CN101912023A - Method for producing multicolor chocolate - Google Patents
Method for producing multicolor chocolate Download PDFInfo
- Publication number
- CN101912023A CN101912023A CN 201010168875 CN201010168875A CN101912023A CN 101912023 A CN101912023 A CN 101912023A CN 201010168875 CN201010168875 CN 201010168875 CN 201010168875 A CN201010168875 A CN 201010168875A CN 101912023 A CN101912023 A CN 101912023A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- mould
- multicolor
- production method
- instiling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 81
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 13
- 238000012856 packing Methods 0.000 claims description 5
- 239000011449 brick Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 9
- 239000003086 colorant Substances 0.000 abstract description 7
- 244000299461 Theobroma cacao Species 0.000 abstract 4
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000004709 eyebrow Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 239000011505 plaster Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Images
Landscapes
- Confectionery (AREA)
Abstract
The invention discloses a method for producing a multicolor chocolate, comprising the steps of cutting up chocolate raw materials, melting, instilling, cooling, demolding, packaging, storing, and the like, wherein in the instilling step, the laminated instilling is carried out according to different colors and finally injecting into a bottom die; and after one or a plurality of colors are instilled, the die can be firstly put into a refrigerator for cooling and other colors can be instilled after the instilled chocolates are condensed. By using the method, various multicolor plane, three-dimensional and semi-dimensional chocolates can be produced and give people a feeling of presenting a new appearance.
Description
Technical field
The present invention relates to a kind of production method of multicolor chocolate.
Background technology
Chocolate claims chocolate again, and it is by can be made into.Present chocolate on the market all has a lot of different colours, and that is because the composition of these chocolate the inside addings is all different, and nearly all chocolate all is monochromatic, or deceives or white or palm fibre etc., and shape also is block, heart-shaped, circular, compares dullness.Because the production method of prior art all is to have dissolved chocolate raw material, disposable injection mould, cooling forming then is so can't produce multicoloured various moulding.
Summary of the invention
Purpose of the present invention is to overcome above-mentioned defective, and a kind of production method of multicolor chocolate is provided.
In order to achieve the above object, production method of the present invention comprises: a kind of production method of multicolor chocolate may further comprise the steps:
(1). the chopping chocolate raw material: the chocolate raw material becoming brick shapes, be cut into tiny shape;
(2). dissolve: the chocolate that will shred, put into pot and dissolve into liquid;
(3). instil: liquid chocolate is injected mould;
(4). cooling: mould is put into refrigerator cool off, make chocolate condense into solid;
(5). the demoulding: make in type chocolate from mould, come off out;
(6). the packing storage;
It is characterized in that: when instiling, the color according to different instils by different level, and bed die at last reinjects.
Method of the present invention is dripped tiny or not related position earlier when instiling by different level, and then drips large stretch of or related position; After dripping off one or several color, can earlier mould be put into refrigerator and cooled but, the chocolate that has instiled is solidified after, other color again instils.
Owing to adopted such scheme, method of the present invention can be according to the shape of the designed cartoon figure of mould, cartoon animals, the 12 symbolic animals associated with a 12 year cycle, constellation, color etc., make plane of all kinds, three-dimensional, half three-dimensional, colourful chocolate, give a kind of fresh and new sensation of people.
Description of drawings
Accompanying drawing is a process chart of the present invention.
The specific embodiment
Flow process of the present invention is:
1. chopping chocolate raw material: the chocolate raw material becoming brick shapes, be cut into tiny shape.
Chocolate brick (piece) is to be shredded before dissolving, cuts to such an extent that exquisite more gram force just melts evenly more.If chocolate cut vary inhomogeneous; Then cause little chocolate to melt, bulk also do not melt situation, can increase time of thawing like this, cause temperature too high, influence chocolate quality.
2. molten chocolate: the chocolate that will shred, put into pot and dissolve into liquid.
In the process of dissolving chocolate, cannot add entry or milk,, after meeting water, understand absorption portion hydrogenesis immediately, thereby destroy the balance and the gloss of original grease because chocolate has hygroscopic effect.
The chocolate method of dissolving is the water proof heating, utilize two pots, the heating that discharges water of cooking, in being placed on and cooking, last pot utilize the water temperature of cooking to dissolve, need therebetween constantly to stir to keep being heated evenly, the moisture that will avoid simultaneously cooking overflows into and condenses after steam that chocolate neutralization prevents the too high generation of water temperature is absorbed by chocolate.
Dissolve the back with spoon the chocolate liquid of the different colours different test tubes of packing into, attention must not install to same test tube to the chocolate liquid of different colours.Vertically put on the rack for test tube then, open air-heater and allow the invisible spectro chocolate liquid condition that keeps, preventing that invisible spectro chocolate from catching a cold condenses.
Note during chocolate dissolving following some:
The chocolate of i chopping can utilize heat insulation water heating or two kinds of methods of the direct heating of micro-wave oven to dissolve;
Ii dissolving is can not the direct-fired heating chocolate when chocolate, otherwise, easily make chocolate become coke button; And chocolate grease is decomposed;
Preferably between 30 ℃-60 ℃, under such temperature environment, the chocolate temperature after the dissolving is usually between 30 ℃-45 ℃ for the water temperature of iii dissolving chocolate;
3. instil: liquid chocolate is injected mould, make it moulding;
The process of whole chocolate is to utilize air pressure to extrude invisible spectro chocolate liquid.Choose the chocolate mould that will make earlier and lie on the workbench, choose syringe needle, drip from little place, or related less than the place dripped, it is mixed in together so just to be not easy to the chocolate liquid that two kinds of colors is different.After can also dripping off one or several color earlier, earlier mould is put into refrigerator and cooled but, allow this position of dripping solidify after, other color that instils again so can not mix yet.Position not of uniform size is arranged on the mould, such as: eyes, eyebrow etc. belong to little position; Clothes, the colour of skin etc. then belong to big position, drip little position and can change little syringe needle, perhaps raise little air pressure at machine; Otherwise drip big position then.
Drip in the good chocolate mould and can put into sticking plaster, will dissolve other good chocolate liquid then, be cooled between 10 ℃-20 ℃, pour in the ready-made chocolate as bed die.If dripping a good chocolate mould is solid figure, want first in when falling the bed die and combine mold halves, and pour chocolate bed die in inside the cavity behind the tighten, constantly rotate chocolate mould, allow chocolate be evenly distributed; Put into refrigerator ice then 5-10 minute, and took out and pour the chocolate liquid rotation once more into, circulate 2-3 time like this, help the thickening of chocolate bed die, make the three-dimensional chocolate demoulding easily.
4. cooling:
Ready-made chocolate was put into the freezing 5-15 of refrigerator minute, chocolate is become condense into solid.If the chocolate of pouring bed die into is cooling fully, point, the filament of adularescent after the good chocolate demoulding then can appear dripping, with the roasting cooling or rough later of firelock.If chocolate putting into the freezing time that falls short of of refrigerator the chocolate demoulding then occurs and gets nowhere, even what take off also is incomplete; If freezing overlong time then has the globule, easily broken on the chocolate, the problem of the difficult demoulding also appears.
5. the demoulding; Make in type chocolate from mould, come off out;
Also very careful in the demoulding, at first to take off from the one side of complexity, carefully vertically up pick up then.
6. packing storage
After the packing finished product is stored in the temperature between 15 ℃-28 ℃, the storage temperature difference should not change excessive, and in dry, dark place.
Claims (3)
1. the production method of a multicolor chocolate may further comprise the steps:
(1). the chopping chocolate raw material: the chocolate raw material becoming brick shapes, be cut into tiny shape;
(2). dissolve: the chocolate that will shred, put into pot and dissolve into liquid;
(3). instil: liquid chocolate is injected mould;
(4). cooling: mould is put into refrigerator cool off, make chocolate condense into solid;
(5). the demoulding: make in type chocolate from mould, come off out;
(6). the packing storage;
It is characterized in that: when instiling, the color according to different instils by different level, and bed die at last reinjects.
2. the production method of a kind of multicolor chocolate according to claim 1 is characterized in that: when instiling by different level, drip tiny or not related position earlier, and then drip large stretch of or related position.
3. the production method of a kind of multicolor chocolate according to claim 1 and 2, it is characterized in that: when instiling by different level, after dripping off one or several color, can earlier mould be put into refrigerator and cooled but, after the chocolate that has instiled was solidified, other color again instiled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010168875 CN101912023A (en) | 2010-04-30 | 2010-04-30 | Method for producing multicolor chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010168875 CN101912023A (en) | 2010-04-30 | 2010-04-30 | Method for producing multicolor chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101912023A true CN101912023A (en) | 2010-12-15 |
Family
ID=43319816
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010168875 Pending CN101912023A (en) | 2010-04-30 | 2010-04-30 | Method for producing multicolor chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101912023A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104270955A (en) * | 2012-03-01 | 2015-01-07 | 马斯公司 | Method for manufacturing an embossed decorative element and confectionary article with an embossed decorative element |
| CN115997834A (en) * | 2022-12-29 | 2023-04-25 | 嘉世明(珠海)食品科技有限公司 | A kind of freeze-dried chocolate and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2185974Y (en) * | 1994-05-25 | 1994-12-28 | 天津市永兴食品机械厂 | Multifunction chocolate sweets automatic machine |
| CN1222057A (en) * | 1996-04-22 | 1999-07-07 | 巧克力制造商国际私人有限公司 | Chocolate with raised design |
| CN2588780Y (en) * | 2002-11-07 | 2003-12-03 | 寇玉明 | Bar chocolate automatic molding machine |
| US20040058042A1 (en) * | 2002-09-10 | 2004-03-25 | Lee Pao Feng | Method for forming colored product |
| CN1623410A (en) * | 2003-12-05 | 2005-06-08 | 勇信贸易股份有限公司 | Manufacturing method of colour stereo mould candy and its product |
-
2010
- 2010-04-30 CN CN 201010168875 patent/CN101912023A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2185974Y (en) * | 1994-05-25 | 1994-12-28 | 天津市永兴食品机械厂 | Multifunction chocolate sweets automatic machine |
| CN1222057A (en) * | 1996-04-22 | 1999-07-07 | 巧克力制造商国际私人有限公司 | Chocolate with raised design |
| US20040058042A1 (en) * | 2002-09-10 | 2004-03-25 | Lee Pao Feng | Method for forming colored product |
| CN2588780Y (en) * | 2002-11-07 | 2003-12-03 | 寇玉明 | Bar chocolate automatic molding machine |
| CN1623410A (en) * | 2003-12-05 | 2005-06-08 | 勇信贸易股份有限公司 | Manufacturing method of colour stereo mould candy and its product |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104270955A (en) * | 2012-03-01 | 2015-01-07 | 马斯公司 | Method for manufacturing an embossed decorative element and confectionary article with an embossed decorative element |
| CN104270955B (en) * | 2012-03-01 | 2016-08-24 | 马斯公司 | For manufacturing embossed decorative element and the method with embossed decorative element confectionery products |
| US10123549B2 (en) | 2012-03-01 | 2018-11-13 | Mars, Incorporated | Method for manufacturing an embossed decorative element and confectionary article with an embossed decorative element |
| CN115997834A (en) * | 2022-12-29 | 2023-04-25 | 嘉世明(珠海)食品科技有限公司 | A kind of freeze-dried chocolate and preparation method thereof |
| CN115997834B (en) * | 2022-12-29 | 2025-01-14 | 嘉世明(珠海)食品科技有限公司 | Freeze-dried chocolate and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101283726A (en) | Preparation method of lozenges | |
| CN110355938A (en) | A kind of injection molding production technology of automobile moulding | |
| CN101485376A (en) | Sugar-free candy and preparation method thereof | |
| CN101912023A (en) | Method for producing multicolor chocolate | |
| CN102550904A (en) | Mulberry fruit cake and preparation method thereof | |
| CN108433070A (en) | Colorful jelly and making method thereof | |
| RU2332851C2 (en) | Method of production of fat-containing confectionary product and fat-containing confectionary product | |
| CN104489120A (en) | Sandwiching cream and preparation method thereof | |
| CN105660774A (en) | Special making method of ocean theme mousse cake | |
| CN103349139A (en) | Popping candy producing equipment | |
| CN104489023B (en) | A kind of sandwich cream of lemon and preparation method thereof | |
| JP2014166149A (en) | Confectionery using honey, method of preparing confectionery using honey and preparation implement for confectionery using honey | |
| JP4090490B1 (en) | How to make candy | |
| JP4124951B2 (en) | Food with a single-piece hollow shell | |
| KR20160088729A (en) | manufacture method of ice cream with design part | |
| TWI342751B (en) | ||
| CN101617735A (en) | Ice cream bar containing chocolate candy and making method thereof | |
| CN201270751Y (en) | Handwork preparing bench for chocolate | |
| TW200927085A (en) | Manufacturing method of original medicinal Guilu erxian decoction pills | |
| CN1141031C (en) | Coconut rice and its making process | |
| CN221048904U (en) | Fruit and vegetable plastic frame processing production injection molding equipment | |
| CN117256713A (en) | Sugar product manufacturing method and sugar product manufacturing bag | |
| CN108813061A (en) | A kind of pure rouge fragrance of a flower chocolate crumb and preparation method thereof | |
| KR101256129B1 (en) | Apparatus and method for fast manufacturing of whole soybean curd | |
| KR100610279B1 (en) | Molding method and apparatus for producing three-dimensional jelly |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101215 |