CN110810602A - Preparation method of high-temperature-resistant chocolate - Google Patents
Preparation method of high-temperature-resistant chocolate Download PDFInfo
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- CN110810602A CN110810602A CN201911283924.6A CN201911283924A CN110810602A CN 110810602 A CN110810602 A CN 110810602A CN 201911283924 A CN201911283924 A CN 201911283924A CN 110810602 A CN110810602 A CN 110810602A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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- 238000007670 refining Methods 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 30
- 230000008569 process Effects 0.000 claims abstract description 19
- 230000008014 freezing Effects 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 18
- 238000000465 moulding Methods 0.000 claims abstract description 6
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- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims description 18
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- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 5
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- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
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- 235000015243 ice cream Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
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- 239000008101 lactose Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
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- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
Images
Classifications
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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
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention mainly relates to the technical field of chocolate processing, and discloses a preparation method of high-temperature-resistant chocolate, which comprises the following steps: melting, primary refining, freezing, fermenting, secondary refining and molding; the preparation method of the high-temperature-resistant chocolate provided by the invention is simple, the prepared chocolate has pure flavor and crisp taste, has fine and smooth fluidity after being melted, is high in high-temperature resistance, does not have the phenomena of melting deformation, surface speckling and internal sand return in the storage process, is convenient to store and transport, and saves a large amount of cost.
Description
Technical Field
The invention mainly relates to the technical field of chocolate processing, in particular to a preparation method of high-temperature-resistant chocolate.
Background
Chocolate is one of leisure food which is often eaten by people, has various brands and various flavors in the current market, has delicate and sweet taste, but also has a strong fragrance, the chocolate can be directly eaten and also can be used for making cakes, ice cream and the like, and is very popular with consumers, but because the main components of the chocolate are cocoa pulp and cocoa butter, therefore, the melting point of the chocolate is low, the chocolate begins to melt when the melting point is higher than 36 ℃, so that the chocolate is a food which has strong heat sensitivity and is not easy to store, the storage temperature is controlled to be 12-18 ℃, the relative humidity is not higher than 65%, the phenomena of softening deformation, surface mottling, internal sand return, taint of taste or fragrance reduction and the like can occur when the chocolate is improperly stored, so that economic loss is caused, therefore, it is inconvenient to store chocolate and it is necessary to improve the high temperature resistance of chocolate.
Prior patent document CN109418489A discloses a heat-resistant chocolate coating, specifically discloses the addition of low-melting point carbohydrates to chocolate, the melting point of which is already low, and the addition of low-melting point compounds, although the patent document has limited the melting point range of low melting carbohydrates, the description is not perceived as conforming to the application environment, the addition amount of the low-melting-point carbohydrate is more than 20 percent, the low-melting-point carbohydrate is one of trehalose, xylitol, sorbitol, glucose and lactose, the addition of more low-melting-point carbohydrate can influence the flavor of chocolate, the brittleness is reduced, the mouthfeel is viscous, and the fine fluidity is lost, therefore, the flavor of the chocolate coating is not available, and further improvement on the preparation method of the chocolate is needed to maintain the flavor of the chocolate and improve the high-temperature resistance of the chocolate.
Disclosure of Invention
In order to remedy the drawbacks of the prior art, the object of the present invention is to provide a process for the preparation of high temperature chocolate.
A preparation method of high-temperature resistant chocolate comprises the following steps:
(1) melting: heating and melting cocoa butter, and fully melting the cocoa butter to facilitate post-treatment to obtain cocoa butter liquid;
(2) primary refining: the method comprises the following steps of carrying out primary fine grinding and refining on the defatted milk powder and the stachyose, adding the defatted milk powder to reduce the moisture and fat content in the chocolate, avoiding the phenomenon that the chocolate is molten and deformed at a slightly high temperature, improving the heat resistance of the chocolate, keeping the melting point of the stachyose higher, keeping moisture, avoiding the chocolate from being molten by absorbing water in a high-temperature and humid environment, improving the heat resistance of the chocolate, and adding the stachyose to not only weaken the bitter taste of the chocolate, but also promote the proliferation of beneficial bacteria in the stomach and intestine and keep the intestinal health to obtain a primary refined material;
(3) freezing: freezing the primary refined material at-36 to-38 ℃ for 8-10 h, taking out, naturally melting the material at 80-85 ℃, repeatedly freezing and melting the material to improve the bonding tightness between chocolate molecules, avoiding melting and sand return in the storage and transportation processes, keeping the chocolate complete in shape and pure in taste, and obtaining a frozen material;
(4) fermentation: adding corn starch sugar into the frozen material, promoting proliferation of lactic acid bacteria, inoculating the lactic acid bacteria, uniformly stirring, fermenting at a constant temperature of 42-44 ℃ for 20-24 hours, stirring and heating at 60-65 ℃ for 3-5 min, wherein extracellular polysaccharide generated in the fermentation process of the lactic acid bacteria can improve the gastrointestinal function, can be tightly adhered with other raw materials, avoids melting deformation at a slightly high temperature, improves the heat resistance of the chocolate, slightly reduces the pH value of the chocolate in the fermentation process of the lactic acid bacteria, can avoid surface mottling and internal sand return of the chocolate, can keep the flavor of the chocolate for a long time, prolongs the shelf life of the chocolate and obtains a fermented material;
(5) secondary refining: the fermented material is subjected to secondary fine grinding and refining according to the traditional process, so that the chocolate raw material is further refined, the taste of the chocolate is finer and purer, the water absorption capacity of the raw material is reduced, the chocolate is prevented from absorbing and melting in a high-temperature environment in the storage and transportation processes, the storage and transportation of the chocolate are facilitated, and the secondary refined material is obtained;
(6) molding: and (5) placing the secondary refined material in a mould, hardening and demoulding to obtain the high-temperature resistant chocolate.
The addition amount of the skimmed milk powder in the step (2) is 12-14% of the weight of the cocoa butter liquid.
The addition amount of the stachyose in the step (2) is 6-8% of the weight of the cocoa butter liquid.
And (3) performing primary refining in the step (2), wherein the particle size is 35-40 mu m.
The corn starch sugar in the step (4) is added in an amount of 7-9% of the weight of the cocoa butter liquid.
The inoculation amount of the lactic acid bacteria in the step (4) is 2-3% of the weight of the cocoa butter liquid, and the lactic acid bacteria comprise the following strains in parts by weight: 32-34 parts of bifidobacteria, 20-22 parts of Lactobacillus delbrueckii and 11-13 parts of Lactobacillus bulgaricus.
And (5) performing secondary refining, wherein the particle size is 15-20 mu m.
The high-temperature resistant chocolate prepared by the preparation method of the high-temperature resistant chocolate.
The invention has the advantages that: the preparation method of the high-temperature-resistant chocolate provided by the invention is simple, the prepared chocolate is pure in flavor, crisp in taste, fine and smooth in fluidity after being melted, and strong in high-temperature resistance, the phenomena of melting deformation, surface speckling and internal sand return cannot occur in the storage process, the storage and transportation of the chocolate are convenient, and a large amount of cost is saved; in the application, cocoa butter is heated and fully melted, so that the later-stage treatment is facilitated; adding the skimmed milk powder and the stachyose, performing primary fine grinding and refining, wherein the water content and the fat content in the chocolate can be reduced by adding the skimmed milk powder, the phenomenon that the chocolate is molten and deformed at a slightly high temperature is avoided, the heat resistance of the chocolate is improved, the melting point of the stachyose is higher, the water can be kept, the chocolate is prevented from being molten by absorbing water in a high-temperature and humid environment, the heat resistance of the chocolate is improved, and the addition of the stachyose can not only reduce the bitter taste of the chocolate, but also promote the proliferation of beneficial bacteria in the stomach and intestine and keep; freezing treatment is carried out after primary refining, and the bonding tightness among chocolate molecules can be improved through repeated freezing and melting, so that the phenomena of melting and sand return in the processes of storage and transportation are avoided, the chocolate is kept complete in appearance, and pure in taste; the corn starch sugar is added after freezing treatment, so that proliferation of lactic acid bacteria can be promoted, the lactic acid bacteria are added for fermentation, exopolysaccharide generated in the fermentation process of the lactic acid bacteria can improve gastrointestinal functions, can be tightly adhered with other raw materials, the phenomenon of melting deformation at a slightly high temperature is avoided, the heat resistance of chocolate is improved, meanwhile, the pH value of the chocolate can be slightly reduced in the fermentation process of the lactic acid bacteria, the phenomenon of surface mottling and internal sand return of the chocolate can be avoided, the flavor of the chocolate can be kept for a long time, and the shelf life of the chocolate is prolonged; the secondary refining is carried out after the fermentation, the chocolate raw materials are further refined, the taste of the chocolate is more exquisite and pure, the water absorption capacity of the raw materials is reduced, the chocolate is prevented from absorbing and melting water in a high-temperature environment in the storage and transportation processes, and the chocolate is convenient to store and transport.
Drawings
In order to facilitate understanding for those skilled in the art, the present invention will be further described with reference to the accompanying drawings.
FIG. 1 is a process flow diagram of a preparation method of high temperature resistant chocolate of the invention.
Detailed Description
The invention is illustrated by the following specific examples.
Example 1
A preparation method of high-temperature resistant chocolate comprises the following steps:
(1) melting: heating and melting cocoa butter, and fully melting the cocoa butter to facilitate post-treatment to obtain cocoa butter liquid;
(2) primary refining: the method comprises the following steps of (1) carrying out primary fine grinding and refining on skimmed milk powder and stachyose, wherein the addition amount of the skimmed milk powder is 12% of the weight of cocoa butter liquid, and the addition amount of the stachyose is 6% of the weight of the cocoa butter liquid, so that the particle size is 35-40 mu m, the water content and the fat content in chocolate can be reduced by adding the skimmed milk powder, the phenomenon that the chocolate is molten and deformed at a slightly high temperature is avoided, the heat resistance of the chocolate is improved, the melting point of the stachyose is higher, the water can be kept, the chocolate is prevented from being molten by absorbing water in a high-temperature and humid environment, the heat resistance of the chocolate is improved, the bitter taste of the chocolate can be reduced, the proliferation of;
(3) freezing: freezing the primary refined material at-36 ℃ for 8h, taking out, naturally melting at 80 ℃, repeatedly freezing and melting to improve the bonding tightness between chocolate molecules, avoiding melting and sand return in the storage and transportation processes, keeping the chocolate complete in appearance and pure in taste, and obtaining the frozen material;
(4) fermentation: adding corn starch sugar into the frozen material, wherein the addition amount of the corn starch sugar is 7% of the weight of the cocoa butter liquid, the proliferation of lactic acid bacteria can be promoted, and the lactic acid bacteria are inoculated, the inoculation amount of the lactic acid bacteria is 2% of the weight of the cocoa butter liquid, and the lactic acid bacteria comprise the following strains in parts by weight: the bifidobacterium 32, the lactobacillus delbrueckii 20 and the lactobacillus bulgaricus 11 are uniformly stirred, fermented for 20 hours at a constant temperature of 42 ℃, stirred and heated for 3 minutes at 60 ℃, exopolysaccharide generated in the fermentation process of lactobacillus can improve the gastrointestinal function, can be tightly adhered with other raw materials, avoids the phenomenon of melting deformation at a slightly high temperature, improves the heat resistance of chocolate, can slightly reduce the pH value of the chocolate in the slightly lactobacillus fermentation process, can avoid the phenomenon of surface speckling and internal sand return of the chocolate, can keep the flavor of the chocolate for a long time, prolongs the shelf life of the chocolate and obtains a fermented material;
(5) secondary refining: carrying out secondary fine grinding and refining on the fermented material according to the traditional process, wherein the particle size is 15-20 microns, further refining the chocolate raw material, so that the chocolate has a finer and purer taste, the water absorption capacity of the raw material is reduced, the chocolate is prevented from absorbing and melting water in a high-temperature environment in the storage and transportation processes, the storage and transportation of the chocolate are facilitated, and a secondary refined material is obtained;
(6) molding: and (5) placing the secondary refined material in a mould, hardening and demoulding to obtain the high-temperature resistant chocolate.
Example 2
A preparation method of high-temperature resistant chocolate comprises the following steps:
(1) melting: heating and melting cocoa butter, and fully melting the cocoa butter to facilitate post-treatment to obtain cocoa butter liquid;
(2) primary refining: the method comprises the following steps of (1) carrying out primary fine grinding and refining on skimmed milk powder and stachyose, wherein the addition amount of the skimmed milk powder is 13% of the weight of cocoa butter liquid, and the addition amount of the stachyose is 7% of the weight of the cocoa butter liquid, so that the particle size is 35-40 mu m, the water content and the fat content in chocolate can be reduced by adding the skimmed milk powder, the phenomenon that the chocolate is molten and deformed at a slightly high temperature is avoided, the heat resistance of the chocolate is improved, the melting point of the stachyose is higher, the water can be kept, the chocolate is prevented from being molten by absorbing water in a high-temperature and humid environment, the heat resistance of the chocolate is improved, the bitter taste of the chocolate can be reduced, the proliferation of;
(3) freezing: freezing the primary refined material at-37 ℃ for 9h, taking out, naturally melting at 83 ℃, repeatedly freezing and melting to improve the bonding tightness between chocolate molecules, avoiding melting and sand return in the storage and transportation processes, keeping the chocolate complete in appearance and pure in taste, and obtaining the frozen material;
(4) fermentation: adding corn starch sugar into the frozen material, wherein the addition amount of the corn starch sugar is 8 percent of the weight of the cocoa butter liquid, the proliferation of lactic acid bacteria can be promoted, and the lactic acid bacteria are inoculated, the inoculation amount of the lactic acid bacteria is 2.5 percent of the weight of the cocoa butter liquid, and the frozen material comprises the following strains in parts by weight: the bifidobacterium 33, the lactobacillus delbrueckii 21 and the lactobacillus bulgaricus 12 are uniformly stirred, fermented for 22 hours at the constant temperature of 43 ℃, stirred and heated for 4 minutes at 63 ℃, exopolysaccharide generated in the fermentation process of lactobacillus can improve the gastrointestinal function, can be tightly adhered with other raw materials, avoids the phenomenon of melting deformation at a slightly high temperature, improves the heat resistance of chocolate, can slightly reduce the pH value of the chocolate in the slightly lactobacillus fermentation process, can avoid the phenomenon of surface speckling and internal sand return of the chocolate, can keep the flavor of the chocolate for a long time, prolongs the shelf life of the chocolate and obtains a fermented material;
(5) secondary refining: carrying out secondary fine grinding and refining on the fermented material according to the traditional process, wherein the particle size is 15-20 microns, further refining the chocolate raw material, so that the chocolate has a finer and purer taste, the water absorption capacity of the raw material is reduced, the chocolate is prevented from absorbing and melting water in a high-temperature environment in the storage and transportation processes, the storage and transportation of the chocolate are facilitated, and a secondary refined material is obtained;
(6) molding: and (5) placing the secondary refined material in a mould, hardening and demoulding to obtain the high-temperature resistant chocolate.
Example 3
A preparation method of high-temperature resistant chocolate comprises the following steps:
(1) melting: heating and melting cocoa butter, and fully melting the cocoa butter to facilitate post-treatment to obtain cocoa butter liquid;
(2) primary refining: the method comprises the following steps of (1) carrying out primary fine grinding and refining on skimmed milk powder and stachyose, wherein the addition amount of the skimmed milk powder is 14% of the weight of cocoa butter liquid, and the addition amount of the stachyose is 8% of the weight of the cocoa butter liquid, so that the particle size is 35-40 mu m, the water content and the fat content in chocolate can be reduced by adding the skimmed milk powder, the phenomenon that the chocolate is molten and deformed at a slightly high temperature is avoided, the heat resistance of the chocolate is improved, the melting point of the stachyose is higher, the water can be kept, the chocolate is prevented from being molten by absorbing water in a high-temperature and humid environment, the heat resistance of the chocolate is improved, the bitter taste of the chocolate can be reduced, the proliferation of;
(3) freezing: freezing the primary refined material at-38 ℃ for 10h, taking out, naturally melting at 85 ℃, repeatedly freezing and melting to improve the bonding tightness between chocolate molecules, avoiding melting and sand return in the storage and transportation processes, keeping the chocolate complete in appearance and pure in taste, and obtaining the frozen material;
(4) fermentation: adding corn starch sugar into the frozen material, wherein the addition amount of the corn starch sugar is 9% of the weight of the cocoa butter liquid, the proliferation of lactic acid bacteria can be promoted, and the lactic acid bacteria are inoculated, the inoculation amount of the lactic acid bacteria is 3% of the weight of the cocoa butter liquid, and the lactic acid bacteria comprise the following strains in parts by weight: the bifidobacterium 34, the lactobacillus delbrueckii 22 and the lactobacillus bulgaricus 13 are uniformly stirred, are fermented for 24 hours at a constant temperature of 44 ℃, are stirred and heated for 5 minutes at a temperature of 65 ℃, exopolysaccharide generated in the fermentation process of lactobacillus can improve the gastrointestinal function, can be tightly adhered with other raw materials, avoids the phenomenon of melting deformation at a slightly high temperature, improves the heat resistance of chocolate, can slightly reduce the pH value of the chocolate in the slightly lactobacillus fermentation process, can avoid the phenomenon of surface speckling and internal sand return of the chocolate, can keep the flavor of the chocolate for a long time, prolongs the shelf life of the chocolate and obtains a fermented material;
(5) secondary refining: carrying out secondary fine grinding and refining on the fermented material according to the traditional process, wherein the particle size is 15-20 microns, further refining the chocolate raw material, so that the chocolate has a finer and purer taste, the water absorption capacity of the raw material is reduced, the chocolate is prevented from absorbing and melting water in a high-temperature environment in the storage and transportation processes, the storage and transportation of the chocolate are facilitated, and a secondary refined material is obtained;
(6) molding: and (5) placing the secondary refined material in a mould, hardening and demoulding to obtain the high-temperature resistant chocolate.
Control group
Prior patent document CN109418489A discloses a chocolate coating prepared by a heat-resistant chocolate coating.
The high temperature resistance parameters of the chocolate are as follows:
the proper amount of chocolate of the examples and the control groups is randomly selected, each group of chocolate is placed in a constant temperature box with the temperature of 70 ℃ and the humidity of 95%, the test time is 48h, the shape of each group of chocolate is observed after 48h, the test is repeated for 3 times, and the high temperature resistance performance parameters of the chocolate are shown in table 1.
Table 1: high temperature resistance parameter of chocolate
The results in table 1 show that the high-temperature resistant chocolate prepared by the preparation method of the high-temperature resistant chocolate provided by the embodiment has a complete shape, a fresh and cool surface, no stickiness and no melting phenomenon after being treated in a thermostat with the temperature of 70 ℃ and the humidity of 95%, which indicates that the high-temperature resistant chocolate prepared by the preparation method of the high-temperature resistant chocolate provided by the invention has good high-temperature resistance.
Sensory evaluation parameters of chocolate:
randomly selecting 20 professional sensory evaluation teachers, and performing sensory evaluation on each group of chocolate, wherein each person must repeatedly rinse the mouth with purified water for 3-5 times before tasting the next chocolate; the chocolate groups were subjected to sensory evaluation and recorded, and the sensory evaluation parameters of the chocolate are shown in table 2.
Table 2: organoleptic evaluation parameters of chocolate
The results in table 2 show that the sensory evaluation result of the high-temperature resistant chocolate prepared by the preparation method of the high-temperature resistant chocolate of the embodiment is obviously superior to that of a control group, and the taste is pure, which indicates that the high-temperature resistant chocolate prepared by the preparation method of the high-temperature resistant chocolate provided by the invention has pure flavor.
Claims (8)
1. The preparation method of the high-temperature-resistant chocolate is characterized by comprising the following steps of:
(1) melting: heating and melting cocoa butter to obtain cocoa butter liquid;
(2) primary refining: carrying out primary fine grinding and refining on the defatted milk powder and the stachyose to obtain a primary refined material;
(3) freezing: freezing the primary refined material at-36 to-38 ℃ for 8-10 h, taking out, and naturally melting at 80-85 ℃ to obtain a frozen material;
(4) fermentation: adding corn starch sugar into the frozen material, inoculating lactobacillus, stirring uniformly, fermenting at a constant temperature of 42-44 ℃ for 20-24 h, stirring and heating at 60-65 ℃ for 3-5 min to obtain a fermented material;
(5) secondary refining: carrying out secondary fine grinding and refining on the fermented material according to the traditional process to obtain a secondary refined material;
(6) molding: and (5) placing the secondary refined material in a mould, hardening and demoulding to obtain the high-temperature resistant chocolate.
2. The method for preparing high temperature resistant chocolate according to claim 1, wherein the skimmed milk powder of the step (2) is added in an amount of 12-14% by weight of the cocoa butter liquid.
3. The method for preparing high temperature resistant chocolate according to claim 1, wherein the stachyose in step (2) is added in an amount of 6-8% by weight of the cocoa butter liquid.
4. The method for preparing high-temperature-resistant chocolate according to claim 1, wherein the primary refining in the step (2) is carried out, and the particle size is 35-40 μm.
5. The method for preparing high-temperature-resistant chocolate according to claim 1, wherein the corn starch sugar in the step (4) is added in an amount of 7-9% by weight of the cocoa butter liquid.
6. The method for preparing high-temperature resistant chocolate according to claim 1, wherein the lactobacillus of step (4) is inoculated in an amount of 2-3% by weight of the cocoa butter liquid, and comprises the following strains in parts by weight: 32-34 parts of bifidobacteria, 20-22 parts of Lactobacillus delbrueckii and 11-13 parts of Lactobacillus bulgaricus.
7. The method for preparing high-temperature-resistant chocolate according to claim 1, wherein the secondary refining in the step (5) is carried out, and the particle size is 15-20 μm.
8. A high temperature resistant chocolate prepared by the method for preparing the high temperature resistant chocolate according to any one of claims 1 to 7.
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