阅读说明：本技术 一种无糖纯脂巧克力、无糖纯脂巧克力涂层、冷冻饮品 (Sugar-free pure fat chocolate, sugar-free pure fat chocolate coating and frozen beverage ) 是由 朱鑫鑫 孔繁俊 张晓峰 邢慧勇 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,具体涉及一种无糖纯脂巧克力、无糖纯脂巧克力涂层、冷冻饮品。所述无糖纯脂巧克力,包括聚葡萄糖25-35％；甜味料23-33％；可可脂29-51％；柠檬酸0.05-0.15％；食用盐0.1-0.3％；乳化剂0.5-1.0％；其中,所述甜味料为低聚异麦芽糖、赤藓糖醇、阿斯巴甜和纽甜的混合物。本发明通过采用特定含量的聚葡萄糖、柠檬酸、甜味料、乳化剂以及食用盐和乳化剂,各组分相互配合,并结合采用特定组成的甜味料,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,无糖纯脂巧克力甜感适中,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 sugar-free pure fat chocolate, a sugar-free pure fat chocolate coating and a frozen beverage. The sugar-free pure fat chocolate comprises 25-35% of polydextrose; 23-33% of a sweetener; 29-51% of cocoa butter; 0.05 to 0.15 percent of citric acid; 0.1-0.3% of edible salt; 0.5 to 1.0 percent of emulsifier; wherein the sweetener is a mixture of isomaltose hypgather, erythritol, aspartame and neotame. According to the invention, the polydextrose, the citric acid, the sweetener, the emulsifier, the edible salt and the emulsifier with specific contents are adopted, the components are matched with each other, and the sweetener with specific composition is adopted, so that the situations of cracking and bubbling of the coated pure fat chocolate can be effectively avoided, and meanwhile, the sugar-free pure fat chocolate is moderate in sweetness, fine in taste, good in surface glossiness after coating, free of bubbles and free of cracking.)

1. A sugar-free pure fat chocolate is characterized by comprising the following components in percentage by mass,

25-35% of polydextrose;

23-33% of a sweetener;

29-51% of cocoa butter;

0.05 to 0.15 percent of citric acid;

0.1-0.3% of edible salt;

0.5 to 1.0 percent of emulsifier;

wherein the sweetener is a mixture of isomaltose hypgather, erythritol, aspartame and neotame.

2. The sugar-free pure fat chocolate according to claim 1, wherein the mass ratio of isomaltose hypgather, erythritol, aspartame and neotame in the sweetener is 20-25: 2-6: 1.5-2.5: 0.03-0.07.

3. The sugar-free pure fat chocolate according to claim 1 or 2, wherein the emulsifier is selected from at least one of phospholipids, polyglycerol polyricinoleate, ammonium phospholipids and polyglycerol fatty acid esters.

4. A preparation method of sugar-free pure fat chocolate is characterized by comprising the following steps:

mixing erythritol, citric acid, edible salt, polydextrose, isomaltooligosaccharide, aspartame and neotame to obtain a mixed material 1;

mixing cocoa butter with an emulsifier; obtaining a mixed material 2;

mixing the mixed material 1 and the mixed material 2, grinding and fine grinding; and (5) obtaining the product.

5. A sugarless fat chocolate coating comprising the sugarless fat chocolate according to any one of claims 1 to 3 or the method of claim 4.

6. A method of preparing a sugar-free real fat chocolate coating comprising coating the sugar-free real fat chocolate according to any one of claims 1 to 3 or the sugar-free real fat chocolate prepared by the method according to claim 4 on the surface of a frozen beverage body.

7. The method of making a sugarless fat chocolate coating according to claim 6 wherein the sugarless fat chocolate is vacuum degassed prior to enrobing.

8. The method of preparing a sugar-free pure fat chocolate coating according to claim 7, wherein in the vacuum degassing treatment, the vacuum is controlled to be 0.02 to 0.04MPa and the degassing time is 4 to 6 hours;

preferably, in the vacuum degassing treatment, stirring for 1 time every 1-2h, stirring for 20-40min every time, and rotating speed is 20-40 rpm;

more preferably, the ambient temperature of the sugar-free pure fat chocolate is controlled to be 35-39 ℃ without stirring in the vacuum degassing treatment; controlling the environmental temperature of the sugar-free pure fat chocolate to rise from 35-39 ℃ to 55-60 ℃ before stirring for 15-25 min; the temperature is reduced from 55-60 ℃ to 35-39 ℃ for the rest of the stirring.

9. Method for the preparation of a sugar-free pure fat chocolate coating according to any of the claims 6-8, wherein the method for the preparation of the frozen drink body comprises the steps of:

preparing a frozen beverage feed liquid;

freezing the frozen beverage liquid to obtain the final product.

10. The method of preparing a sugar-free pure fat chocolate coating according to claim 9, wherein the frozen drink solution is subjected to a stepwise freezing treatment and a liquid nitrogen treatment before coating;

preferably, in the step freezing treatment step, the mixture is quickly frozen for 20-40min at-33 ℃ to-36 ℃ and then quickly frozen for 5-15min at-22 ℃ to-28 ℃; the liquid nitrogen treatment time is 10-20 s.

11. The method of preparing a sugar-free pure fat chocolate coating according to any of claims 6 to 10 wherein the coating temperature is 33-37 ℃ and the coating time is 4-8 s.

12. The method of preparing a sugar-free pure fat chocolate coating according to any of claims 6 to 11 wherein the coated product is dried in a cold air tunnel at a temperature of 8 to 12 ℃ for 1 to 3 min.

13. A frozen drink comprising a sugarless full fat chocolate coating according to claim 6 or prepared by a method according to any one of claims 6 to 12.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to sugar-free pure fat chocolate, a sugar-free pure fat chocolate coating and a frozen beverage.

Background

The pure fat chocolate is one of chocolate, is produced from cocoa butter extracted from natural cocoa fruits, 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 antioxidant capacity 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. And because the pure fat chocolate does not contain vegetable oil components, the taste and the flavor are better than those of the common chocolate.

However, with the increase of the attention of consumers to health, higher requirements are made on pure fat chocolate, and the idea of sugar-free pure fat chocolate is brought forward. However, no commercial sugar-free pure fat chocolate exists in the market at present, and no sugar-free pure fat chocolate product is coated and hung on the frozen drink. The main reason is that the combination of different sweeteners in the formulation of sugar-free pure fat chocolate is difficult to match with cocoa butter, and even if the formulation of sugar-free pure fat chocolate is developed, there are many problems in coating frozen drinks, for example: the chocolate has sweet and sour proportion and taste, and bubbles exist on the surface of the frozen drink after coating, the chocolate is easy to crack and the like; 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 a formula and a coating process of sugar-free pure fat chocolate suitable for coating and hanging frozen drinks is urgently needed, so that the produced chocolate has good glossiness, moderate sweetness and sourness and fine mouthfeel; after the frozen drink is coated, the surface of the chocolate has no bubbles and does not crack.

Disclosure of Invention

Therefore, the invention aims to overcome the defects that the sugar-free pure fat chocolate produced in the prior art has rough mouthfeel and moderate sweetness, has bubbles on the surface of a coated product, is easy to crack, and the like, thereby providing the sugar-free pure fat chocolate, the sugar-free pure fat chocolate coating and the frozen beverage.

Therefore, the invention provides the following technical scheme:

a sugar-free pure fat chocolate comprises the following components, by mass, 25-35% of polydextrose; 23-33% of a sweetener; 29-51% of cocoa butter; 0.05 to 0.15 percent of citric acid; 0.1-0.3% of edible salt; 0.5 to 1.0 percent of emulsifier; wherein the sweetener is a mixture of isomaltooligosaccharide, erythritol, aspartame and neotame.

Further, in the sweetener, the mass ratio of isomaltose hypgather, erythritol, aspartame and neotame is (20-25): (2-6): (1.5-2.5): (0.03-0.07).

Further, the emulsifier is selected from at least one of phospholipid, polyglycerol ricinol ester, ammonium phospholipid or polyglycerol fatty acid ester.

The invention provides a preparation method of sugar-free pure fat chocolate, which comprises the following steps:

mixing erythritol, citric acid, edible salt, polydextrose, isomaltooligosaccharide, aspartame and neotame to obtain a mixed material 1;

mixing cocoa butter with an emulsifier; obtaining a mixed material 2;

mixing the mixed material 1 and the mixed material 2, grinding and fine grinding; and (5) obtaining the product.

The invention also provides a sugar-free pure fat chocolate coating, which is prepared from the raw materials of the sugar-free pure fat chocolate or the sugar-free pure fat chocolate prepared by the preparation method.

The invention also provides a preparation method of the sugar-free pure fat chocolate coating, which comprises the step of coating the sugar-free pure fat chocolate or the sugar-free pure fat chocolate prepared by the preparation method on the surface of the frozen beverage blank to obtain the sugar-free pure fat chocolate coating.

Further, the sugar-free pure fat chocolate is subjected to vacuum degassing treatment before coating.

Further, in the vacuum degassing treatment, the vacuum degree is controlled to be 0.02-0.04MPa, and the degassing time is controlled to be 4-6 h.

Preferably, in the vacuum degassing treatment, stirring is carried out for 1 time every 1-2h, each time for 20-40min, and the rotating speed is 20-40 rpm.

More preferably, the ambient temperature of the sugar-free pure fat chocolate is controlled to be 35-39 ℃ without stirring in the vacuum degassing treatment; controlling the environmental temperature of the sugar-free pure fat chocolate to rise from 35-39 ℃ to 55-60 ℃ before stirring for 15-25 min; the temperature is reduced from 55-60 ℃ to 35-39 ℃ for the rest of the stirring.

The preparation method of the frozen beverage blank comprises the following steps:

preparing a frozen beverage feed liquid;

freezing the frozen beverage liquid to obtain the final product.

Further, the step-type freezing treatment is adopted in the freezing treatment, and in the step-type freezing treatment step, the raw materials are quickly frozen for 20-40min at-33 ℃ to-36 ℃ and then quickly frozen for 5-15min at-22 ℃ to-28 ℃;

further, the surface of the frozen drink is treated by adopting liquid nitrogen after the freezing treatment, and the treatment time is 10-20 s.

Further, the coating temperature is 33-37 ℃, and the coating time is 4-8 s.

Further, drying the coated product in a cold air tunnel at 8-12 deg.C for 1-3 min.

The frozen beverage core material composition and the preparation method can adopt the conventional technology, for example, the core material comprises 13 to 20 percent of sweetener, 8 to 20 percent of milk base material, 3 to 5 percent of vegetable oil, 0.3 to 1 percent of stable emulsifier, 0 to 1 percent of food essence and the balance of drinking water.

In frozen drinks, the milk base may be selected from, but is not limited to, raw milk, whole milk powder, skim milk powder, and butter, among others. The sweetener can be, but is not limited to, selected from white granulated sugar, crystal sugar, glucose, maltose syrup, and the like. The vegetable oil may be selected from, but is not limited to, coconut oil, corn oil, refined coconut oil, refined palm oil, refined sunflower oil, refined soybean oil, refined corn oil, and refined peanut oil. The stabilizing emulsifier may be, but is not limited to, selected from carrageenan, locust bean gum, xanthan gum, monoglyceride and diglyceride fatty acid ester, etc.

The preparation method comprises the following steps: mixing, homogenizing, sterilizing, cooling, and aging to obtain frozen beverage liquid; the stabilizing emulsifier may include, but is not limited to, carrageenan, locust bean gum, xanthan gum, monoglyceride and diglyceride fatty acid ester. Wherein, homogenizing: the homogenization temperature is 65-75 ℃, the homogenization pressure is 130-150bar, the primary pressure is 104-120bar, and the secondary pressure is 24-30 bar. And (3) sterilization: using traditional sterilization process, keeping the temperature at 80-85 deg.C for 10-15 min; or, pasteurizing at 90-105 deg.C for 30-60 s; the aging temperature of the aging step is 0-4 ℃, and the aging time is 2-48 hours.

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. Be provided with rabbling mechanism 4 in the chocolate heating tank 1, the rabbling mechanism can be the stirring rake for stir the material in the chocolate heating tank. 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 pure fat chocolate degassing equipment can adjust the temperature of chocolate, and can better discharge gas in the chocolate along with the temperature fluctuation, stirring and vacuumizing.

The technical scheme of the invention has the following advantages:

1. the sugar-free pure fat chocolate provided by the invention comprises the following components, by mass, 25-35% of polydextrose; 23-33% of a sweetener; 29-51% of cocoa butter; 0.05 to 0.15 percent of citric acid; 0.1-0.3% of edible salt; 0.5 to 1.0 percent of emulsifier; wherein the sweetener is a mixture of isomaltose hypgather, erythritol, aspartame and neotame; the invention breaks through the conventional thinking of adjusting the taste and coating performance of chocolate starting from an emulsifier, starts from a sweetener and auxiliary materials for the first time, adopts polydextrose, citric acid, the sweetener, the emulsifier, edible salt and the emulsifier with specific contents, mutually matches all the components, and combines the sweetener with specific composition, and unexpectedly finds that the cracking and bubble occurrence of coated pure fat chocolate can be effectively avoided, meanwhile, the sugar-free pure fat chocolate has moderate sweet feeling, fine taste, good surface gloss after coating, and obviously improved bubble and non-cracking phenomena. The sugar-free pure fat chocolate prepared according to the invention can be used in frozen drink slicing lines, design and color lines or slush products, and the finally produced frozen drink coated with the pure fat chocolate has smooth surface, no bubbles or depressions, fine and smooth mouthfeel, moderate sweetness and no obvious granular feeling.

2. The sugar-free pure fat chocolate provided by the invention is prepared by controlling the mass ratio of isomaltose hypgather, erythritol, aspartame and neotame to be (20-24): (2-6):(1.5-2.5): (0.03-0.07), the mouthfeel of the sugar-free pure fat chocolate can be further improved, and cracking and air bubbles are avoided.

3. The preparation method of the sugar-free pure fat chocolate and the preparation method of the sugar-free pure fat chocolate coating provided by the invention have the advantages that the preparation method is simple, the operation is convenient, and the market vacancy lacking of the sugar-free pure fat chocolate product at present is filled.

4. According to the preparation method of the sugar-free pure fat chocolate coating, before coating, the sugar-free pure fat chocolate is subjected to vacuum degassing treatment, so that air mixed in during preparation of chocolate paste or during grinding can be discharged, and generation and cracking of bubbles after coating can be effectively avoided. The preparation method of the sugar-free pure fat chocolate coating provided by the invention controls the environmental temperature of the sugar-free pure fat chocolate to be 35-39 ℃ by limiting the specific parameters of the vacuum degassing process, particularly when the sugar-free pure fat chocolate is not stirred; controlling the environmental temperature of the sugar-free pure fat chocolate to rise from 35-39 ℃ to 55-60 ℃ before stirring for 15-25 min; the air in the chocolate paste can be more effectively discharged in a temperature control mode that the temperature is reduced from 55-60 ℃ to 35-39 ℃ for the rest of the stirring time. The reason is that the chocolate paste is thicker than the conventional chocolate, the conventional vacuum degassing removal efficiency is limited, and the specific method is adopted for vacuum degassing, so that the air discharge efficiency can be greatly improved, and the generation of bubbles and the cracking of the coated chocolate can be avoided.

5. According to the preparation method of the sugar-free pure fat chocolate coating, 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 therefore, when the chocolate is coated, cavities or depressions are prevented from being formed after the ice crystals are melted, and the surface of the obtained frozen drink is smoother.

6. The preparation method of the sugar-free pure fat chocolate coating provided by the invention comprises the steps of quick-freezing for 20-40min at-33 ℃ to-36 ℃ and then quick-freezing for 5-15min at-22 ℃ to-28 ℃ in the step freezing treatment step; the liquid nitrogen treatment time is 10-20s, and ice crystals can be better 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 are avoided, and the surface of the obtained frozen drink is smoother.

7. The preparation method of the sugar-free pure fat chocolate coating provided by the invention has the advantages that the coated product is dried through a cold air tunnel, the drying temperature is 8-12 ℃, the drying time is 1-3min, no drying process exists in the production process of the traditional process, and the chocolate is naturally solidified along with the temperature reduction of the frozen drink after the chocolate is coated with the frozen drink, but the sugar-free pure fat chocolate prepared by the invention has slower temperature conduction, 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, so that the phenomenon of bubbles or chocolate rupture exists on the surface of the chocolate, and the problems can be well solved after the drying process is added.

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 view of a vacuum degassing apparatus according to 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 sugar-free pure fat chocolate, which comprises the following formula and a preparation method:

the formula is as follows: comprises 300kg of polydextrose powder; 247.95kg of isomaltooligosaccharides; 40kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; 1kg of aspartame; 0.05kg of neotame; 2kg of edible salt; 8kg of phospholipid.

The preparation method comprises the following steps: (1) raw material treatment: weighing the raw materials according to a formula, grinding erythritol, citric acid and edible salt into powder, and uniformly mixing the powder with polydextrose powder, isomaltose hypgather, aspartame and neotame to prepare a mixed material 1; (2) mixing: heating cocoa butter to 70 ℃, preserving heat for 5h (completely melting), then adding phospholipid, uniformly mixing, and cooling to 37 ℃ to prepare a mixed material 2; (3) grinding: mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinder for grinding for 50min to prepare a mixed material 3; (4) fine grinding: introducing the mixed material 3 into a refiner for refining for 3 hours to prepare a mixed material 4; the fineness is 30 mu m; the sugar-free pure fat chocolate is obtained.

The embodiment also provides a preparation method of the sugar-free pure fat chocolate coating or the frozen beverage, which comprises the following steps:

(1) degassing treatment: the sugar-free pure fat chocolate of the present example was cooled to 37 ℃ and vacuum degassed, wherein the parameters during vacuum degassing were controlled as follows:

a vacuum degree: 0.03 mpa;

b, stirring: stirring for 1 time every 1.5 hours, 45min each time, 40 r/min;

c, temperature control: raising the temperature from 37 ℃ to 58 ℃ within 22.5min before stirring; then the temperature is reduced to 37 ℃ from 58 ℃ within 22.5 min; the temperature is 37 ℃ when the stirring is not carried out;

d degassing time 5 h.

(2) The frozen beverage blank is prepared by the following raw material formula and preparation method:

the formula has the total mass of 1000kg, and comprises 130kg of white granulated sugar, 50kg of maltose syrup, 80kg of whole milk powder, 50kg of cream, 50kg of corn oil, 3.0kg of stable emulsifier (0.2 kg of carrageenan, 0.8kg of locust bean gum, 0.5kg of xanthan gum and 1.5kg of monoglyceride and diglyceride fatty acid ester) and 1.2kg of food essence, and the balance is filled with water.

The preparation method comprises weighing raw materials according to the formula, mixing uniformly, homogenizing, sterilizing, cooling, aging to obtain frozen beverage liquid, and performing congelation, stepped freezing and liquid nitrogen treatment on the frozen beverage liquid; wherein, homogenizing: the homogenization temperature is 70 deg.C, the homogenization pressure is 140bar, the primary pressure is 110bar, and the secondary pressure is 30 bar. And (3) sterilization: a pasteurization process is used, the temperature is 100 ℃, and the temperature is kept for 45 s. Cooling to 2 deg.C, aging at 0 deg.C, and aging for 12 hr. Controlling the outlet temperature to be 8 ℃ below zero and the expansion rate to be 40% in the freezing process; temperature control of freezing: quickly freezing at-35 deg.C for 30min, and quickly freezing at-25 deg.C for 10 min; and (4) immersing the quick-frozen product in liquid nitrogen, and taking out after 15 s.

(3) Coating sugar-free pure fat chocolate: coating the sugar-free pure fat chocolate prepared by the embodiment on the surface of the frozen beverage, wherein the coating temperature is 35 ℃; time 6 s;

(4) putting the coated film into a cold air tunnel for drying treatment: the temperature is 10 ℃, and the time is 2 min;

(5) and controlling the time from the harvest of the frozen drink to the packaging and warehousing for 10 min.

Example 2

The embodiment provides a sugar-free pure fat chocolate, which comprises the following formula and a preparation method:

the formula comprises 250kg of polydextrose powder; 214.97kg of isomaltose hypgather; 20kg of erythritol; 500kg of cocoa butter; 0.5kg of citric acid; 1.5kg of aspartame; 0.03kg of neotame; 3kg of edible salt; 10kg of phospholipid.

The preparation method comprises the following steps:

(1) raw material treatment: weighing the raw materials according to a formula, grinding erythritol, citric acid and edible salt into powder, and uniformly mixing the powder with polydextrose powder, isomaltooligosaccharide, aspartame and neotame to prepare a mixed material 1;

(2) mixing: heating cocoa butter to 70 ℃, preserving heat for 5h (completely melting), then adding phospholipid, uniformly mixing, and cooling to 37 ℃ to prepare a mixed material 2;

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

(4) fine grinding: and (3) introducing the mixed material 3 into a refiner for refining for 3 hours to prepare sugar-free pure fat chocolate with the fineness of 20 mu m.

The embodiment also provides a frozen beverage, which comprises a frozen beverage blank and a sugar-free pure fat chocolate coating coated on the surface of the frozen beverage blank.

The embodiment also provides a preparation method of the sugar-free pure fat chocolate coating or the frozen beverage, which comprises the following steps:

(1) the frozen beverage blank is prepared by the following raw material formula and preparation method:

the formula has the total mass of 1000kg, and comprises 150kg of white granulated sugar, 30kg of maltose syrup, 100kg of milk powder, 30kg of cream, 30kg of corn oil, 4.0kg of stable emulsifier (0.2 kg of carrageenan, 1.5kg of locust bean gum and 2.0kg of monoglyceride and diglyceride fatty acid ester), 1.5kg of food essence, and the balance of water.

The preparation method comprises weighing raw materials according to the formula, mixing uniformly, homogenizing, sterilizing, cooling, aging to obtain frozen beverage liquid, and performing congelation, stepped freezing and liquid nitrogen treatment on the frozen beverage liquid; wherein, homogenizing: the homogenization temperature is 60 deg.C, the homogenization pressure is 180bar, the primary pressure is 140bar, and the secondary pressure is 40 bar. And (3) sterilization: a pasteurization process is used, the temperature is 90 ℃, and the temperature is kept for 60 s. Cooling to 2 deg.C, aging at 0 deg.C, and aging for 8 hr. Controlling the outlet temperature to be 7 ℃ below zero and the expansion rate to be 10 percent in the freezing process; freezing by adopting a step freezing method: quick-freezing at-33 deg.C for 30min, and then quick-freezing at-27 deg.C for 10 min; and (4) immersing the quick-frozen product in liquid nitrogen, and taking out after 15 s.

(2) Degassing treatment: cooling sugar-free pure fat chocolate to 37 ℃, placing the sugar-free pure fat chocolate into degassing equipment shown in figure 1 for degassing treatment, wherein the parameters in the vacuum degassing process are controlled as follows:

a vacuum degree is 0.04 mpa;

b, stirring: stirring for 1 time every 1 hour, 30min each time, 30 r/min;

c, temperature control: raising the temperature from 37 ℃ to 60 ℃ within 15min before stirring; cooling to 37 deg.C within 15min from 60 deg.C; the temperature was 37 ℃ without stirring.

d degassing time 4 h.

(3) Coating sugar-free pure fat chocolate: coating the sugar-free pure fat chocolate prepared by the embodiment on the surface of the frozen beverage, wherein the coating temperature is 35 ℃; time 6 s;

(4) putting the coated film into a cold air tunnel for drying treatment: the temperature is 8 ℃, and the time is 1 min;

(5) and controlling the time from the harvest of the frozen drink to the packaging and warehousing for 15 min.

Example 3

The embodiment provides a sugar-free pure fat chocolate, which comprises the following formula and a preparation method:

the formula comprises 350kg of polydextrose powder; 239.93kg of isomaltose hypgather; 60kg of erythritol; 340kg of cocoa butter; 1.5kg of citric acid; 2.5kg of aspartame; 0.07kg of neotame; 1kg of edible salt; 5kg of phospholipid.

The preparation method comprises the following steps: (1) raw material treatment: weighing the raw materials according to a formula, grinding erythritol, citric acid and edible salt into powder, and uniformly mixing the powder with polydextrose powder, isomaltose hypgather, aspartame and neotame to prepare a mixed material 1;

(2) mixing: heating cocoa butter to 70 ℃, preserving heat for 5h (completely melting), then adding phospholipid, uniformly mixing, and cooling to 37 ℃ to prepare a mixed material 2;

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

(4) fine grinding: and (3) introducing the mixed material 3 into a refiner for refining for 3 hours, wherein the fineness is 30 mu m, and obtaining the sugar-free pure fat chocolate.

The embodiment provides a frozen beverage, which comprises a frozen beverage blank and a sugar-free pure fat chocolate coating coated on the surface of the frozen beverage blank.

The embodiment also provides a preparation method of the sugar-free pure fat chocolate coating or the frozen beverage, which comprises the following steps:

(1) degassing treatment: cooling the sugar-free pure fat chocolate to 37 ℃, placing the sugar-free pure fat chocolate into degassing equipment shown in figure 1 for degassing treatment to obtain the sugar-free pure fat chocolate, wherein the parameters in the vacuum degassing process are controlled as follows:

a vacuum degree is 0.04 mpa;

b, stirring: stirring for 1 time every 2 hours, 60min each time, 30 r/min;

c, temperature control: raising the temperature from 35 ℃ to 55 ℃ within 30min before stirring; then the temperature is reduced to 35 ℃ from 55 ℃ within 30 min; the temperature was 35 ℃ without stirring.

d degassing time 6 h.

(2) The frozen beverage blank is prepared by the following raw material formula and preparation method:

the formula has the total mass of 1000kg, and comprises 100kg of white granulated sugar, 70kg of maltose syrup, 100kg of skimmed milk powder, 80kg of cream, 50kg of corn oil, 3.8kg of stable emulsifier (1.0 kg of locust bean gum, 0.8kg of xanthan gum and 2.0kg of monoglyceride and diglyceride fatty acid ester), 0.5kg of food essence, and the balance of water.

The preparation method comprises weighing raw materials according to the formula, mixing uniformly, homogenizing, sterilizing, cooling, aging to obtain frozen beverage liquid, and performing congelation, stepped freezing and liquid nitrogen treatment on the frozen beverage liquid; wherein, homogenizing: the homogenization temperature is 600 ℃, the homogenization pressure is 200bar, the primary pressure is 80% (160bar) and the secondary pressure is 20% (40 bar). And (3) sterilization: a pasteurization process is used, the temperature is 100 ℃, and the temperature is kept for 45 s. Cooling to 2 deg.C, aging at 0 deg.C, and aging for 12 hr. The outlet temperature is controlled to be 6 ℃ below zero in the freezing process, and the expansion rate is 80 percent. Quickly freezing frozen beverage at-36 deg.C for 30min, and quickly freezing at-25 deg.C for 10 min. And (4) immersing the quick-frozen product in liquid nitrogen, and taking out after 15 s.

(3) Coating sugar-free pure fat chocolate: coating the sugar-free pure fat chocolate prepared by the embodiment on the surface of the frozen beverage, wherein the coating temperature is 33 ℃; the time is 4 s;

(4) putting the coated film into a cold air tunnel for drying treatment: the temperature is 12 ℃, and the time is 3 min;

(5) and controlling the time from the harvest of the frozen drink to the packaging and warehousing for 15 min.

Example 4

The embodiment provides a sugar-free pure fat chocolate, which comprises the following formula and a preparation method:

the formula comprises 300kg of polydextrose powder; 247.95kg of isomaltooligosaccharides; 40kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; 1kg of aspartame; 0.05kg of neotame; 2kg of edible salt; 8kg of phospholipid.

The preparation method comprises the following steps: (1) raw material treatment: weighing the raw materials according to a formula, grinding erythritol, citric acid and edible salt into powder, and uniformly mixing the powder with polydextrose powder, isomaltose hypgather, aspartame and neotame to prepare a mixed material 1;

(2) mixing: heating cocoa butter to 70 ℃, preserving heat for 5h (completely melting), then adding phospholipid, uniformly mixing, and cooling to 37 ℃ to prepare a mixed material 2;

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

(4) fine grinding: introducing the mixed material 3 into a refiner for fine grinding for 3 hours to prepare sugar-free pure fat chocolate; the fineness was 30 μm.

The embodiment provides a frozen beverage, which comprises a frozen beverage blank and a sugar-free pure fat chocolate coating coated on the surface of the frozen beverage blank. A sugarless full fat chocolate coating was prepared using the sugarless full fat chocolate of this example.

The embodiment also provides a preparation method of the sugar-free pure fat chocolate coating or the frozen beverage, which comprises the following steps:

(1) the frozen beverage blank is prepared by the following raw material formula and preparation method:

the formula comprises, by total mass, 1000kg of white granulated sugar 130kg, maltose syrup 50kg, skimmed milk powder 80kg, butter 50kg, corn oil 50kg, stable emulsifier 3.0kg (carrageenan 0.2kg, locust bean gum 0.8kg, xanthan gum 0.5kg, and mono-diglycerol fatty acid ester 1.5kg), food essence 1.2kg, and the balance of water.

The preparation method comprises weighing raw materials according to the formula, mixing uniformly, homogenizing, sterilizing, cooling, aging to obtain frozen beverage liquid, and performing freezing, constant temperature freezing and liquid nitrogen treatment on the frozen beverage liquid; wherein, homogenizing: the homogenization temperature was 70 ℃, the homogenization pressure was 140bar, the primary pressure was 80% (120bar) and the secondary pressure was 20% (30 bar). And (3) sterilization: a pasteurization process is used, the temperature is 100 ℃, and the temperature is kept for 45 s. Cooling to 2 deg.C, aging at 0 deg.C, and aging for 12 hr. Controlling the outlet temperature to be 8 ℃ below zero and the expansion rate to be 20 percent in the freezing process; temperature control of thermostatic freezing: quick freezing at-37 deg.C for 40 min.

(2) Coating and hanging: coating the sugar-free pure fat chocolate prepared by the embodiment on the surface of the frozen beverage, wherein the coating temperature is 35 ℃; time 6 s;

(3) packaging: the time from the coating of the frozen drink to the packaging and warehousing is 25 min.

Example 5

The embodiment provides a frozen beverage, which comprises a frozen beverage blank and a sugar-free pure fat chocolate coating coated on the surface of the frozen beverage blank. A sugarless full fat chocolate coating was prepared using the sugarless full fat chocolate of example 4.

This example also provides a method of preparing a sugar-free real fat chocolate coating or frozen drink, substantially in accordance with the ingredients and preparation method of example 4, except that the sugar-free real fat chocolate of this example, prior to enrobing, further comprises a vacuum degassing treatment, specifically: cooling the refined sugar-free pure fat chocolate to 37 ℃, and then placing the refined sugar-free pure fat chocolate into degassing equipment shown in figure 1 for degassing treatment; the parameters in the degassing process were controlled as follows:

a, vacuum degree is 0.03 mpa;

b, stirring: stirring for 1 time every 1.5 hours, 45min each time, 40 r/min;

c, temperature control: degassing at constant temperature of 37 ℃;

d degassing time 5 h.

Example 6

The embodiment provides a frozen beverage, which comprises a frozen beverage blank and a sugar-free pure fat chocolate coating coated on the surface of the frozen beverage blank. A sugarless full fat chocolate coating was prepared using the sugarless full fat chocolate of example 4.

This example also provides a method of preparing a sugar-free real fat chocolate coating or frozen drink, substantially in accordance with the ingredients and preparation method of example 4, except that the sugar-free real fat chocolate of this example, prior to enrobing, further comprises a vacuum degassing treatment, specifically: cooling the refined sugar-free pure fat chocolate to 37 ℃, and then placing the refined sugar-free pure fat chocolate into degassing equipment shown in figure 1 for degassing treatment; the parameters in the degassing process were controlled as follows:

a vacuum degree: 0.03 mpa;

b, stirring: stirring for 1 time every 1.5 hours, 45min each time, 40 r/min;

c, temperature control: raising the temperature from 37 ℃ to 55 ℃ within 22.5min before stirring; then the temperature is reduced to 37 ℃ from 55 ℃ within 22.5 min; the temperature was 37 ℃ without stirring.

d degassing time 5 h.

Example 7

The embodiment provides a frozen beverage, which comprises a frozen beverage blank and a sugar-free pure fat chocolate coating coated on the surface of the frozen beverage blank. A sugarless full fat chocolate coating was prepared using the sugarless full fat chocolate of example 4.

The embodiment also provides a preparation method of the sugar-free pure fat chocolate coating or the frozen beverage, which is basically prepared according to the raw materials and the preparation method of the embodiment 4, and is only characterized in that step-type freezing is adopted in the step (1) of the embodiment to replace constant-temperature freezing of the embodiment 4, and in the step-type freezing process, the frozen beverage after freezing is quickly frozen at-35 ℃ for 30min and then at-25 ℃ for 10 min; the remaining process parameters were the same as in example 4.

Example 9

The embodiment provides a frozen beverage, which comprises a frozen beverage blank and a sugar-free pure fat chocolate coating coated on the surface of the frozen beverage blank. A sugarless full fat chocolate coating was prepared using the sugarless full fat chocolate of example 4.

This example also provides a method for preparing a sugar-free pure fat chocolate coating or a frozen beverage, which is substantially prepared according to the raw materials and the preparation method of example 4, except that the step of treating the surface of the frozen beverage with liquid nitrogen after constant temperature freezing is further included in the step (1) of preparing the frozen beverage blank in this example, specifically: immersing the frozen drink slices into liquid nitrogen for 15 s; the remaining process parameters were the same as in example 4.

Example 10

The embodiment provides a frozen beverage, which comprises a frozen beverage blank and a sugar-free pure fat chocolate coating coated on the surface of the frozen beverage blank. A sugarless full fat chocolate coating was prepared using the sugarless full fat chocolate of example 4.

This example also provides a method for preparing a sugar-free pure fat chocolate coating or frozen drink, substantially according to the raw materials and the preparation method of example 4, except that the step (2) of this example further includes placing the coated frozen drink into a cold air tunnel for drying: the temperature is 10 ℃, and the time is 2 min; the remaining process parameters were the same as in example 4.

Example 11

The embodiment provides a frozen beverage, which comprises a frozen beverage blank and a sugar-free pure fat chocolate coating coated on the surface of the frozen beverage blank. A sugarless full fat chocolate coating was prepared using the sugarless full fat chocolate of example 4.

The embodiment also provides a preparation method of the sugar-free pure fat chocolate coating or the frozen beverage, which is basically prepared according to the raw materials and the preparation method in the embodiment 4, and only differs from the step (4) of the embodiment in the time from the harvest of the dried frozen beverage to the packaging and warehousing, wherein the time is 13 min; the remaining process parameters were the same as in example 4.

Comparative example 1

The comparative example provides a sugar-free pure fat chocolate, the formulation of which comprises 500kg of polydextrose powder; 70kg of isomaltose hypgather; 34.75kg of erythritol; 390kg of cocoa butter; 0.5kg of citric acid; 3kg of aspartame; 0.05kg of neotame; 0.2kg of edible salt; phospholipid 1.5 kg. The preparation method is the same as in example 4.

The comparative example also provides a sugar-free pure fat chocolate coating, which comprises a frozen beverage body and the sugar-free pure fat chocolate coating coated on the surface of the frozen beverage body. Wherein the formulation and preparation method of the frozen beverage body are the same as those of the example 4, and the preparation method of the sugar-free pure fat chocolate coating is basically the same as that of the example 4; the only difference is that the sugar-free pure fat chocolate coating frozen beverage prepared by the comparative example is adopted in the step (2).

Comparative example 2

This comparative example provides a method of making a sugar-free real fat chocolate coating or frozen drink, differing from example 4 only in the formulation of the sugar-free real fat chocolate and the remaining raw material composition and process conditions being the same as in example 4. The formula of the sugar-free pure fat chocolate of the comparative example is as follows: 300kg of maltodextrin; 247.95kg of isomaltooligosaccharides; 40kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; 1kg of aspartame; 0.05kg of neotame; 2kg of edible salt; 8kg of phospholipid.

Comparative example 3

This comparative example provides a method of making a sugar-free real fat chocolate coating or frozen drink, differing from example 4 only in the formulation of the sugar-free real fat chocolate and the remaining raw material composition and process conditions being the same as in example 4. The formula of the sugar-free pure fat chocolate of the comparative example is as follows: 300kg of polydextrose powder; 247.95kg of fructo-oligosaccharides; 40kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; 1kg of aspartame; 0.05kg of neotame; 2kg of edible salt; 8kg of phospholipid.

Comparative example 4

This comparative example provides a method of making a sugar-free real fat chocolate coating or frozen drink, differing from example 4 only in the formulation of the sugar-free real fat chocolate and the remaining raw material composition and process conditions being the same as in example 4. The formula of the sugar-free pure fat chocolate of the comparative example is as follows: 300kg of polydextrose powder; 248.95kg of isomaltose hypgather; 40kg of erythritol; 400kg of cocoa butter; 1kg of aspartame; 0.05kg of neotame; 2kg of edible salt; 8kg of phospholipid.

Comparative example 5

This comparative example provides a method of making a sugar-free real fat chocolate coating or frozen drink, differing from example 4 only in the formulation of the sugar-free real fat chocolate and the remaining raw material composition and process conditions being the same as in example 4. The formula of the sugar-free pure fat chocolate of the comparative example is as follows: 300kg of polydextrose powder; 247.65kg of isomaltooligosaccharide; 40kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; 1.35kg of aspartame; 2kg of edible salt; 8kg of phospholipid.

Comparative example 6

This comparative example provides a method of making a sugar-free real fat chocolate coating or frozen drink, differing from example 4 only in the formulation of the sugar-free real fat chocolate and the remaining raw material composition and process conditions being the same as in example 4. The formula of the sugar-free pure fat chocolate of the comparative example is as follows: 300kg of polydextrose powder; 247.95kg of isomaltooligosaccharides; 40.5kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; 0.55kg of neotame; 2kg of edible salt; 8kg of phospholipid.

Comparative example 7

This comparative example provides a method of making a sugar-free real fat chocolate coating or frozen drink, differing from example 4 only in the formulation of the sugar-free real fat chocolate and the remaining raw material composition and process conditions being the same as in example 4. The formula of the sugar-free pure fat chocolate of the comparative example is as follows: 300kg of polydextrose powder; 249.95kg of isomaltose hypgather; 40kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; 1kg of aspartame; 0.05kg of neotame; 8kg of phospholipid.

Experimental example 1

The sugar-free real fat chocolate prepared in each of the examples and comparative examples, as well as the sugar-free real fat chocolate coating and frozen drink, were subjected to sensory evaluation, and the corresponding scoring criteria are shown in table 1 below:

TABLE 1 Scoring standards

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: score results for 30 people were taken and then averaged to retain 1 decimal), test results are given in the following table:

TABLE 2 test results table

As can be seen from the above table, the sugar-free pure fat chocolates prepared in examples 1-11 of the present invention have better sweetness and smoothness than those of comparative examples 1-7; the prepared sugar-free pure fat chocolate coating has better surface smoothness, chocolate glossiness, cracking condition and frozen chocolate taste; the prepared frozen beverage has better overall preference. The experiment proves that the sugar-free 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.