| 摘要 |
The invention relates to the food industry, and more particularly to a method of producing a chocolate mass, and can be used for producing dark and milk chocolate with a low calorific value. To produce the chocolate composition, an aqueous solution of erythritol is prepared, the solution is mixed with cocoa liquor, the resulting mixture is condensed and crystallized to produce crumb, containing (in wt%) 74-84 erythritol, 15-25 cocoa liquor and not more than 1.5 water, and the resulting crumb is mixed with dietary fibres, a cocoa product in the form of cocoa liquor or cocoa butter and, optionally, powdered milk products, in the following ingredient ratio (in wt%): 30-60 crumb, 5-30 dietary fibres, 30-40 cocoa liquor or 12-15 cocoa butter and 0-25 powdered milk. The melted chocolate composition is mixed with an emulsion in the following ingredient ratio (in wt%): 80-95 chocolate composition and 5-20 emulsion. The technical result is an improvement in organoleptic indicators, such as the intensity of the chocolate flavour, an absence of off-flavours and aftertaste, a natural sweetness and the texture of the chocolate, at the same time as a reduction in the calorific content of the chocolate, and also an improvement in such physical properties as viscosity, yield stress, degree of shrinkage upon crystallization, and firmness. |
