CN105394295A

CN105394295A - Mellow chocolate, preparation method and application of chocolate to preparation of chocolate decorating part

Info

Publication number: CN105394295A
Application number: CN201510819406.7A
Authority: CN
Inventors: 蒋学智
Original assignee: Hangzhou Qiao Zhi Combined Foodstuff Co Ltd
Current assignee: Hangzhou Qiao Zhi Combined Foodstuff Co Ltd
Priority date: 2015-11-23
Filing date: 2015-11-23
Publication date: 2016-03-16

Abstract

The invention aims to provide mellow chocolate. Cocoa butter can be separated out in the pure crystal form beta, slurry is uniformly dispersed and free of coking, gelatinization and the like during processing, the mellow chocolate can be placed stably and free of frosting, and the preparation process is not rigorous. The mellow chocolate comprises components in parts by weight as follows: 30-40 parts of white granulated sugar, 30-40 parts of cocoa butter, 1-5 parts of a cocoa mass, 10-20 parts of alkalized cocoa powder, 1-10 parts of whole milk powder, 1-5 parts of black cocoa powder, 0.15-1 part of PGPR, 0.3-2.5 parts of lecithin, 0.03-0.2 parts of vanillin, 0.015-0.1 parts of Span and 0.02-0.1 parts of GMS (glycerin monostearate). The invention further discloses a preparation method of the mellow chocolate. The method comprises steps as follows: preprocessing of raw and auxiliary materials, fine grinding, refining, temperature regulation and casting. The method is simple and effective, common people can also prepare qualified mellow chocolate with the method, and post-processing, such as production of a chocolate decorating part, of the chocolate is facilitated.

Description

A kind of sweet-smelling chocolate, preparation method and the purposes in order to prepare chocolate decoration thereof

Technical field

The invention belongs to Chocolate Production field, more particularly, it relates to a kind of sweet-smelling chocolate, preparation method and it is in order to prepare the purposes of chocolate decoration.

Background technology

Chocolate is the food of a kind of high-energy, high nutrition, and it contains rich in protein, fat, dietary fiber, carbohydrate, vitamin E etc., in daily life, very popular.The chocolate had good quality, during normal temperature should be solid, in the decorating film having fragility, and there is smooth, bright rufous surface, homogeneous, fine and closely woven section.When people eat, can unexpected deliquescing, fusing, thawing, tasty and refreshing, tongue sense is fine and smooth, lubricious.

Cocoa butter is chocolate main component, and it plays a very important role the characteristic of chocolate.The principal component of cocoa butter is multiple triglyceride, and it has polymorphism, it has been generally acknowledged that it has four kinds of different crystal formations, as shown in table 1.The polymorphic characteristic of cocoa butter, determines the thawing character of its uniqueness, also directly has influence on chocolate and other contain goods institutional framework, the gloss and plastic temperature range etc. of cocoa butter.As shown in Table 1, in the polymorphism of cocoa butter, the fusion temperature scope of crystal formation β is 34 ~ 35 DEG C, and the fusion temperature scope of other crystal formations is all less than 30 DEG C.Therefore, in the chocolate of high-quality, cocoa butter should exist with the crystal formation β that fusion temperature scope is higher, otherwise the chocolate not easily demoulding in forming process, section layering, coarse mouthfeel, easily produces white spot etc. in storage period.This depends primarily on the temperature adjustment process in Chocolate Production operation.Desirable temperature adjustment process, controls suitable temperature and time exactly, makes cocoa butter in chocolate catsup form crystal formation β as much as possible.

Four kinds of crystal formations of table 1 cocoa butter

Structure type	Fusion temperature scope (DEG C)
		α	17～19
γ	21～24
		β＇	27～29
β	34～35

Under the static conditions of the technique of prior art, there is certain randomness by the crystal formation type comprising the material production of cocoa butter of melting.The patent No. be US6894178B patent discloses a kind of preparation process at chocolate: utilize the conversion that adds crystal seed technique to realize to crystal formation β.But this method exists and certain does not have using value:

(1) first, in the preparation process of chocolate, ensure that crystal seed causes the effect of nucleation, crystal seed can only be added in moulding or not higher than in 34 ~ 35 DEG C of temperature adjustment processes, but the chocolate in this time is in a kind of state of comparatively thickness, crystal seed cannot evenly add and it cannot fully spread, and causes only having the part guarantee that can contact with crystal seed to be converted into crystal formation β;

(2) secondly, the crystal seed of introducing destroys former homodisperse chocolate fused mass, and crystal seed cannot in the state current downflow of thickness, and this, by causing the dispersion of chocolate fused mass uneven, will cause chocolate mouthfeel and stability;

(3) in addition, what this method can only be passed through can guarantee success rate in the chocolate professional equipment of strict Controlling Technology condition, common producer or consumer cannot make qualified chocolate according to this formula by simply testing, and are not suitable for being applied to prepare chocolate decoration;

(4) last, chocolate prepared by this method does not have invertibity, and namely when the chocolate prepared first is defective, after by its again melting, also again must add new crystal seed could prepare qualified chocolate again.

Therefore, develop a kind of chocolate stablizing the crystal formation β obtaining cocoa butter in preparation process and there is larger commercial value.

Summary of the invention

For the deficiency that prior art exists, the object of the present invention is to provide a kind of cocoa butter can separate out with pure crystal formation β, in process, slurry is uniformly dispersed, does not occur coking gelatinization etc., can stablize to place and without frosting, it is chocolate to a kind of sweet-smelling that preparation process is not harsh.

For achieving the above object, the invention provides following technical scheme:

A kind of sweet-smelling is chocolate, comprises the component of following weight portion:

White granulated sugar 30 ~ 40 parts;

Cocoa butter 30 ~ 40 parts;

Cocoa liquor 1 ~ 5 part;

Alkalize cocoa 10 ~ 20 parts;

Whole milk powder 1 ~ 10 part;

Black cocoa power 1 ~ 5 part;

PGPR0.15 ~ 1 part;

0.3 ~ 2.5 part, lecithin;

Vanillic aldehyde 0.03 ~ 0.2 part;

Sapn 0.015 ~ 0.1 part;

Monoglyceride 0.02 ~ 0.1 part.

White granulated sugar is widely used sugar in daily life, and it is the crystalline solid containing sucrose more than 95%.In this application, generally select purified grade (cane sugar content >=99.8wt%) or top grade (cane sugar content >=99.7wt%), and its grain size is particulate (0.28 ~ 0.80mm) or middle grain (0.45 ~ 1.25mm), be conducive to reducing impurity or granular size to the impact of technique.The application selects white granulated sugar, the effect of its main stabilization matrix and adjustment local flavor, and its moisture content is lower than soft white sugar etc., and its particle is relatively large, and its moisture absorption in the process of transporting and store is relatively little, can reduce the moisture carried in raw material as far as possible.

Cocoa butter, be the rigid natural plant grease of milk yellow taken out from cocoa liquor, it is the most stable known edible oil, containing the natural that can prevent from going bad.In this application, the content generally selecting triglycerides is the cocoa butter of 97wt% ~ 99wt%, and except triglycerides, cocoa butter is also containing free fatty, DAG, monoglyceride, phosphatide % and polyhydric phenols etc.; There is very high stearic acid content in its saturated fat contained, the cholesterol in blood can be reduced; Its polyphenol contained has anti-oxidation function, human body can be protected anti-disease, delay senility.The application selects cocoa butter, natural extraction, in the preparation process of chocolate, can improve chocolate density, the brightness effect after leaching, the demoulding is stained with by enhancing chocolate, and simultaneously chocolate technique and quality control mainly can have been come by the crystallization controlling cocoa butter.

Cocoa liquor, belongs to the semi-products raw material of cocoa bean.In this application, generally select water content < 4%, and fat content is the cocoa liquor of 45wt% ~ 55wt%.In cocoa liquor except the nutritional labeling contained in cocoa butter, also containing protein, theobromine, tannin, cellulose and starch, health-nutrition.

Alkalize cocoa, refers to and add dietary alkali in cocoa bean process, thus reaches the object of adjust ph, and the color of cocoa power is also deepened and fragrance enriching simultaneously.In this application, generally to select fat content to be fat content be 10wt% ~ 20wt%, pH be 6.2 ~ 7.5 alkalize cocoa.In cocoa power except the nutritional labeling contained in cocoa butter, also containing protein, cellulose, polyhydric phenols, ash, starch, theobromine etc., health-nutrition.

Black cocoa power, refers to and processes with natural cocoa powder processing the cocoa power obtained.In this application, generally select amount of cocoa butter content to be 10wt% ~ 12wt%, pH to be the black cocoa power of 8.6 ~ 9.5.In black cocoa power, its main component is similar with alkalize cocoa.

In the application, the content of cocoa butter is in the cocoa butter total content in cocoa butter, cocoa liquor, alkalize cocoa and black cocoa power.And all raw materials of the application all strictly observe the regulation of GB.

Whole milk powder produces with pure breast, the basic original nutritional labeling keeping Ruzhong.In this application, generally select that protein content is 24wt% ~ 30wt%, fat content is 26wt% ~ 30wt% and carbohydrate content is the whole milk powder of 37wt% ~ 40wt%.Whole milk powder and cocoa butter coordinate, can in and the picric acid taste of cocoa, finer and smoother lubricious on the local flavor basis of sweet-smelling.Simultaneously whole milk powder and cocoa butter, cocoa liquor, alkalize cocoa, black cocoa power with the use of, nutrition is more comprehensively.In addition, whole milk powder is lower than the lactose content of skimmed milk power, and moisture absorption ability is little.

Vanillic aldehyde, has another name called vanillic aldehyde, mainly plays flavouring agent in this application.

Lecithin, soybean lecithin mixture is referred in the application, it contains lecithin, cephalin, cuorin, phosphatidic acid (PA), phosphatidyl glycerol (PG), plasmalogen, lysophosphatide etc., and it has and delays senility, prevents the effects such as cardiovascular and cerebrovascular disease.It plays a crucial role to the eubolism maintaining biomembranous physiologically active and body, be described as " blood vessel street cleaner ", lecithin is a kind of nutriment of complete function, often supplement, for prevention with improve cardiovascular and cerebrovascular disease, brain tonic and intelligence development, prevent fatty liver and cirrhosis, beautify skin, there is very important antioxidation.Research finds, is placed on separately by lecithin in chocolate base-material, can reduce material viscosity and promote the emulsion dispersion of material, can also reduce crystalline rate in chocolate process.

PGPR, has another name called polyglycerol polyricinoleate, can make emulsifying agent and stabilizing agent.Its lipophilic group is polycondensation castor oil acid, and hydrophilic radical is polyglycereol group, the favorable solubility in grease, belongs to Water-In-Oil (W/O) type emulsifying agent.Research finds, is placed on separately by lecithin in chocolate base-material, can reduce the viscosity of chocolate mass thus improve the effect of its mobility in chocolate process.

Sapn, has another name called SPAN series, and it is sorbitan fatty acid ester, and it belongs to water-in-oil type (W/O) type non-ionic surface active agent, and it has excellent emulsifying capacity and dispersibility.In the application, preferred HLB value is the sorbester p38 of 2.1, and its chemistry sorbitol anhydride three stearate by name, its fusing point is 47 ~ 50 DEG C, saponification number is 176 ~ 188, hydroxyl value is 66 ~ 80.Research finds, is placed on separately by sapn in chocolate base-material, can accelerates crystalline rate in chocolate process.

Monoglyceride, has another name called glycerin monostearate.Monoglyceride is oil soluble emulsifying agent, and it exists hydrophilic hydroxyl and the alkyl of oleophylic simultaneously, but lipophile exceedes hydrophily.Research finds, is placed on separately by monoglyceride in chocolate base-material, can improves emulsifying power in chocolate process, increases emulsion intercalation method, and can accelerate crystalline rate to a certain extent.

In this application, due to cocoa butter, cocoa liquor, alkalize cocoa, fat containing a great deal of in black cocoa power and whole milk powder, and water content is extremely low in this production process, it requires that emulsifying agent has higher dispersibility, therefore the application adopts composite emulsifying agent, lecithin can reduce yield value and the viscosity of slurry, and PGPR can reduce the yield value of slurry (in the system that viscosity is large, it falls glutinous better effects if), and the lipophile of monoglyceride is also conducive to more by force dispersion, sapn is water-in-oil type type non-ionic surface active agent, combination strengthens, the fat making the application all can be uniformly dispersed stirring is emulsified, meanwhile, owing to containing polar group in white granulated sugar, cellulose etc. that the application introduces, use the emulsifying agent that the application is composite, it also has certain hydrophily, is conducive to mix fully with the material of polar group and the fat of the application, use the emulsifying agent that the application is composite, supplementary material can be made to melt completely thoroughly and avoid the situations such as the gelatinization in heating process, can eliminate the crystal formation memory effect of cocoa butter, be conducive to the stable homogeneous ensureing product, the environment of stable homogeneous is created in the crystallization for cocoa butter.

Although by lecithin, PGPR, sapn and monoglyceride separately with chocolate base-material in use time, find that lecithin can reduce crystalline rate, PGPR is little on crystalline rate impact, sapn and monoglyceride can accelerate crystalline rate, but it cannot ensure that cocoa butter can separate out crystal formation β completely in process.And in after the composite use of the ratio of the application, repeatedly parallel study finds, the DSC data display of the product of the chocolate that process obtains, it only has an obvious exothermic peak on 33.5 ~ 35 DEG C, it is the melting peak of crystal formation β to infer this exothermic peak in conjunction with prior art, and this illustrates in the sweet-smelling chocolate of the application and separates out with crystal formation β completely.

In addition, use the composite emulsifier of the application, when individually using than it, bloom-inhibiting has better effect.

Further, the sweet-smelling using the formula of the application to prepare is chocolate, and its preparation process is reversible, namely when occurring that fortuitous event makes the chocolate in preparation process need again to process process, still achieves the goal by identical method.

Research finds, as preferably, comprises the component of following weight portion:

White granulated sugar 36 parts;

Cocoa butter 33 parts;

Cocoa liquor 3 parts;

Alkalize cocoa 18 parts;

Whole milk powder 6 parts;

Black cocoa power 3 parts;

PGPR0.2 part;

0.5 part, lecithin;

Vanillic aldehyde 0.05 part;

Sapn 0.02 part;

Monoglyceride 0.03 part;

Wherein, in described cocoa butter, comprise the triglycerides of 97wt% ~ 99wt%;

In described cocoa liquor, comprise the fat of 45wt% ~ 55wt%;

The pH of described alkalize cocoa is 6.2 ~ 7.5, and it comprises the fat of 10wt% ~ 20wt%;

In described whole milk powder, comprise the protein of 24wt% ~ 30wt% and the fat of 26wt% ~ 30wt%;

Described sapn is sorbester p38, and its HLB value is 2.1;

In described black cocoa power, comprise the cocoa butter of 10wt% ~ 12wt%.

The present invention also aims to the preparation method that a kind of described a kind of sweet-smelling chocolate is provided, comprise the steps:

Preprocessing raw material and auxiliary material, fine grinding, refining, temperature adjustment, moulding, obtained.

Preparation method is simple, can obtain comparatively stable product, be conducive to the control of product and suitability for industrialized production.

As preferably, comprise the steps:

S1, preprocessing raw material and auxiliary material: select qualified white granulated sugar, cocoa butter, cocoa liquor, alkalize cocoa, whole milk powder, PGPR, lecithin, vanillic aldehyde, sapn, monoglyceride and black cocoa power; Get 30 ~ 40 portions of white granulated sugars, 30 ~ 40 parts of cocoa butters, 1 ~ 5 part of cocoa liquor, 10 ~ 20 parts of alkalize cocoas, 1 ~ 10 portion of whole milk powder and 1 ~ 5 part of black cocoa power mixing;

S2, fine grinding: by mixed chocolate base-material fine grinding;

S3, refining: at 50 ~ 55 DEG C, by the chocolate base molten after fine grinding, and is uniformly mixed; Until melting mixing after, add 0.15 ~ 1 part of PGPR, 0.3 ~ 2.5 part of lecithin, 0.03 ~ 0.2 part of vanillic aldehyde, 0.015 ~ 0.1 part of sapn and 0.02 ~ 0.1 part of monoglyceride, stir and evenly mix and at 50 ~ 55 DEG C insulation under 1 ~ 5 hour;

S4, temperature adjustment: the chocolate base-material after refining is carried out temperature adjustment process, the step of described temperature adjustment process is, the chocolate base-material after refining is cooled to 27 ~ 29 DEG C, is more again warming up to 32 ~ 33 DEG C from 27 ~ 29 DEG C;

S5, moulding: the chocolate base-material after temperature adjustment being terminated is poured in mould, keeps the temperature of chocolate base-material to be 32 ~ 33 DEG C in casting process;

S6, by shaping for the mold cools down after cast, obtained.

Fine grinding is conducive to mixing fully, and the particle of the sample before simultaneously ensureing melting can be more or less the same, and is conducive to the effect and the efficiency that ensure melting, is conducive to the production control between different batches.Refining is conducive to melting mixing dispersion, and base-material can be disperseed completely, eliminates the memory of cocoa butter, gets rid of particle, crystal etc. to the interference of secondary crystallization, does basis and prepares, ensure the stable homogeneous of product for temperature adjustment.By multistep temperature adjustment step, be conducive to the precipitation of crystal formation β and the suppression of other crystal formations, ensure that product separates out crystal formation β completely.Moulding and cooling, be conducive to the precipitation of the crystal formation β ensureing the product later stage, ensures product quality, be conducive to the demoulding.

As preferably, in described S2, the granular size of the chocolate base-material after fine grinding is 20 ~ 100 μm;

In described S4, first the chocolate base-material after refining is cooled to 27 ~ 29 DEG C with the constant speed of 0.5 DEG C/min, is more again warming up to 32 ~ 33 DEG C from 27 ~ 29 DEG C;

In described S6, in described cooling forming process, chilling temperature is 20 DEG C.

The granular size controlling chocolate base-material is 20 ~ 100 μm, is conducive to ensureing melting effect, reduces the melting time, is conducive to the production control between different batches.Be cooled to 27 ~ 29 DEG C with the constant speed of 0.5 DEG C/min, reduce chilling temperature, crystal formation β stable under being conducive to obtaining normal temperature, and be again warming up to 32 ~ 33 DEG C from 27 ~ 29 DEG C again, be conducive to the nucleus removing other crystal formations, ensure the generation of pure crystal formation β.In described cooling forming process, chilling temperature is 20 DEG C, is conducive to the generation of pure crystal formation β.

The present invention also aims to provide a kind of described sweet-smelling chocolate in order to prepare the purposes of chocolate decoration.

Formula due to the sweet-smelling chocolate of the application is conducive to the precipitation of crystal formation β, and it is relatively not harsh to process conditions, is conducive to general population and carries out chocolate successful preparation, be conducive to preparing chocolate decoration.

By adopting technique scheme, there is following beneficial effect:

1. cocoa butter is separated out with pure crystal formation β, and in process slurry dispersion evenly, there is not the situations such as coking gelatinization, and lower placement 6 months in the drier product obtained being placed on 23 ~ 25 DEG C, do not occur the situation of frosting.

2. preparation process is reversible, is unlikely to too harsh to the requirement of the condition of preparation process, is also applicable to general population's preparation.

Accompanying drawing explanation

Fig. 1 is the DSC collection of illustrative plates (representing the control sample in comparative example 1, test sample 1, test sample 2, test sample 3, test sample 4 and test sample 5 from bottom to up successively) of each sample in comparative example 1;

Fig. 2 is the DSC collection of illustrative plates (representing the test sample in comparative example 2, control sample 2, test sample 3 and test sample 4 from bottom to up successively) of each sample in comparative example 2.

Detailed description of the invention

Embodiment 1 ~ 5

S1, preprocessing raw material and auxiliary material: select qualified white granulated sugar, cocoa butter, cocoa liquor, alkalize cocoa, whole milk powder, PGPR, lecithin, vanillic aldehyde, sapn, monoglyceride and black cocoa power;

White granulated sugar, cocoa butter, cocoa liquor, alkalize cocoa, whole milk powder and black cocoa power is taken, mixing by formula ratio; S2, fine grinding: mixed chocolate base-material is refined process in Chocolate Fine Milling Machine, is 20 ~ 100 μm to its granular size;

S3, refining: the chocolate base-material after fine grinding is placed in chocolate refiner, is incubated at 50 ~ 55 DEG C and stirs, make its melting and mix;

After its complete melting mixing, add the PGPR of formula ratio, lecithin, vanillic aldehyde, sorbester p38 and monoglyceride, at 50 ~ 55 DEG C, be incubated 1 ~ 5 hour, keep in process stirring;

S4, temperature adjustment: the chocolate base-material after refining is carried out temperature adjustment process, the step of temperature adjustment process is, first the chocolate base-material after refining is cooled to 27 ~ 29 DEG C with the constant speed of 0.5 DEG C/min, is more directly again warming up to 32 ~ 33 DEG C from 27 ~ 29 DEG C;

S6, by shaping for the mold cools down after cast, in cooling forming process, chilling temperature is 20 DEG C, obtained.Turnover mould also makes the chocolate demoulding by applying little mechanical force on mould, the sweet-smelling chocolate all easily demoulding of embodiment 1 ~ 5 preparation of the application.

The sweet-smelling prepared by embodiment 1 ~ 5 is chocolate, and it is decorating film that is solid, that have fragility when normal temperature (in the application, referring to 10 ~ 30 DEG C), and it has smooth, bright rufous surface, homogeneous, fine and closely woven section.When practicality, can unexpected deliquescing, fusing, thawing, tasty and refreshing, tongue sense is fine and smooth, lubricious.

In the sweet-smelling chocolate of embodiment 1 ~ 5, each component and ratio thereof are in table 1.Wherein, in described cocoa butter, comprise the triglycerides of 97wt% ~ 99wt%; In described cocoa liquor, comprise the fat of 50wt% ~ 60wt%; The pH of described alkalize cocoa is 6.2 ~ 7.5, and it comprises the fat of 10wt% ~ 20wt%; In described whole milk powder, comprise the protein of 24wt% ~ 30wt% and the fat of 26wt% ~ 30wt%; Described sapn is sorbester p38, and its HLB value is 2.1; In described black cocoa power, comprise the cocoa butter of 10wt% ~ 12wt%.

The component of sweet-smelling chocolate prepared by table 1 embodiment 1 ~ 5 and consumption thereof

	Embodiment 1	Embodiment 2	Embodiment 3	Embodiment 4	Embodiment 5
						White granulated sugar	36 parts	30 parts	33 parts	38 parts	40 parts
Cocoa butter	33 parts	30 parts	31 parts	36 parts	40 parts
						Cocoa liquor	3 parts	1 part	2 parts	4 parts	5 parts
Alkalize cocoa	18 parts	10 parts	15 parts	18 parts	20 parts
						Whole milk powder	6 parts	1 part	3 parts	8 parts	10 parts
Black cocoa power	3 parts	1 part	2 parts	4 parts	5 parts
						PGPR	0.2 part	0.15 part	0.2 part	0.5 part	1 part
Lecithin	0.5 part	0.3 part	0.45 part	1.2 part	2.5 part
						Vanillic aldehyde	0.05 part	0.03 part	0.04 part	0.1 part	0.2 part
Sorbester p38	0.02 part	0.015 part	0.02 part	0.05 part	0.1 part
						Monoglyceride	0.03 part	0.02 part	0.02 part	0.05 part	0.1 part

Comparative example 1

Test sample: the sample prepared with embodiment 1 ~ 5 is test sample 1 ~ 5, to add the sample of the preparation of the mode of crystal seed for control sample, respectively it is carried out to the test of fusion temperature scope.

The concrete preparation process of control sample is: get 36 portions of white granulated sugars, 33 parts of cocoa butters, 3 parts of cocoa liquors, 18 portions of alkalize cocoas, 6 portions of whole milk powders and 3 portions of black cocoa powers, mixing; Going to fine grinding process in Chocolate Fine Milling Machine, is 20 ~ 100 μm to its granular size; Go in chocolate refiner, be incubated 1 ~ 5 hour and stir at 50 ~ 55 DEG C, melting mixes; Go to temperature adjustment process, first the chocolate base-material after refining is cooled to 27 ~ 29 DEG C with the constant speed of 0.5 DEG C/min, add 0.1 ~ 0.5 part of crystal formation β crystal seed when temperature drops to 35 ~ 36 DEG C, be more directly again warming up to 32 ~ 33 DEG C from 27 ~ 29 DEG C; Be poured in mould, in casting process, insulation is 32 ~ 33 DEG C; Again by its cooling forming at 20 DEG C, obtained.

Method of testing: the fusion temperature scope of chocolate samples.It is tested by differential thermal analysis (DSC).Its data acquisition is certainly in TAInstrumentsQ200MDSC.The chocolate of usual 3 ± 0.2mg (control sample in contrast test is identical with the granular size of test sample) is positioned in the aluminium crucible of not adding a cover, with the programming rate of 5 DEG C/min at the dry N of 40mL/min ₂protection under sample is warming up to 50 DEG C from 0 DEG C, the simultaneously thermal change of TA software records sample in temperature-rise period.In this application, the fusion temperature scope of chocolate samples is reported to peak temperature by initial fusion temperature.The fusion temperature range detection of chocolate samples, as shown in Fig. 1 and table 2, represents control sample, test sample 1, test sample 2, test sample 3, test sample 4 and test sample 5 from bottom to up successively in Fig. 1.

Test result: as shown in Table 2, based on crystal formation β in control sample, but wherein containing part crystal formation β ＇, this illustrates that utilization adds crystal seed technique and is difficult to reach the object changing into crystal formation β completely; Be all crystal formation β in test sample 1 ~ 5, wherein not containing other crystal formations, the mode of the application that gives reasons can obtain the object of pure crystal formation β.

The performance comparison result statistics of sample and control sample tested by table 2

Comparative example 2

Test sample: the sample prepared with embodiment 1 is test sample 1, to add merely the sample of the preparation of the mode of emulsifying agent for control sample, respectively it is carried out to the test of fusion temperature scope; In process, observe its complexity stirred simultaneously and whether have the situation of part coking to occur; In the drier in addition product obtained being placed on 23 ~ 25 DEG C, lower placement 6 months, observes its frosting situation.

The concrete preparation process of control sample 1 is:

S1, preprocessing raw material and auxiliary material: select qualified white granulated sugar, cocoa butter, cocoa liquor, alkalize cocoa, whole milk powder, PGPR, lecithin, vanillic aldehyde, sapn, monoglyceride and black cocoa power.Take 36 portions of white granulated sugars, 33 parts of cocoa butters, 3 parts of cocoa liquors, 18 portions of alkalize cocoas, 6 portions of whole milk powders and 3 portions of black cocoa powers, mixing;

S2, fine grinding: mixed chocolate base-material is refined process in Chocolate Fine Milling Machine, is 20 ~ 100 μm to its granular size;

After its complete melting mixing, add 0.75 part of PGPR and 0.05 part vanillic aldehyde, at 50 ~ 55 DEG C, be incubated 1 ~ 5 hour, keep in process stirring;

S6, by shaping for the mold cools down after cast, in cooling forming process, chilling temperature is 20 DEG C, obtained.Turnover mould also makes the chocolate demoulding by applying little mechanical force on mould.

The concrete preparation process of control sample 2 is: with reference to the preparation of control sample 1, distinguishing with it, changes PGPR into lecithin.

The concrete preparation process of control sample 3 is: with reference to the preparation of control sample 1, distinguishing with it, changes PGPR into sorbester p38.

The concrete preparation process of control sample 4 is: with reference to the preparation of control sample 1, distinguishing with it, changes PGPR into monoglyceride.

The method of testing of chocolate samples fusion temperature scope: it is tested by differential thermal analysis (DSC).Its data acquisition is certainly in TAInstrumentsQ200MDSC.The chocolate of usual 3 ± 0.2mg (control sample in contrast test is identical with the granular size of test sample) is positioned in the aluminium crucible of not adding a cover, with the programming rate of 5 DEG C/min at the dry N of 40mL/min ₂protection under sample is warming up to 40 DEG C from 0 DEG C, the simultaneously thermal change of TA software records sample in temperature-rise period.In this application, the fusion temperature scope of chocolate samples is reported to peak temperature by initial fusion temperature.The fusion temperature range detection of chocolate samples is as shown in Fig. 2 and table 3, and in Fig. 2, sample, control sample 2, test sample 3 and test sample 4 are tested in representative successively from bottom to up.

Test result: as shown in Table 3, based on crystal formation β in control sample, but wherein containing part crystal formation β ＇, this illustrates and only adds separately PGPR or lecithin or sorbester p38 or monoglyceride, is difficult to reach the object changing into crystal formation β completely; Be all crystal formation β in test sample, wherein not containing other crystal formations, the mode of the application that gives reasons can obtain the object of pure crystal formation β.And composite by the application, slurry dispersion in process evenly, there is not the situations such as coking gelatinization, and lower placement 6 months in the drier product obtained being placed on 23 ~ 25 DEG C, do not occur the situation of frosting.

The performance comparison result statistics of sample and control sample tested by table 3

The above is only the preferred embodiment of the present invention, protection scope of the present invention be not only confined to above-described embodiment, and all technical schemes belonged under thinking of the present invention all belong to protection scope of the present invention.It should be pointed out that for those skilled in the art, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should be considered as protection scope of the present invention.

Claims

1. a sweet-smelling chocolate, is characterized in that, comprises the component of following weight portion:

White granulated sugar 30 ~ 40 parts;

Cocoa butter 30 ~ 40 parts;

Cocoa liquor 1 ~ 5 part;

Alkalize cocoa 10 ~ 20 parts;

Whole milk powder 1 ~ 10 part;

Black cocoa power 1 ~ 5 part;

PGPR0.15 ~ 1 part;

0.3 ~ 2.5 part, lecithin;

Vanillic aldehyde 0.03 ~ 0.2 part;

Sapn 0.015 ~ 0.1 part;

Monoglyceride 0.02 ~ 0.1 part.

2. a kind of sweet-smelling according to claim 1 is chocolate, it is characterized in that,

In described cocoa butter, comprise the triglycerides of 97wt% ~ 99wt%;

In described cocoa liquor, comprise the fat of 45wt% ~ 55wt%;

In described black cocoa power, comprise the cocoa butter of 10wt% ~ 12wt%.

3. a kind of sweet-smelling according to claim 1 is chocolate, and it is characterized in that, described sapn is sorbester p38, and its HLB value is 2.1.

4. a kind of sweet-smelling according to claim 1 is chocolate, it is characterized in that, comprises the component of following weight portion:

White granulated sugar 36 parts;

Cocoa butter 33 parts;

Cocoa liquor 3 parts;

Alkalize cocoa 18 parts;

Whole milk powder 6 parts;

Black cocoa power 3 parts;

PGPR0.2 part;

0.5 part, lecithin;

Vanillic aldehyde 0.05 part;

Sapn 0.02 part;

Monoglyceride 0.03 part;

In described cocoa liquor, comprise the fat of 45wt% ~ 55wt%;

Described sapn is sorbester p38, and its HLB value is 2.1;

In described black cocoa power, comprise the cocoa butter of 10wt% ~ 12wt%.

5. a preparation method for a kind of sweet-smelling chocolate as described in any one of Claims 1 to 4, is characterized in that, comprise the steps: preprocessing raw material and auxiliary material, fine grinding, refining, temperature adjustment, moulding, obtained.

6. preparation method according to claim 5, is characterized in that, comprises the steps:

S2, fine grinding: by mixed chocolate base-material fine grinding;

S6, by shaping for the mold cools down after cast, obtained.

7. preparation method according to claim 6, is characterized in that,

In described S2, the granular size of the chocolate base-material after fine grinding is 20 ~ 100 μm;

8. an a kind of sweet-smelling as claimed in claim 1 is chocolate in order to prepare the purposes of chocolate decoration.