Chocolate coating formula

A chocolate coating and chocolate technology, applied in the direction of fat-containing food ingredients, cocoa, baking, etc., can solve the problems of inability to fully improve heat resistance, crack resistance and taste, easy to crack, and insufficient toughness

Pending Publication Date: 2020-02-28
可可琳纳食品海门有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] For example, CN109418489A discloses a heat-resistant chocolate coating, and the method utilizes low-melting point carbohydrates to replace sucrose in the chocolate formula to improve the heat resistance of the chocolate coating; Easily cracked by external pressure
[0007] CN110049683A discloses a method for preparing heat-resistant chocolate using oil with a low melting point. The chocolate paste prepared by this method well retains the original soft taste of chocolate and can be applied to baked goods such as bread and cakes. However, the chocolate slurry prepared by this method is not tough enough after being used as a chocolate coating
[0008] CN109380576A discloses an anti-brittle chocolate coating and a method for coating and hanging frozen drinks. The method is to adjust the ratio of each raw material of the chocolate coating and optimize the method for coating and hanging frozen drinks of the chocolate coating, so that the chocolate coating It does not crack within a pressure difference of 70mbar, but its applicability is limited and can only be used for frozen drinks
[0009] From a comprehensive point of view, these improvement schemes that have been disclosed so far cannot fully improve heat resistance, crack resistance and mouthfeel. and taste cannot be guaranteed

Method used

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Examples

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Embodiment 1-5

[0058] The formula of the chocolate coating of embodiment 1-5, formula comprises base component and added component;

[0059] Wherein, basic component (weight part) is as follows:

[0060] 38 parts cocoa butter

[0061] 34 parts white sugar

[0062] 14 parts skimmed milk powder

[0063] Phosphate starch 14 parts

[0064] The basic components of Examples 1-5 are all the same; among the above basic components, cocoa butter is purchased from Oran International Co., Ltd., and the product model is 700-SB; white sugar is white granulated sugar, purchased from Guangzhou Huatang Food Co., Ltd. First-grade white sugar; skimmed milk powder was purchased from Fonterra Group; phosphate starch was purchased from Shanghai Peihong New Material Technology Co., Ltd.

[0065] The additive component of embodiment 1-5 is pectin and compounded emulsifier;

[0066] Wherein, based on 100 parts of basic components,

[0067] The added components of Example 1 are 1.5 parts of pectin and 2 parts o...

Embodiment 6-7

[0079] The formula of the chocolate coating of embodiment 6-7, formula comprises base component and added component;

[0080] Wherein, basic component (weight part) is as follows:

[0081] 40 parts cocoa butter

[0082] 34 parts white sugar

[0083] 13 parts skimmed milk powder

[0084] Phosphate starch 13 parts

[0085] The basic components of embodiment 6-7 are all the same, and the source of basic component is the same as above-mentioned embodiment 1-5.

[0086] The additive component of embodiment 6-7 is pectin, compound emulsifier and essence;

[0087] Wherein, based on 100 parts of basic components,

[0088] The added components of embodiment 6 are 1.5 parts of pectin, 2 parts of compound emulsifier and 0.6 part of essence; wherein, the compound emulsifier is calculated by mass percentage, and its composition is: 35% polyglycerol ester, 40% polyglycerol Glyceryl Ricinoleate and 25% Span 65 (Sorbitan Tristearate).

[0089] The added components of Example 7 are 2 pa...

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Abstract

The invention relates to a chocolate coating formula, a chocolate coating sauce using same, a chocolate coating food and a production method of the chocolate coating sauce and the chocolate coating food. According to the chocolate coating formula, particular quantity of pectin is added, particular quantity of specific emulsifying agents are added, on one hand, heat stability of a chocolate coatingis unexpectedly and greatly improved and cannot be softened or thawed even if the coated is exposed in air for a long time at higher temperature, on the other hand, the rheological property of the chocolate coating sauce before coagulation is ensured, and good silky and smooth taste of a traditional chocolate coating can still be retained. More important, the surfaces of biscuits can be uniformlycoated with the formed chocolate coatings, the chocolate coatings are stably combined with the biscuits, and the chocolate coatings have good toughness and cracking resistance.

Description

technical field [0001] The invention relates to a formula of chocolate coating, chocolate coating sauce adopting the formula, chocolate coating food and their preparation method, belonging to the technical field of food processing. Background technique [0002] Chocolate coating is to apply molten chocolate coating sauce on the shaped food, and form a layer of shell on the surface after cooling. [0003] For example, chocolate-coated biscuits; because traditional biscuits have a single taste and dry texture; therefore, on the premise of not affecting the taste of the biscuits inside, a layer of chocolate coating can be evenly applied on the surface of the biscuits to provide more It has a silky and delicate taste experience, and various additives can be introduced during the coating process to change the flavor of the coating to meet the needs of various groups of people. [0004] However, because there is often only a thin layer of chocolate coating on the surface of the p...

Claims

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Application Information

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IPC IPC(8): A23G1/46A23G1/40A21D13/28
CPCA23G1/46A23G1/40A21D13/28A23V2002/00A23V2250/5118A23V2200/222A23V2250/5072A23V2250/18
Inventor 孙周平
Owner 可可琳纳食品海门有限公司
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