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Frost-resistant oil and preparation method thereof, chocolate and preparation method of chocolate

A technology of chocolate and oil, which is applied in the fields of edible oil/fat, cocoa, food science, etc. It can solve the problems of cumbersome operation process, inability to take into account the anti-frost effect and sensory quality, and achieve the effect of inhibiting frost and improving color

Inactive Publication Date: 2020-10-16
汕头市甜甜乐糖果食品有限公司
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  • Abstract
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  • Application Information

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Problems solved by technology

[0005] The embodiment of the present invention provides a preparation method of anti-frost oil, which aims to solve the problem that the chocolate anti-bloom treatment method in the prior art needs to adopt different tempering processes and / or add different content for different cocoa butter substitute chocolate systems emulsifier, the operation process is cumbersome, and the problem of anti-frost effect and sensory quality cannot be taken into account

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  • Frost-resistant oil and preparation method thereof, chocolate and preparation method of chocolate
  • Frost-resistant oil and preparation method thereof, chocolate and preparation method of chocolate

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preparation example Construction

[0019] The embodiment of the present invention provides a kind of preparation method of anti-frost oil, the preparation method of described anti-frost oil comprises the following steps:

[0020] In step S101, the shea butter is subjected to three-stage fractionation treatment using an organic solvent as a medium to obtain three-stage stearin of shea butter.

[0021] In the embodiment of the present invention, the shea butter can be the oil extracted from the shea nut kernel by the conventional physical cold pressing method, or it can be purchased. The shea butter used in the embodiment of the present invention is purchased From Guangzhou Pukang Biotechnology Co., Ltd. Shea butter has a high content of unsaponifiables, high oil solubility, and is safe and non-toxic. After determination, its main components and contents include palmitic acid 71.112%, arachidic acid 16.611%, 11-eicosenoic acid 3.899%, myristic acid 3.091%, lauric acid 1.624%, behenic acid 1.263%, nonadecanoic ac...

Embodiment 1

[0045] Shea butter is subjected to three-stage fractionation treatment by 3-methylpentane, the ratio of solid to liquid is 1:5 (w:v), the stirring rate is controlled at 30r / min, and the temperature of the first stage fractionation is 1 ℃, kept for 60min; the temperature of the secondary fractionation was 4℃, kept for 125min; Take by weighing 5g shea butter three-grade stearin and oil-soluble tea polyphenols, hard palm oil and non-lauric acid cocoa butter mixture and place it in a magnetic stirring tank, said shea butter three-grade stearin and oil-soluble The mass ratio of tea polyphenols, hard palm oil and non-lauric cocoa butter substitutes is 26:3:4:13, adding 2% columnar candida in a mass percentage, and the magnetic stirring speed is 200r / min to carry out enzymatic For the transesterification reaction, the transesterification temperature is 55°C, and the transesterification time is 4 hours to obtain anti-frost grease.

Embodiment 2

[0047] Shea butter is subjected to three-stage fractionation treatment by 3-methylpentane, the solid-liquid ratio is 1:5 (w:v), the stirring rate is controlled at 30r / min, and the first-stage fractionation temperature is 2 ℃, keep 60min; secondary fractionation temperature is 5℃, keep 125min; tertiary fractionation temperature is 8℃, keep 200min, the yield rate of obtained shea butter tertiary stearin is 67%. Take by weighing 5g shea butter three-grade stearin and oil-soluble tea polyphenols, hard palm oil and lauric acid cocoa butter substitute mixture and place it in a magnetic stirring tank, said shea butter three-grade stearin and oil-soluble tea polyphenols The mass ratio of polyphenols, hard palm oil, and lauric cocoa butter substitute is 29:3:3:15, adding 3% columnar candidae in a mass percentage, and the magnetic stirring speed is 220r / min to carry out enzymatic transesterification Reaction, wherein, the transesterification temperature is 65°C, and the transesterificat...

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Abstract

The invention is suitable for the technical field of food processing, and provides frost-resistant oil and a preparation method thereof, chocolate and a preparation method of the chocolate. The preparation method of the frost-resistant oil comprises the steps of: carrying out tertiary fractionation treatment on shea butter by taking an organic solvent as a medium to obtain shea butter tertiary stearin; mixing the shea butter tertiary stearin with oil-soluble tea polyphenols, solid palm oil and a cocoa butter substitute evenly, wherein the mass ratio of the shea butter tertiary stearin to the oil-soluble tea polyphenols to the solid palm oil to the cocoa butter substitute is (26-37):(2-4):(3-5):(11-21); and adding 1.5-5.5% by mass of candida rugosa lipase, and carrying out enzymatic transesterification to obtain frost-resistant oil. The prepared frost-resistant oil is added to an existing chocolate food system, so that production of frost flowers in the chocolate food system can be effectively inhibited, and meanwhile, the color, taste and texture of the chocolate can also be improved to a certain extent.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to anti-frost oil and a preparation method thereof, chocolate and a preparation method thereof. Background technique [0002] There are many kinds of chocolate, which can be roughly divided into two categories: pure chocolate and chocolate products according to their raw material composition, processing technology and organizational structure characteristics, and chocolate and related products have always been loved by consumers. Among them, pure chocolate can be divided into natural cocoa butter chocolate and cocoa butter substitute chocolate according to the nature and source of the base oil. Natural cocoa butter is mainly produced in West Africa, South America, Central America and the Far East. Due to the influence of geographical location and climate, its The output cannot meet the needs of the food industry, so the use of cocoa butter substitutes is a major ...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04A23G1/36A23G1/40A23G1/32
CPCA23D9/007A23D9/04A23G1/36A23G1/40A23G1/32
Inventor 赖新庭
Owner 汕头市甜甜乐糖果食品有限公司
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