CN110269119A - A kind of substitute of cocoa fat chocolate and preparation method thereof - Google Patents
A kind of substitute of cocoa fat chocolate and preparation method thereof Download PDFInfo
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- CN110269119A CN110269119A CN201910697673.XA CN201910697673A CN110269119A CN 110269119 A CN110269119 A CN 110269119A CN 201910697673 A CN201910697673 A CN 201910697673A CN 110269119 A CN110269119 A CN 110269119A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- 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
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
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- 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
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Abstract
The invention discloses a kind of substitute of cocoa fat chocolates and preparation method thereof, are made of the raw material for including following parts by weight: 180~220 parts of powdered sugar, 470~530 parts of substitute of cocoa fat, 240~260 parts of vegetable fat powder, 95~105 parts of maltodextrin, 2.5~3.7 parts of lecithin, 1.7~2.7 parts of edible salt, 38~43 parts of cornflakes, 14~17 parts of pineapple dry powder, 12~14 parts of baked barley tea, 4~7 parts of kudzu-vine root powder, 8~11 parts of fishbone dust, 6~9 parts of spirulina powder and 13~18 parts of sodium carboxymethylcellulose.Substitute of cocoa fat chocolate of the invention is not easy to melt deformation, anti-heatmeltable is good compared to ordinary chocolate product；More delicious and crisp, quality is fine and smooth, does not stick to one's teeth, unique flavor, quality is good, is liked by consumer；Compared with ordinary chocolate product, flavor and texture are significantly different；And it is full of nutrition, comprehensive, especially content of cellulose is high, and absorption easy to digest is a snacks for meeting modern health care.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of substitute of cocoa fat chocolate and preparation method thereof.
Background technique
Chocolate is a kind of mixed type food can be used as major ingredient.Primary raw material cocoa bean originates in equator north and south latitude
Strip within 18 degree of line.Chocolate magnesium rich in, potassium and Alphalin and theobromine, thus there is high energy value.Ingeniously
Can power it is toxic to many animals.But for the mankind, theobromine is a kind of anti-calm ingredient of health.Therefore dietetic chocolate mentions
Rise spirit, enhancing excitement and other effects.It is to divert oneself that most people, which eats chocolate, but there is also some health care function for chocolate itself
Effect；Such as cocoa power or dark chocolate bar benefit to the circulatory system, while also having anticancer, stimulation brain activity, prevention cough
It coughs and the functions such as antidiarrheal.Usual chocolate processing technology needs temperature control at 40 DEG C~50 DEG C, refines 16~22 hours；Temperature
Control refines 24~48 hours at 48 DEG C~65 DEG C, time-consuming, energy consumption, at high cost.
Chocolate is the solid food for being processed into chocolate and other food by a certain percentage, can be divided into mixing
Type chocolate, coating type chocolate, sugar-coat type chocolate and its alloytype chocolate.It is advised according to standard
Fixed, the content of chocolate cannot be below 25% in chocolate.
But presently commercially available substitute of cocoa fat chocolate there is problems:
1, thermal stability is poor, in the higher temperature environment in summer or transportational process, is easily deformed, or even melt out
The phenomenon that existing surface tacky, influence eating mouth feel and shelf-life；
2, inadequate delicious and crisp, quality have harsh feeling, stick to one's teeth, and flavor is common, it is difficult to meet the needs of the majority of consumers；
3, the relatively low height of not comprehensive nutrition, especially content of cellulose, non-digestible, not meeting modern health care needs
It asks.
Summary of the invention
Based on the above situation, the purpose of the present invention is to provide a kind of substitute of cocoa fat chocolate and preparation method thereof,
Problem above can effectively be solved.
In order to solve the above technical problems, present invention provide the technical scheme that
A kind of substitute of cocoa fat chocolate is made: 180~220 parts of powdered sugar, generation of the raw material for including following parts by weight
470~530 parts of cocoa butter, 240~260 parts of vegetable fat powder, 95~105 parts of maltodextrin, 2.5~3.7 parts of lecithin, edible salt
1.7~2.7 parts, 38~43 parts of cornflakes, 14~17 parts of pineapple dry powder, 12~14 parts of baked barley tea, 4~7 parts of kudzu-vine root powder, fishbone dust
8~11 parts, 6~9 parts of spirulina powder and 13~18 parts of sodium carboxymethylcellulose.
Preferably, the substitute of cocoa fat chocolate is by including that the raw material of following parts by weight is made: 200 parts of powdered sugar,
500 parts of substitute of cocoa fat, 255 parts of vegetable fat powder, 102 parts of maltodextrin, 3.2 parts of lecithin, 2.3 parts of edible salt, 41 parts of cornflakes, spinach
15.5 parts of trailing plants dry powder, 13 parts of baked barley tea, 6.4 parts of kudzu-vine root powder, 9.7 parts of fishbone dust, 7.5 parts of spirulina powder and sodium carboxymethylcellulose
16.5 parts.
Preferably, the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: 22~28 parts of corn syrup.
It is furthermore preferred that the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: 26 parts of corn syrup.
Preferably, the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: 3~5 parts of Caseins, potassium salts,
5~7 parts and 4~6 parts of caseinic acid zinc of calcium gluconate.
The Caseins, potassium salts, calcium gluconate and caseinic acid zinc for being added to proper proportion can supplement the mineral of needed by human body
Element.
It is furthermore preferred that the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: Caseins, potassium salts 4.5
Part, 6 parts of calcium gluconate and 5.2 parts of caseinic acid zinc.
The present invention also provides a kind of production methods of substitute of cocoa fat chocolate, including the following steps:
A, it weighs respectively by weight, powdered sugar, substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, edible salt, corn
Piece, pineapple dry powder, baked barley tea, kudzu-vine root powder, fishbone dust, spirulina powder and sodium carboxymethylcellulose, corn syrup, caseinic acid
Potassium, calcium gluconate and caseinic acid zinc；
B, it makes substitute of cocoa fat chocolate cream: by powdered sugar, substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, eating
Salt, pineapple dry powder, baked barley tea, kudzu-vine root powder, fishbone dust, spirulina powder and sodium carboxymethylcellulose, corn syrup, caseinic acid
Potassium, calcium gluconate and caseinic acid zinc are put into fine grinding cylinder, are stirred, and 24~36h is refined, and are discharged into cold wall tank,
Temperature adjustment is carried out, it is spare；
C, it makes substitute of cocoa fat chocolate: weighing the substitute of cocoa fat chocolate cream that step B is obtained respectively by weight
50~55 parts and 38~42 parts of cornflakes, pour into Horizontal stirring bucket, stir evenly, and then successively carry out mixture scraping mould cold
But molding, metal detection, select, pack, obtain the substitute of cocoa fat chocolate.
Preferably, in step B, the control of temperature adjustment temperature is carried out at 31~33 DEG C, the temperature adjustment time is 8~12min.
Preferably, in step B, when fine grinding, temperature is controlled at 15~18 DEG C.
Compared with prior art, the present invention have the following advantages that and the utility model has the advantages that
Substitute of cocoa fat chocolate of the invention by reasonable nutrition arrangement, selected proper proportion powdered sugar,
Substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, edible salt, cornflakes, pineapple dry powder, baked barley tea, kudzu-vine root powder, fishbone dust,
Spirulina powder and sodium carboxymethylcellulose, corn syrup, Caseins, potassium salts, calcium gluconate and caseinic acid zinc were both sufficiently sent out
Respective advantage is waved, and is complementary to one another, is mutually promoted, keeps the effect played after fusion more excellent, makes of the invention for cocoa
Rouge chocolate is not easy to melt deformation, anti-heatmeltable is good compared to ordinary chocolate product；More delicious and crisp, quality is fine and smooth, does not glue
Tooth, unique flavor, quality is good, is liked by consumer；Compared with ordinary chocolate product, flavor and texture are significantly different；And
Full of nutrition, comprehensive, especially content of cellulose is high, and absorption easy to digest is a snacks for meeting modern health care.
A large amount of cornflakes are added in substitute of cocoa fat chocolate of the invention, with common substitute of cocoa fat chocolate system
Condition ratio, flavor and texture are significantly different, improve flavor and substitute of cocoa fat chocolate heat resistanceheat resistant dissolubility, improve health care
Function.
The pineapple dry powder and baked barley tea that proper proportion is added in substitute of cocoa fat chocolate of the invention both increased
The mouthfeel of substitute of cocoa fat chocolate improves its flavor, and helps to digest, and is convenient for absorption of human body.
It is added to the kudzu-vine root powder of proper proportion, there is refrigerant lower fire, whetting the appetite can change containing there is a large amount of dietary fiber
Kind constipation, removes vivotoxin, reduces the generation of carninomatosis；Relieve the effect of alcohol, nourishing the stomach, liver protection, protect liver the effect of.
The fishbone dust for being added to proper proportion provides abundant calcareous and protein and other microelements, is easy to disappear
Change, absorbs.
Be added to proper proportion spirulina powder spirulina have promote calcium uptake, improve immunity, prevent metabolic disorder and
Prevent the function of aging.To reproduction, cardiovascular, breathing, digestion and nervous system have effect.There is anti-radiation function, and leads to
The effect of crossing enhancing immunity of organisms, inhibiting cancer cell indirectly.
The sodium carboxymethylcellulose for being added to proper proportion further improves substitute of cocoa fat chocolate of the present invention and resists
Heatmeltable.
The Caseins, potassium salts, calcium gluconate and caseinic acid zinc for being added to proper proportion can supplement the mineral of needed by human body
Element.
Production method simple process of the invention, it is easy to operate, save manpower and equipment cost.
Detailed description of the invention
Fig. 1 is the production process schematic diagram of substitute of cocoa fat of embodiment of the present invention chocolate.
Specific embodiment
It is right combined with specific embodiments below in order to make those skilled in the art more fully understand technical solution of the present invention
The preferred embodiments of the invention are described, but should not be understood as the limitation to this patent.
To those skilled in the art, certain raw materials may omit in attached drawing, will be understood by, and can not understand
For the limitation to this patent.
Test method described in following embodiments or test method are unless otherwise specified conventional method；The reagent
And material is obtained from routine business approach, or prepare in conventional manner unless otherwise specified.
Embodiment 1:
A kind of substitute of cocoa fat chocolate is made: 180~220 parts of powdered sugar, generation of the raw material for including following parts by weight
470~530 parts of cocoa butter, 240~260 parts of vegetable fat powder, 95~105 parts of maltodextrin, 2.5~3.7 parts of lecithin, edible salt
1.7~2.7 parts, 38~43 parts of cornflakes, 14~17 parts of pineapple dry powder, 12~14 parts of baked barley tea, 4~7 parts of kudzu-vine root powder, fishbone dust
8~11 parts, 6~9 parts of spirulina powder and 13~18 parts of sodium carboxymethylcellulose.
Preferably, the substitute of cocoa fat chocolate is by including that the raw material of following parts by weight is made: 200 parts of powdered sugar,
500 parts of substitute of cocoa fat, 255 parts of vegetable fat powder, 102 parts of maltodextrin, 3.2 parts of lecithin, 2.3 parts of edible salt, 41 parts of cornflakes, spinach
15.5 parts of trailing plants dry powder, 13 parts of baked barley tea, 6.4 parts of kudzu-vine root powder, 9.7 parts of fishbone dust, 7.5 parts of spirulina powder and sodium carboxymethylcellulose
16.5 parts.
Preferably, the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: 22~28 parts of corn syrup.
Preferably, the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: 26 parts of corn syrup.
Preferably, the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: 3~5 parts of Caseins, potassium salts,
5~7 parts and 4~6 parts of caseinic acid zinc of calcium gluconate.
Preferably, the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: 4.5 parts of Caseins, potassium salts,
6 parts and 5.2 parts of caseinic acid zinc of calcium gluconate.
The present invention also provides a kind of production methods of substitute of cocoa fat chocolate, including the following steps:
A, it weighs respectively by weight, powdered sugar, substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, edible salt, corn
Piece, pineapple dry powder, baked barley tea, kudzu-vine root powder, fishbone dust, spirulina powder and sodium carboxymethylcellulose, corn syrup, caseinic acid
Potassium, calcium gluconate and caseinic acid zinc；
B, it makes substitute of cocoa fat chocolate cream: by powdered sugar, substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, eating
Salt, pineapple dry powder, baked barley tea, kudzu-vine root powder, fishbone dust, spirulina powder and sodium carboxymethylcellulose, corn syrup, caseinic acid
Potassium, calcium gluconate and caseinic acid zinc are put into fine grinding cylinder, are stirred, and 24~36h is refined, and are discharged into cold wall tank,
Temperature adjustment is carried out, it is spare；
C, it makes substitute of cocoa fat chocolate: weighing the substitute of cocoa fat chocolate cream that step B is obtained respectively by weight
50~55 parts and 38~42 parts of cornflakes, pour into Horizontal stirring bucket, stir evenly, and then successively carry out mixture scraping mould cold
But molding, metal detection, select, pack, obtain the substitute of cocoa fat chocolate.
Preferably, in step B, the control of temperature adjustment temperature is carried out at 31~33 DEG C, the temperature adjustment time is 8~12min.
Preferably, in step B, when fine grinding, temperature is controlled at 15~18 DEG C.
Embodiment 2:
A kind of substitute of cocoa fat chocolate is made: 180 parts of powdered sugar, Dai Keke of the raw material for including following parts by weight
470 parts of rouge, 240 parts of vegetable fat powder, 95 parts of maltodextrin, 2.5 parts of lecithin, 1.7 parts of edible salt, 38 parts of cornflakes, pineapple dry powder
14 parts, 12 parts of baked barley tea, 4 parts of kudzu-vine root powder, 8 parts of fishbone dust, 6 parts of spirulina powder and 13 parts of sodium carboxymethylcellulose.
In the present embodiment, the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: corn syrup 22
Part.
In the present embodiment, the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: Caseins, potassium salts 3
Part, 5 parts of calcium gluconate and 4 parts of caseinic acid zinc.
In the present embodiment, the production method of the substitute of cocoa fat chocolate, including the following steps:
A, it weighs respectively by weight, powdered sugar, substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, edible salt, corn
Piece, pineapple dry powder, baked barley tea, kudzu-vine root powder, fishbone dust, spirulina powder and sodium carboxymethylcellulose, corn syrup, caseinic acid
Potassium, calcium gluconate and caseinic acid zinc；
B, it makes substitute of cocoa fat chocolate cream: by powdered sugar, substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, eating
Salt, pineapple dry powder, baked barley tea, kudzu-vine root powder, fishbone dust, spirulina powder and sodium carboxymethylcellulose, corn syrup, caseinic acid
Potassium, calcium gluconate and caseinic acid zinc are put into fine grinding cylinder, are stirred, and 246h is refined, and are discharged into cold wall tank, are carried out
Temperature adjustment, it is spare；
C, it makes substitute of cocoa fat chocolate: weighing the substitute of cocoa fat chocolate cream that step B is obtained respectively by weight
50 parts and 38 parts of cornflakes, pour into Horizontal stirring bucket, stir evenly, then mixture is successively carried out scraping mould be cooled and shaped,
Metal detection is selected, is packed, and the substitute of cocoa fat chocolate is obtained.
In the present embodiment, in step B, the control of temperature adjustment temperature is carried out at 31 DEG C, the temperature adjustment time is 12min.
In the present embodiment, in step B, when fine grinding, temperature is controlled at 18 DEG C.
Embodiment 3:
A kind of substitute of cocoa fat chocolate is made: 220 parts of powdered sugar, Dai Keke of the raw material for including following parts by weight
530 parts of rouge, 260 parts of vegetable fat powder, 105 parts of maltodextrin, 3.7 parts of lecithin, 2.7 parts of edible salt, 43 parts of cornflakes, pineapple dry powder
17 parts, 14 parts of baked barley tea, 7 parts of kudzu-vine root powder, 11 parts of fishbone dust, 9 parts of spirulina powder and 18 parts of sodium carboxymethylcellulose.
In the present embodiment, the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: corn syrup 28
Part.
In the present embodiment, the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: Caseins, potassium salts 5
Part, 7 parts of calcium gluconate and 6 parts of caseinic acid zinc.
In the present embodiment, the production method of the substitute of cocoa fat chocolate, including the following steps:
A, it weighs respectively by weight, powdered sugar, substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, edible salt, corn
Piece, pineapple dry powder, baked barley tea, kudzu-vine root powder, fishbone dust, spirulina powder and sodium carboxymethylcellulose, corn syrup, caseinic acid
Potassium, calcium gluconate and caseinic acid zinc；
B, it makes substitute of cocoa fat chocolate cream: by powdered sugar, substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, eating
Salt, pineapple dry powder, baked barley tea, kudzu-vine root powder, fishbone dust, spirulina powder and sodium carboxymethylcellulose, corn syrup, caseinic acid
Potassium, calcium gluconate and caseinic acid zinc are put into fine grinding cylinder, are stirred, and 36h is refined, and are discharged into cold wall tank, are carried out
Temperature adjustment, it is spare；
C, it makes substitute of cocoa fat chocolate: weighing the substitute of cocoa fat chocolate cream that step B is obtained respectively by weight
55 parts and 42 parts of cornflakes, pour into Horizontal stirring bucket, stir evenly, then mixture is successively carried out scraping mould be cooled and shaped,
Metal detection is selected, is packed, and the substitute of cocoa fat chocolate is obtained.
In the present embodiment, in step B, the control of temperature adjustment temperature is carried out at 33 DEG C, the temperature adjustment time is 8min.
In the present embodiment, in step B, when fine grinding, temperature is controlled at 15 DEG C.
Embodiment 4:
A kind of substitute of cocoa fat chocolate is made: 200 parts of powdered sugar, Dai Keke of the raw material for including following parts by weight
500 parts of rouge, 255 parts of vegetable fat powder, 102 parts of maltodextrin, 3.2 parts of lecithin, 2.3 parts of edible salt, 41 parts of cornflakes, pineapple dry powder
15.5 parts, 13 parts of baked barley tea, 6.4 parts of kudzu-vine root powder, 9.7 parts of fishbone dust, 7.5 parts of spirulina powder and sodium carboxymethylcellulose 16.5
Part.
In the present embodiment, the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: corn syrup 26
Part.
In the present embodiment, the substitute of cocoa fat chocolate further includes the raw material of following parts by weight: Caseins, potassium salts
4.5 parts, 6 parts of calcium gluconate and 5.2 parts of caseinic acid zinc.
In the present embodiment, the production method of the substitute of cocoa fat chocolate, including the following steps:
A, it weighs respectively by weight, powdered sugar, substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, edible salt, corn
Piece, pineapple dry powder, baked barley tea, kudzu-vine root powder, fishbone dust, spirulina powder and sodium carboxymethylcellulose, corn syrup, caseinic acid
Potassium, calcium gluconate and caseinic acid zinc；
B, it makes substitute of cocoa fat chocolate cream: by powdered sugar, substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, eating
Salt, pineapple dry powder, baked barley tea, kudzu-vine root powder, fishbone dust, spirulina powder and sodium carboxymethylcellulose, corn syrup, caseinic acid
Potassium, calcium gluconate and caseinic acid zinc are put into fine grinding cylinder, are stirred, and 32h is refined, and are discharged into cold wall tank, are carried out
Temperature adjustment, it is spare；
C, it makes substitute of cocoa fat chocolate: weighing the substitute of cocoa fat chocolate cream that step B is obtained respectively by weight
52 parts and 40 parts of cornflakes, pour into Horizontal stirring bucket, stir evenly, then mixture is successively carried out scraping mould be cooled and shaped,
Metal detection is selected, is packed, and the substitute of cocoa fat chocolate is obtained.
In the present embodiment, in step B, the control of temperature adjustment temperature is carried out at 32 DEG C, the temperature adjustment time is 10min.
In the present embodiment, in step B, when fine grinding, temperature is controlled at 16 DEG C.
The substitute of cocoa fat chocolate and ordinary chocolate system that the embodiment of the present invention 2 to embodiment 4 is obtained below
Product are tested for the property, and test result is as shown in table 1.
Anti- heatmeltable: obtained each substitute of cocoa fat chocolate is placed in baking oven, and 70 DEG C are heated 10 minutes, and observation is each
Whether substitute of cocoa fat chocolate deforms and deformation extent, is given a mark according to deformation extent.10 points total, 1~3 is one
As, 4~6 are preferred, and 7~9 be excellent.It is given a mark by 5 food experts, then seeks average mark, the results are shown in Table 1:
Table 1
| Anti- heatmeltable | |
| Embodiment 2 | 9.6 |
| Embodiment 3 | 9.6 |
| Embodiment 4 | 9.8 |
| Ordinary chocolate product | 5.7 |
As it can be seen from table 1 substitute of cocoa fat chocolate of the invention is not easy to melt compared to ordinary chocolate product
Deformation, anti-heatmeltable are good.
10 ordinary consumers for usually liking eating chocolate are chosen respectively in the city of 5 different regions, are carried out
It foretastes, the substitute of cocoa fat chocolate of each embodiment foretastes 10 days, eats 200g daily, consumer is according to table 2 after 10 days
Standards of grading give a mark, when statistics, removes one minimum point and a best result in each city, then seeks 5 cities
The average mark of remaining consumer's marking, obtained Analyses Methods for Sensory Evaluation Results are as shown in table 3.
Table 2
Table 3
From table 3 it can be seen that substitute of cocoa fat chocolate of the invention is compared with ordinary chocolate product, more delicious and crisp,
It does not stick to one's teeth, unique flavor, quality is good, is liked by consumer；Compared with ordinary chocolate product, flavor and texture are significantly not
Together.
The above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be defined by the scope defined by the claims..For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (9)
1. a kind of substitute of cocoa fat chocolate, which is characterized in that be made of the raw material for including following parts by weight: powdered sugar 180
~220 parts, 470~530 parts of substitute of cocoa fat, 240~260 parts of vegetable fat powder, 95~105 parts of maltodextrin, lecithin 2.5~3.7
Part, 1.7~2.7 parts of edible salt, 38~43 parts of cornflakes, 14~17 parts of pineapple dry powder, 12~14 parts of baked barley tea, kudzu-vine root powder 4~7
Part, 8~11 parts of fishbone dust, 6~9 parts of spirulina powder and 13~18 parts of sodium carboxymethylcellulose.
2. substitute of cocoa fat chocolate according to claim 1, which is characterized in that the substitute of cocoa fat chocolate
It is made of the raw material for including following parts by weight: 200 parts of powdered sugar, 500 parts of substitute of cocoa fat, 255 parts of vegetable fat powder, maltodextrin 102
Part, 3.2 parts of lecithin, 2.3 parts of edible salt, 41 parts of cornflakes, 15.5 parts of pineapple dry powder, 13 parts of baked barley tea, 6.4 parts of kudzu-vine root powder,
9.7 parts of fishbone dust, 7.5 parts of spirulina powder and 16.5 parts of sodium carboxymethylcellulose.
3. substitute of cocoa fat chocolate according to claim 1, which is characterized in that the substitute of cocoa fat chocolate
It further include the raw material of following parts by weight: 22~28 parts of corn syrup.
4. substitute of cocoa fat chocolate according to claim 2, which is characterized in that the substitute of cocoa fat chocolate
It further include the raw material of following parts by weight: 26 parts of corn syrup.
5. substitute of cocoa fat chocolate according to claim 3, which is characterized in that the substitute of cocoa fat chocolate
It further include the raw material of following parts by weight: 3~5 parts of Caseins, potassium salts, 5~7 parts of calcium gluconate and 4~6 parts of caseinic acid zinc.
6. substitute of cocoa fat chocolate according to claim 4, which is characterized in that the substitute of cocoa fat chocolate
It further include the raw material of following parts by weight: 4.5 parts of Caseins, potassium salts, 6 parts of calcium gluconate and 5.2 parts of caseinic acid zinc.
7. a kind of production method of such as described in any item substitute of cocoa fat chocolates of claim 5 or 6, which is characterized in that
Include the following steps:
A, weigh respectively by weight, powdered sugar, substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, edible salt, cornflakes,
Pineapple dry powder, baked barley tea, kudzu-vine root powder, fishbone dust, spirulina powder and sodium carboxymethylcellulose, corn syrup, Caseins, potassium salts, Portugal
Grape Calciofon and caseinic acid zinc；
B, substitute of cocoa fat chocolate cream is made: by powdered sugar, substitute of cocoa fat, vegetable fat powder, maltodextrin, lecithin, edible salt, spinach
Trailing plants dry powder, baked barley tea, kudzu-vine root powder, fishbone dust, spirulina powder and sodium carboxymethylcellulose, corn syrup, Caseins, potassium salts, grape
Calciofon and caseinic acid zinc are put into fine grinding cylinder, are stirred, and 24~36h is refined, and are discharged into cold wall tank, are adjusted
Temperature, it is spare；
C, make substitute of cocoa fat chocolate: weigh respectively by weight substitute of cocoa fat chocolate cream 50 that step B obtains~
55 parts and 38~42 parts of cornflakes, pour into Horizontal stirring bucket, stir evenly, then mixture is successively carried out to scraping mould being cooled to
Type metal detection, is selected, is packed, and the substitute of cocoa fat chocolate is obtained.
8. the production method of substitute of cocoa fat chocolate according to claim 7, which is characterized in that in step B, carry out
For the control of temperature adjustment temperature at 31~33 DEG C, the temperature adjustment time is 8~12min.
9. the production method of substitute of cocoa fat chocolate according to claim 7, which is characterized in that in step B, fine grinding
When, temperature is controlled at 15~18 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112586584A (en) * | 2020-12-30 | 2021-04-02 | 福建福派园食品股份有限公司 | Preparation method of low-fat chocolate with round original taste |
| CN113545474A (en) * | 2020-04-21 | 2021-10-26 | 王利华 | Solid shaped food containing thickening component and its use |
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