CN112772755A - Anti-blooming non-hydrogenated chocolate and preparation method thereof - Google Patents
Anti-blooming non-hydrogenated chocolate and preparation method thereof Download PDFInfo
- Publication number
- CN112772755A CN112772755A CN202011636095.8A CN202011636095A CN112772755A CN 112772755 A CN112772755 A CN 112772755A CN 202011636095 A CN202011636095 A CN 202011636095A CN 112772755 A CN112772755 A CN 112772755A
- Authority
- CN
- China
- Prior art keywords
- hydrogenated
- parts
- chocolate
- vegetable oil
- hydrogenated vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 146
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims abstract description 107
- 239000000843 powder Substances 0.000 claims abstract description 49
- 239000002994 raw material Substances 0.000 claims abstract description 36
- 229930006000 Sucrose Natural products 0.000 claims abstract description 30
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose 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)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 27
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 26
- 239000003921 oil Substances 0.000 claims abstract description 14
- 235000019198 oils Nutrition 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 239000000945 filler Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 29
- 229920002774 Maltodextrin Polymers 0.000 claims description 15
- 239000005913 Maltodextrin Substances 0.000 claims description 15
- 229940035034 maltodextrin Drugs 0.000 claims description 15
- 239000011268 mixed slurry Substances 0.000 claims description 15
- 239000005862 Whey Substances 0.000 claims description 13
- 102000007544 Whey Proteins Human genes 0.000 claims description 13
- 108010046377 Whey Proteins Proteins 0.000 claims description 13
- 239000004519 grease Substances 0.000 claims description 13
- 235000020183 skimmed milk Nutrition 0.000 claims description 13
- 235000008939 whole milk Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 238000002844 melting Methods 0.000 claims description 10
- 230000008018 melting Effects 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 abstract description 12
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 230000003111 delayed effect Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 244000299461 Theobroma cacao Species 0.000 description 122
- 230000000052 comparative effect Effects 0.000 description 10
- 235000014113 dietary fatty acids Nutrition 0.000 description 10
- 229930195729 fatty acid Natural products 0.000 description 10
- 150000004671 saturated fatty acids Chemical class 0.000 description 10
- 230000006872 improvement Effects 0.000 description 9
- 150000004665 fatty acids Chemical group 0.000 description 7
- 239000003112 inhibitor Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 229960004793 sucrose Drugs 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 229910052799 carbon Inorganic materials 0.000 description 4
- 125000004432 carbon atom Chemical group C* 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 3
- 238000013508 migration Methods 0.000 description 3
- 230000005012 migration Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- -1 sucrose fatty acid ester Chemical class 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000014651 chocolate spreads Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000001953 recrystallisation Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 241000519995 Stachys sylvatica Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 238000013100 final test Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000000979 retarding effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses an anti-blooming non-hydrogenated chocolate, which comprises the following components in percentage by weight: white sugar, non-hydrogenated vegetable oil A, non-hydrogenated vegetable oil B, milk powder, fillers, phospholipid and essence; wherein the mass ratio of the non-hydrogenated vegetable oil A to the non-hydrogenated vegetable oil B is 3:1, and the mass percentage of the non-hydrogenated vegetable oil A and the non-hydrogenated vegetable oil B in the total of all the components is 34-40%. The invention has the beneficial effects that: firstly, the bloom of the non-hydrogenated chocolate is effectively delayed by controlling the components and the content of the non-hydrogenated oil and fat of the non-hydrogenated chocolate; secondly, non-hydrogenated vegetable oil is used as a preparation raw material of the chocolate, and the prepared chocolate does not contain trans-fatty acid and is beneficial to human health; finally, the viscosity of the non-hydrogenated chocolate mass is controlled for ease of handling.
Description
Technical Field
The invention relates to the technical field of non-hydrogenated chocolate preparation, and particularly relates to anti-blooming non-hydrogenated chocolate and a preparation method thereof.
Background
The non-hydrogenated chocolate has poor stability and more blooming phenomenon. Chocolate bloom refers to the phenomenon of white spots or overall whitening on the surface of chocolate, which causes the surface of chocolate to lose luster, the texture to become loose, the meltability in mouth to become poor and seriously affects the performance of chocolate. Chocolate bloom is divided into frosting and fat frosting, wherein the frosting is that dew in which cane sugar is dissolved is formed on the surface of chocolate due to the fact that overproof water is introduced into the raw materials or the processing process of the chocolate or the storage environment humidity is higher or the chocolate is not tightly packaged and sealed, and when the water is evaporated, the cane sugar is separated out, and frosting flowers are formed on the surface of the chocolate. The present application aims to solve the problem of fat bloom of non-hydrogenated chocolate.
Disclosure of Invention
In order to solve the problem of bloom of the non-hydrogenated chocolate fat, the invention aims to provide the bloom-resistant non-hydrogenated chocolate and the preparation method thereof.
The invention provides an anti-bloom non-hydrogenated chocolate comprising:
white sugar, non-hydrogenated vegetable oil A, non-hydrogenated vegetable oil B, milk powder, fillers, phospholipid and essence;
wherein the mass ratio of the non-hydrogenated vegetable oil A to the non-hydrogenated vegetable oil B is 3:1, and the mass percentage of the non-hydrogenated vegetable oil A and the non-hydrogenated vegetable oil B in the total of all the components is 34-40%.
As a further improvement of the invention, the white sugar is white granulated sugar or soft white sugar.
As a further improvement of the invention, the milk powder is one or more of whole milk powder, skimmed milk powder and whey powder.
As a further development of the invention, the viscosity of the non-hydrogenated chocolate in the molten state is less than 3000 cp.
As a further improvement of the invention, the non-hydrogenated vegetable oil A has a sliding melting point of 31-34 ℃ and the non-hydrogenated vegetable oil B has a sliding melting point of 30-33 DEG C
As a further improvement of the invention, the non-hydrogenated chocolate comprises the following raw materials in parts by weight based on 100 parts of all raw materials:
34-39 parts of white sugar, 0-39.5 parts of non-hydrogenated vegetable oil A, 0-39.5 parts of non-hydrogenated vegetable oil B, 8-8.8 parts of skimmed milk powder, 10-12 parts of whey powder, 1.7-2.3 parts of whole milk powder, 4.37 parts of maltodextrin, 0.3 part of phospholipid and 0.03 part of essence.
As a further improvement of the invention, the non-hydrogenated chocolate comprises the following raw materials in parts by weight based on 100 parts of all raw materials:
36-39 parts of white sugar, 0.5-39.5 parts of non-hydrogenated vegetable oil A, 0.5-39.5 parts of non-hydrogenated vegetable oil B, 8.3-8.8 parts of skimmed milk powder, 11-12 parts of whey powder, 1.8-2.3 parts of whole milk powder, 4.37 parts of maltodextrin, 0.3 part of phospholipid and 0.03 part of essence.
As a further improvement of the invention, the non-hydrogenated chocolate comprises the following raw materials in parts by weight based on 100 parts of all raw materials:
37-38 parts of white sugar, 1-39 parts of non-hydrogenated vegetable oil A, 1-39 parts of non-hydrogenated vegetable oil B, 8.4-8.6 parts of skimmed milk powder, 11.5-12 parts of whey powder, 1.9-2.2 parts of whole milk powder, 4.37 parts of maltodextrin, 0.3 part of phospholipid and 0.03 part of essence.
The invention also provides an anti-blooming non-hydrogenated chocolate and a preparation method thereof, wherein the preparation method comprises the following steps:
weighing non-hydrogenated vegetable oil A and non-hydrogenated vegetable oil B with corresponding weight, mixing the two, heating to 50-60 ℃ for dissolving, and cooling to 40-45 ℃ after complete dissolution to obtain a grease mixture;
putting part of the oil and fat mixture into a chocolate refiner, putting white sugar, milk powder, maltodextrin and part of phospholipid into the chocolate refiner, and grinding at 40-45 ℃ to obtain a mixed material;
then putting the remaining part of the grease mixture, the phospholipid and the essence into a chocolate refiner, and uniformly mixing the mixture with the mixture to obtain mixed pulp;
cooling the obtained mixed slurry, and pouring the mixed slurry into a mold when the temperature of the mixed slurry is lower than 35 ℃;
placing the mold poured with the mixed slurry in a refrigeration house for molding;
demoulding to obtain the non-hydrogenated chocolate.
As a further improvement of the invention, the viscosity of the cooled mixed slurry is less than 3000 cp.
As a further improvement of the invention, the rest part of the grease mixture accounts for 5-15% of the total weight of the grease mixture, and the rest part of the phospholipid accounts for 85-95% of the total weight of the phospholipid.
As a further improvement of the invention, the fineness of the mixed material is less than or equal to 20 microns.
The invention has the beneficial effects that: firstly, the bloom of the non-hydrogenated chocolate is effectively delayed by controlling the components and the content of the non-hydrogenated oil and fat of the non-hydrogenated chocolate; secondly, non-hydrogenated vegetable oil is used as a preparation raw material of the chocolate, and the prepared chocolate does not contain trans-fatty acid and is beneficial to human health; finally, the viscosity of the non-hydrogenated chocolate paste is controlled by adding the grease and the phospholipid, so that the operation is convenient.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be noted that if directional indications (such as up, down, left, right, front, and back … …) are involved in the embodiment of the present invention, the directional indications are only used to explain the relative positional relationship between the components, the movement situation, and the like in a specific posture, and if the specific posture is changed, the directional indications are changed accordingly.
In addition, in the description of the present invention, the terms used are for illustrative purposes only and are not intended to limit the scope of the present invention. The terms "comprises" and/or "comprising" are used to specify the presence of stated elements, steps, operations, and/or components, but do not preclude the presence or addition of one or more other elements, steps, operations, and/or components. The terms "first," "second," and the like may be used to describe various elements, not necessarily order, and not necessarily limit the elements. In addition, in the description of the present invention, "a plurality" means two or more unless otherwise specified. These terms are only used to distinguish one element from another. These and/or other aspects will become apparent, and the description of the described embodiments of the invention will be more readily understood by those of ordinary skill in the art. One skilled in the art will readily recognize from the following description that alternative embodiments of the structures and methods illustrated in the present application may be employed without departing from the principles described in the present application.
An anti-bloom non-hydrogenated chocolate according to an embodiment of the present invention comprises:
white sugar, non-hydrogenated vegetable oil A, non-hydrogenated vegetable oil B, milk powder, fillers, phospholipid and essence;
wherein the mass ratio of the non-hydrogenated vegetable oil A to the non-hydrogenated vegetable oil B is 3:1, and the mass percentage of the non-hydrogenated vegetable oil A and the non-hydrogenated vegetable oil B in the total of all the components is 34-40%. The non-hydrogenated vegetable oil has many unsaturated bonds, and the oil and fat easily migrate to the surface of chocolate in a liquid state, resulting in surface bloom of the solidified chocolate. In the embodiment, the ratio of the non-hydrogenated vegetable oil A to the non-hydrogenated vegetable oil B in the chocolate is controlled within the range of 34-40%, and the mass ratio of the hydrogenated vegetable oil A to the non-hydrogenated vegetable oil B is controlled to be 3:1, so that the migration of the grease to the surface of the chocolate can be effectively inhibited, and the chocolate bloom problem can be further delayed. The filler is maltodextrin or starch, and maltodextrin is selected in the embodiment.
In the related art, the reasons for the chocolate cream include: poor temperature adjustment, unstable crystal form will be formed in the oil cooling process, and chocolate bloom is caused by recrystallization; the common use of two incompatible oils will separate the components from each other and cause eutectic phenomena, leading to bloom of the chocolate; the migration of fat to the surface of the chocolate causes recrystallization and the scattering of light out of the surface of the chocolate which leads to bloom of the chocolate. The traditional solution to the problem of chocolate fat bloom is to add a special bloom inhibitor to the chocolate. For example:
the normal temperature blooming inhibitor is added to delay the blooming of the chocolate at the normal temperature (15-30 ℃) below the melting point. The normal temperature blooming inhibitor is a fatty acid composition, wherein the mass ratio (S/U) of saturated fatty acid (S) to unsaturated fatty acid (U) is 1.0-2.0. The triglyceride composition has S2U (saturated monounsaturated triglyceride) content of 50-70% by mass, and SSU (1,2 saturated-3 unsaturated triglyceride) ratio (SSU/S2U) of 0.55-0.75 in S2U; the saturated fatty acids in the constituent fatty acid composition have a saturated fatty acid content of 14 or less carbon atoms and a saturated fatty acid content of 20 or more carbon atoms of 5% or less, respectively.
A low-temperature bloom inhibitor is added to prevent blooming caused by migration of oil and fat. The low-temperature blooming inhibitor is a fatty acid composition, wherein the content of saturated fatty acid with the carbon number of 20 is more than or equal to 5%, the ratio of the content of saturated fatty acid with the carbon number of 20 to the content of saturated fatty acid with the carbon number of more than 22 is more than or equal to 0.3, and the content of saturated fatty acid with the carbon number of more than or equal to 40%.
Chocolate bloom is delayed by the addition of a chocolate composition. The chocolate composition contains (H) at least 0.5 wt%2M+HM2) Fat and the SOS content of the composition is at least 15% by weight, wherein H represents a fatty acid having a value of C or more16M represents a saturated fatty acid having C8-C14S represents a saturated fatty acid having C16/C18O represents oleic acid.
An oil and fat and an oil and fat composition containing sucrose fatty acid ester are added for delaying chocolate bloom. Wherein the sucrose fatty acid ester has average esterification degree of 5-8, and the edible oil contains fatty acid with carbon atoms of 2-10 and fatty acid with carbon atoms of 16-22.
Protein, emulsifier, polysaccharide and cellulose can be added to delay the blooming of chocolate.
In the methods for inhibiting chocolate bloom, the chocolate inhibitor needs to be additionally added, so that the cost is increased, and the performance of the chocolate is slightly influenced. According to the method, the frosting inhibitors such as L-arabinose, sucrose fatty acid, special fatty acid composition, special protein and emulsifier are not required to be added, and the problem of non-hydrogenated chocolate cream can be solved only by controlling the content of chocolate grease and using different melting point grease combinations with proper proportion.
In an alternative embodiment, the white sugar is white sugar or soft white sugar.
In an alternative embodiment, the milk powder is one or more of whole milk powder, skim milk powder and whey powder.
In an alternative embodiment, the non-hydrogenated chocolate has a viscosity in the molten state of less than 3000cp to facilitate handling.
In an alternative embodiment, the non-hydrogenated vegetable oil A has a sliding melting point of 31 to 34 deg.C and the non-hydrogenated vegetable oil B has a sliding melting point of 30 to 33 deg.C
Although chocolate made of hydrogenated vegetable oil is not easy to bloom, the chocolate is not good for human health. In the embodiment, the non-hydrogenated vegetable oil A and the non-hydrogenated vegetable oil B are used as the oil raw materials for preparing the chocolate, which is beneficial to human health. The non-hydrogenated vegetable oil A and the non-hydrogenated vegetable oil B have different sliding melting points, and the sliding melting point of the mixture of the two is controlled within the range of 31-34 ℃. The solid fat content of the non-hydrogenated vegetable oil A is more than or equal to 90 percent at 10 ℃, and the solid fat content is less than or equal to 45 percent at 30 ℃; the solid fat content of the non-hydrogenated vegetable oil B is more than or equal to 90 percent at 10 ℃ and less than or equal to 40 percent at 30 ℃. When the bloom-resistant non-hydrogenated chocolate is prepared, the non-hydrogenated vegetable oil A and the non-hydrogenated vegetable oil B are common non-hydrogenated vegetable oils satisfying the above conditions, and the application is not particularly limited.
In an alternative embodiment, the non-hydrogenated chocolate comprises the following raw materials in parts by weight, based on 100 parts by weight of all raw materials:
34-39 parts of white sugar, 0-39.5 parts of non-hydrogenated vegetable oil A, 0-39.5 parts of non-hydrogenated vegetable oil B, 8-8.8 parts of skimmed milk powder, 10-12 parts of whey powder, 1.7-2.3 parts of whole milk powder, 4.37 parts of maltodextrin, 0.3 part of phospholipid and 0.03 part of essence.
In an alternative embodiment, the non-hydrogenated chocolate comprises the following raw materials in parts by weight, based on 100 parts by weight of all raw materials:
36-39 parts of white sugar, 0.5-39.5 parts of non-hydrogenated vegetable oil A, 0.5-39.5 parts of non-hydrogenated vegetable oil B, 8.3-8.8 parts of skimmed milk powder, 11-12 parts of whey powder, 1.8-2.3 parts of whole milk powder, 4.37 parts of maltodextrin, 0.3 part of phospholipid and 0.03 part of essence.
In an alternative embodiment, the non-hydrogenated chocolate comprises the following raw materials in parts by weight, based on 100 parts by weight of all raw materials:
37-38 parts of white sugar, 1-39 parts of non-hydrogenated vegetable oil A, 1-39 parts of non-hydrogenated vegetable oil B, 8.4-8.6 parts of skimmed milk powder, 11.5-12 parts of whey powder, 1.9-2.2 parts of whole milk powder, 4.37 parts of maltodextrin, 0.3 part of phospholipid and 0.03 part of essence.
The invention also provides a preparation method of the bloom-resistant non-hydrogenated chocolate, which comprises the following steps:
weighing non-hydrogenated vegetable oil A and non-hydrogenated vegetable oil B with corresponding weight, mixing the two, heating to 50-60 ℃ for dissolving, and cooling to 40-45 ℃ after complete dissolution to obtain a grease mixture;
putting part of the oil and fat mixture into a chocolate refiner, putting white sugar, milk powder, maltodextrin and part of phospholipid into the chocolate refiner, and grinding at 40-45 ℃ to obtain a mixed material;
then putting the rest part of the grease mixture, phospholipid and essence into a chocolate refiner, and uniformly mixing the mixture with the mixture to obtain mixed slurry, wherein the viscosity of the chocolate slurry is controlled by adding the grease and the phospholipid later in the embodiment, so that the chocolate slurry can be easily poured into a chocolate mould later;
cooling the obtained mixed slurry, and pouring the mixed slurry into a mold when the temperature of the mixed slurry is lower than 35 ℃;
placing the mold poured with the mixed slurry in a refrigeration house for molding;
demoulding to obtain the non-hydrogenated chocolate.
In an alternative embodiment, the viscosity of the chocolate mass after cooling in step 4 is less than 3000 cp.
In an alternative embodiment, the remaining portion of the lipid blend comprises 5% to 15% of the total weight of the lipid blend, and the remaining portion of the phospholipids comprises 85% to 95% of the total weight of the phospholipids.
In an alternative embodiment, the fineness of the mixed material is less than or equal to 20 microns. In this embodiment, a micrometer is selected to measure the fineness of grinding of the material.
The blooming-suppressing effect of the above-described non-hydrogenated chocolate will be described below in examples 1 to 11 and comparative examples 1 to 2.
Example 1, the non-hydrogenated chocolate comprises the following raw materials in parts by weight, based on 100 parts by weight of all raw materials:
34-39 parts of white sugar, 19.8 parts of non-hydrogenated vegetable oil A, 19.8 parts of non-hydrogenated vegetable oil B, 8-8.8 parts of skimmed milk powder, 10-12 parts of whey powder, 1.7-2.3 parts of whole milk powder, 4.37 parts of maltodextrin, 0.3 part of phospholipid and 0.03 part of essence.
Example 2 differs from the above examples in that the non-hydrogenated chocolate comprises the following raw materials in parts by weight:
13 parts of non-hydrogenated vegetable oil A and 26.5 parts of non-hydrogenated vegetable oil B.
Example 3 differs from the previous examples in that the non-hydrogenated chocolate comprises the following raw materials in parts by weight:
9.5 parts of non-hydrogenated vegetable oil A and 30 parts of non-hydrogenated vegetable oil B.
Example 4 differs from the previous examples in that the non-hydrogenated chocolate comprises the following raw materials in parts by weight:
26.5 parts of non-hydrogenated vegetable oil A and 13 parts of non-hydrogenated vegetable oil B.
Example 5 differs from the previous examples in that the non-hydrogenated chocolate comprises the following raw materials in parts by weight:
30 parts of non-hydrogenated vegetable oil A and 9.5 parts of non-hydrogenated vegetable oil B.
Example 6 differs from the previous examples in that the non-hydrogenated chocolate comprises the following raw materials in parts by weight:
31.2 parts of non-hydrogenated vegetable oil A and 10.4 parts of non-hydrogenated vegetable oil B.
Example 7 differs from the previous examples in that the non-hydrogenated chocolate comprises the following raw materials in parts by weight:
28.2 parts of non-hydrogenated vegetable oil A and 9.4 parts of non-hydrogenated vegetable oil B.
Example 8 differs from the previous examples in that the non-hydrogenated chocolate comprises the following raw materials in parts by weight:
27 parts of non-hydrogenated vegetable oil A and 9 parts of non-hydrogenated vegetable oil B.
Example 9 differs from the previous examples in that the non-hydrogenated chocolate comprises the following raw materials in parts by weight:
25.2 parts of non-hydrogenated vegetable oil A and 8.4 parts of non-hydrogenated vegetable oil B.
Example 10 differs from the previous examples in that the non-hydrogenated chocolate comprises the following raw materials in parts by weight:
30 parts of non-hydrogenated vegetable oil A and 9.5 parts of non-hydrogenated vegetable oil B. 4.37 parts of starch.
Example 11 differs from the previous examples in that the non-hydrogenated chocolate comprises the following raw materials in parts by weight:
30 parts of non-hydrogenated vegetable oil A, 9.5 parts of non-hydrogenated vegetable oil B and no filler.
Comparative example 1, which differs from the above examples in that the non-hydrogenated chocolate comprises the following parts by weight of raw materials:
39.5 parts of non-hydrogenated vegetable oil A and 0 part of non-hydrogenated vegetable oil B.
Comparative example 2, which differs from the above examples in that the non-hydrogenated chocolate comprises the following parts by weight of raw materials:
0 part of non-hydrogenated vegetable oil A and 39.5 parts of non-hydrogenated vegetable oil B.
The non-hydrogenated chocolates described in examples 1-11 and comparative examples 1-2 were prepared by one of the above-described methods for preparing non-hydrogenated chocolates and using the same preparation apparatus. During the preparation of the non-hydrogenated chocolates described in examples 1-11 and comparative examples 1-2, the viscosity, moldability and release properties of the chocolate mass were recorded and analyzed, and the results are shown in Table 1:
TABLE 1 viscosity, moldability and demoldability of non-hydrogenated chocolates described in examples 1-9 and comparative examples 1-2
The viscosity was measured at a chocolate mass temperature of about 45 ℃ using a viscometer. The excellent formability means that the chocolate slurry is smooth in pouring, good in fluidity and flat in the surface of a product in a mold; good means that the chocolate slurry is smoothly poured and has good fluidity, and the surface of the product in the mould can be smooth after oscillation; "poor" means that the chocolate mass is not pourable, has no flow properties, and the surface of the product in the mould remains uneven after shaking. The excellent demolding performance means that the product can be smoothly released from the mold and does not stick to the mold, and the chocolate is glossy and does not bloom; "good" means that the product can be smoothly removed by twisting the mould and is slightly stuck to the mould, and the chocolate is glossy and does not bloom; "poor" means that the product cannot be smoothly removed by twisting the mold and sticks to the mold, and the chocolate has poor gloss and bloom.
The blooming test was performed on the non-hydrogenated chocolates described in examples 1 to 9 and comparative examples 1 to 2 (total of 11 kinds of chocolates), and the test cycle was performed by leaving the chocolate at 22 ℃ for 12 hours and then leaving the chocolate at 32 ℃ for 12 hours. Three pieces of each of the non-hydrogenated chocolates described in examples 1-9 and comparative examples 1-2 were subjected to the blooming test, each chocolate was subjected to 22 test cycles, and at the end of the 10 th, 14 th, 18 th and 22 th test cycles, the blooming of the chocolate was visually observed and recorded, and the final test results are shown in table 2:
TABLE 2 blooming of non-hydrogenated chocolate as described in examples 1-9 and comparative examples 1-2
In this case, ". smallcircle" indicates no blooming, ". DELTA" indicates blooming, and "X" indicates severe blooming.
As can be seen from the experimental data of comparative examples 1-2, the use of non-hydrogenated vegetable oil A alone or non-hydrogenated vegetable oil B alone is not effective in retarding the blooming of non-hydrogenated chocolate, although the non-hydrogenated fat content in the non-hydrogenated chocolate is in the range of 34-40%. The experimental data of examples 1-5 make it clear that the bloom of the non-hydrogenated chocolate must be effectively inhibited by simultaneously satisfying the requirement of the non-hydrogenated fat content of the non-hydrogenated chocolate and the requirement of the 3:1 ratio between the non-hydrogenated vegetable oil A and the non-hydrogenated vegetable oil B. From the experimental data of examples 5-9, it can be seen that example 6, which has a non-hydrogenated fat content of 41.6% and a fat content higher than the range of 34-40% for inhibiting the blooming of chocolate, has no effect on delaying the blooming of non-hydrogenated chocolate, although the ratio of the non-hydrogenated vegetable oil a to the non-hydrogenated vegetable oil B is 3: 1. It can be seen from the viscosity data of the non-hydrogenated chocolates of examples 7-9 that the non-hydrogenated chocolates of examples 7-9 have good blooming-inhibiting effect, but the non-hydrogenated oil content is 37.6%, 36% and 33.6%, respectively, and the non-hydrogenated oil content is low, so that the viscosity of the non-hydrogenated chocolate paste is high, and the subsequent processes such as pouring or molding are inconvenient. In actual use, the content of the non-hydrogenated fat is determined according to the use of the non-hydrogenated chocolate, for example, the operability of the non-hydrogenated chocolate is required to be high, the content of the non-hydrogenated fat can be increased appropriately to reduce the viscosity of the chocolate paste, but the content of the non-hydrogenated fat is controlled within a range capable of suppressing the bloom of the chocolate, and the ratio of the non-hydrogenated vegetable oil A to the non-hydrogenated vegetable oil B is ensured to be 3: 1.
It can be seen from the experimental data of example 10 that the type of filling added does not affect the anti-bloom effect of the non-hydrogenated chocolate, and from the experimental data of example 11 that the anti-bloom effect of the non-hydrogenated chocolate is not affected by the presence or absence of the filling. Therefore, if the conditions that the content of the non-hydrogenated fat in the non-hydrogenated chocolate is in the range of 34 to 40% and the ratio of the non-hydrogenated vegetable oil A to the non-hydrogenated vegetable oil B is 3:1 are satisfied, neither the addition of the filler nor the kind of the filler adversely affects the anti-blooming effect of the non-hydrogenated chocolate.
In the description provided herein, numerous specific details are set forth. It is understood, however, that embodiments of the invention may be practiced without these specific details. In some instances, well-known methods, structures and techniques have not been shown in detail in order not to obscure an understanding of this description.
Furthermore, those of ordinary skill in the art will appreciate that while some embodiments described herein include some features included in other embodiments, rather than other features, combinations of features of different embodiments are meant to be within the scope of the invention and form different embodiments. For example, in the claims, any of the claimed embodiments may be used in any combination.
It will be understood by those skilled in the art that while the present invention has been described with reference to exemplary embodiments, various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (10)
1. An anti-bloom non-hydrogenated chocolate comprising:
white sugar, non-hydrogenated vegetable oil A, non-hydrogenated vegetable oil B, milk powder, fillers, phospholipid and essence;
wherein the mass ratio of the non-hydrogenated vegetable oil A to the non-hydrogenated vegetable oil B is 3:1, and the mass percentage of the non-hydrogenated vegetable oil A and the non-hydrogenated vegetable oil B in the total of all the components is 34-40%.
2. The non-hydrogenated chocolate according to claim 1, wherein said white sugar is white sugar or soft white sugar.
3. The non-hydrogenated chocolate according to claim 1, wherein said milk powder is one or more of whole milk powder, skim milk powder and whey powder.
4. The non-hydrogenated chocolate according to claim 1, wherein the viscosity of said non-hydrogenated chocolate in the molten state is less than 3000 cp.
5. The non-hydrogenated chocolate according to claim 1, wherein the non-hydrogenated vegetable oil A has a sliding melting point of 31 to 34 ℃ and the non-hydrogenated vegetable oil B has a sliding melting point of 30 to 33 ℃.
6. The non-hydrogenated chocolate according to claim 3, wherein the non-hydrogenated chocolate comprises the following parts by weight of raw materials, based on 100 parts by weight of all raw materials:
34-39 parts of white sugar, 0-39.5 parts of non-hydrogenated vegetable oil A, 0-39.5 parts of non-hydrogenated vegetable oil B, 8-8.8 parts of skimmed milk powder, 10-12 parts of whey powder, 1.7-2.3 parts of whole milk powder, 4.37 parts of maltodextrin, 0.3 part of phospholipid and 0.03 part of essence.
7. The non-hydrogenated chocolate according to claim 3, wherein the non-hydrogenated chocolate comprises the following parts by weight of raw materials, based on 100 parts by weight of all raw materials:
36-39 parts of white sugar, 0.5-39.5 parts of non-hydrogenated vegetable oil A, 0.5-39.5 parts of non-hydrogenated vegetable oil B, 8.3-8.8 parts of skimmed milk powder, 11-12 parts of whey powder, 1.8-2.3 parts of whole milk powder, 4.37 parts of maltodextrin, 0.3 part of phospholipid and 0.03 part of essence.
8. The non-hydrogenated chocolate according to claim 3, wherein the non-hydrogenated chocolate comprises the following parts by weight of raw materials, based on 100 parts by weight of all raw materials:
37-38 parts of white sugar, 1-39 parts of non-hydrogenated vegetable oil A, 1-39 parts of non-hydrogenated vegetable oil B, 8.4-8.6 parts of skimmed milk powder, 11.5-12 parts of whey powder, 1.9-2.2 parts of whole milk powder, 4.37 parts of maltodextrin, 0.3 part of phospholipid and 0.03 part of essence.
9. A process for the preparation of a non-hydrogenated chocolate according to any one of claims 1 to 8, comprising:
weighing non-hydrogenated vegetable oil A and non-hydrogenated vegetable oil B with corresponding weight, mixing the two, heating to 50-60 ℃ for dissolving, and cooling to 40-45 ℃ after complete dissolution to obtain a grease mixture;
putting part of the oil and fat mixture into a chocolate refiner, putting white sugar, milk powder, maltodextrin and part of phospholipid into the chocolate refiner, and grinding at 40-45 ℃ to obtain a mixed material;
then putting the remaining part of the grease mixture, the phospholipid and the essence into a chocolate refiner, and uniformly mixing the mixture with the mixture to obtain mixed pulp;
cooling the obtained mixed slurry, and pouring the mixed slurry into a mold when the temperature of the mixed slurry is lower than 35 ℃;
placing the mold poured with the mixed slurry in a refrigeration house for molding;
demoulding to obtain the non-hydrogenated chocolate.
10. The method of claim 9, wherein the viscosity of the cooled mixed slurry is less than 3000 cp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011636095.8A CN112772755A (en) | 2020-12-31 | 2020-12-31 | Anti-blooming non-hydrogenated chocolate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011636095.8A CN112772755A (en) | 2020-12-31 | 2020-12-31 | Anti-blooming non-hydrogenated chocolate and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112772755A true CN112772755A (en) | 2021-05-11 |
Family
ID=75754947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011636095.8A Pending CN112772755A (en) | 2020-12-31 | 2020-12-31 | Anti-blooming non-hydrogenated chocolate and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112772755A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851428A (en) * | 2016-03-27 | 2016-08-17 | 上海海融食品科技股份有限公司 | Non-hydrogenated chocolate with cocoa butter alternatives and preparation method thereof |
| CN106387092A (en) * | 2016-03-27 | 2017-02-15 | 上海海融食品科技股份有限公司 | Non-hydrogenation mixed milk fat and plant fat cream and preparation method thereof |
| CN110753495A (en) * | 2017-06-20 | 2020-02-04 | 三菱化学食品株式会社 | Emulsified composition and beverage |
| CN111789180A (en) * | 2020-07-14 | 2020-10-20 | 可可琳纳食品海门有限公司 | Anti-blooming chocolate and preparation method thereof |
-
2020
- 2020-12-31 CN CN202011636095.8A patent/CN112772755A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851428A (en) * | 2016-03-27 | 2016-08-17 | 上海海融食品科技股份有限公司 | Non-hydrogenated chocolate with cocoa butter alternatives and preparation method thereof |
| CN106387092A (en) * | 2016-03-27 | 2017-02-15 | 上海海融食品科技股份有限公司 | Non-hydrogenation mixed milk fat and plant fat cream and preparation method thereof |
| CN110753495A (en) * | 2017-06-20 | 2020-02-04 | 三菱化学食品株式会社 | Emulsified composition and beverage |
| CN111789180A (en) * | 2020-07-14 | 2020-10-20 | 可可琳纳食品海门有限公司 | Anti-blooming chocolate and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 赵晋府等: "《食品工艺学》", 30 November 1999, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6448592B2 (en) | Method for producing hydrous heat-resistant chocolate, hydrous heat-resistant chocolate, method for suppressing increase in viscosity of hydrous chocolate dough, and method for forming sugar skeleton in hydrous heat-resistant chocolate | |
| KR102093389B1 (en) | Heat-resistant chocolate, and method for producing heat-resistant chocolate | |
| KR102076731B1 (en) | Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating | |
| US8414955B2 (en) | Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content | |
| JP5757716B2 (en) | Chocolate production method | |
| KR101861816B1 (en) | Heat stable chocolate | |
| JP6130981B1 (en) | chocolate | |
| JP6050923B1 (en) | chocolate | |
| US5405639A (en) | Non-tempering confectionary fat | |
| TWI665968B (en) | Chocolate | |
| JP2015133954A (en) | Fat | |
| JPH06105655A (en) | Chocolate and food utilizing the same | |
| CN109984209B (en) | Anti-blooming oil and fat composition | |
| JP2767870B2 (en) | Chocolate fat bloom inhibitor | |
| CN112772755A (en) | Anti-blooming non-hydrogenated chocolate and preparation method thereof | |
| KR100519491B1 (en) | Preparing method of Chocolate | |
| CN111789180B (en) | Anti-bloom chocolate and preparation method thereof | |
| CA2504188C (en) | Method of preparing moulded confectionery articles | |
| JP3444205B2 (en) | How to make chocolate | |
| JPS6356250A (en) | Agent for blooming of oil and fat for confectionary | |
| BE1029835B1 (en) | Solid fat | |
| JP2019129796A (en) | chocolate | |
| CN111248330B (en) | Heat resistant chocolate composition and method of making the same | |
| CN113115829B (en) | Grease composition and preparation method and application thereof | |
| KR102052365B1 (en) | A chocolate composition for preventing bloom and a method for preparing thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210511 |
|
| RJ01 | Rejection of invention patent application after publication |