阅读说明：本技术 一种牛奶风味纯脂巧克力、冷冻饮品及制备方法 (Milk-flavored pure fat chocolate, frozen beverage and preparation method ) 是由 朱鑫鑫 孔繁俊 张晓峰 于 2020-12-25 设计创作，主要内容包括：本发明属于食品加工技术领域,具体涉及一种牛奶风味纯脂巧克力、冷冻饮品及制备方法。所述牛奶风味纯脂巧克力,包括如下质量百分含量的组分,甜味料17－30％；乳粉15－25％；无水奶油20－30％；可可脂25－35％；香兰素0.8－1.2％；乳化剂0.3－0.7％；其中,所述甜味料为白砂糖、结晶果糖和乳糖的混合物。本发明突破常规的从乳化剂入手来调整巧克力口感和涂挂性能的思路,首次从甜味料以及辅料入手,通过特定甜味料的组成与香兰素以及与其它组分之间的配合作用,意外发现能够有效避免涂挂后纯脂巧克力的开裂和有气泡的情况发生,同时,牛奶风味纯脂巧克力甜感适中,乳香风味浓郁,口感细腻,涂挂后表面光泽度好,没有气泡,不开裂。(The invention belongs to the technical field of food processing, and particularly relates to milk-flavor pure fat chocolate, a frozen beverage and a preparation method thereof. The milk-flavor pure fat chocolate comprises the following components in percentage by mass, 17-30% of a sweetener; 15-25% of milk powder; 20-30% of anhydrous cream; 25-35% of cocoa butter; vanillin 0.8-1.2%; 0.3 to 0.7 percent of emulsifier; wherein the sweetener is a mixture of white granulated sugar, crystalline fructose and lactose. The invention breaks through the conventional thinking of adjusting the taste and coating performance of chocolate starting from an emulsifier, starts from sweeteners and auxiliary materials for the first time, and through the matching action between the composition of specific sweeteners, vanillin and other components, the invention has the advantages that the cracking and bubbling of the coated pure fat chocolate can be effectively avoided, meanwhile, the milk-flavor pure fat chocolate has moderate sweet feeling, rich frankincense flavor, fine taste, good surface gloss after coating, no bubbles and no cracking.)

1. A milk flavor pure fat chocolate is characterized by comprising the following components in percentage by mass,

17-30% of a sweetener;

15-25% of milk powder;

20-30% of anhydrous cream;

25-35% of cocoa butter;

vanillin 0.05-0.15%;

0.4 to 1.2 percent of emulsifier;

wherein the sweetener is a mixture of white granulated sugar, crystalline fructose and lactose.

2. The milk-flavored fat chocolate according to claim 1, wherein the mass ratio of white granulated sugar, crystalline fructose and lactose in the sweetener is (15-25): (1-2): (1.5-3.5).

3. The milk-flavored fat chocolate according to claim 1 or 2, wherein the emulsifier is selected from at least one of a phospholipid, a polyglycerol polyricinoleate, an ammonium phospholipid or a polyglycerol fatty acid ester;

the milk powder is at least one of whole milk powder or skim milk powder.

4. A frozen drink comprising a core and a chocolate coating applied to the surface of the core, wherein the chocolate coating is prepared from the milk-flavored fat chocolate according to any one of claims 1 to 3.

5. A method of preparing a frozen drink according to claim 4, wherein the milk-flavored fat chocolate is vacuum degassed prior to coating.

6. The method for preparing a frozen drink according to claim 5, wherein in the vacuum degassing step, the vacuum degree is controlled to be 0.03-0.05 MPa, the frozen drink is stirred for 1 time every 1-2 hours, the stirring time is 20-60 min each time, the rotating speed is 20-40 rpm, and the degassing time is 3-7 hours;

preferably, the stirring process is carried out by heating and then cooling, and the temperature is increased from 35-45 ℃ to 55-65 ℃ within 10-30 min; then the temperature is reduced to 35-40 ℃ from 55-65 ℃ within 10-30 min; the temperature is 35-40 ℃ when stirring is not carried out.

7. The method of claim 5 or 6, wherein the core material is subjected to a step freezing treatment and a liquid nitrogen surface treatment before coating.

8. The method for preparing a frozen drink according to claim 7, wherein in the step freezing step, the frozen drink is quickly frozen at-33 ℃ to-39 ℃ for 20-40 min, and then at-22 ℃ to-28 ℃ for 5-15 min;

the liquid nitrogen surface treatment time is 10-20 s.

9. The method for preparing a frozen drink according to any one of claims 5 to 8, wherein the coating temperature is 35 to 45 ℃ and the coating time is 5 to 15 s.

10. The method of claim 9, wherein the coated product is dried in a cold air tunnel at a temperature of 5-15 ℃ for 1-5 min.

Technical Field

The invention belongs to the technical field of frozen food processing, and particularly relates to milk-flavor pure fat chocolate, a frozen beverage and a preparation method thereof.

Background

The chocolate is a favorite candy, is rich in nutrition, is rich in unsaturated fatty acid, polyphenol vegetable protein and flavonoid substances, has unique taste, and has health care functions of improving cardiovascular and cerebrovascular diseases, enhancing oxidation resistance and the like. Chocolate foods are very diverse in types, including dark chocolate, white chocolate, colored chocolate, filled chocolate, dried fruit chocolate, and the like.

Currently, milk-flavored fat chocolate on the market for ice cream coating causes many problems, such as: the product has the advantages of over-sweet taste and lack of milk flavor, and bubbles exist on the surface of the product after coating, so that chocolate is easy to crack; these problems can bring the quality hidden danger for the product, reduce the experience sense of people, and the return purchasing power is relatively poor.

In order to solve the problems, the prior art mostly starts with an emulsifier in a chocolate formula, and the problems of easy cracking and bubbles on the surface of the chocolate after coating are solved by adjusting and compounding the emulsifier formula. In addition, all manufacturers of frozen drinks buy pure fat chocolate, and the chocolate is melted after being bought, so that the glossiness of the coated product is poor due to temperature change. Therefore, the development of milk-flavor pure fat chocolate which is suitable for coating and hanging and has good surface gloss, moderate sweet feeling, strong milk flavor and fine taste, and the surface of the chocolate coated and hung with the frozen drink has no bubbles and does not crack is urgently needed.

Disclosure of Invention

Therefore, the invention aims to overcome the defects that the milk-flavor pure fat chocolate in the prior art is too sweet in taste, lack in milk flavor, bubbles on the surface of a coated product, easy cracking of chocolate and the like, and provides the milk-flavor pure fat chocolate, the frozen beverage and the preparation method thereof.

Therefore, the invention provides the following technical scheme:

the invention provides a milk flavor pure fat chocolate formula, which comprises the following components: 17-30% of a sweetener; 15-25% of milk powder; 20-30% of anhydrous cream; 25-35% of cocoa butter; vanillin 0.05-0.15%; 0.4 to 1.2 percent of emulsifier;

wherein the sweetener is a mixture of white granulated sugar, crystalline fructose and lactose.

Optionally, in the milk-flavored pure fat chocolate provided by the invention, the mass ratio of white granulated sugar, crystalline fructose and lactose in the sweetener is (15-25): (1-2): (1.5-3.5).

Optionally, the milk powder is selected from at least one of whole milk powder or skim milk powder.

Optionally, the emulsifier is selected from at least one of phospholipids, polyglycerol ricinoleate esters, ammonium phospholipids or polyglycerol fatty acid esters.

The invention also provides a frozen beverage, which comprises a core material and a chocolate coating coated on the surface of the core material, wherein the chocolate coating is prepared from the milk-flavor pure fat chocolate.

Optionally, the milk-flavored fat chocolate is vacuum degassed prior to coating.

Optionally, in the vacuum degassing treatment step, the vacuum degree is controlled to be 0.03-0.05 MPa, stirring is carried out for 1 time every 1-2 hours, stirring is carried out for 20-60 min every time, the rotating speed is 20-40 rpm, and the degassing time is 3-7 hours;

preferably, the stirring process is carried out by heating and then cooling, and the temperature is increased from 35-45 ℃ to 55-65 ℃ within 10-30 min; then the temperature is reduced to 35-40 ℃ from 55-65 ℃ within 10-30 min; the temperature is 35-40 ℃ when stirring is not carried out.

As shown in figure 1, the vacuum degassing device adopted by the invention comprises a chocolate heating tank 1 and a vacuumizing tank 2, wherein one side of the vacuumizing tank 2 is communicated with a vacuum valve port 3 for vacuumizing the device. A stirring mechanism 4 is arranged in the chocolate heating groove 1 and is used for stirring the materials in the chocolate heating groove. A heating interlayer 5 is arranged outside the chocolate heating tank 1, one side of the heating interlayer 5 is communicated with a water inlet 6, and the other side of the heating interlayer 5 is communicated with a water inlet 7; hot water is introduced into the heating interlayer 5 through the water inlet 6 in the temperature rising process, and cooling water after heat exchange is discharged from the water inlet 7; in the cooling process, ice water is introduced into the heating interlayer 5 through the water inlet 6, and the warm water after heat exchange is discharged from the water inlet 7.

The degassing equipment for the milk-flavor pure fat chocolate can adjust the temperature of the chocolate, and can better discharge gas in the chocolate along with the temperature fluctuation and the matching of stirring and vacuumizing.

Optionally, before coating, the core material is subjected to step freezing treatment and liquid nitrogen surface treatment.

Optionally, in the step freezing treatment step, the raw materials are quickly frozen for 20-40 min at-33 ℃ to-39 ℃ and then quickly frozen for 5-15 min at-22 ℃ to-28 ℃;

the liquid nitrogen surface treatment time is 10-20 s.

Optionally, the coating temperature is 35-45 ℃, and the coating time is 5-15 s.

Optionally, drying the coated product in a cold air tunnel at 5-15 deg.C for 1-5 min.

The preparation method of the milk-flavor pure fat chocolate is a conventional process, and for example, the process flow can be as follows: raw material treatment, mixing, grinding, fine grinding and cooling.

1) Raw material treatment: grinding white granulated sugar, crystalline fructose and lactose into powder, and then uniformly mixing the powder obtained by grinding milk powder, vanillin and white granulated sugar to prepare a mixed material 1;

2) heating cocoa butter and anhydrous butter to 65-75 ℃, preserving heat for 4-6 h (completely melting), adding an emulsifier, uniformly mixing, and cooling to 40-50 ℃ to prepare a mixed material 2;

3) mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 40-60 min to prepare a material liquid 3;

4) introducing the feed liquid 3 into a refiner, and refining for 2-6 h to obtain milk-flavored pure fat chocolate feed liquid 4; fineness: 24-32 um;

5) and (5) cooling for later use.

Optionally, in the vacuum degassing treatment step, the vacuum degree is controlled to be 0.03-0.05 MPa, stirring is carried out for 1 time every 1-2 hours, stirring is carried out for 20-60 min every time, the rotating speed is 20-40 rpm, and the degassing time is 3-7 hours;

raising the temperature in the first half section from 35-45 ℃ to 55-65 ℃ during stirring; the temperature of the second half section is reduced from 55-65 ℃ to 35-40 ℃; the temperature is 35-45 ℃ when stirring is not carried out.

The core material composition of the frozen beverage and the preparation method can adopt the conventional technology, for example, the core material composition comprises 5 to 15 percent of white granulated sugar, 2 to 5 percent of malt syrup, 3 to 10 percent of milk powder, 2 to 5 percent of butter, 3 to 7 percent of vegetable oil, 0.4 to 1 percent of stable emulsifier (carrageenan, locust bean gum, xanthan gum and monoglyceride), and 0.1 to 0.3 percent of essence for food;

the preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 65-75 ℃, the homogenization pressure is 130-150 bar, the primary pressure is 80% (104-120 bar), and the secondary pressure is 20% (24-30 bar). And (3) sterilization: using traditional sterilization process, keeping the temperature at 80-85 deg.C for 10-15 min; using pasteurization process, at 90-105 deg.C, and keeping the temperature for 30-60 s. The aging temperature of the aging step is 0-4 ℃, and the aging time is 2-48 hours.

The technical scheme of the invention has the following advantages:

1. the milk-flavor pure fat chocolate provided by the invention comprises the following components in percentage by mass, 17-30% of a sweetener; 15-25% of milk powder; 20-30% of anhydrous cream; 25-35% of cocoa butter; vanillin 0.05-0.15%; 0.4 to 1.2 percent of emulsifier; wherein the sweetener is a mixture of white granulated sugar, crystalline fructose and lactose. The invention breaks through the conventional thinking of adjusting the taste and coating performance of chocolate starting from an emulsifier, starts from sweeteners and auxiliary materials for the first time, and through the matching action between the composition of specific sweeteners, vanillin and other components, the invention has the advantages that the cracking and bubbling of the coated pure fat chocolate can be effectively avoided, meanwhile, the milk-flavor pure fat chocolate has moderate sweet feeling, rich frankincense flavor, fine taste, good surface gloss after coating, no bubbles and no cracking. The milk-flavor pure fat chocolate prepared according to the invention can be used in frozen drink slicing lines, design and color lines or snow mud products, and the finally produced pure fat chocolate frozen drink has smooth surface, no bubbles and depressions, fine and smooth mouthfeel, moderate sweetness, prominent frankincense flavor and no obvious granular feeling.

The milk-flavor pure fat chocolate provided by the invention can further improve the taste of the milk-flavor pure fat chocolate by adjusting the using amount of each component, and avoids cracking and bubbles.

2. According to the preparation method of the frozen beverage provided by the invention, before coating, the milk-flavor pure fat chocolate is subjected to degassing treatment. When the chocolate paste is prepared, air mixed in the grinding process is discharged, and generation and cracking of bubbles after coating can be effectively avoided. In addition, other manufacturers of frozen drinks currently purchase milk-flavor pure fat chocolate outside, and after the milk-flavor pure fat chocolate is purchased, the pure fat chocolate is melted, and due to the fact that the lactose and protein content in the product is high, and the protein is deteriorated at a high temperature and forms a complex with the lactose, the pure fat chocolate has obvious granular sensation.

According to the preparation method of the frozen drink, the air in the chocolate paste can be effectively discharged by limiting the specific parameters in the vacuum degassing process, particularly by adopting a mode of firstly carrying out gradient temperature rise and then carrying out gradient temperature drop. The reason is that the chocolate slurry is viscous, the air removal efficiency is limited in the conventional method, and the specific method is adopted for vacuum degassing, so that the air removal efficiency can be greatly improved, and the generation of bubbles and cracking after coating can be avoided.

According to the preparation method of the frozen drink, before coating, the core material is subjected to step freezing treatment and liquid nitrogen surface treatment, so that ice crystals can be prevented from being generated on the surface of the core material of the frozen drink, and cavities or depressions formed after the ice crystals are melted when chocolate is coated are avoided.

The preparation method of the frozen drink provided by the invention comprises the steps of quick freezing for 20-40 min at-33 ℃ to-39 ℃ and then quick freezing for 5-15 min at-22 ℃ to-28 ℃; the liquid nitrogen surface treatment time is 10-20 s, and ice crystals can be prevented from being generated on the surface of the core material of the frozen drink, so that cavities or depressions formed after the ice crystals are melted when chocolate is coated and hung are avoided.

The preparation method of the frozen beverage provided by the invention comprises the step of drying the coated product through a cold air tunnel, wherein the drying temperature is 5-15 ℃, and the drying time is 1-5 min. The production process of the traditional process has no drying process, and mainly because the chocolate is naturally solidified along with the temperature reduction of the frozen drink after the frozen drink is coated on the chocolate, the pure fat chocolate prepared by the invention has slower temperature conduction, and if the natural solidification needs longer time, the chocolate is easy to melt the frozen drink in the chocolate, so that the gas in the frozen drink overflows and then reacts on the chocolate, bubbles are formed on the surface of the chocolate or the chocolate is cracked, and the problems can be well solved after the drying process is added.

3. The frozen beverage provided by the invention finally produces a product meeting the requirement through the synergistic effect of the formula, the process and the equipment, and the product has the advantages of smooth surface, no bubbles, fine and smooth mouthfeel, no obvious granular feeling, moderate sweet feeling, easy acceptance by consumers and high likability.

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 schematic diagram of a degasser used in accordance with an embodiment of the present invention;

reference numerals:

in the figure, 1-chocolate heating tank; 2-vacuum-pumping groove; 3-vacuum valve port; 4-a stirring mechanism; 5-heating the interlayer; 6-water inlet; 7-water inlet and outlet.

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.

The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.

Example 1

The embodiment provides a frozen drink, which comprises a core material and a milk-flavored pure fat chocolate coating coated on the surface of the core material, wherein,

(1) the formula of the milk-flavored pure fat chocolate comprises the following components: comprises 20kg of white granulated sugar; 20kg of skimmed milk powder; 25kg of anhydrous cream; 30kg of cocoa butter; 1.6kg of crystalline fructose; 2.5kg of lactose; 0.1kg of vanillin; 0.8kg of phospholipid.

(2) The preparation process flow of the milk-flavor pure fat chocolate comprises the following steps: raw material treatment, mixing, grinding, fine grinding, cooling and degassing.

1) Raw material treatment: grinding white granulated sugar, crystalline fructose and lactose into powder, and then uniformly mixing the powder obtained by grinding milk powder, vanillin and white granulated sugar to prepare a mixed material 1;

2) heating cocoa butter and anhydrous butter to 70 ℃, preserving heat for 5h (completely melting), adding an emulsifier, uniformly mixing, and cooling to 45 ℃ to prepare a mixed material 2;

3) mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 50min to prepare a material liquid 3;

4) introducing the feed liquid 3 into a refiner, and refining for 4h to prepare milk-flavored pure fat chocolate feed liquid 4; fineness: 28 um;

5) degassing treatment: cooling the feed liquid 4 to 40 ℃, then placing the feed liquid into a degassing device shown in figure 1 for degassing treatment, firstly placing pure fat chocolate into a chocolate feed liquid heating tank 1, then connecting an upper part vacuumizing tank 2 with the chocolate heating tank 1, vacuumizing, introducing hot water into a heating interlayer 5 in the heating process, and introducing ice water into the heating interlayer 5 in the cooling process; the parameters in the degassing process were controlled as follows:

a vacuum degree is 0.04 MPa;

b, stirring: 1 time after 1.5h, 40min each time, 30 r/min;

c, temperature control: the heat preservation time is 40 ℃; stirring for 20min, and heating from 40 deg.C to 60 deg.C; then the temperature is reduced to 40 ℃ from 60 ℃ within 20 min;

d degassing time 5 h.

(3) Frozen beverage preparation

1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;

the core material comprises the following components in 100 kg: 8kg of white granulated sugar, 6kg of maltose syrup, 8kg of milk powder, 2kg of cream, 8kg of vegetable oil, 0.45kg of stable emulsifier (0.05 kg of carrageenan, 0.15kg of locust bean gum, 0.05kg of xanthan gum and 0.2kg of monoglyceride and diglyceride fatty acid ester), 0.15kg of food essence, and the balance of water.

The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: using traditional sterilization process, keeping temperature at 85 deg.C for 15 min; the aging temperature of the aging step is 4 ℃, and the aging time is 5 hours.

2) Freezing the feed liquid of the frozen drink: the outlet temperature is-8 ℃, and the expansion rate is 40 percent;

3) freezing by adopting a step freezing method: quick-freezing at-36 deg.C for 30min, and then quick-freezing at-25 deg.C for 10 min;

4) treating the surface of the frozen drink by liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 15 s;

5) coating pure fat milk flavor chocolate: the coating temperature is 40 ℃; time 10 s;

6) putting the coated film into a cold air tunnel for drying treatment: the temperature is 10 ℃, and the time is 3 min;

7) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.

Example 2

The embodiment provides a frozen drink, which comprises a core material and a milk-flavored pure fat chocolate coating coated on the surface of the core material, wherein,

(1) the formula of the milk-flavored pure fat chocolate comprises the following components: comprises 25kg of white granulated sugar; 15kg of skimmed milk powder; 20kg of anhydrous cream; 35kg of cocoa butter; 1.05kg of crystalline fructose; 3.5kg of lactose; 0.05kg of vanillin; 0.4kg of phospholipid.

(2) The preparation process flow of the milk-flavor pure fat chocolate comprises the following steps: raw material treatment, mixing, grinding, fine grinding, cooling and degassing.

1) Raw material treatment: grinding white granulated sugar, crystalline fructose and lactose into powder, and then uniformly mixing the powder obtained by grinding milk powder, vanillin and white granulated sugar to prepare a mixed material 1;

2) heating cocoa butter and anhydrous butter to 65 ℃, preserving heat for 6h (completely melting), adding an emulsifier, uniformly mixing, and cooling to 40 ℃ to prepare a mixed material 2;

3) mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 40min to prepare a material liquid 3;

4) introducing the feed liquid 3 into a refiner, and refining for 2h to obtain milk-flavored pure fat chocolate feed liquid 4; fineness: 32 um;

5) degassing treatment: cooling the feed liquid 4 to 40 ℃, then placing the feed liquid into a degassing device shown in figure 1 for degassing treatment, firstly placing pure fat chocolate into a chocolate feed liquid heating tank 1, then connecting an upper part vacuumizing tank 2 with the chocolate heating tank 1, vacuumizing, introducing hot water into a heating interlayer 5 in the heating process, and introducing ice water into the heating interlayer 5 in the cooling process; the parameters in the degassing process were controlled as follows:

a vacuum degree is 0.05 MPa;

b, stirring: 1 time after 1 hour, 20min each time, 20 r/min;

c, temperature control: the heat preservation time is 35 ℃; stirring for 10min, and heating from 35 deg.C to 55 deg.C; then the temperature is reduced to 35 ℃ from 55 ℃ within 10 min;

d degassing time 4 h.

(3) Frozen beverage preparation

1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;

the core material comprises the following components in 100 kg: 10kg of white granulated sugar, 3kg of maltose syrup, 10kg of milk powder, 5kg of cream, 3kg of vegetable oil, 0.4kg of stable emulsifier (0.15 kg of locust bean gum, 0.05kg of xanthan gum and 0.2kg of mono-diglycerol fatty acid ester), 0.2kg of food essence, and the balance of water.

The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15 min. The aging temperature of the aging step is 4 ℃, and the aging time is 5 hours.

2) Freezing the feed liquid of the frozen drink: the outlet temperature is-6 ℃, and the expansion rate is 30 percent;

3) freezing by adopting a step freezing method: quick-freezing at-33 deg.C for 40min, and then quick-freezing at-22 deg.C for 15 min;

4) treating the surface of the frozen drink by liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 10 s;

5) coating pure fat milk flavor chocolate: the coating temperature is 35 ℃; the time is 5 s;

6) putting the coated film into a cold air tunnel for drying treatment: the temperature is 5 ℃, and the time is 1 min;

7) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.

Example 3

The embodiment provides a frozen drink, which comprises a core material and a milk-flavored pure fat chocolate coating coated on the surface of the core material, wherein,

(1) the formula of the milk-flavored pure fat chocolate comprises the following components: comprises 15.15kg of white granulated sugar; 25kg of skimmed milk powder; 30kg of anhydrous cream; 25kg of cocoa butter; 2kg of crystalline fructose; 1.5kg of lactose; 0.15kg of vanillin; phospholipid 1.2 kg.

(2) The preparation process flow of the milk-flavor pure fat chocolate comprises the following steps: raw material treatment, mixing, grinding, fine grinding, cooling and degassing.

1) Raw material treatment: grinding white granulated sugar, crystalline fructose and lactose into powder, and then uniformly mixing the powder obtained by grinding milk powder, vanillin and white granulated sugar to prepare a mixed material 1;

2) heating cocoa butter and anhydrous cream to 75 ℃, preserving heat for 4h (completely melting), adding an emulsifier, uniformly mixing, and cooling to 50 ℃ to prepare a mixed material 2;

3) mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 60min to prepare a feed liquid 3;

4) introducing the feed liquid 3 into a refiner, and refining for 6h to prepare milk-flavored pure fat chocolate feed liquid 4; fineness: 24 um;

5) degassing treatment: cooling the feed liquid 4 to 40 ℃, then placing the feed liquid into a degassing device shown in figure 1 for degassing treatment, firstly placing pure fat chocolate into a chocolate feed liquid heating tank 1, then connecting an upper part vacuumizing tank 2 with the chocolate heating tank 1, vacuumizing, introducing hot water into a heating interlayer 5 in the heating process, and introducing ice water into the heating interlayer 5 in the cooling process; the parameters in the degassing process were controlled as follows:

a vacuum degree is 0.05 MPa;

b, stirring: 2h, 1 time, 20min each time, 30 r/min;

c, temperature control: the heat preservation time is 45 ℃; stirring for 10min, and heating from 45 deg.C to 65 deg.C; then the temperature is reduced from 65 ℃ to 45 ℃ within 10 min;

d degassing time 6 h.

(3) Frozen beverage preparation

1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;

the core material comprises the following components in 100 kg: 10kg of white granulated sugar, 8kg of maltose syrup, 10kg of milk powder, 8kg of vegetable oil, 0.5kg of stable emulsifier (0.2 kg of locust bean gum, 0.1kg of xanthan gum and 0.2kg of monoglyceride and diglyceride fatty acid ester), 0.11kg of food essence, and the balance of water.

The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15 min. The aging temperature of the aging step is 0 ℃, and the aging time is 6 hours.

2) Freezing the feed liquid of the frozen drink: the outlet temperature is-5 ℃, and the expansion rate is 60 percent;

3) freezing by adopting a step freezing method: quick-freezing at-39 deg.C for 20min, and then quick-freezing at-28 deg.C for 5 min;

4) treating the surface of the frozen drink by liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 20 s;

5) coating pure fat milk flavor chocolate: the coating temperature is 35 ℃; the time is 5 s;

6) putting the coated film into a cold air tunnel for drying treatment: the temperature is 15 ℃, and the time is 5 min;

7) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.

Example 4

The embodiment provides a frozen drink, which comprises a core material and a milk-flavored pure fat chocolate coating coated on the surface of the core material, wherein,

(1) the formula of the milk-flavored pure fat chocolate comprises the following components: comprises 20kg of white granulated sugar; 20kg of skimmed milk powder; 25kg of anhydrous cream; 30kg of cocoa butter; 1.6kg of crystalline fructose; 2.5kg of lactose; 0.1kg of vanillin; 0.8kg of phospholipid.

(2) The preparation process flow of the milk-flavor pure fat chocolate comprises the following steps: raw material treatment, mixing, grinding, fine grinding, cooling and degassing.

1) Raw material treatment: grinding white granulated sugar, crystalline fructose and lactose into powder, and then uniformly mixing the powder obtained by grinding milk powder, vanillin and white granulated sugar to prepare a mixed material 1;

2) heating cocoa butter and anhydrous butter to 70 ℃, preserving heat for 5h (completely melting), adding an emulsifier, uniformly mixing, and cooling to 45 ℃ to prepare a mixed material 2;

3) mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 50min to prepare a material liquid 3;

4) introducing the feed liquid 3 into a refiner, and refining for 2-5 h to obtain milk-flavored pure fat chocolate feed liquid 4; fineness: 28 um;

(3) frozen beverage preparation

1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;

the core material comprises the following components in 100 kg: 8kg of white granulated sugar, 6kg of maltose syrup, 8kg of milk powder, 2kg of cream, 8kg of vegetable oil, 0.45kg of stable emulsifier (0.05 kg of carrageenan, 0.15kg of locust bean gum, 0.05kg of xanthan gum and 0.2kg of monoglyceride and diglyceride fatty acid ester), 0.15kg of food essence, and the balance of water.

The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15 min. The aging temperature of the aging step is 2 ℃, and the aging time is 8 hours.

2) Freezing the feed liquid of the frozen drink: the outlet temperature is-8 ℃, and the expansion rate is 40 percent;

3) freezing at-36 deg.C;

4) coating pure fat milk flavor chocolate: the coating temperature is 40 ℃; time 10 s;

5) the time for packing and warehousing the coated products is less than or equal to 15 min.

Example 5

The embodiment provides a frozen drink, which comprises a core material and a milk-flavored pure fat chocolate coating coated on the surface of the core material, wherein,

(1) the formula of the milk-flavored pure fat chocolate comprises the following components: comprises 16.5kg of white granulated sugar; 18kg of skimmed milk powder; 27kg of anhydrous cream; 33kg of cocoa butter; 1.3kg of crystalline fructose; 2.7kg of lactose; 0.7kg of vanillin; 0.8kg of polyglycerol polyricinoleate.

(2) The preparation process flow of the milk-flavor pure fat chocolate comprises the following steps: raw material treatment, mixing, grinding, fine grinding, cooling and degassing.

1) Raw material treatment: grinding white granulated sugar, crystalline fructose and lactose into powder, and then uniformly mixing the powder obtained by grinding milk powder, vanillin and white granulated sugar to prepare a mixed material 1;

2) heating cocoa butter and anhydrous butter to 72 ℃, preserving heat for 5h (completely melting), adding an emulsifier, uniformly mixing, and cooling to 43 ℃ to prepare a mixed material 2;

3) mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 52min to prepare a feed liquid 3;

4) introducing the feed liquid 3 into a refiner, and refining for 4h to prepare milk-flavored pure fat chocolate feed liquid 4; fineness: 29 um;

5) degassing treatment: cooling the feed liquid 4 to 40 ℃, then placing the feed liquid into a degassing device shown in figure 1 for degassing treatment, firstly placing pure fat chocolate into a chocolate feed liquid heating tank 1, then connecting an upper part vacuumizing tank 2 with the chocolate heating tank 1, vacuumizing, introducing hot water into a heating interlayer 5 in the heating process, and introducing ice water into the heating interlayer 5 in the cooling process; the parameters in the degassing process were controlled as follows:

a vacuum degree is 0.04 MPa;

b, stirring: 1 time after 1.2h, 30min each time and 30 revolutions per min;

c, temperature control: the heat preservation time is 40 ℃; stirring for 15min, and heating from 40 deg.C to 60 deg.C; then the temperature is reduced to 40 ℃ from 60 ℃ within 15 min;

d degassing time 4.5 h.

(3) Frozen beverage preparation

1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;

the core material comprises the following components in 100 kg: 5kg of white granulated sugar, 6kg of maltose syrup, 10kg of milk powder, 3kg of cream, 5kg of vegetable oil, 0.3kg of stable emulsifier (0.15 kg of locust bean gum and 0.15kg of monoglyceride and diglyceride fatty acid ester), 0.12kg of food essence, and the balance of water.

The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15 min. The aging temperature of the aging step is 4 ℃, and the aging time is 5 hours.

2) Freezing the feed liquid of the frozen drink: the outlet temperature is-7 ℃, and the expansion rate is 40 percent;

3) freezing by adopting a step freezing method: quick-freezing at-37 deg.C for 30min, and then quick-freezing at-26 deg.C for 10 min;

4) treating the surface of the frozen drink by liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 13 s;

5) coating pure fat milk flavor chocolate: the coating temperature is 42 ℃; time 13 s;

6) putting the coated film into a cold air tunnel for drying treatment: the temperature is 8 ℃, and the time is 2 min;

7) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.

Example 6

The embodiment provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the formula of the milk-flavor pure fat chocolate and the formula and the process of the frozen beverage are the same as those in embodiment 1, and the difference is the preparation process of the milk-flavor pure fat chocolate, which specifically comprises the following steps:

the preparation process flow of the milk-flavor pure fat chocolate comprises the following steps: raw material treatment, mixing, grinding, fine grinding and cooling.

1) Raw material treatment: grinding white granulated sugar, crystalline fructose and lactose into powder, and then uniformly mixing the powder obtained by grinding milk powder, vanillin and white granulated sugar to prepare a mixed material 1;

2) heating cocoa butter and anhydrous cream to 67 ℃, preserving heat for 5h (completely melting), adding an emulsifier, uniformly mixing, and cooling to 43 ℃ to prepare a mixed material 2;

3) mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 55min to prepare a feed liquid 3;

4) introducing the feed liquid 3 into a refiner, and refining for 4.5h to obtain milk-flavored pure fat chocolate feed liquid 4; fineness: 29 um;

and coating the prepared milk-flavor pure fat chocolate with the frozen drink.

Example 7

The embodiment provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the formula of the milk-flavor pure fat chocolate, the formula of the frozen beverage and the process are the same as those in embodiment 1, and the difference is the manufacturing process of the frozen beverage, and the specific points are as follows:

the preparation process flow of the milk-flavor pure fat chocolate comprises the following steps: raw material treatment, mixing, grinding, fine grinding, cooling and degassing.

1) Raw material treatment: grinding white granulated sugar, crystalline fructose and lactose into powder, and then uniformly mixing the powder obtained by grinding milk powder, vanillin and white granulated sugar to prepare a mixed material 1;

2) heating cocoa butter and anhydrous butter to 67 ℃, preserving heat for 5h (completely melting), adding an emulsifier, uniformly mixing, and cooling to 50 ℃ to prepare a mixed material 2;

3) mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 50min to prepare a material liquid 3;

4) introducing the feed liquid 3 into a refiner, and refining for 4.5h to obtain milk-flavored pure fat chocolate feed liquid 4; fineness: 27 um;

5) degassing treatment: cooling the feed liquid 4 to 40 ℃, then placing the feed liquid into a degassing device shown in figure 1 for degassing treatment, firstly placing pure fat chocolate into a chocolate feed liquid heating tank 1, then connecting an upper part vacuumizing tank 2 with the chocolate heating tank 1, vacuumizing, introducing hot water into a heating interlayer 5 in the heating process, and introducing ice water into the heating interlayer 5 in the cooling process; the parameters in the degassing process were controlled as follows:

a vacuum degree is 0.05 MPa;

b, stirring: 1 time after 1.5h, 40min each time, 30 r/min;

c, degassing at the constant temperature of 55 ℃;

d degassing time 5 h.

Example 8

The embodiment provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the formula and the manufacturing process of the milk-flavor pure fat chocolate are the same as those in embodiment 1, and the difference is the manufacturing process of the frozen beverage, which specifically comprises the following steps:

1) preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;

the core material comprises the following components in 100 kg: 7kg of white granulated sugar, 5kg of maltose syrup, 10kg of milk powder, 8kg of cream, 2kg of vegetable oil, 0.3kg of stable emulsifier (0.05 kg of carrageenan, 0.1kg of locust bean gum, 0.05kg of xanthan gum and 0.1kg of monoglyceride and diglyceride fatty acid ester), 0.15kg of food essence, and the balance of water.

The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15 min. The aging temperature of the aging step is 4 ℃, and the aging time is 5 hours.

2) Freezing the feed liquid of the frozen drink: the outlet temperature is-7 ℃, and the expansion rate is 45 percent;

3) freezing by adopting a step freezing method: quick-freezing at-35 deg.C for 33min, and then quick-freezing at-27 deg.C for 12 min;

4) coating pure fat milk flavor chocolate: the coating temperature is 42 ℃; the time is 14 s;

5) putting the coated film into a cold air tunnel for drying treatment: the temperature is 8 ℃, and the time is 2 min;

6) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.

Example 9

The embodiment provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the formula and the manufacturing process of the milk-flavor pure fat chocolate are the same as those in embodiment 1, and the difference is the manufacturing process of the frozen beverage, which specifically comprises the following steps:

1) preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;

the core material comprises the following components in 100 kg: 12kg of white granulated sugar, 3kg of maltose syrup, 10kg of milk powder, 5kg of cream, 5kg of vegetable oil, 0.5kg of stable emulsifier (0.3 kg of locust bean gum, 0.05kg of xanthan gum and 0.15kg of mono-diglycerol fatty acid ester), 0.1kg of food essence, and the balance of water.

The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15 min. The aging temperature of the aging step is 4 ℃, and the aging time is 5 hours.

2) Freezing the feed liquid of the frozen drink: the outlet temperature is-6 ℃, and the expansion rate is 50 percent;

3) freezing at-36 deg.C;

4) treating the surface of the frozen drink by liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 8 s;

5) coating pure fat milk flavor chocolate: the coating temperature is 37 ℃; the time is 7 s;

6) putting the coated film into a cold air tunnel for drying treatment: the temperature is 7 ℃, and the time is 2 min;

7) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.

Example 10

The embodiment provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the formula and the manufacturing process of the milk-flavor pure fat chocolate are the same as those in embodiment 1, and the difference is the manufacturing process of the frozen beverage, which specifically comprises the following steps:

1) preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;

the core material comprises the following components in 100 kg: 15kg of white granulated sugar, 2kg of maltose syrup, 5kg of milk powder, 1kg of cream, 6kg of vegetable oil, 0.5kg of stable emulsifier (0.05 kg of carrageenan, 0.2kg of locust bean gum, 0.05kg of xanthan gum and 0.2kg of monoglyceride and diglyceride fatty acid ester), 0.13kg of food essence, and the balance of water.

The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15 min. The aging temperature of the aging step is 4 ℃, and the aging time is 5 hours.

2) Freezing the feed liquid of the frozen drink: the outlet temperature is-7 ℃, and the expansion rate is 20 percent;

3) freezing by adopting a step freezing method: quick-freezing at-35 deg.C for 30min, and then quick-freezing at-27 deg.C for 10 min;

4) treating the surface of the frozen drink by liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 15 s;

5) coating pure fat milk flavor chocolate: the coating temperature is 37 ℃; the time is 7 s;

6) the time from the coating of the frozen drink to the packaging and warehousing is less than or equal to 15 min.

Example 11

The embodiment provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the formula and the manufacturing process of the milk-flavor pure fat chocolate are the same as those in embodiment 1, and the difference is the manufacturing process of the frozen beverage, which specifically comprises the following steps:

1) preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;

the core material comprises the following components in 100 kg: 11% of white granulated sugar, 3% of maltose syrup, 5% of milk powder, 3% of cream, 8% of vegetable oil, 0.4% of stable emulsifier (0.1% of locust bean gum, 0.1% of xanthan gum, 0.2% of mono-diglycerol fatty acid ester), 0.14% of food essence and the balance of water.

The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15 min. The aging temperature of the aging step is 3 ℃, and the aging time is 6 hours.

2) Freezing the feed liquid of the frozen drink: the outlet temperature is-6 ℃, and the expansion rate is 40 percent;

3) freezing by adopting a step freezing method: quick-freezing at-36 deg.C for 30min, and then quick-freezing at-25 deg.C for 10 min;

4) treating the surface of the frozen drink by liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 15 s;

5) coating pure fat milk flavor chocolate: the coating temperature is 40 ℃; time 10 s;

6) putting the coated film into a cold air tunnel for drying treatment: the temperature is 11 ℃, and the time is 4 min;

7) and controlling the time from the harvest of the frozen drink to the packaging and warehousing for 25 min.

Example 12

The embodiment provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the preparation process of the milk-flavor pure fat chocolate, the formula of the frozen beverage and the preparation process are the same as those in the embodiment 1, and the difference is that the formula of the milk-flavor pure fat chocolate is as follows:

the formula of the milk-flavored pure fat chocolate comprises the following components: comprises 22.07kg of white granulated sugar; 20kg of whole milk powder; 22kg of anhydrous cream; 31kg of cocoa butter; 1.4kg of crystalline fructose; 2.7kg of lactose; 0.13kg of vanillin; 0.7kg of phospholipid.

Comparative example 1

The comparative example provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the preparation process of the milk-flavor pure fat chocolate, the formula of the frozen beverage and the preparation process are the same as those in example 4, and the differences are that the formula of the milk-flavor pure fat chocolate is as follows:

the formula of the milk-flavored pure fat chocolate comprises the following components: comprises 29.4kg of white granulated sugar; 40kg of skimmed milk powder; 10kg of anhydrous cream; 15kg of cocoa butter; 3kg of crystalline fructose; 0.5kg of lactose; 0.5kg of vanillin; phospholipid 1.6 kg.

Comparative example 2

The comparative example provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the preparation process of the milk-flavor pure fat chocolate, the formula of the frozen beverage and the preparation process are the same as those in example 4, and the differences are that the formula of the milk-flavor pure fat chocolate is as follows:

the formula of the milk-flavored pure fat chocolate comprises the following components: comprises 10kg of white granulated sugar; 5kg of skimmed milk powder; 40kg of anhydrous cream; 41kg of cocoa butter; 3kg of crystalline fructose; 0.1kg of lactose; 0.2kg of vanillin; 0.7kg of phospholipid.

Comparative example 3

The comparative example provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the preparation process of the milk-flavor pure fat chocolate, the formula of the frozen beverage and the preparation process are the same as those in example 4, and the differences are that the formula of the milk-flavor pure fat chocolate is as follows:

the formula of the milk-flavored pure fat chocolate comprises the following components: comprises 18.34kg of white granulated sugar; 18kg of skimmed milk powder; 26kg of anhydrous cream; 33kg of cocoa butter; 1.6kg of maltose; 2.0kg of lactose; 0.06kg of vanillin; phospholipid 1 kg.

Comparative example 4

The comparative example provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the preparation process of the milk-flavor pure fat chocolate, the formula of the frozen beverage and the preparation process are the same as those in example 4, and the differences are that the formula of the milk-flavor pure fat chocolate is as follows:

the formula of the milk-flavored pure fat chocolate comprises the following components: comprises 20.13kg of white granulated sugar; 18kg of skimmed milk powder; 27kg of anhydrous cream; 30kg of cocoa butter; 1.3kg of crystalline fructose; 2.5kg of cane sugar; vanillin 0.07 kg; phospholipid 1 kg.

Comparative example 5

The comparative example provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the preparation process of the milk-flavor pure fat chocolate, the formula of the frozen beverage and the preparation process are the same as those in example 4, and the differences are that the formula of the milk-flavor pure fat chocolate is as follows:

the formula of the milk-flavored pure fat chocolate comprises the following components: comprises 22.8kg of white granulated sugar; 17kg of skimmed milk powder; 22kg of anhydrous cream; 33kg of cocoa butter; 1.4kg of crystalline fructose; 2.7kg of lactose; 0.1kg of milk essence; phospholipid 1 kg.

Comparative example 6

The comparative example provides a frozen beverage, which comprises a core material and a milk-flavor pure fat chocolate coating coated on the surface of the core material, wherein the preparation process of the milk-flavor pure fat chocolate, the formula of the frozen beverage and the preparation process are the same as those in example 4, and the differences are that the formula of the milk-flavor pure fat chocolate is as follows:

the formula of the milk-flavored pure fat chocolate comprises the following components: comprises brown granulated sugar 20 kg; 18kg of skimmed milk powder; 25.41kg of anhydrous cream; 32kg of cocoa butter; 1.5kg of crystalline fructose; 2.1kg of lactose; vanillin 0.09 kg; 0.9kg of phospholipid.

Experimental example 1

The milk-flavored fat chocolate and the frozen drink prepared by the groups of examples and comparative examples are subjected to sensory evaluation, and the corresponding scoring standards are shown in the following table 1:

TABLE 1

The number of test persons is 30, and part-time sensory evaluation persons with different ages and sexes in the industry are selected for sensory evaluation (through sensory training), and the evaluation method comprises the following steps: wherein each index is according to the highest 10 points of consumer's hobby degree, get the scoring result of 30 people, then get the mean value, keep 1 decimal place), the test result is shown in the following table:

TABLE 2

As can be seen from the above table, the milk-flavored fat chocolate prepared in examples 1 to 12 of the present invention has better sweetness, flavor and fineness of milk flavor than those of comparative examples 1 to 6; the prepared frozen beverage has better surface smoothness, chocolate gloss, frozen chocolate mouthfeel and overall preference. The experiment proves that the milk-flavor pure fat chocolate coating type frozen beverage produced by the invention has obvious advantages.

It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the spirit or scope of the invention.