High-temperature resistant chocolate and preparation method thereof

A technology for chocolate and high temperature resistance, applied in the fields of cocoa, food science, application, etc., can solve the problems such as the production process of high temperature resistant chocolate that has not yet appeared, and achieve the effect of easy implementation of the preparation process, delicate and smooth taste, and soft taste.

Inactive Publication Date: 2016-01-13
SICHUAN MAOHUA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, as far as the inventor knows, there is no production ...

Method used

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  • High-temperature resistant chocolate and preparation method thereof
  • High-temperature resistant chocolate and preparation method thereof
  • High-temperature resistant chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1) Crush white granulated sugar to 120 mesh powdered sugar, and melt cocoa butter substitute at an oil temperature not higher than 60°C;

[0036] 2) Mix white granulated sugar and cocoa butter substitute obtained in step 1) with alkalized cocoa powder, whole milk powder, maltodextrin, vanillin, and ethyl maltol, and grind to a size below 20 microns;

[0037] 3) The product obtained in step 2) is coated with cocoa butter;

[0038] 4) Molding the product obtained in step 3) to obtain the high-temperature-resistant chocolate.

[0039] In step 2), use a five-roll machine for grinding. The temperature of the first roll is 33°C; the temperature of the second roll is 33°C; the temperature of the third roll is 42.5°C; the temperature of the fourth roll is 47.5°C; the temperature of the fifth roll 33°C, pressure 32.5kg / cm 2 .

[0040] In step 3), when coating, use a mixer to mix the materials, the jacket insulation temperature is 50°C; the mixing time is 25 minutes; the total...

Embodiment 2

[0051] 1) Crush white granulated sugar to 120 mesh powdered sugar, and melt cocoa butter substitute at an oil temperature not higher than 60°C;

[0052] 2) Mix white granulated sugar and cocoa butter substitute obtained in step 1) with alkalized cocoa powder, whole milk powder, maltodextrin, vanillin, and ethyl maltol, and grind to a size below 20 microns;

[0053] 3) The product obtained in step 2) is coated with cocoa butter;

[0054] 4) Molding the product obtained in step 3) to obtain the high-temperature-resistant chocolate.

[0055] In step 2), use a five-roll machine for grinding. The temperature of the first roll is 25°C; the temperature of the second roll is 25°C; the temperature of the third roll is 35°C; the temperature of the fourth roll is 40°C; the temperature of the fifth roll 25°C, pressure 25kg / cm 2 .

[0056] In step 3), when coating, use a mixer to mix the materials, the jacket insulation temperature is 45°C; the mixing time is 30 minutes; the total fat c...

Embodiment 3

[0067] 1) Crush white granulated sugar to 120 mesh powdered sugar, and melt cocoa butter substitute at an oil temperature not higher than 60°C;

[0068] 2) Mix white granulated sugar and cocoa butter substitute obtained in step 1) with alkalized cocoa powder, whole milk powder, maltodextrin, vanillin, and ethyl maltol, and grind to a size below 20 microns;

[0069] 3) The product obtained in step 2) is coated with cocoa butter;

[0070] 4) Molding the product obtained in step 3) to obtain the high-temperature-resistant chocolate.

[0071] In step 2), use a five-roll machine for grinding, the temperature of the first roll is 40°C; the temperature of the second roll is 40°C; the temperature of the third roll is 50°C; the temperature of the fourth roll is 55°C; the temperature of the fifth roll 40℃, pressure 40kg / cm 2 .

[0072] In step 3), when coating, use a mixer to mix the materials, the jacket insulation temperature is 55°C; the mixing time is 20 minutes; the total fat co...

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Abstract

The present invention provides a high-temperature resistant chocolate and a preparation method thereof. The preparation method comprises the following steps: (1) crushing white granulated sugar into 120 mesh powder, melting cocoa butter replacer at an oil temperature below 60 DEG C; (2) mixing the white granulated sugar and cocoa butter replacer obtained in step (1), alkalize cocoa powder, whole milk powder, maltodextrin, vanillin and ethyl maltol, milling the mixture to 20 micrometer below; (3) coating the material obtained in step (2) with cocoa butter; and (4) molding the material obtained in step (3) to obtain the high-temperature resistant chocolate. The present invention also provides a high-temperature resistant chocolate prepared according to the method, and the obtained chocolate is not deformed at an environmental temperature of 45 DEG C or below, has soft mouth feel, can be eaten by chewing, has delicate and smooth mouth feel, thick aroma and other characteristics, and has a shelf life of 12 months.

Description

technical field [0001] The invention belongs to the field of chocolate production, and in particular relates to a high-temperature-resistant chocolate and a preparation method thereof. Background technique [0002] Chocolate is a transliteration of a foreign word Chocolate. Its main raw material is cocoa beans. It originated very early. It began with Montezulna, the last emperor of the Astika dynasty in Mexico, who worshiped chocolate at that time. In society, it is regarded as a valuable medicine for strengthening the heart and diuresis. It has an activating effect on the proteolytic enzymes in the gastric juice and can help digestion. [0003] Long-term practical experience shows that the general chocolate storage environment should be kept at 21°C. At this temperature, the fat crystallization in the chocolate tissue becomes more and more stable, the product is firm and brittle, the heat resistance is greatly increased, and the appearance maintains a bright color. The sto...

Claims

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Application Information

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IPC IPC(8): A23G1/30
Inventor 刘学彬
Owner SICHUAN MAOHUA FOOD
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