Donkey-hide gelatin chocolate and preparation method thereof
A technology of chocolate and donkey-hide gelatin, which is applied in the field of food processing, can solve the problems such as the influence and loss of chocolate taste, and achieve the effects of good flavor coordination and stability, low sweetness, and crisp and hard texture
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Embodiment 1
[0027] Take raw material by following formula (weight): high-quality cocoa butter 40%, cocoa powder 16%, granulated sugar 31%, lactose 4.45%, donkey-hide gelatin powder 8%, lecithin 0.5%, vanillin 0.05%.
[0028] (1) Raw material pretreatment: Dry pulverize donkey-hide gelatin and granulated sugar respectively, pass through an 80-mesh sieve to obtain donkey-hide gelatin powder and granulated sugar powder, and set aside; heat and melt cocoa butter in a water bath with a temperature of 50°C;
[0029] (2) Mixing: mix cocoa powder, part of cocoa butter, donkey-hide gelatin powder, lactose and white sugar evenly to form a paste;
[0030] (3) Refining and refining: Grind the mixed raw materials, and refine them at a speed of 130r / min for 8 hours in a water bath at 60°C. During the refining process, add the remaining cocoa butter and emulsifier in the raw material formula to obtain chocolate Sauce;
[0031] (4) Tempering: After the refining is completed, put the chocolate sauce into...
Embodiment 2
[0035] Take raw material by following formula (weight): high-quality cocoa butter 38%, cocoa powder 15%, white granulated sugar 38%, lactose 6.59%, donkey-hide gelatin powder 2%, lecithin 0.4%, vanillin 0.01%.
[0036] (1) Raw material pretreatment: Dry pulverize donkey-hide gelatin and granulated sugar respectively, pass through an 80-mesh sieve to obtain donkey-hide gelatin powder and granulated sugar powder, and set aside; heat and melt cocoa butter in a water bath with a temperature of 50°C;
[0037] (2) Mixing: mix cocoa powder, part of cocoa butter, donkey-hide gelatin powder, lactose and white sugar evenly to form a paste;
[0038] (3) Refining and refining: Grind the mixed raw materials, and refine them at a speed of 130r / min for 8 hours in a water bath at 60°C. During the refining process, add the remaining cocoa butter and emulsifier in the raw material formula to obtain chocolate Sauce;
[0039] (4) Tempering: After the refining is completed, put the chocolate sauc...
Embodiment 3
[0043] Take raw materials by following formula (weight): high-quality cocoa butter 42%, cocoa powder 14%, granulated sugar 34%, lactose 3.7%, donkey-hide gelatin powder 6%, lecithin 0.2%, vanillin 0.1%.
[0044] (1) Raw material pretreatment: Dry pulverize donkey-hide gelatin and granulated sugar respectively, pass through an 80-mesh sieve to obtain donkey-hide gelatin powder and granulated sugar powder, and set aside; heat and melt cocoa butter in a water bath at a temperature of 50°C;
[0045] (2) Mixing: mix cocoa powder, part of cocoa butter, donkey-hide gelatin powder, lactose and white sugar evenly to form a paste;
[0046] (3) Refining and refining: Grind the mixed raw materials, and refine them at a speed of 130r / min for 8 hours in a water bath at 60°C. During the refining process, add the remaining cocoa butter and emulsifier in the raw material formula to obtain chocolate Sauce;
[0047] (4) Tempering: After the refining is completed, put the chocolate sauce in a he...
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