CN104770539A - Coffee flavored chocolate preparation method - Google Patents
Coffee flavored chocolate preparation method Download PDFInfo
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- CN104770539A CN104770539A CN201510151800.8A CN201510151800A CN104770539A CN 104770539 A CN104770539 A CN 104770539A CN 201510151800 A CN201510151800 A CN 201510151800A CN 104770539 A CN104770539 A CN 104770539A
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Abstract
The present invention discloses a coffee flavored chocolate preparation method which includes a step of mixing baked and puffed cooked coffee beans with emulsified chocolate original pulp in a casting machine. The cooked coffee beans and chocolate original pulp are used at a ratio of (3.5-4.5):1. The coffee flavored chocolate preparation method conducts puffing pre-treatment on the coffee bean raw materials, can effectively combine the puffed coffee beans with the chocolate original pulp in the casting process, and fully retains the flavor of coffee and the taste of chocolate.
Description
Technical field
The present invention relates to a kind of preparation method with the chocolate of coffee flavor, belong to food processing field.
Background technology
Chocolate product, due to the local flavor of its uniqueness and mouthfeel, receives the extensive welcome of consumer in modern society, especially widely popular in young consumers.At present, the chocolate market demand at home and sales volume very powerful.With the main product that market is sold, common chocolate comprises that original flavor chocolate, milk chocolate and substitute of cocoa fat are chocolate, and product special flavour is fewer, is difficult to meet the demand of market to chocolate product variation, low-saccharification and functionalization.Coffee is one of quick edible consumption product sold at present extensively equally, refreshes oneself preferably, the effect such as restoring consciouness because it has, and is well received in office crowd.
For above-mentioned situation, once had multiple trial to attempt to prepare the goods having coffee and chocolate flavouring concurrently at food processing field, its preparation method ground coffee is mixed with chocolate powder base-material to refine, and then carries out temperature adjustment, moulding by casting.Applicant has carried out extensive investigation to the product that this mechanical mixture formula production method is produced in research process, find that this product does not only play the effect having coffee and chocolate flavouring concurrently, on the contrary because the mutual suppression of local flavor causes the local flavor of product and mouthfeel all poor.Market sale facts have proved, the chocolate product sales volume that this preparation technology produces is low, and consumer evaluation is poor.
Summary of the invention
Applicant, in long-term production and research process, has carried out deep research and development to processing technology that is chocolate and coffee, the basis of traditional chocolate production technology has combined unique coffee processing technology the local flavor of the two is organically combined; And whole preparation process is without the need to transforming original Chocolate Production line, effectively reduces the preparation cost of product, can produce fast, easily.
For achieving the above object, the present invention is achieved by the following scheme:
A kind of preparation method of chocolate of coffee flavor, comprise baking and banking up with earth, the ripe beans of coffee bean of expanding treatment carry out with the chocolate magma of emulsification the step that hybrid process becomes chocolate finished product in casting machine, wherein, the amount ratio of the ripe beans of coffee bean and chocolate magma is (3.5-4.5): 1.
Preferably, above-mentioned amount ratio is 4: 1.
In the present invention, alleged mixing aft-loaded airfoil becomes the step of chocolate finished product to adopt traditional chocolate making process, the operations such as moulding by casting, sugar shell coatings, cooling and shaping are carried out after normally it being mixed in casting machine, this is the general work flow of all chocolate, and it will not go into details herein.
In the present invention, making it form the coffee aroma composition with high degree of dispersion state by coffee bean being carried out baking and banking up with earth with expanding treatment, fully can mix with chocolate magma.Because the coffee raw material of expanded shape is different from chocolate magma Mass Distribution, in casting process, coffee component forms chocolate sandwich internal layer, and its coffee flavor can not be covered by chocolate, and the taste of coffee can organically blend with the taste of chocolate again simultaneously.
In the present invention, the processing technology of the ripe beans of coffee bean, for will be heated to temperature 200-250 DEG C after coffee bean sorting, heats 25-30min at this temperature, then cools maturation and makes the ripe beans of coffee bean; Preferably, heating-up temperature is 225-230 DEG C.
By above-mentioned process, baking and banking up with earth the lower coffee bean of heating becomes expanded state, and ester class, organic acid etc. in this process in coffee bean regroup the composition being formed and have coffee aroma taste.
It will be understood by those skilled in the art that the sorting of coffee bean is conventional way, normally classification and sorting, removes foreign material, broken beans, mould beans etc.
In the present invention, the processing technology of chocolate magma is heating and melting after arbitrary in cocoa liquor, cocoa power or the two mixture being mixed with cocoa butter, and wherein the consumption of cocoa butter is 40-60%, and heating-up temperature, not higher than 60 DEG C, makes chocolate thick embryo; Be 15-30um by thick for chocolate embryo fine grinding to fineness; Carrying out temperature adjustment after fine grinding makes its emulsification make chocolate magma.
Usually, the temperature of lapping process is 40-42 DEG C in above process, and the time is 16-24h.
Above-mentioned alleged cocoa liquor, cocoa power, cocoa butter (or substitute of cocoa fat) all can commercially, also can be prepared according to GBs such as LS/T 3222-1994 " cocoa power ", LS/T 3223-1994 " cocoa butter ", LS/T 3224-1994 " cocoa liquor " (preparation technology is with reference to shown in accompanying drawing 1a, 1b, 1c) voluntarily.
Preferably, the consumption of cocoa butter is 50%.
In order to adjust the taste of product, being easier to eat, can also adding sugar in the thick embryo forming process of above-mentioned chocolate, wherein the consumption of sugar is not higher than 50% of the thick idioplasm amount of chocolate.
In the present invention, the fully emulsified of chocolate thick embryo is realized by temperature adjustment.Preferably, the parameter of temperature adjustment process is the first stage: be warming up to 48 DEG C from 33 DEG C; Second stage: be cooled to 30 DEG C from 48 DEG C; Phase III: go up to 32 DEG C from 30 DEG C; Insulating process is 32 DEG C.Under this temperature adjustment process, in the chocolate magma of formation, beta crystal ratio is the highest, makes it be easy to be combined with expanded coffee component.
By the preparation technology of above-mentioned improvement, present invention achieves the abundant fusion of coffee and chocolate flavouring, make gained chocolate have again strong coffee flavor while self local flavor of reservation, mouthfeel is good.
Accompanying drawing explanation
Fig. 1 a, 1b, 1c are respectively with cocoa benevolence for raw material, the process schematic diagram of cocoa liquor, cocoa power, cocoa butter;
Fig. 2 is the process flow diagram that chocolate of the present invention is complete.
Detailed description of the invention
In order to technique of the present invention is described, below in conjunction with drawings and Examples, the present invention is set forth.Special restriction is not formed to the present invention in following middle provided embodiment.
Embodiment 1
Coffee bean technological process:
First by coffee raw material beans through screening, go out impurity and broken beans, mould beans etc., raw material carried out roasting under the following conditions make it expanded: temperature 220 DEG C, 29 minutes time, form the ripe beans of coffee with coffee aroma composition.
Chocolate magma technological process:
50% cocoa liquor+50% cocoa butter, make chocolate thick embryo at 55 DEG C of melt temperatures, thick embryo refines in ball mill, and the temperature of fine grinding is 40 DEG C, and the time is 20 hours, makes its fineness be 20um; In tempering machine, make its emulsification form chocolate magma, the parameter of temperature adjustment is the first stage: be warming up to 48 DEG C from 33 DEG C; Second stage: be cooled to 30 DEG C from 48 DEG C; Phase III: go up to 32 DEG C from 30 DEG C; Insulating process is 32 DEG C.The preparation of chocolate finished product:
By ripe for above-mentioned coffee beans and chocolate magma according to 4: 1 mass ratio join the operations such as casting machine carries out mixing, demoulding, cooling, then to modify according to required shape, finally add that sugar coating machine and polishing form commodity.Embodiment 2
Coffee bean technological process:
First by coffee raw material beans through screening, go out impurity and broken beans, mould beans etc., raw material carried out roasting under the following conditions make it expanded: temperature 230 DEG C, 25 minutes time, form the ripe beans of coffee with coffee aroma composition.
Chocolate magma technological process:
40% cocoa liquor+10% cocoa power+50% cocoa butter, make chocolate thick embryo at 58 DEG C of melt temperatures, thick embryo refines in ball mill, and the temperature of fine grinding is 40 DEG C, and the time is 18 hours, makes its fineness be 25um; In tempering machine, make its emulsification form chocolate magma, the parameter of temperature adjustment is the first stage: be warming up to 48 DEG C from 33 DEG C; Second stage: be cooled to 30 DEG C from 48 DEG C; Phase III: go up to 32 DEG C from 30 DEG C; Insulating process is 32 DEG C.
The preparation of chocolate finished product:
By ripe for above-mentioned coffee beans and chocolate magma according to 3.8: 1 mass ratio join the operations such as casting machine carries out mixing, demoulding, cooling, then to modify according to required shape, finally add that sugar coating machine and polishing form commodity.
Embodiment 3
Coffee bean technological process:
First by coffee raw material beans through screening, go out impurity and broken beans, mould beans etc., raw material carried out roasting under the following conditions make it expanded: temperature 230 DEG C, 25 minutes time, form the ripe beans of coffee with coffee aroma composition.
Chocolate magma technological process:
50% cocoa liquor+50% cocoa butter, and add the table sugar being equivalent to cocoa liquor consumption 1/5th, make chocolate thick embryo at 50 DEG C of melt temperatures, thick embryo refines in ball mill, the temperature of fine grinding is 42 DEG C, and the time is 24 hours, makes its fineness be 15um; In tempering machine, make its emulsification form chocolate magma, the parameter of temperature adjustment is the first stage: be warming up to 48 DEG C from 33 DEG C; Second stage: be cooled to 30 DEG C from 48 DEG C; Phase III: go up to 32 DEG C from 30 DEG C; Insulating process is 32 DEG C
The preparation of chocolate finished product:
By ripe for above-mentioned coffee beans and chocolate magma according to 4.2: 1 mass ratio join the operations such as casting machine carries out mixing, demoulding, cooling, then to modify according to required shape, finally add that sugar coating machine and polishing form commodity.
Embodiment 4
Coffee bean technological process:
First by coffee raw material beans through screening, go out impurity and broken beans, mould beans etc., raw material carried out roasting under the following conditions make it expanded: temperature 225 DEG C, 30 minutes time, form the ripe beans of coffee with coffee aroma composition.
Chocolate magma technological process:
20% cocoa liquor+40% cocoa power+40% cocoa butter, make chocolate thick embryo at 55 DEG C of melt temperatures, thick embryo refines in ball mill, and the temperature of fine grinding is 42 DEG C, and the time is 20 hours, makes its fineness be 18um; In tempering machine, make its emulsification form chocolate magma, the parameter of temperature adjustment is the first stage: be warming up to 48 DEG C from 33 DEG C; Second stage: be cooled to 30 DEG C from 48 DEG C; Phase III: go up to 32 DEG C from 30 DEG C; Insulating process is 32 DEG C.
The preparation of chocolate finished product:
By ripe for above-mentioned coffee beans and chocolate magma according to 4: 1 mass ratio join the operations such as casting machine carries out mixing, demoulding, cooling, then to modify according to required shape, finally add that sugar coating machine and polishing form commodity.
Above-mentioned gained chocolate can carry out storing and packing according to physical condition, and normally under the environment not higher than 50% relative humidity, temperature controls to pack at 17-19 DEG C, then in dry environments 10-15 DEG C preserve.
Comparative example
Adopt cocoa butter 30, cocoa power 40, milk powder 30, coffee 10 as raw material, prepare according to following technique:
Ground coffee adopts roasted coffee dry method to carry out flour, crosses 80 mesh sieves, for subsequent use;
The chocolate base-material of cocoa butter, cocoa power mixing fine grinding preparation, for subsequent use;
Chocolate base-material temperature adjustment, insulation and refining were poured in mould after 10 hours, cooling, and turnover goes out core chocolate and prepares chocolate cream shell; Ground coffee grinding is made its granularity < 20um, then mixes with chocolate base-material, mixture is carried out fine grinding 8 hours;
Mixed material after fine grinding carries out temperature adjustment, insulation and refining 12 hours, is then poured in the chocolate shell of cooling forming, core body content 80%; Again at poured thereon through temperature adjustment, insulation and the refining chocolate base-material after 10 hours, strike off; Chocolate after cast enters cold road cooling forming, and the demoulding is packed, and makes coffee flavor chocolate food.
Wherein, temperature adjustment process is: the first stage: be warming up to 48 DEG C from 33 DEG C; Second stage: be cooled to 30 DEG C from 48 DEG C; Phase III: go up to 32 DEG C from 30 DEG C; Insulating process is 32 DEG C.
In order to check the local flavor of product, have chosen respectively the age 20-30 year consumer (all long-term dietetic chocolate and coffee product) totally 50 people, be divided into two groups at random, often organize 25 people, the chocolate of edible above-described embodiment 2 and comparative example respectively, and its local flavor is given a mark, the rule of marking is as follows;
5 points: there is strong chocolate taste, and obviously can feel the taste of coffee, without bitterness sense;
4 points: there is obvious chocolate taste, and obviously feel the taste of coffee, without bitterness sense;
3 points: there is obvious chocolate taste, the taste of coffee can be felt, without bitterness sense;
2 points: have chocolate taste, coffee taste is not obvious, without bitterness sense;
1 point: pained.
After statistics consumer marking, product average out to of the present invention 4.6 points, and the product average out to 2.1 points of comparative example, showing product of the present invention significantly improves product special flavour, achieves organically blending of the two.
Claims (6)
1. the preparation method of the chocolate of a coffee flavor, it is characterized in that comprising by baking and banking up with earth, the ripe beans of coffee bean of expanding treatment carry out with the chocolate magma of emulsification the step that hybrid process becomes chocolate finished product in casting machine, wherein, the amount ratio of the ripe beans of coffee bean and chocolate magma is (3.5-4.5): 1.
2. preparation method according to claim 1, is characterized in that the processing technology of the ripe beans of coffee bean is for will be heated to temperature 200-250 DEG C after coffee bean sorting, heat 25-30min at this temperature, then cools maturation and makes the ripe beans of coffee bean.
3. preparation method according to claim 2, is characterized in that heating-up temperature is 225-230 DEG C.
4. preparation method according to claim 1, it is characterized in that the processing technology of chocolate magma is heating and melting after arbitrary in cocoa liquor, cocoa power or the two mixture being mixed with cocoa butter, wherein the consumption of cocoa butter is 40-60%, heating-up temperature, not higher than 60 DEG C, makes chocolate thick embryo; Be 15-30um by thick for chocolate embryo fine grinding to fineness; Carrying out temperature adjustment after fine grinding makes its emulsification make chocolate magma.
5. preparation method according to claim 4, characterized by further comprising the step adding sugar in the thick embryo forming process of chocolate, and wherein the consumption of sugar is not higher than 50% of the thick idioplasm amount of chocolate.
6. preparation method according to claim 4, is characterized in that temperature adjustment process is the first stage: be warming up to 48 DEG C from 33 DEG C; Second stage: be cooled to 30 DEG C from 48 DEG C; Phase III: go up to 32 DEG C from 30 DEG C; Insulating process is 32 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510151800.8A CN104770539A (en) | 2015-04-01 | 2015-04-01 | Coffee flavored chocolate preparation method |
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| CN201510151800.8A CN104770539A (en) | 2015-04-01 | 2015-04-01 | Coffee flavored chocolate preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258884A (en) * | 2018-09-28 | 2019-01-25 | 普洱爱伲庄园咖啡有限公司 | A kind of white chocolate coffee bean and preparation method thereof and device |
| CN109258885A (en) * | 2018-09-28 | 2019-01-25 | 普洱爱伲庄园咖啡有限公司 | A kind of dark chocolate bar coffee bean and preparation method thereof and device |
| GB2586238A (en) * | 2019-08-12 | 2021-02-17 | Fuerst Day Lawson Ltd | Method of producing a chocolate or chocolate-like confectionary product |
| CN115336657A (en) * | 2022-08-24 | 2022-11-15 | 北京彩晔健康管理有限公司 | Fat-reducing green coffee dark chocolate and preparation method thereof |
Citations (5)
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| DE4139638C1 (en) * | 1991-12-02 | 1992-11-12 | Darboven, J.J., 2000 Hamburg, De | Coffee pralines having crisp core - comprises single roasted coffee bean core and chocolate material coating |
| JPH06292508A (en) * | 1993-04-09 | 1994-10-21 | Unie Kafue:Kk | Chocolate-coated structure of coffee beans roasted so as to be readily eatable and production of chocolate-coated structure of coffee beans roasted so as to be readily eatable |
| CN102138615A (en) * | 2011-01-26 | 2011-08-03 | 中国热带农业科学院香料饮料研究所 | Chocolate of coffee flavor and preparation method thereof |
| CN103190515A (en) * | 2013-04-12 | 2013-07-10 | 无锡上可食品有限公司 | Cocoa bean kernel chocolate and preparation method thereof |
| CN104509651A (en) * | 2014-12-25 | 2015-04-15 | 河南洛阳红牡丹产业研发有限公司 | Chocolate containing peony elements and preparation method thereof |
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2015
- 2015-04-01 CN CN201510151800.8A patent/CN104770539A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4139638C1 (en) * | 1991-12-02 | 1992-11-12 | Darboven, J.J., 2000 Hamburg, De | Coffee pralines having crisp core - comprises single roasted coffee bean core and chocolate material coating |
| JPH06292508A (en) * | 1993-04-09 | 1994-10-21 | Unie Kafue:Kk | Chocolate-coated structure of coffee beans roasted so as to be readily eatable and production of chocolate-coated structure of coffee beans roasted so as to be readily eatable |
| CN102138615A (en) * | 2011-01-26 | 2011-08-03 | 中国热带农业科学院香料饮料研究所 | Chocolate of coffee flavor and preparation method thereof |
| CN103190515A (en) * | 2013-04-12 | 2013-07-10 | 无锡上可食品有限公司 | Cocoa bean kernel chocolate and preparation method thereof |
| CN104509651A (en) * | 2014-12-25 | 2015-04-15 | 河南洛阳红牡丹产业研发有限公司 | Chocolate containing peony elements and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258884A (en) * | 2018-09-28 | 2019-01-25 | 普洱爱伲庄园咖啡有限公司 | A kind of white chocolate coffee bean and preparation method thereof and device |
| CN109258885A (en) * | 2018-09-28 | 2019-01-25 | 普洱爱伲庄园咖啡有限公司 | A kind of dark chocolate bar coffee bean and preparation method thereof and device |
| GB2586238A (en) * | 2019-08-12 | 2021-02-17 | Fuerst Day Lawson Ltd | Method of producing a chocolate or chocolate-like confectionary product |
| CN115336657A (en) * | 2022-08-24 | 2022-11-15 | 北京彩晔健康管理有限公司 | Fat-reducing green coffee dark chocolate and preparation method thereof |
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