Soft multi-effect bitter and sweet chocolate sauce formula and preparation process thereof

Abstract

The invention provides a soft multi-effect bitter and sweet chocolate sauce formula and a preparation process thereof, and relates to the field of chocolate sauce preparation, and the soft multi-effect bitter and sweet chocolate sauce formula is characterized by comprising the following raw materials in parts by weight: 30-50 parts of white granulated sugar, 5-15 parts of sandwich oil, 10-20 parts of cocoa powder, 5-15 parts of hydrogenated vegetable oil, and 2-8 parts of whey powder. The formula comprises the following components in parts by weight: 3-10 parts of soybean oil, 0.1-1 part of edible salt, 0.5-3 parts of phospholipid, 0.5-3 parts of glyceryl monostearate, 0.1-1 part of edible essence and 5-15 parts of palm oil. The method has the advantages that by optimizing a formula and a process, precise balance of bitter and sweet flavors and fusion of multi-layer taste are effectively realized, the flavor level and natural texture of the product are remarkably improved, dependence on additives such as an artificial sweetening agent and a stabilizer is reduced, and the product better conforms to the label cleaning trend; the requirements of consumers on health and component transparency are met, and meanwhile, good smoothness and storage stability are kept.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of chocolate sauce, in particular to a soft multi-effect bitter-sweet chocolate sauce formula and a preparation process thereof. BACKGROUND

[0002] Chocolate sauce is a thick and smooth sweet sauce made of cocoa, oil and sugar as the main raw materials, which is made by fine grinding and mixing. It has a deep amber color, a silky and dense texture, melts in the mouth, and emits a rich cocoa aroma and caramel-like sweetness, occasionally mixed with the fragrance of vanilla or nuts. Whether it is used for spreading bread, matching ice cream, or as a filling or drizzle for baked desserts, it can instantly add fascinating flavor layers to food and become a classic choice for curing taste buds.

[0003] At present, traditional chocolate sauce products have the problems of single taste, lack of layers, and difficulty in meeting the pursuit of bitter-sweet coordination and balanced flavor by consumers. In order to make up for the lack of flavor, some manufacturers tend to add various additives such as sweeteners and stabilizers to the formula, which improves the smoothness of the taste and the storage stability to a certain extent, but also leads the product to deviate from the trend of natural and simple ingredients, which may affect the expectations of consumers for health and ingredient transparency, thereby restricting the further development of the chocolate sauce market towards high-quality and clean label. SUMMARY

[0004] The purpose of the present application is to provide a soft multi-effect bitter-sweet chocolate sauce formula and a preparation process thereof, which solves the problems of single taste, lack of layers in the prior art, and the addition of various additives by some manufacturers which affects the health of consumers.

[0005] In order to achieve the above-mentioned purpose of the application, the technical scheme adopted by the present application is as follows:

[0006] A soft multi-effect bitter-sweet chocolate sauce formula, characterized in that it comprises the following raw materials by weight: white granulated sugar 30-50 parts, filling oil 5-15 parts, the filling oil comprising vegetable oil, hydrogenated vegetable oil, and tert-butyl p-benzene diol, cocoa powder 10-20 parts, hydrogenated vegetable oil 5-15 parts, whey powder 2-8 parts, soybean oil 3-10 parts, edible salt 0.1-1 part, phospholipid 0.5-3 parts, glycerol monostearate 0.5-3 parts, edible essence 0.1-1 part, and palm oil 5-15 parts.

[0007] As an improvement, in the filling oil, the weight ratio of vegetable oil, hydrogenated vegetable oil and tert-butyl p-benzene diol is 1:1:0.01-0.05.

[0008] A soft multi-effect bitter-sweet chocolate sauce preparation process, characterized by the following steps: step one, heating the palm oil to complete melting;

[0009] Step two, mix white granulated sugar, filling oil, cocoa powder, hydrogenated vegetable oil, whey powder, soybean oil, edible salt, phospholipid, glycerol monostearate, food flavor and palm oil according to the weight parts;

[0010] Step three, put the mixed material into a ball mill for grinding to form a chocolate sauce;

[0011] Step four, package the ground chocolate sauce.

[0012] As an improvement, the grinding in step three is until the particle size reaches about 25 μm.

[0013] As an improvement, the speed of the grinding machine in step three is 1000-3000 revolutions per minute, and the grinding time is 30-60 minutes.

[0014] As an improvement, in the packaging step of step four, the storage condition of the chocolate sauce is temperature below 25℃ and relative humidity of 65%.

[0015] As an improvement, the packaging process in step four is carried out in a nitrogen protective environment.

[0016] The beneficial effects of the present application are: through optimization of the formula and process, the precise balance of bitter and sweet flavors and the fusion of multi-level taste are effectively realized, the flavor level and natural texture of the product are significantly improved, the product reduces the dependence on artificial sweeteners, stabilizers and other additives, and is more in line with the clean label trend, meets the needs of consumers for health and ingredient transparency, while maintaining good smoothness and storage stability. DETAILED DESCRIPTION

[0017] In order to make the purpose, technical scheme and technical effects of the present application clearer, the following describes specific embodiments of the present application. It should be understood that the specific embodiments described herein are only used to explain the present application and do not limit the present application.

[0018] A soft multi-effect bitter-sweet chocolate sauce formula, characterized in that it comprises the following weight parts of raw materials: white granulated sugar 30-50 parts, filling oil 5-15 parts, the filling oil comprising vegetable oil, hydrogenated vegetable oil, tert-butyl p-benzene diol, cocoa powder 10-20 parts, hydrogenated vegetable oil 5-15 parts, whey powder 2-8 parts, soybean oil 3-10 parts, edible salt 0.1-1 part, phospholipid 0.5-3 parts, glycerol monostearate 0.5-3 parts, food flavor 0.1-1 part, and palm oil 5-15 parts. In the filling oil, the weight ratio of vegetable oil, hydrogenated vegetable oil and tert-butyl p-benzene diol is 1:1:0.01-0.05.

[0019] A process for preparing a soft, multi-effect bittersweet chocolate sauce, characterized by the following steps: Step 1, heating palm oil until completely melted; Step 2, mixing white sugar, filling oil, cocoa powder, hydrogenated vegetable oil, whey powder, soybean oil, edible salt, phospholipids, glyceryl monostearate, edible flavoring, and palm oil together according to the stated weight proportions; Step 3, grinding the mixed materials in a ball mill to form a chocolate sauce; Step 4, packaging the ground chocolate sauce.

[0020] Grind the mixture in step three until the particle size reaches approximately 25 μm. The grinding speed in step three is 1000-3000 rpm, and the grinding time is 30-60 minutes. In step four, the chocolate sauce is stored at a temperature below 25°C and a relative humidity of 65%. All steps four, including the packaging, are carried out under nitrogen protection.

[0021] In the process of use, first heat the palm oil of the specified amount until it is completely melted, then add it to a mixer along with white sugar, filling oil, cocoa powder, hydrogenated vegetable oil, whey powder, soybean oil, edible salt, phospholipids, glyceryl monostearate, and edible flavoring. Mix thoroughly, then transfer the mixture to a ball mill and grind it at 1000-3000 rpm for 30-60 minutes until the particle size reaches about 25μm to form a smooth chocolate sauce. Finally, package the sauce under nitrogen protection and store it at a temperature below 25℃ and a relative humidity of 65%.

[0022] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A formula for a soft, multi-effect bittersweet chocolate sauce, characterized in that, The ingredients include the following parts by weight: 30-50 parts white sugar, 5-15 parts filling oil, wherein the filling oil includes vegetable oil, hydrogenated vegetable oil, tert-butyl terephthalate, 10-20 parts cocoa powder, 5-15 parts hydrogenated vegetable oil, 2-8 parts whey powder, 3-10 parts soybean oil, 0.1-1 part edible salt, 0.5-3 parts phospholipids, 0.5-3 parts glyceryl monostearate, 0.1-1 part edible flavoring, and 5-15 parts palm oil.

2. The soft, multi-effect bittersweet chocolate sauce formula according to claim 1, characterized in that, In the sandwich oil, the weight ratio of vegetable oil, hydrogenated vegetable oil and tert-butylhydroquinone is 1:1:0.01-0.

05.

3. The process for preparing a soft, multi-effect bittersweet chocolate sauce according to claim 1, characterized in that, Includes the following steps: Step 1: Heat the palm oil until it is completely melted; Step 2: Mix the white sugar, filling oil, cocoa powder, hydrogenated vegetable oil, whey powder, soybean oil, edible salt, phospholipids, glyceryl monostearate, edible flavoring, and palm oil together according to the stated weight proportions. Step 3: Grind the mixed materials in a ball mill to form chocolate sauce; Step 4: Divide and package the ground chocolate sauce.

4. The preparation process of a soft, multi-effect bittersweet chocolate sauce according to claim 3, characterized in that, Continue grinding in step three until the particle size reaches approximately 25 μm.

5. The process for preparing a soft, multi-effect bittersweet chocolate sauce according to claim 3, characterized in that, In step three, the grinding machine rotates at 1000-3000 rpm, and the grinding time is 30-60 minutes.

6. The process for preparing a soft, multi-effect bittersweet chocolate sauce according to claim 3, characterized in that, In step four, the packaging process, the chocolate sauce is stored at a temperature below 25°C and a relative humidity of 65%.

7. The process for preparing a soft, multi-effect bittersweet chocolate sauce according to claim 3, characterized in that, The entire process of step four, repackaging, is carried out under nitrogen protection.