Preparation formula and process for soft walnut chocolate

A technology of soft chocolate and production process, which is applied in the direction of food ingredients as taste improver, cocoa, food science, etc. It can solve the problems of poor taste and short effective storage time, so as to facilitate packaging and combination and enhance anti-blooming ability , enhance the effect of thermal stability and mechanical stability

Inactive Publication Date: 2016-09-28
苏州华巧食品有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0009] Aiming at the problems of poor taste and short effective storage time in existing chocolate products, the invention provides a formula and process for making soft nut chocolate

Method used

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  • Preparation formula and process for soft walnut chocolate

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Embodiment Construction

[0053] The present invention will be described in detail below with reference to the accompanying drawings and in combination with embodiments.

[0054] A recipe for making soft nut chocolate comprising raw materials of the following quality components:

[0055] White sugar: 29%;

[0056] Cocoa mass: 15.5%;

[0057] Cocoa butter: 19.5%;

[0058] Anhydrous butter: 3%;

[0059] Phospholipids: 2.92%;

[0060] Vanillin: 0.27%;

[0061] Nuts: 18.5%;

[0062] Salt: 0.02%;

[0063] Gum Arabic: 0.03%;

[0064] Cocoa powder: 11.25%;

[0065] Emulsifier: 0.01%.

[0066] see figure 1 Shown, a kind of manufacturing process of soft nut chocolate comprises the following processes:

[0067] Step 1) Acceptance of raw materials including white sugar, cocoa mass, cocoa butter, anhydrous cream, phospholipids, vanillin and nuts;

[0068] Step 2) Grinding the white sugar; oiling the cocoa butter; pretreating the nuts, and coating the surface of the nuts with a layer of first protective l...

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Abstract

The invention discloses a preparation formula and process for soft walnut chocolate. The formula comprises white granulated sugar, coca liquor pieces, cocoa butter, anhydrous butter oil, phospholipid, vanillin, an emulsifier, cocoa powder and walnuts. The process comprises the following steps: raw material checking and accepting, pre-treating, mixing, stirring, grinding, refining, heat preserving, temperature regulating, sizing, cooling, secondary protective layer loading, packaging and delivery inspection. According to the preparation formula, the anhydrous butter oil and skim milk powder are adopted to replace hydrogenated vegetable oil, so that a soft chewy feeling can show at the normal temperature. A protective film is pre-coated on the surfaces of the walnuts, so that two-way penetration of oil and water can be prevented, fat whitening can be avoided or delayed, walnuts are flatted, package of soft chocolate is facilitated, and the thermal stability and mechanical stability of a product are further enhanced; and after cooling and molding, one protective layer is coated on the product, so that influences of outside temperature and humidity on the soft chocolate can be isolated, frosting resistance can be enhanced, and multi-layer rich mouthfeel is achieved.

Description

technical field [0001] The invention belongs to the technical field of chocolate production, and in particular relates to a formula and process for making soft nut chocolate. Background technique [0002] Most existing chocolates are limited to the physical and chemical properties of cocoa butter itself, which has a hard and brittle texture at room temperature, and tends to have a single taste, which cannot meet the requirements of consumers for chocolate products. [0003] The above problem is due to the physical properties of chocolate as a complex oil, which is not easy to change; at the same time, chocolate oil is very complex, and it does not fuse with many oils, especially vegetable oils with low melting points, even if it is barely fused. High-quality products also have the shortcomings of surface whitening and frosting, oil overflow, etc., which damage their beautiful appearance, which limits the change in the taste of chocolate. [0004] Among the many existing cho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/46A23G1/48A23G1/30A23G1/54
CPCA23G1/46A23G1/305A23G1/48A23G1/54A23G2220/20A23V2002/00A23V2200/14
Inventor 杨道明
Owner 苏州华巧食品有限公司
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