CN109198126A - A kind of production method of jumping candy chocolate - Google Patents
A kind of production method of jumping candy chocolate Download PDFInfo
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- CN109198126A CN109198126A CN201811224125.7A CN201811224125A CN109198126A CN 109198126 A CN109198126 A CN 109198126A CN 201811224125 A CN201811224125 A CN 201811224125A CN 109198126 A CN109198126 A CN 109198126A
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- Prior art keywords
- chocolate
- cocoa
- liquid
- jumping candy
- production method
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
A kind of production method of jumping candy chocolate, production method is the following steps are included: S1, liquid chocolate is provided, S2, liquid chocolate is subjected to temperature adjustment in temperature equipment, to provide stable liquid chocolate, S3, liquid chocolate is poured in casting equipment, S4, jumping candy is added in relatively closed space, wherein liquid chocolate is provided until 85 weight %, S5, the cooling chocolate mixtures in cooling equipment, it is demoulded after chocolate mixtures solidification, S6, chocolate coagulum is carried out in wrapping up in powder equipment to wrap up in powder, substitute of cocoa fat production method is the following steps are included: S1, liquid chocolate is provided, S2, liquid chocolate is poured in casting equipment, S3, jumping candy is added in relatively closed space, wherein liquid chocolate is provided until 85 weight %, S4, it is set in cooling Standby middle cooling chocolate mixtures demould after chocolate mixtures solidification, and S5 carries out chocolate coagulum in wrapping up in powder equipment to wrap up in powder.
Description
Technical field
The present invention relates to jumping candy chocolate manufacture technology field more particularly to a kind of production sides of jumping candy chocolate
Method.
Background technique
Chocolate is one of pan work of high nutrition, and by cocoa derived product (cocoa butter, cocoa liquor, cocoa
Powder), sweetener (sucrose), the mixing such as dairy products by grinding, temperature adjustment, casting, cool down and be prepared.Cocoa mixture can be with
Comprising other ingredient, ingredient in addition may include non-cocoa plants fat, specific nutrition fortifier etc..
Though chocolate production method in the prior art is multifarious but is ten thousand changes always not from wherein, often changing
The nutrient characteristics of chocolate can be made to change while production, to influence mouthfeel.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and a kind of jumping candy chocolate proposed
Production method.
To achieve the goals above, present invention employs following technical solutions:
A kind of production method of jumping candy chocolate, the production method the following steps are included:
S1 provides liquid chocolate,
The liquid chocolate is carried out temperature adjustment in temperature equipment by S2, to provide stable liquid chocolate,
S3 is poured the liquid chocolate in casting equipment,
S4 adds jumping candy in relatively closed space, wherein the liquid chocolate is provided up to 85 weight %,
S5, the cooling chocolate mixtures in cooling equipment demould after the chocolate mixtures solidification,
S6 carries out the chocolate coagulum to wrap up in powder in wrapping up in powder equipment.
A kind of production method (substitute of cocoa fat) of jumping candy chocolate, the production method the following steps are included:
S1 provides liquid chocolate,
S2 is poured the liquid chocolate in casting equipment,
S3 adds jumping candy in relatively closed space, wherein the liquid chocolate is provided up to 85 weight %,
S4, the cooling chocolate mixtures in cooling equipment demould after the chocolate mixtures solidification,
S5 carries out the chocolate coagulum to wrap up in powder in wrapping up in powder equipment.
The liquid chocolate includes cocoa derived product (cocoa butter, cocoa liquor), dairy products and sweetening material (sucrose),
The cocoa butter used for natural palmin, be using pure cocoa bean as raw material, through cleaning, screen, roast, shell, defibrination,
The techniques such as machine squeezing are made, rather than cacaolike butter or substitute of cocoa fat, the liquid chocolate include suitable cocoa butter replacers, packet
Include cacaolike butter (CBE), substitute of cocoa fat (CBR, CBS), cocoa derived product (cocoa liquor or cocoa power), dairy products and sweet taste
Expect (sucrose).
The fat that the liquid chocolate uses for the substitute of cocoa butter, be with corn oil, palm oil, palm-kernel oil,
Coconut oil, rapeseed oil are raw material, and the techniques such as refined, hydrogenation, part hydrogenation, transesterification are made, and can partly or entirely be replaced
Cocoa derived product (cocoa butter, cocoa liquor).
The liquid chocolate includes the cocoa derived product of at least 25 weight %, including cocoa butter, non-fat cocoa solid
Object (in terms of dry matter).
The liquid chocolate includes the milk solids (in terms of dry matter) of at least 12 weight %, including at least 2.5 weights
The butter oil (in terms of dry matter) of % is measured, the liquid chocolate includes the increment cocoa butter replacer until 45 weight %, packet
Include cacaolike butter, substitute of cocoa fat (CBR, CBS).
The liquid chocolate includes the non-fat cocoa solids (in terms of dry matter) of at least 4.5 weight %, the liquid
Body chocolate includes that liquid chocolate described in the milk solids (in terms of dry matter) of at least 12 weight % includes until 40 weight %
Bulk sweeteners material (sucrose).
The chocolate coagulum includes the jumping candy of at least 15 weight %, including at least one sweetening material, carbon dioxide,
The step S2, the liquid chocolate need to can make the liquid through temperature equipment temperature adjustment to being poured after 29 DEG C to 31 DEG C
Chocolate appearance is good, increases heat-resisting and thermal stability, is convenient for product stripping, and the jumping candy need to be in relatively closed sky
Between, the liquid chocolate is added to specific equipment.
The closed space, closed apparatus leak jumping candy to interlayer according to die location, extremely to mold row
After opposite position, interlayer detaches automatically, and jumping candy is added to the liquid chocolate, and mechanical oscillation 30 seconds are by gas in mold
After body excludes, into cooling equipment solidification, the carbon dioxide in jumping candy is avoided to meet the moisture loss in air or air.
The chocolate mixtures are through appropriate cooling, and to guarantee that product normally demoulds, cooling temperature is in 8 DEG C to 10 DEG C models
It encloses, 20 to 25 minutes cooling times, the chocolate coagulum need to be in wrapping up in powder equipment, and heating temperature is in 28 DEG C to 30 DEG C ranges
Heating, so that cocoa power is uniformly attached to chocolate coagulum surface.
Compared with prior art, the beneficial effects of the present invention are:
1. can be through the invention in the jumping candy chocolate that the method for this aspect provides, aromatic, fine and smooth, mouthfeel is interesting
, in addition to aromatic, the fine and smooth feature of conventional chocolate, can also be mentioned by the jumping candy chocolate that this aspect provides for consumer
For the interesting mouthfeel that conventional chocolate cannot provide, the dual mouthfeel that chocolate and jumping candy flounce in mouth is enjoyed.
2. the jumping candy in the jumping candy chocolate is very sensitive to air and humidity compared with conventional chocolate, meet empty
Moisture loss in gas or air, to lose the mouthfeel to flounce in mouth.Suitably, the present invention provides how by jumping candy
It injects in liquid chocolate, is evenly distributed on it in liquid chocolate, avoid meeting air or moisture loss.
Specific embodiment
Below in conjunction in the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
Embodiment 1: a kind of production method of jumping candy chocolate, the production method the following steps are included:
S1 provides liquid chocolate,
The liquid chocolate is carried out temperature adjustment in temperature equipment by S2, to provide stable liquid chocolate,
S3 is poured the liquid chocolate in casting equipment,
S4 adds jumping candy in relatively closed space, wherein the liquid chocolate is provided up to 85 weight %,
S5, the cooling chocolate mixtures in cooling equipment demould after the chocolate mixtures solidification,
S6 carries out the chocolate coagulum to wrap up in powder in wrapping up in powder equipment.
The liquid chocolate includes cocoa derived product (cocoa butter, cocoa liquor), dairy products and sweetening material (sucrose),
The cocoa butter used for natural palmin, be using pure cocoa bean as raw material, through cleaning, screen, roast, shell, defibrination,
The techniques such as machine squeezing are made, rather than cacaolike butter or substitute of cocoa fat, the liquid chocolate include suitable cocoa butter replacers, packet
Include cacaolike butter (CBE), substitute of cocoa fat (CBR, CBS), cocoa derived product (cocoa liquor or cocoa power), dairy products and sweet taste
Expect (sucrose).
The fat that the liquid chocolate uses for the substitute of cocoa butter, be with corn oil, palm oil, palm-kernel oil,
Coconut oil, rapeseed oil are raw material, and the techniques such as refined, hydrogenation, part hydrogenation, transesterification are made, and can partly or entirely be replaced
Cocoa derived product (cocoa butter, cocoa liquor).
The liquid chocolate includes the cocoa derived product of at least 25 weight %, including cocoa butter, non-fat cocoa solid
Object (in terms of dry matter).
The liquid chocolate includes the milk solids (in terms of dry matter) of at least 12 weight %, including at least 2.5 weights
The butter oil (in terms of dry matter) of % is measured, the liquid chocolate includes the increment cocoa butter replacer until 45 weight %, packet
Include cacaolike butter, substitute of cocoa fat (CBR, CBS).
The liquid chocolate includes the non-fat cocoa solids (in terms of dry matter) of at least 4.5 weight %, the liquid
Body chocolate includes that liquid chocolate described in the milk solids (in terms of dry matter) of at least 12 weight % includes until 40 weight %
Bulk sweeteners material (sucrose).
The chocolate coagulum includes the jumping candy of at least 15 weight %, including at least one sweetening material, carbon dioxide,
The step S2, the liquid chocolate need to can make the liquid through temperature equipment temperature adjustment to being poured after 29 DEG C to 31 DEG C
Chocolate appearance is good, increases heat-resisting and thermal stability, is convenient for product stripping, and the jumping candy need to be in relatively closed sky
Between, the liquid chocolate is added to specific equipment.
The closed space, closed apparatus leak jumping candy to interlayer according to die location, extremely to mold row
After opposite position, interlayer detaches automatically, and jumping candy is added to the liquid chocolate, and mechanical oscillation 30 seconds are by gas in mold
After body excludes, into cooling equipment solidification, the carbon dioxide in jumping candy is avoided to meet the moisture loss in air or air.
The chocolate mixtures are through appropriate cooling, and to guarantee that product normally demoulds, cooling temperature is in 8 DEG C to 10 DEG C models
It encloses, 20 to 25 minutes cooling times, the chocolate coagulum need to be in wrapping up in powder equipment, and heating temperature is in 28 DEG C to 30 DEG C ranges
Heating, so that cocoa power is uniformly attached to chocolate coagulum surface.
Embodiment 2: a kind of production method (substitute of cocoa fat) of jumping candy chocolate, the production method includes following step
It is rapid:
S1 provides liquid chocolate,
S2 is poured the liquid chocolate in casting equipment,
S3 adds jumping candy in relatively closed space, wherein the liquid chocolate is provided up to 85 weight %,
S4, the cooling chocolate mixtures in cooling equipment demould after the chocolate mixtures solidification,
S5 carries out the chocolate coagulum to wrap up in powder in wrapping up in powder equipment.
The liquid chocolate includes cocoa derived product (cocoa butter, cocoa liquor), dairy products and sweetening material (sucrose),
The cocoa butter used for natural palmin, be using pure cocoa bean as raw material, through cleaning, screen, roast, shell, defibrination,
The techniques such as machine squeezing are made, rather than cacaolike butter or substitute of cocoa fat, the liquid chocolate include suitable cocoa butter replacers, packet
Include cacaolike butter (CBE), substitute of cocoa fat (CBR, CBS), cocoa derived product (cocoa liquor or cocoa power), dairy products and sweet taste
Expect (sucrose).
The fat that the liquid chocolate uses for the substitute of cocoa butter, be with corn oil, palm oil, palm-kernel oil,
Coconut oil, rapeseed oil are raw material, and the techniques such as refined, hydrogenation, part hydrogenation, transesterification are made, and can partly or entirely be replaced
Cocoa derived product (cocoa butter, cocoa liquor).
The liquid chocolate includes the cocoa derived product of at least 25 weight %, including cocoa butter, non-fat cocoa solid
Object (in terms of dry matter).
The liquid chocolate includes the milk solids (in terms of dry matter) of at least 12 weight %, including at least 2.5 weights
The butter oil (in terms of dry matter) of % is measured, the liquid chocolate includes the increment cocoa butter replacer until 45 weight %, packet
Include cacaolike butter, substitute of cocoa fat (CBR, CBS).
The liquid chocolate includes the non-fat cocoa solids (in terms of dry matter) of at least 4.5 weight %, the liquid
Body chocolate includes that liquid chocolate described in the milk solids (in terms of dry matter) of at least 12 weight % includes until 40 weight %
Bulk sweeteners material (sucrose).
The chocolate coagulum includes the jumping candy of at least 15 weight %, including at least one sweetening material, carbon dioxide,
The step S2, the liquid chocolate need to can make the liquid through temperature equipment temperature adjustment to being poured after 29 DEG C to 31 DEG C
Chocolate appearance is good, increases heat-resisting and thermal stability, is convenient for product stripping, and the jumping candy need to be in relatively closed sky
Between, the liquid chocolate is added to specific equipment.
The closed space, closed apparatus leak jumping candy to interlayer according to die location, extremely to mold row
After opposite position, interlayer detaches automatically, and jumping candy is added to the liquid chocolate, and mechanical oscillation 30 seconds are by gas in mold
After body excludes, into cooling equipment solidification, the carbon dioxide in jumping candy is avoided to meet the moisture loss in air or air.
The chocolate mixtures are through appropriate cooling, and to guarantee that product normally demoulds, cooling temperature is in 8 DEG C to 10 DEG C models
It encloses, 20 to 25 minutes cooling times, the chocolate coagulum need to be in wrapping up in powder equipment, and heating temperature is in 28 DEG C to 30 DEG C ranges
Heating, so that cocoa power is uniformly attached to chocolate coagulum surface.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (9)
1. a kind of production method of jumping candy chocolate, the production method the following steps are included:
S1 provides liquid chocolate,
The liquid chocolate is carried out temperature adjustment in temperature equipment by S2, to provide stable liquid chocolate,
S3 is poured the liquid chocolate in casting equipment,
S4 adds jumping candy in relatively closed space, wherein the liquid chocolate is provided up to 85 weight %,
S5, the cooling chocolate mixtures in cooling equipment demould after the chocolate mixtures solidification,
S6 carries out the chocolate coagulum to wrap up in powder in wrapping up in powder equipment.
A kind of production method (substitute of cocoa fat) of jumping candy chocolate, the production method the following steps are included:
S1 provides liquid chocolate,
S2 is poured the liquid chocolate in casting equipment,
S3 adds jumping candy in relatively closed space, wherein the liquid chocolate is provided up to 85 weight %,
S4, the cooling chocolate mixtures in cooling equipment demould after the chocolate mixtures solidification,
S5 carries out the chocolate coagulum to wrap up in powder in wrapping up in powder equipment.
2. a kind of production method of jumping candy chocolate according to claim 1, which is characterized in that the liquid chocolate
Including cocoa derived product (cocoa butter, cocoa liquor), dairy products and sweetening material (sucrose), the cocoa butter used is natural
Palmin, be using pure cocoa bean as raw material, through cleaning, screen, roast, shell, defibrination, machine squeeze etc., and techniques are made, rather than class
Cocoa butter or substitute of cocoa fat, the liquid chocolate include suitable cocoa butter replacers, including cacaolike butter (CBE), Dai Ke
Can rouge (CBR, CBS), cocoa derived product (cocoa liquor or cocoa power), dairy products and sweetening material (sucrose).
3. a kind of production method of jumping candy chocolate according to claim 5, which is characterized in that the liquid chocolate
The fat used for the substitute of cocoa butter, be using corn oil, palm oil, palm-kernel oil, coconut oil, rapeseed oil as raw material,
Refined, hydrogenation, part hydrogenation, the techniques such as transesterification are made, can partly or entirely replace cocoa derived product (cocoa butter, can
It can liquid block).
4. a kind of production method of jumping candy chocolate according to claim 3, which is characterized in that the liquid chocolate
Including at least cocoa derived product of 25 weight %, including cocoa butter, non-fat cocoa solids (in terms of dry matter).
5. a kind of production method of jumping candy chocolate according to claim 1, which is characterized in that the liquid chalk
Power includes the milk solids (in terms of dry matter) of at least 12 weight %, including at least butter oil (in terms of dry matter) of 2.5 weight %,
The liquid chocolate include until 45 weight % increment cocoa butter replacer, including cacaolike butter, substitute of cocoa fat (CBR,
CBS)。
6. a kind of production method of jumping candy chocolate according to claim 5, which is characterized in that the liquid chocolate
Including at least non-fat cocoa solids (in terms of dry matter) of 4.5 weight %, the liquid chocolate includes at least 12 weights
Measuring liquid chocolate described in the milk solids (in terms of dry matter) of % includes the bulk sweeteners material (sucrose) until 40 weight %.
7. a kind of production method of jumping candy chocolate according to claim 1, which is characterized in that the chocolate solidification
Object includes the jumping candy of at least 15 weight %, including at least one sweetening material, carbon dioxide, the step S2, the liquid
Chocolate need to can make that the liquid chocolate appearance is good, it is resistance to increase through temperature equipment temperature adjustment to being poured after 29 DEG C to 31 DEG C
Heat and thermal stability are convenient for product stripping, and the jumping candy need to be added to institute with specific equipment in relatively closed space
The liquid chocolate stated.
8. a kind of production method of jumping candy chocolate according to claim 7, which is characterized in that the closed sky
Between, closed apparatus leaks jumping candy to interlayer according to die location, and after mold row to opposite position, interlayer is certainly
Dynamic to detach, jumping candy is added to the liquid chocolate and sets after mechanical oscillation 30 seconds exclude gas in mold into cooling
Standby solidification avoids the carbon dioxide in jumping candy from meeting the moisture loss in air or air.
9. a kind of production method of jumping candy chocolate according to claim 1, which is characterized in that the chocolate mixing
Object is through appropriate cooling, and to guarantee that product normally demoulds, cooling temperature is in 8 DEG C to 10 DEG C ranges, 20 to 25 minutes cooling times, institute
Stating chocolate coagulum need to be in wrapping up in powder equipment, and heating temperature is heated in 28 DEG C to 30 DEG C ranges, so that cocoa power is uniform
It is attached to chocolate coagulum surface.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811224125.7A CN109198126A (en) | 2018-10-19 | 2018-10-19 | A kind of production method of jumping candy chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811224125.7A CN109198126A (en) | 2018-10-19 | 2018-10-19 | A kind of production method of jumping candy chocolate |
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| CN109198126A true CN109198126A (en) | 2019-01-15 |
Family
ID=64980806
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201811224125.7A Pending CN109198126A (en) | 2018-10-19 | 2018-10-19 | A kind of production method of jumping candy chocolate |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063397A (en) * | 2019-06-10 | 2019-07-30 | 四川迪怩司食品有限公司 | A kind of jumping candy chocolate and preparation method thereof |
| CN111919954A (en) * | 2020-07-01 | 2020-11-13 | 柳州职业技术学院 | Chocolate lollipop |
| CN111919869A (en) * | 2020-07-01 | 2020-11-13 | 柳州职业技术学院 | Chocolate wafer cake |
| CN112568308A (en) * | 2020-12-11 | 2021-03-30 | 可可琳纳食品海门有限公司 | Chocolate sauce specially used for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation |
| CN113841771A (en) * | 2021-10-19 | 2021-12-28 | 青岛妙品巧克力股份有限公司 | Formula and processing technology of chocolate containing hyaluronic acid |
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| CN105394295A (en) * | 2015-11-23 | 2016-03-16 | 杭州乔智合食品有限公司 | Mellow chocolate, preparation method and application of chocolate to preparation of chocolate decorating part |
| CN106212836A (en) * | 2016-07-21 | 2016-12-14 | 郑州荣利达生物科技有限公司 | A kind of marble chocolate containing jumping candy |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063397A (en) * | 2019-06-10 | 2019-07-30 | 四川迪怩司食品有限公司 | A kind of jumping candy chocolate and preparation method thereof |
| CN111919954A (en) * | 2020-07-01 | 2020-11-13 | 柳州职业技术学院 | Chocolate lollipop |
| CN111919869A (en) * | 2020-07-01 | 2020-11-13 | 柳州职业技术学院 | Chocolate wafer cake |
| CN112568308A (en) * | 2020-12-11 | 2021-03-30 | 可可琳纳食品海门有限公司 | Chocolate sauce specially used for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation |
| CN112568308B (en) * | 2020-12-11 | 2023-03-10 | 可可琳纳食品海门有限公司 | Chocolate sauce specially used for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation |
| CN113841771A (en) * | 2021-10-19 | 2021-12-28 | 青岛妙品巧克力股份有限公司 | Formula and processing technology of chocolate containing hyaluronic acid |
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