Chocolate wafer egg roll and preparation method thereof

Abstract

The invention relates to a chocolate wafer egg roll and a preparation method thereof, and aims to solve the technical problems of non-uniform coating, weak binding force and high sugar and high fat of a traditional product. The wafer egg roll adopts a European Union food safety standard formula, takes high-protein wheat flour and traceable fresh egg yolk powder as base raw materials, and forms a 12-layer crisp structure (the breaking strength is greater than or equal to 8N) through a non-frying slow fire baking process. The chocolate coating adopts a pure cocoa butter liquid block, the thickness of the chocolate coating accounts for 1 / 2 of the total thickness of the egg roll, molecular-level combination (the interfacial strength is greater than or equal to 1.4 MPa) is realized through a vacuum pressure impregnation process, and the coating uniformity (the thickness deviation is + / -0.05 mm) and the structural stability are ensured. Through the innovation of a clean formula, a molecular combination process and intelligent equipment, the core pain point of the traditional wafer egg roll is systematically solved, and a healthy and efficient technical upgrading scheme is provided for the leisure food industry.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, in particular to a chocolate wafer egg roll and a preparation method thereof. Background Art

[0002] The current production of chocolate wafer rolls mainly relies on the traditional process system:

[0003] Formula technology: flour, egg yolk powder, sugar, and vegetable oil are used as the basic raw materials. The crispness is controlled by adjusting the ratio, and cocoa powder or chocolate powder is added to give flavor.

[0004] Process technology: After the batter is spread and baked into thin sheets, the chocolate coating is added by pouring or dipping, and solidified by natural cooling;

[0005] Equipment technology: It needs to go through multiple links such as batter preparation, baking, coating, rolling, packaging, etc. The equipment has low integration and requires much manual intervention.

[0006] Technical bottlenecks and shortcomings

[0007] There are three core defects in existing technologies:

[0008] Poor coating uniformity: Traditional flow coating / dip coating process relies on gravity leveling, and the coating thickness deviation exceeds ±15%, resulting in a mottled appearance and uneven taste;

[0009] Weak interface bonding: chocolate and wafer base are only bonded by physical adsorption, and the interface strength is generally lower than 0.8MPa, which makes it easy to fall off and delaminate during transportation;

[0010] Prominent health risks: The average sugar content of commercially available products is 22%, and the trans fatty acid content exceeds the standard by 37%. Long-term consumption poses a risk of obesity and cardiovascular disease.

[0011] Limitations of Existing Improvement Attempts

[0012] The industry has tried to optimize by:

[0013] Raw material replacement: Using cocoa butter substitutes reduces costs, but results in a waxy taste;

[0014] Process adjustment: Increase the coating thickness to more than 1mm, but it will increase sugar accumulation and cause cracking;

[0015] Equipment upgrade: Simple spraying equipment was introduced, but it lacked intelligent feedback control and the improvement in uniformity was limited.

[0016] Therefore, a chocolate wafer egg roll and a preparation method thereof are needed to solve the above problems. Summary of the invention

[0017] In order to solve the problems of the prior art, the invention provides a chocolate wafer egg roll and a preparation method thereof.

[0018] In order to solve the above technical problems, the present invention is implemented by the following technical solutions: In the first aspect, a chocolate wafer egg roll comprises:

[0019] The wafer roll base is made from ingredients that meet EU food safety standards, including but not limited to European high-protein wheat flour, and is formed into a multi-layered crispy structure through a non-fried slow-baking process;

[0020] The chocolate coating is wrapped around the outer surface of the wafer roll base, with a thickness of 1 / 2 of the total thickness of the roll, made of pure cocoa butter chocolate, with a cocoa content of not less than 26%, and does not contain artificial colors and preservatives;

[0021] The wafer roll base and chocolate coating are bonded at the molecular level through a specific process, with a bonding strength of ≥1.2MPa.

[0022] In the first aspect, specifically:

[0023] Wafer roll base

[0024] Raw material composition

[0025] Wheat flour 35% white sugar 32% vegetable oil 16.6% cocoa mass 10.7% cocoa butter 2.8% skim milk powder 0.6% whey powder 0.5% egg yolk powder 0.4% lecithin 0.3% edible salt 0.3% whole milk powder 0.3% sodium bicarbonate 0.2% cinnamon 0.05% vanilla 0.05%;

[0026] Process parameters

[0027] Batter viscosity: 2000-2500mPa·s (measured by Brookfield viscometer at 25℃);

[0028] Coating thickness: 0.3-0.5mm (precision scraper adjustment);

[0029] Baking in stages:

[0030] High temperature section: 230-250℃×2-3 minutes (surface curing);

[0031] Low temperature section: 180-200℃×1-2 minutes (internal dehydration);

[0032] Physical properties

[0033] Breaking strength: ≥8N (three-point bending test);

[0034] Porosity: 42-45% (SEM electron microscope analysis);

[0035] Water absorption: ≤8% (25℃ constant weight method);

[0036] Chocolate coating

[0037] Raw material formula

[0038] Cocoa liquor: 40-50 parts (polyphenols ≥ 3.2%);

[0039] Cocoa butter: 25-35 parts (natural source, trans fatty acids ≤ 0.1%);

[0040] Milk fat: 10-15 parts (CLA content 0.8%);

[0041] Natural vanilla extract: 0.1-0.3 parts;

[0042] Process parameters

[0043] Refining temperature: 45-50°C (twin-screw extruder, shear rate 1000s-1);

[0044] Spraying parameters:

[0045] Pressure: 0.8-1.2MPa (high voltage static electricity);

[0046] Temperature: 38-42°C (viscosity control 8000-10000mPa·s);

[0047] Gradient Cooling:

[0048] Precooling: 15-18℃×2-3min (RH 55%);

[0049] Curing: 5-8℃×10-15min (RH 40%);

[0050] Texture characteristics

[0051] Thickness: 1 / 2 of the total thickness of the egg roll (0.35-0.5mm);

[0052] Hardness: 15-20N (TA.XTplus texture analyzer, probe P / 2);

[0053] Crispness: ≥45dB (acoustic emission test, rupture energy value);

[0054] Interface bonding technology

[0055] Molecular level binding:

[0056] β-Lactoglobulin forms a hydrogen-bonding network with cocoa butter;

[0057] Interface shear strength ≥1.2MPa (ASTM D3359 test);

[0058] Penetration depth: 15-20 μm (SEM-EDS element distribution analysis).

[0059] In a specific embodiment of the first aspect, the chocolate coating comprises the following raw materials in parts by weight:

[0060] 40-50 parts cocoa mass

[0061] Cocoa butter 25-35 parts

[0062] 10-15 parts of milk fat

[0063] Natural vanilla extract 0.1-0.3 parts.

[0064] In a specific embodiment of the first aspect, the preparation process of the wafer roll base comprises:

[0065] The raw materials are mixed to form a fluid batter with a viscosity controlled at 2000-2500 mPa·s;

[0066] Use a precision coating machine to form a uniform thin layer of 0.3-0.5mm thickness on the baking tray;

[0067] Use segmented baking: first bake at 230-250℃ for 2-3 minutes, then reduce the temperature to 180-200℃ and bake for 1-2 minutes.

[0068] In a specific embodiment of the first aspect, the preparation process of the chocolate coating comprises:

[0069] The chocolate raw materials are refined using a twin-screw extruder, with the temperature controlled at 45-50°C;

[0070] Use high-voltage electrostatic spraying equipment for coating operations, with a spraying pressure of 0.8-1.2MPa and a spraying temperature of 38-42℃;

[0071] After coating, perform gradient cooling immediately: pre-cool in a 15-18℃ environment for 2-3 minutes, then transfer to a 5-8℃ environment for curing for 10-15 minutes.

[0072] In a specific embodiment of the first aspect, the texture parameters of the product are:

[0073] Wafer layer breaking strength ≥8N

[0074] Chocolate coating hardness 15-20N

[0075] The overall crispness index is ≥45dB (acoustic emission test value).

[0076] In a second aspect, a method for preparing a chocolate wafer egg roll comprises the following steps:

[0077] S1: Raw material pretreatment: European high-protein wheat flour is sifted and egg yolk powder is pasteurized;

[0078] S2: batter preparation: mixing the raw materials in a specific ratio and preparing a uniform batter using a planetary mixer;

[0079] S3: Precision baking: non-frying baking using a continuous mesh belt oven;

[0080] S4: Smart coating: chocolate spraying with a vision-guided multi-axis robot; S5: Molecular bonding: enhanced coating bonding through vacuum pressure impregnation process;

[0081] S6: Intelligent quality inspection: Use hyperspectral imaging system to detect coating uniformity.

[0082] In the second aspect, specifically:

[0083] Raw material pretreatment

[0084] Sieving wheat flour: 100 mesh sieve (to remove impurities);

[0085] Batter preparation

[0086] Mixing process:

[0087] Planetary mixer (premixing at 400 rpm for 3 minutes → dispersing at 800 rpm for 2 minutes); Temperature control: 25 ± 1 °C (cold water bath circulation);

[0088] Quality Control:

[0089] Online viscosity monitoring (ultrasonic sensor, accuracy ±5%);

[0090] Automatic defoaming (vacuum degree -0.06MPa);

[0091] Precision baking

[0092] Continuous mesh belt oven:

[0093] Belt speed: 0.8-1.2m / min;

[0094] Sectional temperature control (electromagnetic induction heating):

[0095] Front stage: 230-250℃×2-3 minutes;

[0096] Back stage: 180-200℃×1-2 minutes;

[0097] Cooling system: rapid cooling roller (cooling rate 80℃ / s);

[0098] Smart coating

[0099] Five-axis robotic arm:

[0100] Path planning: trajectory optimization algorithm based on deep learning;

[0101] Positioning accuracy: ±0.1mm;

[0102] Visual guide:

[0103] CCD camera (resolution 2048×1024 pixels);

[0104] Real-time compensation: position correction based on image recognition;

[0105] Molecular binding enhancement

[0106] Vacuum Pressure Impregnation:

[0107] Vacuum degree: -0.08MPa to -0.1MPa;

[0108] Dipping time: 30-60 seconds;

[0109] Pressure recovery rate: 0.05MPa / s;

[0110] Immersion medium: lecithin solution (concentration 0.3%);

[0111] Intelligent quality inspection

[0112] Hyperspectral imaging:

[0113] Wavelength range: 900-1700nm;

[0114] Coating thickness prediction: R 2 =0.98;

[0115] Defect detection rate: 99.7%.

[0116] In a specific embodiment of the second aspect, the vacuum pressure impregnation process parameters are: vacuum degree: -0.08MPa to -0.1MPa

[0117] Dipping time: 30-60 seconds

[0118] Pressure recovery rate: 0.05MPa / s.

[0119] In a third aspect, an automated production line for preparing chocolate wafer egg rolls comprises:

[0120] Intelligent feeding system, equipped with loss-in-weight feeder and online component analyzer;

[0121] Double-station rotary baking device can achieve precise temperature control of 180℃-250℃; five-axis linkage spraying robot equipped with CCD visual inspection system; vacuum pressure impregnation tank with integrated temperature-pressure coupling control system; fully automatic packaging system.

[0122] In the third aspect, specifically:

[0123] Automated production line

[0124] Intelligent feeding system

[0125] Loss-in-Weight Feeders:

[0126] Accuracy: ±0.1%;

[0127] Flow range: 5-50kg / h;

[0128] Online ingredient analysis:

[0129] Near infrared spectroscopy (wavelength range 1100-2500nm);

[0130] Real-time detection of moisture, protein and fat content;

[0131] Double-station rotary baking device;

[0132] Electromagnetic induction heating:

[0133] Temperature range: 180-250℃;

[0134] Control accuracy: ±1℃;

[0135] Rotation speed: 6 ± 0.5 rpm;

[0136] Capacity: 1200 pieces / hour;

[0137] Five-axis linkage spraying system;

[0138] High voltage electrostatic spraying:

[0139] Voltage: 60kV;

[0140] Atomizing air pressure: 0.4MPa;

[0141] Visual Inspection:

[0142] Line scan camera (resolution 2048 pixels / mm);

[0143] Defect classification neural network (training samples 500,000+);

[0144] Vacuum pressure impregnation tank

[0145] Volume: 500L (stainless steel 316L);

[0146] Temperature control: 5-40℃ (PID algorithm);

[0147] Production cycle: 12 seconds / batch;

[0148] Fully automatic packaging system.

[0149] In a specific implementation of the third aspect, the intelligent feeding system has a formula memory function, can store more than 100 different product formulas, and realize automatic switching.

[0150] In a specific implementation of the third aspect, the double-station rotary baking device adopts electromagnetic induction heating technology, and the temperature control accuracy is ±1°C.

[0151] The beneficial effects of the present invention are:

[0152] 1. The present invention completely solves the industry pain points of poor uniformity and interface shedding of traditional coatings through molecular-level interface bonding technology and high-voltage electrostatic spraying process. The hydrogen bond network formed by β-lactoglobulin and cocoa butter is used to increase the bonding strength between the wafer base and the chocolate coating from 0.8MPa to ≥1.2MPa, effectively resisting mechanical stress during transportation. High-voltage electrostatic spraying technology is combined with a gradient cooling process to control the coating thickness deviation within ±5%, significantly improving the product appearance uniformity and taste stability. In addition, the wafer base uses a segmented non-fried slow-fire baking process to optimize the porosity to 42-45% while maintaining a breaking strength of ≥8N, which not only ensures a crispy taste but also reduces the oil absorption rate, so that the overall crispness index of the product reaches ≥45dB, which is significantly better than traditional processes;

[0153] 2. Innovative formula system uses natural cocoa butter to replace cocoa butter substitute, making the trans fatty acid content of the product ≤ 0.1%, meeting the needs of modern healthy consumption. The automated production line integrates visual guidance robot arm and hyperspectral imaging quality inspection system to achieve online monitoring of coating thickness (R 2 =0.98) and a defect detection rate of 99.7%, with a production efficiency of 1,200 pieces per hour, 30% higher than the traditional process. The vacuum pressure impregnation process combined with lecithin solution penetration (penetration depth 15-20μm) not only enhances the interface bonding force, but also shortens the production cycle to 12 seconds per batch. The anti-shatter buffer design further extends the product shelf life to 12 months, ensuring product quality stability. DETAILED DESCRIPTION

[0154] 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 the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0155] 1. Product Design

[0156] 1. Wafer roll base

[0157] Raw material composition (by weight percentage):

[0158] Wheat flour 35% white sugar 32% vegetable oil 16.6% cocoa mass 10.7% cocoa butter 2.8% skim milk powder 0.6% whey powder 0.5% egg yolk powder 0.4% lecithin 0.3% edible salt 0.3% whole milk powder 0.3% sodium bicarbonate 0.2% cinnamon 0.05% vanilla 0.05%;

[0159] Key process parameters:

[0160] Batter Preparation:

[0161] Stirring speed: 400rpm premixing for 3 minutes → 800rpm high-speed dispersion for 2 minutes; Temperature control: 25±1℃ (cold water bath circulation);

[0162] Viscosity range: 2000-2500mPa·s (25℃Brookfield viscometer);

[0163] Baking process:

[0164] Staged temperature control: 240℃×2.5min→190℃×1.5min;

[0165] Baking tray material: Teflon coated aluminum alloy (thickness 3mm);

[0166] Cooling rate: 80℃ / s (quenching roller technology);

[0167] Physical properties:

[0168] Thickness: 0.35mm±0.02mm (12-layer structure);

[0169] Breaking strength: 8.5-9.2N (three-point bending test);

[0170] Porosity: 42-45% (SEM electron microscope analysis);

[0171] 2. Chocolate coating

[0172] Raw material formula (weight parts):

[0173] Cocoa mass: 45;

[0174] Natural cocoa butter: 30;

[0175] Milk fat: 12;

[0176] Natural vanilla extract: 0.2;

[0177] Process parameters:

[0178] Refining process:

[0179] Twin screw extruder (L / D=24);

[0180] Temperature: 48℃±2℃, shear rate 1000s-1;

[0181] Spraying parameters:

[0182] High voltage electrostatic spraying (voltage 60kV, atomization pressure 0.4MPa);

[0183] Spraying temperature: 40℃±2℃ (viscosity 8000-10000mPa·s);

[0184] Coating thickness: 0.35mm±0.05mm (1 / 2 of the total thickness of the egg roll);

[0185] Cooling and solidification:

[0186] Gradient cooling: 16℃×2min→7℃×12min;

[0187] Relative humidity control: 55% in pre-cooling stage, 40% in curing stage;

[0188] Texture characteristics:

[0189] Hardness: 18N±1N (TA.XTplus texture analyzer, probe P / 2);

[0190] Brittleness: rupture sound intensity 48dB±2dB (acoustic emission detection);

[0191] Glossiness: 65GU (60° specular reflection);

[0192] 3. Interface bonding technology

[0193] Molecular level bonding process:

[0194] Vacuum Pressure Impregnation:

[0195] Vacuum degree: -0.095MPa for 45 seconds;

[0196] Immersion medium: 0.3% lecithin aqueous solution;

[0197] Pressure recovery rate: 0.05MPa / s;

[0198] Bonding strength: ≥1.4MPa (ASTM D3359 test);

[0199] 2. Production process

[0200] 1. Raw material pretreatment

[0201] Wheat flour sieving: 100 mesh sieve (impurity content ≤ 0.1%);

[0202] Egg yolk powder treatment: pasteurization (72°C × 15 seconds, salmonella killing rate 99.999%);

[0203] 2. Batter Preparation

[0204] Mixing equipment: planetary mixer (volume 500L);

[0205] Quality Control:

[0206] Online viscosity monitoring (ultrasonic sensor, accuracy ±5%);

[0207] Automatic defoaming system (vacuum degree -0.06MPa);

[0208] 3. Precision baking

[0209] Equipment: Continuous mesh belt oven (effective length 12m);

[0210] Key parameters:

[0211] Belt speed: 1.0m / min±0.1m / min;

[0212] Temperature control: electromagnetic induction heating (accuracy ±1°C);

[0213] Capacity: 1200 pieces / hour;

[0214] 4. Smart coating

[0215] Spraying system: five-axis robotic arm (load 5kg, positioning accuracy ±0.1mm); visual guidance:

[0216] CCD camera (resolution 2048×1024 pixels);

[0217] Real-time compensation algorithm (position correction based on OpenCV);

[0218] 5. Enhanced molecular binding

[0219] Vacuum pressure impregnation tank:

[0220] Material: Stainless steel 316L (volume 500L);

[0221] Temperature-pressure coupling control (PID algorithm);

[0222] Production cycle: 12 seconds / batch;

[0223] 6. Intelligent quality inspection

[0224] Online detection:

[0225] Hyperspectral imaging (900-1700nm band, accuracy ±0.03mm);

[0226] X-ray foreign body detection (metal detection diameter ≥ 0.3mm);

[0227] Laboratory testing:

[0228] Microbiological indicators: total colony count <100CFU / g, coliform group <3MPN / 100g; 3. Automated production line

[0229] 1. Intelligent feeding system

[0230] Loss-in-weight feeder (accuracy ±0.1%, flow rate 5-50kg / h);

[0231] Online component analyzer (near infrared spectroscopy, detection cycle 2 seconds);

[0232] Recipe storage: more than 100 kinds, automatic switching response time <10 seconds;

[0233] 2. Double-station rotary baking device

[0234] Electromagnetic induction heating (power 50kW×2);

[0235] Rotation speed: 6rpm±0.5rpm;

[0236] Temperature range: 180-250℃ (control accuracy ±1℃);

[0237] 3. Five-axis linkage spraying system

[0238] High voltage electrostatic generator (output 60kV, current 5mA);

[0239] Vibrating fluidized bed (amplitude 0.5 mm, frequency 50 Hz);

[0240] Visual inspection: 99.7% defect classification accuracy (neural network model);

[0241] 4. Fully automatic packaging system

[0242] Weight detection: ±0.5g accuracy;

[0243] 4. Quality Control Standards

[0244]

[0245] V. Implementation Cases

[0246] After a food group adopted this solution:

[0247] Production efficiency: increased from 800 pcs / hour to 1200 pcs / hour (50% increase);

[0248] Energy consumption cost: energy consumption per unit product is reduced from 1.2kWh / kg to 0.8kWh / kg (reduced by 33%);

[0249] Defective rate: coating defect rate dropped from 4.2% to 0.6%;

[0250] Shelf life: product shelf life extended from 6 months to 12 months;

[0251] Market feedback: Customer satisfaction increased by 28 percentage points, and repurchase rate increased by 35%;

[0252] 6. Technology Extension

[0253] Flavor Extensions:

[0254] Matcha coating: add 1.5% Japanese Uji Matcha powder;

[0255] Caramel coating: adopts caramelization reaction temperature control technology;

[0256] Application areas:

[0257] Ice cream coating (thickness adjusted to 0.8mm);

[0258] Pastry sandwich (customized wavy structure);

[0259] Sustainable Improvement:

[0260] Adaptation of degradable packaging materials (PLA film testing has been completed);

[0261] Production wastewater treatment system (COD removal rate ≥ 90%);

[0262] Through systematic innovation in materials, processes and equipment, this solution achieves high-quality, high-efficiency and low-cost production of chocolate wafer rolls, providing a benchmark technical solution for the snack food industry.

[0263] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A chocolate wafer egg roll, characterized in that: include: The wafer roll base is made from ingredients that meet EU food safety standards, including but not limited to European high-protein wheat flour, and is formed into a multi-layered crispy structure through a non-fried slow-baking process; The chocolate coating is wrapped around the outer surface of the wafer roll base, with a thickness of 1 / 2 of the total thickness of the roll, made of pure cocoa butter chocolate, with a cocoa content of not less than 26%, and does not contain artificial colors and preservatives; The wafer egg roll base and the chocolate coating are bonded at the molecular level through a specific process, and the bonding strength is ≥1.2MPa.

2. A chocolate wafer egg roll according to claim 1, characterized in that: The chocolate wafer egg roll comprises the following raw materials in parts by weight: Wheat flour 35%, white sugar 32%, vegetable oil 16.6%, cocoa mass 10.7%, cocoa butter 2.8%, skim milk powder 0.6%, whey powder 0.5%, egg yolk powder 0.4%, lecithin 0.3%, edible salt 0.3%, whole milk powder 0.3%, sodium bicarbonate 0.2%, cinnamon 0.05%, vanilla 0.05%.

3. A chocolate wafer egg roll and a preparation method thereof according to claim 1, characterized in that: The preparation process of the wafer egg roll base comprises: The raw materials are mixed to form a fluid batter with a viscosity controlled at 2000-2500 mPa·s; Use a precision coating machine to form a uniform thin layer of 0.3-0.5mm thickness on the baking tray; Use segmented baking: first bake at 230-250℃ for 2-3 minutes, then reduce the temperature to 180-200℃ and bake for 1-2 minutes.

4. The chocolate wafer egg roll according to claim 1, characterized in that: The preparation process of the chocolate coating comprises: The chocolate raw materials are refined using a twin-screw extruder, with the temperature controlled at 45-50°C; Use high-voltage electrostatic spraying equipment for coating operations, with a spraying pressure of 0.8-1.2MPa and a spraying temperature of 38-42℃; After coating, perform gradient cooling immediately: pre-cool in a 15-18℃ environment for 2-3 minutes, then transfer to a 5-8℃ environment for curing for 10-15 minutes.

5. A chocolate wafer egg roll and a preparation method thereof according to claim 1, characterized in that: The texture parameters of the product are: Wafer layer breaking strength ≥8N Chocolate coating hardness 15-20N The overall crispness index is ≥45dB (acoustic emission test value).

6. A method for preparing a chocolate wafer egg roll, characterized in that: The following steps are involved: S1: Raw material pretreatment: European high-protein wheat flour is sifted and egg yolk powder is pasteurized; S2: batter preparation: mixing the raw materials in a specific ratio and preparing a uniform batter using a planetary mixer; S3: Precision baking: non-frying baking using a continuous mesh belt oven; S4: Smart coating: chocolate spraying using a vision-guided multi-axis robot; S5: Molecular bonding: Enhanced coating bonding through vacuum pressure impregnation process; S6: Intelligent quality inspection: Use hyperspectral imaging system to detect coating uniformity.

7. The method for preparing a chocolate wafer egg roll according to claim 6, characterized in that: The vacuum pressure impregnation process parameters are: Vacuum degree: -0.08MPa to -0.1MPa Dipping time: 30-60 seconds Pressure recovery rate: 0.05MPa / s.

8. An automated production line for preparing chocolate wafer egg rolls, characterized in that: include: Intelligent feeding system, equipped with loss-in-weight feeder and online component analyzer; Double-station rotary baking device can achieve precise temperature control from 180℃ to 250℃; Five-axis linkage spraying robot equipped with CCD visual inspection system; Vacuum pressure impregnation tank with integrated temperature-pressure coupling control system; Fully automatic packaging system.

9. The automated production line for preparing chocolate wafer egg rolls according to claim 8, characterized in that: The intelligent feeding system has a formula memory function, can store more than 100 different product formulas, and realize automatic switching.

10. The method for preparing a chocolate wafer egg roll according to claim 6, characterized in that: The double-station rotary baking device adopts electromagnetic induction heating technology, and the temperature control accuracy is ±1°C.

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