阅读说明：本技术 一种肉桂精油生巧克力及其制备方法 (Cinnamon essential oil raw chocolate and preparation method thereof ) 是由 吴雪辉 周悦 于 2020-03-06 设计创作，主要内容包括：本发明涉及一种肉桂精油生巧克力及其制备方法。本发明通过将肉桂精油添加到巧克力中,有效缩短了精磨时间,同时减小了生巧克力浆料的平均粒度和粘度,有利于形成细小的晶型以及稳定致密的结晶网络,延缓巧克力的体系相分离,防止晶型演变,同时也可以提高生巧克力的顺滑细腻口感,化口性更佳；另外有效改善了生巧克力浆料的流散性,降低其粘度,提高了各物料之间混匀效率,利于肉桂精油于生巧克力浆料中的均匀分布,精油释放均匀,能更大范围的发挥生巧克力中肉桂精油的功能特性。本发明制备的生巧克力口感好,香味浓郁,提神醒脑,具有一定的抗氧化功效,在5～18℃的条件下储存保质期超过65天,具有良好的市场前景。(The invention relates to a cinnamon essential oil raw chocolate and a preparation method thereof. According to the invention, the cinnamon essential oil is added into the chocolate, so that the fine grinding time is effectively shortened, the average particle size and viscosity of raw chocolate slurry are reduced, fine crystal forms and stable and compact crystal networks are favorably formed, the system phase separation of the chocolate is delayed, the crystal form evolution is prevented, the smooth and fine taste of the raw chocolate is improved, and the mouth-melting property is better; in addition, the free-running property of the raw chocolate paste is effectively improved, the viscosity of the raw chocolate paste is reduced, the mixing efficiency of all materials is improved, the uniform distribution of the cinnamon essential oil in the raw chocolate paste is facilitated, the release of the essential oil is uniform, and the functional characteristics of the cinnamon essential oil in the raw chocolate can be exerted in a wider range. The raw chocolate prepared by the invention has good taste, aromatic flavor, and a certain antioxidant effect, is refreshing, has a shelf life of more than 65 days when stored at 5-18 ℃, and has a good market prospect.)

1. Raw cinnamon essential oil chocolate, which is characterized by comprising the following components in percentage by weight:

0.25-1% of cinnamon essential oil, 20-30% of cocoa butter, 8-15% of cocoa liquid, 14-20% of whole milk powder, 20-35% of white granulated sugar, 0.3-0.5% of emulsifier, 3-19% of starch syrup, 14-22% of cream and 5-15% of salt-free cream.

2. The raw chocolate according to claim 1, wherein the emulsifier is one or more of soybean lecithin, sucrose ester, lecithin and molecular distillation monoglyceride.

3. A process for the preparation of a raw chocolate according to claim 1 or 2, characterised in that it comprises the following steps:

(1) extracting cinnamon essential oil: an ohm acid salt auxiliary extraction method is adopted, cinnamon is taken as a raw material, and cinnamon essential oil is extracted under the auxiliary conditions of 100-300 v of voltage and 0.5-3% of sodium chloride solution in mass-volume ratio;

(2) preparation of cinnamon essential oil cocoa slurry: melting cocoa butter and cocoa liquid pieces at 40-50 ℃, adding the cinnamon essential oil obtained in the step (1) and an emulsifier, and uniformly mixing;

(3) fine grinding: sequentially putting the pulp obtained in the step (2), the whole milk powder and the white granulated sugar into a refiner for fine grinding;

(4) refining: putting the mixture obtained by fine grinding in the step (3) into refining equipment for refining to obtain mixed slurry;

(5) temperature adjustment: adding the refined mixture into a temperature regulator for regulating the temperature;

(6) preparing raw chocolate paste: adding cream, salt-free cream and starch syrup into the mixed slurry with the temperature adjusted in the step (5), and uniformly mixing to obtain raw chocolate slurry;

(7) cooling the raw chocolate paste into solid state, cutting and packaging.

4. The preparation method according to claim 3, wherein the refining time in the step (3) is 6-8 h.

5. The preparation method according to claim 3, wherein the refining time in the step (4) is 5-8 hours, the refining temperature is 45-60 ℃, the forward rotation speed is 300-800 r/min for 3-5 hours, and then the reverse rotation speed is 1000-2000 r/min for 1-3 hours for liquefaction.

6. The preparation method according to claim 3, wherein the temperature adjustment in the step (5) is to cool the mixed material from 40 ℃ to 26 ℃ at a cooling rate of 0.2-0.5 ℃/min, and then to heat the mixed material from 26 ℃ to 29 ℃ at a heating rate of 0.1-0.3 ℃/min.

7. The preparation method according to claim 3, wherein the cooling in the step (7) is carried out at 18-22 ℃ for 16-20 h.

8. The preparation method according to claim 3, wherein the package of the step (7) is an inner package using an edible film of cinnamon essential oil.

9. The preparation method of claim 8, wherein the preparation of the cinnamon essential oil edible film comprises the following steps:

s1, adding water into oxidized hydroxypropyl starch, heating and stirring for 25-45 min under the conditions that the temperature is 60-100 ℃ and the stirring speed is 60-180 r/min, and preparing 4-8% starch pasting liquid;

s2, cooling the starch pasting liquid obtained in the step S1 to room temperature, adding 0.5-3% of cinnamon essential oil, 0.5-2% of glycerin and 0.5-2% of polysorbate-80, and mechanically stirring at a rotating speed of 500-2000 r/min for 10-20 min to obtain a heterogeneous system blending liquid;

s3, mechanically homogenizing the heterogeneous system blend liquid prepared in the step S2 for 3-6 min according to a periodic variation rule of micronization for 30-40S, suspension for 10-20S, micronization for 20-30S and suspension for 10-20S to obtain a stable and uniform film forming liquid;

s4, pouring the film forming liquid prepared in the step S3 into a glass dish, wherein the ratio of the dosage of the film forming liquid to the radius of the glass dish is 20-40 ml: and (5) 5-8 cm, alternately rotating and coating clockwise and anticlockwise, standing for 5-15 min, and drying for 1-2.5 h at the temperature of 40-60 ℃ by using a vacuum normal-pressure pulsation dryer to obtain the cinnamon essential oil edible film.

Technical Field

The invention relates to the field of food processing, and particularly relates to cinnamon essential oil raw chocolate and a preparation method thereof.

Background

Chocolate is a sweet solid food with unique color, aroma and taste, and is very popular with people. With the increase of the consumption of chocolate products, the quality problems of the chocolate products are more and more concerned, wherein, the bloom (bloom) is the common quality problem of the chocolate and mainly shows that the chocolate surface is white spots or is whitened as a whole, loses the special luster thereof, has poor appearance and tissue, changes the flavor, is not easy to dissolve in the mouth, and is like chewing wax; secondly, some chocolate with high lipid content, especially nut chocolate, is easy to oxidize during storage, so that raw chocolate is deteriorated and the shelf life is short; in addition, for chocolate with higher moisture content, such as popular raw chocolate, compared with traditional chocolate, the chocolate is melted in the mouth, has strong soft and glutinous taste, is soft and fragrant, has strong satisfaction and is popular with the broad masses, but because the raw chocolate is prepared by adding components with higher moisture content, such as cream, fresh milk, starch syrup and the like, the moisture content is increased, the melting point is low, so the raw chocolate is easy to be affected by bacteria, mold, fungi and the like in the preservation process to cause the deterioration of the raw chocolate, the quality guarantee period is short, the preservation condition is severe, and the raw chocolate needs to be sealed at low temperature in the whole process and is kept in the odorless environment until the raw chocolate is eaten.

Based on this, in order to delay the storage life of raw chocolate, most of the existing raw chocolate products are processed by adopting high-alcohol-content foreign liquor or white spirit and the like to play a role in preserving the raw chocolate and improve the flavor of the raw chocolate, although the quality guarantee period of the raw chocolate can be properly prolonged by adding the high-alcohol-content wine, not all people are suitable for eating the raw chocolate added with alcohol, and particularly, the eating of old people, children and alcohol allergic people to the raw chocolate is greatly limited, and the market range and the eating population of the raw chocolate products are also limited.

In addition, the traditional chocolate preparation process has a fine grinding step, the raw material of the chocolate is finely ground so as to further reduce particles and reduce the surface roughness of the chocolate, and the characteristics of smooth and fine mouthfeel and melting in the mouth of the chocolate are mainly attributed to the size of the fine grinding granularity of the pulp, and the raw material particles which are not finely ground are larger, have rough feel after entering the mouth cavity and have poor edible mouthfeel. For example, patent CN109699796A discloses a fruit chocolate, wherein the fine grinding time of the raw materials is 10-20 h; the patent CN109645192A discloses a functional chocolate and a preparation method thereof, wherein the fine grinding time of the patent is 8-16 h, and the granularity of the fine-ground material is 15-30 μm; patent CN108935875A discloses a chocolate rich in functional vegetable oil and a preparation method thereof, wherein the granularity of the material after fine grinding is 25-30 μm; patent CN106962573A discloses maca chocolate and a preparation method thereof, wherein the time for fine grinding is 16-24 h. It can be seen that the existing chocolate raw material refining process is long in time, and although long-time refining can achieve very small particle size, certain loss is caused to nutrient components in the material while the refining time is too long. And the material flow obtained by short-time fine grinding has larger granularity, so that fine crystal forms and stable and compact crystal networks are difficult to form finally, the system phase separation of chocolate is caused, and the obtained raw chocolate has poorer mouthfeel.

Therefore, the research and development of the raw chocolate with short fine grinding time, difficult oxidation and putrefaction of products, long shelf life and good taste and the preparation method thereof have important practical significance for the production and processing field of chocolate, especially raw chocolate.

Disclosure of Invention

The invention aims to provide cinnamon essential oil raw chocolate and a preparation method thereof. The raw chocolate prepared by the invention has good taste, aromatic flavor, and a certain antioxidant effect, is refreshing, has a shelf life of more than 65 days when stored at 5-18 ℃, and has a good market prospect.

Accordingly, it is a first object of the present invention to provide a raw chocolate of cinnamon essential oil.

Another object of the present invention is to provide a process for the preparation of the above raw chocolate.

In order to achieve the purpose, the invention is realized by the following scheme:

the invention provides cinnamon essential oil raw chocolate which comprises the following components in percentage by weight:

0.25-1% of cinnamon essential oil, 20-30% of cocoa butter, 8-15% of cocoa liquid, 14-20% of whole milk powder, 20-35% of white granulated sugar, 0.3-0.5% of emulsifier, 3-19% of starch syrup, 14-22% of cream and 5-15% of salt-free cream.

Most preferably, the raw chocolate comprises the following components in weight percent:

0.75% of cinnamon essential oil, 23% of cocoa butter, 10.5% of cocoa liquor, 15.4% of whole milk powder, 20% of white granulated sugar, 0.35% of emulsifier, 9% of starch syrup, 15% of cream and 6% of unsalted cream.

Preferably, the emulsifier is one or more of soybean phospholipid, sucrose ester, lecithin and molecular distillation monoglyceride.

Most preferably, the emulsifier is compounded by soybean phospholipid and molecular distillation monoglyceride, and the dosage ratio of the soybean phospholipid to the molecular distillation monoglyceride is that the soybean phospholipid: molecular distillation monoglyceride 1: 3.

The invention also provides a preparation method of the raw chocolate, which specifically comprises the following steps:

(1) extracting cinnamon essential oil: an ohm acid salt auxiliary extraction method is adopted, cinnamon is taken as a raw material, and cinnamon essential oil is extracted under the auxiliary conditions of 100-300 v of voltage and 0.5-3% of sodium chloride solution in mass-volume ratio;

(2) preparation of cinnamon essential oil cocoa slurry: melting cocoa butter and cocoa liquid pieces at 40-50 ℃, adding the cinnamon essential oil obtained in the step (1) and an emulsifier, and uniformly mixing;

(3) fine grinding: sequentially putting the pulp obtained in the step (2), the whole milk powder and the white granulated sugar into a refiner for fine grinding;

(4) refining: putting the mixture obtained by fine grinding in the step (3) into refining equipment for refining to obtain mixed slurry;

(5) temperature adjustment: adding the refined mixture into a temperature regulator for regulating the temperature;

(6) preparing raw chocolate paste: adding cream, salt-free cream and starch syrup into the mixed slurry with the temperature adjusted in the step (5), and uniformly mixing to obtain raw chocolate slurry;

(7) cooling the raw chocolate paste into solid state, cutting and packaging.

Cinnamon essential oil is extracted from flower buds, bark, leaves, fruits and roots of cinnamon plants, belongs to volatile oil, and is a yellow to reddish brown clear liquid. At present, cinnamon essential oil is considered as a safe and nontoxic food additive by food and drug administration. The cinnamon essential oil takes cinnamaldehyde as a main component, and has the effects of removing cholesterol, reducing blood sugar, reducing blood fat, relieving pain and spasm, resisting thrombus, resisting tumor, resisting oxidation and the like. Also has good antibacterial and bactericidal effects, and has inhibitory effect on Escherichia coli, Staphylococcus aureus, pneumococcus, Bacillus anthracis, etc. In addition, the cinnamon essential oil has a mildew-proof effect. Because the cinnamon essential oil contains a large amount of eugenol, the fragrance of the cinnamon oil has the effect of refreshing and restoring consciousness, and the cinnamon oil can be better applied to food to improve the flavor.

According to the invention, the cinnamon essential oil is added into the chocolate, so that the fine grinding time is effectively shortened, the average particle size and viscosity of raw chocolate slurry are reduced, fine crystal forms and stable and compact crystal networks are favorably formed, the system phase separation of the chocolate is delayed, the crystal form evolution is prevented, the smooth and fine taste of the raw chocolate is improved, and the mouth-melting property is better; in addition, the addition of the cinnamon essential oil effectively improves the free-running property of the raw chocolate paste, reduces the viscosity of the raw chocolate paste, improves the mixing efficiency among materials, shortens the refining time, is beneficial to the uniform distribution of the cinnamon essential oil in the raw chocolate paste, releases the essential oil uniformly, and can play the functional characteristics of the cinnamon essential oil in the raw chocolate to a greater extent.

Secondly, due to the addition of cinnamon essential oil, the putrefaction and deterioration of raw chocolate are effectively reduced, the shelf life of the raw chocolate is prolonged, and the inoxidizability of the cinnamon essential oil is effectively cooperated with the inoxidizability of polyphenol compounds of cocoa butter of the raw chocolate, so that the health-care effect of the raw chocolate is enhanced; in addition, the cinnamon essential oil is added, so that the raw chocolate is provided with a large flavor characteristic and the effect of refreshing the brain and restoring consciousness; finally, the inner package of the raw chocolate adopts the cinnamon essential oil edible film, the raw chocolate is further prevented from being rotten and deteriorated by good barrier property, antibacterial activity and oxidation property, and the inner package also contains the cinnamon essential oil, so that the cinnamon fragrance of the raw chocolate can be better fixed, and the cinnamon fragrance of the raw chocolate can be kept for a longer time.

Preferably, the refining time in the step (3) is 6-8 h.

More preferably, the refining time in step (3) is 7.5 h.

According to the invention, the cinnamon essential oil slurry is added, the fine grinding time is only 6-8 h, the average particle size is effectively reduced after the fine grinding, the particle size can reach 13-21 mu m, the reduction of the slurry particle size is beneficial to forming a fine crystal form and a stable and compact crystal network, the system phase separation of the chocolate is delayed, the crystal form evolution is prevented, meanwhile, the smooth and fine taste of the raw chocolate can be improved, and the mouth-melting property is better.

Preferably, the refining time in the step (4) is 5-8 hours, the refining temperature is 45-60 ℃, the forward rotation speed is 300-800 r/min and operates for 3-5 hours, and then the reverse rotation speed is 1000-2000 r/min and operates for 1-3 hours for liquefaction.

Most preferably, the refining time of the step (4) is 6h, the refining temperature is 55 ℃, the forward rotation speed is 500r/min for running for 5h, and then the reverse rotation speed is 1500r/min for running for 1h for liquefaction.

Preferably, the temperature adjustment in the step (5) is to cool the mixture from 40 ℃ to 26 ℃ at a cooling rate of 0.2-0.5 ℃/min, and then to heat the mixture from 26 ℃ to 29 ℃ at a heating rate of 0.1-0.3 ℃/min.

Most preferably, the temperature adjustment in the step (5) is to cool the mixture from 40 ℃ to 26 ℃ at a cooling rate of 0.4 ℃/min; then the temperature of the mixture is raised from 26 ℃ to 29 ℃, and the temperature raising rate is 0.2 ℃/min.

The cinnamon essential oil is liquid oil, liquid fractions in an oil system are increased, the temperature adjusting parameters set by the method are favorable for stable formation of high-quality crystals of the raw cinnamon essential oil chocolate, the generation of bad crystal forms caused by excessively fast or slowly rising and falling of the temperature can be prevented, the quality of the raw chocolate is damaged, and meanwhile, the loss of active ingredients of the cinnamon essential oil is reduced.

Preferably, the cooling in the step (7) is carried out for 16-20 hours at the temperature of 18-22 ℃.

More preferably, the cooling in the step (7) is carried out at 20 ℃ for 18 h.

Preferably, the package in the step (7) is an inner package adopting the cinnamon essential oil edible film.

Further preferably, the preparation of the cinnamon essential oil edible film comprises the following steps:

s1, adding water into oxidized hydroxypropyl starch, heating and stirring for 25-45 min under the conditions that the temperature is 60-100 ℃ and the stirring speed is 60-180 r/min, and preparing 4-8% starch pasting liquid;

s2, cooling the starch pasting liquid obtained in the step S1 to room temperature, adding 0.5-3% of cinnamon essential oil, 0.5-2% of glycerin and 0.5-2% of polysorbate-80, and mechanically stirring at a rotating speed of 500-2000 r/min for 10-20 min to obtain a heterogeneous system blending liquid;

s3, mechanically homogenizing the heterogeneous system blend liquid prepared in the step S2 for 3-6 min according to a periodic variation rule of micronization for 30-40S, suspension for 10-20S, micronization for 20-30S and suspension for 10-20S to obtain a stable and uniform film forming liquid;

s4, pouring the film forming liquid prepared in the step S3 into a glass dish, wherein the ratio of the dosage of the film forming liquid to the radius of the glass dish is 20-40 ml: and (5) 5-8 cm, alternately rotating and coating clockwise and anticlockwise, standing for 5-15 min, and drying for 1-2.5 h at the temperature of 40-60 ℃ by using a vacuum normal-pressure pulsation dryer to obtain the cinnamon essential oil edible film.

Compared with the prior art, the invention has the beneficial effects that:

1. according to the invention, cinnamon essential oil is creatively added into raw chocolate, so that the average particle size of raw chocolate slurry can be effectively reduced to 13-21 μm, fine crystal forms and stable and compact crystal networks can be formed, the system phase separation of the chocolate is delayed, the crystal form structure of the chocolate is stabilized, and the crystal form evolution is prevented; meanwhile, the mouth feel of the raw chocolate product is effectively improved, and the finally prepared cinnamon essential oil raw chocolate is thick, fine and smooth and has better mouth melting property.

2. According to the invention, the cinnamon essential oil is added, so that the viscosity of the raw chocolate paste is effectively reduced, the free-running property of the raw chocolate paste is improved, the mixing efficiency of all materials is improved, the refining time is shortened, the reduction of the viscosity is beneficial to the uniform distribution of the cinnamon essential oil in the raw chocolate paste, the essential oil is uniformly released, and the functional characteristics of the cinnamon essential oil in the raw chocolate can be exerted in a wider range.

3. By adding cinnamon essential oil, the raw chocolate is effectively prevented from being rotten and deteriorated, and is stored at the temperature of 5-18 ℃, and the quality guarantee period of the raw chocolate is more than 65 days; in addition, the antioxidation of the cinnamon essential oil is effectively cooperated with the antioxidation of polyphenol compounds of the raw chocolate cocoa butter, so that the health-care effect of raw chocolate is enhanced, and the cinnamon essential oil also has various effects of relieving fever, easing pain, relieving spasm, resisting thrombus, resisting tumor, reducing blood sugar and the like, so that the added value of raw chocolate products is effectively improved.

4. By adding the cinnamon essential oil, a large flavor characteristic is brought to raw chocolate, and the finally prepared product has a strong cocoa aroma and also contains a mild spicy flavor of the cinnamon essential oil; in addition, because the cinnamon essential oil contains a large amount of eugenol, the fragrance of the cinnamon essential oil has the effect of refreshing, the cinnamon essential oil is added into the raw chocolate, the cinnamon fragrance emitted when the raw chocolate is tasted can arouse the body sense of people, the spiritual excitement point is improved, the fatigue is removed, the people can feel happy in the tasting process, and the happiness is improved.

5. The inner package of the raw chocolate adopts the cinnamon essential oil edible film, the raw chocolate is further prevented from being rotten and deteriorated by good barrier property, antibacterial property and oxidation property, in addition, the inner package also contains the cinnamon essential oil, so that the cinnamon fragrance of the raw chocolate can be better fixed, and the cinnamon fragrance of the raw chocolate can be kept for a longer time.

Drawings

FIG. 1 is a graph showing the effect of adding different amounts of cinnamon essential oil on the fine grinding particle size of an chocolate mass;

figure 2 is a graph of the effect of adding different amounts of cinnamon essential oil on the viscosity of the chocolate mass.

Detailed Description

The invention is further described with reference to the drawings and the following detailed description, which are not intended to limit the invention in any way. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.

Unless otherwise indicated, reagents and materials used in the following examples are commercially available.