Soft chocolate paste, and preparation method, application method and applications thereof
A soft chocolate, chocolate technology, applied in the application, cocoa, food science and other directions, can solve the problems of even liquefaction, sweet taste, easy to become soft, etc. Effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
preparation example Construction
[0030] The present invention also provides the preparation method of described soft chocolate cream, comprises the following steps:
[0031] (1) the sodium carboxymethylcellulose, sorbitol-containing syrup, cream, wheat starch, glutinous rice flour, hydroxypropyl distarch phosphate, glycerin and water are mixed to obtain a mixture; the mixed The temperature is 35-45°C, and the mixing time is 20-40 minutes;
[0032] (2) maturing the mixture obtained in the step (1) to obtain a maturing material; the maturing temperature ≥ 90° C., and the maturing time ≥ 5 minutes;
[0033] (3) heating and stirring the chocolate and the maturing material obtained in step (2), and cooling to obtain a soft chocolate paste; the heating temperature is 40-55° C., and the heating time is 30-50 minutes.
[0034] The present invention mixes the sodium carboxymethylcellulose, sorbitol-containing syrup, cream, wheat starch, glutinous rice flour, hydroxypropyl distarch phosphate, glycerin and water to obt...
Embodiment 1
[0059] (1) Pour 11 parts of sorbitol-containing syrup, 12 parts of cream, 15 parts of wheat starch, 1 part of glutinous rice flour, 0.5 parts of hydroxypropyl distarch phosphate, 1 part of glycerin and 7 parts of water into a heating and stirring pot Mixing within the mixing chamber to obtain a mixture; the mixing temperature is 40°C, and the mixing time is 20 minutes;
[0060] (2) maturing the obtained mixed material to obtain a maturing material; the maturing temperature is 95° C., and the maturing time is 9 minutes;
[0061] (3) Heat and stir 13 parts of chocolate and the obtained curing material, add 0.4 part of sodium carboxymethylcellulose after the chocolate is completely liquefied, stir for 30 minutes, and obtain soft chocolate paste after cooling; the heating temperature is 45°C , The heating time is 30min.
Embodiment 2
[0063] (1) Mix 13 parts of sorbitol-containing syrup, 12 parts of cream, 15 parts of wheat starch, 1 part of glutinous rice flour, 0.5 parts of hydroxypropyl distarch phosphate, 1 part of glycerin, 0.2 parts of konjac powder and 7 parts of water Pour parts into a heating and stirring pot for mixing to obtain a mixture; the mixing temperature is 45°C, and the mixing time is 20 minutes;
[0064] (2) maturing the obtained mixed material to obtain a maturing material; the maturing temperature is 105° C., and the maturing time is 5 minutes;
[0065] (3) Heat and stir 20 parts of chocolate and the obtained curing material. After the chocolate is completely liquefied, add 0.5 part of sodium carboxymethyl cellulose, stir for 30 minutes, and obtain soft chocolate cream after cooling; the heating temperature is 45°C , The heating time is 30min.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com