A roasted chocolate sauce and its preparation method and application

Abstract

The application provides a baked chocolate sauce and a preparation method and application thereof, and belongs to the technical field of food. The baked chocolate sauce is prepared from cocoa butter, cocoa liquor, cocoa powder, white granulated sugar, vegetable oil, corn starch, a compound thickening emulsifier, phospholipid, polyglycerol ricinoleate, vanillin and ethyl maltol. The baked chocolate sauce has excellent baking resistance and thermal stability, remains solid for more than 10 minutes at 180 DEG C, has no flow and collapse, has good shape retention and moisture retention capacity, has stable flavor after baking, has no deterioration, has high emulsification and processing stability, and has excellent compatibility with baking raw materials such as flour, sugar, water and eggs. After baking and cooling, the baked chocolate sauce has no whitening, no oil penetration and no water penetration, has a dry surface and a delicate internal structure.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a heat-resistant chocolate sauce, its preparation method, and its application. Background Technology

[0002] As the baking industry upgrades towards diversification and high quality, the market demand for chocolate-flavored baked goods continues to rise. Heat-resistant chocolate sauce, as a core ingredient, has seen its functional segmentation research become a key breakthrough for industry innovation. Traditional chocolate sauce has significant shortcomings in baking scenarios: it is prone to problems such as oil separation, color scorching, and flavor volatilization during high-temperature processing, resulting in a greasy taste and a diluted chocolate aroma. Furthermore, ordinary chocolate sauce has a limited function, making it difficult to meet the differentiated needs of various baked goods (such as shortbread, bread, and cakes) for heat resistance, dispersibility, and flavor release, severely hindering the quality upgrade of chocolate-flavored baked goods.

[0003] Among mainstream baked goods such as biscuits and bread, the functional compatibility contradiction of heat-resistant chocolate sauce is particularly prominent: Biscuit baking requires baking at high temperatures of 180-220℃ for a specific time. Traditional chocolate sauce is prone to melting and loss due to the low melting point of cocoa butter (31-35℃), which not only damages the crisp structure of the biscuit but also results in insufficient flavor retention. At the same time, different processes (filling, coating, and sandwich) have significantly different requirements for the fluidity, viscosity, and adhesion of chocolate sauce. Existing products lack targeted functional design and it is difficult to achieve the multiple goals of "high-temperature stability, rich flavor, and harmonious taste". Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a heat-resistant chocolate sauce with excellent heat resistance and thermal stability, as well as efficient emulsification and processing stability.

[0005] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a heat-resistant chocolate sauce, comprising the following ingredients in parts by weight: 5.5-9.5 parts cocoa butter, 34-38 parts cocoa liquor, 3-7 parts cocoa powder, 33.63-37.63 parts white sugar, 3-7 parts vegetable oil, 8-12 parts corn starch, 0.15-0.35 parts compound thickener and emulsifier, 0.3-0.7 parts phospholipid, 0.1-0.2 parts polyglycerol ricinoleate, 0.06-0.1 parts vanillin, and 0.02-0.06 parts ethyl maltol.

[0006] Preferably, the vegetable oil is a vegetable oil with a baking temperature resistance of 130°C or higher.

[0007] Preferably, the phospholipid is soybean lecithin.

[0008] The present invention also provides a method for preparing the above-mentioned heat-resistant chocolate sauce, comprising the following steps: mixing cocoa powder and white sugar to obtain a dry powder; mixing cocoa butter, cocoa liquor and the dry powder to obtain a coarse mixture; grinding the coarse mixture to a fineness of less than 25 μm to obtain an ultrafine powder; mixing the ultrafine powder with corn starch, placing it in a ball mill, adding a compound thickening emulsifier, phospholipids and vegetable oil, and performing ball milling liquefaction; adding polyglycerol ricinoleate, vanillin and ethyl maltol 1-2 minutes before the end of ball milling liquefaction.

[0009] Preferably, the cocoa powder and white sugar are sieved separately before being mixed, and the sieve mesh size is 80 mesh.

[0010] Preferably, the grinding method includes using a three-roll mill, with the initial gap between the grinding rollers set to 0.3~0.5mm, and the gap between the grinding rollers decreasing as grinding progresses, with the final gap set to 0.1~0.2mm; the grinding cycle includes 2~3 times.

[0011] Preferably, the ball milling liquefaction temperature is 42~50℃ and the time is 10~15min.

[0012] Preferably, the control standards for ball milling liquefaction include: a final fineness of less than 20 μm, no gritty or grainy texture in the mouth; a uniform, glossy, delicate, thick, and smooth-flowing sauce that is neither too thin nor too hard; no oil phase precipitation, no dry powder sedimentation, and no clumping particles; and a completely closed negative pressure throughout the process.

[0013] The present invention also provides the application of the above-described heat-resistant chocolate sauce or the heat-resistant chocolate sauce prepared by the above-described preparation method in the preparation of baked products containing chocolate.

[0014] Preferably, the chocolate-containing baked products include chocolate-filled bread, chocolate-filled cookies, or chocolate lava cake.

[0015] The beneficial effects of this invention are: The heat-resistant chocolate sauce provided by this invention exhibits excellent heat resistance and thermal stability: through the design of the raw material composition, the heat resistance and antioxidant properties of the heat-resistant chocolate sauce are significantly improved. It remains solid even after baking at 180℃ for more than 10 minutes, without flowing or collapsing, while also possessing good shape retention and moisture retention capabilities. The flavor remains stable after baking without deterioration. It also features efficient emulsification and processing stability: the raw material composition design constructs a stable oil-water emulsification system, effectively preventing oil-water separation at high temperatures. The heat-resistant chocolate sauce provided by this invention has excellent compatibility with baking ingredients such as flour, sugar, water, and eggs. After baking and cooling, it does not turn white, seep oil, or seep water, maintaining a dry surface and a fine internal texture. Furthermore, the heat-resistant chocolate sauce provided by this invention also has the advantages of extended shelf life and improved storage stability. Through the design of the raw material composition, the various ingredients work synergistically to inhibit oil migration and oxidation, making the product less prone to spoilage and oil seepage, significantly extending shelf life and ensuring product quality stability throughout the entire process. Attached Figure Description

[0016] Figure 1 The chocolate-filled bread obtained in Comparative Example 5.

[0017] Figure 2 The chocolate-filled bread prepared using the heat-resistant chocolate sauce of Example 1 in Comparative Example 5.

[0018] Figure 3 The chocolate-filled bread obtained in Comparative Example 6.

[0019] Figure 4 The chocolate-filled bread prepared using the heat-resistant chocolate sauce of Example 1 in Comparative Example 6. Detailed Implementation

[0020] This invention provides a heat-resistant chocolate sauce, comprising the following ingredients in parts by weight: 5.5-9.5 parts cocoa butter, 34-38 parts cocoa liquor, 3-7 parts cocoa powder, 33.63-37.63 parts white sugar, 3-7 parts vegetable oil, 8-12 parts corn starch, 0.15-0.35 parts compound thickener and emulsifier, 0.3-0.7 parts phospholipid, 0.1-0.2 parts polyglycerol ricinoleate, 0.06-0.1 parts vanillin, and 0.02-0.06 parts ethyl maltol.

[0021] This invention does not specifically limit the source of the various raw materials mentioned above; commercially available products commonly used in the field are acceptable. In this invention, the vegetable oil is preferably a vegetable oil with a baking temperature resistance of 130°C or higher, more preferably a vegetable oil with a baking temperature resistance of 180°C or higher; the phospholipid is preferably soybean lecithin. In this invention, the compound thickening emulsifier is a compound emulsifier stabilizer for heat-resistant chocolate sauce. In the heat-resistant chocolate sauce of this invention, the preferred amounts of each raw material are: 6.5-8.5 parts cocoa butter, 35-37 parts cocoa liquor, 4-6 parts cocoa powder, 34.63-36.63 parts white sugar, 4-6 parts vegetable oil, 9-11 parts corn starch, 0.2-0.3 parts compound thickening emulsifier, 0.4-0.6 parts phospholipid, 0.12-0.18 parts polyglycerol ricinoleate, and flavoring agent. Vanillin 0.07~0.09 parts, ethyl maltol 0.03~0.05 parts; more preferably: cocoa butter 7.5 parts, cocoa liquor 36 parts, cocoa powder 5 parts, white sugar 35.63 parts, vegetable oil 5 parts, corn starch 10 parts, compound thickening emulsifier 0.25 parts, phospholipid 0.5 parts, polyglycerol ricinoleate 0.15 parts, vanillin 0.08 parts, ethyl maltol 0.04 parts.

[0022] Currently, most traditional chocolate production formulas on the market use high cocoa butter ratios and single phospholipid emulsification systems, which generally suffer from poor formula compatibility, low processing tolerance, and insufficient quality stability. Traditional processes rely heavily on high cocoa butter content to improve smoothness, rarely combining vegetable oil blends with complex thickeners and emulsifiers. This results in high raw material costs, a tendency for the finished product to bloom, a monotonous taste, and poor emulsification stability. A typical existing formula: cocoa butter ≥30%, no vegetable oil blends, only a single phospholipid emulsifier, and no complex thickeners or emulsifiers for stabilization. The defects of existing technologies are as follows: (1) Traditional formulas have a high proportion of cocoa butter, resulting in high production costs and poor industrialization economics; (2) Relying solely on phospholipid emulsification, the compatibility between oil and powder is poor, and oil precipitation, surface blooming, and layering and clumping are likely to occur during storage; (3) Without a flexible vegetable oil adjustment system, the product texture is hard, the smoothness of the mouth is insufficient, and the taste is dry and heavy; (4) The formula system has weak stability and poor temperature adaptability. It is easy to deform and lose its luster when stored at room temperature, and the quality deteriorates quickly during the shelf life. Through comparison with existing traditional technologies and multiple sets of internal gradient comparative examples, the results show that existing traditional technologies that rely solely on phospholipid emulsification and have high cocoa butter have inherent defects such as high cost, poor stability, and poor taste; while the comparative examples with too low / too high vegetable oil and insufficient / excessive compound thickening emulsifiers all have problems such as texture defects, flavor imbalance, and system instability. This invention employs a compounding scheme of 5% vegetable oil and 0.25% compound thickener and emulsifier, which can achieve precise emulsification balance between oil and powder system. While reducing production costs, it significantly improves the texture, sensory taste and storage stability of chocolate. Compared with existing technologies and various comparative test schemes, it has outstanding technical advantages and practical value.

[0023] Traditional chocolate sauces in this field suffer from low cocoa butter melting points, making them prone to melting and loss at high temperatures. This invention improves thermal stability by introducing vegetable oils. Specifically, it introduces heat-resistant vegetable oils to replace part of the cocoa butter. Their polymer network structure significantly enhances heat resistance, allowing the sauce to remain solid even after baking at 180°C for more than 10 minutes. Regarding emulsification stability, stabilizers such as soy lecithin and corn starch are added to construct an oil-water emulsion system, preventing oil-water separation at high temperatures. Furthermore, this invention ensures the fineness of the raw materials by selecting appropriate processing methods, ultimately achieving a sauce that retains fluidity and gloss after baking, meeting the stringent requirements of baking scenarios. Moreover, in terms of raw materials, this invention improves thermal stability by screening cocoa butter substitutes, ensuring the sauce remains solid even after baking at 180°C for more than 10 minutes and delaying oil migration at high temperatures. In terms of process innovation, this invention uses grinding equipment such as fine grinding cylinders and roller mills for fine processing, preserving the original cocoa flavor while avoiding the degradation of polyphenols caused by high temperatures. By combining corn starch and phospholipids, an emulsified and stable system is constructed, effectively preventing oil-water separation during baking and achieving a balance between the sauce's fluidity and its ability to cling to the sides. This synergistic innovation in raw materials and processes lays a solid foundation for the widespread application of heat-resistant chocolate sauce in diverse industrial scenarios such as baking and tea beverages, opening a new chapter in the quality upgrade and market expansion of chocolate sauce. This invention precisely optimizes and synergistically blends cocoa-based raw materials, oils, and a multi-emulsification system, specifically addressing common pain points in the existing heat-resistant chocolate sauce industry, resulting in multi-dimensional differentiated technical effects. The present invention also provides a method for preparing the above-mentioned heat-resistant chocolate sauce, comprising the following steps: mixing cocoa powder and white sugar to obtain a dry powder; mixing cocoa butter, cocoa liquor and the dry powder to obtain a coarse mixture; grinding the coarse mixture to a fineness of less than 25 μm to obtain an ultrafine powder; mixing the ultrafine powder with corn starch, placing it in a ball mill, adding a compound thickening emulsifier, phospholipids and vegetable oil, and performing ball milling liquefaction; adding polyglycerol ricinoleate, vanillin and ethyl maltol 1-2 minutes before the end of ball milling liquefaction.

[0024] In this invention, before mixing cocoa powder and granulated sugar, it is preferable to sieve them separately, preferably with a mesh size of 80, to remove lumps and impurities, ensuring the fineness of the dry powder and laying the foundation for subsequent grinding. When mixing cocoa powder and granulated sugar, it is preferable to use a stirrer for low-speed mixing, preferably at a speed of 80-100 r / min for 3-5 minutes, until all the dry powder is evenly mixed, with no obvious lumps or localized material accumulation, ensuring that flavor substances are evenly dispersed in the dry powder system. In this invention, it is preferable to pre-crush the cocoa liquor into small pieces (to facilitate rapid melting and full integration with the dry powder), and to pre-soften the cocoa butter at room temperature (without needing to completely melt, to avoid excessively high temperatures during subsequent mixing that could damage the flavor of the raw materials). When mixing the cocoa butter, cocoa liquor, and dry powder, it is preferable to add them while simultaneously stirring at a low speed with a stirrer. The preferred stirring speed is 60-80 r / min. During stirring, excessive force should be avoided to prevent splashing of the raw materials or the generation of excessive air bubbles. Stirring should continue for 5-8 minutes until the cocoa liquor and cocoa butter are completely integrated into the dry powder, forming a coarse mixture with a uniform texture, no obvious particles, and no dry powder residue. This ensures that the raw materials can fully contact the grinding rollers during subsequent grinding, improving grinding efficiency and fineness. In this invention, the grinding method preferably includes using a three-roll mill. The initial gap between the grinding rollers is preferably set to 0.3-0.5 mm, and the gap is reduced as grinding progresses, with the final gap preferably set to 0.1-0.2 mm. The grinding cycle is preferably 2-3 times. After each grinding, the fineness of the material is checked until the paste reaches a fineness of less than 25μm (no grainy texture, smooth to the touch). The core technical advantage of this step is that by precisely controlling the grinding interval and the number of cycles, the raw material particles are fully refined, breaking down the particle structure of cocoa powder and cocoa liquor, laying a fine foundation for subsequent refining and liquefaction, while avoiding particle residue that affects the taste of the finished product. In this invention, during grinding, it is preferable to ensure that the oil content in the total ground material is maintained at approximately 23% to 26%. If the oil content in the total ground material is insufficient, some vegetable oil can be added to make up the difference.

[0025] In the preparation method of this invention, the preferred temperature for ball milling liquefaction is 42~50℃, more preferably 44~48℃; the preferred time for ball milling liquefaction is 10~15min, more preferably 11~14min; the control standards for ball milling liquefaction include: a final fineness of less than 20μm, no gritty or grainy texture in the mouth; a uniform, glossy, delicate, thick, and smooth-flowing sauce that is neither too thin nor too hard; no oil phase precipitation, no dry powder sedimentation, and no clumping particles; and a closed negative pressure throughout the process to reduce aroma loss and prevent moisture absorption. In this invention, the preferred negative pressure is -0.1MPa.

[0026] The general process of the preparation method provided by this invention is ingredient mixing, powder grinding, and ball mill liquefaction. This invention strictly controls the precision of ingredient mixing, uniformity of mixing, fineness of grinding, and refining and liquefaction effect, highlighting the core technical characteristics of "precise ingredient mixing, full integration, fine grinding, and stable refining" to ensure that the finished sauce is delicate and smooth, has a stable flavor, and uniform texture, which is suitable for subsequent processing needs.

[0027] The present invention also provides the application of the above-described heat-resistant chocolate sauce or the heat-resistant chocolate sauce prepared by the above-described preparation method in the preparation of baked products containing chocolate.

[0028] In this invention, the chocolate-containing baked products preferably include chocolate-filled bread, chocolate-filled cookies, or chocolate lava cake. From the perspective of the baking industry, the heat-resistant chocolate sauce of this invention greatly enriches the variety and taste of baked goods. Traditional chocolate sauces are prone to melting and deterioration during high-temperature baking, affecting the appearance and flavor of the finished product. The heat-resistant chocolate sauce provided by this invention maintains a stable form, allowing bakers to be bold in their innovation, creating beautifully shaped and uniquely flavored baked goods such as chocolate-filled bread and chocolate lava cake, meeting the increasingly diverse needs of consumers. For consumers, the heat-resistant chocolate sauce provided by this invention offers a superior eating experience. During heating or baking, it does not lose the rich and mellow flavor unique to chocolate; instead, it integrates better into food, filling every bite with a rich chocolate aroma and a smooth, silky texture. Whether enjoyed with bread for breakfast or as a snack for afternoon tea, it brings consumers a wonderful experience.

[0029] This invention does not have any special limitations on the production of chocolate-filled bread; it can be made by following the process of ingredient preparation, dough mixing, fermentation, filling and shaping, secondary fermentation, and baking. Similarly, this invention does not have any special limitations on the production of chocolate chip cookies; it can be made by following the process of ingredient preparation, mixing, filling, and baking.

[0030] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0031] Unless otherwise specified, the following embodiments are all conventional methods.

[0032] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0033] The cocoa butter, cocoa liquor, and cocoa powder used in the following examples were all sourced from West African cocoa; the vegetable oil, which has a roasting temperature resistance of over 180°C, was purchased from Lianzhou Oils (Shanghai) Co., Ltd., and its product name was SMARTOIL. TM300-CN, product name is vegetable blended oil; white sugar and corn starch were purchased from COFCO Group Co., Ltd.; compound thickener and emulsifier (here, compound thickener and emulsifier refers to RMS301 compound thickener and emulsifier, purchased from Sykes); polyglycerol ricinoleate was purchased from Kerry, phospholipids were purchased from Yihai Kerry; vanillin was purchased from China Chemical Corporation; ethyl maltol was purchased from Anhui Jinhe.

[0034] In the following examples and comparative examples, each group of experiments was conducted in three parallel trials. The average value of the experimental results was taken and the data was compared and analyzed. At the same time, the preferred formulation was verified to ensure that the experimental data were stable and reliable and the conclusions were reliable.

[0035] Example 1 A heat-resistant chocolate sauce, comprising the following ingredients in parts by weight: 7.5 parts cocoa butter, 36 parts cocoa liquor, 5 parts cocoa powder, 36 parts white sugar, 5 parts vegetable oil with a baking temperature of 180℃ or higher, 10 parts corn starch, 0.25 parts compound thickener and emulsifier, 0.5 parts soybean lecithin, 0.15 parts polyglycerol ricinoleate, 0.08 parts vanillin, and 0.04 parts ethyl maltol.

[0036] The preparation method steps are as follows: This embodiment's preparation method uses 5kg of finished chocolate sauce as a baseline, strictly controlling the precision of ingredient proportioning, uniformity of mixing, fineness of grinding, and refining liquefaction effect. It emphasizes the core technical characteristics of "precise ingredient proportioning, thorough integration, fine grinding, and stable refining" to ensure the finished sauce is smooth, has a stable flavor, and a uniform texture, suitable for subsequent processing requirements. Specifically: I. Preliminary Preparations 1. Equipment debugging: Start the three-roll mill and ball mill in advance for no-load operation and test the stability of the equipment operation. Ensure that the gap between the grinding rollers is uniform. Add 500g of vegetable oil with a baking temperature of 180℃ or above to the ball mill and stir at low speed for 5 minutes to flush the cylinder. Then release the oil. The purpose is to wash away the steel balls in the cylinder and remove any other residual oil to reduce experimental errors. At the same time, clean, disinfect and dry all containers and tools that come into contact with the raw materials to avoid contamination by impurities and moisture affecting the stability of the sauce.

[0037] 2. Raw material pretreatment: Crush the cocoa liquor into small pieces in advance (to facilitate rapid melting and full integration with the dry powder); soften the cocoa butter at room temperature in advance (no need to melt completely, to avoid excessive temperature during subsequent mixing that could damage the flavor of the raw materials); pass the cocoa powder and white sugar through an 80-mesh sieve to remove lumps and impurities, ensuring the fineness of the dry powder and laying the foundation for the subsequent grinding process.

[0038] II. Precise ingredient proportioning 1. Based on the preset ratio for 5kg of finished chocolate sauce, use an electronic balance (accuracy 0.1g) to accurately weigh each ingredient. Specific ingredient standards: cocoa powder and white sugar are accurately weighed according to the preset ratio to ensure accurate use of flavor substances and avoid problems such as uneven flavor, too strong or too weak.

[0039] 2. Pour all the weighed cocoa powder and white sugar into a sterile dry container, and stir at a low speed of 80r / min for 5 minutes until all the dry powder is mixed evenly, without obvious lumps or local raw material accumulation, to ensure that the flavor substances are evenly dispersed in the dry powder system, and obtain the dry powder.

[0040] III. Raw Material Fusion 1. Slowly add the pre-treated melted cocoa liquor and partially melted cocoa butter to the well-mixed dry powder while stirring with a mixer at 70 rpm. Avoid excessive force during stirring to prevent splashing or excessive air bubbles.

[0041] 2. Continue stirring for 7 minutes until the cocoa liquor and cocoa butter are completely incorporated into the dry powder, forming a coarse mixture with a uniform texture, no obvious particles, and no dry powder residue. This ensures that the raw materials can fully contact the grinding rollers during subsequent grinding, thereby improving grinding efficiency and fineness.

[0042] IV. Three-roll grinding 1. Slowly feed the well-mixed coarse material mixture into the calibrated three-roll mill, ensuring that the oil content in the coarse material mixture is 23% of the material. Adjust the gap between the grinding rollers, with an initial gap of 0.4mm, and gradually fine-tune it to 0.1mm. Control the feeding speed to be uniform, avoiding insufficient grinding due to excessive feeding and affecting production efficiency due to excessively slow feeding.

[0043] 2. Start the three-roll mill and perform two cycles of grinding. Check the fineness of the material after each grinding until the paste reaches a fineness of less than 25μm, with no grainy texture and a delicate feel, yielding ultrafine powder. The core technological advantage of this step is that by precisely controlling the grinding gap and the number of cycles, the raw material particles are fully refined, breaking down the particle structure of cocoa powder and cocoa liquor, laying a fine foundation for subsequent refining and liquefaction, while avoiding particle residue that affects the taste of the finished product.

[0044] 3. After grinding, collect the ultrafine powder into a special transfer container, seal it, and store it to prevent moisture from entering and flavor loss.

[0045] V. Liquefaction Treatment in Ball Mills 1. Slowly and in batches add the pre-ground ultrafine powder while stirring at low speed. Add the corn starch in small batches multiple times to prevent the dry powder from floating on the surface and clumping together.

[0046] 2. Then add the compound thickener and emulsifier, soybean lecithin, and vegetable oil. After all the ingredients have been added, seal the container and start the ball mill for formal grinding and liquefaction. Ball mill temperature control: 44~46℃ throughout, ball milling time: 12 minutes. One minute before the end of ball milling liquefaction, add polyglycerol ricinoleate, vanillin, and ethyl maltol to adjust the consistency of the sauce, achieving complete liquefaction and blending of oil and powder.

[0047] Ball mill liquefaction control standards: Final fineness: within 20μm, with no gritty or grainy texture when tasted; The sauce should be uniformly glossy, smooth and thick, with a soft flow, neither too thin nor too hard. No oil phase precipitation, no dry powder sedimentation, and no agglomerated particles; The entire process is sealed under a slight negative pressure (-0.1MPa) to reduce aroma loss and prevent moisture absorption.

[0048] Example 2 A heat-resistant chocolate sauce, comprising the following ingredients in parts by weight: 5.5 parts cocoa butter, 34 parts cocoa liquor, 3 parts cocoa powder, 33.63 parts white sugar, 3 parts vegetable oil with a baking temperature of 130℃ or higher, 8 parts corn starch, 0.15 parts compound thickener and emulsifier, 0.3 parts soybean lecithin, 0.1 parts polyglycerol ricinoleate, 0.06 parts vanillin, and 0.02 parts ethyl maltol.

[0049] The preparation method steps are as follows: This embodiment's preparation method uses 5kg of finished chocolate sauce as a baseline, strictly controlling the precision of ingredient proportioning, uniformity of mixing, fineness of grinding, and refining liquefaction effect. It emphasizes the core technical characteristics of "precise ingredient proportioning, thorough integration, fine grinding, and stable refining" to ensure the finished sauce is smooth, has a stable flavor, and a uniform texture, suitable for subsequent processing requirements. Specifically: I. Preliminary Preparations 1. Equipment debugging: Start the three-roll mill and ball mill in advance for no-load operation and test the stability of the equipment operation. Ensure that the gap between the grinding rollers is uniform. Add 500g of vegetable oil with a baking temperature of 130℃ or above to the ball mill and stir at low speed for 5 minutes to flush the cylinder. Then release the oil. The purpose is to wash away the steel balls in the cylinder and remove any other residual oil to reduce experimental errors. At the same time, clean, disinfect and dry all containers and tools that come into contact with the raw materials to avoid contamination by impurities and moisture affecting the stability of the sauce.

[0050] 2. Raw material pretreatment: Crush the cocoa liquor into small pieces in advance (to facilitate rapid melting and full integration with the dry powder); soften the cocoa butter at room temperature in advance (no need to melt completely, to avoid excessive temperature during subsequent mixing that could damage the flavor of the raw materials); pass the cocoa powder and white sugar through an 80-mesh sieve to remove lumps and impurities, ensuring the fineness of the dry powder and laying the foundation for the subsequent grinding process.

[0051] II. Precise ingredient proportioning 1. Based on the preset ratio for 5kg of finished chocolate sauce, use an electronic balance (accuracy 0.1g) to accurately weigh each ingredient. Specific ingredient standards: cocoa powder and white sugar are accurately weighed according to the preset ratio to ensure accurate use of flavor substances and avoid problems such as uneven flavor, too strong or too weak.

[0052] 2. Pour all the weighed cocoa powder and white sugar into a sterile dry container, and stir at a low speed of 100r / min for 3 minutes until all the dry powder is mixed evenly, without obvious lumps or local accumulation of raw materials, to ensure that the flavor substances are evenly dispersed in the dry powder system, and obtain the dry powder.

[0053] III. Raw Material Fusion 1. Slowly add the pre-treated melted cocoa liquor and partially melted cocoa butter to the well-mixed dry powder while stirring with a mixer at 80 rpm. Avoid excessive force during stirring to prevent splashing or excessive air bubbles.

[0054] 2. Continue stirring for 5 minutes until the cocoa liquor and cocoa butter are completely incorporated into the dry powder, forming a coarse mixture with a uniform texture, no obvious particles, and no dry powder residue. This ensures that the raw materials can fully contact the grinding rollers during subsequent grinding, thereby improving grinding efficiency and fineness.

[0055] IV. Three-roll grinding 1. Slowly feed the well-mixed coarse material mixture into the calibrated three-roll mill. Adjust the gap between the grinding rollers. The initial gap is 0.3mm, and gradually fine-tune it to 0.2mm. Control the feeding speed to be uniform, avoiding insufficient grinding due to excessive feeding and affecting production efficiency if the feeding is too slow.

[0056] 2. Start the three-roll mill and perform three cycles of grinding. Check the fineness of the material after each grinding cycle until the paste reaches a fineness of less than 25μm, with no grainy texture and a delicate feel, yielding ultrafine powder. The core technological advantage of this step is that by precisely controlling the grinding gap and the number of cycles, the raw material particles are fully refined, breaking down the particle structure of cocoa powder and cocoa liquor, laying a fine foundation for subsequent refining and liquefaction, while avoiding particle residue that affects the taste of the finished product.

[0057] 3. After grinding, collect the ultrafine powder into a special transfer container, seal it, and store it to prevent moisture from entering and flavor loss.

[0058] V. Liquefaction Treatment in Ball Mills 1. Slowly and in batches add the pre-ground ultrafine powder while stirring at low speed. Add the corn starch in small batches multiple times to prevent the dry powder from floating on the surface and clumping together.

[0059] 2. Then add the compound thickener and emulsifier, soybean lecithin, and vegetable oil. After all materials have been added, seal the container and start the ball mill for formal grinding and liquefaction. Ball mill temperature control: 46~48℃ throughout, ball milling time: 10 minutes. Two minutes before the end of ball milling liquefaction, add polyglycerol ricinoleate, vanillin, and ethyl maltol to adjust the consistency of the sauce, achieving complete liquefaction and blending of oil and powder.

[0060] Ball mill liquefaction control standards: Final fineness: within 20μm, with no gritty or grainy texture when tasted; The sauce should be uniformly glossy, smooth and thick, with a soft flow, neither too thin nor too hard. No oil phase precipitation, no dry powder sedimentation, and no agglomerated particles; The entire process is sealed with a slight negative pressure to reduce aroma loss and prevent moisture absorption.

[0061] Example 3 A heat-resistant chocolate sauce, comprising the following ingredients in parts by weight: 9.5 parts cocoa butter, 38 parts cocoa liquor, 7 parts cocoa powder, 37.63 parts white sugar, 7 parts vegetable oil with a baking temperature of 130℃ or higher, 12 parts corn starch, 0.35 parts compound thickener and emulsifier, 0.7 parts soybean lecithin, 0.2 parts polyglycerol ricinoleate, 0.1 parts vanillin, and 0.06 parts ethyl maltol.

[0062] The preparation method steps are as follows: This embodiment's preparation method uses 5kg of finished chocolate sauce as a baseline, strictly controlling the precision of ingredient proportioning, uniformity of mixing, fineness of grinding, and refining liquefaction effect. It emphasizes the core technical characteristics of "precise ingredient proportioning, thorough integration, fine grinding, and stable refining" to ensure the finished sauce is smooth, has a stable flavor, and a uniform texture, suitable for subsequent processing requirements. Specifically: I. Preliminary Preparations 1. Equipment debugging: Start the three-roll mill and ball mill in advance for no-load operation and test the stability of the equipment operation. Ensure that the gap between the grinding rollers is uniform. Add 500g of vegetable oil with a baking temperature of 130℃ or above to the ball mill and stir at low speed for 5 minutes to flush the cylinder. Then release the oil. The purpose is to wash away the steel balls in the cylinder and remove any other residual oil to reduce experimental errors. At the same time, clean, disinfect and dry all containers and tools that come into contact with the raw materials to avoid contamination by impurities and moisture affecting the stability of the sauce.

[0063] 2. Raw material pretreatment: Crush the cocoa liquor into small pieces in advance (to facilitate rapid melting and full integration with the dry powder); soften the cocoa butter at room temperature in advance (no need to melt completely, to avoid excessive temperature during subsequent mixing that could damage the flavor of the raw materials); pass the cocoa powder and white sugar through an 80-mesh sieve to remove lumps and impurities, ensuring the fineness of the dry powder and laying the foundation for the subsequent grinding process.

[0064] II. Precise ingredient proportioning 1. Based on the preset ratio for 5kg of finished chocolate sauce, use an electronic balance (accuracy 0.1g) to accurately weigh each ingredient. Specific ingredient standards: cocoa powder and white sugar are accurately weighed according to the preset ratio to ensure accurate use of flavor substances and avoid problems such as uneven flavor, too strong or too weak.

[0065] 2. Pour all the weighed cocoa powder and white sugar into a sterile dry container, and stir at a low speed of 100r / min for 3 minutes until all the dry powder is mixed evenly, without obvious lumps or local accumulation of raw materials, to ensure that the flavor substances are evenly dispersed in the dry powder system, and obtain the dry powder.

[0066] III. Raw Material Fusion 1. Slowly add the pre-treated melted cocoa liquor and partially melted cocoa butter to the well-mixed dry powder while stirring with a mixer at 80 rpm. Avoid excessive force during stirring to prevent splashing or excessive air bubbles.

[0067] 2. Continue stirring for 5 minutes until the cocoa liquor and cocoa butter are completely incorporated into the dry powder, forming a coarse mixture with a uniform texture, no obvious particles, and no dry powder residue. This ensures that the raw materials can fully contact the grinding rollers during subsequent grinding, thereby improving grinding efficiency and fineness.

[0068] IV. Three-roll grinding 1. Slowly feed the well-mixed coarse material mixture into the calibrated three-roll mill. Adjust the gap between the grinding rollers. The initial gap is 0.5mm, and gradually fine-tune it to 0.2mm. Control the feeding speed to be uniform. Avoid feeding too fast, which will result in insufficient grinding, and feeding too slow, which will affect production efficiency.

[0069] 2. Start the three-roll mill and perform three cycles of grinding. Check the fineness of the material after each grinding cycle until the paste reaches a fineness of less than 25μm, with no grainy texture and a delicate feel, yielding ultrafine powder. The core technological advantage of this step is that by precisely controlling the grinding gap and the number of cycles, the raw material particles are fully refined, breaking down the particle structure of cocoa powder and cocoa liquor, laying a fine foundation for subsequent refining and liquefaction, while avoiding particle residue that affects the taste of the finished product.

[0070] 3. After grinding, collect the ultrafine powder into a special transfer container, seal it, and store it to prevent moisture from entering and flavor loss.

[0071] V. Liquefaction Treatment in Ball Mills 1. Slowly and in batches add the pre-ground ultrafine powder while stirring at low speed. Add the corn starch in small batches multiple times to prevent the dry powder from floating on the surface and clumping together.

[0072] 2. Then add the compound thickener and emulsifier, soybean lecithin, and vegetable oil. After all materials have been added, seal the container and start the ball mill for formal grinding and liquefaction. Ball mill temperature control: 42~44℃ throughout, ball milling time: 15 minutes. Two minutes before the end of ball milling liquefaction, add polyglycerol ricinoleate, vanillin, and ethyl maltol to adjust the consistency of the sauce, achieving complete liquefaction and blending of oil and powder.

[0073] Ball mill liquefaction control standards: Final fineness: within 20μm, with no gritty or grainy texture when tasted; The sauce should be uniformly glossy, smooth and thick, with a soft flow, neither too thin nor too hard. No oil phase precipitation, no dry powder sedimentation, and no agglomerated particles; The entire process is sealed with a slight negative pressure to reduce aroma loss and prevent moisture absorption.

[0074] Comparative Example 1 The difference from Example 1 is that the amount of vegetable oil with a baking temperature of 180°C or higher is 1 part, while the rest is the same as in Example 1.

[0075] After obtaining the chocolate sauce using the same preparation method as in Example 1, the chocolate sauce was used as a bread filling, with the sauce wrapped inside the dough. The filling bread was prepared using conventional methods in the art (baking conditions were uniformly 190℃ for 12 minutes). After the chocolate-filled bread was prepared, it was left to stand for 24 hours before testing (the testing environment was room temperature 30℃ and humidity 80%). Three parallel experiments were repeated, and the sample quality indicators were recorded.

[0076] The experimental results are as follows: In Comparative Example 1, due to the low amount of vegetable oil added, the raw material system lacked lubricity. The prepared chocolate product, after baking, had a hard, dry, and rough texture, poor cross-sectional gloss, and a slight grainy feel; the mouthfeel was heavy and not smooth, the uniformity of the raw material mixing was average, and there was no layering or oil seepage, resulting in poor overall quality.

[0077] When the heat-resistant chocolate sauce obtained in Example 1 was used as a filling to prepare chocolate-filled bread (the method for preparing chocolate-filled bread is the same as in Comparative Example 1), the product had a smooth and flat cross-section, good gloss, fine and uniform texture, and no defects such as particles, bubbles, or layering and oil leakage. The texture was moderately soft and hard, with excellent melting characteristics, a silky and non-sticky mouthfeel, and a pure and full cocoa flavor without any off-flavors. The sensory quality, texture, and stability were all optimal.

[0078] Comparative Example 2 The difference from Example 1 is that the amount of vegetable oil with a baking temperature of 180°C or higher is 9 parts, while the rest are the same as in Example 1.

[0079] After obtaining chocolate sauce using the same preparation method as in Example 1, chocolate-filled bread was prepared (the preparation method for chocolate-filled bread is the same as in Comparative Example 1) and left to stand for 24 hours before testing. Three parallel experiments were repeated, and the sample quality indicators were recorded.

[0080] The results showed that due to the excessive addition of vegetable oil, the system had an excessively high fat content. The chocolate products were too soft and lacked rigidity, making them extremely prone to deformation; the gelatinization area in contact with the bread dough was large, making it easy for oil to separate after storage, especially at the bottom of the bread; the overall taste was greasy, masking the flavor of the cocoa itself, and the texture was sticky, resulting in a significant decline in overall quality.

[0081] Comparative Example 3 The difference from Example 1 is that the amount of compound thickening emulsifier used is 0.8 parts, while the rest is the same as in Example 1. Chocolate-filled bread was prepared (the method for making chocolate-filled bread is the same as in Comparative Example 1), and the bread was left to stand for 24 hours before testing. Three parallel experiments were repeated, and the sample quality indicators were recorded.

[0082] The experimental results showed that the excessive addition of emulsifier disrupted the balance of the chocolate system. Although the raw materials were well mixed and there was no layering or clumping, the finished product was too sticky and the internal texture was too soft and mushy. At the same time, the excessive emulsifier produced a slight off-flavor of auxiliary ingredients, masking the cocoa aroma, resulting in a sticky and heavy taste, poor flavor harmony, and an overall quality inferior to Example 1.

[0083] Comparative Example 4 The difference from Example 1 is that the amount of compound thickening emulsifier used is 0.05 parts, while the rest is the same as in Example 1. Chocolate-filled bread was prepared (the method for making chocolate-filled bread is the same as in Comparative Example 1), and the bread was left to stand for 24 hours before testing. Three parallel experiments were repeated, and the sample quality indicators were recorded.

[0084] The test results showed that due to insufficient addition of the compound thickener and emulsifier, the oil and powder system could not be fully emulsified. Furthermore, during subsequent baking of the chocolate products, the chocolate raw materials could not be protected against high temperatures, resulting in the presence of small particles and slight agglomeration; the texture was dry and rough, the structure was loose, and the quality defects were obvious.

[0085] The experimental results of Example 1 and Comparative Examples 1-4 show that Example 1 of this invention (5% vegetable oil, 0.25% compound thickener and emulsifier) ​​is the optimal production formulation. Too little vegetable oil will result in a dry, rough product with poor flowability, while too much will cause oil separation and a greasy taste. Insufficient compound thickener and emulsifier will lead to incomplete emulsification, a loose texture, and poor heat resistance, while excessive addition will result in a sticky texture and abnormal flavor. The optimal ratio in Example 1 of this invention ensures a highly stable chocolate oil and powder system, achieving optimal product texture, sensory qualities, and appearance, meeting the production quality requirements of high-quality chocolate.

[0086] Comparative Example 5 The difference from Example 1 is that all the vegetable oil with a baking temperature of 180°C or higher was replaced with cocoa butter, while the rest were the same as in Example 1. The prepared chocolate sauce was then used to make chocolate-filled bread (the specific preparation method was the same as in Comparative Example 1). Example 1 was used as a control.

[0087] The experimental results showed that in Comparative Example 5, after baking at 190℃ for 12 minutes, the chocolate sauce completely liquefied, and the filling flowed out in large quantities, with a 100% flow rate. The sauce exhibited severe oil separation at high temperatures, with noticeable surface oil. After baking, the filling collapsed, became severely hollow, and the edges were extensively charred and blackened. The results of the chocolate-filled bread in Comparative Example 5 are shown in the image below. Figure 1 As shown in the image, the chocolate-filled bread prepared using the heat-resistant chocolate sauce of Example 1 of this invention has the following results. Figure 2 As shown.

[0088] Comparative Example 6 The difference from Example 1 is the removal of the compound thickening emulsifier; all other aspects are the same as in Example 1. The prepared chocolate sauce is then used to make chocolate-filled bread (the specific preparation method is the same as Comparative Example 1). Example 1 is used as a control.

[0089] The experimental results showed that the filling of Comparative Example 6 had a fineness of 25μm and a slightly gritty texture; its high-temperature baking stability was insufficient, with slight oil seepage at the edges; after prolonged baking, the filling slightly collapsed, exhibiting only average shape retention and a high degree of gelatinization at the edges. The results for the chocolate-filled bread of Comparative Example 6 are shown in the image below. Figure 3 As shown in the image, the chocolate-filled bread prepared using the heat-resistant chocolate sauce of Example 1 of this invention has the following results. Figure 4 As shown.

[0090] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A heat-resistant chocolate sauce, characterized in that, It is made from the following ingredients by weight: 5.5-9.5 parts cocoa butter, 34-38 parts cocoa liquor, 3-7 parts cocoa powder, 33.63-37.63 parts white sugar, 3-7 parts vegetable oil, 8-12 parts corn starch, 0.15-0.35 parts compound thickener and emulsifier, 0.3-0.7 parts phospholipid, 0.1-0.2 parts polyglycerol ricinoleate, 0.06-0.1 parts vanillin, and 0.02-0.06 parts ethyl maltol.

2. The heat-resistant chocolate sauce according to claim 1, characterized in that, The vegetable oil is a vegetable oil that can withstand baking temperatures above 130°C.

3. The heat-resistant chocolate sauce according to claim 1, characterized in that, The phospholipid is soybean lecithin.

4. The method for preparing the heat-resistant chocolate sauce according to any one of claims 1 to 3, characterized in that, The process includes the following steps: mixing cocoa powder and white sugar to obtain a dry powder; mixing cocoa butter, cocoa liquor and the dry powder to obtain a coarse mixture; grinding the coarse mixture to a fineness of less than 25μm to obtain an ultrafine powder; mixing the ultrafine powder with corn starch, placing it in a ball mill, adding a compound thickening emulsifier, phospholipids and vegetable oil, and ball milling liquefaction; adding polyglycerol ricinoleate, vanillin and ethyl maltol 1-2 minutes before the end of ball milling liquefaction.

5. The preparation method according to claim 4, characterized in that, Before mixing cocoa powder and granulated sugar, they need to be sieved separately, with a mesh size of 80.

6. The preparation method according to claim 4, characterized in that, The grinding method includes using a three-roll mill, with the initial gap between the grinding rollers set to 0.3~0.5mm, and the gap between the grinding rollers decreasing as grinding progresses, with the final gap set to 0.1~0.2mm; the grinding cycle includes 2~3 times.

7. The preparation method according to claim 4, characterized in that, The ball milling liquefaction temperature is 42~50℃, and the time is 10~15min.

8. The preparation method according to claim 4, characterized in that, The control standards for ball milling liquefaction include: a final fineness of less than 20μm, no gritty or grainy texture when tasted; a uniform, glossy, delicate, thick, and smooth-flowing sauce that is neither too thin nor too hard; no oil phase precipitation, no dry powder sedimentation, and no clumping particles; and a completely closed negative pressure throughout the process.

9. The use of the heat-resistant chocolate sauce according to any one of claims 1 to 3 or the heat-resistant chocolate sauce prepared by the preparation method according to any one of claims 4 to 8 in the preparation of baked products containing chocolate.

10. The application according to claim 9, characterized in that, The chocolate-containing baked products include chocolate-filled bread, chocolate-filled cookies, or chocolate lava cake.

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