Chocolate composition, thick crispy ice cream and preparation method of thick crispy ice cream

Abstract

The invention provides a chocolate composition, thick crispy ice cream and a preparation method of the thick crispy ice cream. The chocolate composition comprises the following raw materials in percentage by weight: 25.5-31% of grease, 74-78% of chocolate raw materials and 0.5-1% of an emulsifying agent. The preparation method of the thick crispy ice cream comprises the following steps: adding the chocolate composition into a mold, freezing, and sucking out the unfrozen chocolate composition to form a thick crispy shell; injecting ice cream milk into the thick crispy shell, inserting chopsticks, freezing, and demolding to obtain the thick crispy ice cream. The invention also provides the thick crispy ice cream prepared by the method. The low-temperature contractility and cracking phenomenon of the chocolate can be reduced by blending the composition of the chocolate composition, the flowability of the chocolate composition can be ensured, the taste of a thick chocolate shell can be ensured, and meanwhile, the crispy thickness is considered.

Description

Technical Field

[0001] The invention relates to a chocolate composition and a thick crispy ice cream and a preparation method thereof, belonging to the technical field of frozen drink preparation. Background Art

[0002] Ice cream is a great way to cool down in the summer, and chocolate crust is a perfect match for ice cream, and is an indispensable additive in ice cream products. At present, chocolate crust is mainly used in ice cream products through two processes: external coating and internal spraying. The use of these two processes is relatively mature, and there are many products on the market that use these two processes. Given that consumers are tired of chocolate ice cream products, it is urgent to find an innovative method and process to break the deadlock of chocolate crust ice cream products.

[0003] In addition to the two chocolate crispy processes of external coating and internal spraying, the internal shell suction is also a new chocolate crispy process, but it has high breakage, low yield and small output per unit time, which is not suitable for large-scale production. Corresponding to the internal shell suction process, there are few chocolate crispy ice creams with external shell suction on the market, and chocolate crispy with a thickness of more than 2mm is even rarer. This is because the internal shell chocolate crispy products are prone to shell shrinkage and cracking. Summary of the invention

[0004] In order to solve the above technical problems, the object of the present invention is to provide a chocolate composition, which can be used to make thick and crispy ice cream.

[0005] To achieve the above object, the present invention provides a chocolate composition, which comprises, by weight percentage, 25.5-31% of fat, 74-78% of chocolate raw materials, and 0.5-1% of emulsifier.

[0006] According to a specific embodiment of the present invention, preferably, the fat content of the chocolate composition is 50-55%. Controlling the fat content of the chocolate composition can not only provide anti-shrinkage performance, but also obtain a thicker shell.

[0007] According to a specific embodiment of the present invention, preferably, the oil is selected from one or a combination of two or more of coconut oil, palm oil, peanut oil, soybean oil and non-hydrogenated shortening; more preferably, the oil is a combination of coconut oil, palm oil and soybean oil, and the mass ratio of the three is (2-3): (0.4-0.6): (0.1-0.2).

[0008] According to a specific embodiment of the present invention, preferably, the chocolate raw material is one or a combination of two or more of cocoa butter substitute chocolate, pure cocoa butter chocolate and cocoa powder, such as chocolate powder, cocoa powder, liquid chocolate, solid block chocolate and the like.

[0009] According to a specific embodiment of the present invention, preferably, the emulsifier is selected from one or a combination of two or more of concentrated phospholipids, sucrose fatty acid esters, and polyricinoleic acid glyceride.

[0010] The present invention also provides a method for preparing the above chocolate composition, which comprises the following steps:

[0011] The fat is preheated to a high temperature, and then chocolate raw materials and emulsifiers are added, and the chocolate composition is obtained through melting, stirring, fine grinding and sterilization.

[0012] In the above method for preparing the chocolate composition, preferably, the preheating temperature of the oil is 55-60°C.

[0013] In the above method for preparing the chocolate composition, preferably, the fine grinding time is 50-90 minutes.

[0014] In the above method for preparing the chocolate composition, preferably, the sterilization temperature is 72-75°C.

[0015] The chocolate composition provided by the invention has the advantages of low price, good shrinkage resistance and high yield, and can be used to prepare a thicker chocolate crisp shell.

[0016] The present invention also provides a method for preparing thick crispy ice cream, wherein the preparation method comprises:

[0017] adding the above chocolate composition into a mold, freezing it, and then sucking out the unfrozen chocolate composition to form a thick crispy shell;

[0018] Ice cream milk is injected into the thick crispy shell, chopsticks are inserted, the shell is frozen, and the shell is demoulded to obtain the thick crispy ice cream.

[0019] In the above method for preparing thick crispy ice cream, preferably, the temperature of the chocolate composition added to the mold is 50-55°C.

[0020] In the above method for preparing thick and crispy ice cream, preferably, when injecting the ice cream milk, the mold is immersed in industrial brine, and the temperature of the industrial brine is -25°C to -32°C.

[0021] In the above method for preparing thick crispy ice cream, preferably, the freezing time is 45-50 seconds.

[0022] In the above-mentioned method for preparing thick crispy ice cream, preferably, the demoulding is performed by flushing the outer wall of the mold with demoulding water to allow the ice cream to be naturally ejected; more preferably, the temperature of the demoulding water is 15-20°C, and the flushing time is 15-25s. The present invention can ensure smooth demoulding of the chocolate shell by controlling the temperature and flushing time of the demoulding water, and can adapt to the feasibility and speed of the actual production line to ensure the freezing effect.

[0023] According to a specific embodiment of the present invention, preferably, the method for preparing the thick crispy ice cream comprises the following specific steps:

[0024] (1) Preparation of chocolate composition: firstly put oil into a heat preservation tank to preheat it; then put chocolate raw materials and other raw materials into it, melt and stir them evenly, then grind them finely, then heat and sterilize them, and then cool them down to the use temperature for later use;

[0025] (2) Shell suction: immerse a stainless steel mold in industrial salt water, pour the chocolate composition prepared in (1) into the mold, and after freezing, suck out the remaining unfrozen chocolate composition, thereby forming a thick chocolate crisp shell;

[0026] (3) pouring ice cream milk: pouring ice cream milk into the chocolate crispy shell formed in (2);

[0027] (4) Freeze with chopsticks: insert the chopsticks into the ice cream handle and freeze it;

[0028] (5) Demolding: Use demoulding water to flush the outer wall of the stainless steel mold to allow the ice cream to be naturally released;

[0029] (6) Packaging: Packaging and storage.

[0030] The chocolate crispy crust of the thick crispy crust ice cream obtained by the method provided by the present invention is thick and crispy, and has a good aftertaste.

[0031] The present invention can reduce the low-temperature shrinkage and cracking of chocolate by adjusting the composition of the chocolate composition, which can ensure the fluidity of the chocolate composition, the taste of the thick chocolate shell, and the thickness of the crispy skin. At the same time, by adjusting the chocolate shell suction process, by adjusting the shell suction time, the shell suction temperature and the demoulding water temperature, the V-type is not the core during solidification and crystallization, so that the III-type, VI-type and V-type coexist, so that the overall structure of the chocolate is not so tight, thereby reducing the degree of shrinkage and improving the aesthetics of the product. In terms of production efficiency, the technical solution of the present invention can reduce the defective product rate and improve the product qualification rate.

[0032] The invention also provides a thick and crispy ice cream, which is prepared by the method.

[0033] The method for preparing thick crispy skin ice cream provided by the present invention can obtain thicker crispy skin. Preferably, the thickness of the crispy skin of the thick crispy skin ice cream is ≥2 mm, more preferably 2 mm-2.5 mm.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] (1) The fat content of the chocolate composition provided by the present invention is between 50-55%, and the present invention provides a chocolate composition suitable for forming a thick shell and crispy crust, which has a certain anti-shrinkage performance, and to a certain extent makes up for the current problem of chocolate shrinkage after shell absorption, and can improve production costs.

[0036] (2) The method for preparing thick and crispy ice cream provided by the present invention can ensure good fluidity and drying ability of the chocolate composition by using the chocolate composition provided by the present invention, and at the same time, the method of demolding the ice cream with warm water is changed, preferably using normal temperature water for demolding. After demolding, no chocolate remains in the mold, the mold is easy to clean, and energy is effectively saved and efficiency is improved.

[0037] (3) The preparation method of the thick crispy ice cream provided by the present invention can be used as a reference in the thin chocolate crispy ice cream to replace the coating process and solve the problem of slow drying of chocolate and dripping and contaminating the production site during the coating process.

[0038] (4) The chocolate shell of the thick chocolate crispy ice cream provided by the present invention has a smooth surface. Compared with ordinary chocolate crispy products, it is thicker and crisper in the mouth and has a rich chocolate flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1-Figure 5 These are the finished product renderings of the ice cream products of Examples 1-2 and Comparative Examples 1-3 respectively.

[0040] Figure 6 and Figure 7 This is a comparison chart of the shrinkage conditions under different molds of Example 1.

[0041] Figure 8 and Fig. 9 This is a comparison chart of the shrinkage conditions under different molds of Comparative Example 2. DETAILED DESCRIPTION

[0042] In order to have a clearer understanding of the technical features, purposes and beneficial effects of the present invention, the technical solution of the present invention is now described in detail below, but it should not be construed as limiting the applicable scope of the present invention.

[0043] Example 1

[0044] This embodiment provides a method for preparing thick crispy ice cream, which comprises the following steps:

[0045] (1) Preparation of chocolate composition: First, add 25.5% of the total weight of raw materials into a heat preservation tank, wherein the mass ratio of coconut oil, palm oil and soybean oil is 2:0.5:0.2; then add 74% of dark chocolate raw materials and 0.5% of concentrated lecithin, melt and stir evenly, grind for 60 minutes, then heat to 72-75°C for sterilization, and then cool to 55°C for use. The fat content of the chocolate composition is about 50%.

[0046] (2) Shell suction: The stainless steel mold is immersed in industrial brine, and the chocolate composition prepared in (1) is poured into the mold. After freezing in industrial brine at -25°C to 32°C for 45 seconds, the remaining unfrozen chocolate composition is sucked out, thereby forming a thick chocolate crispy shell.

[0047] (3) Pouring ice cream milk: Pour ice cream milk into the chocolate crispy shell formed in (2).

[0048] (4) Freeze by inserting chopsticks: Insert the handle of the popsicle and freeze it.

[0049] (5) Demolding: Rinse the outer wall of the stainless steel mold with 20°C demoulding water for 15 seconds, and then demould to obtain thick and crispy ice cream.

[0050] (6) Packaging: Packaging and storage.

[0051] Example 2

[0052] This embodiment provides a method for preparing thick crispy ice cream, which comprises the following steps:

[0053] (1) Preparation of chocolate composition: First, add 31% of the total weight of raw materials into a heat preservation tank, wherein the mass ratio of coconut oil, palm oil and soybean oil is 2:0.5:0.2; then add 68% of dark chocolate raw materials and 1% of concentrated lecithin, melt and stir evenly, grind for 60 minutes, then heat to 72-75°C for sterilization, and then cool to 55°C for use. The fat content of the chocolate composition is about 55%.

[0054] (2) Shell suction: The stainless steel mold is immersed in industrial brine, and the chocolate composition prepared in (1) is poured into the mold. After freezing in industrial brine at -25°C to 32°C for 45 seconds, the remaining unfrozen chocolate composition is sucked out, thereby forming a thick chocolate crispy shell.

[0055] (3) Pouring ice cream milk: Pour ice cream milk into the chocolate crispy shell formed in (2).

[0056] (4) Freeze by inserting chopsticks: Insert the handle of the popsicle and freeze it.

[0057] (5) Demolding: Rinse the outer wall of the stainless steel mold with 20°C demoulding water for 15 seconds, and then demould to obtain thick and crispy ice cream.

[0058] (6) Packaging: Packaging and storage.

[0059] Comparative Example 1

[0060] This comparative example provides a method for preparing thick crispy ice cream, which comprises the following steps:

[0061] (1) Preparation of chocolate composition: firstly put 25.5% of the total weight of raw materials into a heat preservation tank, wherein the mass ratio of coconut oil, palm oil and soybean oil is 1:1:1, and heat it to 55°C; then put 74% of dark chocolate raw materials and 0.5% of concentrated lecithin, melt and stir evenly, grind for 60 minutes, and then heat it to 72-75°C for sterilization, and then cool it to 55°C for use. The fat content of the chocolate composition is about 50%.

[0062] (2) Shell suction: The stainless steel mold is immersed in industrial brine, and the chocolate combination prepared in (1) is poured into the mold. After freezing in industrial brine at -25°C to 32°C for 45 seconds, the remaining unfrozen chocolate composition is sucked out, thereby forming a thick chocolate crisp shell.

[0063] (3) Pouring ice cream milk: Pour ice cream milk into the chocolate crispy shell formed in (2).

[0064] (4) Freeze by inserting chopsticks: Insert the handle of the popsicle and freeze it.

[0065] (5) Demolding: Rinse the outer wall of the stainless steel mold with 15°C demoulding water for 20 seconds, and then demould to obtain thick and crispy ice cream.

[0066] (6) Packaging: Packaging and storage.

[0067] Comparative Example 2

[0068] (1) Preparation of chocolate composition: firstly put 25.5% of the total weight of raw materials into a heat preservation tank, wherein the oil is all coconut oil, and heat it to 55°C; then put 74% of dark chocolate raw materials and 0.5% of concentrated lecithin, melt and stir evenly, grind for 60 minutes, and then heat it to 72-75°C for sterilization, and then cool it to 55°C for use. The fat content of the chocolate composition is about 50%.

[0069] (2) Shell suction: The stainless steel mold is immersed in industrial brine, and the chocolate combination prepared in (1) is poured into the mold. After freezing in industrial brine at -25°C to 32°C for 45 seconds, the remaining unfrozen chocolate composition is sucked out, thereby forming a thick chocolate crisp shell.

[0070] (3) Pouring ice cream milk: Pour ice cream milk into the chocolate crispy shell formed in (2).

[0071] (4) Freeze by inserting chopsticks: Insert the handle of the popsicle and freeze it.

[0072] (5) Demolding: Rinse the outer wall of the stainless steel mold with 15°C demoulding water for 20 seconds, and then demould to obtain thick and crispy ice cream.

[0073] (6) Packaging: Packaging and storage.

[0074] Comparative Example 3

[0075] (1) Preparation of chocolate composition: First, add 25.5% of the total weight of raw materials into a heat preservation tank, wherein the mass ratio of coconut oil, palm oil and soybean oil is 2:0.5:0.2; then add 74% of dark chocolate raw materials and 0.5% of concentrated lecithin, melt and stir evenly, grind for 60 minutes, then heat to 72-75°C for sterilization, and then cool to 55°C for use. The fat content of the chocolate composition is about 50%.

[0076] (2) Shell suction: The stainless steel mold is immersed in industrial brine, and the chocolate combination prepared in (1) is poured into the mold. After freezing in industrial brine at -25°C to 32°C for 45 seconds, the remaining unfrozen chocolate composition is sucked out, thereby forming a thick chocolate crisp shell.

[0077] (3) Pouring ice cream milk: Pour ice cream milk into the chocolate crispy shell formed in (2).

[0078] (4) Freeze by inserting chopsticks: Insert the handle of the popsicle and freeze it.

[0079] (5) Demolding: Rinse the outer wall of the stainless steel mold with 40°C demoulding water for 20 seconds, and then demould to obtain thick and crispy ice cream.

[0080] (6) Packaging: Packaging and storage.

[0081] The finished product effects of Examples 1-2 and Comparative Example 3 are shown in Table 1 and Table 2. Figure 1-Figure 9 As shown:

[0082] Table 1

[0083]

[0084] The texture analyzer was used to test the three indices of hardness, crispness and chewiness to measure the effects of the embodiments and comparative examples. The test results are shown in Table 2.

[0085] Table 2

[0086]

[0087] From the data in Table 2, it can be seen that the texture characteristics of Examples 1 and 2 are better than those of the comparative example, but in comparison, the texture characteristics of Example 1 are better than those of Example 2, but the difference between the two is not large.

[0088] The ice cream products of the embodiments and comparative examples were subjected to sensory evaluation, and were evaluated based on five dimensions: taste, crispness, appearance, tissue state, and comprehensive score. 25 people were selected to conduct a blind test on the comparative samples of the examples, with a full score of 10 points. The higher the score, the better the sensory experience. The results were recorded to obtain the data in Table 3.

[0089] Table 3 Sensory evaluation results

[0090]

[0091] It can be seen from the evaluation results shown in Table 3 that although there is no obvious difference between the embodiment and the comparative example in appearance, the scores of the two embodiments are higher than those of the comparative example in terms of taste, palatability and comprehensive score, and embodiment 1 is the best embodiment.

Claims

1. A chocolate composition, wherein the raw materials thereof comprise, by weight percentage: Oil 25.5-31%, chocolate raw materials 74-78%, emulsifier 0.5-1%.

2. The chocolate composition according to claim 1, wherein The chocolate composition has a fat content of 50-55%.

3. The chocolate composition according to claim 1 or 2, wherein: The oil is selected from one or a combination of two or more of coconut oil, palm oil, peanut oil, soybean oil, and non-hydrogenated shortening; Preferably, the oil is a combination of coconut oil, palm oil and soybean oil, and the mass ratio of the three is (2-3): (0.4-0.6): (0.1-0.2).

4. The chocolate composition according to claim 1, wherein The chocolate raw material is one or a combination of two or more of cocoa butter substitute chocolate, pure cocoa butter chocolate and cocoa powder.

5. The chocolate composition according to claim 1, wherein The emulsifier is selected from one or a combination of two or more of concentrated phospholipids, sucrose fatty acid esters, and polyricinoleic acid glycerides.

6. A method for preparing the chocolate composition according to any one of claims 1 to 5, comprising the following steps: Preheating the oil to a high temperature, then adding chocolate raw materials and emulsifiers, melting, stirring, fine grinding, and sterilizing to obtain the chocolate composition; Preferably, the temperature of the oil preheating is 55-60°C; Preferably, the fine grinding time is 50-90 min; Preferably, the sterilization temperature is 72-75°C.

7. A method for preparing thick crispy ice cream, wherein: The preparation method comprises: Adding the chocolate composition according to any one of claims 1 to 5 into a mold, and after freezing, sucking out the unfrozen chocolate composition to form a thick crispy shell; Ice cream milk is injected into the thick crispy shell, chopsticks are inserted, the shell is frozen, and the shell is demoulded to obtain the thick crispy ice cream.

8. The preparation method according to claim 7, wherein: The temperature of the chocolate composition added to the mold is 50-55°C; Preferably, when the ice cream milk is injected, the mold is immersed in industrial brine, and the temperature of the industrial brine is -25°C to -32°C; Preferably, the freezing time is 45-50s.

9. The preparation method according to claim 7, wherein: The demoulding is carried out by flushing the outer wall of the mold with demoulding water to make the ice cream come out naturally; Preferably, the temperature of the demoulding water is 15-20° C., and the showering time is 15-25 seconds.

10. A thick crispy ice cream, which is prepared by the method according to any one of claims 7 to 9; Preferably, the thickness of the crispy crust of the thick crispy crust ice cream is ≥2 mm.

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