Method for preparing heat resistant chocolate type foods with soft mouthfeel

A technology of chocolate and type, applied in food science, cocoa, application, etc., can solve problems such as loss, achieve good visual sense, widen the scope of application, and uniform size

Active Publication Date: 2011-08-17
钟春燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this technology has improved the heat resistance of chocolate-type foods, its defect is that the prepared chocolate food is a solid form with higher hardness. Although it has heat resistance, it has lost the original "immediate entrance" of chocolate food. "mellow taste"

Method used

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  • Method for preparing heat resistant chocolate type foods with soft mouthfeel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Mix liquid cocoa into 10.0wt% sodium alginate aqueous solution, stir evenly and emulsify, then heat at 60°C for 20 minutes, filter, and drop evenly into 1.0wt% calcium chloride aqueous solution after cooling to obtain the size Uniform gel particles.

Embodiment 2

[0019] The molecular weight is 1.0×10 6 Dalton's gellan gum, dissolved in hot water at 80°C to make a 2.0wt% aqueous solution, then add 50wt% cocoa butter content sucrose solution, which contains 10wt% sucrose, stir well and emulsify, let stand slowly After cooling, gel particles with uniform size can be obtained.

Embodiment 3

[0021] Mix milk with 30wt% cocoa butter content into 5.0wt% sodium alginate aqueous solution, stir evenly and emulsify, then heat at 80°C for 10 minutes, filter, and drop evenly into 0.8wt% calcium lactate aqueous solution after cooling , to produce gel particles of uniform size.

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PUM

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Abstract

The invention relates to a method for preparing heat resistant chocolate type foods with soft mouthfeel. A chocolate type component capable of flowing is mixed with anion microbial polysaccharide to form gel particles, wherein the content of the anion microbial polysaccharide in a final product is less than or equal to 10 weight percent. The chocolate type foods prepared by the method are spherical particles, uniform in size and light chocolate in color, can suspend in liquid, and can undergo certain high temperature treatment; meanwhile, the chocolate type foods have loose textures, and the hardness much lower than that of pure chocolate, so that when a user eats the chocolate type foods, the user has chewy mouthfeel and soft and aromatic chocolate special mouthfeel instead of hard and crispy mouthfeel.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing chocolate-type food with soft mouthfeel and heat resistance. Background technique [0002] Chocolate-type foods are usually a well-mixed mixture of liquid cocoa, cocoa butter, sugar, lecithin, and possibly milk and flavorings. This type of food is usually in solid form and has poor heat resistance. Generally, it will soften and melt at 30-35°C. When an article composed entirely or partly of this food is exposed to the above-mentioned temperature (such as the temperature in summer or in the tropics), it will inevitably lose its original shape and appearance, and become soft, which will bring bad sensory experience to the eater . [0003] The prior art has also disclosed many different methods to avoid the above-mentioned shortcomings, but there are certain defects, such as the relatively thick texture of the prepared chocolate-type food, which affects its delicate tast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/40A23L2/38
Inventor 钟春燕
Owner 钟春燕
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