CN106376693A - 一种绿豆巧克力脆皮及其制备方法 - Google Patents
一种绿豆巧克力脆皮及其制备方法 Download PDFInfo
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- CN106376693A CN106376693A CN201610755534.4A CN201610755534A CN106376693A CN 106376693 A CN106376693 A CN 106376693A CN 201610755534 A CN201610755534 A CN 201610755534A CN 106376693 A CN106376693 A CN 106376693A
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- semen phaseoli
- phaseoli radiati
- fatty acid
- cocoa butter
- chocolate coating
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种绿豆巧克力脆皮，并涉及一种绿豆巧克力脆皮的制备方法，属于食品配料技术领域。所述绿豆巧克力脆皮，由包括如下重量份数的原料制备：白糖50‑70份、棕榈油100‑160份、可可脂20‑60、可可液块10‑30份、代可可脂0‑10份、椰子油10‑40份、绿豆粉30‑100份、单甘油脂肪酸酯0.05‑0.3份、聚甘油脂肪酸酯0.01‑0.2份、磷脂0.5‑2份、食盐0.05‑0.2份、香精0.01‑0.3份。本发明绿豆巧克力脆皮口感香甜，营养丰富，色泽更鲜艳，具有绿豆的天然香味，使巧克力脆皮营养组成更合理，味道多样化，同时简化了生产工艺。
Description
技术领域
本发明涉及一种巧克力脆皮，特别涉及一种绿豆巧克力脆皮，并涉及一种绿豆巧克力脆皮的制备方法，属于食品配料技术领域。
背景技术
巧克力富含多酚、黄酮醇，多酚含量比绿茶、葡萄酒都要高。除了能为人体提供能量和营养外，经研究发现，巧克力有利于心脏健康。广泛存在于可可豆，茶，大豆，红酒，蔬菜和水果中的多酚，赋予巧克力独特的魅力。与其它食物相比，可可豆中多酚的含量特别高。研究表明，多酚具有与阿司匹林相似的抗炎作用，在一定浓度下可以降低血小板活化，转移自由基在血管壁上的沉积，因而具有预防心血管疾病的功能。
巧克力中的类黄酮物质具有调节免疫力的作用，能够增强免疫力。同时，巧克力能够降低血液中的胆固醇水平。可可豆中天然存在的可可脂可以使巧克力具有独特的平滑感和入口即化的特性。研究表明，可可脂中含有的硬脂酸可以降低血液中的胆固醇水平。另外，巧克力中的单不饱和脂肪酸中含有的油酸具有抗氧化作用。
巧克力有利于牙齿的保护。科学家们发现，可可豆中的单宁可以减少牙菌斑的产生，并有助于预防龋齿。牛奶巧克力中含有丰富的蛋白质、钙、磷、钾等矿物质。这些物质都对牙齿的珐琅质有好处。巧克力引发龋齿的可能性更小，这是因为巧克力在口腔中被清除的速度较快，从而减少了它和牙齿接触的时间。
巧克力独特的口感，使它深受人们喜爱，其营养和功能也逐渐得到越来越多消费者的重视。而巧克力脆皮因其酥脆口感及浓郁的巧克力风味，作为一种涂层，在多种食品中均有应用。例如雪糕、蛋糕、糖果等。其中，巧克力脆皮雪糕是十分受欢迎的一种雪糕产品，通常使用巧克力作为雪糕的外层脆皮，成品口感外皮薄脆、内部滑软，口味上既有巧克力风味，又有奶油风味，深受人们喜爱。
公开号1141731的中国发明申请《脆皮乳肉雪糕》公开了一种冰淇淋产品。将牛肉松添加到脆皮之中，重点解决了牛肉的前处理工艺，使加入脆皮中的牛肉松松软而不干燥。其公开的脆皮生产过程为：先将新鲜牛肉经清洗、蒸煮、干燥、脱脂、炒制、调味、粉碎、筛选等工序加工成牛肉松，将牛肉松及其它脆皮原料、辅料一同投入精研缸中，研磨48小时后出料。
公开号103689203A的中国发明申请《一种巧克力脆皮夹心糖果》公开了一种巧克力脆皮夹心糖果。其公开的巧克力脆皮夹心糖果，包括巧克力脆皮、糖果层和夹心层，巧克力脆皮粘在糖果层外面，夹心层在最里面，进一步，夹心层为酒味夹心。本发明具有的优点和积极效果是：巧克力含有高脂肪、高蛋白、高糖分、高热量，可可脂的熔点接近人的体温，可可豆中还含有丰富的维生素和微量可可碱，咖啡因等兴奋神经的物质在加工中经多次研磨而成的微粒，高度乳化而形成良好的色、香、味、使巧克力糖果具有高度营养价值，且易被消化吸收，中间的酒夹心又增加了巧克力糖的香醇甘美，回味无穷。
公开号103689036A的中国发明申请《一种多味巧克力威化饼》公开了一种多味巧克力威化饼，包括巧克力夹心层、内层威化、调味层、外层威化和巧克力脆皮，巧克力夹心层位于最里层，巧克力夹心层为混合着干果的巧克力，干果为果仁、葡萄干和核桃，巧克力夹心层两侧各设有内层威化，内层威化外面设有调味层，调味层为果酱层，调味层外又设有外层威化，巧克力脆皮包覆在最外面。本发明将威化和巧克力结合在一起，味道丰富、口感新奇，在保证了威化饼原有的风味以外，调味层和干果的加入使该产品更具营养，在复合现代消费者口味需求的同时，更有利于人们摄取营养和热量。
公开号:102258113A的中国发明申请《一种芝麻脆皮雪糕》公开了一种用芝麻制作的颗粒脆皮雪糕，并公开了制备方法。其中公开的芝麻脆皮浆以1T料计：芝麻20-25份、巧克力80-100份、棕油160-200份；芯料以1T料计：白沙糖100-150份、奶粉40-70份、蛋黄粉8-10份、棕油20-60份、黄油10-20份、乳化稳定剂4-6份、余量为水。
虽然受到人们喜爱，但是针对巧克力脆皮的研究并不多见，上述发明的研究也多集中在添加干果、坚果等原料，而添加肉类似乎又与国人，肉类不冷食的传统饮食习惯及口味相悖。目前来看，巧克力脆皮的口味还是比较单一，营养构成不够合理，颜色也有很大的改进空间。
发明内容
为解决上述问题，本发明提供一种绿豆巧克力脆皮，由包括如下重量份数的原料制备：
白糖50-70份、棕榈油100-160份、可可脂20-60、可可液块10-30份、代可可脂0-10份、椰子油10-40份、绿豆粉30-100份、单甘油脂肪酸酯0.05-0.3份、聚甘油脂肪酸酯0.01-0.2份、磷脂0.5-2份、食盐0.05-0.2份、香精0.01-0.3份；
较佳的，所述绿豆巧克力脆皮，由包括如下重量份数的原料制备：
白糖55-60份、棕榈油130-140份、可可脂30-50份、可可液块10-20份、代可可脂0-5份、椰子油20-30份、绿豆粉50-60份、单甘油脂肪酸酯0.05-0.3份、聚甘油脂肪酸酯0.01-0.2份、磷脂0.5-2份、食盐0.05-0.2份、香精0.01-0.3份。
较佳的，所述绿豆巧克力脆皮，由包括如下重量份数的原料制备：
白糖55-60份、棕榈油100-120份、可可脂20-40份、可可液块20-30份、代可可脂0-3份、椰子油10-20份、绿豆粉60-100份、单甘油脂肪酸酯0.05-0.3份、聚甘油脂肪酸酯0.01-0.2份、磷脂0.5-2份、食盐0.05-0.2份、香精0.01-0.3份。
较佳的，所述绿豆巧克力脆皮，由包括如下重量份数的原料制备：
白糖55-60份、棕榈油130-140份、可可脂30-50份、可可液块10-20份、代可可脂0-5份、椰子油20-30份、绿豆粉50-60份、单甘油脂肪酸酯0.05-0.3份、聚甘油脂肪酸酯0.01-0.2份、磷脂0.5-2份、食盐0.05-0.2份、香精0.01-0.3份。
较佳的，所述绿豆巧克力脆皮，由包括如下重量份数的原料制备：
白糖60-70份、棕榈油140-160份、可可脂50-60、可可液块20-30份、代可可脂5-10份、椰子油10-20份、绿豆粉90-100份、单甘油脂肪酸酯0.05-0.3份、聚甘油脂肪酸酯0.01-0.2份、磷脂0.5-2份、食盐0.05-0.2份、香精0.01-0.3份。
本发明同时提供一种绿豆巧克力脆皮的制备方法，包括如下步骤：
绿豆炒熟，超微粉碎至10-25μm，得绿豆粉；
白糖粉碎至0.1-0.14mm；
将棕榈油熔化，加入椰子油混合均匀，加热至50±5℃，加入可可液块、可可脂，代可可脂也在此时加入，精磨，开启搅拌，转速500-550r/min，依次加入粉碎的白糖、绿豆粉、单甘油脂肪酸酯、聚甘油脂肪酸酯、食盐；搅匀后，将转速调至700-730r/min,温度保持在45-60℃，精磨1.5-2h，至平均细度达20μm时，加入香精、磷脂，搅拌30-60min混匀，45-60℃保温备用，即得绿豆巧克力脆皮。可应用于冷饮、糖果、蛋糕、奶片等食品。
较佳的，所述精磨温度为45-55℃；
较佳的，所述精磨时间为1.5h。
有益效果
绿豆是最常见的一种谷物，炎热的夏天，绿豆汤是我们常会吃到的可口消暑佳品。绿豆中的多种维生素、钙、磷、铁等矿物质都比粳米多。因此，它不但具有良好的食用价值，还具有非常好的药用价值，有“济世之良谷”的说法。绿豆的用途很广，可以做绿豆糕，生绿豆芽，做绿豆饮料等。专家指出，绿豆中的蛋白质比鸡肉多，钙是鸡肉的7倍，铁是鸡肉的4到5倍，并含有丰富的维生素C、B群、胡萝卜素等。中医认为，绿豆可以入药，具有清热解暑、清血利尿、明目降压等功效，是不可多得的"济世良谷"。
绿豆还有排毒美肤，抗过敏的功能。比如容易口角长疮、溃烂，易长痘痘、常有过敏现象的人，应多吃绿豆。长期多吃这种现象很快就会得到改善。
如果你血脂肪、胆固醇过高，容易患心血管疾病，更容易造成肥胖。绿豆中含有大量的皂素、纤维素、球蛋白等，可以清血、降血脂、血压及胆固醇，更可以有效的改善肥胖。
本发明将绿豆炒熟后超微粉碎，精磨巧克力时按照配比加入绿豆粉，控制好巧克力精磨的温度和精磨时间，使制得的绿豆巧克力脆皮口感香甜，营养丰富，色泽更鲜艳，具有绿豆的天然香味，使巧克力脆皮营养组成更合理，提升了巧克力脆皮产品品质，同时使巧克力脆皮味道多样化，满足市场求新求变的需求。
另外传统制法，棕榈油需要分次加入，否则物料太稀，会影响巧克力的精磨效果。本发明加入绿豆粉，棕榈油不需要分次加入，仍然能够使巧克力得到很好的精磨，达到规定的粒度，简化了生产工艺，减轻了劳动量，节约成本。
具体实施方式
实施例1
一种绿豆巧克力脆皮，由包括如下重量份数的原料制备：
白糖60份、棕榈油130份、可可脂40份、可可液块20份、椰子油30份、绿豆粉65份、单甘油脂肪酸酯0.15份、聚甘油脂肪酸酯0.1份、磷脂1.2份、食盐0.12份、香精0.15份；
一种绿豆巧克力脆皮的制备方法，包括如下步骤：
绿豆炒熟，超微粉碎至10-25μm，得绿豆粉；
白糖粉碎至0.1-0.14mm；
将棕榈油熔化，加入椰子油混合均匀，加热至50℃，加入可可液块、可可脂，精磨，开启搅拌，转速550r/min，依次加入粉碎的白糖、绿豆粉、单甘油脂肪酸酯、聚甘油脂肪酸酯、食盐；搅匀后，将转速调至700r/min,温度保持在55℃，精磨1.5h，至平均细度达20μm时，加入香精、磷脂，搅拌45min混匀，50℃保温备用，即得绿豆巧克力脆皮。可应用于冷饮、糖果、蛋糕、奶片等食品。
实施例2
一种绿豆巧克力脆皮，由包括如下重量份数的原料制备：
白糖50份、棕榈油100份、可可脂20、可可液块30、代可可脂5、椰子油40份、绿豆粉30份、单甘油脂肪酸酯0.3份、聚甘油脂肪酸酯0.2份、磷脂2份、食盐0.05份、香精0.3份；
一种绿豆巧克力脆皮的制备方法，包括如下步骤：
绿豆炒熟，超微粉碎至10-25μm，得绿豆粉；
白糖粉碎至0.1-0.14mm；
将棕榈油熔化，加入椰子油混合均匀，加热至45℃，加入可可液块、可可脂、代可可脂，精磨，开启搅拌，转速500r/min，依次加入粉碎的白糖、绿豆粉、单甘油脂肪酸酯、聚甘油脂肪酸酯、食盐；搅匀后，将转速调至730r/min,温度保持在60℃，精磨2h，至平均细度达20μm时，加入香精、磷脂，搅拌30min混匀，60℃保温备用，即得绿豆巧克力脆皮。可应用于冷饮、糖果、蛋糕、奶片等食品。
实施例3
一种绿豆巧克力脆皮，由包括如下重量份数的原料制备：
白糖70份、棕榈油160份、可可脂60、可可液块10、代可可脂10、椰子油10份、绿豆粉100份、单甘油脂肪酸酯0.3份、聚甘油脂肪酸酯0.01份、磷脂0.5份、食盐0.05份、香精0.01份；
一种绿豆巧克力脆皮的制备方法，包括如下步骤：
绿豆炒熟，超微粉碎至10-25μm，得绿豆粉；
白糖粉碎至0.1-0.14mm；
将棕榈油熔化，加入椰子油混合均匀，加热至55℃，加入可可液块、可可脂、代可可脂，精磨，开启搅拌，转速530r/min，依次加入粉碎的白糖、绿豆粉、单甘油脂肪酸酯、聚甘油脂肪酸酯、食盐；搅匀后，将转速调至700r/min,温度保持在45℃，精磨1.5h，至平均细度达20μm时，加入香精、磷脂，搅拌60min混匀，45℃保温备用，即得绿豆巧克力脆皮。可应用于冷饮、糖果、蛋糕、奶片等食品。
实施例4
一种巧克力脆皮，配方不包括绿豆，其他同实施例1，制备方法同实施例1制备方法。
试验例:
按照以下方法制备雪糕芯料，分别涂覆实施例1-4的巧克力脆皮后，编号对应为1-4，邀请60人进行盲品、打分；分数项为：色泽20分、香气25分、风味30分、口感25分，打分人员独立进行，互不影响，以保证品评结果准确。对品评结果进行统计，各项平均分取近似值，保留整数，对比结果见表1：
以100kg计，奶粉10kg，砂糖10kg，黄油5kg，棕榈油5kg，糊精4kg，麦精3kg，淀粉2kg，乳清粉5kg，乳化稳定剂4kg，余量为水。先将奶粉、糊精、麦精，淀粉、乳清粉按比例在水温40-50℃混合搅拌，乳化稳定剂与砂糖按1∶5的比例混合后备用，剩余的砂糖与前述奶粉等物料混合，升温至60℃加入黄油后加棕榈油搅拌5分钟，缓慢加入乳化稳定剂与砂糖的混合物再搅拌5-10分钟，升温65-85℃，灭菌5-10分钟，经均质，冷却后，在老化缸内降温至0-6℃，老化搅拌4-6小时，经凝冻机凝冻后灌入模具，随后冷冻，脱模，分别沾实施例1-3的绿豆巧克力浆、实施例4的巧克力浆。
表1感官品评统计结果
参与试验人员表示，本发明绿豆巧克力脆皮口感酥脆，滋味独特，绿豆香气浓郁，色泽鲜艳自然。以上结果表明，本发明制备的绿豆巧克力脆皮从色泽、香气、风味和口感各方面均明显优于不添加绿豆的巧克力脆皮。
Claims (10)
1.一种绿豆巧克力脆皮，由如下重量份数的原料制备：
白糖50-70份、棕榈油100-160份、可可脂20-60、可可液块10-30份、代可可脂0-10份、椰子油10-40份、绿豆粉30-100份、单甘油脂肪酸酯0.05-0.3份、聚甘油脂肪酸酯0.01-0.2份、磷脂0.5-2份、食盐0.05-0.2份、香精0.01-0.3份。
2.根据权利要求1所述的绿豆巧克力脆皮，由如下重量份数的原料制备：
白糖55-60份、棕榈油130-140份、可可脂30-50份、可可液块10-20份、代可可脂0-5份、椰子油20-30份、绿豆粉50-60份、单甘油脂肪酸酯0.05-0.3份、聚甘油脂肪酸酯0.01-0.2份、磷脂0.5-2份、食盐0.05-0.2份、香精0.01-0.3份。
3.根据权利要求1所述的绿豆巧克力脆皮，由如下重量份数的原料制备：
白糖55-60份、棕榈油100-120份、可可脂20-40份、可可液块20-30份、代可可脂0-3份、椰子油10-20份、绿豆粉60-100份、单甘油脂肪酸酯0.05-0.3份、聚甘油脂肪酸酯0.01-0.2份、磷脂0.5-2份、食盐0.05-0.2份、香精0.01-0.3份。
4.根据权利要求1所述的绿豆巧克力脆皮，由如下重量份数的原料制备：
白糖55-60份、棕榈油130-140份、可可脂30-50份、可可液块10-20份、代可可脂0-5份、椰子油20-30份、绿豆粉50-60份、单甘油脂肪酸酯0.05-0.3份、聚甘油脂肪酸酯0.01-0.2份、磷脂0.5-2份、食盐0.05-0.2份、香精0.01-0.3份。
5.根据权利要求1所述的绿豆巧克力脆皮，由如下重量份数的原料制备：
白糖60-70份、棕榈油140-160份、可可脂50-60、可可液块20-30份、代可可脂5-10份、椰子油10-20份、绿豆粉90-100份、单甘油脂肪酸酯0.05-0.3份、聚甘油脂肪酸酯0.01-0.2份、磷脂0.5-2份、食盐0.05-0.2份、香精0.01-0.3份。
6.根据权利要求1-5任一所述的绿豆巧克力脆皮，其特征在于，所述绿豆粉由如下方法制备：绿豆炒熟，超微粉碎至10-25μm，得绿豆粉。
7.根据权利要求1-5任一所述的绿豆巧克力脆皮，其特征在于，所述白糖粉碎至0.1-0.14mm。
8.制备权利要求1-5任一所述绿豆巧克力脆皮的方法，包括如下步骤：
绿豆炒熟，超微粉碎至10-25μm，得绿豆粉；
白糖粉碎至0.1-0.14mm；
将棕榈油熔化，加入椰子油混合均匀，加热至50±5℃，加入可可液块、可可脂，代可可脂也在此时加入，精磨，开启搅拌，转速500-550r/min，依次加入粉碎的白糖、绿豆粉、单甘油脂肪酸酯、聚甘油脂肪酸酯、食盐；搅匀后，将转速调至700-730r/min,温度保持在45-60℃，精磨1.5-2h，至平均细度达20μm时，加入香精、磷脂，搅拌30-60min混匀，45-60℃保温备用，即得绿豆巧克力脆皮。
9.根据权利要求8所述绿豆巧克力脆皮的制备方法，其特征在于，所述精磨温度为45-55℃。
10.根据权利要求8所述绿豆巧克力脆皮的制备方法，其特征在于，所述精磨时间为1.5h。
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