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Chocolate cream biscuit and production method thereof

The technology of a chocolate biscuit and a manufacturing method, which is applied in the field of biscuit, can solve the problems of difficulty in storage, high cost, consumption of product outer packaging, etc., and achieve the effect of good taste.

Active Publication Date: 2012-04-11
汕头市甜甜乐糖果食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many different kinds of chocolates on the market, but there is no product that mixes different tastes and varieties of chocolate and biscuits together, and there are also chocolate slurry and biscuits that are sold together, but this is not only inconvenient for transportation , it is even more difficult in preservation, and the manufacture of product packaging will also consume more costs; and now commercially available biscuits and other pastry products use hydrogenated vegetable oil as raw materials, excessive intake of such hydrogenated oils by the human body will increase blood vessel Low-density lipoprotein cholesterol content can promote arteriosclerosis, easily cause obesity and induce cardiovascular and cerebrovascular diseases

Method used

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  • Chocolate cream biscuit and production method thereof
  • Chocolate cream biscuit and production method thereof
  • Chocolate cream biscuit and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] formula:

[0065] Chocolate mass: 0.3g

[0066] Soybean oil: 2g

[0067] White sugar: 2g

[0068] Milk powder: 0.55g

[0069] Cocoa butter substitute: 0.15g

[0070] Biscuit grains: 5g

[0071] White chocolate: 5g

[0072] sending the chocolate raw material into a pre-refiner for grinding, grinding the material to a fineness of 130 μm to 150 μm, and then sending the obtained material into a refiner for further grinding until the fineness of the material reaches below 50 μm;

[0073] Then pump the vegetable oil into the refiner through the pipeline and let it stand for a period of time. At this time, the temperature is controlled at 20 ℃ ~ 55 ℃. After about 5 to 10 minutes, the refiner is turned on and stirred for 5 to 8 minutes, and then it is poured into the mouth of the feeding tank in turn. Pour in whole milk powder, pour in cocoa powder and white sugar after 5-6 minutes, and add melted cocoa butter substitute after 4-6 minutes. The melting temperature of the c...

Embodiment 2

[0077] formula:

[0078] Chocolate mass: 0.9g

[0079] Soybean oil: 1.8g

[0080] White sugar 1.8g

[0081] Milk powder: 1.2g

[0082] Cocoa butter substitute: 0.3g

[0083] Biscuit grains: 4g

[0084] White chocolate: 5g

[0085] sending the chocolate raw material into a pre-refiner for grinding, grinding the material to a fineness of 130 μm to 150 μm, and then sending the obtained material into a refiner for further grinding until the fineness of the material reaches below 50 μm;

[0086] Then pump the vegetable oil into the refiner through the pipeline and let it stand for a period of time. At this time, the temperature is controlled at 20 ℃ ~ 55 ℃. After about 5 to 10 minutes, the refiner is turned on and stirred for 5 to 8 minutes, and then it is poured into the mouth of the feeding tank in turn. Pour in whole milk powder, pour in cocoa powder and white sugar after 5-6 minutes, and add melted cocoa butter substitute after 4-6 minutes. The melting temperature of the ...

Embodiment 3

[0090] formula:

[0091] Chocolate mass: 1.04g

[0092] Soybean oil: 2.8g

[0093] White sugar: 3.2g

[0094] Milk powder: 0.8g

[0095] Cocoa butter substitute: 0.16g

[0096] Biscuit grains: 11g

[0097] White chocolate: 11g

[0098] sending the chocolate raw material into a pre-refiner for grinding, grinding the material to a fineness of 130 μm to 150 μm, and then sending the obtained material into a refiner for further grinding until the fineness of the material reaches below 50 μm;

[0099] Then pump the vegetable oil into the refiner through the pipeline and let it stand for a period of time. At this time, the temperature is controlled at 20 ℃ ~ 55 ℃. After about 5 to 10 minutes, the refiner is turned on and stirred for 5 to 8 minutes, and then it is poured into the mouth of the feeding tank in turn. Pour in whole milk powder, pour in cocoa powder and white sugar after 5-6 minutes, and add melted cocoa butter substitute after 4-6 minutes. The melting temperature of...

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Abstract

The embodiment of the invention discloses a chocolate cream biscuit which comprises 25%-40% by weight of white chocolate, 25%-35% by weight of biscuit particles and 25%-40% by weight of dark chocolate, wherein the biscuit particles are placed between a white chocolate layer and a dark chocolate layer, and the white chocolate layer and the dark chocolate layer are solidified to form cream when in cooling and shaping. The invention provides a flavor-special food combined with the white chocolate, the dark chocolate and the biscuit particles. The foodstuff incorporates the advantages of different chocolates, has good taste and is popularized by consumers; and because different varieties of food are combined, the absorption of a human body on nutrient substances can be promoted while the taste is improved. According to the invention, the chocolate cream biscuit is produced by adopting raw materials harmless to the human body; and after processing and production are carried out, the substances harmful to the human body can not be generated, thereby achieving the dual purposes of nutrition and health.

Description

technical field [0001] The invention relates to a biscuit, in particular to a food containing chocolate and a biscuit and a manufacturing method thereof. Background technique [0002] Chocolate is a very popular food, besides having a good taste, it also has many health benefits. The cocoa contained in dark chocolate may increase the antioxidant components in the blood, thereby preventing the occurrence of heart disease, among which Theobromine has antitussive effect. Cocoa is also rich in flavonoids, which has the effect of lowering blood pressure. White chocolate and dark chocolate have high protein content. Biscuits are rich in starch. Eating together with chocolate can increase the absorption rate of protein. There are many different kinds of chocolates on the market, but there is no product that mixes different tastes and varieties of chocolate and biscuits together, and there are also chocolate slurry and biscuits that are sold together, but this is not only inc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A21D13/08A23G1/30
Inventor 赖新庭
Owner 汕头市甜甜乐糖果食品有限公司
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