CN106798064A - A kind of chocolate composition - Google Patents
A kind of chocolate composition Download PDFInfo
- Publication number
- CN106798064A CN106798064A CN201710029990.5A CN201710029990A CN106798064A CN 106798064 A CN106798064 A CN 106798064A CN 201710029990 A CN201710029990 A CN 201710029990A CN 106798064 A CN106798064 A CN 106798064A
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- China
- Prior art keywords
- chocolate
- filling
- parts
- heart
- granulated sugar
- Prior art date
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Classifications
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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
-
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
Abstract
The invention provides a kind of chocolate heart of filling, the capsicum or mustard that it includes 20~80 weight portions are peppery, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of whipping cream, 0~10 part of butter, 0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
Description
Technical field
The present invention relates to chocolate heart of filling and its method, more particularly to a kind of strange taste chocolate cream heart of filling.
Background technology
Chocolate and its chocolate quickly grow, and especially chocolate cream receives consumer joyous deeply because of its rich in taste
Meet.Chocolate cream its sandwich be roughly divided into following four type according to physicochemical properties difference：Water-soluble semi fluid center,
Oil-soluble semifluid is sandwich, liquid center and solid sandwich, sandwich many from raw materials such as kernels, dried fruit, cream, alcohol, candies,
Although nice, lack intension and interest.
In sum, this area lacks a kind of chocolate of the emotion that can be influenceed or control people, can give people to increase various
The sense of taste or taste.Therefore, this area is in the urgent need to a kind of chocolate of the emotion that can be realized and influence people.
The content of the invention
The first object of the present invention is preparation method, and the method is changed sandwich to current traditional chocolate
Enter, wherein adding local flavor sauce, make it have the expression of regulation people, especially use in various occasions, such as regulation atmosphere
In the food for using, or for as food stage property in various films etc..It can be as the sandwich of various food.
In order to realize the goal of the invention, chocolate heart of filling disclosed in this invention, the mustard that it includes 20~80 weight portions is peppery
Or capsicum, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of whipping cream, butter 0~
10 parts, 0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, flavoring essence 0.3~2
Part.
Chocolate heart of filling as described above, wherein the chocolate heart of filling includes that the mustard of 25~40 weight portions is peppery or capsicum,
Also include 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0 part of whipping cream, 0 part of butter, fruit juice 0~10
Part, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
Chocolate heart of filling as described above, wherein described capsicum includes thick chilli sauce and chilli powder, when using chilli powder,
Its mesh number is 60 mesh.
Chocolate heart of filling as described above, wherein described acidity regulator is selected from citric acid, lactic acid, malic acid, L (+)
The combination of one or more in tartaric acid.
Chocolate heart of filling as described above, wherein described gel is selected from pectin, gelatin, carragheen, Arabic gum is yellow
Virgin rubber, one or more combination in converted starch.
Chocolate heart of filling as described above, wherein described flavorant is selected from plum essence.
The second aspect of the present invention, also discloses a kind of method for preparing chocolate heart of filling, and prepared by described method skilful
Gram force heart of filling, can be used for preparing chocolate cream.Described method is comprised the following steps：
S1, white granulated sugar, malt syrup, gelling agent and water mixing infusion, infusion to pol are 80%~95%；
S2, toward adding in batch mixing obtained in S1 steps butter, whipping cream and local flavor sauce to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator and edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, the fillings of chocolate cream is obtained.
Wherein described local flavor sauce be 20~80 weight portions mustard is peppery or capsicum, white granulated sugar is 20~25 parts, maltose
It is 5~10 parts to starch, and water is 20~50 parts, and whipping cream is 0~10 part, and butter is 0~10 part, 0.5~5 part of edible salt, gelling agent
It is 0~5 part, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
Preparation method as described above, wherein it is described the step of S1 in pol be 85%~90%, the temperature in step S4
Drop to 85 DEG C.
The third aspect of the present invention, also discloses a kind of chocolate cream, described chocolate cream, including outside chocolate
The weight ratio of shell and chocolate heart of filling as described above, wherein chocolate shell and chocolate heart of filling is 40~80:15~30,
Described chocolate heart of filling is wrapped up by outside chocolate shell.Preferably, the chocolate cream is by following preparation method system
It is standby to obtain：Above-mentioned chocolate is injected the inside of molten chocolate as fillings, the demoulding is to obtain sandwich skilful after then cooling down
Gram force product.
The fourth aspect of the present invention, also discloses a kind of application, and described application is for a kind of mustard is peppery or capsicum is preparing one
Plant the application in chocolate heart of filling or chocolate cream.
Technology design of the invention is as follows：
The present invention breaches the limitation of traditional chocolate cream, and strange taste chocolate cream of the present invention is by the chocolate with strange taste
Sandwich fillings is wrapped in chocolate the inside, can be made variously-shaped, color chocolate, and products taste is unique, is rich in level
Sense, the taste bud for bringing uniqueness to consumer is experienced, and different strange taste chocolate creams can bring different table to consumer
End of love, is mainly reflected in：Happy, indignation, it is sad, move, pain, make fun, feel sad, bitterness etc., the different sandwich chalks of strange taste
Power can be combined into gift box dress, more increase the intension and interest of present..
Instant invention overcomes the defect of prior art, it is proposed that a kind of new chocolate cream, the technique not only has
The advantage of traditional chocolate such as nutrition or mouthfeel, are improved on the basis of its traditional formula, by existing chocolate heart of filling
It is middle to have used the local flavor sauce that make one mood change, eater effectively have impact on by dietetic chocolate to a certain extent
Mood, increased the experience of dietetic chocolate, it will be apparent that can protrude this chocolate using feeling, make it skilful with traditional
Gram force has identical point, but has more different sensations simultaneously.While the chocolate heart of filling combination chocolate modulation process
Deng sequence of operations, while realizing one kind and can realize chocolate function, the more emotions of chocolate are assigned.This is skilful
The exploitation of gram force heart of filling, increased the use occasion of chocolate, be more suitable for building atmosphere in various activities, be various crowds with
Carry out different experience.In due to traditional chocolate, it is main flavor mode to be sweet taste or fragrance, therefore people work as people
When being provided chocolate, will not typically refuse.But the chocolate that the chocolate heart of filling in the present invention makes is used as various fields
During stage property in conjunction, the taste bud that eater can be made to obtain outside accident is experienced, so as to the expression for causing people forms huge change
Change, so as to reach the purpose for using, such as adjust atmosphere, make effect purposes of making laughs.
Specific embodiment
In the present invention, term " containing " or " including " represent various composition can together be applied to mixture of the invention or group
In compound.Therefore, term " mainly by ... constitute " and " consist of " be included in term " containing " or " including " in.
Hereinafter it is described in detail to various aspects of the present invention：
Auxiliary material in raw material
Weight ratio between the auxiliary material that chocolate heart of filling in the present invention is used is as follows：
Described auxiliary material includes：20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of whipping cream is yellow
0~10 part of oil, 0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, flavoring essence
0.3~2 part.
In the specific embodiment of the present invention, described auxiliary material includes 20~25 parts of white granulated sugar, malt syrup 5~
10 parts, 20~50 parts of water, 0~10 part of whipping cream, 0.1~10 part of butter, 0.1~10 part of fruit juice, 0.5~5 part of edible salt, glue
Solidifying 0.1~5 part of agent, 0.1~5 part of acidity regulator, 0.3~2 part of flavoring essence.
In the specific embodiment of the present invention, described chocolate heart of filling includes：20~25 parts of white granulated sugar, malt
5~10 parts of syrup, 20~50 parts of water, 1~10 part of whipping cream, 1~10 part of butter, 1~10 part of fruit juice, 0.5~5 part of edible salt,
1~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
In the specific embodiment of the present invention, 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, water 20~50
Part, 1~10 part of whipping cream, 1~10 part of butter, 0.5~5 part of edible salt, 0.3~2 part of flavoring essence.
Local flavor sauce
Local flavor sauce described in chocolate heart of filling of the present invention can be selected from that mustard is peppery or the flavor substance such as capsicum in it is any
One or several combination.In order to realize different local flavors experience or sensory experiences, can by two or more
Mixture mixes.
In the specific embodiment of the present invention, described local flavor sauce is that mustard is peppery, and it is solid fraction or semi-solid.
In the specific embodiment of the present invention, described local flavor sauce is capsicum, its form be chilli powder or
Thick chilli sauce.
In the specific embodiment of the present invention, described local flavor sauce is that capsicum or mustard are peppery, and its peppery angle value is
1500~15000, preferably 2500~5000.
Chocolate heart of filling
A kind of chocolate heart of filling disclosed by the invention, comprising local flavor sauce and auxiliary material.
In the specific embodiment of the present invention, in described chocolate heart of filling, including 20~80 weight portions wind
Taste sauce, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of whipping cream, butter 0~
10 parts, 0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, flavoring essence 0.3~2
Part.
In the specific embodiment of the present invention, in described chocolate heart of filling, including 20~80 weight portions wind
Taste sauce, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0.1~10 part of whipping cream, butter
0.1~10 part, 0.1~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0.1~5 part of acidity regulator eats
0.3~2 part of essence.
Local flavor sauce as described above be selected from that mustard is peppery or the flavor substance such as capsicum in one or any combination.Described
Sour processed goods is plum powder or smoked plum sauce, and the mesh powder of described plum powder is more than 60 mesh.
Gelling agent as described above is selected from pectin, gelatin, carragheen, Arabic gum, xanthans, one kind in converted starch or
Two or more any combination.
Acidity regulator as described above is citric acid, lactic acid, malic acid, and one or more appoints in L (+) tartaric acid
Meaning combination.
In the specific embodiment of the present invention, described chocolate heart of filling includes the smoked plum of 20~80 weight portions
Sauce, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of whipping cream, 0~10 part of butter,
0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
In the specific embodiment of the present invention, described chocolate heart of filling includes the smoked plum of 20~80 weight portions
Sauce, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0.1~10 part of whipping cream, butter 0.1~
10 parts, 0.1~10 part of fruit juice, 0.5~5 part of edible salt, 0.1~5 part of gelling agent, 0~5 part of acidity regulator, flavoring essence 0.3
~2 parts
In a preferred embodiment of the invention, described chocolate heart of filling includes the capsicum of 25~40 weight portions
Powder or thick chilli sauce, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0 part of whipping cream, 0 part of butter,
0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
In a preferred embodiment of the invention, described chocolate heart of filling includes 25~40 weight portions
Sour mustard is peppery, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0 part of whipping cream, 0 part of butter, fruit juice
0.1~10 part, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
The water content of thick chilli sauce as described above is 5~20%, preferably 10~15%.It is prepared into using described composition
The chocolate heart of filling for arriving, on the one hand its use various auxiliary materials to maintain good mouthfeel.The entrance very first time be obtained in that with
Chocolate identical sensory evaluation.In the range of local flavor sauce disclosed in this invention, with optimal Flavor release effect.
When be put into chocolate finished product in mouth by eater, the special mouthfeel of the chocolate within the 8s times, can be experienced, make chalk
The use of power must obtain completely different edible experience.
In the specific embodiment of the present invention, described chocolate heart of filling prepares food, can reach eater
Expressed one's feelings in by 8 seconds and occur drastically to change, such as facial expression occurs acute variation, be specifically including but not limited to drop tears, face it is red
Profit and other effects.
In the specific embodiment of the present invention, described chocolate heart of filling includes that described chocolate heart of filling includes
The plum powder of 20~80 weight portions, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, whipping cream 0
~10 parts, 0~10 part of butter, 0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator,
0.3~2 part of flavoring essence.
In the specific embodiment of the present invention, described chocolate heart of filling includes that described chocolate heart of filling includes
The capsicum or mustard of 20~80 weight portions are peppery, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, evaporated milk
0.1~10 part of oil, 0.1~10 part of butter, 0.1~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, tart flavour regulation
0~5 part of agent, 0.3~2 part of flavoring essence.
In a preferred embodiment of the invention, described chocolate heart of filling includes 25~40 weight portions
Chilli powder or mustard are peppery, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0 part of whipping cream, butter 0
Part, 0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, flavoring essence 0.3~2
Part.
In a preferred embodiment of the invention, described chocolate heart of filling includes capsicum or peppery 30 parts of mustard, white sand
20 parts of sugar, 10 parts of malt syrup, 30 parts of water, 10 parts of fruit juice, 3 parts of edible salt, 3 parts of gelling agent, 5 parts of acidity regulator eats perfume
2 parts of essence.It is furthermore preferred that in a specific embodiment of the invention, the chocolate heart of filling is composed of the following components：It is peppery
Green pepper powder or peppery 30 parts of mustard, 20 parts of white granulated sugar, 10 parts of malt syrup, 30 parts of water, 10 parts of fruit juice, 3 parts of edible salt, 3 parts of gelling agent,
5 parts of acidity regulator, 2 parts of flavoring essence.
Described flavoring essence can be selected from plum essence.
The preparation method of chocolate heart of filling
The invention also discloses a kind of preparation method of chocolate heart of filling, described method can preferably play each component
Cooperative effect, makes the application effect of chocolate heart of filling in the present invention more preferable.
In order to realize technique effect of the invention, described method is comprised the following steps：
S1, white granulated sugar, malt syrup, gelling agent and water mixing infusion, infusion to pol are 80%~95%；
S2, toward adding in batch mixing obtained in S1 steps butter, whipping cream and local flavor sauce to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator and edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, the fillings of chocolate cream is obtained.
In the specific embodiment of the present invention, the preparation method of described chocolate heart of filling is comprised the following steps：
S1, by 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~5 part of mixing infusion of gelling agent, infusion
It is 80%~95% to pol；Pol refers to the content of soluble solid.
S2, toward adding 0~10 part of whipping cream, 0~10 part of butter and local flavor sauce 20~80 in batch mixing obtained in S1 steps
Part mixes；
S3, toward adding 0.5~5 part of mixing of 0~5 part of acidity regulator and edible salt in batch mixing obtained in S2 steps；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add 0.3~2 part of flavoring essence, strange taste is obtained sandwich skilful
The fillings of gram force.
In a preferred embodiment of the invention, described preparation method is comprised the following steps：
S1, by 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~5 part of mixing infusion of gelling agent, infusion
It is 80%~95% to pol；
S2, toward adding 25~40 parts of mixings of local flavor sauce in batch mixing obtained in S1 steps；
S3, toward adding 0.5~5 part of mixing of 0~5 part of acidity regulator and edible salt in batch mixing obtained in S2 steps；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add 0.3~2 part of flavoring essence, strange taste is obtained sandwich skilful
The fillings of gram force.
In the specific embodiment of the present invention, described preparation method includes：
S1, by 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~5 part of mixing infusion of gelling agent, infusion
It is 80%~95% to pol；
S2, toward adding 0~10 part of whipping cream, 0~10 part of butter and chilli powder or mustard peppery 20~80 in batch mixing obtained in S1 steps
Part mixes；
S3, toward adding 0.5~5 part of mixing of 0~5 part of acidity regulator and edible salt in batch mixing obtained in S2 steps；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add 0.3~2 part of flavoring essence, strange taste is obtained sandwich skilful
The fillings of gram force.
In the specific embodiment of the present invention, described preparation method includes：
S1, by 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~5 part of mixing infusion of gelling agent, infusion
It is 80%~95% to pol；
S2, toward adding capsicum or peppery 25~40 parts of mixings of mustard in batch mixing obtained in S1 steps；
S3, toward adding 0.5~5 part of mixing of 0~5 part of acidity regulator and edible salt in batch mixing obtained in S2 steps；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add 0.3~2 part of flavoring essence, strange taste is obtained sandwich skilful
The fillings of gram force.
Auxiliary material is added in the present invention can improve obtained sandwich mouthfeel, and such as white granulated sugar and malt syrup can make sandwich
With sweet taste, whipping cream and butter can slide sandwich finer and smoother alcohol, and acidity regulator can make sandwich with tart flavour, gelling
Agent can make the structure of sandwich holding stabilization, and flavoring essence can make sandwich with corresponding fragrance.
The chocolate heart of filling obtained using above method, it has excellent using effect.Such as preparing other food
When sandwich, with more preferable viscosity or texture, and with good fragrance.Mouthfeel also has the advantages that fine and smooth alcohol is slided.
Chocolate cream product
Chocolate finished product disclosed by the invention is chocolate cream, including chocolate shell and chocolate heart of filling as described above,
Wherein the weight ratio of chocolate shell and chocolate heart of filling is 40~80:15~30, preferably 50~70:18~25, it is more excellent
Elect 60 as:20, described chocolate heart of filling is wrapped up by outside chocolate shell.Preparation method includes first skilful by what is melted
Gram force injects mould, makes chocolate hanging on mould, after fillings prepared by the above method is injected after chocolate cooling, again finally
Injection chocolate mass, treats that complete cooling and demolding obtains final product chocolate cream.The shell of described chocolate is conventional chocolate group
Point, natural cocoa butter is may be from, may also come from substitute of cocoa fat or cocoa butter fat or oil composition and other conventional constituents.Should
Component is the conventional constituents in existing chocolate heart of filling, can quote content of the prior art and combine so far.Its is non-limiting
Specific embodiment includes：40 parts of white granulated sugar, 10 parts of cocoa butter, 5 parts of whole milk powder, 20 parts of cocoa liquor, 5 parts of whey powder, lecithin
0.1 part of fat, 0.1 part of polyglycerolpolyrici.oleate, 0.01 part of vanillic aldehyde.
In the specific embodiment of the present invention, described chocolate includes：The weight portion of chocolate shell 60, chalk
The weight portion of power heart of filling fillings 20, described chocolate is chocolate cream.
In the specific embodiment of the present invention, the preparation method of described chocolate cream includes melting in chocolate
After change, above-mentioned chocolate heart of filling is injected the inside of chocolate as fillings, the demoulding is to obtain sandwich chalk after then cooling down
Power product.
In the specific embodiment of the present invention, the peppery angle value of described chocolate cream is 1500~15000, excellent
Elect 2500~5000 as.When eating the chocolate cream, indignation, pain, the expression effect such as make fun can be manufactured, especially when this
When chocolate cream is used as various occasion stage properties（During such as variety show effect）.
Summary
The method of the present invention can include：
By auxiliary material, such as white granulated sugar, malt syrup, gelling agent and water mixing infusion, infusion to pol is 80%~95%；
Butter, whipping cream and local flavor sauce is added to mix in the above-mentioned auxiliary material batch mixing of mixing；
Acidity regulator and edible salt is further added to mix in batch mixing obtained in above-mentioned steps；
Batch mixing product temperature obtained in above-mentioned steps is dropped to 80~90 DEG C, flavoring essence is added, the filling of strange taste chocolate cream is obtained
Material.
Resulting chocolate fillings according to Mold Making into different shapes, thus can be applied in different purposes.
Described chocolate heart of filling can be as the interlayer of baked product or sandwich, such as biscuit, group.Can also be used as row
Block chocolate etc..
Described chocolate cream also includes product external packaging.
Advantage
Compared with prior art, the present invention has the advantages that：
1st, raw material is wanted based on present invention use local flavor sauce, is aided with the raw materials such as white granulated sugar, gelling agent and acidity regulator, through boiling
The fillings that the techniques such as sugar are made, process is simple, mouthfeel is unique.
2nd, strange taste chocolate cream of the present invention is that the sandwich fillings of strange taste is wrapped in into chocolate the inside, can be made various shapes
The chocolate of shape, color, products taste is unique, is rich in stereovision, and the taste bud for bringing uniqueness to consumer is experienced, and different strange taste
Chocolate cream can bring different expression shape change to consumer, be mainly reflected in：Happy, indignation, sad, moved, pain
It is bitter, make fun, feel sad, bitterness etc., different strange taste chocolate creams can be combined into gift box dress, more increase the intension and entertaining of present
Property.
As no specific instructions, various raw materials of the invention can be by being commercially available；Or according to the routine side of this area
Method is prepared.Unless otherwise defined or described herein, all specialties used herein are ripe with art technology with scientific words
Practice meaning familiar to personnel institute identical.In addition any method similar to described content or impartial and material all can be applied to this
In inventive method.
Other aspects of the present invention, due to this disclosure, are to those skilled in the art apparent
's.
With reference to specific embodiment, the present invention is expanded on further.It should be understood that these embodiments are merely to illustrate the present invention
Rather than limitation the scope of the present invention.The experimental technique of unreceipted actual conditions in the following example, generally marks according to country
Standard is determined.If without corresponding national standard, being built according to general international standard, normal condition or according to manufacturer
The condition of view is carried out.Unless otherwise indicated, otherwise all of number is weight portion, and all of percentage is weight percentage.
Unless otherwise defined or described herein, all specialties used herein and scientific words and the skilled people of art technology
Meaning familiar to member institute is identical.In addition any method similar to described content or impartial and material all can be applied to the present invention
In method.
Prepare embodiment
Embodiment 1：
A kind of chocolate heart of filling, is made up of the raw material of following weight portion：Thick chilli sauce 30g（Moisture is 10%）, white granulated sugar 20g, malt
Syrup 10g, water 30g, whipping cream 0g, butter 0g, fruit juice 10g, edible salt 3g, gelling agent (pectin) 3g, acidity regulator (lemon
Acid) 5g, flavoring essence (plum essence) 2g.
The sandwich preparation method of above-mentioned strange taste, comprises the following steps：
S1, by above-mentioned white granulated sugar, malt syrup and water mixing infusion, infusion to pol is 90%；
S2, toward adding in batch mixing obtained in S1 steps thick chilli sauce to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, the fillings of chocolate is obtained.
Chocolate is prepared using chocolate fillings obtained above, the following raw materials comprising following weight parts：Chocolate（Than
Example be：White granulated sugar 40g, cocoa butter 10g, whole milk powder 5g, cocoa liquor 20g, whey powder 5g, lecithin 0.1g, polyglycereol castor
Numb carboxylic ester 0.1g, vanillic aldehyde 0.01g）60g, above-mentioned fillings 20g.The chocolate injection mould that will first melt, makes chocolate
Hanging, after fillings is injected after chocolate cooling, finally reinjects chocolate mass on mould, treats that complete cooling and demolding is obtained final product sandwich
Chocolate.
Embodiment 2：
A kind of chocolate heart of filling, is made up of the raw material of following weight portion：Chilli powder 30g（60 mesh）, white granulated sugar 20g, malt syrup
10g, water 30g, whipping cream 5g, butter 5g, fruit juice 10g, edible salt 3g, gelling agent (pectin) 3g, acidity regulator (citric acid)
5g, flavoring essence (plum essence) 2g.
The sandwich preparation method of above-mentioned strange taste, comprises the following steps：
S1, by above-mentioned white granulated sugar, malt syrup and water mixing infusion, infusion to pol is 90%；
S2, toward adding in batch mixing obtained in S1 steps whipping cream, butter and plum powder to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, the fillings of chocolate is obtained.
Chocolate is prepared using chocolate fillings obtained above, the following raw materials comprising following weight parts：Chocolate（Than
Example be：White granulated sugar 45g, cocoa butter 15g, whole milk powder 10g, cocoa liquor 25g, whey powder 10g, lecithin 0.5g, polyglycereol
Ricinoleate 0.5g, vanillic aldehyde 0.1g）60g, above-mentioned fillings 20g.The chocolate injection mould that will first melt, makes chocolate
Hanging, after fillings is injected after chocolate cooling, finally reinjects chocolate mass on mould, treats that complete cooling and demolding is obtained final product sandwich
Chocolate.
Embodiment 3：
A kind of chocolate heart of filling, is made up of the raw material of following weight portion：The peppery 35g of mustard（60 mesh）, white granulated sugar 25g, malt syrup 5g,
Water 50g, whipping cream 1g, butter 1g, fruit juice 10g, edible salt 3g, gelling agent (pectin) 3g, acidity regulator (citric acid) 5g, food
With essence (plum essence) 2g.
The sandwich preparation method of above-mentioned strange taste, comprises the following steps：
S1, by above-mentioned white granulated sugar, malt syrup and water mixing infusion, infusion to pol is 90%；
S2, toward adding in batch mixing obtained in S1 steps whipping cream, butter and plum powder to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, the fillings of chocolate is obtained.
Chocolate is prepared using chocolate fillings obtained above, the following raw materials comprising following weight parts：Chocolate（Than
Example be：White granulated sugar 50g, cocoa butter 15g, whole milk powder 20g, cocoa liquor 30g, whey powder 6g, lecithin 0.2g, polyglycereol castor
Numb carboxylic ester 0.5g, vanillic aldehyde 0.2g）60g, above-mentioned fillings 20g.The chocolate injection mould that will first melt, hangs chocolate
Slurry, after fillings is injected after chocolate cooling, finally reinjects chocolate mass on mould, treats that complete cooling and demolding is obtained final product sandwich skilful
Gram force.
Comparative example
Comparative example 1：Essentially identical with component or preparation method in embodiment 1, difference is, the content 15g of thick chilli sauce
The fillings being made, other auxiliary materials are identical with preparation method.
Comparative example 2：It is identical with the composition in embodiment 1, but preparation method is different, and its difference is：
S1, by above-mentioned white granulated sugar, malt syrup and water mixing infusion, infusion to pol is 60%；
S2, toward adding in batch mixing obtained in S1 steps smoked plum sauce to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, the fillings of chocolate cream is obtained.
The fillings being made by process above, because its pol is lower than embodiment 1, final fillings moisture is high, sour-sweet
Stabilization and preferably configuration state cannot be formed than not ideal enough, gelling agent with other raw materials.Infusion pol be 60% when, its into
Shape effect is bad.
PERFORMANCE EXAMPLES：
The subjective appreciation of chocolate
(1) select 50 chocolate fans to eat, while there is the observer to carry out observation marking.Embodiment 1-3, contrast will be used
Prepare sample in example 1 and 2 to be put into the special container of subjective appreciation, respectively random number, assessment officer is given a mark and eaten with this to it
User carries out sense organ description.
(2) the observation evaluation criterion of observer is scored with 5 points of systems, and it is 1 point, slight influence table that expression is not influenceed
2 points of feelings, to a certain degree influence expression are 3 points, and influence expression is 4 points, and strong influence expression is 5 points, and evaluation score is higher, says
The bright influence to expression is stronger, and estimates the time of expression shape change.Final data uses average value.
Chocolate eater is evaluated the quality and toughness of chocolate simultaneously.
The results of sensory evaluation of the comparative sample of table 1
| Sensory evaluation | Eater's mouthfeel is described | Expression shape change time (s) | |
| Embodiment 1 | 4.3 | Quality is good, good toughness | 6.5 |
| Embodiment 2 | 4.5 | Quality is good, good toughness | 6.4 |
| Embodiment 3 | 4.4 | Quality is good, good toughness | 3.5 |
| Comparative example 1 | 2.2 | It is of good quality, good toughness | Expression is unchanged |
| Comparative example 2 | 2.4 | Quality is loose, immalleable | Expression is unchanged |
The subjective appreciation of embodiment 1-3 is given a mark compared with comparative example 1-2, the edible sense of sample of the assessment officer for embodiment 1-3
Official's evaluation effect is more obvious, and the change for having influence on taste bud and then having influence on expression can be significantly felt in the edible rear short time
Change.When being used as stage property, the expression of eater can be made to be affected or fluctuate in the short time.
Presently preferred embodiments of the present invention is the foregoing is only, substantial technological content model of the invention is not limited to
Enclose, substantial technological content of the invention is broadly to be defined in the right of application, any technology that other people complete
Entity or method, if identical with defined in the right of application, also or a kind of equivalent change, will
It is considered as being covered by among the right.
The all documents referred in the present invention are all incorporated as reference in this application, independent just as each document
It is incorporated as with reference to such.In addition, it is to be understood that after the above of the invention has been read, those skilled in the art can be right
The present invention makes various changes or modifications, and these equivalent form of values equally fall within the application appended claims limited range.
Claims (10)
1. a kind of chocolate heart of filling, it is characterised in that the chocolate heart of filling includes that the capsicum or mustard of 20~80 weight portions are peppery, also
Including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of whipping cream, 0~10 part of butter, fruit juice 0
~10 parts, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
2. chocolate heart of filling as claimed in claim 1, it is characterised in that the chocolate heart of filling includes 25~40 weight portions
Capsicum or mustard are peppery, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, and 20~50 parts of water, 0 part of whipping cream, 0 part of butter,
0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
3. chocolate heart of filling as claimed in claim 1, it is characterised in that the mesh number of described plum powder is 60 mesh.
4. chocolate heart of filling as claimed in claim 1, it is characterised in that described acidity regulator is selected from citric acid, lactic acid,
Malic acid, the combination of one or more in L (+) tartaric acid.
5. chocolate heart of filling as claimed in claim 1, it is characterised in that described gel is selected from pectin, gelatin, OK a karaoke club
Glue, Arabic gum, xanthans, one or more combination in converted starch.
6. chocolate heart of filling as claimed in claim 1, it is characterised in that described flavorant is selected from plum essence.
7. a kind of preparation method for preparing chocolate heart of filling as claimed in claim 1, it is characterised in that comprise the following steps：
S1, white granulated sugar, malt syrup, gelling agent and water mixing infusion, infusion to pol are 80%~95%；
S2, toward adding in batch mixing obtained in S1 steps butter, whipping cream and local flavor sauce to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator and edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, chocolate fillings is obtained.
8. preparation method as claimed in claim 7, it is characterised in that the pol in described step S1 is 85%~90%, step
Temperature in rapid S4 drops to 85 DEG C.
9. a kind of chocolate product, it is characterised in that including chocolate shell and chocolate heart of filling as claimed in claim 1,
Wherein the weight ratio of chocolate shell and chocolate heart of filling is 40~80:15~30, it is preferred that it is by following preparation method
Prepare：Chocolate fillings described in claim 1 is injected the inside of chocolate, the demoulding is to obtain sandwich after then cooling down
Chocolate product.
10. the application that a kind of mustard is peppery or capsicum is in a kind of chocolate heart of filling or chocolate cream is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710029990.5A CN106798064A (en) | 2017-01-17 | 2017-01-17 | A kind of chocolate composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710029990.5A CN106798064A (en) | 2017-01-17 | 2017-01-17 | A kind of chocolate composition |
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| Publication Number | Publication Date |
|---|---|
| CN106798064A true CN106798064A (en) | 2017-06-06 |
Family
ID=58984546
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|---|---|---|---|
| CN201710029990.5A Pending CN106798064A (en) | 2017-01-17 | 2017-01-17 | A kind of chocolate composition |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719554A (en) * | 2018-05-18 | 2018-11-02 | 中玺（天津）枣业技术工程中心 | Chocolate red jujube and processing method |
| CN110692790A (en) * | 2019-11-06 | 2020-01-17 | 上海来顿食品有限公司 | Chinese prickly ash flavor sandwich chocolate and preparation method thereof |
-
2017
- 2017-01-17 CN CN201710029990.5A patent/CN106798064A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719554A (en) * | 2018-05-18 | 2018-11-02 | 中玺（天津）枣业技术工程中心 | Chocolate red jujube and processing method |
| CN110692790A (en) * | 2019-11-06 | 2020-01-17 | 上海来顿食品有限公司 | Chinese prickly ash flavor sandwich chocolate and preparation method thereof |
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Application publication date: 20170606 |