CN109418490A - A method of improving aerated chocolate heat resistance - Google Patents
A method of improving aerated chocolate heat resistance Download PDFInfo
- Publication number
- CN109418490A CN109418490A CN201710786076.5A CN201710786076A CN109418490A CN 109418490 A CN109418490 A CN 109418490A CN 201710786076 A CN201710786076 A CN 201710786076A CN 109418490 A CN109418490 A CN 109418490A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- heat resistance
- improving
- aerated chocolate
- aerated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- 238000000034 method Methods 0.000 title claims abstract description 119
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- 235000010447 xylitol Nutrition 0.000 claims description 10
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
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- 241000196324 Embryophyta Species 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
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- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
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- 239000003765 sweetening agent Substances 0.000 description 2
- 125000000647 trehalose group Chemical group 0.000 description 2
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 2
- 239000007762 w/o emulsion Substances 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 239000004254 Ammonium phosphate Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 241001490216 Phippsia algida Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 1
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- 229910052738 indium Inorganic materials 0.000 description 1
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- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 229940067626 phosphatidylinositols Drugs 0.000 description 1
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 description 1
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 229940066675 ricinoleate Drugs 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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- 150000008163 sugars Chemical class 0.000 description 1
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- 239000006188 syrup Substances 0.000 description 1
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- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 239000000080 wetting agent Substances 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
-
- 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
- A23G1/50—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
-
- 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
- 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 present invention provides a kind of method for improving aerated chocolate heat resistance, coats heat-resistant chocolate shell on the sandwich surface of aerated chocolate.The heat-resistant chocolate shell includes low melting point carbohydrate, and the heat-resistant chocolate shell is formed through overbaking, cohesion.The low melting point carbohydrate fusing point is 80-150 DEG C, and 10% or more dosage.The method provided by the invention for improving aerated chocolate heat resistance; not only increase the heat resistance of aerated chocolate; so that aerated chocolate is not easy softening transform in the high temperature environment; it is not susceptible to structure collapses; simultaneously; its heat-resistant chocolate shell forms friable structure by baking, cohesion, and heat resistance is good, can protect inflation is sandwich to prevent its Collapse Deformation.
Description
Technical field
The invention belongs to food processing fields, and particularly, the present invention relates to a kind of sides for improving aerated chocolate heat resistance
Method.
Background technique
Aerated chocolate is a kind of new varieties chocolate.It is injected air into chocolate mass by injection, the chalk of production
Power possesses honeycomb structure, and more cream taste.Compared to traditional chocolate, the mouthfeel of aerated chocolate is promoted, but in height
Warm flowering structure is easier to collapse.So that aerated chocolate is possessed good structure is a technical problem.
In order to solve problem above, food circle also uses certain methods, such as:
US20100233330 discloses a kind of method of flavor and texture for improving baked food.This method includes being added
Amino acid and reduced sugar.After baking, crucial sapidity ingredient such as furans, pyrazine be will increase to which flavor makes moderate progress.
WO/2014/141915 discloses a kind of by addition specialty fats, emulsifier and cellulose improvement chocolate mass
Method.The SFC of specialty fats is 5-40% at 20 DEG C, is 15-60% at 10 DEG C.Water content is lower than 3%.Meanwhile emulsifier
HLB value less than 9, content 0.2-0.8%.Degreasing milk content is higher than 7%.The content of dietary fiber is higher than 1%.
JP2015228808 discloses a kind of method for improving chocolate mass.One layer of hard and crisp shell is formed after baking,
To make chocolate keep stablizing and still there is soft core.
JP2014045706 discloses a kind of method by the way that starch stearate improvement chocolate mass is added.These esters
HLB be lower than 15, preferably 3-7；Dosage is 0.05-5%, preferably 0.2-5%.In addition, the fusing point of fat should be higher than that 35 DEG C.
JP2014209870 discloses a kind of method for improving chocolate flavouring.The chocolate contains 0.001-5% whey
Mineral salt.Calcium content in Whey Mineral salt is lower than 2%.Cocoa ingredient accounts for the 5-50% being entirely formulated.
CN103547165A discloses a kind of method for improving chocolate heat resistance.The fat content of chocolate is higher than
29%.Chocolate is cooled to fusing point (usually 25-32 DEG C) below.The modulation kind greater than 0.3% preferably 1% is added simultaneously
Son.Even if the chocolate made from the method stores 6 months quality still maintained at 32 DEG C.
CN101664093A discloses a kind of method for improving chocolate heat resistance.The method is by syrup, fat, sugar
Rouge, casein sodium are mixed and are sheared to prepare water-in-oil emulsion, and the lotion is added with the ratio of 0.25-0.75%
In chocolate.
CN101119641A discloses a kind of method for improving chocolate thermal stability.The method into chocolate with
Water is added in the ratio of the preferred 1.8-3% of 1.8-7%, then makes the temperature at chocolate center with microwave treatment 5-6 minutes at 30 DEG C
Reach 90-135 DEG C.
CN1124096A discloses a kind of method for improving chocolate heat resistance.A kind of additive is added in the method.Institute
State polyalcohol, plant gel, edible base metal or alkali metal salt, casein or the cocoa power that additive includes 0.5-15%.
All then gelation will be mixed by these ingredients.By additive cooling and it is ground into powder.By the additive of 0.2-60%
It is added in chocolate.
CN1065186A discloses a kind of method for improving chocolate heat resistance.The method passes through mixing 80-90%'s
The lecithin of water and 10-20% prepare water-in-oil emulsion；The emulsification of 1.5-1.9% is added while stirring chocolate
Liquid.
CN104080353A discloses a kind of method for improving chocolate heat resistance.The method use a kind of heat-staple
Shell.It needs that certain wetting agent is added in the shell.For example, the water of 0.5-1% preferably 1%, the preferred 1.5-4%'s of 0.3-6% is more
First alcohol.Shell is coated on kernel by kernel and shell coextrusion.About 1-6 millimeters of the thickness of shell, preferably 1.5-4 millimeters.
CN104684405A discloses a kind of heat resistant grease based confectionery product, by being included in polyalcohol and at least one in aliphatic radical confectionery
Other thermotectonics components are planted to assign the heat resistance of confectionery, wherein polyalcohol has 105 DEG C or higher boiling point.Polyalcohol and sugar
Network structure is formed by hydrogen bond, so that heat resistance is improved, but this will lead to the poor fluidity of chocolate.
Summary of the invention
In order to solve it is above in the prior art the technical issues of, the present invention, which provides, a kind of improves aerated chocolate heat resistance
Method, this method improve the heat resistance of aerated chocolate, avoid aerated chocolate structure at high temperature and are easy collapsing
Problem.
In order to reach the goals above, the invention adopts the following technical scheme: a kind of side for improving aerated chocolate heat resistance
Method coats heat-resistant chocolate shell on the sandwich surface of aerated chocolate.
Preferably, the heat-resistant chocolate shell includes low melting point carbohydrate, and the heat-resistant chocolate shell
It is formed through overbaking, 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 generate the taste being charred, influence 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 when conching, chocolate in refining temperature usually at 60 DEG C or more,
If the temperature when fusing point of low melting point carbohydrate is lower than refining, in conching, sugar has been melted into liquid
, chocolate is caused to cannot be processed type.
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 dosage of the low melting point carbohydrate is greater than 10% (low melting point carbon aquation
The weight for closing object accounts for the percentage of chocolate coating total weight).The dosage of low melting point carbohydrate is very little, for chocolate
Heat resistance improvement effect is not good enough, only could improve chocolate heat resistance when the dosage of low melting point carbohydrate is greater than 10%,
So that chocolate coating is indeformable at 40 DEG C, it is non-fusible.
Any of the above-described scheme is preferably, and the dosage of the low melting point carbohydrate is greater 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, total 40% or more the carbohydrate of low melting point carbohydrate Zhan.
The above chocolate total carbohydrates include cocoa power (low molecular sugar, dextrin, starch), milk powder (lactose etc.) and
The sweetening material (such as sucrose, glucose) additionally added.
Any of the above-described scheme is preferably, the low melting point carbohydrate include trehalose, xylitol, D-sorbite,
One or more of glucose, lactose.
Any of the above-described scheme is preferably, the chocolate shell by grease, sugar, cocoa products, dairy products, emulsifier and
Fragrance is made.
Any of the above-described scheme is preferably, and grease, sugar, cocoa products, dairy products, emulsifier and fragrance partial size are 40 microns
Below.
Any of the above-described scheme is preferably, and the highest that the temperature of the baking is higher than the low melting point carbohydrate is molten
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 make chocolate not generate peculiar smell.Baking
Time is too long, and the sugar in chocolate can be made to react with protein, so that protein denaturization, generates peculiar smell.
Any of the above-described scheme is preferably, and 180 DEG C of temperature or more of the baking.
Any of the above-described scheme is preferably, 280-300 DEG C of the temperature of the baking.
Any of the above-described scheme is preferably, time 2-3 minute of the baking.It is toasted using the short time, avoids sugar and egg
White matter reacts, and generates undesirable flavor, influences 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 honeycomb structure.
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 lower than 5mm.Heat-resistant chocolate shell is too
Thickness will affect the mouthfeel of aerated chocolate, and can also generate adverse 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 lower than 3mm, is not less than 0.5mm.It is heat-resisting
Chocolate shell is also unsuitable excessively thin, and if too thin, the protective effect sandwich to aerated chocolate weakens significantly, even without.
The method provided by the invention for improving aerated chocolate heat resistance, not only increases the heat resistance of aerated chocolate,
So that aerated chocolate is not easy softening transform in the high temperature environment, recurring structure collapses, meanwhile, heat-resistant chocolate shell passes through
Baking forms fluid, has good mobility, aerated chocolate surface can be coated on by coating technology, and agglomerate shape
At friable structure, heat resistance is good, can protect inflation is sandwich to prevent its Collapse Deformation.
The present invention also provides the heat-resisting inflation chalks that the method according to the present invention for improving aerated chocolate heat resistance obtains
Power.
Specific embodiment
In order to it is more accurate, summary of the invention of the invention is expressly understood, With reference to embodiment to the present invention
Summary of the invention be described further, illustrate.
Present description provides certain definition and method preferably to limit the present invention and guide those skilled in the art real
Apply the present invention.The meaning for being provided with or without specific term or phrase does not lie in hint or does not imply that any particular importance.Phase
Instead, unless otherwise indicated, otherwise term will understand according to the common usage of person of ordinary skill in the relevant.
In the present specification, if disclosing a certain range, the terminal for being related to the full scope of same composition or characteristic is
Inclusive and can independently combine.For example, the terminal of 5 weight % to 10 weight % of range " 5-10 weight % " scope and
Whole intermediate points etc..
This specification refers to that " embodiment " or " some embodiment " mean at least one reality in range in the whole text
It applies in scheme comprising the described specific feature of Mr. Yu's embodiment connection, structure or feature.Therefore, phrase " is implemented at one
In scheme " or " in some embodiment " appearance finger not necessarily of multiple positions in this specification in the whole text range it is identical
Embodiment.Further, specific feature, structure or feature can be in one or more embodiments by any suitable
Mode combines.
Term " chocolate " it is certain country in about certain content cocoa solids, cocoa butter or other compositions (such as
Butter oil and/or milk powder) there may be legal meaning, and this definition may be different because of country.However, terms used herein
" chocolate " statement is the broad category for including any product comprising chocolate compatible fat comprising solid comprising cocoa
The traditional chocolate of body and cocoa butter and those replace cocoa solid using extra fat and/or chocolate seasoning sometimes
The product and well known white chocolate of body and/or cocoa butter.
As used herein, term " thermostabilization " or " heat-staple " mean be exposed to raised temperature, at least 30 DEG C or
It is protected after 31 DEG C or 32 DEG C or 33 DEG C or 34 DEG C or 35 DEG C or 36 DEG C or 37 DEG C or 38 DEG C or 39 DEG C or 40 DEG C of even higher temperature
It holds shape and/or can dispose without leaving residue.Engine bench test is that one kind is used to determine that chocolate is being exposed to various temperature
The method that the degree of its shape is kept when spending, tactile test are a kind of to be used to determination and can dispose chocolate without leaving residue
Degree method.
As used herein, term " high temperature " means 40 DEG C to 45 DEG C of temperature.
Low melting point carbohydrate as described herein refers to that fusing point is lower than 110 DEG C of sweetener, the low melting point carbon aquation
It closes object and preferably is selected from trehalose, xylitol, D-sorbite and combinations thereof.Relative to low melting point carbohydrate, sucrose, lactose are contour
It is known as high-melting-point carbohydrate in 110 DEG C of sweeteners.
The preferred cocoa butter of fat used herein, but it is also possible to arbitrary plant fat or other fat, the rouge
Fat is known for the fat of cocoa butter to be combined or replaced with cocoa butter in chocolate industry.These fat are usually classified as down
State one of type: cocoa butter equivalent (such as fractionating palm oil, mist ice grass grease and the wooden fruit rouge of cream), substitute of cocoa fat and cocoa
Rouge substitute (such as fractionation and partially hydrogenated lauric fats compound).The fat can be the rouge of any of above type
Fat or the combination that can be one or more variety classes fat.
In some embodiments, chocolate mass can be used to introduce cocoa solids and cocoa butter；In this case,
Additional chocolate compatible fat can be mixed into mixture to realize conceivable total fats content.When use chocolate
It starches as a part in formula come when manufacturing chocolate, chocolate mass may include offensive odour, the mixing
It can be subjected to the refining process of prerefining.The mixture that the refining process is related to mixing the incorporation fat under high temperature is several small
When or it is longer, such as at 50 DEG C mix 3 hours, to remove offensive odour and generate pleasant smell.
Total fatty inclusion of the chocolate of configuration may include chocolate compatible fat and butter oil.In some implementations
In mode, the total fats content that chocolate confectionery are prepared can be between about 36 weight % of about 25-, preferably greater than about 26 weights
% is measured, about 28 weight % are greater than, more preferably between about 32 weight % of about 29-.In general, the mixture of the incorporation fat
In total fatty inclusion include total fat in the chocolate of 80-100% to be manufactured.More generally, the incorporation fat is mixed
Total fat that object includes the preparation of 95-100% is closed, so that substantially and finally into the fat content in the mixture of conche
Fat content in chocolate is identical.The difference of any remaining fat can be used as modulation seed and be added.In some implementations
In mode, total fats content and to be manufactured especially in the product for not needing adjustment, in the mixture of the incorporation fat
Final fat content in product is identical, thus into the fat content in the mixture of conche substantially with it is final skilful
Fat content in gram force is identical.
Emulsifier suitable for chocolate is known to persons of ordinary skill in the art, and can use these emulsifiers
It is any.Suitable emulsifier includes lecithin soybean lecithin of includinging and is derived from other plant source such as soybean, red
The lecithin of flower, corn etc., rich in phosphatidyl choline, phosphatidyl-ethanolamine, phosphatidylinositols fractionated lecithins or this
A little compositions of lecithin, the monophosphate ester derivatives of monoacylglycerol and diacylglycerol or diacyl-tartaric acid esters, edible fat
Or edible oil monoacylglycerol and diacylglycerol biphosphate sodio-derivative, sorbitan monostearate, polyoxyethylene
Sorbitan monostearate, hydroxylated lecithin, the lactylated fatty acid esters of glycerol and propylene glycol, fatty acid polyglycereol
Ester, the propylene glycol monoester of fat and fatty acid and the poly- stearate of diester, sucrose, ammonium phosphate, the poly- eruciate of sucrose, polyglycereol are poly-
Ricinoleate ester etc..Also the composition of these any number of emulsifiers can be used.Generally, this substance can be based on skilful
The total weight of gram force shell is used by the amount less than 1 weight %.
Herein, flavorant such as natural herb, vanillic aldehyde or other extract and preservative (such as
Tocopherol) and other for traditional chocolate composition in a small amount of ingredients can also mix in chocolate.
Conventional purification apparatus can be used to complete in subtractive process.
In traditional chocolate manufacturing process, the output obtained from refiner refines several hours at high temperature.?
In this period, fat is released from the chocolate powder through refining, on the particle surface through refining coated in whole,
And remaining fat is added to reach final fat content, emulsifier is added at the same time to obtain final mobility liquid
Chocolate mass.
Baking as described herein can carry out in high temperature roaster or oven.The degree (temperature and time) of the baking should make
Low melting point carbohydrate is completely melt, but does not destroy the flavor of product.
Embodiment
Embodiment 1
A method of aerated chocolate heat resistance is improved, by coating technology, is coated on the sandwich surface of aerated chocolate
Heat-resistant chocolate shell, wherein the heat-resistant chocolate shell is made of following component by weight percentage:
Meanwhile the heat-resistant chocolate shell further includes the lecithin for accounting for heat-resistant chocolate shell total weight 0.4%.Its
In, trehalose 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 be made:
In addition, sandwich further includes the vanillic aldehyde of the lecithin containing sandwich total weight 0.1% and 0.02%.
Ingredient in heat-resistant chocolate shell and sandwich formula obtained after refining, refining respectively heat-resistant chocolate sauce and
It is sandwich.Sandwich to inflate in open container, density 0.9-1.0g/ml, then cooling cuts into fritter.Then sandwich small
Block surface coats heat-resistant chocolate sauce, is placed at 280-300 DEG C and toasts three minutes, and trehalose fusing therein is coagulated after baking
Gather and form cladding heat-resistant chocolate shell on sandwich surface, constitutes the aerated chocolate of surface cladding heat-resistant chocolate shell.Through
It was verified that such aerated chocolate, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
In the present embodiment, the grease in the heat-resistant chocolate shell can be any grease commonly used in the art (such as
CEBES NH86 A), and the ingredient of chocolate itself is not improved, trehalose moiety is only used in chocolate ingredients
Or sucrose is all replaced, as low melting point carbohydrate, therefore, other compositions and the prior art of chocolate are no difference.
In the present embodiment, ingredient not sandwich to aerated chocolate is improved, can select it is any in the prior art
It is sandwich, then coat the heat-resistant chocolate shell on its surface.
In the present embodiment, 1mm heat-resistant chocolate shell is formd on aerated chocolate surface.
Embodiment 2.1
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose dosage be 15%, further include 34% sucrose.By the aerated chocolate that identical method obtains, environment temperature reaches
When to 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 2.2
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose dosage be 20%, further include 29% sucrose.By the aerated chocolate that identical method obtains, environment temperature reaches
When to 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 2.3
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein the dosage of trehalose is
40%, it further include 9% sucrose.By the aerated chocolate that identical method obtains, when environment temperature reaches 40 DEG C, will not soften
Deformation, non-fusible, structure is not collapsed.
Embodiment 3.1
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with glucose, equally, by the aerated chocolate that identical method obtains, when environment temperature reaches 40 DEG C,
Will not softening transform, non-fusible, structure is not collapsed.
Embodiment 3.2
A method of aerated chocolate heat resistance being improved, unlike embodiment 3.1, in heat-resistant chocolate shell
The dosage of glucose is 40%, further includes 9% sucrose, equally, by the aerated chocolate that identical method obtains, environment temperature
When reaching 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 4.1
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with lactose, equally, by the aerated chocolate that identical method obtains, when environment temperature reaches 40 DEG C, no
Meeting softening transform, non-fusible, structure is not collapsed.
Embodiment 4.2
A method of aerated chocolate heat resistance being improved, unlike embodiment 4.1, in heat-resistant chocolate shell
The dosage of lactose is 40%, further includes 9% sucrose, equally, by the aerated chocolate that identical method obtains, environment temperature reaches
When to 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 5.1
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with xylitol, equally, by the aerated chocolate that identical method obtains, when environment temperature reaches 40 DEG C,
Will not softening transform, non-fusible, structure is not collapsed.
Embodiment 5.2
A method of aerated chocolate heat resistance being improved, unlike embodiment 5.1, in heat-resistant chocolate shell
The dosage of xylitol is 40%, further includes 9% sucrose, equally, by the aerated chocolate that identical method obtains, environment temperature
When reaching 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 6.1
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with D-sorbite, equally, by the aerated chocolate that identical method obtains, environment temperature reaches 40 DEG C
When, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 6.2
A method of aerated chocolate heat resistance being improved, unlike embodiment 6.1, the dosage of D-sorbite is
40%, it further include 9% sucrose, equally, by the aerated chocolate that identical method obtains, when environment temperature reaches 40 DEG C, no
Meeting softening transform, non-fusible, structure is not collapsed.
Embodiment 7.1
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with 35% trehalose and 14% lactose, equally, by the aerated chocolate that identical method obtains, environment temperature
Degree is when reaching 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 7.2
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with 35% trehalose and 14% glucose, equally, by the aerated chocolate that identical method obtains, environment
When temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 7.3
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with 20% trehalose and 20% glucose, further include 9% sucrose, equally, obtained by identical method
Aerated chocolate, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 7.4
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with 35% trehalose and 14% xylitol, equally, by the aerated chocolate that identical method obtains, environment
When temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 7.5
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with 35% trehalose and 14% D-sorbite, equally, by the aerated chocolate that identical method obtains, ring
When border temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 8.1
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with 20% trehalose, 10% glucose and 10% lactose, further include 9% sucrose, equally, by identical side
The aerated chocolate that method obtains, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 8.2
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with 20% trehalose, 10% xylitol and 10% D-sorbite, further include 9% sucrose, equally, process is identical
The obtained aerated chocolate of method, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not collapsed.
Embodiment 8.3
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with 20% trehalose, 5% xylitol, 5% D-sorbite, 5% glucose, further include 14% sucrose, equally,
By the aerated chocolate that identical method obtains, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not
It collapses.
Embodiment 8.4
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with 10% xylitol, 10% D-sorbite, 10% glucose, 10% lactose, further include 9% sucrose, equally,
By the aerated chocolate that identical method obtains, when environment temperature reaches 40 DEG C, will not softening transform, non-fusible, structure is not
It collapses.
Embodiment 8.5
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose replace with 20% trehalose, 5% xylitol, 5% D-sorbite, 5% glucose, 5% lactose, further include 9% sugarcane
Sugar, equally, by the aerated chocolate that identical method obtains, when environment temperature reaches 40 DEG C, will not softening transform, do not melt
Change, structure is not collapsed.
Embodiment 9.1
A method of it improving aerated chocolate heat resistance and is formed unlike the first embodiment on aerated chocolate surface
5mm heat-resistant chocolate shell.
Embodiment 9.2
A method of it improving aerated chocolate heat resistance and is formed unlike the first embodiment on aerated chocolate surface
2mm heat-resistant chocolate shell.
Embodiment 9.3
A method of it improving aerated chocolate heat resistance and is formed unlike the first embodiment on aerated chocolate surface
0.5mm heat-resistant chocolate shell.
Embodiment 9.4
A method of it improving aerated chocolate heat resistance and is formed unlike the first embodiment on aerated chocolate surface
3mm heat-resistant chocolate shell.
Embodiment 9.5
A method of it improving aerated chocolate heat resistance and is formed unlike the first embodiment on aerated chocolate surface
4mm heat-resistant chocolate shell.
Embodiment 10
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, heat-resistant chocolate shell passes through altogether
Extruding technology is coated on aerated chocolate surface.
Embodiment 11
A method of improving aerated chocolate heat resistance, unlike the first embodiment, the sandwich formula of aerated chocolate
Are as follows:
Wherein, the trehalose in sandwich replaces other sugars, plays a part of dropping sweet tea.
Comparative example 1
A method of aerated chocolate heat resistance being improved, unlike the first embodiment, wherein in heat-resistant chocolate shell
Trehalose dosage be 10%, further include 39% sucrose.By the aerated chocolate that identical method obtains, Thermal Resistant Surface
Chocolate shell begins to softening transform when environment temperature reaches 36 DEG C.
It should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: it is still
It is possible to modify the technical solutions described in the foregoing embodiments, or some or all of the technical features is carried out
Equivalent replacement；And these are modified or replaceed, it does not separate the essence of the corresponding technical solution various embodiments of the present invention technical side
The range of case.
Claims (27)
1. a kind of method for improving aerated chocolate heat resistance, outside the sandwich surface cladding heat-resistant chocolate of aerated chocolate
Shell, it is characterised in that: the heat-resistant chocolate shell includes low melting point carbohydrate, and the heat-resistant chocolate shell passes through
Baking, cohesion are formed.
2. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: outside the heat-resistant chocolate
Shell passes through coating or the forming of co-extrusion pressure method.
3. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the low melting point carbon aquation
Closing object fusing point is 80-150 DEG C.
4. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the low melting point carbon aquation
Closing object fusing point is 80-120 DEG C.
5. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the low melting point carbon aquation
Close the fusing point that object has 80 DEG C~110 DEG C.
6. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the low melting point carbon aquation
Close the fusing point that object has 90 DEG C~100 DEG C.
7. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the low melting point carbon aquation
The dosage for closing object is greater than 10%.
8. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the low melting point carbon aquation
The dosage for closing object is greater than 20%.
9. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the low melting point carbon aquation
It closes object and accounts for total 20% or more carbohydrate in heat-resistant chocolate shell.
10. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the low melting point carbon water
Compound accounts for total 40% or more carbohydrate in heat-resistant chocolate shell.
11. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the low melting point carbon water
Compound includes one or more of trehalose, xylitol, D-sorbite, glucose, lactose.
12. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the chocolate shell
It is made of grease, sugar, cocoa products, dairy products, emulsifier and fragrance.
13. improving the method for aerated chocolate heat resistance as claimed in claim 12, it is characterised in that: grease, sugar, cocoa system
Product, dairy products, emulsifier and fragrance partial size are 40 microns or less.
14. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the temperature of the baking
Higher than the peak melting point of the low melting point carbohydrate.
15. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the baking makes described
The fusing of low melting point carbohydrate.
16. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the time of the baking
Chocolate is made not generate peculiar smell with temperature.
17. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the temperature of the baking
180 DEG C or more.
18. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the temperature of the baking
280-300℃。
19. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the time of the baking
2-3 minutes.
20. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the heat-resistant chocolate
Shell is coated on aerated chocolate surface by coating technology.
21. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the heat-resistant chocolate
Shell is coated on aerated chocolate surface by coextrusion process.
22. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the aerated chocolate
With honeycomb structure.
23. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the aerated chocolate
With cream taste.
24. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the aerated chocolate
Relative density is 1.0-0.5.
25. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the heat-resistant chocolate
The thickness of shell is lower than 5mm.
26. improving the method for aerated chocolate heat resistance as described in claim 1, it is characterised in that: the heat-resistant chocolate
The thickness of shell is lower than 2mm, is not less than 1mm.
27. according to the heat-resisting aerated chocolate obtained such as the described in any item methods of claim 1-26.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710786076.5A CN109418490A (en) | 2017-09-04 | 2017-09-04 | A method of improving aerated chocolate heat resistance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664093A (en) * | 2009-10-20 | 2010-03-10 | 吴文团 | Preparation method of heat-resistant chocolate food |
| CN104684405A (en) * | 2012-09-28 | 2015-06-03 | 马斯公司 | Heat resistant chocolate |
| CN106615501A (en) * | 2016-09-23 | 2017-05-10 | 阿胡斯卡尔斯油脂（张家港）有限公司 | Heat-proof chocolate coating |
| CN106615509A (en) * | 2016-09-23 | 2017-05-10 | 阿胡斯卡尔斯油脂（张家港）有限公司 | Method for improving heat resistance of air-inflating chocolate |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664093A (en) * | 2009-10-20 | 2010-03-10 | 吴文团 | Preparation method of heat-resistant chocolate food |
| CN104684405A (en) * | 2012-09-28 | 2015-06-03 | 马斯公司 | Heat resistant chocolate |
| CN106615501A (en) * | 2016-09-23 | 2017-05-10 | 阿胡斯卡尔斯油脂（张家港）有限公司 | Heat-proof chocolate coating |
| CN106615509A (en) * | 2016-09-23 | 2017-05-10 | 阿胡斯卡尔斯油脂（张家港）有限公司 | Method for improving heat resistance of air-inflating chocolate |
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