阅读说明：本技术 一种低脂巧克力及其生产工艺 (Low-fat chocolate and production process thereof ) 是由 陈刚 赵琨 吕阿芳 陈伟光 于 2020-05-21 设计创作，主要内容包括：本发明公开一种低脂巧克力及其生产工艺,本发明通过增加乳清蛋白的添加,能够模拟脂肪润滑的口感,使得制备得到的低脂巧克力在保证口感的同时具有低的脂肪含量,处理时乳清蛋白经过高速混合处理以及湿热处理后变性,通过黄原胶的添加,有效稳定乳清蛋白,避免生产低脂巧克力过程中乳清蛋白聚集而造成体积变大,黄原胶能够稳定颗粒间的间距,保证制备得到的低脂巧克力的蓬松润滑感,同时还能起到增稠和润滑口感的作用,经过试验测得,制备得到的低脂巧克力的脂肪含量为5-8％,蛋白含量为12-15％。(The invention discloses a low-fat chocolate and a production process thereof, the invention can simulate the mouthfeel of fat lubrication by adding whey protein, so that the prepared low-fat chocolate has low fat content while ensuring the mouthfeel, the whey protein is denatured after high-speed mixing treatment and damp-heat treatment during treatment, the whey protein is effectively stabilized by adding xanthan gum, the phenomenon that the volume of the low-fat chocolate is increased due to whey protein aggregation in the process of producing the low-fat chocolate is avoided, the xanthan gum can stabilize the spacing among particles, the fluffy and smooth feeling of the prepared low-fat chocolate is ensured, and the low-fat chocolate can play roles in thickening and lubricating the mouthfeel at the same time, and the fat content of the prepared low-fat chocolate is 5-8% and the protein content is 12-15% as measured by tests.)

1. The low-fat chocolate is characterized by being prepared from the following raw materials in parts by weight: 12-26 parts of cocoa powder, 30-60 parts of white granulated sugar, 10-25 parts of skim milk powder, 0.15-1.8 parts of whey protein, 0.002-0.03 part of xanthan gum, 1-3 parts of vegetable oil, 0.5-2.5 parts of maltitol and 1-14 parts of water;

wherein the low-fat chocolate is prepared by the following steps:

the method comprises the following steps: weighing xanthan gum, putting into a high-speed mixer, pouring hot water into the high-speed mixer, stirring to obtain a first material liquid, and taking out for later use;

step two: weighing water and whey protein powder, pouring water into the whey protein powder for heat treatment, putting the whey protein powder into a high-speed mixer for stirring after the heat treatment, obtaining a feed liquid II after stirring, and taking out the feed liquid II for later use;

step three: pouring the first material liquid and the second material liquid into a high-speed mixer, adding white granulated sugar, skim milk powder and maltitol, stirring to obtain a mixed liquid, and taking out for later use;

step four: weighing cocoa powder and vegetable oil, heating, then putting into a high-speed mixer, stirring, adding the mixed solution under the stirring condition after the cocoa powder is completely dissolved, and stirring to obtain a chocolate stock solution;

step five: pouring chocolate stock solution into a stock solution feeding hopper of shaping equipment, leading the chocolate stock solution into a conveying cylinder through a hose, downwards pushing a first motor through a first cylinder piston rod, driving a connecting plate to descend by the first motor, downwards pushing a lifting plate through the connecting plate by the connecting plate in cooperation with a piston rod of a second cylinder, extending a telescopic rod on the lifting plate to further drive a positioning rod and a top plate to descend, inserting the positioning rod into a corresponding positioning hole on a mould shell, covering the top plate above a mould cavity on the mould shell, driving a conveying screw rod to rotate through a first motor output shaft, conveying the chocolate stock solution in the conveying cylinder out of an annular hole at the bottom of a die plate by the conveying screw rod, feeding the chocolate stock solution into the mould cavity, driving the connecting plate to descend through the conveying cylinder to drive the die plate to descend from a groove, and die-molding the chocolate stock solution in the mould cavity by the die plate, the cooling water pump is started, the cooling water pump conveys cooling water to the circulating pipe through the water inlet pipe and the water outlet pipe, the cooling water of the circulating pipe cools and shapes chocolate stock solution in the mold cavity, low-fat chocolate is formed, the mold pressing plate ascends after the shaping, the mold pressing plate moves out of the mold cavity, then the fourth cylinder piston rod pulls the connecting block, the connecting block drives the mold shell to move out of the shaping box, meanwhile, the connecting block drives the water inlet pipe and the water outlet pipe to movably penetrate through the positioning plate, the water inlet pipe and the water outlet pipe drive the cooling water pump to slide on the supporting table, and the mold shell slides to a position between the two guide.

2. A low-fat chocolate according to claim 1 prepared from the following raw materials in parts by weight: 12 parts of cocoa powder, 30 parts of white granulated sugar, 10 parts of skim milk powder, 0.15 part of lactalbumin, 0.002 part of xanthan gum, 1 part of vegetable oil, 0.5-2.5 parts of maltitol and 1 part of water.

3. A production process of low-fat chocolate is characterized by comprising the following steps:

the method comprises the following steps: weighing xanthan gum, putting into a high-speed mixer, pouring hot water into the high-speed mixer, stirring to obtain a first material liquid, and taking out for later use;

step two: weighing water and whey protein powder, pouring water into the whey protein powder for heat treatment, putting the whey protein powder into a high-speed mixer for stirring after the heat treatment, obtaining a feed liquid II after stirring, and taking out the feed liquid II for later use;

step three: pouring the first material liquid and the second material liquid into a high-speed mixer, adding white granulated sugar, skim milk powder and maltitol, stirring to obtain a mixed liquid, and taking out for later use;

step four: weighing cocoa powder and vegetable oil, heating, then placing into a high-speed mixer for first stirring, and after the cocoa powder is completely dissolved, adding the mixed liquor for second stirring to obtain a chocolate stock solution;

step five: pouring chocolate stock solution into a stock solution feeding hopper of shaping equipment, leading the chocolate stock solution into a conveying cylinder through a hose, downwards pushing a first motor through a first cylinder piston rod, driving a connecting plate to descend by the first motor, downwards pushing a lifting plate through the connecting plate by the connecting plate in cooperation with a piston rod of a second cylinder, extending a telescopic rod on the lifting plate to further drive a positioning rod and a top plate to descend, inserting the positioning rod into a corresponding positioning hole on a mould shell, covering the top plate above a mould cavity on the mould shell, driving a conveying screw rod to rotate through a first motor output shaft, conveying the chocolate stock solution in the conveying cylinder out of an annular hole at the bottom of a die plate by the conveying screw rod, feeding the chocolate stock solution into the mould cavity, driving the connecting plate to descend through the conveying cylinder to drive the die plate to descend from a groove, and die-molding the chocolate stock solution in the mould cavity by the die plate, the cooling water pump is started, the cooling water pump conveys cooling water to the circulating pipe through the water inlet pipe and the water outlet pipe, the cooling water of the circulating pipe cools and shapes chocolate stock solution in the mold cavity, low-fat chocolate is formed, the mold pressing plate ascends after the shaping, the mold pressing plate moves out of the mold cavity, then the fourth cylinder piston rod pulls the connecting block, the connecting block drives the mold shell to move out of the shaping box, meanwhile, the connecting block drives the water inlet pipe and the water outlet pipe to movably penetrate through the positioning plate, the water inlet pipe and the water outlet pipe drive the cooling water pump to slide on the supporting table, and the mold shell slides to a position between the two guide.

4. The process for producing low-fat chocolate according to claim 3, wherein the stirring time of the high-speed mixer in the first step is 5-10min, and the stirring speed is 6000-.

5. A process for the production of a low fat chocolate according to claim 3 wherein the heat treatment time in step two is 20-45min, the heat treatment temperature is 80-90 ℃, the stirring time in the high speed mixer is 5-15min, and the stirring speed is 8000-10000 r/min.

6. A process for preparing a low-fat chocolate according to claim 3 wherein the mixing time of the high-speed mixer in step three is 10-15min, and the mixing speed is 10000-12000 r/min.

7. The process for producing low-fat chocolate according to claim 3, wherein the heating time in step four is 20-30min, the heating temperature is 60-80 ℃, the stirring time for the first stirring is 15-20min, the stirring speed is 6000-7000r/min, the stirring time for the second stirring is 10-15min, and the stirring speed is 8000-9000 r/min.

8. A process according to claim 3, wherein the sizing apparatus is operated as follows:

the method comprises the following steps: pouring a chocolate stock solution into a stock solution feeding hopper, leading the chocolate stock solution into a conveying cylinder through a hose, driving a first motor downwards by a piston rod of a first air cylinder, driving a connecting plate to descend by the first motor, driving a lifting plate downwards by the connecting plate in cooperation with a piston rod of a second air cylinder, extending a telescopic rod on the lifting plate, further driving a positioning rod and a top plate to descend, inserting the positioning rod into a corresponding positioning hole on a formwork, and covering the top plate above a mold cavity on the formwork;

step two: then the output shaft of the first motor drives the conveying screw to rotate, the conveying screw conveys the chocolate stock solution in the conveying cylinder out of an annular hole at the bottom of the pressing template, the chocolate stock solution enters the mold cavity, the piston rod of the second air cylinder contracts after the conveying is finished to drive the connecting plate to descend, and further the pressing template is driven to descend from the groove through the conveying cylinder, the pressing template performs compression molding on the chocolate stock solution in the mold cavity, a cooling water pump is started, the cooling water pump conveys cooling water to the circulating pipe through a water inlet pipe and a water outlet pipe, and the cooling water of the circulating pipe cools and shapes the chocolate stock solution in the mold cavity to form low-fat chocolate;

step three: after the shaping, the die pressing plate rises, the die pressing plate moves out of the die cavity, then the fourth cylinder piston rod pulls the connecting block, the connecting block drives the die shell to move out of the shaping box, meanwhile, the connecting block drives the water inlet pipe and the water outlet pipe to movably penetrate through the positioning plate, the water inlet pipe and the water outlet pipe drive the cooling water pump to slide on the supporting table, the die shell slides to a position between the two guide plates, and the formed low-fat chocolate can be taken out of the die cavity.

Technical Field

The invention relates to the technical field of chocolate production, and particularly relates to low-fat chocolate and a production process thereof.

Background

Chocolate, native to central and south america, is produced in narrow and long zones with equator less than 18 degrees north and south latitude as its main ingredient, cocoa beans. When the cocoa product is used as a beverage, the cocoa product is usually called as 'hot chocolate' or cacao powder, and the cocoa product (cocoa butter, cocoa liquor or cocoa powder) white granulated sugar or sweetener is used as a main raw material, dairy products and food additives are added or not added, and the cocoa product is prepared into the food by a specific process.

Patent document (201710936966.X) discloses a desiccated coconut chocolate which is crispy in chocolate feel, simple to process and quick. The desiccated coconut chocolate has good taste, but has high fat content and low protein content. The nutrition can not be sufficiently supplemented when the eater eats the food, and the weight of the eater is easily increased. Meanwhile, the existing chocolate is usually prepared by a mould in the production process, and the chocolate can be produced only by putting the mould into cooling and shaping equipment for shaping after the mould is prepared. The chocolate stock solution is easy to agglomerate before a die in the existing chocolate production process, so that the produced chocolate is irregular in shape, and meanwhile, the chocolate is placed into cooling and shaping equipment after the die is formed, so that the production efficiency of the chocolate is not high. After the chocolate is shaped, an operator needs to take the mold out of the shaping equipment and then take the chocolate out of the mold, so that the whole operation is inconvenient.

Disclosure of Invention

The invention aims to provide low-fat chocolate and a production process thereof, and solves the following technical problems: (1) the addition of whey protein can simulate the mouthfeel of fat lubrication, so that the prepared low-fat chocolate has low fat content while the mouthfeel is ensured, the whey protein is denatured after high-speed mixing treatment and damp-heat treatment during treatment, the whey protein is effectively stabilized by adding xanthan gum, the volume increase caused by whey protein aggregation in the process of producing the low-fat chocolate is avoided, the interval between particles can be stabilized by the xanthan gum, the fluffy and smooth feel of the prepared low-fat chocolate is ensured, and the functions of thickening and lubricating the mouthfeel are also achieved; (2) the chocolate stock solution is poured into a stock solution feeding hopper, the chocolate stock solution enters a conveying cylinder through the guide of a hose, a piston rod of a first air cylinder pushes a first motor downwards, the first motor drives a connecting plate to descend, the connecting plate is matched with a piston rod of a second air cylinder to push a lifting plate downwards, a telescopic rod on the lifting plate extends to further drive a positioning rod and a top plate to descend, the positioning rod is inserted into a corresponding positioning hole on a mould shell, the top plate covers the upper part of a mould cavity on the mould shell to avoid the situation of defective products of the chocolate mould pressing, an output shaft of the first motor drives a conveying screw rod to rotate, the conveying screw rod conveys the chocolate stock solution in the conveying cylinder out of an annular hole at the bottom of a mould plate, the chocolate stock solution enters the mould cavity, the piston rod of the second air cylinder contracts to drive the connecting plate to descend after the conveying is finished, and then the dynamic pressure mould plate, the cooling water pump is started, the cooling water pump conveys cooling water to the circulating pipe through the water inlet pipe and the water outlet pipe, the cooling water of the circulating pipe cools and shapes the chocolate stock solution in the mold cavity, and low-fat chocolate is formed, so that the technical problems that the chocolate stock solution is easy to agglomerate before mold pressing and the shaping efficiency of the chocolate is low in the prior art are solved; (3) the die pressing plate rises after the design, the die pressing plate moves out from the die cavity, then fourth cylinder piston rod pulling connecting block, the connecting block drives the mould shell and shifts out from the design incasement, the connecting block drives the inlet tube simultaneously, the outlet pipe activity passes the locating plate, inlet tube and outlet pipe drive cooling water pump slide on a supporting bench, the mould shell slides to between two deflectors, can follow the low fat chocolate after the shaping in the die cavity, the difficult clearance of mould shell of chocolate modular system among the solution prior art, the difficult technical problem who takes out of chocolate.

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

a low-fat chocolate is prepared from the following raw materials in parts by weight: 12-26 parts of cocoa powder, 30-60 parts of white granulated sugar, 10-25 parts of skim milk powder, 0.15-1.8 parts of whey protein, 0.002-0.03 part of xanthan gum, 1-3 parts of vegetable oil, 0.5-2.5 parts of maltitol and 1-14 parts of water;

wherein the low-fat chocolate is prepared by the following steps:

the method comprises the following steps: weighing xanthan gum, putting into a high-speed mixer, pouring hot water into the high-speed mixer, stirring to obtain a first material liquid, and taking out for later use;

step two: weighing water and whey protein powder, pouring water into the whey protein powder for heat treatment, putting the whey protein powder into a high-speed mixer for stirring after the heat treatment, obtaining a feed liquid II after stirring, and taking out the feed liquid II for later use;

step three: pouring the first material liquid and the second material liquid into a high-speed mixer, adding white granulated sugar, skim milk powder and maltitol, stirring to obtain a mixed liquid, and taking out for later use;

step four: weighing cocoa powder and vegetable oil, heating, then putting into a high-speed mixer, stirring, adding the mixed solution under the stirring condition after the cocoa powder is completely dissolved, and stirring to obtain a chocolate stock solution;

step five: pouring chocolate stock solution into a stock solution feeding hopper of shaping equipment, wherein the chocolate stock solution enters a conveying cylinder through the guide of a hose, a piston rod of a first air cylinder downwards pushes a first motor, the first motor drives a connecting plate to descend, the connecting plate is matched with a piston rod of a second air cylinder to downwards push a lifting plate, a telescopic rod on the lifting plate extends to further drive a positioning rod and a top plate to descend, the positioning rod is inserted into a corresponding positioning hole on a mould shell, the top plate covers the upper part of a mould cavity on the mould shell, the mould shell in the shaping equipment enables a mould pressing plate to be aligned to the mould cavity when the mould pressing is carried out by matching with the positioning rod, the situation that defective products are produced when the mould pressing is carried out on the chocolate is prevented, then an output shaft of the first motor drives a conveying screw rod to rotate, the conveying screw rod conveys the chocolate stock solution in the conveying cylinder out, after the chocolate is conveyed, the piston rod of the second air cylinder contracts to drive the connecting plate to descend, so that the compression die plate is driven to descend from the groove through the conveying cylinder, the compression die plate is used for compression molding of the chocolate stock solution in the die cavity, the chocolate stock solution is conveyed into the die cavity through the design of the conveying cylinder, the viscous chocolate stock solution is further scattered while the chocolate stock solution is conveyed, the phenomenon of caking before the chocolate stock solution is molded is prevented, the compression molded chocolate stock solution can be directly cooled and molded through the circulating pipe in the die shell, the molding effect of the chocolate is better, the production efficiency is higher, the cooling water pump is started, the cooling water is conveyed to the circulating pipe through the water inlet pipe and the water outlet pipe, the cooling water of the circulating pipe cools and molds the chocolate stock solution in the die cavity, the molded chocolate is low in fat, the compression die plate ascends after molding, and the, then fourth cylinder piston rod pulling connecting block, the connecting block drives the mould shell and shifts out from the design incasement, the connecting block drives the inlet tube simultaneously, the locating plate is passed in the outlet pipe activity, the inlet tube slides on a supporting bench with the outlet pipe drive cooling water pump, the mould shell slides to between two deflectors, can follow the low fat chocolate after the shaping in the die cavity, through above structural design, the mould shell can follow the automatic shifting out of design incasement after the chocolate is stereotyped, conveniently take out the low fat chocolate after the design, also conveniently clear up the mould shell simultaneously.

Further, the stirring time of the high-speed mixer in the step one is 5-10min, and the stirring speed is 6000-.

Further, the heat treatment time in the second step is 20-45min, the heat treatment temperature is 80-90 ℃, the stirring time of the high-speed mixer is 5-15min, and the stirring speed is 8000-10000 r/min.

Further, the stirring time of the high-speed mixer in the third step is 10-15min, and the stirring speed is 10000-12000 r/min.

Further, the heating time in the fourth step is 20-30min, the heating temperature is 60-80 ℃, the stirring time for the first stirring is 15-20min, the stirring speed is 6000-.

The working process of the sizing equipment is as follows:

the method comprises the following steps: pouring a chocolate stock solution into a stock solution feeding hopper, leading the chocolate stock solution into a conveying cylinder through a hose, driving a first motor downwards by a piston rod of a first air cylinder, driving a connecting plate to descend by the first motor, driving a lifting plate downwards by the connecting plate in cooperation with a piston rod of a second air cylinder, extending a telescopic rod on the lifting plate, further driving a positioning rod and a top plate to descend, inserting the positioning rod into a corresponding positioning hole on a formwork, and covering the top plate above a mold cavity on the formwork;

step two: then the output shaft of the first motor drives the conveying screw to rotate, the conveying screw conveys the chocolate stock solution in the conveying cylinder out of an annular hole at the bottom of the pressing template, the chocolate stock solution enters the mold cavity, the piston rod of the second air cylinder contracts after the conveying is finished to drive the connecting plate to descend, and further the pressing template is driven to descend from the groove through the conveying cylinder, the pressing template performs compression molding on the chocolate stock solution in the mold cavity, a cooling water pump is started, the cooling water pump conveys cooling water to the circulating pipe through a water inlet pipe and a water outlet pipe, and the cooling water of the circulating pipe cools and shapes the chocolate stock solution in the mold cavity to form low-fat chocolate;

step three: after the shaping, the die pressing plate rises, the die pressing plate moves out of the die cavity, then the fourth cylinder piston rod pulls the connecting block, the connecting block drives the die shell to move out of the shaping box, meanwhile, the connecting block drives the water inlet pipe and the water outlet pipe to movably penetrate through the positioning plate, the water inlet pipe and the water outlet pipe drive the cooling water pump to slide on the supporting table, the die shell slides to a position between the two guide plates, and the formed low-fat chocolate can be taken out of the die cavity.

The invention has the beneficial effects that:

(1) according to the low-fat chocolate and the production process thereof, the whey protein is added, so that the mouthfeel of the prepared low-fat chocolate is simulated, the low-fat chocolate has low fat content while the mouthfeel is guaranteed, the whey protein is denatured after high-speed mixing treatment and damp-heat treatment during treatment, the whey protein is effectively stabilized by adding xanthan gum, the phenomenon that the whey protein is aggregated in the process of producing the low-fat chocolate to cause the volume enlargement is avoided, the xanthan gum can stabilize the spacing among particles, the fluffy and smooth feeling of the prepared low-fat chocolate is guaranteed, and the functions of thickening and lubricating the mouthfeel are achieved, and the fat content of the prepared low-fat chocolate is 5-8% and the protein content is 12-15% as measured by experiments;

(2) pouring chocolate stock solution into a stock solution feeding hopper, leading the chocolate stock solution into a conveying cylinder through a hose, driving a first motor downwards by a piston rod of a first air cylinder, driving a connecting plate to descend by the first motor, driving a lifting plate downwards by the connecting plate in cooperation with a piston rod of a second air cylinder, extending a telescopic rod on the lifting plate, further driving a positioning rod and a top plate to descend, inserting the positioning rod into a corresponding positioning hole on a mould shell, covering the top plate above a mould cavity on the mould shell, leading a mould shell in the shaping equipment to be aligned with the mould cavity when the mould pressing plate is pressed through the design of the positioning hole in cooperation with the positioning rod, preventing the situation that inferior-quality products are produced when the mould pressing of the chocolate is pressed, driving a conveying screw rod to rotate through an output shaft of the first motor, conveying the chocolate stock solution in the conveying cylinder out of an annular hole at the bottom of the mould pressing plate by the conveying screw rod, the pressure die plate is driven to descend from the groove through the conveying cylinder, the pressure die plate is used for die forming of the chocolate stock solution in the die cavity, the cooling water pump is started, the cooling water pump conveys cooling water to the circulating pipe through the water inlet pipe and the water outlet pipe, the cooling water of the circulating pipe cools and shapes the chocolate stock solution in the die cavity, low-fat chocolate is formed, the chocolate stock solution is conveyed into the die cavity through the design of the conveying cylinder, the viscous chocolate stock solution is further scattered while the chocolate stock solution is conveyed, the phenomenon that the chocolate stock solution is caked before being shaped is prevented, the chocolate stock solution after die forming can be directly cooled and shaped through the circulating pipe in the die shell, the shaping effect of the chocolate is better, and the production efficiency is higher;

(3) the die plate rises after the design, the die plate moves out from the die cavity, then fourth cylinder piston rod pulling connecting block, the connecting block drives the mould shell and shifts out from the design incasement, the connecting block drives the inlet tube simultaneously, the outlet pipe activity passes the locating plate, inlet tube and outlet pipe drive cooling water pump slide on a supporting bench, the mould shell slides to between two deflectors, can follow the low fat chocolate after the shaping in the die cavity, through above structural design, the mould shell can follow the automatic migration of design incasement after the chocolate design, conveniently take out the low fat chocolate after the design, also conveniently clear up the mould shell simultaneously, therefore, the clothes hanger is strong in practicability.

Drawings

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

FIG. 1 is a schematic view of the structure of the setting apparatus of the present invention;

FIG. 2 is a schematic view of the construction of a mold shell of the setting apparatus of the present invention;

FIG. 3 is an internal structure view of a mold shell of the setting apparatus of the present invention;

FIG. 4 is a bottom view of the top plate of the sizing device of the present invention;

FIG. 5 is a view showing the internal structure of a setting box of the setting device of the present invention;

FIG. 6 is a view showing the internal structure of a transfer cylinder of the setting device of the present invention.

In the figure: 1. a support table; 2. shaping box; 3. a cooling water pump; 4. a first cylinder; 5. feeding the stock solution into a hopper; 6. a first motor; 7. a connecting plate; 8. a conveying screw; 9. a delivery cartridge; 10. a lifting plate; 11. a second cylinder; 12. a hose; 13. a telescopic rod; 14. a top plate; 15. positioning a rod; 16. a groove; 17. pressing the template; 18. an annular aperture; 21. a formwork; 22. positioning holes; 23. a mold cavity; 24. a circulation pipe; 25. connecting blocks; 26. a water inlet pipe; 27. a water outlet pipe; 28. positioning a plate; 29. a guide plate; 30. and a fourth cylinder.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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.

Please refer to FIGS. 1-6