CN101816363A - A Formula Effectively Improving the Quality of Cocoa Butter Replacement Chocolate - Google Patents

Abstract

The invention provides a formula for improving the quality of lauric acid cocoa butter substitute (CBS) chocolate, which comprises: 30%-45% of oil, 10-15% of cocoa powder and 15% of white sugar, based on the total weight of the chocolate ~30%, sucrose substitute 5%~25%, skimmed milk powder 10%~20%, emulsifier 0.3%~0.5%. The invention also provides a method for preparing chocolate using the formula. The chocolate of the invention can effectively improve the problem of easy blooming of traditional chocolate, endow the chocolate with a long-lasting smooth surface, contain rich probiotic factors and have both nutrition and health functions, and the invention makes the prepared chocolate have Pleasant aroma, cool taste and crisp texture.

Description

A Formula Effectively Improving the Quality of Cocoa Butter Replacement Chocolate

technical field

The invention provides a formula of lauric acid cocoa butter substitute (CBS) chocolate, specifically a formula that can effectively improve the blooming defect of CBS chocolate, and can prepare chocolate with pleasant fragrance, cool taste and crisp texture.

Background technique

Lauric acid cocoa butter substitutes are a large series of cocoa butter substitutes, which are obtained from palm kernel oil, coconut oil, etc., through hydrogenation, transesterification, fractionation or a combination of several methods. The lauric fat hydrogenated to near saturation melts quite quickly and thoroughly when heated, and the content of unsaturated fatty acids (such as oleic acid and linoleic acid) is very low, which makes these fats have good oxidation stability. Compared with cocoa butter, lauric cocoa butter substitutes have flexible formula and lower cost, no need to adjust the temperature during processing, which simplifies the production process, and can even completely replace cocoa butter for cocoa butter substitute chocolate or cocoa butter substitute chocolate In the production of coated products. However, serious blooming phenomenon is a major defect of this type of chocolate, especially when the cocoa butter content exceeds 4% to 6%, the product is very easy to bloom. The formation of chocolate bloom is a very complicated process, how to solve the problem of bloom has become a worldwide problem.

Domestic and foreign studies on the blooming phenomenon of lauric acid cocoa butter substitute chocolate, partly compared the composition of triglycerides in the cream and the matrix, and partly analyzed the crystal form change, oil compatibility, migration of components, and macroscopic properties. relationship between. The analysis of the composition of triglycerides found that the significant difference in the composition of triglycerides between cocoa butter substitutes of lauric acid and cocoa butter was closely related to the blooming of chocolate. From the theory of component migration, it can be known that some fat components in chocolate migrate to the surface and recrystallize, leading to the formation of bloom. Therefore, effectively inhibiting the migration of grease is a key to solve the problem of blooming. If the migration of oil in chocolate can be effectively inhibited, it will be of great significance for improving the blooming problem of chocolate products and promoting the development of the chocolate industry.

Polyols have multiple polar hydroxyl groups, which can interact with the polar regions of liquid triglycerides to form a network effect, inhibit the migration of liquid esters and resist frost. These polysaccharide alcohols include xylitol, erythritol, isomalt, maltitol, sorbitol, mannitol, lactitol and the like. The sweetness of these sugar alcohols is equivalent to or about half that of sucrose, and its calorific value is significantly lower than that of sucrose. It can be used in chocolate production instead of sucrose in a small amount without affecting the original rich taste of chocolate.

At present, there is no technical report on the use of polysaccharide alcohols for suppressing the blooming of cocoa butter substitute chocolate, and no related products are listed.

Contents of the invention

The object of the present invention is to provide a lauric acid-based cocoa butter substitute chocolate formula that can effectively improve the blooming problem, which contains a certain amount of low-energy sucrose substitute, thus having the effect of nutrition and health care.

On the one hand, the present invention provides a kind of lauric acid cocoa butter substitute chocolate formula that effectively improves the blooming problem, based on the total weight of the chocolate, comprising:

30% to 45% of fat, 10% to 15% of cocoa powder, 15% to 30% of white sugar, 5% to 25% of sucrose substitute, 10% to 20% of skimmed milk powder, and 0.3% to 0.5% of emulsifier.

The technical scheme of the present invention: the polyol has multiple polar hydroxyl groups, which can interact with the polar regions of the liquid triglyceride to form a network effect, inhibit the migration of the liquid ester and resist frost. At the same time, these sugar alcohols also have the effect of preventing dental caries and improving intestinal tract, leading the development of chocolate in the direction of nutrition and health.

In actual production, the raw material sugar alcohol must be finely ground powder. Compared with sucrose, sugar alcohols are easier to absorb water, which leads to the viscosity of chocolate slurry and affects the processing of chocolate, which involves issues such as product formulation, emulsifier selection and processing technology.

Fat is one of the basic materials of chocolate. It not only gives chocolate a good fragrance, but also is the basis of solidification and molding technology in the chocolate manufacturing process. It affects the quality change of chocolate during storage and plays an extremely important role in chocolate products. . According to a specific embodiment of the present invention, the total fat content in the formula of the present invention is 30%-40%. The oil comprises natural cocoa butter and lauric acid cocoa butter substitutes, wherein the weight ratio of the two oils is 1-3:7-9. For example, the contents of the natural cocoa butter and lauric cocoa butter substitutes in chocolate are 5%-10% and 25%-30%, respectively. The amount of fat content directly affects the taste, color and flavor of chocolate. In the present invention, the cocoa butter substitute of lauric acid has a melting behavior similar to that of cocoa butter, but the compatibility with natural cocoa butter is poor. Adding more cocoa butter will cause the eutectic softening of the system, and the price of natural cocoa butter Expensive, should not add more.

According to a particular embodiment of the invention, said emulsifier in the chocolate formulation comprises lecithin and Tween 60. The total addition amount of lecithin and Tween 60 mixture is 0.3% ~ 0.5%, and the weight ratio of lecithin and Tween 60 is 3 ~ 1: 1 ~ 3, and according to the test results, it is determined that the optimal addition weight ratio is 1 : 1. Fat in chocolate mass is lipophilic, while sugar and other powdery substances are hydrophilic. Tween 60 is a hydrophilic emulsifier, and lecithin is a lipophilic emulsifier. The combination of these two types of emulsifiers can effectively improve the processing performance of chocolate paste, and is conducive to the crisp texture of chocolate products.

Beneficial effects of the present invention: the present invention provides a lauric acid cocoa butter substitute chocolate formula that can effectively improve the problem of blooming, and the prepared chocolate product maintains surface luster during long-term storage. Provided new ideas.

The anti-frost component used in the invention is natural polyhydric alcohol, which has the functions of preventing dental caries and improving intestinal tract, and the prepared chocolate has special fragrance, cool taste and crisp texture.

Description of drawings

Fig. 1 Microscopic picture of control group chocolate without adding xylitol.

Fig. 2 Microscopic pictures of chocolate with 10% xylitol added.

It can be seen from Figure 2 that the addition of xylitol effectively improves the crystallization network structure of the chocolate system, making complex dispersed particles evenly wrapped in a uniform continuous phase, thereby effectively improving the migration of oil and delaying blooming.

Detailed ways

In order to illustrate the present invention better, the following examples are used for further description, but the present invention is not limited to these examples.

Example 1

The CBS chocolate formula with improved blooming problem in this example is:

Grease: 350 parts by weight (comprising 50 parts by weight of natural cocoa butter and 300 parts by weight of lauric cocoa butter substitute), cocoa powder: 150 parts by weight, white sugar: 250 parts by weight, xylitol: 100 parts by weight, skimmed milk powder: 150 parts, vanillin: 1 part by weight, lecithin: 2 parts by weight, Tween 60: 2 parts by weight.

The method of making chocolate using this example is as follows:

Weigh the various components of the CBS chocolate formula according to the formula, heat and melt the oil, pour it into a ball mill preheated to 50-55 ° C, and then gradually add powdered raw materials such as sugar powder, cocoa powder and milk powder, and then Fine grinding is carried out at a temperature of 55-60°C. Among them, 20% to 30% of the emulsifier is added within the first hour of fine grinding, 20% to 30% of the emulsifier is added in the fifth hour of fine grinding, and the remaining emulsifier is added in the seventh hour. After about 8 hours, the desired fineness is reached, that is, the chocolate slurry of this example is obtained, and then discharged, placed in an oven at 40-50° C. for preservation, and then poured into chocolate molds for molding. The chocolate slurry after injection molding is quickly placed in an environment of 5° C. for cooling and crystallization for 0.5 hour, and demolded to form chocolate with excellent gloss and special fragrance.

The specific operation steps for the preparation of the chocolate slurry are as follows: pour the melted oil into a ball mill preheated to 50-55°C, and gradually add the powdered raw materials in the formula for fine grinding. In the ground chocolate mass, finely ground chocolate slurry is obtained until the fineness of the chocolate slurry is less than 25 μm.

Example 2

The CBS chocolate formula with improved blooming problem in this example is:

Fat: 350 parts by weight (comprising 50 parts by weight of natural cocoa butter and 300 parts by weight of lauric cocoa butter substitute), cocoa powder: 150 parts by weight, white sugar: 200 parts by weight, erythritol: 150 parts by weight, skimmed milk powder : 150 parts, vanillin: 1 part by weight, lecithin: 2 parts by weight, Tween 60: 2 parts by weight.

The method that utilizes this example to make chocolate is with embodiment 1. The sweetness of erythritol in this embodiment is lower than that of sucrose, and its caloric value is 1/10 of that of sucrose. It has good crystallinity and low hygroscopicity, so it is very suitable for diabetics or obese people.

Example 3

The CBS chocolate formula with improved blooming problem in this example is:

Fat: 350 parts by weight (comprising 50 parts by weight of natural cocoa butter and 300 parts by weight of lauric cocoa butter substitute), cocoa powder: 150 parts by weight, white sugar: 200 parts by weight, isomalt: 150 parts by weight, skimmed milk powder: 150 parts, vanillin: 1 part by weight, lecithin: 2 parts by weight, Tween 60: 2 parts by weight.

The method that utilizes this example to make chocolate is with embodiment 1. In this embodiment, the sweetness of isomalt is lower than that of sucrose, and the caloric value is half of that of sucrose.

Comparative example 1

The xylitol described in Example 1 was replaced with an equal amount of white granulated sugar to prepare chocolate as a comparative example. The method for making chocolate is with embodiment 1.

Chocolate anti-blooming test

The CBS chocolate products in Examples 1-3 and Comparative Example 1 were stored at 25°C, and the surface whiteness, X-diffraction crystal form analysis, and crystal network structure analysis of the chocolate were regularly tested, and the test period was 3 months. Example The chocolate product maintained the β′ crystal form during the storage period of 3 months, and the phenomenon of blooming caused by oil migration to the surface did not occur. At the end of the experiment, the chocolate still had good gloss and pleasant fragrance. However, after four weeks of storage, white frost appeared in the comparative example, and the surface luster was lost.

Fig. 1 is a microscopic picture of CBS chocolate without adding xylitol, and Fig. 2 is a microscopic picture of chocolate with 10% xylitol added.

Claims (6)

1. A formula for improving the quality of CBS chocolate, based on the total weight of the chocolate, including: 30% to 45% of fat, 10 to 15% of cocoa powder, 15% to 30% of white sugar, and 5% to sucrose substitute 25%, skimmed milk powder 10% to 20%, and emulsifier 0.3% to 0.5%. 2. The formula according to claim 1, wherein said oil comprises natural cocoa butter and lauric cocoa butter substitutes, and the weight ratio of said natural cocoa butter and cocoa butter substitutes in chocolate is 1-3 : 7-9. 3. The formula according to claim 1, wherein the sucrose substitute comprises at least one of xylitol, erythritol, isomalt, maltitol, sorbitol, mannitol, and lactitol. 4. The formula according to claim 1, wherein the emulsifier comprises lecithin and Tween 60, and the weight ratio of lecithin to Tween 60 is 3-1:1-3. 5. The formulation according to claim 4, wherein the weight ratio of lecithin to Tween 60 is 1:1. 6. A chocolate product having chocolate prepared using the chocolate ingredient according to any one of claims 1-5.

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