Non-hydrogenated chocolate with cocoa butter alternatives and preparation method thereof

A non-hydrogenation, chocolate technology, applied in cocoa, confectionery, confectionary industry, etc., can solve the problems of poor taste, limited application, difficult operation, etc., and achieve the effect of overcoming the soft texture and meeting the quality requirements

Inactive Publication Date: 2016-08-17
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when non-hydrogenated oils are used in food, they have the disadvantages of soft skeleton, difficult handling, and poor flavor and taste, which seriously limit their application in food processing.

Method used

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  • Non-hydrogenated chocolate with cocoa butter alternatives and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Formula for producing 100kg non-hydrogenated cocoa butter substitute chocolate: non-hydrogenated refined palm kernel oil 28kg, non-hydrogenated coconut oil 10kg, white sugar 32kg, cocoa powder 8kg, skim milk powder 10kg, whey powder 2.5kg, maltodextrin 4.85kg, soybean protein Powder 1.8kg, glyceryl monostearate 2kg, soybean lecithin 0.4kg, polyglycerol ricinoleate 0.2kg, sucrose fatty acid ester 0.2kg, edible essence vanillin 0.05kg.

[0032] Preparation Process:

[0033] 1) Grind the white granulated sugar into powdered sugar with a sugar powder machine.

[0034] 2) Put non-hydrogenated vegetable oil, sucrose fatty acid ester, and glycerol monostearate together into an oil melting pot to melt them all to obtain an oil phase, and keep it at 70-90°C for later use.

[0035] 3) Mix powdered sugar, cocoa powder, milk powder, soybean protein powder, maltodextrin, and part of the oil, and then send it to a two-roller mill combined with a five-roller mill, and grind it to 15-...

Embodiment 2

[0042] Formula for producing 100kg non-hydrogenated cocoa butter substitute chocolate: non-hydrogenated refined palm kernel oil 25kg, non-hydrogenated coconut oil 12kg, white sugar 35kg, cocoa powder 7kg, skim milk powder 8kg, whey powder 4kg, maltodextrin 3.5kg, soybean protein powder 2kg, glyceryl monostearate 2.5kg, soybean lecithin 0.5kg, polyglycerol ricinoleate 0.2kg, sucrose fatty acid ester 0.2kg, food flavor vanillin 0.1kg.

[0043] Preparation Process:

[0044] 1) Grind the white granulated sugar into powdered sugar with a sugar powder machine.

[0045] 2) Put non-hydrogenated vegetable oil, sucrose fatty acid ester, and glycerol monostearate together into an oil melting pot to melt them all to obtain an oil phase, and keep it at 70-90°C for later use.

[0046] 3) Mix powdered sugar, cocoa powder, milk powder, soybean protein powder, maltodextrin, and part of the oil, and then send it to a two-roller mill combined with a five-roller mill, and grind it to 15-30 micro...

Embodiment 3

[0053]Formula for producing 100kg non-hydrogenated cocoa butter substitute chocolate: non-hydrogenated refined palm kernel oil 28kg, non-hydrogenated coconut oil 12kg, white sugar 30kg, cocoa powder 9kg, skim milk powder 7kg, whey powder 3kg, maltodextrin 5kg, soybean protein powder 2.6 kg, glyceryl monostearate 2.5kg, soybean lecithin 0.45kg, polyglycerol ricinoleate 0.2kg, sucrose fatty acid ester 0.2kg, food flavor vanillin 0.05kg.

[0054] Preparation Process:

[0055] 1) Grind the white granulated sugar into powdered sugar with a sugar powder machine.

[0056] 2) Put non-hydrogenated vegetable oil, sucrose fatty acid ester, and glycerol monostearate together into an oil melting pot to melt them all to obtain an oil phase, and keep it at 70-90°C for later use.

[0057] 3) Mix powdered sugar, cocoa powder, milk powder, soybean protein powder, maltodextrin, and part of the oil, and then send it to a two-roller mill combined with a five-roller mill, and grind it to 15-30 mic...

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Abstract

The invention discloses non-hydrogenated chocolate with cocoa butter alternatives and a preparation method thereof. The non-hydrogenated chocolate with cocoa butter alternatives is prepared from the following raw materials in percentage: 35-50% of non-hydrogenated vegetable oil, 30-50% of white granulated sugar, 6-30% of cocoa powder, 5-40% of milk powder, 1-10% of maltodextrin, 2-8% of soybean proteins, 1-5% of glyceryl monostearate, 0.2-0.5% of soybean lecithin, 0.1-0.3% of polyglycerol polyricinoleate, 0.1-0.3% of sucrose fatty acid ester and 0.01-0.1% of edible essence. Compared with the prior art, the non-hydrogenated chocolate with cocoa butter alternatives has the following advantages: (1), the non-hydrogenated chocolate with cocoa butter alternatives disclosed by the invention is free of hydrogenated vegetable oil and trans-fatty acids, so that the chocolate is capable of meeting the needs of the people in the present society for healthy and nutritious foods; and (2) the disadvantages of relatively soft texture and difficult operation during the production processes of the chocolate with cocoa butter alternatives by using the non-hydrogenated vegetable oil as well as bad flavor and taste of the chocolate are overcome by synergistic actions of an emulsifying agent when the non-hydrogenated vegetable oil is utilized as a raw material for preparing the chocolate with cocoa butter alternatives; thus, quality requirements of the clients are satisfied.

Description

technical field [0001] The invention relates to a chocolate and a manufacturing method thereof, in particular to a non-hydrogenated cocoa butter substitute chocolate and a manufacturing method thereof. Background technique [0002] In the domestic production of traditional cocoa butter substitute chocolate, hydrogenated vegetable oil is used as the main raw material. Hydrogenated vegetable oil is a kind of artificial oil, including well-known creamer, non-dairy creamer, margarine, cocoa butter substitute and so on. It is hydrogenated and catalyzed by ordinary vegetable oil under certain temperature and pressure. The hydrogenated vegetable oil has a uniform system, no miscellaneous smell, increased hardness, and high melting point, so it can maintain a solid shape at room temperature, and its plasticity, fusion, and emulsification are enhanced, making food more crispy. At the same time, it can also prolong the shelf life of the product, so it is widely used in food processi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00A23G1/36A23G1/40A23G1/44A23G1/46
CPCA23G1/0009A23G1/36A23G1/40A23G1/44A23G1/46A23G3/40A23G3/42A23G2200/12A23G2200/10A23G2200/08A23G1/00A23G1/48A23G1/0026A23G1/38A23V2002/00A23V2250/184A23V2250/5488A23V2250/628
Inventor 黄海瑚
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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