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Formula capable of effectively improving quality of cocoa butter substitute chocolate

A chocolate and cocoa butter technology, applied in cocoa, food science, application, etc., can solve problems such as no product launch, no polysaccharide alcohol technology report, etc., to prevent dental caries intestinal, improve blooming problem, improve intestinal Tao effect

Inactive Publication Date: 2010-09-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no technical report on the use of polysaccharide alcohols to suppress the blooming of cocoa butter substitute chocolate, and no related products have been launched

Method used

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  • Formula capable of effectively improving quality of cocoa butter substitute chocolate
  • Formula capable of effectively improving quality of cocoa butter substitute chocolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The CBS chocolate formula with improved blooming problem in this example is:

[0021] Grease: 350 parts by weight (comprising 50 parts by weight of natural cocoa butter and 300 parts by weight of lauric cocoa butter substitute), cocoa powder: 150 parts by weight, white sugar: 250 parts by weight, xylitol: 100 parts by weight, skimmed milk powder: 150 parts, vanillin: 1 part by weight, lecithin: 2 parts by weight, Tween 60: 2 parts by weight.

[0022] The method of making chocolate using this example is as follows:

[0023] Weigh the various components of the CBS chocolate formula according to the formula, heat and melt the oil, pour it into a ball mill preheated to 50-55 ° C, and then gradually add powdered raw materials such as sugar powder, cocoa powder and milk powder, and then Fine grinding is carried out at a temperature of 55-60°C. Among them, 20% to 30% of the emulsifier is added within the first hour of fine grinding, 20% to 30% of the emulsifier is added in t...

Embodiment 2

[0026] The CBS chocolate formula with improved blooming problem in this example is:

[0027] Fat: 350 parts by weight (comprising 50 parts by weight of natural cocoa butter and 300 parts by weight of lauric cocoa butter substitute), cocoa powder: 150 parts by weight, white sugar: 200 parts by weight, erythritol: 150 parts by weight, skimmed milk powder : 150 parts, vanillin: 1 part by weight, lecithin: 2 parts by weight, Tween 60: 2 parts by weight.

[0028] The method that utilizes this example to make chocolate is with embodiment 1. The sweetness of erythritol in this embodiment is lower than that of sucrose, and its caloric value is 1 / 10 of that of sucrose. It has good crystallinity and low hygroscopicity, so it is very suitable for diabetics or obese people.

Embodiment 3

[0030] The CBS chocolate formula with improved blooming problem in this example is:

[0031] Fat: 350 parts by weight (comprising 50 parts by weight of natural cocoa butter and 300 parts by weight of lauric cocoa butter substitute), cocoa powder: 150 parts by weight, white sugar: 200 parts by weight, isomalt: 150 parts by weight, skimmed milk powder: 150 parts, vanillin: 1 part by weight, lecithin: 2 parts by weight, Tween 60: 2 parts by weight.

[0032] The method that utilizes this example to make chocolate is with embodiment 1. In this embodiment, the sweetness of isomalt is lower than that of sucrose, and the caloric value is half of that of sucrose.

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PUM

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Abstract

The invention provides a formula capable of effectively improving the quality of lauric acid cocoa butter substitute (CBS) chocolate. According to the formula, the chocolate comprises the following components in percentage by weight: 30 to 45 percent of fat, 10 to 15 percent of cocoa powder, 15 to 30 percent of white granulated sugar, 5 to 25 percent of cane sugar substitute, 10 to 20 percent of defatted milk powder and 0.3 to 0.5 percent of emulsifying agent. The invention also provides a method for preparing the chocolate by using the formula. The chocolate has the advantages of effectively solving the problem that the traditional chocolate is easy to frost, endowing the chocolate with a constant smooth surface, comprising rich probiotic factors and having nutritional and health-care functions, and having pleasant odour, refreshing mouthfeel and crisp character by a proper process.

Description

technical field [0001] The invention provides a formula of lauric acid cocoa butter substitute (CBS) chocolate, specifically a formula that can effectively improve the blooming defect of CBS chocolate, and can prepare chocolate with pleasant fragrance, cool taste and crisp texture. Background technique [0002] Lauric acid cocoa butter substitutes are a large series of cocoa butter substitutes, which are obtained from palm kernel oil, coconut oil, etc., through hydrogenation, transesterification, fractionation or a combination of several methods. The lauric acid fat hydrogenated to near saturation melts quite quickly and thoroughly when heated, and the content of unsaturated fatty acids (such as oleic acid and linoleic acid) is very low, which makes these fats have good oxidation stability. Compared with cocoa butter, the formula of lauric cocoa butter substitutes is flexible and the cost is lower. There is no need to adjust the temperature during processing, which simplifie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/38
Inventor 刘元法王风艳孟宗王兴国
Owner JIANGNAN UNIV
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