A kind of lava chocolate based on kneading process and its preparation method and application

Abstract

The present invention discloses a lava chocolate based on a kneading process and a preparation method and application thereof. The lava chocolate based on the kneading process is a chocolate base material that is subjected to a strong shearing action by a kneading machine, so that the lava chocolate has a low moisture content, a smoother and more delicate taste, and a pure fragrance; the lava chocolate optimizes the chocolate base material formula to have fluidity, giving people a bursting feeling when eaten; the chocolate base material composition includes chocolate slurry and other types of oils, and the fluid oil content in the lava chocolate accounts for more than 50% of the total oil content. The present invention innovates the processing technology of the chocolate base material, which can effectively reduce the overall moisture content of the chocolate and extend its shelf life. At the same time, compared with other lava chocolates, the product has better fluidity.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a lava chocolate based on a kneading process and a preparation method and application thereof. Background Art

[0002] Kneading machine is generally composed of mixing cylinder, stirring paddle, large cover, bearing (seat), gear (box), reducer, chassis, main motor, spiral motor, rotary reducer, screw, electric control cabinet, etc. It is widely used in chemical, petroleum, plastic, food, medicine and other industries to knead CMC, sealant, modified starch, food and other materials of various viscosities. It has the advantages of uniform mixing, no dead angle, high kneading efficiency, etc. The application of kneading machine in the field of chocolate production can have a certain effect on its moisture, volatile acid substances, viscosity, etc., and its effect is no less than the refining process of chocolate.

[0003] Considering the economic benefits, the main process of general chocolate processing is fine grinding, which means that after the initial mixing of oil, cocoa mass, powdered sugar, lecithin, etc., they are put into a three-roller or five-roller machine for fine grinding, and the particle size is reduced to 20-35μm, forming a highly emulsified and uniform physical dispersion system. Most of the finely ground materials have not been refined, which ultimately results in the chocolate produced having a high moisture content, the volatile acid substances remaining in the cocoa material have not been removed, and the material has a high viscosity, which in turn affects its fluidity. The popularity of lava chocolate lies in its unique fluidity, which gives people a "bursting" taste and is deeply loved by consumers. How to make chocolate in the product maintain a certain fluidity for a long time is a major hot topic at present. Summary of the invention

[0004] Another object of the present invention is to provide a chocolate having the characteristics of the aforementioned lava chocolate based on the kneading process, such as pure flavor, low moisture content, good fluidity, etc., for use as a core material combined with chocolate in baked foods.

[0005] A lava chocolate based on a kneading process has flow properties by optimizing the chocolate base formula; the raw materials of the chocolate base include chocolate paste and other types of fats, and the fluidity fat content in the lava chocolate accounts for more than 50% of the total oil content.

[0006] The technical solutions adopted are as follows:

[0007] Based on the total weight of the raw materials, the content of cocoa powder is 0-25%, cocoa mass is 0-10%, oil content is 28-35%, whole milk powder content is 1-25%, whey powder content is 0-10%, and sugar content is 25-40%. Optionally, the raw materials also contain emulsifiers, and according to actual conditions, the emulsifier is ≤1%, and according to actual conditions, the emulsifier is selected from phospholipids, and the raw materials contain other flavor substances.

[0008] The oil comprises one of coconut oil, palm oil, and cocoa liquor or a mixture thereof. Optionally, the raw material composition of the chocolate slurry may also include phospholipids.

[0009] The sugar is white sugar, glucose or a mixture thereof; the other flavor substances are aromatic compounds such as esters and alcohols.

[0010] A lava chocolate based on a kneading process, wherein the raw materials of the chocolate base material include chocolate paste and other types of fats, wherein the fluid fat content in the lava chocolate accounts for more than 50% of the total amount of all fats. The raw materials of the chocolate paste are composed of whole milk powder, cocoa powder, cocoa liquor, and whey powder.

[0011] The production steps are as follows:

[0012] Step 1, kneading of raw materials: the raw material components of the chocolate paste, whole milk powder, cocoa powder, cocoa liquor, and whey powder are mixed evenly and put into the kneading machine tank. Through kneading and a pair of mutually cooperating and rotating Σ paddles in the tank, when the paddles rotate, shear force is generated between the two stirring paddles and between the stirring paddle and the kneading tank, so as to achieve the effects of mixing, kneading, crushing and dispersing the materials. At the same time, the materials can be heated during the kneading operation. During the whole kneading process, the temperature of the materials is maintained at 60-70°C, the speed of the kneading machine is 42 / 28 revolutions per minute, and the materials are taken out for use after 0-4 hours. The moisture content after kneading is ≤0.8.

[0013] Step 2, melting: melting the mixed oil with good fluidity and controlling its temperature to 38-40° C., and adding a certain amount of emulsifier to the melted mixed oil.

[0014] Step 3, mixing: prepare the required raw materials according to the ratio, feed the sugar and kneaded materials with a feeder, weigh the small materials and put them directly into the fine grinder, and pump the melted oil directly into the fine grinder.

[0015] Step 4, fine grinding: Stir the mixed material to make it evenly mixed and then fine grind it. The fine grinding parameters are set to a current of 30-33A and a time of 8 hours to obtain 95% to 99% of the liquid chocolate particles with a particle size of 20 to 35 μm.

[0016] Step 1, raw material kneading specifically refers to mixing the raw material components of the chocolate paste, whole milk powder, cocoa powder, cocoa liquor, and whey powder evenly and putting them into the kneading machine tank, kneading and a pair of mutually cooperating and rotating Σ paddles in the tank, when the paddles rotate, shear force is generated between the two stirring paddles and between the stirring paddles and the kneading tank, so as to achieve the effect of mixing, kneading, crushing and dispersing the materials, and the materials can be heated during the kneading operation. During the whole kneading process, the temperature of the material is maintained at 60-70°C, the speed of the kneading machine is 42 / 28 revolutions per minute, and it is taken out for use after 0-4 hours, and the moisture content after kneading is ≤0.8. The kneading process is usually carried out using a kneading mixer. When using this process to process raw materials, it is necessary to control the type of raw materials to avoid the raw materials themselves having strong hygroscopicity and appearing in a solid state, which will cause the kneading mixer to fail to operate normally. In addition, the kneading temperature and time need to be controlled. For example, if the kneading temperature is too high, the raw materials will have a burnt smell. If the temperature is too low, the moisture and volatile acid substances in the raw materials themselves cannot be removed, and the expected effect cannot be achieved. At the same time, the raw materials need to be sealed after kneading to prevent secondary absorption of moisture in the air.

[0017] In the step 4, the lava chocolate is prepared, wherein 95% to 99% of the material particles have a diameter of 20 to 35 μm.

[0018] The raw materials of the chocolate syrup include sugar, cocoa powder, milk powder, cocoa liquid mass and fat.

[0019] The method for preparing the lava chocolate based on the kneading process described in the present invention is to first knead the raw materials, so that the ingredients are tumbled and stirred at a certain temperature, thereby allowing the flavor precursors such as amino acids and reducing sugars produced during fermentation and drying to release the flavor of the ingredients themselves, while removing part of the water and volatile acids to improve the chocolate flavor.

[0020] The beneficial effect of the present invention is that the chocolate base is formed by raw materials whose fluid fat content in the lava chocolate accounts for more than 50% of the total oil content, and the lava chocolate as mentioned above can be prepared by performing a low-temperature kneading process on some ingredients before fine grinding. This lava chocolate can be used as a core material for baked foods, and can effectively maintain a certain fluidity and maintain the inherent state of the product itself at normal temperature. Under the same fine grinding conditions, the product has better fluidity. The experiment of the present invention shows that it is necessary to control the weight ratio of liquid fat to solid fat in the chocolate slurry. When the solid fat content is high, the chocolate is harder and crisper, and the chocolate solidification effect is more obvious; when the weight ratio of liquid fat to solid fat is controlled within the range of the present invention, the state of the chocolate is more fluid, and it can give people a certain degree of "bursting" feeling at a certain oral temperature. DETAILED DESCRIPTION

[0021] In order to have a clearer understanding of the technical features, purposes and beneficial effects of the present invention, the technical scheme of the present invention is described in detail below in conjunction with specific embodiments. It should be understood that these examples are only used to illustrate the present invention and are not used to limit the scope of the present invention. In the embodiments, each raw reagent material can be commercially obtained, and the experimental method without specifying the specific conditions is a conventional method and conventional conditions well known in the art, or according to the conditions recommended by the instrument manufacturer.

[0022] Example 1

[0023] This embodiment provides a lava chocolate based on a kneading process and a preparation method and application thereof, wherein the preparation method comprises the following steps:

[0024] (1) Homemade chocolate paste, the formula of which is: 27.5% white sugar, 20% whole milk powder, 7% whey powder, 7% cocoa powder, 3% cocoa liquor, 15% hydrogenated coconut oil, 20% palm oil, and 0.5% lecithin. First, mix the whole milk powder, whey powder, cocoa powder, and cocoa liquor (melted and added) evenly, then pour into a kneading mixer at a speed of 42 / 28 rpm, stir for 3 hours, maintain the temperature at 60-70° C. during the stirring process, take out and seal for use. Use a fine grinder, first add oils and fats, add surfactant phospholipids to the oils and fats, then add the kneaded powdered raw materials and white sugar powder in the formula, mix and grind to make chocolate paste, grind until 95%-99% of the material particles in the chocolate paste have a diameter of about 20-35 μm.

[0025] (2) Pretreatment of oils and fats: Melt hydrogenated coconut oil and palm oil in a carb pan and set aside. Control the temperature to 38-40°C.

[0026] (3) Select a one-ton chocolate preparation tank and add materials and grind according to the amount of one ton of finished product: add 5 kg of phospholipids to 350 kg of melted mixed oil, then add 275 kg of white sugar and 370 kg of mixed kneading materials. Pour the ground chocolate slurry into the core material preparation tank and stir continuously to avoid stratification of chocolate. The storage tank temperature should not exceed 45°C. Maintain a uniform state and send it to the workshop for standby use.

[0027] (4) According to the normal production process: the prepared lava chocolate is transported to the discharge port of the discharging and molding equipment through a pipeline, and the lava chocolate is squeezed out of the chocolate through the discharge nozzle of the molding device, and then the semi-finished product is sent to a freezing tunnel for refrigeration to temporarily solidify the chocolate, which is convenient for subsequent molding and packaging to obtain the corresponding product. The chocolate described in this embodiment is in a flowing state when it returns to room temperature and has a certain fluidity.

[0028] Example 2

[0029] The operation process of this embodiment is basically the same as that of embodiment 1. The adjustment of the formula raw material ratio and process parameters is shown in Table 1.

[0030] Example 3

[0031] The operation process of this embodiment is basically the same as that of embodiment 1. The adjustment of the formula raw material ratio and process parameters is shown in Table 1.

[0032] Comparative Example 1

[0033] (1) Homemade chocolate paste, the formula of which is: 27.5% white sugar, 20% whole milk powder, 7% whey powder, 7% cocoa powder, 3% cocoa mass, 15% hydrogenated coconut oil, 20% palm oil, 0.5% lecithin. Without kneading process, fats and phospholipids are first added to a fine grinder, and then the powdered materials in the ingredients are added and finely ground to make chocolate paste, and the particles of 95% to 99% of the materials in the chocolate paste have a diameter of about 20 to 35 μm.

[0034] (2) Pretreatment of oils and fats: Melt hydrogenated coconut oil and palm oil in a carb pan and set aside. Control the temperature to 38-40°C.

[0035] (3) Select a one-ton chocolate preparation tank and add materials and grind according to the amount of one ton of finished product: add 5 kg of phospholipids to 350 kg of melted mixed oil, then add 275 kg of white sugar and 370 kg of mixed kneading materials. Pour the ground chocolate slurry into the core material preparation tank and stir continuously to avoid stratification of chocolate. The storage tank temperature should not exceed 45°C. Maintain a uniform state and send it to the workshop for standby use.

[0036] (4) According to the normal production process: the prepared lava chocolate is transported to the discharge port of the discharging and molding equipment through a pipeline, and the lava chocolate is squeezed out of the chocolate through the discharge nozzle of the molding device, and then the semi-finished product is sent to a freezing tunnel for refrigeration to temporarily solidify the chocolate, which is convenient for subsequent molding and packaging to obtain the corresponding product. The chocolate described in this embodiment is in a flowing state when it returns to room temperature and has a certain fluidity.

[0037] According to the process operation of comparative example 1, comparative example 2 and comparative example 3 were tested according to examples 2 and 3.

[0038] The raw material ratios of the formulas of Comparative Examples 2 and 3 are shown in Table 1.

[0039] The only difference between Comparative Examples 1 to 3 is whether or not the chocolate ingredients are subjected to a kneading process; the amounts of other raw materials added and other operating processes are the same as those of Examples 1 to 3.

[0040] Table 1 Recipe ratio

[0041]

[0042]

[0043] Under the premise of similar comparison, various indicators of the chocolates of Examples 1 to 3 and Comparative Examples 1 to 3 are compared separately, and the results are shown in Table 2.

[0044] Table 2 Comparison results of Examples 1 to 3 and Comparative Examples 1 to 3

[0045]

[0046] Comparative Example 4

[0047] The process of this comparative example is basically the same as that of Example 1, and the detailed adjustment of the formula ratio is shown in Table 1.

[0048] In this comparative example, the ratio of solid hydrogenated fat to liquid palm oil is adjusted to 4:3; the liquid fat accounts for less than 50% of the total fat weight, and the addition amount of other raw materials and the process are the same as those in Examples 1 to 3.

[0049] The chocolate obtained in this embodiment is in a semi-solid state when it returns to room temperature, and is in a fully solid state in spring and winter or in areas with lower temperatures, which does not meet the requirements of a lava chocolate product.

[0050] Comparative Example 5

[0051] The process of this comparative example is basically the same as that of Example 1, and the detailed adjustment of the formula ratio is shown in Table 1.

[0052] In this comparative example, the ratio of solid hydrogenated fat to liquid palm oil is adjusted to 1:0; the addition amounts of other raw materials and the process are the same as those in Examples 1 to 3.

[0053] The chocolate obtained in this embodiment is in a solid state when it returns to room temperature, and it is impossible to obtain a bursting type or a flowing type chocolate.

[0054] The various indicators of the chocolates of Examples 1 to 3 and Comparative Examples 4 to 5 are compared, and the results are shown in Table 3.

[0055] Table 3 Comparison results of Examples 1 to 3 and Examples 4 to 5

[0056]

[0057] Comparative Example 6

[0058] The detailed proportions of the formula of this comparative example are basically the same as those of Example 1, and the operation process is only adjusted in the kneading and stirring time, as shown in Table 4 for details.

[0059] In this comparative example, the kneading and stirring time is changed to 1 hour; the addition amounts of other raw materials and the process are the same as those in Example 1.

[0060] Comparative Example 7

[0061] The detailed proportions of the formula of this comparative example are basically the same as those of Example 1, and the operation process is only adjusted in the kneading and stirring time, as shown in Table 4 for details.

[0062] In this comparative example, the kneading and stirring time is changed to 2 hours; the addition amounts of other raw materials and the process are the same as those in Example 1.

[0063] Comparative Example 8

[0064] The detailed proportions of the formula of this comparative example are basically the same as those of Example 1, and the operation process is only adjusted in the kneading and stirring time, as shown in Table 4 for details.

[0065] In this comparative example, the kneading and stirring time is changed to 4 hours; the addition amounts of other raw materials and the process are the same as those in Example 1.

[0066] Table 4

[0067]

[0068] Under the premise of similar comparison, various indicators of the chocolates of Example 1, Comparative Example 1, and Comparative Examples 6 to 8 are compared separately. The results are shown in Table 5.

[0069]

[0070]

[0071] Table 5 Comparison results of Example 1 and Comparative Examples Comparative Examples 1 and Comparative Examples 6 to 8.

[0072] In summary, the kneading time of chocolate raw materials will affect some indicators of the product, and further affect the consumer experience of the entire product. Considering production efficiency and energy consumption, the kneading and mixing time should not be too long.

[0073] At present, most industrial chocolate production uses simple grinding, and the production process is generally weighing-feeding-grinding, without raw material pretreatment and refining. However, the refining process can further improve the quality of chocolate materials. The chemical properties of chocolate materials have different degrees of change, which will have a very important impact on the texture and flavor of chocolate. However, for some small workshops or enterprises with high production efficiency requirements, chocolate refining is time-consuming and labor-intensive, with large initial investment, and it is difficult to popularize it in the production of chocolate in enterprises. The kneading process operation is only used for the raw material processing part, which takes less time than the refining process. Through the kneading and a pair of mutually cooperating and rotating Σ paddles in the tank, when the paddles rotate, shear force is generated between the two stirring paddles and between the stirring paddle and the kneading tank, so as to achieve the effect of mixing, kneading, crushing and dispersing the materials. At the same time, the materials can be heated during the kneading operation to achieve the purpose of dehydration and deodorization, which greatly improves the production efficiency and economic benefits of the factory.

[0074] Finally, it should be noted that the above embodiments are only used to illustrate the implementation process and features of the present invention, rather than to limit the technical solution of the present invention. Although the present invention is described in detail with reference to the above embodiments, ordinary technicians in this field should understand that the present invention can still be modified or replaced by equivalents, and any modification or partial replacement that does not depart from the spirit and scope of the present invention should be covered by the protection scope of the present invention.

[0075] All numerical values ​​of the present invention, such as weight, temperature (including ranges), etc., can generally be appropriately changed in increments of (+) or (-) 0.1, 1.0, and all numerical values ​​can be understood as being preceded by "about". "About" indicates an acceptable error when measuring or weighing by a person skilled in the art.

Claims

1. A lava chocolate based on a kneading process, characterized in that: The invention comprises the following raw material components by weight percentage: 7-25% cocoa powder, 3-10% cocoa liquor, 28-35% fat, 1-25% whole milk powder, 7-10% whey powder, 25-40% sugar; 0.5-1% emulsifier, and other flavor substances; the content of fluid fat in the fat accounts for more than 50% of the total fat; The lava chocolate based on the kneading process is obtained by the following method: Step 1, kneading raw materials: the raw material components of chocolate paste, whole milk powder, cocoa powder, cocoa liquid mass, and whey powder are mixed evenly and put into the kneading machine tank. At the same time, the materials can be heated during the kneading operation, the temperature is maintained at 60-70°C, the speed is 28 revolutions per minute, and the time is 3-4 hours; Step 2, melting: melting the oil and controlling its temperature to 38-40° C., and adding a certain amount of emulsifier to the melted oil; Step 3, mixing: prepare the required raw materials according to the ratio, feed the sugar and the kneaded materials with a feeder, weigh the small materials and put them directly into the fine grinder, and pump the melted oil directly into the fine grinder; Step 4, fine grinding: Stir the mixed materials to make them evenly mixed and then fine grind them. When 95% to 99% of the material particles have a diameter of 20 to 35 μm, the lava chocolate based on the kneading process is obtained.

2. The lava chocolate based on the kneading process according to claim 1, characterized in that: The oil is one of hydrogenated coconut oil, palm oil, shortening and cocoa butter or a mixture thereof; the sugar is white sugar, glucose or a mixture thereof; and the other flavor substances are esters and alcohol aromatic compounds.

3. The lava chocolate based on the kneading process according to claim 1, characterized in that: The emulsifier is selected from phospholipids.

4. The method for preparing lava chocolate based on a kneading process according to any one of claims 1 to 3, characterized in that: The steps include: Step 1, kneading raw materials: the raw material components of the chocolate paste, whole milk powder, cocoa powder, cocoa liquor, and whey powder are mixed evenly and put into a kneading machine tank. The materials can be heated during the kneading operation, and the temperature is maintained at 60-70° C., the speed is 28 revolutions per minute, and the time is 3-4 hours; Step 2, melting: melting the oil and controlling its temperature to 38-40° C., and adding a certain amount of emulsifier to the melted oil; Step 3, mixing: prepare the required raw materials according to the ratio, feed the sugar and the kneaded materials with a feeder, weigh the small materials and put them directly into the fine grinder, and pump the melted oil directly into the fine grinder; Step 4, fine grinding: Stir the mixed materials to make them evenly mixed and then fine grind them. When 95% to 99% of the material particles have a diameter of 20 to 35 μm, the lava chocolate based on the kneading process is obtained.

5. The method for preparing lava chocolate based on kneading process according to claim 4, characterized in that: The parameters of the fine grinding are set as current 30-33A and time 8 hours.

6. Use of the lava chocolate based on the kneading process according to any one of claims 1 to 5 as a core material in chocolate-combined baked foods.

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