WO2015055113A1 - 速溶白巧克力固体饮料及其制备方法 - Google Patents

速溶白巧克力固体饮料及其制备方法 Download PDF

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Publication number
WO2015055113A1
WO2015055113A1 PCT/CN2014/088571 CN2014088571W WO2015055113A1 WO 2015055113 A1 WO2015055113 A1 WO 2015055113A1 CN 2014088571 W CN2014088571 W CN 2014088571W WO 2015055113 A1 WO2015055113 A1 WO 2015055113A1
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white chocolate
solid beverage
chocolate solid
instant white
milk powder
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PCT/CN2014/088571
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English (en)
French (fr)
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柳新荣
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苏州市佳禾食品工业有限公司
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Publication of WO2015055113A1 publication Critical patent/WO2015055113A1/zh

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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
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder

Definitions

  • the present invention relates to a solid beverage and a preparation method thereof, and in particular to a white chocolate solid beverage and a preparation method thereof.
  • White chocolate is generally used as a snack food in commercial products.
  • the difference between white chocolate and ordinary chocolate is that it does not add cocoa powder but is made from cocoa butter as the main raw material, supplemented with dairy products, sugar and spices.
  • Cocoa butter is a component in which chocolate remains solid at room temperature and melts quickly in the mouth, so white chocolate and chocolate have the same texture and different taste.
  • white chocolate differs from other chocolates in that it does not contain caffeine.
  • Solid beverage products some commercially available white chocolate drinks, generally flavored and flavored white chocolate flavored beverages, often have some defects, such as: poor product solubility, thin taste, fragrant distortion, low or no cocoa butter content, no need Drink after mixing.
  • the main ingredient of white chocolate is cocoa butter or cocoa butter. It is a kind of oil and fat. It is insoluble in water. Other ingredients in white chocolate, such as sugar and dairy ingredients, will stratify with oil during the dissolution process, resulting in the inability to become water soluble. Beverage products with good properties, dispersibility and stability. Therefore, in order to satisfy consumers' demand for various types of products and to expand the application of cocoa butter in the food field, it is increasingly necessary to develop a white chocolate solid beverage having a unique flavor, a rich mouthfeel and a fast-dissolving property.
  • the present invention solves the deficiencies in the prior art and provides a white chocolate solid beverage with good instant solubility.
  • the technical scheme of the present invention is: an instant white chocolate solid beverage, which comprises the following components in terms of mass percentage: cocoa butter: 2.0 ⁇ 60.0%, vegetable oil: 0 ⁇ 30%, milk powder: 0 ⁇ 16%, sodium caseinate: 0.5 ⁇ 6%, edible emulsifier: 0.5 ⁇ 3%, food additives: 1 ⁇ 2%, edible filler: 0.2 to 0.4%, the balance is glucose syrup.
  • the composition comprises the following components in terms of mass percentage: cocoa butter: 31%, vegetable oil: 15%, milk powder: 8%, sodium caseinate: 3.25%, edible emulsifier: 1.75%, food additive: 1.5%, edible filler: 0.3%, glucose syrup was 39.2%.
  • cocoa butter described in the present invention is a natural vegetable fat, also called “cocoa butter free", having a melting point of about 34 ⁇ 38 ° C, therefore, thanks to cocoa butter, the chocolate is solid at room temperature and can quickly melt in the mouth.
  • Cocoa butter is a natural edible oil obtained from cocoa beans in the process of making chocolate and cocoa powder, accounting for 50% of cocoa beans. With a weight of 57%, it gives the chocolate and white chocolate products a unique mouth-watering taste.
  • the main component is 57 to 64% Saturated fatty acids (mainly stearic acid and palmitic acid, as well as small amounts of decadecanoic acid, myristic acid, arachidic acid, lauric acid), 29 to 43% of monounsaturated fatty acids (mainly oleic acid), 0 to 5 % Polyunsaturated fatty acids (linoleic acid, linolenic acid), only traces of theobromine and caffeine.
  • the vegetable oil of the present invention is a fat and oil extracted from plants, and is classified into refined vegetable oil, hydrogenated vegetable oil, etc., and can be classified into coconut oil, palm oil, palm kernel oil, soybean oil, sunflower oil, etc. according to different oil crops. .
  • hydrogenated vegetable oil is a product of hydrogenation catalysis of common vegetable oil under certain temperature and pressure. It has a longer shelf life and is generally solid at room temperature, and is widely used in food processing.
  • the sodium caseinate according to the present invention has moisturizing, preserving, preserving and improving quality in the food industry.
  • Sodium caseinate has been identified as an unlimited amount of food additives by the Food and Agriculture Organization of the United Nations and the World Food Organization's Committee on Food Additives and is widely used in the meat, bakery, beverage, pharmaceutical, tobacco, cosmetics and household chemicals industries.
  • the milk powder described in the present invention is preferably a powder obtained by a process of disinfecting, degreasing, dehydrating, drying, etc., using bovine milk as a raw material, and may also be a product produced by using milk of other animals such as goats.
  • Milk powder can be divided into skim milk powder and whole milk powder according to different production processes. Milk powder is easy to prepare, easy to carry and nutritious. The instant milk powder is larger and looser than the ordinary milk powder particles, has good wettability and high dispersion. When it is prepared, it can be quickly dissolved by using warm water.
  • the edible emulsifier is glyceryl monostearate, and the addition of the glyceryl monostearate to the formulation improves the wettability and dispersibility of the instant white chocolate solid beverage in an aqueous solution.
  • the food additive is dipotassium hydrogen phosphate.
  • the food additive used in the present invention is a food additive commonly used in the food industry, and has a buffering agent, a chelating agent, a yeast food material, an emulsified salt or an antioxidant synergist in the food.
  • the edible filler is silica, the silica acting as a spacer between the powder material particles in the formulation, the silica promoting the fluidity of the powder material.
  • the glucose syrup comprises one or more of glucose, maltose and polyoligosaccharides.
  • the glucose syrup used in the formulation of the present invention is a food syrup made of corn or wheat, cassava or the like.
  • the addition of glucose syrup to the white chocolate solid beverage of the present invention softens the texture, increases the capacity, prevents the crystallization of sugar, and enhances the flavor. .
  • the method of preparing the instant white chocolate solid beverage comprises the following steps:
  • the glucose syrup, the solution prepared in the step (2) and the solution prepared in the step (3) are simultaneously injected into the emulsification tank to fully emulsify, and the emulsified slurry is injected into the homogenizer to be emulsified and homogenized, and homogenized.
  • the subsequent slurry is injected into a spray drying tower for spray drying to obtain a powder;
  • the powder prepared in the step (4) is added with silica in a fluidized bed, and uniformly mixed to obtain the instant white chocolate solid beverage.
  • the temperature of the warm water described in the step (1) is from 60 to 70 °C.
  • the anti-caking agent addition device is used when adding silica to the fluidized bed as described in the step (5).
  • the invention solves the defects of the prior art and has the following beneficial effects: the instant white chocolate solid beverage provided by the invention has unique flavor, rich mouthfeel and good fast solubility.
  • the invention provides a method for preparing an instant white chocolate solid beverage, which comprises preparing white chocolate into a solid beverage, so that the cocoa butter is soluble in water, and the white chocolate is changed from being eaten in a solid form to drinking, thereby expanding the cocoa butter in the food.
  • a series of microencapsulation technology such as mixing, emulsification, homogenization, spray drying, so that cocoa butter becomes soluble in water, providing a good development for all kinds of flavor foods. Ingredients.
  • the glucose syrup, the solution prepared in the step (2) and the solution prepared in the step (3) are simultaneously injected into the emulsification tank to be fully emulsified, and the emulsified slurry is injected into the homogenizer to be emulsified and homogenized, after homogenization.
  • the slurry is injected into a spray drying tower for spray drying to obtain a powder;
  • the powder prepared in the step (4) is added to the fluidized bed by using an anti-caking agent addition device, and the mixture is uniformly mixed to obtain the instant white chocolate solid beverage of the present invention.
  • the glucose syrup, the solution prepared in the step (2) and the solution prepared in the step (3) are simultaneously injected into the emulsification tank to be fully emulsified, and the emulsified slurry is injected into the homogenizer to be emulsified and homogenized, after homogenization.
  • the slurry is injected into a spray drying tower for spray drying to obtain a powder;
  • the powder prepared in the step (4) is added to the fluidized bed by using an anti-caking agent addition device, and the mixture is uniformly mixed to obtain the instant white chocolate solid beverage of the present invention.
  • the glucose syrup, the solution prepared in the step (2) and the solution prepared in the step (3) are simultaneously injected into the emulsification tank to be fully emulsified, and the emulsified slurry is injected into the homogenizer to be emulsified and homogenized, after homogenization.
  • the slurry is injected into a spray drying tower for spray drying to obtain a powder;
  • the powder prepared in the step (4) is added with silica in an fluidized bed by an anti-caking agent addition device, and uniformly mixed to obtain a white chocolate solid beverage.
  • the glucose syrup, the solution prepared in the step (2) and the solution prepared in the step (3) are simultaneously injected into the emulsification tank to be fully emulsified, and the emulsified slurry is injected into the homogenizer to be emulsified and homogenized, after homogenization.
  • the slurry is injected into a spray drying tower for spray drying to obtain a powder;
  • the powder prepared in the step (4) is added to the fluidized bed by using an anti-caking agent addition device, and the mixture is uniformly mixed to obtain the instant white chocolate solid beverage of the present invention.
  • the glucose syrup, the solution prepared in the step (2) and the solution prepared in the step (3) are simultaneously injected into the emulsification tank to be fully emulsified, and the emulsified slurry is injected into the homogenizer to be emulsified and homogenized, after homogenization.
  • the slurry is injected into a spray drying tower for spray drying to obtain a powder;
  • the powder prepared in the step (4) is added to the fluidized bed by using an anti-caking agent addition device, and the mixture is uniformly mixed to obtain the instant white chocolate solid beverage of the present invention.
  • Cocoa butter (cocoa) involved in embodiments of the invention Butter
  • Cocoa butter a natural vegetable oil, also known as “cocoa butter”
  • Cocoa butter has a melting point of about 34 ⁇ 38 ° C, so the chocolate is solid at room temperature and quickly melts in the mouth.
  • Cocoa butter is a natural edible oil obtained from cocoa beans in the process of making chocolate and cocoa powder, accounting for 50% of cocoa beans. With a weight of 57%, it gives the chocolate and white chocolate products a unique mouth-watering taste.
  • the main component is 57 to 64% Saturated fatty acids (mainly stearic acid and palmitic acid, as well as small amounts of decadecanoic acid, myristic acid, arachidic acid, lauric acid), 29 to 43% of monounsaturated fatty acids (mainly oleic acid), 0 to 5 % Polyunsaturated fatty acids (linoleic acid, linolenic acid), only traces of theobromine and caffeine. Cocoa butter is the most stable edible oil known and contains natural antioxidants that prevent deterioration.
  • Vegetable oil is a kind of fat and oil extracted from plants. It is divided into refined vegetable oil, hydrogenated vegetable oil, etc. According to different oil crops, it can be divided into coconut oil, palm oil, palm kernel oil, soybean oil, sunflower oil and the like.
  • hydrogenated vegetable oil is a product of hydrogenation catalysis of common vegetable oil under certain temperature and pressure. It has a longer shelf life and is generally solid at room temperature, and is widely used in food processing.
  • Sodium caseinate has the functions of moisturizing, preserving, preserving and improving quality in the food industry.
  • Sodium caseinate has been identified as an unlimited amount of food additives by the Food and Agriculture Organization of the United Nations and the World Food Organization's Committee on Food Additives and is widely used in the meat, bakery, beverage, pharmaceutical, tobacco, cosmetics and household chemicals industries.
  • Glyceryl monostearate is an edible emulsifier.
  • the addition of the emulsifier to a white chocolate solid beverage can improve the wettability and dispersibility in an aqueous solution.
  • Milk powder mainly refers to a powder made from the milk of cattle as a raw material, subjected to sterilization, degreasing, dehydration, drying, etc., and may also be a product produced by using milk of other animals such as goats.
  • Milk powder can be divided into skim milk powder and whole milk powder according to different production processes. Milk powder is easy to prepare, easy to carry and nutritious. The instant milk powder is larger and looser than the ordinary milk powder particles, has good wettability and high dispersion. When it is prepared, it can be quickly dissolved by using warm water.
  • Dipotassium hydrogen phosphate is a good food additive used as a buffering agent, chelating agent, yeast foodstuff, emulsifying salt and antioxidant synergist in the food industry.
  • Silica which has the largest specific surface area, enables it to act as a spacer between the particles of the powder material, while promoting the free flow of the powder material. It has a high hygroscopic property and enhances the anti-caking effect. And adsorption.
  • Glucose syrup a type of edible syrup made from corn (or wheat, cassava, potatoes, etc.) Made of starch, the syrup contains glucose, maltose and polyoligosaccharides, and their content depends on the quality of the syrup. Adding glucose syrup to foods softens texture, increases capacity, prevents sugar crystals, and enhances flavor. In commercial foods, glucose syrup is mainly used as a thickener, glucose syrup and humectant.
  • the equipment involved in the embodiments of the present invention such as an emulsifying tank, a homogenizer, a spray drying tower, a fluidized bed, and an anti-caking agent addition device are all common equipment in the industry.

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Abstract

一种速溶白巧克力固体饮料，按质量百分比计，包括以下组分：可可脂2.0-60.0%，植物油0-30%，乳粉0-16%，酪蛋白酸钠0.5-6%，食用乳化剂0.5-3%，食品添加剂1-2%，食用填料0.2-0.4%，余量为葡萄糖浆。

Description

速溶白巧克力固体饮料及其制备方法
技术领域
本发明涉及固体饮料及其制备方法，具体而言，涉及一种白巧克力固体饮料及其制备方法。
背景技术
白巧克力在市售产品中一般作为一种休闲食品出现，白巧克力与一般巧克力的区别是它并没有添加可可粉而是由可可脂作为主原料制成，再辅加乳制品、糖和香料，其中可可脂是巧克力在室温时保持固体而又能很快在口中融化的成分，因此白巧克力和巧克力具有同样的质地不同的味道。此外，白巧克力与其他巧克力不同的是它不含咖啡因。
传统的白巧克力是作为固态休闲食品直接食用，很少有白巧克力饮料产品尤其是
固体饮料产品，市售的一些白巧克力饮料，一般是调香、调味的白巧克力风味饮料，往往存在一些缺陷，如：产品速溶性差、口感单薄、香味失真、可可脂成分含量低甚至没有、需要在调配后饮用等。
白巧克力的主要成分为可可脂或代可可脂，属于油脂类产品，不溶于水，而白巧克力中的其他成分，如糖、乳品成分，会在溶解过程中与油脂分层，导致不能成为水溶性、分散性、稳定性良好的饮料制品。因此，为了满足消费者对多类产品的需求以及扩大可可脂在食品领域的应用，越来越需要开发一种风味独特、口感醇厚、速溶性良好的白巧克力固体饮料。
发明内容
本发明解决了现有技术中的不足，提供一种速溶性良好的白巧克力固体饮料。
本发明的技术方案为：一种速溶白巧克力固体饮料，按照质量百分比计，包括以下组分：可可脂：2.0 ～ 60.0%，植物油：0 ～ 30%，乳粉：0 ～ 16%，酪蛋白酸钠：0.5 ～ 6%，食用乳化剂：0.5 ～ 3%，食品添加剂：1 ～ 2%，食用填料：0.2 ～ 0.4%，余量为葡糖糖浆。
优选地，按照质量百分比计，配方中包括以下组分：可可脂：31%，植物油：15%，乳粉：8%，酪蛋白酸钠：3.25%，食用乳化剂：1.75%，食品添加剂：1.5%，食用填料：0.3%，葡糖糖浆为39.2%。
本发明中所述的可可脂，是一种天然的植物油脂，也称作“可可白脱”，熔点约为34 ～ 38℃，因此，得益于可可脂，使得巧克力在室温时是固体形式而又能够很快在口中融化。可可脂是在制作巧克力和可可粉过程中自可可豆获得的天然食用油，占可可豆的50 ～ 57% 的重量，赋予了巧克力以及白巧克力产品独特的入口即化的口感。主要成分是57 ～ 64% 的饱和脂肪酸（主要是硬脂酸和棕榈酸，以及少量的十烷酸、肉豆蔻酸、花生酸、月桂酸），29 ～ 43% 的单不饱和脂肪酸（主要是油酸）、0 ～ 5% 的多不饱和脂肪酸（亚油酸、亚麻酸），仅有痕量的可可碱与咖啡因。
本发明所述的植物油是自植物中萃取的脂肪与油类，分为精炼植物油、氢化植物油等，根据油料作物不同，可分为椰子油、棕榈油、棕榈仁油、大豆油、葵花油等。其中，氢化植物油是普通植物油在一定温度和压力下加氢催化的产物，有更长的保质期、室温下一般呈固态，广泛应用于食品加工。
本发明所述的酪蛋白酸钠，在食品工业中具有保湿、保鲜、保香和改良品质等作
用。酪蛋白酸钠被联合国粮农组织和世界卫生组织食品添加剂委员会确定为无限量使用的食品添加剂，故广泛用于肉制品、烘焙食品、饮料、医药、烟草、化妆品和日用化工等行业。
本发明中所述的乳粉优选以牛的乳汁为原料，经过消毒、脱脂、脱水、干燥等工艺制成的粉末，也可指为使用山羊等其他动物的乳汁生产的产品。乳粉按生产工艺不同，可分为脱脂乳粉、全脂奶粉等。奶粉冲调容易，携带方便，营养丰富。速溶奶粉比普通奶粉颗粒大而疏松，湿润性好，分散度高，冲调时，即使用温水也能迅速溶解。
优选地，所述食用乳化剂为单硬脂酸甘油酯，所述单硬脂酸甘油酯加入所述配方中能够提高所述速溶白巧克力固体饮料在水溶液中的湿润性和分散性。
优选地，所述食品添加剂为磷酸氢二钾。本发明所用的食品添加剂磷酸氢二钾是食品工业中常用的食品添加剂，在食品中有缓冲剂、螯合剂、酵母食料、乳化盐或抗氧化增效剂的作用。
优选地，所述食用填料为二氧化硅，所述二氧化硅在所述配方中的粉末物质颗粒之间起间隔剂作用，所述二氧化硅促进粉末物质的流动性。
优选地，所述葡萄糖浆包含葡萄糖、麦芽糖和多寡糖中的一种或多种。本发明的配方中所用的葡萄糖浆是由玉米或小麦、木薯等淀粉制成的食用糖浆，在本发明的白巧克力固体饮料中加入葡萄糖浆，可以软化质感、增加容量、防止糖分结晶以及加强风味。
优选地，制备所述的速溶白巧克力固体饮料的方法，包括以下几步：
（1）先根据配方中各组分的含量称取原料，然后将磷酸氢二钾用水溶解制成磷酸氢二钾水溶液，将酪蛋白酸钠和乳粉用温水溶解备用；
（2）将步骤（1）中制备的磷酸氢二钾水溶液和酪蛋白酸钠水溶液混合并搅拌均匀；
（3）将可可脂和植物油加热至60 ～ 70℃，加入单硬脂酸甘油酯搅拌均匀；
（4）将葡萄糖浆、步骤（2）中制备的溶液和步骤（3）中制备的溶液同时注入乳化罐中充分进行乳化，将乳化好的料浆注入均质机中乳化均质，均质后的料浆注入喷雾干燥塔中进行喷雾干燥，得到粉状物；
（5）将步骤（4）制备的粉状物在流化床中添加二氧化硅，混合均匀即可得到所述的速溶白巧克力固体饮料。
优选地，步骤（1）中所述的温水的温度为60 ～ 70℃。
优选地，步骤（5）中所述的向流化床中添加二氧化硅时利用抗结剂添加装置。
本发明的解决了现有技术的缺陷，具有以下有益效果：本发明提供的速溶白巧克力固体饮料，其风味独特、口感醇厚、速溶性良好。本发明提供的速溶白巧克力固体饮料的制备方法，将白巧克力制备成固体饮料，使得可可脂可溶于水，将白巧克力由传统的以固体形式被食用变为饮用，扩大了可可脂在食品领域中的应用；同时，在制备方法中通过混合、乳化、均质、喷雾干燥等一系列微胶囊化技术，使得可可脂变得易溶于水，为各类风味食品的开发提供了良好的配料。
具体实施方式
为了使本技术领域的人员更好地理解本发明，并使本发明的上述优点能够更加明显易懂，下面结合具体实施例对本发明作进一步详细的说明。
实施例1
称取40kg 可可脂，4kg 酪蛋白酸钠，2kg 单硬脂酸甘油酯，1.3kg 磷酸氢二钾，0.4kg 二氧化硅，52.3kg 葡萄糖浆，按如下步骤进行制作：
（1）用水将磷酸氢二钾溶解制备磷酸氢二钾水溶液，用60 ～ 70℃温度的水将酪蛋白酸钠溶解制备酪蛋白酸钠水溶液；
（2）将上述磷酸氢二钾水溶液和上述酪蛋白酸钠水溶液搅拌混合均匀；
（3）将可可脂加热至60 ～ 70℃，加入单硬脂酸甘油酯搅拌混合均匀；
（4）将葡萄糖浆、步骤（2）制备的溶液和步骤（3）制备的溶液同时注入乳化罐中充分进行乳化后，将乳化好的料浆注入均质机中乳化均质，均质后的料浆注入喷雾干燥塔中进行喷雾干燥，得到粉状物；
（5）将步骤（4）制备的粉状物在流化床中利用抗结剂添加装置添加二氧化硅，混合均匀即可得到本发明的速溶白巧克力固体饮料。
实施例2
称取55kg 可可脂，5kg 乳粉，6kg 酪蛋白酸钠，1.5kg 单硬脂酸甘油酯，1.6kg 磷酸氢二钾，0.2kg 二氧化硅，30.7kg 葡萄糖浆，按如下步骤进行制作：
（1）用水将磷酸氢二钾溶解制备磷酸氢二钾水溶液，用60 ～ 70℃温度的水将酪蛋白酸钠（添加一部分乳粉）溶解制备酪蛋白酸钠水溶液；
（2）将上述磷酸氢二钾水溶液和上述酪蛋白酸钠（添加剩余的乳粉）水溶液搅拌混合均匀；
（3）将可可脂（和植物油）加热至60 ～ 70℃，加入单硬脂酸甘油酯搅拌混合均匀；
（4）将葡萄糖浆、步骤（2）制备的溶液和步骤（3）制备的溶液同时注入乳化罐中充分进行乳化后，将乳化好的料浆注入均质机中乳化均质，均质后的料浆注入喷雾干燥塔中进行喷雾干燥，得到粉状物；
（5）将步骤（4）制备的粉状物在流化床中利用抗结剂添加装置添加二氧化硅，混合均匀即可得到本发明的速溶白巧克力固体饮料。
实施例3
称取30kg 可可脂，15kg 植物油，8kg 乳粉，4.5kg 酪蛋白酸钠，0.5kg 单硬脂酸甘油酯，2kg 磷酸氢二钾，0.3kg 二氧化硅，39.7kg 葡萄糖浆，按如下步骤进行制作：
（1）用水将磷酸氢二钾溶解制备磷酸氢二钾水溶液，用60 ～ 70℃温度的水将酪蛋白酸钠（添加一部分乳粉）溶解制备酪蛋白酸钠水溶液；
（2）将上述磷酸氢二钾水溶液和上述酪蛋白酸钠（添加剩余部分的乳粉）水溶液搅拌混合均匀；
（3）将可可脂和植物油一起加热至60 ～ 70℃，加入单硬脂酸甘油酯搅拌混合均匀；
（4）将葡萄糖浆、步骤（2）制备的溶液和步骤（3）制备的溶液同时注入乳化罐中充分进行乳化后，将乳化好的料浆注入均质机中乳化均质，均质后的料浆注入喷雾干燥塔中进行喷雾干燥，得到粉状物；
（5）将步骤（4）制备的粉状物在流化床中利用抗结剂添加装置添加二氧化硅，混合均匀得到白巧克力固体饮料。
实施例4
称取40kg 可可脂，10kg 植物油，10kg 乳粉，5.5kg 酪蛋白酸钠，1kg 单硬脂酸甘油酯，
1kg 磷酸氢二钾，0.25kg 二氧化硅，32.25kg 葡萄糖浆，按如下步骤进行制作：
（1）用水将磷酸氢二钾溶解制备磷酸氢二钾水溶液，用60 ～ 70℃温度的水将酪蛋白酸钠（添加一部分乳粉）溶解制备酪蛋白酸钠水溶液；
（2）将上述磷酸氢二钾水溶液和上述酪蛋白酸钠（添加剩余部分乳粉）水溶液搅拌混合均匀；
（3）将可可脂和植物油一起加热至60 ～ 70℃，加入单硬脂酸甘油酯搅拌混合均匀；
（4）将葡萄糖浆、步骤（2）制备的溶液和步骤（3）制备的溶液同时注入乳化罐中充分进行乳化后，将乳化好的料浆注入均质机中乳化均质，均质后的料浆注入喷雾干燥塔中进行喷雾干燥，得到粉状物；
（5）将步骤（4）制备的粉状物在流化床中利用抗结剂添加装置添加二氧化硅，混合均匀即可得到本发明的速溶白巧克力固体饮料。
实施例5
称取10kg 可可脂，30kg 植物油，6kg 乳粉，5kg 酪蛋白酸钠，1.5g 单硬脂酸甘油酯，1.5g磷酸氢二钾，0.3kg 二氧化硅，45.7kg 葡萄糖浆，按如下步骤进行制作：
（1）用水将磷酸氢二钾溶解制备磷酸氢二钾水溶液，用60 ～ 70℃温度的水将酪蛋白酸钠（添加一部分乳粉）溶解制备酪蛋白酸钠水溶液；
（2）将上述磷酸氢二钾水溶液和上述酪蛋白酸钠（添加剩余部分乳粉）水溶液搅拌混合均匀；
（3）将可可脂和植物油一起加热至60 ～ 70℃，加入单硬脂酸甘油酯搅拌混合均匀；
（4）将葡萄糖浆、步骤（2）制备的溶液和步骤（3）制备的溶液同时注入乳化罐中充分进行乳化后，将乳化好的料浆注入均质机中乳化均质，均质后的料浆注入喷雾干燥塔中进行喷雾干燥，得到粉状物；
（5）将步骤（4）制备的粉状物在流化床中利用抗结剂添加装置添加二氧化硅，混合均匀即可得到本发明的速溶白巧克力固体饮料。
在本发明的实施例中涉及的可可脂（cocoa butter），是一种天然的植物油脂，也称作“可可白脱”，熔点约为34 ～ 38℃，因此巧克力在室温时是固体而又很快在口中融化。可可脂是在制作巧克力和可可粉过程中自可可豆获得的天然食用油，占可可豆的50 ～ 57%的重量，赋予了巧克力以及白巧克力产品独特的入口即化的口感。主要成分是57 ～ 64% 的饱和脂肪酸（主要是硬脂酸和棕榈酸，以及少量的十烷酸、肉豆蔻酸、花生酸、月桂酸），29 ～43% 的单不饱和脂肪酸（主要是油酸），0 ～ 5% 的多不饱和脂肪酸（亚油酸、亚麻酸），仅有痕量的可可碱与咖啡因。可可脂是已知最稳定的食用油，含有能防止变质的天然抗氧化剂，令
它能储存2 ～ 5 年。
植物油是自植物中萃取的脂肪与油类，分为精炼植物油、氢化植物油等，根据油料作物不同，可分为椰子油、棕榈油、棕榈仁油、大豆油、葵花油等。其中，氢化植物油是普通植物油在一定温度和压力下加氢催化的产物，有更长的保质期、室温下一般呈固态，广泛应用于食品加工。
酪蛋白酸钠，在食品工业中具有保湿、保鲜、保香和改良品质等作用。酪蛋白酸钠被联合国粮农组织和世界卫生组织食品添加剂委员会确定为无限量使用的食品添加剂，故广泛用于肉制品、烘焙食品、饮料、医药、烟草、化妆品和日用化工等行业。
单硬脂酸甘油酯是一种食用乳化剂，白巧克力固体饮料中加入该乳化剂可以提高在水溶液中的湿润性、分散性。
乳粉主要是指以牛的乳汁为原料，经过消毒、脱脂、脱水、干燥等工艺制成的粉末，也可指为使用山羊等其他动物的乳汁生产的产品。乳粉按生产工艺不同，可分为脱脂乳粉、全脂奶粉等。奶粉冲调容易，携带方便，营养丰富。速溶奶粉比普通奶粉颗粒大而疏松，湿润性好，分散度高，冲调时，即使用温水也能迅速溶解。
磷酸氢二钾，在食品工业中用作缓冲剂、螯合剂、酵母食料、乳化盐、抗氧化增效剂，是一种良好的食品添加剂。
二氧化硅，具有最大的比表面积，使它能够在粉末物质的颗粒之间起到间隔剂的作用，同时促进了粉末物质的自由流动，它的吸湿性能极大，也增强了抗结块作用和吸附作用。
葡萄糖浆，是一种食用糖浆，由玉米( 或小麦、木薯、马铃薯等) 的淀粉制成，糖浆含有葡萄糖、麦芽糖及多寡糖，它们的含量随糖浆的品质而定。在食物中加入葡萄糖浆，可以软化质感、增加容量、防止糖分结晶以及加强风味。在商用食品中，葡萄糖浆主要被用作增稠剂、葡糖糖浆及保湿剂。
本发明实施例中涉及到的设备，如乳化罐、均质机、喷雾干燥塔、流化床和抗结剂添加装置都是行业内通用装置设备。
以上所述，仅为本发明的具体实施方式，本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，可轻易想到的变化或替换，都应涵盖在本发明的保护范围之内。因此，本发明的保护范围应该以权利要求所界定的保护范围为准。

Claims (10)

1. 一种速溶白巧克力固体饮料，其特征在于，按照质量百分比计，该白巧克力固体饮料的配方包括以下组分：
可可脂：2.0 ～ 60.0%，植物油：0 ～ 30%，乳粉：0 ～ 16%，酪蛋白酸钠：0.5 ～ 6%，食用乳化剂：0.5 ～ 3%，食品添加剂：1 ～ 2%，食用填料：0.2 ～ 0.4%，余量为葡萄糖浆。
2. 根据权利要求1所述的速溶白巧克力固体饮料，其特征在于：按照质量百分比计，配方中包括以下组分：可可脂：26～36%，植物油：10～20%，乳粉：6～10%，酪蛋白酸钠：2.5～4%，食用乳化剂：1.5～2%，食品添加剂：1.2～1.8%，食用填料：0.25～0.35%，余量为葡萄糖浆。
3. 根据权利要求1所述的速溶白巧克力固体饮料，其特征在于，按照质量百分比计，配方由以下组分组成：可可脂：31%，植物油：15%，乳粉：8%，酪蛋白酸钠：3.25%，食用乳化剂：1.75%，食品添加剂：1.5%，食用填料：0.3%，葡萄糖浆为39.2%。
4. 根据权利要求1-3 中任一项所述的速溶白巧克力固体饮料，其特征在于，所述食用乳化剂为单硬脂酸甘油酯。
5. 根据权利要求1-3中任一项所述的速溶白巧克力固体饮料，其特征在于，所述食品添加剂为磷酸氢二钾。
6. 根据权利要求1-3中任一项所述的速溶白巧克力固体饮料，其特征在于，所述食用填料为在配方中作为间隔剂的二氧化硅。
7. 根据权利要求1-3中任一项所述的速溶白巧克力固体饮料，其特征在于，所述葡萄糖浆包含葡萄糖、麦芽糖和多寡糖中的一种或多种。
8. 制备权利要求1-7中任一项 所述的速溶白巧克力固体饮料的方法，其特征在于，依次包括以下步骤：
（1）先根据配方中各组分的含量要求按比例称取原料，然后将磷酸氢二钾用水溶解制成磷酸氢二钾水溶液，将酪蛋白酸钠和乳粉用温水溶解备用；
（2）将步骤（1）中制备的磷酸氢二钾水溶液和酪蛋白酸钠和乳粉水溶液混合并搅拌均匀；
（3）将可可脂和植物油加热至60 ～ 70℃，加入单硬脂酸甘油酯搅拌均匀；
（4）将葡萄糖浆、步骤（2）中制备的溶液和步骤（3）中制备的溶液同时注入乳化罐中充分进行乳化，将乳化好的料浆注入均质机中乳化均质，均质后的料浆注入喷雾干燥塔中进行喷雾干燥，得到粉状物；
（5）将步骤（4）制备的粉状物在流化床中添加二氧化硅，混合均匀得到所述的速溶白巧克力固体饮料。
9. 根据权利要求8所述的速溶白巧克力固体饮料的方法，其特征在于，步骤（1）中所述的温水的温度为60 ～ 70℃。
10. 根据权利要求8 所述的速溶白巧克力固体饮料的方法，其特征在于，步骤（5）中所述的向流化床中添加二氧化硅时利用抗结剂添加装置。
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CN114651920A (zh) * 2020-12-23 2022-06-24 安琪酵母股份有限公司 口感浓郁的植物固体饮料的制备方法和应用

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