Low-fat chocolate and production process thereof

Abstract

The invention discloses low-fat chocolate and a production process thereof. By adding whey protein, the smooth mouthfeel of fat can be simulated, so that the prepared low-fat chocolate has low fat content while the mouthfeel is ensured; during treatment, the whey protein is denatured after high-speed mixing treatment and wet heat treatment; by adding xanthan gum, the whey protein is effectively stabilized; the volume increase due to whey protein aggregation in the low-fat chocolate production process is avoided; the xanthan gum can stabilize the space between particles; the fluffy and smooth feeling of the prepared low-fat chocolate is ensured; meanwhile, the effects of thickening and lubricating the mouthfeel can also be achieved; and through test measurement, the fat content of the prepared low-fat chocolate is 5-8 percent; the protein content is 12-15 percent.

Description

technical field [0001] The invention relates to the technical field of chocolate production, in particular to low-fat chocolate and a production process thereof. Background technique [0002] Chocolate is native to Central and South America, and its main raw material, cocoa beans, is produced in a narrow strip within 18 degrees north and south latitude of the equator. When made as a beverage, it is often called "hot chocolate" or cocoa, with cocoa products (cocoa butter, cocoa mass or cocoa powder) white sugar or sweetener as the main raw material, with or without dairy products and food additives, through Foods made by specific techniques. [0003] Patent document (201710936966.X) discloses a kind of shredded coconut chocolate, which is crispy and easy to process. Although the shredded coconut chocolate has a good taste, it has a high fat content and a low protein content. Can not supplement enough nutrition when the eater eats, and it is easy to increase the weight of t...

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of low-fat chocolate and its production process, solve the following technical problems: (1) by increasing the addition of whey protein, the mouthfeel of fat lubrication can be simulated, so that the prepared low-fat chocolate can ensure the mouthfeel At the same time, it has low fat content. During processing, whey protein is denatured after high-speed mixing and heat treatment. The addition of xanthan gum can effectively stabilize whey protein and avoid volume change caused by whey protein aggregation during the production of low-fat chocolate. Large, xanthan gum can stabilize the distance between particles, ensure the fluffy and lubricating feeling of the prepared low-fat chocolate, and at the same time play a role in thickening and lubricating the mouthfeel. After testing, the fat of the prepared low-fat chocolate The content is 5-8%, and the protein content is 12-15%, which solves the technical problem of high fat content and low protein content in chocolate in the prior art; (2) by pouring the chocolate stock solution into the stock hopper, the chocolate stock solution passes through The hose is guided into the delivery tube, the piston rod of the first cylinder pushes the first motor downward, the first motor drives the connecting plate down, the connecting plate cooperates with the piston rod of the second cylinder to push the lifting plate downward, and the telescopic rod on the lifting plate elongate, and then drive the positioning rod and the top plate to descend, the positioning rod is inserted into the corresponding positioning hole on the mold shell, and the top plate covers the mold cavity on the mold shell to avoid defective products in the chocolate press mold. The output shaft of the first motor drives The conveying screw rotates, and the conveying screw conveys the chocolate liquid in the conveying cylinder out of the annular hole at the bottom of the platen, and the chocolate liquid enters the mold cavity. After the conveying is completed, the piston rod of the second cylinder shrinks to drive the connecting plate down, and then drives the pressure plate through the conveying cylinder. The template descends from the groove, the pressing plate forms the original chocolate in the mold cavity, and the cooling water pump is turned on. The stock solution is cooled and shaped to form low-fat chocolate, which solves the problem that the chocolate stock solution is prone to agglomeration before compression molding in the prior art, and the technical problem that the shaping efficiency of chocolate is not high; Move out from the mold cavity, and then the piston rod of the fourth cylinder pulls the connection block, the connection block drives the mold shell to move out of the shaping box, and at the same time the connection block drives the water inlet pipe and the water outlet pipe to move through the positioning plate, and the water inlet pipe and the water outlet pipe drive the cooling water pump Sliding on the support table, the mold shell slides between the two guide plates, and the formed low-fat chocolate can be taken out from the mold cavity, which solves the problem that the mold shell of the chocolate shaping equipment is difficult to clean and the chocolate is difficult to take out in the prior art question

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