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Cocoa butter, also known as cocoa butter, is a milky hard natural vegetable oil, which is taken from cocoa liquor and is a very unique oil. Cocoa butter not only has a strong and beautiful unique fragrance, but also has a rather solid and brittle characteristic below 15℃. Cocoa butter melts quickly in your mouth and doesn't feel greasy at all; And unlike other general vegetable oils, it is easy to rancidity. Cocoa butter is an ideal special oil for chocolate, which has almost all the advantages of various vegetable oils. So far, no other oil has been found to be comparable to it.
Cocoa butter has a unique cocoa flavor and a short plastic process. Almost all solids are below 27℃ (melting begins at 27.7℃). It will melt rapidly with the increase of temperature and completely at 35℃. Therefore, it is an oil with both hardness and rapid dissolution. Cocoa butter is the most stable edible oil known, which contains natural antioxidants that can prevent deterioration, so that it can be preserved for 2~5 years and can be used for purposes other than food.
2 classification
Cocoa butter can be divided into natural cocoa butter and deodorized cocoa butter according to different production and technology. Natural cocoa butter is light yellow and has natural cocoa aroma; Deodorizing cocoa butter is to remove impurities, colors and smells in cocoa butter by physical methods on the basis of natural cocoa butter. Deodorized cocoa butter is bright lemon yellow and tasteless. Natural cocoa butter is widely used in the production of chocolate, cakes and other foods; Deodorized cocoa butter is generally used to produce high-grade cosmetics and medicines, but rarely used in food production.
3 melting point
[1] Cocoa butter has α, γ, β' and β crystals with melting points of 17, 23, 26 and 35–37 C, respectively. Making chocolate usually only uses β crystal with the highest melting point, but a single crystal structure will make the texture smooth.
Four cocoa trees
Can be a tropical evergreen plant, belonging to Sterculiaceae. Its development is slow and subtle. Cocoa beans can only be produced after 5-7 years of planting. The yield is the highest when the tree reaches 25 years old, and then it gradually degrades. The ripening period of fruit is 4-6 months. It ripens twice a year, the main harvest season is10-65438+February, and the cocoa tree harvest season in Ecuador is a little later, generally from 65438+February to 65438+1October of the following year. The fruit is pod-shaped, with a length of 15-30 cm, green outside and 30.40 fruits inside, which need to be fermented after harvesting.
Cocoa has a high nutritional value, and its main components are cocoa butter, theobromine and caffeine, that is, minerals such as carbohydrates, fats, protein, magnesium and potassium, and alkaloids (rutaecarpine, etc. ).
Cocoa beans are the main raw materials for making chocolate, as well as semi-finished and finished products. Such as crushed cocoa, cocoa pulp, cocoa liquid or juice, cocoa butter, cocoa cake and cocoa powder, and the remaining cocoa can also be used as raw materials for cosmetics, animal feed and wine making.
Cocoa butter is a natural fat in cocoa beans and does not raise blood cholesterol. And make chocolate have unique smoothness and instant properties. Studies have shown that cocoa butter, despite its high saturated fat content, does not raise blood cholesterol like other saturated fats. This is because it contains high content of stearic acid. Stearic acid is one of the main fatty acids in cocoa butter, which can reduce cholesterol in blood.
Cocoa butter represents the "gold content" of chocolate.
In fact, taking cocoa butter as an index to measure pure chocolate is related to its health benefits. American researchers say that cocoa butter is rich in polyphenols and has antioxidant function, which can protect the human body from a series of diseases and reduce the impact of aging. So the content of cocoa butter is also called the gold content of chocolate.
According to insiders, non-cocoa butter, such as cocoa butter substitutes and cocoa butter analogues, can be made into natural cocoa butter by a series of artificial methods, but the taste is far from natural cocoa butter. Generally speaking, pure chocolate with high natural cocoa butter content has pure and rich taste and soft and smooth entrance. It is reported that the price of pure cocoa butter is more than 30 thousand yuan per ton, while the price of cocoa butter substitute is only 7,000 yuan to 8,000 yuan.
5 related stories
No matter whether today's human beings are "sophisticated" or "ungrateful", delicious chocolate candy has already "flown into the homes of ordinary people", and it is even almost a household name, and it is known to all women and children. However, the tropical plant cocoa tree, the main raw material for making chocolate, is "hidden in the boudoir" and almost forgotten by people.
At that time, after Columbus discovered the new continent of America, Europeans flocked to this fertile land of America in order to realize their dream of getting rich. Europeans did learn a lot from Native Americans, and made full use of these things, played a huge role and gained rich wealth.
At that time, the Spanish went to Mexico and saw Indian coins as plant seeds in the market. This coin can be ground into powder and mixed with corn flour to make cakes, which are very popular among Indians. It is said that eating this kind of cake will make people feel refreshed and tired. The seeds of this plant are called "chocolate skin" by Indians and "chocolate" by Spaniards. This kind of tree with "chocolate skin" grows in virgin forest, which is relatively rare. Indians have to search in the big forest to pick the "chocolate skin". This kind of tree was called "Cocoa Hutoli" by Indians, and later botanists named it "Cocoa Tree" according to this pronunciation. The Spaniards attached great importance to "chocolate", shipped it back to Spain, and told the king about its magical effect. The king of Spain personally tasted "chocolate" and instructed to collect a large number of cocoa seeds from Mexico and establish the first chocolate processing and manufacturing factory in Spain. For hundreds of years, westerners have constantly renovated chocolate patterns and produced thousands of chocolate candy foods, which have played a very good role in enriching human food.
Keke is an interesting little tree of Sycamore. Its biggest feature is "old stems blossom" and "old stems bear fruit". Flowers bloom directly on the trunk, and fruits also bear directly on the trunk. Flowers are small and fruits are big. The fruit is oval, with ridges on the surface and orange-yellow. Each fruit weighs about 1kg, and each cocoa tree can bear 60-70 fruits. Cocoa seeds contain a kind of cocoa butter, which is solid at room temperature, but it begins to melt at 37 degrees, while the temperature of human mouth is 37.5 degrees, so chocolate made of cocoa butter will not melt in your hands, but in your mouth. "Only in the mouth, not in the hand" has become the most proud advertising word for chocolate merchants. Cocoa powder has great heat energy. If doctors can eat cocoa powder before the operating table and before the pilot takes off, they can maintain their vigorous energy for a long time. In addition, cocoa powder is rich in protein, which is nutritious and exciting, and can be used as a high-grade beverage.
Tea, coffee and cocoa are the three major drinks in the world. Tea originated in Asia, coffee originated in Africa and cocoa originated in America, which seems to be a clever arrangement. No matter where it originated, plants are the common wealth of mankind and will serve all mankind.
Sixth generation cocoa butter
Cocoa butter substitute (CBS) is a kind of artificial stearin that can melt rapidly. Its triglyceride composition is completely different from that of natural cocoa butter, but its physical properties are close to that of natural cocoa butter. Because there is no need to adjust the temperature when making chocolate, it is also called non-temperature-adjusted stearin, which is also different from cocoa butter. Different types of raw oil can be used for processing, which can be divided into:
Stearyl laurate
This kind of cocoa butter substitute is made from lauric acid oil by selective hydrogenation, and then the physical properties are close to those of natural cocoa butter, such as hardened palm kernel oil. The triglyceride fatty acid in this kind of oil is mainly lauric acid, the content is 45-99%, and the unsaturated fat content is low. Characterized by being composed of short carbon chain fatty acid glycerides, with high saturation, iodine value of about 2-6 and saponification value of 240-250. Advantages and disadvantages of glyceryl laurate stearate are as follows:
Advantages: below 20 degrees, good hardness, brittleness and shrinkage, good coating and good taste! There is no need to adjust the temperature when making chocolate, which simplifies the making process. In the process of processing, the crystallization speed is fast and the residence time in the cooling device is short.
Disadvantages: Because lipolytic enzyme decomposes fat, the product produces pungent soapy smell; The deformation temperature of cocoa butter substitute is lower than that of natural cocoa butter. Chocolate is easy to deform at high temperature and has poor compatibility with natural cocoa butter. If the penetration of natural cocoa butter is too high, the hardness of chocolate will be reduced, and the product will be prone to frosting, light in taste and wide in melting point. The chocolate made has a waxy feeling!
Non-lauric stearin
This cocoa butter substitute is made of non-lauric oils such as soybean oil, cottonseed oil and rice bran oil (usually classified as CBR, that is, cocoa butter substitute) as raw materials, which are hydrogenated or selectively hydrogenated into stearin, and then substances with similar physical properties to natural cocoa butter are extracted by solvent crystallization, and then the product is obtained by catalyst removal and deodorization, with iodine value of 52-67 and saponification value of 186-200. The melting point is 34-40 degrees, which is similar to cocoa butter in hardness, brittleness, contractibility and coating performance, but it has poor compatibility and slow oral dissolution, which is due to the isomer formed by hydrogenation of oleic acid, which expands the melting point range of glyceride. Because its chemical composition and physical properties are very different from those of natural cocoa butter, its use is limited!
superiority
There is no need to adjust the temperature to make chocolate, and the price of chocolate is half cheaper than cocoa butter; There is no risk of soap smell; Moreover, the compatibility with natural cocoa butter is better than stearin laurate, and the heat resistance is good!
disadvantaged
Because of the wide melting point range, chocolate melts slowly in the mouth and has a waxy feeling, so it has small shrinkage and poor brittleness during crystallization.
7 kinds of cocoa butter
Cocoa butter is made from natural cocoa beans. Because the production of raw materials is limited by climatic conditions, the output is far from meeting the needs of chocolate production. Therefore, the international market is expensive, generally 5- 10 times higher than ordinary oil, and natural resources are scarce, so there is cocoa butter-like (CBE for short).
Cocoa-like butter is extracted from natural plant fat. At present, some countries use butter nuts, palm oil, Borneo butter and mango butter to produce cocoa butter, which is prepared by fractionation and purification. Its triglyceride fatty acid composition and characteristics are very close to those of natural cocoa butter. When making chocolate, cocoa butter needs to be blended (so it is also called tempering stearin. Generally, the dosage of cocoa butter is 5%-50% to reduce the cost. At the same time, the chocolate made of cocoa butter-like has reached a confusing level in terms of viscosity, hardness, brittleness, expansion and contraction, fluidity and coating, especially at 30-35 degrees, almost as sweet and delicious as natural cocoa butter, and has no sense of life!
Additional remarks
July 2004 1, the national mandatory standard "chocolate and chocolate products" was implemented. Compared with the chocolate standard of 1992, the biggest progress of this standard is to modify the name of pure chocolate. The new standard stipulates that the fat content of non-cocoa butter in chocolate should not exceed 5%, and the lower limit of cocoa butter content in chocolate should not be less than 20% for white chocolate and 18% for dark chocolate. But there is no specific lower limit for milk chocolate. According to industry sources, the market of pure chocolate will be bigger and bigger.
The cocoa butter content in chocolate and chocolate products should be at least greater than 18% (except milk chocolate). When buying chocolate products, be sure to see the ingredients clearly. For example, a product containing more than 5% non-cocoa butter (including cocoa butter-like and cocoa butter substitutes) cannot be called chocolate. Don't be confused by the word "chocolate" on the package.
Eight physical and chemical indexes
Sensory index
Project indicator
The color after melting is bright lemon yellow to light gold.
The transparency is clear and transparent to slightly turbid, and there is no turbidity.
The smell of gas has normal cocoa aroma, and there is no musty, burnt, spicy or other peculiar smell.
Physical and chemical indicators
Project indicator
Color value (gk2cr2o7/100 ml H2SO4) ≤ 0.15.
Refractive index (n 40/d)1.4560 ~1.4590
Moisture and volatile matter% ≤0.20
Free fatty acid (calculated by oleic acid)% ≤ 1.75
The valence state of iodine (g I/100g) is 33 ~ 42.
Saponification price (mg KOH/ g) 188 ~ 198.
Unsaponifiable matter% 0.35
Extinction value (E 1cm/270nm) ≤0. 14.
Melting point (sliding) 30 ~ 34℃
health index
Project indicator
Arsenic (AS)mg/≤0. 1
function
1. Cocoa butter is rich in polyphenols and has antioxidant function, which can protect human body against a series of diseases and reduce the effects of aging. So the content of cocoa butter is also called the gold content of chocolate. Pure chocolate with high natural cocoa butter content has pure and rich flavor and soft and smooth entrance.
2. Because of its smooth texture and sweet smell, it is the raw material of soap, shower gel and other cosmetics and skin care products. It is also used as a lubricant for anal medication. [2]
3. Swedish researchers have followed up more than 37,000 men for as long as 10 years, and found that people who eat more chocolate have a significantly lower risk of stroke. Eating an average of 62.9 grams of chocolate per week reduces the risk of stroke by 65,438+07%. [3]
Germany, Sweden and other countries have "chocolate to prevent stroke" research. Researchers have found that eating moderate amounts of chocolate can really reduce the risk of stroke. Because dark chocolate contains flavonoids with antioxidant effect, it can prevent arteriosclerosis, increase myocardial vitality and relax muscles, which is beneficial to the prevention and treatment of cardiovascular diseases. Experts suggest eating more dark chocolate with high cocoa butter. [3]