Formula of chocolate cream used as fluid stuffing

A technology for chocolate sauce and chocolate, applied in the application, food ingredients as emulsifier, cocoa and other directions, can solve the problems of flavor deterioration, burnt taste, product collapse and so on

Active Publication Date: 2020-05-01
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

[0004] Baking bake-resistant sandwich chocolate sauce, after high-temperature baking, generally the viscosity will increase and the fluidity will become poor. Therefore, if you want to make flowy fillings, the usual method is to increase the proportion of the water phase. However, the increase in the water phase It will require a lot of energy to evaporate water during baking, which will cause problems such as flavor deterioration or burnt taste; if the proportion of water phase is not enough, it will be difficult to maintain the "fluid" state of the filling at room temperature for a long time after high-temperature baking, and the filling The moisture in the cake is easily absorbed by the cake skin (bread products or moon cakes and other dim sum products) and then "cavities" appear, and the product will have problems such as collapse or dents

Method used

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  • Formula of chocolate cream used as fluid stuffing
  • Formula of chocolate cream used as fluid stuffing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-4

[0064] The formula of the chocolate sauce used as the liquid filling of embodiment 1-4, the formula includes a basic component and an additional component;

[0065] Among them, the basic components (parts by weight) are as follows:

[0066] Cocoa butter substitute 38 parts (melting point is about 20℃)

[0067] 30 servings of sugar

[0068] 12 servings of cocoa powder

[0069] 10 servings of milk powder

[0070] 10 servings of whey protein powder

[0071] The basic components of Examples 1-4 are the same; among the above basic components, cocoa butter substitute (melting point is about 20°C) was purchased from Wuhan Jiahelong Food Raw Materials Co., Ltd.; the white sugar is white granulated sugar, purchased from Guangzhou The first grade white sugar of Huatang Food Co., Ltd.; milk powder (skimmed milk powder) was purchased from Fonterra Group; cocoa powder was purchased from Zhejiang Qili Xingguang Cocoa Products Co., Ltd., model A003; whey protein powder was purchased from Fonterra grou...

Embodiment 5-6

[0096] The formula of the chocolate sauce used as the liquid filling of embodiment 5-6, the formula includes a basic component and an additional component;

[0097] Among them, the basic components (parts by weight) are as follows:

[0098] 42 parts of cocoa butter substitute (melting point is about 15℃)

[0099] 28 servings of white sugar

[0100] 13 servings of cocoa powder

[0101] 11 milk powder

[0102] 6 servings of whey protein powder;

[0103] The basic components of Examples 5-6 are all the same; the source of the basic components of Examples 5-6 is the same as that of Examples 1-4, and the details are not repeated here.

[0104] The added components of Examples 5-6 are modified starch composition, emulsifier (phospholipid) and colloidal composition;

[0105] Among them, based on 100 parts of basic components,

[0106] The added components of Example 5 are 4 parts of modified starch composition, 1.5 parts of emulsifier and 1 part of colloidal composition;

[0107] The added component...

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Abstract

The invention relates to a formula of chocolate cream used as fluid stuffing, a chocolate cream used as the fluid stuffing adopting the formula, a making method of the chocolate cream and a food adopting the chocolate cream as the fluid stuffing. According to the formula of the chocolate cream used as the fluid stuffing, a specific amount of the modified starch composition and a specific amount ofthe colloid composition are added into the chocolate cream used as the fluid stuffing together, so that the chocolate cream is baking-resistant and roasting-resistant, the original state and flavor of chocolate can be kept, and the problems of flavor degradation or scorch flavor and the like are avoided; the baked chocolate fluid stuffing can still keep a fluid state for a long time at normal temperature, the stuffing is free of cavities, and the product is free of collapse and shrinkage.

Description

Technical field [0001] The invention relates to a chocolate sauce formula used as a liquid filling, a chocolate sauce used as a liquid filling using the formula, a preparation method thereof, and a food using the chocolate sauce as a liquid filling, belonging to Food processing technology. Background technique [0002] Liquid fillings, as one of the popular elements of current food, have been widely used in Chinese desserts, cakes and moon cakes. At present, there are few types of liquid fillings developed. Among them, chocolate liquid fillings are popular among consumers. favorite. [0003] Chocolate sauce originated from Europe and the United States. With the development of my country's economy, the domestic market for chocolate sauce is gradually expanding. Chocolate sauce is delicious and round. It is a delicious dessert. It can be eaten as a dessert or as a seasoning sauce, such as surface coating chocolate sauce, glaze sauce, baking-resistant sandwich chocolate sauce, etc. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/40
CPCA23G1/40A23V2002/00A23V2200/222A23V2250/5086A23V2250/5072A23V2250/51084A23V2250/5118A23V2250/54252
Inventor 孙周平范天华张香梅许金磊
Owner 可可琳纳食品海门有限公司
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