CN111789180A

CN111789180A - Anti-blooming chocolate and preparation method thereof

Info

Publication number: CN111789180A
Application number: CN202010673497.9A
Authority: CN
Inventors: 孙周平; 范天华
Original assignee: Cocoa Linna Haimen Co ltd
Current assignee: Cocoa Linna Haimen Co ltd
Priority date: 2020-07-14
Filing date: 2020-07-14
Publication date: 2020-10-20
Anticipated expiration: 2040-07-14
Also published as: CN111789180B

Abstract

The invention relates to an anti-blooming chocolate formula, an anti-blooming chocolate adopting the formula and a preparation method thereof; according to the anti-blooming chocolate formula, the specific amount of high methoxyl pectin and catechin are combined in the adding components, and the unexpected discovery shows that the high methoxyl pectin and the catechin have an obvious synergistic interaction effect in the anti-blooming aspect, and the whole anti-blooming effect is good.

Description

Anti-blooming chocolate and preparation method thereof

Technical Field

The invention relates to anti-blooming chocolate and a preparation method thereof, belonging to the technical field of food processing.

Background

Chocolate is a greasy candy made by mixing cocoa materials such as cocoa powder and cocoa butter with milk powder and sweetener, micronizing, refining, and adjusting temperature. Chocolate is popular with people due to its unique taste, and has the functions of providing energy, refreshing, regulating immunity, preventing cardiovascular diseases and the like.

However, during the storage process of chocolate, the problems of insufficient hot deformation, insufficient flavor, frosting and the like exist, and the normal sale of the chocolate is influenced; among these, the "blooming" problem is the most common, with a percentage of up to 70%.

The "blooming" phenomenon refers to a phenomenon in which the surface of chocolate shows white turbid spots or overall whitening. Chocolate frosted seriously loses the original luster, deteriorates the texture and changes the flavor, and seriously influences the commercial value of the chocolate. Chocolate bloom can be divided into fat bloom and sugar bloom, wherein the fat bloom is caused by migration and aggregation of lipid substances to the surface of chocolate due to improper operation, incompatible mixed oil and fat and unstable storage conditions in production; the frosting is caused by introducing water into the raw materials of the chocolate or in the processing process of the chocolate or the humidity of the storage environment is higher or the chocolate is not sealed and stored tightly, so dew with dissolved cane sugar is formed on the surface of the chocolate, and after the water is evaporated, the cane sugar in the dew is separated out, and frosting is presented on the surface of the chocolate.

In order to prevent the formation of fat bloom, the fatty acid composition of the fat composition is generally adjusted, and the blending of the fat is complicated; in the method for inhibiting frosting, a certain amount of sucrose substitute is usually added into chocolate to improve the frosting phenomenon of the chocolate, but the addition of the sucrose substitute often causes poor mouthfeel of the chocolate and loses the original savoury and mellow mouthfeel.

Accordingly, it would be desirable in the art to develop a chocolate formulation that has good overall bloom resistance.

Disclosure of Invention

In order to solve the above technical problems, the present invention provides, in one aspect, an anti-blooming chocolate formulation, wherein,

the chocolate formula comprises a base component and an additive component,

the base component comprises the following components in parts by weight, based on 100 parts by weight of the base component:

wherein,

the additive component comprises methoxyl pectin, catechin and emulsifier;

the esterification degree of the methoxyl pectin is more than 85%;

the weight ratio of the addition amount of the emulsifier to the addition amount of catechin is 5: 1-10: 1, and the addition amount of the catechin is 0.03-0.3 parts by weight based on 100 parts by weight of the basic components.

Preferably, the emulsifier is any one or a combination of more of phospholipid, polyglycerol polyricinoleate or sorbitan oleate.

Preferably, the white sugar is white sugar or cotton white sugar.

Preferably, the additive component further comprises essence; the essence comprises, by weight, 100 parts of the base component, 0.02-0.05 part of the essence.

In yet another aspect, the present invention provides a method of making bloom resistant chocolate, wherein,

the preparation method adopts the anti-blooming chocolate formula, and comprises the following steps:

step 1), carrying out oil dissolving: heating and melting the cocoa butter according to the formula;

step 2), grinding: putting the melted grease obtained in the step 1) into a chocolate refiner, weighing cocoa liquid blocks, cocoa powder, white sugar and whole milk powder according to the formula, putting the cocoa liquid blocks, the cocoa powder, the white sugar and the whole milk powder into the chocolate refiner for grinding until the fineness of the materials reaches below 20 micrometers, and stopping grinding; and adding methoxyl pectin, catechin and an emulsifier into the chocolate refiner according to the formula, grinding until the fineness of the material reaches below 20 micrometers, and stopping grinding to obtain the anti-blooming chocolate sauce.

Preferably, the anti-blooming chocolate sauce obtained in the step 2) is injected into a chocolate ball mould and is frozen and solidified to obtain the anti-blooming chocolate.

In yet another aspect, the invention provides an anti-bloom chocolate, wherein the anti-bloom chocolate employs the anti-bloom chocolate formulation described above.

According to the anti-blooming chocolate formula, the specific amount of high methoxyl pectin and catechin are combined in the adding components, and the unexpected discovery shows that the high methoxyl pectin and the catechin have an obvious synergistic interaction effect in the anti-blooming aspect, and the whole anti-blooming effect is good.

Detailed Description

The explanation about the terms is as follows:

the term "cocoa butter", also known as cocoa butter, is a hard, yellow, natural vegetable fat extracted from cocoa mass, a very unique fat. In addition to having a strong and elegant unique flavor, cocoa butter has a relatively firm and brittle character at lower temperatures. Cocoa butter is an ideal specialty fat for chocolate.

The term "cocoa mass" refers to a paste made from cocoa beans by cleaning, screening, roasting, shelling, alkalizing (or not), and finely grinding to obtain cocoa mass; cocoa mass has the characteristics of fluid in a warm state and is solidified into blocks after being cooled, so the cocoa mass is called as liquid mass; the cocoa butter content in the cocoa mass is generally 50-55%.

Incidentally, in the present embodiment, both of the cocoa mass and the cocoa butter are one of the main components; the cocoa mass inherently contains cocoa butter, but if only cocoa mass is added, the amount of cocoa butter is insufficient; therefore, a certain amount of cocoa butter is added on the basis of the cocoa mass.

The term "cocoa powder" refers to cocoa beans (seeds) taken from the pods (fruits) of cocoa, cocoa bean fragments (generally called cocoa cakes) obtained by fermentation, coarse crushing, peeling and other processes, and the cocoa cakes are defatted and pulverized into powder, i.e., cocoa powder.

The term "emulsifier" is a substance that improves the surface tension between the various constituent phases of an emulsion to form a uniform stable dispersion or emulsion.

In one embodiment of the invention, an anti-bloom chocolate formulation, wherein,

the chocolate formula comprises a base component and an additive component,

wherein,

the additive component comprises methoxyl pectin, catechin and emulsifier;

the esterification degree of the methoxyl pectin is more than 85%;

In order to solve the problem of chocolate bloom in the prior art, particularly the problem of fat bloom and sugar bloom at the same time, the inventor has made a lot of attempts to try various substances mentioned in the published documents, but the effect is not good, and finally, the inventor has found that when a certain amount of high methoxyl pectin and catechin are added together (based on 100 parts by weight of the basic components, the addition amount of the catechin is 0.03-0.3 part by weight, and the weight ratio of the addition amount of the methoxyl pectin to the addition amount of the catechin is 5: 1-10: 1), the high methoxyl pectin and the catechin have a synergistic effect on the aspect of anti-bloom, and the whole anti-bloom effect is good.

The present invention will be further described with reference to the following examples, but the present invention is not limited to these specific embodiments.

Examples 1 to 3

The formulations of examples 1 to 3, wherein the base components (parts by mass) were as follows:

cocoa butter 25 parts

26 portions of cocoa liquid

Cocoa powder 14 portions

20 portions of white sugar

15 parts of whole milk powder

The base components of the formulations of examples 1-3 were all identical (total weight 100 parts), and of the above base components, cocoa butter was available from olan international limited under the product number 700-SB; cocoa mass was purchased from Zhejiang Qilixingguan cocoa products, Inc.; cocoa powder was purchased from Zhejiang Qilixing cocoa products, Inc.; the white sugar is white sugar, and is purchased from first-grade white sugar of Guangzhou Hua confectionary Co., Ltd; whole milk powder is purchased from Hengheng Natural group;

the additive components of examples 1-3 were methoxyl pectin, catechin, emulsifier and essence;

wherein the esterification degree of the methoxyl pectin is 85% (high methoxyl pectin) and is purchased from Guangzhou Wangban chemical products, Inc.;

catechins were purchased from sienga and biotechnology limited; the emulsifier is soybean lecithin, and is purchased from Wuhannuo Van Biotech limited; the essence is ethyl vanillin, and is purchased from Shandong Midefeng Biotech limited;

examples 1-3, methoxy pectin: the weight part ratio of the catechin is 5: 1;

based on 100 parts of the basic component;

in example 1, 0.03 part of catechin, 0.15 part of methoxyl pectin, 0.6 part of emulsifier (phospholipid) and 0.03 part of essence are added;

in example 2, 0.12 part of catechin, 0.6 part of methoxyl pectin, 0.6 part of emulsifier (phospholipid) and 0.04 part of essence;

in example 3, catechin was 0.23 part, methoxyl pectin was 1.15 parts, emulsifier (phospholipid) was 0.8 part, and essence was 0.02 part.

The specific manufacturing process for the bloom resistant chocolates of examples 1-3 is as follows:

step 1), carrying out oil dissolving: heating and melting cocoa butter according to the formula;

step 2), grinding: putting the melted grease obtained in the step 1) into a chocolate refiner, weighing cocoa liquid blocks, cocoa powder, white sugar and whole milk powder according to the formula, putting the cocoa liquid blocks, the cocoa powder, the white sugar and the whole milk powder into the chocolate refiner, and grinding until the fineness of the materials reaches below 20 micrometers; and adding methoxyl pectin, catechin and an emulsifier into a chocolate refiner according to the formula, grinding until the fineness of the material reaches below 20 microns, and stopping grinding to obtain the anti-blooming chocolate sauce.

The obtained sauce can be injected into chocolate ball mold, frozen, and refrigerated for storage.

Examples 4 to 6

The formulations of examples 4-6, wherein the base components (parts by mass) were as follows:

24 portions of cocoa butter

29 portions of cocoa mass

Cocoa powder 14 portions

18 portions of white sugar

15 parts of whole milk powder

The base components of the formulations of examples 4-6 were all the same (total weight 100 parts);

the sources of the above-mentioned base components were the same as those of examples 1 to 3 described above.

The additive components of examples 4-6 were methoxyl pectin, catechin and emulsifier;

wherein the esterification degree of the methoxyl pectin is 89% (high methoxyl pectin) and is purchased from Guangzhou Wangban chemical products, Inc.;

the emulsifier is polyglycerol ricinol ester which is purchased from Zhengzhou Mingzui chemical product Co.Ltd;

examples 4-6, methoxy pectin: the weight part ratio of the catechin is 7: 1;

based on 100 parts of the basic component;

in example 4, 0.05 part of catechin, 0.35 part of methoxyl pectin and 0.7 part of emulsifier (polyglycerol polyricinoleate);

in example 5, 0.15 part of catechin, 1.05 parts of methoxyl pectin and 0.9 part of emulsifier (polyglycerol polyricinoleate);

in example 6, catechin was 0.27 parts, methoxyl pectin was 1.89 parts, and emulsifier (polyglycerol polyricinoleate) was 0.8 parts.

The specific manufacturing process of the chocolate pastes of examples 4-6 is described in examples 1-3.

Examples 7 to 9

The formulations of examples 7-9, wherein the base components (parts by mass) were as follows:

cocoa butter 27 parts

Cocoa mass 32 parts

12 portions of cocoa powder

22 portions of white sugar

Whole milk powder 7 parts

The base components of the formulations of examples 7-9 were all the same (total weight 100 parts);

The additive components of examples 7-9 were methoxyl pectin, catechin, emulsifier and essence;

wherein the esterification degree of the methoxyl pectin is 94 percent (high methoxyl pectin) and is purchased from Guangzhou Wangban chemical products, Inc.;

the emulsifier is sorbitan oleate which is purchased from Honna chemical industry limited company in Guangzhou city; the essence is ethyl vanillin, and is purchased from Shandong Midefeng Biotech limited;

examples 7-9, methoxy pectin: the weight part ratio of the catechin is 10: 1;

based on 100 parts of the basic component;

in example 7, catechin was 0.07 part, methoxyl pectin was 0.7 part, and emulsifier (sorbitan oleate) was 0.5 part;

in example 8, catechin was 0.18 parts, methoxyl pectin was 1.8 parts, and emulsifier (sorbitan oleate) was 0.7 parts;

in example 9, catechin was 0.3 part, methoxyl pectin was 3 parts, and emulsifier (sorbitan oleate) was 1 part.

The specific manufacturing process of the chocolate pastes of examples 7-9 is described in examples 1-3.

Effect data

To verify the anti-blooming effect of the chocolate of the above examples, particularly the effect of the combination of specific amounts of catechin and methoxy pectin on the anti-blooming effect, corresponding comparative examples were made for examples 3-7, respectively.

Comparative example 3a, the specific formulation and operation is essentially the same as in example 3, except that: catechin (methoxyl pectin added in 1.15 parts) is not added in the additive components;

comparative example 3 a', the specific formulation and operation are substantially the same as in example 3, except that: in the additive components, no catechin is added, and the adding amount of methoxyl pectin is 1.38 parts;

comparative example 3b, the specific formulation and operation is essentially the same as example 4, except that: methoxy pectin is not added in the added components (the adding amount of catechin is 0.23 part);

comparative example 3 b', the specific formulation and operation are essentially the same as in example 4, except that: in the additive components, methoxyl pectin is not added, and the adding amount of catechin is 1.38 parts;

comparative example 4a, the specific formulation and operation is essentially the same as example 4, except that: catechin (with the addition amount of methoxyl pectin of 0.35 parts) is not added into the additive components;

comparative example 4 a', the specific formulation and operation are substantially the same as in example 4, except that: in the additive components, no catechin is added, and the addition amount of methoxyl pectin is 0.40 parts;

comparative example 4b, the specific formulation and operation is essentially the same as example 4, except that: methoxy pectin is not added in the added components (the adding amount of catechin is 0.05 part);

comparative example 4 b', the specific formulation and operation are substantially the same as in example 4, except that: in the additive components, methoxyl pectin is not added, and the adding amount of catechin is 0.40 parts;

comparative example 5a, the specific formulation and operation is essentially the same as example 5, except that: catechin (methoxyl pectin added in 1.05 parts) is not added in the additive components;

comparative example 5b, the specific formulation and operation is essentially the same as example 5, except that: methoxy pectin (catechin addition amount of 0.15 parts) is not added in the additive components;

comparative example 6a, the specific formulation and operation is essentially the same as example 6, except that: catechin (methoxyl pectin added in 1.89 parts) is not added in the additive components;

comparative example 6b, the specific formulation and operation is essentially the same as example 6, except that: methoxy pectin (catechin addition amount of 0.27 parts) was not added to the additive components;

comparative example 7a, the specific formulation and operation is essentially the same as example 7, except that: catechin (with the addition amount of methoxyl pectin of 0.7 parts) is not added into the additive components;

comparative example 7b, the specific formulation and operation is essentially the same as example 7, except that: methoxy pectin (catechin addition amount of 0.07 part) was not added to the additive components.

Blooming test: after the chocolates obtained in examples 1 to 9 and the comparative example were respectively plated, they were first left at 20 ℃ for 12 hours and then at 33 ℃ for 12 hours as a cycle; the chocolate was stored for 10 cycles in this manner, and at the end of cycles 2, 4, 6, 8, and 10, it was visually judged whether or not the chocolate was frosted.

Judgment on blooming condition: if no white frost is visible on the surface of the chocolate, judging that the chocolate is not frosted; if the frosting area of the chocolate surface is less than 1/4, judging the chocolate surface to be slightly frosted; in addition, it was judged as "blooming". And (4) supplementary notes: fat frost and sugar frost are not distinguished, and the frosting condition is only integrally judged.

See table 1 below for the bloom resistant qualities of the chocolates made for examples 1-9 and the comparative example above.

Note: in table 1, "none" means "no blooming (no blooming)";

TABLE 1

Referring to table 1, comparing example 3 with comparative examples 3a and 3b, and comparing example 4 with comparative examples 4a and 4b, it can be seen that, no significant anti-blooming effect is observed, and the chocolate obtained shows blooming or slight blooming to the second cycle or the fourth cycle, regardless of whether the high methoxyl pectin is added alone in an amount equivalent to that of example 3 or 4, or the catechin is added alone in an amount equivalent to that of example 3 or 4; similarly, the chocolate obtained in comparative examples 5a and 5b, comparative examples 6a and 6b, and comparative examples 7a and 7b also showed blooming or slightly blooming in the 2 nd cycle or the 4 th cycle; to further verify that comparative example 3a 'and comparative example 4 a' separately added the same total amount of high methoxyl pectin as examples 3 and 4 (total amount of high methoxyl pectin and catechin added), and comparative example 3b 'and comparative example 4 b' separately added the same total amount of catechin as examples 3 and 4, respectively, did not have significant anti-blooming effect; however, examples 1 to 9 of the present application showed no blooming except for the slight blooming in the 10 th cycle in examples 2 and 7, which indicates that the combination of high methoxyl pectin and catechin (the esterification degree of methoxyl pectin is 85% or more; the amount of catechin added is 0.03 to 0.3 parts by weight based on 100 parts by weight of the base component, and the weight ratio of the amount of methoxyl pectin added to the amount of catechin added is 5:1 to 10:1) has a significant anti-blooming effect, and the high methoxyl pectin and catechin in the specific amounts have a significant synergistic effect on the anti-blooming effect.

It should be understood that although the present description refers to embodiments, not every embodiment contains only a single technical solution, and such description is for clarity only, and those skilled in the art should make the description as a whole, and the technical solutions in the embodiments can also be combined appropriately to form other embodiments understood by those skilled in the art.

The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.

Claims

1. An anti-bloom chocolate formula, characterized in that:

the chocolate formula comprises a base component and an additive component,

wherein,

the additive component comprises methoxyl pectin, catechin and emulsifier;

the esterification degree of the methoxyl pectin is more than 85%;

2. The bloom resistant chocolate formulation of claim 1, wherein:

the emulsifier is one or a combination of more of phospholipid, polyglycerol ricinol ester or sorbitan oleate.

3. The bloom resistant chocolate formulation of claim 1 or 2, wherein:

the white sugar is white sugar or cotton white sugar.

4. The bloom resistant chocolate formulation of claim 1 or 2, wherein:

the additive component also comprises essence; the essence comprises, by weight, 100 parts of the base component, 0.02-0.05 part of the essence.

5. The preparation method of the bloom-resistant chocolate is characterized by comprising the following steps:

the method of manufacture using an anti-bloom chocolate formulation as claimed in any one of claims 1 to 4, comprising the steps of:

6. The method of manufacturing of claim 5, wherein:

injecting the sauce of the anti-blooming chocolate obtained in the step 2) into a chocolate ball mould, and freezing and solidifying to obtain the anti-blooming chocolate.

7. An anti-bloom chocolate characterized by: the bloom resistant chocolate is formulated as described in any one of claims 1 to 4.