CN113768020A - Air chocolate preparation process and formula thereof - Google Patents
Air chocolate preparation process and formula thereof Download PDFInfo
- Publication number
- CN113768020A CN113768020A CN202110986585.9A CN202110986585A CN113768020A CN 113768020 A CN113768020 A CN 113768020A CN 202110986585 A CN202110986585 A CN 202110986585A CN 113768020 A CN113768020 A CN 113768020A
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- Prior art keywords
- mixture
- chocolate
- cocoa butter
- air
- butter
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a process for preparing air chocolate and a formula thereof, wherein the raw materials comprise: 300-400 g of cocoa butter, 200-400 g of white granulated sugar, 15-20 g of milk powder, 40-100 g of milk, 100-200 g of cream, 20-30 g of butter, 50-100 g of water, 80-100 g of cocoa powder and chocolate preparation: pouring cocoa butter into heating device, adding water to melt for 3-7 min, pouring molten cocoa butter, white sugar and milk powder into refiner, fine grinding to fineness of 20-30 μm, controlling temperature at 44-50 deg.C, and pouring the mixture into stirring device. The air chocolate has the advantages that the appropriate amount of cocoa butter, white granulated sugar, milk powder, milk, cream, butter and cocoa powder is added, so that the mouth feel of the air chocolate can be effectively improved, the nutrition is rich, the problem that the mouth feel of the air chocolate is poor due to the fact that the finished product chocolate needs to be melted and processed again in the manufacturing process of the existing air chocolate is solved, and the air chocolate has the advantage of good mouth feel.
Description
Technical Field
The invention relates to the technical field of chocolate, in particular to a preparation process and a formula of air chocolate.
Background
Chocolate is prepared by mixing various raw materials, but the flavor of the chocolate is mainly determined by the taste of cocoa, and the cocoa contains theobromine and caffeine and brings pleasant bitter taste; the tannin in cocoa has light astringent taste, and cocoa butter can provide smooth taste for food blending. However, the existing air chocolate needs to be melted and processed again when being manufactured, so that the mouth feel of the air chocolate is poor, and the nutritional ingredients of the air chocolate are reduced.
Disclosure of Invention
In order to solve the problems in the background art, the invention aims to provide a preparation process and a formula of air chocolate, which have the advantage of good taste and solve the problem that the existing air chocolate needs to be melted and processed again when being prepared, so that the taste of the air chocolate is poor.
In order to achieve the purpose, the invention provides the following technical scheme: the air chocolate is prepared by the following raw materials in proportion: 300-400 g of cocoa butter, 200-400 g of white granulated sugar, 15-20 g of milk powder, 40-100 g of milk, 100-200 g of cream, 20-30 g of butter, 50-100 g of water and 80-100 g of cocoa powder;
preparing chocolate: pouring cocoa butter into a heating device, adding water to melt the cocoa butter for 3-7 minutes, then pouring the melted cocoa butter, white granulated sugar and milk powder into a refiner, finely grinding the cocoa butter, the white granulated sugar and the milk powder to 20-30 mu m, controlling the temperature in the fine grinding process to be 44-50 ℃, then pouring the mixture into a stirring device, adding milk, stirring the mixture to be smooth and fine, then adding 50-100 g of cream and 10-15 g of melted butter into the stirring device, continuously stirring the mixture for 1-3 minutes, pouring the rest cream and butter, and continuously stirring the mixture for 3-5 minutes;
and (3) refrigerating and shaping: covering a preservative film on the mixture, placing the mixture into a refrigerator for refrigeration for 20-30 minutes, taking out the mixture after refrigeration, opening the preservative film, then stirring the mixture at a high speed by a stirrer for 20-60 seconds to form bright air holes in the mixture, pouring the mixture into a mold, placing the mixture into the refrigerator for refrigeration, performing refrigeration for 30-60 minutes, taking out the mixture after refrigeration, demolding, uniformly scattering cocoa powder on the surface of the mixture, and finally packaging to finish the preparation of the air chocolate.
Preferably, the raw materials are proportioned as follows: the white granulated sugar is white granulated sugar powder, so that the melting speed can be improved, and the sweetness is more uniform.
Preferably, the raw materials are proportioned as follows: the cream is light cream, and has effects of enhancing immunity and improving disease resistance.
Preferably, the cold storage setting: the agitator is handheld agitator, can improve stirring speed, can reduce churning time simultaneously, labour saving and time saving.
Preferably, the cold storage setting: after the mixture is poured into the mold, air can be injected into the mixture by using an injector, so that the number of air holes in the mixture is increased, and the mouthfeel of the air chocolate is improved.
As preferred in the present invention, the chocolate is prepared by: heating device is digital display heating pot, can the person of being convenient for observe heating temperature, prevents that heating temperature is too high to cause the influence to cocoa butter.
As preferred in the present invention, the chocolate is prepared by: when the cocoa butter is heated and melted in the heating device, the cocoa butter can be turned over through the egg pump, so that the melting efficiency is improved.
As preferred in the present invention, the chocolate is prepared by: agitating unit is multi-functional food agitator, can improve the homogeneity of stirring, and the noise is little simultaneously, conveniently adds the raw materials.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, by adding a proper amount of cocoa butter, white granulated sugar, milk powder, milk, cream, butter and cocoa powder, the mouth feel of the air chocolate can be effectively improved, the nutrition is rich, and the problem that the mouth feel of the air chocolate is poorer as the finished product chocolate needs to be melted and processed again during the manufacturing of the existing air chocolate is solved, so that the air chocolate has the advantage of better mouth feel.
Detailed Description
The technical solutions in the embodiments of the present invention are 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 first embodiment is as follows:
the air chocolate making process and the formula thereof comprise the following steps:
the raw material ratio is as follows: 300 g of cocoa butter, 200 g of white granulated sugar, 15 g of milk powder, 40 g of milk, 100 g of cream, 20 g of butter, 50 g of water and 80 g of cocoa powder;
preparing chocolate: pouring cocoa butter into a heating device, adding water to melt the cocoa butter for 3 minutes, then pouring the melted cocoa butter, white granulated sugar and milk powder into a refiner, finely grinding the cocoa butter, the white granulated sugar and the milk powder to 20 mu m, controlling the temperature in the fine grinding process to be 44 ℃, then pouring the mixture into a stirring device, adding milk, stirring the mixture until the mixture is smooth and fine, then adding 50 g of cream and 10 g of melted butter into the stirring device, continuously stirring the mixture for 1 minute, pouring the rest cream and butter, and continuously stirring the mixture for 3 minutes;
and (3) refrigerating and shaping: covering a preservative film on the mixture, placing the mixture into a refrigerator for refrigeration for 20 minutes, taking out the mixture after refrigeration, opening the preservative film, then stirring the mixture at a high speed by a stirrer for 20 seconds to form bright air holes in the mixture, pouring the mixture into a mold, placing the mold into the refrigerator for refrigeration, refrigerating for 30 minutes, taking out the mold after refrigeration, demolding, uniformly scattering cocoa powder on the surface of the mixture, and finally packaging to finish the preparation of the air chocolate.
Example two:
the air chocolate making process and the formula thereof comprise the following steps:
the raw material ratio is as follows: 350 g of cocoa butter, 300 g of white granulated sugar, 18 g of milk powder, 70 g of milk, 150 g of cream, 25 g of butter, 75 g of water and 90 g of cocoa powder;
preparing chocolate: pouring cocoa butter into a heating device, adding water to melt the cocoa butter for 5 minutes, then pouring the melted cocoa butter, white granulated sugar and milk powder into a refiner, finely grinding the cocoa butter, the white granulated sugar and the milk powder to the fineness of 25 mu m, controlling the temperature in the fine grinding process to be 47 ℃, then pouring the mixture into a stirring device, adding milk, stirring the mixture until the mixture is smooth and fine, then adding 75 g of cream and 13 g of melted butter into the stirring device, continuously stirring the mixture for 2 minutes, pouring the rest of the cream and the butter, and continuously stirring the mixture for 4 minutes;
and (3) refrigerating and shaping: covering a preservative film on the mixture, placing the mixture into a refrigerator for refrigeration for 25 minutes, taking out the mixture after refrigeration, opening the preservative film, then stirring the mixture at a high speed by a stirrer for 40 seconds to form bright air holes in the mixture, pouring the mixture into a mold, placing the mold into the refrigerator for refrigeration, refrigerating for 45 minutes, taking out the mold after refrigeration, demolding, uniformly scattering cocoa powder on the surface of the mixture, and finally packaging to finish the preparation of the air chocolate.
Example three:
the air chocolate making process and the formula thereof comprise the following steps:
the raw material ratio is as follows: 400 g of cocoa butter, 400 g of white granulated sugar, 20 g of milk powder, 100 g of milk, 200 g of cream, 30 g of butter, 100 g of water and 100 g of cocoa powder;
preparing chocolate: pouring cocoa butter into a heating device, adding water to melt the cocoa butter for 7 minutes, then pouring the melted cocoa butter, white granulated sugar and milk powder into a refiner, finely grinding the cocoa butter, the white granulated sugar and the milk powder to the fineness of 30 mu m, controlling the temperature in the fine grinding process at 50 ℃, then pouring the mixture into a stirring device, adding milk, stirring the mixture until the mixture is smooth and fine, then adding 100 g of cream and 15 g of melted butter into the stirring device, continuously stirring the mixture for 3 minutes, pouring the rest cream and butter, and continuously stirring the mixture for 5 minutes;
and (3) refrigerating and shaping: covering a preservative film on the mixture, putting the mixture into a refrigerator for refrigeration for 30 minutes, taking out the mixture after refrigeration, opening the preservative film, then stirring the mixture at a high speed by a stirrer for 60 seconds to form bright air holes in the mixture, pouring the mixture into a mold, putting the mold into the refrigerator for refrigeration, refrigerating for 60 minutes, taking out the mold after refrigeration, then uniformly spreading cocoa powder on the surface of the mixture, and finally packaging to finish the preparation of the air chocolate
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. The air chocolate preparation process and the formula thereof are characterized in that: the method comprises the following steps:
the raw material ratio is as follows: 300-400 g of cocoa butter, 200-400 g of white granulated sugar, 15-20 g of milk powder, 40-100 g of milk, 100-200 g of cream, 20-30 g of butter, 50-100 g of water and 80-100 g of cocoa powder;
preparing chocolate: pouring cocoa butter into a heating device, adding water to melt the cocoa butter for 3-7 minutes, then pouring the melted cocoa butter, white granulated sugar and milk powder into a refiner, finely grinding the cocoa butter, the white granulated sugar and the milk powder to 20-30 mu m, controlling the temperature in the fine grinding process to be 44-50 ℃, then pouring the mixture into a stirring device, adding milk, stirring the mixture to be smooth and fine, then adding 50-100 g of cream and 10-15 g of melted butter into the stirring device, continuously stirring the mixture for 1-3 minutes, pouring the rest cream and butter, and continuously stirring the mixture for 3-5 minutes;
and (3) refrigerating and shaping: covering a preservative film on the mixture, placing the mixture into a refrigerator for refrigeration for 20-30 minutes, taking out the mixture after refrigeration, opening the preservative film, then stirring the mixture at a high speed by a stirrer for 20-60 seconds to form bright air holes in the mixture, pouring the mixture into a mold, placing the mixture into the refrigerator for refrigeration, performing refrigeration for 30-60 minutes, taking out the mixture after refrigeration, demolding, uniformly scattering cocoa powder on the surface of the mixture, and finally packaging to finish the preparation of the air chocolate.
2. The process and formulation for making air chocolate according to claim 1, wherein the process comprises the following steps: the raw material ratio is as follows: the white granulated sugar is white granulated sugar powder, so that the melting speed can be improved, and the sweetness is more uniform.
3. The process and formulation for making air chocolate according to claim 1, wherein the process comprises the following steps: the raw material ratio is as follows: the cream is light cream, and has effects of enhancing immunity and improving disease resistance.
4. The process and formulation for making air chocolate according to claim 1, wherein the process comprises the following steps: and (3) refrigerating and shaping: the agitator is handheld agitator, can improve stirring speed, can reduce churning time simultaneously, labour saving and time saving.
5. The process and formulation for making air chocolate according to claim 1, wherein the process comprises the following steps: and (3) refrigerating and shaping: after the mixture is poured into the mold, air can be injected into the mixture by using an injector, so that the number of air holes in the mixture is increased, and the mouthfeel of the air chocolate is improved.
6. The process and formulation for making air chocolate according to claim 1, wherein the process comprises the following steps: the preparation of the chocolate comprises the following steps: heating device is digital display heating pot, can the person of being convenient for observe heating temperature, prevents that heating temperature is too high to cause the influence to cocoa butter.
7. The process and formulation for making air chocolate according to claim 1, wherein the process comprises the following steps: the preparation of the chocolate comprises the following steps: when the cocoa butter is heated and melted in the heating device, the cocoa butter can be turned over through the egg pump, so that the melting efficiency is improved.
8. The process and formulation for making air chocolate according to claim 1, wherein the process comprises the following steps: the preparation of the chocolate comprises the following steps: agitating unit is multi-functional food agitator, can improve the homogeneity of stirring, and the noise is little simultaneously, conveniently adds the raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110986585.9A CN113768020A (en) | 2021-08-26 | 2021-08-26 | Air chocolate preparation process and formula thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110986585.9A CN113768020A (en) | 2021-08-26 | 2021-08-26 | Air chocolate preparation process and formula thereof |
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| Publication Number | Publication Date |
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| CN113768020A true CN113768020A (en) | 2021-12-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110986585.9A Pending CN113768020A (en) | 2021-08-26 | 2021-08-26 | Air chocolate preparation process and formula thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115843908A (en) * | 2023-02-01 | 2023-03-28 | 苏州斯芬克斯食品有限公司 | Production process and production system of air chocolate |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000116331A (en) * | 1998-10-15 | 2000-04-25 | Asahi Denka Kogyo Kk | Air-containing chocolates and their production |
| CN1321069A (en) * | 1999-08-31 | 2001-11-07 | 不二制油株式会社 | Gas-incorporated chocolate and its production |
| CN1753620A (en) * | 2002-12-23 | 2006-03-29 | 马尔斯公司 | Aerated chocolate with microbubbles for improved stability |
| JP2010207196A (en) * | 2009-03-12 | 2010-09-24 | Morinaga & Co Ltd | Aerated chocolate, baked aerated chocolate, and method for producing the same |
| CN103249312A (en) * | 2010-09-17 | 2013-08-14 | 株式会社明治 | Bubble-containing fat and oil confectionary |
-
2021
- 2021-08-26 CN CN202110986585.9A patent/CN113768020A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000116331A (en) * | 1998-10-15 | 2000-04-25 | Asahi Denka Kogyo Kk | Air-containing chocolates and their production |
| CN1321069A (en) * | 1999-08-31 | 2001-11-07 | 不二制油株式会社 | Gas-incorporated chocolate and its production |
| CN1753620A (en) * | 2002-12-23 | 2006-03-29 | 马尔斯公司 | Aerated chocolate with microbubbles for improved stability |
| JP2010207196A (en) * | 2009-03-12 | 2010-09-24 | Morinaga & Co Ltd | Aerated chocolate, baked aerated chocolate, and method for producing the same |
| CN103249312A (en) * | 2010-09-17 | 2013-08-14 | 株式会社明治 | Bubble-containing fat and oil confectionary |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115843908A (en) * | 2023-02-01 | 2023-03-28 | 苏州斯芬克斯食品有限公司 | Production process and production system of air chocolate |
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