Chopped chocolate forming preparation process

Abstract

The invention discloses a chocolate chip forming preparation process, which comprises the following steps: proportioning according to a ratio, finely grinding chocolate, preserving heat, taking out of a cylinder, packaging and the like, and is matched with the preparation of a core material to form a complete chocolate chip preparation process and a related core material preparation process. According to the preparation method, the problems that the coating type chocolate product is surrounded by a water-phase substance for a long time in a high-moisture (such as ice cream, yoghourt and drinks) use scene, the chocolate coating falls off, the internal core material absorbs water and becomes soft, the taste is not crisp and the like, and the experience feeling is poor are effectively solved, meanwhile, the water resistance of the product is improved, so that the grease crystal is more compact, and the product quality is improved. A stable crystal-form product with better fineness is formed, and the brittleness-keeping performance of the product is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of chocolate crumb molding, and in particular relates to a chocolate crumb molding preparation process. Background Art

[0002] Chocolate chips usually refer to chocolate blocks wrapped in plastic wrap and placed in the freezer until the chocolate is hard enough to be taken out. Then use a blender to blend or use a scraper to shave the chocolate manually.

[0003] However, there are some difficulties with chocolate chips. For example, chocolate is extremely sensitive to temperature. As the temperature fluctuates, the quality of the product faces great challenges during storage and transportation, and it is not suitable for storage and use without temperature control. Chocolate products are expensive and are not suitable for use in industrial areas, especially mass industrial ice cream. Most of the chocolate bean products on the market that are directly added to cold drinks have this problem: after being combined with ice cream for a long time, the chocolate coating falls off or the core material inside the chocolate beans becomes damp and soft, making the taste less crispy and causing teeth to clog. This particularly affects the taste of the product. Summary of the invention

[0004] In order to solve the problems existing in the prior art, the present invention provides a chocolate crumb molding and preparation process which has good temperature resistance and can ensure product stability during storage and transportation at a temperature of 35°C. It can also be produced in a high humidity environment, and can solve the problems of coated chocolate products in high-moisture (such as ice cream, yogurt, beverages, etc.) usage scenarios, such as chocolate coating falling off, internal core material absorbing water and becoming soft, and not having a crispy taste after being surrounded by water-phase substances for a long time.

[0005] To achieve the above object, the present invention provides the following technical solution: a chocolate crumb molding preparation process, comprising the following preparation steps: S1. Ingredients according to proportion: Cocoa butter substitute / cocoa butter 25-35, cocoa powder 1-10, monoglyceride 0.5-1.5, white sugar 25-35, malt extract 6-15, maltodextrin 1-5, whey powder 0.5-5.5, core material 20-30, edible flavor 0.01-0.1, whole milk powder 0.5-3, span 0.1-1, lecithin 0.1-2, gum arabic 0.01-0.05; S2. Chocolate grinding: Use a carburizing tank to melt and keep cocoa butter substitute / cocoa butter warm, add the weighed raw materials into the fine grinding tank, first add the oil, then add the powder, so that the powder and oil are fully and evenly mixed, and the phospholipids are dissolved in the oil; S3, insulation: After the chocolate coating is finely ground, the circulation cylinder valve is opened, and the chocolate coating is pumped to the insulation cylinder through the pipeline, where it is kept warm. S4. Add puffed core material to the coating machine, then add chocolate coating and mixed powder to start coating. Repeatedly add chocolate coating and mixed powder until the product particle weight reaches the requirement. The main machine wind can be turned on during the coating process. S5, out of the cylinder: When the product meets the standards, the material is transferred to the conveyor belt and transported to the internal packaging workshop; S6. Packaging: Seal the product for packaging.

[0006] Preferably, the core material in S1 is an expanded core material.

[0007] Preferably, the proportions of the ingredients of the expanded core material are as follows: Wheat flour 8-15, corn starch 8-15, rice 20-50, corn flour 30-60, whole milk powder 0.1-10, malt extract 1-10, white sugar 8-20, oat flour 1-5, steviol glycoside 0.01-0.05, table salt 0.1-1, condensed milk flavor 0.1-1, vegetable oil 0.5-1.5, monoglyceride 0.1-1.

[0008] Preferably, the core materials are mixed according to corresponding weight proportions and prepared for use, and are extruded by an extruder.

[0009] Preferably, the operating parameters of the extruder are main machine (10-50HZ), feeding (10-50HZ), cutter: (20-50HZ), oil injection: (10-40HZ), the temperature of the puffing zone is zone 2: 35-45°C; zone 3: 90-110°C; zone 4: 110-140°C; zone 5: 140-160°C; zone 6: 170-190°C, and the oven temperature is zone 1: 160-190°C, zone 2: 180-220°C.

[0010] Preferably, the temperature of the oil cylinder in S2 is controlled at 50-70°C, the speed of the fine grinder is 50HZ, the material temperature is 40-50°C, and the fineness of the material is 15-35μm.

[0011] Preferably, the temperature of the kilogram-force coating inside the heat preservation cylinder in S3 is controlled at 45-55°C.

[0012] Preferably, the host wind in S4 can be controlled into three modes: ventilation, hot air and cold air, specifically controlling the ambient temperature to 20-35°C and the ambient humidity to less than 60%.

[0013] Compared with the prior art, the present invention has the following beneficial effects: 1. Solve the problem that coated chocolate products, when used in high-moisture content (such as ice cream, yogurt, beverages, etc.), are surrounded by water-phase substances for a long time, the chocolate coating falls off, the core material inside absorbs water and becomes soft, and the taste is not crispy, etc.

[0014] 2. By pre-treating the key part of chocolate products - the kernel, the holes on the kernel surface are reduced, the density is increased, and at the same time the crispness and immersion resistance of the kernel are improved.

[0015] 3. By optimizing the ingredients of the chocolate coating, the chocolate can be soaked in ice cream, liquid milk and other products for a long time while maintaining its flavor, and the core remains crispy.

[0016] 4. By improving the process equipment, the chocolate coating was designed to enhance the waterproof performance of the product: after being immersed in water for 72 hours, the chocolate coating did not crack.

[0017] 5. Explore emulsifiers that can improve the waterproofness of products, make the crystals of oils and fats denser, form fine and stable crystals, and improve the brittleness of products.

[0018] 6. Optimize the structure of chocolate beans to ensure that they are waterproof and crispy while meeting the taste requirements of the product.

[0019] 7. Through the application of chocolate bean molding machine and refrigeration equipment, chocolate beans can be molded quickly.

[0020] 8. Microbiological control: The chocolate standard only has requirements for Salmonella in chocolate products. The microbiological indicators of this product are much stricter than the national standards. DETAILED DESCRIPTION

[0021] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] In the description of the present invention, it is necessary to understand that the directions or positional relationships indicated by the terms "upper", "lower", "front", "back", "left", "right", "top", "bottom", "inside" and "outside" are directions or positional relationships, which are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific direction, be constructed and operated in a specific direction, and therefore cannot be understood as a limitation on the present invention. Embodiment 1

[0023] A chocolate chip molding preparation process comprises the following preparation steps: S1. Ingredients according to proportion: Cocoa butter substitute / cocoa butter 25-35, cocoa powder 1-10, monoglyceride 0.5-1.5, white sugar 25-35, malt extract 6-15, maltodextrin 1-5, whey powder 0.5-5.5, core material 20-30, edible flavor 0.01-0.1, whole milk powder 0.5-3, span 0.1-1, lecithin 0.1-2, gum arabic 0.01-0.05; S2. Chocolate grinding: Use a carburizing tank to melt and keep cocoa butter substitute / cocoa butter warm, add the weighed raw materials into the fine grinding tank, first add the oil, then add the powder, so that the powder and oil are fully and evenly mixed, and the phospholipids are dissolved in the oil; S3, insulation: After the chocolate coating is finely ground, the circulation cylinder valve is opened, and the chocolate coating is pumped to the insulation cylinder through the pipeline, where it is kept warm. S4. Add puffed core material to the coating machine, then add chocolate coating and mixed powder to start coating. Repeatedly add chocolate coating and mixed powder until the product particle weight reaches the requirement. The main machine wind can be turned on during the coating process. S5, out of the cylinder: When the product meets the standards, the material is transferred to the conveyor belt and transported to the internal packaging workshop; S6. Packaging: Seal the product for packaging.

[0024] Preferably, the core material in S1 is an expanded core material.

[0025] Preferably, the proportions of the ingredients of the expanded core material are as follows: Wheat flour 8-15, corn starch 8-15, rice 20-50, corn flour 30-60, whole milk powder 0.1-10, malt extract 1-10, white sugar 8-20, oat flour 1-5, steviol glycoside 0.01-0.05, table salt 0.1-1, condensed milk flavor 0.1-1, vegetable oil 0.5-1.5, monoglyceride 0.1-1.

[0026] Preferably, the core materials are mixed according to corresponding weight proportions and prepared for use, and are extruded by an extruder.

[0027] Preferably, the working parameters of the extruder are main machine (10-50HZ), feeding (10-50HZ), cutter: (20-50HZ), oil injection: (10-40HZ), the temperature of the puffing zone is zone 2: 35-45°C; zone 3: 90-110°C; zone 4: 110-140°C; zone 5: 140-160°C; zone 6: 170-190°C, and the oven temperature is zone 1: 160-190°C, zone 2: 180-220°C.

[0028] Preferably, the temperature of the oil cylinder in S2 is controlled at 50-70°C, the speed of the fine grinder is 50HZ, the material temperature is 40-50°C, and the fineness of the material is 15-35μm.

[0029] Preferably, the temperature of the kilogram-force coating inside the heat preservation cylinder in S3 is controlled at 45-55°C.

[0030] Preferably, the host wind in S4 can be controlled into three modes: ventilation, hot air and cold air, specifically controlling the ambient temperature to 20-35°C and the ambient humidity to less than 60%. Embodiment 2

[0031] A chocolate chip molding preparation process comprises the following preparation steps: S1. Ingredients according to proportion: Cocoa butter substitute / cocoa butter 28, cocoa powder 5, monoglyceride 0.9, white sugar 28, malt extract 8.5, maltodextrin 2, core material 25, edible flavor 0.05, whole milk powder 1, span 0.5, lecithin 0.5, gum arabic 0.01; S2. Chocolate grinding: Use a carburizing tank to melt and keep cocoa butter substitute / cocoa butter warm, add the weighed raw materials into the fine grinding tank, first add the oil, then add the powder, so that the powder and oil are fully and evenly mixed, and the phospholipids are dissolved in the oil; S3, insulation: After the chocolate coating is finely ground, the circulation cylinder valve is opened, and the chocolate coating is pumped to the insulation cylinder through the pipeline, where it is kept warm. S4. Add puffed core material to the coating machine, then add chocolate coating and mixed powder to start coating. Repeatedly add chocolate coating and mixed powder until the product particle weight reaches the requirement. The main machine wind can be turned on during the coating process. S5, out of the cylinder: When the product meets the standards, the material is transferred to the conveyor belt and transported to the internal packaging workshop; S6. Packaging: Seal the product for packaging.

[0032] Preferably, the core material in S1 is an expanded core material.

[0033] Preferably, the proportions of the ingredients of the expanded core material are as follows: Wheat flour 10, corn starch 10, rice 40, corn flour 45, whole milk powder 2, malt extract 2, white sugar 15, oat flour 2, steviol glycoside 0.02, table salt 0.5, condensed milk flavor 0.5, vegetable oil 1, monoglyceride 0.5.

[0034] Preferably, the core materials are mixed according to corresponding weight proportions and prepared for use, and are extruded by an extruder.

[0035] Preferably, the operating parameters of the extruder are main machine (40HZ), feeding (21HZ), cutter: (16HZ), oil injection: (16HZ), the temperature of the puffing zone is zone 2: 40°C; zone 3: 105°C; zone 4: 125°C; zone 5: 150°C; zone 6: 175°C, and the oven temperature is zone 1: 180°C, zone 2: 200°C.

[0036] Preferably, the temperature of the oil cylinder in S2 is controlled at 50-70°C, the speed of the fine grinder is 50HZ, the material temperature is 45°C, and the fineness of the material is 18-20μm.

[0037] Preferably, the temperature of the kilogram-force coating inside the heat preservation cylinder in S3 is controlled at 50°C.

[0038] Preferably, the host wind in S4 can be controlled into three modes: ventilation, hot air and cold air, specifically controlling the ambient temperature to 18-32°C and the ambient humidity to less than 60%. Embodiment 3

[0039] Specifically, the preparation of the core material can adopt cookie core material, puffed core material, nut core material, etc. Through the pretreatment of the core material, the holes on the surface of the core are reduced, the density is increased, and the crispness and soaking resistance of the core are improved at the same time; The chocolate chips ingredients are further optimized, so that they can be soaked in ice cream, liquid milk and other products for a long time while maintaining their flavor, and the core remains crispy; Explore emulsifiers that can improve the water resistance of products, make the crystals of oils and fats denser, form fine and stable crystals, and improve the brittleness of products; Through the application of chocolate bean molding machines and refrigeration equipment, chocolate beans can be molded quickly.

[0040] The basic principles and main features of the present invention and the advantages of the present invention are shown and described above. For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention; therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is limited by the appended claims rather than the above description, and it is intended that all changes within the meaning and scope of the equivalent elements of the claims are included in the present invention.

[0041] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A chocolate crumb molding preparation process, characterized in that: The method comprises the following preparation steps: S1. Ingredients according to proportion: Cocoa butter substitute / cocoa butter 25-35, cocoa powder 1-10, monoglyceride 0.5-1.5, white sugar 25-35, malt extract 6-15, maltodextrin 1-5, whey powder 0.5-5.5, core material 20-30, edible flavor 0.01-0.1, whole milk powder 0.5-3, span 0.1-1, lecithin 0.1-2, gum arabic 0.01-0.05; S2. Chocolate grinding: Use a carburizing tank to melt and keep cocoa butter substitute / cocoa butter warm, add the weighed raw materials into the fine grinding tank, first add the oil, then add the powder, so that the powder and oil are fully and evenly mixed, and the phospholipids are dissolved in the oil; S3, insulation: After the chocolate coating is finely ground, the circulation cylinder valve is opened, and the chocolate coating is pumped to the insulation cylinder through the pipeline, where it is kept warm. S4. Add puffed core material to the coating machine, then add chocolate coating and mixed powder to start coating. Repeatedly add chocolate coating and mixed powder until the product particle weight reaches the requirement. The main machine wind can be turned on during the coating process. S5, out of the cylinder: When the product meets the standards, the material is transferred to the conveyor belt and transported to the internal packaging workshop; S6. Packaging: Seal the product for packaging.

2. The chocolate crumb molding preparation process according to claim 1, characterized in that: The core material in S1 is an expanded core material.

3. The chocolate crumb molding preparation process according to claim 2, characterized in that: The proportion of each ingredient of the expanded core material is: Wheat flour 8-15, corn starch 8-15, rice 20-50, corn flour 30-60, whole milk powder 0.1-10, malt extract 1-10, white sugar 8-20, oat flour 1-5, steviol glycoside 0.01-0.05, table salt 0.1-1, condensed milk flavor 0.1-1, vegetable oil 0.5-1.5, monoglyceride 0.1-1.

4. The chocolate crumb molding preparation process according to claim 3, characterized in that: The core materials are mixed according to corresponding weighing proportions and set aside for extrusion through an extruder.

5. The chocolate crumb molding preparation process according to claim 4, characterized in that: The working parameters of the extruder are main machine (10-50HZ), feeding (10-50HZ), cutter: (20-50HZ), oil injection: (10-40HZ), the temperature of the puffing zone is zone 2: 35-45℃; zone 3: 90-110℃; zone 4: 110-140℃; zone 5: 140-160℃; zone 6: 170-190℃, the oven temperature is zone 1: 160-190℃, zone 2: 180-220℃.

6. The chocolate crumb molding preparation process according to claim 1, characterized in that: The temperature of the S2 neutralizing cylinder is controlled at 50-70℃, the speed of the fine grinder is 50HZ, the material temperature is 40-50℃, and the fineness of the material is 15-35μm.

7. The chocolate crumb molding preparation process according to claim 1, characterized in that: The temperature of the kilogram force coating inside the S3 insulation cylinder is controlled at 45-55℃.

8. The chocolate crumb molding preparation process according to claim 1, characterized in that: The host wind in S4 can be controlled into three modes: ventilation, hot air and cold air. Specifically, the ambient temperature is controlled at 20-35℃ and the ambient humidity is less than 60%.