CN102150728B - Method for preparing heat resistant chocolate type foods with soft mouthfeel - Google Patents
Method for preparing heat resistant chocolate type foods with soft mouthfeel Download PDFInfo
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- CN102150728B CN102150728B CN201110035816.4A CN201110035816A CN102150728B CN 102150728 B CN102150728 B CN 102150728B CN 201110035816 A CN201110035816 A CN 201110035816A CN 102150728 B CN102150728 B CN 102150728B
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Abstract
The invention relates to a method for preparing heat resistant chocolate type foods with soft mouthfeel. A chocolate type component capable of flowing is mixed with anion microbial polysaccharide to form gel particles, wherein the content of the anion microbial polysaccharide in a final product is less than or equal to 10 weight percent. The chocolate type foods prepared by the method are spherical particles, uniform in size and light chocolate in color, can suspend in liquid, and can undergo certain high temperature treatment; meanwhile, the chocolate type foods have loose textures, and the hardness much lower than that of pure chocolate, so that when a user eats the chocolate type foods, the user has chewy mouthfeel and soft and aromatic chocolate special mouthfeel instead of hard and crispy mouthfeel.
Description
Technical field
The present invention relates to field of food, especially a kind of preparation method with tender mouth feel and heat-resisting types of chocolate food.
Background technology
Types of chocolate food is liquid cocoa, cocoa butter, sugar, lecithin and the well-mixed mixture that may also have milk and spices normally.This type of food product is generally solid form, and has relatively poor heat resistance, will soften and melt at 30～35 ℃ generally speaking.When the article that are made of this food wholly or in part are exposed to said temperature (such as the temperature of summer or torrid areas), will certainly lose its original shape and outward appearance, and the employment of deliquescing feeding brings bad sensory experience.
Prior art also discloses a lot of diverse ways and has avoided above-mentioned shortcoming, but all have certain defective, as the types of chocolate food that makes organize comparatively thickly, affect its fine and smooth mouthfeel; But also might be in preparation process the flowable component such as cocoa butter can solidify very soon, shortened the time of chocolate food processing, make it not have time enough to shape.
Societe Des Produits Nestle S.A discloses a kind of heat resistance of improving chocolate or types of chocolate food in the Chinese patent 95107072.X (open day on June 12nd, 1996) of application on June 22 nineteen ninety-five, in order to reduce the method for the trend that this based food at high temperature is out of shape, the method comprises mixes a kind of granular polyalcohol gel or polyalcohol/hydrogel product with the mixture of flowable types of chocolate component, take the gross weight of formed chocolate as benchmark, the content of polyalcohol should reach 0.2～60%.Although technique has improved the heat resistance of types of chocolate food, but its defective but is that the chocolate food that makes is the higher solid-state form of hardness, although had the gentle mouthfeel of silk floss that heat resistance has but been lost chocolate food original " just melt in the mouth ".
Summary of the invention
The objective of the invention is to provide for the deficiencies in the prior art a kind of preparation method with continuous gentle mouthfeel and heat-resisting types of chocolate food, the cancellated characteristic of utilizing anion microbial polysaccharide to have, make types of chocolate food have preferably heat resistance, effectively solved types of chocolate food and met the defective that high temperature just softens and melts.
The technical solution adopted in the present invention:
A kind of preparation method with continuous gentle mouthfeel and heat-resisting types of chocolate food, be flowable types of chocolate component and anion microbial polysaccharide to be mixed with into microgel particle obtain types of chocolate food, the content of described anion microbial polysaccharide in final products is less than or equal to 10wt%.
Method of the present invention, wherein said types of chocolate component are liquid cocoa or the composition that contains 30～60wt% cocoa butter.
The types of chocolate food for preparing according to said method, its outward appearance is spherical particle, the size homogeneous, color and luster is more shallow slightly chocolate, it can float on a liquid, because the cancellated protection of microbial polysaccharide makes it can bear certain high-temperature process, as can bearing ultra high temperature short time sterilization, and during the broiling summer or the torrid areas its can not melt distortion fully; Simultaneously because microbial polysaccharide even distribution therein, so that its quality is comparatively loose, hardness well below plain chocolate, people are being eaten at that time, what experience is not hard more crisp mouthfeel, but first a little chew strength, a special mouthfeel of stinging the chocolate of namely experiencing continuous gentle giving off a strong fragrance gently again.
Method of the present invention, wherein said anion microbial polysaccharide are preferably sodium alginate or gellan gum or card Derain glue.Sodium alginate is a kind of macromolecular material with certain viscosity, and its look light brown, and slowly the aqueous solution of the suitable viscosity of water-soluble rear formation can form gel beads after meeting with metal cation such as potassium ion, calcium ion or magnesium ion.And gellan gum is anionic linearity microbial polysaccharide, is meeting with metal cation or also can form gel beads under higher temperature.Card Derain glue is the β-1 that utilizes the micro-organisms of alcaligenes or Agrobacterium, and the 3-glycosidic bond is the polysaccharide of the heating coagulability of main body.The polysaccharide that the present invention uses all has commercially available.The present invention is specially for the types of chocolate food development, its contained cocoa lipid material has higher fat content, have certain impact when gel-forming, it is that 5.0～20wt% or gellan gum or the molecular weight that blocks Derain glue are 1～2 * 10 in the concentration of sodium alginate aqueous solution only that the present invention studies discovery
6During dalton, itself and flowable types of chocolate component could form the microgel particle with best mouthfeel, and in final products, the content of anion microbial polysaccharide needs less than or equal to 10wt%.
Method of the present invention in order to obtain the types of chocolate food of more tastes, can also be added a certain amount of sugar, lecithin, milk, fruit juice or jam etc. as required in the described composition that contains 30～60wt% cocoa butter.
Method of the present invention, wherein when microbial polysaccharide is sodium alginate, the concrete steps that form microgel particle are: flowable types of chocolate component is mixed in the sodium alginate aqueous solution of 5.0～20wt%, stir and emulsification, then under 50～80 ℃ of conditions, heat 10～30min, filter, evenly splash into after cooling in the calcic aqueous solution of 0.1～1.5wt%, make microgel particle of uniform size.
Method of the present invention, wherein when microbial polysaccharide was gellan gum or card Derain glue, the concrete steps that form microgel particle are: adopting molecular weight was 1～2 * 10
6Daltonian gellan gum or card Derain glue are dissolved in 70～80 ℃ of hot water, make the aqueous solution of 0.5～5.0wt%, then add flowable types of chocolate component, stir and emulsification, namely make microgel particle of uniform size after being cooled to 30～40 ℃.
Technique of the present invention is simple, and the types of chocolate food for preparing forms the gel beads form, and product is perfectly round, and big or small homogeneous, color and luster are more shallow slightly chocolate, and the visual perception is very good; It can float on a liquid, and has certain heat resistance, and quality is comparatively loose, is different from existing types of chocolate food.The kind of chocolate food is always more single, and the types of chocolate food that obtains according to the present invention namely has aromatic chocolate flavouring, has had again special product form and special mouthfeel and heat resistance, so greatly widened the scope of its application.Can be applied to prepare chocolate flavoured beverage in the beverage such as it; Can be applied to prepare chocolate flavoured sour milk, cheese etc. in the dairy products, can also be applied to some semisolid food, in jam, jelly.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples are used for explanation the present invention, but are not used for limiting the scope of the invention.
Embodiment one
The liquid cocoa is mixed in the sodium alginate aqueous solution of 10.0wt%, stirs and emulsification, then under 60 ℃ of conditions, heat 20min, filter, evenly splash in the calcium chloride water of 1.0wt% after cooling, make microgel particle of uniform size.
Embodiment two
Adopting molecular weight is 1.0 * 10
6Daltonian gellan gum is dissolved in 80 ℃ of hot water, makes the aqueous solution of 2.0wt%, then adds the sucrose solution of 50wt% amount of cocoa butter content, wherein contains sucrose 10wt%, stirs and emulsification, and leaving standstill slowly, cooling can obtain microgel particle of uniform size.
Embodiment three
The milk of 30wt% amount of cocoa butter content is mixed in the sodium alginate aqueous solution of 5.0wt%, stir and emulsification, then under 80 ℃ of conditions, heat 10min, filter, evenly splash into after cooling in the calcium lactate aqueous solution of 0.8wt%, make microgel particle of uniform size.
Embodiment four
Adopting molecular weight is 2.0 * 10
6Daltonian card Derain glue, be dissolved in 70 ℃ of hot water, make the aqueous solution of 1.0wt%, then the sucrose solution that adds the 40wt% amount of cocoa butter content, wherein contain sucrose 5%, add again the lecithin of 0.5wt%, and the strawberry jam of 40wt%, stir and emulsification, leaving standstill slowly, cooling can obtain microgel particle of uniform size.
The types of chocolate food that embodiment one～four prepares, its outward appearance is spherical particle, the size homogeneous, color and luster is more shallow slightly chocolate, it can float on a liquid, because the cancellated protection of microbial polysaccharide makes it can bear certain temperature, as can bearing ultra high temperature short time sterilization, and during the broiling summer or the torrid areas its can not melt distortion fully; Simultaneously because microbial polysaccharide even distribution therein, so that its quality is comparatively loose, hardness well below plain chocolate, people are being eaten at that time, what experience is not hard more crisp mouthfeel, but first a little chew strength, a special mouthfeel of stinging the chocolate of namely experiencing continuous gentle giving off a strong fragrance gently again.
Detect:
Get the chocolate gel ball that makes among the embodiment one～four and observing its outward appearance after heat treatment a period of time under the condition of 35 degree, 120 degree and 140 degree respectively, and investigate its local flavor and mouthfeel, concrete processing time and investigation the results are shown in following table (table 1):
Table 1
Simultaneously, get above-mentioned chocolate product at ambient temperature preservation deposit more than 3 months, investigate to find all not significantly variations of its outward appearance, local flavor, mouthfeel.
Can find out from above-mentioned detection and result, chocolate product provided by the invention can stand to be higher than the heat treatment under general room temperature such as the summer high temperature, can easy fusing as original chocolate product.And can stand instantaneous ultrapasteurized processing.It can be deposited under room temperature or slightly higher temperature the long period, and is easy to carry and transport.
Embodiment five: the liquid milk beverage that contains the types of chocolate food of embodiment one
Before liquid milk beverage carries out high-temperature sterilization, the microgel particle for preparing among the embodiment one is joined liquid Ruzhong, after mixing, under 136 ℃, carry out sterilization 6 seconds, can is packaged to be chocolate flavoured liquid milk beverage.
Embodiment six: the jam that contains the types of chocolate food of embodiment two
The microgel particle of embodiment two preparations is joined in the jam for preparing, after mixing, under 135 ℃, carry out sterilization 4 seconds, be packaged to be chocolate flavoured jam.
The above only is preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (6)
1. preparation method with continuous gentle mouthfeel and heat-resisting types of chocolate food, it is characterized in that: be flowable types of chocolate component and anion microbial polysaccharide to be mixed with into microgel particle obtain types of chocolate food, describedly flowable types of chocolate component is mixed the concrete steps that form microgel particle with anion microbial polysaccharide be: adopting molecular weight is 1～2 * 10
6Daltonian gellan gum or card Derain glue are dissolved in 70～80 ℃ of hot water, make the aqueous solution of 0.5～5.0wt%, then add flowable types of chocolate component, stir and emulsification, namely make microgel particle of uniform size after being cooled to 30～40 ℃; The content of described anion microbial polysaccharide in final products is less than or equal to 10wt%.
2. method according to claim 1, it is characterized in that: described types of chocolate component is liquid cocoa or the composition that contains 30～60wt% cocoa butter.
3. method according to claim 2 is characterized in that: contain one or more in sugar, lecithin, milk, fruit juice or the jam in the described composition that contains 30～60wt% cocoa butter.
4. the types of chocolate food for preparing of each described method of claim 1-3.
5. Foods or drinks, it is characterized in that: it contains types of chocolate food claimed in claim 4.
6. Foods or drinks according to claim 5 is characterized in that: its process high-temperature process.
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| CN201110035816.4A CN102150728B (en) | 2011-01-26 | 2011-01-26 | Method for preparing heat resistant chocolate type foods with soft mouthfeel |
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| CN201110035816.4A CN102150728B (en) | 2011-01-26 | 2011-01-26 | Method for preparing heat resistant chocolate type foods with soft mouthfeel |
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| CN102150728B true CN102150728B (en) | 2013-04-17 |
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| CN104642539B (en) * | 2013-11-25 | 2018-02-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of probiotic granulate, its preparation method, contain its long shelf-life acidified milk and preparation method |
| CN106135604A (en) * | 2016-07-06 | 2016-11-23 | 泰兴市东圣食品科技有限公司 | A kind of chocolate containing microbial source polydextrose and preparation method thereof |
| CN108477363B (en) * | 2018-02-22 | 2021-04-09 | 长兴时印科技有限公司 | Chocolate capable of avoiding 3D printing hanging phenomenon and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6773744B1 (en) * | 2000-11-06 | 2004-08-10 | Hershey Foods Corporation | Confectionary products, low fat chocolate and chocolate-like products and methods for making them |
| CN101731410A (en) * | 2010-01-13 | 2010-06-16 | 天津实发中科百奥工业生物技术有限公司 | Pullulan-containing chocolate and process for producing products thereof |
| CN101940323A (en) * | 2010-07-29 | 2011-01-12 | 上海荣港工贸发展有限公司 | Compound embedded sandwich bead and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP3986443B2 (en) * | 2003-02-04 | 2007-10-03 | 株式会社松原製餡所 | Method for producing porous chocolate food |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6773744B1 (en) * | 2000-11-06 | 2004-08-10 | Hershey Foods Corporation | Confectionary products, low fat chocolate and chocolate-like products and methods for making them |
| CN101731410A (en) * | 2010-01-13 | 2010-06-16 | 天津实发中科百奥工业生物技术有限公司 | Pullulan-containing chocolate and process for producing products thereof |
| CN101940323A (en) * | 2010-07-29 | 2011-01-12 | 上海荣港工贸发展有限公司 | Compound embedded sandwich bead and preparation method thereof |
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Application publication date: 20110817 Assignee: Nanjiang Strong Food Co., Ltd. Assignor: Zhong Chunyan Contract record no.: 2014460000011 Denomination of invention: Method for preparing heat resistant chocolate type foods with soft mouthfeel Granted publication date: 20130417 License type: Exclusive License Record date: 20140619 |
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