CN110692685A - Baking-resistant chocolate filling and preparation method thereof - Google Patents
Baking-resistant chocolate filling and preparation method thereof Download PDFInfo
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- 238000011049 filling Methods 0.000 title claims abstract description 34
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 229920000856 Amylose Polymers 0.000 claims abstract description 17
- 229920002261 Corn starch Polymers 0.000 claims abstract description 17
- 239000008120 corn starch Substances 0.000 claims abstract description 17
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 15
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 15
- 235000021119 whey protein Nutrition 0.000 claims abstract description 15
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 14
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 14
- 239000000600 sorbitol Substances 0.000 claims abstract description 14
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 8
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 239000002540 palm oil Substances 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 244000299461 Theobroma cacao Species 0.000 claims description 36
- 239000007788 liquid Substances 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 15
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
- 210000002969 egg yolk Anatomy 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 229940069338 potassium sorbate Drugs 0.000 claims description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims description 7
- 239000004302 potassium sorbate Substances 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
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- 238000000034 method Methods 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 2
- 239000011229 interlayer Substances 0.000 claims 1
- 239000000047 product Substances 0.000 description 39
- 230000000694 effects Effects 0.000 description 22
- 235000008429 bread Nutrition 0.000 description 19
- 235000004213 low-fat Nutrition 0.000 description 7
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- 239000000523 sample Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000012180 bread and bread product Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 150000005846 sugar alcohols Chemical class 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000032798 delamination Effects 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 235000013341 fat substitute Nutrition 0.000 description 3
- 239000003778 fat substitute Substances 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000000538 analytical sample Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 description 1
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000012457 sweet doughs Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses baking-resistant chocolate filling, which comprises 20-22 parts of low-degree palm oil, 18-20 parts of maltose syrup, 3-5 parts of maltitol solution, 3-5 parts of sorbitol solution, 5-7 parts of maltodextrin, 5-7 parts of high-amylose corn starch, 5-7 parts of micronized concentrated whey protein and other raw materials. The invention also discloses a preparation method of the baking-resistant chocolate filling, which uses the raw materials such as maltitol solution, sorbitol solution, high amylose corn starch and micronized concentrated whey protein, and the like.
Description
Technical Field
The invention belongs to the field of processing of baked foods, and particularly relates to baking-resistant chocolate stuffing and a preparation method thereof.
Background
The quality of the stuffing which is used as a common raw material of the baked food often plays a key role in a baked product. Traditional bakery fillings are usually high in fat and sugar in order to ensure good mouthfeel and filling state, for example, full cream fillings are common, thereby bringing people with health concerns. Nowadays, as people pay more attention to health, low-sugar and low-fat stuffing is more and more pursued by people. Meanwhile, the traditional chocolate stuffing is easy to generate moisture migration and other chemical reactions between the bread and the stuffing, so that the bread is aged very quickly.
Disclosure of Invention
In view of the above, the present invention aims to provide a baking-resistant chocolate filling free of high fat, which solves the problems of the state and taste of the filling by a good oil-water balance system and micronized concentrated whey protein.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a baking-resistant chocolate filling comprises the following raw materials: according to the weight portion, 20-22 portions of low-alcohol palm oil, 18-20 portions of maltose syrup, 3-5 portions of maltitol solution, 3-5 portions of sorbitol solution, 3-5 portions of cocoa powder, 5-7 portions of maltodextrin, 5-7 portions of high amylose corn starch, 2-3 portions of milk powder, 5-7 portions of micronized concentrated whey protein, 1-1.2 portions of monoglyceride, 1-2 portions of yolk solution, 0.02-0.03 portion of cocoa essence, 10-12 portions of white granulated sugar, 0.05 portion of potassium sorbate, 0.03 portion of citric acid and 20-22 portions of water.
After the technical scheme is adopted, the baking-resistant chocolate filling has the following beneficial effects: the stuffing of the invention can be used as stuffing for hot processing products such as bread, biscuits and the like. And (I) more sugar alcohol liquid is adopted to ensure that the stuffing has higher water retention performance, so that the stuffing is still delicious and delicious under the condition of keeping lower moisture content and water activity to meet the baking requirement. The stuffing has a stable system, still has good taste and state after baking, and is not easy to separate oil from water and rancid. The filling is added with sorbitol solution and maltitol solution with good water retention, so that the water content of the filling can be well kept, and meanwhile, the water activity of the chocolate filling is properly adjusted according to the water activity of the bread product, so that the product is suitable for producing more bread products. The small amount of sugar alcohol added into the stuffing can provide high level of osmotic pressure, and the stuffing can obtain fine and smooth mouthfeel without excessively sweet and greasy feeling. And (II) the oil content in the stuffing is reduced, the micronized concentrated whey protein and the high amylose corn starch are adopted to partially replace fat, the smooth and full mouthfeel of the stuffing is increased, and the effects that the low-fat stuffing has the soft and smooth mouthfeel of the high-fat stuffing and can also take health into consideration are achieved.
Specifically, according to the invention, the maltitol solution and the sorbitol solution are adopted to ensure high water retention performance of the filling, and the water activity in the filling is adjusted to ensure that the water activity of the baked product is on the same level with the filling, so that the serious water migration phenomenon is avoided, the filling is ensured to have a soft and delicious state, and the phenomena of hardening, caking and the like are avoided.
The micronized concentrated whey protein can replace grease to a certain extent to improve the taste of the stuffing, so that the stuffing has better smooth property. Meanwhile, the emulsion has certain emulsification effect, thermal stability and pH stability, and can well maintain a stable oil-water system of a product.
The product of the invention has the controllable water content of 22-35% and the controllable water activity of more than 0.830-0.950, and can meet the requirements of fillings of various baked products. Meanwhile, the stuffing in the range has the sensory morphology of fine and smooth tissue, normal color, good taste, no peculiar smell and no visible impurities in normal visual observation.
The product of the invention is of baking-resistant type, the good system state is still kept after baking, the change degree of the moisture after baking is small, the difference between the moisture of the stuffing and the moisture of the bread is within +/-1% after baking, and the difference between the moisture of the stuffing and the moisture of the bread is still within +/-1.5% after placing for 30 days; after the stuffing and the dough are subjected to water activity matching, the stuffing of the baked product can be kept in high quality for a long time, the product quality is not reduced due to water migration or fat rancidity and the like, the difference between the water content of the stuffing and the water content of the bread is +/-1% after baking, and the difference between the water content of the stuffing and the water content of the bread can be kept +/-1.5% after the stuffing and the bread are placed for 30 days.
The starch used in the product is high amylose corn starch, and the high amylose corn starch is used as stuffing made of fat substitutes, so that the low-fat food has good rheological property and stability, and has the same mouthfeel as the traditional full-fat cream stuffing product.
A preparation method of the baking-resistant chocolate filling comprises the following steps:
(1) firstly, uniformly mixing low-alcohol palm oil, monoglyceride and egg yolk liquid, and then adding cocoa powder, maltodextrin, milk powder, micronized concentrated whey protein and high-amylose corn starch for uniform mixing to obtain a first mixture;
(2) dissolving white granulated sugar and water in advance, adding maltitol solution, sorbitol solution, potassium sorbate and citric acid, and mixing uniformly to obtain a second mixture;
(3) uniformly mixing the first mixture obtained in the step (1) and the second mixture obtained in the step (2), and grinding and homogenizing for three times by using a colloid mill until no precipitate exists in the liquid and no layering occurs to obtain a mixed liquid;
(4) pouring the mixed solution obtained in the step (3) into a steam jacketed kettle, adding maltose syrup and cocoa essence, and slowly stirring for 10 minutes;
(5) turning off the steam, continuing stirring for 3-8 minutes, filling the stuffing into a container, and cooling to room temperature to obtain the baking-resistant chocolate stuffing.
After the technical scheme is adopted, the preparation method of the baking-resistant chocolate filling has the following beneficial effects: the stuffing of the invention can be used as stuffing for hot processing products such as bread, biscuits and the like. And (I) more sugar alcohol liquid is adopted to ensure that the stuffing has higher water retention performance, so that the stuffing is still delicious and tasty under the condition of keeping lower moisture content to meet the baking requirement. The stuffing has a stable system, still has good taste and state after baking, and is not easy to separate oil from water and rancid. The filling is added with sorbitol solution and maltitol solution with good water retention, so that the water content of the filling can be well kept, and meanwhile, the water activity of the chocolate filling is properly adjusted according to the water activity of the bread product, so that the product is suitable for producing more bread products. The small amount of sugar alcohol added into the stuffing can provide high level of osmotic pressure, and the stuffing can obtain fine and smooth mouthfeel without excessively sweet and greasy feeling. And (II) the oil content in the stuffing is reduced, the micronized concentrated whey protein and the high amylose corn starch are adopted to partially replace fat, the smooth and full mouthfeel of the stuffing is increased, and the effects that the low-fat stuffing has the soft and smooth mouthfeel of the high-fat stuffing and can also take health into consideration are achieved. And (III) the overall properties of the stuffing are stable before and after baking, so that the ageing of the bread is not obviously influenced.
Specifically, according to the invention, the maltitol solution and the sorbitol solution are adopted to ensure high water retention performance of the filling, and the water activity in the filling is adjusted to ensure that the water activity of the baked product is on the same level with the filling, so that the serious water migration phenomenon is avoided, the filling is ensured to have a soft and delicious state, and the phenomena of hardening, caking and the like are avoided.
The micronized concentrated whey protein can replace grease to a certain extent to improve the taste of the stuffing, so that the stuffing has better smooth property. Meanwhile, the emulsion has certain emulsification effect, thermal stability and pH stability, and can well maintain a stable oil-water system of a product.
The product of the invention has the controllable water content of 22-35% and the controllable water activity of more than 0.830-0.950, and can meet the requirements of fillings of various baked products. Meanwhile, the stuffing in the range has the sensory morphology of fine and smooth tissue, normal color, good taste, no peculiar smell and no visible impurities in normal visual observation.
The product is baking-resistant, the good system state is still kept after baking, the change degree of moisture after baking is small, the difference between the moisture of the stuffing and the moisture of bread is within +/-1% after baking, the difference between the moisture of the stuffing and the moisture of the bread is still within +/-1.5% after the product is placed for 30 days, the stuffing of the baked product can be kept in high quality for a long time after the activity matching of the stuffing and the moisture of dough is carried out, the quality reduction of the product due to moisture migration or fat rancidity and the like is avoided, the difference between the moisture of the stuffing and the moisture of the bread is within +/-1% after baking, and the difference between the moisture of the stuffing and the moisture of the bread is still within +/-1.5% after the product is placed for 30 days.
The starch used in the product is high amylose corn starch, and the high amylose corn starch is used as stuffing made of fat substitutes, so that the low-fat food has good rheological property and stability, and has the same mouthfeel as the traditional full-fat cream stuffing product.
Preferably, the steam pressure of the steam jacketed kettle in the step (4) is 0.15 MPa.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
Preparation of
Example 1
A preparation method of baking-resistant chocolate stuffing comprises the following steps:
(1) firstly, uniformly mixing 2000g of low-alcohol-content palm oil, 100g of monoglyceride and 100g of egg yolk liquid, and then adding 300g of cocoa powder, 500g of maltodextrin, 200g of milk powder, 500g of micronized concentrated whey protein and 500g of high-amylose corn starch for uniformly mixing to obtain a first mixture;
(2) dissolving 1000g of white granulated sugar and 2000g of water in advance, adding 300g of maltitol solution, 300g of sorbitol solution, 5g of potassium sorbate and 3g of citric acid, and uniformly mixing to obtain a second mixture;
(3) uniformly mixing the first mixture obtained in the step (1) and the second mixture obtained in the step (2), grinding and homogenizing for three times by using a colloid mill until the liquid is free from precipitation and delamination and has good uniformity, and obtaining a mixed liquid;
(4) pouring the mixed liquid obtained in the step (3) into a steam jacketed kettle, adding 1800g of maltose syrup and 2g of cocoa essence, and slowly stirring (the stirring speed is 27-30 r/min) for 10 minutes;
(5) turning off the steam, continuing stirring for 3-8 minutes, filling the stuffing into a container, and cooling to room temperature to obtain the baking-resistant chocolate stuffing.
As a preferred embodiment, the steam pressure of the steam jacketed kettle in the step (4) is 0.15 MPa.
The preparation method of the baking-resistant chocolate filling has the following beneficial effects:
according to the invention, the maltitol solution and the sorbitol solution are adopted to ensure high water retention performance of the stuffing, and the water activity in the stuffing is adjusted to ensure that the water activity of the baked product is on the same level with the stuffing, so that serious water migration phenomenon is avoided, the stuffing is ensured to have a soft and delicious state, and the phenomena of hardening, caking and the like are avoided.
And (II) the micronized concentrated whey protein can replace grease to a certain extent to improve the mouthfeel of the stuffing, so that the stuffing has better smooth property. Meanwhile, the emulsion has certain emulsification effect, thermal stability and pH stability, and can well maintain a stable oil-water system of a product.
And thirdly, the water content of the product is controlled within the range of 22-35%, the water activity is controlled within the range of more than 0.830-0.950, and the requirements of various baked products on fillings can be met. Meanwhile, the stuffing in the range has the sensory morphology of fine and smooth tissue, normal color, good taste, no peculiar smell and no visible impurities in normal visual observation.
And (IV) the product is baking-resistant, a good system state is still kept after baking, the change degree of moisture after baking is small, the difference between the moisture of the stuffing and the moisture of the bread is within +/-1% after baking, the difference between the moisture of the stuffing and the moisture of the bread is still within +/-1.5% after the product is placed for 30 days, the stuffing of the baked product can be kept in high quality for a long time after the activity matching of the stuffing and the moisture of the dough is carried out, the quality reduction of the product due to moisture migration or fat rancidity and the like is avoided, the difference between the moisture of the stuffing and the moisture of the bread is within +/-1% after baking, and the difference between the moisture of the stuffing and the moisture of the bread is still within +/-1.5% after the product is placed for 30 days.
And (V) the starch used in the product is high amylose corn starch, and the high amylose corn starch is used as the stuffing prepared from the fat substitute, so that the low-fat food with good rheological property and stability is provided, the rheological property and stability are good, and the taste of the low-fat food is the same as that of the traditional full-fat cream stuffing product.
Example 2
A preparation method of baking-resistant chocolate stuffing comprises the following steps:
(1) firstly, 2100g of low-alcohol palm oil, 110g of monoglyceride and 150g of egg yolk liquid are uniformly mixed, and then 400g of cocoa powder, 600g of maltodextrin, 250g of milk powder, 600g of micronized concentrated whey protein and 600g of high amylose corn starch are added and uniformly mixed to obtain a first mixture;
(2) dissolving 1100g of white granulated sugar and 2100g of water in advance, adding 400g of maltitol solution, 400g of sorbitol solution, 5g of potassium sorbate and 3g of citric acid, and uniformly mixing to obtain a second mixture;
(3) uniformly mixing the first mixture obtained in the step (1) and the second mixture obtained in the step (2), grinding and homogenizing for three times by using a colloid mill until the liquid is free from precipitation and delamination and has good uniformity, and obtaining a mixed liquid;
(4) pouring the mixed liquid obtained in the step (3) into a steam jacketed kettle, adding 1900g of maltose syrup and 2.5g of cocoa essence, wherein the steam pressure is 0.15MPa, and slowly stirring (27-30 r/min) for 10 minutes;
(5) turning off the steam, continuing stirring for 3-8 minutes, filling the stuffing into a container, and cooling to room temperature to obtain the baking-resistant chocolate stuffing.
Example 3
A preparation method of baking-resistant chocolate stuffing comprises the following steps:
(1) 2200g of low-alcohol palm oil, 120g of monoglyceride and 200g of egg yolk liquid are mixed uniformly, and then 500g of cocoa powder, 700g of maltodextrin, 300g of milk powder, 700g of micronized concentrated whey protein and 700g of high amylose corn starch are added and mixed uniformly to obtain a first mixture;
(2) dissolving 1200g of white granulated sugar and 2200g of water in advance, adding 500g of maltitol solution, 500g of sorbitol solution, 5g of potassium sorbate and 3g of citric acid, and uniformly mixing to obtain a second mixture;
(3) uniformly mixing the first mixture obtained in the step (1) and the second mixture obtained in the step (2), grinding and homogenizing for three times by using a colloid mill until the liquid is free from precipitation and delamination and has good uniformity, and obtaining a mixed liquid;
(4) pouring the mixed liquid obtained in the step (3) into a steam jacketed kettle, adding 2000g of maltose syrup and 3g of cocoa essence, wherein the steam pressure is 0.15MPa, and slowly stirring (27-30 r/min) for 10 minutes;
(5) turning off the steam, continuing stirring for 3-8 minutes, filling the stuffing into a container, and cooling to room temperature to obtain the baking-resistant chocolate stuffing.
(II) quality test
The fillings obtained in examples 1-3, numbered A, B and C in this order, were subjected to a comparison test with two common commercial chocolate pastes D and E. The dough adopts common sweet dough, and the ingredient table is as follows:
1000g of high gluten flour, 180g of white granulated sugar, 10g of salt, 20g of high-sugar-resistant instant dry yeast, 150g of shortening, 630g of water, 80g of whole egg liquid, 50g of whole milk powder, 3g of bread improver and 5g of calcium stearoyl lactylate;
after the dough is stirred, 30g of dough and 10g of stuffing are used for wrapping the dough into a meal bag shape. The fermentation conditions were 37 deg.C, 80% RH, 70 min. The baking conditions are 200% of flour fire and 180% of primer fire for 12 min.
The hardness (unit is g) and elasticity of a finished product are measured by a wave-pass TVT-300XP texture analyzer, a flat-bottom cylindrical probe of P-CY25S is adopted, the initial speed is 1.0mm/s, the testing speed is 1.0mm/s, the measured speed is 1.0mm/s, the testing distance is 20mm, the cycle times are 3 times, 4 parallel samples are tested for each filling sample, the data with large obvious deviation are removed, and then the average value is obtained. Taste evaluation the test breads were subjected to sensory evaluation by 5 skilled bakers, and the average was taken after the highest and lowest scores were removed.
TABLE 1 hardness and mouthfeel of the various analytical samples
As can be seen from Table 1, the time shown in Table 1 is the storage time of the sample, and from analyzing the sample, the product of the invention has good softness and mouthfeel, and has obvious advantages in anti-aging (can be reflected by sample hardness).
The above examples are not intended to limit the products and methods of the present invention, and any suitable changes or modifications made by one of ordinary skill in the art should be considered without departing from the scope of the present invention.
Claims (3)
1. The baking-resistant chocolate filling is characterized by comprising the following raw materials: according to the weight portion, 20-22 portions of low-alcohol palm oil, 18-20 portions of maltose syrup, 3-5 portions of maltitol solution, 3-5 portions of sorbitol solution, 3-5 portions of cocoa powder, 5-7 portions of maltodextrin, 5-7 portions of high amylose corn starch, 2-3 portions of milk powder, 5-7 portions of micronized concentrated whey protein, 1-1.2 portions of monoglyceride, 1-2 portions of yolk solution, 0.02-0.03 portion of cocoa essence, 10-12 portions of white granulated sugar, 0.05 portion of potassium sorbate, 0.03 portion of citric acid and 20-22 portions of water.
2. The method of preparing a roast-resistant chocolate filling according to claim 1, comprising the steps of:
(1) mixing low-alcohol palm oil, monoglyceride and egg yolk liquid uniformly, adding cocoa powder, maltodextrin, milk powder, micronized concentrated whey protein and high-amylose corn starch, and mixing uniformly to obtain a first mixture;
(2) dissolving white granulated sugar and water in advance, adding maltitol solution, sorbitol solution, potassium sorbate and citric acid, and mixing uniformly to obtain a second mixture;
(3) uniformly mixing the first mixture obtained in the step (1) and the second mixture obtained in the step (2), and grinding and homogenizing for three times by using a colloid mill until no precipitate exists in the liquid and no layering occurs to obtain a mixed liquid;
(4) pouring the mixed liquid obtained in the step (3) into a steam interlayer pot, adding maltose syrup and cocoa essence, and slowly stirring for 10 minutes at a stirring speed of 27-30 r/min;
(5) turning off the steam, continuing stirring for 3-8 minutes, filling the stuffing into a container, and cooling to room temperature to obtain the baking-resistant chocolate stuffing.
3. The method of claim 2, wherein the steam pressure of the steam jacketed kettle of step (4) is 0.15 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910971915.XA CN110692685A (en) | 2019-10-14 | 2019-10-14 | Baking-resistant chocolate filling and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114081164A (en) * | 2021-12-13 | 2022-02-25 | 福建达利食品科技有限公司 | Low-fat spread sauce and preparation method thereof |
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| US20130052300A1 (en) * | 2010-05-04 | 2013-02-28 | Els Ginette Alexander Dendooven | Fat replacers and filling materials |
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| JP2004073120A (en) * | 2002-08-20 | 2004-03-11 | Asahi Denka Kogyo Kk | Bakery food |
| US20130052300A1 (en) * | 2010-05-04 | 2013-02-28 | Els Ginette Alexander Dendooven | Fat replacers and filling materials |
| CN102239896A (en) * | 2010-05-16 | 2011-11-16 | 卡夫食品环球品牌有限责任公司 | Stably-stored stuffing capable of being baked |
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| CN103931725A (en) * | 2014-04-22 | 2014-07-23 | 广州合诚实业有限公司 | Quicksand-type stuffing with long shelf life and resistant to bake and premixed flour and manufacturing method thereof |
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| CN107136169A (en) * | 2017-07-04 | 2017-09-08 | 福建达利食品科技有限公司 | A kind of lactic acid bacteria bread and preparation method thereof |
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| CN114081164A (en) * | 2021-12-13 | 2022-02-25 | 福建达利食品科技有限公司 | Low-fat spread sauce and preparation method thereof |
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