Packaging method capable of prolonging shelf life of alcohol-filled chocolates

Abstract

A packaging method capable of prolonging the shelf life of alcohol-filled chocolates. The packaging method comprises the following steps: A, making an alcohol-filled chocolate having a bottom surface; B, manufacturing a corresponding mold according to the external contour of the alcohol-filled chocolate, then putting a heated plastic substrate on the mold and performing vacuumizing, performing cooling, and then removing the mold to obtain a thermoformed plastic shell; and C, putting the alcohol-filled chocolate into the plastic shell, making the alcohol-filled chocolate fit with the plastic shell, and then sealing the bottom surface of the alcohol-filled chocolate with an encapsulation material, wherein the plastic substrate is selected from at least one of PET, PETG and a PET-containing composite material.

Description

A packaging method capable of extending the shelf life of alcohol-containing chocolate Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to a packaging technology for alcohol-containing chocolate, and in particular to a packaging method capable of extending the shelf life of alcohol-containing chocolate. Background Art

[0002] Currently, chocolate products are typically packaged in plastic, aluminum foil, laminated paper, or boxes to isolate them from the outside world. Generally speaking, using these packaging options prevents chocolate from absorbing moisture and oxidizing, extending its shelf life.

[0003] While current packaging methods can extend the shelf life of ordinary chocolate, they are less effective for chocolates with liquor fillings or those containing alcohol. Conventional storage methods are ineffective in preserving the flavor of these chocolates. This is because current packaging methods cannot effectively prevent the evaporation of flavor compounds in the alcohol.

[0004] The main components of wine are water, alcohol, and flavor compounds. Any change in their composition will change the taste of the wine. The flavor compounds that make up wine are mainly ester compounds. Taking whiskey as an example, its flavor compounds mainly come from ethyl acetate. Ester compounds such as ethyl acetate are volatile organic compounds that are slightly soluble in water. When dissolved in water, they are very unstable and will evaporate quickly into the air. Different wines have different proportions of flavor compounds, resulting in different flavors. If the wine lacks flavor compounds, it will taste like disinfectant alcohol. Both esters (ethyl acetate) and alcohols (alcohol) are volatile organic compounds. They are very easy to evaporate when exposed to air.

[0005] After comparing the various packaging options for chocolate bars with liqueur fillings on the market, we believe the current packaging has the following issues:

[0006] 1) There's air between the packaging and the chocolate. Most chocolates are currently packaged by covering the chocolate with a layer of wrapping paper before placing it in a box. This leaves some air between the chocolate and the packaging, allowing the alcohol in the chocolate to evaporate into the space between the chocolate and the packaging.

[0007] 2) The interface of the wrapping paper is not completely sealed. Even if the wrapping paper is completely wrapped around the product, air can still circulate between the openings, causing volatile substances to escape.

[0008] 3) Conventional packaging materials cannot completely prevent the volatilization of flavor compounds in the chocolate filling. Most current packaging focuses on water and oxygen tightness, but we are targeting airtight packaging that can absorb the flavor compounds of the wine filling.

[0009] Based on this, we need to find a packaging method that can effectively prevent the volatilization of the flavor compounds of the wine in the wine-containing chocolate, so as to extend the shelf life of the wine-containing chocolate, especially the chocolate with a high wine content. Summary of the Invention

[0010] In view of the shortcomings of the prior art, the object of the present invention is to provide a packaging method that can extend the shelf life of alcohol-containing chocolate.

[0011] The purpose of the present invention is achieved through the following technical solutions:

[0012] The present invention provides a packaging method for extending the shelf life of alcohol-containing chocolate, comprising the following steps:

[0013] A. Make a wine-containing chocolate with a bottom surface;

[0014] B. A mold is made according to the outer contour of the wine-containing chocolate. The heated plastic substrate is then placed on the mold and vacuumed. After cooling, the mold is removed to obtain a thermoformed plastic shell.

[0015] C. Place the wine-containing chocolate prepared in step A into a plastic shell, making the chocolate core fit the plastic shell, and then seal the bottom surface of the wine-containing chocolate with a packaging material.

[0016] Wherein, in step B, the plastic substrate is selected from at least one of PET (polyethylene terephthalate), PETG (polyethylene terephthalate-1,4-cyclohexanedimethanol), and a composite material containing PET.

[0017] Preferably, in step A, the bottom surface is a plane, a slightly protruding curved surface, or a slightly concave curved surface.

[0018] Preferably, in step B, the heating temperature of the plastic substrate is 110-170°C.

[0019] Preferably, in step B, when the plastic substrate is PET, the heating temperature is 110-150° C.;

[0020] When the plastic substrate is PETG, the heating temperature is 120-170°C;

[0021] When the plastic substrate is a composite material comprising PET, the heating temperature is 120-160°C.

[0022] Preferably, in step B, the thickness of the plastic shell is greater than 0.1 mm. If the thickness is less than 0.1 mm, the sealing effect and the barrier effect on flavor compounds will be deteriorated.

[0023] Preferably, the composite material containing PET includes a composite material of PET and PE.

[0024] Preferably, in step B, the plastic substrate is PET.

[0025] Preferably, in step C, the packaging material is selected from any one of PET and aluminum foil.

[0026] Preferably, in step C, the sealing is performed by heat sealing, and the heat sealing temperature is above 110°C.

[0027] Preferably, in step A, the wine used in the wine-containing chocolate is at least one selected from distilled wine, grape wine, sake, rice wine, fruit wine, yellow rice wine, and beer.

[0028] Preferably, the distilled liquor includes any one of whiskey, liquor, vodka, brandy, rum, gin and tequila.

[0029] Preferably, in step A, the wine-containing chocolate includes a wine-filled chocolate and a solid chocolate with added wine ingredients.

[0030] Preferably, the chocolate with liquor filling is prepared by using the existing method for preparing chocolate with liquor filling, or by using the following steps:

[0031] A11, injecting the raw materials for preparing the hard fat layer into a mold of a desired shape, and solidifying to obtain a concave hard fat layer with an open top;

[0032] A12. Pour wine into the concave stearic layer from the opening at the top of the concave stearic layer to the desired liquid level;

[0033] A13, injecting the raw materials for preparing the hard fat layer above the liquid surface for capping to obtain a liquid sandwich composition;

[0034] A14. Completely cover the outside of the hard fat layer of the liquid center composition with the chocolate solution to form a chocolate shell, thereby obtaining a liquor-filled chocolate.

[0035] or

[0036] A21, injecting the raw materials for preparing the hard fat layer into the inner shell mold of the desired shape, and curing to obtain a concave hard fat layer with an open top;

[0037] A22. Place the concave hard fat layer prepared in step A21 into a shell mold, and inject wine into the concave hard fat layer from the opening at the top to the desired liquid level.

[0038] A23, injecting the raw material for preparing the hard fat layer into the outer shell mold, covering the outside of the concave hard fat layer and above the liquid surface, and forming a second hard fat layer after solidification, thereby obtaining the liquid sandwich composition;

[0039] A24. Completely cover the second hard fat layer of the liquid center composition with the chocolate solution to form a chocolate shell, thereby obtaining a chocolate center.

[0040] Preferably, the raw material of the hard fat layer is any one of cocoa butter and cocoa butter substitute.

[0041] Preferably, the cocoa butter is tempered cocoa butter, and the preparation steps of the tempered cocoa butter are: firstly, the cocoa butter is heated to 44-46°C to dissolve, then cooled to 26-28°C for 10-15 minutes, and then heated to 31-33°C for 10-15 minutes.

[0042] Preferably, the thickness of the hard fat layer is less than 1 cm.

[0043] More preferably, the thickness of the hard fat layer is 0.05 mm to 1 cm.

[0044] Preferably, in steps A21-A24, the inner shell mold includes a first mold and a second mold. The first mold has a first concave structure, and the second mold has a first convex structure. The first convex structure of the second mold can be embedded in the first concave structure, and a cavity is defined between the first convex structure and the first concave structure. The cavity is used to form the first hard fat layer. The outer shell mold includes a third mold, which has a second concave structure that is larger than the first concave structure.

[0045] Preferably, in steps A21 and A23, the curing conditions are: placing at 20-22° C. for 1.5-3 hours.

[0046] Preferably, the method for making the solid chocolate with added alcoholic beverage comprises the following steps:

[0047] Mix the wine with the melted chocolate and shape it into a cake.

[0048] Compared with the prior art, the present invention has the following beneficial effects:

[0049] This invention improves the packaging method for alcohol-containing chocolates. Using a specific raw material, PET, PETG, or a composite material containing PET, as the packaging material, it is applied to the exterior of the alcohol-containing chocolate and then heat-sealed to create a sealed, conformable chocolate package. This method eliminates the need for vacuuming after the alcohol-containing chocolate is placed in the packaging material. Furthermore, the alcohol-containing chocolate packaged in this manner effectively prevents the loss of flavor compounds in the alcohol, significantly extending the shelf life of the alcohol-containing chocolate. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Other features, objects and advantages of the present invention will become more apparent upon reading the detailed description of non-limiting embodiments with reference to the following drawings:

[0051] FIG1 is a schematic diagram of a process for preparing a chocolate-filled chocolate according to an embodiment of the present invention;

[0052] FIG2 is a schematic structural diagram of a chocolate with a liquor center prepared in an embodiment of the present invention;

[0053] FIG3 is a schematic diagram of a packaging method of a chocolate with a liquor filling according to an embodiment of the present invention. DETAILED DESCRIPTION

[0054] The present invention will be described in detail below with reference to specific embodiments. The following embodiments will help those skilled in the art to further understand the present invention, but are not intended to limit the present invention in any form. It should be noted that, for those skilled in the art, several variations and improvements can be made without departing from the scope of the present invention. These all fall within the scope of protection of the present invention.

[0055] Based on the inventors' previous experiments (see patent document 202310660776.5), to investigate whether volatile substances in chocolate with a liqueur filling can evaporate into the air through the chocolate, the inventors conducted the following experiments:

[0056] Step 1: Make a semicircular chocolate center

[0057] 1) Prepare the experimental materials: tempered cocoa butter obtained by tempering pure natural cocoa butter as the hard fat layer material, liquor (40% alcohol whiskey) as the liquid core material enclosed within the hard fat layer, and 70% pure dark chocolate as the outer chocolate material.

[0058] 2) Mold preparation: Three molds are used, namely the first mold and the second mold for preparing the preliminary hard fat layer, and the third mold for preparing the final hard fat layer. The size of the third mold is slightly larger than the first mold. The first mold has a first concave structure, and the second mold has a first convex structure. The first convex structure of the second mold can be embedded in the first concave structure, and there is a cavity between the first convex structure and the first concave structure. The cavity is used to form the first hard fat layer. The outer shell mold includes a third mold, and the third mold has a second concave structure. The size of the second concave structure is larger than the first concave structure. After the prepared first hard fat layer is placed in the second concave structure, a hard fat layer can be further formed outside the first hard fat layer, and the final hard fat layer is formed after integration with the first hard fat layer.

[0059] 3) Preparation of tempered cocoa butter:

[0060] 3.1 Put natural cocoa butter into a plastic bag, then place the bag in water at 45.5℃ to melt it into liquid;

[0061] 3.2 When there is no solid cocoa butter in the bag, slowly lower the temperature (10-15 minutes) to 27°C;

[0062] 3.3 Slowly increase the temperature (10-15 minutes) to 32°C to temper the cocoa butter.

[0063] 4) Preparation of the preliminary hard fat layer: Pour the tempered cocoa butter into the first mold (as shown in Figure 1-1), then place a second mold (as shown in Figure 1-2) on top to create a concave shape for the tempered cocoa butter. The mixture is then placed at 20-22°C for 2 hours to solidify and form a concave preliminary hard fat layer.

[0064] 5) Wine filling: After demoulding the preliminary hard fat layer (slightly heat it if necessary), place it in the third mold (as shown in Figure 1-3), and then inject the wine to be enclosed into the interior of the preliminary hard fat layer until it is four-fifths full (as shown in Figure 1-4).

[0065] 6) Preparation of the final hard fat layer: Fill the third mold with the tempered cocoa butter solution, filling the remaining one-fifth of the space outside and inside the preliminary hard fat layer (as shown in Figures 1-5). Then, place it at 20-22°C for 2 hours to solidify, so that the newly injected tempered cocoa butter solution and the preliminary hard fat layer are integrated, thereby encapsulating the liquid core within the hard fat layer. In our previous experiments, we found that because the tempered cocoa butter shrinks during the crystallization process, if the preliminary hard fat layer is only filled to the top with wine, the opening will not be sealed after the crystallization and solidification due to shrinkage, causing the contents to evaporate and leak. However, the method of this embodiment, by placing the preliminary hard fat layer in a slightly larger third mold and filling the top space and the outside of the preliminary hard fat layer with tempered cocoa butter, perfectly solves the problem of wine leakage. Moreover, since the density of the wine is greater than that of the tempered cocoa butter solution, the two are separated into layers, and a final hard fat layer is formed after the tempered cocoa butter solution cools and solidifies, thus forming a sandwich structure, as shown in Figure 1-6.

[0066] 7) Preparation of the chocolate shell: First, melt 70% pure dark chocolate and completely cover the final hard fat layer with the resulting chocolate solution to obtain a semi-circular chocolate core, as shown in Figure 2.

[0067] Step 2: Test the taste and alcohol content of the chocolate filling

[0068] The chocolate with liquor filling prepared in step 1 was stored at 15°C for different periods of time. The flavor of the liquor filling was then tested, and the alcohol concentration was measured using a precision tester. The results are shown in Table 1:

[0069] Table 1

[0070] From the above experimental results, we found that the taste of the whiskey in the sandwich slowly evaporated, but the alcohol did not evaporate together, so it tasted like disinfectant alcohol.

[0071] So we know:

[0072] 1) The chocolate shell can prevent the alcohol from evaporating;

[0073] 2) The chocolate shell does not prevent the flavor compounds in the wine from evaporating.

[0074] From this we found that if chocolate with liquor filling needs to be stored for a long time, in addition to wrapping the liquor in the chocolate, we also need other methods to prevent the flavor compounds from volatilizing and extend the shelf life.

[0075] Since the chocolate shell itself is not sufficient to prevent the evaporation of alcoholic flavor compounds, we need to find packaging that can. Currently, all packaging focuses on being vapor-tight (moisture-proof) and oxygen-tight (oxidation-proof). There are no packaging methods specifically designed to prevent the evaporation of flavor compounds. This is primarily due to the fact that there are tens of thousands of different flavor compounds. Whiskey alone can contain over a thousand volatile flavor compounds. Not to mention beverages and foods other than alcohol, which contain countless combinations of flavor compounds. Furthermore, each flavor compound has different permeability or penetration properties across different materials. For example, in the experiment above, the chocolate shell can prevent the evaporation of alcohol, but not other flavor compounds. This demonstrates that each material has varying levels of barrier properties to different VOCs. Therefore, we need to conduct various experiments to identify the optimal packaging method for chocolate containing alcohol to extend the shelf life of the chocolate.

[0076] Based on the above preliminary experimental results, the specific and detailed experimental schemes in the following examples were further carried out.

[0077] Example 1

[0078] This example examines the effect of vacuuming during packaging on the shelf life of chocolates with a liquor filling. Taking the chocolates with a liquor filling prepared using the method in step 1 above as an example, the chocolates with a liquor filling were packaged in PE+PET bags. The chocolates with a liquor filling were placed in the PE+PET bags. One bag was evacuated with a vacuum machine and then heat-sealed (Package 1), while the other bag was heat-sealed without vacuuming, retaining air (Package 2). The chocolates with liquor fillings in the two packages were placed at 15°C for different periods of time. Twenty people were asked to compare the liquor in the chocolates with the original packaging and then rate the similarity on a scale of 1-10, with 10 being the highest score and a higher score indicating a higher degree of similarity. The scoring results (the average score of the 20 people) are shown in Figure 2.

[0079] Table 2

[0080] The results in Table 2 show that after varying storage times, vacuum packaging (1) significantly improves the similarity between the liquor in the chocolate and the original packaging. Therefore, reducing the space in the packaging can effectively reduce the evaporation of the liquor core and extend the shelf life of chocolate with a liquor core.

[0081] Example 2

[0082] This example examines the impact of sealing during packaging on the shelf life of chocolates with a liquor filling. Taking the chocolates with a liquor filling prepared using the method in step 1 above as an example, the chocolates with a liquor filling were packaged in PE+PET bags. The chocolates with a liquor filling were placed in the PE+PET bags. One bag had its seal heat-sealed after placement (Package 3), while the other bag had its seal wrapped around the bottom of the chocolate, just as you would with aluminum foil wrapping chocolate, without heat-sealing (Package 4). The chocolates with liquor fillings in the two packages were placed at 15°C for different periods of time. Twenty people were then asked to compare the liquor in the chocolates with the original packaging. The people were then asked to rate the similarity on a scale of 1-10, with 10 being the highest score and a higher score indicating a higher degree of similarity. The scoring results (the average score of the 20 people) are shown in Figure 3.

[0083] Table 3

[0084] The results in Table 3 show that after different storage times, heat-sealing packaging method 3 significantly improves the similarity between the liquor in the chocolate and the original packaging. Therefore, heat-sealing can effectively extend the shelf life of chocolate with liquor fillings.

[0085] Example 3

[0086] This example examined the use of plastic cups / bags made of different materials to package chocolates with liqueur fillings, and examined the effects of these different materials on the shelf life of the chocolates. Taking the chocolates prepared using the method in step 1 above as an example, the chocolates were placed in plastic cups / bags made of different food-grade plastics (PLA, PP, PE, PA+PE, PE+PET, PETG, PET). (All plastic cups or bags were commercially available, with PA+PE representing a double-layer composite plastic made of PA and PE; PE+PET representing a double-layer composite plastic made of PE and PET. The thicknesses of the various packaging materials are shown in Table 4.) The packaging was then heat-sealed without vacuuming, retaining air. Aluminum foil was also used as the packaging material. Since aluminum foil cannot be heat-sealed, the chocolates with liqueur fillings were simply wrapped completely with aluminum foil. Chocolates with liquor fillings wrapped in different food-grade plastic packaging were placed at 15°C for different periods of time. Twenty people were asked to compare the liquor in the chocolates with the original packaging. They were then asked to rate the similarity on a scale of 1 to 10, with 10 being the highest score. The results (the average of the 20 people's scores) are shown in Figure 5.

[0087] Table 4

[0088] Table 5

[0089] The results in Table 5 show that after varying storage times, packaging using PET significantly improves the similarity between the liquor in the chocolate and the original packaging, followed by packaging using PETG and a PE+PET composite. Therefore, we can see that PET packaging has the greatest barrier effect, extending the shelf life of chocolates with liquor fillings.

[0090] Example 4

[0091] Based on the experimental results of Examples 1-3, we found that to maintain the shelf life of chocolate with a liqueur filling, we need to significantly reduce the space between the packaging material and the chocolate, adopt a sealed packaging method, and use food-grade PET, PETG, or PE+PET plastic substrates as the packaging material. Based on this, this example provides a packaging method for chocolate with a liqueur filling. Taking the semi-circular chocolate with a liqueur filling prepared by the method in Step 1 above as an example, the specific packaging diagram is shown in Figure 3. The steps are as follows:

[0092] 1) Cut a semicircular mold out of the prepared chocolate filling to be used for thermoforming.

[0093] 2) The food-grade PET, PETG, or PE+PET plastic substrate is thermoformed to produce the packaging material. Specifically, using a vacuum forming method as an example, the steps are as follows: first, the PET, PETG, or PE+PET plastic substrate is heated to a thermoforming temperature (the thermoforming temperature used for PET is 110-150° C., the thermoforming temperature used for PETG is 120-170° C., and the thermoforming temperature used for PE+PET is 120-160° C.). In this embodiment, the specific forming temperatures used are: 120° C. for PET, 140° C. for PETG, and 120° C. for PE+PET; then, the heated PET, PETG, or PE+PET plastic substrate is placed above the semicircular shape of the mold and vacuumed using a vacuum machine; after the PET, PETG, or PE+PET plastic substrate has cooled, it is cut to obtain a PET, PETG, or PE+PET outer shell having a thickness of 1 mm.

[0094] 3) Place the prepared chocolate with liquor filling into the PET, PETG or PE+PET shell so that the outer semicircle of the chocolate fits perfectly with the inner side of the PET, PETG or PE+PET shell.

[0095] 4) Finally, the bottom of the chocolate with the liquor filling is sealed with aluminum foil or PET plastic substrate (in this embodiment, aluminum foil is used), and heat-sealed using a sealing machine at a temperature above 110° C., thereby obtaining a packaged chocolate with the liquor filling. The package is both airtight and fits the chocolate well.

[0096] Chocolates packaged in three materials (PET, PETG, and PE+PET) prepared in the previous steps were placed at 15°C for different periods of time. Twenty people were then asked to compare the wine in the chocolates with the original wine. They were then asked to rate the similarity on a scale of 1 to 10, with 10 being the highest score and a higher score indicating a higher degree of similarity. The scoring results (the average of the 20 people's scores) are shown in Figure 6.

[0097] Table 6

[0098] The results in Table 6 demonstrate that using the packaging method of this example for whiskey-filled chocolates significantly extends the shelf life of the chocolates and prevents the loss of flavor compounds in the whiskey. The chocolates of this example retained their flavor even after one month of storage, achieving a score of 10 for similarity to the original whiskey. Even after two months of storage, the score remained above 9.5, demonstrating a very high degree of similarity to the original whiskey.

[0099] In addition, the packaging method of the present invention uses a specific shell to package the chocolate with a liqueur core, and there is no need to perform vacuum treatment to make the shell and the chocolate with a liqueur core fit together. It only needs to be directly heat-sealed after loading to achieve an excellent preservation effect.

[0100] Example 5

[0101] This embodiment provides a method for packaging chocolate with a liquor center. The chocolate with a liquor center is prepared using the method of step 1 above, except that the type of liquor is replaced, that is, whiskey is replaced with brandy to prepare a corresponding semi-circular chocolate with a liquor center.

[0102] Then, the liquor-filled chocolate was packaged in the same manner as in Example 4 to obtain packaged liquor-filled chocolate.

[0103] Chocolates packaged in three materials (PET, PETG, and PE+PET) prepared in this example were placed at 15°C for different periods of time. Twenty people were then asked to compare the wine in the chocolates with the original wine. The people were then asked to rate the similarity on a scale of 1 to 10, with 10 being the highest score and a higher score indicating a higher similarity. The scoring results (the average of the 20 people's scores) are shown in Figure 7.

[0104] Table 7

[0105] The results in Table 7 show that using the packaging method of this example for chocolates containing brandy can also significantly extend the shelf life of the chocolates and prevent the loss of flavor compounds in the brandy. The results are comparable to those in Table 6 of Example 4.

[0106] In summary, if you want to package chocolate containing alcohol, you need to use the packaging method of this embodiment. Chocolates with alcohol fillings that do not use this packaging method will lose their flavor within about 1-2 weeks (the rating will drop below 5 points in one week). The alcohol filling tastes like disinfectant alcohol, seriously affecting the taste of the chocolate.

[0107] Therefore, it can be seen that most chocolates with liquor fillings require appropriate packaging to extend their shelf life. Currently, chocolates with liquor fillings available on the market, whether made with a candy shell or ganache, do not utilize the above method. Experiments have shown that once alcohol is present, ordinary packaging is unable to preserve the flavor compounds. Therefore, to extend the shelf life of chocolates with liquor fillings, the packaging method described in the above invention is necessary.

[0108] It should be noted that, based on the results of the aforementioned embodiments, the packaging method of the present invention is applicable to the aforementioned chocolate-filled chocolates prepared using different types of wine, and all have the effect of preventing the volatilization of flavor compounds in the wine, which will not be listed one by one in the present invention.

[0109] It should also be noted that the packaging method of the present invention is also effective for chocolate products with liqueur fillings prepared by other methods (including the preparation methods of chocolate with liqueur fillings currently available on the market), and can also extend the shelf life of chocolate with liqueur fillings prepared by other methods. The present invention will not list them one by one.

[0110] It should also be noted that, based on the results of the aforementioned embodiments, the packaging method of the present invention can effectively prevent the volatilization of flavor compounds in wine. Therefore, the packaging method is also applicable to solid chocolate with added wine ingredients (obtained by mixing wine with melted chocolate and then shaping it) and can achieve the same effect. The present invention will not list them one by one.

[0111] The present invention has many specific application paths, and the above is only a preferred embodiment of the present invention. It should be noted that the above embodiments are only used to illustrate the present invention and are not intended to limit the scope of protection of the present invention. For those skilled in the art, several improvements can be made without departing from the principles of the present invention, and these improvements should also be considered as the scope of protection of the present invention.

Claims

1. A packaging method for extending the shelf life of alcohol-containing chocolate, characterized in that: The following steps are involved: A. Make a wine-containing chocolate with a bottom surface; B. A mold is made according to the outer contour of the wine-containing chocolate. The heated plastic substrate is then placed on the mold and vacuumed. After cooling, the mold is removed to obtain a thermoformed plastic shell. C. Place the wine-containing chocolate prepared in step A into a plastic shell so that the wine-containing chocolate fits the plastic shell, and then seal the bottom surface of the wine-containing chocolate with a packaging material. Wherein, in step B, the plastic substrate is selected from at least one of PET, PETG, and a composite material containing PET.

2. The packaging method for extending the shelf life of alcohol-containing chocolate according to claim 1, characterized in that: In step A, the bottom surface is a flat surface, a slightly protruding curved surface, or a slightly concave curved surface.

3. The packaging method for extending the shelf life of alcoholic chocolate according to claim 1, characterized in that: In step B, the heating temperature of the plastic substrate is 110-170°C.

4. The packaging method for extending the shelf life of alcoholic chocolate according to claim 3, characterized in that: In step B, when the plastic substrate is PET, the heating temperature is 110-150° C.; When the plastic substrate is PETG, the heating temperature is 120-170°C; When the plastic substrate is a composite material comprising PET, the heating temperature is 120-160°C.

5. The packaging method for extending the shelf life of alcohol-containing chocolate according to claim 1, 3 or 4, characterized in that: In step B, the thickness of the plastic shell is greater than 0.1 mm.

6. The packaging method for extending the shelf life of chocolate with liquor filling according to claim 1, characterized in that: The composite material containing PET includes a composite material of PET and PE.

7. The packaging method for extending the shelf life of alcoholic chocolate according to claim 1, characterized in that: In step B, the plastic substrate is PET.

8. The packaging method for extending the shelf life of alcohol-containing chocolate according to claim 1, characterized in that: In step C, the packaging material is selected from any one of PET and aluminum foil.

9. The packaging method for extending the shelf life of alcohol-containing chocolate according to claim 1 or 8, characterized in that: In step C, the sealing is performed by heat sealing, and the heat sealing temperature is above 110°C.

10. The packaging method for extending the shelf life of alcohol-containing chocolate according to claim 1, characterized in that: In step A, the wine used in the wine-containing chocolate is at least one selected from distilled wine, grape wine, sake, rice wine, fruit wine, yellow rice wine, and beer.

11. The packaging method for extending the shelf life of alcohol-containing chocolate according to claim 10, characterized in that: The distilled liquor includes any one of whiskey, liquor, vodka, brandy, rum, gin and tequila.

12. The packaging method for extending the shelf life of alcohol-containing chocolate according to claim 1, characterized in that: In step A, the wine-containing chocolate includes a wine-filled chocolate and a solid chocolate with added wine ingredients.

13. The packaging method for extending the shelf life of alcohol-containing chocolate according to claim 12, characterized in that: The preparation method of the chocolate with liquor center is prepared by adopting the existing method of preparing chocolate with liquor center, or by adopting a method comprising the following steps: A11, injecting the raw materials for preparing the hard fat layer into a mold of a desired shape, and solidifying to obtain a concave hard fat layer with an open top; A12. Pour wine into the concave stearic layer from the opening at the top of the concave stearic layer to the desired liquid level; A13, injecting the raw materials for preparing the hard fat layer above the liquid surface for capping to obtain a liquid sandwich composition; A14. Completely cover the outside of the hard fat layer of the liquid center composition with the chocolate solution to form a chocolate shell, thereby obtaining a liquor-filled chocolate. or A21, injecting the raw materials for preparing the hard fat layer into the inner shell mold of the desired shape, and curing to obtain a concave hard fat layer with an open top; A22. Place the concave hard fat layer prepared in step A21 into a shell mold, and inject wine into the concave hard fat layer from the opening at the top to the desired liquid level. A23, injecting the raw material for preparing the hard fat layer into the outer shell mold, covering the outside of the concave hard fat layer and above the liquid surface, and forming a second hard fat layer after solidification, thereby obtaining the liquid sandwich composition; A24. Completely cover the second hard fat layer of the liquid center composition with the chocolate solution to form a chocolate shell, thereby obtaining a chocolate center.

14. The packaging method for extending the shelf life of alcohol-containing chocolate according to claim 13, characterized in that: The raw material of the hard fat layer is any one of cocoa butter and cocoa butter substitute.

15. The packaging method for extending the shelf life of alcohol-containing chocolate according to claim 12, characterized in that: The method for making the solid chocolate with added alcoholic beverages comprises the following steps: Mix the wine with the melted chocolate and shape it into a cake.

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