Manufacturing process of high temperature resistant portable chocolate energy bar

Abstract

A manufacturing process of a high temperature resistant portable chocolate energy bar relates to the technical field of food process, and specifically relates to the manufacturing process of the hightemperature resistant portable chocolate energy bar. The dissolved dark chocolate is mixed with walnut kernel, peanut kernel and vanilla pulp, and the viscosity and fineness of chocolate are improved;the above mixture is directly put into a mold of the energy bar, cooled in the refrigerator, and initially shaped, a layer of fruit pulp is applied to the surface of the chocolate energy bar after initial shaping, then a layer of dark chocolate syrup is smeared on the surface of the chocolate energy bar, and the chocolate energy bar is put into the refrigerator for secondary shaping; and after the secondary shaping is completed, the chocolate energy bar is taken out to demould, the demoulded chocolate energy bar is put on a sterilized tin foil, and the chocolate energy bar is wrapped with thetin foil to complete the finished product of chocolate energy bar. After adopting the above technical scheme, the manufacturing process of the invention has the beneficial effects that chocolate is combined with the energy bar without greasy taste, and the surface of the chocolate energy bar is provided with tin foil, which can withstand high temperature and is also convenient to carry.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a manufacturing process of a high-temperature-resistant portable chocolate energy bar. Background technique [0002] As we all know, there are three major energy substances in the human body, namely carbohydrates (commonly known as sugar), protein and fat. Sugar is the most important and high-quality energy-supplying substance in the body. It consumes less oxygen, and the end products of metabolism are carbon dioxide and water, which can reduce exercise fatigue. Moreover, sugar is the only energy source that the brain can use. Because only sugar can smoothly pass through the brain barrier and enter the brain tissue to be utilized by brain cells. Insufficient energy supply to the brain creates a sense of central fatigue. In each energy bar, the sugar content is more than 27.5g, and in the same weight of chocolate, the sugar content is about 26.5g, which is basically th...

AI Technical Summary

Problems solved by technology

[0004] The taste of energy bars currently on the market is poor, not as smooth and silky as chocolate, but the taste of chocolate is too sweet, and you will feel greasy after eating too much, and the melting point of chocolate is slightly lower than the body temperature of the human body. body, it is very easy to melt, inconvenient to carry