CN101731410A - Pullulan-containing chocolate and process for producing products thereof - Google Patents
Pullulan-containing chocolate and process for producing products thereof Download PDFInfo
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- CN101731410A CN101731410A CN201010300252A CN201010300252A CN101731410A CN 101731410 A CN101731410 A CN 101731410A CN 201010300252 A CN201010300252 A CN 201010300252A CN 201010300252 A CN201010300252 A CN 201010300252A CN 101731410 A CN101731410 A CN 101731410A
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- chocolate
- pullulan
- lecithin
- pulullan polysaccharide
- aqueous solution
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Abstract
The invention relates to pullulan-containing chocolate and a process for producing products thereof. The process comprises the following steps of: when the pullulan is used as a film coating agent: fully dissolving pullulan in pure water to prepare aqueous solution at a weight concentration of 0.5 to 5 percent for later use, weighing up all raw materials according to the formula of the chocolate, and evenly coating the prepared aqueous solution of pullulan on the surface of a mould during injection moulding; and when the pullulan is used as an emulsifier: fully dissolving pullulan in pure water to prepare aqueous solution at a weight concentration of 0.5 to 1 percent for later use, melting cocoa butter in the formula at a temperature of less than or equal to 60 DEG C, mixing the melted cocoa butter with other raw materials except lecithin and pullulan, fine-grinding the mixture at a temperature of between 40 and 50 DEG C for 16 to 22 hours until the degree of fineness is less than or equal to 20mum and the water content is less than 1 percent, adding lecithin and aqueous solution of pullulan respectively, refining the mixed solution at a temperature of between 48 and 65 DEG C for 24 to 48 hours until the chocolate pulp is in a certain fluid state, performing the working procedures of temperature regulation, thermal preservation, injection moulding, jumping vibration, cooling, demoulding, picking, packaging and storing. With the pullulan, the chocolate offers a fine taste, is insusceptible to melting and frosting and can be stored for a long time.
Description
Technical field
The present invention relates to food processing field, particularly the production technology of a kind of chocolate of pullulan-containing and goods thereof.
Background technology
Pulullan polysaccharide (Pullulan) has another name called the mould polysaccharide of short stalk, pullulan.It is a kind of be raw material with starch or sugar, through the outer pure natural macromolecule polysaccharide of born of the same parents that microbial fermentation produces, its chemical composition mainly is the poly-maltotriose by the connection of α-1,6 glucoside bond, and is very easily water-soluble, safety non-toxic, colorless and odorless.Pulullan polysaccharide has splendid film forming, water-retaining property and adherence, and edible, low in calories has purposes widely in industries such as cosmetics, medicine, food, is listed in the food additives catalogue by health ministry in 2006; But the application in the preparation chocolate is still blank, yet there are no the relevant report that pulullan polysaccharide is used in chocolate processing.
Summary of the invention
Primary and foremost purpose of the present invention is to develop and a kind of pulullan polysaccharide is added production technology in the chocolate as a kind of fruit glaze agent.
Second purpose of the present invention is to develop and a kind of pulullan polysaccharide added production technology in the chocolate as a kind of emulsifying agent.
The 3rd purpose of the present invention is to develop a kind of novel chocolate and goods thereof that contain pulullan polysaccharide, and this chocolate and goods thereof are all to be better than the ordinary chocolate product greatly in physical indexs such as mouthfeel or melt resistances.
Implementation step of the present invention for achieving the above object is as follows:
A kind of chocolate of pullulan-containing and the production technology of goods thereof, promptly pulullan polysaccharide adds chocolate production technology as a kind of fruit glaze agent, it is characterized in that implementation step is as follows:
At first, pulullan polysaccharide fully is dissolved as the aqueous solution of 0.5-5% weight concentration with pure water, standby; By the chocolate prescription various batchings are weighed up then, prescription is by weight: the 120-150 purpose of sieving white granulated sugar Icing Sugar 40-44%, whole milk powder 15-20%, skimmed milk power 10-15%, cocoa butter 20-25%, cocoa power 10-15%, lecithin 0.5%, spices are an amount of; After the cocoa butter fusing, temperature≤60 ℃, other batching except lecithin was finish grinded 16-22 hour down at 40-50 ℃, fineness≤20 μ m, moisture＜1%, add lecithin then and under 48-65 ℃, carried out refining 24-48 hour, after chocolate mass reaches fluid state, carry out temperature adjustment, insulation routinely; During injection molding the pulullan polysaccharide aqueous solution for preparing evenly is applied to die surface, after jumping shake, cooling, the demoulding, selection operation, packs warehouse-in then routinely;
Or pulullan polysaccharide is characterized in that as the production technology of a kind of emulsifying agent adding chocolate and goods thereof implementation step is as follows:
At first, pulullan polysaccharide fully is dissolved as the aqueous solution of 0.05-1% weight concentration with pure water, standby; By the chocolate prescription various batchings are weighed up then, concrete prescription is by weight: the 120-150 purpose of sieving white granulated sugar Icing Sugar 40-44%, whole milk powder 15-20%, skimmed milk power 10-15%, cocoa butter 20-25%, cocoa power 10-15%, lecithin 0.5%, spices are an amount of; After the cocoa butter fusing, temperature≤60 ℃, other batching except lecithin and pulullan polysaccharide was finish grinded 16-22 hour down at 40-50 ℃, fineness≤20 μ m, moisture＜1%, the pulullan polysaccharide aqueous solution that adds lecithin respectively then and get ready carried out under 48-65 ℃ refining 24-48 hour, carried out temperature adjustment, insulation, injection molding after chocolate mass reaches fluid state routinely, packed warehouse-in then routinely after jumping shake, cooling, the demoulding, selection operation.
The invention has the beneficial effects as follows: the present invention is applied to pulullan polysaccharide in chocolate and the goods thereof as a kind of fruit glaze agent and emulsifying agent, because pulullan polysaccharide has heat insulation, anoxybiotic, characteristic such as bonding, be suitable as very much chocolate dressing, make grease wherein be difficult for oxidized, and more high temperature resistant than ordinary chocolate, even can as ordinary chocolate, one deck bloom not occur in the surface after melting yet.Because pulullan polysaccharide is a kind of vegetalitas polysaccharide of easy natural degradation, so can not increase the heat of chocolate and goods thereof.
Technology of the present invention is simple, reasonable mixture ratio of components, effect highly significant.Make that the chocolate mouthfeel that adds pulullan polysaccharide is fine and smooth, be difficult for fusing, surface gloss is good, is difficult for frosting, and chocolate storage life is prolonged.
The specific embodiment
Below in conjunction with preferred embodiment, to details are as follows according to the specific embodiment provided by the invention:
Embodiment 1:
(1) pulullan polysaccharide is fully dissolved with pure water in 1% concentration (weight) ratio, standby.
(2) weighing (weight %): various batchings are weighed up: white granulated sugar Icing Sugar (120-150 order) 40%, whole milk powder 15%, skimmed milk power 10%, cocoa butter 25%, cocoa power 10%, lecithin 0.5% by the chocolate prescription; Spices an amount of (trace).
(3) correct grinding: cocoa butter fusing under≤60 ℃ was finish grinded 16-22 hour down at 40-50 ℃ with other batching (except the lecithin), require fineness≤20 μ m, moisture＜1%.
(4) refining: will grind good material and under 48-65 ℃, carry out refining 2448 hours, and reach certain fluid state, and meet its control index up to chocolate mass with lecithin.
(5) temperature adjustment, insulation: earlier chocolate mass is dropped to 29 ℃ by 40 ℃, make cocoa butter begin crystallization; Be cooled to 27 ℃ by 29 ℃ again, form the nuclei of crystallization of cocoa butter; Go up to 29-30 ℃ by 27 ℃ again, make the crystal formation trend of cocoa butter consistent.
(6) injection molding: during injection molding the pulullan polysaccharide aqueous solution for preparing evenly is applied to die surface; After jumping operations such as shake, cooling, the demoulding, selection, pack warehouse-in at last routinely.
The chocolate and the goods thereof that add pulullan polysaccharide are difficult for fusing, and surface gloss is good, and chocolate storage life is prolonged.
Embodiment 2:
(1) pulullan polysaccharide is fully dissolved with pure water in 3% concentration (weight) ratio, standby.
(2) weighing (weight %): by prescription various batchings are weighed up: white granulated sugar Icing Sugar (120-150 order) 44%, whole milk powder 15%, skimmed milk power 10.5%, cocoa butter 20%, cocoa power 10%, lecithin 0.5%; Spices an amount of (trace).
(3) correct grinding: cocoa butter fusing under≤60 ℃ was finish grinded 16-22 hour down at 40-50 ℃ with other batching (except the lecithin), require fineness≤20 μ m, moisture＜1%.
(4) refining: will grind good material and under 48-65 ℃, carry out refining 24-48 hour, and reach certain fluid state, and meet its control index up to chocolate mass with lecithin.
(5) temperature adjustment, insulation: earlier chocolate mass is dropped to 29 ℃ by 40 ℃, make cocoa butter begin crystallization; Be cooled to 27 ℃ by 29 ℃ again, form the nuclei of crystallization of cocoa butter; Go up to 29-30 ℃ by 27 ℃ again, make the crystal formation trend of cocoa butter consistent.
(6) injection molding: during injection molding the pulullan polysaccharide aqueous solution for preparing evenly is applied to die surface; After jumping operations such as shake, cooling, the demoulding, selection, pack warehouse-in at last routinely.
The chocolate and the goods thereof that add pulullan polysaccharide are difficult for fusing, and surface gloss is good, and chocolate storage life is prolonged.
Embodiment 3:
(1) pulullan polysaccharide is fully dissolved with pure water in 0.1% concentration (weight) ratio, standby.
(2) weighing (weight %): various batchings are weighed up: white granulated sugar Icing Sugar (120-150 order) 41%, whole milk powder 15%, skimmed milk power 10%, cocoa butter 22%, cocoa power 11.5%, lecithin 0.5% by the chocolate prescription; Spices an amount of (trace).
(3) correct grinding: cocoa butter fusing under≤60 ℃ was finish grinded 16-22 hour down at 40-50 ℃ with other batching (except lecithin and the pulullan polysaccharide), require fineness≤20 μ m, moisture＜1%.
(4) refining: will grind good material and under 48-65 ℃, carry out refining 24-48 hour, and reach certain fluid state, and meet its control index up to chocolate mass with lecithin and pulullan polysaccharide.
(5) temperature adjustment, insulation: earlier chocolate mass is dropped to 29 ℃ by 40 ℃, make cocoa butter begin crystallization; Be cooled to 27 ℃ by 29 ℃ again, form the nuclei of crystallization of cocoa butter; Go up to 29-30 ℃ by 27 ℃ again, make the crystal formation trend of cocoa butter consistent.
(6) after operations such as injection molding, jumping shake, cooling, the demoulding, selection, pack warehouse-in routinely at last.
The chocolate and the goods mouthfeel thereof that add pulullan polysaccharide are fine and smooth, are difficult for fusing, and surface gloss is good, is difficult for frosting, and chocolate storage life is prolonged.
Embodiment 4:
(1) pulullan polysaccharide is fully dissolved with pure water in 0.5% concentration (weight) ratio, standby.
(2) weighing (weight %): various batchings are weighed up: white granulated sugar Icing Sugar (120-150 order) 40%, whole milk powder 16%, skimmed milk power 12.5%, cocoa butter 20%, cocoa power 11%, lecithin 0.5% by the chocolate prescription; Spices an amount of (trace).
(3) correct grinding: cocoa butter fusing under≤60 ℃ was finish grinded 16-22 hour down at 40-50 ℃ with other batching (except lecithin and the pulullan polysaccharide), require fineness≤20 μ m, moisture＜1%.
(4) refining: will grind good material and under 48-65 ℃, carry out refining 24-48 hour, and reach certain fluid state, and meet its control index up to chocolate mass with lecithin and pulullan polysaccharide.
(5) temperature adjustment, insulation: earlier chocolate mass is dropped to 29 ℃ by 40 ℃, make cocoa butter begin crystallization; Be cooled to 27 ℃ by 29 ℃ again, form the nuclei of crystallization of cocoa butter; Go up to 29-30 ℃ by 27 ℃ again, make the crystal formation trend of cocoa butter consistent.
(6) after operations such as injection molding, jumping shake, cooling, the demoulding, selection, pack warehouse-in routinely at last.
The chocolate and the goods mouthfeel thereof that add pulullan polysaccharide are fine and smooth, are difficult for fusing, and surface gloss is good, is difficult for frosting, and chocolate storage life is prolonged.
Embodiment 5:
(1) pulullan polysaccharide is fully dissolved with pure water in 0.5% concentration (weight) ratio, standby.
(2) weighing (weight %): various batchings are weighed up: white granulated sugar Icing Sugar (120-150 order) 40%, whole milk powder 16%, skimmed milk power 12.5%, cocoa butter 20%, cocoa power 11%, lecithin 0.5% by the chocolate prescription; Spices an amount of (trace).
(3) correct grinding: cocoa butter fusing under≤60 ℃ was finish grinded 16-22 hour down at 40-50 ℃ with other batching (except lecithin and the pulullan polysaccharide), require fineness≤20 μ m, moisture＜1%.
(4) refining: will grind good material and under 48-65 ℃, carry out refining 24-48 hour, and reach certain fluid state, and meet its control index up to chocolate mass with lecithin and pulullan polysaccharide.
(5) temperature adjustment, insulation: earlier chocolate mass is dropped to 29 ℃ by 40 ℃, make cocoa butter begin crystallization; Be cooled to 27 ℃ by 29 ℃ again, form the nuclei of crystallization of cocoa butter; Go up to 29-30 ℃ by 27 ℃ again, make the crystal formation trend of cocoa butter consistent.
(6) chocolate mass is cast on the waffle of excision forming cooling back packing.
The chocolate waffle mouthfeel that contains pulullan polysaccharide is crisp more fine and smooth, and surface gloss is good, is difficult for frosting, and storage life prolongs.
The chocolate that contains pulullan polysaccharide can be applicable to various chocolates, all can improve mouthfeel, prolongs storage life.
Above-mentioned detailed description of the production technology of the chocolate of this pullulan-containing and goods thereof being carried out with reference to embodiment; be illustrative rather than determinate; can exemplify out several embodiment according to institute's limited range; therefore in the variation and the modification that do not break away under the general plotting of the present invention, should belong within protection scope of the present invention.
Claims (1)
1. the production technology of the chocolate of a pullulan-containing and goods thereof, promptly pulullan polysaccharide adds chocolate production technology as a kind of fruit glaze agent, it is characterized in that implementation step is as follows:
At first, pulullan polysaccharide fully is dissolved as the aqueous solution of 0.5-5% weight concentration with pure water, standby; By the chocolate prescription various batchings are weighed up then, prescription is by weight: the 120-150 purpose of sieving white granulated sugar Icing Sugar 40-44%, whole milk powder 15-20%, skimmed milk power 10-15%, cocoa butter 20-25%, cocoa power 10-15%, lecithin 0.5%, spices are an amount of; After the cocoa butter fusing, temperature≤60 ℃, other batching except lecithin was finish grinded 1622 hours down at 40-50 ℃, fineness≤20 μ m, moisture＜1%, add lecithin then and under 48-65 ℃, carried out refining 24-48 hour, after chocolate mass reaches fluid state, carry out temperature adjustment, insulation routinely; During injection molding the pulullan polysaccharide aqueous solution for preparing evenly is applied to die surface, after jumping shake, cooling, the demoulding, selection operation, packs warehouse-in then routinely;
Or pulullan polysaccharide is characterized in that as the production technology of a kind of emulsifying agent adding chocolate and goods thereof implementation step is as follows:
At first, pulullan polysaccharide fully is dissolved as the aqueous solution of 0.05-1% weight concentration with pure water, standby; By the chocolate prescription various batchings are weighed up then, concrete prescription is by weight: the 120-150 purpose of sieving white granulated sugar Icing Sugar 40-44%, whole milk powder 15-20%, skimmed milk power 10-15%, cocoa butter 20-25%, cocoa power 10-15%, lecithin 0.5%, spices are an amount of; After the cocoa butter fusing, temperature≤60 ℃, other batching except lecithin and pulullan polysaccharide was finish grinded 16-22 hour down at 40-50 ℃, fineness≤20 μ m, moisture＜1%, the pulullan polysaccharide aqueous solution that adds lecithin respectively then and get ready carried out under 48-65 ℃ refining 24-48 hour, carried out temperature adjustment, insulation, injection molding after chocolate mass reaches fluid state routinely, packed warehouse-in then routinely after jumping shake, cooling, the demoulding, selection operation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201010300252A CN101731410A (en) | 2010-01-13 | 2010-01-13 | Pullulan-containing chocolate and process for producing products thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010300252A CN101731410A (en) | 2010-01-13 | 2010-01-13 | Pullulan-containing chocolate and process for producing products thereof |
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| CN101731410A true CN101731410A (en) | 2010-06-16 |
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| CN201010300252A Pending CN101731410A (en) | 2010-01-13 | 2010-01-13 | Pullulan-containing chocolate and process for producing products thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102027999A (en) * | 2010-11-18 | 2011-04-27 | 黑龙江大学 | Bacillus thuringiensis wettable powder containing pullulan polysaccharide and preparation method thereof |
| CN102150728A (en) * | 2011-01-26 | 2011-08-17 | 钟春燕 | Method for preparing heat resistant chocolate type foods with soft mouthfeel |
| CN102793043A (en) * | 2012-09-10 | 2012-11-28 | 生合生物科技（南京）有限公司 | Preparation method of lactic acid bacteria chocolate |
| CN103238717A (en) * | 2013-05-29 | 2013-08-14 | 马氏庄园南京食品有限公司 | Lactic acid bacteria chocolate and preparation method thereof |
| CN104431217A (en) * | 2014-12-26 | 2015-03-25 | 广州恺芃健康食品有限公司 | Envelope-type functional chocolate and making method thereof |
| CN106615505A (en) * | 2016-12-15 | 2017-05-10 | 天津实发中科百奥工业生物技术有限公司 | Chinese materia medica chocolate and processing method thereof |
| US10568839B2 (en) | 2011-01-11 | 2020-02-25 | Capsugel Belgium Nv | Hard capsules |
| CN111374185A (en) * | 2020-04-13 | 2020-07-07 | 增城市麦肯嘉顿食品有限公司 | High-stability milk cream and preparation method thereof |
| CN113367220A (en) * | 2021-05-14 | 2021-09-10 | 江苏派乐滋食品有限公司 | One-step forming chocolate coating agent |
| JP2022066528A (en) * | 2017-01-05 | 2022-04-28 | クラシエフーズ株式会社 | Combined confectionery |
| US11319566B2 (en) | 2017-04-14 | 2022-05-03 | Capsugel Belgium Nv | Process for making pullulan |
| US11576870B2 (en) | 2017-04-14 | 2023-02-14 | Capsugel Belgium Nv | Pullulan capsules |
-
2010
- 2010-01-13 CN CN201010300252A patent/CN101731410A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102027999A (en) * | 2010-11-18 | 2011-04-27 | 黑龙江大学 | Bacillus thuringiensis wettable powder containing pullulan polysaccharide and preparation method thereof |
| US10568839B2 (en) | 2011-01-11 | 2020-02-25 | Capsugel Belgium Nv | Hard capsules |
| CN102150728A (en) * | 2011-01-26 | 2011-08-17 | 钟春燕 | Method for preparing heat resistant chocolate type foods with soft mouthfeel |
| CN102150728B (en) * | 2011-01-26 | 2013-04-17 | 钟春燕 | Method for preparing heat resistant chocolate type foods with soft mouthfeel |
| CN102793043A (en) * | 2012-09-10 | 2012-11-28 | 生合生物科技（南京）有限公司 | Preparation method of lactic acid bacteria chocolate |
| CN103238717A (en) * | 2013-05-29 | 2013-08-14 | 马氏庄园南京食品有限公司 | Lactic acid bacteria chocolate and preparation method thereof |
| CN104431217A (en) * | 2014-12-26 | 2015-03-25 | 广州恺芃健康食品有限公司 | Envelope-type functional chocolate and making method thereof |
| CN106615505A (en) * | 2016-12-15 | 2017-05-10 | 天津实发中科百奥工业生物技术有限公司 | Chinese materia medica chocolate and processing method thereof |
| JP2022066528A (en) * | 2017-01-05 | 2022-04-28 | クラシエフーズ株式会社 | Combined confectionery |
| JP7309948B2 (en) | 2017-01-05 | 2023-07-18 | クラシエフーズ株式会社 | combination sweets |
| US11319566B2 (en) | 2017-04-14 | 2022-05-03 | Capsugel Belgium Nv | Process for making pullulan |
| US11576870B2 (en) | 2017-04-14 | 2023-02-14 | Capsugel Belgium Nv | Pullulan capsules |
| US11878079B2 (en) | 2017-04-14 | 2024-01-23 | Capsugel Belgium Nv | Pullulan capsules |
| CN111374185A (en) * | 2020-04-13 | 2020-07-07 | 增城市麦肯嘉顿食品有限公司 | High-stability milk cream and preparation method thereof |
| CN113367220A (en) * | 2021-05-14 | 2021-09-10 | 江苏派乐滋食品有限公司 | One-step forming chocolate coating agent |
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Open date: 20100616 |