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A kind of matcha chocolate composition, coating and preparation method thereof

A composition and chocolate technology, applied in food ingredients as coating agent, food science, cocoa, etc., can solve the problems of weak tea aroma and affecting consumers' sensory experience, achieve pure flavor, improve taste and anti-oxidation effect, pure taste effect

Active Publication Date: 2022-07-19
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, the production process of the matcha chocolate coating needs to be ground for several hours by a ball mill. During the grinding process, the materials and balls in the mixing tank generate a large amount of heat energy, and a large amount of air is mixed in at the same time, resulting in more chlorophyll and tea in the matcha. Phenol, etc. are rapidly oxidized, and the product finally turns yellow-green, and the tea aroma is weak, which affects the sensory experience of consumers

Method used

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  • A kind of matcha chocolate composition, coating and preparation method thereof
  • A kind of matcha chocolate composition, coating and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The present embodiment provides a matcha chocolate coating, which includes the following components:

[0050] Sugar 280kg, palm oil 240kg, coconut oil 220kg, skimmed milk powder 250kg, matcha powder 4.85kg, lecithin 3kg, polyglycerol ricinoleate 2kg, tea polyphenol 0.05kg, vitamin C 0.1kg.

[0051] Its preparation method is:

[0052] ①Crush the white granulated sugar with a pulverizer into powdered sugar with a fineness of 80 mesh, mix the powdered sugar, palm oil, coconut oil, and skimmed milk powder evenly, and add it to the ball mill;

[0053] ③ Put the above mixture in a ball mill, keep the temperature at 40°C, and grind for 2h;

[0054] ④ Pass cold water into the interlayer to cool down to 25℃ and keep it;

[0055] ⑤Add vitamin C, tea polyphenols, lecithin and polyglycerol ricinoleate in turn, and grind with nitrogen gas for 10min;

[0056] ⑥Add 800 mesh matcha powder, mix and grind for 20 minutes, then serve;

[0057] ⑦ Adjust the temperature of the chocolate ...

Embodiment 2

[0059] The present embodiment provides a matcha chocolate coating, which includes the following components:

[0060] Sugar 280kg, palm oil 240kg, coconut oil 220kg, skimmed milk powder 250kg, matcha powder 4.2kg, lecithin 3kg, polyglycerol ricinoleate 2kg, tea polyphenol 0.4kg, vitamin C 0.4kg.

[0061] Its preparation method is:

[0062] ①Crush the white granulated sugar with a pulverizer into powdered sugar with a fineness of 80 mesh, mix the powdered sugar, palm oil, coconut oil, and skimmed milk powder evenly, and add it to the ball mill;

[0063] ③ Put the above mixture in a ball mill at a temperature of 55°C for a grinding time of 6h;

[0064] ④ Pass cold water into the interlayer to cool down to 30℃ and keep it;

[0065] ⑤Add vitamin C, tea polyphenols, lecithin and polyglycerol ricinoleate in sequence, and grind with nitrogen gas for 20min at the same time;

[0066] ⑥Add 800 mesh matcha powder, mix and grind for 20 minutes, then serve;

[0067] ⑦ Adjust the temperatu...

Embodiment 3

[0069] The present embodiment provides a matcha chocolate coating, which includes the following components:

[0070] Sugar 280kg, palm oil 240kg, coconut oil 220kg, skimmed milk powder 250kg, matcha powder 4.55kg, lecithin 3kg, polyglycerol ricinoleate 2kg, tea polyphenol 0.15kg, vitamin C 0.3kg.

[0071] Its preparation method is:

[0072] ①Crush the white granulated sugar with a pulverizer into powdered sugar with a fineness of 80 mesh, mix the powdered sugar, palm oil, coconut oil, and skimmed milk powder evenly, and add it to the ball mill;

[0073] ③ Put the above mixture in a ball mill, keep the temperature at 50°C, and grind for 4h;

[0074] ④ Pass cold water into the interlayer to cool down to 28℃ and keep it;

[0075] ⑤Add vitamin C, tea polyphenols, lecithin and polyglycerol ricinoleate in sequence, and grind with nitrogen gas for 12 minutes at the same time;

[0076] ⑥Add 800 mesh matcha powder, mix and grind for 20 minutes, then serve;

[0077] ⑦ Adjust the tem...

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Abstract

The invention belongs to the technical field of dairy food and its preparation, and particularly relates to a matcha chocolate composition, a coating and a preparation method thereof. The matcha chocolate coating includes sweeteners, palm oil, coconut oil, milk powder, phospholipids, matcha powder, polyglycerol ricinoleate, tea polyphenols and vitamin C, etc., which are prepared by adding an appropriate proportion of matcha powder, tea The polyphenols and vitamin C can effectively protect the chlorophyll and tea polyphenols in the matcha powder, so that the final composition is green or dark green, with a strong tea flavor, and enhances the visual and taste experience of consumers.

Description

technical field [0001] The invention belongs to the technical field of dairy food and its preparation, and in particular relates to a matcha chocolate composition, a coating and a preparation method thereof. Background technique [0002] In recent years, with the development of the frozen beverage industry, coated frozen beverages, especially ice cream and ice cream, have occupied an important share in the cold beverage market. The coating of frozen beverages refers to a layer of shell obtained by coating the outside of the formed frozen beverage core with materials different from frozen beverages. At present, the most common frozen beverage coating in the cold beverage market is a fat-containing coating. It is called chocolate crust or chocolate coating, which is mainly composed of sugar (sucrose), fat (containing cocoa butter and / or cocoa butter substitute), milk solids and emulsifiers. When people eat chocolate crisp ice cream, the first thing they eat is the chocolate c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/48A23G1/32A23G1/36A23G1/30A23G1/00
CPCA23G1/0003A23G1/305A23G1/32A23G1/36A23G1/48A23V2002/00A23V2200/22A23V2250/18A23V2250/708A23V2250/1842A23V2250/2132A23V2250/214A23V2250/124
Inventor 崔利敏芦志新王凤张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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