CN105851428A - 一种非氢化代可可脂巧克力及其制造方法 - Google Patents
一种非氢化代可可脂巧克力及其制造方法 Download PDFInfo
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Classifications
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Abstract
本发明公开了一种非氢化代可可脂巧克力及其制造方法;其由下列百分比计的原料组成:非氢化植物油:35‑50%;白砂糖:30‑50%;可可粉:6‑30%;奶粉:5%‑40%;麦芽糊精:1‑10%;大豆蛋白:2‑8%;单硬脂酸甘油酯:1‑5%;大豆磷脂:0.2‑0.5%;聚甘油蓖麻醇酯:0.1‑0.3%;蔗糖脂肪酸酯:0.1‑0.3%;食用香精:0.01‑0.1%。与现有技术相比,本发明具有如下优点:(1)本发明的非氢化代可可脂巧克力不含氢化植物油,不含反式脂肪酸,能够满足当今社会人们在健康、营养食品上的需求。(2)本发明在使用非氢化植物油为原料制备代可可脂巧克力时,通过乳化剂的协同作用,克服了非氢化植物油生产巧克力过程中质构较软,不易操作,风味口感差的缺点,满足了客户的质量要求。
Description
技术领域
本发明涉及一种巧克力及其制造方法,具体涉及一种非氢化代可可脂巧克力及其制造方法。
背景技术
在国内传统的代可可脂巧克力生产中,都是以氢化植物油为主要原料。氢化植物油是一种人工油脂,包括人们熟知的奶精、植脂末、人造奶油、代可可脂等。它是普通植物油在一定的温度和压力下加氢催化而成。经过氢化的植物油体系均一,无杂味,硬度增加,熔点高,故在室温下能保持固体的形状,可塑性、融合性、乳化性都增强,可以使食物更加酥脆。同时,还能够延长产品的保质期,因此被广泛地应用于食品加工中。但是某些未能完全氢化的氢化植物油的化学结构呈反式键连接,成为反式脂肪酸,它不具有纯天然植物油脂的营养,而且不利于人体健康。氢化油加工过程中除了会产生一些反式脂肪酸以外,也会残留一些金属催化剂,这些物质对人体健康有影响,这就严重限制了其在食品加工中应用的安全性。
当今社会,人们对生活品质有更高的追求,对食品安全越来越关注,健康安全成为消费者购买产品的首要标准,所以采用非氢化植物 油代替氢化植物油应用到食品加工中是非常必要的。非氢化油脂是不经过加氢反应从纯天然植物中提取而得的油脂,因为没有经过加氢反应,故不含反式脂肪酸,益于人体健康。相对于氢化植物油来说,非氢化植物油中含有的对人体有益的不饱和脂肪酸达到16%以上。从营养角度看,它营养且不含胆固醇和反式脂肪酸,不饱和脂肪酸含量高。此外,由于非氢化植物油能正常参与人体代谢,营养价值较高,且对人体健康有利,已经成为人们追求健康食品的大趋势,是一种理想的食用油脂。但是非氢化油脂在食品中应用时存在骨架偏软,不易操作,风味口感差的缺点,这严重限制了其在食品加工中的应用。所以本发明主要是为了解决非氢化油脂的上述问题,通过乳化剂和稳定剂的调配使用、不同口感非氢化油脂的调配以及工艺的改进解决非氢化油脂在使用中存在的上述缺点,改善其乳化均一性、稳定性、操作性和口感等应用特性,制成非氢化代可可脂巧克力,提高产品的营养价值和健康特性。
发明内容
本发明目的是提供一种非氢化代可可脂巧克力及其制造方法,其原料中采用非氢化植物油代替氢化植物油,避免氢化植物油中饱和脂肪酸和反式脂肪酸给人体带来危害,并克服非氢化植物油生产巧克力的弊端,使产品性能和质量等同并超越采用氢化油制得的产品。
为了达到上述目的,本发明提供一种采用非氢化代可可脂生产的巧克力,其由下列百分比计的原料组成:
非氢化植物油:35-50%;
白砂糖:30-50%;
可可粉:6-30%;
奶粉:5%-40%;
麦芽糊精:1-10%;
大豆蛋白:2-8%;
单硬脂酸甘油酯:1-5%;
大豆磷脂:0.2-0.5%;
聚甘油蓖麻醇酯:0.1-0.3%;
蔗糖脂肪酸酯:0.1-0.3%;
食用香精:0.01-0.1%。
所述非氢化植物油为精炼棕榈仁油和椰子油,其重量比例为:25-28:10-12。
所述奶粉为脱脂奶粉和乳清粉。
此外,本发明还提供一种非氢化代可可脂巧克力的制备方法,通过该方法制得的非氢化巧克力有良好的风味口感和操作性,主要包括如下步骤:
1)将白砂糖用粉糖机粉碎成糖粉。
2)将非氢化植物油、蔗糖脂肪酸酯、单硬脂酸甘油酯一起投入融油锅中全部融化,制得油相,并保持在70-90℃备用。
3)将糖粉、可可粉、奶粉、大豆蛋白粉、麦芽糊精、部分油脂混合后输送至二辊碾磨机结合五辊碾磨机,碾磨至15-30微米,然后 将碾磨好的混合料输送至具有剪切搅拌功能的混合缸中,加入剩余油脂,剪切,搅拌,直至形成均匀的巧克力浆料,最后加入大豆磷脂,聚甘油蓖麻醇酯,食用香料。
4)将精磨好的物料输送至巧克力保温缸,然后采用浇注机,或者人工浇注,进入冷道冷却,冷道温度3-10℃,冷却成型之后,包装,检验,入库。
本发明中非氢化植物油是由精炼棕榈仁油和椰子油两种非氢化油脂调配而成的,解决了使用单种非氢化植物油熔点低的问题。
步骤3)中,混合物在精磨过程中,累计三次紧格精磨,精磨时间8-10小时,加热温度为50-75℃,直至巧克力浆料精磨至15-30微米时,给精磨机松格。然后再加入大豆磷脂,聚甘油蓖麻醇酯,食用香料混合半小时后输送至巧克力保温缸,灌装。
与现有技术相比,本发明具有如下优点:
(1)本发明的非氢化代可可脂巧克力不含氢化植物油,不含反式脂肪酸,能够满足当今社会人们在健康、营养食品上的需求。
(2)本发明在使用非氢化植物油为原料制备代可可脂巧克力时,通过乳化剂的协同作用,克服了非氢化植物油生产巧克力过程中质构较软,不易操作,风味口感差的缺点,满足了客户的质量要求。
具体实施方式
下面结合具体实施例进一步阐述本发明的技术特点。
实施例1:
生产100kg非氢化代可可脂巧克力配方:非氢化精炼棕榈仁油28kg,非氢化椰子油10kg,白砂糖32kg,可可粉8kg,脱脂奶粉10kg,乳清粉2.5kg,麦芽糊精4.85kg,大豆蛋白粉1.8kg,单硬脂酸甘油酯2kg,大豆磷脂0.4kg,聚甘油蓖麻醇酯0.2kg,蔗糖脂肪酸酯0.2kg,食用香精香兰素0.05kg。
制备工艺:
1)将白砂糖用粉糖机粉碎成糖粉。
2)将非氢化植物油、蔗糖脂肪酸酯、单硬脂酸甘油酯一起投入融油锅中全部融化,制得油相,并保持在70-90℃备用。
3)将糖粉、可可粉、奶粉、大豆蛋白粉、麦芽糊精、部分油脂混合后输送至二辊碾磨机结合五辊碾磨机,碾磨至15-30微米,然后将碾磨好的混合料输送至具有剪切搅拌功能的混合缸中,加入剩余油脂,剪切,搅拌,直至形成均匀的巧克力浆料,最后加入大豆磷脂,聚甘油蓖麻醇酯,食用香料。
4)将精磨好的物料输送至巧克力保温缸,然后采用浇注机,或者人工浇注,进入冷道冷却,冷道温度3-10℃,冷却成型之后,包装,检验,入库。
成品仓库温度要保持在18-25度,相对湿度≤60%。
通过上述方法得到的巧克力,经测试,其反式脂肪酸含量为0,且其质构不再偏软,操作性很好,无植物油的味道,风味口感良好。将其与氢化代可可脂巧克力进行对比,具体结果如表1所示。
表1非氢化代可可脂巧克力与氢化代可可脂巧克力对比
反式脂肪酸含量 | 操作性 | 硬度 | 风味口感 | |
非氢化巧克力 | 0 | 良好 | 适中 | 柔和,纯正 |
氢化巧克力 | 0.1-0.3 | 良好 | 质构偏硬 | 柔和 |
实施例2:
生产100kg非氢化代可可脂巧克力配方:非氢化精炼棕榈仁油25kg,非氢化椰子油12kg,白砂糖35kg,可可粉7kg,脱脂奶粉8kg,乳清粉4kg,麦芽糊精3.5kg,大豆蛋白粉2kg,单硬脂酸甘油酯2.5kg,大豆磷脂0.5kg,聚甘油蓖麻醇酯0.2kg,蔗糖脂肪酸酯0.2kg,食用香精香兰素0.1kg。
制备工艺:
1)将白砂糖用粉糖机粉碎成糖粉。
2)将非氢化植物油、蔗糖脂肪酸酯、单硬脂酸甘油酯一起投入融油锅中全部融化,制得油相,并保持在70-90℃备用。
3)将糖粉、可可粉、奶粉、大豆蛋白粉、麦芽糊精、部分油脂混合后输送至二辊碾磨机结合五辊碾磨机,碾磨至15-30微米,然后将碾磨好的混合料输送至具有剪切搅拌功能的混合缸中,加入剩余油脂,剪切,搅拌,直至形成均匀的巧克力浆料,最后加入大豆磷脂,聚甘油蓖麻醇酯,食用香料。
4)将精磨好的物料输送至巧克力保温缸,然后采用浇注机,或者人工浇注,进入冷道冷却,冷道温度3-10℃,冷却成型之后,包装,检验,入库。
成品仓库温度要保持在18-25度,相对湿度≤60%。
通过上述方法得到的巧克力,经测试,其反式脂肪酸含量为0,且其质构不再偏软,操作性很好,无植物油的味道,风味口感良好。将其与氢化代可可脂巧克力进行对比,具体结果如表2所示。
表2非氢化代可可脂巧克力与氢化代可可脂巧克力对比
反式脂肪酸含量 | 操作性 | 硬度 | 风味口感 | |
非氢化巧克力 | 0 | 良好 | 适中 | 柔和,纯正 |
氢化巧克力 | 0.1-0.3 | 良好 | 质构偏硬 | 柔和 |
实施例3:
生产100kg非氢化代可可脂巧克力配方:非氢化精炼棕榈仁油28kg,非氢化椰子油12kg,白砂糖30kg,可可粉9kg,脱脂奶粉7kg,乳清粉3kg,麦芽糊精5kg,大豆蛋白粉2.6kg,单硬脂酸甘油酯2.5kg,大豆磷脂0.45kg,聚甘油蓖麻醇酯0.2kg,蔗糖脂肪酸酯0.2kg,食用香精香兰素0.05kg。
制备工艺:
1)将白砂糖用粉糖机粉碎成糖粉。
2)将非氢化植物油、蔗糖脂肪酸酯、单硬脂酸甘油酯一起投入融油锅中全部融化,制得油相,并保持在70-90℃备用。
3)将糖粉、可可粉、奶粉、大豆蛋白粉、麦芽糊精、部分油脂混合后输送至二辊碾磨机结合五辊碾磨机,碾磨至15-30微米,然后将碾磨好的混合料输送至具有剪切搅拌功能的混合缸中,加入剩余油脂,剪切,搅拌,直至形成均匀的巧克力浆料,最后加入大豆磷脂,聚甘油蓖麻醇酯,食用香料。
4)将精磨好的物料输送至巧克力保温缸,然后采用浇注机,或者人工浇注,进入冷道冷却,冷道温度3-10℃,冷却成型之后,包装,检验,入库。
成品仓库温度要保持在18-25度,相对湿度≤60%。
通过上述方法得到的巧克力,经测试,其反式脂肪酸含量为0,且其质构不再偏软,操作性很好,无植物油的味道,风味口感良好。将其与氢化代可可脂巧克力进行对比,具体结果如表3所示。
表3非氢化代可可脂巧克力与氢化代可可脂巧克力对比
反式脂肪酸含量 | 操作性 | 硬度 | 风味口感 | |
非氢化巧克力 | 0 | 良好 | 适中 | 柔和,纯正 |
氢化巧克力 | 0.1-0.3 | 良好 | 质构偏硬 | 柔和 |
对比例
对比实施例主要是考察乳化剂的协同使用对巧克力产品性能如稳定性、操作性以及硬度等指标的影响。
对比例1:
配方:非氢化精炼棕榈仁油28kg,非氢化椰子油12kg,白砂糖30kg,可可粉9kg,脱脂奶粉7kg,乳清粉3kg,麦芽糊精5kg,大豆蛋白粉2.6kg,单硬脂酸甘油酯0kg,大豆磷脂0.45kg,聚甘油蓖麻醇酯0.2kg,蔗糖脂肪酸酯0.2kg,食用香精香兰素0.05kg。
制备工艺:同实施例1。
对比例2:
配方:非氢化精炼棕榈仁油28kg,非氢化椰子油12kg,白砂糖 30kg,可可粉9kg,脱脂奶粉7kg,乳清粉3kg,麦芽糊精5kg,大豆蛋白粉2.6kg,单硬脂酸甘油酯2.5kg,大豆磷脂0.45kg,聚甘油蓖麻醇酯0.2kg,蔗糖脂肪酸酯0kg,食用香精香兰素0.05kg。
制备工艺:同实施例1。
分别对比由上述三种对比例制得的巧克力产品的稳定性,操作性以及硬度,具体结果如表4所示。
表4对实施例3和对比例1,2制得的巧克力产品性能对比结果
Claims (6)
1.一种采用非氢化代可可脂生产的巧克力,其特征在于:其由以下百分比计的原料组成:
非氢化植物油:35-50%;
白砂糖:30-50%;
可可粉:6-30%;
奶粉:5%-40%;
麦芽糊精:1-10%;
大豆蛋白:2-8%;
单硬脂酸甘油酯:1-5%;
大豆磷脂:0.2-0.5%;
聚甘油蓖麻醇酯:0.1-0.3%;
蔗糖脂肪酸酯:0.1-0.3%;
食用香精:0.01-0.1%。
2.根据权利要求1所述的一种采用非氢化代可可脂生产的巧克力,其特征在于:所述非氢化植物油为精炼棕榈仁油和椰子油。
3.根据权利要求2所述的一种采用非氢化代可可脂生产的巧克力,其特征在于:所述的精炼棕榈仁油和椰子油,其重量比例为:25-28:10-12。
4.根据权利要求1所述的一种采用非氢化代可可脂生产的巧克力,其特征在于:所述奶粉为脱脂奶粉或乳清粉。
5.权利要求1所述一种非氢化代可可脂巧克力的制备方法,其特征在于:包括如下步骤:
1)将白砂糖用粉糖机粉碎成糖粉;
2)将非氢化植物油、蔗糖脂肪酸酯、单硬脂酸甘油酯一起投入融油锅中全部融化,制得油相,并保持在70-90℃备用;
3)将糖粉、可可粉、奶粉、大豆蛋白粉、麦芽糊精、部分油脂混合后输送至二辊碾磨机结合五辊碾磨机,碾磨至15-30微米,然后将碾磨好的混合料输送至具有剪切搅拌功能的混合缸中,加入剩余油脂,剪切,搅拌,直至形成均匀的巧克力浆料,最后加入大豆磷脂,聚甘油蓖麻醇酯,食用香料;
4)将精磨好的物料输送至巧克力保温缸,然后采用浇注机,或者人工浇注,进入冷道冷却,冷道温度3-10℃,冷却成型之后,包装,检验,入库。
6.根据权利要求5所述的制备方法,其特征在于:步骤3)中,混合物在精磨过程中,累计三次紧格精磨,精磨时间8-10小时,加热温度为50-75℃,直至巧克力浆料精磨至15-30微米时,给精磨机松格;然后再加入大豆磷脂,聚甘油蓖麻醇酯,食用香料混合半小时后输送至巧克力保温缸,灌装。
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