阅读说明：本技术 一种草莓形状巧克力制品及其制备方法 (Strawberry-shaped chocolate product and preparation method thereof ) 是由 朱金星 董秀萍 启航 朱蓓薇 秦磊 温成荣 刘玉欣 于 2020-08-20 设计创作，主要内容包括：一种草莓形状巧克力制品及其制备方法,将草莓处理后通过脱水或真空冷冻干燥处理,脱水或干燥至草莓水分为10～25％；配置糖液；将草莓和糖液混合均匀,备用；将混合后的物料进行二氧化碳常温压差脱水后并干燥处理；按原料配比,将可可固形物、白砂糖、乳粉、乳化剂混合后精磨、精炼、调温、冷却、包装；将模具制成草莓形状的型腔,制备的巧克力融化；将制备的草莓放入模具中并加入巧克力至满腔；再将巧克力注入另一侧模具中,将浇筑好的模具冷却后,迅速将模具合拢,继续冷却至巧克力完全凝固；将凝固好的模具分开,即得。本发明制备方法简单,将草莓与糖液、草莓与巧克力之间相互交融,制备的草莓巧克力口感佳,且改变草莓过酸的口感。(A strawberry-shaped chocolate product and a preparation method thereof are disclosed, strawberry is processed and then dehydrated or vacuum freeze-dried until the water content of the strawberry is 10-25%; preparing sugar liquor; uniformly mixing the strawberries and the sugar solution for later use; dehydrating the mixed materials by carbon dioxide under normal temperature and pressure difference, and drying; mixing cocoa solid, white granulated sugar, milk powder and emulsifier according to the raw material ratio, finely grinding, refining, adjusting temperature, cooling and packaging; making the mould into a strawberry-shaped cavity, and melting the prepared chocolate; placing the prepared strawberry into a mold and adding chocolate to fill the cavity; injecting chocolate into the other side mold, cooling the poured mold, rapidly closing the mold, and continuously cooling until the chocolate is completely solidified; and (4) separating the solidified mould to obtain the product. The preparation method is simple, the strawberries are mutually blended with the sugar solution and the strawberries are mutually blended with the chocolate, the prepared strawberry chocolate has good taste, and the taste of the strawberry is changed by peracid.)

1. A method for preparing a chocolate product in the shape of strawberry, which is characterized by comprising the following steps:

a. strawberry sugaring drying treatment and chocolate preparation

The strawberry sugaring and drying treatment comprises the following steps:

a-1, selecting fresh mature strawberries, removing fruit stalks and calyxes, cleaning, dehydrating or freeze-drying by carbon dioxide at normal temperature and pressure difference or in vacuum until the water content of the strawberries is 10-25% for later use;

a-2, preparing sugar solution with the temperature of 35-95 ℃ and the concentration of 25-45 Brix for later use;

a-3, moisture equalizing: uniformly mixing 1 part of the strawberries obtained in the step a-1 and 0.3-0.5 part of the sugar liquid obtained in the step a-2, wherein the specific steps are as follows: spraying the sugar liquid on the surface of the strawberry, allowing the sugar liquid to enter the tissue of the strawberry through osmotic pressure, and standing for 4-6 h for later use;

a-4, dehydrating by carbon dioxide under normal temperature and pressure difference: b, putting the material prepared in the step a-3 into a carbon dioxide differential pressure device, dehydrating at the normal temperature and under the pressure of 0.1-2 Mpa for 0.7-2 h, and taking out for later use;

a-5, drying: quickly freezing the material obtained in the step a-4 to the internal central temperature of-20 to-30 ℃, then putting the material into a drying oven for drying, and controlling the surface temperature of the material to be lower than 60 ℃, the vacuum degree to be lower than 120Pa, the drying end point temperature to be 50 ℃ and the drying end point moisture to be lower than 5%;

the preparation of the chocolate comprises the following steps:

mixing cocoa solid, white granulated sugar, milk powder and an emulsifier according to the raw material ratio, adding the mixture into a refiner, finely grinding the mixture to prepare chocolate with the granularity of 7-20 um, refining the finely ground chocolate, transferring the refined chocolate into a temperature regulator for regulating the temperature, cooling and packaging for later use; the raw material ratio is as follows: 48-80% of cocoa solid, 8-30% of white granulated sugar, 8-22% of milk powder and 0.1-0.5% of emulsifier;

b. strawberry-shaped chocolate product preparation

b-1. preparation of the mold

Making the mould into a strawberry-shaped cavity, and symmetrically dividing the cavity into two halves;

b-2. chocolate melting

Putting the chocolate prepared in the step a into a chocolate melting tank, setting the melting temperature of the melting tank to be 40-45 ℃, stirring for later use after the chocolate is completely melted, putting the melted chocolate into a temperature regulator for temperature regulation, setting the temperature of the temperature regulator to be (42-45 ℃) - (17-22 ℃) - (32-33 ℃), and setting the viscosity of the obtained chocolate to be 2000-3500 cps;

b-3. pouring

Putting the strawberry prepared in the step a into a half mould in the step b-1, and adding the chocolate prepared in the step a into the mould until the cavity is full for later use; c, injecting the chocolate prepared in the step a into the other half of the corresponding mould, and setting excessive pouring, namely pouring the chocolate till the chocolate overflows;

b-4. cooling

Putting the mould poured in the step b-3 into a cooling channel at 0 +/-5 ℃ for cooling for 3-5 min, quickly folding the two half moulds, and continuously cooling for 4-8 h until the chocolate is completely solidified;

b-5, demolding

And c, separating the solidified mould obtained in the step b-4 to obtain a chocolate product in the shape of strawberry.

2. The method for preparing a chocolate product in the shape of strawberry according to claim 1, wherein in the drying process of step a-5, the material obtained in step a-4 is dried in a vacuum drying oven after being continuously processed twice according to step a-4, the vacuum degree is less than 200pa, the surface temperature of the material is controlled to be lower than 60 ℃, the drying end temperature is 50 ℃, and the drying end moisture is less than 5%.

3. The method for preparing a strawberry-shaped chocolate product according to claim 1 or 2, wherein the specific steps of preparing the sugar solution in step a-2 are as follows: heating 1 part of water to boil, stopping heating, adding 0.3-0.8 part of white granulated sugar into the boiled water, uniformly stirring, and melting until the mixture is transparent.

4. The method for preparing a chocolate product with a strawberry shape according to claim 3, wherein the emulsifier in the step a chocolate preparation is one of phospholipid or a mixture of phospholipid and polyglycerol ricinoleate, wherein the mixing ratio of phospholipid and polyglycerol ricinoleate is 1:1 or 3:2 or 4: 1.

5. The method for preparing a strawberry-shaped chocolate product according to claim 3, wherein the carbon dioxide normal temperature differential pressure dehydration in step a-1 comprises the following specific steps: removing free water from the strawberries after removing fruit stalks and calyxes and cleaning, and putting the strawberries into a carbon dioxide differential pressure device, wherein the temperature is normal temperature, the pressure is 0.1-2 Mpa, and the holding time is 2 hours, so that the strawberries are dehydrated under differential pressure.

6. The method for preparing a chocolate product in the shape of strawberry according to claim 3, wherein the vacuum freeze-drying in step a-1 comprises the following steps: freezing the cleaned strawberry with the fruit stem and calyx removed until the internal center temperature of the strawberry is-20 to-30 ℃, then putting the strawberry into a vacuum drying bin, controlling the vacuum degree to be less than 120Pa, heating the strawberry by the vacuum drying bin to ensure that the surface temperature and the internal center temperature of the strawberry are both less than 60 ℃, and drying for 20 to 28 hours.

7. A chocolate product in the shape of a strawberry, characterized in that it is obtained by the method of preparation according to any one of claims 1 to 6.

Technical Field

The invention relates to a chocolate product, in particular to a strawberry-shaped chocolate product and a preparation method thereof, belonging to the technical field of food processing.

Background

The chocolate comprises pure cocoa butter chocolate and cocoa butter replacer chocolate, the pure cocoa butter accounts for a relatively small share in the market of China, and the consumption of the chocolate per capita in China is far lower than that of developed countries such as Europe and America due to the fact that the time for introducing the pure cocoa butter chocolate into China is relatively late, and the types of chocolate products are relatively few.

Strawberry is rich in nutritive value, is known as 'fruit queen', and contains abundant nutritive substances such as vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, folic acid, iron, calcium, ellagic acid, anthocyanin and the like.

At present, the commercial strawberry-flavor chocolate products are made by methods of coating chocolate on the surfaces of strawberries, filling chocolate with strawberries and the like, and a preparation method of mixing chopped strawberries in chocolate sauce is also provided, but in the method, the chocolate is only combined with the surfaces of the strawberries, the chocolate cannot be completely permeated into the tissue structure of the strawberries, the chocolate and the strawberry sauce are in a mutually separated state and cannot be mutually blended, so the prepared strawberry-flavor chocolate products still keep the taste of the original strawberries, the taste is sour and not sweet, and the strawberry-flavor chocolate products disclosed by 11 and 13 of Chinese patent invention 2018 have the publication number CN108782912A and are prepared by the method of mixing the strawberries and the chocolate sauce by pressure difference after the strawberries and the chocolate sauce are separately treated, the mixture is obtained by putting the strawberries and the chocolate sauce into a container, and the strawberries are completely immersed, chocolate is wrapped outside the strawberries through positive pressure, negative pressure or positive and negative pressure in an alternating mode, so that the original taste of the strawberries is kept, and the strawberries are sour and not easy to accept by people; in addition, after the chocolate is mixed with the strawberry, the processing such as grinding, polishing and the like is required, and the processing is complicated.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides a strawberry-shaped chocolate product and a preparation method thereof.

In order to achieve the purpose, the invention adopts the technical scheme that: a method of making a chocolate product in the shape of a strawberry, comprising the steps of:

a. strawberry sugaring drying treatment and chocolate preparation

The strawberry sugaring and drying treatment comprises the following steps:

a-1, selecting fresh mature strawberries, removing fruit stalks and calyxes, cleaning, dehydrating or freeze-drying by carbon dioxide at normal temperature and pressure difference or in vacuum until the water content of the strawberries is 10-25% for later use;

a-2, preparing sugar solution with the temperature of 35-95 ℃ and the concentration of 25-45 Brix for later use;

a-3, moisture equalizing: uniformly mixing 1 part of the strawberries obtained in the step a-1 and 0.3-0.5 part of the sugar liquid obtained in the step a-2, wherein the specific steps are as follows: spraying the sugar liquid on the surface of the strawberry, allowing the sugar liquid to enter the tissue of the strawberry through osmotic pressure, and standing for 4-6 h for later use;

a-4, dehydrating by carbon dioxide under normal temperature and pressure difference: b, putting the material prepared in the step a-3 into a carbon dioxide differential pressure device, dehydrating at the normal temperature and under the pressure of 0.1-2 Mpa for 0.7-2 h, and taking out for later use;

a-5, drying: quickly freezing the material obtained in the step a-4 to the internal central temperature of-20 to-30 ℃, then putting the material into a drying oven for drying, controlling the surface temperature of the material to be lower than 60 ℃, the vacuum degree to be lower than 120Pa, the drying end point temperature to be 50 ℃, and the drying end point moisture to be lower than 0.5%;

the preparation of the chocolate comprises the following steps:

mixing cocoa solid, white granulated sugar, milk powder and an emulsifier according to the raw material ratio, adding the mixture into a refiner, finely grinding the mixture to prepare chocolate with the granularity of 7-20 um, refining the finely ground chocolate, transferring the refined chocolate into a temperature regulator for regulating the temperature, cooling and packaging for later use; the raw material ratio is as follows: 48-80% of cocoa solid, 8-30% of white granulated sugar, 8-22% of milk powder and 0.1-0.5% of emulsifier;

b. strawberry-shaped chocolate product preparation

b-1. preparation of the mold

Making the mould into a strawberry-shaped cavity, and symmetrically dividing the cavity into two halves;

b-2. chocolate melting

Putting the chocolate prepared in the step a into a chocolate melting tank, setting the melting temperature of the melting tank to be 40-45 ℃, stirring for standby after the chocolate is completely melted, putting the melted chocolate into a temperature regulator for regulating the temperature, setting the temperature of the temperature regulator to be (42-45 ℃) - (17-22 ℃) - (32-33 ℃), setting the three temperature parameters to be three temperature points for regulating the temperature of the melted chocolate, and achieving the required crystal structure composition by changing the temperature by utilizing the homomorphism characteristic of grease, wherein the viscosity of the obtained chocolate is 2000-3500 cps, has proper viscosity and is convenient to pour;

b-3. pouring

Putting the strawberry prepared in the step a into a half mould in the step b-1, and adding the chocolate prepared in the step a into the mould until the cavity is full for later use; c, injecting the chocolate prepared in the step a into the other half of the corresponding mould, and setting excessive pouring, namely pouring the chocolate till the chocolate overflows;

b-4. cooling

Putting the mould poured in the step b-3 into a cooling channel at 0 +/-5 ℃ for cooling for 3-5 min, quickly folding the two half moulds, and continuously cooling for 4-8 h until the chocolate is completely solidified;

b-5, demolding

And c, separating the solidified mould obtained in the step b-4 to obtain a chocolate product in the shape of strawberry.

Preferably, the drying process in the step a-5 can also be implemented by continuously operating the material obtained in the step a-4 twice according to the step a-4, then placing the material into a vacuum drying oven for drying, pumping until the vacuum degree is less than 200pa, controlling the surface temperature of the material to be lower than 60 ℃, the drying end point temperature to be 50 ℃, and the drying end point moisture to be less than 5%.

Preferably, the sugar solution preparation in the step a-2 comprises the following specific steps: heating 1 part of water to boil, then stopping heating, adding 0.3-0.8 part of white granulated sugar into the boiled water, uniformly stirring, and melting to be transparent; when the sugar liquid is prepared, the problem that the sugar liquid generates viscosity and affects the taste due to overhigh temperature is avoided.

Preferably, the emulsifier in the preparation of chocolate in step a is one of phospholipid or mixture of phospholipid and polyglycerol ricinoleate, wherein the mixing ratio of phospholipid and polyglycerol ricinoleate is 1:1 or 3:2 or 4: 1.

Preferably, the carbon dioxide normal-temperature differential pressure dehydration in the step a-1 comprises the following specific steps: removing free water from the strawberries after removing fruit stalks and calyxes and cleaning, and putting the strawberries into a carbon dioxide differential pressure device, wherein the temperature is normal temperature, the pressure is 0.1-2 Mpa, and the holding time is 2 hours, so that the strawberries are dehydrated under differential pressure.

Preferably, the vacuum freeze-drying in the step a-1 comprises the following specific steps: freezing the cleaned strawberry with the fruit stem and calyx removed until the internal center temperature of the strawberry is-20 to-30 ℃, then putting the strawberry into a vacuum drying bin, controlling the vacuum degree to be less than 120Pa, heating the strawberry by the vacuum drying bin to ensure that the surface temperature and the internal center temperature of the strawberry are both less than 60 ℃, and drying for 20 to 28 hours.

A chocolate product in strawberry shape is prepared by the above preparation method.

Compared with the prior art, the strawberry is dehydrated or vacuum freeze-dried by carbon dioxide under normal temperature and pressure difference, so that the nutrient components of the strawberry are not lost, the processed strawberry and sugar liquid are uniformly mixed to obtain a material, and the strawberry is dehydrated or dried by carbon dioxide under normal temperature and pressure difference to improve the peracid taste of the strawberry; the granularity of the chocolate is 7-20 microns, and is smaller than that of the chocolate sold on the market, so that the chocolate and the strawberry can be fused with each other, the viscosity of the chocolate is 2000-3500 cps, the viscosity is moderate, and pouring is convenient; the preparation method is simple, the strawberries are fixed in the strawberry-shaped mold, the original shapes of the strawberries can be kept, the strawberries are mutually blended with the sugar solution and the strawberries with the chocolate by pouring the chocolate in the mold, the prepared strawberry chocolate is good in taste, and the taste of the strawberry peracid is changed.

Detailed Description

The present invention will be described in further detail with reference to examples.

The size of the cavity of the die can be manufactured according to the size of the strawberries, and the inner wall of the cavity is larger than the outer wall of the strawberries.