CN111000016A - 一种低温防裂巧克力 - Google Patents
一种低温防裂巧克力 Download PDFInfo
- Publication number
- CN111000016A CN111000016A CN201910734313.2A CN201910734313A CN111000016A CN 111000016 A CN111000016 A CN 111000016A CN 201910734313 A CN201910734313 A CN 201910734313A CN 111000016 A CN111000016 A CN 111000016A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- aak
- low
- powder
- cracking
- 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.)
- Pending
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 18
- 238000005336 cracking Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 9
- 239000005862 Whey Substances 0.000 claims abstract description 9
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 9
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 239000002540 palm oil Substances 0.000 claims abstract description 9
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 9
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims abstract description 9
- 235000019197 fats Nutrition 0.000 claims abstract description 4
- 235000014121 butter Nutrition 0.000 claims abstract description 3
- 239000011248 coating agent Substances 0.000 abstract description 4
- 238000000576 coating method Methods 0.000 abstract description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 244000299461 Theobroma cacao Species 0.000 description 11
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000126 substance Substances 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
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
-
- 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
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种低温防裂巧克力，现有的用于涂层的巧克力在低温的时候容易裂开，从而影响月饼的品质和口感的问题。本发明低温防裂巧克力包括以下成分：甜乳粉、AAK油脂—NH41、乳清粉、麦芽糊精；或者包括预磨粉、不二软油、AAK油脂—NH41、沙妮亚24℃棕榈油、磷脂和PGPR。本发明通过甜乳粉、AAK油脂—NH41、乳清粉、麦芽糊精；或者包括预磨粉、不二软油、AAK油脂—NH41、沙妮亚24℃棕榈油、磷脂和PGPR的混合使用，可以防止巧克力涂层在低温冷冻的时候不容易断裂。
Description
技术领域
本发明属于巧克力制备技术领域，尤其与一种低温防裂巧克力有关。
背景技术
巧克力是一种深受各个年龄层喜欢的食品，它具有高能量、丰富的蛋白质和人体必需的多种矿物质，更含有对人体健康有益的抗氧化因子--可可多酚。然而现有的用于涂层（例如月饼等）的巧克力在低温的时候容易裂开，从而影响月饼的品质和口感。
发明内容
针对上述背景技术存在的问题，本发明旨在提供一种低温防裂巧克力。
为此，本发明采用以下技术方案：一种低温防裂巧克力，所述的低温防裂巧克力包括以下成分：甜乳粉、AAK油脂—NH41、乳清粉、麦芽糊精；或者包括预磨粉、不二软油、AAK油脂—NH41、沙妮亚24℃棕榈油、磷脂和PGPR。
甜乳粉、AAK油脂—NH41、乳清粉、麦芽糊精的质量分别占比为：52.50%、25%、15%、7.5；预磨粉、不二软油、AAK油脂—NH41、沙妮亚24℃棕榈油、磷脂和PGPR的质量分别占比为66.43%、24.98%、5.49%、2.5%、0.4%和0.2%。
本发明可以达到以下有益效果：本发明通过甜乳粉、AAK油脂—NH41、乳清粉、麦芽糊精；或者包括预磨粉、不二软油、AAK油脂—NH41、沙妮亚24℃棕榈油、磷脂和PGPR的混合使用，可以防止巧克力涂层在低温冷冻的时候不容易断裂。
具体实施方式
实施例1：本发明低温防裂巧克力包括以下成分：甜乳粉、AAK油脂—NH41、乳清粉、麦芽糊精，甜乳粉、AAK油脂—NH41、乳清粉、麦芽糊精的质量分别占比为：52.50%、25%、15%、7.5。
实施例2：本发明低温防裂巧克力包括以下成分：预磨粉、不二软油、AAK油脂—NH41、沙妮亚24℃棕榈油、磷脂和PGPR，预磨粉、不二软油、AAK油脂—NH41、沙妮亚24℃棕榈油、磷脂和PGPR的质量分别占比为66.43%、24.98%、5.49%、2.5%、0.4%和0.2%。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种低温防裂巧克力，其特征在于：所述的低温防裂巧克力包括以下成分：甜乳粉、AAK油脂—NH41、乳清粉、麦芽糊精；或者包括预磨粉、不二软油、AAK油脂—NH41、沙妮亚24℃棕榈油、磷脂和PGPR。
2.根据权利要求1所述的一种低温防裂巧克力，其特征在于甜乳粉、AAK油脂—NH41、乳清粉、麦芽糊精的质量分别占比为：52.50%、25%、15%、7.5；预磨粉、不二软油、AAK油脂—NH41、沙妮亚24℃棕榈油、磷脂和PGPR的质量分别占比为66.43%、24.98%、5.49%、2.5%、0.4%和0.2%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910734313.2A CN111000016A (zh) | 2019-08-09 | 2019-08-09 | 一种低温防裂巧克力 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910734313.2A CN111000016A (zh) | 2019-08-09 | 2019-08-09 | 一种低温防裂巧克力 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111000016A true CN111000016A (zh) | 2020-04-14 |
Family
ID=70110756
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910734313.2A Pending CN111000016A (zh) | 2019-08-09 | 2019-08-09 | 一种低温防裂巧克力 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111000016A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715718A (zh) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种涂挂用黑色纯脂巧克力、冷冻饮品及制备方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166250A (zh) * | 2015-08-20 | 2015-12-23 | 安徽米乐食品有限公司 | 代可可脂巧克力食品及其制备方法 |
-
2019
- 2019-08-09 CN CN201910734313.2A patent/CN111000016A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166250A (zh) * | 2015-08-20 | 2015-12-23 | 安徽米乐食品有限公司 | 代可可脂巧克力食品及其制备方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715718A (zh) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种涂挂用黑色纯脂巧克力、冷冻饮品及制备方法 |
| CN112715718B (zh) * | 2020-12-25 | 2023-06-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种涂挂用黑色纯脂巧克力、冷冻饮品及制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2018123521A (ru) | Аморфные пористые частицы для уменьшения количества сахара в пищевых продуктах | |
| CN102138615B (zh) | 一种咖啡风味巧克力及其制作方法 | |
| CN103355630A (zh) | 无渣牛油火锅底料及其制备方法 | |
| CN103875883A (zh) | 一种冷饮外涂挂用花生口味巧克力及其制备方法 | |
| CN101496549A (zh) | 白骨壤巧克力的制作方法 | |
| CN101843288A (zh) | 保健冰淇淋及其制备方法 | |
| CN111000016A (zh) | 一种低温防裂巧克力 | |
| CN107156423A (zh) | 超高蛋白质含量的冰淇淋及其制备方法 | |
| CN102771619A (zh) | 双蛋白冷饮制品及其生产方法 | |
| CN106538817A (zh) | 一种榴莲冰淇淋 | |
| JP2014209870A (ja) | 焼成チョコレート | |
| KR20190023979A (ko) | 복분자 마카롱 제조방법 | |
| CN102100299B (zh) | 一种冷冻饮品涂挂用红豆巧克力及其制备方法 | |
| CN103828932A (zh) | 一种枸杞人参奶酪 | |
| CN102067936A (zh) | 一种冷冻饮品涂挂用海带巧克力及其制备方法 | |
| RU2606822C1 (ru) | Способ изготовления шоколада | |
| WO2015136382A1 (en) | Appetite-suppressing food product containing jerusalem artichoke flour | |
| CN104256042A (zh) | 一种黄酒冰淇淋的制作方法 | |
| PH12014501755B1 (en) | Baked confectionery and method for manufacturing same | |
| CN112136948B (zh) | 巧克力磨制工艺 | |
| WO2020158927A1 (ja) | カカオパルプジュース乾燥粉末および該粉末を配合した食品並びにこれらの製造方法 | |
| CN104222472A (zh) | 一种啤酒冰淇淋的制作方法 | |
| CN104222476A (zh) | 一种枸杞冰淇淋的制作方法 | |
| CN110959726B (zh) | 一种巧克力及其制备工艺 | |
| RU2721859C1 (ru) | Щербет с растительными добавками и способ его получения |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200414 |