NON-HYDROGENATED CHOCOLATE WITH COCOA BUTTER ALTERNATIVE AND PREPARATION METHOD THEREFOR

Abstract

The present invention discloses a non-hydrogenated cocoa butter replacer chocolate and manufacturing method thereof consisting of the following percentages of raw materials: a non-hydrogenated vegetable oil: 35-50%; a white sugar: 30-50%; a cocoa powder: 6-30%; a milk powder: 5%-40%; a maltodextrin: 1-10%; a soybean protein: 2-8%; a glyceryl monostearate: 1-5%; a soybean phospholipid: 0.2-0.5%; a polyglycerol polyricinoleate: 0.1-0.3%; a sucrose fatty acid ester: 0.1-0.3%; a food flavor: 0.01-0.1%. Compared with the prior art, the present invention has the following advantages: (1) The non-hydrogenated cocoa butter replacer chocolate of the invention does not contain hydrogenated vegetable oil and does not contain trans-fatty acids and can meet people's requirements in health and nutritious foods in today's society. (2) When non-hydrogenated vegetable oil is used as a raw material to prepare cocoa butter replacer chocolate in the present invention, the synergistic effect of the emulsifier overcomes the disadvantages of non-hydrogenated vegetable oils in the process of chocolate production being a soft texture, the process being not easy to operate and the product having a bad taste, and it meets the requirements on quality by the customers.

Claims

1. A chocolate made from non-hydrogenated cocoa butter replacer, characterized in that the chocolate consists of following percentages by weight of raw materials: non-hydrogenated vegetable oil: 35-50%; white sugar: 30-50%; cocoa powder: 6-30%; milk powder: 5%-40%; maltodextrin: 1-10%; soybean protein: 2-8%; glyceryl monostearate: 1-5%; soybean phospholipid: 0.2-0.5%; polyglycerol polyricinoleate: 0.1-0.3%; sucrose fatty acid ester: 0.1-0.3%; and food flavor: 0.01-0.1%.

2. The chocolate made from non-hydrogenated cocoa butter replacer according to claim 1, characterized in that the non-hydrogenated vegetable oil is a mixture of refined palm kernel oil and coconut oil.

3. The chocolate made from non-hydrogenated cocoa butter replacer according to claim 2, characterized in that the refined palm kernel oil and coconut oil have a weight ratio of 25-28:10-12.

4. The chocolate made from non-hydrogenated cocoa butter replacer according to claim 1, characterized in that the milk powder is a skimmed milk powder or a whey powder.

5. A method for preparing the non-hydrogenated cocoa butter replacer chocolate of claim 1, comprising the steps of: 1) pulverizing the white sugar, using a powder sugar machine, into a sugar powder; 2) putting the non-hydrogenated vegetable oil, the sucrose fatty acid ester, and the glyceryl monostearate into a melting pot to melt to obtain an oil phase, which is kept at 70-90 C. for use; 3) mixing the sugar powder, the cocoa powder, the milk powder, the soy protein powder, the maltodextrin, and a portion of the oil phase; transferring resulting mixture to a two-roll mill and a five-roll mill to grind to 15-30 microns; transporting resulting milled mixture to a mixing tank with shear agitation function; adding the remaining of the oil phase; shearing, and stirring until a uniform chocolate slurry is formed, followed by adding the soybean phospholipid, the polyglycerol ricinoleiceate, and the food flavor; and 4) transporting the finely milled material to an insulation tank for chocolate, and then pouring, using a pouring machine, or manually pouring into a cooling channel for cooling at 3-10 C.; after cooling, performing packaging, inspection, and storage.

6. The preparation method according to claim 5, characterized in that in step 3), during the milling process, the mixture is subjected to three successive stages of tightening grids with a milling time of 8-10 hours and a heating temperature of 50-75 C. until the chocolate slurry is finely milled to 15-30 microns, followed by loosening the grids; and then adding the soybean phospholipid, the polyglycerol polyricinoleate, and the food flavor, followed by mixing for half an hour before delivery to the chocolate insulation tank and filling.

Description

DETAILED DESCRIPTION

[0029] The technical features of the present invention are further described below in conjunction with specific examples.

EXAMPLE 1

[0030] The recipe for producing 100 kg of non-hydrogenated cocoa butter replacer chocolate is as follows: non-hydrogenated refined palm kernel oil: 28 kg; non-hydrogenated coconut oil: 10 kg; white sugar: 32 kg; cocoa powder: 8 kg; skim milk powder: 10 kg; whey powder: 2.5 kg; maltodextrin: 4.85 kg; soybean protein powder: 1.8 kg; glyceryl monostearate: 2 kg; soy phospholipid: 0.4 kg; a polyglycerol polyricinoleate: 0.2 kg; sucrose fatty acid ester: 0.2 kg; and food flavor vanillin: 0.05 kg.

[0031] Preparation Process:

[0032] 1) pulverizing the white sugar, using a sugar powder machine, into a sugar powder.

[0033] 2) putting the non-hydrogenated vegetable oil, the sucrose fatty acid ester, and the glyceryl monostearate into a melting pot to melt to obtain an oil phase, which is kept at 70-90 C. for use.

[0034] 3) mixing the sugar powder, the cocoa powder, the milk powder, the soy protein powder, the maltodextrin, and a portion of the oil phase; and transferring the mixture to a two-roll mill and a five-roll mill to grind to 15-30 microns. Then, transporting the milled mixture to a mixing tank with shear agitation function. Adding the remaining oil phase to the milled mixture, shearing, and stirring the mixture until a uniform chocolate slurry is formed. Finally, adding the soybean phospholipid, the polyglycerol polyricinoleate, and the food flavor.

[0035] 4) transporting the finely milled material to an insulation tank for chocolate, and then pouring with a pouring machine or manually pouring into a cooling channel for cooling at 3-10 C. After cooling, performing packaging, inspection, and storage.

[0036] Finished warehouse temperature should be maintained at 18-25 C. and relative humidity60%.

[0037] The chocolate obtained by the above method has been tested. Its trans-fatty acid content is 0, its texture is no longer soft, and its operability is good, without vegetable oil taste and having good taste and mouthfeel. This product is compared with a hydrogenated cocoa butter replacer chocolate. The specific results are shown in Table 1.

TABLE-US-00001 TABLE 1 Comparison between non-hydrogenated cocoa butter replacer chocolate and hydrogenated cocoa butter replacer chocolate trans fatty acid content operability hardness Flavor/taste non-hydrogenated 0 good moderate soft, pure chocolate hydrogenated 0.1-0.3 good hard texture soft chocolate

EXAMPLE 2

[0038] The recipe for producing 100 kg of non-hydrogenated cocoa butter replacer chocolate is as follows: non-hydrogenated refined palm kernel oil: 25 kg; non-hydrogenated coconut oil: 12 kg; white sugar: 35 kg; cocoa powder: 7 kg; skim milk powder: 8 kg; whey powder: 4 kg; maltodextrin: 3.5 kg; soybean protein powder: 2 kg; glyceryl monostearate: 2.5 kg; soy phospholipid: 0.5 kg; polyglycerol polyricinoleate: 0.2 kg; sucrose fatty acid ester: 0.2 kg; and food flavor vanillin: 0.1 kg.

[0039] Preparation Process:

[0040] 1) pulverizing the white sugar, using a powder sugar machine, into a sugar powder.

[0041] 2) putting the non-hydrogenated vegetable oil, the sucrose fatty acid ester, and the glyceryl monostearate into a melting pot to melt to obtain an oil phase, which is kept at 70-90 C. for use.

[0042] 3) mixing the sugar powder, the cocoa powder, the milk powder, the soy protein powder, the maltodextrin, and a portion of the oil phase, and transferring the mixture to a two-roll mill and a five-roll mill to grind to 15-30 microns. Then, transporting the milled mixture to a mixing tank with shear agitation function, and adding the remaining oil phase, shearing, and stirring until a uniform chocolate slurry is formed. Finally, adding the soybean phospholipid, the polyglycerol polyricinoleate, and the food flavor.

[0043] 4) transporting the finely milled material to an insulation tank for chocolate, and then pouring with a pouring machine or manually pouring into a cooling channel for cooling at 3-10 C. After cooling, performing packaging, inspection, and storage.

[0044] Finished warehouse temperature should be maintained at 18-25 C. and relative humidity60%.

[0045] The chocolate obtained by the above method has been tested. Its trans-fatty acid content is 0, its texture is no longer soft, and its operability is good, without vegetable oil taste and having good taste and mouthfeel. This product is compared with the hydrogenated cocoa butter replacer chocolate. The specific results are shown in Table 2.

TABLE-US-00002 TABLE 2 Comparison between non-hydrogenated cocoa butter replacer chocolate and hydrogenated cocoa butter replacer chocolate trans fatty acid content operability hardness Flavor/taste non-hydrogenated 0 good moderate soft, pure chocolate hydrogenated 0.1-0.3 good hard texture soft chocolate

EXAMPLE 3

[0046] The recipe for producing 100 kg of non-hydrogenated cocoa butter replacer chocolate is as follows: non-hydrogenated refined palm kernel oil: 28 kg; non-hydrogenated coconut oil: 12 kg; white sugar: 30 kg; cocoa powder: 9 kg; skim milk powder: 7 kg; whey powder: 3 kg; maltodextrin: 5 kg; soybean protein powder: 2.6 kg; glyceryl monostearate: 2.5 kg; soy phospholipid: 0.45 kg; polyglycerol polyricinoleate: 0.2 kg; sucrose fatty acid ester: 0.2 kg; and food flavor vanillin: 0.05 kg.

[0047] Preparation Process:

[0048] 1) pulverizing the white sugar, using a powder sugar machine, into a sugar powder.

[0049] 2) putting the non-hydrogenated vegetable oil, the sucrose fatty acid ester, and the glyceryl monostearate into a melting pot to melt to obtain an oil phase, which is kept at 70-90 C. for use.

[0050] 3) mixing the sugar powder, the cocoa powder, the milk powder, the soy protein powder, the maltodextrin, and a portion of the oil phase. Transferring the mixture to a two-roll mill and a five-roll mill to grind to 15-30 microns, and then transporting the milled mixture to a mixing tank with shear agitation function. Adding remaining fats, shearing, and stirring until a uniform chocolate slurry is formed. Finally adding the soybean phospholipid, the polyglycerol ricinoleiceate, and the food flavor.

[0051] 4) transporting the finely milled material to an insulation tank for chocolate, and then pouring with a pouring machine or manually pouring into a cooling channel for cooling at 3-10 C. After cooling, performing packaging, inspection, and storage.

[0052] Finished warehouse temperature should be maintained at 18-25 C. and relative humidity60%.

[0053] The chocolate obtained by the above method has been tested. Its trans-fatty acid content is 0, and its texture is no longer soft, and its operability is good, without vegetable oil taste and having good taste and mouthfeel. This product is compared with a hydrogenated cocoa butter replacer chocolate. The specific results are shown in Table 3.

TABLE-US-00003 TABLE 3 Comparison between non-hydrogenated cocoa butter replacer chocolate and hydrogenated cocoa butter replacer chocolate trans fatty acid content operability hardness Flavor/taste non-hydrogenated 0 good moderate soft, pure chocolate hydrogenated 0.1-0.3 good hard texture soft chocolate

COMPARATIVE EXAMPLES

[0054] The comparative examples mainly examine the effects of the synergistic use of emulsifiers on the properties of chocolate products, such as stability, handling, and hardness.

COMPARATIVE EXAMPLE 1

[0055] Recipe: non-hydrogenated refined palm kernel oil: 28 kg; non-hydrogenated coconut oil: 12 kg; white sugar: 30 kg; cocoa powder: 9 kg; skim milk powder: 7 kg; whey powder: 3 kg; maltodextrin: 5 kg; soybean protein powder: 2.6 kg; glyceryl monostearate: 0 kg; soy phospholipid: 0.45 kg; polyglycerol polyricinoleate: 0.2 kg; sucrose fatty acid ester: 0.2 kg; and food flavor vanillin: 0.05 kg.

[0056] Preparation process is similar to that of Example 1.

COMPARATIVE EXAMPLE 2

[0057] Recipe: non-hydrogenated refined palm kernel oil: 28 kg; non-hydrogenated coconut oil: 12 kg; white sugar: 30 kg; cocoa powder: 9 kg; skim milk powder: 7 kg; whey powder: 3 kg; maltodextrin: 5 kg; soybean protein powder: 2.6 kg; glyceryl monostearate: 2.5 kg; soy phospholipid: 0.45 kg; polyglycerol polyricinoleate: 0.2 kg; sucrose fatty acid ester: 0 kg; and food flavor vanillin: 0.05 kg.

[0058] Preparation process is similar to that of Example 1.

[0059] The stability, operability and hardness of the chocolate products obtained from the above three comparative examples were compared respectively, and the specific results are shown in Table 4.

TABLE-US-00004 TABLE 4 Comparison results of performance of chocolate products made from Example 3 and Comparative Examples 1 and 2 Property test sample operability hardness stability taste Example 3 chocolate moderate, delicate tissue, smooth and is plastic neither no separation delicate and easy to soft nor for a long time, handle hard no cracking after freezing Comparative poor soft tough tissue, melting Example 1 plasticity, texture separation for and rough not easy to a long time, feeling operate cracking after freezing Comparative poor soft tough tissue, melting Example 2 plasticity, texture separation for and rough not easy to a long time, feeling operate cracking after freezing