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A method of improving the heat resistance of aerated chocolate

A technology for inflating chocolate and chocolate, which is applied in the field of food processing to achieve the effects of good fluidity, not easy to soften and deform, and to prevent collapse and deformation

Active Publication Date: 2020-12-04
阿胡斯卡尔斯油脂(张家港)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above technical problems in the prior art, the present invention provides a method for improving the heat resistance of aerated chocolate, which improves the heat resistance of aerated chocolate and avoids the problem that the structure of aerated chocolate is easy to collapse at high temperatures

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for improving the heat resistance of aerated chocolate comprises coating a heat-resistant chocolate shell on the surface of an aerated chocolate sandwich through a coating technique, wherein the heat-resistant chocolate shell is made of the following ingredients by weight percentage:

[0036] Grease 30%

[0037] Cocoa powder 15%

[0038] Trehalose 49%

[0039] Skim milk powder 6%,

[0040] Meanwhile, the heat-resistant chocolate shell also includes 0.4% lecithin accounting for the total weight of the heat-resistant chocolate shell. Among them, trehalose is added as a low-melting point carbohydrate to replace sucrose in chocolate ingredients in equal amounts.

[0041] The aerated chocolate sandwich is made from the following ingredients by weight percentage:

[0042] Akoblend TF 73 21%

[0043] Cocoa mass 16%

[0044] Sucrose 28%

[0045] Skim milk powder 5%

[0046] Whole milk powder 20%

[0047] Glucose 10%.

[0048] In addition, the sandwich also in...

Embodiment 21

[0054] A method for improving the heat resistance of aerated chocolate, different from Example 1, wherein the amount of trehalose in the heat-resistant chocolate shell is 10%, and also includes 39% sucrose. After the aerated chocolate obtained by the same method, the heat-resistant chocolate shell on its surface begins to soften and deform when the ambient temperature reaches 36°C.

Embodiment 22

[0056] A method for improving the heat resistance of aerated chocolate, different from Example 1, wherein the amount of trehalose in the heat-resistant chocolate shell is 15%, and also includes 34% sucrose. The aerated chocolate obtained by the same method will not soften, deform, melt or collapse when the ambient temperature reaches 40°C.

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PUM

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Abstract

The invention provides a method for improving heat resistance of an air-inflating chocolate; the surface of an air-inflating chocolate sandwich is coated with a heat-resisting chocolate shell. The heat-resisting chocolate shell comprises low-melt-point carbohydrate, and is formed by drying and cohesion. The melt point of the low-melt-point carbohydrate is 80-150 DEG C, and the dosage is over 10%. The method for improving heat resistance of the air-inflating chocolate can improve the heat resistance of the air-inflating chocolate, and make the air-inflating chocolate free from softening and deformation easily in high temperature environment, and free from structural collapse; meanwhile, the heat-resisting chocolate shell forms a crisp structure through drying and cohesion; the heat resistance is good, and the air-inflating sandwich is protected from collapse and deformation.

Description

technical field [0001] The invention belongs to the field of food processing, in particular, the invention relates to a method for improving the heat resistance of aerated chocolate. Background technique [0002] Aerated chocolate is a new variety of chocolate. By injecting air into the chocolate mass, the resulting chocolate has a honeycomb structure and a creamier texture. Compared with traditional chocolate, the taste of aerated chocolate is improved, but the structure is more likely to collapse under high temperature. How to make aerated chocolate have a good structure is a technical problem. [0003] In order to solve the above problems, the food industry has also adopted some methods, such as the Chinese invention application with the publication number CN104684405A, which discloses a heat-resistant fat-based confectionery, by incorporating polyhydric alcohol and at least one other thermal structure into the fat-based confectionery Components to impart heat resistan...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/54A23G1/40
CPCA23G1/40A23G1/54
Inventor 谢仕潮陈亮张力俊
Owner 阿胡斯卡尔斯油脂(张家港)有限公司
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