CN101816363A - A kind of effective prescription that improves the chocolate quality of substitute of cocoa fat - Google Patents
A kind of effective prescription that improves the chocolate quality of substitute of cocoa fat Download PDFInfo
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- CN101816363A CN101816363A CN 201010162780 CN201010162780A CN101816363A CN 101816363 A CN101816363 A CN 101816363A CN 201010162780 CN201010162780 CN 201010162780 CN 201010162780 A CN201010162780 A CN 201010162780A CN 101816363 A CN101816363 A CN 101816363A
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Abstract
The invention provides a kind of prescription that improves the chocolate quality of sodium laurate substitute of cocoa fat (CBS), with this chocolate gross weight is benchmark, comprise: grease 30%～45%, cocoa power 10～15%, white granulated sugar 15%～30%, sucrose succedaneum 5%～25%, skimmed milk power 10%～20%, emulsifying agent 0.3%～0.5%.The present invention also provides the method for utilizing described formulation chocolate.Chocolate of the present invention can effectively improve the easy frosting problem of traditional chocolate, give chocolate lasting smooth surface, and contain the living factor of abundant benefit and have the nutrition and health care function concurrently, and the present invention is by appropriate process, makes the chocolate that makes have pleasant fragrance, refrigerant mouthfeel and clear and melodious quality.
Description
Technical field
The invention provides the chocolate prescription of a kind of sodium laurate substitute of cocoa fat (CBS), be specially a kind of effective CBS of improvement studies of chocolate blooming defective, and can prepare the prescription of chocolate with pleasant fragrance, refrigerant mouthfeel and clear and melodious quality.
Background technology
The sodium laurate substitute of cocoa fat is the big series of one in the cocoa butter substitute, and it is a raw material with palm-kernel oil, coconut wet goods, carries or the processing such as combine of several mode obtains by hydrogenation, ester exchange, branch.Hydrogenation is to quite rapid and thorough near saturated bay acid type fat melted by heat, and unrighted acid (as oleic acid and linoleic acid) content is very low, makes these fat have good oxidation stability.For cocoa butter, sodium laurate substitute of cocoa fat prescription is flexible and cost is lower, in process, need not temperature adjustment, simplified production technology, even can replace the production that cocoa butter is used for substitute of cocoa fat chocolate or substitute of cocoa fat chocolate coating goods fully.But serious frosting phenomenon but is big defective, a particularly amount of cocoa butter content very easily frosting of product above 4%～6% o'clock of this type of chocolate.The formation of studies of chocolate blooming is a very complicated process, and how solving the frosting problem has become a global problem.
Both at home and abroad to the research of sodium laurate substitute of cocoa fat studies of chocolate blooming phenomenon, part has contrasted the sweet three esters composition in frost and the matrix, partial analysis crystal formation variation, the compatibility of grease, the migration of component, the relation between the macroscopic property.The analysis that sweet three esters are formed is found the significant difference that sweet three esters of sodium laurate substitute of cocoa fat and cocoa butter are formed is in close relations with chocolate frosting.From the theory of component migration as can be known, in the chocolate part oil component to surface migration and the formation that recrystallization has caused frosting takes place.Therefore, effectively the migration of oil-control is a key that solves the frosting problem.If can suppress the migration of grease in the chocolate effectively, for the frosting problem of improving chocolate product, promote the development of chocolate industry with significant.
Polyalcohol has a plurality of polarity hydroxyls, it can with the polarity regional interaction of sweet three esters of liquid state, form network effects, suppress the migration of liquid ester and frost-resistant.These multi-sugar alcohols comprise xylitol, antierythrite, hydroxyl isomaltulose, maltitol, sorbierite, sweet mellow wine, lactitol etc.The sugariness of these sugar alcohols and sucrose quite or be about half of sucrose, calorific value is starkly lower than sucrose, can substitute sucrose on a small quantity and be used for Chocolate Production and do not influence chocolate original giving off a strong fragrance mouthfeel.
Yet there are no the technology report that multi-sugar alcohol is used to suppress substitute of cocoa fat studies of chocolate blooming aspect, also do not see relevant launch.
Summary of the invention
The purpose of this invention is to provide a kind of effective chocolate prescription of sodium laurate substitute of cocoa fat that improves the frosting problem, wherein contain a certain amount of low-yield sucrose succedaneum, thereby have the effect of nourishing healthy concurrently.
On the one hand, the invention provides a kind of effective chocolate prescription of sodium laurate substitute of cocoa fat that improves the frosting problem, is benchmark with this chocolate gross weight, comprising:
Grease 30%～45%, cocoa power 10～15%, white granulated sugar 15%～30%, sucrose succedaneum 5%～25%, skimmed milk power 10%～20%, and emulsifying agent 0.3%～0.5%.
Technical scheme of the present invention: polyalcohol has a plurality of polarity hydroxyls, it can with the polarity regional interaction of sweet three esters of liquid state, form network effects, suppress the migration of liquid ester and frost-resistant.Meanwhile, these sugar alcohols also have caries prevention and improve the effect of enteron aisle, lead chocolate to develop to nutrition, healthy direction.
In actual production, the raw material sugar alcohol must be the powder material through correct grinding.Compare with sucrose, the easier suction of sugar alcohol, thus cause the thickness of chocolate mass, the processing that influence is chocolate, thereby relate to problems such as the selection of formula for a product, emulsifying agent and processing technology.
Grease is one of chocolate basic material, it not only gives chocolate good fragrance, also be the technology basis of coagulation forming in the chocolate manufacture process simultaneously, affect the variation of chocolate quality in storage process, in chocolate, play an important role.According to specific embodiments of the present invention, the grease total content is 30%～40% in the prescription of the present invention.This grease comprises natural cocoa butter and sodium laurate substitute of cocoa fat, and wherein the weight ratio of these two kinds of greases is 1～3: 7～9.For example, described natural cocoa butter and the content of sodium laurate substitute of cocoa fat in chocolate are respectively 5%～10% and 25%～30%.How much directly chocolate mouthfeel, color and luster and the local flavor of influence of fat content.Among the present invention, used sodium laurate substitute of cocoa fat has the melting behavior close with cocoa butter, but relatively poor with the compatibility of natural cocoa butter, add cocoa butter and will cause the eutectic of system softening more for a long time, and natural cocoa butter costs an arm and a leg, and should not add.
According to specific embodiments of the present invention, the emulsifying agent described in the chocolate prescription comprises lecithin and polysorbate60.The total addition level of lecithin and polysorbate60 mixture is 0.3%～0.5%, and the weight ratio of lecithin and polysorbate60 is 3～1: 1～3, and determines that according to result of the test optimum interpolation weight ratio is 1: 1.Grease has lipophile in the chocolate mass, and sugar and other powder materials show as hydrophily.Polysorbate60 is a hydrophilic emulsifier, and lecithin is lipophilic emulsifier, and the emulsifying agent of these two kinds of character is composite can effectively to improve the processing characteristics of chocolate mass, and helps the clear and melodious quality of chocolate product.
Beneficial effect of the present invention: the invention provides a kind of effective chocolate prescription of sodium laurate substitute of cocoa fat that improves the frosting problem, the chocolate product that makes is keeping lustrous surface in the storage process for a long time, provides new approaches for solving this difficult problem of frosting.
Employed frost-resistant composition is natural polyalcohol among the present invention, has anti-caries and improves the effect of enteron aisle, and the chocolate that makes has special fragrance, refrigerant mouthfeel and clear and melodious quality.
Description of drawings
Fig. 1 does not add the chocolate microscope picture of control group of xylitol.
Fig. 2 adds the microscope picture of the chocolate of 10% xylitol.
The interpolation of xylitol has improved the crystalline network structure of chocolate system effectively as seen from Figure 2, complicated discrete particles is wrapped in the uniform continuous phase equably, thereby has improved the migration of grease effectively and delayed frosting.
The specific embodiment
For the present invention will be described better, come further to be described by the following examples, but the present invention is not confined to these embodiment.
Embodiment 1
The chocolate prescription of CBS that having in this example improved the frosting problem is:
Grease: 350 weight portions (comprising 50 weight portion natural cocoa butter and 300 weight portion sodium laurate substitute of cocoa fat), cocoa power: 150 weight portions, white granulated sugar: 250 weight portions, xylitol: 100 weight portions, skimmed milk power: 150 parts, vanillic aldehyde: 1 weight portion, lecithin: 2 weight portions, polysorbate60: 2 weight portions.
The method of utilizing this example to manufacture chocolate is:
Take by weighing the chocolate various components of filling a prescription of described CBS by formula ratio,, pour in the ball mill that is preheated to 50～55 ℃, progressively add powder raw material Icing Sugar, cocoa power and milk powder etc. again, under 55～60 ℃ of temperature, finish grind then the grease heat fused.Wherein, begin to add in the 1st hour 20%～30% of emulsifying agent at correct grinding, added 20%～30% of emulsifying agent in 5th hour again at correct grinding, residual emulsifier added in 7th hour, finish grind after about 8 hours and meet the requirements of fineness, promptly obtain the chocolate mass of this example, afterwards discharging, place 40～50 ℃ of baking ovens to preserve, pour chocolate die for molding then into.Chocolate mass behind the injection molding placed 5 ℃ of environment crystallisation by cooling rapidly 0.5 hour, and the demoulding forms the chocolate with good glossiness and peat-reek.
The concrete operations step of chocolate mass preparation is: the grease of fusing is poured in the ball mill that is preheated to 50～55 ℃, and the powder raw material that progressively adds in the prescription finish grindes, described emulsifying agent is divided in the chocolate material that is added into correct grinding for three times, promptly obtains the chocolate mass that finish grindes to chocolate mass fineness＜25 μ m.
Embodiment 2
The chocolate prescription of CBS that having in this example improved the frosting problem is:
Grease: 350 weight portions (comprising 50 weight portion natural cocoa butter and 300 weight portion sodium laurate substitute of cocoa fat), cocoa power: 150 weight portions, white granulated sugar: 200 weight portions, antierythrite: 150 weight portions, skimmed milk power: 150 parts, vanillic aldehyde: 1 weight portion, lecithin: 2 weight portions, polysorbate60: 2 weight portions.
Utilize this example to manufacture chocolate method with embodiment 1.The sugariness of present embodiment mesoerythrit is lower than sucrose, and calorific value is 1/10 of a sucrose, and good crystallinity, and hygroscopicity is low, therefore is very suitable for diabetic or overweight people and eats.
Embodiment 3
The chocolate prescription of CBS that having in this example improved the frosting problem is:
Grease: 350 weight portions (comprising 50 weight portion natural cocoa butter and 300 weight portion sodium laurate substitute of cocoa fat), cocoa power: 150 weight portions, white granulated sugar: 200 weight portions, hydroxyl isomaltulose: 150 weight portions, skimmed milk power: 150 parts, vanillic aldehyde: 1 weight portion, lecithin: 2 weight portions, polysorbate60: 2 weight portions.
Utilize this example to manufacture chocolate method with embodiment 1.The sugariness of hydroxyl isomaltulose is lower than sucrose in the present embodiment, and calorific value is half of sucrose.
Comparative Examples 1
The white granulated sugar of xylitol described in the embodiment 1 with equivalent substituted, be used to prepare chocolate as a comparison case.Manufacture chocolate method with embodiment 1.
Chalk is resisted the frosting experiment strenuously
Get the CBS chocolate product in embodiment 1～3 and the Comparative Examples 1,, regularly detect chocolate surperficial whiteness, the analysis of X-diffraction crystal formation, crystalline network structural analysis, 3 months experimental periods in 25 ℃ of preservations.The embodiment chocolate product keeps β ' crystal formation in 3 months shelf time, grease does not take place migrate to the phenomenon that the surface causes frosting, and chocolate still had good glossiness and pleasant fragrance when experiment finished.And Comparative Examples bloom promptly occurs after storing all around, loses lustrous surface
Fig. 1 is the chocolate microscope picture of the control group CBS that does not add xylitol, and Fig. 2 is for adding the chocolate microscope picture of 10% xylitol.
Claims (6)
1. a prescription that improves the chocolate quality of CBS is a benchmark with this chocolate gross weight, comprising: grease 30%～45%, cocoa power 10～15%, white granulated sugar 15%～30%, sucrose succedaneum 5%～25%, skimmed milk power 10%～20%, and emulsifying agent 0.3%～0.5%.
2. prescription according to claim 1, wherein, described grease comprises natural cocoa butter and sodium laurate substitute of cocoa fat, and described natural cocoa butter and the weight ratio of substitute of cocoa fat in chocolate are 1～3: 7～9.
3. prescription according to claim 1, wherein, described sucrose succedaneum comprises at least a in xylitol, antierythrite, hydroxyl isomaltulose, maltitol, sorbierite, sweet mellow wine, the lactitol.
4. prescription according to claim 1, wherein, described emulsifying agent comprises lecithin and polysorbate60, and the weight ratio of lecithin and polysorbate60 is 3～1: 1～3.
5. prescription according to claim 4, the weight ratio of wherein said lecithin and polysorbate60 are 1: 1.
6. chocolate, these goods have the chocolate that utilizes each described chocolate batching preparation of claim 1-5.
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| CN 201010162780 CN101816363A (en) | 2010-05-05 | 2010-05-05 | A kind of effective prescription that improves the chocolate quality of substitute of cocoa fat |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894159A (en) * | 2012-09-13 | 2013-01-30 | 河南梦想食品有限公司 | Marble chocolate and manufacturing method thereof |
| CN104126673A (en) * | 2013-05-03 | 2014-11-05 | 丰益(上海)生物技术研发中心有限公司 | Peanut oil body composition and application thereof |
| CN104244725A (en) * | 2012-04-25 | 2014-12-24 | 株式会社明治 | Baked composite confection and method for producing same |
| CN105076622A (en) * | 2015-08-08 | 2015-11-25 | 蚌埠市老顽童食品厂 | Edible mushroom chocolate |
| CN105230902A (en) * | 2015-09-25 | 2016-01-13 | 四川茂华食品有限公司 | High-temperature resistant chocolate and preparation method thereof |
| CN107455537A (en) * | 2017-10-07 | 2017-12-12 | 关华杏 | A kind of new substitute of cocoa fat chocolate |
| 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 |
| CN110150432A (en) * | 2019-06-21 | 2019-08-23 | 北京康贝尔食品有限责任公司 | A kind of chocolate and preparation method thereof |
| CN111374203A (en) * | 2018-12-29 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt-flavored chocolate coating composition and preparation method thereof |
| CN111713588A (en) * | 2020-06-30 | 2020-09-29 | 汕头市甜甜乐糖果食品有限公司 | Low-sugar chocolate paste and preparation method and application thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104244725A (en) * | 2012-04-25 | 2014-12-24 | 株式会社明治 | Baked composite confection and method for producing same |
| CN104244725B (en) * | 2012-04-25 | 2017-05-17 | 株式会社明治 | Baked composite confection and method for producing same |
| CN102894159A (en) * | 2012-09-13 | 2013-01-30 | 河南梦想食品有限公司 | Marble chocolate and manufacturing method thereof |
| CN104126673A (en) * | 2013-05-03 | 2014-11-05 | 丰益(上海)生物技术研发中心有限公司 | Peanut oil body composition and application thereof |
| CN105076622A (en) * | 2015-08-08 | 2015-11-25 | 蚌埠市老顽童食品厂 | Edible mushroom chocolate |
| CN105230902A (en) * | 2015-09-25 | 2016-01-13 | 四川茂华食品有限公司 | High-temperature resistant chocolate 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 |
| CN107455537A (en) * | 2017-10-07 | 2017-12-12 | 关华杏 | A kind of new substitute of cocoa fat chocolate |
| CN111374203A (en) * | 2018-12-29 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt-flavored chocolate coating composition and preparation method thereof |
| CN111374203B (en) * | 2018-12-29 | 2023-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt-flavored chocolate coating composition and preparation method thereof |
| CN110150432A (en) * | 2019-06-21 | 2019-08-23 | 北京康贝尔食品有限责任公司 | A kind of chocolate and preparation method thereof |
| CN110150432B (en) * | 2019-06-21 | 2022-04-26 | 北京康贝尔食品有限责任公司 | Chocolate candy and preparation method thereof |
| CN111713588A (en) * | 2020-06-30 | 2020-09-29 | 汕头市甜甜乐糖果食品有限公司 | Low-sugar chocolate paste and preparation method and application thereof |
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Open date: 20100901 |