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Anti-frosting non-hydrogenated chocolate and preparation method thereof

A non-hydrogenated, chocolate technology, applied in cocoa, food science, applications, etc., can solve the problem of non-hydrogenated chocolate frosting and other problems

Pending Publication Date: 2021-05-11
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem of non-hydrogenated chocolate fat cream blooming, the object of the present invention is to provide a kind of anti-blooming non-hydrogenated chocolate and its preparation method

Method used

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  • Anti-frosting non-hydrogenated chocolate and preparation method thereof
  • Anti-frosting non-hydrogenated chocolate and preparation method thereof

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preparation example Construction

[0052] The present invention also provides a preparation method of anti-blooming non-hydrogenated chocolate, the preparation method comprising:

[0053] Weigh the corresponding weight of non-hydrogenated vegetable oil A and non-hydrogenated vegetable oil B, mix the two, heat to 50-60°C for dissolution, and cool to 40-45°C after complete dissolution to obtain the oil mixture;

[0054] Take part of the oil mixture and put it into a chocolate fine grinder, then put sugar, milk powder, maltodextrin and part of phospholipids into the chocolate fine grinder, and grind at 40-45°C to obtain a mixed material;

[0055] Then put the remaining part of the oil mixture, phospholipid and essence into the chocolate refiner and mix with the mixed material to obtain a mixed slurry. In this embodiment, the viscosity of the chocolate slurry is controlled by adding oil and phospholipid, so that it can be used later. It is easier to pour chocolate mass into chocolate moulds;

[0056] Cool the resu...

Embodiment 1

[0063] Embodiment 1, the weight of all raw materials is based on 100 parts, and the non-hydrogenated chocolate includes the raw materials of the following parts by weight:

[0064] 34-39 parts of white sugar, 19.8 parts of non-hydrogenated vegetable oil A, 19.8 parts of non-hydrogenated vegetable oil B, 8-8.8 parts of skimmed milk powder, 10-12 parts of whey powder, 1.7-2.3 parts of whole milk powder, 4.37 parts of maltodextrin, phospholipids 0.3 parts, essence 0.03 parts.

Embodiment 2

[0065] Embodiment 2 is different from the foregoing embodiments in that the non-hydrogenated chocolate includes the following raw materials in parts by weight:

[0066] 13 parts of non-hydrogenated vegetable oil A, 26.5 parts of non-hydrogenated vegetable oil B.

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Abstract

The invention discloses anti-frosting non-hydrogenated chocolate. The chocolate comprises white sugar, non-hydrogenated vegetable oil A, non-hydrogenated vegetable oil B, milk powder, a filler, phospholipid and essence, wherein the mass ratio of the non-hydrogenated vegetable oil A to the non-hydrogenated vegetable oil B is 3: 1, and the non-hydrogenated vegetable oil A and the non-hydrogenated vegetable oil B account for 34-40% of the total mass of all the components. The anti-frosting non-hydorgenated chocolate has the beneficial effects that firstly, the frosting of the non-hydrogenated chocolate is effectively delayed by controlling the components and content of the non-hydrogenated oil of the non-hydrogenated chocolate; secondly, the non-hydrogenated vegetable oil is used as a preparation raw material of the chocolate, and the prepared chocolate does not contain trans-fatty acids and is beneficial to human health; and finally, the viscosity of non-hydrogenated chocolate pulp is controlled, and the operation is convenient.

Description

technical field [0001] The invention relates to the technical field of non-hydrogenated chocolate preparation, in particular to a blooming-resistant non-hydrogenated chocolate and a preparation method thereof. Background technique [0002] Non-hydrogenated chocolate has poor stability and more blooming. Chocolate blooming refers to the phenomenon of white spots or overall whitening on the surface of chocolate, which will cause the surface of chocolate to lose its luster, its texture will become loose, and its meltability will deteriorate, which will seriously affect the performance of chocolate. Chocolate frosting is divided into frosting and fat frosting. The frosting is caused by the introduction of excessive moisture in the raw materials or processing of chocolate or the high humidity of the storage environment or the poor sealing of chocolate packaging, which makes the surface of chocolate form dewdrops dissolved in sucrose. When the moisture After evaporation, the sucr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/36
CPCA23G1/36
Inventor 黄海瑚肖瑾曹建张哲圣
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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