阅读说明：本技术 一种发酵奶油巧克力的制备方法 (Preparation method of fermented cream chocolate ) 是由 米文彪 于 2019-11-11 设计创作，主要内容包括：本发明涉及食品加工技术领域,公开了一种发酵奶油巧克力的制备方法,通过自制培养基培养发酵剂,进一步制备得到发酵干粉,添加至巧克力浆和奶油中,进行发酵,发酵奶油使得奶油的口味更丰富,并且能够起到代谢转化的作用,降低体内脂肪的累积,脂肪含量分解率达到33-37%,其中胆固醇含量降低了44-48%,乳酸含量在0.7-1.0毫克/克之间,制备得到的发酵奶油巧克力具有极好的酸甜口感,芳香味浓郁,爽滑无粘腻感,清爽感较强。(The invention relates to the technical field of food processing, and discloses a preparation method of fermented cream chocolate, which comprises the steps of culturing a leavening agent by a self-made culture medium, further preparing fermented dry powder, adding the fermented dry powder into chocolate paste and cream, and fermenting, wherein the fermented cream enables the cream to have richer taste, can play a role in metabolic conversion, reduces the accumulation of fat in a body, and enables the fat content decomposition rate to reach 33-37%, wherein the cholesterol content is reduced by 44-48%, and the lactic acid content is 0.7-1.0 mg/g.)

1. A preparation method of fermented cream chocolate is characterized by comprising the following steps:

(1) preparation of fermentation Medium

Preparing according to mass: 12.0-12.4 g of skim milk powder; whey powder 5.2-5.4 g; 8.8-9.0 g of tyrosine solution; 0.42 to 0.44 gram of sodium acetate; 0.25-0.28 g of dipotassium phosphate; 0.35-0.55 g of diammonium citrate; 4.3-4.5 g of yeast powder; 5.7-5.9 g of beef extract; 18.0-18.5 g of fructo-oligosaccharide; tween 801.4-1.6 g; magnesium sulfate 0.02-0.04 g; 0.017 to 0.020 g of manganese sulfate; weighing the materials, uniformly mixing, then using distilled water to fix the volume to 1000 ml, using a phosphate buffer solution to adjust the pH value of a system to be 6.6-6.7, and placing the system at the temperature of 117 ℃ and 120 ℃ for sterilization treatment for 20-25 minutes to prepare a self-made culture medium; inoculating lactobacillus bulgaricus and streptococcus thermophilus into a self-made culture medium according to the strain ratio of 1.0-1.2:2.3-2.5, and performing fermentation culture for 15-20 hours;

(2) preparation of fermented cream chocolate

Filtering the fermented product obtained in the step (1), collecting thalli, dissolving the thalli in 35-40 ml of 18-20 ℃ whole milk powder granules, uniformly stirring and mixing, freeze-drying to obtain strain freeze-dried powder, weighing 140 g of melted chocolate slurry, 100 g of light cream and 55-60 g of white granulated sugar, uniformly mixing, preheating to 40-42 ℃, homogenizing and sterilizing, adding the strain freeze-dried powder, ultrasonically mixing for 10-15 minutes, cooling to 28-30 ℃, placing in a constant-temperature fermentation box for fermentation, casting the fermented cream chocolate slurry into a mold at 33-35 ℃, vibrating and degassing, cooling and molding at 5-6 ℃, demolding to prepare a finished chocolate product, and packaging.

2. The method of preparing a fermented cream chocolate according to claim 1, wherein the tyrosine solution in the step (1) is prepared by: weighing 0.14-0.16 g of tyrosine, adding 6-7 ml of hydrochloric acid solution with the molar concentration of 1.2-1.3 mol/L, stirring for dissolving, then using the hydrochloric acid solution with the molar concentration of 0.2-0.3 mol/L to fix the volume to 100 ml, then sucking 10 ml of constant volume liquid, fixing the volume to 100 ml by using the hydrochloric acid solution with the molar concentration of 0.2-0.3 mol/L, and preparing the obtained liquid.

3. The method of producing a fermented cream chocolate according to claim 1, wherein the phosphate buffer solution in the step (1) has a pH value of 7.1 to 7.2.

4. The method for producing a fermented cream chocolate according to claim 1, wherein the fermentation culture temperature in the step (1) is 37.0 to 37.2 ℃.

5. The method for producing a fermented cream chocolate according to claim 1, wherein the steps ofThe total number of bacterial colonies of the strain freeze-dried powder in the step (2) is 1 multiplied by 10¹⁰～5×10¹⁰Per gram.

6. The method for preparing fermented cream chocolate according to claim 1, wherein the whole milk granules in the step (2) are obtained by mixing whole milk powder and purified water in a mass ratio of 1:18-20, boiling for 2-3 minutes, and cooling.

7. The method of producing a fermented cream chocolate according to claim 1, wherein the homogenization pressure in the step (2) is 6.5 to 6.8MPa, and the homogenization temperature is 54 to 56 ℃.

8. The method for preparing fermented cream chocolate according to claim 1, wherein the amount of the lyophilized strain powder used in step (2) is 120U-140U per 1000L of the lyophilized strain powder in the raw material, the fermentation temperature in the constant temperature fermentation tank is 36.0-36.4 ℃, and the fermentation time is 3.5-4.0 hours.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of fermented cream chocolate.

Background

Chocolate is a sweet food made from cocoa butter and cocoa butter as main raw materials. Because chocolate has different ingredients added during its manufacture, it also has a varied appearance. Chocolate on the market has various flavors, and among them, cream chocolate is more popular. The sweet cream collides with the strong chocolate, and the excited taste is not released.

Cream, also called cream, is obtained in the separation of whole milk. In the separation process, because of the difference of specific gravity of fat in the milk, the fat balls with light weight float on the upper layer to form cream. The cream has sweet taste and becomes a standard ingredient of a plurality of sweet foods. However, cream contains a large amount of fat, cannot be completely metabolized by the human body, and also imposes a burden on internal organs. The long-term eating of the health-care food can cause the increase of the morbidity of cardiovascular and cerebrovascular diseases and is very unfavorable for health.

Disclosure of Invention

The invention aims to solve the existing problems and provides a preparation method of fermented cream chocolate, and the prepared fermented cream chocolate has excellent sour and sweet taste, strong fragrance, smoothness, no sticky feeling and strong refreshing feeling.

The invention is realized by the following technical scheme:

a preparation method of fermented cream chocolate comprises the following steps:

(1) preparation of fermentation Medium

Preparing according to mass: 12.0-12.4 g of skim milk powder; whey powder 5.2-5.4 g; 8.8-9.0 g of tyrosine solution; 0.42 to 0.44 gram of sodium acetate; 0.25-0.28 g of dipotassium phosphate; 0.35-0.55 g of diammonium citrate; 4.3-4.5 g of yeast powder; 5.7-5.9 g of beef extract; 18.0-18.5 g of fructo-oligosaccharide; tween 801.4-1.6 g; magnesium sulfate 0.02-0.04 g; 0.017 to 0.020 g of manganese sulfate; weighing the materials, uniformly mixing, then using distilled water to fix the volume to 1000 ml, using a phosphate buffer solution to adjust the pH value of a system to be 6.6-6.7, and placing the system at the temperature of 117 ℃ and 120 ℃ for sterilization treatment for 20-25 minutes to prepare a self-made culture medium; inoculating lactobacillus bulgaricus and streptococcus thermophilus into a self-made culture medium according to the strain ratio of 1.0-1.2:2.3-2.5, and performing fermentation culture for 15-20 hours;

(2) preparation of fermented cream chocolate

Filtering the fermented product obtained in the step (1), collecting thalli, dissolving the thalli in 35-40 ml of 18-20 ℃ whole milk powder granules, uniformly stirring and mixing, freeze-drying to obtain strain freeze-dried powder, weighing 140 g of melted chocolate slurry, 100 g of light cream and 55-60 g of white granulated sugar, uniformly mixing, preheating to 40-42 ℃, homogenizing and sterilizing, adding the strain freeze-dried powder, ultrasonically mixing for 10-15 minutes, cooling to 28-30 ℃, placing in a constant-temperature fermentation box for fermentation, casting the fermented cream chocolate slurry into a mold at 33-35 ℃, vibrating and degassing, cooling and molding at 5-6 ℃, demolding to prepare a finished chocolate product, and packaging.

As a further description of the above scheme, the preparation method of the tyrosine solution in step (1) is as follows: weighing 0.14-0.16 g of tyrosine, adding 6-7 ml of hydrochloric acid solution with the molar concentration of 1.2-1.3 mol/L, stirring for dissolving, then using the hydrochloric acid solution with the molar concentration of 0.2-0.3 mol/L to fix the volume to 100 ml, then sucking 10 ml of constant volume liquid, fixing the volume to 100 ml by using the hydrochloric acid solution with the molar concentration of 0.2-0.3 mol/L, and preparing the obtained liquid.

As a further description of the above protocol, the pH of the phosphate buffer of step (1) is between 7.1 and 7.2.

As a further description of the above scheme, the fermentation culture temperature in step (1) is 37.0-37.2 ℃.

As a further description of the above scheme, the total number of bacterial colony of the lyophilized powder of the strain obtained in step (2) is 1 × 10¹⁰～5×10¹⁰Per gram.

As a further description of the scheme, the whole milk granules in the step (2) are obtained by mixing whole milk powder and purified water according to the mass ratio of 1:18-20, boiling for 2-3 minutes and cooling.

As a further description of the above scheme, the homogenization pressure in the step (2) is 6.5-6.8MPa, and the homogenization temperature is 54-56 ℃.

As further description of the scheme, the consumption of the strain freeze-dried powder in the step (2) is 120U-140U per 1000L of the strain freeze-dried powder in the raw materials, the fermentation temperature in a constant temperature fermentation box is 36.0-36.4 ℃, and the fermentation time is 3.5-4.0 hours.

Compared with the prior art, the invention has the following advantages: in order to solve the problems of high fat content and poor metabolism in vivo of the existing cream chocolate, the invention provides a preparation method of fermented cream chocolate, which comprises the steps of culturing a leavening agent by a self-made culture medium, further preparing fermented dry powder, adding the fermented dry powder into chocolate paste and cream for fermentation, wherein the fermented cream enables the cream to have richer taste and can play a role in metabolic conversion, the accumulation of fat in vivo is reduced, the decomposition rate of the fat content reaches 33-37%, the cholesterol content is reduced by 44-48%, the lactic acid content is 0.7-1.0 mg/g, the prepared fermented cream chocolate has excellent sour and sweet taste, strong aromatic flavor, smoothness, no sticky feeling and strong refreshing feeling, and the invention effectively solves the problems of high fat content and poor metabolism in vivo of the existing cream chocolate, the prepared fermented cream chocolate has unique taste and flavor in the market, the fat carbohydrate contained in the fermented cream chocolate can be timely converted, utilized and metabolized by human bodies, the practical significance of improving the healthy development of the chocolate sugar processing industry and improving the market competitiveness can be realized, the value for improving the additional value research of chocolate processed products is higher, the rapid development and the resource sustainable development of the candy industry are remarkably promoted, and the technical scheme is extremely worthy of popularization and use.

Detailed Description

In order to make the objects, technical solutions and effects of the present invention clearer and clearer, the present invention is further described with reference to specific embodiments, and it should be understood that the specific embodiments described herein are only used for explaining the present invention and are not used for limiting the technical solutions provided by the present invention.