CN111972458A - Method for preparing high-temperature-resistant chocolate - Google Patents
Method for preparing high-temperature-resistant chocolate Download PDFInfo
- Publication number
- CN111972458A CN111972458A CN202010854863.0A CN202010854863A CN111972458A CN 111972458 A CN111972458 A CN 111972458A CN 202010854863 A CN202010854863 A CN 202010854863A CN 111972458 A CN111972458 A CN 111972458A
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- China
- Prior art keywords
- chocolate
- freezing
- product
- temperature
- fine grinding
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 69
- 238000000034 method Methods 0.000 title claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 21
- 230000008014 freezing Effects 0.000 claims abstract description 21
- 238000000227 grinding Methods 0.000 claims abstract description 13
- 239000011248 coating agent Substances 0.000 claims abstract description 10
- 238000000576 coating method Methods 0.000 claims abstract description 10
- 238000007664 blowing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000002844 melting Methods 0.000 claims abstract description 5
- 230000008018 melting Effects 0.000 claims abstract description 5
- 244000299461 Theobroma cacao Species 0.000 claims description 68
- 239000000047 product Substances 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 9
- 229940110456 cocoa butter Drugs 0.000 claims description 7
- 235000019868 cocoa butter Nutrition 0.000 claims description 7
- 239000011265 semifinished product Substances 0.000 claims description 6
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005862 Whey Substances 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 235000015895 biscuits Nutrition 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 235000012970 cakes Nutrition 0.000 claims description 3
- 235000014510 cooky Nutrition 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 150000003904 phospholipids Chemical class 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 235000012773 waffles Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000004519 grease Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 206010057040 Temperature intolerance Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008543 heat sensitivity Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
- A23G1/0016—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0026—Mixing; Roller milling for preparing chocolate
- A23G1/0036—Conching
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for preparing high-temperature-resistant chocolate, which comprises the following steps: 1) melting; 2) fine grinding; 3) coating; 4) blowing; 5) freezing; 6) secondary baking; 7) cooling; 8) and (5) performing secondary freezing. The invention belongs to the technical field of chocolate processing, and particularly relates to a method for preparing high-temperature-resistant chocolate, which solves the problem that a chocolate product can only adapt to low temperature.
Description
Technical Field
The invention belongs to the technical field of chocolate processing, and particularly relates to a method for preparing high-temperature-resistant chocolate.
Background
Chocolate is one of leisure food which is frequently eaten by people, chocolate in the market has various brands and flavors, is fine and sweet in taste and has strong fragrance, can be directly eaten and can also be used for making cakes, ice creams and the like, and is popular with consumers, but because the main components of the chocolate are cocoa liquor and cocoa butter, the melting point of the chocolate is lower, the normal storage temperature of the chocolate product is below 21 ℃, and the chocolate on the chocolate product is melted and adhered to the chocolate product to be not sold at the ambient temperature of more than 28 ℃. Therefore, chocolate is a food with strong heat sensitivity and difficult preservation, the storage temperature should be controlled between 12 ℃ and 18 ℃, the relative humidity is not higher than 65%, the phenomena of softening deformation, surface mottle, internal sand return, taint or fragrance reduction and the like can occur when the chocolate is improperly stored, economic loss is caused, great inconvenience is brought to the storage of the chocolate, the high temperature resistance of the chocolate needs to be improved, the existing chocolate product has the problems caused by the freezing point of the double grease, and the chocolate product can be stored in a high-temperature environment only by changing the existence mode of the double grease.
Disclosure of Invention
In order to solve the existing problems, the invention provides a method for preparing high-temperature resistant chocolate which solves the problem that a chocolate product can only adapt to low temperature.
The technical scheme adopted by the invention is as follows: a method for preparing high-temperature-resistant chocolate comprises the following steps:
1) melting: heating cocoa butter to melt;
2) fine grinding: putting the melted cocoa butter in the step 1) into a refiner for fine grinding, sequentially adding white granulated sugar, cocoa powder, milk powder, whey powder and maltodextrin dry substances, fully stirring and fine grinding, removing water, adding phospholipid, and fine grinding until the fineness of chocolate meets the required requirement;
3) coating: adding the refined chocolate in the step 2) into chocolate coating equipment, and sprinkling chocolate liquor on the surface of an article;
4) blowing: blowing air to remove the thick coating chocolate part in the step 3) to manufacture a chocolate product;
5) freezing: putting the chocolate product obtained in the step 4) into a freezing tunnel for freezing;
6) the frozen chocolate product is a semi-finished product;
7) secondary baking: secondarily baking the solidified chocolate product in the step 5), wherein the baking temperature is 200 ℃ and the baking time is 14-15 minutes;
8) cooling: cooling the baked chocolate product in the step 6) to 50 ℃ by natural wind;
9) secondary freezing: and (3) putting the chocolate product cooled in the step 7) into a freezing tunnel, freezing again until the chocolate product is cooled again, and packaging or boxing.
Further, the semi-finished products in the step 3) comprise cakes, bread, waffles, egg rolls, biscuits and cookies.
By adopting the scheme, the invention has the following beneficial effects: according to the preparation method of the high-temperature resistant chocolate, the chocolate serum is sprinkled on the surface of the semi-finished chocolate product, and the grease in the chocolate is absorbed into the content in a secondary baking mode, so that the chocolate on the surface is not sticky and dissolved, the problem that chocolate products cannot be sold in summer in high-temperature areas is solved, and the quality guarantee period of the cake products is prolonged.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
The method for preparing the high-temperature-resistant chocolate is characterized by comprising the following steps of:
1) melting: heating cocoa butter to melt;
2) fine grinding: putting the melted cocoa butter in the step 1) into a refiner for fine grinding, sequentially adding white granulated sugar, cocoa powder, milk powder, whey powder and maltodextrin dry substances, fully stirring and fine grinding, removing water, adding phospholipid, and fine grinding until the fineness of chocolate meets the required requirement;
3) coating: adding the chocolate refined in the step 2) into chocolate coating equipment, and sprinkling chocolate liquor on the surface of the semi-finished product;
4) blowing: blowing air to remove the thick coating chocolate part in the step 3) to manufacture a chocolate product;
5) freezing: putting the chocolate product obtained in the step 4) into a freezing tunnel for freezing;
6) secondary baking: secondarily baking the solidified chocolate product in the step 5), wherein the baking temperature is 200 ℃ and the baking time is 14-15 minutes;
7) cooling: cooling the baked chocolate product in the step 6) to 50 ℃ by natural wind;
8) secondary freezing: and (3) putting the chocolate product cooled in the step 7) into a freezing tunnel, freezing again until the chocolate product is cooled again, and packaging or boxing.
The semi-finished products in the step 3) comprise cakes, bread, waffles, egg rolls, biscuits and cookies.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (2)
1. The method for preparing the high-temperature-resistant chocolate is characterized by comprising the following steps of:
1) melting: heating cocoa butter to melt;
2) fine grinding: putting the melted cocoa butter in the step 1) into a refiner for fine grinding, sequentially adding white granulated sugar, cocoa powder, milk powder, whey powder and maltodextrin dry substances, fully stirring and fine grinding, removing water, adding phospholipid, and fine grinding until the fineness of chocolate meets the required requirement;
3) coating: adding the refined chocolate in the step 2) into chocolate coating equipment, and sprinkling chocolate liquor on the surface of an article;
4) blowing: blowing air to remove the thick coating chocolate part in the step 3) to manufacture a chocolate product;
5) freezing: putting the chocolate product obtained in the step 4) into a freezing tunnel for freezing;
6) the frozen chocolate product is a semi-finished product;
7) secondary baking: secondarily baking the solidified chocolate product in the step 5), wherein the baking temperature is 200 ℃ and the baking time is 14-15 minutes;
8) cooling: cooling the baked chocolate product in the step 6) to 50 ℃ by natural wind;
9) secondary freezing: and (3) putting the chocolate product cooled in the step 7) into a freezing tunnel, freezing again until the chocolate product is cooled again, and packaging or boxing.
2. The method for making high temperature resistant chocolate according to claim 1, wherein the semi-finished product of step 3) comprises cake, bread, waffle, egg roll, biscuit, and cookie.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010854863.0A CN111972458A (en) | 2020-08-24 | 2020-08-24 | Method for preparing high-temperature-resistant chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010854863.0A CN111972458A (en) | 2020-08-24 | 2020-08-24 | Method for preparing high-temperature-resistant chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111972458A true CN111972458A (en) | 2020-11-24 |
Family
ID=73443242
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010854863.0A Pending CN111972458A (en) | 2020-08-24 | 2020-08-24 | Method for preparing high-temperature-resistant chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111972458A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113678930A (en) * | 2021-08-26 | 2021-11-23 | 杭州酷帕滋食品股份有限公司 | High-temperature-resistant and melting-resistant chocolate and production process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026315A (en) * | 2014-05-29 | 2014-09-10 | 马氏庄园南京食品有限公司 | Preparation method of chocolate crisp doughnut |
| CN105230902A (en) * | 2015-09-25 | 2016-01-13 | 四川茂华食品有限公司 | High-temperature resistant chocolate and preparation method thereof |
| CN107518139A (en) * | 2017-10-07 | 2017-12-29 | 关华杏 | A kind of cocoa butter chocolate |
| CN108576650A (en) * | 2018-05-08 | 2018-09-28 | 南京晓庄学院 | A kind of production method that chocolate dried meat floss is crisp and the chocolate dried meat floss of making are crisp |
| CN108835175A (en) * | 2018-08-28 | 2018-11-20 | 安徽大大食品有限公司 | A kind of high fine chocolate cream biscuit and processing method |
-
2020
- 2020-08-24 CN CN202010854863.0A patent/CN111972458A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026315A (en) * | 2014-05-29 | 2014-09-10 | 马氏庄园南京食品有限公司 | Preparation method of chocolate crisp doughnut |
| CN105230902A (en) * | 2015-09-25 | 2016-01-13 | 四川茂华食品有限公司 | High-temperature resistant chocolate and preparation method thereof |
| CN107518139A (en) * | 2017-10-07 | 2017-12-29 | 关华杏 | A kind of cocoa butter chocolate |
| CN108576650A (en) * | 2018-05-08 | 2018-09-28 | 南京晓庄学院 | A kind of production method that chocolate dried meat floss is crisp and the chocolate dried meat floss of making are crisp |
| CN108835175A (en) * | 2018-08-28 | 2018-11-20 | 安徽大大食品有限公司 | A kind of high fine chocolate cream biscuit and processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113678930A (en) * | 2021-08-26 | 2021-11-23 | 杭州酷帕滋食品股份有限公司 | High-temperature-resistant and melting-resistant chocolate and production process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201124 |