CN114208921A - Chocolate sauce for stuffing of rice dumpling and preparation method thereof - Google Patents
Chocolate sauce for stuffing of rice dumpling and preparation method thereof Download PDFInfo
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- CN114208921A CN114208921A CN202111596330.8A CN202111596330A CN114208921A CN 114208921 A CN114208921 A CN 114208921A CN 202111596330 A CN202111596330 A CN 202111596330A CN 114208921 A CN114208921 A CN 114208921A
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 2
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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
-
- 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
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
Landscapes
- 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)
- Botany (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a formula of chocolate paste for stuffing in glue pudding, the chocolate paste adopting the formula and a preparation method thereof, and a glue pudding product adopting the chocolate paste as stuffing; the glue pudding product prepared by the chocolate sauce has excellent sensory attributes no matter in hot or cold food scenes; after the outer skin is bitten by a user, no grease is separated out, and the flowing state of the chocolate inner stuffing is similar to the state of syrup and cannot flow out too fast; more importantly, the chocolate inner stuffing and the rice dumpling wrapper can be tightly combined, so that a user can combine the chocolate inner stuffing and the rice dumpling wrapper for chewing together and enjoy the delicate taste of combining the rich fineness of the chocolate inner stuffing and the soft and glutinous rice of the outer wrapper; even if the chocolate is cooled to room temperature, the stuffing in the chocolate can still keep a pasty and flowing state, and the whole chocolate hardly has greasy/boring mouthfeel; the whole acceptance of the rice dumpling product is high for eaters, and the eating experience is good.
Description
Technical Field
The invention relates to a formula of chocolate paste for stuffing in glue pudding, the chocolate paste adopting the formula and a preparation method thereof, and a glue pudding product adopting the chocolate paste as stuffing; belongs to the technical field of food processing.
Background
Chinese snacks have evolved over thousands of years. The accumulation and development of Chinese food culture deeply penetrate into Chinese snack. With the rapid development of the global society and the continuous improvement of the quality of life, the taste and the eating habits of people are advanced all the time, and the innovation strain and the mode of the combination and reconstruction of the western materials, the Chinese and western materials/processes and the like continuously promote the innovation and the improvement of the traditional Chinese style snacks.
The rice dumpling is a traditional food with a very long history in China, has the good connotation of reunion, is suitable for people of all ages, and is deeply popular with consumers in China and abroad. The traditional classic rice dumpling is mainly made by wrapping sticky rice skin with stuffing (such as sesame stuffing), so the taste is very soft, sticky, fragrant and sweet; the soft, glutinous, fragrant and sweet taste is very popular not only with Chinese people but also with foreigners.
With the rapid progress of the society, people also pursue foods with novel tastes, for example, the types of glue puddings sold in the market at present are not only the traditional sesame-stuffed glue puddings, but also the peanut-stuffed glue puddings, even the fruit-stuffed glue puddings and the like.
However, currently, glue pudding products with the combination of Chinese and western medicines, such as glue pudding products with chocolate filling, are rarely seen, which is mainly due to the special characteristics of the materials of chocolate and glue pudding skin, so that technical obstacles exist in the formula and the manufacturing process.
Specifically, the following aspects are provided: 1) before being eaten, the rice dumplings need to be cooked at high temperature, and after the chocolate filling is melted into liquid state at high temperature, grease is easy to separate out (is separated from solid matters); for example, when a user bites the outer skin of the rice dumpling, the yellow oil flows out firstly, so that the rice dumpling is not good in appearance and thin in taste; 2) the chocolate filling made according to the conventional formula is not tightly combined with the dumpling wrapper, and when a user bites the dumpling wrapper, the chocolate filling flows out too fast, so that the user only leaves the dumpling wrapper when eating, and cannot chew the chocolate filling and the dumpling wrapper simultaneously, and the overall eating experience is poor; 3) in the eating scene of cold food, the chocolate is solidified into a solid state due to inherent characteristics, the stuffing in the chocolate eaten by eaters has serious mouth-pasting (snore) taste, the stuffing in the chocolate with mouth-pasting taste is combined with the soft glutinous rice dumpling outer skin, the greasy/boring taste brought to consumers by the chocolate rice dumpling can be greatly aggravated, and the eating experience is poor.
Therefore, there is a need in the art to develop a chocolate paste formulation suitable for use as a filling in a rice dumpling.
Disclosure of Invention
In order to solve the above technical problems, the present invention provides, in one aspect, a formula of chocolate paste for stuffing in a rice dumpling, wherein,
the formula of the chocolate paste comprises a base component and an additive component,
the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:
20-40 parts of mixed grease
15-30 parts of cocoa mass
15-30 parts of cocoa powder
25-35 parts of white sugar
Wherein,
the mixed oil comprises vegetable shortening and vegetable oil, and the weight ratio of the vegetable shortening to the vegetable oil is 1: 1-8: 1;
the melting point of the plant shortening falls within the range of 30-45 ℃;
in the total fatty acid composition of the vegetable oil, 20-45% of C18:1 and 30-66% of C18:2 are contained;
the additive components comprise a compound emulsifier, kudzu root powder and crude polysaccharide;
the weight of the base component is 100 parts, the total weight of the compound emulsifier is 0.6-2 parts, and the total weight of the radix puerariae powder and the crude polysaccharide is 1-8 parts;
the compound emulsifier comprises 5-15 wt% of lactic acid fatty glyceride and 85-95 wt% of phospholipid;
the weight ratio of the radix puerariae powder to the crude polysaccharide is 1: 5-1: 1.
Preferably, the melting point of the vegetable shortening is 33-42 ℃.
Preferably, the vegetable oil is one or a mixture of more of sunflower seed oil, peanut oil, soybean oil or corn oil.
Preferably, the vegetable oil is sunflower seed oil, and the weight ratio of the vegetable shortening to the vegetable oil is 3: 1-5: 1.
Preferably, the starch content of the kudzu root powder is 75-85 wt%.
Preferably, the additive component further comprises edible essence, and the weight part of the edible essence is 0.1-0.5 part based on 100 parts of the weight of the basic component.
Preferably, the additional component further comprises a crispy edible ingredient; the weight of the crispy edible component is 10-30 parts based on 100 parts of the weight of the basic component; the particle size range of the crisp edible components falls within 2-10 mm.
According to another aspect of the invention, the chocolate paste for the inner stuffing of the rice dumpling is prepared according to the formula of the chocolate paste, and the viscosity of the chocolate paste is 3000-4500 cps.
In still another aspect, the invention provides a method for preparing chocolate paste for stuffing in a rice dumpling, wherein,
the preparation method adopts the formula of the chocolate sauce, and comprises the following steps:
step 1), heating and melting the mixed grease according to the formula;
step 2), putting 85-95 wt% of the mixed oil obtained in the step 1) into a chocolate refiner; weighing cocoa liquid blocks, cocoa powder and white sugar according to the formula, putting the cocoa liquid blocks, the cocoa powder and the white sugar into the chocolate refiner, grinding at 40-70 ℃ until the fineness of the materials reaches below 20 micrometers, and stopping grinding;
and 3) weighing a compound emulsifier, radix puerariae powder and crude polysaccharide according to the formula, fully and uniformly mixing the compound emulsifier, the radix puerariae powder and the crude polysaccharide with the rest of the mixed grease obtained in the step 1), putting the mixture into a chocolate refiner, mixing the mixture with the material obtained in the step 2), and grinding the mixture at the temperature of 40-70 ℃ until the fineness of the material reaches below 20 micrometers and the viscosity of the material falls in the range of 3000-4500 cps, so that the chocolate paste for the inner stuffing of the rice dumpling is obtained.
In a further aspect of the invention, the sweet soup ball product is provided, wherein the inner filling of the sweet soup ball product adopts the chocolate paste.
The invention provides a formula of chocolate paste for stuffing of glue pudding, the chocolate paste adopting the formula and a preparation method thereof, and a glue pudding product adopting the chocolate paste as stuffing; the glue pudding product prepared by the chocolate sauce has excellent sensory attributes in hot food scenes or cold food scenes; after the outer skin is bitten by a user, no grease is separated out, and the flowing state of the chocolate inner stuffing is similar to the state of syrup and cannot flow out too fast; more importantly, the chocolate inner stuffing and the rice dumpling wrapper can be tightly combined, so that a user can chew the chocolate inner stuffing and the rice dumpling wrapper together in the whole eating process, and the delicious taste of combining the rich and exquisite chocolate inner stuffing and the soft and glutinous rice of the outer wrapper can be enjoyed; even if the chocolate is cooled to room temperature, the inner stuffing of the chocolate can still keep a pasty flowing state without a burnt mouth feeling, and the chocolate is chewed together with the outer skin of the rice dumpling, so that the whole rice dumpling hardly has greasy/boring mouth feeling, and the whole acceptance of eaters to the rice dumpling product is high, and the eating experience is good.
Detailed Description
The explanation about the terms is as follows:
the term "vegetable shortening" refers to refined vegetable fat and hydrogenated oil thereof or a mixture thereof, a solid fat obtained by quenching and kneading, or a solid or fluid fat product obtained without quenching and kneading.
The term "cocoa mass" refers to a paste made from cocoa beans by cleaning, screening, roasting, shelling, alkalizing (or not), and finely grinding to obtain cocoa mass; cocoa mass has the characteristics of fluid in a warm state and is solidified into blocks after being cooled, so the cocoa mass is called as liquid mass; the cocoa butter content in the cocoa mass is generally 50-55%.
The term "cocoa powder" refers to cocoa beans (seeds) taken from the pods (fruits) of cocoa, cocoa bean fragments (generally called cocoa cakes) obtained by fermentation, coarse crushing, peeling and the like, and the cocoa cakes are defatted and pulverized into powder, i.e., cocoa powder.
The term "white sugar", which is a refined sugar made from molasses extracted from sugar cane or sugar beets; white sugar is white, clean and high in sweetness; generally, white granulated sugar and cotton granulated sugar can be classified.
The term "emulsifier" is a substance that improves the surface tension between the various constituent phases of an emulsion to form a uniform stable dispersion or emulsion.
The term "edible essence" refers to the fragrance of natural food, and adopts natural and natural identical perfume and synthetic perfume which are carefully blended to form various fragrances with natural flavor.
The term "crispy edible ingredients" is a group of edible ingredients that have a very low moisture content and can be ground to a particle size that gives a crispy mouthfeel; common crispy comestible ingredients are selected from the group consisting of dried fruit pieces, dried vegetable pieces, nut pieces, cereal pieces, biscuit pieces, bread pieces, and the like.
In one embodiment of the invention, a formula of chocolate paste for filling in rice dumplings is provided, wherein,
the formula of the chocolate paste comprises a base component and an additive component,
the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:
20-40 parts of mixed grease
15-30 parts of cocoa mass
15-30 parts of cocoa powder
25-35 parts of white sugar
Wherein,
the mixed oil comprises vegetable shortening and vegetable oil, and the weight ratio of the vegetable shortening to the vegetable oil is 1: 1-8: 1;
the melting point of the plant shortening falls within the range of 30-45 ℃;
in the total fatty acid composition of the vegetable oil, 20-45% of C18:1 and 30-66% of C18:2 are contained;
the additive components comprise a compound emulsifier, kudzu root powder and crude polysaccharide;
the weight of the base component is 100 parts, the total weight of the compound emulsifier is 0.6-2 parts, and the total weight of the radix puerariae powder and the crude polysaccharide is 1-8 parts;
the compound emulsifier comprises 5-15 wt% of lactic acid fatty glyceride and 85-95 wt% of phospholipid;
the weight ratio of the radix puerariae powder to the crude polysaccharide is 1: 5-1: 1.
In order to solve a plurality of technical problems of the chocolate filling rice dumpling products in the prior art, the inventor makes a great deal of improvement attempts on the formula. Firstly, the inventor adopts plant shortening with a specific melting point and tries to compound some vegetable oil, so that the mixed oil has a certain melting point temperature range, and the applicable temperature range of the chocolate sauce is expanded; in addition, in order to solve the problem of fat deposition, the inventors tried to adjust the formulation of the emulsifier based on the candidate fat blend obtained by the test, but a small amount of fat and oil was separated from the solid matter, and the problem of the flowing-out state of the chocolate paste and the binding of the chocolate paste and the rice dumpling wrapper was not solved effectively. Therefore, the inventor tries to improve solid components, in addition to adjusting the composition of the conventional cocoa powder and cocoa liquid, the inventor tries to add edible components capable of increasing the viscosity properly, and finds that when the kudzu root powder and the crude polysaccharide are added in a specific ratio, the viscosity of the chocolate sauce can be increased, the problem of too fast outflow of the chocolate sauce is solved, and the problem of precipitation of a small amount of grease is also solved. In addition, more importantly, the inventor unexpectedly finds that when the chocolate sauce obtained by adopting the improved mixed grease and the improved compound emulsifier and combining the improved solid components is used as the inner filling of the rice dumpling, the surface of the cooked rice dumpling wrapper can be tightly combined with the inner filling of the chocolate to form a slightly elastic/viscous mixed layer (interlayer), so that the problem that the rice dumpling wrapper is not tightly combined with the inner filling of the chocolate is solved, and the problem that the inner filling is too thin and flows out too fast due to the fact that water in the rice dumpling wrapper migrates to the inner filling of the chocolate is effectively prevented. The consumers can chew the chocolate inner stuffing and the rice dumpling wrapper together in the whole eating process, and the delicious taste of combining the rich and exquisite chocolate inner stuffing and the soft and glutinous rice of the outer wrapper is enjoyed; even if the chocolate is cooled to room temperature, the inner stuffing of the chocolate can still keep a pasty flowing state without a burnt mouth feeling, and the chocolate is chewed together with the outer skin of the rice dumpling, so that the whole rice dumpling hardly has greasy/boring mouth feeling, and the whole acceptance of eaters to the rice dumpling product is high, and the eating experience is good.
The present invention will be further described with reference to the following examples, but the present invention is not limited to these specific embodiments.
Examples 1 to 4
Examples 1-4 formulations, the composition of the base components (100 parts by weight in total) is as follows:
30 portions of mixed grease
Cocoa mass 20 parts
20 portions of cocoa powder
30 portions of white sugar
Cocoa mass was purchased from Zhejiang Qilixingguan cocoa products, Inc.; the cocoa powder is alkalized cocoa powder (the fat content is about 10-12%) purchased from Wuxi Weite cocoa food Limited; white sugar is a first grade white sugar available from Guangzhou Hua confectionary products, Inc.
The additive components of examples 1-4 include a compounded emulsifier, kudzu root powder and crude polysaccharide.
In example 1, the above-mentioned mixed fat comprises 25 parts of vegetable shortening and 5 parts of vegetable oil; regarding the addition components, the total weight of the compound emulsifier is 1 part and the total weight of the kudzu root powder and the crude polysaccharide is 3 parts based on 100 parts of the basic components. Wherein the compound emulsifier comprises 0.9 part of phospholipid and 0.1 part of lactic acid fatty glyceride. Wherein, the kudzu root powder is 1 part, and the crude polysaccharide is 2 parts.
In example 2, the above-mentioned mixed fat comprises 22.5 parts of vegetable type shortening and 7.5 parts of vegetable oil; regarding the addition components, the total weight of the compound emulsifier is 1.8 parts and the total weight of the kudzu root powder and the crude polysaccharide is 7 parts based on 100 parts of the basic components. Wherein the compound emulsifier comprises 1.6 parts of phospholipid and 0.2 part of lactic acid fatty glyceride. Wherein, the kudzu root powder is 1.2 parts, and the crude polysaccharide is 5.8 parts.
In example 3, the above-mentioned mixed fat comprises 26.5 parts of vegetable type shortening and 3.5 parts of vegetable oil; regarding the addition components, the total weight of the compound emulsifier is 0.8 part and the total weight of the kudzu root powder and the crude polysaccharide is 5 parts based on 100 parts of the basic components. Wherein the compound emulsifier comprises 0.69 part of phospholipid and 0.11 part of lactic acid fatty glyceride. Wherein, the kudzu root powder is 1.1 parts, and the crude polysaccharide is 3.9 parts.
In example 4, the above-mentioned mixed fat comprises 20 parts of vegetable shortening and 10 parts of vegetable oil; regarding the addition components, the total weight of the compound emulsifier is 1.3 parts and the total weight of the kudzu root powder and the crude polysaccharide is 1.5 parts based on 100 parts of the basic components. Wherein the compound emulsifier comprises 1.2 parts of phospholipid and 0.1 part of lactic acid fatty glyceride. Wherein, the kudzu root powder is 0.6 part, and the crude polysaccharide is 0.9 part.
In the above examples 1-4, the vegetable shortening is obtained from Jia Li, a product model of LIK-39, having a melting point of about 34-37 deg.C, and the vegetable oil is first grade sunflower seed oil (C18: 1 accounts for about 22-23% and C18:2 accounts for about 62-65% of the total fatty acid composition) obtained from Jiaji.
In examples 1 to 4, phospholipids were obtained from ADM (model 700160), lactic acid fatty acid glycerides were obtained from Jinsheng New materials science and technology, Inc., Kudzuvine root powder was obtained from Se-rich agriculture science and technology, Inc. in Hubei (starch content of Kudzuvine root powder is about 80 wt%), and crude polysaccharides were obtained from Shandong Nuanping Biotechnology, Inc.
The specific manufacturing process of the chocolate pastes of examples 1-4 is as follows:
step 1), heating and melting the mixed oil according to the formula;
step 2), taking 90 wt% of the mixed oil obtained in the step 1), and putting the mixed oil into a chocolate refiner; weighing cocoa liquid blocks, cocoa powder and white sugar according to the formula, putting the cocoa liquid blocks, the cocoa powder and the white sugar into a chocolate refiner, grinding at 40-70 ℃ until the fineness of the materials reaches below 20 micrometers, and stopping grinding;
step 3), weighing a compound emulsifier, radix puerariae powder and crude polysaccharide according to a formula, fully and uniformly mixing the compound emulsifier, the radix puerariae powder and the crude polysaccharide with the rest 10 wt% of the mixed grease obtained in the step 1), putting the mixture into a chocolate refiner, mixing the mixture with the material obtained in the step 2), and grinding the mixture at 40-70 ℃ until the fineness of the material reaches below 20 micrometers; wherein viscosity parameters of the chocolate paste are monitored by a viscosity testing device (NDJ series digital viscometer, Shanghai Tianshi precision instruments Co., Ltd.) during the mixing and grinding processes, and the viscosity of the finally obtained chocolate paste is controlled to 4000 +/-200 cps, thus obtaining the chocolate paste products of examples 1-4.
Examples 5 to 7
Examples 5-7 formulations, the composition of the base components (100 parts by weight in total) is as follows:
25 parts of mixed grease
Cocoa mass 27 parts
Cocoa powder 15 parts
33 portions of white sugar
The cocoa mass, cocoa powder and white sugar sources in examples 5-7 were the same as in examples 1-4.
The additive components of examples 5-7 include a compounded emulsifier, a flavoring essence, a kudzu root powder, a crude polysaccharide, and a crispy edible ingredient.
In example 5, the above-mentioned mixed fat comprises 20 parts of vegetable shortening and 5 parts of vegetable oil; regarding the addition components, the total weight of the compound emulsifier is 1 part, the total weight of the radix puerariae powder and the crude polysaccharide is 3 parts, the edible essence is 0.35 part, and the crisp edible component is 20 parts, wherein the weight of the base component is 100 parts. Wherein the compound emulsifier comprises 0.9 part of phospholipid and 0.1 part of lactic acid fatty glyceride. Wherein, the kudzu root powder is 1 part, and the crude polysaccharide is 2 parts.
In example 6, the above-mentioned mixed fat comprises 16 parts of vegetable shortening and 9 parts of vegetable oil; regarding the addition components, the total weight of the compound emulsifier is 1.5 parts, the total weight of the kudzu root powder and the crude polysaccharide is 4 parts, the edible essence is 0.45 part, and the crisp edible component is 30 parts, based on 100 parts of the basic components. Wherein the compound emulsifier comprises 1.41 parts of phospholipid and 0.09 part of fatty glyceride lactate. Wherein, the kudzu root powder is 1 part, and the crude polysaccharide is 3 parts.
In example 7, the above-mentioned mixed fat and oil contained 21.5 parts of vegetable shortening and 3.5 parts of vegetable oil; regarding the addition components, the total weight of the compound emulsifier is 0.9 part, the total weight of the kudzu root powder and the crude polysaccharide is 6 parts, the edible essence is 0.2 part, and the crisp edible component is 15 parts, wherein the weight of the basic component is 100 parts. Wherein the compound emulsifier comprises 0.77 part of phospholipid and 0.13 part of fatty glyceride lactate. Wherein, the kudzu root powder is 1.2 parts, and the crude polysaccharide is 4.8 parts.
In examples 5-7, the vegetable shortening was obtained from Jiaji grain oil (Nantong) Inc. (product type: Kukukoku 40, having a melting point of about 38-40 ℃) and the vegetable oil was peanut oil (C18: 1 of about 42-44% and C18:2 of about 31-34.5% based on the total fatty acid composition) from Jiaji.
The sources of phospholipids, fatty acid glycerides and crude polysaccharides used in examples 5-7 were the same as in examples 1-4.
In examples 5-7, the kudzu powder was obtained from Kanghua Po food Co., Ltd (starch content of kudzu powder is about 50% by weight), the flavor was ethyl vanillin, obtained from Shandong Midefeng Biotech Co., Ltd, and the crispy edible component was biscuit crumbs (average particle size of about 5 mm).
Steps 1) and 2) of the process for making the chocolate paste of examples 5-7 are the same as those of examples 1-4;
the chocolate paste of examples 5-7 was prepared in step 3) as follows:
step 3), weighing the compound emulsifier, the edible essence, the radix puerariae powder and the crude polysaccharide according to the formula, fully and uniformly mixing the compound emulsifier, the edible essence, the radix puerariae powder and the crude polysaccharide with the rest 10 wt% of the mixed oil obtained in the step 1), putting the mixture into a chocolate refiner, mixing the mixture with the material obtained in the step 2), and grinding the mixture at the temperature of 40-70 ℃ until the fineness of the material reaches below 20 micrometers; wherein, viscosity parameters of the chocolate paste are monitored by adopting viscosity testing equipment (NDJ series digital viscometer, Shanghai Tianshi precision instruments Co., Ltd.) in the mixing and grinding processes, and the viscosity of the finally obtained chocolate paste is controlled to be 3500 +/-200 cps; the chocolate paste products of examples 5-7 were prepared by weighing the crispy edible ingredients according to the recipe and adding them to the chocolate paste and mixing them well.
Example 8
Example 8 formulation, the composition of the base components (100 parts by weight total) is as follows:
35 parts of mixed grease
16 portions of cocoa liquid
24 portions of cocoa powder
25 portions of white sugar
The cocoa mass, cocoa powder and white sugar sources in example 8 were the same as in examples 1-4.
The additive components of example 8 include a compounded emulsifier, kudzu root powder, crude polysaccharide, flavoring essence, and crispy edible ingredients.
In example 8, the above-mentioned mixed fat comprises 29 parts of vegetable shortening and 6 parts of vegetable oil; regarding the addition components, the total weight of the compound emulsifier is 1 part, the total weight of the radix puerariae powder and the crude polysaccharide is 3 parts, the edible essence is 0.35 part, and the crisp edible component is 20 parts, wherein the weight of the base component is 100 parts. Wherein the compound emulsifier comprises 0.9 part of phospholipid and 0.1 part of lactic acid fatty glyceride. Wherein, the kudzu root powder is 1 part, and the crude polysaccharide is 2 parts.
In example 8, vegetable shortening was obtained from Jiari, Yihai (product type: LIK-39, melting point about 34-37 deg.C), and vegetable oil was corn oil (C18: 1 about 28-30%, C18:2 about 51-53% based on total fatty acid composition) obtained from Jiaji.
The sources of phospholipids, fatty acid glycerides of lactic acid, kudzu root powder and crude polysaccharide in example 8 were the same as those of examples 1-4. The flavor of example 8 was the same as in examples 5-7. The crispy comestible ingredient of example 8 was nut crumbs having an average particle size of 7 mm.
The process for making the chocolate paste of example 8 is substantially the same as that of examples 5-7, and detailed description thereof is omitted.
Application examples 1 to 8
Sweet soup ball product with chocolate sauce as inner stuffing
The glue pudding wrapper adopts a formula and a preparation method which are conventional in the prior art, and the method is as follows.
The formula of the dumpling wrapper comprises 100g of water-milled glutinous rice flour, 20g of glutinous rice flour, 10g of corn starch and 9g of lard.
According to the formula, the dry materials (the water-milled glutinous rice flour, the glutinous rice flour and the starch) are stirred and mixed uniformly; in addition, the lard is melted for standby (generally melted in a water bath at a temperature of 40 ℃) in a water-proof way; uniformly mixing the stirred dry materials with the melted lard, adding a proper amount of boiled water, kneading the dough until the dough is kneaded into smooth dough; dividing the kneaded dough into small pieces of about 10g, finishing and smoothing, and kneading into bowl-shaped dumpling wrappers.
Respectively making the chocolate sauce products obtained in the examples 1 to 8 into frozen solid chocolate balls, and wrapping the chocolate balls into the bowl-shaped dumpling wrappers to obtain the dumpling products in the application examples 1 to 8; 10 parallel experiments were performed for each application.
The stuffed dumplings in application examples 1-8 were placed in water boiled in advance, and boiled until the dumplings floated upward, and then covered with a lid and boiled for 2 minutes. And (5) taking out for standby and carrying out subsequent sensory evaluation.
Effect data
To verify the effect of the chocolate paste inner filling of the rice dumpling product of the above example, the following comparative experiment was performed.
Comparative example 1 a: chocolate paste was made according to the recipe and method of making of example 1, except that: 1) the emulsifier of comparative example 1a is a single emulsifier, specifically, 1 part of phospholipid is added, and no lactic acid fatty acid glyceride is added; 2) in comparative example 1a, no pueraria powder and no crude polysaccharide were added.
Comparative example 1 b: chocolate paste was made according to the recipe and method of making of example 1, except that: 1) the emulsifier of comparative example 1b is a single emulsifier, specifically, 1 part of phospholipid is added, and no lactic acid fatty acid glyceride is added; 2) comparative example 1b had 3 parts crude polysaccharide added, no kudzu root powder.
Comparative example 1 c: chocolate paste was made according to the recipe and method of making of example 1, except that: 1) the emulsifier of comparative example 1c was a single emulsifier, specifically, 1 part of phospholipid was added, and no lactic acid fatty acid glyceride was added; 2) in comparative example 1c, 2 parts arrowroot flour and 1 part crude polysaccharide were added.
Comparative example 1 d: chocolate paste was made according to the recipe and method of making of example 1, except that: the fat in comparative example 1d was a single fat, specifically, 30 parts vegetable shortening (type LIK-39, melting point about 34-37 ℃ C.) was added, and no vegetable oil was added;
comparative example 1 e: chocolate paste was made according to the recipe and method of making of example 1, except that: in the fat blend of comparative example 1e, the vegetable oil was replaced with virgin olive oil (available from Shanxi Xin Biotech Co., Ltd., type Special virgin olive oil, C16:0 accounting for about 13.5%, C18:0 accounting for about 4.5%, C18:1 accounting for about 72%, C18:2 accounting for about 6% of the total fatty acid composition).
Similarly, the chocolate pastes of comparative examples 1a-1e were made into corresponding rice dumpling products according to the above-described method of making rice dumpling products, and 10 parallel experiments were performed for each comparative example.
In order to examine the eating effect of the glue pudding products (chocolate inner stuffing) of the above examples and comparative examples, sensory evaluation was performed on the glue pudding outer skin, inner stuffing and the whole chocolate glue pudding under two eating scenes of hot food and cold food, respectively.
Sensory evaluation criteria and rules were as follows:
and selecting 20 healthy food professional researchers without bad taste to form a sensory evaluation group. Each test sample was numbered with a three-digit random number to evaluate the sensory attributes of the sweet soup ball products of examples 1-8 and comparative examples 1a-1 e. The evaluation index and the scoring criteria are shown in table 1 below.
TABLE 1 Standard of sensory attributes Scoring for dumpling products (chocolate fillings)
The sensory evaluation results of the rice dumpling products of examples 1 to 8 and comparative examples 1a to 1e are shown in the following tables 2 and 3.
TABLE 2
TABLE 3
Combining the results of the above comparative data, the rice dumpling products of comparative examples 1a-1e, compared to example 1, had at least two organoleptic attribute scores that were far inferior to example 1, both in the hot and cold meal scenarios.
Specifically, the emulsifiers of comparative examples 1a to 1c used only conventional emulsifiers (phospholipids) and did not add lactic acid fatty acid glycerides in combination, and further, comparative example 1a did not add pueraria powder and crude polysaccharide, comparative example 1b added only crude polysaccharide and no pueraria powder, and comparative example 1c added 2 parts of pueraria powder and 1 part of crude polysaccharide, as seen from the results in table 2, a single emulsifier produced a problem of oil separation, the fluidity of the inner filling was also poor, the degree of bonding between the inner filling and the outer skin was not high, and the overall feeling of greasiness was strong. The addition of only crude polysaccharide, or the combination of kudzu root powder + crude polysaccharide (2:1 weight ratio) only slightly alleviates the problems described above.
The fat of the comparative example 1d only uses a single fat (vegetable shortening with the same total parts and a specific melting point) and does not add specific vegetable oil in a compounding way, and the results in table 2 show that the problem of fat separation is not obvious when the single vegetable shortening is used, but the mobility of the inner filling is poor and the overall greasy feeling is strong no matter the food is cold or hot.
In the mixed oil and fat of the comparative example 1e, the vegetable oil is replaced by another vegetable oil (different in fatty acid composition), and the results in table 2 show that the fatty acid composition of the compounded vegetable oil is different, which can obviously affect the precipitation of the oil and fat, and the olive oil used in the comparative example 1e greatly aggravates the precipitation of the oil and fat, seriously affects and reduces the combination degree of the inner stuffing and the outer skin of the rice dumpling.
From the results in table 3, the rice dumpling products prepared by using the chocolate pastes of examples 1 to 8 have excellent sensory attribute scores in six aspects in both hot and cold food scenes, specifically, 1) when the eater bites the outer skin of the rice dumpling, the separation of oil and fat is hardly seen, that is, the separation of oil and fat from solid matters is not generated; 2) even in a hot-eating scene, the chocolate inner filling still has better viscosity, and after the outer skin is bitten, the outflow state of the chocolate inner filling is similar to the syrup state, so that the chocolate inner filling cannot flow out too fast; 3) the eater can taste the strong chocolate flavor; 4) the inner stuffing of the cooked chocolate and the inner surface of the glue pudding skin can form an obvious interlayer together, so that on one hand, moisture in the glue pudding skin is effectively prevented from transferring to the inner stuffing of the chocolate, the inner stuffing of the chocolate becomes thin and flows out too fast, more importantly, on the other hand, the inner stuffing of the chocolate and the glue pudding skin can be combined tightly, a user can chew the inner stuffing of the chocolate and the glue pudding skin together in the whole eating process, the delicate and rich taste of the inner stuffing of the chocolate and the soft and glutinous taste of the outer skin are combined together, and the situation that the inner stuffing of the chocolate flows out too fast and is separated from the glue pudding skin (the user can only swallow the chocolate stuffing and chew the glue pudding skin alone) is avoided; 5) the whole body has no greasy feeling; even in a cold food scene, the chocolate filling can still keep a pasty flowing state at room temperature, has no burnt mouth feel, and hardly has greasy/boring mouth feel when being chewed together with the outer skin of the rice dumpling; 6) combining the sensory attributes of items 1) to 5) above, the consumer has a high overall acceptance of the sweet soup ball products made with the chocolate pastes of examples 1-8, and the eating experience is good.
It should be understood that although the present description refers to embodiments, not every embodiment contains only a single technical solution, and such description is for clarity only, and those skilled in the art should make the description as a whole, and the technical solutions in the embodiments can also be combined appropriately to form other embodiments understood by those skilled in the art.
The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.
Claims (10)
1. The formula of chocolate sauce for stuffing of rice dumplings is characterized in that:
the formula of the chocolate paste comprises a base component and an additive component,
the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:
20-40 parts of mixed grease
15-30 parts of cocoa mass
15-30 parts of cocoa powder
25-35 parts of white sugar
Wherein,
the mixed oil comprises vegetable shortening and vegetable oil, and the weight ratio of the vegetable shortening to the vegetable oil is 1: 1-8: 1;
the melting point of the plant shortening falls within the range of 30-45 ℃;
in the total fatty acid composition of the vegetable oil, 20-45% of C18:1 and 30-66% of C18:2 are contained;
the additive components comprise a compound emulsifier, kudzu root powder and crude polysaccharide;
the weight of the base component is 100 parts, the total weight of the compound emulsifier is 0.6-2 parts, and the total weight of the radix puerariae powder and the crude polysaccharide is 1-8 parts;
the compound emulsifier comprises 5-15 wt% of lactic acid fatty glyceride and 85-95 wt% of phospholipid;
the weight ratio of the radix puerariae powder to the crude polysaccharide is 1: 5-1: 1.
2. The chocolate paste formulation of claim 1, wherein:
the melting point of the plant shortening is 33-42 ℃.
3. The chocolate paste formulation of claim 1, wherein:
the vegetable oil is one or a mixture of more of sunflower seed oil, peanut oil, soybean oil or corn oil.
4. The chocolate paste formulation of claim 3, wherein:
the vegetable oil is sunflower seed oil, and the weight ratio of the vegetable shortening to the vegetable oil is 3: 1-5: 1.
5. The chocolate paste formulation of claim 1, wherein:
the starch content of the kudzu root powder is 75-85 wt%.
6. The chocolate paste formulation according to any one of claims 1 to 5, wherein:
the additive component also comprises edible essence,
the edible essence comprises, by weight, 0.1-0.5 part of the base component in 100 parts.
7. The chocolate paste formulation according to any one of claims 1 to 5, wherein:
the additive component also comprises a crisp edible component;
the weight of the crispy edible component is 10-30 parts based on 100 parts of the weight of the basic component; the particle size range of the crisp edible components falls within 2-10 mm.
8. A chocolate sauce for stuffing in a rice dumpling is characterized in that: the chocolate paste is formulated with the chocolate paste according to any one of claims 1 to 7, and has a viscosity of 3000 to 4500 cps.
9. A method for preparing chocolate sauce for stuffing in rice dumplings is characterized by comprising the following steps:
the manufacturing method adopts the formula of the chocolate paste as claimed in any one of claims 1 to 5, which comprises the following steps:
step 1), heating and melting the mixed grease according to the formula;
step 2), putting 85-95 wt% of the mixed oil obtained in the step 1) into a chocolate refiner; weighing cocoa liquid blocks, cocoa powder and white sugar according to the formula, putting the cocoa liquid blocks, the cocoa powder and the white sugar into the chocolate refiner, grinding at 40-70 ℃ until the fineness of the materials reaches below 20 micrometers, and stopping grinding;
and 3) weighing a compound emulsifier, radix puerariae powder and crude polysaccharide according to the formula, fully and uniformly mixing the compound emulsifier, the radix puerariae powder and the crude polysaccharide with the rest of the mixed grease obtained in the step 1), putting the mixture into a chocolate refiner, mixing the mixture with the material obtained in the step 2), and grinding the mixture at the temperature of 40-70 ℃ until the fineness of the material reaches below 20 micrometers and the viscosity of the material falls in the range of 3000-4500 cps, so that the chocolate paste for the inner stuffing of the rice dumpling is obtained.
10. A glue pudding product, which is characterized in that: the inner filling of the rice dumpling product adopts the chocolate paste as claimed in claim 8.
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