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Low-sugar chocolate liquor as well as preparation method and application thereof

A chocolate and slurry technology, applied in the application, cocoa, food science and other directions, can solve the problems of easy blooming, uneven dispersion, and taste impact on the surface, and achieve the improvement of easy blooming, lipophilicity, and sweetness. Effect

Inactive Publication Date: 2020-09-29
汕头市甜甜乐糖果食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the high sugar content of traditional chocolate mass and low protein content, consumers will have more concerns when choosing this type of product; in addition, because the sugar and fat in traditional chocolate mass are incompatible , and the dispersion is uneven, so after a period of storage, the surface is prone to frosting, which will affect the taste

Method used

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  • Low-sugar chocolate liquor as well as preparation method and application thereof
  • Low-sugar chocolate liquor as well as preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] This embodiment provides a kind of low-sugar type chocolate slurry, the preparation method of this chocolate slurry comprises the following steps:

[0022] S1. Weigh 300g of cocoa pulp, 300g of cocoa butter, 200g of hydrogenated vegetable oil, 200g of vegetable protein, 15g of N-hydroxysuccinimide palmitate, 50g of glyceryl monostearate, and 10g of sweetener, and set aside; The flavoring agent is obtained by mixing disodium glycyrrhizinate and curculigoline in a mass ratio of 2:8; the vegetable protein is a mixture of equal mass ratios of oat protein, soybean protein, almond protein, walnut protein and peanut protein; each raw material All are commercially available products.

[0023] S2. After mixing the above-mentioned hydrogenated vegetable oil, vegetable protein and sweetener, they are mixed with N-hydroxysuccinimide palmitate and glyceryl monostearate, and placed at a temperature of 40°C with a frequency of 20KHz. Frequency ultrasonic treatment to obtain a mixture...

Embodiment 2

[0026] This embodiment provides a kind of low-sugar type chocolate slurry, the preparation method of this chocolate slurry comprises the following steps:

[0027] S1. Weigh 500g of cocoa pulp, 200g of cocoa butter, 100g of hydrogenated vegetable oil, 100g of vegetable protein, 5g of N-hydroxysuccinimide palmitate, 20g of glyceryl monostearate, and 1g of sweetener, and set aside; The flavoring agent is obtained by mixing disodium glycyrrhizinate and curculinous curculin in a mass ratio of 9:1; the vegetable protein is a mixture of oat protein and peanut protein in an equal mass ratio; and all raw materials are commercially available products.

[0028] S2. After mixing the above-mentioned hydrogenated vegetable oil, vegetable protein and sweetener, they are mixed with N-hydroxysuccinimide palmitate and glyceryl monostearate, and placed at a temperature of 60°C with a frequency of 50KHz. Frequency ultrasonic treatment to obtain a mixture.

[0029] S3. At room temperature, mix th...

Embodiment 3

[0031] This embodiment provides a kind of low-sugar type chocolate slurry, the preparation method of this chocolate slurry comprises the following steps:

[0032] S1. Weigh 320g of cocoa pulp, 280g of cocoa butter, 120g of hydrogenated vegetable oil, 120g of vegetable protein, 7g of N-hydroxysuccinimide palmitate, 25g of glyceryl monostearate, and 2g of sweetener, and set aside; The flavoring agent is obtained by mixing disodium glycyrrhizinate and curculinin in a mass ratio of 3:7; the vegetable protein is a mixture of soybean protein, walnut protein and peanut protein in equal mass ratio; all raw materials are commercially available products.

[0033] S2. After mixing the above-mentioned hydrogenated vegetable oil, vegetable protein and sweetener, they are mixed with N-hydroxysuccinimide palmitate and glyceryl monostearate, and placed at a temperature of 45°C at a temperature of 30KHz. Frequency ultrasonic treatment to obtain a mixture.

[0034] S3. At room temperature, mix...

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Abstract

The invention is suitable for the technical field of food, and provides a low-sugar chocolate liquor as well as a preparation method and application thereof. The chocolate liquor comprises the following components: cocoa liquor, cocoa butter, hydrogenated vegetable oil, vegetable protein, palmitic acid N-hydroxysuccinimide ester, glyceryl monostearate and a sweetener, wherein the sweetener includes disodium glycyrrhizinate and curculin. The chocolate liquor provided by the invention has low sugar content and higher protein content, can improve lipophilicity of the vegetable protein and the sweetener through the compound action of the palmitic acid N-hydroxysuccinimide ester and the glyceryl monostearate so as to improve the compatibility between of the vegetable protein and the sweetener with the cocoa liquor, the cocoa butter, the hydrogenated vegetable oil and other oils and improve the problem that the chocolate liquor is prone to frosting. In addition, the sweetness, fragrance andmouthfeel of the chocolate liquor can be significantly improved through the synergistic effect of the disodium glycyrrhizinate and the curculin.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a low-sugar chocolate slurry and its preparation method and application. Background technique [0002] The planet cup belongs to a kind of chocolate snack, which is composed of chocolate paste and chocolate paste particles. Wherein, the chocolate paste used in the existing star cup generally includes cocoa paste, sugar, milk and vegetable oil. [0003] However, due to the high sugar content of traditional chocolate mass and low protein content, consumers will have more concerns when choosing this type of product; in addition, because the sugar in traditional chocolate mass is incompatible with fat , and the dispersion is uneven, so after a period of storage, the surface is prone to frosting, which will affect the taste. Contents of the invention [0004] The purpose of the embodiments of the present invention is to provide a low-sugar chocolate mass, aiming to solve ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G1/04A23G1/10A23G1/30A23G1/36A23G1/44
CPCA23G1/32A23G1/36A23G1/44A23G1/042A23G1/10A23G1/305A23V2002/00
Inventor 赖新庭
Owner 汕头市甜甜乐糖果食品有限公司
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