CN106306271A - 一种酸奶味坚果巧克力及其加工方法 - Google Patents
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A—HUMAN NECESSITIES
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Abstract
一种酸奶味坚果巧克力，它是以坚果仁（包括但不限于扁桃仁、花生仁、瓜子仁、榛子仁）为原料，以将巧克力、酸奶粉、炼奶粉、乳酸、护光剂、抛光剂为配料，经熔融调温、自动喷涂、抛光后制成，其特征在于：配料重量份为：巧克力3~4，酸奶粉0.9~1.2，炼奶粉0.5~0.7，乳酸0.002~0.004，护光剂0.10~0.12，抛光剂0.15~0.18。本发明不仅加工方法合理、实用，而且操作简单、效果好，利于广泛推广。
Description
技术领域
本发明涉及一种食品及其加工方法，确切地说是一种酸奶味坚果巧克力及其加工方法。
技术背景
坚果仁中富含蛋白质，多种维生素、微量元素（磷、钙、锌、铁）、膳食纤维和矿物质等。另外，还含有不饱和脂肪酸，包括亚麻酸、亚油酸等人体的必需脂肪酸，能够补脑益智，有效的减低心脏病的得病几率和发病风险，对人体生长发育、增强体质、预防疾病有良好的功效。是一类非常受欢迎的营养健康休闲零食。
巧克力中的可可脂具有特殊的风味和口感，并且其中的糖分以及品尝的过程都可以刺激大脑分泌内啡肽，从而起到一定的缓解压力，消除抑郁情绪的作用。但是巧克力在储存销售环节难免会出现起霜，起霜的巧克力一样可以安全食用，但是大多数人以为是产品质量问题不愿再碰。
因此，开发出一款营养健康、口味丰富、抑制起霜的坚果巧克力制品具有较大的商业价值。
发明内容
本发明的目的是将巧克力与酸奶的特殊香气与坚果仁的营养结合起来，采用熔融调温、自动喷涂、抛光工艺，抑制了巧克力的起霜，同时引入了坚果仁，既满足消费者对口味和外观的要求、又满足消费者对营养的需要。
本发明特征在于：它是以坚果仁（包括但不限于扁桃仁、花生仁、瓜子仁、榛子仁）为原料，以将巧克力、酸奶粉、炼奶粉、乳酸、护光剂、抛光剂为配料，经熔融调温、自动喷涂、抛光后制成，其特征在于：配料重量份为：巧克力3~4，酸奶粉0.9~1.2，炼奶粉0.5~0.7，乳酸0.002~0.004，护光剂0.10~0.12，抛光剂0.15~0.18。
具体加工步骤如下：
（1）采用精选机、色选机除去各种杂质、破碎粒和霉变粒，精选出符合要求饱满的坚果仁，并将精选后坚果仁烤出香味；
（2）按上述重量将巧克力熔融调温后，将酸奶粉、炼奶粉、乳酸放入巧克力中，制成涂层巧克力液，保温搅拌备用；
（3）将上述备用涂层巧克力液加入自动喷浆机中，设定好程序喷涂于装有坚果仁的裹衣机中；
（4）将上述巧克力涂层坚果仁自动转运至抛光锅中，设定好程序先后喷涂护光剂和抛光剂；
（5）将抛光后巧克力转运静置12小时后进行装袋、出售。
本发明的效果
1、本发明是将巧克力与酸奶的特殊香气与坚果仁的营养结合起来，采用熔融调温、自动喷涂、抛光工艺，抑制了巧克力的起霜，同时引入了坚果仁，既满足消费者对口味和外观的要求、又满足消费者对营养的需要。
2、本发明不仅加工方法合理、实用，而且操作简单、效果好，利于广泛推广。
具体实施方式
实施例1：
将需加工的坚果仁采用精选机、色选机除去各种杂质、破碎粒和霉变粒，精选出符合要求饱满的坚果仁，并将精选后坚果仁烤出香味；称取3kg巧克力熔融调温后，将0.9kg酸奶粉、0.6kg炼奶粉、0.003kg乳酸放入巧克力中，制成涂层巧克力液，保温搅拌备用；将备用涂层巧克力液加入自动喷浆机中，设定好程序喷涂于装有坚果仁的裹衣机中；将上述巧克力涂层坚果仁自动转运至抛光锅中，设定好程序先后喷涂0.10kg护光剂和0.17kg抛光剂；将抛光后巧克力转运静置12小时后进行装袋、出售。
实施例2：
将需加工的坚果仁采用精选机、色选机除去各种杂质、破碎粒和霉变粒，精选出符合要求饱满的坚果仁，并将精选后坚果仁烤出香味；称取3.5kg巧克力熔融调温后，将1.1kg酸奶粉、0.6kg炼奶粉、0.003kg乳酸放入巧克力中，制成涂层巧克力液，保温搅拌备用；将备用涂层巧克力液加入自动喷浆机中，设定好程序喷涂于装有坚果仁的裹衣机中；将上述巧克力涂层坚果仁自动转运至抛光锅中，设定好程序先后喷涂0.11kg护光剂和0.16kg抛光剂；将抛光后巧克力转运静置12小时后进行装袋、出售。
实施例3：
将需加工的坚果仁采用精选机、色选机除去各种杂质、破碎粒和霉变粒，精选出符合要求饱满的坚果仁，并将精选后坚果仁烤出香味；称取4kg巧克力熔融调温后，将1.2kg酸奶粉、0.5kg炼奶粉、0.002kg乳酸放入巧克力中，制成涂层巧克力液，保温搅拌备用；将备用涂层巧克力液加入自动喷浆机中，设定好程序喷涂于装有坚果仁的裹衣机中；将上述巧克力涂层坚果仁自动转运至抛光锅中，设定好程序先后喷涂0.10kg护光剂和0.18kg抛光剂；将抛光后巧克力转运静置12小时后进行装袋、出售。
Claims (2)
1.一种酸奶味坚果巧克力，它是以坚果仁（包括但不限于扁桃仁、花生仁、瓜子仁、榛子仁）为原料，以将巧克力、酸奶粉、炼奶粉、乳酸、护光剂、抛光剂为配料，经熔融调温、自动喷涂、抛光后制成，其特征在于：配料重量份为：巧克力3~4，酸奶粉0.9~1.2，炼奶粉0.5~0.7，乳酸0.002~0.004，护光剂0.10~0.12，抛光剂0.15~0.18。
2.根据权利要求1所述的酸奶味坚果巧克力的加工方法，其特征在于：具体加工步骤如下：
（1）采用精选机、色选机除去各种杂质、破碎粒和霉变粒，精选出符合要求饱满的坚果仁，并将精选后坚果仁烤出香味；
（2）按上述重量将巧克力熔融调温后，将酸奶粉、炼奶粉、乳酸放入巧克力中，制成涂层巧克力液，保温搅拌备用；
（3）将上述备用涂层巧克力液加入自动喷浆机中，设定好程序喷涂于装有坚果仁的裹衣机中；
（4）将上述巧克力涂层坚果仁自动转运至抛光锅中，设定好程序先后喷涂护光剂和抛光剂；
（5）将抛光后巧克力转运静置12小时后进行装袋、出售。
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| CN107251977A (zh) * | 2017-06-12 | 2017-10-17 | 安徽真心食品有限公司 | 一种巧克力开心果仁加工方法 |
| CN111374203A (zh) * | 2018-12-29 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种酸奶口味巧克力涂层组合物及其制备方法 |
| CN111543613A (zh) * | 2020-06-12 | 2020-08-18 | 洽洽食品股份有限公司 | 一种层状巧克力瓜子仁及其加工方法 |
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| CN107251977A (zh) * | 2017-06-12 | 2017-10-17 | 安徽真心食品有限公司 | 一种巧克力开心果仁加工方法 |
| CN111374203A (zh) * | 2018-12-29 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种酸奶口味巧克力涂层组合物及其制备方法 |
| CN111543613A (zh) * | 2020-06-12 | 2020-08-18 | 洽洽食品股份有限公司 | 一种层状巧克力瓜子仁及其加工方法 |
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