CN107668297A - A kind of new kernel cocoa butter chocolate - Google Patents
A kind of new kernel cocoa butter chocolate Download PDFInfo
- Publication number
- CN107668297A CN107668297A CN201710927717.4A CN201710927717A CN107668297A CN 107668297 A CN107668297 A CN 107668297A CN 201710927717 A CN201710927717 A CN 201710927717A CN 107668297 A CN107668297 A CN 107668297A
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- CN
- China
- Prior art keywords
- cocoa butter
- chocolate
- kernel
- product
- new kernel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of new kernel cocoa butter chocolate, the mass number for including raw material per the new kernel cocoa butter chocolates of 100kg is：White granulated sugar 15kg, cocoa butter 13.5kg, cocoa liquor 20kg, egg white 10kg, whole milk powder 8kg, whey powder 3kg, lactose 2kg, vegetable oil 8kg, kernel 12kg, Rum 3kg, edible salt 0.06kg, flour 4.9kg.Its crispy in taste, nutritious, processing is simple, fast, meets the market demand, is advantageous to product promotion.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of new kernel cocoa butter chocolate.
Background technology
Chocolate is also required to constantly perfect as a kind of leisure food being popular, its mouthfeel and flavour.At present
The common chocolate of in the market, mouthfeel is single, processed complex, it is difficult to meets the market demand, it is difficult to promotes.
The content of the invention
The purpose of the present invention is to propose to a kind of new kernel cocoa butter chocolate, the above-mentioned deficiency of prior art is overcome,
Its crispy in taste, nutritious, processing is simple, fast, meets the market demand, is advantageous to product promotion.
In order to reach above-mentioned purpose of design, the technical solution adopted by the present invention is as follows：
A kind of new kernel cocoa butter chocolate, the quality of raw material is included per the new kernel cocoa butter chocolates of 100kg
Number is：White granulated sugar 15kg, cocoa butter 13.5kg, cocoa liquor 20kg, egg white 10kg, whole milk powder 8kg, whey powder 3kg, lactose
2kg, vegetable oil 8kg, kernel 12kg, Rum 3kg, edible salt 0.06kg, flour 4.9kg.
The new kernel cocoa butter chocolate, in order to improve the taste of chocolate, is additionally added spices in above-mentioned raw materials, adds
Entering amount is：Spices≤0.005kg in per the new kernel cocoa butter chocolates of 1kg.
Above-mentioned spices includes：Vanillic aldehyde, phosphatide oil, sodium acid carbonate.
The processing method of new kernel cocoa butter chocolate, comprises the following steps：
Step 1: dispensing：Various raw materials are mixed by said ratio；
Step 2: carburetion：Vegetable oil, hydrogenated coconut oil are put into molten oil machine and dissolve into liquid；
Step 3: fine grinding：White granulated sugar, cocoa butter, cocoa liquor, egg white, Rum, whole milk powder, whey powder, breast
Sugar, vegetable oil, edible salt put into refiner and are finish-ground to chocolate mass successively；
Step 4: insulation：By the chocolate mass refined by sending pulp grinder to be sent in cold wall tank, insulation is continuously stirred；
It is Step 5: sandwich：Sandwich making is carried out using the waffle shell that has just made, waffle shell is divided into two well cutting, general
The waffle shell of well cutting is placed on mould, by casting machine, fills chocolate mass, through too short cold deferent, through clapper die spotting press matched moulds into
Type, into the big freezer of rotation；
Step 6: hardening by cooling：By the semi-finished product of step 5, by rotating big freezer hardening by cooling；
Step 7: cutting, painting clothing：Semi-finished product after hardening by cooling are cut according to demand, the semi-finished product after cutting pass through
Chocolate dip coater coats a thin layer of chocolate ectoplasm；
Step 8: rub kernel with the hands, apply clothing：Put a thin layer of chocolate ectoplasm semi-finished product are coated by chocolate dip coater
Kernel on equably being rubbed with the hands on kernel machine is rubbed with the hands, kernel thickness is 1-3mm, then again passes by chocolate dip coater and applies clothing；
Step 9: hardening by cooling：By the semi-finished product of step 8, it is molded through road hardening by cooling is subcooled；
Step 10: metal detection：Metal fragment in product is detected using metal detection equipment；
Step 11: inner packing：Qualified product will be examined using interior aluminium-foil paper/heat after ozone, disinfection by ultraviolet light
Sealer is packed；
Step 12: outer packing：By the interior product wrapped using the packing such as PRV boxes/bag/can/pallet/carton；
Step 13: storage storage；Packed product is stored under aeration-drying environment.
In the step 2, the time typically dissolved is：4H；It is required that the central temperature during molten oil is：50℃-60
℃。
In the step 3, the time typically refined is：12H；It is required that slurries central temperature is in lapping process：45℃-
60℃。
In the step 4, the temperature of insulation is 50 DEG C -60 DEG C, to keep the quality of chocolate mass.
In the step 5, the manufacturing process of waffle shell is：Water is added by flour, spices proportioning, is well mixed, after baking
Form waffle shell.
In the step 10, the product that is cooled and shaped through road is subcooled, through connection with the metal detection equipment of production line with
The metal fragment in product is detected, before use, inspector must first correct metal detection equipment；It is small every 1 in process
When will to metal detection equipment correct once；Process finishing, to metal detection equipment detection once；There is the product of metal to detection
It is identified, and takes isolation processing；Reappraise product or destroy product；It is required that ferrous metal Fe φ≤1.2mm, stainless steel
SUSφ≤2.0mm。
The beneficial effect of new kernel cocoa butter chocolate of the present invention is：Its crispy in taste, nutritious, processing
Simply, fast, meet the market demand, be advantageous to product promotion.
Brief description of the drawings
Fig. 1 is the flow process chart of new kernel cocoa butter chocolate of the present invention.
Embodiment
Preferred embodiment of the invention is described in further detail below.
The new kernel cocoa butter chocolate, the quality of raw material is included per the new kernel cocoa butter chocolates of 100kg
Number is：White granulated sugar 15kg, cocoa butter 13.5kg, cocoa liquor 20kg, egg white 10kg, whole milk powder 8kg, whey powder 3kg, lactose
2kg, vegetable oil 8kg, kernel 12kg, Rum 3kg, edible salt 0.06kg, flour 4.9kg.
The new kernel cocoa butter chocolate, in order to improve the taste of chocolate, is additionally added spices in above-mentioned raw materials, adds
Entering amount is：Spices≤0.005kg in per the new kernel cocoa butter chocolates of 1kg.
Above-mentioned spices includes：Vanillic aldehyde, phosphatide oil, sodium acid carbonate.
As shown in figure 1, the processing method of the new kernel cocoa butter chocolate, comprises the following steps：
Step 1: dispensing：Various raw materials are mixed by said ratio；
Step 2: carburetion：Vegetable oil, hydrogenated coconut oil are put into molten oil machine and dissolve into liquid；
Step 3: fine grinding：White granulated sugar, cocoa butter, cocoa liquor, egg white, Rum, whole milk powder, whey powder, breast
Sugar, vegetable oil, edible salt put into refiner and are finish-ground to chocolate mass successively；
Step 4: insulation：By the chocolate mass refined by sending pulp grinder to be sent in cold wall tank, insulation is continuously stirred；
It is Step 5: sandwich：Sandwich making is carried out using the waffle shell that has just made, waffle shell is divided into two well cutting, general
The waffle shell of well cutting is placed on mould, by casting machine, fills chocolate mass, through too short cold deferent, through clapper die spotting press matched moulds into
Type, into the big freezer of rotation；
Step 6: hardening by cooling：By the semi-finished product of step 5, by rotating big freezer hardening by cooling；
Step 7: cutting, painting clothing：Semi-finished product after hardening by cooling are cut according to demand, the semi-finished product after cutting pass through
Chocolate dip coater coats a thin layer of chocolate ectoplasm；
Step 8: rub kernel with the hands, apply clothing：Put a thin layer of chocolate ectoplasm semi-finished product are coated by chocolate dip coater
Kernel on equably being rubbed with the hands on kernel machine is rubbed with the hands, kernel thickness is 1-3mm, then again passes by chocolate dip coater and applies clothing；
Step 9: hardening by cooling：By the semi-finished product of step 8, it is molded through road hardening by cooling is subcooled；
Step 10: metal detection：Metal fragment in product is detected using metal detection equipment；
Step 11: inner packing：Qualified product will be examined using interior aluminium-foil paper/heat after ozone, disinfection by ultraviolet light
Sealer is packed；
Step 12: outer packing：By the interior product wrapped using the packing such as PRV boxes/bag/can/pallet/carton；
Step 13: storage storage；Packed product is stored under aeration-drying environment.
In the step 2, the time typically dissolved is：4H；It is required that the central temperature during molten oil is：50℃-60
℃。
In the step 3, the time typically refined is：12H；It is required that slurries central temperature is in lapping process：45℃-
60℃。
In the step 4, the temperature of insulation is 50 DEG C -60 DEG C, to keep the quality of chocolate mass.
In the step 5, the manufacturing process of waffle shell is：Water is added by flour, spices proportioning, is well mixed, after baking
Form waffle shell.
In the step 10, the product that is cooled and shaped through road is subcooled, through connection with the metal detection equipment of production line with
The metal fragment in product is detected, before use, inspector must first correct metal detection equipment；It is small every 1 in process
When will to metal detection equipment correct once；Process finishing, to metal detection equipment detection once；There is the product of metal to detection
It is identified, and takes isolation processing；Reappraise product or destroy product；It is required that ferrous metal Fe φ≤1.2mm, stainless steel
SUSφ≤2.0mm。
Above content is to combine the further description that specific preferred embodiment is done to the present invention, is easy to the skill
The technical staff in art field is understood that and using the present invention, it is impossible to assert that the specific implementation of the present invention is confined to these explanations.
For general technical staff of the technical field of the invention, it can also make without departing from the inventive concept of the premise
Some simple deduction or replace, without by performing creative labour.Therefore, those skilled in the art's taking off according to the present invention
Show, the simple modifications made to the present invention all should be within protection scope of the present invention.
Claims (9)
- A kind of 1. new kernel cocoa butter chocolate, it is characterised in that：Include original per the new kernel cocoa butter chocolates of 100kg The mass number of material is：White granulated sugar 15kg, cocoa butter 13.5kg, cocoa liquor 20kg, egg white 10kg, whole milk powder 8kg, whey powder 3kg, lactose 2kg, vegetable oil 8kg, kernel 12kg, Rum 3kg, edible salt 0.06kg, flour 4.9kg.
- 2. new kernel cocoa butter chocolate according to claim 1, it is characterised in that：Perfume (or spice) is additionally added in above-mentioned raw materials Material, addition are：Spices≤0.001kg in per the new kernel cocoa butter chocolates of 1kg.
- 3. new kernel cocoa butter chocolate according to claim 2, it is characterised in that：Above-mentioned spices includes：Above-mentioned perfume (or spice) Material includes：Vanillic aldehyde, phosphatide oil, sodium acid carbonate.
- 4. new kernel cocoa butter chocolate according to claim 3, it is characterised in that：The new kernel cocoa butter is skilful The processing method of gram force, comprises the following steps：Step 1: dispensing：Various raw materials are mixed by said ratio；Step 2: carburetion：Vegetable oil, hydrogenated coconut oil are put into molten oil machine and dissolve into liquid；Step 3: fine grinding：White granulated sugar, cocoa butter, cocoa liquor, egg white, Rum, whole milk powder, whey powder, lactose, plant Thing oil, edible salt put into refiner and are finish-ground to chocolate mass successively；Step 4: insulation：By the chocolate mass refined by sending pulp grinder to be sent in cold wall tank, insulation is continuously stirred；It is Step 5: sandwich：Sandwich making is carried out using the waffle shell that has just made, waffle shell is divided into two well cutting, will be cut Good waffle shell is placed on mould, by casting machine, fills chocolate mass, through too short cold deferent, is molded, is entered through clapper die spotting press matched moulds Enter and rotate big freezer；Step 6: hardening by cooling：By the semi-finished product of step 5, by rotating big freezer hardening by cooling；Step 7: cutting, painting clothing：Semi-finished product after hardening by cooling are cut according to demand, the semi-finished product after cutting pass through chalk Power dip coater coats a thin layer of chocolate ectoplasm；Step 8: rub kernel with the hands, apply clothing：Stranding is placed on by a thin layer of chocolate ectoplasm semi-finished product are coated by chocolate dip coater Equably rub upper kernel on kernel machine with the hands, kernel thickness is 1-3mm, then again passes by chocolate dip coater and applies clothing；Step 9: hardening by cooling：By the semi-finished product of step 8, it is molded through road hardening by cooling is subcooled；Step 10: metal detection：Metal fragment in product is detected using metal detection equipment；Step 11: inner packing：Qualified product will be examined using interior aluminium-foil paper/heat-sealing film after ozone, disinfection by ultraviolet light Packed；Step 12: outer packing：By the interior product wrapped using the packing such as PRV boxes/bag/can/pallet/carton；Step 13: storage storage；Packed product is stored under aeration-drying environment.
- 5. new kernel cocoa butter chocolate according to claim 4, it is characterised in that：It is general molten in the step 2 The time of change is：4H；It is required that the central temperature during molten oil is：50℃-60℃.
- 6. new kernel cocoa butter chocolate according to claim 4, it is characterised in that：In the step 3, general essence The time of mill is：12H；It is required that slurries central temperature is in lapping process：45℃-60℃.
- 7. new kernel cocoa butter chocolate according to claim 4, it is characterised in that：In the step 4, insulation Temperature is 50 DEG C -60 DEG C, to keep the quality of chocolate mass.
- 8. new kernel cocoa butter chocolate according to claim 4, it is characterised in that：In the step 5, waffle shell Manufacturing process be：Water is added by flour, spices proportioning, is well mixed, waffle shell is formed after baking.
- 9. new kernel cocoa butter chocolate according to claim 4, it is characterised in that：In the step 10, through supercooling The product that road is cooled and shaped, by connecting the metal detection equipment with production line to detect the metal fragment in product, before use, Inspector must first correct metal detection equipment；Metal detection equipment was corrected once every 1 hour in process；Add Work terminates, to metal detection equipment detection once；The product for having metal to detection will be identified, and take isolation processing；Weight It is new to assess product or destroy product；It is required that ferrous metal Fe φ≤1.2mm, stainless steel SUS φ≤2.0mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710927717.4A CN107668297A (en) | 2017-10-09 | 2017-10-09 | A kind of new kernel cocoa butter chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710927717.4A CN107668297A (en) | 2017-10-09 | 2017-10-09 | A kind of new kernel cocoa butter chocolate |
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| Publication Number | Publication Date |
|---|---|
| CN107668297A true CN107668297A (en) | 2018-02-09 |
Family
ID=61138669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710927717.4A Pending CN107668297A (en) | 2017-10-09 | 2017-10-09 | A kind of new kernel cocoa butter chocolate |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238718A (en) * | 2013-05-29 | 2013-08-14 | 马氏庄园南京食品有限公司 | Viball chocolate and preparation method thereof |
| CN105053432A (en) * | 2015-09-07 | 2015-11-18 | 福建省麦德好食品工业有限公司 | High-calcium sandwiched chocolate and preparation method thereof |
| CN106106962A (en) * | 2016-06-24 | 2016-11-16 | 四川茂华食品有限公司 | A kind of waffle chocolate and preparation method thereof |
| CN107027941A (en) * | 2017-04-14 | 2017-08-11 | 陈金苗 | A kind of preparation method of nut chocolate product |
-
2017
- 2017-10-09 CN CN201710927717.4A patent/CN107668297A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238718A (en) * | 2013-05-29 | 2013-08-14 | 马氏庄园南京食品有限公司 | Viball chocolate and preparation method thereof |
| CN105053432A (en) * | 2015-09-07 | 2015-11-18 | 福建省麦德好食品工业有限公司 | High-calcium sandwiched chocolate and preparation method thereof |
| CN106106962A (en) * | 2016-06-24 | 2016-11-16 | 四川茂华食品有限公司 | A kind of waffle chocolate and preparation method thereof |
| CN107027941A (en) * | 2017-04-14 | 2017-08-11 | 陈金苗 | A kind of preparation method of nut chocolate product |
Non-Patent Citations (1)
| Title |
|---|
| 勒巴著: "《法式甜点全书》", 31 August 2013, 中国轻工业出版社 * |
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Application publication date: 20180209 |
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