A kind of fruit chocolate and processing method thereof

Abstract

A kind of fruit chocolate and its processing method provided by the present invention, the ingredients of chocolate and the temperature adjustment step in the process of processing are innovated, and the fruit chocolate with nutrition and good taste is produced, which is composed of the following ingredients (weight percentage ): cocoa butter 4-5%, sugar powder 40-44%, milk powder 13-15%, white fruit material 10-12%, maltodextrin powder 3-4%, cocoa butter substitute 20-22%, cocoa essence 1 -1.5%, vanillin 1-1.5%, emulsifier balance. The processing steps include: fine grinding of raw materials, refining, temperature adjustment, injection molding, vibration, cooling, demoulding, and packaging procedures.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing chocolate. Background technique [0002] Chocolate is a food that is loved by everyone. Usually, the production steps of chocolate include: (1) Roasting. Roasting fermented and dried cocoa beans, its main function is to remove part of the water; make the bean shell brittle and cracked, easy to remove the shell; can make the dark brown cocoa beans turn purple, so that part of the oil penetrates from the cells When it comes out, the bean meat becomes bright; the composition of the cocoa beans changes, the starch gelatinizes and becomes soluble particles, and the aromatic substances such as acids, alcohols and esters increase; the material has plasticity; (2) winnowing sieve. Roasted cocoa beans, although the shell has been cracked, but the meat and the shell have not been separated, it needs to be slightly rolled to separate, under the mechanical impact, the ...

AI Technical Summary

Problems solved by technology

[0007] The above production steps are suitable for the processing of so-called pure chocolate and dark chocolate, but not suitable for white chocolate with added fruit.