CN101874538A - Method for preparing elastic chocolate sauce - Google Patents
Method for preparing elastic chocolate sauce Download PDFInfo
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- CN101874538A CN101874538A CN2009102506445A CN200910250644A CN101874538A CN 101874538 A CN101874538 A CN 101874538A CN 2009102506445 A CN2009102506445 A CN 2009102506445A CN 200910250644 A CN200910250644 A CN 200910250644A CN 101874538 A CN101874538 A CN 101874538A
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Abstract
The invention discloses a method for preparing an elastic chocolate sauce, which is characterized by comprising: 1) mixing saccharide, grease, dairy product, cocoa and water to obtain mixed solution; 2) heating the mixed solution to above 50 DEG C till the color of the mixed solution turns brown and the state of the mixed solution changes suddenly, continuing to heat the mixed solution to 70 to 75 DEG C and keeping the temperature for 10 to 15 minutes; 3) adding water to fix the volume till the water content of the obtained chocolate sauce is 5 to 25 percent; and 4) cooling the obtained chocolate sauce to 40 to 45 DEG C. The sauce made by the method provided by the invention is strong and tough; and the elastic mouthfeel is realized by controlling the water content of the sauce rather than adding a colloidal substance.
Description
Technical field
The present invention relates to a kind of method for preparing the cold drink sauce, particularly a kind ofly be used for that frozen is flexible, the production method of chocolate flavor sauce that bite is arranged.Belong to food technology field.
Background technology
Along with the raising of frozen industry production technology, injecting sauce in the frozen product has been a kind of very general technology, head is concentrated and annotated one section core material in the product on the market now, injects the column type core material in the slurry after congealing, and can be found everywhere.Present sauce also is to realize by adding colloidal substance based on mouthfeel soft, thickness even mouthfeel is flexible sauce.Add colloidal substance has just changed sauce from physical state state, the colloid dosage is big, viscosity is big, elasticity strengthens, but there is not bite, and can influence the melting property of mouth of product and the release of local flavor, even the taste of some colloids (as carragheen, sodium alginate, gelatin etc.) itself also can influence the local flavor of sauce.For the taste that strengthens sauce generally can add colloid, because the influence of colloid in the sauce, the moisture that generally is used for the sauce of frozen is controlled in 50% in the existing technology.
Summary of the invention
The present invention mainly provides a kind of method for preparing flexible chocolate sauce, comprising:
1) carbohydrate, grease, dairy products, cocoa material and water mixing are obtained mixed liquor;
2) described mixed liquor is heated to more than 50 ℃, behind liquid generation browning to be mixed, the state mutation, continues to be heated to 70-75 ℃, be incubated 10-15 minute;
3) adding the water content that water is settled to the chocolate sauce that obtains is 5%-25%;
4) be cooled to 40-45 ℃.
The method of the flexible chocolate sauce of preparation provided by the invention, mixed liquor wherein can obtain by two kinds of methods, can earlier carbohydrate, grease, dairy products and cocoa material be worn into chocolate by refiner, the chocolate fineness of wearing into is controlled at below the 35 μ m; The chocolate of wearing into is used for batching, further replenishes carbohydrate, grease and water and obtain.Also can obtain by directly described carbohydrate, described grease, described dairy products and described cocoa material being mixed.These two kinds of methods are methods arranged side by side, and purpose all is the mixed liquor that obtains preparing flexible chocolate sauce.
The chocolate flavor sauce that is used for frozen provided by the invention, carbohydrate wherein is one or more in white granulated sugar, malt syrup, HFCS, the powdered glucose.Grease wherein is one or more in palm oil, coconut oil, salad oil, cocoa butter, substitute of cocoa fat, the anhydrous butter oil.Dairy products wherein are one or more in whole milk powder, skimmed milk power, the whey powder.Cocoa material wherein is cocoa power and/or cocoa liquor.
Chocolate flavor sauce provided by the invention can also add or not add emulsifying agent and flavouring material according to the needs of taste
The method of the flexible chocolate sauce of preparation provided by the invention, the sauce mouthfeel of producing are chocolate flavor flexible, that bite is arranged.Do not add colloidal substance and but can realize mouthfeel flexible, that bite is arranged.Do not add colloidal substance in whole sauce preparation, by the moisture of control sauce, utilize carbohydrate and protein generation Maillard reaction, the sauce color becomes the bright dark-brown of gloss by light brown in heating process, and state viscosity increases, and elasticity strengthens.After freezing, sauce is flexible, and bite is arranged, and has special mouthfeel, because of the flavour material that Maillard reaction produces, has enriched the taste of sauce, makes chocolate flavouring fuller, and is mellow and full, also because of the browning phenomenon of Maillard reaction, improved the color and luster of product.
The chocolate flavor sauce overall water content that is used for frozen provided by the invention is controlled between the 5-25%, and moisture is low more, and elasticity is good more, and bite is strong more.
The specific embodiment
Understand for technical characterictic of the present invention, purpose and effect being had more clearly, the specific embodiment of the present invention now is described.
Embodiment 1
Production is used for 1000 kilograms of the chocolate flavor sauces of frozen, and the prescription of the raw materials by weight that is adopted is:
Chocolate 40%, palm oil: 20%, HFCS: 15%, malt syrup: 25%.
Wherein Qiao Keli batching is:
White granulated sugar: 35%, coconut oil: 32.2%, cocoa butter: 10%, whole milk powder: 12%, cocoa power: 10%, lecithin 0.8%
The preparation method is:
1) earlier white granulated sugar, coconut oil, cocoa butter, whole milk powder, cocoa power and lecithin are worn into chocolate by refiner, the chocolate fineness of wearing into is controlled at below the 35 μ m;
2) chocolate that will wear into is used for batching, further replenishes HFCS, malt syrup, palm oil;
3) described mixed liquor is heated to 60 ℃, treat this mixed liquor generation browning, state mutation after, continue to be heated to 75 ℃, be incubated 15 minutes;
4) add water and be settled to 1000 kilograms, the water content that makes the chocolate sauce that obtains is 10%;
5) be cooled to 45 ℃.
Sampling inspection detects the moisture of sauce, error allow theoretical moisture content value ± 1% scope in.The total moisture of the sauce that present embodiment is checked out at last is 10%
According to the sauce prescription that present embodiment provided, pass through aforementioned production method, can obtain a kind of chocolate flavor sauce that injects mouthfeel uniqueness behind the frozen, after this sauce injection frozen is freezing, when edible, the stiffening chewiness of sensation, quality is closely knit bite, chewiness is good, and is pliable and tough flexible, is similar to fruit juice jelly.
Embodiment 2
Production is used for 1000 kilograms of the chocolate flavor sauces of frozen, and the prescription of the raw materials by weight that is adopted is:
Chocolate 30%, cocoa butter: 15%, HFCS: 15%, malt syrup: 30%, chocolate essence 0.1%, all the other are water.
Wherein Qiao Keli batching is:
White granulated sugar: 35%, salad oil: 22.2%, substitute of cocoa fat: 10%, cocoa butter: 10%, whole milk powder: 12%, cocoa power: 10%, lecithin 0.8%
The preparation method is:
1) earlier white granulated sugar, salad oil, substitute of cocoa fat, cocoa butter, whole milk powder, cocoa power and lecithin are worn into chocolate by refiner, the chocolate fineness of wearing into is controlled at below the 35 μ m;
2) chocolate that will wear into is used for batching, further replenishes HFCS, malt syrup, cocoa butter, chocolate essence and water;
3) described mixed liquor is heated to 55 ℃, treat this mixed liquor generation browning, state mutation after, continue to be heated to 70 ℃, be incubated 10 minutes;
4) add water and be settled to 1000 kilograms, the water content that makes the chocolate sauce that obtains is 23.5%;
5) be cooled to 40 ℃.
Sampling inspection detects the moisture of sauce, error allow theoretical moisture content value ± 1% scope in.The total moisture of the sauce of checking out at last in the present embodiment is 23.5%, and elasticity and bite are better.
According to the sauce prescription that present embodiment provided, pass through aforementioned production method, can obtain a kind of chocolate flavor sauce that injects mouthfeel uniqueness behind the frozen, after this sauce injection frozen is freezing, when edible, the stiffening chewiness of sensation, quality is closely knit bite, chewiness is good, and is pliable and tough flexible, is similar to fruit juice jelly.
Embodiment 3
Production is used for 1000 kilograms of the chocolate flavor sauces of frozen, and the prescription of the raw materials by weight that is adopted is:
Chocolate 50%, palm oil: 15%, HFCS: 15%, malt syrup: 20%.
The wherein chocolate chocolate prescription that still uses among the embodiment 1.
The preparation method is:
1) earlier white granulated sugar, coconut oil, cocoa butter, whole milk powder, cocoa power and lecithin are worn into chocolate by refiner, the chocolate fineness of wearing into is controlled at below the 35 μ m;
2) chocolate that will wear into is used for batching, further replenishes palm oil, HFCS, malt syrup;
3) described mixed liquor is heated to 65 ℃, treat this mixed liquor generation browning, state mutation after, continue to be heated to 72 ℃, be incubated 12 minutes;
4) add water and be settled to 1000 kilograms, the water content that makes the chocolate sauce that obtains is 10.5%;
5) be cooled to 42 ℃.
Sampling inspection detects the moisture of sauce, error allow theoretical moisture content value ± 1% scope in.The total moisture of the sauce of checking out at last in the present embodiment is 10.5%, and elasticity and bite are better.
According to the sauce prescription that present embodiment provided, pass through aforementioned production method, can obtain a kind of chocolate flavor sauce that injects mouthfeel uniqueness behind the frozen, after this sauce injection frozen is freezing, when edible, the stiffening chewiness of sensation, quality is closely knit bite, chewiness is good, and is pliable and tough flexible, is similar to fruit juice jelly.
Embodiment 4
Production is used for 1000 kilograms of the chocolate flavor sauces of frozen, and the prescription of the raw materials by weight that is adopted is:
White granulated sugar: 10%, powdered glucose: 10%, HFCS: 20%, whole milk powder: 15%, palm oil: 23%, cocoa power: 5%, all the other are water.
The preparation method:
1) white granulated sugar, powdered glucose, HFCS, whole milk powder, palm oil, cocoa power and water are mixed obtains mixed liquor.
2) mixed liquor is heated to 58 ℃, treat this mixed liquor generation browning, state mutation after, continue to be heated to 73 ℃, be incubated 14 minutes;
3) add water and be settled to 1000 kilograms, the water content that makes the chocolate sauce that obtains is 15%;
4) be cooled to 43 ℃.
Sampling inspection detects the moisture of sauce, error allow theoretical moisture content value ± 1% scope in.
The total moisture of the sauce of checking out at last in the present embodiment is 15%, and elasticity and bite are better.
According to the sauce prescription that present embodiment provided, pass through aforementioned production method, can obtain a kind of chocolate flavor sauce that injects mouthfeel uniqueness behind the frozen, after this sauce injection frozen is freezing, when edible, the stiffening chewiness of sensation, quality is closely knit bite, chewiness is good, and is pliable and tough flexible, is similar to fruit juice jelly.
Embodiment 5
A kind of chocolate flavor sauce that is used for frozen, the prescription of the raw materials by weight that is adopted is::
White granulated sugar: 10%, malt syrup: 15%, HFCS: 25%, whole milk powder: 4%, coconut oil: 25%, cocoa liquor: 8%, prince wife's essence too: 0.1%, all the other are water.
The preparation method:
1) with white granulated sugar, malt syrup, HFCS, whole milk powder, coconut oil, cocoa power, too prince wife's essence and water mix and obtain mixed liquor.
2) mixed liquor is heated to 58 ℃, treat this mixed liquor generation browning, state mutation after, continue to be heated to 73 ℃, be incubated 14 minutes;
3) add water and be settled to 1000 kilograms, the water content that makes the chocolate sauce that obtains is 25%;
4) be cooled to 43 ℃.
Sampling inspection detects the moisture of sauce, error allow theoretical moisture content value ± 1% scope in.
The total moisture of the sauce of checking out at last in the present embodiment is 25%, and elasticity and bite are better.
According to the sauce prescription that present embodiment provided, pass through aforementioned production method, can obtain a kind of chocolate flavor sauce that injects mouthfeel uniqueness behind the frozen, after this sauce injection frozen is freezing, when edible, the stiffening chewiness of sensation, quality is closely knit bite, chewiness is good, and is pliable and tough flexible, is similar to fruit juice jelly.
Embodiment 6
The sauce that the implementation case adopted prescription by weight percentage is:
White granulated sugar: 25%, malt syrup: 20%, skimmed milk power: 6%, whey powder: 2%, palm oil: 30%, anhydrous butter oil: 10%, cocoa power: 5%, lecithin: 0.6%, all the other are water.
The preparation method:
1) white granulated sugar, malt syrup, skimmed milk power, whey powder, palm oil, anhydrous butter oil, anhydrous butter oil, cocoa power, lecithin and water are mixed obtains mixed liquor.
2) mixed liquor is heated to 80 ℃, treat this mixed liquor generation browning, state mutation after, continue to be heated to 75 ℃, be incubated 15 minutes;
3) add water and be settled to 1000 kilograms, the water content that makes the chocolate sauce that obtains is 5%;
4) be cooled to 43 ℃.
Sampling inspection detects the moisture of sauce, error allow theoretical moisture content value ± 1% scope in.
The total moisture of the sauce of checking out at last in the present embodiment is 5%, and elasticity and bite are better.
According to the sauce prescription that present embodiment provided, pass through aforementioned production method, can obtain a kind of chocolate flavor sauce that injects mouthfeel uniqueness behind the frozen, after this sauce injection frozen is freezing, when edible, the stiffening chewiness of sensation, quality is closely knit bite, chewiness is good, and is pliable and tough flexible, is similar to fruit juice jelly.
Above listed a series of detailed description only is specifying at feasibility embodiment of the present invention; they are not in order to restriction protection scope of the present invention, allly do not break away from equivalent embodiment or the change that skill spirit of the present invention done and all should be included within protection scope of the present invention.
The test effect of product mouthfeel
With on the market sample and the product of embodiment 1,2,3,5,6 is laboratory sample, carries out taste tests:
Test number: 300 people;
Trial test mode: adopt the mode of blank marking to carry out.The full marks of elasticity, bite, mouthfeel, three indexs are 10 minutes; Mark is high more, and the expression effect is good more.Carry out statistical analysis, result such as table 1 to tasting the result.
Table 1 product of the present invention is tasted the result data table
As seen from the above table, the product of invention is improving a lot with respect to the product on the market aspect elasticity, bite, the mouthfeel, is subjected to the consumer and welcomes.
Claims (7)
1. a method for preparing flexible chocolate sauce is characterized in that: comprise
1) carbohydrate, grease, dairy products, cocoa material and water mixing are obtained mixed liquor;
2) described mixed liquor is heated to more than 50 ℃, treat this mixed liquor generation browning, state mutation after, continue to be heated to 70-75 ℃, be incubated 10-15 minute;
3) adding the water content that water is settled to the chocolate sauce that obtains is 5%-25%;
4) be cooled to 40-45 ℃.
2. the method for the flexible chocolate sauce of preparation according to claim 1, it is characterized in that: described mixed liquor is by wearing into chocolate with described carbohydrate, described grease, described dairy products and described cocoa material by refiner earlier, and the chocolate fineness of wearing into is controlled at below the 35 μ m; The chocolate of wearing into is used for batching, further replenishes described carbohydrate, described grease and described water and obtain.
3. the method for the flexible chocolate sauce of preparation according to claim 1 is characterized in that: described mixed liquor obtains by directly described carbohydrate, described grease, described dairy products and described cocoa material being mixed.
4. the method for the flexible chocolate sauce of preparation according to claim 1 is characterized in that: described carbohydrate is one or more in white granulated sugar, malt syrup, HFCS, the powdered glucose.
5. the method for the flexible chocolate sauce of preparation according to claim 1 is characterized in that: described grease is one or more in palm oil, coconut oil, salad oil, cocoa butter, substitute of cocoa fat, the anhydrous butter oil.
6. the method for the flexible chocolate sauce of preparation according to claim 1 is characterized in that: described dairy products are one or more in whole milk powder, skimmed milk power, the whey powder.
7. the method for the flexible chocolate sauce of preparation according to claim 1 is characterized in that: described cocoa material is cocoa power and/or cocoa liquor.
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| CN2009102506445A CN101874538B (en) | 2009-12-11 | 2009-12-11 | Method for preparing elastic chocolate sauce |
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| CN2009102506445A CN101874538B (en) | 2009-12-11 | 2009-12-11 | Method for preparing elastic chocolate sauce |
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| CN101874538B CN101874538B (en) | 2012-07-18 |
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| CN102239980A (en) * | 2011-05-04 | 2011-11-16 | 天津市利好食品有限责任公司 | Chocolate paste and preparation method thereof |
| CN102630863A (en) * | 2012-04-28 | 2012-08-15 | 光明乳业股份有限公司 | Chocolate sauce, stabilizer, double-layer chocolate fermented milk, formula and preparation method |
| CN102871012A (en) * | 2012-10-22 | 2013-01-16 | 中国热带农业科学院香料饮料研究所 | Cocoa jam and making method thereof |
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| CN102239980B (en) * | 2011-05-04 | 2012-12-12 | 天津市利好食品有限责任公司 | Chocolate paste and preparation method thereof |
| CN102630863A (en) * | 2012-04-28 | 2012-08-15 | 光明乳业股份有限公司 | Chocolate sauce, stabilizer, double-layer chocolate fermented milk, formula and preparation method |
| CN102871012A (en) * | 2012-10-22 | 2013-01-16 | 中国热带农业科学院香料饮料研究所 | Cocoa jam and making method thereof |
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| CN105076620A (en) * | 2015-08-14 | 2015-11-25 | 阳江喜之郎果冻制造有限公司 | Chocolate cream as soft filling and preparation method thereof |
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| CN107494864A (en) * | 2017-10-07 | 2017-12-22 | 关华杏 | A kind of substitute of cocoa fat chocolate |
| CN107518139A (en) * | 2017-10-07 | 2017-12-29 | 关华杏 | A kind of cocoa butter chocolate |
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