Chocolate bean production process suitable for high-temperature and high-moisture conditions

Abstract

The invention discloses a production process of chocolate beans suitable for high-temperature and high-moisture conditions. The chocolate beans comprise a chocolate coating and a core material, gradually wrapping the ingredients layer by layer until all the ingredients completely wrap the crushed peanuts; conveying the wrapped crushed peanuts to an oven; fully cooling the baked crushed peanuts to room temperature; the preparation method comprises the following steps: melting cocoa butter substitute, preserving heat, adding the weighed raw materials into a fine grinding cylinder, performing chocolate rolling and fine grinding, adding a nut core material into a coating machine, then adding a chocolate coating and mixed powder, starting to wrap, and packaging and sealing. The key part, namely an inner core, of a chocolate product is pretreated, so that holes in the surface of the inner core are reduced, and the density is increased; the emulsifier capable of improving the waterproofness of the product is added, so that the crystal of the grease is more compact, a fine stable crystal form is formed, the crispness-keeping performance of the product is improved, the structure of the chocolate bean is optimized, and the taste of the product is met under the condition of ensuring waterproofness and crispness.

Description

Technical Field

[0001] The invention belongs to the technical field of chocolate beans, and in particular relates to a chocolate bean production process suitable for high temperature and high moisture conditions. Background Art

[0002] The patent belongs to the chocolate product industry and implements the product standard of GB / T19343. Product use: It is suitable for products with high moisture content that require the product to remain crisp, such as ice cream, yogurt, cakes and other products.

[0003] Cake filling products have high moisture content and relatively high temperature during the mixing process (45-60℃), so this type of product poses great challenges to additives, especially chocolate products. Conventional chocolate products are not suitable for use in this type of product. Chocolate is extremely sensitive to temperature. As the temperature fluctuates, the quality of the product faces great challenges during processing, storage and transportation. It is not suitable for storage and use without temperature control. The product has good temperature resistance and can ensure product stability during storage and transportation at 50℃. It can also be produced in a high humidity environment. After being combined with the cake filling for a long time, the chocolate coating will fall off or the core material inside the chocolate beans will become damp and soft, and the taste will not be crispy, and teeth will be blocked, which will particularly affect the taste of the product.

[0004] For example, the patent publication number of our company's previous production is 201010526869.1, and its name is "Method for preparing puffed particles as crispy outer skin of ice cream", based on which, it is an inevitable demand of the industry to design a universal product that can be used under high moisture content and high temperature conditions to maintain the crispness of the core material. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides an emulsifier which can improve the waterproofness of the product by pretreating the key part of the chocolate product, namely the inner core, to reduce the holes on the inner core surface and increase the density, so as to make the crystallization of the oil more dense and form a fine stable crystal form, improve the crispness of the product, optimize the structure of the chocolate beans, ensure the waterproofness and crispness of the product while satisfying the taste, and is suitable for the production process of chocolate beans under high temperature and high moisture conditions.

[0006] To achieve the above-mentioned object, the present invention provides the following technical solutions: a chocolate bean production process suitable for high temperature and high moisture conditions, comprising a chocolate coating and a core material; The core material is one of nut core material, cookie core material and puffed core material; The ratio of nut core material is: Unsalted butter 5-10; peanut butter 25-41; lecithin 0.1-1.5; edible salt 1-5; glucose syrup 5-15; flavor 0.1-1; palm oil 1-10; maltodextrin 1-10; white sugar powder 40-70; whole milk powder 5-10; pregelatinized starch 5-20; soy protein isolate 8-20; peanut crumbs 20-120; Ingredients 1: Mix the raw materials unsalted butter, peanut butter, lecithin, edible salt, glucose syrup, essence and palm oil evenly for later use; Ingredient 2: Mix the raw materials maltodextrin, white sugar powder, whole milk powder, pre-gelatinized starch and soy protein isolate evenly, and then grind through an 80-mesh sieve for later use; S1. Put the crushed peanuts into a coating tank, add ingredient 1 and mix evenly, so that the crushed peanuts are adhered with the material of ingredient 1; S2, add ingredient 2 so that ingredient 2 is evenly coated on the surface of S1; S3, alternately coating ingredient 1 and ingredient 2, and successively coating the ingredients layer by layer until all the ingredients are completely coated on the peanut crumbs; Transfer the wrapped peanut pieces to the oven; Cool the roasted peanut pieces to room temperature. The chocolate ratio is: Cocoa butter substitute 120-160; peanut granules 80-150; cocoa powder 25-50; emulsifier 1-3; A. Melt the cocoa butter substitute and keep it warm. The temperature of the oil tank should be 50-70℃. B. Add the weighed raw materials into the fine grinding cylinder, first add the oil (cocoa butter substitute, emulsifier), then add the powder (cocoa powder, emulsifier), so that the powder and oil are evenly mixed, and the mixed oil is sent to the fine grinder; C. After the chocolate coating is finely ground, open the circulation cylinder valve, and the chocolate coating is pumped to the insulation cylinder through the pipeline, where it is kept warm; D. Add nut core material to the coating machine, then add chocolate coating and mixed powder to start coating. Repeatedly add chocolate coating and mixed powder until the product particle weight reaches the requirement. The main machine air, cold air or hot air can be turned on during the coating process.

[0007] E. When the product meets the standards, the material is transferred to the conveyor belt and transported to the internal packaging workshop; F. Packaging: Packaging and sealing.

[0008] Preferably, the nut core material is replaced by cookie core material, granules or puffed core material, granules.

[0009] Preferably, the temperature of the oven in step S3 is 150-200° C., and the baking time is 5-10 min.

[0010] Preferably, in step B, the speed of the fine grinder is 50 Hz, the material temperature is 40-55° C., and the fineness reaches 15-35 μm.

[0011] Preferably, in step C, the material temperature is controlled at 45-55°C.

[0012] Preferably, the optimal ambient temperature in step D is 20-25° C., and the ambient humidity is ≤60%.

[0013] Compared with the prior art, the present invention has the following beneficial effects: 1. Solve the problem that coated chocolate products, when used in high-moisture and high-temperature mixing scenarios, are surrounded by water-phase substances for a long time, the chocolate coating falls off, the core material inside absorbs water and becomes soft, and the taste is not crispy, etc.

[0014] 2. By pre-treating the key part of chocolate products, namely the core, the holes on the core surface can be reduced, the density can be increased, the flavor of the product can be enhanced, and at the same time the crispness and immersion resistance of the core can be improved.

[0015] 3. By optimizing the ingredients of the chocolate coating, especially the selection of oils, the product can meet the production requirements under high moisture and high temperature mixing conditions without melting, ensuring the product has a crisp taste within the shelf life.

[0016] 4. By improving the process equipment, the chocolate coating was designed to enhance the waterproof performance of the product: after being immersed in water for 72 hours, the chocolate coating did not crack.

[0017] 5. Explore emulsifiers that can improve the waterproofness of products, make the crystals of oils and fats denser, form fine and stable crystals, and improve the brittleness of products.

[0018] 6. Optimize the structure of chocolate beans to ensure that they are waterproof and crispy while meeting the taste requirements of the product. DETAILED DESCRIPTION

[0019] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0020] In the description of the present invention, it is necessary to understand that the terms "upper", "lower", "front", "back", "left", "right", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship are based on the orientation or position relationship shown, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention. Embodiment 1

[0021] A chocolate bean production process suitable for high temperature and high moisture conditions, including chocolate coating and core material; The core material is one of nut core material, cookie core material and puffed core material; The ratio of nut core material is: Unsalted butter 7.3; peanut butter 32.3; lecithin 0.84; edible salt 2.5; glucose syrup 9.7; flavor 0.4; palm oil 4; maltodextrin 6.7; white sugar powder 50; whole milk powder 6.7; pregelatinized starch 10; soy protein isolate 13; peanut crumbs 100; Ingredients 1: Mix the raw materials unsalted butter, peanut butter, lecithin, edible salt, glucose syrup, essence and palm oil evenly for later use; Ingredient 2: Mix the raw materials maltodextrin, white sugar powder, whole milk powder, pre-gelatinized starch and soy protein isolate evenly, and then grind through an 80-mesh sieve for later use; S1. Put the crushed peanuts into a coating tank, add ingredient 1 and mix evenly, so that the crushed peanuts are adhered with the material of ingredient 1; S2, add ingredient 2 so that ingredient 2 is evenly coated on the surface of S1; S3, alternately coating ingredient 1 and ingredient 2, and successively coating the ingredients layer by layer until all the ingredients are completely coated on the peanut crumbs; The wrapped peanut pieces are transferred to an oven, wherein the temperature of the oven in step S3 is 180° C. and the baking time is 8 minutes; Cool the roasted peanut pieces to room temperature. The chocolate ratio is: Cocoa butter substitute 150; peanut particles 100; cocoa powder 25; emulsifier 1.5; A. Melt the cocoa butter substitute and keep it warm. The temperature of the oil tank is 55℃. B. Add the weighed raw materials into the fine grinding cylinder, first add the oil (cocoa butter substitute, emulsifier), then add the powder (cocoa powder, emulsifier), so that the powder and oil are evenly mixed, and the mixed oil is sent to the fine grinder. The speed of the fine grinder is 50HZ, the material temperature is 50℃, and the fineness reaches 25μm; C. After the chocolate coating is finely ground, open the circulation cylinder valve, and the chocolate coating is pumped to the insulation cylinder through the pipeline. The chocolate coating is kept warm in the insulation cylinder, and the material temperature is controlled at 50°C; D. Add nut core material to the coating machine, then add chocolate coating and mixed powder to start coating. Repeatedly add chocolate coating and mixed powder until the product particle weight reaches the requirement. The main machine air, cold air or hot air can be turned on during the coating process. The ambient temperature is 22℃ and the ambient humidity is ≤60%.

[0022] E. When the product meets the standards, the material is transferred to the conveyor belt and transported to the internal packaging workshop; F. Packaging: Packaging and sealing. Embodiment 2

[0023] A chocolate bean production process suitable for high temperature and high moisture conditions, including chocolate coating and core material; The core material is a cookie core material or a puffed core material; The chocolate ratio is: Cocoa butter substitute 140; peanut particles 100; cocoa powder 30; emulsifier 2; A. Melt the cocoa butter substitute and keep it warm. The temperature of the oil tank is 55℃. B. Add the weighed raw materials into the fine grinding cylinder, first add the oil (cocoa butter substitute, emulsifier), then add the powder (cocoa powder, emulsifier), so that the powder and oil are evenly mixed, and the mixed oil is sent to the fine grinder; C. After the chocolate coating is finely ground, open the circulation cylinder valve, and the chocolate coating is pumped to the insulation cylinder through the pipeline, where it is kept warm; D. Add nut core material to the coating machine, then add chocolate coating and mixed powder to start coating. Repeatedly add chocolate coating and mixed powder until the product particle weight reaches the requirement. The main machine air, cold air or hot air can be turned on during the coating process.

[0024] E. When the product meets the standards, the material is transferred to the conveyor belt and transported to the internal packaging workshop; F. Packaging: Packaging and sealing.

[0025] Preferably, the nut core material is replaced by cookie core material, granules or puffed core material, granules.

[0026] Preferably, in step S3, the temperature of the oven is 160° C. and the baking time is 6 minutes.

[0027] Preferably, in step B, the speed of the fine grinder is 50 Hz, the material temperature is 52° C., and the fineness reaches 30 μm.

[0028] Preferably, in step C, the material temperature is controlled at 5255°C.

[0029] Preferably, in step D, the optimal ambient temperature is 23.5° C. and the ambient humidity is ≤60%.

[0030] The core materials may include cookie core materials, puffed core materials, nut core materials, etc. Through the pretreatment of the core materials, the holes on the surface of the kernel can be reduced, the density can be increased, and at the same time the crispness and immersion resistance of the kernel can be improved. Chocolate can be used in scenarios where high moisture and high temperature mixing is used. After being surrounded by aqueous substances for a long time, the chocolate coating will fall off, the internal core material will absorb water and become soft, and the taste will not be crispy, which are poor experience problems. The ingredients of the chocolate coating are optimized to maintain the flavor while allowing it to be immersed in ice cream, liquid milk and other products for a long time while the kernel remains crispy. Emulsifiers that can improve the waterproofness of the product are explored to make the crystallization of oils and fats denser, forming fine and stable crystals, improving the crispness of the product, and optimizing the structure of the chocolate beans to ensure that the product taste requirements are met while ensuring waterproofness and crispness.

[0031] The basic principles and main features of the present invention and the advantages of the present invention are shown and described above. For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention; therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is limited by the attached claims rather than the above description. Therefore, it is intended to include all changes within the meaning and scope of the equivalent elements of the claims in the present invention, and any marks in the claims should not be regarded as limiting the claims involved.

[0032] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A chocolate bean production process suitable for high temperature and high moisture conditions, characterized in that: Includes chocolate coating and centering; The core material is one of nut core material, cookie core material and puffed core material; The ratio of nut core material is: Unsalted butter 5-10; peanut butter 25-41; lecithin 0.1-1.5; edible salt 1-5; glucose syrup 5-15; flavor 0.1-1; palm oil 1-10; maltodextrin 1-10; white sugar powder 40-70; whole milk powder 5-10; pregelatinized starch 5-20; soy protein isolate 8-20; peanut crumbs 20-120; Ingredients 1: Mix the raw materials unsalted butter, peanut butter, lecithin, edible salt, glucose syrup, essence and palm oil evenly for later use; Ingredient 2: Mix the raw materials maltodextrin, white sugar powder, whole milk powder, pre-gelatinized starch and soy protein isolate evenly, and then grind through an 80-mesh sieve for later use; S1. Put the crushed peanuts into a coating tank, add ingredient 1 and mix evenly, so that the crushed peanuts are adhered with the material of ingredient 1; S2, add ingredient 2 so that ingredient 2 is evenly coated on the surface of S1; S3, alternately coating ingredient 1 and ingredient 2, and successively coating the ingredients layer by layer until all the ingredients are completely coated on the peanut crumbs; Transfer the wrapped peanut pieces to the oven; Cool the roasted peanut pieces to room temperature. The chocolate ratio is: Cocoa butter substitute 120-160; peanut granules 80-150; cocoa powder 25-50; emulsifier 1-3; A. Melt the cocoa butter substitute and keep it warm. The temperature of the oil tank should be 50-70℃. B. Add the weighed raw materials into the fine grinding cylinder, first add the oil (cocoa butter substitute, emulsifier), then add the powder (cocoa powder, emulsifier), so that the powder and oil are evenly mixed, and the mixed oil is sent to the fine grinder; C. After the chocolate coating is finely ground, open the circulation cylinder valve, and the chocolate coating is pumped to the insulation cylinder through the pipeline, where it is kept warm; D. Add nut core material to the coating machine, then add chocolate coating and mixed powder to start coating. Repeatedly add chocolate coating and mixed powder until the product particle weight reaches the required level. The main machine air, cold air or hot air can be turned on during the coating process. E. When the product meets the standards, the material is transferred to the conveyor belt and transported to the internal packaging workshop; F. Packaging: Packaging and sealing.

2. A chocolate bean production process suitable for high temperature and high moisture conditions according to claim 1, characterized in that: The nut core material is replaced by cookie core material, granules or puffed core material, granules.

3. The chocolate bean production process suitable for high temperature and high moisture conditions according to claim 1, characterized in that: In step S3, the temperature of the oven is 150-200° C., and the baking time is 5-10 minutes.

4. A chocolate bean production process suitable for high temperature and high moisture conditions according to any one of claims 1-2, characterized in that: In step B, the speed of the fine grinder is 50 Hz, the material temperature is 40-55° C., and the fineness reaches 15-35 μm.

5. A chocolate bean production process suitable for high temperature and high moisture conditions according to any one of claims 1-2, characterized in that: In step C, the material temperature is controlled at 45-55°C.

6. A chocolate bean production process suitable for high temperature and high moisture conditions according to any one of claims 1-2, characterized in that: The optimal ambient temperature in step D is 20-25° C., and the ambient humidity is ≤60%.