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Filled chocolate with bunge pricklyash taste and preparation method of filled chocolate

A sandwich chocolate and chocolate technology, applied in cocoa, food science, application, etc., can solve problems such as poor eating effect, high sweetness, and reduced sweetness, so as to facilitate the promotion of consumption, reduce sweetness, and inhibit The effect of sweetness

Inactive Publication Date: 2020-01-17
上海来顿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the problem in the prior art that the overall eating effect of the sandwich chocolate is not good due to its high sweetness and greasy degree after eating, the first object of the present invention is to provide a pepper flavor sandwich chocolate to solve the above technical problems. The sweet and greasy feeling when eating is greatly reduced, and the overall eating effect is good

Method used

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  • Filled chocolate with bunge pricklyash taste and preparation method of filled chocolate
  • Filled chocolate with bunge pricklyash taste and preparation method of filled chocolate
  • Filled chocolate with bunge pricklyash taste and preparation method of filled chocolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1: A pepper-flavored sandwich chocolate, each component and its corresponding parts by weight are shown in Table 1, and are prepared through the following steps:

[0046]Step 1: Prepare the shell material. Melt the milk chocolate and dark chocolate in the melting tank with the corresponding parts by weight. The melting temperature is controlled at 47.5°C. After complete melting, adjust the temperature to 29°C to obtain the shell material, stir and keep warm ;

[0047] Step 2, prepare the sandwich material, melt and mix the corresponding parts by weight of cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, Chinese prickly ash and salt to obtain the sandwich material, keep warm at 27.5°C stand-by;

[0048] Step 3, prepare the spherical shell, pour the shell material into the blister sheet in the mold, pour 0.85 of the shell material, then turn the mold over, cool to 12.5°C, and obtain the spherical shell with the injection port;

[0049] ...

Embodiment 2

[0050] Embodiment 2: a kind of prickly ash flavor sandwich chocolate, the difference with embodiment 1 is, comprises the following steps:

[0051] Step 1: Prepare the shell material. Melt the milk chocolate and dark chocolate of the corresponding weight in a melting tank. The melting temperature is controlled at 45°C. After complete melting, adjust the temperature to 26°C to obtain the shell material. Stir and keep warm ;

[0052] Step 2, prepare the sandwich material, melt and mix the corresponding parts by weight of cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper and salt to obtain the sandwich material, keep warm at 26°C stand-by;

[0053] Step 3, prepare the spherical shell, pour the shell material into the blister sheet in the mold, pour 0.8 of the shell material, then turn the mold over, cool to 10°C, and obtain the spherical shell with the injection port;

[0054] Step 4: Plug the core, inject the core material into the spherical shell f...

Embodiment 3

[0055] Embodiment 3: a kind of prickly ash taste sandwich chocolate, the difference with embodiment 1 is, comprises the following steps:

[0056] Step 1: Prepare the shell material. Melt the milk chocolate and dark chocolate in the melting tank with the corresponding weight parts. The melting temperature is controlled at 50°C. After complete melting, adjust the temperature to 32°C to obtain the shell material, stir and keep warm ;

[0057] Step 2, prepare the sandwich material, melt and mix the corresponding parts by weight of cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, Chinese prickly ash and salt to obtain the sandwich material, keep warm at 29°C stand-by;

[0058] Step 3, prepare the spherical shell, pour the shell material into the blister sheet in the mold, pour 0.9 of the shell material, then turn the mold over, cool to 15°C, and obtain the spherical shell with the injection port;

[0059] Step 4: Plug the core injection, inject the sandwich...

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Abstract

The invention discloses a filled chocolate with a bunge pricklyash taste and a preparation method of the filled chocolate, relates to the technical field of chocolate production, and solves the problem that overall edible effect is poor as the sweet greasy degree is high when the filled chocolate is eaten. The filled chocolate with the bunge pricklyash taste comprises, by weight, 430-490 parts ofmilk chocolates, 70-75 parts of black chocolates, 210-260 parts of single cream, 80-130 parts of butter, 35-45 parts of glycerin, 20-30 parts of sorbitol, 2-3 parts of soybean phospholipid, 16-20 parts of dextrose, 20-30 parts of glucose, 2-3 parts of bunge pricklyash pericarps and 0.6-1.2 parts of salt. The sweet greasy degree is greatly reduced when the filled chocolate with the bunge pricklyashtaste is eaten, and the filled chocolate with the bunge pricklyash taste has a certain health care function and further integrally has good edible effects.

Description

technical field [0001] The invention relates to the technical field of chocolate processing and production, in particular to a prickly ash-flavored sandwich chocolate and a preparation method thereof. Background technique [0002] Using various baked products or various suitable candies, fruit pieces, jams, etc. as the core, and covering it with a layer of pure chocolate can be made into various chocolate candies with different shapes and tastes, such as sandwich chocolate, wine heart Chocolate, chocolate wafers, etc. [0003] In the Chinese invention patent whose publication number is CN102940087A, a kind of cream sandwich chocolate and its preparation process are disclosed. 10-40%, the emulsifier is composed of a high HLB value emulsifier and a low HLB value emulsifier, and the preparation process of the cream sauce sandwich structure of the oil-in-water system is as follows: adding soybean lecithin to the cream, adding sucrose ester to the starch syrup, After mixing sep...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/36A23G1/40A23G1/48A23G1/54A23G1/00
CPCA23G1/545A23G1/32A23G1/36A23G1/40A23G1/48A23G1/005
Inventor 金光金美玲金孝玉
Owner 上海来顿食品有限公司
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