CN105230904A - Chocolate fermented light cream and preparation method thereof - Google Patents
Chocolate fermented light cream and preparation method thereof Download PDFInfo
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- CN105230904A CN105230904A CN201510718794.XA CN201510718794A CN105230904A CN 105230904 A CN105230904 A CN 105230904A CN 201510718794 A CN201510718794 A CN 201510718794A CN 105230904 A CN105230904 A CN 105230904A
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Abstract
The invention discloses chocolate fermented light cream and a preparation method thereof. Raw materials for the chocolate fermented light cream also comprise 5-12% of chocolate based on conventional raw materials of fermented light cream, wherein the percentage refers to the mass percentage of the chocolate in the raw materials. The preparation technology comprises the following steps: (1) mixing molten chocolate paste, the light cream with a fat content of 20-50%, and other raw materials so as to obtain a mixture, homogenizing the mixture, disinfecting the homogenized mixture, and cooling the disinfected mixture, wherein the percentage is the mass percentage of fat in the light cream, and homogenizing conditions are that the pressure is 5-15 MPa, and the temperature is 45-65 DEG C; and (2) filling the cooled mixture, and inoculating a fermenting agent for fermentation so as to obtain the chocolate fermented light cream. The chocolate fermented light cream disclosed by the invention concurrently has the flavor of the chocolate and the natural flavor of the fermented light cream, does not have any additives, is fine and smooth in mouth feel, can be directly eaten, and can be used as spreading materials.
Description
Technical field
The present invention relates to rare cream of a kind of chocolate fermentation and preparation method thereof.
Background technology
Rare cream is the O/W type emulsion that obtains through ungrease treatment of breast, mostly after pasteurize or UHT sterilization treatment as sale of finished goods, use as raw material.The rare whipping prods of fermentation on present domestic market is fewer, and rare cream can present various local flavor and mouthfeel, without the need to adding essence after fermentation; Chocolate have its special local flavor and mouthfeel containing a certain amount of cocoa butter, also do not occur at present successfully by the product of the two combination.
Summary of the invention
Technical problem to be solved by this invention rare cream kind that is to ferment now is less, also can to ferment rare cream as the chocolate of smear raw material because herein is provided a kind of both can directly having eaten.
Inventor is in the process of the rare cream of the chocolate fermentation of preparation; find that chocolate cannot directly mix with rare cream; the problem forming coagulated particles or layering is had when the chocolate mass after thawing and the mixing of rare cream; stable emulsification system cannot be formed, greatly affect the tissue morphology of product and the taste smell of product and mouthfeel.
The present invention is solved the problems of the technologies described above by following technical proposals.
The invention provides the preparation method of the rare cream of a kind of chocolate fermentation, described chocolate rare cream that ferments also comprises 5% ~ 12% chocolate on the convenient source basis of the rare cream of fermentation, and percentage refers to chocolate mass percent in the feed; Its preparation technology comprise the steps: (1) by the chocolate mass of thawing and fat content be rare cream of 20% ~ 50% and surplus stock carries out mixing, homogeneous, sterilization and cooling, percentage refers to the mass percent of fat in rare cream; Described processing condition is: pressure is 5Mpa ~ 15Mpa, and temperature is 45 DEG C ~ 65 DEG C; (2) filling and inoculating starter ferments, and obtains the rare cream of chocolate fermentation.
In the present invention, the convenient source of the rare cream of described fermentation is conventional said, in general obtains by fermentation for rare cream, adds or do not add sweetener.The ferment raw material of rare cream of described chocolate preferably comprises: 0% ~ 10% sweetener, 5% ~ 12% chocolate, and all the other are rare cream, and percentage is mass percent.
In the present invention, described rare cream is rare cream that this area routine uses, generally refer to breast to be raw material, isolated fatty part, add or do not add other raw materials, food additives and nutrition fortifier, the product of the fat content 10 ~ 80% through being processed into carries out with reference to GB19646-2010 national food safety standard; In the present invention, the fat mass content of the rare cream selected is 20% ~ 50%.Preferably, the fat content of described rare cream is 25 ~ 40%.
In the present invention, described chocolate is the chocolate commercially can bought that this area routine uses, and preferred dark chocolate bar and/or milk chocolate, manufacturer can be Hershey Company.Described chocolate mass is generally by chocolate through the heating of hot water water proof, with for subsequent use after thawing.
In the present invention, described sweetener is the sweetener that this area routine uses, one or more in the sweet and glycitols sweetener of preferred white granulated sugar, fructose, HFCS, glucose, Sucralose, acesulfame potassium, Aspartame, knob, further preferred white granulated sugar (refining or top grade).The polyalcohol that described glycitols sweetener is the aldehyde of carbohydrate, ketone carbonyl generates after being reduced to hydroxyl, chemical structure of general formula is H (CHOH)
n+1h.The described preferred xylitol of glycitols sweetener and/or maltitol.The addition of described sweetener preferably 5% ~ 10%, further preferably 6% ~ 8%.
In step (1), described is mixed into this area routine operation, generally stirs.
In step (1), preferably, described homogenization pressure is 5Mpa ~ 15Mpa, and homogenizing temperature is 50 DEG C ~ 60 DEG C.
In step (1), described sterilization is the sterilization mode that this area routine uses.Such as pasteurize, concrete sterilization temperature is preferably 70 ~ 90 DEG C, 5 ~ 10min.
In step (1), described is cooled to this area routine operation, and preferably, chilling temperature is 30 ~ 37 DEG C, is more preferably 32 ~ 35 DEG C.
Preferably, in step (1), first by rare cream and sweetener mixing, homogeneous, then mix with the chocolate mass melted immediately, then carry out sterilization.Wherein, the condition of described mixing, homogeneous or sterilization is all described above.
In step (2), described leavening be conventional commercial can be used for fermenting the leavening product of rare cream.One or more in the bacterial classification in supervision (2010) No. 65 " can be used for the bacterial classification list of food " are done in the optional self-defence of bacterial classification contained in described leavening, can be traditionally for the bacterial classification of food production processing, preferably include lactobacillus delbruockii subspecies bulgaricus (Lactobacillusdelbrueckiisubsp.bulgaricus), streptococcus thermophilus (Streptococcusthermophilus), Lactococcus lactis subsp. lactis (Lactococcuslactissubsp.Lactis), lactococcus lactis subsp (Lactococcuslactissubsp.Cremoris), Lactococcus lactis biacetyl subspecies (LactococcusLactissubsp.Diacetylactis), one or more in leukonid (Leuconostoc).Wherein, those skilled in the art all know, and Classification system Lactococcuslactissubsp.Lactisbiovardiacetylactis and LactococcusLactissubsp.Diacetylactis all refers to same bacterial classification, are Lactococcus lactis biacetyl subspecies.Described leavening is preferably the bacterial classification FD-DVSXPL-1 of Ke Hansen
(this bacterial classification is composite bacterial classification, be made up of Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Lactococcus lactis biacetyl subspecies, streptococcus thermophilus, leukonid), or the bacterial classification FD-DVSCHN-19 of Ke Hansen (this bacterial classification is also composite bacterial classification, is made up of lactococcus lactis subsp, Lactococcus lactis subsp. lactis, Lactococcus lactis biacetyl subspecies, leukonid).Leavening FD-DVSXPL-1 of the present invention
or FD-DVSCHN-19 derives from Ke Hansen (Beijing) trade Co., Ltd.
The consumption of described leavening is this area conventional amount used, and being preferably leavening in the raw material described in every 1000L is 100U ~ 200U.
In step (2), described leavening inoculation condition is the inoculation condition of this area routine, and preferred inoculation temperature is 30 ~ 37 DEG C, more preferably 32 ~ 35 DEG C.
In step (2), described fermentation termination is the conventional terminal of this area fermentation, and the fermentation termination preferable ph in the present invention is 4.4 ~ 4.7.
Preferably, can also refrigerate after step (2), the temperature of described refrigeration is generally 4 ~ 10 DEG C.Described refrigeration is this area routine operation.
The present invention also provides the chocolate that obtains of preparation method of the rare cream of above-mentioned chocolate fermentation to ferment rare cream.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
1. the rare cream of chocolate fermentation of the present invention, its structural state is even, smooth, sour-sweet to be applicable to; Existing chocolate flavouring, also have the natural flavour mountaineous, additive-free of the rare cream of fermentation, delicate mouthfeel is smooth;
2. the fat content of rare cream can regulate as required in the content range that the present invention limits, and fat content is higher, and local flavor is stronger, and quality is thicker;
3. the bacterial classification FD-DVSXPL-1 of wherein selected in optimal technical scheme Ke Hansen
or FD-DVSCHN-19 produces certain carbon dioxide, certain excitement can be had to taste bud, and novelty makes consumer with deep impression.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
In following embodiment, raw materials used source is:
FD-DVSXPL-1
ke Hansen (Beijing) trade Co., Ltd.
FD-DVSCHN-19: Ke Hansen (Beijing) trade Co., Ltd.
Chocolate: Hershey Company.
Embodiment 1
1, the rare cream of standardization is to fat 20%.
2, raw material is carried out mix, homogeneous, to cool after sterilization; Raw material comprises rare cream 87%, 8% white granulated sugar, dark chocolate bar slurry is 5%.First by rare cream and sweetener mixing, homogeneous, homogenization pressure is 15Mpa, and homogenizing temperature is 65 DEG C.Then mix with the chocolate mass melted immediately, carry out sterilization, sterilization conditions is 70 DEG C, and 10min is cooled to 30 DEG C after sterilization.
3, filling and inoculating starter, FD-DVSXPL-1
bacterial classification consumption is 200U/1000L.Ferment in 30 DEG C, ferment to pH value to 4.3, obtain the rare cream of chocolate fermentation.
4,4 ~ 10 DEG C of refrigerations.
Embodiment 2
1, the rare cream of standardization is to fat 40%.
2, raw material is carried out mix, homogeneous, to cool after sterilization; Raw material comprises rare cream 88%, milk chocolate slurry is 12%.First by rare cream and sweetener mixing, homogeneous, homogenization pressure is 5Mpa, and homogenizing temperature is 45 DEG C.Then mix with the chocolate mass melted immediately, carry out sterilization, sterilization conditions is 75 DEG C, and 10min is cooled to 37 DEG C after sterilization.
3, filling and inoculating starter, FD-DVSXPL-1
bacterial classification consumption is 200U/1000L.Ferment in 37 DEG C, ferment to pH value to 4.4, obtain the rare cream of chocolate fermentation.
4,4 ~ 10 DEG C of refrigerations.
Embodiment 3
1, the rare cream of standardization is to fat 25%.
2, raw material is carried out mix, homogeneous, to cool after sterilization; Raw material comprises rare cream 87%, white granulated sugar 5%, dark chocolate bar is starched is 8%.First by rare cream and sweetener mixing, homogeneous, homogenization pressure is 10Mpa, and homogenizing temperature is 60 DEG C.Then mix with the chocolate mass melted immediately, carry out sterilization, sterilization conditions is 85 DEG C, and 5min is cooled to 32 DEG C after sterilization.
3, filling and inoculating starter, FD-DVSCHN-19, bacterial classification consumption is 100U/1000L; Ferment in 32 DEG C, ferment to pH value to 4.5, obtain the rare cream of chocolate fermentation.
4,4 ~ 10 DEG C of refrigerations.
Embodiment 4
1, the rare cream of standardization is to fat 30%.
2, raw material is carried out mix, homogeneous, to cool after sterilization; Raw material comprises rare cream 88%, and white granulated sugar is 6%, milk chocolate slurry is 6%.First by the mixing of the milk chocolate of rare cream, sweetener and thawing slurry, then carry out homogeneous, homogenization pressure is 10Mpa, and homogenizing temperature is 50 DEG C, then carries out sterilization, and sterilization conditions is 85 DEG C, and 5min is cooled to 35 DEG C after sterilization.
3, filling and inoculating starter, FD-DVSXPL-1
bacterial classification consumption is 100U/1000L.Ferment in 35 DEG C, ferment to pH value to 4.5, obtain the rare cream of chocolate fermentation.
4,4 ~ 10 DEG C of refrigerations.
Embodiment 5
1, the rare cream of standardization is to fat 50%.
2, raw material is carried out mix, homogeneous, to cool after sterilization; Raw material comprises rare cream 85%, and white granulated sugar is 10%, dark chocolate bar slurry is 5%.First by the mixing of the dark chocolate bar of rare cream, sweetener and thawing slurry, then carry out homogeneous, homogenization pressure is 5Mpa, and homogenizing temperature is 55 DEG C, then carries out sterilization, and sterilization conditions is 90 DEG C, and 5min is cooled to 32 DEG C after sterilization.
3, filling and inoculating starter, FD-DVSXPL-1
bacterial classification consumption is 100U/1000L.Ferment in 32 DEG C, ferment to pH value to 4.7, obtain the rare cream of chocolate fermentation.
4,4 ~ 10 DEG C of refrigerations.
Comparative example 1
The rare cream of standardization is to fat 10%, and all the other steps are the same with embodiment 1.
Comparative example 2
The rare cream of standardization is fat content 40%, does not add chocolate mass, and rare cream addition is 100%, and all the other steps are the same with embodiment 2.
Comparative example 3
Chocolate content 4%, all the other steps are the same with embodiment 1.
Comparative example 4
Chocolate content 14%, all the other steps are the same with embodiment 1.
Comparative example 5
The rare cream of standardization is to fat 55%, and all the other steps are the same with embodiment 1.
Effect example 1
Sense organ taste is carried out to the rare cream of fermentation of embodiment and comparative example gained.Sample is adopted the mode of blank marking, 10 experts having dairy products to judge experience are invited to carry out evaluation score (25 points every) to the structural state of product, sour-sweet degree, flavour and smell, these 4 indexs of product novelty degree, adopt 100 points of point systems processed, mark is higher, represents the best features of getting over product.Sense organ criticism index sees the following form.
Through judging discovery, when rare cream fat content is lower, the structural state of comparative example can be deteriorated, and there will be stratification state, and the frankincense taste grown in smell reduces.Comparative example 2 does not add sweetener and chocolate, and product, without novelty, has the mouthfeel of acid, grows smell poor.Add less chocolate in comparative example 3 and can form flocculation and layering, Product Status is poor.Add chocolate more in comparative example 4, local flavor is given prominence to, but mouthfeel is too sweet.In comparative example 5, sample tissue state is smooth, but too stiff.
Claims (10)
1. a preparation method for the rare cream of chocolate fermentation, is characterized in that, described chocolate rare cream that ferments also comprises 5% ~ 12% chocolate on the convenient source basis of the rare cream of fermentation, and percentage refers to chocolate mass percent in the feed; Its preparation technology comprise the steps: (1) by the chocolate mass of thawing and fat content be rare cream of 20% ~ 50% and other raw materials carry out mixing, homogeneous, sterilization and cooling, percentage refers to the mass percent of fat in rare cream; Described processing condition is: pressure is 5Mpa ~ 15Mpa, and temperature is 45 DEG C ~ 65 DEG C; (2) filling and inoculating starter ferments, and obtains the rare cream of chocolate fermentation.
2. the preparation method of the rare cream of fermentation as claimed in claim 1 chocolate, is characterized in that, the ferment raw material of rare cream of described chocolate comprises: 0% ~ 10% sweetener, 5% ~ 12% chocolate, and all the other are rare cream, and percentage is mass percent.
3. the preparation method of the rare cream of chocolate fermentation as claimed in claim 2, it is characterized in that, described chocolate is dark chocolate bar and/or milk chocolate, preferred manufacturer Hershey Company;
And/or described sweetener is one or more in the sweet and glycitols sweetener of white granulated sugar, fructose, HFCS, glucose, Sucralose, acesulfame potassium, Aspartame, knob; Wherein, described white granulated sugar is preferably refining or top grade white granulated sugar; The described preferred xylitol of glycitols sweetener and/or maltitol;
And/or the addition of described sweetener is 5% ~ 10%, preferably 6% ~ 8%.
4. the preparation method of the rare cream of chocolate fermentation as claimed in claim 1, it is characterized in that, the fat content of described rare cream is 25 ~ 40%.
5. the preparation method of the rare cream of chocolate fermentation as claimed in claim 1, it is characterized in that, in step (1), described homogenization pressure is 5Mpa ~ 15Mpa, and homogenizing temperature is 50 DEG C ~ 60 DEG C;
And/or in step (1), described sterilization is pasteurize, preferably, described pasteurize condition is, sterilization temperature is 70 ~ 90 DEG C, 5 ~ 10min;
And/or in step (1), described chilling temperature is 30 ~ 37 DEG C, is more preferably 32 ~ 35 DEG C.
6. the preparation method of the rare cream of chocolate fermentation as claimed in claim 1, it is characterized in that, in step (2), bacterial classification in described leavening is lactobacillus delbruockii subspecies bulgaricus (Lactobacillusdelbrueckiisubsp.bulgaricus), streptococcus thermophilus (Streptococcusthermophilus), Lactococcus lactis subsp. lactis (Lactococcuslactissubsp.Lactis), lactococcus lactis subsp (Lactococcuslactissubsp.Cremoris), Lactococcus lactis biacetyl subspecies (LactococcusLactissubsp.Diacetylactis), one or more in leukonid (Leuconostoc),
And/or, in step (2), the consumption of described leavening for leavening in the raw material described in every 1000L be 100U ~ 200U;
And/or in step (2), described leavening inoculation temperature is 30 ~ 37 DEG C, more preferably 32 ~ 35 DEG C;
And/or in step (2), described fermentation termination is pH value is 4.4 ~ 4.7.
7. the preparation method of the rare cream of chocolate fermentation as claimed in claim 1, it is characterized in that, described leavening is the bacterial classification FD-DVSXPL-1 of Ke Hansen
or FD-DVSCHN-19.
8. the chocolate as described in any one of claim 1 ~ 7 ferments the preparation method of rare cream, it is characterized in that, in step (1), first by rare cream and sweetener mixing, homogeneous, then mixes with the chocolate mass melted immediately, then carries out sterilization;
Wherein, the condition of described mixing, homogeneous or sterilization as claimed in claim 4.
9. the preparation method of the rare cream of chocolate fermentation as claimed in claim 1, it is characterized in that, refrigerate after step (2), the temperature of described refrigeration is 4 ~ 10 DEG C.
10. the ferment chocolate obtained by preparation method of rare cream of the chocolate as described in any one of claim 1 ~ 9 ferments rare cream.
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Cited By (5)
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| CN105994683A (en) * | 2016-05-31 | 2016-10-12 | 安徽巧美滋食品有限公司 | Patterned chocolate cream |
| CN107494748A (en) * | 2017-08-31 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of strawberry flavor dilute cream and preparation method thereof |
| CN109007049A (en) * | 2018-09-14 | 2018-12-18 | 浙江李子园食品股份有限公司 | A kind of collaboration probiotics fermention and the sour cream and preparation method thereof rich in active bacteria |
| CN111011528A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Processing and manufacturing method of normal-temperature fermented cream |
| CN111011529A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Instant lipid-lowering active lactobacillus fermented cream and processing and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105994683A (en) * | 2016-05-31 | 2016-10-12 | 安徽巧美滋食品有限公司 | Patterned chocolate cream |
| CN107494748A (en) * | 2017-08-31 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of strawberry flavor dilute cream and preparation method thereof |
| CN109007049A (en) * | 2018-09-14 | 2018-12-18 | 浙江李子园食品股份有限公司 | A kind of collaboration probiotics fermention and the sour cream and preparation method thereof rich in active bacteria |
| CN111011528A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Processing and manufacturing method of normal-temperature fermented cream |
| CN111011529A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Instant lipid-lowering active lactobacillus fermented cream and processing and manufacturing method thereof |
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