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Chocolate and preparation method thereof

A chocolate and variety technology, applied in cocoa, food science, application, etc., can solve the problems of less chocolate taste, less visual effect, low molding capacity, etc., and achieve the effect of improving production capacity, enhancing attractiveness, and simple process

Pending Publication Date: 2021-11-16
嘉世明(珠海)食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For this reason, the present invention proposes a kind of chocolate and its preparation method, which can improve the problems of less chocolate taste, less visual effect, and low molding capacity caused by the existing chocolate molding process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0100] A chocolate comprising 4 chocolate layers arranged in a cascading arrangement. The first layer is dark chocolate, the second layer is brown chocolate, the third layer is white chocolate, and the fourth layer is powder chocolate. The following are the raw material components of each chocolate:

[0101] Dark chocolate, by weight, includes raw material components: CBS cocoa butter substitute (ie lauric acid type cocoa butter substitute) 45%, cocoa powder 20%, white granulated sugar 30%, lactose 4%, food flavor 0.5%, Emulsifier 0.5%; Brown chocolate, by weight, includes raw materials: 40% CBS cocoa butter substitute, 5% cocoa powder, 30% white sugar, 5% lactose, 10% peanut butter, 5% hazelnut butter, Pistachio jam 4%, food flavor 0.5%, emulsifier 0.5%;

[0102] White chocolate, by weight, includes the following raw materials: 45% CBS cocoa butter substitute, 20% milk powder, 30% white sugar, 4% lactose, 0.5% food flavor, and 0.5% emulsifier;

[0103] The powdered chocola...

Embodiment 2

[0114] A chocolate comprising 5 chocolate layers arranged in a cascading arrangement. The first layer is dark chocolate, the second layer is milk chocolate, the third layer is coffee chocolate, the fourth layer is white chocolate, and the fifth layer is cheese chocolate. The following are the raw material components of each chocolate:

[0115] Dark chocolate, by weight, includes the following raw materials: 30% cocoa butter, 20% cocoa mass, 10% cocoa powder, 30% white sugar, 4% lactose, 5% whole milk powder, and 0.5% food flavor %, emulsifier 0.5%;

[0116] Milk chocolate, by weight, includes the following raw materials: 30% cocoa butter, 20% whole milk powder, 10% cocoa powder, 30% white sugar, 5% whey powder, 4% lactose, and 0.5% food flavor %, emulsifier 0.5%;

[0117] Coffee chocolate, by weight, includes the following raw materials: 30% cocoa butter, 20% cocoa mass, 10% cocoa powder, 30% white sugar, 5% coffee powder, 4% lactose, 0.5% food flavor, Emulsifier 0.5%;

...

Embodiment 3

[0131] A chocolate comprising 3 layers in a cascading arrangement. The first layer is dark chocolate, the second layer is fruit jam, and the third layer is white chocolate. The following are the raw material components of each chocolate and fruit jam:

[0132] Dark chocolate, by weight, includes the following raw materials: 45% CBS cocoa butter substitute, 20% cocoa powder, 30% white sugar, 4% lactose, 0.5% food flavor, and 0.5% emulsifier;

[0133] White chocolate, by weight, includes the following raw materials: 45% CBS cocoa butter substitute, 20% milk powder, 30% white sugar, 4% lactose, 0.5% food flavor, and 0.5% emulsifier;

[0134] Fruit jam, calculated by weight, includes raw materials: 35% white sugar, 30% purified water, 20% anhydrous glucose, 5% refined vegetable oil, 5% blueberry powder, 4% strawberry powder, and 0.5% food flavor , emulsifier 0.5%.

[0135] The preparation method of present embodiment chocolate comprises the steps:

[0136] (1) Prepare dark cho...

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Abstract

The invention belongs to the technical field of food, and particularly relates to chocolate and a preparation method thereof. The chocolate comprises n stacked chocolate layers, and the type of chocolate slurry for preparing the chocolate is m, wherein n and m are positive integers greater than or equal to 2; the preparation method of the chocolate comprises the following steps: preparing m kinds of chocolate paste; and spraying the chocolate slurry onto a supporting body, cooling and solidifying to form a chocolate layer, thereby obtaining the chocolate. The chocolate provided by the invention has multiple flavors, and the types and color factors of the original chocolate are increased; in the product, a multi-layer structure and color factors are introduced, so that a visual effect is added to a chocolate finished product, and the attraction of the product to consumers is enhanced; a layer-by-layer forming process is performed by adopting a spraying process, so that the process is simple, continuous forming is realized, and the chocolate preparation capacity is improved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to chocolate and a preparation method thereof. Background technique [0002] Chocolate has become a household name and a favorite food among consumers. The structure of chocolate is generally solid chocolate, sandwich chocolate or a layer of chocolate wrapped in the outer layer of solid chocolate or sandwich chocolate. The molding and preparation process of chocolate is generally pouring molding, injection molding, coating molding or coating molding. It is difficult to construct chocolate with more than two kinds of multiple flavors and colorful visual effects by using the above types of technology. In addition, in the existing chocolate molding process, all belong to intermittent molding, it is difficult to achieve continuous molding, which reduces the production capacity of chocolate molding and increases the cost of chocolate production. Contents of the invention [...

Claims

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Application Information

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IPC IPC(8): A23G1/54A23G1/30
CPCA23G1/54A23G1/305A23V2002/00A23V2250/612A23G2220/20
Inventor 程谦段金戈
Owner 嘉世明(珠海)食品科技有限公司
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