阅读说明：本技术 一种咖啡风味薄层涂挂巧克力组合物及其制备方法 (Coffee-flavored thin-layer coating chocolate composition and preparation method thereof ) 是由 张来在 贾素青 黄艳丽 于 2019-09-09 设计创作，主要内容包括：本发明属于食品加工技术领域,具体涉及一种咖啡风味薄层涂挂巧克力组合物及其制备方法。以所述咖啡风味薄层涂挂巧克力组合物的总质量计,包括如下质量百分含量的组分：甜味剂32－35％；乳粉3.0－3.4％；食用油脂46－50％；可可粉12－15％；咖啡0.1－0.13％,乳化剂0.5－1.0％。本发明通过添加咖啡,使咖啡与各组分的相互配合,尤其是咖啡与可可粉的协同作用,能够促进巧克力风味的释放,巧克力风味浓郁,避免了由于涂挂量变少,巧克力风味不足的缺陷；另外,本发明制备得到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,涂挂后不会出现开裂、出料以及蜡感问题。本发明所提供的巧克力组合物,能够适用于冷冻饮品、冰糕、冰淇淋、面包、饼干等食品的涂挂,适用范围广泛。(The invention belongs to the technical field of food processing, and particularly relates to a coffee-flavored thin-layer coating chocolate composition and a preparation method thereof. The coffee-flavored thin-layer coating chocolate composition comprises the following components in percentage by mass based on the total mass of the coffee-flavored thin-layer coating chocolate composition: 32-35% of sweetening agent; 3.0 to 3.4 percent of milk powder; 46-50% of edible oil; 12-15% of cocoa powder; 0.1 to 0.13 percent of coffee and 0.5 to 1.0 percent of emulsifier. According to the invention, by adding coffee, the coffee is matched with each component, especially the synergistic effect of the coffee and the cocoa powder, the release of chocolate flavor can be promoted, the chocolate flavor is strong, and the defects of less coating amount and insufficient chocolate flavor are avoided; in addition, the chocolate composition prepared 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 waxy feeling can not occur after coating. The chocolate composition provided by the invention can be applied to coating of frozen drinks, water ices, ice creams, bread, biscuits and other foods, and has a wide application range.)

1. The coffee-flavor thin coating chocolate composition is characterized by comprising the following components in percentage by mass based on the total mass of the coffee-flavor thin coating chocolate composition:

32-35% of sweetening agent;

3.0 to 3.4 percent of milk powder;

46-50% of edible oil;

12-15% of cocoa powder;

0.1-0.13% of coffee

0.5 to 1.0 percent of emulsifier.

2. The coffee flavored thin layer enrobed chocolate composition of claim 1, wherein the sweetener is at least one of white sugar, sucrose, fructose, maltose syrup, stevia, honey, glucose, aspartame, saccharin, sorbitol mannitol, maltitol, or xylitol;

the edible oil is at least one of peanut oil, soybean oil, linseed oil, corn oil, castor oil, rapeseed oil, coconut oil or palm oil;

the emulsifier is a mixture of phospholipid and polyglycerol polyricinoleate.

3. The coffee-flavored lamellar chocolate-coated composition according to claim 1 or 2, characterized in that said edible fat consists of, in mass ratio (34-37): (12-16) coconut oil and palm oil;

the emulsifier is prepared from the following components in percentage by mass (3-6): and (2-4) phospholipid and polyglycerol polyricinoleate.

4. A method of making a coffee flavored sheet enrobed chocolate composition according to any one of claims 1 to 3 comprising the steps of:

respectively grinding sweetener and coffee into powder to obtain sugar powder and coffee powder;

melting edible oil, adding cocoa powder, sugar powder and milk powder into the melted edible oil, performing low-speed cold grinding, adding part of emulsifier 20-40 min before the low-speed cold grinding is started, and performing low-speed cold grinding on the feed liquid 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 coffee powder and the rest of emulsifier, and continuing superfine grinding to obtain the coffee-flavored thin-layer coating chocolate composition.

5. The method of claim 4, wherein the low speed cold milling is performed at 500-600 rpm; grinding until the fineness of the slurry A is 20-30 mu m.

6. The method of making a coffee-flavored enrobed chocolate composition of claim 4, wherein the coffee-flavored enrobed chocolate composition has a fineness of less than or equal to 20 μm.

7. A method of preparing a coffee-flavoured thin-layer coated chocolate composition according to any of claims 4-6, characterised in that the powdered sugar has a particle size of 50-60 μm;

the particle size of the coffee powder is 30-40 μm.

8. The method of making a coffee flavored sheet enrobed chocolate composition according to any of claims 4 to 6, wherein the partial emulsifier comprises 45 to 70% by weight of the total emulsifier.

9. The method of making a coffee flavored sheet enrobed chocolate composition according to any of claims 4 to 6,

adding coffee powder 50-70 min before the superfine grinding is finished;

adding the rest emulsifier 25-35 min before the superfine grinding is finished;

the ultra-fine grinding time is 1.5-2.5 h in total.

10. A method of making a coffee-flavoured thin-layer coated chocolate composition according to any of claims 4 to 6, wherein the edible fat has a melting temperature of 40 to 50 ℃.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a coffee-flavored thin-layer coating chocolate composition and a preparation method thereof.

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 is a layer of shell which is coated on the outside of the formed frozen drink core material and is different from the frozen drink.

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, chocolate coatings of a plurality of frozen drinks on the market at present have the defects of low brittleness and poor mouthfeel, and meanwhile, the coating thickness is thick, the chocolate coatings can account for more than 30% of the cream of the ice cream, and the heat of products is relatively high. In the prior art, Chinese patent document CN108244327A discloses a chocolate composition, which comprises 220 parts of sweetener 180, 750 parts of edible oil 550, 7-10 parts of emulsifier and 70-130 parts of chocolate. The coating method of the chocolate composition comprises the following steps: sequentially mixing and grinding a sweetening agent, chocolate and a proper amount of edible oil to obtain a chocolate base material; adding an emulsifier to the chocolate base and conching; adding the rest amount of edible oil into the chocolate base material refined for 24-72 h and mixing to obtain chocolate slurry; and coating or coating the chocolate paste to obtain the chocolate coating.

The above patent documents disclose a chocolate composition which has good coating uniformity, a coating thickness of less than 1mm, and a coating layer which is less likely to crack and to be discharged, and which has no waxy feeling. However, the thickness of the coating is thin, and the release of the chocolate flavor is influenced by the coating amount, so that the chocolate flavor of the product is not rich enough; in addition, the selection of 550-750 parts of edible oil inevitably causes high heat of the chocolate coating, and if the amount of the edible oil is directly reduced, the problems of high viscosity of the chocolate composition, increased coating thickness and further increased heat are caused; meanwhile, the above patent documents have problems such as an excessively long refining time.

Disclosure of Invention

Therefore, the technical problem to be solved by the invention is to overcome the defects of the prior art that the chocolate flavor release is influenced due to the fact that the coating amount is reduced, the heat quantity of a chocolate coating is high, the refining time is long and the like, so that the coffee flavor thin-layer coating chocolate composition and the preparation method thereof are provided.

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

the coffee-flavor thin coating chocolate composition comprises the following components in percentage by mass based on the total mass of the coffee-flavor thin coating chocolate composition:

32-35% of sweetening agent;

3.0 to 3.4 percent of milk powder;

46-50% of edible oil;

12-15% of cocoa powder;

0.5 to 1.0 percent of emulsifier;

0.1 to 0.13 percent of coffee.

Further, the sweetener is at least one of white granulated sugar, sucrose, fructose, maltose syrup, stevioside, honey, glucose, aspartame, saccharin, sorbitol, mannitol, maltitol or xylitol;

the edible oil is at least one of peanut oil, soybean oil, linseed oil, corn oil, castor oil, rapeseed oil, coconut oil or palm oil;

the emulsifier is a mixture of phospholipid and polyglycerol polyricinoleate.

Further, the edible oil and fat comprises the following components in percentage by mass (34-37): (12-16) coconut oil and palm oil;

the emulsifier is prepared from the following components in percentage by mass (3-6): and (2-4) phospholipid and polyglycerol polyricinoleate.

The invention also provides a preparation method of the coffee-flavored thin layer coating chocolate composition, which comprises the following steps:

respectively grinding sweetener and coffee into powder to obtain sugar powder and coffee powder;

melting edible oil, adding cocoa powder, sugar powder and milk powder into the melted edible oil, performing low-speed cold grinding, adding part of emulsifier 20-40 min before the low-speed cold grinding is started, and performing low-speed cold grinding on the feed liquid 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 coffee powder and the rest of emulsifier, and continuing superfine grinding to obtain the thin-layer coating chocolate composition.

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.

Further, the particle size of the powdered sugar is 50-60 μm; the particle size of the coffee powder is 30-40 μm.

Further, the partial emulsifier accounts for 45-70% of the total mass of the emulsifier; 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, adding coffee powder 50-70 min before the superfine grinding is finished;

adding the rest emulsifier when the viscosity of the feed liquid is increased and the feed liquid cannot flow or 25-35 min before the superfine grinding is finished;

further, the melting temperature of the edible oil is 40-50 ℃.

The technical scheme of the invention has the following advantages:

1. the coffee-flavor thin layer coating chocolate composition provided by the invention comprises the following components in percentage by mass based on the total mass of the coffee-flavor thin layer coating chocolate composition: 32-35% of sweetening agent; 3.0 to 3.4 percent of milk powder; 46-50% of edible oil; 12-15% of cocoa powder; 0.1 to 0.13 percent of coffee and 0.5 to 1.0 percent of emulsifier. According to the invention, through the adjustment of the use amount of each component and the addition and use of coffee, the coffee and each component are mutually matched, especially the synergistic effect of the coffee and the cocoa powder, the release of chocolate flavor can be promoted, the chocolate flavor is strong, and the defects of insufficient chocolate flavor caused by less coating amount are avoided; meanwhile, the invention also reduces the consumption of edible oil, particularly greatly reduces the heat and viscosity of the chocolate composition by matching the sweetening agent, the edible oil and the like in a specific proportion, so that the chocolate composition has excellent coating performance and can prepare the chocolate coating with the coating thickness of 800-900 mu m; in addition, the chocolate composition prepared 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 waxy feeling can not occur after coating. The chocolate composition provided by the invention can be applied to coating of frozen drinks, water ices, ice creams, bread, biscuits and other foods, and has a wide application range.

2. The thin-layer coating chocolate composition provided by the invention has the effects of improving the unsaturation degree and facilitating the chocolate embrittlement stability by selecting edible oil and fat of coconut oil and palm oil in a specific ratio; through the selection of the phospholipid and the polyglycerol polyricinoleate in a specific ratio, the phospholipid and the polyglycerol polyricinoleate are matched with each other, have proper viscosity and stable feed liquid state, and improve the emulsifying capacity effect.

3. The preparation method of the coffee-flavored thin-layer coating chocolate composition provided by the invention comprises the steps of firstly grinding a sweetening agent into powder to obtain powdered sugar; melting edible oil, adding cocoa powder, sugar powder and milk powder into the melted edible oil, performing low-speed cold grinding, adding part of emulsifier 20-40 min before the low-speed cold grinding is started, and performing low-speed cold grinding on the feed liquid 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 coffee powder and the rest of emulsifier, and continuing superfine grinding to obtain the thin-layer coating chocolate composition. The method finds that the combination of low-speed cold grinding and superfine grinding can reduce the consumption of edible oil and fat for the first time, and the viscosity of the chocolate composition is not greatly increased, so that the coating effect is improved, the chocolate coating with the thickness of 800-; meanwhile, the preparation time of the chocolate composition can be greatly shortened and the production period is shortened by matching the steps. 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 (phospholipid) is added step by step in a specific time period, so that the sensory flavor of the product can be further improved, the viscosity of the composition can be effectively reduced, and the coating performance can be improved.

4. According to the preparation method of the coffee-flavor thin-layer coating chocolate composition, parameters and conditions of each step, the particle size of the slurry and the refining time are controlled, the coating effect of the chocolate composition can be further improved, the coffee-flavor thin-layer coating chocolate composition has high flavor sensory score, and the whole preference degree is excellent.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.

FIG. 1 is a sensory attribute flavor evaluation result of chocolate compositions prepared in example 1 of the present invention and comparative examples 1 to 2.

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.