CN113875872A - Preparation method of vinegar-filled chocolate - Google Patents
Preparation method of vinegar-filled chocolate Download PDFInfo
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- CN113875872A CN113875872A CN202010626775.5A CN202010626775A CN113875872A CN 113875872 A CN113875872 A CN 113875872A CN 202010626775 A CN202010626775 A CN 202010626775A CN 113875872 A CN113875872 A CN 113875872A
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- Prior art keywords
- chocolate
- sugar
- vinegar
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- 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
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
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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)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the technical field of food, in particular to a preparation method of vinegar-core chocolate, which comprises the following steps: the method comprises the following steps: preparing ingredients, namely weighing by using an electronic scale, and taking 7.5-12.5kg of white granulated sugar and 0.6-1.5kg of vinegar for later use; step two: accurately grinding the ingredients, selecting chocolate, accurately grinding the ingredients by a chocolate refiner to obtain accurately ground chocolate powder, and putting the chocolate powder into a spraying machine; step three: a boiling stage; step four: a forming stage, adding the sugar liquid obtained in the third step into a casting machine, casting the sugar liquid into a mold through the casting machine, and cooling and crystallizing for 36-72 hours to form a sugar blank; step five: coating the blank, namely putting the sugar blank obtained in the fourth step into a spraying machine, and uniformly spraying chocolate powder in the spraying machine on the sugar blank to realize skinning so as to form a semi-finished product of the grain and the fruit; the preparation method has the advantages of simple process and low preparation cost, meets different requirements of people on tastes by using the white granulated sugar and the vinegar as the taste conditioning materials, has the health-care effect, and has wider market prospect.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food, in particular to a preparation method of vinegar-filled chocolate.
[ background of the invention ]
Along with the living standard of people, the requirements of people on food are higher and higher. Chocolate, as a sweet food, is not only fine and sweet in taste, but also has a strong aroma, and is not only a food or a gift, so that the chocolate is popular with people.
Chocolate is a sweet made of cocoa butter and cocoa butter as main raw materials, and the chocolate has different ingredients added in the manufacturing process, so that the variable appearance of the chocolate is realized. The pure fat chocolate on the market can be divided into: the black chocolate-total cocoa solid content is more than or equal to 30 percent; milk chocolate-total cocoa solids greater than or equal to 25% and total milk solids greater than or equal to 12%; white chocolate-cocoa butter is more than or equal to 20 percent and total milk solid is more than or equal to 14 percent. The chocolate contains no more than 5% of non-cocoa vegetable fat, and besides solid chocolate, filled chocolate such as single chocolate containing walnut, peanut or almond is also available.
However, the traditional solid chocolate only has the fragrance of the chocolate and has single function. The traditional sandwich material of the sandwich chocolate has no health care function, so the problem of single function also exists.
[ summary of the invention ]
The invention aims to provide a preparation method of vinegar-filled chocolate aiming at the defects and shortcomings of the prior art.
The invention relates to a preparation method of vinegar-filled chocolate, which comprises the following steps:
the method comprises the following steps: preparing ingredients, namely weighing by using an electronic scale, and taking 7.5-12.5kg of white granulated sugar and 0.6-1.5kg of vinegar for later use;
step two: accurately grinding the ingredients, selecting chocolate, accurately grinding the ingredients by a chocolate refiner to obtain accurately ground chocolate powder, and placing the finely ground chocolate powder into a spraying machine;
step three: in the boiling stage, the following steps are adopted:
(1) adding 7.5-12.5kg of white granulated sugar into a filter pot;
(2) then, 0.15-0.45kg of water is added, and the mixture is evenly stirred and filtered;
(3) adding the filtered syrup in the step (2) into a syrup boiling pot, and heating and boiling;
(4) heating and decocting to 112-;
step four: a forming stage, adding the sugar liquid obtained in the third step into a casting machine, casting the sugar liquid into a mold through the casting machine, and cooling and crystallizing for 36-72 hours to form a sugar blank;
step five: coating the blank, namely putting the sugar blank obtained in the fourth step into a spraying machine, and uniformly spraying chocolate powder in the spraying machine on the sugar blank to realize skinning so as to form a semi-finished product of the grain and the fruit;
step six: selecting chocolate candies with unfilled corners, cracks, impurities and irregular shapes as qualified chocolate candies;
step seven: and D, packaging the qualified chocolate candies obtained in the step six by using a packaging machine, and sealing by using a sealing machine to form a product.
Further, the refining time of the chocolate in the second step is as follows: the fine grinding fineness is 25-35um after 18-20h, and the fine grinding temperature is 50-55 ℃.
Further, the temperature in the casting machine in the fourth step was controlled at 95-98 ℃.
And further, in the seventh step, the chocolate candies and the packaging bags to be packaged are sterilized by adopting an ultraviolet lamp.
Further, the disinfection time in the seventh step is 25-45 min.
The invention has the beneficial effects that: the invention relates to a preparation method of vinegar-filled chocolate, which is characterized in that white granulated sugar, water and vinegar are adopted to prepare sugar liquid, then the sugar liquid is boiled to form a sugar blank, then the chocolate is finely ground, a spraying machine is used for spraying the chocolate on the sugar blank, and finally, the product is formed by selecting, packaging and sealing; the preparation method has the advantages of simple process and low manufacturing cost, meets different requirements of people on tastes by using the white granulated sugar and the vinegar as the taste conditioning materials, has the health-care effect, and has wider market prospect.
[ detailed description ] embodiments
The present invention will be described in detail with reference to specific examples, wherein the exemplary examples and descriptions are provided only for explaining the present invention and are not intended to limit the present invention.
The preparation method of the vinegar-filled chocolate according to the specific embodiment comprises the following steps:
the method comprises the following steps: preparing ingredients, namely weighing by using an electronic scale, and taking 7.5-12.5kg of white granulated sugar and 0.6-1.5kg of vinegar for later use;
step two: accurately grinding the ingredients, selecting chocolate, accurately grinding the ingredients by a chocolate refiner to obtain accurately ground chocolate powder, and placing the finely ground chocolate powder into a spraying machine;
step three: in the boiling stage, the following steps are adopted:
(1) adding 7.5-12.5kg of white granulated sugar into a filter pot;
(2) then, 0.15-0.45kg of water is added, and the mixture is evenly stirred and filtered;
(3) adding the filtered syrup in the step (2) into a syrup boiling pot, and heating and boiling;
(4) heating and decocting to 112-;
step four: a forming stage, adding the sugar liquid obtained in the third step into a casting machine, casting the sugar liquid into a mold through the casting machine, and cooling and crystallizing for 36-72 hours to form a sugar blank;
step five: coating the blank, namely putting the sugar blank obtained in the fourth step into a spraying machine, and uniformly spraying chocolate powder in the spraying machine on the sugar blank to realize skinning so as to form a semi-finished product of the grain and the fruit;
step six: selecting chocolate candies with unfilled corners, cracks, impurities and irregular shapes as qualified chocolate candies;
step seven: and D, packaging the qualified chocolate candies obtained in the step six by using a packaging machine, and sealing by using a sealing machine to form a product.
Further, the refining time of the chocolate in the second step is as follows: the fine grinding fineness is 25-35um after 18-20h, and the fine grinding temperature is 50-55 ℃.
Further, the temperature in the casting machine in the fourth step was controlled at 95-98 ℃.
And further, in the seventh step, the chocolate candies and the packaging bags to be packaged are sterilized by adopting an ultraviolet lamp.
Further, the disinfection time in the seventh step is 25-45 min.
The working principle of the invention is as follows:
chocolate products on the market generally comprise solid chocolate and hollow chocolate. The solid chocolate mainly reflects the taste of the chocolate, so that the taste requirement of people is met. And the hollow chocolate is generally added with other ingredients, so that the hollow chocolate with different tastes is realized. Traditional hollow chocolates are typically wrapped with walnuts, peanuts or almonds, but also wine-filled chocolates. The chocolate with the taste cannot meet the taste requirement of people.
Vinegar is a fermented sour liquid flavoring agent, and is prepared from Oryza Glutinosa, jowar, rice, semen Maydis, semen Tritici Aestivi, saccharides and wine by fermenting. Is acetic acid-containing liquid brewed from Oryza Glutinosa, rice, testa Tritici, semen Tritici Aestivi, jowar, sugar or wine. The vinegar is an aqueous solution mainly containing 2-9% by mass of acetic acid, and the brewed vinegar contains various amino acids and other trace substances besides acetic acid. The vinegar also has the following functions:
(1) the bibliography: to resolve carbuncle and swelling, disperse water and qi, and kill pathogenic toxin. "
(2) Qianjin dietetic therapy: "treating blood circulation". "
(1) Materia Medica Shi Yi: to break blood circulation, remove symptoms and resolve hard mass, promote digestion, kill toxicity, break stagnation of qi, and clear up phlegm and fluid in heart. "
(3) Rihuazi Bencao: treating puerperal women with wound and incised wound; descending qi can relieve restlessness and break symptoms. For treating the heartache of women, the traditional Chinese medicine composition helps all fish and vegetable poison. "
(4) The book of materia Medica Yan: "Yixue". "
(5) Comment on treatise on febrile diseases: "astringe sore throat". "
(6) Compendium (compendium): "dispel blood stasis". It can be used for treating jaundice and yellow sweat. "
(7) The materia Medica is in the future: to remove blood stasis, remove toxicity, descend qi to promote digestion and stimulate appetite. "
(8) Treatise on medilin: purging liver fire, astringing heart. Treating apoplexy and sleep disorder; lung tonifying and phonic sound production; killing fish and insect, all toxic and latent ascaris. "
(9) A medical lens for appointment (meeting appointment): it is indicated for diarrhea and dysentery. "
(10) The "Renzai of materia Medica": "unprocessed can eliminate toxicity and dampness; it can disperse yang, pacify liver, astringe qi, alleviate wind and dispel pathogenic factors to induce sweating. "
(11) Diet of living with rest spectrum: promoting appetite, nourishing liver, strengthening tendons, warming bones, relieving hangover, resolving food stagnation, descending qi, dispelling pathogenic factors, and removing fish and crab scale toxic substances. "
(12) Modern practical traditional Chinese medicine: "used for treating tuberculosis night sweat, as antiperspirant; also impairs intestinal bleeding of cold syndrome, so as to stop bleeding. "
The design combines the aroma and the unique taste of chocolate with vinegar, and is assisted by white granulated sugar in order to neutralize the acid taste of the vinegar, so that a sugar blank is prepared by using a sugar cooking pot on the basis of the white granulated sugar, and the sugar blank contains the vinegar component to form a vinegar-flavored sugar blank. Thereby having the functional efficacy of vinegar, health care efficacy and unique taste and meeting the requirements of people with different tastes.
The description is further illustrated by the following specific examples:
selecting ingredients: white granulated sugar, water, vinegar and chocolate; the process is as follows: adding 6 jin of water into 20 jin of white granulated sugar, stirring in a filter pot, filtering out impurities, decocting in a sugar boiler to 112 ℃, and adding 2.4 jin of vinegar to form sugar liquid;
then, pouring the decocted sugar liquid into a mold, realizing pouring by using a pouring machine to form a sugar blank, and cooling and crystallizing for 48 hours until the sugar blank is molded;
then putting the mixture into a spraying machine, spraying chocolate and forming the candy; selecting the formed candies, and selecting unqualified candies, wherein the unqualified candies are candies with unfilled corners, cracks, impurities and incomplete shapes;
and packaging and sealing the qualified candies by a packaging machine and a sealing machine. When the above-mentioned processes are implemented in a workshop, the ultraviolet lamp is used for implementing disinfection, and the disinfection time is generally 30 min.
The above description is only a preferred embodiment of the present invention, and all equivalent changes or modifications made according to the features and principles described in the claims of the present invention are included in the scope of the present invention.
Claims (5)
1. A preparation method of vinegar-filled chocolate is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: preparing ingredients, namely weighing by using an electronic scale, and taking 7.5-12.5kg of white granulated sugar and 0.6-1.5kg of vinegar for later use;
step two: accurately grinding the ingredients, selecting chocolate, accurately grinding the ingredients by a chocolate refiner to obtain accurately ground chocolate powder, and putting the chocolate powder into a spraying machine;
step three: in the boiling stage, the following steps are adopted:
(1) adding 7.5-12.5kg of white granulated sugar into a filter pot;
(2) then, 0.15-0.45kg of water is added, and the mixture is evenly stirred and filtered;
(3) adding the filtered syrup in the step (2) into a syrup boiling pot, and heating and boiling;
(4) heating and decocting to 112-;
step four: a forming stage, adding the sugar liquid obtained in the third step into a casting machine, casting the sugar liquid into a mold through the casting machine, and cooling and crystallizing for 36-72 hours to form a sugar blank;
step five: coating the blank, namely putting the sugar blank obtained in the fourth step into a spraying machine, and uniformly spraying chocolate powder in the spraying machine on the sugar blank to realize skinning so as to form a semi-finished product of the grain and the fruit;
step six: selecting chocolate candies with unfilled corners, cracks, impurities and irregular shapes as qualified chocolate candies;
step seven: and C, packaging the qualified chocolate candies obtained in the step six by using a packaging machine, and sealing by using a sealing machine to form a product.
2. The method for preparing a vinegar-filled chocolate according to claim 1, wherein the method comprises the following steps: the refining time of the chocolate in the second step is as follows: the fine grinding fineness is 25-35um after 18-20h, and the fine grinding temperature is 50-55 ℃.
3. The method for preparing a vinegar-filled chocolate according to claim 1, wherein the method comprises the following steps: the temperature in the casting machine in the fourth step is controlled at 95-98 ℃.
4. The method for preparing a vinegar-filled chocolate according to claim 1, wherein the method comprises the following steps: and seventhly, sterilizing the chocolate candies and the packaging bags to be packaged by adopting an ultraviolet lamp.
5. The method for preparing a vinegar-filled chocolate according to claim 4, wherein the method comprises the following steps: the disinfection time in the seventh step is 25-45 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010626775.5A CN113875872A (en) | 2020-07-01 | 2020-07-01 | Preparation method of vinegar-filled chocolate |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010626775.5A CN113875872A (en) | 2020-07-01 | 2020-07-01 | Preparation method of vinegar-filled chocolate |
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| CN113875872A true CN113875872A (en) | 2022-01-04 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1647676A (en) * | 2005-01-16 | 2005-08-03 | 林义鸿 | Fragile skin lollipop and its making method |
| CN101803668A (en) * | 2010-04-20 | 2010-08-18 | 康纯 | Chocolate-coated candies |
| CN105010689A (en) * | 2015-07-27 | 2015-11-04 | 丹东君澳食品有限公司 | Preparation method of strawberry sandwich chocolate |
| CN110604204A (en) * | 2019-08-28 | 2019-12-24 | 湖北神丹健康食品有限公司 | Salted egg yolk filled chocolate and preparation method thereof |
| CN111096384A (en) * | 2020-01-19 | 2020-05-05 | 山西醯谷源生物科技有限公司 | Vinegar-center-containing chocolate and preparation method thereof |
-
2020
- 2020-07-01 CN CN202010626775.5A patent/CN113875872A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1647676A (en) * | 2005-01-16 | 2005-08-03 | 林义鸿 | Fragile skin lollipop and its making method |
| CN101803668A (en) * | 2010-04-20 | 2010-08-18 | 康纯 | Chocolate-coated candies |
| CN105010689A (en) * | 2015-07-27 | 2015-11-04 | 丹东君澳食品有限公司 | Preparation method of strawberry sandwich chocolate |
| CN110604204A (en) * | 2019-08-28 | 2019-12-24 | 湖北神丹健康食品有限公司 | Salted egg yolk filled chocolate and preparation method thereof |
| CN111096384A (en) * | 2020-01-19 | 2020-05-05 | 山西醯谷源生物科技有限公司 | Vinegar-center-containing chocolate and preparation method thereof |
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