Chocolate-coated candies

A chocolate and candy technology, applied in confectionery, confectionary industry, food science, etc., can solve problems such as poor appearance, failure to achieve chocolate coating, and yield of less than 10%.

Inactive Publication Date: 2010-08-18
康纯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using the usual hanging coating method (whether manually or by machine) can not achieve the successful effect of coating chocolate on loose or easily loose powdered confectionary food, the yield is less than 10%, and the appearance is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. To make bobo sugar, select raw materials. According to the amount of finished products produced in each batch, respectively select 75% of glutinous rice, 15% of sesame kernels, 4% of peanut kernels, 3% of malt, 2.2% of bean foam, and 0.8% of melon seeds. Glutinous rice is processed into caramel after more than a dozen processes such as raising, rolling, boiling, and pulling. After heating the caramel to 38-42 degrees Celsius, add ground sesame seeds, peanut kernels, melon seeds, etc. to make caramel. Layer by layer, roll the crisped caramel sugar skin into a flat garden shape, divide it into fast shapes of the desired finished product size with a stainless steel knife, and process it into a circle at the same time.

[0017] 2. Immediately wrap it with glutinous rice paper.

[0018] 3. After cooling the wrapped bobo sugar, put it into the inner coating of chocolate slurry, and take it out with a stainless steel spoon to cool within 2-4 seconds. If the coating thicknes...

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PUM

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Abstract

The invention relates to chocolate-coated candy food and a method for coating chocolate on powder candies. The method has the following improvement on the conventional method for coating the chocolate: packing the scattered or easily scattered powder candies with wafer before coating the chocolate on the candies, and then coating the chocolate. The method ensures that the chocolate is convenient to coat on the scattered or easily scattered powder candy food. The method has the advantages of simpleness, convenience and low cost.

Description

technical field [0001] The present invention relates to a chocolate-coated confectionery and a method for coating powdered candy with chocolate. The method is convenient for coating the powdered or loose powdered candy with chocolate. The method has low cost, and the selected materials can be purchased in the market. Background technique [0002] Usually, hang-coat chocolates are directly hang-coated on the outside of its confectionary products, and the selected ones are well-formed or large-grained and strip-shaped foods that will not disperse during hang-coating. With the usual hanging coating method (no matter with artificial or machine) all can't reach the successful effect of coating chocolate to loose or loose powdered confectionary food, the finished product rate is less than 10%, and external appearance is bad. [0003] The candy product produced by the method of the present invention has kept the original loose or easily scattered candy food, such as: the fragrance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/54
Inventor 康纯
Owner 康纯
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