Chocolate popping beads, fruity sauce containing chocolate popping beads and preparation method thereof

A chocolate and fruit jam technology, applied in dairy products, milk preparations, cocoa, etc., can solve the problems of low melting point and high fat content of chocolate raw materials, and achieve good flavor release, moderate viscosity and fluidity, and high uniformity Effect

Inactive Publication Date: 2021-04-30
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the low melting point and high fat content of chocolate raw materials, the preparation of fruity sauce containing chocolate particles has certain technical difficulties

Method used

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  • Chocolate popping beads, fruity sauce containing chocolate popping beads and preparation method thereof
  • Chocolate popping beads, fruity sauce containing chocolate popping beads and preparation method thereof
  • Chocolate popping beads, fruity sauce containing chocolate popping beads and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0030] The present invention provides a kind of preparation method of chocolate quick-fried bead, and this preparation method comprises the following steps:

[0031] Step 1: Put the popping beads wrapping solution in the vibrating sieve, so that the popping beads wrapping solution circulates from the top of the vibrating sieve to the bottom;

[0032] Step 2: Drip the center liquid of the popping beads downward at a pressure of 0.02 to 0.08 bar, and condense the center liquid of the popping beads dripped into the wrapping skin solution of the popping beads to form popping beads.

[0033] Exemplarily, firstly, put the popping beads coating solution in a vibrating screen with an inclination angle of 4-5°, the length of the vibrating screen is 2-3m, and circulate through the rotor pump so that the popping beads coating solution is continuously circulated from the top of the vibrating screen to the bottom flow; then, the center solution of the popping beads is dripped from the perf...

Embodiment 1

[0068] Preparation of S1 Bead Center Solution:

[0069] After heating the purified water to 40°C, add stabilizer, sweet sugar, chocolate natural ingredients and food flavors, etc., stir at 50rpm for 10 minutes, then cool to 20°C for later use, storage time ≤ 15h, the content of each ingredient The amount added is shown in the table below:

[0070] The composition formula of the quick-fried pearl central liquid of table 1 embodiment 1

[0071]

[0072]

[0073] Preparation of S2 bead wrapping skin:

[0074] Raise the temperature of purified water to 70°C, add a stabilizer, and stir and circulate at 800rpm for 20 minutes, then cool to 20°C for use; the types and amounts of stabilizers mentioned are shown in the table below:

[0075] The quick-fried pearl wrapped skin ingredient formula of table 2 embodiment 1

[0076] ingredients quality% sodium alginate 0.3 gellan gum 0.02 calcium salt 0.2 pure water 99.48 total 100 Soluti...

Embodiment 2

[0088] Preparation of S1 Bead Center Solution:

[0089] After heating the purified water to 50°C, add stabilizer, sweet sugar, chocolate natural ingredients and food flavors, etc., stir at 100rpm for 20 minutes, then cool to 30°C for use, storage time ≤ 15h; The amount added is shown in the table below:

[0090] The composition formula of the quick-fried pearl central liquid of table 4 embodiment 2

[0091] ingredients quality% corn starch 20 White sugar 10 dark chocolate 6 cocoa powder 4 food flavor 6 citric acid 2 pure water 52 total 100 pH 4.2 Viscosity (cm / 60s) 6cm

[0092] The preparation of S2 popping ball wrapped skin: heat up the purified water to 80°C, add the stabilizer, and stir and circulate at 1000rpm for 30 minutes, then cool to 30°C for use; the types and amounts of the stabilizer mentioned are shown in the table below:

[0093] The quick-fried pearl wrapped skin ingredient formula of...

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Abstract

The invention discloses chocolate popping beads, fruity sauce containing the chocolate popping beads and a preparation method thereof. The preparation method of the chocolate popping beads comprises the steps: 1, placing a popping bead wrapping skin solution is placed in a vibrating screen so that the popping bead wrapping skin solution circularly flows from the top of the vibrating screen to the bottom of the vibrating screen; and 2, dripping the blasting bead center liquid under the pressure of 0.02-0.08 bar, and condensing the blasting bead center liquid dripped into the blasting bead wrapping skin solution to form the popping beads. The preparation method of the fruity sauce comprises the following steps: S1, preparing a colloidal solution, namely preheating water to 70-80 DEG C, adding pectin and a sweetening agent, stirring and circulating at 1000-1400 rpm for 10-15 minutes, and cooling to 40-45 DEG C to obtain the colloidal solution; s2, adding the popping beads into the glue solution, uniformly stirring at 30-60 rpm, adding edible essence, adjusting the acidity, and adjusting the pH value to 3.7-4.2 so as to obtain a pre-prepared fruity sauce; s3, sterilizing and filling: sterilizing, cooling and filling the pre-prepared fruity sauce to obtain the fruity sauce. The chocolate popping beads are high in uniformity, the flavor of the popping bead center liquid is well released, and the fruity sauce can be used for normal-temperature yoghourt.

Description

technical field [0001] The invention belongs to the technical field of fruit sauce processing, and in particular relates to chocolate popcorn, fruity sauce containing chocolate popcorn and a preparation method thereof. Background technique [0002] Normal temperature fermented dairy products are favored by dairy processors and consumers because of their unique taste and flavor, no need for refrigeration, and convenient logistics, transportation and storage. Although fermented milk products at room temperature do not contain live bacteria, according to the conclusion of the World Dairy Federation (IDF) on fermented yogurt, the metabolites produced during the fermentation of yogurt have unique nutritional value and are the core of the nutritional value of fermented milk. It does not depend on the activity of lactic acid bacteria after the fermentation is completed. [0003] In recent years, with the development of the snack food market, consumers' love for sweets is increasin...

Claims

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Application Information

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IPC IPC(8): A23G1/56A23L21/10A23C9/13
CPCA23G1/56A23L21/10A23C9/13A23V2002/00A23V2250/5072A23V2250/628A23V2250/032A23V2250/5118A23V2250/5026A23V2250/5054
Inventor 孙颜君刘振民苏米亚徐致远王磊莫蓓红
Owner BRIGHT DAIRY & FOOD
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