Chocolate infused fresh strawberries and method of making same

Abstract

The application discloses chocolate-permeated fresh strawberries and a preparation method thereof, and belongs to the field of strawberry processing. The preparation method is characterized by the following steps: putting fresh strawberries and chocolate slurry into a vacuum device, and then performing gradient circulation negative pressure soaking after the fresh strawberries are completely immersed in the chocolate slurry; the special fruit shape surface recess structure of the strawberries, the strawberry seeds in the recess structure and the penetration gap formed between the strawberry seeds and the flesh are fully utilized, and then the negative pressure lays a foundation for the fusion of the moisture in the fresh strawberries and the chocolate slurry; the gradient circulation negative pressure forms pulse type penetration, so that the chocolate slurry can penetrate into the strawberry flesh as deeply as possible, and the single fruit weight of the strawberries is effectively improved; and the technical effect that the chocolate and the strawberry flavor are deeply fused can be achieved without freeze drying. The problems of the existing chocolate-permeated freeze-dried fruits and vegetables, such as uneven and sweet taste, unobvious flavor and high cost, are solved.

Description

Technical Field

[0001] This invention belongs to the field of strawberry processing technology, and more specifically, relates to a method for permeating fresh strawberries with chocolate and its preparation. Background Technology

[0002] Chocolate is a popular snack enjoyed by a wide range of people, known for its rich and creamy flavor, but it can also be quite sweet. To alleviate this sweetness, pairing strawberries (or other fruits) with chocolate has become a growing trend. The sweet and sour taste of strawberries blends perfectly with the rich aroma of chocolate.

[0003] However, most strawberry chocolates on the market today are coated, filled, or inlaid. While these can alleviate the sweetness of chocolate to some extent, the chocolate and strawberries are still separate, and the chocolate has not fully penetrated into the strawberry's tissue. Alternatively, strawberries may be pulped or ground before being combined with chocolate, resulting in a significant loss of strawberry flavor and nutrients.

[0004] To address the above issues, a search revealed that Chinese patent documents CN109090317A, CN108935876A, CN112568308A, and CN109757591A all propose using chocolate negative pressure permeation on freeze-dried fruits and vegetables. However, the following problems exist when using these methods to prepare chocolate-permeated freeze-dried fruits and vegetables:

[0005] 1. Under negative pressure, ordinary chocolate is penetrated into the interior of freeze-dried fruits and vegetables. Usually, only cocoa butter can easily penetrate into the tissue of freeze-dried fruits and vegetables, but other chocolate components have difficulty penetrating into the interior of freeze-dried fruits and vegetables, resulting in a more obvious grainy texture and uneven taste.

[0006] 2. Chocolate permeation: The high proportion of chocolate in freeze-dried fruits and vegetables means that the pores of the freeze-dried fruits and vegetables are basically filled with chocolate, which weakens the original crispness of the freeze-dried fruits and vegetables and makes the overall taste of the product very sweet.

[0007] 3. The chocolate flavor is more pronounced in the freeze-dried fruits and vegetables, while the strawberry flavor is not prominent.

[0008] 4. The cost of using freeze-dried fruits and vegetables is very high. Summary of the Invention

[0009] 1. The problem to be solved

[0010] To address the problems of uneven sweetness, lack of flavor, and high cost associated with existing chocolate-infused freeze-dried fruits and vegetables, this invention provides a method for chocolate-infused fresh strawberries. By soaking fresh strawberries and chocolate syrup in a gradient circulating negative pressure system, a chocolate-infused strawberry product can be produced that is refreshing and not cloying, with a rich and well-integrated chocolate and strawberry flavor, convenient operation, and low preparation cost.

[0011] 2. Technical Solution

[0012] To solve the above problems, the present invention adopts the following technical solution.

[0013] A method for preparing chocolate-infused fresh strawberries involves placing fresh strawberries and chocolate syrup in a vacuum device. After the fresh strawberries are completely submerged in the chocolate syrup, a gradient circulating negative pressure soaking process is performed. This method fully utilizes the unique surface depressions of strawberries, the strawberry seeds within these depressions, and the permeation gaps between the seeds and the pulp. The negative pressure then lays the foundation for the fusion of moisture from the fresh strawberries and the chocolate syrup. The gradient circulating negative pressure creates a pulsed permeation, allowing the chocolate syrup to penetrate as deeply as possible into the strawberry pulp, effectively increasing the individual fruit weight of the strawberries. This method achieves a deep fusion of chocolate and strawberry flavors without the need for freeze-drying.

[0014] Furthermore, the gradient cyclic negative pressure is as follows: In the first stage, the vacuum degree is set to 5-20 kPa, and the temperature is controlled at 35-40℃. After 0.5-1 hour, it is slowly restored to normal pressure for 5-10 minutes. This operation is repeated 3-6 times. In the second stage, the vacuum degree is set to 90-100 kPa, and the temperature is controlled at 50-60℃. After 30-80 minutes, it is slowly restored to normal pressure for 5-10 minutes. This operation is repeated 4-8 times. First, multiple negative pressure soaks at a low vacuum degree help promote the fusion of water and chocolate syrup in the fresh strawberries, protecting the strawberry structure from damage. Then, the vacuum degree is increased because placing the material under vacuum negative pressure lowers the boiling point of water. Setting the vacuum degree to 90-100 kPa and the temperature at 50-60℃ promotes the evaporation of water from the strawberries and also facilitates the deep penetration of the chocolate syrup. The presence of chocolate syrup slows down the rate of water evaporation. Therefore, repeated negative pressure treatment over a long period of time is conducive to the complete evaporation of water. After the water evaporates, the permeated syrup is absorbed and positioned by the loose pulp of the strawberry, further enhancing the technical effect of the deep integration of chocolate and strawberry flavors.

[0015] Furthermore, the preparation method of the chocolate syrup is as follows: by weight, the syrup formula is 30-50 parts cocoa powder, 10-30 parts powdered sugar, 10-30 parts cocoa butter, 5-30 parts milk powder, 5-10 parts vegetable oil, and 1-3 parts emulsifier; melt the cocoa butter in a heat-insulated manner, controlling the heating temperature at 30-45℃; add the melted cocoa butter, cocoa powder, powdered sugar, milk powder, vegetable oil, and emulsifier to a mixer, and stir for 5-20 minutes to obtain chocolate syrup 1; the emulsifier emulsifies the various fats in the chocolate syrup, forming an emulsion system with other substances, preventing the separation of chocolate fats, and inhibiting the crystallization of fats in the chocolate, improving fluidity. Under the synergistic effect of gradient circulating negative pressure, the chocolate syrup can better penetrate into the strawberry. Pour chocolate paste 1 into a chocolate grinder until the paste has a fineness of less than 20 microns, resulting in chocolate paste 2. The fineness of chocolate paste 2 is less than 20 microns, which is compatible with the penetration gaps between the strawberry seeds and pulp in the concave structure and the looseness of the strawberry pulp, making it easier for the chocolate paste to penetrate into the strawberry.

[0016] Furthermore, the emulsifier is a mixture of polyglycerol ricinoleate and phospholipids in a mass ratio of 1:2-4. Polyglycerol ricinoleate, acting as both an emulsifier and stabilizer, more fully emulsifies the various oils in the chocolate syrup, forming an emulsion system with other substances, preventing oil separation, and inhibiting oil crystallization, thus improving fluidity. In addition, phospholipids, as a special emulsifier in the syrup, bind oil and water together and tightly adsorb sugar molecules, linking sugar and oil together. This effectively distributes the oil tightly on the sugar surface, increasing interfacial activity, thinning the material, reducing viscosity, and improving flowability. The combination of polyglycerol ricinoleate and phospholipids has a good synergistic effect, significantly reducing shear stress in the chocolate. The addition of polyglycerol ricinoleate and phospholipids promotes the formation of an emulsion system between water in the strawberry and oil in the chocolate, allowing the chocolate syrup to better penetrate the strawberry.

[0017] Furthermore, before stirring, add 2-4 parts by weight of high-fructose corn syrup to chocolate mixture 1. High-fructose corn syrup has a sweetness close to that of sucrose of the same concentration and a flavor similar to natural fruit juice. Due to the presence of fructose, it has a refreshing and pleasant taste. Adding high-fructose corn syrup to the above chocolate mixture helps to alleviate the cloying sweetness of the chocolate. Moreover, high-fructose corn syrup has strong moisture-absorbing properties, which helps the chocolate mixture combine with the moisture inside the fresh strawberries, allowing it to penetrate deeply into the strawberry tissue.

[0018] Furthermore, glycerin is added to the chocolate syrup 1 before stirring, at a rate of 0.5-2 parts by weight. Glycerin has strong hydrophilicity and the ability to absorb moisture, with a saturated water content of up to 40%. Adding an appropriate amount of glycerin helps the chocolate syrup combine with the moisture inside the fresh strawberries, and also prevents sugar crystallization in the chocolate syrup, thus improving the product's taste.

[0019] Furthermore, during the gradient circulation negative pressure soaking process, the strawberries and chocolate syrup maintain relative movement, which can promote the extraction and rapid and thorough evaporation of water from the strawberries, while enhancing the penetration of the chocolate syrup to improve penetration efficiency.

[0020] Furthermore, after the gradient circulation negative pressure soaking process, a centrifuge is used to remove excess syrup from the surface of the strawberries at a speed of 50-100 r / min for 15-20 min. This speed and time ensure that a relatively uniform layer of chocolate syrup is left on the surface of the strawberries, while also preventing the chocolate syrup from separating from the strawberry moisture and preventing the chocolate syrup inside the strawberries from being ejected. After removing excess syrup from the surface, the strawberries are cooled with cold air to quickly cool them down and rapidly set the chocolate syrup layer on the surface of the strawberries.

[0021] A chocolate is infused with fresh strawberries and prepared using any of the methods described above.

[0022] 3. Beneficial effects

[0023] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0024] Compared with the prior art, the technical solution provided by this invention has the following advantages:

[0025] (1) The method for preparing chocolate-infused fresh strawberries of the present invention utilizes gradient circulation negative pressure soaking and adds fructose syrup, glycerol, polyglycerol ricinoleate and phospholipids to the chocolate, which is beneficial to promote the fusion of water in fresh strawberries with chocolate syrup, promote the evaporation of water inside strawberries, and the infused syrup is adsorbed and positioned by the loose pulp of strawberries, which can increase the individual fruit weight of strawberries to more than 90%.

[0026] (2) The method for preparing chocolate-permeated fresh strawberries of the present invention is that after fresh strawberries are permeated by chocolate syrup under negative pressure, the flavor substances in the strawberries will blend together with the chocolate syrup, so that the flavors of strawberries and chocolate blend together better and the flavors are richer.

[0027] (3) The chocolate-infused fresh strawberry preparation method of the present invention allows the chocolate paste to penetrate into the fresh strawberry, which helps to protect the nutrients in the strawberry. The cocoa beans in the chocolate contain a large number of natural antioxidants and nutrients, such as cocoa polyphenols, catechins, vitamin E, iron, magnesium, etc. These components are still retained in the chocolate after baking and processing, which can effectively protect the nutrients in the strawberry from being lost.

[0028] (4) The method for preparing chocolate-infused fresh strawberries of the present invention evaporates the water in the fresh strawberries by controlling the negative pressure and temperature, without the need for freeze-drying, and is simple to operate. Attached Figure Description

[0029] Figure 1 This is a schematic diagram of a strawberry monomer and its cross-sectional structure.

[0030] The labels in the diagram are as follows: 1. Strawberry seed; 2. Central loose area; 3. Radial loose line; 4. Through-shaft blind hole; 5. Depression. Detailed Implementation

[0031] The present invention will now be further described with reference to specific embodiments and accompanying drawings.

[0032] Example 1

[0033] like Figure 1 As shown, combining the unique surface depression 5 structure of strawberries, the strawberry seeds 1 within the depression 5 structure, the gap between the strawberry seeds 1 and the pulp, and the loose central area 2 inside the strawberry, and the radial loose lines 3 formed between the loose central area 2 and the strawberry seeds 1, the preparation method of chocolate permeating fresh strawberries in this embodiment includes the following steps:

[0034] (1) Ingredients: By weight, the formula for the syrup is 40 parts cocoa powder, 20 parts powdered sugar, 20 parts cocoa butter, 5 parts milk powder, 7.5 parts vegetable oil, 2.5 parts emulsifier, 3 parts high-fructose corn syrup, and 2 parts glycerin. Melt the cocoa butter in a heat insulated manner, controlling the heating temperature at 35°C. Add cocoa powder, powdered sugar, milk powder, vegetable oil, emulsifier, high-fructose corn syrup, and glycerin to a mixer and stir at low speed for 10 minutes to obtain chocolate syrup 1. The sweetness of high-fructose corn syrup is close to that of sucrose of the same concentration, and the flavor is similar to that of natural fruit juice. Due to the presence of fructose, it has a refreshing and pleasant taste. Adding high-fructose corn syrup to the above chocolate syrup is more conducive to alleviating the sweet taste of chocolate. Moreover, high-fructose corn syrup has strong moisture absorption and moisturizing properties, which is conducive to the combination of chocolate syrup with the moisture inside fresh strawberries and deep penetration into the strawberry tissue. Glycerin has extremely strong hydrophilicity and the ability to absorb water, with a saturated water content of up to 40%. Adding an appropriate amount of glycerin helps the chocolate syrup combine with the moisture inside fresh strawberries and prevents sugar crystallization, thus improving the product's texture. Emulsifiers emulsify the various oils in the chocolate syrup, forming an emulsion system with other substances, preventing separation of chocolate oils and fats. They also inhibit oil crystallization, improving fluidity. In synergy with gradient circulating negative pressure, the chocolate syrup can better penetrate the strawberries. The preferred emulsifier is 0.5 parts polyglycerol ricinoleate and 2 parts phospholipids. Polyglycerol ricinoleate, as an emulsifier and stabilizer, can more fully emulsify the various oils in the chocolate syrup, forming an emulsion system with other substances, preventing separation of chocolate oils and fats, and inhibiting oil crystallization, thus improving fluidity. Furthermore, phospholipids, as a special emulsifier in the above syrup, can bind oil and water together and tightly adsorb sugar molecules, linking sugar and oil together. This effectively distributes the oil tightly on the surface of the sugar, increasing interfacial activity, thinning the material, reducing viscosity, and improving flowability. Polyglycerol ricinoleate and phospholipids have a good synergistic effect when used together, which can significantly reduce the shear stress of chocolate. After adding polyglycerol ricinoleate and phospholipids, the water in strawberries and the oil in chocolate can be emulsified, allowing the chocolate paste to penetrate into the strawberry better.

[0035] (2) Pour the chocolate paste 1 into a chocolate grinder until the fineness of the paste is less than 20 microns, and obtain chocolate paste 2. The fineness of less than 20 microns is compatible with the penetration gap between the strawberry seeds 1 and the pulp in the depression 5 structure and the looseness of the strawberry pulp, so that the chocolate paste can better penetrate into the strawberry.

[0036] (3) Gradient Circulating Negative Pressure Immersion: Fresh strawberries and chocolate syrup 2 are placed in a vacuum device. After the fresh strawberries are completely submerged in the syrup, gradient circulating negative pressure immersion is performed: In the first stage, the vacuum degree is set to 10 kPa and the temperature is controlled at 35°C. After 1 hour, the pressure is slowly restored to normal for 5 minutes. This operation is repeated 4 times. Using a low vacuum degree for multiple negative pressure immersions first helps to promote the fusion of water in the fresh strawberries and chocolate syrup, and protects the structure of the strawberries from damage. In the second stage, the vacuum degree is set to 90 kPa and the temperature is controlled at 55°C. After 40 minutes, the pressure is slowly restored to normal for 6 minutes. This operation is repeated 6 times. Increasing the vacuum degree is because placing the material under vacuum negative pressure lowers the boiling point of water, which promotes the evaporation of water in the strawberries and also facilitates the deep penetration of the chocolate syrup. The presence of chocolate syrup slows down the rate of water evaporation. Therefore, repeated negative pressure treatment over a long period of time is conducive to the complete evaporation of water. After the water evaporates, the permeated syrup is absorbed and positioned by the loose pulp of the strawberry, further enhancing the technical effect of the deep integration of chocolate and strawberry flavors.

[0037] During the negative pressure osmosis process, the unique surface depressions of strawberries (5), the strawberry seeds (1) within these depressions, and the osmosis gaps formed between the strawberry seeds (1) and the pulp are fully utilized. Negative pressure then lays the foundation for the fusion of water and chocolate syrup in fresh strawberries. Gradient circulating negative pressure creates pulsed osmosis, allowing the chocolate syrup to penetrate as deeply as possible into the strawberry pulp, effectively increasing the individual fruit weight of the strawberries. This achieves a deep fusion of chocolate and strawberry flavors without freeze-drying. Furthermore, stirring maintains relative movement between the strawberries and the chocolate syrup, promoting the extraction and rapid evaporation of water from within the strawberries, while simultaneously enhancing the osmosis of the chocolate syrup and improving osmosis efficiency.

[0038] (4) Remove the strawberries from the vacuum equipment and use a centrifuge to remove excess pulp from the surface of the strawberries. The speed is 50 r / min and the time is 20 min.

[0039] (5) Cooling treatment is carried out with a cold air temperature of 10℃ and a cooling time of 20min to obtain chocolate-infused fresh strawberry finished product. This can ensure that a relatively uniform layer of chocolate sauce is left on the surface of the strawberry, while also preventing the separation of the chocolate sauce and strawberry moisture and the ejection of the chocolate sauce inside the strawberry; after removing the excess sauce on the surface, cold air cooling treatment is carried out to quickly cool the strawberry and rapidly set the chocolate sauce layer on the surface of the strawberry.

[0040] The strawberry chocolate product prepared in this embodiment has a delicate and smooth texture and a rich strawberry flavor. Tests showed that the average weight of a single fruit increased by 90%.

[0041] Example 2

[0042] This embodiment provides a method for preparing chocolate-infused fresh strawberries, which is basically the same as in Embodiment 1, with the following differences or improvements:

[0043] In step (1), the formula for the syrup by weight percentage is 40 parts cocoa powder, 20 parts sugar powder, 20 parts cocoa butter, 5 parts milk powder, 7 parts vegetable oil, emulsifier (1 part polyglycerol ricinoleate, 2 parts phospholipid), 3 parts fructose syrup, and 2 parts glycerin; melt the cocoa butter in a heat-insulated manner, and control the heating temperature at 35°C; add cocoa powder, sugar powder, milk powder, vegetable oil, emulsifier, fructose syrup, and glycerin to a mixer, and stir at low speed for 10 minutes to obtain chocolate syrup 1;

[0044] Step (2) is the same as in Example 1.

[0045] Step (3) In a vacuum device, fresh strawberries and chocolate syrup 2 are placed. After the fresh strawberries are completely submerged in the syrup, a gradient cyclic negative pressure soaking process is performed: In the first stage, the vacuum degree is set to 5 kPa and the temperature is controlled at 37°C. After 0.5 h, the pressure is slowly restored to normal for 10 min. This process is repeated 3 times. In the second stage, the vacuum degree is set to 95 kPa and the temperature is controlled at 60°C. After 30 min, the pressure is slowly restored to normal for 5 min. This process is repeated 4 times. During the negative pressure permeation process, the strawberries and chocolate syrup are kept in relative motion by stirring.

[0046] Step (4): Remove the strawberries from the vacuum equipment and use a centrifuge to remove excess pulp from the surface of the strawberries at a speed of 100 r / min for 15 min.

[0047] Step (5) involves cooling the strawberries. The temperature of the cold air is 5°C and the cooling time is 10 minutes to obtain the chocolate-infused fresh strawberry product.

[0048] The strawberry chocolate product prepared in this embodiment has a delicate and smooth texture and a rich strawberry flavor. Tests showed that the average weight of a single fruit increased by 95%.

[0049] Example 3

[0050] This embodiment provides a method for preparing chocolate-infused fresh strawberries, which is basically the same as in Embodiment 1, with the following differences or improvements:

[0051] In step (1), the formula for the syrup by weight percentage is 40 parts cocoa powder, 20 parts sugar powder, 20 parts cocoa butter, 5 parts milk powder, 6 parts vegetable oil, emulsifier (1 part polyglycerol ricinoleate, 2 parts phospholipid), 4 parts fructose syrup, and 2 parts glycerin; melt the cocoa butter in a heat-insulated manner, and control the heating temperature at 35°C; add cocoa powder, sugar powder, milk powder, vegetable oil, emulsifier, fructose syrup, and glycerin to a mixer, and stir at low speed for 10 minutes to obtain chocolate syrup 1;

[0052] Step (2) is the same as in Example 1.

[0053] Step (3) is the same as in Example 1.

[0054] Step (4) is the same as in Example 1.

[0055] Step (5) involves cooling the strawberries. The temperature of the cold air is 15°C and the cooling time is 30 minutes to obtain the chocolate-infused fresh strawberry product.

[0056] The strawberry chocolate product prepared in this embodiment has a delicate and smooth texture and a rich strawberry flavor. Tests showed that the average weight of a single fruit increased by 100%.

[0057] Example 4

[0058] This embodiment provides a method for preparing chocolate-infused fresh strawberries, which is basically the same as in Embodiment 1, with the following differences or improvements:

[0059] Step (1) is the same as in Example 1.

[0060] Step (2) is the same as in Example 1.

[0061] Step (3) In a vacuum device, fresh strawberries and chocolate syrup 2 are placed. After the fresh strawberries are completely submerged in the syrup, a gradient cyclic negative pressure soaking process is performed: In the first stage, the vacuum degree is set to 20 kPa and the temperature is controlled at 35°C. After 1 hour, the pressure is slowly restored to normal for 10 minutes. This process is repeated 6 times. In the second stage, the vacuum degree is set to 100 kPa and the temperature is controlled at 55°C. After 80 minutes, the pressure is slowly restored to normal for 6 minutes. This process is repeated 8 times. During the negative pressure permeation process, the strawberries and chocolate syrup are kept in relative motion by stirring.

[0062] Step (4) is the same as in Example 1.

[0063] Step (5) is the same as in Example 1.

[0064] The strawberry chocolate product prepared in this embodiment has a delicate and smooth texture and a rich strawberry flavor. Tests showed that the average weight of a single fruit increased by 96%.

[0065] Example 5

[0066] This embodiment describes a method for preparing chocolate-infused fresh strawberries, which is basically the same as in Embodiment 1, with the following differences or improvements: Figure 1 As shown, a through blind hole 4 is axially penetrated through the middle of the strawberry. The diameter of the through blind hole 4 is no more than 1 / 10 of the fruit diameter to maintain the integrity of the fruit shape and to penetrate the entire loose middle area 2.

[0067] The method for preparing chocolate-infused fresh strawberries in this embodiment includes the following steps:

[0068] (1) Ingredients: By weight, the formula for the syrup is 40 parts cocoa powder, 20 parts sugar powder, 20 parts cocoa butter, 5 parts milk powder, 7.5 parts vegetable oil, emulsifier (0.5 parts polyglycerol ricinoleate, 2 parts phospholipid), 3 parts fructose syrup, and 2 parts glycerin; melt the cocoa butter in a heat insulated manner, and control the heating temperature at 35°C; add cocoa powder, sugar powder, milk powder, vegetable oil, emulsifier, fructose syrup, and glycerin to the mixer, and stir at low speed for 10 minutes to obtain chocolate syrup 1;

[0069] (2) Pour chocolate paste 1 into a chocolate grinder until the fineness of the paste is less than 20 micrometers to obtain chocolate paste 2;

[0070] (3) Fresh strawberries and chocolate syrup 2 are placed in a vacuum device. After the fresh strawberries are completely submerged in the syrup, a gradient cyclic negative pressure soaking process is performed: In the first stage, the vacuum degree is set to 10 kPa and the temperature is controlled at 35°C. After 1 hour, the pressure is slowly restored to normal for 5 minutes. This process is repeated 4 times. In the second stage, the vacuum degree is set to 90 kPa and the temperature is controlled at 55°C. After 40 minutes, the pressure is slowly restored to normal for 6 minutes. This process is repeated 6 times. During the negative pressure permeation process, the strawberries and chocolate syrup maintain relative motion through stirring. Chocolate syrup 2 can fill the through-hole 4. The chocolate syrup 2 in the through-hole 4 is in direct contact with the central loose area. The through-hole 4 is also permeable to the radial loose line 3, forming a bidirectional relative permeation with the permeation gap channel between the strawberry seeds 1 and the pulp, which can effectively improve the permeation efficiency.

[0071] (4) Remove the strawberries from the vacuum equipment and use a centrifuge to remove excess pulp from the surface of the strawberries. The speed is 50 r / min and the time is 20 min.

[0072] (5) Cooling treatment is carried out with a cold air temperature of 10°C and a cooling time of 20 minutes to obtain chocolate-infused fresh strawberry product.

[0073] The strawberry chocolate product prepared in this embodiment has a delicate and smooth texture and a rich strawberry flavor. According to the test, the average weight of a single fruit increased by 120%.

[0074] Comparative Example 1

[0075] The method for preparing chocolate-infused fresh strawberries in this comparative example is basically the same as in Example 1, except that an emulsifier is not used:

[0076] In step (1), the formula for the syrup by weight percentage is 40 parts cocoa powder, 20 parts powdered sugar, 20 parts cocoa butter, 5 parts milk powder, 10 parts vegetable oil, 3 parts fructose syrup, and 2 parts glycerin. Melt the cocoa butter in a heat-insulated manner, and control the heating temperature at 35°C. Add cocoa powder, powdered sugar, milk powder, vegetable oil, emulsifier, fructose syrup, and glycerin to a mixer and stir at low speed for 10 minutes to obtain chocolate syrup 1.

[0077] Step (2) is the same as in Example 1.

[0078] Step (3) is the same as in Example 1.

[0079] Step (4) is the same as in Example 1.

[0080] Step (5) is the same as in Example 1.

[0081] The strawberry chocolate products prepared in this comparative ratio have a layered taste and texture of chocolate and strawberry, with a noticeable oily feel. Tests showed that the average weight of a single strawberry increased by 30%.

[0082] Comparative Example 2

[0083] This comparative example describes a method for preparing chocolate-infused fresh strawberries that is basically the same as in Example 1, except that fructose syrup is not used.

[0084] In step (1), the formula for the syrup by weight percentage is 43 parts cocoa powder, 20 parts powdered sugar, 20 parts cocoa butter, 5 parts milk powder, 7.5 parts vegetable oil, emulsifier (0.5 parts polyglycerol ricinoleate, 2 parts phospholipid), and 2 parts glycerin; melt the cocoa butter in a heat-insulated manner, and control the heating temperature at 35°C; add cocoa powder, powdered sugar, milk powder, vegetable oil, emulsifier, fructose syrup and glycerin to the mixer, and stir at low speed for 10 minutes to obtain chocolate syrup 1;

[0085] Step (2) is the same as in Example 1.

[0086] Step (3) is the same as in Example 1.

[0087] Step (4) is the same as in Example 1.

[0088] Step (5) is the same as in Example 1.

[0089] The strawberry chocolate products prepared in this comparative ratio have a layered taste and texture between chocolate and strawberry, poor smoothness, and a noticeable greasiness. Tests showed that the average weight of a single strawberry increased by 40%.

[0090] Comparative Example 3

[0091] The preparation method of chocolate permeating fresh strawberries in this comparative example is basically the same as in Example 1, except that the emulsifiers used are sorbitan monostearate and phospholipids:

[0092] In step (1), the formula for the syrup by weight percentage is 43 parts cocoa powder, 20 parts powdered sugar, 20 parts cocoa butter, 5 parts milk powder, 7.5 parts vegetable oil, emulsifier (0.5 parts sorbitan monostearate, 2 parts phospholipids), and 2 parts glycerin; melt the cocoa butter in a heat-insulated manner, and control the heating temperature at 35°C; add cocoa powder, powdered sugar, milk powder, vegetable oil, emulsifier, fructose syrup and glycerin to the mixer, and stir at low speed for 10 minutes to obtain chocolate syrup 1;

[0093] Step (2) is the same as in Example 1.

[0094] Step (3) is the same as in Example 1.

[0095] Step (4) is the same as in Example 1.

[0096] Step (5) is the same as in Example 1.

[0097] The strawberry chocolate products prepared in this comparative ratio have poor texture, the flavors of chocolate and strawberry are layered, and there is a noticeable greasiness. According to the test, the average weight of a single fruit increased by 35%.

[0098] Comparative Example 4

[0099] This comparative example describes a method for preparing chocolate-infused fresh strawberries that is essentially the same as in Example 1, except that it omits the gradient circulating negative pressure soaking step and the use of emulsifiers, fructose syrup, and glycerin.

[0100] In step (1), the formula for the syrup by weight percentage is 40 parts cocoa powder, 20 parts powdered sugar, 20 parts cocoa butter, 5 parts milk powder, and 7.5 parts vegetable oil; melt the cocoa butter in a heat-insulated manner, and control the heating temperature at 35°C; add cocoa powder, powdered sugar, milk powder, and vegetable oil to the mixer, and stir at low speed for 10 minutes to obtain chocolate syrup 1;

[0101] Step (2) is the same as in Example 1.

[0102] Step (3) In an atmospheric pressure device, put fresh strawberries and chocolate syrup 2 into the container. After the fresh strawberries are completely submerged in the syrup, soak them for 2 hours.

[0103] Step (4) Remove the strawberries from the atmospheric pressure equipment and use a centrifuge to remove excess pulp from the surface of the strawberries. The speed is 50 r / min and the time is 20 min.

[0104] Step (5) is the same as in Example 1.

[0105] The strawberry chocolate products prepared in this comparative ratio have a less delicate texture, more pronounced layering of chocolate and strawberry flavors, a heavier oily taste, and an average increase of 10% in weight per strawberry.

[0106] Based on Examples 1 to 5 and Comparative Examples 1 to 4, the gradient cyclic negative pressure forms a pulsed penetration, allowing the chocolate syrup to penetrate as deeply as possible into the strawberry pulp, effectively increasing the individual fruit weight of strawberries by more than 20%. However, with the addition of appropriate amounts of emulsifiers, especially polyglycerol ricinoleate and phospholipids, and the synergistic effect of adding appropriate amounts of fructose syrup, the penetration rate is significantly increased, with the average weight of a single fruit increasing by more than 90%. Moreover, the flavor substances in the strawberries blend together with the chocolate syrup, resulting in a delicate and smooth texture, a rich strawberry flavor, and a significant improvement in the overall taste.

[0107] The examples described herein are merely preferred embodiments of the invention and are not intended to limit the concept and scope of the invention. Any modifications and improvements made by those skilled in the art to the technical solutions of the invention without departing from the design concept of the invention should fall within the protection scope of the invention.

Claims

1. A method of preparing chocolate infused fresh strawberries, characterized by, Put fresh strawberries and chocolate slurry in a vacuum device, and then carry out gradient cycle negative pressure soaking after the fresh strawberries are completely immersed in the chocolate slurry; The preparation method of the chocolate slurry is as follows: The formula of the slurry is as follows in terms of mass fraction: cocoa powder 30-50 parts, sugar powder 10-30 parts, cocoa butter 10-30 parts, milk powder 5-30 parts, vegetable oil 5-10 parts, and emulsifier 1-3 parts; the cocoa butter is heat-insulated and melted, and the heating temperature is controlled at 30-45℃; the melted cocoa butter, cocoa powder, sugar powder, milk powder, vegetable oil, and emulsifier are put into a blender, and stirred for 5-20 min to obtain chocolate slurry 1; The chocolate slurry 1 is poured into a chocolate refiner until the fineness of the slurry is less than 20 microns to obtain chocolate slurry 2; The emulsifier is a mixture of polyglycerol ricinoleate and phospholipid, and the mass ratio of the two is 1:2-4; The chocolate slurry 1 is added with fructose syrup before stirring, and the addition amount is 2-4 parts in terms of mass fraction; The chocolate slurry 1 is added with glycerol before stirring, and the addition amount is 0.5-2 parts in terms of mass fraction.

2. The process for preparing chocolate infused fresh strawberries as claimed in claim 1, wherein, The gradient cycle negative pressure is as follows: in the first stage, the vacuum degree is set to 5-20 KPa, and the temperature is controlled at 35-40℃; after 0.5-1 h, the recovery time is 5-10 min, and the above operation is cycled for 3-6 times; in the second stage, the vacuum degree is set to 90-100 KPa, and the temperature is controlled at 50-60℃; after 30-80 min, the recovery time is 5-10 min, and the above operation is cycled for 4-8 times.

3. The method of claim 1, wherein the chocolate infused fresh strawberry is prepared by the steps of: During the gradient cycle negative pressure soaking process, the strawberries and the chocolate slurry keep relative motion.

4. The method of claim 1, wherein the chocolate infused fresh strawberry is prepared by the steps of: After the gradient cycle negative pressure soaking process, the centrifuge is used to remove the excess slurry on the surface of the strawberries, and the rotating speed is 50-100 r / min, and the time is 15-20 min. After the step of removing the excess slurry on the surface, cold air cooling treatment is carried out.

5. A chocolate infused fresh strawberry, characterized in that, The chocolate slurry is prepared according to any one of the preparation methods in claims 1-4. The chocolate slurry is prepared according to any one of the preparation methods in claims 1-4.

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