Industrialized production method of high-quality low-cost chocolate

A production method and chocolate technology, applied in cocoa, food science, application and other directions, can solve problems such as the influence of chocolate taste, and achieve the effects of reducing heat, reducing production costs, and maintaining quality and flavor

Active Publication Date: 2012-12-05
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem with this type of technology is that the melting point of substitute cocoa butter is 3-4°C higher than that of cocoa butter, which will have a certain impact on the taste of chocolate, and it is necessary to change the chocolate production formula to a large extent to produce chocolate with better taste

Method used

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  • Industrialized production method of high-quality low-cost chocolate
  • Industrialized production method of high-quality low-cost chocolate
  • Industrialized production method of high-quality low-cost chocolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 15kg of whole milk powder, 70kg of sucrose, and 3g of sweetness inhibitor 2-(4-methoxyphenoxy)sodium propionate were added in a mixer, at a temperature of 35°C, at a speed of 30r / min and mixed for 10min, After mixing evenly, add 10 kg of melted cocoa slurry containing 55% cocoa butter and 3 g of triterpene glycoside natural sweetness inhibitor, and mix for 10 min at a temperature of 35° C. and a speed of 30 r / min. Under the condition of 40MPa, the homogeneously mixed material is homogenized under high pressure once to obtain material particles of 10 μm. Then, after the material was refined at 50°C for 10 hours at 80r / min, 4kg of cocoa butter, 0.99kg of lecithin and 4g of 2-(4-methoxyphenoxy)sodium propionate were added, and at 40r / min After mixing evenly at low temperature, refine at 45°C for 36h. After the refining is completed, the material enters the temperature adjustment stage. After cooling down to 20°C at a rate of 10°C / min, the temperature is raised to 33°C. A...

Embodiment 2

[0032] 20kg of whole milk powder, 65kg of sucrose, and 3g of triterpene glycoside natural sweetness inhibitor were added in a mixer, at a temperature of 35°C and a speed of 40r / min, and mixed for 10min. After mixing evenly, 10kg of melted 55% The cocoa slurry of cocoa butter and 3g of triterpene glycoside natural sweetness inhibitor were mixed for 10 minutes at a temperature of 35° C. and a rotation speed of 40 r / min. Under the condition of 50MPa, the homogeneously mixed material is homogenized under high pressure once to obtain material particles of 10 μm. Then, the material was refined at 50°C for 10 hours at 100r / min, then 4kg of cocoa butter, 0.99kg of lecithin and 4g of triterpene glycoside natural sweetness inhibitor were added, and after mixing evenly at 60r / min, the Refining for 36 hours at 45°C. After the refining is completed, the material enters the temperature adjustment stage. After cooling down to 15°C at a rate of 8°C / min, the temperature is raised to 33°C at a...

Embodiment 3

[0037] 15kg of whole milk powder, 75kg of sucrose, and 3g of forest spoon gymnemic acid were added to the mixer, and mixed for 10min at a temperature of 35°C and at a speed of 30r / min. After mixing evenly, 9kg of melted cocoa containing 55% cocoa butter was added The slurry and 3 g of gymnemic acid were mixed for 10 min at a temperature of 35° C. and a rotational speed of 30 r / min. Under the condition of 40MPa, the homogeneously mixed material is homogenized under high pressure once to obtain material particles of 10 μm. Then, the material was refined at 50°C for 10 hours at 80r / min, then 0.99kg of lecithin and 4g of Gymnemic acid were added, mixed evenly at 40r / min, and refined at 45°C for 36h. After the refining is completed, the material enters the temperature adjustment stage. After cooling down to 15°C at a rate of 5°C / min, the temperature is raised to 33°C. After the temperature adjustment is completed, the material is poured into a mold. After the mold is poured, the m...

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Abstract

The invention discloses a chocolate and an industrialized production method thereof. The chocolate comprises the following raw materials in percent by weight: 5 percent-10 percent of flavor components, 5 percent-15 percent of cocoa butter, 10 percent-20 percent of milk powder, 50 percent-70 percent of cane sugar, 0.5 percent-1.0 percent of emulsifying agent and 0.01 percent -0.05 percent of sweetness inhibitor. The sweetness inhibitor is terpene ene indicant and / or gymnemic acid; and the dosage of the cocoa butter is replaced by the dosage of the properly-added sugar so as to properly reduce the dosage of the cocoa butter to reduce the production cost of the chocolate. About the problem that the sweetness of the chocolate is increased due to the dosage of the sugar, the invention reduces the sweetness of the chocolate by using the sweetness inhibitor and enables the product to have a healthcare function. In the invention, because of having the characteristics of low cost, low sweetness and low energy, the chocolate is the food which benefits the health.

Description

technical field [0001] The invention relates to the field of chocolate production, in particular to an industrial production method for chocolate with low calorie, low production cost and good chocolate taste. Background technique [0002] Cocoa butter is the natural fat in cocoa beans. Generally, cocoa beans are first prepared into cocoa liquor, and then a type of vegetable stearin is extracted from the cocoa liquor by pressing technology. Africa accounts for 60% of the world's cocoa butter production, America and Brazil account for 30%, and other regions such as India and Indonesia (Southeast Asia) account for about 10%. The most notable features of cocoa butter are: First, because of the special triglyceride composition of cocoa butter, the plasticity range of cocoa butter is very narrow. When the temperature is lower than the melting point, cocoa butter has a typical surface smoothness and good brittleness. Very large shrinkage, good mold release, non-sticky, non-soft,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/32A23G1/04
Inventor 郑建仙吴炜亮
Owner SOUTH CHINA UNIV OF TECH
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