CN102894038A - Chocolate pie and making method thereof - Google Patents
Chocolate pie and making method thereof Download PDFInfo
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Abstract
The invention discloses a chocolate pie. The chocolate pie comprises a pie crust and pie stuffing wrapped in the pie crust and is made by baking, wherein raw materials of the pie crust consist of flour, milk powder, starch, first-class iodized refined salt, food-grade sodium bicarbonate, white granulated sugar at national primary standard, condensed milk with mass percentage concentration of 75%, evaporated filled milk with mass percentage concentration of 28%, alkalized cocoa powder, deshelled eggs and water, raw materials of the pie stuffing consist of white granulated sugar at national primary standard, soybean oil at national primary standard, lecithin, edible hydrogenated oil, alkalized cocoa powder, malt dextrin and skimmed milk powder, and the mass ratio of the pie crust to the pie stuffing is 6.5:3.5. The chocolate pie retains the rich flavor, mellow and lubricating taste and nutritional value of chocolate, is scientific in making method, can be mechanically produced on a large scale, conforms to the needs of modern fast food production and operation ways, and is easy in packaging, carrying and storage.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of chocolate pie and preparation method thereof.
Background technology
At present, along with the fast development of China's economy, people's living standard improves constantly, and is also more and more higher to the requirement of food, but modern society's keen competition, and the maturation of food service industry technical development, all so that existing food can not satisfy people's demand.People have not only had requirements at the higher level from original color, smell and taste aspect to the demand of food, and from diversification aspects such as the release of the nutritive value of product, technology content, new mouthfeel and bakery product palatabilities higher pursuit have been arranged; Along with the quickening of people's rhythm of life, saving time for eating meals becomes people's question of common concern, and convenience food product and leisure food will become one of main development direction of food industry, and people's diet structure will be tending towards diversification of varieties, multiple tastes.
Chocolate is a kind of well received food, taste lubrication is mellow, little hardship in sweet, except good mouthfeel, also has the healthy effect of multiple beneficial, the contained antioxidant content that can increase in the blood in the chocolate, thereby prevent cardiopathic generation, theobromine wherein has the antibechic effect, cocoa also contains abundant flavonoids, has the effect such as reduce blood pressure, protein content is higher in the chocolate, contains abundant starch in the pie, together eats and can improve the protein adsorption rate with chocolate.Have on the market chocolate slurries are sold with the biscuit collocation, have inconvenience yet do so not only in transportation, very large difficulty is more arranged aspect preservation, quality is unstable, and the manufacturing of product external packaging also can expend more cost.
Summary of the invention
The former material nutrient of pie is unbalanced in the prior art, quality is unstable in order to solve, be difficult for preserving for a long time and be difficult to form the problem such as large-scale production, the invention provides a kind of chocolate pie and preparation method thereof.
The present invention solves the problems of the technologies described above the technical scheme of employing to be:
A kind of chocolate pie, comprise cake skin and the cake filling that wraps in the cake intracutaneous, make through curing, the raw material of described cake skin is by flour, milk powder, starch, one-level adds iodinating and refining salt, the food-grade sodium acid carbonate, GB one-level white granulated sugar, mass percent concentration is 75% condensed milk, mass percent concentration is 28% evaporated filled milk, alkalize cocoa, shell egg and water forms, and the mass percent of each raw material addition is: flour 15-40%, milk powder 6-8%, starch 2-4%, one-level adds iodinating and refining salt 0.5-1.7%, food-grade sodium acid carbonate 0.1-0.3%, GB one-level white granulated sugar 16-20%, condensed milk 8-10%, evaporated filled milk 4.4-9%, alkalize cocoa 8-10%, egg 10-14% and water 5-8% shell; The raw material of described cake filling is comprised of GB one-level white granulated sugar, GB one-level soybean oil, lecithin, edible hydrogenated oil, alkalize cocoa, maltodextrin and skimmed milk power, and the mass percent of each raw material addition is: GB one-level white granulated sugar 40-48%, GB one-level soybean oil 20-44%, lecithin 1-3%, edible hydrogenated oil 4-7%, alkalize cocoa 6-9%, maltodextrin 2-6% and skimmed milk power 3-7%; The mass ratio of described cake skin and cake filling is 6.5:3.5.
A kind of preparation method of fruit pie may further comprise the steps:
Step 1, preparation dough
(1) take by weighing by mass percentage GB one-level white granulated sugar 16-20%, mass percent concentration is 75% condensed milk 8-10%, and mass percent concentration is 28% evaporated filled milk 4.4-9%, and mixing is for subsequent use;
(2) take by weighing by mass percentage flour 15-40%, milk powder 6-8%, starch 2-4%, alkalize cocoa 8-10%, one-level adds iodinating and refining salt 0.5-1.7%, food-grade sodium acid carbonate 0.1-0.3%, water 5-8%, mixing is for subsequent use;
(3) taking by weighing by mass percentage the egg 10-14% that shells joins in the mixer, add again the mixture that step (1) makes, stirring at low speed 10 minutes is high-speed stirred after 5 minutes again, the mixture that step (2) is made joins in the mixer, stirring at low speed 10 minutes is high-speed stirred after 5 minutes again, the dough that makes is taken out in the dish of packing into, then be placed on temperature and be in-10 ℃ the refrigerating chamber freezing 8-10 hour, for subsequent use; Wherein, the stirring at low speed speed of mixer is 110 rev/mins, and high-speed stirred speed is 210 rev/mins;
Step 2, preparation cake filling
(1) refiner is warming up to 65 ℃ after the insulation, stand-by;
(2) take by weighing by mass percentage GB one-level white granulated sugar 40-48%, cross after crushed 120 mesh sieves, for subsequent use;
(3) take by weighing by mass percentage GB one-level soybean oil 20-44%, lecithin 1-3%, edible hydrogenated oil 4-7%, alkalize cocoa 6-9%, maltodextrin 2-6% and skimmed milk power 3-7%, for subsequent use;
(4) the GB one-level soybean oil that step (3) is taken by weighing in mass ratio 8:1:1 is divided into three parts of a, b, c, and the edible hydrogenated oil that step (3) is taken by weighing in mass ratio 6:4 is divided into two parts of d, e; The lecithin that a and step (3) are taken by weighing adds in the refiner, grind after 30 minutes, in 2-3 adding refiner of white sand sugar that step (2) is made, ground 30 minutes after adding again d and b, then add alkalize cocoa and maltodextrin that step (3) takes by weighing, ground 30 minutes, add again e and c and grind after 30 minutes, add the skimmed milk power that step (3) takes by weighing, the complete rear grinding that all feeds intake made slurry in 10-12 hour; The temperature of refiner remains on 65 ℃ in the whole course of work;
(5) the slurry fineness that adopts NDJ-8S rotary viscometer measuring process (4) to make, after fineness reaches the 25-30 micron, stop refiner and slurry taken out being put in the pallet, it is 6-10 ℃ the freezing 10-12 of freezing tunnel minute that pallet is put into temperature, then freezing complete slurry is put into temperature and preserved 24 hours for-10 ℃ freezer, for subsequent use;
Step 3, moulding and bake
The dough that step 1 and step 2 are made and cake filling in mass ratio example are the 6.5:3.5 full-automatic stuffing-wrapping machine of packing into, dough and chocolate filling are carried out faric, then are pressed into pie, pack into coil in after, dish is put into baking box bakes; Bake and comprise four sections operations, first paragraph: get angry 240 ℃, lower fiery 250 ℃, time 1.5-2 minute; Second segment: get angry 265 ℃, lower fiery 265 ℃, time 1.5-2 minute; The 3rd section: get angry 275 ℃, lower fiery 265 ℃, time 1.5-2 minute; The 4th section: get angry 270 ℃, lower fiery 265 ℃, time 1.5-2 minute;
Step 4, cooling and packing
Pie after baking is taken out, put into the rotating type stereo cooling tower, the frequency that cooling tower is set is 50Hz, and power is 2000W, naturally cools to room temperature under aseptic condition, namely gets chocolate pie; Adopt cookie packer that cooled chocolate pie is packed.
Described flour is refined wheat powder or wholemeal.
Described starch is wheaten starch, cornstarch, rice starch or farina.
Described evaporated filled milk is nest's three flower evaporated filled milks that can buy on the market, hydrogenated vegetable oil is bought the clear Food Co., Ltd that unites from the Zhangjiagang, skimmed milk power is bought from permanent natural commerce and trade Co., Ltd, lecithin is bought from Tian Bao food additives Co., Ltd, and other raw material all can buy on market.
The process that bakes of described chocolate pie comprises four sections operations, and the time of every section operation is 1.5-2.5 minute.
Beneficial effect of the present invention:
(1) employed raw material such as milk powder, evaporated filled milk and condensed milk etc. among the present invention make the needed by human material proportions such as protein, fat, mineral matter and starch suitable, and the trophic structure collocation has rationally improved the mouthfeel of cake skin; Chocolate pie of the present invention has also kept chocolate dense local flavor, mellow lubricated mouthfeel and nutritive value, has easy to carry, balanced in nutrition and holds digestible advantage;
(2) the present invention is when the preparation dough, and by the cooperation of stirring at low speed and high-speed stirred, each raw material mixes comparatively even, makes dough have good extensibility and elasticity; Pie bakes the setting of operation, makes pie have the crisp-fried sense of biscuit, has more trophism and palatability, steady quality;
(3) research and development of chocolate pie satisfy people's life requirement, have embodied the characteristics of leisure, nutrition and health care; Preparation method science and can mechanical mass production meets the needs of modern fast food food production operating type, is easy to packing, carries and preserve.
The specific embodiment
The present invention is described in further detail below in conjunction with 3 specific embodiments, but but not every embodiment.
Embodiment 1
Step 1, preparation 1000 gram doughs
(1) take by weighing GB one-level white granulated sugar 200 grams, mass percent concentration is 75% condensed milk 100 grams, and mass percent concentration is 28% evaporated filled milk 90 grams, and mixing is for subsequent use;
(2) take by weighing flour 150 grams, milk powder 80 grams, starch 40 grams, alkalize cocoa 100 grams, one-level adds iodinating and refining salt 17 grams, food-grade sodium acid carbonate 3 grams, water 80 grams, mixing is for subsequent use;
(3) taking by weighing egg 140 grams that shell joins in the mixer, add again the mixture that step (1) makes, stirring at low speed 10 minutes is high-speed stirred after 5 minutes again, the mixture that step (2) is made joins in the mixer, stirring at low speed 10 minutes is high-speed stirred after 5 minutes again, the dough that makes is taken out in the dish of packing into, then be placed on temperature and be in-10 ℃ the refrigerating chamber freezing 10 hours, for subsequent use; Wherein, the stirring at low speed speed of mixer is 110 rev/mins, and high-speed stirred speed is 210 rev/mins;
Step 2, preparation 1000 gram cake fillings
(1) refiner is warming up to 65 ℃ after the insulation, stand-by;
(2) take by weighing GB one-level white granulated sugar 480 grams, cross after crushed 120 mesh sieves, for subsequent use;
(3) take by weighing GB one-level soybean oil 200 grams, lecithin 30 grams, edible hydrogenated oil 70 grams, alkalize cocoa 90 grams, maltodextrin 60 grams and skimmed milk power 70 grams, for subsequent use;
(4) the GB one-level soybean oil that step (3) is taken by weighing in mass ratio 8:1:1 is divided into three parts of a, b, c, and the edible hydrogenated oil that step (3) is taken by weighing in mass ratio 6:4 is divided into two parts of d, e; The lecithin that a and step (3) are taken by weighing adds in the refiner, grind after 30 minutes, in 2-3 adding refiner of white sand sugar that step (2) is made, ground 30 minutes after adding again d and b, then add alkalize cocoa and maltodextrin that step (3) takes by weighing, ground 30 minutes, add again e and c and grind after 30 minutes, add the skimmed milk power that step (3) takes by weighing, the complete rear grinding that all feeds intake made slurry in 12 hours; The temperature of refiner remains on 65 ℃ in the whole course of work;
(5) the slurry fineness that makes of measuring process (4), after fineness reaches the 25-30 micron, close refiner and slurry taken out and be put in the pallet, it is 10 ℃ freezing 12 minutes of freezing tunnel that pallet is put into temperature, then freezing complete slurry is put into temperature and preserved 24 hours for-10 ℃ freezer, for subsequent use;
Step 3, moulding and bake
The dough that step 1 and step 2 are made and cake filling in mass ratio example are the 6.5:3.5 full-automatic stuffing-wrapping machine of packing into, dough and chocolate filling are carried out faric, then are pressed into pie, pack into coil in after, dish is put into baking box bakes; Bake and comprise four sections operations, first paragraph: get angry 240 ℃, lower fiery 250 ℃, 2.5 minutes time; Second segment: get angry 265 ℃, lower fiery 265 ℃, 2.5 minutes time; The 3rd section: get angry 275 ℃, lower fiery 265 ℃, 2.5 minutes time; The 4th section: get angry 270 ℃, lower fiery 265 ℃, 2.5 minutes time;
Step 4, cooling and packing
Pie after baking is taken out, put into the rotating type stereo cooling tower, the frequency that cooling tower is set is 50Hz, and power is 2000W, naturally cools to room temperature under aseptic condition, namely gets chocolate pie; Adopt cookie packer that cooled chocolate pie is packed.
Embodiment 2
Step 1, preparation 1000 gram doughs
(1) take by weighing GB one-level white granulated sugar 160 grams, mass percent concentration is 75% condensed milk 80 grams, and mass percent concentration is 28% evaporated filled milk 44 grams, and mixing is for subsequent use;
(2) take by weighing flour 400 grams, milk powder 60 grams, starch 20 grams, alkalize cocoa 80 grams, one-level adds iodinating and refining salt 5 grams, food-grade sodium acid carbonate 1 gram, water 50 grams, mixing is for subsequent use;
(3) taking by weighing egg 100 grams that shell joins in the mixer, add again the mixture that step (1) makes, stirring at low speed 10 minutes is high-speed stirred after 5 minutes again, the mixture that step (2) is made joins in the mixer, stirring at low speed 10 minutes is high-speed stirred after 5 minutes again, the dough that makes is taken out in the dish of packing into, then be placed on temperature and be in-10 ℃ the refrigerating chamber freezing 9 hours, for subsequent use; Wherein, the stirring at low speed speed of mixer is 110 rev/mins, and high-speed stirred speed is 210 rev/mins;
Step 2, preparation 1000 gram cake fillings
(1) refiner is warming up to 65 ℃ after the insulation, stand-by;
(2) take by weighing GB one-level white granulated sugar 400 grams, cross after crushed 120 mesh sieves, for subsequent use;
(3) take by weighing GB one-level soybean oil 440 grams, lecithin 10 grams, edible hydrogenated oil 40 grams, alkalize cocoa 60 grams, maltodextrin 20 grams and skimmed milk power 30 grams, for subsequent use;
(4) the GB one-level soybean oil that step (3) is taken by weighing in mass ratio 8:1:1 is divided into three parts of a, b, c, and the edible hydrogenated oil that step (3) is taken by weighing in mass ratio 6:4 is divided into two parts of d, e; The lecithin that a and step (3) are taken by weighing adds in the refiner, grind after 30 minutes, in 2-3 adding refiner of white sand sugar that step (2) is made, ground 30 minutes after adding again d and b, then add alkalize cocoa and maltodextrin that step (3) takes by weighing, ground 30 minutes, add again e and c and grind after 30 minutes, add the skimmed milk power that step (3) takes by weighing, the complete rear grinding that all feeds intake made slurry in 11 hours; The temperature of refiner remains on 65 ℃ in the whole course of work;
(5) the slurry fineness that makes of measuring process (4), after fineness reaches the 25-30 micron, close refiner and slurry taken out and be put in the pallet, it is 8 ℃ freezing 11 minutes of freezing tunnel that pallet is put into temperature, then freezing complete slurry is put into temperature and preserved 24 hours for-10 ℃ freezer, for subsequent use;
Step 3, moulding and bake
The dough that step 1 and step 2 are made and cake filling in mass ratio example are the 6.5:3.5 full-automatic stuffing-wrapping machine of packing into, dough and chocolate filling are carried out faric, then are pressed into pie, pack into coil in after, dish is put into baking box bakes; Bake and comprise four sections operations, first paragraph: get angry 240 ℃, lower fiery 250 ℃, 2 minutes time; Second segment: get angry 265 ℃, lower fiery 265 ℃, 2 minutes time; The 3rd section: get angry 275 ℃, lower fiery 265 ℃, 2 minutes time; The 4th section: get angry 270 ℃, lower fiery 265 ℃, 2 minutes time;
Step 4, cooling and packing
Pie after baking is taken out, put into the rotating type stereo cooling tower, the frequency that cooling tower is set is 50Hz, and power is 2000W, naturally cools to room temperature under aseptic condition, namely gets chocolate pie; Adopt cookie packer that cooled chocolate pie is packed.
Embodiment 3
Step 1, preparation 1000 gram doughs
(1) take by weighing GB one-level white granulated sugar 180 grams, mass percent concentration is 75% condensed milk 90 grams, and mass percent concentration is 28% evaporated filled milk 67 grams, and mixing is for subsequent use;
(2) take by weighing flour 275 grams, milk powder 70 grams, starch 30 grams, alkalize cocoa 90 grams, one-level adds iodinating and refining salt 11 grams, food-grade sodium acid carbonate 2 grams, water 65 grams, mixing is for subsequent use;
(3) taking by weighing egg 120 grams that shell joins in the mixer, add again the mixture that step (1) makes, stirring at low speed 10 minutes is high-speed stirred after 5 minutes again, the mixture that step (2) is made joins in the mixer, stirring at low speed 10 minutes is high-speed stirred after 5 minutes again, the dough that makes is taken out in the dish of packing into, then be placed on temperature and be in-10 ℃ the refrigerating chamber freezing 8 hours, for subsequent use; Wherein, the stirring at low speed speed of mixer is 110 rev/mins, and high-speed stirred speed is 210 rev/mins;
Step 2, preparation 1000 gram cake fillings
(1) refiner is warming up to 65 ℃ after the insulation, stand-by;
(2) take by weighing GB one-level white granulated sugar 430 grams, cross after crushed 120 mesh sieves, for subsequent use;
(3) take by weighing GB one-level soybean oil 320 grams, lecithin 20 grams, edible hydrogenated oil 65 grams, alkalize cocoa 75 grams, maltodextrin 40 grams and skimmed milk power 50 grams, for subsequent use;
(4) the GB one-level soybean oil that step (3) is taken by weighing in mass ratio 8:1:1 is divided into three parts of a, b, c, and the edible hydrogenated oil that step (3) is taken by weighing in mass ratio 6:4 is divided into two parts of d, e; The lecithin that a and step (3) are taken by weighing adds in the refiner, grind after 30 minutes, in 2-3 adding refiner of white sand sugar that step (2) is made, ground 30 minutes after adding again d and b, then add alkalize cocoa and maltodextrin that step (3) takes by weighing, ground 30 minutes, add again e and c and grind after 30 minutes, add the skimmed milk power that step (3) takes by weighing, the complete rear grinding that all feeds intake made slurry in 10 hours; The temperature of refiner remains on 65 ℃ in the whole course of work;
(5) the slurry fineness that makes of measuring process (4), after fineness reaches the 25-30 micron, close refiner and slurry taken out and be put in the pallet, it is 6 ℃ freezing 10 minutes of freezing tunnel that pallet is put into temperature, then freezing complete slurry is put into temperature and preserved 24 hours for-10 ℃ freezer, for subsequent use;
Step 3, moulding and bake
The dough that step 1 and step 2 are made and cake filling in mass ratio example are the 6.5:3.5 full-automatic stuffing-wrapping machine of packing into, dough and chocolate filling are carried out faric, then are pressed into pie, pack into coil in after, dish is put into baking box bakes; Bake and comprise four sections operations, first paragraph: get angry 240 ℃, lower fiery 250 ℃, 1.5 minutes time; Second segment: get angry 265 ℃, lower fiery 265 ℃, 1.5 minutes time; The 3rd section: get angry 275 ℃, lower fiery 265 ℃, 1.5 minutes time; The 4th section: get angry 270 ℃, lower fiery 265 ℃, 1.5 minutes time;
Step 4, cooling and packing
Pie after baking is taken out, put into the rotating type stereo cooling tower, the frequency that cooling tower is set is 50Hz, and power is 2000W, naturally cools to room temperature under aseptic condition, namely gets chocolate pie; Adopt cookie packer that cooled chocolate pie is packed.
Claims (5)
1. chocolate pie, comprise cake skin and the cake filling that wraps in the cake intracutaneous, make through curing, it is characterized in that: the raw material of described cake skin is by flour, milk powder, starch, one-level adds iodinating and refining salt, the food-grade sodium acid carbonate, GB one-level white granulated sugar, mass percent concentration is 75% condensed milk, mass percent concentration is 28% evaporated filled milk, alkalize cocoa, shell egg and water forms, and the mass percent of each raw material addition is: flour 15-40%, milk powder 6-8%, starch 2-4%, one-level adds iodinating and refining salt 0.5-1.7%, food-grade sodium acid carbonate 0.1-0.3%, GB one-level white granulated sugar 16-20%, condensed milk 8-10%, evaporated filled milk 4.4-9%, alkalize cocoa 8-10%, egg 10-14% and water 5-8% shell; The raw material of described cake filling is comprised of GB one-level white granulated sugar, GB one-level soybean oil, lecithin, edible hydrogenated oil, alkalize cocoa, maltodextrin and skimmed milk power, and the mass percent of each raw material addition is: GB one-level white granulated sugar 40-48%, GB one-level soybean oil 20-44%, lecithin 1-3%, edible hydrogenated oil 4-7%, alkalize cocoa 6-9%, maltodextrin 2-6% and skimmed milk power 3-7%; The mass ratio of described cake skin and cake filling is 6.5:3.5.
2. a kind of chocolate pie according to claim 1, it is characterized in that: described flour is refined wheat powder or wholemeal.
3. a kind of chocolate pie according to claim 1, it is characterized in that: described starch is wheaten starch, cornstarch, rice starch or farina.
4. the preparation method of a kind of fruit pie according to claim 1 is characterized in that, may further comprise the steps:
Step 1, preparation dough
(1) take by weighing by mass percentage GB one-level white granulated sugar 16-20%, mass percent concentration is 75% condensed milk 8-10%, and mass percent concentration is 28% evaporated filled milk 4.4-9%, and mixing is for subsequent use;
(2) take by weighing by mass percentage flour 15-40%, milk powder 6-8%, starch 2-4%, alkalize cocoa 8-10%, one-level adds iodinating and refining salt 0.5-1.7%, food-grade sodium acid carbonate 0.1-0.3%, water 5-8%, mixing is for subsequent use;
(3) taking by weighing by mass percentage the egg 10-14% that shells joins in the mixer, add again the mixture that step (1) makes, stirring at low speed 10 minutes is high-speed stirred after 5 minutes again, the mixture that step (2) is made joins in the mixer, stirring at low speed 10 minutes is high-speed stirred after 5 minutes again, the dough that makes is taken out in the dish of packing into, then be placed on temperature and be in-10 ℃ the refrigerating chamber freezing 8-10 hour, for subsequent use; Wherein, the stirring at low speed speed of mixer is 110 rev/mins, and high-speed stirred speed is 210 rev/mins;
Step 2, preparation cake filling
(1) refiner is warming up to 65 ℃ after the insulation, stand-by;
(2) take by weighing by mass percentage GB one-level white granulated sugar 40-48%, cross after crushed 120 mesh sieves, for subsequent use;
(3) take by weighing by mass percentage GB one-level soybean oil 20-44%, lecithin 1-3%, edible hydrogenated oil 4-7%, alkalize cocoa 6-9%, maltodextrin 2-6% and skimmed milk power 3-7%, for subsequent use;
(4) the GB one-level soybean oil that step (3) is taken by weighing in mass ratio 8:1:1 is divided into three parts of a, b, c, and the edible hydrogenated oil that step (3) is taken by weighing in mass ratio 6:4 is divided into two parts of d, e; The lecithin that a and step (3) are taken by weighing adds in the refiner, grind after 30 minutes, in 2-3 adding refiner of white sand sugar that step (2) is made, ground 30 minutes after adding again d and b, then add alkalize cocoa and maltodextrin that step (3) takes by weighing, ground 30 minutes, add again e and c and grind after 30 minutes, add the skimmed milk power that step (3) takes by weighing, the complete rear grinding that all feeds intake made slurry in 10-12 hour; The temperature of refiner remains on 65 ℃ in the whole course of work;
(5) the slurry fineness that makes of measuring process (4), after fineness reaches the 25-30 micron, stop refiner and slurry taken out being put in the pallet, it is 6-10 ℃ the freezing 10-12 of freezing tunnel minute that pallet is put into temperature, then freezing complete slurry is put into temperature and preserved 24 hours for-10 ℃ freezer, for subsequent use;
Step 3, moulding and bake
The dough that step 1 and step 2 are made and cake filling in mass ratio example are the 6.5:3.5 full-automatic stuffing-wrapping machine of packing into, dough and chocolate filling are carried out faric, then are pressed into pie, pack into coil in after, dish is put into baking box bakes; Bake and comprise four sections operations, first paragraph: get angry 240 ℃, lower fiery 250 ℃, time 1.5-2 minute; Second segment: get angry 265 ℃, lower fiery 265 ℃, time 1.5-2 minute; The 3rd section: get angry 275 ℃, lower fiery 265 ℃, time 1.5-2 minute; The 4th section: get angry 270 ℃, lower fiery 265 ℃, time 1.5-2 minute;
Step 4, cooling and packing
Chocolate pie after baking is taken out, put into cooling tower, under aseptic condition, naturally cool to room temperature, namely get chocolate pie; Adopt cookie packer that cooled chocolate pie is packed.
5. the preparation method of a kind of chocolate pie according to claim 4, it is characterized in that: the process that bakes of described chocolate pie comprises four sections operations, and the time of every section operation is 1.5-2.5 minute.
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| 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 |
| CN107318931A (en) * | 2017-08-18 | 2017-11-07 | 四川茂华食品有限公司 | A kind of chocolate center cookies of sandwich layer fluidization and preparation method thereof |
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| CN105010690A (en) * | 2015-08-08 | 2015-11-04 | 蚌埠市老顽童食品厂 | Wonton chocolate |
| 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 |
| CN107319507A (en) * | 2017-07-13 | 2017-11-07 | 安徽红云食品有限公司 | Made quick-frozen dumpling crack resistence processing method |
| CN107318931A (en) * | 2017-08-18 | 2017-11-07 | 四川茂华食品有限公司 | A kind of chocolate center cookies of sandwich layer fluidization and preparation method thereof |
| CN107751308A (en) * | 2017-11-14 | 2018-03-06 | 界首市好味来食品有限公司 | A kind of colored crisp grain Western-style pastry and preparation method |
| CN109258750A (en) * | 2018-07-28 | 2019-01-25 | 唯珍（北京）食品科技有限公司 | A kind of freezing chocolate center cake and preparation method thereof |
| CN109007193A (en) * | 2018-07-31 | 2018-12-18 | 可可琳纳食品海门有限公司 | A kind of formula and preparation method thereof baking chocolate cream |
| CN109007193B (en) * | 2018-07-31 | 2022-11-11 | 可可琳纳食品海门有限公司 | Baked chocolate sauce and preparation method thereof |
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