CN102894159A - Marble chocolate and manufacturing method thereof - Google Patents
Marble chocolate and manufacturing method thereof Download PDFInfo
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- CN102894159A CN102894159A CN2012103368853A CN201210336885A CN102894159A CN 102894159 A CN102894159 A CN 102894159A CN 2012103368853 A CN2012103368853 A CN 2012103368853A CN 201210336885 A CN201210336885 A CN 201210336885A CN 102894159 A CN102894159 A CN 102894159A
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Abstract
The invention provides a marble chocolate which is prepared by mixing raw materials and carrying out fine grinding, temperature adjustment and shaping. The raw materials for the marble chocolate comprises, by mass, 15 to 38% of cocoa butter, 47 to 60% of first-grade white sugar complying with national standard, 12 to 16% of alkalized cocoa powder, 2 to 6% of edible glucose and 1 to 3% of phosphatidylcholine. The marble chocolate provided by the invention is in a semispherical solid state instead of a soft fluid state, maintains smooth, mellow, thick and bitter sweet taste and is beneficial for further processing and storage; when the marble chocolate is added into a cake, a biscuit or an ice cream, an eater is allowed to enjoy crisp and agreeable taste.
Description
Technical field
The present invention relates to field of food, specifically a kind of marble chocolate and preparation method thereof.
Background technology
Chocolate is the queen in the candy, since the 17th century comes out, deeply has been subjected in the world liking of men and women, old and young, especially child always.It is rich in unrighted acid, polyphenolic plant albumen, the flavonoids material of natural cocoa butter, not only has unique taste, also have the health cares such as improvement is cardiovascular, enhancing oxidability, not only delicate mouthfeel is sweet, but also has a kind of strong fragrance, direct-edible, also can be used to make cake, ice cream etc., therefore be different from general candy.
Chocolate volume is little, heating is many, mouthfeel is smoothly fine and smooth, motion and desirable energy and nutritious supplementary pharmaceutical when going on a tour, Study Of Sports Nutriology shows: before motion, the chocolate energy that replenishes to health can make the glycogen in muscle and the liver be in the fullest state, after motion, chocolate can in time replenish the energy that consumes at the volley, delay fatigue, the recovery of the rear health that is conducive to move also contains calcium in the chocolate, phosphorus, magnesium, the several mineral materials such as iron and zinc, can promote the circulation of oxygen in blood, in time replenish the nutriment that consumes at the volley.And people like chocolate, be not only to think the sliding delicious food of its aromatic silk, it more is the perception that comes from life, in the fine memory, the delicious food of the perceptual image chocolate of happiness equally makes us enjoying endless aftertastes deep down, and the silk silk hovers, in the river in time, it is constant that some niceness are always arranged, and lefts a lingering fragrance in one's mouth as chocolate, and it has gone beyond its value as food to the spirit sensation that the people brings.For high sugar, high-energy, high-fat chocolate, many people worry to have eaten the problem that can get fat, obesity more than 95% is because the too much and shortage of eating is kinetic in fact, for this reason, we can consider to produce a kind of marble chocolate, interpolation batching as food is used, and has both solved nutrition problem, again can be because of the excessive edible series of problems that causes.
Summary of the invention
The invention reside in provides the smooth exquisiteness of a kind of mouthfeel, nutritious, the sweet good to eat marble chocolate of flavor, and its preparation method disclosed, the prepared marble chocolate of the present invention, mainly can be used as the raw material of cookies, cake, ice cream etc., as being dispersed in the marble chocolate on cookies surface, crisp delicious food is when enjoying cookies, can enjoy again chocolate delicious food, whole mouthfeel is better.
The present invention solves the problems of the technologies described above the technical scheme that adopts to be:
A kind of marble chocolate, after the raw material mixing, prepare by correct grinding, temperature adjustment and moulding, the raw material of described marble chocolate is comprised of cocoa butter, GB one-level white granulated sugar, alkalize cocoa, edible glucose and lecithin, and the mass percent of each raw material addition is: cocoa butter 15-38%, GB one-level white granulated sugar 47-60%, alkalize cocoa 12-16%, edible glucose 2-6% and lecithin 1-3%.
A kind of preparation method of marble chocolate may further comprise the steps:
Step 1, take by weighing GB one-level white granulated sugar 47-60% by mass percentage, cross 120 mesh sieves after pulverizing, for subsequent use;
Step 2, refiner is warming up to 60 ℃ after insulation, stand-by; Insulation was stand-by after the carburetion cylinder was warming up to 65 ℃;
Step 3, take by weighing cocoa butter 15-38% by mass percentage, it is that 65 ℃ carburetion cylinder melts to cocoa butter and all is melted up to fluid state that cocoa butter is put into the step 2 temperature, for subsequent use;
Step 4, cold wall tank is warming up to 45 ℃ after insulation, stand-by;
Step 5, take by weighing alkalize cocoa 12-16%, edible glucose 2-6% and lecithin 1-3% by mass percentage, for subsequent use; It is in 60 ℃ the refiner that the cocoa butter that step 3 is made and the lecithin that takes by weighing join the step 2 temperature, grind after 30 minutes, the white sand sugar that step 1 is made joins for 2-3 time in the refiner, grind after 30 minutes, the alkalize cocoa and the edible glucose that take by weighing are joined in the refiner successively, and complete rear grinding 10-12 hour all feeds intake; Measure to grind the fineness of disposed slurry, when the slurry fineness reaches the 25-30 micron, stop the work of refiner, taking out slurry and slurry is put into the step 4 temperature is 45 ℃ cold wall tank insulation 24 hours, for subsequent use;
Step 6, with chocolate drip the machine of watering be warming up to 38 ℃ after insulation, stand-by, and open with chocolate and water the freezing tunnel that machine is connected, make the temperature of freezing tunnel reach 6-10 ℃, stand-by;
The viscosity of chocolate mass in step 7, measuring process five cold wall tanks, after the viscosity of chocolate mass reaches the standard of 17000-21000mPaS, chocolate mass is taken out and puts into the step 6 temperature and be 38 ℃ chocolate and drip and water the machine moulding, it is in 6-10 ℃ the freezing tunnel freezing 4-5 minute that the chocolate after the moulding is sent into the step 6 temperature;
After step 8, the packing of the marble chocolate after step 7 is freezing, the freezer refrigeration of putting into temperature and be 4 ℃ is for subsequent use.
The speed of service of described freezing tunnel is 3.6m/min.
The complete rear most preferred milling time that all feeds intake in the step 5 is 10 hours.The milling time setting is comparatively appropriate, both can improve the flowability of chocolate mass, further makes chocolate mass become more tiny smooth, makes the fineness of slurry reach the 25-30 micron.
The temperature of most preferred freezing tunnel is 8 ℃ in the step 6.
The marble chocolate that the present invention makes is that the bottom surface diameter is that 3-8mm, centre-height are the oval hemispherical of 3mm.
Raw material alkalize cocoa of the present invention is bought the only liquefaction Co., Ltd from the Zhangjiagang, and edible glucose is bought from giant dragon bioengineering limited company, and lecithin is bought from Tian Bao food additives Co., Ltd, and other raw material all can buy on market.
Primary raw material cocoa butter of the present invention not only have the distinctive fragrance of cocoa, and the moulding time is shorter, can antiseptic; Adopt alkalize cocoa to substitute general cocoa power, although improved production cost, the alkalize cocoa scope of application is more extensive, can also directly take after mixing it with water, and is conducive to digestion and the absorption of final products marble chocolate.
The present invention adds lecithin when making marble chocolate, can obviously reduce chocolate viscosity, and can replace the cocoa butter of partial valence lattice costliness, reduce production costs, can also improve chocolate water resistance, enlarge the temperature range of its processing, prevent that the phenomenon of studies of chocolate blooming flower from occuring; Simultaneously, lecithin can be isolated in use too much moisture of marble chocolate, keeps the stability of chocolate coating, smooth surface and good mouthfeel.
Beneficial effect of the present invention: 1, prescription of the present invention is reasonable, and technique is simple, and the marble chocolate of production uses as batching, has improved the whole mouthfeel of product; 2, raw material is by the long mixed grinding of refiner, composition in the raw material is fully mixed to thoroughly combines together, and the fineness that slurry reaches makes the mouthfeel of products obtained therefrom finer and smoother, the free from admixture sense at the 25-30 micron; 3, the marble chocolate that makes of the present invention is changed into hemispheric solid-stately by the plastic flow figure, kept in the lubricated mellow and hardship with sweet mouthfeel, and be beneficial to further processing and preservation; In addition, marble chocolate of the present invention is joined in cake, biscuit or the ice cream, bring the experience of palatable crisp to the eater.
The specific embodiment
The present invention will be further described below in conjunction with 3 embodiment, but but not every embodiment.
Embodiment 1
Step 1, take by weighing GB one-level white granulated sugar 535g, cross 120 mesh sieves after pulverizing, for subsequent use;
Step 2, refiner is warming up to 60 ℃ after insulation, stand-by; Insulation was stand-by after the carburetion cylinder was warming up to 65 ℃;
Step 3, take by weighing cocoa butter 265g, it is that 65 ℃ carburetion cylinder melts to cocoa butter and all is melted up to fluid state that cocoa butter is put into the step 2 temperature, for subsequent use;
Step 4, cold wall tank is warming up to 45 ℃ after insulation, stand-by;
Step 5, take by weighing alkalize cocoa 140g, edible glucose 40g and lecithin 20g, for subsequent use; It is in 60 ℃ the refiner that the cocoa butter that step 3 is made and the lecithin that takes by weighing join the step 2 temperature, grind after 30 minutes, the white sand sugar that step 1 is made joins for 2-3 time in the refiner, grind after 30 minutes, the alkalize cocoa and the edible glucose that take by weighing are joined in the refiner successively, ground 10 hours; Measure to grind the fineness of disposed slurry, when the slurry fineness reaches the 25-30 micron, stop the work of refiner, taking out slurry and slurry is put into the step 4 temperature is 45 ℃ cold wall tank insulation 24 hours, for subsequent use;
Step 6, with chocolate drip the machine of watering be warming up to 38 ℃ after insulation, stand-by, and open with chocolate and water the freezing tunnel that machine is connected, make the temperature of freezing tunnel reach 6 ℃, stand-by;
The viscosity of chocolate mass in step 7, measuring process five cold wall tanks, after the viscosity of chocolate mass reaches the standard of 17000-21000mPaS, chocolate mass being taken out and puts into the step 6 temperature and be 38 ℃ chocolate drips and waters the machine moulding, it is in 6 ℃ the freezing tunnel freezing 4-5 minute that chocolate after the moulding is sent into the step 6 temperature, and the speed of service of freezing tunnel is 3.6 m/mins;
After step 8, the packing of the marble chocolate after step 7 is freezing, the freezer refrigeration of putting into temperature and be 4 ℃ is for subsequent use.
Embodiment 2
Step 1, take by weighing GB one-level white granulated sugar 470g, cross 120 mesh sieves after pulverizing, for subsequent use;
Step 2, refiner is warming up to 60 ℃ after insulation, stand-by; Insulation was stand-by after the carburetion cylinder was warming up to 65 ℃;
Step 3, take by weighing cocoa butter 380g, it is that 65 ℃ carburetion cylinder melts to cocoa butter and all is melted up to fluid state that cocoa butter is put into the step 2 temperature, for subsequent use;
Step 4, cold wall tank is warming up to 45 ℃ after insulation, stand-by;
Step 5, take by weighing alkalize cocoa 120g, edible glucose 20g and lecithin 10g, for subsequent use; It is in 60 ℃ the refiner that the cocoa butter that step 3 is made and the lecithin that takes by weighing join the step 2 temperature, grind after 30 minutes, the white sand sugar that step 1 is made joins for 2-3 time in the refiner, grind after 30 minutes, the alkalize cocoa and the edible glucose that take by weighing are joined in the refiner successively, ground 11 hours; Measure to grind the fineness of disposed slurry, when the slurry fineness reaches the 25-30 micron, stop the work of refiner, taking out slurry and slurry is put into the step 4 temperature is 45 ℃ cold wall tank insulation 24 hours, for subsequent use;
Step 6, with chocolate drip the machine of watering be warming up to 38 ℃ after insulation, stand-by, and open with chocolate and water the freezing tunnel that machine is connected, make the temperature of freezing tunnel reach 8 ℃, stand-by;
The viscosity of chocolate mass in step 7, measuring process five cold wall tanks, after the viscosity of chocolate mass reaches the standard of 17000-21000mPaS, chocolate mass being taken out and puts into the step 6 temperature and be 38 ℃ chocolate drips and waters the machine moulding, it is in 8 ℃ the freezing tunnel freezing 4-5 minute that chocolate after the moulding is sent into the step 6 temperature, and the speed of service of freezing tunnel is 3.6 m/mins;
After step 8, the packing of the marble chocolate after step 7 is freezing, the freezer refrigeration of putting into temperature and be 4 ℃ is for subsequent use.
Embodiment 3
Step 1, take by weighing GB one-level white granulated sugar 600g, cross 120 mesh sieves after pulverizing, for subsequent use;
Step 2, refiner is warming up to 60 ℃ after insulation, stand-by; Insulation was stand-by after the carburetion cylinder was warming up to 65 ℃;
Step 3, take by weighing cocoa butter 150g, it is that 65 ℃ carburetion cylinder melts to cocoa butter and all is melted up to fluid state that cocoa butter is put into the step 2 temperature, for subsequent use;
Step 4, cold wall tank is warming up to 45 ℃ after insulation, stand-by;
Step 5, take by weighing alkalize cocoa 160g, edible glucose 60g and lecithin 30g, for subsequent use; It is in 60 ℃ the refiner that the cocoa butter that step 3 is made and the lecithin that takes by weighing join the step 2 temperature, grind after 30 minutes, the white sand sugar that step 1 is made joins for 2-3 time in the refiner, grind after 30 minutes, the alkalize cocoa and the edible glucose that take by weighing are joined in the refiner successively, ground 12 hours; Measure to grind the fineness of disposed slurry, when the slurry fineness reaches the 25-30 micron, stop the work of refiner, taking out slurry and slurry is put into the step 4 temperature is 45 ℃ cold wall tank insulation 24 hours, for subsequent use;
Step 6, with chocolate drip the machine of watering be warming up to 38 ℃ after insulation, stand-by, and open with chocolate and water the freezing tunnel that machine is connected, make the temperature of freezing tunnel reach 10 ℃, stand-by;
The viscosity of chocolate mass in step 7, measuring process five cold wall tanks, after the viscosity of chocolate mass reaches the standard of 17000-21000mPaS, chocolate mass being taken out and puts into the step 6 temperature and be 38 ℃ chocolate drips and waters the machine moulding, it is in 10 ℃ the freezing tunnel freezing 4-5 minute that chocolate after the moulding is sent into the step 6 temperature, and the speed of service of freezing tunnel is 3.6 m/mins;
After step 8, the packing of the marble chocolate after step 7 is freezing, the freezer refrigeration of putting into temperature and be 4 ℃ is for subsequent use.
The above-mentioned marble chocolate that makes is that the bottom surface diameter is that 3-8mm, centre-height are the oval hemispherical of 3mm, mainly can be used as the raw material of cookies, cake, ice cream etc., as is dispersed in the marble chocolate on biscuit surface, and crisp delicious food, whole mouthfeel is better.
Claims (5)
1. marble chocolate, after the raw material mixing, prepare by correct grinding, temperature adjustment and moulding, it is characterized in that: the raw material of described marble chocolate is comprised of cocoa butter, GB one-level white granulated sugar, alkalize cocoa, edible glucose and lecithin, and the mass percent of each raw material addition is: cocoa butter 15-38%, GB one-level white granulated sugar 47-60%, alkalize cocoa 12-16%, edible glucose 2-6% and lecithin 1-3%.
2. the preparation method of a kind of marble chocolate according to claim 1 is characterized in that, may further comprise the steps:
Step 1, take by weighing GB one-level white granulated sugar 47-60% by mass percentage, cross 120 mesh sieves after pulverizing, for subsequent use;
Step 2, refiner is warming up to 60 ℃ after insulation, stand-by; Insulation was stand-by after the carburetion cylinder was warming up to 65 ℃;
Step 3, take by weighing cocoa butter 15-38% by mass percentage, it is that 65 ℃ carburetion cylinder melts to cocoa butter and all is melted up to fluid state that cocoa butter is put into the step 2 temperature, for subsequent use;
Step 4, cold wall tank is warming up to 45 ℃ after insulation, stand-by;
Step 5, take by weighing alkalize cocoa 12-16%, edible glucose 2-6% and lecithin 1-3% by mass percentage, for subsequent use; It is in 60 ℃ the refiner that the cocoa butter that step 3 is made and the lecithin that takes by weighing join the step 2 temperature, grind after 30 minutes, the white sand sugar that step 1 is made joins for 2-3 time in the refiner, grind after 30 minutes, the alkalize cocoa and the edible glucose that take by weighing are joined in the refiner successively, and complete rear grinding 10-12 hour all feeds intake; Measure to grind the fineness of disposed slurry, when the slurry fineness reaches the 25-30 micron, stop the work of refiner, taking out slurry and slurry is put into the step 4 temperature is 45 ℃ cold wall tank insulation 24 hours, for subsequent use;
Step 6, with chocolate drip the machine of watering be warming up to 38 ℃ after insulation, stand-by, and open with chocolate and water the freezing tunnel that machine is connected, make the temperature of freezing tunnel reach 6-10 ℃, stand-by;
The viscosity of chocolate mass in step 7, measuring process five cold wall tanks, after the viscosity of chocolate mass reaches the standard of 17000-21000mPaS, chocolate mass is taken out and puts into the step 6 temperature and be 38 ℃ chocolate and drip and water the machine moulding, it is in 6-10 ℃ the freezing tunnel freezing 4-5 minute that the chocolate after the moulding is sent into the step 6 temperature;
After step 8, the packing of the marble chocolate after step 7 is freezing, the freezer refrigeration of putting into temperature and be 4 ℃ is for subsequent use.
3. the preparation method of a kind of marble chocolate according to claim 2, it is characterized in that: the speed of service of described freezing tunnel is 3.6m/min.
4. the preparation method of a kind of marble chocolate according to claim 2, it is characterized in that: the complete rear most preferred milling time that all feeds intake in the step 5 is 10 hours.
5. the preparation method of a kind of marble chocolate according to claim 2, it is characterized in that: the most preferred temperature of freezing tunnel is 8 ℃ in the step 6.
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| CN2012103368853A CN102894159A (en) | 2012-09-13 | 2012-09-13 | Marble chocolate and manufacturing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103931854A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Buckwheat marble chocolate |
| CN106260438A (en) * | 2016-08-16 | 2017-01-04 | 福建建民食品有限公司 | A kind of mustard taste bubble sugar and preparation method thereof |
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| CN103931854A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Buckwheat marble chocolate |
| CN106260438A (en) * | 2016-08-16 | 2017-01-04 | 福建建民食品有限公司 | A kind of mustard taste bubble sugar and preparation method thereof |
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