CN106376692A - Peanut chocolate crackling and production method thereof - Google Patents
Peanut chocolate crackling and production method thereof Download PDFInfo
- Publication number
- CN106376692A CN106376692A CN201610755268.5A CN201610755268A CN106376692A CN 106376692 A CN106376692 A CN 106376692A CN 201610755268 A CN201610755268 A CN 201610755268A CN 106376692 A CN106376692 A CN 106376692A
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- China
- Prior art keywords
- peanut
- butter
- fatty acid
- crackling
- cocoa
- Prior art date
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- Pending
Links
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention relates to chocolate crackling, particularly to peanut chocolate crackling, and relates to a production method of the peanut chocolate crackling, and belongs to the technical field of food ingredients. The peanut chocolate crackling comprises the following raw materials, by weight part, 50-70 parts of white sugar, 100-160 parts of palm oil, 10-20 parts of cocoa butter, 10-20 parts of cocoa liquor, 0-10 parts of a cocoa butter substitute, 10-40 parts of coconut oil, 30-60 parts of soybean powder, 5-20 parts of peanut butter, 0.05-0.3 part of monoglyceride of fatty acid, 0.01-0.2 part of polyglyceryl fatty ester, 0.5-2 parts of phosphatide, 0.05-0.2 part of salt, and 0.01-0.3 part of essence. The peanut chocolate crackling tastes delicious and sweet, and is abundant in nutrients, bright in color, strong in peanut fragrance, and special in flavor. The peanut chocolate crackling is reasonable in nutrient composition and diversified in taste.
Description
Technical field
The present invention relates to a kind of crisp chocolate coating, particularly to a kind of Peanut Chocolate crackling, and be related to one cultivate peanut skilful
The preparation method of gram force crackling, belongs to food ingredient technical field.
Background technology
Chocolate is rich in polyphenol, flavonol, and polyphenol content will be high than green tea, wine.Except energy can be provided for human body
Outside amount and nutrition, it has been investigated that, chocolate is conducive to health of heart.It is widely present in cacao bean, tea, Semen sojae atricolor, red wine, vegetable
With the polyphenol in fruit, give chocolate unique glamour.Compared with other foods, in cacao bean, the content of polyphenol is especially high.
Research shows, polyphenol has the antiinflammatory action similar to aspirin, can reduce platelet activation under finite concentration, transfer
Deposition in blood vessel wall for the free radical, thus there is the function of prevention of cardiovascular disease.
Flavonoid substances in chocolate have the effect adjusting immunity, being capable of enhancing immunity.Meanwhile, chocolate energy
Enough reduce the cholesterol levels in blood.In cacao bean, naturally occurring cocoa butter can make chocolate have the smooth sense of uniqueness
Characteristic with just melt in the mouth.Research shows, the stearic acid containing in cocoa butter can reduce the cholesterol levels in blood.Separately
Outward, the Oleic acid containing in the monounsaturated fatty acid in chocolate has antioxidation.
Chocolate is conducive to the protection of tooth.Scientists find, the tannin in cacao bean can reduce the product of dental plaque
Raw, and contribute to pre- anti-caries.The mineral such as rich in protein, calcium, phosphorus, potassium is contained in milk chocolate.These materials are all
The enamel of tooth is beneficial to.Chocolate causes the probability of dental caries less, this is because chocolate is eliminated in the oral cavity
Speed, thus decreasing the time of it and teeth contact.
The unique mouthfeel of chocolate, makes it be loved by the people, and its nutrition and function also gradually obtain more and more consumption
The attention of person.And crisp chocolate coating is because of its crispy texture and strong chocolate flavouring, as a kind of coating, in numerous food
All there is application.Such as popsicle, cake, confection etc..Wherein, crisp chocolate coating popsicle is a kind of very welcome popsicle product,
Chocolate is usually used as the outer layer crackling of popsicle, finished product mouthfeel crust crisp fritter, internal sliding soft, existing chocolate wind on taste
Taste, has cream-style again, is loved by the people.
The Chinese invention application of publication number 1141731《Icecake of meat with crispy coating》Disclose a kind of ice-cream product.By beef
Pine is added among crackling, and emphasis solves the pre-treating technology of beef, makes the forcemeat veal in addition crackling soft and moist.
Disclosed in it, crackling production process is：First by cleaned for fresh beef, steaming and decocting, drying, defat, parch, seasoning, pulverizing, screening
Become forcemeat veal etc. working procedure processing, forcemeat veal and other crackling raw material, adjuvant are together put in lappingout cylinder, goes out after grinding 48 hours
Material.
The Chinese invention application of publication number 103689203A《A kind of crisp chocolate coating comfit》Disclose a kind of chalk
Power crackling bonbon fruit.Crisp chocolate coating comfit disclosed in it, including crisp chocolate coating, confectionery substrate and sandwich of layers, chalk
Power crackling is bonded at outside confectionery substrate, and in the inside, further, sandwich of layers is that vinosity is sandwich to sandwich of layers.The present invention has the advantage that
With good effect it is：Chocolate contains higher fatty acid, high protein, high sugar, high heat, the fusing point of cocoa butter close to the body temperature of people,
Abundant vitamin and micro theobromine is also contained, the material work in-process of the excitor nerve such as caffeine is through repeatedly grinding in cacao bean
The microgranule of mill, height emulsifying and form good color, make chocolate have height nutritive value, and easily quilt
Digest and assimilate, middle wine is sandwich and increased the aromatic sweet and refreshing of chocolate, enjoys endless aftertastes.
The Chinese invention application of publication number 103689036A《A kind of multi-flavor chocolate wafer biscuit》Disclose a kind of multi-flavor skilful
Gram force waffle, including chocolate center layer, internal layer waffle, flavoured layer, outer layer waffle and crisp chocolate coating, chocolate center layer
Positioned at innermost layer, chocolate center layer is the chocolate mixing dry fruit, and dry fruit is kernel, dried Fructus Vitis viniferae and Semen Juglandiss, and chocolate presss from both sides
Central layer both sides are respectively provided with internal layer waffle, are provided with flavoured layer outside internal layer waffle, and flavoured layer is fruit jam layer, are provided with outer outside flavoured layer again
Layer waffle, crisp chocolate coating is coated on outermost.Waffle and chocolate are combined together by the present invention, and taste enriches, mouthfeel is new
Very, beyond ensure that the original local flavor of waffle, the addition of flavoured layer and dry fruit makes this product have more nutrition, in the compound modern times
While consumer taste demand, it is more beneficial for people and absorbs nourishment and heat.
Publication number:The Chinese invention application of 102258113A《A kind of sesame crispy ice cream》Disclose one kind Semen Sesami to make
Granule crackling ice cream, and disclose preparation method.Wherein disclosed Semen Sesami crackling slurry is in terms of 1T material：Semen Sesami 20-25 part, chalk
Power 80-100 part, palm fibre oil 160-200 part；Core material is in terms of 1T material：White sugar 100-150 part, milk powder 40-70 part, yolk powder 8-10
Part, palm fibre oil 20-60 part, butter 10-20 part, emulsion stabilizer 4-6 part, balance of water.
The Chinese invention of publication number CN 1157692A《The preparation method of crispy peanut cover ice cream》Disclose one kind Semen arachidis hypogaeae
Make the preparation method of the crispy peanut cover ice cream of graininess crackling.Its crackling slurry is equipped with that Semen arachidis hypogaeae, cookiess are crisp, brown oil, whey powder
Deng；Core material is equipped with milk powder, brown oil, whey powder, emulsion stabilizer etc..After its manufacturing process is for making crackling slurry respectively and core material,
Again core material is stained with crackling processed.In this invention, Semen arachidis hypogaeae is graininess, skewness, and mouthfeel can be made to produce difference.
Although being liked by people, the research for crisp chocolate coating is actually rare, and the research of foregoing invention is also many
Concentrate on the raw materials such as interpolation dry fruit, nut, and add meat and seem and compatriots, the meat not traditional diet of cold drinks and snachss and mouth
Taste is runed counter to.At present, the taste of crisp chocolate coating is still more single, and nutrition composition is not reasonable, and color also has very big
Room for improvement.
Content of the invention
For solving the above problems, the present invention provides a kind of Peanut Chocolate crackling, by the raw material including following parts by weight
Preparation：
White sugar 50-70 part, Petiolus Trachycarpi oil 100-160 part, cocoa butter 10-20, cocoa liquor 10-20 part, cocoa butter substitute 0-10
Part, Oleum Cocois 10-40 part, analysis for soybean powder 30-60 part, peanut butter 5-20 part, fatty acid monoglyceride 0.05-0.3 part, polyglycerol ester
Fat acid esters 0.01-0.2 part, phosphatidase 0 .5-2 part, Sal 0.05-0.2 part, essence 0.01-0.3 part；
Preferably, described Peanut Chocolate crackling, by the raw material preparation including following parts by weight：
White sugar 55-60 part, Petiolus Trachycarpi oil 130-140 part, cocoa butter 12-16 part, cocoa liquor 12-18 part, cocoa butter substitute 0-5
Part, Oleum Cocois 20-30 part, analysis for soybean powder 35-55 part, peanut butter 5-15 part, fatty acid monoglyceride 0.05-0.3 part, polyglycerol ester
Fat acid esters 0.01-0.2 part, phosphatidase 0 .5-2 part, Sal 0.05-0.2 part, essence 0.01-0.3 part.
Preferably, described Peanut Chocolate crackling, by the raw material preparation including following parts by weight：
White sugar 55-60 part, Petiolus Trachycarpi oil 100-120 part, cocoa butter 15-20 part, cocoa liquor 10-15 part, cocoa butter substitute 0-3
Part, Oleum Cocois 10-20 part, analysis for soybean powder 40-50 part, peanut butter 5-10 part, fatty acid monoglyceride 0.05-0.3 part, polyglycerol ester
Fat acid esters 0.01-0.2 part, phosphatidase 0 .5-2 part, Sal 0.05-0.2 part, essence 0.01-0.3 part.
Preferably, described Peanut Chocolate crackling, by the raw material preparation including following parts by weight：
White sugar 50-55 part, Petiolus Trachycarpi oil 130-140 part, cocoa butter 10-15 part, cocoa liquor 15-20 part, cocoa butter substitute 0-5
Part, Oleum Cocois 20-30 part, analysis for soybean powder 50-60, peanut butter 10-20 part, fatty acid monoglyceride 0.05-0.3 part, polyglycerol ester
Fat acid esters 0.01-0.2 part, phosphatidase 0 .5-2 part, Sal 0.05-0.2 part, essence 0.01-0.3 part.
Preferably, described Peanut Chocolate crackling, by the raw material preparation including following parts by weight：
White sugar 60-70 part, Petiolus Trachycarpi oil 140-160 part, cocoa butter 15-20, cocoa liquor 10-15 part, cocoa butter substitute 5-10
Part, Oleum Cocois 10-20 part, analysis for soybean powder 40-50, peanut butter 10-15 part, fatty acid monoglyceride 0.05-0.3 part, polyglycerol ester
Fat acid esters 0.01-0.2 part, phosphatidase 0 .5-2 part, Sal 0.05-0.2 part, essence 0.01-0.3 part.
Present invention simultaneously provides a kind of preparation method of Peanut Chocolate crackling, comprise the steps：
Semen Glyciness fry, and micronizing, to 10-25 μm, obtains analysis for soybean powder；
Semen arachidis hypogaeae fries, and in terms of Quality of Peanuts, adds 1% Oleum Arachidis hypogaeae semen, 0.01-0.02% tea polyphenols, colloid mill grinds colored
Raw beans；
White sugar is crushed to 0.1-0.14mm；
Petiolus Trachycarpi oil is melted, adds Oleum Cocois mix homogeneously, be heated to 50 ± 5 DEG C, add cocoa liquor, cocoa butter, generation
Cocoa butter also adds at this moment, fine grinding, opens stirring, rotating speed 500-550r/min, sequentially add the white sugar of pulverizing, peanut butter,
Analysis for soybean powder, fatty acid monoglyceride, polyglyceryl fatty acid ester, Sal；After stirring evenly, rotating speed is adjusted to 700-730r/min, temperature
Be maintained at 45-60 DEG C, refine 1.5-2h, to average fineness reach 20 μm when, add essence, phospholipid, stirring 30-60min mix,
45-60 DEG C of insulation is standby, obtains final product Peanut Chocolate crackling.Can be applicable to the food such as cold drink, confection, cake, milk slice.
Preferably, described fine grinding temperature is 45-55 DEG C；
Preferably, the described fine grinding time is 1.5h.
Beneficial effect
Semen arachidis hypogaeae also known as Semen arachidis hypogaeae, are high satiety food, the high satiety of Semen arachidis hypogaeae be not merely fat, dietary fiber and
The reason protein content, but the synergistic result of all factors.Semen arachidis hypogaeae can slow down the absorption of carbohydrate, thus has
The effect of stabilizing blood sugar.Fatty acid compositions in Semen arachidis hypogaeae, along with the effect of other compositions, can reduce containing of low density lipoprotein, LDL
Amount, makes heart more healthy.Semen arachidis hypogaeae can reduce colon cancer risk it may be possible to the nutrient of Folic Acid in Semen arachidis hypogaeae and other anticancers
Matter has played effect.
Peanut has very high nutritive value, includes abundant fat and protein.In peanut, fat contains according to surveying and determination
Measure as 44%-45%, protein content is 24-36%, sugar content is 20% about.Abundant vitamin is also contained in Semen arachidis hypogaeae
B2.PP, A, D, E, calcium and ferrum etc..And contain the multivitamin such as thiamine, riboflavin, nicotinic acid.Content of mineral substances is also very rich
Richness, particularly contains the necessary aminoacid of human body, has promotion brain cell development, the function of hypermnesis.Zinc element in Semen arachidis hypogaeae
Content is generally higher than other oil crop.Zinc can promote child's brain development, has the memory function strengthening brain, old in can activating
Year people's brain cell, effectively delaying human body cross presenility, there is anti-aging effect.
Semen Glyciness are fried rear micronizing by the present invention, and Semen arachidis hypogaeae adds tea polyphenols after frying, and colloid mill grinds and makes peanut butter,
It is prevented from Oxidation of Fat and Oils, improve the color and luster of peanut butter simultaneously.Peanut butter, Semen Glyciness, control is added according to proportioning during fine grinding chocolate
Make temperature and the fine grinding time of chocolate fine grinding, make prepared Peanut Chocolate crackling sweet mouthfeel, nutritious, color and luster is more
Bright-coloured, there is strong Semen arachidis hypogaeae fragrance, unique flavor.Make crisp chocolate coating trophic component more reasonable, improve crisp chocolate coating
Product quality, makes the variation of crisp chocolate coating taste simultaneously, meets the demand of market seeking change and innovation.
In addition traditional preparation method, Petiolus Trachycarpi oil needs to add by several times, and otherwise material is too dilute, can affect the refining effect of chocolate.
The present invention adds peanut butter, and Petiolus Trachycarpi oil does not need to add by several times, remains able to make chocolate be refined well, reaches regulation
Granularity, simplify production technology, alleviate the amount of labour, cost-effective.
Specific embodiment
Embodiment 1
A kind of Peanut Chocolate crackling, by the raw material preparation including following parts by weight：
60 parts of white sugar, 130 parts of Petiolus Trachycarpi oil, 15 parts of cocoa butter, 20 parts of cocoa liquor, 30 parts of Oleum Cocois, analysis for soybean powder 50, Semen arachidis hypogaeae
15 parts of beans, 0.15 part of fatty acid monoglyceride, 0.1 part of polyglyceryl fatty acid ester, phosphatidase 1 .2 part, 0.12 part of Sal, essence 0.15
Part；
A kind of preparation method of Peanut Chocolate crackling, comprises the steps：
Semen Glyciness fry, and micronizing, to 10-25 μm, obtains analysis for soybean powder；
White sugar is crushed to 0.1-0.14mm；
Semen arachidis hypogaeae fries, and in terms of Quality of Peanuts, adds 1% Oleum Arachidis hypogaeae semen, 0.02% tea polyphenols, colloid mill grinds to obtain peanut butter；
Petiolus Trachycarpi oil is melted, adds Oleum Cocois mix homogeneously, be heated to 50 DEG C, add cocoa liquor, cocoa butter, refine,
Open stirring, rotating speed 550r/min, sequentially add the white sugar of pulverizing, peanut butter, analysis for soybean powder, fatty acid monoglyceride, polyglycereol
Fatty acid ester, Sal；After stirring evenly, rotating speed is adjusted to 700r/min, temperature is maintained at 55 DEG C, refines 1.5h, reach to average fineness
When 20 μm, add essence, phospholipid, stirring 45min mixes, and 50 DEG C of insulations are standby, obtain final product Peanut Chocolate crackling.Can be applicable to cold
The food such as drink, confection, cake, milk slice.
Embodiment 2
A kind of Peanut Chocolate crackling, by the raw material preparation including following parts by weight：
50 parts of white sugar, 100 parts of Petiolus Trachycarpi oil, cocoa butter 20, cocoa liquor 10, cocoa butter substitute 5,40 parts of Oleum Cocois, analysis for soybean powder
30th, 20 parts of peanut butter, 0.3 part of fatty acid monoglyceride, 0.2 part of polyglyceryl fatty acid ester, phosphatidase 2 part, 0.05 part of Sal, essence
0.3 part；
A kind of preparation method of Peanut Chocolate crackling, comprises the steps：
Semen Glyciness fry, and micronizing, to 10-25 μm, obtains analysis for soybean powder；
Semen arachidis hypogaeae fries, and in terms of Quality of Peanuts, adds 1% Oleum Arachidis hypogaeae semen, 0.01% tea polyphenols, colloid mill grinds to obtain peanut butter；
White sugar is crushed to 0.1-0.14mm；
Petiolus Trachycarpi oil is melted, add Oleum Cocois mix homogeneously, be heated to 45 DEG C, add cocoa liquor, cocoa butter, for cocoa
Fat, fine grinding, open stirring, rotating speed 500r/min, sequentially add the white sugar of pulverizing, peanut butter, analysis for soybean powder, single glycerine fatty acid
Ester, polyglyceryl fatty acid ester, Sal；After stirring evenly, rotating speed is adjusted to 730r/min, temperature is maintained at 60 DEG C, refines 2h, to average
When fineness reaches 20 μm, add essence, phospholipid, stirring 30min mixes, and 60 DEG C of insulations are standby, obtain final product Peanut Chocolate crackling.Can answer
For food such as cold drink, confection, cake, milk slice.
Embodiment 3
A kind of Peanut Chocolate crackling, by the raw material preparation including following parts by weight：
70 parts of white sugar, 160 parts of Petiolus Trachycarpi oil, cocoa butter 10, cocoa liquor 20, cocoa butter substitute 10,10 parts of Oleum Cocois, analysis for soybean powder
60th, 5 parts of peanut butter, 0.3 part of fatty acid monoglyceride, 0.01 part of polyglyceryl fatty acid ester, phosphatidase 0 .5 part, 0.05 part of Sal, perfume
0.01 part of essence；
A kind of preparation method of Peanut Chocolate crackling, comprises the steps：
Semen Glyciness fry, and micronizing, to 10-25 μm, obtains analysis for soybean powder；
Semen arachidis hypogaeae fries, and in terms of Quality of Peanuts, adds 1% Oleum Arachidis hypogaeae semen, 0.02% tea polyphenols, colloid mill grinds to obtain peanut butter；
White sugar is crushed to 0.1-0.14mm；
Petiolus Trachycarpi oil is melted, add Oleum Cocois mix homogeneously, be heated to 55 DEG C, add cocoa liquor, cocoa butter, for cocoa
Fat, fine grinding, open stirring, rotating speed 530r/min, sequentially add the white sugar of pulverizing, peanut butter, analysis for soybean powder, single glycerine fatty acid
Ester, polyglyceryl fatty acid ester, Sal；After stirring evenly, rotating speed is adjusted to 700r/min, temperature is maintained at 45 DEG C, refines 1.5h, extremely flat
When all fineness reaches 20 μm, add essence, phospholipid, stirring 60min mixes, and 45 DEG C of insulations are standby, obtain final product Peanut Chocolate crackling.Can
It is applied to the food such as cold drink, confection, cake, milk slice.
Embodiment 4
A kind of crisp chocolate coating, formula does not include peanut butter, analysis for soybean powder, other with embodiment 1, the same embodiment of preparation method
1 preparation method.
Test example:
Prepare popsicle core material in accordance with the following methods, after being respectively coated with the crisp chocolate coating of embodiment 1-4, numbering corresponds to 1-
4, invite 60 people to carry out blind product, marking；Fraction item is：20 points of color and luster, 25 points of fragrance, 30 points of local flavor, 25 points of mouthfeel, give a mark personnel
Independently carry out, be independent of each other, result is judged with guarantee accurate.Count to judging result, every average mark takes approximation, protect
Stay integer, comparing result is shown in Table 1：
In terms of 100kg, milk powder 10kg, Saccharum Sinensis Roxb. 40kg, butter 5kg, Petiolus Trachycarpi oil 2kg, dextrin 6kg, malt extract 5kg, starch
3kg, whey powder 5kg, emulsion stabilizer 5kg, balance of water.First by milk powder, dextrin, malt extract, starch, whey powder are in proportion in water
Warm 40-50 DEG C of mix and blend, emulsion stabilizer and Saccharum Sinensis Roxb. are in standby, remaining Saccharum Sinensis Roxb. and aforementioned milk powder after 1: 5 ratio mixing
Deng material mixing, be warming up to 60 DEG C add butter after plus Petiolus Trachycarpi oil stir 5 minutes, be slowly added to the mixed of emulsion stabilizer and Saccharum Sinensis Roxb.
Compound is stirred for 5-10 minute, 65-85 DEG C of intensification, and sterilize 5-10 minute, through homogenizing, after cooling, is cooled to 0-6 in aging tank
DEG C, aging stirring 4-6 hour, pour into mould after congealing through freezing machine, subsequently freeze, the demoulding, be stained with the Semen arachidis hypogaeae of embodiment 1-3 respectively
Chocolate mass, the chocolate mass of embodiment 4.
Table 1 sensory evaluation statistical result
Participate in testing crew to represent, Peanut Chocolate crackling crispy in taste of the present invention, flavour is unique, Semen arachidis hypogaeae gives off a strong fragrance,
Bright in colour natural.Result above shows, the Peanut Chocolate crackling of present invention preparation is each from color and luster, fragrance, local flavor and mouthfeel
Aspect is significantly better than that the crisp chocolate coating without Semen arachidis hypogaeae.
Claims (10)
1. a kind of Peanut Chocolate crackling, by the raw material preparation of following parts by weight：
White sugar 50-70 part, Petiolus Trachycarpi oil 100-160 part, cocoa butter 10-20, cocoa liquor 10-20 part, cocoa butter substitute 0-10 part, coconut palm
Seed oil 10-40 part, analysis for soybean powder 30-60 part, peanut butter 5-20 part, fatty acid monoglyceride 0.05-0.3 part, polyglycerol fatty acid
Ester 0.01-0.2 part, phosphatidase 0 .5-2 part, Sal 0.05-0.2 part, essence 0.01-0.3 part.
2. Peanut Chocolate crackling according to claim 1, by the raw material preparation of following parts by weight：
White sugar 55-60 part, Petiolus Trachycarpi oil 130-140 part, cocoa butter 12-16 part, cocoa liquor 12-18 part, cocoa butter substitute 0-5 part,
Oleum Cocois 20-30 part, analysis for soybean powder 35-55 part, peanut butter 5-15 part, fatty acid monoglyceride 0.05-0.3 part, polyglycereol fat
Acid esters 0.01-0.2 part, phosphatidase 0 .5-2 part, Sal 0.05-0.2 part, essence 0.01-0.3 part.
3. Peanut Chocolate crackling according to claim 1, by the raw material preparation of following parts by weight：
White sugar 55-60 part, Petiolus Trachycarpi oil 100-120 part, cocoa butter 15-20 part, cocoa liquor 10-15 part, cocoa butter substitute 0-3 part,
Oleum Cocois 10-20 part, analysis for soybean powder 40-50 part, peanut butter 5-10 part, fatty acid monoglyceride 0.05-0.3 part, polyglycereol fat
Acid esters 0.01-0.2 part, phosphatidase 0 .5-2 part, Sal 0.05-0.2 part, essence 0.01-0.3 part.
4. Peanut Chocolate crackling according to claim 1, by the raw material preparation of following parts by weight：
White sugar 50-55 part, Petiolus Trachycarpi oil 130-140 part, cocoa butter 10-15 part, cocoa liquor 15-20 part, cocoa butter substitute 0-5 part,
Oleum Cocois 20-30 part, analysis for soybean powder 50-60, peanut butter 10-20 part, fatty acid monoglyceride 0.05-0.3 part, polyglycerol fatty acid
Ester 0.01-0.2 part, phosphatidase 0 .5-2 part, Sal 0.05-0.2 part, essence 0.01-0.3 part.
5. Peanut Chocolate crackling according to claim 1, by the raw material preparation of following parts by weight：
White sugar 60-70 part, Petiolus Trachycarpi oil 140-160 part, cocoa butter 15-20, cocoa liquor 10-15 part, cocoa butter substitute 5-10 part, coconut palm
Seed oil 10-20 part, analysis for soybean powder 40-50, peanut butter 10-15 part, fatty acid monoglyceride 0.05-0.3 part, polyglyceryl fatty acid ester
0.01-0.2 part, phosphatidase 0 .5-2 part, Sal 0.05-0.2 part, essence 0.01-0.3 part.
6. according to the arbitrary described Peanut Chocolate crackling of claim 1-5 it is characterised in that described analysis for soybean powder by the following method
Preparation：Semen Glyciness fry, and micronizing, to 10-25 μm, obtains analysis for soybean powder.
7. according to the arbitrary described Peanut Chocolate crackling of claim 1-5 it is characterised in that described peanut butter by the following method
Preparation：Semen arachidis hypogaeae fries, and in terms of Quality of Peanuts, adds 1% Oleum Arachidis hypogaeae semen, 0.01-0.02% tea polyphenols, colloid mill grinds to obtain Semen arachidis hypogaeae
Beans.
8. according to the arbitrary described Peanut Chocolate crackling of claim 1-5 it is characterised in that described white sugar is crushed to 0.1-
0.14mm.
9. the method preparing the arbitrary described Peanut Chocolate crackling of claim 1-5, comprises the steps：
Semen Glyciness fry, and micronizing, to 10-25 μm, obtains analysis for soybean powder；
Semen arachidis hypogaeae fries, and in terms of Quality of Peanuts, adds 1% Oleum Arachidis hypogaeae semen, 0.01-0.02% tea polyphenols, colloid mill grinds to obtain peanut butter；
White sugar is crushed to 0.1-0.14mm；
Petiolus Trachycarpi oil is melted, adds Oleum Cocois mix homogeneously, be heated to 50 ± 5 DEG C, add cocoa liquor, cocoa butter, for cocoa
Fat also adds at this moment, fine grinding, opens stirring, rotating speed 500-550r/min, sequentially adds the white sugar of pulverizing, peanut butter, Semen Glyciness
Powder, fatty acid monoglyceride, polyglyceryl fatty acid ester, Sal；After stirring evenly, rotating speed is adjusted to 700-730r/min, temperature keeps
At 45-60 DEG C, refine 1.5-2h, to average fineness reach 20 μm when, add essence, phospholipid, stirring 30-60min mix, 45-60
DEG C insulation is standby, obtains final product Peanut Chocolate crackling.
10. according to claim 9 Peanut Chocolate crackling preparation method it is characterised in that described fine grinding temperature be 45-
55℃；The described fine grinding time is 1.5h.
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| CN111374203A (en) * | 2018-12-29 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt-flavored chocolate coating composition and preparation method thereof |
| CN110623123A (en) * | 2019-09-02 | 2019-12-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate composition suitable for spraying, frozen beverage and preparation method |
| CN110623122A (en) * | 2019-09-02 | 2019-12-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Thin-layer coating chocolate composition and preparation method thereof |
| CN110973318A (en) * | 2019-11-01 | 2020-04-10 | 杭州耐雀生物科技有限公司 | Coffee crackling and preparation method thereof |
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Application publication date: 20170208 |