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Milk chocolate and preparation method thereof

A chocolate and milk technology, applied in cocoa, food science, application, etc., can solve the problems of easy melting of chocolate, sticking into a ball, and inability to melt instantly.

Inactive Publication Date: 2013-01-16
天津市滨海新区大港康华食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, at present, many chocolate products in the domestic market have a bad taste. They do not melt immediately in the mouth, but stick together in the mouth, and the taste is not good.
Moreover, most products use granulated sugar as a sweetener. The granulated sugar is not only large in size and needs to be finely ground, but also has a high degree of sweetness. The chocolate produced with granulated sugar is too sweet and not suitable for the elderly and children.
Foreign chocolate tastes good, but because chocolate is easy to melt, it is inconvenient to transport. On the other hand, foreign chocolate is expensive and not suitable for ordinary consumers.

Method used

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  • Milk chocolate and preparation method thereof
  • Milk chocolate and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The raw materials are cocoa butter substitute 19%, sweetener 1.4%, whole milk powder 34%, phospholipid 0.60%, and cocoa butter 45%. First melt the cocoa butter substitute and cocoa butter at a temperature of 50°C. Then pour the whole milk powder together for fine grinding. After fine grinding, the average fineness is 30 microns. During the fine grinding process, the temperature is always kept at 43-46 ° C. During the fine grinding process, the current does not exceed 30 amperes, and the fine grinding time is 14 Hour. Then adjust the temperature, the temperature is always controlled at 43-46°C, and the temperature adjustment time is 10 hours. The raw materials are poured into the pouring machine for casting, and then the mold is released and packaged.

Embodiment 2

[0014] The raw materials are 21% cocoa butter substitute, 1.5% sweetener, 35% whole milk powder, 0.5% phospholipid, and 42% cocoa butter. First melt the cocoa butter substitute and cocoa butter at a temperature of 55°C. Then pour the whole milk powder together for fine grinding. After fine grinding, the average fineness is 29 microns. During the fine grinding process, the temperature is always kept at 43-46°C. During the fine grinding process, the current does not exceed 30 amperes, and the fine grinding time is 12 hours. . Then adjust the temperature, the temperature is always controlled at 43-46°C, and the temperature adjustment time is 9 hours. The raw materials are poured into the pouring machine for casting, and then the mold is released and packaged.

Embodiment 3

[0016] The raw materials are 22% cocoa butter substitute, 0.5% sweetener, 36% whole milk powder, 0.5% phospholipid, and 41% cocoa butter. First melt the cocoa butter substitute and cocoa butter at a temperature of 55°C. Then pour the whole milk powder together for fine grinding, the average fineness after fine grinding is 30 microns, the temperature is always kept at 43-46°C during the fine grinding process, the current during the fine grinding process does not exceed 30 amps, and the fine grinding time is 13 hours . Then adjust the temperature, the temperature is always controlled at 43-46°C, and the temperature adjustment time is 8 hours. The raw materials are poured into the pouring machine for casting, molded, and packaged.

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Abstract

The invention discloses a milk chocolate and a preparation method thereof. The chocolate is prepared from main raw materials such as a cocoa butter substitute, cocoa powder and phospholipid in a certain ratio; and particularly milk powder is added, so that the chocolate has milk fragrance. The preparation method comprises the following steps of: melting, performing fine grinding, regulating temperature, performing injection molding, demolding and packing. The method is easy to operate, uniform product quality is easy to ensure, and the chocolate produced by the method according to the formula has smooth mouthfeel, strong milk fragrance and thin taste and is fragrant and sweet.

Description

technical field [0001] The invention belongs to the field of chocolate production, in particular to a formula and production method of milk chocolate. Background technique [0002] Chocolate, also known as chocolate, has a similar chemical composition to general candy, but because it is a special food based on cocoa and sugar, it is different from general candy, with a bright coat and pleasant cocoa milk Fragrance, delicate, smooth, sweet but not greasy, and has high calorific value and nutritional value, it is a food loved by young and old. Chocolate is a bright brown solid at room temperature. There are many ingredients, and various materials exist in different organizational states. Various ingredients must not only be highly dispersed, but also highly emulsified. Therefore, sophisticated production technology and accurate material ratio determine the overall quality of chocolate. Quality and flavor. [0003] But at present, many chocolate products in the domestic mark...

Claims

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Application Information

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IPC IPC(8): A23G1/46
Inventor 刘川江
Owner 天津市滨海新区大港康华食品厂
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