CN114271365B - Low-energy anti-frost chocolate and preparation method thereof - Google Patents
Low-energy anti-frost chocolate and preparation method thereof Download PDFInfo
- Publication number
- CN114271365B CN114271365B CN202111603004.5A CN202111603004A CN114271365B CN 114271365 B CN114271365 B CN 114271365B CN 202111603004 A CN202111603004 A CN 202111603004A CN 114271365 B CN114271365 B CN 114271365B
- Authority
- CN
- China
- Prior art keywords
- chocolate
- dietary fiber
- powder
- diglycerol laurate
- diglycerol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention discloses low-energy anti-frost chocolate and a preparation method thereof. The chocolate comprises a chocolate body and a diglycerol laurate-dietary fiber compound uniformly distributed in the chocolate body; the preparation method comprises the steps of introducing the diglycerol laurate-dietary fiber compound into a chocolate process according to a certain mass ratio; the diglycerol laurate-dietary fiber complex further includes dietary fiber and diglycerol laurate embedded therein. The invention adopts superfine grinding and microwave treatment to modify insoluble dietary fiber to expose the internal groups, and then strengthens the combination of the diglycerol laurate and the dietary fiber through ultrasonic treatment to obtain a double modified diglycerol laurate-dietary fiber compound which can inhibit the change of chocolate frost, and simultaneously replaces sucrose with low-energy sugar alcohol to reduce the heat of the chocolate. The low-energy anti-frosting chocolate realizes the anti-frosting, heat resistance, low energy and high fibrosis of the chocolate.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to low-energy anti-frost chocolate and a preparation method thereof.
Background
Chocolate is a fashion dessert which is deeply favored worldwide, and has fine and smooth taste, rich fragrance and rich nutrition. The main components of the chocolate comprise cocoa butter, cocoa powder, sweetener, milk powder and the like, wherein the cocoa butter has a great influence on the shelf life of the chocolate. The traditional chocolate has various quality problems such as thermal deformation, mildew, frosting and the like in the storage and sales processes, wherein the frosting problem accounts for more than 70%, and becomes a great difficulty puzzing the chocolate industry. The frosting phenomenon of chocolate, namely the phenomenon that the surface is white spots or even the whole body is grey white and loses the original luster.
Chocolate bloom is divided into two types: icing and fat frosting. When the relative humidity is higher than 70%, the moisture on the surface of the chocolate increases to dissolve the granulated sugar crystals, and when the relative humidity decreases, the granulated sugar starts to recrystallize to form frosting. In actual production, the occurrence rate of frosting is low, the ratio affecting the quality of chocolate is not large, and the occurrence of frosting can be avoided by controlling the humidity in the processing and storage processes. The occurrence rate of fat cream is very high, and the quality of chocolate is greatly affected, so that the improvement of the frost resistance of the chocolate is significant for improving the sensory attribute of the chocolate and solving the quality degradation in the storage and transportation processes.
In addition, the traditional chocolate has high sucrose content and insufficient dietary fiber content, is easy to cause obesity after frequent eating, brings a series of unhealthy factors, and is necessary to develop high-fiber, low-energy and frost-resistant chocolate.
"a method for producing chocolate containing crystal water sugar and/or crystal water sugar alcohol", JP 4136560 B2 discloses that the addition of sugar having crystal water or sugar alcohol having crystal water at the time of producing chocolate can reduce the viscosity of chocolate and improve the heat resistance thereof.
"chocolate composition for preparing heat resistant chocolate products and process for preparing the same, US4446166" discloses that the chocolate is prepared by preparing cocoa butter into an oil-in-water emulsion, cooling and grinding to obtain solid particles, and adding the particles to a chocolate matrix in a mass ratio of 2% -10%, the spatial structure of the chocolate can be remarkably strengthened, but the chocolate is prepared at a higher temperature, the particles are easy to melt and release water drops, the viscosity of the chocolate is increased, and the chocolate is unsuitable for demolding and forming.
"a method for preparing heat-resistant chocolate", EP0393327 "discloses that the formation of sugar crystals into a three-dimensional network structure by adding water-in-oil emulsion increases the fat binding sites, and although the chocolate structure can be kept stable when the fat is melted, the method takes more than 20 days and is not suitable for popularization and use.
"chocolate containing nanocrystalline cellulose and its preparation method", CN103262930 a, discloses that cocoa butter can be converted into a stable crystal form by adding nanocrystalline, but the length, diameter and degree of polymerization requirements for nanocrystalline cellulose are stringent.
"anti-frosting chocolate and its preparation method", CN112690353 a, discloses that the addition of polyglycerol ricinoleate-porous starch complex can inhibit frosting of chocolate, but that the chocolate has a gritty mouthfeel.
It has been shown that the use of cocoa butter substitutes with higher melting points can improve the heat resistance of chocolate, but this can lead to chocolate with waxy mouthfeel, with lower crowd acceptance and no widespread use.
The dietary fiber has the characteristics of low energy and no metabolic burden, and is beneficial to maintaining intestinal microecological balance. However, it has a little report on the anti-frosting effect of chocolate. In addition, the dietary fiber has wide sources and low price, and has important significance for reducing the production cost of the low-energy anti-frost chocolate.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide low-energy anti-frost chocolate and a preparation method thereof, wherein the low-energy anti-frost chocolate is stable in quality, suitable for diabetics and people with weight loss, and can be stored and transported under high-temperature conditions in summer.
The technical task of the invention is to design a specific production process aiming at the influence of insoluble dietary fiber added in chocolate on the production process and product quality protection, namely, the method of superfine grinding and microwave modification of the insoluble dietary fiber is adopted to improve the porosity of the surface structure of the insoluble dietary fiber, so that more groups are exposed, and then the insoluble dietary fiber is reinforced by ultrasonic treatment to be compounded with diglycerol laurate instead of being simply and directly added into chocolate materials. The key point is that the insoluble dietary fiber has loose structure and large specific surface area after modification, and has the effects of adsorbing and binding grease. In addition, the hydrophobicity of the insoluble dietary fiber is increased after the insoluble dietary fiber is compounded with the diglycerol laurate, so that the binding effect on grease can be further enhanced. The composite process adopts ultrasonic treatment to ensure that the diglycerol laurate is uniformly adsorbed in the loose structure of the dietary fiber, and then vacuum suction filtration is carried out, so that the distribution of the diglycerol laurate in the internal structure of the insoluble dietary fiber is increased, and the combination degree of the insoluble dietary fiber and the cocoa butter in the chocolate matrix is improved.
The aim of the invention is achieved by the following technical scheme:
the low-energy anti-frosting chocolate provided by the invention comprises a chocolate body and a diglycerol laurate-dietary fiber compound uniformly distributed in the chocolate body; the diglycerol laurate-dietary fiber complex further includes dietary fiber and diglycerol laurate embedded therein.
A low-energy anti-frosting chocolate comprises the following components in parts by mass: 34-37 parts of cocoa butter, 10-14 parts of cocoa powder, 10-15 parts of milk powder and 25-30 parts of sugar alcohol powder, and lauric acid diglycerol ester-dietary fiber compound accounting for 5-20% of the mass fraction of the low-energy anti-frost chocolate is also added into the components.
Preferably, the diglycerol laurate-dietary fiber compound accounting for 9-15% of the mass fraction of the low-energy anti-frost chocolate is also added.
Preferably, the sugar alcohol is maltitol, erythritol and xylitol, wherein the mass ratio is (1-4): 2-4): 1-3.
Preferably, the low energy anti-bloom chocolate further comprises 0.2+ -0.1% soy lecithin.
Preferably, the preparation method of the diglycerol laurate-dietary fiber compound comprises the following steps:
(1) Mixing the diglycerol laurate with ethanol, and uniformly stirring to obtain a diglycerol laurate-ethanol mixed solution;
(2) Superfine pulverizing insoluble dietary fiber to obtain superfine insoluble dietary fiber powder;
(3) Mixing the insoluble dietary fiber superfine powder obtained in the step (2) with water, and then carrying out microwave treatment to obtain insoluble dietary fiber dispersion liquid;
(4) Adding the diglycerol laurate-ethanol mixed solution obtained in the step (1) into the insoluble dietary fiber dispersion liquid obtained in the step (3), performing ultrasonic treatment, cooling and standing to obtain a diglycerol laurate-dietary fiber mixed solution;
(5) And (3) sequentially carrying out vacuum filtration and hot air drying on the diglycerol laurate-dietary fiber mixed solution obtained in the step (4) to obtain a diglycerol laurate-dietary fiber compound.
Preferably, the insoluble dietary fiber is water insoluble fiber, and is selected from one or more of citrus fiber, apple fiber and oat fiber; the mass ratio of the diglycerol laurate to the ethanol in the step (1) is 2-5:80-90; the mass ratio of the insoluble dietary fiber superfine powder to the water in the step (3) is 1-10:25-40; the mass ratio of the diglycerol laurate-ethanol mixed solution to the insoluble dietary fiber dispersion liquid in the step (4) is 4-7:1-3.
Preferably, the superfine grinding time in the step (2) is 10-20 min; and (3) the microwave treatment power is 400-600W, and the microwave treatment time is 4-7 min.
Preferably, the ultrasonic power in the step (4) is 200-500W, and the ultrasonic time is 30-60 min; the standing time in the step (4) is 12-24 hours; the vacuum filtration time in the step (5) is 30-40 min; and (5) drying the hot air at the temperature of 50-55 ℃ for 10-18 hours.
Preferably, the preparation method of the low-energy anti-frost chocolate comprises the following steps:
(1) Melting cocoa butter to obtain liquid cocoa butter;
(2) Adding cocoa powder, milk powder, sugar alcohol powder and diglycerol laurate-dietary fiber compound into the liquid cocoa butter in the step (1), and heating and mixing to obtain mixed slurry;
(3) And (3) carrying out fine grinding treatment on the mixed slurry obtained in the step (2) to ensure that the average particle size of solid matters of the slurry is 15-25 mu m, casting, molding, cooling and demolding to obtain the low-energy anti-frost chocolate.
Preferably, the melting treatment temperature in the step (1) is 40-45 ℃; the temperature of the heating and mixing treatment in the step (2) is 45-50 ℃, and the time of the heating and mixing treatment is 1-3 hours; the temperature of the fine grinding treatment in the step (3) is 40-50 ℃, and the time of the fine grinding treatment is 24-36 h.
Compared with the prior art, the invention has the following advantages:
the low-energy anti-frosting chocolate disclosed by the invention is low in energy and high in fiber, has excellent anti-frosting performance, solves the problem of quality degradation of chocolate in the high-temperature transportation and storage processes, and improves the shelf life of products. In addition, the invention uses lauric acid diglycerol ester to replace the traditional emulsifier, which is more beneficial to human health, and the diglyceride is a structural lipid with only one hydroxyl group reserved on a glycerol skeleton, and has the functions of reducing triglyceride content in blood, inhibiting fat accumulation, reducing postprandial blood sugar, preventing arteriosclerosis and the like.
Specifically:
1) The low-energy anti-frosting chocolate disclosed by the invention is added with the diglycerol laurate-dietary fiber compound, the dietary fiber is loose in structure and exposed in groups after superfine grinding and microwave treatment, the specific surface area is increased, and the low-energy anti-frosting chocolate has binding and fixing effects on cocoa butter, so that the migration rate of the cocoa butter is reduced, and the frosting change of the chocolate is inhibited.
2) The low-energy anti-frosting chocolate is added with the diglycerol laurate-dietary fiber compound, and the diglycerol laurate is more uniformly distributed in the loose structure in the dietary fiber through solvent dissolution and ultrasonic reinforcement, so that the hydrophobicity of the dietary fiber is improved, the effect of cocoa butter and hydrophobic groups in the dietary fiber is enhanced, the transformation of the cocoa butter crystal form is inhibited, and the frosting of the chocolate is reduced.
3) The low-energy anti-frosting chocolate disclosed by the invention has the advantages that the sucrose is replaced by low-energy sugar alcohol, and the traditional emulsifier is replaced by diglyceride, so that the low-energy anti-frosting chocolate is suitable for people with weight loss, people with diabetes and people with beauty treatment. The maltitol, the erythritol and the xylitol are compounded according to a certain proportion, so that the chocolate has moderate sweetness and better taste.
4) The insoluble dietary fiber in the low-energy anti-frosting chocolate is wide in source and low in cost, and the modified low-energy anti-frosting chocolate is used as a natural anti-frosting agent in the chocolate, so that the added value of the dietary fiber is improved.
Drawings
FIG. 1 is a graph of whiteness index versus time for the chocolate of examples 1-3 and comparative examples 1-6.
FIG. 2 is a graph of hardness versus chocolate of examples 1-3 and comparative examples 1-6.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but embodiments of the present invention are not limited thereto. The raw materials related to the invention can be directly purchased from the market. For process parameters not specifically noted, reference may be made to conventional techniques.
Performance testing
The chocolate obtained in examples 1 to 3 and comparative examples 1 to 6 were placed in a tray, respectively, the tray was placed in a low-temperature oven having a relative humidity of 80%, and was continuously maintained at 30 ℃ for 8 hours and then at 18 ℃ for 16 hours, and as a temperature cycle, an accelerated bloom test was performed for 5 weeks, and the color change of the chocolate surface was measured with a colorimeter every 1 week, and the brightness L was recorded: from black to white (0 to 100); a: green to red (-120 to 120); b: blue to yellow (-120 to 120), the Whiteness Index (WI) is calculated according to the following formula:the whiteness index versus time graph is shown in figure 1.
The chocolate obtained in examples 1 to 3 and comparative examples 1 to 6 was subjected to melting parameter measurement by a differential calorimeter scanner, the measurement temperature was lowered from 22℃to-30℃at 5℃per minute and maintained for 5 minutes, and then raised to 60℃at 10℃per minute and maintained for 5 minutes, to obtain a melting initiation temperature (T on ) Highest temperature (T) p ) Final temperature (T) end ) And enthalpy value (Δh), and the results are shown in table 1.
The chocolate obtained in examples 1 to 3 and comparative examples 1 to 6 was subjected to hardness measurement by a texture analyzer, and the rectangular solid chocolate was subjected to stability at 20, 32 and 37℃for 8 hours, respectively, and the hardness was measured by cutting with a blade probe. Measurement conditions: the blade was 15mm in height from the upper surface of the sample, the pre-measurement rate was 10mm/s, the measurement rate was 0.5mm/s, the return rate was 10mm/s, and the compression distance was 50%, and the results are shown in FIG. 2.
Example 1
A low energy anti-bloom chocolate, the method of making comprising the steps of:
1. preparation of diglycerol laurate-citrus fiber Complex
(1) Mixing the diglycerol laurate and the ethanol in a mass ratio of 3:85, and uniformly stirring to obtain a diglycerol laurate-ethanol mixed solution;
(2) Micronizing the citrus fiber with an ultrafine pulverizer for 15min to obtain ultrafine citrus fiber powder;
(3) Mixing the citrus fiber superfine powder with water according to a mass ratio of 5:32, and then carrying out microwave treatment with microwave power of 500W for 5min to obtain citrus fiber dispersion liquid;
(4) Mixing the diglycerol laurate-ethanol mixed solution with the citrus fiber dispersion liquid according to the mass ratio of 5:2, then carrying out ultrasonic treatment with the ultrasonic power of 300W for 40min, and then cooling and standing for 18h to obtain the diglycerol laurate-citrus fiber mixed solution;
(5) And carrying out vacuum suction filtration on the diglycerol laurate-citrus fiber mixed solution for 35min, and then drying the mixture with hot air at 53 ℃ for 14h to obtain the diglycerol laurate-citrus fiber compound.
2. Low energy anti-bloom chocolate preparation
(1) Melting 34 parts of cocoa butter in water bath at 40deg.C to obtain liquid cocoa butter, pulverizing sugar alcohol, and sieving with 250 mesh sieve to obtain sugar alcohol powder;
(2) Adding 13 parts of cocoa powder, 10 parts of milk powder, 30 parts of sugar alcohol powder (maltitol, erythritol and xylitol in a mass ratio of 2:4:3) and 13 parts of diglycerol laurate-citrus fiber complex into the liquid cocoa butter in the step (1), adding soybean phospholipid accounting for 0.2% of the total mass of the cocoa powder, milk powder, sugar alcohol powder, diglycerol laurate-citrus fiber complex and liquid cocoa butter, and heating and mixing for 3 hours at 45 ℃ to obtain mixed slurry;
(3) Transferring the mixed slurry into a refiner, fine grinding for 24 hours at 45 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m, obtaining chocolate slurry, and obtaining the low-energy anti-frosting chocolate through casting molding, cooling and demoulding.
Example 2
A low energy anti-bloom chocolate, the method of making comprising the steps of:
1. preparation of diglycerol laurate-apple fiber composite
(1) Mixing the diglycerol laurate and the ethanol according to the mass ratio of 5:80, and uniformly stirring to obtain a diglycerol laurate-ethanol mixed solution;
(2) Carrying out superfine grinding on the apple fibers for 20min by using a superfine grinder to obtain superfine apple fiber powder;
(3) Mixing apple fiber superfine powder and water in a mass ratio of 10:25, and then carrying out microwave treatment with microwave power of 600W for 7min to obtain apple fiber dispersion;
(4) Mixing the diglycerol laurate-ethanol mixed solution with apple fiber solution according to the mass ratio of 7:1, performing ultrasonic treatment with the ultrasonic power of 500W for 60min, and cooling and standing for 24h to obtain the diglycerol laurate-apple fiber mixed solution;
(5) And carrying out vacuum suction filtration on the diglycerol laurate-apple fiber mixed solution for 40min, and then drying the mixture with hot air at 50 ℃ for 18h to obtain the diglycerol laurate-apple fiber compound.
2. Low energy anti-bloom chocolate preparation
(1) Placing 37 parts of cocoa butter in a water bath at 45 ℃ for melting to obtain liquid cocoa butter, and simultaneously crushing sugar alcohol and sieving the crushed sugar alcohol with a 250-mesh sieve to obtain sugar alcohol powder;
(2) Adding 10 parts of cocoa powder, 12 parts of milk powder, 26 parts of sugar alcohol powder (maltitol, erythritol and xylitol in a mass ratio of 1:3:1) and 15 parts of diglycerol laurate-apple fiber complex into the liquid cocoa butter in the step (1), adding soybean phospholipid accounting for 0.2% of the total mass of the cocoa powder, milk powder, sugar alcohol powder, diglycerol laurate-apple fiber complex and liquid cocoa butter, and heating and mixing for 1h at 50 ℃ to obtain mixed slurry;
(3) Transferring the mixed slurry into a refiner, finely grinding for 36 hours at 40 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m, obtaining chocolate slurry, and obtaining the low-energy anti-frost chocolate through casting molding, cooling and demoulding.
Example 3
A low energy anti-bloom chocolate, the method of making comprising the steps of:
1. preparation of diglycerol laurate-oat fiber Complex
(1) Mixing the diglycerol laurate and the ethanol in a mass ratio of 2:90, and uniformly stirring to obtain a diglycerol laurate-ethanol mixed solution;
(2) Superfine pulverizing herba Avenae Fatuae fiber with superfine pulverizer for 10min to obtain herba Avenae Fatuae fiber superfine powder;
(3) Mixing the oat fiber superfine powder and water in a mass ratio of 1:40, and then carrying out microwave treatment with microwave power of 400W for 4min to obtain oat fiber dispersion liquid;
(4) Mixing the diglycerol laurate-ethanol mixed solution with oat fiber solution according to the mass ratio of 4:3, performing ultrasonic treatment with ultrasonic power of 200W for 30min, and cooling and standing for 12h to obtain the diglycerol laurate-oat fiber mixed solution;
(5) And carrying out vacuum suction filtration on the mixture of the diglycerol laurate and the oat fiber for 30min, and then drying the mixture with hot air at 55 ℃ for 10h to obtain the diglycerol laurate-oat fiber compound.
2. Low energy anti-bloom chocolate preparation
(1) Melting 36 parts of cocoa butter in water bath at 42 ℃ to obtain liquid cocoa butter, and simultaneously pulverizing sugar alcohol, and sieving with a 250-mesh sieve to obtain sugar alcohol powder;
(2) Adding 14 parts of cocoa powder, 15 parts of milk powder, 25 parts of sugar alcohol powder (maltitol, erythritol and xylitol in a mass ratio of 2:4:2) and 10 parts of diglycerol laurate-oat fiber complex into the liquid cocoa butter in the step (1), adding soybean phospholipid accounting for 0.2% of the total mass of the cocoa powder, milk powder, sugar alcohol powder, diglycerol laurate-oat fiber complex and liquid cocoa butter, and heating and mixing for 1.5 hours at 47 ℃ to obtain mixed slurry;
(3) Transferring the mixed slurry into a refiner, finely grinding for 30 hours at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m, obtaining chocolate slurry, and obtaining the low-energy anti-frost chocolate through casting molding, cooling and demoulding.
Comparative example 1
A method of making chocolate comprising the steps of:
(1) Melting 36 parts of cocoa butter in water bath at 42 ℃ to obtain liquid cocoa butter, and simultaneously pulverizing sugar alcohol, and sieving with a 250-mesh sieve to obtain sugar alcohol powder;
(2) Adding 14 parts of cocoa powder, 15 parts of milk powder, 25 parts of sugar alcohol powder (maltitol, erythritol and xylitol in a mass ratio of 2:4:2) and 10 parts of citrus fiber into liquid cocoa butter, adding soybean phospholipid accounting for 0.2% of the total mass of the cocoa powder, milk powder, sugar alcohol powder, citrus fiber and liquid cocoa butter, and heating and mixing at 47 ℃ for 1.5 hours to obtain mixed slurry;
(3) Transferring the mixed slurry into a refiner, finely grinding for 30 hours at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m, obtaining chocolate slurry, and obtaining chocolate through casting molding, cooling and demoulding.
Comparative example 2
A method of making chocolate comprising the steps of:
(1) Melting 36 parts of cocoa butter in water bath at 42 ℃ to obtain liquid cocoa butter, and simultaneously pulverizing sugar alcohol, and sieving with a 250-mesh sieve to obtain sugar alcohol powder;
(2) Adding 14 parts of cocoa powder, 15 parts of milk powder, 25 parts of sugar alcohol powder (maltitol, erythritol and xylitol in a mass ratio of 2:4:2) and 10 parts of citrus fiber into liquid cocoa butter, adding lauric acid diglycerol accounting for 0.2% of the total mass of the cocoa powder, milk powder, sugar alcohol powder, citrus fiber and liquid cocoa butter and soybean lecithin accounting for 0.2% of the total mass of the liquid cocoa butter, and heating and mixing for 1.5 hours at 47 ℃ to obtain mixed slurry;
(3) Transferring the mixed slurry into a refiner, finely grinding for 30 hours at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m, obtaining chocolate slurry, and obtaining the low-energy chocolate through casting molding, cooling and demoulding.
Comparative example 3
A method of making chocolate comprising the steps of:
(1) Melting 36 parts of cocoa butter in water bath at 42 ℃ to obtain liquid cocoa butter, and simultaneously pulverizing sugar alcohol, and sieving with a 250-mesh sieve to obtain sugar alcohol powder;
(2) Adding 14 parts of cocoa powder, 20 parts of milk powder and 30 parts of sugar alcohol powder (maltitol, erythritol and xylitol in a mass ratio of 2:4:2) into liquid cocoa butter, adding soybean phospholipid accounting for 0.2% of the total mass of the cocoa powder, milk powder, sugar alcohol powder and liquid cocoa butter, and heating and mixing for 1.5 hours at 47 ℃ to obtain mixed slurry;
(3) Transferring the mixed slurry into a refiner, finely grinding for 30 hours at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m, obtaining chocolate slurry, and obtaining the low-energy chocolate through casting molding, cooling and demoulding.
Comparative example 4
A method of making chocolate comprising the steps of:
(1) Melting 36 parts of cocoa butter in water bath at 42 ℃ to obtain liquid cocoa butter, and simultaneously pulverizing sugar alcohol, and sieving with a 250-mesh sieve to obtain sugar alcohol powder;
(2) Adding 14 parts of cocoa powder, 20 parts of milk powder and 30 parts of sugar alcohol powder (maltitol, erythritol and xylitol in a mass ratio of 2:4:2) into liquid cocoa butter, adding diglycerol laurate accounting for 0.2% of the total mass of the cocoa powder, milk powder, sugar alcohol powder and liquid cocoa butter and soybean phospholipids accounting for 0.2%, and heating and mixing for 1.5 hours at 47 ℃ to obtain mixed slurry;
(3) Transferring the mixed slurry into a refiner, finely grinding for 30 hours at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m, obtaining chocolate slurry, and obtaining the low-energy chocolate through casting molding, cooling and demoulding.
Comparative example 5
A method of making chocolate comprising the steps of:
(1) Melting 36 parts of cocoa butter in water bath at 42 ℃ to obtain liquid cocoa butter, and simultaneously pulverizing sugar alcohol, and sieving with a 250-mesh sieve to obtain sugar alcohol powder;
(2) Micronizing the citrus fiber for 20min by using an micronizer to obtain citrus fiber superfine powder, mixing the citrus fiber superfine powder with water according to a mass ratio of 10:25, performing microwave treatment with a microwave power of 600W for 7min to obtain citrus fiber dispersion, and drying with hot air at 55 ℃ for 10h to obtain the modified citrus fiber.
(3) Adding 14 parts of cocoa powder, 15 parts of milk powder, 25 parts of sugar alcohol powder (maltitol, erythritol and xylitol in a mass ratio of 2:4:2) and 10 parts of modified citrus fiber into liquid cocoa butter, adding soybean phospholipid accounting for 0.2% of the total mass of the cocoa powder, milk powder, sugar alcohol powder, modified citrus fiber and liquid cocoa butter, and heating and mixing for 1.5 hours at 47 ℃ to obtain mixed slurry;
(4) Transferring the mixed slurry into a refiner, finely grinding for 30 hours at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m, obtaining chocolate slurry, and obtaining chocolate through casting molding, cooling and demoulding.
Comparative example 6
A method of making chocolate comprising the steps of:
(1) Melting 36 parts of cocoa butter in water bath at 42 ℃ to obtain liquid cocoa butter, and simultaneously pulverizing sugar alcohol, and sieving with a 250-mesh sieve to obtain sugar alcohol powder;
(2) Adding 14 parts of cocoa powder, 15 parts of milk powder, 25 parts of sugar alcohol powder (maltitol, erythritol and xylitol in a mass ratio of 2:4:2) and 10 parts of citrus fiber into liquid cocoa butter, adding the cocoa powder, milk powder, sugar alcohol powder, citrus fiber and 0.2% of polyglycerol oleate and 0.2% of soybean lecithin by total mass of the liquid cocoa butter, and heating and mixing for 1.5 hours at 47 ℃ to obtain mixed slurry;
(3) Transferring the mixed slurry into a refiner, finely grinding for 30 hours at 47 ℃ until the average particle size of solid matters in the mixed slurry is 15-25 mu m, obtaining chocolate slurry, and obtaining the low-energy chocolate through casting molding, cooling and demoulding.
The whiteness index results of the chocolates prepared in examples and comparative examples are shown in FIG. 1, and the whiteness index of the frosting resistant chocolate prepared in example 2 is the lowest, which shows that the frosting resistant effect is the best. The comparative examples, in which no diglycerol laurate-dietary fiber complex was added, had higher whiteness indexes than the examples, indicating that the anti-bloom effect of chocolate was facilitated by the diglycerol laurate and dietary fiber complex, and the two had a synergistic effect. The effects of example 1 and example 3 are similar to those of example 2, and all exhibit a remarkable anti-frost effect, referring to fig. 1.
The hardness results of the chocolate prepared in examples and comparative examples are shown in FIG. 2, and the hardness of the chocolate prepared in examples is higher and is closely related to the degree of the density of the crystal network structure in the chocolate matrix. In the embodiment, the diglycerol laurate-dietary fiber complex is attached between the disperse phase and the oil phase interface, so that the interfacial tension is increased, the fluidity is reduced, a compact crystal network structure is formed, and the compact crystal network structure is beneficial to improving the hardness of the chocolate.
The thermodynamic parameter results of the chocolate prepared in examples and comparative examples are shown in Table 1, and the higher melting temperature of the chocolate prepared in examples indicates that the heat resistance of the chocolate is better. The comparative example, in which no diglycerol laurate-dietary fiber complex was added, had a low melting temperature, indicating that the stability of the cocoa butter crystals was weak, and that the cocoa butter was easily transferred and transformed in crystalline form at high temperatures, and had poor heat resistance.
Table 1 comparison of chocolate thermodynamic parameters
The above examples are only preferred embodiments of the present invention, and are merely for illustrating the present invention, not for limiting the present invention, and those skilled in the art should not be able to make any changes, substitutions, modifications and the like without departing from the spirit of the present invention.
Claims (6)
1. A low energy anti-bloom chocolate, comprising the following components in parts by mass: 34-37 parts of cocoa butter, 10-14 parts of cocoa powder, 10-15 parts of milk powder and 25-30 parts of sugar alcohol powder, and 5-20% of lauric acid diglycerol ester-dietary fiber compound by mass percent is also added into the components;
the preparation method of the diglycerol laurate-dietary fiber compound comprises the following steps:
(1) Mixing the diglycerol laurate with ethanol, and uniformly stirring to obtain a diglycerol laurate-ethanol mixed solution;
(2) Superfine pulverizing insoluble dietary fiber to obtain superfine insoluble dietary fiber powder;
(3) Mixing the insoluble dietary fiber superfine powder obtained in the step (2) with water, and then carrying out microwave treatment to obtain insoluble dietary fiber dispersion liquid;
(4) Adding the diglycerol laurate-ethanol mixed solution obtained in the step (1) into the insoluble dietary fiber dispersion liquid obtained in the step (3), performing ultrasonic treatment, cooling and standing to obtain a diglycerol laurate-dietary fiber mixed solution;
(5) Sequentially carrying out vacuum suction filtration and hot air drying on the diglycerol laurate-dietary fiber mixed solution obtained in the step (4) to obtain a diglycerol laurate-dietary fiber compound;
the insoluble dietary fiber is water insoluble fiber, and is one or more than two of citrus fiber, apple fiber and oat fiber; the mass ratio of the diglycerol laurate to the ethanol in the step (1) is 2-5:80-90; the mass ratio of the insoluble dietary fiber superfine powder to the water in the step (3) is 1-10:25-40; the mass ratio of the diglycerol laurate-ethanol mixed solution to the insoluble dietary fiber dispersion liquid in the step (4) is 4-7:1-3;
the superfine grinding time in the step (2) is 10-20 min; the microwave treatment power in the step (3) is 400W-600W, and the microwave treatment time is 4-7 min;
the ultrasonic power in the step (4) is 200W-500W, and the ultrasonic time is 30-60 min; the standing time in the step (4) is 12-24 hours; the vacuum filtration time in the step (5) is 30-40 min; and (5) drying the hot air at 50-55 ℃ for 10-18 h.
2. The low energy anti-bloom chocolate according to claim 1, characterized in that the added amount of the diglycerol laurate-dietary fiber complex is 9-15% by mass.
3. The low energy anti-bloom chocolate as recited in claim 2, wherein said sugar alcohol is maltitol, erythritol and xylitol, and wherein the mass ratio is (1-4): 2-4): 1-3.
4. A low energy anti-bloom chocolate according to claim 1 or 2 or 3, further comprising 0.2 ± 0.1% soy phospholipid.
5. A method of preparing a low energy anti-bloom chocolate as claimed in any one of claims 1 to 4, comprising the steps of:
(1) Melting cocoa butter to obtain liquid cocoa butter;
(2) Adding cocoa powder, milk powder, sugar alcohol powder and diglycerol laurate-dietary fiber compound into the liquid cocoa butter in the step (1), and heating and mixing to obtain mixed slurry;
(3) And (3) carrying out fine grinding treatment on the mixed slurry obtained in the step (2) to ensure that the average particle size of solid matters of the slurry is 15-25 mu m, casting, molding, cooling and demolding to obtain the low-energy anti-frost chocolate.
6. The method of claim 5, wherein the melting temperature in step (1) is 40 ℃ to 45 ℃; the temperature of the heating and mixing treatment in the step (2) is 45-50 ℃, and the time of the heating and mixing treatment is 1 h-3 h; the temperature of the fine grinding treatment in the step (3) is 40-50 ℃, and the time of the fine grinding treatment is 24-h-36 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111603004.5A CN114271365B (en) | 2021-12-24 | 2021-12-24 | Low-energy anti-frost chocolate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111603004.5A CN114271365B (en) | 2021-12-24 | 2021-12-24 | Low-energy anti-frost chocolate and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114271365A CN114271365A (en) | 2022-04-05 |
| CN114271365B true CN114271365B (en) | 2023-08-11 |
Family
ID=80875327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111603004.5A Active CN114271365B (en) | 2021-12-24 | 2021-12-24 | Low-energy anti-frost chocolate and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114271365B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4551331A (en) * | 1983-06-02 | 1985-11-05 | S. C. Johnson & Son, Inc. | Easily dispersible dietary fiber product and method for producing the same |
| USRE32811E (en) * | 1983-06-02 | 1988-12-27 | S. C. Johnson & Son, Inc. | Easily dispersible dietary fiber product and method for producing the same |
| CN108882720A (en) * | 2016-04-13 | 2018-11-23 | 不二制油集团控股株式会社 | Lauric chocolate fat or oil composition and chocolate containing it |
| CN111713531A (en) * | 2020-06-30 | 2020-09-29 | 汕头市甜甜乐糖果食品有限公司 | Dietary fiber additive chocolate biscuit and preparation method and application thereof |
-
2021
- 2021-12-24 CN CN202111603004.5A patent/CN114271365B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4551331A (en) * | 1983-06-02 | 1985-11-05 | S. C. Johnson & Son, Inc. | Easily dispersible dietary fiber product and method for producing the same |
| USRE32811E (en) * | 1983-06-02 | 1988-12-27 | S. C. Johnson & Son, Inc. | Easily dispersible dietary fiber product and method for producing the same |
| CN108882720A (en) * | 2016-04-13 | 2018-11-23 | 不二制油集团控股株式会社 | Lauric chocolate fat or oil composition and chocolate containing it |
| CN111713531A (en) * | 2020-06-30 | 2020-09-29 | 汕头市甜甜乐糖果食品有限公司 | Dietary fiber additive chocolate biscuit and preparation method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 低热量巧克力制品的研究进展;唐海珊等;《中国油脂》;第42卷(第10期);第149-153、156页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114271365A (en) | 2022-04-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2559435C2 (en) | Shortening compositions and methods of obtaining and applying thereof | |
| KR101386146B1 (en) | A manufacturing method of walnet chocolate, a walnet chocolate using the same and food containing walnet chocolate | |
| CN102302076B (en) | Synsepalum dulcificum natural taste-changing candies and preparation method thereof | |
| CN1653948A (en) | Method for preparing pickled pepper chaffy dish stuff | |
| CN114586816B (en) | Gel jelly core-injection crisp biscuit | |
| KR101993008B1 (en) | Low-Fat Whipping Cream Composition and Method for Preparation thereof | |
| CN114271365B (en) | Low-energy anti-frost chocolate and preparation method thereof | |
| CN102835439A (en) | Wormwood cake and manufacture method of wormwood cake | |
| KR101741749B1 (en) | A manufacturing method for chocolate bread and chocolate bread manufactured by the same | |
| CN109364210A (en) | A kind of fructus amomi superfine powder and preparation method thereof | |
| KR101254722B1 (en) | Manufacturing method of waxy corn latte using roasting-waxy corn powder | |
| CN108576342A (en) | Jujube crisp sweets and processing method | |
| CN111789180B (en) | Anti-bloom chocolate and preparation method thereof | |
| CN113397029A (en) | Areca chewing gum and preparation method thereof | |
| CN113712103A (en) | Fresh chocolate with low fat content and preparation method thereof | |
| CN109645192A (en) | A kind of functionality chocolate and preparation method thereof | |
| EP3903594A1 (en) | Fat composition used for chocolate | |
| CN112690353B (en) | Anti-frost chocolate and preparation method thereof | |
| KR20010086187A (en) | A frozen glutinous rice doughnut and it's making method | |
| CN110150432A (en) | A kind of chocolate and preparation method thereof | |
| CN110786493A (en) | Preparation method and preparation device of fruity oil-water compatible edible essence | |
| CN108464444A (en) | A kind of novel gadus skin gelatin milk fat spread and preparation method thereof | |
| KR20140063042A (en) | Processed food comprising puffed red ginseng with high absorption power and preparation method thereof | |
| CN110585274B (en) | Processing method of wine-processed white peony roots | |
| CN115226842B (en) | Health-care corn flour convenient to prepare and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |