CN110959744B - 巧克力涂挂颗粒的冷冻饮品及其制备工艺 - Google Patents
巧克力涂挂颗粒的冷冻饮品及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺。该其制备工艺先在冷冻饮品表面涂挂巧克力,以形成巧克力脆皮;再在巧克力脆皮收干之前,在巧克力脆皮上进行颗粒的抛粒涂挂,并控制抛粒涂挂的抛粒速度为2‑8m/s,抛粒涂挂的抛粒方向为巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为40°‑70°,通过控制抛粒速度和抛粒方向能保证颗粒与巧克力脆皮的结合力强,从而提高巧克力涂挂颗粒的冷冻饮品中涂挂颗粒在巧克力脆皮中的覆盖率,经测试,巧克力脆皮中颗粒覆盖巧克力脆皮的表面积超过其总表面积的80%以上。
Description
技术领域
本发明属于冷冻饮品制备技术领域,具体涉及一种巧克力涂挂颗粒的冷冻饮品及其制备工艺。
背景技术
冷冻饮品包括以饮用水、乳品、食用油脂等为主要原料,添加适量的香料、着色剂、稳定剂、乳化剂等,经配料、灭菌、凝冻、包装等工序而制成的产品。常见的冷冻饮品有冰淇淋、雪糕、雪泥、冰棍、食用冰、甜味冰等。
为了丰富冷冻饮品口感和营养,目前,冷冻饮品外层的巧克力脆皮中添加涂挂颗粒一直深受消费者喜爱,但目前市场上的产品涂挂颗粒的量比较少。生产厂家普遍使用将涂挂颗粒加入巧克力溶液中进行涂挂。但随着巧克力溶液中颗粒密度的增加,会增加冷冻饮品糕体在进行涂挂时所需的屈服力。同时巧克力溶液中颗粒搅拌工艺及冷冻饮品糕体在从巧克力溶液中拔出时,会出现巧克力溶液和涂挂颗粒掉落现象,故巧克力脆皮中涂挂颗粒覆盖脆皮的表面积不超过总表面积的三分之一。
发明内容
为此,本发明所要解决的是现有巧克力涂挂颗粒的冷冻饮品中涂挂颗粒在巧克力脆皮中的覆盖率低的缺陷,从而提供一种巧克力涂挂颗粒的冷冻饮品及其制备工艺。
为解决上述技术问题,本发明采用的技术方案如下:
本发明所提供的巧克力涂挂颗粒的冷冻饮品的制备工艺,包括如下步骤:
在冷冻饮品表面涂挂巧克力,以形成巧克力脆皮;
在巧克力脆皮收干之前,在巧克力脆皮上进行颗粒的抛粒涂挂,所述抛粒涂挂的抛粒速度为2-8m/s,所述抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为40°-70°,颗粒的比重为0.2-0.7。
进一步地,所述抛粒涂挂的抛粒速度为3-5m/s,所述抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为55°-65°。
优选地,所述抛粒涂挂的抛粒速度为4m/s,所述抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为60°。
进一步地,所述颗粒的比重为0.3-0.6;优选地,所述颗粒的比重为0.5。
进一步地,所述颗粒为谷物颗粒、饼干颗粒、果干颗粒、坚果颗粒、膨化食品颗粒、冷冻水果颗粒及糖果颗粒中的至少一种。
进一步地,所述巧克力在37℃下的粘度为7000mpa·s-7600mpa·s、收干时间为10-16s。
优选地,所述巧克力在37℃下的粘度为7200mpa·s、收干时间为16s。
进一步地,所述冷冻饮品包括冻饮品糕体及涂挂其上的冷冻饮品结合层,所述冷冻饮品结合层的原料包括火麻油和蔗糖月桂酸酯,其中火麻油的含量为35wt%-45wt%。
进一步地,所述冷冻饮品结合层中蔗糖月桂酸酯的含量为0.1wt%-0.3wt%。
此外,本发明还提供了一种巧克力涂挂颗粒的冷冻饮品,采用上述制备工艺制得。
需要说明的是,本发明中巧克力的收干时间,是指冷冻饮品(如冰淇淋)在37℃的巧克力溶液中涂挂后,巧克力涂层转化为固体层的时间。其中巧克力是指用于冷冻饮品外部的巧克力涂层;冷冻饮品一般指符合国家标准的冰淇淋、雪糕,对冷冻饮品无特殊要求。
与现有技术相比,本发明具有如下有益效果:
(1)本发明所提供的冷冻饮品的制备工艺,先在冷冻饮品表面涂挂巧克力,以形成巧克力脆皮;再在巧克力脆皮收干之前,在巧克力脆皮上进行颗粒的抛粒涂挂,并控制抛粒涂挂的抛粒速度为2-8m/s,抛粒涂挂的抛粒方向为巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为40°-70°,通过控制抛粒速度和抛粒方向能保证颗粒与巧克力脆皮的结合力强,从而提高巧克力涂挂颗粒的冷冻饮品中涂挂颗粒在巧克力脆皮中的覆盖率,经测试,巧克力脆皮中颗粒覆盖巧克力脆皮的表面积超过其总表面积的80%以上。
(2)本发明所提供的冷冻饮品的制备工艺,控制抛粒涂挂的抛粒速度,避免抛粒速度过快所导致的后续抛粒将已粘结在巧克力脆皮的涂挂颗粒撞掉,同时避免抛粒速度过慢导致涂挂颗粒与巧克力脆皮的结合力差,在后续的包装及运输中易脱落。
(3)本发明所提供的冷冻饮品的制备工艺,控制抛粒涂挂的抛粒方向,避免夹角过大,涂挂颗粒在顶部巧克力脆皮的覆盖率低,夹角过小,抛粒时会导致未覆盖涂挂颗粒的部分巧克力脆皮产生划痕,影响颗粒涂挂效果。
(4)本发明所提供的冷冻饮品的制备工艺,控制巧克力在37℃下的粘度为7000mpa·s-7600mpa·s、收干时间为10-16s,能进一步地延长颗粒在巧克力脆皮上的涂挂时间,有助于提高覆盖率;冷冻饮品结合层的原料包括火麻油和蔗糖月桂酸酯,结合层中火麻油的含量为35wt%-45wt%,该冷冻饮品结合层通过其中的火麻油和蔗糖月桂酸酯相互配合,并通过控制火麻油在结合层中的含量,可以保持冷冻饮品具有稳定的乳化体系。通过将该结合层设置在冷冻饮品表面,然后再在其上涂挂巧克力时,巧克力层不会从冷冻饮品上脱落,即使在巧克力层涂挂颗粒后,巧克力层也不容易发生脱落。
(5)本发明所提供的冷冻饮品的制备工艺,通过限定结合层中蔗糖月桂酸酯的含量,并与结合层中火麻油的含量匹配,进一步地,兼顾了冷冻饮品的水包油型体系及巧克力层的油包水型体系,增强了冷冻饮品与巧克力层两者间的结合力,即使在温度波动或振动的条件下巧克力层与冷冻饮品糕体也不易分离,提高了产品外观的美观度。
具体实施方式
下面对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
本实施例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体由如下原料组成:生牛乳500Kg、白砂糖150Kg、稀奶油100Kg、椰子油70Kg、脱脂奶粉40Kg、乳化稳定剂4.5Kg、香精1Kg;以1000kg计,冷冻饮品结合层由如下原料组成:火麻油400Kg、白砂糖50Kg、脱脂奶粉20Kg、小麦粉10Kg、刺槐豆胶2Kg、蔗糖月桂酸酯1.5Kg、阿斯巴甜0.7kg、香草香精1.0kg,余量为水;以1000kg计算,巧克力脆皮原料组成如下:白砂糖367kg,棕榈油300kg,可可脂120kg,可可粉110kg,牛乳蛋白粉100kg,六偏磷酸钠1.2kg,磷酸三钠1.0kg,磷酸二氢钠0.8kg;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,包括如下步骤:
(1)制备冷冻饮品糕体:将冷冻饮品糕体中的各原料标准化,然后再依次进行杀菌、均质、老化、凝冻和灌注,制得冷冻饮品糕体;
(2)制备结合层:将结合层中的各原料标准化,然后再依次进行杀菌、均质、老化、灌注;
(3)将冷冻饮品糕体和结合层依次进行吸壳、插扦和脱模,制得冷冻饮品;
(4)在冷冻饮品表面涂挂巧克力,以形成巧克力脆皮,经测试,巧克力脆皮在在37℃下的粘度为7200mpa·s、收干时间为16s;
(5)在巧克力脆皮收干之前,在巧克力脆皮上进行饼干颗粒的抛粒涂挂,所述抛粒涂挂的抛粒速度为4m/s,所述抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为60°,饼干颗粒的比重0.5,制得巧克力涂挂颗粒的冷冻饮品。
实施例2
本实施例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体配方同实施例1;冷冻饮品结合层配方同实施例1;巧克力脆皮配方同实施例1;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,同实施例1,唯一不同之处在于:本实施例中涂挂颗粒为坚果颗粒,坚果颗粒的比重为0.6;抛粒涂挂的抛粒速度为3m/s,抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为65°。
实施例3
本实施例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体配方同实施例1;冷冻饮品结合层配方同实施例1;巧克力脆皮配方同实施例1;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,同实施例1,唯一不同之处在于:本实施例中涂挂颗粒为膨化颗粒,膨化颗粒的比重为0.3;抛粒涂挂的抛粒速度为5m/s,抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为55°。
实施例4
本实施例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体配方同实施例1;冷冻饮品结合层配方同实施例1;巧克力脆皮配方同实施例1;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,同实施例1,唯一不同之处在于:本实施例中涂挂颗粒为果干颗粒,果干颗粒的比重为0.4;抛粒涂挂的抛粒速度为4m/s,抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为65°。
实施例5
本实施例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体配方同实施例1;冷冻饮品结合层配方同实施例1;巧克力脆皮配方同实施例1;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,同实施例1,唯一不同之处在于:本实施例中涂挂颗粒为果干颗粒,果干颗粒的比重为0.4;抛粒涂挂的抛粒速度为2m/s,抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为70°。
实施例6
本实施例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体配方同实施例1;冷冻饮品结合层配方同实施例1;巧克力脆皮配方同实施例1;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,同实施例1,唯一不同之处在于:本实施例中涂挂颗粒为膨化颗粒,膨化颗粒的比重为0.3;抛粒涂挂的抛粒速度为8m/s,抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为40°。
对比例1
本对比例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体配方同实施例1;冷冻饮品结合层配方同实施例1;巧克力脆皮配方同实施例1;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,同实施例1,唯一不同之处在于:将饼干颗粒添加至巧克力中形成混合涂挂液,冷冻饮品浸入混合涂挂液中,同时进行巧克力和颗粒的涂挂,制得巧克力涂挂颗粒的冷冻饮品。
对比例2
本对比例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体配方同实施例1;冷冻饮品结合层配方同实施例1;巧克力脆皮配方同实施例1;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,同实施例1,唯一不同之处在于:本实施例中涂挂颗粒为糖果颗粒,糖果颗粒的比重为0.9;经测试,由于糖果颗粒比重较大,进行抛粒时惯性较大,在接触巧克力脆皮层时,糖果颗粒对脆皮层破坏大且容易脱落,无法进行批量生产。
对比例3
本对比例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体配方同实施例1;冷冻饮品结合层配方同实施例1;巧克力脆皮配方同实施例1;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,同实施例1,唯一不同之处在于:本实施例中涂挂颗粒为膨化颗粒,膨化颗粒的比重为0.1;经测试,由于膨化颗粒比重较小,进行抛粒时,受空气阻力影响较大,在接触巧克力脆皮层时,颗粒与脆皮层接触面积较小且容易脱落,颗粒覆盖巧克力脆皮的表面积占比小。
对比例4
本对比例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体配方同实施例1;冷冻饮品结合层配方同实施例1;巧克力脆皮配方同实施例1;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,同实施例1,唯一不同之处在于:本实施例中抛粒涂挂的抛粒速度为10m/s,经测试,抛粒速度过快,会导致后续抛粒将已粘结在巧克力层的涂挂颗粒撞掉,产品外观美观度差。
对比例5
本对比例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体配方同实施例1;冷冻饮品结合层配方同实施例1;巧克力脆皮配方同实施例1;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,同实施例1,唯一不同之处在于:本实施例中抛粒涂挂的抛粒速度为0.5m/s,经测试,抛粒速度过慢,涂挂颗粒与巧克力层的结合力差,在后续的包装及运输中易脱落。
对比例6
本对比例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体配方同实施例1;冷冻饮品结合层配方同实施例1;巧克力脆皮配方同实施例1;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,同实施例1,唯一不同之处在于:本实施例中抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为20°,经测试,抛粒角度与垂直的巧克力层侧面的夹角过小,抛粒时会导致未覆盖涂挂颗粒的部分巧克力层产生划痕,并影响颗粒涂挂效果。
对比例7
本对比例提供了一种巧克力涂挂颗粒的冷冻饮品及其制备工艺,巧克力涂挂颗粒的冷冻饮品包括冷冻饮品糕体及设置于冷冻饮品糕体表面的冷冻饮品结合层,其中,冷冻饮品糕体配方同实施例1;冷冻饮品结合层配方同实施例1;巧克力脆皮配方同实施例1;
上述巧克力涂挂颗粒的冷冻饮品的制备工艺,同实施例1,唯一不同之处在于:本实施例中抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为90°,经测试,抛粒角度与垂直的巧克力层侧面的夹角过大,导致涂挂颗粒在顶部巧克力层的覆盖率低,影响产品美观度。
试验例1
测试上述实施例1-6及对比例1-7制得巧克力涂挂颗粒的冷冻饮品分别编号A-M,分别进行组织状态、口感、风味对比试验,
具体评分标准如下表1,分数越高说明颗粒涂挂效果越好:
表1:感官评定标准
评分项目 | 评分标准 | 满分 |
覆盖率 | 颗粒覆盖巧克力脆皮的表面积占比 | 10 |
美观度 | 产品涂挂颗粒后的感官美观度 | 10 |
脱落率 | 产品包装后,涂挂颗粒的脱落率 | 10 |
参与口味测试人员共60人,参与人员为从事乳制品(包括常温奶、乳饮料、奶酪、黄油、冷冻饮品)行业3年以上产品开发工程师,结果见下
表2:
表2:感官评定结果
由上表2可以看出,本发明实施例1中产品颗粒的覆盖率、美观度和脱落率指标更佳,测试者更喜欢本发明实施例1中产品。
试验例2
测试上述实施例1-6及对比例1-7制得巧克力涂挂颗粒的冷冻饮品的颗粒覆盖率,测试结果如下表3所示
表3:覆盖率
显然,上述实施例仅仅是为清楚地说明所作的举例,而并非对实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引伸出的显而易见的变化或变动仍处于本发明创造的保护范围之中。
Claims (9)
1.一种巧克力涂挂颗粒的冷冻饮品的制备工艺,包括如下步骤:
在冷冻饮品表面涂挂巧克力,以形成巧克力脆皮;
在巧克力脆皮收干之前,在巧克力脆皮上进行颗粒的抛粒涂挂,所述抛粒涂挂的抛粒速度为2-8m/s,所述抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为40°-70°,颗粒的比重为0.2-0.7。
2.根据权利要求1所述的制备工艺,其特征在于,所述抛粒涂挂的抛粒速度为3-5m/s。
3.根据权利要求2所述的制备工艺,其特征在于,所述抛粒涂挂的抛粒方向为所述巧克力脆皮的斜上方且与巧克力脆皮的锐夹角为55°-65°。
4.根据权利要求1-3中任一项所述的制备工艺,其特征在于,所述颗粒的比重为0.3-0.6。
5.根据权利要求4所述的制备工艺,其特征在于,所述颗粒为谷物颗粒、饼干颗粒、果干颗粒、坚果颗粒、膨化食品颗粒、冷冻水果颗粒及糖果颗粒中的至少一种。
6.根据权利要求1-5中任一项所述的制备工艺,其特征在于,所述巧克力的在37℃下的粘度为7000mpa·s-7600mpa·s、收干时间为10-16s。
7.根据权利要求1-6中任一项所述的制备工艺,其特征在于,所述冷冻饮品包括冷冻饮品糕体及涂挂其上的冷冻饮品结合层,所述冷冻饮品结合层的原料包括火麻油和蔗糖月桂酸酯,其中火麻油的含量为35wt%-45wt%。
8.根据权利要求7所述的制备工艺,其特征在于,所述冷冻饮品结合层中蔗糖月桂酸酯的含量为0.1wt%-0.3wt%。
9.一种巧克力涂挂颗粒的冷冻饮品,其特征在于,采用权利要求1-8中任一项所述的制备工艺制得。
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