CN110959727A - Production process of hazelnut-flavor sandwich chocolate - Google Patents
Production process of hazelnut-flavor sandwich chocolate Download PDFInfo
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- CN110959727A CN110959727A CN201911311239.XA CN201911311239A CN110959727A CN 110959727 A CN110959727 A CN 110959727A CN 201911311239 A CN201911311239 A CN 201911311239A CN 110959727 A CN110959727 A CN 110959727A
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 196
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 213
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 79
- 241000723382 Corylus Species 0.000 claims abstract description 78
- 235000001543 Corylus americana Nutrition 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 33
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 18
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 18
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 18
- 230000007246 mechanism Effects 0.000 claims abstract description 16
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 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 abstract description 11
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- 229920001525 carrageenan Polymers 0.000 claims abstract description 11
- 239000000679 carrageenan Substances 0.000 claims abstract description 11
- 229940113118 carrageenan Drugs 0.000 claims abstract description 11
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract 5
- 239000000463 material Substances 0.000 claims description 156
- 235000015067 sauces Nutrition 0.000 claims description 156
- 239000010985 leather Substances 0.000 claims description 46
- 238000000034 method Methods 0.000 claims description 26
- 238000010438 heat treatment Methods 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 21
- 238000007599 discharging Methods 0.000 claims description 17
- 238000007493 shaping process Methods 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 238000002844 melting Methods 0.000 claims description 10
- 230000008018 melting Effects 0.000 claims description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
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- 150000001720 carbohydrates Chemical class 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
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- 235000009508 confectionery Nutrition 0.000 description 5
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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
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- 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
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
-
- 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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Inorganic Chemistry (AREA)
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Abstract
The invention discloses a production process of hazelnut-flavor sandwich chocolate, which comprises a sandwich layer and a chocolate layer coated with the sandwich layer; the hazelnut-flavored sandwich chocolate comprises the following components: cocoa powder, hazelnut, cocoa butter, glucose syrup, unsalted butter, honey and carrageenan; the hazelnuts are added into the chocolate and are perfectly combined with the flavor of the chocolate, so that the slightly bitter taste of the chocolate is compensated, the use of saccharides can be reduced, and the chewing taste of the sandwich chocolate is improved; the filling chocolate pouring equipment for producing the hazelnut-flavor filling chocolate can continuously and automatically produce the filling chocolate, has high automation degree and improves the working efficiency; this equipment is through at L type pipe, straight type pipe top installation internal thread joint, and threaded connection has external screw thread joint on the internal thread joint, and external screw thread joint splices in the bottom of conveying pipeline for pouring mechanism convenient to detach, installation, the washing of being convenient for.
Description
Technical Field
The invention relates to the technical field of chocolate product production, in particular to a production process of hazelnut-flavor sandwich chocolate.
Background
Chocolate is a sweet food made from cocoa butter and cocoa butter as main raw materials. It not only tastes fine and sweet, but also has a full-bodied fragrance and the best gift gas of valentine's day. Chocolate can be eaten directly or used for making cake, ice cream, etc. In romantic valentine's day, it expresses a more dominant role with less love.
Patent application No. CN201210499006.9 discloses a cream filled chocolate and a preparation process thereof. The cream sandwich chocolate comprises a cream sauce sandwich and a chocolate wrapping the cream sauce sandwich, wherein the cream sauce sandwich comprises cream, starch syrup and an emulsifier, the emulsifier consists of a high HLB (hydrophile-lipophile balance) emulsifier and a low HLB emulsifier, the mass percentage of the emulsifier is 10-40%, the low HLB emulsifier is added into the cream, the high HLB emulsifier is added into the starch syrup, the emulsifier and the emulsifier are respectively mixed and then respectively sheared at high speed to form an oil phase emulsion and a water phase emulsion, then the oil phase is slowly added under the condition of quickly stirring the water phase, and the oil phase molecules are wrapped by the water phase molecules to form the cream sauce sandwich structure of an oil-in-water system. The cream sandwich chocolate and the preparation process thereof solve the problems that the existing cream sandwich chocolate candy sandwich is easy to dry, the chocolate shell is easy to bloom and the quality guarantee period is short, and simultaneously can reduce the cost, but still have the following defects: (1) the chocolate raw material cocoa bean has no fragrance, the taste is bitter, the delicate cocoa fragrance is generated after roasting, the sweet taste of the cream filled chocolate is mainly derived from starch syrup, and the excessive edible sugar is not beneficial to the health; (2) the chocolate casting machine used in the preparation process of the cream sandwich chocolate has low automation degree and low production efficiency; (3) the pouring nozzle of the chocolate pouring machine is inconvenient to take down and difficult to clean.
Disclosure of Invention
In order to overcome the technical problems, the invention aims to provide a production process of hazelnut flavor sandwich chocolate, which comprises the following steps: (1) the chocolate layer is prepared by adding the hazelnut powder into the chocolate, the hazelnuts have unique sweet taste and mellow flavor, the sweet taste of the hazelnuts is different from the sweet taste of granulated sugar, and the hazelnuts are added into the chocolate, so that the sweet taste of the unique flavor can be penetrated, the sweet taste is perfectly combined with the flavor of the chocolate, the slightly bitter taste of the chocolate is made up, the use of saccharides can be reduced, only a small amount of sugar is needed for extracting the flavor, and the problem that the sweet taste of the existing sandwich chocolate is mainly derived from saccharides, and the excessive edible saccharides are not beneficial to body health is solved; (2) the chocolate layer sauce is placed into the leather material hopper for heat preservation, the third air cylinder is connected with the baffle plate and can freely control the release of the sandwich layer sauce and the chocolate layer sauce, the first air cylinder extends upwards to push the mould disc to ascend, the second air cylinder extends to push the support base to move forwards for a distance of a row of forming grooves, and the conveyor runs to drive the mould disc to be positioned below the discharging nozzle, so that the problems of low automation degree and low production efficiency of a chocolate pouring machine used in the existing preparation process of the sandwich chocolate are solved; (3) pouring mechanism comprises L type pipe, straight type pipe, through at L type pipe, straight type pipe top installation internal thread joint, threaded connection has external thread joint on the internal thread joint, and external thread joint splices in the bottom of conveying pipeline, has solved current chocolate casting machine's pouring nozzle and has not taken off convenient to, is difficult to abluent problem.
The purpose of the invention can be realized by the following technical scheme:
a production process of hazelnut-flavor sandwich chocolate comprises a sandwich layer and a chocolate layer coated on the sandwich layer;
the hazelnut-flavored sandwich chocolate comprises the following components in parts by weight: 90-110 parts of cocoa powder, 60-90 parts of hazelnut, 40-60 parts of cocoa butter, 10-20 parts of glucose syrup, 30-60 parts of unsalted butter, 10-15 parts of honey and 1-5 parts of carrageenan;
the hazelnut-flavor sandwich chocolate is prepared by the following steps:
the method comprises the following steps: weighing the raw materials in parts by weight;
step two: treating hazelnuts: cleaning hazelnuts, putting the hazelnuts into a drying oven, drying the hazelnuts at the temperature of 60-80 ℃, taking out the hazelnuts for natural cooling, crushing 60% of the hazelnuts by weight into hazelnut particles, and grinding 40% of the hazelnuts by weight into hazelnut powder;
step three: preparing a sandwich layer sauce: adding 30 times of hot water into carrageenan, stirring uniformly, melting 50% of cocoa butter at 38 deg.C, stirring uniformly, adding semen Coryli Heterophyllae granule and Mel, and mixing at 60-80r/min and 45 deg.C for 5min to obtain sandwiched layer sauce;
step four: preparing chocolate layer sauce: under the condition of ultraviolet irradiation, heating and melting cocoa powder, 50% of cocoa butter, glucose syrup and unsalted butter in sequence, adding hazelnut powder into the cocoa powder, and uniformly mixing to obtain chocolate layer sauce;
step five: preparing an initial product: the method comprises the steps of putting a sandwich layer sauce into a sandwich material hopper of sandwich chocolate pouring equipment, putting a chocolate layer sauce into a leather material hopper of the sandwich chocolate pouring equipment, starting the sandwich material hopper and a heating layer inside the leather material hopper, preserving heat of the sandwich layer sauce and the chocolate layer sauce, conveying the sandwich layer sauce and the chocolate layer sauce downwards to a pouring mechanism, conveying the sandwich layer sauce into a sandwich material channel inside a straight pipe through a conveying pipe, conveying the chocolate layer sauce to an L-shaped pipe through the conveying pipe, conveying the chocolate layer sauce to the leather material channel through an inner cavity of the L-shaped pipe, simultaneously releasing the sandwich layer sauce and the chocolate layer sauce from a discharging nozzle, pouring the sandwich layer sauce and the chocolate layer sauce into a fixed groove on a mold disc, and forming a sandwich chocolate with an outer layer of the chocolate layer sauce and an inner layer of the sandwich layer of the sauce to obtain a primary product;
step six: preparing a finished product: and cooling the primary product, and cooling and shaping to obtain the hazelnut-flavor sandwich chocolate.
As a further scheme of the invention: the mass ratio of the sandwich layer to the chocolate layer is 2-5:1, and the thickness of the chocolate layer is 1-3 mm.
As a further scheme of the invention: in the second step, the particle size of the hazelnut particles is 2-6mm, and the particle size of the hazelnut powder is 500-700 meshes.
As a further scheme of the invention: the heat preservation temperature in the fifth step is 30-50 ℃, and the cooling temperature in the sixth step is-10-0 ℃.
As a further scheme of the invention: the working process of producing the filled chocolate by the filled chocolate pouring equipment in the step five is as follows:
the method comprises the following steps: the method comprises the following steps of putting a sandwich layer sauce into a sandwich material hopper, putting a chocolate layer sauce into a leather material hopper, rotating a sealing cover to seal the sandwich material hopper and the leather material hopper, starting heating layers inside the sandwich material hopper and the leather material hopper, and heating a heating wire to heat the sandwich layer sauce and the chocolate layer sauce;
step two: starting a third air cylinder, contracting the third air cylinder to pull a baffle plate to be drawn out from a sandwich material hopper and a leather material hopper, conveying sandwich sauce materials and chocolate sauce materials downwards to a pouring mechanism, conveying the sandwich sauce materials to a sandwich material channel inside a straight type pipe through a conveying pipe, conveying the chocolate sauce materials to an L-shaped pipe through the conveying pipe, conveying the chocolate sauce materials to the leather material channel through an inner cavity of the L-shaped pipe, starting the third air cylinder to push the baffle plate to enter the sandwich material hopper and the leather material hopper, and stopping conveying the sandwich sauce materials and the chocolate sauce materials;
step three: starting a conveyor, transversely placing a plurality of mould discs on the conveyor at equal intervals, aligning a first row of shaping grooves on the outer side of the top of a first mould disc with a discharging nozzle, starting a third air cylinder, pulling out a baffle plate, starting the first air cylinder, extending upwards to push the mould discs to ascend, releasing sauce by the discharging nozzle to fall into a first row of shaping grooves on the outer side, forming sandwich chocolate with an outer layer of sauce and an inner layer of sandwich sauce, stopping the sauce conveying and starting a second air cylinder when the first air cylinder contracts, extending by the second air cylinder to push a support base to move forwards by a distance of a row of shaping grooves, extending by the first air cylinder and conveying the sauce, and circularly repeating the above processes;
step four: when the shaping groove on one die plate is completely filled with sauce, the first cylinder, the second cylinder and the third cylinder recover to the initial positions, the conveyor is started, the conveyor forwards conveys the next die plate to the position below the discharging nozzle, the conveyor is stopped, and the operations are repeated.
The invention has the beneficial effects that:
(1) the hazelnut-flavor sandwich chocolate of the invention consists of a sandwich layer and a chocolate layer coated on the sandwich layer, the chocolate layer is prepared by adding hazelnut powder into chocolate, the hazelnuts have unique sweet taste and mellow flavor, the sweet taste of the hazelnuts is different from the sweet taste of granulated sugar, and the hazelnuts can permeate the sweet taste of the unique flavor when being added into the chocolate, perfectly combines with the flavor of chocolate, makes up the slightly bitter taste of chocolate, reduces the use of sugar, only needs a small amount of sugar to extract the flavor, so that the hazelnut flavor sandwich chocolate is not harmful to the health because of excessive sugar intake, the hazelnut-flavor sandwich chocolate is characterized in that the hazelnut particles are used as main raw materials to prepare the sandwich layer, so that the hazelnut-flavor sandwich chocolate can firstly enjoy the full-bodied flavor of chocolate when being eaten, and then the hazelnut flavor is chewed, so that the chewing taste of the sandwich chocolate is improved;
(2) the invention relates to a production process of hazelnut-flavor sandwich chocolate, which is characterized in that sandwich chocolate is produced by using sandwich chocolate pouring equipment, sandwich sauce is put into a sandwich material hopper, chocolate sauce is put into a leather material hopper, a heating layer is used for preserving heat of the sandwich sauce and the chocolate sauce, and the chocolate is prevented from being solidified due to cooling;
starting a third air cylinder, starting a first air cylinder when a baffle is drawn out, enabling the first air cylinder to extend upwards to push a mould disc to rise, enabling a discharging nozzle to release sauce materials to fall into a first row of outer-layer arranged grooves to form sandwich chocolate with an outer layer of chocolate layer sauce materials and an inner layer of sandwich layer sauce materials, stopping the sauce material conveying and starting a second air cylinder when the first air cylinder contracts, enabling the second air cylinder to extend to push a support base to move forwards for a distance of a row of arranged grooves, enabling the first air cylinder to extend and convey the sauce materials, enabling the first air cylinder, the second air cylinder and the third air cylinder to recover the initial positions when a shaping groove on one mould disc is completely filled with the sauce materials, starting a conveyor, conveying the next mould disc forwards to the position below the discharging nozzle, stopping the conveyor, and repeating the operations,
(3) according to the pouring equipment for the sandwich chocolate, the pouring mechanism is composed of the L-shaped pipe and the straight pipe, the internal thread joints are installed at the tops of the L-shaped pipe and the straight pipe, the external thread joints are in threaded connection with the internal thread joints, and the external thread joints are connected to the bottom end of the conveying pipe in an adhesive mode, so that the pouring mechanism is convenient to disassemble, assemble and clean.
Drawings
The invention will be further described with reference to the accompanying drawings.
FIG. 1 is a schematic view of the structure of a chocolate center pouring apparatus according to the present invention;
FIG. 2 is a side view of the apparatus for pouring a chocolate sandwich of the present invention;
FIG. 3 is a schematic structural view of a core material hopper and a skin material hopper in the present invention;
FIG. 4 is a schematic view of the pouring mechanism of the present invention;
fig. 5 is a schematic view of the structure of the die disc in the present invention.
In the figure: 1. a mounting frame; 2. a sealing cover; 3. a sandwich material hopper; 4. a leather hopper; 5. a first mounting plate; 6. a material distributing joint; 7. a delivery pipe; 8. a pouring mechanism; 9. a second mounting plate; 10. a mold plate; 11. a conveyor; 12. a support plate; 13. a first cylinder; 14. a support base; 15. a roller; 16. a second cylinder; 17. a third cylinder; 18. a baffle plate; 19. a heating layer; 20. an externally threaded nipple; 21. an internal thread joint; 22. an L-shaped pipe; 23. a straight pipe; 24. a cladding passage; 25. a core material channel; 26. a discharging nozzle; 27. and (4) shaping grooves.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
referring to fig. 1-5, this embodiment is a process for producing a hazelnut-flavored filled chocolate comprising a core layer and a chocolate layer surrounding the core layer;
the hazelnut-flavored sandwich chocolate comprises the following components in parts by weight: 90 parts of cocoa powder, 60 parts of hazelnut, 40 parts of cocoa butter, 20 parts of glucose syrup, 30 parts of unsalted butter, 10 parts of honey and 1 part of carrageenan;
the hazelnut-flavor sandwich chocolate is prepared by the following steps:
the method comprises the following steps: weighing the raw materials in parts by weight;
step two: treating hazelnuts: cleaning hazelnuts, putting the hazelnuts into a drying oven, drying the hazelnuts at the temperature of 60-80 ℃, taking out the hazelnuts for natural cooling, crushing 60% of the hazelnuts by weight into hazelnut particles, and grinding 40% of the hazelnuts by weight into hazelnut powder;
step three: preparing a sandwich layer sauce: adding 30 times of hot water into carrageenan, stirring uniformly, melting 50% of cocoa butter at 38 deg.C, stirring uniformly, adding semen Coryli Heterophyllae granule and Mel, and mixing at 60-80r/min and 45 deg.C for 5min to obtain sandwiched layer sauce;
step four: preparing chocolate layer sauce: under the condition of ultraviolet irradiation, heating and melting cocoa powder, 50% of cocoa butter, glucose syrup and unsalted butter in sequence, adding hazelnut powder into the cocoa powder, and uniformly mixing to obtain chocolate layer sauce;
step five: preparing an initial product: the method comprises the steps of putting a sandwich sauce material into a sandwich material hopper 3 of sandwich chocolate pouring equipment, putting the chocolate sauce material into a leather material hopper 4 of the sandwich chocolate pouring equipment, starting the sandwich material hopper 3 and a heating layer 19 in the leather material hopper 4, preserving heat of the sandwich sauce material and the chocolate sauce material, conveying the sandwich sauce material and the chocolate sauce material downwards to a pouring mechanism 8, conveying the sandwich sauce material into a sandwich material channel 25 in a straight pipe 23 through a conveying pipe 7, conveying the chocolate sauce material into an L-shaped pipe 22 through the conveying pipe 7, conveying the chocolate sauce material into a leather material channel 24 through an inner cavity of the L-shaped pipe 22, simultaneously releasing the sandwich sauce material and the chocolate sauce material from a discharging nozzle 26, pouring the chocolate sauce material into a fixed groove 27 on a mold disc 10, forming a sandwich with an outer layer of the chocolate sauce material and an inner layer of the sandwich sauce material, and obtaining an initial product;
step six: preparing a finished product: and cooling the primary product, and cooling and shaping to obtain the hazelnut-flavor sandwich chocolate.
The mass ratio of the sandwich layer to the chocolate layer is 2-5:1, and the thickness of the chocolate layer is 1-3 mm.
In the second step, the particle size of the hazelnut particles is 2-6mm, and the particle size of the hazelnut powder is 500-700 meshes.
The temperature of heat preservation in the fifth step is 30-50 ℃, and the cooling temperature in the sixth step is-10-0 ℃.
The hazelnut-flavored sandwich chocolate of example 1 was tested, and the test results were as follows: low sugar content, good taste, and unique sweet and mellow flavor.
Example 2:
referring to fig. 1-5, this embodiment is a process for producing a hazelnut-flavored filled chocolate comprising a core layer and a chocolate layer surrounding the core layer;
the hazelnut-flavored sandwich chocolate comprises the following components in parts by weight: 100 parts of cocoa powder, 75 parts of hazelnut, 50 parts of cocoa butter, 15 parts of glucose syrup, 45 parts of unsalted butter, 12 parts of honey and 3 parts of carrageenan;
the hazelnut-flavor sandwich chocolate is prepared by the following steps:
the method comprises the following steps: weighing the raw materials in parts by weight;
step two: treating hazelnuts: cleaning hazelnuts, putting the hazelnuts into a drying oven, drying the hazelnuts at the temperature of 60-80 ℃, taking out the hazelnuts for natural cooling, crushing 60% of the hazelnuts by weight into hazelnut particles, and grinding 40% of the hazelnuts by weight into hazelnut powder;
step three: preparing a sandwich layer sauce: adding 30 times of hot water into carrageenan, stirring uniformly, melting 50% of cocoa butter at 38 deg.C, stirring uniformly, adding semen Coryli Heterophyllae granule and Mel, and mixing at 60-80r/min and 45 deg.C for 5min to obtain sandwiched layer sauce;
step four: preparing chocolate layer sauce: under the condition of ultraviolet irradiation, heating and melting cocoa powder, 50% of cocoa butter, glucose syrup and unsalted butter in sequence, adding hazelnut powder into the cocoa powder, and uniformly mixing to obtain chocolate layer sauce;
step five: preparing an initial product: the method comprises the steps of putting a sandwich sauce material into a sandwich material hopper 3 of sandwich chocolate pouring equipment, putting the chocolate sauce material into a leather material hopper 4 of the sandwich chocolate pouring equipment, starting the sandwich material hopper 3 and a heating layer 19 in the leather material hopper 4, preserving heat of the sandwich sauce material and the chocolate sauce material, conveying the sandwich sauce material and the chocolate sauce material downwards to a pouring mechanism 8, conveying the sandwich sauce material into a sandwich material channel 25 in a straight pipe 23 through a conveying pipe 7, conveying the chocolate sauce material into an L-shaped pipe 22 through the conveying pipe 7, conveying the chocolate sauce material into a leather material channel 24 through an inner cavity of the L-shaped pipe 22, simultaneously releasing the sandwich sauce material and the chocolate sauce material from a discharging nozzle 26, pouring the chocolate sauce material into a fixed groove 27 on a mold disc 10, forming a sandwich with an outer layer of the chocolate sauce material and an inner layer of the sandwich sauce material, and obtaining an initial product;
step six: preparing a finished product: and cooling the primary product, and cooling and shaping to obtain the hazelnut-flavor sandwich chocolate.
The mass ratio of the sandwich layer to the chocolate layer is 2-5:1, and the thickness of the chocolate layer is 1-3 mm.
In the second step, the particle size of the hazelnut particles is 2-6mm, and the particle size of the hazelnut powder is 500-700 meshes.
The temperature of heat preservation in the fifth step is 30-50 ℃, and the cooling temperature in the sixth step is-10-0 ℃.
The hazelnut-flavor sandwich chocolate of example 2 was tested, and the test results were as follows: low sugar content, good taste, and unique sweet and mellow flavor.
Example 3:
referring to fig. 1-5, this embodiment is a process for producing a hazelnut-flavored filled chocolate comprising a core layer and a chocolate layer surrounding the core layer;
the hazelnut-flavored sandwich chocolate comprises the following components in parts by weight: 110 parts of cocoa powder, 90 parts of hazelnut, 60 parts of cocoa butter, 10 parts of glucose syrup, 60 parts of unsalted butter, 15 parts of honey and 5 parts of carrageenan;
the hazelnut-flavor sandwich chocolate is prepared by the following steps:
the method comprises the following steps: weighing the raw materials in parts by weight;
step two: treating hazelnuts: cleaning hazelnuts, putting the hazelnuts into a drying oven, drying the hazelnuts at the temperature of 60-80 ℃, taking out the hazelnuts for natural cooling, crushing 60% of the hazelnuts by weight into hazelnut particles, and grinding 40% of the hazelnuts by weight into hazelnut powder;
step three: preparing a sandwich layer sauce: adding 30 times of hot water into carrageenan, stirring uniformly, melting 50% of cocoa butter at 38 deg.C, stirring uniformly, adding semen Coryli Heterophyllae granule and Mel, and mixing at 60-80r/min and 45 deg.C for 5min to obtain sandwiched layer sauce;
step four: preparing chocolate layer sauce: under the condition of ultraviolet irradiation, heating and melting cocoa powder, 50% of cocoa butter, glucose syrup and unsalted butter in sequence, adding hazelnut powder into the cocoa powder, and uniformly mixing to obtain chocolate layer sauce;
step five: preparing an initial product: the method comprises the steps of putting a sandwich sauce material into a sandwich material hopper 3 of sandwich chocolate pouring equipment, putting the chocolate sauce material into a leather material hopper 4 of the sandwich chocolate pouring equipment, starting the sandwich material hopper 3 and a heating layer 19 in the leather material hopper 4, preserving heat of the sandwich sauce material and the chocolate sauce material, conveying the sandwich sauce material and the chocolate sauce material downwards to a pouring mechanism 8, conveying the sandwich sauce material into a sandwich material channel 25 in a straight pipe 23 through a conveying pipe 7, conveying the chocolate sauce material into an L-shaped pipe 22 through the conveying pipe 7, conveying the chocolate sauce material into a leather material channel 24 through an inner cavity of the L-shaped pipe 22, simultaneously releasing the sandwich sauce material and the chocolate sauce material from a discharging nozzle 26, pouring the chocolate sauce material into a fixed groove 27 on a mold disc 10, forming a sandwich with an outer layer of the chocolate sauce material and an inner layer of the sandwich sauce material, and obtaining an initial product;
step six: preparing a finished product: and cooling the primary product, and cooling and shaping to obtain the hazelnut-flavor sandwich chocolate.
The mass ratio of the sandwich layer to the chocolate layer is 2-5:1, and the thickness of the chocolate layer is 1-3 mm.
In the second step, the particle size of the hazelnut particles is 2-6mm, and the particle size of the hazelnut powder is 500-700 meshes.
The temperature of heat preservation in the fifth step is 30-50 ℃, and the cooling temperature in the sixth step is-10-0 ℃.
The hazelnut-flavor sandwich chocolate of example 3 was tested, and the test results were: low sugar content, good taste, and unique sweet and mellow flavor.
Example 4:
referring to fig. 1-5, the pouring apparatus for sandwich chocolate in the embodiment includes an installation frame 1, a sandwich material hopper 3, and a leather material hopper 4, wherein a first installation plate 5 is installed on one side of the top of the installation frame 1, a sandwich material hopper 3 is installed on one end of the first installation plate 5 in a penetrating manner, a leather material hopper 4 is installed on one end of the first installation plate 5 away from the sandwich material hopper 3 in a penetrating manner, sealing covers 2 are installed on the tops of the sandwich material hopper 3 and the leather material hopper 4 in a rotating manner, sealing rubber gaskets are installed between the sandwich material hopper 3 and the sealing covers 2 and between the leather material hopper 4 and the sealing covers 2, a material distribution joint 6 is installed at the bottoms of the sandwich material hopper 3 and the leather material hopper 4, and a plurality of joints are separated from the bottom end of the material distribution joint 6;
a second mounting plate 9 is mounted below the first mounting plate 5, one end of the second mounting plate 9 is mounted on one side of the mounting frame 1, and a plurality of pouring mechanisms 8 are mounted on the second mounting plate 9 in a penetrating mode;
a plurality of second air cylinders 16 are mounted on one side of the bottom of the mounting frame 1, movable rods of the second air cylinders 16 are connected to one side of a supporting base 14, idler wheels 15 are mounted at corners of the bottom of the supporting base 14, a plurality of first air cylinders 13 are mounted at the top of the supporting base 14, the movable rods of the first air cylinders 13 are connected to the bottom surface of a supporting plate 12, a conveyor 11 is erected on the supporting plate 12, a plurality of die discs 10 are placed on the conveyor 11, and a plurality of hemispherical shaping grooves 27 are formed in the tops of the die discs 10;
heating layers 19 are respectively arranged inside the sandwich material hopper 3 and the leather material hopper 4, heating wires are arranged inside the heating layers 19, baffles 18 are respectively arranged inside the bottom ends of the sandwich material hopper 3 and the leather material hopper 4, and one ends of the two baffles 18 are respectively connected with a third air cylinder 17;
the pouring mechanism 8 comprises an L-shaped pipe 22 and a straight pipe 23, the L-shaped pipe 22 is installed on one side of the outer wall of the straight pipe 23, female connectors 21 are installed at the tops of the L-shaped pipe 22 and the straight pipe 23, male connectors 20 are connected to the female connectors 21 in a threaded mode, the male connectors 20 are connected to the bottom end of a conveying pipe 7 in a hinged mode, the L-shaped pipe 22 is communicated to a leather material hopper 4 through the conveying pipe 7, the straight pipe 23 is communicated to a sandwich material hopper 3 through the conveying pipe 7, a sandwich material channel 25 is arranged inside the straight pipe 23, the sandwich material channel 25 and the inner wall of the straight pipe 23 are combined to form a leather material channel 24, the inner cavity of the L-shaped pipe 22 is communicated to the leather material channel 24, and a discharge nozzle 26 is arranged at the bottom.
Referring to fig. 1-5, the working process of the filled chocolate casting apparatus of the present embodiment for producing filled chocolate is as follows:
the method comprises the following steps: a sandwich material hopper 3 for putting sandwich layer sauce materials into, a chocolate layer sauce material into a leather material hopper 4, a sealing cover 2 is rotated to seal the sandwich material hopper 3 and the leather material hopper 4, a heating layer 19 inside the sandwich material hopper 3 and the leather material hopper 4 is started, and a heating wire is heated to preserve heat of the sandwich layer sauce materials and the chocolate layer sauce materials;
step two: starting a third air cylinder 17, contracting the third air cylinder 17 to pull a baffle plate 18 to be drawn out from a sandwich material hopper 3 and a leather material hopper 4, conveying sandwich layer sauce and chocolate layer sauce downwards to a pouring mechanism 8, conveying the sandwich layer sauce into a sandwich material channel 25 inside a straight pipe 23 through a conveying pipe 7, conveying the chocolate layer sauce into the straight pipe 23 through the conveying pipe 7, conveying the chocolate layer sauce into a leather material channel 24 through the straight pipe 23, starting the third air cylinder 17 to push the baffle plate 18 to enter the sandwich material hopper 3 and the leather material hopper 4, and stopping conveying the sandwich layer sauce and the chocolate layer sauce;
step three: starting the conveyor 11, transversely placing a plurality of mold plates 10 on the conveyor 11 at equal intervals, aligning a first row of shaping grooves 27 on the outer side of the top of the first mold plate 10 with the discharging nozzles 26, starting the third air cylinder 17, pulling out the baffle plate 18, starting the first air cylinder 13, enabling the first air cylinder 13 to extend upwards to push the mold plates 10 to ascend, enabling the discharging nozzles 26 to release sauce to fall into the first row of shaping grooves 27 on the outer side, forming the sandwich chocolate with the outer layer of sauce and the inner layer of sandwich sauce, stopping the sauce conveying and starting the second air cylinder 16 when the first air cylinder 13 contracts, enabling the second air cylinder 16 to extend to push the support base 14 to move forwards for the distance of the first row of shaping grooves 27, enabling the first air cylinder 13 to extend and convey the sauce, and the processes are repeated in a circulating manner;
step four: when the shaping groove 27 on one mould disc 10 is completely filled with sauce, the first air cylinder 13, the second air cylinder 16 and the third air cylinder 17 recover the initial positions, the conveyor 11 is started, the conveyor 11 forwards conveys the next mould disc 10 to the position below the discharging nozzle 26, the conveyor 11 is stopped, and the operations are repeated.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing is illustrative and explanatory only and is not intended to be exhaustive or to limit the invention to the precise embodiments described, and various modifications, additions, and substitutions may be made by those skilled in the art without departing from the scope of the invention or exceeding the scope of the claims.
Claims (5)
1. A production process of hazelnut-flavor sandwich chocolate is characterized in that the hazelnut-flavor sandwich chocolate comprises a sandwich layer and a chocolate layer coated on the sandwich layer;
the hazelnut-flavored sandwich chocolate comprises the following components in parts by weight: 90-110 parts of cocoa powder, 60-90 parts of hazelnut, 40-60 parts of cocoa butter, 10-20 parts of glucose syrup, 30-60 parts of unsalted butter, 10-15 parts of honey and 1-5 parts of carrageenan;
the hazelnut-flavor sandwich chocolate is prepared by the following steps:
the method comprises the following steps: weighing the raw materials in parts by weight;
step two: treating hazelnuts: cleaning hazelnuts, putting the hazelnuts into a drying oven, drying the hazelnuts at the temperature of 60-80 ℃, taking out the hazelnuts for natural cooling, crushing 60% of the hazelnuts by weight into hazelnut particles, and grinding 40% of the hazelnuts by weight into hazelnut powder;
step three: preparing a sandwich layer sauce: adding 30 times of hot water into carrageenan, stirring uniformly, melting 50% of cocoa butter at 38 deg.C, stirring uniformly, adding semen Coryli Heterophyllae granule and Mel, and mixing at 60-80r/min and 45 deg.C for 5min to obtain sandwiched layer sauce;
step four: preparing chocolate layer sauce: under the condition of ultraviolet irradiation, heating and melting cocoa powder, 50% of cocoa butter, glucose syrup and unsalted butter in sequence, adding hazelnut powder into the cocoa powder, and uniformly mixing to obtain chocolate layer sauce;
step five: preparing an initial product: the method comprises the steps of putting a sandwich layer sauce into a sandwich material hopper of sandwich chocolate pouring equipment, putting a chocolate layer sauce into a leather material hopper of the sandwich chocolate pouring equipment, starting the sandwich material hopper and a heating layer inside the leather material hopper, preserving heat of the sandwich layer sauce and the chocolate layer sauce, conveying the sandwich layer sauce and the chocolate layer sauce downwards to a pouring mechanism, conveying the sandwich layer sauce into a sandwich material channel inside a straight pipe through a conveying pipe, conveying the chocolate layer sauce to an L-shaped pipe through the conveying pipe, conveying the chocolate layer sauce to the leather material channel through an inner cavity of the L-shaped pipe, simultaneously releasing the sandwich layer sauce and the chocolate layer sauce from a discharging nozzle, pouring the sandwich layer sauce and the chocolate layer sauce into a fixed groove on a mold disc, and forming a sandwich chocolate with an outer layer of the chocolate layer sauce and an inner layer of the sandwich layer of the sauce to obtain a primary product;
step six: preparing a finished product: and cooling the primary product, and cooling and shaping to obtain the hazelnut-flavor sandwich chocolate.
2. The process for producing a hazelnut-flavored filled chocolate according to claim 1, wherein the mass ratio of the filling layer to the chocolate layer is 2-5:1, and the thickness of the chocolate layer is 1-3 mm.
3. The process for producing a hazelnut-flavored sandwich chocolate according to claim 1, wherein the particle size of the hazelnut particles in the second step is 2-6mm, and the particle size of the hazelnut powder is 500-700 mesh.
4. The process for producing a hazelnut-flavored filled chocolate according to claim 1, wherein the temperature for keeping warm in the fifth step is 30-50 ℃ and the temperature for cooling in the sixth step is-10-0 ℃.
5. The process for producing a hazelnut-flavored filled chocolate according to claim 1, wherein the filling chocolate casting equipment in the fifth step is used for producing a filled chocolate as follows:
the method comprises the following steps: the sandwich layer sauce is put into a sandwich material hopper (3), the chocolate layer sauce is put into a leather material hopper (4), a sealing cover (2) is rotated to seal the sandwich material hopper (3) and the leather material hopper (4), a heating layer (19) in the sandwich material hopper (3) and the leather material hopper (4) is started, and the heating wire is heated to preserve heat of the sandwich layer sauce and the chocolate layer sauce;
step two: starting a third air cylinder (17), drawing a baffle plate (18) out of a sandwich material hopper (3) and a leather material hopper (4) by contraction of the third air cylinder (17), conveying sandwich layer sauce and chocolate layer sauce downwards to a pouring mechanism (8), conveying the sandwich layer sauce to a sandwich material channel (25) inside a straight pipe (23) through a conveying pipe (7), conveying the chocolate layer sauce to the straight pipe (23) through the conveying pipe (7), conveying the chocolate layer sauce to a leather material channel (24) through the straight pipe (23), starting the third air cylinder (17) to push the baffle plate (18) to enter the sandwich material hopper (3) and the leather material hopper (4), and stopping conveying the sandwich layer sauce and the chocolate layer sauce;
step three: starting the conveyor (11), transversely placing a plurality of mould discs (10) on the conveyor (11) at equal intervals, so that the first row of outer grooves (27) at the top of the first mould disc (10) are aligned with the discharge nozzle (26), the third cylinder (17) is started, and the baffle (18) is simultaneously withdrawn, the first air cylinder (13) is started, the first air cylinder (13) extends upwards to push the mould disc (10) to ascend, the discharging nozzle (26) releases sauce to fall into the first row of outer-side arranging grooves (27), the outer layer of the sandwich chocolate is chocolate sauce, the inner layer of the sandwich chocolate is sandwich sauce, when the first cylinder (13) contracts, stopping sauce conveying and starting a second air cylinder (16), wherein the second air cylinder (16) extends to push the support base (14) to move forwards for a distance of a row of forming grooves (27), and meanwhile, the first air cylinder (13) extends and conveys the sauce, and the processes are repeated circularly;
step four: when the shaping groove (27) on one mould disc (10) is completely filled with sauce, the first air cylinder (13), the second air cylinder (16) and the third air cylinder (17) restore to the original positions, the conveyor (11) is started, the conveyor (11) forwards conveys the next mould disc (10) to the position below the discharging nozzle (26), the conveyor (11) is stopped, and the operations are repeated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911311239.XA CN110959727A (en) | 2019-12-18 | 2019-12-18 | Production process of hazelnut-flavor sandwich chocolate |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911311239.XA CN110959727A (en) | 2019-12-18 | 2019-12-18 | Production process of hazelnut-flavor sandwich chocolate |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369486A (en) * | 2020-10-11 | 2021-02-19 | 新昌县城关新胜轴承厂 | Sandwich candy spraying decoration casting machine |
| CN112586588A (en) * | 2020-12-08 | 2021-04-02 | 安徽兆龙食品有限公司 | Yogurt candy granules and preparation method thereof |
-
2019
- 2019-12-18 CN CN201911311239.XA patent/CN110959727A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369486A (en) * | 2020-10-11 | 2021-02-19 | 新昌县城关新胜轴承厂 | Sandwich candy spraying decoration casting machine |
| CN112586588A (en) * | 2020-12-08 | 2021-04-02 | 安徽兆龙食品有限公司 | Yogurt candy granules and preparation method thereof |
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Application publication date: 20200407 |