CN106070934A - 一种巧克力豆 - Google Patents
一种巧克力豆 Download PDFInfo
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- CN106070934A CN106070934A CN201610427943.1A CN201610427943A CN106070934A CN 106070934 A CN106070934 A CN 106070934A CN 201610427943 A CN201610427943 A CN 201610427943A CN 106070934 A CN106070934 A CN 106070934A
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- food additives
- marble chocolate
- cocoa butter
- pulp layer
- granulated sugar
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Abstract
本发明公开了一种巧克力豆,该一种巧克力豆包括果肉层和包裹在果肉层外的巧克力层,所述果肉层包括可可脂、干果肉、白砂糖和第一食品添加剂,所述巧克力层包括可可脂、白砂糖、酸奶奶粉、脱脂奶粉和第二食品添加剂,具有降低热量的效果。
Description
技术领域
本发明涉及巧克力生产领域,更具体地说,它涉及一种巧克力豆。
背景技术
巧克力,是以可可脂为主要原料制成的一种甜食,其口感甜美,具有一股浓郁的香气,广受消费者喜爱。巧克力豆,是一种常见的巧克力制品,传统的巧克力豆就是在巧克力外层涂抹糖衣的制品。
申请公布号为CN102894159A、申请公布日为2013年1月30日的中国专利公开了一种巧克力豆,该巧克力豆由可可脂15~38wt%、白砂糖47~60wt%、碱化可可粉12~16wt%、葡萄糖2~6wt%和卵磷脂1~3wt%构成。与该专利相似的,传统的巧克力豆的主要成分是可可脂、糖衣和可可粉等原料,其热量高,在一定程度上限制了消费力。
因此,研发出一种热量低的巧克力豆具有一定的市场应用价值。
发明内容
本发明的目的是提供一种巧克力豆,其解决了现有巧克力豆热量高的问题,具有降低热量的效果。
本发明的上述技术目的是通过以下技术方案得以实现的:
一种巧克力豆,包括果肉层和包裹在果肉层外的巧克力层,所述果肉层包括可可脂、干果肉、白砂糖和第一食品添加剂,所述巧克力层包括可可脂、白砂糖、酸奶奶粉、脱脂奶粉和第二食品添加剂。
本申请中,所有原料均为食品级。可可脂,指的是从可可液块中取出的乳黄色硬性天然植物油脂,其是已知的最稳定食用油;干果肉,指是经过干燥处理的果肉,干燥过程可为风干、阴干、冷冻干燥等,果肉指的是植物中可食用的部分;白砂糖,是日常生活中广泛使用的食糖,其为含蔗糖95%以上的结晶体;酸奶奶粉,是用筛选和驯化后的乳酸链球菌及乳酸杆菌混合接种于鲜牛奶,经发酵和喷雾干燥而制成的,其能保持原发酵剂的活力、营养成分及风味,可作为发酵剂直接用于酸奶生产而无需再经活化与扩大;脱脂奶粉,是以鲜牛奶为原料,经脱脂、浓缩和干燥制成的,其蛋白质不低于非脂乳固体的34wt%且脂肪不高于2.0wt%。
采用上述技术方案,将可可脂、干果肉、白砂糖和第一食品添加剂混合制备果肉层,可可脂和白砂糖经干果肉稀释,可以减少热量的引入,还兼具可可脂和果肉的营养;干燥处理的果肉保存期相对较长,且可可脂内含有防止变质的天然抗氧化剂,可可脂与干果肉结合后,可以进一步延长干果肉的保存期;将可可脂、白砂糖、酸奶奶粉、脱脂奶粉和第二食品添加剂混合制备巧克力层,可可脂经酸奶奶粉和脱脂奶粉稀释,除了可以减少热量的引入,还可以帮助消化和排毒;
综上,本申请的一种巧克力豆热量低、营养价值高、助消化和排毒、口感丰富。
进一步优选为:所述第一食品添加剂选用焦亚硫酸钠、柠檬酸中的一种或多种;所述第二食品添加剂选用磷脂、香兰素、柠檬酸中的一种或多种。
本申请中,焦亚硫酸钠能进一步延长干果肉的保存期;柠檬酸,具有温和爽快的酸味,其可作为酸性调味剂和防腐剂,同时其还改善果肉层的感官性状,促进食欲和促进体内钙、磷物质的消化吸收;磷脂,指的是食品级大豆磷脂,大豆磷脂是一种的亲水亲油两性表面活性剂,其降低物料黏度而加速巧克力层内的可可脂、酸奶奶粉和脱脂奶粉的分散,使其分散均匀,同时在体系中添加有大豆磷脂可促进本申请的一种巧克力豆的脱模和延长本申请的一种巧克力豆的保存期;香兰素,又名香草醛,具有浓烈奶香味,留香持久,起增香和定香作用。
进一步优选为:所述干果肉选用芒果、草莓、蔓越莓、陈皮、洛神花、蓝莓、菠萝、车厘子、葡萄干中的一种或多种,且所述干果肉的含水量≤15wt%。
研究发现,随着含水量的降低,果肉的保存期可以得到延长;在本申请的果肉层中添加的干果肉与可可脂及其他物质结合后,干果肉的含水量≤15wt%时干果肉的保质期和完全无水的干果肉的保质期相差不大;而当干果肉含水量在5~15wt%时,其熔融分散等工艺过程相对易进行且得到的果肉层更细腻柔和。
进一步优选为:按质量份数计,果肉层和巧克力层的总原料包括:可可脂15~20份、干果肉25~75份、白砂糖15~30份、酸奶粉5~10份、奶粉5~10份、第一食品添加剂0.5~1.5份和第二食品添加剂1~7.5份。
进一步优选为:按质量份数计,果肉层中,所述可可脂、干果肉、白砂糖和第一食品添加剂的用量比为1∶5~15∶0.5~1.5∶0.1~0.3;巧克力层中,所述可可脂、白砂糖、酸奶奶粉、脱脂奶粉和第二食品添加剂的用量比为1∶0.5~2∶0.5~1.5∶0.5~1.5∶0.2~0.5。
进一步优选为:所述果肉层为球状,且其由如下方法制备得到:取可可脂和白砂糖混合,精磨,升温熔融;待熔融均匀后,加入干果肉,保温搅拌;待上述混合物混合均匀后,于其中加入第一食品添加剂,保温搅拌,得到混合均匀的糊状混合物;将糊状混合物造粒并低温冷冻成型,即得。
采用上述技术方案,精磨有利于混合充分,同时保证熔融前的样品的颗粒能够相差不大,有利于保证熔融的效果和效率,有利于不同批次之间的生产控制;通过上述制备,过程中能消除可可脂的晶型记忆作用,有利于保证产品的均一稳定性,为可可脂的结晶创造均一稳定的环境;得到的果肉层分散均匀、口感柔和细腻,放置过程中不易出现霜;同时制备过程简易可控,具有大生产化的可操作性;
通过上述方法对果肉进行提取,即将干果肉置于熔融物中,制备糊状混合物,可以使干果肉和可可脂、白砂糖分散均匀,还能促进果肉内的营养物质融入果肉层内,将各营养物质分散而促进其比表面积,促进人体吸收;同时可可脂可减少果肉内挥发性物质的损失,保持果肉的原生态,进一步提高营养价值。
进一步优选为:所述一种巧克力豆层由如下方法制备得到:取可可脂、白砂糖、酸奶奶粉和脱脂奶粉混合,精磨,升温熔融;待熔融均匀后,加入第二食品添加剂,保温搅拌;待上述混合物混合均匀后,将其包裹在果肉层外,调温处理,即得。
采用上述技术方案,精磨有利于混合充分,同时保证熔融前的样品的颗粒能够相差不大,有利于保证熔融的效果和效率,有利于不同批次之间的生产控制;通过上述制备,重结晶操作,过程中能消除可可脂的晶型记忆作用,有利于保证产品的均一稳定性,为可可脂的结晶创造均一稳定的环境;得到的巧克力层醇香、口感柔和细腻,放置过程中不易转晶且能稳定放置;同时制备过程简易可控,具有大生产化的可操作性。
进一步优选为:所述调温处理的具体步骤为:先冷却至27~29℃,再从27~29℃重新升温至32~33℃,冷却速度和升温速度均为0.5~2℃/10min。
采用上述技术方案,以0.5~2℃/10min冷却至27~29℃,降低冷却温度,有利于得到常温下稳定的晶型β,而再从27~29℃重新升温至32~33℃,有利于除去其他晶型的晶核,保证纯晶型β的生成;通过上述方法制备得到的一种巧克力豆中可可脂完全以稳定的晶型β存在,其稳定且在放置过程不会发生转晶,不易结霜、变质。
进一步优选为:所述巧克力层外包裹有预涂粉,所述预涂粉包括***胶和淀粉。
采用上述技术方案,预涂粉起到隔离作用,防止外环境和巧克力层的水分和油分等发生迁移,同时还能提高产品的热稳定性,使本申请的一种巧克力豆在夏天也能正常食用;***胶,是一种产于非洲撒哈拉沙漠以南的半沙漠带的天然植物胶,主要包括有树胶醛糖、半乳糖、葡萄糖醛酸等;淀粉,是一种多糖;***胶和淀粉组成的预涂粉,其体系黏稠且与巧克力层粘性强,表面光泽,其熔点高而在夏天等高温天气能保持原状从而保护巧克力层,具有一定的疏水性而可减少吸水量。
综上所述,本发明具有以下有益效果:
1、热量低、营养价值高、口感丰富:
2、细度均匀、口感柔和细腻:
3、稳定、保存期长。
附图说明
图1是实施例1的剖面结构示意图;
图2是实施例9的剖面结构示意图。
图中,1、果肉层;2、巧克力层;3、预涂层。
具体实施方式
以下结合附图对本发明作进一步详细说明。
本具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
实施例1:一种巧克力豆,参照图1,包括依次设置的球状的果肉层1、包裹在果肉层1外的巧克力层2、包裹在巧克力层2外的预涂层3。
该一种巧克力豆由如下方法制备得到:
步骤1,制备球状的果肉层:取可可脂和白砂糖混合,精磨,升温熔融;待熔融均匀后,加入干果肉,保温搅拌;待上述混合物混合均匀后,于其中加入第一食品添加剂,保温搅拌,得到混合均匀的糊状混合物;将糊状混合物造粒并低温冷冻成型,即得;
步骤2,取可可脂、白砂糖、酸奶奶粉和脱脂奶粉混合,精磨,升温熔融;待熔融均匀后,加入第二食品添加剂,保温搅拌;待上述混合物(即巧克力层)混合均匀后,将其包裹在果肉层外,先以0.5~2℃/10min的速度冷却至27~29℃,再从27~29℃先以0.5~2℃/10min的速度重新升温至32~33℃,冷却速度和升温速度均为0.5~2℃/10min,得到包裹有巧克力层的果肉层;
步骤3:取预涂粉各成分混合,升温熔融,搅拌混合均匀后将其包裹在巧克力层的外层,即得本申请所述的一种巧克力豆;
实施例1的各成分信息如表1所示。
实施例2:一种巧克力豆,与实施例1的不同之处在于,各成分信息如表1所示。
实施例3:一种巧克力豆,与实施例1的不同之处在于,各成分信息如表1所示。
表1 实施例1-3的各成分及其用量(质量份数)
实施例4:一种巧克力豆,与实施例3的不同之处在于,将水含量5wt%的芒果果肉改成水含量2wt%的陈皮。
实施例5:一种巧克力豆,与实施例3的不同之处在于,将水含量5wt%的芒果果肉改成水含量3wt%的洛神花。
实施例6:一种巧克力豆,与实施例3的不同之处在于,将水含量5wt%的芒果果肉改成水含量12wt%的菠萝。
实施例7:一种巧克力豆,与实施例3的不同之处在于,将水含量5wt%的芒果果肉改成水含量9wt%的车厘子。
实施例8:一种巧克力豆,与实施例3的不同之处在于,将水含量5wt%的芒果果肉改成水含量7wt%的葡萄干。
实施例9:一种巧克力豆,参照图2,与实施例3的不同之处在于,未进行步骤3处理,即未添加预涂层。
实施例10:一种巧克力豆,与实施例3的不同之处在于,预涂层中未添加淀粉。
实施例11:一种巧克力豆,与实施例3的不同之处在于,将步骤2改为:
步骤2,取可可脂、白砂糖、酸奶奶粉和脱脂奶粉混合,精磨,升温熔融;待熔融均匀后,加入第二食品添加剂,保温搅拌;待上述混合物(即巧克力层)混合均匀后,将其包裹在果肉层外,直接冷却至32~33℃,得到包裹有巧克力层的果肉层。
实施例12:一种巧克力豆,与实施例3的不同之处在于,将步骤2中的冷却速度和升温速度均改为5℃/10min。
实施例13:一种巧克力豆,与实施例3的不同之处在于,将步骤2中的酸奶奶粉和脱脂奶粉用普通奶粉替代。
实施例14:一种巧克力豆,与实施例3的不同之处在于,直接取水含量5wt%的芒果果肉75份为果肉层。
实施例15:细度测定试验
试验对象:实施例1-14的一种巧克力豆。
试验内容:参考GB/T 19343-2003进行细度测定试验。
试验结果:如表2所示,实施例1-11、13的果肉层和巧克力层、实施例14的巧克力层的细度均≤25μm,而实施例12的果肉层和巧克力层的细度均≤35μm。
表2 细度测定试验结果
实施例16:稳定性测试试验
试验对象:实施例1-14的一种巧克力豆。
试验内容:取试验对象分别于0℃/20%RH和25℃/60%RH下放置0d、2m和12m,观察其起霜情况;其中,起霜的程度按表3进行评价;每个试验对象平行取10个,其结果按平均计。
试验结果:如表4所示,在0℃/20%RH和25℃/60%RH下放置12m的过程中,实施例1-10的果肉层和巧克力层、实施例14的巧克力层、实施例11和13的果肉层无起霜,而实施例12的果肉层和巧克力层、实施例13的巧克力层在放置12个月后有0%~5%的起霜,实施例11的巧克力层在放置12个月后有5%~25%的起霜。
表3 巧克力起霜程度评价
起霜面积占巧克力制品总面积的比例X | 等级 |
X=0% | I |
0%<X≤5% | II |
5%<X≤25% | III |
25%<X≤75% | IV |
X>75% | V |
表4 稳定性测试试验结果
Claims (9)
1.一种巧克力豆,其特征在于,包括果肉层和包裹在果肉层外的巧克力层,所述果肉层包括可可脂、干果肉、白砂糖和第一食品添加剂,所述巧克力层包括可可脂、白砂糖、酸奶奶粉、脱脂奶粉和第二食品添加剂。
2.根据权利要求1所述的一种巧克力豆,其特征在于,所述第一食品添加剂选用焦亚硫酸钠、柠檬酸中的一种或多种;所述第二食品添加剂选用磷脂、香兰素、柠檬酸中的一种或多种。
3.根据权利要求1所述的一种巧克力豆,其特征在于,所述干果肉选用芒果、草莓、蔓越莓、陈皮、洛神花、蓝莓、菠萝、车厘子、葡萄干中的一种或多种,且所述干果肉的含水量≤15wt%。
4.根据权利要求1所述的一种巧克力豆,其特征在于,按质量份数计,果肉层和巧克力层的总原料包括:可可脂15~20份、干果肉25~75份、白砂糖15~30份、酸奶粉5~10份、奶粉5~10份、第一食品添加剂0.5~1.5份和第二食品添加剂1~7.5份。
5.根据权利要求4所述的一种巧克力豆,其特征在于,按质量份数计,果肉层中,所述可可脂、干果肉、白砂糖和第一食品添加剂的用量比为1:5~15:0.5~1.5:0.1~0.3;巧克力层中,所述可可脂、白砂糖、酸奶奶粉、脱脂奶粉和第二食品添加剂的用量比为1:0.5~2:0.5~1.5:0.5~1.5:0.2~0.5。
6.根据权利要求1所述的一种巧克力豆,其特征在于,所述果肉层为球状,且其由如下方法制备得到:取可可脂和白砂糖混合,精磨,升温熔融;待熔融均匀后,加入干果肉,保温搅拌;待上述混合物混合均匀后,于其中加入第一食品添加剂,保温搅拌,得到混合均匀的糊状混合物;将糊状混合物造粒并低温冷冻成型,即得。
7.根据权利要求6所述的一种巧克力豆,其特征在于,所述一种巧克力豆层由如下方法制备得到:取可可脂、白砂糖、酸奶奶粉和脱脂奶粉混合,精磨,升温熔融;待熔融均匀后,加入第二食品添加剂,保温搅拌;待上述混合物混合均匀后,将其包裹在果肉层外,调温处理,即得。
8.根据权利要求7所述的一种巧克力豆,其特征在于,所述调温处理的具体步骤为:先冷却至27~29℃,再从27~29℃重新升温至32~33℃,冷却速度和升温速度均为0.5~2℃/10min。
9.根据权利要求1所述的一种巧克力豆,其特征在于,所述巧克力层外包裹有预涂粉,所述预涂粉包括***胶和淀粉。
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