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Chocolate containing microorganism resource of polydextrose and preparation method thereof

A microbial source, polydextrose technology, applied in the field of food, can solve problems such as no, and achieve the effects of enhancing resistance, improving human immunity, and accelerating excretion.

Inactive Publication Date: 2016-11-23
TAIXING DONGSHENG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the application of Curdlan to chocolate and chocolate-like products, and there is no chocolate-like product containing Curdlan on the market

Method used

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  • Chocolate containing microorganism resource of polydextrose and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) Weigh raw materials:

[0047] 100g of chocolate slurry weighs raw materials according to the following weight ratios: 12 grams of cocoa mass, 4 grams of cocoa powder, 25 grams of cocoa butter, 12 grams of whole milk powder, 2 grams of skimmed milk powder, 40 grams of white granulated sugar, 0.5 grams of polyglyceride grams, Curdlan dry powder 0.5 grams, water, 4 grams.

[0048] (2) mix:

[0049] Melt cocoa mass, cocoa powder and cocoa butter at 60°C, and then mix them evenly with other raw materials except polyglycerol ester, Curdlan dry powder, and water to form a mixture. The mixing temperature is 50°C, and the mixing time is 5 minutes.

[0050] (3) fine grinding:

[0051] The above mixture was finely ground at 45° C. for 20 h, and the fineness of the finely ground material was less than 20 microns.

[0052] (4) Refining:

[0053] Add polyglycerol ester to the finely ground material, and refine at 50°C for 24 hours until the chocolate slurry reaches a fluid st...

Embodiment 2

[0065] (1) Weigh raw materials:

[0066] 100g of chocolate slurry weighs raw materials according to the following weight ratios: 12 grams of cocoa mass, 4 grams of cocoa powder, 25 grams of cocoa butter, 12 grams of whole milk powder, 2 grams of skimmed milk powder, 40 grams of white granulated sugar, 0.5 grams of polyglyceride gram, Curdlan concentration is 12% prefabricated food glue 4.5 grams.

[0067] (2) mix:

[0068] Melt cocoa mass, cocoa powder and cocoa butter at 60°C, and then mix them evenly with other raw materials except polyglycerol ester and Curdlan prefabricated food glue to form a mixture, the mixing temperature is 50°C, and the mixing time is 5min.

[0069] (3) fine grinding:

[0070] The above mixture was finely ground at 45° C. for 20 h, and the fineness of the finely ground material was less than 20 microns.

[0071] (4) Refining:

[0072] Add polyglycerol ester to the finely ground material, and refine at 50°C for 24 hours until the chocolate slurry r...

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Abstract

The invention discloses chocolate containing a microorganism resource of polydextrose and a preparation method thereof. Curdlan dry powder with the mass percentage being 0.4 percent to 0.6 percent or Curdlan prefabricated food gum (the mass percentage content of Curdlan is 10 percent to 15 percent) with the mass percentage being 4 percent to 6 percent is added into chocolate slurry. The chocolate slurry is subjected to mixing, fine grinding, refining and molding; then, the slurry in a mold disc is subjected to heating treatment, so that the inside temperature of the slurry reaches 85 to 95 percent; the temperature is maintained for 10 to 15 minutes; after the temperature is lowered, chocolate with thermostabilityis obtained. The obtained chocolate product has the advantages that the thermostability is fast formed within 5 to 30 minutes; the Curdlan can absorb water in the chocolate product; the problem of bad favor in the storage period is avoided; used as microorganism resource dietary fiber, the Curdlan can achieve an effect of enhancing the nutritive value of the chocolate product.

Description

technical field [0001] The invention belongs to the field of food and relates to chocolate containing polydextrose derived from microorganisms and a preparation method thereof. Background technique [0002] As a fashionable dessert, chocolate is deeply loved by children and ladies. It not only has a delicate taste, but also has a rich aroma and rich nutrition. Chocolate is rich in polyphenols and flavonols, which can lower cholesterol, promote vasodilation, reduce the occurrence of heart disease, and also play an antioxidant role. [0003] Storing or transporting conventional chocolate products at temperatures of 30°C or above can result in softening and stickiness. Some studies have been reported on the improvement of the heat resistance of chocolate, such as the use of high melting point fats. However, chocolate confectionery with these types of fats is not preferred because the fat content has some waxy edible properties. [0004] In addition, there are studies on impr...

Claims

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Application Information

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IPC IPC(8): A23G1/40A23G1/46
CPCA23G1/40A23G1/46A23G2200/06A23G2200/12A23V2002/00A23V2200/32A23V2200/324A23V2200/30
Inventor 张充步国建张晓健
Owner TAIXING DONGSHENG FOOD TECH
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