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Preparation method of crispy black chocolate beans

A technology of dark chocolate and a production method, which is applied in the field of food processing, can solve problems such as increasing the difficulty of mechanized production, and achieve the effects of alleviating blockage of drip toppings, improving product qualification rate, and fully releasing

Active Publication Date: 2020-12-11
可可琳纳食品海门有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, adding crisp edible ingredients to dark chocolate beans will further increase the difficulty of mechanized production

Method used

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  • Preparation method of crispy black chocolate beans
  • Preparation method of crispy black chocolate beans
  • Preparation method of crispy black chocolate beans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The preparation method of the crisp dark chocolate beans applied to ice cream of embodiment 1

[0054] Recipe for crispy dark chocolate beans with base and added ingredients,

[0055] Wherein, basic component, total 100 parts by weight, component situation is as follows:

[0056]

[0057] in,

[0058] The added components include emulsifier and essence; the emulsifier includes 0.3 part of phospholipid and 0.05 part of polyglycerol ricinoleate; and the essence is 0.05 part.

[0059] Among the above components, cocoa butter was purchased from Oran International Co., Ltd., and the product model was 700-SB; cocoa liquor was purchased from Zhejiang Qili Xingguang Cocoa Products Co., Ltd.; white sugar was purchased from Guangzhou Huatang Food Co., Ltd. The company's first-grade white sugar; cracked biscuits, with an average particle size range of 80-100 μm, were purchased from Nanyang Shuangguan Food Co., Ltd.; phospholipids were purchased from American ADM Company, the ...

Embodiment 2

[0067] The preparation method of the crisp dark chocolate beans applied to ice cream of embodiment 2

[0068] Recipe for crispy dark chocolate beans with base and added ingredients,

[0069] Wherein, basic component, total 100 parts by weight, component situation is as follows:

[0070]

[0071] in,

[0072] The added components include emulsifier and essence; the emulsifier includes 0.2 part of phospholipid and 0.01 part of polyglycerol ricinoleate; and the essence is 0.01 part.

[0073] Grain chips, with an average particle size ranging from 80 to 100 μm, were purchased from Guangdong Mactan Lang Food Co., Ltd.; the sources of other components were the same as those in Example 1, and details will not be repeated here.

[0074] The making method of the crisp dark chocolate beans of embodiment 2 comprises the following steps:

[0075] Step 1), carburetion: heat and melt cocoa butter according to the above formula;

[0076] Step 2), grinding material: put the melted coco...

Embodiment 3

[0081] The preparation method of the crisp dark chocolate beans applied to ice cream of embodiment 3

[0082] Recipe for crispy dark chocolate beans with base and added ingredients,

[0083] Wherein, basic component, total 100 parts by weight, component situation is as follows:

[0084]

[0085]

[0086] in,

[0087] The added components include emulsifier and essence; the emulsifier includes 0.5 part of phospholipid and 0.1 part of polyglycerol ricinoleate; and the essence is 0.1 part.

[0088] Bread crumbs, with an average particle size ranging from 80 to 100 μm, were purchased from Dongguan Hongxing Food Co., Ltd.; the sources of other components were the same as those in Example 1, and details will not be repeated here.

[0089] The making method of the crisp dark chocolate beans of embodiment 3 comprises the following steps:

[0090] Step 1), carburetion: heat and melt cocoa butter according to the above formula;

[0091] Step 2), grinding material: put the melt...

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Abstract

The invention relates to a preparation method of crispy black chocolate beans. A specific emulsifier combination is adopted on the basis of a formula of black chocolate sauce, particularly the temperature regulation proportion and temperature regulation parameters in the preparation process are improved, the viscosity of the chocolate sauce is reduced accidentally and greatly, the problems that adripping head is easy to block, a conveying belt is difficult to thresh and the like in a mechanical production process of the black chocolate beans are solved, and the product percent of pass is increased; and meanwhile, the obtained crispy black chocolate bean products are relatively good in sensory attributes, so that the fragrance of the crispy black chocolate beans is sufficiently released, and the crispy black chocolate beans show distinct layering sense, crispy degree and proper granular sensation in the ice cream.

Description

technical field [0001] The invention relates to a method for making crispy dark chocolate beans, belonging to the technical field of food processing. Background technique [0002] From cocoa beans to the original drink, and then to all kinds of chocolate candies and chocolate products, people are constantly exploring and developing a variety of delicious chocolate foods. Fascinated by its fragrant breath. [0003] In recent years, with the development of the frozen drink industry, the combination of chocolate and frozen ice cream has occupied an important share in the cold drink market. At present, there are mainly four types of combination of chocolate and frozen ice cream in the market: one is chocolate crispy skin or chocolate coating, that is, the most common chocolate in the cold drink market is coated on the outer surface of frozen drinks as a fat-containing frozen coating The second is the combination of chocolate sauce and other ingredients directly mixed into the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G1/48
CPCA23G1/32A23G1/48A23V2002/00A23V2200/222A23V2200/14
Inventor 孙周平候雅文范天华张香梅
Owner 可可琳纳食品海门有限公司
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