CN102283303A - Fruit material chocolates and processing method thereof - Google Patents

Abstract

The invention provides fruit material chocolates and a processing method thereof. The fruit material chocolates which are nutritious and have a good mouthfeel are prepared by innovating in the ingredients of the chocolates and the temperature regulation step in the preparation process. The fruit material chocolates consist of the following components in percentage by weight: 4 to 5 percent of cocoa butter, 40 to 44 percent of powered sugar, 13 to 15 percent of milk powder, 10 to 12 percent of white fruit material, 3 to 4 percent of malto dextrin powder, 20 to 22 percent of cocoa butter substitute, 1 to 1.5 percent of cacao essence, 1 to 1.5 percent of vanillin and the balance of emulsifier. The processing method comprises the following steps of: finely grinding raw materials, refining, regulating the temperature, performing mold injection, vibrating, cooling, demolding and packaging.

Description

A kind of fruit material chocolate and processing method thereof

Technical field

The present invention relates to food processing field, relate in particular to a kind of processing method of chocolate.

Background technology

Chocolate is the food that liked by everybody, and usually, chocolate production stage comprises: (1) roasting is fried.Roasting is fried through fermentation and dry cocoa bean, and it mainly acts on is to remove part moisture; It is dry and cracked that the beans shell is become fragile, and is convenient to remove shell; Can make the cocoa bean of burgundy become aubergine, the part grease is infiltrated from cell, beans meat becomes bright; The composition of cocoa bean is changed, and starch gelatinization becomes the solubility particulate, and aromatic substances such as acids, alcohols and ester class increase; Make material have plasticity; (2) sieve of winnowing with a dustpan.Through the cocoa bean that roasting is fried, though cot ftractures, meat and shell are not also separated, and need are promptly separable through rolling slightly, under mechanical impact, beans by cracked be irregular grain.The effect of sieving of winnowing with a dustpan is separated beans meat and cot exactly, so that subsequent processing is to the processing of beans meat; (3) grind.Grinding also claims preliminary grinding, is that cocoa sheet grain is worn into the cocoa liquor of sauce in order to obtain being made of particulate; (4) finish grind cocoa liquor or cocoa butter that preliminary grinding is made and mix,, be called correct grinding again through further levigate with auxiliary material (Icing Sugar, cocoa butter, milk powder, flavoring, surfactant and spices etc.);

(5) refining.Though it is the chocolate particle through correct grinding is very thin, fine and smooth not enough.Fragrance is mellow not enough, and refining can further improve its quality;

(6) temperature adjustment.The effect of temperature adjustment is to control the conversion of cocoa butter phase under different temperatures, thereby reaches modified effect, makes liquid chocolate cream become solid-state chocolate;

(7) water mold forming, concussion, cooling, the demoulding;

(8) moulding.

Above production stage is fit to the processing of general so-called plain chocolate and dark chocolate, and the white chocolate of material then is not suitable for for having added really.

Summary of the invention

A kind of fruit material chocolate provided by the invention and processing method thereof have solved the problems referred to above, innovate in the batching of chocolate and the temperature adjustment step in the process, have produced and nutrition, and the fruit material that mouthfeel is good is chocolate.

A kind of fruit material is chocolate, is grouped into (percentage by weight) by following one-tenth

Cocoa butter 4--5%, Icing Sugar 40--44%,

Milk powder 13--15%, the white fruit is expected 10--12%,

Maltodextrin powder 3--4%, substitute of cocoa fat 20--22%,

Cacao essence 1-1.5%, vanillic aldehyde 1-1.5%,

The emulsifying agent surplus.

Described white fruit material is the pulp of various fruit and dry fruit, and fruit expects that diameter is no more than 2mm.

Its procedure of processing comprises;

(1) the raw material correct grinding mixes Icing Sugar, cocoa butter, substitute of cocoa fat, milk powder, vanillic aldehyde, maltodextrin powder earlier by the proportioning weighing, stirs then, and it is levigate to put into machinery;

(2) refining, temperature adjustment grinding system grain fineness to be mixed reach 25～35 μ m when following, add emulsifying agent, cacao essence, stir evenly, adding white fruit material then stirs evenly, regulate slurry temperature: 40～29 ℃ of phase I, 29～27 ℃ of second stage, 27～30 ℃ of phase IIIs;

(3) injection molding, vibration will be injected mould through the slurry of temperature adjustment, and vibration is overflowed the air in the slurry, fills closely;

(4) slurry in cooling, the demoulding cooling die is treated the slurry coagulation forming, both can go out mould,

(5) packing.

Beneficial effect of the present invention is: nutritious, delicate mouthfeel is lubricated, and processing method is simple, and cost is low.

The specific embodiment

Embodiment 1

A kind of fruit material is chocolate, is grouped into (percentage by weight) by following one-tenth

Cocoa butter 5%, Icing Sugar 41%,

Milk powder 13%, almond grain 11%,

Maltodextrin powder 4%, substitute of cocoa fat 22%,

Vanillic aldehyde 1%, cacao essence 1%,

Emulsifying agent 2%,

Wherein the diameter of almond grain is no more than 2mm

Its procedure of processing comprises (to produce the 100kg chocolate)

(1) the raw material correct grinding mixes 41kg Icing Sugar, 5kg cocoa butter, 22kg substitute of cocoa fat, 13kg milk powder, 1kg vanillic aldehyde, the weighing of 4kg maltodextrin powder earlier, stir then, it is levigate to put into machinery, and mixed powder grinds grain fineness and reaches 18～23 μ m, adopt five roller refiners

In the correct grinding process, note controlling following operation sequence: regulate the friction gap, regulate the material viscosity, control temperature, the control correct grinding degree of finish grinding.Have certain boundary to require to finish grinding the chocolate particle size in back: the ratio of excessive or big grain is too much, coarse mouthfeel; But particle is too small or the ratio of granule is too much, just is attached on easily on people's the tongue palate, is not easy to be with from the oral cavity by saliva, makes the people feel to eke out a living.

(2) refining, temperature adjustment grinding system grain fineness to be mixed reaches 18～23 μ m when following, add the 2kg emulsifying agent, the 1kg cacao essence, stir evenly, adding 11kg almond grain then stirs evenly, regulate slurry temperature: 40～29 ℃ of phase I, 29～27 ℃ of second stage, 27～30 ℃ of phase IIIs, the swinging conche is adopted in refining, and material through the repeated friction collision, further polishes in conche, levigate, moisture and volatile flavor are purged in the material, material is by fully emulsified, thereby improved chocolate quality, and refining has following several effect: chocolate quality is fine and smooth more lubricated; Material thins out, and free-running property strengthens, and color improves.

The phase I of temperature adjustment, material is cooled to 29 ℃ from 40 ℃, and cocoa butter produces nucleus, and changes other crystal formations gradually into.

The second stage of temperature adjustment, material continue to be cooled to 27 ℃ from 29 ℃, and the unstable crystal transfer of part is for to stablize crystal formation, and quantity increases, and viscosity increases.

The phase III of temperature adjustment, material is from 27 ℃ of rise to 29～30 ℃, and its purpose is to make unsettled crystal formation fusing below 29 ℃, only keeps stable crystal formation.Simultaneously, the material viscosity reduces, and is suitable for the requirement of molding procedure, and the temperature adjustment process is a kind of careful technology, must be very strict and accurate to the adjusting and the control of temperature, and this operation adopts the continuous tempering machine of diaphragm type.

(3) injection molding, vibration will be injected mould through the slurry of temperature adjustment, and vibration is overflowed the air in the slurry, fills closely; The chocolate material that moulding is used is wanted strict control temperature and viscosity.To expecting that temperature requires is about 30 ℃, and too high can the destruction of temperature formed the cocoa butter of stablizing crystal formation, and it is loose to make into the quality structure, lacks shrinkage character, is difficult to the demoulding, is prone to piebald or obfuscation phenomenon in storage.Temperature is low excessively, and material is sticky, rationed difficulty during moulding, and bubble is difficult to get rid of in the material, and goods are prone to honeycomb.So in forming process, material should remain at temperature accurately, and require to remain in the minimum temperature range.

Viscosity is another key factor to the material requirement, and material viscosity height affects its free-running property and the accuracy of distribution equally.Therefore, in watering mold process, to keep the viscosity of materials scope.Behind the moulding, shake model, it is solid to make into the quality structure, prevents that bubble or space from producing.Amplitude requires to be no more than 5mm, about 1000 times of frequency per minute.

(4) cooling, the slurry in the demoulding cooling die are treated the slurry coagulation forming, both can go out mould, and cooling procedure is: behind moulding, place earlier in 8～10 ℃ the refrigerating chamber, about about 5min, expect temperature drop to 21 ℃; Again through about 21min, material temperature drop to 12 ℃, cooling off required total time is 25～30min; Chilling temperature is generally 8～10 ℃, and the cooling later stage can suitably be increased to 12～14 ℃.Cold wind speed is no more than 7m/s, has just arrived the cooling terminal point after the chocolate bar contraction distortion, gets final product the demoulding.

(5) packing adopts the aluminium foil polyethylene composite packaging.

Claims (3)

1. a fruit material is chocolate, is grouped into (percentage by weight) by following one-tenth

Cocoa butter 4--5%, Icing Sugar 40--44%,

Milk powder 13--15%, the white fruit is expected 10--12%,

Maltodextrin powder 3--4%, substitute of cocoa fat 20--22%,

Cacao essence 1-1.5%, vanillic aldehyde 1-1.5%,

The emulsifying agent surplus.

2. a kind of fruit material as claimed in claim 1 is chocolate, and its described white fruit material is the pulp of various fruit and dry fruit, and fruit expects that diameter is no more than 2mm.

3. chocolate as claim 1 and the described a kind of fruit material of claim 2, its procedure of processing comprises;

(1) the raw material correct grinding mixes Icing Sugar, cocoa butter, substitute of cocoa fat, milk powder, vanillic aldehyde, maltodextrin powder earlier by the proportioning weighing, stirs then, and it is levigate to put into machinery;

(2) refining, temperature adjustment grinding system grain fineness to be mixed reach 25～35 μ m when following, add emulsifying agent, cacao essence, stir evenly, adding white fruit material then stirs evenly, regulate slurry temperature: 40～29 ℃ of phase I, 29～27 ℃ of second stage, 27～30 ℃ of phase IIIs;

(3) injection molding, vibration will be injected mould through the slurry of temperature adjustment, vibration;

(4) slurry in cooling, the demoulding cooling die is treated the slurry coagulation forming, both can go out mould,

(5) packing.