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Baking-resistant chocolate beans and production method thereof

The technology of a chocolate bean and a production method is applied in the field of food processing, and can solve the problems of burning taste, deterioration of chocolate sauce flavor, complicated preparation process and the like

Pending Publication Date: 2020-12-11
可可琳纳食品海门有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] This kind of water-containing chocolate sauce with baking resistance, the preparation process becomes more complicated due to the thickening of the material. In addition, due to the increase of the water phase, a large amount of heat energy is required for the evaporation of water in the raw material during baking. , and excessive heating will deteriorate the flavor of the chocolate sauce, and even produce a burnt taste

Method used

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  • Baking-resistant chocolate beans and production method thereof
  • Baking-resistant chocolate beans and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-4

[0045] The formula of the baking-resistant chocolate bean of embodiment 1-4, wherein basic component (mass part) is as follows:

[0046] 25 parts cocoa butter substitute

[0047] 17 parts cocoa powder

[0048] 58 parts white sugar

[0049] After a lot of attempts, the inventor found that the cocoa butter substitute must meet specific parameters, 1) need to use hydrogenated refined palm kernel oil; 2) the solid fat content at 20°C is 88-96%wt. For those skilled in the art, you can choose a suitable hydrogenated refined palm kernel oil (single oil), or you can choose hydrogenated refined palm kernel oils with different degrees of saturation to mix, as long as the mixed oil meets the requirements of "at 20 ℃ The condition that the solid fat content at temperature is 88-96%wt" gets final product.

[0050] In the formula of Examples 1-4, cocoa butter substitute is the mixed oil of hydrogenated refined palm kernel oil of two different degrees of saturation, the iodine value of th...

Embodiment 5-7

[0063] The formula of the baking-resistant chocolate bean of embodiment 5-7, wherein basic component (mass part) is as follows:

[0064] Cocoa butter substitute 28 parts

[0065] 20 parts cocoa powder

[0066] 52 parts white sugar

[0067] In Example 5, the cocoa butter substitute is a mixed oil of hydrogenated refined palm kernel oil with two different degrees of saturation, the iodine value of the first hydrogenated refined palm kernel oil is about 4.0, and the iodine value of the second hydrogenated refined palm kernel oil is about 4.0. 0.7, the mixing ratio of the former and the latter is 1:2.5; the solid fat content of the mixed cocoa butter substitute is about 92.499% at a temperature of 20°C.

[0068] In Example 6, the cocoa butter substitute is a mixed oil of hydrogenated refined palm kernel oil of two different degrees of saturation, the iodine value of the first hydrogenated refined palm kernel oil is about 6.0, and the iodine value of the second hydrogenated refin...

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Abstract

The invention relates to a formula of baking-resistant chocolate beans, the baking-resistant chocolate beans adopting the formula and a production method of the baking-resistant chocolate beans. The formula disclosed by the present invention adopts a cocoa butter substitute (hydrogenated refined palm kernel oil with solid fat content of 88 to 96%wt at a temperature of 20 DEG C) meeting specific parameter conditions, and a specific amount of composition of anhydrous dextrose and inulin is added; the prepared chocolate beans can resist to baking and resist to roasting and have no coking phenomenon; the original chocolate flavor and taste can be guaranteed, and a case of deformation or collapse cannot be generated; and the chocolate beans can be hung on the surface of a baked product.

Description

technical field [0001] The invention relates to a formula of roast-resistant chocolate beans, the roast-resistant chocolate beans adopting the formula and a preparation method thereof, which belong to the technical field of food processing. Background technique [0002] As a kind of fatty candy, chocolate is loved by people because of its mellow and rich unique taste, and its functions of providing energy, refreshing, regulating immunity and preventing cardiovascular diseases. [0003] Chocolate can also be used in bakery products, for example, it can be used in bakery products such as bread and biscuits. Among them, the surface of cookies or bread can be inlaid with "chocolate beans"; after ordinary chocolate beans are baked at high temperature, they will be deformed, collapsed or burnt, which will affect the shape and overall taste of baked products such as cookies or bread. [0004] Regarding the method for obtaining baking-resistant chocolate food, Japanese Patent Appli...

Claims

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Application Information

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IPC IPC(8): A23G1/38A23G1/40A23G1/32
CPCA23G1/38A23G1/40A23G1/32A23V2002/00A23V2250/18A23V2250/61A23V2250/5062A23V2200/222
Inventor 范天华张香梅徐金磊其他发明人请求不公开姓名
Owner 可可琳纳食品海门有限公司
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