Roxburgh rose fruit chocolate candy
A chocolate and dark chocolate technology, applied in the direction of food ingredients as antioxidants, cocoa, and food ingredients as taste modifiers, etc., can solve the problem of high cost, achieve the effect of good elasticity, good chewing feeling, and satisfying taste requirements
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[0015] A kind of self-care chocolate candy, calculated by weight, 500 parts of prickly pear, 1200 parts of dark chocolate, 75 parts of gel, 3 parts of sucrose ester, 80 parts of butter, 180 parts of sucrose, 300 parts of winter jujube, 100 parts of honey, 80 parts of mint , Antioxidant 3 parts.
[0016] The gel uses pectin, carrageenan and agar, and the dosage ratio is pectin: carrageenan: agar = 3:1:1.
[0017] A kind of processing method of Rosa roxburghii chocolate candy is characterized in that comprising the following steps:
[0018] (1) Dissolution of the gelling agent: add pectin to 50 times hot water and stir evenly; add agar to 40 times water to soak for more than 12 hours, then heat and boil to fully dissolve; add carrageenan to water and soak for more than 20 minutes, and heat to dissolve;
[0019] (2) Dissolution of white granulated sugar and sucrose: mix white granulated sugar and sucrose ester evenly, add water to dissolve and soak for more than 15 minutes, and ...
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