Nut golden truffle chocolate with three-layer sandwich structure and preparation method of nut golden truffle chocolate
Through the three-layer sandwich structure and fine preparation process, the existing sandwich chocolates are solved, and the nut gold truffle chocolate with rich taste and stable quality is achieved, which is suitable for large-scale production.
Patent Information
- Application Number
- CN202510833246.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-20
- Publication Date
- 2025-08-01
AI Technical Summary
The existing sandwich chocolates are not clear enough, the degree of integration between nuts and chocolates is poor, and the process control is not fine, resulting in unstable product quality and difficult to achieve large-scale industrial production.
The three-layer sandwich structure is designed, with the outer layer being dark chocolate, the middle layer being shredded bread nut butter, and the inner layer being truffle sauce. The quality and fusion of each layer are controlled through a fine preparation process, including the screening, fermentation, baking, grinding, stirring and cooling of cocoa beans. The inner layer sandwich is precisely nested with a mechanical arm, combined with sectioned temperature-controlled air-cooled tunnel cooling.
It has achieved rich texture experience and flavor comparison, stable product quality, and is suitable for large-scale industrial production.
Smart Images
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Abstract
Description
Technical Field
[0001] The present invention relates to the field of food technology, and specifically to a nutty gold truffle chocolate with a three - layer sandwich structure and a preparation method thereof. Background Art
[0002] Traditional truffle chocolates usually have a single - layer or double - layer structure, with relatively single taste and flavor. With the continuous improvement of consumers' requirements for food quality and taste, developing chocolate products with richer layers and unique tastes has become a market demand.
[0003] Currently, although there are some sandwich chocolates on the market, there are still deficiencies in the design of the sandwich structure and the taste combination. For example, the layers of some sandwich chocolates are not distinct enough, or the integration of nuts and chocolate is not good, unable to bring consumers a good taste experience. In addition, the existing chocolate preparation methods are not precise enough in process control, resulting in unstable product quality and difficulty in achieving large - scale industrial production. Therefore, there is an urgent need to develop a new type of nutty gold truffle chocolate with a unique structure and excellent taste and its efficient preparation method. Summary of the Invention
[0004] (1) Technical Problems to be Solved
[0005] In view of the deficiencies of the prior art, the present invention provides a nutty gold truffle chocolate with a three - layer sandwich structure and a preparation method thereof.
[0006] (2) Technical Solutions
[0007] To achieve the above object, the present invention provides the following technical solutions: A nutty gold truffle chocolate with a three - layer sandwich structure, comprising an outer - layer chocolate, a middle - layer sandwich, and an inner - layer sandwich; the outer - layer chocolate is dark chocolate, the middle - layer sandwich is bread crumbs and nut paste, and the inner - layer sandwich is truffle paste.
[0008] Further, the preparation method of the outer - layer chocolate includes the following steps:
[0009] A1. First, select high - quality cocoa beans, place them on a vibrating sieve, screen out impurities, and then, using a pneumatic separation device, blow away the lighter cocoa bean debris and shriveled beans by wind;
[0010] A2. Add the screened cocoa beans into a cocoa bean shelling machine, adjust the machine parameters, and perform shelling treatment on the cocoa bean shells;
[0011] A3. Select a clean and well-ventilated wooden box as the fermentation container. Line the bottom and around with clean banana leaves, and evenly spread the cracked cocoa beans on the banana leaves. Control the thickness of the bean pile at 15 - 20 cm, and the fermentation time lasts for 5 - 7 days. During this period, maintain the temperature at 45 - 55 °C. Every 12 hours, use a wooden shovel to turn the cocoa beans once.
[0012] A4. Natural drying: Spread the fermented cocoa beans flat on a clean bamboo plaque or a cement drying yard. The thickness of the beans should not exceed 5 cm. Turn the beans 3 - 4 times regularly every day, and dry them naturally for 5 - 7 days.
[0013] Artificial drying: Use a hot air drying equipment to send the fermented cocoa beans into the dryer. Set the temperature at 40 - 50 °C, the wind speed at 1 - 2 m / s, and the drying time at 12 - 18 hours.
[0014] A5. Put the dried cocoa beans into a rotary roasting furnace. First, preheat at a low temperature of 130 - 140 °C for 5 - 8 minutes, then raise the temperature to 150 - 160 °C and continue roasting for 15 - 20 minutes. During this period, the roasting furnace rotates at a constant speed of 10 - 15 r / min. After roasting, quickly transfer the cocoa beans to an air-cooling equipment and cool them in a cold air environment of 15 - 20 °C for 5 - 8 minutes.
[0015] A6. Use a large grinding machine to grind the cooled and screened cocoa beans into cocoa liquor blocks. Then send the coarsely ground cocoa liquor blocks into a refiner, add granulated sugar, and the mass ratio of cocoa liquor blocks to granulated sugar is about 7:3. The refiner stirs and grinds continuously at 60 - 70 °C and a rotation speed of 60 - 80 r / min for 2 - 3 days, and keeps warm at 30 - 40 °C to obtain the outer layer of chocolate.
[0016] Furthermore, the preparation method of the middle layer filling includes the following steps:
[0017] B1. Prepare 100 - 200 parts of baguette, 30 - 50 parts of nuts, 20 - 30 parts of butter, 10 - 20 parts of vegetable oil, 5 - 10 parts of granulated sugar, and 0.5 - 1 part of salt.
[0018] B2. Cut the baguette into uniform filaments of 10 - 15 mm, spread them flat on a baking tray, add butter, put them into an oven preheated to 150 - 180 °C, bake for 10 - 15 minutes, and cool to room temperature to obtain the prepared bread filaments for standby.
[0019] B3. Spread the nuts flat on a baking tray, place them in an oven preheated to 160 - 180 °C and bake for 8 - 10 min. Cool to room temperature, pour them into a blender, turn on the high-speed blending mode, gradually add vegetable oil, granulated sugar and salt during the stirring process, stir for 10 - 15 min, then transfer them into a sterilized glass bottle, place it in boiling water and boil for 5 - 10 min, cool to room temperature, and set aside the nut butter thus obtained.
[0020] B4. Pour the bread shreds into the nut butter, stir slowly for 10 - 20 min, evenly coat the surface of the bread shreds with the nut butter, seal and store at room temperature to avoid solidification, thus obtaining the middle layer for later use.
[0021] Further, the nut is one of pistachios, almonds, and walnuts.
[0022] Further, the vegetable oil is one of olive oil, coconut oil, and peanut oil.
[0023] Further, the preparation method of the inner layer filling includes the following steps:
[0024] C1. Prepare 10 - 20 parts of black truffle powder, 15 - 30 parts of light cream, 5 - 10 parts of butter, 8 - 12 parts of jam, 20 - 30 parts of fine granulated sugar, 1 - 2 parts of salt, and 10 - 15 parts of brandy.
[0025] C2. Pour the light cream into a clean pot, heat it over low heat until it boils slightly, add the butter, continue to stir until the butter melts completely, add the black truffle powder, jam, fine granulated sugar and salt to the pot, keep the low heat, keep stirring, continuously stir and boil for about 10 - 15 min, constantly stir during this period to avoid sticking to the pot, after the sauce is boiled to the appropriate consistency, turn off the heat, add the brandy, and quickly stir evenly.
[0026] C3. Pour the cooked truffle sauce into a clean container with a diameter of 10 mm, cover it with plastic wrap, cool to room temperature, then put it in the refrigerator for refrigerated storage to further solidify the truffle sauce, making it convenient for later use as the inner layer filling.
[0027] Further, the jam is one of strawberry jam, blueberry jam, and raspberry jam.
[0028] Further, a preparation method of a nut and black truffle chocolate with a three - layer sandwich structure includes the following steps:
[0029] S1. Equip the end of the robotic arm with a vacuum adsorption fixture, precisely grasp the frozen and shaped inner layer filling, vertically place it above the center of the middle layer filling, and the robotic arm slowly presses down the inner layer filling at a speed of 0.2 - 0.5 mm / s, so that it is embedded in the middle layer filling to a depth of about 3 - 5 mm, forming a stable nested structure. After the combination is completed, transfer the whole mold to a refrigerated platform at 0 - -5 °C.
[0030] S2. Reduce the outlet width of the chocolate curtain coating machine to 30mm and reduce the coating speed to 0.4-0.6m / min. At the same time, add a lateral auxiliary nozzle below the curtain coating machine to apply a second coating to the areas where the sauce is prone to leaking.
[0031] S3. The air-cooling tunnel adopts a segmented temperature control design. The temperature of the entrance section is set at 15-18°C and the wind speed is 2-4m / s; the temperature of the middle section is reduced to 10-12°C and the wind speed is 1.5-1.8m / s; the temperature of the exit section rises back to 18-20°C and the wind speed is 1-2m / s; after cooling and solidification, a nut gold truffle chocolate with a three-layer sandwich structure is produced.
[0032] (3) Beneficial technical effects
[0033] A nut golden truffle chocolate with a three-layer sandwich structure comprises an outer layer of chocolate, a middle layer of sandwich and an inner layer of sandwich; the outer layer of chocolate is dark chocolate, the middle layer of sandwich is shredded bread and nut paste, and the inner layer of sandwich is truffle paste.
[0034] The nut golden truffle chocolate of this invention features a three-layered structure. The outer layer of dark chocolate has a mellow taste, the middle layer of shredded bread and nut butter has a rich aroma, a tough texture, and a rich taste. The inner layer of truffle paste has a sweet and sour flavor, which contrasts with the richness of the truffle and adds a layer of flavor. The three different textures and flavors complement each other to create a rich and layered experience, giving consumers a unique taste experience.
[0035] The preparation method of the present invention has clear process parameters for each step and is simple to operate. By rationally controlling the preparation conditions of each layer of filling and the melting and cooling processes of the chocolate, the molding effect and quality stability of the chocolate can be ensured, and the method is suitable for large-scale industrial production. DETAILED DESCRIPTION
[0036] 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 embodiments described 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 any creative efforts shall fall within the scope of protection of the present invention.
[0037] The ingredients of the nut golden truffle chocolate recipe of the present invention are commercially available unless otherwise specified.
[0038] The cocoa beans in the present invention are produced from Ecuador;
[0039] The parts used in the present invention are all parts by weight;
[0040] Example 1
[0041] A kind of nut and white truffle chocolate with a three - layer sandwich structure, including an outer layer of chocolate, a middle - layer sandwich, and an inner - layer sandwich; the outer - layer chocolate is dark chocolate, the middle - layer sandwich is made of bread shreds and nut paste, and the inner - layer sandwich is white truffle paste.
[0042] The nut is pistachio.
[0043] The vegetable oil is olive oil.
[0044] The jam is strawberry jam.
[0045] The preparation method of the outer - layer chocolate includes the following steps:
[0046] A1. First, select high - quality cocoa beans, place them on a vibrating sieve, screen out impurities. Subsequently, use a pneumatic separation device to blow away the lighter cocoa bean debris and shriveled beans with wind;
[0047] A2. Add the screened cocoa beans into a cocoa bean huller, adjust the machine parameters, and break the shells of the cocoa beans;
[0048] A3. Select a clean and well - ventilated wooden box as the fermentation container, lay clean banana leaves on the bottom and around the box, evenly spread the cocoa beans after hulling on the banana leaves, control the stacking thickness of the beans at 15 cm, keep the fermentation time for 5 days, maintain the temperature at 45 °C during this period, and use a wooden shovel to turn the cocoa beans once every 12 hours;
[0049] A4. Artificial drying: Use a hot - air drying device to send the fermented cocoa beans into the dryer, set the temperature at 40 °C, the wind speed at 1 m / s, and the drying time at 12 hours;
[0050] A5. Put the dried cocoa beans into a rotary roasting furnace, first pre - heat at a low temperature of 130 °C for 5 minutes, then raise the temperature to 150 °C and continue roasting for 15 minutes. During this period, the roasting furnace rotates at a constant speed of 10 r / min. After roasting, quickly transfer the cocoa beans to an air - cooling device and cool them in a cold - air environment of 15 °C for 5 minutes;
[0051] A6. Use a large - scale grinder to grind the cooled and screened cocoa beans into cocoa liquor blocks, then send the coarsely ground cocoa liquor blocks into a refiner, add granulated sugar, and the mass ratio of cocoa liquor blocks to granulated sugar is about 7:3. The refiner stirs and grinds continuously at 60 °C and a rotation speed of 60 r / min for 2 days, and keeps warm at 30 °C to obtain the outer - layer chocolate.
[0052] The preparation method of the middle - layer sandwich includes the following steps:
[0053] B1. Prepare 100 parts of baguette bread, 30 parts of nuts, 20 parts of butter, 10 parts of vegetable oil, 5 parts of granulated sugar, and 0.5 part of salt;
[0054] B2. Cut the baguette into 10mm thin strips, spread them on a baking tray, add butter, and bake in an oven preheated to 150°C for 10 minutes. Cool to room temperature to prepare the bread strips.
[0055] B3. Spread the nuts on a baking sheet and bake in an oven preheated to 160°C for 8 minutes. Cool to room temperature, pour into a blender, and start blending at high speed. Gradually add vegetable oil, sugar, and salt while blending. Stir for 10 minutes. Pour into a sterilized glass bottle and boil in boiling water for 5 minutes. Cool to room temperature to prepare the nut butter.
[0056] B4. Pour the shredded bread into the nut paste and stir slowly for 10 minutes. Evenly coat the surface of the shredded bread with the nut paste. Seal and store at room temperature to avoid solidification. Prepare the middle layer and set aside.
[0057] The preparation method of the inner layer sandwich comprises the following steps:
[0058] C1. Prepare 10 parts black truffle powder, 15 parts light cream, 5 parts butter, 8 parts jam, 20 parts granulated sugar, 1 part salt, and 10 parts brandy;
[0059] C2. Pour heavy cream into a clean pot and heat over low heat until it is slightly boiling. Add butter and continue stirring until the butter is completely melted. Add black truffle powder, jam, granulated sugar, and salt to the pot. Maintain low heat and stir constantly. Simmer for about 10 minutes, stirring constantly to prevent the pot from sticking. Once the sauce has been cooked to the desired consistency, turn off the heat, add the brandy, and stir quickly to combine.
[0060] C3. Pour the prepared truffle sauce into a clean container with a diameter of 10mm, cover with plastic wrap, cool to room temperature, and store in the refrigerator to allow the truffle sauce to solidify further, making it easier to use as the inner layer later.
[0061] A method for preparing nut golden truffle chocolate with a three-layer sandwich structure comprises the following steps:
[0062] S1. The end of the robotic arm is equipped with a vacuum suction clamp, which accurately grasps the frozen and shaped inner layer sandwich and places it vertically above the center of the middle layer sandwich. The robotic arm slowly presses down the inner layer sandwich at a speed of 0.2mm / s, so that it is embedded in the middle layer sandwich to a depth of about 3mm, forming a stable nested structure. After the assembly is completed, the entire mold is transferred to a 0℃ cold storage platform;
[0063] S2. Reduce the outlet width of the chocolate curtain coating machine to 30mm and reduce the coating speed to 0.4m / min. At the same time, add a lateral auxiliary nozzle below the curtain coating machine to apply a second coating to the areas where the sauce is prone to leaking.
[0064] S3. The air-cooled tunnel adopts a segmented temperature control design. The temperature of the inlet section is set at 15°C and the wind speed is 2 m / s; the temperature of the middle section drops to 10°C and the wind speed is 1.5 m / s; the temperature of the outlet section rises to 18°C and the wind speed is 1 m / s. After cooling and solidification, a nut golden truffle chocolate with a three-layer sandwich structure is obtained.
[0065] Example 2
[0066] A nut golden truffle chocolate with a three-layer sandwich structure includes an outer layer of chocolate, a middle layer of sandwich, and an inner layer of sandwich; the outer layer of chocolate is dark chocolate, the middle layer of sandwich is bread shreds and nut paste, and the inner layer of sandwich is truffle paste.
[0067] The nut is almond.
[0068] The vegetable oil is coconut oil.
[0069] The jam is blueberry jam.
[0070] The preparation method of the outer layer of chocolate includes the following steps:
[0071] A1. First, select high-quality cocoa beans and place them on a vibrating sieve to remove impurities. Subsequently, use a pneumatic sorting device to blow away the lighter cocoa bean debris and shriveled beans with wind;
[0072] A2. Add the screened cocoa beans into a cocoa bean shelling machine, adjust the machine parameters, and perform shelling treatment on the cocoa bean shells;
[0073] A3. Select a clean and well-ventilated wooden box as the fermentation container, lay clean banana leaves on the bottom and around the box, evenly spread the shelled cocoa beans on the banana leaves, control the stacking thickness of the beans at 20 cm, and keep the fermentation time for 7 days. During this period, maintain the temperature at 55°C, and use a wooden shovel to turn the cocoa beans once every 12 hours;
[0074] A4. Artificial drying: Use a hot air drying device to send the fermented cocoa beans into the dryer, set the temperature at 50°C, the wind speed at 2 m / s, and the drying time at 18 hours;
[0075] A5. Put the dried cocoa beans into a rotary baking oven, first preheat at a low temperature of 140°C for 8 minutes, then raise the temperature to 160°C and continue baking for 20 minutes. During this period, the baking oven rotates at a constant speed of 15 r / min. After baking is completed, quickly transfer the cocoa beans to an air-cooling device and cool them in a cold air environment at 20°C for 8 minutes;
[0076] A6. Use a large grinding machine to grind the cooled and screened cocoa beans into cocoa mass. Then send the coarsely ground cocoa mass into a refining machine and add granulated sugar. The mass ratio of cocoa mass to granulated sugar is about 7:3. The refining machine stirs and grinds continuously at 70 °C and a rotation speed of 80 r / min for 3 days, and keeps warm at 40 °C to obtain the outer layer of chocolate.
[0077] The preparation method of the middle layer filling includes the following steps:
[0078] B1. Prepare 200 parts of baguette, 50 parts of nuts, 30 parts of butter, 20 parts of vegetable oil, 10 parts of granulated sugar, and 1 part of salt;
[0079] B2. Cut the baguette into uniform filaments of 15 mm, lay them flat on a baking tray, add butter, put them into an oven preheated to 180 °C, bake for 15 min, and cool to room temperature to obtain the bread filaments for standby;
[0080] B3. Lay the nuts flat on a baking tray, put them into an oven preheated to 180 °C and bake for 10 min, cool to room temperature, pour them into a wall-breaking machine, turn on the high-speed stirring mode, gradually add vegetable oil, granulated sugar, and salt during the stirring process, stir for 15 min, then put them into a sterilized glass bottle, and boil in boiling water for 10 min, and cool to room temperature to obtain the nut paste for standby;
[0081] B4. Pour the bread filaments into the nut paste, stir slowly for 20 min, and evenly coat the surface of the bread filaments with the nut paste. Seal and store at room temperature to avoid solidification to obtain the middle layer for use.
[0082] The preparation method of the inner layer filling includes the following steps:
[0083] C1. Prepare 20 parts of black truffle powder, 30 parts of light cream, 10 parts of butter, 12 parts of jam, 30 parts of fine granulated sugar, 2 parts of salt, and 15 parts of brandy;
[0084] C2. Pour the light cream into a clean pot, heat it with a small fire until it boils slightly, add butter, and continue to stir until the butter melts completely. Add black truffle powder, jam, fine granulated sugar, and salt to the pot, keep the small fire, and keep stirring continuously. Keep stirring and boiling for about 15 min, stirring constantly during this period to avoid sticking to the pot. After the sauce is boiled to the appropriate consistency, turn off the fire, add brandy, and stir quickly and evenly;
[0085] C3. Pour the cooked truffle sauce into a clean container with a diameter of 10 mm, cover it with plastic wrap, cool to room temperature, and then put it in the refrigerator for refrigeration to make the truffle sauce further solidify, which is convenient for subsequent use as the inner layer filling.
[0086] A preparation method of a nut and black truffle chocolate with a three-layer sandwich structure includes the following steps:
[0087] S1. The end of the robotic arm is equipped with a vacuum gripper, which precisely grasps the frozen and shaped inner layer and places it vertically above the center of the middle layer. The robotic arm slowly presses down the inner layer at a speed of 0.5mm / s, embedding it approximately 5mm deep into the middle layer to form a stable nested structure. Once assembled, the entire mold is transferred to a -5°C cold storage platform.
[0088] S2. Reduce the chocolate curtain coating machine outlet width to 30mm and reduce the coating speed to 0.6m / min. At the same time, add a lateral auxiliary nozzle below the curtain coating machine to apply a second coating to the areas where the sauce is prone to leaking.
[0089] S3. The air-cooling tunnel adopts a segmented temperature control design. The entrance temperature is set at 18°C and the wind speed is 4m / s; the middle temperature drops to 12°C and the wind speed is 1.8m / s; the exit temperature rises to 20°C and the wind speed is 2m / s; after cooling and solidification, a nut gold truffle chocolate with a three-layer sandwich structure is produced.
[0090] Example 3
[0091] A nut golden truffle chocolate with a three-layer sandwich structure comprises an outer layer of chocolate, a middle layer of sandwich and an inner layer of sandwich; the outer layer of chocolate is dark chocolate, the middle layer of sandwich is shredded bread and nut paste, and the inner layer of sandwich is truffle paste.
[0092] The nut is walnut.
[0093] The vegetable oil is peanut oil.
[0094] The jam is raspberry jam.
[0095] The outer layer chocolate preparation method comprises the following steps:
[0096] A1. We prioritize high-quality cocoa beans and place them on a vibrating screen to remove impurities. Then, we use wind-powered sorting equipment to blow away lighter cocoa bean crumbs and shrunken beans.
[0097] A2. Add the screened cocoa beans to the cocoa bean crushing machine and adjust the machine parameters to crush the cocoa bean shells.
[0098] A3. Use a clean, well-ventilated wooden box as the fermentation container. Cover the bottom and sides of the box with clean banana leaves. Evenly spread the cracked cocoa beans on the banana leaves, keeping the bean stacking thickness at 20 cm. Ferment for 6 days, maintaining the temperature at 50°C. Stir the cocoa beans every 12 hours with a wooden shovel.
[0099] A4. Artificial drying: Use hot air drying equipment to send the fermented cocoa beans into the dryer, set the temperature to 45℃, the wind speed to 1.5m / s, and the drying time to 15h;
[0100] A5. Put the dried cocoa beans into a rotary roasting furnace, preheat at a low temperature of 135°C for 6 minutes first, then raise the temperature to 155°C and continue roasting for 18 minutes. During this period, the roasting furnace rotates at a constant speed of 12 r / min. After roasting is completed, quickly transfer the cocoa beans to an air-cooling device and cool them in a cold air environment of 18°C for 6 minutes;
[0101] A6. Use a large grinding machine to grind the cooled and screened cocoa beans into cocoa mass, and then send the cocoa mass obtained from coarse grinding to a refining machine. Add granulated sugar, and the mass ratio of cocoa mass to granulated sugar is about 7:3. The refining machine stirs and grinds continuously at 65°C and a rotation speed of 70 r / min for 2.5 days, and keeps warm at 35°C to obtain the outer layer of chocolate.
[0102] The preparation method of the middle layer filling includes the following steps:
[0103] B1. Prepare 150 parts of baguette, 40 parts of nuts, 25 parts of butter, 15 parts of vegetable oil, 6 parts of granulated sugar, and 0.8 part of salt;
[0104] B2. Cut the baguette into uniform filaments with a thickness of 10 mm, spread them on a baking tray, add butter, put them into an oven preheated to 160°C, bake for 10 minutes, and cool to room temperature to obtain the prepared bread filaments for standby;
[0105] B3. Spread the nuts on a baking tray, put them into an oven preheated to 170°C and bake for 9 minutes, cool to room temperature, pour them into a wall-breaking machine, turn on the high-speed stirring mode, gradually add vegetable oil, granulated sugar, and salt during the stirring process, stir for 12 minutes, then put them into a sterilized glass bottle, put them into boiling water and boil for 8 minutes, and cool to room temperature to obtain the prepared nut paste for standby;
[0106] B4. Pour the bread filaments into the nut paste, stir slowly for 15 minutes, and evenly coat the surface of the bread filaments with the nut paste. Seal and store at room temperature to avoid solidification to obtain the middle layer for use.
[0107] The preparation method of the inner layer filling includes the following steps:
[0108] C1. Prepare 15 parts of black truffle powder, 20 parts of light cream, 6 parts of butter, 10 parts of jam, 25 parts of fine granulated sugar, 1.5 parts of salt, and 13 parts of brandy;
[0109] C2. Pour the light cream into a clean pot, heat it with a small fire until it boils slightly, add butter, and continue to stir until the butter melts completely. Add black truffle powder, jam, fine granulated sugar, and salt to the pot, keep the small fire, keep stirring, and continue to stir and boil for about 15 minutes. Keep stirring during this period to avoid sticking to the pot. After the sauce is boiled to the appropriate consistency, turn off the fire, add brandy, and stir quickly and evenly;
[0110] C3. Pour the cooked truffle sauce into a clean container with a diameter of 10 mm, cover it with plastic wrap, and after cooling to room temperature, store it in the refrigerator to further solidify the truffle sauce, making it convenient to use as the inner layer filling subsequently.
[0111] A preparation method of nut golden truffle chocolate with a three-layer sandwich structure includes the following steps:
[0112] S1. Equip the end of the robotic arm with a vacuum adsorption fixture, precisely grasp the frozen and shaped inner layer filling, vertically place it above the center of the middle layer filling, and the robotic arm slowly presses down the inner layer filling at a speed of 0.3 mm / s, making it embed into the middle layer filling about 4 mm deep to form a stable nested structure. After the combination is completed, transfer the whole mold to a -2°C refrigerated platform;
[0113] S2. Narrow the outlet width of the chocolate curtain coater to 30 mm, reduce the coating speed to 0.5 m / min, and at the same time, add a lateral auxiliary nozzle below the curtain coater to perform secondary coating on the parts where the sauce filling is likely to leak;
[0114] S3. The air-cooling tunnel adopts a segmented temperature control design. The temperature of the inlet section is set at 16°C and the wind speed is 3 m / s; the temperature of the middle section drops to 10°C and the wind speed is 1.6 m / s; the temperature of the outlet section rises to 18°C and the wind speed is 1 m / s; after cooling and solidification, the nut golden truffle chocolate with a three-layer sandwich structure is obtained.
[0115] Experimental example: Conduct sensory tests on Examples 1 to 3, and evaluate them in terms of appearance, taste, and flavor. The results are shown in the following table;
[0116] Table 1 Sensory test scoring criteria
[0117]
[0118] Table 2 Sensory test scores
[0119]
[0120]
[0121] As can be seen from the above table, the three-layer sandwich chocolate prepared in the examples has good appearance, taste, and flavor, can be mass-produced, and the product quality is guaranteed.
[0122] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A nut and golden truffle chocolate with a three-layer sandwich structure, characterized in that, It includes an outer layer of chocolate, a middle layer of filling, and an inner layer of filling; the outer layer of chocolate is dark chocolate, the middle layer of filling is bread shreds and nut paste, and the inner layer of filling is truffle paste.
2. The nut gold truffle chocolate with a three-layer sandwich structure according to claim 1, characterized in that, The preparation method of the outer layer of chocolate includes the following steps: A1. First, select high-quality cocoa beans, place them on a vibrating sieve, and screen out impurities. Subsequently, use a pneumatic sorting device to blow away the lighter cocoa bean debris and shriveled beans by means of wind; A2. Add the screened cocoa beans into a cocoa bean hulling machine, adjust the machine parameters, and hull the cocoa bean shells; A3. Select a clean and well-ventilated wooden box as the fermentation container, lay clean banana leaves on the bottom and around the box, evenly spread the hulled cocoa beans on the banana leaves, control the stacking thickness of the beans at 15 - 20 cm, keep the fermentation time for 5 - 7 days, maintain the temperature at 45 - 55 °C during this period, and use a wooden shovel to turn the cocoa beans once every 12 hours; A4. Natural drying: Spread the fermented cocoa beans flat on a clean bamboo plaque or a cement drying yard, with the thickness of the beans not exceeding 5 cm, turn them 3 - 4 times regularly every day, and dry them naturally for 5 - 7 days; Artificial drying: Use a hot air drying device to send the fermented cocoa beans into a dryer, set the temperature at 40 - 50 °C, the wind speed at 1 - 2 m / s, and the drying time at 12 - 18 hours; A5. Put the dried cocoa beans into a rotary baking oven, first preheat at a low temperature of 130 - 140 °C for 5 - 8 minutes, then raise the temperature to 150 - 160 °C and continue baking for 15 - 20 minutes. During this period, the baking oven rotates at a constant speed of 10 - 15 r / min. After baking is completed, quickly transfer the cocoa beans to an air-cooling device and cool them in a cold air environment of 15 - 20 °C for 5 - 8 minutes; A6. Use a large grinding machine to grind the cooled and screened cocoa beans into cocoa mass, then send the coarsely ground cocoa mass into a refining machine, add granulated sugar, and the mass ratio of cocoa mass to granulated sugar is about 7:
3. The refining machine stirs and grinds continuously at 60 - 70 °C at a rotation speed of 60 - 80 r / min for 2 - 3 days, and keeps warm at 30 - 40 °C to obtain the outer layer of chocolate.
3. A nut and golden truffle chocolate with a three-layer sandwich structure according to claim 1, characterized in that, The preparation method of the middle layer of filling includes the following steps: B1. Prepare 100 - 200 parts of baguette bread, 30 - 50 parts of nuts, 20 - 30 parts of butter, 10 - 20 parts of vegetable oil, 5 - 10 parts of granulated sugar, and 0.5 - 1 part of salt; B2. Cut the baguette bread into uniform filaments of 10 - 15 mm, spread them flat on a baking tray, put in the butter, place them in an oven preheated to 150 - 180 °C, bake for 10 - 15 minutes, and cool to room temperature to obtain the bread shreds for standby; B3. Spread the nuts flat on a baking tray, place them in an oven preheated to 160 - 180 °C and bake for 8 - 10 minutes, cool to room temperature, pour them into a wall-breaking machine, turn on the high-speed stirring mode, gradually add vegetable oil, granulated sugar, and salt during the stirring process, stir for 10 - 15 minutes, then pour them into a sterilized glass bottle, put it in boiling water and boil for 5 - 10 minutes, and cool to room temperature to obtain the nut paste for standby; B4. Pour the shredded bread into the nut butter, stir slowly for 10 - 20 minutes until the surface of the shredded bread is evenly coated with the nut butter. Seal and store at room temperature to avoid solidification, obtaining the middle layer for later use.
4. A nut and golden truffle chocolate having a three-layer sandwich structure according to claim 3, wherein, The nut is one of pistachio, almond, and walnut.
5. A nut and golden truffle chocolate having a three-layer sandwich structure according to claim 3, wherein, The vegetable oil is one of olive oil, coconut oil, and peanut oil.
6. The nut golden truffle chocolate with a three-layer sandwich structure according to claim 1, characterized in that, The preparation method of the inner layer filling includes the following steps: C1. Prepare 10 - 20 parts of black truffle powder, 15 - 30 parts of light cream, 5 - 10 parts of butter, 8 - 12 parts of jam, 20 - 30 parts of caster sugar, 1 - 2 parts of salt, and 10 - 15 parts of brandy. C2. Pour the light cream into a clean pot, heat it over low heat until it boils slightly, add the butter, and continue to stir until the butter melts completely. Add the black truffle powder, jam, caster sugar, and salt to the pot, keep the low heat, and stir continuously. Keep stirring and boiling for about 10 - 15 minutes, stirring constantly during this period to avoid sticking to the pot. After the sauce is boiled to the appropriate consistency, turn off the heat and add the brandy, then stir quickly and evenly. C3. Pour the cooked truffle sauce into a clean container with a diameter of 10 mm, cover it with plastic wrap, cool it to room temperature, and then put it in the refrigerator for refrigeration to make the truffle sauce solidify further for later use as the inner layer filling.
7. A nut and golden truffle chocolate having a three-layer sandwich structure according to claim 6, wherein, The jam is one of strawberry jam, blueberry jam, and raspberry jam.
8. A preparation method of a nut and golden truffle chocolate with a three-layer sandwich structure according to any one of claims 1 to 6, characterized in that, It includes the following steps: S1. Equip the end of the robotic arm with a vacuum adsorption fixture, precisely grasp the frozen and shaped inner layer filling, place it vertically above the center of the middle layer filling, and the robotic arm slowly presses down the inner layer filling at a speed of 0.2 - 0.5 mm / s, making it embed into the middle layer filling about 3 - 5 mm deep to form a stable nested structure. After the combination is completed, transfer the whole mold to a refrigeration platform at 0 - -5°C. S2. Narrow the outlet width of the chocolate curtain coater to 30 mm, reduce the coating speed to 0.4 - 0.6 m / min. At the same time, add a lateral auxiliary nozzle under the curtain coater to perform secondary coating on the parts where the sauce filling is likely to leak. S3. The air-cooled tunnel adopts a segmented temperature control design. The temperature of the inlet section is set at 15 - 18°C and the wind speed is 2 - 4 m / s; the temperature of the middle section is reduced to 10 - 12°C and the wind speed is 1.5 - 1.8 m / s; the temperature of the outlet section rises to 18 - 20°C and the wind speed is 1 - 2 m / s. After cooling and solidification, the nut golden truffle chocolate with a three-layer sandwich structure is obtained.