Preparation method of tea oil chocolate based on tea oil gel
By adding a specific ratio of beeswax, rice bran wax, β-sitosterol, and candelilla wax to tea oil to form a tea oil gel, and then using high-pressure homogenization, the problem of tea oil migration in chocolate was solved, achieving high-temperature stability and excellent taste in chocolate preparation.
Patent Information
- Application Number
- CN202511244735.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-02
- Publication Date
- 2025-11-18
AI Technical Summary
In existing technologies, tea oil is prone to migration in chocolate, leading to problems such as blooming and softening. Furthermore, traditional gelling methods cannot simultaneously address both oil migration inhibition and mouthfeel, thus affecting chocolate quality.
A tea oil gel is formed by mixing beeswax, rice bran wax, β-sitosterol and candelilla wax in a specific ratio. The gel particles are then homogenized under high pressure to make the particle size less than 50μm. The gel is then mixed with chocolate ingredients and the melting point of the gel is controlled to improve high-temperature stability and taste.
It effectively inhibits oil migration at 50℃ while maintaining the excellent taste and texture of chocolate, solving the problem of tea oil migration in chocolate and improving the product's heat resistance and taste experience.
Smart Images
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Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of tea oil chocolate, in particular to a preparation method of tea oil chocolate based on tea oil gel. BACKGROUND
[0002] Traditional chocolate relies on cocoa butter to provide solid texture and melting properties, but cocoa butter has a high content of saturated fatty acids (about 60%) and is expensive. Tea oil is rich in monounsaturated fatty acids (oleic acid > 80%) and polyphenols, and is an ideal healthy oil substitute, but its liquid properties cause it to migrate to the surface of the chocolate when added directly, causing problems such as frosting and softening. In the prior art, some pretreatment methods of oil are described to alleviate the problem of oil migration, such as using simple beeswax gel, which has the problem of insufficient binding force of tea oil, causing the prepared chocolate to easily cause oil to seep out in a 50℃ environment; and using ethyl cellulose gel requires a very high temperature to dissolve, which is difficult to fully dissolve in the low-temperature reaction pathway of the conventional chocolate mixing system, resulting in a sandy feeling when eaten, which does not meet the need for smooth mouthfeel of chocolate products, and a single sterol gel requires an addition amount of more than 3% to achieve a good gel effect, and has a obvious wax feeling during subsequent preparation of chocolate products, affecting the mouthfeel of the chocolate. SUMMARY
[0003] The technical problem to be solved by the present application is to provide a preparation method of tea oil chocolate based on tea oil gel, which can ensure that the chocolate product has a good oil migration inhibition rate in a 50℃ environment, while also having excellent mouthfeel of the chocolate.
[0004] To solve the above technical problems, the technical scheme adopted by the present application is:
[0005] The preparation method of tea oil chocolate based on tea oil gel comprises the following steps:
[0006] S1: Preheat the tea oil, and mix it with beeswax, rice bran wax, beta-sitosterol, and candelilla wax in sequence, stir until completely dissolved, cool, and stand to form a tea oil gel;
[0007] S2: Treat the tea oil gel by high-pressure homogenization to make the particle size of the gel less than or equal to 50μm, and obtain a tea oil microgel;
[0008] S3: Mix the tea oil microgel with other ingredients of the chocolate formula, and stir at 58-63℃ until homogeneous;
[0009] S4: After the homogenized chocolate formula components pass through three temperature zones, pour them into a mold, cool, demold, and obtain a tea oil chocolate product.
[0010] Further, in the preparation method of the tea oil chocolate based on tea oil gel, in S1, the preheating temperature of the tea oil is 75 DEG C.
[0011] Further, in the preparation method of the tea oil chocolate based on tea oil gel, in S1, the mass ratio of the tea oil, beeswax, rice bran wax, beta-sitosterol and candelilla wax is 100:1:1:2:1.
[0012] Further, in the preparation method of the tea oil chocolate based on tea oil gel, in S3, the other formula components of the chocolate include cocoa paste 3-47 parts, sugar powder 33-37 parts, skim milk powder 6-8 parts and lecithin 0.3-0.5 parts.
[0013] Further, in the preparation method of the tea oil chocolate based on tea oil gel, in S4, the three-stage temperature change is specifically that the container of the homogenization system in S3 is subjected to water bath temperature change, and the temperature of the water bath is first adjusted to 32.6 DEG C, then the temperature of the water bath is turned off, then the hot water in the water bath is discharged and cold water is put in to start cooling until the temperature of the blender is displayed to 27.3 DEG C, and then the temperature of the water bath is turned on and the temperature is increased to 32 DEG C.
[0014] Further, in the preparation method of the tea oil chocolate based on tea oil gel, in S4, the cooling is specifically that the mold is filled and put into a refrigerator with a temperature of 4 DEG C and is refrigerated for 16 hours.
[0015] The beneficial effects of the present application are that, in the preparation of the tea oil gel, the beeswax, rice bran wax, beta-sitosterol and candelilla wax are sequentially added to the tea oil system in specific proportions, the tea oil gel prepared as the subsequent mixed homogenization raw material of the chocolate, in the tea oil gel system, the beeswax and rice bran wax are synergistically used to make the tea oil form a specific structure of the crystalline skeleton, then the beta-sitosterol is self-assembled into a microtubular bundle to fill the gap, and then the candelilla wax is used to strengthen the spatial structure of the gel, so that the melting point of the gel is appropriately increased, the high-temperature stability of the subsequently prepared chocolate product is improved, the chocolate still has good oil migration inhibition at an environment as high as 50 DEG C, and the chocolate also has excellent taste. DETAILED DESCRIPTION
[0016] To illustrate the technical content, purposes and effects of the present application, the following embodiments are described.
[0017] It should be noted that the "parts" referred to below all represent mass parts, and the unit can be "g" or "kg".
[0018] Example 1
[0019] The preparation method of the tea oil chocolate based on tea oil gel includes the following steps:
[0020] S1: Put 100 parts of tea oil into a mixing container, heat to 75℃, add 0.5 parts of beeswax, 0.5 parts of rice bran wax, 1 part of β-sitosterol and 0.5 parts of candelilla wax in turn, the interval of adding each component is 3 min, cool to 25℃ at a rate of 5℃ / min after stirring to completely dissolve, stand for 24 h to form tea oil gel;
[0021] S2: The tea oil gel obtained in S1 is treated by a high-pressure homogenizer at 30 MPa to make the particle size of the gel less than or equal to 50μm, and tea oil microgel is obtained;
[0022] S3: Cocoa paste 45 parts, sugar powder 35 parts, skim milk powder 7 parts are pre-mixed, and refined to a particle size of less than 25μm, then tea oil microgel 17 parts and lecithin 0.4 parts are added, and stirred at 60℃ for 60 min to homogenize;
[0023] S4: The container of the homogenization system of S3 is subjected to water bath temperature change, the temperature of the water bath is first adjusted to 32.6℃, then the temperature of the water bath is turned off, then the hot water in the water bath is poured out and cold water is poured in to start cooling to 27.3℃, then the temperature of the water bath is turned on to 32℃, and the mold can be taken out and filled, the filled mold is put into the refrigerator at 4℃, and stored for 16 hours to demold, then the chocolate is put into 22℃ storage for one week and can be packaged.
[0024] Comparative Example 1
[0025] The preparation method of tea oil chocolate based on tea oil gel described in Example 1 is different in that "adding 0.5 parts of beeswax, 0.5 parts of rice bran wax, 1 part of β-sitosterol and 0.5 parts of candelilla wax in turn" is replaced by "adding 2.5 parts of beeswax", and other steps remain unchanged.
[0026] Comparative Example 2
[0027] The preparation method of tea oil chocolate based on tea oil gel described in Example 1 is different in that "adding 0.5 parts of beeswax, 0.5 parts of rice bran wax, 1 part of β-sitosterol and 0.5 parts of candelilla wax in turn" is replaced by "adding 5% ethyl cellulose", and other steps remain unchanged.
[0028] Comparative Example 3
[0029] The preparation method of tea oil chocolate based on tea oil gel described in Example 1 is different in that "adding 0.5 parts of beeswax, 0.5 parts of rice bran wax, 1 part of β-sitosterol and 0.5 parts of candelilla wax in turn" is replaced by "adding 3% β-sitosterol", and other steps remain unchanged.
[0030] Comparative Example 4
[0031] The preparation method of the tea oil chocolate based on tea oil gel described in Example 1 is different in that "adding 0.5 parts of beeswax, 0.5 parts of rice bran wax, 1 part of β-sitosterol, and 0.5 parts of candelilla wax in sequence" is replaced by "adding 1.5 parts of candelilla wax and 1 part of β-sitosterol in sequence", and other steps are unchanged.
[0032] Comparative Example 5
[0033] The preparation method of the tea oil chocolate based on tea oil gel described in Example 1 is different in that "adding 0.5 parts of beeswax, 0.5 parts of rice bran wax, 1 part of β-sitosterol, and 0.5 parts of candelilla wax in sequence" is replaced by "adding 1.5 parts of candelilla wax and 1 part of β-sitosterol in sequence", and other steps are unchanged.
[0034] Comparative Example 6
[0035] The preparation method of the tea oil chocolate based on tea oil gel described in Example 1 is different in that "adding 0.5 parts of beeswax, 0.5 parts of rice bran wax, 1 part of β-sitosterol, and 0.5 parts of candelilla wax in sequence" is replaced by "adding 1.5 parts of beeswax and 1 part of β-sitosterol in sequence", and other steps are unchanged.
[0036] Comparative Example 7
[0037] The preparation method of the tea oil chocolate based on tea oil gel described in Example 1 is different in that S1 and S2 are omitted, and tea oil is used instead of tea oil microgel in S3, and other steps are unchanged.
[0038] Experimental Example 1
[0039] Fat migration inhibition rate
[0040] Test method: The chocolates prepared in Example 1 and Comparative Examples 1-4 are subjected to fat migration test, the test environment temperature is 50°C, the chocolate is taken in the form of spherical particles with a diameter of 1mm, and the oil stain diffusion diameter is measured after 7 days, and the results are shown in Table 1:
[0041] Table 1
[0042]
[0043]
[0044] As can be seen from the results in Table 1, the chocolate prepared in Example 1 has a very good fat migration inhibition rate, and the fat migration inhibition effect is obviously better than that of the chocolates prepared in Comparative Examples 1-7.
[0045] Experimental Example 2
[0046] Heat resistance (softening point determination)
[0047] The tea oil microgel prepared in the process of Example 1 and Comparative Examples 1-6 was tested by differential scanning calorimetry (DSC) to determine the gel phase transition temperature, and the results are shown in Table 2.
[0048] Table 2
[0049] Group Onset melting temperature (°C) Peak temperature (°C) Example 1 55.3 58.8 Comparative Example 1 40.8 43.2 Comparative Example 2 143.9 148.1 Comparative Example 3 42.3 45.4 Comparative Example 4 43.8 47.2 Comparative Example 5 45.8 48.7 Comparative Example 6 46.2 49.3
[0050] As can be seen from the results in Table 2, the complex gel system used in Example 1 of the present application can control the gel dissolution temperature at 52-55℃, which perfectly matches the temperature interval (60℃) of the chocolate component mixing and homogenization system. The initial melting temperature of Comparative Example 1 and Comparative Examples 3-6 is relatively low, which can also lead to poor temperature resistance of the chocolate product prepared subsequently, i.e., one of the main reasons for the migration of oil in chocolate at a relatively high temperature. In Comparative Example 2, the dissolution temperature of the gel is as high as 140℃ or more, which leads to the failure of the tea oil gel to dissolve in the subsequent chocolate mixing and homogenization system, resulting in the chocolate product prepared having a significant grainy feel.
[0051] Experimental Example 3
[0052] The chocolate prepared in Example 1 and Comparative Examples 1-6 was placed in a sterile environment at an ambient temperature of 50℃ for 3 days, and sensory evaluation was performed. The evaluation indicators included:
[0053] 1. The appearance (30% weight) indicators are shown in Table 3:
[0054] Table 3
[0055]
[0056] 2. The texture (45% weight) indicators are shown in Table 4:
[0057] Table 4
[0058]
[0059] 3. The flavor (25% weight) indicators are shown in Table 5:
[0060] Table 5
[0061]
[0062] Thirty sensory analysts were invited to perform sensory evaluation of the chocolate according to the above standards and give scores. The average scores of each score item are shown in Table 6:
[0063] Table 6
[0064]
[0065] As can be seen from the results in Table 6, the weighted average score of each index of Example 1 is higher than the corresponding score of Comparative Examples 1-6.
[0066] The above description is merely that of embodiments of the application, and is not intended to limit the patent scope of the application. Any equivalent variations or direct or indirect applications made by using the content of the application description are also included in the patent protection scope of the application.
Claims
1. Process for the preparation of tea oil chocolate based on tea oil gel, characterized in that, The method comprises the following steps: S1: Preheat tea oil, and sequentially mix with beeswax, rice bran wax, beta-sitosterol and candelilla wax; after stirring and completely dissolving, cool, stand and form a tea oil gel; S2: Treat the tea oil gel by high-pressure homogenization to make the particle size of the gel less than or equal to 50 μm, and obtain a tea oil microgel; S3: Mix the tea oil microgel with other chocolate formula components, and stir at 58-63 ℃ until homogeneous; S4: After the homogenized chocolate formula components pass through three-stage temperature change, pour into a mold, cool, demold and obtain a tea oil chocolate product.
2. The method of making tea oil chocolate based on tea oil gel according to claim 1, characterized in that, In S1, the preheating temperature of the tea oil is 75 ℃.
3. The method of making tea oil chocolate based on tea oil gel according to claim 1, characterized in that, In S1, the mass ratio of the tea oil, beeswax, rice bran wax, beta-sitosterol and candelilla wax is 100:1:1:2:
1.
4. The method of making tea oil chocolate based on tea oil gel according to claim 1, characterized in that, In S3, the other chocolate formula components include cocoa paste 3-47 parts, sugar powder 33-37 parts, skim milk powder 6-8 parts and lecithin 0.3-0.5 parts.
5. The method of making tea oil chocolate based on tea oil gel according to claim 1, characterized in that, In S4, the three-stage temperature change is specifically that the container of the homogenized system of S3 is subjected to water bath temperature change; the temperature of the water bath pot is first adjusted to 32.6 ℃, then the temperature of the water bath pot is turned off, then the hot water in the water bath pot is discharged and cold water is put in to start cooling until the temperature of the stirrer shows 27.3 ℃, and then the temperature of the water bath pot is turned on and the temperature is raised to 32 ℃.
6. The method of making tea oil chocolate based on tea oil gel according to claim 1, characterized in that, In S4, the cooling is specifically that the poured mold is put into a refrigerator, the temperature is 4 ℃, and the cold storage is 16 hours.