阅读说明：本技术 一种专用于负压渗透制备巧克力渗透冻干果蔬的巧克力酱 (Chocolate sauce specially used for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation ) 是由 范天华 张香梅 其他发明人请求不公开姓名 于 2020-12-11 设计创作，主要内容包括：本发明涉及一种专用于负压渗透制备巧克力渗透冻干果蔬的巧克力酱配方,以及采用该配方的巧克力酱产品及其制作方法,以及巧克力渗透冻干果蔬的制作方法；采用本发明配方的巧克力酱,应用于负压渗透冻干果蔬时,能够均匀地渗透到冻干果蔬物料的内部,获得的产品基本无油腻感和颗粒感,并且在获得较高渗透比的同时,还保留冻干果蔬原本的风味,口感和风味效果俱佳。(The invention relates to a chocolate sauce formula special for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation, a chocolate sauce product adopting the formula and a manufacturing method thereof, and a manufacturing method of the chocolate permeation freeze-dried fruits and vegetables; when the chocolate sauce prepared by the formula is applied to negative pressure permeation freeze-dried fruits and vegetables, the chocolate sauce can uniformly permeate into the freeze-dried fruits and vegetables, the obtained product is basically free of greasy feeling and granular feeling, the original flavor of the freeze-dried fruits and vegetables is kept while a high permeation ratio is obtained, and the taste and flavor effect are good.)

1. A chocolate sauce formula special for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation comprises a base component and an additive component,

the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:

wherein the cocoa butter substitute is a combination of refined coconut oil and hydrorefined palm kernel oil; the content of total fatty acid is 92-98% wt based on 100% of the total weight of the cocoa butter substitute; wherein lauric acid comprises 35% to 50% wt of total fatty acids, based on 100% by weight of the total fatty acids;

the SFC value of the cocoa butter substitute at 20 ℃ is 60-72%; the SFC value of the mixed oil of the cocoa butter, the cocoa butter substitute and the anhydrous cream at 20 ℃ is 45-62 percent;

the additive component comprises maltitol, non-dairy creamer and an emulsifier;

based on 100 parts of the basic component, the weight of the maltitol in the additive component is 2-3 parts, the weight of the non-dairy creamer is 3-5 parts, and the weight of the emulsifier is 0.5-1 part;

wherein the emulsifier is phospholipid, and the particle size of the powder of the non-dairy creamer is less than 200 meshes.

2. The chocolate paste formulation of claim 1, wherein:

the desalted whey powder is desalted whey powder D40.

3. The chocolate paste formulation of claim 1, wherein:

the sugar powder is white sugar powder.

4. The chocolate paste formulation of claim 1, wherein:

the additive component also comprises essence and flavor; the essence comprises the base component and 0.01-0.03 part by weight of the essence, wherein the base component is 100 parts by weight.

5. The utility model provides a chocolate sauce of chocolate infiltration freeze-dried fruit vegetables is prepared in special use of negative pressure infiltration which characterized in that: the chocolate paste is prepared by the chocolate paste formula which is specially used for preparing the chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation according to any one of claims 1 to 4.

6. A method for preparing chocolate sauce special for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation is characterized by comprising the following steps:

the preparation method adopts the chocolate sauce formula special for preparing the chocolate permeation freeze-dried fruits and vegetables by negative pressure permeation as claimed in any one of claims 1 to 4, and comprises the following steps:

step 1), carrying out oil dissolving: mixing the cocoa butter, the cocoa butter substitute and the anhydrous butter according to the formula, and heating to melt;

step 2), grinding: putting 40-60 wt% of the melted oil obtained in the step 1) into a chocolate refiner, then weighing powdered sugar, whole milk powder, desalted whey powder, maltitol and non-dairy creamer according to the formula, putting into the chocolate refiner for grinding until the fineness of the material reaches 20 micrometers, then putting the rest melted oil into the chocolate refiner for further grinding until the fineness of the material is less than 10 micrometers, and stopping grinding; and adding the rest additive components into the chocolate refiner according to the formula, grinding until the fineness of the material reaches below 20 micrometers, and stopping grinding to obtain the chocolate sauce specially used for preparing the chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation.

7. A manufacturing method of chocolate permeation freeze-dried fruits and vegetables is characterized in that:

pouring the chocolate sauce which is specially used for preparing the chocolate permeation freeze-dried fruits and vegetables by the negative pressure permeation and is obtained by the preparation method of claim 6 into a negative pressure permeation machine, and then pouring the freeze-dried fruits and vegetables into the negative pressure permeation machine, so that the freeze-dried fruits and vegetables are completely immersed in the chocolate sauce; and starting the negative pressure infiltration machine, infiltrating for 20-60 s under the negative pressure of 70-90kpa, spin-drying and drying to obtain the chocolate infiltration freeze-dried fruit and vegetable.

8. The chocolate permeation freeze-dried fruit and vegetable is characterized in that:

the chocolate permeation freeze-dried fruit and vegetable is manufactured by the manufacturing method of claim 7.

Technical Field

The invention relates to a chocolate sauce formula special for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation, a chocolate sauce product adopting the formula and a preparation process, and belongs to the technical field of food processing.

Background

Chocolate, as a fatty candy, is popular among people due to its unique taste, and has the functions of providing energy, refreshing, regulating immunity, preventing cardiovascular diseases, and the like.

At present, some dried fruit and vegetable foods with auxiliary chocolate addition, such as dried fruit and vegetable foods with chocolate coatings or fillings, are on the market, the chocolate coatings or fillings of the dried fruit and vegetable foods are only in surface contact with each other and are still in a mutually separated state, so that the taste is single, and the diversified demands of the market are difficult to meet.

In order to enable the dried fruits and vegetables to be fused with the chocolate, negative pressure permeation and other technologies are tried to be adopted in the prior art, the chocolate is permeated into the freeze-dried fruits and vegetables, and the chocolate is fused with the freeze-dried fruits and vegetables, so that the flavor and the taste are improved.

However, the existing production of chocolate osmotic freeze-dried fruits and vegetables has some problems, for example, in the case of osmotic freeze-dried strawberry products, if a common chocolate paste product is permeated into the tissues of freeze-dried strawberries in a negative pressure permeation environment, only cocoa butter can permeate into the tissues of the freeze-dried strawberries, and other component particles of chocolate only cover the surfaces of the freeze-dried strawberries, so that the prepared food has strong greasy feeling, obvious granular feeling and poor overall taste; on the other hand, the internal space of the tissue of the freeze-dried strawberry after infiltration is substantially filled with the cocoa butter, so that the flavor of the freeze-dried strawberry itself is lost.

Therefore, the technical problem to be solved in the art is to provide a chocolate paste formula for preparing chocolate freeze-dried fruits and vegetables by negative pressure osmosis; the chocolate sauce adopting the formula can uniformly permeate into the freeze-dried fruit and vegetable materials, the obtained product has no greasy feeling and granular feeling, and the mouthfeel of the freeze-dried fruit and vegetable is kept while higher permeability is obtained.

Disclosure of Invention

In order to solve the technical problems, the invention provides a chocolate paste formula special for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation, which comprises a base component and an additive component,

the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:

wherein the cocoa butter substitute is a combination of refined coconut oil and hydrorefined palm kernel oil; the content of total fatty acid is 92-98% wt based on 100% of the total weight of the cocoa butter substitute; wherein lauric acid comprises 35% to 50% wt of total fatty acids, based on 100% by weight of the total fatty acids;

the SFC value of the cocoa butter substitute at 20 ℃ is 60-72%; the SFC value of the mixed oil of the cocoa butter, the cocoa butter substitute and the anhydrous cream at 20 ℃ is 45-62 percent;

the additive component comprises maltitol, non-dairy creamer and an emulsifier;

based on 100 parts of the basic component, the weight of the maltitol in the additive component is 2-3 parts, the weight of the non-dairy creamer is 3-5 parts, and the weight of the emulsifier is 0.5-1 part;

wherein the emulsifier is phospholipid, and the particle size of the powder of the non-dairy creamer is less than 200 meshes.

Preferably, the desalted whey powder is desalted whey powder D40.

Preferably, the sugar powder is white sugar powder.

Preferably, the additional component further comprises a perfume; the essence comprises the base component and 0.01-0.03 part by weight of the essence, wherein the base component is 100 parts by weight.

The invention further provides a chocolate paste specially used for preparing the chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation, wherein the chocolate paste adopts the formula of the chocolate paste specially used for preparing the chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation.

The invention also provides a method for preparing the chocolate sauce specially used for preparing the chocolate osmotic freeze-dried fruits and vegetables by negative pressure osmosis, wherein,

the preparation method adopts the formula of the chocolate sauce specially used for preparing the chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation, and comprises the following steps:

step 1), carrying out oil dissolving: mixing the cocoa butter, the cocoa butter substitute and the anhydrous butter according to the formula, and heating to melt;

step 2), grinding: putting 40-60 wt% of the melted oil obtained in the step 1) into a chocolate refiner, then weighing powdered sugar, whole milk powder, desalted whey powder, maltitol and non-dairy creamer according to the formula, putting into the chocolate refiner for grinding until the fineness of the material reaches 20 micrometers, then putting the rest melted oil into the chocolate refiner for further grinding until the fineness of the material is less than 10 micrometers, and stopping grinding; and adding the rest additive components into the chocolate refiner according to the formula, grinding until the fineness of the material reaches below 20 micrometers, and stopping grinding to obtain the chocolate sauce specially used for preparing the chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation.

The invention also provides a method for preparing the chocolate permeation freeze-dried fruit and vegetable, wherein,

pouring the chocolate sauce which is specially used for preparing the chocolate permeation freeze-dried fruits and vegetables by negative pressure permeation and is obtained by the preparation method into a negative pressure permeation machine, and then pouring the freeze-dried fruits and vegetables into the negative pressure permeation machine, so that the freeze-dried fruits and vegetables are completely immersed in the chocolate sauce; and starting the negative pressure infiltration machine, infiltrating for 20-60 s under the negative pressure of 70-90kpa, spin-drying and drying to obtain the chocolate infiltration freeze-dried fruit and vegetable.

The invention also provides a chocolate permeation freeze-dried fruit and vegetable, wherein the chocolate permeation freeze-dried fruit and vegetable is prepared by the preparation method.

The chocolate sauce specially used for preparing the chocolate permeation freeze-dried fruits and vegetables by adopting the formula is applied to the negative pressure permeation freeze-dried fruits and vegetables, can uniformly permeate into the freeze-dried fruits and vegetables, and the obtained product has no greasy feeling and granular feeling basically, keeps the original flavor of the freeze-dried fruits and vegetables while obtaining higher permeation ratio, and has good taste and flavor effect.

Detailed Description

In one embodiment of the invention, the chocolate sauce formula special for preparing the chocolate osmotic freeze-dried fruits and vegetables through negative pressure osmosis comprises a base component and an additive component,

the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:

wherein the cocoa butter substitute is a combination of refined coconut oil and hydrorefined palm kernel oil; the content of total fatty acid is 92-98% wt based on 100% of the total weight of the cocoa butter substitute; wherein lauric acid comprises 35% to 50% wt of total fatty acids, based on 100% by weight of the total fatty acids;

the SFC value of the cocoa butter substitute at 20 ℃ is 60-72%; the SFC value of the mixed oil of the cocoa butter, the cocoa butter substitute and the anhydrous cream at 20 ℃ is 45-62 percent;

the additive component comprises maltitol, non-dairy creamer and an emulsifier;

based on 100 parts of the basic component, the weight of the maltitol in the additive component is 2-3 parts, the weight of the non-dairy creamer is 3-5 parts, and the weight of the emulsifier is 0.5-1 part;

wherein the emulsifier is phospholipid, and the particle size of the powder of the non-dairy creamer is less than 200 meshes.

In order to solve the problem of the chocolate permeation freeze-dried fruits and vegetables in the prior art, the inventor improves the existing chocolate sauce formula, and unexpectedly finds that the special combination of cocoa butter substitute, namely the combination of refined coconut oil and hydrogenated refined palm kernel oil, is adopted, and the oil meets the special conditions: based on the total weight of the cocoa butter substitute, the content of total fatty acid is 92-98 wt%; in the total fatty acids, lauric acid accounts for 35-50% wt; the SFC value of the cocoa butter substitute at 20 ℃ is 60-72%; the SFC value of the mixed oil of the cocoa butter, the cocoa butter substitute and the anhydrous cream at 20 ℃ is 45-62%; and maltitol and non-dairy creamer are added, so that the chocolate sauce specially used for negative pressure infiltration can be obtained; when the chocolate sauce is applied to the freeze-dried fruits and vegetables subjected to negative pressure permeation, the chocolate sauce can uniformly permeate into the freeze-dried fruits and vegetables, the obtained product is basically free of greasy feeling and granular feeling, the original flavor of the freeze-dried fruits and vegetables is kept while a high permeation ratio is obtained, and the taste and flavor effect are good.

The present invention will be further described with reference to the following examples, but the present invention is not limited to these specific embodiments.

Chocolate paste formula for preparing chocolate freeze-dried fruits and vegetables by negative pressure osmosis in examples 1-3

The chocolate sauce formula comprises a base component and an additive component;

the basic components of examples 1-3 are the same; the base component comprises the following components in parts by weight based on 100 parts by weight of the base component:

in this example, cocoa butter was a DB403 product from shaoxing keshing cocoa products ltd, and anhydrous cream was obtained from the new zealand permanent nature group;

powdered sugar was purchased from Guangzhou Hua confectionery, Inc., whole milk powder was purchased from the New Zealand Hengyun group, and desalted whey powder was desalted whey powder D40 and purchased from the New Zealand Hengyun group.

In example 1, cocoa butter substitute was a composition of refined coconut oil and hydrorefined palm kernel oil, and of 20 parts of cocoa butter substitute, 12 parts of refined coconut oil and 8 parts of hydrorefined palm kernel oil (the weight ratio of refined coconut oil to hydrorefined palm kernel oil was 3: 2); the refined coconut oil is purchased from Yihaijiali group, and the hydrogenated refined palm kernel oil is purchased from Yihaijiali group; in example 1, the total fatty acid content of cocoa butter replacers was about 95% wt; lauric acid was about 47% wt in total fatty acids; the SFC value of the cocoa butter replacer composition at 20 ℃ is about 60%; the SFC value of the mixed fat of cacao butter, cocoa butter substitute and anhydrous butter at 20 ℃ is about 57%.

In example 2, the cocoa butter substitute was a composition of refined coconut oil and hydrorefined palm kernel oil, and of the 20 parts of cocoa butter substitute, 10 parts of refined coconut oil and 10 parts of hydrorefined palm kernel oil (the weight ratio of refined coconut oil to hydrorefined palm kernel oil was 1: 1); the source of refined coconut oil and hydrorefined palm kernel oil was the same as in example 1. In example 2, the total fatty acid content of cocoa butter replacers was about 94% wt; lauric acid was about 48% wt in total fatty acids; the cocoa butter replacer composition has an SFC value of about 66% at 20 ℃; the SFC value of the mixed fat of cacao butter, cocoa butter substitute and anhydrous butter at 20 ℃ is about 59%.

In example 3, the cocoa butter substitute was a composition of refined coconut oil and hydrorefined palm kernel oil, and of the 20 parts of cocoa butter substitute, 8 parts of refined coconut oil and 12 parts of hydrorefined palm kernel oil (the weight ratio of refined coconut oil to hydrorefined palm kernel oil was 2: 3); the source of refined coconut oil and hydrorefined palm kernel oil was the same as in example 1. In example 3, the total fatty acid content of cocoa butter replacers was about 93% wt; lauric acid was about 48% wt in total fatty acids; the cocoa butter replacer composition has an SFC value of about 71% at 20 ℃; the SFC value of the mixed fat of cacao butter, cocoa butter substitute and anhydrous butter at 20 ℃ is about 60%.

The inventors have made extensive attempts to find that cocoa butter replacers must meet specific parameter conditions, 1) compositions employing refined coconut oil and hydrorefined palm kernel oil are required; 2) the content of total fatty acid is 92-98% wt; 3) in the total fatty acid, lauric acid accounts for 35-50% by weight; 4) the SFC value of the cocoa butter substitute at 20 ℃ is 60-72%; and 5) the SFC value of the mixed oil of the cocoa butter, the cocoa butter substitute and the anhydrous cream at 20 ℃ is 45-62%; it will be apparent to those skilled in the art that suitable refined coconut oil, hydrorefined palm kernel oil, and anhydrous butter can be selected for combination as long as the 5 conditions described above are met.

The additive components of examples 1-3 comprise maltitol, non-dairy creamer, emulsifier and flavor;

based on 100 parts of the basic components:

in example 1, the weight of maltitol is 2 parts, the weight of non-dairy creamer is 3 parts, the weight of emulsifier is 0.5 parts, and the weight of essence is 0.02 parts;

in example 2, the weight of maltitol is 2.5 parts, the weight of non-dairy creamer is 4 parts, the weight of emulsifier is 0.8 parts, and the weight of essence is 0.01 parts;

in example 3, the weight of maltitol is 3 parts, the weight of non-dairy creamer is 5 parts, the weight of emulsifier is 1 part, and the weight of essence is 0.03 part;

wherein maltitol is purchased from Shandong Futian pharmaceutical Co., Ltd; the non-dairy creamer is purchased from Hangzhou Max food materials Co, and has a particle size of less than 200 meshes; the emulsifier is phospholipid and is purchased from Jiangsu Polyogen Biotech Co.

The preparation method of the chocolate sauce specially used for preparing the chocolate freeze-dried fruits and vegetables through negative pressure permeation in the embodiment 1-3 comprises the following steps:

step 1), carrying out oil dissolving: respectively mixing cocoa butter, cocoa butter substitute and anhydrous butter according to the above formula, and heating for melting;

step 2), grinding: putting 50 wt% of the melted oil obtained in the step 1) into a chocolate refiner, weighing powdered sugar, whole milk powder, desalted whey powder, maltose and non-dairy creamer according to a formula, putting into the chocolate refiner for grinding until the fineness of the material reaches 20 micrometers, adding the rest melted oil for continuous grinding until the fineness of the material is less than 10 micrometers, and stopping grinding; and adding the rest additive components (namely emulsifier and essence) into the chocolate refiner according to the formula, grinding until the fineness of the materials reaches below 10 micrometers, and stopping grinding to obtain the chocolate sauce specially used for preparing the chocolate freeze-dried fruits and vegetables by negative pressure osmosis.

Examples 4-6 chocolate paste formulations for the preparation of chocolate lyophilized fruits and vegetables by negative pressure osmosis

The chocolate sauce formula comprises a base component and an additive component;

the basic components of examples 4-6 are the same; the base component comprises the following components in parts by weight based on 100 parts by weight of the base component:

in example 4, cocoa butter substitute was a composition of refined coconut oil and hydrorefined palm kernel oil, and of 30 parts of cocoa butter substitute, 18 parts of refined coconut oil and 12 parts of hydrorefined palm kernel oil (the weight ratio of refined coconut oil to hydrorefined palm kernel oil was 3: 2); the source of refined coconut oil and hydrorefined palm kernel oil was the same as in example 1. In example 4, the total fatty acid content of cocoa butter replacers was about 95% wt; lauric acid was about 47% wt in total fatty acids; the SFC value of the cocoa butter replacer composition at 20 ℃ is about 60%; the SFC value of the mixed fat of cacao butter, cocoa butter substitute and anhydrous butter at 20 ℃ is about 56%.

In example 5, cocoa butter substitute was a composition of refined coconut oil and hydrorefined palm kernel oil, and of 30 parts of cocoa butter substitute, 15 parts of refined coconut oil and 15 parts of hydrorefined palm kernel oil (the weight ratio of refined coconut oil to hydrorefined palm kernel oil was 1: 1); the source of refined coconut oil and hydrorefined palm kernel oil was the same as in example 1. In example 5, the total fatty acid content of cocoa butter replacers was about 94% wt; lauric acid was about 48% wt in total fatty acids; the cocoa butter replacer composition has an SFC value of about 66% at 20 ℃; the SFC value of the mixed fat of cacao butter, cocoa butter substitute and anhydrous butter at 20 ℃ is about 59%.

In example 6, cocoa butter substitute was a composition of refined coconut oil and hydrorefined palm kernel oil, and of 30 parts of cocoa butter substitute, 12 parts of refined coconut oil and 18 parts of hydrorefined palm kernel oil (the weight ratio of refined coconut oil to hydrorefined palm kernel oil was 2: 3); the source of refined coconut oil and hydrorefined palm kernel oil was the same as in example 1. In example 6, the total fatty acid content of cocoa butter replacers was about 93% wt; lauric acid was about 48% wt in total fatty acids; the cocoa butter replacer composition has an SFC value of about 71% at 20 ℃; the SFC value of the mixed fat of cacao butter, cocoa butter substitute and anhydrous butter at 20 ℃ is about 61%.

The additive components of examples 4-6 comprise maltitol, non-dairy creamer, emulsifier and flavor; based on 100 parts of the basic components: in examples 4-6, the weight of maltitol was 2 parts, the weight of non-dairy creamer was 3 parts, the weight of emulsifier was 0.5 parts, and the weight of essence was 0.02 parts; the sources of the added components are the same as those in examples 1 to 3, and detailed description thereof is omitted.

The preparation method of the chocolate paste special for preparing the chocolate freeze-dried fruits and vegetables in the embodiments 4 to 6 is the same as that in the embodiments 1 to 3, and details are not repeated.

Effect data

Comparative example 1a

Comparative example 1a differs from example 1 only in that: the cocoa butter substitutes are selected differently;

the cocoa butter replacer used in comparative example 1a was cocoa butter replacer, soybean oil, conventionally used in chocolate formulations for baked goods, purchased from jacairi group. The total fatty acid content of the cocoa butter substitute is 94% wt; wherein lauric acid comprises 0% wt of total fatty acids; the SFC of the cocoa butter substitute is about 0% at 20 ℃.

The rest of the technical contents are the same as those in embodiment 1, and detailed description is omitted.

Comparative example 1b

Comparative example 1b differs from example 1 only in that: the cocoa butter substitutes are selected differently;

comparative example 1b used 20 parts of single refined coconut oil as cocoa butter substitute; the total fatty acid content of the cocoa butter substitute is 98% wt; wherein lauric acid comprises 46% wt of the total fatty acids; the SFC of the cocoa butter substitute is about 37% at 20 ℃.

The rest of the technical contents are the same as those in embodiment 1, and detailed description is omitted.

Comparative example 1c

Comparative example 1c differs from example 1 only in that: the cocoa butter substitutes are selected differently;

comparative example 1c used 20 parts of single hydrorefined palm kernel oil as cocoa butter substitute; the total fatty acid content of the cocoa butter substitute is 90 wt%; wherein lauric acid comprises 50% wt of the total fatty acids; the SFC of the cocoa butter substitute is about 95% at 20 ℃.

The rest of the technical contents are the same as those in embodiment 1, and detailed description is omitted.

Comparative example 1d

Comparative example 1d differs from example 1 only in that: no "maltitol" was added;

the rest of the technical contents are the same as those in embodiment 1, and detailed description is omitted.

Application example

To examine the technical effects of the chocolate pastes obtained in examples 1-6 and comparative examples 1a-1d above, they were applied to the manufacture of chocolate-infiltrated freeze-dried fruits and vegetables.

The preparation method comprises the following steps: respectively pouring the chocolate pastes obtained in the above examples 1-6 and the comparative examples 1a-1d into a negative pressure penetrating machine, and then pouring the freeze-dried fruits and vegetables into the negative pressure penetrating machine, so that the freeze-dried fruits and vegetables are completely immersed in the chocolate paste; and starting a negative pressure infiltration machine, infiltrating for about 30s under the negative pressure of 80kpa, spin-drying and airing to obtain the chocolate infiltration freeze-dried fruit and vegetable.

The above-described manufacturing methods were used for examples 1 to 6 and comparative examples 1a to 1d, and the same batch was manufactured. 10 parallel experiments were made for each group and the results were counted.

The "penetration ratio" refers to the ratio of the weight of chocolate penetrating into the dried freeze-dried fruits and vegetables to the original weight of the dried fruits and vegetables. If the penetration ratio is less than 40%, it is "poor"; if the penetration ratio is 40% -55%, the product is 'good'; if the penetration ratio is more than 55%, it is "excellent".

The "taste evaluation" means that the taste of the freeze-dried fruits and vegetables after the penetration of chocolate is evaluated as "poor" if the fruits and vegetables have a greasy feeling and a granular feeling; the mouthfeel was evaluated as "good" if no greasy or grainy feel was evident, and "excellent" if no greasy or grainy feel was present.

The term "flavor evaluation" means that the flavor evaluation is "poor" if the original flavor of the freeze-dried fruit and vegetable is lost, the flavor evaluation is "good" if the original flavor of the freeze-dried fruit and vegetable is retained but the flavor is not harmonized with the chocolate flavor, and the flavor evaluation is "excellent" if the chocolate flavor and the flavor of the freeze-dried fruit and vegetable are harmonized with each other.

See table 1 below for statistical results:

TABLE 1

As can be seen from table 1 above, the chocolate paste prepared in examples 1-6 of the present application is applied to the negative pressure osmotic freeze-dried fruits and vegetables, and is significantly improved, has high permeation ratio, and has better effect in taste and flavor compared with the chocolate osmotic freeze-dried fruits and vegetables in the prior art.

Comparative examples 1a to 1c differ from example 1 only in "the choice of cocoa butter replacers", the cocoa butter replacer used in comparative example 1a being the cocoa butter replacer conventionally used in chocolate formulations for baked products (soybean oil from jaboticari group, gaihai), the cocoa butter replacer used in comparative example 1b being one of the mixed fats used in example 1 (refined coconut oil only), the cocoa butter replacer used in comparative example 1c being the other of the mixed fats used in example 1 (hydrogenated refined palm kernel oil only); as can be seen from the results in Table 1, the chocolate paste obtained in comparative example 1a applied to the negative pressure permeation freeze-dried fruits and vegetables has very poor permeation effect and poor taste and flavor; comparative examples 1b and 1c have slightly better penetration than comparative example 1a, but also have poorer mouthfeel and flavor profiles, and overall, the results of comparative examples 1a-1c are significantly worse than example 1.

This shows that the chocolate paste prepared by the scheme of example 1 of the application adopts cocoa butter substitutes meeting the specific parameter conditions (the cocoa butter substitutes are a composition of refined coconut oil and hydrogenated refined palm kernel oil, the total fatty acid content is 92-98 wt% based on the total weight of the cocoa butter substitutes, lauric acid accounts for 35-50 wt% in the total fatty acid, the SFC value of the cocoa butter substitutes at 20 ℃ is 60-72%, and the SFC value of the mixed fat of the cocoa butter substitutes, the cocoa butter substitutes and anhydrous butter at 20 ℃ is 45-62%), and the obtained product is basically free of greasy feeling and granular feeling and has better mouthfeel when being applied to negative pressure osmosis freeze-dried fruits and vegetables; more importantly, the original flavor of the freeze-dried fruits and vegetables is not damaged while high permeation ratio is obtained, and the flavor is better.

Comparative example 1d differs from example 1 only in that no maltitol was added, and as can be seen from the results in table 1, comparative example 1d is inferior in penetration effect, mouthfeel and flavor, being significantly inferior to example 1; this indicates that the effect of adding the creamer and the maltitol simultaneously cannot be achieved by adding the creamer alone; for the scheme of this application, add vegetable fat end and maltitol simultaneously, both have synergistic effect to infiltration effect, taste and flavor effect.

In conclusion, it can be seen that the chocolate paste obtained by using the cocoa butter replacers of examples 1-6 according to the present application (the cocoa butter replacer is a composition of refined coconut oil and hydrogenated refined palm kernel oil, wherein the total fatty acid content is 92-98 wt% based on the total weight of the cocoa butter replacer, and lauric acid is 35-50 wt% in the total fatty acids, the SFC value of the cocoa butter replacer at 20 ℃ is 60-72%, and the SFC value of the mixed fat of the cocoa butter, the cocoa butter replacer and anhydrous butter at 20 ℃ is 45-62%) and simultaneously adding a specific amount of the composition of vegetable fat powder and maltitol can uniformly permeate into the freeze-dried fruit and vegetable materials, the obtained product has substantially no greasy feeling and granular feeling, and the original flavor of the freeze-dried fruit and vegetable is maintained while a high penetration ratio is obtained, has good taste and flavor.

It should be understood that although the present description refers to embodiments, not every embodiment contains only a single technical solution, and such description is for clarity only, and those skilled in the art should make the description as a whole, and the technical solutions in the embodiments can also be combined appropriately to form other embodiments understood by those skilled in the art.

The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.