Malleable chocolate flavor oil and fat composition and preparation method thereof

Abstract

The invention provides a malleable chocolate flavor oil and fat composition and a preparation method thereof, and belongs to the technical field of deep processing of edible oil and fat. The oil and fat composition comprises flavor components, an oil phase base stock and water. The flavor components comprise cocoa powder, chocolate, chocolate sauce, whole milk powder, white sugar, butter, hazelnutsauce and rye extract. The oil phase base stock comprises vegetable oil, lecithin and monoglyceride, wherein the proportion of liquid oil in the vegetable oil is 20%-70%, and the liquid oil is liquidat 20 oC. According to the composition and the method, the cocoa powder, chocolate and chocolate sauce combination technology is adopted and matched with the proper ratio of oil and fat to prevent baked products from being dried out after baking. Further, the oil crystallization promoting technology is adopted, and a certain proportion of the liquid oil is added in the formula oil to make flake oil and fat with the formula oil with low melting point and promote the release of the chocolate flavor, so that the malleable essence-free oil and fat composition with thick pure chocolate flavor is prepared.

Description

technical field [0001] The invention relates to the technical field of deep processing of edible oils and fats, in particular to a malleable chocolate-flavored oil composition and a method for preparing the malleable chocolate-flavored oil composition. Background technique [0002] Chocolate is one of the most popular foods both at home and abroad, especially in China. Almost all kinds of foods on the market have chocolate flavors. Currently, chocolate on the market is generally used in baked goods in the form of frosting and filling. Due to its oil crystallization characteristics (β-type crystallization), chocolate has no ductility at all and is not resistant to rolling. Generally, it is used after melting (or casting, or spraying), but it cannot be used to make chocolate-flavored products. Danish bread. Few chocolate-flavored flaky fats on the market have disadvantages such as high melting point, poor mouth-melting properties, dry baked products and heavy flavor. The mai...

AI Technical Summary

Problems solved by technology

Due to its oil crystallization characteristics (β-type crystallization), chocolate has no ductility at all and is not resistant to rolling. Generally, it is used after melting (or casting, or spraying), but it cannot be used to make chocolate-flavored products. Danish Bread

Few chocolate-flavored flaky oils on the market have disadvantages such as high melting point, poor mouth-melting properties, dry baked products and heavy flavor

The main reason is that the cocoa powder cannot completely melt into the oil, and the water-absorbing property of the cocoa powder cannot be eliminated, resulting in the dryness of the final baked product and affecting the taste

Secondly, chocolate-flavored flaky oil has a high melting point, which not only has poor mouth-melting properties but also affects the release of chocolate flavor, making it difficult to highlight and release the chocolate flavor of baked goods

[0003] Therefore, there is a need for a chocolate-flavored oil composition with ductility, which can overcome the defects of high melting point of chocolate-flavored flaky oils, poor mouth-melting properties, dryness after baking and heavy flavor, etc., to meet market demand.

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