CN108112760A - A kind of oil and fat composition for chocolate and preparation method thereof - Google Patents
A kind of oil and fat composition for chocolate and preparation method thereof Download PDFInfo
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- CN108112760A CN108112760A CN201611081919.3A CN201611081919A CN108112760A CN 108112760 A CN108112760 A CN 108112760A CN 201611081919 A CN201611081919 A CN 201611081919A CN 108112760 A CN108112760 A CN 108112760A
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- fat
- oil composition
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- oil
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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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
Chocolate mass the present invention provides a kind of fat or oil composition and preparation method thereof and comprising the fat or oil composition, chocolate product.The fat or oil composition of the present invention, meets the following conditions：(1) there is exothermic peak in 5 18 DEG C, 18 28 DEG C, 28 35 DEG C of three sections with 5 DEG C/min rate of temperature fall crystallization curve；(2) on 5 DEG C/min heating rate fusion curves, there is the exothermic peak recrystallized at 35 45 DEG C.The fat or oil composition of the present invention is free of hydrogenated oil and fat；With good operating characteristics；And non-fusible deformation under 40 DEG C of high temperature of chocolate product made from the fat or oil composition, it is provided simultaneously with goodization mouth.
Description
Technical field
The present invention relates to oil and fat composition for chocolate and preparation method thereof
Background technology
In recent years, using low melting point oil and fat preparation chocolate product, because the unique oral sensations that its just melt in the mouth, refrigerant silk are slided by
Heat to consumer is held in both hands.However, due to the specific demand of mouthfeel, the fusing point of such chocolate fat generally at 23-28 DEG C or so,
Temperature is melted compared with Gao Zeyi, surfaces stick is occurred, can not be protected type, this is transport and storage of the chocolate product under summer high temperature
Add high cost.Chocolate market is for good heat resistance energy, while the chocolate that there is flexible silk to slide mouthfeel
Special fat has urgent demand.
Have proposed some counte-rplan currently for heat-resistant chocolate, as patent CN201380050914.2 mainly by
Polyalcohol and other thermotectonics component such as monose are included in chocolate, to assign chocolate heat resistance.Patent
CN201380061233.6 makes chocolate product by techniques such as coating, placings, with the food of water activity 0.4~0.95 or
Raw-food material contacts, and is then allowed to cool curing, thus obtains the chocolate-like food with heat resistance[2]。
However, the above method causes the production process of chocolate product to become complicated cumbersome, extraneous expense is also increased：It is former
Expect cost, device resource expense etc., there is also feeling of grittiness in the product mouthfeel of preparation, mouthfeel is harder and change mouth is poor
The defects of waiting.
The content of the invention
In order to solve disadvantages described above, it is good to have obtained a kind of heat resistance by substantial amounts of research by the present inventor
Fat or oil composition.And the chocolate that the fat or oil composition of the present invention is prepared still has preferable heat resistance at 40 DEG C,
It is non-fusible, while Flavor release and change mouth are good.
The first aspect of the present invention provides a kind of fat or oil composition, and the fat or oil composition meets the following conditions：
(1) there is heat release in 5-18 DEG C, 18-28 DEG C, 28-35 DEG C of three sections with 5 DEG C/min rate of temperature fall crystallization curve
Peak；
(2) occurs the exothermic peak recrystallized at 35-45 DEG C in 5 DEG C/min heating rates fusion curve.
In one or more embodiments, the peak value of the exothermic peak of the crystallization curve of the fat or oil composition is respectively
12-14℃、22-28℃、30-35℃。
In one or more embodiments, in crystallization curve 5-18 DEG C of exothermic peak enthalpy be 70-80J/g, 18-28 DEG C
Exothermic peak enthalpy for 6-8J/g, 28-35 DEG C of exothermic peak enthalpy is 1-2J/g.
In one or more embodiments, exothermic peak enthalpy is 7-10J/g in fusion curve.
In one or more embodiments, with the gross weight meter of fat or oil composition, carbon number is the glycerine three of 30-40
Ester content is 55-75%, preferably 60-70%；The content of triglyceride that carbon number is 42-52 is 25-45%, preferably 30-
40%.
In one or more embodiments, with the gross weight meter of fat or oil composition, carbon number is the glycerine three of 32-42
Ester content is 60-80%, preferably 65-75%；The content of triglyceride that carbon number is 44-52 is 20-35%, preferably 25-
30%.
In one or more embodiments, the fat or oil composition is 10-15% in 30 DEG C of solid fats content；35
DEG C solid fats content be 5-10%；40 DEG C of solid fats content is 2-5%.
In one or more embodiments, which includes lauric fats and non-lauric acid type grease,
The weight ratio of the lauric fats and non-lauric acid type grease is 3:2-9:1, preferably 7:3-4:1.
In one or more embodiments, the lauric fats for 22-33 DEG C of fusing point point to carry palm-kernel oil hard
Fat, coconut oil；The non-lauric acid type grease included carries palmitic stearin for dividing for 40-60 DEG C of fusing point.
In one or more embodiments, it is sweet that the grease includes sucrose ester, polyglycerol ester, sorbitol ester, wax ester, list
One or more in oil and fat acid esters, preferably mono-fatty acid glyceride.
In one or more embodiments, the dosage of the mono-fatty acid glyceride is 0-5%, and preferably monostearate is sweet
Grease 1-4%.
In one or more embodiments, the fat or oil composition is passed through by lauric fats and non-lauric acid type grease
Mixing either divide carry or transesterification in one or more processing acquisitions.
The second aspect of the present invention provides a kind of preparation method of fat or oil composition, the described method comprises the following steps：
(1) lauric fats and/or non-lauric acid type grease are provided；
(2) by the lauric fats and/or non-lauric acid type grease carry out mixed splitting or integrating carry or transesterification in one
Kind or a variety of processing.
In one or more embodiments, the lauric fats for 22-33 DEG C of fusing point point to carry palm-kernel oil hard
Fat, coconut oil；The non-lauric acid type grease included carries palmitic stearin for dividing for 40-60 DEG C of fusing point.
In one or more embodiments, the weight ratio of the lauric fats and non-lauric acid type grease is 3:
2-9:1, preferably 7:3-4:1.
In one or more embodiments, the method further includes the step to grease addition mono-fatty acid glyceride
Suddenly, the dosage of the glycerin monostearate is 0-5%, preferably 1-4%.
The third aspect of the present invention additionally provides a kind of chocolate mass.
In one or more embodiments, the fat or oil composition of 25%-45% is included in the chocolate mass, is emulsified
The content range of agent is 0.1%-0.5%.
In one or more embodiments, the emulsifier is selected from lecithin, polyglycerol polyricinoleate, sucrose fat
What acid esters, mono-fatty acid glyceride, diglycerine fatty acid ester, polyglyceryl fatty acid ester and sorbitan carboxylic esters were formed
It is one or more.
The fourth aspect of the present invention, provides a kind of method for improving chocolate mass heat resistance, and the method is to make
Make to combine using foregoing fat or oil composition or the grease being prepared using aforementioned preparation process during chocolate mass
Object.
The fifth aspect of the present invention provides a kind of chocolate, before the chocolate is by foregoing fat or oil composition or use
The fat or oil composition or the foregoing chocolate mass of use being prepared in terms of stating are prepared.
In one or more embodiments, slurry temperature is 38-45 DEG C during the chocolate product moulding, preferably 40-
42℃。
In one or more embodiments, the high temperature resistant chocolate product is placed more than 10h at 40 DEG C and can be kept
Shape is non-fusible, and possesses silk and slide soft mouthfeel and goodization mouth.
The sixth aspect of the present invention, provides application of the fat or oil composition in food, and the food is chocolate food.
In one or more embodiments, the food is truffle type chocolate, row's block type chocolate, marble chocolate with
And chocolate coating class product such as ice cream etc..
The advantages of fat or oil composition of the present invention：
(1) hydrogenated oil and fat is free of；
(2) there is good operating characteristics；
(3) non-fusible deformation under 40 DEG C of high temperature of chocolate product made from the fat or oil composition, is provided simultaneously with goodization
Mouth property.
Description of the drawings
Fig. 1：1 chocolate product of embodiment places 10h states at 40 DEG C.
Fig. 2：2 chocolate product of embodiment places 10h states at 40 DEG C.
Fig. 3：3 chocolate product of embodiment places 10h states at 40 DEG C.
Fig. 4：1 chocolate product of comparative example places 10h states at 40 DEG C.
Fig. 5：2 chocolate product of comparative example places 10h states at 40 DEG C.
Fig. 6：3 chocolate product of comparative example places 10h states at 40 DEG C.
Specific embodiment
Fat or oil composition
The first aspect of the present invention provides a kind of fat or oil composition, and the fat or oil composition meets the following conditions：
(1) there is heat release in 5-18 DEG C, 18-28 DEG C, 28-35 DEG C of three sections with 5 DEG C/min rate of temperature fall crystallization curve
Peak；
(2) on 5 DEG C/min heating rate fusion curves, occurs the exothermic peak recrystallized at 35-45 DEG C.Differential scanning amount
Hot method (Differential scanning calorimeter, DSC) be in recent years using more heat analysis methods it
One, DSC can record oil sample variation with temperature and occur as crystallized, melting, caused by the phase transformations such as crystal transfer
Changes of heat flux can measure absorption or the thermal capacitance of liberated heat or sample in sample phase transition process.
In one or more embodiments of the present invention, the peak value of the exothermic peak of the crystallization curve of the fat or oil composition
Respectively 12-14 DEG C such as 13-14 DEG C or 13.26 DEG C or 13.62 DEG C or 13.54 DEG C, 22-28 DEG C such as 23-25 DEG C or 24-
25 DEG C or 23.83 DEG C or 24.12 DEG C or 24.24 DEG C, 30-35 DEG C such as 30-34 DEG C or 30-33.5 DEG C or 31-33 DEG C or 30.7
DEG C or 31.04 DEG C or 33.05 DEG C.
In one or more embodiments of the present invention, the peak value of the exothermic peak of the fusion curve of the fat or oil composition
35-42 DEG C such as 39-41 DEG C or 39.8 DEG C or 40.19 DEG C or 40.3 DEG C.
In one or more embodiments of the present invention, 5-18 DEG C of exothermic peak enthalpy is 70-80J/g such as 70-
75J/g, 71-74J/g, 72-73J/g, 71.15J/g, 73.17J/g, 72.18J/g, 18-28 DEG C of exothermic peak enthalpy is 6-8J/
G such as 6-7J/g, 7-8J/g, 6.21J/g, 7.05J/g or 7.72J/g, 28-35 DEG C of exothermic peak enthalpy for 1-2J/g for example
1.14J/g, 1.23J/g or 1.87J/g.
In one or more embodiments of the present invention, exothermic peak enthalpy is 7-10J/g such as 7-9J/ in fusion curve
G or 8-9J/g or 7.72J/g or 8.29J/g or 8.58J/g.
In one or more embodiments of the present invention, with the gross weight meter of fat or oil composition, carbon number 30-40
Content of triglyceride for 55-75%, preferably 60-70%, content of triglyceride of the carbon number between 42-52 is 25-
45%, preferably 30-40%.
In one or more embodiments of the present invention, with the gross weight meter of fat or oil composition, carbon number 32-42
Content of triglyceride for 60-80%, such as 65-75%, 68-73%, 69-72%, 68.55%, 70.32%, 72.60%；
The content of triglyceride that carbon number is 44-52 is 20-35%, for example, 25-30%, 25-29%, 23.49%, 25.68%,
28.25%.
In one or more embodiments of the present invention, the fat or oil composition is in 30 DEG C of solid fats content
10-15%, such as 12-14%, 12.76%, 13.02%, 13.96%；35 DEG C of solid fats content is 5-10%, such as 7-
10%th, 7-9%, 7-8%, 7.08%, 7.13%, 7.43%；40 DEG C of solid fats content be 2-5%, such as 3-5%,
3.89%th, 4.2%, 4.9%.
In one or more embodiments of the present invention, which includes lauric fats and non-lauric acid
Type grease forms, and the weight ratio of the lauric fats and non-lauric acid type grease is 3:2-9:1, such as 7:3-4:1、
70:26、65:35、82:15。
In one or more embodiments of the present invention, the lauric fats carry palm for 22-33 DEG C point of fusing point
Benevolence oleostearin, coconut oil；The non-lauric acid type grease included carries palmitic stearin for dividing for 40-60 DEG C of fusing point.
The present invention one or more embodiments in, the grease include sucrose ester, polyglycerol ester, sorbitol ester,
One or more in wax ester, mono-fatty acid glyceride, preferably mono-fatty acid glyceride.
In one or more embodiments of the present invention, the grease includes mono-fatty acid glyceride 0-5%, preferably singly
Tristerin 1-4%.
In one or more embodiments of the present invention, the fat or oil composition is by lauric fats and non-lauric acid
Type grease mixing either divide carry or transesterification acquisition.
In one or more embodiments of the present invention, it is (molten that the fat or oil composition includes 26 parts of fractionated palm oil extracts
Point：50 DEG C), 35 parts of coconut oil (fusing points：24 DEG C), 35 parts of palm-kernel oil fraction leach-s/tive (fusing points：32 DEG C), 4 parts of glycerol monostearates
Ester.
In one or more embodiments of the present invention, it is (molten that the fat or oil composition includes 30 parts of fractionated palm oil extracts
Point：50 DEG C), 5 parts of fractionated palm oil extract (fusing points：60 DEG C), 35 parts of palm-kernel oil fraction leach-s/tive (fusing points：24 DEG C), 30 parts of palm kernels
Oil extract (fusing point：32℃).
Preparation method
The second aspect of the present invention provides a kind of preparation method of fat or oil composition, the described method comprises the following steps：
(1) lauric fats and/or non-lauric acid type grease are provided；
(2) by the lauric fats and/or non-lauric acid type grease carry out mixed splitting or integrating carry or transesterification in one
Kind or a variety of processing.
In one or more embodiments of the present invention, the method is further included lauric fats, non-lauric acid
The process of type grease heating and melting.
In one or more embodiments of the present invention, the lauric fats carry palm fibre for dividing for 22-33 DEG C of fusing point
Palmitic acid benevolence oleostearin, coconut oil；The non-lauric acid type grease included carries palmitic stearin for dividing for 40-60 DEG C of fusing point.
In one or more embodiments of the present invention, the lauric fats and the weight of non-lauric acid type grease
Ratio is 3:2-9:1, preferably 7:3-4:1.
In one or more embodiments of the present invention, the method further includes to the grease and adds single glycerin fatty
The step of acid esters, the dosage of the glycerin monostearate is 0-5%, preferably 1-4%.
In one or more embodiments of the present invention, the described method includes by 26 parts of fractionated palm oil extract (fusing points：50
DEG C), 35 parts of coconut oil (fusing points：24 DEG C), 35 parts of palm-kernel oil fraction leach-s/tive (fusing points：32 DEG C), 4 parts of glycerin monostearates carry out
The step of mixing.
In one or more embodiments of the present invention, the described method includes by 30 parts of fractionated palm oil extract (fusing points：50
DEG C), 5 parts of fractionated palm oil extract (fusing points：60 DEG C), 35 parts of palm-kernel oil fraction leach-s/tive (fusing points：24 DEG C), 30 parts of palm kernel oils carry
Object (fusing point：32 DEG C) the step of being mixed.
Transesterification can be chemically catalyzed interesterification.For example, transesterification includes, raw oil material progress vacuum is done under heating
It is dry, it adds in catalyst and is carried out under heating.Heating can carry out at 90~120 DEG C, such as 105 DEG C, dry (being dehydrated) time
When can be 0.5~2 small, for example, 1 it is small when.After catalyst adds in, preferably reacted at 80~110 DEG C, such as 100 DEG C
0.1~2 it is small when, such as 0.5 it is small when, be then cooled to 60~80 DEG C, such as 70 DEG C vacuum breakers.Catalyst can be that this field is normal
For hydroxide, carbonate, the bicarbonate of the catalyst of grease transesterification, including but not limited to alkali or alkaline earth metal
At least one of salt, alkoxide.The hydroxide of alkali or alkaline earth metal may be selected from KOH, NaOH and Ca (OH)2.Alkali metal
Carbonate may be selected from K2CO3And Na2CO3.The bicarbonate of alkali metal may be selected from KHCO3And NaHCO3.Alkali alcoholate can
To be such as NaOCH3.The dosage of catalyst can be 0.1~3.0 weight % of grease and raw oil material total weight, preferably 0.3~
2 weight %, more preferable 0.5~1.0 weight %.
Preferably, ester exchange reaction is terminated using terminator.Terminator can be organic acid or inorganic acid.Organic acid can be with
It is citric acid and tartaric acid etc..Inorganic acid can be hydrochloric acid, phosphoric acid and sulfuric acid etc..Preferred terminator is citric acid.To terminating
The additive amount of agent is not particularly limited, as long as can cause the reaction terminating, such as can add in raw oil material total weight
The terminator of 0.5~3 weight %, such as 1 weight %.
Grease obtained to transesterification conventional refining can be carried out after transesterification.For example, refining includes carrying out under heating
Dehydration is decolourized and carries out being deodorized under heating under heating.Dehydration can at 90~120 DEG C, such as 105 DEG C into
Row vacuum dehydration, when dewatering time can be 0.1~2 small, such as 1 it is small when.Decoloration is in decolorising agent (such as atlapulgite etc.)
In the presence of under 90~120 DEG C (such as 110 DEG C) keep 0.1~2 it is small when, such as 0.5 it is small when.Deodorization exists under vacuum
It is carried out under 200~260 DEG C (such as 240 DEG C) under inert gas (such as nitrogen) atmosphere.Preferably, fat or oil composition after deodorization
Free fatty content be less than 0.1 weight %.
Chocolate mass
The third aspect of the present invention additionally provides a kind of chocolate mass.
In one or more embodiments of the present invention, the grease group of 25%-45% is included in the chocolate mass
Object is closed, the content range of emulsifier is 0.1%-0.5%.
In one or more embodiments of the present invention, also comprising lecithin, sugar, cocoa in the chocolate mass
One or more in powder, skimmed milk powder, whey powder.
In one or more embodiments of the present invention, included in the chocolate mass:
Grease：35-45 parts
Sugar：35-45 parts
Cocoa power：10-15 parts
Milk powder：5-10 parts
Whey powder：0-10 parts
Emulsifier：0.1-0.4 parts.
In one or more embodiments of the present invention, the cocoa power is alkalization cocoa power.
Alkalization cocoa power is using natural cocoa as raw material, by fermenting, baking, having well made from the techniques such as alkalize
Flavor, color and luster and the chocolate raw material having wide range of applications.
The present invention one or more embodiments in, the emulsifier be selected from lecithin, polyglycerol polyricinoleate,
Sucrose fatty ester, mono-fatty acid glyceride, diglycerine fatty acid ester, polyglyceryl fatty acid ester and sorbitan carboxylic esters
In one or more.
The fourth aspect of the present invention, provides a kind of method for improving chocolate mass heat resistance, and the method is to make
Make to combine using foregoing fat or oil composition or the grease being prepared using aforementioned preparation process during chocolate mass
Object.
Chocolate
The fifth aspect of the present invention provides a kind of chocolate, before the chocolate is by foregoing fat or oil composition or use
The fat or oil composition or the foregoing chocolate mass of use being prepared in terms of stating are prepared.
In one or more embodiments, slurry temperature is 38-45 DEG C during the chocolate product moulding, implements 40-
42℃。
In one or more embodiments, the high temperature resistant chocolate product is placed more than 10h at 40 DEG C and can be kept
Shape is non-fusible, and possesses silk and slide soft mouthfeel and goodization mouth.
The sixth aspect of the present invention provides application of the fat or oil composition in food, and the food is chocolate food,
Implement ground, the food is truffle type chocolate, arranges block type chocolate, marble chocolate and chocolate coating class product such as ice river in Henan Province
Leaching etc..
Raw material sources：
All raw oil materials：From Southseas Specialty Fats Industrial (Shanghai) Co., Ltd.；
Alkalize cocoa power：From ADM companies of the U.S.；
Skimmed milk powder：From Nestle SA；
Whey powder：From Argentinian CREMAC companies；
Soybean lecithin：From Goldensea Foodstuff Industries Co., Ltd.；
Glycerin monostearate：From Feng Yi emulsified material science and technology (Shanghai) Co., Ltd..
The model of equipment, producer：
1st, ball mill：Model：W-1-S laboratories ball mill；Producer：Imperial Du Weisi wieners company
2nd, gas chromatograph：Agilent 7820, Anjelen Sci. ＆ Tech. Inc
3rd, DSC detection devices：TA Q2000, TA instrument companies of the U.S.
Detection method：
TAG detection methods：Gas chromatography detects, capillary chromatographic column：Restek(RTX 65TG cat.17008)30m
× 0.25mm × 0.1um, carrier gas H2, flow velocity：1.0ml/min, sample size：1ul, split ratio：30：1, injector temperature：355℃
Detector temperature：360℃；
DSC detects program：TA Q2000DSC：70 DEG C of sample keeps 10min, is cooled to 0 DEG C respectively with 5 DEG C/min, protects
10min is held, then 70 DEG C are warming up to 5 DEG C/min；
Oil fractionation method：Grease is obtained through fusing pretreatment, crystallisation by cooling, separating-purifying according to fat crystals characteristic
Different melting points point carry product；
Fusing point detects：Melting point determination is examined with reference to GB/T 5536-1985 vegetable fat；
Gu fat content detection：Hard fat is measured with reference to GB/T 31743-2015 animal and plant fats pulse NMR method
Content.
Embodiment 1：
Each raw oil material is heated to melting, is calculated by the weight of each feedstock oil, takes 26 parts of fractionated palm oil extract (fusing points：
50 DEG C), 35 parts of coconut oil (fusing points：24 DEG C), 35 parts of palm-kernel oil fraction leach-s/tive (fusing points：32 DEG C) it reconciles uniformly, then add 4 parts
Glycerin monostearate, heating stirring dissolving, and miscella is kept for 70-80 DEG C, made with the rotating speed stirring 15min of 1000rpm
It is sufficiently mixed uniformly.Obtain fat or oil composition 1；
High temperature resistant chocolate product 1 is prepared using fat or oil composition 1：It is calculated by the total weight of each raw material, weighs grease group
1 38 parts of object is closed, 0.5 part of lecithin, 37.5 parts of white sugar powder, alkalize 12 parts of cocoa power, 8 parts of skimmed milk powder, and 4 parts of whey powder mixes
Uniform, input ball mill is closed, fineness is ground and reaches 20-30 μm, acquisition chocolate mass.Keep 40-45 DEG C of slurry temperature, moulding into
Type obtains chocolate.
Embodiment 2：
Each raw oil material is heated and is melted, is calculated by the weight of each feedstock oil, takes 30 parts of fractionated palm oil extract (fusing points：50
DEG C), 5 parts of fractionated palm oil extract (fusing points：60 DEG C), 35 parts of palm-kernel oil fraction leach-s/tive (fusing points：24 DEG C), 30 parts of palm kernel oils carry
Object (fusing point：32 DEG C) it reconciles uniformly, heating stirring dissolving, and miscella is kept for 70-80 DEG C, it is stirred with the rotating speed of 1000rpm
15min makes it be sufficiently mixed uniformly.Obtain fat or oil composition 2；
High temperature resistant chocolate product 2 is prepared using fat or oil composition 2：It is calculated by the total weight of each raw material, weighs grease group
2 40 parts of object is closed, 0.4 part of lecithin, 36.6 parts of white sugar powder, alkalize 11 parts of cocoa power, 6 parts of skimmed milk powder, and 6 parts of whey powder mixes
Uniform, input ball mill is closed, fineness is ground and reaches 20-30 μm, acquisition chocolate mass.Keep 40-45 DEG C of slurry temperature, moulding into
Type obtains chocolate.
Embodiment 3：
Each raw oil material is heated and is melted, is calculated by the weight of each feedstock oil, takes 10 parts of fractionated palm oil extract (fusing points：50
DEG C), 5 parts of fractionated palm oil extract (fusing points：60 DEG C), 42 parts of palm-kernel oil fraction leach-s/tive (fusing points：32 DEG C), 40 parts of coconut oil (fusing points：
24 DEG C), 3 parts of glycerin monostearates reconcile uniform, heating stirring dissolving, and miscella kept for 70-80 DEG C, with 1000rpm
Rotating speed stirring 15min it is made to be sufficiently mixed uniformly.Obtain fat or oil composition 3；
High temperature resistant chocolate product 3 is prepared using fat or oil composition 3：It is calculated by the total weight of each raw material, weighs grease group
3 42 parts of object is closed, 0.45 part of lecithin, 37.55 parts of white sugar powder, alkalize 10 parts of cocoa power, 5 parts of skimmed milk powder, 5 parts of whey powder,
It is uniformly mixed, puts into ball mill, grind fineness up to 20-30 μm, obtain chocolate mass.Keep 40-45 DEG C of slurry temperature, moulding
Shaping obtains chocolate.
Embodiment 4
Each raw oil material is heated and is melted, is calculated by the weight of each feedstock oil, takes 15 parts of fractionated palm oil extract (fusing points：60
DEG C), 42 parts of palm-kernel oil fraction leach-s/tive (fusing points：32 DEG C), 40 parts of coconut oil (fusing points：24 DEG C), 3 parts of glycerin monostearates reconcile
Uniformly, heating stirring dissolves, and miscella is kept for 70-80 DEG C, is sufficiently mixed it with the rotating speed stirring 15min of 1000rpm
Uniformly.Obtain fat or oil composition 4；
High temperature resistant chocolate product 3 is prepared using fat or oil composition 4：It is calculated by the total weight of each raw material, weighs grease group
3 40 parts of object is closed, 0.50 part of lecithin, 38.50 parts of white sugar powder, alkalize 15 parts of cocoa power, and 6 parts of skimmed milk powder is uniformly mixed,
Ball mill is put into, fineness is ground up to 20-30 μm, obtains chocolate mass.40-45 DEG C of slurry temperature is kept, mold forming is poured and obtains
Chocolate.
Embodiment 5
Each raw oil material is heated and is melted, is calculated by the weight of each feedstock oil, takes 16 parts of fractionated palm oil extract (fusing points：60
DEG C), 42 parts of palm-kernel oil fraction leach-s/tive (fusing points：32 DEG C), 42 parts of palm-kernel oil fraction leach-s/tive (fusing points：24 DEG C), 1 part of monostearate it is sweet
Grease reconciles uniformly, heating stirring dissolving, and miscella is kept for 70-80 DEG C, makes it with the rotating speed stirring 15min of 1000rpm
It is sufficiently mixed uniformly.Obtain fat or oil composition 3；
High temperature resistant chocolate product 5 is prepared using fat or oil composition 5：It is calculated by the total weight of each raw material, weighs grease group
3 40 parts of object is closed, 0.50 part of lecithin, 38.50 parts of white sugar powder, alkalize 11 parts of cocoa power, 6 parts of skimmed milk powder, 4 parts of whey powder,
It is uniformly mixed, puts into ball mill, grind fineness up to 20-30 μm, obtain chocolate mass.Keep 40-45 DEG C of slurry temperature, moulding
Shaping obtains chocolate.
Comparative example 1：
By each feedstock oil heating and melting, calculated by the weight of each feedstock oil, take 22 parts of fractionated palm oil extract (fusing points：60
DEG C), 35 parts of coconut oil (fusing points：24 DEG C), 35 parts of palm-kernel oil fraction leach-s/tive (fusing points：32 DEG C), 8 parts of perhydrogenating rapeseed oil (fusing points：
60 DEG C) it reconciles uniformly, heating stirring dissolving, and miscella is kept for 70-80 DEG C, it is made with the rotating speed stirring 15min of 1000rpm
It is sufficiently mixed uniformly.Obtain comparison fat or oil composition 1；
Comparative example chocolate product 1 is prepared using comparison fat or oil composition 1：It calculates, claims by the total weight of each raw material
38 parts of fat or oil composition is taken, 0.4 part of lecithin, 38.6 parts of white sugar powder, alkalize 10 parts of cocoa power, 8 parts of skimmed milk powder, whey powder
It 5 parts, is uniformly mixed, puts into ball mill, grind fineness up to 20-30 μm, obtain chocolate mass.45-50 DEG C of slurry temperature is kept,
It pours mold forming and obtains chocolate.
Comparative example 2：
By each feedstock oil heating and melting, calculated by the weight of each feedstock oil, take 20 parts of fractionated palm oil extract (fusing points：50
DEG C), 36 parts of coconut oil (fusing points：24 DEG C), 36 parts of palm-kernel oil fraction leach-s/tive (fusing points：32 DEG C), 8 parts of glycerin monostearates reconcile
Uniformly, heating stirring dissolves, and miscella is kept for 70-80 DEG C, is sufficiently mixed it with the rotating speed stirring 15min of 1000rpm
Uniformly.Obtain comparison fat or oil composition 2；
Comparative example chocolate product 2 is prepared using comparison fat or oil composition 2：It calculates, claims by the total weight of each raw material
40 parts of fat or oil composition is taken, 0.45 part of lecithin, 37.55 parts of white sugar powder, alkalize 10 parts of cocoa power, 6 parts of skimmed milk powder, whey
6 parts of powder is uniformly mixed, and puts into ball mill, is ground fineness up to 20-30 μm, is obtained chocolate mass.Keep slurry temperature 45-50
DEG C, it pours mold forming and obtains chocolate.
Comparative example 3：
By each feedstock oil heating and melting, calculated by the weight of each feedstock oil, take 8 parts of fractionated palm oil extract (fusing points：50℃)、
60 parts of coconut oil (fusing points：24 DEG C), 30 parts of palm-kernel oil fraction leach-s/tive (fusing points：32 DEG C), 2 parts of glycerin monostearate (fusing points：60
DEG C) reconcile uniformly, heating stirring dissolving, and miscella is kept for 70-80 DEG C, fill it with the rotating speed stirring 15min of 1000rpm
Divide and be uniformly mixed.Obtain comparison fat or oil composition 3；
Comparative example chocolate product 3 is prepared using comparison fat or oil composition 3：It calculates, claims by the total weight of each raw material
39 parts of fat or oil composition is taken, 0.5 part of lecithin, 37.5 parts of white sugar powder, alkalize 13 parts of cocoa power, 8 parts of skimmed milk powder, whey powder
It 2 parts, is uniformly mixed, puts into ball mill, grind fineness up to 20-30 μm, obtain chocolate mass.45-50 DEG C of slurry temperature is kept,
It pours mold forming and obtains chocolate.
Quality evaluation
1st, sensory evaluation：
By the chocolate product prepared by the fat or oil composition in embodiment 1-3, comparative example 1-3 according to the scoring mark of table 1
Standard carries out sensory evaluation, and scores are as shown in table 2.
1 chocolate product sensory evaluation standard of table
2 chocolate product sensory evaluation scores of table
2nd, crystallization property is evaluated
The fat crystals characteristic of embodiment 1-3, comparative example 1-3 fat or oil compositions are analyzed using dsc analysis method,
It the results are shown in Table 3.
3 fat or oil composition crystallization property of table
3rd, TAG distribution characters
The TAG of the grease object of embodiment 1-3, comparative example 1-3 fat or oil compositions is distributed using gas chromatographic detection technology
Characteristic is analyzed, and the results are shown in Table 4.
4 fat or oil composition TAG distribution character (units of table：%)
4. solid fat content detection
The SFC of the grease object of embodiment 1-3 fat or oil compositions is analyzed using pulse NMR method, the results are shown in Table
5。
The solid fat content of 5 fat or oil composition of table at different temperatures
It can be obtained by the evaluation result of table 2-5：
(1) heat resistance is preferably (see attached Figure 4 and 5), non-fusible at obtained 40 DEG C of the chocolate of comparative example 1,2, but changes mouth
Property is poor, and Flavor release is slow, and wax sense is heavier.And also contain hydrogenated oil and fat ingredient in the fat or oil composition of comparative example 1；Comparison is implemented
The chocolate mouth that the fat or oil composition of example 3 is prepared is preferable, and Flavor release is very fast, but heat resistance is poor, at 40 DEG C i.e.
Melt modification (see attached drawing 6)；
(2) chocolate product example made from the fat or oil composition of embodiment 1,2 and 3 has excellent heat-resistant quality and operation
Performance, heat resistance is preferable at 40 DEG C, non-fusible (see attached drawing 1-3), while Flavor release and to change mouth good, comprehensive grading compared with
It is high.
(3) chocolate product is existed with 5 DEG C/min rate of temperature fall crystallization curves made from the fat or oil composition of embodiment 4 and 5
5-18 DEG C, 18-28 DEG C, 28-35 DEG C of three sections there is exothermic peak；On 5 DEG C/min heating rate fusion curves, in 35-45
DEG C there is the exothermic peak recrystallized.And they have excellent heat-resistant quality and operating characteristics, heat resistance is preferable at 40 DEG C, protects
Good shape is held, it is non-fusible, while Flavor release is very fast, and it is good to change mouth.
Claims (10)
1. a kind of fat or oil composition, the fat or oil composition meets the following conditions：
(1) there is exothermic peak in 5-18 DEG C, 18-28 DEG C, 28-35 DEG C of three sections with 5 DEG C/min rate of temperature fall crystallization curve；
(2) on 5 DEG C/min heating rate fusion curves, occurs the exothermic peak recrystallized at 35-45 DEG C.
2. fat or oil composition as described in claim 1, which is characterized in that the fat or oil composition also meets with next or more
A condition：
(1) peak value of the exothermic peak of crystallization curve is respectively 12-14 DEG C, 22-28 DEG C, 30-35 DEG C；
(2) 5-18 DEG C of exothermic peak enthalpy is 70-80J/g in crystallization curve, and 18-28 DEG C of exothermic peak enthalpy is 6-8J/g, 28-
35 DEG C of exothermic peak enthalpy is 1-2J/g；
(3) exothermic peak enthalpy is 7-10J/g in fusion curve；
(4) content of triglyceride of the carbon number between 30-40 is 55-75%, and preferably 60-70%, carbon number is in 42-52
Between content of triglyceride be 25-45%, preferably 30-40%；
(5) content of triglyceride of the carbon number between 32-42 is 60-80%, and preferably 65-75%, carbon number is in 44-52
Between content of triglyceride be 20-35%, preferably 25-30%；
(6) fat or oil composition is 10-15% in 30 DEG C of solid fats content；35 DEG C of solid fats content is 5-10%；
40 DEG C of solid fats content is 2-5%；
(7) fat or oil composition is also comprising one in sucrose ester, polyglycerol ester, sorbitol ester, wax ester, mono-fatty acid glyceride
Kind is a variety of, preferably mono-fatty acid glyceride；Or
(8) dosage of the mono-fatty acid glyceride is 0-5%, preferably glycerin monostearate 1-4%.
3. fat or oil composition as claimed in claim 1 or 2, which is characterized in that the fat or oil composition meet with next or
Multiple conditions：
(1) fat or oil composition includes lauric fats and non-lauric acid type grease, the lauric fats and the non-moon
The weight ratio of cinnamic acid type grease is 3:2-9:1, preferably 7:3-4:1；
(2) lauric fats carry palmkernel stearin, coconut oil for dividing for 22-33 DEG C of fusing point；The non-moon included
Cinnamic acid type grease carries palmitic stearin for dividing for 40-60 DEG C of fusing point；Or
(3) fat or oil composition is either divided by lauric fats and the mixing of non-lauric acid type grease and carried or transesterification obtains
.
4. a kind of preparation method of fat or oil composition, which is characterized in that the described method comprises the following steps：
(1) lauric fats and/or non-lauric acid type grease are provided；
(2) by the lauric fats and/or non-lauric acid type grease carry out mixed splitting or integrating carry or transesterification in one kind or
A variety of processing.
5. method as claimed in claim 4, which is characterized in that the lauric fats carry palm fibre for dividing for 22-33 DEG C of fusing point
Palmitic acid benevolence oleostearin, coconut oil；The non-lauric acid type grease carries palmitic stearin for dividing for 40-60 DEG C of fusing point；Preferably, it is described
The weight ratio of lauric fats and non-lauric acid type grease is 3:2-9:1, preferably 7:3-4:1.
6. a kind of chocolate mass, which is characterized in that 25%-45% fat or oil compositions and breast are included in the chocolate mass
The content range of agent is 0.1%-0.5%, wherein the fat or oil composition is claim 1-3 any one of them grease groups
Close object or the fat or oil composition being prepared as the method described in claim 4-5.
7. a kind of method for improving chocolate mass heat resistance, the method is the usage right during chocolate mass is made
It is required that 1-3 any one of them fat or oil composition or the fat or oil composition being prepared as the method described in claim 4-5.
8. a kind of chocolate, which is characterized in that the chocolate by claim 1-3 any one of them fat or oil composition or
The chocolate mass described in fat or oil composition or use claim 6 be prepared as the method described in claim 4-5
It is prepared, it is preferable that slurry temperature is 38-45 DEG C, preferably 40-42 DEG C during the chocolate product moulding.
9. a kind of food, which is characterized in that the food is by claim 1-3 any one of them fat or oil composition or by weighing
Profit is required the fat or oil composition that the method described in 4-5 is prepared or is prepared using the chocolate mass described in claim 6
It forms or containing the chocolate described in claim 8.
10. food as claimed in claim 9, which is characterized in that the food is truffle type chocolate, row's block type chocolate,
Marble chocolate and chocolate coating class product.
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| CN111165635A (en) * | 2018-11-09 | 2020-05-19 | 内蒙古伊利实业集团股份有限公司 | Coating chocolate slurry for coating on surface of granular material and granular food |
| CN111328883A (en) * | 2018-12-18 | 2020-06-26 | 丰益(上海)生物技术研发中心有限公司 | Non-hydrogenated oil and fat composition and application thereof in food |
| WO2020135661A1 (en) * | 2018-12-28 | 2020-07-02 | 丰益(上海)生物技术研发中心有限公司 | Fat composition used for chocolate |
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