阅读说明：本技术 一种易于高温地区储存的代可可脂巧克力制作方法 (Method for preparing cocoa butter substitute chocolate easy to store in high-temperature area ) 是由 施敏 于 2019-12-13 设计创作，主要内容包括：本发明公开了一种易于高温地区储存的代可可脂巧克力制作方法,涉及巧克力加工技术领域,具体制作方法如下：1)对淀粉进行预处理,获得预处理淀粉；2)将可可粉和水混合进行蒸煮,经酶解处理得到预处理可可粉；3)将棕榈油热熔后加入代可可脂,搅后加入白砂糖、预处理可可粉、卵磷脂、食用盐、香兰素、脱脂奶粉、乳清粉以及葡萄糖酸钙,精磨出料后与预处理淀粉搅拌均匀,经刮模冷却成型、挑选、包装,即可获得所需的代可可脂巧克力。本发明通过提高巧克力在高温下的成团性以及稳定性,同时加快巧克力内热量的交换散失,提高了巧克力在高温下的稳定性,减少其在高温下出现溶化,从而实现巧克力在夏季或热带地区长期储存的效果。(The invention discloses a method for preparing cocoa butter substitute chocolate easy to store in high-temperature areas, which relates to the technical field of chocolate processing, and specifically comprises the following steps: 1) pretreating starch to obtain pretreated starch; 2) mixing cocoa powder with water, steaming, and performing enzymolysis treatment to obtain pretreated cocoa powder; 3) adding the cocoa butter substitute after palm oil is hot-melted, adding white granulated sugar, pretreated cocoa powder, lecithin, edible salt, vanillin, skim milk powder, whey powder and calcium gluconate after stirring, uniformly stirring with the pretreated starch after fine grinding and discharging, and obtaining the required cocoa butter substitute chocolate after mould scraping, cooling, forming, selecting and packaging. According to the invention, the conglomeration and stability of the chocolate at high temperature are improved, the heat exchange loss in the chocolate is accelerated, the stability of the chocolate at high temperature is improved, and the chocolate melting at high temperature is reduced, so that the effect of long-term storage of the chocolate in summer or tropical areas is realized.)

1. A method for preparing cocoa butter replacer chocolate easy to store in high-temperature areas is characterized by comprising the following steps:

1) uniformly mixing starch, sodium carbonate and sodium sulfate in certain mass, adding a proper amount of deionized water to prepare starch milk, heating to 30-35 ℃, slowly adding a proper amount of maleic anhydride acetone solution, adjusting the pH value to 8-9 by using the sodium carbonate solution, stirring for 30-40min at the rotating speed of 70-150r/min, neutralizing until the pH value is 6-7 by using a hydrochloric acid solution, washing a product for 3-4 times by using an ethanol water solution after filtering, drying, crushing, and sieving by using a 100-mesh sieve to obtain pretreated starch;

2) mixing cocoa powder and water according to a certain mass ratio, boiling for 10-15min at the temperature of 100-;

3) heating palm oil to 50-55 ℃, adding cocoa butter substitute after hot melting, stirring for 20-30min at 500r/min of 400-.

2. The method for preparing chocolate with cocoa butter substitute, which is easy to store in high temperature areas as claimed in claim 1, wherein in the step 1), the starch is edible plant starch, and the mass ratio of the edible plant starch to sodium carbonate and sodium sulfate is 150-; the mass fraction of the starch milk is 35-45%; the mass fraction of the maleic anhydride acetone solution is 30-35%, and the addition amount is 12-17% of the weight of the starch milk; the concentration of the sodium carbonate solution is 5-8%, and the concentration of the hydrochloric acid solution is 2-4 mol/L; the drying temperature is 45-55 ℃.

3. The method for preparing chocolate substitute for cocoa butter according to claim 1, wherein in the step 2), the mass ratio of cocoa powder to water is 1: 6-8; the addition amount of the complex enzyme is 2-2.5% of the total weight of the enzymolysis system, and the complex enzyme is composed of cellulase, xylanase and amylase according to the mass ratio of 10:1: 2-3; the rotating speed of the shaking table is 100-130 r/min; the rotation speed of the centrifugation is 3000-3500r/min, and the centrifugation time is 5-10 min; the drying temperature is 45-55 ℃, and the drying time is 20-25 h; the aperture of the sieve after grinding is 80-120 um.

4. The method for preparing cocoa butter replacer chocolate easy to store in high-temperature areas according to claim 1, wherein in the step 3), the weight ratio of the palm oil, the cocoa butter replacer, the white granulated sugar, the pretreated cocoa powder, the lecithin, the edible salt, the vanillin, the skimmed milk powder, the whey powder, the calcium gluconate and the pretreated starch is 18-23:40-70:25-30:5-15:1-1.5:0.2-0.5:0.5-1:15-25:3-5:2-3: 4-7; the temperature of the fine grinding tank is 50-55 ℃; the rotating speed of the stirring container is 300-400r/min, the stirring time is 30-50min, and the temperature is 45-50 ℃.

Technical Field

The invention belongs to the technical field of chocolate processing, and particularly relates to a method for preparing cocoa butter substitute chocolate which is easy to store in high-temperature areas.

Background

The cocoa butter substitute chocolate is a food which is prepared by taking white granulated sugar, cocoa butter substitute and the like as main raw materials, adding cocoa products, dairy products and food additives, keeping a solid or semisolid state at normal temperature and having chocolate flavor and properties through a specific process. Since chocolate is a food in which fine particles such as cocoa solids, milk powders, and sugars, which are other raw materials, are dispersed in a continuous phase of fat and oil, behaviors such as solidification and melting of chocolate depend on physical properties of fat and oil. Since fat and oil in the ester-substituted chocolate are mainly cocoa butter substitutes and have a melting point of about 34 ℃, the fat and oil in the ester-substituted chocolate gradually soften when reaching 30 ℃ or higher and gradually melt into a paste when exceeding 35 ℃ or higher, and as a result, the heat resistance is lost, and as a result, problems such as surface stickiness, adhesion to each other, loss of shape retention, and the like occur.

For the above reasons, there is a large limitation in the storage of chocolate in summer or tropical regions, so that the chocolate can be stored only in a place where air conditioners are sufficient, thereby increasing the storage cost. Therefore, in order to satisfy the requirement of easy storage of ester-substituted chocolate in high-temperature areas, various proposals have been made on a method for producing ester-substituted chocolate having excellent heat resistance, for example, patent CN201480018422X discloses a method for producing a chocolate-based food having excellent heat resistance, in which after cooling and solidifying chocolate, moisture is attached to the surface of chocolate by condensation, water spraying or coating to form a network structure of sugar, thereby improving the heat resistance of chocolate products, but the presence of moisture increases the risk of blooming of chocolate products, so that chocolate loses its specific luster, and the appearance and texture thereof are deteriorated, and the flavor thereof is changed, thereby causing serious defects in the appearance and texture of chocolate and losing its original essential characteristics.

Disclosure of Invention

The invention aims to solve the existing problems and provides a method for preparing cocoa butter replacer chocolate which is easy to store in high-temperature areas.

The invention is realized by the following technical scheme:

a method for preparing cocoa butter replacer chocolate easy to store in high-temperature areas comprises the following specific steps:

1) uniformly mixing starch, sodium carbonate and sodium sulfate according to the mass ratio of 150-180:3-5:15-19, adding a proper amount of deionized water to prepare 35-45% of starch milk, heating to 30-35 ℃, slowly adding 30-35% of maleic anhydride acetone solution according to 12-17% of the weight of the starch milk, adjusting the pH value to 8-9 by using 5-8% of sodium carbonate solution, stirring at the rotating speed of 70-150r/min for 30-40min, neutralizing by using 2-4mol/L hydrochloric acid solution until the pH value is 6-7, washing the product for 3-4 times by using ethanol water solution after filtering, drying at the temperature of 45-55 ℃, crushing and sieving by using a 100-mesh sieve to obtain pretreated starch; in the invention, under the alkaline condition, maleic anhydride is used as an esterifying agent to pretreat starch, and by introducing a maleate group into the starch, the steric hindrance effect of the maleate group reduces the intermolecular acting force of the starch, so that the flexibility of a starch molecular chain is enhanced, the rigidity is reduced, and the bonding effect of the starch is favorably enhanced;

2) mixing cocoa powder and water according to the mass ratio of 1:6-8, boiling for 10-15min at the temperature of 100-, obtaining pretreated cocoa powder; in the invention, the cocoa powder is subjected to enzymolysis pretreatment, the cell wall of the cocoa powder is degraded under the action of cellulase and xylanase, the residue generated by enzymolysis contains cellulose and lignin, the lignin is a complex of protein, starch, cellulose and polyphenols, and because of gelatinization of starch, cocoa powder particles are covered by gelatinized starch, under the action of amylase, most starch is enzymolyzed, so that the starch has enzymolysis cavity and broken small segments, and the starch is expanded and adjacent particles are jointed, so that partial aggregation of the cocoa powder particles occurs, and the loose structure cocoa powder particles formed by the cocoa powder particles are formed, and the loose structure cocoa powder particles are beneficial to internal air convection, accelerate heat exchange and dissipation and are beneficial to improving the stability of chocolate at high temperature;

3) heating 18-23 parts of palm oil to 50-55 ℃, adding 40-70 parts of cocoa butter substitute after hot melting, stirring for 20-30min at 500r/min of 400-, then adding 25-30 parts of white granulated sugar, 5-15 parts of pretreated cocoa powder, 1-1.5 parts of lecithin, 0.2-0.5 part of edible salt, 0.5-1 part of vanillin, 15-25 parts of skim milk powder, 3-5 parts of whey powder and 2-3 parts of calcium gluconate, uniformly mixing, pouring into a fine grinding tank at 50-55 ℃ for fine grinding for 25-30h, discharging, pouring into a stirring container together with 4-7 parts of pretreated starch, stirring at 45-50 deg.C and 400r/min for 30-50min, stirring uniformly, and (3) carrying out scraping, cooling, forming, selecting and packaging on the mixture to obtain the required cocoa butter substitute chocolate.

Compared with the prior art, the invention has the following advantages:

the cocoa butter substitute chocolate prepared by the invention can be stored for a long time in summer or tropical regions, and the conglobation property and the stability of the chocolate at high temperature are improved by carrying out enzymolysis treatment on the cocoa powder and adding the pretreated starch, meanwhile, the air convection in the chocolate is enhanced, the heat exchange loss is accelerated, the stability of the chocolate at high temperature is improved, the chocolate is reduced to be melted at high temperature, and the chocolate is favorable for being stored.

Detailed Description

The present invention will be further described with reference to specific embodiments.