CN106615509A - Method for improving heat resistance of air-inflating chocolate - Google Patents
Method for improving heat resistance of air-inflating chocolate Download PDFInfo
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- CN106615509A CN106615509A CN201610845134.2A CN201610845134A CN106615509A CN 106615509 A CN106615509 A CN 106615509A CN 201610845134 A CN201610845134 A CN 201610845134A CN 106615509 A CN106615509 A CN 106615509A
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- Prior art keywords
- chocolate
- heat resistance
- heat
- aerated chocolate
- improving
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- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
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- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention provides a method for improving heat resistance of an air-inflating chocolate; the surface of an air-inflating chocolate sandwich is coated with a heat-resisting chocolate shell. The heat-resisting chocolate shell comprises low-melt-point carbohydrate, and is formed by drying and cohesion. The melt point of the low-melt-point carbohydrate is 80-150 DEG C, and the dosage is over 10%. The method for improving heat resistance of the air-inflating chocolate can improve the heat resistance of the air-inflating chocolate, and make the air-inflating chocolate free from softening and deformation easily in high temperature environment, and free from structural collapse; meanwhile, the heat-resisting chocolate shell forms a crisp structure through drying and cohesion; the heat resistance is good, and the air-inflating sandwich is protected from collapse and deformation.
Description
Technical field
The invention belongs to food processing field, especially, the present invention relates to a kind of side for improving aerated chocolate heat resistance
Method.
Background technology
Aerated chocolate is a kind of new varieties chocolate.Injected air in chocolate mass by injection, the chalk of making
Power possesses alveolate texture, and more cream taste.Compared to traditional chocolate, the mouthfeel of aerated chocolate is lifted, but in height
The lower structure of temperature is more easy to cave in.How to make aerated chocolate possess good structure is a technical problem.
In order to solve problem above, food circle also uses certain methods, the such as China of Publication No. CN104684405A
Patent application, discloses a kind of heat resistant grease based confectionery product, by including polyalcohol and at least one other hot structures in aliphatic radical confectionery
Make component to give the heat resistance of confectionery, wherein polyalcohol has 105 DEG C or higher boiling point.Polyalcohol passes through hydrogen bond shape with sugar
Into network structure, so as to improve heat resistance, but this can cause the poor fluidity of chocolate.
The content of the invention
In order to solve above technical problem of the prior art, the present invention provides a kind of raising aerated chocolate heat resistance
Method, the method causes the heat resistance of aerated chocolate to improve, it is to avoid at high temperature aerated chocolate structure is easily caved in
Problem.
In order to reach object above, the present invention is employed the following technical solutions：A kind of side for improving aerated chocolate heat resistance
Method, it is in the sandwich Surface coating heat-resistant chocolate shell of aerated chocolate.
Preferably, the heat-resistant chocolate shell includes low melting point carbohydrate, and the heat-resistant chocolate shell
Formed through baking, cohesion.
Any of the above-described scheme is preferably, and the low melting point carbohydrate fusing point is 80-150 DEG C.If selecting fusing point
Higher than 150 DEG C, need to extend baking time, chocolate can produce the taste being charred, and affect mouthfeel.
Any of the above-described scheme is preferably, and the low melting point carbohydrate fusing point is 80-120 DEG C.
Any of the above-described scheme is preferably, and the low melting point carbohydrate has 80 DEG C ~ 110 DEG C of fusing point.Low melting point
The fusing point of carbohydrate cannot be below temperature during conching, chocolate in refining temperature generally more than 60 DEG C,
If the fusing point of low melting point carbohydrate is less than temperature during refining, in conching, sugar has been melted into liquid
, cause the chocolate cannot machine-shaping.
Any of the above-described scheme is preferably, and the low melting point carbohydrate has 90 DEG C ~ 100 DEG C of fusing point.
Any of the above-described scheme is preferably, and the consumption of the low melting point carbohydrate is more than 10%（Low melting point carbon hydrate
The weight of thing accounts for the percentage of chocolate coating gross weight）.The consumption of low melting point carbohydrate is very little, resistance to for chocolate
Hot raising less effective, only when the consumption of low melting point carbohydrate could improve chocolate heat resistance more than 10% so that
Chocolate coating is indeformable at 40 DEG C, non-fusible.
Any of the above-described scheme is preferably, and the consumption of the low melting point carbohydrate is more than 20%.
Any of the above-described scheme is preferably, and the low melting point carbohydrate accounts for total carbohydrate 20% in chocolate coating
More than.
Any of the above-described scheme is preferably, and the low melting point carbohydrate accounts for total carbohydrate more than 40%.
Above chocolate total carbohydrates include cocoa power（Low molecular sugar, dextrin, starch）, milk powder（Lactose etc.）And
The sweetening material of extra addition（Such as sucrose, glucose）.
Any of the above-described scheme is preferably, the low melting point carbohydrate include trehalose, xylitol, D-sorbite,
One or more in glucose, lactose.
Any of the above-described scheme is preferably, the chocolate shell by grease, sugar, cocoa products, dairy products, emulsifying agent and
Spices is made.
Any of the above-described scheme is preferably, and grease, sugar, cocoa products, dairy products, emulsifying agent and spices particle diameter are 40 microns
Below.
Any of the above-described scheme is preferably, and the temperature of the baking melts higher than the highest of the low melting point carbohydrate
Point.
Any of the above-described scheme is preferably, and the baking melts the low melting point carbohydrate.
Any of the above-described scheme is preferably, and the time of the baking and temperature cause chocolate not produce peculiar smell.Baking
Time is oversize, the sugar in chocolate can be caused to react with protein so that protein denaturization, produces peculiar smell.
Any of the above-described scheme is preferably, more than 180 DEG C of the temperature of the baking.
Any of the above-described scheme is preferably, temperature 280-300 DEG C of the baking.
Any of the above-described scheme is preferably, minute time 2-3 of the baking.Toasted using the short time, it is to avoid sugar and egg
White matter reacts, and produces bad local flavor, affects product quality.
Any of the above-described scheme is preferably, and the heat-resistant chocolate shell is coated on aerated chocolate table by coating technology
Face.
Any of the above-described scheme is preferably, and the heat-resistant chocolate shell is coated on aerated chocolate by coextrusion process
Surface.
Any of the above-described scheme is preferably, and the aerated chocolate has alveolate texture.
Any of the above-described scheme is preferably, and the aerated chocolate has cream taste.
Any of the above-described scheme is preferably, and the aerated chocolate relative density is 1.0-0.5.
Any of the above-described scheme is preferably, and the thickness of the heat-resistant chocolate shell is less than 5mm.Heat-resistant chocolate shell is too
Thickness, can affect the mouthfeel of aerated chocolate, and also can produce harmful effect to the coking of heat-resistant chocolate shell.
Any of the above-described scheme is preferably, and the thickness of the heat-resistant chocolate shell is less than 3mm, not less than 0.5mm.It is heat-resisting
Chocolate shell also should not be excessively thin, it is too thin if, the protective effect sandwich to aerated chocolate weakens significantly, even without.
The method of the raising aerated chocolate heat resistance that the present invention is provided, not only increases the heat resistance of aerated chocolate,
So that aerated chocolate is difficult softening transform in hot environment, recurring structure caves in, meanwhile, its heat-resistant chocolate shell passes through
Baking, forms fluid, with good mobility, can be coated on aerated chocolate surface by coating technology, and condenses shape
Into friable structure, heat resistance is good, can protect that inflation is sandwich to prevent its Collapse Deformation.
Specific embodiment
For the content of the invention that is more accurate, being expressly understood the present invention, with reference to specific embodiment to the present invention
The content of the invention be described further, illustrate.
Embodiment 1
A kind of method for improving aerated chocolate heat resistance, it is heat-resisting in the sandwich Surface coating of aerated chocolate by coating technology
Chocolate shell, wherein, the heat-resistant chocolate shell by weight percentage, is made up of following component：
Grease 30%
Cocoa power 15%
Trehalose 49%
Skimmed milk power 6%,
Meanwhile, the heat-resistant chocolate shell also includes accounting for the lecithin of heat-resistant chocolate shell gross weight 0.4%.Wherein, marine alga
Sugar is added as low melting point carbohydrate, and equivalent replaces the sucrose in chocolate ingredients.
The aerated chocolate is sandwich, by weight percentage, has following component to make：
Akoblend TF 73 21%
Cocoa liquor 16%
Sucrose 28%
Skimmed milk power 5%
Whole milk powder 20%
Glucose 10%.
Additionally, sandwich also include the lecithin containing sandwich gross weight 0.1% and 0.02% vanillic aldehyde.
Composition in heat-resistant chocolate shell and sandwich formula respectively through fine grinding, refining after obtain heat-resistant chocolate sauce and
It is sandwich.Sandwich to inflate in open container, density is 0.9-1.0g/ml, and then cooling cuts into fritter.Then sandwich little
Block surface coats heat-resistant chocolate sauce, toasts three minutes at being placed in 280-300 DEG C, trehalose fusing therein, coagulates after baking
Gather and form cladding heat-resistant chocolate shell on sandwich surface, constitute the aerated chocolate of Surface coating heat-resistant chocolate shell.Jing
It was verified that such aerated chocolate, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not caved in.
In the present embodiment, the grease in the heat-resistant chocolate shell can be any one grease commonly used in the art（Such as
CEBES NH86 A）, and the composition to chocolate itself do not improve, and trehalose moiety is only used in chocolate ingredients
Or sucrose are all replaced, as low melting point carbohydrate, therefore, the other compositions of chocolate are with prior art and indifference.
In the present embodiment, not sandwich to aerated chocolate composition is improved, can be from any one prior art
It is sandwich, then in heat-resistant chocolate shell described in its Surface coating.
In the present embodiment, on aerated chocolate surface 1mm heat-resistant chocolate shells are defined.
Embodiment 2.1
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
The consumption of algae sugar is 10%, also including 39% sucrose.Through the aerated chocolate that identical method is obtained, its Thermal Resistant Surface chocolate
Shell begins to softening transform when environment temperature reaches 36 DEG C.
Embodiment 2.2
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
The consumption of algae sugar is 15%, also including 34% sucrose.Through the aerated chocolate that identical method is obtained, environment temperature reaches 40 DEG C
When, will not softening transform, non-fusible, structure is not caved in.
Embodiment 2.3
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
The consumption of algae sugar is 20%, also including 29% sucrose.Through the aerated chocolate that identical method is obtained, environment temperature reaches 40 DEG C
When, will not softening transform, non-fusible, structure is not caved in.
Embodiment 2.4
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, wherein the consumption of trehalose is 40%, also
Including 9% sucrose.Through the aerated chocolate that identical method is obtained, when environment temperature reaches 40 DEG C, will not softening transform, no
Fusing, structure is not caved in.
Embodiment 3.1
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with glucose, equally, through the aerated chocolate that identical method is obtained, when environment temperature reaches 40 DEG C, will not
Softening transform, non-fusible, structure is not caved in.
Embodiment 3.2
A kind of method for improving aerated chocolate heat resistance, from the grape unlike embodiment 3.1, in heat-resistant chocolate shell
The consumption of sugar is 40%, and also including 9% sucrose, equally, through the aerated chocolate that identical method is obtained, environment temperature reaches 40
DEG C when, will not softening transform, non-fusible, structure is not caved in.
Embodiment 4.1
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with lactose, equally, through the aerated chocolate that identical method is obtained, when environment temperature reaches 40 DEG C, will not be soft
Change deformation, non-fusible, structure is not caved in.
Embodiment 4.2
A kind of method for improving aerated chocolate heat resistance, from the lactose unlike embodiment 4.1, in heat-resistant chocolate shell
Consumption be 40%, also including 9% sucrose, equally, through the aerated chocolate that identical method is obtained, environment temperature reaches 40 DEG C
When, will not softening transform, non-fusible, structure is not caved in.
Embodiment 5.1
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with xylitol, equally, through the aerated chocolate that identical method is obtained, when environment temperature reaches 40 DEG C, will not
Softening transform, non-fusible, structure is not caved in.
Embodiment 5.2
A kind of method for improving aerated chocolate heat resistance, from the wood sugar unlike embodiment 5.1, in heat-resistant chocolate shell
The consumption of alcohol is 40%, and also including 9% sucrose, equally, through the aerated chocolate that identical method is obtained, environment temperature reaches 40
DEG C when, will not softening transform, non-fusible, structure is not caved in.
Embodiment 6.1
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with D-sorbite, equally, through the aerated chocolate that identical method is obtained, when environment temperature reaches 40 DEG C, no
Meeting softening transform, non-fusible, structure is not caved in.
Embodiment 6.2
A kind of method for improving aerated chocolate heat resistance, from unlike embodiment 6.1, the consumption of D-sorbite is 40%, also
Including 9% sucrose, equally, through the aerated chocolate that identical method is obtained, when environment temperature reaches 40 DEG C, change will not be softened
Shape, non-fusible, structure is not caved in.
Embodiment 7.1
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with 35% trehalose and 14% lactose, and equally, through the aerated chocolate that identical method is obtained, environment temperature reaches
When 40 DEG C, will not softening transform, non-fusible, structure is not caved in.
Embodiment 7.2
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with 35% trehalose and 14% glucose, and equally, through the aerated chocolate that identical method is obtained, environment temperature reaches
During to 40 DEG C, will not softening transform, non-fusible, structure is not caved in.
Embodiment 7.3
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with 20% trehalose and 20% glucose, also including 9% sucrose, equally, through the inflation chalk that identical method is obtained
Power, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not caved in.
Embodiment 7.4
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with 35% trehalose and 14% xylitol, and equally, through the aerated chocolate that identical method is obtained, environment temperature reaches
During to 40 DEG C, will not softening transform, non-fusible, structure is not caved in.
Embodiment 7.5
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with 35% trehalose and 14% D-sorbite, equally, through the aerated chocolate that identical method is obtained, environment temperature
When reaching 40 DEG C, will not softening transform, non-fusible, structure is not caved in.
Embodiment 8.1
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with 20% trehalose, 10% glucose and 10% lactose, also including 9% sucrose, equally, obtains through identical method
Aerated chocolate, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not caved in.
Embodiment 8.2
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with 20% trehalose, 10% xylitol and 10% D-sorbite, also including 9% sucrose, equally, obtains through identical method
The aerated chocolate for arriving, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not caved in.
Embodiment 8.3
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with 20% trehalose, 5% xylitol, 5% D-sorbite, 5% glucose, also including 14% sucrose, equally, through identical
The aerated chocolate that obtains of method, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not caved in.
Embodiment 8.4
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with 10% xylitol, 10% D-sorbite, 10% glucose, 10% lactose, also including 9% sucrose, equally, through identical
The aerated chocolate that obtains of method, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not caved in.
Embodiment 8.5
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sea wherein in heat-resistant chocolate shell
Algae sugar replaces with 20% trehalose, 5% xylitol, 5% D-sorbite, 5% glucose, 5% lactose, also including 9% sucrose, equally, Jing
Cross the aerated chocolate that identical method is obtained, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not collapsed
Collapse.
Embodiment 9.1
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, on aerated chocolate surface 5mm is formed
Heat-resistant chocolate shell.
Embodiment 9.2
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, on aerated chocolate surface 2mm is formed
Heat-resistant chocolate shell.
Embodiment 9.3
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, forms on aerated chocolate surface
0.5mm heat-resistant chocolate shells.
Embodiment 9.4
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, on aerated chocolate surface 3mm is formed
Heat-resistant chocolate shell.
Embodiment 9.5
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, on aerated chocolate surface 4mm is formed
Heat-resistant chocolate shell.
Embodiment 10
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, heat-resistant chocolate shell is by being coextruded
Technology is coated on aerated chocolate surface.
Embodiment 11
A kind of method for improving aerated chocolate heat resistance, as different from Example 1, the sandwich formula of aerated chocolate is：
Chocofill BR60 25%
Cocoa power 10%
Trehalose 60%
Lecithin 5%.
Wherein, the trehalose in sandwich replaces other sugars, plays the sweet effect of drop.
It should be noted that various embodiments above is only to illustrate technical scheme, rather than a limitation；Although
The present invention has been described in detail with reference to foregoing embodiments, it will be understood by those within the art that：It is still
Technical scheme described in foregoing embodiments can be modified, either which part or all technical characteristic are carried out
Equivalent；And these modifications or replacement, do not make the essence disengaging various embodiments of the present invention technical side of appropriate technical solution
The scope of case.
Claims (10)
1. it is a kind of improve aerated chocolate heat resistance method, it is outside the sandwich Surface coating heat-resistant chocolate of aerated chocolate
Shell.
2. the method for improving aerated chocolate heat resistance as claimed in claim 1, it is characterised in that：Outside the heat-resistant chocolate
Shell includes low melting point carbohydrate, and the heat-resistant chocolate shell is formed through baking, cohesion.
3. the method for improving aerated chocolate heat resistance as claimed in claim 2, it is characterised in that：The low melting point carbon aquation
Compound fusing point is 80-150 DEG C.
4. the method for improving aerated chocolate heat resistance as claimed in claim 2, it is characterised in that：The low melting point carbon aquation
The consumption of compound is more than 10%.
5. the method for improving aerated chocolate heat resistance as claimed in claim 2, it is characterised in that：The low melting point carbon aquation
Compound accounts for total carbohydrate more than 20% in heat-resistant chocolate shell.
6. the method for improving aerated chocolate heat resistance as claimed in claim 2, it is characterised in that：The low melting point carbon aquation
Compound includes one or more in trehalose, xylitol, D-sorbite, glucose, lactose.
7. the method for improving aerated chocolate heat resistance as claimed in claim 1, it is characterised in that：The oil of chocolate shell
Fat, sugar, cocoa products, dairy products, emulsifying agent and spices particle diameter are less than 40 microns.
8. the method for improving aerated chocolate heat resistance as claimed in claim 2, it is characterised in that：The baking makes described low
Fusing point carbohydrate melts.
9. the method for improving aerated chocolate heat resistance as claimed in claim 2, it is characterised in that：The time 2- of the baking
3 minutes.
10. the method for improving aerated chocolate heat resistance as claimed in claim 2, it is characterised in that：The heat-resistant chocolate
Shell is coated on aerated chocolate surface by coating technology or extrusion.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610845134.2A CN106615509B (en) | 2016-09-23 | 2016-09-23 | Method for improving heat resistance of aerated chocolate |
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| CN201610845134.2A CN106615509B (en) | 2016-09-23 | 2016-09-23 | Method for improving heat resistance of aerated chocolate |
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| CN109418490A (en) * | 2017-09-04 | 2019-03-05 | 阿胡斯卡尔斯油脂(上海)有限公司 | A method of improving aerated chocolate heat resistance |
| CN109418489A (en) * | 2017-09-04 | 2019-03-05 | 阿胡斯卡尔斯油脂(上海)有限公司 | A kind of heat-resistant chocolate coating |
| CN110384160A (en) * | 2018-04-16 | 2019-10-29 | 匠人之心（北京）产品设计有限公司 | A kind of inflation seasoning modeling chocolate formula and technique |
| WO2022265051A1 (en) * | 2021-06-18 | 2022-12-22 | 株式会社明治 | Fat-based confectionery and method for manufacturing same |
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| WO2022265051A1 (en) * | 2021-06-18 | 2022-12-22 | 株式会社明治 | Fat-based confectionery and method for manufacturing same |
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| Publication number | Publication date |
|---|---|
| CN106615509B (en) | 2020-12-04 |
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