CN108935876A - A kind of infiltration freeze-dried strawberry chocolate and preparation method thereof - Google Patents
A kind of infiltration freeze-dried strawberry chocolate and preparation method thereof Download PDFInfo
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- CN108935876A CN108935876A CN201810824881.7A CN201810824881A CN108935876A CN 108935876 A CN108935876 A CN 108935876A CN 201810824881 A CN201810824881 A CN 201810824881A CN 108935876 A CN108935876 A CN 108935876A
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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
- A23G1/48—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
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Abstract
The present invention provides a kind of infiltration freeze-dried strawberry chocolates and preparation method thereof, belong to food processing technology field.Strawberry Covered with Chocolate composition of raw materials of the invention are as follows: cocoa butter 55%-65%, white granulated sugar 20%-30%, whole-fat milk powder 10%-20%；Auxiliary material: phosphatidase 0 .1%-0.8%；Vanillic aldehyde 0.05%-0.15%；Ethyl malt powder 0.01%-0.05%；Strawberry essence 0.1%-0.5%；Milk flavour 0.1%-0.5%；Its preparation process includes: that ingredient → fine grinding slurry → heat preservation refines → adds freeze-dried strawberry → immersion infiltration → drying cooling → packaging → gold inspection → vanning → finished product.The chocolate that the present invention is prepared have fruit-like flavour is strong, the basic free of losses of nutritional ingredient, fruit and chocolate infiltration uniformly, and its long shelf-life, feature resistant to high temperature.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of infiltration freeze-dried strawberry chocolate and its preparation side
Method.
Background technique
Chocolate is the snack food that each stratum crowd is fond of, and kind is more, such as various kernel chocolate creams.Strawberry
It is herbaceos perennial, it is rosaceae strawberry plants that fruit, which is developed by holder and becomes sorosis also known as red plum,
General term.Strawberry contains multiple nutritional components, but strawberry season of growth property is strong and is not easy to store.Strawberry Covered with Chocolate is due to its mouthfeel
Well, rich in nutrition content, thus liked by consumer.
However existing Strawberry Covered with Chocolate food on the market, mostly use greatly chocolate coating, it is sandwich, inlay, strawberry and skilful
The preparation methods such as gram force mashing mixing, chocolate and strawberry are in and are separated from each other state, and chocolate cannot permeate completely in food
In or strawberry handled through mashing, loss of flavor is heavier, and taste bad, nutritional ingredient is destroyed, and chocolate and strawberry
After mixing, it is also necessary to the processing such as polished, polished.Its production method is complicated, product mouthfeel is poor, the shelf-life is shorter, heavier
It wants, Strawberry Covered with Chocolate food easily deforms at high temperature.Chinese patent literature CN102342355A provides one kind
The preparation method of chocolate strawberry crisps is that strawberry is first dried and dehydrated to be processed into strawberry crisps, then crisp in strawberry
The outer film chocolate of piece, which loses the original nutrition of fresh strawberry and mouthfeel, and film chocolate and strawberry are not
Fully penetrated, eating mouth feel is bad.Chinese patent literature CN107125405A, which is provided, a kind of prepares chalk using negative-pressure penetration
The method that power samples freeze-dried fruit, is that fruit is first carried out broken wall, then vacuum freeze drying, then negative-pressure penetration chocolate,
Keep chocolate fully penetrated with strawberry, however its preparation process is complicated, needing to freeze fruit repeatedly and thaw could reach
Fruit to complete broken wall, and after broken wall is dry by long-time at elevated temperature, so that the nutrient component damages of fruit are serious,
Lose original fruit-like flavour.
There is fruit-like flavour mostly and be largely lost in existing chocolate, nutrient component damages are serious, fruit and chalk
The shortcomings that power infiltration is uneven, and chocolate food is due to the addition of fruit, and the shelf-life is shorter, non-refractory.
Summary of the invention
The object of the invention is in order to solve the above-mentioned technical problem, and provide a kind of infiltration freeze-dried strawberry chocolate and its
Preparation method, have fruit-like flavour is strong, the basic free of losses of nutritional ingredient, fruit and chocolate infiltration uniformly, and its shelf-life
Feature long, resistant to high temperature.
An object of the present invention is to provide a kind of preparation method for permeating freeze-dried strawberry chocolate comprising following step
It is rapid:
(1) ingredient: percentage composition by weight, composition of raw materials are as follows: cocoa butter 55%-65%, white granulated sugar 20%-30%,
Whole-fat milk powder 10%-20%；Cocoa butter is put into melt oil cylinder and is melted, control melt oil temperature is no more than 65 DEG C；
(2) it refines slurry: pressing the composition of raw materials of step (1), it is white that white granulated sugar, whole-fat milk powder, cocoa are put into mixer
De- and auxiliary material, is mixed and stirred 15-25 minutes, is carried out the material mixed and stirred feeding feed bin to be finish-ground to slurry, is checked slurry before discharging
Fineness guarantees slurry fineness≤20um；
(3) heat preservation refining: it is 45-55 DEG C that slurry temperature is kept in refining, and refining time is 8-12 hours, to be refined to finish
Afterwards, slurry is inputted into heat preservation holding vessel；
(4) it impregnates infiltration: taking a certain amount of freeze-dried strawberry on demand, be placed in penetration equipment with slurry submergence, setting is true
Reciprocal of duty cycle is -0.08~-0.12Mpa, and temperature is 45 DEG C, infiltration processing 10-20 minutes；
(5) material is taken out from penetration equipment, is packed after material is cooling, golden inspection is then carried out, in low after vanning
Temperature saves finished product.
Preparation method provided by the invention is that raw material and auxiliary material are first carried out fine grinding to prepare slurry, then with slurry to grass
The certain kind of berries is impregnated, and is handled by negative-pressure penetration, to obtain strong fruit-like flavour, nutritional ingredient free of losses, fruit and chalk
Power permeates uniform Strawberry Covered with Chocolate product, and the shelf-life is 15 months, is resistant to 45 DEG C or more of hot environment not
The characteristics of deformation.
Further, the material ratio wt% of the freeze-dried strawberry and slurry is 1:3~5.
Further, weight percentage, the auxiliary material includes: phosphatidase 0 .1%-0.8%；Vanillic aldehyde
0.05%-0.15%；Ethyl malt powder 0.01%-0.05%；Strawberry essence 0.1%-0.5%；Milk flavour 0.1%-
0.5%.
Further, mixer collet is first pre-heated to 45-55 DEG C of heat preservation in step (2) before feeding intake, simultaneously will
Boiler is heated to 50-60 DEG C, starts spacer water circulating pump, keeps the temperature to cocoa butter delivery pipe, when cocoa butter is complete in pipeline
After full thawing, oil pump input raw material is reused.
It is preheated further, step (3) first opens jacket heat-preservation steam when refining and adjusts water temperature to 50-60 DEG C.
Further, drenching the slurry of removal material excess surface by wind in step (5), then material is carried out cold
But it handles, 8-18 DEG C of cold wind temperature, 15-25 minutes cooling time.
Further, packed using device of full automatic packaging, it is small with ultraviolet lamp disinfection 0.5-1.5 to packaging bag
When.
Further, carrying out golden inspection using metal detector, calibrated bolck is used:
Further, carrying out finished product storage in the freezer of temperature≤25 DEG C.
The present invention still further provides infiltration freeze-dried strawberry chocolate prepared by the above method.
Beneficial effects of the present invention are as follows:
(1) Strawberry Covered with Chocolate product provided by the invention, chocolate and strawberry can fully penetrated combination, the original wind of strawberry
Taste is strong, and chocolate good mouthfeel, the shelf-life is 15 months；
(2) preparation method of the invention is simple, needs not move through complicated freeze-thaw processing, fruit is without prolonged
High temperature drying, the basic free of losses of nutritional ingredient；
(3) Strawberry Covered with Chocolate product of the invention is not susceptible to deform at a high temperature of 45 DEG C or more, product appearance shape
It saves good.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments to the present invention
It is specifically described, it is necessary to, it is noted that following embodiment is used only for that the present invention is explained and illustrated, be not used to
Limit the present invention.Some nonessential modifications and adaptations that those skilled in the art are made according to foregoing invention content, still belong to
In protection scope of the present invention.
Embodiment 1
A kind of Strawberry Covered with Chocolate product, raw material compositing formula weight percentage are as follows:
Slurry composition are as follows: cocoa butter 55%, white granulated sugar 30%, whole-fat milk powder 15%；Phosphatidase 0 .1%；Vanillic aldehyde
0.05%；Ethyl malt powder 0.01%；Strawberry essence 0.1%；Milk flavour 0.1%.The material ratio of strawberry and slurry is by weight
Percentages are 1:3.
Preparation method is as follows:
(1) ingredient: ingredient is formulated by above-mentioned raw materials；Cocoa butter is put into melt oil cylinder and is melted, control melt oil temperature is not
More than 65 DEG C；
(2) it refines slurry: putting into white granulated sugar, whole-fat milk powder, cocoa butter and above-mentioned auxiliary material into mixer, mix and stir 15 points
Clock carries out the material mixed and stirred feeding feed bin to be finish-ground to slurry, the fineness of inspection slurry before discharging, and guarantee slurry fineness≤
20um；Before feeding intake, need that mixer collet is first pre-heated to 55 DEG C of heat preservations, while boiler be heated to 60 DEG C, start every
Water circulating pump is covered, cocoa butter delivery pipe is kept the temperature, after cocoa butter melts completely in pipeline, it is former to reuse oil pump input
Material；
(3) heat preservation refining:, which first opening jacket heat-preservation steam, and adjusts water temperature is preheated to 60 DEG C, and slurry temperature is kept in refining
Degree is 55 DEG C, and refining time is 8 hours, after to be refined, and slurry is inputted heat preservation holding vessel；
(4) it impregnates infiltration: taking freeze-dried strawberry by formula rate, be placed in penetration equipment with slurry submergence, vacuum is set
Degree is -0.12Mpa, and temperature is 45 DEG C, infiltration processing 10 minutes；
(5) material is taken out from penetration equipment, the slurry of removal material excess surface is drenched by wind, and then material is carried out
Cooling treatment, is packed after material is cooling using device of full automatic packaging, to packet 25 minutes cooling times by 8 DEG C of cold wind temperature
Pack is used ultraviolet lamp disinfection 0.5 hour, is then carried out golden inspection using metal detector, is used calibrated bolck: iron
SUSNon-ferricFinished product storage is carried out after vanning in the freezer of temperature≤25 DEG C.
It is evaluated through detection, the delicate mouthfeel lubrication of gained Strawberry Covered with Chocolate product, fruit-like flavour is strong, the nutrition in product
The basic free of losses of ingredient, the seven gram forces product place indeformable, the long shelf-life under room temperature after 5h under 48 DEG C of temperature environment
Up to 15 months.
Embodiment 2
A kind of Strawberry Covered with Chocolate product, raw material compositing formula weight percentage are as follows:
Slurry composition are as follows: cocoa butter 65%, white granulated sugar 25%, whole-fat milk powder 10%；Phosphatidase 0 .8%；Vanillic aldehyde
0.15%；Ethyl malt powder 0.05%；Strawberry essence 0.5%；Milk flavour 0.5%.The material ratio wt% of strawberry and slurry is
1:5。
Preparation method is as follows:
(1) ingredient: ingredient is formulated by above-mentioned raw materials；Cocoa butter is put into melt oil cylinder and is melted, control melt oil temperature is not
More than 65 DEG C；
(2) it refines slurry: putting into white granulated sugar, whole-fat milk powder, cocoa butter and remaining auxiliary material into mixer, mix and stir 25 points
Clock carries out the material mixed and stirred feeding feed bin to be finish-ground to slurry, the fineness of inspection slurry before discharging, and guarantee slurry fineness≤
20um；Before feeding intake, need that mixer collet is first pre-heated to 45 DEG C of heat preservations, while boiler be heated to 50 DEG C, start every
Water circulating pump is covered, cocoa butter delivery pipe is kept the temperature, after cocoa butter melts completely in pipeline, it is former to reuse oil pump input
Material；
(3) heat preservation refining:, which first opening jacket heat-preservation steam, and adjusts water temperature is preheated to 50 DEG C, and slurry temperature is kept in refining
Degree is 45 DEG C, and refining time is 12 hours, after to be refined, and slurry is inputted heat preservation holding vessel；
(4) it impregnates infiltration: taking freeze-dried strawberry by formula rate, be placed in penetration equipment with slurry submergence, vacuum is set
Degree is -0.08Mpa, and temperature is 45 DEG C, infiltration processing 20 minutes；
(5) material is taken out from penetration equipment, the slurry of removal material excess surface is drenched by wind, and then material is carried out
Cooling treatment, is packed after material is cooling using device of full automatic packaging 15 minutes cooling times by 18 DEG C of cold wind temperature, right
Then packaging bag was carried out golden inspection using metal detector, and was used calibrated bolck with ultraviolet lamp disinfection 1.5 hours:
After vanning in the freezer of temperature≤25 DEG C
Carry out finished product storage.
It is evaluated through detection, the delicate mouthfeel lubrication of gained Strawberry Covered with Chocolate product, fruit-like flavour is strong, the nutrition in product
The basic free of losses of ingredient, the seven gram forces product place indeformable, the long shelf-life under room temperature after 6h under 47 DEG C of temperature environment
Up to 15 months.
Embodiment 3
A kind of Strawberry Covered with Chocolate product, raw material compositing formula weight percentage are as follows:
Slurry composition are as follows: cocoa butter 60%, white granulated sugar 20%, whole-fat milk powder 20%；Phosphatidase 0 .5%；Vanillic aldehyde
0.11%；Ethyl malt powder 0.03%；Strawberry essence 0.2%；Milk flavour 0.3%.The material ratio wt% of strawberry and slurry is
1:4。
Preparation method is as follows:
(1) ingredient: ingredient is formulated by above-mentioned raw materials；Cocoa butter is put into melt oil cylinder and is melted, control melt oil temperature is not
More than 65 DEG C；
(2) it refines slurry: pressing the composition of raw materials of step (1), it is white that white granulated sugar, whole-fat milk powder, cocoa are put into mixer
De- and remaining auxiliary material, is mixed and stirred 20 minutes, is carried out the material mixed and stirred feeding feed bin to be finish-ground to slurry, is checked slurry before discharging
Fineness guarantees slurry fineness≤20um；It before feeding intake, needs that mixer collet is first pre-heated to 50 DEG C of heat preservations, while by hot water
Case is heated to 55 DEG C, starts spacer water circulating pump, keeps the temperature to cocoa butter delivery pipe, when cocoa butter melts completely in pipeline
Afterwards, oil pump input raw material is reused；
(3) heat preservation refining:, which first opening jacket heat-preservation steam, and adjusts water temperature is preheated to 55 DEG C, and slurry temperature is kept in refining
Degree is 50 DEG C, and refining time is 10 hours, after to be refined, and slurry is inputted heat preservation holding vessel；
(4) it impregnates infiltration: taking freeze-dried strawberry by formula rate, be placed in penetration equipment with slurry submergence, vacuum is set
Degree is -0.10Mpa, and temperature is 45 DEG C, infiltration processing 12 minutes；
(5) material is taken out from penetration equipment, the slurry of removal material excess surface is drenched by wind, and then material is carried out
Cooling treatment, is packed after material is cooling using device of full automatic packaging 22 minutes cooling times by 12 DEG C of cold wind temperature, right
Then packaging bag was carried out golden inspection using metal detector, and was used calibrated bolck with ultraviolet lamp disinfection 0.8 hour:
After vanning in the freezer of temperature≤25 DEG C
Carry out finished product storage.
It is evaluated through detection, the delicate mouthfeel lubrication of gained Strawberry Covered with Chocolate product, fruit-like flavour is strong, the nutrition in product
The basic free of losses of ingredient, the seven gram forces product place indeformable, the long shelf-life under room temperature after 3h under 50 DEG C of temperature environment
Up to 18 months.
Claims (10)
1. a kind of preparation method for permeating freeze-dried strawberry chocolate, which is characterized in that the preparation method includes the following steps:
(1) ingredient: percentage composition by weight, composition of raw materials are as follows: cocoa butter 55%-65%, white granulated sugar 20%-30%, full-cream
Milk powder 10%-20%；Cocoa butter is put into melt oil cylinder and is melted, control melt oil temperature is no more than 65 DEG C；
(2) refine slurry: press step (1) composition of raw materials, into mixer put into white granulated sugar, whole-fat milk powder, cocoa butter and
Auxiliary material mixes and stirs 15-25 minutes, carries out the material mixed and stirred feeding feed bin to be finish-ground to slurry, the fineness of slurry is checked before discharging,
Guarantee slurry fineness≤20um；
(3) heat preservation refining: it is 45-55 DEG C that slurry temperature is kept in refining, and refining time is 8-12 hours, after to be refined,
Slurry is inputted into heat preservation holding vessel；
(4) it impregnates infiltration: taking a certain amount of freeze-dried strawberry on demand, be placed in penetration equipment with slurry submergence, vacuum degree is set
For -0.08~-0.12Mpa, temperature is 45 DEG C, infiltration processing 10-20 minutes；
(5) material is taken out from penetration equipment, is packed after material is cooling, is then carried out golden inspection, is protected after vanning in low temperature
It is saved as product.
2. preparation method according to claim 1, which is characterized in that the material ratio wt% of the freeze-dried strawberry and slurry is
1:3~5.
3. preparation method according to claim 1, which is characterized in that weight percentage, the auxiliary material include: phosphorus
Rouge 0.1%-0.8%；Vanillic aldehyde 0.05%-0.15%；Ethyl malt powder 0.01%-0.05%；Strawberry essence 0.1%-
0.5%；Milk flavour 0.1%-0.5%.
4. preparation method according to claim 1, which is characterized in that in step (2) before feeding intake, first by mixer collet
It is pre-heated to 45-55 DEG C of heat preservation, while boiler is heated to 50-60 DEG C, starts spacer water circulating pump, cocoa butter is conveyed
Pipe heat preservation reuses oil pump input raw material after cocoa butter melts completely in pipeline.
5. preparation method according to claim 1, which is characterized in that step (3) first opens jacket heat-preservation steam simultaneously when refining
Water temperature is adjusted to be preheated to 50-60 DEG C.
6. preparation method according to claim 1, which is characterized in that in step (5), it is more to drench removal surface of material by wind
Then remaining slurry carries out cooling treatment, 8-18 DEG C of cold wind temperature, 15-25 minutes cooling time to material.
7. preparation method according to claim 1, which is characterized in that packed using device of full automatic packaging, to packaging
Bag is used ultraviolet lamp disinfection 0.5-1.5 hours.
8. preparation method according to claim 1, which is characterized in that carry out golden inspection using metal detector, use standard
Block: ironNon-ferric
9. preparation method according to claim 1, which is characterized in that the cryo-conservation is the refrigeration in temperature≤25 DEG C
Finished product storage is carried out in library.
10. the infiltration freeze-dried strawberry chocolate being prepared by any one of claim 1-9 the method.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810824881.7A CN108935876A (en) | 2018-07-25 | 2018-07-25 | A kind of infiltration freeze-dried strawberry chocolate and preparation method thereof |
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|---|---|---|---|
| CN201810824881.7A CN108935876A (en) | 2018-07-25 | 2018-07-25 | A kind of infiltration freeze-dried strawberry chocolate and preparation method thereof |
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Family
ID=64464796
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|---|---|---|---|
| CN201810824881.7A Pending CN108935876A (en) | 2018-07-25 | 2018-07-25 | A kind of infiltration freeze-dried strawberry chocolate and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757591A (en) * | 2019-01-30 | 2019-05-17 | 江苏派乐滋食品有限公司 | A kind of impregnated food processing method and impregnated food |
| WO2020186449A1 (en) * | 2019-03-19 | 2020-09-24 | 江苏派乐滋食品有限公司 | Impregnated food processing method and impregnated food |
| CN111838379A (en) * | 2020-08-20 | 2020-10-30 | 江苏派乐滋食品有限公司 | Strawberry-shaped chocolate product and preparation method thereof |
| CN112568308A (en) * | 2020-12-11 | 2021-03-30 | 可可琳纳食品海门有限公司 | Chocolate sauce specially used for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation |
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| CN102342355A (en) * | 2011-09-30 | 2012-02-08 | 江苏派乐滋食品有限公司 | Method for preparing chocolate and strawberry crisps |
| CN204969273U (en) * | 2015-05-18 | 2016-01-20 | 中粮集团有限公司 | Chocolate |
| CN106135604A (en) * | 2016-07-06 | 2016-11-23 | 泰兴市东圣食品科技有限公司 | A kind of chocolate containing microbial source polydextrose and preparation method thereof |
| CN107125405A (en) * | 2017-06-01 | 2017-09-05 | 莱阳鲁花食品有限公司 | A kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit |
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2018
- 2018-07-25 CN CN201810824881.7A patent/CN108935876A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342355A (en) * | 2011-09-30 | 2012-02-08 | 江苏派乐滋食品有限公司 | Method for preparing chocolate and strawberry crisps |
| CN204969273U (en) * | 2015-05-18 | 2016-01-20 | 中粮集团有限公司 | Chocolate |
| CN106135604A (en) * | 2016-07-06 | 2016-11-23 | 泰兴市东圣食品科技有限公司 | A kind of chocolate containing microbial source polydextrose and preparation method thereof |
| CN107125405A (en) * | 2017-06-01 | 2017-09-05 | 莱阳鲁花食品有限公司 | A kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757591A (en) * | 2019-01-30 | 2019-05-17 | 江苏派乐滋食品有限公司 | A kind of impregnated food processing method and impregnated food |
| WO2020186449A1 (en) * | 2019-03-19 | 2020-09-24 | 江苏派乐滋食品有限公司 | Impregnated food processing method and impregnated food |
| CN111838379A (en) * | 2020-08-20 | 2020-10-30 | 江苏派乐滋食品有限公司 | Strawberry-shaped chocolate product and preparation method thereof |
| CN112568308A (en) * | 2020-12-11 | 2021-03-30 | 可可琳纳食品海门有限公司 | Chocolate sauce specially used for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation |
| CN112568308B (en) * | 2020-12-11 | 2023-03-10 | 可可琳纳食品海门有限公司 | Chocolate sauce specially used for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation |
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