CN111000016A - 一种低温防裂巧克力 - Google Patents
一种低温防裂巧克力 Download PDFInfo
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- 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
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- chocolate
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- 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
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- 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%。
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Cited By (1)
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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 |
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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 |
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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 |
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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 |
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Application publication date: 20200414 |