CN102940087B - Cream sandwich chocolate and preparation process thereof - Google Patents
Cream sandwich chocolate and preparation process thereof Download PDFInfo
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- CN102940087B CN102940087B CN201210499006.9A CN201210499006A CN102940087B CN 102940087 B CN102940087 B CN 102940087B CN 201210499006 A CN201210499006 A CN 201210499006A CN 102940087 B CN102940087 B CN 102940087B
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Abstract
The invention discloses a cream sandwich chocolate and a preparation process thereof. The cream sandwich chocolate comprises a cream sauce sandwich and a chocolate covering the cream sauce sandwich, wherein the cream sauce sandwich comprises cream, starch syrup and an emulsifying agent; the emulsifying agent consists of a high hydrophile-lipophile balance (HLB) value emulsifying agent and a low HLB value emulsifying agent; the cream in the emulsifying agent accounts for 10-40 percent by mass; the low HLB value emulsifying agent is added into the cream; the high HLB value emulsifying agent is added into the starch syrup; the mixtures are mixed respectively and are subjected to high-speed shearing to form an oil-phase emulsion liquid and a water-phase emulsion liquid; oil phase is slowly added into the water-phase emulsion liquid under a condition of rapidly stirring the water phase; and oil phase molecules can be covered by water phase molecules to form a cream sauce sandwich structure of an oil-in-water system. By the cream sandwich chocolate and the preparation process thereof, the problems of the existing cream sandwich chocolate that the sugar sandwich is dry, the shell of the chocolate is easily frosted and the quality guarantee period is short are solved, and the cost can be reduced.
Description
Technical field
The present invention relates to a kind of chocolate cream and preparation technology thereof.
Background technology
Cocoa and milk are the excellent combinations in food collocation, therefore, if the chocolate that contains cocoa butter has had the collocation of cream, not only can cover its inherent sour and astringent sense, and can give chocolate aromatic dense milk.Chocolate is to make of the high raw material of moisture, so cannot directly use moisture cream.But due to the unique physical of cocoa butter in chocolate, once add and the inconsistent grease of cocoa butter, chocolate there will be and be difficult to produce, without fragility, mouthful molten slow, poor heat resistance, easily frosting etc. is unfavorable for the phenomenon of quality.Therefore, in chocolate, directly add anhydrous butter oil also unworkable to strengthen chocolate local flavor.
Since cream can not merged in chocolate the inside, just can only be using it as chocolate sandwich.Chocolate producer is with being ground to the sophistication the same with chocolate after the mixing such as the lower grease of fusing point and cream, sugar, by sandwich equipment, this butter sauce is injected to chocolate inside, formed a kind of outer crisp interior soft novel chocolate, chocolate flavouring and cream local flavor just can combine like this, but also have obtained a kind of mouthfeel structure of uniqueness.Unfortunately so perfect local flavor and matter structure can only maintain the ofer short duration time, at chocolate cream, produce and place after a period of time, grease during cream is sandwich can move to outer chocolate gradually, cause even powdery of sandwich exsiccation, and outer chocolate has absorbed the grease in sandwich, because of incompatible with cocoa butter, cause frosting.So the shelf-life of the real perfect state of this class chocolate cream is very short.In chocolate, the sandwich exsiccation problem of cream can be described as a global problem in current chocolate production technology, although present chocolate producer attempts to adopt the Novel sandwich cream that prevents grease migration to improve this problem, but can only be also the speed that delays grease migration, can not deal with problems completely, chocolate cream still there will be the phenomenon of sandwich exsiccation at the back segment of its shelf-life.
Summary of the invention
The object of this invention is to provide a kind of chocolate cream and preparation technology thereof, it has overcome, and existing chocolate cream candy centre easily becomes dry, the easy frosting of chocolate shell, not long problem of shelf-life, can reduce costs simultaneously.
A chocolate cream, comprises that butter sauce is sandwich and wraps up its outer chocolate.Sandwich cream, starch syrup, the emulsifying agent of comprising of butter sauce, wherein butter quality percentage is 10-40%, emulsifying agent is comprised of high HLB value emulsifying agent and low HLB value emulsifying agent, the preparation process of the butter sauce sandwich structure of oil-in-water system is: by soybean lecithin add in cream, sucrose ester adds in starch syrup, after mixing respectively, high speed shear forms oil phase emulsion and water emulsion more separately, under the condition of rapid stirring water, slowly add afterwards oil phase, oil phase molecule is just wrapped up by water molecule, forms the butter sauce sandwich structure of oil-in-water system.Common HLB(hydrophilic lipophilic balance) it can only be that watr-proportion is far away higher than forming under the condition of oil phase ratio that the emulsifying agent that value is higher forms oil-in-water system.And the present invention is by the compound use of the higher sucrose ester of HLB value and the lower lecithin of HLB value, make the sandwich formation oil-in-water system of butter sauce, therefore the grease molecule in sandwich is no longer easy to the i.e. chocolate migration of another one Water-In-Oil system, thus standing time the long sandwich exsiccation phenomenon that also there will not be again.In addition, it can be syrup that the use of this emulsifying agent makes the main component of cream in sandwich, and the sandwich middle main component of traditional cream is grease, and the price of syrup is starkly lower than grease, therefore can reduce costs.
Sandwich cream 30-40%, the starch syrup 57-67% that mass percent is following, low HLB value emulsifying agent 0.1-0.3% and the high HLB value emulsifying agent 0.1-0.4% of comprising of this butter sauce.Can accomplish that oil phase accounting still can reach desirable emulsifying effectiveness under the condition at high proportion of 30-40%.And the material of this ratio can be in the situation that the consumption of adding as far as possible cream and reducing emulsifying agent allows the sandwich good emulsifying effectiveness that reaches as far as possible, be after the sandwich preparation of butter sauce completes, the fat content of upper strata, middle level, three some positions of lower floor will be detected after its standing 24 hours, its difference value is no more than 5%, and grease is evenly distributed.
Low HLB value emulsifying agent is in soybean lecithin, glycerin monostearate or sapn more than any, and high HLB value emulsifying agent is in sucrose ester or tween more than any.
The sandwich colloid that also comprises of this butter sauce, colloid consists of jointly gelatin and Arabic gum.Colloid, for stablizing the system of cream sandwich material, strengthens candy and stings sense.Gelatin has gelation, can make cream sandwich material system in gel state, is unlikely to during preservation water-oil separating.Arabic gum makes gelatin possess heat endurance, is unlikely to when temperature is higher system unstable, and both cooperations can make the sandwich best mouthfeel that reaches.
It is 2-2.5% that gelatin accounts for the sandwich mass percent of butter sauce, and it is 0.1-0.5% that Arabic gum accounts for the sandwich mass percent of butter sauce, and during this proportioning, cream sandwich material system is the most stable, and it stings sense the best.
Sandwich have appropriate essence, pigment in addition.Mediation mouthfeel, makes it better.
The preparation technology of described chocolate cream, comprises the following steps successively,
(1) the sandwich preparation of butter sauce: first respectively low HLB value emulsifying agent is added cream, high HLB value emulsifying agent to add starch syrup, after mixing, high speed shear forms oil phase emulsion and water emulsion respectively, allow water under the condition of rapid stirring, slowly add oil phase, oil phase molecule is just wrapped up by water molecule, form oil-in-water system, the infusion of Zai Yong interlayer preserving kettle is 92-95% to solid quality percentage, be cooled to lower than 100 ℃, controlling biodiversity percentage is 9-11%, obtain thickness and when high temperature the butter sauce of tool mobility sandwich;
(2) sandwich moulding by casting: sandwich and chocolate mass is put into respectively the sandwich hopper of casting machine and cladding hopper by the butter sauce making, cladding and core material enter the mould of spheroid or other shapes from the inside and outside hole beam of every pouring nozzle simultaneously, be incubated 55-65 ℃ of moulding by casting, volume ratio is cladding 80%, core material 20%;
(3) sizing: moulding by casting is by supercooling, and chocolate solidifies, inner sandwich is the butter sauce structure of thickness, makes chocolate cream.
The low HLB value emulsifying agent of step in is (1) soybean lecithin, glycerin monostearate, sapn, and high HLB value emulsifying agent is sucrose ester, tween.
After the sandwich oil-in-water system infusion of butter sauce of step in is (1) cooling, after will colloid water dissolving, add wherein.
After the sandwich oil-in-water system infusion of butter sauce of step in is (1) cooling, add appropriate essence, pigment to mix.
The specific embodiment
Now provide embodiment to describe a kind of chocolate cream of the present invention and preparation technology thereof in detail.
Chocolate cream comprises that butter sauce is sandwich and wraps up its outer chocolate, sandwich cream, starch syrup, low HLB value emulsifying agent and the high HLB value emulsifying agent of comprising of this butter sauce, and concrete usage ratio sees the following form.
The preparation technology of chocolate cream comprises the following steps (according to proportioning in table, processing) successively below:
(1) the sandwich preparation of butter sauce: first respectively low HLB value emulsifying agent is added cream, high HLB value emulsifying agent to add starch syrup, after mixing, high speed shear forms oil phase emulsion and water emulsion respectively, allow water under the condition of rapid stirring, slowly add oil phase, oil phase molecule is just wrapped up by water molecule, form oil-in-water system, the infusion of Zai Yong interlayer preserving kettle, is cooled to lower than 100 ℃, control moisture, obtain thickness and when high temperature the butter sauce of tool mobility sandwich;
(2) sandwich moulding by casting: sandwich and chocolate mass is put into respectively the sandwich hopper of casting machine and cladding hopper by the butter sauce making, cladding and core material enter the mould of spheroid or other shapes from the inside and outside hole beam of every pouring nozzle simultaneously, insulated pouring moulding, volume ratio is cladding 80%, core material 20%;
(3) sizing: moulding by casting is by supercooling, and chocolate solidifies, inner sandwich is the butter sauce structure of thickness, makes chocolate cream.
After the sandwich oil-in-water system infusion of butter sauce of step in is (1) cooling, after can colloid water dissolving, add wherein.
After the sandwich oil-in-water system infusion of butter sauce of step in is (1) cooling, can add appropriate essence, pigment to mix.
Each parameter and each embodiment finished product effect table in each ratio of components of embodiment 1-5 (mass percent), preparation technology:
From upper table, can regard as, it is better that embodiment 1 compares the finished product resultant effect of embodiment 2-5: finished product contains more cream, and mouthfeel is better, and the fat content difference during butter sauce is sandwich is less, emulsifying effectiveness is better, the gelatin Heat stability is good during butter sauce is sandwich, and integral body is stung and is felt good and do not stick to one's teeth.
Claims (10)
1. a chocolate cream, comprise that butter sauce is sandwich and wrap up its outer chocolate, it is characterized in that: the sandwich cream that comprises of butter sauce, starch syrup, emulsifying agent, wherein butter quality percentage is 10-40%, emulsifying agent is comprised of high HLB value emulsifying agent and low HLB value emulsifying agent, cream, starch syrup, emulsifying agent forms oil-in-water system jointly, the preparation process of this oil-in-water system is: soybean lecithin is added in cream, sucrose ester adds in starch syrup, after mixing respectively, high speed shear forms oil phase emulsion and water emulsion more separately, under the condition of rapid stirring water, slowly add afterwards oil phase, oil phase molecule is just wrapped up by water molecule, form oil-in-water system.
2. chocolate cream according to claim 1, is characterized in that: sandwich cream 30-40%, the starch syrup 57-67% that mass percent is following, low HLB value emulsifying agent 0.1-0.3% and the high HLB value emulsifying agent 0.1-0.4% of comprising of this butter sauce.
3. chocolate cream according to claim 1, is characterized in that: low HLB value emulsifying agent is in soybean lecithin, glycerin monostearate or sapn more than any, and high HLB value emulsifying agent is in sucrose ester or tween more than any.
4. chocolate cream according to claim 1, it is characterized in that: the sandwich colloid that also comprises of this butter sauce, it consists of jointly gelatin and Arabic gum, and this colloid adds in the oil-in-water system jointly consisting of cream, starch syrup, emulsifying agent preparing.
5. chocolate cream according to claim 4, is characterized in that: it is 2-2.5% that gelatin accounts for the sandwich mass percent of butter sauce, and it is 0.1-0.5% that Arabic gum accounts for the sandwich mass percent of butter sauce.
6. according to the arbitrary described chocolate cream of claim 1-5, it is characterized in that: sandwich have appropriate essence, pigment in addition.
7. according to the preparation technology of the arbitrary described chocolate cream of claim 1-5, it is characterized in that: comprise the following steps successively,
(1) the sandwich preparation of butter sauce: first respectively low HLB value emulsifying agent is added cream, high HLB value emulsifying agent to add starch syrup, after mixing, high speed shear forms oil phase emulsion and water emulsion respectively, allow water under the condition of rapid stirring, slowly add oil phase, oil phase molecule is just wrapped up by water molecule, form oil-in-water system, the infusion of Zai Yong interlayer preserving kettle is 92-95% to solid quality percentage, be cooled to lower than 100 ℃, controlling biodiversity percentage is 9-11%, obtain thickness and when high temperature the butter sauce of tool mobility sandwich;
(2) sandwich moulding by casting: sandwich and chocolate mass is put into respectively the sandwich hopper of casting machine and cladding hopper by the butter sauce making, cladding and core material enter the mould of spheroid or other shapes from the inside and outside hole beam of every pouring nozzle simultaneously, be incubated 55-65 ℃ of moulding by casting, volume ratio is cladding 80%, core material 20%;
(3) sizing: moulding by casting is by supercooling, and chocolate solidifies, inner sandwich is the butter sauce structure of thickness, makes chocolate cream.
8. the preparation technology of chocolate cream according to claim 7, is characterized in that: the low HLB value emulsifying agent of step in is (1) soybean lecithin, glycerin monostearate, sapn, and high HLB value emulsifying agent is sucrose ester, tween.
9. the preparation technology of chocolate cream according to claim 7, is characterized in that: after the sandwich oil-in-water system infusion of butter sauce of step in is (1) cooling, after will colloid water dissolving, add wherein.
10. the preparation technology of chocolate cream according to claim 9, is characterized in that: after the sandwich oil-in-water system infusion of butter sauce of step in is (1) cooling, add appropriate essence, pigment to mix.
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Cited By (2)
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| CN105639020A (en) * | 2016-02-04 | 2016-06-08 | 金冠(中国)食品有限公司 | Making process and product of high-butterfat-content crisp pralines and device |
| TWI632857B (en) * | 2017-01-11 | 2018-08-21 | 統一企業股份有限公司 | Syrup cream and making method thereof |
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| CN105076619B (en) * | 2014-05-05 | 2019-02-12 | 内蒙古伊利实业集团股份有限公司 | A kind of frozen is with dismissing milk chocolate ball, frozen and preparation method thereof |
| CN104186881B (en) * | 2014-08-04 | 2016-06-22 | 金冠(中国)食品有限公司 | The production method of a kind of soft taffy of high butterfat and goods thereof |
| CN105580873A (en) * | 2015-12-19 | 2016-05-18 | 重庆谭葫芦食品有限公司 | Manufacturing method for sandwich biscuits |
| CN108522767A (en) * | 2018-05-15 | 2018-09-14 | 西安中粮工程研究设计院有限公司 | A kind of soft sweets and preparation method thereof of enhancing memory |
| TWI721330B (en) * | 2018-11-05 | 2021-03-11 | 妮娜有限公司 | Method of producing chocolate chip having filling |
| CN111084265B (en) * | 2019-12-24 | 2023-06-30 | 可可琳纳食品海门有限公司 | Chocolate sauce formula used as stuffing with flowing center |
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| JPH0383539A (en) * | 1989-08-28 | 1991-04-09 | Fuji Oil Co Ltd | Production of whipped cream |
| US5202137A (en) * | 1990-06-29 | 1993-04-13 | Berwind Pharmaceutical Services, Inc. | Method of inhibiting fat and oil migration from an oily substrate of a food product into a coating layer of a food product |
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| JP5191669B2 (en) * | 2006-03-31 | 2013-05-08 | 株式会社ポッカコーポレーション | Cream composition |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105639020A (en) * | 2016-02-04 | 2016-06-08 | 金冠(中国)食品有限公司 | Making process and product of high-butterfat-content crisp pralines and device |
| CN105639020B (en) * | 2016-02-04 | 2019-11-05 | 金冠(中国)食品有限公司 | The preparation process and its product and equipment of a kind of crisp praline of high butterfat |
| TWI632857B (en) * | 2017-01-11 | 2018-08-21 | 統一企業股份有限公司 | Syrup cream and making method thereof |
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