CN115281271A - 一种含有酒精的巧克力酱 - Google Patents
一种含有酒精的巧克力酱 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
本发明提供一种含有酒精的巧克力酱,包括以下质量分数的组分:食用酒精3.0%~11.0%,白砂糖10%~16%,果葡糖浆8%~12%,甜味剂0.1%~0.2%,麦芽糊精3%~5%,果酱用淀粉3%~5%,碱化可可粉4%~6%,全脂奶粉3%~5%,代可可脂2%~4%,稳定剂2%~3%,棕榈油0.6%~0.8%,食品防腐剂0.03%~0.08%,乳酸链球菌素0.01%~0.03%,食盐0.01%~0.03%,柠檬酸0.04%~0.07%,可可浓缩液0.04%~0.08%,可可奶香精0.04%~0.06%,余量为水。本发明的含酒精的巧克力酱,将高浓度的烈酒融合在巧克力酱中,保持了酒的纯度和原味,醇厚微苦和烈酒的馥郁辛辣混合在其中。
Description
技术领域
本发明属于食品调配技术领域,具体涉及一种含有酒精的巧克力酱。
背景技术
咖啡是目前广泛销售的快速食用消费品之一,由于其具有较好的提神、醒脑等功效,在办公室人群中受到普遍欢迎,巧克力产品由于其独特的风味和口感,在现代社会中受到了消费者的广泛欢迎。巧克力酱(Chocolate Cream)是以可可粉和牛奶等为主要原料加工制作而成,用于咖啡中增加巧克力口味或者拉花使用。
中国专利文献CN105639016A公开了一种茶褐素巧克力,原料包括可可脂和茶褐素茶糖粉,茶褐素茶糖粉的添加量为可可脂的3%-30%(m/m),茶褐素巧克力成品的茶褐素含量为0.9%~15.6%;制备方法包括:用黑曲霉液态发酵绿茶水提液,加蔗糖继续发酵,过滤得到茶褐素茶糖液,加入3~4倍体积95%食用酒精搅拌,静置离心过滤,得到茶褐素茶糖粉粗提物,再用20%(v/v)的食用酒精水溶液溶解茶褐素茶糖粉粗提物,减压浓缩,真空干燥,得到茶褐素茶糖粉;最后将茶褐素茶糖粉加入到液态可可脂中并混合均质。专利文献CN113729098A公开了一种咖啡巧克力的生产工艺,包括130-170份数的白砂糖、180-220份的可可液块或(代可可脂)、45-55份数的咖啡粉、40-60份数的全脂奶粉、30-45份数的乳清粉、65-80份数的植脂末、0.5-3份的磷脂和40-55份数的淀粉。专利文献CN112189740A公开了一种高蛋白黑巧克力酱,原料包括:中链甘油三酯164-200份、乳清分离蛋白粉180-240份、赤藓糖醇40-70份、低脂可可粉18-27份、柑橘纤维6-12份、磷脂2-3份、凝结芽孢杆菌1-3份;其制备方法为,取一半的中链甘油三酯和柑橘纤维用高速剪切机搅拌均匀,再加入剩余的中链甘油三酯、赤藓糖醇一起加入到电加热煮酱夹层锅搅拌,然后相继放入低脂可可粉、乳清分离蛋白粉、磷脂和凝结芽孢杆菌搅拌均匀,在均质机里均质三遍,得到成品。但是上述专利的巧克力酱中都不含有酒精。
发明内容
本发明的目的在于提供一种含有酒精的巧克力酱,为市场提供一种新的巧克力酱品种可供选择。
为此,本发明所采用的技术方案如下:
本发明的一种含有酒精的巧克力酱,其特征在于,包括以下质量分数的组分:食用酒精3.0%~11.0%,白砂糖10%~16%,果葡糖浆8%~12%,甜味剂0.1%~0.2%,麦芽糊精3%~5%,果酱用淀粉3%~5%,碱化可可粉4%~6%,全脂奶粉3%~5%,代可可脂2%~4%,稳定剂2%~3%,棕榈油0.6%~0.8%,食品防腐剂0.03%~0.08%,乳酸链球菌素0.01%~0.03%,食盐0.01%~0.03%,柠檬酸0.04%~0.07%,可可浓缩液0.04%~0.08%,可可奶香精0.04%~0.06%,余量为水;
所述食用酒精为纯度≥95%(v/v)的食用酒精;所述果葡糖浆55为55型果葡糖浆;所述甜味剂为甜蜜素、安赛蜜、甜菊糖苷和纽甜中的至少一种;所述果酱用淀粉为采用蜡质玉米、马铃薯淀粉、木薯淀粉或者玉米淀粉为原料,采用复合变性工艺加工而成的食品级变性淀粉;所述全脂奶粉为新西兰全脂奶粉;
所述稳定剂是复配可可奶稳定剂,主要成分为卡拉胶、瓜尔豆胶和黄原胶,例如文献[张佳程,褚庆环,张伟伟.可可奶稳定剂的研究[J].中国供销商情(乳业导刊),2004年06期]中所述的可可奶稳定剂;所述食品防腐剂为苯甲酸钠和山梨酸钾;所述可可浓缩液是以可可豆为原料,经过清洗、筛选、焙炒、脱壳、经碱化、经过精细研磨磨成的可可浓液,其中可可豆和水的质量比为(9~11):1。
本发明的一种含有酒精的巧克力酱的制备方法,其特征在于,包括以下步骤:
S1,在剪切缸中加入20%~30%的85~95℃的热水,将大部分的所述白砂糖,与全部的所述果葡糖浆、甜味剂、麦芽糊精、全脂奶粉、食品防腐剂和食盐投入到罐中,同时打开剪切机,剪切5~15min,然后把所述稳定剂和余下的白砂糖干拌匀后撒入剪切缸中,85℃以上保温剪切5~10min;
S2,将所述碱化可可粉、代可可脂、可可浓缩液和棕榈油加入30%~40%的85~95℃的热水中,85℃以上保温剪切5~10min,然后加入到所述剪切缸中;
S3,把所述果酱用淀粉用20%~30%的常温水溶解后倒入的所述剪切缸中,85℃以上剪切15~20min;再将所述食用酒精用水稀释后加入所述剪切缸中,再加入用水稀释过的所述柠檬酸,搅拌均匀,得到混合液A;
S4,将混合液A转入定容罐中,再把所述乳酸链球菌素用温水溶解后倒入罐中,同时加入所述可可奶香精,用热水进行定容,保温85℃以上搅拌10~15min,使产品充分均匀化;即得到所述的巧克力酱。
进一步地,将所述巧克力酱在85℃以上进行罐装,然后巴氏杀菌;再降温至40℃以下,贴标、装箱得到最终产品。
优选地,所述巴氏杀菌的中心温度85~95℃下杀菌至少20min。
本发明的上述技术方案具有如下优点:
本发明的含酒精的巧克力酱,将高浓度的烈酒融合在巧克力酱中,保持了酒的纯度和原味,醇厚微苦和烈酒的馥郁辛辣混合在其中,绝对是美妙醉人的味觉体验,从内容到形式都精美优雅。
具体实施方式
下面将对本发明的技术方案进行清楚、完整地描述,基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种含有酒精的巧克力酱的制备方法,包括以下步骤:
S1,在剪切缸中加入25%的90℃的热水,将大部分的所述白砂糖,与全部的所述果葡糖浆、甜味剂、麦芽糊精、全脂奶粉、食品防腐剂和食盐投入到罐中,同时打开剪切机,剪切10min,然后把所述稳定剂和余下的白砂糖干拌匀后撒入剪切缸中,85℃以上保温剪切8min;
S2,将所述碱化可可粉、代可可脂、可可浓缩液和棕榈油加入30%的90℃的热水中,85℃以上保温剪切5min,然后加入到所述剪切缸中;可可浓缩液中可可豆和水的质量比为10:1;
S3,把所述果酱用淀粉用22%的常温水溶解后倒入的所述剪切缸中,85℃剪切20min;再将所述食用酒精按照1:1的质量比用水稀释后加入所述剪切缸中,再加入用水稀释过的所述柠檬酸,搅拌均匀,得到混合液A;
S4,将混合液A转入定容罐中,再把所述乳酸链球菌素用温水溶解后倒入罐中,同时加入所述可可奶香精,用热水进行定容,保温85℃搅拌15min,使产品充分均匀化;即得到所述的巧克力酱。
将巧克力酱在85℃下进行罐装,然后中心温度90℃下巴氏杀菌25min;再降温至40℃以下,贴标、装箱得到最终产品。
表1实施例1~3的原料组分,wt%
对实施例1~3调配的巧克力酱按照GB/T 27474-2008《果酱》的规定进行稳定性测试,分别置于常温和42℃下观察25天。经观察发现,实施例1~3在室温下无任何异样,体系表现良好。
Claims (6)
1.一种含有酒精的巧克力酱,其特征在于,包括以下质量分数的组分:食用酒精3.0%~11.0%,白砂糖10%~16%,果葡糖浆8%~12%,甜味剂0.1%~0.2%,麦芽糊精3%~5%,果酱用淀粉3%~5%,碱化可可粉4%~6%,全脂奶粉3%~5%,代可可脂2%~4%,稳定剂2%~3%,棕榈油0.6%~0.8%,食品防腐剂0.03%~0.08%,乳酸链球菌素0.01%~0.03%,食盐0.01%~0.03%,柠檬酸0.04%~0.07%,可可浓缩液0.04%~0.08%,可可奶香精0.04%~0.06%,余量为水。
2.根据权利要求1所述的含有酒精的巧克力酱,其特征在于,所述食用酒精为纯度≥95%(v/v)的食用酒精;所述果葡糖浆55为55型果葡糖浆;所述甜味剂为甜蜜素、安赛蜜、甜菊糖苷和纽甜中的至少一种;所述果酱用淀粉为采用蜡质玉米、马铃薯淀粉、木薯淀粉或者玉米淀粉为原料,采用复合变性工艺加工而成的食品级变性淀粉。
3.根据权利要求1所述的含有酒精的巧克力酱,其特征在于,所述稳定剂是复配可可奶稳定剂,主要成分为卡拉胶、瓜尔豆胶和黄原胶;所述食品防腐剂为苯甲酸钠和山梨酸钾;所述可可浓缩液是以可可豆为原料,经过清洗、筛选、焙炒、脱壳、经碱化、经过精细研磨磨成的可可浓液,其中可可豆和水的质量比为(9~11):1。
4.根据权利要求1~3任一所述的含有酒精的巧克力酱的制备方法,其特征在于,包括以下步骤:
S1,在剪切缸中加入20%~30%的85~95℃的热水,将大部分的所述白砂糖,与全部的所述果葡糖浆、甜味剂、麦芽糊精、全脂奶粉、食品防腐剂和食盐投入到罐中,同时打开剪切机,剪切5~15min,然后把所述稳定剂和余下的白砂糖干拌匀后撒入剪切缸中,85℃以上保温剪切5~10min;
S2,将所述碱化可可粉、代可可脂、可可浓缩液和棕榈油加入30%~40%的85~95℃的热水中,85℃以上保温剪切5~10min,然后加入到所述剪切缸中;
S3,把所述果酱用淀粉用20%~30%的常温水溶解后倒入的所述剪切缸中,85℃以上剪切15~20min;再将所述食用酒精用水稀释后加入所述剪切缸中,再加入用水稀释过的所述柠檬酸,搅拌均匀,得到混合液A;
S4,将混合液A转入定容罐中,再把所述乳酸链球菌素用温水溶解后倒入罐中,同时加入所述可可奶香精,用热水进行定容,保温85℃以上搅拌10~15min,使产品充分均匀化;即得到所述的巧克力酱。
5.根据权利要求4所述的含有酒精的巧克力酱的制备方法,其特征在于,将所述巧克力酱在85℃以上进行罐装,然后巴氏杀菌;再降温至40℃以下,贴标、装箱得到最终产品。
6.根据权利要求4所述的含有酒精的巧克力酱的制备方法,其特征在于,所述巴氏杀菌的中心温度85~95℃下杀菌至少20min。
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