CN102406029B - Chocolate cream biscuit and production method thereof - Google Patents
Chocolate cream biscuit and production method thereof Download PDFInfo
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- CN102406029B CN102406029B CN 201110318191 CN201110318191A CN102406029B CN 102406029 B CN102406029 B CN 102406029B CN 201110318191 CN201110318191 CN 201110318191 CN 201110318191 A CN201110318191 A CN 201110318191A CN 102406029 B CN102406029 B CN 102406029B
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Abstract
The embodiment of the invention discloses a chocolate cream biscuit which comprises 25%-40% by weight of white chocolate, 25%-35% by weight of biscuit particles and 25%-40% by weight of dark chocolate, wherein the biscuit particles are placed between a white chocolate layer and a dark chocolate layer, and the white chocolate layer and the dark chocolate layer are solidified to form cream when in cooling and shaping. The invention provides a flavor-special food combined with the white chocolate, the dark chocolate and the biscuit particles. The foodstuff incorporates the advantages of different chocolates, has good taste and is popularized by consumers; and because different varieties of food are combined, the absorption of a human body on nutrient substances can be promoted while the taste is improved. According to the invention, the chocolate cream biscuit is produced by adopting raw materials harmless to the human body; and after processing and production are carried out, the substances harmful to the human body can not be generated, thereby achieving the dual purposes of nutrition and health.
Description
Technical field
The present invention relates to a kind of biscuit, relate in particular to a kind of food and manufacture method thereof that comprises chocolate and biscuit.
Background technology
Chocolate is a kind of well received food, except good mouthfeel, also has the healthy effect of multiple beneficial, the contained antioxidant content that can increase in the blood in the dark chocolate bar, thereby prevent cardiopathic generation, theobromine wherein has the antibechic effect, and cocoa also contains abundant flavonoids, has the effect such as reduce blood pressure, white chocolate and dark chocolate bar protein content are higher, and biscuit contains abundant starch, together eat and can improve the protein adsorption rate with chocolate.Sell on the market multiple different types of chocolate is arranged, yet the commodity that the chocolate of different taste different cultivars and biscuit is formulated together temporarily yet there are no, also have chocolate slurries are sold with the biscuit collocation, yet do so not only and have inconvenience in transportation, very large difficulty is more arranged aspect preservation, and the manufacturing of product external packaging also can expend more cost; And the cake products such as present commercially available biscuit all adopt hydrogenated vegetable oil as raw material, and this type of hydrogenated oil and fat of the excessive absorption of human body will improve LDL-C content in the blood vessel, promote artery sclerosis, cause easily obesity and bring out cardiovascular and cerebrovascular disease.
Summary of the invention
Embodiment of the invention technical problem to be solved is, a kind of chocolate cream biscuit of using is provided, and the chocolate of different cultivars taste is combined, and special taste is good for health again.
Chocolate cream biscuit of the present invention, component by weight percentage comprises:
Dark chocolate bar 25% ~ 40%;
Biscuit particle 25% ~ 35%;
White chocolate 25% ~ 40%;
Described biscuit particle places between described dark chocolate bar layer and the described white chocolate layer.Described dark chocolate bar layer and described white chocolate layer are frozen into paste when cooling and shaping.
Described dark chocolate bar layer component by weight percentage comprises 12% ~ 20% newborn matter.
Better, described biscuit particle comprises components by weight percent than less than 10% vegetable oil, and described vegetable oil comprises that components by weight is 14% ~ 50% oleic acid, 14% ~ 70% linoleic acid and 6% ~ 20% saturated fatty acid.
Better, described grease can also be animal oil.
In order to solve the problems of the technologies described above, the invention provides a kind of biscuit manufacture method, may further comprise the steps:
(1) cooling is stand-by afterwards white granulated sugar to be ground screening, and used sieve is the sieve of 90 ~ 120 holes/25.4mm;
(2) gained white granulated sugar in the step (1) being added gluten content is that 23% ~ 25% flour stirs that to leave standstill fermentation in 2 ~ 3 hours after 15 ~ 25 minutes stand-by;
(3) with the materiel machining moulding of step (2) gained;
(4) the material baking cooling that step (3) is made makes biscuit particle.
Correspondingly, the present invention also provides a kind of dark chocolate bar manufacture method, comprising:
(1) be that 6% ~ 15% chocolate raw material is sent into pre-refiner and ground with percentage by weight, it is 130 μ m ~ 150 μ m that described material is ground to fineness, again the gained material is sent into refiner and further grinds, until described fineness of materials reaches below the 50 μ m;
(2) step (1) gained material is sent into refining in the conche, add described non-hydrogenated oil and fat placement and stirred 5 ~ 8 minutes after 5 ~ 10 minutes;
(3) will be that 12% ~ 20% milk powder adds in step (2) the gained material by weight percentage, add again 25% ~ 40% white granulated sugar after 4 ~ 8 minutes, add 2% ~ 5% cocoa butter or the substitute of cocoa fat that melts after 4 ~ 8 minutes;
(4) step (3) gained material correct grinding was carried out temperature adjustment and sends into heat insulation tank being incubated storage after 9 ~ 12 hours.
Preferably, add that temperature is 50 ℃ ~ 55 ℃ behind the described non-hydrogenated oil and fat.
Preferably, described substitute of cocoa fat melt temperature is not higher than 60 ℃.
Preferably, adding the described slurry temperature that finish grindes behind the described substitute of cocoa fat is 45 ℃ ~ 50 ℃.
Chocolate cream biscuit manufacture method of the present invention comprises:
(1) will be that 25% ~ 40% described white chocolate slurry pours in the typing cup by weight percentage;
(2) 25% ~ 35% described biscuit particle is put into the typing cup that filling has described white chocolate slurry;
(3) 25% ~ 40% described dark chocolate bar is poured in the typing cup in the step (2);
(4) make described white chocolate and described dark chocolate bar be frozen into body of paste mixed material cooling in the typing cup in the step (3).
Implement the embodiment of the invention, have following beneficial effect:
The invention provides a kind of food of the unique flavor in conjunction with white chocolate, dark chocolate bar and biscuit, it combines the advantage of different cultivars chocolate, good mouthfeel is liked by the consumer deeply, variety classes food combined when improving mouthfeel promoted human body to the wherein absorption of nutriment, the present invention adopts harmless raw material to make, harmful material be can not produce after the processing, not only nutrition but also healthy dual purpose reached.
Description of drawings
Fig. 1 is a kind of chocolate cream biscuit schematic diagram of the present invention;
Fig. 2 is a kind of chocolate cream biscuit manufacturing process of the present invention schematic diagram;
Fig. 3 is dark chocolate bar slurry manufacturing process schematic diagram in the embodiment of the invention;
Fig. 4 is biscuit manufacturing process schematic diagram in the embodiment of the invention.
The specific embodiment
For making the purpose, technical solutions and advantages of the present invention clearer, the present invention is described in further detail below in conjunction with accompanying drawing.
As shown in Figure 1, described chocolate cream biscuit is divided into two-layer, is respectively white chocolate layer 1 and dark chocolate bar layer 2, accompanies biscuit particle 3 between described white chocolate layer 1 and the described dark chocolate bar layer 2.
Described dark chocolate bar layer 2 comprises that percentage by weight is 12% ~ 20% newborn matter.
Described biscuit particle is tough biscuit, shortbread type biscuit, fermentation biscuit or cookies etc.
Described biscuit uses grease as animal oil or vegetable oil, and is better, and described vegetable oil comprises that components by weight is 14% ~ 50% oleic acid, 14% ~ 70% linoleic acid and 6% ~ 20% saturated fatty acid.
With reference to Fig. 1, shown in Figure 2, the manufacturing process of the embodiment of the invention is:
To be that 25% ~ 40% described white chocolate slurry pours in the typing cup by weight percentage;
25% ~ 35% described biscuit particle is put into the typing cup that filling has described white chocolate slurry;
25% ~ 40% described dark chocolate bar is poured in the typing cup in the above-mentioned steps;
Make described white chocolate and described dark chocolate bar be frozen into paste the mixed material cooling in the typing cup in the above-mentioned steps.
Fig. 3 is dark chocolate bar slurry manufacturing process schematic diagram in the embodiment of the invention, comprising:
Be that 6% ~ 15% chocolate raw material is sent into pre-refiner and ground with percentage by weight, it is 130 μ m ~ 150 μ m that described material is ground to fineness, again the gained material is sent into refiner and further grinds, until described fineness of materials reaches below the 50 μ m.
Then 25% ~ 40% vegetable oil is extracted in the refiner by pipeline and leaves standstill a period of time, this moment, temperature was controlled at 20 ℃ ~ 55 ℃, opening refiner after about 5 ~ 10 minutes stirred 5 ~ 8 minutes, pouring successively percentage by weight into toward material cylinder mouth again is 12% ~ 20% whole milk powder, pour again cocoa power, 25% ~ 40% white granulated sugar after 5 ~ 6 minutes into, after 4 ~ 6 minutes, add 2% ~ 5% cocoa butter that has melted, this moment, slurry temperature was 45 ℃ ~ 50 ℃, finish grind to carry out temperature adjustment after 9 ~ 12 hours and send into heat insulation tank insulation storage again.
Need to prove that cocoa butter is the present embodiment preferred embodiment, the used cocoa butter of above-mentioned manufacture process also available substitute of cocoa fat as raw material.
Need to prove that temperature can not be above 60 ℃ after described substitute of cocoa fat melted.
Described temperature adjustment can make chocolate material produce obvious shrinkage, is conducive to the demoulding and serialization production, can improve chocolate matter structure simultaneously, increases the embrittlement characteristic on its mouthfeel, makes high-quality chocolate.
Cocoa butter is the mixture that the triglyceride of number of different types forms, and therefore, to solid-state process, with different temperature conditions, multiple crystal formation can occur from liquid state.
The cocoa butter crystal formation has four kinds of γ, α, β `, β, wherein γ, α, β ` crystal formation are all unstable, their formation is unfavorable for that chocolate quality improves, beta crystal is stable, beta crystal quantity in chocolate is higher, end product quality is more stable, and the purpose of temperature adjustment makes material produce the most a high proportion of beta crystal exactly.
Be about 50 ℃ through the chocolate material temperature after the above-mentioned steps refining, carry out temperature adjustment after needing this moment to stir certain hour in the storage cylinder again, the temperature adjustment process comprises three phases:
Phase I: material is cooled to 29 ℃, makes grease produce nucleus, and progressively produces γ, α, four kinds of crystal formations of β `, β by nucleus.
Second stage: material is cooled to 27 ℃ from 29 ℃, and crystal area proportion increases, and the unstable crystal transfer of part becomes stable crystal form.
Phase III: material is from 27 ℃ of rise to 29～30 ℃, and purpose is that the unstable crystal formation that is lower than below 29 ℃ is dissolved, and only keeps stable crystal form.
The dark chocolate bar that makes after the temperature adjustment is stored for future use.
Fig. 4 is biscuit manufacturing process schematic diagram in the embodiment of the invention, white granulated sugar is ground the rear sieve screening cooling that utilizes 90 ~ 120 holes/25.4mm, to stir in the cooled white granulated sugar adding flour, selected flour gluten content is 23% ~ 25%, and according to the different humidity of suitably adjusting in season, described flour added stir standing for fermentation after 15 ~ 25 minutes behind the auxiliary material, time of repose is about 2 ~ 3 hours.
Utilize the dough processing after the apparatuses such as sandwiching machine, roll-turning biscuit manufacture will ferment to become required form, required biscuit particle is made in the baking of the dough after the processing.
Below in conjunction with specific embodiment manufacture method of the present invention is described.
Embodiment 1
Prescription:
Chocolate mass: 0.3g
Soybean oil: 2g
White granulated sugar: 2g
Milk powder: 0.55g
Substitute of cocoa fat: 0.15g
Biscuit particle: 5g
White chocolate: 5g
Chocolate raw material is sent into pre-refiner grind, it is 130 μ m ~ 150 μ m that described material is ground to fineness, again the gained material is sent into refiner and further grinds, until described fineness of materials reaches below the 50 μ m;
Then vegetable oil is extracted in the refiner by pipeline and leaves standstill a period of time, this moment, temperature was controlled at 20 ℃ ~ 55 ℃, opening refiner after about 5 ~ 10 minutes stirred 5 ~ 8 minutes, pour successively whole milk powder into toward material cylinder mouth again, pour again cocoa power, white granulated sugar after 5 ~ 6 minutes into, after 4 ~ 6 minutes, add the substitute of cocoa fat that has melted, described substitute of cocoa fat fusion temperature is no more than 60 ℃, adding described substitute of cocoa fat disposed slurry temperature is 45 ℃ ~ 50 ℃, finish grind and carry out temperature adjustment after 9 ~ 12 hours and make described dark chocolate bar slurry, send into again the heat insulation tank insulation and store;
The white chocolate slurry is poured in the typing cup, then biscuit particle is put into and filled with the typing cup that described white chocolate slurry is arranged, the dark chocolate bar that again above-mentioned steps is made pours in the typing cup, and at last cooling makes described chocolate cream biscuit.
Prescription:
Chocolate mass: 0.9g
Soybean oil: 1.8g
White granulated sugar 1.8g
Milk powder: 1.2g
Substitute of cocoa fat: 0.3g
Biscuit particle: 4g
White chocolate: 5g
Chocolate raw material is sent into pre-refiner grind, it is 130 μ m ~ 150 μ m that described material is ground to fineness, again the gained material is sent into refiner and further grinds, until described fineness of materials reaches below the 50 μ m;
Then vegetable oil is extracted in the refiner by pipeline and leaves standstill a period of time, this moment, temperature was controlled at 20 ℃ ~ 55 ℃, opening refiner after about 5 ~ 10 minutes stirred 5 ~ 8 minutes, pour successively whole milk powder into toward material cylinder mouth again, pour again cocoa power, white granulated sugar after 5 ~ 6 minutes into, after 4 ~ 6 minutes, add the substitute of cocoa fat that has melted, described substitute of cocoa fat fusion temperature is no more than 60 ℃, adding described substitute of cocoa fat disposed slurry temperature is 45 ℃ ~ 50 ℃, finish grind and carry out temperature adjustment after 9 ~ 12 hours and make described dark chocolate bar slurry, send into again the heat insulation tank insulation and store;
The white chocolate slurry is poured in the typing cup, then biscuit particle is put into and filled with the typing cup that described white chocolate slurry is arranged, the dark chocolate bar that again above-mentioned steps is made pours in the typing cup, and at last cooling makes described chocolate cream biscuit.
Prescription:
Chocolate mass: 1.04g
Soybean oil: 2.8g
White granulated sugar: 3.2g
Milk powder: 0.8g
Substitute of cocoa fat: 0.16g
Biscuit particle: 11g
White chocolate: 11g
Chocolate raw material is sent into pre-refiner grind, it is 130 μ m ~ 150 μ m that described material is ground to fineness, again the gained material is sent into refiner and further grinds, until described fineness of materials reaches below the 50 μ m;
Then vegetable oil is extracted in the refiner by pipeline and leaves standstill a period of time, this moment, temperature was controlled at 20 ℃ ~ 55 ℃, opening refiner after about 5 ~ 10 minutes stirred 5 ~ 8 minutes, pour successively whole milk powder into toward material cylinder mouth again, pour again cocoa power, white granulated sugar after 5 ~ 6 minutes into, after 4 ~ 6 minutes, add the substitute of cocoa fat that has melted, described substitute of cocoa fat fusion temperature is no more than 60 ℃, adding described substitute of cocoa fat disposed slurry temperature is 45 ℃ ~ 50 ℃, finish grind and carry out temperature adjustment after 9 ~ 12 hours and make described dark chocolate bar slurry, send into again the heat insulation tank insulation and store;
The white chocolate slurry is poured in the typing cup, then biscuit particle is put into and filled with the typing cup that described white chocolate slurry is arranged, the dark chocolate bar that again above-mentioned steps is made pours in the typing cup, and at last cooling makes described chocolate cream biscuit.
Embodiment 4
Prescription:
Chocolate mass: 0.9g
Soybean oil: 1.5g
White granulated sugar: 2.1g
Milk powder: 1.2g
Substitute of cocoa fat: 0.3g
Biscuit particle: 4g
White chocolate: 5g
Chocolate raw material is sent into pre-refiner grind, it is 130 μ m ~ 150 μ m that described material is ground to fineness, again the gained material is sent into refiner and further grinds, until described fineness of materials reaches below the 50 μ m;
Then vegetable oil is extracted in the refiner by pipeline and leaves standstill a period of time, this moment, temperature was controlled at 20 ℃ ~ 55 ℃, opening refiner after about 5 ~ 10 minutes stirred 5 ~ 8 minutes, pour successively whole milk powder into toward material cylinder mouth again, pour again cocoa power, white granulated sugar after 5 ~ 6 minutes into, after 4 ~ 6 minutes, add the substitute of cocoa fat that has melted, described substitute of cocoa fat fusion temperature is no more than 60 ℃, adding described substitute of cocoa fat disposed slurry temperature is 45 ℃ ~ 50 ℃, finish grind and carry out temperature adjustment after 9 ~ 12 hours and make described dark chocolate bar slurry, send into again the heat insulation tank insulation and store;
The white chocolate slurry is poured in the typing cup, then biscuit particle is put into and filled with the typing cup that described white chocolate slurry is arranged, the dark chocolate bar that again above-mentioned steps is made pours in the typing cup, and at last cooling makes described chocolate cream biscuit.
Above disclosed is a kind of preferred embodiment of the present invention only, certainly can not limit with this interest field of the present invention, and the equivalent variations of therefore doing according to claim of the present invention still belongs to the scope that the present invention is contained.
Claims (7)
1. a chocolate cream biscuit is characterized in that, component by weight percentage comprises:
Dark chocolate bar 25% ~ 40%;
Biscuit particle 25% ~ 35%;
White chocolate 25% ~ 40%;
Described biscuit particle places between described dark chocolate bar layer and the described white chocolate layer.
2. chocolate cream biscuit according to claim 1 is characterized in that, described dark chocolate bar layer component by weight percentage comprises 12% ~ 20% newborn matter.
3. chocolate cream biscuit according to claim 1 is characterized in that, described biscuit particle comprises that components by weight percent compares vegetable oil or the animal fat less than 10%.
4. the method for a chocolate cream biscuit as claimed in claim 1 is characterized in that, may further comprise the steps:
(1) cooling is stand-by afterwards white granulated sugar to be ground screening, and used sieve is the sieve of 90 ~ 120 holes/25.4mm;
(2) gained white granulated sugar in the step (1) being added gluten content is that 23% ~ 25% flour stirs that to leave standstill fermentation in 2 ~ 3 hours after 15 ~ 25 minutes stand-by;
(3) with the materiel machining moulding of step (2) gained;
(4) the material baking cooling that step (3) is made makes biscuit particle;
(5) be that 6% ~ 15% chocolate raw material is sent into pre-refiner and ground with percentage by weight, grinding the material to fineness is 130 μ m ~ 150 μ m, again the gained material is sent into refiner and further grinds, until described fineness of materials reaches below the 50 μ m;
(6) step (5) gained material is sent into refining in the conche, add 25% ~ 40% non-hydrogenated oil and fat placement and stirred 5 ~ 8 minutes after 5 ~ 10 minutes;
(7) will be that 12% ~ 20% milk powder adds in step (6) the gained material by weight percentage, add again 25% ~ 40% white granulated sugar after 4 ~ 8 minutes, add 2% ~ 5% cocoa butter or the substitute of cocoa fat that melts after 4 ~ 8 minutes;
(8) step (7) gained material correct grinding being carried out temperature adjustment after 9 ~ 12 hours makes dark chocolate bar and sends into heat insulation tank and be incubated storage;
(9) will be that 25% ~ 40% white chocolate slurry pours in the typing cup by weight percentage;
(10) 25% ~ 35% described biscuit particle that is made by step (4) is put into filled with the typing cup that described white chocolate slurry is arranged;
(11) 25% ~ 40% described dark chocolate bar that is made by step (8) is poured in the typing cup in the step (10);
(12) make described white chocolate and described dark chocolate bar be frozen into body of paste mixed material cooling in the typing cup in the step (11).
5. chocolate cream biscuit manufacture method according to claim 4 is characterized in that, temperature is 50 ℃ ~ 55 ℃ behind the described non-hydrogenated oil and fat of the middle adding of step (6).
6. chocolate cream biscuit manufacture method according to claim 4 is characterized in that, the described substitute of cocoa fat melt temperature of step (7) is not higher than 60 ℃.
7. chocolate cream biscuit manufacture method according to claim 4 is characterized in that, described slurry temperature is 45 ℃ ~ 50 ℃ behind the described substitute of cocoa fat of the middle adding of step (7).
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| CN 201110318191 CN102406029B (en) | 2011-10-19 | 2011-10-19 | Chocolate cream biscuit and production method thereof |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105166250A (en) * | 2015-08-20 | 2015-12-23 | 安徽米乐食品有限公司 | Cocoa butter replacer (CBR) chocolate food and preparation method thereof |
| CN106035588A (en) * | 2016-07-11 | 2016-10-26 | 洽洽食品股份有限公司 | Processing technology of chocolate pastries |
| CN106720820B (en) * | 2016-11-28 | 2020-08-11 | 汕头市甜甜乐糖果食品有限公司 | Chocolate sauce not prone to deoiling and frosting and preparation method thereof |
| CN106665746A (en) * | 2016-12-12 | 2017-05-17 | 杭州诺丁食品有限公司 | Making method and equipment of chocolate sandwich biscuits |
| CN108432852A (en) * | 2018-06-14 | 2018-08-24 | 张秀仙 | A kind of antibacterial chocolate cream biscuit snack food preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779691A (en) * | 2010-04-09 | 2010-07-21 | 威海东旺食品有限公司 | Cherry brandy chocolate soft cookies and preparation method thereof |
| CN201640351U (en) * | 2009-12-11 | 2010-11-24 | 杨明 | Little cookie and sandwich frozen beverage |
| CN102210390A (en) * | 2010-04-02 | 2011-10-12 | 湖州金圣达宠物用品有限公司 | Pet food |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201640351U (en) * | 2009-12-11 | 2010-11-24 | 杨明 | Little cookie and sandwich frozen beverage |
| CN102210390A (en) * | 2010-04-02 | 2011-10-12 | 湖州金圣达宠物用品有限公司 | Pet food |
| CN101779691A (en) * | 2010-04-09 | 2010-07-21 | 威海东旺食品有限公司 | Cherry brandy chocolate soft cookies and preparation method thereof |
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