CN111000016A - Low-temperature anti-cracking chocolate - Google Patents
Low-temperature anti-cracking chocolate Download PDFInfo
- Publication number
- CN111000016A CN111000016A CN201910734313.2A CN201910734313A CN111000016A CN 111000016 A CN111000016 A CN 111000016A CN 201910734313 A CN201910734313 A CN 201910734313A CN 111000016 A CN111000016 A CN 111000016A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- aak
- low
- powder
- cracking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 18
- 238000005336 cracking Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 9
- 239000005862 Whey Substances 0.000 claims abstract description 9
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 9
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 239000002540 palm oil Substances 0.000 claims abstract description 9
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 9
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims abstract description 9
- 235000019197 fats Nutrition 0.000 claims abstract description 4
- 235000014121 butter Nutrition 0.000 claims abstract description 3
- 239000011248 coating agent Substances 0.000 abstract description 4
- 238000000576 coating method Methods 0.000 abstract description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 244000299461 Theobroma cacao Species 0.000 description 11
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a low-temperature anti-cracking chocolate, which solves the problem that the existing chocolate for coating is easy to crack at low temperature, thereby affecting the quality and taste of moon cakes. The low-temperature anti-cracking chocolate comprises the following components: sweet milk powder, AAK grease-NH 41, whey powder and maltodextrin; or pre-milled powder, soft butter, AAK oil-NH 41, Sainiya 24 deg.C palm oil, phospholipid and PGPR. The invention uses sweet milk powder, AAK grease-NH 41, whey powder and maltodextrin; or the mixture of pre-milled powder, soft fat, AAK oil-NH 41, palm oil of 24 ℃ of Janesa, phospholipid and PGPR can prevent the chocolate coating from being easily broken when frozen at low temperature.
Description
Technical Field
The invention belongs to the technical field of chocolate preparation, and particularly relates to low-temperature anti-cracking chocolate.
Background
Chocolate is a food well liked by all ages, has high energy, abundant protein and various mineral substances necessary for human bodies, and further contains cocoa polyphenol which is an antioxidant factor beneficial to human health. However, the existing chocolate for coating (such as moon cake) is easy to crack at low temperature, thereby affecting the quality and taste of the moon cake.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide low-temperature anti-cracking chocolate.
Therefore, the invention adopts the following technical scheme: the low-temperature anti-cracking chocolate comprises the following components: sweet milk powder, AAK grease-NH 41, whey powder and maltodextrin; or pre-milled powder, soft butter, AAK oil-NH 41, Sainiya 24 deg.C palm oil, phospholipid and PGPR.
The mass ratio of the sweet milk powder, the AAK grease-NH 41, the whey powder and the maltodextrin respectively is as follows: 52.50%, 25%, 15%, 7.5; the mass percentages of the pre-milled powder, the soft fat, the AAK grease-NH 41, the Janiya palm oil at 24 ℃, the phospholipid and the PGPR are 66.43%, 24.98%, 5.49%, 2.5%, 0.4% and 0.2%, respectively.
The invention can achieve the following beneficial effects: the invention uses sweet milk powder, AAK grease-NH 41, whey powder and maltodextrin; or the mixture of pre-milled powder, soft fat, AAK oil-NH 41, palm oil of 24 ℃ of Janesa, phospholipid and PGPR can prevent the chocolate coating from being easily broken when frozen at low temperature.
Detailed Description
Example 1: the low-temperature anti-cracking chocolate comprises the following components: the milk powder comprises sweet milk powder, AAK oil-NH 41, whey powder, maltodextrin, and the mass ratio of the sweet milk powder, the AAK oil-NH 41, the whey powder and the maltodextrin respectively: 52.50%, 25%, 15%, 7.5.
Example 2: the low-temperature anti-cracking chocolate comprises the following components: pre-milling powder, soft oil, AAK grease-NH 41, Janiya palm oil at 24 ℃, phospholipid and PGPR, wherein the mass percentages of the pre-milling powder, the soft oil, the AAK grease-NH 41, the Janiya palm oil at 24 ℃, the phospholipid and the PGPR are respectively 66.43%, 24.98%, 5.49%, 2.5%, 0.4% and 0.2%.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (2)
1. A low-temperature anti-cracking chocolate is characterized in that: the low-temperature anti-cracking chocolate comprises the following components: sweet milk powder, AAK grease-NH 41, whey powder and maltodextrin; or pre-milled powder, soft butter, AAK oil-NH 41, Sainiya 24 deg.C palm oil, phospholipid and PGPR.
2. The low-temperature anti-cracking chocolate according to claim 1, wherein the mass ratio of the sweet milk powder, the AAK grease-NH 41, the whey powder and the maltodextrin is respectively as follows: 52.50%, 25%, 15%, 7.5; the mass percentages of the pre-milled powder, the soft fat, the AAK grease-NH 41, the Janiya palm oil at 24 ℃, the phospholipid and the PGPR are 66.43%, 24.98%, 5.49%, 2.5%, 0.4% and 0.2%, respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910734313.2A CN111000016A (en) | 2019-08-09 | 2019-08-09 | Low-temperature anti-cracking chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910734313.2A CN111000016A (en) | 2019-08-09 | 2019-08-09 | Low-temperature anti-cracking chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111000016A true CN111000016A (en) | 2020-04-14 |
Family
ID=70110756
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910734313.2A Pending CN111000016A (en) | 2019-08-09 | 2019-08-09 | Low-temperature anti-cracking chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111000016A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715718A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coated black pure fat chocolate, frozen beverage and preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166250A (en) * | 2015-08-20 | 2015-12-23 | 安徽米乐食品有限公司 | Cocoa butter replacer (CBR) chocolate food and preparation method thereof |
-
2019
- 2019-08-09 CN CN201910734313.2A patent/CN111000016A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166250A (en) * | 2015-08-20 | 2015-12-23 | 安徽米乐食品有限公司 | Cocoa butter replacer (CBR) chocolate food and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715718A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coated black pure fat chocolate, frozen beverage and preparation method |
| CN112715718B (en) * | 2020-12-25 | 2023-06-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Black pure fat chocolate for coating and frozen drink and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200414 |