CN111436515A - Low-fat chocolate and production process thereof - Google Patents
Low-fat chocolate and production process thereof Download PDFInfo
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- CN111436515A CN111436515A CN202010437840.XA CN202010437840A CN111436515A CN 111436515 A CN111436515 A CN 111436515A CN 202010437840 A CN202010437840 A CN 202010437840A CN 111436515 A CN111436515 A CN 111436515A
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- 235000004213 low-fat Nutrition 0.000 title claims abstract description 55
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- 238000010438 heat treatment Methods 0.000 claims abstract description 41
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 34
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 34
- 235000021119 whey protein Nutrition 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000000230 xanthan gum Substances 0.000 claims abstract description 18
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 18
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 18
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 244000299461 Theobroma cacao Species 0.000 claims description 164
- 238000003756 stirring Methods 0.000 claims description 96
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- 239000000498 cooling water Substances 0.000 claims description 43
- 239000007788 liquid Substances 0.000 claims description 36
- 238000007493 shaping process Methods 0.000 claims description 33
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 25
- 238000003825 pressing Methods 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 18
- 238000005303 weighing Methods 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 239000000845 maltitol Substances 0.000 claims description 12
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 12
- 229940035436 maltitol Drugs 0.000 claims description 12
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- 239000002994 raw material Substances 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 4
- 238000000748 compression moulding Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 102000004407 Lactalbumin Human genes 0.000 claims description 2
- 108090000942 Lactalbumin Proteins 0.000 claims description 2
- 230000001050 lubricating effect Effects 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 3
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- 238000005461 lubrication Methods 0.000 abstract description 2
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/10—Mixing apparatus; Roller mills for preparing 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
- A23G1/22—Chocolate moulds
-
- 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
- A23G1/28—Apparatus for removing chocolate from the moulds
-
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a low-fat chocolate and a production process thereof, the invention can simulate the mouthfeel of fat lubrication by adding whey protein, so that the prepared low-fat chocolate has low fat content while ensuring the mouthfeel, the whey protein is denatured after high-speed mixing treatment and damp-heat treatment during treatment, the whey protein is effectively stabilized by adding xanthan gum, the phenomenon that the volume of the low-fat chocolate is increased due to whey protein aggregation in the process of producing the low-fat chocolate is avoided, the xanthan gum can stabilize the spacing among particles, the fluffy and smooth feeling of the prepared low-fat chocolate is ensured, and the low-fat chocolate can play roles in thickening and lubricating the mouthfeel at the same time, and the fat content of the prepared low-fat chocolate is 5-8% and the protein content is 12-15% as measured by tests.
Description
Technical Field
The invention relates to the technical field of chocolate production, and particularly relates to low-fat chocolate and a production process thereof.
Background
Chocolate, native to central and south america, is produced in narrow and long zones with equator less than 18 degrees north and south latitude as its main ingredient, cocoa beans. When the cocoa product is used as a beverage, the cocoa product is usually called as 'hot chocolate' or cacao powder, and the cocoa product (cocoa butter, cocoa liquor or cocoa powder) white granulated sugar or sweetener is used as a main raw material, dairy products and food additives are added or not added, and the cocoa product is prepared into the food by a specific process.
Patent document (201710936966.X) discloses a desiccated coconut chocolate which is crispy in chocolate feel, simple to process and quick. The desiccated coconut chocolate has good taste, but has high fat content and low protein content. The nutrition can not be sufficiently supplemented when the eater eats the food, and the weight of the eater is easily increased. Meanwhile, the existing chocolate is usually prepared by a mould in the production process, and the chocolate can be produced only by putting the mould into cooling and shaping equipment for shaping after the mould is prepared. The chocolate stock solution is easy to agglomerate before a die in the existing chocolate production process, so that the produced chocolate is irregular in shape, and meanwhile, the chocolate is placed into cooling and shaping equipment after the die is formed, so that the production efficiency of the chocolate is not high. After the chocolate is shaped, an operator needs to take the mold out of the shaping equipment and then take the chocolate out of the mold, so that the whole operation is inconvenient.
Disclosure of Invention
The invention aims to provide low-fat chocolate and a production process thereof, and solves the following technical problems: (1) the addition of whey protein can simulate the mouthfeel of fat lubrication, so that the prepared low-fat chocolate has low fat content while the mouthfeel is ensured, the whey protein is denatured after high-speed mixing treatment and damp-heat treatment during treatment, the whey protein is effectively stabilized by adding xanthan gum, the volume increase caused by whey protein aggregation in the process of producing the low-fat chocolate is avoided, the interval between particles can be stabilized by the xanthan gum, the fluffy and smooth feel of the prepared low-fat chocolate is ensured, and the functions of thickening and lubricating the mouthfeel are also achieved; (2) the chocolate stock solution is poured into a stock solution feeding hopper, the chocolate stock solution enters a conveying cylinder through the guide of a hose, a piston rod of a first air cylinder pushes a first motor downwards, the first motor drives a connecting plate to descend, the connecting plate is matched with a piston rod of a second air cylinder to push a lifting plate downwards, a telescopic rod on the lifting plate extends to further drive a positioning rod and a top plate to descend, the positioning rod is inserted into a corresponding positioning hole on a mould shell, the top plate covers the upper part of a mould cavity on the mould shell to avoid the situation of defective products of the chocolate mould pressing, an output shaft of the first motor drives a conveying screw rod to rotate, the conveying screw rod conveys the chocolate stock solution in the conveying cylinder out of an annular hole at the bottom of a mould plate, the chocolate stock solution enters the mould cavity, the piston rod of the second air cylinder contracts to drive the connecting plate to descend after the conveying is finished, and then the dynamic pressure mould plate, the cooling water pump is started, the cooling water pump conveys cooling water to the circulating pipe through the water inlet pipe and the water outlet pipe, the cooling water of the circulating pipe cools and shapes the chocolate stock solution in the mold cavity, and low-fat chocolate is formed, so that the technical problems that the chocolate stock solution is easy to agglomerate before mold pressing and the shaping efficiency of the chocolate is low in the prior art are solved; (3) the die pressing plate rises after the design, the die pressing plate moves out from the die cavity, then fourth cylinder piston rod pulling connecting block, the connecting block drives the mould shell and shifts out from the design incasement, the connecting block drives the inlet tube simultaneously, the outlet pipe activity passes the locating plate, inlet tube and outlet pipe drive cooling water pump slide on a supporting bench, the mould shell slides to between two deflectors, can follow the low fat chocolate after the shaping in the die cavity, the difficult clearance of mould shell of chocolate modular system among the solution prior art, the difficult technical problem who takes out of chocolate.
The purpose of the invention can be realized by the following technical scheme:
a low-fat chocolate is prepared from the following raw materials in parts by weight: 12-26 parts of cocoa powder, 30-60 parts of white granulated sugar, 10-25 parts of skim milk powder, 0.15-1.8 parts of whey protein, 0.002-0.03 part of xanthan gum, 1-3 parts of vegetable oil, 0.5-2.5 parts of maltitol and 1-14 parts of water;
wherein the low-fat chocolate is prepared by the following steps:
the method comprises the following steps: weighing xanthan gum, putting into a high-speed mixer, pouring hot water into the high-speed mixer, stirring to obtain a first material liquid, and taking out for later use;
step two: weighing water and whey protein powder, pouring water into the whey protein powder for heat treatment, putting the whey protein powder into a high-speed mixer for stirring after the heat treatment, obtaining a feed liquid II after stirring, and taking out the feed liquid II for later use;
step three: pouring the first material liquid and the second material liquid into a high-speed mixer, adding white granulated sugar, skim milk powder and maltitol, stirring to obtain a mixed liquid, and taking out for later use;
step four: weighing cocoa powder and vegetable oil, heating, then putting into a high-speed mixer, stirring, adding the mixed solution under the stirring condition after the cocoa powder is completely dissolved, and stirring to obtain a chocolate stock solution;
step five: pouring chocolate stock solution into a stock solution feeding hopper of shaping equipment, wherein the chocolate stock solution enters a conveying cylinder through the guide of a hose, a piston rod of a first air cylinder downwards pushes a first motor, the first motor drives a connecting plate to descend, the connecting plate is matched with a piston rod of a second air cylinder to downwards push a lifting plate, a telescopic rod on the lifting plate extends to further drive a positioning rod and a top plate to descend, the positioning rod is inserted into a corresponding positioning hole on a mould shell, the top plate covers the upper part of a mould cavity on the mould shell, the mould shell in the shaping equipment enables a mould pressing plate to be aligned to the mould cavity when the mould pressing is carried out by matching with the positioning rod, the situation that defective products are produced when the mould pressing is carried out on the chocolate is prevented, then an output shaft of the first motor drives a conveying screw rod to rotate, the conveying screw rod conveys the chocolate stock solution in the conveying cylinder out, after the chocolate is conveyed, the piston rod of the second air cylinder contracts to drive the connecting plate to descend, so that the compression die plate is driven to descend from the groove through the conveying cylinder, the compression die plate is used for compression molding of the chocolate stock solution in the die cavity, the chocolate stock solution is conveyed into the die cavity through the design of the conveying cylinder, the viscous chocolate stock solution is further scattered while the chocolate stock solution is conveyed, the phenomenon of caking before the chocolate stock solution is molded is prevented, the compression molded chocolate stock solution can be directly cooled and molded through the circulating pipe in the die shell, the molding effect of the chocolate is better, the production efficiency is higher, the cooling water pump is started, the cooling water is conveyed to the circulating pipe through the water inlet pipe and the water outlet pipe, the cooling water of the circulating pipe cools and molds the chocolate stock solution in the die cavity, the molded chocolate is low in fat, the compression die plate ascends after molding, and the, then fourth cylinder piston rod pulling connecting block, the connecting block drives the mould shell and shifts out from the design incasement, the connecting block drives the inlet tube simultaneously, the locating plate is passed in the outlet pipe activity, the inlet tube slides on a supporting bench with the outlet pipe drive cooling water pump, the mould shell slides to between two deflectors, can follow the low fat chocolate after the shaping in the die cavity, through above structural design, the mould shell can follow the automatic shifting out of design incasement after the chocolate is stereotyped, conveniently take out the low fat chocolate after the design, also conveniently clear up the mould shell simultaneously.
Further, the stirring time of the high-speed mixer in the step one is 5-10min, and the stirring speed is 6000-.
Further, the heat treatment time in the second step is 20-45min, the heat treatment temperature is 80-90 ℃, the stirring time of the high-speed mixer is 5-15min, and the stirring speed is 8000-10000 r/min.
Further, the stirring time of the high-speed mixer in the third step is 10-15min, and the stirring speed is 10000-12000 r/min.
Further, the heating time in the fourth step is 20-30min, the heating temperature is 60-80 ℃, the stirring time for the first stirring is 15-20min, the stirring speed is 6000-.
The working process of the sizing equipment is as follows:
the method comprises the following steps: pouring a chocolate stock solution into a stock solution feeding hopper, leading the chocolate stock solution into a conveying cylinder through a hose, driving a first motor downwards by a piston rod of a first air cylinder, driving a connecting plate to descend by the first motor, driving a lifting plate downwards by the connecting plate in cooperation with a piston rod of a second air cylinder, extending a telescopic rod on the lifting plate, further driving a positioning rod and a top plate to descend, inserting the positioning rod into a corresponding positioning hole on a formwork, and covering the top plate above a mold cavity on the formwork;
step two: then the output shaft of the first motor drives the conveying screw to rotate, the conveying screw conveys the chocolate stock solution in the conveying cylinder out of an annular hole at the bottom of the pressing template, the chocolate stock solution enters the mold cavity, the piston rod of the second air cylinder contracts after the conveying is finished to drive the connecting plate to descend, and further the pressing template is driven to descend from the groove through the conveying cylinder, the pressing template performs compression molding on the chocolate stock solution in the mold cavity, a cooling water pump is started, the cooling water pump conveys cooling water to the circulating pipe through a water inlet pipe and a water outlet pipe, and the cooling water of the circulating pipe cools and shapes the chocolate stock solution in the mold cavity to form low-fat chocolate;
step three: after the shaping, the die pressing plate rises, the die pressing plate moves out of the die cavity, then the fourth cylinder piston rod pulls the connecting block, the connecting block drives the die shell to move out of the shaping box, meanwhile, the connecting block drives the water inlet pipe and the water outlet pipe to movably penetrate through the positioning plate, the water inlet pipe and the water outlet pipe drive the cooling water pump to slide on the supporting table, the die shell slides to a position between the two guide plates, and the formed low-fat chocolate can be taken out of the die cavity.
The invention has the beneficial effects that:
(1) according to the low-fat chocolate and the production process thereof, the whey protein is added, so that the mouthfeel of the prepared low-fat chocolate is simulated, the low-fat chocolate has low fat content while the mouthfeel is guaranteed, the whey protein is denatured after high-speed mixing treatment and damp-heat treatment during treatment, the whey protein is effectively stabilized by adding xanthan gum, the phenomenon that the whey protein is aggregated in the process of producing the low-fat chocolate to cause the volume enlargement is avoided, the xanthan gum can stabilize the spacing among particles, the fluffy and smooth feeling of the prepared low-fat chocolate is guaranteed, and the functions of thickening and lubricating the mouthfeel are achieved, and the fat content of the prepared low-fat chocolate is 5-8% and the protein content is 12-15% as measured by experiments;
(2) pouring chocolate stock solution into a stock solution feeding hopper, leading the chocolate stock solution into a conveying cylinder through a hose, driving a first motor downwards by a piston rod of a first air cylinder, driving a connecting plate to descend by the first motor, driving a lifting plate downwards by the connecting plate in cooperation with a piston rod of a second air cylinder, extending a telescopic rod on the lifting plate, further driving a positioning rod and a top plate to descend, inserting the positioning rod into a corresponding positioning hole on a mould shell, covering the top plate above a mould cavity on the mould shell, leading a mould shell in the shaping equipment to be aligned with the mould cavity when the mould pressing plate is pressed through the design of the positioning hole in cooperation with the positioning rod, preventing the situation that inferior-quality products are produced when the mould pressing of the chocolate is pressed, driving a conveying screw rod to rotate through an output shaft of the first motor, conveying the chocolate stock solution in the conveying cylinder out of an annular hole at the bottom of the mould pressing plate by the conveying screw rod, the pressure die plate is driven to descend from the groove through the conveying cylinder, the pressure die plate is used for die forming of the chocolate stock solution in the die cavity, the cooling water pump is started, the cooling water pump conveys cooling water to the circulating pipe through the water inlet pipe and the water outlet pipe, the cooling water of the circulating pipe cools and shapes the chocolate stock solution in the die cavity, low-fat chocolate is formed, the chocolate stock solution is conveyed into the die cavity through the design of the conveying cylinder, the viscous chocolate stock solution is further scattered while the chocolate stock solution is conveyed, the phenomenon that the chocolate stock solution is caked before being shaped is prevented, the chocolate stock solution after die forming can be directly cooled and shaped through the circulating pipe in the die shell, the shaping effect of the chocolate is better, and the production efficiency is higher;
(3) the die plate rises after the design, the die plate moves out from the die cavity, then fourth cylinder piston rod pulling connecting block, the connecting block drives the mould shell and shifts out from the design incasement, the connecting block drives the inlet tube simultaneously, the outlet pipe activity passes the locating plate, inlet tube and outlet pipe drive cooling water pump slide on a supporting bench, the mould shell slides to between two deflectors, can follow the low fat chocolate after the shaping in the die cavity, through above structural design, the mould shell can follow the automatic migration of design incasement after the chocolate design, conveniently take out the low fat chocolate after the design, also conveniently clear up the mould shell simultaneously, therefore, the clothes hanger is strong in practicability.
Drawings
The invention will be further described with reference to the accompanying drawings.
FIG. 1 is a schematic view of the structure of the setting apparatus of the present invention;
FIG. 2 is a schematic view of the construction of a mold shell of the setting apparatus of the present invention;
FIG. 3 is an internal structure view of a mold shell of the setting apparatus of the present invention;
FIG. 4 is a bottom view of the top plate of the sizing device of the present invention;
FIG. 5 is a view showing the internal structure of a setting box of the setting device of the present invention;
FIG. 6 is a view showing the internal structure of a transfer cylinder of the setting device of the present invention.
In the figure: 1. a support table; 2. shaping box; 3. a cooling water pump; 4. a first cylinder; 5. feeding the stock solution into a hopper; 6. a first motor; 7. a connecting plate; 8. a conveying screw; 9. a delivery cartridge; 10. a lifting plate; 11. a second cylinder; 12. a hose; 13. a telescopic rod; 14. a top plate; 15. positioning a rod; 16. a groove; 17. pressing the template; 18. an annular aperture; 21. a formwork; 22. positioning holes; 23. a mold cavity; 24. a circulation pipe; 25. connecting blocks; 26. a water inlet pipe; 27. a water outlet pipe; 28. positioning a plate; 29. a guide plate; 30. and a fourth cylinder.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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.
Please refer to FIGS. 1-6
Example 1
A low-fat chocolate is prepared from the following raw materials in parts by weight: 12 parts of cocoa powder, 30 parts of white granulated sugar, 10 parts of skim milk powder, 0.15 part of lactalbumin, 0.002 part of xanthan gum, 1 part of vegetable oil, 0.5 part of maltitol and 1 part of water;
wherein the low-fat chocolate is prepared by the following steps:
the method comprises the following steps: weighing xanthan gum, putting into a high-speed mixer, pouring hot water into the high-speed mixer, stirring to obtain a first material liquid, and taking out for later use;
step two: weighing water and whey protein powder, pouring water into the whey protein powder for heat treatment, putting the whey protein powder into a high-speed mixer for stirring after the heat treatment, obtaining a feed liquid II after stirring, and taking out the feed liquid II for later use;
step three: pouring the first material liquid and the second material liquid into a high-speed mixer, adding white granulated sugar, skim milk powder and maltitol, stirring to obtain a mixed liquid, and taking out for later use;
step four: weighing cocoa powder and vegetable oil, heating, then putting into a high-speed mixer, stirring, adding the mixed solution under the stirring condition after the cocoa powder is completely dissolved, and stirring to obtain a chocolate stock solution;
step five: pouring chocolate stock solution into a stock solution feeding hopper 5 of a shaping device, wherein the chocolate stock solution enters a conveying cylinder 9 through the guide of a hose 12, a piston rod of a first air cylinder 4 pushes a first motor 6 downwards, the first motor 6 drives a connecting plate 7 to descend, the connecting plate 7 is matched with a piston rod of a second air cylinder 11 to push a lifting plate 10 downwards, a telescopic rod 13 on the lifting plate 10 extends to further drive a positioning rod 15 and a top plate 14 to descend, the positioning rod 15 is inserted into a corresponding positioning hole 22 on a formwork 21, the top plate 14 covers the upper part of a mold cavity 23 on the formwork 21, an output shaft of the first motor 6 drives a conveying screw 8 to rotate, the conveying screw 8 conveys the chocolate stock solution in the conveying cylinder 9 out of an annular hole 18 at the bottom of a pressing mold plate 17, the chocolate stock solution enters the mold cavity 23, the chocolate stock solution is conveyed into the mold cavity through the design of the conveying cylinder, the viscous chocolate stock solution is further scattered while the chocolate stock solution is conveyed, prevent the chocolate stock solution from caking before being shaped, through circulating pipe in the mould shell, the chocolate stock solution after being molded can be directly cooled and shaped, so that the shaping effect of chocolate is better, the production efficiency is higher, after the transportation is finished, the piston rod of the second cylinder 11 contracts to drive the connecting plate 7 to descend, and then the conveying cylinder 9 drives the die pressing plate 17 to descend from the groove 16, the die pressing plate 17 performs die shaping on the chocolate stock solution in the mould cavity 23, the cooling water pump 3 is started, the cooling water pump 3 conveys cooling water to the circulating pipe 24 through the water inlet pipe 26 and the water outlet pipe 27, the cooling water of the circulating pipe 24 performs cooling and shaping on the chocolate stock solution in the mould cavity 23, low-fat chocolate is shaped, the die pressing plate 17 ascends after shaping, the die pressing plate 17 is moved out from the mould cavity 23, then the piston rod of the fourth cylinder 30 pulls the connecting block 25, the connecting block 25, meanwhile, the connecting block 25 drives the water inlet pipe 26 and the water outlet pipe 27 to movably penetrate through the positioning plate 28, the water inlet pipe 26 and the water outlet pipe 27 drive the cooling water pump 3 to slide on the supporting table 1, and the mold shell 21 slides to a position between the two guide plates 29, so that the molded low-fat chocolate can be taken out from the mold cavity 23.
Specifically, the stirring time of the high-speed mixer in the step one is 5min, and the stirring speed is 6000 r/min. And in the second step, the heat treatment time is 20min, the heat treatment temperature is 80 ℃, the stirring time of the high-speed mixer is 5min, and the stirring speed is 8000 r/min. The stirring time of the high-speed mixer in the third step is 10min, and the stirring speed is 10000 r/min. The heating time in the fourth step is 20min, the heating temperature is 60 ℃, the stirring time for the first stirring is 15min, the stirring speed is 6000r/min, the stirring time for the second stirring is 10min, and the stirring speed is 8000 r/min.
The low fat chocolate of example 1 had a fat content of 8% and a protein content of 12%.
Example 2
A low-fat chocolate is prepared from the following raw materials in parts by weight: 15 parts of cocoa powder, 40 parts of white granulated sugar, 15 parts of skim milk powder, 1 part of whey protein, 0.02 part of xanthan gum, 2 parts of vegetable oil, 2 parts of maltitol and 8 parts of water;
the method comprises the following steps: weighing xanthan gum, putting into a high-speed mixer, pouring hot water into the high-speed mixer, stirring to obtain a first material liquid, and taking out for later use; and (3) stirring time of the high-speed mixer in the step one is 8min, and stirring speed is 7000 r/min.
Step two: weighing water and whey protein powder, pouring water into the whey protein powder for heat treatment, putting the whey protein powder into a high-speed mixer for stirring after the heat treatment, obtaining a feed liquid II after stirring, and taking out the feed liquid II for later use; and in the second step, the heat treatment time is 30min, the heat treatment temperature is 85 ℃, the stirring time of the high-speed mixer is 10min, and the stirring speed is 9000 r/min.
Step three: pouring the first material liquid and the second material liquid into a high-speed mixer, adding white granulated sugar, skim milk powder and maltitol, stirring to obtain a mixed liquid, and taking out for later use; the stirring time of the high-speed mixer in the third step is 12min, and the stirring speed is 11000 r/min.
Step four: weighing cocoa powder and vegetable oil, heating, then putting into a high-speed mixer, stirring, adding the mixed solution under the stirring condition after the cocoa powder is completely dissolved, and stirring to obtain a chocolate stock solution; the heating time in the fourth step is 25min, the heating temperature is 70 ℃, the stirring time for the first stirring is 18min, the stirring speed is 6500r/min, the stirring time for the second stirring is 12min, and the stirring speed is 8500 r/min. Step five is the same as example 1.
The low fat chocolate of example 2 had a fat content of 7% and a protein content of 13%.
Example 3
A low-fat chocolate is prepared from the following raw materials in parts by weight: 26 parts of cocoa powder, 60 parts of white granulated sugar, 25 parts of skim milk powder, 1.8 parts of whey protein, 0.03 part of xanthan gum, 3 parts of vegetable oil, 2.5 parts of maltitol and 14 parts of water;
the method comprises the following steps: weighing xanthan gum, putting into a high-speed mixer, pouring hot water into the high-speed mixer, stirring to obtain a first material liquid, and taking out for later use; the stirring time of the high-speed mixer in the step one is 10min, and the stirring speed is 8000 r/min.
Step two: weighing water and whey protein powder, pouring water into the whey protein powder for heat treatment, putting the whey protein powder into a high-speed mixer for stirring after the heat treatment, obtaining a feed liquid II after stirring, and taking out the feed liquid II for later use; and in the second step, the heat treatment time is 45min, the heat treatment temperature is 90 ℃, the stirring time of the high-speed mixer is 15min, and the stirring speed is 10000 r/min.
Step three: pouring the first material liquid and the second material liquid into a high-speed mixer, adding white granulated sugar, skim milk powder and maltitol, stirring to obtain a mixed liquid, and taking out for later use; the stirring time of the high-speed mixer in the third step is 15min, and the stirring speed is 12000 r/min.
Step four: weighing cocoa powder and vegetable oil, heating, then putting into a high-speed mixer, stirring, adding the mixed solution under the stirring condition after the cocoa powder is completely dissolved, and stirring to obtain a chocolate stock solution; the heating time in the fourth step is 30min, the heating temperature is 80 ℃, the stirring time of the first stirring is 20min, the stirring speed is 7000r/min, the stirring time of the second stirring is 15min, and the stirring speed is 9000 r/min. Step five is the same as example 1.
The low fat chocolate of example 3 had a fat content of 5% and a protein content of 15%.
The shaping equipment comprises a supporting table 1, a shaping box 2 is arranged on the supporting table 1, a cooling water pump 3 is further arranged on the supporting table 1 in a sliding mode, a first air cylinder 4 is arranged at the top of the shaping box 2, the end part of a piston rod of the first air cylinder 4 is connected with the top of an output shaft of a first motor 6, the first motor 6 is arranged on the upper surface of a connecting plate 7, an output shaft of the first motor 6 is connected with a conveying screw 8, the conveying screw 8 is arranged in a conveying cylinder 9, the conveying cylinder 9 movably penetrates through a lifting plate 10, the upper surface of the lifting plate 10 is provided with two second air cylinders 11, the two second air cylinders 11 are respectively arranged on two sides of the conveying cylinder 9, piston rods of the two second air cylinders 11 are respectively connected with two sides of the lower surface of the connecting plate 7, a hose 12 is communicated with the conveying cylinder 9, one end of the hose 12 far away from the conveying cylinder, four telescopic rods 13 are distributed in a rectangular array shape, the top of each telescopic rod 13 is fixedly connected with the top of the inner wall of a shaping box 2, four positioning rods 15 are arranged on the lower surface of a lifting plate 10, the four positioning rods 15 are distributed in a rectangular array shape, a top plate 14 is arranged below the lifting plate 10, each positioning rod 15 movably penetrates through the top plate 14, a groove 16 is formed in the lower surface of the top plate 14, a pressing template 17 is arranged in the groove 16, an annular hole 18 is formed in the lower surface of the pressing template 17, a conveying cylinder 9 movably penetrates through the top plate 14, the conveying cylinder 9 is fixedly connected with the pressing template 17, the bottom of the conveying cylinder 9 is communicated with the pressing template 17, a formwork 21 is arranged below the top plate 14, the formwork 21 movably penetrates one side of the shaping box 2, four positioning holes 22 are formed in the top of the formwork 21, the both ends of circulating pipe 24 communicate respectively has inlet tube 26, outlet pipe 27, inlet tube 26, outlet pipe 27 runs through connecting block 25 in proper order, locating plate 28 communicates cooling water pump 3's delivery port and return water mouth, locating plate 28 one side both ends are fixed with two deflectors 29, two deflectors 29 set up relatively, two deflectors 29 of sliding connection are respectively installed at connecting block 25 both ends, be fixed with fourth cylinder 30 on the locating plate 28, connecting block 25 is connected to fourth cylinder 30 piston rod, inlet tube 26, all install the ooff valve on the outlet pipe 27, the slider is installed to cooling water pump 3 bottom, slider sliding connection slide rail, the slide rail is fixed in a supporting bench 1 top.
The foregoing is merely exemplary and illustrative of the present invention and various modifications, additions and substitutions may be made by those skilled in the art to the specific embodiments described without departing from the scope of the invention as defined in the following claims.
Claims (8)
1. The low-fat chocolate is characterized by being prepared from the following raw materials in parts by weight: 12-26 parts of cocoa powder, 30-60 parts of white granulated sugar, 10-25 parts of skim milk powder, 0.15-1.8 parts of whey protein, 0.002-0.03 part of xanthan gum, 1-3 parts of vegetable oil, 0.5-2.5 parts of maltitol and 1-14 parts of water;
wherein the low-fat chocolate is prepared by the following steps:
the method comprises the following steps: weighing xanthan gum, putting into a high-speed mixer, pouring hot water into the high-speed mixer, stirring to obtain a first material liquid, and taking out for later use;
step two: weighing water and whey protein powder, pouring water into the whey protein powder for heat treatment, putting the whey protein powder into a high-speed mixer for stirring after the heat treatment, obtaining a feed liquid II after stirring, and taking out the feed liquid II for later use;
step three: pouring the first material liquid and the second material liquid into a high-speed mixer, adding white granulated sugar, skim milk powder and maltitol, stirring to obtain a mixed liquid, and taking out for later use;
step four: weighing cocoa powder and vegetable oil, heating, then putting into a high-speed mixer, stirring, adding the mixed solution under the stirring condition after the cocoa powder is completely dissolved, and stirring to obtain a chocolate stock solution;
step five: pouring chocolate stock solution into a stock solution feeding hopper of shaping equipment, leading the chocolate stock solution into a conveying cylinder through a hose, downwards pushing a first motor through a first cylinder piston rod, driving a connecting plate to descend by the first motor, downwards pushing a lifting plate through the connecting plate by the connecting plate in cooperation with a piston rod of a second cylinder, extending a telescopic rod on the lifting plate to further drive a positioning rod and a top plate to descend, inserting the positioning rod into a corresponding positioning hole on a mould shell, covering the top plate above a mould cavity on the mould shell, driving a conveying screw rod to rotate through a first motor output shaft, conveying the chocolate stock solution in the conveying cylinder out of an annular hole at the bottom of a die plate by the conveying screw rod, feeding the chocolate stock solution into the mould cavity, driving the connecting plate to descend through the conveying cylinder to drive the die plate to descend from a groove, and die-molding the chocolate stock solution in the mould cavity by the die plate, the cooling water pump is started, the cooling water pump conveys cooling water to the circulating pipe through the water inlet pipe and the water outlet pipe, the cooling water of the circulating pipe cools and shapes chocolate stock solution in the mold cavity, low-fat chocolate is formed, the mold pressing plate ascends after the shaping, the mold pressing plate moves out of the mold cavity, then the fourth cylinder piston rod pulls the connecting block, the connecting block drives the mold shell to move out of the shaping box, meanwhile, the connecting block drives the water inlet pipe and the water outlet pipe to movably penetrate through the positioning plate, the water inlet pipe and the water outlet pipe drive the cooling water pump to slide on the supporting table, and the mold shell slides to a position between the two guide.
2. A low-fat chocolate according to claim 1 prepared from the following raw materials in parts by weight: 12 parts of cocoa powder, 30 parts of white granulated sugar, 10 parts of skim milk powder, 0.15 part of lactalbumin, 0.002 part of xanthan gum, 1 part of vegetable oil, 0.5-2.5 parts of maltitol and 1 part of water.
3. A production process of low-fat chocolate is characterized by comprising the following steps:
the method comprises the following steps: weighing xanthan gum, putting into a high-speed mixer, pouring hot water into the high-speed mixer, stirring to obtain a first material liquid, and taking out for later use;
step two: weighing water and whey protein powder, pouring water into the whey protein powder for heat treatment, putting the whey protein powder into a high-speed mixer for stirring after the heat treatment, obtaining a feed liquid II after stirring, and taking out the feed liquid II for later use;
step three: pouring the first material liquid and the second material liquid into a high-speed mixer, adding white granulated sugar, skim milk powder and maltitol, stirring to obtain a mixed liquid, and taking out for later use;
step four: weighing cocoa powder and vegetable oil, heating, then placing into a high-speed mixer for first stirring, and after the cocoa powder is completely dissolved, adding the mixed liquor for second stirring to obtain a chocolate stock solution;
step five: pouring chocolate stock solution into a stock solution feeding hopper of shaping equipment, leading the chocolate stock solution into a conveying cylinder through a hose, downwards pushing a first motor through a first cylinder piston rod, driving a connecting plate to descend by the first motor, downwards pushing a lifting plate through the connecting plate by the connecting plate in cooperation with a piston rod of a second cylinder, extending a telescopic rod on the lifting plate to further drive a positioning rod and a top plate to descend, inserting the positioning rod into a corresponding positioning hole on a mould shell, covering the top plate above a mould cavity on the mould shell, driving a conveying screw rod to rotate through a first motor output shaft, conveying the chocolate stock solution in the conveying cylinder out of an annular hole at the bottom of a die plate by the conveying screw rod, feeding the chocolate stock solution into the mould cavity, driving the connecting plate to descend through the conveying cylinder to drive the die plate to descend from a groove, and die-molding the chocolate stock solution in the mould cavity by the die plate, the cooling water pump is started, the cooling water pump conveys cooling water to the circulating pipe through the water inlet pipe and the water outlet pipe, the cooling water of the circulating pipe cools and shapes chocolate stock solution in the mold cavity, low-fat chocolate is formed, the mold pressing plate ascends after the shaping, the mold pressing plate moves out of the mold cavity, then the fourth cylinder piston rod pulls the connecting block, the connecting block drives the mold shell to move out of the shaping box, meanwhile, the connecting block drives the water inlet pipe and the water outlet pipe to movably penetrate through the positioning plate, the water inlet pipe and the water outlet pipe drive the cooling water pump to slide on the supporting table, and the mold shell slides to a position between the two guide.
4. The process for producing low-fat chocolate according to claim 3, wherein the stirring time of the high-speed mixer in the first step is 5-10min, and the stirring speed is 6000-.
5. A process for the production of a low fat chocolate according to claim 3 wherein the heat treatment time in step two is 20-45min, the heat treatment temperature is 80-90 ℃, the stirring time in the high speed mixer is 5-15min, and the stirring speed is 8000-10000 r/min.
6. A process for preparing a low-fat chocolate according to claim 3 wherein the mixing time of the high-speed mixer in step three is 10-15min, and the mixing speed is 10000-12000 r/min.
7. The process for producing low-fat chocolate according to claim 3, wherein the heating time in step four is 20-30min, the heating temperature is 60-80 ℃, the stirring time for the first stirring is 15-20min, the stirring speed is 6000-7000r/min, the stirring time for the second stirring is 10-15min, and the stirring speed is 8000-9000 r/min.
8. A process according to claim 3, wherein the sizing apparatus is operated as follows:
the method comprises the following steps: pouring a chocolate stock solution into a stock solution feeding hopper, leading the chocolate stock solution into a conveying cylinder through a hose, driving a first motor downwards by a piston rod of a first air cylinder, driving a connecting plate to descend by the first motor, driving a lifting plate downwards by the connecting plate in cooperation with a piston rod of a second air cylinder, extending a telescopic rod on the lifting plate, further driving a positioning rod and a top plate to descend, inserting the positioning rod into a corresponding positioning hole on a formwork, and covering the top plate above a mold cavity on the formwork;
step two: then the output shaft of the first motor drives the conveying screw to rotate, the conveying screw conveys the chocolate stock solution in the conveying cylinder out of an annular hole at the bottom of the pressing template, the chocolate stock solution enters the mold cavity, the piston rod of the second air cylinder contracts after the conveying is finished to drive the connecting plate to descend, and further the pressing template is driven to descend from the groove through the conveying cylinder, the pressing template performs compression molding on the chocolate stock solution in the mold cavity, a cooling water pump is started, the cooling water pump conveys cooling water to the circulating pipe through a water inlet pipe and a water outlet pipe, and the cooling water of the circulating pipe cools and shapes the chocolate stock solution in the mold cavity to form low-fat chocolate;
step three: after the shaping, the die pressing plate rises, the die pressing plate moves out of the die cavity, then the fourth cylinder piston rod pulls the connecting block, the connecting block drives the die shell to move out of the shaping box, meanwhile, the connecting block drives the water inlet pipe and the water outlet pipe to movably penetrate through the positioning plate, the water inlet pipe and the water outlet pipe drive the cooling water pump to slide on the supporting table, the die shell slides to a position between the two guide plates, and the formed low-fat chocolate can be taken out of the die cavity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010437840.XA CN111436515A (en) | 2020-05-21 | 2020-05-21 | Low-fat chocolate and production process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010437840.XA CN111436515A (en) | 2020-05-21 | 2020-05-21 | Low-fat chocolate and production process thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113678931A (en) * | 2021-08-26 | 2021-11-23 | 杭州酷帕滋食品股份有限公司 | Low-fat chocolate and production process thereof |
| CN114431321A (en) * | 2022-02-14 | 2022-05-06 | 安徽金诺食品有限公司 | Die assembly for chocolate processing |
| CN115281277A (en) * | 2022-08-05 | 2022-11-04 | 晋江华卫食品有限公司 | Chocolate cooling forming device for truffle chocolate and forming mode thereof |
-
2020
- 2020-05-21 CN CN202010437840.XA patent/CN111436515A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113678931A (en) * | 2021-08-26 | 2021-11-23 | 杭州酷帕滋食品股份有限公司 | Low-fat chocolate and production process thereof |
| CN114431321A (en) * | 2022-02-14 | 2022-05-06 | 安徽金诺食品有限公司 | Die assembly for chocolate processing |
| CN115281277A (en) * | 2022-08-05 | 2022-11-04 | 晋江华卫食品有限公司 | Chocolate cooling forming device for truffle chocolate and forming mode thereof |
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