CN106359783A - 一种巧克力粉、巧克力风味冰激凌、制备方法 - Google Patents
一种巧克力粉、巧克力风味冰激凌、制备方法 Download PDFInfo
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- 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 title claims abstract description 63
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Classifications
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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
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- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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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
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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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
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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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
- A23G1/32—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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Inorganic Chemistry (AREA)
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Abstract
本发明涉及食品加工技术领域,具体涉及一种巧克力粉、巧克力风味冰激凌、制备方法。该巧克力粉由以下重量份数的原料制备而成:白砂糖20~65份、全脂奶粉5~25份、可可液块1~25份、植物油脂10~40份、可可粉10~28份、食盐0.01~0.1份、香兰素0.005~0.1份。本发明以五辊精磨机精磨制备巧克力粉,效率高,并且制备的巧克力粉油脂含量低,热稳定性好,巧克力风味浓郁,口感细腻,适于用于制作蛋糕、冰激凌、饼干等进行二次加工。该冰激凌以本发明巧克力粉为主要原料制备而成,具有浓郁的巧克力风味,口感细腻爽滑。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种巧克力粉、巧克力风味冰激凌、制备方法。
背景技术
巧克力是目前人们最喜爱的食物之一,巧克力具有缓解情绪,缓解压力的作用,它能给人带来安宁的感觉,更好地消除紧张情绪,起到缓解压力的作用,对于集中注意力、加强记忆力和提高智力都有作用。巧克力中含有的儿茶酸与茶中的含量一样多,儿茶酸能增强免疫力,预防癌症,干扰肿瘤的供血。巧克力是抗氧化食品,对延缓衰老有一定功效,巧克力中含有丰富的碳水化合物、脂肪、蛋白质和各类矿物质,人体对其吸收消化的速度很快。为了品尝到巧克力风味,市面上也逐渐出现了巧克力风味的蛋糕、冰激凌、饼干等食品,这些食品在制备过程中,通常需要在原料中加入巧克力粉,以赋予食品巧克力风味。
但是目前市面场的巧克力粉一般分两种,一种是采用制作好的巧克力切碎成粉,这种巧克力粉的缺陷在于油脂含量较高,一般为33~40%,制作工艺复杂,常温下易熔化,不易储存,不适合二次加工使用,不能用于二次包裹膨化产品、坚果颗粒等;另外一种是直接将可可粉与其他的调味粉状物混合调配而成,巧克力风味不明显。因此,从原料和工艺方法上研究开发出一种新的巧克力粉,对于巧克力风味食品的发展具有重要的意义。
发明内容
为了克服现有技术的缺陷,本发明的目的之一在于提供一种巧克力粉,该巧克力粉油脂含量低,热稳定性好,巧克力风味浓郁,口感细腻,适于用于制作蛋糕、冰激凌、饼干等进行二次加工。
本发明的目的之二在于提供一种巧克力粉的制备方法。
本发明的目的之三在于提供一种巧克力风味冰激凌,结构致密,口感细腻,具有浓郁的巧克力风味。
本发明的目的之四在于提供一种巧克力风味冰激凌的制备方法。
为了实现以上目的,本发明所采用的技术方案是:
一种巧克力粉,由以下重量份数的原料制备而成:白砂糖20~65份、全脂奶粉5~25份、可可液块1~25份、植物油脂10~40份、可可粉10~28份、食盐0.01~0.1份、香兰素0.005~0.1份。
优选的,上述巧克力粉,由以下重量份数的原料制备而成:白砂糖40份、全脂奶粉14份、可可液块5份、植物油脂25份、可可粉16份、食盐0.05份、香兰素0.05份。
所述植物油脂为可可脂、椰子油或棕榈油。
上述巧克力粉的制备方法,包括以下操作步骤:
1)按配方量取各原料混合均匀,呈塑性状态,得巧克力浆料;
2)将步骤1)制备的巧克力浆料加入巧克力五辊精磨机精磨,即得所述的巧克力粉。
步骤2)中巧克力五辊精磨机一侧压力为16-28bar,另一侧的压力为10-22bar。
步骤2)中巧克力五辊精磨机的一号辊温度为25-39℃,二号辊温度为25-41℃,三号辊温度为26-49℃,四号辊温度为31-59℃,五号辊温度为25-39℃
在上述五辊精磨机的压力和温度参数条件下对巧克力浆料进行精磨,在短时间之内(物料从一号辊到五号棍出料精磨时间大约3-9秒)即可将巧克力浆料精磨至粒度为25微米以下,得到所需的巧克力粉,大大降低在精磨过程中重金属引入的风险,去除巧克力中的金属异味,提高生产效率,而且该温度的设定也进一步的提升巧克力粉浓郁的可可香味和细腻的口感,提高其热稳定性。
步骤2)中将巧克力五辊精磨机预热后再加入巧克力浆料;其中巧克力五辊精磨机预热的具体方法为:将一号辊预热至25~31℃,二号辊预热至25~30℃,三号辊预热至26~32℃,四号辊预热至31~32℃,五号辊预热至25~30℃。
步骤1)中所述各原料混合均匀的具体方法为:取白砂糖粉碎,得白砂糖粉,备用;取可可液块和植物油脂加热至42~55℃,混合熔化,得液态油脂,备用;取备用的白砂糖粉、液态油脂、全脂奶粉、可可粉、食盐和香兰素混合,40~50℃温度下,搅拌15~25分钟至塑性状态,即得巧克力浆料。
一种巧克力风味冰激凌,由以下重量份数的原料制备而成:巧克力粉20~35份、白砂糖5~25份、麦芽糊精1~15份、乳化剂0.05~0.2份、香兰素0.01~0.05份、食盐0.01~0.1份、蜂蜜1~5份、刺槐豆胶0.05~0.15份、瓜尔胶0.01~0.25份、黄原胶0.01~0.15份、水50~74份;其中巧克力粉为上述巧克力粉。
优选的,上述巧克力风味冰激凌,由以下重量份数的原料制备而成:巧克力粉20份、白砂糖12份、麦芽糊精2份、乳化剂0.1份、香兰素0.03份、食盐0.02份、蜂蜜1份、刺槐豆胶0.1份、瓜尔胶0.2份、黄原胶0.1份、水65份。
所述乳化剂为单硬脂酸甘油酯。
上述巧克力风味冰激凌的制备方法,包括以下操作步骤:
A:取各原料水中溶解混合均匀,得混合物料;
B:将步骤A制备的混合物料依次经过杀菌、均质处理后,冷却至2~4℃进行老化后加入冰激凌冷凝机进行冷凝搅拌,硬化,即得。
本发明巧克力粉,以白砂糖、全脂奶粉、可可液块、植物油脂、可可粉、食盐和香兰素为原料制备而成,各原料在限定的用量范围内协同作用,使制备的巧克力粉油脂含量为20~28%,具有好的热稳定性,常温下不熔化,易贮存,并且具有浓郁的奶香巧克力风味,口感细腻。其中各原料的协同作用具体表现为:添加使用全脂奶粉,全脂奶粉的奶香味与可可粉和可可液块的可可风味融合,并且与添加的香兰素协同作用,提升产品的香味持久性,赋予所制备的巧克力粉浓郁的奶香巧克力风味;添加使用白砂糖与食盐、可可粉和可可液块协同作用,中和可可粉和可可液块的苦味,使制备的巧克力粉具有香甜的巧克力风味;采用可可液块和可可粉复配赋予产品可可风味,同时减少单一使用可可液块的用量,避免过多的使用可可液块导致的产品油脂含量过高,确保所制备的巧克力粉具有适中的油脂含量,热稳定性好,常温下不熔化,易于贮存和二次加工使用。
本发明巧克力粉适合于各种膨化类、坚果类产品的包裹,例如麦丽素、巧克力豆等产品,包裹时不易粘连,成型速度快,大大缩短包裹的时间,提高生产效率。
本发明巧克力粉的制备方法,采用五辊精磨机精磨制得粉状巧克力,操作步骤简单,易于控制,适于工业化推广应用。
本发明巧克力风味冰激凌,以本发明制备的巧克力粉为主要原料,并复配白砂糖、麦芽糊精、乳化剂、香兰素、食盐、蜂蜜、刺槐豆胶、瓜尔胶、黄原胶和水,制备而成,各原料在限定的用量范围内协同作用,使制备的巧克力风味冰激凌具有致密的结构,细腻的口感和浓郁的巧克力风味和适口的香甜口感,其中各原料的协同作用具体表现为:麦芽糊精具有乳化、增稠、改善产品结构和外观的作用,添加使用麦芽糊精与乳化剂协同作用,提高乳化剂的乳化性能,麦芽糊精与刺槐豆胶、瓜尔胶和黄原胶协同作用,产生增稠效果,使制备的冰激凌结构致密,口感细腻,同时降低单一乳化剂和增稠剂的用量,降低成本;麦芽糊精作为香味载体,与香兰素协同作用,提升产品的奶香和可可香味,刺激消费者的食欲;白砂糖、食盐和蜂蜜复配使用产生的甜味与巧克力粉的巧克力风味融合,赋予冰激凌适口的香甜巧克力风味,同时蜂蜜的添加使用,又进一步的提升冰激凌的口感细腻度,使制备的冰激凌口感爽滑。
具体实施方式
下面通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种巧克力粉,由以下重量份数的原料制备而成:白砂糖40份、全脂奶粉14份、可可液块5份、棕榈油25份、可可粉16份、食盐0.05份、香兰素0.05份。
上述巧克力粉的制备方法,具体操作步骤为:
1)取白砂糖粉碎,得白砂糖粉,备用;取可可液块和棕榈油加热至50℃,混合熔化,得液态油脂,备用;取备用的白砂糖粉、液态油脂、全脂奶粉、可可粉、食盐和香兰素混合,42℃温度下,搅拌20分钟至塑性状态,即得巧克力浆料;
2)将巧克力五辊精磨机预热水的水温加热到55℃,手动开启电磁阀,将热水通入一号辊到区号辊的加热腔体中,将一号辊预热至27℃,二号辊预热至27℃,三号辊预热至29℃,四号辊预热至31.5℃,五号辊预热至27℃,然后将步骤1)制备的巧克力浆料加入巧克力五辊精磨机,设定一侧压力为24bar,另一侧的压力为16bar,一号辊温度为32℃,二号辊温度为35℃,三号辊温度为37℃,四号辊温度为40℃,五号辊温度为33℃,精磨至细度达到25微米以下,即得所述的巧克力粉。
本实施例巧克力风味冰激凌,由以下重量份数的原料制备而成:巧克力粉20份、白砂糖12份、麦芽糊精2份、单硬脂酸甘油酯0.1份、香兰素0.03份、食盐0.02份、蜂蜜1份、刺槐豆胶0.1份、瓜尔胶0.2份、黄原胶0.1份、水65份;其中巧克力粉为本实施例中所制备的巧克力粉。
本实施例巧克力风味冰激凌的制备方法,具体操作步骤为:
A:取各原料水中溶解混合均匀,得混合物料;
B:将步骤A制备的混合物料依次经过杀菌、均质处理后,冷却至2~4℃
进行老化后加入冰激凌冷凝机进行冷凝搅拌,硬化,即得。
实施例2
一种巧克力粉,由以下重量份数的原料制备而成:白砂糖20份、全脂奶粉5份、可可液块1份、可可脂10份、可可粉10份、食盐0.01份、香兰素0.005份。
上述巧克力粉的制备方法,具体操作步骤为:
1)取白砂糖粉碎,得白砂糖粉,备用;取可可液块和可可脂加热至42℃,混合熔化,得液态油脂,备用;取备用的白砂糖粉、液态油脂、全脂奶粉、可可粉、食盐和香兰素混合,40℃温度下,搅拌25分钟至塑性状态,即得巧克力浆料;
2)将巧克力五辊精磨机预热水的水温加热到50℃,手动开启电磁阀,将热水通入一号辊到五号辊的加热腔体中,将一号辊预热至25℃,二号辊预热至25℃,三号辊预热至26℃,四号辊预热至31℃,五号辊预热至25℃,然后将步骤1)制备的巧克力浆料加入巧克力五辊精磨机,设定一侧压力为16bar,另一侧的压力为10bar,一号辊温度为25℃,二号辊温度为25℃,三号辊温度为26℃,四号辊温度为31℃,五号辊温度为25℃,精磨至细度达到25微米以下,即得所述的巧克力粉。
本实施例巧克力风味冰激凌,由以下重量份数的原料制备而成:巧克力粉25份、白砂糖5份、麦芽糊精1份、单硬脂酸甘油酯0.05份、香兰素0.01份、食盐0.01份、蜂蜜3份、刺槐豆胶0.05份、瓜尔胶0.01份、黄原胶0.01份、水50份;其中巧克力粉为本实施例中所制备的巧克力粉。
本实施例巧克力风味冰激凌的制备方法,同实施例1。
实施例3
一种巧克力粉,由以下重量份数的原料制备而成:白砂糖65份、全脂奶粉25份、可可液块25份、椰子油40份、可可粉16份、食盐0.05份、香兰素0.05份。
上述巧克力粉的制备方法,具体操作步骤为:
1)取白砂糖粉碎,得白砂糖粉,备用;取可可液块和椰子油加热至55℃,混合熔化,得液态油脂,备用;取备用的白砂糖粉、液态油脂、全脂奶粉、可可粉、食盐和香兰素混合,50℃温度下,搅拌15分钟至塑性状态,即得巧克力浆料;
2)将巧克力五辊精磨机预热水的水温加热到60℃,手动开启电磁阀,将热水通入一号辊到五号辊的加热腔体中,将一号辊预热至31℃,二号辊预热至30℃,三号辊预热至32℃,四号辊预热至32℃,五号辊预热至30℃,然后将步骤1)制备的巧克力浆料加入巧克力五辊精磨机,设定一侧压力为28bar,另一侧的压力为22bar,一号辊温度为39℃,二号辊温度为41℃,三号辊温度为49℃,四号辊温度为59℃,五号辊温度为39℃,精磨至细度达到25微米以下,即得所述的巧克力粉。
本实施例巧克力风味冰激凌,由以下重量份数的原料制备而成:巧克力粉35份、白砂糖25份、麦芽糊精15份、单硬脂酸甘油酯0.2份、香兰素0.05份、食盐0.1份、蜂蜜5份、刺槐豆胶0.15份、瓜尔胶0.25份、黄原胶0.15份、水74份;其中巧克力粉为本实施例中所制备的巧克力粉。
本实施例巧克力风味冰激凌的制备方法,同实施例1。
Claims (10)
1.一种巧克力粉,其特征在于,由以下重量份数的原料制备而成:白砂糖20~65份、全脂奶粉5~25份、可可液块1~25份、植物油脂10~40份、可可粉10~28份、食盐0.01~0.1份、香兰素0.005~0.1份。
2.如权利要求1所述的巧克力粉,其特征在于,由以下重量份数的原料制备而成:白砂糖40份、全脂奶粉14份、可可液块5份、植物油脂25份、可可粉16份、食盐0.05份、香兰素0.05份。
3.如权利要求1或2所述的巧克力粉,其特征在于,所述植物油脂为可可脂、椰子油或棕榈油。
4.一种如权利要求1或2所述的巧克力粉的制备方法,其特征在于,包括以下操作步骤:
1)按配方量取各原料混合均匀,呈塑性状态,得巧克力浆料;
2)将步骤1)制备的巧克力浆料加入巧克力五辊精磨机精磨,即得所述的巧克力粉。
5.如权利要求4所述的巧克力粉的制备方法,其特征在于,步骤2)中巧克力五辊精磨机一侧压力为16-28bar,另一侧的压力为10-22bar。
6.如权利要求4所述的巧克力粉的制备方法,其特征在于,步骤2)中巧克力五辊精磨机的一号辊温度为25-39℃,二号辊温度为25-41℃,三号辊温度为26-49℃,四号辊温度为31-59℃,五号辊温度为25-39℃。
7.如权利要求4所述的巧克力粉的制备方法,其特征在于,步骤2)中将巧克力五辊精磨机预热后再加入巧克力浆料;其中巧克力五辊精磨机预热的具体方法为:将一号辊预热至25~31℃,二号辊预热至25~30℃,三号辊预热至26~32℃,四号辊预热至31~32℃,五号辊预热至25~30℃。
8.一种巧克力风味冰激凌,其特征在于,由以下重量份数的原料制备而成:巧克力粉20~35份、白砂糖5~25份、麦芽糊精1~15份、乳化剂0.05~0.2份、香兰素0.01~0.05份、食盐0.01~0.1份、蜂蜜1~5份、刺槐豆胶0.05~0.15份、瓜尔胶0.01~0.25份、黄原胶0.01~0.15份、水50~74份;其中巧克力粉为如权利要求1或2所述的巧克力粉。
9.如权利要求8所述的巧克力风味冰激凌,其特征在于,由以下重量份数的原料制备而成:巧克力粉20份、白砂糖12份、麦芽糊精2份、乳化剂0.1份、香兰素0.03份、食盐0.02份、蜂蜜1份、刺槐豆胶0.1份、瓜尔胶0.2份、黄原胶0.1份、水65份。
10.一种如权利要求9或10所述的巧克力风味冰激凌的制备方法,其特征在于,包括以下操作步骤:
A:取各原料水中溶解混合均匀,得混合物料;
B:将步骤A制备的混合物料依次经过杀菌、均质处理后,冷却至2~4℃进行老化后加入冰激凌冷凝机进行冷凝搅拌,硬化,即得。
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