Chocolate-flavored frozen drink and preparation method thereof

Abstract

The invention belongs to the technical field of frozen drinks, and particularly relates to a chocolate-flavored frozen drink and a preparation method thereof. The chocolate-flavored frozen drink comprises a milk base material, a milk fat component, a sweetener, a cocoa component, a stabilizer and an emulsifier, the mass percentage of fat is 13-16%, and the content ratio of fat to protein is (3.3-5): 1; the mass percentage of the emulsifying agent is 0.4%-0.5%, and the emulsifying agent comprises propylene glycol alginate, soluble soybean polysaccharide, mono-glycerol fatty acid ester and diglycerol fatty acid ester according to the mass ratio of (1-1.2): (2-3): (1-1.2). In the research process, the inventor surprisingly finds that by controlling the ratio of the fat content to the protein content and the composition of the emulsifier, the surface layering phenomenon of the high-cream chocolate-flavored frozen drink in the storage, transportation or sales links can be effectively avoided; and the product is improved in melting resistance and higher in sensory score.

Description

Technical Field

[0001] The present application belongs to the technical field of frozen beverages, and specifically relates to a chocolate-flavored frozen beverage and a preparation method thereof. Background Art

[0002] With the development of the economy, consumers are paying more and more attention to the product quality of frozen drinks. Chocolate-flavored frozen drinks are one of consumers' favorite ice cream products. Compared with ice cream with regular milk fat content, high milk fat system frozen drinks are superior to products with regular milk fat content in terms of quality, taste and market acceptance.

[0003] However, in the actual production and sales process, it was found that chocolate-flavored products with high milk fat content would experience surface stratification during conventional refrigeration (-15℃~-20℃), cold chain transportation or sales. If the storage temperature of each link is further lowered to below -31℃, the problem of product surface stratification can be improved, but the cost will increase significantly, and it is difficult to ensure that the transportation link is always at such a low temperature.

[0004] To address this problem, developing a chocolate-flavored frozen drink that does not undergo stratification on the product surface under conventional refrigeration conditions would have potential market value. Summary of the invention

[0005] Therefore, the technical problem to be solved by the present application is to overcome the defects of the high milk fat system chocolate flavored frozen drinks in the prior art, such as poor melting resistance and stratification on the surface, so as to provide a chocolate flavored frozen drink and a preparation method thereof.

[0006] To this end, this application provides the following technical solutions:

[0007] According to one aspect of the present application, a chocolate-flavored frozen drink is provided, comprising a milk base, a milk fat component, a sweetener, a cocoa component, a stabilizer and an emulsifier.

[0008] Wherein, based on the weight of the chocolate-flavored frozen drink, the weight percentage of fat is 13%-16%, and the ratio of fat to protein is 3.3-5:1;

[0009] The mass percentage of the emulsifier is 0.4%-0.5%, and the emulsifier comprises propylene glycol alginate, soluble soybean polysaccharide and mono- and di-glycerol fatty acid esters in a mass ratio of (1-1.2): (2-3): (1-1.2).

[0010] In the present application, the fat and protein contents can be tested using methods and equipment known in the art.

[0011] In some optional embodiments, based on the mass of the chocolate-flavored frozen drink, the mass percentage of the milk base is 49%-56%, the mass percentage of the milk fat component is 21%-30%, the mass percentage of the sweetener is 16%-22%, the mass percentage of the cocoa component is 4%-6%, and the mass percentage of the stabilizer is 0.25%-0.5%.

[0012] In some optional embodiments, the milk base includes at least one of raw cow's milk, reconstituted milk, whole milk powder, and skim milk powder;

[0013] And / or, the milk fat component includes at least one of anhydrous butter and light cream;

[0014] And / or, the sweetener includes at least one of white sugar, sucrose, maltose, glucose and xylitol;

[0015] And / or, the cocoa component comprises at least one of cocoa liquor, alkalized cocoa powder and natural cocoa powder;

[0016] And / or, the stabilizer includes at least one of pectin, locust bean gum, guar gum, and sodium carboxymethyl cellulose.

[0017] In some optional embodiments, the milk base comprises raw cow milk and milk powder in a mass ratio of (44-52):(3-6);

[0018] And / or, the milk fat component comprises anhydrous butter and cream in a mass ratio of (3-7):(16-23);

[0019] And / or, the sweetener comprises white sugar, glucose and maltose syrup in a mass ratio of (8-11):(4-6):(3-5);

[0020] And / or, the cocoa component comprises cocoa liquor and alkalized cocoa powder in a mass ratio of (1.6-2):(2.5-4);

[0021] And / or, the stabilizer comprises pectin, locust bean gum and guar gum in a mass ratio of (0.1-0.2):(0.1-0.2):(0.05-0.1).

[0022] In some optional embodiments, the composition includes the following components in percentage by weight: 8%-11% white sugar, 44%-52% raw milk, 3%-6% milk powder, 4%-6% glucose, 3%-5% maltose syrup, 3%-7% anhydrous butter, 16-23% light cream, 1.6%-2% cocoa mass, 2.5%-4% alkalized cocoa powder, 0.1%-0.2% pectin, 0.1%-0.2% locust bean gum, 0.05%-0.1% guar gum, 0.1%-0.1% propylene glycol alginate, 0.2%-0.3% soluble soybean polysaccharide, and 0.1%-0.12% mono- and di-glycerol fatty acid esters.

[0023] According to another aspect of the present application, a method for preparing the above-mentioned chocolate-flavored frozen drink is provided, comprising the following steps: mixing, homogenizing, sterilizing, cooling, aging, mold filling, freezing, and demoulding.

[0024] In some optional embodiments, the temperature of demolding water during the demolding process is 10°C-15°C, optionally 10°C-13°C.

[0025] And / or, the demoulding is intermittent spraying demoulding or coating demoulding; preferably, the demoulding is intermittent spraying demoulding.

[0026] It will be understood by those skilled in the art that if the temperature of the demolding water is too low, the product may be too hard to be smoothly ejected from the mold, and may even cause deformation or damage to the mold; if the temperature of the demolding water is too high, the product may begin to melt, resulting in an incomplete shape or an uneven surface.

[0027] In some optional embodiments, the mixing step comprises the following steps:

[0028] S1, melting anhydrous butter, adding emulsifier and cocoa powder, mixing, and obtaining material A;

[0029] S2, melting the cocoa liquor, adding a stabilizer, and grinding once to obtain material B;

[0030] S3, mixing the material B with the material A, and grinding them again to obtain material C;

[0031] S4, mixing the remaining materials and then mixing with material C;

[0032] Alternatively, the mixing comprises the steps of:

[0033] S11, melting anhydrous butter, and mixing with an emulsifier and a stabilizer to obtain material A;

[0034] S12, mixing the remaining materials, and then mixing with the material A.

[0035] In the present application, a grinding step is added during the mixing process, and the ground cocoa particles are finer, which improves the taste and flavor and enhances the antioxidant capacity; in addition, grinding can make the cocoa components more fully dissolved in the food, and the product has rich dietary fiber, which is beneficial to the intestines and can also promote intestinal peristalsis, help digestion, and prevent constipation and intestinal diseases.

[0036] In some optional embodiments, the primary grinding is a colloid mill;

[0037] And / or, the secondary grinding is ball milling, and optionally, the ball milling temperature is 60-70° C. and the ball milling time is 1-2 h;

[0038] And / or, before the secondary grinding, the method further comprises the step of adding a portion of sweetener. Optionally, the portion of sweetener added before the secondary grinding accounts for 10%-30% of the total mass of the sweetener.

[0039] In the present application, adding some sweeteners before the secondary grinding can cause the Maillard reaction during the secondary grinding process, which can further enhance the aromatic taste of the product and improve the sensory score of the product.

[0040] In some optional embodiments, the temperature at which the anhydrous butter melts is 55-65°C;

[0041] And / or, the melting temperature of the cocoa liquor is 65-75°C.

[0042] Preferably, the method for preparing the chocolate flavored frozen drink may include the following steps:

[0043] (1) mixing propylene glycol alginate, soluble soybean polysaccharide, and mono- and di-glycerol fatty acid esters according to a certain proportion to obtain a composite emulsifier;

[0044] (2) Heat the anhydrous butter to melt, and control the temperature to 55-65° C.; add the compound emulsifier, fully dissolve and stir evenly, stir at a speed of 20-50 rpm, and keep warm and stir for 5 min-8 min; add cocoa powder and stir evenly;

[0045] (3) dissolving the cocoa liquor at 65-75° C., adding a stabilizer, mixing, and passing through a colloid mill for later use;

[0046] (4) adding the material of step (3) to the mixed material of step (2), and then adding a sweetener accounting for 10% to 30% of the total amount of the sweetener, and ball milling, the ball milling temperature is controlled at 60-70° C., and the time is controlled at 1-2 hours to obtain a chocolate slurry;

[0047] (5) Mix the remaining raw materials, and finally add the prepared chocolate slurry, and go through pretreatment processes such as homogenization, sterilization, cooling, and aging;

[0048] In this application, the steps of homogenization, sterilization, cooling, aging, etc. are all routine operations in the preparation process of frozen drinks, and the specific operating parameters can be selected and adjusted by those skilled in the art according to actual conditions. As an example, the homogenization temperature is 65-70°C, and the homogenization pressure is 130-140MPa;

[0049] The sterilization temperature is 85-90°C and the sterilization time is 30-60s;

[0050] The cooling to 4-6°C;

[0051] The aging temperature is 4-6°C and the aging time is 2-4h;

[0052] (6) After being molded and frozen, the temperature is controlled at -25°C to -30°C;

[0053] (7) Demolding: the demoulding water temperature is 10-13°C. The demoulding water is turned on and off intermittently, with an interval of 3-5s.

[0054] The technical solution of this application has the following advantages:

[0055] The chocolate-flavored frozen drink provided by the present application comprises a milk base, a milk fat component, a sweetener, a cocoa component, a stabilizer and an emulsifier, wherein, based on the mass of the chocolate-flavored frozen drink, the mass percentage of fat is 13%-16%, and the ratio of fat to protein is 3.3-5:1; the mass percentage of the emulsifier is 0.4%-0.5%, and the emulsifier comprises propylene glycol alginate, soluble soybean polysaccharide and mono- and diglycerol fatty acid esters in a mass ratio of (1-1.2): (2-3): (1-1.2). The inventor surprisingly found during the research process that by controlling the ratio of fat to protein content and the composition of the emulsifier, the surface stratification phenomenon of high-fat chocolate-flavored frozen drinks during storage, transportation or sales can be effectively avoided; and the product's anti-melting property is improved and the sensory score is higher.

[0056] The chocolate-flavored frozen drink provided in the present application can further enhance the taste, flavor, and melting resistance of the product by limiting the milk base, milk fat component, sweetener, cocoa component, and stabilizer.

[0057] The chocolate-flavored frozen drink provided in the present application avoids surface stratification of high-fat chocolate-flavored frozen drinks during storage, transportation or sales by limiting the content range of each component; and the product's anti-melting properties are improved and the sensory score is higher, so that various performance indicators of the product are further optimized.

[0058] The method for preparing the chocolate flavored frozen drink provided in the present application can adopt conventional processes, is simple to operate, and is easy to promote and apply.

[0059] The preparation method of the chocolate-flavored frozen drink provided in the present application can further avoid the surface stratification phenomenon by limiting the demolding temperature and the demolding method, thereby improving the product's anti-melting property and giving it a higher sensory score; in addition, intermittent spray demolding can also save water resources, reduce energy consumption, protect molds and equipment, and improve demolding efficiency.

[0060] The preparation method of the chocolate-flavored frozen drink provided in the present application can further avoid the surface stratification phenomenon by limiting the mixing step, thereby improving the product's anti-melting property and achieving a higher sensory score.

[0061] Additional aspects and advantages of the embodiments of the present application will be described and shown in part in the subsequent description, or explained through the implementation of the embodiments of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0062] In order to more clearly illustrate the specific implementation methods of the present application or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0063] Figure 1 This is a picture of the stratification of the product of comparative example 1 of this application;

[0064] Figure 2 These are the sensory evaluation results of Example 1, Example 4 and Comparative Example 8 of the present application. DETAILED DESCRIPTION

[0065] The following examples are provided for a better understanding of the present application, but are not limited to the best implementation mode described, and do not limit the content and protection scope of the present application. Any product identical or similar to the present application obtained by anyone under the inspiration of the present application or by combining the features of the present application with other prior arts shall fall within the protection scope of the present application.

[0066] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0067] The "%" in the following examples and comparative examples all represent mass percentage.

[0068] Example 1

[0069] This embodiment provides a chocolate flavored frozen drink, the composition and preparation method of which are as follows:

[0070] Product formula composition: 8% white sugar, 50% milk, 3% skim milk powder, 5.25% edible glucose, 3% maltose syrup, 6% anhydrous butter, 20% cream, 1.6% Ghanaian cocoa mass, 2.5% alkalized cocoa powder, 0.1% pectin, 0.1% locust bean gum, 0.05% guar gum, 0.1% propylene glycol alginate, 0.2% soluble soybean polysaccharide, 0.1% mono- and di-glycerol fatty acid esters;

[0071] Table 1. Proportion of protein and fat content

[0072] Milk fat content, % Total fat content, % Protein content, % Fat and protein ratio 14.3 15.5 3.1 5:1

[0073] The specific steps and operating parameters of the preparation method are as follows:

[0074] (1) mixing propylene glycol alginate, soluble soybean polysaccharide, and mono- and di-glycerol fatty acid esters according to a certain proportion to obtain a composite emulsifier;

[0075] (2) Heat the anhydrous butter to melt, and control the temperature to 55° C.; add the compound emulsifier, fully dissolve and stir evenly, stir at a speed of 30 rpm, and keep stirring for 5 minutes; add cocoa powder and stir evenly;

[0076] (3) dissolving the cocoa mass at 65°C, adding a stabilizer, mixing, and passing through a colloid mill for later use;

[0077] (4) adding the material of step (3) to the mixed material of step (2), and then adding 1 / 4 of white sugar (i.e., white sugar accounting for 2% of the total amount of the product formula), and ball milling is performed at a ball milling temperature of 60° C. for 1 h to obtain chocolate slurry;

[0078] (5) Mix the remaining raw materials evenly, and finally add the prepared chocolate slurry; and perform pretreatment processes such as homogenization, sterilization, cooling, and aging;

[0079] In this embodiment, the homogenization temperature is 65°C and the homogenization pressure is 140MPa;

[0080] The sterilization temperature is 90°C and the sterilization time is 30s;

[0081] The cooling to 4°C;

[0082] The aging temperature is 4°C and the aging time is 3h;

[0083] (6) After pouring into the mold, freezing, and controlling the temperature at -25°C to freeze into shape;

[0084] (7) Demolding: the demoulding water temperature is 10°C. The demoulding water is used intermittently. The demoulding water is sprayed for 5 seconds every 3 seconds.

[0085] Example 2

[0086] This embodiment provides a chocolate flavored frozen drink, the composition and preparation method of which are as follows:

[0087] Product formula composition: 11% white sugar, 44.5% milk, 5.5% skim milk powder, 6% edible glucose, 5% maltose syrup, 5% anhydrous butter, 16% light cream, 2.0% Ghanaian cocoa mass, 4.0% alkalized cocoa powder, 0.2% pectin, 0.2% locust bean gum, 0.1% guar gum, 0.1% propylene glycol alginate, 0.3% soluble soybean polysaccharide, 0.1% mono- and di-glycerol fatty acid esters;

[0088] Table 2 Proportion of protein and fat content

[0089] Milk fat content, % Total fat content, % Protein content, % Fat and protein ratio 12.3 13.6 4.1 3.3:1

[0090] The specific steps and operating parameters of the preparation method are as follows:

[0091] (1) mixing propylene glycol alginate, soluble soybean polysaccharide, and mono- and di-glycerol fatty acid esters according to a certain proportion to obtain a composite emulsifier;

[0092] (2) Heat the anhydrous butter to melt, and control the temperature at 65° C.; add the compound emulsifier, fully dissolve and stir evenly, stir at a speed of 30 rpm, and keep stirring for 5 minutes; add cocoa powder and stir evenly;

[0093] (3) dissolving the cocoa mass at 75°C, adding a stabilizer, mixing, and passing through a colloid mill for later use;

[0094] (4) adding the material of step (3) to the mixed material of step (2), and then adding 1 / 4 of white sugar (i.e., white sugar accounting for 2.75% of the total amount of the product formula), and ball milling is performed at a temperature of 70° C. for 2 h to obtain chocolate slurry;

[0095] (5) Mix the remaining raw materials evenly, and finally add the prepared chocolate slurry; and perform pretreatment processes such as homogenization, sterilization, cooling, and aging;

[0096] In this embodiment, the homogenization temperature is 70°C and the homogenization pressure is 130MPa;

[0097] The sterilization temperature is 85°C and the sterilization time is 40s;

[0098] The cooling to 4°C;

[0099] The aging temperature is 4°C and the aging time is 4h;

[0100] (6) After pouring into the mold, freezing, and controlling the temperature to -30℃ to freeze into shape;

[0101] (7) Demolding: the demoulding water temperature is 13°C. The demoulding water is used intermittently. The demoulding water is sprayed every 5 seconds for 5 seconds.

[0102] Example 3

[0103] This embodiment provides a chocolate flavored frozen drink, the composition and preparation method of which are as follows:

[0104] Product formula composition: 9% white sugar, 51.36% milk, 4% skim milk powder, 4% edible glucose, 4% maltose syrup, 4% anhydrous butter, 18% light cream, 1.8% Ghanaian cocoa mass, 3.0% alkalized cocoa powder, 0.15% pectin, 0.15% locust bean gum, 0.08% guar gum, 0.1% propylene glycol alginate, 0.25% soluble soybean polysaccharide, 0.11% mono- and di-glycerol fatty acid esters;

[0105] Table 3 Proportion of protein and fat content

[0106] Milk fat content, % Total fat content, % Protein content, % Fat and protein content ratio 11.9 13.1 3.6 3.6:1

[0107] The specific steps and operating parameters of the preparation method are as follows:

[0108] (1) mixing propylene glycol alginate, soluble soybean polysaccharide, and mono- and di-glycerol fatty acid esters according to a certain proportion to obtain a composite emulsifier;

[0109] (2) Heat the anhydrous butter to melt, and control the temperature to 55° C.; add the compound emulsifier, fully dissolve and stir evenly, stir at a speed of 30 rpm, and keep stirring for 5 minutes; add cocoa powder and stir evenly;

[0110] (3) dissolving the cocoa mass at 65°C, adding a stabilizer, mixing, and passing through a colloid mill for later use;

[0111] (4) adding the material of step (3) to the mixed material of step (2), and then adding 1 / 4 of white sugar (i.e., white sugar accounting for 2.25% of the total amount of the product formula), and ball milling is performed at a temperature of 60° C. for 1.5 h to obtain a chocolate slurry;

[0112] (5) Mix the remaining components evenly and finally add the prepared chocolate slurry; and perform pretreatment processes such as homogenization, sterilization, cooling, and aging;

[0113] In this embodiment, the homogenization temperature is 67°C and the homogenization pressure is 135MPa;

[0114] The sterilization temperature is 87°C and the sterilization time is 35s;

[0115] The cooling to 4°C;

[0116] The aging temperature is 4°C and the aging time is 2.5h;

[0117] (6) After pouring into the mold, freezing, and controlling the temperature at -28°C to freeze into shape;

[0118] (7) Demolding: the demoulding water temperature is 12°C. The demoulding water is used intermittently. The demoulding water is sprayed for 4 seconds every 4 seconds.

[0119] Example 4

[0120] This embodiment provides a chocolate flavored frozen drink, which is different from the embodiment 1 in that the preparation process is different, the chocolate slurry preparation process is eliminated, and the traditional ice cream raw material mixing, homogenization, sterilization, aging and other traditional processes are used for preparation. The specific preparation process is as follows:

[0121] (1) mixing propylene glycol alginate, soluble soybean polysaccharide, and mono- and di-glycerol fatty acid esters according to a certain proportion to obtain a composite emulsifier;

[0122] (2) Heat and melt the anhydrous butter, and control the temperature at 55° C.; add the compound emulsifier, fully dissolve and stir evenly, stir at a speed of 30 rpm, and keep stirring for 5 minutes; add the compound emulsifier and stabilizer and stir evenly to obtain material A;

[0123] (3) Add the sugar base material, powder material, and oil in order, and finally add the material A; perform pretreatment processes such as raw material mixing, homogenization, sterilization, cooling, and aging;

[0124] In this embodiment, the homogenization temperature is 65°C and the homogenization pressure is 140MPa;

[0125] The sterilization temperature is 90°C and the sterilization time is 30s;

[0126] The cooling to 4°C;

[0127] The aging temperature is 4°C and the aging time is 3h;

[0128] (5) After molding, freezing, and controlling the temperature at -25℃;

[0129] (6) Demolding: the demoulding water temperature is 10°C. The demoulding water is used intermittently. The demoulding water is sprayed for 5 seconds every 3 seconds.

[0130] Example 5

[0131] This embodiment provides a chocolate flavored frozen drink, which is different from Embodiment 1 in that locust bean gum in the stabilizer is replaced with sodium carboxymethyl cellulose.

[0132] Example 6

[0133] This embodiment provides a chocolate flavored frozen drink, which is different from Embodiment 1 in that the demoulding water temperature is 15°C.

[0134] Example 7

[0135] This embodiment provides a chocolate flavored frozen drink, which differs from Embodiment 1 in that a demoulding process is different, and a coating-type demoulding process is adopted, that is, the drink is directly immersed in demoulding water for 5 seconds for demoulding.

[0136] Example 8

[0137] This embodiment provides a chocolate flavored frozen drink, which is different from the embodiment 1 in that the composition is different, specifically:

[0138] 8% white sugar, 50% reconstituted milk (whole milk powder and water in a mass ratio of 5.8:44.2), 3% skim milk powder, 5.25% edible glucose, 3% maltose syrup, 6% anhydrous butter, 20% light cream, 1.6% Ghanaian cocoa mass, 2.5% alkalized cocoa powder, 0.1% pectin, 0.1% locust bean gum, 0.05% guar gum, 0.1% propylene glycol alginate, 0.2% soluble soybean polysaccharide, and 0.1% mono- and di-glycerol fatty acid esters.

[0139] Example 9

[0140] This embodiment provides a chocolate flavored frozen drink, which is different from the embodiment 1 in that the composition is different, specifically:

[0141] 8% white sugar, 46% milk, 3% skim milk powder, 5.25% edible glucose, 3% maltose syrup, 7% anhydrous butter, 23% light cream, 1.6% Ghanaian cocoa mass, 2.5% alkalized cocoa powder, 0.1% pectin, 0.1% locust bean gum, 0.05% guar gum, 0.1% propylene glycol alginate, 0.2% soluble soybean polysaccharide, 0.1% mono- and di-glycerol fatty acid esters.

[0142] Example 10

[0143] This embodiment provides a chocolate flavored frozen drink, which is different from the embodiment 1 in that the composition is different, specifically:

[0144] 8% white sugar, 50% milk, 3% skim milk powder, 5.25% edible glucose, 3% maltose syrup, 6% anhydrous butter, 20% light cream, 2% Ghanaian cocoa mass, 2.1% alkalized cocoa powder, 0.1% pectin, 0.1% locust bean gum, 0.05% guar gum, 0.1% propylene glycol alginate, 0.2% soluble soybean polysaccharide, 0.1% mono- and di-glycerol fatty acid esters.

[0145] Embodiment 11

[0146] This embodiment provides a chocolate flavored frozen drink, which is different from the embodiment 1 in that the composition is different, specifically: an equal mass of fructose syrup is used instead of white sugar.

[0147] Comparative Example 1

[0148] This comparative example provides a chocolate flavored frozen drink. Compared with Example 8, the only difference is that propylene glycol alginate is replaced by polyoxyethylene (20) sorbitan monolaurate (Tween-20).

[0149] Comparative Example 2

[0150] This comparative example provides a chocolate flavored frozen drink, which is different from Example 8 in that the total amount of emulsifier remains unchanged, and the content ratio of propylene glycol alginate, soluble soybean polysaccharide and mono- and di-glycerol fatty acid esters is adjusted to 2:1:1.

[0151] Comparative Example 3

[0152] This comparative example provides a chocolate flavored frozen drink, which is different from Example 8 in that the total amount of emulsifier remains unchanged, and the content ratio of propylene glycol alginate, soluble soybean polysaccharide and mono- and di-glycerol fatty acid esters is adjusted to 1:2:2.

[0153] Comparative Example 4

[0154] This comparative example provides a chocolate flavored frozen drink, which is different from Example 8 in that the total amount of emulsifier remains unchanged, and the content ratio of propylene glycol alginate, soluble soybean polysaccharide and mono- and di-glycerol fatty acid esters is adjusted to 1:4:1.

[0155] Comparative Example 5

[0156] This comparative example provides a chocolate flavored frozen drink. Compared with Example 8, the only difference is that the soluble soybean polysaccharide is replaced by polyoxyethylene (20) sorbitan monolaurate (Tween-20).

[0157] Comparative Example 6

[0158] This comparative example provides a chocolate flavored frozen drink. Compared with Example 8, the only difference is that the mono- and diglycerol fatty acid esters are replaced by polyoxyethylene (20) sorbitan monolaurate (Tween-20).

[0159] Comparative Example 7

[0160] This comparative example provides a chocolate flavored frozen drink, which is different from Example 8 only in that the composition is different, specifically:

[0161] 8% white sugar, 55.7% milk, 2% skim milk powder, 5.25% edible glucose, 3% maltose syrup, 8.3% anhydrous butter, 13% light cream, 1.6% Ghanaian cocoa mass, 2.5% alkalized cocoa powder, 0.1% pectin, 0.1% sodium carboxymethyl cellulose, 0.05% guar gum, 0.1% propylene glycol alginate, 0.2% soluble soybean polysaccharide, 0.1% mono- and di-glycerol fatty acid esters.

[0162] Table 4 Proportion of protein and fat content

[0163] Milk fat content, % Total fat content, % Protein content, % Fat and protein content 14.2 15.6 3.0 5.2:1

[0164] Comparative Example 8

[0165] This comparative example provides a chocolate flavored frozen drink, which is different from Example 8 only in that the composition is different, specifically:

[0166] Product formula: 8% white sugar, 55.6% milk, 3% skim milk powder, 5.25% edible glucose, 3% maltose syrup, 0.4% anhydrous butter, 20% light cream, 1.6% Ghanaian cocoa mass, 2.5% alkalized cocoa powder, 0.1% pectin, 0.1% locust bean gum, 0.05% guar gum, 0.1% propylene glycol alginate, 0.2% soluble soybean polysaccharide, and 0.1% mono- and di-glycerol fatty acid esters.

[0167] Table 5 Proportion of protein and fat content

[0168] Milk fat content, % Total fat content, % Protein content, % Fat and protein content 9.0 10.24 3.2 3.2:1

[0169] Test Case

[0170] 1. Product storage simulation test

[0171] The frozen drinks provided in the embodiments and comparative examples were placed at -10°C for 6 hours and -18°C for 6 hours for 14 days; the stratification phenomenon on the surface of the products was observed. Figure 1 This is a picture of the product after stratification in Example 1. The specific results are shown in the table below:

[0172] Table 6

[0173]

[0174] 2. Melt resistance test

[0175] The frozen drinks provided in each embodiment and the comparative example were subjected to a melting resistance test. The tested product (70 g) stored in a freezer was placed in a special melting resistance tester (25°C), and the time required for the product to be completely melted was recorded. The specific results are shown in the following table:

[0176] Table 7

[0177]

[0178]

[0179] 3. Sensory evaluation

[0180] The products provided in each embodiment and comparative example were subjected to sensory evaluation. A 9-point scale method and a descriptive test were used to conduct a scoring test description by consumer reviewers (50 people). The scoring criteria are shown in the following table:

[0181] Table 8

[0182]

[0183] Figure 2 It is the sensory evaluation result of Example 1, Example 4 and Comparative Example 8 of the present application. It can be seen from the figure that the sensory scores of the products provided by the embodiments are better than those of the comparative examples. The scoring results of Examples 2-3 are close to those of Example 1, and the scoring results of Examples 5-11 are close to those of Example 4, which are no longer displayed one by one. Combining the test results of Tables 6 and 7, it can be seen that by controlling the ratio of fat to protein content and the composition of emulsifiers, the surface stratification phenomenon of high-fat chocolate flavored frozen drinks during storage, transportation or sales can be effectively avoided, and the product's anti-melting property is improved and the sensory score is higher; through the optimization of raw materials and the process, the performance of the product in the above aspects can be further improved. Among them, the fat content of Comparative Example 8 is low, and the taste becomes lighter. The fat content is one of the key factors for the rich and silky taste of dairy products. The low milk fat content will make the product lack richness and layering, resulting in a decrease in consumer satisfaction with the product.

[0184] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from these are still within the scope of protection of the invention.

Claims

1. A chocolate-flavored frozen drink, characterized in that: It includes milk base, milk fat component, sweetener, cocoa component, stabilizer and emulsifier, Wherein, based on the weight of the chocolate-flavored frozen drink, the weight percentage of fat is 13%-16%, and the ratio of fat to protein is 3.3-5:1; The mass percentage of the emulsifier is 0.4%-0.5%, and the emulsifier comprises propylene glycol alginate, soluble soybean polysaccharide and mono- and di-glycerol fatty acid esters in a mass ratio of (1-1.2): (2-3): (1-1.2).

2. The chocolate-flavored frozen drink according to claim 1, characterized in that: Based on the mass of the chocolate-flavored frozen drink, the mass percentage of the milk base is 49%-56%, the mass percentage of the milk fat component is 21%-30%, the mass percentage of the sweetener is 16%-22%, the mass percentage of the cocoa component is 4%-6%, and the mass percentage of the stabilizer is 0.25%-0.5%.

3. The chocolate-flavored frozen drink according to claim 2, characterized in that: The milk-based material comprises at least one of raw cow's milk, reconstituted milk, whole milk powder and skimmed milk powder; And / or, the milk fat component includes at least one of anhydrous butter and light cream; And / or, the sweetener includes at least one of white sugar, sucrose, maltose, glucose and xylitol; And / or, the cocoa component comprises at least one of cocoa liquor, alkalized cocoa powder and natural cocoa powder; And / or, the stabilizer includes at least one of pectin, locust bean gum, guar gum, and sodium carboxymethyl cellulose.

4. The chocolate-flavored frozen drink according to claim 3, characterized in that: The milk base material comprises raw cow milk and milk powder in a mass ratio of (44-52):(3-6); And / or, the milk fat component comprises anhydrous butter and cream in a mass ratio of (3-7):(16-23); And / or, the sweetener comprises white sugar, glucose and maltose syrup in a mass ratio of (8-11):(4-6):(3-5); And / or, the cocoa component comprises cocoa liquor and alkalized cocoa powder in a mass ratio of (1.6-2):(2.5-4); And / or, the stabilizer comprises pectin, locust bean gum and guar gum in a mass ratio of (0.1-0.2):(0.1-0.2):(0.05-0.1).

5. The chocolate-flavored frozen drink according to any one of claims 1 to 4, characterized in that: The invention comprises the following components in percentage by weight: 8%-11% white sugar, 44%-52% raw milk, 3%-6% milk powder, 4%-6% glucose, 3%-5% maltose syrup, 3%-7% anhydrous butter, 16-23% light cream, 1.6%-2% cocoa mass, 2.5%-4% alkalized cocoa powder, 0.1%-0.2% pectin, 0.1%-0.2% locust bean gum, 0.05%-0.1% guar gum, 0.1%-0.12% propylene glycol alginate, 0.2%-0.3% soluble soybean polysaccharide and 0.1%-0.12% mono- and di-glycerol fatty acid esters.

6. A method for preparing the chocolate flavored frozen drink according to any one of claims 1 to 5, characterized in that: The process includes the following steps: mixing, homogenizing, sterilizing, cooling, aging, mold filling, freezing and demoulding.

7. The method for preparing a chocolate-flavored frozen drink according to claim 6, characterized in that: The demoulding water temperature during the demoulding process is 10°C-15°C, optionally 10°C-13°C; And / or, the demoulding is intermittent spraying demoulding or coating demoulding; preferably, the demoulding is intermittent spraying demoulding.

8. The method for preparing a chocolate-flavored frozen drink according to claim 6, characterized in that: The mixing step comprises the following steps: S1, melting anhydrous butter, adding emulsifier and cocoa powder, mixing, and obtaining material A; S2, melting the cocoa liquor, adding a stabilizer, and grinding once to obtain material B; S3, mixing the material B with the material A, and grinding them again to obtain material C; S4, mixing the remaining materials and then mixing with material C; Alternatively, the mixing comprises the steps of: S11, melting anhydrous butter, and mixing with an emulsifier and a stabilizer to obtain material A; S12, mixing the remaining materials, and then mixing with the material A.

9. The method for preparing a chocolate-flavored frozen drink according to claim 8, characterized in that: The primary grinding is a colloid mill; And / or, the secondary grinding is ball milling, and optionally, the ball milling temperature is 60-70° C. and the ball milling time is 1-2 h; And / or, before the secondary grinding, the method further comprises the step of adding a portion of sweetener. Optionally, the portion of sweetener added before the secondary grinding accounts for 10%-30% of the total mass of the sweetener.

10. The method for preparing a chocolate-flavored frozen drink according to claim 8 or 9, characterized in that: The temperature at which the anhydrous butter melts is 55-65°C; And / or, the melting temperature of the cocoa liquor is 65-75°C.

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