阅读说明：本技术 一种耐高温巧克力的制备方法 (Preparation method of high-temperature-resistant chocolate ) 是由 施敏 于 2019-12-13 设计创作，主要内容包括：本发明主要涉及巧克力加工技术领域,公开了一种耐高温巧克力的制备方法,包括：融化、一次精炼、冷冻、发酵、二次精炼、成型；本发明提供的耐高温巧克力的制备方法,方法简单,制备得到的巧克力风味纯正,口感酥脆,融化后具有细腻流动性,并且耐高温较强,储存过程中不会出现融化变形、表面斑白及内部返砂现象,方便巧克力的储存及运输,节约大量成本。(The invention mainly relates to the technical field of chocolate processing, and discloses a preparation method of high-temperature-resistant chocolate, which comprises the following steps: melting, primary refining, freezing, fermenting, secondary refining and molding; the preparation method of the high-temperature-resistant chocolate provided by the invention is simple, the prepared chocolate has pure flavor and crisp taste, has fine and smooth fluidity after being melted, is high in high-temperature resistance, does not have the phenomena of melting deformation, surface speckling and internal sand return in the storage process, is convenient to store and transport, and saves a large amount of cost.)

1. The preparation method of the high-temperature-resistant chocolate is characterized by comprising the following steps of:

(1) melting: heating and melting cocoa butter to obtain cocoa butter liquid;

(2) primary refining: carrying out primary fine grinding and refining on the defatted milk powder and the stachyose to obtain a primary refined material;

(3) freezing: freezing the primary refined material at-36 to-38 ℃ for 8-10 h, taking out, and naturally melting at 80-85 ℃ to obtain a frozen material;

(4) fermentation: adding corn starch sugar into the frozen material, inoculating lactobacillus, stirring uniformly, fermenting at a constant temperature of 42-44 ℃ for 20-24 h, stirring and heating at 60-65 ℃ for 3-5 min to obtain a fermented material;

(5) secondary refining: carrying out secondary fine grinding and refining on the fermented material according to the traditional process to obtain a secondary refined material;

(6) molding: and (5) placing the secondary refined material in a mould, hardening and demoulding to obtain the high-temperature resistant chocolate.

2. The method for preparing high temperature resistant chocolate according to claim 1, wherein the skimmed milk powder of the step (2) is added in an amount of 12-14% by weight of the cocoa butter liquid.

3. The method for preparing high temperature resistant chocolate according to claim 1, wherein the stachyose in step (2) is added in an amount of 6-8% by weight of the cocoa butter liquid.

4. The method for preparing high-temperature-resistant chocolate according to claim 1, wherein the primary refining in the step (2) is carried out, and the particle size is 35-40 μm.

5. The method for preparing high-temperature-resistant chocolate according to claim 1, wherein the corn starch sugar in the step (4) is added in an amount of 7-9% by weight of the cocoa butter liquid.

6. The method for preparing high-temperature resistant chocolate according to claim 1, wherein the lactobacillus of step (4) is inoculated in an amount of 2-3% by weight of the cocoa butter liquid, and comprises the following strains in parts by weight: 32-34 parts of bifidobacteria, 20-22 parts of Lactobacillus delbrueckii and 11-13 parts of Lactobacillus bulgaricus.

7. The method for preparing high-temperature-resistant chocolate according to claim 1, wherein the secondary refining in the step (5) is carried out, and the particle size is 15-20 μm.

8. A high temperature resistant chocolate prepared by the method for preparing the high temperature resistant chocolate according to any one of claims 1 to 7.

Technical Field

The invention mainly relates to the technical field of chocolate processing, in particular to a preparation method of high-temperature-resistant chocolate.

Background

Chocolate is one of leisure food which is often eaten by people, has various brands and various flavors in the current market, has delicate and sweet taste, but also has a strong fragrance, the chocolate can be directly eaten and also can be used for making cakes, ice cream and the like, and is very popular with consumers, but because the main components of the chocolate are cocoa pulp and cocoa butter, therefore, the melting point of the chocolate is low, the chocolate begins to melt when the melting point is higher than 36 ℃, so that the chocolate is a food which has strong heat sensitivity and is not easy to store, the storage temperature is controlled to be 12-18 ℃, the relative humidity is not higher than 65%, the phenomena of softening deformation, surface mottling, internal sand return, taint of taste or fragrance reduction and the like can occur when the chocolate is improperly stored, so that economic loss is caused, therefore, it is inconvenient to store chocolate and it is necessary to improve the high temperature resistance of chocolate.

Prior patent document CN109418489A discloses a heat-resistant chocolate coating, specifically discloses the addition of low-melting point carbohydrates to chocolate, the melting point of which is already low, and the addition of low-melting point compounds, although the patent document has limited the melting point range of low melting carbohydrates, the description is not perceived as conforming to the application environment, the addition amount of the low-melting-point carbohydrate is more than 20 percent, the low-melting-point carbohydrate is one of trehalose, xylitol, sorbitol, glucose and lactose, the addition of more low-melting-point carbohydrate can influence the flavor of chocolate, the brittleness is reduced, the mouthfeel is viscous, and the fine fluidity is lost, therefore, the flavor of the chocolate coating is not available, and further improvement on the preparation method of the chocolate is needed to maintain the flavor of the chocolate and improve the high-temperature resistance of the chocolate.

Disclosure of Invention

In order to remedy the drawbacks of the prior art, the object of the present invention is to provide a process for the preparation of high temperature chocolate.

A preparation method of high-temperature resistant chocolate comprises the following steps:

(1) melting: heating and melting cocoa butter, and fully melting the cocoa butter to facilitate post-treatment to obtain cocoa butter liquid;

(2) primary refining: the method comprises the following steps of carrying out primary fine grinding and refining on the defatted milk powder and the stachyose, adding the defatted milk powder to reduce the moisture and fat content in the chocolate, avoiding the phenomenon that the chocolate is molten and deformed at a slightly high temperature, improving the heat resistance of the chocolate, keeping the melting point of the stachyose higher, keeping moisture, avoiding the chocolate from being molten by absorbing water in a high-temperature and humid environment, improving the heat resistance of the chocolate, and adding the stachyose to not only weaken the bitter taste of the chocolate, but also promote the proliferation of beneficial bacteria in the stomach and intestine and keep the intestinal health to obtain a primary refined material;

(3) freezing: freezing the primary refined material at-36 to-38 ℃ for 8-10 h, taking out, naturally melting the material at 80-85 ℃, repeatedly freezing and melting the material to improve the bonding tightness between chocolate molecules, avoiding melting and sand return in the storage and transportation processes, keeping the chocolate complete in shape and pure in taste, and obtaining a frozen material;

(4) fermentation: adding corn starch sugar into the frozen material, promoting proliferation of lactic acid bacteria, inoculating the lactic acid bacteria, uniformly stirring, fermenting at a constant temperature of 42-44 ℃ for 20-24 hours, stirring and heating at 60-65 ℃ for 3-5 min, wherein extracellular polysaccharide generated in the fermentation process of the lactic acid bacteria can improve the gastrointestinal function, can be tightly adhered with other raw materials, avoids melting deformation at a slightly high temperature, improves the heat resistance of the chocolate, slightly reduces the pH value of the chocolate in the fermentation process of the lactic acid bacteria, can avoid surface mottling and internal sand return of the chocolate, can keep the flavor of the chocolate for a long time, prolongs the shelf life of the chocolate and obtains a fermented material;

(5) secondary refining: the fermented material is subjected to secondary fine grinding and refining according to the traditional process, so that the chocolate raw material is further refined, the taste of the chocolate is finer and purer, the water absorption capacity of the raw material is reduced, the chocolate is prevented from absorbing and melting in a high-temperature environment in the storage and transportation processes, the storage and transportation of the chocolate are facilitated, and the secondary refined material is obtained;

(6) molding: and (5) placing the secondary refined material in a mould, hardening and demoulding to obtain the high-temperature resistant chocolate.

The addition amount of the skimmed milk powder in the step (2) is 12-14% of the weight of the cocoa butter liquid.

The addition amount of the stachyose in the step (2) is 6-8% of the weight of the cocoa butter liquid.

And (3) performing primary refining in the step (2), wherein the particle size is 35-40 mu m.

The corn starch sugar in the step (4) is added in an amount of 7-9% of the weight of the cocoa butter liquid.

The inoculation amount of the lactic acid bacteria in the step (4) is 2-3% of the weight of the cocoa butter liquid, and the lactic acid bacteria comprise the following strains in parts by weight: 32-34 parts of bifidobacteria, 20-22 parts of Lactobacillus delbrueckii and 11-13 parts of Lactobacillus bulgaricus.

And (5) performing secondary refining, wherein the particle size is 15-20 mu m.

The high-temperature resistant chocolate prepared by the preparation method of the high-temperature resistant chocolate.

The invention has the advantages that: the preparation method of the high-temperature-resistant chocolate provided by the invention is simple, the prepared chocolate is pure in flavor, crisp in taste, fine and smooth in fluidity after being melted, and strong in high-temperature resistance, the phenomena of melting deformation, surface speckling and internal sand return cannot occur in the storage process, the storage and transportation of the chocolate are convenient, and a large amount of cost is saved; in the application, cocoa butter is heated and fully melted, so that the later-stage treatment is facilitated; adding the skimmed milk powder and the stachyose, performing primary fine grinding and refining, wherein the water content and the fat content in the chocolate can be reduced by adding the skimmed milk powder, the phenomenon that the chocolate is molten and deformed at a slightly high temperature is avoided, the heat resistance of the chocolate is improved, the melting point of the stachyose is higher, the water can be kept, the chocolate is prevented from being molten by absorbing water in a high-temperature and humid environment, the heat resistance of the chocolate is improved, and the addition of the stachyose can not only reduce the bitter taste of the chocolate, but also promote the proliferation of beneficial bacteria in the stomach and intestine and keep; freezing treatment is carried out after primary refining, and the bonding tightness among chocolate molecules can be improved through repeated freezing and melting, so that the phenomena of melting and sand return in the processes of storage and transportation are avoided, the chocolate is kept complete in appearance, and pure in taste; the corn starch sugar is added after freezing treatment, so that proliferation of lactic acid bacteria can be promoted, the lactic acid bacteria are added for fermentation, exopolysaccharide generated in the fermentation process of the lactic acid bacteria can improve gastrointestinal functions, can be tightly adhered with other raw materials, the phenomenon of melting deformation at a slightly high temperature is avoided, the heat resistance of chocolate is improved, meanwhile, the pH value of the chocolate can be slightly reduced in the fermentation process of the lactic acid bacteria, the phenomenon of surface mottling and internal sand return of the chocolate can be avoided, the flavor of the chocolate can be kept for a long time, and the shelf life of the chocolate is prolonged; the secondary refining is carried out after the fermentation, the chocolate raw materials are further refined, the taste of the chocolate is more exquisite and pure, the water absorption capacity of the raw materials is reduced, the chocolate is prevented from absorbing and melting water in a high-temperature environment in the storage and transportation processes, and the chocolate is convenient to store and transport.

Drawings

In order to facilitate understanding for those skilled in the art, the present invention will be further described with reference to the accompanying drawings.

FIG. 1 is a process flow diagram of a preparation method of high temperature resistant chocolate of the invention.

Detailed Description

The invention is illustrated by the following specific examples.