CN117426436A - 一种巧克力组合物、制备方法及其应用 - Google Patents
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Abstract
本发明提出了一种巧克力组合、制备方法及其应用，涉及食品加工领域。提供一种巧克力组合物，包括以下原料：混合植物油、白砂糖、赤藓糖醇、榛子酱、扁桃仁酱、脱臭可可脂、无水奶油、炼乳风味乳粉、乳清粉、芝士粉、磷脂、香兰素、扁桃仁香精、乳糖和薄脆片，在制备该巧克力组合物时，将薄脆片与混合植物油充分的混合浸泡，使得油脂充分进入薄脆片中，占领薄脆片中的空隙，当环境中有水分时，水分不能进入到薄脆片中，就能够更持久的保持脆度，使得坚果类脆馅能在空气中保持脆度180天，有水分的情况下保持72小时。且薄脆片中的油脂可产生独特的香味，使得巧克力组合物具有独特的风味。
Description
技术领域
本发明涉及食品加工领域，具体而言，涉及一种巧克力组合物、制备方法及其应用。
背景技术
酥脆巧克力是巧克力食品的一种，其既有酥脆感，又有丝滑感。酥脆巧克力食品的种类也较多，例如将坚果作为巧克力的夹心，巧克力包裹坚果，同时具有两种口感；又如将巧克力酱作为表层，附在薯片/脆皮的表面，制得酥脆巧克力食品。另一类酥脆巧克力食品，其是用于烘焙食品上的涂层或夹心，例如普通饼干或威化饼干、蛋糕表面的涂层或夹心等。
现市面上的坚果类的酥脆巧克力在空气中能保持脆度的时间为3-4天，在有水分的情况下，其脆度只能保持4-6小时。为延长巧克力食品的酥脆度和酥脆口感保持的时间，专利201911389218.X公开了一种酥脆巧克力的巧克力酱，其油脂采用植物型起酥油和植物油的混合油脂，且具有特定的脂肪酸组成，以及混合油脂与复配乳化剂的重量比满足特定的数值范围时，可以改善酥脆巧克力在冷藏期间的酥脆口感并延长脆性的保持时间，同时解决了巧克力的硬度、铺展性和抗变形性等性能因温度的变化而不稳定，承载能力较差等问题，但该巧克力酱的脆度保持时间仍较短。
发明内容
本发明的目的在于提供一种巧克力组合物，其能够长时间的保持脆度。
本发明的另一目的在于提供一种巧克力组合物的制备方法，该制备方法简单，易操作，其制得的巧克力组合物口感好，能够长时间的保持脆度。
本发明解决其技术问题是采用以下技术方案来实现的。
一方面，本发明实施例提供一种巧克力组合物，包括以下原料：混合植物油、白砂糖、赤藓糖醇、榛子酱、扁桃仁酱、脱臭可可脂、无水奶油、炼乳风味乳粉、乳清粉、芝士粉、磷脂、香兰素、扁桃仁香精、乳糖和薄脆片。
在本发明的一些实施例中，按重量份数计包括以下原料：
混合植物油30-50份、白砂糖10-20份、赤藓糖醇1-5份、榛子酱20-30份、扁桃仁酱20-30份、脱臭可可脂5-10、无水奶油1-5份、炼乳风味乳粉1-5份、乳清粉1-5份、芝士粉1-5份、磷脂1-2份、香兰素0.1-0.5份、扁桃仁香精0.1-0.5份、乳糖1-2份和薄脆片10-20份。
在本发明的一些实施例中，上述按重量份数计还包括茶多酚微胶囊粉0.5-1份。
在本发明的一些实施例中，上述混合植物油按重量份数计包括以下原料：葵花籽油1-2份、玉米油1-2份、芝麻油3-5份、核桃油3-5份。
在本发明的一些实施例中，上述茶多酚微胶囊粉包括多孔淀粉和茶多酚，所述多孔淀粉为壁材，所述茶多酚为芯材。多孔淀粉作为壁材，茶多酚分子备包裹或嵌入在多孔淀粉分子上，多孔结构具有一定的吸附性，可吸附空气中的水分，进而延迟脆度保持时间。
在本发明的一些实施例中，上述茶多酚微胶囊粉由以下方法制得：将多孔淀粉与茶多酚溶液混合，在15-20℃下搅拌1.5-2h，过滤，冷冻干燥，得到所述茶多酚微胶囊粉。
在本发明的一些实施例中，上述扁桃仁酱的固含量为70-80wt％，所述榛子酱的固含量为80-90wt％。
一种巧克力组合物的制备方法，包括以下步骤：
S1，取部分混合植物油，将茶多酚微胶囊粉加入到混合植物油中，搅拌均匀，再加入薄脆片，浸泡，取出，晾干；
S2，将剩余的混合植物油、白砂糖、脱臭可可脂、无水奶油、炼乳风味乳粉和乳清粉投入到巧克力精磨机中，在40-55℃下精磨10-15小时至细度小于等于25μm，过滤，将滤液降温至30-35℃，并在该温度下保温贮存；
S3，将剩余原料加入到步骤S2的滤液中，在40-55℃下搅拌均匀，随后降温至30-35℃，加入步骤S1处理后的薄脆片，搅拌均匀，得到所述巧克力组合物。
在本发明的一些实施例中，步骤S1中，还包括先将所述薄脆片烘干至含水量≤2wt％，再粉碎至粒径为1-2cm。通过控制薄脆片的含水量，使得薄脆片本身的含水量少，再通过植物油的浸泡后，进一步的将水分排出，延长脆度保持时间。
在本发明的一些实施例中，上述所述巧克力组合物作为淋面、涂层、馅料在烘焙食品中使用。
相对于现有技术，本发明的实施例至少具有如下优点或有益效果：
在本申请中，通过合理的配置给原料的配比，使得巧克力产品能够同时具有丝滑和脆度的口感，且通过控制混合植物油与奶油、可可脂的配比，一方面可以增加巧克力脆度的保持时间，另一方面，还能延长巧克力在低温有水环境中脆度的保持时间。
在本申请中，通过加入茶多酚微胶囊粉，茶多酚其本身具有一定的抗菌、抗氧化效果，其加入到巧克力中，可提高巧克力产品的抗菌性，同时也可增加巧克力组合物的功能性。其次，茶多酚微胶囊粉的壁材为多孔淀粉，茶多酚分子负载在多孔结构中，一方面能够壁材可以保护茶多酚分子，另一方面多孔结构能够吸附水分，进而减少薄脆片上水分的负载量，使得薄脆片始终保持脆度。
在制备该巧克力组合物时，将薄脆片与混合植物油充分的混合浸泡，使得油脂充分进入薄脆片中，占领薄脆片中的空隙，当环境中有水分时，水分不能进入到薄脆片中，就能够更持久的保持脆度，使得坚果类脆馅能在空气中保持脆度180天，有水分的情况下保持72小时。且薄脆片中的油脂可产生独特的香味，使得巧克力组合物具有独特的风味。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚，下面将对本发明实施例中的技术方案进行清楚、完整地描述。实施例中未注明具体条件者，按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者，均为可以通过市售购买获得的常规产品。
需要说明的是，在不冲突的情况下，本发明中的实施例及实施例中的特征可以相互组合。下面将参考具体实施例来详细说明本发明。
以下结合实施例对本发明的特征和性能作进一步的详细描述。
实施例1-10
按照表1中的配比，配置各原料。
表1实施例1-6原料配比(质量)
实施例1-6的巧克力组合物的制备方法如下：
S1，取部分混合植物油，以能够浸泡薄脆片为准，将茶多酚微胶囊粉加入到混合植物油中，搅拌均匀；将薄脆片烘干至含水量≤2wt％，再粉碎至粒径为1-2cm，再加入到混合植物油中，浸泡20min，取出，晾干；
S2，将剩余的混合植物油、白砂糖、脱臭可可脂、无水奶油、炼乳风味乳粉和乳清粉投入到巧克力精磨机中，在40±1℃下精磨15小时后，检测混合物的细度，当细度小于25μm，可停止精磨，若未达到，可持续精磨至达到细度要求，随后通过OPRP过滤，将滤液降温至30-35℃，并在该温度下保温贮存；
S3，将剩余原料加入到步骤S2的滤液中，在40±1℃下搅拌均匀，随后降温至30-35℃，加入步骤S1处理后的薄脆片，搅拌均匀，得到所述巧克力组合物。
其中，茶多酚微胶囊粉由以下方法制得：将多孔淀粉与茶多酚溶液混合，在20℃下搅拌2h，至吸附平衡，随后进行过滤，冷冻干燥，即得到茶多酚微胶囊粉。
实施例1-6中的混合植物油的配比为：葵花籽油2份、玉米油2份、芝麻油3份、核桃油3份。扁桃仁酱的固含量为70wt％，所述榛子酱的固含量为90wt％。
实施例7
与实施例6的不同之处在于，在本实施例中，混合植物油的配比为：葵花籽油1份、玉米油2份、芝麻油5份、核桃油5份。其余的与实施例6相同。
实施例8
与实施例6的不同之处在于，在本实施例中，混合植物油的配比为：葵花籽油2份、玉米油1份、芝麻油5份、核桃油3份。其余的与实施例6相同。
实施例9
与实施例6的不同之处在于，在本实施例中，混合植物油的配比为：葵花籽油1份、玉米油2份、芝麻油3份、核桃油3份。其余的与实施例6相同。
实验例
将实施例1-6制备的巧克力组合物，作为巧克力淋面，淋至蛋糕胚体上，得到1-6号蛋糕。
测试实施例1-6的巧克力组合物和制备的蛋糕上的淋面的脆度，通过水分活度仪测定巧克力组合物的A(水分活度)值，其中，刚制备好巧克力组合物的水分活度为A0，保存30天后的水分活度为A1，那么30天后的脆度保持值则为A0-A1，60天后的水分活度为A2，那么60天后的脆度保持值则为A0-A2，当该差值小于等于0.1时，则说明脆度保持良好。将1-6号蛋糕放置在4℃的冰箱中保存，分别测试放置12h、放置24h和放置72h后的脆度。以实施例1-6制备的巧克力组合物为对象，分别测试常温空气中放置30天、60天和180天的脆度，其结果如表2和表3所示。
表2 1-6号蛋糕的脆度保持情况
| 12h | 24h | 72h | |
| 1 | 0.021 | 0.032 | 0.078 |
| 2 | 0.012 | 0.028 | 0.092 |
| 3 | 0.022 | 0.035 | 0.088 |
| 4 | 0.016 | 0.025 | 0.076 |
| 5 | 0.013 | 0.023 | 0.073 |
| 6 | 0.015 | 0.024 | 0.081 |
表3实施例1-6巧克力组合物的在常温下的脆度保持情况
从上述表2和表3中可以得出，本申请实施例1-6所制备的巧克力组合物，其在常温空气中保存，在180天后仍具有良好的脆度(≤0.1)，而由实施例1-6的巧克力组合物所制备的蛋糕淋面，其在4℃中保存72h后，仍具有良好的脆度。因为在本申请中，通过对薄脆片的浸泡，可避免水分子进入到薄脆中，进而延长了巧克力薄脆片的脆度保持时间，在实施例4-6中，薄脆中加入了一定量的茶多酚微胶囊粉，其多孔结构可以吸附空气中的水分，进一步的延长薄脆片的脆度保持时间。
以上所描述的实施例是本发明一部分实施例，而不是全部的实施例。本发明的实施例的详细描述并非旨在限制要求保护的本发明的范围，而是仅仅表示本发明的选定实施例。基于本发明中的实施例，本领域普通技术人员在没有作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。
Claims (10)
1.一种巧克力组合物，其特征在于，包括以下原料：混合植物油、白砂糖、赤藓糖醇、榛子酱、扁桃仁酱、脱臭可可脂、无水奶油、炼乳风味乳粉、乳清粉、芝士粉、磷脂、香兰素、扁桃仁香精、乳糖和薄脆片。
2.根据权利要求1所述的巧克力组合物，其特征在于，按重量份数计包括以下原料：
混合植物油30-50份、白砂糖10-20份、赤藓糖醇1-5份、榛子酱20-30份、扁桃仁酱20-30份、脱臭可可脂5-10、无水奶油1-5份、炼乳风味乳粉1-5份、乳清粉1-5份、芝士粉1-5份、磷脂1-2份、香兰素0.1-0.5份、扁桃仁香精0.1-0.5份、乳糖1-2份和薄脆片10-20份。
3.根据权利要求2所述的巧克力组合物，其特征在于，按重量份数计还包括茶多酚微胶囊粉0.5-1份。
4.根据权利要求3所述的巧克力组合物，其特征在于，所述混合植物油按重量份数计包括以下原料：葵花籽油1-2份、玉米油1-2份、芝麻油3-5份、核桃油3-5份。
5.根据权利要求3所述的巧克力组合物，其特征在于，所述茶多酚微胶囊粉包括多孔淀粉和茶多酚，所述多孔淀粉为壁材，所述茶多酚为芯材。
6.根据权利要求3所述的巧克力组合物，其特征在于，所述茶多酚微胶囊粉由以下方法制得：将多孔淀粉与茶多酚溶液混合，在15-20℃下搅拌1.5-2h，过滤，冷冻干燥，得到所述茶多酚微胶囊粉。
7.根据权利要求1所述的巧克力组合物，其特征在于，所述扁桃仁酱的固含量为70-80wt％，所述榛子酱的固含量为80-90wt％。
8.一种如权利要求3-6任一项所述的巧克力组合物的制备方法，其特征在于，包括以下步骤：
S1，取部分混合植物油，将茶多酚微胶囊粉加入到混合植物油中，搅拌均匀，再加入薄脆片，浸泡，取出，晾干；
S2，将剩余的混合植物油、白砂糖、脱臭可可脂、无水奶油、炼乳风味乳粉和乳清粉投入到巧克力精磨机中，在40-55℃下精磨10-15小时至细度小于等于25μm，过滤，将滤液降温至30-35℃，并在该温度下保温贮存；
S3，将剩余原料加入到步骤S2的滤液中，在40-55℃下搅拌均匀，随后降温至30-35℃，加入步骤S1处理后的薄脆片，搅拌均匀，得到所述巧克力组合物。
9.根据权利要求8所述的巧克力组合物的制备方法，其特征在于，在所述步骤S1中，还包括先将所述薄脆片烘干至含水量≤2wt％，再粉碎至粒径为1-2cm。
10.一种巧克力组合物的应用，其特征在于，所述巧克力组合物作为淋面、涂层、馅料在烘焙食品中使用。
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