Popping candy with hazelnut chocolate sauce and method for preparing the same

Abstract

The application relates to the field of food, and relates to a jumping candy hazelnut chocolate sauce and a preparation method thereof. The jumping candy hazelnut chocolate sauce comprises a hazelnut chocolate sauce and jumping candy, and the weight ratio of the jumping candy to the hazelnut chocolate sauce is 1:5-1:20. The preparation method of the jumping candy hazelnut chocolate sauce comprises the following steps: step (1), preparing a hazelnut chocolate sauce; step (2), after the hazelnut chocolate sauce is cooled to 30-35 DEG C, jumping candy is added into the hazelnut chocolate sauce, and the temperature is quickly reduced to 24-26 DEG C; the chocolate slurry is obtained after the hazelnut chocolate sauce is statically placed at 24-26 DEG C for 20-30 min; and step (3), the chocolate slurry is cooled to 18-20 DEG C to obtain the jumping candy hazelnut chocolate sauce. The jumping candy hazelnut chocolate sauce has fluidity at normal temperature, and the special taste of jumping can be avoided when the jumping candy is melted in high-temperature solid chocolate.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food, in particular to chocolate sauce. BACKGROUND

[0002] Pop candy is a granular candy containing tiny high-pressure bubbles inside. When pop candy encounters heat or water, for example in the mouth of the consumer, the sugar block wrapped around the high-pressure bubble will melt, and the high-pressure carbon dioxide gas in the bubble will be released, producing a tiny burst (burst) effect, making the consumer feel like there are sugar particles jumping in the mouth, with a unique taste.

[0003] Chocolate sauce is a product prepared by mixing cocoa-derived products (cocoa butter, cocoa liquor, cocoa powder), sweeteners (sucrose), dairy products, etc. evenly, and then grinding, tempering, pouring and cooling. The cocoa mixture can also contain non-cocoa vegetable fat, specific nutritional supplements, etc.

[0004] Chocolate sauce can be mainly spread on the surface of bread, cake filling, tea, etc. It has a soft texture at room temperature and a certain flowability. Due to the soft texture, pop candy particles are prone to settle at the bottom of the container during storage, causing uneven distribution. The chocolate products containing pop candy on the market are all solid chocolate wrapped with pop candy, and pop candy is not added to the chocolate sauce with flowability. Therefore, according to market demand, the present application develops a flowable chocolate sauce with added pop candy. SUMMARY

[0005] The purpose of the present application is to provide a pop candy hazelnut chocolate sauce to solve the above technical problems.

[0006] The purpose of the present application is to provide a preparation method of pop candy hazelnut chocolate sauce to prepare pop candy hazelnut chocolate sauce.

[0007] To solve the above technical problems, the present application adopts the following technical solutions:

[0008] A pop candy hazelnut chocolate sauce, characterized in that it comprises a hazelnut chocolate sauce, the hazelnut chocolate sauce comprising the following raw materials in mass percentage: sugar 30%-50%, refined vegetable oil 20%-40%, dairy product 10%-40%, hazelnut paste 10%-30%, cocoa powder 0-10%, soybean phospholipid 0-1%, and edible essence 0-1%.

[0009] It also includes pop candy, and the weight ratio of the pop candy to the hazelnut chocolate sauce is 1:5-1:20.

[0010] Preferably, the dairy product refers to, but is not limited to, whey powder, skim milk powder, whole milk powder, lactose, etc.

[0011] Preferably, the size of the popping candy is 4-30 mesh, preferably 4-20 mesh.

[0012] A preparation method of a popping candy hazelnut chocolate sauce, characterized in that it comprises the following steps:

[0013] Step (1), put sugar, refined vegetable oil, dairy products, hazelnut paste, cocoa powder, soybean phospholipid and edible essence into a refining device, and grind at a temperature of 50-60 DEG C to obtain a hazelnut chocolate sauce;

[0014] Step (2), after the hazelnut chocolate sauce is cooled to 30-35 DEG C, add popping candy to the hazelnut chocolate sauce, and quickly cool it to 24-26 DEG C, and then stand still for 20-30 minutes at 24-26 DEG C to obtain a chocolate slurry;

[0015] Step (3), after the chocolate slurry is cooled to 18-20 DEG C, a popping candy hazelnut chocolate sauce is obtained.

[0016] In step (1), the grinding is performed to a d50 particle size of 25-27 um, so as to ensure the product quality.

[0017] In step (1), the sugar, cocoa powder, soybean phospholipid and edible essence can be ground first, and then the refined vegetable oil, dairy products and hazelnut paste are added for grinding.

[0018] The preparation method of the popping candy hazelnut chocolate sauce further comprises step (4), after filling, the chocolate slurry is sent into a cooling tunnel, and the center temperature of the chocolate slurry is reduced to 14-15 DEG C.

[0019] Beneficial effects: firstly, the popping candy hazelnut chocolate sauce has flowability at room temperature, is convenient to use, does not need to be melted, and can be directly used for smearing and the like, and meanwhile, the special taste of jumping of the popping candy can be avoided when the popping candy is melted in high-temperature solid chocolate. Secondly, the formula and process are optimized, the popping candy is more uniformly dispersed, can be stored at room temperature, has flowability at room temperature, and is not easy to settle during storage. DETAILED DESCRIPTION

[0020] In order to make the technical means, creative features, purposes and effects achieved by the present application easy to understand, the present application is further described below.

[0021] The popping candy hazelnut chocolate sauce comprises a hazelnut chocolate sauce, and the hazelnut chocolate sauce contains the following raw materials in mass percentage: sugar 30%-50%, refined vegetable oil 20%-40%, dairy products 10%-40%, hazelnut paste 10%-30%, cocoa powder 0-10%, soybean phospholipid 0-1%, and edible essence 0-1%; and further comprises popping candy, and the weight ratio of the popping candy to the hazelnut chocolate sauce is 1:5-1:20.

[0022] Innovation point 1: The chocolate sauce of the present application contains jumping sugar, which has a small burst (burst) effect when eaten, and the taste is unique. Innovation point 2: The present application selects the component raw materials and the proportion, so that the final obtained chocolate is in a flowing state at room temperature, so that the chocolate does not need to be melted when used. Innovation point 3: The present application selects the component raw materials and the proportion, so that the jumping sugar can be uniformly dispersed in the chocolate in a flowing state at room temperature, which can effectively avoid the sinking of jumping sugar in hazelnut chocolate sauce during storage.

[0023] The preparation method of the jumping sugar hazelnut chocolate sauce comprises the following steps: step (1), sugar, refined vegetable oil, dairy products, hazelnut paste, cocoa powder, soybean phospholipid and edible flavor are put into a refining device, the grinding temperature is 50-60℃, and hazelnut chocolate sauce is obtained; step (2), after the hazelnut chocolate sauce is cooled to 30-35℃, jumping sugar is added to the hazelnut chocolate sauce, and the temperature is quickly cooled to 24-26℃, and the chocolate slurry is obtained after standing at 24-26℃ for 20-30min; step (3), the chocolate slurry is cooled to 18-20℃, and the jumping sugar hazelnut chocolate sauce is obtained.

[0024] Innovation point 1: The preparation method of the present application obtains chocolate sauce containing jumping sugar, which has a small burst (burst) effect when eaten, and the taste is unique. Innovation point 2: The present application strictly controls the temperature during preparation, which can avoid the problem of jumping sugar burst during preparation. Innovation point 3: The present application optimizes the formula and process at the same time, so that the obtained chocolate sauce has fluidity at room temperature, and the shelf life of jumping sugar is uniformly dispersed.

[0025] First group of comparative experiments:

[0026] The mass percentage of the raw materials of the hazelnut chocolate sauce is as follows:

[0027] Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 sugar 30％ 30％ 34％ 30％ refined vegetable oil 35％ 35％ 35％ 20％ dairy product 15％ 15％ 15％ 10％ hazelnut spread 10％ 10％ 6％ 32％ cocoa powder 9％ 9％ 9％ 7％ soy lecithin 0.5％ 0.5％ 0.5％ 0.5％ flavoring 0.5％ 0.5％ 0.5％ 0.5％

[0028] The solid fat range of the refined vegetable oil of example 1, comparative example 2 and comparative example 3 is: 10℃22; 20℃9; 30℃3; 40℃0. The solid fat range of the refined vegetable oil of comparative example 1 is: 10℃10; 20℃2; 30℃0; 40℃0. The lower the temperature, the more the fat will solidify into a solid state. The higher the temperature, the less the solid fat. The value behind the temperature is the percentage of solid fat and liquid fat.

[0029] The size of the jumping sugar is 4-20 mesh, and the weight ratio of the jumping sugar to the hazelnut chocolate sauce is 1:10.

[0030] According to the above component requirements, the following same preparation method is used to prepare the jumping sugar hazelnut chocolate sauce: including the following steps: step (1), the sugar, refined vegetable oil, dairy products, hazelnut paste, cocoa powder, soybean phospholipid, and edible flavor are put into a refining device, the grinding temperature is 50-60℃, and the hazelnut chocolate sauce is obtained; step (2), after the hazelnut chocolate sauce is cooled to 30-35℃, the jumping sugar is added to the hazelnut chocolate sauce, and is quickly cooled to 24-26℃, and is placed at 24-26℃ for 20 min, and the chocolate slurry is obtained; step (3), after the chocolate slurry is cooled to 18-20℃, the jumping sugar hazelnut chocolate sauce is obtained.

[0031] Test method:

[0032] Jumping sugar dispersion uniformity evaluation: first, the finished product is frozen until the chocolate sauce is completely frozen, then the chocolate is taken out from the container and divided into three equal parts vertically, corresponding to the upper, middle and lower sections in the container. Take one of them, melt it and pass it through a 60-mesh sieve, and weigh the retained part.

[0033] Jumping sugar chocolate sauce taste evaluation: taste the jumping sugar chocolate sauce, whether it is smooth, and whether the jumping sugar has a jumping feeling.

[0034] Smoothness and glossiness evaluation of jumping sugar chocolate sauce: directly observe whether the surface of the chocolate sauce is glossy.

[0035] Jumping sugar chocolate sauce stability test: store at 30℃ for 1 week, observe whether there is oil on the surface of the chocolate sauce, and detect the jumping sugar dispersion uniformity again.

[0036] Test results:

[0037]

[0038]

[0039] The test results of the first group of comparative experiments show that the chocolate sauce obtained by the formula and process of the application has good taste, gloss, no oil, and the jumping sugar is uniformly dispersed and stably distributed in the chocolate sauce.

[0040] Second group of comparative experiments:

[0041] The mass percentage of the raw materials of the hazelnut chocolate sauce is as follows: sugar 30%, refined vegetable oil 35%, dairy products 15%, hazelnut paste 10%, cocoa powder 9%, soybean phospholipid 0.5%, and edible flavor 0.5%. The solid fat range of the refined vegetable oil is: 10℃ 22; 20℃ 9; 30℃ 3; 40℃ 0. The weight ratio of jumping sugar to hazelnut chocolate sauce is 1:10.

[0042] Preparation method: step (1), the sugar, refined vegetable oil, dairy products, hazelnut jam, cocoa powder, soybean phospholipid, food flavor are put into a refining device, and the grinding temperature is 50-60 DEG C, and hazelnut chocolate sauce is obtained; step (2), after the hazelnut chocolate sauce is cooled to 30-35 DEG C, the jumping candy is added to the hazelnut chocolate sauce, and the temperature is quickly cooled to 24-26 DEG C, and the chocolate slurry is obtained after standing for 20 min at 24-26 DEG C; step (3), the chocolate slurry is cooled to 18-20 DEG C, and the jumping candy hazelnut chocolate sauce is obtained. And the test method in the above is tested.

[0043] The difference of the preparation method and the test result:

[0044]

[0045]

[0046] The test results of the second group of comparative experiments show that when the grinding d50 particle size in step (1) is 25um-27um, the performance of the product is due to the grinding particle size and other parameters.

[0047] In addition, the control temperature of the present application is also preferred, and too high temperature will cause the jumping candy to break in the production process, and too low temperature will affect the dispersion uniformity of the jumping candy. After step (3), step (4) can be added, after filling, into the cooling tunnel, the center temperature of the chocolate slurry is reduced to 14-15 DEG C. Step (4) is very critical, and the flowability of the chocolate can be reduced by further cooling, so as to ensure the dispersion uniformity of the jumping candy.

[0048] The rapid cooling in the present application is preferably cooled by a rapid cooling device (200-300 rpm). In step (1), the sugar, cocoa powder, soybean phospholipid and food flavor can be ground first, and then refined vegetable oil, dairy products and hazelnut jam are added for grinding. The grinding speed is improved.

[0049] The step (2) of the present application, after adding the jumping candy to the hazelnut chocolate sauce, the hazelnut chocolate sauce with the jumping candy added can be stirred to speed up the dispersion of the jumping candy. Preferably, the stirring is carried out by a stirring device. The stirring device comprises a stirring shaft, the stirring shaft is provided with stirring blades, the stirring shaft is preferably a hollow stirring shaft, and the bottom of the hollow stirring shaft is provided with a temperature sensor, so as to measure the temperature of the chocolate slurry while stirring. The stirring blades are preferably a first spiral blade located above, and the first spiral blade is spirally wound on the stirring shaft. The stirring blades further comprise a second spiral blade located below, and the second spiral blade is spirally wound on the stirring shaft. The spiral direction of the first blade is opposite to that of the second blade. So that the material moves outward and downward under the action of the first blade, and moves outward and upward under the action of the second blade. The stirring blades further comprise a third blade between the first blade and the second blade, the third blade is rod-shaped, one end of the third blade is connected to the stirring shaft, the other end of the third blade extends outward, and the third blade plays a role in dispersing the material in the middle. The temperature sensor is preferably a Bluetooth temperature sensor. So as to reduce the cumbersome wiring. In order to avoid the material being clamped in the gap between the first blade, the second blade and the third blade, thereby causing uneven dispersion, part of the third blade can be inclined to the first blade, and part of the third blade can be inclined to the second blade. The width of the first blade gradually decreases near the third blade, and the width of the second blade gradually decreases near the third blade.

[0050] The above shows and describes the basic principles and main features of the present application and the advantages of the present application. Those skilled in the art should understand that the present application is not limited to the above-mentioned embodiments, and the above-mentioned embodiments and descriptions in the specification are only to illustrate the principles of the present application. Without departing from the spirit and scope of the present application, various changes and improvements can be made to the present application, and these changes and improvements all fall within the scope of the present application. The scope of protection of the present application is defined by the appended claims and their equivalents.

Claims

1. A process for the preparation of a popping candy hazelnut chocolate spread, characterized in that, It comprises the following steps: Step (1), the raw materials with the following mass percentages: sugar 30%-50%, refined vegetable oil 20%-40%, dairy product 10%-40%, hazelnut jam 10%-30%, cocoa powder 0-10%, soybean phospholipid 0-1%, and edible essence 0-1% are put into a refining device, the grinding temperature is 50-60℃, and hazelnut chocolate jam is obtained; Step (2), after the hazelnut chocolate jam is cooled to 30-35℃, jumping candy is added to the hazelnut chocolate jam, and the temperature is quickly reduced to 24-26℃, and the mixture is placed at 24-26℃ for 20-30 minutes to obtain chocolate slurry, wherein the weight ratio of the jumping candy to the hazelnut chocolate jam is 1:5-1:20; Step (3), after the chocolate slurry is cooled to 18-20℃, jumping candy hazelnut chocolate jam is obtained; In step (1), the sugar, cocoa powder, soybean phospholipid, and edible essence are ground first, and then the refined vegetable oil, dairy product, and hazelnut jam are added for grinding, wherein the mass percentages of the raw materials are: sugar 30%, refined vegetable oil 35%, dairy product 15%, hazelnut jam 10%, cocoa powder 9%, soybean phospholipid 0.5%, and edible essence 0.5%; In step (1), the grinding d50 particle size is 25-27um, and the solid fat range of the refined vegetable oil is: 10℃ 22; 20℃ 9; 30℃ 3; 40℃ 0.

2. The process for preparing the popping candy hazelnut chocolate spread according to claim 1, characterized in that, It further comprises step (4), after filling, the chocolate slurry is cooled in a cooling tunnel, and the center temperature of the chocolate slurry is reduced to 14-15℃.

3. The method of claim 1, wherein the preparation of the popping candy hazelnut chocolate sauce is characterized by, In step (2), after the jumping candy is added to the hazelnut chocolate jam, the hazelnut chocolate jam with the jumping candy is stirred by a stirring device, the stirring device comprises a stirring shaft, a first spiral-shaped paddle located above the stirring shaft, a second spiral-shaped paddle located below the stirring shaft, and a third paddle located between the first paddle and the second paddle; the spiral direction of the first paddle is opposite to that of the second paddle, so that the material moves outward and downward under the action of the first paddle and moves outward and upward under the action of the second paddle; the third paddle is rod-shaped, one end of the third paddle is connected to the stirring shaft, and the other end of the third paddle extends outward, and the third paddle plays a role in dispersing the middle material.

4. The method of claim 1, wherein the preparation of the popping candy hazelnut chocolate sauce is characterized by, The dairy product is whey powder, skim milk powder, whole milk powder, or lactose.

5. The method of claim 1, wherein the preparation of the popping candy hazelnut chocolate sauce is characterized by, The size of the jumping candy is 4-30 mesh.

6. The method of claim 1, wherein the preparation of the popping candy hazelnut chocolate sauce is characterized by, The weight ratio of the jumping candy to the hazelnut chocolate jam is 1:10.

Images