High-protein black chocolate sauce and preparation method

Abstract

The invention discloses high-protein black chocolate sauce. The high-protein black chocolate sauce comprises the following raw materials in parts by weight of 164-200 parts of medium-chain triglyceride, 180-240 parts of whey protein isolate powder, 40-70 parts of erythritol, 18-27 parts of low-fat cocoa powder, 6-12 parts of citrus fibers, 2-3 parts of phospholipid and 1-3 parts of bacillus coagulans. A preparation method of the high-protein black chocolate sauce comprises the following steps of taking half of the medium-chain triglyceride and the citrus fibers, performing uniform stirring byusing a high-speed shearing machine, adding the residual medium-chain triglyceride and the erythritol into an electric heating sauce boiling jacketed kettle, performing stirring, then sequentially adding the low-fat cocoa powder, the whey protein isolate powder, the phospholipid and the bacillus coagulans, performing uniform stirring, and performing homogenization for three times in a homogenizerto obtain the finished high-protein black chocolate sauce. The black chocolate sauce has the advantages that the black chocolate sauce is free of fat and beneficial to reduction of fat intake of users, and the whey protein powder is easy to absorb; digestion is promoted, immunity is enhanced and health of protein metabolism is promoted; and the melting point of the black chocolate sauce can be increased to 40 DEG C, so that modeling of desserts such as cakes is facilitated.

Description

technical field [0001] The invention relates to a food formula and a preparation method, in particular to a high-protein dark chocolate sauce and a preparation method. Background technique [0002] Dark chocolate sauce is a raw material that people often use to make cakes and other desserts. For example, the Chinese patent publication No. CN109691576A published on April 30, 2019 is called "A Cocoa Butter Replacement Chocolate Sauce with Low Trans Fatty Acids and Its Preparation Method" , consists of the following components by mass percentage: white granulated sugar: 45% to 52%; cocoa powder: 10% to 15%; skim milk powder: 5% to 10%; cocoa butter substitute: 22% to 26%; palm oil: 4% to 7%; Phospholipids: 0.4% to 0.6%; Mono / diglyceride fatty acid esters: 0.2% to 0.4%; Vanillin: 0.05% to 0.1%. The chocolate sauce using the above formula will melt at 28 degrees Celsius because there are no supporting raw materials inside, which is not conducive to styling. Contents of the inv...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a high-protein dark chocolate sauce and its preparation method, which can effectively solve the problem of low melting point of the existing chocolate sauce