CN104146030A - Chocolate impregnation biscuit processing method - Google Patents
Chocolate impregnation biscuit processing method Download PDFInfo
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- CN104146030A CN104146030A CN201310564770.4A CN201310564770A CN104146030A CN 104146030 A CN104146030 A CN 104146030A CN 201310564770 A CN201310564770 A CN 201310564770A CN 104146030 A CN104146030 A CN 104146030A
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Abstract
The invention discloses a chocolate impregnation biscuit processing method. The processing method comprises the steps of a, chocolate preparation, b, grinding and melting, c, regrinding, d, refining, e, filtration, f, stirring, g, vacuum impregnation, h, cooling and i, packaging. According to the step of vacuum impregnation, stirred thick liquid is pumped into a vacuum tank at first, biscuits are placed into the vacuum tank, the weight ratio of the thick liquid to the biscuits is 1:0.8, standing is kept for 6 min to 8 min, then the vacuum tank is sealed to be vacuumized, the pressure inside the vacuum tank is controlled to range from 0.5 MPa to 0.6 MPa, the state is kept for 5 min to 6 min, then the vacuum tank is opened, the temperature inside the vacuum tank is always kept to range from 45 DEG C to 50 DEG C, and finally redundant chocolate on the surfaces of the impregnated biscuits are thrown off through a centrifugal machine which works for 4 min to 5 min, wherein the centrifugal machine rotates 450 turns to 500 turns per minute. The chocolate impregnation biscuits have the advantages that the taste is good, consumers can taste the chocolate flavor with every bite when eating the biscuits, the taste of the chocolate impregnation biscuits is more unique, and the brand new chocolate impregnation biscuits are made.
Description
Technical field
The present invention relates to a kind of technical field of biscuit processing method, more particularly relate to the technical field of chocolate pie method for processing dried.
Background technology
Chocolate cream biscuit is exactly a kind of the containing with chocolate biscuit that people often eat, and it integrates chocolate flavoured and taste biscuit.The preparation method of chocolate cream biscuit mainly contains three types at present, and the one, note core type chocolate cream biscuit, is about to the chocolate center that is filled in biscuit; The 2nd, surface coating formula chocolate cream biscuit, is wrapped in the surface of biscuit by chocolate-coating; The 3rd, sandwich chocolate cream biscuit, is about to chocolate being simply interposed between the biscuit of two-layer or multilayer.But the chocolate cream biscuit that no matter adopts above-mentioned which kind of method to make, all can not ensure that the every a bite of consumer can have fragrant and sweet good to eat chocolate taste, particularly for enjoying a lot to eat chocolate consumer, in the time of the chocolate cream biscuit eating in the market, may have a bit sorry sensation.
Summary of the invention
Object of the present invention provides a kind of mouthfeel good in order to solve above-mentioned deficiency exactly, when edible, allows the every a bite of consumer all can taste the processing method of chocolate flavoured chocolate impregnation biscuit.
The technical solution that the present invention adopts in order to solve the problems of the technologies described above is as follows:
The processing method of chocolate impregnation biscuit, its concrete processing method is as follows: a, chocolate batching: the raw material of selecting following weight portion proportioning: white granulated sugar 40-45, cocoa butter 28-32, cocoa power 17-22, soybean lecithin 0.6-0.8, polyglycerolpolyrici.oleate 0.4-0.6, vanillic aldehyde 0.1-0.15; B, grinding, fusing: adopting respectively special pulverizer to be ground into fineness white granulated sugar and cocoa power is 100 object powderies, by cocoa butter adopt under the condition that molten oil cylinder is 40-45 DEG C of degree in temperature, be fused into liquid; C, grind again: by white granulated sugar, cocoa power and the cocoa butter processed respectively in above-mentioned b step, after evenly mixing according to the proportioning in a step, adopt Wiper blade type fine grinding cylinder again to grind to form pulpous state to compound again, stir on grinding limit, limit, grind 24 hours, make the fineness of compound reach 25-30um; D, refining: the pulpous state compound forming after grinding again in above-mentioned c step is pumped in conche, refining 36 hours under the condition that is 40-45 DEG C of degree in temperature, stir on refining limit, limit, and refining finishes soybean lecithin, polyglycerolpolyrici.oleate and vanillic aldehyde to be put in conche according to the proportioning in a step in first 15 minutes; E, filtration: the slurry after above-mentioned refining is filtered to foreign matter and the dough removed in slurry by vibratory sieve; F, stirring: the slurry after above-mentioned filtration is pumped in auxiliary cylinders, under the temperature environment of 40-45 DEG C, stir the air of getting rid of in slurry; G, vacuum impregnation: first the slurry after above-mentioned stirring is pumped in vacuum tank, again biscuit is put in vacuum tank, the weight proportion of slurry and biscuit is 1:0.8, then leave standstill 6-8 minutes, then sealed vacuum tank vacuumizes, pressure in vacuum tank is controlled at and between 0.5-0.6MPa, keeps opening for 5-6 minutes vacuum tank, temperature in vacuum tank remains at 45-50 DEG C, finally utilize 4-5 minutes that the unnecessary chocolate in biscuit surface is got rid of by centrifuge the biscuit after impregnation, the rotating speed of centrifuge is per minute 450-500 to turn; H, cooling: by the biscuit after above-mentioned vacuum impregnation under the temperature environment of 12-14 DEG C cooling 15-20 minutes; I, packaging.
In described refining process, every stirring stopped stirring half an hour after 5 hours.
In described refining process, refining was put into soybean lecithin and polyglycerolpolyrici.oleate in conche according to the proportioning in a step after 20 hours.
In described vacuum impregnation process, seal and vacuumize at vacuum tank and keep within 5-6 minutes, opening after vacuum tank, then leave standstill 6-8 minutes, and then sealed vacuum tank vacuumizes, the pressure in vacuum tank is controlled at and between 0.4-0.5MPa, keeps opening for 6-8 minutes vacuum tank.
Optimum weight part proportioning of selecting when described chocolate batching is: white granulated sugar 42, cocoa butter 30, cocoa power 19, soybean lecithin 0.68, polyglycerolpolyrici.oleate 0.5, vanillic aldehyde 0.15.
The beneficial effect that the present invention adopts above-mentioned technical solution to reach is: mouthfeel is good, allows the every a bite of consumer all can taste chocolate flavouring when edible, makes the taste of chocolate cream biscuit unique, is a kind of brand-new chocolate pie dryed product.
Detailed description of the invention
Embodiment 1: the processing method of chocolate impregnation biscuit, its concrete processing method is as follows: a, chocolate batching: the raw material of selecting following weight proportion: 40 kilograms of white granulated sugars, 32 kilograms of cocoa butters, 22 kilograms of cocoa powers, 0.6 kilogram of soybean lecithin, 0.6 kilogram of polyglycerolpolyrici.oleate, 0.1 kilogram of vanillic aldehyde; B, grinding, fusing: adopting respectively special pulverizer to be ground into fineness white granulated sugar and cocoa power is 100 object powderies, by cocoa butter adopt under the condition that molten oil cylinder is 40-45 DEG C of degree in temperature, be fused into liquid; C, grind again: by white granulated sugar, cocoa power and the cocoa butter processed respectively in above-mentioned b step, after evenly mixing according to the proportioning in a step, adopt Wiper blade type fine grinding cylinder again to grind to form pulpous state to compound again, stir on grinding limit, limit, grind 24 hours, make the fineness of compound reach 25-30um; D, refining: the pulpous state compound forming after grinding again in above-mentioned c step is pumped in conche, refining 36 hours under the condition that is 40-45 DEG C of degree in temperature, stir on refining limit, limit, and refining finishes soybean lecithin, polyglycerolpolyrici.oleate and vanillic aldehyde to be put in conche according to the proportioning in a step in first 15 minutes; E, filtration: the slurry after above-mentioned refining is filtered to foreign matter and the dough removed in slurry by vibratory sieve; F, stirring: the slurry after above-mentioned filtration is pumped in auxiliary cylinders, under the temperature environment of 40-45 DEG C, stir the air of getting rid of in slurry; G, vacuum impregnation: first the slurry after above-mentioned stirring is pumped in vacuum tank, again biscuit is put in vacuum tank, the weight proportion of slurry and biscuit is 1:0.8, then leave standstill 8 minutes, then sealed vacuum tank vacuumizes, pressure in vacuum tank is controlled at and between 0.5-0.6MPa, keeps opening for 6 minutes vacuum tank, temperature in vacuum tank remains at 45-50 DEG C, finally utilize 4 minutes that the unnecessary chocolate in biscuit surface is got rid of by centrifuge the biscuit after impregnation, the rotating speed of centrifuge is per minute 500 to turn; H, cooling: by the biscuit after above-mentioned vacuum impregnation under the temperature environment of 12 DEG C cooling 15 minutes; I, packaging.
Embodiment 2: the processing method of chocolate impregnation biscuit, its concrete processing method is as follows: a, chocolate batching: the raw material of selecting following weight proportion: 45 kilograms of white granulated sugars, 28 kilograms of cocoa butters, 17 kilograms of cocoa powers, 0.8 kilogram of soybean lecithin, 0.4 kilogram of polyglycerolpolyrici.oleate, 0.15 kilogram of vanillic aldehyde, b, grinding, fusing: adopting respectively special pulverizer to be ground into fineness white granulated sugar and cocoa power is 100 object powderies, by cocoa butter adopt under the condition that molten oil cylinder is 40-45 DEG C of degree in temperature, be fused into liquid, c, grind again: by white granulated sugar, cocoa power and the cocoa butter processed respectively in above-mentioned b step, after evenly mixing according to the proportioning in a step, adopt Wiper blade type fine grinding cylinder again to grind to form pulpous state to compound again, stir on grinding limit, limit, grind 24 hours, make the fineness of compound reach 25-30um, d, refining: the pulpous state compound forming after grinding again in above-mentioned c step is pumped in conche, refining 36 hours under the condition that is 40-45 DEG C of degree in temperature, stir on refining limit, limit, wherein every stirring stopped stirring half an hour after 5 hours, refining was put into soybean lecithin and polyglycerolpolyrici.oleate in conche according to the proportioning in a step after 20 hours, and refining finishes vanillic aldehyde to be put in conche according to the proportioning in a step for first 15 minutes again, e, filtration: the slurry after above-mentioned refining is filtered to foreign matter and the dough removed in slurry by vibratory sieve, f, stirring: the slurry after above-mentioned filtration is pumped in auxiliary cylinders, under the temperature environment of 40-45 DEG C, stir the air of getting rid of in slurry, g, vacuum impregnation: first the slurry after above-mentioned stirring is pumped in vacuum tank, again biscuit is put in vacuum tank, the weight proportion of slurry and biscuit is 1:0.8, then leave standstill 6 minutes, then sealed vacuum tank vacuumizes, pressure in vacuum tank is controlled at and between 0.5-0.6MPa, keeps opening for 5 minutes vacuum tank, then leave standstill 8 minutes again, and then sealed vacuum tank vacuumizes, pressure in vacuum tank is controlled at and between 0.4-0.5MPa, keeps opening for 6 minutes vacuum tank, temperature in vacuum tank remains at 45-50 DEG C, finally utilize 5 minutes that the unnecessary chocolate in biscuit surface is got rid of by centrifuge the biscuit after impregnation, the rotating speed of centrifuge is per minute 450 to turn, h, cooling: by the biscuit after above-mentioned vacuum impregnation under the temperature environment of 14 DEG C cooling 20 minutes, i, packaging.
Embodiment 3: the processing method of chocolate impregnation biscuit, its concrete processing method is as follows: a, chocolate batching: the raw material of selecting following weight proportion: 42 kilograms of white granulated sugars, 30 kilograms of cocoa butters, 19 kilograms of cocoa powers, 0.68 kilogram of soybean lecithin, 0.5 kilogram of polyglycerolpolyrici.oleate, 0.15 kilogram of vanillic aldehyde, b, grinding, fusing: adopting respectively special pulverizer to be ground into fineness white granulated sugar and cocoa power is 100 object powderies, by cocoa butter adopt under the condition that molten oil cylinder is 40-45 DEG C of degree in temperature, be fused into liquid, c, grind again: by white granulated sugar, cocoa power and the cocoa butter processed respectively in above-mentioned b step, after evenly mixing according to the proportioning in a step, adopt Wiper blade type fine grinding cylinder again to grind to form pulpous state to compound again, stir on grinding limit, limit, grind 24 hours, make the fineness of compound reach 25-30um, d, refining: the pulpous state compound forming after grinding again in above-mentioned c step is pumped in conche, refining 36 hours under the condition that is 40-45 DEG C of degree in temperature, stir on refining limit, limit, wherein every stirring stopped stirring half an hour after 5 hours, refining was put into soybean lecithin and polyglycerolpolyrici.oleate in conche according to the proportioning in a step after 20 hours, and refining finishes vanillic aldehyde to be put in conche according to the proportioning in a step for first 15 minutes again, e, filtration: the slurry after above-mentioned refining is filtered to foreign matter and the dough removed in slurry by vibratory sieve, f, stirring: the slurry after above-mentioned filtration is pumped in auxiliary cylinders, under the temperature environment of 40-45 DEG C, stir the air of getting rid of in slurry, g, vacuum impregnation: first the slurry after above-mentioned stirring is pumped in vacuum tank, again biscuit is put in vacuum tank, the weight proportion of slurry and biscuit is 1:0.8, then leave standstill 6 minutes, then sealed vacuum tank vacuumizes, pressure in vacuum tank is controlled at and between 0.5-0.6MPa, keeps opening for 5 minutes vacuum tank, then leave standstill 6 minutes again, and then sealed vacuum tank vacuumizes, pressure in vacuum tank is controlled at and between 0.4-0.5MPa, keeps opening for 8 minutes vacuum tank, temperature in vacuum tank remains at 45-50 DEG C, finally utilize 5 minutes that the unnecessary chocolate in biscuit surface is got rid of by centrifuge the biscuit after impregnation, the rotating speed of centrifuge is per minute 450 to turn, h, cooling: by the biscuit after above-mentioned vacuum impregnation under the temperature environment of 14 DEG C cooling 20 minutes, i, packaging.
It is chocolate containing rice dipping cake that this processing method is equally applicable to processing.
Claims (5)
1. the processing method of chocolate impregnation biscuit, it is characterized in that its concrete processing method is as follows: a, chocolate batching: the raw material of selecting following weight portion proportioning: white granulated sugar 40-45, cocoa butter 28-32, cocoa power 17-22, soybean lecithin 0.6-0.8, polyglycerolpolyrici.oleate 0.4-0.6, vanillic aldehyde 0.1-0.15; B, grinding, fusing: adopting respectively special pulverizer to be ground into fineness white granulated sugar and cocoa power is 100 object powderies, by cocoa butter adopt under the condition that molten oil cylinder is 40-45 DEG C of degree in temperature, be fused into liquid; C, grind again: by white granulated sugar, cocoa power and the cocoa butter processed respectively in above-mentioned b step, after evenly mixing according to the proportioning in a step, adopt Wiper blade type fine grinding cylinder again to grind to form pulpous state to compound again, stir on grinding limit, limit, grind 24 hours, make the fineness of compound reach 25-30um; D, refining: the pulpous state compound forming after grinding again in above-mentioned c step is pumped in conche, refining 36 hours under the condition that is 40-45 DEG C of degree in temperature, stir on refining limit, limit, and refining finishes soybean lecithin, polyglycerolpolyrici.oleate and vanillic aldehyde to be put in conche according to the proportioning in a step in first 15 minutes; E, filtration: the slurry after above-mentioned refining is filtered to foreign matter and the dough removed in slurry by vibratory sieve; F, stirring: the slurry after above-mentioned filtration is pumped in auxiliary cylinders, under the temperature environment of 40-45 DEG C, stir the air of getting rid of in slurry; G, vacuum impregnation: first the slurry after above-mentioned stirring is pumped in vacuum tank, again biscuit is put in vacuum tank, the weight proportion of slurry and biscuit is 1:0.8, then leave standstill 6-8 minutes, then sealed vacuum tank vacuumizes, pressure in vacuum tank is controlled at and between 0.5-0.6MPa, keeps opening for 5-6 minutes vacuum tank, temperature in vacuum tank remains at 45-50 DEG C, finally utilize 4-5 minutes that the unnecessary chocolate in biscuit surface is got rid of by centrifuge the biscuit after impregnation, the rotating speed of centrifuge is per minute 450-500 to turn; H, cooling: by the biscuit after above-mentioned vacuum impregnation under the temperature environment of 12-14 DEG C cooling 15-20 minutes; I, packaging.
2. the processing method of chocolate impregnation biscuit according to claim 1, is characterized in that: in described refining process, every stirring stopped stirring half an hour after 5 hours.
3. the processing method of chocolate impregnation biscuit according to claim 1, is characterized in that: in described refining process, refining was put into soybean lecithin and polyglycerolpolyrici.oleate in conche according to the proportioning in a step after 20 hours.
4. the processing method of chocolate impregnation biscuit according to claim 1, it is characterized in that: in described vacuum impregnation process, seal and vacuumize at vacuum tank and keep within 5-6 minutes, opening after vacuum tank, then leave standstill 6-8 minutes, and then sealed vacuum tank vacuumizes, the pressure in vacuum tank is controlled at and between 0.4-0.5MPa, keeps opening for 6-8 minutes vacuum tank.
5. according to the processing method of the chocolate impregnation biscuit described in claim 1,2,3 or 4, it is characterized in that: optimum weight part proportioning of selecting when described chocolate batching is: white granulated sugar 42, cocoa butter 30, cocoa power 19, soybean lecithin 0.68, polyglycerolpolyrici.oleate 0.5, vanillic aldehyde 0.15.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104938738A (en) * | 2015-07-02 | 2015-09-30 | 杭州天舜食品有限公司 | Cocoa butter substitute chocolate for 3D (three-dimensional printing) printing and preparation method thereof |
| CN104996691A (en) * | 2015-07-02 | 2015-10-28 | 杭州天舜食品有限公司 | Pure cocoa butter type chocolate for 3D printing and preparation method of palmin type chocolate |
| CN105211451A (en) * | 2015-10-26 | 2016-01-06 | 江西省真牛食品有限公司 | A kind of chocolate |
| CN115211483A (en) * | 2022-08-29 | 2022-10-21 | 洛阳师范学院 | Peony seed oil chocolate and preparation method thereof |
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| 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 |
| WO2012161320A1 (en) * | 2011-05-25 | 2012-11-29 | 株式会社明治 | Impregnation type puffed food and method for producing same |
| CN102883618A (en) * | 2010-03-31 | 2013-01-16 | 株式会社明治 | White chocolate-impregnated food and method for producing same |
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2013
- 2013-11-14 CN CN201310564770.4A patent/CN104146030A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102883618A (en) * | 2010-03-31 | 2013-01-16 | 株式会社明治 | White chocolate-impregnated food and method for producing same |
| 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 |
| WO2012161320A1 (en) * | 2011-05-25 | 2012-11-29 | 株式会社明治 | Impregnation type puffed food and method for producing same |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938738A (en) * | 2015-07-02 | 2015-09-30 | 杭州天舜食品有限公司 | Cocoa butter substitute chocolate for 3D (three-dimensional printing) printing and preparation method thereof |
| CN104996691A (en) * | 2015-07-02 | 2015-10-28 | 杭州天舜食品有限公司 | Pure cocoa butter type chocolate for 3D printing and preparation method of palmin type chocolate |
| CN105211451A (en) * | 2015-10-26 | 2016-01-06 | 江西省真牛食品有限公司 | A kind of chocolate |
| CN115211483A (en) * | 2022-08-29 | 2022-10-21 | 洛阳师范学院 | Peony seed oil chocolate and preparation method thereof |
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Owner name: RENFU HUBEI FOOD INDUSTRY CO., LTD. Free format text: FORMER OWNER: GUANGYUAN FOOD GROUP CO., LTD. Effective date: 20150512 |
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Effective date of registration: 20150512 Address after: 431900 No. three, 16 West Road, Zhongxiang Economic Development Zone, Hubei, China Applicant after: Hubei humanwell Food Industry Co. Ltd. Address before: 431900 Jingmen city of Hubei province Zhongxiang xinmeixiang Road Economic Development Zone Guangyuan food group Limited by Share Ltd Applicant before: GUANGYUAN FOOD GROUP CO., LTD. |
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