| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to chocolate mass, and can be used for production of dark chocolate and milk chocolate with low energy value using oil in water emulsion type. Chocolate mass contains 80-95 wt% of chocolate composition, and 5-20 wt% water emulsion based on cocoa butter. Water emulsion based on cocoa butter contains 20-70 wt% of cocoa butter, 28-78 wt% of aqueous phase, 1-3 wt% emulsifying agent. Aqueous phase contains 50-90 wt% of water and 10-50 wt% of water-soluble substance. Chocolate composition according to a first version of invention comprises: 40-48 wt% ground cocoa, 30-50 wt% erythrite, 5-30 wt% of food fibres. Chocolate composition according to a second version of invention comprises: 10-12 wt% ground cocoa, 30-50 wt% erythrite, 5-30 wt% of food fibres, 12-14 wt% of cocoa butter, 18-24 wt% of powder milk products.EFFECT: proposed chocolate mass has improved organoleptic properties, that is, manifestation of a chocolate taste, absence of foreign flavour and aftertaste, natural sweetness and texture of chocolate, while reducing its caloric content, as well as improved physical properties, such as: viscosity, yield strength, degree of shrinkage at crystallisation and hardness.17 cl, 16 tbl, 6 ex |
