CN111771992A - Anti-frost grease and preparation method thereof, chocolate and preparation method thereof - Google Patents
Anti-frost grease and preparation method thereof, chocolate and preparation method thereof Download PDFInfo
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- CN111771992A CN111771992A CN202010665498.9A CN202010665498A CN111771992A CN 111771992 A CN111771992 A CN 111771992A CN 202010665498 A CN202010665498 A CN 202010665498A CN 111771992 A CN111771992 A CN 111771992A
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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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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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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- 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
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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
- 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
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- Oil, Petroleum & Natural Gas (AREA)
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Abstract
The invention is suitable for the technical field of food processing, and provides anti-frost grease and a preparation method thereof, chocolate and a preparation method thereof, wherein the preparation method of the anti-frost grease comprises the following steps: carrying out three-stage fractionation treatment on the shea butter by taking an organic solvent as a medium to obtain shea butter three-stage stearin; uniformly mixing the shea butter tertiary hard fat, oil-soluble tea polyphenol, hard palm oil and cocoa butter substitute, wherein the mass ratio of the shea butter tertiary hard fat to the oil-soluble tea polyphenol to the hard palm oil to the cocoa butter substitute is (26-37) to (2-4) to (3-5) to (11-21), and adding 1.5-5.5% by mass of candida cylindracea enzyme to perform enzymatic transesterification reaction to obtain the frost-resistant grease. The frost-resistant grease prepared by the invention is added into the existing chocolate food system, so that the generation of frost in the chocolate food system can be effectively inhibited, and the color, taste and texture of chocolate can be improved to a certain extent.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to anti-frost grease and a preparation method thereof, chocolate and a preparation method thereof.
Background
Chocolate is in various types, and can be roughly divided into two categories of pure chocolate and chocolate products according to raw material composition, processing technology and organizational structure characteristics, and chocolate and related products thereof are always popular with consumers. Among them, pure chocolate is classified into natural cocoa butter chocolate and cocoa butter replacer chocolate according to the nature and source of base fat, natural cocoa butter is mainly produced in west africa, south america, middle america and far east, and its yield cannot meet the demand of food industry due to geographical location and climate, so the use of cocoa butter replacers is a great research hotspot of food technology.
However, cocoa butter substitutes generally comprise cocoa butter equivalents, non-lauric cocoa butter equivalents and lauric cocoa butter equivalents according to the physicochemical properties of base oil, but the properties of various cocoa butter equivalents are greatly different, wherein the process for preparing chocolate from cocoa butter equivalents has strict requirements, higher production cost and strict process conditions are required, chocolate products without lauric cocoa butter equivalents have poor mouth solubility, are chewing wax with taste, are not favorable for flavor release of chocolate and are easy to generate a frosting problem under the influence of temperature, chocolate prepared from lauric cocoa butter equivalents has the problem of easy hydrolysis to generate rancid odor, and the products are easy to frost due to the compatibility problem when the chocolate products are mixed with other components in a chocolate system, such as cocoa butter equivalents, milk fat and the like. Bloom means that the surface of chocolate is bloomed or whitened as a whole, thereby losing its characteristic luster, having inferior appearance and rough texture, and causing serious defects in the appearance and texture of chocolate. The existing chocolate bloom inhibiting mode mainly adopts different temperature adjusting processes and/or adds emulsifiers with different contents aiming at chocolate systems with different cocoa butter substitutes, but the temperature adjusting processes only have great influence on the quality of chocolate in the production process and have small effect on controlling the quality change (especially fat bloom) of the chocolate in storage; the problem of blooming can be relieved to a certain extent by adding a large amount of emulsifier, but eutectic phenomena are easily caused, so that the prepared chocolate is obviously softened, the storage of the chocolate is not facilitated, and the appearance is influenced.
Therefore, the chocolate anti-blooming treatment method in the prior art needs different temperature adjusting processes and/or different contents of emulsifiers for different chocolate systems of cocoa butter substitutes, is complex in operation process, and cannot give consideration to the problems of the bloom inhibiting effect and the sensory quality.
Disclosure of Invention
The embodiment of the invention provides a preparation method of anti-frosting grease, and aims to solve the problems that different temperature adjusting processes and/or emulsifiers with different contents are required to be adopted for chocolate systems of different cocoa butter substitutes, the operation process is complicated, and the anti-frosting effect and the sensory quality cannot be considered simultaneously in the chocolate anti-frosting treatment method in the prior art.
The embodiment of the invention is realized in such a way that a preparation method of the anti-frost grease comprises the following steps:
carrying out three-stage fractionation treatment on the shea butter by taking an organic solvent as a medium to obtain shea butter three-stage stearin;
uniformly mixing the shea butter tertiary hard fat, oil-soluble tea polyphenol, hard palm oil and cocoa butter substitute, wherein the mass ratio of the shea butter tertiary hard fat to the oil-soluble tea polyphenol to the hard palm oil to the cocoa butter substitute is (26-37) to (2-4) to (3-5) to (11-21), and adding 1.5-5.5% by mass of candida cylindracea enzyme to perform enzymatic transesterification reaction to obtain the frost-resistant grease.
The embodiment of the invention also provides the anti-frost grease which is prepared by the preparation method of the anti-frost grease.
The embodiment of the invention also provides chocolate which comprises the anti-frost grease.
The embodiment of the invention also provides a preparation method of the chocolate, which comprises the following steps:
weighing the following raw materials according to the following formula: 15-25 parts of anti-frost oil, 0-9 parts of tea polysaccharide, 30-40 parts of powdered sugar, 20-30 parts of cocoa butter and 0.1-5 parts of emulsifier;
placing the anti-frost grease, the tea polysaccharide, the sugar powder and the emulsifier at the temperature of 55-65 ℃, and stirring and mixing uniformly to obtain a first mixture;
cooling the first mixture to 20-30 ℃, standing for 1-2 h, then heating to 40-50 ℃, and uniformly stirring to obtain a second mixture;
adding cocoa butter into the second mixture, uniformly stirring, cooling to 30-35 ℃, and performing die casting and hardening treatment to obtain the cocoa butter.
According to the preparation method of the anti-frost oil, provided by the embodiment of the invention, the shea butter is subjected to three-stage fractionation treatment by taking an organic solvent as a medium, so that the shea butter three-stage stearin is obtained; and uniformly mixing the shea butter tertiary stearin, oil-soluble tea polyphenol, hard palm oil and cocoa butter substitute according to a specific mass ratio, adding candida cylindracea enzyme, and performing enzymatic transesterification to obtain the frost-resistant oil. The frost-resistant grease prepared by the invention is added into the existing chocolate food system, so that the generation of frost in the chocolate food system can be effectively inhibited, and the color, taste and texture of chocolate can be improved to a certain extent.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The embodiment of the invention provides a preparation method of anti-frosting oil, aiming at solving the problems that different temperature adjusting processes are adopted and/or emulsifiers with different contents are added aiming at chocolate systems of different cocoa butter substitutes, the operation process is complicated, and the anti-frosting effect and the sensory quality cannot be considered, and the preparation method of the anti-frosting oil is provided; and uniformly mixing the shea butter tertiary stearin, oil-soluble tea polyphenol, hard palm oil and cocoa butter substitute according to a specific mass ratio, adding candida cylindracea enzyme, and performing enzymatic transesterification to obtain the frost-resistant oil. The frost-resistant grease prepared by the invention is added into the existing chocolate food system, so that the generation of frost in the chocolate food system can be effectively inhibited, and the color, taste and texture of chocolate can be improved to a certain extent.
The embodiment of the invention provides a preparation method of anti-frost grease, which comprises the following steps:
in step S101, the shea butter is subjected to a tertiary fractionation treatment with an organic solvent as a medium to obtain a shea butter tertiary stearin.
In the embodiment of the present invention, the shea butter may be an oil extracted from shea nuts by a conventional physical cold pressing method, or may be a commercially available shea butter, and the shea butter used in the embodiment of the present invention is obtained from guangzhou pu kang biotechnology limited. The shea butter has high content of unsaponifiable matter, high oil solubility, safety and no toxicity. The main components and contents of the compound are 71.112% of palmitic acid, 16.611% of arachidic acid, 3.899% of 11-eicosenoic acid, 3.091% of myristic acid, 1.624% of lauric acid, 1.263% of behenic acid and 0.913% of nonadecanoic acid.
In the embodiment of the invention, the organic solvent is one of 3-methyl pentane and 2-methyl pentane or two of the 3-methyl pentane and the 2-methyl pentane in any proportion, and both the 3-methyl pentane and the 2-methyl pentane are low-toxicity and low-energy-consumption solvents. Is provided with
In the embodiment of the invention, under the conditions that the material-liquid ratio is 1:5(w: v) and the stirring rate is controlled at 30r/min, fractionation is carried out according to fractionation parameter conditions (the first-stage fractionation temperature is 0-2 ℃, the temperature is kept for 30-80 min, the second-stage fractionation temperature is 3-5 ℃, the temperature is kept for 100-150 min, the third-stage fractionation temperature is 6-8 ℃, the temperature is kept for 180-220 min), and the yield of the obtained shea butter tertiary stearin is 65-69%. In the actual operation process, the setting of the specific process parameters may be adjusted according to the actual situation, and is not limited herein.
In step S102, the shea butter tertiary stearin, oil-soluble tea polyphenol, hard palm oil and cocoa butter substitute are uniformly mixed, and 1.5-5.5% by mass of candida cylindracea enzyme is added to perform an enzymatic transesterification reaction, so as to obtain the anti-frost oil.
In the embodiment of the invention, the cocoa butter substitute is one or more of non-lauric cocoa butter substitute, lauric cocoa butter substitute and cocoa butter substitute in any proportion. The chocolate prepared from the lauric cocoa butter substitute is easy to hydrolyze to generate rancid odor, and the chocolate prepared from the lauric cocoa butter substitute is easy to be easily frosted due to the compatibility problem when being mixed with other components in a chocolate system, such as cocoa butter, cocoa butter equivalent, milk fat and the like. Because the properties of the cocoa butter substitutes are greatly different, corresponding frost-inducing factors are different, the ideal effect cannot be achieved only by temperature regulation or inhibition by adding a chemical composition additive, and different chocolate systems of the cocoa butter substitutes need different temperature regulation processes or different chemical composition additives, so that the operation is complicated.
In the embodiment of the invention, the mass ratio of the shea butter tertiary stearin to the oil-soluble tea polyphenol, the palm kernel oil and the cocoa butter substitute is preferably (26-37): 2-4): 3-5): 11-21. The nucleation and crystal growth mechanisms of the shea butter tertiary stearin and the cocoa butter substitute at 20-30 ℃ are different, so that a binary composite system formed by the shea butter tertiary stearin and the cocoa butter substitute is easy to cause eutectic problems, oil-soluble tea polyphenol and hard palm oil components are introduced so as to improve the compatibility of the composite oil system, wherein the hard palm oil is refined from stearin obtained by performing crystallization separation on palm oil, the compatibility improvement effect of the oil system is not obvious by adding the hard palm oil alone, and the sensory quality of subsequent finished chocolate can be improved to a certain extent; in addition, experiments show that the synergistic addition of the oil-soluble tea polyphenol and the hard palm oil in the grease system is beneficial to greatly improving the compatibility of the shea butter tertiary stearin and various cocoa butter substitutes when the shea butter tertiary stearin and the various cocoa butter substitutes are compounded, the key effect on the subsequent anti-frost effect is achieved, the experiment determines that the mass ratio of the oil-soluble tea polyphenol to the hard palm oil is preferably (2-4): (3-5), and the relevant mechanism needs to be studied in the follow-up process.
More preferably, the mass ratio of the shea butter tertiary stearin to the oil-soluble tea polyphenol, the palm kernel oil and the cocoa butter substitute is preferably 31:3:4: 16.
In the embodiment of the invention, columnar candida utilis is used as transesterification enzyme, 4-8 g of shea butter tertiary stearin, oil-soluble tea polyphenol, hard palm oil and cocoa butter substitute mixture are weighed and placed in a magnetic stirring tank, 1.5-5.5% by mass of columnar candida utilis is added, the magnetic stirring rate is 200-240 r/min, and enzymatic transesterification is carried out, wherein the transesterification temperature is 55-75 ℃, and the transesterification time is 4-7 h. In the early experimental process, Lipozyme RMIM lipase and Chirazyme L-1 lipase are also used as transesterification enzymes, and the fact that the subsequent anti-frost effect of the obtained anti-frost oil in a chocolate system is poorer than that of the anti-frost oil in the chocolate system obtained by taking columnar candida as the transesterification enzymes is found, the reason is probably that the melting and crystallization range of the oil system is narrower when the columnar candida is taken as the transesterification enzymes, the crystallization quality is improved, the compact arrangement among crystals is promoted, the crystallization forms are more uniform and regular, and therefore the delay of frost is facilitated, and further experimental verification is needed.
The invention also provides the anti-frost grease which is prepared by the preparation method of the anti-frost grease. The frost-resistant grease is added into the existing chocolate food system, so that the generation of frost in the chocolate food system can be effectively inhibited, and the color, taste and texture of chocolate can be improved to a certain extent.
The invention also provides chocolate which comprises the anti-frost grease.
In the embodiment of the invention, the chocolate comprises the following raw materials in parts by weight:
15-25 parts of anti-frost oil, 0-9 parts of tea polysaccharide, 30-40 parts of powdered sugar, 20-30 parts of cocoa mass and 0.1-5 parts of emulsifier.
In the embodiment of the invention, the emulsifier is sorbitan monostearate, diglyceride and lecithin in a mass ratio of 2:1: 1.
The invention also provides a preparation method of the chocolate, which comprises the following steps:
in step 201, the raw materials are weighed according to the following formula: 15-25 parts of anti-frost oil, 0-9 parts of tea polysaccharide, 30-40 parts of powdered sugar, 20-30 parts of cocoa liquid and 0.1-5 parts of emulsifier for later use.
In the embodiment of the invention, the tea polysaccharide is an acidic glycoprotein and is combined with a large amount of mineral elements, and researches show that the addition of the tea polysaccharide can not only endow chocolate with high-quality sensory quality, but also play a role in further inhibiting chocolate frost flowers, so that the addition amount of an emulsifier in a system can be reduced to 0.1 part. When the tea polysaccharide is not contained in the system, the addition amount of the emulsifier in the system is preferably 3-5 parts, and the emulsifier is preferably sorbitan monostearate, diglyceride and lecithin in a mass ratio of 2:1: 1.
In step 202, the anti-frost oil, the tea polysaccharide, the sugar powder and the emulsifier are placed at a temperature of 55-65 ℃ and are stirred and mixed uniformly to obtain a first mixture.
In the embodiment of the invention, all the components are placed at the temperature of 55-65 ℃ and stirred and mixed uniformly to eliminate all crystal memory.
In step 203, the first mixture is cooled to 20-30 ℃, kept stand for 1-2 hours, heated to 40-50 ℃ and stirred uniformly to obtain a second mixture.
In the embodiment of the invention, the first mixture is cooled to 20-30 ℃ and kept stand for 1-2 hours to pre-crystallize the fat into α crystal form, and then the temperature is raised to 40-50 ℃ to melt most of triglyceride in the system and promote β in the system to start2Pre-transformation of crystal form.
In step 204, adding cocoa liquor blocks into the second mixture, uniformly stirring, cooling to 30-35 ℃, and performing mold casting and hardening treatment to obtain the cocoa liquor.
In the present example, β was added to the second mixture2The cocoa liquid blocks in the crystal form are used as seed crystals, after being uniformly stirred, the cocoa liquid blocks are naturally cooled to 30-35 ℃, other triglyceride in the system is promoted to grow on the formed crystal nuclei in sequence, and all crystals in the system are enabled to be β degrees2And (5) crystal form transformation.
The anti-frost oil and fat, the preparation method thereof, the chocolate and the preparation method thereof according to the present invention are further described below with reference to specific examples, but the specific implementation methods mentioned in these examples are only illustrative and explanatory of the technical solution of the present invention, and do not limit the implementation scope of the present invention, and all modifications and substitutions based on the above principles of the present invention should be within the protection scope of the present invention.
Example 1
Carrying out three-stage fractionation treatment on the shea butter by 3-methylpentane, wherein the material-liquid ratio is 1:5(w: v), the stirring rate is controlled at 30r/min, the temperature of the first-stage fractionation is 1 ℃, and the first-stage fractionation is kept for 60 min; the temperature of the second-stage fractionation is 4 ℃, and the temperature is kept for 125 min; the temperature of the third-stage fractionation is 7 ℃, the temperature is kept for 200min, and the yield of the obtained shea butter third-stage stearin is 65%. Weighing 5g of a mixture of the shea butter tertiary stearin, oil-soluble tea polyphenol, hard palm oil and non-lauric acid cocoa butter substitute, placing the mixture into a magnetic stirring tank, adding 2% by mass of columnar candida in the mass ratio of the shea butter tertiary stearin, the oil-soluble tea polyphenol, the hard palm oil and the non-lauric acid cocoa butter substitute, and carrying out enzymatic transesterification reaction at the transesterification temperature of 55 ℃ for 4 hours at the magnetic stirring speed of 200r/min to obtain the frost-resistant oil.
Example 2
Carrying out three-stage fractionation treatment on the shea butter by 3-methylpentane, wherein the material-liquid ratio is 1:5(w: v), the stirring rate is controlled at 30r/min, the temperature of the first-stage fractionation is 2 ℃, and the first-stage fractionation is kept for 60 min; the temperature of the second-stage fractionation is 5 ℃, and the second-stage fractionation is kept for 125 min; the temperature of the third-stage fractionation is 8 ℃, the temperature is kept for 200min, and the yield of the obtained shea butter third-stage stearin is 67%. Weighing 5g of a mixture of the shea butter tertiary stearin, oil-soluble tea polyphenol, hard palm oil and lauric acid cocoa butter substitute, placing the mixture into a magnetic stirring tank, adding 3% by mass of candida cylindracea enzyme into the mixture at a magnetic stirring rate of 220r/min, wherein the mass ratio of the shea butter tertiary stearin to the oil-soluble tea polyphenol, the hard palm oil and the lauric acid cocoa butter substitute is 29:3:3:15, and carrying out enzymatic transesterification reaction, wherein the transesterification temperature is 65 ℃ and the transesterification time is 6h to obtain the frost-resistant grease.
Example 3
Carrying out three-stage fractionation treatment on the Shea butter by 2-methylpentane, wherein the material-liquid ratio is 1:5(w: v), the stirring rate is controlled at 30r/min, the temperature of the first-stage fractionation is 1 ℃, and the first-stage fractionation is kept for 60 min; the temperature of the second-stage fractionation is 4 ℃, and the temperature is kept for 125 min; the temperature of the third-stage fractionation is 7 ℃, the temperature is kept for 200min, and the yield of the obtained shea butter third-stage stearin is 69%. Weighing 5g of a mixture of the shea butter tertiary stearin, oil-soluble tea polyphenol, hard palm oil and cocoa butter equivalent, placing the mixture into a magnetic stirring tank, wherein the mass ratio of the shea butter tertiary stearin to the oil-soluble tea polyphenol, the hard palm oil and the cocoa butter equivalent is 36:4:5:21, adding 5.5% by mass of columnar candida, and carrying out enzymatic transesterification reaction at a magnetic stirring rate of 200-240 r/min, wherein the transesterification temperature is 55-75 ℃ and the transesterification time is 4-7 h, so as to obtain the frost-resistant oil.
Example 4
Carrying out three-stage fractionation treatment on the shea butter by 3-methylpentane, wherein the material-liquid ratio is 1:5(w: v), the stirring rate is controlled at 30r/min, the temperature of the first-stage fractionation is 1 ℃, and the first-stage fractionation is kept for 60 min; the temperature of the second-stage fractionation is 4 ℃, and the temperature is kept for 125 min; the temperature of the third-stage fractionation is 7 ℃, the temperature is kept for 200min, and the yield of the obtained shea butter third-stage stearin is 68.5%. Weighing 5g of a mixture of the shea butter tertiary stearin, the oil-soluble tea polyphenol, the palm oil and the non-lauric acid cocoa butter substitute, placing the mixture into a magnetic stirring tank, adding 4.5% by mass of candida cylindracea enzyme into the mixture at a magnetic stirring rate of 240r/min, and carrying out enzymatic transesterification reaction, wherein the transesterification temperature is 65 ℃ and the transesterification time is 6h to obtain the frost-resistant oil, wherein the mass ratio of the shea butter tertiary stearin to the oil-soluble tea polyphenol, the palm oil and the non-lauric acid cocoa butter substitute is 31:3:4: 16.
Comparative example 1
On the basis of the shea butter tertiary stearin obtained in example 4, 5g of a mixture of the shea butter tertiary stearin, the palm kernel oil and the non-lauric acid cocoa butter substitute is weighed and placed in a magnetic stirring tank, the mass ratio of the shea butter tertiary stearin, the palm kernel oil and the non-lauric acid cocoa butter substitute is 31:4:16, 4.5 percent by mass of candida cylindracea is added, the magnetic stirring speed is 240r/min, and enzymatic transesterification is carried out, wherein the transesterification temperature is 65 ℃, and the transesterification time is 6 hours, so that the anti-frost grease is obtained.
Comparative example 2
On the basis of the shea butter tertiary stearin obtained in example 4, 5g of a mixture of the shea butter tertiary stearin, the palm kernel oil intermediate fraction and the non-lauric acid cocoa butter substitute was weighed and placed in a magnetic stirring tank, the mass ratio of the shea butter tertiary stearin, the palm kernel oil intermediate fraction and the non-lauric acid cocoa butter substitute was 31:4:16, 4.5% by mass of candida cylindracea enzyme was added, the magnetic stirring rate was 240r/min, and enzymatic transesterification was carried out, wherein the transesterification temperature was 65 ℃ and the transesterification time was 6 hours, to obtain the anti-frosting fat.
Comparative example 3
On the basis of the shea butter tertiary stearin obtained in example 4, 5g of a mixture of the shea butter tertiary stearin, oil-soluble tea polyphenol, palm kernel oil intermediate fraction and non-lauric acid cocoa butter substitute is weighed and placed in a magnetic stirring tank, the mass ratio of the shea butter tertiary stearin, the oil-soluble tea polyphenol, the palm kernel oil intermediate fraction and the non-lauric acid cocoa butter substitute is 31:3:4:16, 4.5% by mass of candida cylindracea is added, the magnetic stirring rate is 240r/min, enzymatic transesterification is carried out, wherein the transesterification temperature is 65 ℃, and the transesterification time is 6 hours, so as to obtain the anti-frost grease.
Adding the frost-resistant grease prepared in the examples 1-4 and the comparative examples 1-3 into an existing chocolate food system (white chocolate purchased from the market, produced from Germany, and having cocoa butter content of not less than 30%), firstly melting the white chocolate at 40-45 ℃, adding 6% of the frost-resistant grease, uniformly stirring, cooling the slurry to 25-30 ℃ after uniformly stirring, standing for 1-2 h, further heating to 45-50 ℃ and uniformly stirring, cooling to 30-35 ℃, pouring into a mold, standing for 5min at normal temperature, refrigerating for 30min at 0-4 ℃, and demolding to obtain the chocolate to be tested. And carrying out accelerated storage experiments on the chocolate to be tested and the white chocolate without the anti-frost grease as blank groups to test the anti-frost effect of the chocolate to be tested, which specifically comprises the following steps: each group of chocolate was placed in an environment with a light and an ambient temperature of 4-6 ℃ and a humidity of 70%, while the chocolate placed under appropriate conditions for white chocolate storage (in an environment with a light-shielding ambient temperature of 10-15 ℃ and a humidity of 50%) was used as a control group for comparison, and the chocolate of the damage acceleration test group and the chocolate of the control group were compared every 5 days to record the blooming phenomenon on the surface of the chocolate, and the test results are shown in table 1.
TABLE 1
In summary, as can be seen from table 1, when the anti-frost oil and fat prepared in embodiments 1 to 4 of the present invention is added to an existing chocolate food system, the generation of frost in the chocolate food system can be effectively inhibited, and each group of chocolate has uniform color, luster, and smooth and fine mouthfeel without visible foreign matters, which indicates that the anti-frost oil and fat prepared in embodiments of the present invention can also improve the color, taste, and texture of chocolate to a certain extent. In addition, according to example 4 and comparative examples 1 to 3, the synergistic addition of the oil-soluble tea polyphenol and the hard palm oil in the oil system can obviously improve the anti-frost effect of the chocolate system, because the synergistic addition of the oil-soluble tea polyphenol and the hard palm oil in a specific mass ratio in the oil system can help to improve the compatibility of the shea butter tertiary stearin and cocoa butter substitute when being compounded; however, the addition of the hard palm oil and the hard palm oil intermediate fractionation substance into the grease system alone has the effect of slightly delaying the blooming speed, and particularly, the addition of the hard palm oil intermediate fractionation substance can improve the compatibility effect of the grease system, so as to achieve a certain effect of delaying the blooming, but when the hard palm oil intermediate fractionation substance is added in combination with the oil-soluble tea polyphenol, a better anti-blooming effect cannot be achieved, possibly, the reason needs to be studied from the composition difference between the hard palm oil intermediate fractionation substance and the hard palm oil and the synergistic effect of the oil-soluble tea polyphenol, and the related mechanism needs to be studied in the following.
In addition, the mass ratio of the oil-soluble tea polyphenol to the hard palm oil is adjusted on the basis of the process conditions of the embodiment 4, and multiple experiments determine that the frost resistance effect of the prepared frost-resistant oil is better when the mass ratio of the oil-soluble tea polyphenol to the hard palm oil is preferably (2-4) - (3-5).
Further, chocolate was prepared according to the present invention using the cream-resistant fat prepared in example 4, which is shown in examples 5 to 7 below.
Example 5
Weighing the following raw materials according to the following formula: 17.8 parts of the cream-resistant oil prepared in example 4, 6.5 parts of tea polysaccharide, 30 parts of powdered sugar, 20 parts of cocoa mass and 0.1 part of emulsifier (sorbitan monostearate, diglyceride and lecithin in a mass ratio of 2:1: 1) for later use; placing the anti-frost grease, the tea polysaccharide, the sugar powder and the emulsifier at the temperature of 55 ℃, and stirring and mixing uniformly to obtain a first mixture; cooling the first mixture to 25 ℃, standing for 1h, then heating to 45 ℃, and uniformly stirring to obtain a second mixture; adding cocoa liquid blocks into the second mixture, uniformly stirring, cooling to 35 ℃, and performing die casting and hardening treatment to obtain the cocoa powder.
Example 6
Weighing the following raw materials according to the following formula: 20.6 parts of the cream-resistant oil prepared in example 4, 8.5 parts of tea polysaccharide, 35 parts of powdered sugar, 25 parts of cocoa mass and 0.5 part of emulsifier (sorbitan monostearate, diglyceride and lecithin in a mass ratio of 2:1: 1) for later use; placing the anti-frost grease, the tea polysaccharide, the sugar powder and the emulsifier at the temperature of 60 ℃, and stirring and mixing uniformly to obtain a first mixture; cooling the first mixture to 25 ℃, standing for 1h, then heating to 45 ℃, and uniformly stirring to obtain a second mixture; adding cocoa liquid blocks into the second mixture, uniformly stirring, cooling to 35 ℃, and performing die casting and hardening treatment to obtain the cocoa powder.
Example 7
Weighing the following raw materials according to the following formula: 22 parts of the cream-resistant oil prepared in example 4, 35 parts of sugar powder, 25 parts of cocoa mass and 4 parts of emulsifier (sorbitan monostearate, diglyceride and lecithin in a mass ratio of 2:1: 1) for later use; placing the anti-frost grease, the sugar powder and the emulsifier at the temperature of 60 ℃, and stirring and mixing uniformly to obtain a first mixture; cooling the first mixture to 25 ℃, standing for 1h, then heating to 45 ℃, and uniformly stirring to obtain a second mixture; adding cocoa liquid blocks into the second mixture, uniformly stirring, cooling to 35 ℃, and performing die casting and hardening treatment to obtain the cocoa powder.
Comparative example 4
Weighing the following raw materials according to the following formula: 22 parts of anti-frost oil prepared in example 4, 35 parts of sugar powder, 25 parts of cocoa mass and 4 parts of emulsifier (sorbitan monostearate and lecithin in a mass ratio of 3: 1) for later use; placing the anti-frost grease, the sugar powder and the emulsifier at the temperature of 60 ℃, and stirring and mixing uniformly to obtain a first mixture; cooling the first mixture to 25 ℃, standing for 1h, then heating to 45 ℃, and uniformly stirring to obtain a second mixture; adding cocoa liquid blocks into the second mixture, uniformly stirring, cooling to 35 ℃, and performing die casting and hardening treatment to obtain the cocoa powder.
Comparative example 5
Weighing the following raw materials according to the following formula: 22 parts of the cream-resistant oil prepared in example 4, 35 parts of sugar powder, 25 parts of cocoa mass and 0.5 part of an emulsifier (sorbitan monostearate, diglyceride and lecithin in a mass ratio of 2:1: 1) for later use; placing the anti-frost grease, the sugar powder and the emulsifier at the temperature of 60 ℃, and stirring and mixing uniformly to obtain a first mixture; cooling the first mixture to 25 ℃, standing for 1h, then heating to 45 ℃, and uniformly stirring to obtain a second mixture; adding cocoa liquid blocks into the second mixture, uniformly stirring, cooling to 35 ℃, and performing die casting and hardening treatment to obtain the cocoa powder.
The chocolate prepared in the examples 5 to 7 and the chocolate prepared in the comparative examples 4 to 5 are subjected to a frost resistance test, each group of chocolate to be tested is placed in an environment at 5-25 ℃ for 12 months, and whether the surface of the chocolate to be tested has a frosting phenomenon or not is observed, and the result is shown in table 2.
TABLE 2
In summary, as can be seen from table 2, the anti-frost effect of the chocolates prepared by using the anti-frost oil and fat, the sugar powder, the cocoa mass, the emulsifier and/or the tea polysaccharide as raw materials under the condition of the specific temperature adjustment process is significant in examples 5 to 7 of the present invention, and particularly, the addition of the tea polysaccharide not only can provide the chocolate with excellent sensory quality, but also can further inhibit the chocolate bloom, so that the addition amount of the emulsifier in the system can be reduced to 0.1 part. In addition, from comparative examples 4 to 5, the physical properties of the chocolate are significantly influenced by the type and the content of the emulsifier, and when the system does not contain tea polysaccharide, the content of the emulsifier needs to be greatly increased, but the mouthfeel of the chocolate is influenced to a certain extent; when the emulsifier used in the system is sorbitan monostearate alone, the rheological property of the emulsifier is poor, the forming processing of chocolate is not facilitated, and the prepared chocolate has poor taste and tastes like chewing wax; the addition of lecithin has a softening effect on a system to a certain extent, but has a limited effect on delaying blooming; according to the invention, repeated experiments are carried out for many times to finally determine that the emulsifier is compounded by selecting the sorbitan monostearate, the diglyceride and the lecithin, and particularly when the emulsifier is compounded by the sorbitan monostearate, the diglyceride and the lecithin in a mass ratio of 2:1:1, the chocolate cream has better rheological property, ensures the high-quality sensory quality of the chocolate and also has better effect of delaying the frosting.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The preparation method of the anti-frost grease is characterized by comprising the following steps:
carrying out three-stage fractionation treatment on the shea butter by taking an organic solvent as a medium to obtain shea butter three-stage stearin;
uniformly mixing the shea butter tertiary hard fat, oil-soluble tea polyphenol, hard palm oil and cocoa butter substitute, wherein the mass ratio of the shea butter tertiary hard fat to the oil-soluble tea polyphenol to the hard palm oil to the cocoa butter substitute is (26-37) to (2-4) to (3-5) to (11-21), and adding 1.5-5.5% by mass of candida cylindracea enzyme to perform enzymatic transesterification reaction to obtain the frost-resistant grease.
2. The method for preparing the frost-resistant oil and fat according to claim 1, wherein the organic solvent is one or two of 3-methyl pentane and 2-methyl pentane in any proportion.
3. The preparation method of the frost-resistant grease as claimed in claim 1, wherein the parameter conditions of the three-stage fractionation treatment are as follows: the primary fractionation temperature is 0-2 ℃, and the temperature is kept for 30-80 min; the temperature of the secondary fractionation is 3-5 ℃, and the secondary fractionation is kept for 100-150 min; the temperature of the third-stage fractionation is 6-8 ℃, and the temperature is kept for 180-220 min.
4. The method for preparing the cream-resistant oil and fat according to claim 1, wherein the cocoa butter substitute is one or more of non-lauric cocoa butter substitute, lauric cocoa butter substitute and cocoa butter substitute in any proportion.
5. The method for preparing the frost-resistant grease of claim 1, wherein the transesterification temperature of the enzymatic transesterification reaction is 55-75 ℃ and the transesterification time is 4-7 hours.
6. An anti-frost oil, characterized in that the anti-frost oil is produced by the method for producing an anti-frost oil according to any one of claims 1 to 5.
7. A chocolate comprising the frost resistant grease of claim 6.
8. The chocolate according to claim 7, wherein the chocolate comprises the following raw materials in parts by weight:
the cream-proof fat according to claim 6, wherein the cream-proof fat comprises 15 to 25 parts by weight of tea polysaccharide, 30 to 40 parts by weight of powdered sugar, 20 to 30 parts by weight of cocoa butter and 0.1 to 5 parts by weight of an emulsifier.
9. The chocolate according to claim 8, wherein the emulsifier is sorbitan monostearate, diglyceride and lecithin in a mass ratio of 2:1: 1.
10. A method of making chocolate according to claim 8, comprising:
weighing the following raw materials according to the following formula: 15-25 parts of anti-frost oil and fat, 0-9 parts of tea polysaccharide, 30-40 parts of powdered sugar, 20-30 parts of cocoa mass and 0.1-5 parts of emulsifier according to claim 6;
placing the anti-frost grease, the tea polysaccharide, the sugar powder and the emulsifier at the temperature of 55-65 ℃, and stirring and mixing uniformly to obtain a first mixture;
cooling the first mixture to 20-30 ℃, standing for 1-2 h, then heating to 40-50 ℃, and uniformly stirring to obtain a second mixture;
adding the cocoa liquid blocks into the second mixture, uniformly stirring, cooling to 30-35 ℃, and performing die casting and hardening treatment to obtain the cocoa liquid block.
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