Mellow chocolate, preparation method and application of chocolate to preparation of chocolate decorating part

Abstract

The invention aims to provide mellow chocolate. Cocoa butter can be separated out in the pure crystal form beta, slurry is uniformly dispersed and free of coking, gelatinization and the like during processing, the mellow chocolate can be placed stably and free of frosting, and the preparation process is not rigorous. The mellow chocolate comprises components in parts by weight as follows: 30-40 parts of white granulated sugar, 30-40 parts of cocoa butter, 1-5 parts of a cocoa mass, 10-20 parts of alkalized cocoa powder, 1-10 parts of whole milk powder, 1-5 parts of black cocoa powder, 0.15-1 part of PGPR, 0.3-2.5 parts of lecithin, 0.03-0.2 parts of vanillin, 0.015-0.1 parts of Span and 0.02-0.1 parts of GMS (glycerin monostearate). The invention further discloses a preparation method of the mellow chocolate. The method comprises steps as follows: preprocessing of raw and auxiliary materials, fine grinding, refining, temperature regulation and casting. The method is simple and effective, common people can also prepare qualified mellow chocolate with the method, and post-processing, such as production of a chocolate decorating part, of the chocolate is facilitated.

Description

technical field [0001] The invention belongs to the field of chocolate production, more specifically, it relates to a mellow chocolate, a preparation method and its use for preparing chocolate decorations. Background technique [0002] Chocolate is a high-energy, high-nutrition food, which is rich in protein, fat, dietary fiber, carbohydrates, vitamin E, etc., and is deeply loved by people in daily life. High-quality chocolate should be a solid, brittle solid at room temperature, with a smooth, bright reddish-brown surface, and a uniform, fine-grained profile. When people eat it, it will suddenly become soft, melted, melted, refreshing, and the tongue feels delicate and smooth. [0003] Cocoa butter is the main ingredient of chocolate, which plays a very important role in the characteristics of chocolate. The main components of cocoa butter are a variety of triglycerides, which have homogeneous polymorphism, and are generally considered to have four different crystal forms...

AI Technical Summary

Problems solved by technology

[0006] (1) First of all, in the process of chocolate preparation, it is necessary to ensure the nucleation effect of seed crystals. Seed crystals can only be added to the mold or not higher than 34-35°C during the temperature adjustment process, but at this time the chocolate products are in the A relatively viscous state, the seed crystal cannot be added evenly and it cannot be fully diffused, so that only the part that can be in contact with the seed crystal can be guaranteed to be transformed into crystal form β;

[0007] (2) Secondly, the introduced seed crystals destroy the evenly dispersed chocolate melt, and the seeds cannot flow in a viscous state, which will cause uneven dispersion of the chocolate melt, which will lead to the taste and stability of the chocolate. sex;

[0008] (3) In addition, this method can only guarantee the success rate through professional chocolate equipment that can strictly control the process conditions. Ordinary manufacturers or consumers cannot make qualified chocolate through simple tests based on this formula, and it is not suitable for the Its application in the preparation of chocolate decorations;

[0009] (4) Finally, the chocolate prepared by this method is not reversible, that is, when the chocolate prepared for the first time is unqualified, after remelting it, new seeds must be added again to prepare qualified chocolate again

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