CN113016919A - Micro-puffed bean/grain filled chocolate and preparation method thereof - Google Patents
Micro-puffed bean/grain filled chocolate and preparation method thereof Download PDFInfo
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- 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
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- 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, filled
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- 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, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
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Abstract
A micro-puffed bean/grain filled chocolate and a preparation method thereof belong to the technical field of chocolate preparation. The invention provides a novel chocolate, which is prepared by washing and soaking whole grain grains or coarse cereals, carrying out classified micro-expansion treatment at 50-200 ℃ for 4-20min, expanding the volume by 1.5-2 times, reducing the water content to below 4%, and coating chocolate milk outside the micro-expanded whole grain grains/coarse cereals to prepare a bean-grain sandwich chocolate bean product. The prepared product has complete whole bean/grain grains with crisp mouthfeel and rich grain fragrance, greatly reduces the sweet and greasy feeling of the original chocolate product, has better mouthfeel and taste, and adds healthy elements.
Description
Technical Field
The invention belongs to the technical field of chocolate preparation, and particularly relates to micro-puffed bean/grain filled chocolate and a preparation method thereof.
Background
In the existing chocolate products, the sandwich chocolate is popular and has more varieties, and particularly, the sandwich material is used as a nut, a wine core and a candy sandwich. Because the chocolate is a high-fat high-sugar product, the taste of nuts and candies sandwiched inside is very greasy or sweet, so that the taste of the sandwiched chocolate is too single, sweet and greasy, the layering sense is poor, and the consumption experience is influenced.
With the pursuit of modern people on 'healthy eating', whole grains and coarse cereals are increasingly pursued by people due to high dietary fiber and low oil content, and the natural grain and the soybean grain are adopted as the sandwich material, so that the taste level of chocolate can be regulated through grains, and meanwhile, the dietary fiber and natural active substances rich in the whole grains can be provided, and the nutritional value of chocolate products can be improved. However, conventionally baked beans and grains have hard mouthfeel and are difficult to chew; and the compact seed coat has strong fiber feeling and rough mouthfeel, and is not suitable for being used as a core material in the form of whole grains. The original grain and soybean appearance of the core material in the existing puffing and granulating sandwich chocolate in the market is lost, and the dietary fiber is greatly lost due to granulation, so that the characteristics of the bean and grain sandwich are influenced to a certain degree.
Disclosure of Invention
The invention aims to develop a whole-grain bean/grain filled chocolate product, and provides a micro-puffed bean/grain filled chocolate, which can clearly see a core material containing a complete seed coat structure, and through texture restructuring treatment, the seed coat fiber structure disappears, and crumb restructuring occurs, so that the crisp and fine taste of the core material is improved, more dietary fibers are provided for the chocolate, and the nutrition of the chocolate is improved. The product is prepared from the following raw materials in percentage by mass: 5-35% of micro-puffed whole grain beans/cereals and 65-95% of chocolate whey, and the sum of the two is 100%; the micro-puffed whole-grain beans/grains are a mixture of one or more of whole-grain soybeans, black beans, green soybeans, wheat, highland barley, yellow rice and coix seeds which are subjected to micro-puffing treatment, and the whole grains refer to grains with complete seed coats and embryos; the micro-puffing treatment is to wash and soak the bean/grain raw materials, and then respectively carry out 1-5 grade instantaneous baking for 4-20min at 50-200 ℃, and comprises the following steps: the baking temperature of the 1 st level is as follows: 50-200 ℃, and the instant baking time is as follows: 0-4 min; the 2 nd-stage baking temperature is as follows: 150 ℃ and 200 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 3 rd level is as follows: instantaneous baking at 50-180 deg.C for 0-4 min; the 4 th-level baking temperature is as follows: 50-180 ℃, and the instant baking time is as follows: 0-4 min; the baking temperature of the 5 th level is as follows: 50-180 ℃, and the instant baking time is as follows: 0-4 min; the fiber structure of the seed coat disappears after baking, the seed coat is clustered and recombined to be a loose cluster structure with the diameter of 5-10 mu m, the volume is expanded to 1.5-2 times of that before the seed coat is not treated, and the water content of the seed coat is less than 4 percent.
Further limiting, the micro-puffing treatment refers to washing and soaking whole-grain beans/grains with water, and then respectively carrying out 1-5-stage instant baking at 110-: the baking temperature of the 1 st level is as follows: 110-200 ℃, and the instant baking time is as follows: 0-4 min; the 2 nd-stage baking temperature is as follows: 150 ℃ and 200 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 3 rd level is as follows: 110-; the 4 th-level baking temperature is as follows: 110-180 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 5 th level is as follows: 110-180 ℃, and the instantaneous baking time is as follows: and 0-4 min.
Further defined, the chocolate milk is dark chocolate milk, white chocolate milk, milk chocolate milk or matcha chocolate milk.
Further limiting, the chocolate milk also contains food oil or a nutrition enhancer, the food oil is seabuckthorn oil or camellia seed oil, and the content of the food oil is 0-5% of the mass of the chocolate milk; the nutrition enhancer is one or a mixture of more of vitamin A, vitamin D and vitamin E, and the content of the nutrition enhancer is 0-1% of the mass of the chocolate whey.
The invention also provides a preparation method of the micro-puffing bean/grain filled chocolate, which is characterized in that the whole grain beans/grains are subjected to micro-puffing treatment, and then the outer layer of the micro-puffing whole grain beans/grains is wrapped with chocolate milk to prepare the micro-puffing bean/grain filled chocolate.
Further limiting, the micro-puffing treatment refers to that the raw materials are subjected to 1-5 grade instantaneous baking for 4-20min at the temperature of 50-200 ℃, and the total content of the raw materials comprises: the baking temperature of the 1 st level is as follows: 50-200 ℃, and the instant baking time is as follows: 0-4 min; the 2 nd-stage baking temperature is as follows: 150 ℃ and 200 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 3 rd level is as follows: instantaneous baking at 50-180 deg.C for 0-4 min; the 4 th-level baking temperature is as follows: 50-180 ℃, and the instant baking time is as follows: 0-4 min; the baking temperature of the 5 th level is as follows: 50-180 ℃, and the instant baking time is as follows: and 0-4 min.
Further limited, the micro-expansion treatment refers to that the raw material is subjected to 1-5-stage instantaneous baking at the temperature of 110-200 ℃ for 4-20min, and the method comprises the following steps: the baking temperature of the 1 st level is as follows: 110-200 ℃, and the instant drying time is as follows: 0-4 min; the 2 nd-stage baking temperature is as follows: 150 ℃ and 200 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 3 rd level is as follows: 110-; the 4 th-level baking temperature is as follows: 110-180 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 5 th level is as follows: 110-180 ℃, and the instantaneous baking time is as follows: and 0-4 min.
Further, the preparation method of the micro-puffed bean/grain filled chocolate comprises the steps of adding micro-puffed whole grain beans/grains into a food polishing machine, heating chocolate milk to 40-70 ℃, adding the chocolate milk into the food polishing machine in several times, and stirring and forming to obtain the micro-puffed bean/grain filled chocolate.
Further limiting, heating the chocolate milk to 40-70 ℃, adding the chocolate milk into a mold for film casting, then adding the micro-puffed whole grain beans/cereals, and demolding after shaping to prepare the micro-puffed bean/cereal sandwich chocolate.
Advantageous effects
The invention provides a whole set of industrial production method for whole grain grains and coarse cereals, namely micro-puffing treatment, which is purely physical processing, is not fried and has no additives (the ingredients only comprise whole grain raw materials and water). After the graded puffing treatment, the seed coat of the bean/grain is completely reserved, the 'compact continuous physical structure' of the whole-seed raw material is converted into a 'loose clustered weak connection structure', the taste of the product is crisp, and particularly after the texture reorganization of the outer layer fiber of the whole seed, the compact fiber structure disappears, and the conglobation reorganization occurs, so that the crisp and fine taste is obtained, and adverse factors such as flatulence factors, anti-nutritional factors and the like in some raw materials are removed. The filled chocolate is prepared by taking the micro-puffed whole grain beans/cereals as one of the raw materials, the crisp and fragrant whole grain sandwich can neutralize the sweet and greasy feeling of the chocolate, the taste and the flavor are better, the dietary fiber content of the chocolate product is enhanced, the healthy elements of the whole grain soybean and the chocolate are fused, and the filled chocolate can be eaten instantly after being eaten.
Drawings
FIG. 1 is a picture of a micro-puffed black bean sandwich chocolate, wherein a is the appearance of the black bean sandwich chocolate, b is a peeling display picture of a black bean full-grain sandwich chocolate, and c is a cross section display picture of the black bean full-grain sandwich chocolate;
FIG. 2 is an electron microscope picture of a raw material soybean seed coat and a micro-puffed soybean seed coat, wherein a is the raw material soybean seed coat, and b is the soybean seed coat after micro-puffing.
Detailed Description
The raw materials used in the invention can be purchased commercially, the raw materials of the bean and grain are full-seed bean and grain, and the dietary fiber is not lost after peeling and tabletting; the chocolate milk can also contain food oil or nutrition enhancer, the food oil is oleum Hippophae or oleum Camelliae Japonicae, and the content of the food oil is 0-5% of the weight of the chocolate milk; the nutrition enhancer is vitamin A, vitamin D or vitamin E, and the content of the nutrition enhancer is 0-1% of the mass of the chocolate whey.
Example 1: preparation method of slightly puffed black bean sandwich-black chocolate bean.
The chocolate sandwich prepared in the embodiment is a micro-puffed black bean sandwich-black chocolate bean, and contains micro-puffed black beans (weight ratio): 5%, dark chocolate cream (weight ratio): 95 percent.
The preparation method comprises the following steps: heating black beans by 5 stages, wherein the heating temperature is 200-150-110 ℃, and the 5-stage instantaneous baking time is 4-4 min, so as to obtain micro-puffed black beans, the fiber structure of the seed coat disappears after baking, the fiber structure is recombined into a loose granular structure with the diameter of 5-10 μm, the volume is 1.5 times larger than that before the processing, and the water content is about 3.6%; pouring the micro-puffed black beans into a water chestnut type roller polishing machine, adjusting the temperature of the black chocolate milk material to 40 ℃, adjusting the polishing machine to a proper rotating speed, pouring the black chocolate milk into the polishing machine for multiple times, and continuously stirring the materials in the polishing machine to ensure that the formed and polished chocolate beans have uniform particles and smooth appearance. And after the molding is finished, taking out, cooling and shaping, and then packaging.
Example 2: preparation method of micro-puffed semen glycines sandwich-white chocolate bean.
The chocolate sandwich prepared in the embodiment is a micro-puffed soybean sandwich-white chocolate bean, and contains micro-puffed soybeans (weight ratio): 10%, white chocolate cream (weight ratio): 90 percent.
The manufacturing method comprises the following steps: heating soybeans by 5 stages, wherein the heating temperature is 150-200-100 ℃, and the 5-stage instantaneous baking time is 4-4 min-4min, so as to obtain micro-puffed soybeans, the fiber structure of the seed coat disappears after baking, the micro-puffed soybeans are recombined into a loose granular structure with the diameter of 5-10 mu m, the volume of the granular structure is 1.8 times that of the granular structure before unprocessed, the water content is about 2.9%, the granular structure is poured into a water chestnut type roller polishing machine, the white chocolate milk material is adjusted to 50 ℃, the polishing machine is adjusted to a proper rotating speed, the white chocolate milk is poured into the polishing machine for multiple times, the materials in the polishing machine are continuously stirred, and the uniform and smooth appearance of the molded and polished chocolate bean particles are ensured. And after the molding is finished, taking out, cooling and shaping, and then packaging.
Example 3: slightly puffed highland barley sandwich-milk chocolate bean.
The sandwich chocolate prepared in the embodiment is micro-puffed highland barley sandwich-milk chocolate bean, and contains micro-puffed highland barley (weight ratio): 20%, milk chocolate cream (weight ratio): 80 percent.
The preparation method comprises the following steps: heating highland barley by five stages, wherein the heating temperature is as follows in sequence: 50-200-50 ℃, the instantaneous baking time is 4-4 min in sequence to obtain the micro-puffed highland barley, the fiber structure of the seed coat disappears after baking, the fiber structure is recombined into a loose granular structure with 5-10 mu m, the volume is 2 times larger than that before the treatment, and the water content is about 3 percent. And (3) guiding the milk chocolate milk slurry after the temperature is adjusted to 70 ℃ into a mold for casting, then placing the micro-puffed highland barley, vibrating, cooling, hardening, demoulding and finally packaging to obtain the sandwich chocolate.
Example 4. example 1 was repeated, differing from example 1 in that the micro-expanded black soybean sandwich-black chocolate beans contained micro-expanded black soybeans (weight ratio): 10%, dark chocolate cream: 90%, the popped parameter of declining of black bean is tertiary heating, and the stoving temperature sets gradually: 50-180 ℃, and the instant baking time is 0-0 min-4min-4min-4min in sequence; and 3 percent (mass ratio) of sea buckthorn seed oil and 2 percent (mass ratio) of camellia seed oil are added into the chocolate cream.
Example 5. example 2 was repeated, differing from example 2 in that the micro-expanded soy core-white chocolate beans contained micro-expanded soy beans (by weight): 20%, white chocolate cream (weight ratio): 80 percent of the total weight of the chocolate milk, and 1 percent of compound nutrition enhancer of vitamin A, vitamin D and vitamin E in the chocolate milk is added into the chocolate milk.
Example 6. example 3 was repeated, which differs from example 3 in that the micro-expanded highland barley sandwich-milk chocolate beans contained micro-expanded highland barley (by weight): 35%, milk chocolate cream (weight ratio): 65 percent, 3 percent (mass ratio) of sea buckthorn seed oil and 2 percent (mass ratio) of camellia seed oil of the chocolate cream, and 1 percent (mass ratio) of compound nutrition enhancer of vitamin A, vitamin D and vitamin E are added into the chocolate cream.
Example 7. example 1 was repeated, except that in this example black beans were heated in five stages at 200 ℃ -150 ℃ -110 ℃ -110 ℃ in this order, and five-stage instant baking times were 4min-4min-4min-4min-4 min-4min in this order, to obtain micro-expanded black beans having a moisture content of about 2.8%.
Taking example 1 as an example, the concept of whole grains in the micro-puffed black bean sandwich chocolate is shown by pictures. In fig. 1, a shows the appearance of black bean filled chocolate, b in fig. 1 shows the peeling surface of black bean full-seed filled chocolate, and c in fig. 1 shows the cross section of black bean full-seed filled chocolate.
Taking example 2 as an example, the microscopic characteristics of the micro-expanded sandwich are tested by a scanning electron microscope method, and the sample preparation method comprises the following steps: taking a certain amount of peeled soybean grain full particles, adding the peeled soybean grain full particles into a food mill, crushing for 30s, and sticking a small amount of soybean flour sample on an electron microscope sample table.
The detection method comprises the following steps: scanning Electron Microscope (SEM) SU 8200.
The measurement conditions were as follows: SU8200, Condition ═ Vacc ═ 10.0kV, Mag ═ x800, WD ═ 8.6 mm.
Fig. 2 is an electron microscope picture of the raw material soybean seed coat and the micro-puffed soybean seed coat respectively, and as can be seen from the picture, the raw material soybean seed coat has a fiber bundle-shaped and net-shaped structure which can be obviously, compactly and continuously seen, after the micro-puffed treatment, the fiber structure in the soybean seed coat disappears and is recombined into a loose granular structure, and the structure also enables the prepared sandwich chocolate to realize crisp and fine mouthfeel.
The invention can also match various bean and grain raw materials and chocolate raw materials according to requirements, such as micro-puffed black bean sandwich-black chocolate beans, micro-puffed soybean sandwich-white chocolate beans and micro-puffed green soybean sandwich-matcha chocolate beans can be produced.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (9)
1. The micro-puffed bean/grain filled chocolate is characterized by being prepared from the following raw materials in parts by mass: 5-35% of micro-puffed whole grain beans/cereals and 65-95% of chocolate whey, and the sum of the two is 100%; the micro-puffed whole-grain beans/grains are a mixture of one or more of whole-grain soybeans, black beans, green soybeans, wheat, highland barley, yellow rice and coix seeds which are subjected to micro-puffing treatment, and the whole grains refer to grains with complete seed coats and embryos;
the micro-puffing treatment is to wash and soak the bean/grain raw materials, and then respectively carry out 1-5 grade instantaneous baking for 4-20min at 50-200 ℃, and comprises the following steps: the baking temperature of the 1 st level is as follows: 50-200 ℃, and the instant baking time is as follows: 0-4 min; the 2 nd-stage baking temperature is as follows: 150 ℃ and 200 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 3 rd level is as follows: instantaneous baking at 50-180 deg.C for 0-4 min; the 4 th-level baking temperature is as follows: 50-180 ℃, and the instant baking time is as follows: 0-4 min; the baking temperature of the 5 th level is as follows: 50-180 ℃, and the instant baking time is as follows: 0-4 min; the fiber structure of the seed coat disappears after baking, the seed coat is clustered and recombined to be a loose cluster structure with the diameter of 5-10 mu m, the volume is expanded to 1.5-2 times of that before the seed coat is not treated, and the water content of the seed coat is less than 4 percent.
2. The micro-puffed bean/grain filled chocolate according to claim 1, wherein the micro-puffing treatment is that after washing and soaking whole grain beans/grains with water, the whole grain beans/grains are respectively subjected to 1-5-level instantaneous baking at 110-: the baking temperature of the 1 st level is as follows: 110-200 ℃, and the instant baking time is as follows: 0-4 min; the 2 nd-stage baking temperature is as follows: 150 ℃ and 200 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 3 rd level is as follows: 110-; the 4 th-level baking temperature is as follows: 110-180 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 5 th level is as follows: 110-180 ℃, and the instantaneous baking time is as follows: and 0-4 min.
3. The micro-expanded bean/grain center-filled chocolate according to claim 1, wherein the chocolate cream is a dark chocolate cream, a white chocolate cream, a milk chocolate cream, or a green tea chocolate cream.
4. The micro-puffed bean/grain filled chocolate according to claim 1, wherein the chocolate milk further contains food oil or a nutrition enhancer, the food oil is sea buckthorn oil or camellia seed oil, and the content of the food oil is 0-5% of the mass of the chocolate milk; the nutrition enhancer is one or a mixture of more of vitamin A, vitamin D and vitamin E, and the content of the nutrition enhancer is 0-1% of the mass of the chocolate whey.
5. The method of producing a micro-expanded bean/grain filled chocolate according to any one of claims 1 to 4, wherein a micro-expanded bean/grain filled chocolate is produced by subjecting whole grain beans/grains to a micro-expansion treatment and then coating chocolate milk on the outer layer of the micro-expanded whole grain beans/grains.
6. The preparation method of claim 5, wherein the micro-puffing treatment is to perform 1-5 stage instant baking on the raw material at 50-200 ℃ for 4-20min, and comprises the following steps: the baking temperature of the 1 st level is as follows: 50-200 ℃, and the instant baking time is as follows: 0-4 min; the 2 nd-stage baking temperature is as follows: 150 ℃ and 200 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 3 rd level is as follows: instantaneous baking at 50-180 deg.C for 0-4 min; the 4 th-level baking temperature is as follows: 50-180 ℃, and the instant baking time is as follows: 0-4 min; the baking temperature of the 5 th level is as follows: 50-180 ℃, and the instant baking time is as follows: and 0-4 min.
7. The method as claimed in claim 5, wherein the micro-puffing treatment is a step of subjecting the raw material to 1-5 stage instantaneous baking at 110-200 ℃ for 4-20min, which comprises: the baking temperature of the 1 st level is as follows: 110-200 ℃, and the instant baking time is as follows: 0-4 min; the 2 nd-stage baking temperature is as follows: 150 ℃ and 200 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 3 rd level is as follows: 110-; the 4 th-level baking temperature is as follows: 110-180 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 5 th level is as follows: 110-180 ℃, and the instantaneous baking time is as follows: and 0-4 min.
8. The preparation method according to claim 5, wherein the preparation method comprises adding the micro-puffed whole grain beans/cereals into a food polishing machine, heating the chocolate milk to 40-70 ℃, adding the chocolate milk into the food polishing machine in several times, and stirring and forming to obtain the micro-puffed bean/cereal filled chocolate.
9. The method of claim 5, wherein the chocolate milk is heated to 40-70 ℃, added into a mold for casting, then added with micro-expanded whole grain beans/cereals, shaped and demoulded to produce micro-expanded bean/cereal filled chocolate.
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