Low-sugar chocolate, low-sugar chocolate crispy ice cream and preparation method of low-sugar chocolate crispy ice cream

Abstract

The invention discloses low-sugar chocolate, low-sugar chocolate crispy ice cream and a preparation method thereof, and relates to the technical field of food. Total cocoa solids, sugar alcohol raw materials, trehalose, an emulsifier and stevioside are used as main raw materials, white granulated sugar is replaced by the sugar alcohol raw materials, and trehalose and stevioside are matched, so that the chocolate meets the low-sugar requirement by adjusting the dosage of each component, the aftertaste of cocoa can be well balanced, and the taste of the chocolate is improved. Meanwhile, the two technical problems of low sugar and taste are solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food technology, in particular to a low-sugar chocolate, a low-sugar chocolate crust ice cream and a preparation method thereof. BACKGROUND

[0002] With the improvement of consumers' health awareness, the application of sugar reduction and fat reduction concepts in the food industry is becoming more and more popular. There are many low-sugar beverages, 0-sugar beverages and ice creams on the market, but most of them are the application of the concept of "low sugar". According to the requirements of low sugar in the national standard GB 28050 "General Principles for Nutrition Labeling of Prepackaged Foods", the low sugar in the product should be ≤5g / 100g. Most of the actual low-sugar products do not meet the standard requirements, and more of them reflect the concept of 0-sugar. It is more difficult to achieve low sugar for chocolate crust products.

[0003] The raw materials of chocolate are generally milk powder, cocoa liquor, cocoa butter, cocoa powder, white granulated sugar, etc. White granulated sugar is the most important raw material in chocolate, which can not only supplement solids but also achieve the overall sweetness balance of chocolate. The chocolate on the market generally reduces sugar or does not add sucrose. Due to the particularity of chocolate equipment and process, there is no water operation on the production line, so the equipment is not cleaned when the product categories of milk chocolate and dark chocolate are changed. Due to the co-linear production, sucrose and lactose may be detected in chocolate without adding sucrose. Therefore, through single-line production, most of the products on the market claim to add 0 sucrose. In order to achieve the overall sweetness of chocolate, non-sucrose sugar raw materials are added, which does not pose a challenge to the taste. In the cold drink industry, chocolate is used as a coating product, and the viscosity and taste factors brought by sugar substitutes need to be considered. More and more consumers are pursuing healthy properties, so it is necessary to develop low-sugar chocolate for cold drink coating. The bitter raw materials of chocolate are cocoa powder and cocoa liquor, which become particularly obvious in low-sugar chocolate due to the lack of sweetness of sugar substitutes compared with sucrose.

[0004] Therefore, it is urgent to develop a low-sugar chocolate that meets the low-sugar requirements and can balance the after-bitterness.

[0005] In view of this, the present application is proposed. SUMMARY

[0006] The purpose of the present application is to provide a low-sugar chocolate, a low-sugar chocolate crust ice cream and a preparation method thereof, which aims to prepare a low-sugar chocolate that meets the low-sugar requirements and can balance the after-bitterness without adding sucrose.

[0007] The present application is realized as follows:

[0008] In a first aspect, the present application provides a low-sugar chocolate, comprising, by mass percentage: 50-65% of total cocoa solids, 32-42% of sugar alcohol raw material, 1-5% of trehalose, 0.1-1.0% of emulsifier, and 0.01-0.02% of steviol glycoside.

[0009] In an optional embodiment, the low-sugar chocolate comprises, by mass percentage: 55-62% of total cocoa solids, 32-35% of sugar alcohol raw material, 1-3% of trehalose, 0.3-0.7% of emulsifier, and 0.012-0.015% of steviol glycoside.

[0010] In an optional embodiment, the total cocoa solids comprise non-fat cocoa solids and fat cocoa solids, the mass percentage of the non-fat cocoa solids in the low-sugar chocolate being 14-20%.

[0011] Preferably, the theoretical sweetness of the chocolate formula is 2-2.5 times the content of the non-fat cocoa solids; more preferably, the total cocoa solids comprise cocoa liquor, cocoa butter, and cocoa powder, the mass percentage of the cocoa liquor being 5-10%, the mass percentage of the cocoa butter being 30-42%, and the mass percentage of the cocoa powder being 9-17% in the low-sugar chocolate.

[0012] Preferably, the sugar alcohol raw material is selected from at least one of maltitol, erythritol, and xylitol; preferably, the sugar alcohol raw material is maltitol.

[0013] Preferably, the emulsifier comprises phospholipid and polyglycerol ricinoleate, the mass percentage of the polyglycerol ricinoleate being 0.1-0.2%.

[0014] In an optional embodiment, the low-sugar chocolate further comprises 1-5% of milk powder.

[0015] In an optional embodiment, the low-sugar chocolate further comprises 1-3% of powdered additives.

[0016] Preferably, the powdered additives are selected from at least one of oat powder, nut powder, and coffee powder.

[0017] In a second aspect, the present application provides a preparation method of the low-sugar chocolate according to any one of the preceding embodiments, comprising: preparing according to the formula of the low-sugar chocolate.

[0018] In an optional embodiment, the preparation method comprises: mixing and concentrating the powdered raw materials and part of the fat raw materials to obtain concentrated low-sugar chocolate powder, mixing and refining the concentrated low-sugar chocolate powder with the remaining fat raw materials to obtain tempered low-sugar chocolate, and then pouring the tempered low-sugar chocolate into a mold; wherein the mass percentage of fat in the low-sugar chocolate powder is 25-27%.

[0019] In a third aspect, the present application provides a low-sugar chocolate-coated ice cream, comprising ice cream and low-sugar chocolate coating attached to the ice cream, the low-sugar chocolate coating satisfying the composition of the low-sugar chocolate in any one of the preceding embodiments.

[0020] In an optional embodiment, the ice cream comprises, by mass percentage, 13-18% sugar alcohol raw material, 1-5% milk powder, 14-36% cream, 1-3% protein raw material, 2-5% solid filling raw material, 0.4-0.6% emulsifying thickener, 0.01-0.03% sweetener, and the balance being water;

[0021] Preferably, the sugar alcohol raw material is selected from at least one of maltitol, erythritol and xylitol;

[0022] Preferably, the milk powder is selected from at least one of whole milk powder and skim milk powder;

[0023] Preferably, the cream comprises 14-30% light cream and 0-6% anhydrous cream;

[0024] Preferably, the protein raw material is selected from at least one of milk protein concentrate, whey protein concentrate, whole milk powder and skim milk powder, and more preferably milk protein concentrate;

[0025] Preferably, the solid filling raw material is selected from at least one of polydextrose, maltodextrin and isomaltooligosaccharide;

[0026] Preferably, the thickener in the emulsifying thickener is selected from at least one of locust bean gum, tara gum, xanthan gum, carrageenan and guar gum; the emulsifier in the emulsifier is selected from mono- and di-glycerol fatty acid esters; and the mass ratio of the thickener to the emulsifier is (1-3):1;

[0027] Preferably, the sweetener is selected from at least one of stevioside and mogroside.

[0028] In a fourth aspect, the present application provides a preparation method of the low-sugar chocolate-coated ice cream in the preceding embodiments, which uses low-sugar chocolate to coat the ice cream to form a chocolate coating.

[0029] The present application has the following beneficial effects: sugar alcohol raw material is used to replace white granulated sugar, and trehalose and stevioside are used in combination, and through adjustment of the amounts of the components, the chocolate meets the low-sugar requirement, and the aftertaste of cocoa is well balanced, and the technical problems of low sugar and taste are solved. DETAILED DESCRIPTION

[0030] To make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are described clearly and completely below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer are used. Where the manufacturer of the reagents or instruments is not specified, all are conventional products that can be purchased commercially.

[0031] White sugar is added in large quantities to chocolate and is the lowest-cost filler, so it is the main ingredient in conventional chocolate. Currently, the white sugar content of conventional cold drinking chocolate on the market is approximately 30-35%, which is significantly below the national low-sugar requirement (total sugar content is less than or equal to 5%), making adjustment very difficult. Furthermore, the sweetness of common sugar substitutes is not as long as that of sucrose, so the bitterness of chocolate becomes particularly pronounced. The inventors optimized the low-sugar chocolate formula, ensuring that the resulting low-sugar chocolate not only meets the national low-sugar requirement but also balances the bitter aftertaste of cocoa.

[0032] The embodiment of the present invention provides a low-sugar chocolate, which comprises, by mass percentage, 50-65% of total cocoa solids, 32-42% of sugar alcohol raw materials, 1-5% of trehalose, 0.1-1.0% of emulsifier and 0.01-0.02% of steviol glycoside.

[0033] It should be noted that by replacing white sugar with sugar alcohol raw materials and combining trehalose and steviol glycosides, the amount of each component can be adjusted to make chocolate meet the low sugar requirement while also being able to balance the aftertaste of cocoa.

[0034] Specifically, the mass fraction of total cocoa solids can be 50%, 53%, 55%, 58%, 60%, 62%, 65%, etc., the mass fraction of sugar alcohol raw materials can be 32%, 33%, 35%, 38%, 40%, 42%, etc., the mass fraction of trehalose can be 1%, 2%, 3%, 4%, 5%, etc., the mass fraction of emulsifier can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, etc., and the mass fraction of steviol glycoside can be 0.010%, 0.012%, 0.014%, 0.015%, 0.017%, 0.020%, etc.

[0035] In a preferred embodiment, the composition comprises, by weight, 55-62% total cocoa solids, 32-35% sugar alcohols, 1-3% trehalose, 0.3-0.7% emulsifier, and 0.012-0.015% steviol glycosides. By optimizing the amounts of each component, the resulting low-sugar chocolate product achieves a better taste while still meeting the low-sugar requirement.

[0036] Further, the total cocoa solid includes non-fat cocoa solid and fat cocoa solid, and the mass percentage of the non-fat cocoa solid in the low-sugar chocolate is preferably 14-20%, such as 14%, 15%, 16%, 17%, 18%, 19%, 20%, etc. The theoretical sweetness of the chocolate formula is 2-2.5 times the content of the non-fat cocoa solid, and the sweetness of the whole chocolate is coordinated with the bitterness of the cocoa, and the theoretical sweetness is calculated according to the relative sweetness of each generation of sugar raw material.

[0037] Specifically, the cocoa solid includes cocoa butter, cocoa mass, and cocoa powder, and in the low-sugar chocolate, the mass fraction of the cocoa mass is 5%-10%, the mass fraction of the cocoa butter is 30-42%, and the mass fraction of the cocoa powder is 9%-17%. By further optimizing the composition of the cocoa solid and adjusting the amount of trehalose and stevioside, the after-bitterness of the cocoa can be better balanced. The bitterness of the chocolate is caused by the cocoa mass and the cocoa powder. The cocoa mass contains the natural cocoa fermentation acid, and the cocoa powder has different bitterness according to the degree of alkalization. The ratio of the cocoa mass and the cocoa powder in the low-sugar chocolate is also very important, and needs to be coordinated with the sweeteners in the formula. In the low-sugar chocolate, cocoa powder with a slightly lower degree of alkalization can be selected to remove the acid and other impurities in the natural cocoa. However, the bitterness of the alkalized cocoa powder is heavier, and the cocoa powder is controlled below 20%. The cocoa mass generally uses natural cocoa powder, and the amount of cocoa mass is controlled below 10%.

[0038] In the low-sugar chocolate, the sweetness of the sugar substitute is not as long as that of sucrose, so the bitterness of the chocolate becomes more obvious. Therefore, it is necessary to adjust the component ratio in the formula to finally meet the requirements of low-sugar, suitable for ice cream coating, and normal chocolate crisp taste.

[0039] Further, the sugar alcohol raw material is selected from at least one of maltitol, erythritol, and xylitol, and can be any one or several of the above, and is preferably maltitol.

[0040] It should be noted that when selecting sugar substitutes, the water content, relative sweetness, total sugar, and taste of the sugar substitutes should be considered. Generally, sugar alcohols, dietary fiber, lactose, oils, and artificial sweeteners are used as sugar substitutes. In low-sugar chocolate, maltitol and xylitol are commonly used to replace sucrose, and a small amount of trehalose and whole milk powder can be added. The sweetness of maltitol is about 0.9 times that of sucrose, and the sweetness of erythritol is about 0.6-0.7 times that of sucrose. The sweetness of xylitol is close to that of sucrose, and the sweetness of trehalose is about 0.45 times that of sucrose. Xylitol is more suitable in terms of sweetness, as it needs to balance the bitterness of cocoa substances in chocolate. However, adding too much xylitol in chocolate can affect the viscosity due to its crystalline water content. Erythritol has a low effective sweetness, and adding a large amount can cause a metallic aftertaste. Maltitol is preferred, followed by erythritol. Since there is a human tolerance limit for sugar alcohols, the amount added to chocolate should be controlled to be less than 42%. In addition, the sweetness of trehalose is very close to that of sucrose, which can enhance the overall sweetness of chocolate. However, due to the risk of detection, the amount added should be controlled to be less than 5%.

[0041] For chocolate used in cold drinks, the effect on viscosity should also be considered when considering sweetness. Considering the coating effect of cold drink chocolate, the content of maltitol + xylitol is 32-42%, and the advantage of xylitol is its high relative sweetness. However, the disadvantage is its high water content, which can increase the viscosity of chocolate, especially after long-term storage. The addition amount should be controlled to be less than 2%. Maltitol has a high relative sweetness, which can effectively solve the aftertaste of coating chocolate without adding sucrose.

[0042] The addition of trehalose and stevioside can help balance the aftertaste of cocoa. Although trehalose has a low relative sweetness, it is the sugar class that is closest to white sugar in terms of sweetness. Adding it to chocolate can provide a long-lasting sweet taste. Considering the risk of detection using acid hydrolysis, the amount added should be controlled. When used alone, the amount added should be less than 5%. For low-sugar chocolate crust, stevioside natural sweetener can be chosen to supplement the aftertaste. Maltitol + stevioside can be used together to achieve a sweetness close to white sugar, prolong the sweetness, and mask and balance the aftertaste of cocoa.

[0043] Furthermore, emulsifiers include phospholipids and polyglycerol ricinoleate (PGPR). The mass fraction of polyglycerol ricinoleate is 0.1-0.2% (such as 0.10%, 0.15%, 0.20%, etc.), and the mass fraction of phospholipids can be calculated based on the total amount of emulsifiers and PGPR.

[0044] In some embodiments, low-sugar chocolate also includes 1-5% milk powder, which can be whole milk powder, with a mass fraction of 1%, 2%, 3%, 4%, 5%, etc. Whole milk powder adds a frankincense flavor to balance the bitterness of chocolate. It also contains lactose, the addition of which should be kept below 5%. Milk powder (lactose) and trehalose contribute to the total sugar content of chocolate and also provide the sweetness of the chocolate crust. Therefore, both total sugar content and flavor must be considered when designing the recipe.

[0045] In some embodiments, the low-sugar chocolate further comprises 1-3% of a powdered additive to supplement the solids. The powdered additive is selected from at least one of oatmeal powder, nut powder, and coffee powder, and may be any one or more of the above, depending on the flavor of the chocolate.

[0046] It should be noted that the embodiments of the present invention use maltitol, xylitol, lactose, and trehalose instead of white sugar, and can use oat flour, coconut milk powder, cocoa powder, coffee powder, nut powder, etc. to supplement solids. Furthermore, cocoa butter and cocoa liquor are added, and concentrated phospholipids and PGPR are added in appropriate amounts according to the coating effect, and then ground into chocolate. While the total sugar content meets the standard, the low-sugar chocolate has a better flavor than dark chocolate and an appropriate sweetness, achieving a truly low-sugar product suitable for weight loss and diabetic patients as a sugar control product.

[0047] An embodiment of the present invention further provides a method for preparing low-sugar chocolate, comprising: preparing the low-sugar chocolate according to the recipe of the low-sugar chocolate, and optimizing the recipe so that the prepared low-sugar chocolate product meets the national low-sugar requirements while also having a good taste and no obvious aftertaste.

[0048] In some embodiments, the preparation method comprises: mixing and concentrating a powdered raw material and a portion of a fat raw material to obtain a low-sugar chocolate powder; mixing the low-sugar chocolate powder with the remaining fat raw material, refining and tempering the mixture, and then pouring and molding the mixture; wherein the fat content of the low-sugar chocolate powder is 25-27% by weight. Specifically, the powdered raw material and a minimum amount of fat raw material sufficient for roller fine grinding are pre-concentrated to prepare the low-sugar chocolate powder, which can be prepared according to conventional chocolate powder preparation processes with a fat content of 25-27%; and later, the fat raw material is added according to the amount of chocolate to be used for refining and tempering. This facilitates cleaning of the pouring line, avoids cross-contamination of the total sugar content of different types of chocolate, and dilutes the sugar content of chocolate introduced from a common production line, effectively controlling the total sugar content of the low-sugar chocolate.

[0049] It should be noted that the conventional chocolate production process is as follows: ingredients → mixing → coarse grinding → fine grinding → refining and tempering → pouring and molding. Since the chocolate product production line operates without water, the production line is not cleaned. Therefore, during co-production, it is easy for milk powder, white sugar, etc. to remain. For low-sugar chocolate products, it is very easy to cause the total sugar content to exceed the standard. For chocolate production lines, if water cleaning equipment is used, if the drying is not thorough, it will affect the quality of the chocolate and affect production efficiency. In order to achieve total sugar index control and meet the normal operating conditions of the chocolate production line, the embodiment of the present invention requires process optimization, and there is no cleaning process after the production equipment is started.

[0050] It should be noted that the low-sugar chocolate provided by the embodiments of the present invention can also be used for coating cold drinks, such as ice cream. This requires an appropriate temperature, fat content, yield point, and viscosity. The theoretical fat content of the chocolate coating is adjusted during coating. The fat content of the chocolate crust can be adjusted to 45%-54% based on the desired texture and coating characteristics of the outer coating chocolate.

[0051] An embodiment of the present invention provides a low-sugar chocolate crust ice cream, comprising ice cream and a low-sugar chocolate crust attached to the ice cream. The low-sugar chocolate crust meets the composition of the low-sugar chocolate in the above-mentioned embodiment. The low-sugar chocolate provided by the embodiment of the present invention is used to coat the ice cream to form the chocolate crust. The coating process can refer to the existing technology.

[0052] The composition of ice cream can refer to the existing ones and meet the following requirements by mass percentage: solid content 30-40%, milk fat content 8-12%, protein content 2.2-2.8%, total sugar ≤4%, and non-fat milk solids content ≥6.0.

[0053] Developing low-sugar, full-fat ice cream is challenging. While ensuring the non-fat milk solids, full milk fat, and protein levels meet standards, the challenge lies in controlling the overall flavor and total sugar content. The inventors have also optimized the ice cream recipe, which includes, by weight, 13-18% sugar alcohols, 1-5% milk powder, 14-36% cream, 1-3% protein, 2-5% solid fillers, 0.4-0.6% emulsifier and thickener, 0.01-0.03% sweetener, and the balance water. By optimizing the ice cream recipe, they achieve a natural sweetness and milky flavor without adding sucrose, enhancing the ice cream's taste.

[0054] Specifically, the mass fraction of sugar alcohol raw materials can be 13%, 14%, 15%, 16%, 17%, 18%, etc., the mass fraction of milk powder can be 1%, 2%, 3%, 4%, 5%, etc., the mass fraction of cream can be 14%, 15%, 18%, 20%, 23%, 25%, 28%, 30%, 32%, 34%, 36%, etc., the mass fraction of protein can be 1%, 2%, 3%, etc., the mass fraction of solid filling raw materials can be 2%, 3%, 4%, 5%, the mass fraction of emulsifier thickener can be 0.4%, 0.5%, 0.6%, etc., the mass fraction of sweetener can be 0.01%, 0.015%, 0.02%, 0.025%, 0.03%, etc., and the amount of water is calculated based on 100% minus the total amount of other ingredients.

[0055] In some embodiments, the sugar alcohol raw material is selected from at least one of maltitol, erythritol, and xylitol, and may be any one or more of the above. Sugar substitutes can include maltitol, erythritol, xylitol, etc. Maltitol has a higher sweetness than erythritol. The use of sugar substitutes in ice cream requires a balance between the product's sweetness and anti-melting effect, while also paying attention to the amount of total sugar introduced.

[0056] In some embodiments, the milk powder is selected from at least one of whole milk powder and skim milk powder, and may be any one or both of the above. When the non-fat milk solids meet the national standard of ≥6.0%, the lactose content of the non-fat milk solids raw material is guaranteed to be the lowest. Conventional raw materials for providing non-fat milk solids are whole milk powder, skim milk powder, and whey powder. The lactose content of whole milk powder is less than skim milk powder and less than whey powder. Whole milk powder is preferred in low-sugar ice cream milk materials to ensure that lactose is controllable and provides the natural creamy aroma of ice cream. The content is controlled below 5%, and the total sugar detection indicator risk is low.

[0057] In some embodiments, the cream includes 14-30% light cream and 0-6% anhydrous cream. The cream can be a combination of light cream and anhydrous cream, or it can be a separate light cream. The total sugar content is adjusted by adjusting the dosage. Specifically, the mass fraction of light cream can be 14%, 15%, 18%, 20%, 23%, 25%, 28%, 30%, etc., and the fat content of conventional light cream is 40%; the mass fraction of anhydrous cream can be 0%, 2%, 4%, 6%, etc. Specifically, the whole milk fat meets the national standard requirements (whole milk fat ≥ 8.0%) while ensuring that the lactose content of the milk fat raw material is the lowest. The raw materials for providing whole milk fat conventionally include light cream and anhydrous cream. Anhydrous cream is preferred to ensure that lactose is controllable, and for low-sugar milk materials, adding anhydrous cream can help improve the mouth solubility, prolong the aroma and sweetness of the ice cream milk material, and have a better overall flavor.

[0058] In some embodiments, the protein is selected from at least one of milk protein concentrate, whey protein concentrate, whole milk powder and skim milk powder, and can be any one or several of the above, and preferably the protein is selected from milk protein. In the embodiments of the present application, milk protein concentrate is selected as the raw material, the milk protein concentrate provides a high protein content, and the lactose is less than that of whole milk powder and skim milk powder, and the content is controlled to be less than 3%. Specifically, the protein meets the national standard requirements (protein >= 2.2%) and ensures that the lactose provided by the protein raw material is minimized. Conventional protein raw materials for providing ice cream include plant protein, which does not introduce sugar, but plant protein has other odors, especially for ice cream milk without added sucrose, the protein odor is particularly prominent. Therefore, in low-sugar ice cream, the protein supplement is selected from milk protein concentrate, whey protein concentrate, whole milk powder, skim milk powder, etc., and under the premise of meeting the non-fat milk solids, milk protein concentrate is preferred.

[0059] In some embodiments, the solid filler is selected from at least one of polydextrose, malt dextrin and isomaltooligosaccharide, and can be any one or several of the above, and preferably polydextrose or malt dextrin, which can supplement the solids of ice cream.

[0060] Further, the thickening agent in the emulsifying thickening agent is selected from at least one of locust bean gum, tara gum, xanthan gum, carrageenan and guar gum; the emulsifier in the emulsifying thickening agent is selected from mono- and diglycerides of fatty acids; and the mass ratio of the thickening agent to the emulsifier is (1-3): 1, which can improve the viscosity of the ice cream and make the product have better shape retention and anti-melting effect. Specifically, the mono- and diglycerides of fatty acids are commercially available raw materials.

[0061] Further, the sweetener is selected from at least one of stevioside and mogroside, and the sweetener can be any one or several of the above, and a small amount of sweetener can improve the taste of the ice cream and make the total sugar content meet the national standard requirements.

[0062] In the embodiments of the present application, maltitol, xylitol and white granulated sugar are replaced, and cream and anhydrous butter are added, milk protein concentrate is used to replace concentrated whey protein, which can reduce the lactose content and reduce the viscosity increase caused by whey protein, and the flavor is good, and low-lactose whole milk powder, malt dextrin, etc. are added in an appropriate amount, and natural sweeteners are added according to the product flavor, and drinking water is added to make up to 100% wt.

[0063] The embodiments of the present application also provide a preparation method of low-sugar chocolate-coated ice cream, which uses low-sugar chocolate to coat the ice cream to form a chocolate crust. The coating process can refer to the prior art.

[0064] The production process of the ice cream is as follows: feeding -> high-speed stirring -> constant volume -> homogenization -> sterilization -> cooling and aging -> freezing preparation. In order to prevent cross contamination of the ingredient line, the ingredient system needs to be cleaned according to the cleaning procedure.

[0065] It should be noted that the cleaning procedure of the production equipment of the cold drink production plant: before starting production, select the corresponding line on the CIP control panel to clean the mixing equipment, facilities, and pipelines (including the milk supply pipeline) with hot water; after each shift, select the corresponding line on the CIP control panel to flush the mixing equipment, facilities, and pipelines (including the milk supply pipeline and oil supply pipeline) with clean water, and then perform hot water cleaning and disinfection. In addition, alkali washing is performed once a day, and the corresponding line is selected on the CIP control panel to wash the mixing equipment and pipelines (including the milk supply pipeline) with alkali. The cleaning procedure is: clean water washing-alkali washing-clean water washing. Acid washing is performed once every three days, and the corresponding line is selected on the CIP control panel to wash the mixing equipment and pipelines (including the milk supply pipeline) with acid. The cleaning procedure is: clean water washing-alkali washing-clean water washing-acid washing-clean water washing. For low-sugar products, the ingredient station, pipelines, and constant-volume tank and other equipment need to be flushed again with water at about 85°C before ingredient preparation, and the water flushing time is ≥300 seconds, without bringing in other sugar-containing liquid.

[0066] The features and performance of the present application are further described in detail below in conjunction with examples.

[0067] Example 1

[0068] This example provides a low-sugar chocolate, which contains, by mass percentage, 10% cocoa liquor, 41.588% cocoa butter, 10% cocoa powder, 32% maltitol, 4% whole milk powder, 2% trehalose, 0.012% steviol glycoside, 0.3% phospholipid, and 0.1% PGPR.

[0069] This example also provides a method for preparing a low-sugar chocolate. The low-sugar chocolate provided in this example is prepared by mixing and concentrating more than 10 times the weight of the ingredients according to the composition of the low-sugar chocolate provided in this example (the greater the concentration of ingredients, the lower the sugar content), to obtain a low-sugar chocolate powder (with a fat mass fraction of 26%) containing cocoa powder, maltitol, whole milk powder, trehalose, steviol glycoside, and part of the fat raw materials (cocoa butter and cocoa liquor). Then, the remaining fat raw materials, phospholipid, and PGPR are prepared according to the production amount. The low-sugar chocolate powder is mixed with the remaining fat raw materials, refined, and tempered, and then molded to obtain a low-sugar chocolate.

[0070] Examples 2-8

[0071] The only difference between Example 1 and Examples 2-8 is the composition of the low-sugar chocolate, as shown in Table 1.

[0072] Table 1 Composition of the low-sugar chocolate provided in Examples 1-8

[0073]

[0074] Note: The theoretical sweetness in Table 1 is calculated based on the relative sweetness of sucrose in each sugar substitute raw material. The total sugar content is the test data, and the actual theoretical calculation is less than 2.2%.

[0075] Example 9

[0076] This embodiment provides a method for preparing low-sugar chocolate crispy ice cream, and the specific steps are as follows:

[0077] (1) Preparation of ice cream

[0078] Prepare the ingredients according to the formula composition in Table 2.

[0079] Mix all the raw materials and stir them evenly, add water to make up the volume and homogenize, sterilize at 85℃ for 30s, cool and age at 8℃ for more than 4h, and freeze.

[0080] (2) Forming chocolate crisps

[0081] The low-sugar chocolate recipe of Example 1 was used to prepare the chocolate, and the chocolate was made according to the chocolate preparation process. Depending on the fat content, vegetable oil (coconut oil / palm oil) was added to the chocolate to achieve a uniform blend. The chocolate was then kept warm at 40°C until ready for use. During production, the chocolate was transported to the chocolate insulation tank of the production line, prepared using conventional equipment for cold drink crispy products, and connected to the chocolate coating tank of the coloring line via a pump.

[0082] Examples 10-14

[0083] Examples 10-14 provide a method for preparing low-sugar chocolate crispy ice cream, the specific steps of which are as follows:

[0084] (1) Preparation of ice cream

[0085] Prepare the ingredients according to the formula composition in Table 2.

[0086] The specific preparation process is shown in Example 9.

[0087] (2) Forming chocolate crisps

[0088] The only difference from Example 9 is that the recipe of the low-sugar chocolate is different. Examples 10-14 use the recipe of the low-sugar chocolate of Examples 2-6, respectively.

[0089] Table 2 Composition of ice cream recipes of Examples 9-14

[0090]

[0091] The fat content of the cream used in the embodiment of the present invention is 40-43%, and the protein content of the milk protein concentrate is ≥70%.

[0092] Comparative Example 1

[0093] This comparative example provides a low-sugar chocolate and a preparation method thereof. The low-sugar chocolate has the same fat-free cocoa solids content as Example 1, differing only in the following formula composition: by mass: 10% cocoa liquor, 43.388% cocoa butter, 10% cocoa powder, 26% maltitol, 4% xylitol, 4% whole milk powder, 2% trehalose, 0.012% steviol glycosides, 0.5% phospholipids, and 0.1% polyglycerol ricinoleate.

[0094] The results showed that the theoretical sweetness of this comparative example was 33.6, the non-fat cocoa solids were 14.5%, the fat content was 49.6%, and the total sugar content was 3.5.

[0095] The formula provided in Comparative Example 1 has a high fat content, but due to the high content of xylitol, the overall chocolate viscosity is high. Adjustment with phospholipids and polyglycerol ricinoleate does not meet the expected coating requirements, and the viscosity becomes increasingly higher during use.

[0096] Comparative Example 2

[0097] This comparative example provides a low-sugar chocolate and a preparation method thereof. The only difference from Example 1 is that the low-sugar chocolate has a different formula composition: by mass percentage, 10% cocoa liquor, 32% cocoa butter, 10% cocoa powder, 41.35% maltitol, 4% whole milk powder, 2% trehalose, 0.5% phospholipid, and 0.15% polyglycerol ricinoleate.

[0098] The results showed that the theoretical sweetness of this comparative example was 40.5, the non-fat cocoa solids were 14.5%, the fat content was 39.3, and the total sugar content was 3.2.

[0099] The theoretical sweetness of the formula provided in Comparative Example 2 is suitable for the non-fat cocoa solids, the maltitol content is relatively high, the chocolate is sweet in the mouth, the sweetness disappears quickly, the aftertaste is obvious, and the overall taste is not good.

[0100] Comparative Example 3

[0101] This comparative example provides a low-sugar chocolate and a preparation method thereof. The only difference from Example 1 is that the low-sugar chocolate has a different formula composition: by mass percentage, 10% cocoa liquor, 34.4% cocoa butter, 10% cocoa powder, 35% maltitol, 1% xylitol, 2% whole milk powder, 7% trehalose, 0.5% phospholipid, and 0.1% polyglycerol ricinoleate.

[0102] The results showed that the theoretical sweetness of this comparative example was 35.9, the non-fat cocoa solids were 14.5%, the fat content was 41.2, and the total sugar content was 4.5.

[0103] The theoretical sweetness of the formula provided in Comparative Example 3 is suitable for the non-fat cocoa solids. Through the combination of maltitol and trehalose, the overall sweetness of the chocolate is natural. However, due to the addition of trehalose, the total sugar content after hydrolysis is relatively high during testing, and there is a risk of exceeding the total sugar limit in actual production.

[0104] Comparative Example 4

[0105] This comparative example provides a low-sugar chocolate and a preparation method thereof. The only difference from Example 1 is that the low-sugar chocolate has a different formula composition: by mass percentage, 10% cocoa liquor, 42.58% cocoa butter, 10% cocoa powder, 32% maltitol, 5% whole milk powder, 0.02% steviol glycoside, 0.3% phospholipid, and 0.1% polyglycerol ricinoleate.

[0106] The results showed that the theoretical sweetness of this comparative example was 35.6, the non-fat cocoa solids were 14.5%, the fat content was 49.1, and the total sugar content was 3.2.

[0107] In Comparative Example 4, the amount of stevioside added was large, and the chocolate aftertaste had a distinct sweet aftertaste of the sweetener, which was not very pleasant.

[0108] Test Example 1

[0109] The taste of the low-sugar chocolate prepared in Examples 1-8 and Comparative Examples 1-6 was tested, and the results are shown in Table 3.

[0110] Taste evaluation method: According to the conventional cold drink sensory evaluation method, the chocolate is evaluated based on its overall sweetness, chocolate flavor, cocoa bitterness, and chocolate coating performance. The score is 1-5 out of 5, with higher scores representing better performance.

[0111] Table 3 provides the taste evaluation results of low-sugar chocolate in the examples and comparative examples.

[0112]

[0113]

[0114] Note: Comparative Example 3 has better application performance, but there is a risk of detection of total sugar.

[0115] As can be seen from Table 3, the taste of the low-sugar chocolate provided by the embodiment of the present invention is significantly better than that of the comparative example, and it can effectively solve the problem of balancing the bitterness after cocoa without adding sucrose and complying with the national low-sugar standard.

[0116] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A low-sugar chocolate, characterized in that: Calculated by mass percentage, the invention comprises: 50-65% of total cocoa solids, 32-42% of sugar alcohol raw materials, 1-5% of trehalose, 0.1-1.0% of emulsifier and 0.01-0.02% of steviol glycoside.

2. The low-sugar chocolate according to claim 1, characterized in that Calculated by mass percentage, the invention comprises: 55-62% of total cocoa solids, 32-35% of sugar alcohol raw materials, 1-3% of trehalose, 0.3-0.7% of emulsifier and 0.012-0.015% of steviol glycoside.

3. The low-sugar chocolate according to claim 1 or 2, characterized in that: The total cocoa solids include non-fat cocoa solids and fat cocoa solids, and the non-fat cocoa solids account for 14-20% by weight in the low-sugar chocolate; Preferably, the theoretical sweetness of the chocolate formula is 2-2.5 times the non-fat cocoa solids content; more preferably, the total cocoa solids include cocoa liquor, cocoa butter and cocoa powder, and in the low-sugar chocolate, the mass fraction of the cocoa liquor is 5%-10%, the mass fraction of the cocoa butter is 30-42%, and the mass fraction of the cocoa powder is 9%-17%; Preferably, the sugar alcohol raw material is selected from at least one of maltitol, erythritol and xylitol; preferably, the sugar alcohol raw material is maltitol; Preferably, the emulsifier comprises phospholipids and polyglycerol ricinoleate, and the mass fraction of polyglycerol ricinoleate is 0.1-0.2%.

4. The low-sugar chocolate according to claim 1 or 2, characterized in that: The low-sugar chocolate further comprises 1-5% milk powder.

5. The low-sugar chocolate according to claim 1 or 2, characterized in that: The low-sugar chocolate further comprises 1-3% of powdered additives; Preferably, the powdered additive is selected from at least one of oatmeal powder, nut powder and coffee powder.

6. A method for preparing the low-sugar chocolate according to any one of claims 1 to 5, characterized in that: include: The low-sugar chocolate is prepared according to the recipe composition.

7. The preparation method according to claim 6, characterized in that include: The powdered raw materials and part of the fat raw materials are mixed and concentrated to obtain concentrated low-sugar chocolate powder, the concentrated low-sugar chocolate powder is mixed with the remaining fat raw materials in the recipe, refined and tempered, and then poured into shape; wherein the fat mass fraction in the low-sugar chocolate powder is 25-27%.

8. A low-sugar chocolate crispy ice cream, characterized in that: The invention comprises ice cream and a low-sugar chocolate crust attached to the ice cream, wherein the low-sugar chocolate crust meets the composition of the low-sugar chocolate according to any one of claims 1 to 5.

9. The low-sugar chocolate crispy ice cream according to claim 8, characterized in that The ice cream comprises, by mass percentage, 13-18% of sugar alcohol raw materials, 1-5% of milk powder, 14-36% of cream, 1-3% of protein raw materials, 2-5% of solid filler raw materials, 0.4-0.6% of emulsifying thickener, 0.01-0.03% of sweetener, and the balance is water; Preferably, the sugar alcohol raw material is selected from at least one of maltitol, erythritol and xylitol; Preferably, the milk powder is selected from at least one of whole milk powder and skim milk powder; Preferably, the cream comprises 14-30% of light cream and 0-6% of anhydrous butter; Preferably, the protein raw material is selected from at least one of milk protein concentrate, whey protein concentrate, whole milk powder and skim milk powder, more preferably milk protein concentrate; Preferably, the solid filling material is selected from at least one of polydextrose, maltodextrin and isomaltooligosaccharide; Preferably, the thickener in the emulsifying thickener is selected from at least one of locust bean gum, taro gum, xanthan gum, carrageenan and guar gum; the emulsifier in the emulsifying thickener is selected from mono- and diglycerol fatty acid esters; the mass ratio of the thickener to the emulsifier is (1-3):1; Preferably, the sweetener is selected from at least one of steviol glycosides and mogrosides.

10. A method for preparing the low-sugar chocolate crispy ice cream according to claim 8 or 9, characterized in that: The low-sugar chocolate is used to coat ice cream to form a chocolate crust.

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