CN112753833A - Preparation of milk chocolate sugar-coated expression bean - Google Patents
Preparation of milk chocolate sugar-coated expression bean Download PDFInfo
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- CN112753833A CN112753833A CN202110089086.XA CN202110089086A CN112753833A CN 112753833 A CN112753833 A CN 112753833A CN 202110089086 A CN202110089086 A CN 202110089086A CN 112753833 A CN112753833 A CN 112753833A
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- sugar coating
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- 235000019220 whole milk chocolate Nutrition 0.000 title claims abstract description 64
- 235000000346 sugar Nutrition 0.000 title claims abstract description 34
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 28
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 238000009495 sugar coating Methods 0.000 claims abstract description 130
- 239000011248 coating agent Substances 0.000 claims abstract description 75
- 238000000576 coating method Methods 0.000 claims abstract description 75
- 238000005498 polishing Methods 0.000 claims abstract description 73
- 238000005096 rolling process Methods 0.000 claims abstract description 67
- 238000001035 drying Methods 0.000 claims abstract description 63
- 235000019219 chocolate Nutrition 0.000 claims abstract description 35
- 229930006000 Sucrose Natural products 0.000 claims abstract description 32
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 32
- 239000006188 syrup Substances 0.000 claims description 145
- 235000020357 syrup Nutrition 0.000 claims description 145
- 238000002156 mixing Methods 0.000 claims description 84
- 238000007664 blowing Methods 0.000 claims description 80
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 66
- 239000000843 powder Substances 0.000 claims description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 59
- 239000007788 liquid Substances 0.000 claims description 56
- 235000010489 acacia gum Nutrition 0.000 claims description 49
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 49
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 33
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 33
- 239000004408 titanium dioxide Substances 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 31
- 238000001816 cooling Methods 0.000 claims description 30
- 238000010438 heat treatment Methods 0.000 claims description 30
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 235000005979 Citrus limon Nutrition 0.000 claims description 17
- 244000131522 Citrus pyriformis Species 0.000 claims description 17
- 238000002844 melting Methods 0.000 claims description 16
- 230000008018 melting Effects 0.000 claims description 16
- 239000012463 white pigment Substances 0.000 claims description 16
- 239000013078 crystal Substances 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 14
- 239000001052 yellow pigment Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 239000008188 pellet Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 244000144725 Amygdalus communis Species 0.000 abstract description 2
- 244000105624 Arachis hypogaea Species 0.000 abstract description 2
- 108010010803 Gelatin Proteins 0.000 abstract description 2
- 240000006365 Vitis vinifera Species 0.000 abstract description 2
- 235000014787 Vitis vinifera Nutrition 0.000 abstract description 2
- 235000020224 almond Nutrition 0.000 abstract description 2
- 235000015218 chewing gum Nutrition 0.000 abstract description 2
- 229920000159 gelatin Polymers 0.000 abstract description 2
- 239000008273 gelatin Substances 0.000 abstract description 2
- 235000019322 gelatine Nutrition 0.000 abstract description 2
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 2
- 235000020232 peanut Nutrition 0.000 abstract description 2
- 239000006187 pill Substances 0.000 abstract description 2
- 239000004519 grease Substances 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 9
- 235000021545 balls of chocolate Nutrition 0.000 description 5
- 239000010410 layer Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000005336 cracking Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005580 one pot reaction Methods 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 240000006890 Erythroxylum coca Species 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 235000008957 cocaer Nutrition 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—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
- A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
Landscapes
- 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)
- Confectionery (AREA)
Abstract
The invention discloses a preparation method of milk chocolate sugar-coated expression beans, which comprises the steps of 1) core preparation, 2) core pre-coating, 3) white sugar coating, 4) yellow sugar coating, 5) polishing, 6) drying and 7) expression printing. The invention is suitable for rolling product cores except chocolate cores, such as almonds, peanuts, raisins, hard candies, gelatin soft candies, tabletting candies, soft chewing gums and pill tablets with regular shapes.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a preparation method of milk chocolate sugar-coated expression beans.
Background
Sugar coating: refers to an operation of coating a suitable coating layer on the surface of the tablet in order to isolate the tablet from the outside. The coated tablets are called "cores", the coating material is called "coating material" and the coated tablets are called "coated tablets". In the food field, sugar coating refers to the appearance of a layer of structure. The sugar-coated chocolate ball refers to a snack product coated with a layer of chocolate. The sugar-coated chocolate ball is generally sweet but not greasy, has unique taste and is deeply favored by consumers.
The sugar-coated chocolate in the industry has the product quality problems that the sugar coating is easy to crack, including impact cracking and high-temperature cracking, the surface of the sugar coating is not bright and the like. In addition, the precoating layer in the prior art is generally selected from sugar coating glue → rolling coating → repeating for 10-20 times → adding powdered sugar for drying, and the operation is complicated, the processing time is long, the cost is high, and the time is consumed.
Disclosure of Invention
The invention aims to provide a preparation method of milk chocolate sugar-coated expression beans, which has the advantages of stable product quality, smooth surface, good color, difficult fading, no problems of melting, crushing and shelling and the like, greatly shortened production time, high efficiency and low cost.
A preparation method of milk chocolate sugar-coated expressive beans comprises the following steps:
step 1) core preparation, namely heating pure fat milk chocolate to 42 ℃ for crystal breaking and melting, firstly cooling the pure fat milk chocolate to 29 ℃, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate to form 2.0 g/core by a double-roller wheel;
step 2) core precoating: the core is added into the pear-shaped sugar coating pan, the pan body is rotated to roll the core, and the pre-coating liquid is added to ensure that the surface of the core is covered with the pre-coating liquid;
step 3), white sugar coating: adding white syrup, rolling the sugar coating pan, drying each core after being stained with syrup by blowing cold air, adding white syrup again after the core is not sticky, and then blowing air;
step 4), yellow sugar coating: adding yellow syrup, rolling the sugar coating pan, drying each core after being stained with the syrup by blowing cold air, adding the yellow syrup again after the core is not sticky, and then blowing air;
step 5) polishing: moving the product into a polishing pot, slowly adding polishing powder, rolling, then slowly adding polishing oil, rolling, and blowing by a fan;
step 6) drying: drying the product in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50 percent to balance and volatilize water in the sugar coating and simultaneously stably cure the chocolate;
and 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
Preferably, the core weight is 2.0 g/piece.
The specific method of step 1) may be: step 1) preparation of cores, namely heating pure fat milk chocolate to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into 2.0 g/core by using a double-roller.
Preferably, the precoating liquid is added in an amount of 0.8 to 1.2 wt% based on the weight of the core, wherein the precoating liquid is prepared by mixing precoating powder with water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment and then mixing and crushing the mixture by a mixing and crushing process.
Preferably, the step 3) is specifically: adding 0.5-0.7 wt% of white syrup, rolling the sugar coating pan, blowing cold air to dry each core after the core is stained with the syrup, adding 0.5-0.7 wt% of white syrup again after the core is not stained with hands, and then blowing, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum.
Preferably, the step 4 specifically includes: adding yellow syrup 0.5-0.7 wt% of the core weight, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup 0.5-0.7 wt% of the core weight again after the core is not sticky, and then blowing, wherein the yellow sugar coating is formed by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow pigment and Arabic gum.
Preferably, step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25-30r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding polishing oil, the adding amount of the polishing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
preferably, step 6) drying: the product is dried for 6-12h in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50 percent to balance and volatilize the water in the sugar coating and simultaneously stably cure the chocolate.
Preferably, the precoated powder is prepared by mixing and crushing white sugar, Arabic gum and a white pigment according to the mass ratio of (96.25-96.75) to (2.8-3) to (0.45-0.75) through a mixing and crushing process.
Preferably, the white syrup is prepared by uniformly mixing 96.5-97 wt% of maltose syrup, 1.1-1.4 wt% of titanium dioxide and 1.21-1.5 wt% of Arabic gum.
Preferably, the yellow sugar coating is prepared by uniformly mixing 96.5-95.9 wt% of maltose syrup, 1.8-1.89 wt% of titanium dioxide, 0.09-0.097 wt% of lemon yellow pigment and 1-1.3 wt% of Arabic gum, and the solid content is 68-72%.
In a preferred mode of the invention, the preparation method of the sugar-coated chocolate expression beans comprises the following steps:
step 1) preparation of a core, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, firstly cooling the pure fat milk chocolate to 29 ℃, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into a spherical core through a double-roller wheel, wherein the weight of the core is 2.0 g;
step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;
step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;
step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;
step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.
And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
Compared with the prior art, the invention is suitable for rolling product cores except chocolate cores, such as almonds, peanuts, raisins, hard candies, gelatin soft candies, tabletting candies, soft chewing gums and pill tablets with regular shapes.
The invention improves the process of precoating the isolating layer on the product, saves the manufacturing time, and reduces the collision fracture and high-temperature fracture probability of the product; meanwhile, the problem that the surface of the sugar coating is not bright is solved, and the expression patterns can be transferred on the surface.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments in order to make the technical field better understand the scheme of the present invention.
Description of the raw materials
| Manufacturer(s) | Model number | |
| Pure fat milk chocolate | Bailejialibao (Suzhou) Coca Ltd | CHM-Q90369NVEX |
| Arabic gum | Norwalk (Suzhou) food Co., Ltd | - |
| First grade white granulated sugar | Shandong Yongtai sugar industry Co., Ltd | First grade white granulated sugar |
| Maltose syrup | GUANGZHOU SHUANGQIAO Co.,Ltd. | 75％ |
| Titanium dioxide | Oriental Keel economic and trade Co Ltd | W101 |
| Lemon yellow pigment | HUBEI FANYA BIOTECHNOLOGY Co.,Ltd. | Low concentration of |
| Polishing powder | Norwalk (Suzhou) food Co., Ltd | Polishing powder |
| Polishing oil | Jofu food industry Co Ltd | Capol 425M |
Example 1
The milk chocolate sugar-coated expression bean is prepared by the following method:
step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;
step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;
step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;
step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding the yellow syrup which accounts for 0.6 wt% of the weight of the cores after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;
step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.
And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
Example 2
The milk chocolate sugar-coated expression bean is prepared by the following method:
step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;
step 2) core precoating: the core is added into the pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added, the surface of the core is covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 0.8 wt% of the weight of the core, and the pre-coating liquid is prepared by mixing pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.25:3:0.75, and then mixing and crushing through a mixing and crushing process;
step 3), white sugar coating: adding 0.7 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.7 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.1:0.6: 1.3;
step 4), yellow sugar coating: adding yellow syrup which accounts for 0.7 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.7 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.6:1.89:0.09:0.22:1.3, and the solid content is 68%;
step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 30r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 6h for balance, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.
And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
Example 3
The milk chocolate sugar-coated expression bean is prepared by the following method:
step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;
step 2) core precoating: the core is added into the pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added, the surface of the core is covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1.2 wt% of the weight of the core, wherein the pre-coating liquid is prepared by mixing pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.25:3:0.75, and then mixing and crushing through a mixing and crushing process;
step 3), white sugar coating: adding 0.5 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.5 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 96.5:1.4:0.6: 1.5;
step 4), yellow sugar coating: adding yellow syrup which accounts for 0.5 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.5 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.9:1.8:0.09:0.21:1, and the solid content is 72%;
step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50 percent for drying for 12 hours for balance, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.
And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
Comparative example 1
The sugar-coated chocolate beans were prepared as follows:
step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;
step 2) core precoating: the core is added into the pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added, the surface of the core is covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 0.6 wt% of the weight of the core, and the pre-coating liquid is prepared by mixing pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;
step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air to reach 2.5g, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;
step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;
step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.
And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
Comparative example 2
The sugar-coated chocolate beans were prepared as follows:
step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;
step 2) core precoating: the core is added into the pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added, the surface of the core is covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1.5 wt% of the weight of the core, wherein the pre-coating liquid is prepared by mixing pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;
step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;
step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;
step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.
And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
Comparative example 3
The sugar-coated chocolate beans were prepared as follows:
step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;
step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;
step 3), white sugar coating: adding white syrup accounting for 1.2 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding the white syrup accounting for 1.2 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;
step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;
step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.
And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
Comparative example 4
The sugar-coated chocolate beans were prepared as follows:
step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;
step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;
step 3), white sugar coating: adding 0.4 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.4 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;
step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;
step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.
And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
Comparative example 5
The sugar-coated chocolate beans were prepared as follows:
step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;
step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;
step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;
step 4), yellow sugar coating: adding yellow syrup which accounts for 1.2 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding the yellow syrup which accounts for 1.2 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;
step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.
And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
Comparative example 6
The sugar-coated chocolate beans were prepared as follows:
step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;
step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;
step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;
step 4), yellow sugar coating: adding yellow syrup which accounts for 0.4 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.4 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;
step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.
And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
Comparative example 7
The sugar-coated chocolate beans were prepared as follows:
step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;
step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;
step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;
step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;
step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 12-18 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.
And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
Comparative example 8
The sugar-coated chocolate beans were prepared as follows:
step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;
step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;
step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;
step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;
step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 40r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;
step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.
And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
The sugar-coated chocolate balls obtained in examples 1 to 3 and comparative examples 1 to 8 were subjected to the following tests, and the results are shown in Table 2.
Detection method
Surface gloss: the surface of the sugar-coated chocolate ball was observed to be glossy, and the scale was as follows, and the gloss score was listed in the evaluation table of the sugar-coated chocolate ball.
Fracture rate of impact fracture and high-temperature fracture of product: the ratio of the number of the sugar-coated chocolate balls which were broken by impact and were broken at 30 ℃ for 60min to the number of the total sugar-coated chocolate balls was used to obtain the breakage rate, which is shown in the evaluation table of the sugar-coated chocolate balls.
Appearance evaluation: the surface of the sugar-coated chocolate ball was observed for roughness, unevenness, mottling, or bumps, and depressions, and evaluated as follows.
TABLE 2 evaluation Table for sugar-coated chocolate balls
From the above table, it can be seen that the sugar-coated expression beans prepared by the invention have bright and smooth surfaces without concave-convex feeling, the sugar-coated layer on the surfaces is not easy to break, and the patterns of the products are clear.
The invention is counted by 36kg of chocolate core in one pot, the production process is used for manufacturing, the pre-coating time is 40min, if the traditional process is used, the pre-coating time is 80min, under the condition that the white sugar coating and the yellow sugar coating at the later stage are the same as the polishing time, the production time is saved by 10-15% in one pot.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A preparation method of milk chocolate sugar-coated expression beans is characterized by comprising the following steps:
step 1) core preparation, namely heating pure fat milk chocolate to 42 ℃ for crystal breaking and melting, firstly cooling the pure fat milk chocolate to 29 ℃, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate to form 2.0 g/core by a double-roller wheel;
step 2) core precoating: the core is added into the pear-shaped sugar coating pan, the pan body is rotated to roll the core, and the pre-coating liquid is added to ensure that the surface of the core is covered with the pre-coating liquid;
step 3), white sugar coating: adding white syrup, rolling the sugar coating pan, drying each core after being stained with syrup by blowing cold air, adding white syrup again after the core is not sticky, and then blowing air;
step 4), yellow sugar coating: adding yellow syrup, rolling the sugar coating pan, drying each core after being stained with the syrup by blowing cold air, adding the yellow syrup again after the core is not sticky, and then blowing air;
step 5) polishing: moving the product into a polishing pot, slowly adding polishing powder, rolling, then slowly adding polishing oil, rolling, and blowing by a fan;
step 6) drying: drying the product in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50 percent to balance and volatilize water in the sugar coating and simultaneously stably cure the chocolate;
and 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.
2. The method of claim 1, wherein the cores have a weight of 2.0 g/pellet.
3. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:
the addition amount of the pre-coating liquid is 0.8-1.2 wt% of the weight of the core, wherein the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment and then mixing and crushing the mixture by a mixing and crushing process.
4. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:
and 3) adding white syrup accounting for 0.5-0.7 wt% of the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding the white syrup accounting for 0.5-0.7 wt% of the weight of the cores again after the cores are not sticky, and then blowing, wherein the white syrup is formed by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum.
5. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:
the step 4) is specifically as follows: adding yellow syrup 0.5-0.7 wt% of the core weight, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup 0.5-0.7 wt% of the core weight again after the core is not sticky, and then blowing, wherein the yellow sugar coating is formed by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow pigment and Arabic gum.
6. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:
step 5) polishing: the manufacturing method comprises the following steps of moving a product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25-30r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of that of a core, then rolling for 20min, then slowly adding polishing oil, the adding amount of the polishing oil is 0.14 wt% of that of the core, then rolling for 2min, starting a fan, and blowing for 6 min.
7. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:
step 6) drying: the product is dried for 6-12h in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50 percent to balance and volatilize the water in the sugar coating and simultaneously stably cure the chocolate.
8. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:
the pre-coating powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of (96.25-96.75) to (2.8-3) to (0.45-0.75) and then mixing and crushing through a mixing and crushing process.
9. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:
the white syrup is prepared by uniformly mixing 96.5-97 wt% to 1.1-1.4 wt% to 0.58-0.6 wt% to 1.21-1.5 wt% of maltose syrup, water, titanium dioxide and Arabic gum.
10. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:
the yellow sugar coating is prepared by uniformly mixing 96.5-95.9 wt% of maltose syrup, 1.8-1.89 wt% of titanium dioxide, 0.09-0.097 wt% of lemon yellow pigment and 1-1.3 wt% of Arabic gum, and the solid content is 68-72%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114586875A (en) * | 2022-02-24 | 2022-06-07 | 荷美尔(中国)投资有限公司 | Single-layer/double-layer/multi-layer/mixed layer coating spherical food and processing method thereof |
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| CN1774174A (en) * | 2003-03-07 | 2006-05-17 | 马斯公司 | Method of coloring panned confectioneries with ink-jet printing |
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