CN105230904B - A kind of chocolate fermentation dilute cream and preparation method thereof - Google Patents
A kind of chocolate fermentation dilute cream and preparation method thereof Download PDFInfo
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- CN105230904B CN105230904B CN201510718794.XA CN201510718794A CN105230904B CN 105230904 B CN105230904 B CN 105230904B CN 201510718794 A CN201510718794 A CN 201510718794A CN 105230904 B CN105230904 B CN 105230904B
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Abstract
The invention discloses a kind of chocolate fermentation dilute cream and preparation method thereof, which further includes 5%~12% chocolate on the basis of the conventional raw material for dilute cream of fermenting, and percentage refers to the mass percent of chocolate in the feed；Its preparation process include the following steps: (1) by the chocolate mass of thawing and fat content be 20%~50% dilute cream and other raw materials mix, homogeneous, sterilization and cooling, percentage refer to mass percent of the fat in dilute cream；The processing condition are as follows: pressure is 5Mpa~15Mpa, and temperature is 45 DEG C~65 DEG C；(2) filling and inoculating starter ferments, and obtains chocolate fermentation dilute cream.Chocolate fermentation dilute cream of the invention has chocolate flavouring concurrently and the natural flavour mountaineous of dilute cream of fermenting, and additive-free, delicate mouthfeel is smooth；Both can directly eat can also be used as smear raw material.
Description
Technical field
The present invention relates to a kind of chocolate fermentation dilute creams and preparation method thereof.
Background technique
Dilute cream is the O/W type emulsion that cream is obtained through ungrease treatment, mostly after pasteurize or UHT sterilization treatment
As sale of finished goods, used as raw material.Now fermentation dilute cream product is fewer in the domestic market, after dilute cream is fermented
The flavor and mouthfeel that multiplicity can be presented, without adding essence；Chocolate contains a certain amount of cocoa butter, has its special wind
Taste and mouthfeel, there is presently no the products for occurring successfully combining the two.
Summary of the invention
Technical problem to be solved by the present invention lies in present fermentation dilute cream type is less, thus provides and a kind of both may be used
With the directly edible chocolate fermentation dilute cream that can also be used as smear raw material.
During preparing chocolate fermentation dilute cream, discovery chocolate can not be mixed directly inventor with dilute cream,
Chocolate mass and dilute cream after thawing to form the problem of coagulated particles or layering when mixing, can not form stable emulsified body
System, greatly the taste smell and mouthfeel of the tissue morphology of influence product and product.
The present invention solves above-mentioned technical problem by following technical proposals.
The present invention provides a kind of preparation method of chocolate fermentation dilute cream, the chocolate fermentation dilute cream is being sent out
It further include 5%~12% chocolate on the basis of the conventional raw material of ferment dilute cream, percentage refers to the quality of chocolate in the feed
Percentage；Its preparation process includes the following steps: dilute milk that the chocolate mass of thawing and fat content are 20%~50% by (1)
Oil and surplus stock mixed, homogeneous, sterilization and cooling, and percentage refers to mass percent of the fat in dilute cream；
The processing condition are as follows: pressure is 5Mpa~15Mpa, and temperature is 45 DEG C~65 DEG C；(2) filling and inoculating starter is sent out
Ferment obtains chocolate fermentation dilute cream.
In the present invention, in general it is dilute cream through everfermentation that the conventional raw material of the fermentation dilute cream, which is described in routine,
It is made, adds or do not add sweetener.The raw material of the chocolate fermentation dilute cream is preferably comprised: 0%~10% sweet tea
Taste agent, 5%~12% chocolate, remaining is dilute cream, and percentage is mass percent.
In the present invention, the dilute cream is dilute cream commonly used in the art, is generally referred to using cream as raw material, separation
Other raw materials, food additives and nutrition fortifier, processed manufactured fat are added or do not added in fatty part out
The product of content 10~80% is carried out referring to GB 19646-2010 national food safety standard；In the present invention, dilute milk of selection
The fat mass content of oil is 20%~50%.Preferably, the fat content of the dilute cream is 25~40%.
In the present invention, the chocolate is chocolate commercially available on the market commonly used in the art, preferably black
Chocolate and/or milk chocolate, manufacturer can be Hershey Company.The chocolate mass be usually by chocolate through hot water every
Water heating, with spare after thawing.
In the present invention, the sweetener is sweetener commonly used in the art, preferably white granulated sugar, fructose, high fructose corn
One or more of slurry, glucose, Sucralose, acesulfame potassium, Aspartame, neotame and glycitols sweetener, it is further excellent
Select white granulated sugar (purification or top grade).The glycitols sweetener is that the aldehyde of carbohydrate, ketone carbonyl generate after being reduced to hydroxyl
Polyalcohol, general formula of the chemical structure are H (CHOH)n+1H.The preferred xylitol of glycitols sweetener and/or maltitol.Institute
The additive amount for the sweetener stated preferably 5%~10%, further preferred 6%~8%.
In step (1), described is mixed into this field routine operation, general to stir.
In step (1), preferably, the homogenization pressure is 5Mpa~15Mpa, homogenizing temperature is 50 DEG C~60 DEG C.
In step (1), the sterilization is sterilization mode commonly used in the art.Such as pasteurize, it is specific to sterilize
Temperature is preferably 70~90 DEG C, 5~10min.
In step (1), described is cooled to this field routine operation, preferably, cooling temperature is 30~37 DEG C, more preferably
It is 32~35 DEG C.
Preferably, in step (1), first dilute cream and sweetener are mixed, homogeneous, immediately after with the chocolate of thawing
Slurry mixes, then is sterilized.Wherein, the condition of the mixing, homogeneous or sterilization is all as described above.
In step (2), the leavening is the leavening product of the dilute cream that can be used for fermenting of conventional commercial.Described
The strain in supervision hair (2010) 65 " the strain lists that can be used for food " is done in the optional self-defence of strain contained in leavening
One or more of, it can be the strain for being conventionally used to food production processing, preferably include Lactobacillus delbrueckii Asia
Kind (Lactobacillus delbrueckii subsp.bulgaricus), streptococcus thermophilus (Streptococcus
Thermophilus), Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.Lactis), Lactococcus lactis
Subsp. cremoris (Lactococcus lactissubsp.Cremoris), Lactococcus lactis biacetyl subspecies (Lactococcus
Lactis subsp.Diacety lactis), one or more of leukonid (Leuconostoc).Wherein, this field
Technical staff knows, Classification system Lactococcus lactis subsp.Lactis biovar diacetylactis with
Lactococcus Lactis subsp.Diacety lactis refers both to same strain, is Lactococcus lactis biacetyl subspecies.Institute
The leavening stated is preferably the strain FD-DVS XPL-1 of section's Hansen(strain is compounding strain, by lactic acid cream
Coccus lactic acid subspecies, lactococcus lactis subsp, Lactococcus lactis biacetyl subspecies, streptococcus thermophilus, leukonid group
At) or section's Hansen strain FD-DVS CHN-19 (strain also be compounding strain, by lactococcus lactis subsp,
Lactococcus lactis subsp. lactis, Lactococcus lactis biacetyl subspecies, leukonid composition).Leavening FD- of the present invention
DVS XPL-1Or FD-DVS CHN-19 derives from section's Hansen (Beijing) trade Co., Ltd.
The dosage of the leavening is this field conventional amount used, and leavening is in raw material described in preferably every 1000L
100U~200U.
In step (2), the leavening inoculation condition is the inoculation condition of this field routine, and preferably inoculation temperature is 30
~37 DEG C, further preferably 32~35 DEG C.
In step (2), the fermentation termination is the conventional terminal of this field fermentation, and the fermentation termination in the present invention is preferred
PH value is 4.4~4.7.
Preferably, can also be refrigerated after step (2), the temperature of the refrigeration is generally 4~10 DEG C.Described
Refrigeration is this field routine operation.
The present invention also provides chocolate fermentation dilute creams made from the preparation method of above-mentioned chocolate fermentation dilute cream.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is that:
The dilute cream 1. chocolate of the invention ferments, structural state is uniform, smooth, sour-sweet to be suitble to；Existing chocolate wind
Taste also has the natural flavour mountaineous of fermentation dilute cream, and additive-free, delicate mouthfeel is smooth；
2. the fat content of dilute cream can be adjusted as needed in content range defined by the present invention, fat content
Higher, flavor is stronger, and quality is thicker；
3. the wherein strain FD-DVS XPL-1 of section's Hansen selected in optimal technical schemeOr FD-DVS
CHN-19 generates certain carbon dioxide, can have certain excitement to taste bud, and novelty makes consumer with deep impression.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
The selection of product specification.
In following embodiments, raw materials used source are as follows:
FD-DVS XPL-1Section's Hansen (Beijing) trade Co., Ltd.
FD-DVS CHN-19: section's Hansen (Beijing) trade Co., Ltd.
Chocolate: Hershey Company.
Embodiment 1
1, dilute cream is standardized to fat 20%.
2, raw material is mixed, is homogeneous, cooling after sterilization；Raw material includes dilute cream 87%, 8% white granulated sugar, black chalk
Power slurry is 5%.First dilute cream and sweetener are mixed, homogeneous, homogenization pressure 15Mpa, homogenizing temperature is 65 DEG C.Immediately after
It mixes, is sterilized with the chocolate mass of thawing, sterilization conditions are 70 DEG C, and 10min is cooled to 30 DEG C after sterilization.
3, filling and inoculating starter, FD-DVS XPL-1Strain dosage is 200U/1000L.In 30 DEG C into
Row fermentation, fermentation to pH value to 4.3 obtain chocolate fermentation dilute cream.
4, it is refrigerated at 4~10 DEG C.
Embodiment 2
1, dilute cream is standardized to fat 40%.
2, raw material is mixed, is homogeneous, cooling after sterilization；Raw material include dilute cream 88%, milk chocolate slurry be
12%.First dilute cream and sweetener are mixed, homogeneous, homogenization pressure 5Mpa, homogenizing temperature is 45 DEG C.Immediately after with thawing
Chocolate mass mix, sterilized, sterilization conditions be 75 DEG C, 10min is cooled to 37 DEG C after sterilization.
3, filling and inoculating starter, FD-DVS XPL-1Strain dosage is 200U/1000L.In 37 DEG C into
Row fermentation, fermentation to pH value to 4.4 obtain chocolate fermentation dilute cream.
4, it is refrigerated at 4~10 DEG C.
Embodiment 3
1, dilute cream is standardized to fat 25%.
2, raw material is mixed, is homogeneous, cooling after sterilization；Raw material includes dilute cream 87%, white granulated sugar 5%, black chalk
Power slurry is 8%.First dilute cream and sweetener are mixed, homogeneous, homogenization pressure 10Mpa, homogenizing temperature is 60 DEG C.Immediately after
It mixes, is sterilized with the chocolate mass of thawing, sterilization conditions are 85 DEG C, and 5min is cooled to 32 DEG C after sterilization.
3, filling and inoculating starter, FD-DVS CHN-19, strain dosage are 100U/1000L；It ferments in 32 DEG C,
Fermentation obtains chocolate fermentation dilute cream to pH value to 4.5.
4, it is refrigerated at 4~10 DEG C.
Embodiment 4
1, dilute cream is standardized to fat 30%.
2, raw material is mixed, is homogeneous, cooling after sterilization；Raw material includes dilute cream 88%, white granulated sugar 6%, milk
Chocolate mass is 6%.First dilute cream, sweetener and the milk chocolate of thawing are starched and mixed, homogeneous, homogenization pressure are then carried out
For 10Mpa, homogenizing temperature is 50 DEG C, then is sterilized, and sterilization conditions are 85 DEG C, and 5min is cooled to 35 DEG C after sterilization.
3, filling and inoculating starter, FD-DVS XPL-1Strain dosage is 100U/1000L.In 35 DEG C into
Row fermentation, fermentation to pH value to 4.5 obtain chocolate fermentation dilute cream.
4, it is refrigerated at 4~10 DEG C.
Embodiment 5
1, dilute cream is standardized to fat 50%.
2, raw material is mixed, is homogeneous, cooling after sterilization；Raw material includes dilute cream 85%, white granulated sugar 10%, black skilful
Gram force slurry is 5%.First dilute cream, sweetener and the dark chocolate bar of thawing are starched and mixed, then carries out homogeneous, homogenization pressure is
5Mpa, homogenizing temperature is 55 DEG C, then is sterilized, and sterilization conditions are 90 DEG C, and 5min is cooled to 32 DEG C after sterilization.
3, filling and inoculating starter, FD-DVS XPL-1Strain dosage is 100U/1000L.In 32 DEG C into
Row fermentation, fermentation to pH value to 4.7 obtain chocolate fermentation dilute cream.
4, it is refrigerated at 4~10 DEG C.
Comparative example 1
Dilute cream is standardized to fat 10%, remaining step is as embodiment 1.
Comparative example 2
Standardization dilute cream is fat content 40%, does not add chocolate mass, and dilute cream additive amount is 100%, remaining step
Suddenly as embodiment 2.
Comparative example 3
The content 4% of chocolate, remaining step is as embodiment 1.
Comparative example 4
The content 14% of chocolate, remaining step is as embodiment 1.
Comparative example 5
Dilute cream is standardized to fat 55%, remaining step is as embodiment 1.
Effect example 1
Fermentation dilute cream resulting to embodiment and comparative example carries out sense organ taste.Sample is used to the side of blank marking
Formula invites 10 to have the expert of dairy products tasting experience to the structural state of product, sour-sweet degree, flavour and smell, product novelty degree
This 4 indexs carry out evaluation score (each 25 points), and using 100 points of point systems processed, score is higher, indicate more close to product
Best features.Sense organ criticism index see the table below.
By judging discovery, when dilute cream fat content is lower, the structural state of comparative example can be deteriorated, it may appear that layering
State, the frankincense taste grown in smell reduce.Comparative example 2 does not add sweetener and chocolate, and product has the mouth of acid without novelty
It is poor to grow smell for sense.Less chocolate is added in comparative example 3 will form flocculation and layering, and Product Status is poor.In comparative example 4
It is more to add chocolate, flavor is prominent, but mouthfeel too sweet tea.Sample tissue state is smooth in comparative example 5, but excessively stiff.
Claims (16)
1. a kind of preparation method of chocolate fermentation dilute cream, which is characterized in that the raw material of the chocolate fermentation dilute cream
Be grouped as by following groups: 0% ~ 10% sweetener, 5% ~ 12% chocolate, remaining is dilute cream, and percentage is quality in the feed
Percentage；
Its preparation process include the following steps: the dilute cream that the chocolate mass of thawing and fat content are 20% ~ 50% by (1), with
And sweetener is mixed, homogeneous, sterilization and cooling, percentage refers to mass percent of the fat in dilute cream；Described
Processing condition are as follows: pressure is 5MPa ~ 15MPa, and temperature is 45 DEG C ~ 65 DEG C；(2) filling and inoculating starter ferments, and obtains
Chocolate fermentation dilute cream.
2. the preparation method of chocolate fermentation dilute cream as described in claim 1, which is characterized in that the chocolate is black
Chocolate and/or milk chocolate；
And/or the sweetener is one of white granulated sugar, fructose, fructose syrup, glucose and glycitols sweetener or several
Kind；
And/or the additive amount of the sweetener is 5% ~ 10%.
3. the preparation method of chocolate fermentation dilute cream as claimed in claim 2, which is characterized in that when the chocolate is
When dark chocolate bar and/or milk chocolate, the manufacturer of the dark chocolate bar and/or milk chocolate is Hershey Company.
4. the preparation method of chocolate fermentation dilute cream as claimed in claim 2, which is characterized in that when the sweetener is
When white granulated sugar, the white granulated sugar is purification or top grade white granulated sugar.
5. the preparation method of chocolate fermentation dilute cream as claimed in claim 2, which is characterized in that when the sweetener is
When glycitols sweetener, the glycitols sweetener is xylitol and/or maltitol.
6. the preparation method of chocolate fermentation dilute cream as claimed in claim 2, which is characterized in that the sweetener adds
Dosage is 6% ~ 8%.
7. the preparation method of chocolate fermentation dilute cream as described in claim 1, which is characterized in that the rouge of the dilute cream
Fat content is 25 ~ 40%.
8. the preparation method of chocolate fermentation dilute cream as described in claim 1, which is characterized in that described in step (1)
Homogenization pressure is 5MPa ~ 15MPa, and homogenizing temperature is 50 DEG C ~ 60 DEG C；
And/or in step (1), the sterilization is pasteurize；
And/or in step (1), the cooling temperature is 30 ~ 37 DEG C.
9. the preparation method of chocolate fermentation dilute cream as claimed in claim 8, which is characterized in that described in step (1)
Sterilization when being pasteurize, the pasteurize condition is, sterilization temperature is 70 ~ 90 DEG C, 5 ~ 10min.
10. the preparation method of chocolate fermentation dilute cream as claimed in claim 8, which is characterized in that described in step (1)
Cooling temperature be 32 ~ 35 DEG C.
11. the preparation method of chocolate fermentation dilute cream as described in claim 1, which is characterized in that described in step (2)
Leavening in strain be lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.
Bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), Lactococcus lactis subsp. lactis
(Lactococcus lactis subsp. Lactis), lactococcus lactis subsp (Lactococcus
Lactissubsp.Cremoris), Lactococcus lactis biacetyl subspecies (Lactococcus Lactis subsp. Diacety
Lactis), one or more of leukonid (Leuconostoc)；
And/or in step (2), the dosage of the leavening is that leavening is 100U ~ 200U in raw material described in every 1000L；
And/or in step (2), the leavening inoculation temperature is 30 ~ 37 DEG C；
And/or in step (2), the fermentation termination is that pH value is 4.4 ~ 4.7.
12. the preparation method of chocolate fermentation dilute cream as claimed in claim 11, which is characterized in that described in step (2)
Leavening inoculation temperature be 32 ~ 35 DEG C.
13. the preparation method of chocolate as described in claim 1 fermentation dilute cream, which is characterized in that the leavening is
Strain FD-DVS XPL-1 eXact or the FD-DVS CHN-19 of section's Hansen.
14. such as the preparation method of the described in any item chocolate fermentation dilute creams of claim 1 ~ 13, which is characterized in that in step
(1) in, first dilute cream and sweetener are mixed, homogeneous, is mixed immediately after with the chocolate mass of thawing, then sterilized；
Wherein, the condition of the mixing, homogeneous or sterilization is as described in claim 8 or 9.
15. the preparation method of chocolate fermentation dilute cream as described in claim 1, which is characterized in that carried out afterwards in step (2)
Refrigeration, the temperature of the refrigeration are 4 ~ 10 DEG C.
16. chocolate obtained by a kind of preparation method such as the described in any item chocolate fermentation dilute creams of claim 1 ~ 15
Fermentation dilute cream.
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| CN111011528B (en) * | 2019-12-30 | 2022-08-16 | 光明乳业股份有限公司 | Processing and manufacturing method of normal-temperature fermented cream |
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