CN103988966A - Preparation method for large-fruit-grain fruit filled chocolates - Google Patents
Preparation method for large-fruit-grain fruit filled chocolates Download PDFInfo
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- CN103988966A CN103988966A CN201410202142.6A CN201410202142A CN103988966A CN 103988966 A CN103988966 A CN 103988966A CN 201410202142 A CN201410202142 A CN 201410202142A CN 103988966 A CN103988966 A CN 103988966A
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Abstract
The invention relates to a preparation method for large-fruit-grain fruit filled chocolates. The preparation method comprises the following steps: adding fruit grains and powdered sugar into a horizontal type agitator to carry out core material dispersion; coating the fruit grains by using chocolate slurry in a rotary pot; cooling to prepare large-fruit-grain fruit products; adjusting the temperature of the chocolate syrup; preparing covers of the large-fruit-grain fruit filled chocolates by using a reverse mould cover making method; adding the large-fruit-grain fruit product into the chocolate covers; and finally, carrying out bottom sealing treatment on semi-finished products by using the temperature-adjusted chocolate syrup, and cooling and de-molding to obtain finished products. According to the preparation method, the difficulty in a filled chocolate development process of adding large-fruit-grain fruits is overcome; the large-fruit-grain fruits are remained in the chocolates and consumers can intake nutritive value components of the fruits when enjoying the chocolates; the filled chocolates also have multiple tastes, high vitamins and high plant fiber components, and are long in storage time and convenient to carry.
Description
Technical field
The present invention relates to chocolate manufacture field, specially refer to a kind of preparation method of large fruit grain fruit chocolate cream.
Background technology
In recent years, the huge potentiality to be exploited in the chocolate market of China becomes increasingly conspicuous its status in chocolate market, the world, therefore, constantly develop fashionable in style chocolate product, improve chocolate quality, thereby the world chocolate market abundant with category integrates with, and has become the powerful mean of each chocolatier.The result of long term investigation and summary of experience shows, fruit and chocolate these classics are combined in still larger exploitation potential quality in new product development.Although, some fruit chocolate product on current market, these products or be " only have taste, there is no fruit "; " though having fruit, mouthfeel deficiency "; Even if the fresh fruit that fruit taste and mouthfeel have both is manual chocolate, the shelf-life, short problem became again its Achilles' heel, made it can not become the leading of market, and these problems make everybody hold great expectations to the exploitation of large fruit grain fruit chocolate cream.
But " add which type of large fruit grain " and " how adding " become in development process inevitably key issue.According to investigations, adopt at present casting to add large fruit grain chocolate or a technical barrier.No matter adopt the fruit particle that water content is higher or adopt compote goods, all can be because of fruit grain surface compared with glutinous and cause the bonding of fruit grain in adding procedure, thus make product inhomogeneous, What is more can cause machine to stop up; Even and if adopt the fruit particle of water content extremely low freeze-drying, also can cause because of the moisture absorption particle bond, or cause the attrition crushing in adding procedure because fruit grain matter structure is crisp, or be because grain density is less cannot evenly mix with slurry mutually, thereby be also difficult to make the product of high-quality.
Summary of the invention
The object of the invention is to for deficiency of the prior art, the preparation method of the large fruit grain fruit chocolate cream of a kind of combination dressing core material and casting is provided.
Technical problem solved by the invention can realize by the following technical solutions:
A preparation method for large fruit grain fruit chocolate cream, is characterized in that: comprise the following steps:
(1) core material disperses: by fruit grain and Icing Sugar in mass ratio the ratio of 1:10 add horizontal mixer, under 100rpm, be stirred to fruit grain and spread out completely, and evenly superscribe a glace, the time is: 15 minutes;
(2) dressing: fruit grain after treatment in above-mentioned steps (1) is used to chocolate mass dressing in rotary pot, and rotary pot rotating speed is between 24～30rpm, the chocolate weight of dressing accounts for 5% of dressing fruit grain gross weight;
(3) cooling: the dressing fruit grain in above-mentioned steps (2) to be less than under 50% condition to cooling 48 hours in 15～18 DEG C of temperature, relative humidity, to make bulky grain fruit product;
(4) chocolate mass processing: chocolate raw material is made to chocolate mass and carried out temperature adjustment through mixing, preliminary grinding, fine grinding, refinery practice;
(5) shell processed: first chocolate template is filled to the chocolate mass after temperature adjustment in above-mentioned steps (4), then slurry is toppled over, then turn, make chocolate through striking off, after cooling;
(6) add fruit grain: will add the chocolate in above-mentioned steps (5) through above-mentioned steps (3) bulky grain fruit product after treatment;
(7) back cover: the semi-finished product in above-mentioned steps (6) are carried out to sealing with the chocolate after temperature adjustment in above-mentioned steps (4), make finished product after cooling and demolding.
Further, the fruit grain in described step (1) is that the moisture of being made up through freeze-drying, sugaring technique of fresh fruit is below 15%, the bulky grain fruit product that particle diameter is 8～12mm.
Further, described fresh fruit is Cranberry, grape or cherry.
Further, the chocolate mass in described step (4) is dark chocolate bar, milk chocolate or white chocolate slurry.
Further, in described step (1) Icing Sugar by white granulated sugar after grinding, make, granular size is no more than 50 object Icing Sugar material.
Compared with prior art, beneficial effect of the present invention is as follows:
1, the present invention has not only retained the large fruit grain of fresh fruit in chocolate, allow consumer when enjoyment is chocolate, can absorb the nutritive value composition of fruit, but also have various tastes, homovitamin, high plant fiber component, and the storage time is long, easy to carry.
2, the present invention has also overcome by the mode of large fruit grain fruit chocolate cream the deficiency that chocolate mouthfeel sugariness is high, should not eat more, has also changed the situation of inedibility chocolate during the broiling summer simultaneously.
3, the present invention is in conjunction with dressing core material and casting, overcome the difficult problem in the large fruit grain such as " adding which type of large fruit grain " and " how adding " fruit chocolate cream development process, makes the large fruit grain fruit chocolate cream quality produced high.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with detailed description of the invention, further set forth the present invention.
Embodiment 1:
Large fruit grain Cranberry chocolate cream:
Raw material composition and specification:
(1) Cranberry is dry: process through sugaring, water content is below 15%, particle diameter 8～12mm;
(2) milk chocolate slurry;
(3) Icing Sugar: white granulated sugar makes after grinding, and granular size is no more than 50 orders.
The preparation technology of large fruit grain Cranberry chocolate cream:
(1) fruit grain disperses: by Cranberry dry granular and Icing Sugar in mass ratio the ratio of 1:10 add horizontal mixer, under 100rpm, be stirred to fruit grain and spread out completely, and evenly superscribe a glace, this process approximately needs 15 minutes.
(2) dressing: Cranberry after treatment in step (1) is done and use chocolate mass dressing in rotary pot, and rotary pot rotating speed is between 24～30rpm, the chocolate weight of dressing accounts for 5% of dressing fruit grain gross weight.
(3) cooling: to be that 15～18 DEG C, relative humidity are less than under 50% condition cooling 48 hours by the dressing Cranberry grain in step (2) in temperature, to make bulky grain Cranberry goods.
(4) milk chocolate slurry processing: milk chocolate raw material, by certain formula, is made to chocolate mass and carried out temperature adjustment through steps such as mixing, preliminary grinding, fine grinding, refinings.
(5) shell processed: the method for falling mould case of employing is made the shell of large fruit grain fruit chocolate, first chocolate template is filled to the chocolate mass after temperature adjustment, then topples over slurry to fall, then turns, and makes chocolate through striking off, after cooling.
(6) add fruit grain: will add the chocolate in step (5) through step (3) bulky grain Cranberry after treatment goods.
(7) back cover: the semi-finished product in step (6) are carried out to sealing with the chocolate after temperature adjustment in step (4), make finished product after cooling and demolding.
Embodiment 2:
Large fruit grain cherry chocolate cream:
Raw material composition and specification:
(1) cherry grain: cherry particle that process through sugaring, water content 14%, particle diameter 8～12mm;
(2) milk chocolate slurry;
(3) Icing Sugar: the powder that white granulated sugar makes after grinding, granular size is no more than 50 orders.
The preparation process of large fruit grain cherry chocolate cream is:
(1) fruit grain disperses: by cherry grain and Icing Sugar in mass ratio the ratio of 1:10 add horizontal mixer, under 100rpm, stir 15 minutes, this fruit in season grain spreads out completely, and evenly superscribes a glace.
(2) dressing: cherry after treatment in step (1) is done and use chocolate mass dressing in rotary pot, and rotary pot rotating speed is 25rpm, the chocolate weight of dressing accounts for 5% of dressing fruit grain gross weight.
(3) cooling: to be under 15 DEG C, the condition of relative humidity 48% cooling 48 hours by the dressing cherry grain in step (2) in temperature, to make bulky grain cherry goods.
(4) milk chocolate slurry processing: milk chocolate raw material, by certain formula, is made to chocolate mass and carried out temperature adjustment through steps such as mixing, preliminary grinding, fine grinding, refinings.
(5) shell processed: the method for falling mould case of employing is made the shell of large fruit grain fruit chocolate, first chocolate template is filled to the chocolate mass after temperature adjustment, then topples over slurry to fall, then turns, and makes chocolate through striking off, after cooling.
(6) add fruit grain: will add the chocolate in step (5) through step (3) bulky grain cherry after treatment goods.
(7) back cover: the semi-finished product in step (6) are carried out to sealing with the chocolate after temperature adjustment in step (4), make finished product after cooling and demolding.
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (5)
1. a preparation method for large fruit grain fruit chocolate cream, is characterized in that: comprise the following steps:
(1) core material disperses: by fruit grain and Icing Sugar in mass ratio the ratio of 1:10 add horizontal mixer, under 100rpm, be stirred to fruit grain and spread out completely, and evenly superscribe a glace, the time is: 15 minutes;
(2) dressing: fruit grain after treatment in above-mentioned steps (1) is used to chocolate mass dressing in rotary pot, and rotary pot rotating speed is between 24～30rpm, the chocolate weight of dressing accounts for 5% of dressing fruit grain gross weight;
(3) cooling: the dressing fruit grain in above-mentioned steps (2) to be less than under 50% condition to cooling 48 hours in 15～18 DEG C of temperature, relative humidity, to make bulky grain fruit product;
(4) chocolate mass processing: chocolate raw material is made to chocolate mass and carried out temperature adjustment through mixing, preliminary grinding, fine grinding, refinery practice;
(5) shell processed: first chocolate template is filled to the chocolate mass after temperature adjustment in above-mentioned steps (4), then slurry is toppled over, then turn, make chocolate through striking off, after cooling;
(6) add fruit grain: will add the chocolate in above-mentioned steps (5) through above-mentioned steps (3) bulky grain fruit product after treatment;
(7) back cover: the semi-finished product in above-mentioned steps (6) are carried out to sealing with the chocolate after temperature adjustment in above-mentioned steps (4), make finished product after cooling and demolding.
2. the preparation method of large fruit grain fruit chocolate cream according to claim 1, it is characterized in that: the fruit grain in described step (1) is that the moisture of being made up through freeze-drying, sugaring technique of fresh fruit is below 15%, the bulky grain fruit product that particle diameter is 8～12mm.
3. the preparation method of large fruit grain fruit chocolate cream according to claim 2, is characterized in that: described fresh fruit is Cranberry, grape or cherry.
4. the preparation method of large fruit grain fruit chocolate cream according to claim 1, is characterized in that: the chocolate mass in described step (4) is dark chocolate bar, milk chocolate or white chocolate slurry.
5. the preparation method of large fruit grain fruit chocolate cream according to claim 1, is characterized in that: in described step (1) Icing Sugar by white granulated sugar after grinding, make, granular size is no more than 50 object Icing Sugar material.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410202142.6A CN103988966A (en) | 2014-05-13 | 2014-05-13 | Preparation method for large-fruit-grain fruit filled chocolates |
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| CN201410202142.6A CN103988966A (en) | 2014-05-13 | 2014-05-13 | Preparation method for large-fruit-grain fruit filled chocolates |
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| CN103988966A true CN103988966A (en) | 2014-08-20 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397624A (en) * | 2014-11-11 | 2015-03-11 | 娄底市乐开口实业有限公司 | Magic cookies containing purple sweet potato and cranberries |
| CN104770551A (en) * | 2015-04-15 | 2015-07-15 | 陕西科技大学 | Actinidia chinensis planch-sandwiched fruit sugar and preparation method thereof |
| CN105901254A (en) * | 2016-04-23 | 2016-08-31 | 宋杰 | Making method of fig chocolate |
| ITUB20152687A1 (en) * | 2015-07-30 | 2017-01-30 | Alberto Maso | Confectionery food product with high antioxidant content. |
| CN108887449A (en) * | 2018-04-19 | 2018-11-27 | 益家元品实业（厦门）有限公司 | A kind of chocolate and its production technology |
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| US4961943A (en) * | 1990-01-22 | 1990-10-09 | Nabisco Brands, Inc. | Process of preparing cereal-coated dried fruit |
| CN1303237A (en) * | 1998-05-01 | 2001-07-11 | 马斯公司 | Coated confectionery having crispy starch based center and method of preparation |
| CN102342364A (en) * | 2011-09-02 | 2012-02-08 | 雅客（中国）有限公司 | Solid sandwich gel-based candy and preparation method thereof |
| CN103561581A (en) * | 2011-04-08 | 2014-02-05 | 大众饼干公司 | Fruit-based food product |
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2014
- 2014-05-13 CN CN201410202142.6A patent/CN103988966A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4961943A (en) * | 1990-01-22 | 1990-10-09 | Nabisco Brands, Inc. | Process of preparing cereal-coated dried fruit |
| CN1303237A (en) * | 1998-05-01 | 2001-07-11 | 马斯公司 | Coated confectionery having crispy starch based center and method of preparation |
| CN103561581A (en) * | 2011-04-08 | 2014-02-05 | 大众饼干公司 | Fruit-based food product |
| CN102342364A (en) * | 2011-09-02 | 2012-02-08 | 雅客（中国）有限公司 | Solid sandwich gel-based candy and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397624A (en) * | 2014-11-11 | 2015-03-11 | 娄底市乐开口实业有限公司 | Magic cookies containing purple sweet potato and cranberries |
| CN104770551A (en) * | 2015-04-15 | 2015-07-15 | 陕西科技大学 | Actinidia chinensis planch-sandwiched fruit sugar and preparation method thereof |
| ITUB20152687A1 (en) * | 2015-07-30 | 2017-01-30 | Alberto Maso | Confectionery food product with high antioxidant content. |
| CN105901254A (en) * | 2016-04-23 | 2016-08-31 | 宋杰 | Making method of fig chocolate |
| CN108887449A (en) * | 2018-04-19 | 2018-11-27 | 益家元品实业（厦门）有限公司 | A kind of chocolate and its production technology |
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| CB03 | Change of inventor or designer information |
Inventor after: Mo Xuefeng Inventor before: Mo Guoping |
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Free format text: CORRECT: INVENTOR; FROM: MO GUOPING TO: MO XUEFENG |
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Application publication date: 20140820 |