Heat-proof chocolate coating

A chocolate coating and heat-resistant technology, which is applied in cocoa, baking, and fat-containing food ingredients, etc., can solve the problems of poor chocolate fluidity and poor coating, and achieve high-temperature deformation, good fluidity, and durability. good heat effect

Active Publication Date: 2017-05-10
阿胡斯卡尔斯油脂(张家港)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Polyols and sugar form a network structure through hydrogen bonds, thereby improving heat resistance, but this will lead to poor fluidity of chocolate, which cannot be well coated on the surface of other foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A heat-resistant chocolate coating, made, in percent by weight, of the following ingredients:

[0033] Grease 30%

[0034] Cocoa powder 15%

[0035] Trehalose 49%

[0036] Skimmed milk powder 6%;

[0037] Also includes 0.4% lecithin by weight of the total heat-resistant chocolate coating;

[0038] Among them, trehalose is added as a low-melting point carbohydrate to replace sucrose in chocolate formula in equal amounts.

[0039] The above ingredients are finely ground and refined to obtain chocolate sauce, and then the chocolate sauce is coated on the biscuit and baked at 280-300°C for three minutes, the trehalose in it is melted, and after baking, the Coagulate to form a heat-resistant chocolate coating. Practice has proved that the heat-resistant chocolate coating will not soften, deform or melt when the ambient temperature reaches 40°C.

[0040] In this example, a 1 mm thick heat-resistant chocolate coating was formed on the surface of the biscuit.

[0041] In...

Embodiment 21

[0043] A kind of heat-resistant chocolate coating, differs from embodiment 1, wherein the consumption of trehalose is 10%, also contains 39% sucrose. The heat-resistant chocolate coating on the surface of biscuits obtained through the same method begins to soften and deform when the ambient temperature reaches 36°C.

Embodiment 22

[0045] A kind of heat-resistant chocolate coating, differs from embodiment 1, wherein the consumption of trehalose is 15%, also contains 34% sucrose. The chocolate coating on the surface of biscuits obtained through the same method will not soften and deform when the ambient temperature reaches 40°C, and will not melt.

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PUM

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Abstract

The invention provides a heat-proof chocolate coating. The heat-proof chocolate coating contains low-melting-point carbohydrate and is prepared through baking and agglomeration, wherein the melting point of the low-melting-point carbohydrate is 80-150 DEG C, can be 80-120 DEG C and also can be 80-110 DEG C or 90-100 DEG C. The heat-proof chocolate coating is prepared through the baking and the agglomeration, and the consumption of the low-melting-point carbohydrate is not less than 10%. The heat-proof chocolate coating provided by the invention has good heat resistance and fluidity and can serve as a food coating layer. After being baked under a high temperature, the low-melting-point carbohydrate can be completely melted and does not produce peculiar smell. Compared with the prior art, the heat-proof chocolate coating has the advantages that on one hand, the technical problem of the high-temperature deformation of chocolate is effectively solved, and on the other hand, the original flavor is maintained.

Description

technical field [0001] The invention belongs to the field of food processing, in particular, the invention relates to a heat-resistant chocolate coating. Background technique [0002] Chocolate is a popular food, and chocolate can be added to many foods to improve the taste, such as adding chocolate to the surface of cakes, biscuits, freeze-dried fruits, nuts, and candies. But chocolate is made from sugar, fat, cocoa products (cocoa powder, cocoa mass), dairy products (milk powder, whey powder, lactose), emulsifiers and other additives. In order to achieve a smoother taste, it needs to be blended, finely ground and refined during the production process. In fact, chocolate is a heterogeneous system. Fat is the continuous phase; particles are the dispersed phase, including sugar, cocoa powder, dairy products. The particle size is generally below 22 microns. The melting point of oil is between 28-42°C. Therefore, when the ambient temperature reaches near or above the melti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/30A23G1/40A21D13/28
CPCA23G1/305A23G1/40A23G2200/06A23G2200/08A23G2200/12A23V2002/00A23V2250/18A23V2250/636A23V2250/628A23V2250/61A23V2250/612A23V2250/6422A23V2250/642
Inventor 谢仕潮张力俊陈亮
Owner 阿胡斯卡尔斯油脂(张家港)有限公司
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