阅读说明：本技术 一种含有蜂胶粉代可可脂巧克力的冷冻饮品 (Frozen beverage containing propolis powder chocolate instead of cocoa butter ) 是由 康彤启 张勇 何海江 于 2019-11-04 设计创作，主要内容包括：本发明提供一种含有蜂胶粉的代可可脂巧克力的冷冻饮品,代可可脂巧克力重量份原料包括：白砂糖200-340重量份,蜂胶粉5-200重量份,乳固体180-220重量份,棕榈油200-300重量份,椰子油100-200重量份,玉米油50-100重量份,聚甘油蓖麻醇酯3-6重量份。本发明的代可可脂巧克力涂层通过合理的营养搭配添加了不同种植物油,与普通代可可脂巧克力制品相比,一方面可促使巧克力浆料在较低的温度下速冻成型,并保持完整形态破裂,从而有利于缩短冷冻饮品的生产周期,另一方面还提升巧克力涂层在食用温度下的脆性,增强冷冻饮品的口感,赋予冰淇淋营养健康及更高价值。(The invention provides a frozen beverage of cocoa butter substitute chocolate containing propolis powder, which comprises the following raw materials in parts by weight: 200-340 parts of white granulated sugar, 5-200 parts of propolis powder, 220 parts of milk solid, 200-300 parts of palm oil, 100 parts of coconut oil, 50-100 parts of corn oil and 3-6 parts of polyglycerol ricinoleate. The chocolate coating with the cocoa butter substitute is added with different vegetable oils through reasonable nutrition collocation, and compared with common chocolate products with the cocoa butter substitute, on one hand, the chocolate paste can be promoted to be quickly frozen and molded at a lower temperature, and the complete shape is kept to be broken, so that the production period of frozen drinks is favorably shortened, on the other hand, the brittleness of the chocolate coating at the edible temperature is improved, the taste of the frozen drinks is enhanced, and the ice cream is endowed with nutrition, health and higher value.)

1. A frozen beverage of cocoa butter substitute chocolate containing propolis powder comprises the following raw materials in parts by weight: 200-340 parts of white granulated sugar, 5-200 parts of propolis powder, 220 parts of milk solid, 200-300 parts of palm oil, 100 parts of coconut oil, 50-100 parts of corn oil and 3-6 parts of polyglycerol ricinoleate.

2. A preparation method of cocoa butter substitute chocolate containing propolis powder specifically comprises the following steps:

step 1, preheating a refiner to enable the temperature to reach 45-48 ℃;

step 2, batching: weighing various raw materials according to the formula and weighing requirements; wherein the ingredients include white granulated sugar, propolis powder, whole milk powder, coconut oil, palm oil, corn oil and polyglycerol polyricinoleate;

step 2.1, crushing the white granulated sugar into sugar powder with the fineness of 80 meshes by using a crusher; the fineness of the propolis powder is controlled below 60 meshes and simultaneously the propolis powder passes through a screen;

step 2.2, firstly, melting the coconut oil, the palm oil and the corn oil, controlling the melting temperature to be about 42-45 ℃, then adding the milk powder, the sugar powder and the propolis powder, and uniformly stirring; the temperature of the materials is controlled within 60-65 ℃.

Step 3, heating and sterilizing: heating to 65-68 deg.C, maintaining the temperature for 30min to sterilize the base material, and cooling to fine grinding temperature;

step 4, fine grinding: maintaining the refining temperature at 45-48 ℃, refining the base material for 10 hours, and adding polyglycerol polyricinoleate; the temperature is controlled to be 40-50 ℃, and the average fineness reaches 20 micrometers; refining for 24-28 hours, and controlling the temperature at 46-50 ℃;

step 5, discharging: fine grinding is carried out until the fineness of the chocolate base material meets the requirement, and the fine grinding time is preferably controlled to be about 12 hours;

step 6, heat preservation: and (3) preserving the treated chocolate base material in a 35-50 ℃ heat preservation cylinder for a certain time to obtain the fine grinding chocolate.

3. The method for preparing cocoa butter replacer chocolate containing propolis powder according to claim 2, wherein the method comprises the following steps: 220kg of white granulated sugar, 5kg of propolis powder, 150kg of whole milk powder, 200kg of coconut oil, 200kg of palm oil, 100kg of corn oil and 3kg of polyglycerol polyricinoleate.

4. The method for preparing cocoa butter replacer chocolate containing propolis powder according to claim 2, wherein the method comprises the following steps: 200kg of white granulated sugar, 180kg of propolis powder, 180kg of whole milk powder, 100kg of coconut oil, 250kg of palm oil, 80kg of corn oil and 3kg of polyglycerol polyricinoleate.

5. The method for preparing cocoa butter replacer chocolate containing propolis powder according to claim 2, wherein the method comprises the following steps: 340kg of white granulated sugar, 200kg of propolis powder, 220kg of whole milk powder, 150kg of coconut oil, 300kg of palm oil, 50kg of corn oil and 3kg of polyglycerol polyricinoleate.

6. The method for preparing cocoa butter replacer chocolate containing propolis powder according to claim 2, wherein the method comprises the following steps: the chocolate particle size is controlled below 22 microns.

Technical Field

The invention relates to the technical field of frozen drinks, in particular to a frozen drink containing propolis powder chocolate instead of cocoa butter.

Background

Chocolate is a food which is well liked by the public. Proper amount of the food can relieve the low mood and excite people. The food has certain help for concentrating attention and strengthening memory, but the excessive eating can cause digestive problems and easily cause obesity. Propolis has various biological activities such as antioxidation, anti-inflammation, bacteriostasis, immunoregulation and anticancer, and is widely applied to food, medicines, health products and the like. Chocolate can be added into a plurality of foods to improve the mouthfeel, for example, chocolate can be added on the surfaces of cakes, biscuits, freeze-dried fruits, nuts and candies, so as to obtain the due fragrant and smooth mouthfeel of the chocolate. With the increasing demand of people on health, the special flavor of chocolate is innovated, and the requirements of consumers pursuing fashion, novelty and health are difficult to meet. Therefore, how to effectively endow chocolate with special flavor and have the functions of nutrition and health care is one of the problems to be solved in the cold drink industry.

Currently, in the production of chocolate or chocolate substitute for cocoa butter used for coating frozen drinks, the chocolate for coating frozen drinks mostly uses white granulated sugar, milk powder, whey powder, cocoa powder, grease and the like as main raw materials, for example, the general raw material composition is (per 1000 parts by weight): the raw materials comprise: 350 parts of white granulated sugar 260-containing materials, 30-120 parts of cocoa powder, 30-50 parts of cocoa butter, 240 parts of milk solid 180-containing materials, 500 parts of grease 400-containing materials, 0.5-1 part of vanillin and 0.5-1 part of polyglycerol polyricinoleate. At present, consumers have strong interest in the novel taste and healthy components of food, and how to innovate and apply chocolate coating on the taste of frozen drinks is a direction for which the flavor chocolate is urgently required to be improved in technical research and is also an innovation direction of ice cream.

In order to make the mouthfeel smoother, the preparation process needs to be mixed, finely ground and refined. In fact, chocolate is a multi-phase system. The grease is the continuous phase; the granules are dispersed phase, including sugar, cocoa powder, and dairy products. The particle size is generally below 25 microns. The melting point of the grease is between 28 and 42 ℃. Therefore, when the ambient temperature reaches around or above the melting point, the chocolate becomes soft and even deformed, which causes problems such as deformation of the food shape and overflow of the chocolate out of the packaging bag. Chocolate coating formulations all suffer from coating cracking due to the rapid decrease in temperature. In conclusion, the development of a chocolate coating formula which can be quickly frozen and molded at a low temperature and can keep chocolate crisp when being eaten is a technical problem to be solved in the field at present.

Disclosure of Invention

The invention aims to produce the chocolate coating containing the propolis powder and the cocoa butter substitute by selecting the specific grease, so that on one hand, the chocolate paste can be quickly frozen and molded at a lower temperature and kept to be broken in a complete shape, thereby being beneficial to shortening the production period of the frozen drink, on the other hand, the brittleness of the chocolate coating at the edible temperature is improved, the taste of the frozen drink is enhanced, and the ice cream is endowed with nutrition, health and higher value.

The technical scheme of the invention provides a frozen beverage of cocoa butter substitute chocolate containing propolis powder, which comprises the following raw materials in parts by weight: 200-340 parts of white granulated sugar, 5-200 parts of propolis powder, 220 parts of milk solid, 200-300 parts of palm oil, 100 parts of coconut oil, 50-100 parts of corn oil and 3-6 parts of polyglycerol ricinoleate.

The invention also provides a preparation method of the cocoa butter substitute chocolate containing propolis powder, which comprises the following steps:

step 1, preheating a refiner to enable the temperature to reach 45-48 ℃;

step 2, batching: weighing various raw materials according to the formula and weighing requirements; wherein the ingredients include white granulated sugar, propolis powder, whole milk powder, coconut oil, palm oil, corn oil and polyglycerol polyricinoleate;

step 2.1, crushing the white granulated sugar into sugar powder with the fineness of 80 meshes by using a crusher; the fineness of the propolis powder is controlled below 60 meshes and simultaneously the propolis powder passes through a screen;

step 2.2, firstly, melting the coconut oil, the palm oil and the corn oil, controlling the melting temperature to be about 42-45 ℃, then adding the milk powder, the sugar powder and the propolis powder, and uniformly stirring; the temperature of the materials is controlled within 60-65 ℃.

Step 3, heating and sterilizing: heating to 65-68 deg.C, maintaining the temperature for 30min to sterilize the base material, and cooling to fine grinding temperature;

step 4, fine grinding: maintaining the refining temperature at 45-48 ℃, refining the base material for 10 hours, and adding polyglycerol polyricinoleate; the temperature is controlled to be 40-50 ℃, and the average fineness reaches 20 micrometers; refining for 24-28 hours, and controlling the temperature at 46-50 ℃;

step 5, discharging: fine grinding is carried out until the fineness of the chocolate base material meets the requirement, and the fine grinding time is preferably controlled to be about 12 hours;

step 6, heat preservation: and (3) preserving the treated chocolate base material in a 35-50 ℃ heat preservation cylinder for a certain time to obtain the fine grinding chocolate.

Further: 220kg of white granulated sugar, 5kg of propolis powder, 150kg of whole milk powder, 200kg of coconut oil, 200kg of palm oil, 100kg of corn oil and 3kg of polyglycerol polyricinoleate.

Further: 200kg of white granulated sugar, 180kg of propolis powder, 180kg of whole milk powder, 100kg of coconut oil, 250kg of palm oil, 80kg of corn oil and 3kg of polyglycerol polyricinoleate.

Further: 340kg of white granulated sugar, 200kg of propolis powder, 220kg of whole milk powder, 150kg of coconut oil, 300kg of palm oil, 50kg of corn oil and 3kg of polyglycerol polyricinoleate.

Further: the chocolate particle size is controlled below 22 microns.

The invention has the beneficial effects that:

(1) the chocolate coating with the cocoa butter substitute is added with different vegetable oils through reasonable nutrition collocation, and compared with common chocolate products with the cocoa butter substitute, on one hand, the chocolate paste can be promoted to be quickly frozen and molded at a lower temperature, and the complete shape is kept to be broken, so that the production period of frozen drinks is favorably shortened, on the other hand, the brittleness of the chocolate coating at the edible temperature is improved, the taste of the frozen drinks is enhanced, and the ice cream is endowed with nutrition, health and higher value.

(2) The propolis powder is added in a proper proportion, so that the functions of improving immunity, preventing metabolic disorder and preventing aging are achieved. Has effects in reproductive, cardiovascular, respiratory, digestive and nervous systems. Has effects of resisting radiation, and indirectly inhibiting cancer cells by enhancing immunity.

(3) The corn oil is added in a proper proportion, is rich in unsaturated fatty acid necessary for human bodies, wherein the linoleic acid accounts for more than 50 percent of the total amount of the oil, and has the effects of reducing cholesterol of the human bodies, lowering blood pressure, softening blood vessels, increasing the functions of muscles, hearts and cardiovascular systems of the human bodies, preventing and improving arteriosclerosis, reducing the occurrence of heart diseases and the like.

Detailed Description

The technical solution of the present invention will be described in detail with reference to the specific embodiments.