CN116569979A - A kind of chocolate product formula and preparation method thereof - Google Patents

Abstract

The invention discloses a chocolate product formula and a preparation method thereof, including a chocolate formula and a fresh chocolate formula. The chocolate comprises the following components by weight: 20-80 parts of cocoa substances, 15-40 parts of sugar substances, 10-25 parts of dairy products, 0.05 to 5 parts of additives. The fresh chocolate formula comprises the following components by weight: 40-90 parts of chocolate, 5-50 parts of dairy products containing more than 40% water, and 0-20 parts of dairy products containing more than 50% oil. The chocolate product prepared by the invention has reasonable composition, stable emulsification system, simple operation, silky and delicate taste and unique flavor. By adopting the above technical solution, the problems of poor chocolate taste and complicated preparation process in the prior art are solved, and the present invention not only can prepare silky chocolate products, but also has a simple preparation process.

Description

A kind of chocolate product formula and preparation method thereof

technical field

The invention relates to the field of chocolate formula, in particular to a chocolate product formula and a preparation method thereof.

Background technique

Chocolate is the queen of candies. Since it came out in the 17th century, it has been loved by all kinds of people, men, women and children in the world, especially children. It is rich in unsaturated fatty acids of natural cocoa butter, polyphenolic plant protein, and flavonoids. It not only has a unique taste, but also has health functions such as improving cardiovascular and cerebrovascular, enhancing antioxidant capacity, so it is different from candy. Chocolate is rich in nutrition. Every 100 grams contains about 50 grams of carbohydrates, about 30 grams of fat, about 15 grams of protein, and contains more zinc, vitamin B2, iron and calcium. Over the years, chocolate has been eaten in a single form.

The chocolate in the prior art does not have the taste of Ghanaian black gold, and the mouthfeel of chocolate products is not smooth enough, and the chocolate preparation process in the prior art is complicated.

Therefore, a chocolate product formula and a preparation method thereof will become a technical problem to be solved urgently by those skilled in the art.

Contents of the invention

In order to achieve the above object, the present invention adopts the following technical solutions: a chocolate product formula and a preparation method thereof, including a chocolate formula and a fresh chocolate formula, and the chocolate includes the following components by weight: 20 to 80 parts of cocoa substances, sugar substances 15-40 parts, 10-25 parts of dairy products, 0.05-5 parts of additives.

Further, the cocoa substances are 25-40 parts of optimal cocoa butter, 5-20 parts of cocoa liquor and 0-15 parts of cocoa powder.

Further, the sugar substance is sugar and sugar alcohol.

Further, the dairy product is milk powder and or whey powder.

Further, the emulsifier is 0.2-0.5 parts of optimal polyglycerol ricinoleate, 0.3-0.6 parts of soybean lecithin, and 0.01-0.03 parts of vanillin for flavor and fragrance.

Further, the cocoa material in the chocolate ingredients comes from Ghana, and includes an alkalization process to form Ghana dark gold flavor chocolate.

Further, 1-2 parts of black tea powder are added to the chocolate ingredients to form velvet black tea-flavored chocolate.

Further, the fresh chocolate formula includes the following components by weight, 40-90 parts of chocolate (optimum 55-65 parts), 5-50 parts of dairy products containing more than 40% water (optimum 30-40 parts of whipped cream, or condensed milk , milk), 0-20 parts of dairy products containing more than 50% oil (the best unsalted butter or anhydrous cream is 3-5 parts).

Further, the chocolate includes the following preparation methods,

(1) The above raw materials are mixed through a mixing tank;

(2) Grinding to a fineness of 15-18 microns by a roller machine, then refining for 8 hours, passing through an 80-mesh sieve, adjusting the temperature, and sealing and storing for later use;

Described bright chocolate comprises following preparation method,

(a) Heat the light cream, anhydrous butter or unsalted butter to 40 degrees Celsius, melt the tempered chocolate and cool it to 30-33 degrees Celsius;

(b) Pour the two into the vacuum homogeneous emulsification equipment at the same time. After the emulsification is completed, they can be stored in cans, sealed and refrigerated.

The advantages of the invention over the prior art are:

The chocolate product prepared by the invention has reasonable composition, stable emulsification system, simple operation, silky and delicate taste and unique flavor. The above-mentioned technical solution solves the problems of poor taste and complicated preparation process of chocolate in the prior art. The above-mentioned formula and preparation method can not only prepare silky chocolate products, but also have a simple preparation process.

Detailed ways

The present invention will be described in further detail below.

The present invention provides a chocolate product formula and a preparation method thereof during specific implementation, including a chocolate formula and a fresh chocolate formula, and the chocolate comprises the following components by weight: 20-80 parts of cocoa substances, 15-40 parts of sugar substances, milk 10-25 parts of products, 0.05-5 parts of emulsifier and 0.01-0.03 parts of essence and fragrance.

Further, the cocoa substances are 25-40 parts of optimal cocoa butter, 5-20 parts of cocoa liquor and 0-15 parts of cocoa powder.

Embodiment one:

Ghanaian dark golden chocolate, a chocolate product formula and its preparation method, said chocolate comprises the following components by weight: 20 parts of cocoa matter, 15 parts of sugar substance, 10 parts of dairy products, 2 parts of emulsifier and 0.01 part of flavor and fragrance, and Adds cocoa matter source Ghana to the chocolate ingredients and includes an alkalization process.

The fresh chocolate formula includes the following components by weight: 40 parts of chocolate, 10 parts of dairy products containing more than 40% water, and 10 parts of dairy products containing more than 50% oil.

Preparation,

(1) The above raw materials are mixed through a mixing tank;

(2) Grinding to a fineness of 15-18 microns by a roller machine, then refining for 8 hours, passing through an 80-mesh sieve, adjusting the temperature, and sealing and storing for later use;

Described bright chocolate comprises following preparation method,

(a) Heat the light cream, anhydrous butter or unsalted butter to 40 degrees Celsius, melt the tempered chocolate and cool it to 30-33 degrees Celsius;

(b) Pour the two into the vacuum homogeneous emulsification equipment at the same time. After the emulsification is completed, they can be stored in cans, sealed and refrigerated.

Embodiment two:

Velvet black tea-flavored chocolate, a chocolate product formula and a preparation method thereof, the chocolate comprises the following weight components: 20 parts of cocoa matter, 15 parts of sugar substance, 10 parts of dairy products, 2 parts of emulsifier and 0.01 part of flavor and fragrance and 1 part black tea powder.

The fresh chocolate formula includes the following components by weight: 40 parts of chocolate, 10 parts of dairy products containing more than 40% water, and 10 parts of dairy products containing more than 50% oil.

Preparation,

(1) The above raw materials are mixed through a mixing tank;

(2) Grinding to a fineness of 15-18 microns by a roller machine, then refining for 8 hours, passing through an 80-mesh sieve, adjusting the temperature, and sealing and storing for later use;

Described bright chocolate comprises following preparation method,

(a) Heat the light cream, anhydrous butter or unsalted butter to 40 degrees Celsius, melt the tempered chocolate and cool it to 30-33 degrees Celsius;

(b) Pour the two into the vacuum homogeneous emulsification equipment at the same time. After the emulsification is completed, they can be stored in cans, sealed and refrigerated.

As a further elaboration of the present invention, (milk powder and or whey powder) 10 to 25 parts can be expanded into whole milk powder, skimmed milk powder, whey powder, etc. known powdered substances extracted from milk.

As a further elaboration of the present invention, 0.05-5 parts of emulsifier is expanded into 0.01-0.5 part of polyglycerol ricinoleate, 0.3-0.6 part of soybean lecithin), and all known emulsifiers.

As a further elaboration of the present invention, 0.01 to 0.03 parts of flavor and fragrance (expanded as 0.01 to 0.03 parts of vanillin), all known flavors such as vanilla essence.

As a further elaboration of the present invention, carbohydrates can be various sugars, various sugar alcohols; sugars can be expanded into polydextrose, white granulated sugar, lactose, etc. all known sugars in the world; sugar alcohols can be expanded into maltitol , Sorbitol, and other known sugar alcohols in the world.

How to eat: The fresh chocolate formula produced by the present invention needs to be refrigerated and stored at 2-6 degrees Celsius; if it is stored in a freezer, it needs to be warmed up before eating.

The chocolate product produced by the invention has reasonable composition, stable emulsification system, simple operation, silky and delicate taste and unique flavor.

The present invention and its embodiments are described above without limitation. All in all, if a person of ordinary skill in the art is inspired by it, without departing from the inventive concept of the present invention, without creatively designing a structural mode and embodiment similar to the technical solution, it shall fall within the scope of protection of the present invention.

Claims (10)

1. The chocolate product formula is characterized by comprising 20-80 parts of cocoa substances, 15-40 parts of sugar substances, 10-25 parts of dairy products and 0.05-5 parts of additives in parts by weight.

2. A chocolate formulation according to claim 1, wherein: the cocoa mass is 25-40 parts of cocoa butter, 5-20 parts of cocoa liquor and 0-15 parts of cocoa powder.

3. A chocolate formulation according to claim 1, wherein: the saccharide is sugar or sugar alcohol.

4. A chocolate formulation according to claim 1, wherein: the dairy product is one or more of milk powder, whey powder and milk fat.

5. A chocolate formulation according to claim 1, wherein: the additive is 0.01-0.5 part of optimal polyglycerol ricinoleate, 0.3-0.6 part of soybean lecithin and 0.01-0.03 part of vanillin and/or vanilla essence.

6. A chocolate formulation according to claim 1, wherein: the addition of cocoa mass source susceptors to the chocolate ingredients and the inclusion of an alkalization process forms a susceptance black gold flavored chocolate.

7. A chocolate formulation according to claim 1, wherein: adding 1-2 parts of black tea powder into chocolate component to form velvet black tea-flavored chocolate.

8. A chocolate formulation according to claim 1, wherein: the fresh chocolate formula comprises, by weight, 40-90 parts of chocolate, 5-50 parts of dairy products with water content of more than 40%, and 0-20 parts of dairy products with oil content of more than 50%.

9. A chocolate formulation according to claim 8, wherein: the dairy product with water content of more than 40% is preferably cream, milk, condensed milk, and the dairy product with oil content of more than 50% is preferably anhydrous cream, butter, or salt-free butter.

10. A chocolate formulation and method of making according to claim 1, wherein: the chocolate comprises a process for the preparation of,

(1) Mixing the above materials in a stirring tank;

(2) Grinding, refining to fineness of 5-50 μm, sieving with 30-100 mesh sieve, regulating temperature, and sealing for use;

the fresh chocolate comprises the following preparation method,

(a) Heating the light butter, the anhydrous butter or the salt-free butter to 40 ℃, melting the chocolate with well temperature adjustment, and cooling to 30-38 ℃;

(b) And then pouring the two materials into vacuum homogenizing emulsifying equipment, emulsifying according to a program, adding or not adding vegetable fat, canning, sterilizing, sealing and preserving at low temperature.