阅读说明：本技术 一种巧克力及其制备方法 (Chocolate and preparation method thereof ) 是由 程谦 段金戈 于 2021-07-27 设计创作，主要内容包括：本发明属于食品技术领域,特别涉及一种巧克力及其制备方法。该巧克力包括n个层叠设置的巧克力层,制备所述巧克力的巧克力浆料的种类为m；n和m为大于等于2的正整数；该巧克力的制备方法为：制备所述m种巧克力浆料；将所述巧克力浆料喷涂到承载体上冷却固化,形成巧克力层,制得所述巧克力。本发明所提供的巧克力具有多种风味,增加了原有巧克力的类型以及颜色因素；引入多层结构以及颜色因素,为巧克力成品增添了视觉效果,有利于增强产品对消费者的吸引力；采用喷涂工艺逐层成型,工艺简单,实现连续成型,提高了巧克力的制备产能。(The invention belongs to the technical field of food, and particularly relates to chocolate and a preparation method thereof. The chocolate comprises n chocolate layers which are arranged in a stacked mode, and the type of chocolate paste for preparing the chocolate is m; n and m are positive integers of 2 or more; the preparation method of the chocolate comprises the following steps: preparing the m chocolate pastes; spraying the chocolate slurry on a supporting body, cooling and solidifying to form a chocolate layer, and thus obtaining the chocolate. The chocolate provided by the invention has various flavors, and the types and color factors of the original chocolate are increased; the multilayer structure and the color factor are introduced, so that the visual effect is added to the finished chocolate product, and the attraction of the product to consumers is enhanced; the chocolate is formed layer by adopting a spraying process, the process is simple, the continuous forming is realized, and the preparation capacity of the chocolate is improved.)

1. A chocolate comprising n chocolate layers arranged in a stack; the type of chocolate mass for preparing the chocolate is m; n and m are positive integers of 2 or more.

2. The chocolate according to claim 1, wherein the m chocolate mass comprises different amounts of lipid and non-lipid substances, respectively; the mass percentage of the lipid substances is 25-65%; the mass percentage of the non-lipid substances is 35-75%.

3. A process for the preparation of a chocolate according to any one of claims 1 to 2 comprising the steps of:

(1) preparing the m chocolate pastes;

(2) spraying the chocolate slurry on a supporting body, cooling and solidifying to form a chocolate layer, and thus obtaining the chocolate.

4. A method of manufacture according to claim 3 wherein the chocolate layer is obtained by:

respectively controlling the temperature of the chocolate paste and the temperature of the supporting body; the temperature of the chocolate paste is 32-45 ℃, and the temperature of the bearing body is 2-15 ℃;

spraying the chocolate mass on the carrier body in a relative moving mode through at least one nozzle, and cooling and solidifying to obtain the chocolate layer.

5. The method of claim 4, further comprising: before spraying, adjusting the distance between the nozzle and the carrier to control the spraying area of the nozzle; the distance between the nozzle and the bearing body is 20-200 mm.

6. The method of manufacturing according to claim 5, further comprising: before spraying, adjusting the distance between the nozzles to control the spraying areas corresponding to the nozzles respectively; the distance between every two nozzles is 0.3-3 m.

7. The method of claim 6, wherein: before spraying, the spraying areas corresponding to the nozzles are controlled to be distributed in a stacked mode.

8. The method of claim 4, further comprising: arranging the bearing body on conveying equipment before spraying;

during spraying, the carrier moves to a relative movement state along with the conveying equipment;

the relative movement state is relative translation, relative tilting, relative rotation or relative lifting.

9. The method of claim 3, further comprising preparing at least one non-chocolate mass: spraying the at least one non-chocolate mass onto the carrier or the plurality of chocolate layers arranged in a stack to cool and solidify as a filling or coating of the chocolate.

10. The method of claim 9, wherein the non-chocolate mass comprises a raw material composition comprising at least one of nut spread, fruit spread, flavored spread, nut portions, fruit powder, flavor powder, nut pieces, fruit pieces, and cereal pieces.

Technical Field

The invention belongs to the technical field of food, and particularly relates to chocolate and a preparation method thereof.

Background

Chocolate, has become a well known and well appreciated food product that consumers prefer. The chocolate structure is generally solid chocolate, filled chocolate or a layer of chocolate covered on the solid chocolate or filled chocolate. The forming preparation process of chocolate is generally casting forming, injection molding, coating forming or coating forming, and the chocolate with more than 2 kinds of multiple flavors and rich and colorful visual effects is difficult to construct by adopting the processes. In addition, the existing chocolate forming process belongs to intermittent forming, continuous forming is difficult to achieve, the chocolate forming capacity is reduced, and the chocolate production cost is increased.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the invention provides chocolate and a preparation method thereof, which solve the problems of little chocolate taste, little visual effect, low forming productivity and the like caused by the existing chocolate forming process.

In particular, a first aspect of the invention provides a chocolate comprising n chocolate layers arranged in a stack; the type of chocolate mass for preparing the chocolate is m; n and m are positive integers of 2 or more.

According to one embodiment of the invention, n is not less than m, at least two chocolate layers correspond to the same type of pulp and each chocolate layer corresponds to a type of pulp of 1.

According to one embodiment of the invention, n is not less than m, at least two chocolate layers correspond to the same type of slurry and at least one chocolate layer corresponds to a type of slurry greater than 1.

According to one embodiment of the invention, n is less than m and at least one chocolate layer corresponds to a size type greater than 1.

According to one embodiment of the invention, the m chocolate mass types respectively comprise different contents of lipid substances and non-lipid substances; the mass percentage of the lipid substances is 25-65%; the mass percentage of the non-lipid substances is 35-75%.

According to an embodiment of the present invention, the lipid material is 25 to 50% by mass; the mass percentage of the non-lipid substances is 50-75%.

According to one embodiment of the invention, the chocolate layer is sprayed.

According to one embodiment of the invention, the chocolate layer is sprayed in spots or sprays from a plurality of nozzles, the number of the plurality being at least 2.

According to an embodiment of the present invention, n is 3 to 10.

According to an embodiment of the present invention, n is 3 to 8.

According to an embodiment of the present invention, m is 2 to 10.

According to an embodiment of the present invention, m is 2 to 8.

According to one embodiment of the invention, the chocolate layer corresponds to 1-8 types of pulp.

According to one embodiment of the invention, the chocolate layer corresponds to 1-5 types of pulp.

According to one embodiment of the invention, the chocolate layer has a pattern which is at least one of animal figures, plant figures, numbers, text.

According to one embodiment of the invention, the chocolate mass for preparing the chocolate has 2-5 colors.

According to one embodiment of the invention, the chocolate mass from which the chocolate is made is of the colour type 2, the chocolate masses of different colours alternating to form adjacently arranged chocolate layers.

According to an embodiment of the present invention, the chocolate has at least two flavors, and the flavors are not limited to

Bitter, very bitter, sweet, very sweet, salty, very spicy, very sour.

According to one embodiment of the invention, the taste of each chocolate layer comprises 1 to 8.

According to one embodiment of the invention the taste of adjacent chocolate layers is the same.

According to an embodiment of the present invention, the chocolate mass is not limited to cocoa butter replacer chocolate mass, pure cocoa butter chocolate mass, a mixed mass of pure cocoa butter and cocoa butter replacer chocolate, and chocolate mass of a water and oil mixed structure.

According to one embodiment of the invention, the chocolate mass is not limited to milk chocolate mass, sweet chocolate mass, bitter sweet chocolate mass, semi-sweet chocolate mass or white chocolate mass.

According to one embodiment of the invention the chocolate further comprises at least one non-chocolate layer located in the centre and/or cover of the chocolate layer.

According to one embodiment of the invention the chocolate further comprises 2 non-chocolate layers, the non-chocolate layers being located in the filling and the cover of the chocolate layer respectively.

According to one embodiment of the invention, the chocolate further comprises 3 non-chocolate layers, 1 of which is located in the centre of the chocolate layer; 2 of said non-chocolate layers are located in the coating of said chocolate layers.

According to one embodiment of the invention, the non-chocolate layer comprises at least one of nut butter, fruit jam, flavored jam, nut flour, fruit powder, flavor powder, nut particles, fruit particles, cereal particles.

Specifically, the second aspect of the present invention provides a method for preparing the above chocolate, comprising the steps of:

(1) preparing the m chocolate pastes;

(2) spraying the chocolate slurry on a supporting body, cooling and solidifying to form a chocolate layer, and thus obtaining the chocolate.

According to one embodiment of the invention, in step (1), the type m of chocolate mass is greater than the number n of chocolate layers.

According to one embodiment of the invention, in step (1), the type m of chocolate mass is equal to the number n of chocolate layers.

According to one embodiment of the invention, in step (1), the type m of chocolate mass is less than the number n of chocolate layers.

According to one embodiment of the invention, in step (2), the spraying is spot or atomized.

According to one embodiment of the present invention, in the step (2), the spraying is atomized spraying.

According to one embodiment of the invention, in the step (2), x chocolate mass materials are sprayed on the supporting body in sequence to be cooled and solidified to form a chocolate layer, wherein x is a positive integer greater than 2.

According to one embodiment of the invention, in the step (2), the chocolate paste of the 1 st type is sprayed on the carrier body to be cooled and solidified to form a chocolate layer of the 1 st type; spraying the 2 nd chocolate mass on the surface of the 1 st chocolate layer to cool and solidify to form a 2 nd chocolate layer; … … the chocolate mass in x is sprayed on the surface of the chocolate layer n-1 to cool and solidify to form the chocolate layer n.

According to one embodiment of the invention, in the step (2), the 1 st chocolate mass and the 2 nd chocolate mass are sprayed on the carrier in sequence to be cooled and solidified to form a first chocolate layer; spraying the 3 rd chocolate mass on the surface of the 1 st chocolate layer to cool and solidify to form a 2 nd chocolate layer; the 1 st chocolate mass and the 4 th chocolate mass were sprayed sequentially onto the 2 nd chocolate layer.

According to an embodiment of the present invention, further comprising step (3): the cooled solidified chocolate layer is cut to the desired size and shape.

According to one embodiment of the invention, the shape of the cut chocolate is not limited to rectangular, square, polygonal, numerical, animal.

According to one embodiment of the invention, the chocolate mass is prepared by the following method:

(b-1) uniformly mixing the lipid substances and the non-lipid substances to obtain a mixture;

(b-2) grinding the mix to a small particle material;

(b-3) liquefying and emulsifying the small-particle materials to obtain chocolate paste.

According to an embodiment of the present invention, the lipid material is 25 to 65% by mass; the mass percentage of the non-lipid substances is 35-75%.

According to one embodiment of the invention, the lipid-like substance comprises a lipid and an emulsifier; the oil is at least one of vegetable oil, animal oil and synthetic oil.

According to an embodiment of the present invention, the vegetable fat is at least one of cocoa butter, cocoa butter replacer, refined palm oil, palm kernel oil, and refined coconut oil; the animal fat is at least one of butter and anhydrous cream; the synthetic oil is cocoa butter substitute, mixed oil of cocoa butter substitute or mixed oil of cocoa butter substitute; the emulsifier is one of a single emulsifier, a plurality of emulsifiers and a compound emulsifier; the emulsifier is natural emulsifier or artificial emulsifier.

According to one embodiment of the invention, the non-lipid material comprises one or more of white granulated sugar, lactose, sugar alcohols, sweeteners, cocoa products, milk, anhydrous glucose syrup, maltodextrin, glucose-fructose syrup, and nuts, grains, starches.

According to one embodiment of the invention, the non-lipid material comprises at least one of protein, dietary fiber, minerals, lactic acid bacteria, edible fungi, medicinal and edible substances, pigments, food grade flavors and fragrances, thickeners.

According to one embodiment of the invention, the small particle material has a particle size of 15 to 35 μm.

According to an embodiment of the present invention, the method for preparing chocolate mass further comprises the steps (b-4): and further stirring and insulating the chocolate paste to ensure that the chocolate paste is fully homogenized and stable.

According to one embodiment of the invention, the chocolate layer is obtained by:

(a-1) controlling the temperature of the chocolate mass and the carrier respectively; the temperature of the chocolate paste is 32-45 ℃, and the temperature of the bearing body is 2-15 ℃;

(a-2) spraying the chocolate mass on the carrier in a relative movement manner through at least one nozzle, and cooling and solidifying to obtain the chocolate layer.

According to one embodiment of the invention, the temperature of the chocolate mass is adjusted by a tempering machine.

According to one embodiment of the invention, the temperature of the chocolate mass is detected by a temperature sensor and the real-time temperature of the chocolate mass is fed back.

According to one embodiment of the invention, the temperature of the chocolate mass is adjusted to 35-42 ℃ by a temperature adjuster.

According to one embodiment of the invention, the tempering machine automatically stops the heating action of the chocolate mass when the real-time temperature of the chocolate mass is above 45 ℃.

According to one embodiment of the invention, the tempering machine automatically starts the heating action of the chocolate mass when the real-time temperature of the chocolate mass is below 32 ℃.

According to one embodiment of the invention, the temperature of the carrier body is regulated by means of a cooling tunnel device.

According to one embodiment of the invention, the temperature of the carrier body is adjusted by adjusting the cooling tunnel temperature of the cooling tunnel device.

According to one embodiment of the invention, the temperature of the cooling tunnel equipment is controlled to be-10-15 ℃ in consideration of certain error range of temperature transfer.

According to one embodiment of the invention, the cooling tunnel temperature of the cooling tunnel equipment is controlled to be 0-13 ℃.

According to one embodiment of the invention, the spraying is carried out using an electric or pneumatic spraying device.

According to one embodiment of the invention, the spraying is achieved using a pneumatic spray system.

According to an embodiment of the present invention, the diameter of the nozzle is 1.0 to 2.0 mm.

According to one embodiment of the invention, the nozzle has an orifice diameter of 1.0 mm.

According to one embodiment of the invention, the nozzle has an orifice diameter of 2.0 mm.

According to one embodiment of the invention, the nozzles are arranged in rows above or laterally to the carrier body.

According to one embodiment of the present invention, further comprising the step (a-3): before spraying, adjusting the distance between the nozzle and the carrier to control the spraying area of the nozzle; the distance between the nozzle and the bearing body is 20-200 mm.

According to one embodiment of the present invention, further comprising the step (a-4): before spraying, adjusting the distance between the nozzles to control the spraying areas corresponding to the nozzles respectively; the distance between every two nozzles is 0.3-3 m.

According to one embodiment of the present invention, further comprising the step (a-5): before spraying, the spraying areas corresponding to the nozzles are controlled, so that the spraying areas are distributed in a stacked mode, and at least two spraying areas are located in the same layer.

According to one embodiment of the present invention, further comprising the step (a-6): before spraying, the bearing body is arranged on a conveying device; during spraying, the carrier moves to a relative movement state along with the conveying equipment; the relative movement state is relative translation, relative tilting, relative rotation or relative lifting. Wherein the carrier can be integrated with a conveying device, and the chocolate mass is directly sprayed on the upper surface of the conveying device during spraying; the carrier may also be separate from the conveying device, for example: the conveying device is horizontally arranged above the conveying device, clamped to the conveying device, riveted to the conveying device and bonded to the conveying device.

According to one embodiment of the invention, the conveying device is a conveyor belt comprising a carrying section; when spraying, the bearing part moves to a relative movement state along with the conveyor belt.

According to one embodiment of the invention, the carrier body is a carrier mold which is connected to the conveying device in a relatively stationary manner; and during spraying, the bearing mold moves to a relative movement state along with the conveying equipment.

According to one embodiment of the invention, the carrier body is a carrier container which is connected to the transport device in a relatively stationary manner; and when spraying, the bearing container moves to a relative movement state along with the conveying equipment.

According to an embodiment of the present invention, the relatively stationary connection is not limited to the carrier body being plugged, riveted, glued, or snapped onto the transport device.

According to an embodiment of the invention, the carrier is inserted into the transport device when the relative movement is a relative translation.

According to one embodiment of the present invention, further comprising the step (a-7): during spraying, the supporting body is translated, a plurality of nozzles arranged in rows coat a plurality of chocolate sizing agents on the supporting body layer by layer, and the multilayer chocolate is obtained after cooling and solidification.

According to one embodiment of the present invention, further comprising the step (a-7): and during spraying, the supporting body is rotated, a plurality of nozzles arranged in rows spray a plurality of chocolate slurry onto the supporting body layer by layer at the same time, and annular or arc-shaped multilayer chocolate is obtained after cooling and solidification.

According to an embodiment of the present invention, the method for preparing chocolate further comprises step (4): preparing at least one non-chocolate mass; and (5) spraying the at least one non-chocolate paste on the carrier or the plurality of chocolate layers which are arranged in a stacked manner, and cooling and solidifying the chocolate to form the chocolate filling or coating layer.

According to one embodiment of the invention, the non-chocolate paste comprises at least one of nut butter, fruit jam, flavoured jam, nut flour, fruit powder, flavour powder, nut particles, fruit particles, cereal particles.

According to one embodiment of the invention, the non-chocolate paste is a fruit jam, and the raw material composition of the fruit jam comprises white granulated sugar, glucose, refined vegetable oil, fruit powder, edible essence and an emulsifier;

according to one embodiment of the present invention, the fruit powder is not limited to blueberry powder, strawberry powder, mango powder.

According to one embodiment of the invention, the fruit jam is obtained by:

(c-1) fully mixing the white granulated sugar, the glucose and the fruit powder to obtain a mixture;

(c-2) adding the water and the mixture into a pot, and heating with soft fire;

(c-3) heating to 90-95 ℃, and decocting until the mixture is completely dissolved;

and (c-4) adding refined vegetable oil, edible essence and an emulsifier at the constant temperature of 90-95 ℃ to obtain the fruit jam.

Compared with the prior art, the invention has the following beneficial effects:

(1) the chocolate layer is formed layer by adopting a spraying process, the process is simple, the continuous forming is realized, and the preparation capacity of the chocolate is improved;

(2) chocolate raw materials with multiple tastes are adopted, so that the types and color factors of chocolate are increased;

(3) the multilayer structure and the color factor are introduced, so that the visual effect is added to the finished chocolate product, and the attraction of the chocolate to consumers is enhanced.

Detailed Description

In order to make the technical solutions of the present invention more apparent to those skilled in the art, the following examples are given for illustration. It should be noted that the following examples are not intended to limit the scope of the claimed invention.

The starting materials, reagents or apparatuses used in the following examples are conventionally commercially available or can be obtained by conventionally known methods, unless otherwise specified.

Example 1

A chocolate comprising 4 chocolate layers arranged in a stack. The first layer is dark chocolate, the second layer is brown chocolate, the third layer is white chocolate, and the fourth layer is powdered chocolate. The following raw material components of each chocolate:

the dark chocolate comprises the following raw material components in percentage by weight: 45% of CBS cocoa butter substitute (namely lauric acid type cocoa butter substitute), 20% of cocoa powder, 30% of white granulated sugar, 4% of lactose, 0.5% of edible essence and 0.5% of emulsifier; the brown chocolate comprises the following raw material components in percentage by weight: 40% of CBS cocoa butter substitute, 5% of cocoa powder, 30% of white granulated sugar, 5% of lactose, 10% of peanut butter, 5% of hazelnut butter, 4% of pistachio jam, 0.5% of edible essence and 0.5% of emulsifier;

the white chocolate comprises the following raw material components in percentage by weight: 45% of CBS cocoa butter substitute, 20% of milk powder, 30% of white granulated sugar, 4% of lactose, 0.5% of edible essence and 0.5% of emulsifier;

the powder chocolate comprises the following raw materials in percentage by weight: 45% of CBS cocoa butter substitute, 20% of milk powder, 30% of white granulated sugar, 4% of strawberry powder, 0.5% of edible essence and 0.5% of emulsifier.

The preparation method of the chocolate comprises the following steps:

(1) preparing brown chocolate paste: respectively and uniformly mixing CBS cocoa butter substitute, cocoa powder, white granulated sugar, lactose, peanut butter, hazelnut paste, pistachio nut paste, edible essence and an emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the emulsified slurry is fully homogenized and stabilized to obtain brown chocolate slurry; the heat preservation state is realized by a heat preservation cup, a heat preservation pot or a heat preservation furnace;

(2) preparing a dark chocolate paste: respectively and uniformly mixing CBS cocoa butter substitute, cocoa powder, white granulated sugar, lactose, edible essence and an emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the slurry is fully homogenized and stabilized to obtain dark chocolate slurry; the emulsifier is natural emulsifier;

(3) preparing white chocolate paste: respectively and uniformly mixing 0.5% of CBS cocoa butter substitute, milk powder, white granulated sugar, lactose and edible essence and an emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the materials to obtain emulsified slurry; stirring and aging the emulsified slurry in a heat preservation state to ensure that the emulsified slurry is fully homogenized and stabilized to obtain white chocolate slurry;

(4) preparing powder chocolate slurry: respectively and uniformly mixing CBS cocoa butter substitute, milk powder, white granulated sugar, strawberry powder, edible essence and an emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the emulsified slurry is fully homogenized and stabilized to obtain powder chocolate slurry;

(5) adjusting the temperature of the dark chocolate paste, the brown chocolate paste, the white chocolate paste and the powdered chocolate paste to be 32-45 ℃ by a temperature adjusting machine;

(6) respectively connecting the black chocolate slurry, the brown chocolate slurry, the white chocolate slurry and the powdered chocolate slurry with 4 rows of electric spraying nozzles (the electric spraying nozzles are electric spraying guns produced by Jinhua Otto hardware tools Co., Ltd., the model is JSR80009/S, and the calibers of the spraying nozzles are 1.3mm) which are sequentially arranged; adjusting the distance between the nozzles of the electric spraying nozzles and the conveying belt within the range of 20-200 mm, so that the chocolate sprayed by each row of chocolate nozzles can completely cover the corresponding chocolate layer on the surface of the conveying belt;

(7) starting cooling tunnel equipment, and controlling the temperature of the conveying belt to be between 2 and 15 ℃;

(8) and sequentially opening the first row to the fourth row of spray heads, spraying the chocolate paste onto the conveyor belt layer by layer, cooling and solidifying the chocolate in the cooling tunnel, cutting the solidified chocolate into the required size and shape at the outlet of the cooling tunnel, and then collecting and packaging.

Example 2

A chocolate comprising 5 chocolate layers arranged in a stack. The first layer is dark chocolate, the second layer is milk chocolate, the third layer is coffee chocolate, the fourth layer is white chocolate and the fifth layer is cheese chocolate. The following raw material components of each chocolate:

the dark chocolate comprises the following raw material components in percentage by weight: 30% of cocoa butter, 20% of cocoa liquor, 10% of cocoa powder, 30% of white granulated sugar, 4% of lactose, 5% of full cream milk powder, 0.5% of edible essence and 0.5% of emulsifier;

the milk chocolate comprises the following raw material components in percentage by weight: 30% of cocoa butter, 20% of full cream milk powder, 10% of cocoa powder, 30% of white granulated sugar, 5% of whey powder, 4% of lactose, 0.5% of edible essence and 0.5% of emulsifier;

the coffee chocolate comprises the following raw material components in percentage by weight: 30% of cocoa butter, 20% of cocoa liquor, 10% of cocoa powder, 30% of white granulated sugar, 5% of coffee powder, 4% of lactose, 0.5% of edible essence and 0.5% of emulsifier;

the white chocolate comprises the following raw material components in percentage by weight: 30% of cocoa butter, 20% of full cream milk powder, 10% of skim milk powder, 30% of white granulated sugar, 4% of lactose, 5% of whey powder, 0.5% of edible essence and 0.5% of emulsifier;

the cheese chocolate comprises the following raw materials in percentage by weight: 30% of cocoa butter, 20% of cocoa liquor, 10% of cheese powder, 30% of white granulated sugar, 4% of lactose, 5% of full cream milk powder, 0.5% of edible essence and 0.5% of emulsifier.

The preparation method of the chocolate comprises the following steps:

(1) preparing a dark chocolate paste: respectively and uniformly mixing cocoa butter, cocoa liquor, cocoa powder, white granulated sugar, lactose, full cream milk powder, edible essence and an emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the slurry is fully homogenized and stabilized to obtain dark chocolate slurry;

(2) preparing milk chocolate slurry: respectively and uniformly mixing cocoa butter, whole milk powder, cocoa powder, white granulated sugar, whey powder, lactose, edible essence and an emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the emulsified slurry is fully homogenized and stabilized to obtain milk chocolate slurry;

(3) preparation of coffee chocolate slurry: respectively and uniformly mixing cocoa butter, cocoa liquor, cocoa powder, white granulated sugar, coffee powder, lactose, edible essence and an emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the slurry is fully homogenized and stabilized to obtain coffee chocolate slurry;

(4) preparing white chocolate paste: respectively and uniformly mixing cocoa butter, whole milk powder, skim milk powder, white granulated sugar, lactose, whey powder, edible essence and an emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the emulsified slurry is fully homogenized and stabilized to obtain white chocolate slurry;

(5) preparing cheese chocolate paste: respectively and uniformly mixing cocoa butter, cocoa liquor, cheese powder, white granulated sugar, lactose, full cream milk powder, edible essence and an emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the slurry is fully homogenized and stabilized to obtain cheese chocolate slurry;

(6) controlling the temperature of the black chocolate paste, the milk chocolate paste, the coffee chocolate paste, the white chocolate paste and the cheese chocolate paste to be 32-45 ℃ by a temperature regulator;

(7) respectively connecting the black chocolate paste, the milk chocolate paste, the coffee chocolate paste, the white chocolate paste and the cheese chocolate paste with 5 rows of electric spraying nozzles (the electric spraying nozzles are electric spraying guns produced by Jinhua Otto hardware tools Co., Ltd., the model is JSR80009/S, and the calibers of the nozzles are 1.0mm) which are sequentially arranged; adjusting the distance between the nozzles of the electric spraying nozzles and the conveying belt within the range of 20-200 mm, so that the chocolate sprayed by each row of chocolate nozzles can completely cover the chocolate layer on the surface of the conveying belt;

(8) starting a cooling tunnel, and controlling the temperature of the conveying belt to be between 2 and 15 ℃;

(9) and sequentially opening the first row to the fifth row of spray heads, spraying the chocolate paste onto the conveyor belt layer by layer, cooling and solidifying in the cooling tunnel, cutting the solidified chocolate into the required size and shape at the outlet of the cooling tunnel, and then collecting and packaging.

Example 3

A chocolate comprises 3 layers arranged in a stack. The first layer is dark chocolate, the second layer is fruit jam, and the third layer is white chocolate. The following raw material components of each chocolate and fruit jam are as follows:

the dark chocolate comprises the following raw material components in percentage by weight: 45% of CBS cocoa butter substitute, 20% of cocoa powder, 30% of white granulated sugar, 4% of lactose, 0.5% of edible essence and 0.5% of emulsifier;

the white chocolate comprises the following raw material components in percentage by weight: 45% of CBS cocoa butter substitute, 20% of milk powder, 30% of white granulated sugar, 4% of lactose, 0.5% of edible essence and 0.5% of emulsifier;

the fruit jam comprises the following raw materials in percentage by weight: 35% of white granulated sugar, 30% of purified water, 20% of anhydrous glucose, 5% of refined vegetable oil, 5% of blueberry powder, 4% of strawberry powder, 0.5% of edible essence and 0.5% of emulsifier.

The preparation method of the chocolate comprises the following steps:

(1) preparing a dark chocolate paste: respectively and uniformly mixing CBS cocoa butter substitute, cocoa powder, white granulated sugar, lactose, edible essence and an emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the slurry is fully homogenized and stabilized to obtain dark chocolate slurry;

(2) preparing white chocolate paste: respectively and uniformly mixing CBS cocoa butter substitute, milk powder, white granulated sugar, lactose, edible essence and emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the emulsified slurry is fully homogenized and stabilized to obtain white chocolate slurry;

(3) preparing the fruit jam: fully mixing white granulated sugar, anhydrous glucose, blueberry powder and strawberry powder to obtain a mixture; adding water into a soup-making pot with a stirring paddle, heating with soft fire, and adding the mixed materials; after the feeding is finished, heating to 90-95 ℃ until the powder is completely dissolved and dispersed in the material; adding refined vegetable oil, edible essence and an emulsifier at the constant temperature of 90-95 ℃ to emulsify and blend fragrance of the fruit jam to obtain the fruit jam;

(4) controlling the temperature of the black chocolate slurry and the white chocolate slurry to be 32-45 ℃ and the temperature of the fruit chocolate slurry to be 30-50 ℃ by a temperature regulator;

(5) respectively connecting the black chocolate paste, the fruit jam and the white chocolate paste with 3 rows of sequentially arranged electric spraying nozzles (the electric spraying nozzles are electric spraying guns produced by Jinhua Otto hardware tools Co., Ltd., the model is JSR80009/S, and the caliber of each nozzle is 2.0 mm); adjusting the distance between the nozzles of each electric spraying nozzle and the conveying belt within the range of 20-200 mm, so that the chocolate sprayed by each row of nozzles can completely cover the chocolate layer on the surface of the conveying belt;

(6) starting a cooling tunnel, and controlling the temperature of the conveying belt to be between 2 and 15 ℃;

(7) and sequentially opening the first row to the third row of spray heads, spraying the chocolate paste onto the conveyor belt layer by layer, cooling and solidifying in the cooling tunnel, cutting the solidified chocolate into the required size and shape at the outlet of the cooling tunnel, and then collecting and packaging.

Example 4

A chocolate comprises 3 chocolate layers arranged in a stacked manner, wherein the first layer is brown chocolate, the second layer is white chocolate, and the third layer is formed by mixing brown chocolate and fresh flower chocolate. The following raw material components of each chocolate:

the brown chocolate comprises the following raw material components in percentage by weight: 40% of CBS cocoa butter substitute, 30% of white granulated sugar, 10% of whole milk powder, 10% of whey powder, 5% of cocoa powder, 4% of lactose, 0.5% of edible essence and 0.5% of emulsifier;

the white chocolate comprises the following raw material components in percentage by weight: 45% of CBS cocoa butter substitute, 20% of milk powder, 30% of white granulated sugar, 4% of lactose, 0.5% of edible essence and 0.5% of emulsifier;

the fresh flower chocolate comprises the following raw materials in percentage by weight: 5% of palm oil, 40% of cocoa butter, 35% of white granulated sugar, 4% of lactose, 10% of maltodextrin, 5% of whey powder, 4% of rose pollen, 0.5% of edible essence and 0.5% of emulsifier.

The preparation method of the chocolate comprises the following steps:

(1) preparing brown chocolate paste: respectively and uniformly mixing CBS cocoa butter substitute, white granulated sugar, whole milk powder, whey powder, cocoa powder, lactose, edible essence and an emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the emulsified slurry is fully homogenized and stabilized to obtain brown chocolate slurry;

(2) preparing white chocolate paste: respectively and uniformly mixing CBS cocoa butter substitute, milk powder, white granulated sugar, lactose, edible essence and emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the emulsified slurry is fully homogenized and stabilized to obtain white chocolate slurry;

(3) preparing fresh flower chocolate paste: respectively and uniformly mixing palm oil, cocoa butter, white granulated sugar, lactose, maltodextrin, whey powder, rose powder, edible essence and an emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the slurry is fully homogenized and stabilized to obtain fresh flower chocolate slurry;

(4) controlling the temperature of the brown chocolate slurry, the white chocolate slurry and the fresh flower chocolate slurry to be 32-45 ℃ by a temperature regulator;

(5) respectively connecting the brown chocolate paste and the white chocolate paste with a first row and a second row of 3 rows of sequentially arranged electric spraying nozzles (the electric spraying nozzles are electric spraying guns produced by Jinhua Otto hardware tools Co., Ltd., model number is JSR80009/S, and the caliber of each nozzle is 1.8 mm); alternately connecting the brown chocolate mass and the fresh flower chocolate mass to a third row of spray heads; adjusting the distance between the nozzles of the electric spraying nozzles and the conveying belt within the range of 20-200 mm, so that the chocolate sprayed by each row of chocolate nozzles can completely cover the chocolate layer on the surface of the conveying belt;

(6) starting a cooling tunnel, and controlling the temperature of the conveying belt to be between 2 and 15 ℃;

(7) and sequentially opening the first row to the third row of spray heads, spraying the chocolate paste onto the conveyor belt layer by layer, cooling and solidifying in the cooling tunnel, cutting the solidified chocolate into the required size and shape at the outlet of the cooling tunnel, and then collecting and packaging.

Example 5

The chocolate comprises 5 chocolate layers which are stacked, wherein the first layer is black chocolate, the second layer is dark brown chocolate, the third layer is light brown chocolate, the fourth layer is white chocolate, and the fifth layer is formed by orderly arranging black chocolate, dark brown chocolate and white chocolate in color bar patterns. The following raw material components of each chocolate:

the dark chocolate comprises 30% of cocoa butter, 20% of cocoa liquor, 10% of cocoa powder, 30% of white granulated sugar, 4% of lactose, 5% of full cream milk powder, 0.5% of edible essence and 0.5% of emulsifier by weight;

the dark brown chocolate comprises, by weight, 35% of cocoa butter, 15% of cocoa powder, 25% of white granulated sugar, 10% of water-soluble dietary fiber, 10% of full cream milk powder, 4% of skim milk powder, 0.5% of edible essence and 0.5% of emulsifier;

the light brown chocolate comprises, by weight, 30% of cocoa butter, 20% of full-cream milk powder, 5% of cocoa powder, 30% of white granulated sugar, 5% of whey powder, 5% of hazelnut powder, 4% of lactose, 0.5% of edible essence and 0.5% of emulsifier;

the white chocolate comprises, by weight, 30% of cocoa butter, 20% of full-cream milk powder, 10% of skim milk powder, 30% of white granulated sugar, 4% of lactose, 5% of whey powder, 0.5% of edible essence and 0.5% of emulsifier.

The preparation method of the chocolate comprises the following steps:

(1) preparing a dark chocolate paste: respectively and uniformly mixing 30% of cocoa butter, 20% of cocoa liquor, 10% of cocoa powder, 30% of white granulated sugar, 4% of lactose, 5% of full cream milk powder, 0.5% of edible essence and 0.5% of emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the slurry is fully homogenized and stabilized to obtain dark chocolate slurry;

(2) preparing a dark brown chocolate paste: respectively and uniformly mixing 35% of cocoa butter, 15% of cocoa powder, 25% of white granulated sugar, 10% of water-soluble dietary fiber, 10% of full-cream milk powder, 4% of skim milk powder, 0.5% of edible essence and 0.5% of emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the emulsified slurry is fully homogenized and stabilized to obtain dark brown chocolate slurry;

(3) preparing light brown chocolate paste: respectively and uniformly mixing 30% of cocoa butter, 20% of full cream milk powder, 5% of cocoa powder, 30% of white granulated sugar, 5% of whey powder, 5% of hazelnut powder, 4% of lactose, 0.5% of edible essence and 0.5% of emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the emulsified slurry is fully homogenized and stabilized to obtain light brown chocolate slurry;

(4) preparing white chocolate paste: respectively and uniformly mixing 30% of cocoa butter, 20% of full cream milk powder, 10% of skim milk powder, 30% of white granulated sugar, 4% of lactose, 5% of whey powder, 0.5% of edible essence and 0.5% of emulsifier to obtain a mixture; adding the mixture into grinding equipment for grinding to obtain a material with the granularity of 15-35 mu m; liquefying and emulsifying the material; stirring and aging the emulsified slurry in a heat preservation state to ensure that the emulsified slurry is fully homogenized and stabilized to obtain white chocolate slurry;

(5) controlling the temperature of the dark chocolate sizing agent, the dark brown chocolate sizing agent, the light brown chocolate sizing agent and the white chocolate sizing agent to be 32-45 ℃ by a temperature regulator;

(6) the black chocolate slurry, the dark brown chocolate slurry, the light brown chocolate slurry and the white chocolate slurry are respectively connected with the 1 st row to the 4 th row of 5 rows of electric spraying nozzles (the electric spraying nozzles are electric spraying guns produced by Jinhua Otto hardware tools Co., Ltd., the model is JSR80009/S, and the caliber of the spraying nozzle is 1.5mm) which are arranged in sequence; alternately connecting the dark chocolate mass, the dark brown chocolate mass and the white chocolate mass to a 5 th row of spray heads; adjusting the distance between the nozzles of the electric spraying nozzles and the conveying belt within the range of 20-200 mm, so that the chocolate sprayed by each row of chocolate nozzles can completely cover the chocolate layer on the surface of the conveying belt;

(7) starting a cooling tunnel, and controlling the temperature of the conveying belt to be between 2 and 15 ℃;

(8) and sequentially opening the first row to the fifth row of spray heads, spraying the chocolate paste onto the conveyor belt layer by layer, cooling and solidifying in the cooling tunnel, cutting the solidified chocolate into the required size and shape at the outlet of the cooling tunnel, and then collecting and packaging.

The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.