CN102524486A - Novel food gum capable of being applied to chocolate - Google Patents
Novel food gum capable of being applied to chocolate Download PDFInfo
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- CN102524486A CN102524486A CN2010105969511A CN201010596951A CN102524486A CN 102524486 A CN102524486 A CN 102524486A CN 2010105969511 A CN2010105969511 A CN 2010105969511A CN 201010596951 A CN201010596951 A CN 201010596951A CN 102524486 A CN102524486 A CN 102524486A
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- chocolate
- curdlan
- gel
- novel food
- food gum
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Abstract
The invention discloses novel food gum curdlan capable of being applied to chocolate, which relates to a technical scheme in the application of chocolate. The addition quantity of the curdlan accounts for 0.1 to 2 percent of the gross weight of the chocolate. Not only can the problem that the chocolate is softened in high temperature be solved, but also original flavor of the chocolate is not changed on the aspect of the taste, so the quality of the chocolate can be further improved, and unique sensual pleasure can be provided.
Description
Technical field the present invention relates to a kind of novel foodstuff glue that can be applicable in the chocolate, belongs to the food additives field.
The background technology curdlan (has another name called: curdlan) be a kind of fermentation polysaccharose substance of being found through microbial fermentation by the doctor of Osaka, Japan at that time in 1966.This material is because of having the characteristic (Curdle characteristic) that can solidify after the heating, so be named curdlan (Curdlan).It has following a few specific character:
1. dissolubility: curdlan can be dissolved in alkaline aqueous solution, but is not dissolved in water.Though curdlan can not be dissolved in water, be easy to be dispersed in the cold water, and processing forms the more diffusing liquid of uniform water through high-speed stirred.Curdlan can be dissolved in the above alkaline solution system of pH12 such as NaOH, tertiary sodium phosphate, tricalcium phosphate fully.
2. gelation: the colloid that can form heat irreversible property after the aqueous dispersions of curdlan is heated to more than 80 ℃.The colloid that is formed by curdlan can be divided into low level gel and high-order gel by its character.Be cooled to approximately below 40 ℃ after low level gel (thermal reversibility) is heated to about 55 ℃～65 ℃ to the aqueous dispersions of curdlan again, just can form the low level gel of thermal reversibility.When this low level gel is heated to about 60 ℃ again, can return to original aqueous dispersions state.When the low level gel is heated to the high-order gel that then can form heat irreversible property more than 80 ℃.Be stirred and after pulverizing at the low level gel, still can be formed into low level gel and high-order gel again through heating.The low level gel of same curdlan concentration is than the colloid weak strength of high-order gel.High-order gel (heat irreversible property) directly is heated to the aqueous dispersions of curdlan about more than 80 ℃ the time, just can form the high-order gel of strong heat irreversible property.High-order gel just can not be returned to original state again in case pulverize the back.
Summary of the invention is chocolate in ambient temperature during near 35 ℃ in order to overcome; Deliquescing that will be in various degree with melt this and be unfavorable for the deficiency of preserving; Spy of the present invention provides a kind of novel foodstuff glue; This food glue can not only solve chocolate problem softening under higher temperature, and aspect mouthfeel, can not change the local flavor of original chocolate.
It is following that novel foodstuff glue of the present invention is applied to chocolate technical scheme:
(1) food glue is put into 20～25 ℃ normal-temperature water, it is fully disperseed;
(2) stirring is fully dissolved it;
(3) use the vacuum machine to remove the air in the solution, 40 holders are carried out 2 times, keep 2～3 minutes at every turn;
(4) add the chocolate raw material of other systems, mix;
(5) be heated to 80 ℃ behind the moulding, the time is 20 minutes;
(6) remaining step is operated by the common process of chocolate in the cooling back, accomplishes chocolate preparation.
The present invention has not only solved chocolate heat labile problem, and makes chocolate quality raising further, and unique pleasure of the senses more is provided.
The specific embodiment is done further detailed explanation with the following example to the present invention now.
Embodiment 1
Cocoa butter 30%
Cocoa liquor 16%
Whole milk powder 10%
Sugar 38%
Phosphatidase 10 .1%
Curdlan 0.1%
Smear tea powder 2～5%
Vanillic aldehyde is an amount of
It is following that present embodiment novel foodstuff glue is applied to chocolate technical scheme:
(1) food glue is put into 20～25 ℃ normal-temperature water, it is fully disperseed;
(2) stirring is fully dissolved it;
(3) use the vacuum machine to remove the air in the solution, 40 holders are carried out 2 times, keep 2～3 minutes at every turn;
(4) add the chocolate raw material of other systems, mix;
(5) heating-up temperature is not less than 80 ℃ behind the moulding, and the time is 20 minutes;
(6) remaining step is operated by the common process of chocolate in the cooling back, accomplishes chocolate preparation.
Embodiment 2
Cocoa butter 30%
Cocoa liquor 16%
Whole milk powder 10%
Sugar 38%
Phosphatidase 10 .1%
Curdlan 1.0%
Smear tea powder 2～5%
Vanillic aldehyde is an amount of
It is following that present embodiment novel foodstuff glue is applied to chocolate technical scheme:
(1) food glue is put into 20～25 ℃ normal-temperature water, it is fully disperseed;
(2) stirring is fully dissolved it;
(3) use the vacuum machine to remove the air in the solution, 40 holders are carried out 2 times, keep 2～3 minutes at every turn;
(4) add the chocolate raw material of other systems, mix;
(5) heating-up temperature is not less than 80 ℃ behind the moulding, and the time is 20 minutes;
(6) remaining step is operated by the common process of chocolate in the cooling back, accomplishes chocolate preparation.
Embodiment 3
Cocoa butter 30%
Cocoa liquor 16%
Whole milk powder 10%
Sugar 38%
Phosphatidase 10 .1%
Curdlan 2.0%
Smear tea powder 2～5%
Vanillic aldehyde is an amount of
It is following that present embodiment novel foodstuff glue is applied to chocolate technical scheme:
(1) food glue is put into 20～25 ℃ normal-temperature water, it is fully disperseed;
(2) stirring is fully dissolved it;
(3) use the vacuum machine to remove the air in the solution, 40 holders are carried out 2 times, keep 2～3 minutes at every turn;
(4) add the chocolate raw material of other systems, mix;
(5) heating-up temperature is not less than 80 ℃ behind the moulding, and the time is 20 minutes;
(6) remaining step is operated by the common process of chocolate in the cooling back, accomplishes chocolate preparation.
Claims (2)
1. a novel foodstuff glue curdlan is characterized in that: under hot conditions, can form irreversible gel rubber system.
2. according to the application of the said curdlan of claim 1 in the chocolate preparation, it is characterized in that the addition of said curdlan accounts for the 0.1-2% of chocolate gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105969511A CN102524486A (en) | 2010-12-17 | 2010-12-17 | Novel food gum capable of being applied to chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105969511A CN102524486A (en) | 2010-12-17 | 2010-12-17 | Novel food gum capable of being applied to chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102524486A true CN102524486A (en) | 2012-07-04 |
Family
ID=46333529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105969511A Pending CN102524486A (en) | 2010-12-17 | 2010-12-17 | Novel food gum capable of being applied to chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102524486A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108464383A (en) * | 2018-02-11 | 2018-08-31 | 泰兴市东圣生物科技有限公司 | A kind of chewing gum and preparation method thereof |
| CN108477363A (en) * | 2018-02-22 | 2018-09-04 | 长兴时印科技有限公司 | A kind of chocolate and preparation method thereof can be used for 3D printing |
-
2010
- 2010-12-17 CN CN2010105969511A patent/CN102524486A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108464383A (en) * | 2018-02-11 | 2018-08-31 | 泰兴市东圣生物科技有限公司 | A kind of chewing gum and preparation method thereof |
| CN108477363A (en) * | 2018-02-22 | 2018-09-04 | 长兴时印科技有限公司 | A kind of chocolate and preparation method thereof can be used for 3D printing |
| 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 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120704 |