CN112056441A - Baking-resistant chocolate bean and making method thereof - Google Patents
Baking-resistant chocolate bean and making method thereof Download PDFInfo
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- CN112056441A CN112056441A CN202010958393.2A CN202010958393A CN112056441A CN 112056441 A CN112056441 A CN 112056441A CN 202010958393 A CN202010958393 A CN 202010958393A CN 112056441 A CN112056441 A CN 112056441A
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- 238000000034 method Methods 0.000 title claims description 10
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- 229960001031 glucose Drugs 0.000 claims abstract description 52
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- 239000003346 palm kernel oil Substances 0.000 claims abstract description 30
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- 229930006000 Sucrose Natural products 0.000 claims description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 19
- 238000000227 grinding Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 239000003995 emulsifying agent Substances 0.000 claims description 14
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 12
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- 229910052740 iodine Inorganic materials 0.000 claims description 12
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- 239000000463 material Substances 0.000 claims description 7
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- PFFIDZXUXFLSSR-UHFFFAOYSA-N 1-methyl-N-[2-(4-methylpentan-2-yl)-3-thienyl]-3-(trifluoromethyl)pyrazole-4-carboxamide Chemical compound S1C=CC(NC(=O)C=2C(=NN(C)C=2)C(F)(F)F)=C1C(C)CC(C)C PFFIDZXUXFLSSR-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
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- 230000008859 change Effects 0.000 description 1
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- 239000000470 constituent Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
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- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical group COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
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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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- 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
-
- 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
The invention relates to a formula of baking-resistant chocolate beans, baking-resistant chocolate beans adopting the formula and a manufacturing method thereof; the formula of the invention adopts cocoa butter substitute (hydrogenated refined palm kernel oil, the solid fat content of which at the temperature of 20 ℃ is 88-96 wt%) meeting specific parameter conditions, and the specific amount of the composition of the anhydrous glucose and the inulin is added, so that the prepared chocolate beans can resist baking and baking, can not generate coking phenomenon, can ensure the original chocolate flavor and taste, can not deform or collapse, and can be left on the surface of a baked product.
Description
Technical Field
The invention relates to a formula of baking-resistant chocolate beans, the baking-resistant chocolate beans adopting the formula and a manufacturing method of the baking-resistant chocolate beans, and belongs to the technical field of food processing.
Background
Chocolate, as a fatty candy, is popular among people due to its unique taste, and has the functions of providing energy, refreshing, regulating immunity, preventing cardiovascular diseases, and the like.
Chocolate can also be used in baked products, for example, in baked products such as bread, biscuits, etc. Wherein, the surface of the cookie or the bread can be embedded with 'chocolate beans'; after being baked at high temperature, common chocolate beans can deform, collapse or scorch, and the appearance and the overall taste of baked products such as cookies or bread and the like are affected.
As a method for obtaining a baked chocolate-like food, Japanese patent laid-open No. 2000-106822 reports a method of adding a specific ratio of protein to a specific ratio of a mixture of a nonfat cocoa component, fat and water to obtain a water-containing chocolate; japanese patent laid-open No. 2001-54355 reports a method for preparing a water-containing chocolate by blending whole eggs, egg yolk, egg white, and other eggs with whey protein as a solid component of nonfat milk in a gannah chocolate paste (ganache) containing a hydrophilic component such as fresh cream, cow milk, sake, and chocolate; these patent documents all disclose techniques for applying water-containing chocolate having baking resistance to baked foods.
Such an aqueous chocolate paste having baking resistance is more complicated in the preparation process due to thickening of the material, and also requires a large amount of heat energy for evaporation of water in the raw material during baking due to a large phase change of water, and excessive heating deteriorates the flavor of the chocolate paste and even generates a scorched taste.
Therefore, it is desirable in the art to develop a new recipe of roast-resistant chocolate beans for use in baked products, which is capable of remaining on the surface of the baked products without scorching/deformation, deformation or collapse of the chocolate beans after high-temperature baking when the chocolate beans are used on the surface of the baked products such as cookies or bread.
Disclosure of Invention
In order to solve the above technical problems, the present invention provides, in one aspect, a recipe for roast-resistant chocolate beans, wherein,
the baking-resistant chocolate bean formula comprises a base component and an additive component,
the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:
20-30 parts of cocoa butter substitute
13-23 parts of cocoa powder
50-58 parts of white sugar
Wherein the content of the first and second substances,
the cocoa butter substitute is hydrogenated refined palm kernel oil, and has a solid fat content of 88-96% wt at 20 ℃;
the additive component comprises anhydrous glucose, inulin and an emulsifier;
the weight of the base component is 100 parts, the emulsifier is 1-2 parts of phospholipid, the total weight of the anhydrous glucose and the inulin is 5-10 parts, and the mass ratio of the anhydrous glucose to the inulin is 1: 1-1: 2.
Preferably, the cocoa butter substitute is a mixed oil of two hydrogenated refined palm kernel oils with different saturation, the iodine value of the first hydrogenated refined palm kernel oil is 3.0-7.0, the iodine value of the second hydrogenated refined palm kernel oil is 0.3-1.0, and the mixing ratio of the former to the latter is 1: 2-1: 3.
Preferably, the total weight of the anhydrous glucose and the inulin is 7-8 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1: 1.5.
Preferably, the white sugar is white sugar or cotton white sugar.
Preferably, the additive component further comprises essence; the essence comprises, by weight, 0.05-0.1 part of the base component, based on 100 parts of the base component.
In another aspect, the invention provides a method for making roast-resistant chocolate beans, wherein,
the preparation method adopts the formula of the baking-resistant chocolate beans, and comprises the following steps:
step 1), carrying out oil dissolving: heating and melting the cocoa butter substitute according to the formula;
step 2), grinding: putting the melted grease obtained in the step 1) into a chocolate refiner, then weighing cocoa powder, white sugar, anhydrous glucose and inulin according to the formula, putting the cocoa powder, the white sugar, the anhydrous glucose and the inulin into the chocolate refiner for grinding until the fineness of the materials reaches below 20 micrometers, and stopping grinding; adding the rest of the additive components into the chocolate refiner according to the formula, grinding until the fineness of the material is below 20 microns, and stopping grinding to obtain the sauce of the roast-resistant chocolate beans;
and 3) filling the sauce of the baking-resistant chocolate beans obtained in the step 2) into a chocolate dripping machine or a dripping tool to prepare the baking-resistant chocolate beans.
Preferably, in the step 3), roasting-resistant chocolate beans with the particle size range of 1-2mm are prepared.
In a further aspect of the invention, there is provided a roast-resistant chocolate bean, wherein the roast-resistant chocolate bean is formulated as described above.
The formula of the invention adopts cocoa butter substitute (hydrogenated refined palm kernel oil, the solid fat content of which at the temperature of 20 ℃ is 88-96 wt%) meeting specific parameter conditions, and the specific amount of the composition of the anhydrous glucose and the inulin is added, so that the prepared chocolate beans can resist baking and baking, can not generate coking phenomenon, can ensure the original chocolate flavor and taste, can not deform or collapse, and can be left on the surface of a baked product.
Detailed Description
The explanation about the terms is as follows:
the term "cocoa butter replacer" abbreviated as CBR is a kind of artificial hard butter which can be melted rapidly, the composition of its triglyceryl ester is completely different from natural cocoa butter, but is close to natural cocoa butter in physical property, because there is no need to adjust temperature when making chocolate, it is also called non-temperature-adjusting hard butter, this is different from cocoa butter, can use different kinds of raw material oil to process, it is divided into lauric acid type hard butter and non-lauric acid type hard butter.
The term "cocoa powder" refers to cocoa beans (seeds) taken from the pods (fruits) of cocoa, cocoa bean fragments (generally called cocoa cakes) obtained by fermentation, coarse crushing, peeling and other processes, and the cocoa cakes are defatted and pulverized into powder, i.e., cocoa powder.
The term "emulsifier" is a substance that improves the surface tension between the various constituent phases of an emulsion to form a uniform stable dispersion or emulsion.
In a specific embodiment of the invention, a roast-resistant chocolate bean formula is provided, wherein the roast-resistant chocolate bean formula comprises a base component and an additive component,
the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:
20-30 parts of cocoa butter substitute
13-23 parts of cocoa powder
50-58 parts of white sugar
Wherein the content of the first and second substances,
the cocoa butter substitute is hydrogenated refined palm kernel oil, and has a solid fat content of 88-96% wt at 20 ℃;
the additive component comprises anhydrous glucose, inulin and an emulsifier;
the weight of the base component is 100 parts, the emulsifier is 1-2 parts of phospholipid, the total weight of the anhydrous glucose and the inulin is 5-10 parts, and the mass ratio of the anhydrous glucose to the inulin is 1: 1-1: 2.
In order to solve the problems of the prior art that chocolate beans are applied to baked products, such as the problems that chocolate sauce contains too much water, is scorched/changed during baking, and cannot be left on the surface of the baked products due to deformation or collapse, the inventor makes a great deal of attempts to adjust the formula of the baking-resistant chocolate, and unexpectedly finds that when the oil and fat adopts cocoa butter substitute (hydrogenated refined palm kernel oil, the solid fat content of which is 88-96 wt% when the oil and fat is at the temperature of 20 ℃) meeting specific parameter conditions and a composition of anhydrous glucose and inulin with specific addition amount, the series of problems can be improved, the obtained chocolate beans can not only resist baking and scorching, can ensure the original chocolate flavor and taste, and cannot deform or collapse, can remain hanging on the surface of the baked product.
The present invention will be further described with reference to the following examples, but the present invention is not limited to these specific embodiments.
Examples 1 to 4
The baking-resistant chocolate bean formulations of examples 1 to 4, in which the base components (parts by mass) were as follows:
cocoa butter replacer 25 parts
Cocoa powder 17 parts
58 portions of white sugar
The inventors have made extensive attempts to find that cocoa butter replacers must meet specific parameter conditions, 1) that hydrofinished palm kernel oil is required; 2) the solid fat content at 20 ℃ is 88-96% wt. It will be apparent to those skilled in the art that a suitable hydrogenated refined palm kernel oil (single fat) may be selected, or hydrogenated refined palm kernel oils of different saturations may be selected and mixed, provided that the fat or oil after mixing satisfies the condition "solid fat content at 20 ℃ is 88-96% wt".
In the formulations of examples 1-4, the cocoa butter replacer was a blend of two hydrogenated refined palm kernel oils of different saturates, the iodine value of the first hydrogenated refined palm kernel oil was about 3.0, the iodine value of the second hydrogenated refined palm kernel oil was about 0.4, and the blend ratio of the former to the latter was 1: 2; the solid fat content of the mixed cocoa butter replacer at 20 deg.C is about 90.261%.
The base components of the formulations of examples 1-4 were all the same (100 parts total weight), and the first and second hydrorefined palm kernel oils described above were obtained from jacara group, gaia; cocoa powder was purchased from Zhejiang Qilixing cocoa products, Inc.; white sugar is white sugar, purchased from Guangzhou Hua confectionary Co., Ltd.
The additive components comprise anhydrous glucose, inulin, an emulsifier and essence;
in example 1, the emulsifier is 1.5 parts by weight of phospholipid and the essence is 0.05 part by weight based on 100 parts by weight of the base component; the total weight of the anhydrous glucose and the inulin is 7.5 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1.5, namely 3 parts of the anhydrous glucose and 4.5 parts of the inulin.
In example 2, the emulsifier is 1.6 parts by weight of phospholipid and the essence is 0.07 part by weight based on 100 parts by weight of the base component; the total weight of the anhydrous glucose and the inulin is 8.32 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1.6, namely 3.2 parts of the anhydrous glucose and 5.12 parts of the inulin.
In example 3, the emulsifier is 1.8 parts by weight of phospholipid and the essence is 0.08 part by weight based on 100 parts by weight of the base component; the total weight of the anhydrous glucose and the inulin is 9.24 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1.8, namely 3.3 parts of the anhydrous glucose and 5.94 parts of the inulin.
In example 4, the emulsifier is 2 parts by weight of phospholipid and the essence is 0.1 part by weight based on 100 parts by weight of the base component; the total weight of the anhydrous glucose and the inulin is 5.7 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:2, namely 1.9 parts of the anhydrous glucose and 3.8 parts of the inulin.
The phospholipids of the above examples 1-4 were obtained from sierra food ingredients ltd; anhydrous glucose was purchased from fluanana food ingredients ltd; inulin was purchased from Zhengzhou Taber commercial Co., Ltd; the essence is vanillin, and is purchased from Shanghai Jiuzhu food Co.
The roasting-resistant chocolate beans of examples 1 to 4 were produced as follows:
step 1), carrying out oil dissolving: heating and melting cocoa butter substitute (mixed oil of first hydrogenated refined palm kernel oil and second hydrogenated refined palm kernel oil) according to the above formula;
step 2), grinding: putting the melted grease obtained in the step 1) into a chocolate refiner, then respectively weighing cocoa powder, white sugar, anhydrous glucose and inulin according to the formula, putting the cocoa powder, the white sugar, the anhydrous glucose and the inulin into the chocolate refiner for grinding until the fineness of the materials reaches below 20 micrometers, and stopping grinding; adding the rest of the added components (namely emulsifier and essence) into a chocolate refiner according to the formula, grinding until the fineness of the materials reaches below 20 micrometers, and stopping grinding to obtain the sauce of the roast-resistant chocolate beans;
and 3) filling the sauce of the baking-resistant chocolate beans obtained in the step 2) into a drop casting tool to prepare the baking-resistant chocolate beans. For example, the baking-resistant chocolate paste obtained is filled into a decorating bag, chocolate beans with the diameter of about 1-2mm are cast dropwise, and the baking-resistant chocolate paste is frozen and solidified for later use. Of course, the skilled person can also select a chocolate drip-casting machine to mechanically make roast-resistant chocolate beans of the appropriate size.
Examples 5 to 7
The baking-resistant chocolate bean formulations of examples 5 to 7, in which the base components (parts by mass) were as follows:
28 portions of cocoa butter substitute
20 portions of cocoa powder
52 portions of white sugar
In example 5, cocoa butter replacers were a blend of two hydrorefined palm kernel oils of different saturates, the iodine value of the first hydrorefined palm kernel oil was about 4.0, the iodine value of the second hydrorefined palm kernel oil was about 0.7, and the blend ratio of the former to the latter was 1: 2.5; the solid fat content of the mixed cocoa butter replacer at 20 deg.C is about 92.499%.
In example 6, cocoa butter replacers were a blend of two hydrorefined palm kernel oils of different saturates, the iodine value of the first hydrorefined palm kernel oil was about 6.0, the iodine value of the second hydrorefined palm kernel oil was about 1.0, and the blend ratio of the former to the latter was 1: 3; the solid fat content of the mixed cocoa butter replacer at 20 deg.C is about 94.386%.
In example 7, cocoa butter replacer was a single fat of hydrofined palm kernel oil with an iodine value of about 0.4 and had a solid fat content of about 95.654% at 20 ℃.
The same applies to the additive components of examples 5 to 7; based on 100 parts of basic components, the weight of the emulsifier is 1.5 parts of phospholipid and the weight of the essence is 0.05 part; the total weight of the anhydrous glucose and the inulin is 7.5 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1.5, namely 3 parts of the anhydrous glucose and 4.5 parts of the inulin.
The sources of the above raw materials are the same as those in examples 1 to 4, and detailed description thereof is omitted.
The preparation method of the baking-resistant chocolate beans of examples 5-7 is the same as that of examples 1-4, and detailed description thereof is omitted.
Effect data
Comparative example 1a
Comparative example 1a differs from example 1 only in that: the cocoa butter substitutes are selected differently;
the cocoa butter replacer used in comparative example 1a was cocoa butter replacer conventionally used in chocolate formulations for baked goods, a hydrorefined vegetable oil, purchased from jalapa camara group.
The rest of the technical contents are the same as those in embodiment 1, and detailed description is omitted.
Comparative example 1b
Comparative example 1b differs from example 1 only in that: the cocoa butter substitutes are selected differently;
comparative example 1b used a cocoa butter substitute that was a single hydrorefined palm kernel oil having an iodine value of about 3.0 and a solid fat content of about 78.875% at 20 ℃;
the rest of the technical contents are the same as those in embodiment 1, and detailed description is omitted.
Comparative example 1c
Comparative example 1c differs from example 1 only in that: without adding 'anhydrous glucose', 4.5 parts of inulin are added based on 100 parts of the weight of the basic components;
the rest of the technical contents are the same as those in embodiment 1, and detailed description is omitted.
Comparative example 1d
Comparative example 1d differs from example 1 only in that: no "anhydrous glucose" was added, and 7 parts of inulin were added, based on 100 parts by weight of the base component;
the rest of the technical contents are the same as those in embodiment 1, and detailed description is omitted.
Comparative example 1e
Comparative example 1e differs from example 1 only in that: no "inulin" was added, and 3 parts of anhydrous glucose was added, based on 100 parts by weight of the base component;
the rest of the technical contents are the same as those in embodiment 1, and detailed description is omitted.
Comparative example 1f
Comparative example 1f differs from example 1 only in that: no "inulin" was added, and 7 parts of anhydrous glucose was added, based on 100 parts by weight of the base component;
the rest of the technical contents are the same as those in embodiment 1, and detailed description is omitted.
Application example
To examine the technical effects of the roast-resistant chocolate beans obtained in examples 1 to 6, comparative examples 1a to 1g described above, they were applied to the baking of cookies, and the evaluation was made with respect to whether the chocolate beans on the surface of the cookies were scorched, deformed, and left hanging on the surface of the cookies after the baking.
The application conditions were as follows: flattening the dough skin of a small group of cookies of about 20g into a round shape, scattering chocolate beans on the surface, finally putting a piece of cookies into an open-hearth furnace for baking, setting the upper fire of the open-hearth furnace to be 210 ℃ and the lower fire to be 140 ℃, after baking for 8min, changing the front and back directions of a baking tray, baking for 3min, and taking out the baked cookies, thus finishing the manufacture of the chocolate bean cookies. The above examples 1-6 and comparative examples 1a-1g were all made using the bake application conditions and in the same batch. 10 parallel experiments were made for each group and the results were counted.
Regarding the burnt case: if the chocolate beans are not burnt, judging to be 'excellent'; if the chocolate bean edge is burnt, the chocolate bean edge is judged to be 'good'; if the chocolate beans are completely burnt, the chocolate beans are judged to be "poor".
Regarding the deformation situation: if the chocolate beans still keep the original shape and are not melted after being baked, the chocolate beans are judged to be 'excellent'; the chocolate beans were judged to be "good" when the chocolate beans were slightly melted but retained the chocolate bean shape, and "poor" when the chocolate beans were completely melted.
Regarding the hang-on condition: if the chocolate beans on the baked biscuit or bread fall 0-1 times, the biscuit or bread is judged to be 'excellent'; good results were obtained when 2 to 3 chocolate beans were dropped, and "poor" results were obtained when 4 or more chocolate beans were dropped.
See table 1 below for results:
TABLE 1
As can be seen from table 1 above, the chocolate beans obtained in examples 1-7 of the present application all have better effects (better scorching, deformation and sagging) after being applied to baked products, and especially, example 1 is obviously improved compared with the prior art.
Comparative examples 1a-1b differ from example 1 only in "choice of cocoa butter replacer", in which comparative example 1a uses conventional cocoa butter replacer, and in which comparative example 1b uses cocoa butter replacer that is one of the mixed fats used in example 1 (the fat parameters of which differ greatly from the parameter ranges in the embodiment of the application); as can be seen from the results of Table 1, the chocolate beans obtained in comparative example 1a had a severe scorch and poor deformation and sagging upon application to baked products; comparative example 1b had slightly better scorch than comparative example 1a, and the deformation and sagging were worse; in summary, the results of comparative examples 1a and 1b are significantly inferior to example 1.
Comparative examples 1c to 1f differ from example 1 only in "no simultaneous addition of anhydrous glucose and inulin", comparative examples 1c and 1d no addition of anhydrous glucose, the amounts of inulin added being one identical to that of example 1 and the other identical to the total amount of anhydrous glucose and inulin added in example 1; comparative examples 1e and 1f were not added with inulin, and anhydrous glucose was added in the same amount as in example 1, and one was added in the same total amount as the anhydrous glucose and inulin in example 1; as can be seen from the results in Table 1, comparative examples 1c-1f are inferior in all of scorch, distortion and sagging, and are significantly inferior to example 1, especially comparative examples 1e and 1 f; this indicates that neither the addition of anhydrous glucose nor inulin alone can achieve the effect of the simultaneous addition of anhydrous glucose and inulin composition; for the scheme of the application, the anhydrous glucose and the inulin are added simultaneously, and have synergistic effect on the improvement of burnt paste, deformation and sagging.
In conclusion, the scheme of the embodiments 1 to 7 of the present application adopts cocoa butter substitute (hydrogenated refined palm kernel oil, and the solid fat content of which at the temperature of 20 ℃ is 88 to 96%) satisfying specific parameter conditions, and simultaneously adds a composition of anhydrous glucose and inulin in specific amounts, so that the prepared chocolate beans can resist roasting and baking, do not generate a coking phenomenon, can ensure the original chocolate flavor and mouthfeel, do not deform or collapse, and can be left on the surface of a baked product.
It should be understood that although the present description refers to embodiments, not every embodiment contains only a single technical solution, and such description is for clarity only, and those skilled in the art should make the description as a whole, and the technical solutions in the embodiments can also be combined appropriately to form other embodiments understood by those skilled in the art.
The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.
Claims (8)
1. The formula of the baking-resistant chocolate beans is characterized in that:
the baking-resistant chocolate bean formula comprises a base component and an additive component,
the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:
20-30 parts of cocoa butter substitute
13-23 parts of cocoa powder
50-58 parts of white sugar
Wherein the content of the first and second substances,
the cocoa butter substitute is hydrogenated refined palm kernel oil, and has a solid fat content of 88-96% wt at 20 ℃;
the additive component comprises anhydrous glucose, inulin and an emulsifier;
the weight of the base component is 100 parts, the emulsifier is 1-2 parts of phospholipid, the total weight of the anhydrous glucose and the inulin is 5-10 parts, and the mass ratio of the anhydrous glucose to the inulin is 1: 1-1: 2.
2. The roast-resistant chocolate bean formulation of claim 1, wherein:
the cocoa butter substitute is a mixed oil of two hydrogenated refined palm kernel oils with different saturation degrees, wherein the iodine value of the first hydrogenated refined palm kernel oil is 3.0-7.0, the iodine value of the second hydrogenated refined palm kernel oil is 0.3-1.0, and the mixing ratio of the former to the latter is 1: 2-1: 3.
3. The recipe for roast-resistant chocolate beans of claim 1 or 2, wherein:
the total weight of the anhydrous glucose and the inulin is 7-8 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1: 1.5.
4. The recipe for roast-resistant chocolate beans of claim 1 or 2, wherein:
the white sugar is white sugar or cotton white sugar.
5. The recipe for roast-resistant chocolate beans of claim 1 or 2, wherein:
the additive component also comprises essence; the essence comprises, by weight, 0.05-0.1 part of the base component, based on 100 parts of the base component.
6. A method for making baking-resistant chocolate beans is characterized by comprising the following steps:
the preparation method adopts the formula of the baking-resistant chocolate bean as claimed in any one of claims 1 to 5, and comprises the following steps:
step 1), carrying out oil dissolving: heating and melting the cocoa butter substitute according to the formula;
step 2), grinding: putting the melted grease obtained in the step 1) into a chocolate refiner, then weighing cocoa powder, white sugar, anhydrous glucose and inulin according to the formula, putting the cocoa powder, the white sugar, the anhydrous glucose and the inulin into the chocolate refiner for grinding until the fineness of the materials reaches below 20 micrometers, and stopping grinding; adding the rest of the additive components into the chocolate refiner according to the formula, grinding until the fineness of the material is below 20 microns, and stopping grinding to obtain the sauce of the roast-resistant chocolate beans;
and 3) filling the sauce of the baking-resistant chocolate beans obtained in the step 2) into a chocolate dripping machine or a dripping tool to prepare the baking-resistant chocolate beans.
7. The method of making roast-resistant chocolate beans of claim 6, wherein:
in the step 3), roasting-resistant chocolate beans with the particle size range of 1-2mm are prepared.
8. A baking-resistant chocolate bean is characterized in that: the roast-resistant chocolate beans adopt the formula of the roast-resistant chocolate beans according to any one of claims 1 to 5.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114246239A (en) * | 2021-12-31 | 2022-03-29 | 可可琳纳食品海门有限公司 | Method for preparing high-protein high-fiber chocolate |
| CN114246239B (en) * | 2021-12-31 | 2023-11-14 | 可可琳纳食品海门有限公司 | Preparation method of high-protein high-fiber chocolate |
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