A heat-resistant anti-bloom type anti-cracking chocolate coating fat, and a preparation method and application thereof

Abstract

The application discloses a heat-resistant frost-resistant anti-cracking chocolate coating grease and a preparation method and application thereof, and is characterized in that cocoa butter is ternary compounded with 1,3-di-saturated fatty acid-2-oleic acid triglyceride and 1,3-di-saturated fatty acid-2-linoleic acid triglyceride, and the ternary compound is subjected to crystallization steady state treatment to reach a crystal form stable state, so that the heat-resistant frost-resistant anti-cracking chocolate coating grease is prepared. The chocolate coating grease rich in 1,3-saturated-2-unsaturated triglyceride is developed, can keep ideal heat resistance and anti-cracking property in a temperature fluctuation range of 10-35 DEG C and a cold chain lacking area, and improves the quality and circulation value of baked foods, cakes, biscuits and other leisure foods.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of oil processing, and particularly relates to a heat-resistant frost-resistant anti-cracking chocolate coating oil and a preparation method and application thereof. BACKGROUND

[0002] Chocolate coating is an important component of baked foods, cakes, biscuits and other leisure foods, and provides smooth taste and pleasant flavor for the products. However, in regions where cold chains are lacking or temperature fluctuates greatly (usually 10-35 DEG C), the chocolate coating of the products is prone to softening, frosting, cracking and other quality problems during transportation, storage and shelf life, which leads to dull and uneven appearance of the products and reduces the hard and brittle feeling, and seriously limits the circulation, sales and consumption of the products. Therefore, it is urgent to improve the heat stability, frost resistance and anti-cracking performance of the chocolate coating. SUMMARY

[0003] This section aims to summarize some aspects of the embodiments of the application and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the abstract and title of the specification to avoid obscuring the purpose of this section, abstract and title, and such simplifications or omissions cannot be used to limit the scope of the application.

[0004] In view of the above and / or problems existing in the prior art, the present application is proposed.

[0005] One of the purposes of the present application is to provide a preparation method of heat-resistant frost-resistant anti-cracking chocolate coating oil, to develop chocolate coating oil rich in 1,3-saturated-2-unsaturated triglyceride, which can maintain ideal heat resistance and anti-cracking performance in regions where temperature fluctuates between 10-35 DEG C and cold chains are lacking.

[0006] To solve the above technical problems, the present application provides the following technical scheme: a preparation method of heat-resistant frost-resistant anti-cracking chocolate coating oil, comprising,

[0007] The cocoa butter is ternary compounded with 1,3-disaturated fatty acid-2-oleic acid triglyceride and 1,3-disaturated fatty acid-2-linoleic acid triglyceride, and is treated by crystallization steady state to reach a crystal form stable state, so as to obtain the heat-resistant frost-resistant anti-cracking chocolate coating oil.

[0008] As a preferred scheme of the preparation method of the heat-resistant frost-resistant anti-cracking chocolate coating oil, the cocoa butter comprises one or more of cocoa butter, cocoa butter liquid oil and cocoa butter stearin.

[0009] As a preferred scheme of the preparation method of the heat-resistant anti-bloom and anti-cracking chocolate coating fat, the 1,3-di-saturated fatty acid-2-oleic acid triglyceride comprises one or more of mango kernel oil, shea oil, ucuiba butter, sal butter, palmito oil, copaiba oil, Chinese tallow oil, or fraction components thereof.

[0010] As a preferred scheme of the preparation method of the heat-resistant anti-bloom and anti-cracking chocolate coating fat, the 1,3-di-saturated fatty acid-2-oleic acid triglyceride comprises one or more of mango kernel oil, shea oil, ucuiba butter, sal butter, palmito oil, copaiba oil, Chinese tallow oil, or fraction components thereof.

[0011] As a preferred scheme of the preparation method of the heat-resistant anti-bloom and anti-cracking chocolate coating fat, the ternary compound comprises 60-80% of cocoa butter, 10-30% of 1,3-di-saturated-2-oleic acid triglyceride, and 5-30% of 1,3-di-saturated-2-linoleic acid triglyceride.

[0012] As a preferred scheme of the preparation method of the heat-resistant anti-bloom and anti-cracking chocolate coating fat, the crystallization stabilization treatment comprises the following steps: first, increasing the temperature of the ternary compound to 60-85°C, then decreasing the temperature to 15-25°C at a rate of 1-5°C / min, then increasing the temperature to 35-40°C at a rate of 2-8°C / min, and then decreasing the temperature to 25-32°C at a rate of 0.2-3°C / min to obtain a stable crystal form.

[0013] Another object of the present application is to provide the heat-resistant anti-bloom and anti-cracking chocolate coating fat prepared by the preparation method.

[0014] Another object of the present application is to provide the use of the heat-resistant anti-bloom and anti-cracking chocolate coating fat in preparing chocolate slurry.

[0015] As a preferred scheme of the use of the heat-resistant anti-bloom and anti-cracking chocolate coating fat in preparing chocolate slurry, the heat-resistant anti-bloom and anti-cracking chocolate coating fat is mixed with cocoa powder, sugar, and emulsifier, and then subjected to a refining process at 55-80°C for 5-8h, and then subjected to a stabilization treatment.

[0016] As a preferred scheme of the use of the heat-resistant anti-bloom and anti-cracking chocolate coating fat in preparing chocolate slurry, the heat-resistant anti-bloom and anti-cracking chocolate coating fat is added in an amount of 25-45%, the cocoa powder is added in an amount of 15-35%, the sugar is added in an amount of 30-60%, and the emulsifier is added in an amount of 0.2-0.8%.

[0017] Compared with the prior art, the present application has the following beneficial effects:

[0018] The chocolate coating oil developed in the present application is rich in 1,3-saturated-2-unsaturated triglyceride, can maintain ideal heat resistance and crack resistance in temperature fluctuation of 10-35℃ and cold chain deficiency area, and improves the quality and circulation value of the prepared baked food, pastry, biscuit and other leisure food. BRIEF DESCRIPTION OF DRAWINGS

[0019] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced as follows. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor. Among them:

[0020] Figure 1 The compatibility graph (ΔSFC) of the chocolate coating oil prepared in the embodiments of the present application.

[0021] Figure 2 The crystallization graph of the chocolate coating oil I and II prepared in the embodiments of the present application.

[0022] Figure 3 The crystallization graph of the chocolate coating oil III prepared in the embodiments of the present application.

[0023] Figure 4 The whiteness index of the chocolate prepared in the embodiments of the present application. DETAILED DESCRIPTION

[0024] In order to make the above-mentioned purposes, features and advantages of the present application more obvious and easy to understand, the specific embodiments of the present application will be described in detail in combination with the description of the embodiments.

[0025] In the following description, many specific details are set forth in order to provide a thorough understanding of the present application, but the present application can also be implemented in other ways different from those described herein, and those skilled in the art can make similar generalizations without departing from the connotation of the present application, therefore the present application is not limited to the specific embodiments disclosed below.

[0026] Secondly, the "one embodiment" or "embodiment" referred to herein means that the specific features, structures or characteristics can be included in at least one implementation of the present application. "In one embodiment" appearing in different places in the specification does not mean the same embodiment, nor is it an independent or alternative embodiment that excludes other embodiments.

[0027] Raw material sources:

[0028] Cocoa butter, mango kernel oil stearin, shea oil stearin, candlenut oil, mainly containing 1,3-disaturated fatty acid-2-oleic acid triglyceride, purchased from a commercial oil and fat company.

[0029] Garcinia mangostana L. seed was dehydrated in an oven at 60°C for 24-36 h, and the dried seed was ground into powder. The powder was mixed with n-hexane solution at a ratio of 1:5 (m:v), and stirred at 60°C for 6 h. The defatted powder was removed by vacuum filtration, and the filtrate was recovered by rotary evaporation to obtain crude oil.

[0030] Oil extraction: Garcinia mangostana L. seed was dehydrated in an oven at 60°C for 24-36 h, and the dried seed was ground into powder. The powder was mixed with n-hexane solution at a ratio of 1:5 (m:v), and stirred at 60°C for 6 h. The defatted powder was removed by vacuum filtration, and the filtrate was recovered by rotary evaporation to obtain crude oil.

[0031] Refining: (1) degumming: the oil was heated to 65°C, and 0.3% phosphoric acid was added, and stirred at 120 r / min for 20 min; (2) alkali refining: the oil was heated to 30°C, and 8% NaOH solution was added, and stirred at 60 r / min for 20 min, and then centrifuged to remove the oil foot; (3) water washing: the oil was repeatedly washed with hot water at 80°C until the water phase was neutral; (4) drying: rotary evaporation was performed at 70°C to remove water; (5) impurity removal: the oil was heated to 110°C, and 1.5% white clay was added, and stirred at 200 r / min for 30 min, and then centrifuged and filtered to obtain refined oil.

[0032] Fractionation: the refined oil was fractionated with acetone as a medium, and the conditions were as follows: the ratio of material to liquid was 1:5 (m:v), and the stirring speed was 20-25 r / min; the first fractionation was performed at 13°C for 100 min, and the solvent was removed by rotary evaporation to obtain the first fraction; the second fractionation was performed at 15°C for 180 min, and the solvent was removed by rotary evaporation to obtain the second fraction; the third fractionation was performed at 18°C for 180 min, and the solvent was removed by rotary evaporation to obtain the third fraction.

[0033] The above-mentioned Garcinia mangostana L. oil refers to refined Garcinia mangostana L. oil, and the Garcinia mangostana L. oil fraction refers to the third fraction.

[0034] The above-mentioned G. kola fraction refers to the third fraction obtained from G. kola.

[0035] The above-mentioned coffee oil refers to refined coffee oil obtained from coffee residue, and the coffee oil fraction refers to the third fraction obtained from coffee residue.

[0036] Example 1

[0037] Cocoa butter, mango kernel oil fraction, and Garcinia mangostana L. oil fraction were compounded at a mass ratio of 65%, 15%, and 20% to obtain compound oil I.

[0038] The triglyceride composition of compound oil I was detected, and the results are shown in Table 1.

[0039] The actual SFC value of the compound oil I at 10-35°C was detected according to the IUPAC method, and the theoretical SFC value after compounding was calculated according to the actual SFC of the raw oil, and the compatibility of the compound system was analyzed according to ASFC = |theoretical SFC-actual SFC|. The closer the value is to 0, the better the compatibility. The ASFC of the compound oil I is shown in Table 1, and the compatibility is not good. Figure 1

[0040] The crystallization morphology of the compound oil I Figure 2 a, the crystallization is sparse.

[0041] Example 2

[0042] The cocoa butter, mango kernel oil stearin and mangosteen oil stearin were compounded at a mass ratio of 65%, 15% and 20% to obtain compound oil I;

[0043] The compound oil I was heated to 70°C, reduced to 20°C at 1.5°C / min, then increased to 36°C at 2.5°C / min, and then reduced to 28°C at 1.2°C / min to obtain compound oil II with stable crystal form, and the triglyceride composition results are shown in Table 1.

[0044] The compatibility of the compound oil II was detected according to the method of Example 1, and the ASFC of the compound oil II is shown in Table 1, and the compatibility is improved to the ideal level. Figure 1

[0045] The crystallization morphology of the compound oil II Figure 2 b, the crystallization becomes dense, and is mainly needle-shaped crystals.

[0046] Example 3

[0047] The cocoa butter, shea oil stearin and coffee oil were compounded at a mass ratio of 78%, 11% and 11%, completely melted at 75°C, reduced to 18°C at 2.5°C / min, then increased to 37.5°C at 3.2°C / min, and then reduced to 28.5°C at 2.5°C / min to obtain compound oil III with stable crystal form, and the triglyceride composition results are shown in Table 1.

[0048] The compatibility of the compound oil III was detected according to the method of Example 1, and the ASFC of the compound oil III is shown in Table 1, and the compatibility is ideal. Figure 1

[0049] The crystallization morphology of the compound oil III is shown in Table 1, and is mainly dense needle-shaped crystals. Figure 3

[0050] Example 4

[0051] ​​​​Cocoa butter, kokum butter, coffee oil stearin were compounded at a mass ratio of 76%, 14%, 10% respectively;

[0052] The compounded oil was completely melted at 78℃, decreased to 20℃ at a rate of 2.8℃ / min, increased to 36.5℃ at a rate of 3.0℃ / min, and then decreased to 29.5℃ at a rate of 2.6℃ / min to obtain the crystallized oil IV with stable crystal form. The triglyceride composition results are shown in Table 1.

[0053] The compatibility of the compounded oil IV was detected according to the method of Example 1, and the result showed that the compatibility was ideal.

[0054] Example 5

[0055] Cocoa butter, kokum butter, coffee oil stearin were compounded at a mass ratio of 76%, 14%, 10% respectively;

[0056] The compounded oil was completely melted at 78℃, decreased to 20℃ at a rate of 2.8℃ / min, increased to 36.5℃ at a rate of 3.0℃ / min, and then decreased to 29.5℃ at a rate of 2.6℃ / min to obtain the crystallized oil IV with stable crystal form. The triglyceride composition results are shown in Table 1.

[0057] The compatibility of the compounded oil IV was detected according to the method of Example 1, and the result showed that the compatibility was ideal.

[0058] Example 6

[0059] Cocoa butter, kokum butter, coffee oil stearin were compounded at a mass ratio of 76%, 14%, 10% respectively;

[0060] The compounded oil was completely melted at 78℃, decreased to 20℃ at a rate of 2.8℃ / min, increased to 36.5℃ at a rate of 3.0℃ / min, and then decreased to 29.5℃ at a rate of 2.6℃ / min to obtain the crystallized oil IV with stable crystal form. The triglyceride composition results are shown in Table 1.

[0061] Example 7

[0062] Cocoa butter, kokum butter, coffee oil stearin were compounded at a mass ratio of 76%, 14%, 10% respectively;

[0063] The compounded oil was completely melted at 78℃, decreased to 20℃ at a rate of 2.8℃ / min, increased to 36.5℃ at a rate of 3.0℃ / min, and then decreased to 29.5℃ at a rate of 2.6℃ / min to obtain the crystallized oil IV with stable crystal form. The triglyceride composition results are shown in Table 1.

[0064] The compatibility of the compounded oil IV was detected according to the method of Example 1, and the result showed that the compatibility was ideal.

[0065] Table 1 Triglyceride composition of cocoa butter and compounded oil (%)

[0066]

[0067] Note: —, not detected.

[0068] Example 8

[0069] Chocolate slurry was prepared according to a classic chocolate recipe: 35% of compound fat I was added; 26.2% of cocoa powder, 38% of white sugar, 0.8% of phospholipid. The components were mixed uniformly, and then were refined at 65°C for 6.5h using a refiner, and then were subjected to a steady state treatment, first decreased to 22°C at 1.8°C / min, then increased to 34.5°C at 3.5°C / min, and then decreased to 26°C at 0.9°C / min, and then were coated on the surface of biscuits, and then were cooled to form chocolate coating with a thickness less than 1mm.

[0070] Example 9

[0071] Chocolate slurry was prepared according to a classic chocolate recipe: 35% of compound fat II was added; 26.2% of cocoa powder, 38% of white sugar, 0.8% of phospholipid. The components were mixed uniformly, and then were refined at 65°C for 6h using a refiner, and then were subjected to a steady state treatment, and then were coated on the surface of biscuits, and then were cooled to form chocolate coating with a thickness less than 1mm.

[0072] Example 10

[0073] Chocolate slurry was prepared according to a classic chocolate recipe: 33% of compound fat III was added; 28.5% of cocoa powder, 37% of white sugar, 1.5% of phospholipid. The components were mixed uniformly, and then were refined at 60°C for 6.5h using a refiner, and then were subjected to a steady state treatment, and then were coated on the surface of biscuits, and then were cooled to form chocolate coating with a thickness less than 1mm.

[0074] Example 11

[0075] Chocolate slurry was prepared according to a classic chocolate recipe: 32.5% of compound fat IV was added; 28.5% of cocoa powder, 39.6% of white sugar, 0.4% of phospholipid. The components were mixed uniformly, and then were refined at 65°C for 7.2h using a refiner, and then were subjected to a steady state treatment, and then were coated on the surface of biscuits, and then were cooled to form chocolate coating with a thickness less than 1mm.

[0076] Example 12

[0077] Chocolate slurry was prepared according to a classic chocolate recipe: 33.2% of compound fat V was added; 28.0% of cocoa powder, 39.5% of white sugar, 0.3% of phospholipid. The components were mixed uniformly, and then were refined at 62°C for 6.5h using a refiner, and then were subjected to a steady state treatment, and then were coated on the surface of biscuits, and then were cooled to form chocolate coating with a thickness less than 1mm.

[0078] Example 13

[0079] Chocolate slurry was prepared according to a classic chocolate recipe: compound fat VI was added at 33.2%; cocoa powder was added at 28.0%, white sugar was added at 39.5%, and phospholipid was added at 0.3%. The components were mixed uniformly, and then were refined at 62°C for 6.5h using a refiner, and then were subjected to a steady state treatment. The chocolate slurry was coated on the surface of a biscuit, and then was cooled to form a chocolate coating with a thickness of less than 1mm.

[0080] Example 14

[0081] Chocolate slurry was prepared according to a classic chocolate recipe: compound fat VI was added at 33.2%; cocoa powder was added at 28.0%, white sugar was added at 39.5%, and phospholipid was added at 0.3%. The components were mixed uniformly, and then were refined at 62°C for 6.5h using a refiner, and then were subjected to a steady state treatment. The chocolate slurry was coated on the surface of a biscuit, and then was cooled to form a chocolate coating with a thickness of less than 1mm.

[0082] Comparative Example 1

[0083] The fat of Comparative Example 1 was cocoa butter, and the composition of the cocoa butter is shown in Table 1. Chocolate slurry was prepared according to a classic black chocolate recipe: cocoa butter was added at 35%; cocoa powder was added at 26%, white sugar was added at 38%, and phospholipid was added at 1%. The components were mixed uniformly, and then were refined at 65°C for 5.5h using a refiner, and then were subjected to a steady state treatment. The chocolate slurry was coated on the surface of a biscuit, and then was cooled to form a chocolate coating with a thickness of less than 1mm.

[0084] Comparative Example 2

[0085] The fat of Comparative Example 2 was mango kernel oil stearin, and the composition of the mango kernel oil stearin is shown in Table 1. Chocolate slurry was prepared according to a classic black chocolate recipe: cocoa butter was added at 34.5%; cocoa powder was added at 26.8%, white sugar was added at 38%, and phospholipid was added at 0.7%. The components were mixed uniformly, and then were refined at 60°C for 6h using a refiner, and then were subjected to a steady state treatment. The chocolate slurry was coated on the surface of a biscuit, and then was cooled to form a chocolate coating with a thickness of less than 1mm.

[0086] The chocolate coatings of Examples 8-14 and Comparative Examples 1 and 2 were subjected to sensory evaluation, and the temperature was set to vary from 20-28°C (temperature variation frequency was 12h). The sensory evaluation was performed after 15d, and the results are shown in Table 2.

[0087] Table 2 Sensory evaluation of chocolate coatings

[0088]

[0089] Note: The total score of the five indicators (overall preference) was 50 points. Among them, surface gloss, surface texture uniformity, mouth melting property, and overall preference: 0 points for bad, and 10 points for good; cracking condition: 0 points for severe cracking, and 10 points for no cracking.

[0090] The chocolate coatings of the above Examples 8-14 and Comparative Examples 1, 2 were subjected to heat resistance testing. The chocolate coatings were placed at 20, 30℃ for 8h, and then subjected to hardness testing using a TA-XT texture analyzer, with a penetration probe P / 2 (2mm), a penetration rate of 2mm / s, a trigger point load of 10g, a thickness of 8mm, and a pre- and post-measurement rate of 1mm / s. The results are shown in Table 3.

[0091] Table 3 Heat resistance of chocolate coatings

[0092]

[0093]

[0094] It can be seen that, compared with the classic chocolate coating of Comparative Example 1, Examples 9, 10, 11 and 12 significantly improve the heat stability and crack resistance of the chocolate coating. The relevant products are suitable for circulation and sale in areas where the cold chain is lacking and the temperature fluctuates greatly.

[0095] Comparing the cracking and sensory scores of Comparative Example 8 and Example 13, Examples 9, 10, 11 and 12 have better crack resistance and sensory evaluation, which illustrates the importance of the crystal form stabilization treatment described in the present application.

[0096] Comparing the cracking and sensory scores of Comparative Example 14, Examples 9, 10, 11 and 12 have better crack resistance and sensory evaluation, which illustrates the scientificity of the oil composition of the chocolate coating described in the present application.

[0097] The chocolate coatings of the above Examples 8-14 and Comparative Examples 1, 2 were subjected to bloom degree testing. The testing method was as follows: a variable temperature mode was set at 20-32℃ (variable temperature frequency 12h) to simulate an accelerated bloom environment. The L value (whiteness), a value (red→green) and b value (yellow→blue) of the chocolate surface were monitored daily using a color difference meter, and the WI was calculated according to the following formula to represent the bloom degree:

[0098]

[0099] The results are shown in Table 2. Figure 4 As shown in Table 2, Comparative Example 1 bloomed rapidly within 20d, with a whiteness index of 50; the whiteness index of Comparative Example 2 was the lowest, although it showed ideal bloom resistance, but as shown in Table 2, its cracking performance was not good, and the overall preference score was also lower (Table 2), which was related to its excessive heat resistance (Table 3). The bloom process of Examples 9, 10, 11 and 12 was slower, with a whiteness index of only about 30 at 20d, which was significantly lower than that of Comparative Example 1, indicating that the bloom resistance was significantly improved.

[0100] The application develops a heat-resistant anti-caking type anti-cracking chocolate coating fat based on the scientific co-solubility of 1,3-di-saturated fatty acid-2-oleic acid triglyceride and 1,3-di-saturated fatty acid-2-linoleic acid triglyceride, improves the application range and effect of chocolate in snack foods, and promotes the innovative development of the oil and fat industry and the snack food industry.

[0101] It should be noted that the above examples are only used to illustrate the technical solutions of the present application and are not limiting. Although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present application, which should be covered in the scope of the claims of the present application.

Claims

1. A method for preparing a heat-resistant, anti-frost, and crack-resistant chocolate coating grease, characterized in that: include, Cocoa butter is compounded with 1,3-disaturated fatty acid-2-oleic acid triglyceride and 1,3-disaturated fatty acid-2-linoleic acid triglyceride, and then subjected to crystal stabilization treatment to achieve a stable crystal form, thus obtaining a heat-resistant, anti-frost, and crack-resistant chocolate coating oil. The ternary compound contains cocoa butter comprising 60%–80% by weight, 1,3-disaturated-2-oleic acid triglyceride comprising 10%–30% by weight, and 1,3-disaturated-2-linoleic acid triglyceride comprising 5%–30% by weight. The crystal stabilization treatment includes first raising the temperature of the ternary composite system to 60-85°C, then lowering it to 15-25°C at a rate of 1-5°C / min, then raising it to 35-40°C at a rate of 2-8°C / min, and then lowering it to 25-32°C at a rate of 0.2-3°C / min to obtain a stable crystal form. The 1,3-disaturated fatty acid-2-oleic triglyceride includes mango kernel oil stearin, shea butter stearin and tung oil. The 1,3-disaturated fatty acid-2-linoleic acid triglyceride includes mangosteen oil stearin, coffee oil, and kola stearin.

2. The heat-resistant, frost-resistant, crack-resistant chocolate coating grease obtained by the preparation method of claim 1.

3. The application of the heat-resistant, frost-resistant, and crack-resistant chocolate coating grease as described in claim 2 in the preparation of chocolate paste.

4. The application as described in claim 3, characterized in that: This includes mixing heat-resistant, anti-frost, and anti-cracking chocolate coating oil with cocoa powder, sugar, and emulsifier, grinding it at 55-80℃ for 5-8 hours, and then stabilizing it.

5. The application as described in claim 4, characterized in that: The heat-resistant, anti-frost, and crack-resistant chocolate coating has an oil content of 25-45%, a cocoa powder content of 15-35%, a sugar content of 30-60%, and an emulsifier content of 0.2-0.8%.

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