CN106615501A - Heat-proof chocolate coating - Google Patents
Heat-proof chocolate coating Download PDFInfo
- Publication number
- CN106615501A CN106615501A CN201610845135.7A CN201610845135A CN106615501A CN 106615501 A CN106615501 A CN 106615501A CN 201610845135 A CN201610845135 A CN 201610845135A CN 106615501 A CN106615501 A CN 106615501A
- Authority
- CN
- China
- Prior art keywords
- heat
- chocolate coating
- coating
- resistant
- chocolate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 111
- 238000000576 coating method Methods 0.000 title claims abstract description 97
- 239000011248 coating agent Substances 0.000 title claims abstract description 96
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 35
- 238000002844 melting Methods 0.000 claims abstract description 30
- 230000008018 melting Effects 0.000 claims abstract description 30
- 244000299461 Theobroma cacao Species 0.000 claims description 113
- 235000015895 biscuits Nutrition 0.000 claims description 32
- 235000014633 carbohydrates Nutrition 0.000 claims description 31
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 11
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 10
- 239000008101 lactose Substances 0.000 claims description 10
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 239000004519 grease Substances 0.000 claims description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 8
- 239000000811 xylitol Substances 0.000 claims description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 8
- 229960002675 xylitol Drugs 0.000 claims description 8
- 235000010447 xylitol Nutrition 0.000 claims description 8
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 7
- 235000013365 dairy product Nutrition 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 235000014571 nuts Nutrition 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 235000012970 cakes Nutrition 0.000 claims description 2
- 239000000155 melt Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 11
- 230000002776 aggregation Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000005054 agglomeration Methods 0.000 abstract 2
- 239000011247 coating layer Substances 0.000 abstract 1
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 31
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 31
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 31
- 238000000034 method Methods 0.000 description 25
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 17
- 229930006000 Sucrose Natural products 0.000 description 17
- 239000005720 sucrose Substances 0.000 description 17
- 235000014651 chocolate spreads Nutrition 0.000 description 4
- 238000007670 refining Methods 0.000 description 4
- 238000000227 grinding Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 150000005846 sugar alcohols Polymers 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 125000000647 trehalose group Chemical group 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23G1/305—Products for covering, coating, finishing, decorating
-
- 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
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention provides a heat-proof chocolate coating. The heat-proof chocolate coating contains low-melting-point carbohydrate and is prepared through baking and agglomeration, wherein the melting point of the low-melting-point carbohydrate is 80-150 DEG C, can be 80-120 DEG C and also can be 80-110 DEG C or 90-100 DEG C. The heat-proof chocolate coating is prepared through the baking and the agglomeration, and the consumption of the low-melting-point carbohydrate is not less than 10%. The heat-proof chocolate coating provided by the invention has good heat resistance and fluidity and can serve as a food coating layer. After being baked under a high temperature, the low-melting-point carbohydrate can be completely melted and does not produce peculiar smell. Compared with the prior art, the heat-proof chocolate coating has the advantages that on one hand, the technical problem of the high-temperature deformation of chocolate is effectively solved, and on the other hand, the original flavor is maintained.
Description
Technical field
The invention belongs to food processing field, especially, the present invention relates to a kind of heat-resistant chocolate coating.
Background technology
Chocolate is that one kind enjoys popular food, and chocolate can be added to improve mouthfeel on many food,
Such as can be in cake, biscuit, freeze-dried fruit, nut, candy surface addition chocolate.But chocolate is by sugar, grease, cocoa
Product（Cocoa power, cocoa liquor）, dairy products（Milk powder, whey powder, lactose）, made by emulsifying agent and other additives.In order to
It is that mouthfeel more silk is slided, needs in manufacturing process through mixing, fine grinding and refine.In fact, chocolate is a kind of heterogeneous system.Oil
Fat is continuous phase；Particle is dispersion phase, including sugar, cocoa power, dairy products.Particle size is typically all less than 22 microns.Grease
Fusing point between 28-42 DEG C.So, when environment temperature reaches fusing point around and above, chocolate can soften and even deform,
Cause the problems such as food shape deformation, chocolate spilling packaging bag.
In order to solve problem above, food circle also uses certain methods, the such as China of Publication No. CN104684405A
Patent application, discloses a kind of heat resistant grease based confectionery product, by including polyalcohol and at least one other hot structures in aliphatic radical confectionery
Make component to give the heat resistance of confectionery, wherein polyalcohol has 105 DEG C or higher boiling point.Polyalcohol passes through hydrogen bond shape with sugar
Into network structure, so as to improve heat resistance, but this can cause the poor fluidity of chocolate, it is impossible to be coated in other foods well
Product surface.
The content of the invention
In order to solve above technical problem of the prior art, the present invention provides a kind of heat-resistant chocolate coating, the coating
With high-fire resistance energy, good fluidity, can well be coated in other things surfaces, such as cake, biscuit, freeze-dried fruit, nut,
Candy surface, is processed into tempting food.
In order to reach object above, the present invention is employed the following technical solutions：A kind of heat-resistant chocolate coating, it includes eutectic
Point carbohydrate, and the chocolate coating is through baking, cohesion formation.
Preferably, the low melting point carbohydrate fusing point is 80-150 DEG C.If selecting fusing point to be higher than 150 DEG C,
Need to extend baking time, chocolate can produce the taste being charred, and affect mouthfeel.
Any of the above-described scheme is preferably, and the low melting point carbohydrate has 80 DEG C ~ 120 DEG C of fusing point.
Any of the above-described scheme is preferably, and the low melting point carbohydrate has 80 DEG C ~ 110 DEG C of fusing point.Low melting point
The fusing point of carbohydrate cannot be below temperature during conching, chocolate in refining temperature generally more than 60 DEG C,
If the fusing point of low melting point carbohydrate is less than temperature during refining, in conching, sugar has been melted into liquid
, cause the chocolate cannot machine-shaping.
Any of the above-described scheme is preferably, and the low melting point carbohydrate has 90 DEG C ~ 100 DEG C of fusing point.
Any of the above-described scheme is preferably, and the consumption of the low melting point carbohydrate is more than 10%（Low melting point carbon hydrate
The weight of thing accounts for the percentage of chocolate coating gross weight）.The consumption of low melting point carbohydrate is very little, resistance to for chocolate
Hot raising less effective, only when the consumption of low melting point carbohydrate could improve chocolate heat resistance more than 10% so that
Chocolate coating is indeformable at 40 DEG C, non-fusible.
Any of the above-described scheme is preferably, and the consumption of the low melting point carbohydrate is more than 20%.
Any of the above-described scheme is preferably, and the low melting point carbohydrate accounts for total carbohydrate 20% in chocolate coating
More than.
Any of the above-described scheme is preferably, and the low melting point carbohydrate accounts for total carbohydrate more than 40%.
Above chocolate total carbohydrates include the carbohydrate in cocoa power（Such as low molecular sugar, dextrin, starch）、
Carbohydrate in milk powder（Lactose etc.）And the sweetening material of extra addition（Such as sucrose, glucose）.
Any of the above-described scheme is preferably, the low melting point carbohydrate include trehalose, xylitol, D-sorbite,
One or more in glucose, lactose.
Any of the above-described scheme is preferably, the chocolate coating by grease, sugar, cocoa products, dairy products, emulsifying agent and
Spices is made.
Any of the above-described scheme is preferably, and grease, sugar, cocoa products, dairy products, emulsifying agent and spices particle diameter are 40 microns
Below.
Any of the above-described scheme is preferably, and the heat-resistant chocolate coating is used for biscuit, cake, candy, nut, lyophilized water
Really, energy stick coating.
The heat resistance chocolate coating that the present invention is provided, it is heat-resist, and good fluidity, food clad can be done.In height
After the lower baking of temperature, low melting point carbohydrate is completely melt, and does not produce peculiar smell.Compared with prior art, one aspect of the present invention
The technical problem of chocolate high temperature deformation is effectively solved, its original local flavor is on the other hand maintained.
The heat-resistant chocolate coating that the present invention is provided is prepared using following methods：By chocolate raw material and low melting point carbon aquation
Compound is mixed by proportioning and after fine grinding, refining, forms chocolate cream, then chocolate cream is coated in into foodstuff surface, then
Toasted, in baking process, the low melting point carbohydrate fusing condenses to form heat-resisting chalk after baking in foodstuff surface
Power coating.
Preferably, peak melting point of the temperature of the baking higher than the low melting point carbohydrate.
Any of the above-described scheme is preferably, and the baking melts the low melting point carbohydrate.
Any of the above-described scheme is preferably, and the time of the baking and temperature cause chocolate coating not produce peculiar smell.Dry
The roasting time is oversize, the sugar in chocolate coating can be caused to react with protein so that protein denaturization, produces peculiar smell.
Any of the above-described scheme is preferably, more than 180 DEG C of the temperature of the baking.
Any of the above-described scheme is preferably, temperature 280-300 DEG C of the baking.
Any of the above-described scheme is preferably, minute time 2-3 of the baking.Toasted using the short time, it is to avoid sugar and egg
White matter reacts, and produces bad local flavor, affects product quality.
Any of the above-described scheme is preferably, and the thickness of the heat-resistant chocolate coating is below 5mm.Heat-resistant chocolate coating
Thickness it is too thick, can affect food mouthfeel, it is too thin and can lose the protective effect to slipping up.
The temperature of baking should cause just to be melted in the low melting point carbohydrate short time, it is to avoid long-time is toasted.
The heat-resistant chocolate coating for so obtaining, heat resistance is improved, and chocolate coating is difficult softening transform, it is ensured that
The outward appearance and mouthfeel of food.
Specific embodiment
For the content of the invention that is more accurate, being expressly understood the present invention, with reference to specific embodiment to the present invention
The content of the invention be described further, illustrate.
Embodiment 1
A kind of heat-resistant chocolate coating, by weight percentage, is made up of following component：
Grease 30%
Cocoa power 15%
Trehalose 49%
Skimmed milk power 6%；
Meanwhile, also including the lecithin for accounting for heat-resistant chocolate total coating weight 0.4%；
Wherein, trehalose is added as low melting point carbohydrate, and for equivalent the sucrose in chocolate formula is replaced.
The above composition, after fine grinding, refining chocolate cream is obtained, and then chocolate cream is coated on biscuit,
Toast three minutes at being placed in 280-300 DEG C, trehalose fusing therein, after baking, form heat-resisting skilful in biscuit surface aggregation
Gram force coating.Be proven, the heat-resistant chocolate coating when environment temperature reaches 40 DEG C, will not softening transform, it is non-fusible.
In the present embodiment, on biscuit surface the thick heat-resistant chocolate coatings of 1mm are formed.
In the present embodiment, the grease can be any one grease commonly used in the art, and to chocolate others composition
Do not improve, only sucrose is replaced with trehalose moiety or all in chocolate ingredients, as low melting point carbon hydrate
Thing, therefore, the other compositions of chocolate are with prior art and indifference.
Embodiment 2.1
A kind of heat-resistant chocolate coating, as different from Example 1, wherein the consumption of trehalose is 10%, also containing 39% sucrose.
Through the biscuit that identical method is obtained, the heat-resistant chocolate coating on its surface, when environment temperature reaches 36 DEG C, begin to soft
Change deformation.
Embodiment 2.2
A kind of heat-resistant chocolate coating, as different from Example 1, wherein the consumption of trehalose is 15%, also containing 34% sucrose.
Through the biscuit that identical method is obtained, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not softening transform,
It is non-fusible.
Embodiment 2.3
A kind of heat-resistant chocolate coating, as different from Example 1, wherein the consumption of trehalose is 20%, also containing 29% sucrose.
Through the biscuit that identical method is obtained, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not softening transform,
It is non-fusible.
Embodiment 2.4
A kind of heat-resistant chocolate coating, as different from Example 1, wherein the consumption of trehalose is 40%, also containing 9% sucrose.
Through the biscuit that identical method is obtained, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not softening transform,
It is non-fusible.
Embodiment 3.1
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replaces with glucose, equally, through identical
The biscuit that obtains of method, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not softening transform, it is non-fusible.
Embodiment 3.2
A kind of heat-resistant chocolate coating, from unlike embodiment 3.1, the consumption of glucose is 40%, also containing 9% sucrose, together
Sample, through the biscuit that identical method is obtained, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not soften change
Shape, it is non-fusible.
Embodiment 4.1
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replaces with lactose, equally, through identical
The biscuit that method is obtained, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not softening transform, it is non-fusible.
Embodiment 4.2
A kind of heat-resistant chocolate coating, from unlike embodiment 4.1, the consumption of lactose is 40%, also containing 9% sucrose, equally,
Through the biscuit that identical method is obtained, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not softening transform,
It is non-fusible.
Embodiment 5.1
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replaces with xylitol, equally, through identical
The biscuit that obtains of method, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not softening transform, it is non-fusible.
Embodiment 5.2
A kind of heat-resistant chocolate coating, from unlike embodiment 5.1, the consumption of xylitol is 40%, also containing 9% sucrose, together
Sample, through the biscuit that identical method is obtained, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not soften change
Shape, it is non-fusible.
Embodiment 6.1
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replaces with D-sorbite, equally, Jing Guoxiang
With the biscuit that obtains of method, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not softening transform, it is non-fusible.
Embodiment 6.2
A kind of heat-resistant chocolate coating, from unlike embodiment 6.1, the consumption of D-sorbite is 40%, also containing 9% sucrose,
Equally, the biscuit for obtaining through identical method, the chocolate coating on its surface when environment temperature reaches 40 DEG C, will not soften
Deformation, it is non-fusible.
Embodiment 7.1
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replaces with 35% trehalose and 14% lactose,
Equally, the biscuit for obtaining through identical method, the chocolate coating on its surface when environment temperature reaches 40 DEG C, will not soften
Deformation, it is non-fusible.
Embodiment 7.2
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replaces with 35% trehalose and 14% grape
Sugar, equally, through the biscuit that identical method is obtained, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not be soft
Change deformation, it is non-fusible.
Embodiment 7.3
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replaces with 20% trehalose and 20% grape
Sugar, also containing 9% sucrose, equally, through the biscuit that identical method is obtained, the chocolate coating on its surface, environment temperature reaches
When 40 DEG C, will not softening transform, it is non-fusible.
Embodiment 7.4
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replaces with 35% trehalose and 14% wood sugar
Alcohol, equally, through the biscuit that identical method is obtained, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not be soft
Change deformation, it is non-fusible.
Embodiment 7.5
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replaces with 35% trehalose and 14% sorbose
Alcohol, equally, through the biscuit that identical method is obtained, the chocolate coating on its surface, when environment temperature reaches 40 DEG C, will not be soft
Change deformation, it is non-fusible.
Embodiment 8.1
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replaces with 20% trehalose, 10% glucose
With 10% lactose, also containing 9% sucrose, equally, through the biscuit that identical method is obtained, the chocolate coating on its surface, environment
When temperature reaches 40 DEG C, will not softening transform, it is non-fusible.
Embodiment 8.2
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replaces with 20% trehalose, 10% xylitol
With 10% D-sorbite, also containing 9% sucrose, equally, through the biscuit that identical method is obtained, the chocolate coating on its surface,
When environment temperature reaches 40 DEG C, will not softening transform, it is non-fusible.
Embodiment 8.3
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replace with 20% trehalose, 5% xylitol,
5% D-sorbite, 5% glucose, also containing 14% sucrose, equally, through the biscuit that identical method is obtained, the chalk on its surface
Power coating, when environment temperature reaches 40 DEG C, will not softening transform, it is non-fusible.
Embodiment 8.4
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replaces with 10% xylitol, 10% sorbose
Alcohol, 10% glucose, 10% lactose, also containing 9% sucrose, equally, through the biscuit that identical method is obtained, the chalk on its surface
Power coating, when environment temperature reaches 40 DEG C, will not softening transform, it is non-fusible.
Embodiment 8.5
A kind of heat-resistant chocolate coating, as different from Example 1, wherein trehalose replace with 20% trehalose, 5% xylitol,
5% D-sorbite, 5% glucose, 5% lactose, also containing 9% sucrose, equally, and through the biscuit that identical method is obtained, its surface
Chocolate coating, when environment temperature reaches 40 DEG C, will not softening transform, it is non-fusible.
Embodiment 9.1
A kind of heat-resistant chocolate coating, as different from Example 1, biscuit Thermal Resistant Surface chocolate coating thickness is 5mm.
Embodiment 9.2
A kind of heat-resistant chocolate coating, as different from Example 1, biscuit Thermal Resistant Surface chocolate coating thickness is 0.5mm.
Embodiment 9.3
A kind of heat-resistant chocolate coating, as different from Example 1, biscuit Thermal Resistant Surface chocolate coating thickness is 2mm.
It should be noted that various embodiments above is only to illustrate technical scheme, rather than a limitation；Although
The present invention has been described in detail with reference to foregoing embodiments, it will be understood by those within the art that：It is still
Technical scheme described in foregoing embodiments can be modified, either which part or all technical characteristic are carried out
Equivalent；And these modifications or replacement, do not make the essence disengaging various embodiments of the present invention technical side of appropriate technical solution
The scope of case.
Claims (10)
1. a kind of heat-resistant chocolate coating, it includes low melting point carbohydrate, it is characterised in that：The chocolate coating is passed through
Baking, cohesion are formed.
2. heat-resistant chocolate coating as claimed in claim 1, it is characterised in that：The low melting point carbohydrate fusing point is
80-150℃。
3. heat-resistant chocolate coating as claimed in claim 1, it is characterised in that：The consumption of the low melting point carbohydrate is big
In 10%.
4. heat-resistant chocolate coating as claimed in claim 1, it is characterised in that：The low melting point carbohydrate accounts for chocolate
Total carbohydrate more than 20% in coating.
5. heat-resistant chocolate coating as claimed in claim 1, it is characterised in that：The low melting point carbohydrate includes marine alga
One or more in sugar, xylitol, D-sorbite, glucose, lactose.
6. heat-resistant chocolate coating as claimed in claim 1, it is characterised in that：The grease of chocolate coating, sugar, cocoa system
Product, dairy products, emulsifying agent and spices particle diameter are less than 40 microns.
7. the heat-resistant chocolate coating as any one of claim 1-6, it is characterised in that：The heat-resistant chocolate coating
For biscuit, cake, candy, nut, freeze-dried fruit, energy stick coating.
8. heat-resistant chocolate coating as claimed in claim 1, it is characterised in that：The baking makes the low melting point carbon hydrate
Thing melts.
9. heat-resistant chocolate coating as claimed in claim 1, it is characterised in that：More than 180 DEG C of the temperature of the baking.
10. heat-resistant chocolate coating as claimed in claim 1, it is characterised in that：Minute time 2-3 of the baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610845135.7A CN106615501B (en) | 2016-09-23 | 2016-09-23 | Heat-resistant chocolate coating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610845135.7A CN106615501B (en) | 2016-09-23 | 2016-09-23 | Heat-resistant chocolate coating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106615501A true CN106615501A (en) | 2017-05-10 |
| CN106615501B CN106615501B (en) | 2020-12-08 |
Family
ID=58854586
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610845135.7A Active CN106615501B (en) | 2016-09-23 | 2016-09-23 | Heat-resistant chocolate coating |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615501B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372987A (en) * | 2017-08-25 | 2017-11-24 | 普绩 | A kind of chocolate moon cake and preparation method thereof |
| CN109418489A (en) * | 2017-09-04 | 2019-03-05 | 阿胡斯卡尔斯油脂(上海)有限公司 | A kind of heat-resistant chocolate coating |
| CN109418490A (en) * | 2017-09-04 | 2019-03-05 | 阿胡斯卡尔斯油脂(上海)有限公司 | A method of improving aerated chocolate heat resistance |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664093A (en) * | 2009-10-20 | 2010-03-10 | 吴文团 | Preparation method of heat-resistant chocolate food |
| CN101953425A (en) * | 2009-07-09 | 2011-01-26 | 卡夫食品研发公司 | The method for preparing the sweet goods product |
| CN102595920A (en) * | 2009-06-19 | 2012-07-18 | 好时食品公司 | Temperature resistant chocolate composition and method |
| CN103796527A (en) * | 2011-09-12 | 2014-05-14 | 卡夫食品研发公司 | Chocolate product and process for producing the same |
| CN104507326A (en) * | 2012-06-21 | 2015-04-08 | 不二制油株式会社 | Heat tolerant chocolate and method for manufacturing same |
| CN104602533A (en) * | 2012-09-05 | 2015-05-06 | 日清奥利友集团株式会社 | Chocolate exhibiting baking resistance |
| CN105101808A (en) * | 2013-03-29 | 2015-11-25 | 不二制油株式会社 | Process for producing chocolate-using food having excellent heat resistance |
| CN105848490A (en) * | 2013-12-24 | 2016-08-10 | 不二制油集团控股株式会社 | Chocolate-like food product for baking |
-
2016
- 2016-09-23 CN CN201610845135.7A patent/CN106615501B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102595920A (en) * | 2009-06-19 | 2012-07-18 | 好时食品公司 | Temperature resistant chocolate composition and method |
| CN101953425A (en) * | 2009-07-09 | 2011-01-26 | 卡夫食品研发公司 | The method for preparing the sweet goods product |
| CN101664093A (en) * | 2009-10-20 | 2010-03-10 | 吴文团 | Preparation method of heat-resistant chocolate food |
| CN103796527A (en) * | 2011-09-12 | 2014-05-14 | 卡夫食品研发公司 | Chocolate product and process for producing the same |
| CN104507326A (en) * | 2012-06-21 | 2015-04-08 | 不二制油株式会社 | Heat tolerant chocolate and method for manufacturing same |
| CN104602533A (en) * | 2012-09-05 | 2015-05-06 | 日清奥利友集团株式会社 | Chocolate exhibiting baking resistance |
| CN105101808A (en) * | 2013-03-29 | 2015-11-25 | 不二制油株式会社 | Process for producing chocolate-using food having excellent heat resistance |
| CN105848490A (en) * | 2013-12-24 | 2016-08-10 | 不二制油集团控股株式会社 | Chocolate-like food product for baking |
Non-Patent Citations (2)
| Title |
|---|
| 夏文水等: "《食品工艺学》", 31 January 2007, 中国轻工业出版社 * |
| 郑建仙等: "《现代新型谷物食品开发》", 31 May 2003, 科学技术文献出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372987A (en) * | 2017-08-25 | 2017-11-24 | 普绩 | A kind of chocolate moon cake and preparation method thereof |
| CN107372987B (en) * | 2017-08-25 | 2020-11-20 | 普绩 | Chocolate moon cake and making method thereof |
| CN109418489A (en) * | 2017-09-04 | 2019-03-05 | 阿胡斯卡尔斯油脂(上海)有限公司 | A kind of heat-resistant chocolate coating |
| CN109418490A (en) * | 2017-09-04 | 2019-03-05 | 阿胡斯卡尔斯油脂(上海)有限公司 | A method of improving aerated chocolate heat resistance |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106615501B (en) | 2020-12-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103875882B (en) | A kind of cold drink applies chocolate and its chocolate coating containing particle outside | |
| CN101390561B (en) | Chocolate composition for coating the freezing beverage | |
| CN105432733B (en) | Moon cake and preparation method thereof with mobility fillings | |
| CN106615501A (en) | Heat-proof chocolate coating | |
| CN111084265B (en) | Chocolate sauce formula used as stuffing with flowing center | |
| CN101390556B (en) | Preparation method of peanut candies | |
| CN106615509A (en) | Method for improving heat resistance of air-inflating chocolate | |
| CN107028146A (en) | Natural palm sugar flavour enhancer and preparation method thereof | |
| CN106605746B (en) | Puffed honey toffee for cold drink, preparation method of puffed honey toffee and cold drink containing puffed honey toffee | |
| CN110839737B (en) | Chocolate coating | |
| CN102870851B (en) | Method for making mellow-taste Chaoshan-style mooncakes | |
| JP6792100B2 (en) | How to make chocolate | |
| JPH02163039A (en) | Granular chocolate, food and drink prepared by using the chocolate and preparation of granular chocolate | |
| WO2021018700A1 (en) | Confectionery | |
| CN112056441B (en) | Roast-resistant chocolate bean and preparation method thereof | |
| CN111789180B (en) | Anti-bloom chocolate and preparation method thereof | |
| WO2014086590A1 (en) | Process for preparing a confectionery ingredient or product | |
| JPS5894336A (en) | Flour paste and production | |
| JP5687472B2 (en) | Egg-containing powdery composition, method for producing the same, and method for producing confectionery | |
| CN109418489A (en) | A kind of heat-resistant chocolate coating | |
| JP4815021B1 (en) | Production method of caramel flavor powder | |
| JPH10155410A (en) | Wafer sheet and its production | |
| WO2018110069A1 (en) | Surface-baked food item and method for manufacturing same | |
| RU2808080C2 (en) | Oil and fat composition for chocolate | |
| TW201803452A (en) | Confectionery, and method for manufacturing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |