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Cold chain chocolate and preparation method thereof

A chocolate and dark chocolate technology, applied in cocoa, food science, application and other directions, can solve problems such as chocolate deterioration, affect appearance, poor flavor and taste, and achieve the effect of improving mouthfeel.

Inactive Publication Date: 2013-04-24
SHANGHAI XIYUE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of hard chocolate is easy to saponify after leaving the cold storage, affecting the appearance, and the flavor and taste are not good
In addition, this kind of traditional chocolate must not be wet during the preparation process. A small amount of water must be dried to prevent the chocolate from going bad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Raw material preparation

[0018] To prepare the cold chain chocolate in the present invention, prepare the following raw materials: 100Kg chocolate, 30Kg whipping cream, 5Kg oligosaccharide liquid, 4Kg foreign wine with an alcohol content of more than 40 degrees, and 1Kg cocoa powder. Wherein, the chocolate is white chocolate or 54% dark chocolate or 60% dark chocolate or pure milk chocolate; Polysaccharide aqueous solution.

[0019] The weight percent of the ingredients of the white chocolate is: 1% water, 39.5% fat, 32.5% cocoa solids, 26.2% white sugar, 0.5% lecithin and 0.3% vanillin.

[0020] The weight percent of the ingredients of the 54% dark chocolate is: 1% water, 34% cocoa butter, 54% cocoa solids, 10.2% white sugar, 0.5% lecithin, and 0.3% vanillin.

[0021] The weight percent of the ingredients of the 60% dark chocolate is: 1% water, 38.2% cocoa butter, 60% cocoa solids, 0.5% lecithin and 0.3% vanillin.

[0022] The weight percent of the ingredients ...

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PUM

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Abstract

The invention relates to the technical field of foods and particularly relates to a cold chain chocolate and a preparation method thereof. The cold chain chocolate is characterized in by being prepared from the following raw materials: 100 kg of chocolate, 30kg of unsalted butter, 5kg of oligosaccharide liquid, 4kg of foreign wine with the alcoholic strength of above 40 degrees, and 1kg of cocoa powder, wherein the oligosaccharide liquid is a oligosaccharide aqueous solution formed by mixing Isomaltose hypgather and water in weight percentage of 1:1. Compared with the prior art, the product prepared by the method provided by the invention is rich in emulsion and moisture, has better melt-in-the-mouth characteristic and ensures the best flavor and taste by the requirements of cold chain production, storage and transport and marketing; in addition, the original production of the chocolate needs a casting moulding method while the preparation method of the chocolate in the invention can be used for obtaining a space pattern by pressing dies, and thus the purpose of continuous production and molding by using one die can be realized.

Description

technical field [0001] The invention relates to the technical field of food, in particular to cold-chain chocolate and a preparation method thereof. Background technique [0002] At present, the chocolate raw materials on the market generally use cocoa powder, cocoa butter, granulated sugar, milk powder, etc. After these raw materials are mixed, they go through processes such as temperature adjustment and melting to make them in a fluid state, and then they are molded by casting. These chocolate-filled materials The mold plate is placed on the fixed cycle conveyor chain and then moves through the cooling tunnel with a temperature of 8-10°C. Generally, the time from entering to exiting is controlled within 25-30 minutes, so that the liquid material can quickly become solid, and then Unmold and cut. This kind of hard chocolate is easy to saponify after leaving the cold storage, which affects the appearance, and the flavor and taste are not good. In addition, this kind of tra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/32
Inventor 黄文韬
Owner SHANGHAI XIYUE FOOD
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