阅读说明：本技术 一种适于喷涂的巧克力组合物、冷冻饮品及制备方法 (Chocolate composition suitable for spraying, frozen beverage and preparation method ) 是由 张来在 贾素青 黄艳丽 于 2019-09-02 设计创作，主要内容包括：本发明属于冷冻饮品制备技术领域,具体涉及一种适于喷涂的巧克力组合物、冷冻饮品及制备方法。本发明提供的适于喷涂的巧克力组合物,包括如下重量份的组分,甜味剂32-35份；乳粉3.0-3.4份；椰子油34-37份；可可脂12-16份；可可粉12-15份；乳化剂0.5-1份。本发明通过各组分用量的调整和协调配合,尤其是通过椰子油和可可脂等组分在特定比例下的配合使用,大幅降低了巧克力组合物的粘度,使巧克力组合物适于喷涂工艺,避免喷嘴的堵塞,能够制备得到喷涂厚度在700－800μm的巧克力涂层。同时,本发明提供的巧克力组合物的各项性能与现有技术中的常规巧克力组合物无异,喷涂后不会出现开裂、出料等问题。(The invention belongs to the technical field of frozen drink preparation, and particularly relates to a chocolate composition suitable for spraying, a frozen drink and a preparation method. The chocolate composition suitable for spraying provided by the invention comprises the following components in parts by weight, 32-35 parts of sweetener; 3.0-3.4 parts of milk powder; 34-37 parts of coconut oil; 12-16 parts of cocoa butter; 12-15 parts of cocoa powder; 0.5-1 part of emulsifier. According to the invention, through the adjustment and coordination of the use amount of each component, especially through the coordination of the coconut oil, the cocoa butter and other components in a specific proportion, the viscosity of the chocolate composition is greatly reduced, so that the chocolate composition is suitable for a spraying process, the blockage of a nozzle is avoided, and the chocolate coating with the spraying thickness of 700-. Meanwhile, the chocolate composition provided by the invention has no difference in various properties with the conventional chocolate composition in the prior art, and the problems of cracking, discharging and the like after spraying can be avoided.)

1. A chocolate composition suitable for spraying, characterized by comprising the following components in parts by weight,

32-35 parts of a sweetening agent;

3.0-3.4 parts of milk powder;

34-37 parts of coconut oil;

12-16 parts of cocoa butter;

12-15 parts of cocoa powder;

0.5-1 part of emulsifier.

2. The chocolate composition suitable for spraying of claim 1, further comprising 0.1-0.13 parts coffee.

3. Chocolate composition suitable for spraying according to claim 1 or 2 characterized in that the emulsifier consists of 0.3-0.6 parts of phospholipids and 0.2-0.4 parts of polyglycerol polyricinoleate.

4. A method of preparing a chocolate composition suitable for spraying according to claim 1 comprising the steps of,

grinding sweetener to obtain sugar powder;

melting cocoa butter and coconut oil, adding cocoa powder, sugar powder and milk powder into the melted butter, performing low-speed cold grinding, adding part of emulsifier 20-40 min before the low-speed cold grinding is started, and grinding the feed liquid for 40-50 min by using a low-speed cold grinder to obtain slurry A;

and (3) carrying out superfine grinding on the obtained slurry A for a period of time, adding the rest of emulsifying agent, and continuing to carry out superfine grinding to obtain the thin-layer coating chocolate composition.

5. The process for preparing a chocolate composition suitable for spraying according to claim 4, further comprising grinding coffee powder and adding the ground coffee 50-70min before the end of the ultra fine grinding.

6. A process for the preparation of a chocolate composition suitable for spraying according to claim 4 or 5 wherein the ultrafine grinding time is 1.5 to 2.5 hours in total.

7. The process for the preparation of a chocolate composition suitable for spraying according to any of claims 4 to 6 wherein the low speed cold milling parameter is 500-600 rpm; grinding until the fineness of the slurry A is 20-30 mu m.

8. The process for preparing a chocolate composition suitable for spraying according to claim 7, wherein the fineness of the thin layer coating chocolate composition is less than or equal to 20 μm;

the grain size of the powdered sugar is 50-60 mu m.

9. A process for the preparation of a chocolate composition suitable for spraying according to claim 7 wherein the partial emulsifier comprises 50-70% by mass of the total emulsifier.

10. The method of claim 7, wherein the time for adding the remaining emulsifier is 25-35 min before the viscosity of the feed solution is increased or the ultra-fine grinding is finished.

11. A frozen drink comprising a centre and a chocolate coating sprayed onto the outside of the centre, wherein the chocolate coating is based on the chocolate composition according to any one of claims 1 to 3 or prepared by the process according to any one of claims 4 to 10.

12. A frozen drink according to claim 11, further comprising a caramel sauce layer between the centre and the chocolate coating.

Technical Field

The invention belongs to the technical field of frozen drink preparation, and particularly relates to a chocolate composition suitable for spraying, a frozen drink and a preparation method.

Background

In recent years, with the development of the frozen drink industry, frozen drinks with coatings, in particular ice cream and popsicle, have gained a significant share in the cold drink market. The coating of the frozen drink refers to a layer of shell which is formed by coating a composition different from the frozen drink on the outside of the formed frozen drink core.

The most common frozen drink coating in the cold drink market is a fat-containing coating, commonly referred to as chocolate crusts or chocolate coatings, which is mainly composed of granulated sugar (sucrose), fats and oils (containing cocoa butter and/or cocoa butter replacers), milk solids, emulsifiers and the like. The chocolate coating enhances the shape retention and melt resistance of the frozen beverage, and the product with the chocolate coating not only has the characteristics of lubrication and ice-cold of the frozen beverage core material, but also has the rich taste of crisp and exquisite coating chocolate, and is deeply loved by the consumers.

However, the chocolate coating of many frozen drinks on the market at present is thick, the chocolate coating can account for more than 30% of the cream of the ice cream, the calorie of the product is relatively high, and the requirements of people on low-calorie food and healthy diet cannot be met. In order to reduce the fat content, there are two conventional approaches, one is to reduce the fat content of the chocolate composition, however, a reduction in fat content increases the viscosity of the chocolate and increases the coating thickness, thereby counteracting the effect of reducing the fat content of the composition; secondly, the thickness of the coating is reduced through process adjustment, thereby reducing the fat content. The existing chocolate coating is generally prepared by adopting a dip coating mode or a spray coating mode, wherein the dip coating mode generally produces a thicker coating layer than the spray coating mode, so the spray coating mode is preferred.

For example, chinese patent document CN101861097A discloses a frozen confection with a thin and uniform reduced fat chocolate coating, the chocolate composition consisting of, in percentages by weight: 0-10 parts of cocoa butter; 20-50 parts of vegetable oil; 0-5 parts of milk fat; cocoa liquor/cocoa powder 0-20; 15-50 parts of sugar; 0-15 parts of whole or defatted milk powder; 0-1.0 part of emulsifier. The combination has a viscosity of between 250 and 650cPs, a spraying temperature of between 95 ° f and 140 ° f, a pressure preferably between 500 and 1500psi, and a chocolate coating having a thickness of about 0.3mm to less than 1.7mm with a thickness consistency within about 20%.

However, the chocolate composition obtained in the above patent documents has a high viscosity, requires a high pressure for spraying operation, easily causes nozzle clogging during spraying, requires frequent cleaning and removal, affects normal production work, and reduces work efficiency.

Disclosure of Invention

Therefore, the technical problem to be solved by the invention is to overcome the defects of high viscosity of the chocolate composition, high pressure of spraying operation, easy nozzle blockage and the like in the prior art, thereby providing the chocolate composition suitable for spraying, the frozen drink and the preparation method.

In order to solve the technical problems, the invention adopts the following technical scheme:

a chocolate composition suitable for spraying comprises the following components in parts by weight,

32-35 parts of a sweetening agent;

3.0-3.4 parts of milk powder;

34-37 parts of coconut oil;

12-16 parts of cocoa butter;

12-15 parts of cocoa powder;

0.5-1 part of emulsifier.

Further, 0.1-0.13 part of coffee is also included.

Further, the emulsifier is composed of 0.3-0.6 parts of phospholipid and 0.2-0.4 parts of polyglycerol polyricinoleate.

The invention also provides a method for preparing the chocolate composition suitable for spraying, which comprises the following steps,

grinding sweetener to obtain sugar powder;

melting cocoa butter and coconut oil, adding cocoa powder, sugar powder and milk powder into the melted butter, performing low-speed cold grinding, adding part of emulsifier 20-40 min before the low-speed cold grinding is started, and grinding feed liquid in a low-speed cold grinder for 40-50 min to obtain slurry A;

and (3) carrying out superfine grinding on the obtained slurry A for a period of time, adding the rest of emulsifying agent, and continuing to carry out superfine grinding to obtain the thin-layer coating chocolate composition.

And (3) carrying out superfine grinding on the obtained slurry A, adding a part of emulsifier into a low-speed cold grinding machine, grinding for a period of time, and carrying out superfine grinding for 1.5-2.5h to obtain the chocolate composition with the rest emulsifier.

Further, the method comprises grinding coffee into powder, and adding coffee powder 50-70min before superfine grinding.

Furthermore, the total time of the superfine grinding is 1.5-2.5 h.

Further, the parameters of the low-speed cold grinding are 500-600 rpm; grinding until the fineness of the slurry A is 20-30 mu m.

Furthermore, the fineness of the thin coating chocolate composition is less than or equal to 20 mu m;

the grain size of the powdered sugar is 50-60 mu m.

Further, the partial emulsifier accounts for 50-70% of the total emulsifier by mass;

when the emulsifier is a mixture of phospholipids and polyglycerol ricinoleate, the partial emulsifier comprises 25-35% of phospholipids and total polyglycerol ricinoleate by mass of the total phospholipids.

Further, the time for adding the residual lecithin is that the viscosity of the feed liquid is increased and the feed liquid cannot flow or is added 25-35 min before the end.

The invention also provides a frozen beverage, which comprises a core material and a chocolate coating sprayed outside the core material, wherein the chocolate coating takes the chocolate composition as a raw material.

Further, a caramel sauce layer is also included between the center and the chocolate coating.

In the invention, the core material of the frozen drink has no special requirement, and the general composition of the core material can be as follows: 8.5-10% of white granulated sugar, 8-10% of maltose, 5-7% of dextrin powder, 2-3% of skimmed milk powder, 6-8% of palm oil, 0.8-1% of cocoa powder, 0.24% of guar gum, 0.1% of sodium carboxymethylcellulose, 0.2% of monoglyceride/diglyceride/fatty acid ester and 100% of water supplement. The raw materials are mixed, sterilized, homogenized, cooled, aged, congealed and the like to prepare the frozen drink.

The technical scheme of the invention has the following advantages:

1. the chocolate composition suitable for spraying provided by the invention comprises the following components in parts by weight, 32-35 parts of sweetener; 3.0-3.4 parts of milk powder; 34-37 parts of coconut oil; 12-16 parts of cocoa butter; 12-15 parts of cocoa powder; 0.5-1 part of emulsifier. According to the invention, through the adjustment and coordination of the use amount of each component, especially through the coordination of the coconut oil, the cocoa butter and other components in a specific proportion, the viscosity of the chocolate composition is greatly reduced, so that the chocolate composition is suitable for a spraying process, the blockage of a nozzle is avoided, and the chocolate coating with the spraying thickness of 700-. Meanwhile, the chocolate composition provided by the invention has no difference in various properties with the conventional chocolate composition in the prior art, and the problems of cracking, discharging and the like after spraying can be avoided. The chocolate composition provided by the invention can be suitable for spraying frozen drinks, water ices, ice creams, bread, biscuits and other foods, and has a wide application range.

2. The chocolate composition suitable for spraying further comprises 0.1-0.13 parts of coffee. The coffee and the cocoa powder are matched to improve the release of the whole flavor of the chocolate composition, and the problem of insufficient flavor caused by the fact that the thickness of the coating is thin and the coating amount is reduced is solved.

3. The invention provides a chocolate composition suitable for spraying, wherein the emulsifier is composed of 0.3-0.6 part of phospholipid and 0.2-0.4 part of polyglycerol polyricinoleate. The viscosity of the chocolate composition can be further reduced and the spraying performance can be improved by the coordination of the phospholipid and the polyglycerol polyricinoleate in a specific ratio.

4. The preparation method of the chocolate composition suitable for spraying provided by the invention comprises the steps of melting cocoa butter and coconut oil, adding cocoa powder, powdered sugar and milk powder into the melted butter, carrying out low-speed cold grinding, adding part of emulsifier 20-40 min before the low-speed cold grinding is started, and grinding feed liquid in a low-speed cold machine for 40-50 min to obtain slurry A; and (3) carrying out superfine grinding on the obtained slurry A for a period of time, adding the rest of emulsifying agent, and continuing to carry out superfine grinding to obtain the thin-layer coating chocolate composition. The method finds that the viscosity of the chocolate composition can be reduced by matching the low-speed cold grinding and the superfine grinding for the first time, so that the method can be suitable for a spraying process, a chocolate coating with the thickness of 700-; meanwhile, the refining time of the chocolate composition can be greatly shortened through the matching of the steps, and the production period is shortened. In addition, the sweetening agent is ground into powder, so that the product sensory flavor such as smoothness, rich feeling and the like of the chocolate coating can be improved; the emulsifier is added step by step in a specific time period, so that the sensory flavor of the product can be further improved, meanwhile, the viscosity of the composition can be effectively reduced, and the spraying performance is improved.

5. According to the preparation method of the chocolate composition suitable for spraying, provided by the invention, the spraying effect of the chocolate composition can be further improved by controlling parameters and conditions of each step, the particle size of the slurry and the refining time, so that the product has higher flavor sensory score and excellent overall preference.

6. The frozen beverage provided by the invention comprises a core material and a chocolate coating sprayed on the outer part of the core material, wherein the chocolate coating takes the chocolate composition provided by the invention as a raw material. The chocolate composition has low viscosity and is suitable for a spraying process, so the coating thickness can be as low as 700-.

7. The frozen beverage provided by the invention further comprises a caramel sauce layer between the core material and the chocolate coating. The chocolate coating can be sprayed more uniformly, better in formability and smoother in appearance, and meanwhile, the viscosity of the coating can be further improved.

Detailed Description

The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.