Preparation method of cocoa butter chocolate product

Abstract

The invention discloses a preparation method of a cocoa butter chocolate product, and belongs to the field of food processing. The preparation method comprises the following steps: firstly compounding mango kernel oil stearin rich in StOSt grease, cocoa butter and porous starch to obtain a StOSt grease-porous starch compound, then uniformly mixing 20g of cocoa butter, 5g of cocoa powder, 15g of skimmed milk powder and 25g of isomaltulose at 45-50 DEG C, and grinding to obtain chocolate slurry; then, 10 g of the StOSt grease-porous starch compound, 0.5 g of lecithin and chocolate slurry are refined; and finally carrying out temperature regulation, injection molding and cooling to obtain the chocolate product. The porous starch structure solves the eutectic phenomenon easily occurring in the physical compounding process of the mango kernel oil stearin and the cocoa butter; meanwhile, the mango kernel oil stearin makes up the characteristic of insufficient hydrophobicity of the starch, enhances the thermal stability of the chocolate, and effectively fixes and disperses cocoa butter, so that the frosting of the chocolate is inhibited.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing a cocoa butter chocolate product. Background Art

[0002] Cocoa butter and cocoa butter equivalents are the main oils used in mid- to high-end chocolate, with cocoa butter being the main oil. Some heat-resistant chocolate products are supplemented with cocoa butter equivalents. In the emerging chocolate market represented by my country, related products are usually circulated at room temperature and often bloom due to temperature fluctuations or improper storage conditions. Chocolate blooming seriously affects the appearance of the product, reduces consumer quality, and is a serious quality problem.

[0003] There are two types of chocolate blooming: sugar bloom and fat bloom. Generally speaking, the incidence of sugar bloom is low and the proportion of its impact on chocolate quality is small. It can be avoided by controlling the humidity during processing and storage. The incidence of fat bloom is very high and has a great impact on chocolate quality. Its formation is closely related to the fats used in chocolate (including cocoa butter and cocoa butter substitutes). At present, it is generally believed that the reasons for chocolate blooming are: 1) cocoa butter crystals transform from type V to type VI; 2) the fat in the middle of the chocolate migrates to the outer layer. Therefore, the key to inhibiting chocolate blooming is to bind and stabilize the fat in it, reduce the crystal transformation of cocoa butter crystals and the migration of fat.

[0004] The patent application with publication number CN103652215 A discloses an anti-frost chocolate and a preparation method thereof. The anti-frost chocolate of the application contains a polyglycerol ricinoleate-porous starch complex, and the preparation method comprises the following steps: 1) melting cocoa butter to obtain liquid cocoa butter; 2) crushing sucrose and sieving to obtain sucrose powder; 3) adding cocoa powder, milk powder and sucrose powder to liquid cocoa butter, heating and mixing, and fine grinding to obtain chocolate slurry; 4) adding the polyglycerol ricinoleate-porous starch complex to the chocolate slurry, mixing, pouring and molding, cooling and demolding to obtain anti-frost chocolate. However, due to insufficient heat resistance, its anti-frost effect is easily affected by ambient temperature and storage time, resulting in anti-frost, which changes the taste of chocolate and makes it lose its luster. Summary of the invention

[0005] The object of the present invention is to provide a method for preparing a cocoa butter chocolate product to improve the anti-frost performance of the chocolate product.

[0006] The purpose of the present invention can be achieved through the following technical solutions:

[0007] A method for preparing a cocoa butter chocolate product comprises the following steps:

[0008] (1) Grinding: mixing cocoa butter, cocoa powder, skimmed milk powder and sugar substitute at 45° C. to 50° C. and grinding until the fineness of each component reaches less than 20 μm to obtain chocolate slurry;

[0009] (2) Refining: Refining the chocolate slurry at 55°C to 65°C for 1-2 hours, and then refining at 45°C to 55°C for 5-10 hours, then adding StOSt oil-porous starch complex and emulsifier, and refining for another 0.5-1 hour to obtain refined chocolate slurry;

[0010] (3) Temperature adjustment: first, heat the refined chocolate slurry to 60°C, then cool it down to 20°C at a rate of 2-2.5°C / min, and keep it for 5-7 min; then heat it up to 43-45°C at a rate of 1.5-2°C / min, and keep it for 1-1.5 min; then cool it down to 32-35°C at a rate of 0.8-1°C / min, and keep it for 1-1.5 min; then, cool it in a mold, and obtain a chocolate sample.

[0011] Furthermore, the sugar substitute includes one of isomaltulose, erythritol and xylitol.

[0012] Furthermore, the emulsifier is one of lecithin and polysorbate.

[0013] Furthermore, the mass ratio of the cocoa butter, cocoa powder, skimmed milk powder, sugar substitute, StOSt oil-porous starch complex and emulsifier is 20-25:5-10:15-20:25-35:10-15:0.5-1.

[0014] Further, the StOSt oil-porous starch composite is prepared by the following steps:

[0015] 1) heating and mixing mango kernel oil stearin and cocoa butter to obtain a mixed solution;

[0016] 2) dissolving starch in acetic acid-sodium acetate buffer, adding α-amylase and glucose amylase to obtain starch slurry, placing the starch slurry in a water bath at a constant temperature for enzymolysis, adjusting the pH of the starch slurry to 3-4, reacting for 20-30 minutes, adjusting the pH of the starch slurry to 6.5-7.5, filtering with suction, washing with water, drying and sieving to obtain porous starch;

[0017] 3) The porous starch and the mixed solution are mixed, ultrasonicated, vacuum filtered, vacuum dried, crushed and sieved to obtain the StOSt oil-porous starch composite.

[0018] Furthermore, the mass ratio of mango kernel oil stearin to cocoa butter is 6-8:2-4.

[0019] Furthermore, the dosage ratio of the starch, acetic acid-sodium acetate buffer, α-amylase and glucose amylase is 20-25 g: 100-120 mL: 0.4-0.6 mL: 0.4-0.6 mL; the pH of the acetic acid-sodium acetate buffer is 4.5-6.5; the enzymolysis temperature is 60° C. to 65° C., and the enzymolysis time is 22 h to 24 h.

[0020] Furthermore, the mass ratio of the porous starch to the mixed liquid is 9-10:2-3.

[0021] Furthermore, the sieving is a 180 mesh sieve.

[0022] Beneficial effects of the present invention:

[0023] (1) The mango kernel oil stearin used in the present invention is rich in StOSt (glyceryl monostearate and glyceryl distearate), which enhances the thermal stability of chocolate. When compounded with cocoa butter for temperature adjustment, it is first pre-crystallized to a mixed crystal form of III, IV and V by cooling, and then the cooling and heating rates are adjusted in a small range to promote the further conversion of crystal forms III and IV into crystal form V, which can reduce the conversion of cocoa butter crystal forms, thereby improving the anti-frost performance.

[0024] (2) The porous starch structure adopted in the present invention makes mango kernel oil stearin evenly distributed in the internal structure of the porous starch through ultrasonic oscillation and vacuum filtration, thereby solving the eutectic phenomenon that is easy to occur during the physical compounding process of StOSt oil and cocoa butter; at the same time, mango kernel oil stearin makes up for the insufficient hydrophobicity of starch, and also enhances the interaction between the porous starch and other components of chocolate, effectively fixes and disperses cocoa butter, blocks the migration of cocoa butter, and thus inhibits the blooming of chocolate.

[0025] (3) The skimmed milk powder used in the present invention has healthier ingredients than whole milk powder, and the addition of skimmed milk powder will not transform the cocoa butter crystal form. While ensuring the anti-frost performance of chocolate, the melting point of cocoa butter is increased, the heat resistance of chocolate is improved, and it is conducive to high-temperature transportation and circulation. DETAILED DESCRIPTION

[0026] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Example 1

[0028] This embodiment provides a method for preparing a cocoa butter chocolate product, which is prepared by the following steps:

[0029] The first step is: 1) heating and mixing 6 g of mango kernel oil stearin and 4 g of cocoa butter to obtain a mixed solution;

[0030] 2) dissolving 20 g of starch in 100 mL of acetic acid-sodium acetate buffer at pH 4.5, adding 0.4 mL of α-amylase and 0.4 mL of glucose amylase to obtain a starch slurry, and then placing the starch slurry in a 60° C. water bath for enzymolysis at a constant temperature for 24 h, then adjusting the pH of the starch slurry to 4, reacting for 30 min, and then adjusting the pH of the starch slurry to 7, filtering, washing with water, and drying through a 180-mesh sieve to obtain a porous starch;

[0031] 3) 9 g of porous starch and 2 g of the mixed solution were mixed, ultrasonicated, vacuum filtered, vacuum dried, and crushed through a 180-mesh sieve to obtain a StOSt oil-porous starch composite;

[0032] Step 2: Grinding: 20 g of cocoa butter, 5 g of cocoa powder, 15 g of skim milk powder and 25 g of isomaltulose are mixed and evenly ground at 45° C. until the fineness of each component reaches less than 20 μm, thereby obtaining a chocolate slurry;

[0033] The third step is refining: the chocolate slurry is refined at 55°C for 2 hours, and then refined at 45°C for 5 hours, and then 10g of StOSt oil-porous starch complex and 0.5g of lecithin are added, and then refined for 1 hour to obtain the refined chocolate slurry;

[0034] The fourth step is temperature adjustment: first, heat the refined chocolate slurry to 60°C, then reduce the temperature to 20°C at a rate of 2°C / min and keep it for 5 minutes; then heat it to 45°C at a rate of 1.5°C / min and keep it for 1.5 minutes; then further reduce the temperature to 35°C at a rate of 1°C / min and keep it for 1 minute; then cool it in a mold and obtain a chocolate sample.

[0035] Example 2

[0036] Compared with Example 1, the present embodiment is different in that "6 g of mango kernel oil stearin and 4 g of cocoa butter" in the first step is changed to "8 g of mango kernel oil stearin and 2 g of cocoa butter".

[0037] The remaining raw materials and preparation process remain the same as in Example 1.

[0038] Example 3

[0039] The present embodiment is different from the embodiment 1 in that the “10 g StOSt oil-porous starch complex” in the third step is changed to “15 g StOSt oil-porous starch complex”.

[0040] The remaining raw materials and preparation process remain the same as in Example 1.

[0041] Example 4

[0042] The present embodiment is different from the embodiment 1 in that the "acetic acid-sodium acetate buffer solution with a pH of 4.5" in the first step is changed to "acetic acid-sodium acetate buffer solution with a pH of 6.5".

[0043] The remaining raw materials and preparation process remain the same as in Example 1.

[0044] Example 5

[0045] The present embodiment is different from the embodiment 1 in that the step "adding 9 g of porous starch to 2 g of mixed solution" is changed to "adding 10 g of porous starch to 3 g of mixed solution".

[0046] The remaining raw materials and preparation process remain the same as in Example 1.

[0047] Example 6

[0048] The difference between this embodiment and embodiment 1 is that "25 g isomaltulose" in the second step is changed to "25 g erythritol".

[0049] The remaining raw materials and preparation process remain the same as in Example 1.

[0050] Example 7

[0051] The present embodiment is different from the embodiment 1 in that the “0.4 mL α-amylase and 0.4 mL glucose saccharifying enzyme” in the first step is changed to “0.6 mL α-amylase and 0.6 mL glucose saccharifying enzyme”.

[0052] The remaining raw materials and preparation process remain the same as in Example 1.

[0053] Example 8

[0054] The difference between this embodiment and embodiment 1 is that "0.5 g lecithin" in the third step is changed to "0.5 g polysorbate".

[0055] The remaining raw materials and preparation process remain the same as in Example 1.

[0056] Comparative Example 1

[0057] The first step is to mix 20g of cocoa butter, 5g of cocoa powder, 15g of skim milk powder and 25g of isomaltulose at 45°C and grind them uniformly until the fineness of each component reaches less than 20μm to obtain chocolate slurry;

[0058] The second step is to refine the chocolate slurry at 55°C for 2 hours, and then refine it at 45°C for 5 hours, then add 2g of mango kernel oil stearin and 0.5g of lecithin, and then refine it for another hour to obtain refined chocolate slurry;

[0059] In the third step, the refined chocolate slurry was first heated to 60°C, then cooled to 20°C at a rate of 2°C / min and maintained for 5 min; then heated to 45°C at a rate of 1.5°C / min and maintained for 1.5 min; then further cooled to 35°C at a rate of 1°C / min and maintained for 1 min; and cooled by injection molding to obtain a chocolate sample.

[0060] Comparative Example 2

[0061] Compared with Example 1, this comparative example differs in that mango kernel oil stearin is not added in the first step, and the specific implementation steps are as follows:

[0062] The first step is: 1) dissolving 20 g of starch in 100 mL of acetic acid-sodium acetate buffer with a pH of 4.5, adding 0.4 mL of α-amylase and 0.4 mL of glucose amylase to obtain a starch slurry, and then placing the starch slurry in a 60° C. water bath for constant temperature enzymolysis for 24 h, then adjusting the pH of the starch slurry to 4, reacting for 30 min, and then adjusting the pH of the starch slurry to 7, filtering, washing with water, and drying through a 180-mesh sieve to obtain porous starch;

[0063] 2) 9 g of porous starch and 2 g of cocoa butter were mixed, ultrasonicated, vacuum filtered, vacuum dried, and crushed through a 180-mesh sieve to obtain a StOSt oil-porous starch complex;

[0064] The remaining raw materials and preparation process remain the same as in Example 1.

[0065] Comparative Example 3

[0066] Compared with Example 1, this comparative example differs in that StOSt oil-porous starch composite is not added, and the specific implementation steps are as follows:

[0067] The first step is to mix 20g of cocoa butter, 5g of cocoa powder, 15g of skim milk powder and 25g of isomaltulose at 45°C and grind them uniformly until the fineness of each component reaches less than 20μm to obtain chocolate slurry;

[0068] In the second step, the chocolate slurry is refined at 55°C for 2 hours, and then refined at 45°C for 5 hours, and then 0.5g of lecithin is added, and then refined for another hour to obtain a refined chocolate slurry;

[0069] In the third step, the refined chocolate slurry was first heated to 60°C, then cooled to 20°C at a rate of 2°C / min and maintained for 5 min; then heated to 45°C at a rate of 1.5°C / min and maintained for 1.5 min; then further cooled to 35°C at a rate of 1°C / min and maintained for 1 min; and cooled by injection molding to obtain a chocolate sample.

[0070] Comparative Example 4

[0071] The difference between this comparative example and Example 1 is that the fourth step of temperature adjustment is not performed, and the chocolate sample is obtained by directly injecting and cooling the mold after the third step.

[0072] The remaining raw materials and preparation process remain the same as in Example 1.

[0073] Comparative Example 5

[0074] The difference between this comparative example and Example 1 is that in the second step, "15 g skim milk powder" is replaced with "15 g whole milk powder".

[0075] The remaining raw materials and preparation process remain the same as in Example 1.

[0076] The chocolates prepared in Examples 1 to 8 and Comparative Examples 1 to 5 were tested for performance.

[0077] Melting point test: The chocolates prepared in Examples 1 to 8 and Comparative Examples 1 to 5 were tested for melting point;

[0078] Taste test: According to the following criteria, 10 skilled tasters (5 men and 5 women) conducted taste evaluation. Taste: Average (not smooth), Good (average smoothness), Excellent (smooth taste);

[0079] Frost resistance test: 50 portions of chocolate prepared in Examples 1 to 8 and Comparative Examples 1 to 4 were taken, and the chocolates were simultaneously subjected to 8 cycles at 20-32°C (8 hours of heat preservation), with humidity maintained at 40-50%. After the temperature cycle, the number of chocolates with frost areas exceeding 30% of the total surface area was counted.

[0080] The results are shown in Table 1:

[0081] Table 1

[0082]

[0083] It can be seen from Table 1 that, compared with Example 1, Examples 2 to 3 have an increased proportion of mango kernel oil stearin, resulting in a corresponding increase in the proportion of glycerol diol in the mango kernel oil stearin in the components, and diglycerol will affect the density of the oil crystal network structure or the recrystallization behavior after liquid oil migration, thereby causing chocolate to bloom; Compared with Example 1, the only difference between Examples 4 to 8 is that the raw materials and the raw material ratio are adjusted within a reasonable range, which has little effect on the final result.

[0084] Compared with Example 1, Comparative Example 1 shows obvious blooming and reduced taste. This is because the uneven dispersion of chocolate components causes blooming and reduced taste. The porous starch structure can improve the dispersibility of mango kernel oil stearin in chocolate and hinder the migration of cocoa butter, thereby inhibiting the blooming of chocolate. Compared with Example 1, Comparative Examples 2 and 4 show a decrease in the melting point of chocolate and obvious blooming after no mango kernel oil stearin is added. This is because the addition of mango kernel oil stearin greatly improves the heat resistance of chocolate. After mango kernel oil stearin and cocoa butter are compounded and then subjected to a special temperature adjustment step, the crystallization of cocoa butter can be reduced. The results show that the heat resistance and frost resistance of chocolate are greatly reduced after the StOSt oil-porous starch composite is not added. The heat resistance and frost resistance of chocolate are greatly reduced due to the lack of mango kernel oil stearin to improve heat resistance and reduce the transformation of cocoa butter crystal forms, and the porous starch to prevent the migration of oil. The difference between Comparative Example 5 and Example 1 lies in whether the milk powder is skimmed or not. The high fat content in whole milk powder leads to the appearance of metastable β' crystal form in the cocoa butter crystal after tempering, reduces the proportion of the stable crystal form (V) of cocoa butter, and affects the tempering effect and the final quality of the product. However, the addition of skimmed milk powder does not change the thermodynamically stable crystal form of cocoa butter.

[0085] In summary, the present invention provides a method for preparing a cocoa butter chocolate product, and the prepared chocolate has good frost resistance and heat resistance and a smooth taste, which provides ideas for the production of frost-resistant chocolate.

[0086] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0087] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a cocoa butter chocolate product, characterized in that: The following steps are involved: (1) Grinding: Mix cocoa butter, cocoa powder, skimmed milk powder and sugar substitute at 45° C. to 50° C. and grind until the fineness of each component reaches less than 20 μm to obtain chocolate slurry; (2) Refining: Refining the chocolate slurry at 55°C to 65°C for 1-2 hours, and then refining at 45°C to 55°C for 5-10 hours, then adding StOSt oil-porous starch complex and emulsifier, and refining for another 0.5-1 hour to obtain refined chocolate slurry; (3) Temperature adjustment: first, heat the refined chocolate slurry to 60°C, then cool it down to 20°C at a rate of 2-2.5°C / min, and keep it for 5-7 min; then heat it up to 43-45°C at a rate of 1.5-2°C / min, and keep it for 1-1.5 min; then cool it down to 32-35°C at a rate of 0.8-1°C / min, and keep it for 1-1.5 min; then, cool it in a mold, and obtain a chocolate sample.

2. The method for preparing a cocoa butter chocolate product according to claim 1, characterized in that: The sugar substitute includes one of isomaltulose, erythritol and xylitol.

3. The method for preparing a cocoa butter chocolate product according to claim 1, characterized in that: The emulsifier is one of lecithin and polysorbate.

4. The method for preparing a cocoa butter chocolate product according to claim 1, characterized in that: The mass ratio of the cocoa butter, cocoa powder, skimmed milk powder, sugar substitute, StOSt oil-porous starch complex and emulsifier is 20-25:5-10:15-20:25-35:10-15:0.5-1.

5. The method for preparing a cocoa butter chocolate product according to claim 1, characterized in that: The StOSt oil-porous starch composite is prepared by the following steps: 1) heating and mixing mango kernel oil stearin and cocoa butter to obtain a mixed solution; 2) dissolving starch in acetic acid-sodium acetate buffer, adding α-amylase and glucose amylase to obtain starch slurry, placing the starch slurry in a water bath at a constant temperature for enzymolysis, adjusting the pH of the starch slurry to 3-4, reacting for 20-30 minutes, adjusting the pH of the starch slurry to 6.5-7.5, filtering with suction, washing with water, drying and sieving to obtain porous starch; 3) The porous starch and the mixed solution are mixed, ultrasonicated, vacuum filtered, vacuum dried, crushed and sieved to obtain the StOSt oil-porous starch composite.

6. The method for preparing a cocoa butter chocolate product according to claim 5, characterized in that: The mass ratio of mango kernel oil stearin to cocoa butter is 6-8:2-4.

7. The method for preparing a cocoa butter chocolate product according to claim 5, characterized in that: The dosage ratio of starch, acetic acid-sodium acetate buffer, α-amylase and glucose saccharifying enzyme is 20-25g:100-120mL:0.4-0.6mL:0.4-0.6mL; the pH of the acetic acid-sodium acetate buffer is 4.5-6.5; the enzymolysis temperature is 60°C-65°C, and the enzymolysis time is 22h-24h.

8. The method for preparing a cocoa butter chocolate product according to claim 5, characterized in that: The mass ratio of the porous starch to the mixed solution is 9-10:2-3; the sieving is a 180-mesh sieve.

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