A powder chocolate and a method for preparing the same, and a chocolate-flavored frozen drink

Abstract

The present application provides a powder chocolate, comprising 25.0%-40.0% white granulated sugar, 3.0%-15.0% milk powder, 15.0%-25.0% oil and fat, 35.0%-50.0% cocoa powder and 0.5%-2.0% starch. The present application can significantly increase the addition amount of cocoa powder in the powder chocolate by adding corn starch, and can improve the processing performance of the powder chocolate in the processing process. The obtained powder chocolate has higher cocoa flavor.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a powdered chocolate, its preparation method, and a chocolate-flavored frozen beverage. Background Technology

[0002] To achieve a chocolate flavor, commercially available chocolate-flavored ice cream typically requires the addition of one or more of the following: cocoa powder, regular chocolate, and chocolate flavorings / flavorings. Cocoa powder comes in two types: natural and alkalized. Natural cocoa powder imparts its characteristic tartness, while alkalized cocoa powder imparts an alkaline taste. Directly adding cocoa powder (natural or alkalized) to create a chocolate flavor in ice cream will result in an unpleasant sour or alkaline taste, making the chocolate flavor inauthentic. Chocolate flavorings / flavorings are additives used to modify the chocolate flavor. Ice cream made with these flavorings / flavorings tastes unrealistic, and large quantities may be harmful to health. Generally, flavorings / flavorings are added in small amounts to the ice cream base containing cocoa powder and chocolate to modify the flavor. Furthermore, chocolate is a food product made primarily from cocoa products (cocoa powder, cocoa liquor, cocoa mass, etc.) and / or white sugar, with or without the addition of dairy products and food additives, through specific processes such as pre-grinding, fine grinding, refining, and tempering, and remains solid or semi-solid at room temperature. Adding chocolate to ice cream can create a pure chocolate flavor, but chocolate is an oil-based ingredient, while ice cream base is water-based. Therefore, adding oil-based chocolate to ice cream base can easily lead to incompatibility, resulting in an uneven and unstable ice cream base. Moreover, chocolate is produced through the deep processing of cocoa products, making it expensive; using it in chocolate-flavored ice cream production would be wasteful. Therefore, currently, adding chocolate as a flavoring ingredient is the best choice for producing a pure chocolate-flavored ice cream. However, due to the complex and expensive production process of chocolate, the production process for chocolate-flavored ice cream with added chocolate is also complex and costly. Furthermore, in order to ensure the dispersibility of chocolate, most chocolate is prepared into chocolate powder. However, the proportion of cocoa powder in chocolate powder is generally low (usually less than 30%). In order to achieve a better chocolate flavor enhancement effect, the amount of cocoa powder added needs to be increased. However, due to the high ash and dietary fiber content in cocoa powder, a large amount of cocoa powder added results in poor plasticity of the pre-ground material, affecting the normal operation of fine grinding.

[0003] Therefore, providing a chocolate powder with high cocoa content, good aroma enhancement, and good processing performance for use in frozen chocolate beverages has become a problem that needs to be solved. Summary of the Invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide a powdered chocolate, a method for preparing the same, and a chocolate-flavored frozen beverage. The powdered chocolate provided by the present invention has a high cocoa powder content, a good aroma-enhancing effect, and good processing performance.

[0005] This invention provides a powdered chocolate comprising the following ingredients in weight percentages:

[0006] 25.0%–40.0% white sugar, 3.0%–15.0% milk powder, 15.0%–25.0% oil, 35.0%–50.0% cocoa powder, and 0.5%–2.0% corn starch.

[0007] Preferably, the milk powder is selected from whole milk powder or skim milk powder.

[0008] Preferably, the oil is selected from one or more of coconut oil, palm oil, corn oil, and anhydrous butter.

[0009] Preferably, the cocoa powder is selected from one or both of natural cocoa powder and alkalized cocoa powder.

[0010] The present invention also provides a method for preparing the above-mentioned chocolate powder, comprising the following steps:

[0011] After mixing the raw materials, they are sequentially pre-ground, finely ground, allowed to stand and blend, and dispersed and cooled to obtain powdered chocolate.

[0012] Preferably, the mixing temperature of the raw materials is 36–42°C;

[0013] After pre-grinding, the fineness of the resulting mixture is 100–200 μm;

[0014] After fine grinding, the fineness of the resulting mixture is ≤50μm;

[0015] The static fusion process is carried out under sealed conditions, with a temperature of 41–44°C and a time of 30–40 minutes.

[0016] The temperature of the dispersion cooling is <22℃.

[0017] The present invention also provides a chocolate-flavored frozen beverage, comprising the above-mentioned powdered chocolate.

[0018] Preferably, the chocolate-flavored frozen beverage includes chocolate-flavored ice cream, chocolate-flavored slush, chocolate-flavored popsicles, chocolate-flavored ice cream, and chocolate-flavored sweet ice.

[0019] Preferably, the raw materials include the following percentages by weight:

[0020] 23.0%–27.0% powdered chocolate, 0–12% granulated sugar, 3.0%–9.0% milk powder, 2.0%–6.0% fat, 2%–5% syrup, 0.1%–0.6% thickener, 0.05%–0.3% emulsifier, 0–0.3% food flavoring, and the balance being water.

[0021] Preferably, the milk powder is selected from one or both of whole milk powder and skim milk powder;

[0022] The oil is selected from one or more of coconut oil, palm oil, corn oil, and anhydrous butter;

[0023] The syrup is selected from one or more of malt syrup, glucose syrup, and fructose syrup;

[0024] The thickener is selected from one or more of sodium carboxymethyl cellulose, guar gum, locust bean gum, black bean gum, carrageenan, xanthan gum, and sodium alginate;

[0025] The emulsifier is selected from one or more of mono- and diglyceride fatty acid esters, Tween 80, and soybean lecithin.

[0026] Compared with existing technologies, this invention provides a powdered chocolate comprising: 25.0%–40.0% granulated sugar, 3.0%–15.0% milk powder, 15.0%–25.0% fat, 35.0%–50.0% cocoa powder, and 0.5%–2.0% starch. This invention significantly increases the amount of cocoa powder in the powdered chocolate by adding corn starch, and also improves the processing performance of the powdered chocolate during processing. The resulting powdered chocolate has a high cocoa flavor. Attached Figure Description

[0027] Figure 1 A photograph of the mixture obtained after mixing the powdered chocolate prepared in Example 2;

[0028] Figure 2 A photograph of the mixture of powdered chocolate prepared in Example 2 after pre-grinding;

[0029] Figure 3 A photograph of the powdered chocolate prepared in Example 2. Detailed Implementation

[0030] This invention provides a powdered chocolate comprising the following ingredients in weight percentages:

[0031] 25.0%–40.0% white sugar, 3.0%–15.0% milk powder, 15.0%–25.0% oil, 35.0%–50.0% cocoa powder, and 0.5%–2.0% starch.

[0032] The powdered chocolate provided by the present invention includes 25.0% to 40.0% white sugar, which can be any value between 25%, 30%, 35%, 40%, or 25.0% to 40.0%.

[0033] The powdered chocolate provided by this invention further includes 3.0% to 15.0% milk powder, which can be any value between 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, or 3.0% to 15.0%. In this invention, the milk powder is selected from whole milk powder or skim milk powder.

[0034] The powdered chocolate provided by this invention also includes 15.0% to 25.0% oil, which can be any value between 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, or 15.0% to 25.0%. The oil is selected from one or more of coconut oil, palm oil, corn oil, and anhydrous butter.

[0035] The powdered chocolate provided by this invention further includes 35.0% to 50.0% cocoa powder, which can be any value between 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, or 35.0% to 50.0%. The cocoa powder is selected from one or both of natural cocoa powder and alkalized cocoa powder.

[0036] The powdered chocolate provided by this invention also includes 0.5% to 2.0% corn starch, which can be 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, or any value between 0.5% and 2.0%. When the amount of corn starch added is <0.5%, the good adhesion and strong plasticity of the pre-ground material cannot be achieved, affecting the fine grinding process; when the amount of corn starch added is >2%, the starch is prone to sticking during fine grinding, affecting the normal operation of the equipment.

[0037] In this invention, the powdered chocolate has the following physicochemical properties:

[0038] ① Solid content ≥ 99.0%. Under the above solid content conditions, the powdered chocolate has good dispersibility, ensuring the uniformity and stability of the powdered chocolate;

[0039] ② Fat content: 23% to 30%. Under this range of fat content, the normal operation of the production equipment can be guaranteed.

[0040] ③ Fineness: ≤50μm.

[0041] The present invention also provides a method for preparing the above-mentioned powdered chocolate, comprising the following steps:

[0042] After mixing the raw materials, they are sequentially pre-ground, finely ground, allowed to stand and blend, and dispersed and cooled to obtain powdered chocolate.

[0043] Specifically, the present invention first thoroughly mixes various raw materials evenly, kneads them into a dough-like consistency, and obtains a mixture. The mixing temperature of the raw materials is 36-42℃, and can be any value between 36, 37, 38, 39, 40, 41, 42, or 36-42℃.

[0044] Then, the mixture is pre-ground, preferably using a two-roll mill. After pre-grinding, the fineness of the mixture reaches 100-200μm, and the various materials are uniformly blended.

[0045] Next, the pre-ground mixture is finely ground, preferably using a five-roll mill. Due to the different temperatures of the five rollers, the pre-ground material undergoes a significant change in flavor under different temperatures and high shear forces, resulting in a more uniform and full flavor with a fineness of ≤50μm.

[0046] After grinding, the mixture is left to stand and blend. Specifically, the mixture is left to stand in a sealed container at 41-44°C for 30-40 minutes, allowing the granulated sugar to absorb more cocoa powder and milk powder flavor from the surrounding particles. This allows the aromas of the three ingredients to blend together more, further enhancing the flavor of the powdered chocolate.

[0047] The powdered chocolate, after being left to stand and blend, is dispersed and cooled until it reaches a temperature of <22°C.

[0048] The present invention also provides a chocolate-flavored frozen beverage, including the powdered chocolate described above.

[0049] In this invention, the chocolate-flavored frozen beverage can be chocolate-flavored ice cream, chocolate-flavored slush, chocolate-flavored popsicle, chocolate-flavored ice cream, or chocolate-flavored sweet ice.

[0050] In some specific embodiments of the present invention, the chocolate-flavored frozen beverage comprises the following ingredients by weight percentage:

[0051] 23.0%–27.0% powdered chocolate, 0–12% granulated sugar, 3.0%–9.0% milk powder, 2.0%–6.0% fat, 2%–5% syrup, 0.1%–0.6% thickener, 0.05%–0.3% emulsifier, 0–0.3% food flavoring, and the balance being water.

[0052] The raw materials for preparing the chocolate-flavored frozen beverage provided by the present invention include 23.0% to 27.0% powdered chocolate, which can be any value between 23%, 23.5%, 24%, 24.5%, 25%, 25.5%, 26%, 26.5%, 27%, or 23.0% to 27.0%.

[0053] The raw materials for preparing the chocolate-flavored frozen beverage provided by the present invention also include 0-12% white sugar, which can be 0%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, or any value between 0 and 12%.

[0054] The raw materials for preparing the chocolate-flavored frozen beverage provided by this invention further include 3.0% to 9.0% milk powder, which can be any value between 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, or 5.0% to 9.0%. In this invention, the milk powder is selected from one or both of whole milk powder and skim milk powder.

[0055] The raw materials for preparing the chocolate-flavored frozen beverage provided by this invention also include 2.0% to 6.0% of oil, which can be 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, or any value between 2.0% and 6.0%. The oil is selected from one or more of coconut oil, palm oil, corn oil, and anhydrous butter.

[0056] The raw materials for preparing the chocolate-flavored frozen beverage provided by this invention also include 2% to 5% syrup, which can be any value between 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, or 2.0% to 5.0%. The syrup is selected from one or more of maltose syrup, glucose syrup, and fructose syrup.

[0057] The raw materials for preparing the chocolate-flavored frozen beverage provided by the present invention further include 0.1% to 0.6% of a thickener, which can be any value between 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, or 0.1% to 0.6%. The thickener is selected from one or more of sodium carboxymethyl cellulose, guar gum, locust bean gum, black bean gum, carrageenan, xanthan gum, and sodium alginate.

[0058] The raw materials for preparing the chocolate-flavored frozen beverage provided by the present invention further include 0.05% to 0.3% of an emulsifier, which can be any value between 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, or 0.05% to 0.3%. The emulsifier is selected from one or more of mono- and diglyceride fatty acid esters, Tween 80, and soybean lecithin.

[0059] The raw materials for preparing the chocolate-flavored frozen beverage provided by the present invention also include 0 to 0.3% of food flavoring. The food flavoring may be added or not, and may be any value between 0%, 0.05%, 0.1%, 0.2%, 0.3%, or 0 to 0.3%.

[0060] The raw materials for preparing the chocolate-flavored frozen beverage provided by this invention also include the remainder of water.

[0061] The present invention also provides a method for preparing the above-mentioned chocolate-flavored frozen beverage. The present invention does not impose any special limitations on the preparation method of the chocolate-flavored frozen beverage, and any preparation method of frozen beverage known to those skilled in the art is acceptable.

[0062] In this invention, the preparation method of the chocolate-flavored frozen beverage includes the following steps:

[0063] After the raw materials are mixed evenly, the volume is adjusted to obtain a mixed liquid.

[0064] The mixture is subjected to sterilization, homogenization, cooling, aging, freezing (or non-freezing), and final freezing in a single process to obtain a chocolate-flavored frozen beverage. The mixture is then set aside for later use.

[0065] Specifically, it includes the following steps:

[0066] 1. Feeding: Accurately weigh the powdered raw materials and other raw materials separately. Thickener and emulsifier should be mixed evenly with any powdered raw material at a mass ratio of 1:10 and set aside.

[0067] 2. Mix thoroughly: Add water to the mixing pot, turn on the mixer and add the mixed powdered raw materials at a uniform speed. After mixing evenly, add oil and syrup raw materials at a uniform speed and stir continuously until mixed. During the mixing process, the temperature of the liquid should be maintained at 45-55℃.

[0068] 3. Adjust volume: Add water to the weight of the prepared solution;

[0069] 4. Sterilization: The sterilization temperature is set to 82-95℃, and the time is set to 30 seconds;

[0070] 5. Homogenization: Homogenization pressure is 10–18 MPa, and temperature is 70–78℃;

[0071] 6. Cooling: Cool with ice water until the temperature drops to ≤10℃;

[0072] 7. Aging: The aging temperature is maintained at 1-5℃, and the aging time is 2-24 hours;

[0073] 8. Freezing: Freezing using a freezing mechanism;

[0074] 9. Freezing: Freezing temperature -35 to -4℃, wherein the freezing temperature can be adjusted according to the specific type of frozen beverage.

[0075] This invention significantly increases the amount of cocoa powder in powdered chocolate by adding corn starch, and also improves the processing performance of the powdered chocolate during processing. The resulting powdered chocolate has a high cocoa flavor.

[0076] To further understand the present invention, the following description, in conjunction with embodiments, illustrates the powdered chocolate and its preparation method, as well as the chocolate-flavored frozen beverage provided by the present invention. The scope of protection of the present invention is not limited by the following embodiments.

[0077] Examples and Comparative Examples

[0078] 1 Formula

[0079] Chocolate powder recipe

[0080] Example 1: White sugar: 36.5%; whole milk powder: 3%; coconut oil: 25%; cocoa powder: 35%; corn starch: 0.5%.

[0081] Example 2: White sugar: 35%; whole milk powder: 9%; coconut oil: 15%; cocoa powder: 40%; corn starch: 1%.

[0082] Example 3: White sugar: 25%; whole milk powder: 8%; coconut oil: 15%; cocoa powder: 50%; corn starch: 2%.

[0083] Example 4: White sugar: 30%; whole milk powder: 3.5%; coconut oil: 20%; cocoa powder: 45%; corn starch: 1.5%.

[0084] Comparative Example 1: White sugar: 35%; whole milk powder: 10%; coconut oil: 15%; cocoa powder: 40%.

[0085] Comparative Example 2: White sugar: 35%; whole milk powder: 9%; coconut oil: 15%; cocoa powder: 40%; maltodextrin: 1%.

[0086] Comparative Example 3: granulated sugar: 35%; whole milk powder: 4%; coconut oil: 15%; cocoa powder: 40%; maltodextrin: 6%.

[0087] Comparative Example 4: White sugar: 35%; whole milk powder: 4%; coconut oil: 15%; cocoa powder: 40%; corn starch: 6%.

[0088] 2. Preparation process

[0089] 2.1 Mixing: All materials are thoroughly mixed evenly at a temperature of 36-42℃, and kneaded to form a dough.

[0090] 2.2 Pre-grinding: Using a two-roll mill, after pre-grinding, the fineness reaches 100-200μm, and the various materials are uniformly blended;

[0091] 2.3 Fine grinding: Using a five-roll mill, due to the different temperatures of the five rollers, the pre-ground material under different temperatures and high shear forces significantly changes the taste of the mixture of white sugar, whole milk powder and cocoa powder, resulting in a more uniform and full flavor, with a fineness ≤50μm;

[0092] 2.4 Settling and Blending: The chocolate powder produced by the five-stick machine is settling in a sealed container at a temperature of 41-44°C for about 30-40 minutes.

[0093] 2.5 Dispersion and Cooling: Dispersion and cooling of the powdered chocolate after it has been allowed to stand and blend until it reaches <22°C.

[0094] See Figures 1-3 , Figure 1 A photograph of the mixture obtained after mixing the powdered chocolate prepared in Example 2; Figure 2 A photograph of the mixture of powdered chocolate prepared in Example 2 after pre-grinding; Figure 3 A photograph of the powdered chocolate prepared in Example 2.

[0095] 3. Performance Testing

[0096] (1) Chocolate index test

[0097] Table 1 Performance Test Results

[0098] Solids / % Fat content / % Fineness / μm Example 1 ≥99.0％ 26.6 Uniform particle size and ≤50μm Example 2 ≥99.0％ 23.3 Uniform particle size and ≤50μm Example 3 ≥99.0％ 25.3 Uniform particle size and ≤50μm Example 4 ≥99.0％ 25.2 Uniform particle size and ≤50μm Comparative Example 1 ≥99.0％ 24.2 The particle size is uneven and contains particles larger than 50 μm. Comparative Example 2 ≥99.0％ 24.3 The particle size is uneven and contains particles larger than 50 μm. Comparative Example 3 ≥98.0％ 24.1 The product is unevenly dispersed and contains particles with a fineness greater than 50μm. Comparative Example 4 ≥98.0％ 24.1 The product is unevenly dispersed and contains particles with a fineness greater than 50μm.

[0099] (2) Adhesion and plasticity tests

[0100] The adhesiveness and plasticity of the mixture obtained in step 2.1 can be characterized by the premixing process before it enters the two-roll mill.

[0101] Table 2 Performance Test Results

[0102] Feeding smoothness Sticking / greasy roller condition Example 1 Smooth Non-sticking roller / grouting roller condition Example 2 Smooth Non-sticking roller / grouting roller condition Example 3 Smooth Non-sticking roller / grouting roller condition Example 4 Smooth Non-sticking roller / grouting roller condition Comparative Example 1 Low material feed rate, not smooth Non-sticking roller / grouting roller condition Comparative Example 2 Low material feed rate, not smooth Non-sticking roller / grouting roller condition Comparative Example 3 Smooth Situation of sticking / greasing of rollers Comparative Example 4 Not smooth Situation of sticking / greasing of rollers

[0103] As shown in Table 3, the addition of corn starch in Examples 1 to 4 ensured smooth feeding and prevented sticking / greasy rollers, resulting in uniform fineness of the powdered chocolate.

[0104] Comparative Example 1, due to the absence of corn starch and the high cocoa powder content (up to 40%), exhibited poor plasticity after pre-grinding, which affected the normal operation of the fine grinding process.

[0105] Comparative Example 2, with the addition of 1% maltodextrin, did not achieve the binding and plasticizing effects of corn starch.

[0106] Comparative Example 3 increased the amount of maltodextrin to 6% to achieve the processing effect of Example 2. However, increasing the amount of maltodextrin introduces moisture; the higher the amount added, the more moisture is introduced. The powdered chocolate, with its high moisture content, has already clumped and become unevenly dispersed. During later storage, the granulated sugar in the powdered chocolate with high moisture content will crystallize, resulting in a rough texture.

[0107] Comparative Example 4 increased the amount of corn starch used. Excessive corn starch can easily cause sticking during fine grinding, affecting the normal operation of the equipment.

[0108] 4. Chocolate Ice Cream Recipe

[0109] Table 3 Formulation Table (%)

[0110] Powdered chocolate Whole milk powder grease syrup Thickener emulsifier Edible flavorings water Example 5 25% Example 1 5％ 6％ 2％ 0.4％ 0.1％ 0 margin Example 6 25% Example 2 7％ 4％ 3％ 0.4％ 0.1％ 0 margin Example 7 25% Example 3 8％ 4％ 4％ 0.4％ 0.1％ 0 margin Example 8 25% Example 4 9％ 2％ 5％ 0.4％ 0.1％ 0 margin Comparative Example 5 25% Comparative Example 1 7％ 4％ 3％ 0.4％ 0.1％ 0 margin Comparative Example 6 25% Comparative Example 2 7％ 4％ 3％ 0.4％ 0.1％ 0 margin Comparative Example 7 25% Comparative Example 3 7％ 4％ 3％ 0.4％ 0.1％ 0 margin Comparative Example 8 25% Comparative Example 4 7％ 4％ 3％ 0.4％ 0.1％ 0 margin

[0111] In Table 4, coconut oil was selected as the oil, malt syrup was selected as the syrup, a mixture of sodium carboxymethyl cellulose, guar gum and locust bean gum in a mass ratio of 6:2:3 was selected as the thickener, and mono- and diglyceride fatty acid esters were selected as the emulsifiers.

[0112] 5. Preparation process

[0113] 1. Feeding: Accurately weigh the powdered raw materials and other raw materials separately. Thickener and emulsifier should be mixed evenly with any powdered raw material at a mass ratio of 1:10 and set aside.

[0114] 2. Mix thoroughly: Add water to the mixing pot, turn on the mixer and add the mixed powdered raw materials at a uniform speed. After mixing evenly, add oil and syrup raw materials at a uniform speed and stir continuously until mixed. During the mixing process, the temperature of the liquid should be maintained at 45-55℃.

[0115] 3. Adjust volume: Add water to the weight of the prepared solution;

[0116] 4. Sterilization: The sterilization temperature is set to 82-95℃, and the time is set to 30 seconds;

[0117] 5. Homogenization: Homogenization pressure is 10–18 MPa, and temperature is 70–78℃;

[0118] 6. Cooling: Cool with ice water until the temperature drops to ≤10℃;

[0119] 7. Aging: The aging temperature is maintained at 1-5℃, and the aging time is 2-24 hours;

[0120] 8. Freezing: Freezing using a freezing mechanism;

[0121] 9. Freezing: Freezing temperature -18°C.

[0122] 6. Sensory evaluation

[0123] Ten sensory evaluators were asked to conduct sensory evaluations of the chocolate-flavored ice cream prepared in the above examples and comparative examples. The evaluation indicators included the intensity of the chocolate aroma.

[0124] The evaluation criteria are as follows:

[0125] 0-4 points: The chocolate flavor is not strong, pure, or harmonious, and has an off-flavor.

[0126] 4-7 points: Has a certain chocolate flavor, the flavor is relatively pure, and there is no off-flavor.

[0127] 7-10 points: Possesses a rich chocolate flavor, with a pure and harmonious chocolate flavor, and no off-flavors. See Table 5 for the scoring results.

[0128] Table 4 Sensory evaluation results

[0129] Fraction Flavor description Example 5 5 The chocolate flavor is pure, but not rich enough. Example 6 8 The chocolate flavor is pure and rich, with a harmonious taste and no off-flavors. Example 7 7 The chocolate flavor is pure, the chocolate is strong, and the taste is somewhat bitter. Example 8 6 The chocolate flavor is pure and rich, but it lacks milkiness. Comparative Example 5 4 Because the powdered chocolate wasn't blended thoroughly enough, the chocolate flavor wasn't pure enough. Comparative Example 6 4 Because the powdered chocolate wasn't blended thoroughly enough, the chocolate flavor wasn't pure enough. Comparative Example 7 2 It has a burnt taste, and the chocolate flavor is not pure. Comparative Example 8 2 It has a burnt taste, and the chocolate flavor is not pure.

[0130] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A powdered chocolate, characterized in that, The raw materials include the following percentages by weight: 25.0%–40.0% white sugar, 3.0%–15.0% milk powder, 15.0%–25.0% oil, 35.0%–50.0% cocoa powder, and 0.5%–2.0% corn starch.

2. The powdered chocolate according to claim 1, characterized in that, The milk powder is selected from whole milk powder or skim milk powder.

3. The powdered chocolate according to claim 1, characterized in that, The oil is selected from one or more of coconut oil, palm oil, corn oil, and anhydrous butter.

4. The powdered chocolate according to claim 1, characterized in that, The cocoa powder is selected from one or both of natural cocoa powder and alkalized cocoa powder.

5. A method for preparing powdered chocolate as described in any one of claims 1 to 4, characterized in that, Includes the following steps: After mixing the raw materials, they are sequentially pre-ground, finely ground, allowed to stand and blend, and dispersed and cooled to obtain powdered chocolate.

6. The preparation method according to claim 5, characterized in that, The temperature at which the raw materials are mixed is 36–42°C; After pre-grinding, the fineness of the resulting mixture is 100–200 μm; After fine grinding, the fineness of the resulting mixture is ≤50μm; The static fusion process is carried out under sealed conditions, with a temperature of 41–44°C and a time of 30–40 minutes. The temperature of the dispersion cooling is <22℃.

7. A chocolate-flavored frozen beverage, characterized in that, Includes the powdered chocolate according to any one of claims 1 to 4.

8. The chocolate-flavored frozen beverage according to claim 7, characterized in that, The chocolate-flavored frozen drinks include chocolate-flavored ice cream, chocolate-flavored slush, chocolate-flavored popsicles, and chocolate-flavored sweet ice.

9. The chocolate-flavored frozen beverage according to claim 7, characterized in that, The raw materials include the following percentages by weight: 23.0%–27.0% powdered chocolate, 0–12% granulated sugar, 3.0%–9.0% milk powder, 2.0%–6.0% fat, 2%–5% syrup, 0.1%–0.6% thickener, 0.05%–0.3% emulsifier, 0–0.3% food flavoring, and the balance being water.

10. The chocolate-flavored frozen beverage according to claim 8, characterized in that, The milk powder is selected from one or both of whole milk powder and skim milk powder; The oil is selected from one or more of coconut oil, palm oil, corn oil, and anhydrous butter; The syrup is selected from one or more of malt syrup, glucose syrup, and fructose syrup; The thickener is selected from one or more of sodium carboxymethyl cellulose, guar gum, locust bean gum, black bean gum, carrageenan, xanthan gum, and sodium alginate; The emulsifier is selected from one or more of mono- and diglyceride fatty acid esters, Tween 80, and soybean lecithin.

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