CN104938737A - Modified cocoa butter, functional chocolate and preparation method thereof - Google Patents
Modified cocoa butter, functional chocolate and preparation method thereof Download PDFInfo
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- CN104938737A CN104938737A CN201510292869.2A CN201510292869A CN104938737A CN 104938737 A CN104938737 A CN 104938737A CN 201510292869 A CN201510292869 A CN 201510292869A CN 104938737 A CN104938737 A CN 104938737A
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Abstract
The invention discloses a modified cocoa butter, functional chocolate and a preparation method thereof. The method includes: employing cocoa butter and fish oil to conduct enzymatic catalysis and transesterification to obtain ester exchanged modified cocoa butter; and then using modified cocoa butter to prepare functional chocolate. The chocolate comprises the following components: 38-48% of modified cocoa butter, 15-17% of cocoa powder, 30-38% of white granulated sugar, and a small amount of lactose, lecithin and vanillin. The modified cocoa butter involved in the invention contains polyunsaturated fatty acids DHA and EPA, and the prepared functional chocolate has smooth surface, delicate taste, no obvious fishy smell, moderate cocoa flavor, and also has good storage performance.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of containing functional chocolate of DHA and EPA and preparation method thereof.
Background technology
Chocolate is a kind of dark in popular high heat pan work.Along with the enhancing of people's health care consciousness, the demand of the trophism of chocolate, health and the aspect such as functional is also increased day by day.Domestic existing most chocolate product heat is high, health is poor, is too much ediblely unfavorable for healthy, therefore, produces functional chocolate product with health role and has wide market prospects.
DHA (DHA) and eicosapentaenoic acid (EPA) all belong to ω-3 type polyunsaturated fatty acid, participate in many important physiological reactions, there is the content reducing cholesterol and sweet three esters, promote saturated fat acid metabolic in body, thus play reduction blood viscosity, promote blood circulation, improve oxygen supply and the effects such as dispelling fatigue organized.In recent years, due to take in DHA and EPA can Improving memory and study, support brain development, be therefore subject to people and more and more pay close attention to.The synthesis of DHA and EPA in human body is very limited, and fish oil is one of mankind's main source taking in DHA and EPA.Because fish oil is easily oxidized, and there is heavier fishlike smell, therefore seldom edible in people's daily life.By cocoa butter and the fish oil being rich in DHA and EPA are carried out ester exchange reaction, modification is carried out to cocoa butter, obtain the modified cocoa butter close with its fusing point, it is made to contain omega-3 polyunsaturated fatty acids DHA and EPA, and be that raw material is prepared chocolate and can be strengthened its trophism with modified cocoa butter, give chocolate better quality.
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 the functional chocolate of DHA and EPA, it not only can increase chocolaty kind, and improves chocolate 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 it to prepare the method for 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 (9 ~ 30): the cocoa butter of 1 and fish oil join in closed container, add the lipase of total substrate 6% ~ 10% 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 140 ~ 160min, and reaction temperature is 55 DEG C ~ 65 DEG C.
Described lipase is immobilized lipase Lipozyme TL IM or immobilized lipase Lipozyme RM IM (all purchased from letter Bioisystech Co., Ltd of Guangzhou Novi); Described fish oil is sweet three ester type fish oil (purchased from Zhoushan Of Zhejiang Province Xin Nuojia bioengineering Co., Ltds).
By weight percentage, this chocolate comprises following component to a kind of functional chocolate: above-mentioned modified cocoa butter 38 ~ 48%, cocoa power 15 ~ 17%, white granulated sugar 30 ~ 38%, and a small amount of lactose, lecithin and vanillic aldehyde.
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%.
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 DHA and EPA 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 diffracting spectrum 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: 27g cocoa butter and 3g fish oil are joined in closed container, add 2.4g 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 150min.Leach immobilized lipase after reaction terminates, after depickling, obtain modified cocoa butter, fusing point is 36.5 DEG C.
Obtain functional chocolate in accordance with the 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)=0.518t+0.506, R
2=0.986.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 23.9 days (16 days that within one day, are equivalent to 20 DEG C of 60 DEG C), then it is 382 days at the shelf life of 20 DEG C, about 55 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: 27g cocoa butter and 3g fish oil are joined in closed container, add 3.0g immobilized lipase Lipozyme TL IM (purchased from letter Bioisystech Co., Ltd of Guangzhou Novi) again, then stir, stir speed (S.S.) is 100r/min, reaction temperature 65 DEG C, reaction time 140min.Leach immobilized lipase after reaction terminates, obtain modified cocoa butter, fusing point is 36.4 DEG C.Functional chocolate is obtained according to embodiment 1 step.
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: 27g cocoa butter and 3g fish oil are joined in closed container, add 1.8g immobilized lipase Lipozyme TL IM (purchased from letter Bioisystech Co., Ltd of Guangzhou Novi) again, then stir, stir speed (S.S.) is 150r/min, reaction temperature 55 DEG C, reaction time 160min.Leach immobilized lipase after reaction terminates, obtain modified cocoa butter, fusing point is 36.5 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: 30g cocoa butter and 1g fish oil are joined in closed container, add 3.1g 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 160min.Leach immobilized lipase after reaction terminates, 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:
Modified cocoa butter preparation method: 30g cocoa butter and 1g fish oil are joined in closed container, add 1.86g 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 65 DEG C, reaction time 140min.Leach immobilized lipase after reaction terminates, obtain modified cocoa butter, fusing point is 36.8 DEG C.Functional chocolate is obtained according to example 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:
29g cocoa butter and 2g fish oil are joined in closed container, add 1.86g 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 65 DEG C, reaction time 140min.Leach immobilized lipase after reaction terminates, obtain modified cocoa butter, fusing point is 36.6 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: 27g cocoa butter and 3g fish oil are joined in closed container, add 2.4g 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 60 DEG C, reaction time 150min.Leach immobilized lipase after reaction terminates, after depickling, obtain modified cocoa butter, fusing point is 36.5 DEG C.
The aliphatic acid composition of cocoa butter before and after table 1 embodiment 1 ester exchange
Note :-expression does not detect.
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 (9 ~ 30): the cocoa butter of 1 and fish oil join in closed container, add the lipase of total substrate 6% ~ 10% 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. preparation method according to claim 1, is characterized in that, described stir speed (S.S.) is 100 ~ 200r/min, and the reaction time is 140 ~ 160min, 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 fish oil is sweet three ester type fish oil.
4. the modified cocoa butter that according to claim 1 or 2 or 3 prepared by method.
5. a functional chocolate, is characterized in that, by weight percentage, this 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 7, 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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Cited By (1)
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| CN107372864A (en) * | 2016-05-17 | 2017-11-24 | 嘉必优生物技术（武汉）股份有限公司 | Composition, preparation method and application containing DHA grease |
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| CN101646354A (en) * | 2007-03-16 | 2010-02-10 | 卡吉尔公司 | Improved chocolate composition |
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| CN107372864A (en) * | 2016-05-17 | 2017-11-24 | 嘉必优生物技术（武汉）股份有限公司 | Composition, preparation method and application containing DHA grease |
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Application publication date: 20150930 |