CN102948604A - Chocolate ice cream and preparation method thereof - Google Patents
Chocolate ice cream and preparation method thereof Download PDFInfo
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- CN102948604A CN102948604A CN2012104820797A CN201210482079A CN102948604A CN 102948604 A CN102948604 A CN 102948604A CN 2012104820797 A CN2012104820797 A CN 2012104820797A CN 201210482079 A CN201210482079 A CN 201210482079A CN 102948604 A CN102948604 A CN 102948604A
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- sucrose fatty
- fatty ester
- granulated sugar
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Abstract
The invention provides a chocolate ice cream which comprises the following compositions: 30-35% of plant fat cream, 10-12% of milk powder, 8-10% of white granulated sugar, 3-5% of cocoa powder, 0.2-0.3% of sucrose fatty acid ester, 0.1-0.2% of xanthan gum, 0.1-0.15% of chocolate essence and the balance of water. The preparation method is as follows: uniformly mixing the white granulated sugar with the sucrose fatty acid ester and the xanthan gum, slowly adding the mixture into the water at 30-35 DEG C while stirring, dissolving, then adding the milk powder and the cocoa powder, dissolving, stirring uniformly, heating to 80+/-2 DEG C, performing heat preservation for 15 minutes, cooling to room temperature, then adding the chocolate essence and stirring uniformly; and whipping the plant fat cream at 10-15 DEG C until the volume is increased by 3.0-3.5 times, when stirring at a slow speed, slowly adding the mixture into the whipped plant fat cream, stirring uniformly, and freezing for more than 12 hours at the temperature of minus 18-minus 22 DEG C, thus obtaining the chocolate ice cream.
Description
Technical field
The invention belongs to food processing field, relate to a kind of chocolate ice-cream and preparation method thereof.
Background technology
Ice cream (ice cream), that Yi Shui, breast and/or dairy products, sugar, edible oil and fat etc. are primary raw material, add or do not add food additives, through mixing, sterilization, homogeneous, wear out, congeal, the technique such as freezing and the frozen food of the volumetric expansion of making, its delicate mouthfeel, soft lubricious, refrigerant good to eat.
Ice cream is a kind of food that contains air, and air is sneaked in ice cream congeals process, and the air of sneaking into is very large for ice-cream quality impact, if do not contain air in the ice cream, its quality will be very strong, and mouthfeel is very poor.Ice-cream congealing is the process of freezing limit, limit action of forced stirring, generally all finished by the special use equipment of congealing, such as the continuous freezing machine of ice cream, ice cream puffing machine, soft ice-cream machine etc., therefore, according to traditional production technology, if want to produce delicate mouthfeel, soft lubricious, refrigerant good to eat ice-cream product is to be unable to do without congeal equipment and the operation of congealing.
Summary of the invention
The object of the present invention is to provide a kind of chocolate ice-cream, in its manufacturing process, do not need the special-purpose equipment that congeals, need be through not congealing process yet.The present invention provides the preparation method of this chocolate ice-cream simultaneously.
The present invention is based on following thinking and finishes: edible oil and fat are arranged in the icecream mix usually, if making the grease class raw material that the required air of ice cream dismisses before by freezing sclerosis brings in the ice cream, without the operation of congealing, can contain a large amount of air equally in the ice cream, and establish grease butter can make it contain large quantity of air by dismissing, therefore, establish grease butter is used for icecream mix, and control the air capacity that ice cream contains by controlling its degree of dismissing, can produce equally delicate mouthfeel, soft lubricious, refrigerant good to eat ice cream.
Chocolate ice-cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, cocoa power, sucrose fatty ester, xanthans, chocolate essence, the percentage by weight of each component is as follows: establish grease butter 30%～35%, milk powder 10%～12%, white granulated sugar 8%～10%, cocoa power 3%～5%, sucrose fatty ester 0.2%～0.3%, xanthans 0.1%～0.2%, chocolate essence 0.1%～0.15%, water is mended to 100%.
Described cocoa power is middle fat alkalize cocoa;
Described sucrose fatty ester refers to that hydrophilic lipophilic balance is 11～13 sucrose fatty ester.
The preparation method of chocolate ice-cream of the present invention comprises the step of following order:
(1) white granulated sugar and sucrose fatty ester, xanthans mixed make a material,
(2) under the condition that stirs, a material slowly joined in 30 ℃～35 ℃ the water, all add successively again milk powder, cocoa power after the dissolving, dissolve and stir and make the b material,
(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds chocolate essence after being cooled to room temperature, and stirring makes the c material,
(4) first establish grease butter is dismissed 3.0～3.5 times under 10 ℃～15 ℃ temperature, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) place under-18 ℃～-22 ℃ conditions d material freezing more than 12 hours.
Establish grease butter (non-dairy whip topping) is a kind of whipping foamed products of making take edible hydrogenated oil, sugar, water, emulsifying agent, thickener etc. as raw material, solid content is about 40%, its outstanding advantage is to have good foaminess, stability and conformality, and excellent taste, the just melt in the mouth of high-quality establish grease butter.Because establish grease butter is easy to use, dismissing property is good, foam stabilization, milk are strong, do not contain cholesterol, therefore, replaced gradually traditional natural cream at present, is widely used in the field of baking.
Cocoa power (cocoa powder) is the powder of cocoa bean after fermentation, coarse crushing, peeling, degreasing, ultramicro grinding.Cocoa power is divided into high, medium and low fat cocoa power by the amount that contains cocoa butter, and the amount of cocoa butter content of fat cocoa power was 14.0%-20.0% during standard GB/T/T20706-2006 required.Cocoa power is divided into natural cocoa power and alkalize cocoa by processing technology, and the alkalize cocoa color is dark, fragrance is denseer, is applicable to the production of most of food, can also directly take after mixing it with water.Except the natural production of cocoa powder of chocolate product, other contains the cocoa series products on the market, substantially all produces with alkalize cocoa, and the visible alkalize cocoa scope of application wants wide.
According to the definition among the ministry standard SB/T 10419-2007 " establish grease butter ", dismiss and be one and establish grease butter mixed by mechanical agitation with air, and make the process of its volume generation expansion; That dismisses that multiple refers to equal volume does not dismiss establish grease butter and the mass ratio of having dismissed establish grease butter.
Chocolate ice-cream of the present invention and preparation method thereof is particularly suitable for being applied to the cake shop, bakerys etc. cure the shop, because main making raw material of the present invention such as white granulated sugar, milk powder, establish grease butter etc. and the equipment of using such as establish grease butter whipping unit, refrigerator-freezers etc. all are the shop of curing raw material and equipment commonly used, therefore increasing hardly under the prerequisite of investment, just can develop the chocolate ice-cream product, increased product variety, improved economic benefit, and the chocolate ice-cream mouthfeel that makes is lubricious, fine and smooth, milk is strong, have chocolate flavouring concurrently, can match in excellence or beauty with the ice cream of traditional handicraft fully.
Four, specific embodiment
Embodiment 1
(1) take by weighing white granulated sugar 90g, sucrose fatty ester 2.5g, xanthans 1.5g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 400g, 32 ℃ the drinking water, all add successively milk powder 110g, cocoa power 40g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 80 ℃, insulation 15min adds chocolate essence 1.2g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 680g again, and stirring makes the c material,
(4) first the 320g establish grease butter is dismissed 3.0 times under 13 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-20 ℃ of conditions freezing 12 hours, namely make chocolate ice-cream.
Embodiment 2
(1) take by weighing white granulated sugar 100g, sucrose fatty ester 3g, xanthans 2g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 330g, 35 ℃ the drinking water, all add milk powder 120g, cocoa power 50g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 82 ℃, insulation 15min adds chocolate essence 1.5g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 650g again, and stirring makes the c material,
(4) first the 350g establish grease butter is dismissed 3.5 times under 15 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-22 ℃ of conditions freezing 12 hours, namely make chocolate ice-cream.
Embodiment 3
(1) take by weighing white granulated sugar 80g, sucrose fatty ester 2g, xanthans 1g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 450g, 30 ℃ the drinking water, all add milk powder 100g, cocoa power 30g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 78 ℃, insulation 15min adds chocolate essence 1g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 700g again, and stirring makes the c material,
(4) first the 300g establish grease butter is dismissed 3.0 times under 10 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-18 ℃ of conditions freezing 12 hours, namely make chocolate ice-cream.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replacement.
Claims (4)
1. chocolate ice-cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, cocoa power, sucrose fatty ester, xanthans, chocolate essence, the percentage by weight of each component is as follows: establish grease butter 30%～35%, milk powder 10%～12%, white granulated sugar 8%～10%, cocoa power 3%～5%, sucrose fatty ester 0.2%～0.3%, xanthans 0.1%～0.2%, chocolate essence 0.1%～0.15%, water is mended to 100%.
2. be middle fat alkalize cocoa according to cocoa power claimed in claim 1.
3. refer to that according to sucrose fatty ester claimed in claim 1 hydrophilic lipophilic balance is 11～13 sucrose fatty ester.
4. the preparation method of chocolate ice-cream claimed in claim 1 comprises the step of following order:
(1) white granulated sugar and sucrose fatty ester, xanthans mixed make a material,
(2) under the condition that stirs, a material slowly joined in 30 ℃～35 ℃ the water, all add successively again milk powder, cocoa power after the dissolving, dissolve and stir and make the b material,
(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds chocolate essence after being cooled to room temperature, and stirring makes the c material,
(4) first establish grease butter is dismissed 3.0～3.5 times under 10 ℃～15 ℃ temperature, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) place under-18 ℃～-22 ℃ conditions d material freezing more than 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104820797A CN102948604A (en) | 2012-11-25 | 2012-11-25 | Chocolate ice cream and preparation method thereof |
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| CN2012104820797A CN102948604A (en) | 2012-11-25 | 2012-11-25 | Chocolate ice cream and preparation method thereof |
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| CN102948604A true CN102948604A (en) | 2013-03-06 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454620A (en) * | 2014-08-07 | 2016-04-06 | 内蒙古伊利实业集团股份有限公司 | Room temperature storage chocolate-taste soft ice cream slurry and preparation method thereof |
| CN106306322A (en) * | 2016-08-22 | 2017-01-11 | 徐州统食品工业有限公司 | Chocolate soft ice cream milk slurry containing Lactobacillus delbrueckii subsp. lactis and preparation method thereof |
| CN106359827A (en) * | 2016-11-19 | 2017-02-01 | 安新生 | Chocolate ice cream |
| CN106387293A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Chocolate ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream |
| CN106689635A (en) * | 2016-11-16 | 2017-05-24 | 上海我爱冰淇淋食品有限公司 | Chocolate ice cream and preparation method thereof |
| CN108200991A (en) * | 2016-12-16 | 2018-06-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Spray chocolate and its application in crispy cone |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4552773A (en) * | 1982-11-04 | 1985-11-12 | Rich Products Corporation | Freezer stable whipped ice cream and milk shake food products |
| US4853243A (en) * | 1982-11-04 | 1989-08-01 | Rich Products Corp. | Freezer stable whipped ice cream and milk shake food products |
| CN101803669A (en) * | 2009-12-08 | 2010-08-18 | 济南圣泉唐和唐生物科技有限公司 | Ice cream |
| CN101803670A (en) * | 2010-04-19 | 2010-08-18 | 上海应用技术学院 | Unpolished rice ice cream and method for making same |
| CN102511637A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Self-expanding ice-cream and production method thereof |
-
2012
- 2012-11-25 CN CN2012104820797A patent/CN102948604A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4552773A (en) * | 1982-11-04 | 1985-11-12 | Rich Products Corporation | Freezer stable whipped ice cream and milk shake food products |
| US4853243A (en) * | 1982-11-04 | 1989-08-01 | Rich Products Corp. | Freezer stable whipped ice cream and milk shake food products |
| CN101803669A (en) * | 2009-12-08 | 2010-08-18 | 济南圣泉唐和唐生物科技有限公司 | Ice cream |
| CN101803670A (en) * | 2010-04-19 | 2010-08-18 | 上海应用技术学院 | Unpolished rice ice cream and method for making same |
| CN102511637A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Self-expanding ice-cream and production method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454620A (en) * | 2014-08-07 | 2016-04-06 | 内蒙古伊利实业集团股份有限公司 | Room temperature storage chocolate-taste soft ice cream slurry and preparation method thereof |
| CN106306322A (en) * | 2016-08-22 | 2017-01-11 | 徐州统食品工业有限公司 | Chocolate soft ice cream milk slurry containing Lactobacillus delbrueckii subsp. lactis and preparation method thereof |
| CN106387293A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Chocolate ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream |
| CN106689635A (en) * | 2016-11-16 | 2017-05-24 | 上海我爱冰淇淋食品有限公司 | Chocolate ice cream and preparation method thereof |
| CN106359827A (en) * | 2016-11-19 | 2017-02-01 | 安新生 | Chocolate ice cream |
| CN108200991A (en) * | 2016-12-16 | 2018-06-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Spray chocolate and its application in crispy cone |
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Application publication date: 20130306 |