CN108112760B - Chocolate grease composition and preparation method thereof - Google Patents
Chocolate grease composition and preparation method thereof Download PDFInfo
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- CN108112760B CN108112760B CN201611081919.3A CN201611081919A CN108112760B CN 108112760 B CN108112760 B CN 108112760B CN 201611081919 A CN201611081919 A CN 201611081919A CN 108112760 B CN108112760 B CN 108112760B
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- chocolate
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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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Abstract
The invention provides an oil composition, a preparation method thereof, chocolate paste containing the oil composition and a chocolate product. The grease composition of the invention satisfies the following conditions: (1) the crystallization curve shows exothermic peaks in three intervals of 5-18 deg.C, 18-28 deg.C and 28-35 deg.C at a cooling rate of 5 deg.C/min; (2) on the melting curve at a temperature rise rate of 5 ℃/min, an exothermic peak of recrystallization appears at 35-45 ℃. The fat composition of the present invention contains no hydrogenated fat; the operation performance is good; the chocolate product prepared from the oil composition does not melt and deform at the high temperature of 40 ℃, and has good mouth melting performance.
Description
Technical Field
The invention relates to a chocolate grease composition and a preparation method thereof
Background
In recent years, chocolate products prepared from low-melting-point fats and oils are popular among consumers due to their unique mouthfeel of being instantly melted in the mouth and being cool and silky. However, due to the special requirements of taste, the melting point of the chocolate grease is generally about 23-28 ℃, the chocolate grease is easy to melt at a higher temperature, surface adhesion occurs, and the chocolate grease cannot be used for shape preservation, which increases extremely high cost for the transportation and storage of chocolate products at high temperature in summer. The chocolate market has urgent needs for special chocolate grease with good heat resistance and soft and silky mouthfeel.
Some solutions have been proposed for heat-resistant chocolate, such as patent CN201380050914.2, which mainly imparts heat-resistant properties to chocolate by incorporating polyols and other heat-structuring components such as monosaccharides into chocolate. Patent CN201380061233.6 discloses a heat-resistant chocolate-like food product obtained by bringing a chocolate product into contact with a food or food material having a water activity of 0.4 to 0.95 by a coating or placing process, and then cooling and solidifying the product[2]。
However, the above method complicates the production process of chocolate products and adds additional expense: the cost of raw materials, the cost of equipment resources and the like, and the prepared product has the defects of sandy mouthfeel, hard mouthfeel, poor mouth melting property and the like on the mouthfeel.
Disclosure of Invention
In order to solve the above-mentioned drawbacks, the inventors of the present invention have made extensive studies to obtain an oil and fat composition having excellent heat resistance. The chocolate prepared from the fat composition has good heat resistance at 40 ℃, does not melt, and has good flavor release and mouth melting performance.
A first aspect of the present invention provides an oil or fat composition satisfying the following conditions:
(1) the crystallization curve shows exothermic peaks in three intervals of 5-18 deg.C, 18-28 deg.C and 28-35 deg.C at a cooling rate of 5 deg.C/min;
(2) the melting curve shows a recrystallization exothermic peak at 35-45 ℃ at a heating rate of 5 ℃/min.
In one or more embodiments, the oil or fat composition has an exothermic peak of 12 to 14 ℃, 22 to 28 ℃, and 30 to 35 ℃ in the crystallization curve.
In one or more embodiments, the crystallization profile has an exothermic peak enthalpy of 5-18 ℃ of 70-80J/g, an exothermic peak enthalpy of 18-28 ℃ of 6-8J/g, and an exothermic peak enthalpy of 28-35 ℃ of 1-2J/g.
In one or more embodiments, the melting curve has an enthalpy of the exothermic peak of 7 to 10J/g.
In one or more embodiments, the content of the triglyceride having 30 to 40 carbon atoms is 55 to 75%, preferably 60 to 70%, based on the total weight of the fat composition; the content of triglyceride with 42-52 carbon atoms is 25-45%, preferably 30-40%.
In one or more embodiments, the content of the triglyceride having 32 to 42 carbon atoms is 60 to 80%, preferably 65 to 75%, based on the total weight of the fat composition; the content of triglyceride with carbon number of 44-52 is 20-35%, preferably 25-30%.
In one or more embodiments, the fat composition has a solid fat content of 10 to 15% at 30 ℃; the solid fat content at 35 deg.C is 5-10%; the solid fat content at 40 deg.C is 2-5%.
In one or more embodiments, the grease composition comprises lauric-type grease and non-lauric-type grease, and the weight ratio of the lauric-type grease to the non-lauric-type grease is 3:2-9:1, preferably 7:3-4: 1.
In one or more embodiments, the lauric acid type fats are fractionated palm kernel oil stearin, coconut oil having a melting point of 22-33 ℃; the contained non-lauric acid type grease is fractionated palm oil stearin with a melting point of 40-60 ℃.
In one or more embodiments, the oil or fat comprises one or more of a sucrose ester, a polyglycerol ester, a sorbitol ester, a wax ester, a monoglyceride, preferably a monoglyceride.
In one or more embodiments, the monoglyceride is used in an amount of 0 to 5%, preferably 1 to 4% glyceryl monostearate.
In one or more embodiments, the grease composition is obtained from one or more of lauric and non-lauric greases by mixing or one or more of fractionation or transesterification.
In a second aspect of the present invention, there is provided a method for producing an oil or fat composition, the method comprising the steps of:
(1) providing lauric acid type grease and/or non-lauric acid type grease;
(2) and (2) carrying out one or more treatments of mixing, separating and ester exchange on the lauric acid type grease and/or non-lauric acid type grease.
In one or more embodiments, the lauric acid type fats are fractionated palm kernel oil stearin, coconut oil having a melting point of 22-33 ℃; the contained non-lauric acid type grease is fractionated palm oil stearin with a melting point of 40-60 ℃.
In one or more embodiments, the weight ratio of lauric to non-lauric oils is 3:2 to 9:1, preferably 7:3 to 4: 1.
In one or more embodiments, the method further comprises the step of adding a monoglyceride to the fat, the glyceryl monostearate being used in an amount of 0 to 5%, preferably 1 to 4%.
The third aspect of the invention also provides a chocolate mass.
In one or more embodiments, the chocolate mass comprises 25% to 45% of the fat composition and the emulsifier is present in an amount ranging from 0.1% to 0.5%.
In one or more embodiments, the emulsifier is selected from one or more of lecithin, polyglycerol polyricinoleate, sucrose fatty acid ester, monoglyceride, diglyceride fatty acid ester, polyglycerol fatty acid ester, and sorbitan fatty acid ester.
In a fourth aspect of the present invention, there is provided a method for improving heat resistance of chocolate mass by using the above fat composition in the process of making chocolate mass, or by using the fat composition prepared by the above preparation method.
In a fifth aspect of the present invention, there is provided chocolate prepared from the fat composition or the fat composition prepared according to the above aspect, or the chocolate mass.
In one or more embodiments, the chocolate product is moulded at a slurry temperature of 38 to 45℃, preferably 40 to 42℃.
In one or more embodiments, the high temperature resistant chocolate product can maintain shape without melting after being placed at 40 ℃ for more than 10 hours, and has silky soft mouthfeel and good mouth melting property.
In a sixth aspect of the present invention, there is provided use of the fat or oil composition in a food product, which is a chocolate food product.
In one or more embodiments, the food product is a truffle type chocolate, a loaf type chocolate, a chocolate bean, and a chocolate coating type product such as ice cream, and the like.
The grease composition of the invention has the advantages that:
(1) does not contain hydrogenated grease;
(2) the operation performance is good;
(3) the chocolate product prepared from the oil composition does not melt and deform at a high temperature of 40 ℃, and has good mouth melting performance.
Drawings
FIG. 1: example 1 the chocolate product was left at 40 ℃ for 10 h.
FIG. 2: example 2 the chocolate product was left at 40 ℃ for 10 h.
FIG. 3: example 3 the chocolate product was left at 40 ℃ for 10 h.
FIG. 4: comparative example 1 the chocolate product was left at 40 ℃ for 10 h.
FIG. 5: comparative example 2 the chocolate product was left at 40 ℃ for 10 h.
FIG. 6: comparative example 3 the chocolate product was left at 40 ℃ for 10 h.
Detailed Description
Oil and fat composition
A first aspect of the present invention provides an oil or fat composition satisfying the following conditions:
(1) the crystallization curve shows exothermic peaks in three intervals of 5-18 deg.C, 18-28 deg.C and 28-35 deg.C at a cooling rate of 5 deg.C/min;
(2) on the melting curve at a temperature rise rate of 5 ℃/min, an exothermic peak of recrystallization appears at 35-45 ℃. Differential Scanning Calorimetry (DSC) is one of the more applied thermal analysis methods in recent years, and the DSC can record the heat flow change caused by phase change such as crystallization, melting, and crystal transformation of a grease sample along with the change of temperature, and can measure the heat absorbed or released in the phase change process of the sample or the heat capacity of the sample.
In one or more embodiments of the present invention, the oil or fat composition has a crystallization curve with an exothermic peak having a peak value of 12 to 14 ℃, for example, 13 to 14 ℃, or 13.26 ℃, or 13.62 ℃, or 13.54 ℃, or 22 to 28 ℃, for example, 23 to 25 ℃, or 24 to 25 ℃, or 23.83 ℃, or 24.12 ℃, or 24.24 ℃, or 30 to 35 ℃, for example, 30 to 34 ℃, or 30 to 33.5 ℃, or 31 to 33 ℃, or 30.7 ℃, or 31.04 ℃, or 33.05 ℃ respectively.
In one or more embodiments of the invention, the peak of the exothermic peak of the melting curve of the grease composition is 35 to 42 ℃, such as 39 to 41 ℃ or 39.8 ℃ or 40.19 ℃ or 40.3 ℃.
In one or more embodiments of the invention, the peak enthalpy of the exotherm between 5 and 18 ℃ is between 70 and 80J/g, e.g. between 70 and 75J/g, between 71 and 74J/g, between 72 and 73J/g, between 71.15J/g, between 73.17J/g, between 72.18J/g, the enthalpy of the exotherm between 18 and 28 ℃ is between 6 and 8J/g, e.g. between 6 and 7J/g, between 7 and 8J/g, between 6.21J/g, between 7.05J/g or between 7.72J/g, and the enthalpy of the exotherm between 28 and 35 ℃ is between 1 and 2J/g, e.g. between 1.14J/g, 1.23J/g or 1.87J/g.
In one or more embodiments of the invention, the melting curve has an enthalpy with a peak exotherm of 7 to 10J/g, such as 7 to 9J/g or 8 to 9J/g or 7.72J/g or 8.29J/g or 8.58J/g.
In one or more embodiments of the present invention, the content of triglycerides having 30 to 40 carbon atoms is 55 to 75%, preferably 60 to 70%, and the content of triglycerides having 42 to 52 carbon atoms is 25 to 45%, preferably 30 to 40%, based on the total weight of the fat composition.
In one or more embodiments of the present invention, the content of the triglyceride having 32 to 42 carbon atoms is 60 to 80%, for example, 65 to 75%, 68 to 73%, 69 to 72%, 68.55%, 70.32%, 72.60% by weight based on the total weight of the fat composition; the content of triglyceride with 44-52 carbon atoms is 20-35%, such as 25-30%, 25-29%, 23.49%, 25.68%, 28.25%.
In one or more embodiments of the invention, the fat composition has a solid fat content of 10 to 15%, for example 12 to 14%, 12.76%, 13.02%, 13.96% at 30 ℃; a solid fat content of 5-10% at 35 ℃, e.g. 7-10%, 7-9%, 7-8%, 7.08%, 7.13%, 7.43%; the solid fat content at 40 deg.C is 2-5%, such as 3-5%, 3.89%, 4.2%, 4.9%.
In one or more embodiments of the present invention, the oil composition comprises lauric acid type oil and non-lauric acid type oil, and the weight ratio of the lauric acid type oil to the non-lauric acid type oil is 3:2 to 9:1, for example, 7:3 to 4:1, 70:26, 65:35, 82: 15.
In one or more embodiments of the invention, the lauric acid type fats and oils are fractionated palm kernel oil stearin, coconut oil with a melting point of 22-33 ℃; the contained non-lauric acid type grease is fractionated palm oil stearin with a melting point of 40-60 ℃.
In one or more embodiments of the present invention, the fat or oil comprises one or more of sucrose esters, polyglycerol esters, sorbitol esters, wax esters, and monoglycerol fatty acid esters, preferably monoglycerol fatty acid esters.
In one or more embodiments of the present invention, the fat or oil contains 0 to 5% of monoglyceride, preferably 1 to 4% of glyceryl monostearate.
In one or more embodiments of the present invention, the grease composition is obtained by mixing or fractionation or transesterification of lauric-type grease and non-lauric-type grease.
In one or more embodiments of the present invention, the fat composition comprises 26 parts palm oil fraction (melting point: 50 ℃), 35 parts coconut oil (melting point: 24 ℃), 35 parts palm kernel oil fraction (melting point: 32 ℃), 4 parts glycerol monostearate.
In one or more embodiments of the present invention, the fat composition comprises 30 parts of palm oil fraction (melting point: 50 ℃), 5 parts of palm oil fraction (melting point: 60 ℃), 35 parts of palm kernel oil fraction (melting point: 24 ℃), 30 parts of palm kernel oil fraction (melting point: 32 ℃).
Preparation method
In a second aspect of the present invention, there is provided a method for producing an oil or fat composition, the method comprising the steps of:
(1) providing lauric acid type grease and/or non-lauric acid type grease;
(2) and (2) carrying out one or more treatments of mixing, separating and ester exchange on the lauric acid type grease and/or non-lauric acid type grease.
In one or more embodiments of the present invention, the method further includes a process of heating and melting the lauric acid type fats and oils, and the non-lauric acid type fats and oils.
In one or more embodiments of the invention, the lauric acid type fats and oils are fractionated palm kernel oil stearin, coconut oil having a melting point of 22-33 ℃; the contained non-lauric acid type grease is fractionated palm oil stearin with a melting point of 40-60 ℃.
In one or more embodiments of the present invention, the weight ratio of the lauric acid type oils to non-lauric acid type oils is 3:2 to 9:1, preferably 7:3 to 4: 1.
In one or more embodiments of the present invention, the method further comprises the step of adding a monoglyceride to the fat or oil, the amount of the glyceryl monostearate being 0 to 5%, preferably 1 to 4%.
In one or more embodiments of the present invention, the process includes the step of mixing 26 parts palm oil extract (melting point: 50 ℃), 35 parts coconut oil (melting point: 24 ℃), 35 parts palm kernel oil extract (melting point: 32 ℃), 4 parts glycerol monostearate.
In one or more embodiments of the present invention, the method includes the step of mixing 30 parts of palm oil fraction (melting point: 50 ℃), 5 parts of palm oil fraction (melting point: 60 ℃), 35 parts of palm kernel oil fraction (melting point: 24 ℃), 30 parts of palm kernel oil fraction (melting point: 32 ℃).
The transesterification may be a chemical transesterification. For example, transesterification involves vacuum drying of the starting oil or fat under heating, and addition of a catalyst under heating. The heating may be carried out at 90-120 deg.C, such as 105 deg.C, and the drying (i.e., dehydration) time may be 0.5-2 hours, such as 1 hour. After the catalyst is added, the reaction is preferably carried out at 80 to 110 ℃, for example, 100 ℃ for 0.1 to 2 hours, for example, 0.5 hour, and then the temperature is reduced to 60 to 80 ℃, for example, 70 ℃ for vacuum breaking. The catalyst may be a catalyst commonly used in the art for transesterification of fats and oils, including but not limited to at least one of hydroxides, carbonates, bicarbonates, alkoxides of alkali or alkaline earth metals. The hydroxide of an alkali metal or alkaline earth metal is selected from KOH, NaOH and Ca (OH)2. The carbonate of an alkali metal can be selected from K2CO3And Na2CO3. The alkali metal bicarbonate salt is selected from KHCO3And NaHCO3. The alkoxide of an alkali metal may be, for example, NaOCH3. The amount of the catalyst used may be 0.1 to 3.0 wt%, preferably 0.3 to 2 wt%, and more preferably 0.5 to 1.0 wt% based on the total weight of the oil and the raw oil.
Preferably, the transesterification reaction is terminated using a terminator. The terminating agent may be an organic acid or an inorganic acid. The organic acid may be citric acid, tartaric acid, etc. The inorganic acid may be hydrochloric acid, phosphoric acid, sulfuric acid, etc. The preferred terminator is citric acid. The amount of the terminator to be added is not particularly limited as long as the reaction can be terminated, and for example, 0.5 to 3% by weight, for example, 1% by weight of the terminator based on the total weight of the raw material fat or oil may be added.
The transesterification may be followed by conventional refining of the fat or oil obtained by the transesterification. For example, refining includes steps of dehydration under heating, decolorization under heating, and deodorization under heating. The dehydration can be performed under vacuum at 90-120 deg.C, such as 105 deg.C, and the dehydration time can be 0.1-2 hours, such as 1 hour. The decolorization is maintained at 90 to 120 ℃ (e.g., 110 ℃) for 0.1 to 2 hours, e.g., 0.5 hour, in the presence of a decolorizer (e.g., activated clay). The deodorization is carried out under vacuum conditions at 200 to 260 ℃ (e.g., 240 ℃) in an inert gas (e.g., nitrogen) atmosphere. Preferably, the content of free fatty acids in the deodorized fat and oil composition is less than 0.1 wt%.
Chocolate mass
The third aspect of the invention also provides a chocolate mass.
In one or more embodiments of the invention, the chocolate mass comprises 25% to 45% of the fat composition and the emulsifier is present in an amount ranging from 0.1% to 0.5%.
In one or more embodiments of the invention, the chocolate mass further comprises one or more of lecithin, sugar, cocoa powder, skim milk powder, whey powder.
In one or more embodiments of the invention, the chocolate mass comprises:
grease: 35-45 parts of
Sugar: 35-45 parts of
Cocoa powder: 10-15 parts of
Milk powder: 5-10 parts of
Whey powder: 0 to 10 portions of
Emulsifier: 0.1 to 0.4 portion.
In one or more embodiments of the invention, the cocoa powder is an alkalized cocoa powder.
The alkalized cocoa powder is a chocolate raw material which is prepared from natural cocoa beans by processes of fermentation, baking, alkalization and the like and has good flavor, color and wide application range.
In one or more embodiments of the present invention, the emulsifier is selected from one or more of lecithin, polyglycerol ricinol ester, sucrose fatty acid ester, monoglyceride, diglycerol fatty acid ester, polyglycerol fatty acid ester, and sorbitan fatty acid ester.
In a fourth aspect of the present invention, there is provided a method for improving heat resistance of chocolate mass by using the above fat composition in the process of making chocolate mass, or by using the fat composition prepared by the above preparation method.
Chocolate
In a fifth aspect of the present invention, there is provided chocolate prepared from the fat composition or the fat composition prepared according to the above aspect, or the chocolate mass.
In one or more embodiments, the chocolate product is moulded at a slurry temperature of 38-45℃, for example 40-42℃.
In one or more embodiments, the high temperature resistant chocolate product can maintain shape without melting after being placed at 40 ℃ for more than 10 hours, and has silky soft mouthfeel and good mouth melting property.
In a sixth aspect of the present invention, there is provided a use of the fat composition in a food product, which is a chocolate food product, in practice, a truffle-type chocolate, a bar-type chocolate, a chocolate bean, and a chocolate coating-type product such as ice cream.
The raw material sources are as follows:
all raw material oil and fat: from cami specialty fats (shanghai) ltd;
alkalizing cocoa powder: from ADM corporation, usa;
skim milk powder: from Nestle corporation;
whey powder: from Argentina CREMA;
soybean lecithin: from Qinhuangdai food industry, Inc.;
glyceryl monostearate: from Fengyi emulsion materials science and technology (Shanghai) Co., Ltd.
Type and manufacturer of the equipment:
1. ball mill: the model is as follows: a W-1-S laboratory ball mill; the manufacturer: royal Duvisweina Inc
2. Gas chromatograph: agilent 7820, Agilent technologies, Inc
3. DSC detection apparatus: TA Q2000, TA instruments USA
The detection method comprises the following steps:
the TAG detection method comprises the following steps: gas chromatography detection, capillary column chromatography: restek (RTX 65TG cat.17008)30 m.times.0.25 mm.times.0.1 um, carrier gas H2Flow rate: 1.0ml/min, sample size: 1ul, split ratio: 30: 1, injection port temperature: 355 ℃ detector temperature: 360 ℃;
DSC detection procedure: TA Q2000 DSC: keeping the sample at 70 ℃ for 10min, respectively cooling to 0 ℃ at 5 ℃/min, keeping for 10min, and then heating to 70 ℃ at 5 ℃/min;
the oil fractionation method comprises the following steps: according to the crystallization characteristics of the oil, melting pretreatment, cooling crystallization, separation and purification are carried out on the oil to obtain fractionation products with different melting points;
and (3) melting point detection: reference GB/T5536-1985 vegetable oil and fat test melting point determination method;
detecting the solid fat content: reference is made to GB/T31743-.
Example 1:
heating and melting raw oil, uniformly mixing 26 parts of palm oil extract (melting point: 50 ℃), 35 parts of coconut oil (melting point: 24 ℃) and 35 parts of palm kernel oil extract (melting point: 32 ℃) according to the weight of the raw oil, adding 4 parts of glyceryl monostearate, heating, stirring and dissolving, keeping the mixed oil at 70-80 ℃, and stirring at the rotating speed of 1000rpm for 15min to fully and uniformly mix the mixed oil. Obtaining an oil composition 1;
preparing a high-temperature-resistant chocolate product 1 by using the grease composition 1: weighing 138 parts of the grease composition, 0.5 part of lecithin, 37.5 parts of white granulated sugar powder, 12 parts of alkalized cocoa powder, 8 parts of defatted milk powder and 4 parts of whey powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 40-45 ℃, and molding to obtain the chocolate.
Example 2:
heating and melting each raw material oil, mixing 30 parts of palm oil extract (melting point: 50 ℃), 5 parts of palm oil extract (melting point: 60 ℃), 35 parts of palm kernel oil extract (melting point: 24 ℃), and 30 parts of palm kernel oil extract (melting point: 32 ℃) uniformly according to the weight of each raw material oil, heating, stirring and dissolving, keeping the mixed oil at 70-80 ℃, and stirring at the rotating speed of 1000rpm for 15min to fully and uniformly mix. Obtaining an oil composition 2;
preparing a high-temperature resistant chocolate product 2 by using the grease composition 2: weighing 240 parts of the grease composition, 0.4 part of lecithin, 36.6 parts of white granulated sugar powder, 11 parts of alkalized cocoa powder, 6 parts of defatted milk powder and 6 parts of whey powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 40-45 ℃, and molding to obtain the chocolate.
Example 3:
heating and melting each raw oil, mixing 10 parts of palm oil extract (melting point: 50 ℃), 5 parts of palm oil extract (melting point: 60 ℃), 42 parts of palm kernel oil extract (melting point: 32 ℃), 40 parts of coconut oil (melting point: 24 ℃), and 3 parts of glyceryl monostearate uniformly according to the weight of each raw oil, heating, stirring and dissolving, keeping the mixed oil at 70-80 ℃, and stirring at the rotating speed of 1000rpm for 15min to fully and uniformly mix. Obtaining an oil composition 3;
preparing a high-temperature resistant chocolate product 3 by using the grease composition 3: weighing 342 parts of the grease composition, 0.45 part of lecithin, 37.55 parts of white granulated sugar powder, 10 parts of alkalized cocoa powder, 5 parts of defatted milk powder and 5 parts of whey powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 40-45 ℃, and molding to obtain the chocolate.
Example 4
Heating and melting each raw material oil, mixing 15 parts of palm oil extract (melting point: 60 ℃), 42 parts of palm kernel oil extract (melting point: 32 ℃), 40 parts of coconut oil (melting point: 24 ℃) and 3 parts of glyceryl monostearate uniformly according to the weight of each raw material oil, heating, stirring and dissolving, keeping the mixed oil at 70-80 ℃, and stirring at the rotating speed of 1000rpm for 15min to fully and uniformly mix the mixed oil. Obtaining an oil composition 4;
preparing a high-temperature resistant chocolate product 3 by using the grease composition 4: weighing 340 parts of the grease composition, 0.50 part of lecithin, 38.50 parts of white granulated sugar powder, 15 parts of alkalized cocoa powder and 6 parts of skim milk powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 40-45 ℃, and molding to obtain the chocolate.
Example 5
Heating and melting each raw material oil, mixing 16 parts of palm oil extract (melting point: 60 ℃), 42 parts of palm kernel oil extract (melting point: 32 ℃), 42 parts of palm kernel oil extract (melting point: 24 ℃), and 1 part of glyceryl monostearate uniformly according to the weight of each raw material oil, heating, stirring and dissolving, keeping the mixed oil at 70-80 ℃, and stirring at the rotating speed of 1000rpm for 15min to fully and uniformly mix. Obtaining an oil composition 3;
preparing a high-temperature resistant chocolate product 5 by using the grease composition 5: weighing 340 parts of the grease composition, 0.50 part of lecithin, 38.50 parts of white granulated sugar powder, 11 parts of alkalized cocoa powder, 6 parts of defatted milk powder and 4 parts of whey powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 40-45 ℃, and molding to obtain the chocolate.
Comparative example 1:
heating and melting each raw oil, mixing 22 parts of palm oil extract (melting point: 60 ℃), 35 parts of coconut oil (melting point: 24 ℃), 35 parts of palm kernel oil extract (melting point: 32 ℃), and 8 parts of perhydrogenated rapeseed oil (melting point: 60 ℃) uniformly according to the weight of each raw oil, heating, stirring and dissolving, keeping the mixed oil at 70-80 ℃, and stirring at the rotating speed of 1000rpm for 15min to fully and uniformly mix. Comparative grease composition 1 was obtained;
comparative example chocolate product 1 was prepared using comparative grease composition 1: weighing 38 parts of the grease composition, 0.4 part of lecithin, 38.6 parts of white granulated sugar powder, 10 parts of alkalized cocoa powder, 8 parts of defatted milk powder and 5 parts of whey powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 45-50 ℃, and molding to obtain the chocolate.
Comparative example 2:
heating and melting each raw oil, mixing 20 parts of palm oil extract (melting point: 50 ℃), 36 parts of coconut oil (melting point: 24 ℃), 36 parts of palm kernel oil extract (melting point: 32 ℃) and 8 parts of glyceryl monostearate uniformly according to the weight of each raw oil, heating, stirring and dissolving, keeping the mixed oil at 70-80 ℃, and stirring at the rotating speed of 1000rpm for 15min to fully and uniformly mix. Comparative grease composition 2 was obtained;
comparative example chocolate product 2 was prepared using comparative grease composition 2: weighing 40 parts of the grease composition, 0.45 part of lecithin, 37.55 parts of white granulated sugar powder, 10 parts of alkalized cocoa powder, 6 parts of defatted milk powder and 6 parts of whey powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 45-50 ℃, and molding to obtain the chocolate.
Comparative example 3:
heating and melting each raw oil, mixing 8 parts of palm oil extract (melting point: 50 ℃), 60 parts of coconut oil (melting point: 24 ℃), 30 parts of palm kernel oil extract (melting point: 32 ℃), and 2 parts of glyceryl monostearate (melting point: 60 ℃) uniformly according to the weight of each raw oil, heating, stirring and dissolving, keeping the mixed oil at 70-80 ℃, and stirring at the rotating speed of 1000rpm for 15min to fully and uniformly mix. Comparative grease composition 3 was obtained;
comparative example chocolate product 3 was prepared using comparative grease composition 3: weighing 39 parts of the grease composition, 0.5 part of lecithin, 37.5 parts of white granulated sugar powder, 13 parts of alkalized cocoa powder, 8 parts of defatted milk powder and 2 parts of whey powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 45-50 ℃, and molding to obtain the chocolate.
Quality evaluation
1. Sensory evaluation:
chocolate products prepared from the fat compositions of examples 1 to 3 and comparative examples 1 to 3 were subjected to sensory evaluation according to the scoring criteria of table 1, and the scoring results are shown in table 2.
TABLE 1 chocolate products sensory evaluation criteria
Table 2 chocolate product sensory scores
2. Evaluation of Crystal characteristics
The grease crystallization characteristics of the grease compositions of examples 1-3 and comparative examples 1-3 were analyzed by DSC analysis and the results are shown in table 3.
TABLE 3 crystallization characteristics of fat and oil compositions
3. TAG distribution characteristics
The TAG distribution characteristics of the fat and oil substances of the fat and oil compositions of examples 1 to 3 and comparative examples 1 to 3 were analyzed by gas chromatography detection techniques, and the results are shown in Table 4.
TABLE 4 TAG distribution characteristics of fat and oil compositions (unit:%)
4. Solid fat content detection
The SFC of the fat and oil compositions of examples 1 to 3 was analyzed by pulse nuclear magnetic resonance method, and the results are shown in Table 5.
TABLE 5 solid fat content of the fat and oil compositions at various temperatures
From the evaluation results of tables 2 to 5, it can be obtained:
(1) the chocolate prepared in comparative examples 1 and 2 has good heat resistance at 40 deg.C (see figures 4 and 5), no melting, but poor mouth-melting property, slow flavor release, and heavy waxy feeling. The fat composition of comparative example 1 further contained a hydrogenated fat component; the chocolate prepared from the fat composition of comparative example 3 has good mouth-melting property, fast flavor release, but poor heat resistance, namely melting deformation at 40 ℃ (see figure 6);
(2) the chocolate product examples prepared from the fat compositions of examples 1, 2 and 3 had excellent heat resistance and handling properties, good heat resistance at 40 ℃, no melting (see figures 1-3), good flavor release and mouth-melting properties, and high overall scores.
(3) The chocolate products prepared from the oil compositions of examples 4 and 5 show exothermic peaks in the crystallization curves at the cooling rate of 5 ℃/min, at the temperature of 5-18 ℃, at the temperature of 18-28 ℃ and at the temperature of 28-35 ℃; on the melting curve at a temperature rise rate of 5 ℃/min, an exothermic peak of recrystallization appears at 35-45 ℃. And the materials have excellent heat resistance and operation performance, the heat resistance is better at 40 ℃, the shape is kept good, the materials are not melted, the flavor is released quickly, and the mouth melting performance is good.
Claims (17)
1. An oil or fat composition satisfying the following conditions:
(1) the crystallization curve shows exothermic peaks in three intervals of 5-18 deg.C, 18-28 deg.C and 28-35 deg.C at a cooling rate of 5 deg.C/min;
(2) on the melting curve at a temperature rise rate of 5 ℃/min, an exothermic peak of recrystallization appears at 35-45 ℃.
2. The fat composition according to claim 1, wherein the fat composition further satisfies one or more of the following conditions:
(1) the peak values of exothermic peaks of the crystallization curve are respectively 12-14 deg.C, 22-28 deg.C, and 30-35 deg.C;
(2) the enthalpy value of an exothermic peak appearing in a 5-18 ℃ interval in a crystallization curve is 70-80J/g, the enthalpy value of an exothermic peak appearing in an 18-28 ℃ interval is 6-8J/g, and the enthalpy value of an exothermic peak appearing in a 28-35 ℃ interval is 1-2J/g;
(3) the enthalpy value of the exothermic peak in the melting curve is 7-10J/g;
(4) the content of triglyceride with carbon number of 30-40 is 55-75%, and the content of triglyceride with carbon number of 42-52 is 25-45%;
(5) the content of triglyceride with carbon number of 32-42 is 60-80%, and the content of triglyceride with carbon number of 44-52 is 20-35%;
(6) the oil and fat composition has solid fat content of 10-15% at 30 deg.C; the solid fat content at 35 deg.C is 5-10%; the solid fat content at 40 deg.C is 2-5%; or
(7) The grease composition also comprises one or more of sucrose ester, polyglycerol ester, sorbitol ester, wax ester and monoglyceride fatty acid ester.
3. The grease composition according to claim 2,
the content of triglyceride with carbon number of 30-40 is 60-70%, and the content of triglyceride with carbon number of 42-52 is 30-40%.
4. The grease composition according to claim 2,
the content of triglyceride with carbon number of 32-42 is 65-75%, and the content of triglyceride with carbon number of 44-52 is 25-30%.
5. The fat and oil composition according to claim 2, wherein the monoglyceride is used in an amount of 0 to 5%.
6. The fat and oil composition according to claim 2, wherein the monoglyceride fatty acid ester is glyceryl monostearate, and the content of the glyceryl monostearate is 1 to 4%.
7. The grease composition according to any one of claims 1 to 6, wherein the grease composition satisfies one or more of the following conditions:
(1) the grease composition comprises lauric acid type grease and non-lauric acid type grease, wherein the weight ratio of the lauric acid type grease to the non-lauric acid type grease is 3:2-9: 1;
(2) the lauric acid type oil is fractionated palm kernel oil stearin and coconut oil with the melting point of 22-33 ℃; the contained non-lauric acid type grease is fractionated palm oil stearin with a melting point of 40-60 ℃; or
(3) The grease composition is obtained by mixing, separating or performing ester exchange on lauric acid type grease and non-lauric acid type grease.
8. The fat and oil composition according to claim 7, wherein the weight ratio of the lauric acid type fat and oil to the non-lauric acid type fat and oil is 7:3 to 4: 1.
9. A method for producing the grease composition according to any one of claims 1 to 8, characterized by comprising the steps of:
(1) providing lauric acid type grease and/or non-lauric acid type grease;
(2) and (2) carrying out one or more treatments of mixing, separating and ester exchange on the lauric acid type grease and/or non-lauric acid type grease.
10. The method of claim 9, wherein the lauric acid type oils are fractionated palm kernel oil stearin, coconut oil having a melting point of 22-33 ℃; the non-lauric acid type oil is fractionated palm oil stearin with a melting point of 40-60 ℃.
11. Chocolate mass comprising 25% to 45% of a fat composition and an emulsifier in the range of 0.1% to 0.5%, wherein the fat composition is the fat composition according to any one of claims 1 to 8 or the fat composition prepared by the method according to any one of claims 9 to 10.
12. A method of improving the heat resistance of chocolate mass by using the fat composition according to any one of claims 1 to 8 or the fat composition produced by the method according to any one of claims 9 to 10 in the manufacture of chocolate mass.
13. Chocolate produced from the fat composition of any one of claims 1 to 8 or produced by the process of any one of claims 9 to 10 or using the chocolate mass of claim 11.
14. The chocolate of claim 13, wherein the chocolate product is moulded at a slurry temperature of 38-45 ℃.
15. The chocolate of claim 14, wherein the chocolate product is molded at a slurry temperature of 40-42 ℃.
16. A food product prepared from the fat composition according to any one of claims 1 to 8 or the fat composition prepared by the method according to any one of claims 9 to 10, or the chocolate mass according to claim 11, or comprising the chocolate according to any one of claims 13 to 15.
17. The food product of claim 16, wherein the food product is a truffle type chocolate, a loaf type chocolate, a chocolate bean, or a chocolate coating type 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 |
| CN111328883B (en) * | 2018-12-18 | 2022-09-23 | 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 |
| CN111374186B (en) * | 2018-12-28 | 2023-04-07 | 丰益(上海)生物技术研发中心有限公司 | Fat and oil composition for chocolate |
| CN109757568B (en) * | 2018-12-28 | 2022-08-30 | 丰益(上海)生物技术研发中心有限公司 | Chocolate fat composition |
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