Solidified modified milk containing chocolate crispy skin and production process of solidified modified milk

Abstract

The invention belongs to the technical field of dairy product processing, and discloses solidified modified milk containing chocolate crispy skin and a production process thereof, and the production process comprises the following steps: (1) raw material pretreatment: raw milk is separated, and RO membrane filtration and concentration are performed to divide the raw milk into three raw materials; (2) standardization treatment: mixing the three raw materials, and adding flavor substances and a stable system; (3) homogenizing: homogenizing the hot mixed material 1; (4) sterilization: pasteurizing the hot mixed material 2; (5) whipping and inflating: whipping the base material until the volume is 160%; (6) chocolate pretreatment: mixing and heating chocolate and coconut oil; (7) double-head filling: quickly contacting the hot chocolate solution with the surface of the cold mousse; and (8) refrigerating and solidifying. According to the production process, hot chocolate filling and cold mousse filling are carried out at the same time in a double-head filling mode creatively, the taste of chocolate crispy skin is formed in mousse through the temperature difference of cold and hot raw materials, and the pursuit of modern consumers for multi-level and rich texture is met.

Description

Technical Field

[0001] The invention belongs to the technical field of dairy product processing, and relates to a production process of a coagulated modulated milk, in particular to a coagulated modulated milk containing chocolate crisp and a production process thereof. Background Art

[0002] Modulated milk is usually a liquid product that is made by adding other raw materials or nutritional fortification substances to raw cow milk. Compared with pure milk, after processing, the processed modulated milk has a richer taste while maintaining a high nutritional value, and the eating experience is greatly improved. Therefore, modulated milk is widely loved by people. Existing modulated milks are mostly in liquid form, and the taste of modulated milk is improved by adding different additives to obtain a variety of flavors. The consistency of modulated milk is also adjusted to obtain a variety of different tastes. However, based on people's pursuit of food enjoyment, existing modulated milks are still difficult to meet people's needs. In response to this, manufacturers have developed coagulated modulated milk.

[0003] Solidified modulated milk is a special dairy product that solidifies into an amorphous solid such as mousse at a temperature of 20°C or below, and is liquid at a temperature of 26°C or above. It uses high-quality cow's milk or goat's milk as raw materials and is processed through a specific production process. During the production process, solidified modulated milk will add some other ingredients, such as sugar, fruit flavor, essence, etc., to adjust its taste and flavor. This makes solidified modulated milk not only rich in nutritional value, but also has a variety of flavors to choose from, meeting the needs of different consumers.

[0004] However, the gelled formula milk currently available in the market is mostly found in dessert shops, and there are only a handful of manufacturers that convert it into large-scale production. This is because gelled formula milk has technical bottlenecks in terms of texture stability (ensuring that the taste and texture are not affected during the shelf life), flavor innovation, production cost, extended shelf life (compared to the maximum shelf life of three days in dessert shops) and meeting personalized needs (in addition to the single mousse taste, there is also chocolate crispy). Therefore, it cannot meet the modern consumers' pursuit of multi-layered and rich texture of gelled formula milk. Summary of the invention

[0005] The present invention aims to solve the above technical problems existing in the existing solidified modulated milk, and provides a multi-layered, rich texture, and large-scale application-capable solidified modulated milk containing chocolate crispy crust and a production process thereof.

[0006] To achieve the above object, the present invention adopts the following technical solutions:

[0007] The first aspect of the present invention is to provide a production process of a coagulated modulated milk containing a chocolate crust, comprising the following steps:

[0008] (1) Raw material pretreatment: The raw milk is separated and concentrated by RO membrane filtration to be divided into skim milk, cream and concentrated skim milk, and the three raw materials are pre-pasteurized respectively;

[0009] (2) Standardization treatment: skim milk, cream and condensed skim milk were mixed in different proportions according to the index requirements of the base material and heated to 60° C., and then flavoring material cocoa powder and a stabilizing system were added, hydrated for 20 minutes and sheared to obtain a hot mix 1;

[0010] (3) Homogenization: homogenizing the hot mix 1 at 55° C. and a homogenization pressure of 30 / 180 bar to obtain a hot mix 2;

[0011] (4) Sterilization: pasteurize the hot mix 2, control the temperature of the protein stabilization section to 82-88° C. for 80-100 seconds, then perform UHT sterilization at 135-142° C. for 2-5 seconds, and then cool to 25° C. to obtain a base material;

[0012] (5) Whipping and aerating: the base material sterilized in step (4) is cooled for a second time, and then whipped online to 160% volume using a Mondomix device, and then refrigerated at 12±2° C. to obtain a cold mousse;

[0013] (6) Chocolate pretreatment: mixing chocolate and coconut oil and heating to 45° C. to prepare a fluid hot chocolate solution;

[0014] (7) Double-head filling: using a double filling head to simultaneously inject the cold mousse prepared in step (5) and the hot chocolate solution prepared in step (6) into the container, so that the hot chocolate solution quickly contacts the surface of the cold mousse;

[0015] (8) Refrigeration solidification: The product filled in step (7) is quickly placed in a refrigerator and refrigerated at 0-4° C. for 1-2 hours to allow the chocolate solution in the mousse to solidify quickly to form a chocolate crust.

[0016] Preferably, in step (1), the pre-pasteurization temperature is 95° C. and the sterilization time is 360 s.

[0017] Preferably, in step (2), the contents of the components in the mixture of skim milk, cream and concentrated skim milk are, by mass percentage, 55-60% skim milk, 20-25% cream and 15-20% concentrated skim milk.

[0018] Preferably, in step (3), the homogenization time depends on the efficiency of the homogenizer, and the pilot test time is 250 L / h.

[0019] Preferably, in step (4), the temperature of the protein stabilization section is 85°C and the duration is 90 seconds; the temperature of the UHT sterilization is 140°C and the duration is 4 seconds.

[0020] Preferably, in step (5), the base material is cooled twice to 12±2°C before whipping.

[0021] Preferably, in step (5), when a double-head filling head is used for filling, the temperature difference between the cold mousse and the hot chocolate solution is controlled within 30°C.

[0022] Preferably, in step (5), the flow rate of the mousse is controlled to be 50-100 ml / s, and the flow rate of the chocolate solution is controlled to be 10-20 ml / s.

[0023] Preferably, in step (6), the refrigeration process is: first, statically cool the product at 2-6°C for 3 hours, and then quickly cool it at 0-2°C for 2 hours.

[0024] The second aspect of the present invention is to provide a coagulated modulated milk containing chocolate crispy crust prepared by the process, comprising the following raw materials in parts by weight: 80-85 parts of raw milk, 5-9 parts of chocolate, 3-7 parts of white sugar, 4 parts of a stabilizing system, 2-4 parts of cocoa powder, and 0.5-1.5 parts of coconut oil.

[0025] Preferably, the chocolate is one or more of milk chocolate, dark chocolate or white chocolate.

[0026] Preferably, the chocolate is dark chocolate.

[0027] Preferably, the stabilizing system uses one or more of gelatin, emulsifier, physically modified starch, and polydextrose.

[0028] Preferably, the stabilizing system consists of 1 part of physically modified starch, 1.5 parts of polydextrose, 1.2 parts of gelatin, and 0.3 parts of emulsifier.

[0029] The present invention adopts the above technical solution, which has the following technical effects compared with the prior art:

[0030] The production process of the coagulated modulated milk containing chocolate crispy provided by the present invention creatively adopts a double-head filling method to simultaneously perform hot filling of chocolate and cold filling of mousse, so as to form a chocolate crispy taste in the mousse through the temperature difference between the hot and cold raw materials; the key to this method is to accurately control the temperature of chocolate and mousse and the filling sequence to ensure that the chocolate quickly solidifies in the mousse to form a thin and crispy layer without affecting the light texture of the mousse. The mousse product containing chocolate crispy produced by this method combines the dual taste of dense and crispy, which meets the pursuit of modern consumers for multi-layered and rich texture. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The present invention is a process flow chart of a production process of a coagulated modulated milk containing chocolate crispy crust. DETAILED DESCRIPTION

[0032] The fundamental reason why existing solidified modulated milk cannot be mass-produced is that chocolate's taste and texture will be significantly affected by different melting temperatures and reshaping methods, mainly because the structure and composition of chocolate will undergo subtle physical and chemical changes due to temperature changes. In this regard, the present invention conducts screening and verification from two aspects: the selection of chocolate raw materials and the design of process flow through continuous experimental tests.

[0033] 1. Choice of chocolate:

[0034] (1) Chocolate Varieties

[0035] Different chocolates have different flavors and physical and chemical properties, so preliminary screening is needed to select the appropriate chocolate variety. After testing, the experimental data and analysis results of the physical and chemical properties of different chocolate varieties and their adaptability to mousse products are shown in Table 1 below.

[0036] Table 1 Common chocolate types and their physical and chemical properties test and tasting results:

[0037]

[0038] Therefore, it can be seen from the test results in Table 1 above that dark chocolate is selected as the variety of chocolate crispy crust.

[0039] (2) Filling temperature and fluidity of chocolate:

[0040] The temperature of chocolate directly affects its fluidity, which in turn has a significant impact on the thickness of the chocolate crust. The following is the relationship between different filling temperatures and the thickness of the chocolate crust and an experimental analysis.

[0041] A. The effect of temperature on the fluidity of chocolate

[0042] The fluidity of chocolate is determined by viscosity, which is inversely proportional to temperature. After testing, the relationship between temperature and fluidity of typical chocolate is shown in Table 2 below.

[0043] Table 2 Relationship between typical chocolate temperature and fluidity:

[0044]

[0045] Therefore, the filling temperature of chocolate needs to be controlled at 10℃ above the melting point, such as 43±2℃, so that it has good fluidity and can flow and shape in the mousse to form a uniform crispy crust, and the bubble structure of the mousse will not be directly destroyed due to excessive temperature. Then, according to the needs of the product, the filling temperature can be adjusted to form chocolate crispy crusts of different thicknesses to produce different tastes of the product.

[0046] B Experimental test on the relationship between cocoa butter content and fluidity:

[0047] Cocoa butter is a key ingredient in dark chocolate. Its main function is to give chocolate fluidity, glossiness, and a smooth taste. The melting point of cocoa butter is usually high (about 34°C, which is also related to pressure and humidity), so the melting point of dark chocolate with a higher content of cocoa butter will also increase. After testing, the relationship between cocoa butter content and fluidity is shown in Table 3 below.

[0048] Table 3 Relationship between cocoa butter content and fluidity

[0049]

[0050] The test results in the table above show that cocoa butter content has an important impact on the fluidity of chocolate. Chocolate with good fluidity is more suitable for wrapping, coating and other processes, and can be better dissolved in the mouth, creating a smooth feeling. However, dark chocolate with too much cocoa butter will taste more bitter, which is not suitable for most people's taste.

[0051] (3) Final Chocolate Selection

[0052] In summary, we chose Callebaut imported Belgian chocolate model 811-E4-U71, with a cocoa butter content of 56%. Its excellent melting point control, brittleness, fluidity, low sugar characteristics, rich flavor and visual effects can form a sharp contrast with the soft texture of the inner layer and provide a rich taste experience. In addition, this dark chocolate can provide ideal hardness and taste in the chocolate crisp, making it an ideal choice for making high-quality chocolate crisp.

[0053] (4) Common uses of chocolate mixed with coconut oil:

[0054] The main purpose of mixing coconut oil with chocolate as a coating is to improve the texture, taste and appearance of chocolate. Here are a few specific reasons and purposes:

[0055] A. Improve the fluidity of chocolate

[0056] Coconut oil reduces the viscosity of chocolate and makes it more fluid when warm, making it easier to spread and coat surfaces. This will result in a more even and smooth coating.

[0057] B Adjust the hardness of chocolate

[0058] Coconut oil has a low melting point (about 24°C), which can make the chocolate coating harden faster at room temperature and maintain a certain crispness, improving the texture of the chocolate. In this way, the coating can form a strong shell in a short time without becoming too hard or brittle.

[0059] C Increase gloss

[0060] Coconut oil can increase the glossiness of the chocolate surface, making the chocolate coating more shiny and attractive. The glossiness of the coating makes the chocolate look more tempting and increases its visual appeal.

[0061] D Improve taste

[0062] Coconut oil is rich in medium-chain fatty acids. When combined with chocolate, it can make the chocolate coating smoother, the taste softer and more delicate, reduce the heaviness of the chocolate, and make it more palatable.

[0063] E Enhanced preservation

[0064] Coconut oil contains natural antioxidants that can help extend the shelf life of chocolate. It helps prevent chocolate from going bad or losing its flavor due to oxidation during storage.

[0065] F Health Factors

[0066] Coconut oil is believed to have certain health benefits, especially the effects of the medium-chain fatty acids (MCTs) it contains on metabolism in the body. Therefore, in the preparation of some healthy foods, using coconut oil as a coating is healthier than using other high-saturated fat oils.

[0067] Summary: The purpose of mixing chocolate with coconut oil as coating is to improve the fluidity, hardness, taste and appearance of chocolate, making it more attractive, and to a certain extent improve the preservation and healthiness of chocolate.

[0068] 2. Process design:

[0069] (1)Dual filling head setting:

[0070] Hot chocolate filling head: The temperature control equipment maintains the temperature at 40-45°C to ensure the fluidity of the chocolate.

[0071] Cold mousse filling head: The low temperature storage tank maintains 5-10℃, and the filling speed is adjustable.

[0072] Key point: The filling distance between the two needs to be designed reasonably to avoid temperature mixing or premature contact.

[0073] (2) Speed ​​matching:

[0074] The chocolate flow rate is slightly slower, about 10-20 mL / s, to ensure accurate layering.

[0075] The mousse flow rate needs to cover quickly, about 50-100mL / s, to avoid uneven solidification of chocolate exposure.

[0076] (3) Cooling and shaping:

[0077] After filling, it enters the refrigeration section. It is recommended to keep the temperature at 2-6°C. First, it is statically cooled for 3 hours to ensure the aging of the stabilizer in the mousse, and then quickly cooled for 2 hours to ensure that the crispy skin is fully formed.

[0078] The present invention is described in detail and specifically by specific examples below to provide a better understanding of the present invention, but the following examples do not limit the scope of the present invention.

[0079] Example 1

[0080] A dark chocolate crispy layered dark chocolate mousse coagulated modulated milk comprises the following raw materials in parts by weight: 80 parts of raw milk, 7 parts of chocolate, 5 parts of white sugar, 4 parts of a stabilizing system (1.5 parts of physically modified starch, 1.5 parts of polydextrose, 1.2 parts of gelatin, 0.3 parts of an emulsifier), 3 parts of cocoa powder, and 1 part of coconut oil. The chocolate is dark chocolate.

[0081] Specifically, the production process of the dark chocolate crispy layered dark chocolate mousse comprises the following steps:

[0082] (1) Raw material pretreatment: The raw milk is separated and concentrated by RO membrane filtration to be divided into skim milk, cream and concentrated skim milk, and the three raw materials are pre-pasteurized;

[0083] (2) Standardization treatment: skim milk, cream and condensed skim milk were mixed in different proportions according to the index requirements of the base material, heated to 60° C., added with flavoring material cocoa powder and a stabilizing system, hydrated for 20 min and sheared to obtain a hot mix 1;

[0084] (3) Homogenization: homogenizing the hot mix 1 at 55° C. and a homogenization pressure of 30 / 180 bar to obtain a hot mix 2;

[0085] (4) Sterilization: pasteurize the hot mix 2, control the temperature of the protein stabilization section to 85° C. for 90 seconds, then perform UHT sterilization at 140° C. for 5 seconds, and cool to 25° C. to obtain a base material;

[0086] (5) Whipping and aerating: the base material treated in step (4) is cooled to 12±2° C., whipped online to 160% volume using Mondomix, and then refrigerated at 12±2° C. to obtain cold mousse for later use;

[0087] (6) Chocolate pretreatment: Mix the chocolate and coconut oil and heat to 45° C. to keep it as a pourable hot chocolate solution for later use;

[0088] (7) Double-head filling: using double filling heads to simultaneously inject the mousse prepared in step (5) and the chocolate solution prepared in step (6) into the container, so that the chocolate solution quickly contacts the surface of the mousse;

[0089] (8) Refrigeration solidification: The product filled in step (7) is quickly placed in a refrigerator and refrigerated at 4° C. for 2 h to allow the chocolate solution in the mousse to solidify quickly to form a chocolate crust.

[0090] Example 2

[0091] A dark chocolate crispy layered white chocolate cheese mousse coagulated modulated milk comprises the following raw materials in parts by weight: 80 parts of raw cow's milk, 7 parts of dark chocolate, 4 parts of white granulated sugar, 4 parts of a stabilizing system (1.5 parts of physically modified starch, 1.5 parts of polydextrose, 1.2 parts of gelatin, 0.3 parts of an emulsifier), 2 parts of white chocolate, 2 parts of mascarpone cheese powder and 1 part of coconut oil.

[0092] Specifically, the production process of the dark chocolate crispy layered white chocolate cheese mousse comprises the following steps:

[0093] (1) Raw material pretreatment: The raw milk is separated and concentrated by RO membrane filtration to be divided into skim milk, cream and concentrated skim milk, and the three raw materials are pre-pasteurized;

[0094] (2) Standardization treatment: skim milk, cream and condensed skim milk were mixed in different proportions according to the index requirements of the base material, heated to 60° C., added with flavoring material cheese powder and a stabilizing system, hydrated for 20 min and sheared to obtain a hot mix 1;

[0095] (3) Homogenization: homogenizing the hot mix 1 at 55° C. and a homogenization pressure of 30 / 180 bar to obtain a hot mix 2;

[0096] (4) Sterilization: pasteurize the hot mix 2, control the temperature of the protein stabilization section to 85° C. for 90 seconds, then perform UHT sterilization at 140° C. for 5 seconds, and cool to 25° C. to obtain a base material;

[0097] (5) Whipping and aerating: the base material treated in step (4) is cooled to 12±2° C., whipped online to 160% volume using Mondomix, and then refrigerated at 12±2° C. to obtain cold mousse for later use;

[0098] (6) Chocolate pretreatment: Mix the chocolate and coconut oil and heat to 45° C. to keep it as a pourable hot chocolate solution for later use;

[0099] (7) Double-head filling: using double filling heads to simultaneously inject the mousse prepared in step (5) and the chocolate solution prepared in step (6) into the container, so that the chocolate solution quickly contacts the surface of the mousse;

[0100] (8) Refrigeration solidification: The product filled in step (7) is quickly placed in a refrigerator and refrigerated at 4° C. for 2 h to allow the chocolate solution in the mousse to solidify quickly to form a chocolate crust.

[0101] Example 3

[0102] A dark chocolate crispy layered mint mousse coagulated modulated milk comprises the following raw materials in parts by weight: 82 parts of raw milk, 5 parts of white granulated sugar, 4 parts of dark chocolate, 4 parts of a stabilizing system (1.5 parts of physically modified starch, 1.5 parts of polydextrose, 1.2 parts of gelatin, 0.3 parts of an emulsifier), 4 parts of mint chocolate fruity sauce, and 1 part of coconut oil.

[0103] Specifically, the production process of the dark chocolate crispy layered mint mousse comprises the following steps:

[0104] (1) Raw material pretreatment: After raw milk is separated and concentrated by RO membrane filtration, it is divided into skim milk, cream and concentrated skim milk, and the three raw materials are pre-pasteurized;

[0105] (2) Standardization treatment: skim milk, cream and condensed skim milk were mixed in different proportions according to the index requirements of the base material, heated to 60° C., added with flavoring material (mint chocolate fruity sauce) and stabilizing system, hydrated for 20 min and sheared to obtain hot mix 1;

[0106] (3) Homogenization: homogenizing the hot mix 1 at 55° C. and a homogenization pressure of 30 / 180 bar to obtain a hot mix 2;

[0107] (4) Sterilization: pasteurize the hot mix 2, control the temperature of the protein stabilization section to 85° C. for 90 seconds, then perform UHT sterilization at 140° C. for 5 seconds, and cool to 25° C. to obtain a base material;

[0108] (5) Whipping and aerating: the base material treated in step (4) is cooled to 12±2° C., whipped online to 160% volume using Mondomix, and then refrigerated at 12±2° C. to obtain cold mousse for later use;

[0109] (6) Chocolate pretreatment: Mix the chocolate and coconut oil and heat to 35-40° C. to keep it as a pourable hot chocolate solution for later use;

[0110] (7) Double-head filling: using double filling heads to simultaneously inject the mousse prepared in step (5) and the chocolate solution prepared in step (6) into the container, so that the chocolate solution quickly contacts the surface of the mousse;

[0111] (8) Refrigeration solidification: The product filled in step (7) is quickly placed in a refrigerator and refrigerated at 4° C. for 2 h to allow the chocolate solution in the mousse to solidify quickly to form a chocolate crust.

[0112] Example 4

[0113] A dark chocolate crispy layered vanilla mousse coagulated modulated milk comprises the following raw materials in parts by weight: 82 parts of raw milk, 5 parts of white granulated sugar, 4 parts of dark chocolate, 4 parts of a stabilizing system (1.5 parts of physically modified starch, 1.5 parts of polydextrose, 1.2 parts of gelatin, 0.3 parts of an emulsifier), 4 parts of vanilla fruity sauce, and 1 part of coconut oil.

[0114] Specifically, the production process of the dark chocolate crispy layered vanilla mousse comprises the following steps:

[0115] (1) Raw material pretreatment: The raw milk is separated and concentrated by RO membrane filtration to be divided into skim milk, cream and concentrated skim milk, and the three raw materials are pre-pasteurized;

[0116] (2) Standardization treatment: skim milk, cream and condensed skim milk were mixed in different proportions according to the index requirements of the base material, heated to 60° C., added with flavoring material (vanilla fruit sauce) and stabilizing system, hydrated for 20 min and sheared to obtain hot mix 1;

[0117] (3) Homogenization: homogenizing the hot mix 1 at 55° C. and a homogenization pressure of 30 / 180 bar to obtain a hot mix 2;

[0118] (4) Sterilization: pasteurize the hot mix 2, control the temperature of the protein stabilization section to 85° C. for 90 seconds, then perform UHT sterilization at 140° C. for 5 seconds, and cool to 25° C. to obtain a base material;

[0119] (5) Whipping and aerating: the base material treated in step (4) is cooled to 12±2° C., whipped online to 160% volume using Mondomix, and then refrigerated at 12±2° C. to obtain cold mousse for later use;

[0120] (6) Chocolate pretreatment: Mix the chocolate and coconut oil and heat to 45° C. to keep it as a pourable hot chocolate solution for later use;

[0121] (7) Double-head filling: using double filling heads to simultaneously inject the mousse prepared in step (5) and the chocolate solution prepared in step (6) into the container, so that the chocolate solution quickly contacts the surface of the mousse;

[0122] (8) Refrigeration solidification: The product filled in step (7) is quickly placed in a refrigerator and refrigerated at 4° C. for 2 h to allow the chocolate solution in the mousse to solidify quickly to form a chocolate crust.

[0123] Comparative Example 1

[0124] A white chocolate crispy layered mango mousse coagulated modulated milk comprises the following raw materials in parts by weight: 82 parts of raw milk, 5 parts of white granulated sugar, 4 parts of white chocolate, 4 parts of a stabilizing system (1.5 parts of physically modified starch, 1.5 parts of polydextrose, 1.2 parts of gelatin, 0.3 parts of an emulsifier), 4 parts of mango jam and 1 part of coconut oil.

[0125] Specifically, the production process of the white chocolate crispy layered mango mousse comprises the following steps:

[0126] (1) Raw material pretreatment: Separate the raw milk, filter and concentrate it with RO membrane, and divide it into skim milk, cream and condensed skim milk. Pre-pasteurize the three raw materials.

[0127] (2) Standardization: skim milk, cream and condensed skim milk were mixed in different proportions according to the index requirements of the base material, heated to 60° C., added with flavoring material (mango jam) and stabilizing system, hydrated for 20 min and sheared to obtain hot mix 1;

[0128] (3) Homogenization: homogenizing the hot mix 1 at 55° C. and a homogenization pressure of 30 / 180 bar to obtain a hot mix 2;

[0129] (4) Sterilization: pasteurize the hot mix 2, control the temperature of the protein stabilization section to 85° C. for 90 seconds, then perform UHT sterilization at 140° C. for 5 seconds, and cool to 25° C. to obtain a base material;

[0130] (5) Whipping and aerating: the base material treated in step (4) is cooled to 12±2° C., whipped online to 160% volume using Mondomix, and then refrigerated at 12±2° C. to obtain cold mousse for later use;

[0131] (6) Chocolate pretreatment: Mix the chocolate and coconut oil and heat to 45° C. to keep it as a pourable hot chocolate solution for later use;

[0132] (7) Double-head filling: using double filling heads to simultaneously inject the mousse prepared in step (5) and the chocolate solution prepared in step (6) into the container, so that the chocolate solution quickly contacts the surface of the mousse;

[0133] (8) Refrigeration solidification: The product filled in step (7) is quickly placed in a refrigerator and refrigerated at 4° C. for 2 h to allow the chocolate solution in the mousse to solidify quickly to form a chocolate crust.

[0134] Comparative Example 2

[0135] A milk chocolate layered coffee mousse coagulated modulated milk comprises the following raw materials in parts by weight: 82 parts of raw milk, 5 parts of white granulated sugar, 4 parts of milk chocolate, 4 parts of a stabilizing system (1.5 parts of physically modified starch, 1.5 parts of polydextrose, 1.2 parts of gelatin, 0.3 parts of an emulsifier), 4 parts of coffee fruity sauce and 1 part of coconut oil.

[0136] Specifically, the production process of the milk chocolate layered coffee mousse comprises the following steps:

[0137] (1) Raw material pretreatment: The raw milk is separated and concentrated by RO membrane filtration to be divided into skim milk, cream and concentrated skim milk, and the three raw materials are pre-pasteurized;

[0138] (2) Standardization: skim milk, cream and condensed skim milk were mixed in different proportions according to the index requirements of the base material, heated to 60°C, added with flavoring substances (coffee fruity sauce) and a stabilizing system, hydrated for 20 minutes and sheared to obtain hot mixed material 1;

[0139] (3) Homogenization: homogenizing the hot mix 1 at 55° C. and a homogenization pressure of 30 / 180 bar to obtain a hot mix 2;

[0140] (4) Sterilization: pasteurize the hot mix 2, control the temperature of the protein stabilization section to 85° C. for 90 seconds, then perform UHT sterilization at 140° C. for 5 seconds, and cool to 25° C. to obtain a base material;

[0141] (5) Whipping and aerating: the base material treated in step (4) is cooled to 12±2° C., whipped online to 160% volume using Mondomix, and then refrigerated at 12±2° C. to obtain cold mousse for later use;

[0142] (6) Chocolate pretreatment: Mix the chocolate and coconut oil and heat to 45° C. to keep it as a pourable hot chocolate solution for later use;

[0143] (7) Double-head filling: using double filling heads to simultaneously inject the mousse prepared in step (5) and the chocolate solution prepared in step (6) into the container, so that the chocolate solution quickly contacts the surface of the mousse;

[0144] (8) Refrigeration solidification: The product filled in step (7) is quickly placed in a refrigerator and refrigerated at 4° C. for 2 h to allow the chocolate solution in the mousse to solidify quickly to form a chocolate crust.

[0145] Comparative Example 3

[0146] A coagulated formula milk with two flavors of mousse (dark chocolate mousse and vanilla mousse) filled by a double-filling-head filling spiral comprises the following raw materials in parts by weight: 81 parts of raw milk, 5 parts of white sugar, 5 parts of dark chocolate, 5 parts of vanilla fruit sauce, and 4 parts of a stabilizing system (1.5 parts of physically modified starch, 1.5 parts of polydextrose, 1.2 parts of gelatin, and 0.3 parts of an emulsifier).

[0147] Specifically, the production process of the dark chocolate mousse & vanilla mousse comprises the following steps:

[0148] (1) Raw material pretreatment: The raw milk is separated and concentrated by RO membrane filtration to be divided into skim milk, cream and concentrated skim milk, and the three raw materials are pre-pasteurized;

[0149] (2) Standardization of vanilla mousse: skim milk, cream and condensed skim milk were mixed in different proportions according to the index requirements of the base material, heated to 60°C, added with flavoring material (vanilla fruit sauce) and stabilizing system, hydrated for 20 minutes and sheared to obtain hot mix 1;

[0150] (3) Homogenization: homogenizing the hot mix 1 at 55° C. and a homogenization pressure of 30 / 180 bar to obtain a hot mix 2;

[0151] (4) Sterilization: pasteurize the hot mix 2, control the temperature of the protein stabilization section to 85° C. for 90 seconds, then perform UHT sterilization at 140° C. for 5 seconds, and cool to 25° C. to obtain base material 1;

[0152] (5) Whipping and aerating: the base material 1 treated in step (4) is cooled to 12±2° C., whipped online to 160% volume using Mondomix, and then refrigerated at 12±2° C. to obtain a cold mousse 1 for later use;

[0153] (6) Standardization of dark chocolate mousse: skim milk, cream and condensed skim milk were mixed in different proportions according to the index requirements of the base material and heated to 60°C, flavoring substances (dark chocolate) and stabilizing system were added, hydrated for 20 minutes and sheared to obtain hot mix 3;

[0154] (7) Homogenization: homogenizing the hot mix 3 at 55° C. with a homogenization pressure of 30 / 180 bar to obtain the hot mix 4;

[0155] (8) Sterilization: pasteurize the hot mix 4, control the temperature of the protein stabilization section to 85° C. for 90 seconds, then perform UHT sterilization at 140° C. for 5 seconds, and cool to 25° C. to obtain base material 2;

[0156] (9) Whipping and aerating: Cool the base material 2 treated in step (8) to 12±2° C., whip it online to 160% volume using Mondomix, and then refrigerate at 12±2° C. to obtain cold mousse 2 for later use;

[0157] (10) Double-head filling: using a double filling head to simultaneously spirally inject the cold mousse 1 prepared in step (5) and the cold mousse 2 prepared in step (9) into the container;

[0158] (11) Refrigeration and solidification: The product filled in step (10) is quickly placed in a cold storage room and refrigerated at 4°C for 2 hours.

[0159] Sensory evaluation:

[0160] Sensory evaluation was performed on various indicators of the coagulated modulated milk prepared in Examples 1-4 and Comparative Examples 1-3. The test results are shown in Table 4 below.

[0161] Table 4 Test evaluation results of each coagulated modulated milk

[0162]

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[0164] From the analysis of the test results in Table 4 above, we can see that:

[0165] Best performance: Example 1 (dark chocolate crust layered dark chocolate mousse) is the most outstanding product among all samples. It has excellent color, aroma and taste. The combination of chocolate crust and mousse is very harmonious. The balance of taste and flavor is very good. The overall score is high, which is suitable for consumers who like classic dark chocolate and mousse flavors.

[0166] Excellent choices: Example 2 (dark chocolate crispy layered white chocolate cheese mousse) and Example 4 (dark chocolate crispy layered vanilla mousse) also perform very well in terms of color, aroma and taste, with balanced flavor and delicate taste, suitable for consumers who like the taste of white chocolate or vanilla.

[0167] Needs improvement: Example 3 (dark chocolate crispy layered mint mousse) scored slightly lower, especially in terms of flavor fusion and sweetness balance. It may be that the combination of mint flavor and chocolate is not as expected, and it is necessary to adjust the ratio of mint to chocolate, or strengthen the transition and fusion of flavors.

[0168] Comparative products: Comparative Examples 1 and 2 (white chocolate crispy layered mango mousse, milk chocolate layered coffee mousse) performed slightly worse than Examples 1, 2 and 4, especially in terms of color layering, flavor fusion, and overall sweetness and flavor balance.

[0169] The specific embodiments of the present invention are described in detail above, but they are only examples, and the present invention is not limited to the specific embodiments described above. For those skilled in the art, any equivalent modifications and substitutions made to the present invention are also within the scope of the present invention. Therefore, the equalization changes and modifications made without departing from the spirit and scope of the present invention should be included in the scope of the present invention.

Claims

1. A production process of a coagulated modulated milk containing a chocolate crust, characterized in that: The steps include: (1) Raw material pretreatment: The raw milk is separated and concentrated by RO membrane filtration to be divided into skim milk, cream and concentrated skim milk raw materials, and the three raw materials are pre-pasteurized respectively; (2) Standardization treatment: skim milk, cream and condensed skim milk were mixed in different proportions according to the index requirements of the base material and heated to 60° C., and then flavoring material cocoa powder and a stabilizing system were added, hydrated for 20 minutes and sheared to obtain a hot mix 1; (3) Homogenization: homogenizing the hot mix 1 at 55° C. and a homogenization pressure of 30 / 180 bar to obtain a hot mix 2; (4) Sterilization: pasteurize the hot mix 2, control the temperature of the protein stabilization section to 82-88° C. for 80-100 seconds, then perform UHT sterilization at 135-142° C. for 2-5 seconds, and cool to 25° C. to obtain a base material; (5) Whipping and aerating: the base material sterilized in step (4) is cooled for a second time, then whipped online to 160% volume using a Mondomix device, and then refrigerated at 12±2° C. to obtain a cold mousse; (6) Chocolate pretreatment: mixing chocolate and coconut oil and heating to 45° C. to prepare a fluid hot chocolate solution; (7) Double-head filling: using a double filling head to simultaneously inject the cold mousse prepared in step (5) and the hot chocolate solution prepared in step (6) into the container, so that the hot chocolate solution quickly contacts the surface of the cold mousse; (8) Refrigeration solidification: The product filled in step (7) is quickly placed in a refrigerator and refrigerated at 0-4° C. for 1-2 hours to allow the chocolate solution in the mousse to solidify quickly to form a chocolate crust.

2. The production process according to claim 1, characterized in that: In step (1), the pre-pasteurization temperature is 95° C. and the sterilization time is 360 s.

3. The production process according to claim 1, characterized in that: In step (2), the contents of the components in the mixture of skim milk, cream and concentrated skim milk are, by mass percentage, 55-60% skim milk, 20-25% cream and 15-20% concentrated skim milk.

4. The production process according to claim 1, characterized in that: In step (4), the temperature of the protein stabilization section is 85°C and the duration is 90 seconds; the temperature of the UHT sterilization is 140°C and the duration is 4 seconds.

5. The production process according to claim 1, characterized in that: In step (5), the base material is cooled twice to 12±2°C before whipping.

6. The production process according to claim 1, characterized in that: In step (5), when filling with a double-head filling head, the temperature difference between the cold mousse and the hot chocolate solution is controlled within 30°C.

7. The production process according to claim 1, characterized in that: In step (5), the flow rate of the mousse is controlled to be 50-100 ml / s, and the flow rate of the chocolate solution is controlled to be 10-20 ml / s.

8. The production process according to claim 1, characterized in that: In step (6), the refrigeration process is: first, the product is statically cooled at 2-6°C for 3 hours, and then the refrigeration temperature is controlled to 0-2°C for rapid cooling for 2 hours.

9. A coagulated modulated milk containing chocolate crust prepared by the process according to any one of claims 1 to 8, characterized in that: The preparation method comprises the following raw materials in parts by weight: 80-85 parts of raw milk, 5-9 parts of chocolate, 3-7 parts of white sugar, 4 parts of a stabilizing system, 2-4 parts of cocoa powder and 0.5-1.5 parts of coconut oil.

10. The chocolate crust-containing set-type modulated milk according to claim 9, characterized in that: The chocolate is one or more of milk chocolate, dark chocolate or white chocolate; the stabilizing system is one or more of gelatin, emulsifier, physically modified starch and polydextrose.

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