CN104886324A - Modified cocoa butter and functional chocolate containing linolenic acid and preparation method of modified cocoa butter and functional chocolate - Google Patents
Modified cocoa butter and functional chocolate containing linolenic acid and preparation method of modified cocoa butter and functional chocolate Download PDFInfo
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- CN104886324A CN104886324A CN201510290337.5A CN201510290337A CN104886324A CN 104886324 A CN104886324 A CN 104886324A CN 201510290337 A CN201510290337 A CN 201510290337A CN 104886324 A CN104886324 A CN 104886324A
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Abstract
The invention discloses modified cocoa butter and functional chocolate containing linolenic acid and a preparation method of the modified cocoa butter and the functional chocolate. Firstly, cocoa butter and flaxseed oil are subjected to enzymatic transesterification to obtain the modified cocoa butter; and then the functional chocolate containing linolenic acid is prepared with the modified cocoa butter. The functional chocolate comprises the following components: 38-48 percent of the modified cocoa butter, 15-17 percent of cocoa powder, 30-38 percent of white granulated sugar as well as lactose, lecithin and vanillin. Compared with the traditional chocolate variety, the product disclosed in the invention contains an increased amount of linolenic acid and has better functions of nutrition and health. In addition, the prepared chocolate is smooth in surface, is fine and smooth in taste, and has a unique fragrance of the cocoa and the flaxseed oil. The shelf life of the chocolate at 20 DEG C is 428 days, about 61 weeks, so that the storage performance of the chocolate is well.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of containing functional chocolate of leukotrienes and preparation method thereof.
Background technology
Along with the raising of people's living standard and the enhancing of health care consciousness, requirements at the higher level be it is also proposed to the trophism of chocolate product and health.But there is the problems such as heat is high, health is poor in domestic existing chocolate product, needs badly and carry out modification to cocoa, to obtain the good functional chocolate of quality.Leukotrienes is a kind of omega-3 polyunsaturated fatty acids with important physiological function, when its intake is not enough, can cause the generation of the disease such as cardiovascular and cerebrovascular, hypertension, hyperlipemia.Containing a large amount of leukotrienes in linseed oil, its content is about 50%, but is easily oxidized due to linseed oil, therefore seldom edible in people's daily life.Therefore, we by cocoa butter and linseed oil are carried out ester exchange reaction, can carry out modification to cocoa butter, obtain the modified cocoa butter close with its fusing point, then with the cocoa butter of modification for raw material preparation is containing linolenic functional chocolate.
Chemically catalyzed interesterification reaction can produce a large amount of difficult accessory substance be separated, contaminated environment; And enzyme process ester exchange reaction mild condition, accessory substance is few, environmental friendliness.Therefore, exploitation is a kind of carries out modification based on enzymic transesterification to cocoa butter, then utilize its preparation to have important practical significance containing the method for linolenic functional chocolate, it not only can increase chocolaty kind, and gives chocolate better trophism and health.
Summary of the invention
For existing chocolate Problems existing on the market, the object of the invention is to exploitation one, based on enzymic transesterification, modification is carried out to cocoa butter, then utilize its preparation containing the method for linolenic functional chocolate.
For achieving the above object, the present invention proposes following technical scheme:
A preparation method for modified cocoa butter, comprises the steps:
Under 55 DEG C ~ 65 DEG C conditions, by mass ratio (13 ~ 40): the cocoa butter of 1 and linseed oil join in closed container, add the immobilized lipase of total substrate 4% ~ 8% mass percent, under oil bath condition, ester exchange reaction is carried out in stirring, reaction terminate after, after filtration with depickling after, finally obtain modified cocoa butter.
Described stir speed (S.S.) is 100 ~ 200r/min, and the reaction time is 100 ~ 120min, and reaction temperature is 55 DEG C ~ 65 DEG C.
Described lipase is immobilized lipase Lipozyme TL IM or immobilized lipase Lipozyme RM IM (purchased from letter Bioisystech Co., Ltd of Guangzhou Novi); Described linseed oil is the organic linseed oil of first cold press (purchased from Jilin Sheng Ji Industrial Co., Ltd.).
A kind of containing the functional chocolate of leukotrienes, by weight percentage, this functional chocolate comprises following component: above-mentioned modified cocoa butter 38 ~ 48%, cocoa power 15 ~ 17%, white granulated sugar 30 ~ 38%, and lactose, lecithin and vanillic aldehyde.
By weight percentage, described functional chocolate is made up of following component: above-mentioned modified cocoa butter 38 ~ 48%, cocoa power 15 ~ 17%, white granulated sugar 30 ~ 38%, lactose 6.59%, lecithin 0.4% and vanillic aldehyde 0.01%.
The preparation method of described functional chocolate, comprises the steps:
(1) pretreatment of raw material: after granulated sugar dry pulverization process is 40 ~ 60 DEG C of heating water bath fusing modified cocoa butter by temperature, for subsequent use;
(2) mix: under rotating speed is 40r/min ~ 60r/min condition, fully mix cocoa power, granulated sugar powder and lactose, then modified cocoa butter all or part of in the formula of fusing is added in the material of mixing; Mixing temperature is 40 DEG C ~ 50 DEG C, and keeps 5 ~ 10min under this temperature conditions;
(3) refining is refined: mixed raw material is carried out fine grinding 15 ~ 20h; Under the condition of water-bath 50 DEG C ~ 60 DEG C, with the rotating speed refining 6 ~ 10h of 110r/min ~ 150r/min, wherein in refining process, add lecithin; If also have remaining cocoa butter in composition of raw materials, then add in fine grinding and/or refining process; Obtain chocolate catsup;
(4) temperature adjustment: the cold wall tank that the chocolate catsup after refining puts into 39 ~ 40 DEG C is incubated, then enters tempering phase, temperature adjustment divides two stages: the first stage: be cooled to 31 ~ 32 DEG C from 39 ~ 40 DEG C; Second stage: rise again to 35 ~ 36 DEG C of insulations from 31 ~ 32 DEG C;
(5) shaping: the sauce after temperature adjustment to be carried out moulding, shake mould; Then precooling 15min at sauce being placed on 10 DEG C ~ 15 DEG C, moves into 0 ~ 5 DEG C of cooling 1d in refrigerator, the demoulding by the chocolate catsup after precooling.
In step (2), described partially modified cocoa butter is 80% ~ 90% of modified cocoa butter gross mass; During step (3) fine grinding, chocolate catsup viscosity is excessive or add a small amount of remaining modified cocoa butter when becoming dry; Before refining terminates, 15min adds lecithin and remaining modified cocoa butter at the latest.
In described fine grinding refining process, envionmental humidity is less than 50%, and temperature constant is at 50 DEG C ~ 60 DEG C, and the average fineness of chocolate catsup controls at about 23 μm.
In described step (5), the frequency of the mould that shakes is 800 ~ 1200 times/min; Also comprise packaging after the demoulding, packaging be chocolate after the demoulding at 5 DEG C ~ 8 DEG C, relative humidity is carried out under being less than the condition of 60%.
The present invention, compared with the chocolate prepared by cocoa butter, owing to containing omega-3 polyunsaturated fatty acids leukotrienes in modified cocoa butter, therefore improves with the health of its chocolate prepared for raw material and trophism.In addition, enzymic transesterification method technique of the present invention is simple, product and catalyst is easily separated, environmental friendliness, and catalyst can reuse.
Accompanying drawing explanation
Fig. 1 is that the cocoa butter of embodiment 1 and the solid fats content of modified cocoa butter vary with temperature curve.
Fig. 2 is the sweet three ester collection of illustrative plates of the cocoa butter of embodiment 1.
Fig. 3 is the sweet three ester collection of illustrative plates of the modified cocoa butter of embodiment 1.
Fig. 4 is the X-ray diffraction spectrogram before and after the cocoa butter ester exchange of embodiment 1.
Detailed description of the invention
For better the present invention being described, be convenient to understand technical scheme of the present invention, typical but non-limiting embodiment is as follows:
Embodiment 1
Raw material is taken by following following formula (weight):
Modified cocoa butter 38%, cocoa power 17%, white granulated sugar 38%, lactose 6.59%, lecithin 0.4%, vanillic aldehyde 0.01%.
Prepare modified cocoa butter in the steps below, by weight:
Modified cocoa butter preparation method: 39g cocoa butter and 3g linseed oil are joined in closed container, add 2.52g immobilized lipase Lipozyme TL IM (purchased from letter Bioisystech Co., Ltd of Guangzhou Novi) again, then stir, stir speed (S.S.) is 200r/min, reaction temperature 58 DEG C, reaction time 110min.Leach immobilized lipase after reaction terminates, after depickling, obtain modified cocoa butter, fusing point is 36.3 DEG C.Functional chocolate is obtained according to following steps.
(1) pretreatment of raw material: after granulated sugar dry pulverization process, crosses 80 mesh sieves, is 60 DEG C of heating water bath fusing modified cocoa butter by temperature, for subsequent use;
(2) mix: under rotating speed is 50r/min condition, fully mix cocoa power, granulated sugar powder and lactose, then by the formula of fusing 80% modified cocoa butter add in the material of mixing; Mixing temperature is 50 DEG C, and keeps 6min under this temperature conditions;
(3) refining is refined: mixed raw material is carried out fine grinding 18h, makes the grain diameter after fine grinding be no more than 23 μm; Under the condition of water-bath 60 DEG C, with the rotating speed refining 8h of 120r/min, wherein before refining terminates, 15min adds lecithin and remaining cocoa butter; Obtain chocolate catsup; In described fine grinding refining process, envionmental humidity is less than 50%.
(4) temperature adjustment: the cold wall tank that the chocolate catsup after refining puts into 40 DEG C is incubated, then enters tempering phase, temperature adjustment divides two stages: the first stage: be cooled to 32 DEG C from 40 DEG C; Second stage: rise again to 35 DEG C of insulations from 32 DEG C;
(5) shaping: the sauce after temperature adjustment to be carried out moulding, shake mould, the frequency of the mould that shakes is 800 ~ 1200 times/min; Then precooling 15min at sauce being placed on 12 DEG C, moves into 4 DEG C of cooling 1d in refrigerator, the demoulding by the chocolate catsup after precooling.Finally, by the chocolate after the demoulding at 5 DEG C ~ 8 DEG C, relative humidity is packed under being less than the condition of 60%.
The experiment of 60 DEG C of accelerated oxidations is adopted to chocolate, according to GB GB/T 5538-2005 the mensuration of peroxide value is carried out to chocolate and with it for reference index, obtain equation of linear regression ln (POV)=0.446t+0.594, R2=0.980.From the conspicuousness of regression equation, the linear correlation degree of equation is remarkable, specify according in GB 9678.2-2003 and GB2716-2005, the highest peroxide value that in chocolate raw material, grease allows is 19.70meq/kg (0.25g/100g), substituted in regression equation, the shelf life of this chocolate must be about 26.75 days (16 days that within one day, are equivalent to 20 DEG C of 60 DEG C), then it is 428 days at the shelf life of 20 DEG C, about 61 weeks, there is good storage performance.
As can be seen from Figure 1, when temperature is at 5 DEG C ~ 37 DEG C, though the solid fats content of modified cocoa butter is a little less than the solid fats content of cocoa butter, the temperature variant trend of its solid fats content is consistent with cocoa butter.When temperature is 37 DEG C, the solid fats content of cocoa butter and modified cocoa butter is all close to 0.
Embodiment 2
Raw material is taken by following following formula (weight):
Modified cocoa butter 38%, cocoa power 17%, white granulated sugar 38%, lactose 6.59%, lecithin 0.4%, vanillic aldehyde 0.01%.
Modified cocoa butter is prepared by following following steps, by weight:
Modified cocoa butter preparation method: 39g cocoa butter and 3g linseed oil are joined in closed container, add 3.36g immobilized lipase Lipozyme TL IM (purchased from letter Bioisystech Co., Ltd of Guangzhou Novi) again, then stir, stir speed (S.S.) is 200r/min, reaction temperature 60 DEG C, reaction time 100min.Leach immobilized lipase after reaction terminates, after depickling, obtain modified cocoa butter, fusing point is 36.4 DEG C.Functional chocolate is obtained according to embodiment 1.
Embodiment 3
Raw material is taken by following following formula (weight):
Modified cocoa butter 38%, cocoa power 17%, white granulated sugar 38%, lactose 6.59%, lecithin 0.4%, vanillic aldehyde 0.01%.
Modified cocoa butter is prepared by following following steps, by weight:
Modified cocoa butter preparation method: 39g cocoa butter and 3g linseed oil are joined in closed container, add 1.68g immobilized lipase Lipozyme TL IM (purchased from letter Bioisystech Co., Ltd of Guangzhou Novi) again, then stir, stir speed (S.S.) is 200r/min, reaction temperature 55 DEG C, reaction time 120min.Leach immobilized lipase after reaction terminates, after depickling, obtain modified cocoa butter, fusing point is 36.3 DEG C.Functional chocolate is obtained according to embodiment 1 step.
Embodiment 4
Raw material is taken by following following formula (weight):
Modified cocoa butter 38%, cocoa power 17%, white granulated sugar 38%, lactose 6.59%, lecithin 0.4%, vanillic aldehyde 0.01%.
Modified cocoa butter is prepared by following following steps, by weight:
Modified cocoa butter preparation method: 40g cocoa butter and 1g linseed oil are joined in closed container, add 3.28g immobilized lipase Lipozyme TL IM (purchased from letter Bioisystech Co., Ltd of Guangzhou Novi) again, then stir, stir speed (S.S.) is 200r/min, reaction temperature 55 DEG C, reaction time 120min.Leach immobilized lipase after reaction terminates, after depickling, obtain modified cocoa butter, fusing point is 36.7 DEG C.Functional chocolate is obtained according to embodiment 1 step.
Embodiment 5
Raw material is taken by following following formula (weight):
Modified cocoa butter 38%, cocoa power 17%, white granulated sugar 38%, lactose 6.59%, lecithin 0.4%, vanillic aldehyde 0.01%.
Prepare modified cocoa butter in the steps below, by weight:
Prepare modified cocoa butter in the steps below, by weight: modified cocoa butter preparation method: 39g cocoa butter and 2g linseed oil are joined in closed container, add 1.64g immobilized lipase Lipozyme TL IM (purchased from letter Bioisystech Co., Ltd of Guangzhou Novi) again, then stir, stir speed (S.S.) is 200r/min, reaction temperature 60 DEG C, reaction time 100min.Leach immobilized lipase after reaction terminates, after depickling, obtain modified cocoa butter, fusing point is 36.6 DEG C.Functional chocolate is obtained according to embodiment 1 step.
Embodiment 6
Raw material is taken by following following formula (weight):
Modified cocoa butter 38%, cocoa power 17%, white granulated sugar 38%, lactose 6.59%, lecithin 0.4%, vanillic aldehyde 0.01%.
Prepare modified cocoa butter in the steps below, by weight: modified cocoa butter preparation method:
Modified cocoa butter preparation method: 39g cocoa butter and 2g linseed oil are joined in closed container, add 1.64g immobilized lipase Lipozyme TL IM (purchased from letter Bioisystech Co., Ltd of Guangzhou Novi) again, then stir, stir speed (S.S.) is 200r/min, reaction temperature 60 DEG C, reaction time 100min.Leach immobilized lipase after reaction terminates, after depickling, obtain modified cocoa butter, fusing point is 36.5 DEG C.Functional chocolate is obtained according to embodiment 1 step.
Embodiment 7
Raw material is taken by following following formula (weight):
Modified cocoa butter 38%, cocoa power 17%, white granulated sugar 38%, lactose 6.59%, lecithin 0.4%, vanillic aldehyde 0.01%.
Prepare modified cocoa butter in the steps below, by weight:
Modified cocoa butter preparation method: 39g cocoa butter and 3g linseed oil are joined in closed container, add 2.52g immobilized lipase Lipozyme RM IM (purchased from letter Bioisystech Co., Ltd of Guangzhou Novi) again, then stir, stir speed (S.S.) is 200r/min, reaction temperature 58 DEG C, reaction time 110min.Leach lipase after reaction terminates, after depickling, obtain modified cocoa butter, fusing point is 36.2 DEG C.Functional chocolate is obtained according to following steps.
The aliphatic acid composition of cocoa butter before and after table 1 embodiment 1 ester exchange
Beta crystal intensity in cocoa butter before and after table 2 embodiment 1 ester exchange
Table 3 sense organ evaluating meter
Table 4 embodiment 1-6 results of sensory evaluation
Claims (10)
1. a preparation method for modified cocoa butter, is characterized in that, comprises the steps:
Under 55 DEG C ~ 65 DEG C conditions, by mass ratio (13 ~ 40): the cocoa butter of 1 and linseed oil join in closed container, add the lipase of total substrate 4% ~ 8% mass percent, under oil bath condition, ester exchange reaction is carried out in stirring, reaction terminate after, after filtration with depickling after, finally obtain modified cocoa butter.
2. want the preparation method described in 1 according to right, it is characterized in that, described stir speed (S.S.) is 100 ~ 200r/min, and the reaction time is 100 ~ 120min, and reaction temperature is 55 DEG C ~ 65 DEG C.
3. preparation method according to claim 1 and 2, is characterized in that, described lipase is immobilized lipase Lipozyme TL IM or immobilized lipase Lipozyme RM IM; Described linseed oil is the organic linseed oil of first cold press.
4. the modified cocoa butter that described in claim 1 or 2 or 3 prepared by method.
5., containing the functional chocolate of leukotrienes, it is characterized in that, by weight percentage, this functional chocolate comprises following component: modified cocoa butter 38 ~ 48% according to claim 4, cocoa power 15 ~ 17%, white granulated sugar 30 ~ 38%, and lactose, lecithin and vanillic aldehyde.
6. functional chocolate according to claim 5, it is characterized in that, by weight percentage, this chocolate is made up of following component: modified cocoa butter 38 ~ 48% according to claim 4, cocoa power 15 ~ 17%, white granulated sugar 30 ~ 38%, lactose 6.59%, lecithin 0.4% and vanillic aldehyde 0.01%.
7. the preparation method of functional chocolate described in claim 5 or 6, is characterized in that, comprise the steps:
(1) pretreatment of raw material: after granulated sugar dry pulverization process is 40 ~ 60 DEG C of heating water bath fusing modified cocoa butter by temperature, for subsequent use;
(2) mix: under rotating speed is 40r/min ~ 60r/min condition, fully mix cocoa power, granulated sugar powder and lactose, then modified cocoa butter all or part of in the formula of fusing is added in the material of mixing; Mixing temperature is 40 DEG C ~ 50 DEG C, and keeps 5 ~ 10min under this temperature conditions;
(3) refining is refined: mixed raw material is carried out fine grinding 15 ~ 20h; Under the condition of water-bath 50 DEG C ~ 60 DEG C, with the rotating speed refining 6 ~ 10h of 110r/min ~ 150r/min, wherein in refining process, add lecithin; If also have remaining cocoa butter in composition of raw materials, then add in fine grinding and/or refining process; Obtain chocolate catsup;
(4) temperature adjustment: the cold wall tank that the chocolate catsup after refining puts into 39 ~ 40 DEG C is incubated, then enters tempering phase, temperature adjustment divides two stages: the first stage: be cooled to 31 ~ 32 DEG C from 39 ~ 40 DEG C; Second stage: rise again to 35 ~ 36 DEG C of insulations from 31 ~ 32 DEG C;
(5) shaping: the sauce after temperature adjustment to be carried out moulding, shake mould; Then precooling 15min at sauce being placed on 10 DEG C ~ 15 DEG C, moves into 0 ~ 5 DEG C of cooling 1d in refrigerator, the demoulding by the chocolate catsup after precooling.
8. method according to claim 6, is characterized in that, in step (2), described partially modified cocoa butter is 80% ~ 90% of modified cocoa butter gross mass; During step (3) fine grinding, chocolate catsup viscosity is excessive or add a small amount of remaining modified cocoa butter when becoming dry; Before refining terminates, 15min adds lecithin and remaining modified cocoa butter at the latest.
9. the method according to claim 7 or 8, is characterized in that, in described fine grinding refining process, envionmental humidity is less than 50%, and temperature constant is at 50 DEG C ~ 60 DEG C, and the average fineness of chocolate catsup controls at about 23 μm.
10. the method according to claim 7 or 8, is characterized in that, in described step (5), the frequency of the mould that shakes is 800 ~ 1200 times/min; Also comprise packaging after the demoulding, packaging be chocolate after the demoulding at 5 DEG C ~ 8 DEG C, relative humidity is carried out under being less than the condition of 60%.
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| CN106509292A (en) * | 2016-10-11 | 2017-03-22 | 泗县甘滋罗食品有限公司 | Spleen-invigorating black chocolate and preparation method thereof |
| CN106359782A (en) * | 2016-10-11 | 2017-02-01 | 泗县甘滋罗食品有限公司 | Dark chocolate with red wine taste and preparing method thereof |
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| CN114788545B (en) * | 2022-03-09 | 2023-09-01 | 华南理工大学 | Diglyceride-rich chocolate and preparation method thereof |
| CN114916588A (en) * | 2022-06-10 | 2022-08-19 | 包音都古荣金花 | Preparation of novel grease by using enzyme method ester exchange technology |
| CN114916588B (en) * | 2022-06-10 | 2023-12-19 | 包音都古荣金花 | Preparation of novel grease by using enzymatic transesterification technology |
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