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Method for improving heat resistance of aerated chocolate

A gas-filled chocolate, heat-resistant technology, applied in cocoa, food science, sugary food ingredients, etc., to achieve good heat resistance, not easy to soften and deform, and prevent collapse and deformation

Inactive Publication Date: 2019-03-05
阿胡斯卡尔斯油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] In order to solve the above technical problems in the prior art, the present invention provides a method for improving the heat resistance of aerated chocolate, which improves the heat resistance of aerated chocolate and avoids the problem that the structure of aerated chocolate is easy to collapse at high temperatures

Method used

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  • Method for improving heat resistance of aerated chocolate

Examples

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Embodiment 1

[0064] A method for improving the heat resistance of aerated chocolate is to coat a heat-resistant chocolate shell on the surface of the aerated chocolate center through a coating technology, wherein the heat-resistant chocolate shell is made of the following ingredients by weight percentage:

[0065]

[0066] At the same time, the heat-resistant chocolate shell also includes lecithin accounting for 0.4% of the total weight of the heat-resistant chocolate shell. Among them, trehalose is added as a low-melting carbohydrate, replacing the sucrose in the chocolate ingredients in equal amounts.

[0067] The aerated chocolate center is made from the following ingredients in terms of weight percentage:

[0068]

[0069] In addition, the sandwich also includes 0.1% lecithin and 0.02% vanillin of the total weight of the sandwich.

[0070] The ingredients in the heat-resistant chocolate shell and the filling formula are respectively refined and refined to obtain the heat-resistant chocolate sa...

Embodiment 21

[0075] A method for improving the heat resistance of aerated chocolate. The difference from Example 1 is that the amount of trehalose in the heat-resistant chocolate shell is 15%, and 34% sucrose is included. The aerated chocolate obtained by the same method will not soften, deform, melt, or collapse when the ambient temperature reaches 40°C.

Embodiment 22

[0077] A method for improving the heat resistance of aerated chocolate. The difference from Example 1 is that the amount of trehalose in the heat-resistant chocolate shell is 20%, and 29% sucrose is also included. The aerated chocolate obtained by the same method will not soften, deform, melt, or collapse when the ambient temperature reaches 40°C.

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Abstract

The invention provides a method for improving heat resistance of aerated chocolate. According to the method, the surface of the aerated chocolate center is coated with a heat-resistant chocolate crust. The heat-resistant chocolate crust contains low melting point carbohydrates, and the heat-resistant chocolate crust is formed by baking and coagulating. The melting point of the low melting point carbohydrates is 80-150 DEG C, and the amount is 10% or above. The method for improving the heat resistance of the aerated chocolate provided by the invention improves the heat resistance of the aeratedchocolate, so the aerated chocolate is not likely to soften and deform in a hot environment and is not likely to collapse in structure. Meanwhile, the heat-resistant chocolate crust forms a brittle structure by baking and coagulating, has good heat resistance, and can protect the aerated center from collapsing and deforming.

Description

Technical field [0001] The invention belongs to the field of food processing, and in particular, the invention relates to a method for improving the heat resistance of aerated chocolate. Background technique [0002] Aerated chocolate is a new type of chocolate. By injecting air into the chocolate mass, the resulting chocolate has a honeycomb structure and a creamier texture. Compared with traditional chocolate, aerated chocolate has an improved taste, but its structure is more likely to collapse under high temperatures. How to make aerated chocolate have a good structure is a technical problem. [0003] In order to solve the above problems, the food industry has also adopted some methods, such as: [0004] US20100233330 discloses a method for improving the flavor and texture of baked goods. This method involves adding amino acids and reducing sugars. After roasting, key flavor components such as furans and pyrazines will increase and the flavor will be improved. [00...

Claims

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Application Information

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IPC IPC(8): A23G1/52A23G1/54A23G1/40
CPCA23G1/40A23G1/52A23G1/54A23V2002/00A23V2250/636A23V2250/1842A23V2250/628A23V2250/61A23V2250/612A23V2250/6422A23V2250/642
Inventor 谢仕潮陈亮
Owner 阿胡斯卡尔斯油脂(上海)有限公司