Noodle-containing chocolate

A technology for chocolate and chocolate syrup, applied in the field of chocolate, can solve the problems of not conforming to a healthy diet, high calorie, unsuitable for children or the elderly to eat, etc., and achieve the effects of rich material, comprehensive nutrition and rich nutritional value.

Inactive Publication Date: 2015-12-02
YINGSHANG HAOYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chocolates on the market can be roughly divided into dark chocolate, milk chocolate and white chocolate according to their ingredients. There are many types of chocol...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A chocolate containing noodles, which is composed of the following raw materials in parts by weight: 25 parts by weight of high-gluten flour, 1 egg, 1 spinach juice, 1 loofah juice, 4 water, 3 salt and pepper, 40 cocoa butter, 15 xylitol, 10 skimmed milk powder, Walnut kernel 2, peanut kernel 2, glycyrrhizin 0.03, glycine 0.03, phospholipid 0.1, sucrose fatty acid ester 0.02.

[0024] A method for making chocolate containing noodles, comprising the following steps:

[0025] (1) Wash the spinach and loofah, dry them, add water, squeeze the juice, and filter to obtain fruit and vegetable juice;

[0026] (2) Mix high-gluten flour, eggs and fruit and vegetable juice, and stir well;

[0027] (3) Add salt and pepper and sucrose fatty acid ester to 2), stir and extrude evenly, place it at room temperature for aging for 20 minutes, roll the dough into noodles with a thickness of 0.8mm and a width of 1.5mm, and steam the noodles with a steam pressure of 0.1 MPa, time 2 minutes...

Embodiment 2

[0034] A chocolate containing noodles, which is composed of the following raw materials in parts by weight: high-gluten flour 28, eggs 2, lemon juice 1, tomato juice 1.5, water 5, salt and pepper 4, cocoa butter 43, xylitol 18, skimmed milk powder 13, Melon seed kernel 3, hazelnut kernel 2, glycyrrhizin 0.05, glycine 0.05, phospholipid 0.3, sucrose fatty acid ester 0.03.

[0035] A method for making chocolate containing noodles, comprising the following steps:

[0036] (1) Wash the lemons and tomatoes, dry them, add water, squeeze the juice, and filter to obtain fruit and vegetable juices;

[0037] (2) Mix high-gluten flour, eggs and fruit and vegetable juice, and stir well;

[0038] (3) Add salt and pepper and sucrose fatty acid ester to 2), stir and extrude evenly, place it at room temperature for aging for 20 minutes, roll the dough into noodles with a thickness of 1mm and a width of 1.8mm, and steam the noodles with a steam pressure of 0.1MPa , time 2.5 minutes, fried, c...

Embodiment 3

[0045] A chocolate containing noodles, which is composed of the following raw materials in parts by weight: 30 parts by weight of high-gluten flour, 3 eggs, 1 blackberry juice, 2 cabbage juice, 6 water, 5 salt and pepper, 45 cocoa butter, 20 xylitol, 15 skimmed milk powder, Cashew kernel 3, almond 3, glycyrrhizin 0.08, glycine 0.08, phospholipid 0.5, sucrose fatty acid ester 0.04.

[0046] A method for making chocolate containing noodles, comprising the following steps:

[0047] (1) Wash the blackberries and cabbage, dry them, add water, squeeze the juice, and filter to obtain fruit and vegetable juice;

[0048] (2) Mix high-gluten flour, eggs and fruit and vegetable juice, and stir well;

[0049] (3) Add salt and pepper and sucrose fatty acid ester to 2), stir and squeeze evenly, place at room temperature for 20 minutes of aging, roll the dough into noodles with a thickness of 1.2mm and a width of 2mm, and steam the noodles with a steam pressure of 0.1MPa , time 3 minutes, ...

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Abstract

The invention discloses a noodle-containing chocolate prepared from the following raw materials: high-gluten flour, eggs, fruit and vegetable juice, water, spiced salt, cocoa butter, newtol, skimmed milk powder, nuts, glycyrrhizin, glycine, phospholipid and sucrose fatty acid ester. The noodle-containing chocolate provided by the invention is prepared by perfectly combining the western chocolate and traditional Chinese noodles; the chocolate is a white chocolate and is matched with bright-colored noodles so as to be more bright in color and capable of attracting the attention; the eggs and the fruit and vegetable juice are added into the noodles, so that the noodles have the natural colors and luster of fruits and vegetables and are beautiful, delicious and more healthy; after being cooked, fried and dried, the noodles are cut into noodle blanks together with the nuts so as to be comprehensive in nutrient as well as fragrant and crisp in taste; the noodle blank is wrapped by the chocolate, an outer-layer texture is fine and can be melted in the mouth, inner-layer substances are abundant, and the whole chocolate has the sweetness of the chocolate, the crispness of the noodles and the fragrance of the nuts so as to lead a person to endless aftertastes and meet the taste requirements of consumers.

Description

technical field [0001] The present invention mainly relates to a kind of chocolate, especially relates to a kind of chocolate containing noodles. Background technique [0002] Chocolate (chocolate), also known as chocolate, its main raw material, cocoa beans, is produced in a narrow strip within 18 degrees north and south latitude of the equator. Chocolate has a high energy value because it is rich in magnesium, potassium and vitamin A, as well as theobromine. Chocolate is poisonous to many animals, but for humans, theobromine is a healthy anti-sedative ingredient, so eating chocolate can improve the spirit and enhance excitement. Chocolates on the market can be roughly divided into dark chocolate, milk chocolate and white chocolate according to their ingredients. There are many types of chocolates, but they have a common feature, which is high in calories. It is not suitable for children or the elderly, and it is not in line with current health. dietary pursuits. [0003...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/32
Inventor 周长明
Owner YINGSHANG HAOYUAN FOOD
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