Coffee-flavored thin-layer coating chocolate composition and preparation method thereof

Abstract

The present invention belongs to the technical field of food processing and particularly relates to a coffee-flavored thin-layer coating chocolate composition and a preparation method thereof. Based on total mass of the coffee-flavored thin-layer coating chocolate composition, the coffee-flavored thin-layer coating chocolate composition comprises the following components in mass percentages: 32-35% of a sweetener, 3.0-3.4% of milk powder, 46-50% of edible fat, 12-15% of cocoa powder, 0.1-0.13% of coffee and 0.5-1.0% of an emulsifier. By adding coffee, cooperated effects of the coffee with eachcomponent, especially a synergistic effect of the coffee and cocoa powder, can promote release of chocolate flavor, enables the chocolate flavor to be mellow, and avoids a defect of insufficient chocolate flavor due to reduced coating amount. In addition, properties of the prepared chocolate composition are no different from those of the conventional chocolate composition in the prior art, and problems of cracking, material discharging and wax feeling do not occur after coating. The provided chocolate composition can be applied to coating of frozen drink, water ice, ice cream, bread, biscuits, etc., and has a wide application range.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a coffee-flavored thin-layer coated chocolate composition and a preparation method thereof. Background technique

[0002] In recent years, with the development of the frozen drink industry, coated frozen drinks, especially ice cream and ice cream, have occupied an important share in the cold drink market. The coating of the frozen drink refers to a layer of shell obtained by hanging on the outside of the formed frozen drink core with a different coating from the frozen drink.

[0003] The most common frozen drink coating in the cold drink market is a fat-containing coating, commonly known as chocolate crisp or chocolate coating, which is mainly composed of granulated sugar (sucrose), fat (containing cocoa butter and / or cocoa butter substitute), milk Composed of solids and emulsifiers. Chocolate coating enhances the shape retention and melting resistance of f...

Examples

Embodiment 1

[0041] This embodiment provides a coffee-flavored thin-layer coating chocolate composition, and its product formula consists of: 33kg of white granulated sugar, 3.2kg of whole milk powder, 35.6kg of coconut oil, 14.1kg of palm oil, and 13.3kg of natural low-fat cocoa powder , Blue Mountain granule coffee 0.11kg, lecithin 0.4kg, polyglycerol ricinoleate 0.27kg.

[0042] The preparation method of the coffee-flavored thin-layer coated chocolate composition is as follows:

[0043] (1) Grinding and shearing the white granulated sugar into a powder form with a particle diameter of 50-60 microns; crushing and shearing the granulated coffee into a powder form with a particle diameter of 30-40 microns;

[0044] (2) Solid fat melts at 48°C.

[0045] (3) Add natural low-fat cocoa powder, powdered sugar, and milk powder successively to the melted fat to obtain a mixture;

[0046] (4) Lecithin (30% of the input amount) and all polyglycerol castoryl esters are joined in the above-mentioned ...

Embodiment 2

[0050] The present embodiment provides a kind of coffee-flavored thin-layer coating chocolate composition, and its product formula consists of: 35kg of white granulated sugar, 3.0kg of whole milk powder, 34.3kg of coconut oil, 12kg of palm oil, 15kg of natural low-fat cocoa powder, blue Mountain granule coffee 0.13kg, lecithin 0.3kg, polyglycerol ricinoleate 0.4kg.

[0051] The preparation method of the coffee-flavored thin-layer coated chocolate composition is as follows:

[0052] (1) Grinding and shearing the white granulated sugar into a powder form with a particle diameter of 50-60 microns; crushing and shearing the granulated coffee into a powder form with a particle diameter of 30-40 microns;

[0053] (2) Solid fat melts at 40°C.

[0054] (3) Add natural low-fat cocoa powder, powdered sugar and milk powder successively to the melted fat;

[0055] (4) Lecithin (30% of the input amount) and all polyglycerol castoryl esters are added to the above-mentioned mixed material,...

Embodiment 3

[0060] The present embodiment provides a kind of coffee-flavored thin-layer coating chocolate composition, and its product formula consists of: white granulated sugar 3kg, whole milk powder 3.4kg, coconut oil 34kg, palm oil 16kg, natural low-fat cocoa powder 12kg, coffee 0.1kg kg, lecithin 0.6kg, polyglycerol ricinoleate 0.2kg.

[0061] The preparation method of the coffee-flavored thin-layer coated chocolate composition is as follows:

[0062] (1) Grinding and shearing the white granulated sugar into a powder form with a particle diameter of 50-60 microns; crushing and shearing the granulated coffee into a powder form with a particle diameter of 30-40 microns;

[0063] (2) Solid fat melts at 50°C.

[0064] (3) Add natural low-fat cocoa powder, powdered sugar and milk powder successively to the melted fat;

[0065] (4) Lecithin (30% of the input amount) and all polyglycerol castoryl esters are joined in the above-mentioned mixed material, after half an hour, the material is ...

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a coffee-flavored thin-layer coated chocolate composition and a preparation method thereof. Background technique

[0002] In recent years, with the development of the frozen drink industry, coated frozen drinks, especially ice cream and ice cream, have occupied an important share in the cold drink market. The coating of the frozen drink refers to a layer of shell obtained by hanging on the outside of the formed frozen drink core with a different coating from the frozen drink.

[0003] The most common frozen drink coating in the cold drink market is a fat-containing coating, commonly known as chocolate crisp or chocolate coating, which is mainly composed of granulated sugar (sucrose), fat (containing cocoa butter and / or cocoa butter substitute), milk Composed of solids and emulsifiers. Chocolate coating enhances the shape retention and melting resistance of f...

Examples

Embodiment 1

[0041] This embodiment provides a coffee-flavored thin-layer coating chocolate composition, and its product formula consists of: 33kg of white granulated sugar, 3.2kg of whole milk powder, 35.6kg of coconut oil, 14.1kg of palm oil, and 13.3kg of natural low-fat cocoa powder , Blue Mountain granule coffee 0.11kg, lecithin 0.4kg, polyglycerol ricinoleate 0.27kg.

[0042] The preparation method of the coffee-flavored thin-layer coated chocolate composition is as follows:

[0043] (1) Grinding and shearing the white granulated sugar into a powder form with a particle diameter of 50-60 microns; crushing and shearing the granulated coffee into a powder form with a particle diameter of 30-40 microns;

[0044] (2) Solid fat melts at 48°C.

[0045] (3) Add natural low-fat cocoa powder, powdered sugar, and milk powder successively to the melted fat to obtain a mixture;

[0046] (4) Lecithin (30% of the input amount) and all polyglycerol castoryl esters are joined in the above-mentioned ...

Embodiment 2

[0050] The present embodiment provides a kind of coffee-flavored thin-layer coating chocolate composition, and its product formula consists of: 35kg of white granulated sugar, 3.0kg of whole milk powder, 34.3kg of coconut oil, 12kg of palm oil, 15kg of natural low-fat cocoa powder, blue Mountain granule coffee 0.13kg, lecithin 0.3kg, polyglycerol ricinoleate 0.4kg.

[0051] The preparation method of the coffee-flavored thin-layer coated chocolate composition is as follows:

[0052] (1) Grinding and shearing the white granulated sugar into a powder form with a particle diameter of 50-60 microns; crushing and shearing the granulated coffee into a powder form with a particle diameter of 30-40 microns;

[0053] (2) Solid fat melts at 40°C.

[0054] (3) Add natural low-fat cocoa powder, powdered sugar and milk powder successively to the melted fat;

[0055] (4) Lecithin (30% of the input amount) and all polyglycerol castoryl esters are added to the above-mentioned mixed material,...

Embodiment 3

[0060] The present embodiment provides a kind of coffee-flavored thin-layer coating chocolate composition, and its product formula consists of: white granulated sugar 3kg, whole milk powder 3.4kg, coconut oil 34kg, palm oil 16kg, natural low-fat cocoa powder 12kg, coffee 0.1kg kg, lecithin 0.6kg, polyglycerol ricinoleate 0.2kg.

[0061] The preparation method of the coffee-flavored thin-layer coated chocolate composition is as follows:

[0062] (1) Grinding and shearing the white granulated sugar into a powder form with a particle diameter of 50-60 microns; crushing and shearing the granulated coffee into a powder form with a particle diameter of 30-40 microns;

[0063] (2) Solid fat melts at 50°C.

[0064] (3) Add natural low-fat cocoa powder, powdered sugar and milk powder successively to the melted fat;

[0065] (4) Lecithin (30% of the input amount) and all polyglycerol castoryl esters are joined in the above-mentioned mixed material, after half an hour, the material is ...

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