阅读说明：本技术 一种代可可脂巧克力制品的加工方法 (Processing method of chocolate product with cocoa butter substitute ) 是由 张悦 郭银 庄磊 于 2020-05-29 设计创作，主要内容包括：本发明公开了一种代可可脂巧克力制品的加工方法,通过将白砂糖、代可可脂、奶粉、乳糖、磷脂和香兰素混合后进行精磨,制得巧克力酱料,通过二氧化碳常温膨化脱水或真空冷冻干燥的方式处理草莓,使得草莓的营养成分不会流失,巧克力酱料粒度小,从而使得巧克力酱料与草莓的组织结构能够紧密结合到一起,通过压差混合的方法将巧克力酱料渗透到草莓的组织结构中,使二者之间实现相互交融,使得得到的代可可脂巧克力制品既保留了草莓原有的形状,同时增加了草莓和巧克力的接触面积,使草莓组织内部充满了巧克力,草莓味和巧克力味融入到一起,呈现巧克力和草莓的混合味道,使得该代可可脂巧克力制品口感佳,营养丰富。(The invention discloses a processing method of chocolate product with cocoa butter substitute, which comprises the steps of mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin, finely grinding to obtain chocolate sauce, processing strawberries in a carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying mode to prevent nutritional ingredients of the strawberries from losing, wherein the grain size of the chocolate sauce is small, so that the chocolate sauce and the tissue structure of the strawberries can be tightly combined together, the chocolate sauce is permeated into the tissue structure of the strawberries by a pressure difference mixing method to realize mutual blending between the strawberry sauce and the strawberries, the obtained chocolate product with cocoa butter substitute not only keeps the original shape of the strawberries, but also increases the contact area between the strawberries and chocolate, so that the strawberry flavor and the chocolate flavor are blended together to present the mixed flavor of the chocolate and the strawberries, so that the cocoa butter substitute chocolate product has good taste and rich nutrition.)

1. The processing method of the cocoa butter substitute chocolate product is characterized in that the cocoa butter substitute chocolate product comprises the following components in parts by weight:

40-48 parts of cocoa butter substitute, 25-32 parts of white granulated sugar, 10-18 parts of milk powder, 12-18 parts of lactose, 0.2-0.3 part of phospholipid and 0.05-0.1 part of vanillin;

the cocoa butter substitute chocolate product is prepared by the following steps:

step one, preparing chocolate sauce:

weighing raw materials according to parts by weight, mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin to obtain a mixed raw material, adding the mixed raw material into a feed hopper (101) of fine grinding equipment, enabling the mixed raw material to fall onto a first crushing groove (114), a second crushing groove (115), a first crushing roller (116) and a second crushing roller (117), enabling the mixed raw material to pass through occlusion between the rotating first crushing roller (116) and the second crushing roller (117), further crushing, refining and mixing the mixed raw material, enabling the crushed mixed raw material to enter a fine grinding bin (108) and fall onto a second guide plate (123), enabling the crushed mixed raw material to enter a fixed grinding disc (122) and a movable grinding disc (120) through a feed port (125) of the fixed grinding disc (122), enabling the crushed mixed raw material to pass through the rotating movable grinding disc (120) and a second grinding blade (127) on the fixed grinding disc (122), Friction and grinding between the first grinding blades (126) to enable the crushed mixed raw materials to be prepared into chocolate sauce with the granularity of less than 25um in a fine grinding mode, transferring the chocolate sauce into a heat preservation cylinder to preserve heat, wherein the heat preservation temperature is 35-55 ℃;

step two, strawberry treatment:

selecting fresh mature strawberries, removing fruit stalks and calyces, cleaning, carrying out carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying, and dehydrating or drying until the water content of the strawberries is less than 5% to obtain the treated strawberries;

step three, differential pressure mixing:

and (3) mixing the processed strawberries with the chocolate sauce in a container, completely immersing the strawberries in the chocolate sauce, alternately permeating the chocolate into the tissue structure of the strawberries by positive pressure, negative pressure or positive and negative pressure to obtain a strawberry-flavored chocolate product, and finally freezing and storing the strawberry-flavored chocolate product.

2. The processing method of chocolate product containing cocoa butter substitute according to claim 1, wherein in the third step, the positive pressure is 0.5-3.0 Mpa when only positive pressure is used for permeation, the positive pressure is maintained for 20-40 min, the negative pressure vacuum degree is 100-560 pa when only negative pressure is used for permeation, the negative pressure is maintained for 20-40 min, and the alternating permeation process of positive pressure and negative pressure is as follows: the positive pressure is 0.5-3.0 Mpa, the pressure is kept for 10-20 min, the negative pressure vacuum degree is 100-560 pa, the pressure is kept for 10-20 min, and the steps are alternated for 2-3 times.

3. The processing method of chocolate product with cocoa butter substitute according to claim 1, wherein the step two of puffing and dehydrating carbon dioxide at normal temperature comprises the following specific steps: removing free water from the strawberries after removing fruit stalks and calyxes and cleaning, putting the strawberries into a reaction kettle, vacuumizing until the pressure is at least 0.08MPa and less than 0.1MPa, injecting carbon dioxide gas to ensure that the pressure in the reaction kettle reaches 1.5-10.5 MPa, keeping for 30-60 min, and reducing the pressure to normal pressure within 30-240 s to ensure that the strawberries are puffed and dehydrated.

4. The processing method of chocolate product with cocoa butter substitute according to claim 1, wherein the vacuum freeze-drying in the second step comprises the following specific steps: freezing the cleaned strawberry with the stem and the calyx removed until the internal center temperature of the strawberry is 20-30 ℃, transferring 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 20-28 h.

5. The method for processing a chocolate product containing cocoa butter substitute according to claim 1, wherein the refining device in the first step is used for preparing the chocolate paste by the following working process:

the method comprises the following steps: mixing white granulated sugar, cocoa butter replacer, milk powder, lactose, phospholipid and vanillin to obtain a mixed raw material, adding the mixed raw material into a feed hopper (101), feeding the mixed raw material into a crushing bin (102), and dropping the mixed raw material onto a first crushing groove (114), a second crushing groove (115), a first crushing roller (116) and a second crushing roller (117);

step two: starting a crushing motor (110), wherein the crushing motor (110) operates to drive a first linkage shaft (103) to rotate through a main belt pulley (109) and an auxiliary belt pulley (104), and drive a second linkage shaft (112) to rotate through a driving gear (111) and a driven gear (113), so that a first crushing roller (116) and a second crushing roller (117) are driven to continuously rotate and are meshed with each other;

step three: the mixed raw materials are further crushed, refined and mixed through the occlusion between the rotating first crushing roller (116) and the second crushing roller (117), the crushed mixed raw materials enter the fine grinding bin (108) and fall onto the second guide plate (123), and enter between the fixed grinding disc (122) and the movable grinding disc (120) through the feed inlet (125) of the fixed grinding disc (122);

step four: and starting the fine grinding motor (118), driving the movable grinding disc (120) to rotate by the operation of the fine grinding motor (118), and finely grinding the crushed mixed raw materials into chocolate sauce with the granularity smaller than 25um by friction and grinding between the second grinding edge (127) and the first grinding edge (126) on the movable grinding disc (120) and the fixed grinding disc (122).

Technical Field

The invention relates to the field of food, in particular to a processing method of a cocoa butter substitute chocolate product.

Background

Chocolate, as a popular snack food, also needs to be continuously improved in taste and flavor. Meanwhile, chocolate is a high-calorie food, but the content of protein is low, the content of fat is high, chocolate contains substances which excite the nervous system, in addition, when people eat more chocolate, tooth decay can occur, intestinal gas is increased to cause abdominal pain, so people do not eat more chocolate, strawberry is rich in nutritive value, and the strawberry is rich in 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.

However, the currently marketed strawberry chocolate products are made by methods such as coating chocolate on the surface of strawberry, filling chocolate with strawberry, and the like, and there are also preparation methods in which strawberry is cut into pieces and mixed in chocolate sauce, but the above methods still have the following disadvantages: (1) the chocolate is only combined with the surface of the strawberry, the chocolate cannot completely permeate into the tissue structure of the strawberry, the chocolate and the strawberry are in a mutually separated state and cannot be mutually blended, and the prepared strawberry-flavored chocolate product has poor taste; (2) the existing chocolate sauce has the granularity, so that the fusion difficulty of the chocolate sauce and strawberries is high.

Disclosure of Invention

In order to overcome the technical problems, the invention aims to provide a processing method of a cocoa butter replacer chocolate product, which comprises the following steps: (1) the method comprises the steps of mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin, then finely grinding to obtain a chocolate sauce material with the granularity smaller than 25um, processing the strawberries in a carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying mode to prevent loss of nutritional ingredients of the strawberries, wherein the chocolate sauce material is small in granularity, so that the chocolate sauce material and the tissue structure of the strawberries can be tightly combined together, the chocolate sauce material is permeated into the tissue structure of the strawberries by a pressure difference mixing method to realize mutual blending between the strawberry sauce material and the strawberries, the obtained cocoa butter substitute chocolate product not only keeps the original shape of the strawberries, but also increases the contact area between the strawberries and the chocolate, so that the inside of the strawberries is filled with the chocolate, the strawberry flavor and the chocolate flavor are blended together, the chocolate and the strawberry flavor, the nutrition is rich, and the problems that chocolate in the existing strawberry-flavor chocolate product cannot completely permeate into the tissue structure of strawberries, the chocolate and the strawberries are in a mutually separated state and cannot be mutually blended, and the prepared strawberry-flavor chocolate product is poor in taste are solved; (2) the method comprises the steps of mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin by using fine grinding equipment, then carrying out fine grinding to prepare chocolate sauce, mixing the white granulated sugar, the cocoa butter substitute, the milk powder, the lactose, the phospholipid and the vanillin to obtain mixed raw materials, adding the mixed raw materials into a feed hopper, allowing the mixed raw materials to enter a grinding bin, falling onto a first grinding groove, a second grinding groove, a first grinding roller and a second grinding roller, driving a first linkage shaft to rotate through a main belt pulley and an auxiliary belt pulley by the operation of a grinding motor, driving a second linkage shaft to rotate through a driving gear and a driven gear, driving the first grinding roller and the second grinding roller to continuously rotate and be mutually meshed, further grinding, refining and mixing the mixed raw materials through the meshing between the rotating first grinding roller and the second grinding roller, through on kibbling mixed raw materials gets into in the correct grinding storehouse and falls to the second guide plate, the feed inlet through deciding the mill gets into decides the mill, move between the mill, move the mill rotation through the operation drive of correct grinding motor, kibbling mixed raw materials through the second grinding sword on the pivoted moves the mill and decides the mill, the first friction between the sword of milling, the grinding, obtain chocolate sauce, current chocolate sauce granularity has been solved, make the big problem of the chocolate sauce and strawberry fusion degree of difficulty.

The purpose of the invention can be realized by the following technical scheme:

a processing method of a cocoa butter substitute chocolate product comprises the following components in parts by weight:

40-48 parts of cocoa butter substitute, 25-32 parts of white granulated sugar, 10-18 parts of milk powder, 12-18 parts of lactose, 0.2-0.3 part of phospholipid and 0.05-0.1 part of vanillin;

the cocoa butter substitute chocolate product is prepared by the following steps:

step one, preparing chocolate sauce:

weighing raw materials according to weight parts, mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin to obtain a mixed raw material, adding the mixed raw material into a feed hopper of fine grinding equipment, dropping the mixed raw material onto a first crushing groove, a second crushing groove, a first crushing roller and a second crushing roller, further crushing, refining and mixing the mixed raw material through occlusion between the first rotating crushing roller and the second rotating crushing roller, feeding the crushed mixed raw material into a fine grinding bin and dropping onto a second guide plate, feeding the crushed mixed raw material into a fixed grinding disc and a movable grinding disc through a feed inlet of the fixed grinding disc, grinding the crushed mixed raw material through friction and grinding between the second grinding blade and the first grinding blade on the movable grinding disc and the second grinding blade and the first grinding blade on the fixed grinding disc to prepare a chocolate sauce material with the granularity of less than 25 mu m by fine grinding, transferring the chocolate sauce material into a heat preservation cylinder for heat preservation, the heat preservation temperature is 35-55 ℃;

step two, strawberry treatment:

selecting fresh mature strawberries, removing fruit stalks and calyces, cleaning, carrying out carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying, and dehydrating or drying until the water content of the strawberries is less than 5% to obtain the treated strawberries;

step three, differential pressure mixing:

and (3) mixing the processed strawberries with the chocolate sauce in a container, completely immersing the strawberries in the chocolate sauce, alternately permeating the chocolate into the tissue structure of the strawberries by positive pressure, negative pressure or positive and negative pressure to obtain a strawberry-flavored chocolate product, and finally freezing and storing the strawberry-flavored chocolate product.

As a further scheme of the invention: in the third step, the positive pressure when only positive pressure is adopted for permeation is 0.5-3.0 Mpa, the pressure is kept for 20-40 min, the negative pressure vacuum degree when only negative pressure is adopted for permeation is 100-560 pa, the pressure is kept for 20-40 min, and the positive and negative pressure alternative permeation process is adopted: the positive pressure is 0.5-3.0 Mpa, the pressure is kept for 10-20 min, the negative pressure vacuum degree is 100-560 pa, the pressure is kept for 10-20 min, and the steps are alternated for 2-3 times.

As a further scheme of the invention: the carbon dioxide normal-temperature puffing dehydration in the second step comprises the following specific steps: removing free water from the strawberries after removing fruit stalks and calyxes and cleaning, putting the strawberries into a reaction kettle, vacuumizing until the pressure is at least 0.08MPa and less than 0.1MPa, injecting carbon dioxide gas to ensure that the pressure in the reaction kettle reaches 1.5-10.5 MPa, keeping for 30-60 min, and reducing the pressure to normal pressure within 30-240 s to ensure that the strawberries are puffed and dehydrated.

As a further scheme of the invention: the vacuum freeze drying in the second step comprises the following specific steps: freezing the cleaned strawberry with the stem and the calyx removed until the internal center temperature of the strawberry is 20-30 ℃, transferring 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 20-28 h.

As a further scheme of the invention: the working process of preparing the chocolate sauce by the fine grinding equipment in the first step is as follows:

the method comprises the following steps: mixing white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin to obtain a mixed raw material, adding the mixed raw material into a feed hopper, feeding the mixed raw material into a crushing bin, and dropping the mixed raw material onto a first crushing groove, a second crushing groove, a first crushing roller and a second crushing roller;

step two: starting a crushing motor, wherein the crushing motor drives a first linkage shaft to rotate through a main belt pulley and an auxiliary belt pulley in operation, and drives a second linkage shaft to rotate through a driving gear and a driven gear, so that a first crushing roller and a second crushing roller are driven to continuously rotate and are meshed with each other;

step three: the mixed raw materials are further crushed, refined and mixed through occlusion between the rotating first crushing roller and the second crushing roller, the crushed mixed raw materials enter the fine grinding bin and fall onto the second guide plate, and the mixed raw materials enter a space between the fixed grinding disc and the movable grinding disc through the feed inlet of the fixed grinding disc;

step four: the fine grinding motor is started, the fine grinding motor drives the movable grinding disc to rotate in a running mode, and the crushed mixed raw materials are subjected to friction and grinding between the second grinding edge and the first grinding edge of the movable grinding disc and the fixed grinding disc, so that the crushed mixed raw materials are finely ground to prepare the chocolate sauce with the granularity smaller than 25 um.

The invention has the beneficial effects that:

(1) the invention relates to a processing method of chocolate product with cocoa butter substitute, which is characterized in that white granulated sugar, cocoa butter substitute, milk powder, lactose, phospholipid and vanillin are mixed and then finely ground to prepare chocolate sauce with the granularity of less than 25um, strawberries are treated in a carbon dioxide normal-temperature puffing dehydration or vacuum freeze drying mode, so that the nutrient components of the strawberries are not lost, the granularity of the chocolate sauce is small, the chocolate sauce and the tissue structure of the strawberries can be tightly combined together, the chocolate sauce is permeated into the tissue structure of the strawberries by a pressure difference mixing method to realize mutual blending, the obtained chocolate product with cocoa butter substitute not only keeps the original shape of the strawberries, but also increases the contact area of the strawberries and chocolate, so that the strawberry flavor and chocolate taste are blended together, the chocolate product with the cocoa butter substitute has good taste and rich nutrition due to the mixed taste of chocolate and strawberry;

(2) the invention relates to a processing method of chocolate products with cocoa butter substitutes, which comprises the steps of mixing white granulated sugar, cocoa butter substitutes, milk powder, lactose, phospholipid and vanillin by using a fine grinding device, finely grinding to prepare chocolate sauce, mixing the white granulated sugar, the cocoa butter substitutes, the milk powder, the lactose, the phospholipid and the vanillin to obtain mixed raw materials, adding the mixed raw materials into a feed hopper, feeding the mixed raw materials into a grinding bin, dropping the mixed raw materials onto a first grinding groove, a second grinding groove, a first grinding roller and a second grinding roller, driving a first linkage shaft to rotate through a main belt pulley and an auxiliary belt pulley by the operation of a grinding motor, driving a second linkage shaft to rotate through a driving gear and a driven gear, driving the first grinding roller and the second grinding roller to continuously rotate and interlock with each other, and driving the mixed raw materials to interlock with the rotating first grinding roller and the second grinding roller, further crushing, refining and mixing the mixed raw materials, feeding the crushed mixed raw materials into a fine grinding bin and falling onto a second guide plate, feeding the crushed mixed raw materials into a space between a fixed grinding disc and a movable grinding disc through a feeding hole of the fixed grinding disc, driving the movable grinding disc to rotate through the operation of a fine grinding motor, and performing friction and grinding on the crushed mixed raw materials among a second grinding edge and a first grinding edge on the movable grinding disc and the fixed grinding disc to obtain the chocolate sauce; the fine grinding equipment crushes and refines the mixed raw materials through the first crushing roller and the second crushing roller which are meshed with each other, and further refines the crushed mixed raw materials through the fixed grinding disc and the movable grinding disc which are rubbed with each other, so that the granularity is further reduced, the method of pressure difference mixing is easier to realize, the texture structures of chocolate and strawberry can be tightly combined together, the chocolate sauce fully permeates into the texture structure of the strawberry, and the taste of the cocoa butter substitute chocolate product is further improved;

(3) according to the fine grinding equipment, the waist-shaped holes are formed in the two sides of the fixed grinding disc on the side surface of the fine grinding bin, the screw rods are symmetrically arranged on the side surface of the fixed grinding disc, the two screw rods respectively penetrate through the waist-shaped holes in the two sides, and the two screw rods are in threaded connection with the fastening nuts; this correct grinding equipment is through loosening fastening nut soon for two lead screws of deciding the mill can freely remove in both sides waist type hole, thereby make decide the mill, move the distance between the mill and can change, make this equipment can produce the chocolate sauce material of different granularities according to the production demand, this equipment application scope is wide and easy operation.

Drawings

The invention will be further described with reference to the accompanying drawings.

Figure 1 is a schematic view of the structure of the refining apparatus according to the invention;

figure 2 is a front view of the refining apparatus according to the invention;

figure 3 is a rear view of the refining apparatus according to the invention;

FIG. 4 is a schematic view of the internal structure of the pulverizing bin of the present invention;

FIG. 5 is an exploded view of FIG. 4 in accordance with the present invention;

figure 6 is a schematic view of the internal structure of the refining bin according to the invention;

FIG. 7 is an enlarged schematic view taken at A of FIG. 6 according to the present invention;

FIG. 8 is a bottom view of a fixed abrasive disk of the present invention;

fig. 9 is a top view of the movable grinding disk of the present invention.

In the figure: 101. a feed hopper; 102. a crushing bin; 103. a first linkage shaft; 104. a secondary pulley; 105. a discharge pipe; 106. a support frame; 107. a material collection box; 108. a fine grinding bin; 109. a primary pulley; 110. a grinding motor; 111. a driving gear; 112. a second linkage shaft; 113. a driven gear; 114. a first pulverizing tank; 115. a second pulverizing tank; 116. a first crushing roller; 117. a second crushing roller; 118. a fine grinding motor; 119. a first baffle; 120. a movable grinding disc; 121. a kidney-shaped hole; 122. a fixed grinding disc; 123. a second baffle; 124. a screw rod; 125. a feed inlet; 126. a first milling edge; 127. a second milling edge.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.