CN106962570A - A kind of truffle chocolate - Google Patents
A kind of truffle chocolate Download PDFInfo
- Publication number
- CN106962570A CN106962570A CN201710229784.9A CN201710229784A CN106962570A CN 106962570 A CN106962570 A CN 106962570A CN 201710229784 A CN201710229784 A CN 201710229784A CN 106962570 A CN106962570 A CN 106962570A
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- Prior art keywords
- chocolate
- truffle
- hard coatings
- core
- coating solution
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 120
- 241000609666 Tuber aestivum Species 0.000 title claims abstract description 68
- 238000000576 coating method Methods 0.000 claims abstract description 95
- 239000011248 coating agent Substances 0.000 claims abstract description 47
- 244000299461 Theobroma cacao Species 0.000 claims description 125
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 30
- 239000008103 glucose Substances 0.000 claims description 30
- 230000032683 aging Effects 0.000 claims description 24
- 238000010410 dusting Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000021552 granulated sugar Nutrition 0.000 claims description 18
- 239000006188 syrup Substances 0.000 claims description 14
- 235000020357 syrup Nutrition 0.000 claims description 14
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 12
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 11
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 11
- 229960002920 sorbitol Drugs 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 235000010489 acacia gum Nutrition 0.000 claims description 9
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 9
- 239000000049 pigment Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 7
- 235000010445 lecithin Nutrition 0.000 claims description 7
- 239000000787 lecithin Substances 0.000 claims description 7
- 229940067606 lecithin Drugs 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010257 thawing Methods 0.000 abstract description 4
- 230000000717 retained effect Effects 0.000 abstract description 3
- 230000000630 rising effect Effects 0.000 abstract description 2
- 238000007664 blowing Methods 0.000 description 3
- 239000000155 melt Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000005945 translocation Effects 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241001489212 Tuber Species 0.000 description 1
- 241000555892 Tuber indicum Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
Classifications
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of truffle chocolate, including truffle chocolate core and the coating for wrapping up truffle chocolate core, the coating is made up of the chocolate-coated of internal layer and the hard coatings of outer layer.Product heat resistance of the present invention has brought up to 35 DEG C or so, facilitates storage and transport, be coated can long-time retained product local flavor, due to the soft fluffy characteristic of truffle chocolate, is combined with hard coatings, is not in the situation of hard coatings of rising brokenly after plain chocolate thawing.
Description
Technical field
The present invention relates to a kind of chocolate, more particularly to a kind of truffle chocolate.
Background technology
Truffle shape chocolate, because its shape imitates the famous food materials " truffle " of France（French Truffes, English
Truffles）And gain the name.From France, there are making of long standing and well established and edible history in Europe.It is not chocolate classification
In a classification.In the world, chocolate is typically divided into four classes by dairy fat content：Dark chocolate bar（Butterfat<12%）, white chalk
Power（Without cocoa power）, milk chocolate（Butterfat >=12%）With light chocolate（Without cocoa butter）.Truffle shape chocolate has U.S.
Also it is not quite similar on formula, 3 kinds of formulas of European and Switzerland's formula, taste, but identical is that the truffle shape chocolate of every kind of style is all
It is delicious.The characteristics of truffle chocolate is maximum is the ultralow melting point that unique formula creates 23 DEG C, brings any other chalk
The excellent mouthfeel of power all incomparable " just melt in the mouths ", or even accidentally, it will be dissolved in the centre of the palm.
Due to the characteristic of truffle chocolate super low-melting point, it is preserved, and serious restriction is received in transport.
The content of the invention
It is an object of the invention to provide a kind of truffle chocolate, product heat resistance has brought up to 35 DEG C or so, conveniently
Storage and transport, be coated can long-time retained product local flavor, due to the soft fluffy characteristic of truffle chocolate, with hard coatings
With reference to being not in the situation of hard coatings of rising brokenly after plain chocolate melts.
The technical solution adopted for the present invention to solve the technical problems is：
A kind of truffle chocolate, including truffle chocolate core and the coating for wrapping up truffle chocolate core, the coating is by internal layer
The hard coatings composition of chocolate-coated and outer layer, the feed components of the chocolate-coated are by mass percentage with such as
Under：Pre-coating solution 1.5-2%, pre- dusting 10-10.5%, chocolate 88-89%；The feed components of the hard coatings press quality percentage
It is as follows than meter proportioning：Pre-coating solution 2.5-3%, pre- dusting 5-6%, glucose 52-53%, water 36-37%, Arabic gum 3-3.5%, color
Plain 0.05-0.1%.
Chocolate-coated is made up of precoated shet and couverture, and hard coatings are made up of precoated shet and hard coatings liquid layer.
Chocolate-coated requires there be one layer of precoating before being coated, and the main component of precoating is Arabic gum, precoating（Pre-coating solution,
Pre- dusting）Main function be isolation fuse and chocolate-coated, prevent water translocation.The characteristics of chocolate-coated is texture pine
Soft, hard and crisp with hard coatings is contrasted, and the main component of chocolate-coated is chocolate.
The characteristics of hard coatings and requirement are that quality is hard and crisp, and surface is smooth glossy.Hard coatings are except that can protect chalk
Outside power coating and fuse, moreover it is possible to form crisp mouthfeel, assign sugared core profile attractive in appearance.Hard coatings it is main by glucose, I
Primary glue and pigment composition.Glucose and Arabic gum make it that coating is hard and crisp.Pigment plays a part of colouring.
Chocolate-coated soft texture, moisture is larger, and independent chocolate-coated is not easy to maintain；And chocolate-coated table
Face is coarse, and outward appearance is plain.Increase hard coatings, protection can be played a part of, while can also make sugared body surface face more smooth.Individually
Hard coatings can make the inclined sweet tea of mouthfeel, and chocolate-coated reduces sugariness to a certain extent；In addition, chocolate-coated soft texture,
Hard coatings are hard and crisp, and the mouthfeel that both combinations make more has levels.
The main component of truffle chocolate core is white granulated sugar and cocoa power, and its fusing point is more than 40 DEG C.Truffle chocolate is most
The part easily melted is chocolate-coated, and chocolate fusing point is 36 DEG C or so, and hard coatings main component is glucose and Arab
Glue, can tolerate 40 DEG C of high temperature.
Acceleration study was done at a temperature of 40 DEG C, truffle chocolate fuse will not melt, hard coatings have certain heat-insulated and protection
Effect, chocolate-coated has slight thawing, but not outflow, will not produce influence to hard coatings outward appearance.
Preferably, the feed components of the truffle chocolate core match by mass percentage it is as follows：White granulated sugar 50-
51%, low concentration glucose starches 12-13%, water 9-10%, cocoa power 14-15%, granulated sugar powder 7-8%, D-sorbitol solution 1-1.2%, ovum
Phosphatidase 1-1.5%, dried glucose syrup 3.5-4%, rum essence 0.08-1%.
The main component of fuse is white granulated sugar and cocoa power, and the addition of cocoa power assigns the outward appearance of the similar truffle of fuse.
Preferably, the soluble solid content of low concentration glucose slurry is 75%, dried glucose syrup can
Dissolubility solid content is 86%.
Preferably, the D-sorbitol solution concentration is 75%.
Preferably, the pre-coating solution by pre- dusting and water according to 1:1 mass ratio composition.Pre- dusting is from Nuo Ruiwo companies
Purchase, trade name " fast shell is good ".
Preferably, the preparation method of the truffle chocolate comprises the following steps：
（1）It is prepared by truffle chocolate core
White granulated sugar, fructose syrup and water mixing, dissolving, vacuum sugar boiling to moisture is 6.5-7%（Vacuum sugar boiling parameter：119
DEG C, -0.016MPa）, be cooled to less than 70 DEG C and be transferred to agitated kettle, add cocoa power, granulated sugar powder, D-sorbitol solution, lecithin,
Glucose syrup and rum essence stir, most laggard extruder extrusion forming.
（2）Chocolate-coated
Add to truffle chocolate core after pre-coating solution, be sprinkled into pre- dusting, after pre-coating solution is received and done, add the chocolate melted, treat
After chocolate coats truffle chocolate core, blow a cold wind over and allow chocolate to solidify；
65 DEG C of water-bath insulations of the chocolate melted, add after the chocolate melted, open blowing hot wind and keep chocolate stream
Dynamic state.
（3）Aging
Step（2）Truffle chocolate core aging 24h in aging chamber after having handled, it is 22 ± 1 DEG C, phase to control aging room temperature
To humidity 50 ± 1%；The moisture in Soft Roll clothing is reached balance, prevent the water translocation in Soft Roll clothing.
（4）Hard coatings
To step（3）Truffle chocolate core after having handled adds after pre-coating solution, is sprinkled into pre- dusting, after pre-coating solution is received and done, aging
24h, ageing environment temperature control is 23 ± 1 DEG C, and the control of ageing environment relative humidity is 50 ± 1%, and Hard Roll is carried out after the completion of aging
Clothing processing, hard coatings are processed as：Add every time after hard coatings liquid, treat that hard coatings liquid uniformly fills truffle chocolate core（Probably
30s）After start blowing, coating solution receive it is dry after start to wrap next layer, 30-40 layer are wrapped altogether, is not dried completely for last two layers, is allowed firmly
Coating solution is received dry naturally.
Preferably, step（4）Hard coatings liquid is made up of the mixing of glucose, water, Arabic gum and pigment.
The beneficial effects of the invention are as follows：Product heat resistance has brought up to 35 DEG C or so, facilitates storage and transport, and coating can
With the local flavor of long-time retained product, due to the soft fluffy characteristic of truffle chocolate, combined with hard coatings, be not in pure skilful
The situation for the hard coatings that rise brokenly after gram force thawing.
Brief description of the drawings
Fig. 1 is the process chart of the present invention.
Embodiment
Below by specific embodiment, technical scheme is described in further detail.
In the present invention, if not refering in particular to, raw material and equipment used etc. is commercially available or commonly used in the art.
Method in following embodiments, is the conventional method of this area unless otherwise instructed.
Total embodiment：
A kind of truffle chocolate, including truffle chocolate core and the coating for wrapping up truffle chocolate core, the coating is by internal layer
The hard coatings composition of chocolate-coated and outer layer, the feed components of the chocolate-coated are by mass percentage with such as
Under：Pre-coating solution 1.5-2%, pre- dusting 10-10.5%, chocolate 88-89%；The feed components of the hard coatings press quality percentage
It is as follows than meter proportioning：Pre-coating solution 2.5-3%, pre- dusting（It is commercially available）5-6%, glucose 52-53%, water 36-37%, Arabic gum 3-
3.5%, pigment 0.05-0.1%.
The feed components of the truffle chocolate core match as follows by mass percentage：White granulated sugar 50-51% is low dense
Spend glucose syrup 12-13%, water 9-10%, cocoa power 14-15%, granulated sugar powder 7-8%, D-sorbitol solution 1-1.2%, lecithin 1-
1.5%, dried glucose syrup 3.5-4%, rum essence 0.08-1%.The soluble solid of the low concentration glucose slurry
Content is 75%, and the soluble solid content of dried glucose syrup is 86%.The D-sorbitol solution concentration is 75%.It is described
Pre-coating solution is by pre- dusting and water according to 1:1 mass ratio composition.
The preparation method of the truffle chocolate comprises the following steps（Fig. 1）：
（1）It is prepared by truffle chocolate core
White granulated sugar, fructose syrup and water mixing, dissolving, vacuum sugar boiling to moisture is 6.5-7%, is cooled to less than 70 DEG C and turns
Agitated kettle is moved to, cocoa power, granulated sugar powder, D-sorbitol solution, lecithin, glucose syrup and rum essence is added and stirs,
Most laggard extruder extrusion forming.
（2）Chocolate-coated
Add to truffle chocolate core after pre-coating solution, be sprinkled into pre- dusting, after pre-coating solution is received and done, add the chocolate melted, treat
After chocolate coats truffle chocolate core, blow a cold wind over and allow chocolate to solidify.
（3）Aging
Step（2）Truffle chocolate core aging 24h in aging chamber after having handled, it is 22 ± 1 DEG C, phase to control aging room temperature
To humidity 50 ± 1%.
（4）Hard coatings
To step（3）Truffle chocolate core after having handled adds after pre-coating solution, is sprinkled into pre- dusting, after pre-coating solution is received and done, aging
24h, ageing environment temperature control is 23 ± 1 DEG C, and the control of ageing environment relative humidity is 50 ± 1%, and Hard Roll is carried out after the completion of aging
Clothing processing, hard coatings are processed as：Hard coatings liquid is added every time（Glucose, water, Arabic gum and pigment mixing composition）Afterwards, treat hard
Coating solution, which is uniformly filled, starts blowing after truffle chocolate core, start to wrap next layer after coating solution receipts are dry, 30-40 layers are wrapped altogether,
Do not dry completely for last two layers, allow hard coatings liquid to receive naturally dry.
Specific embodiment 1：
A kind of truffle chocolate, including truffle chocolate core and the coating for wrapping up truffle chocolate core, the coating is by internal layer
The hard coatings composition of chocolate-coated and outer layer.
The feed components of the chocolate-coated match as follows by mass percentage：Pre-coating solution 1.7%, pre- dusting
10.2%, chocolate 88.1%.
The feed components of the hard coatings match as follows by mass percentage：Pre-coating solution 2.65%, pre- dusting（It is commercially available）
5.4%, glucose 52.37%, water 36.3%, Arabic gum 3.2%, pigment 0.08%.
The feed components of the truffle chocolate core match as follows by mass percentage：White granulated sugar 50.31% is low dense
Degree（75%）Glucose syrup 12.5%, water 9.5%, cocoa power 14.2%, granulated sugar powder 7.5%, D-sorbitol solution 1.1%, lecithin 1.2%,
High concentration（86%）Glucose syrup 3.6%, rum essence 0.09%.
Specific embodiment 2：
A kind of truffle chocolate, including truffle chocolate core and the coating for wrapping up truffle chocolate core, the coating is by internal layer
The hard coatings composition of chocolate-coated and outer layer.
The feed components of the chocolate-coated match as follows by mass percentage：Pre-coating solution 1.65%, pre- dusting
10.05%, chocolate 88.3%.
The feed components of the hard coatings match as follows by mass percentage：Pre-coating solution 2.7%, pre- dusting（It is commercially available）
5.43%, glucose 52.2%, water 36.3%, Arabic gum 3.3%, pigment 0.07%.
The feed components of the truffle chocolate core match as follows by mass percentage：White granulated sugar 50.5%, low concentration
（75%）Glucose syrup 12%, water 9.4%, cocoa power 14.2%, granulated sugar powder 7.9%, D-sorbitol solution 1.11%, lecithin 1.1% is high
Concentration（86%）Glucose syrup 3.7%, rum essence 0.09%.
Product heat resistance has been brought up to 35 DEG C or so by the present invention, facilitates storage and transport, coating can be protected for a long time
The local flavor of product is stayed, due to the soft fluffy characteristic of truffle chocolate, is combined with hard coatings, is not in after plain chocolate melts
The situation for the hard coatings that rise brokenly.Accelerated experiment at a temperature of 40 DEG C, truffle chocolate fuse will not melt, and hard coatings have certain heat-insulated
And protective effect, chocolate-coated has slight thawing, but not flows out, and will not produce influence to hard coatings outward appearance.
Embodiment described above is a kind of preferably scheme of the present invention, not makees any formal to the present invention
Limitation, also has other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (7)
1. a kind of truffle chocolate, it is characterised in that the coating including truffle chocolate core and parcel truffle chocolate core, institute
State coating to be made up of the chocolate-coated of internal layer and the hard coatings of outer layer, the feed components of the chocolate-coated press quality hundred
Divide as follows than meter proportioning：Pre-coating solution 1.5-2%, pre- dusting 10-10.5%, chocolate 88-89%；The raw material each group of the hard coatings
Match point by mass percentage as follows：Pre-coating solution 2.5-3%, pre- dusting 5-6%, glucose 52-53%, water 36-37%, it is Arabic
Glue 3-3.5%, pigment 0.05-0.1%.
2. a kind of truffle chocolate according to claim 1, it is characterised in that the raw material each group of the truffle chocolate core
Match point by mass percentage as follows：White granulated sugar 50-51%, low concentration glucose slurry 12-13%, water 9-10%, cocoa power 14-
15%, granulated sugar powder 7-8%, D-sorbitol solution 1-1.2%, lecithin 1-1.5%, dried glucose syrup 3.5-4%, rum essence
0.08-1%。
3. a kind of truffle chocolate according to claim 2, it is characterised in that the solubility of the low concentration glucose slurry
Solid content is 75%, and the soluble solid content of dried glucose syrup is 86%.
4. a kind of truffle chocolate according to claim 2, it is characterised in that the D-sorbitol solution concentration is 75%.
5. a kind of truffle chocolate according to claim 1, it is characterised in that the pre-coating solution by pre- dusting and water according to
1:1 mass ratio composition.
6. a kind of truffle chocolate according to claim 1 or 2, it is characterised in that the preparation side of the truffle chocolate
Method comprises the following steps：
（1）It is prepared by truffle chocolate core
White granulated sugar, fructose syrup and water mixing, dissolving, vacuum sugar boiling to moisture is 6.5-7%, is cooled to less than 70 DEG C and turns
Agitated kettle is moved to, cocoa power, granulated sugar powder, D-sorbitol solution, lecithin, glucose syrup and rum essence is added and stirs,
Most laggard extruder extrusion forming；
（2）Chocolate-coated
Add to truffle chocolate core after pre-coating solution, be sprinkled into pre- dusting, after pre-coating solution is received and done, add the chocolate melted, treat
After chocolate coats truffle chocolate core, blow a cold wind over and allow chocolate to solidify；
（3）Aging
Step（2）Truffle chocolate core aging 24h in aging chamber after having handled, it is 22 ± 1 DEG C, phase to control aging room temperature
To humidity 50 ± 1%；
（4）Hard coatings
To step（3）Truffle chocolate core after having handled adds after pre-coating solution, is sprinkled into pre- dusting, after pre-coating solution is received and done, aging
24h, ageing environment temperature control is 23 ± 1 DEG C, and the control of ageing environment relative humidity is 50 ± 1%, and Hard Roll is carried out after the completion of aging
Clothing processing, hard coatings are processed as：Add every time after hard coatings liquid, start to blow after hard coatings liquid uniformly fills truffle chocolate core
Wind, coating solution receive it is dry after start to wrap next layer, 30-40 layers are wrapped altogether, is not dried completely for last two layers, allows hard coatings liquid to receive naturally
It is dry.
7. a kind of truffle chocolate according to claim 6, it is characterised in that step（4）Hard coatings liquid by glucose,
Water, Arabic gum and pigment mixing composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710229784.9A CN106962570B (en) | 2017-04-10 | 2017-04-10 | Truffle chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710229784.9A CN106962570B (en) | 2017-04-10 | 2017-04-10 | Truffle chocolate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106962570A true CN106962570A (en) | 2017-07-21 |
| CN106962570B CN106962570B (en) | 2021-07-27 |
Family
ID=59336683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710229784.9A Active CN106962570B (en) | 2017-04-10 | 2017-04-10 | Truffle chocolate |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101378664A (en) * | 2005-12-21 | 2009-03-04 | Wm.雷格利Jr.公司 | Multilayered confectionery products and methods regarding same |
| CN101933551A (en) * | 2010-06-29 | 2011-01-05 | 深圳市润谷食品有限公司 | Candy and preparation method thereof |
| CN105050419A (en) * | 2013-03-15 | 2015-11-11 | 罗盖特兄弟公司 | Process for preparing a confectionery, and confectioneries thus obtained |
-
2017
- 2017-04-10 CN CN201710229784.9A patent/CN106962570B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101378664A (en) * | 2005-12-21 | 2009-03-04 | Wm.雷格利Jr.公司 | Multilayered confectionery products and methods regarding same |
| CN101933551A (en) * | 2010-06-29 | 2011-01-05 | 深圳市润谷食品有限公司 | Candy and preparation method thereof |
| CN105050419A (en) * | 2013-03-15 | 2015-11-11 | 罗盖特兄弟公司 | Process for preparing a confectionery, and confectioneries thus obtained |
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| Publication number | Publication date |
|---|---|
| CN106962570B (en) | 2021-07-27 |
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Denomination of invention: Truffle chocolate Effective date of registration: 20220322 Granted publication date: 20210727 Pledgee: Industrial and Commercial Bank of China Limited Yiwu Branch Pledgor: YIWU JIAQI FOOD Co.,Ltd. Registration number: Y2022330000373 |