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Chocolate impregnation biscuit processing method

A processing method and technology for chocolate, applied in the field of biscuit processing, can solve the problem that the taste of chocolate cannot be guaranteed to consumers, and achieve the effect of unique taste and good taste.

Inactive Publication Date: 2014-11-19
人福湖北食品产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But no matter the chocolate biscuit that adopts above-mentioned which kind of method to make, all can not guarantee consumer every mouthful can have sweet and delicious chocolate taste, especially for the consumer that likes to eat chocolate very much, eat the chocolate biscuit on the market at present There may be a little regret when

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: the processing method of biscuit impregnated with chocolate, its specific processing method is as follows: a, chocolate batching: select the raw material of following weight ratio for use: 40 kilograms of white granulated sugar, 32 kilograms of cocoa butter, 22 kilograms of cocoa powder, 0.6 kilogram of soybean lecithin , 0.6 kg of polyglycerol ricinoleate, 0.1 kg of vanillin; b, grinding and melting: the white granulated sugar and cocoa powder are pulverized into powders with a fineness of 100 meshes using a special pulverizer respectively, and the cocoa butter is melted The oil cylinder melts into a liquid state at a temperature of 40-45°C; c. Regrinding: mix the white sugar, cocoa powder and cocoa butter that were separately processed in the above step b, and mix them together according to the ratio in step a Finally, the mixture is ground into a slurry again with a scraper-type fine grinding cylinder, stirred while grinding, and ground for 24 hours, so ...

Embodiment 2

[0012] Embodiment 2: the processing method of biscuit impregnated with chocolate, its specific processing method is as follows: a, chocolate batching: select the raw material of following weight ratio for use: white granulated sugar 45 kilograms, cocoa butter 28 kilograms, cocoa powder 17 kilograms, soybean lecithin 0.8 kilogram , 0.4 kilograms of polyglycerol ricinoleate, 0.15 kilograms of vanillin; b, grinding, melting: the white granulated sugar and cocoa powder are respectively crushed into powders with a fineness of 100 meshes by a special pulverizer, and the cocoa butter is melted The oil cylinder melts into a liquid state at a temperature of 40-45°C; c. Regrinding: mix the white sugar, cocoa powder and cocoa butter that were separately processed in the above step b, and mix them together according to the ratio in step a Finally, the mixture is ground into a slurry again with a scraper-type fine grinding cylinder, stirred while grinding, and ground for 24 hours, so that t...

Embodiment 3

[0013] Embodiment 3: the processing method of biscuit impregnated with chocolate, its specific processing method is as follows: a, chocolate batching: select the raw material of following weight proportion for use: 42 kilograms of white granulated sugar, 30 kilograms of cocoa butter, 19 kilograms of cocoa powder, 0.68 kilogram of soybean lecithin , 0.5 kg of polyglycerol ricinoleate, 0.15 kg of vanillin; b, grinding and melting: the white granulated sugar and cocoa powder are pulverized into powders with a fineness of 100 meshes by using a special pulverizer respectively, and the cocoa butter is melted The oil cylinder melts into a liquid state at a temperature of 40-45°C; c. Regrinding: mix the white sugar, cocoa powder and cocoa butter that were separately processed in the above step b, and mix them together according to the ratio in step a Finally, the mixture is ground into a slurry again with a scraper-type fine grinding cylinder, stirred while grinding, and ground for 24 ...

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Abstract

The invention discloses a chocolate impregnation biscuit processing method. The processing method comprises the steps of a, chocolate preparation, b, grinding and melting, c, regrinding, d, refining, e, filtration, f, stirring, g, vacuum impregnation, h, cooling and i, packaging. According to the step of vacuum impregnation, stirred thick liquid is pumped into a vacuum tank at first, biscuits are placed into the vacuum tank, the weight ratio of the thick liquid to the biscuits is 1:0.8, standing is kept for 6 min to 8 min, then the vacuum tank is sealed to be vacuumized, the pressure inside the vacuum tank is controlled to range from 0.5 MPa to 0.6 MPa, the state is kept for 5 min to 6 min, then the vacuum tank is opened, the temperature inside the vacuum tank is always kept to range from 45 DEG C to 50 DEG C, and finally redundant chocolate on the surfaces of the impregnated biscuits are thrown off through a centrifugal machine which works for 4 min to 5 min, wherein the centrifugal machine rotates 450 turns to 500 turns per minute. The chocolate impregnation biscuits have the advantages that the taste is good, consumers can taste the chocolate flavor with every bite when eating the biscuits, the taste of the chocolate impregnation biscuits is more unique, and the brand new chocolate impregnation biscuits are made.

Description

technical field [0001] The present invention relates to the technical field of a biscuit processing method, and more specifically relates to the technical field of a chocolate biscuit processing method. Background technique [0002] Chocolate biscuit is a kind of biscuit containing chocolate that people often eat. It combines the taste of chocolate and biscuit. At present, there are mainly three types of chocolate biscuit production methods, one is the heart-filled chocolate biscuit, which is to fill the center of the biscuit with chocolate; the other is the surface coating chocolate biscuit, which is to coat the chocolate on the surface of the biscuit; the third is the sandwich type Chocolate biscuits, simply sandwiching chocolate between two or more layers of biscuits. But no matter the chocolate biscuit that adopts above-mentioned which kind of method to make, all can not guarantee consumer every mouthful can have sweet and delicious chocolate taste, especially for the c...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23G1/54
Inventor 鲁学贵
Owner 人福湖北食品产业有限公司
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