Chocolate processing method capable of improving mouthfeel smoothness

Abstract

The invention discloses a chocolate processing method capable of improving mouthfeel smoothness. The invention belongs to the technical field of food processing. The method comprises the steps of raw material pretreatment, fine grinding, temperature control and adjustment, step-by-step stirring and fusion, precise forming and the like. By optimizing the baking temperature and time of cocoa beans, strictly controlling the grinding granularity, regulating the temperature in stages and stirring and fusing step by step, the fineness and smoothness of the chocolate are remarkably improved, and meanwhile, the frost reversing phenomenon and the taste fault problem are avoided; the method can effectively improve the chocolate quality, provides technical support for high-end markets, and has high practical value and popularization prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a chocolate processing method for improving the smoothness of the taste. Background Art

[0002] With the continuous advancement of food processing technology, chocolate, a globally popular food, is facing increasing demands for higher taste. Consumers are particularly concerned about the smoothness of chocolate, which has become a key indicator of product quality. However, existing chocolate processing methods have room for improvement in multiple steps, resulting in a product taste that cannot fully meet the demands of the high-end market.

[0003] During the raw material processing stage, traditional methods for roasting and dehulling cocoa beans have certain limitations. Imprecise control of roasting temperature and time can lead to partial loss of cocoa bean flavor or a burnt bitter taste, affecting the basic flavor of the chocolate. Furthermore, incomplete dehulling can leave small amounts of impurities. These tiny particles are difficult to remove during subsequent processing, resulting in a slightly rough texture in the finished chocolate. Furthermore, inaccurate ingredient ratios can also lead to taste issues. For example, an imbalance in the ratio of ingredients like cocoa butter and sugar can result in a product that appears greasy or sweet, diminishing the smooth taste experience.

[0004] The grinding process is one of the key steps that determines the taste of chocolate, but existing technologies still have room for improvement in this regard. Traditional equipment usually uses a grinding time of 4-6 hours, and the grinding temperature fluctuates widely, often above 60°C or below 40°C. The grinding effect under these conditions is limited, and the particle size of the mixed raw materials can usually only reach 30-50 microns. Larger particle sizes will significantly affect the delicate feeling of chocolate in the mouth and reduce its smoothness. In addition, long-term grinding at unsuitable temperatures may also change the physical properties of ingredients such as cocoa butter, further affecting the overall quality.

[0005] The tempering process is crucial for the formation of chocolate's crystal structure, but traditional tempering methods present certain challenges in temperature control. Unstable heating and cooling rates, as well as inappropriate holding times, can lead to the formation of unstable crystal structures within the chocolate. Such products are prone to blooming during storage, resulting in a rough surface and a hard, less smooth texture.

[0006] During the mixing and blending stage, traditional processes often operate at a single speed, and the timing and proportion of emulsifier addition are not designed appropriately. This can lead to insufficient blending of the ingredients, uneven distribution of the chocolate's internal structure, and noticeable texture discontinuities during consumption, making it difficult to achieve a consistently smooth experience. Furthermore, inaccurate temperature and humidity control within the molding environment can lead to inconsistent solidification rates, potentially causing surface defects and affecting the internal texture, making it feel loose or too hard.

[0007] In summary, existing chocolate processing methods have room for improvement in multiple steps, including raw material handling, grinding, tempering, mixing, blending, and molding. These factors collectively restrict the smoothness of the product. Therefore, developing a chocolate processing method that can comprehensively optimize each processing step and significantly improve the smoothness of the chocolate texture has become an urgent technical challenge in this field. Summary of the Invention

[0008] The purpose of the present invention is to provide a chocolate processing method that improves the smoothness of the mouthfeel. The present invention significantly improves the fineness and smoothness of chocolate products by optimizing key links such as raw material processing, grinding, temperature control, stirring and blending, and molding. The present invention solves the problem of flavor loss or burnt bitterness caused by improper baking in traditional processes by precisely controlling the temperature and time of cocoa bean roasting. At the same time, the optimization of the peeling process removes residual impurities and reduces the roughness. The precise design of the raw material ratio in the present invention avoids greasy or sweet taste and improves the overall balance. The present invention significantly improves the smoothness of chocolate by optimizing key links such as raw material processing, grinding, temperature control, stirring and blending, and molding.

[0009] In order to achieve the above object, the technical solution adopted by the present invention is as follows: a chocolate processing method for improving the smoothness of the taste, the processing method comprising the following steps:

[0010] (1) Raw material pretreatment: Cocoa beans are roasted and peeled at a temperature of 120° C. to 140° C. for 20 to 30 minutes; after peeling, the cocoa beans are mixed with cocoa butter, white sugar, and milk powder in a mass ratio of 5:2:2:1 at a mixer speed of 800 rpm to 1200 rpm for 15 to 25 minutes;

[0011] (2) Fine grinding: The mixed raw materials are fed into a three-roll mill for grinding at a grinding temperature of 45°C to 55°C for 8 to 12 hours until the particle size is reduced to 15 to 20 μm.

[0012] (3) Temperature control and temperature adjustment: the ground material is transferred to the temperature adjustment equipment, first heated to 48°C to 52°C and maintained for 10 to 15 minutes, then cooled to 28°C to 30°C at a rate of 1°C to 2°C per minute and maintained for 20 to 30 minutes, and finally heated to 31°C to 33°C to complete the temperature adjustment;

[0013] (4) Stepwise stirring and fusion: Place the temperature-adjusted material into a stirring device and stir at a speed of 100 to 150 rpm for 10 to 15 minutes, then add 0.5% to 1.5% of soybean lecithin as an emulsifier, and continue stirring at a speed of 200 to 250 rpm for 20 to 30 minutes;

[0014] (5) Precision molding: The stirred and fused material is injected into the mold and allowed to stand for 30 to 40 minutes in an environment with a temperature of 20°C to 22°C and a humidity of 45% to 50% to complete the molding.

[0015] Preferably, in step (1), the roasting equipment uniformly heats the cocoa beans through a hot air circulation system.

[0016] Preferably, the peeling machine in step (1) adopts a high-speed rotating drum structure, and a flexible scraper is provided on the inner wall of the drum.

[0017] Preferably, in step (1), a plurality of stirring blades are provided inside the mixer, and the gaps between the blades and the inner wall of the mixing chamber are optimized.

[0018] Preferably, the roller diameter of the three-roll mill in step (2) is 30 cm to 50 cm, and the roller spacing is controlled by adjusting the screw.

[0019] Preferably, the temperature control equipment in step (3) includes a heating module, a cooling module and a heat preservation module. The heating module achieves uniform heating through an electric heating tube, and the cooling module achieves cooling through a refrigeration compressor.

[0020] Preferably, the stirring equipment in step (4) includes a main stirring barrel and an auxiliary stirring barrel, the stirring paddle in the main stirring barrel is designed in a spiral shape, and an ultrasonic vibration device is provided at the bottom of the auxiliary stirring barrel.

[0021] Preferably, the mold in step (5) is made of food-grade stainless steel, and the inner wall surface roughness is less than 0.8 microns.

[0022] Preferably, during the molding process in step (5), a vibration device is provided at the bottom of the mold to remove bubbles.

[0023] Preferably, after the molding is completed in step (5), the mold is sent to a cooling tunnel for rapid cooling, the cooling temperature is 10° C. to 15° C., and the cooling time is 10 minutes to 15 minutes.

[0024] The beneficial effects achieved by the present invention using the above structure are as follows: (1) The present invention solves the problem of flavor loss or burnt bitterness caused by improper roasting in the traditional process by precisely controlling the roasting temperature and time of cocoa beans. At the same time, the optimization of the peeling process removes residual impurities and reduces the roughness; (2) The precise design of the raw material ratio in the present invention avoids the greasy or sweet taste and improves the overall balance; (3) The present invention significantly improves the smoothness of the chocolate taste by optimizing the technical means of key links such as raw material processing, grinding, temperature control, stirring and fusion, and molding. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 Effect of a chocolate processing method for improving the smoothness of the chocolate texture on the taste of chocolate.

[0026] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0028] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those familiar to those skilled in the art. Furthermore, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred embodiments and materials described herein are for illustrative purposes only and are not intended to limit the scope of this application.

[0029] The experimental methods in the following examples, unless otherwise specified, are conventional methods; the test materials and test strains used in the following examples, unless otherwise specified, are purchased from commercial channels.

[0030] Example 1

[0031] Raw material pretreatment

[0032] (1) The cocoa beans are fed into the roasting equipment and heated evenly by the hot air circulation system. The fan of the hot air circulation system blows hot air from the top of the equipment, disperses it through the guide plate and flows to the bottom, and then returns to the heating module through the return air duct for reheating, thus forming a closed cycle. This process ensures that each cocoa bean is kept within the temperature range of 120°C to 140°C, avoiding the loss of flavor substances or the generation of burnt bitterness due to local overheating;

[0033] (2) The cocoa beans enter the peeling machine, and the flexible scraper on the inner wall of the drum rotates at a speed of 3000 rpm. The gap between the scraper and the inner wall of the drum is 0.5 mm to 1 mm, which can effectively peel off the shell without damaging the inner cocoa kernel. The peeled cocoa kernels are mixed with other auxiliary raw materials in a mass ratio of 5:2:2:1. The stirring blades in the mixer are designed in a spiral shape, and the gap between its outer edge and the inner wall of the mixing chamber is 2 mm to 3 mm, which ensures efficient mixing and prevents excessive friction and temperature rise. At this stage, by precisely controlling various parameters, uniform mixing of raw materials is achieved, laying the foundation for subsequent processes.

[0034] Example 2

[0035] Fine grinding

[0036] The mixed raw materials are fed into a three-roll mill, and the spacing between the three stainless steel rollers is precisely controlled to 0.1 mm to 0.2 mm by adjusting the screw; the material is subjected to the pressure of the first roller at the feed inlet, and after initial crushing, it enters the second roller for further refinement, and finally the final particle size adjustment is completed between the third roller; during the grinding process, the cooling water circulation system uses a water pump to transport cooling water from the water tank to the cooling pipe at the bottom of the grinder. The water flow rate is set to 5 liters / minute to 10 liters / minute, which takes away heat in time and keeps the material temperature in the range of 45°C to 55°C. The temperature sensor monitors the material temperature in real time and transmits the data to the central control system to ensure that the temperature fluctuation does not exceed ±2°C; through the above measures, the particle size of the mixed raw materials is reduced to 15 microns to 20 microns, significantly improving the fineness.

[0037] Example 3

[0038] Temperature control in stages

[0039] (1) The heating module in the temperature control equipment heats the material to 48°C to 52°C through electric heating tubes. The electric heating tubes are evenly distributed along the inner wall of the temperature control equipment with a spacing of 5 cm to 10 cm to ensure that the material is heated evenly;

[0040] (2) The refrigeration compressor starts, and the refrigerant absorbs heat through the evaporator and transfers the cold to the temperature control equipment. The cooling rate is strictly controlled within the range of 1°C to 2°C per minute. After the cooling is completed, the material is kept at 28°C to 30°C for 20 to 30 minutes, at which time the crystal begins to grow stably;

[0041] (3) The material is reheated to 31°C to 33°C. This process is completed by the auxiliary electric heating tube in the heating module. The power of the auxiliary electric heating tube is set to 500 watts to 800 watts. The stirring device in the temperature control equipment is driven by a motor, and the speed is automatically adjusted to 50 rpm to 100 rpm according to the viscosity of the material to ensure that the material is always evenly distributed at different temperature stages. Through the above-mentioned staged temperature control method, the problem of unstable crystal structure is effectively avoided.

[0042] Example 4

[0043] Stir and blend step by step

[0044] (1) The stirring paddle in the main mixing barrel is designed with a double helix, with the upper helix diameter of 10 cm and the lower helix diameter of 15 cm, which can push the material to move upward along the barrel wall and sink in the central area, forming a stable convection circulation; the stirring paddle speed is set to 100 rpm to 150 rpm, and the stirring time is 10 minutes to 15 minutes to ensure that the material is initially mixed evenly.

[0045] (2) The material is transferred to the auxiliary stirring barrel through a pipeline, and the emulsifier adding device adds soybean lecithin to the auxiliary stirring barrel, and the addition amount is 0.5% to 1.5% of the total mass of the material; the speed of the stirring paddle in the auxiliary stirring barrel is increased to 200 rpm to 250 rpm, and the stirring time is 20 minutes to 30 minutes. During the stirring process, the ultrasonic vibration device vibrates at a frequency of 20 kHz and the amplitude is set to 20 microns to 50 microns, further refining the material particles and promoting the dispersion of the emulsifier; through the above-mentioned step-by-step stirring method, the full fusion of the various components of the material is achieved.

[0046] Example 5

[0047] Precision molding

[0048] (1) The mold is placed in a constant temperature and humidity environment. The air conditioning system adjusts the ambient temperature through the compressor. The set value is 20℃ to 22℃, and the temperature fluctuation range is controlled within ±0.5℃. The humidifier increases the air humidity through spraying. The humidity set value is 45% to 50%, and the humidity fluctuation range is controlled within ±2%.

[0049] (2) The material is allowed to stand in the mold for 30 to 40 minutes, during which time the vibration device is vibrated at a frequency of 60 Hz with an amplitude set to 0.5 mm to 1 mm to remove bubbles from the material and promote uniform filling. After molding is completed, the mold is sent to a cooling tunnel with a cooling temperature set to 10°C to 15°C and a cooling time of 10 to 15 minutes. During the cooling process, the fan in the cooling tunnel runs at a speed of 1000 rpm to ensure uniform distribution of cold air. After cooling is completed, the chocolate is demolded from the mold to obtain a finished product. The precise control of the above molding conditions ensures the consistency of chocolate solidification.

[0050] Test Example 1

[0051] Effect of a chocolate processing method for improving the smoothness of the taste on the smoothness of chocolate

[0052] To verify the effectiveness of the present processing method in improving the smoothness of chocolate, a conventional processing method was selected as a control group for comparison with the present method (Example 1). The raw materials used were cocoa beans, cocoa butter, white sugar, milk powder, and soy lecithin from the same batch, all of which met food-grade standards. Thirty professional tasters (trained in chocolate sensory evaluation) were invited to rate the chocolate using a 9-point scale (1 = extremely rough, 9 = extremely smooth). The evaluation criteria included: smoothness in the mouth, smoothness of melting, and duration of graininess. The scores were averaged and the standard deviation was calculated.

[0053] Result analysis: Figure 1 As shown, the taste score of the Example 1 group was higher than that of the control group.

[0054] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

[0055] The present invention and its embodiments are described above. This description is not restrictive. The drawings show only one embodiment of the present invention, and the actual structure is not limited thereto. In short, if a person skilled in the art is inspired by this and, without departing from the purpose of the present invention, designs structures and embodiments similar to this technical solution without inventiveness, they shall fall within the scope of protection of the present invention.

Claims

1. A chocolate processing method for improving the smoothness of the taste, characterized by: The processing method comprises the following steps: (1) Raw material pretreatment: Cocoa beans are roasted and peeled at a temperature of 120° C. to 140° C. for 20 to 30 minutes; after peeling, the cocoa beans are mixed with cocoa butter, white sugar, and milk powder in a mass ratio of 5:2:2:1 at a mixer speed of 800 rpm to 1200 rpm for 15 to 25 minutes; (2) Fine grinding: The mixed raw materials are fed into a three-roll mill for grinding at a grinding temperature of 45°C to 55°C for 8 to 12 hours until the particle size is reduced to 15 to 20 μm. (3) Temperature control and temperature adjustment: the ground material is transferred to the temperature adjustment equipment, first heated to 48°C to 52°C and maintained for 10 to 15 minutes, then cooled to 28°C to 30°C at a rate of 1°C to 2°C per minute and maintained for 20 to 30 minutes, and finally heated to 31°C to 33°C to complete the temperature adjustment; (4) Stepwise stirring and fusion: Place the temperature-adjusted material into a stirring device and stir at a speed of 100 to 150 rpm for 10 to 15 minutes, then add 0.5% to 1.5% of soybean lecithin as an emulsifier, and continue stirring at a speed of 200 to 250 rpm for 20 to 30 minutes; (5) Precision molding: The stirred and fused material is injected into the mold and allowed to stand for 30 to 40 minutes in an environment with a temperature of 20°C to 22°C and a humidity of 45% to 50% to complete the molding.

2. The method for processing chocolate to improve the smoothness of the mouthfeel according to claim 1, characterized in that: In step (1), the baking equipment uniformly heats the cocoa beans through a hot air circulation system.

3. The method for processing chocolate to improve the smoothness of the mouthfeel according to claim 2, characterized in that: In the step (1), the peeling machine adopts a high-speed rotating drum structure, and a flexible scraper is provided on the inner wall of the drum.

4. The method for processing chocolate to improve the smoothness of the mouthfeel according to claim 3, characterized in that: In the step (1), a plurality of stirring blades are provided inside the mixer, and the gaps between the blades and the inner wall of the mixing chamber are optimized.

5. The method for processing chocolate to improve the smoothness of the mouthfeel according to claim 4, characterized in that: The roller diameter of the three-roll mill in step (2) is 30 cm to 50 cm, and the roller spacing is controlled by adjusting the screw.

6. The chocolate processing method for improving the smoothness of the mouthfeel according to claim 5, characterized in that: The temperature control equipment in step (3) includes a heating module, a cooling module and a heat preservation module. The heating module realizes uniform heating through an electric heating tube, and the cooling module realizes cooling through a refrigeration compressor.

7. The method for processing chocolate to improve the smoothness of the mouthfeel according to claim 6, characterized in that: The stirring equipment in step (4) includes a main stirring barrel and an auxiliary stirring barrel. The stirring paddle in the main stirring barrel is designed in a spiral shape, and an ultrasonic vibration device is provided at the bottom of the auxiliary stirring barrel.

8. The chocolate processing method for improving the smoothness of the mouthfeel according to claim 7, characterized in that: In step (5), the mold is made of food-grade stainless steel, and the inner wall surface roughness is less than 0.8 microns.

9. The chocolate processing method for improving the smoothness of the mouthfeel according to claim 8, characterized in that: During the molding process in step (5), a vibration device is provided at the bottom of the mold to remove bubbles.

10. The chocolate processing method for improving the smoothness of the mouthfeel according to claim 9, characterized in that: After the molding is completed in step (5), the mold is sent to a cooling tunnel for rapid cooling, the cooling temperature is 10° C. to 15° C., and the cooling time is 10 minutes to 15 minutes.

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