Freeze-dried chocolate and preparation method thereof

Abstract

The present invention provides a freeze-dried chocolate and a preparation method thereof, and belongs to the fields of chocolate processing technology and freeze-dried food processing technology. The freeze-dried chocolate of the present invention uses chocolate powder with a total oil content of ≤25% and a particle size of ≤35μm as a raw material, and the chocolate powder and a solvent are mixed and then molded, freeze-formed, freeze-dried and demolded in sequence to obtain freeze-dried chocolate. The skeleton of the porous structure of the freeze-dried chocolate of the present invention is a non-lipid substance, which will not constitute a continuous oil phase, and will not deform, collapse or precipitate oil due to the melting of oil at high temperatures. Experiments have shown that at a temperature of 65°C, the freeze-dried chocolate product prepared according to the preparation method of the present invention does not have the problem of sticking to the packaging bag and product deformation, and has excellent anti-melting properties and heat-resistant stability, so that chocolate can truly become a product that can be transported and sold in all seasons, and can be transported and sold at room temperature without refrigeration.

Description

Technical Field

[0001] The invention belongs to the technical field of chocolate processing and freeze-dried food processing, and in particular relates to freeze-dried chocolate and a preparation method thereof. Background Art

[0002] Chocolate is a sweet food made from cocoa products including cocoa butter and cocoa pulp. It has a delicate taste and rich aroma. In addition to its silky properties, traditional commercial chocolate also has certain health functions and is deeply loved by consumers. However, due to the melting point and characteristics of cocoa butter, chocolate has poor thermal stability. If there is no cooling condition, it is difficult to market, sell and carry in summer, high temperature and tropical areas.

[0003] European patent EP 1072199 A1 discloses a freeze-dried food, including a freeze-dried chocolate preparation process, that is, adding oil during the liquid or sauce making process, the goal of which is to provide a better silky taste than other freeze-dried foods. However, the chocolate products manufactured by the preparation process still have the following problems: when the chocolate products are packaged and placed at a high temperature above 55 degrees Celsius, the oil will precipitate and stick to the packaging and contaminate the packaging, and even the product will deform, and the thermal stability still needs to be improved. Summary of the invention

[0004] In view of this, an object of the present invention is to provide a freeze-dried chocolate and a preparation method thereof. The freeze-dried chocolate of the present invention has good thermal stability.

[0005] The present invention provides a method for preparing freeze-dried chocolate, comprising the following steps:

[0006] Mixing and shearing emulsifying chocolate powder and solvent to obtain chocolate solution;

[0007] The chocolate solution is sequentially molded, freeze-formed, freeze-dried and demolded to obtain freeze-dried chocolate;

[0008] The total fat content of the chocolate powder is ≤25%; the particle size of the chocolate powder is ≤35 μm;

[0009] The solvent does not contain oil or fat.

[0010] Preferably, the total fat content of the chocolate powder is 15% to 25%.

[0011] Preferably, the chocolate powder is obtained by roller milling or air flow milling.

[0012] Preferably, the equipment used for the roller grinding includes two three-roller refiners or six-roller refiners or five-roller refiners connected in series.

[0013] Preferably, the water content of the solvent is 90% to 100% of the solvent weight ratio.

[0014] Preferably, the weight proportion of the solvent in the chocolate solution is 10% to 80% of the weight of the chocolate solution.

[0015] Preferably, the number of times of molding is greater than or equal to two times, and after the last molding, the mold is pre-frozen to the surface or completely frozen into a solid state before the next molding is performed thereon.

[0016] Preferably, before or after molding, additives are added into the recesses of the mold and / or the chocolate solution; the additives include one or more of nuts, grains, vegetables and fruits.

[0017] Preferably, the raw materials of the chocolate powder are food-grade raw materials; the food-grade raw materials include cocoa and other raw materials;

[0018] The cocoa may include one or more of cocoa butter, cocoa powder and cocoa liquor;

[0019] The other raw materials include one or more of vegetable oil, milk fat, milk powder, sugar, syrup, sugar substitute, starch, nuts, fruits, vegetables, grains and fibers.

[0020] The present invention also provides freeze-dried chocolate prepared by the preparation method described in the above scheme, wherein the freeze-dried chocolate is ≤ No sticking to packaging, melting and / or deformation at 65°C.

[0021] The present invention provides a method for preparing freeze-dried chocolate. The freeze-dried chocolate of the present invention uses chocolate powder with a total oil content of ≤25% and a particle size of ≤35μm as a raw material. The chocolate powder and a solvent are mixed and then molded, freeze-formed, freeze-dried and demolded in sequence to obtain freeze-dried chocolate. In the present invention, the chocolate powder with a total oil content of ≤25% and a particle size of ≤35μm does not constitute a continuous oil phase. The freeze-dried chocolate formed by freeze drying has a porous structure whose skeleton is a non-lipid substance, and will not deform, collapse or precipitate oil due to the melting of oil at high temperature. Experiments have shown that at a temperature of 65°C, the freeze-dried chocolate product prepared according to the preparation method of the present invention does not have the problem of sticking to the packaging bag and product deformation, which makes the freeze-dried chocolate product of the present invention have excellent anti-melting properties and heat-resistant stability, so that chocolate can truly become a product that can be transported and sold in all seasons, and can be transported and sold at room temperature without refrigeration.

[0022] In addition, since the particle size of the chocolate powder used in the present invention is ≤35 μm, and the interior of the freeze-dried chocolate presents a porous microporous structure, when the consumer eats it, the freeze-dried chocolate can be rehydrated and collapsed by absorbing the consumer's saliva, giving the consumer a sensory pleasure of chocolate melting in the mouth without chewing. At the same time, after the chocolate is rehydrated and collapsed, the fat inside the chocolate is melted by the temperature in the consumer's mouth or by contact with the consumer's mouth, giving the consumer the silky enjoyment and rich aroma that chocolate deserves, making the chocolate have a silky taste. DETAILED DESCRIPTION

[0023] The present invention provides a method for preparing freeze-dried chocolate, comprising the following steps:

[0024] Mixing and shearing emulsifying chocolate powder and solvent to obtain chocolate solution;

[0025] The chocolate solution is sequentially molded, freeze-formed, freeze-dried and demolded to obtain freeze-dried chocolate;

[0026] The total fat content of the chocolate powder is ≤25%; the particle size of the chocolate powder is ≤35 μm;

[0027] The solvent does not contain any oil or fat.

[0028] The present invention firstly mixes and shears and emulsifies chocolate powder and a solvent to obtain a chocolate solution.

[0029] In the present invention, the total fat content of the chocolate powder is ≤25%, preferably 15% to 25%, and more preferably 20% to 23%. The freeze-dried chocolate of the present invention has a low fat content, so that consumers can enjoy the chocolate product while reducing their fat intake by nearly 40% to 50% compared with conventional chocolate.

[0030] In the present invention, the raw materials of the chocolate powder are food-grade raw materials; the raw materials of the chocolate powder preferably include lipid substances, low-fat substances and non-lipid substances; more preferably, the raw materials of the chocolate powder also include emulsifiers and flavors.

[0031] In the present invention, the lipid substances include but are not limited to plant and animal lipid substances, preferably including one or more of cocoa butter, vegetable oil and milk fat.

[0032] In the present invention, the low-fat and non-lipid substances include substances or mixed substances derived from plants and animals, preferably include one or more of cocoa powder, cocoa mass, milk powder, sugar, syrup, starch, nuts, fruits, vegetables and fiber, and more preferably also include functional substances; the functional substances preferably include vitamins and / or probiotics; the functional substances can make the freeze-dried chocolate of the present invention become functional chocolate or become freeze-dried chocolate with medicinal and edible homology or therapeutic effects.

[0033] In the present invention, the chocolate powder is preferably prepared by the following method:

[0034] The raw materials of chocolate powder are mixed to obtain a chocolate mixture; and the chocolate mixture is ground to obtain chocolate powder.

[0035] In the present invention, the mixing of the raw materials of the chocolate powder is preferably carried out by using a mixer; the mixing temperature is preferably 45-55° C., more preferably 50° C.; after the feeding is completed, the mixing time is preferably 5-30 minutes, more preferably 10-20 minutes; the mixing sequence preferably includes melting the fat in the raw materials of the chocolate powder before mixing the other raw materials.

[0036] In the present invention, the chocolate powder is preferably obtained by roller grinding or air flow milling; the equipment used for the roller grinding preferably includes two three-roller refiners or six-roller refiners, or five-roller refiners connected in series. In the present invention, the three-roller refiner is preferably the three-roller refiner in patent number ZL202120807255.4. In the present invention, the six-roller refiner is preferably the six-roller refiner in the Chinese patent with patent number 202023273023.X.

[0037] In the specific implementation process of the present invention, the chocolate mixture is fed into the roller mill hopper, the roller mill is turned on, and the chocolate mixture is ground into chocolate powder with a particle size of ≤35 μm in an automatic or semi-automatic mode, and then collected.

[0038] In the present invention, the chocolate powder is preferably prepared according to the preparation method of Chinese patent ZL 201910303370.5; the preparation method includes mixing and grinding.

[0039] In the present invention, the solvent is a food-grade solvent; the solvent preferably includes one or more of water, milk, edible fiber, emulsifier and colloid; the solvent preferably also includes pigment and / or flavor.

[0040] In the present invention, the edible fiber, colloid and emulsifier act as protective agents to increase the internal structural strength of the freeze-dried chocolate, protect the appearance of the freeze-dried chocolate, reduce the risk of the chocolate losing its proper form or shape during the freeze-drying process, and improve the sensory quality.

[0041] In the present invention, the water content of the solvent is preferably 90% to 100% by weight of the solvent, and more preferably 95% by weight of the solvent.

[0042] In the present invention, the weight proportion of the solvent in the chocolate solution is preferably 10% to 80% of the weight of the chocolate solution, and more preferably 20% to 50% of the weight of the chocolate solution.

[0043] If the solvent is a mixed solvent, before mixing the chocolate powder and the solvent, the solvent is preferably mixed and sheared and emulsified. When the solvent is mixed and sheared and emulsified, the speed of high shear emulsification is preferably 1000-3000 rpm, and the time is preferably 3-5 minutes.

[0044] Mixing the chocolate powder and the solvent preferably comprises adding the chocolate powder to the solvent, more preferably gradually adding the chocolate powder to the solvent.

[0045] The present invention mixes chocolate powder and solvent and performs shear emulsification. The shear emulsification speed is preferably 5000-6000 rpm and the time is preferably 5-20 minutes, subject to complete emulsification of the chocolate solution.

[0046] In the present invention, the high shear emulsification is preferably performed using a high shear emulsifier; the high shear emulsifier is preferably a jacketed structure, and more preferably equipped with a heating and cooling water system for controlling the temperature of the chocolate solution during the liquid preparation process.

[0047] In the specific implementation process of the present invention, the raw materials of the solvent are added into the high shear emulsifier, the high shear emulsifier is turned on to prepare the solvent, and then the chocolate powder is gradually added into the high shear emulsifier until a completely emulsified chocolate solution is obtained.

[0048] After the chocolate solution is obtained, the present invention sequentially molds, freezes, freezes and de-molds the chocolate solution to obtain freeze-dried chocolate.

[0049] In the present invention, the pouring into the mold is to pour the chocolate solution into the mold, preferably to pour the chocolate solution into the concave space of the mold.

[0050] In the present invention, the freeze-dried chocolate is preferably or can be made into a sandwich structure, for example, a white chocolate solution and a dark chocolate solution are prepared separately, the white chocolate solution is wrapped in the dark chocolate solution using a one-shot depositor, and after being treated by freezing and freeze-drying processes, the freeze-dried chocolate with a sandwich structure is made.

[0051] In the present invention, the number of mold filling is preferably greater than or equal to two times, and the next mold filling is performed after the previous mold filling is pre-frozen to the surface or completely frozen into a solid state. In the present invention, the freeze-dried chocolate obtained after more than or equal to two mold fillings has a multi-layer structure.

[0052] In the present invention, the surface forming layer preferably forms a solid ice upper surface sufficient to support the next solution.

[0053] In the present invention, the purpose of pre-freezing is to obtain a better porous shape, size, number and distribution, and also to form a sheet on the surface of the chocolate solution injected into the concave space of the mold to facilitate the application of other food-grade substances; the food-grade substances include chocolate solutions or solutions of other food-grade substances other than chocolate.

[0054] In the present invention, a sauce or slurry made of other food-grade ingredients or other food ingredients is applied on the surface of the pre-frozen chocolate solution, which can be used as a decorative layer of the freeze-dried chocolate or can form a multi-layer structure, such as two different chocolates forming a double-layer freeze-dried chocolate or a sandwich-structured freeze-dried chocolate.

[0055] In the present invention, each layer constituting the multilayer structure may be the same or may be of different colors, flavors, thicknesses, densities, cavity structures, mouthfeel characteristics and tasting properties. The multilayer structure of the present invention may have different formulas, different flavors, different additives, different microporous structures and densities, and a piece of freeze-dried chocolate may bring consumers the enjoyment of multiple tastes and multiple flavors.

[0056] In the present invention, different chocolate solutions can be used in multiple mold fillings to obtain freeze-dried chocolate with a variety of flavors and mouthfeels.

[0057] Before or after molding, the present invention preferably further comprises adding additives into the pits of the mold and / or into the chocolate solution; the additives include one or more of nuts, grains, vegetables and fruits.

[0058] In the present invention, there is no particular limitation on the state of the raw material of the additive, including but not limited to fresh raw material, dry powder, solution or particles smaller than the size of the mold pit.

[0059] In the present invention, the freeze molding preferably includes freezing in a separate freezer and freezing in a freeze dryer, and more preferably using a freezer; the freeze molding is based on forming a solid ice state; the freeze molding temperature is preferably -10 to -40°C; the present invention has no special restrictions on the freeze molding rate. In the present invention, the freeze molding preferably includes pre-freezing and deep freezing performed in sequence; the present invention has no special restrictions on the number of pre-freezing.

[0060] In the present invention, the freeze drying is preferably carried out by a freeze dryer; the freeze drying is vacuum freeze drying; the freeze drying is used to remove the water in the frozen chocolate solution by sublimation and vacuum extraction; the freeze drying can retain and maintain the function and activity of the active functional substance added to the chocolate to the maximum extent.

[0061] In the present invention, the demoulding is to demould and take out the freeze-dried chocolate from the mold.

[0062] The present invention can choose or not choose to apply an outer protective layer to the freeze-dried chocolate. If it is chosen to apply an outer protective layer to the freeze-dried chocolate, the outer protective coating can be applied to the freeze-dried chocolate before and after demolding.

[0063] In the present invention, the method of applying the outer protective layer to the freeze-dried chocolate preferably includes spraying, showering or rolling.

[0064] In the present invention, the raw materials of the protective layer include but are not limited to single or mixed food-grade oils and colloids.

[0065] The freeze-dried chocolate prepared by the preparation method of the present invention has a low fat content, a porous structure, can be quickly and smoothly melted in the mouth, and has the characteristics of high thermal stability, and will not stick to packaging and deform the product at a high temperature of 65°C.

[0066] The present invention also provides freeze-dried chocolate prepared by the preparation method described in the above scheme, wherein the freeze-dried chocolate is ≤ No sticking to packaging, melting and / or deformation at 65°C.

[0067] The freeze-dried chocolate of the present invention not only has the crispy taste of conventional instant snacks, but also has the portability of instant snacks, and is suitable for travel, tea breaks and festivals, without worrying about the problems of weight, melting, sticking to the package and hands. Since the freeze-dried chocolate of the present invention has a porous structure inside, it is very conducive to rehydration, making the chocolate a multifunctional instant food that is "easily soluble in water" and "can be eaten and soaked".

[0068] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention.

[0069] Example 1

[0070] A square-shaped freeze-dried dark chocolate with a cocoa content of 60%

[0071] The formula of dark chocolate powder is (by weight): 40% white sugar, 37% cocoa powder, 15% cocoa liquid, and 8% cocoa butter.

[0072] The total fat content of dark chocolate powder is (calculated value): 19.2%.

[0073] The solvent formula for making the chocolate solution is (by weight): 95% pure water and 5% fresh milk.

[0074] The composition of the chocolate solution is (by weight): 70% solvent and 30% dark chocolate powder (solute).

[0075] The preparation method thereof comprises the following steps:

[0076] a) Powder making: Melt cocoa butter and cocoa liquor in a fat melter according to the recipe ratio, and set the jacket water of the mixer at 40-50°C. First, add the melted cocoa butter and cocoa liquor, turn on the mixer, and then add other powders into the mixer according to the recipe. After the addition is completed, keep the mixer running for 10-20 minutes to obtain a completely mixed chocolate mixture.

[0077] The chocolate mixture is fed into the hopper of the first three-roller grinder, and the pressure of the first and second three-roller grinders in series is set to 2-4 Bar, the speed is 100 rpm, and the operation state is set to automatic operation. The chocolate mixture is ground into dark chocolate powder by these two three-roller grinders in series, and the particle size of the chocolate powder reaches ≤35 μm. Then, the ground dark chocolate powder is collected. The three-roller grinder used in this embodiment is a three-roller grinder of Chinese patent, patent number ZL2021.2.0807255.4.

[0078] b) Liquid preparation: According to the solvent formula, first add pure water to the high shear emulsifier (Guangzhou Conghua Xinke Light Chemical Equipment Factory, JRH-1100S), then add fresh milk, turn on the emulsifier and run it at 3000rpm for 5 minutes to prepare the solvent. According to the formula of the chocolate solution, slowly add dark chocolate powder, set the emulsifier speed to 6000rpm and run it for 5 minutes, and then run it at 3000rpm for 5 minutes to prepare a completely emulsified chocolate solution. During the solution preparation process, the jacket water temperature of the emulsifier tank of the emulsifier is maintained at 30℃.

[0079] c) Mold filling: Pour the chocolate solution into the chocolate mold pits of the chocolate template. The size of a single mold pit is 15x15x15mm, and scrape off the excess chocolate solution.

[0080] Freezing: Set the freezer temperature to -40°C. When the temperature reaches -40°C, place the chocolate template in the freezer and freeze for 4 to 8 hours until the chocolate solution is completely frozen into ice cubes.

[0081] d) Drying: The frozen chocolate solution, i.e., chocolate ice cubes at a temperature of -40°C, was placed into a freeze dryer (Nanjing Yanwo Biotechnology, YTLG50F) together with the template, and the sublimation temperature was set to 30°C, the vacuum degree to 30 Pa, and the drying time to 12 h.

[0082] e) Demoulding: taking out the chocolate template, demoulding the freeze-dried chocolate, and demoulding the freeze-dried chocolate blocks from the mold.

[0083] The moisture content of the freeze-dried chocolate chunks of this example was 1.1%.

[0084] Taste characteristics: Due to the freeze-drying process, the freeze-dried dark chocolate block has a crisp taste. At the same time, it quickly disintegrates in the mouth within 3 to 5 seconds without chewing. At the same time, due to its oil content with a measured value of 19.5% and a controlled particle size of ≤35μm, it provides a silky tasting characteristic in the mouth.

[0085] Thermal stability test: The products were sealed in aluminum film bags as single and double pellets, and placed in a constant temperature box at 65°C for two days (48 hours). No phenomenon of sticking of packaging materials, products sticking to each other, or products collapsing was found, and the taste characteristics of the products did not change.

[0086] Example 2

[0087] A mocha flavored freeze-dried chocolate block

[0088] The formula of mocha flavored chocolate powder: 35% white sugar, 25% cocoa mass, 6% cocoa butter, 17% cocoa powder, 10% whole milk powder, 7% coffee powder. The total fat content of chocolate powder is about 23%.

[0089] Solvent formula: pure water 100%

[0090] The formula of chocolate solution: solvent 60%, chocolate powder 40%.

[0091] The preparation method thereof comprises the following steps:

[0092] a) Powder making: Melt the cocoa butter and cocoa liquor in the fat melter according to the formula ratio, and set the jacket water of the mixer at 40-50℃. First, add the melted cocoa butter and cocoa liquor, turn on the mixer host, and then add other powders to the mixer according to the formula. After the addition is completed, keep the mixer running for 20 minutes until a completely mixed chocolate mixture is obtained. Feed the chocolate mixture into the hopper of the six-roller fine grinder. Set the six-roller fine grinder to automatic operation mode, start the six-roller fine grinder, grind the chocolate mixture into mocha flavor chocolate powder, the particle size of which is ≤30μm, and collect the mocha flavor chocolate powder from the discharge belt of the six-roller fine grinder.

[0093] The six-roller fine mill used in this embodiment is the six-roller fine mill described in the Chinese patent, patent number 202023273023.X.

[0094] b) Liquid preparation: according to the formula ratio of the chocolate solution, pure water is added into a high shear mixer equipped with an emulsifying head, and the jacket water temperature of the high shear mixer is set to 50°C. The mixer is turned on and operated at 3000 rpm for 5 minutes. Mocha flavored chocolate powder is gradually added according to the formula. The mixer is operated at 6000 rpm until the chocolate powder is added. The jacket water temperature of the mixer is set to 30°C, and the mixer speed is set to 3000 rpm. The mixer is operated for another 5 minutes until the mocha chocolate solution is completely mixed and emulsified.

[0095] c) Mold filling: Pour the chocolate solution into the concave space of the chocolate template with a size of 30x30x20mm, and scrape off the excess chocolate solution.

[0096] Freezing: Place the chocolate template in a freezer that has been set to -30°C and freeze for 10 hours until the chocolate solution is completely frozen into solid ice.

[0097] d) Drying: Take out the chocolate mold from the freezer and immediately send it to a freeze dryer for freeze drying. The temperature of the frozen chocolate solution is about -30°C, the temperature of the heating plate is 30°C, the vacuum degree is 20Pa, and the drying time is 14 hours to obtain mocha flavored freeze-dried chocolate.

[0098] e) Demoulding: Demoulding the processed mocha-flavoured freeze-dried chocolate from the mould.

[0099] The moisture content of the mocha flavored freeze-dried chocolate of this example is 0.5%.

[0100] Taste characteristics: Due to freeze-drying, the mocha flavored freeze-dried chocolate has a crisp taste. At the same time, it quickly disintegrates in the mouth within 3-5 seconds without chewing. At the same time, due to its oil content of 22.5% and controlled particle size of ≤30μm, it provides a silky taste in the mouth. In addition to direct consumption, it can be quickly melted in 60℃ hot water to make a mocha chocolate coffee drink.

[0101] Thermal stability test: The products were sealed in aluminum film bags as single or double pellets, and placed in a constant temperature box at 65°C for 48 hours. No phenomenon of sticking of packaging materials, products sticking to each other, or products collapsing was found, and the taste characteristics of the products did not change.

[0102] Example 3

[0103] Freeze-dried chocolate with double-layer structure

[0104] The two chocolate powders used to make the double-layer structure are the two chocolate powders in Example 1 and Example 2, namely, dark chocolate powder and mocha flavor chocolate powder.

[0105] The solvent formula is the same as that in Example 2.

[0106] The solution formula is the same as the melt formula of Example 2

[0107] The preparation method thereof comprises the following steps:

[0108] a) Powder making: Collect the two chocolate powders in Example 1 and Example 2

[0109] b) Liquid preparation: Two chocolate solutions, a dark chocolate solution and a mocha flavor chocolate solution, were prepared according to the solvent formula and solution formula and process method of Example 2.

[0110] c) Mold filling: First, pour the dark chocolate solution to half the height of the mold cavity. The size of the mold cavity is 30x30x20mm. Place the mold in a freezer that has reached a set temperature of -30℃ and freeze for 1 to 3 hours until the top of the chocolate solution is hard enough to support the mocha flavored chocolate solution.

[0111] Pour the mocha flavored chocolate solution into the concave space of the mold until the concave space of the mold is filled.

[0112] The mold is placed in a freezer that has reached a set temperature of -40°C and frozen for 10 hours until the chocolate solution is completely frozen and formed.

[0113] d) Drying: The mold is taken out of the freezer and immediately sent to a freeze dryer. The temperature of the frozen chocolate solution is -40°C, the temperature of the heating plate is 40°C, the vacuum degree is 15 Pa, and the drying time is 14 hours to obtain freeze-dried chocolate with a double-layer structure.

[0114] e) Demoulding: Remove the chocolate from the mould.

[0115] The moisture content of the freeze-dried chocolate with a double-layer structure in this example is 0.8%.

[0116] Appearance features: The product has a double-layer structure when viewed from the side.

[0117] Taste characteristics: Due to freeze-drying, the double-layer freeze-dried chocolate has a crisp taste. At the same time, it absorbs saliva in the mouth within 3 seconds and disintegrates quickly without chewing. At the same time, due to its oil content of 21.4% and controlled particle size of ≤35μm, it provides a silky taste in the mouth. Because its double-layer structure is composed of two flavors of chocolate powder, dark chocolate powder and mocha flavor chocolate powder, it provides a double chocolate flavor enjoyment.

[0118] Thermal stability test: The products were sealed in aluminum film bags as single or double pellets, and placed in a constant temperature box at 65°C for 48 hours. No phenomenon of sticking of packaging materials, products sticking to each other, or products collapsing was found, and the taste characteristics of the products did not change.

[0119] Example 4

[0120] Freeze-dried chocolate with sandwich structure

[0121] The two chocolate powders used to form the sandwich structure of this embodiment are the two chocolate powders in Embodiment 1 and Embodiment 2, namely, dark chocolate powder and mocha flavored chocolate powder.

[0122] The formula of solvent is the same as that of Example 2

[0123] The formula of the solution is the same as that of Example 2

[0124] The preparation method thereof comprises the following steps:

[0125] a) Milling: Collect the two chocolates in Example 1 and Example 2 respectively.

[0126] b) Liquid preparation: using the solution formula and process in Example 2, dark chocolate solution and mocha chocolate solution were prepared respectively.

[0127] c) Moulding and freezing: Pour the dark chocolate solution into the mould to a height of 1 / 3 of the mould cavity, the cavity size of which is 30x30x30mm.

[0128] Place the mold into a freezer set at -30°C and freeze for 1 to 3 hours until the top of the dark chocolate solution hardens.

[0129] Take the mold out of the freezer, pour the mocha flavored chocolate solution into the cavity of the mold to 2 / 3 of the cavity height, and then put the mold into the freezer to freeze for 1 hour.

[0130] Take the mold out of the freezer again and pour the dark chocolate solution until the hollow space in the mold is filled.

[0131] Place the mold in a freezer that has reached a set temperature of -40°C and freeze for 10 hours until all the chocolate solution is completely frozen and formed.

[0132] d) Drying: Take out the chocolate mold from the freezer and immediately put it into a freeze dryer for drying. The temperature of the frozen chocolate solution is -40°C, the temperature of the heating plate is 40°C, the vacuum degree is 15 Pa, and the drying time is 14 hours to obtain freeze-dried chocolate with a sandwich structure.

[0133] e) Demoulding: Demoulding the freeze-dried chocolate product with a sandwich structure from the mould.

[0134] The moisture content of the freeze-dried chocolate in this example was 0.8%.

[0135] Appearance features: When viewed from the side, the product has a sandwich structure.

[0136] Taste characteristics: Due to freeze-drying, the sandwich-structured freeze-dried chocolate has a crispy taste. At the same time, it absorbs saliva in the mouth within 3 to 5 seconds and disintegrates quickly without chewing. At the same time, due to its oil content of 21.4% and controlled particle size of ≤35μm, it provides a silky taste in the mouth. Since its sandwich structure is composed of two flavors of chocolate, it provides a double flavor enjoyment.

[0137] Thermal stability test: The products were sealed in aluminum film bags as single or double pellets, and placed in a constant temperature box at 65°C for 48 hours. No phenomenon of sticking of packaging materials, products sticking to each other, or products collapsing was found, and the taste characteristics of the products did not change.

[0138] Example 5

[0139] Freeze-dried chocolate with nut additives

[0140] The chocolate powder consumed in this example is the same as that in Example 1.

[0141] The formulation of the solvent in this example is the same as that in Example 1.

[0142] The formula of the solution is: 70% solution, 27% chocolate powder, 3% crushed peanuts

[0143] The size of the crushed peanuts is 0.2 to 0.5 mm, and the almonds are whole almonds.

[0144] The preparation method thereof comprises the following steps:

[0145] a) Flour making: Chocolate powder was obtained from Example 1.

[0146] b) Liquid preparation: Add water and fresh milk into a high shear emulsifier according to the recipe, run at 3000 rpm for 5 minutes, set the emulsifier speed to 6000 rpm, gradually add the powdered chocolate in the recipe, after adding, reduce the speed to 3000 rpm, add crushed peanuts, run for 5 minutes, until the chocolate solution with crushed peanuts is completely emulsified. During this period, the jacket water temperature of the emulsifier is maintained at 30°C.

[0147] c) Mold filling: Pour the chocolate solution into the concave space of the chocolate mold, the size of the concave space is 20x20x15mm.

[0148] Embed the whole almonds, but not completely, into the chocolate solution in the cavities of the mold, one large almond per cavity.

[0149] Place the template in a freezer that has reached a set temperature of -30°C and freeze for 8 hours until the chocolate solution is completely frozen and formed.

[0150] d) Drying: Take out the chocolate mold from the freezer. The temperature of the frozen chocolate solution is about -30°C. Send the mold into a freeze dryer. The heating plate temperature is 40°C, the vacuum degree is 15 Pa, and the total drying time is 14 hours to obtain freeze-dried chocolate with additives.

[0151] e) Demoulding: Demoulding the freeze-dried chocolate product from the mould.

[0152] Appearance characteristics: From above, you can see the intact almonds that are not completely embedded in the chocolate, which brings a certain visual impact to consumers and improves the product's characteristic recognition.

[0153] Taste characteristics: Crushed peanuts and whole almonds are added to the product. When consumers chew the almonds and crushed peanuts, the freeze-dried chocolate containing nut additives in this example has a crispy taste, fast disintegration and silky dissolution, which brings consumers a more pleasant tasting experience and a variety of flavors.

[0154] Thermal stability test: The products were sealed in aluminum film bags as single or double almonds, and placed in a constant temperature box at 65°C for 48 hours. No phenomenon of sticking of packaging materials, products sticking to each other, or products collapsing was found. No phenomenon of almonds falling off or peeling was found, and the taste characteristics of the product did not change.

[0155] Example 6

[0156] Freeze-dried milk chocolate with cheese flavor and grated cheese

[0157] The formula of milk chocolate powder: 35% white sugar, 17% cocoa powder, 10% cocoa liquid, 15% cocoa butter, 10% whole milk powder, 12.8% whey powder, 0.2% edible salt. The total fat content of milk chocolate powder is about 24.5%.

[0158] The formula of the solvent is: water 70%, cheese powder 29.7%, cheese essence 0.3%.

[0159] The formula of chocolate solution is: solvent 70%, chocolate powder 30%.

[0160] The size of the cheese crumbs is 1 to 2 cm.

[0161] a) Powder making: Melt the cocoa butter and cocoa liquor in a carburetor according to the ratio of cocoa butter and cocoa liquor in the chocolate powder recipe, and then add the appropriate amount of cocoa butter and cocoa liquor to the mixer according to the chocolate powder recipe. The jacket water temperature of the mixer is 40-50℃. Add other powders in the chocolate powder recipe and mix for 20 minutes. Feed the mixed chocolate mixture into the hopper of the two-roller mill of the fine grinding line. This fine grinding line is composed of a two-roller mill and a five-roller mill in series. In the automatic operation mode, start the fine grinding line, grind the chocolate mixture into milk chocolate powder with a particle size of ≤25μm, and collect the milk chocolate powder on the discharge belt of the five-roller mill.

[0162] b) Liquid preparation: According to the formula, add water and cheese powder into a high shear emulsifier with an emulsifying head, set the speed to 3000rpm and run for 5 minutes. Set the machine speed to 6000rpm, and according to the chocolate solution formula, slowly add the corresponding milk chocolate powder into the emulsifier. After the addition is completed, keep running for 5 minutes. Set the emulsifier to 3000rpm, add cheese essence, run for 5 minutes, and obtain cheese-flavored milk chocolate solution. During the liquid preparation process, the jacket water temperature of the emulsifier is controlled at 30℃.

[0163] c) Moulding and freezing: Moulding: Pour the cheese flavoured milk chocolate solution into the concave space of the mould, the size of the concave space is 15x15x15mm.

[0164] Place 3 cheese grains in each of the chocolate solution poured into the mold's concave spaces, and vibrate the mold to partially embed the cheese grains in the chocolate solution.

[0165] Freezing: Place the mold into a freezer that has reached a set temperature of -30°C and freeze for 8 hours until the chocolate solution is completely frozen.

[0166] d) Drying: Take out the mold from the freezer and immediately put it into a freeze dryer to freeze-dry the frozen cheese-flavored milk chocolate solution at about -30°C. The heating plate temperature is 40°C, the vacuum degree is 15 Pa, and the total drying time is 16 hours to obtain freeze-dried milk chocolate with cheese flavor and cheese crumbs.

[0167] e) demoulding the freeze-dried milk chocolate product with cheese crumbs added thereto and taking it out from the mold.

[0168] Appearance characteristics: From above, you can clearly see the cheese crumbs on the chocolate block, which gives the product a distinct taste symbol, brings a certain visual impact to consumers, and improves the product's characteristic recognition.

[0169] Taste characteristics: The freeze-dried milk chocolate block in this example has a crisp taste, fast disintegration and silky dissolution tasting characteristics, which brings consumers a more pleasant taste enjoyment. Cheese powder and cheese essence are added to the chocolate solution, providing a dual flavor of rich cheese flavor and milk chocolate flavor. At the same time, due to the addition of cheese particles, the consumer's physical sense when chewing and the rich cheese flavor enjoyment are increased.

[0170] Thermal stability test: The products were sealed in aluminum film bags as single or double pieces, and placed in a constant temperature box at 65°C for 48 hours. No chocolate adhered to the packaging, the products adhered to each other, or the products collapsed. The taste characteristics of the products did not change, and no cheese grains fell off or peeled off. The only drawback was that the cheese grains changed color slightly under high temperature, but it did not affect the overall taste.

[0171] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention rather than all the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing freeze-dried chocolate, characterized in that: The following steps are involved: Mixing and shearing emulsifying chocolate powder and solvent to obtain chocolate solution; The chocolate solution is sequentially molded, freeze-formed, freeze-dried and demolded to obtain freeze-dried chocolate; The total fat content of the chocolate powder is 15% to 25%; the particle size of the chocolate powder is ≤35 μm; The chocolate powder is prepared by the following method: mixing raw materials of chocolate powder to obtain a chocolate mixture; grinding the chocolate mixture to obtain chocolate powder; mixing the raw materials of chocolate powder by a mixer; the mixing temperature is 45-55° C.; The solvent does not contain oil or fat; The weight proportion of the solvent in the chocolate solution is 60% to 80% of the weight of the chocolate solution; The freeze-dried chocolate will not stick to the packaging, melt and / or deform under the condition of ≤65°C.

2. The preparation method according to claim 1, characterized in that: The chocolate powder is obtained by roller milling.

3. The preparation method according to claim 2, characterized in that: The equipment used for the roller grinding includes two three-roller refiners or six-roller refiners or five-roller refiners connected in series.

4. The preparation method according to claim 1, characterized in that: The water content of the solvent is 90% to 100% of the weight of the solvent.

5. The preparation method according to claim 1, characterized in that: The number of times of molding is greater than or equal to two times, and after the last molding, the surface is pre-frozen or the whole is frozen into a solid state before the next molding is performed thereon.

6. The preparation method according to claim 1, characterized in that: Before or after molding, additives are added into the pits of the mold and / or the chocolate solution; the additives include one or more of nuts, grains, vegetables and fruits.

7. The preparation method according to claim 1, characterized in that: The raw materials of the chocolate powder are food-grade raw materials; the food-grade raw materials include cocoa and other raw materials; The cocoa may include one or more of cocoa butter, cocoa powder and cocoa liquor; The other raw materials include one or more of vegetable oil, milk fat, milk powder, sugar, sugar substitute, starch, nuts, fruits, vegetables, grains and fibers.