Filled chocolate and preparation process thereof

Abstract

The invention discloses filled chocolate and a making process thereof. The filled chocolate comprises the following components in percentage by mass: 13-17% of chocolate shells and 83-87% of a sandwich layer, the shell breaking strength is larger than or equal to 500 g / mm < 2 >, it is guaranteed that the chocolate shell has certain strength, meanwhile, the chocolate shell is easy to bite open, and good eating experience is brought. The sandwich overflow rate is less than 3% (30 DEG C heat resistance test), which shows that the product has good stability at a high temperature, and the situation of sandwich overflow is not easy to occur. Compared with the traditional chocolate with the shell proportion of 30%, the chocolate provided by the invention has the advantage that the raw material cost is effectively reduced by reducing the shell proportion. And the production line speed is increased to 3000 particles per hour, the production efficiency is improved, and good economic benefits are achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of sandwich chocolate, in particular to a sandwich chocolate and a production process thereof. Background Art

[0002] In the field of chocolate product processing, traditional chocolate-filled chocolates face numerous challenges. First, the shell thickness is typically greater than 3mm, which limits the filling ratio to less than 60%, failing to fully meet consumer expectations for a filling texture. Second, the thick shell compromises the texture and texture, while the nut particles tend to settle, resulting in uneven distribution and severely impacting product quality and the eating experience. Third, conventional single-shot injection molding methods struggle to achieve an ultra-thin shell structure, limiting further optimization of the structure and taste of the chocolate-filled chocolate. Therefore, there is an urgent need for a chocolate-filled chocolate and its production process that can address these issues. Summary of the Invention

[0003] In view of the deficiencies in the prior art, the present invention provides a chocolate with a filling and a production process thereof, which solves the problems raised in the background art.

[0004] To achieve the above objectives, the present invention is implemented through the following technical solutions: a chocolate with a filling, comprising the following mass ratio: 13-17% chocolate shell and 83-87% filling layer.

[0005] Preferably, the thickness of the chocolate shell is 1.3-1.7 mm.

[0006] Preferably, the chocolate shell consists of 15% pistachio chocolate with a cocoa butter content of 32%.

[0007] Preferably, the sandwich layer contains 60-62% pistachio chocolate paste and 23-25% pistachio particles, and the particle size of the pistachio particles is 3-5 mm.

[0008] A process for producing chocolate with fillings, comprising the following steps:

[0009] Step 1: First pouring and shell making: Use tempered chocolate at 29.5℃±0.5, pre-cool the mold to 18-20℃, turn the mold over and centrifuge to remove excess chocolate, rotating at a speed of 200-300rpm;

[0010] Step 2: Second pouring of the core: the viscosity of the core slurry is controlled at 5000-6000 cP, the injection temperature is 30±1°C, and the core is quickly cooled after pouring;

[0011] Step 3: Cast the bottom seal for the third time: Use high-fluidity chocolate with a viscosity of less than 10,000 cP, and use a scraping process to control the thickness of the bottom seal to 1.2-1.5 mm. Cool and solidify quickly at a cooling rate of 5°C / min.

[0012] Preferably, during the first pouring process, the mathematical relationship between the centrifugal turning speed and the shell thickness is V=K / δ, where K is a process constant and δ is the shell thickness.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] The shell breaking strength of the present invention is ≥500g / mm 2 , ensuring that the chocolate shell has a certain strength while being easy to bite open, bringing a good eating experience. The filling overflow rate is less than 3% (30°C heat resistance test), indicating that the product has good stability at higher temperatures and is not prone to filling overflow. The raw material cost is reduced by 18%. Compared with the traditional chocolate with a shell ratio of 30%, the present invention effectively reduces the raw material cost by reducing the proportion of the shell layer. The production line speed is increased to 3,000 pieces / hour, which improves production efficiency and has good economic benefits. DETAILED DESCRIPTION

[0015] 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 creative efforts are within the scope of protection of the present invention.

[0016] The present invention provides a technical solution: a sandwich chocolate, comprising the following mass ratio: 13-17% of chocolate shell and 83-87% of sandwich layer.

[0017] The thickness of the chocolate shell is 1.3-1.7 mm.

[0018] The chocolate shell consists of 15% pistachio chocolate with a cocoa butter content of 32%.

[0019] The center layer contains 60-62% pistachio chocolate paste and 23-25% pistachio particles, and the particle size of the pistachio particles is 3-5 mm.

[0020] A process for producing chocolate with fillings, comprising the following steps:

[0021] Step 1: First pouring and shell making: Use tempered chocolate at 29.5℃±0.5, pre-cool the mold to 18-20℃, turn the mold over and centrifuge to remove excess chocolate, rotating at a speed of 200-300rpm;

[0022] Step 2: Second pouring of the core: the viscosity of the core slurry is controlled at 5000-6000 cP, the injection temperature is 30±1°C, and the core is quickly cooled after pouring;

[0023] Step 3: Cast the bottom seal for the third time: Use high-fluidity chocolate with a viscosity of less than 10,000 cP, and use a scraping process to control the thickness of the bottom seal to 1.2-1.5 mm. Cool and solidify quickly at a cooling rate of 5°C / min.

[0024] During the first pouring process, the mathematical relationship between the centrifugal turning speed and the shell thickness is V=K / δ, where K is the process constant and δ is the shell thickness.

[0025] Example 1:

[0026] Chocolate shell: composed of 15% pistachio chocolate with a cocoa butter content of 32%.

[0027] The sandwich layer contains 61% pistachio chocolate paste and 24% pistachio particles, and the particle size of the pistachio particles is 3-5mm.

[0028] The production process includes the following steps:

[0029] Step 1: First pouring and shell making: Use tempered chocolate at 29.5℃±0.5, pre-cool the mold to 18-20℃, turn the mold over and centrifuge to remove excess chocolate, rotating at a speed of 200-300rpm;

[0030] Step 2: Second pouring of the core: the viscosity of the core slurry is controlled at 5000-6000 cP, the injection temperature is 30±1°C, and the core is quickly cooled after pouring;

[0031] Step 3: Cast the bottom seal for the third time: Use high-fluidity chocolate with a viscosity of less than 10,000 cP, and use a scraping process to control the thickness of the bottom seal to 1.2-1.5 mm. Cool and solidify quickly at a cooling rate of 5°C / min.

[0032] Finished product characteristics: The shell thickness is 1.5mm. After drop test, it can pass the drop test from a height of 1.2m, indicating that the product has good drop resistance.

[0033] Example 2:

[0034] Chocolate shell: composed of 16% pistachio chocolate with a cocoa butter content of 33%.

[0035] The sandwich layer contains 62% pistachio chocolate paste and 25% pistachio particles, and the particle size of the pistachio particles is 4mm.

[0036] The production process includes the following steps:

[0037] Step 1: First pouring and shell making: Use tempered chocolate at 29.5℃, pre-cool the mold to 20℃, turn the mold over and centrifuge to remove excess chocolate, rotating at 300rpm;

[0038] Step 2: Second pouring of the core: the viscosity of the core slurry is controlled at 6000 cP, the injection temperature is 30°C, and the core is quickly cooled after pouring;

[0039] Step 3: Cast the bottom seal for the third time: Use high-fluidity chocolate with a viscosity of less than 10,000 cP, and use a scraping process to control the thickness of the bottom seal to 1.5 mm. Rapidly cool and solidify at a cooling rate of 5°C / min.

[0040] Finished product characteristics: The shell thickness is 1.6mm. After drop test, it can pass the drop test from a height of 1.2m, indicating that the product has good drop resistance.

[0041] While 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 these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A chocolate sandwich, characterized in that: The composition comprises the following mass ratios: chocolate shell 13-17% and filling 83-87%.

2. The chocolate sandwich according to claim 1, characterized in that: The thickness of the chocolate shell is 1.3-1.7 mm.

3. The chocolate sandwich according to claim 1, characterized in that: The chocolate shell consists of 15% pistachio chocolate with a cocoa butter content of 32%.

4. The chocolate sandwich according to claim 1, characterized in that: The sandwich layer contains 60-62% of pistachio chocolate paste and 23-25% of pistachio particles, and the particle size of the pistachio particles is 3-5 mm.

5. A process for producing a chocolate sandwich according to any one of claims 1 to 4, characterized in that: The following steps are involved: Step 1: First pouring and shell making: Use tempered chocolate at 29.5℃±0.5, pre-cool the mold to 18-20℃, turn the mold over and centrifuge to remove excess chocolate, rotating at a speed of 200-300rpm; Step 2: Second pouring of the core: the viscosity of the core slurry is controlled at 5000-6000 cP, the injection temperature is 30±1°C, and the core is quickly cooled after pouring; Step 3: Cast the bottom seal for the third time: Use high-fluidity chocolate with a viscosity of less than 10,000 cP, and use a scraping process to control the thickness of the bottom seal to 1.2-1.5 mm. Cool and solidify quickly at a cooling rate of 5°C / min.

6. The process for producing a chocolate sandwich according to claim 5, characterized in that: During the first pouring process, the mathematical relationship between the centrifugal turning speed and the shell thickness is V=K / δ, where K is the process constant and δ is the shell thickness.