阅读说明：本技术 一种抗起霜巧克力及其制作方法 (Anti-blooming chocolate and preparation method thereof ) 是由 孙周平 范天华 于 2020-07-14 设计创作，主要内容包括：本发明涉及一种抗起霜巧克力配方,以及采用该配方的抗起霜巧克力及其制作方法；本发明的抗起霜巧克力配方,其添加组分中采用了特定量的高甲氧基果胶与儿茶素组合,意外发现,高甲氧基果胶和儿茶素在抗起霜方面有明显的协同增效作用,整体抗起霜效果很好。(The invention relates to an anti-blooming chocolate formula, an anti-blooming chocolate adopting the formula and a preparation method thereof; according to the anti-blooming chocolate formula, the specific amount of high methoxyl pectin and catechin are combined in the adding components, and the unexpected discovery shows that the high methoxyl pectin and the catechin have an obvious synergistic interaction effect in the anti-blooming aspect, and the whole anti-blooming effect is good.)

1. An anti-bloom chocolate formula, characterized in that:

the chocolate formula comprises a base component and an additive component,

the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:

wherein the content of the first and second substances,

the additive component comprises methoxyl pectin, catechin and emulsifier;

the esterification degree of the methoxyl pectin is more than 85%;

the weight ratio of the addition amount of the emulsifier to the addition amount of catechin is 5: 1-10: 1, and the addition amount of the catechin is 0.03-0.3 parts by weight based on 100 parts by weight of the basic components.

2. The bloom resistant chocolate formulation of claim 1, wherein:

the emulsifier is one or a combination of more of phospholipid, polyglycerol ricinol ester or sorbitan oleate.

3. The bloom resistant chocolate formulation of claim 1 or 2, wherein:

the white sugar is white sugar or cotton white sugar.

4. The bloom resistant chocolate formulation of claim 1 or 2, wherein:

the additive component also comprises essence; the essence comprises, by weight, 100 parts of the base component, 0.02-0.05 part of the essence.

5. The preparation method of the bloom-resistant chocolate is characterized by comprising the following steps:

the method of manufacture using an anti-bloom chocolate formulation as claimed in any one of claims 1 to 4, comprising the steps of:

step 1), carrying out oil dissolving: heating and melting the cocoa butter according to the formula;

step 2), grinding: putting the melted grease obtained in the step 1) into a chocolate refiner, weighing cocoa liquid blocks, cocoa powder, white sugar and whole milk powder according to the formula, putting the cocoa liquid blocks, the cocoa powder, the white sugar and the whole milk powder into the chocolate refiner for grinding until the fineness of the materials reaches below 20 micrometers, and stopping grinding; and adding methoxyl pectin, catechin and an emulsifier into the chocolate refiner according to the formula, grinding until the fineness of the material reaches below 20 micrometers, and stopping grinding to obtain the anti-blooming chocolate sauce.

6. The method of manufacturing of claim 5, wherein:

injecting the sauce of the anti-blooming chocolate obtained in the step 2) into a chocolate ball mould, and freezing and solidifying to obtain the anti-blooming chocolate.

7. An anti-bloom chocolate characterized by: the bloom resistant chocolate is formulated as described in any one of claims 1 to 4.

Technical Field

The invention relates to anti-blooming chocolate and a preparation method thereof, belonging to the technical field of food processing.

Background

Chocolate is a greasy candy made by mixing cocoa materials such as cocoa powder and cocoa butter with milk powder and sweetener, micronizing, refining, and adjusting temperature. Chocolate is popular with people due to its unique taste, and has the functions of providing energy, refreshing, regulating immunity, preventing cardiovascular diseases and the like.

However, during the storage process of chocolate, the problems of insufficient hot deformation, insufficient flavor, frosting and the like exist, and the normal sale of the chocolate is influenced; among these, the "blooming" problem is the most common, with a percentage of up to 70%.

The "blooming" phenomenon refers to a phenomenon in which the surface of chocolate shows white turbid spots or overall whitening. Chocolate frosted seriously loses the original luster, deteriorates the texture and changes the flavor, and seriously influences the commercial value of the chocolate. Chocolate bloom can be divided into fat bloom and sugar bloom, wherein the fat bloom is caused by migration and aggregation of lipid substances to the surface of chocolate due to improper operation, incompatible mixed oil and fat and unstable storage conditions in production; the frosting is caused by introducing water into the raw materials of the chocolate or in the processing process of the chocolate or the humidity of the storage environment is higher or the chocolate is not sealed and stored tightly, so dew with dissolved cane sugar is formed on the surface of the chocolate, and after the water is evaporated, the cane sugar in the dew is separated out, and frosting is presented on the surface of the chocolate.

In order to prevent the formation of fat bloom, the fatty acid composition of the fat composition is generally adjusted, and the blending of the fat is complicated; in the method for inhibiting frosting, a certain amount of sucrose substitute is usually added into chocolate to improve the frosting phenomenon of the chocolate, but the addition of the sucrose substitute often causes poor mouthfeel of the chocolate and loses the original savoury and mellow mouthfeel.

Accordingly, it would be desirable in the art to develop a chocolate formulation that has good overall bloom resistance.

Disclosure of Invention

In order to solve the above technical problems, the present invention provides, in one aspect, an anti-blooming chocolate formulation, wherein,

the chocolate formula comprises a base component and an additive component,

the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:

wherein the content of the first and second substances,

the additive component comprises methoxyl pectin, catechin and emulsifier;

the esterification degree of the methoxyl pectin is more than 85%;

the weight ratio of the addition amount of the emulsifier to the addition amount of catechin is 5: 1-10: 1, and the addition amount of the catechin is 0.03-0.3 parts by weight based on 100 parts by weight of the basic components.

Preferably, the emulsifier is any one or a combination of more of phospholipid, polyglycerol polyricinoleate or sorbitan oleate.

Preferably, the white sugar is white sugar or cotton white sugar.

Preferably, the additive component further comprises essence; the essence comprises, by weight, 100 parts of the base component, 0.02-0.05 part of the essence.

In yet another aspect, the present invention provides a method of making bloom resistant chocolate, wherein,

the preparation method adopts the anti-blooming chocolate formula, and comprises the following steps:

step 1), carrying out oil dissolving: heating and melting the cocoa butter according to the formula;

step 2), grinding: putting the melted grease obtained in the step 1) into a chocolate refiner, weighing cocoa liquid blocks, cocoa powder, white sugar and whole milk powder according to the formula, putting the cocoa liquid blocks, the cocoa powder, the white sugar and the whole milk powder into the chocolate refiner for grinding until the fineness of the materials reaches below 20 micrometers, and stopping grinding; and adding methoxyl pectin, catechin and an emulsifier into the chocolate refiner according to the formula, grinding until the fineness of the material reaches below 20 micrometers, and stopping grinding to obtain the anti-blooming chocolate sauce.

Preferably, the anti-blooming chocolate sauce obtained in the step 2) is injected into a chocolate ball mould and is frozen and solidified to obtain the anti-blooming chocolate.

In yet another aspect, the invention provides an anti-bloom chocolate, wherein the anti-bloom chocolate employs the anti-bloom chocolate formulation described above.

According to the anti-blooming chocolate formula, the specific amount of high methoxyl pectin and catechin are combined in the adding components, and the unexpected discovery shows that the high methoxyl pectin and the catechin have an obvious synergistic interaction effect in the anti-blooming aspect, and the whole anti-blooming effect is good.

Detailed Description

The explanation about the terms is as follows:

the term "cocoa butter", also known as cocoa butter, is a hard, yellow, natural vegetable fat extracted from cocoa mass, a very unique fat. In addition to having a strong and elegant unique flavor, cocoa butter has a relatively firm and brittle character at lower temperatures. Cocoa butter is an ideal specialty fat for chocolate.

The term "cocoa mass" refers to a paste made from cocoa beans by cleaning, screening, roasting, shelling, alkalizing (or not), and finely grinding to obtain cocoa mass; cocoa mass has the characteristics of fluid in a warm state and is solidified into blocks after being cooled, so the cocoa mass is called as liquid mass; the cocoa butter content in the cocoa mass is generally 50-55%.

Incidentally, in the present embodiment, both of the cocoa mass and the cocoa butter are one of the main components; the cocoa mass inherently contains cocoa butter, but if only cocoa mass is added, the amount of cocoa butter is insufficient; therefore, a certain amount of cocoa butter is added on the basis of the cocoa mass.

The term "cocoa powder" refers to cocoa beans (seeds) taken from the pods (fruits) of cocoa, cocoa bean fragments (generally called cocoa cakes) obtained by fermentation, coarse crushing, peeling and other processes, and the cocoa cakes are defatted and pulverized into powder, i.e., cocoa powder.

The term "emulsifier" is a substance that improves the surface tension between the various constituent phases of an emulsion to form a uniform stable dispersion or emulsion.

In one embodiment of the invention, an anti-bloom chocolate formulation, wherein,

the chocolate formula comprises a base component and an additive component,

the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:

wherein the content of the first and second substances,

the additive component comprises methoxyl pectin, catechin and emulsifier;

the esterification degree of the methoxyl pectin is more than 85%;

the weight ratio of the addition amount of the emulsifier to the addition amount of catechin is 5: 1-10: 1, and the addition amount of the catechin is 0.03-0.3 parts by weight based on 100 parts by weight of the basic components.

In order to solve the problem of chocolate bloom in the prior art, particularly the problem of fat bloom and sugar bloom at the same time, the inventor has made a lot of attempts to try various substances mentioned in the published documents, but the effect is not good, and finally, the inventor has found that when a certain amount of high methoxyl pectin and catechin are added together (based on 100 parts by weight of the basic components, the addition amount of the catechin is 0.03-0.3 part by weight, and the weight ratio of the addition amount of the methoxyl pectin to the addition amount of the catechin is 5: 1-10: 1), the high methoxyl pectin and the catechin have a synergistic effect on the aspect of anti-bloom, and the whole anti-bloom effect is good.

The present invention will be further described with reference to the following examples, but the present invention is not limited to these specific embodiments.