CN109938142A - A kind of pulp is for cocoa health type chocolate and preparation method thereof - Google Patents
A kind of pulp is for cocoa health type chocolate and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of pulp for cocoa health type chocolate and preparation method thereof, chocolate replaces the cocoa power of 70~95% mass using black sapote powder, the moisture content of black sapote powder is 1~5%, granularity is 10~25 μm, the cocoa butter of cocoa power, mass ratio 1~30% also containing mass ratio 0.5~5% and the lecithin of mass ratio 0.4~0.6%.It is primary raw material that the present invention, which replaces most cocoa power with black sapote powder, without refining refining process, preparation process is simple, chocolate obtained can possess chocolate mouthfeel, it is strong in the tip of the tongue, cocoa flavored with mouthfeel silk cunning, change, fat content is low with sugared content, full of nutrition and healthy, meets the demand of nutrition and health care of the modern to food.
Description
[technical field]
The present invention relates to a kind of pulp for cocoa health type chocolate and preparation method thereof, belongs to foods processing technique neck
Domain.
[background technique]
Chocolate is because of the deep widespread love by all kinds of personages of its unique taste, currently, chocolate product type in the market
Various, for common chocolate mostly based on substitute of cocoa fat, substitute of cocoa fat be easy to cause the symptoms such as obesity, blood glucose, blood lipid raising, and
Traditional chocolate making process is extremely complex, height high in fat is sugared and lacks nutritive value；In addition to white chocolate, traditional chocolate
Cocoa power, cocoa power bitter, to adapt to most people's taste, either dark chocolate bar, milk chocolate, Bai Qiaoke must be contained
Sugar content all superelevation of power either substitute of cocoa fat chocolate, commercially available chocolate sugar content are generally up to 45~55%.With
Improvement of living standard, the people increasingly pay attention to the nutrition and health care of food.Therefore a simple process, full of nutrition is developed
Pulp substitution cocoa health type chocolate, have a vast market foreground.This kind of chocolate with black sapote pulp instead of
Most of cocoa powder constituents, sugar content chocolate more commercially available than the overwhelming majority reduces 30% or more, while possessing chocolate
Mouthfeel.
[summary of the invention]
The purpose of the present invention is making up the deficiencies in the prior art, a kind of simple process, the pulp substitution of nutrient health are provided
Cocoa chocolate.
It is a further object of the present invention to provide a kind of preparation methods of above-mentioned chocolate.
The present invention to achieve the above object, using following technical scheme:
A kind of pulp is for cocoa health type chocolate, it is characterised in that using black sapote powder replace 70~95% mass can
It can powder.Preferably, the present invention substitutes the cocoa power of 77.14~88.57% mass with black sapote powder.
The moisture content of black sapote powder is 1~5% in the present invention, and granularity is 10~25 μm.
Pulp of the present invention for cocoa health type chocolate, cocoa power, mass ratio 1 also containing mass ratio 0.5~5%~
30% cocoa butter and the lecithin of mass ratio 0.4~0.6%.
Preferably, wherein the mass ratio of cocoa butter is 18~30% to of the invention one.It can get easily-storied hard chalk
Power, within this range, chocolate can be stored cocoa butter at shady and cool drying.
Another of the invention is preferred, and the 75~90% of cocoa butter quality are replaced with cream, at this point, cocoa butter in chocolate
Mass ratio be 0.1~7.5%；It is preferred that the mass ratio of cocoa butter is 1~5%.
It is preferred that the collocation mass ratio of black sapote powder and cream is 1:1~1:5, the preferred whipping cream of the cream of substitution.It can obtain
Obtain softer chocolate.
Black sapote powder in the present invention is by black sapote pulp using crushing gained after different temperature dewatered dryings.Specifically
The dewatered drying temperature of black sapote fruit are as follows: 40~55 DEG C of first stage drying temperature, 10~16h of time；Second stage drying temperature
30~50 DEG C of degree, 15~25h of time；Phase III is placed at aeration-drying, and get damp again 2d at room temperature；Fourth stage continues with drying
Case, 45 DEG C, 24~48h, the process of drying will be stirred constantly.
Black sapote pulp in the present invention uses drying machine drying, joined drying aid during dewatered drying, adds
Dosage is the 10~20% of black sapote pulp quality.Drying aid is preferably maltodextrin, is added in pulp before drying and dewatering.
Black sapote (Diospyros digyna Jacq.) is Ebenaceae (Ebenaceae) Diospyros (Diospyros) fruit,
English name is Black sapote or chocolate pudding fruit, originates in Mexico south and Central America.Black meat
Persimmon pulp entrance silk is sliding, is easy to melt, and tastes the taste for having chocolate pudding or mousse, therefore also cry chocolate fruit, chalk
Power fruit, chocolate pudding fruit.Pulp is chocolate when black sapote maturation, and fruit is soft, and sweet, pulp moisture is few, about
71.35 ± 6.25%, moisture content is more slightly higher than avocado and close to banana.Black sapote is rich in vitamin E, calcium, protein, carbon
Hydrate phosphorus, magnesium and polyphenol etc. (see nutrient table), in which: total dissoluble solid (TSS) is about 17 ° of Brix, table
It is now low for sugariness high heat；Every 100g fruit only contains 0.01g fat；Content of vitamin E is up to 2064 μ g/100g, (be higher than with
The avocado that content of vitamin E brilliant idea claims, 1704 μ g/100g of avocado content of vitamin E, the content of vitamin E of mango only have 442 μ
g/100g)；The content of antioxidative activity compound such as TSP (total soluble phenolics substance) is 247.8mg/100g.It is indicated above
Black sapote has oxidation resistance more higher than its Common Fruits.In addition, black sapote also has various health care functions such as antibacterial, resists
Viral, promotion digests and assimilates, improves eyesight, weight-reducing, treatment fash and leprosy etc., can also meet the need of necessary minerals
It asks.The nutritional ingredient of black sapote is as shown in table 1.
Table 1: the nutrient component meter (being calculated by 100g fresh fruit) of black sapote
Sweetener can also be added in the present invention, which is selected from D-Tag and white granulated sugar.Preferably, D-Tag:
The mass ratio of white granulated sugar is 1~2:0~1.Sweetener is also powdery, and granularity is 10~25 μm identical as black sapote powder.
D-Tag is that the one kind found in recent years has special healthcare function monosaccharide, belongs to a kind of rare natural ketohexose,
Studies have shown that the D-Tag sense of taste and physical characteristic are similar to sucrose, sweetener substitution sucrose can be used as, sugariness is equivalent to sugarcane
The 92% of sugar, but heat is only the 1/3 of sucrose.Clinical test confirms that 4h takes 5g Tagatose before meals, 3 times a day, continuous 12
Month, the quick raising of postprandial blood sugar can be effectively suppressed, and can averagely reduce the weight of 5kg, and have increasing high density lipoprotein and
The regulating blood lipid actions such as low-density lipoprotein are reduced, and without adverse side effect.Therefore, D-Tag low in calories is contemporary people
The supreme inevitable choice of health.
A kind of preparation method of above-mentioned pulp for cocoa health type chocolate, it is characterised in that the following steps are included:
Black sapote powder is uniformly mixed with other components, heating water bath pours into mould after being dissolved into chocolate mass, homogeneous, sterilization
Molding hardening, demoulding in tool.
The revolving speed of homogenizing step mentioned in preparation method of the present invention be 2500~3000r, homogenizing time be 5~
15min.Sterilizing after homogeneous is pasteurize 5s~30min, 60~95 DEG C of temperature.
During the present invention prepares the chocolate of powder containing black sapote, the chocolate mass after sterilization is quickly poured into chalk when molding
In power mold, ultrasonic vibration excludes bubble, is put into refrigerator 5-7d, molding effect is more preferable.Chocolate after dry demoulding prior to
1~4 DEG C of storage.
The present invention in terms of existing technologies, has the beneficial effect that:
Traditional chocolate cocoa production needs to refine, refining process just has the sliding mouthfeel of silk, present invention black sapote
Powder replaces most cocoa power, is primary raw material, because pulp naturally has the characteristics that silk is sliding and readily soluble, without refining
Journey, preparation process is simple, and chocolate obtained can possess chocolate mouthfeel, has mouthfeel silk cunning, change dense in the tip of the tongue, cocoa flavored
It is strongly fragrant, and vitamin C rich in and polyphenols, and raw material are practically free of trans-fatty acid, D-Tag is
Functional sweetener low in calories, and have effects that adjust blood lipid, it is full of nutrition and healthy, meet modern to the battalion of food
Support the demand with health care.
Pulp produced by the present invention for cocoa chocolate fat content in 18~30/100g, sugared content is only 10~
39%.
[specific embodiment]
A kind of pulp is for cocoa health type chocolate, it is characterised in that including following mass percent component:
Pulp of the present invention for cocoa health type chocolate the preparation method comprises the following steps:
Black sapote powder is uniformly mixed with other components, 40~45 DEG C of heating water baths be dissolved into chocolate mass, with 2500~
5~15min of 3000r revolving speed homogeneous, 60~95 DEG C of pasteurize 5s~30min pour into die for molding hardening, demoulding after sterilization
?.
Pulp of the present invention is for cocoa health type chocolate, preferably each component mass percent are as follows: black sapote powder 35~70%,
Cocoa power 0.5~5%, lecithin 0.4~0.6%, cocoa butter 18~30% and sweetener 0~35%.
Another preferred embodiment of the invention, each component mass percent are as follows: black sapote powder 10~44%, cocoa power
0.5~5%, lecithin 0.4~0.6%, cocoa butter 0.1~7.5%, whipping cream 0.75~50%, sweetener 0~35%.
It is further preferred that each component mass percent of the present invention are as follows: black sapote powder 10~44%, cocoa power 0.5~
5%, lecithin 0.4~0.6%, cocoa butter 1~5%, whipping cream 36~49.5% and sweetener 12~30%.
In the present invention, black sapote powder is prepared by the following method:
Pulp after black sapote fruit to be cleaned to peeling deseeding stirs homogeneous, and addition is equivalent to helping for pulp quality 10~20%
Dry agent, the preferred maltodextrin of drying aid, the two uses different temperatures drying to take off to water content for 1~5% after mixing evenly, then uses
It is 10~25 μm that micronizer, which is crushed to granularity, obtains black sapote powder.
Wherein, black sapote fruit drying and dewatering step includes: 40~55 DEG C of first stage temperature, 10~16h of time；Second-order
30~50 DEG C of Duan Wendu, 15~25h of time；Phase III is placed at aeration-drying, and get damp again 2d at room temperature；Fourth stage continues to use
Drying box, 45 DEG C, 24~48h, the process of drying will be stirred constantly.
Black sapote powder, preparation method thereof example 1 in the present invention:
Its malt paste is added with 2500r revolving speed homogeneous 10min in pulp stirring after black sapote fruit to be cleaned to peeling deseeding
Essence, after mixing evenly use different temperatures drying and dewatering, 55 DEG C of first stage temperature, time 10h, second stage temperature 45 C,
Time, the phase III was placed at aeration-drying for 24 hours, and get damp again 2d at room temperature；Fourth stage continues to use drying box, 45 DEG C, for 24 hours, dries
Continuous stirring during dry, then with micronizer grinding particle size be 15 μm, obtain black sapote powder, water content 5%.
Black sapote powder preparating example 2:
Its malt paste is added with 2800r revolving speed homogeneous 13min in pulp stirring after black sapote fruit to be cleaned to peeling deseeding
Essence, after mixing evenly use different temperatures drying and dewatering, first stage temperature 50 C, time 14h, second stage temperature 45 C,
Time, the phase III was placed at aeration-drying for 24 hours, and get damp again 2d at room temperature；Fourth stage continues to use drying box, 45 DEG C, 36h, dries
Continuous stirring during dry, then with micronizer grinding particle size be 18 μm, obtain black sapote powder, water content 4%.
Black sapote powder preparating example 3:
Its malt paste is added with 3000r revolving speed homogeneous 10min in pulp stirring after black sapote fruit to be cleaned to peeling deseeding
Essence, after mixing evenly use different temperatures drying and dewatering, 48 DEG C of first stage temperature, time 16h, 43 DEG C of second stage temperature,
Time 25h, phase III are placed at aeration-drying, and get damp again 2d at room temperature；Fourth stage continues to use drying box, 45 DEG C, 48h, dries
Continuous stirring during dry, then with micronizer grinding particle size be 20 μm, obtain black sapote powder, water content 3%.
Certainly, black sapote powder can also be made up in black sapote fruit of other methods off-square, as long as the moisture for reaching requirement contains
Amount and granularity limit.
The present invention is further described in detail combined with specific embodiments below:
Embodiment 1:
The mass percent of each raw material component is as follows: black sapote powder (water content 3%) 10%, whipping cream 50%, cocoa power
0.5%, cocoa butter 5%, lecithin 0.5%, D-Tag 20%, white granulated sugar 9.5%.
Preparation method are as follows:
A, black sapote powder is mixed with whipping cream, cocoa power, cocoa butter, lecithin and sweetener by mass percentage
It is even；
B, mixture is placed in 43 DEG C of heating water bath 10min and is dissolved into chocolate magma to cocoa butter；
C, chocolate magma obtained uses 2500r revolving speed homogeneous 15min；
D, 60 DEG C of pasteurize 30min are then used；
E, it finally pours into mold, is put into refrigerator cold-storage molding 1d after deaeration rapidly, is demoulded after hardening.
Embodiment 2:
The mass percent of each raw material component is as follows: black sapote powder (water content 3%) 20%, whipping cream 40%, cocoa power
0.5%, cocoa butter 4%, lecithin 0.5%, D-Tag 20%, white granulated sugar 15%.
Preparation method are as follows:
A, black sapote powder is mixed with whipping cream, cocoa power, cocoa butter, lecithin and sweetener by mass percentage
It is even；
B, mixture is placed in 40 DEG C of heating water bath 8min and is dissolved into chocolate magma to cocoa butter；
C, chocolate magma obtained uses 2800r revolving speed homogeneous 13min；
D, 75 DEG C of pasteurize 15min are then used；
E, it finally pours into mold, is put into refrigerator cold-storage molding 3d after deaeration rapidly, is demoulded after hardening.
Embodiment 3:
Each component mass percent are as follows: black sapote powder (water content 4%) 40%, whipping cream 36%, cocoa power 3%, cocoa
Rouge 18%, lecithin 0.4%, D-Tag 2.6%.
Preparation method are as follows:
A, black sapote powder is uniformly mixed with whipping cream, cocoa power, cocoa butter, lecithin and sweetener by mass percentage
Resulting mixture；
B, mixture is placed in 45 DEG C of heating water bath 10min to being dissolved into chocolate magma；
C, chocolate magma is used into 3000r homogeneous 10min；
D, then 95 DEG C of pasteurize 30s；
E, it finally pours into mold, is put into refrigerator cold-storage molding 2d, demoulding after ultrasonic vibration discharge bubble rapidly.
Embodiment 4:
The mass percent of each raw material component is as follows: black sapote powder (water content 4%) 35%, whipping cream 36%, cocoa power
5%, cocoa butter 5%, lecithin 0.6%, D-Tag 11.4%, white sugar powder 7%；
Preparation method are as follows:
A, black sapote powder is uniformly mixed resulting mixture with whipping cream, cocoa power, cocoa butter, lecithin and sweetener；
B, mixture is placed in 43 DEG C of heating water bath 10min and is dissolved into chocolate magma to cocoa butter；
C, chocolate magma is used into 3000r homogeneous 13min；
D, then 75 DEG C of pasteurize 20min；
E, it finally pours into mold, is put into refrigerator cold-storage molding 0.5d, demoulding after deaeration rapidly.
Embodiment 5:
The mass percent of each raw material component is as follows: black sapote powder (water content 5%) 51%, whipping cream 9%, cocoa power
4%, cocoa butter 1%, lecithin 0.5%, sweetener 34.5%.
Embodiment 6:
The mass percent of each raw material component is as follows: black sapote powder (water content 5%) 44%, whipping cream 40%, cocoa power
3%, cocoa butter 5%, lecithin 0.5%, D-Tag 5.5%, white sugar powder 2%.
Embodiment 7:
The mass percent of each raw material component is as follows: black sapote powder (water content 4%) 30%, whipping cream 47.5%, cocoa
Powder 2.5%, cocoa butter 7.5%, lecithin 0.5%, D-Tag 12%.
Embodiment 8:
The mass percent of each raw material component is as follows: black sapote powder (water content 4%) 70%, whipping cream 0.9%, cocoa power
5%, cocoa butter 0.1%, lecithin 0.5%, sweetener 23.5%.
Embodiment 9:
The mass percent of each raw material component is as follows: black sapote powder (water content 4%) 70%, whipping cream 0.75%, cocoa
Powder 5%, cocoa butter 0.25%, lecithin 0.6%, sweetener 23.4%.
Embodiment 5-9's the preparation method comprises the following steps:
A, black sapote powder is mixed with whipping cream, cocoa power, cocoa butter, lecithin and sweetener by mass percentage
It is even；
B, mixture is placed in 40~45 DEG C of heating water bath 8min and is dissolved into chocolate magma to cocoa butter；
C, chocolate magma obtained is used into 2500~3000r revolving speed homogeneous, 10~25min；
D, then 60~95 DEG C of 0.5~30min of pasteurize；
E, it finally pours into mold, is put into refrigerator cold-storage molding 3d after deaeration rapidly, is demoulded after hardening.
Embodiment one:
The mass percent of each raw material component is as follows: black sapote powder 35%, cocoa power 5%, cocoa butter 20.5%, lecithin
0.5%, D-Tag 23%, white sugar powder 12%.
Embodiment two:
The mass percent of each raw material component is as follows: black sapote powder 36%, cocoa power 4%, cocoa butter 55%, lecithin
5%.
Embodiment three:
The mass percent of each raw material component is as follows: black sapote powder 59%, cocoa power 5%, cocoa butter 18%, lecithin
0.4%, D-Tag 14%, white sugar powder 3.6%.
Example IV:
The mass percent of each raw material component is as follows: black sapote powder 44%, cocoa power 5%, cocoa butter 30%, lecithin
0.5%, D-Tag 20.5%.
Embodiment five:
The mass percent of each raw material component is as follows: black sapote powder 70%, cocoa power 5%, cocoa butter 18%, lecithin
0.6%, D-Tag 6.4%.
Embodiment one, two, three, four, five the preparation method comprises the following steps:
A, black sapote powder is uniformly mixed with cocoa power, cocoa butter, lecithin, sweetener as mixture；
B, mixture is placed in 40~45 DEG C of heating water baths to being dissolved into chocolate magma；
C, by chocolate magma with 2500~3000r revolving speed homogeneous, 10~25min；
D, then 60~75 DEG C of 15~30min of pasteurize；
E, it is poured into mold after sterilization, is put into refrigerator molding hardening 0.5-3d, demoulding after deaeration rapidly.
Sensory evaluation:
Choosing has subjective appreciation person 10 of level of expertise, respectively to embodiment 1 to 9 and embodiment one to five
Sense organ is evaluated, and is commented according to Chinese bakery product sugar prod Industry Association high-quality and famous-brand product promotion expo chocolate sense organ
Minute mark is quasi-.It scores by 2 requirement of table, total 100 points, the results are shown in Table 3.
Table 2: chocolate sensory evaluation criteria
The results of sensory evaluation of 3:14 embodiment of table
Embodiment 1-9 and the fat and sugar of embodiment one to five divide content as shown in table 4 compared with commercially available chocolate.
Table 4: fat and sugar divides content balance:
Remarks: commercially available dark chocolate bar is the aromatic dark chocolate bar of Dove, and commercially available milk chocolate is the sliding milk chalk of Dove silk
Power
Table 3 is the results of sensory evaluation of Examples 1 to 9 and embodiment one to five, and the scoring distinctions of 9 embodiments are little,
The person of foretasting indicates that chocolate flavor in the present embodiment and chocolate flavor on the market, mouthfeel are very close.
By upper table 4 and results of sensory evaluation it is found that a kind of pulp of the present invention is for cocoa health type chocolate not only mouthfeel, wind
Taste and commercially available chocolate are close, equally have that entrance silk is sliding, cocoa flavored is dense, wherein are added to the embodiment of cream, mouthfeel most connects
Nearly commercially available milk chocolate；The chocolate for being not added with cream retains relatively high cocoa butter ingredient, thus mouthfeel be even more have with
Commercially available dark chocolate bar " embrittlement sense " about the same, but compared with commercially available dark chocolate bar, lack bitter taste.
In conclusion cumbersome fine grinding, refinery processes is omitted by using ultramicro grinding in terms of present invention process,
Using different temperatures drying mode, retain the nutritional ingredient of black sapote as far as possible；Fat content is in chocolate in the market
50% or more, 40% or more sugared content, and fat content is 18~30% in chocolate obtained by this technique, sugared content
Only 10~39%.Compared with traditional dark chocolate bar, chocolate produced by the present invention is substantially without bitter taste, and black sapote sugariness
Height, heat is low, the antioxidative activity compounds such as vitamin E rich in, polyphenol, carotenoid, and wherein vitamin E contains
Amount is significantly larger than Common Fruits content (content of vitamin E of Common Fruits is usually 600 μ g/100g or less), and black sapote resists
Oxidability is higher than common fruit.The beneficial effect of feed plant food is attributed to the fact that the anti-oxidant chemical combination of their high-contents
Object, it is possible to reduce interior free yl oxidative stress, oxygen radical are one of the reason of causing cellular damage that disease is caused to occur.
Claims (10)
1. a kind of pulp is for cocoa health type chocolate, it is characterised in that replace the cocoa of 70~95% mass using black sapote powder
Powder.
2. a kind of pulp according to claim 1 is for cocoa health type chocolate, it is characterised in that the black sapote powder
Moisture content is 1~5%, and the granularity of the black sapote powder is 10~25 μm.
3. a kind of pulp according to claim 1 is for cocoa health type chocolate, it is characterised in that containing mass ratio 0.5~
The lecithin of 5% cocoa power, the cocoa butter of mass ratio 1~30% and mass ratio 0.4~0.6%.
4. a kind of pulp according to claim 2 is for cocoa health type chocolate, it is characterised in that the matter of the cocoa butter
Amount is than being 18~30%.
5. a kind of pulp according to claim 2 is for cocoa health type chocolate, it is characterised in that the cocoa butter quality
75~90% replaced with cream.
6. a kind of pulp according to claim 5 is for cocoa health type chocolate, it is characterised in that the black sapote powder with
The mass ratio of cream is 1:1~1:5.
7. a kind of pulp according to claim 1 is for cocoa health type chocolate, it is characterised in that the black sapote powder
It is by black sapote pulp using crushing gained after different temperature dewatered dryings.
8. a kind of pulp according to claim 6 is for cocoa health type chocolate, it is characterised in that the black sapote fruit
It joined drying aid in dehydration process, additive amount is the 10~20% of black sapote pulp amount quality.
9. a kind of pulp is for cocoa health type chocolate according to claim 1, it is characterised in that it further include sweetener, it is described
Sweetener be selected from D-Tag and white granulated sugar.
10. pulp described in a kind of any one of claim 1-9 is for the preparation method of cocoa health type chocolate, it is characterised in that
The following steps are included:
Black sapote powder is uniformly mixed with other components, heating water bath pours into mold after being dissolved into chocolate mass, homogeneous, sterilization
Molding hardening, demoulding.
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| CN113729099A (en) * | 2021-09-03 | 2021-12-03 | 青岛妙品巧克力股份有限公司 | Spirulina chocolate formula and processing technology thereof |
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| CN109938142B (en) | 2022-10-18 |
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