Chewable sugar-free chocolate gel food and preparation method thereof

Abstract

The chewable sugar-free chocolate gel food comprises 73-75% by mass of a gel filling material and 25-27% by mass of a sandwich filling material filled in the gel filling material, the gel filling material comprises a gum base, glycerin, modified starch, a sweetening agent, a pigment and water, and edible essence is added or not added; the sandwich filling material comprises cocoa liquid blocks, sugar-free cocoa butter, condensed milk, a sweetening agent, edible oil and fat, an emulsifying agent and added or not added edible essence; the invention also discloses a preparation method of the gel food, the gel food prepared by adopting the method can solve the problems that chocolate products are easy to melt and deform when being heated and easy to pollute packages during packaging, and the gel food does not pollute the packages even at the temperature of 55 DEG C or below and has higher stability; and meanwhile, the gel food can realize two edible forms of chocolate gel or chocolate explosion gel at different temperatures, so that rich mouth feel is brought during eating, and the gel food is suitable for being eaten by different people.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a chewable sugar-free chocolate gel food and a preparation method thereof. Background Art

[0002] Chocolate is a popular food. In the production, storage and transportation of traditional chocolate, temperature control is a very critical link, which seriously increases the storage and sales costs of chocolate, and is also one of the important reasons for the existence of off-season and peak seasons in chocolate sales. In order to further improve the stability of chocolate in different scenarios and reduce the production and storage costs of chocolate, freeze-dried chocolate came into being. With the continuous upgrading and improvement of chocolate production processes and technologies, the number and taste of different dosage forms of chocolate are constantly improving. At present, many chocolates on the market contain fruit additives. The current preparation method of fruit freeze-dried chocolate includes freeze-drying, coating, cooling, packaging and other steps to effectively ensure the flavor of the fruit. However, in order to retain the unique fragrance of the fruit, the chocolate is only mixed with the internal filling by wrapping the outer layer of sizing. The chocolate has not been processed and is still easy to melt and deform when exposed to heat; there is also a freeze-dried chocolate preparation process, which adds oil in the process of making liquid or sauce, and has a better silky taste than other freeze-dried foods. However, after the chocolate products manufactured by its preparation process are packaged, it is easy to have the problem of oil precipitation and stickiness and contamination of packaging, and even product deformation. The thermal stability and taste still need to be improved. Therefore, the conventional production process of chocolate-related products on the market needs to be further improved. Summary of the invention

[0003] In order to solve one or some technical problems existing in the prior art, the purpose of the present application is to provide a chewable sugar-free chocolate gel food and a preparation method thereof, which can solve the problems that chocolate products are easily melted and deformed when exposed to heat and are easily contaminated when packaged.

[0004] In order to solve the above-mentioned existing technical problems, the purpose of the present application is achieved by the following technical solution: a chewable sugar-free chocolate gel food, comprising a gel filler with a mass percentage of 73-75% and a core filler filled into the gel filler with a mass percentage of 25-27%, wherein the gel filler comprises a gum base, glycerin, modified starch, a sweetener, a pigment, water, and may or may not contain edible flavors; the core filler comprises cocoa liquor, sugar-free cocoa butter, condensed milk, a sweetener, edible oils and fats, an emulsifier, and may or may not contain edible flavors.

[0005] Preferably, the gum base in the gel filler is one or more of carrageenan, gelatin, gellan gum, and pectin; the modified starch in the gel filler is one or more of acetate starch, hydroxypropyl distarch phosphate, and waxy corn starch; the pigment in the gel filler is one or more of caramel color, cocoa shell color, and vegetable carbon black.

[0006] Preferably, the sweetener in the gel filling material is one or more of sorbitol liquid, erythritol, sucralose, steviol glycoside, and mogroside; the sweetener in the sandwich filling material is one or more of erythritol, sucralose, xylitol, steviol glycoside, and mogroside.

[0007] Preferably, the emulsifier in the filling material is one or more of phospholipids, mono- and di-glycerol fatty acid esters, and caprylic and capric glycerides.

[0008] A method for preparing a chewable sugar-free chocolate gel food comprises the following steps:

[0009] Step 1: Weighing and pre-processing ingredients: accurately weigh the weight of each material and pre-process it;

[0010] Step 2: Sugar dissolving process: When preparing the filling material, the material temperature is controlled at 40-80°C;

[0011] Step 3: Gelation process: When preparing the gel filler, the material temperature is controlled at 50-90°C;

[0012] Step 4: Pellet rolling process: gelatin box temperature 40-70℃, spray body temperature 30-50℃, pre-drying time ≥0.5h, sandwich filling material keeps liquid mixture state, fill into gel filling material, gel joint is subject to actual situation;

[0013] Step 5: Drying process: drying time ≥ 4h;

[0014] Step 6: Sorting process: Remove unqualified gel foods and select high-quality products for packaging.

[0015] Preferably, the pretreatment in step 1 includes dissolving, mixing, emulsifying and keeping warm the cocoa mass, sugar-free cocoa butter, condensed milk, sweetener, edible oil, emulsifier, and edible flavors with or without addition in the filling material; and dissolving, mixing, coloring, defoaming and keeping warm the gum base, glycerin, modified starch, sweetener, pigment, water, and edible flavors with or without addition in the gel filling material.

[0016] Preferably, when pretreating the core filling material in step 1, the sweetener and the emulsifier are first dissolved in a trace amount of water and then added to the core filling material solution, and then the water is evaporated by heating.

[0017] Preferably, when pretreating the gel filler in step 1, the sweetener, modified starch and pectin need to be premixed first and then added to the gel filler.

[0018] Preferably, when preparing the sandwich filling material, the material dissolving temperature in the sugar dissolving process should be 50-70°C, and the insulation temperature should be 40-60°C; when preparing the gel filling material, the gelling temperature in the gelling process is 75±5°C, and the insulation temperature is 55±5°C; the drying temperature in the drying process is 25±3°C, and the moisture content of the rubber is controlled to be 12-16%.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] The chewable sugar-free chocolate gel food and the preparation method thereof provided by the above technical scheme can solve the problems that chocolate products are easily melted and deformed when exposed to heat and are easily contaminated when packaged. Even at a temperature below 55°C, the packaging will not be contaminated, and the food has high stability. At the same time, the gel food can be eaten in two forms, namely chocolate gel or chocolate bursting gel, at different temperatures, so that it has a rich taste when eaten and is suitable for consumption by different groups of people. DETAILED DESCRIPTION

[0021] Below, the present application is further described in conjunction with specific implementation methods. It should be noted that, under the premise of no conflict, the various embodiments or technical features described below can be arbitrarily combined to form new embodiments.

[0022] A chewable sugar-free chocolate gel food comprises 73-75% by mass of a gel filler and 25-27% of a core filler filled in the gel filler, wherein the gel filler comprises gum base, glycerin, modified starch, sweetener, pigment, water, and may or may not contain edible flavors; and the core filler comprises cocoa liquid mass, sugar-free cocoa butter, condensed milk, sweetener, edible oil, emulsifier, and may or may not contain edible flavors.

[0023] The gum base in the gel filler is one or more of carrageenan, gelatin, gellan gum, and pectin; the modified starch in the gel filler is one or more of acetate starch, hydroxypropyl distarch phosphate, and waxy corn starch; the pigment in the gel filler is one or more of caramel color, cocoa shell color, and vegetable carbon black.

[0024] The sweetener in the gel filling material is one or more of sorbitol liquid, erythritol, sucralose, steviol glycoside, and mogroside; the sweetener in the sandwich filling material is one or more of erythritol, sucralose, xylitol, steviol glycoside, and mogroside.

[0025] The emulsifier in the sandwich filling material is one or more of phospholipids, mono- and di-glycerol fatty acid esters, and caprylic and capric glycerides.

[0026] Embodiment 1:

[0027]

[0028]

[0029] In this embodiment, the sweeteners in the sandwich filling material are sucralose and xylitol; the emulsifier in the sandwich filling material is mono- and di-glycerol fatty acid esters; the gum base in the gel filling material is gelatin and pectin; the modified starch in the gel filling material is acetate starch; the pigment in the gel filling material is cocoa shell color and vegetable carbon black; the sweetener in the gel filling material is sorbitol liquid and sucralose; and edible flavors are added.

[0030] It can solve the problems of chocolate products easily melting and deforming when exposed to heat and easily contaminating the packaging during packaging. Even at a temperature below 55°C, the packaging will not be contaminated, and it has high stability. At the same time, the gel food can be eaten in two forms, chocolate gel or chocolate bursting gel, at different temperatures, so that it brings a rich taste when eaten and is suitable for consumption by different groups of people.

[0031] A method for preparing a chewable sugar-free chocolate gel food comprises the following steps:

[0032] Step 1: Weighing and pre-processing ingredients: accurately weigh the weight of each material and pre-process it;

[0033] Step 2: Sugar dissolving process: When preparing the filling material, the material temperature is controlled at 40-80°C;

[0034] Step 3: Gelation process: When preparing the gel filler, the material temperature is controlled at 50-90°C;

[0035] Step 4: Pellet rolling process: gelatin box temperature 40-70℃, spray body temperature 30-50℃, pre-drying time ≥0.5h, sandwich filling material keeps liquid mixture state, fill into gel filling material, gel joint is subject to actual situation;

[0036] Step 5: Drying process: drying time ≥ 4h;

[0037] Step 6: Sorting process: Remove unqualified gel foods and select high-quality products for packaging.

[0038] The pretreatment in step 1 includes dissolving, mixing, emulsifying and keeping warm the cocoa mass, sugar-free cocoa butter, condensed milk, sweetener, edible oil, emulsifier and edible flavors added or not in the filling material; and dissolving, mixing, coloring, defoaming and keeping warm the gum base, glycerin, modified starch, sweetener, pigment, water and edible flavors added or not in the gel filling material.

[0039] In the step 1, when pre-treating the core filling material, the sweetener and the emulsifier are first dissolved in a small amount of water and then added to the core filling material solution, and then the water is evaporated by heating.

[0040] When pretreating the gel filler in step 1, the sweetener, modified starch and pectin need to be premixed first and then added to the gel filler.

[0041] When preparing sandwich filling materials, the material dissolving temperature in the sugar dissolving process should be 50-70℃, and the insulation temperature should be 40-60℃; when preparing gel filling materials, the gelling temperature in the gelling process is 75±5℃, and the insulation temperature is 55±5℃; the drying temperature in the drying process is 25±3℃, and the moisture content of the rubber is controlled at 12-16%.

[0042] The gel food prepared by the method can solve the problems that chocolate products are easily melted and deformed when exposed to heat and are easily contaminated when packaged. Even at a temperature below 55°C, the packaging will not be contaminated, and the gel food has high stability. At the same time, the gel food can be eaten in two forms, namely chocolate gel or chocolate bursting gel, at different temperatures, so that it has a rich taste when eaten and is suitable for consumption by different groups of people.

[0043] Embodiment 2:

[0044]

[0045]

[0046] In this embodiment, the sweeteners in the sandwich filling material are stevioside and xylitol; the emulsifiers in the sandwich filling material are mono- and diglycerol fatty acid esters; the gum base in the gel filling material is gelatin and pectin; the modified starch in the gel filling material is waxy corn starch; the pigment in the gel filling material is caramel color and vegetable carbon black; the sweeteners in the gel filling material are sorbitol liquid and erythritol; and edible flavors are added.

[0047] Embodiment three:

[0048]

[0049]

[0050] In this embodiment, the sweeteners in the sandwich filling material are sucralose and xylitol; the emulsifiers in the sandwich filling material are mono- and di-glycerol fatty acid esters; the gum base in the gel filling material is gelatin and pectin; the modified starch in the gel filling material is hydroxypropyl distarch phosphate; the pigments in the gel filling material are cocoa shell color and caramel color; the sweeteners in the gel filling material are sorbitol liquid and erythritol; and edible flavors are added.

[0051] The above-mentioned implementation modes are only preferred implementation modes of the present application and cannot be used to limit the scope of protection of the present application. Any non-substantial changes and substitutions made by technicians in this field on the basis of the present application shall fall within the scope of protection required by the present application.

Claims

1. A chewable sugar-free chocolate gel food, characterized in that: The invention comprises 73-75% by weight of a gel filler and 25-27% of a core filler filled into the gel filler, wherein the gel filler comprises gum base, glycerin, modified starch, sweetener, pigment, water, and edible flavors may or may not be added; and the core filler comprises cocoa liquid mass, sugar-free cocoa butter, condensed milk, sweetener, edible oil, emulsifier, and edible flavors may or may not be added.

2. The chewable sugar-free chocolate gel food according to claim 1, characterized in that: The gum base in the gel filler is one or more of carrageenan, gelatin, gellan gum, and pectin; the modified starch in the gel filler is one or more of acetate starch, hydroxypropyl distarch phosphate, and waxy corn starch; the pigment in the gel filler is one or more of caramel color, cocoa shell color, and vegetable carbon black.

3. The chewable sugar-free chocolate gel food according to claim 1, characterized in that: The sweetener in the gel filling material is one or more of sorbitol liquid, erythritol, sucralose, steviol glycoside, and mogroside; the sweetener in the sandwich filling material is one or more of erythritol, sucralose, xylitol, steviol glycoside, and mogroside.

4. The chewable sugar-free chocolate gel food according to claim 1, characterized in that: The emulsifier in the sandwich filling material is one or more of phospholipids, mono- and di-glycerol fatty acid esters, and caprylic and capric glycerides.

5. A method for preparing a chewable sugar-free chocolate gel food according to any one of claims 1 to 4, characterized in that: The following steps are involved: Step 1: Weighing and pre-processing ingredients: accurately weigh the weight of each material and pre-process it; Step 2: Sugar dissolving process: When preparing the filling material, the material temperature is controlled at 40-80°C; Step 3: Gelation process: When preparing the gel filler, the material temperature is controlled at 50-90°C; Step 4: Pellet rolling process: gelatin box temperature 40-70℃, spray body temperature 30-50℃, pre-drying time ≥0.5h, sandwich filling material keeps liquid mixture state, fill into gel filling material, gel joint is subject to actual situation; Step 5: Drying process: drying time ≥ 4h; Step 6: Sorting process: Remove unqualified gel foods and select high-quality products for packaging.

6. The chewable sugar-free chocolate gel food according to claim 5, characterized in that: The pretreatment in step 1 includes dissolving, mixing, emulsifying and keeping warm the cocoa mass, sugar-free cocoa butter, condensed milk, sweetener, edible oil, emulsifier and edible flavors added or not in the filling material; and dissolving, mixing, coloring, defoaming and keeping warm the gum base, glycerin, modified starch, sweetener, pigment, water and edible flavors added or not in the gel filling material.

7. The chewable sugar-free chocolate gel food according to claim 6, characterized in that: In the step 1, when pre-treating the core filling material, the sweetener and the emulsifier are first dissolved in a small amount of water and then added to the core filling material solution, and then the water is evaporated by heating.

8. The chewable sugar-free chocolate gel food according to claim 6, characterized in that: In the step 1, when pretreating the gel filler, the sweetener, modified starch and pectin need to be premixed first and then added to the gel filler.

9. The chewable sugar-free chocolate gel food according to claim 5, characterized in that: When preparing sandwich filling materials, the material dissolving temperature in the sugar dissolving process should be 50-70℃, and the insulation temperature should be 40-60℃; when preparing gel filling materials, the gelling temperature in the gelling process is 75±5℃, and the insulation temperature is 55±5℃; the drying temperature in the drying process is 25±3℃, and the moisture content of the rubber is controlled at 12-16%.

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