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A technology of chocolate and cream, which is applied in the production/processing of edible oil/fat components, edible oil/fat containing fatty acid esters, and edible oil/fat. Production and storage costs, the effect of maintaining low temperature creaminess
Inactive Publication Date: 2016-10-12
ANHUI QIAOMEIZI FOODS CO LTD
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Abstract
Description
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Problems solved by technology
[0003] Among the cream products currently on the market, most of them are fruit flavor and color, and there is almost no chocolate taste and color decoration cream. Generally, in the production of cakes, chocolate is only used as a separate decoration, becaus
Method used
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Embodiment 1
[0016] A decorative chocolate cream made from the following raw materials in parts by weight: palm oil 24, rice bran oil 17, canola oil 11, cocoa powder 14, crystalline fructose 32, whole milk powder 23, kefir 0.6, locust bean gum 1.6, lecithin 0.7, polyglycerol ricinoleate 0.4, cellulase 0.02, water 26.
[0017] The canola oil is Australian canola oil, which is extracted from natural organic raw material seeds, and the unsaturated fatty acid content is 65%.
[0018] A kind of preparation method of decorated chocolate cream, its concrete steps comprise:
[0019] (1) Add 1 / 2 water to the cocoa powder, stir evenly, add cellulase, place in a 37°C water bath, enzymatically hydrolyze for 40 minutes, and blanch in steam for 20 seconds to obtain enzymatically hydrolyzed cocoa pulp;
[0020] (2) Add skimmed milk powder to enzymatic hydrolysis cocoa pulp, mix well, add crystalline fructose and 1 / 2 water, stir well until well mixed, add kefir, mix well, put it at 40°C for 8 hours of co...
Embodiment 2
[0025] A decorative chocolate cream made from the following raw materials in parts by weight: palm oil 25, rice bran oil 18, canola oil 12, cocoa powder 15, crystallized fructose 33, whole milk powder 24, kefir 0.7, locust bean gum 1.7, lecithin 0.8, polyglycerol ricinoleate 0.5, cellulase 0.02, water 27.
[0026] Preparation method, with embodiment 1.
Embodiment 3
[0028] A mounting chocolate cream made from the following raw materials in parts by weight: palm oil 26, rice bran oil 19, canola oil 13, cocoa powder 16, crystalline fructose 34, whole milk powder 25, kefir 0.8, locust bean gum 1.8, lecithin 0.9, polyglycerol ricinoleate 0.6, cellulase 0.03, water 28.
[0029] Preparation method, with embodiment 1.
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Abstract
The invention discloses patterned chocolate cream which is prepared from the following raw materials: palm oil, rice bran oil, canola oil, cocoa powder, crystalline fructose, whole milk powder, kefir, locust bean gum, lecithin, polyglycerol polyricinoleate, cellulase and water. The patterned chocolate cream provided by the invention takes health-care vegetable oil as a fat raw material, is scientific in proportioning, free of additive, natural and healthy, balanced in nutrition and easy to absorb, has the fat content of lower than 35%, has full-bodied milk flavor and chocolate flavor, and is mild and full; after the cocoa powder is subjected to enzymolysis and microbial fermentation, part of the organizational structure of the cocoa powder is changed, rich cocoa fragrance is shown, the melting point is reduced, and the cream is liquid when the temperature is higher than 3 DEG C, so that no chocolate solids occur on the patterned cream because of low-temperature storage of a cake, the low-temperature soapy feeling of the cream is kept, and the cream is fragrant but not greasy; and by virtue of ultra-high voltage low-temperature sterilization, the cream can be placed at normal temperature, and the shelf life of the cream is 30 days, so that the production cost and storage cost are obviously reduced.
Description
technical field [0001] The invention mainly relates to the technical field of cream processing, in particular to a decorated chocolate cream. Background technique [0002] Cream has always been one of people's favorite foods, and most baked goods are inseparable from cream. Chocolate is more and more valued and loved by consumers. Many studies have pointed out that chocolate is a healthy food. In addition to providing energy and nutrition for the human body, it can also prevent cardiovascular diseases and relieve allergies and rheumatic symptoms. Studies have shown that chocolate is rich in polyphenols and flavonols, which have unexpected effects on preventing cancer, improving memory, preventing dementia, lowering blood pressure, and preventing and treating gastric ulcers. [0003] Among the cream products currently on the market, most of them are fruit flavor and color, and there is almost no chocolate taste and color decoration cream. Generally, in the production of cake...
Claims
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Application Information
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