阅读说明：本技术 一种薄层涂挂巧克力组合物及其制备方法 (Thin-layer coating chocolate composition and preparation method thereof ) 是由 张来在 贾素青 黄艳丽 于 2019-09-02 设计创作，主要内容包括：本发明属于食品加工技术领域,具体涉及一种薄层涂挂巧克力组合物及其制备方法。所述组合物以所述薄层涂挂巧克力组合物的总质量计,包括如下质量百分含量的组分：甜味剂32－35％；乳粉3.0－3.4％；食用油脂46－50％；可可粉12－15％；乳化剂0.5－1.0％；其中,所述乳化剂为磷脂与聚甘油蓖麻醇酯的混合物。本发明通过各组分用量的调整,降低了食用油脂的用量,尤其是通过甜味剂和食用油脂等组分在特定比例下的配合使用,大幅降低了巧克力组合物的热量和粘度,使巧克力组合物具有优异的涂挂性能,能够制备得到涂挂厚度在800－900μm的巧克力涂层。(The invention belongs to the technical field of food processing, and particularly relates to a thin-layer coating chocolate composition and a preparation method thereof. The composition comprises the following components in percentage by mass based on the total mass of the thin coating chocolate composition: 32-35% of sweetening agent; 3.0 to 3.4 percent of milk powder; 46-50% of edible oil; 12-15% of cocoa powder; 0.5 to 1.0 percent of emulsifier; wherein the emulsifier is a mixture of phospholipid and polyglycerol polyricinoleate. According to the invention, the amount of the edible oil is reduced by adjusting the amount of each component, and particularly, the heat and the viscosity of the chocolate composition are greatly reduced by matching the sweetening agent, the edible oil and the like in a specific ratio, so that the chocolate composition has excellent coating performance, and the chocolate coating with the coating thickness of 800-900 mu m can be prepared.)

1. The thin coating chocolate composition is characterized by comprising the following components in percentage by mass based on the total mass of the thin coating chocolate composition:

32-35% of sweetening agent;

3.0 to 3.4 percent of milk powder;

46-50% of edible oil;

12-15% of cocoa powder;

0.5 to 1.0 percent of emulsifier;

wherein the emulsifier is a mixture of phospholipid and polyglycerol polyricinoleate.

2. The thin coated chocolate composition of claim 1, wherein the sweetener is at least one of white granulated sugar, sucrose, fructose, maltose syrup, stevia, honey, glucose, aspartame, saccharin, sorbitol mannitol, maltitol, or xylitol;

the edible oil is at least one of peanut oil, soybean oil, linseed oil, corn oil, castor oil, rapeseed oil, coconut oil or palm oil.

3. The thin-layer coated chocolate composition according to claim 1 or 2, wherein the edible oil is prepared from the following components in a mass ratio of (34-37): (12-16) coconut oil and palm oil;

the emulsifier is prepared from the following components in percentage by mass (3-6): and (2-4) phospholipid and polyglycerol polyricinoleate.

4. A method of preparing a thin enrobed chocolate composition according to any one of claims 1 to 3 comprising the steps of:

grinding sweetener to obtain sugar powder;

melting edible oil, adding cocoa powder, sugar powder and milk powder into the melted edible oil, performing low-speed cold grinding, adding part of phospholipid and all polyglycerol polyricinoleate 20-40 min before the low-speed cold grinding is started, and grinding feed liquid in a low-speed cold grinder for 40-50 min to obtain slurry A;

and (3) carrying out superfine grinding on the obtained slurry A for a period of time, adding the rest phospholipid, and continuing to carry out superfine grinding to obtain the thin-layer coating chocolate composition.

5. The method of claim 4, wherein the low speed cold milling is performed at 500-600 rpm; grinding until the fineness of the slurry A is 20-30 mu m.

6. The method of claim 4, wherein the chocolate composition has a fineness of 20 μm or less.

7. Process for the preparation of a thin-coated chocolate composition according to any of claims 4 to 6, characterized in that the particle size of the sugar powder is 50 to 60 μm.

8. The method of making a thin layer coated chocolate composition according to any of claims 4-6, wherein the portion of phospholipids is 25-35% by weight of the total phospholipids.

9. The method for preparing a chocolate coating composition according to any one of claims 4 to 6, wherein the remaining lecithin is added for a period of 25 to 35 minutes before the viscosity of the feed solution is increased or the grinding is finished;

the ultra-fine grinding time is 1.5-2.5 h in total.

10. The method of making a thin layer enrobed chocolate composition according to any of claims 4 to 6 wherein the edible fat or oil has a melting temperature of 40 to 50 ℃.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a thin-layer coating chocolate composition and a preparation method thereof.

Background

In recent years, with the development of the frozen drink industry, frozen drinks with coatings, in particular ice cream and popsicle, have gained a significant share in the cold drink market. The coating of the frozen drink refers to a layer of shell which is formed by coating a composition different from the frozen drink on the outside of the formed frozen drink core.

The most common frozen drink coating in the cold drink market is a fat-containing coating, commonly referred to as chocolate crusts or chocolate coatings, which is mainly composed of granulated sugar (sucrose), fats and oils (containing cocoa butter and/or cocoa butter replacers), milk solids, emulsifiers and the like. The chocolate coating enhances the shape retention and melt resistance of the frozen beverage, and the product with the chocolate coating not only has the characteristics of lubrication and ice-cold of the frozen beverage core material, but also has the rich taste of crisp and exquisite coating chocolate, and is deeply loved by the consumers.

However, chocolate coatings of a plurality of frozen drinks on the market at present have the defects of low brittleness and poor mouthfeel, the coating thickness is thick, the chocolate coatings can account for more than 30% of the cream of ice cream, and the heat of products is relatively high. In the prior art, Chinese patent document CN108244327A discloses a chocolate composition, which comprises 220 parts of sweetener 180, 750 parts of edible oil 550, 7-10 parts of emulsifier and 70-130 parts of chocolate. The coating method of the chocolate composition comprises the following steps: sequentially mixing and grinding a sweetening agent, chocolate and a proper amount of edible oil to obtain a chocolate base material; adding an emulsifier to the chocolate base and conching; adding the rest amount of edible oil into the chocolate base material refined for 24-72 h and mixing to obtain chocolate slurry; and coating or coating the chocolate paste to obtain the chocolate coating.

The above patent documents provide a chocolate composition which has good coating uniformity, a coating thickness of less than 1mm, and which is less likely to crack and to discharge a coating, and is free from a waxy feeling. However, the selection of 550-750 parts of edible oil inevitably leads to high heat of the chocolate coating, and if the amount of the edible oil is directly reduced, the problems of high viscosity of the chocolate composition, increased coating thickness and further increased heat are caused; meanwhile, the above patent documents have problems such as a long refining time.

Disclosure of Invention

Therefore, the technical problem to be solved by the invention is to overcome the defects of high heat, long refining time and the like of the chocolate coating in the prior art, thereby providing a thin coating chocolate composition and a preparation method thereof.

In order to solve the technical problems, the invention adopts the following technical scheme:

the invention provides a thin coating chocolate composition, which comprises the following components in percentage by mass based on the total mass of the thin coating chocolate composition:

32-35% of sweetening agent;

3.0 to 3.4 percent of milk powder;

46-50% of edible oil;

12-15% of cocoa powder;

0.5 to 1.0 percent of emulsifier;

wherein the emulsifier is a mixture of phospholipid and polyglycerol polyricinoleate.

Further, the sweetener is at least one of white granulated sugar, sucrose, fructose, maltose syrup, stevioside, honey, glucose, aspartame, saccharin, sorbitol, mannitol, maltitol or xylitol;

the edible oil is at least one of peanut oil, soybean oil, linseed oil, corn oil, castor oil, rapeseed oil, coconut oil or palm oil.

Further, the edible oil and fat comprises the following components in percentage by mass (34-37): (12-16) coconut oil and palm oil;

the emulsifier is prepared from the following components in percentage by mass (3-6): and (2-4) phospholipid and polyglycerol polyricinoleate.

The invention also provides a preparation method of the thin coating chocolate composition, which comprises the following steps:

grinding sweetener to obtain sugar powder;

melting edible oil, adding cocoa powder, sugar powder and milk powder into the melted edible oil, performing low-speed cold grinding, adding part of phospholipid and all polyglycerol polyricinoleate 20-40 min before the low-speed cold grinding is started, and grinding feed liquid in a low-speed cold grinder for 40-50 min to obtain slurry A;

and (3) carrying out superfine grinding on the obtained slurry A for a period of time, adding the rest phospholipid, and continuously carrying out superfine grinding to obtain the thin-layer coating chocolate composition.

Further, the parameters of the low-speed cold grinding are 500-600 rpm; grinding until the fineness of the slurry A is 20-30 mu m.

Furthermore, the fineness of the thin coating chocolate composition is less than or equal to 20 mu m.

Furthermore, the particle size of the powdered sugar is 50-60 μm.

Further, the part of phospholipids accounts for 25-35% of the total phospholipids.

Further, the time for adding the residual lecithin is 25-35 minutes before the viscosity of the feed liquid is increased and the feed liquid cannot flow or the grinding is finished;

the ultra-fine grinding time is 1.5-2.5 h in total.

Further, the melting temperature of the edible oil is 40-50 ℃.

The technical scheme of the invention has the following advantages:

1. the thin coating chocolate composition provided by the invention comprises the following components in percentage by mass based on the total mass of the thin coating chocolate composition: 32-35% of sweetening agent; 3.0 to 3.4 percent of milk powder; 46-50% of edible oil; 12-15% of cocoa powder; 0.5 to 1.0 percent of emulsifier; wherein the emulsifier is a mixture of phospholipid and polyglycerol polyricinoleate. According to the invention, the amount of the edible oil is reduced by adjusting the amount of each component, and particularly, the heat and the viscosity of the chocolate composition are greatly reduced by matching the sweetening agent, the edible oil, the emulsifier and other components in a specific proportion, so that the chocolate composition has excellent coating performance, and the chocolate coating with the coating thickness of 800-; meanwhile, through the mutual matching and synergistic effect of the components, the various properties of the chocolate composition are not different from those of the conventional chocolate composition in the prior art, and the problems of cracking, discharging and waxy feeling can not occur after the chocolate composition is coated and hung. The chocolate composition provided by the invention can be applied to coating of frozen drinks, water ices, ice creams, bread, biscuits and other foods, and has a wide application range.

2. The thin-layer coating chocolate composition provided by the invention has the effects of improving the unsaturation degree and facilitating the chocolate embrittlement stability by selecting edible oil and fat of coconut oil and palm oil in a specific ratio; through the selection of the phospholipid and the polyglycerol polyricinoleate in a specific ratio, the phospholipid and the polyglycerol polyricinoleate are found to be matched with each other, so that the emulsifying agent has the effects of adjusting proper viscosity, stabilizing the state of feed liquid and improving the emulsifying capacity.

3. The preparation method of the thin-layer coating chocolate composition provided by the invention comprises the steps of firstly, grinding the sweetening agent into powder to obtain powdered sugar; melting edible oil, adding cocoa powder, sugar powder and milk powder into the melted edible oil, performing low-speed cold grinding, adding part of phospholipid and all polyglycerol polyricinoleate 20-40 min before the low-speed cold grinding is started, and grinding feed liquid in a low-speed cold grinder for 40-50 min to obtain slurry A; and (3) carrying out superfine grinding on the obtained slurry A for a period of time, adding the rest phospholipid, and continuously carrying out superfine grinding to obtain the thin-layer coating chocolate composition. The method finds that the combination of low-speed cold grinding and superfine grinding can reduce the consumption of edible oil and fat for the first time, and the viscosity of the chocolate composition is not greatly increased, so that the coating effect is improved, the chocolate coating with the thickness of 800-; meanwhile, the preparation time of the chocolate composition can be greatly shortened and the production period is shortened by matching the steps. In addition, the sweetening agent is ground into powder, so that the product sensory flavor such as smoothness, rich feeling and the like of the chocolate coating can be improved; the phospholipid is added step by step at a specific time, so that the sensory flavor of the product can be further improved, the viscosity of the composition can be effectively reduced, and the coating performance is improved.

4. According to the preparation method of the thin-layer coating chocolate composition, parameters and conditions of each step, the particle size of the slurry and the refining time are controlled, the coating effect of the chocolate composition can be further improved, the coating method has high flavor sensory score, and the whole preference degree is excellent.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.

FIG. 1 is a graph of the viscosity of chocolate compositions prepared in example 1 of the present invention and in comparative examples 1-2;

FIG. 2 is a result of sensory evaluation of chocolate compositions prepared in example 1 and comparative example 3 of the present invention;

FIG. 3 is a graph showing the results of comparing the crispness of chocolate compositions prepared in example 1 of the present invention and comparative examples 1-2;

FIG. 4 is the overall sensory evaluation results of the chocolate compositions prepared in example 1 of the present invention and comparative examples 1 to 2.

Detailed Description

The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.