CN114271365A - Low-energy frost-resistant chocolate and preparation method thereof - Google Patents
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Abstract
The invention discloses low-energy frost-resistant chocolate and a preparation method thereof. The chocolate comprises a chocolate body and a diglyceride laurate-dietary fiber compound uniformly distributed in the chocolate body; the preparation method comprises the steps of introducing the diglyceride laurate-dietary fiber compound into chocolate according to a certain mass ratio to prepare the compound; the diglyceride laurate-dietary fiber complex further comprises dietary fiber and diglyceride laurate entrapped therein. According to the invention, firstly, the insoluble dietary fiber is modified by adopting superfine grinding and microwave treatment, the internal groups of the insoluble dietary fiber are exposed, and then the combination of diglyceride laurate and the dietary fiber is strengthened by ultrasonic treatment, so that the dual-modified diglyceride laurate-dietary fiber compound is obtained, the compound can inhibit chocolate frost change, and meanwhile, sucrose is replaced by low-energy sugar alcohol, so that the chocolate heat is reduced. The low-energy frost-resistant chocolate disclosed by the invention realizes frost resistance, heat resistance, low energy and high fibrosis of the chocolate.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to low-energy frost-resistant chocolate and a preparation method thereof.
Background
Chocolate is a fashion dessert well liked by the whole world, and has the advantages of fine and smooth taste, rich fragrance and rich nutrition. The main components of chocolate comprise cocoa butter, cocoa powder, sweetening agent, milk powder and the like, wherein the cocoa butter has a large influence on the shelf life of the chocolate. The traditional chocolate has various quality problems of heat deformation, mildew, frosting and the like in the storage and sale processes, wherein the frosting problem accounts for more than 70 percent, and becomes a great problem which troubles the chocolate industry. The blooming phenomenon of chocolate means that white spots appear on the surface and even the whole body is grey white, and the original luster is lost.
Chocolate bloom is divided into two categories: sugar creams and fat creams. When the relative humidity is higher than 70%, the moisture on the surface of the chocolate is increased to melt the granulated sugar crystals, and when the relative humidity is reduced, the granulated sugar begins to recrystallize to form frosting. In actual production, the occurrence rate of frosting is low, the ratio influencing the quality of chocolate is not large, and the occurrence of frosting can be avoided by controlling the humidity in the processing and storage processes. The occurrence rate of fat frost is high, and the influence on the quality of chocolate is great, so that the improvement of the frost resistance of the chocolate is significant for improving the sensory attribute of the chocolate and solving the problem of quality reduction in the storage and transportation processes.
In addition, the traditional chocolate has high sucrose content and insufficient dietary fiber content, is easy to cause obesity after being eaten frequently, brings a series of unhealthy factors, and is necessary to develop chocolate with high fiber, low energy and frost resistance.
"method for producing chocolate containing crystalline water sugar and/or crystalline water sugar alcohol, JP 4136560B 2" discloses that addition of sugar having crystalline water or sugar alcohol having crystalline water in the production of chocolate can lower the viscosity of chocolate and improve its heat resistance.
US4446166 discloses a process for preparing a heat resistant chocolate product by preparing an oil-in-water emulsion of cocoa butter, grinding the emulsion to form solid particles by cooling, and adding the particles to a chocolate base in an amount of 2 to 10% by mass, which significantly strengthens the spatial structure of the chocolate, but the chocolate manufacturing process is at a higher temperature, and the particles melt easily and release water droplets, which increases the viscosity of the chocolate and is not suitable for de-molding.
"a method for preparing heat-resistant chocolate, EP 0393327", discloses that by adding a water-in-oil emulsion, sugar crystals form a three-dimensional network structure to increase oil-and-fat binding sites, and although the chocolate structure can be maintained stable when the oil and fat are melted, this method requires a period of time of more than 20 days, and is not suitable for popularization and use.
"a chocolate containing nanocrystalline cellulose and its preparation method, CN 103262930A", discloses that cocoa butter can be converted into stable crystal form by adding nanocrystalline, but has strict requirements on the length, diameter and polymerization degree of nanocrystalline cellulose.
"an anti-frosting chocolate and a preparation method thereof, CN 112690353A" discloses that the addition of a polyglycerol ricinoleate-porous starch compound can inhibit the frosting of the chocolate, but the chocolate has a gravel-like taste.
Studies have shown that the use of cocoa butter substitutes with higher melting points can improve the heat resistance of chocolate, but this results in a waxy mouth feel and low human acceptance, which is not widely applicable.
The dietary fiber has the characteristics of low energy and no metabolic burden, and is favorable for maintaining intestinal microecological balance. But the anti-frost effect of the chocolate is rarely reported. In addition, the dietary fiber has wide sources and low price, and has important significance for reducing the production cost of the low-energy frost-resistant chocolate.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide low-energy frost-resistant chocolate and a preparation method thereof.
The technical task of the invention is to design a specific production process aiming at the influence of insoluble dietary fiber added in chocolate on the production process and product quality protection, namely, the method comprises the steps of firstly improving the loose degree of the surface structure of the insoluble dietary fiber in a superfine grinding and microwave modification mode so as to expose more groups, and then compounding the insoluble dietary fiber with diglyceride laurate through ultrasonic treatment reinforcement instead of simply and directly adding the insoluble dietary fiber into chocolate materials. The key point is that the insoluble dietary fiber is modified to have loose structure and large specific surface area, and has the functions of adsorbing and restraining grease. In addition, after the insoluble dietary fiber and the diglyceride laurate are compounded, the hydrophobicity is increased, and the binding effect on the grease can be further enhanced. Ultrasonic treatment is adopted in the compounding process, so that diglycerol laurate is uniformly adsorbed in the loose structure of the dietary fiber, and then vacuum filtration is carried out, so that the distribution of the diglycerol laurate in the internal structure of the insoluble dietary fiber is increased, and the combination degree of the insoluble dietary fiber and cocoa butter in the chocolate matrix is improved.
The purpose of the invention is realized by the following technical scheme:
the invention provides low-energy frost-resistant chocolate which comprises a chocolate body and a diglyceride laurate-dietary fiber compound uniformly distributed in the chocolate body; the diglyceride laurate-dietary fiber complex further comprises dietary fiber and diglyceride laurate entrapped therein.
The low-energy frost-resistant chocolate comprises the following components in parts by mass: 34-37 parts of cocoa butter, 10-14 parts of cocoa powder, 10-15 parts of milk powder and 25-30 parts of sugar alcohol powder, wherein the lauric acid diglyceride-dietary fiber compound accounting for 5-20% of the low-energy frost-resistant chocolate is further added into the above components.
Preferably, 9 to 15 mass percent of diglyceride laurate-dietary fiber compound is added into the low-energy frost-resistant chocolate.
Preferably, the sugar alcohol is maltitol, erythritol and xylitol, wherein the mass ratio of the maltitol to the erythritol to the xylitol is (1-4) to (2-4) to (1-3).
Preferably, the low-energy frost-resistant chocolate further comprises 0.2 plus or minus 0.1% of soybean phospholipids.
Preferably, the preparation method of the diglyceride laurate-dietary fiber complex comprises the following steps:
(1) mixing diglycerol laurate with ethanol, and uniformly stirring to obtain a diglycerol laurate-ethanol mixed solution;
(2) carrying out superfine grinding on insoluble dietary fibers to obtain superfine powder of the insoluble dietary fibers;
(3) mixing the insoluble dietary fiber superfine powder obtained in the step (2) with water, and then carrying out microwave treatment to obtain an insoluble dietary fiber dispersion liquid;
(4) adding the diglyceride laurate-ethanol mixed solution obtained in the step (1) into the insoluble dietary fiber dispersion solution obtained in the step (3), performing ultrasonic treatment, cooling and standing to obtain a diglyceride laurate-dietary fiber mixed solution;
(5) and (4) sequentially carrying out vacuum filtration and hot air drying on the diglyceride laurate-dietary fiber mixed solution obtained in the step (4) to obtain the diglyceride laurate-dietary fiber compound.
Preferably, the insoluble dietary fiber is water-insoluble fiber, and is selected from one or more of citrus fiber, apple fiber and oat fiber; the mass ratio of the diglyceride laurate to the ethanol in the step (1) is 2-5: 80-90; the mass ratio of the insoluble dietary fiber superfine powder to water in the step (3) is 1-10: 25-40; the mass ratio of the diglyceride laurate-ethanol mixed solution to the insoluble dietary fiber dispersion solution in the step (4) is 4-7: 1-3.
Preferably, the superfine grinding time in the step (2) is 10-20 min; the microwave treatment power in the step (3) is 400W-600W, and the microwave treatment time is 4 min-7 min.
Preferably, the ultrasonic power in the step (4) is 200W-500W, and the ultrasonic time is 30 min-60 min; the standing time in the step (4) is 12-24 h; the vacuum filtration time in the step (5) is 30-40 min; and (5) drying the mixture by hot air at the temperature of 50-55 ℃ for 10-18 h.
Preferably, the preparation method of the low-energy frost-resistant chocolate comprises the following steps:
(1) melting cocoa butter to obtain liquid cocoa butter;
(2) adding cocoa powder, milk powder, sugar alcohol powder and diglyceride laurate-dietary fiber compound into the liquid cocoa butter obtained in the step (1), and heating and mixing to obtain mixed slurry;
(3) and (3) performing fine grinding treatment on the mixed slurry obtained in the step (2) to enable the average particle size of solid matters of the slurry to be 15-25 microns, casting and molding, cooling and demolding to obtain the low-energy frost-resistant chocolate.
Preferably, the melting treatment temperature in the step (1) is 40-45 ℃; the temperature of the heating and mixing treatment in the step (2) is 45-50 ℃, and the time of the heating and mixing treatment is 1-3 h; the temperature of the fine grinding treatment in the step (3) is 40-50 ℃, and the time of the fine grinding treatment is 24-36 h.
Compared with the prior art, the invention has the following advantages and beneficial effects:
the low-energy frost-resistant chocolate disclosed by the invention is low in energy, high in fiber and excellent in frost resistance, solves the problem of quality reduction of chocolate in the processes of high-temperature transportation and storage, and prolongs the shelf life of products. In addition, the invention replaces the traditional emulsifier with the diglyceride of lauric acid to be more beneficial to the health of human bodies, and the diglyceride is a structural lipid with only one hydroxyl group reserved on the glycerin skeleton, and has the functions of reducing the content of triglyceride in blood, inhibiting fat accumulation, reducing postprandial blood sugar, preventing arteriosclerosis and the like.
Specifically, the method comprises the following steps:
1) the lauric acid diglyceride-dietary fiber compound is added into the low-energy anti-frost chocolate, the dietary fiber is subjected to superfine grinding and microwave treatment, has loose structure and exposed groups, increases the specific surface area, and has the binding and fixing effects on cocoa butter, so that the migration rate of the cocoa butter is reduced, and the chocolate frost change is inhibited.
2) The low-energy frost-resistant chocolate is added with the diglyceride laurate-dietary fiber compound, the diglyceride laurate is more uniformly distributed in the internal loose structure of the dietary fiber through solvent dissolution and ultrasonic reinforcement, the hydrophobicity of the dietary fiber is improved, the effect of cocoa butter and the internal hydrophobic groups of the dietary fiber is enhanced, the transformation of the crystal form of the cocoa butter is inhibited, and the chocolate frost change is reduced.
3) The low-energy frost-resistant chocolate provided by the invention replaces sucrose with low-energy sugar alcohol, and replaces the traditional emulsifier with diglyceride, so that the low-energy frost-resistant chocolate is suitable for weight-losing people, diabetes patients and beauty people. Maltitol, erythritol and xylitol are compounded according to a certain proportion, so that the chocolate has moderate sweetness and better mouthfeel.
4) The insoluble dietary fiber in the low-energy frost-resistant chocolate has wide sources and lower cost, and is used as a natural frost-resistant agent to be used in the chocolate after being modified, so that the added value of the dietary fiber is improved.
Drawings
FIG. 1 is a graph of whiteness index versus time for the chocolates of examples 1-3 and comparative examples 1-6.
FIG. 2 is a graph showing hardness comparison between chocolates of examples 1 to 3 and comparative examples 1 to 6.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but the embodiments of the present invention are not limited thereto. The raw materials related to the invention can be directly purchased from the market. For process parameters not specifically noted, reference may be made to conventional techniques.
Performance testing
The chocolates obtained in examples 1 to 3 and comparative examples 1 to 6 were placed in trays, respectively, the trays were placed in a low-temperature cabinet with a relative humidity of 80%, the temperature was continuously maintained at 30 ℃ for 8 hours, then at 18 ℃ for 16 hours, as one temperature cycle, an accelerated bloom test was performed for 5 weeks, the change in color of the chocolate surface was measured every 1 week with a colorimeter, and the lightness L was recorded: from black to white (0 to 100); a: green to red (-120 to 120); b: blue to yellow (-120 to 120), and the whiteness index was calculated according to the following formula(WI)：
The graph of whiteness index versus time is plotted as shown in figure 1.
The chocolate obtained in examples 1 to 3 and comparative examples 1 to 6 was subjected to melting parameter measurement by a differential thermal scanner, the measurement temperature was decreased from 22 ℃ to-30 ℃ at 5 ℃/min and held for 5min, and then increased to 60 ℃ at 10 ℃/min and held for 5min to obtain the initial melting temperature (T ℃) (Ton) Maximum temperature (T)p) Terminal temperature (T)end) And enthalpy (. DELTA.H), the results are shown in Table 1.
The chocolates obtained in examples 1 to 3 and comparative examples 1 to 6 were subjected to hardness measurement by a texture analyzer, and rectangular chocolates were subjected to stabilization at 20, 32, and 37 ℃ for 8 hours, respectively, and cut with a blade probe to measure the hardness. The measurement conditions were as follows: the blade height was 15mm from the upper surface of the sample, the rate was 10mm/s before measurement, the rate was 0.5mm/s before measurement, the rate was 10mm/s after return, and the distance of compression was 50%, the results are shown in FIG. 2.
Example 1
A low-energy frost-resistant chocolate is prepared by the following steps:
1. preparation of diglycerol laurate-citrus fibre complex
(1) Mixing diglycerol laurate with ethanol according to the mass ratio of 3:85, and uniformly stirring to obtain a diglycerol laurate-ethanol mixed solution;
(2) micronizing citrus fiber with micronizer for 15min to obtain citrus fiber micropowder;
(3) mixing the citrus fiber superfine powder and water in a mass ratio of 5:32, and then carrying out microwave treatment with microwave power of 500W for 5min to obtain a citrus fiber dispersion liquid;
(4) mixing the diglyceride laurate-ethanol mixed solution with the citrus fiber dispersion solution according to the mass ratio of 5:2, then carrying out ultrasonic treatment with the ultrasonic power of 300W for 40min, and then cooling and standing for 18h to obtain the diglyceride laurate-citrus fiber mixed solution;
(5) and (3) carrying out vacuum filtration on the diglyceride laurate-citrus fiber mixed solution for 35min, and then drying the mixture for 14h by hot air at 53 ℃ to obtain the diglyceride laurate-citrus fiber compound.
2. Low energy bloom resistant chocolate preparation
(1) Melting 34 parts of cocoa butter in water bath at 40 ℃ to obtain liquid cocoa butter, simultaneously crushing sugar alcohol, and sieving with a 250-mesh sieve to obtain sugar alcohol powder;
(2) adding 13 parts of cocoa powder, 10 parts of milk powder, 30 parts of sugar alcohol powder (maltitol, erythritol and xylitol, the mass ratio is 2:4:3) and 13 parts of diglyceride laurate-citrus fiber compound into the liquid cocoa butter obtained in the step (1), adding soybean lecithin accounting for 0.2% of the total mass of the cocoa powder, the milk powder, the sugar alcohol powder, the diglyceride laurate-citrus fiber compound and the liquid cocoa butter, and heating and mixing at 45 ℃ for 3 hours to obtain mixed slurry;
(3) and (3) transferring the mixed slurry into a refiner, finely grinding for 24 hours at 45 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m to obtain chocolate slurry, and casting, cooling and demolding to obtain the low-energy frost-resistant chocolate.
Example 2
A low-energy frost-resistant chocolate is prepared by the following steps:
1. preparation of diglycerol laurate-apple fibre composite
(1) Mixing diglycerol laurate with ethanol according to the mass ratio of 5:80, and uniformly stirring to obtain a diglycerol laurate-ethanol mixed solution;
(2) micronizing apple fiber with micronizer for 20min to obtain apple fiber micropowder;
(3) mixing the apple fiber superfine powder and water according to a mass ratio of 10:25, and then carrying out microwave treatment with a microwave power of 600W for 7min to obtain an apple fiber dispersion liquid;
(4) mixing the diglycerol laurate-ethanol mixed solution with the apple fiber solution according to the mass ratio of 7:1, then carrying out ultrasonic treatment with the ultrasonic power of 500W for 60min, and then cooling and standing for 24h to obtain the diglycerol laurate-apple fiber mixed solution;
(5) and (3) carrying out vacuum filtration on the diglycerol laurate-apple fiber mixed solution for 40min, and then drying the mixture for 18h by hot air at the temperature of 50 ℃ to obtain the diglycerol laurate-apple fiber compound.
2. Low energy bloom resistant chocolate preparation
(1) Melting 37 parts of cocoa butter in water bath at 45 ℃ to obtain liquid cocoa butter, simultaneously crushing sugar alcohol, and sieving with a 250-mesh sieve to obtain sugar alcohol powder;
(2) adding 10 parts of cocoa powder, 12 parts of milk powder, 26 parts of sugar alcohol powder (maltitol, erythritol and xylitol, the mass ratio is 1:3:1) and 15 parts of diglyceride laurate-apple fiber compound into the liquid cocoa butter obtained in the step (1), adding soybean lecithin accounting for 0.2% of the total mass of the cocoa powder, the milk powder, the sugar alcohol powder, the diglyceride laurate-apple fiber compound and the liquid cocoa butter, and heating and mixing for 1h at 50 ℃ to obtain mixed slurry;
(3) and (3) transferring the mixed slurry into a refiner, finely grinding for 36h at 40 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m to obtain chocolate slurry, and casting, cooling and demolding to obtain the low-energy frost-resistant chocolate.
Example 3
A low-energy frost-resistant chocolate is prepared by the following steps:
1. preparation of lauric acid diglyceride-oat fiber compound
(1) Mixing diglycerol laurate with ethanol according to the mass ratio of 2:90, and uniformly stirring to obtain a diglycerol laurate-ethanol mixed solution;
(2) micronizing oat fiber with micronizer for 10min to obtain superfine oat fiber powder;
(3) mixing the oat fiber superfine powder and water in a mass ratio of 1:40, and then carrying out microwave treatment with microwave power of 400W for 4min to obtain an oat fiber dispersion liquid;
(4) mixing the diglycerol laurate-ethanol mixed solution with the oat fiber solution according to the mass ratio of 4:3, then carrying out ultrasonic treatment with the ultrasonic power of 200W and the ultrasonic time of 30min, and then cooling and standing for 12h to obtain the diglycerol laurate-oat fiber mixed solution;
(5) and (3) carrying out vacuum filtration on the diglycerol laurate-oat fiber mixed solution for 30min, and then drying the mixture for 10h by hot air at the temperature of 55 ℃ to obtain the diglycerol laurate-oat fiber compound.
2. Low energy bloom resistant chocolate preparation
(1) Melting 36 parts of cocoa butter in water bath at 42 deg.C to obtain liquid cocoa butter, pulverizing sugar alcohol, and sieving with 250 mesh sieve to obtain sugar alcohol powder;
(2) adding 14 parts of cocoa powder, 15 parts of milk powder, 25 parts of sugar alcohol powder (maltitol, erythritol and xylitol, the mass ratio is 2:4:2) and 10 parts of diglyceride laurate-oat fiber compound into the liquid cocoa butter obtained in the step (1), adding soybean lecithin accounting for 0.2% of the total mass of the cocoa powder, the milk powder, the sugar alcohol powder, the diglyceride laurate-oat fiber compound and the liquid cocoa butter, and heating and mixing at 47 ℃ for 1.5 hours to obtain mixed slurry;
(3) and (3) transferring the mixed slurry into a refiner, finely grinding for 30h at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m to obtain chocolate slurry, and casting, cooling and demolding to obtain the low-energy frost-resistant chocolate.
Comparative example 1
A preparation method of chocolate comprises the following steps:
(1) melting 36 parts of cocoa butter in water bath at 42 deg.C to obtain liquid cocoa butter, pulverizing sugar alcohol, and sieving with 250 mesh sieve to obtain sugar alcohol powder;
(2) adding 14 parts of cocoa powder, 15 parts of milk powder, 25 parts of sugar alcohol powder (maltitol, erythritol and xylitol, the mass ratio is 2:4:2) and 10 parts of citrus fiber into liquid cocoa butter, adding soybean lecithin accounting for 0.2 percent of the total mass of the cocoa powder, the milk powder, the sugar alcohol powder, the citrus fiber and the liquid cocoa butter, and heating and mixing at 47 ℃ for 1.5 hours to obtain mixed slurry;
(3) and (3) transferring the mixed slurry into a refiner, finely grinding for 30h at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m to obtain chocolate slurry, and casting, cooling and demolding to obtain the chocolate.
Comparative example 2
A preparation method of chocolate comprises the following steps:
(1) melting 36 parts of cocoa butter in water bath at 42 deg.C to obtain liquid cocoa butter, pulverizing sugar alcohol, and sieving with 250 mesh sieve to obtain sugar alcohol powder;
(2) adding 14 parts of cocoa powder, 15 parts of milk powder, 25 parts of sugar alcohol powder (maltitol, erythritol and xylitol, the mass ratio is 2:4:2) and 10 parts of citrus fiber into liquid cocoa butter, adding diglyceride laurate accounting for 0.2 percent of the total mass of the cocoa powder, the milk powder, the sugar alcohol powder, the citrus fiber and the liquid cocoa butter and soybean phospholipid accounting for 0.2 percent of the total mass of the cocoa powder, the milk powder, the sugar alcohol powder, the citrus fiber and the liquid cocoa butter, and heating and mixing for 1.5 hours at 47 ℃ to obtain mixed slurry;
(3) and (3) transferring the mixed slurry into a refiner, finely grinding for 30h at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m to obtain chocolate slurry, and casting, cooling and demolding to obtain the low-energy chocolate.
Comparative example 3
A preparation method of chocolate comprises the following steps:
(1) melting 36 parts of cocoa butter in water bath at 42 deg.C to obtain liquid cocoa butter, pulverizing sugar alcohol, and sieving with 250 mesh sieve to obtain sugar alcohol powder;
(2) adding 14 parts of cocoa powder, 20 parts of milk powder and 30 parts of sugar alcohol powder (maltitol, erythritol and xylitol, the mass ratio is 2:4:2) into liquid cocoa butter, adding soybean phospholipid accounting for 0.2% of the total mass of the cocoa powder, the milk powder, the sugar alcohol powder and the liquid cocoa butter, and heating and mixing at 47 ℃ for 1.5 hours to obtain mixed slurry;
(3) and (3) transferring the mixed slurry into a refiner, finely grinding for 30h at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m to obtain chocolate slurry, and casting, cooling and demolding to obtain the low-energy chocolate.
Comparative example 4
A preparation method of chocolate comprises the following steps:
(1) melting 36 parts of cocoa butter in water bath at 42 deg.C to obtain liquid cocoa butter, pulverizing sugar alcohol, and sieving with 250 mesh sieve to obtain sugar alcohol powder;
(2) adding 14 parts of cocoa powder, 20 parts of milk powder and 30 parts of sugar alcohol powder (maltitol, erythritol and xylitol, the mass ratio is 2:4:2) into liquid cocoa butter, adding diglyceride laurate accounting for 0.2 percent of the total mass of the cocoa powder, the milk powder, the sugar alcohol powder and the liquid cocoa butter and soybean phospholipid accounting for 0.2 percent of the total mass of the cocoa powder, the milk powder, the sugar alcohol powder and the liquid cocoa butter, and heating and mixing for 1.5 hours at 47 ℃ to obtain mixed slurry;
(3) and (3) transferring the mixed slurry into a refiner, finely grinding for 30h at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m to obtain chocolate slurry, and casting, cooling and demolding to obtain the low-energy chocolate.
Comparative example 5
A preparation method of chocolate comprises the following steps:
(1) melting 36 parts of cocoa butter in water bath at 42 deg.C to obtain liquid cocoa butter, pulverizing sugar alcohol, and sieving with 250 mesh sieve to obtain sugar alcohol powder;
(2) micronizing citrus fiber with a micronizer for 20min to obtain citrus fiber micropowder, mixing with water at a mass ratio of 10:25, performing microwave treatment with microwave power of 600W for 7min to obtain citrus fiber dispersion, and hot air drying at 55 deg.C for 10 hr to obtain modified citrus fiber.
(3) Adding 14 parts of cocoa powder, 15 parts of milk powder, 25 parts of sugar alcohol powder (maltitol, erythritol and xylitol, the mass ratio is 2:4:2) and 10 parts of modified citrus fiber into liquid cocoa butter, adding soybean lecithin accounting for 0.2 percent of the total mass of the cocoa powder, the milk powder, the sugar alcohol powder, the modified citrus fiber and the liquid cocoa butter, and heating and mixing at 47 ℃ for 1.5 hours to obtain mixed slurry;
(4) and (3) transferring the mixed slurry into a refiner, finely grinding for 30h at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m to obtain chocolate slurry, and casting, cooling and demolding to obtain the chocolate.
Comparative example 6
A preparation method of chocolate comprises the following steps:
(1) melting 36 parts of cocoa butter in water bath at 42 deg.C to obtain liquid cocoa butter, pulverizing sugar alcohol, and sieving with 250 mesh sieve to obtain sugar alcohol powder;
(2) adding 14 parts of cocoa powder, 15 parts of milk powder, 25 parts of sugar alcohol powder (maltitol, erythritol and xylitol, the mass ratio is 2:4:2) and 10 parts of citrus fiber into liquid cocoa butter, adding 0.2% of polyglycerol oleate and 0.2% of soybean phospholipid by mass of the total mass of the cocoa powder, the milk powder, the sugar alcohol powder, the citrus fiber and the liquid cocoa butter, and heating and mixing for 1.5 hours at 47 ℃ to obtain mixed slurry;
(3) and (3) transferring the mixed slurry into a refiner, finely grinding for 30h at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m to obtain chocolate slurry, and casting, cooling and demolding to obtain the low-energy chocolate.
The results of whiteness indexes of the chocolates prepared in the examples and the comparative examples are shown in fig. 1, and the whiteness index of the anti-frost chocolate prepared in the example 2 is the lowest, which indicates the best anti-frost effect. The whiteness index of the compound is higher than that of the example, which shows that the anti-frost effect of the chocolate is facilitated by the compound of the diglyceride laurate and the dietary fiber, and the two have synergistic effect. The effects of the example 1 and the example 3 are similar to the example 2, and the obvious frost resisting effect is shown, and the reference can be made to the figure 1.
Hardness results of the chocolates prepared in the examples and the comparative examples are shown in FIG. 2, and the hardness of the chocolates prepared in the examples is higher and is closely related to the density of the crystalline network structure in the chocolate matrix. In the embodiment, the diglyceride laurate-dietary fiber compound is attached between the interface of the dispersed phase and the oil phase, so that the interfacial tension is increased, the flowability is reduced, and a compact crystal network structure is formed, and the compact crystal network structure is favorable for improving the hardness of the chocolate.
The results of the thermodynamic parameters of the chocolates obtained in the examples and the comparative examples are shown in Table 1, and the higher melting temperature of the chocolates obtained in the examples indicates better heat resistance of the chocolates. In the comparative example, the lauric acid diglyceride-dietary fiber complex was not added, and the melting temperature was low, indicating that the stability of the cocoa butter crystals was weak, the cocoa butter was likely to undergo migration and crystal transformation at high temperature, and the heat resistance was poor.
TABLE 1 comparison of chocolate thermodynamic parameters
The above examples are only preferred embodiments of the present invention, which are intended to be illustrative and not limiting, and those skilled in the art should understand that they can make various changes, substitutions and alterations without departing from the spirit and scope of the invention.
Claims (10)
1. The low-energy frost-resistant chocolate is characterized by comprising the following components in parts by mass: 34-37 parts of cocoa butter, 10-14 parts of cocoa powder, 10-15 parts of milk powder and 25-30 parts of sugar alcohol powder, wherein 5-20% of diglyceride laurate-dietary fiber compound is further added into the above components.
2. The low energy bloom resistant chocolate according to claim 1, wherein the diglyceride laurate-dietary fiber complex is added in an amount of 9 to 15% by mass.
3. The low-energy frost-resistant chocolate according to claim 2, wherein the sugar alcohol is maltitol, erythritol and xylitol, and the mass ratio of the sugar alcohol to the xylitol is (1-4): (2-4): (1-3).
4. The low energy bloom resistant chocolate of claim 3 further comprising 0.2 ± 0.1% soy phospholipids.
5. The low energy bloom resistant chocolate according to claim 1 or 2 or 3 or 4 wherein the diglyceride laurate-dietary fiber complex is prepared by a process comprising the steps of:
(1) mixing diglycerol laurate with ethanol, and uniformly stirring to obtain a diglycerol laurate-ethanol mixed solution;
(2) carrying out superfine grinding on insoluble dietary fibers to obtain superfine powder of the insoluble dietary fibers;
(3) mixing the insoluble dietary fiber superfine powder obtained in the step (2) with water, and then carrying out microwave treatment to obtain an insoluble dietary fiber dispersion liquid;
(4) adding the diglyceride laurate-ethanol mixed solution obtained in the step (1) into the insoluble dietary fiber dispersion solution obtained in the step (3), performing ultrasonic treatment, cooling and standing to obtain a diglyceride laurate-dietary fiber mixed solution;
(5) and (4) sequentially carrying out vacuum filtration and hot air drying on the diglyceride laurate-dietary fiber mixed solution obtained in the step (4) to obtain the diglyceride laurate-dietary fiber compound.
6. The low energy frost-resistant chocolate according to claim 5, wherein the insoluble dietary fiber is a water-insoluble fiber selected from one or more of citrus fiber, apple fiber, and oat fiber; the mass ratio of the diglyceride laurate to the ethanol in the step (1) is 2-5: 80-90; the mass ratio of the insoluble dietary fiber superfine powder to water in the step (3) is 1-10: 25-40; the mass ratio of the diglyceride laurate-ethanol mixed solution to the insoluble dietary fiber dispersion solution in the step (4) is 4-7: 1-3.
7. The low-energy frost-resistant chocolate according to claim 6, wherein the micronization time in step (2) is 10-20 min; the microwave treatment power in the step (3) is 400W-600W, and the microwave treatment time is 4 min-7 min.
8. The chocolate according to claim 6 or 7, wherein the ultrasonic power of step (4) is 200W-500W, and the ultrasonic time is 30 min-60 min; the standing time in the step (4) is 12-24 h; the vacuum filtration time in the step (5) is 30-40 min; and (5) drying the mixture by hot air at the temperature of 50-55 ℃ for 10-18 h.
9. A process for the preparation of a low energy frost-resistant chocolate according to any of claims 1 to 8 comprising the steps of:
(1) melting cocoa butter to obtain liquid cocoa butter;
(2) adding cocoa powder, milk powder, sugar alcohol powder and diglyceride laurate-dietary fiber compound into the liquid cocoa butter obtained in the step (1), and heating and mixing to obtain mixed slurry;
(3) and (3) performing fine grinding treatment on the mixed slurry obtained in the step (2) to enable the average particle size of solid matters of the slurry to be 15-25 microns, casting and molding, cooling and demolding to obtain the low-energy frost-resistant chocolate.
10. The method for preparing the alloy material according to claim 9, wherein the melting temperature in the step (1) is 40 ℃ to 45 ℃; the temperature of the heating and mixing treatment in the step (2) is 45-50 ℃, and the time of the heating and mixing treatment is 1-3 h; the temperature of the fine grinding treatment in the step (3) is 40-50 ℃, and the time of the fine grinding treatment is 24-36 h.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4551331A (en) * | 1983-06-02 | 1985-11-05 | S. C. Johnson & Son, Inc. | Easily dispersible dietary fiber product and method for producing the same |
| USRE32811E (en) * | 1983-06-02 | 1988-12-27 | S. C. Johnson & Son, Inc. | Easily dispersible dietary fiber product and method for producing the same |
| CN108882720A (en) * | 2016-04-13 | 2018-11-23 | 不二制油集团控股株式会社 | Lauric chocolate fat or oil composition and chocolate containing it |
| CN111713531A (en) * | 2020-06-30 | 2020-09-29 | 汕头市甜甜乐糖果食品有限公司 | Dietary fiber additive chocolate biscuit and preparation method and application thereof |
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2021
- 2021-12-24 CN CN202111603004.5A patent/CN114271365B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4551331A (en) * | 1983-06-02 | 1985-11-05 | S. C. Johnson & Son, Inc. | Easily dispersible dietary fiber product and method for producing the same |
| USRE32811E (en) * | 1983-06-02 | 1988-12-27 | S. C. Johnson & Son, Inc. | Easily dispersible dietary fiber product and method for producing the same |
| CN108882720A (en) * | 2016-04-13 | 2018-11-23 | 不二制油集团控股株式会社 | Lauric chocolate fat or oil composition and chocolate containing it |
| CN111713531A (en) * | 2020-06-30 | 2020-09-29 | 汕头市甜甜乐糖果食品有限公司 | Dietary fiber additive chocolate biscuit and preparation method and application thereof |
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| Title |
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| 唐海珊等: "低热量巧克力制品的研究进展", 《中国油脂》, vol. 42, no. 10, pages 149 - 153 * |
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