CN111280285A - 一种夹心巧克力棒棒糖及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/56—Products with edible or inedible supports, e.g. lollipops
- A23G3/563—Products with edible or inedible supports, e.g. lollipops products with an inedible support, e.g. a stick
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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
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- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/502—Products with edible or inedible supports
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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
- A23G1/50—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
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- 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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Abstract
本发明公开一种夹心巧克力棒棒糖及其制备方法。所述棒棒糖包括外层的硬糖和包裹在所述硬糖内部的巧克力夹心;硬糖与巧克力夹心的重量比为(1‑4):1;硬糖包括蔗糖和麦芽糖,蔗糖和麦芽糖的重量比为1:(0.8‑1.5);巧克力夹心包括巧克力和跳跳糖,巧克力和跳跳糖的重量比为(3‑10):1。本发明提供的夹心巧克力棒棒糖的糖体分为2层,表层为透明的硬糖,内层为跳跳糖和巧克力混合酱;棒棒糖入口时为硬糖,品尝一段时间后变成香甜丝滑的巧克力酱同时有跳跳糖的弹跳感在口腔中迸发。口感丰富,风味独特。解决了巧克力在高温下容易融化的难题;夹心巧克力棒棒糖在高温中也能保存和运输,做到了只溶于口,不溶在手。
Description
技术领域
本发明属于制糖领域,具体涉及一种夹心巧克力棒棒糖及其制备方法。
背景技术
糖果可分为硬质糖果、夹心糖果、乳脂糖果、凝胶糖果、抛光糖果、胶基糖果、充气糖果和压片糖果等。其中硬质糖果是以白砂糖、淀粉糖浆为主料的一类口感硬、脆的糖果;夹心糖果是糖果中含有馅心的糖果。
巧克力中含有可可碱和咖啡碱,能够带来令人愉快的苦味;可可中的单宁质有淡淡的涩味,可可脂能产生肥腴滑爽的味感。可可的苦、涩、酸,可可脂的滑,借助砂糖或乳粉、乳脂、麦芽、卵磷脂、香兰素等辅料,再经过精湛的加工工艺,使得巧克力不仅保持了可可独有的滋味并且让它更加和谐、愉悦和可口。
现有通用技术中制备的含有巧克力的糖果绝大部分为巧克力作为外壳,内层为硬糖或软质馅心,运输过程中巧克力层已被破坏,且保存温度较高时,外层巧克力还会出现融化情况。
发明内容
本发明提供一种夹心巧克力棒棒糖,其包括外层的硬糖和包裹在所述硬糖内部的巧克力夹心;
所述硬糖与巧克力夹心的重量比为(1-4):1,优选为(1.5-3.5):1。
根据本发明,所述硬糖包括蔗糖和麦芽糖,所述蔗糖和麦芽糖的重量比为1:(0.8-1.5),优选为1:(0.9-1.2)。
根据本发明,所述巧克力夹心包括巧克力和任选地跳跳糖。其中,所述巧克力和跳跳糖的重量比为(3-10):1,优选为(4-8):1。
根据本发明,所述巧克力夹心还包括色淀,所述色淀与巧克力的重量比为(0.1-0.4):1000,优选为(0.2-0.3):1000。
根据本发明,所述硬糖和/或巧克力夹心还任选包括酸度调节剂和香精等中的任意一种。例如,所述酸度调节剂可以选自柠檬酸、乳酸、苹果酸、柠檬酸钠和柠檬酸钾等中的至少一种。其中,所述酸度调节剂和香精等辅料的用量为本领域常规用量。
根据本发明,所述巧克力夹心为巧克力和跳跳糖的混合酱体,跳跳糖以颗粒形式均匀分布在巧克力酱中。
本发明还提供上述夹心巧克力棒棒糖的制备方法,其包括如下步骤:
(1)制备硬糖浆料:将蔗糖和麦芽糖按上述配比混合,真空熬煮,得到糖液;任选对所述糖液进行调味,得到硬糖浆料,保温待用;
(2)制备巧克力浆料:将巧克力板块融化形成稳定均匀的巧克力酱,而后按照上述配比,向其中任选加入跳跳糖原粉和/或色淀,搅拌均匀,得到巧克力浆料,保温待用;
(3)先将所述硬糖浆料浇筑于棒棒糖的模具中,0.2-0.3秒后开始浇筑所述巧克力浆料,再过0.4-0.6秒,停止巧克力浆料的浇筑,待巧克力浆料停止浇筑后过0.2-0.3秒停止浇筑硬糖浆料;
(4)步骤(3)浇筑完成后,将胶棒插入糖体、冷却;而后强制散热,使糖体凝固成型,脱模,得到夹心巧克力棒棒糖。
根据本发明,步骤(1)中,先将蔗糖加水化糖,化糖温度为105-110度,待糖液中的蔗糖均匀融化且无明显颗粒,再加入麦芽糖的浆液一起真空熬煮。
根据本发明,步骤(1)中,所述真空熬煮的温度为140-150度,真空度为0.04-0.08MPa。
根据本发明,步骤(2)中,所述巧克力板块融化的温度为46-50度。
根据本发明,步骤(3)中,所述硬糖浆料浇筑时其温度为128-132度。进一步地,所述巧克力浆料浇筑过程中,硬糖浆料保持浇筑且温度不变。
根据本发明,步骤(3)中,所述巧克力浆料浇筑时的温度为40-45度。
根据本发明,步骤(3)中,巧克力浆料浇筑管设置在硬糖糖浆料浇注管内,以保证巧克力浆落入硬糖浆料的内部,形成夹心。
优选地,步骤(3)中,待所述硬糖浆料温度为128-132度时,将所述硬糖浆料浇筑于棒棒糖的模具中,0.1-0.3秒后开始浇筑所述巧克力浆料,浇筑时巧克力浆料的温度为40-45度,再过1.4-1.7秒,停止巧克力浆料的浇筑,待巧克力浆料停止浇筑后过0.1-0.3秒停止浇筑硬糖浆料。
根据本发明,步骤(4)中,待糖体温度为58-62度时,将胶棒插入糖体。
根据本发明,步骤(4)中,所述冷却指的是模具冷却,冷却时间2分钟。
根据本发明,步骤(4)中,冷却完成后,将带有糖体的模具送去冷风强制散热,散热时间为8-10分钟,至温度降为30-40度。
根据本发明,所述制备方法还包括步骤(5),将得到的夹心巧克力棒棒糖取出,完全冷却后包装。
本发明还提供由上述方法制备得到的夹心巧克力棒棒糖。
本发明的有益效果:
本发明提供的夹心巧克力棒棒糖的糖体分为2层,表层为透明的硬糖,内层为跳跳糖和巧克力混合酱;棒棒糖入口时为硬糖,品尝一段时间后变成香甜丝滑的巧克力酱同时有跳跳糖的弹跳感在口腔中迸发。口感丰富,风味独特。解决了巧克力在高温下容易融化的难题;夹心巧克力棒棒糖在高温中也能保存和运输,做到了只溶于口,不溶在手。
夹心为跳跳糖+巧克力的结合,利用了跳跳糖在巧克力酱中不会溶化的特性,让它在棒棒糖夹心中形成奇妙的口感。制备时,巧妙地利用硬糖浆料和巧克力浆料的浇筑时间差,将巧克力浆料完整包裹在硬糖内部,且巧克力可产生拉丝观感,提升美观度。
此产品成型的原理是将巧克力通过夹心的方式同时将糖果和巧克力一次性结合成型在一起;成型过程通过将40-45度的巧克力浆和128-132度的液体硬糖糖浆夹心浇注在糖果模具内通过冷却、插棒、成型再脱模而形成的夹心棒棒糖。此产品的关键技术核心是利用巧克力浆和硬糖糖浆在液态状态下不互相融合的特性,通过夹心浇注的时间差来将巧克力浇注在糖果的正中心位置。
而本发明所解决的痛点就是解决了巧克力不受外界温度影响,将巧克力夹在糖果中心位置,让巧克力“只溶在口不溶在手”,同时体验糖果和巧克力复配的愉悦口感。
具体实施方式
下文将结合具体实施例对本发明的技术方案做更进一步的详细说明。应当理解,下列实施例仅为示例性地说明和解释本发明,而不应被解释为对本发明保护范围的限制。凡基于本发明上述内容所实现的技术均涵盖在本发明旨在保护的范围内。
除非另有说明,以下实施例中使用的原料和试剂均为市售商品,或者可以通过已知方法制备。
实施例1
夹心巧克力棒棒糖的制备:
夹心巧克力棒棒糖的用料:硬糖60kg,白巧克力35kg,跳跳糖5kg。
硬糖的原料:白砂糖30kg和麦芽糖浆30kg。
1. 外层(硬糖):将称量好的配料白砂糖加水9kg溶解在熬糖锅中化糖,化糖温度106度左右,待糖液中的白砂糖均匀融化且无明显颗粒,再加入称量好的麦芽糖浆一起熬煮。熬煮过程在超导体连续真空薄膜熬糖机中进行,熬煮并抽真空,熬煮温度为145度,真空度0.06MPa。
2. 熬煮好的糖液在锅内调味(加入占硬糖重量的0.5%酸度调节剂、0.2%香精),调味完成后,保温待浇筑。
3. 夹心(巧克力和跳跳糖混合酱):将白色巧克力板块于48度下融化形成稳定均匀的巧克力酱;将巧克力酱倒入干净的容器中,巧克力的温度为45度时,加入跳跳糖原粉和色淀搅拌均匀后。保温待浇筑。
4. 备好球形模具,球形模具安装在浇注道中。设定硬糖糖浆料从浇注管1出料,巧克力浆料从浇注管2出料,浇注管2包裹在浇注管1内。浇注管1浇注时间为2s,浇注管2浇注时间为1.6s。两个浇注管有0.4s的时间差,浇注前后各0.2s。即130度的硬糖糖浆料从浇注管1先0.2s浇出,然后40-45度的巧克力浆料从浇注管2浇出,过1.6秒后,巧克力浆料停止浇注,硬糖浆料多浇注0.2s,以保证巧克力酱能完全包裹在硬糖内。
5. 浇筑完成后,将胶棒插入模具开口处,冷却2分钟;
6. 模具跟随传送带进入冷却隧道,开启冷风强制散热,散热时间为10分钟,至温度降为35度。硬糖凝固成型,冷却后脱模。
7. 脱模后的棒糖,倒入自动包装机中,棒糖跟随传送带,进入卷膜包装,完成一颗棒棒糖的包装;
8. 进入外包装:装盒装箱。
本实施例制备的夹心巧克力棒棒糖的糖体分为2层,表层为透明的硬糖,内层为跳跳糖和巧克力混合酱,巧克力可产生拉丝观感;棒棒糖入口时为硬糖,品尝一段时间后变成香甜丝滑的巧克力酱同时有跳跳糖的弹跳感在口腔中迸发。
以上,对本发明的实施方式进行了说明。但是,本发明不限定于上述实施方式。凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种夹心巧克力棒棒糖,其特征在于,所述棒棒糖包括外层的硬糖和包裹在所述硬糖内部的巧克力夹心;
所述硬糖与巧克力夹心的重量比为(1-4):1。
2.根据权利要求1所述的夹心巧克力棒棒糖,其特征在于,所述硬糖包括蔗糖和麦芽糖,所述蔗糖和麦芽糖的重量比为1:(0.8-1.5)。
3.根据权利要求1或2所述的夹心巧克力棒棒糖,其特征在于,所述巧克力夹心包括巧克力和任选地跳跳糖,所述巧克力和跳跳糖的重量比为(3-10):1。
4.根据权利要求1或2所述的夹心巧克力棒棒糖,其特征在于,所述巧克力夹心还包括色淀。
5.根据权利要求1或2所述的夹心巧克力棒棒糖,其特征在于,所述硬糖和/或巧克力夹心还任选包括酸度调节剂和香精中的任意一种。
6.根据权利要求1或2所述的夹心巧克力棒棒糖,其特征在于,所述巧克力夹心为巧克力和跳跳糖的混合酱体,跳跳糖以颗粒形式均匀分布在巧克力酱中。
7.权利要求1-6任一项所述夹心巧克力棒棒糖的制备方法,其包括如下步骤:
(1)制备硬糖浆料:将蔗糖和麦芽糖按权利要求2所述配比混合,真空熬煮,得到糖液;任选对所述糖液进行调味,得到硬糖浆料,保温待用;
(2)制备巧克力浆料:将巧克力板块融化形成稳定均匀的巧克力酱,而后按照权利要求3所述配比,向其中任选加入跳跳糖原粉和/或色淀,搅拌均匀,得到巧克力浆料,保温待用;
(3)先将所述硬糖浆料浇筑于棒棒糖的模具中,0.2-0.3秒后开始浇筑所述巧克力浆料,再过1.4-1.7秒,停止巧克力浆料的浇筑,待巧克力浆料停止浇筑后过0.2-0.3秒停止浇筑硬糖浆料;
(4)步骤(3)浇筑完成后,将胶棒插入糖体、冷却;而后强制散热,使糖体凝固成型,脱模,得到夹心巧克力棒棒糖。
8.根据权利要求7所述的制备方法,其特征在于,步骤(1)中,先将蔗糖加水化糖,化糖温度为105-110度,待糖液中的蔗糖均匀融化且无明显颗粒,再加入麦芽糖的浆液一起真空熬煮;
步骤(1)中,所述真空熬煮的温度为140-150度,真空度为0.04-0.08MPa;
步骤(2)中,所述巧克力板块融化的温度为46-50度。
9.根据权利要求7所述的制备方法,其特征在于,步骤(3)中,所述硬糖浆料浇筑时其温度为128-132度;所述巧克力浆料浇筑过程中,硬糖浆料保持浇筑且温度不变;
步骤(3)中,所述巧克力浆料浇筑时的温度为40-45度。
10.根据权利要求7所述的制备方法,其特征在于,步骤(4)中,待糖体温度为58-62度时,将胶棒插入糖体;
步骤(4)中,所述冷却指的是模具冷却,冷却时间2分钟;
步骤(4)中,冷却完成后,将带有糖体的模具送去冷风强制散热,散热时间为8-10分钟,至温度降为30-40度;
优选地,所述制备方法还包括步骤(5),将得到的夹心巧克力棒棒糖取出,完全冷却后包装。
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