CN107410625B - A kind of preparation method of substitute of cocoa fat chocolate - Google Patents
A kind of preparation method of substitute of cocoa fat chocolate Download PDFInfo
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- CN107410625B CN107410625B CN201710198338.6A CN201710198338A CN107410625B CN 107410625 B CN107410625 B CN 107410625B CN 201710198338 A CN201710198338 A CN 201710198338A CN 107410625 B CN107410625 B CN 107410625B
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- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 128
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- 239000002131 composite material Substances 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 15
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
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- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 8
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- 239000011248 coating agent Substances 0.000 claims description 8
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- 239000002002 slurry Substances 0.000 claims description 8
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 7
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- 229940067606 lecithin Drugs 0.000 claims description 7
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- 238000000034 method Methods 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
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- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 3
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- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
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- 229940110456 cocoa butter Drugs 0.000 description 1
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- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
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- 238000012545 processing Methods 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered, laminated, coated or filled
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to food production technology fields, a kind of preparation method of substitute of cocoa fat chocolate is provided, it is the high-quality OK a karaoke club honey that sugar that will be prepared, protein sugar, substitute of cocoa fat chocolate with bake and bank up with earth the soft of high oleic acid shelled peanut and its product, it is tough, firmly, it is crisp, fragrant feature, ingenious combination with assemble, it is soft with crisp middle band, tough middle band is soft, exquisiteness lubrication, chewiness foot, milk is mellow, the feature for the more chewing the more fragrant, it is clearly demarcated to form structure, stereovision is strong, it is unique in taste abundant, the concentration condensed milk of addition, anhydrous butter oil, vegetable oil, bake and bank up with earth high oleic acid shelled peanut and its product, keep product not only full of nutrition, and rich in having strong energy and origin of heat, both consumer had been able to satisfy simultaneously to the high request of chocolate and OK a karaoke club honey that sugar and protein sugar mouthfeel, novelty can enjoyed again, it is unique, the substitute of cocoa fat of innovation is skilful Gram force product simultaneously, has additional nutrients and supplements the energy and heat of needed by human body.
Description
Technical field
The present invention relates to food production technology field, in particular to a kind of preparation side of substitute of cocoa fat chocolate
Method.
Background technique
Compared with many years ago, more demands of the Chinese to chocolate have been not only " giving gifts ", chocolate now
Being endowed is a kind of " emotion product ", consumer experience be edible when happiness.With social progress, people's living standard
Raising, consumer pursues that mouthfeel is richer, chocolate of more nutrient health.According to investigations, chocolate year sale increases
Long rate is up to 25%, much higher than the growth rate of chocolate 5-8%.Have currently on the market soft on the nuts such as fibert surface or gel
Sugared surface is coated with the product of substitute of cocoa fat chocolate, but this kind of product nutritive value is low, and content of trans fatty acids is high, often edible
It is easy to cause blood lipid raising, causes coronary heart disease etc., tasting has wax sense, it is difficult to meet consumer for chocolate pattern
And the high request of mouthfeel.
Summary of the invention
In view of the problems of the existing technology, the present invention proposes a kind of preparation method of substitute of cocoa fat chocolate, leads to
Cross chocolate made from the preparation method of the substitute of cocoa fat chocolate, be will prepare high-quality OK a karaoke club honey you sugar,
Protein sugar, substitute of cocoa fat chocolate and soft, tough, hard, crisp, the fragrant feature for baking and banking up with earth high oleic acid shelled peanut and its product, ingenious knot
It closes and assembles, have that crisp middle band is soft, tough middle band is soft, exquisiteness lubrication, chewiness foot, milk is mellow, the feature for the more chewing the more fragrant, is formed
Structure is clearly demarcated, and stereovision is strong, and unique in taste abundant, the concentration condensed milk of addition, vegetable oil, bakes and banks up with earth high oleic acid peanut at anhydrous butter oil
Benevolence and its product keep product not only full of nutrition, but also rich in having strong energy and origin of heat, are both able to satisfy consumer
Simultaneously to the high request of chocolate and OK a karaoke club honey that sugar and protein sugar mouthfeel, and generation that is novel, unique, innovating can enjoyed
Cocoa butter chocolate simultaneously, has additional nutrients and supplements the energy and heat of needed by human body.
The solution that the present invention takes is that a kind of preparation method of substitute of cocoa fat chocolate includes the following steps:
Step (1) prepares substitute of cocoa fat chocolate catsup: 1. preparing Icing Sugar: graininess white sugar powder is broken into particle
Degree is the Icing Sugar of≤80 mesh, and Icing Sugar sealing pack is spare；2. chocolate refines: by the substitute of cocoa fat of thawing, Icing Sugar, natural cocoa
Powder, skimmed milk powder, lactose, whey powder, anhydrous butter oil, enzymatic hydrolysis cream, malt flour, emulsifier, edible salt, is eaten whole-fat milk powder
Flavors and fragrances mixing is refined, until the chocolate catsup fineness of fine grinding reaches 18-25 mesh, obtains required substitute of cocoa fat chalk
Power sauce, the substitute of cocoa fat chocolate catsup keep the temperature with 40-50 DEG C of temperature it is spare, keep the temperature alternate processes in keep continue
Stirring；
Step (2) prepares albumen inflation mixed sugar body cake skin: 1. preparing peanut powder, peanut butter: will bake and bank up with earth high oleic acid peanut
Benevolence is prepared into the peanut powder and fineness≤120 mesh peanut butter that grain graininess is 40-60 mesh, and peanut powder and peanut butter seal respectively
Pack and bucket are spare；2. dissolutionization is sugared: pure water, glucose syrup, white granulated sugar, edible salt being mixed and dissolved by heating, in time
Stirring is completely dissolved up to white granulated sugar, is filtered to obtain filtering syrup to syrup, the 30-35% of filtering syrup total amount is taken to pour into
Blender is beaten in pot；3. infusion: the filtering syrup of remaining 65-70% being carried out steam and heats infusion, when syrup infusion temperature
When reaching 120-125 DEG C, infusion syrup is obtained；4. punching slurry is beaten: carrying out in two times, first by the filtering of the 30-35% obtained in advance
Syrup is beaten, until pale occurs in syrup, egg white solution is slowly added into syrup and is carried out after the completion of egg white solution addition
It beats, until syrup forms stable white foam sugar body tissue, beats inflation for the first time and complete, obtain protein foam sugar body；
Then, it will be beaten through slow linear pour in protein foam sugar body of infusion syrup made from infusion, until protein foam
The white that sugared body forms stiff inflates sugared body, beats inflation for the second time and completes, obtains inflating sugared body；5. mixing preparation: by peanut
Sauce, peanut powder, vanillic aldehyde are added to mixing preparation in the sugared body of inflation, obtain albumen inflation mixed sugar body, then inflate albumen
Mixed sugar body is cooled to 40-50 DEG C, and albumen inflation mixed sugar body is kept the temperature with 40-50 DEG C；6. albumen processed inflates mixed sugar
Body cake skin: roll pressing skin is carried out to albumen inflation mixed sugar body, obtains the albumen inflation mixed sugar body cake skin；
Step (3) prepares your mixed sugar body cake skin of OK a karaoke club honey: 1. material mixed dissolution: by pure water, glucose syrup, white
Granulated sugar, brown granulated sugar, edible salt, condensed milk, vegetable oil, anhydrous butter oil, emulsifier, sodium bicarbonate mixing are dissolved by heating, and syrup is worked as
Temperature reaches 90-100 DEG C, is filtered to obtain filtering syrup to syrup；2. infusion: filtering syrup being carried out heating infusion, is endured
With stirring during boiling, when infusion temperature reaches 110-115 DEG C, required infusion syrup is obtained, is cooled to 40-50 DEG C of temperature
It is spare；3. mixing preparation: infusion syrup after cooling is mixed to get OK a karaoke club honey that mixed sugar body with high oleic acid shelled peanut is baked and banked up with earth；
4. cookie wrapper preparing: to OK a karaoke club honey, your mixed sugar body carries out roll pressing skin, obtains the OK a karaoke club honey that mixed sugar body cake skin；
Step (4), composite laminate, cooling and shaping, excision forming: albumen obtained by step (2) is inflated into mixed sugar body cake skin
Your mixed sugar body cake skin composite laminate obtains composite laminate cake skin with the honey of OK a karaoke club obtained by step (3), carries out to composite laminate cake skin
Roll-in then makes it at the uniform velocity enter four sections of cooling tunnels and carries out cooling and shaping, and the cooling temperature of four sections of cooling tunnels is successively are as follows: 8-
15 DEG C, 8-13 DEG C, 8-11 DEG C, 8-10 DEG C are cut after cooling and shaping, stripping and slicing obtains composite laminate sugar semi-finished product；
Step (5), chocolate coating, annular knurl, hardening by cooling: with step (1) resulting chocolate catsup to step (4) institute
It obtains composite laminate sugar semi-finished product and carries out chocolate coating, annular knurl, it is then made at the uniform velocity to enter the hardening by cooling of three-stage cooling tunnel,
Each section of three-stage cooling tunnel cooling temperature≤10 DEG C, the substitute of cocoa fat chocolate is obtained after hardening by cooling；
Step (6) is sorted, is packed and stored.
Wherein, step (1) prepares the concrete operations of substitute of cocoa fat chocolate catsup are as follows: 1. prepares Icing Sugar: using floated
Graininess white sugar powder is broken into the Icing Sugar that grain graininess is≤80 mesh numbers by rotating disintegrator, and Icing Sugar sealing pack is spare；2. skilful
Gram force fine grinding: substitute of cocoa fat that 180-220 parts by weight are melted, 50-60 parts by weight Icing Sugar, 50-70 parts by weight natural cocoa powder,
20-30 parts by weight whole-fat milk powder, 50-75 parts by weight skimmed milk powder, 30-50 parts by weight of lactose, 40-60 parts by weight whey powder, 1-4
Parts by weight anhydrous butter oil, 1-2 parts by weight digest cream, 1-3 parts by weight malt flour, 0.5-1.5 parts by weight Emulsifier, 0.2-0.4
Parts by weight edible salt sequentially adds to be refined in fine grinding cylinder, is refined cylinder circulating cooling temperature at 40-45 DEG C, is refined time 16-
24 hours, until the chocolate catsup fineness of fine grinding reaches 18-25 mesh, required substitute of cocoa fat chocolate catsup is obtained, it will be for can
Can rouge chocolate catsup pour into stirring cold wall tank, it is spare with 40-50 DEG C of stirring heat preservation；The substitute of cocoa fat chocolate catsup is going out
Material need to add 1.5-2.5 parts by weight Emulsifier using first 2-3 hours again, use preceding 1-2 hours addition 0.2-2.5 weight in discharging
Part edible essence fragrance.
Wherein, emulsifier is lecithin in step (1), and edible essence fragrance is made of chocolate essence and vanillic aldehyde.
Wherein, step (2) prepares the concrete operations of albumen inflation mixed sugar body cake skin are as follows: 1. prepares peanut powder, peanut butter:
It is 40-60 mesh number with Rolling cutting type peanut is broken, powder machine and rotary grinding butter machine will bake and bank up with earth high oleic acid shelled peanut to be prepared into grain graininess
Peanut powder and fineness≤120 mesh peanut butter, peanut powder and peanut butter seal pack respectively and bucket is spare；2. dissolutionization is sugared:
3-5 parts by weight pure water, 10-15 parts by weight glucose syrup, 10-15 parts by weight white granulated sugar, 0.2-0.4 parts by weight edible salt are fallen
Enter in stainless steel jacketed pan, open steam heating for dissolvingization sugar, stirring in time is until white granulated sugar is completely dissolved, when heating syrup temperature
Degree reaches 80~100 DEG C, filters syrup through 120-160 mesh stainless steel mesh, takes the 30-35% of total amount to pour into blender and beats pot
It is interior；3. infusion: the filtering syrup of remaining 65-70% being poured into stainless steel jacketed pan, steam is opened and heats infusion, when syrup is endured
When boiling temperature and reaching 120-125 DEG C, infusion syrup is obtained；4. punching slurry is beaten: carrying out in two times, blender is beaten 30- in pot
35% filtering syrup quickly beat 5-10 minute with 182 revs/min, up to there is pale in syrup, speed switch to 70 turns/
Point, 1-4 parts by weight egg white solution is slowly added into syrup, addition completes whipping speed and is adjusted to 182 revs/min, starts primary beat
Inflation is quickly beaten 10-20 minutes, and stable white foam sugar body tissue, i.e. protein foam sugar body are formed in pot until beating,
Protein foam sugar volume density is detected, a 100ml measuring cup is taken, protein foam sugar body is packed full with measuring cup and includes flat measuring cup with plate
Mouthful, weigh with scale its quality, by the 100ml measuring cup quality and full measuring cup volume of gained mass figures and weighing in advance and measurement
Numerical value is inserted in density calculation formula: density=mass/volume=full measuring cup protein foam sugar weight/full measuring cup volume=quilt
Protein foam sugar volume density is surveyed, when density reaches 0.02-0.40g/cm3, whipping inflation for the first time is completed, and protein foam sugar is obtained
Body；Adjust blender beat speed be 70 revs/min, by infusion syrup slowly it is linear pour in protein foam sugar body, punching starched
Speed is beaten afterwards and is adjusted to 182 revs/min, is started secondary whipping inflation, is quickly beaten 10-20 minutes, until forming the white of stiff
Sugared body is inflated, white is detected and inflates sugared body hardness, 20-30g is taken out from blender pot and inflates sugared body, puts prior standard into rapidly
In the standby bucket for filling temperature≤35 DEG C water, taken out after cooling 1-2 minute, will cooling inflation it is sugared body is soft is twisted into one, use hand
Refer to and firmly pinch inflation sugared body group, inflate the tack-free finger of sugared body, that is, reaches the secondary hardness for beating the sugared body of inflation that inflation needs,
Second of whipping inflation is completed, and obtains inflating sugared body；5. mixing preparation: blender speed being adjusted to 70 revs/min of low speed, successively will
3-6 parts by weight peanut butter, 10-20 parts by weight peanut powder, 0.01-0.05 parts by weight vanillic aldehyde, which are added to mix in the sugared body of inflation, to be adjusted
Match, stirring obtains albumen inflation mixed sugar body for 1-2 minutes, and albumen inflation mixed sugar body is then poured on stainless steel interlayer cooling bench
It is cooled down on plate, cooling temperature of circulating water≤15 DEG C used in stainless steel interlayer cooling slab, is cooled to albumen inflation mixed sugar
The temperature of body is 40-50 DEG C, puts it into the heat preservation hopper of double roller cake of press skin machine and keeps the temperature, 40-50 DEG C of holding temperature；6. egg processed
White inflation mixed sugar body cake skin: albumen is inflated into mixed sugar body by conveying hoister and promotes feeding double roller pressure from heat preservation hopper piecemeal
Cake skin mechanism obtains the albumen inflation mixed sugar body cake skin.
Wherein, step (3) prepares the concrete operations of your mixed sugar body cake skin of OK a karaoke club honey are as follows: 1. material mixed dissolution: respectively
By 10-15 parts by weight pure water, 50-70 parts by weight glucose syrup, 20-30 parts by weight white granulated sugar, 5-10 parts by weight brown granulated sugar,
0.5-1.0 parts by weight edible salt, 40-60 parts by weight condensed milk, 10-30 parts by weight vegetable oil, 2-6 parts by weight anhydrous butter oil, 0.5-4
Parts by weight Emulsifier, 0.1-0.3 parts by weight sodium bicarbonate pour into high speed shear circulation dissolving pan, open steam and dissolve by heating, when
Syrup temp reaches 90-100 DEG C, and filtering syrup is obtained by filtration through 120~160 mesh stainless steel mesh；2. infusion: opening burnt odor and endure
Saucepan vacuum pump opens in filtering syrup sucking burnt odor preserving kettle preserving kettle's steam valve and opens stirring, when infusion temperature reaches
It to 110-115 DEG C, turns off steam and stirs, detect infusion syrup hardness, with a root long degree 60-80cm, diameter of phi 6-8mm
Stainless steel bar takes out, rapidly at once by infusion syrup in an insertion burnt odor preserving kettle of stick after insertion depth 15-20cm
It is put into the cut-and-dried bucket for filling with temperature≤35 DEG C water, is taken out after the viscous syrup of institute on stainless steel bar is cooled down 1-2 minutes,
With hand by cooling sugared body scrape and it is soft be twisted into circle sugar group, the molding of circle sugar group is not scattered and not collapse-deformation, that is, reaches infusion syrup
The hardness needed opens preserving kettle's baiting valve and is put into storage vat, pours into stainless steel stirring jacketed pan and is cooled to 40-50 DEG C,
It is spare；3. mixing preparation: infusion syrup after cooling is quantitatively pumped into ribbon mixer and is mixed with high oleic acid shelled peanut is baked and banked up with earth, with
The infusion syrup mixing 8-15 parts by weight for being often pumped into 40-60 parts by weight bake and bank up with earth high oleic acid shelled peanut, obtain OK a karaoke club honey that mixed sugar
Body；4. cookie wrapper preparing: by OK a karaoke club honey, your mixed sugar body is put into vertical three rods cookie wrapper preparing machine progress roll pressing skin, obtains the OK a karaoke club honey
That mixed sugar body cake skin.
Wherein, emulsifier is made of glycerin monostearate and lecithin in step (3).
Wherein, step (6) further includes having metal detection, and the metal detection is that should start to detect product after machine booting
Before, first whether worked well with the detector sensitivity of the standard testing block verifier of Φ 1.0mm, and detected normally
It is primary at interval of verifying in 1 hour in journey.
By using preceding solution, the beneficial effects of the present invention are: skilful by the substitute of cocoa fat designed as described above
The preparation method of gram force product, the 2. middle enzymatic hydrolysis cream and malt flour added of step (1), and appropriate time point is selected to add
Chocolate essence, vanillic aldehyde and emulsifier so that the taste and flavor of this substitute of cocoa fat chocolate is closer to pure rouge chocolate
Taste and flavor；Step (2) 3. with the consistent and stability and water-retaining property that 4. ensure output aggregate, so that finished product is protected
Ideal shape state is held, Collapse Deformation will not occur；5. peanut powder, the peanut with the 3. middle addition of step (3) of step (2)
Sauce bakes and banks up with earth high oleic acid shelled peanut, be using import Argentina without aflatoxin high oleic acid peanut bake and bank up with earth processing preparation and
At oleic acid/linoleic acid (O/L) i.e. oil is sub- than being 13-25, and (O/L) of common peanut oil is sub- than being only 1.2, since it is
High oleic acid value is not in oxidative rancidity and oil consumption taste within the shelf-life, not only extends so that inoxidizability is greatly improved
The shelf life service life of product, and be that it is possibly realized as healthy food；And the 5. middle innovation of step (2) uses peanut
The form egg mix white sugar of powder and peanut butter, it is unique in taste, chewiness is sufficient, and the more chew the more fragrant, it enjoys endless aftertastes；Step (3)
1. the composition proportion ratio used can more embody so that Maillard reaction of OK a karaoke club honey that sugar during infusion is easier to realize
The mellow feature of its product exquisiteness lubrication, milk；Therefore, as made from the preparation method of the substitute of cocoa fat chocolate
Substitute of cocoa fat chocolate, structure is clearly demarcated, and stereovision is strong, unique in taste abundant, has that crisp middle band is soft, tough middle band is soft, fine and smooth
Lubrication, chewiness foot, milk is mellow, the feature for the more chewing the more fragrant.
Specific embodiment
Now in conjunction with specific embodiment, the present invention is further described.
The embodiment of the present invention discloses, a kind of preparation method of substitute of cocoa fat chocolate, which is characterized in that including
Following steps:
Step (1) prepares substitute of cocoa fat chocolate catsup: 1. preparing Icing Sugar: floated rotating disintegrator is used, by particle
Shape white sugar powder is broken into the Icing Sugar that grain graininess is≤80 mesh numbers, and Icing Sugar sealing pack is spare；2. chocolate refines: by 200kg
The substitute of cocoa fat of thawing, 55kg Icing Sugar, 60kg natural cocoa powder, 25kg whole-fat milk powder, 50kg skimmed milk powder, 40kg lactose,
Essence is added in 50kg whey powder, 2kg anhydrous butter oil, 1kg enzymatic hydrolysis cream, 2kg malt flour, 1kg lecithin, the mixing of 0.3kg edible salt
It is refined in mill cylinder, refines cylinder circulating cooling temperature at 40-45 DEG C, refine time 16-24 hours, until the chocolate of fine grinding
Sauce fineness reaches 18-25 mesh, obtains required substitute of cocoa fat chocolate catsup, and substitute of cocoa fat chocolate catsup is poured into stirring and is protected
Warm cylinder, it is spare with 40-50 DEG C of stirring heat preservation；The substitute of cocoa fat chocolate catsup need to be added in discharging using first 2-3 hours again
2kg lecithin uses preceding 1-2 hours addition 0.3kg chocolate essence and 1kg vanillic aldehyde in discharging；
Step (2), prepare albumen inflation mixed sugar body cake skin: 1. prepare peanut powder, peanut butter: with Rolling cutting type peanut it is broken,
Powder machine and rotary grinding butter machine will bake and bank up with earth high oleic acid shelled peanut be prepared into peanut powder that grain graininess is 40-60 mesh number and fineness≤
The peanut butter of 120 mesh, peanut powder and peanut butter seal pack respectively and bucket is spare；2. dissolutionization is sugared: by 4Kg pure water, 12Kg
Glucose syrup, 12Kg white granulated sugar, 0.3Kg edible salt pour into stainless steel jacketed pan, open steam heating for dissolvingization sugar, stir in time
It mixes until white granulated sugar is completely dissolved, when heating syrup temp reaches 80-100 DEG C, through 120-160 mesh stainless steel mesh filtering sugar
Slurry takes the 30-35% of total amount to pour into blender and beats in pot；3. infusion: the filtering syrup of remaining 65-70% is poured into stainless steel
In jacketed pan, opens steam heating infusion and obtain infusion syrup when syrup infusion temperature reaches 120-125 DEG C；4. punching slurry stirs
It beats: carrying out in two times, the filtering syrup that blender beats 30-35% in pot is quickly beaten into (182 revs/min) 5-10 minutes, directly
There is pale to syrup, speed switchs to low speed (70 revs/min), and 1kg egg white solution is slowly added into syrup, and addition is completed to beat
Speed is adjusted to quick (182 revs/min), starts primary whipping inflation, quickly beats 10-20 minutes, until being formed in whipping pot steady
Fixed white foam sugar body tissue, i.e. protein foam sugar body detect protein foam sugar volume density, stop beating, take a 100ml
Protein foam sugar body is packed full with measuring cup and includes flat measuring cup mouth with plate by measuring cup, and weigh with scale its quality, by gained mass number
Value and the 100ml measuring cup quality and full measuring cup volumetric quantities for weighing and measuring in advance, are inserted in density calculation formula: density=matter
Amount/volume=full measuring cup protein foam sugar weight/full measuring cup volume=tested protein foam sugar volume density, when density reaches
0.02-0.40g/cm3, inflation is beaten for the first time and is completed, and protein foam sugar body is obtained；Adjusting blender and beating speed is at a slow speed
(70 revs/min) pour infusion syrup is slowly linear in protein foam sugar body, and punching beats speed after starch and is adjusted to quick (182
Rev/min), start secondary whipping inflation, quickly beat 10-20 minutes, until the white for forming stiff inflates sugared body, detection inflation
Sugared body hardness, stops blender and beats, and 20-30g is taken out from blender pot and inflates sugared body, puts cut-and-dried dress into rapidly
In the bucket for completely having temperature≤35 DEG C water, taken out after cooling 1-2 minute, will cooling inflation it is sugared body is soft is twisted into one, use finger force
Inflation sugared body group is pinched, the tack-free finger of sugared body is inflated, that is, reaches the secondary hardness for beating the sugared body of inflation that inflation needs.Second
It beats inflation to complete, obtains inflating sugared body；5. mixing preparation: blender speed being adjusted to low speed (70 revs/min), successively by 5Kg
Peanut butter, 15Kg peanut powder, 0.02Kg vanillic aldehyde are added to mixing preparation in the sugared body of inflation, and stirring obtains albumen in 1-2 minutes and fills
Albumen inflation mixed sugar body is then poured on (cooling temperature of circulating water≤15 on stainless steel interlayer cooling slab by gas mixed sugar body
DEG C), it is put into the heat preservation hopper of double roller cake of press skin machine and keeps the temperature after slightly cooling down, 40-50 DEG C of temperature；6. albumen processed inflates mixed sugar
Body cake skin: inflating mixed sugar body for albumen by conveying hoister and promote double roller cake of press skin machine of being sent into from hopper piecemeal, obtained described
Albumen inflates mixed sugar body cake skin；
Step (3) prepares your mixed sugar cake skin of OK a karaoke club honey: 1. material mixed dissolution: respectively by 11Kg pure water, the Portugal 62Kg
Grape syrup, 25Kg white granulated sugar, 8Kg brown granulated sugar, 0.5Kg edible salt, 45Kg condensed milk, 20Kg vegetable oil, 5Kg anhydrous butter oil, 0.8Kg
Glycerin monostearate, 0.8Kg lecithin, 0.2Kg sodium bicarbonate (sodium bicarbonate) pour into high speed shear circulation dissolving pan, open and steam
Vapour dissolves by heating, and when syrup temp reaches 90-100 DEG C, filtering syrup is obtained by filtration through 120~160 mesh stainless steel mesh；2. enduring
It boils: opening burnt odor preserving kettle vacuum pump, by filtering syrup sucking burnt odor preserving kettle, open preserving kettle's steam valve and open and stir
It mixes, when infusion temperature reaches 110-115 DEG C, turns off steam and stir, infusion syrup hardness is detected, with a root long degree 60-
The stainless steel bar of 80cm, diameter of phi 6-8mm, by infusion syrup in an insertion burnt odor preserving kettle of stick, insertion depth 15-
It takes out, is put into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water at once after 20cm, sugar will be glued on stainless steel bar
Slurry takes out after cooling 1-2 minute, with hand by cooling sugared body scrape and it is soft be twisted into garden sugar group, sugar group in garden, which forms, does not scatter and does not collapse
Deformation reaches the hardness of infusion syrup needs, open preserving kettle's baiting valve and be put into storage vat, pours into stainless steel stirring interlayer
Cooling (circulating water temperature≤50 DEG C) are spare in pot；3. mixing preparation: by infusion syrup after cooling and baking and banking up with earth high oleic acid peanut
Benevolence is mixed through ribbon mixer, OK a karaoke club honey that mixed sugar body is obtained, wherein the infusion syrup speed for being pumped into ribbon mixer is every
45Kg infusion syrup mixing 10Kg bakes and banks up with earth high oleic acid shelled peanut；4. cookie wrapper preparing: by OK a karaoke club honey, your mixed sugar body is put into vertical three rod
Cookie wrapper preparing machine carries out roll pressing skin, obtains the OK a karaoke club honey that mixed sugar body cake skin；
Step (4), composite laminate, cooling and shaping, excision forming: automatic composite laminate equipment is used, by step (3), 4.
Gained OK a karaoke club honey that mixed sugar body cake skin and step (2), 6. gained albumen inflation mixed sugar body cake skin divides upper and lower level composite laminate
Together, composite laminate cake skin is obtained, it is even after pressure roller (cooling temperature of circulating water≤15 DEG C in roller) compress composite laminate cake skin
Speed enters four sections of cooling tunnels and carries out cooling and shaping, and each section of cooling temperature is successively are as follows: 8-15 DEG C, 8-13 DEG C, 8-11 DEG C, 8-10
DEG C, composite laminate cake skin cuts machine-cut item and cutting machine cutting block forming through roller respectively after cooling and shaping, obtains molding compound folded
Layer sugar semi-finished product；
Step (5), chocolate coating, annular knurl, hardening by cooling: by composite laminate sugar semi-finished product obtained by step (4), through skilful
After gram force coating, edge knurling machine carry out chocolate coating (40-50 DEG C of coating chocolate sauce temperature), annular knurl, at the uniform velocity enter three sections
Cooling tunnel hardening by cooling, each section of tunnel cooling temperature≤10 DEG C, the novel and unique substitute of cocoa fat is obtained after hardening by cooling
Chocolate；
Step (6) metal detection, is sorted, is packed and stored；Wherein the metal detection is to start to visit after machine booting
Before surveying product, first whether worked well with the detector sensitivity of the standard testing block verifier of Φ 1.0mm, and normal
It is primary at interval of verifying in 1 hour in detection process.
According to the preparation method of above-mentioned substitute of cocoa fat chocolate, chocolate obtained is the high-quality card that will be prepared
Draw honey that sugar, protein sugar, substitute of cocoa fat chocolate and soft, tough, hard, crisp, the fragrant spy for baking and banking up with earth high oleic acid shelled peanut and its product
Point, ingenious combination with assemble, have that crisp middle band is soft, tough middle band is soft, exquisiteness lubrication, chewiness foot, milk is mellow, the more chews the more fragrant
Feature, formation structure is clearly demarcated, and stereovision is strong, and unique in taste abundant, the concentration condensed milk of addition, vegetable oil, bakes and banks up with earth height at anhydrous butter oil
Oleic acid shelled peanut and its product keep product not only full of nutrition, but also rich in having strong energy and origin of heat, Ji Nengman
Sufficient consumer simultaneously to the high request of your sugar of chocolate and OK a karaoke club honey and protein sugar mouthfeel, and can enjoy it is novel, unique,
The substitute of cocoa fat chocolate of innovation simultaneously, has additional nutrients and supplements the energy and heat of needed by human body.
The foregoing descriptions are merely the embodiment using the technology of the present invention content, any those skilled in the art use this hair
Bright done modifications and changes all belong to the scope of the patents that the present invention advocates, and are not limited to those disclosed embodiments.
Claims (4)
1. a kind of preparation method of substitute of cocoa fat chocolate, which comprises the steps of:
Step (1) prepares substitute of cocoa fat chocolate catsup: 1. prepare Icing Sugar: graininess white sugar powder, which is broken into grain graininess, is
The Icing Sugar of≤80 mesh, Icing Sugar sealing pack are spare；2. chocolate refine: by the substitute of cocoa fat of thawing, Icing Sugar, natural cocoa powder,
Whole-fat milk powder, skimmed milk powder, lactose, whey powder, anhydrous butter oil, enzymatic hydrolysis cream, malt flour, emulsifier, edible salt, edible essence
Fragrance mixing is refined, until the chocolate catsup fineness of fine grinding reaches 18-25 mesh, obtains required substitute of cocoa fat chocolate cream
Material, the substitute of cocoa fat chocolate catsup keep the temperature with 40-50 DEG C of temperature it is spare, keep the temperature alternate processes in keep persistently stirring
It mixes；
Step (2) prepares albumen inflation mixed sugar body cake skin: 1. preparing peanut powder, peanut butter: will bake and bank up with earth high oleic acid shelled peanut system
It is standby to seal pack respectively at the peanut powder and fineness≤120 mesh peanut butter, peanut powder and peanut butter that grain graininess is 40-60 mesh
It is spare with bucket；2. dissolutionization is sugared: pure water, glucose syrup, white granulated sugar, edible salt being mixed and dissolved by heating, is stirred in time
Until white granulated sugar is completely dissolved, syrup is filtered to obtain filtering syrup, the 30-35% of filtering syrup total amount is taken to pour into stirring
Machine is beaten in pot；3. infusion: the filtering syrup of remaining 65-70% being carried out steam and heats infusion, when syrup infusion temperature reaches
At 120-125 DEG C, infusion syrup is obtained；4. punching slurry is beaten: carrying out in two times, first by the filtering syrup of the 30-35% obtained in advance
It is beaten, until pale occurs in syrup, egg white solution is slowly added into syrup and is beaten after the completion of egg white solution addition,
Until syrup forms stable white foam sugar body tissue, inflation is beaten for the first time and is completed, protein foam sugar body is obtained；Then,
It will be beaten through slow linear pour in protein foam sugar body of infusion syrup made from infusion, until the protein foam sugar bodily form
Sugared body is inflated at the white of stiff, second of whipping inflation is completed, obtain inflating sugared body；5. mixing preparation: by peanut butter, peanut
Powder, vanillic aldehyde are added to mixing preparation in the sugared body of inflation, obtain albumen inflation mixed sugar body, albumen is then inflated mixed sugar body
It is cooled to 40-50 DEG C, albumen inflation mixed sugar body is kept the temperature with 40-50 DEG C；6. albumen processed inflates mixed sugar body cake skin: right
Albumen inflates mixed sugar body and carries out roll pressing skin, obtains the albumen inflation mixed sugar body cake skin；
Step (3) prepares your mixed sugar body cake skin of OK a karaoke club honey: 1. material mixed dissolution: by pure water, glucose syrup, white granulated sugar,
Brown granulated sugar, edible salt, condensed milk, vegetable oil, anhydrous butter oil, emulsifier, sodium bicarbonate mixing are dissolved by heating, when syrup temp reaches
To 90-100 DEG C, syrup is filtered to obtain filtering syrup；2. infusion: filtering syrup is carried out heating infusion, infusion process
In with stirring, when infusion temperature reaches 110-115 DEG C, obtain required infusion syrup, be cooled to 40-50 DEG C of temperature it is spare；
3. mixing preparation: infusion syrup after cooling is mixed to get OK a karaoke club honey that mixed sugar body with high oleic acid shelled peanut is baked and banked up with earth；4. making
Cake skin: to OK a karaoke club honey, your mixed sugar body carries out roll pressing skin, obtains the OK a karaoke club honey that mixed sugar body cake skin；
Step (4), composite laminate, cooling and shaping, excision forming: by the inflation mixed sugar body cake skin of albumen obtained by step (2) and step
Suddenly your mixed sugar body cake skin composite laminate of the honey of OK a karaoke club obtained by (3) obtains composite laminate cake skin, carries out roll-in to composite laminate cake skin,
So that it is at the uniform velocity entered four sections of cooling tunnels and carry out cooling and shaping, the cooling temperature of four sections of cooling tunnels is successively are as follows: 8-15 DEG C,
8-13 DEG C, 8-11 DEG C, 8-10 DEG C are cut after cooling and shaping, stripping and slicing obtains composite laminate sugar semi-finished product；
Step (5), chocolate coating, annular knurl, hardening by cooling: with step (1) resulting chocolate catsup to multiple obtained by step (4)
It closes lamination sugar semi-finished product and carries out chocolate coating, annular knurl, it is then made at the uniform velocity to enter the hardening by cooling of three-stage cooling tunnel, three sections
Each section of cooling temperature of cooling tunnel≤10 DEG C, the substitute of cocoa fat chocolate is obtained after hardening by cooling；
Step (6) is sorted, is packed and stored；
Step (1) prepares the concrete operations of substitute of cocoa fat chocolate catsup are as follows: 1. prepares Icing Sugar: using floated rotating shredder
Graininess white sugar powder is broken into the Icing Sugar that grain graininess is≤80 mesh numbers by machine, and Icing Sugar sealing pack is spare；2. chocolate extract
Mill: substitute of cocoa fat, 50-60 parts by weight Icing Sugar, the 50-70 parts by weight natural cocoa powder, 20-30 that 180-220 parts by weight are melted
Parts by weight whole-fat milk powder, 50-75 parts by weight skimmed milk powder, 30-50 parts by weight of lactose, 40-60 parts by weight whey powder, 1-4 weight
Part anhydrous butter oil, 1-2 parts by weight digest cream, 1-3 parts by weight malt flour, 0.5-1.5 parts by weight Emulsifier, 0.2-0.4 weight
Part edible salt sequentially adds to be refined in fine grinding cylinder, refines cylinder circulating cooling temperature at 40-45 DEG C, fine grinding time 16-24 is small
When, until the chocolate catsup fineness of fine grinding reaches 18-25 mesh, required substitute of cocoa fat chocolate catsup is obtained, by substitute of cocoa fat
Chocolate catsup pours into stirring cold wall tank, spare with 40-50 DEG C of stirring heat preservation；The substitute of cocoa fat chocolate catsup makes in discharging
1.5-2.5 parts by weight Emulsifier need to be added again with first 2-3 hours, eaten in discharging using preceding 1-2 hours addition 0.2-2.5 parts by weight
Use flavors and fragrances；
Step (2) prepares the concrete operations of albumen inflation mixed sugar body cake skin are as follows: 1. prepares peanut powder, peanut butter: using Rolling cutting type
Peanut is broken, powder machine and rotary grinding butter machine by high oleic acid shelled peanut is baked and banked up with earth are prepared into the peanut powder that grain graininess is 40-60 mesh number
With fineness≤120 mesh peanut butter, peanut powder and peanut butter seal pack respectively and bucket is spare；2. dissolutionization is sugared: by 3-5 weight
Part pure water, 10-15 parts by weight glucose syrup, 10-15 parts by weight white granulated sugar, 0.2-0.4 parts by weight edible salt pour into stainless steel
In jacketed pan, steam heating for dissolvingization sugar is opened, stirring in time is until white granulated sugar is completely dissolved, when heating syrup temp reaches 80
~100 DEG C, syrup is filtered through 120-160 mesh stainless steel mesh, takes the 30-35% of total amount to pour into blender and beats in pot；3. enduring
It boils: the filtering syrup of remaining 65-70% is poured into stainless steel jacketed pan, open steam and heat infusion, when syrup infusion temperature
When reaching 120-125 DEG C, infusion syrup is obtained；4. punching slurry is beaten: carrying out in two times, blender is beaten to the mistake of 30-35% in pot
It filters syrup and quickly beat 5-10 minutes with 182 revs/min, until pale occurs in syrup, speed switchs to 70 revs/min, to sugar
1-4 parts by weight egg white solution is slowly added in slurry, addition completes whipping speed and is adjusted to 182 revs/min, starts once to beat inflation, fastly
Speed is beaten 10-20 minutes, is formed stable white foam sugar body tissue, i.e. protein foam sugar body in pot until beating, is detected egg
White foam sugar volume density takes a 100ml measuring cup, and protein foam sugar body is packed full with measuring cup and includes flat measuring cup mouth with plate, uses
Balance weighs its quality, by gained mass figures and in advance weigh and measurement 100ml measuring cup quality and completely measuring cup volumetric quantities,
It is inserted in density calculation formula: density=mass/volume=full measuring cup protein foam sugar weight/full measuring cup volume=tested albumen
Foam sugar volume density, when density reaches 0.02-0.40g/cm3, inflation is beaten for the first time and is completed, and protein foam sugar body is obtained；It adjusts
It is 70 revs/min that whole blender, which beats speed, is poured infusion syrup is slowly linear in protein foam sugar body, punching is beaten after starch
Speed is adjusted to 182 revs/min, starts secondary whipping inflation, quickly beats 10-20 minutes, until forming the white inflation sugar of stiff
Body detects white and inflates sugared body hardness, and 20-30g is taken out from blender pot and inflates sugared body, puts cut-and-dried dress into rapidly
In the bucket for completely having temperature≤35 DEG C water, taken out after cooling 1-2 minute, will cooling inflation it is sugared body is soft is twisted into one, use finger force
Inflation sugared body group is pinched, the tack-free finger of sugared body is inflated, that is, reaches the hardness for the sugared body of inflation that secondary whipping inflation needs, for the second time
It beats inflation to complete, obtains inflating sugared body；5. mixing preparation: blender speed being adjusted to 70 revs/min of low speed, successively by 3-6 weight
Amount part peanut butter, 10-20 parts by weight peanut powder, 0.01-0.05 parts by weight vanillic aldehyde are added to mixing preparation in the sugared body of inflation, stir
It mixes and obtains within 1-2 minutes albumen inflation mixed sugar body, then albumen inflation mixed sugar body is poured on stainless steel interlayer cooling slab
It is cooled down, cooling temperature of circulating water≤15 DEG C used in stainless steel interlayer cooling slab, is cooled to albumen inflation mixed sugar body
Temperature is 40-50 DEG C, puts it into the heat preservation hopper of double roller cake of press skin machine and keeps the temperature, 40-50 DEG C of holding temperature；6. albumen processed fills
Gas mixed sugar body cake skin: albumen is inflated into mixed sugar body by conveying hoister and promotes feeding double roller cake of press skin from heat preservation hopper piecemeal
Mechanism obtains the albumen inflation mixed sugar body cake skin；
Step (3) prepares the concrete operations of your mixed sugar body cake skin of OK a karaoke club honey are as follows: 1. material mixed dissolution: respectively by 10-15 weight
Measure part pure water, 50-70 parts by weight glucose syrup, 20-30 parts by weight white granulated sugar, 5-10 parts by weight brown granulated sugar, 0.5-1.0 weight
Part edible salt, 40-60 parts by weight condensed milk, 10-30 parts by weight vegetable oil, 2-6 parts by weight anhydrous butter oil, the emulsification of 0.5-4 parts by weight
Agent, 0.1-0.3 parts by weight sodium bicarbonate are poured into high speed shear circulation dissolving pan, are opened steam and are dissolved by heating, when syrup temp reaches
To 90-100 DEG C, filtering syrup is obtained by filtration through 120~160 mesh stainless steel mesh；2. infusion: opening burnt odor preserving kettle vacuum
Pump opens in filtering syrup sucking burnt odor preserving kettle preserving kettle's steam valve and opens stirring, when infusion temperature reaches 110-
It 115 DEG C, turns off steam and stirs, infusion syrup hardness is detected, with the stainless steel of a root long degree 60-80cm, diameter of phi 6-8mm
Stick takes out at once after insertion depth 15-20cm by infusion syrup in an insertion burnt odor preserving kettle of stick, is put into thing rapidly
In the bucket for filling with temperature≤35 DEG C water first prepared, taken out after the viscous syrup of institute on stainless steel bar is cooled down 1-2 minutes, it will with hand
Cooling sugar body scrape and it is soft be twisted into circle sugar group, the molding of circle sugar group is not scattered and not collapse-deformation, that is, reaches infusion syrup needs
Hardness opens preserving kettle's baiting valve and is put into storage vat, pours into stainless steel stirring jacketed pan and is cooled to 40-50 DEG C, spare；③
Mixing preparation: being quantitatively pumped into ribbon mixer for infusion syrup after cooling and mix with high oleic acid shelled peanut is baked and banked up with earth, to be often pumped into
The infusion syrup mixing 8-15 parts by weight of 40-60 parts by weight bake and bank up with earth high oleic acid shelled peanut, obtain OK a karaoke club honey that mixed sugar body；4. making
Cake skin: by OK a karaoke club honey, your mixed sugar body is put into vertical three rods cookie wrapper preparing machine progress roll pressing skin, obtains the OK a karaoke club honey that mixing
Sugared body cake skin.
2. the preparation method of substitute of cocoa fat chocolate according to claim 1, it is characterised in that: newborn in step (1)
Agent is lecithin, and edible essence fragrance is made of chocolate essence and vanillic aldehyde.
3. the preparation method of substitute of cocoa fat chocolate according to claim 1, it is characterised in that: newborn in step (3)
Agent is made of glycerin monostearate and lecithin.
4. the preparation method of substitute of cocoa fat chocolate according to claim 1, it is characterised in that: step (6) is also wrapped
Metal detection is included, the metal detection is before should starting to detect product after machine booting, first to use the standard testing of Φ 1.0mm
Whether the detector sensitivity of block verifier works well, and primary at interval of verifying in 1 hour in normal detection process.
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| MXPA03004301A (en) * | 2000-11-15 | 2003-08-19 | Nestle Sa | Process for molding laminated candy and resultant products thereof. |
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Effective date of registration: 20201117 Address after: No.5 Lingban Road, Jinjiang Economic Development Zone, Quanzhou City, Fujian Province Patentee after: Jinjiang Jiafu Food Co., Ltd Address before: 362000 Jinjiang Economic Development Zone (food garden), Quanzhou, Fujian, Jinjiang Patentee before: JUST BEST Co.,Ltd. |
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