Cream sandwich chocolate and preparation process thereof

Abstract

The invention discloses a cream sandwich chocolate and a preparation process thereof. The cream sandwich chocolate comprises a cream sauce sandwich and a chocolate covering the cream sauce sandwich, wherein the cream sauce sandwich comprises cream, starch syrup and an emulsifying agent; the emulsifying agent consists of a high hydrophile-lipophile balance (HLB) value emulsifying agent and a low HLB value emulsifying agent; the cream in the emulsifying agent accounts for 10-40 percent by mass; the low HLB value emulsifying agent is added into the cream; the high HLB value emulsifying agent is added into the starch syrup; the mixtures are mixed respectively and are subjected to high-speed shearing to form an oil-phase emulsion liquid and a water-phase emulsion liquid; oil phase is slowly added into the water-phase emulsion liquid under a condition of rapidly stirring the water phase; and oil phase molecules can be covered by water phase molecules to form a cream sauce sandwich structure of an oil-in-water system. By the cream sandwich chocolate and the preparation process thereof, the problems of the existing cream sandwich chocolate that the sugar sandwich is dry, the shell of the chocolate is easily frosted and the quality guarantee period is short are solved, and the cost can be reduced.

Description

technical field [0001] The invention relates to a cream sandwich chocolate and a preparation process thereof. Background technique [0002] Cocoa and milk are an excellent combination in food matching. Therefore, if chocolate containing cocoa butter is paired with cream, it can not only cover up its inherent sourness, but also give chocolate a rich and rich milky aroma. Chocolate cannot be made from raw materials with high moisture content, so water-containing cream cannot be used directly. However, due to the unique physical properties of cocoa butter in chocolate, once oils that are incompatible with cocoa butter are added, chocolate will appear unfavorable to quality, such as difficulty in production, lack of brittleness, slow melting in the mouth, poor heat resistance, and easy blooming. Therefore, adding anhydrous cream directly to chocolate to enhance the flavor of chocolate is not feasible. [0003] Since the cream cannot be fused into the chocolate, it can only be...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a cream-filled chocolate and its preparation process, which overcomes the problems of the existing cream-filled chocolate candy center that is easy to dry, the chocolate shell is easy to frost, and the shelf life is not long, and can reduce the cost at the same time