Pullulan-containing chocolate and process for producing products thereof

A technology of pullulan polysaccharide and production technology, which is applied in the field of production technology of chocolate and its products, can solve the problems of chocolate blank, low calorie, etc., and achieve the effects of prolonged shelf life, simple process and not easy to melt

Inactive Publication Date: 2010-06-16
天津实发中科百奥工业生物技术有限公司
View PDF0 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pullulan polysaccharide has excellent film-forming properties, water retention and adhesiveness, is edible and low in calories, and has a wide range of uses in cosmetics, medicine, food and other industries. In 2006, it was

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Fully dissolve the pullulan in pure water at a concentration (weight) ratio of 1%, and set aside.

[0016] (2) Weighing (weight %): weigh various ingredients according to the chocolate formula: white granulated sugar powdered sugar (120-150 mesh) 40%, whole milk powder 15%, skimmed milk powder 10%, cocoa butter 25%, cocoa 10% powder, 0.5% lecithin; appropriate amount (trace amount) of spices.

[0017] (3) Fine grinding: Melt cocoa butter at ≤60°C and finely grind it with other ingredients (except lecithin) at 40-50°C for 16-22 hours, requiring fineness ≤20 μm and moisture <1%.

[0018] (4) Refining: Refining the ground material together with lecithin at 48-65°C for 2448 hours until the chocolate liquor reaches a certain fluid state and meets its control index.

[0019] (5) Temperature adjustment and heat preservation: firstly, the chocolate slurry is lowered from 40°C to 29°C, so that the cocoa butter begins to crystallize; then it is cooled from 29°C to 27°C to fo...

Embodiment 2

[0023] (1) Fully dissolve the pullulan in pure water at a concentration (weight) ratio of 3%, and set aside.

[0024] (2) Weighing (weight%): Weigh various ingredients according to the formula: white granulated sugar (120-150 mesh) 44%, whole milk powder 15%, skimmed milk powder 10.5%, cocoa butter 20%, cocoa powder 10%, 0.5% lecithin; appropriate amount (trace amount) of spices.

[0025] (3) Fine grinding: Melt cocoa butter at ≤60°C and finely grind it with other ingredients (except lecithin) at 40-50°C for 16-22 hours, requiring fineness ≤20 μm and moisture <1%.

[0026] (4) Refining: Refining the ground material together with lecithin at 48-65°C for 24-48 hours until the chocolate liquor reaches a certain fluid state and meets its control index.

[0027] (5) Temperature adjustment and heat preservation: firstly, the chocolate slurry is lowered from 40°C to 29°C, so that the cocoa butter begins to crystallize; then it is cooled from 29°C to 27°C to form the crystallization ...

Embodiment 3

[0031] (1) Fully dissolve the pullulan in pure water at a concentration (weight) ratio of 0.1%, and set aside.

[0032] (2) Weighing (weight %): weigh various ingredients according to the chocolate formula: white granulated sugar powdered sugar (120-150 mesh) 41%, whole milk powder 15%, skimmed milk powder 10%, cocoa butter 22%, cocoa powder 11.5%, lecithin 0.5%; appropriate amount (trace amount) of spices.

[0033] (3) Fine grinding: Melt cocoa butter at ≤60°C and finely grind it with other ingredients (except lecithin and pullulan) at 40-50°C for 16-22 hours, requiring fineness ≤20μm, moisture < 1%.

[0034] (4) Refining: Refining the ground material together with lecithin and pullulan at 48-65°C for 24-48 hours until the chocolate liquor reaches a certain fluid state and meets its control index.

[0035] (5) Temperature adjustment and heat preservation: firstly, the chocolate slurry is lowered from 40°C to 29°C, so that the cocoa butter begins to crystallize; then it is c...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to pullulan-containing chocolate and a process for producing products thereof. The process comprises the following steps of: when the pullulan is used as a film coating agent: fully dissolving pullulan in pure water to prepare aqueous solution at a weight concentration of 0.5 to 5 percent for later use, weighing up all raw materials according to the formula of the chocolate, and evenly coating the prepared aqueous solution of pullulan on the surface of a mould during injection moulding; and when the pullulan is used as an emulsifier: fully dissolving pullulan in pure water to prepare aqueous solution at a weight concentration of 0.5 to 1 percent for later use, melting cocoa butter in the formula at a temperature of less than or equal to 60 DEG C, mixing the melted cocoa butter with other raw materials except lecithin and pullulan, fine-grinding the mixture at a temperature of between 40 and 50 DEG C for 16 to 22 hours until the degree of fineness is less than or equal to 20mum and the water content is less than 1 percent, adding lecithin and aqueous solution of pullulan respectively, refining the mixed solution at a temperature of between 48 and 65 DEG C for 24 to 48 hours until the chocolate pulp is in a certain fluid state, performing the working procedures of temperature regulation, thermal preservation, injection moulding, jumping vibration, cooling, demoulding, picking, packaging and storing. With the pullulan, the chocolate offers a fine taste, is insusceptible to melting and frosting and can be stored for a long time.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of pullulan-containing chocolate and its products. Background technique [0002] Pullulan, also known as pullulan, pullulan. It is a kind of extracellular pure natural polymer polysaccharide produced by microbial fermentation with starch or sugar as raw material. Its chemical composition is mainly polymaltotriose linked by α-1,6 glucosidic bonds, and it is very soluble in water. , safe and non-toxic, colorless and tasteless. Pullulan polysaccharide has excellent film-forming properties, water retention and adhesiveness, is edible and low in calories, and has a wide range of uses in cosmetics, medicine, food and other industries. In 2006, it was listed in the food additive catalog by the Ministry of Health; However, the application in the preparation of chocolate is still blank, and there is no relevant report on the application of pullulan in chocolate proces...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23G1/40
Inventor 韩慧徐勇虎许勤虎
Owner 天津实发中科百奥工业生物技术有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap