A chocolate containing medicinal paste and its preparation method

Abstract

This invention relates to a chocolate containing a paste and its preparation method, belonging to the field of chocolate technology. The invention discloses a chocolate containing a paste, comprising a paste and liquid lecithin as a filling layer, and chocolate as a shell layer. The chocolate shell layer is obtained by introducing an oil gel formed from wolfberry seed oil, compounding it with 1,3-diglycerides, cocoa butter, and other raw materials, and then homogenizing it through ball milling, temperature control, and pressure cooling. The interaction between the raw materials and the steps improves the stability of the chocolate, resulting in a smooth surface and delicate texture. Furthermore, adding liquid lecithin as a filling layer to the paste effectively prevents blooming, thereby improving the quality of the chocolate.

Description

Technical Field

[0001] This invention belongs to the field of chocolate technology and relates to a chocolate containing a paste and its preparation method. Background Technology

[0002] Chocolate is one of the world's most popular foods, providing consumers with a pleasurable subjective experience. Traditional chocolate's main components are cocoa butter and cocoa liquor, making it high in fat, calories, and sweetness; excessive consumption can lead to bloating and indigestion. Therefore, some manufacturers have begun producing multifunctional chocolates, such as health-promoting chocolates. Patent CN 116172108 A discloses a method for making chocolate that replenishes qi and blood. This invention adds dried longan powder, red date powder, and ginseng powder to the filling syrup, thus giving the chocolate the function of replenishing qi and blood.

[0003] However, the challenges facing the chocolate industry extend beyond functional requirements; quality challenges remain severe. At higher temperatures, chocolate may soften and stick to fingers or packaging, losing its original texture when chewed. Blooming is another quality challenge, categorized into sugar bloom and fat bloom. Sugar bloom occurs when some sugar recrystallizes in low humidity; fat bloom occurs when liquid fats separate and migrate to the chocolate surface, recrystallizing as temperatures drop, particularly common in filled chocolates and chocolate-coated cookies. Typically, bloomed chocolate exhibits not only white spots on the surface but also softening, hardening of the filling, and a decline in sensory experience. Currently, to address the issues of temperature resistance and blooming, some studies have proposed introducing gelled fats. These gelling agents form fibrous, layered, or polymer chain structures through self-assembly, further creating a three-dimensional network that binds liquid fats within it. This semi-solid system is known as fat gel. Fat gels have the potential to effectively reduce the demand for traditional plastic fats by structuring liquid fats and limiting fat migration in multi-component foods such as filled chocolates.

[0004] Studies have proposed using wolfberry seed oil-based gels to prepare chocolate, constructing a gel network structure that exhibits unique wolfberry seed oil-based gel properties. The superior properties of chocolate stem not only from the selection of high-quality raw materials but also from its exquisite craftsmanship. Among these processes, refining and tempering play a particularly significant role in the quality of chocolate. However, current research on improving the temperature resistance and anti-frosting properties of chocolate preparation processes is lacking. Therefore, this invention proposes a chocolate containing a paste and its preparation method, further optimizing the raw materials and processes based on existing technologies. Summary of the Invention

[0005] This invention relates to a chocolate containing a paste and its preparation method, belonging to the field of chocolate technology. The invention discloses a chocolate containing a paste, comprising a paste and liquid lecithin as a filling layer, and chocolate as a shell layer. The chocolate shell layer is obtained by introducing an oil gel formed from wolfberry seed oil, compounding it with 1,3-diglycerides, cocoa butter, and other raw materials, and then homogenizing it through ball milling, temperature control, and pressure cooling. The interaction between the raw materials and the steps improves the stability of the chocolate, resulting in a smooth surface and delicate texture. Furthermore, adding liquid lecithin as a filling layer to the paste effectively prevents blooming, thereby improving the quality of the chocolate.

[0006] The objective of this invention can be achieved through the following technical solutions:

[0007] A chocolate containing a paste, the chocolate comprising a filling layer and a shell layer, wherein the filling layer is composed of a paste and liquid lecithin in a mass ratio of 10:0.2-0.4, and the shell layer comprises the following ingredients: 1,3-glycerol diglyceride, cocoa liquor, wolfberry seed oil-based gel, cocoa butter, cocoa powder, sugar powder, and lecithin.

[0008] A method for preparing chocolate containing medicinal paste as described in claim 1, wherein the method for preparing chocolate containing medicinal paste includes the following steps:

[0009] (1) Sandwich layer: Mix the paste with liquid lecithin and refrigerate for later use;

[0010] (2) Shell: Place cocoa butter and cocoa liquor in a container and heat in a water bath until melted. Then add wolfberry seed oil base gel, cocoa powder, sugar powder, lecithin mixture and 1,3-glycerol diester. Use a ball mill to form a mixture. After homogenization, form a slurry. After temperature adjustment, it becomes chocolate liquid.

[0011] (3) Pour the chocolate liquid into the mold, cool it under pressure until it solidifies, then inject the filling layer and seal it. Place it in the refrigerator to set, and you will get chocolate containing paste.

[0012] Furthermore, in step (1), the water content of the paste is 20-25%, and the refrigeration temperature is 5-10℃.

[0013] Further, in step (2), the water bath heating temperature is 55-60℃, and the mass ratio of the cocoa liquor, cocoa butter, wolfberry seed oil-based gel, cocoa powder, sugar powder, lecithin, and 1,3-glycerol diglyceride is 40-45:10:10:21:20-23:0.02-0.03:2-5.

[0014] Furthermore, in step (2), the sugar powder is white granulated sugar or sugar substitute, and the lecithin is soybean lecithin.

[0015] Furthermore, the fineness of the mixture in step (2) is 20-25 μm, and the parameters of the homogenizer are: pressure 10-15 MPa, temperature 50-60℃, time 60-120 min, 7000-10000 rpm. The temperature adjustment refers to heating to 45-50℃, then cooling to 27-28℃, and finally warming up to 31-33℃.

[0016] Furthermore, the pressure and temperature of the pressure cooling in step (3) are 8-10 bar and 8-15°C, respectively.

[0017] Furthermore, in step (3), the temperature and time of placing the chocolate in the refrigerator are 2-4℃ and 4-6h, respectively, and the mass ratio of the filling layer to the shell layer of the chocolate is 1:1.

[0018] The beneficial effects of this invention are:

[0019] 1. The chocolate containing a paste provided by the present invention is composed of a paste and liquid lecithin as the filling layer and chocolate as the shell layer; wherein the chocolate shell layer is obtained by introducing an oil gel formed by wolfberry seed oil and compounding it with raw materials such as 1,3-glycerol diglyceride and cocoa butter, and then obtaining the chocolate shell layer through ball milling homogenization, temperature treatment and pressure cooling. The stability of the chocolate is improved through the interaction of raw materials and steps, and the surface is smooth and the taste is delicate; in addition, the addition of liquid lecithin as a filling layer to the paste can effectively prevent blooming, thereby improving the quality of the chocolate. Detailed Implementation

[0020] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features and effects of the present invention, in conjunction with embodiments, is provided below.

[0021] The cocoa liquor involved in this invention was purchased from Wuxi Huide Food Co., Ltd., with a fat content ≥52% and product standard number GB / T20705; cocoa butter was purchased from Wuhan Xinyang Ruihe Chemical Technology Co., Ltd., CAS number 8002-31-1; cocoa powder was purchased from Shaanxi Haoyang Biotechnology Co., Ltd., with a fineness of 200 mesh; liquid lecithin was purchased from Jiyesheng Chemical Co., Ltd., CAS number 8030-76-0; soybean lecithin was purchased from Jiangsu Jiujia Biotechnology Co., Ltd., with a fineness of 500 mesh; glyceryl monostearate had a 1-MG structure; rice bran wax was purchased from Hubei Xinghengye Technology Co., Ltd., CAS number 8016-60-2; and wolfberry seed oil was purchased from Xi'an Xihai Biotechnology Co., Ltd., product number XH003.

[0022] Example 1

[0023] A chocolate containing a paste, the chocolate comprising a filling layer and a shell layer, wherein the filling layer is composed of a paste and liquid lecithin in a mass ratio of 10:0.2, and the shell layer comprises the following ingredients: 1,3-diglycerides, cocoa liquor, wolfberry seed oil-based gel, cocoa butter, cocoa powder, sugar powder, and lecithin.

[0024] A method for preparing chocolate containing medicinal paste as described in claim 1, wherein the method for preparing chocolate containing medicinal paste includes the following steps:

[0025] (1) Sandwich layer: Mix the paste with liquid lecithin and refrigerate for later use;

[0026] (2) Shell: Place cocoa butter and cocoa liquor in a container and heat in a water bath until melted. Then add wolfberry seed oil base gel, cocoa powder, sugar powder, lecithin mixture and 1,3-glycerol diester. Use a ball mill to form a mixture. After homogenization, form a slurry. After temperature adjustment, it becomes chocolate liquid.

[0027] (3) Pour the chocolate liquid into the mold, cool it under pressure until it solidifies, then inject the filling layer and seal it. Place it in the refrigerator to set, and you will get chocolate containing paste.

[0028] The water content of the paste in step (1) is 20%, and the refrigeration temperature is 5°C.

[0029] In step (2), the water bath heating temperature is 55°C, and the mass ratio of the cocoa liquor, cocoa butter, wolfberry seed oil-based gel, cocoa powder, sugar powder, lecithin, and 1,3-glycerol diglyceride is 40:10:10:21:20:0.02:2.

[0030] In step (2), the sugar powder is white granulated sugar, and the lecithin is soybean lecithin.

[0031] The fineness of the mixture in step (2) is 20 μm. The parameters of the homogenizer are: pressure 10 MPa, temperature 50 °C, time 60 min, 7000 rpm. The temperature adjustment refers to heating to 45 °C, then cooling to 27 °C, and finally warming back to 31 °C.

[0032] In step (3), the pressure and temperature for applying cooling are 8 bar and 8 °C, respectively.

[0033] In step (3), the temperature and time of placing the chocolate in the refrigerator are 2°C and 4h, respectively, and the mass ratio of the filling layer to the shell layer of the chocolate is 1:1.

[0034] The preparation method of the wolfberry seed oil-based gel is as follows: glyceryl monostearate is compounded with rice bran wax at a mass ratio of 4:1, and then wolfberry seed oil with a mass ratio of 20:1 to rice bran wax is added. The mixture is then heated at 85°C until completely dissolved, stirred at 600 r / min for 12 minutes, and then cooled at room temperature to obtain the wolfberry seed oil-based gel, which is then refrigerated at 4°C.

[0035] The preparation method of the herbal paste is as follows: Submerge the medicinal materials in water to a depth of 5 cm and soak for 10 hours. Then decoct (specifically, boil and then simmer for 1.5 hours). Filter through a 200-mesh sieve to remove the dregs. Let the filtrate stand for 5 hours. Pour the supernatant into a pot, heat over high heat while stirring, until the water evaporates and concentrates to 1 / 3 of the original volume. The liquid should have a "dropping water forms beads" appearance. Then add the donkey-hide gelatin (pre-soaked in rice wine) and rock sugar, stirring over low heat until the mixture does not disperse when dropped into cold water and forms beads. Stop heating and let cool to room temperature to obtain the herbal paste. The ingredients and their weights are as follows: 50g walnut kernels, 60g black sesame seeds, 130g donkey-hide gelatin, 100g hawthorn, 130g Astragalus membranaceus, 70g mulberry, 100g wolfberry, 50g red dates, 100g angelica sinensis, 100g cornus officinalis, and 100g desert cistanche. 130g, Gastrodia elata 40g, Isomalt 10g, Shaoxing wine 30g, polycrystalline rock sugar 20g.

[0036] Example 2

[0037] A chocolate containing a paste, the chocolate comprising a filling layer and a shell layer, wherein the filling layer is composed of a paste and liquid lecithin in a mass ratio of 10:0.3, and the shell layer comprises the following ingredients: 1,3-diglycerides, cocoa liquor, wolfberry seed oil-based gel, cocoa butter, cocoa powder, sugar powder, and lecithin.

[0038] A method for preparing chocolate containing medicinal paste as described in claim 1, wherein the method for preparing chocolate containing medicinal paste includes the following steps:

[0039] (1) Sandwich layer: Mix the paste with liquid lecithin and refrigerate for later use;

[0040] (2) Shell: Place cocoa butter and cocoa liquor in a container and heat in a water bath until melted. Then add wolfberry seed oil base gel, cocoa powder, sugar powder, lecithin mixture and 1,3-glycerol diester. Use a ball mill to form a mixture. After homogenization, form a slurry. After temperature adjustment, it becomes chocolate liquid.

[0041] (3) Pour the chocolate liquid into the mold, cool it under pressure until it solidifies, then inject the filling layer and seal it. Place it in the refrigerator to set, and you will get chocolate containing paste.

[0042] The water content of the paste in step (1) is 22.5%, and the refrigeration temperature is 8°C.

[0043] In step (2), the water bath heating temperature is 58°C, and the mass ratio of the cocoa liquor, cocoa butter, wolfberry seed oil-based gel, cocoa powder, sugar powder, lecithin, and 1,3-glycerol diglyceride is 42:10:10:21:22:0.025:3.5.

[0044] In step (2), the sugar powder is white granulated sugar, and the lecithin is soybean lecithin.

[0045] The fineness of the mixture in step (2) is 23 μm. The parameters of the homogenizer are: pressure 13 MPa, temperature 55 °C, time 90 min, 8500 rpm. The temperature adjustment refers to heating to 47 °C, then cooling to 27.5 °C, and finally warming back to 32 °C.

[0046] The pressure and temperature of the pressure cooling in step (3) are 9 bar and 12°C, respectively.

[0047] In step (3), the temperature and time of placing the chocolate in the refrigerator are 3°C and 5h, respectively, and the mass ratio of the filling layer to the shell layer of the chocolate is 1:1.

[0048] The preparation method of the wolfberry seed oil-based gel is as follows: glyceryl monostearate is compounded with rice bran wax at a mass ratio of 4:1, and then wolfberry seed oil with a mass ratio of 20:1 to rice bran wax is added. The mixture is then heated at 85°C until completely dissolved, stirred at 600 r / min for 12 minutes, and then cooled at room temperature to obtain the wolfberry seed oil-based gel, which is then refrigerated at 4°C.

[0049] The preparation method of the herbal paste is as follows: Submerge the medicinal materials in water to a depth of 5 cm and soak for 10 hours. Then decoct (specifically, boil and then simmer for 1.5 hours). Filter through a 200-mesh sieve to remove the dregs. Let the filtrate stand for 5 hours. Pour the supernatant into a pot, heat over high heat while stirring, until the water evaporates and concentrates to 1 / 3 of the original volume. The liquid should have a "dropping water forms beads" appearance. Then add the donkey-hide gelatin (pre-soaked in rice wine) and rock sugar, stirring over low heat until the mixture does not disperse when dropped into cold water and forms beads. Stop heating and let cool to room temperature to obtain the herbal paste. The ingredients and their weights are as follows: 50g walnut kernels, 60g black sesame seeds, 130g donkey-hide gelatin, 100g hawthorn, 130g Astragalus membranaceus, 70g mulberry, 100g wolfberry, 50g red dates, 100g angelica sinensis, 100g cornus officinalis, and 100g desert cistanche. 130g, Gastrodia elata 40g, Isomalt 10g, Shaoxing wine 30g, polycrystalline rock sugar 20g.

[0050] Example 3

[0051] A chocolate containing a paste, the chocolate comprising a filling layer and a shell layer, wherein the filling layer is composed of a paste and liquid lecithin in a mass ratio of 10:0.4, and the shell layer comprises the following ingredients: 1,3-diglycerides, cocoa liquor, wolfberry seed oil-based gel, cocoa butter, cocoa powder, sugar powder, and lecithin.

[0052] A method for preparing chocolate containing medicinal paste as described in claim 1, wherein the method for preparing chocolate containing medicinal paste includes the following steps:

[0053] (1) Sandwich layer: Mix the paste with liquid lecithin and refrigerate for later use;

[0054] (2) Shell: Place cocoa butter and cocoa liquor in a container and heat in a water bath until melted. Then add wolfberry seed oil base gel, cocoa powder, sugar powder, lecithin mixture and 1,3-glycerol diester. Use a ball mill to form a mixture. After homogenization, form a slurry. After temperature adjustment, it becomes chocolate liquid.

[0055] (3) Pour the chocolate liquid into the mold, cool it under pressure until it solidifies, then inject the filling layer and seal it. Place it in the refrigerator to set, and you will get chocolate containing paste.

[0056] The water content of the paste in step (1) is 25%, and the refrigeration temperature is 10℃.

[0057] In step (2), the water bath heating temperature is 60°C, and the mass ratio of the cocoa liquor, cocoa butter, wolfberry seed oil-based gel, cocoa powder, sugar powder, lecithin, and 1,3-glycerol diglyceride is 45:10:10:21:23:0.03:5.

[0058] In step (2), the sugar powder is white granulated sugar, and the lecithin is soybean lecithin.

[0059] The fineness of the mixture in step (2) is 25 μm. The parameters of the homogenizer are: pressure 15 MPa, temperature 60 °C, time 120 min, 10000 rpm. The temperature adjustment refers to heating to 50 °C, then cooling to 28 °C, and finally warming back to 33 °C.

[0060] In step (3), the pressure and temperature for applying cooling are 10 bar and 15°C, respectively.

[0061] In step (3), the temperature and time of placing the chocolate in the refrigerator are 4°C and 6h, respectively, and the mass ratio of the filling layer to the shell layer of the chocolate is 1:1.

[0062] The preparation method of the wolfberry seed oil-based gel is as follows: glyceryl monostearate is compounded with rice bran wax at a mass ratio of 4:1, and then wolfberry seed oil with a mass ratio of 20:1 to rice bran wax is added. The mixture is then heated at 85°C until completely dissolved, stirred at 600 r / min for 12 minutes, and then cooled at room temperature to obtain the wolfberry seed oil-based gel, which is then refrigerated at 4°C.

[0063] The preparation method of the herbal paste is as follows: Submerge the medicinal materials in water to a depth of 5 cm and soak for 10 hours. Then decoct (specifically, boil and then simmer for 1.5 hours). Filter through a 200-mesh sieve to remove the dregs. Let the filtrate stand for 5 hours. Pour the supernatant into a pot, heat over high heat while stirring, until the water evaporates and concentrates to 1 / 3 of the original volume. The liquid should have a "dropping water forms beads" appearance. Then add the donkey-hide gelatin (pre-soaked in rice wine) and rock sugar, stirring over low heat until the mixture does not disperse when dropped into cold water and forms beads. Stop heating and let cool to room temperature to obtain the herbal paste. The ingredients and their weights are as follows: 50g walnut kernels, 60g black sesame seeds, 130g donkey-hide gelatin, 100g hawthorn, 130g Astragalus membranaceus, 70g mulberry, 100g wolfberry, 50g red dates, 100g angelica sinensis, 100g cornus officinalis, and 100g desert cistanche. 130g, Gastrodia elata 40g, Isomalt 10g, Shaoxing wine 30g, polycrystalline rock sugar 20g.

[0064] Comparative Example 1

[0065] Based on Example 2, the liquid lecithin in the sandwich layer was removed, while other conditions remained the same as in Example 2.

[0066] Comparative Example 2

[0067] Based on Example 2, the liquid lecithin in the sandwich layer was replaced with powdered lecithin, while other conditions remained the same as in Example 2.

[0068] Comparative Example 3

[0069] Based on Example 2, the 1,3-glycerol diester in the shell was removed, while other conditions remained the same as in Example 2.

[0070] Comparative Example 4

[0071] Based on Example 2, the temperature parameter of the homogenizer was adjusted to 65°C, while other conditions remained the same as in Example 2.

[0072] Comparative Example 5

[0073] Based on Example 2, the pressure parameter of the homogenizer was adjusted to 8 MPa, while other conditions remained the same as in Example 2.

[0074] Comparative Example 6

[0075] Based on Example 2, the pressure cooling process in step (3) is removed and replaced with atmospheric pressure cooling, while other conditions remain the same as in Example 2.

[0076] Comparative Example 7

[0077] Based on Example 2, the temperature of the pressure cooling was reduced to 4°C, while other conditions remained the same as in Example 2.

[0078] Performance testing

[0079] The chocolates containing paste prepared in Examples 1-3 and Comparative Examples 1-7 were used as samples;

[0080] Physical property determination of chocolate: The quality characteristics of the samples were evaluated using a physical property testing instrument. Texture analysis of chocolate was performed using a needle probe with a speed of 1 mm / s before testing, 5 mm / s during testing, and 5 mm / s after testing. The distance the sample was pierced was 10 mm, and the trigger stress was 5 g.

[0081] Thermal stability determination: The melting characteristics of the sample were tested using a differential scanning calorimeter. 5 mg of the sample was placed in a crucible and sealed, with an empty crucible as a control. The sample was heated from 2 °C to 60 °C at a rate of 5 °C / min, and then cooled to 2 °C at the same rate under a nitrogen flow rate of 50 mL / min. The peak temperature (Tp, °C) and the enthalpy of melting (ΔH, J / g) were determined using TA Instruments general analysis software. The physical properties and thermal stability test results are shown in Table 2.

[0082] Whiteness Index (WI) Determination: After 60 days of storage under fluctuating temperature conditions, the whiteness index was calculated. The storage was periodically conducted between 5-25℃, with each temperature cycle lasting 24 hours. Colorimeters were used to measure the color change on the chocolate surface, and the L*, a*, and b* values ​​were recorded. The formula for calculating WI is:

[0083] ;

[0084] The whiteness index test results are shown in Table 3.

[0085] Sensory evaluation of the samples: A nine-point pleasure tasting rating scale was used to evaluate the samples, ranging from very dislike to very like (1-9). The scoring criteria for sensory evaluation are shown in Table 1. Fifty professionals were invited and divided into 10 groups of 5 people each. Each professional had extensive sensory evaluation experience and professional qualifications, was in good health, and had no smoking or alcohol addictions. They also had strong discrimination and high sensitivity to color, aroma, taste, and shape. Sensory attributes included the color, cocoa flavor, gloss, overall acceptability, and mouthfeel of the chocolate. During the evaluation, care should be taken to avoid mixing in foreign odors and to keep the mouth clean. Participants were asked to taste a piece of chocolate and then drink water after tasting each piece to dilute the previous taste. They must maintain a stable mood, and the evaluators could not communicate with each other. Samples were randomly selected for evaluation and scored according to the scoring scale. To ensure the accuracy of the sensory results, each evaluator conducted three repeated analyses of all samples, and the average score of each sample was taken. The test results are shown in Table 4.

[0086] Table 1 Scoring Criteria

[0087]

[0088] Table 2 Results of physical properties and thermal stability tests

[0089]

[0090] As can be seen from the data in Table 1, except for Comparative Examples 4-5 and 7, which showed relatively high hardness, the hardness deviations of the other samples were not significant. The hardness deviation of Comparative Examples 4-5 was due to changes in the homogenization parameters of temperature and pressure. Excessive temperature could lead to phase separation, thus reducing the quality of the chocolate. When the pressure was reduced, the paste became less fine, resulting in increased hardness. In terms of melting temperature and distribution, Example 2 had the highest melting temperature and the narrowest distribution, reflecting the consistency and stability of the chocolate melting and highlighting its silky texture. In contrast, Comparative Examples 3 and 7 had low melting temperatures and wide distributions, which conversely reflected their instability and poor palatability. Because Comparative Example 3 removed 1,3-glycerol diglyceride from the shell layer, it could promote the formation of a more stable network structure of goji berry seed oil-based gel in the chocolate. Comparative Example 7 adjusted the pressure cooling temperature to 4°C, and rapid cooling was not conducive to the formation of uniform crystals. In terms of enthalpy change, the values ​​of the examples and comparative examples fluctuated less, indicating that the addition of raw materials and changes in the preparation process parameters in the examples did not change the enthalpy change.

[0091] Table 3 Whiteness Index Test Results

[0092]

[0093] As can be seen from Table 3, the whiteness indices of Examples 1-3 are all lower than those of Comparative Examples 1-7, indicating that the anti-frost properties of Examples 1-3 are far superior to those of Comparative Examples 1 and 3-7. Specifically, Comparative Example 1, by removing the liquid lecithin from the core layer, has no barrier effect on the moisture in the paste, leading to sugar and fat blooms under temperature fluctuations and humid conditions, which is the reason for the highest whiteness index in Comparative Example 1. Comparative Example 2, using powdered lecithin, does not affect the anti-frost properties. Comparative Example 3, by removing 1,3-diglyceride, not only reduces the proportion of stable crystals... In contrast, the stability of the network structure formed by the wolfberry seed oil-based gel in chocolate was weakened. The reason for the poor anti-frost properties of Comparative Example 4, as shown in Table 2, was that phase stratification occurred due to excessive heating, which affected the stability of the structure. In Comparative Example 5, the homogenization pressure was reduced, and the chocolate syrup was not fine enough, which reduced the tightness of the network structure. In Comparative Example 6, the pressure was removed when the chocolate syrup was cooled, and a large number of air bubbles could not be discharged after homogenization, which affected the growth of crystals. In Comparative Example 7, the cooling rate of the chocolate syrup was increased, and a large number of air bubbles solidified before being discharged in time, which was not conducive to the growth of crystals.

[0094] Table 4 Sensory evaluation test results

[0095]

[0096] Table 4 shows that the sensory quality of Examples 1-3 is better than that of Comparative Examples 1-7. Among them, Comparative Example 2 has the worst sensory quality because the use of powdered lecithin mixed with the paste as a filling not only reduces fluidity but also increases the texture of the particles. The reason for the poor taste of Comparative Example 1 is that the addition of liquid lecithin was removed, which caused the filling to lose moisture and harden due to the formation of frosting.

[0097] Based on all the measured parameters in Table 2-4, the following conclusions can be drawn: The addition of liquid lecithin not only improves the sensory quality but also helps with anti-frost action. 1,3-diglycerides in the shell not only promote the proportion of stable crystals but also achieve a dual stabilizing effect by improving the stability of the network structure formed by wolfberry seed oil-based gel in chocolate. At the same time, by controlling the homogenization parameters in the chocolate preparation process, the sensory quality and stability of chocolate can be effectively improved. In addition, the introduction of pressure cooling and the corresponding cooling temperature can produce a more stable and smoother filled chocolate paste.

[0098] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A chocolate containing a paste, characterized in that, The chocolate consists of a filling layer and a shell layer. The filling layer is made of a paste and liquid lecithin in a mass ratio of 10:0.2-0.

4. The shell layer includes the following ingredients: 1,3-glycerol diglyceride, cocoa liquor, wolfberry seed oil-based gel, cocoa butter, cocoa powder, sugar powder, and lecithin.

2. A method for preparing chocolate containing ointment as described in claim 1, characterized in that, The preparation method of the chocolate containing the paste includes the following steps: (1) Sandwich layer: Mix the paste with liquid lecithin and refrigerate for later use; (2) Shell: Place cocoa butter and cocoa liquor in a container and heat in a water bath until melted. Then add wolfberry seed oil base gel, cocoa powder, sugar powder, lecithin mixture and 1,3-glycerol diester. Use a ball mill to form a mixture. After homogenization, form a slurry. After temperature adjustment, it becomes chocolate liquid. (3) Pour the chocolate liquid into the mold, cool it under pressure until it solidifies, then inject the filling layer and seal it. Place it in the refrigerator to set, and you will get chocolate containing paste.

3. The method for preparing a chocolate containing a paste according to claim 2, characterized in that, The water content of the paste in step (1) is 20-25%, and the refrigeration temperature is 5-10℃.

4. The method for preparing a chocolate containing a paste according to claim 2, characterized in that, In step (2), the water bath heating temperature is 55-60℃, and the mass ratio of cocoa liquor, cocoa butter, wolfberry seed oil-based gel, cocoa powder, sugar powder, lecithin, and 1,3-glycerol diglyceride is 40-45:10:10:21:20-23:0.02-0.03:2-5.

5. The method for preparing a chocolate containing a paste according to claim 2, characterized in that, In step (2), the sugar powder is white granulated sugar or sugar substitute, and the lecithin is soybean lecithin.

6. The method for preparing a chocolate containing a paste according to claim 2, characterized in that, The fineness of the mixture in step (2) is 20-25μm. The parameters of the homogenizer are: pressure 10-15MPa, temperature 50-60℃, time 60-120min, 7000-10000rpm. The temperature adjustment refers to heating to 45-50℃, then cooling to 27-28℃, and finally warming up to 31-33℃.

7. The method for preparing a chocolate containing a paste according to claim 2, characterized in that, The pressure and temperature of the pressure cooling in step (3) are 8-10 bar and 8-15℃, respectively.

8. The method for preparing a chocolate containing a paste according to claim 2, characterized in that, In step (3), the temperature and time of placing the chocolate in the refrigerator are 2-4℃ and 4-6h, respectively, and the mass ratio of the filling layer to the shell layer of the chocolate is 1:1.

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