Chocolate candy and its production method
Chocolate candy and its production method
Chocolate, also known as chocolate, is a type of candy made from cocoa beans. Sepia shiny, delicate and smooth, with a special fragrance, high calorific value, rich nutritional value, easily digested and absorbed by the body.
Fresh cocoa beans contain a lot of water, no aroma, and after roasting and fermentation, they have a strong aroma, which is formed by fermentation of various amino acids that decompose. In addition, aroma components such as butter, milk powder, malt, almond, and vanillin are added during the processing to give the chocolate a special aroma.
Chocolate candy contains high fat, high protein, high sugar, high calorie, the melting point of cocoa butter is close to human body temperature, cocoa beans are also rich in vitamins and traces of theobromine, and caffeine and other neurotic substances are processed many times in the process. The milled particles are highly emulsified to form a good color, aroma, and taste, making the chocolate candy highly nutritious and easily digested and absorbed.
There are many types of chocolate candy, which can be divided into: chocolate, brownie, sandwich chocolate, wine chocolate, and chocolate praline. In recent years, there has been a trend toward the development of dim-sweetened chocolate abroad.
The composition of chocolate candy is made up of cocoa products, sugar and dairy products. Cocoa products are products processed from cocoa beans and include cocoa liquor, cocoa butter, cocoa butter, and the like.
1. Cocoa liquor: also known as cocoa or bitters. The cocoa beans are roasted and roasted into shell beans, ground to a paste shape, and after cooling, they condense into a tan colored blocky solid with aroma and bitterness and astringency, belonging to semi-product raw materials. The moisture content of the cocoa liquor should be less than 4%, the fat content is below 55%, and less than 45% does not meet the requirements.
2. Cocoa butter: fat that is removed from the cocoa liquor and is creamy yellow. It is hard and brittle at room temperature, and the liquid cocoa butter is solidified by cooling and shrinking. Cocoa butter has a beautiful and unique aroma. Cocoa butter is composed of a variety of triglycerides.
3. Cocoa powder: Cocoa liquor cake made of cocoa butter, grinded into powder is cocoa powder. The cocoa processing method is divided into a general method and an alkali treatment method.
Different varieties of chocolate candy, the composition is also different, see the following table:
Basic composition Milk chocolate (general) Milk chocolate (high grade) Milk chocolate (coating coat) Cocoa liquor %10～1211～1310～12 Cocoa butter %22～2822～3022～30 Sugar %43～5540～4544～48 Milk Solid% % of total fat from 10 to 1215 to 2013 to 15 30 to 3832 to 4035 to 40Production principle Chocolate candy has the characteristics of lubricity, exquisiteness and attractive scent, which is determined by its raw material and production process.
In the production process, all the solids in the components of the chocolate product are dispersed into tiny particles, so that all the soluble and insoluble substances become very fine particles, and the chocolate becomes very delicate and lubricious.
Secondly, the various raw materials of chocolate products are mixed to the highest degree, and after the mixture is highly homogenized, sugar cannot be precipitated and crystallized, oils cannot be separated, etc., so as not to affect the appearance and structure of the products.
For this purpose, the various components must be dispersed into tiny particles (with a particle size of no more than 80 μm) by grinding, mixing, homogenizing and refining, and at the same time, various kinds of substances are mixed so as to be very uniform and recognized on the tongue. Not the characteristics of different material particles, but only that chocolate becomes a seamless lubrication, delicate products. In order to achieve a high degree of homogenization, emulsifiers are sometimes added to provide emulsification and dilution.
The chocolate scent is the result of a combination of aroma and taste. One of the main sources of aroma is the integrated product after roasting and fermentation of cocoa beans. According to the analysis, cocoa aroma substances are composed of hundreds of aromatic compounds, and the specific taste of cocoa comes from trace components such as theobromine, caffeine and tannins. During the processing, the presence of sugar and milk increased its scorched flavor. The addition of vanillin and maltol also set off and improved the aroma characteristics of chocolate.
Viscosity is an important physical property of chocolate. Chocolates above the melting point should have good fluidity in order for the material to perform smoothly during shipping and processing operations. Viscosity is especially important for the thermoregulation, crystallization and shaping of chocolate. Therefore, viscosity is an important process characteristic of chocolate. The viscosity of chocolate sauce varies at different temperatures, and the viscosity is related to the amount of cocoa butter.
Also controlling the viscosity of chocolate are phospholipids, water content, milk solids, and plasmid size of dried solids.
At room temperature, chocolate products have the characteristics of firmness and brittleness. When the temperature exceeds 30°C, it suddenly changes from a solid state to a liquid state, loses luster and complete appearance, which is determined by the physical properties of cocoa butter. The chocolate below its melting point has a certain hardness and brittleness, and above the melting point it has good fluidity.
The duality of cocoa butter is very obvious when it is close to the melting point. Therefore, chocolate candy is physically sensitive when the temperature is close to its melting point. This requires the use of this property in the filling, coating, packaging, storage and transportation of the production process.
Production method 1. Cocoa liquor preparation:
(1) Roasting: Fermented and dried cocoa beans, the next step is roasting. The main role of roasting is: to remove some of the moisture; to make the bean shell become brittle and crack, easy to remove the shell; can make dark brown cocoa beans, become purple, so that some of the oil penetrated out of the cell, the beans become Bright; roasting can change the composition of cocoa beans, starch gelatinization into soluble particles, acids, alcohols and esters and other aromatic substances increased; make the material has plasticity.
(2) The required temperature and time vary depending on the roasting method. The new roasting method is continuous roasting with indirect hot air heat transfer. The roasting temperature and time required for different product varieties vary. The following are the process conditions of the hot air continuous roaster:
Variety temperature °C Time (minutes) Cocoa powder 125 ~ 13025 ~ 30 Milk chocolate 110 ~ 12515 ~ 20 Dark chocolate 85 ~ 10011 ~ 14The higher the roasting temperature, the greater the loss rate of the cocoa bean, which is a technical and economical indicator that needs attention in roasting.
(2) Sieve sieve: After roasting cocoa beans, although the skin has cracked, but the meat and the shell has not separated, you need to be slightly rolling to separate, under mechanical impact, the beans are broken into irregular Tablets. The function of the sieve is to separate the beans and hulls so that the processing of the beans can be performed in the next process.
(3) Grinding: Grinding, also known as primary grinding, grinds cocoa tablets into sauces. This process is important in order to obtain a cocoa liquor mass consisting of microparticles. It is required to grind to 50-114 micron. After the initial grinding, the grinding time of the next process can be shortened, and better results can be obtained. After grinding into a sauce, brown cocoa liquor can be obtained.
There are many types of primary grinding equipment: disc mills, roll mills, tooth mills, ball mills and colloid mills.
2. Grinding: Cocoa lumps made of freshly ground, already processed sugar powder, plus a certain amount of cocoa butter, milk powder, seasonings, surfactants and spices, etc., and further grinding, known as fine grinding .
Only the cocoa particles or icing sugar that have been ground at the beginning, the granules are large, and they have a rough feeling after entering the mouth and must be refined to make the granules further smaller. When most of the plasmids finely ground to the material are less than 25 micrometers or between 18 and 23 micrometers, there is no graininess after the chocolate enters the human mouth. This range is a requirement for fine grinding.
Material is mainly physical changes in the refining process. As the refining progresses, the material is dispersed and the finer the material is dispersed, the more the surface area will be expanded. The total surface contained in the total volume of a given amount of material is called the specific surface. The larger the specific surface area, the more chocolate dots, and the smaller the finer particles.
While maintaining a certain temperature in the fine grinding, the finer the fine grinding, the thickening of the material, the increase of the viscosity, and the decrease of fluidity.
Grinding equipment includes: three-roll refiner, five-roll refiner, and drum refiner. In the refining process, the following operating procedures should be controlled: adjusting the friction gap, adjusting the material viscosity, controlling the refining temperature, and controlling the degree of fine grinding. There are certain limits on the size of the finely ground chocolate: the size of the oversized or large grains is too much, and the mouthfeel is rough. However, if the size is too small or the proportion of small grains is too large, it will easily stick to our tongues and it will not be easily Saliva detaches from the mouth and makes people feel happy.
3. Refining: Although the finely ground chocolate is fine, it is not delicate enough, the flavor is not beautiful enough and the alcohol is refined, and refining can further improve its quality. Especially high-quality chocolate needs to go through a refining process.
Refining is performed inside the refiner. There are many types of refiners, and the ones that are currently used more generally are rotary refiners. The material is repeatedly rubbed and collided in the refiner, and the refining is further smoothed and ground. The moisture and volatile odor in the material are driven off, and the material is fully emulsified, thereby improving the quality of the chocolate.
The main conditions required for refining are temperature and time, and the angular temperature requirements of the plasmid, which vary with the type of chocolate confectionery. Dark chocolate is 55-85°C; milk chocolate is 45-60°C. The time required for fine grinding is long, usually 24 to 72 hours.
Refining has the following effects: The quality of chocolate is more delicate and lubricious; the material becomes thin and denser, and the color, fragrance and taste are improved.
The phospholipids to be added in the refining, phospholipids are extracted from soybeans, sunflowers and other oils and fats.
Phospholipids have the duality of lipophilicity and hydrophilicity. It has both lipophilic and hydrophilic groups. Its hydrophilic side can also be adsorbed by sugar, cocoa and milk solids. In this way, the surface of the chocolate material plays a role, so that the material becomes a highly stable emulsion, so the phospholipids also belong to the emulsifier.
Phospholipids can change the interfacial tension between plasmids, which can reduce the occurrence and strengthening of the hydration of the material micelles, thus hindering the formation of jelly, and play a dilution role, reducing the viscosity of the material.
When more than 0.6% phospholipids are added to the chocolate, the viscosity no longer decreases. Therefore, the amount of chocolate added in the chocolate candy production is between 0.1-0.5%.
The addition of phospholipids to chocolate can reduce a certain proportion of cocoa butter, which is of economic significance.
Phospholipids also prevent oxidation of lipids and are also antioxidants.
4. Temperature regulation: The role of temperature regulation is to control the conversion of cocoa butter phase at different temperatures so as to achieve the effect of conditioning.
It is best to go through the thermostat stage to make the liquid chocolate sauce into a solid chocolate candy. Without thermoregulation or poor temperature regulation, the quality of the product will be poor.
From the point of view of the requirements of the production process, the chocolate material from the liquid state to the solid state is required to have a significant shrinkage, so that it is easy to fall out from the mold of the mold, which is a necessary requirement for the continuous production line. Adjusting the temperature according to the process conditions can make the chocolate material produce obvious shrinkage performance. It is conducive to stripping and continuous production.
Without thermoregulation or poorly tempered chocolate, after cold-solid forming, the texture of the product is rough, and the color is dark, lacking the brittle characteristics of chocolate. In the preservation process, it becomes easy to become rough and similar to the texture of the nest, losing the value of the commodity. Therefore, temperature regulation is an important process in chocolate production.
About 30% of cocoa butter is contained in the chocolate. Cocoa butter is a continuous phase in the dispersion system. Its state determines the physical properties of the chocolate. The change in the temperature of the chocolate material is essentially a change in the polymorphic properties of cocoa butter. The purpose of tempering is to make the chocolate material produce the highest proportion of crystal form, so that the chocolate production process is smooth and the quality of the finished product is stable.
After refining the chocolate material is generally above 45 °C, the plasmid is in motion, can not form any crystal form of cocoa butter, so need to stir the material in the tank for a certain period of time after the temperature adjustment.
In the first stage of tempering, the material was cooled from 45°C to 29°C, and cocoa butter produced nuclei and gradually changed to other crystal forms.
In the second stage of tempering, the material continues to cool from 29°C to 27°C. Part of the unstable crystal form is converted into a stable crystal form, and the quantity increases and the viscosity increases.
In the third stage of tempering, the material recovered from 27°C to 29-30°C. Its purpose was to dissolve the unstable crystal forms below 29°C, leaving only a stable crystal form. This is the crystal form. At the same time, the viscosity of the material is reduced, which is suitable for the requirements of the forming process.
The temperature adjustment process is a delicate process, and the temperature adjustment and control must be very strict and accurate. There is currently no ideal thermostat, and the thin-film continuous thermostat is suitable for mass production.
After the chocolate is tempered, it can be used to produce chocolate candy. According to the molding process, chocolate confectionery can be divided into casting and coating.
5. Casting molding: The chocolate used for casting molds must be strictly controlled in temperature and viscosity. The temperature of the material is required to be around 30°C. An excessively high temperature will destroy the crystal form of cocoa butter that has formed a stable crystal form. To make the quality structure loose, lack of shrinkage characteristics, difficult to demoulding, prone to spotted or dark phenomenon in storage. The temperature is too low, the material is viscous, it is difficult to do the quantitative dispensing when casting, and the bubbles in the material are difficult to remove. The products are prone to be honeycomb. Therefore, during the molding process, the material should always maintain an accurate temperature and be maintained within the minimum temperature difference.
Viscosity is another important factor for the material requirements. The viscosity of the material also affects its dispersion and distribution accuracy. Therefore, the viscosity range of the material must be maintained during the casting process. After casting, the model must be oscillated to a solid quality structure to prevent bubbles or voids from forming. The shock amplitude requirement does not exceed 5 mm and the frequency is about 1000 times per minute.
There are two forms of heat found in chocolate sauce: sensible heat and latent heat. Sensible heat refers to the amount of heat that chocolate sauce releases when it cools down; latent heat refers to the amount of heat that is released when the liquid changes into a solid state. The sum of the two types of heat is the total amount of heat that needs to be removed during the molding process.
The requirements for the cooling process are: When the mold is cast, it is first placed in a refrigerating chamber at 8 to 10°C, about 5 minutes, the material temperature is lowered to 21°C; after about 21 minutes, the material temperature is lowered by 12°C, and cooling is required. The total time is 25-30 minutes. The cooling rate depends on the cooling temperature, cold air mode and product shape.
The cooling rate from liquid to solid can not be too fast, the cooling temperature is generally 8 ~ 10 °C, the cooling period can be properly increased to 12 ~ 14 °C. The cold air speed is preferably 7 meters per second. When the chocolate blocks shrink, they come to the cooling end.
6. Coating process: coating the formed candy, known as sandwich chocolate. Mostly named after the sandwich, such as peanut sandwich chocolate, protein sandwich chocolate and so on.
The following requirements apply to the coating process:
(1) The requirements for making hearts and hearts: The nature and color of the heart must be harmoniously combined with the chocolate coat. The specific requirements are soft, easy to melt, non-sticky, and will not cause morphological changes, permeation and perforation. Shrinkage, rancidity, insects, and mildew. When coating the heart and temperature are generally lower than the coat temperature around 5 °C.
(2) Requirements for outerwear and outerwear: Cocoa butter in chocolate for painting is higher than that in casting. Painted chocolate sauces should have suitable viscosity and fluidity. Too thick and thick materials not only inconvenient to transport, but also uneven distribution, uneven clothing thickness, can not guarantee the consumption of fixed amount. In the entire coating process, it is necessary to strictly control the temperature regulation requirements of the sauce and maintain the temperature of 30 to 33°C.
(3) Control speed: The cooling channel of the coater forming unit should be kept at 7~12°C, the cold air speed should not exceed 7m/s, and the cooling time should be kept for 15 to 20 minutes. The temperature at the late stage of cooling can be slightly higher in the dryer. Under conditions.
7. Chocolate candy packaging: The main role of packaging is: heat, anti-hygroscopic melting, anti-aroma escape, prevent oil precipitation rancidity, anti-mildew, pest control, anti-pollution. The packaging requirements are beautiful, colorful, and can maintain the color, aroma, taste, type of chocolate candy, especially sanitary conditions.
General wax paper is difficult to achieve the above requirements. Commonly used packaging materials are: aluminum foil, polyethylene, polypropylene, polystyrene and so on. There are also aluminum foil-polyethylene composites or other composite materials.
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