CN111631292A - Processing method of chocolate product with cocoa butter substitute - Google Patents

Processing method of chocolate product with cocoa butter substitute Download PDF

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Publication number
CN111631292A
CN111631292A CN202010472090.XA CN202010472090A CN111631292A CN 111631292 A CN111631292 A CN 111631292A CN 202010472090 A CN202010472090 A CN 202010472090A CN 111631292 A CN111631292 A CN 111631292A
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China
Prior art keywords
chocolate
strawberries
mixed raw
grinding
cocoa butter
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Withdrawn
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CN202010472090.XA
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Chinese (zh)
Inventor
张悦
郭银
庄磊
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Anhui Laysen Food Co ltd
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Anhui Laysen Food Co ltd
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Priority to CN202010472090.XA priority Critical patent/CN111631292A/en
Publication of CN111631292A publication Critical patent/CN111631292A/en
Withdrawn legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodesiccation or lyophilisation
    • 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
    • A23G1/042—Manufacture or treatment of liquids, creams, pastes, granules, shreds or powders
    • A23G1/047—Transformation of liquids, pastes, creams, lumps, powders, granules or shreds into powders, granules or shreds; Manufacture or treatment of powders
    • 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
    • A23G1/30—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
    • A23G1/34—Cocoa substitutes
    • 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
    • A23G1/38—Cocoa butter substitutes
    • 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
    • A23G1/46—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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • 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)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

The invention discloses a processing method of chocolate product with cocoa butter substitute, which comprises the steps of mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin, finely grinding to obtain chocolate sauce, processing strawberries in a carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying mode to prevent nutritional ingredients of the strawberries from losing, wherein the grain size of the chocolate sauce is small, so that the chocolate sauce and the tissue structure of the strawberries can be tightly combined together, the chocolate sauce is permeated into the tissue structure of the strawberries by a pressure difference mixing method to realize mutual blending between the strawberry sauce and the strawberries, the obtained chocolate product with cocoa butter substitute not only keeps the original shape of the strawberries, but also increases the contact area between the strawberries and chocolate, so that the strawberry flavor and the chocolate flavor are blended together to present the mixed flavor of the chocolate and the strawberries, so that the cocoa butter substitute chocolate product has good taste and rich nutrition.

Description

Processing method of chocolate product with cocoa butter substitute
Technical Field
The invention relates to the field of food, in particular to a processing method of a cocoa butter substitute chocolate product.
Background
Chocolate, as a popular snack food, also needs to be continuously improved in taste and flavor. Meanwhile, chocolate is a high-calorie food, but the content of protein is low, the content of fat is high, chocolate contains substances which excite the nervous system, in addition, when people eat more chocolate, tooth decay can occur, intestinal gas is increased to cause abdominal pain, so people do not eat more chocolate, strawberry is rich in nutritive value, and the strawberry is rich in nutritive substances such as vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, folic acid, iron, calcium, ellagic acid, anthocyanin and the like.
However, the currently marketed strawberry chocolate products are made by methods such as coating chocolate on the surface of strawberry, filling chocolate with strawberry, and the like, and there are also preparation methods in which strawberry is cut into pieces and mixed in chocolate sauce, but the above methods still have the following disadvantages: (1) the chocolate is only combined with the surface of the strawberry, the chocolate cannot completely permeate into the tissue structure of the strawberry, the chocolate and the strawberry are in a mutually separated state and cannot be mutually blended, and the prepared strawberry-flavored chocolate product has poor taste; (2) the existing chocolate sauce has the granularity, so that the fusion difficulty of the chocolate sauce and strawberries is high.
Disclosure of Invention
In order to overcome the technical problems, the invention aims to provide a processing method of a cocoa butter replacer chocolate product, which comprises the following steps: (1) the method comprises the steps of mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin, then finely grinding to obtain a chocolate sauce material with the granularity smaller than 25um, processing the strawberries in a carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying mode to prevent loss of nutritional ingredients of the strawberries, wherein the chocolate sauce material is small in granularity, so that the chocolate sauce material and the tissue structure of the strawberries can be tightly combined together, the chocolate sauce material is permeated into the tissue structure of the strawberries by a pressure difference mixing method to realize mutual blending between the strawberry sauce material and the strawberries, the obtained cocoa butter substitute chocolate product not only keeps the original shape of the strawberries, but also increases the contact area between the strawberries and the chocolate, so that the inside of the strawberries is filled with the chocolate, the strawberry flavor and the chocolate flavor are blended together, the chocolate and the strawberry flavor, the nutrition is rich, and the problems that chocolate in the existing strawberry-flavor chocolate product cannot completely permeate into the tissue structure of strawberries, the chocolate and the strawberries are in a mutually separated state and cannot be mutually blended, and the prepared strawberry-flavor chocolate product is poor in taste are solved; (2) the method comprises the steps of mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin by using fine grinding equipment, then carrying out fine grinding to prepare chocolate sauce, mixing the white granulated sugar, the cocoa butter substitute, the milk powder, the lactose, the phospholipid and the vanillin to obtain mixed raw materials, adding the mixed raw materials into a feed hopper, allowing the mixed raw materials to enter a grinding bin, falling onto a first grinding groove, a second grinding groove, a first grinding roller and a second grinding roller, driving a first linkage shaft to rotate through a main belt pulley and an auxiliary belt pulley by the operation of a grinding motor, driving a second linkage shaft to rotate through a driving gear and a driven gear, driving the first grinding roller and the second grinding roller to continuously rotate and be mutually meshed, further grinding, refining and mixing the mixed raw materials through the meshing between the rotating first grinding roller and the second grinding roller, through on kibbling mixed raw materials gets into in the correct grinding storehouse and falls to the second guide plate, the feed inlet through deciding the mill gets into decides the mill, move between the mill, move the mill rotation through the operation drive of correct grinding motor, kibbling mixed raw materials through the second grinding sword on the pivoted moves the mill and decides the mill, the first friction between the sword of milling, the grinding, obtain chocolate sauce, current chocolate sauce granularity has been solved, make the big problem of the chocolate sauce and strawberry fusion degree of difficulty.
The purpose of the invention can be realized by the following technical scheme:
a processing method of a cocoa butter substitute chocolate product comprises the following components in parts by weight:
40-48 parts of cocoa butter substitute, 25-32 parts of white granulated sugar, 10-18 parts of milk powder, 12-18 parts of lactose, 0.2-0.3 part of phospholipid and 0.05-0.1 part of vanillin;
the cocoa butter substitute chocolate product is prepared by the following steps:
step one, preparing chocolate sauce:
weighing raw materials according to weight parts, mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin to obtain a mixed raw material, adding the mixed raw material into a feed hopper of fine grinding equipment, dropping the mixed raw material onto a first crushing groove, a second crushing groove, a first crushing roller and a second crushing roller, further crushing, refining and mixing the mixed raw material through occlusion between the first rotating crushing roller and the second rotating crushing roller, feeding the crushed mixed raw material into a fine grinding bin and dropping onto a second guide plate, feeding the crushed mixed raw material into a fixed grinding disc and a movable grinding disc through a feed inlet of the fixed grinding disc, grinding the crushed mixed raw material through friction and grinding between the second grinding blade and the first grinding blade on the movable grinding disc and the second grinding blade and the first grinding blade on the fixed grinding disc to prepare a chocolate sauce material with the granularity of less than 25 mu m by fine grinding, transferring the chocolate sauce material into a heat preservation cylinder for heat preservation, the heat preservation temperature is 35-55 ℃;
step two, strawberry treatment:
selecting fresh mature strawberries, removing fruit stalks and calyces, cleaning, carrying out carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying, and dehydrating or drying until the water content of the strawberries is less than 5% to obtain the treated strawberries;
step three, differential pressure mixing:
and (3) mixing the processed strawberries with the chocolate sauce in a container, completely immersing the strawberries in the chocolate sauce, alternately permeating the chocolate into the tissue structure of the strawberries by positive pressure, negative pressure or positive and negative pressure to obtain a strawberry-flavored chocolate product, and finally freezing and storing the strawberry-flavored chocolate product.
As a further scheme of the invention: in the third step, the positive pressure when only positive pressure is adopted for permeation is 0.5-3.0 Mpa, the pressure is kept for 20-40 min, the negative pressure vacuum degree when only negative pressure is adopted for permeation is 100-560 pa, the pressure is kept for 20-40 min, and the positive and negative pressure alternative permeation process is adopted: the positive pressure is 0.5-3.0 Mpa, the pressure is kept for 10-20 min, the negative pressure vacuum degree is 100-560 pa, the pressure is kept for 10-20 min, and the steps are alternated for 2-3 times.
As a further scheme of the invention: the carbon dioxide normal-temperature puffing dehydration in the second step comprises the following specific steps: removing free water from the strawberries after removing fruit stalks and calyxes and cleaning, putting the strawberries into a reaction kettle, vacuumizing until the pressure is at least 0.08MPa and less than 0.1MPa, injecting carbon dioxide gas to ensure that the pressure in the reaction kettle reaches 1.5-10.5 MPa, keeping for 30-60 min, and reducing the pressure to normal pressure within 30-240 s to ensure that the strawberries are puffed and dehydrated.
As a further scheme of the invention: the vacuum freeze drying in the second step comprises the following specific steps: freezing the cleaned strawberry with the stem and the calyx removed until the internal center temperature of the strawberry is 20-30 ℃, transferring the strawberry into a vacuum drying bin, controlling the vacuum degree to be less than 120pa, heating the strawberry by the vacuum drying bin to ensure that the surface temperature and the internal center temperature of the strawberry are both less than 60 ℃, and drying for 20-28 h.
As a further scheme of the invention: the working process of preparing the chocolate sauce by the fine grinding equipment in the first step is as follows:
the method comprises the following steps: mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin to obtain a mixed raw material, adding the mixed raw material into a feed hopper, feeding the mixed raw material into a crushing bin, and dropping the mixed raw material onto a first crushing groove, a second crushing groove, a first crushing roller and a second crushing roller;
step two: starting a crushing motor, wherein the crushing motor drives a first linkage shaft to rotate through a main belt pulley and an auxiliary belt pulley in operation, and drives a second linkage shaft to rotate through a driving gear and a driven gear, so that a first crushing roller and a second crushing roller are driven to continuously rotate and are meshed with each other;
step three: the mixed raw materials are further crushed, refined and mixed through occlusion between the rotating first crushing roller and the second crushing roller, the crushed mixed raw materials enter the fine grinding bin and fall onto the second guide plate, and the mixed raw materials enter a space between the fixed grinding disc and the movable grinding disc through the feed inlet of the fixed grinding disc;
step four: the fine grinding motor is started, the fine grinding motor drives the movable grinding disc to rotate in a running mode, and the crushed mixed raw materials are subjected to friction and grinding between the second grinding edge and the first grinding edge of the movable grinding disc and the fixed grinding disc, so that the crushed mixed raw materials are finely ground to prepare the chocolate sauce with the granularity smaller than 25 um.
The invention has the beneficial effects that:
(1) the invention relates to a processing method of chocolate product with cocoa butter substitute, which is characterized in that white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin are mixed and then finely ground to prepare chocolate sauce with the granularity of less than 25um, strawberries are treated in a carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying mode, so that the nutrient components of the strawberries are not lost, the granularity of the chocolate sauce is small, the chocolate sauce and the tissue structure of the strawberries can be tightly combined together, the chocolate sauce is permeated into the tissue structure of the strawberries by a pressure difference mixing method to realize mutual blending, the obtained chocolate product with cocoa butter substitute not only keeps the original shape of the strawberries, but also increases the contact area of the strawberries and chocolate, so that the strawberry flavor and chocolate taste are blended together, the chocolate product with the cocoa butter substitute has good taste and rich nutrition due to the mixed taste of chocolate and strawberry;
(2) the invention relates to a processing method of chocolate products with cocoa butter substitutes, which comprises the steps of mixing white granulated sugar, cocoa butter substitutes, milk powder, lactose, phospholipid and vanillin by using a fine grinding device, finely grinding to prepare chocolate sauce, mixing the white granulated sugar, the cocoa butter substitutes, the milk powder, the lactose, the phospholipid and the vanillin to obtain mixed raw materials, adding the mixed raw materials into a feed hopper, feeding the mixed raw materials into a grinding bin, dropping the mixed raw materials onto a first grinding groove, a second grinding groove, a first grinding roller and a second grinding roller, driving a first linkage shaft to rotate through a main belt pulley and an auxiliary belt pulley by the operation of a grinding motor, driving a second linkage shaft to rotate through a driving gear and a driven gear, driving the first grinding roller and the second grinding roller to continuously rotate and interlock with each other, and driving the mixed raw materials to interlock with the rotating first grinding roller and the second grinding roller, further crushing, refining and mixing the mixed raw materials, feeding the crushed mixed raw materials into a fine grinding bin and falling onto a second guide plate, feeding the crushed mixed raw materials into a space between a fixed grinding disc and a movable grinding disc through a feeding hole of the fixed grinding disc, driving the movable grinding disc to rotate through the operation of a fine grinding motor, and performing friction and grinding on the crushed mixed raw materials among a second grinding edge and a first grinding edge on the movable grinding disc and the fixed grinding disc to obtain the chocolate sauce; the fine grinding equipment crushes and refines the mixed raw materials through the first crushing roller and the second crushing roller which are meshed with each other, and further refines the crushed mixed raw materials through the fixed grinding disc and the movable grinding disc which are rubbed with each other, so that the granularity is further reduced, the method of pressure difference mixing is easier to realize, the texture structures of chocolate and strawberry can be tightly combined together, the chocolate sauce fully permeates into the texture structure of the strawberry, and the taste of the cocoa butter substitute chocolate product is further improved;
(3) according to the fine grinding equipment, the waist-shaped holes are formed in the two sides of the fixed grinding disc on the side surface of the fine grinding bin, the screw rods are symmetrically arranged on the side surface of the fixed grinding disc, the two screw rods respectively penetrate through the waist-shaped holes in the two sides, and the two screw rods are in threaded connection with the fastening nuts; this correct grinding equipment is through loosening fastening nut soon for two lead screws of deciding the mill can freely remove in both sides waist type hole, thereby make decide the mill, move the distance between the mill and can change, make this equipment can produce the chocolate sauce material of different granularities according to the production demand, this equipment application scope is wide and easy operation.
Drawings
The invention will be further described with reference to the accompanying drawings.
Figure 1 is a schematic view of the structure of the refining apparatus according to the invention;
figure 2 is a front view of the refining apparatus according to the invention;
figure 3 is a rear view of the refining apparatus according to the invention;
FIG. 4 is a schematic view of the internal structure of the pulverizing bin of the present invention;
FIG. 5 is an exploded view of FIG. 4 in accordance with the present invention;
figure 6 is a schematic view of the internal structure of the refining bin according to the invention;
FIG. 7 is an enlarged schematic view taken at A of FIG. 6 according to the present invention;
FIG. 8 is a bottom view of a fixed abrasive disk of the present invention;
fig. 9 is a top view of the movable grinding disk of the present invention.
In the figure: 101. a feed hopper; 102. a crushing bin; 103. a first linkage shaft; 104. a secondary pulley; 105. a discharge pipe; 106. a support frame; 107. a material collection box; 108. a fine grinding bin; 109. a primary pulley; 110. a grinding motor; 111. a driving gear; 112. a second linkage shaft; 113. a driven gear; 114. a first pulverizing tank; 115. a second pulverizing tank; 116. a first crushing roller; 117. a second crushing roller; 118. a fine grinding motor; 119. a first baffle; 120. a movable grinding disc; 121. a kidney-shaped hole; 122. a fixed grinding disc; 123. a second baffle; 124. a screw rod; 125. a feed inlet; 126. a first milling edge; 127. a second milling edge.
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 to 9, this embodiment is a method for processing a cocoa butter substitute chocolate product, which includes the following components in parts by weight:
40 parts of cocoa butter substitute, 25 parts of white granulated sugar, 10 parts of milk powder, 12 parts of lactose, 0.2 part of phospholipid and 0.05 part of vanillin;
the cocoa butter substitute chocolate product is prepared by the following steps:
step one, preparing chocolate sauce:
weighing raw materials according to the weight parts, mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin to obtain a mixed raw material, adding the mixed raw material into a feed hopper 101 of a fine grinding device, dropping the mixed raw material onto a first crushing groove 114, a second crushing groove 115, a first crushing roller 116 and a second crushing roller 117, further crushing, refining and mixing the mixed raw material through occlusion between the rotating first crushing roller 116 and the second crushing roller 117, feeding the crushed mixed raw material into a fine grinding bin 108 and dropping onto a second guide plate 123, feeding the crushed mixed raw material into a fixed grinding disc 122 and a movable grinding disc 120 through a feed port 125 of the fixed grinding disc 122, and grinding the crushed mixed raw material through friction and grinding between a second grinding edge 127 and a first grinding edge 126 on the rotating movable grinding disc 120 and the fixed grinding disc 122 to prepare a chocolate paste material with the granularity of less than 25um, transferring the chocolate sauce into a heat preservation cylinder for heat preservation, wherein the heat preservation temperature is 35-55 ℃;
step two, strawberry treatment:
selecting fresh mature strawberries, removing fruit stalks and calyces, cleaning, carrying out carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying, and dehydrating or drying until the water content of the strawberries is less than 5% to obtain the treated strawberries;
step three, differential pressure mixing:
and (3) mixing the processed strawberries with the chocolate sauce in a container, completely immersing the strawberries in the chocolate sauce, alternately permeating the chocolate into the tissue structure of the strawberries by positive pressure, negative pressure or positive and negative pressure to obtain a strawberry-flavored chocolate product, and finally freezing and storing the strawberry-flavored chocolate product.
And in the third step, only positive pressure is adopted for permeation, the positive pressure is 0.5-3.0 Mpa, and the permeation is kept for 20-40 min.
The carbon dioxide normal-temperature puffing dehydration in the second step comprises the following specific steps: removing free water from the strawberries after removing fruit stalks and calyxes and cleaning, putting the strawberries into a reaction kettle, vacuumizing until the pressure is at least 0.08MPa and less than 0.1MPa, injecting carbon dioxide gas to ensure that the pressure in the reaction kettle reaches 1.5-10.5 MPa, keeping for 30-60 min, and reducing the pressure to normal pressure within 30-240 s to ensure that the strawberries are puffed and dehydrated.
The vacuum freeze drying in the second step comprises the following specific steps: freezing the cleaned strawberry with the stem and the calyx removed until the internal center temperature of the strawberry is 20-30 ℃, transferring the strawberry into a vacuum drying bin, controlling the vacuum degree to be less than 120pa, heating the strawberry by the vacuum drying bin to ensure that the surface temperature and the internal center temperature of the strawberry are both less than 60 ℃, and drying for 20-28 h.
The cocoa butter replacer chocolate product of the example 1 is detected, and the detection result is as follows: the strawberry flavor and the chocolate flavor are blended together, the mixed flavor of the chocolate and the strawberry is presented, the mouthfeel is good, and the nutrition is rich; wherein the score of 2 persons is 6, the score of 5 persons is 7, the score of 49 persons is 8, the score of 35 persons is 9, the score of 9 persons is 10, the score of more than 8 persons is excellent, and the excellent rate is 93%.
Example 2:
referring to fig. 1 to 9, this embodiment is a method for processing a cocoa butter substitute chocolate product, which includes the following components in parts by weight:
44 parts of cocoa butter substitute, 28 parts of white granulated sugar, 14 parts of milk powder, 15 parts of lactose, 0.25 part of phospholipid and 0.5 part of vanillin;
the cocoa butter substitute chocolate product is prepared by the following steps:
step one, preparing chocolate sauce:
weighing raw materials according to the weight parts, mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin to obtain a mixed raw material, adding the mixed raw material into a feed hopper 101 of a fine grinding device, dropping the mixed raw material onto a first crushing groove 114, a second crushing groove 115, a first crushing roller 116 and a second crushing roller 117, further crushing, refining and mixing the mixed raw material through occlusion between the rotating first crushing roller 116 and the second crushing roller 117, feeding the crushed mixed raw material into a fine grinding bin 108 and dropping onto a second guide plate 123, feeding the crushed mixed raw material into a fixed grinding disc 122 and a movable grinding disc 120 through a feed port 125 of the fixed grinding disc 122, and grinding the crushed mixed raw material through friction and grinding between a second grinding edge 127 and a first grinding edge 126 on the rotating movable grinding disc 120 and the fixed grinding disc 122 to prepare a chocolate paste material with the granularity of less than 25um, transferring the chocolate sauce into a heat preservation cylinder for heat preservation, wherein the heat preservation temperature is 35-55 ℃;
step two, strawberry treatment:
selecting fresh mature strawberries, removing fruit stalks and calyces, cleaning, carrying out carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying, and dehydrating or drying until the water content of the strawberries is less than 5% to obtain the treated strawberries;
step three, differential pressure mixing:
and (3) mixing the processed strawberries with the chocolate sauce in a container, completely immersing the strawberries in the chocolate sauce, alternately permeating the chocolate into the tissue structure of the strawberries by positive pressure, negative pressure or positive and negative pressure to obtain a strawberry-flavored chocolate product, and finally freezing and storing the strawberry-flavored chocolate product.
And in the third step, only negative pressure is adopted for permeation, the vacuum degree of the negative pressure is 100-560 pa, and the permeation is kept for 20-40 min.
The carbon dioxide normal-temperature puffing dehydration in the second step comprises the following specific steps: removing free water from the strawberries after removing fruit stalks and calyxes and cleaning, putting the strawberries into a reaction kettle, vacuumizing until the pressure is at least 0.08MPa and less than 0.1MPa, injecting carbon dioxide gas to ensure that the pressure in the reaction kettle reaches 1.5-10.5 MPa, keeping for 30-60 min, and reducing the pressure to normal pressure within 30-240 s to ensure that the strawberries are puffed and dehydrated.
The vacuum freeze drying in the second step comprises the following specific steps: freezing the cleaned strawberry with the stem and the calyx removed until the internal center temperature of the strawberry is 20-30 ℃, transferring the strawberry into a vacuum drying bin, controlling the vacuum degree to be less than 120pa, heating the strawberry by the vacuum drying bin to ensure that the surface temperature and the internal center temperature of the strawberry are both less than 60 ℃, and drying for 20-28 h.
The cocoa butter replacer chocolate product of the example 2 is detected, and the detection result is as follows: the strawberry flavor and the chocolate flavor are blended together, the mixed flavor of the chocolate and the strawberry is presented, the mouthfeel is good, and the nutrition is rich; wherein the score of 2 persons is 6, the score of 4 persons is 7, the score of 45 persons is 8, the score of 32 persons is 9, the score of 17 persons is 10, the score of more than 8 persons is excellent, and the excellent rate is 94%.
Example 3:
referring to fig. 1 to 9, this embodiment is a method for processing a cocoa butter substitute chocolate product, which includes the following components in parts by weight:
48 parts of cocoa butter substitute, 32 parts of white granulated sugar, 18 parts of milk powder, 18 parts of lactose, 0.3 part of phospholipid and 0.1 part of vanillin;
the cocoa butter substitute chocolate product is prepared by the following steps:
step one, preparing chocolate sauce:
weighing raw materials according to the weight parts, mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin to obtain a mixed raw material, adding the mixed raw material into a feed hopper 101 of a fine grinding device, dropping the mixed raw material onto a first crushing groove 114, a second crushing groove 115, a first crushing roller 116 and a second crushing roller 117, further crushing, refining and mixing the mixed raw material through occlusion between the rotating first crushing roller 116 and the second crushing roller 117, feeding the crushed mixed raw material into a fine grinding bin 108 and dropping onto a second guide plate 123, feeding the crushed mixed raw material into a fixed grinding disc 122 and a movable grinding disc 120 through a feed port 125 of the fixed grinding disc 122, and grinding the crushed mixed raw material through friction and grinding between a second grinding edge 127 and a first grinding edge 126 on the rotating movable grinding disc 120 and the fixed grinding disc 122 to prepare a chocolate paste material with the granularity of less than 25um, transferring the chocolate sauce into a heat preservation cylinder for heat preservation, wherein the heat preservation temperature is 35-55 ℃;
step two, strawberry treatment:
selecting fresh mature strawberries, removing fruit stalks and calyces, cleaning, carrying out carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying, and dehydrating or drying until the water content of the strawberries is less than 5% to obtain the treated strawberries;
step three, differential pressure mixing:
and (3) mixing the processed strawberries with the chocolate sauce in a container, completely immersing the strawberries in the chocolate sauce, alternately permeating the chocolate into the tissue structure of the strawberries by positive pressure, negative pressure or positive and negative pressure to obtain a strawberry-flavored chocolate product, and finally freezing and storing the strawberry-flavored chocolate product.
In the third step, positive and negative pressure alternative permeation is adopted, and the permeation process is as follows: the positive pressure is 0.5-3.0 Mpa, the pressure is kept for 10-20 min, the negative pressure vacuum degree is 100-560 pa, the pressure is kept for 10-20 min, and the steps are alternated for 2-3 times.
The carbon dioxide normal-temperature puffing dehydration in the second step comprises the following specific steps: removing free water from the strawberries after removing fruit stalks and calyxes and cleaning, putting the strawberries into a reaction kettle, vacuumizing until the pressure is at least 0.08MPa and less than 0.1MPa, injecting carbon dioxide gas to ensure that the pressure in the reaction kettle reaches 1.5-10.5 MPa, keeping for 30-60 min, and reducing the pressure to normal pressure within 30-240 s to ensure that the strawberries are puffed and dehydrated.
The vacuum freeze drying in the second step comprises the following specific steps: freezing the cleaned strawberry with the stem and the calyx removed until the internal center temperature of the strawberry is 20-30 ℃, transferring the strawberry into a vacuum drying bin, controlling the vacuum degree to be less than 120pa, heating the strawberry by the vacuum drying bin to ensure that the surface temperature and the internal center temperature of the strawberry are both less than 60 ℃, and drying for 20-28 h.
The cocoa butter replacer chocolate product of the example 3 is detected, and the detection result is as follows: the strawberry flavor and the chocolate flavor are blended together, the mixed flavor of the chocolate and the strawberry is presented, the mouthfeel is good, and the nutrition is rich; wherein the score of 1 person is 6, the score of 2 persons is 7, the score of 41 persons is 8, the score of 37 persons is 9, the score of 19 persons is 10, the score of more than 8 is excellent, and the excellent rate is 97%.
Experimental example 1:
100 persons were randomly selected to taste the cocoa butter replacer chocolate product and the cocoa butter replacer chocolate product was scored 10 points full.
Experimental example 2:
the taste of the cocoa butter substitute chocolate product is evaluated.
Example 4:
referring to fig. 1 to 9, the fine grinding equipment in the embodiment includes a grinding bin 102, a support frame 106, and a fine grinding bin 108, wherein the fine grinding bin 108 is vertically installed in an inner cavity of the support frame 106, a discharge pipe 105 is installed at one side of the fine grinding bin 108, the grinding bin 102 is installed at the top of the fine grinding bin 108, a feed hopper 101 is installed at the top of the grinding bin 102, a grinding motor 110 is installed at one side of the support frame 106, a main belt pulley 109 is sleeved on an output shaft of the grinding motor 110, a material collection box 107 is placed at one side of the support frame 106, and the material collection box 107 is located below the discharge pipe 105;
the top end of the crushing bin 102 is provided with a first linkage shaft 103 and a second linkage shaft 112 in a penetrating manner through a bearing, one end of the first linkage shaft 103 is sleeved with an auxiliary belt pulley 104, the auxiliary belt pulley 104 is connected to a main belt pulley 109 through a belt, one end of the first linkage shaft 103, which is far away from the auxiliary belt pulley 104, is sleeved with a driving gear 111, one end of the second linkage shaft 112 is sleeved with a driven gear 113, the driving gear 111 and the driven gear 113 are in meshing connection, the first linkage shaft 103 is sleeved with a first crushing roller 116, the second linkage shaft 112 is sleeved with a second crushing roller 117, the first crushing roller 116 and the second crushing roller 117 are formed by combining a plurality of crushing blades, the first crushing roller 116 and the second crushing roller 117 are in meshing connection, the first crushing roller 116 and the second crushing roller 117 are positioned in an inner cavity of the crushing bin 102, and a first crushing groove 114 is arranged on the inner wall of one side of the top of the inner cavity of the crushing bin 102, a second crushing groove 115 is arranged on the inner wall of the other side of the inner cavity of the crushing bin 102, the first crushing groove 114 is in meshed connection with the first crushing roller 116, and the second crushing groove 115 is in meshed connection with the second crushing roller 117;
the bottom of the crushing bin 102 is communicated with the top of the refining bin 108, a second guide plate 123 is arranged at the top of an inner cavity of the refining bin 108, the second guide plate 123 is fixedly mounted at the top of a fixed grinding disc 122, a movable grinding disc 120 is arranged right below the fixed grinding disc 122, the movable grinding disc 120 is mounted at the end part of an output shaft of a refining motor 118, a first guide plate 119 is obliquely mounted on the inner wall of the refining bin 108 below the movable grinding disc 120, the first guide plate 119 is movably sleeved on the output shaft of the refining motor 118 through a bearing, and the refining motor 118 is mounted at the bottom of the inner cavity of the refining bin 108; wherein, the upper surface of the first guide plate 119 is connected with the inner wall at the bottom of the discharge pipe 105;
waist-shaped holes 121 are formed in the two sides of the fixed grinding disc 122 on the side surface of the fine grinding bin 108, screw rods 124 are symmetrically arranged on the side surface of the fixed grinding disc 122, the two screw rods 124 respectively penetrate through the waist-shaped holes 121 in the two sides, and fastening nuts are respectively connected to the two screw rods 124 in a threaded manner;
decide the mill 122 centre of a circle department and seted up feed inlet 125, be provided with first grinding sword 126 on deciding the mill 122 lower surface, it is provided with second grinding sword 127 on the mill 120 upper surface to move, first grinding sword 126, second grinding sword 127 are the cooperation component, the external diameter that moves mill 120 is less than decides mill 122 external diameter.
Referring to fig. 1 to 9, the working process of the refining apparatus in this embodiment for preparing chocolate paste is as follows:
the method comprises the following steps: mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin to obtain a mixed raw material, adding the mixed raw material into a feed hopper 101, feeding the mixed raw material into a crushing bin 102, and dropping the mixed raw material onto a first crushing groove 114, a second crushing groove 115, a first crushing roller 116 and a second crushing roller 117;
step two: starting a crushing motor 110, wherein the crushing motor 110 operates to drive a first linkage shaft 103 to rotate through a main belt pulley 109 and an auxiliary belt pulley 104, and drive a second linkage shaft 112 to rotate through a driving gear 111 and a driven gear 113, so that a first crushing roller 116 and a second crushing roller 117 are driven to continuously rotate and are meshed with each other;
step three: the mixed raw materials are further crushed, refined and mixed through the occlusion between the rotating first crushing roller 116 and the second crushing roller 117, the crushed mixed raw materials enter the fine grinding bin 108 and fall onto the second guide plate 123, and enter between the fixed grinding disc 122 and the movable grinding disc 120 through the feed inlet 125 of the fixed grinding disc 122;
step four: the refining motor 118 is started, the refining motor 118 runs to drive the movable grinding disc 120 to rotate, and the crushed mixed raw materials are subjected to friction and grinding between the second grinding edge 127 and the first grinding edge 126 of the movable grinding disc 120 and the fixed grinding disc 122, so that the crushed mixed raw materials are finely ground to prepare the chocolate sauce with the granularity smaller than 25 um.
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. The processing method of the cocoa butter substitute chocolate product is characterized in that the cocoa butter substitute chocolate product comprises the following components in parts by weight:
40-48 parts of cocoa butter substitute, 25-32 parts of white granulated sugar, 10-18 parts of milk powder, 12-18 parts of lactose, 0.2-0.3 part of phospholipid and 0.05-0.1 part of vanillin;
the cocoa butter substitute chocolate product is prepared by the following steps:
step one, preparing chocolate sauce:
weighing raw materials according to parts by weight, mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin to obtain a mixed raw material, adding the mixed raw material into a feed hopper (101) of fine grinding equipment, enabling the mixed raw material to fall onto a first crushing groove (114), a second crushing groove (115), a first crushing roller (116) and a second crushing roller (117), enabling the mixed raw material to pass through occlusion between the rotating first crushing roller (116) and the second crushing roller (117), further crushing, refining and mixing the mixed raw material, enabling the crushed mixed raw material to enter a fine grinding bin (108) and fall onto a second guide plate (123), enabling the crushed mixed raw material to enter a fixed grinding disc (122) and a movable grinding disc (120) through a feed port (125) of the fixed grinding disc (122), enabling the crushed mixed raw material to pass through the rotating movable grinding disc (120) and a second grinding blade (127) on the fixed grinding disc (122), Friction and grinding between the first grinding blades (126) to enable the crushed mixed raw materials to be prepared into chocolate sauce with the granularity of less than 25um in a fine grinding mode, transferring the chocolate sauce into a heat preservation cylinder to preserve heat, wherein the heat preservation temperature is 35-55 ℃;
step two, strawberry treatment:
selecting fresh mature strawberries, removing fruit stalks and calyces, cleaning, carrying out carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying, and dehydrating or drying until the water content of the strawberries is less than 5% to obtain the treated strawberries;
step three, differential pressure mixing:
and (3) mixing the processed strawberries with the chocolate sauce in a container, completely immersing the strawberries in the chocolate sauce, alternately permeating the chocolate into the tissue structure of the strawberries by positive pressure, negative pressure or positive and negative pressure to obtain a strawberry-flavored chocolate product, and finally freezing and storing the strawberry-flavored chocolate product.
2. The processing method of chocolate product containing cocoa butter substitute according to claim 1, wherein in the third step, the positive pressure is 0.5-3.0 Mpa when only positive pressure is used for permeation, the positive pressure is maintained for 20-40 min, the negative pressure vacuum degree is 100-560 pa when only negative pressure is used for permeation, the negative pressure is maintained for 20-40 min, and the alternating permeation process of positive pressure and negative pressure is as follows: the positive pressure is 0.5-3.0 Mpa, the pressure is kept for 10-20 min, the negative pressure vacuum degree is 100-560 pa, the pressure is kept for 10-20 min, and the steps are alternated for 2-3 times.
3. The processing method of chocolate product with cocoa butter substitute according to claim 1, wherein the step two of puffing and dehydrating carbon dioxide at normal temperature comprises the following specific steps: removing free water from the strawberries after removing fruit stalks and calyxes and cleaning, putting the strawberries into a reaction kettle, vacuumizing until the pressure is at least 0.08MPa and less than 0.1MPa, injecting carbon dioxide gas to ensure that the pressure in the reaction kettle reaches 1.5-10.5 MPa, keeping for 30-60 min, and reducing the pressure to normal pressure within 30-240 s to ensure that the strawberries are puffed and dehydrated.
4. The processing method of chocolate product with cocoa butter substitute according to claim 1, wherein the vacuum freeze-drying in the second step comprises the following specific steps: freezing the cleaned strawberry with the stem and the calyx removed until the internal center temperature of the strawberry is 20-30 ℃, transferring the strawberry into a vacuum drying bin, controlling the vacuum degree to be less than 120pa, heating the strawberry by the vacuum drying bin to ensure that the surface temperature and the internal center temperature of the strawberry are both less than 60 ℃, and drying for 20-28 h.
5. The method for processing a chocolate product containing cocoa butter substitute according to claim 1, wherein the refining device in the first step is used for preparing the chocolate paste by the following working process:
the method comprises the following steps: mixing white granulated sugar, cocoa butter replacer, milk powder, lactose, phospholipid and vanillin to obtain a mixed raw material, adding the mixed raw material into a feed hopper (101), feeding the mixed raw material into a crushing bin (102), and dropping the mixed raw material onto a first crushing groove (114), a second crushing groove (115), a first crushing roller (116) and a second crushing roller (117);
step two: starting a crushing motor (110), wherein the crushing motor (110) operates to drive a first linkage shaft (103) to rotate through a main belt pulley (109) and an auxiliary belt pulley (104), and drive a second linkage shaft (112) to rotate through a driving gear (111) and a driven gear (113), so that a first crushing roller (116) and a second crushing roller (117) are driven to continuously rotate and are meshed with each other;
step three: the mixed raw materials are further crushed, refined and mixed through the occlusion between the rotating first crushing roller (116) and the second crushing roller (117), the crushed mixed raw materials enter the fine grinding bin (108) and fall onto the second guide plate (123), and enter between the fixed grinding disc (122) and the movable grinding disc (120) through the feed inlet (125) of the fixed grinding disc (122);
step four: and starting the fine grinding motor (118), driving the movable grinding disc (120) to rotate by the operation of the fine grinding motor (118), and finely grinding the crushed mixed raw materials into chocolate sauce with the granularity smaller than 25um by friction and grinding between the second grinding edge (127) and the first grinding edge (126) on the movable grinding disc (120) and the fixed grinding disc (122).
CN202010472090.XA 2020-05-29 2020-05-29 Processing method of chocolate product with cocoa butter substitute Withdrawn CN111631292A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112568308A (en) * 2020-12-11 2021-03-30 可可琳纳食品海门有限公司 Chocolate sauce specially used for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112568308A (en) * 2020-12-11 2021-03-30 可可琳纳食品海门有限公司 Chocolate sauce specially used for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation
CN112568308B (en) * 2020-12-11 2023-03-10 可可琳纳食品海门有限公司 Chocolate sauce specially used for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation

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Application publication date: 20200908