Chocolate crisp layer and flowing core sauce combined ice cream and preparation method thereof

Abstract

The invention provides ice cream with combination of chocolate crisp layers and flowing core sauce and a preparation method thereof, and the preparation method comprises the following steps: pouring ice cream milk into a mold, freezing for 30-100 seconds at-30--35 DEG C, sucking away the ice cream milk which is not frozen and formed, and forming an ice cream milk shell with the thickness of 5-8 mm; pouring liquid chocolate at the temperature of 50-60 DEG C, freezing for 10-30 seconds at the temperature of-30 DEG C to-35 DEG C, sucking away the liquid chocolate which is not frozen and formed, and forming a chocolate crisp layer with the thickness of 2-10 mm; pouring flowing core sauce, pouring ice cream milk into the root of the ice cream, inserting chopsticks, and freezing. The chocolate crisp layer is added between the flowing core sauce and the ice cream, and the ice cream milk shell and the flowing core sauce are separated by utilizing the hydrophobic characteristic of the chocolate crisp layer, so that the ice cream milk shell and the flowing core sauce are not contacted, and the problems that sugar in the flowing core sauce is gradually migrated, the ice cream milk shell absorbs the sugar in the jam, and the ice cream milk shell becomes soft and deformed are solved.

Description

Technical Field

[0001] The invention relates to the technical field of ice cream, and in particular to an ice cream combining a chocolate crisp layer and a lava sauce and a preparation method thereof. Background Art

[0002] Ice cream with a single structure is very common to consumers and is difficult to attract their attention. In order to win the market, many ice cream manufacturers add various jams, fruit jams and other substances that are different from the ice cream components into stick-type ice cream to achieve the selling point of rich taste.

[0003] Since the sugar content of jam (total sugar content 45-55%) is higher than the solids of ice cream (30-38%), the sugar in the jam will gradually migrate during storage and transportation. The ice cream absorbs the sugar in the jam and slowly becomes soft and deformed, causing many quality problems for such products at the terminal. For example, the outer layer of ice cream melts and the jam core inside leaks out, and some break from the jam. This not only shortens the shelf life of such products, but also brings a bad experience to consumers, affecting the sales of such products.

[0004] The existing solution is to add a plastic tray to such products to ensure that the products will not stick to the packaging film after deformation, but this method increases costs and still cannot solve the problem. Summary of the invention

[0005] In view of this, the present invention provides an ice cream combining a chocolate crisp layer and a lava sauce and a preparation method thereof, wherein the preparation method can solve the problem that the migration of sugar in the lava sauce causes the ice cream shell to become soft and deformed.

[0006] In order to solve the technical problems raised in the background technology, the present invention adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a method for preparing ice cream combining a chocolate crisp layer and a lava sauce, the preparation method comprising the following steps:

[0008] S1: Prepare ice cream milk, liquid chocolate and lava sauce;

[0009] S2: pouring the ice cream milk into a mold, freezing it at -30°C to -35°C for 30s to 100s, and then sucking away the unfrozen ice cream milk, wherein the thickness of the ice cream milk shell frozen and formed in the mold is 5 to 8mm;

[0010] S3: pouring the liquid chocolate into the ice cream shell in S2, wherein the temperature of the liquid chocolate is 50-60°C, freezing the liquid chocolate at -30°C to -35°C for 10s to 30s, and then sucking away the unfrozen liquid chocolate, so that the thickness of the frozen chocolate crisp layer formed on the inner wall of the ice cream shell is 2-10mm;

[0011] S4: pouring lava sauce into the chocolate crisp layer in S3, using the ice cream milk to pour into the base of the ice cream, then inserting chopsticks and freezing to obtain ice cream with the chocolate crisp layer and lava sauce combined.

[0012] Furthermore, the preparation method uses a colorful ice cream production line to prepare the ice cream with the chocolate crisp layer and the lava sauce; in S2, a slurry suction trolley is used to suck away the unfrozen ice cream milk; in S3, a slurry suction trolley is used to suck away the unfrozen liquid chocolate.

[0013] Furthermore, the speed of the main machine of the colored line in the colored ice cream production line is 16 rows / minute to 20 rows / minute.

[0014] Furthermore, in S2, the distance between the ice cream milk material and the upper edge of the mold is 1.5 cm to 2.0 cm.

[0015] Furthermore, the content of cocoa butter is 30-50wt.%, coconut oil is 20-30wt.% and palm oil is 20-30wt.%.

[0016] Furthermore, the lava sauce comprises at least one of chocolate sauce, nut sauce and fruit sauce, wherein the nut sauce comprises at least one of pistachio sauce, almond sauce and walnut sauce, and the fruit sauce comprises at least one of apple sauce, strawberry sauce, mango sauce and grape sauce; the soluble solid content in the lava sauce is 50-60wt.%.

[0017] Furthermore, the unfrozen liquid chocolate sucked away in S3 is preheated to 40-45° C., and then mixed with the liquid chocolate heated to 55-65° C., and after reaching a temperature of 50-60° C., it is continued to be used for pouring in S3.

[0018] Furthermore, the freezing conditions in S4 are: freezing at -30°C to -35°C for 60s to 150s.

[0019] Furthermore, the preparation method further comprises: S5: demoulding and packaging the ice cream combined with the chocolate crisp layer and the lava sauce obtained after freezing in S4.

[0020] In a second aspect, the present invention provides an ice cream combining a chocolate crisp layer and a lava sauce, which is prepared by the preparation method as described above.

[0021] The beneficial effects of the above technical solution of the present invention are as follows:

[0022] The invention provides a method for preparing ice cream with a chocolate crisp layer and a lava sauce. The method comprises the following steps: S1: preparing ice cream milk, liquid chocolate and a lava sauce; S2: pouring the ice cream milk into a mold, freezing it at -30°C to -35°C for 30s to 100s, then sucking away the ice cream milk that is not frozen and formed, and the thickness of the ice cream shell frozen and formed in the mold is 5 to 8mm; S3: pouring the liquid chocolate into the ice cream shell in S2, the temperature of the liquid chocolate is 50 to 60°C, freezing it at -30°C to -35°C for 10s to 30s, then sucking away the liquid chocolate that is not frozen and formed, and the thickness of the frozen and formed chocolate crisp layer formed on the inner wall of the ice cream shell is 2 to 10mm; S4: pouring the lava sauce into the chocolate crisp layer in S3, pouring the root of the ice cream with the ice cream milk, then inserting chopsticks and freezing, so as to obtain the ice cream with the chocolate crisp layer and the lava sauce.

[0023] The present invention innovatively adds a layer of chocolate crisp layer between the lava sauce and the ice cream, and utilizes the hydrophobic properties of the chocolate crisp layer to isolate the ice cream shell and the lava sauce so that the two do not contact each other, thereby avoiding the gradual migration of sugar in the lava sauce, and the ice cream shell absorbing the sugar in the jam, slowly becoming soft and deformed. At the same time, when consumers eat ice cream, they can enjoy the crisp taste of the chocolate crisp layer and the soft taste of the lava sauce, and the overall product has a rich taste. The present invention explores the thickness of the ice cream shell, the pouring temperature of the liquid chocolate, and the thickness of the chocolate crisp layer, and further explores the properties of chocolate, and obtains a preparation method that can make the workshop production capacity moderate, the product properties stable and the taste good. DETAILED DESCRIPTION

[0024] In order to further understand the present invention, preferred embodiments of the present invention are described below in conjunction with examples. However, it should be understood that these descriptions are only for further illustrating the features and advantages of the present invention, rather than for limiting the present invention.

[0025] In a first aspect, the present invention provides a method for preparing ice cream combining a chocolate crisp layer and a lava sauce, the preparation method comprising the following steps:

[0026] S1: Prepare ice cream milk, liquid chocolate and lava sauce;

[0027] S2: pouring the ice cream milk into a mold, freezing it at -30°C to -35°C for 30s to 100s, and then sucking away the unfrozen ice cream milk, wherein the thickness of the ice cream milk shell frozen and formed in the mold is 5 to 8mm;

[0028] S3: pouring the liquid chocolate into the ice cream shell in S2, wherein the temperature of the liquid chocolate is 50-60°C, freezing the liquid chocolate at -30°C to -35°C for 10s to 30s, and then sucking away the unfrozen liquid chocolate, so that the thickness of the frozen chocolate crisp layer formed on the inner wall of the ice cream shell is 2-10mm;

[0029] S4: pouring lava sauce into the chocolate crisp layer in S3, using the ice cream milk to pour into the base of the ice cream, then inserting chopsticks and freezing to obtain ice cream with the chocolate crisp layer and lava sauce combined.

[0030] According to some embodiments of the present invention, the preparation method uses a colorful ice cream production line to prepare the ice cream combining the chocolate crisp layer and the lava sauce; in S2, a slurry suction trolley is used to suck away the unfrozen ice cream milk; in S3, a slurry suction trolley is used to suck away the unfrozen liquid chocolate.

[0031] In view of the problems existing in the prior art described in the background of the present invention, the present invention prepares an ice cream with a core of lava sauce, a middle layer of chocolate and an outermost layer of ice cream shell. The preparation method comprises the following steps:

[0032] S1: Prepare ice cream milk, liquid chocolate and lava sauce;

[0033] S2: pouring ice cream milk into the mold and freezing it at -30°C to -35°C for 30s to 100s. Under this freezing condition, the outer layer of ice cream milk is frozen, while the inner core part of the ice cream milk is not frozen. At this time, the inner part of the ice cream milk that has not been frozen is sucked away, leaving the ice cream milk shell frozen in the mold, and the thickness of the ice cream milk shell is controlled to be 5 to 8mm;

[0034] S3: pouring liquid chocolate into the frozen ice cream shell remaining in the mold, wherein the temperature of the liquid chocolate is 50-60°C, and freezing it at -30°C to -35°C for 10s to 30s. Under this freezing condition, a portion of the liquid chocolate close to the ice cream shell is frozen and formed, while the remaining liquid chocolate away from the ice cream shell is not frozen and formed. Subsequently, the liquid chocolate that has not been frozen and formed is sucked away to form a frozen and formed chocolate crisp layer on the inner side of the ice cream shell, wherein the thickness of the chocolate crisp layer is 2-10mm.

[0035] S4: pouring lava sauce into the chocolate crisp layer in S3, pouring ice cream milk material into the root to seal the bottom, then inserting chopsticks and freezing, to obtain an ice cream with a lava sauce as the inner core, a chocolate crisp layer in the middle, and an ice cream milk shell as the outer layer.

[0036] The present invention uses a colorful ice cream production line in conjunction with the preparation method described above. Specifically, a slurry suction trolley is used in S2 to suck away the unfrozen ice cream milk; and a slurry suction trolley is used in S3 to suck away the unfrozen liquid chocolate.

[0037] The present invention innovatively adds a layer of chocolate crisp layer between the lava sauce and the ice cream, and utilizes the hydrophobicity of the chocolate crisp layer to isolate the ice cream shell and the lava sauce, so that the two do not contact each other, thereby avoiding the gradual migration of sugar in the lava sauce, and the ice cream shell absorbing the sugar in the jam, and gradually becoming soft and deformed. At the same time, when consumers eat ice cream, they can enjoy the crisp taste of the chocolate crisp layer and the soft taste of the lava sauce, and the overall product has rich taste levels.

[0038] It should be understood that the preparation of the ice cream with the combination of the chocolate crisp layer and the lava sauce by the colored ice cream production line in the present invention is not simply achieved by adding a layer of chocolate crisp layer in the middle. The problems that need to be paid attention to in the present invention include at least the following: (1) Since the liquid chocolate needs to be poured into the cold colored line mold first, and then sucked away by the slurry suction cart, leaving the space for the lava sauce inside the chocolate crisp layer, the liquid chocolate can only freeze near the ice cream shell. The inventor found that if the temperature of the liquid chocolate is low, it is easy to freeze in a short time, resulting in a very thick chocolate crisp layer, affecting the cost and taste, and the liquid chocolate to be sucked out will also be particularly viscous, which is easy to cause clogging of the slurry suction cart. If the pouring temperature of the liquid chocolate is set higher, the liquid chocolate is easy to melt the outer ice cream shell, resulting in water entering the chocolate. As is known to all, chocolate will become particularly viscous after water enters, and the overall taste will also change. (2) After the hot liquid chocolate is poured, the ice cream shell melts, resulting in the sucked liquid chocolate containing milk material, resulting in water entering the chocolate, affecting the recycling of chocolate. (3) When water enters chocolate, the microbial content of the entire product exceeds the standard.

[0039] According to some embodiments of the present invention, the speed of the main machine of the colored line in the colored ice cream production line is 16 rows / minute to 20 rows / minute.

[0040] According to some embodiments of the present invention, the distance between the ice cream milk in S2 and the upper edge of the mold is 1.5 cm to 2.0 cm. In the present invention, the ice cream milk in S2 cannot fill the mold, and should be 1.5 cm to 2.0 cm away from the upper edge of the mold to reserve enough freezing distance.

[0041] According to some embodiments of the present invention, the total fat content of the liquid chocolate is 60-80wt.%, and the liquid chocolate comprises 30-50wt.% cocoa butter, 20-30wt.% coconut oil and 20-30wt.% palm oil.

[0042] According to some embodiments of the present invention, the lava sauce includes at least one of chocolate sauce, nut sauce and fruit sauce, wherein the nut sauce includes at least one of pistachio sauce, almond sauce and walnut sauce, and the fruit sauce includes at least one of apple sauce, strawberry sauce, mango sauce and grape sauce; the soluble solid content in the lava sauce is 50-60wt.%.

[0043] According to some embodiments of the present invention, the unfrozen liquid chocolate sucked away in S3 is preheated to 40-45°C, and then mixed with the liquid chocolate heated to 55-65°C, and then continued to be used for infusion in S3 after reaching a temperature of 50-60°C. In order to avoid waste, the unfrozen liquid chocolate sucked away in S3 needs to be recycled. This part of the liquid chocolate is first reheated (reheating temperature to 40-45°C) in an electrically heated chocolate insulation cylinder as the reflux chocolate after cold exchange, and then mixed with the chocolate at 55-65°C, just reaching the temperature for re-infusion, and continued to be used.

[0044] In order to ensure the quality of the prepared ice cream and achieve stable mass production of the chocolate crisp layer, the inventors of the present invention explored the thickness of the ice cream shell, the pouring temperature of the liquid chocolate, and the thickness of the chocolate crisp layer. Furthermore, the inventors of the present invention also found that for the process of sucking the shell chocolate in the present invention, the fat content of the chocolate will also affect the quality of the chocolate crisp layer and the stability of the ice cream shell. Specifically, it includes the following aspects:

[0045] (1) In the preparation method provided by the present invention, the thickness of the ice cream shell needs to be controlled between 5 and 8 mm. When the ice cream shell is too thick (>8 mm), it takes a long time to freeze, which will reduce the factory's production capacity; if the freezing time is short, the ice cream milk that cannot be frozen will easily mix with the liquid chocolate that will be poured (it should be noted that this is also related to the pouring temperature of the liquid chocolate), resulting in the return chocolate sucked away by the slurry suction trolley containing milk, causing water to enter the chocolate. If the ice cream shell is too thin (<5 mm), the milk shell is easily separated from the chocolate shell during the conventional demoulding process in the later stage, resulting in falling off.

[0046] (2) In the preparation method provided by the present invention, the temperature of the liquid chocolate is low, and it is easy to freeze in a short time, resulting in a very thick chocolate crisp layer, which affects the cost and taste. In addition, the liquid chocolate that needs to be sucked out will be particularly viscous, which is easy to cause clogging of the slurry suction cart. If the pouring temperature of the liquid chocolate is set higher, the liquid chocolate will easily melt the outer ice cream shell, causing water to enter the chocolate. The inventor of the present invention has found through exploration that in the system of the present invention, the temperature of the poured liquid chocolate is set to 50-60°C, and it is frozen at -30°C to -35°C for 10s to 30s, which can ensure that the thickness of the chocolate crisp layer is moderate and the outer ice cream shell is not easy to melt. It should be emphasized that in order to ensure that the outer ice cream shell is not easy to melt, in addition to controlling the pouring temperature and freezing time of the liquid chocolate, it is also necessary to ensure that the ice cream shell itself is frozen firmly, which depends on the freezing conditions of the ice cream shell. In the present invention, it is considered that the ice cream milk material is frozen at least at -30°C to -35°C for 30s to 100s. Preferably, in S2, the ice cream milk is poured into the mold and frozen at -30°C to -35°C for 50s to 80s; in S3, liquid chocolate is poured into the frozen ice cream shell remaining in the mold, the temperature of the liquid chocolate is 50 to 60°C, and it is frozen at -30°C to -35°C for 15s to 25s.

[0047] (3) In the preparation method provided by the present invention, the liquid chocolate used is also different from the chocolate used for coating in the prior art. The total fat content of the chocolate used for coating is between 50 and 60 wt.%, and in order to make the liquid chocolate have better fluidity, and to quickly solidify at low temperatures, not mix with the ice cream shell, and achieve a good shelling effect, the total fat content of the liquid chocolate in the present invention is set to 60-80 wt.%, and the liquid chocolate includes 30-50 wt.% of cocoa butter, 20-30 wt.% of coconut oil, and 20-30 wt.% of palm oil.

[0048] (4) In the preparation method provided by the present invention, in order to avoid waste, the unfrozen liquid chocolate sucked away in S3 needs to be recycled. This part of the liquid chocolate is first reheated (reheating temperature to 40-45°C) in the electrically heated chocolate insulation cylinder as the reflux chocolate after the cold exchange, and then mixed with chocolate at 55-65°C to reach the re-infusion temperature for continued use. If the reflux chocolate is not reheated, it needs to be mixed with chocolate above 65°C to reach the infusion temperature, but heating white chocolate above 65°C for a long time (20 minutes) will cause the chocolate to turn yellow and the flavor to deteriorate, so the sucked chocolate needs to be reheated.

[0049] (5) In the preparation method provided by the present invention, the soluble solid content in the lava sauce also affects the taste of the ice cream. Specifically, when the soluble solid content in the lava sauce is 55-60wt.%, the ice cream can achieve a lava effect at -10°C; when the soluble solid content in the lava sauce is 50-55wt.%, the ice cream can achieve a lava effect at -5°C.

[0050] According to some embodiments of the present invention, after pouring the lava sauce in S4, the ice cream milk is further used to pour the root ice cream; and / or the freezing condition in S4 is: freezing at -30°C to -35°C for 60s to 150s.

[0051] According to some embodiments of the present invention, the preparation method further comprises: S5: demoulding and packaging the ice cream combined with the chocolate crisp layer and the lava sauce obtained after freezing in S4.

[0052] The preparation method provided in the present invention can realize production at low cost and low energy consumption while ensuring product quality, and can realize industrialized production.

[0053] In a second aspect, the present invention provides an ice cream combining a chocolate crisp layer and a lava sauce, which is prepared by the above-mentioned preparation method. By using the above-mentioned preparation method, the present invention obtains an ice cream combining a chocolate crisp layer and a lava sauce, which has both the crisp taste of the chocolate crisp layer and the soft taste of the lava sauce, and the overall product has rich taste layers.

[0054] The present invention will be further described below through some specific embodiments.

[0055] Example 1

[0056] (1) preparing ice cream milk: raw materials are 55 wt% of raw milk, 15 wt% of cream, 8 wt% of white sugar, 5 wt% of skimmed milk powder, 3 wt% of isomaltooligosaccharide, 0.5 wt% of emulsifier stabilizer and the remainder of water, which are mixed together and stirred to obtain the ice cream milk;

[0057] Preparation of liquid chocolate: the raw materials are 50wt% of chocolate with a fat content of 40%, 30wt% of coconut oil and 20wt% of palm oil, which are heated and mixed together to obtain the liquid chocolate, wherein the fat content of the liquid chocolate is 70wt.%;

[0058] Preparation of lava sauce: the raw materials are 20wt% of white sugar, 20wt% of glucose syrup, 20wt% of maltose, 7wt% of maltodextrin, and the rest are stabilizers and edible flavors. The content of soluble solids in the lava sauce is 55wt.%.

[0059] (2) using a fancy ice cream production line to pour ice cream milk into a mold, with the distance between the ice cream milk and the upper edge of the mold being 1.5 cm, and freezing at -35°C for 40 seconds. Under this freezing condition, the ice cream milk on the outside is frozen, while the ice cream milk on the inside is not frozen. At this time, a suction trolley is used to suck away the unfrozen ice cream milk, leaving the frozen ice cream shell in the mold, and the thickness of the ice cream shell is 5 mm;

[0060] (3) pouring liquid chocolate into the frozen ice cream shell remaining in the mold, wherein the temperature of the liquid chocolate is 55° C. and freezing is performed at −35° C. for 15 seconds. Under such freezing conditions, a portion of the liquid chocolate close to the ice cream shell is frozen and formed, while the remaining liquid chocolate away from the ice cream shell is not frozen and formed. Subsequently, a suction trolley is used to suck away the unfrozen liquid chocolate, and a frozen chocolate crisp layer with a thickness of 6 mm is formed on the inner side of the ice cream shell.

[0061] (4) pouring the lava sauce between the chocolate crisp layer and the mold in step (3), then pouring the root ice cream, inserting chopsticks, freezing at -35°C for 90 seconds, demolding, and packaging to obtain an ice cream with a lava sauce as the inner core, a chocolate crisp layer in the middle, and an ice cream shell as the outer layer.

[0062] Example 2

[0063] (1) preparing ice cream milk, liquid chocolate and lava sauce: the preparation method is the same as step (1) in Example 1;

[0064] (2) The freezing condition is: freezing at -35°C for 70 seconds. Under this freezing condition, the ice cream milk on the outer part is frozen, while the ice cream milk on the inner core is not frozen. The unfrozen ice cream milk is sucked away by a slurry suction cart, leaving the ice cream milk shell frozen in the mold. The thickness of the ice cream milk shell is 8 mm. The rest is the same as in Example 1.

[0065] (3) pouring liquid chocolate into the interior of the frozen ice cream shell remaining in the mold, wherein the temperature of the liquid chocolate is 58° C. and freezing is performed at −35° C. for 18 seconds. Under such freezing conditions, a portion of the liquid chocolate near the ice cream shell is frozen and formed, while the remaining liquid chocolate near the mold is not frozen and formed. Subsequently, a suction trolley is used to suck away the unfrozen liquid chocolate, and a frozen and formed chocolate crisp layer is formed on the inner side of the ice cream shell with a thickness of 6 mm.

[0066] (4) The preparation method is the same as step (4) in Example 1.

[0067] Example 3

[0068] (1) Preparation of ice cream milk: the same as in Example 1;

[0069] Preparation of liquid chocolate: the raw materials are 50wt% of chocolate with a fat content of 30%, 30wt% of coconut oil and 20wt% of palm oil, which are heated and mixed together to obtain the liquid chocolate, wherein the fat content of the liquid chocolate is 65wt.%;

[0070] Preparation of lava sauce: the raw materials are 20wt% of white sugar, 20wt% of glucose syrup, 20wt% of maltose, 2wt% of maltodextrin, and the rest are stabilizers and edible flavors. The content of soluble solids in the lava sauce is 50wt.%;

[0071] (2) Freezing conditions: The preparation method is the same as step (2) in Example 2;

[0072] (3) pouring liquid chocolate into the frozen ice cream shell remaining in the mold, wherein the temperature of the liquid chocolate is 60° C. and freezing is performed at −35° C. for 25 seconds. Under such freezing conditions, a portion of the liquid chocolate close to the ice cream shell is frozen and formed, while the remaining liquid chocolate away from the ice cream shell is not frozen and formed. Subsequently, a suction trolley is used to suck away the unfrozen liquid chocolate, and a frozen and formed chocolate crisp layer is formed on the inner side of the ice cream shell with a thickness of 7 mm.

[0073] (4) The preparation method is the same as step (4) in Example 2.

[0074] Example 4

[0075] (1) Preparation of ice cream milk: the same as in Example 3;

[0076] Preparation of liquid chocolate: the same as in Example 3;

[0077] Preparation of lava sauce: the raw materials are 20wt% of white sugar, 20wt% of glucose syrup, 20wt% of maltose, 4wt% of maltodextrin, and the rest are stabilizers and edible flavors. The content of soluble solids in the lava sauce is 52wt.%;

[0078] (2) The freezing condition is: freezing at -35°C for 62 seconds. Under this freezing condition, the outer part of the ice cream milk is frozen, while the inner part of the ice cream milk is not frozen. The unfrozen ice cream milk is sucked away by a slurry suction cart, leaving the ice cream milk shell frozen in the mold. The thickness of the ice cream milk shell is 7 mm. The rest is the same as in Example 3.

[0079] (3) pouring liquid chocolate into the inner side of the frozen ice cream shell in the mold, wherein the temperature of the liquid chocolate is 58° C. and freezing is performed at −35° C. for 23 seconds. Under such freezing conditions, a portion of the liquid chocolate close to the ice cream shell is frozen and formed, while the remaining liquid chocolate away from the ice cream shell is not frozen and formed. Subsequently, the liquid chocolate that has not been frozen and formed is sucked away by a slurry suction cart, and a frozen and formed chocolate crisp layer having a thickness of 7 mm is formed on the inner side of the ice cream shell.

[0080] (4) The preparation method is the same as step (4) in Example 3.

[0081] Example 5

[0082] (1) Preparation of ice cream milk: the same as in Example 1;

[0083] Preparation of liquid chocolate: raw materials are 40wt% of chocolate with a fat content of 37.5%, 30wt% of coconut oil and 30wt% of palm oil, which are heated and mixed together to obtain the liquid chocolate, wherein the fat content of the liquid chocolate is 75wt.%;

[0084] Preparation of lava sauce: the raw materials are 20wt% of white sugar, 20wt% of glucose syrup, 20wt% of maltose, 9wt% of maltodextrin, and the rest are stabilizers and edible flavors. The content of soluble solids in the lava sauce is 57wt.%.

[0085] (2) The freezing condition is: freezing at -35°C for 55 seconds. Under this freezing condition, the ice cream milk on the outside is frozen, while the ice cream milk on the inner core is not frozen. The unfrozen ice cream milk is sucked away by a slurry suction cart, leaving the ice cream milk shell frozen in the mold. The thickness of the ice cream milk shell is 6 mm. The rest is the same as in Example 3.

[0086] (3) pouring liquid chocolate into the inner side of the frozen ice cream shell in the mold, wherein the temperature of the liquid chocolate is 56° C. and freezing is performed at −35° C. for 25 seconds. Under such freezing conditions, a portion of the liquid chocolate near the ice cream shell is frozen and formed, while the remaining liquid chocolate near the mold is not frozen and formed. Subsequently, a suction trolley is used to suck away the unfrozen liquid chocolate, thereby forming a frozen chocolate crisp layer with a thickness of 8 mm on the inner side of the ice cream shell.

[0087] (4) The preparation method is the same as step (4) in Example 1.

[0088] Comparative Example 1

[0089] (1) Preparation of ice cream milk: the same as in Example 5;

[0090] Preparation of liquid chocolate: the raw materials are 50wt% of chocolate with a fat content of 30%, 30wt% of coconut oil and 20wt% of palm oil, which are heated and mixed together to obtain the liquid chocolate, wherein the fat content of the liquid chocolate is 65wt.%;

[0091] Preparation of lava sauce: the raw materials are 20wt% of white sugar, 20wt% of glucose syrup, 20wt% of maltose, 9wt% of maltodextrin, and the rest are stabilizers and edible flavors. The content of soluble solids in the lava sauce is 57wt.%.

[0092] (2) The freezing condition is: freezing at -35°C for 120 seconds. Under this freezing condition, the ice cream milk on the outside is frozen, while the ice cream milk on the inner core is not frozen. The unfrozen ice cream milk is sucked away by a slurry suction cart, leaving the ice cream milk shell frozen in the mold. The thickness of the ice cream milk shell is 10 mm. The rest is the same as in Example 5.

[0093] (3) pouring liquid chocolate into the inner side of the frozen ice cream shell remaining in the mold, wherein the temperature of the liquid chocolate is 56° C. and freezing is performed at −35° C. for 35 seconds. Under such freezing conditions, a portion of the liquid chocolate close to the ice cream shell is frozen and formed, while the remaining liquid chocolate away from the ice cream shell is not frozen and formed. Subsequently, a suction trolley is used to suck away the unfrozen liquid chocolate, and a frozen chocolate crisp layer with a thickness of 10 mm is formed on the inner side between the ice cream shells.

[0094] (4) The preparation method is the same as step (4) in Example 5.

[0095] Comparative Example 2

[0096] (1) Preparation of ice cream milk: the same as in Example 5;

[0097] Preparation of liquid chocolate: the raw materials are 50wt% of chocolate with a fat content of 40%, 30wt% of coconut oil and 20wt% of palm oil, which are heated and mixed together to obtain the liquid chocolate, wherein the fat content of the liquid chocolate is 70wt.%;

[0098] Preparation of lava sauce: the raw materials are 20wt% of white sugar, 20wt% of glucose syrup, 20wt% of maltose, 9wt% of maltodextrin, and the rest are stabilizers and edible flavors. The content of soluble solids in the lava sauce is 57wt.%.

[0099] (2) The freezing condition is: freezing at -35°C for 135 seconds. Under this freezing condition, the ice cream milk on the outside is frozen, while the ice cream milk on the inner core is not frozen. The unfrozen ice cream milk is sucked away by a slurry suction cart, leaving the ice cream milk shell frozen in the mold. The thickness of the ice cream milk shell is 12 mm. The rest is the same as in Example 5.

[0100] (3) pouring liquid chocolate into the inner side of the frozen ice cream shell in the mold, wherein the temperature of the liquid chocolate is 60° C. and freezing is performed at −35° C. for 40 seconds. Under such freezing conditions, a portion of the liquid chocolate close to the ice cream shell is frozen and formed, while the remaining liquid chocolate away from the ice cream shell is not frozen and formed. Subsequently, the liquid chocolate that has not been frozen and formed is sucked away by a slurry suction cart. The thickness of the frozen and formed chocolate crisp layer on the inner side of the ice cream shell is 12 mm.

[0101] (4) The preparation method is the same as step (4) in Example 5.

[0102] Comparative Example 3

[0103] (1) Preparation of ice cream milk: the same as in Example 5;

[0104] Preparation of liquid chocolate: raw materials are 40wt% of chocolate with a fat content of 37.5%, 30wt% of coconut oil and 30wt% of palm oil, which are heated and mixed together to obtain the liquid chocolate, wherein the fat content of the liquid chocolate is 75wt.%;

[0105] Preparation of lava sauce: the raw materials are 20wt% of white sugar, 20wt% of glucose syrup, 20wt% of maltose, 9wt% of maltodextrin, and the rest are stabilizers and edible flavors. The content of soluble solids in the lava sauce is 57wt.%.

[0106] (2) The freezing condition is: freezing at -35°C for 25 seconds. Under this freezing condition, the ice cream milk on the outside is frozen, while the ice cream milk on the inner core is not frozen. The unfrozen ice cream milk is sucked away by a slurry suction cart, leaving the ice cream milk shell frozen in the mold. The thickness of the ice cream milk shell is 4 mm. The rest is the same as in Example 5.

[0107] (3) pouring liquid chocolate into the inner side of the frozen ice cream shell in the mold, wherein the temperature of the liquid chocolate is 55° C. and freezing is performed at −35° C. for 12 seconds. Under such freezing conditions, a portion of the liquid chocolate close to the ice cream shell is frozen and formed, while the remaining liquid chocolate away from the ice cream shell is not frozen and formed. Subsequently, a suction trolley is used to suck away the unfrozen liquid chocolate, and a frozen and formed chocolate crisp layer is formed on the inner side of the ice cream shell with a thickness of 5 mm.

[0108] (4) The preparation method is the same as step (4) in Example 5.

[0109] Comparative Example 4

[0110] (1) preparing ice cream milk, liquid chocolate and lava sauce: the preparation method is the same as step (1) in Example 5;

[0111] (2) The method for preparing the ice cream shell is the same as that in Example 5;

[0112] (3) pouring liquid chocolate between the frozen ice cream shell and the mold, wherein the temperature of the liquid chocolate is 70° C. and freezing is performed at −35° C. for 25 seconds. Under such freezing conditions, a portion of the liquid chocolate close to the ice cream shell is frozen and formed, while the remaining liquid chocolate away from the ice cream shell is not frozen and formed. Subsequently, a suction trolley is used to suck away the unfrozen liquid chocolate, and a frozen and formed chocolate crisp layer is formed on the inner side of the ice cream shell with a thickness of 5 mm.

[0113] (4) The preparation method is the same as step (4) in Example 5.

[0114] Comparative Example 5

[0115] (1) preparing ice cream milk, liquid chocolate and lava sauce: the preparation method is the same as step (1) in Example 5;

[0116] (2) The method for preparing the ice cream shell is the same as that in Example 5;

[0117] (3) pouring liquid chocolate between the frozen ice cream shell and the mold, wherein the temperature of the liquid chocolate is 40° C. and freezing is performed at −35° C. for 25 seconds. Under such freezing conditions, a portion of the liquid chocolate close to the ice cream shell is frozen and formed, while the remaining liquid chocolate away from the ice cream shell is not frozen and formed. Subsequently, the liquid chocolate that has not been frozen and formed is sucked away by a slurry suction cart. The thickness of the frozen and formed chocolate crisp layer in the ice cream shell is 12 mm.

[0118] (4) The preparation method is the same as step (4) in Example 5.

[0119] The parameters of Examples 1 to 5 and Comparative Examples 1 to 5 are shown in Table 1.

[0120] Table 1

[0121]

[0122]

[0123] The mouthfeel and overall effect of the lava sauce of the ice cream prepared in Examples 1 to 5 and Comparative Examples 1 to 5 were tested, and the results are shown in Table 2.

[0124] Table 2

[0125]

[0126]

[0127] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing ice cream with a chocolate crisp layer and a lava sauce, characterized in that: The preparation method comprises the following steps: S1: Prepare ice cream milk, liquid chocolate and lava sauce; S2: pouring the ice cream milk into a mold, freezing it at -30°C to -35°C for 30s to 100s, and then sucking away the unfrozen ice cream milk, wherein the thickness of the ice cream milk shell frozen and formed in the mold is 5 to 8mm; S3: pouring the liquid chocolate into the ice cream shell in S2, wherein the temperature of the liquid chocolate is 50-60°C, freezing the liquid chocolate at -30°C to -35°C for 10s to 30s, and then sucking away the unfrozen liquid chocolate, so that the thickness of the frozen chocolate crisp layer formed on the inner wall of the ice cream shell is 2-10mm; S4: pouring lava sauce into the chocolate crisp layer in S3, using the ice cream milk to pour into the base of the ice cream, then inserting chopsticks and freezing to obtain ice cream with the chocolate crisp layer and lava sauce combined.

2. The preparation method according to claim 1, characterized in that: Using a colorful ice cream production line to prepare the ice cream combined with the chocolate crisp layer and the lava sauce; In S2, a suction trolley is used to suck away the unfrozen ice cream milk; In S3, a suction trolley is used to suck away the liquid chocolate that has not been frozen into shape.

3. The preparation method according to claim 2, characterized in that: The speed of the main machine of the colored line in the colored ice cream production line is 16 rows / minute to 20 rows / minute.

4. The preparation method according to claim 1, characterized in that: In S2: the distance between the ice cream milk and the upper edge of the mold is 1.5 cm to 2.0 cm.

5. The preparation method according to claim 1, characterized in that: The total fat content of the liquid chocolate is 60-80wt.%; The liquid chocolate comprises: 30-50 wt.% of cocoa butter, 20-30 wt.% of coconut oil and 20-30 wt.% of palm oil.

6. The preparation method according to claim 1, characterized in that: The lava sauce comprises at least one of chocolate sauce, nut sauce and fruit sauce, wherein the nut sauce comprises at least one of pistachio sauce, almond sauce and walnut sauce, and the fruit sauce comprises at least one of apple sauce, strawberry sauce, mango sauce and grape sauce; The soluble solid content in the lava sauce is 50-60 wt.%.

7. The preparation method according to claim 1, characterized in that: The unfrozen liquid chocolate sucked away in S3 is preheated to 40-45°C, then mixed with the liquid chocolate heated to 55-65°C, and after reaching a temperature of 50-60°C, is continued to be used for pouring in S3.

8. The preparation method according to claim 1, characterized in that: The freezing conditions in S4 are: freezing at -30°C to -35°C for 60s to 150s.

9. The preparation method according to claim 1, characterized in that: The preparation method further comprises: S5: demoulding and packaging the ice cream combined with the chocolate crisp layer and the lava sauce obtained after freezing in S4.

10. An ice cream with a chocolate crisp layer and a lava sauce, characterized in that: The method is prepared according to any one of claims 1 to 9.

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