Cocoa butter substitute coating type white milk chocolate formula and preparation process thereof

Abstract

The invention provides a cocoa butter substitute coating type white milk chocolate formula and a preparation process thereof, and relates to the field of chocolate production, and the cocoa butter substitute coating type white milk chocolate formula is characterized by comprising the following raw materials by weight: 30%-50% of hydrogenated palm kernel oil, 25%-40% of white granulated sugar, 5%-15% of whey powder, 5%-15% of whole milk powder, 0.1%-1% of edible salt, 0.1%-1% of phospholipid, 0.01%-0.5% of edible essence, and the balance of water. The hydrogenated palm kernel oil is refined hydrogenated palm kernel oil, the phospholipid is soybean phospholipid or lecithin, and the food essence is vanilla essence, cream essence or chocolate essence. The cocoa butter substitute chocolate has the advantages that the particle size of the cocoa butter substitute chocolate material is effectively and remarkably reduced to an ideal level by improving a production process and adopting a multi-stage fine grinding technology, so that the smoothness and the fineness of the taste of the product are remarkably improved, and the melting property is improved; the technology effectively solves the problems of rough particle size, easy frosting, insufficient surface glossiness and unstable quality during storage of the product, and integrally improves the texture and shelf life stability of the product.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of chocolate making, in particular to a coating type white milk chocolate formula with cocoa butter substitute and a preparation process thereof. BACKGROUND

[0002] Chocolate is a food that is deeply loved by consumers, among which white milk chocolate occupies an important market due to its rich milk flavor and sweet and smooth taste. Traditional chocolate takes cocoa butter as the main oil source, but cocoa butter is expensive and its supply fluctuates greatly due to climate, so cocoa butter substitute is widely used in chocolate production to reduce costs.

[0003] At present, cocoa butter substitute chocolate often faces problems such as not smooth enough, coarse particle size, product easy to bloom, insufficient surface gloss, and unstable quality during storage. The existing production process usually adopts one-time grinding, which is difficult to effectively reduce the material particle size to the ideal level, affecting the delicacy and melting property of the final product. SUMMARY

[0004] The purpose of the present application is to provide a coating type white milk chocolate formula with cocoa butter substitute and a preparation process thereof, which solves the problems of not smooth enough, coarse particle size, product easy to bloom, insufficient surface gloss, and unstable quality during storage in the prior art.

[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 coating type white milk chocolate formula with cocoa butter substitute, characterized in that it comprises the following raw materials by weight percentage: hydrogenated palm kernel oil 30%-50%, white granulated sugar 25%-40%, whey powder 5%-15%, whole milk powder 5%-15%, edible salt 0.1%-1%, phospholipid 0.1%-1%, and food flavor 0.01%-0.5%.

[0007] As an improvement, the hydrogenated palm kernel oil is refined hydrogenated palm kernel oil.

[0008] As an improvement, the phospholipid is soybean phospholipid or lecithin, and the food flavor is vanilla flavor, butter flavor, or chocolate flavor.

[0009] A preparation process of a coating type white milk chocolate with cocoa butter substitute, characterized by the following steps: step one, heating hydrogenated palm kernel oil to completely melt it;

[0010] Step two, adding white granulated sugar, whey powder, whole milk powder, edible salt, phospholipid, and food flavor into the melted hydrogenated palm kernel oil in sequence and stirring uniformly;

[0011] Step three, putting the mixed material into a refiner for coarse grinding;

[0012] Step four, the material after rough grinding is transferred to a ball mill for fine grinding, and the particle size is controlled at 15-20 μm;

[0013] Step five, the material after fine grinding is cooled and formed;

[0014] Step six, the formed chocolate is packaged.

[0015] As an improvement, the heating temperature of the hydrogenated palm kernel oil in the step one is 45-55℃.

[0016] As an improvement, the gap between the grinding discs of the fine grinder in the step three is controlled at 30-40 μm.

[0017] As an improvement, the diameter of the grinding ball of the ball mill in the step four is 2-5 mm, and the material of the grinding ball is zirconia or stainless steel.

[0018] As an improvement, the temperature for cooling and forming in the step five is controlled at 18-22℃.

[0019] As an improvement, the temperature of the packaging environment in the step six is controlled at 20-25℃, and the relative humidity is controlled at 50-65%.

[0020] The beneficial effects of the present application are: through improving the production process, adopting multi-stage fine grinding technology, the particle size of the cocoa butter substitute chocolate material is effectively reduced to the ideal level, thereby significantly improving the smoothness and delicacy of the product taste, improving the melting property, and at the same time, the technology effectively solves the problems of coarse product particle size, easy blooming, insufficient surface gloss, and unstable quality during storage, and overall improves the product texture and shelf life stability. DETAILED DESCRIPTION

[0021] In order to make the purpose, technical scheme and technical effects of the present application more clear, the specific embodiments of the present application are described below. It should be understood that the specific embodiments described herein are only used to explain the present application, and are not used to limit the present application.

[0022] A cocoa butter substitute coating type white milk chocolate formula, characterized in that it comprises the following raw materials in percentage by weight: hydrogenated palm kernel oil 30-50%, white granulated sugar 25-40%, whey powder 5-15%, full-fat milk powder 5-15%, edible salt 0.1-1%, phospholipid 0.1-1%, food essence 0.01-0.5%. The hydrogenated palm kernel oil is refined hydrogenated palm kernel oil. The phospholipid is soybean phospholipid or lecithin, and the food essence is vanilla essence, butter essence or chocolate essence.

[0023] A kind of cocoa butter substitute coating type white milk chocolate preparation process, it is characterized in that, including the following steps: step one, hydrogenated palm kernel oil is heated to be completely melted;Step two, white granulated sugar, whey powder, whole milk powder, edible salt, phospholipid and food essence are sequentially added in the melted hydrogenated palm kernel oil, and stirred uniformly;Step three, the mixed material is put into precision grinder and is coarsely ground;Step four, the material after coarsely grinding is transferred to ball mill and is finely ground, and particle size is controlled at 15 μm-20 μm;Step five, the material after finely grinding is cooled and shaped;Step six, the shaped chocolate is packaged.

[0024] According to the heating temperature of hydrogenated palm kernel oil in the step one, it is 45℃-55℃.According to the gap between the grinding disc of precision grinder in the step three, it is controlled at 30 μm-40 μm.According to the diameter of grinding ball of ball mill in the step four, it is 2mm-5mm, and the material of grinding ball is zirconia or stainless steel.According to the temperature of cooling and shaping in the step five, it is controlled at 18℃-22℃.According to the packaging environment temperature in the step six, it is controlled at 20℃-25℃, and relative humidity is controlled at 50%-65%.

[0025] In the process of making, first, hydrogenated palm kernel oil is heated and melted at 45℃-55℃, then white granulated sugar, whey powder, whole milk powder, edible salt, phospholipid and food essence are sequentially added and stirred uniformly, then the mixed material is coarsely ground by precision grinder, and then transferred to ball mill and finely ground to particle size of 15 μm-20 μm, finally, the material is cooled and shaped at 18℃-22℃ for packaging.

[0026] The above only is the preferred embodiment of the present application patent, and does not limit the present application patent, any modification, equivalent replacement and improvement made within the spirit and principle of the present application patent should be included in the protection scope of the present application patent.

Claims

1. A formula for a cocoa butter substitute coated white milk chocolate, characterized in that, The ingredients include the following ingredients by weight percentage: 30%-50% hydrogenated palm kernel oil, 25%-40% white sugar, 5%-15% whey powder, 5%-15% whole milk powder, 0.1%-1% edible salt, 0.1%-1% phospholipids, and 0.01%-0.5% food flavoring.

2. The formula for a cocoa butter substitute coated white milk chocolate according to claim 1, characterized in that, The hydrogenated palm kernel oil is refined hydrogenated palm kernel oil.

3. The formula for a cocoa butter substitute coated white milk chocolate according to claim 1, characterized in that, The phospholipid is soybean phospholipid or lecithin, and the food flavoring is vanilla flavoring, cream flavoring or chocolate flavoring.

4. The preparation process of a cocoa butter substitute coated white milk chocolate according to claim 1, characterized in that, Includes the following steps: Step 1: Heat the hydrogenated palm kernel oil until it is completely melted; Step 2: Add granulated sugar, whey powder, whole milk powder, salt, lecithin, and food flavoring to the melted hydrogenated palm kernel oil in sequence, and stir well; Step 3: Put the mixture into a fine grinding mill for coarse grinding; Step 4: Transfer the coarsely ground material to a ball mill for fine grinding, controlling the particle size to 15μm-20μm; Step 5: Cool and shape the finely ground material; Step 6: Package the shaped chocolate.

5. The preparation process of a cocoa butter substitute coated white milk chocolate according to claim 4, characterized in that, According to the heating temperature of hydrogenated palm kernel oil in step one, it is 45℃-55℃.

6. The preparation process of a cocoa butter substitute coated white milk chocolate according to claim 4, characterized in that, According to step three, the grinding disc gap of the fine grinding machine is controlled at 30μm-40μm.

7. The formula and preparation process of a cocoa butter substitute coated white milk chocolate according to claim 4, characterized in that, According to step four, the diameter of the grinding balls in the ball mill is 2mm-5mm, and the material of the grinding balls is zirconium oxide or stainless steel.

8. The preparation process of a cocoa butter substitute coated white milk chocolate according to claim 4, characterized in that, The cooling temperature in step five is controlled to be 18℃-22℃.

9. The preparation process of a cocoa butter substitute coated white milk chocolate according to claim 4, characterized in that, According to step six, the packaging environment temperature is controlled at 20℃-25℃, and the relative humidity is controlled at 50%-65%.