| 摘要 |
Preparation (I) of chocolate or an analogous product with a high water content in the form of micro-droplets dispersed in a continuous fat phase containing sugar crystals, comprises mixing chocolate or an analogous product with a stabilised water-in-oil emulsion (II) to prevent destruction of the structure of the emulsion and contact between the sugar and the non-fat solids of the cocoa and the dispersed aqueous phase, to produce a chocolate which can be transformed by traditional methods. (I) is preferably followed by heat treatment preferably at 25-30 degrees C for 1 hour to 1 week which results in the sugar crystals being partly or totally dissolved without affecting the structure of the water-in-oil emulsion. The final product contains 1-40 wt.% water. (II) contains 10-80 wt.% water and is mixed with chocolate or an analogous product in a ratio 1:20-2:1. The microdroplets of water comprise additives such as flavourings, vitamins, minerals, preservatives and active products. The mixing is carried out by a series of slowly moving helical strips. |
