CN107811092A - A kind of small fresh meat chocolate and preparation method - Google Patents
A kind of small fresh meat chocolate and preparation method Download PDFInfo
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- CN107811092A CN107811092A CN201711119234.8A CN201711119234A CN107811092A CN 107811092 A CN107811092 A CN 107811092A CN 201711119234 A CN201711119234 A CN 201711119234A CN 107811092 A CN107811092 A CN 107811092A
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 235000013372 meat Nutrition 0.000 title claims abstract description 31
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 95
- 239000002002 slurry Substances 0.000 claims abstract description 40
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 claims abstract description 16
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 11
- 241000196324 Embryophyta Species 0.000 claims abstract description 6
- 230000001788 irregular Effects 0.000 claims abstract description 5
- 239000006185 dispersion Substances 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000005469 granulation Methods 0.000 claims abstract description 4
- 230000003179 granulation Effects 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 34
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims description 23
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 19
- 238000000227 grinding Methods 0.000 claims description 19
- 235000000346 sugar Nutrition 0.000 claims description 18
- 239000000787 lecithin Substances 0.000 claims description 14
- 235000010445 lecithin Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 238000002604 ultrasonography Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000008939 whole milk Nutrition 0.000 claims description 13
- 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 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 11
- 229940067606 lecithin Drugs 0.000 claims description 11
- 239000011229 interlayer Substances 0.000 claims description 10
- 239000000576 food coloring agent Substances 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 9
- 238000010257 thawing Methods 0.000 claims description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 8
- 239000005913 Maltodextrin Substances 0.000 claims description 8
- 229940035034 maltodextrin Drugs 0.000 claims description 8
- 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 7
- 239000000498 cooling water Substances 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 6
- 235000011090 malic acid Nutrition 0.000 claims description 6
- 239000001630 malic acid Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000005491 wire drawing Methods 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000010410 layer Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 241000220317 Rosa Species 0.000 claims description 2
- 239000006229 carbon black Substances 0.000 claims description 2
- 239000004833 fish glue Substances 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- 239000003086 colorant Substances 0.000 claims 1
- 239000012530 fluid Substances 0.000 claims 1
- 239000004519 grease Substances 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000013618 particulate matter Substances 0.000 abstract description 5
- 238000000465 moulding Methods 0.000 abstract description 3
- 230000008859 change Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 150000002632 lipids Chemical group 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 3
- -1 malt sugars Chemical class 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 238000005034 decoration Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000012773 waffles 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses a kind of small fresh meat chocolate and preparation method, a kind of small fresh meat chocolate is mounted by fleshiness and spent, chocolate powder agglomates and chocolate base embryo composition, chocolate slurries and mounting flower slurry are made first, part chocolate slurries pour into comminutor granulation, fluidized bed drying, it is put into dispersion machine and is dispersed into irregular chocolate powder agglomates, remaining chocolate slurries pour into small flower the bottom embryo that makes chocolates, spread last layer chocolate powder agglomates, then fleshiness pattern is mounted out, both small fresh meat chocolate had been obtained, put it into 15 DEG C of environment and store, it is non-blooming in 15 days, there is no particulate matter in chocolate base embryo.The mounting flower pulp color manually reconciled causes fleshiness more preferably lifelike image；Manually and mechanical cooperation, labor intensity is reduced, improves production efficiency.With reference to the succulent moulding in life, it is put into fleshiness is potted plant on dining table, feeling of freshness has been built to people.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of small fresh meat chocolate and preparation method.
Background technology
In recent years, with the continuous development of national economy, the horizontal continuous improvement of people's living standard, food service industry is not yet
Disconnected grows up.People pursue nutrition, flavor, attractive in appearance and conveniently for food service industry, and waffle based food is our people's
Occupy increasingly consequence in leisure food.But with the development of food production industry, current product category is not
The growing consumption demand of people can be met.Chocolate frosting problem in the market is more universal, and chocolate exists
Often occurs particle when solid is condensed into during cryopreservation, taste is bad and has a strong impact on chocolate outward appearance.
The content of the invention
The defects of in order to overcome above prior art to exist, it is an object of the invention to provide a kind of small fresh meat chocolate system
Product and preparation method, frosting and the particle phenomenon of chocolate are improved, with reference to the succulent moulding in life, is developed
A kind of small fresh meat chocolate handsome in appearance.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of small fresh meat chocolate, flower, chocolate powder agglomates and chocolate base embryo are mounted by fleshiness and formed, wherein chocolate
Embryo each raw material components in bottom are by weight：White granulated sugar 15%-20%, substitute of cocoa fat 16%-20%, cocoa power 12%-18%,
High malt sugar 5%-10%, hydrogenated vegetable oil 10%-15%, whole milk powder 5%-9%, maltodextrin 10%-15%, Fabaceous Lecithin
0.5%-1.0%, sodium acid carbonate 0.5%-1.0%；
Fleshiness mounting spend each raw material components by weight for hydrogenated vegetable oil 30%-40%, powdered glucose 20%-26%,
Whole milk powder 13%-20%, maltodextrin 10%-15%, flexible glue powder 10%-15%, Fabaceous Lecithin 0.5%-1.0%, malic acid
5%-11%, food coloring 0.5%-2%, surplus are water.
Described food coloring is sunset yellow, lemon yellow, famille rose, plant carbon black and light green.
Described flexible glue powder is the mixture of fish glue powder and jelly powder, thus it is possible to vary lipid structure, increases plasticity.
A kind of preparation method of described small fresh meat chocolate, step are as follows：
(1) preparation of chocolate slurries
A, white sugar powder is broken into Icing Sugar using pulverized sugar machine, sieved；
B, substitute of cocoa fat and hydrogenated vegetable oil are added in interlayer oleo kettle together, all melted, and maintain the temperature at
60-80℃；
C, open ball mill, preheating temperature to 55-60 DEG C, sequentially add the Icing Sugar of group component, cocoa power, whole milk powder,
High malt sugar, maltodextrin, 30min is refined at 58-62 DEG C, adds the substitute of cocoa fat and hydrogenated vegetable oil fine grinding 2h of thawing,
Fabaceous Lecithin and sodium acid carbonate grinding are eventually adding, that is, obtains uniform chocolate slurries, stops stirring, valve is opened, by chalk
Power slurries are flowed into heat-preserving container, and temperature is maintained at 45-50 DEG C；
(2) preparation of chocolate powder agglomates
Chocolate slurries made from step (1) c are poured into comminutor granulation, fluidized bed drying, is put into dispersion machine and disperses
Into irregular chocolate powder agglomates, natural cooling is taken out；
(3) preparation of mounting flower slurry
A, hydrogenated vegetable oil is added in interlayer oleo kettle, all melted, and maintain the temperature at 60-80 DEG C；
B, open ball mill, preheating temperature to 50-55 DEG C, sequentially add powdered glucose, whole milk powder, maltodextrin and
Water, 30min is refined at 54-60 DEG C, add hydrogenated vegetable oil fine grinding 1h, the ferment at constant temperature 5h at 40 DEG C of thawing, add apple
Tartaric acid, change the pH value of fat, be subsequently added into Fabaceous Lecithin fine grinding 30min；Valve is opened, flows into each container for having marked color
In, food coloring is added while stirring, is transferred to appropriate color, and each container is then put into the Ultrasound Instrument that bath temperature is 55 DEG C
In, flexible glue powder is added, ultrasonic 20min, water-bath switch is then switched off, the water in water-bath is replaced by cooling water and is incubated, continue
Ultrasonic 20min, quickly change lipid structure, increase plasticity, close Ultrasound Instrument, that is, obtain the diversified mounting flower slurry of color；
(4) preparation of small fresh meat chocolate
Clean decoration small flower is got out, chocolate slurries made from step (1) are poured into flowerpot, apart from basin edge
Stop at 0.5cm, polished with scraper, be sprinkled into one layer of chocolate powder agglomates, the obtained mounting flower slurry of step (3) is then poured into mounting worker employed in a plant nursery
In tool, according to the succulent form in life, exquisite three-dimensional fleshiness is mounted out, you can small fresh meat chocolate is obtained, will
Small fresh meat chocolate is put into 15 DEG C of environment and stored.
Sieving sieve mesh number described in step (1) a is 80 mesh, screen size 0.180mm, sieving rate 98%.
Stopping stirring condition described in step (1) c falls down to scoop up one spoonful with edible spoon, and wire drawing line does not interrupt, that is, stops
Stirring.
Chocolate slurries are poured into as the 10% of total chocolate slurries described in step (2)；Described irregular chocolate powder
The particle diameter of block is 0.2-0.5cm.
Ultrasound Instrument described in step (3) b is the water-bath system for having temperature control program, and the Wensu of the cooling water of replacing is 15
℃。
Beneficial effects of the present invention：
Compared with prior art, the medium and small fresh meat chocolate raw material of the present invention is easy to get, convenient for production, chocolate slurries and
Heat-insulation system is employed many times in the preparation process of mounting flower slurry so that small fresh meat chocolate mouthfeel is more preferably fine and smooth soft and smooth, by it
It is put into 15 DEG C of environment and stores, it is non-blooming in 15 days, there is no particulate matter in chocolate base embryo, taste is still delicious；It is artificial to reconcile
Mounting flower pulp color cause fleshiness more preferably lifelike image；Manually and mechanical cooperation, labor intensity is reduced, improves production effect
Rate.With reference to the succulent moulding in life, it is put into fleshiness is potted plant on dining table, feeling of freshness has been built to people.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example only part of the embodiment of the present invention, rather than whole embodiments.It is common based on the embodiment in the present invention, this area
All other embodiment that technical staff is obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
Embodiment 1
(1) preparation of chocolate slurries
A, 15kg white sugar powders are broken into Icing Sugar using pulverized sugar machine, mistake mesh number is 80 mesh, the sieve that screen size is 0.180mm
Son；
B, 20kg substitute of cocoa fat and 10kg hydrogenated vegetable oils are added in interlayer oleo kettle together, all melted, and protect
Temperature is held at 60 DEG C；
C, open ball mill, preheating temperature to 55 DEG C, sequentially add 15kg Icing Sugar, 12kg cocoa powers, 5kg whole milk powders,
10kg high malt sugars, 15kg maltodextrins, 30min is refined at 58 DEG C, adds the substitute of cocoa fat and hydrogenated vegetable olein of thawing
Grind 2h, be eventually adding 0.5kg Fabaceous Lecithins and 0.5kg sodium acid carbonates grinding, scoop up one spoonful with edible spoon and fall down, wire drawing line not in
It is disconnected, that is, uniform chocolate slurries are obtained, stop stirring, valve is opened, chocolate mass liquid stream is entered in heat-preserving container, temperature is kept
At 45 DEG C；
(2) preparation of chocolate powder agglomates
10kg chocolate slurries made from step (1) c are poured into comminutor granulation, fluidized bed drying, are put into dispersion machine
The irregular powder agglomates that the clearly demarcated particle diameter of particle is 0.2-0.5cm is dispersed into, takes out natural cooling；
(3) preparation of mounting flower slurry
A, hydrogenated vegetable oil 30kg is added in interlayer oleo kettle, all melted, and maintain the temperature at 60-80 DEG C；
B, ball mill is opened, preheating temperature sequentially adds powdered glucose 20kg, whole milk powder 13kg, malt paste to 50 DEG C
Smart 11kg and water 10kg, 30min is refined at 54 DEG C, adds the hydrogenated vegetable oil fine grinding 1h of thawing, the ferment at constant temperature at 40 DEG C
5h, malic acid 5kg is added, change the pH value of fat, be subsequently added into Fabaceous Lecithin 0.5kg fine grindings 30min；Valve is opened, flows into mark
It is poured in each container of color, adds food coloring 0.5kg while stirring, be transferred to appropriate color, be then put into each container
Bath temperature is in 55 DEG C of Ultrasound Instrument, adds flexible glue powder 10kg, ultrasonic 20min, water-bath switch is then switched off, by water-bath
Water is replaced by 15 DEG C of cooling waters and is incubated, and continues ultrasonic 20min, quickly changes lipid structure, increases plasticity, closes ultrasound
Instrument, that is, obtain the diversified mounting flower slurry of color；
(4) preparation of small fresh meat chocolate
Clean decoration small flower is got out, chocolate slurries made from step (1) are poured into flowerpot, apart from basin edge
Stop at 0.5cm, polished with scraper, be sprinkled into one layer of chocolate powder agglomates, the obtained mounting flower slurry of step (3) is then poured into mounting worker employed in a plant nursery
In tool, according to the succulent form in life, the three-dimensional fleshiness of fineness is mounted out, both can obtain small fresh meat chocolate, will
Small fresh meat chocolate is put into 15 DEG C of environment and stored, non-blooming in 15 days, does not have particulate matter in chocolate base embryo, taste according to
It is old delicious.
Embodiment 2
(1) preparation of chocolate slurries
A, 20kg white sugar powders are broken into Icing Sugar using pulverized sugar machine, mistake mesh number is 80 mesh, the sieve that screen size is 0.180mm
Son；
B, 16kg substitute of cocoa fat and 15kg hydrogenated vegetable oils are added in interlayer oleo kettle together, all melted, and protect
Temperature is held at 80 DEG C；
C, open ball mill, preheating temperature to 60 DEG C, sequentially add 20kg Icing Sugar, 18kg cocoa powers, 9kg whole milk powders,
5kg high malt sugars, 10kg maltodextrins, 30min is refined at 62 DEG C, adds the substitute of cocoa fat and hydrogenated vegetable oil fine grinding of thawing
2h, 1kg Fabaceous Lecithins and the grinding of 1kg sodium acid carbonates are eventually adding, one spoonful is scooped up with edible spoon and falls down, wire drawing line does not interrupt, and produces
To uniform chocolate slurries, stop stirring, open valve, chocolate mass liquid stream is entered in heat-preserving container, temperature is maintained at 50 DEG C；
(2) preparation of chocolate powder agglomates, with the step of embodiment 1 (2)；
(3) preparation of mounting flower slurry
A, hydrogenated vegetable oil 35kg is added in interlayer oleo kettle, all melted, and maintain the temperature at 60-80 DEG C；
B, ball mill is opened, preheating temperature sequentially adds powdered glucose 20kg, whole milk powder 13kg, malt paste to 55 DEG C
Smart 10kg and water 6kg, 30min is refined at 60 DEG C, adds the hydrogenated vegetable oil fine grinding 1h of thawing, the ferment at constant temperature at 40 DEG C
5h, malic acid 5kg is added, change the pH value of fat, be subsequently added into Fabaceous Lecithin 0.6kg fine grindings 30min；Valve is opened, flows into mark
It is poured in each container of color, adds food coloring 1kg while stirring, be transferred to appropriate color, each container is then put into water
Bath temperature is in 55 DEG C of Ultrasound Instrument, adds flexible glue powder 10kg, ultrasonic 20min, water-bath switch is then switched off, by the water in water-bath
It is replaced by 15 DEG C of cooling waters and is incubated, continue ultrasonic 20min, quickly change lipid structure, increase plasticity, closes Ultrasound Instrument,
Obtain the diversified mounting flower slurry of color；
(4) preparation of small fresh meat chocolate；With the step of embodiment 1 (4), obtained chocolate is put into 15 DEG C of rings
Stored in border, it is non-blooming in 15 days, there is no particulate matter in chocolate base embryo, taste is still delicious.
Embodiment 3
(1) preparation of chocolate slurries
A, 16kg white sugar powders are broken into Icing Sugar using pulverized sugar machine, mistake mesh number is 80 mesh, the sieve that screen size is 0.180mm
Son；
B, 17kg substitute of cocoa fat and 12kg hydrogenated vegetable oils are added in interlayer oleo kettle together, all melted, and protect
Temperature is held at 80 DEG C；
C, open ball mill, preheating temperature to 60 DEG C, sequentially add 16kg Icing Sugar, 15kg cocoa powers, 7kg whole milk powders,
6kg high malt sugars, 12kg maltodextrins, 30min is refined at 60 DEG C, adds the substitute of cocoa fat and hydrogenated vegetable oil fine grinding of thawing
2h, 0.8kg Fabaceous Lecithins and the grinding of 0.7kg sodium acid carbonates being eventually adding, one spoonful is scooped up with edible spoon and falls down, wire drawing line does not interrupt,
Uniform chocolate slurries are obtained, stop stirring, valve is opened, chocolate mass liquid stream is entered in heat-preserving container, temperature is maintained at
50℃；
(2) preparation of chocolate powder agglomates, with the step of embodiment 1 (2)；
(3) preparation of mounting flower slurry
A, hydrogenated vegetable oil 40kg is added in interlayer oleo kettle, all melted, and maintain the temperature at 60-80 DEG C；
B, ball mill is opened, preheating temperature sequentially adds powdered glucose 20kg, whole milk powder 13kg, malt paste to 55 DEG C
Smart 10kg and water 8kg, 30min is refined at 60 DEG C, adds the hydrogenated vegetable oil fine grinding 1h of thawing, the ferment at constant temperature at 40 DEG C
5h, malic acid 6kg is added, change the pH value of fat, be subsequently added into Fabaceous Lecithin 0.8kg fine grindings 30min；Valve is opened, flows into mark
It is poured in each container of color, adds food coloring 1kg while stirring, be transferred to appropriate color, each container is then put into water
Bath temperature is in 55 DEG C of Ultrasound Instrument, adds flexible glue powder 12kg, ultrasonic 20min, water-bath switch is then switched off, by the water in water-bath
It is replaced by 15 DEG C of cooling waters and is incubated, continue ultrasonic 20min, quickly change lipid structure, increase plasticity, closes Ultrasound Instrument,
Obtain the diversified mounting flower slurry of color；
(4) preparation of small fresh meat chocolate；With the step of embodiment 1 (4), obtained chocolate is put into 15 DEG C of rings
Stored in border, it is non-blooming in 15 days, there is no particulate matter in chocolate base embryo, taste is still delicious.
Above content is only to design example and explanation of the invention, affiliated those skilled in the art
Various modifications or supplement are made to described specific embodiment or is substituted using similar mode, without departing from invention
Design or surmount scope defined in the claims, protection scope of the present invention all should be belonged to.
Claims (8)
- A kind of 1. small fresh meat chocolate, it is characterised in that：A kind of small fresh meat chocolate, flower, chocolate are mounted by fleshiness Powder agglomates and chocolate base embryo composition, wherein each raw material components of chocolate base embryo are by weight percentage：White granulated sugar 15%-20%, Substitute of cocoa fat 16%-20%, cocoa power 12%-18%, high malt sugar 5%-10%, hydrogenated vegetable oil 10%-15%, whole milk Powder 5%-9%, maltodextrin 10%-15%, Fabaceous Lecithin 0.5%-1.0%, sodium acid carbonate 0.5%-1.0%；It is by weight percentage hydrogenated vegetable oil 30%-40% that each raw material components are spent in fleshiness mounting, powdered glucose 20%-26%, complete Fat milk powder 13%-20%, maltodextrin 10%-15%, flexible glue powder 10%-15%, Fabaceous Lecithin 0.5%-1.0%, malic acid 5%-11%, food coloring 0.5%-2%, surplus are water.
- A kind of 2. small fresh meat chocolate according to claim 1, it is characterised in that：Described food coloring is sunset Huang, lemon yellow, famille rose, plant carbon black and light green.
- A kind of 3. small fresh meat chocolate according to claim 1, it is characterised in that：Described flexible glue powder is fish glue powder With the mixture of jelly powder.
- A kind of 4. preparation method of small fresh meat chocolate, it is characterised in that：Preparation method step is as follows：(1) preparation of chocolate slurriesA, white sugar powder is broken into Icing Sugar using pulverized sugar machine, sieved；B, substitute of cocoa fat and hydrogenated vegetable oil are added in interlayer oleo kettle together, all melted, insulation；C, Icing Sugar, cocoa power, whole milk powder, high malt sugar, maltodextrin are added in ball mill successively in proportion, refined, The substitute of cocoa fat melted and hydrogenated vegetable oil fine grinding are added, Fabaceous Lecithin and sodium acid carbonate grinding is eventually adding, that is, obtains chocolate Slurries, stop stirring, open valve, chocolate mass liquid stream is entered in heat-preserving container, be incubated；(2) preparation of chocolate powder agglomatesChocolate slurries made from step (1) c are poured into comminutor granulation, fluidized bed drying, is put into dispersion machine and is dispersed into not Regular chocolate powder agglomates, take out natural cooling；(3) preparation of mounting flower slurryA, hydrogenated vegetable oil is added in interlayer oleo kettle, all melted, insulation；B, powdered glucose, whole milk powder, maltodextrin and water are added in ball mill successively in proportion, refine, be subsequently added into The hydrogenated vegetable oil fine grinding of thawing, ferment at constant temperature, adds the pH that malic acid adjusts grease, is subsequently added into Fabaceous Lecithin fine grinding；Open valve Door, zymotic fluid is flowed into container, adds food coloring while stirring, mixed colours, each container is put into Ultrasound Instrument, add flexible glue Powder, ultrasound, water-bath switch is then switched off, cooling water is replaced by and is incubated, continues ultrasound, Ultrasound Instrument is closed, that is, it is more to obtain color The mounting flower slurry of sample；(4) preparation of small fresh meat chocolateSmall flower vessel are got out, chocolate slurries made from step (1) are poured into flowerpot, polished with scraper, are sprinkled into one layer Chocolate powder agglomates, then the obtained mounting flower slurry of step (3) is poured into flower making tool, fleshiness pattern is mounted out, that is, obtains small fresh meat Chocolate.
- A kind of 5. preparation method of small fresh meat chocolate according to claim 4, it is characterised in that：Step (1) a institutes The sieving sieve mesh number stated is 80 mesh, screen size 0.180mm.
- A kind of 6. preparation method of small fresh meat chocolate according to claim 4, it is characterised in that：Step (1) c institutes The stopping stirring condition stating falls down to scoop up one spoonful with edible spoon, and wire drawing line does not interrupt, that is, stops stirring.
- A kind of 7. preparation method of small fresh meat chocolate according to claim 4, it is characterised in that：Step (2) institute That states pours into 10% that chocolate slurries are total chocolate slurries；The particle diameter of described irregular chocolate powder agglomates is 0.2- 0.5cm。
- A kind of 8. preparation method of small fresh meat chocolate according to claim 4, it is characterised in that：Step (3) b institutes The Ultrasound Instrument stated is the water-bath system for having temperature control program, and the cooling water temperature of replacing is 15 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519672A (en) * | 2021-06-29 | 2021-10-22 | 广东滨崎食品有限公司 | Preparation method of children interest DIY tubular chocolate |
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| CN101647496A (en) * | 2009-08-31 | 2010-02-17 | 广东轻工职业技术学院 | Plant lipid cream and production method thereof |
| CN105533083A (en) * | 2015-12-11 | 2016-05-04 | 临沂顺成食品有限公司 | Novel egg cup chocolate and production method thereof |
| CN105851428A (en) * | 2016-03-27 | 2016-08-17 | 上海海融食品科技股份有限公司 | Non-hydrogenated chocolate with cocoa butter alternatives and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101647496A (en) * | 2009-08-31 | 2010-02-17 | 广东轻工职业技术学院 | Plant lipid cream and production method thereof |
| CN105533083A (en) * | 2015-12-11 | 2016-05-04 | 临沂顺成食品有限公司 | Novel egg cup chocolate and production method thereof |
| CN105851428A (en) * | 2016-03-27 | 2016-08-17 | 上海海融食品科技股份有限公司 | Non-hydrogenated chocolate with cocoa butter alternatives and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113519672A (en) * | 2021-06-29 | 2021-10-22 | 广东滨崎食品有限公司 | Preparation method of children interest DIY tubular chocolate |
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Application publication date: 20180320 |