CN109730182B - Green tea fragrance and high-oxidation-resistance chocolate coating as well as preparation method and application thereof - Google Patents
Green tea fragrance and high-oxidation-resistance chocolate coating as well as preparation method and application thereof Download PDFInfo
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Images
Abstract
The invention provides a green tea aroma and high-antioxidant chocolate coating as well as a preparation method and application thereof. The chocolate coating is prepared from raw materials including cocoa liquor, milk powder, cocoa butter, soybean lecithin, sucrose powder, nano green tea powder, sodium citrate and palm oil, has green tea flavor and strong antioxidation, and can meet the sanitary requirement of chocolate products. The invention also provides a preparation method of the chocolate coating, which effectively solves the application problem of green tea powder in a non-aqueous or almost non-aqueous system in the prior art, successfully applies the green tea powder to oil-phase food and chocolate-coated food such as desserts, candies, biscuits and the like, realizes the antioxidant effect of the green tea powder in the food, improves the antioxidant property by 2-3 times compared with the prior art, and obviously improves the storage quality of the product. Meanwhile, the invention also provides the application of the chocolate coating, a product containing the chocolate coating and a preparation method thereof, and the chocolate coating has good application value.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a green tea aroma and high-antioxidant chocolate coating as well as a preparation method and application thereof.
Background
The water-soluble substance in folium Camelliae sinensis is 30-48% (w/w), and its main chemical components include tea polyphenols, tea polysaccharide, alkaloids, amino acids, saccharides, organic acids, ash, etc[1]Has effects in resisting oxidation, preventing cardiovascular diseases, regulating brain neurotransmitter metabolism, and lowering blood pressure[2]. However, the tea needs to be soaked and drunk, is inconvenient to eat and can not completely leach out the functional components of the tea, such as the water leaching rate of tea polyphenol is about 60-70 percent, vitamins and vitamin B,The leaching rate of free amino acid and mineral matter is about 70-80%, and the leaching rate of tea polysaccharide and dietary fiber is less than 20%[3]Insoluble or scarcely soluble components such as part of vitamins and most of proteins, carbohydrates, carotenes and part of minerals remain in the tea leaves and are discarded, so that the utilization rate is low.
The green tea powder or matcha powder can avoid the defect of brewing tea. The green tea powder is a micronization product of green tea, and retains health promoting effect of tea. For example, when 1.0% of green tea powder is added into dog food, it has effects of resisting oxidation, protecting liver, promoting II phase detoxification enzyme gene expression and controlling body weight[4-5]. The green tea powder has improved solubility, absorbability, adsorbability, chemical activity, and fragrance fixation[6]Especially, the absorption of organisms to functional components and health-care components in the green tea is promoted, and the biological activity or health-care effect of the green tea is greatly improved. Thus, green tea powder has been used in yogurt[7]Feed and its production process[6]And the like.
However, the products are basically aqueous phase systems, and after the tea polyphenol and the tea polysaccharide in the ultra-fine green tea powder can be swelled, the components are dissolved in the aqueous phase again to play an antioxidation role; however, for fat-soluble systems such as chocolate, fat and oil, the components such as tea polyphenol and tea polysaccharide in the ultrafine green tea powder are difficult to swell, dissolve or move into the oil phase to play an antioxidation role, which is a major technical problem that the ultrafine (i.e. nano-scale) green tea powder is not used in chocolate or coating products thereof at present. In addition, the production process of the chocolate has no sterilization procedure, and the microorganisms of the coated chocolate product are extremely easy to exceed the standard after the superfine green tea powder is added; third, the addition of dried ultrafine green tea powder to chocolate coating ingredients can alter its flowability and affect the coating's uniformity, brightness, smoothness and other organoleptic properties. The three points are important technical obstacles for producing the superfine green tea powder chocolate coating and the product thereof in the prior art.
Chocolate generally contains about one-third of its weight in fat. Despite the comparison of the saturated fatty acid contentHigh in quality, but the product still loses edible value due to oxidation and deterioration because of long standing time. The cocoa beans used as raw materials for preparing chocolate also contain a small amount of antioxidant substances such as procyanidine, catechin, chlorogenic acid, hyoscyamine and the like, but the loss of the antioxidant substances is large during fermentation, heating and drying; additionally, chocolate-like legume products, due to the thin coating thickness, also reduce the amount of these natural antioxidants in the chocolate coating by diffusing into the core. In summary, prevention of oxidative deterioration of fatty acids in chocolate, especially chocolate bean coatings, has been an important task for quality safety of such products. For example, by adding antioxidant, adding antioxidant pine pollen[8]Improved temperature regulating process[9]And the like to improve the oxidation resistance of the chocolate product. However, no report on the improvement of the antioxidant capacity of chocolate products by using nano green tea powder is found at present, and the three key technical problems need to be solved to achieve the aim.
Reference documents:
[1] butcher. tea and health [ M ]. beijing: world book publishers, 2011:30-31.
[2] Susun book, chemistry of tea drink and health [ J ]. Life, 2003,23(1):44-45.
[3] Wangwen, ultramicro green tea powder and application in food industry [ J ] food technology, 2007 (12):73-75.
[4] The antioxidation of green tea powder and green tea polyphenol on dogs, animal nutrition bulletin, 2017, 29(10): 3737-.
[5] Plum crystal, Yanzeqing, plum group, influence of green tea powder on biochemical indexes and oxidation resistance of aged dogs, livestock and veterinarian, 2011, 43 (4): 32-35.
[6] The influence of Lily. ultramicro green tea powder on lipid metabolism and immune function of large and high-quality chicken [ D ]. Guangxi university, 2007, 9-12.
[7] The processing technology research of the ultramicro green tea powder xylitol yoghourt comprises monarch, song, ginger, bamboo louse and the like. Chinese brewing, 2017,36 (12): 191-194
[8] Puji, a preparation process of an antioxidant pine pollen chocolate cake, China, 201210318228.6P, 2013-08-21.
[9] A method for increasing the antioxidizing activity of chocolate, Beihai, C, ao Wo Kelin, S, K, China 200780032029.6P, 2013-07-17.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a chocolate coating with green tea fragrance and high antioxidation, a preparation method thereof and an application production technology thereof.
The invention aims to overcome the defects of the prior art and provide the chocolate coating with green tea flavor and high antioxidation, and the coating which has the green tea flavor and strong antioxidation and meets the sanitation requirement of a chocolate product is obtained by selecting raw materials in proper proportion.
Another object of the present invention is to provide a method for preparing the chocolate coating, which effectively solves the problem of using green tea powder in a non-aqueous (or almost non-aqueous) system of chocolate by proper treatment based on proper proportion of raw materials.
It is a further object of the present invention to provide the use of said chocolate coating.
Still another object of the present invention is to provide a chocolate food and a method for preparing the same.
The purpose of the invention is realized by the following technical scheme:
the chocolate coating with the green tea fragrance and the high antioxidation effect comprises the following raw materials in parts by mass:
the fineness of the nano green tea powder is preferably 0.001-0.1 mu m; more preferably, the part with fineness less than 0.05 μm is more than 50%, and the part with fineness less than 0.04 μm is more than 20%.
The nano-scale green tea powder can be obtained by carrying out ultra-fine treatment on common green tea powder.
The nano-scale green tea powder is preferably sterilized firstly so as to meet the requirement of commercial sterility; the sterilization treatment mode can be radiation sterilization or vacuum packaging of the nano green tea powder, and then standing at 60-65 ℃ for 48 hours, and the like.
The preferable dosage of the sodium citrate is 0.2-0.3 parts by mass.
The preparation method of the chocolate coating with green tea fragrance and high antioxidation comprises the following preparation steps (as shown in figure 1):
(1) swelling of Nano Green tea powder
Heating palm oil according to the formula amount until the palm oil is dissolved, adding nano green tea powder according to the formula amount, swelling for 36-50 hours, heating for dissolving, and performing centrifugal separation before solidification to obtain palm oil and swelled nano green tea powder;
(2) finish grinding
Liquefying cocoa butter and cocoa liquid blocks at the temperature lower than 60 ℃ to obtain liquefied cocoa materials, sequentially putting the liquefied cocoa materials, milk powder, sucrose powder and the palm oil obtained by separating in the step (1) into a fine grinding cylinder, controlling the temperature to be 40-45 ℃, dissolving and finely grinding for 16-24 hours to obtain chocolate slurry;
(3) refining
Adding the nano green tea powder swelled in the step (1) and soybean lecithin into the chocolate paste, and refining at 45-60 ℃ for 24-72 hours to obtain a chocolate material;
(4) temperature regulation
Quickly cooling the chocolate material to below 45 ℃, then sequentially cooling from 40 ℃ to 29 ℃, slowly cooling from 29 ℃ to 27 ℃, and then returning from 27 ℃ to 30 ℃ for three temperature sections to obtain the chocolate coating material.
The chocolate mass temperature is rapidly reduced to below 45 ℃ as described in step (4) and further preferably to approximately 40 ℃.
The application of the chocolate coating in preparing chocolate food.
A chocolate food product comprising said chocolate coating.
The food can be candy, snack, biscuit, etc. with water content less than 5%.
The preparation method of the chocolate food comprises the following steps: and uniformly coating the chocolate coating material on the food, cooling and hardening, and packaging to obtain the chocolate food.
The thickness of the chocolate coating of the chocolate food can be adjusted according to specific products.
Compared with the prior art, the invention has the following advantages and effects:
1. according to the invention, the green tea powder (such as tea polyphenol and other components) is successfully used in the oil phase food for the first time, so that the green tea powder not only can endow the green tea product with fragrance, but also can realize the antioxidant effect of the green tea powder in the oil phase food.
2. After the product is stored for 2-3 weeks, the anti-oxidation components in the swelled nano green tea powder, such as tea polyphenol, vitamin E, carotenoid and other anti-oxidation components, and sodium citrate with chelated metal ions can be fully dispersed in the chocolate coating, so that oxidation and deterioration of the chocolate coating are reduced. The oxidation resistance of the chocolate bean product is improved by 2-3 times compared with the chocolate bean product without adding or only adding common green tea powder, and the storage quality of the product is greatly improved.
3. The preparation process of the invention does not generate wastes such as tea residue and the like, and the nutrients such as tea polysaccharide, fatty acid, dietary fiber and the like in the tea can still be converted and absorbed by the intestinal tract of a human body.
Drawings
FIG. 1 is a schematic diagram of the production process of the present invention.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but the present invention is not limited thereto.
The green tea powder in the following examples is a green tea powder product available from the ocean biotechnology limited of fujian.
Example 1
Heating 15.1kg of palm oil to dissolve, adding 0.2kg of nano green tea powder, swelling for 48 hours, heating to dissolve, and centrifugally separating the palm oil and the swelled nano green tea powder before solidification. The nano green tea powder is obtained by further carrying out ultra-fine refining treatment on commercially available green tea powder, and the fineness of the nano green tea powder is as follows: the part with fineness less than 0.05 μm is more than 50%, and the part with fineness less than 0.04 μm is more than 20%.
Weighing 10kg of cocoa liquid block, 12kg of milk powder, 20kg of cocoa butter, 0.2kg of soybean lecithin, 44kg of sucrose powder and 0.2kg of sodium citrate, sequentially putting the palm oil obtained by centrifuging the swollen nano green tea powder into a fine grinding cylinder, liquefying at the temperature lower than 60 ℃, continuously dissolving at the temperature of 40-45 ℃ and finely grinding for 16-24 hours to enable the material to be in a uniform fine pulp shape; then 0.2kg of swelled nanoscale green tea powder and 0.2kg of soybean lecithin are refined at the temperature of 45-60 ℃ for 24-72 hours to obtain chocolate materials; after refining, quickly cooling the chocolate material to 45 ℃ or nearly 40 ℃, then cooling (from 40 ℃ to 29 ℃), slowly cooling (from 29 ℃ to 27 ℃) and then returning to the temperature (from 27 ℃ to 30 ℃) to obtain the chocolate coating for coating with good crystallization; then the material is evenly coated on the core of the candy or snack by a coating machine (or a wrapping machine), and the coated chocolate bean product is obtained after cooling, hardening, selecting and packaging.
Example 2
Heating 25.4kg palm oil to dissolve, adding 0.4kg nano green tea powder (the fineness of nano green tea powder is same as example 1) of the formula, swelling for 36 hr, heating to dissolve, and centrifuging to separate palm oil and swollen nano green tea powder before solidification.
Weighing 13kg of cocoa liquid block, 16kg of milk powder, 30kg of cocoa butter, 48kg of sucrose powder and 0.4kg of sodium citrate, sequentially putting the palm oil obtained by centrifuging the swollen nano green tea powder into a fine grinding cylinder, liquefying at the temperature lower than 60 ℃, continuously dissolving at the temperature of 40-45 ℃ and finely grinding for 16-24 hours to enable the material to be in a uniform fine pulp shape; adding 0.7kg of the swelled nanoscale green tea powder and 0.7kg of soybean lecithin, controlling the temperature to be 45-60 ℃, and refining for 24-72 hours to obtain a chocolate material; after refining, quickly cooling the chocolate material to 45 ℃ or nearly 40 ℃, then cooling (from 40 ℃ to 29 ℃), slowly cooling (from 29 ℃ to 27 ℃) and then returning to the temperature (from 27 ℃ to 30 ℃) to obtain the chocolate coating for coating with good crystallization; then the material is evenly coated on the core of the candy or snack by a coating machine (or a coating machine), and the coated chocolate bean product is obtained after cooling, hardening, selecting and packaging.
Example 3
Heating 20.5kg palm oil to dissolve, adding 0.45kg nano green tea powder (the fineness of nano green tea powder is the same as that of example 1), swelling for 50 hr, heating to dissolve, and centrifuging to separate palm oil and swollen nano green tea powder before solidification. Weighing 11.5kg of cocoa liquid block, 14kg of milk powder, 25kg of cocoa butter, 46kg of sucrose powder and 0.3kg of sodium citrate, sequentially putting the palm oil obtained by centrifuging the swollen nano green tea powder into a fine grinding cylinder, liquefying at the temperature lower than 60 ℃, continuously dissolving at the temperature of 40-45 ℃ and finely grinding for 16-24 hours to enable the material to be in a uniform fine pulp shape; adding 0.45kg of the swelled nanoscale green tea powder and 0.45kg of soybean lecithin, controlling the temperature to be 45-60 ℃, and refining for 24-72 hours to obtain a chocolate material; after refining, quickly cooling the chocolate material to 45 ℃ or nearly 40 ℃, then cooling (from 40 ℃ to 29 ℃), slowly cooling (from 29 ℃ to 27 ℃) and then returning to the temperature (from 27 ℃ to 30 ℃) to obtain the chocolate coating for coating with good crystallization; then the material is evenly coated on the core of the candy or snack by a coating machine (or a wrapping machine), and the coated chocolate bean product is obtained after cooling, hardening, selecting and packaging.
Comparative examples
1. Preparation of chocolate bean product without green tea powder
Chocolate bean products without added green tea powder were prepared in the same manner as in example 1 except that no nano-scale green tea powder was added to the raw material components and the preparation method.
2. Preparation method of chocolate bean product added with common green tea powder
Chocolate beans supplemented with the ordinary green tea powder were prepared in the same manner as in example 1 except that the nano-sized green tea powder was replaced with the same amount of ordinary green tea powder (i.e., commercially available green tea powder was not subjected to ultrafine grinding).
Effects of the embodiment
In the embodiment, the oxidation resistance of the nano green tea powder is evaluated by adopting the peroxide value, the specific measurement is carried out according to a titration method specified in GB5009.227-2016 national standard for food safety food peroxide value, and the lower the peroxide value is, the stronger the oxidation resistance of the product is.
The peroxide values of the chocolate bean product without added green tea powder and the chocolate bean product with added ordinary green tea powder in the comparative example were measured after the coated chocolate bean product obtained in example 1 was left for 1 year, and the results are shown in table 1. As can be seen from Table 1, the oxidation resistance effect of the coated chocolate beans added with the nano green tea powder is remarkably improved by 2-3 times compared with chocolate bean products without green tea powder and chocolate bean products added with common green tea powder, and the storage quality of the product is greatly improved.
TABLE 1 Effect of addition of Nano Green tea powder on the peroxide number (PV) of chocolate beans
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (9)
1. The chocolate coating with green tea fragrance and high antioxidation is characterized by comprising the following raw materials in parts by weight:
10-13 parts of cocoa mass
12-16 parts of milk powder
20-30% of cocoa butter
Soybean lecithin 0.2-0.7
Sucrose powder 44-48
0.2-0.6 nanometer green tea powder
0.2-0.4% of sodium citrate
15-25 parts of palm oil;
the fineness of the nano green tea powder is 0.001-0.1 mu m; wherein, the part with the fineness less than 0.05 μm is more than 50 percent, and the part with the fineness less than 0.04 μm is more than 20 percent;
the preparation method of the chocolate coating with green tea fragrance and high antioxidation comprises the following preparation steps:
(1) swelling of Nano Green tea powder
Heating palm oil according to the formula amount until the palm oil is dissolved, adding nano-scale green tea powder according to the formula amount, swelling for 36-50 hours, heating for dissolving, and performing centrifugal separation before solidification to obtain palm oil and the swelled nano-scale green tea powder;
(2) finish grinding
Liquefying cocoa butter and cocoa liquid blocks at the temperature lower than 60 ℃ to obtain liquefied cocoa materials, sequentially putting the liquefied cocoa materials, milk powder, sucrose powder and the palm oil obtained by separating in the step (1) into a fine grinding cylinder, controlling the temperature to be 40-45 ℃, dissolving and finely grinding for 16-24 hours to obtain chocolate slurry;
(3) refining
Adding the nano green tea powder swelled in the step (1) and soybean lecithin into the chocolate paste, and refining at 45-60 ℃ for 24-72 hours to obtain a chocolate material;
(4) temperature regulation
And (4) rapidly reducing the temperature of the chocolate material obtained in the step (3) to be below 45 ℃, then sequentially reducing the temperature from 40 ℃ to 29 ℃, then slowly cooling from 29 ℃ to 27 ℃, and then returning the temperature from 27 ℃ to 30 ℃ for three temperature sections to obtain the chocolate coating material.
2. Chocolate coating with green tea aroma and high antioxidant effect according to claim 1 characterized by:
the nano-scale green tea powder is obtained by carrying out ultra-fine refining treatment on common green tea powder;
the nano-scale green tea powder is sterilized firstly.
3. Chocolate coating with green tea aroma and high antioxidant effect according to claim 2 characterized by:
the sterilization treatment mode comprises radiation sterilization; or after vacuum packaging the nano green tea powder, standing for 48 hours at the temperature of 60-65 ℃.
4. Chocolate coating with green tea aroma and high antioxidant effect according to claim 1 characterized by: in the preparation method of the chocolate coating with green tea fragrance and high antioxidation,
in the step (4), the temperature of the chocolate material obtained in the step (3) is rapidly reduced to 40 ℃.
5. Use of a chocolate coating having green tea aroma and high antioxidant effect according to any one of claims 1 to 4 for the preparation of chocolate food.
6. A chocolate food product characterized by:
the food comprises a chocolate coating having a green tea flavor and a high antioxidant effect according to any one of claims 1 to 4.
7. Chocolate food product according to claim 6, characterized in that:
the food is food with the moisture content of less than 5%.
8. Chocolate food product according to claim 6, characterized in that:
the food is candy, snack, and biscuit.
9. A process for the preparation of a chocolate food product according to any of claims 6 to 8 comprising the steps of:
uniformly coating the chocolate coating with green tea flavor and high antioxidation effect according to any one of claims 1 to 4 on the food, cooling and hardening, and packaging to obtain the chocolate food.
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