CN113712103A - Fresh chocolate with low fat content and preparation method thereof - Google Patents
Fresh chocolate with low fat content and preparation method thereof Download PDFInfo
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- CN113712103A CN113712103A CN202010446566.2A CN202010446566A CN113712103A CN 113712103 A CN113712103 A CN 113712103A CN 202010446566 A CN202010446566 A CN 202010446566A CN 113712103 A CN113712103 A CN 113712103A
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 89
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 136
- 239000000843 powder Substances 0.000 claims abstract description 75
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 48
- 235000014121 butter Nutrition 0.000 claims abstract description 48
- 239000000463 material Substances 0.000 claims abstract description 28
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 27
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 27
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 21
- 235000001543 Corylus americana Nutrition 0.000 claims abstract description 21
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 21
- 235000019221 dark chocolate Nutrition 0.000 claims abstract description 21
- 235000012907 honey Nutrition 0.000 claims abstract description 21
- 239000000787 lecithin Substances 0.000 claims abstract description 21
- 229940067606 lecithin Drugs 0.000 claims abstract description 21
- 235000010445 lecithin Nutrition 0.000 claims abstract description 21
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 21
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 21
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000012141 vanillin Nutrition 0.000 claims abstract description 21
- 235000008939 whole milk Nutrition 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 108010011485 Aspartame Proteins 0.000 claims abstract description 15
- 239000000605 aspartame Substances 0.000 claims abstract description 15
- 235000010357 aspartame Nutrition 0.000 claims abstract description 15
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 15
- 229960003438 aspartame Drugs 0.000 claims abstract description 15
- 239000000832 lactitol Substances 0.000 claims abstract description 15
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol 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-JVCRWLNRSA-N 0.000 claims abstract description 15
- 235000010448 lactitol Nutrition 0.000 claims abstract description 15
- 229960003451 lactitol Drugs 0.000 claims abstract description 15
- 238000005303 weighing Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000004519 grease Substances 0.000 claims abstract description 8
- 235000019220 whole milk chocolate Nutrition 0.000 claims abstract description 8
- 235000020121 low-fat milk Nutrition 0.000 claims abstract description 7
- 238000003825 pressing Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 42
- 238000003756 stirring Methods 0.000 claims description 36
- 235000015067 sauces Nutrition 0.000 claims description 26
- 241000723382 Corylus Species 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000005086 pumping Methods 0.000 claims description 12
- 238000007670 refining Methods 0.000 claims description 12
- 235000011837 pasties Nutrition 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 2
- 239000006071 cream Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 240000009226 Corylus americana Species 0.000 abstract 1
- 239000004743 Polypropylene Substances 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- -1 polypropylene Polymers 0.000 description 5
- 229920001155 polypropylene Polymers 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 210000003254 palate Anatomy 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a low-fat-content fresh chocolate, which comprises the following components in parts by weight: 30% -35% of dark chocolate, 1% -2% of honey, 2% -3% of unsalted butter, 2% -3% of salt-free butter, 3% -6% of cocoa powder, 14% -18% of cocoa liquor block, 3% -5% of full-fat milk powder, 2% -5% of lactitol, 3% -5% of skim milk powder, 2% -3% of hazelnut paste, 1% -2% of vanillin, 2% -4% of cocoa butter, 1% -2% of aspartame, 1% -2% of lecithin and the balance of rum; the invention also discloses a preparation method of the fresh chocolate with low fat content, which comprises the following steps: quantitatively weighing, preparing low-fat milk chocolate, crushing materials, liquefying cream, adding materials, mixing, putting into a mold, refrigerating and eating; the formula adopted by the invention is the raw material specified by the national standard, and the fresh chocolate with low fat content prepared by the invention is used for pressing redundant grease in the milk chocolate manufacturing process through a special process, so that the fat content of the raw material of the fresh chocolate is reduced.
Description
Technical Field
The invention relates to the technical field of fresh chocolate preparation, in particular to fresh chocolate with low fat content and a preparation method thereof.
Background
Although the raw chocolate can be called as fresh, the raw chocolate is low in fat and sugar as described by people, and is made by adding cream on the basis of pure chocolate, the animal cream which is commonly used contains a large amount of fatty acid, the content of the cream is 20-25 times higher than that of the milk, the taste of the chocolate eaten by people at ordinary times is inevitably hard because the transportation and storage needs are considered, no moisture and high melting point are contained in the process, and the raw chocolate is made of heavy chocolate raw stock, fresh cream and various foreign wines, the foreign wines can improve the chocolate taste, and the cream is enhanced to be smooth and fragrant.
In the prior art, the high fat content of fresh chocolate always troubles users; the traditional fresh chocolate is soft and exquisite and melts in the mouth, so that a layer of fresh chocolate adhered to the palate is very easy to fall off when eating; therefore, the invention provides a fresh chocolate with low fat content and a preparation method thereof.
Disclosure of Invention
The invention aims to provide a fresh chocolate with low fat content and a preparation method thereof, which aim to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a low fat fresh chocolate, the polypropylene formulation comprises the following components: 30% -35% of dark chocolate, 1% -2% of honey, 2% -3% of unsalted butter, 2% -3% of salt-free butter, 3% -6% of cocoa powder, 14% -18% of cocoa liquor block, 3% -5% of full-fat milk powder, 2% -5% of lactitol, 3% -5% of skim milk powder, 2% -3% of hazelnut paste, 1% -2% of vanillin, 2% -4% of cocoa butter, 1% -2% of aspartame, 1% -2% of lecithin and the balance of rum.
Preferably, it comprises 30% of dark chocolate, 2% of honey, 2% of whipped topping, 3% of salt-free butter, 3% of cocoa powder, 18% of cocoa liquor, 3% of full-fat milk powder, 5% of lactitol, 3% of skim milk powder, 3% of hazelnut butter, 1% of vanillin, 4% of cocoa butter, 1% of aspartame, 1% of lecithin, and the balance of rum.
Preferably, it comprises 35% of dark chocolate, 1% of honey, 3% of whipped topping, 2% of salt-free butter, 6% of cocoa powder, 14% of cocoa liquor, 5% of full cream milk powder, 2% of lactitol, 5% of skim milk powder, 2% of hazelnut butter, 2% of vanillin, 2% of cocoa butter, 2% of aspartame, 1% of lecithin, and the balance of rum.
Preferably, it comprises 32% of dark chocolate, 1% of honey, 2% of unsalted butter, 2% of cocoa powder, 15% of cocoa liquor, 4% of full-fat milk powder, 3% of lactitol, 4% of skim milk powder, 2% of hazelnut butter, 1% of vanillin, 2% of cocoa butter, 1% of aspartame, 1% of lecithin and the balance of rum.
Preferably, it comprises dark chocolate 34%, honey 2%, unsalted butter 3%, cocoa powder 5%, cocoa liquor 16%, whole milk powder 4%, lactitol 4%, skimmed milk powder 4%, hazelnut butter 3%, vanillin 2%, cocoa butter 3%, aspartame 2%, lecithin 2%, and rum in balance.
A method of making a low fat fresh chocolate as described above, the method comprising the steps of:
s1: quantitative weighing, namely weighing all the raw materials according to the components;
s2: preparing low-fat milk chocolate, adding cocoa mass, whole milk powder, sugar, skimmed milk powder, hazelnut sauce and vanillin into a blender, adding part of cocoa butter, and mixing to obtain a uniform mixture; passing the mixture through a five roll refiner to reduce the average particle size to about 25 microns, refining the refined material at 60 ℃ to 80 ℃ for 5 to 7 hours, adding the remaining cocoa butter and lecithin, and refining the refined material at 80 ℃ for 2 hours; pumping the refined chocolate into a hot tank and stirring, heating at 80 ℃, pumping the material into a charging bucket of a horizontal cocoa mass presser from the tank, closing a feeding valve, applying pressure of 500-620 bar until the grease is squeezed out, transferring the chocolate with the reduced fat content into the tank for stirring and blending treatment, then pouring the chocolate into a long strip-shaped mould, cooling and demoulding for later use;
s3: crushing materials, namely putting the milk chocolate prepared by the S2 and the dark chocolate into a low-temperature mill to be crushed into fine powder, transferring the obtained powder into a Hobart mixer at 40 ℃, adding honey, stirring for 5-15 minutes, and taking out the mixture to be used;
s4: liquefying butter, namely putting block-shaped unsalted butter into a pan, heating to boil, introducing into a container for storing pasty chocolate mixture, sealing the container, standing for 1 minute, stirring with an egg beater or a scraper, and stirring until the butter is completely melted;
s5: adding materials, mixing, adding room temperature softened butter into the mixture prepared in S4, adding rum, and stirring to even again, wherein the mixture is paste;
s6: placing into a mold for refrigeration, pouring the mixed sauce prepared in the step S5 into a special mold, or spreading cooking paper in molds with other shapes, then pouring the mixed sauce into the special mold, and refrigerating for 1-4 hours;
s7: the chocolate is eaten after being taken out and cut into pieces after being refrigerated, and then a layer of cocoa powder is spread on the surface of the chocolate pieces to be eaten.
Compared with the prior art, the invention has the beneficial effects that: the formula adopted by the invention is the raw material specified by the national standard, and the fresh chocolate with low fat content prepared by the invention is used for pressing redundant grease in the milk chocolate making process by a special process, so that the fat content of the raw material of the fresh chocolate is reduced; the prepared sauce-shaped mixture is refrigerated and then taken out for eating, the fresh chocolate with different hardness degrees can be eaten in the process of thawing the frozen fresh chocolate, the taste is cool, and the problems that the traditional fresh chocolate can only be eaten in soft glutinous rice and is easy to adhere to the palate are solved
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
Example one
The invention provides a technical scheme that: a low fat fresh chocolate, the polypropylene formulation comprises the following components: 30% of dark chocolate, 2% of honey, 2% of unsalted butter, 3% of cocoa powder, 18% of cocoa liquor, 3% of full-fat milk powder, 5% of lactitol, 3% of skim milk powder, 3% of hazelnut sauce, 1% of vanillin, 4% of cocoa butter, 1% of aspartame, 1% of lecithin and the balance of rum.
A method of making a low fat fresh chocolate as described above, the method comprising the steps of:
s1: quantitative weighing, namely weighing all the raw materials according to the components;
s2: preparing low-fat milk chocolate, adding cocoa mass, whole milk powder, sugar, skimmed milk powder, hazelnut sauce and vanillin into a blender, adding part of cocoa butter, and mixing to obtain a uniform mixture; passing the mixture through a five roll refiner to reduce the average particle size to about 25 microns, refining the refined material at 60 ℃ for 5 hours, adding the remaining cocoa butter and lecithin, and refining at 80 ℃ for 2 hours; pumping the refined chocolate into a hot tank and stirring, heating at 80 ℃, pumping the material into a charging bucket of a horizontal cocoa mass presser from the tank, closing a feeding valve, applying 500 bar of pressure until the grease is squeezed out, transferring the chocolate with reduced fat content into the tank for stirring and blending treatment, then pouring the chocolate into a long strip-shaped mould, cooling and demoulding for later use;
s3: crushing materials, namely putting the milk chocolate prepared by the S2 and the dark chocolate into a low-temperature mill to be crushed into fine powder, transferring the obtained powder into a Hobart mixer at 40 ℃, adding honey, stirring for 5 minutes, taking out the mixture to be pasty, and taking out for later use;
s4: liquefying butter, namely putting block-shaped unsalted butter into a pan, heating to boil, introducing into a container for storing pasty chocolate mixture, sealing the container, standing for 1 minute, stirring with an egg beater or a scraper, and stirring until the butter is completely melted;
s5: adding materials, mixing, adding room temperature softened butter into the mixture prepared in S4, adding rum, and stirring to even again, wherein the mixture is paste;
s6: placing into a mold for cold storage, pouring the mixed sauce prepared in S5 into a special mold, or spreading cooking paper in a mold with other shape, then pouring the mixed sauce, and cold storing for 1 hour;
s7: the chocolate is eaten after being taken out and cut into pieces after being refrigerated, and then a layer of cocoa powder is spread on the surface of the chocolate pieces to be eaten.
Example two
The invention provides a technical scheme that: a low fat fresh chocolate, the polypropylene formulation comprises the following components: 35% of dark chocolate, 1% of honey, 3% of unsalted butter, 2% of salt-free butter, 6% of cocoa powder, 14% of cocoa liquor, 5% of full-fat milk powder, 2% of lactitol, 5% of skim milk powder, 2% of hazelnut sauce, 2% of vanillin, 2% of cocoa butter, 2% of aspartame, 1% of lecithin and the balance of rum.
A method of making a low fat fresh chocolate as described above, the method comprising the steps of:
s1: quantitative weighing, namely weighing all the raw materials according to the components;
s2: preparing low-fat milk chocolate, adding cocoa mass, whole milk powder, sugar, skimmed milk powder, hazelnut sauce and vanillin into a blender, adding part of cocoa butter, and mixing to obtain a uniform mixture; passing the mixture through a five roll refiner to reduce the average particle size to about 25 microns, refining the refined material at 80 ℃ for 7 hours, adding the remaining cocoa butter and lecithin, and refining at 80 ℃ for 2 hours; pumping the refined chocolate into a hot tank and stirring, heating at 80 ℃, pumping the material into a charging bucket of a horizontal cocoa mass presser from the tank, closing a feeding valve, applying pressure of 620 bar until the grease is squeezed out, transferring the chocolate with the reduced fat content into the tank for stirring and blending treatment, then pouring the chocolate into a long strip-shaped mould, cooling and demoulding for later use;
s3: crushing materials, namely putting the milk chocolate prepared by the S2 and the dark chocolate into a low-temperature mill to be crushed into fine powder, transferring the obtained powder into a Hobart mixer at 40 ℃, adding honey, stirring for 5-15 minutes, and taking out the mixture to be used;
s4: liquefying butter, namely putting block-shaped unsalted butter into a pan, heating to boil, introducing into a container for storing pasty chocolate mixture, sealing the container, standing for 1 minute, stirring with an egg beater or a scraper, and stirring until the butter is completely melted;
s5: adding materials, mixing, adding room temperature softened butter into the mixture prepared in S4, adding rum, and stirring to even again, wherein the mixture is paste;
s6: placing into a mold for cold storage, pouring the mixed sauce prepared in S5 into a special mold, or spreading cooking paper in a mold with other shape, then pouring the mixed sauce, and cold storing for 4 hours;
s7: the chocolate is eaten after being taken out and cut into pieces after being refrigerated, and then a layer of cocoa powder is spread on the surface of the chocolate pieces to be eaten.
EXAMPLE III
The invention provides a technical scheme that: a low fat fresh chocolate, the polypropylene formulation comprises the following components: 32% of dark chocolate, 1% of honey, 2% of unsalted butter, 2% of cocoa powder, 15% of cocoa liquor, 4% of full-fat milk powder, 3% of lactitol, 4% of skim milk powder, 2% of hazelnut sauce, 1% of vanillin, 2% of cocoa butter, 1% of aspartame, 1% of lecithin and the balance of rum.
A method of making a low fat fresh chocolate as described above, the method comprising the steps of:
s1: quantitative weighing, namely weighing all the raw materials according to the components;
s2: preparing low-fat milk chocolate, adding cocoa mass, whole milk powder, sugar, skimmed milk powder, hazelnut sauce and vanillin into a blender, adding part of cocoa butter, and mixing to obtain a uniform mixture; passing the mixture through a five roll refiner to reduce the average particle size to about 25 microns, refining the refined material at 68 ℃ for 6 hours, adding the remaining cocoa butter and lecithin, and refining at 80 ℃ for a further 2 hours; pumping the refined chocolate into a hot tank and stirring, heating at 80 ℃, pumping the material into a charging bucket of a horizontal cocoa mass presser from the tank, closing a feeding valve, applying 550 bar of pressure until the grease is squeezed out, transferring the chocolate with reduced fat content into the tank for stirring and blending treatment, then pouring the chocolate into a long strip-shaped mould, cooling and demoulding for later use;
s3: crushing materials, namely putting the milk chocolate prepared by the S2 and the dark chocolate into a low-temperature mill to be crushed into fine powder, transferring the obtained powder into a Hobart mixer at 40 ℃, adding honey, stirring for 10 minutes, taking out the mixture to be pasty, and taking out for later use;
s4: liquefying butter, namely putting block-shaped unsalted butter into a pan, heating to boil, introducing into a container for storing pasty chocolate mixture, sealing the container, standing for 1 minute, stirring with an egg beater or a scraper, and stirring until the butter is completely melted;
s5: adding materials, mixing, adding room temperature softened butter into the mixture prepared in S4, adding rum, and stirring to even again, wherein the mixture is paste;
s6: placing into a mold for cold storage, pouring the mixed sauce prepared in S5 into a special mold, or spreading cooking paper in a mold with other shape, then pouring the mixed sauce, and cold storing for 2 hours;
s7: the chocolate is eaten after being taken out and cut into pieces after being refrigerated, and then a layer of cocoa powder is spread on the surface of the chocolate pieces to be eaten.
Example four
The invention provides a technical scheme that: a low fat fresh chocolate, the polypropylene formulation comprises the following components: comprises 34% of dark chocolate, 2% of honey, 3% of unsalted butter, 3% of cocoa powder, 16% of cocoa liquor, 4% of full-fat milk powder, 4% of lactitol, 4% of skim milk powder, 3% of hazelnut sauce, 2% of vanillin, 3% of cocoa butter, 2% of aspartame, 2% of lecithin and the balance of rum.
A method of making a low fat fresh chocolate as described above, the method comprising the steps of:
s1: quantitative weighing, namely weighing all the raw materials according to the components;
s2: preparing low-fat milk chocolate, adding cocoa mass, whole milk powder, sugar, skimmed milk powder, hazelnut sauce and vanillin into a blender, adding part of cocoa butter, and mixing to obtain a uniform mixture; passing the mixture through a five roll refiner to reduce the average particle size to about 25 microns, refining the refined material at 75 ℃ for 5 hours, adding the remaining cocoa butter and lecithin, and refining at 80 ℃ for 2 hours; pumping the refined chocolate into a hot tank and stirring, heating at 80 ℃, pumping the material into a charging bucket of a horizontal cocoa mass presser from the tank, closing a feeding valve, applying 580 bar of pressure until the grease is squeezed out, transferring the chocolate with reduced fat content into the tank for stirring and blending treatment, then pouring the chocolate into a long strip-shaped mould, cooling and demoulding for later use;
s3: crushing materials, namely putting the milk chocolate prepared by the S2 and the dark chocolate into a low-temperature mill to be crushed into fine powder, transferring the obtained powder into a Hobart mixer at 40 ℃, adding honey, stirring for 8 minutes, taking out the mixture to be pasty, and taking out for later use;
s4: liquefying butter, namely putting block-shaped unsalted butter into a pan, heating to boil, introducing into a container for storing pasty chocolate mixture, sealing the container, standing for 1 minute, stirring with an egg beater or a scraper, and stirring until the butter is completely melted;
s5: adding materials, mixing, adding room temperature softened butter into the mixture prepared in S4, adding rum, and stirring to even again, wherein the mixture is paste;
s6: placing into a mold for cold storage, pouring the mixed sauce prepared in S5 into a special mold, or spreading cooking paper in a mold with other shape, then pouring the mixed sauce, and cold storing for 3 hours;
s7: the chocolate is eaten after being taken out and cut into pieces after being refrigerated, and then a layer of cocoa powder is spread on the surface of the chocolate pieces to be eaten.
By performing the ingredient tests on the four groups of examples and selecting a group of low fat content fresh chocolates from the market for comparison, the test results are as follows:
from the experimental data in the table above, it can be known that the fat content of the fourth group of fresh chocolate with low fat content is reduced, and the fresh chocolate with different hardness degrees can be used along with the slow thawing of the frozen fresh chocolate, so that the taste is better, and the promotion value is better.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A fresh chocolate having a reduced fat content, characterized in that; the formula of the fresh chocolate with low fat content comprises the following components: 30% -35% of dark chocolate, 1% -2% of honey, 2% -3% of unsalted butter, 2% -3% of salt-free butter, 3% -6% of cocoa powder, 14% -18% of cocoa liquor block, 3% -5% of full-fat milk powder, 2% -5% of lactitol, 3% -5% of skim milk powder, 2% -3% of hazelnut paste, 1% -2% of vanillin, 2% -4% of cocoa butter, 1% -2% of aspartame, 1% -2% of lecithin and the balance of rum.
2. A low fat fresh chocolate according to claim 1 wherein: comprises 30 percent of dark chocolate, 2 percent of honey, 2 percent of unsalted butter, 3 percent of cocoa powder, 18 percent of cocoa liquid block, 3 percent of full-cream milk powder, 5 percent of lactitol, 3 percent of skim milk powder, 3 percent of hazelnut sauce, 1 percent of vanillin, 4 percent of cocoa butter, 1 percent of aspartame, 1 percent of lecithin and the balance of rum.
3. A low fat fresh chocolate according to claim 1 wherein: comprises 35% of dark chocolate, 1% of honey, 3% of unsalted butter, 2% of salt-free butter, 6% of cocoa powder, 14% of cocoa liquor, 5% of full-fat milk powder, 2% of lactitol, 5% of skim milk powder, 2% of hazelnut sauce, 2% of vanillin, 2% of cocoa butter, 2% of aspartame, 1% of lecithin and the balance of rum.
4. A low fat fresh chocolate according to claim 1 wherein: comprises 32 percent of dark chocolate, 1 percent of honey, 2 percent of unsalted butter, 2 percent of cocoa powder, 15 percent of cocoa liquid block, 4 percent of full-fat milk powder, 3 percent of lactitol, 4 percent of skim milk powder, 2 percent of hazelnut sauce, 1 percent of vanillin, 2 percent of cocoa butter, 1 percent of aspartame, 1 percent of lecithin and the balance of rum.
5. A low fat fresh chocolate according to claim 1 wherein: comprises 34% of dark chocolate, 2% of honey, 3% of unsalted butter, 3% of cocoa powder, 16% of cocoa liquor, 4% of full-fat milk powder, 4% of lactitol, 4% of skim milk powder, 3% of hazelnut sauce, 2% of vanillin, 3% of cocoa butter, 2% of aspartame, 2% of lecithin and the balance of rum.
6. A process for the preparation of a low fat fresh chocolate according to any one of claims 1 to 5 wherein: the preparation method comprises the following steps:
s1: quantitative weighing, namely weighing all the raw materials according to the components;
s2: preparing low-fat milk chocolate, adding cocoa mass, whole milk powder, sugar, skimmed milk powder, hazelnut sauce and vanillin into a blender, adding part of cocoa butter, and mixing to obtain a uniform mixture; passing the mixture through a five roll refiner to reduce the average particle size to about 25 microns, refining the refined material at 60 ℃ to 80 ℃ for 5 to 7 hours, adding the remaining cocoa butter and lecithin, and refining the refined material at 80 ℃ for 2 hours; pumping the refined chocolate into a hot tank and stirring, heating at 80 ℃, pumping the material into a charging bucket of a horizontal cocoa mass presser from the tank, closing a feeding valve, applying pressure of 500-620 bar until the grease is squeezed out, transferring the chocolate with the reduced fat content into the tank for stirring and blending treatment, then pouring the chocolate into a long strip-shaped mould, cooling and demoulding for later use;
s3: crushing materials, namely putting the milk chocolate prepared by the S2 and the dark chocolate into a low-temperature mill to be crushed into fine powder, transferring the obtained powder into a Hobart mixer at 40 ℃, adding honey, stirring for 5-15 minutes, and taking out the mixture to be used;
s4: liquefying butter, namely putting block-shaped unsalted butter into a pan, heating to boil, introducing into a container for storing pasty chocolate mixture, sealing the container, standing for 1 minute, stirring with an egg beater or a scraper, and stirring until the butter is completely melted;
s5: adding materials, mixing, adding room temperature softened butter into the mixture prepared in S4, adding rum, and stirring to even again, wherein the mixture is paste;
s6: placing into a mold for refrigeration, pouring the mixed sauce prepared in the step S5 into a special mold, or spreading cooking paper in molds with other shapes, then pouring the mixed sauce into the special mold, and refrigerating for 1-4 hours;
s7: the chocolate is eaten after being taken out and cut into pieces after being refrigerated, and then a layer of cocoa powder is spread on the surface of the chocolate pieces to be eaten.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115281277A (en) * | 2022-08-05 | 2022-11-04 | 晋江华卫食品有限公司 | Chocolate cooling forming device for truffle chocolate and forming mode thereof |
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| CN1136762A (en) * | 1993-10-20 | 1996-11-27 | 吉百利玉泉公开有限公司 | Process for manufacture of reduced fat and reduced calorie chocolate |
| CN102630793A (en) * | 2012-05-21 | 2012-08-15 | 上海禧月食品有限公司 | Cold chain chocolate and preparation method thereof |
| CN104304604A (en) * | 2014-09-30 | 2015-01-28 | 刘振库 | Apple flavor chocolate |
| CN108552396A (en) * | 2018-04-11 | 2018-09-21 | 崔雯净 | A kind of formula and preparation method thereof of the fresh chocolate of original beans cocoa |
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- 2020-05-25 CN CN202010446566.2A patent/CN113712103A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1136762A (en) * | 1993-10-20 | 1996-11-27 | 吉百利玉泉公开有限公司 | Process for manufacture of reduced fat and reduced calorie chocolate |
| CN102630793A (en) * | 2012-05-21 | 2012-08-15 | 上海禧月食品有限公司 | Cold chain chocolate and preparation method thereof |
| CN104304604A (en) * | 2014-09-30 | 2015-01-28 | 刘振库 | Apple flavor chocolate |
| CN108552396A (en) * | 2018-04-11 | 2018-09-21 | 崔雯净 | A kind of formula and preparation method thereof of the fresh chocolate of original beans cocoa |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115281277A (en) * | 2022-08-05 | 2022-11-04 | 晋江华卫食品有限公司 | Chocolate cooling forming device for truffle chocolate and forming mode thereof |
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