Cream sandwich chocolate and preparation process thereof

A technology of cream filling and preparation technology, which is applied in the fields of cocoa, food science, application, etc., and can solve problems such as short shelf life, easy drying, and easy frosting of the chocolate shell

Active Publication Date: 2013-02-27
金冠(中国)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a cream-filled chocolate and its preparation process, which overcomes the problems of the existing cream

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0019] Examples are now provided to describe in detail a cream filled chocolate of the present invention and its preparation process.

[0020] A cream-filled chocolate includes a cream-filled center and chocolate wrapped around it. The cream-filled center includes cream, starch syrup, a low-HLB value emulsifier and a high-HLB-value emulsifier. The specific dosage ratios are shown in the table below.

[0021] The preparation process of the cream sandwich chocolate includes the following steps in turn (the following is processed according to the ratio in the table):

[0022] ⑴Preparation of cream sauce sandwich: First, add the low HLB value emulsifier into the cream, and the high HLB value emulsifier into the starch syrup, and then mix them at high speed to form an oil phase emulsion and a water phase emulsion, and let the water phase stir rapidly Slowly add the oil phase under certain conditions, the molecules of the oil phase will be wrapped by the molecules of the water pha...

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PUM

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Abstract

The invention discloses a cream sandwich chocolate and a preparation process thereof. The cream sandwich chocolate comprises a cream sauce sandwich and a chocolate covering the cream sauce sandwich, wherein the cream sauce sandwich comprises cream, starch syrup and an emulsifying agent; the emulsifying agent consists of a high hydrophile-lipophile balance (HLB) value emulsifying agent and a low HLB value emulsifying agent; the cream in the emulsifying agent accounts for 10-40 percent by mass; the low HLB value emulsifying agent is added into the cream; the high HLB value emulsifying agent is added into the starch syrup; the mixtures are mixed respectively and are subjected to high-speed shearing to form an oil-phase emulsion liquid and a water-phase emulsion liquid; oil phase is slowly added into the water-phase emulsion liquid under a condition of rapidly stirring the water phase; and oil phase molecules can be covered by water phase molecules to form a cream sauce sandwich structure of an oil-in-water system. By the cream sandwich chocolate and the preparation process thereof, the problems of the existing cream sandwich chocolate that the sugar sandwich is dry, the shell of the chocolate is easily frosted and the quality guarantee period is short are solved, and the cost can be reduced.

Description

technical field [0001] The invention relates to a cream sandwich chocolate and a preparation process thereof. Background technique [0002] Cocoa and milk are an excellent combination in food matching. Therefore, if chocolate containing cocoa butter is paired with cream, it can not only cover up its inherent sourness, but also give chocolate a rich and rich milky aroma. Chocolate cannot be made from raw materials with high moisture content, so water-containing cream cannot be used directly. However, due to the unique physical properties of cocoa butter in chocolate, once oils that are incompatible with cocoa butter are added, chocolate will appear unfavorable to quality, such as difficulty in production, lack of brittleness, slow melting in the mouth, poor heat resistance, and easy blooming. Therefore, adding anhydrous cream directly to chocolate to enhance the flavor of chocolate is not feasible. [0003] Since the cream cannot be fused into the chocolate, it can only be...

Claims

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Application Information

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IPC IPC(8): A23G1/54A23G1/32
Inventor 郭海威吴文建
Owner 金冠(中国)食品有限公司
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