CN114208921B - Chocolate sauce for stuffed dumplings and preparation method thereof - Google Patents
Chocolate sauce for stuffed dumplings and preparation method thereof Download PDFInfo
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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)
- Molecular Biology (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a formula of chocolate sauce for stuffed dumplings, a chocolate sauce adopting the formula, a preparation method of the chocolate sauce and a stuffed dumplings product adopting the chocolate sauce as the stuffed dumplings; the sweet soup ball product prepared by the chocolate sauce can achieve excellent sensory attributes under the hot food or cold food scenes; after the eater bites the outer skin, no grease is separated out, and the outflow state of the chocolate stuffing is similar to the state of syrup and cannot flow out too quickly; more importantly, the chocolate filling and the rice dumpling wrapper can be tightly combined, and an eater can chew the chocolate filling and the rice dumpling wrapper together, so that the sweet taste of the combination of the rich and fine chocolate filling and the soft glutinous of the wrapper is enjoyed; even if cooled to room temperature, the chocolate fillings can still be in a pasty and flowing state, and the whole chocolate fillings hardly have greasy/boring mouthfeel; the whole acceptance of the sweet soup ball product by the eater is very high, and the eating experience is very good.
Description
Technical Field
The invention relates to a formula of chocolate sauce for stuffed dumplings, a chocolate sauce adopting the formula, a preparation method of the chocolate sauce and a stuffed dumplings product adopting the chocolate sauce as the stuffed dumplings; belongs to the technical field of food processing.
Background
Chinese snack development has been over several thousand years. The deposition and development of Chinese food culture is deeply penetrated into Chinese style. Along with the rapid development of global society and continuous improvement of life quality, people's taste and eating habits are also in progress, and innovative strain and fusion reconstruction modes of western materials, chinese and western combined raw materials/processes and the like are used, so that the innovative improvement of traditional Chinese snack is continuously promoted.
The sweet soup ball is a traditional food with very long history in China, has the good meaning of the sweet dumpling ball, is suitable for both the young and the old, and is deeply loved by the consumers in the middle and the outside. The traditional classical sweet dumplings are mainly prepared by wrapping stuffing (such as sesame stuffing) on glutinous rice skin, so that the sweet glutinous rice dumplings are very soft and sweet in taste; not only Chinese people like, foreigners also like the soft sweet taste.
Along with the rapid progress of society, people also increasingly pursue food with novel taste, for example, the types of sweet dumplings sold in the market at present, besides traditional sesame stuffed sweet dumplings, peanut stuffed sweet dumplings, even fruit stuffed sweet dumplings and the like are also appeared.
But at present, sweet dumpling products with Chinese and western style fusion characteristics, such as sweet dumpling products with chocolate fillings, are rarely seen, and are mainly caused by the special materials of chocolate and sweet dumpling wrappers, so that a plurality of technical barriers exist in the aspects of formulation and manufacturing process.
Specifically, the following aspects are provided: 1) The sweet soup balls need to be steamed at high temperature before being eaten, and after the chocolate filling is melted into a liquid state at high temperature, grease is easy to separate out (separated from solid matters); for example, when the eater bites the crust of the rice dumpling, the outflow of yellow grease is seen firstly, so that the rice dumpling is not only bad in eating sense, but also thin in taste; 2) The chocolate stuffing prepared according to the conventional formula is not tightly combined with the rice dumpling wrappers, when an eater bites the rice dumpling wrappers, the chocolate stuffing flows out too quickly, so that the eater only leaves the rice dumpling wrappers when eating, the chocolate stuffing and the rice dumpling wrappers cannot be chewed at the same time, and the overall eating experience is poor; 3) Under the edible scene of cold food, chocolate can solidify into solid because of its inherent characteristic, and the chocolate filling that eats has serious mouth (in a liquid) taste, and the chocolate filling of mouth taste is in the same place with soft glutinous rice dumpling crust, can aggravate the greasy/tired taste that the chocolate rice dumpling brought to the consumer greatly, causes edible experience not good.
Accordingly, it is desirable in the art to develop a chocolate sauce formulation that is suitable for use as a stuffed bun.
Disclosure of Invention
In order to solve the technical problems, the invention provides a formula of chocolate sauce for stuffed dumplings, wherein,
the formula of the chocolate sauce comprises a basic component and an additive component,
wherein, based on 100 parts by weight of the basic component, the basic component comprises the following components in parts by weight:
20 to 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 grease comprises vegetable shortening and vegetable oil, wherein the weight ratio of the vegetable shortening to the vegetable oil is 1:1-8:1;
the melting point of the vegetable shortening falls into the range of 30-45 ℃;
in the total fatty acid composition of the vegetable oil, C18:1 accounts for 20-45%, C18:2 accounts for 30-66%;
the additive comprises a compound emulsifier, kudzuvine root powder and crude polysaccharide;
based on 100 parts by weight of basic components, the total weight of the compound emulsifier is 0.6-2 parts, and the total weight of the kudzuvine root powder and the crude polysaccharide is 1-8 parts;
the compound emulsifier comprises 5-15% by weight of lactic acid fatty acid glyceride and 85-95% by weight of phospholipid;
the weight ratio of the kudzuvine root powder to the crude polysaccharide is 1:5-1:1.
Preferably, the vegetable shortening has a melting point of 33-42 ℃.
Preferably, the vegetable oil is one or a mixture of several 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 kudzuvine 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; based on 100 parts by weight of the basic components, 10-30 parts by weight of the crispy edible ingredients; the particle size of the crispy edible ingredients falls within the range of 2-10 mm.
In another aspect, the invention provides a chocolate paste for stuffed dumplings, wherein the chocolate paste adopts the formula of the chocolate paste, and the viscosity of the chocolate paste is 3000-4500 cps.
In yet another aspect, the present invention provides a method for preparing chocolate paste for stuffed dumplings,
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), 85-95% wt of the mixed grease obtained in the step 1) is taken and put into a chocolate refiner; weighing cocoa liquor, cocoa powder and white sugar according to the formula, putting into the chocolate refiner, and grinding at 40-70 ℃ until the fineness of the materials reaches below 20 microns, and stopping grinding;
and 3) weighing the compound emulsifier, the kudzuvine root powder and the crude polysaccharide according to the formula, fully and uniformly mixing the compound emulsifier, the kudzuvine root powder and the crude polysaccharide with the rest 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 is below 20 microns and the viscosity of the material falls into a range of 3000-4500 cps, thus obtaining the chocolate sauce for stuffed dumplings.
The invention also provides a sweet dumpling product, wherein the stuffing of the sweet dumpling product adopts the chocolate sauce.
The invention provides a formula of chocolate sauce for stuffed dumplings, a chocolate sauce adopting the formula, a preparation method of the chocolate sauce and a stuffed dumplings product adopting the chocolate sauce as the stuffed dumplings; the sweet soup ball product manufactured by the chocolate sauce can achieve excellent sensory attributes in both hot food scenes and cold food scenes; after the eater bites the outer skin, no grease is separated out, and the outflow state of the chocolate stuffing is similar to the state of syrup and cannot flow out too quickly; more importantly, the chocolate filling and the rice dumpling wrapper can be tightly combined, and an eater can chew the combination of the chocolate filling and the rice dumpling wrapper in the whole eating process, so that the sweet and delicious taste of the combination of the rich and fine chocolate filling and the soft glutinous and endless skin of the chocolate is enjoyed; even cooling to room temperature, the chocolate stuffing can still be kept in a pasty and flowing state, has no mouth-burned taste, is chewed together with the sweet dumpling skin, has almost no greasy/boring taste as a whole, and has very high overall acceptance of the sweet dumpling product by consumers and very good eating experience.
Detailed Description
The explanation of the terms is as follows:
the term "vegetable shortening" refers to refined vegetable fats and oils and hydrogenated oils thereof or mixtures thereof, either as solid fats and oils obtained by quenching and kneading, or as solid or fluid fat products obtained by quenching and kneading without quenching.
The term "cocoa mass" refers to a mass of cocoa liquor from cocoa beans, which is prepared by cleaning, screening, parching, shelling, alkalizing (or not alkalizing), and finally finely grinding to obtain a paste; the cocoa mass has the characteristic of fluid in a warm state, and solidifies into a mass after cooling, so the cocoa mass is called a liquid mass; the cocoa butter content of the cocoa mass is typically 50-55%.
The term "cocoa powder" refers to cocoa beans (seeds) extracted from pods (fruits) of cocoa trees, and is obtained by fermenting, coarse crushing, peeling, etc., and the cocoa bean fragments (commonly called cocoa cake) are obtained by degreasing and crushing cocoa cakes, and the powder is the cocoa powder.
The term "white sugar", white sugar is refined sugar made from molasses extracted from sugar cane or sugar beet; white sugar is white, clean and high in sweetness; generally, they can be classified into white granulated sugar and brown granulated sugar.
The term "emulsifier" is used to refer to a substance that improves the surface tension between the various constituent phases of an emulsion to form a uniform and stable dispersion or emulsion.
The term "edible essence" refers to the flavor of natural food, and is prepared by carefully blending natural and natural equivalent flavors and synthetic flavors to obtain various flavors with natural flavor.
The term "crispy edible ingredients" is a class of edible ingredients having an extremely low moisture content that can be ground to a particle size that imparts a crispy texture; common crispy edible ingredients are selected from dried fruit pieces, dried vegetables pieces, nut pieces, cereal pieces, cookie pieces, or bread crumbs, and the like.
In one embodiment of the present invention, a formula for chocolate paste for stuffed dumplings is provided, wherein,
the formula of the chocolate sauce comprises a basic component and an additive component,
wherein, based on 100 parts by weight of the basic component, the basic component comprises the following components in parts by weight:
20 to 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 grease comprises vegetable shortening and vegetable oil, wherein the weight ratio of the vegetable shortening to the vegetable oil is 1:1-8:1;
the melting point of the vegetable shortening falls into the range of 30-45 ℃;
in the total fatty acid composition of the vegetable oil, C18:1 accounts for 20-45%, C18:2 accounts for 30-66%;
the additive comprises a compound emulsifier, kudzuvine root powder and crude polysaccharide;
based on 100 parts by weight of basic components, the total weight of the compound emulsifier is 0.6-2 parts, and the total weight of the kudzuvine root powder and the crude polysaccharide is 1-8 parts;
the compound emulsifier comprises 5-15% by weight of lactic acid fatty acid glyceride and 85-95% by weight of phospholipid;
the weight ratio of the kudzuvine root powder to the crude polysaccharide is 1:5-1:1.
In order to solve a plurality of technical problems of stuffed rice dumpling products in chocolate in the prior art, the inventor makes a great deal of improvement attempts on the formula. Firstly, the inventor adopts vegetable shortening with specific melting point, and tries to compound vegetable oil, so that the mixed oil has a certain melting point temperature range, and the applicable temperature range of the chocolate sauce is enlarged; in addition, in order to solve the problem of grease precipitation, the inventor tries to adjust the formula of the emulsifier based on the candidate mixed grease obtained through the test, but a small amount of grease is still separated from solid matters, and the problem of the outflow state of the chocolate paste and the problem of the combination of the chocolate paste and the rice dumpling wrapper cannot be solved effectively. Thus, the inventors have tried to improve the solid components, and in addition to adjusting the composition of conventional cocoa powder and cocoa mass, the inventors have tried to add some edible components capable of properly increasing viscosity, and found that when adding the radix Puerariae powder and crude polysaccharide in a specific ratio, not only can the viscosity of the chocolate sauce be increased, the problem of excessively rapid outflow of the chocolate sauce is solved, but also the problem of precipitation of a small amount of oil is solved. In addition, more importantly, the inventor unexpectedly discovers that when the chocolate sauce obtained by adopting the improved mixed grease, the improved compound emulsifier and the improved solid components is used as the stuffed dumplings, the inner surface of the cooked stuffed dumplings can be tightly combined with the stuffed dumplings to form a slightly elastic/viscous mixed layer (interlayer), thereby solving the problem of the unsmooth combination of the stuffed dumplings and the stuffed dumplings, and effectively preventing the water in the stuffed dumplings from migrating to the stuffed dumplings, so that the stuffed dumplings are too thin and flow out too quickly. The eater can chew the chocolate filling and the sweet dumpling wrapper together in the whole eating process, and enjoy the delicately and delicately combined sweet taste of the chocolate filling and the soft glutinous of the wrapper; even cooling to room temperature, the chocolate stuffing can still be kept in a pasty and flowing state, has no mouth-burned taste, is chewed together with the sweet dumpling skin, has almost no greasy/boring taste as a whole, and has very high overall acceptance of the sweet dumpling product by consumers and very good eating experience.
The present invention will be further illustrated by 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 total) were as follows:
30 parts of mixed grease
20 parts of cocoa mass
20 parts of cocoa powder
30 parts of white sugar
Cocoa liquor was purchased from zhejiang qianglixing cocoa products, inc; cocoa powder is available from limited cocoa foods of tin-free Siweite alkalized cocoa powder (fat content about 10-12%) from company; white sugar is primary white sugar purchased from Guangzhou Hua sugar food Co.
The additional components of examples 1-4 include a compounded emulsifier, kudzuvine root powder and crude polysaccharide.
In example 1, the above-described mixed oil and fat comprises 25 parts of vegetable shortening and 5 parts of vegetable oil; regarding the additive components, based on 100 parts by weight of the basic components, the total weight of the compound emulsifier is 1 part, and the total weight of the kudzuvine root powder and the crude polysaccharide is 3 parts. Wherein the compound emulsifier comprises 0.9 part of phospholipid and 0.1 part of lactic acid fatty acid glyceride. Wherein, the root of kudzu vine powder is 1 part, and the crude polysaccharide is 2 parts.
In example 2, the above-described mixed oil and fat contains 22.5 parts of vegetable shortening and 7.5 parts of vegetable oil; regarding the additive components, the total weight of the compound emulsifier is 1.8 parts and the total weight of the kudzuvine root powder and the crude polysaccharide is 7 parts based on 100 parts by weight of the basic components. Wherein the compound emulsifier comprises 1.6 parts of phospholipid and 0.2 part of lactic acid fatty acid glyceride. Wherein, the radix puerariae powder is 1.2 parts and the crude polysaccharide is 5.8 parts.
In example 3, the above-described mixed oil and fat contains 26.5 parts of vegetable shortening and 3.5 parts of vegetable oil; regarding the additive components, the total weight of the compound emulsifier is 0.8 part and the total weight of the kudzuvine root powder and the crude polysaccharide is 5 parts based on 100 parts by weight of the basic components. Wherein the compound emulsifier comprises 0.69 parts of phospholipid and 0.11 parts of lactic acid fatty acid glyceride. Wherein, the radix puerariae powder is 1.1 part and the crude polysaccharide is 3.9 parts.
In example 4, the above-described mixed oil and fat comprises 20 parts of vegetable shortening and 10 parts of vegetable oil; regarding the additive components, the total weight of the compound emulsifier is 1.3 parts and the total weight of the kudzuvine root powder and the crude polysaccharide is 1.5 parts based on 100 parts by weight of the basic components. Wherein the compound emulsifier comprises 1.2 parts of phospholipid and 0.1 part of lactic acid fatty acid glyceride. Wherein, the kudzuvine root powder is 0.6 part and the crude polysaccharide is 0.9 part.
In examples 1-4 above, vegetable shortening was purchased from Yihaijiali (product model LIK-39, melting point about 34-37 ℃), and vegetable oil was first grade sunflower seed oil (total fatty acid composition, C18:1 about 22-23% and C18:2 about 62-65%) from Jiajiali.
In examples 1-4 above, phospholipids were purchased from ADM Inc. (product model 700160), fatty acid glycerides were purchased from Kingsheng New Material technologies Co., ltd, pueraria powder was purchased from Hubei selenium fine agricultural technologies development Co., ltd (starch content of Pueraria powder was about 80% wt), and crude polysaccharide was purchased from Shandong Duckweed Polymer technologies Co., ltd.
The specific manufacturing process of the chocolate pastes of examples 1-4 is as follows:
step 1), heating and melting the mixed grease according to the formula;
step 2), taking 90% wt of the mixed grease obtained in the step 1), and putting the mixed grease into a chocolate refiner; weighing cocoa liquor, cocoa powder and white sugar according to a formula, putting into a chocolate refiner, and grinding at 40-70 ℃ until the fineness of the materials reaches below 20 microns, and stopping grinding;
step 3), weighing the compound emulsifier, the kudzuvine root powder and the crude polysaccharide according to the formula, fully and uniformly mixing the compound emulsifier, the kudzuvine root 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 to be mixed with the material in the step 2), and grinding the mixture at 40-70 ℃ until the fineness of the material is below 20 microns; wherein viscosity parameters of the chocolate paste were monitored by a viscosity test apparatus (NDJ series digital viscometer, shanghai, tian precision instruments Co., ltd.) during mixing and grinding, and finally the viscosity of the obtained chocolate paste was controlled at 4000.+ -. 200cps, to prepare the chocolate paste products of examples 1 to 4.
Examples 5 to 7
Examples 5-7 formulations, the composition of the base components (100 parts by weight total) were as follows:
25 parts of mixed grease
27 parts of cocoa mass
Cocoa powder 15 parts
33 parts 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 additional components of examples 5-7 included a built-up emulsifier, an edible flavor, a kudzuvine root powder, a crude polysaccharide, and a crispy edible ingredient.
In example 5, the above-described mixed oil and fat comprises 20 parts of vegetable shortening and 5 parts of vegetable oil; regarding the additive components, based on 100 parts by weight of the basic components, the total weight of the compound emulsifier is 1 part, the total weight of the kudzuvine root powder and the crude polysaccharide is 3 parts, the edible essence is 0.35 part, and the crispy edible component is 20 parts. Wherein the compound emulsifier comprises 0.9 part of phospholipid and 0.1 part of lactic acid fatty acid glyceride. Wherein, the root of kudzu vine powder is 1 part, and the crude polysaccharide is 2 parts.
In example 6, the above-described mixed oil and fat contains 16 parts of vegetable shortening and 9 parts of vegetable oil; regarding the additive components, based on 100 parts by weight of the basic components, the total weight of the compound emulsifier is 1.5 parts, the total weight of the kudzuvine root powder and the crude polysaccharide is 4 parts, the edible essence is 0.45 part, and the crispy edible component is 30 parts. Wherein the compound emulsifier comprises 1.41 parts of phospholipid and 0.09 part of lactic acid fatty acid glyceride. Wherein, the radix puerariae powder is 1 part and the crude polysaccharide is 3 parts.
In example 7, the above-described mixed oil and fat contains 21.5 parts of vegetable shortening and 3.5 parts of vegetable oil; regarding the additive components, based on 100 parts by weight of the basic components, the total weight of the compound emulsifier is 0.9 part, the total weight of the kudzuvine 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 compound emulsifier comprises 0.77 part of phospholipid and 0.13 part of lactic acid fatty acid glyceride. Wherein, the radix puerariae powder is 1.2 parts and the crude polysaccharide is 4.8 parts.
In examples 5-7, vegetable shortening was purchased from Jiaji grain oil (Nanton) Inc. (product model number 40, melting point about 38-40 ℃), and vegetable oil was peanut oil (total fatty acid composition, C18:1 about 42-44% and C18:2 about 31-34.5%) from Jiaji.
The sources of phospholipids, glycerol lactate and crude polysaccharide used in examples 5-7 were the same as in examples 1-4.
In examples 5-7, the kudzuvine root powder was obtained from Feng He food Co., kyowa (the starch content of kudzuvine root powder was about 50% by weight), the edible essence was ethyl vanillin, and the crispy edible ingredient was cookie crumbs (the average particle size was about 5 mm) obtained from Shandong Maide Feng Biotechnology Co., ltd.
Steps 1) and 2) of the process of making chocolate paste of examples 5-7 are the same as examples 1-4;
step 3) of the process of making chocolate paste of examples 5-7 is as follows:
step 3), weighing the compound emulsifier, the edible essence, the kudzuvine root powder and the crude polysaccharide according to the formula, fully and uniformly mixing the compound emulsifier, the edible essence, the kudzuvine root 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 to be mixed with the materials in the step 2), and grinding the mixture at 40-70 ℃ until the fineness of the materials is below 20 microns; wherein, viscosity parameters of the chocolate paste are monitored by adopting a viscosity testing device (NDJ series digital viscometer, shanghai precision instruments Co., ltd.) in the mixing and grinding process, and finally the viscosity of the obtained chocolate paste is controlled to be 3500+/-200 cps; the crispy edible ingredients were weighed according to the formula and added to the chocolate paste and mixed well to prepare the chocolate paste products of examples 5-7.
Example 8
Example 8 formulation the composition of the base components (100 parts by weight total) is as follows:
35 parts of mixed grease
Cocoa mass 16 parts
24 parts of cocoa powder
25 parts of white sugar
The cocoa mass, cocoa powder and white sugar sources in example 8 were the same as in examples 1-4.
The additional components of example 8 included a compounded emulsifier, kudzuvine root powder, crude polysaccharide, edible flavor and crispy edible ingredients.
In example 8, the above-described mixed oil and fat comprises 29 parts of vegetable shortening and 6 parts of vegetable oil; regarding the additive components, based on 100 parts by weight of the basic components, the total weight of the compound emulsifier is 1 part, the total weight of the kudzuvine root powder and the crude polysaccharide is 3 parts, the edible essence is 0.35 part, and the crispy edible component is 20 parts. Wherein the compound emulsifier comprises 0.9 part of phospholipid and 0.1 part of lactic acid fatty acid glyceride. Wherein, the root of kudzu vine powder is 1 part, and the crude polysaccharide is 2 parts.
In example 8, vegetable shortening was purchased from the company Hei Jia Li (product model LIK-39, melting point about 34-37 ℃), and vegetable oil was corn oil (total fatty acid composition, C18:1 about 28-30%, C18:2 about 51-53%) purchased from the company Jia Ji.
The sources of phospholipids, lactic acid fatty acid glycerides, kudzuvine root powder and crude polysaccharide in example 8 were the same as in examples 1 to 4. The flavoring essence of example 8 was the same as in examples 5-7. The crispy edible ingredients of example 8 were crushed nuts with an average particle size of 7mm.
The chocolate paste of example 8 was prepared in substantially the same manner as in examples 5 to 7, and detailed descriptions thereof will be omitted.
Application examples 1 to 8
Sweet dumpling product with chocolate sauce as internal stuffing
Wherein, the sweet dumpling wrapper adopts the conventional formula and the manufacturing method in the prior art, and the method is specifically as follows.
The formula of the sweet dumpling wrapper comprises 100g of water-milled glutinous rice flour, 20g of glutinous rice flour, 10g of corn starch and 9g of lard.
Stirring and mixing the dry materials (water-milled glutinous rice flour, glutinous rice flour and starch) uniformly according to the formula; in addition, the lard is melted for standby (water in a water bath kettle with the temperature of 40 ℃ is generally melted); mixing the stirred dry materials and melted lard uniformly, adding a proper amount of boiled water while kneading dough until the dough is kneaded into smooth dough; the kneaded dough is divided into small pieces of about 10g, is finished to be smooth, and is kneaded into bowl-shaped rice dumpling wrappers.
The chocolate paste products obtained in examples 1-8 are respectively made into frozen solid chocolate balls, and the frozen solid chocolate balls are wrapped with bowl-shaped rice dumpling wrappers to obtain rice dumpling products of application examples 1-8; 10 parallel experiments were performed for each application example.
Putting the wrapped rice dumpling products of application examples 1-8 into water boiled in advance, boiling until the rice dumpling floats upwards, closing the fire, and covering the pot cover and stewing 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 filling of the rice dumpling product of the above example, the following comparative experiment was performed.
Comparative example 1a: chocolate paste was made according to the recipe and manufacturing method 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) Comparative example 1a was free of kudzuvine root powder and crude polysaccharide.
Comparative example 1b: chocolate paste was made according to the recipe and manufacturing method 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) In comparative example 1b, 3 parts of crude polysaccharide was added, and no kudzuvine root powder was added.
Comparative example 1c: chocolate paste was made according to the recipe and manufacturing method of example 1, except that: 1) The emulsifier of comparative example 1c is a single emulsifier, specifically, 1 part of phospholipid is added, and no lactic acid fatty acid glyceride is added; 2) To comparative example 1c, 2 parts of arrowroot flour and 1 part of crude polysaccharide were added.
Comparative example 1d: chocolate paste was made according to the recipe and manufacturing method of example 1, except that: the oil in comparative example 1d was a single oil, specifically, 30 parts of vegetable shortening (LIK-39, model number: about 34-37 ℃ C.) was added, and no vegetable oil was added;
comparative example 1e: chocolate paste was made according to the recipe and manufacturing method of example 1, except that: in the mixed oil and fat of comparative example 1e, vegetable oil was replaced with virgin olive oil (from Shanxi Xin jin Biotechnology Co., ltd., model super virgin olive oil, total fatty acid composition, C16:0 about 13.5%, C18:0 about 4.5%, C18:1 about 72%, C18:2 about 6%).
Similarly, according to the preparation method of the sweet dumpling products, the chocolate sauce materials of the comparative examples 1a-1e are prepared into corresponding sweet dumpling products, and 10 parallel experiments are carried out on each comparative example.
In order to examine the eating effect of the sweet dumpling products (chocolate fillings) of the above examples and comparative examples, sensory evaluation was performed on the whole of the sweet dumpling wrappers, fillings and chocolate sweet dumplings in both hot and cold eating scenarios, respectively.
The sensory evaluation criteria and rules are as follows:
20 food professional researchers who were healthy and had no bad taste were selected to constitute a sensory panel. Each test sample was numbered with a three digit random number to evaluate the sensory attributes of the rice dumpling 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 sensory attribute scoring criteria for sweet 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 tables 2 and 3 below.
TABLE 2
TABLE 3 Table 3
In summary of the above comparative data, the sweet dumpling products of comparative examples 1a-1e, both hot and cold food scenarios, have at least two organoleptic attribute scores that are much inferior to example 1, as compared to example 1.
Specifically, the emulsifiers of comparative examples 1a to 1c were used only with conventional emulsifiers (phospholipids) and no fatty acid glyceride was added in combination, and in addition, the arrowroot powder and crude polysaccharide were not added in comparative example 1a, the crude polysaccharide was added in comparative example 1b, the arrowroot powder was not added in comparative example 1c, and 2 parts of arrowroot powder and 1 part of crude polysaccharide were added in comparative example 1c, and as can be seen from the results of table 2, the problem of oil precipitation was caused by a single emulsifier, the fluidity of the inner stuffing was also poor, the bonding degree between the inner stuffing and the outer skin was not high, and the overall tiredness was strong. Only the crude polysaccharide, or the combination of radix Puerariae powder and crude polysaccharide (2:1 weight ratio) was added to only slightly alleviate these problems.
The grease of comparative example 1d was only a single grease (vegetable shortening with the same total portion and a specific melting point) and no specific vegetable oil was added in a compounding manner, and as can be seen from the results in table 2, the problem of grease precipitation was not obvious by using a single vegetable shortening, but the flowability of the fillings was poor and the overall tiredness was strong both in cold food and in hot food.
In the mixed oil and fat of comparative example 1e, the vegetable oil was replaced with another vegetable oil (different fatty acid composition), and as can be seen from the results of table 2, the fatty acid composition of the compounded vegetable oil is different, which can significantly affect the precipitation of oil and fat, and the olive oil used in comparative example 1e greatly aggravates the precipitation of oil and severely affects and reduces the bonding degree of stuffing and crust of the sweet soup balls.
From the results of table 3, the sweet dumpling products prepared with the chocolate paste of examples 1 to 8 were excellent in sensory attribute scores in both hot and cold food scenarios, and specifically 1) when the eater bites the crust of the sweet dumpling, the precipitation of oil was hardly observed, i.e., no separation of oil from solid occurred; 2) Even under the hot food scene, the chocolate filling still has better viscosity, and after the skin is bitten, the outflow state of the chocolate filling is similar to the state of syrup and cannot flow out too quickly; 3) The eater can taste a strong chocolate flavor; 4) The inner surfaces of the boiled chocolate filling and the sweet dumpling wrapper can form an obvious interlayer together, so that on one hand, the moisture in the sweet dumpling wrapper is effectively prevented from migrating to the chocolate filling, the chocolate filling becomes thin and flows out too fast, and more importantly, on the other hand, the chocolate filling and the sweet dumpling wrapper can be tightly combined, a user can chew the combination of the chocolate filling and the sweet dumpling wrapper in the whole eating process, the wonderful taste of the combination of the rich and fine chocolate filling and the soft glutinous of the wrapper is enjoyed, and the situation that the chocolate filling flows out too fast and is separated from the sweet dumpling wrapper (the user can only independently swallow the chocolate filling and independently chew the sweet dumpling wrapper) is avoided; 5) The whole body is free from tired feeling; even in a cold food scene, the chocolate fillings can still be in a pasty flowing state at room temperature, have no mouth-burned taste, and hardly have greasy/boring taste when chewed together with the sweet dumpling wrappers; 6) Combining the sensory attributes of 1) to 5) above, the overall acceptance of the sweet dumpling product made with the chocolate paste of examples 1-8 by the consumer is high and the eating experience is good.
It should be understood that although the present disclosure describes embodiments, not every embodiment is provided with a separate embodiment, and that this description is for clarity only, and that the skilled artisan should recognize that the embodiments may be combined as appropriate to form other embodiments that will be understood by those skilled in the art.
The above list of detailed descriptions is only specific to practical embodiments of the present invention, and they are not intended to limit the scope of the present invention, and all equivalent embodiments or modifications that do not depart from the spirit of the present invention should be included in the scope of the present invention.
Claims (10)
1. A chocolate sauce for stuffed dumplings, which is characterized in that:
the formula of the chocolate sauce comprises a basic component and an additive component,
wherein, based on 100 parts by weight of the basic component, the basic component comprises the following components in parts by weight:
20 to 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 grease consists of vegetable shortening and vegetable oil, wherein the weight ratio of the vegetable shortening to the vegetable oil is 1:1-8:1;
the melting point of the vegetable shortening falls into the range of 30-45 ℃;
in the total fatty acid composition of the vegetable oil, C18:1 accounts for 20-45%, C18:2 accounts for 30-66%;
the additive comprises a compound emulsifier, kudzuvine root powder and crude polysaccharide;
based on 100 parts by weight of basic components, the total weight of the compound emulsifier is 0.6-2 parts, and the total weight of the kudzuvine root powder and the crude polysaccharide is 1-8 parts;
the compound emulsifier consists of 5-15% by weight of lactic acid fatty acid glyceride and 85-95% by weight of phospholipid;
the weight ratio of the kudzuvine root powder to the crude polysaccharide is 1:5-1:1.
2. Chocolate paste according to claim 1, wherein:
the melting point of the vegetable shortening is 33-42 ℃.
3. Chocolate paste according to claim 1, wherein:
the vegetable oil is one or a mixture of several of sunflower seed oil, peanut oil, soybean oil and corn oil.
4. A chocolate spread according to 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. Chocolate paste according to claim 1, wherein:
the starch content of the kudzuvine root powder is 75-85%wt.
6. Chocolate paste according to any of claims 1 to 5, wherein:
the additive component also comprises edible essence,
the weight of the edible essence is 0.1-0.5 part based on 100 parts of the weight of the basic components.
7. Chocolate paste according to any of claims 1 to 5, wherein:
the additive component further comprises a crispy edible ingredient;
based on 100 parts by weight of the basic components, 10-30 parts by weight of the crispy edible ingredients; the particle size of the crispy edible ingredients falls within the range of 2-10 mm.
8. Chocolate paste according to any of claims 1 to 5, wherein: the viscosity of the chocolate paste is 3000-4500 cps.
9. A preparation method of chocolate sauce for stuffed dumplings is characterized by comprising the following steps:
the preparation method adopts the formula of the chocolate paste according to any one of claims 1 to 5, and comprises the following steps:
step 1), heating and melting the mixed grease according to the formula;
step 2), 85-95% wt of the mixed grease obtained in the step 1) is taken and put into a chocolate refiner; weighing cocoa liquor, cocoa powder and white sugar according to the formula, putting into the chocolate refiner, and grinding at 40-70 ℃ until the fineness of the materials reaches below 20 microns, and stopping grinding;
and 3) weighing the compound emulsifier, the kudzuvine root powder and the crude polysaccharide according to the formula, fully and uniformly mixing the compound emulsifier, the kudzuvine root powder and the crude polysaccharide with the rest 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 is below 20 microns and the viscosity of the material falls into a range of 3000-4500 cps, thus obtaining the chocolate sauce for stuffed dumplings.
10. A sweet soup ball product is characterized in that: the stuffing of the sweet dumpling product adopts the chocolate paste as defined in any one of claims 1 to 8.
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