阅读说明：本技术 一种牛奶巧克力糖衣表情豆的制备 (Preparation of milk chocolate sugar-coated expression bean ) 是由 唐洁明 卢剑钊 于 2021-01-22 设计创作，主要内容包括：本发明公开了一种牛奶巧克力糖衣表情豆的制备方法,步骤1)芯子的制备、步骤2)芯子预涂、步骤3)涂白色糖衣、步骤4)涂黄色糖衣、步骤5)抛光、步骤6)干燥、步骤7)印表情。本发明适合除巧克力芯子以外的其他滚制产品芯子,比如杏仁、花生、葡萄干、硬糖、明胶软糖、压片糖、软式口香糖以及形状规则的药丸药片,本发明对表面不平整的芯子,或者水分含量较高的芯子的效果更加明显,产品品质稳定,表面平整,色泽好,不易褪色,无发粘烊化或破碎脱壳等问题,生产时间大大缩短,效率高。(The invention discloses a preparation method of milk chocolate sugar-coated expression beans, which comprises the steps of 1) core preparation, 2) core pre-coating, 3) white sugar coating, 4) yellow sugar coating, 5) polishing, 6) drying and 7) expression printing. The invention is suitable for rolling product cores except chocolate cores, such as almonds, peanuts, raisins, hard candies, gelatin soft candies, tabletting candies, soft chewing gums and pill tablets with regular shapes.)

1. A preparation method of milk chocolate sugar-coated expression beans is characterized by comprising the following steps:

step 1) core preparation, namely heating pure fat milk chocolate to 42 ℃ for crystal breaking and melting, firstly cooling the pure fat milk chocolate to 29 ℃, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate to form 2.0 g/core by a double-roller wheel;

step 2) core precoating: the core is added into the pear-shaped sugar coating pan, the pan body is rotated to roll the core, and the pre-coating liquid is added to ensure that the surface of the core is covered with the pre-coating liquid;

step 3), white sugar coating: adding white syrup, rolling the sugar coating pan, drying each core after being stained with syrup by blowing cold air, adding white syrup again after the core is not sticky, and then blowing air;

step 4), yellow sugar coating: adding yellow syrup, rolling the sugar coating pan, drying each core after being stained with the syrup by blowing cold air, adding the yellow syrup again after the core is not sticky, and then blowing air;

step 5) polishing: moving the product into a polishing pot, slowly adding polishing powder, rolling, then slowly adding polishing oil, rolling, and blowing by a fan;

step 6) drying: drying the product in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50 percent to balance and volatilize water in the sugar coating and simultaneously stably cure the chocolate;

and 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

2. The method of claim 1, wherein the cores have a weight of 2.0 g/pellet.

3. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:

the addition amount of the pre-coating liquid is 0.8-1.2 wt% of the weight of the core, wherein the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment and then mixing and crushing the mixture by a mixing and crushing process.

4. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:

and 3) adding white syrup accounting for 0.5-0.7 wt% of the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding the white syrup accounting for 0.5-0.7 wt% of the weight of the cores again after the cores are not sticky, and then blowing, wherein the white syrup is formed by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum.

5. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:

the step 4) is specifically as follows: adding yellow syrup 0.5-0.7 wt% of the core weight, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup 0.5-0.7 wt% of the core weight again after the core is not sticky, and then blowing, wherein the yellow sugar coating is formed by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow pigment and Arabic gum.

6. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:

step 5) polishing: the manufacturing method comprises the following steps of moving a product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25-30r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of that of a core, then rolling for 20min, then slowly adding polishing oil, the adding amount of the polishing oil is 0.14 wt% of that of the core, then rolling for 2min, starting a fan, and blowing for 6 min.

7. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:

step 6) drying: the product is dried for 6-12h in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50 percent to balance and volatilize the water in the sugar coating and simultaneously stably cure the chocolate.

8. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:

the pre-coating powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of (96.25-96.75) to (2.8-3) to (0.45-0.75) and then mixing and crushing through a mixing and crushing process.

9. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:

the white syrup is prepared by uniformly mixing 96.5-97 wt% to 1.1-1.4 wt% to 0.58-0.6 wt% to 1.21-1.5 wt% of maltose syrup, water, titanium dioxide and Arabic gum.

10. The method of producing milk chocolate-coated expressive beans as claimed in claim 1, wherein:

the yellow sugar coating is prepared by uniformly mixing 96.5-95.9 wt% of maltose syrup, 1.8-1.89 wt% of titanium dioxide, 0.09-0.097 wt% of lemon yellow pigment and 1-1.3 wt% of Arabic gum, and the solid content is 68-72%.

Technical Field

The invention belongs to the field of food, and particularly relates to a preparation method of milk chocolate sugar-coated expression beans.

Background

Sugar coating: refers to an operation of coating a suitable coating layer on the surface of the tablet in order to isolate the tablet from the outside. The coated tablets are called "cores", the coating material is called "coating material" and the coated tablets are called "coated tablets". In the food field, sugar coating refers to the appearance of a layer of structure. The sugar-coated chocolate ball refers to a snack product coated with a layer of chocolate. The sugar-coated chocolate ball is generally sweet but not greasy, has unique taste and is deeply favored by consumers.

The sugar-coated chocolate in the industry has the product quality problems that the sugar coating is easy to crack, including impact cracking and high-temperature cracking, the surface of the sugar coating is not bright and the like. In addition, the precoating layer in the prior art is generally selected from sugar coating glue → rolling coating → repeating for 10-20 times → adding powdered sugar for drying, and the operation is complicated, the processing time is long, the cost is high, and the time is consumed.

Disclosure of Invention

The invention aims to provide a preparation method of milk chocolate sugar-coated expression beans, which has the advantages of stable product quality, smooth surface, good color, difficult fading, no problems of melting, crushing and shelling and the like, greatly shortened production time, high efficiency and low cost.

A preparation method of milk chocolate sugar-coated expressive beans comprises the following steps:

step 1) core preparation, namely heating pure fat milk chocolate to 42 ℃ for crystal breaking and melting, firstly cooling the pure fat milk chocolate to 29 ℃, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate to form 2.0 g/core by a double-roller wheel;

step 2) core precoating: the core is added into the pear-shaped sugar coating pan, the pan body is rotated to roll the core, and the pre-coating liquid is added to ensure that the surface of the core is covered with the pre-coating liquid;

step 3), white sugar coating: adding white syrup, rolling the sugar coating pan, drying each core after being stained with syrup by blowing cold air, adding white syrup again after the core is not sticky, and then blowing air;

step 4), yellow sugar coating: adding yellow syrup, rolling the sugar coating pan, drying each core after being stained with the syrup by blowing cold air, adding the yellow syrup again after the core is not sticky, and then blowing air;

step 5) polishing: moving the product into a polishing pot, slowly adding polishing powder, rolling, then slowly adding polishing oil, rolling, and blowing by a fan;

step 6) drying: drying the product in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50 percent to balance and volatilize water in the sugar coating and simultaneously stably cure the chocolate;

and 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

Preferably, the core weight is 2.0 g/piece.

The specific method of step 1) may be: step 1) preparation of cores, namely heating pure fat milk chocolate to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into 2.0 g/core by using a double-roller.

Preferably, the precoating liquid is added in an amount of 0.8 to 1.2 wt% based on the weight of the core, wherein the precoating liquid is prepared by mixing precoating powder with water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment and then mixing and crushing the mixture by a mixing and crushing process.

Preferably, the step 3) is specifically: adding 0.5-0.7 wt% of white syrup, rolling the sugar coating pan, blowing cold air to dry each core after the core is stained with the syrup, adding 0.5-0.7 wt% of white syrup again after the core is not stained with hands, and then blowing, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum.

Preferably, the step 4 specifically includes: adding yellow syrup 0.5-0.7 wt% of the core weight, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup 0.5-0.7 wt% of the core weight again after the core is not sticky, and then blowing, wherein the yellow sugar coating is formed by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow pigment and Arabic gum.

Preferably, step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25-30r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding polishing oil, the adding amount of the polishing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

preferably, step 6) drying: the product is dried for 6-12h in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50 percent to balance and volatilize the water in the sugar coating and simultaneously stably cure the chocolate.

Preferably, the precoated powder is prepared by mixing and crushing white sugar, Arabic gum and a white pigment according to the mass ratio of (96.25-96.75) to (2.8-3) to (0.45-0.75) through a mixing and crushing process.

Preferably, the white syrup is prepared by uniformly mixing 96.5-97 wt% of maltose syrup, 1.1-1.4 wt% of titanium dioxide and 1.21-1.5 wt% of Arabic gum.

Preferably, the yellow sugar coating is prepared by uniformly mixing 96.5-95.9 wt% of maltose syrup, 1.8-1.89 wt% of titanium dioxide, 0.09-0.097 wt% of lemon yellow pigment and 1-1.3 wt% of Arabic gum, and the solid content is 68-72%.

In a preferred mode of the invention, the preparation method of the sugar-coated chocolate expression beans comprises the following steps:

step 1) preparation of a core, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, firstly cooling the pure fat milk chocolate to 29 ℃, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into a spherical core through a double-roller wheel, wherein the weight of the core is 2.0 g;

step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;

step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;

step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;

step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.

And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

Compared with the prior art, the invention is suitable for rolling product cores except chocolate cores, such as almonds, peanuts, raisins, hard candies, gelatin soft candies, tabletting candies, soft chewing gums and pill tablets with regular shapes.

The invention improves the process of precoating the isolating layer on the product, saves the manufacturing time, and reduces the collision fracture and high-temperature fracture probability of the product; meanwhile, the problem that the surface of the sugar coating is not bright is solved, and the expression patterns can be transferred on the surface.

Detailed Description

The present invention will be described in further detail with reference to specific embodiments in order to make the technical field better understand the scheme of the present invention.

Description of the raw materials

	Manufacturer(s)	Model number
			Pure fat milk chocolate	Bailejialibao (Suzhou) Coca Ltd	CHM-Q90369NVEX
Arabic gum	Norwalk (Suzhou) food Co., Ltd	-
			First grade white granulated sugar	Shandong Yongtai sugar industry Co., Ltd	First grade white granulated sugar
Maltose syrup	GUANGZHOU SHUANGQIAO Co.,Ltd.	75％
			Titanium dioxide	Oriental Keel economic and trade Co Ltd	W101
Lemon yellow pigment	HUBEI FANYA BIOTECHNOLOGY Co.,Ltd.	Low concentration of
			Polishing powder	Norwalk (Suzhou) food Co., Ltd	Polishing powder
Polishing oil	Jofu food industry Co Ltd	Capol 425M

Example 1

The milk chocolate sugar-coated expression bean is prepared by the following method:

step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;

step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;

step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;

step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding the yellow syrup which accounts for 0.6 wt% of the weight of the cores after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;

step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.

And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

Example 2

The milk chocolate sugar-coated expression bean is prepared by the following method:

step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;

step 2) core precoating: the core is added into the pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added, the surface of the core is covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 0.8 wt% of the weight of the core, and the pre-coating liquid is prepared by mixing pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.25:3:0.75, and then mixing and crushing through a mixing and crushing process;

step 3), white sugar coating: adding 0.7 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.7 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.1:0.6: 1.3;

step 4), yellow sugar coating: adding yellow syrup which accounts for 0.7 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.7 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.6:1.89:0.09:0.22:1.3, and the solid content is 68%;

step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 30r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 6h for balance, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.

And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

Example 3

The milk chocolate sugar-coated expression bean is prepared by the following method:

step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;

step 2) core precoating: the core is added into the pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added, the surface of the core is covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1.2 wt% of the weight of the core, wherein the pre-coating liquid is prepared by mixing pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.25:3:0.75, and then mixing and crushing through a mixing and crushing process;

step 3), white sugar coating: adding 0.5 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.5 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 96.5:1.4:0.6: 1.5;

step 4), yellow sugar coating: adding yellow syrup which accounts for 0.5 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.5 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.9:1.8:0.09:0.21:1, and the solid content is 72%;

step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50 percent for drying for 12 hours for balance, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.

And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

Comparative example 1

The sugar-coated chocolate beans were prepared as follows:

step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;

step 2) core precoating: the core is added into the pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added, the surface of the core is covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 0.6 wt% of the weight of the core, and the pre-coating liquid is prepared by mixing pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;

step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air to reach 2.5g, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;

step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;

step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.

And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

Comparative example 2

The sugar-coated chocolate beans were prepared as follows:

step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;

step 2) core precoating: the core is added into the pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added, the surface of the core is covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1.5 wt% of the weight of the core, wherein the pre-coating liquid is prepared by mixing pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;

step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;

step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;

step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.

And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

Comparative example 3

The sugar-coated chocolate beans were prepared as follows:

step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;

step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;

step 3), white sugar coating: adding white syrup accounting for 1.2 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding the white syrup accounting for 1.2 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;

step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;

step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.

And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

Comparative example 4

The sugar-coated chocolate beans were prepared as follows:

step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;

step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;

step 3), white sugar coating: adding 0.4 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.4 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;

step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;

step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.

And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

Comparative example 5

The sugar-coated chocolate beans were prepared as follows:

step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;

step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;

step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;

step 4), yellow sugar coating: adding yellow syrup which accounts for 1.2 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding the yellow syrup which accounts for 1.2 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;

step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.

And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

Comparative example 6

The sugar-coated chocolate beans were prepared as follows:

step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;

step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;

step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;

step 4), yellow sugar coating: adding yellow syrup which accounts for 0.4 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.4 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;

step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.

And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

Comparative example 7

The sugar-coated chocolate beans were prepared as follows:

step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;

step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;

step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;

step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;

step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 12-18 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 25r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.

And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

Comparative example 8

The sugar-coated chocolate beans were prepared as follows:

step 1) core preparation, namely heating pure fat milk chocolate with the grease content of 38% to 42 ℃ for crystal breaking and melting, cooling the pure fat milk chocolate to 29 ℃ by using a temperature regulator, then cooling to 26 ℃, finally heating to 28 ℃, and extruding the pure fat milk chocolate into spherical cores with the weight of 2.0g by using a double-roller;

step 2) core precoating: the core is added into a pear-shaped sugar coating pan, the pan body is rotated to roll the core, the pre-coating liquid is added to enable the surface of the core to be covered with the pre-coating liquid, the addition amount of the pre-coating liquid is 1 wt% of the weight of the core, and the pre-coating liquid is prepared from pre-coating powder and water 1:1, wherein the precoated powder is prepared by mixing white sugar, Arabic gum and a white pigment according to a mass ratio of 96.5:3:0.5, and then mixing and crushing through a mixing and crushing process;

step 3), white sugar coating: adding 0.6 wt% of white syrup based on the weight of the cores, rolling the sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding 0.6 wt% of white syrup based on the weight of the cores again after the cores are not sticky, and then blowing air, wherein the white syrup is prepared by uniformly mixing maltose syrup, water, titanium dioxide and Arabic gum according to the weight ratio of 97:1.20:0.58: 1.21;

step 4), yellow sugar coating: adding yellow syrup which accounts for 0.6 wt% of the weight of the cores, rolling a sugar coating pan, blowing cold air for drying after each core is stained with the syrup, adding yellow syrup which accounts for 0.6 wt% of the weight of the cores again after the cores are not sticky, and then blowing air, wherein the yellow sugar coating is prepared by uniformly mixing maltose syrup, water, titanium dioxide, lemon yellow and Arabic gum according to the weight ratio of 96.59:1.87:0.097:0.24:1.21, and the solid content is 70%;

step 5) polishing: moving the product into a polishing pot under the conditions that the manufacturing environment temperature is 20-25 ℃, the humidity is 30-50% and the rotating speed of the sugar coating pot is 40r/min, slowly adding polishing powder, wherein the adding amount of the polishing powder is 0.04 wt% of the core, then rolling for 20min, then slowly adding glazing oil, the adding amount of the glazing oil is 0.14 wt% of the core, then rolling for 2min, starting a fan, and blowing for 6 min;

step 6) drying: the product is placed in an environment with the temperature less than or equal to 20 ℃ and the humidity less than or equal to 50% for drying for 9h for balancing, so that the water in the sugar coating is balanced and volatilized, and the chocolate is stably cured.

And 7) printing the expression, printing the expression on the surface of the product through a Huayuan electromechanical RPD-4 chain type printer, and finally packaging the finished product.

The sugar-coated chocolate balls obtained in examples 1 to 3 and comparative examples 1 to 8 were subjected to the following tests, and the results are shown in Table 2.

Detection method

Surface gloss: the surface of the sugar-coated chocolate ball was observed to be glossy, and the scale was as follows, and the gloss score was listed in the evaluation table of the sugar-coated chocolate ball.

Fracture rate of impact fracture and high-temperature fracture of product: the ratio of the number of the sugar-coated chocolate balls which were broken by impact and were broken at 30 ℃ for 60min to the number of the total sugar-coated chocolate balls was used to obtain the breakage rate, which is shown in the evaluation table of the sugar-coated chocolate balls.

Appearance evaluation: the surface of the sugar-coated chocolate ball was observed for roughness, unevenness, mottling, or bumps, and depressions, and evaluated as follows.

TABLE 2 evaluation Table for sugar-coated chocolate balls

From the above table, it can be seen that the sugar-coated expression beans prepared by the invention have bright and smooth surfaces without concave-convex feeling, the sugar-coated layer on the surfaces is not easy to break, and the patterns of the products are clear.

The invention is counted by 36kg of chocolate core in one pot, the production process is used for manufacturing, the pre-coating time is 40min, if the traditional process is used, the pre-coating time is 80min, under the condition that the white sugar coating and the yellow sugar coating at the later stage are the same as the polishing time, the production time is saved by 10-15% in one pot.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.