CN117752002A - Preparation method of temperature-resistant freeze-dried chocolate - Google Patents
Preparation method of temperature-resistant freeze-dried chocolate Download PDFInfo
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- CN117752002A CN117752002A CN202410164118.1A CN202410164118A CN117752002A CN 117752002 A CN117752002 A CN 117752002A CN 202410164118 A CN202410164118 A CN 202410164118A CN 117752002 A CN117752002 A CN 117752002A
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- Confectionery (AREA)
Abstract
The invention belongs to the field of food processing, and relates to a preparation method of temperature-resistant freeze-dried chocolate. The preparation method of the freeze-dried chocolate comprises the following steps: obtaining raw materials, proportioning, mixing and dissolving, and filtering; sieving powder, mixing with water, adding cocoa solution, and maintaining the temperature; homogenizing and then injection molding: the feed liquid is put into an injection molding machine and instilled into a mold for molding; transferring the instilled material to a quick freezing room for quick freezing, wherein the storage temperature is not higher than minus 35 ℃ and the time is not less than 3 hours; demoulding the quick-frozen material, paving a tray, and freezing; vacuum freeze drying: and (5) carrying out vacuum drying on the frozen material. The preparation method of the freeze-dried chocolate does not need complex equipment, and the prepared chocolate can not be melted and deformed at a higher temperature, and keeps higher cocoa butter content and proper granularity, and has sweet taste.
Description
Technical Field
The invention belongs to the field of food processing, and relates to a preparation method of temperature-resistant freeze-dried chocolate and a freeze-dried chocolate product.
Background
Chocolate is a food popular with the public, and in the process of manufacturing and storing the traditional chocolate, temperature regulation and control are very key links, so that the storage and transportation cost and the sales cost of the chocolate are seriously increased, and the chocolate is also one of important reasons for the existence of light and vigorous seasons in the sales of the chocolate. In order to further improve the stability of chocolate in different situations, reduce the production and storage costs of chocolate, freeze-dried chocolate has been developed.
With the continuous upgrading and improvement of the freeze-drying technology, the quantity and the taste of the freeze-dried chocolate are continuously improved. Many of the freeze-dried chocolate products on the market today contain additives such as fruit. For example, there is a domestic invention to provide a watermelon freeze-dried chocolate, which is prepared by the steps of chipping watermelon pulp, freeze-drying, coating with chocolate liquor, cooling, refrigerating, packaging, and the like, and contains abundant potassium, phosphorus, vitamins, antioxidant substances and phenethylamine while retaining the flavor and nutrition of watermelon. However, in order to retain the unique nutrition and flavor of the watermelon, the chocolate is only mixed with the inner sandwich by the way of coating the outer layer with sizing and wrapping, the chocolate is not subjected to freeze-drying treatment, and the chocolate is still easy to melt and deform when being heated. One European patent discloses a freeze-dried food product comprising a freeze-dried chocolate preparation process, wherein grease is added during the process of making liquid or sauce, and the freeze-dried food product has a better silky mouthfeel than other freeze-dried food products. However, after the chocolate product manufactured by the preparation process is packaged, the problems of grease precipitation, tackiness and pollution to the packaging materials are easy to occur, and even the problems of product deformation are caused, so that the heat stability and the taste are still to be improved. Therefore, the process of making freeze-dried chocolate has yet to be further improved.
Disclosure of Invention
The invention provides a preparation method of temperature-resistant freeze-dried chocolate, which comprises the following steps: preparing a cocoa solution according to a chocolate formulation to maintain it in a liquid mixture state; then, quick-freezing the cocoa solution, wherein the temperature is not higher than-30 ℃ and the time is more than or equal to 3 hours.
Specifically, the preparation method of the temperature-resistant freeze-dried chocolate comprises the following steps:
s1, controlling the material temperature at 40-60 ℃ when preparing the cocoa solution;
s2, quick-freezing the cocoa solution at the temperature of-35 to-45 ℃;
s3, tempering after quick-freezing, wherein the tempering temperature is-2-6 ℃ and the tempering time is not more than 40min;
s4, tempering and then placing at the temperature of minus 30 to minus 40 ℃ for at least 2.5 hours;
s5, vacuum drying is carried out at the temperature ranging from minus 25 ℃ to 35 ℃ for at least 3 hours.
Preferably, in the step S1, the material temperature of the cocoa solution is controlled between 45 and 55 ℃; more preferably, the temperature is controlled between 50 and 52 ℃.
Preferably, in the step S2, the quick-freezing temperature is-35 to-42 ℃; more preferably, the quick-freezing temperature is-36 to-40 ℃.
Preferably, in the step S3, the tempering temperature is 0-6 ℃ and the time is 15-30 min; more preferably, the tempering temperature is 1-4 ℃ and the tempering time is 18-25 min.
Preferably, in the step S4, the steel is placed at the temperature of minus 32 ℃ to minus 37 ℃ for at least 2.5 hours after tempering; more preferably, the temperature is set at-33 to-36 ℃ or the time is at least 3 hours after tempering.
Preferably, in step S5, the time for vacuum freezing is not less than 20 hours; more preferably 24-30h.
Preferably, one or more of steps S1 to S5 are performed in a nitrogen atmosphere, and freezing is performed using liquid nitrogen.
Further, the preparation method of the temperature-resistant freeze-dried chocolate further comprises the following steps:
obtaining raw materials including, but not limited to: cocoa mass, cocoa butter, maltitol, cocoa powder;
and (3) batching: the cocoa mass and the cocoa butter are weighed one by one according to the product formula and the quantity requirement, and the powder is measured separately;
mixing and dissolving: melting cocoa mass and cocoa butter in water to form cocoa solution, and filtering; sieving the powder, uniformly mixing the powder with water, adding a cocoa solution, and keeping the temperature of the powder at 40-70 ℃;
homogenizing: the materials are uniformly mixed;
injection molding: the cocoa solution is put into an injection molding machine and instilled into a mold for molding.
Preferably, the water temperature for melting the water when the cocoa solution is mixed and dissolved is 45-55 ℃.
Preferably, the cocoa solution is filtered using a screen, the screen not being greater than 100 mesh; the screen mesh is not more than 30 meshes when the powder is filtered.
Homogenizing involves treating a material (e.g., a liquid) by specific mechanical methods to achieve refinement and smoothing of the microstructure. This process typically involves the action of extrusion, strong impact and decompression expansion, which breaks up the dispersed material even smaller, thus allowing for a more uniform intermixing between the materials. CCP2 is the meaning of the second quality control point. In the present invention, the preferred homogenization conditions are: homogenizing under high speed shearing at 40-50 deg.C for 30-45 min. In a preferred embodiment of the invention, homogenization is accomplished by shearing at high speed for 40min at 45 ℃ and the particle size is less than or equal to 30 μm.
Specifically, the preparation method of the temperature-resistant freeze-dried chocolate comprises the following steps:
(1) Obtaining feedstock including, but not limited to: cocoa mass, cocoa butter, maltitol, cocoa powder;
(2) And (3) proportioning: the cocoa mass and the cocoa butter are weighed one by one according to the product formula and the quantity requirement, and the powder is measured separately;
(3) Mixing and dissolving: melting cocoa mass and cocoa butter in water to form cocoa solution, and filtering; sieving the powder, uniformly mixing the powder with water, adding a cocoa solution, and keeping the temperature of the powder at 40-60 ℃;
(4) Homogenizing:
(5) Injection molding: the feed liquid is put into an injection molding machine and instilled into a mold for molding;
(6) Quick-freezing: transferring the instilled material to a quick freezing room for quick freezing, wherein the storage temperature is not higher than minus 35 ℃ and the time is not less than 3 hours;
(7) Demolding: demoulding the quick-frozen material, paving a tray, and freezing;
(8) Vacuum freeze drying: and (3) carrying out vacuum drying on the frozen material, wherein the vacuum degree is 15-35Pa, and the time is 24-30h.
Preferably, the powder further comprises one or more of inulin, coffee powder, plant extract, soybean lecithin or natural edible spice.
Preferably, the cocoa solution melts in water with a water temperature of 45-55 ℃.
Preferably, the cocoa solution is filtered using a screen, the screen not being greater than 100 mesh; the screen mesh is not more than 30 meshes when the powder is filtered.
Preferably, in step (3), the temperature of the mixed cocoa solution is controlled between 50 and 55 ℃.
Preferably, the temperature of the freezing warehouse in the step (6) is controlled between minus 35 ℃ and minus 40 ℃.
Preferably, the time of vacuum drying in step (8) is 24h to 30h. In a preferred embodiment of the invention, a rapid liquid nitrogen freeze drying (15 min quick freezing) method is adopted at the temperature of minus 30-40 ℃ and the whole package is filled with nitrogen for fresh keeping.
The invention also provides corresponding temperature-resistant freeze-dried chocolate, which is prepared by using the preparation method of the temperature-resistant freeze-dried chocolate. The test results show that the temperature-resistant freeze-dried chocolate manufactured at 70+deg.C is basically unchanged. On the premise of consistent formula with the traditional pure cocoa butter chocolate, the chocolate is treated by the preparation method provided by the invention and has better temperature resistance.
Preferably, the content of the cocoa butter in the temperature-resistant freeze-dried chocolate is not less than 4%, more preferably not less than 30% by mass. As shown in the preferred examples of the specific embodiments of the present invention, the freeze-drying method of the present invention can be applied to various cocoa butter-proportioned chocolate, and the granularity is 15-30 μm, and can better promote the heat-resistant stability thereof on the basis of keeping the mouthfeel. The method of the invention has wide applicability, and is also applicable to chocolate with high cocoa butter content. For example, the content of cocoa butter in the freeze-dried chocolate is not less than 30, 35, 40, 45, 50, 55, 60, etc., mass percent. For example, chocolate with a cocoa butter content of 55% was frozen in the manner of examples 6-8 according to the invention, and the finished chocolate could be stored at 70℃ for 30 minutes without significant change, without melting, and without sticking to the hands.
Preferably, the freeze-dried chocolate contains one or more of the following materials: cocoa mass, cocoa butter, maltitol, cocoa powder, etc. Optionally inulin, soybean phospholipid, natural edible spice, etc.
The freeze-dried chocolate manufacturing method can be used for manufacturing freeze-dried chocolate. The prepared freeze-dried chocolate has fragrant and sweet taste, more importantly, has good temperature resistance, and can be placed at room temperature without deformation, melting and sticking hands. Even if the freeze-dried chocolate is placed for half an hour in summer, the hard and crisp handfeel of the freeze-dried chocolate can be maintained, the freeze-dried chocolate is not greasy and melted, and the taste is still sweet and delicious.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings that are needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
Fig. 1 is a flow chart of a method of making a freeze-dried chocolate.
Fig. 2 is a schematic diagram of a process for making temperature resistant chocolate.
Detailed Description
The method for preparing the freeze-dried chocolate is described as follows.
Raw and auxiliary materials: cocoa mass, cocoa butter, maltitol, cocoa powder, inulin, soy lecithin, natural flavourings.
1. Checking and accepting raw materials: various raw materials and auxiliary materials are purchased from a supplier with qualified evaluation, the three kinds of evidence are complete, the raw materials and auxiliary materials are checked and accepted batch by batch, the qualified raw materials and auxiliary materials can be put in storage, and the unqualified check and acceptance are processed for returning goods.
2. Temporary storage of raw materials: after the raw materials, the auxiliary materials and the like are checked to be qualified by product management personnel, the warehouse department handles the warehouse entry procedure, and a billing account is established to match the account card.
3. And (3) batching: the workshop batching workers weigh the cocoa liquor blocks and the cocoa butter one by one according to the product formula and the quantity requirements, weigh the cocoa liquor blocks and the cocoa butter into a material barrel, and measure other powder materials by using food bags separately, and seal the materials for standby after identification.
4. Mixing and dissolving:
(1) And (3) melting the cocoa mass and the cocoa butter in a water-proof manner (the water temperature is 50+/-5 ℃), weighing a part of water according to the formula requirement after the cocoa mass and the cocoa butter are completely melted, adding the water into the melted cocoa solution, and filtering the feed liquid through a 100-mesh screen to prevent foreign matters from being mixed.
(2) Sieving with 30 mesh sieve before feeding into the batching tank to prevent foreign matters from mixing. Adding the rest water into a material mixing tank, adding the sieved powder, starting a high-shear stirring paddle, and heating to 55 ℃. The cocoa solution was poured in and the final batch temperature was maintained at 55 ℃ ± 5 ℃.
(3) And (3) checking and recording the screen cloth and the screen cloth inspection frequency before and after each screening, if the screen cloth is found to be damaged, replacing the screen cloth with the same specification, confirming that the deviated product is screened again for the deviated product, and if the screen cloth foreign matters are found, reporting a production main pipe, tracing the source of the foreign matters, carrying out cause analysis and providing corrective measures.
5. Homogenizing: the primary pressure is 10Mpa, and the secondary pressure is 5Mpa.
6. Injection molding: and (3) feeding the feed liquid into an injection molding machine, and instilling the feed liquid into a mold for molding.
7. Quick-freezing: transferring the instilled material into a quick freezing room for quick freezing, and storing at-35-40deg.C for 3h or more
8. Demolding: and (5) demoulding the quick-frozen material on a demoulding machine, transferring the material to an upper tray, paving the tray, and freezing.
9. Vacuum freeze drying: and pushing the frozen materials into a freeze-drying bin, closing the bin door, starting a vacuum system, and starting vacuum drying.
Table 1 evaluation criteria for sensory attributes
The invention is further illustrated below in connection with specific embodiments. It should be understood that the particular embodiments described herein are presented by way of example and not limitation. The principal features of the invention may be used in various embodiments without departing from the scope of the invention.
Example 1
The specific formulation of chocolate is shown in table 2.
Table 2 chocolate specific formulation a
| Sequence number | Composition of the components | Dosage (%) |
| 1 | Maltitol | 36.45 |
| 2 | Cocoa butter | 31.9 |
| 3 | Cocoa mass | 16 |
| 4 | Cocoa powder | 6 |
| 5 | Coffee powder | 9 |
| 6 | Coffee essence | 0.15 |
| 7 | Soybean lecithin | 0.3 |
| 8 | Vanillin | 0.2 |
And (3) melting the cocoa mass and the cocoa butter in a water-proof manner (the water temperature is 50 ℃), weighing a part of water according to the formula requirement after the cocoa mass and the cocoa butter are completely melted, adding the water into the melted cocoa solution, and filtering the feed liquid through a 100-mesh screen to avoid foreign matters. Sieving with 30 mesh sieve before feeding into the batching tank to prevent foreign matters from mixing. The rest water is added into a batching tank, sieved powder is put into the batching tank, high shearing is started, and the mixture is heated to 55 ℃. The cocoa solution was poured in and the final batch temperature was maintained at 55 ℃ ± 2 ℃. Adding inulin into water to prepare 45% solution, and adding the prepared material, wherein the inulin accounts for 10% of the total weight of the material in mass ratio.
The materials are uniformly mixed by the step of homogenizing (primary pressure is 10Mpa, secondary pressure is 5 Mpa), and then the feed liquid is put into an injection molding machine and is molded in a instilling mold. And (3) transferring the instilled material to a quick freezing room for quick freezing, and storing at the temperature of minus 35+/-1 ℃ for 4 hours. And (5) demoulding the quick-frozen material on a demoulding machine, transferring the material to an upper tray, paving the tray, and freezing. And pushing the frozen materials into a freeze-drying bin, closing the bin door, starting a vacuum system, and starting vacuum drying.
The temperature resistance test shows that the prepared freeze-dried chocolate has the moisture content of 0.84 and the mass fraction, can be kept not melted at room temperature (22-29 ℃) and has slightly deepened color after being kept at 30 ℃ for 30 minutes, but has no sticky hand feeling and no reduction of hardness; after the product is kept at 40 ℃ for 30 minutes, the color is slightly deepened, the hardness is slightly reduced, but the product is not sticky in hand feeling, is not sticky to packages, is not changed in melting deformation and the like, and has good taste.
Example 2
Chocolate was formulated according to the formulation of example 1. And (3) melting the cocoa mass and the cocoa butter in a water-proof manner (the water temperature is 50 ℃), weighing a part of water according to the formula requirement after the cocoa mass and the cocoa butter are completely melted, adding the water into the melted cocoa solution, and filtering the feed liquid through a 100-mesh screen to avoid foreign matters. Sieving with 30 mesh sieve before feeding into the batching tank to prevent foreign matters from mixing. The rest water is added into a batching tank, sieved powder is put into the batching tank, high shearing is started, and the mixture is heated to 55 ℃. The cocoa solution was poured in and the final batch temperature was maintained at 55 ℃ ± 2 ℃.
The materials are uniformly mixed by the step of homogenizing (primary pressure is 10Mpa, secondary pressure is 5 Mpa), and then the feed liquid is put into an injection molding machine and is molded in a instilling mold. And (3) transferring the instilled material to a quick freezing room for quick freezing, and storing at the temperature of minus 35+/-1 ℃ for 4 hours. And (5) demoulding the quick-frozen materials on a demoulding machine, transferring the quick-frozen materials to an upper tray, and paving the tray. After tray laying, the mixture was left at-2℃for 30min, and then rapidly frozen at-35℃for 2.5h. And pushing the frozen materials into a freeze-drying bin, closing the bin door, starting a vacuum system, and starting vacuum drying.
The temperature resistance test shows that the prepared freeze-dried chocolate has the moisture content of 0.44 and the mass fraction, can be kept not melted at room temperature (22-29 ℃), has slightly deepened color after being kept at 30 ℃ for 30 minutes at 40 ℃, but has no sticky hand feeling and no reduction in hardness; after the product is kept at 50 ℃ for 30 minutes, the color is slightly deepened, the hardness is slightly reduced, but the product is not sticky in hand feeling, is not sticky to packages, is not changed in melting deformation and the like, and has good taste.
Example 3
Chocolate was formulated according to the formulation of example 1. And (3) melting the cocoa mass and the cocoa butter in a water-proof manner (the water temperature is 50 ℃), weighing a part of water according to the formula requirement after the cocoa mass and the cocoa butter are completely melted, adding the water into the melted cocoa solution, and filtering the feed liquid through a 100-mesh screen to avoid foreign matters. Sieving with 30 mesh sieve before feeding into the batching tank to prevent foreign matters from mixing. The rest water is added into a batching tank, sieved powder is put into the batching tank, high shearing is started, and the mixture is heated to 55 ℃. The cocoa solution was poured in and the final batch temperature was maintained at 55 ℃ ± 2 ℃.
The materials are uniformly mixed by the step of homogenizing (primary pressure is 10Mpa, secondary pressure is 5 Mpa), and then the feed liquid is put into an injection molding machine and is molded in a instilling mold. And (3) transferring the instilled material to a quick freezing room for quick freezing, and storing at the temperature of minus 35+/-1 ℃ for 4 hours. And (5) demoulding the quick-frozen materials on a demoulding machine, transferring the quick-frozen materials to an upper tray, and paving the tray. After tray laying, the mixture was left at 0℃for 30min, and then rapidly frozen at-35℃for 2.5h. And pushing the frozen materials into a freeze-drying bin, closing the bin door, starting a vacuum system, and starting vacuum drying.
The temperature resistance test shows that the prepared freeze-dried chocolate has the moisture content of 0.59 and the mass fraction, can be kept not to melt at room temperature (22-26 ℃) and has no change in appearance after being kept at 30 ℃ for 30 minutes at 40 ℃ and 50 ℃. The color of the chocolate is slightly deepened after the chocolate is kept at 60 ℃ for 30 minutes, but the chocolate is not sticky in hand feeling and does not decrease in hardness; after the mixture is kept at 70 ℃ for 30 minutes, the color is slightly deepened, the hardness is slightly reduced, but the mixture is not sticky in hand feeling and good in taste.
Example 4
Chocolate was formulated according to the formulation of example 1. And (3) melting the cocoa mass and the cocoa butter in a water-proof manner (the water temperature is 50 ℃), weighing a part of water according to the formula requirement after the cocoa mass and the cocoa butter are completely melted, adding the water into the melted cocoa solution, and filtering the feed liquid through a 100-mesh screen to avoid foreign matters. Sieving with 30 mesh sieve before feeding into the batching tank to prevent foreign matters from mixing. The rest water is added into a batching tank, sieved powder is put into the batching tank, high shearing is started, and the mixture is heated to 55 ℃. The cocoa solution was poured in and the final batch temperature was maintained at 55 ℃ ± 2 ℃.
The materials are uniformly mixed by the step of homogenizing (primary pressure is 10Mpa, secondary pressure is 5 Mpa), and then the feed liquid is put into an injection molding machine and is molded in a instilling mold. And (3) transferring the instilled material to a quick freezing room for quick freezing, and storing at the temperature of minus 35+/-1 ℃ for 4 hours. And (5) demoulding the quick-frozen materials on a demoulding machine, transferring the quick-frozen materials to an upper tray, and paving the tray. After tray laying, the mixture was left at 0℃for 20min and then rapidly frozen at-35℃for 2.5h. And pushing the frozen materials into a freeze-drying bin, closing the bin door, starting a vacuum system, and starting vacuum drying.
The temperature resistance test shows that the prepared freeze-dried chocolate has the moisture content of 0.56 and the mass fraction, can be kept not to melt at room temperature (22-26 ℃), and has no change in appearance after being kept at 30 ℃, 40 ℃, 50 ℃ and 60 ℃ for 30 minutes. The color of the chocolate is slightly deepened after the chocolate is kept at 70 ℃ for 30 minutes, the hardness is slightly reduced, but the chocolate has non-sticky hand feeling; after being kept at 80 ℃ for 30 minutes, the color is slightly deepened, the hardness is slightly reduced, the hand feeling is slightly sticky, and the taste is still good.
Example 5
Chocolate was formulated according to the formulation of example 1. And (3) melting the cocoa mass and the cocoa butter in a water-proof manner (the water temperature is 50 ℃), weighing a part of water according to the formula requirement after the cocoa mass and the cocoa butter are completely melted, adding the water into the melted cocoa solution, and filtering the feed liquid through a 100-mesh screen to avoid foreign matters. Sieving with 30 mesh sieve before feeding into the batching tank to prevent foreign matters from mixing. The rest water is added into a batching tank, sieved powder is put into the batching tank, high shearing is started, and the mixture is heated to 55 ℃. The cocoa solution was poured in and the final batch temperature was maintained at 55 ℃ ± 2 ℃.
The materials are uniformly mixed by the step of homogenizing (primary pressure is 10Mpa, secondary pressure is 5 Mpa), and then the feed liquid is put into an injection molding machine and is molded in a instilling mold. And (3) transferring the instilled material to a quick freezing room for quick freezing, and storing at the temperature of minus 35+/-1 ℃ for 4 hours. And (5) demoulding the quick-frozen materials on a demoulding machine, transferring the quick-frozen materials to an upper tray, and paving the tray. After tray laying, the mixture was left at 0℃for 15min, and then rapidly frozen at-37℃for 2.5h. And pushing the frozen materials into a freeze-drying bin, closing the bin door, starting a vacuum system, and starting vacuum drying.
The temperature resistance test shows that the prepared freeze-dried chocolate has the moisture content of 0.75 and the mass fraction, can be kept not to melt at room temperature (22-26 ℃) and has no change in appearance after being kept at 30 ℃ for 30 minutes at 40 ℃ and 50 ℃. The color of the chocolate is slightly deepened after the chocolate is continuously placed for 30 minutes at 60 ℃, but the chocolate is not sticky in hand feeling, free from reduction in hardness, free from adhesion to packages, free from variation such as melting deformation and good in taste.
Example 6
Chocolate was formulated according to the formulation of example 1. And (3) melting the cocoa mass and the cocoa butter in a water-proof manner (the water temperature is 50 ℃), weighing a part of water according to the formula requirement after the cocoa mass and the cocoa butter are completely melted, adding the water into the melted cocoa solution, and filtering the feed liquid through a 100-mesh screen to avoid foreign matters. Sieving with 30 mesh sieve before feeding into the batching tank to prevent foreign matters from mixing. The rest water is added into a batching tank, sieved powder is put into the batching tank, high shearing is started, and the mixture is heated to 55 ℃. The cocoa solution was poured in and the final batch temperature was maintained at 55 ℃ ± 2 ℃.
The materials are uniformly mixed by the step of homogenizing (primary pressure is 10Mpa, secondary pressure is 5 Mpa), and then the feed liquid is put into an injection molding machine and is molded in a instilling mold. And (3) transferring the instilled material to a quick freezing room for quick freezing, and storing at the temperature of minus 35+/-1 ℃ for 4 hours. And (5) demoulding the quick-frozen materials on a demoulding machine, transferring the quick-frozen materials to an upper tray, and paving the tray. After tray laying, the mixture was left at 4℃for 20min and then rapidly frozen at-35℃for 2.5h. And pushing the frozen materials into a freeze-drying bin, closing the bin door, starting a vacuum system, and starting vacuum drying.
The temperature resistance test shows that the prepared freeze-dried chocolate has the moisture content of 0.78 and the mass fraction, can be kept not to melt at room temperature (22-26 ℃), and has no change in appearance after being kept at 30 ℃, 40 ℃, 50 ℃ and 60 ℃ for 30 minutes. The color of the freeze-dried chocolate is slightly deepened after the freeze-dried chocolate is kept at 70 ℃ for 30 minutes, the hardness is slightly reduced, but the hand feeling is not sticky; after being kept at 80 ℃ for 30 minutes, the color is slightly deepened, the hardness is slightly reduced, the hand feeling is slightly sticky, and the taste is still good.
Example 7
Chocolate was formulated according to the formulation of example 1. And (3) melting the cocoa mass and the cocoa butter in a water-proof manner (the water temperature is 50 ℃), weighing a part of water according to the formula requirement after the cocoa mass and the cocoa butter are completely melted, adding the water into the melted cocoa solution, and filtering the feed liquid through a 100-mesh screen to avoid foreign matters. Sieving with 30 mesh sieve before feeding into the batching tank to prevent foreign matters from mixing. The rest water is added into a batching tank, sieved powder is put into the batching tank, high shearing is started, and the mixture is heated to 55 ℃. The cocoa solution was poured in and the final batch temperature was maintained at 55 ℃ ± 2 ℃.
The materials are uniformly mixed by the step of homogenizing (primary pressure is 10Mpa, secondary pressure is 5 Mpa), and then the feed liquid is put into an injection molding machine and is molded in a instilling mold. And (3) transferring the instilled material to a quick freezing room for quick freezing, and storing at the temperature of minus 35+/-1 ℃ for 4 hours. And (5) demoulding the quick-frozen materials on a demoulding machine, transferring the quick-frozen materials to an upper tray, and paving the tray. After tray laying, the mixture was left at 4℃for 20min, and then rapidly frozen at-35℃for 3h. And pushing the frozen materials into a freeze-drying bin, closing the bin door, starting a vacuum system, and starting vacuum drying.
The temperature resistance test shows that the prepared freeze-dried chocolate has the moisture content of 0.67 and the mass fraction, can be kept not to melt at room temperature (22-26 ℃), and has no change in appearance after being continuously placed at 30 ℃, 40 ℃, 50 ℃, 60 ℃ and 70 ℃ for 30 minutes. The freeze-dried chocolate has deepened color and reduced hardness after being kept at 80 ℃ for 30 minutes, but has non-sticky hand feeling; after being kept at 75 ℃ for 30 minutes, the color is slightly deepened, the hardness is slightly reduced, the hand feeling is slightly sticky, and the taste is still good.
Example 8
Chocolate was formulated according to the formulation of example 1. And (3) melting the cocoa mass and the cocoa butter in a water-proof manner (the water temperature is 50 ℃), weighing a part of water according to the formula requirement after the cocoa mass and the cocoa butter are completely melted, adding the water into the melted cocoa solution, and filtering the feed liquid through a 100-mesh screen to avoid foreign matters. Sieving with 30 mesh sieve before feeding into the batching tank to prevent foreign matters from mixing. The rest water is added into a batching tank, sieved powder is put into the batching tank, high shearing is started, and the mixture is heated to 55 ℃. The cocoa solution was poured in and the final batch temperature was maintained at 55 ℃ ± 2 ℃.
The materials are uniformly mixed by the step of homogenizing (primary pressure is 10Mpa, secondary pressure is 5 Mpa), and then the feed liquid is put into an injection molding machine and is molded in a instilling mold. And (3) transferring the instilled material to a quick freezing room for quick freezing, and storing at the temperature of minus 35+/-1 ℃ for 4 hours. And (5) demoulding the quick-frozen materials on a demoulding machine, transferring the quick-frozen materials to an upper tray, and paving the tray. After tray laying, the mixture was left at 4℃for 20min, and then rapidly frozen at-35℃for 4h. And pushing the frozen materials into a freeze-drying bin, closing the bin door, starting a vacuum system, and starting vacuum drying.
The temperature resistance test shows that the prepared freeze-dried chocolate has the moisture content of 0.69 and the mass fraction, can be kept not to melt at room temperature (22-26 ℃), and has no change in appearance after being continuously placed at 30 ℃, 40 ℃, 50 ℃, 60 ℃ and 70 ℃ for 30 minutes. The freeze-dried chocolate has deepened color and reduced hardness after being kept at 80 ℃ for 30 minutes, but has non-sticky hand feeling; after being kept at 75 ℃ for 30 minutes, the color is slightly deepened, the hardness is slightly reduced, the hand feeling is slightly sticky, and the taste is still good.
Example 9
Chocolate was formulated according to the formulation of example 1. And (3) melting the cocoa mass and the cocoa butter in a water-proof manner (the water temperature is 50 ℃), weighing a part of water according to the formula requirement after the cocoa mass and the cocoa butter are completely melted, adding the water into the melted cocoa solution, and filtering the feed liquid through a 100-mesh screen to avoid foreign matters. Sieving with 30 mesh sieve before feeding into the batching tank to prevent foreign matters from mixing. The rest water is added into a batching tank, sieved powder is put into the batching tank, high shearing is started, and the mixture is heated to 55 ℃. The cocoa solution was poured in and the final batch temperature was maintained at 55 ℃ ± 2 ℃.
The materials are uniformly mixed by the step of homogenizing (primary pressure is 10Mpa, secondary pressure is 5 Mpa), and then the feed liquid is put into an injection molding machine and is molded in a instilling mold. And (3) transferring the instilled material to a quick freezing room for quick freezing, and storing at the temperature of minus 35+/-1 ℃ for 4 hours. And (5) demoulding the quick-frozen materials on a demoulding machine, transferring the quick-frozen materials to an upper tray, and paving the tray. After tray laying, the mixture was left at 4℃for 20min, and then rapidly frozen at-35℃for 5h. And pushing the frozen materials into a freeze-drying bin, closing the bin door, starting a vacuum system, and starting vacuum drying.
The temperature resistance test shows that the prepared freeze-dried chocolate has the moisture content of 0.62 and the mass fraction, can be kept not to melt at room temperature (22-26 ℃), and has no change in appearance after being kept at 30 ℃, 40 ℃, 50 ℃ and 60 ℃ for 30 minutes. The freeze-dried chocolate has deepened color and reduced hardness after being kept at 70 ℃ for 30 minutes, but has non-sticky hand feeling; the mouthfeel is still good.
Example 10
Chocolate was formulated according to the formulation of table 3.
Table 3 chocolate specific formulation B
| Sequence number | Composition of the components | Dosage (%) |
| 1 | Maltitol | 17.80 |
| 2 | Cocoa butter | 30.00 |
| 3 | Cocoa mass | 38.70 |
| 4 | Cocoa powder | 12.70 |
| 5 | Soybean lecithin | 0.30 |
| 6 | Coconut oil | 0.50 |
And (3) melting the cocoa mass and the cocoa butter in a water-proof manner (the water temperature is 50 ℃), weighing a part of water according to the formula requirement after the cocoa mass and the cocoa butter are completely melted, adding the water into the melted cocoa solution, and filtering the feed liquid through a 100-mesh screen to avoid foreign matters. Sieving with 30 mesh sieve before feeding into the batching tank to prevent foreign matters from mixing. The rest water is added into a batching tank, sieved powder is put into the batching tank, high shearing is started, and the mixture is heated to 55 ℃. The cocoa solution was poured in and the final batch temperature was maintained at 55 ℃ ± 2 ℃.
The materials are uniformly mixed by the step of homogenizing (primary pressure is 10Mpa, secondary pressure is 5 Mpa), and then the feed liquid is put into an injection molding machine and is molded in a instilling mold. And (3) transferring the instilled material to a quick freezing room for quick freezing, and storing at the temperature of minus 35+/-1 ℃ for 4 hours. And (5) demoulding the quick-frozen materials on a demoulding machine, transferring the quick-frozen materials to an upper tray, and paving the tray. After tray laying, the mixture was left at 4℃for 15min and then rapidly frozen at-35℃for 2.5h. And pushing the frozen materials into a freeze-drying bin, closing the bin door, starting a vacuum system, and starting vacuum drying.
The temperature resistance test shows that the prepared freeze-dried chocolate has the moisture content of 0.69 and the mass fraction, can be kept not to melt at room temperature (22-26 ℃), and has no change in appearance after being continuously placed at 30 ℃, 40 ℃, 50 ℃, 60 ℃ and 70 ℃ for 30 minutes. The freeze-dried chocolate has deepened color and reduced hardness after being kept at 80 ℃ for 30 minutes, but has non-sticky hand feeling; after being kept at 75 ℃ for 30 minutes, the color is slightly deepened, the hardness is slightly reduced, the hand feeling is slightly sticky, and the taste is still good.
Example 11
Sensory experience such as taste and touch of the freeze-dried chocolate prepared by the method is tested and evaluated, the evaluation criteria of sensory attributes are shown in table 1, and the evaluation results are specifically shown in table 4. The temperature-resistant freeze-dried chocolate prepared in each example is fragrant and sweet in taste and has no obvious difference.
Table 4 organoleptic properties of lyophilized chocolate
The foregoing is merely specific embodiments of the present application, but the scope of the present application is not limited thereto, and any changes or substitutions easily conceivable by those skilled in the art within the technical scope of the present application should be covered in the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.
Claims (10)
1. The preparation method of the temperature-resistant freeze-dried chocolate is characterized by comprising the following steps of:
preparing a cocoa solution according to a chocolate formulation to maintain it in a liquid mixture state;
quick-freezing the cocoa solution at a temperature not higher than-25deg.C for 3h or more.
2. The method for preparing the temperature-resistant freeze-dried chocolate according to claim 1, wherein the method for preparing the freeze-dried chocolate comprises the following steps:
s1, controlling the material temperature at 40-60 ℃ when preparing the cocoa solution;
s2, quick-freezing the cocoa solution at the temperature of-35 to-45 ℃;
s3, tempering after quick-freezing, wherein the tempering temperature is-2-6 ℃ and the tempering time is not more than 40min;
s4, tempering and then placing at the temperature of minus 30 to minus 40 ℃ for at least 2.5 hours;
s5, vacuum freeze drying time is not less than 3 hours, and the temperature range is-25-35 ℃.
3. The method for producing a heat-resistant lyophilized chocolate according to claim 1, wherein,
in the step S1, the material temperature of the cocoa solution is controlled to be 45-50 ℃;
in the step S2, the quick-freezing temperature is-36 to-40 ℃;
in the step S3, the tempering temperature is 0-4 ℃ and the tempering time is 15-30 min;
in the step S4, after tempering, placing the steel at-33 to-36 ℃ or for at least 3 hours; or,
in the step S5, the vacuum freezing time is 24-30h, and the vacuum degree of vacuum freezing is 15-35Pa.
4. A method of preparing a temperature resistant freeze dried chocolate according to any one of claims 1 to 3, further comprising:
obtaining raw materials including, but not limited to: cocoa mass, cocoa butter, maltitol, cocoa powder;
and (3) batching: the cocoa mass and the cocoa butter are weighed one by one according to the product formula and the quantity requirement, and the powder is measured separately;
mixing and dissolving: melting cocoa mass and cocoa butter in water to form cocoa solution, and filtering; sieving the powder, uniformly mixing the powder with water, adding a cocoa solution, and keeping the temperature of the powder at 40-60 ℃;
homogenizing: uniformly mixing the materials;
injection molding: the cocoa solution is put into an injection molding machine and instilled into a mold for molding.
5. The method for preparing heat-resistant freeze-dried chocolate according to claim 4, wherein the water temperature for melting the cocoa solution is 45-50 ℃;
filtering the cocoa solution by using a screen, wherein the screen is not more than 100 meshes; the screen mesh is not more than 30 meshes when the powder is filtered.
6. The method for producing a heat-resistant freeze-dried chocolate according to claim 1, wherein one or more of steps S1 to S5 are performed in a nitrogen atmosphere, and the chocolate is frozen by using liquid nitrogen.
7. A temperature resistant freeze dried chocolate, characterized in that the temperature resistant freeze dried chocolate is manufactured according to the temperature resistant freeze dried chocolate manufacturing method of any one of claims 1-6.
8. The heat-resistant type freeze-dried chocolate according to claim 7, wherein the cocoa butter content in the heat-resistant type freeze-dried chocolate is not less than 4% by mass.
9. The heat-resistant type freeze-dried chocolate according to claim 7, wherein the content of the cocoa butter in the heat-resistant type freeze-dried chocolate is not less than 30% by mass.
10. The temperature resistant type freeze-dried chocolate according to claim 7, wherein the temperature resistant type freeze-dried chocolate comprises one or more of the following materials: cocoa mass, cocoa butter, maltitol, cocoa powder inulin, soybean phospholipids, natural flavorants, wherein the cocoa butter content is not less than 40% by mass.
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