Baked chocolate capable of resisting low-temperature cracking as well as preparation method and application of baked chocolate

Abstract

The invention provides low-temperature cracking resistant baked chocolate as well as a preparation method and application thereof, and belongs to the technical field of baked food. According to the invention, sorbitan tristearate is used as a crystallization nucleating agent and a crystal regulator, and formation of more and finer stable beta '(V-type) crystals is promoted to optimize an aliphatic network and improve toughness, so that the low-temperature cracking resistance effect is improved. The mono / diglycerol fatty acid ester and the polyglycerol fatty acid ester can be directionally adsorbed on the surfaces of fat crystals, the growth rate of the crystals is slowed down through the steric hindrance effect, thick and large crystals are prevented from being formed, formation of fine and uniform beta'crystal forms can be promoted by compounding with the sorbitan tristearate, and then the effect of resisting low-temperature cracking is improved. According to the invention, palm oil, palm kernel oil and hazelnut oil form blend oil, so that cracking of a chocolate coating at low temperature is slowed down.

Description

Technical Field

[0001] This invention relates to the field of baking technology, and in particular to a low-temperature crack-resistant baked chocolate, its preparation method, and its application. Background Technology

[0002] With the development of the food industry, frozen baked goods with chocolate coatings occupy a significant share of the baking market. Frozen baked goods refer to baked products made primarily from grains, dairy products, and edible oils, processed through pretreatment, kneading, shaping, and baking (either cooked or uncooked). Frozen baked goods require freezing at low temperatures. However, the chocolate coating shrinks as it cools and solidifies, and the internal substrate of frozen baked goods, containing moisture, shrinks drastically during freezing. Because the shrinkage rates and speeds of the chocolate coating and the internal substrate differ, when the cold, hard chocolate coating is pulled inward by the continuing shrinkage of the internal substrate, the resulting stress exceeds the tensile strength of the chocolate itself, leading to cracking of the coating. Therefore, obtaining a low-temperature crack-resistant baked chocolate coating that prevents cracking during freezing is a pressing technical challenge in this field. Summary of the Invention

[0003] The purpose of this invention is to provide a low-temperature crack-resistant baked chocolate, its preparation method and application. The low-temperature crack-resistant baked chocolate provided by this invention can form a low-temperature crack-resistant baked chocolate coating.

[0004] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a low-temperature crack-resistant baked chocolate, which, by weight, comprises the following components: 20-40 parts white sugar, 1-3 parts anhydrous butter, 4-10 parts cocoa products, 5-20 parts low-temperature stabilizer, 1-20 parts whole milk powder, 2-7 parts whey powder, and 30-50 parts blended oils. The low-temperature stabilizer is composed of sorbitan tristearate, mono- and diglyceride fatty acid esters, and polyglyceride fatty acid esters; the blended oil is composed of palm oil, palm kernel oil, and hazelnut oil.

[0005] Preferably, the mass ratio of sorbitan monolaurate, mono- and diglyceride fatty acid esters and polyglyceride fatty acid esters is (1~5):(1~5):(2~10).

[0006] Preferably, the mass ratio of the palm oil, palm kernel oil and hazelnut oil is (1~5):(1~5):(0.1~1).

[0007] Preferably, the thickness of the low-temperature crack-resistant baking chocolate coating is 1.5~2.0 mm.

[0008] This invention also provides a method for preparing the low-temperature crack-resistant baked chocolate described in the above technical solution, comprising the following steps: (1) Melt cocoa products and blended oils to obtain liquid phase materials; (2) The liquid material obtained in step (1) is mixed with white sugar, anhydrous butter, whole milk powder and whey powder, and then ball-milled and sieved in sequence to obtain a mixture. (3) The mixture obtained in step (2) is mixed with a low-temperature stabilizer to obtain a low-temperature crack resistant baked chocolate.

[0009] Preferably, the melting temperature in step (1) is 40~50℃.

[0010] Preferably, the temperature of ball milling and sieving in step (2) is 40~50℃ independently.

[0011] Preferably, in step (2), the ball milling speed is 1500~2000 rpm; the ball milling time is 1~3h.

[0012] This invention also provides the application of the low-temperature crack-resistant baked chocolate described in the above-described technical solution or the low-temperature crack-resistant baked chocolate prepared by the above-described technical solution in the preparation of frozen baked foods, including: The core material of frozen baked goods is frozen to obtain a pretreated core material; the center temperature of the pretreated core material is -25~-20℃; the surface temperature of the pretreated core material is -30~-25℃. The surface of the pretreated core material is coated with baking chocolate resistant to low-temperature cracking, and frozen baked goods are obtained after molding.

[0013] Preferably, the coating temperature is 30~40℃.

[0014] This invention provides a low-temperature crack-resistant baked chocolate, comprising the following components by weight: 20-40 parts white sugar, 1-3 parts anhydrous butter, 4-10 parts cocoa products, 5-20 parts low-temperature stabilizer, 1-20 parts whole milk powder, 2-7 parts whey powder, and 30-50 parts blended oils; the low-temperature stabilizer is composed of sorbitan tristearate, mono- and diglycerides of fatty acids, and polyglycerol fatty acid esters; the blended oils are composed of palm oil, palm kernel oil, and hazelnut oil. This invention improves the low-temperature crack resistance of baked chocolate by adding a low-temperature stabilizer composed of sorbitan tristearate, mono- and diglycerides of fatty acids, and polyglycerol fatty acid esters. This invention utilizes sorbitan tristearate as a crystal nucleating agent and crystal regulator, optimizing the fat network and improving toughness by promoting the formation of more and finer stable β' (V-shaped) crystals. Mono- and diglyceride fatty acid esters and polyglyceride fatty acid esters can be directionally adsorbed onto the surface of fat crystals, slowing down crystal growth rate through steric hindrance and preventing the formation of coarse crystals. When used in combination with sorbitan tristearate, they can promote the formation of fine, uniform β' crystals, thereby improving resistance to low-temperature cracking. The structure formed by sorbitan tristearate, mono- and diglyceride fatty acid esters, and polyglyceride fatty acid esters can hinder oil migration and crystal movement, thus improving the resistance to low-temperature cracking in chocolate coatings. This invention uses palm oil, palm kernel oil, and hazelnut oil to form a blended fat system that maintains flexibility and extensibility at low temperatures, thereby absorbing stress in the chocolate coating and slowing down cracking at low temperatures. Example results show that the low-temperature crack-resistant baked chocolate coating provided by this invention did not crack when stored below -20°C. Detailed Implementation

[0015] This invention provides a low-temperature crack-resistant baked chocolate, which, by weight, comprises the following components: 20-40 parts white sugar, 1-3 parts anhydrous butter, 4-10 parts cocoa products, 5-20 parts low-temperature stabilizer, 1-20 parts whole milk powder, 2-7 parts whey powder, and 30-50 parts blended oils. The low-temperature stabilizer is composed of sorbitan tristearate, mono- and diglyceride fatty acid esters, and polyglyceride fatty acid esters; the blended oil is composed of palm oil, palm kernel oil, and hazelnut oil.

[0016] Unless otherwise specified, all raw materials used in this invention are commercially available products well known in the art.

[0017] The low-temperature crack-resistant baking chocolate provided by this invention comprises 20 to 40 parts by weight of granulated sugar. In one embodiment of this invention, the weight fraction of the granulated sugar may be 20, 25, 30, 35, or 40 parts.

[0018] Based on 20-40 parts by weight of granulated sugar, the low-temperature crack-resistant baking chocolate provided by this invention includes 1-3 parts of anhydrous butter. In one embodiment of this invention, the weight fraction of the anhydrous butter can be 1 part, 2 parts, or 3 parts. In this invention, the crystalline network formed by cocoa products is hard but brittle. By adding anhydrous butter, this invention "dilutes" and "interferes" with the originally hard and fragile cocoa butter crystalline network, making it softer, more extensible, and more resilient.

[0019] Based on a weight percentage of 20-40 parts granulated sugar, the low-temperature crack-resistant baking chocolate provided by this invention comprises 4-10 parts cocoa product. In one embodiment of this invention, the weight percentage of the cocoa product can be 4, 5, 6, 7, 8, 9, or 10 parts. In this invention, the cocoa product is preferably composed of cocoa liquor and cocoa powder, and the mass ratio of the cocoa liquor to cocoa powder is preferably 1:(1-2). This invention does not specifically limit the source of the cocoa liquor and cocoa powder; conventional commercially available products are acceptable.

[0020] Based on 20-40 parts by weight of granulated sugar, the low-temperature crack-resistant baking chocolate provided by this invention includes 5-20 parts of a low-temperature stabilizer. In one embodiment of this invention, the weight fraction of the low-temperature stabilizer can be 5, 6, 8, 10, 12, 15, or 20 parts. In this invention, the low-temperature stabilizer is composed of sorbitan tristearate, mono- and diglycerides of fatty acids, and polyglycerol fatty acids. This invention utilizes sorbitan tristearate as a crystal nucleating agent and crystal regulator, optimizing the fat network and improving toughness by promoting the formation of more and finer stable β' (V-type) crystals, thereby improving the low-temperature crack resistance. Mono- and diglycerides of fatty acids and polyglycerol fatty acids can be directionally adsorbed on the surface of fat crystals, slowing down the crystal growth rate through steric hindrance and preventing the formation of coarse crystals. When used in combination with sorbitan tristearate, they can promote the formation of fine and uniform β' crystals, thereby improving the low-temperature crack resistance. The structure formed by sorbitan tristearate, mono- and diglyceride fatty acid esters, and polyglyceride fatty acid esters can hinder oil migration and crystal movement, thereby improving the resistance of chocolate coatings to low-temperature cracking.

[0021] In this invention, the preferred mass ratio of sorbitan monolaurate, mono- and diglyceride fatty acid esters, and polyglycerol fatty acid esters is (1-5):(1-5):(2-10), more preferably (2-3):(2-3):(3-5). By controlling the mass ratio of sorbitan monolaurate, mono- and diglyceride fatty acid esters, and polyglycerol fatty acid esters within the above range, this invention can improve the resistance of the chocolate coating to low-temperature cracking.

[0022] Based on a weight percentage of 20-40 parts white sugar, the low-temperature crack-resistant baking chocolate provided by this invention comprises 1-20 parts whole milk powder. In one embodiment of this invention, the weight percentage of the whole milk powder can be 1 part, 5 parts, 10 parts, 15 parts, or 20 parts.

[0023] Based on 20-40 parts by weight of granulated sugar, the low-temperature crack-resistant baked chocolate provided by this invention includes 2-7 parts by weight of whey powder. In one embodiment of this invention, the whey powder can be 2, 5, or 7 parts by weight. This invention uses whole milk powder to ensure the basic flavor of the low-temperature crack-resistant baked chocolate, uses whey powder to replace part of the milk powder to reduce costs, and utilizes its lactose to improve sweetness and solubility.

[0024] Based on 20-40 parts by weight of granulated sugar, the low-temperature crack-resistant baking chocolate provided by this invention preferably also includes 0-0.1 parts of edible flavoring. This invention does not specifically limit the type and source of the edible flavoring used; conventional edible flavorings can be used, selected according to the desired flavor.

[0025] The baking chocolate resistant to low-temperature cracking provided by this invention comprises 30-50 parts of blended fat, with a weight percentage of 20-40 parts of granulated sugar. In one embodiment of this invention, the weight percentage of the blended fat can be 30, 35, 40, 45, or 50 parts. In this invention, the blended fat is composed of palm oil, palm kernel oil, and hazelnut oil. This invention uses the aforementioned blended fat, a fat system that maintains flexibility and extensibility at low temperatures, thereby absorbing stress in the chocolate coating and slowing down cracking of the chocolate coating at low temperatures.

[0026] In this invention, the mass ratio of palm oil, palm kernel oil, and hazelnut oil is (1~5):(1~5):(0.1~1), preferably (2~3):(2~3):(0.5~1). By controlling the mass ratio of palm oil, palm kernel oil, and hazelnut oil within the above range, this invention is more conducive to significantly improving the resistance of the chocolate coating to low-temperature cracking.

[0027] This invention also provides a method for preparing the low-temperature crack-resistant baked chocolate described in the above technical solution, comprising the following steps: (1) Melt cocoa products and blended oils to obtain liquid phase materials; (2) The liquid material obtained in step (1) is mixed with white sugar, anhydrous butter, whole milk powder and whey powder, and then ball-milled and sieved in sequence to obtain a mixture. (3) The mixture obtained in step (2) is mixed with a low-temperature stabilizer to obtain a low-temperature crack resistant baked chocolate.

[0028] In this invention, the raw materials used in the preparation method of the low-temperature crack-resistant baked chocolate are the same as those used in the low-temperature crack-resistant baked chocolate described in the above technical solution, and will not be repeated here.

[0029] This invention involves melting cocoa products and blended oils to obtain a liquid phase material.

[0030] In this invention, the melting temperature is preferably 40-50°C, more preferably 5-50°C. This invention does not have a specific limitation on the melting time, as long as it is sufficient to completely melt the cocoa products and blended oils.

[0031] After obtaining the liquid material, the present invention mixes the liquid material with white sugar, anhydrous butter, whole milk powder and whey powder, and then performs ball milling and sieving in sequence to obtain a mixture.

[0032] In this invention, when the low-temperature crack-resistant baked chocolate includes edible flavoring, the present invention preferably mixes the liquid phase material with white sugar, anhydrous butter, whole milk powder, whey powder, and then ball mills and sieves them in sequence to obtain a mixture.

[0033] In this invention, the ball milling temperature is preferably 40-50°C, more preferably 5-50°C. Ball milling performed at the above temperature results in better fluidity and allows for more uniform mixing of the components.

[0034] In this invention, the ball milling speed is preferably 1500~2000 rpm, more preferably 1800~2000 rpm; the ball milling time is preferably 1~3 hours, more preferably 2~3 hours. This invention enables uniform mixing of the components and reduces particle size in the mixture through ball milling. In this invention, the fineness of the slurry obtained after ball milling is preferably ≤25 μm.

[0035] In this invention, the sieving temperature is preferably 40~50℃, more preferably 5~50℃. Sieving at the above temperature results in better flowability.

[0036] In this invention, a vibrating screen is preferably used for sieving. In embodiments of this invention, the screen aperture of the vibrating screen is preferably 80 mesh. This invention, through sieving, can control the fineness of the mixed materials, reducing the grainy texture of the chocolate coating on the one hand, and reducing internal stress in the coating caused by uneven particle size during freezing on the other.

[0037] After obtaining the mixture, the present invention mixes the mixture with a low-temperature stabilizer to obtain a baking chocolate resistant to low-temperature cracking.

[0038] In this invention, the preferred method for mixing the mixture with the low-temperature stabilizer is ball milling. The preferred milling speed is 1500-2000 rpm, more preferably 1800-2000 rpm; the preferred milling time is 10-30 min, more preferably 15-30 min. This invention, through ball milling, enables the low-temperature stabilizer to be uniformly dispersed in the mixture and reduces particle size in the mixture.

[0039] The preparation method provided by the present invention, by introducing ball milling, can reduce the particles in low-temperature crack-resistant baked chocolate, and obtain fine and uniform low-temperature crack-resistant baked chocolate.

[0040] This invention also provides the application of the low-temperature crack-resistant baked chocolate described in the above-described technical solution or the low-temperature crack-resistant baked chocolate prepared by the above-described technical solution in the preparation of frozen baked foods, including: The core material of frozen baked goods is frozen to obtain a pretreated core material; the center temperature of the pretreated core material is -25~-20℃; the surface temperature of the pretreated core material is -30~-25℃. A baking chocolate coating resistant to low-temperature cracking is applied to the surface of the pretreated core material, and frozen baked goods are obtained after molding.

[0041] This invention does not impose any particular limitation on the filling material of the frozen baked food; any conventional frozen baked food filling material can be used. In embodiments of this invention, the filling material of the frozen baked food can be a donut or bread.

[0042] This invention does not specifically limit the freezing process; conventional freezing methods are acceptable as long as the temperature of the pretreated core material reaches the desired range. In this invention, the center temperature of the pretreated core material is -25 to -20°C, preferably -25 to -22°C; the surface temperature of the pretreated core material is -30 to -25°C, preferably -28 to -25°C. By controlling the temperature of the pretreated core material within the above range, this invention ensures a lower temperature, reducing cracking caused by stress differences between the core material and the baking chocolate coating during freezing after coating.

[0043] After obtaining the pretreated core material, the present invention coats the surface of the pretreated core material with a baking chocolate coating that resists low-temperature cracking, and after molding, obtains frozen baked food.

[0044] In this invention, the coating temperature is preferably 30~40℃, more preferably 30~35℃.

[0045] The present invention does not specifically limit the coating method; any method that can form a baking chocolate coating of the required thickness on the surface of the pretreated core material is acceptable.

[0046] In this invention, the thickness of the low-temperature crack-resistant baking chocolate coating is preferably 1.5~2.0 mm, more preferably 1.8~2.0 mm.

[0047] The present invention does not specifically limit the molding method, as long as it can completely cure the low-temperature crack-resistant baking chocolate coating. In embodiments of the present invention, the molding method can be to let it stand at room temperature.

[0048] This invention improves the low-temperature crack resistance of baked chocolate by adding a low-temperature stabilizer and blended fats, and by limiting the ratio of anhydrous butter and cocoa products. Therefore, it can be used to prepare frozen baked foods and form a low-temperature crack-resistant baked chocolate coating on the surface of frozen baked foods.

[0049] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0050] The method for preparing low-temperature crack-resistant baked chocolate in this embodiment of the invention is as follows: (1) Melt cocoa products and blended oils at 45°C to obtain liquid phase material; (2) The liquid material obtained in step (1) is mixed with white sugar, anhydrous butter, whole milk powder and whey powder, and then ball-milled at 1800 rpm for 2 hours, and then passed through an 80-mesh vibrating sieve to obtain a mixture. (3) The mixture obtained in step (2) and the low-temperature stabilizer are ball-milled at 1800 rpm for 10 min to obtain low-temperature crack resistant baking chocolate.

[0051] Example 1 A type of baking chocolate resistant to low-temperature cracking, by weight, is composed of the following components: 20 parts white sugar, 1 part anhydrous butter, 4 parts cocoa products, 6 parts low-temperature stabilizer, 5 parts whole milk powder, 3 parts whey powder, and 30 parts blended oils. The low-temperature stabilizer is composed of sorbitan tristearate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters, wherein the mass ratio of sorbitan monolaurate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters is 2:2:3. The composition consists of palm oil, palm kernel oil, and hazelnut oil, with a mass ratio of 2:2:0.3.

[0052] Example 2 A type of baking chocolate resistant to low-temperature cracking, by weight, is composed of the following components: 25 parts white sugar, 2 parts anhydrous butter, 8 parts cocoa products, 10 parts low-temperature stabilizer, 10 parts whole milk powder, 5 parts whey powder, and 40 parts blended oils. The low-temperature stabilizer is composed of sorbitan tristearate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters, wherein the mass ratio of sorbitan monolaurate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters is 2:2:5. The composition consists of palm oil, palm kernel oil, and hazelnut oil, with a mass ratio of 2:3:0.5.

[0053] Example 3 A type of baking chocolate resistant to low-temperature cracking, by weight, is composed of the following components: 30 parts white sugar, 3 parts anhydrous butter, 10 parts cocoa products, 15 parts low-temperature stabilizer, 15 parts whole milk powder, 6 parts whey powder, and 45 parts blended oils. The low-temperature stabilizer is composed of sorbitan tristearate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters, wherein the mass ratio of sorbitan monolaurate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters is 3:2:8. The composition consists of palm oil, palm kernel oil, and hazelnut oil, with a mass ratio of 3:4:0.8.

[0054] Example 4 A type of baking chocolate resistant to low-temperature cracking, by weight, is composed of the following components: 35 parts white sugar, 3 parts anhydrous butter, 10 parts cocoa products, 18 parts low-temperature stabilizer, 20 parts whole milk powder, 6 parts whey powder, and 50 parts blended oil. The low-temperature stabilizer is composed of sorbitan tristearate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters, wherein the mass ratio of sorbitan monolaurate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters is 3:3:10. The composition consists of palm oil, palm kernel oil, and hazelnut oil, with a mass ratio of 4:5:1.

[0055] Comparative Example 1 A type of baked chocolate, by weight, is composed of the following components: 30 parts white sugar, 3 parts anhydrous butter, 10 parts cocoa products, 15 parts low-temperature stabilizer, 15 parts whole milk powder, 6 parts whey powder, and 45 parts blended oils. The low-temperature stabilizer is composed of sorbitan tristearate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters, wherein the mass ratio of sorbitan monolaurate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters is 3:2:8. The composition consists of palm oil and palm kernel oil, wherein the mass ratio of palm oil to palm kernel oil is 3:4.

[0056] Comparative Example 2 A type of baked chocolate, by weight, is composed of the following components: 35 parts white sugar, 0.5 parts anhydrous butter, 12 parts cocoa products, 18 parts low-temperature stabilizer, 20 parts whole milk powder, 6 parts whey powder, and 50 parts blended oils. The low-temperature stabilizer is composed of sorbitan tristearate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters, wherein the mass ratio of sorbitan monolaurate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters is 3:3:10. The composition consists of palm oil, palm kernel oil, and hazelnut oil, with a mass ratio of 4:5:1.

[0057] Comparative Example 3 A type of baked chocolate, by weight, is composed of the following components: 35 parts white sugar, 3 parts anhydrous butter, 10 parts cocoa products, 18 parts low-temperature stabilizer, 20 parts whole milk powder, 6 parts whey powder, and 50 parts blended oil. The low-temperature stabilizer is composed of sorbitan tristearate and polyglycerol fatty acid ester, wherein the mass ratio of sorbitan monolaurate to polyglycerol fatty acid ester is 3:10. The blended oil is composed of palm oil, palm kernel oil and hazelnut oil, and the mass ratio of the palm oil, palm kernel oil and hazelnut oil is 4:5:1.

[0058] Comparative Example 4 A type of baked chocolate, by weight, is composed of the following components: 35 parts white sugar, 3 parts anhydrous butter, 10 parts cocoa products, 18 parts low-temperature stabilizer, 20 parts whole milk powder, 6 parts whey powder, and 50 parts blended oil. The low-temperature stabilizer is composed of sorbitan tristearate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters, wherein the mass ratio of sorbitan monolaurate, mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters is 3:3:1. The blended oil is palm oil.

[0059] Comparative Example 5 A type of baked chocolate, by weight, is composed of the following components: 35 parts white sugar, 3 parts anhydrous butter, 10 parts cocoa products, 18 parts sorbitan tristearate, 20 parts whole milk powder, 6 parts whey powder, and 50 parts palm oil.

[0060] Application Example 1 The low-temperature crack-resistant baking chocolate prepared in Example 1 was used to prepare frozen baked goods, and the application method is as follows: The filling material of the donut was frozen at -30°C for 10 hours to obtain a pretreated filling material; the center temperature of the pretreated filling material was -25°C; and the surface temperature of the pretreated filling material was -30°C. A baking chocolate coating (1.8~2.0 mm) resistant to low-temperature cracking is applied to the surface of the pretreated core material, and frozen baked goods are obtained after standing at room temperature to form the product.

[0061] Application Examples 2-4 The low-temperature crack-resistant baking chocolate prepared in Example 1 was used to prepare frozen baked goods. The application method differed from that in Example 1 in that the low-temperature crack-resistant baking chocolate prepared in Examples 2 and 3 was used instead of the low-temperature crack-resistant baking chocolate prepared in Example 1 to obtain frozen baked goods.

[0062] Compare and contrast examples 1-5 The baking chocolates prepared in Comparative Examples 1 to 5 were used to prepare frozen baked goods. The difference between the application method and Application Example 1 was that the baking chocolates prepared in Comparative Examples 1 to 5 were used to replace the low-temperature crack-resistant baking chocolates prepared in Example 1, and frozen baked goods were obtained.

[0063] Test case Frozen baked goods prepared according to Examples 1-4 and Comparative Application Examples 1-5 were frozen at -20℃ and -30℃ for 10 hours respectively, and the morphology of the baked chocolate coating was observed. The results are shown in Table 1 (Appearance after freezing). Then, the frozen samples were placed under a pressure difference of 70 mbar for 30 minutes to observe cracking. The results are shown in Table 1 (Pressure difference of 70 mbar for 30 minutes). Another frozen sample was dropped from a height of 1 m three times, and the degree of fragmentation was observed. The results are shown in Table 1 (Drop from 1 m three times).

[0064] Table 1. Test results of baked chocolate coating on frozen baked goods prepared in Application Examples 1-4 and Comparative Application Examples 1-4

[0065] The results above show that Comparative Application Examples 1-5 all exhibited cracks after freezing, under a pressure of 70 mbar, and after a drop from a height of 1 m. This is because Comparative Application Example 5 only added sorbitan tristearate as a low-temperature stabilizer. Sorbitan tristearate alone can only regulate crystal formation but cannot provide low-temperature stability to the chocolate coating, thus resulting in significant cracking under low-temperature treatment. Although the cracking phenomenon of the chocolate coating in Comparative Application Examples 1 and 3 was improved compared to Comparative Example 5, it was still inferior to the chocolate coating in the examples. This is because the present invention utilizes sorbitan tristearate, mono- and diglycerides of fatty acids, and polyglycerol fatty acids to form a low-temperature stabilizer. The interaction of these components significantly improves the low-temperature cracking resistance of the chocolate coating.

[0066] The coating in Comparative Application Example 2 cracked because the amount of anhydrous butter used was too small, while the amount of cocoa product was too large. In the embodiments of the present invention, the amount of anhydrous butter is 1 to 3 parts and the amount of cocoa product is 4 to 10 parts. At this amount, the anhydrous butter can "dilute" and "interfere" with the originally hard and fragile cocoa butter crystal network, making it softer, more extensible and tougher.

[0067] As can be seen from the above results, the baking chocolate coating formed by the present invention, which is resistant to low-temperature cracking, has excellent resistance to low-temperature cracking when used to prepare frozen baked goods. It does not crack when stored below -20°C and still has excellent stability after applying a certain pressure, thus solving the problem of easy cracking of baking chocolate coating when frozen at low temperatures.

[0068] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A type of baking chocolate resistant to low-temperature cracking, characterized in that, By weight, it includes the following components: 20-40 parts white sugar, 1-3 parts anhydrous butter, 4-10 parts cocoa products, 5-20 parts low-temperature stabilizer, 1-20 parts whole milk powder, 2-7 parts whey powder, and 30-50 parts blended oils; The low-temperature stabilizer is composed of sorbitan tristearate, mono- and diglyceride fatty acid esters, and polyglyceride fatty acid esters; the blended oil is composed of palm oil, palm kernel oil, and hazelnut oil.

2. The low-temperature crack-resistant baking chocolate according to claim 1, characterized in that, The mass ratio of the sorbitan monolaurate, mono- and diglyceride fatty acid esters and polyglyceride fatty acid esters is (1~5):(1~5):(2~10).

3. The low-temperature crack-resistant baking chocolate according to claim 1, characterized in that, The mass ratio of the palm oil, palm kernel oil and hazelnut oil is (1~5):(1~5):(0.1~1).

4. The method for preparing the low-temperature crack-resistant baked chocolate according to any one of claims 1 to 3, characterized in that, Includes the following steps: (1) Melt cocoa products and blended oils to obtain liquid phase materials; (2) The liquid material obtained in step (1) is mixed with white sugar, anhydrous butter, whole milk powder and whey powder, and then ball-milled and sieved in sequence to obtain a mixture. (3) The mixture obtained in step (2) is mixed with a low-temperature stabilizer to obtain a low-temperature crack resistant baked chocolate.

5. The preparation method according to claim 4, characterized in that, The melting temperature in step (1) is 40~50℃.

6. The preparation method according to claim 4, characterized in that, In step (2), the temperature for ball milling and sieving is independently 40~50℃.

7. The preparation method according to claim 4, characterized in that, In step (2), the ball milling speed is 1500~2000 rpm; the ball milling time is 1~3h.

8. The use of the low-temperature crack-resistant baking chocolate according to any one of claims 1 to 3, or the low-temperature crack-resistant baking chocolate prepared by the preparation method according to any one of claims 4 to 7, in the preparation of frozen baked goods, characterized in that, include: The core material of frozen baked goods is frozen to obtain pretreated core material; The core temperature of the pretreated core material is -25~-20℃; The surface temperature of the pretreated core material is -30~-25℃; A baking chocolate coating resistant to low-temperature cracking is applied to the surface of the pretreated core material, and frozen baked goods are obtained after molding.

9. The application according to claim 8, characterized in that, The coating temperature is 30~40℃.

10. The application according to claim 8, characterized in that, The thickness of the low-temperature crack-resistant baking chocolate coating is 1.5~2.0mm.

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