CN114982848A - 一种巧克力风味流心酱 - Google Patents
一种巧克力风味流心酱 Download PDFInfo
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 38
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 42
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000008370 chocolate flavor Substances 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 9
- 230000000996 additive effect Effects 0.000 claims abstract description 9
- 239000000084 colloidal system Substances 0.000 claims abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 239000002562 thickening agent Substances 0.000 claims abstract description 9
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims abstract description 8
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 8
- 239000003240 coconut oil Substances 0.000 claims abstract description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 8
- 239000000194 fatty acid Substances 0.000 claims abstract description 8
- 229930195729 fatty acid Natural products 0.000 claims abstract description 8
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims abstract description 8
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims abstract description 8
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000230 xanthan gum Substances 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 8
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000005454 flavour additive Substances 0.000 claims abstract description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 6
- 239000000853 adhesive Substances 0.000 claims abstract 2
- 230000001070 adhesive effect Effects 0.000 claims abstract 2
- 235000019219 chocolate Nutrition 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 12
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- 235000011187 glycerol Nutrition 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims description 2
- 239000000725 suspension Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 description 7
- 235000012970 cakes Nutrition 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
- A23L3/22—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明涉及食品配方技术领域,尤其是一种巧克力风味流心酱。其包括基础组分和添加组分,其中所述基础组分包含如下重量份的组分:脱脂奶粉1‑5份、可可粉5‑10份、白砂糖10‑15份、食用盐0.1‑0.5份、水30‑40份;所述添加组分包括胶体组合物、乳化剂、增稠剂和增味添加剂;所述胶体组合物包含黄原胶0.1‑0.5份;所述乳化剂包括甘油0.1‑1份、单,双甘油脂肪酸酯0.1‑0.5份、椰子油5‑10份;所述增稠剂包括羟丙基二淀粉磷酸酯1‑5份。本本发明通过选用固定配比的指定配料,并使用UHT超高温瞬时杀菌方式,使得该巧克力流心酱在无菌环境下生产完成,且采用该配方的巧克力风味流心酱即使在‑18℃的环境下也依旧可以保持流心的状态,不影响整体的风味和口感。
Description
技术领域
本发明涉及食品配方技术领域,尤其是一种巧克力风味流心酱。
背景技术
流心酱广泛用于中式点心、蛋糕和月饼中。流心酱的种类有很多,包括巧克力流心酱、蛋黄流心酱和芝士流心酱等,其中巧克力流心酱深受消费者喜爱。巧克力流心酱味道鲜美圆润,是一款美味甜品,既可以作为一种甜品食用,也可以作为馅料来使用。
但现有的巧克力风味流心酱作为馅料包裹在冰淇淋、饼干、糕点曲奇、面包等食物内时,若将其整体放置在温度较低的环境下时,其包裹在体内部的巧克力流心酱便会***,不会呈流体,从而大大影响整体的口感。
发明内容
本发明的目是针对背景技术中存在的问题,提出一种低温下依旧能够流心的巧克力风味流心酱。
本发明的技术方案:一种巧克力风味流心酱,其包含基础组分和添加组分,其中所述基础组分包含如下重量份的组分:脱脂奶粉1-5份、可可粉5-10份、白砂糖10-15份、食用盐0.1-0.5份、水30-40份;
所述添加组分包括胶体组合物、乳化剂、增稠剂和增味添加剂;
所述胶体组合物包含黄原胶0.1-0.5份;
所述乳化剂包括甘油0.1-1份、单,双甘油脂肪酸酯0.1-0.5份、椰子油 5-10份;
所述增稠剂包括羟丙基二淀粉磷酸酯1-5份;
所述增味添加剂包括玉米糖浆20-40份和巧克力味香精0.1-0.5份。
本发明所述巧克力风味流心酱,包括以下步骤:
S1:对备好的材料进行称量,得到定量的原材料;
S2:化油:按照所述配方称取后的甘油、单,双甘油脂肪酸酯、椰子油加热融化;
S3:搅拌:将S2获得的融化的油脂投入到巧克力精磨机后,再按照所述配方称取黄原胶、羟丙基二淀粉磷酸酯、白砂糖、可可粉、食用盐、脱脂奶粉、玉米糖浆、水30-40份和巧克力味香精投入巧克力搅拌器内进行搅拌,获得所述的巧克力流心酱。
优选的,对S3中搅拌混合后的巧克力流心酱进行过滤。
优选的,将巧克力流心酱通过管道输送导入UHT杀菌机中进行进一步杀菌处理,达到高温瞬时杀菌目的。
优选的,将获得的巧克力流心酱注入到无菌的BIB袋内,常温下放置保存。
优选的,均质器采用不锈钢***,通过高压能使物料细化并均匀混合,从而使整个产品体系更加稳定,口感更加顺滑。
优选的,UHT杀菌机的温度控制在125-130℃,时间控制在15-20s。
优选的,所述S3中搅拌器的搅拌时间控制在20-45min,搅拌叶转速控制在10-15圈/s。
与现有技术相比,本发明具有如下有益的技术效果:
本发明通过选用固定配比的指定配料,并使用UHT超高温瞬时杀菌方式,使得该巧克力流心酱在无菌环境下生产完成,且采用该配方的巧克力风味流心酱即使在-18℃的环境下也依旧可以保持流心的状态,不影响整体的风味和口感。
具体实施方式
实施例
一种巧克力风味流心酱,其包含基础组分和添加组分,其中基础组分包含如下重量份的组分:脱脂奶粉1-5份、可可粉5-10份、白砂糖10-15份、食用盐0.1-0.5份、水30-40份;
添加组分包括胶体组合物、乳化剂、增稠剂和增味添加剂;
胶体组合物包含黄原胶0.1-0.5份;
乳化剂包括甘油0.1-1份、单,双甘油脂肪酸酯0.1-0.5份、椰子油5-10 份;
增稠剂包括羟丙基二淀粉磷酸酯1-5份;
增味添加剂包括玉米糖浆20-40份和巧克力味香精0.1-0.5份。
一种巧克力风味流心酱,包括以下步骤:
S1:对备好的材料进行称量,得到定量的原材料;
S2:化油:按照配方称取后的甘油、单,双甘油脂肪酸酯、椰子油加热融化;
S3:搅拌:将S2获得的融化的油脂投入到巧克力精磨机后,再按照配方称取黄原胶、羟丙基二淀粉磷酸酯、白砂糖、可可粉、食用盐、脱脂奶粉、玉米糖浆、水30-40份和巧克力味香精投入巧克力搅拌器内进行搅拌,获得的巧克力流心酱。
对S3中搅拌混合后的巧克力流心酱进行过滤。过滤完毕后,将过滤后的巧克力流心酱导入均质机,使悬浮液体系中的分散物微粒化、均匀化。
将巧克力流心酱通过管道输送导入UHT杀菌机中进行进一步杀菌处理,达到高温瞬时杀菌目的。
将获得的巧克力流心酱注入到无菌的BIB袋内,常温下放置保存。
UHT杀菌机的温度控制在125-130℃,时间控制在15-20s。
S3中搅拌器的搅拌时间控制在20-45min,搅拌叶转速控制在10-15圈/s。
本发明采用特定量胶体组合物(黄原胶0.1%-0.5%)、乳化剂(甘油0.1%-1%、单,双甘油脂肪酸酯0.1%-0.5%、椰子油5%-10%)、增稠剂(羟丙基二淀粉磷酸酯1%-5%)和增味添加剂(玉米糖浆20%-40%和巧克力味香精0.1%-0.5%)一同添加在用作流心馅料的巧克力酱中,从而使得制作完成的流心巧克力酱即使是 -18℃的条件下,成品依然是均匀的流动的状态,且具有顺滑的口感以及良好的风味。
上面对本发明的实施方式作了详细说明,但是本发明并不限于此,在所属技术领域的技术人员所具备的知识范围内,在不脱离本发明宗旨的前提下还可以作出各种变化。
Claims (8)
1.一种巧克力风味流心酱,其特征在于:其包含基础组分和添加组分,其中所述基础组分包含如下重量份的组分:脱脂奶粉1-5份、可可粉5-10份、白砂糖10-15份、食用盐0.1-0.5份、水30-40份;
所述添加组分包括胶体组合物、乳化剂、增稠剂和增味添加剂;
所述胶体组合物包含黄原胶0.1-0.5份;
所述乳化剂包括甘油0.1-1份、单,双甘油脂肪酸酯0.1-0.5份、椰子油5-10份;
所述增稠剂包括羟丙基二淀粉磷酸酯1-5份;
所述增味添加剂包括玉米糖浆20-40份和巧克力味香精0.1-0.5份。
2.根据权利要求1所述的一种巧克力风味流心酱,其特征在于:包括以下步骤:
S1:对备好的材料进行称量,得到定量的原材料;
S2:化油:按照所述配方称取后的甘油、单,双甘油脂肪酸酯、椰子油加热融化;
S3:搅拌:将S2获得的融化的油脂投入到巧克力精磨机后,再按照所述配方称取黄原胶、羟丙基二淀粉磷酸酯、白砂糖、可可粉、食用盐、脱脂奶粉、玉米糖浆、水30-40份和巧克力味香精投入巧克力搅拌器内进行搅拌,获得所述的巧克力流心酱。
3.根据权利要求2所述的一种巧克力风味流心酱,其包括以下步骤:对S3中搅拌混合后的巧克力流心酱进行过滤,过滤完毕后,将过滤后的巧克力流心酱导入均质机,使悬浮液体系中的分散物微粒化、均匀化。
4.根据权利要求3所述的一种巧克力风味流心酱,其包括以下步骤:将巧克力流心酱通过管道输送导入UHT杀菌机中进行进一步杀菌处理,达到高温瞬时杀菌目的。
5.根据权利要求4所述的一种巧克力风味流心酱,其特征在于:将获得的巧克力流心酱注入到无菌的BIB袋内,常温下放置保存。
6.根据权利要求3所述的一种巧克力风味流心酱,其特征在于:均质机通过高压能使物料细化并均匀混合,从而使整个产品体系更加稳定,口感更加顺滑。
7.根据权利要求4所述的一种巧克力风味流心酱,其特征在于:UHT杀菌机的温度控制在125-130℃,时间控制在15-20s。
8.根据权利要求2所述的一种巧克力风味流心酱,其特征在于:所述S3中搅拌器的搅拌时间控制在20-45min,搅拌叶转速控制在10-15圈/s。
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