CN116508870B - Freeze-dried chocolate, preparation method thereof and chocolate product - Google Patents
Freeze-dried chocolate, preparation method thereof and chocolate product Download PDFInfo
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- CN116508870B CN116508870B CN202310806854.8A CN202310806854A CN116508870B CN 116508870 B CN116508870 B CN 116508870B CN 202310806854 A CN202310806854 A CN 202310806854A CN 116508870 B CN116508870 B CN 116508870B
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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
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
-
- 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
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
- A23G7/0093—Cooling or drying
-
- 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
Abstract
The invention relates to a method for preparing freeze-dried chocolate, which comprises the following components: grease and water-soluble components; the manufacturing method comprises the following steps: mixing all raw materials containing the components of the freeze-dried chocolate with water to form a mixed solution, and emulsifying the mixed solution to prepare a chocolate emulsion; lyophilizing the chocolate emulsion to prepare the lyophilized chocolate; the mass of the grease is 25% -75% of the sum of the mass of the raw materials.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to freeze-dried chocolate, a manufacturing method thereof and a chocolate product.
Background
Chocolate and chocolate products are food popular with the public, the important component of the chocolate, namely the cocoa butter, is a key for making the chocolate have unique taste, and common chocolate and chocolate products all contain a large amount of cocoa butter. The traditional chocolate processing mainly comprises four key process links of heating and melting (heating injection molding), cooling, tempering, temperature regulating and cooling solidification, and the structures of the chocolate and the chocolate products are mainly realized by remolding after the cocoa butter is melted, and the structural framework is the cocoa butter, so that the cocoa butter is melted when the temperature exceeds the melting point of the cocoa butter, the chocolate structure collapses, and the melting point of the cocoa butter has a remarkable influence on the structures of the chocolate and the chocolate products. The melting point of the cocoa butter is generally 30-36 ℃, so that the traditional chocolate can be melted and deformed at the ambient temperature of about 30 ℃ to seriously influence the appearance of the product.
Therefore, in the conventional storage and transportation process of chocolate, temperature regulation is a very critical link, and it is generally recommended to store the chocolate in an environment with the temperature of 15-20 ℃ and the humidity of not more than 65%, which seriously increases the storage and transportation and sales costs of the chocolate and is one of the important reasons that the chocolate is sold in light and vigorous seasons.
The continuous phase of fat is typical of the microstructure of conventional chocolate, and in order to break the continuous phase of fat in the chocolate to reduce the effect of the melting point of the fat on the overall softening of the chocolate, water is conventionally added to the chocolate. Because the chocolate raw material comprises a large amount of water-soluble components such as white granulated sugar, the white granulated sugar and the like are dissolved in water and then dried and dehydrated in the chocolate after water is added, so that the white granulated sugar can establish a new three-dimensional network structure, thereby reducing the influence of oil melting on the hardness of the chocolate, however, researchers also find that the viscosity of the chocolate can be rapidly increased after water is added, the subsequent temperature regulating process in the preparation of the chocolate is not facilitated, and even if water is added in the preparation process of the chocolate after temperature regulation, the viscosity of the chocolate can be increased to further obstruct the subsequent processing and forming operation. Therefore, researchers often set the timing of adding moisture after chocolate products are formed, a food company in a patent application discloses a technical scheme for preparing heat-stable chocolate by directly spraying water or a polyol (e.g. sugar or sugar alcohol) solution onto the surface of chocolate, and the technical scheme can evaporate a part of water or increase the diffusion degree of a polyol phase into a chocolate phase through different curing treatment means such as normal temperature, high temperature or microwave treatment, so that the chocolate structure is further solidified, thereby realizing the effect of improving the heat resistance of the chocolate. However, it has been found that the chocolate added with moisture presents a new problem in that the granularity of the chocolate prepared becomes large, so that the chocolate tastes rough, and the flavor and texture of the product are affected.
In contrast, chocolate and chocolate products prepared by adding water to chocolate and then dehydrating in a freeze-drying manner are expected to overcome the technical defect that conventional chocolate is intolerant to high temperature and has a rough taste after the water is added, and some research results on freeze-dried chocolate are available at present.
For example, a domestic patent application provides a method for preparing cooked and freeze-dried black potato sandwich chocolate, which comprises the main raw materials of cooked and freeze-dried black potato cubes or blocks, sweetener and chocolate, wherein the preparation method comprises the steps of curing black potatoes, cutting the blocks, freeze-drying, melting the chocolate, adjusting sweetness, sizing and wrapping the chocolate of the freeze-dried black potatoes, cooling and packaging. Another domestic patent application provides watermelon freeze-dried chocolate and a preparation method thereof, wherein the main raw materials comprise watermelon pulp and chocolate, and the preparation method comprises the steps of chipping the watermelon pulp, freeze-drying, wrapping the chocolate pulp, cooling and refrigerating, and packaging. However, the freeze-dried objects in the two processes are respectively the black potato and the watermelon flesh with the inner filling, and the chocolate is only mixed with the inner filling in a manner of coating the outer layer, the chocolate is not subjected to freeze-drying treatment, and the chocolate is still easy to melt and deform when being heated.
For another example, a domestic patent application provides a method for preparing freeze-dried chocolate by using chocolate powder as a raw material, but the method requires that the raw material must contain the chocolate powder, and the total fat content in the chocolate powder is less than or equal to 25%, so the patent fails to solve the problem of freeze-drying of the chocolate with high fat content, which results in limited types of the prepared freeze-dried chocolate, and the chocolate has a rough taste due to low fat content, weak silky feel and is unsuitable for popular taste.
Disclosure of Invention
Based on this, there is a need to provide a freeze-dried chocolate which is better in temperature resistance and better in taste than conventional chocolate, a method for producing the same, and a chocolate product.
An embodiment of the present application provides a method for producing a freeze-dried chocolate, wherein the freeze-dried chocolate comprises the following components: grease and water-soluble components; the manufacturing method comprises the following steps:
mixing all raw materials containing the components of the freeze-dried chocolate with water to form a mixed solution, and emulsifying the mixed solution to prepare a chocolate emulsion;
lyophilizing the chocolate emulsion to prepare the lyophilized chocolate;
the mass of the grease is 25% -75% of the sum of the mass of the raw materials.
In one embodiment, the step of lyophilizing comprises:
sequentially performing first pre-freezing treatment, tempering temperature adjustment treatment, second pre-freezing treatment and vacuum drying treatment on the chocolate emulsion;
wherein the temperature of the first pre-freezing treatment is-40 ℃ to-20 ℃; tempering and temperature regulating treatment is carried out at the temperature of-10 ℃ to 10 ℃; the temperature of the second pre-freezing treatment is-40 ℃ to-25 ℃; the temperature of the vacuum drying treatment is 10-50 ℃.
In one embodiment, the step of vacuum drying is to first perform sublimation drying and then re-drying;
the conditions of the sublimation drying treatment include: the temperature is 10-30 ℃ and the time is 15-40 h;
the conditions for the re-drying treatment include: the temperature is 30-50 ℃ and the time is 8-15 h.
In one embodiment, the fat is introduced from cocoa solids.
In one embodiment, the cocoa solids comprise one or more of cocoa butter, cocoa mass, cocoa cake, and cocoa powder.
In one embodiment, the water-soluble ingredient comprises a sugar and/or sugar alcohol;
the sugar and/or the sugar alcohol is derived from the cocoa solids, and/or
The sugar and/or the sugar alcohol are added by an external source.
In one embodiment, the mass of the water-soluble component is 10% -70% of the sum of the mass of the raw materials.
In one embodiment, the mass of the water is 0.5-3 times of the sum of the mass of the raw materials.
In one embodiment, the step of emulsifying the mixed solution includes: heating the mixed solution, homogenizing, and cooling.
In one embodiment, the heating is to a temperature of 40 ℃ to 60 ℃.
In one embodiment, the homogenizing step comprises two steps of high-pressure homogenizing, wherein the pressure of the first step of high-pressure homogenizing is 10-20 MPa, and the pressure of the second step of high-pressure homogenizing is 2-5 MPa.
In one embodiment, the temperature is reduced to 10-30 ℃.
An embodiment of the present application also provides a lyophilized chocolate made by the method described in any of the above embodiments.
In one embodiment, the freeze-dried chocolate takes the water-soluble component as a structural framework, and the grease is dispersed in the gaps of the structural framework;
the water content of the freeze-dried chocolate is less than or equal to 3 percent.
An embodiment of the present application also provides a chocolate product formed by mixing the freeze-dried chocolate described in any of the above embodiments with other food products.
In the preparation method provided by the application, the freeze-dried chocolate is obtained by mixing and emulsifying all raw materials containing grease and water-soluble components with water to form chocolate emulsion, and freeze-drying the chocolate emulsion, wherein the grease is insoluble in water and is dispersed in the form of oil-in-water emulsion, the water-soluble components are soluble in water, during the freeze-drying process, the water gradually sublimates, the water-soluble components originally dissolved in water finally become a structural skeleton of the chocolate, and the grease is dispersed in skeleton gaps formed by the water-soluble components. The water-soluble component has higher melting point than grease, so that the water-soluble component is used as the structural skeleton of the freeze-dried chocolate, the freeze-dried chocolate is not easy to deform in normal storage and transportation links, even if the grease melts at a higher temperature, the melted grease only flows in the gaps of the structural skeleton formed by the water-soluble component, the structure and the density of the gaps of the structural skeleton change, even if a small amount of grease leaks, the structural skeleton is not collapsed in general, and the freeze-dried chocolate can still keep a better shaping state, so that the freeze-dried chocolate has better tolerance to temperature. Meanwhile, the structural skeleton formed by freeze-drying the water-soluble components endows the chocolate with a crisp taste, and the grease dispersed in the structural skeleton can bring a smooth taste, so that the unique taste of the freeze-dried chocolate is very in line with the taste of the masses.
Drawings
FIG. 1 shows the results of immersing example 1 and comparative example 1 in water and petroleum ether, respectively.
FIG. 2 shows the change in the shape of the respective articles of examples 2 to 3 and comparative example 2 after being heated in a drying oven at 60℃for 1 hour.
Fig. 3 shows the change of the outer surfaces of the contact surface and the open surface of the mold observed under magnification x 50 of a microscope after the respective drying boxes of examples 2 to 3 and comparative example 2 were heated for 1 hour at 60 ℃.
Fig. 4 shows changes in the outer surfaces of the contact surface and the open surface of the mold observed under magnification x 100 of a microscope after the respective drying boxes of examples 2 to 3 and comparative example 2 were heated for 1 hour at 60 ℃.
Fig. 5 shows changes in the outer surfaces of the contact surface and the open surface of the mold observed under magnification x 200 of a microscope after the respective drying boxes of examples 2 to 3 and comparative example 2 were heated for 1 hour at 60 ℃.
FIG. 6 shows changes in vertical section observed under a split microscope after each of examples 2 to 3 and comparative example 2 was heated in a drying oven at 60℃for 1 hour.
FIG. 7 shows the change in the shape of the respective heat-treated articles of example 4 and comparative example 3 in a drying oven at 30℃at 40℃at 50℃at 60℃at 70℃at 80℃for 1 hour.
FIG. 8 shows the change in the shape of the respective heat-treated articles of example 5 and comparative example 4, which were placed in a drying oven at 30℃at 40℃at 50℃at 60℃at 70℃at 80℃for 1 hour.
Detailed Description
In order that the application may be understood, a more complete description of the application will be rendered by reference to the embodiments that are illustrated in the appended drawings. This application may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein in the description of the application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
In the application, the technical characteristics described in an open mode comprise a closed technical scheme composed of the listed characteristics and also comprise an open technical scheme comprising the listed characteristics.
An embodiment of the present application provides a method for producing a freeze-dried chocolate, the freeze-dried chocolate comprising: grease and water-soluble components; the manufacturing method comprises the following steps:
Mixing all raw materials containing the freeze-dried chocolate with water to form a mixed solution, and emulsifying the mixed solution to prepare a chocolate emulsion;
lyophilizing the chocolate emulsion to obtain lyophilized chocolate;
the mass of the grease is 25% -75% of the sum of the mass of the raw materials.
In the preparation method provided by the application, the freeze-dried chocolate is obtained by mixing and emulsifying all raw materials containing grease and water-soluble components with water to form chocolate emulsion, and freeze-drying the chocolate emulsion, wherein the grease is insoluble in water and is dispersed in the form of oil-in-water emulsion, the water-soluble components are soluble in water, during the freeze-drying process, the water gradually sublimates, the water-soluble components originally dissolved in water finally become a structural skeleton of the chocolate, and the grease is dispersed in skeleton gaps formed by the water-soluble components. The water-soluble component has higher melting point than grease, so that the water-soluble component is used as the structural skeleton of the freeze-dried chocolate, the freeze-dried chocolate is not easy to deform in normal storage and transportation links, even if the grease melts at a higher temperature, the melted grease only flows in the gaps of the structural skeleton formed by the water-soluble component, the structure and the density of the gaps of the structural skeleton change, even if a small amount of grease leaks, the structural skeleton is not collapsed in general, and the freeze-dried chocolate can still keep a better shaping state, so that the freeze-dried chocolate has better tolerance to temperature. Meanwhile, the structural skeleton formed by freeze-drying the water-soluble components endows the chocolate with a crisp taste, and the grease dispersed in the structural skeleton can bring a smooth taste, so that the unique taste of the freeze-dried chocolate is very in line with the taste of the masses.
Furthermore, according to the preparation method of the freeze-dried chocolate, provided by the embodiment of the application, the mass of the grease reaches 25% -75% of the sum of the mass of the raw materials, so that the requirement that the total cocoa solids in a chocolate product is more than 25% is met, and meanwhile, the prepared freeze-dried chocolate has higher fat content and can have a more silky and fine taste. Preferably, the mass of the grease is 32% -70% of the sum of the mass of the raw materials. More preferably, the mass of the grease is 38% -65% of the mass of the chocolate raw material.
In one embodiment, the step of lyophilizing comprises: sequentially performing first pre-freezing treatment, tempering temperature adjustment treatment, second pre-freezing treatment and vacuum drying treatment on the chocolate emulsion; wherein the temperature of the first pre-freezing treatment is-40 ℃ to-20 ℃; tempering and temperature regulating treatment is carried out at the temperature of-10 ℃ to 10 ℃; the temperature of the second pre-freezing treatment is-40 ℃ to-25 ℃; the temperature of the vacuum drying treatment is 10-50 ℃. Through the specific freeze-drying treatment steps, the prepared freeze-dried chocolate has the advantages of crisp taste, rich gaps, attractive appearance and the like, and the problems of high viscosity, easiness in bubbling, structural collapse and high freeze-drying difficulty of the chocolate emulsion due to high grease content in the chocolate emulsion can be effectively solved.
Further, the chocolate emulsion can be rapidly crystallized and shaped through the first pre-freezing treatment, so that the chocolate emulsion has a better three-dimensional structure. Preferably, the temperature of the first pre-freezing treatment is-35 ℃ to-25 ℃. Preferably, the time of the first pre-freezing treatment is not less than 1 hour. More preferably, the time of the first pre-freezing treatment is 1 to 6 hours. Still more preferably, the first pre-freezing treatment is performed for 2 to 3 hours.
Further, part of grease can be melted again through tempering and temperature regulating treatment, so that subsequent reshaping and crystallization are facilitated, and the brittleness and the taste of the freeze-dried chocolate are improved. Preferably, the tempering temperature is-5 ℃. Preferably, the tempering temperature-regulating treatment time is more than or equal to 0.5h. More preferably, the tempering and temperature-adjusting treatment time is 0.5-3 hours. More preferably, the tempering and temperature-adjusting treatment time is 1-2 hours.
Further, through the second pre-freezing treatment, the re-melted grease in the chocolate emulsion after tempering and temperature regulating treatment is crystallized and shaped again, so that the freeze-dried chocolate has a better crystal structure, and the brittleness of the freeze-dried chocolate is improved. Preferably, the temperature of the second pre-freezing treatment is-35 ℃ to-30 ℃. Preferably, the second pre-freezing treatment is carried out for a period of not less than 0.5h. More preferably, the second pre-freezing treatment is performed for 0.5-3 hours. Still more preferably, the second pre-freezing treatment is performed for 1h to 2h.
Further, through vacuum drying treatment, moisture in the chocolate emulsion after twice pre-freezing treatment shaping can be sublimated fast, the freeze-dried chocolate with unique porous structure is prepared, wherein in the process of sublimating the moisture, water-soluble components originally dissolved in water become a structural skeleton of the chocolate, grease is dispersed in a skeleton gap, the melting point of the water-soluble components is higher, the freeze-dried chocolate has better temperature tolerance, and the product structure is not easy to collapse.
Further, the step of vacuum drying treatment is to perform sublimation drying treatment first and then re-drying treatment; the conditions of the sublimation drying treatment include: the temperature is 10-30 ℃ and the time is 15-40 h; the conditions for the re-drying treatment include: the temperature is 30-50 ℃ and the time is 8-15 h. Through a specific vacuum drying treatment process, the quick sublimation and volatilization of moisture in the chocolate emulsion can be ensured, a chocolate structure skeleton formed by water-soluble components is formed, and the structure skeleton has more proper void ratio, density and hardness, so that the product is crisp in taste. The free water in the chocolate emulsion is volatilized rapidly through sublimation drying treatment, the shaping shape of the freeze-dried chocolate is maintained, and further, residual bound water in the chocolate emulsion is volatilized to the maximum extent through re-drying treatment at a higher temperature, so that the moisture content in a final product is reduced to below 3%, and the crisp taste of the freeze-dried chocolate is ensured.
Preferably, the conditions of the sublimation drying treatment include: the temperature is 15-25 ℃ and the time is 20-25 h.
Preferably, the conditions of the sublimation drying treatment further include: the vacuum degree is less than or equal to 50Pa.
More preferably, the conditions of the sublimation drying treatment further include: the vacuum degree is 10 Pa-35 Pa.
Preferably, the conditions of the re-drying treatment include: the temperature is 35-45 ℃ and the time is 10-12 hours.
Preferably, the conditions of the re-drying process further include: the vacuum degree is less than or equal to 50Pa.
More preferably, the conditions of the re-drying treatment further include: the vacuum degree is 30 Pa-45 Pa.
In one embodiment, the fat is introduced from cocoa solids.
Further, the cocoa solids include one or more of cocoa butter, cocoa mass, cocoa cake, and cocoa powder.
Still further, the water-soluble ingredients include sugar and/or sugar alcohol;
the sugar and/or sugar alcohol is derived from cocoa solids, and/or
Sugar and/or sugar alcohol are added by external source.
It will be appreciated that cocoa butter comprises only fat and that cocoa mass, cocoa cake and cocoa powder comprise both fat and water soluble components, and that when selected cocoa solids comprise both suitable fat and water soluble components, only cocoa solids may be used as a starting material; when the selected cocoa solids do not contain water-soluble ingredients or the water-soluble ingredients are too low in content, other raw materials containing water-soluble ingredients can be exogenously added. Exogenously added raw materials containing water-soluble ingredients can be, for example, but not limited to, inulin, oat flakes, maltitol, whole milk powder, and the like.
In one embodiment, the starting material for the lyophilized chocolate further comprises an emulsifier. The addition of the emulsifying agent can enable the chocolate emulsion to have better emulsifying effect and be mixed more uniformly.
In one embodiment, the material of the lyophilized chocolate further comprises other food additives. The mouthfeel of the freeze-dried chocolate can be further enriched by adding other food auxiliary materials, for example, crushed oat, oat pulp powder, puffed oat, crushed nuts, pulp and the like can be added as other auxiliary materials.
In one embodiment, the mass of the water-soluble component is 10% -70% of the sum of the mass of the raw materials. The content of the water-soluble components is controlled within the range, so that the prepared freeze-dried chocolate has proper hardness, the structural framework is more stable and is not easy to collapse, the proportion of the water-soluble components and the proportion of the grease are proper, and the product can have crisp and smooth mouthfeel and has better mouthfeel. Preferably, the content of the water-soluble component is 25% -55% of the sum of the mass of the raw materials.
In one embodiment, the mass of water is 0.5 to 3 times the sum of the mass of the raw materials. The sum of the water consumption and the mass of each raw material is controlled in a proper ratio range, and the obtained freeze-dried chocolate has more proper density, hardness and void ratio on microstructure after freeze-drying treatment, so that the freeze-dried chocolate can have better crisp taste. Preferably, the mass of water is 0.8-2.0 times of the sum of the mass of the raw materials.
In one embodiment, the step of emulsifying the mixed solution includes: heating the mixed solution, homogenizing, and cooling.
Further, heating to 40-60 ℃. The heating temperature is controlled within the range, so that the grease in the raw materials can be fully melted, layering of the materials caused by overhigh temperature can be avoided, and the time consumption is short. Preferably, the temperature is heated to 45-55 ℃.
Further, the step of homogenizing comprises two steps of high-pressure homogenizing, wherein the pressure of the first step of high-pressure homogenizing is 10-20 MPa, and the pressure of the second step of high-pressure homogenizing is 2-5 MPa. The two-step high-pressure homogenization is adopted to carry out homogenization and emulsification, so that the raw materials and water are more uniformly mixed. Preferably, the pressure of the first high-pressure homogenization is 12-16 MPa, and the pressure of the second high-pressure homogenization is 2.5-3.5 MPa.
Further, the temperature is reduced to 10-30 ℃. The cocoa butter has 6 crystal forms I-VI, and for chocolate and chocolate products, a metastable V-shaped crystal with stable and glossy appearance is an ideal crystal form structure, however, as the temperature rises, the V-shaped crystal is further converted into VI crystal, so that crystal particles are coarse, and the taste is affected. Therefore, before freeze-drying treatment, the chocolate emulsion is subjected to proper cooling treatment, so that the grease is kept in V-shaped crystals as much as possible, and the fine taste of the freeze-dried chocolate is improved. Preferably, the temperature is reduced to 15-25 ℃.
In one embodiment, the step of lyophilizing the chocolate emulsion may be preceded by the step of aerating the chocolate emulsion. By aeration treatment, voids can be preformed within the chocolate emulsion, which is more conducive to providing subsequent lyophilization efficiencies. It is understood that the gas for the inflation process may be, for example, air, nitrogen, or the like. Further, the time for performing the air inflation treatment is 4-6 min.
It will be appreciated that the step of freeze drying the chocolate emulsion may be preceded by the step of injecting the chocolate emulsion into a mould. The chocolate can be provided with a specific three-dimensional shape after being freeze-dried through the mould.
An embodiment of the present application further provides a lyophilized chocolate produced by the method of any one of the above embodiments.
In one embodiment, the freeze-dried chocolate takes water-soluble components as a structural framework, and the grease is dispersed in the gaps of the structural framework;
the water content of the freeze-dried chocolate is less than or equal to 3 percent.
An embodiment of the present application further provides a chocolate product formed by mixing the freeze-dried chocolate of any of the above embodiments with other food products.
The freeze-dried chocolate provided by the embodiment of the application takes the water-soluble component as the structural framework, the grease is dispersed in the gaps of the structural framework, and the unique porous structure is completely different from the structural framework of the traditional chocolate, so that the freeze-dried chocolate has better temperature tolerance. Compared with traditional chocolate with the same composition, the traditional chocolate is melted at the temperature of less than 40 ℃, and the freeze-dried chocolate can not melt for a long time at the temperature of more than 70 ℃ and can even withstand the high temperature of more than 80 ℃ without cold chain transportation and storage, thereby being beneficial to reducing the storage and transportation cost. Meanwhile, the freeze-dried chocolate provided by the application has the advantages of rich gaps, attractive appearance, crisp taste, better decompression feel, no sticking to teeth after entering mouth, quick dissolution after contacting saliva, silky feel and rich layering.
The following are specific examples.
Example 1
Raw materials: 260g of cocoa mass, 370g of cocoa butter, 370g of inulin and 1g of emulsifying agent, wherein the grease accounts for 48 percent and the water-soluble component accounts for 51 percent.
A method for preparing freeze-dried chocolate:
1. preparation of chocolate emulsion:
(1) The cocoa mass 260g, cocoa butter 370g and emulsifier 1g were mixed.
(2) 1000g of water was added thereto and the mixture was heated at 50℃with stirring.
(3) The first step of high-pressure homogenization is carried out for 2 minutes under 15MPa, and then the second step of high-pressure homogenization is carried out for 2 minutes under 3.0 MPa.
(4) The temperature of the material was reduced to 20℃and 370g of inulin was added and mixed well.
2. Inflation and injection molding:
(1) And (3) aerating the chocolate emulsion prepared in the step (A) for 5 minutes.
(2) The chocolate emulsion is poured into a mould.
3. And (3) carrying out freeze-drying treatment on the chocolate emulsion treated in the step (2):
(1) First pre-freezing treatment: the temperature was-30℃for 3 hours.
(2) Tempering and temperature regulating treatment: the temperature was 0℃and the time was 1 hour.
(3) And (3) second pre-freezing treatment: the temperature was-35℃and the time was 2 hours.
(4) And (3) vacuum drying treatment: sublimation drying treatment is carried out firstly, and then re-drying treatment is carried out; wherein the conditions of the sublimation drying treatment include: the temperature is 25 ℃, the time is 30 hours, and the vacuum degree is 30Pa; the conditions for the re-drying treatment include: the temperature is 40 ℃, the time is 10 hours, and the vacuum degree is 40Pa.
4. Demolding to obtain the freeze-dried chocolate, and detecting to obtain the freeze-dried chocolate with the water content of 3.0%.
Comparative example 1
Comparative example 1 is a comparative example of example 1, except that: chocolate is prepared by conventional methods.
Raw materials: 260g of cocoa mass, 370g of cocoa butter, 370g of inulin and 1g of emulsifying agent, wherein the grease accounts for 48 percent and the water-soluble component accounts for 51 percent.
Preparation of traditional chocolate:
mixing cocoa mass 260g, cocoa butter 370g, inulin 370g and emulsifier 1g, heating to 55deg.C to mix the materials, cooling to 25deg.C, heating to 33deg.C again, casting, cooling to 20deg.C, cooling, and demoulding.
Analysis of the differences in the structure of freeze-dried chocolate from traditional chocolate skeletons:
the freeze-dried chocolate prepared in example 1 and the conventional chocolate prepared in comparative example 1 were respectively immersed in water at 20 c and petroleum ether for 24 hours, and the change was observed, and the result is shown in fig. 1.
As can be seen from fig. 1, the conventional chocolate of comparative example 1 was kept unchanged in structure after 24 hours of soaking in water, and the color in the aqueous solution was slightly changed, indicating that the dissolution of the water-soluble components did not change the skeleton structure of the chocolate; after 24 hours of immersion in water, the chocolate structure of example 1 completely collapsed, and a portion of the water-insoluble cocoa product was submerged, indicating that dissolution of the water-soluble components in the lyophilized chocolate resulted in collapse of the structure.
After the traditional chocolate of the comparative example 1 is soaked in petroleum ether for 24 hours, the chocolate structure is completely collapsed, and water-soluble components insoluble in petroleum ether are sunk in the bottom layer, which indicates that the petroleum ether can cause collapse of the structure after dissolving fat-soluble components such as cocoa butter in the traditional chocolate; the structure of the chocolate remained intact after 24 hours of immersion in petroleum ether, indicating that the dissolution of fat-soluble ingredients such as cocoa butter in the lyophilized chocolate did not affect the structure of the lyophilized chocolate.
As can be seen from the difference in solubility between the freeze-dried chocolate shown in fig. 1 and the conventional chocolate in water and petroleum ether, the freeze-dried chocolate of example 1 has a completely different structural skeleton from the conventional chocolate of comparative example 1, the freeze-dried chocolate of example 1 has a water-soluble component as the structural skeleton, and the conventional chocolate of comparative example 1 has cocoa butter as the structural skeleton.
Example 2
Raw materials: 450g of cocoa mass, 550g of cocoa butter and 1g of emulsifier, wherein the fat accounts for 74 percent and the water-soluble component accounts for 25 percent.
1. Preparation of chocolate emulsion:
(1) 450g of cocoa mass, 550g of cocoa butter and 1g of emulsifier are mixed.
(2) 1500g of water was added thereto and the mixture was heated at 50℃with stirring.
(3) The first step of high-pressure homogenization is carried out under 10MPa for 5 minutes, and then the second step of high-pressure homogenization is carried out under 5.0MPa for 2 minutes.
(4) The temperature of the materials is reduced to 30 ℃ and the materials are mixed uniformly.
2. Inflation and injection molding:
(1) And (3) aerating the chocolate emulsion prepared in the step (A) for 5 minutes.
(2) The chocolate emulsion is poured into a mould.
3. And (3) carrying out freeze-drying treatment on the chocolate emulsion treated in the step (2):
(1) First pre-freezing treatment: the temperature was-20℃for 3 hours.
(2) Tempering and temperature regulating treatment: the temperature was-10℃for 1 hour.
(3) And (3) second pre-freezing treatment: the temperature was-40℃and the time was 1 hour.
(4) And (3) vacuum drying treatment: sublimation drying treatment is carried out firstly, and then re-drying treatment is carried out; wherein the conditions of the sublimation drying treatment include: the temperature is 30 ℃, the time is 26 hours, and the vacuum degree is 40Pa; the conditions for the re-drying treatment include: the temperature is 50 ℃, the time is 8 hours, and the vacuum degree is 45Pa.
4. Demolding to obtain the freeze-dried chocolate, and detecting to obtain the freeze-dried chocolate with the water content of 2.5%.
Example 3
Example 3 is substantially identical to the procedure of example 2, except that: 2500g of water is added; the moisture content of the lyophilized chocolate was 2.6%.
Comparative example 2
Comparative example 2 is a comparative example of example 2, except that: chocolate is prepared by conventional methods.
Raw materials: 450g of cocoa mass, 550g of cocoa butter and 1g of emulsifier, wherein the fat accounts for 74 percent and the water-soluble component accounts for 25 percent.
Preparation of traditional chocolate:
mixing cocoa mass 450g, cocoa butter 550g and emulsifier 1g, heating to 55deg.C to mix the materials, cooling to 25deg.C, heating to 33deg.C again, casting, cooling to 20deg.C, cooling, and demoulding.
Analysis of the shape change of freeze-dried chocolate versus traditional chocolate at high temperature:
the freeze-dried chocolate prepared in example 2 to example 3 and the conventional chocolate prepared in comparative example 2 were respectively placed in a drying oven at 60 ℃ and heated for 1h, then the temperature was cooled to room temperature, and the shape change of the chocolate before heating (25 ℃) was observed, and the results are shown in fig. 2 to 7.
As can be seen from fig. 2, the conventional chocolate of comparative example 2 has a complete shape at 25 c, a clear and regular surface pattern, but after heat treatment at 60 c for 1h, the regular square shape has completely disappeared, and the surface pattern is blurred, indicating that it is melt deformed under high temperature heating. Unlike conventional chocolate, the freeze-dried chocolate of example 2 and example 3 did not significantly change its appearance shape and color after heat treatment at 60 ℃ compared with that before heat treatment, indicating that the freeze-dried chocolate of example 2 and example 3 had better temperature resistance to heat treatment.
As can be seen from fig. 3 to 5, the external surfaces of the conventional chocolate of comparative example 2 and the freeze-dried chocolate of examples 2 to 3 were observed with a bulk microscope before the heat treatment and after the treatment at 60 ℃ for 1 hour, respectively. The appearance and microstructure of the contact and open sides of the conventional chocolate mold of comparative example 2 were relatively regular at 25 ℃; the mold contact surface color of the lyophilized chocolate of example 2 was significantly lighter than the open surface, but both surfaces were more regular at room temperature and the voids were dense; the mold contact surface color of the lyophilized chocolate of example 3 was also lighter than the open surface, but both sides were darker than the corresponding surfaces of example 2, and the surface voids were large, honeycomb-like, and uniform. After heat treatment at 60 ℃ for 1 hour, the mold contact surface and the open surface of the conventional chocolate of comparative example 2 were significantly changed, the regular stripes on the surface had completely disappeared, and white plaques appeared, since the cocoa butter melted at high temperature and the crystal form was changed; the mold contact surface and open surface of the lyophilized chocolate of example 2 both darkened, especially the open surface darkened significantly; the mold contact surface and the open surface of the freeze-dried chocolate of example 3 were also darkened, but the darkening degree of the open surface was smaller than that of example 2, indicating that the more water was added during the preparation of the freeze-dried chocolate, the more densely the pores formed after emulsification, the more serious the damage to the distribution continuity of the cocoa butter therein, while the continuous phase fat was a typical microstructure of chocolate, the change in crystal form and thus the change in color occurred during heating, the continuous phase of the cocoa butter of example 3 was more serious than that of example 2, and the less affected by temperature, and thus the change in the open surface color of the freeze-dried chocolate of example 3 was smaller. As can be seen from FIG. 6, the longitudinal sections of the conventional chocolate of comparative example 2 and the freeze-dried chocolate of examples 2 to 3 were observed with a bulk microscope before the heat treatment and after the treatment at 60℃for 1 hour, respectively. The conventional chocolate of comparative example 2 has a very dense vertical section at 25 c, a regular section structure, and shows uniform distribution of fat after color development of nile red; the freeze-dried chocolate of examples 2-3 all had a distinct void structure in the longitudinal section, wherein the voids of the freeze-dried chocolate of example 3 were significantly larger and darker than that of example 2. After heating at 60 ℃ for 1 hour, the structure of the conventional chocolate of comparative example 2 became denser, but the structure was irregular; the freeze-dried chocolate of examples 2 and 3 still showed a significant void structure in the vertical section but a significant change in texture compared to that before heating. The freeze-dried chocolate of example 2 and example 3 showed no more uniform distribution of fat after heating by nile red staining, which indicates that the freeze-dried chocolate of example 2 and example 3 is a porous material with a water-soluble component as a skeleton structure, cocoa butter was filled in the voids, and the cocoa butter in the voids was melted and flowed after heating at 60 ℃, so that the distribution of fat in the voids was no more uniform.
Example 4
Raw materials: 260g of cocoa mass, 230g of cocoa butter, 220g of maltitol, 160g of whole milk powder and 130g of inulin, wherein the fat accounts for 36 percent and the water-soluble component accounts for 63 percent.
A method for preparing freeze-dried chocolate:
1. preparation of chocolate emulsion:
(1) The cocoa mass 260g and the cocoa butter 230g were mixed.
(2) 3000g of water was added thereto, and the mixture was heated at 45℃with stirring.
(3) The first step of high-pressure homogenization is carried out for 3 minutes under the condition of 20MPa, and then the second step of high-pressure homogenization is carried out for 5 minutes under the condition of 2.0 MPa.
(4) The temperature of the materials is reduced to 10 ℃, 220g of maltitol, 160g of whole milk powder and 130g of inulin are added and mixed uniformly.
2. Inflation and injection molding:
(1) And (3) aerating the chocolate emulsion prepared in the step (A) for 5 minutes.
(2) The chocolate emulsion is poured into a mould.
3. And (3) carrying out freeze-drying treatment on the chocolate emulsion treated in the step (2):
(1) First pre-freezing treatment: the temperature was-40℃and the time was 1 hour.
(2) Tempering and temperature regulating treatment: the temperature was 10℃and the time was 1 hour.
(3) And (3) second pre-freezing treatment: the temperature was-35℃and the time was 1 hour.
(4) And (3) vacuum drying treatment: sublimation drying treatment is carried out firstly, and then re-drying treatment is carried out; wherein the conditions of the sublimation drying treatment include: the temperature is 10 ℃, the time is 35 hours, and the vacuum degree is 20Pa; the conditions for the re-drying treatment include: the temperature is 30 ℃, the time is 8 hours, and the vacuum degree is 25Pa.
4. Demolding to obtain the freeze-dried chocolate, and detecting to obtain the freeze-dried chocolate with the water content of 2.4%.
Comparative example 3
Comparative example 3 is a comparative example of example 4, except that: chocolate is prepared by conventional methods.
Raw materials: 260g of cocoa mass, 230g of cocoa butter, 220g of maltitol, 160g of whole milk powder and 130g of inulin, wherein the fat accounts for 36 percent and the water-soluble component accounts for 63 percent.
Preparation of traditional chocolate:
mixing cocoa mass 260g, cocoa butter 230g, maltitol 220g, whole milk powder 160g and inulin 130g, heating to 55deg.C to mix the materials, cooling to 25deg.C, heating to 33deg.C again, casting, cooling to 20deg.C, cooling, and demoulding.
The change in shape of the freeze-dried chocolate was observed at different temperatures than that of conventional chocolate:
the freeze-dried chocolate of example 4 and the conventional chocolate of comparative example 3 were each placed in a drying oven at 30℃at 40℃at 50℃at 60℃at 70℃at 80℃for 1 hour, and then cooled to room temperature, and the shape change was observed, and the results are shown in FIG. 7.
As can be seen from FIG. 7, the conventional chocolate of comparative example 3 had a regular shape and streaks at 30℃but the conventional chocolate was softened after 1 hour of treatment at 40℃and changed significantly in overall appearance, the more significantly the appearance was changed with an increase in temperature, and when the temperature was 60℃or higher, a significant liquid was discharged from the chocolate mass. In contrast, the freeze-dried chocolate of example 4 did not change in shape after being heated at different temperatures of 30 to 80 ℃ respectively, but changed in color, especially at a heating temperature of 70 ℃ or higher, the surface of the freeze-dried chocolate became darker, mainly because the melting crystal form of the cocoa butter in the freeze-dried chocolate changed, resulting in a darkened surface color.
Example 5
Raw materials: 250g of cocoa mass, 250g of cocoa butter, 200g of maltitol, 130g of oat starch, 100g of inulin and 70g of puffed oat, wherein the fat accounts for 35% and the water-soluble component accounts for 57%.
A method for preparing freeze-dried chocolate:
1. preparation of chocolate emulsion:
(1) The cocoa mass 250g and cocoa butter 250g were mixed.
(2) 2000g of water was added thereto, and the mixture was heated under stirring at 60 ℃.
(3) The first step of high-pressure homogenization is carried out for 3 minutes under 15MPa, and then the second step of high-pressure homogenization is carried out for 5 minutes under 3.0 MPa.
(4) The temperature of the materials is reduced to 15 ℃, 200g of maltitol, 130g of oat starch, 100g of inulin and 70g of puffed oat are added, and the materials are uniformly mixed.
2. Inflation and injection molding:
(1) And (3) aerating the chocolate emulsion prepared in the step (A) for 5 minutes.
(2) The chocolate emulsion is poured into a mould.
3. And (3) carrying out freeze-drying treatment on the chocolate emulsion treated in the step (2):
(1) First pre-freezing treatment: the temperature was-20℃for 1 hour.
(2) Tempering and temperature regulating treatment: the temperature was 5℃and the time was 1 hour.
(3) And (3) second pre-freezing treatment: the temperature was-35℃and the time was 1 hour.
(4) And (3) vacuum drying treatment: sublimation drying treatment is carried out firstly, and then re-drying treatment is carried out; wherein the conditions of the sublimation drying treatment include: the temperature is 30 ℃, the time is 26 hours, and the vacuum degree is 40Pa; the conditions for the re-drying treatment include: the temperature is 40 ℃, the time is 12 hours, and the vacuum degree is 35Pa.
4. Demolding to obtain the freeze-dried chocolate, and detecting to obtain the freeze-dried chocolate with the water content of 2.5%.
Comparative example 4
Comparative example 4 is the comparative example of example 5, except that: chocolate is prepared by conventional methods.
Raw materials: 250g of cocoa mass, 250g of cocoa butter, 200g of maltitol, 130g of oat starch, 100g of inulin, 70g of puffed oat and 1g of emulsifier, wherein the fat accounts for 35% and the water-soluble component accounts for 57%.
Preparation of traditional chocolate:
mixing cocoa mass 250g, cocoa butter 250g, maltitol 200g, oat starch 130g, inulin 100g, puffed oat 70g and emulsifier 1g, heating to 55deg.C to mix the materials uniformly, cooling to 25deg.C, heating to 33deg.C again, casting, cooling to 20deg.C, cooling, and demoulding.
The change in shape of the freeze-dried chocolate was observed at different temperatures than that of conventional chocolate:
the freeze-dried chocolate of example 5 and the conventional chocolate of comparative example 4 were placed on glassware, respectively, and placed in a drying oven at 30℃C, 40℃C, 50℃C, 60℃C, 70℃C, 80℃C, respectively, and heated for 1 hour, and then the temperature was cooled to room temperature, and the shape change was observed, and the results are shown in FIG. 8.
As can be seen from fig. 8, the conventional chocolate of comparative example 4 has a regular shape and streaks at 30 c, and is darker in color than the lyophilized chocolate of example 5; after heating at 40 ℃ for 1h, the traditional chocolate becomes soft, the overall appearance changes obviously, the more obvious the change is along with the temperature rise, and when the heating treatment is carried out at the temperature of more than 50 ℃, the melted chocolate blocks slide along with the inclination of the glass dish, so that long scratches are left. In contrast, the freeze-dried chocolate of example 5 did not change in shape after being heated at different temperatures of 30 to 80 ℃ in sequence, but only changed in color, and the surface color of the freeze-dried chocolate of example 5 was darkened in a plaque-like manner, which was caused by the crystal-like change of the cocoa butter, particularly under the heating condition of 80 ℃.
Example 6
Raw materials: 260g of cocoa mass, 120g of cocoa butter, 200g of cocoa powder, 200g of inulin, 220g of maltitol and 1g of emulsifier, wherein the fat accounts for 26 percent and the water-soluble component accounts for 69 percent.
A method for preparing freeze-dried chocolate:
1. preparation of chocolate emulsion:
(1) The cocoa mass 260g, cocoa butter 370g and emulsifier 1g were mixed.
(2) 1000g of water was added thereto and the mixture was heated at 50℃with stirring.
(3) The first step of high-pressure homogenization is carried out for 2 minutes under 15MPa, and then the second step of high-pressure homogenization is carried out for 2 minutes under 3.0 MPa.
(4) The temperature of the materials is reduced to 20 ℃, 200g of inulin and 220g of maltitol are added and mixed uniformly.
2. Inflation and injection molding:
step 2 is the same as in example 1.
3. And (3) carrying out freeze-drying treatment on the chocolate emulsion treated in the step (2):
(1) First pre-freezing treatment: the temperature was-30℃for 3 hours.
(2) Tempering and temperature regulating treatment: the temperature was-10℃for 1 hour.
(3) And (3) second pre-freezing treatment: the temperature was-25℃for 2 hours.
(4) And (3) vacuum drying treatment: sublimation drying treatment is carried out firstly, and then re-drying treatment is carried out; wherein the conditions of the sublimation drying treatment include: the temperature is 25 ℃, the time is 15 hours, and the vacuum degree is 30Pa; the conditions for the re-drying treatment include: the temperature is 40 ℃, the time is 15 hours, and the vacuum degree is 40Pa.
Example 7
Substantially the same as in example 1, except that: 1. preparation of chocolate emulsion: (4) the temperature of the mass was reduced to 35 ℃.
Example 8
Substantially the same as in example 1, except that: 3. and (3) carrying out freeze-drying treatment on the chocolate emulsion treated in the step (2): (1) first pre-freezing treatment: the temperature was-15 ℃.
Example 9
Substantially the same as in example 1, except that: 3. and (3) carrying out freeze-drying treatment on the chocolate emulsion treated in the step (2): and (2) tempering and temperature regulating treatment: the temperature was 15 ℃.
Example 10
Substantially the same as in example 1, except that: 3. and (3) carrying out freeze-drying treatment on the chocolate emulsion treated in the step (2): (3) a second pre-freezing treatment: the temperature was-45 ℃.
Example 11
Substantially the same as in example 1, except that: 3. and (3) carrying out freeze-drying treatment on the chocolate emulsion treated in the step (2): the conditions of the sublimation drying treatment of (4) include: the temperature was 5℃and the time 45h.
Example 12
Substantially the same as in example 1, except that: 3. and (3) carrying out freeze-drying treatment on the chocolate emulsion treated in the step (2): (4) conditions for the re-drying treatment include: the temperature was 55deg.C for 20h.
Comparative example 5
Substantially the same as in example 1, except that:
raw materials: 400g of cocoa mass, 600g of cocoa butter and 1g of emulsifier, wherein the fat accounts for 80 percent, and the water-soluble component accounts for 19 percent.
A method for preparing freeze-dried chocolate:
1. preparation of chocolate emulsion:
(1) 400g of cocoa mass, 600g of cocoa butter and 1g of emulsifier were mixed.
(2) 1000g of water was added thereto and the mixture was heated at 50℃with stirring.
(3) The first step of high-pressure homogenization is carried out for 2 minutes under 15MPa, and then the second step of high-pressure homogenization is carried out for 2 minutes under 3.0 MPa.
(4) The temperature of the mass was reduced to 20 ℃.
Comparative example 6
Substantially the same as in example 1, except that:
raw materials: 170g of cocoa mass, 100g of cocoa butter, 300g of cocoa powder, 200g of inulin, 230g of maltitol and 1g of emulsifier, wherein the fat accounts for 20 percent and the water-soluble component accounts for 76 percent.
A method for preparing freeze-dried chocolate:
1. preparation of chocolate emulsion:
(1) 170g of cocoa mass, 100g of cocoa butter, 300g of cocoa powder and 1g of emulsifier are mixed.
(2) 1000g of water was added thereto and the mixture was heated at 50℃with stirring.
(3) The first step of high-pressure homogenization is carried out for 2 minutes under 15MPa, and then the second step of high-pressure homogenization is carried out for 2 minutes under 3.0 MPa.
(4) The temperature of the materials is reduced to 20 ℃, 200g of inulin and 230g of maltitol are added and mixed uniformly.
The moisture content of the freeze-dried chocolate prepared in examples 6 to 12 and comparative examples 5 to 6 was tested, and the test results are shown in table 1 below.
Table 1 moisture content of freeze-dried chocolate
Sensory attributes such as touch and taste of the freeze-dried chocolate prepared in examples 1 to 12 and comparative examples 5 to 6 were evaluated according to the evaluation criteria of table 2, and the evaluation results are shown in tables 2 to 4 below.
TABLE 2 sensory attribute evaluation criteria
Table 3 evaluation results of lyophilized chocolate of examples 1 to 5
Table 4 evaluation results of lyophilized chocolate of examples 6 to 12 and comparative examples 5 to 6
The technical features of the above embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The foregoing examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (12)
1. A method of making a freeze-dried chocolate, the ingredients of the freeze-dried chocolate comprising: grease and water-soluble components;
the grease is introduced by taking cocoa solids as raw materials;
The water-soluble ingredients include sugar and/or sugar alcohol; the sugar and/or the sugar alcohol is derived from the cocoa solids, and/or
The sugar and/or the sugar alcohol are added by an external source;
the manufacturing method comprises the following steps:
mixing all raw materials containing the components of the freeze-dried chocolate with water to form a mixed solution, and emulsifying the mixed solution to prepare a chocolate emulsion;
lyophilizing the chocolate emulsion to prepare the lyophilized chocolate;
the mass of the grease is 32% -70% of the sum of the mass of the raw materials;
the mass of the water-soluble component is 10% -70% of the sum of the mass of the raw materials;
the emulsification treatment comprises the following steps: heating the mixed solution to 40-60 ℃, homogenizing, and then cooling to 10-30 ℃; the homogenizing step comprises two steps of high-pressure homogenizing, wherein the pressure of the first step of high-pressure homogenizing is 10-20 MPa, and the pressure of the second step of high-pressure homogenizing is 2-5 MPa;
the freeze-drying treatment comprises the following steps: sequentially performing first pre-freezing treatment, tempering temperature adjustment treatment, second pre-freezing treatment and vacuum drying treatment on the chocolate emulsion;
wherein the temperature of the first pre-freezing treatment is-40 ℃ to-20 ℃; tempering and temperature regulating treatment is carried out at the temperature of-10 ℃ to 10 ℃; the temperature of the second pre-freezing treatment is-40 ℃ to-25 ℃;
The step of vacuum drying treatment is that sublimation drying treatment is firstly carried out, and then re-drying treatment is carried out;
the conditions of the sublimation drying treatment include: the temperature is 10-30 ℃ and the time is 15-40 h;
the conditions for the re-drying treatment include: the temperature is 30-50 ℃ and the time is 8-15 h.
2. The method of claim 1, wherein the cocoa solids comprise one or more of cocoa butter, cocoa mass, cocoa cake, and cocoa powder.
3. The method of producing a freeze-dried chocolate according to claim 1, wherein the mass of the water is 0.5 to 3 times the sum of the mass of the raw materials.
4. The method for producing freeze-dried chocolate according to claim 1, wherein the mass of the fat is 38% -65% of the sum of the mass of the raw materials.
5. The method of claim 1, wherein the first pre-freezing process is performed at a temperature of-35 ℃ to-25 ℃.
6. The method for producing freeze-dried chocolate according to claim 1, wherein the tempering temperature is-5 ℃ to 5 ℃.
7. The method for producing freeze-dried chocolate according to claim 1, wherein the temperature of the second pre-freezing treatment is-35 ℃ to-30 ℃.
8. The method of producing freeze-dried chocolate according to claim 1, wherein the conditions of the sublimation drying treatment include: the temperature is 15-25 ℃ and the time is 20-25 h.
9. The method of producing a freeze-dried chocolate according to claim 1, wherein the conditions of the re-drying treatment include: the temperature is 35-45 ℃ and the time is 10-12 hours.
10. A freeze dried chocolate prepared by the method of any one of claims 1 to 9.
11. The lyophilized chocolate according to claim 10, wherein the lyophilized chocolate has the water-soluble component as a structural skeleton, and the fat is dispersed in voids of the structural skeleton;
the water content of the freeze-dried chocolate is less than or equal to 3 percent.
12. A chocolate product prepared by mixing the freeze-dried chocolate of any one of claims 10 to 11 with other food products.
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| US6361813B1 (en) * | 1998-03-20 | 2002-03-26 | Meiji Seika Kaisha, Ltd. | Freeze-dried foods and process for producing the same |
| CN101491284A (en) * | 2008-01-24 | 2009-07-29 | 北京健健康康生物技术有限公司 | Watermelon freeze-drying chocolate and preparation method thereof |
| CN115997834A (en) * | 2022-12-29 | 2023-04-25 | 嘉世明(珠海)食品科技有限公司 | Freeze-dried chocolate and preparation method thereof |
| CN116369552A (en) * | 2023-02-09 | 2023-07-04 | 嘉世明(珠海)食品科技有限公司 | Freeze-dried food with coating layer and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2012041523A1 (en) * | 2010-09-30 | 2012-04-05 | Cargill, Incorporated | Chocolate products |
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| US6361813B1 (en) * | 1998-03-20 | 2002-03-26 | Meiji Seika Kaisha, Ltd. | Freeze-dried foods and process for producing the same |
| CN101491284A (en) * | 2008-01-24 | 2009-07-29 | 北京健健康康生物技术有限公司 | Watermelon freeze-drying chocolate and preparation method thereof |
| CN115997834A (en) * | 2022-12-29 | 2023-04-25 | 嘉世明(珠海)食品科技有限公司 | Freeze-dried chocolate and preparation method thereof |
| CN116369552A (en) * | 2023-02-09 | 2023-07-04 | 嘉世明(珠海)食品科技有限公司 | Freeze-dried food with coating layer and preparation method thereof |
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