CN212754133U - Layered chocolate shelled melon seeds - Google Patents
Layered chocolate shelled melon seeds Download PDFInfo
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- CN212754133U CN212754133U CN202021091986.5U CN202021091986U CN212754133U CN 212754133 U CN212754133 U CN 212754133U CN 202021091986 U CN202021091986 U CN 202021091986U CN 212754133 U CN212754133 U CN 212754133U
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Abstract
The utility model discloses a laminar chocolate shelled melon seeds belongs to the food processing field. The utility model provides a stratiform chocolate shelled melon seed, the shelled melon seed surface after the baking is wrapped up in by interior to exterior and is covered with chocolate inlayer, jump the sugared layer and chocolate skin, jumps the sugared layer embedding between two-layer chocolate layer, and fixed effectual is difficult to drop, when having richened the shelled melon seed taste, jumps the sensation of jumping in the mouth of jumping the jump sugar and lets the sense of mouth three-dimensional, and in addition, specific reaction process still lets the aftertaste for a long time more. Solves the problem that the existing chocolate shelled melon seeds have monotonous taste and lack of three-dimensional taste.
Description
Technical Field
The utility model belongs to the technical field of food processing, more specifically say, relate to a stratiform chocolate shelled melon seed.
Background
Sunflower seeds are rich in unsaturated fatty acid, multiple vitamins and trace elements, are delicious in taste and are very popular leisure snacks. Meanwhile, the kernel is small, the kernel is full and full, the husk is thin, the kernel yield is high, about 65-75 percent, and the oil content of the kernel generally reaches 45-60 percent. However, the sunflower seeds and sunflower seeds are rich in unsaturated fatty acid, and are easy to oxidize oil and fat and difficult to store.
The chocolate mainly comprises the following components: cocoa powder, cocoa butter, granulated sugar, milk and the like, the chocolate has small volume, much heat, sweet and delicious taste, good mouthfeel, and also has the function of maintaining and promoting cardiovascular health.
The sunflower seed kernel and the chocolate have good mouthfeel and high calorie, and maintain and promote cardiovascular health. Meanwhile, chocolate is melted at high temperature in summer, sticks to hands and is difficult to transport, so that the sales seasonality is very obvious.
Through retrieval, the Chinese patent application publication number: CN106306271A, publication date: 2017.1.11 discloses a yoghourt nut chocolate, which is prepared from nut kernels (including but not limited to almond kernels, peanut kernels, melon seeds and hazelnut kernels) as raw materials, chocolate, yoghourt powder, refined milk powder, lactic acid, a light-protecting agent and a polishing agent as ingredients through melting, temperature adjustment, automatic spraying and polishing, wherein the ingredients comprise: 3-4 parts of chocolate, 0.9-1.2 parts of yoghurt powder, 0.5-0.7 part of condensed milk powder, 0.002-0.004 part of lactic acid, 0.10-0.12 part of light-protecting agent and 0.15-0.18 part of polishing agent. The nut chocolate prepared by the invention has monotonous taste and lacks of three-dimensional mouthfeel.
SUMMERY OF THE UTILITY MODEL
1. Problems to be solved
The utility model provides a problem to current chocolate shelled melon seed taste is monotonous lacks three-dimensional taste, the utility model provides a stratiform chocolate shelled melon seed. Through embedding the popping candy layer between the two chocolate layers on the outer surface of the shelled melon seeds, the taste of the chocolate melon seeds is enriched, the three-dimensional aftertaste feeling is enhanced, and the aftertaste is lasting.
2. Technical scheme
In order to solve the above problems, the utility model adopts the following technical proposal.
The utility model provides a stratiform chocolate shelled melon seed, the shelled melon seed surface after the baking is wrapped up in by interior to exterior and is covered with chocolate inlayer, jump the sugared layer and chocolate skin, jumps the sugared layer embedding between two-layer chocolate layer, and fixed effectual is difficult to drop, when having richened the shelled melon seed taste, jumps the sensation of jumping the sugared in the mouth, lets the sense of mouth feel three-dimensional, moreover, and in the concrete reaction process, it is lingering longer still to let the aftertaste.
Furthermore, a starch layer is wrapped between the outer surface of the shelled melon seeds and the inner layer of the chocolate, and the frosted surface of the starch layer can improve the adhesive force of the inner layer of the chocolate and prevent the inner layer of the chocolate from falling off due to vibration to influence the quality of a product; the shelled melon seeds are pickled by the antioxidant solution and then baked, so that the problem that unsaturated fatty acid in the shelled melon seeds is easy to oxidize oil is solved, and the multi-layer structure outside the shelled melon seeds avoids the contact between the shelled melon seeds and the outside as much as possible, so that the quality guarantee period of the shelled melon seeds is prolonged.
Furthermore, the surface of the outer layer of the chocolate is sprayed with a polishing layer, so that the outer layer of the chocolate can be protected and prevented from being directly contacted with the outside to be melted and stick to hands; in addition, any food additive can be added into the polishing layer, so that the taste and color of the product are further enriched.
Furthermore, the thickness of the polishing layer is 0.4-0.6 mm, and the polishing layer is too thick, so that people can hardly make noise, the overall taste is affected, and the effect of protecting the chocolate layer cannot be achieved if the polishing layer is too thin.
Furthermore, the thickness of the popping candy layer is 0.9 +/-0.05 mm, the thickness is in accordance with the granularity of 20 meshes of popping candy, the granularity is too large and is not easy to wrap, and the purpose of enriching the three-dimensional taste cannot be achieved if the granularity is too small.
A processing method of layered chocolate shelled melon seeds comprises the following steps:
step one, coating an inner layer of chocolate: putting the baked shelled melon seeds into a polishing pot, punching by using nitrogen, and spraying melted chocolate on the outer surface of the shelled melon seeds by using a pressure gun to form a chocolate inner layer;
step two, coating the jumping candy layer: before the inner layer of the chocolate is solidified, spreading the sieved popping candy on the outer surface of the inner layer of the chocolate to form a popping candy layer;
step three, coating the outer layer of chocolate: spraying chocolate outside the popping candy layer again to form a chocolate outer layer;
step four, manufacturing a polishing layer: and spraying polishing liquid on the outer layer of the chocolate by using a pressure spray gun to form a polishing layer.
The further processing method comprises the steps of coating the pickled shelled melon seeds with the slurry of modified starch and low-gluten flour, and baking the coated shelled melon seeds to form a starch layer.
The further processing method comprises the following steps that in the first step, a pressure gun continuously sprays chocolate for two times; blowing hot air every time, and uniformly coating chocolate on the outer surface of the shelled melon seeds; in the third step, the chocolate is sprayed twice by the pressure gun, and the operation of the fourth step is carried out after the chocolate is ground uniformly and stands still.
And in the fourth step, spraying polishing liquid on the outer layer of the wrapped shelled melon seed chocolate by using a pressure spray gun, blowing in drying air at the temperature of 30-35 ℃, repeating the steps for 6-8 times, and keeping the thickness of the wrapped shelled melon seed chocolate to be 0.5-0.7 mm.
The further processing method is that the polishing solution is prepared by dissolving the white granulated sugar powder, the Arabic gum, the carnauba wax, the phospholipid and the vanillin in 95 percent ethanol, fully dissolving, standing for later use, and adding corresponding food additives according to the requirements of taste or color.
3. Advantageous effects
Compared with the prior art, the beneficial effects of the utility model are that:
(1) in the utility model, the jumping candy layer is embedded between the two chocolate layers to achieve the effect of synergy, the chocolate layer fixes the jumping candy to prevent the jumping candy from vibrating and falling off, the chocolate layer and the jumping candy enrich the taste of shelled melon seeds, and the jumping candy melts in the mouth to generate the jumping feeling, so that the mouth feeling is three-dimensional, and in the process of the specific jumping candy melting reaction, the aftertaste is more lingering, so that the experience feeling of consumers is increased;
(2) in the utility model, a starch layer is wrapped between the outer surface of the shelled melon seeds and the inner layer of the chocolate, and the frosted surface of the starch layer can improve the adhesive force of the inner layer of the chocolate and prevent the inner layer of the chocolate from falling off due to vibration to influence the quality of the product; the shelled melon seeds can be pickled by the antioxidant solution and then baked, so that the problem that unsaturated fatty acid in the shelled melon seeds is easy to oxidize oil can be solved, and the multi-layer structure outside the shelled melon seeds avoids the contact between the shelled melon seeds and the outside as much as possible, so that the quality guarantee period of the shelled melon seeds is prolonged;
(3) the middle polishing layer of the utility model can protect the outer layer of the chocolate and prevent the chocolate from directly contacting with the outside to melt and stick hands; in addition, any food additive can be added into the polishing layer, so that the taste and color of the product are further enriched;
(4) the chocolate layer with at least 2 layers of the utility model reduces the defects of heavy chocolate volume and high heat, can also avoid the invasion of external moisture, and ensures that the melon seeds in the inner layer keep crisp and fragrant taste for a long time, and the prepared granular product has uniform appearance, bright color, crisp crust taste, instant melting of the chocolate in the middle layer in the mouth, no tooth sticking, flowing in summer, crisp and fragrant taste of the melon seeds in the inner layer, and increases the experience of consumers;
(5) the utility model discloses well jump sweets layer thickness is 0.9 +/-0.05 mm, agrees with jump sweets 20 mesh granularity, and the granularity is too big, is difficult to wrap up in and covers, and the undersize then can not reach the purpose of abundant three-dimensional taste.
Drawings
Fig. 1 is a schematic sectional view of the present invention.
The reference numerals in the schematic drawings illustrate:
1. shelled melon seeds; 2. an inner chocolate layer; 3. a popping candy layer; 4. an outer chocolate layer; 5. and (7) polishing the layer.
Detailed Description
The invention will be further described with reference to specific embodiments and drawings.
Example 1
The processing method of the layered chocolate shelled melon seeds comprises the following specific steps:
step one, preparing shelled melon seeds, and ensuring the taste and the quality guarantee period: selecting shelled melon seeds with uniform particles and consistent sizes, wherein the shelled melon seeds can be oil sunflower or edible sunflower, dissolving tert-butyl hydroquinone (TBHQ) with the weight ratio of 0.02% (the addition amount of the edible sunflower is 0.015%) in ethanol according to the standard requirement of GB2760, fully dissolving, uniformly mixing with the shelled melon seeds, and pickling for 90 minutes for later use; wrapping the pickled shelled melon seeds with 25 wt% of modified starch and 5 wt% of low-gluten flour slurry, baking the wrapped shelled melon seeds at 180 ℃ for 6 minutes, cooling to normal temperature, and forcibly and rapidly cooling; can be baked by infrared ray, and the infrared ray penetrates into the shelled melon seeds 1 to cause water molecules to vibrate to generate heat, so that the baking purpose is achieved, and the prepared shelled melon seeds have enough fragrance.
Step two, manufacturing the popping candy: dissolving 50kg of white sugar, 15kg of glucose syrup, 5kg of xylitol, 0.5kg of citric acid and a little of essence and pigment in a small amount of water; then placing the solutions in a closed container, heating to 150-155 ℃, vacuumizing to reduce moisture in the solutions, and injecting carbon dioxide into the container under high pressure by using a pump; closing the external passage of the container to maintain high pressure therein, and simultaneously cooling the sugar to form a large glassy solid; opening the external pipe of the container, relieving the pressure therein, and automatically disintegrating the solidified sugar blocks into a plurality of small sugar granules like small sand, sieving by a 20-mesh sieve, and reserving the undersize; cracking and sieving the oversize products for later use again by using negative pressure difference; ensure that the popping candy has small, multi-flavor and stimulation: after the sugar is put in the mouth, small bubbles in the sugar are broken one by one along with the gradual dissolution of the surface of the sugar, and the crack can be generated.
Step three, manufacturing the polishing solution: dissolving 2kg of white granulated sugar powder, 1.5kg of Arabic gum, 2.5kg of carnauba wax, 0.1kg of phospholipid and 0.05kg of vanillin in 12kg of 95% ethanol to ensure low water content, fully dissolving, standing for 12 hours for later use, and optionally adding corresponding pigment or other additives according to taste and color;
step four, chocolate melting: when the humidity of the workshop environment is less than 40% RH and the temperature of the workshop is less than 20 ℃; putting chocolate into a melting tank or putting fat-replacing chocolate into the melting tank, setting the temperature to be 40-45 ℃, and dissolving for 12 hours in advance;
step five, coating the inner layer of the chocolate: putting baked 10 kg of shelled melon seeds into a polishing pot, punching by using nitrogen, and spraying 1.5kg of melted chocolate on the outer surface of the shelled melon seeds by using a pressure gun to form a chocolate inner layer 2; the chocolate can be continuously sprayed twice by a pressure gun, and hot air is blown each time to ensure that the chocolate is uniformly coated;
step six, coating the jumping candy layer: before the inner layer of the chocolate is solidified, spreading the sieved popping candy on the outer surface of the inner layer 2 of the chocolate to form a popping candy layer 3; the adding proportion of the popping candy is about 20 percent of the weight of the shelled melon seeds; in the sugar spreading process, a small amount of chocolate can be sprayed, and the surface is polished uniformly; the thickness of the popping candy layer 3 is 0.9 +/-0.05 mm, the thickness is in accordance with the granularity of 20 meshes of popping candy, the granularity is too large and is not easy to wrap, and the purpose of enriching the three-dimensional taste can not be achieved if the granularity is too small.
Step seven, coating the outer layer of chocolate: spraying 1.5 kilograms of chocolate outside the popping candy layer again to form a chocolate outer layer 4; or spraying the chocolate twice continuously by using a pressure gun, blowing hot air each time to ensure that the chocolate is uniformly coated, and adding 100g of whole milk powder, 150g of glucose powder and 50g of whey powder into the chocolate molten liquid each time to increase the friction force and ensure that the surface is uniformly thrown; standing for 2 hours until polishing;
step eight, manufacturing a polishing layer: and (3) spraying polishing solution on the outer layer of the chocolate by using a pressure spray gun, blowing in drying air at the temperature of 30-35 ℃ in the spraying process, repeating for 6-8 times, wherein the thickness is about 0.4-0.6 mm, and forming a polishing layer 5.
Ninth, packaging: cooling, packaging at normal temperature to obtain layered chocolate shelled melon seeds, and taking a sample A from the layered chocolate shelled melon seeds, wherein the cross-sectional view of the sample A is shown in figure 1, and the outer surface of the shelled melon seeds 1 is wrapped with a chocolate inner layer 2, a popping candy layer 3, a chocolate outer layer 4 and a polishing layer 5 from inside to outside.
In the processing process of the layered chocolate shelled melon seeds, the popping candy layer is embedded between the two chocolate layers to achieve a synergistic effect, the chocolate layers fix the popping candy to prevent the popping candy from vibrating and falling off, the taste of the shelled melon seeds is enriched while the popping candy is melted in the mouth, the popping candy generates a bouncing feeling to make the mouth feel three-dimensional, and in the specific popping candy melting reaction process, the aftertaste is kept more lingering, so that the experience feeling of consumers is increased; a starch layer is wrapped between the outer surface of the shelled melon seeds and the inner layer of the chocolate, and the frosted surface of the starch layer can improve the adhesive force of the inner layer of the chocolate and prevent the inner layer of the chocolate from falling off due to vibration to influence the quality of the product; the shelled melon seeds can be pickled by the antioxidant solution and then baked, so that the problem that unsaturated fatty acid in the shelled melon seeds is easy to oxidize oil can be solved, and the multi-layer structure outside the shelled melon seeds avoids the contact between the shelled melon seeds and the outside as much as possible, so that the quality guarantee period of the shelled melon seeds is prolonged; the outermost polishing layer can protect the outer layer of the chocolate and prevent the chocolate from being directly contacted with the outside to melt and stick hands; in addition, any food additive can be added into the polishing layer, so that the taste and color of the product are further enriched. The chocolate-containing layered shelled melon seeds with at least 2 chocolate layers can reduce the defects of heavy chocolate volume and high heat, can avoid the invasion of external moisture, and can ensure that the shelled melon seeds at the inner layer can keep crisp and fragrant taste for a long time.
Example 2
The processing method of the layered chocolate shelled melon seeds of the embodiment has the specific steps as the embodiment 1, and the improvement is as follows:
step three, manufacturing the polishing solution: the polishing solution is divided into a polishing solution A and a polishing solution B, wherein the components are in parts by weight.
Polishing solution A: preparing a polishing layer: 1000 parts of alcohol (95%), 150 parts of Arabic gum, 200 parts of carnauba wax, 80 parts of white granulated sugar powder and 5 parts of soybean lecithin
Polishing solution B: preparing a polishing layer: 1000 parts of alcohol (95%), 250 parts of Arabic gum, 250 parts of carnauba wax, 3 parts of chocolate essence and 5 parts of soybean lecithin;
step eight, manufacturing a polishing layer:
1. taking about 20kg of the popping candy wrapped chocolate sunflower seeds, adding 70 g of polishing solution A for the first time, polishing uniformly, and then drying and forcibly cooling by cold air;
2. adding 50g of polishing solution A for the second time, and after polishing uniformly, drying and forcibly cooling by cold air;
3. adding 30 g of polishing solution A for the third time, and after polishing uniformly, drying and forcibly cooling by cold air;
4. adding 20 g of polishing solution A for the fourth time, and after polishing uniformly, drying and forcibly cooling by cold air;
5. adding 20 g of polishing solution A for the fifth time, and after uniform polishing, drying and forcibly cooling by cold air;
6. adding 20 g of polishing solution B for the sixth time, and after polishing uniformly, forcibly cooling by dry cold air;
7. adding 20 g of polishing solution B for the seventh time, and after polishing uniformly, forcibly cooling by dry cold air;
8. and after polishing, the surface of the product is bright, and the product is packaged, and a sample B is taken from the product.
Compared with the tasting test, the average score of the tasting results is as follows (the tasters score 35 randomly selected workshop staff) (the full score is 10):
| sample numbering | Uniformity of wrapping material | Bursting power of popping candy | Appearance of the product | Taste of the product |
| A | 5.25 | 2.50 | 4.13 | 6.25 |
| B | 8.32 | 6.50 | 7.54 | 8.00 |
As can be seen from the above table, the sample B is obviously better than the sample A in terms of the uniformity of the wrapping material, the popping candy bursting force, the appearance and the taste; the technical effects of the prepared laminated chocolate shelled melon seeds on the aspects of wrapping uniformity, popping candy burst force, appearance and taste are unexpected in the manufacturing process of the polishing layer after the polishing solution A and the polishing solution B are alternately polished for multiple times.
The examples of the utility model are only right the utility model discloses a preferred embodiment describes, and not right the utility model discloses design and scope are injectd, do not deviate from the utility model discloses under the prerequisite of design idea, the field engineering technical personnel are right the utility model discloses a various deformation and improvement that technical scheme made all should fall into the protection scope of the utility model.
Claims (5)
1. A layered chocolate shelled melon seed is characterized in that the outer surface of the baked shelled melon seed is coated with a chocolate inner layer, a popping candy layer and a chocolate outer layer from inside to outside.
2. The layered chocolate shelled melon seed as claimed in claim 1, wherein a starch layer is further wrapped between the outer surface of the shelled melon seed and the inner chocolate layer.
3. The layered chocolate shelled melon seeds as claimed in claim 2, wherein the chocolate outer layer is sprayed with a polishing layer.
4. The layered chocolate shelled melon seeds of claim 3, wherein the thickness of the polishing layer is 0.4-0.6 mm.
5. The layered chocolate shelled melon seeds of claim 3, wherein the popping candy layer is 0.9 mm plus or minus 0.05mm thick.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543613A (en) * | 2020-06-12 | 2020-08-18 | 洽洽食品股份有限公司 | Layered chocolate shelled melon seeds and processing method thereof |
| CN113598343A (en) * | 2021-07-29 | 2021-11-05 | 洽洽食品股份有限公司 | Gas chocolate hyaluronic acid rose nut and processing method thereof |
-
2020
- 2020-06-12 CN CN202021091986.5U patent/CN212754133U/en active Active
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543613A (en) * | 2020-06-12 | 2020-08-18 | 洽洽食品股份有限公司 | Layered chocolate shelled melon seeds and processing method thereof |
| CN113598343A (en) * | 2021-07-29 | 2021-11-05 | 洽洽食品股份有限公司 | Gas chocolate hyaluronic acid rose nut and processing method thereof |
| CN113598343B (en) * | 2021-07-29 | 2023-12-15 | 洽洽食品股份有限公司 | Gas-chocolate rose nut with hyaluronic acid and processing method thereof |
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