Anti-freezing high-temperature-resistant cocoa butter replacer chocolate and preparation process thereof

Abstract

The invention relates to an anti-freezing high-temperature-resistant cocoa butter replacer chocolate, a recipe consists of a high-melting-point oil item, a low-melting-point oil item, cocoa powder, sugar, fermented black malt powder, phospholipid and polyglycerol ricinoleate, and the anti-freezing high-temperature-resistant cocoa butter replacer chocolate can be prepared through the processes of oil melting, emulsifier dissolving, material weighing, stirring, coarse grinding, fine grinding, cooling, forming and the like. The anti-freezing high-temperature-resistant cocoa butter replacer chocolate disclosed by the invention has good anti-freezing high-temperature-resistant performance; the anti-freezing performance is specifically shown as follows: a product surface coating or related similar application products after cold chain transportation or low-temperature storage cannot crack, and no crack exists after pressing, so that the surface smooth state can be maintained; compared with common cocoa butter replacer chocolate on the market, the high temperature resistance of the chocolate is specifically shown as follows: the chocolate can resist the high temperature of 35 DEG C, the temperature requirements of a whole supply chain including summer on the product are met, and meanwhile, through sensory tests, the unique flavor and taste of the whole product can be obtained to be loved by a large number of consumers.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a freezing-resistant and high-temperature-resistant cocoa butter substitute chocolate and a preparation process thereof. Background technique [0002] At present, the cocoa butter substitute chocolate coated products on the market are usually sold in an environment of about 25°C after being transported through the cold chain. However, the cocoa butter substitute chocolate coated finished products will have the following problems that affect product quality during the process of transportation and sales: 1. .Due to the high moisture content of fresh baked products, the product itself will shrink slightly during storage. After coating the product with cocoa butter substitute chocolate, since the cocoa butter substitute chocolate has been formed on the surface of the product, when When the product itself shrinks slightly, there will be separation between the chocolate coating and the p...

AI Technical Summary

Problems solved by technology

[0002] At present, the cocoa butter substitute chocolate coated products on the market are usually sold in an environment of about 25°C after being transported through the cold chain. However, the cocoa butter substitute chocolate coated finished products will have the following problems that affect product quality during the process of transportation and sales: 1. .Due to the high moisture content of fresh baked products, the product itself will shrink slightly during storage. After coating the product with cocoa butter substitute chocolate, since the cocoa butter substitute chocolate has been formed on the surface of the product, when When the product itself shrinks slightly, there will be separation between the chocolate coating and the product; 2. When cocoa butter substitute chocolate coating products are put on the market for sale, it is easy for customers to pass through the packaging bag with their hands driven by curiosity. Press the product, and most of the cocoa butter substitute chocolate coatings currently on the market have poor plasticity, and the chocolate layer will crack or even break after being pressed; 3. Since the cocoa butter substitute chocolate coating products are often sold in the window, and The temperature of the window is generally around 35°C. However, due to the low melting point of cocoa butter substitute chocolate sold in the market, the coating of cocoa butter substitute chocolate stored at this temperature for a long time is easy to melt, resulting in chocolate sticking to the packaging bag. , affecting the aesthetics of the product

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