CN105248797A - Milk chocolate and preparation method thereof - Google Patents
Milk chocolate and preparation method thereof Download PDFInfo
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Abstract
The invention aims to provide milk chocolate which is anti-frosting and is capable of reducing or restraining the frosting phenomenon. The milk chocolate is prepared from the following components by weight part: 30-40 parts of white granulated sugar, 30-40 parts of cocoa butter, 1-5 parts of cocoa liquid block, 5-10 parts of alkalized cocoa powder, 20-30 parts of whole milk powder, 0.1-1 part of PGPR, 0.25-2.5 parts of lecithin, 0.03-0.3 parts of vanillin, 0.01-0.1 parts of span and 0.02-0.15 parts of monoglyceride. The invention also discloses a preparation method for the milk chocolate. The preparation method comprises the following steps: pre-treating raw auxiliary materials; finely grinding; refining; regulating temperature; pouring the mould, thereby acquiring the milk chocolate. The preparation method is simple; the products are stable; the product control and the industrial production are benefited.
Description
Technical field
The invention belongs to Chocolate Production field, more particularly, it relates to a kind of milk chocolate and preparation method thereof.
Background technology
Chocolate is the food of a kind of high-energy, high nutrition, and it contains rich in protein, fat, dietary fiber, carbohydrate, vitamin E etc., in daily life, very popular.The chocolate had good quality, during normal temperature should be solid, in the decorating film having fragility, and there is smooth, bright rufous surface, homogeneous, fine and closely woven section.When people eat, can unexpected deliquescing, fusing, thawing, tasty and refreshing, tongue sense is fine and smooth, lubricious.
Chocolate unavoidably there will be frosting in storage and sales process, and frosting is divided into frosting and fat frost.Frosting is owing to bringing Moisture high UCL in raw material or process, or storage environment humidity is excessive, and chocolate storage life is poorly sealed, chocolate surface is condensed and forms dewdrop, in chocolate, sugar is dissolved, and when after moisture evaporation, sugar is analysed in surface presentation frostwork again.Actually, frosting incidence is lower, less on chocolate mass impact.But fat frost incidence is very high, our indication " frosting phenomenon " all refers to fat frost usually, and it is very large on chocolate mass impact, forms fat frost reason a lot.Poor compatibility between each component in chocolate base-material is the maximum reason that fat frost occurs.
Application publication number is that the Chinese patent of CN102870940A discloses a kind of milk chocolate and preparation method thereof, and it is made up of the raw material of following weight percentage: substitute of cocoa fat 19 ~ 22%, sweetener 0.5 ~ 1.5%, whole-fat milk powder 34 ~ 36%, phosphatidase 0 .5 ~ 0.6% and cocoa butter 41 ~ 45%.Research finds, it is serious that it at room temperature places rear frosting, affects mouthfeel, cause certain influence to business.
Therefore, the chocolate developing a kind of energy minimizing or bloom-inhibiting has larger commercial value.
Summary of the invention
For the deficiency that prior art exists, the object of the invention is to improve a kind of also to bloom, can reduce or a kind of milk chocolate of bloom-inhibiting phenomenon.
For achieving the above object, the invention provides following technical scheme:
A kind of milk chocolate, comprises the component of following weight portion:
White granulated sugar 30 ~ 40 parts;
Cocoa butter 30 ~ 40 parts;
Cocoa liquor 1 ~ 5 part;
Alkalize cocoa 5 ~ 10 parts;
Whole milk powder 20 ~ 30 parts;
PGPR0.1 ~ 1 part;
0.25 ~ 2.5 part, lecithin;
Vanillic aldehyde 0.03 ~ 0.3 part;
Sapn 0.01 ~ 0.1 part;
Monoglyceride 0.02 ~ 0.15 part.
The white granulated sugar of the application, select purified grade (cane sugar content >=99.8wt%) or top grade (cane sugar content >=99.7wt%), and its grain size is particulate (0.28 ~ 0.80mm) or middle grain (0.45 ~ 1.25mm), be conducive to reducing impurity or granular size to the impact of technique.The white granulated sugar of the application, the effect of main stabilization matrix and adjustment local flavor, its moisture content is lower than soft white sugar etc., and its particle is relatively large, in transport and storage process, moisture absorption is less, can reduce the situation that the moisture carried in raw material can prevent the chocolate frosting because moisture is more as far as possible.
The cocoa butter of the application, selects the content of triglycerides to be the kind of 97wt% ~ 99wt%.Except triglycerides, cocoa butter is also containing free fatty, DAG, monoglyceride, phosphatide % and polyhydric phenols etc.; There is very high stearic acid content in its saturated fat contained, the cholesterol in blood can be reduced; Its polyphenol contained has anti-oxidation function, human body can be protected anti-disease, delay senility.The application selects cocoa butter, natural extraction, in the preparation process of chocolate, can improve chocolate density, and the brightness effect after leaching, the demoulding is stained with by enhancing chocolate.
Cocoa liquor, belongs to the semi-products raw material of cocoa bean.In this application, generally select water content < 1%, and fat content is the cocoa liquor of 45wt% ~ 55wt%.In cocoa liquor except the nutritional labeling contained in cocoa butter, also containing protein, theobromine, tannin, cellulose and starch, health-nutrition.
Alkalize cocoa, refers to and add dietary alkali in cocoa bean process, thus reaches the object of adjust ph, and the color of cocoa power is also deepened and fragrance enriching simultaneously.In this application, generally to select fat content to be fat content be 10wt% ~ 20wt%, pH be 6.2 ~ 7.5 alkalize cocoa.In cocoa power except the nutritional labeling contained in cocoa butter, also containing protein, cellulose, polyhydric phenols, ash, starch, theobromine etc., health-nutrition.
In the application, the content of cocoa butter is in the cocoa butter total content in cocoa butter, cocoa liquor and alkalize cocoa.And all raw materials of the application all strictly observe the regulation of GB.
Whole milk powder produces with pure breast, the basic original nutritional labeling keeping Ruzhong.In this application, generally select that protein content is 24wt% ~ 30wt%, fat content is 26wt% ~ 30wt% and carbohydrate content is the whole milk powder of 37wt% ~ 40wt%.Whole milk powder and cocoa butter coordinate, can in and the picric acid taste of cocoa, finer and smoother lubricious on the local flavor basis of milk.Simultaneously whole milk powder and cocoa butter, cocoa liquor, alkalize cocoa with the use of, nutrition is more comprehensively.In addition, whole milk powder is lower than the lactose content of skimmed milk power, and moisture absorption ability is little.
Vanillic aldehyde, has another name called vanillic aldehyde, mainly plays flavouring agent in this application.
Lecithin, refers to soybean lecithin mixture in the application, and it contains lecithin, cephalin, cuorin, phosphatidic acid, phosphatidyl glycerol, plasmalogen, lysophosphatide etc., and it has and delays senility, prevents the effects such as cardiovascular and cerebrovascular disease.Research finds, is placed on separately by lecithin in chocolate base-material, can reduce material viscosity and promote the emulsion dispersion of material in chocolate process.
PGPR, has another name called polyglycerol polyricinoleate, can make emulsifying agent and stabilizing agent.Its lipophilic group is polycondensation castor oil acid, and hydrophilic radical is polyglycereol group, the favorable solubility in grease, belongs to Water-In-Oil (W/O) type emulsifying agent.Research finds, is placed on separately by lecithin in chocolate base-material, can reduce the viscosity of chocolate mass thus improve the effect of its mobility in chocolate process.
Sapn, has another name called SPAN series, and it is sorbitan fatty acid ester, and it belongs to water-in-oil type (W/O) type non-ionic surface active agent, and it has excellent emulsifying capacity and dispersibility.In the application, preferred HLB value is the sorbester p38 of 2.1, and its chemistry sorbitol anhydride three stearate by name, its fusing point is 47 ~ 50 DEG C, saponification number is 176 ~ 188, hydroxyl value is 66 ~ 80.
Monoglyceride, has another name called glycerin monostearate.Monoglyceride is oil soluble emulsifying agent, and it exists hydrophilic hydroxyl and the alkyl of oleophylic simultaneously, but lipophile exceedes hydrophily.Research finds, is placed on separately by monoglyceride in chocolate base-material, can improves emulsifying power in chocolate process, increases emulsion intercalation method.
In this application, due to cocoa butter, cocoa liquor, fat containing a great deal of in alkalize cocoa and whole milk powder, and water content is extremely low in this production process, it requires that emulsifying agent has higher dispersibility, therefore the application adopts composite emulsifying agent, lecithin can reduce yield value and the viscosity of slurry, and PGPR can reduce the yield value of slurry (in the system that viscosity is large, it falls glutinous better effects if), and the lipophile of monoglyceride is also conducive to more by force dispersion, sapn is water-in-oil type non-ionic surface active agent, combination strengthens, the fat making the application all can be uniformly dispersed stirring is emulsified, meanwhile, owing to containing polar group in white granulated sugar, cellulose etc. that the application introduces, use the emulsifying agent that the application is composite, it also has certain hydrophily, is conducive to mix fully with the material of polar group and the fat of the application, use the emulsifying agent that the application is composite, supplementary material can be made to melt completely thoroughly and avoid the situations such as the gelatinization in heating process, can eliminate the crystal formation memory effect of cocoa butter, be conducive to the stable homogeneous ensureing product, the environment of stable homogeneous is created in the crystallization for cocoa butter.
Although by lecithin, PGPR, sapn and monoglyceride separately with chocolate base-material in use time, find that lecithin can play the effect necessarily delaying frosting, but find that it only has to play a role to the chocolate semi-finished product in preparation process, and cannot to chocolate finished product onset.And in after the composite use of the ratio of the application, repeatedly parallel study finds, it all can play the effect of minimizing or bloom-inhibiting to chocolate semi-finished product and chocolate finished product.
As preferably, comprise the component of following weight portion:
White granulated sugar 33 parts;
Cocoa butter 33 parts;
Cocoa liquor 3 parts;
Alkalize cocoa 8 parts;
Whole milk powder 22 parts;
PGPR0.2 part;
0.5 part, lecithin;
Vanillic aldehyde 0.05 part;
Sapn 0.02 part;
Monoglyceride 0.03 part;
Wherein, in described cocoa butter, comprise the triglycerides of 97wt% ~ 99wt%;
In described cocoa liquor, comprise the fat of 45wt% ~ 55wt%;
The pH of described alkalize cocoa is 6.2 ~ 7.5, and it comprises the fat of 10wt% ~ 20wt%;
In described whole milk powder, comprise the protein of 24wt% ~ 30wt% and the fat of 26wt% ~ 30wt%;
Described sapn is sorbester p38, and its HLB value is 2.1.
As preferably, also comprise benevolence in 10 ~ 20 portions of chocolates, in described chocolate, benevolence is the handled thing of fresh fruit of vegetables and nut, described fresh fruit of vegetables be selected from Roselle, mango, strawberry, fragrant citrus, Cranberry any one, described nut be selected from fibert, walnut, sweet almond, green fruit any one.
Roselle is calyx and the fruit of Malvaceae plant roselle, its acid, cool, returns kidney channel, cures mainly cough due to deficiency of the lung, hypertension and drunk, can beauty treatment, ecchymose removing.Mango, containing abundant sugar, protein, crude fibre, vitamin, mineral matter, is of high nutritive value, can gut purge stomach, beautify skin, prevent constipation, prevent and treat hypertension, sterilization and anticancer.Strawberry, be rich in amino acid, fructose, sucrose, glucose, citric acid, malic acid, pectin, carrotene, vitamin, nicotinic acid, mineral matter, can grow by Tumor suppression, intercellular lax and tense situation can be eliminated, make brain cell firm in structure, skin exquisiteness is flexible, has material impact to brain and intelligence development, also has opsonic action to intestines and stomach and anaemia.Fragrant citrus contains aurantiamarin, citric acid, malic acid, butanedioic acid, carbohydrate, pectin and vitamin, regulates the flow of vital energy, reduces phlegm, the effect such as invigorating the spleen.Cranberry is being commonly called as of Ericaceae Vaccinium crowberry subgenus, and it is natural antibacterial health fruit.Nut, nutritious, higher containing protein, grease, mineral matter, vitamin, growth in humans is grown, to build up health and prevent disease has fabulous effect.
Select the handled thing of fresh fruit of vegetables and nut as chocolate interior benevolence, chocolaty local flavor can be increased on the one hand, widen the consumer group; On the other hand, it contains abundant nutrition, is conducive to health care.
As preferably, in described chocolate, benevolence prepares by the following method:
S1, filters out qualified nut, by its pulverization process, stand-by;
S2, filters out qualified fresh fruit of vegetables, and its freeze drying at ~ 10 DEG C ~ ~ 50 DEG C is eliminated moisture;
S3, will carry out supercritical carbon dioxide extraction through cryodesiccated fruits and vegetables, obtain fruits and vegetables extract at 30 DEG C ~ 40 DEG C;
S4, fruits and vegetables extract Direct spraying is dry, and in spray-dired container, put into the nut through pulverization process, obtain the finely ground particle substance mixed, to obtain final product;
Wherein, by weight, the amount ratio of the nut after described fruits and vegetables extract and pulverization process is 1:(5 ~ 20).
The application carries out supercritical carbon dioxide extraction at adopting freeze drying to remove moisture and 30 DEG C ~ 40 DEG C, and the nutrition in fresh fruit of vegetables can be avoided to destroy, and is conducive to keeping complete nutritional labeling.The application adopts spraying dry by the rapid draing of fruits and vegetables extract, and the product granularity obtained is tiny, even, adds its specific area, is conducive to absorption of human body.Tiny particulate matter is obtained after fruits and vegetables extract is spray-dried, because it contains the larger material of the stickiness such as carbohydrate, starch, by it with through the nut mixed processing of pulverization process, through the nut of pulverization process can adsorb fruits and vegetables extract spray-dried after tiny particulate matter, prevent it from occurring the situation of sticky wall.Nut is carried out pulverization process simultaneously, the difficulty that it is edible can also be reduced.
The present invention also aims to the preparation method that a kind of described a kind of milk chocolate is provided, it is characterized in that, comprise the steps: preprocessing raw material and auxiliary material, fine grinding, refining, temperature adjustment, moulding, obtained.
Preparation method is simple, can obtain comparatively stable product, be conducive to the control of product and suitability for industrialized production.
As preferably, comprise the steps:
S1, preprocessing raw material and auxiliary material: select qualified white granulated sugar, cocoa butter, cocoa liquor, alkalize cocoa, whole milk powder, PGPR, lecithin, vanillic aldehyde, sapn and monoglyceride; Get 30 ~ 40 portions of white granulated sugars, 30 ~ 40 parts of cocoa butters, 1 ~ 5 part of cocoa liquor, 10 ~ 20 parts of alkalize cocoas, 20 ~ 30 parts of whole milk powder mixing;
S2, fine grinding: by mixed chocolate base-material fine grinding;
S3, refining: at 50 ~ 55 DEG C, by the chocolate base molten after fine grinding, and is uniformly mixed; Until melting mixing after, add 0.1 ~ 1 part of PGPR, 0.25 ~ 2.5 part of lecithin, 0.03 ~ 0.3 part of vanillic aldehyde, 0.01 ~ 0.1 part of sapn and 0.02 ~ 0.15 part of monoglyceride, stir and evenly mix and at 50 ~ 55 DEG C insulation under 1 ~ 5 hour;
S4, temperature adjustment: the chocolate base-material after refining is carried out temperature adjustment process, the step of described temperature adjustment process is, the chocolate base-material after refining is cooled to 27 ~ 29 DEG C, is more again warming up to 32 ~ 33 DEG C from 27 ~ 29 DEG C;
S5, moulding: the chocolate base-material after temperature adjustment being terminated is poured in mould, keeps the temperature of chocolate base-material to be 32 ~ 33 DEG C in casting process;
S6, by shaping for the mold cools down after cast, obtained.
Fine grinding is conducive to mixing fully, and the particle of the sample before simultaneously ensureing melting can be more or less the same, and is conducive to the effect and the efficiency that ensure melting, is conducive to the production control between different batches.Refining is conducive to melting mixing dispersion, and base-material can be disperseed completely, gets rid of particle, crystal etc. to the interference of secondary crystallization, does basis and prepares, ensure the stable homogeneous of product for temperature adjustment.By multistep temperature adjustment step, be conducive to the precipitation of crystal formation β and the suppression of other crystal formations, ensure that product separates out crystal formation β completely.Moulding and cooling, be conducive to the precipitation of the crystal formation β ensureing the product later stage, ensures product quality, be conducive to the demoulding.
As preferably, in described S2, the granular size of the chocolate base-material after fine grinding is 20 ~ 100 μm;
In described S4, first the chocolate base-material after refining is cooled to 27 ~ 29 DEG C with the constant speed of 0.5 DEG C/min, is more again warming up to 32 ~ 33 DEG C from 27 ~ 29 DEG C;
In described S6, in described cooling forming process, chilling temperature is 20 DEG C.
The granular size controlling chocolate base-material is 20 ~ 100 μm, is conducive to ensureing melting effect, reduces the melting time, is conducive to the production control between different batches.Be cooled to 27 ~ 29 DEG C with the constant speed of 0.5 DEG C/min, reduce chilling temperature, crystal formation β stable under being conducive to obtaining normal temperature, and be again warming up to 32 ~ 33 DEG C from 27 ~ 29 DEG C again, be conducive to the nucleus removing other crystal formations, ensure the generation of pure crystal formation β.In described cooling forming process, chilling temperature is 20 DEG C, is conducive to the generation of pure crystal formation β.
As preferably, in described S5, chocolate base-material after first terminating with temperature adjustment is poured in mould, after chocolate base-material is full of mould 1/5 ~ 1/2, add chocolate interior benevolence, continuing again to add remaining chocolate base-material to being full of mould, in casting process, keeping the temperature of chocolate base-material to be 32 ~ 33 DEG C.
Being conducive to the combination between benevolence in chocolate base-material and chocolate, by being rolled in chocolate base-material by benevolence in chocolate, can preventing the nutritive loss of fruits and vegetables handled thing simultaneously.
By adopting technique scheme, there is following beneficial effect:
1. also to bloom, it can reduce or bloom-inhibiting phenomenon.
2. 20 DEG C/0%RH, 20 DEG C/40%RH, place under 25 DEG C/60%RH stable.
3. preparation process is reversible, is unlikely to too harsh to the requirement of the condition of preparation process, is also applicable to general population's preparation.
Detailed description of the invention
Embodiment 1 ~ 6
S1, preprocessing raw material and auxiliary material: select qualified white granulated sugar, cocoa butter, cocoa liquor, alkalize cocoa, whole milk powder, PGPR, lecithin, vanillic aldehyde, sapn and monoglyceride;
White granulated sugar, cocoa butter, cocoa liquor, alkalize cocoa, whole milk powder mixing is taken by formula ratio;
S2, fine grinding: mixed chocolate base-material is refined process in Chocolate Fine Milling Machine, is 20 ~ 100 μm to its granular size;
S3, refining: the chocolate base-material after fine grinding is placed in chocolate refiner, is incubated at 50 ~ 55 DEG C and stirs, make its melting and mix;
After its complete melting mixing, add the PGPR of formula ratio, lecithin, vanillic aldehyde, sorbester p38 and monoglyceride, at 50 ~ 55 DEG C, be incubated 1 ~ 5 hour, keep in process stirring;
S4, temperature adjustment: the chocolate base-material after refining is carried out temperature adjustment process, the step of temperature adjustment process is, first the chocolate base-material after refining is cooled to 27 ~ 29 DEG C with the constant speed of 0.5 DEG C/min, is more directly again warming up to 32 ~ 33 DEG C from 27 ~ 29 DEG C;
S5, moulding: the chocolate base-material after temperature adjustment being terminated is poured in mould, keeps the temperature of chocolate base-material to be 32 ~ 33 DEG C in casting process;
If the chocolate of preparation containing chocolate interior benevolence, then the chocolate base-material after first terminating with temperature adjustment is poured in mould, after chocolate base-material is full of mould 1/5 ~ 1/2, adds benevolence in chocolate, then continues to add remaining chocolate base-material to being full of mould;
S6, by shaping for the mold cools down after cast, in cooling forming process, chilling temperature is 20 DEG C, obtained.Turnover mould also makes the chocolate demoulding by applying little mechanical force on mould, the milk chocolate all easily demoulding of embodiment 1 ~ 5 preparation of the application.
Wherein, the preparation method of chocolate interior benevolence is:
S1, filters out qualified nut, by its pulverization process, stand-by;
S2, filters out qualified fresh fruit of vegetables, and its freeze drying at ~ 10 DEG C ~ ~ 50 DEG C is eliminated moisture;
S3, will carry out supercritical carbon dioxide extraction through cryodesiccated fruits and vegetables, obtain fruits and vegetables extract at 30 DEG C ~ 40 DEG C;
S4, fruits and vegetables extract Direct spraying is dry, and in spray-dired container, put into the nut through pulverization process, obtain the finely ground particle substance mixed, to obtain final product.
By the milk chocolate that embodiment 1 ~ 6 prepares, it is decorating film that is solid, that have fragility when normal temperature (in the application, referring to 10 ~ 30 DEG C), and it has smooth, bright rufous surface, homogeneous, fine and closely woven section.When practicality, can unexpected deliquescing, fusing, thawing, tasty and refreshing, tongue sense is fine and smooth, lubricious.
In the milk chocolate of embodiment 1 ~ 6, each component and ratio thereof are in table 1.Wherein, in described cocoa butter, comprise the triglycerides of 97wt% ~ 99wt%; In described cocoa liquor, comprise the fat of 50wt% ~ 60wt%; The pH of described alkalize cocoa is 6.2 ~ 7.5, and it comprises the fat of 10wt% ~ 20wt%; In described whole milk powder, comprise the protein of 24wt% ~ 30wt% and the fat of 26wt% ~ 30wt%; Described sapn is sorbester p38, and its HLB value is 2.1.
The component of milk chocolate prepared by table 1 embodiment 1 ~ 6 and consumption thereof
Comparative example 1
Test sample: the sample prepared with embodiment 1 ~ 6 is test sample 1 ~ 6, with the sample of sample prepare with reference to the embodiment 1 of CN102870940A and the merely preparation of the mode of interpolation emulsifying agent for control sample.
Control sample 1: prepared by the embodiment 1 with reference to CN102870940A, get raw material substitute of cocoa fat 19%, sweetener 1.4%, whole-fat milk powder 34%, phosphatidase 0 .60%, cocoa butter 45%.First by substitute of cocoa fat, cocoa butter fusing, temperature is 50 DEG C.Then poured into by whole milk powder and refine together, after fine grinding, average fineness is 30 microns, in lapping process, temperature remains at 43-46 DEG C, and in lapping process, electric current is no more than 30 amperes, and the fine grinding time is 14 hours.Then carry out temperature adjustment, temperature controls at 43-46 DEG C always, and the temperature adjustment time is 10 hours, raw material is poured into casting machine moulding by casting, depanning, packs.
Control sample 2: prepare with reference to the embodiment of the present application 1, distinguishing with it, by PGPR0.2 part, 0.5 part, lecithin, 0.02 part of sorbester p38 and 0.03 part of monoglyceride, change 0.75 part of lecithin into.
Control sample 3: prepare with reference to the embodiment of the present application 1, distinguishing with it, by PGPR0.2 part, 0.5 part, lecithin, 0.02 part of sorbester p38 and 0.03 part of monoglyceride, change 0.75 part of PGPR into.
Control sample 4: prepare with reference to the embodiment of the present application 1, distinguishing with it, by PGPR0.2 part, 0.5 part, lecithin, 0.02 part of sorbester p38 and 0.03 part of monoglyceride, change 0.75 part of sorbester p38 into.
Control sample 5: prepare with reference to the embodiment of the present application 1, distinguishing with it, by PGPR0.2 part, 0.5 part, lecithin, 0.02 part of sorbester p38 and 0.03 part of monoglyceride, change 0.75 part of monoglyceride into.
Content measurement: stability places test, the condition that stability is placed is respectively 20 DEG C/0%RH, 20 DEG C/40%RH, 25 DEG C/60%RH (%RH represents relative humidity), 0 day (0D), 1 month (1M) and 6 months (6M) that complete respectively at sample preparation, observes its frosting situation.Result statistics is as table 2.
Wherein, non-frosting then represents with I, frosting few (scope is≤5%) then represents with II, frosting general (scope is 5% ~ 30%) then represents with III, frosting more (scope is 30% ~ 60%) then represents with IV, and frosting serious (scope >=60%) then represents with V.
Test result, as shown in table 2.
Place under 20 DEG C/0%RH, its temperature and humidity is all lower: place control sample and all non-frosting of test sample after 1 month; To place after 6 months only control sample frosting and frosting is few, and test sample frosting not yet.
Place under 20 DEG C/40%RH, its humidity is general: control sample 1,3,4 and 5 places frosting after 1 month and frosting is few, and it is more to place its equal frosting after 6 months; Control sample 2 places non-frosting after 1 month, and it is general to place its frosting after 6 months; And test sample 1 ~ 6 in placement all non-frosting after 1 month or 6 months.
Place under 25 DEG C/60%RH, its humidity is relatively large: control sample 1 ~ 5 placement after 1 month frosting general or more, and it was placed after 6 months, and all frosting is serious; And test sample 1 ~ 6 in the monthly non-frosting of placement 1, and its to place frosting after 6 months few.
Relatively find, test sample more also to bloom, it can reduce or bloom-inhibiting phenomenon.
Table 2 stability places result of the test statistics
The above is only the preferred embodiment of the present invention, protection scope of the present invention be not only confined to above-described embodiment, and all technical schemes belonged under thinking of the present invention all belong to protection scope of the present invention.It should be pointed out that for those skilled in the art, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a milk chocolate, is characterized in that, comprises the component of following weight portion:
White granulated sugar 30 ~ 40 parts;
Cocoa butter 30 ~ 40 parts;
Cocoa liquor 1 ~ 5 part;
Alkalize cocoa 5 ~ 10 parts;
Whole milk powder 20 ~ 30 parts;
PGPR0.1 ~ 1 part;
0.25 ~ 2.5 part, lecithin;
Vanillic aldehyde 0.03 ~ 0.3 part;
Sapn 0.01 ~ 0.1 part;
Monoglyceride 0.02 ~ 0.15 part.
2. a kind of milk chocolate according to claim 1, is characterized in that,
In described cocoa butter, comprise the triglycerides of 97wt% ~ 99wt%;
In described cocoa liquor, comprise the fat of 45wt% ~ 55wt%;
The pH of described alkalize cocoa is 6.2 ~ 7.5, and it comprises the fat of 10wt% ~ 20wt%;
In described whole milk powder, comprise the protein of 24wt% ~ 30wt% and the fat of 26wt% ~ 30wt%.
3. a kind of milk chocolate according to claim 1, is characterized in that, described sapn is sorbester p38, and its HLB value is 2.1.
4. a kind of milk chocolate according to claim 1, is characterized in that, comprises the component of following weight portion:
White granulated sugar 33 parts;
Cocoa butter 33 parts;
Cocoa liquor 3 parts;
Alkalize cocoa 8 parts;
Whole milk powder 22 parts;
PGPR0.2 part;
0.5 part, lecithin;
Vanillic aldehyde 0.05 part;
Sapn 0.02 part;
Monoglyceride 0.03 part;
Wherein, in described cocoa butter, comprise the triglycerides of 97wt% ~ 99wt%;
In described cocoa liquor, comprise the fat of 45wt% ~ 55wt%;
The pH of described alkalize cocoa is 6.2 ~ 7.5, and it comprises the fat of 10wt% ~ 20wt%;
In described whole milk powder, comprise the protein of 24wt% ~ 30wt% and the fat of 26wt% ~ 30wt%;
Described sapn is sorbester p38, and its HLB value is 2.1.
5. a kind of milk chocolate according to claim 1, it is characterized in that, also comprise benevolence in 10 ~ 20 portions of chocolates, in described chocolate, benevolence is the handled thing of fresh fruit of vegetables and nut, described fresh fruit of vegetables be selected from Roselle, mango, strawberry, fragrant citrus, Cranberry any one, described nut be selected from fibert, walnut, sweet almond, green fruit any one.
6. a kind of milk chocolate according to claim 5, it is characterized in that, in described chocolate, benevolence prepares by the following method:
S1, filters out qualified nut, by its pulverization process, stand-by;
S2, filters out qualified fresh fruit of vegetables, and its freeze drying at ~ 10 DEG C ~ ~ 50 DEG C is eliminated moisture;
S3, will carry out supercritical carbon dioxide extraction through cryodesiccated fruits and vegetables, obtain fruits and vegetables extract at 30 DEG C ~ 40 DEG C;
S4, fruits and vegetables extract Direct spraying is dry, and in spray-dired container, put into the nut through pulverization process, obtain the finely ground particle substance mixed, to obtain final product;
Wherein, by weight, the amount ratio of the nut after described fruits and vegetables extract and pulverization process is 1:(5 ~ 20).
7. a preparation method for a kind of milk chocolate as described in any one of claim 1-6, is characterized in that, comprises the steps: preprocessing raw material and auxiliary material, fine grinding, refining, temperature adjustment, moulding, obtained.
8. preparation method according to claim 7, is characterized in that, comprises the steps:
S1, preprocessing raw material and auxiliary material: select qualified white granulated sugar, cocoa butter, cocoa liquor, alkalize cocoa, whole milk powder, PGPR, lecithin, vanillic aldehyde, sapn and monoglyceride; Get 30 ~ 40 portions of white granulated sugars, 30 ~ 40 parts of cocoa butters, 1 ~ 5 part of cocoa liquor, 10 ~ 20 parts of alkalize cocoas, 20 ~ 30 parts of whole milk powder mixing;
S2, fine grinding: by mixed chocolate base-material fine grinding;
S3, refining: at 50 ~ 55 DEG C, by the chocolate base molten after fine grinding, and is uniformly mixed; Until melting mixing after, add 0.1 ~ 1 part of PGPR, 0.25 ~ 2.5 part of lecithin, 0.03 ~ 0.3 part of vanillic aldehyde, 0.01 ~ 0.1 part of sapn and 0.02 ~ 0.15 part of monoglyceride, stir and evenly mix and at 50 ~ 55 DEG C insulation under 1 ~ 5 hour;
S4, temperature adjustment: the chocolate base-material after refining is carried out temperature adjustment process, the step of described temperature adjustment process is, the chocolate base-material after refining is cooled to 27 ~ 29 DEG C, is more again warming up to 32 ~ 33 DEG C from 27 ~ 29 DEG C;
S5, moulding: the chocolate base-material after temperature adjustment being terminated is poured in mould, keeps the temperature of chocolate base-material to be 32 ~ 33 DEG C in casting process;
S6, by shaping for the mold cools down after cast, obtained.
9. preparation method according to claim 8, is characterized in that,
In described S2, the granular size of the chocolate base-material after fine grinding is 20 ~ 100 μm;
In described S4, first the chocolate base-material after refining is cooled to 27 ~ 29 DEG C with the constant speed of 0.5 DEG C/min, is more again warming up to 32 ~ 33 DEG C from 27 ~ 29 DEG C;
In described S6, in described cooling forming process, chilling temperature is 20 DEG C.
10. preparation method according to claim 8, it is characterized in that, in described S5, chocolate base-material after first terminating with temperature adjustment is poured in mould, after chocolate base-material is full of mould 1/5 ~ 1/2, add chocolate interior benevolence, then continue to add remaining chocolate base-material to being full of mould, in casting process, keep the temperature of chocolate base-material to be 32 ~ 33 DEG C.
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| CN105746824A (en) * | 2016-03-21 | 2016-07-13 | 临沂真源观光农业科技有限公司 | Hazelnut chocolate and preparation method thereof |
| CN105961769A (en) * | 2016-07-13 | 2016-09-28 | 苏州华巧食品有限公司 | Preparation formula and process for soft walnut chocolate |
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Address after: 311199 9 Wang Mei Road, Linping street, Yuhang District, Hangzhou, Zhejiang, 619 Applicant after: Hangzhou cool food Limited by Share Ltd Address before: 311199 9 Wang Mei Road, Linping street, Yuhang District, Hangzhou, Zhejiang, 619 Applicant before: Hangzhou Qiao Zhi combined foodstuff Co., Ltd |
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