CN117617337A - Instant chocolate-based recombinant freeze-dried food and preparation method thereof - Google Patents
Instant chocolate-based recombinant freeze-dried food and preparation method thereof Download PDFInfo
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- CN117617337A CN117617337A CN202311834046.9A CN202311834046A CN117617337A CN 117617337 A CN117617337 A CN 117617337A CN 202311834046 A CN202311834046 A CN 202311834046A CN 117617337 A CN117617337 A CN 117617337A
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 52
- 235000013305 food Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 72
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 37
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 37
- 239000000463 material Substances 0.000 claims abstract description 34
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 10
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000005862 Whey Substances 0.000 claims abstract description 6
- 235000014571 nuts Nutrition 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 235000013339 cereals Nutrition 0.000 claims abstract description 5
- 235000013365 dairy product Nutrition 0.000 claims abstract description 5
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 5
- 235000021092 sugar substitutes Nutrition 0.000 claims abstract description 4
- 239000003765 sweetening agent Substances 0.000 claims abstract description 4
- 235000021119 whey protein Nutrition 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 8
- 239000013078 crystal Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000178 monomer Substances 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 3
- 239000010931 gold Substances 0.000 claims description 3
- 229910052737 gold Inorganic materials 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 claims 1
- 239000000306 component Substances 0.000 abstract description 14
- 235000012041 food component Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000005428 food component Substances 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000005538 encapsulation Methods 0.000 abstract description 2
- 235000015074 other food component Nutrition 0.000 abstract description 2
- 239000007787 solid Substances 0.000 description 10
- 230000008569 process Effects 0.000 description 8
- 238000007789 sealing Methods 0.000 description 5
- 239000004519 grease Substances 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 238000005266 casting Methods 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000019221 dark chocolate Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000000859 sublimation Methods 0.000 description 2
- 230000008022 sublimation Effects 0.000 description 2
- 235000019222 white chocolate Nutrition 0.000 description 2
- 235000019220 whole milk chocolate Nutrition 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000009495 sugar coating Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
The invention discloses an instant chocolate-based recombinant freeze-dried food, which relates to the technical field of food preparation, and comprises the following raw materials: the main material is one or more of chocolate powder, cocoa butter and cocoa liquid, and the auxiliary material is one or more of fruits and vegetables, nuts, grains, milk and dairy products, whey protein powder, whey powder, starch, sugar substitutes, starch sugar, emulsifying agent and edible essence. According to the invention, through the innovative component combination of the food components and the manufacturing process, the absorption or encapsulation of the cocoa butter by other food components is realized, and the effect of preventing the appearance and the storage performance of the product from being influenced due to the fact that the cocoa butter is melted at high temperature is achieved.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to an instant chocolate-based recombinant freeze-dried food and a preparation method thereof.
Background
Chocolate refers to food which is prepared from cocoa products (cocoa butter, cocoa mass or cocoa liquid mass, cocoa cake, cocoa powder) as main raw materials, with or without non-cocoa vegetable fat, sugar, dairy products, food additives and food nutrition enhancers, and is kept in a solid or semisolid state at normal temperature by a specific process; chocolate is classified into dark chocolate, milk chocolate, white chocolate and other chocolate; according to GB/T19343-2016, the cocoa butter requirement of dark chocolate is more than or equal to 18g/100g of total cocoa solids content more than or equal to
The cocoa butter content of the white chocolate is more than or equal to 20g/100g, and the total cocoa solid content of the milk chocolate is more than or equal to 25g/100g. The chocolate product refers to food which is prepared from chocolate and other foods according to a certain proportion and is in a solid or semisolid state at normal temperature through a specific process, wherein the mass fraction of the chocolate part is more than or equal to 25%; chocolate products include hybrid chocolate products, coated chocolate products, sugar-coated chocolate products and other chocolate products. The chocolate products have good temperature resistance due to the technical characteristics of the process, the formula and the technology, and particularly the coating type chocolate products and sugar coating type chocolate products, and the melting point of the components of the surface coating is higher and the hygroscopicity is lower, so that the melting of the inner chocolate components due to high temperature is protected. In contrast, the mixed chocolate products are susceptible to dissolution due to the fact that the chocolate components are not protected from temperature and humidity, especially when the chocolate components are higher, specifically the cocoa butter content. Chocolate differs from chocolate products in that chocolate has no other additional mixed food components, the main stream of the manufacturing process is to fully mix solid raw materials such as cocoa powder and the like with cocoa butter, wrap the cocoa butter with the solid small particles such as cocoa powder and the like through the process means such as fine grinding, emulsification and the like so as to disperse the solid small particles, achieve the mouthfeel of silky and easy dissolution in an inlet, and maximally improve the dissolution temperature of the cocoa butter by adjusting the crystal structure of the cocoa butter, thereby presenting a relatively stable solid or semi-solid state at normal temperature. However, the cocoa butter is coated with small solid particles due to the technical characteristics of the mixed chocolate product and the chocolate, so that the cocoa butter is exposed and has a low melting point, and therefore, the product is easy to be subjected to high temperature, and the normal sales of the product is influenced, especially in summer.
Disclosure of Invention
The invention aims to provide an instant chocolate-based recombinant freeze-dried food and a preparation method thereof, which are used for solving the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions:
an instant chocolate-based reconstituted lyophilized food product comprising the following raw materials: the main material is one or more of chocolate powder, cocoa butter and cocoa liquid, and the auxiliary material is one or more of fruits and vegetables, nuts, grains, milk and dairy products, whey protein powder, whey powder, starch, sugar substitutes, starch sugar, emulsifying agent and edible essence.
Based on the technical scheme, the invention also provides the following optional technical schemes:
in one alternative: the Brix of the slurry formed by combining the main material and water is 10 Brix-50 Brix, and the dry matter content in the slurry is 20% -50%.
In one alternative: when the main material comprises the cocoa butter, the mass fraction of the cocoa butter is 18-40%.
A method of preparing an instant chocolate-based reconstituted lyophilized food product comprising the steps of: step 1, placing the main materials and water into a stirring tank for stirring, enabling the raw material components to be mixed uniformly preliminarily and free of caking phenomenon, and then passing through a colloid mill for preliminary crushing; step 2, passing through a homogenizer with the pressure of the homogenizer being 15-100Mpa; step 3, mixing the homogenized raw materials with auxiliary materials in a large particle state, uniformly mixing, and then injecting into a forming die to perform pouring forming; step 4, adjusting and controlling the ice crystal formation structure in the slurry through monomer quick freezing; step 5, separating the formed material from the forming die, and then arranging a disc; step 6, sending the material subjected to tray arrangement into a quick-freezing warehouse for quick freezing, and then drying; and 7, classifying the materials, detecting gold, detecting X-rays, sub-packaging, storing and shipping.
In one alternative: in the step 1, the stirring motor frequency is 1-50HZ, the stirring time is 5-120min, and the stirring temperature is 35-90 ℃.
In one alternative: in the step 4, the temperature of monomer quick-freezing is-1 to-50 ℃.
In one alternative: in step 5, the thickness of the wobble plate is lower than 35mm, and in step 6, the temperature of the quick-freezing warehouse is-22-45 ℃.
In one alternative: in the step 6, the vacuum degree is required to be 30-200Pa during the drying treatment, the surface temperature of the material is lower than 65 ℃, and the moisture at the drying end point is less than 5%.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, through the innovative component combination of the food components and the manufacturing process, the absorption or encapsulation of the cocoa butter by other food components is realized, and the effect of preventing the appearance and the storage performance of the product from being influenced due to the fact that the cocoa butter is melted at high temperature is achieved;
2. the invention improves the limit of the content of the cocoa butter in the product components to 10% -40%, reduces the injection molding times to 1 time, reduces the process difficulty, improves the manufacturing limit of the chocolate powder from the process angle, and takes the widely sold alkalized cocoa powder, cocoa butter or cocoa liquid block in the market as the raw materials of the component formula;
3. the invention creatively realizes the storage-resistant performance and the thermal stability of chocolate and the products after the freeze-drying of the chocolate products from the aspects of scientific matching of food components, ice crystal structure control in the freezing process and adsorption of cocoa butter, fiber, protein and starch.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. The examples set forth herein are intended to be illustrative of the invention and are not intended to limit the scope of the invention. Any obvious modifications or alterations to the invention, as would be apparent, are made without departing from the spirit and scope of the present invention.
In an embodiment of the invention, a ready-to-eat chocolate-based reconstituted lyophilized food comprises the following raw materials: one or more of cocoa powder (40-200 meshes), cocoa butter and cocoa liquid blocks are used as main raw materials, and one or more of fruits and vegetables, nuts, grains, milk and dairy products, whey protein powder, whey powder, starch, sugar substitutes, starch sugar, emulsifying agent and edible essence are used as auxiliary materials; wherein, the formula requires: the mass fraction interval of the cocoa butter is 18-40%, and the dry matter content is as follows: 20% -50%.
The component proportioning principle: the cocoa butter accounts for no more than 40 percent (calculated by dry matter), and the component proportioning principle ensures that the subsequent process forms particle package or partial package grease components, and prevents the appearance and storage performance of the product from being influenced by the grease melting behavior under the high temperature condition.
A method of preparing a ready-to-eat chocolate-based reconstituted lyophilized food product comprising the steps of:
step 100, mixing and stirring: stirring tank with stirring function, stirring time and rotating speed, stirring time is 5-120min, and motor frequency is rotated: 1-50HZ, so that the food ingredients are primarily mixed uniformly without caking phenomenon, and the temperature is 35-90 ℃;
step 200, colloid milling: the colloid mill is a stainless steel food processing device for primary grinding.
Step 300, passing through a homogenizer: homogenizing under 15-100MPa, for the product with cocoa butter content of more than 30%, homogenizing under 2-3 times, setting pressure to 50-100MPa, for the product with cocoa butter content of 18-30%, homogenizing under 1-2 times, and setting pressure to 15-50MPa.
Step 400 pouring a mold: casting and molding once, if necessary, mixing the homogenized materials with large-particle auxiliary materials such as freeze-dried diced fruits and vegetables, crushed nuts, puffed grains and the like, uniformly mixing, and then feeding into a molding die which is made of food plastic materials or aluminum materials or stainless steel materials.
Step 500, monomer quick freezing: the ice crystal formation structure in the slurry is regulated and controlled through monomer quick-freezing, the working temperature of the monomer quick-freezing is required to be between-1 and 50 ℃, and the size of the ice crystal is reduced through a high temperature difference heat exchange interface so as to stabilize the dried skeleton structure and reduce the unstable phenomenon of grease.
Step 600, demolding and swaying: get rid of traditional area mould drying, separate out the material of shaping from forming die before the drying and re-dry, increased the passageway quantity that moisture sublimated, accelerated the sublimation rate during the drying, stabilized the product structure, the wobble plate thickness is less than 35mm.
Step 700, quick freezing: the quick-freezing warehouse temperature is required to be-22 to-45 ℃, and the quick-freezing end point is that the material center temperature is lower than-30 ℃.
Step 800, drying: the vacuum degree is required to be 30-200Pa, the surface temperature of the material is lower than 65 ℃, and the moisture at the drying end point is less than 5%.
Step 900: and grading, detecting gold, detecting X-rays, sub-packaging, storing and shipping the dried product.
The invention comprises the following raw material components: the mass fraction interval of the cocoa butter is 18-40%, and the dry matter content is as follows: 20% -50% of the non-cocoa butter component with fineness less than 35 microns; the slurry is passed through a homogenizer: the pressure is 15-100MPa; pouring a die: the plastic material is food plastic material or aluminum material or stainless steel material, and is formed by casting once without secondary or multiple times; and (3) quick-freezing the single bodies: the traditional quick-freezing warehouse is not required to be adopted for slow freezing, the single quick-freezing is required, the working temperature is between-1 ℃ and 50 ℃, and the size of ice crystals is reduced through a high temperature difference heat exchange interface so as to stabilize the dried skeleton structure and reduce the unstable phenomenon of grease; demolding and drying: the drying device is different from the traditional drying with a mould, and the formed material is separated from the forming mould before drying and then dried, so that the quantity of channels for sublimating moisture is increased, the sublimation speed during drying is accelerated, the product structure is stabilized, and the thickness of the wobble plate is lower than 35mm.
Example 1:
an instant chocolate-based recombinant freeze-dried food comprises the following raw materials in parts by weight: 1 part of chocolate powder, 0.15 part of cocoa butter, 0.002 part of emulsifying agent (phospholipid) and 2 parts of water, wherein the Brix value of the slurry of the ratio is about 35Brix, the mass fraction of the produced freeze-dried chocolate (original taste) is about 39%, the product is crisp and easy to dissolve, the product is still not melted after being packaged in a sealing way and is still at high temperature in summer, and the inherent form of the produced chocolate can be maintained.
Example 2:
an instant chocolate-based recombinant freeze-dried food comprises the following raw materials in parts by weight: 1 part of chocolate powder, 0.1 part of cocoa butter, 0.1 part of cocoa liquid block and 2 parts of water, wherein the Brix value of the slurry of the ratio is about 38Brix, the mass fraction of the produced freeze-dried chocolate (original taste) is about 35%, the cocoa butter is crisp and easy to dissolve, and the product is still not melted after being packaged in a sealing way and is still in an inherent form after being produced.
Example 3:
an instant chocolate-based recombinant freeze-dried food comprises the following raw materials in parts by weight: 1 part of chocolate powder, 0.2 part of cocoa butter, 0.5 part of full-fat milk powder and 4 parts of water, wherein the Brix value of the slurry of the ratio is about 29Brix, the mass fraction of the produced freeze-dried chocolate (milk taste) is about 30%, the product is crisp and easy to dissolve, has milk flavor, and the product is still not melted after being packaged in a sealing way and is capable of keeping the inherent form after being produced.
Example 4:
an instant chocolate-based recombinant freeze-dried food comprises the following raw materials in parts by weight: 1 part of cocoa mass, 0.2 part of cocoa butter, 0.1 part of cocoa powder, 0.3 part of whole milk powder, 0.05 part of whey powder, 0.002 part of emulsifying agent and 7.2 parts of water, wherein the Brix value of the slurry of the ratio is about 18Brix, the mass fraction of the produced freeze-dried chocolate (milk taste) is about 25%, and the product is crisp and easy to dissolve, has milk taste, does not melt after being packaged in a sealing way at high temperature in summer, and can keep the inherent form after the production.
Example 5:
an instant chocolate-based recombinant freeze-dried food comprises the following raw materials in parts by weight: 1 part of cocoa powder, 0.4 part of cocoa butter, 0.8 part of whole milk powder, 0.05 part of whey powder, 0.003 part of emulsifier, 0.3 part of almond wood powder and 9.5 parts of water, wherein the Brix value of the slurry prepared by the ratio is about 21Brix, the mass fraction of the produced freeze-dried chocolate (milk taste) is about 20%, and the product is crisp and easy to dissolve, has milk nut flavor, is still not melted after being packaged in a sealing way at high temperature in summer, and can keep the inherent form after being produced.
The foregoing is merely specific embodiments of the disclosure, but the protection scope of the disclosure is not limited thereto, and any person skilled in the art can easily think about changes or substitutions within the technical scope of the disclosure, and it is intended to cover the scope of the disclosure. Therefore, the protection scope of the present disclosure shall be subject to the protection scope of the claims.
Claims (8)
1. An instant chocolate-based reconstituted lyophilized food product comprising the following ingredients: the main material is one or more of chocolate powder, cocoa butter and cocoa liquid, and the auxiliary material is one or more of fruits and vegetables, nuts, grains, milk and dairy products, whey protein powder, whey powder, starch, sugar substitutes, starch sugar, emulsifying agent and edible essence.
2. The instant chocolate-based reconstituted lyophilized food product according to claim 1, wherein the Brix of the slurry formed by the combination of the main material and water is between 10Brix and 50Brix, and the dry matter content in the slurry is between 20% and 50%.
3. The instant chocolate-based reconstituted lyophilized food product according to claim 2, wherein when the main ingredient comprises cocoa butter, the mass fraction of cocoa butter is 18-40%.
4. A method of preparing a ready-to-eat chocolate-based reconstituted lyophilized food product according to any one of claims 1-3, comprising the steps of:
step 1, placing the main materials and water into a stirring tank for stirring, enabling the raw material components to be mixed uniformly preliminarily and free of caking phenomenon, and then passing through a colloid mill for preliminary crushing;
step 2, passing through a homogenizer with the pressure of the homogenizer being 15-100Mpa;
step 3, mixing the homogenized raw materials with auxiliary materials in a large particle state, uniformly mixing, and then injecting into a forming die to perform pouring forming;
step 4, adjusting and controlling the ice crystal formation structure in the slurry through monomer quick freezing;
step 5, separating the formed material from the forming die, and then arranging a disc;
step 6, sending the material subjected to tray arrangement into a quick-freezing warehouse for quick freezing, and then drying;
and 7, classifying the materials, detecting gold, detecting X-rays, sub-packaging, storing and shipping.
5. The method of preparing a reconstituted, freeze-dried food product based on ready-to-eat chocolate according to claim 4, wherein in step 1, the motor frequency of stirring is 1-50HZ and the stirring time is 5-120min, and the stirring temperature is 35-90 ℃.
6. The method of preparing a ready-to-eat chocolate-based reconstituted lyophilized food product according to claim 4, wherein in step 4 the temperature of the monomer quick-freezing is between-1 and-50 ℃.
7. The method of preparing a reconstituted, freeze-dried food product based on ready-to-eat chocolate according to claim 4, characterized in that in step 5 the pan thickness is lower than 35mm and in step 6 the quick-freeze warehouse temperature is-22-45 ℃.
8. The method of claim 4, wherein in step 6, the vacuum degree is 30-200Pa, the surface temperature of the material is lower than 65 ℃, and the final moisture of drying is less than 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311834046.9A CN117617337A (en) | 2023-12-28 | 2023-12-28 | Instant chocolate-based recombinant freeze-dried food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311834046.9A CN117617337A (en) | 2023-12-28 | 2023-12-28 | Instant chocolate-based recombinant freeze-dried food and preparation method thereof |
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