CN112544708B - Coating for food and preparation method thereof - Google Patents
Coating for food and preparation method thereof Download PDFInfo
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- CN112544708B CN112544708B CN201910910389.6A CN201910910389A CN112544708B CN 112544708 B CN112544708 B CN 112544708B CN 201910910389 A CN201910910389 A CN 201910910389A CN 112544708 B CN112544708 B CN 112544708B
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- shellac
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- sucrose
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- 235000013305 food Nutrition 0.000 title claims abstract description 43
- 239000011248 coating agent Substances 0.000 title claims description 50
- 238000000576 coating method Methods 0.000 title claims description 50
- 238000002360 preparation method Methods 0.000 title description 8
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 154
- 235000019219 chocolate Nutrition 0.000 claims abstract description 131
- 229920001800 Shellac Polymers 0.000 claims abstract description 95
- 239000004208 shellac Substances 0.000 claims abstract description 95
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims abstract description 95
- 229940113147 shellac Drugs 0.000 claims abstract description 95
- 235000013874 shellac Nutrition 0.000 claims abstract description 95
- 229930006000 Sucrose Natural products 0.000 claims abstract description 40
- 239000005720 sucrose Substances 0.000 claims abstract description 40
- 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 abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 23
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 22
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 22
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 19
- 239000000787 lecithin Substances 0.000 claims abstract description 19
- 235000010445 lecithin Nutrition 0.000 claims abstract description 19
- 229940067606 lecithin Drugs 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 34
- 239000011162 core material Substances 0.000 claims description 26
- 238000002156 mixing Methods 0.000 claims description 13
- 235000010489 acacia gum Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 229920000084 Gum arabic Polymers 0.000 claims description 8
- 239000000205 acacia gum Substances 0.000 claims description 8
- 238000005498 polishing Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 235000013618 yogurt Nutrition 0.000 claims description 8
- 238000000498 ball milling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 244000215068 Acacia senegal Species 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 239000010410 layer Substances 0.000 abstract description 37
- 239000011247 coating layer Substances 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 37
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 37
- 239000000243 solution Substances 0.000 description 26
- 238000002844 melting Methods 0.000 description 16
- 230000008018 melting Effects 0.000 description 16
- 235000021552 granulated sugar Nutrition 0.000 description 12
- 235000021545 balls of chocolate Nutrition 0.000 description 10
- 235000013339 cereals Nutrition 0.000 description 10
- 235000002639 sodium chloride Nutrition 0.000 description 10
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 238000004090 dissolution Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 235000015140 cultured milk Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 238000009472 formulation Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 229910052900 illite Inorganic materials 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- VGIBGUSAECPPNB-UHFFFAOYSA-L nonaaluminum;magnesium;tripotassium;1,3-dioxido-2,4,5-trioxa-1,3-disilabicyclo[1.1.1]pentane;iron(2+);oxygen(2-);fluoride;hydroxide Chemical compound [OH-].[O-2].[O-2].[O-2].[O-2].[O-2].[F-].[Mg+2].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[K+].[K+].[K+].[Fe+2].O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2 VGIBGUSAECPPNB-UHFFFAOYSA-L 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229940083466 soybean lecithin Drugs 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000000861 blow drying Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
-
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a food coating layer, which comprises a chocolate layer and a shellac layer which are laminated; the shellac layer contains sucrose and shellac, and the weight ratio of the sucrose to the shellac is 28-32:0.5-2; the chocolate layer contains cocoa mass, cocoa butter, sucrose, edible salt and lecithin in a weight ratio of 20-30:30-40:28-50:0.05-1:0.5-1. The food coating layer can be stable under high water activity.
Description
Technical Field
The invention relates to the field of foods, in particular to a coating for foods and a preparation method thereof.
Background
The related art adds chocolate containing core material into the yoghurt, thereby endowing the yoghurt with richer taste.
Disclosure of Invention
The inventor finds that after chocolate containing core materials is soaked in yoghurt for a period of time, the problem that the chocolate is dissolved and the core materials are soaked in liquid to lose the original taste exists.
The present disclosure provides a coating layer for food and a method for producing the same, which can maintain not only the integrity and stability of the coating layer itself under a high-moisture active environment, but also the dryness of the core material if the dry core material is coated with the coating layer and placed in a high-moisture active environment.
In some aspects, a food coating is provided comprising a laminated chocolate layer and shellac layer;
the shellac layer contains sucrose and shellac, and the weight ratio of the sucrose to the shellac is 28-32:0.5-2;
the chocolate layer contains cocoa mass, cocoa butter, sucrose, edible salt and lecithin in a weight ratio of 20-30 (e.g., 20-25) 30-40 (e.g., 35) 28-50 (e.g., 40-45) 0.05-1 (e.g., 0.8-1) 0.5-1 (e.g., 0.8-1).
In some embodiments, the mass ratio of sucrose to shellac in the shellac layer is between 28 and 32 (e.g., 28-29,29-30,30-31, 31-32) and between 0.5 and 2 (e.g., 0.5-1,1-1.5 or 1.5-2).
The ratio of sucrose to shellac is critical, and shellac ratios below the above range can result in the coating not being stable for long periods of time in a high moisture active environment; the shellac proportion is higher than the above range, which results in poor uniformity of coating thickness and coating integrity, and thus the coating layer cannot well play a role in keeping the dryness of the core material.
In some embodiments, the chocolate layer has a thickness of 1-2mm.
In some embodiments, the thickness of the insect glue layer is 0.2 to 0.5mm.
In some embodiments, the method of making a food coating comprises the steps of:
obtaining a chocolate layer;
obtaining shellac solution;
and coating the shellac solution on the chocolate layer, and drying the shellac solution to form the shellac layer.
Wherein, the shellac solution contains 28-32 parts of sucrose, 0.5-2 parts of shellac, 50-65 parts of ethanol or homologues thereof and 1-21.5 parts of water.
In some embodiments, the homolog of ethanol refers to propanol or propylene glycol.
In some embodiments, the shellac solution contains 30-32 parts sucrose, 1-2 parts shellac, 50-55 parts ethanol or its homologs, and 18-21.5 parts water.
In some embodiments, the shellac solution composition is as follows: 30% of sucrose, 50% of ethanol, 2% of shellac and 18% of water.
In some embodiments, the weight ratio of cocoa mass, cocoa butter, sucrose, table salt, and lecithin is 20-22:34-36:42-44:0.5-1:0.5-1.
In some embodiments, the chocolate layer composition is as follows: 20% of cocoa mass, 35% of cocoa butter, 43% of white granulated sugar, 1% of edible salt and 1% of lecithin.
In some embodiments, the method of making a chocolate layer comprises the steps of:
adding cocoa mass, sucrose, edible salt and lecithin into melted cocoa butter, and mixing at 40-60deg.C, wherein the weight ratio of cocoa mass, cocoa butter, white granulated sugar, edible salt and lecithin is 20-30 (e.g. 20-25): 30-40 (e.g. 35): 28-50 (e.g. 40-45): 0.05-1 (e.g. 0.8-1): 0.5-1 (e.g. 0.8-1).
In some embodiments, the method of preparing a shellac solution comprises the steps of:
adding shellac into ethanol or its homologue, heating and stirring until shellac is completely dissolved, then adding sucrose and water, and stirring until sucrose is completely dissolved to obtain shellac solution.
In some embodiments, the method of making a food coating comprises the steps of:
obtaining a chocolate layer;
polishing the chocolate layer;
obtaining shellac solution;
coating the shellac solution on the polished chocolate layer, and drying the shellac solution to form a shellac layer;
wherein the acacia gum solution is 30-50wt% acacia gum water solution;
wherein, the shellac solution contains 28-32 parts (such as 28-29 parts, 29-30 parts, 30-31 parts, 31-32 parts), 0.5-2 parts (such as 0.5-1 parts, 1-1.5 parts, 1.5-2 parts) of shellac, 50-65 parts (such as 50-55 parts, 55-60 parts, 60-65 parts) of ethanol or homologues thereof, and 1-21.5 parts (such as 1-5 parts, 5-10 parts, 10-15 parts, 15-20 parts) of water.
In some embodiments, the polishing treatment refers to:
a gum arabic solution is obtained, which is applied to the chocolate layer using a coating device, and dried to form a gum arabic layer.
Polishing the chocolate layer helps to improve the interfacial bond between the worm gum layer and the chocolate layer, which in turn helps to improve the water blocking ability of the food coating.
In some aspects, a food product comprising a core and a food coating as described above is provided, the food coating being coated on an outer surface of the core, the chocolate layer in the food coating being closer to the core than the shellac layer.
In some embodiments, the food coating coats the entire outer surface of the core. For example, the core is hermetically coated with a food coating.
In some embodiments, the moisture content of the core is less than 50%.
In some aspects, a method of making a chocolate containing a center is provided comprising
a) Adding cocoa mass, sucrose, edible salt and lecithin into melted cocoa butter, and mixing to obtain chocolate liquor, wherein the weight ratio of the cocoa mass, the cocoa butter, white granulated sugar, the edible salt and the lecithin is 20-30:30-40:28-50:0.05-1:0.5-1;
b) Adding shellac into ethanol or homologues thereof, heating and stirring until the shellac is completely dissolved, then adding sucrose and water, and continuously stirring until the sucrose is completely dissolved to obtain shellac solution, wherein the shellac solution contains 28-32 parts of sucrose, 0.5-2 parts of shellac, 50-65 parts of ethanol or homologues thereof and 1-21.5 parts of water;
c) Obtaining a core material, and coating the chocolate mass on the outer surface of the core material;
d) Polishing the product of the step c) to obtain a chocolate blank;
e) And coating the shellac solution on the outer surface of the chocolate blank.
In some embodiments, the polishing treatment refers to: adding chocolate beans and a water solution of Arabic gum with the concentration of 40wt% into a coating pot, rotating the coating pot, uniformly mixing, stopping the pot, cooling to 18 ℃, and drying the chocolate beans.
In some embodiments, in step a), the weight ratio of cocoa mass, cocoa butter, sucrose, table salt and lecithin is 20-22:34-36:42-44:0.5-1:0.5-1.
In some embodiments, the mixing described in step a) is ball milling, for a period of 8 to 18 hours, at a temperature of 40 to 60 ℃.
In some embodiments, steps c), d) and e) are performed in a coating pan.
In some aspects, there is provided a chocolate comprising a centre, obtainable by a process as described in any one of the preceding claims.
In some aspects, there is provided a liquid or semi-solid food product comprising the centre-filled food product of any one of the preceding claims or the centre-filled chocolate of any one of the preceding claims;
preferably, the liquid or semi-solid food product is fruit juice;
preferably, the liquid or semi-solid food product is a milk-containing beverage;
preferably, the liquid or semi-solid food product is yogurt.
Description of the terminology:
the term shellac is defined with reference to GB 1886.114-2015 food additive shellac (also known as shellac).
The term "cocoa mass" may be defined with reference to the cocoa mass and cocoa cake of GB/T20705-2006.
The term "cocoa butter" may be defined with reference to GBT 20707-2006 cocoa butter.
The term "Lecithin" may be defined with reference to JECFA standard Lecithin INS No.322 (i).
The term "food product" may refer to a variety of finished products and raw materials that are intended for human consumption or drinking.
Advantageous effects
The coating layer for food or the preparation method thereof has one or more of the following advantages:
the food coating layer can not only maintain the integrity and stability of the coating layer per se under the high-moisture active environment, but also maintain the dryness of the core material if the core material is coated by the coating layer.
The preparation method of the food coating is simple and has low cost.
The food coating adopts the component design of a specific chocolate layer, the component design of a specific shellac layer,
drawings
FIG. 1 is a state of the chocolate ball of example 1 after being immersed in water for 90 days at 25 ℃;
FIG. 2 is a state of the chocolate ball of example 1 after soaking in yogurt for 90 days at 25 ℃;
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
| Raw material name | Manufacturer brand |
| Cocoa mass | Henan Xingjing He Biotech Co., ltd |
| Cocoa butter | Henan Xingjing He Biotech Co., ltd |
| Lecithin | Zhengzhou Baishite food additive Co., ltd |
| Shellac | Zhengzhou Jiajie chemical Co., ltd |
Example 1
The embodiment provides a cereal chocolate bean, which comprises the following specific formula:
1. chocolate mass formulation: 20% of cocoa mass, 35% of cocoa butter, 43% of white granulated sugar, 1% of edible salt and 1% of lecithin.
2. The shellac solution formula: 30% of white granulated sugar, 50% of ethanol, 2% of shellac and 18% of water.
The grain core chocolate beans provided in this example had a diameter size of 6mm.
The production process of the cereal-core chocolate bean provided in the embodiment is as follows:
1. pretreatment of raw materials:
(1) Preparation of chocolate mass: adding cocoa mass, white granulated sugar, edible salt and lecithin into melted cocoa butter, mixing the materials at the mixing temperature of 45 ℃, performing ball milling for 8 hours at the ball milling temperature of 45 ℃, and obtaining chocolate liquor.
(2) Preparation of shellac solution: adding shellac into ethanol, heating to 110 ℃ after shellac is dissolved, starting stirring until shellac is completely dissolved, adding white granulated sugar and water, continuously stirring until white granulated sugar is completely dissolved, and preserving heat for storage for later use to obtain the shellac solution.
2. Placing the spherical cereal core material and the chocolate mass into a coating pot, and rolling coating the outer surface of the core material with the chocolate mass obtained in the step 2.
3. The step 2 is repeated for a plurality of times until the chocolate beans reach the target weight value, and the thickness of the chocolate layer is 1mm-2mm (the mass of 10 chocolate beans is 1g-1.05 g).
4. The chocolate beans were polished. Specifically, adding an aqueous solution of Arabic gum with the concentration of 40wt% into a coating pot containing chocolate beans, rotating the coating pot, uniformly mixing, stopping the pot, cooling to 18 ℃, and blow-drying the chocolate beans to obtain chocolate bean blanks.
5. And adding the shellac solution into a coating pot, and rotating until the surface of the chocolate bean blank is bright and the thickness of the shellac layer reaches 0.2-0.5 mm, thus obtaining the chocolate bean.
Example 2
Example 2 differs from example 1 in that the shellac solution formulation is different.
The shellac solution formulation of example 2 was: 28% of white granulated sugar, 50% of ethanol, 0.5% of shellac and 21.5% of water.
Analytical test 1: melting property study of chocolate beans in water
The cereal chocolate beans obtained in examples 1 and 2 were immersed in pure water and placed at 6 ℃, 25 ℃ and 30 ℃ respectively to verify the mouthfeel and state of chocolate balls, see in particular table 1. It was found that the chocolate beans of example 1 were immersed in water at 25℃or lower, and the taste and state thereof were maintained for 3 months.
TABLE 1
A represents that the chocolate ball is complete, has no melting and has no change in taste and flavor;
b represents dissolution of the surface of the chocolate ball;
c represents the chocolate ball being fully dissolved.
The state of the chocolate bean after soaking in water for 90 days at 25 ℃ is shown in figure 1, and the problem that the chocolate bean is complete in state and has no melting and state change on the surface can be found.
Analytical test 2: melting characteristic study of chocolate beans in fermented milk
The cereal chocolate beans obtained in example 1 were immersed in yoghurt, which was a commercially available light flavored fermented milk, and required to meet the specifications of GB19302, and placed at 6 ℃, 25 ℃ and 30 ℃ respectively to verify the mouthfeel and state of chocolate balls, see in particular table 2. It was found that the taste and state of chocolate beans were maintained for 3 months by immersing the chocolate beans in the fermented milk at 25℃or lower.
TABLE 2
| Storage time | 6℃ | 25℃ | 30℃ |
| For 1 day | A | A | A |
| For 2 days | A | A | A |
| For 3 days | A | A | B |
| For 7 days | A | A | B |
| For 10 days | A | A | B |
| 14 days | A | A | B |
| 21 days | A | A | B |
| For 30 days | A | A | C |
| For 40 days | A | A | C |
| 50 days | A | A | C |
| For 60 days | A | A | C |
| For 70 days | A | A | C |
| For 80 days | A | A | C |
| 90 days | A | A | C |
A represents that the chocolate ball is complete, has no melting and has no change in taste and flavor;
b represents dissolution of the surface of the chocolate ball;
c represents the chocolate ball being fully dissolved.
The state of the chocolate bean after being soaked in the yoghurt for 90 days at 25 ℃ is shown in figure 2, and the chocolate bean is found to be complete, and the problems of melting and state change on the surface are avoided.
Analytical test 3: melting characteristic study of chocolate beans in lactobacillus beverage
The cereal chocolate beans obtained in example 1 were immersed in the illite added lactobacillus beverage and placed at 6 ℃, 25 ℃ and 30 ℃ respectively to verify the mouthfeel and state of the chocolate balls, and the specific results are shown in table 1. It was found that the chocolate beans were immersed in water at 25℃or lower, and the taste and state thereof were maintained for 3 months.
A represents that the chocolate ball is complete, has no melting and has no change in taste and flavor;
b represents dissolution of the surface of the chocolate ball;
c represents the chocolate ball being fully dissolved.
Analytical test 4: melting property study of chocolate beans in fruit juice
The taste and state of chocolate balls were confirmed by immersing the cereal chocolate beans obtained in example 1 in fruit juice (farmer mountain spring NFC orange juice) and respectively placing at 6 ℃, 25 ℃ and 30 ℃ as shown in table 1. It was found that the taste and state of chocolate beans were maintained for 3 months by immersing the chocolate beans in the fruit juice at 25℃or lower.
A represents that the chocolate ball is complete, has no melting and has no change in taste and flavor;
b represents dissolution of the surface of the chocolate ball;
c represents the chocolate ball being fully dissolved.
Comparative example 1
A granular chocolate product sequentially has three layers from inside to outside, and comprises the following components:
an inner layer: 0.005g of cereal crisp;
intermediate chocolate layer: cocoa powder 0.025g, white granulated sugar 0.005g, soybean lecithin 0.00025g, whole milk powder 0.02g.
Outer fat layer: cocoa butter 0.003g, palm oil 0.002g, propylene glycol 0.005g (cocoa butter fat content 100wt%, palm oil fat content 98wt%, fat content of the fat layer 50 wt%).
The preparation method comprises the following steps:
1) Mixing the ingredients, and uniformly mixing cocoa powder, white granulated sugar, whole milk powder and soybean lecithin according to the weight fraction;
2) And (3) fine grinding: grinding the chocolate material obtained in the step 1) until the particle fineness is 25 mu m;
3) Refining: putting the finely ground chocolate powder into a conche for refining treatment for 8 hours to obtain chocolate liquor;
4) And (3) temperature adjustment: coating grain crisps with chocolate paste at 35 ℃, and cooling to below 10 ℃ to obtain granular chocolate;
5) Chocolate coating: uniformly mixing cocoa butter, palm oil and propylene glycol, and coating the mixture on the granular chocolate by using a chocolate coating machine;
6) And (3) cooling: cooling in the cooling zone to obtain the granular chocolate product.
Chocolate balls prepared in example 1 and comparative example 1 were immersed in pure water and placed at 25 c to verify the mouthfeel and state of chocolate balls, see in particular table 3. It was found that the chocolate beans were immersed in water at 25℃or lower, and the taste and state thereof were maintained for 3 months.
A represents that the chocolate ball is complete, has no melting and has no change in taste and flavor;
b represents dissolution of the surface of the chocolate ball;
c represents the chocolate ball being fully dissolved.
Analytical test 5: melting characteristic study of chocolate beans in fermented milk
The cereal chocolate beans obtained in example 1 and the chocolate beans prepared in comparative example 1 were immersed in an illite light flavor fermented milk and placed at 25 ℃ to verify the mouthfeel and state of chocolate balls, see in particular table 3. It was found that the taste and state of chocolate beans were maintained for 3 months by immersing the chocolate beans in the fermented milk at 25℃or lower.
A represents that the chocolate ball is complete, has no melting and has no change in taste and flavor;
b represents dissolution of the surface of the chocolate ball;
c represents the chocolate ball being fully dissolved.
Comparative example 2
According to the chocolate ball provided by the invention, the shellac layer contains sucrose and shellac, the weight ratio of the sucrose to the shellac is 28-32:0.5-2, and if the shellac content is too low, the chocolate ball is poor in stability.
Comparative example 2 differs from example 1 in that the shellac solution formulation is different.
In comparative example 2: 33% of white granulated sugar, 50% of ethanol, 0.5% of shellac and 26.5% of water.
The following table shows chocolate ball melting experiments at different amounts of shellac and sucrose ratios.
A represents that the chocolate ball is complete, has no melting and has no change in taste and flavor;
b represents dissolution of the surface of the chocolate ball;
c represents the chocolate ball being fully dissolved.
As is clear from the above table, when the amount of shellac used in comparative example 2 was too low, the chocolate balls were dissolved and changed in state after being left under refrigeration for 3 days.
Comparative example 3
Comparative example 3 differs from example 1 in that sucrose was replaced with glucose, and the other parameters were unchanged. After being prepared into chocolate balls, the chocolate balls have the water soaking effect shown in the table below.
| Storage time | 6℃ | 25℃ | 30℃ |
| For 1 day | A | B | B |
| For 2 days | B | B | B |
| For 3 days | B | B | B |
| For 7 days | B | B | B |
| For 10 days | B | B | B |
| 14 days | B | B | B |
| 21 days | B | B | B |
| For 30 days | C | C | C |
| For 40 days | C | C | C |
| 50 days | C | C | C |
| For 60 days | C | C | C |
| For 70 days | C | C | C |
| For 80 days | C | C | C |
| 90 days | C | C | C |
A represents that the chocolate ball is complete, has no melting and has no change in taste and flavor;
b represents dissolution of the surface of the chocolate ball;
c represents the chocolate ball being fully dissolved.
When other kinds of sugar are used instead of sucrose, the chocolate ball is not protected, and after the chocolate ball is soaked in water, the surface of the chocolate ball is dissolved.
Although specific embodiments of the invention have been described in detail, those skilled in the art will appreciate that: many modifications and variations of details may be made to the disclosed embodiments in light of the overall teachings of the invention and remain within its scope. The full scope of the invention is given by the appended claims and any equivalents thereof.
Claims (16)
1. A coating for food comprising a laminated chocolate layer and shellac layer;
the shellac layer contains sucrose and shellac, and the weight ratio of the sucrose to the shellac is (28-32) (0.5-2);
the chocolate layer contains cocoa mass, cocoa butter, sucrose, edible salt and lecithin, and the weight ratio of the cocoa mass to the edible salt is (20-30): (30-40): (28-50): (0.05-1): (0.5-1);
the thickness of the chocolate layer is 1-2mm;
the thickness of the insect glue layer is 0.2-0.5 mm; and, in addition, the processing unit,
the shellac layer is coated on the chocolate layer.
2. The coating for food according to claim 1, wherein the mass ratio of sucrose to shellac in the shellac layer is (29-31): 1-1.5.
3. The coating for food according to claim 1, which is prepared by a process comprising the steps of:
obtaining a chocolate layer;
obtaining shellac solution;
coating the shellac solution on the chocolate layer, drying the shellac solution to form the shellac layer,
wherein, the shellac solution contains 28-32 parts of sucrose, 0.5-2 parts of shellac, 50-65 parts of ethanol or homologues thereof and 1-21.5 parts of water.
4. A food coating according to claim 3, wherein the chocolate layer is prepared by a process comprising the steps of:
adding the cocoa mass, the sucrose, the edible salt and the lecithin into the melted cocoa butter, and mixing at 40-60 ℃, wherein the weight ratio of the cocoa mass, the cocoa butter, the sucrose, the edible salt and the lecithin is (20-30): (30-40): (28-50): (0.05-1): (0.5-1).
5. A food coating according to claim 3, the method of preparing the shellac solution comprising:
adding shellac into ethanol or its homologue, heating and stirring until shellac is completely dissolved, then adding sucrose and water, and stirring until sucrose is completely dissolved to obtain shellac solution.
6. The coating for food according to claim 1, which is prepared by a process comprising the steps of:
obtaining a chocolate layer;
polishing the chocolate layer;
obtaining shellac solution;
coating the shellac solution on the polished chocolate layer, and drying the shellac solution to form a shellac layer;
wherein the acacia gum solution is 30-50wt% acacia gum water solution;
wherein, the shellac solution contains 28-32 parts of sucrose, 0.5-2 parts of shellac, 50-65 parts of ethanol or homologues thereof and 1-21.5 parts of water.
7. The food coating of claim 6, wherein the polishing treatment is: a gum arabic solution is obtained, which is applied to the chocolate layer using a coating device, and dried to form a gum arabic layer.
8. A food product comprising a core and a coating for food according to any one of claims 1 to 7, the coating for food being coated on the outer surface of the core, the chocolate layer in the coating for food being closer to the core than the shellac layer.
9. A method for preparing chocolate containing core material comprises
a) Adding cocoa mass, sucrose, edible salt and lecithin into melted cocoa butter, and mixing to obtain chocolate liquor, wherein the weight ratio of the cocoa mass, the cocoa butter, the sucrose, the edible salt and the lecithin is (20-30): (30-40): (28-50): (0.05-1): (0.5-1);
b) Adding shellac into ethanol or homologues thereof, heating and stirring until the shellac is completely dissolved, then adding sucrose and water, and continuously stirring until the sucrose is completely dissolved to obtain shellac solution, wherein the shellac solution contains 28-32 parts of sucrose, 0.5-2 parts of shellac, 50-65 parts of ethanol or homologues thereof and 1-21.5 parts of water;
c) Obtaining a core material, and coating the chocolate mass on the outer surface of the core material;
d) Polishing the product of the step c) to obtain a chocolate blank;
e) And coating the shellac solution on the outer surface of the chocolate blank.
10. The method of claim 9, wherein the mixing in step a) is ball milling, the ball milling time is 8-18 hours, and the ball milling temperature is 40-60 ℃.
11. The method of claim 9, steps c), d) and e) being performed in a coating pan.
12. A chocolate containing a centre made by the method of any one of claims 9 to 11.
13. A liquid or semi-solid food product comprising the centre-filled food product of claim 8 or the centre-filled chocolate of claim 12.
14. The liquid or semi-solid food product according to claim 13, which is a fruit juice.
15. The liquid or semi-solid food product according to claim 13, which is a milk-containing beverage.
16. The liquid or semi-solid food product according to claim 13, which is a yogurt.
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|---|---|---|---|---|
| CN1031487A (en) * | 1987-07-29 | 1989-03-08 | 中山大学 | The micro capsule technology of delamination packing clothes |
| JP2004123578A (en) * | 2002-09-30 | 2004-04-22 | Dainippon Ink & Chem Inc | Sugar-coated tablet and method for producing the same |
| CN103429095A (en) * | 2011-01-07 | 2013-12-04 | 路德维希巧克力糖果有限责任两合公司 | Process for production of confectionery products, and confectionery products |
| CN108174960A (en) * | 2018-02-24 | 2018-06-19 | 焦作荣利达食品有限公司 | A kind of resistance to pure fat marble chocolate of immersion and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031487A (en) * | 1987-07-29 | 1989-03-08 | 中山大学 | The micro capsule technology of delamination packing clothes |
| JP2004123578A (en) * | 2002-09-30 | 2004-04-22 | Dainippon Ink & Chem Inc | Sugar-coated tablet and method for producing the same |
| CN103429095A (en) * | 2011-01-07 | 2013-12-04 | 路德维希巧克力糖果有限责任两合公司 | Process for production of confectionery products, and confectionery products |
| CN108174960A (en) * | 2018-02-24 | 2018-06-19 | 焦作荣利达食品有限公司 | A kind of resistance to pure fat marble chocolate of immersion and preparation method thereof |
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