CN107136276A - A kind of low fat chocolate sauce - Google Patents

Abstract

The invention relates to a low-fat chocolate sauce, which is made of the following components: 12-26 parts of cocoa powder, 30-60 parts of white sugar, 10-25 parts of skimmed milk powder, and 0.15-1.8 parts of whey protein , 0.002-0.03 parts of xanthan gum, 0-3 parts of vegetable oil, 0.5-2.5 parts of maltitol, and 1-14 parts of water. The beneficial effect of the invention is that the chocolate sauce has rich taste, silky texture, good spreadability, and the fat content is lower than 3%, and the nutritional value is high, and ordinary consumers will not take too much fat when eating the chocolate sauce Fat.

Description

A low-fat chocolate sauce

technical field

The invention belongs to the field of food, and relates to a chocolate sauce, in particular to a low-fat chocolate sauce.

Background technique

The national standard fat content of chocolate sauce currently on the market is about 30% to 50%, and the protein content is about 3% to 10%. In today's society, consumers' demand for nutrition, health and green is increasing day by day. The invention takes low-fat and high-protein as starting points to develop a new low-fat chocolate sauce. On the one hand, the fat content is reduced, the protein content is increased, and consumers’ needs for nutrition and health are met; on the other hand, the low-fat chocolate sauce produced through technological and formula innovation has a sensory and texture similar to that of commercially available chocolate sauce. Make up for the single deficiency of my country's chocolate sauce products.

Through retrieval, there are few patents about the preparation of chocolate sauce at present. Among them, CN 201310726678 discloses a chocolate sauce formula: 20 parts of cocoa powder, 40 parts of powdered sugar, 40 parts of egg yolk, 60 parts of butter, 100 parts of whipped cream, and 20 parts of rum. The product has strong flavor and is convenient to eat, store and carry. CN 201180068992 discloses a method for preparing chocolate sauce. Its product GI<29, the galactose content in the slurry is high, and contains isomaltulose and tagatose. This product contains vitamin E in the form of a natural tocotrienol-tocopherol mixture and can be used as a food or dietary supplement for the treatment and prevention of diseases. The above-mentioned products all have relatively high fat content. The invention is aimed at the production and manufacture of low-fat chocolate sauce with a fat content lower than 3%.

In the prior art, the vegetable oil content of chocolate sauce is generally about 30%, about 30% can satisfy the smearability of chocolate sauce, and animal fats such as butter whipping cream are used. Animal cream is not conducive to people's current concept of health and environmental protection. Moreover, the particle size of the low-fat chocolate sauce is required to be less than 10 microns, simulating the spreadability.

Contents of the invention

The purpose of the present invention is to provide a low-fat chocolate sauce, which solves the problem of single product and high fat content of the existing chocolate sauce.

The technical solution of the present invention to solve the problem is as follows:

A kind of low-fat chocolate spread, is as follows by following component and parts by weight:

12-26 parts of cocoa powder, 30-60 parts of white sugar, 10-25 parts of skimmed milk powder, 0.15-1.8 parts of whey protein, 0.002-0.03 parts of xanthan gum, 0-3 parts of vegetable oil, 0.5-2.5 parts of maltitol , 1 to 14 parts of water;

The production technology of described low-fat chocolate paste is as follows:

⑴ Xanthan gum is mixed and sheared at high speed with hot water for 5-10 minutes, and set aside;

(2) Add whey protein powder with water, heat treatment at 80°C for 20-40 minutes, and then high-speed shear at 8000-12000r/min for 3-8 minutes;

(3) Mix the material liquid prepared in steps (1) and (2), add white sugar, skimmed milk powder, and maltitol mixture, shear at high speed for 5 minutes, and set aside;

(4) Heat the cocoa powder and vegetable oil at 60-80°C, and stir or emulsify at high speed for 10-15 minutes. After the cocoa powder is completely dissolved, add the material liquid prepared in step (3) under stirring conditions, and continue stirring for 10-15 minutes. 15 minutes;

⑸The finished product is sealed and canned.

And, by following components and parts by weight are as follows:

16 parts of cocoa powder, 60 parts of white sugar, 19.4 parts of skimmed milk powder, 0.15 parts of whey protein, 0.0026 parts of xanthan gum, 3 parts of palm oil, 1.0 part of maltitol, and 1.25 parts of water.

Also, the vegetable oil is palm oil or sunflower oil.

Moreover, food essence is also added to the raw materials, and its weight is calculated as 0.01-0.5 grams based on a total amount of 1000 grams.

Moreover, the edible essence is vanilla essence or hazelnut oil essence.

The beneficial effects of the present invention are:

1. The fat content of the low-fat chocolate sauce provided by the invention is lower than 3%, and the protein content is higher than 8%, which improves the nutritional and healthy value of the product;

2. The low-fat chocolate sauce provided by the present invention has rich chocolate aroma, sweet but not greasy taste, silky texture, good spreadability, common types of product raw materials, simple process, easy to control, and enriches the chocolate sauce products in my country.

3. The low-fat chocolate sauce provided by the present invention adds whey protein components, and whey protein can simulate the mouthfeel of fat lubrication. If it is added too much, it cannot coordinate with other components, loses its simulation effect, and cannot form a viscous sauce. If you add too much, the amount of water in the chocolate sauce will increase, and the spreadability of the chocolate sauce will be lost.

Description of drawings

Fig. 1 Fuzzy relationship curve of low-fat chocolate sauce and sensory evaluation of commercially available chocolate sauce.

detailed description

In conjunction with the following examples, the present invention is further described. The following examples are illustrative, not restrictive, and the protection scope of the present invention cannot be limited by the following examples.

A low-fat chocolate spread made from:

12-26 parts of cocoa powder, 30-60 parts of white sugar, 10-25 parts of skimmed milk powder, 0.15-1.8 parts of whey protein, 0.002-0.03 parts of xanthan gum, 0-3 parts of vegetable oil, 0.5-2.5 parts of maltitol , 1 to 14 parts of water.

Preferably, the low-fat chocolate sauce is made of the following components: 16 parts of cocoa powder, 60 parts of white sugar, 19.4 parts of skim milk powder, 0.15 parts of whey protein, 0.0026 parts of xanthan gum, 3 parts of palm oil, maltose 1.0 parts of alcohol, 1.25 parts of water.

The production technology of above-mentioned low-fat chocolate sauce is as follows:

⑴ Xanthan gum is stirred and sheared at high speed with an appropriate amount of hot water for 5 minutes, and set aside;

(2) Add whey protein powder with an appropriate amount of water, heat treatment at 80°C for 30 minutes, and then high-speed shear at 10,000r/min for 4 minutes;

(3) Mix the material liquid prepared in steps (1) and (2), add white sugar, skimmed milk powder, and maltitol mixture, shear at high speed for 5 minutes, and set aside;

During the treatment, the whey protein is denatured after high-speed shearing and humid heat treatment, and then sheared to form particles smaller than 10 microns. Friction is formed between the particles, and swelling is formed to form a creamy substance that can simulate the lubricating taste of fat. If you do not add xanthan gum, the volume of the cream will continue to increase and become more aggregated. If you add xanthan gum, xanthan gum can stabilize the relationship between whey protein particles and avoid re-aggregation. Mix it with xanthan gum and cut it together Cut, xanthan gum can stabilize the distance between particles and ensure a fluffy and lubricating feeling. At the same time, xanthan gum can also thicken and lubricate the taste.

Through experiments, it is found that the ratio of xanthan gum solution to whey protein solution is about 1-6:100. If more xanthan gum is added, the lubricating taste of chocolate sauce will be lost. If less is added, the effect of thickening and stabilization cannot be achieved. .

(4) Heat the cocoa powder and vegetable oil at 60-80°C, and stir or shear emulsify at high speed for 10 minutes. After the cocoa powder is completely dissolved, add the material liquid prepared in step 3 under stirring conditions, and continue stirring for 10-15 minutes .

⑸The finished product is sealed and canned.

The vegetable oil is palm oil or sunflower oil.

Food essence is also added to the raw materials, and its weight is calculated as 0.01-0.5 grams based on a total amount of 1000 grams.

The edible essence is vanilla essence or hazelnut oil essence.

Example 1

The low-fat chocolate sauce of the present embodiment is made of the following components:

16 parts of cocoa powder, 55.9 parts of white sugar, 19.4 parts of skimmed milk powder, 0.15 parts of whey protein, 0.0025 parts of xanthan gum, 3 parts of palm oil, 1.0 part of maltitol, and 1.25 parts of water.

Its production process is as follows:

⑴ Xanthan gum is stirred and sheared at high speed with an appropriate amount of hot water for 5 minutes, and set aside;

(2) Add whey protein powder with an appropriate amount of water, heat treatment at 80°C for 30 minutes, and then high-speed shear at 10,000r/min for 4 minutes;

(3) Mix the material liquid prepared in steps (1) and (2), add white sugar, skimmed milk powder, and maltitol mixture, shear at high speed for 5 minutes, and set aside;

(4) Heat cocoa powder and palm oil at 80°C, and stir or shear emulsify at high speed for 10 minutes. After the cocoa powder is completely dissolved, add the feed liquid prepared in step 3 under stirring conditions, and continue stirring for 15 minutes;

⑸The finished product is sealed and canned to obtain low-fat chocolate sauce.

Example 2

The low-fat chocolate sauce of the present embodiment is made of the following components:

24 parts of cocoa powder, 59 parts of white sugar, 24 parts of skimmed milk powder, 0.8 parts of whey protein, 0.002 parts of xanthan gum, 2.8 parts of sunflower oil, 1.2 parts of maltitol, 1.2 parts of water, added according to the total weight of 1000 grams 0.015 g of hazelnut oil essence.

Its production process is as follows:

⑴ Xanthan gum is stirred and sheared at high speed with an appropriate amount of hot water for 5 minutes, and set aside;

(2) Add whey protein powder with an appropriate amount of water, heat treatment at 80°C for 30 minutes, and then high-speed shear at 10,000r/min for 4 minutes;

(3) Mix the material liquid prepared in steps (1) and (2), add white sugar, skimmed milk powder, and maltitol mixture, shear at high speed for 5 minutes, and set aside;

⑷Heat the cocoa powder and sunflower oil at 75°C, and stir or emulsify at high speed for 10 minutes. After the cocoa powder is completely dissolved, add the material liquid prepared in step 3 and the hazelnut oil essence under stirring conditions, and continue stirring 15 minutes;

⑸The finished product is sealed and canned to obtain low-fat chocolate sauce.

Example 3

The low-fat chocolate sauce of the present embodiment is made of the following components:

14 parts of cocoa powder, 40 parts of white sugar, 15 parts of skimmed milk powder, 1.6 parts of whey protein, 0.029 parts of xanthan gum, 1.5 parts of palm oil, 0.6 parts of maltitol, 13.39 parts of water, add 0.02 parts according to the total weight of 1000 grams grams of vanilla essence.

Its production process is as follows:

⑴ Xanthan gum is stirred and sheared at high speed with an appropriate amount of hot water for 5 minutes, and set aside;

(2) Add whey protein powder with an appropriate amount of water, heat treatment at 80°C for 30 minutes, and then high-speed shear at 10,000r/min for 4 minutes;

(3) Mix the material liquid prepared in steps (1) and (2), add white sugar, skimmed milk powder, and maltitol mixture, shear at high speed for 5 minutes, and set aside;

(4) Heat the cocoa powder and palm oil at 70°C, and stir or emulsify at high speed for 10 minutes. After the cocoa powder is completely dissolved, add the material liquid and vanilla essence prepared in step 3 under stirring conditions, and continue stirring for 10 minutes ;

⑸The finished product is sealed and canned to obtain low-fat chocolate sauce.

Example 4

The low-fat chocolate sauce of the present embodiment is made of the following components:

12 parts of cocoa powder, 35 parts of white sugar, 18 parts of skimmed milk powder, 1 part of whey protein, 0.02 part of xanthan gum, 3 parts of sunflower oil, 0.8 part of maltitol, 10 parts of water.

Its production process is as follows:

⑴ Xanthan gum is stirred and sheared at high speed with an appropriate amount of hot water for 5 minutes, and set aside;

(2) Add whey protein powder with an appropriate amount of water, heat treatment at 80°C for 30 minutes, and then high-speed shear at 10,000r/min for 4 minutes;

(3) Mix the material liquid prepared in steps (1) and (2), add white sugar, skimmed milk powder, and maltitol mixture, shear at high speed for 5 minutes, and set aside;

(4) Heat the cocoa powder and sunflower oil at 65°C, and high-speed stirring or shear emulsification for 10 minutes, after the cocoa powder is completely dissolved, add the feed liquid prepared in step 3 under stirring conditions, and continue stirring for 10 minutes;

⑸The finished product is sealed and canned to obtain low-fat chocolate sauce.

After testing: the fat content of the preferred low-fat chocolate sauce in the present invention is 2.48%±0.08%, and the fat content of the commercially available chocolate sauce is 31.21%±0.23%.

And invite experienced and trained evaluators to perform sensory evaluation on low-fat chocolate spread of the present invention and commercially available chocolate spread color and luster, shape, taste and texture according to the sensory evaluation scoring table. The sensory evaluation score table is shown in Table 1.

Table 1 Chocolate sauce sensory evaluation table

Select the weight factor of each index of chocolate sauce sensory evaluation as A=(0.15, 0.25, 0.40, 0.2), process the sensory evaluation results and draw the fuzzy relationship curve. According to the principle of maximum membership degree, it can be seen from the processed data results that the comprehensive evaluation results of low-fat chocolate sauce and commercially available chocolate sauce are both good. Fig. 1 is a low-fat chocolate spread and commercially available chocolate spread fuzzy relationship curve.

It can be seen from the above chart that the low-fat chocolate sauce of the present invention not only greatly reduces the fat content compared with the commercially available chocolate sauce, but also has a similar sense and texture to the commercially available chocolate sauce.

Claims (5)

1. a kind of low fat chocolate sauce, it is characterised in that：It is as follows by following component and parts by weight：

12~26 parts of cocoa power, 30~60 parts of white granulated sugar, 10~25 parts of skimmed milk powder, 0.15~1.8 part of lactalbumin, xanthans 0.002~0.03 part, 0~3 part of vegetable oil, 0.5~2.5 part of maltitol, 1~14 part of water；

The production technology of the low fat chocolate sauce is as follows：

(1) xanthans hot water is sheared 5-10 minutes in high-speed stirred, standby；

With water add PURE WHEY, at 80 DEG C be heat-treated 20-40 minute, then again under 8000-12000r/min high speed Shearing 3-8 minutes；

(3) by step, (1) and (2) obtained feed liquid is mixed, and adds white granulated sugar, skimmed milk powder, maltitol batch mixing, 5 points of high speed shear Clock, it is standby；

(4) cocoa power and vegetable oil are heated at 60~80 DEG C, and high-speed stirred or emulsification pretreatment 10-15 minutes, treat cocoa power After being completely dissolved, step (3) obtained feed liquid is added under agitation, continues to stir 10~15 minutes；

(5) finished product sealing tinning, is produced.

2. low fat chocolate sauce according to claim 1, it is characterised in that：It is as follows by following component and parts by weight：

16 parts of cocoa power, 60 parts of white granulated sugar, 19.4 parts of skimmed milk powder, 0.15 part of lactalbumin, 0.0026 part of xanthans, palm oil 3 parts, 1.0 parts of maltitol, 1.25 parts of water.

3. low fat chocolate sauce according to claim 1, it is characterised in that：The vegetable oil is palm oil or sunflower seeds Oil.

4. low fat chocolate sauce according to claim 1, it is characterised in that：Flavoring essence is additionally added in the raw material, its Weight is calculated as 0.01~0.5 gram for 1000 grams with total amount.

5. low fat chocolate sauce according to claim 4, it is characterised in that：Described flavoring essence is vanilla or hazel Seed oil essence.