Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Viball chocolate and preparation method thereof

A technology of chocolate and chocolate pulp, applied in cocoa, food science, application, etc., can solve the problems of unreasonable production process, insufficient nutrition, single taste, etc., and achieve the protection of teeth, prevention of cardiovascular diseases, and mental health. concentrated effect

Inactive Publication Date: 2013-08-14
MASHI MANOR NANJING FOOD
View PDF4 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the chocolate products currently on the market are usually made of cocoa as the main raw material, with single ingredients and single taste, unreasonable production technology, and insufficient nutrition

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Viball chocolate and preparation method thereof
  • Viball chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Linglong ball chocolate, Linglong ball chocolate includes wafer balls and chocolate coatings that wrap wafer balls; the wafer balls are made of the following components by weight: 30 parts of white granulated sugar, 20 parts of milk powder, and 25 parts of soft oil , 8 parts of cocoa powder, 12 parts of whey powder, 0.05 part of vanillin, 0.5 part of lecithin, 0.10 part of flavoring material, 0.5 part of emulsifier, 7 parts of wafer shells, 24 parts of nuts; the chocolate coating consists of the following The components in parts by weight are: 16 parts of cocoa mass, 23 parts of cocoa butter, 32 parts of white sugar, 18 parts of milk powder, 6 parts of whey powder, 0.05 part of vanillin and 0.5 part of phospholipid.

[0035] Its preparation method comprises the following steps:

[0036] (1) Preparation of chocolate pulp: Mix cocoa liquor, cocoa butter, white sugar, milk powder, and whey powder, stir in a fine grinding tank at 40°C for 5 minutes, add a small amount of ph...

Embodiment 2

[0041] Delicate balls of chocolate, including wafer balls and chocolate coating covering wafer balls; including wafer balls and chocolate coating covering wafer balls; said wafer balls are made of the following components by weight: white granulated sugar 31 parts , 21 parts of milk powder, 26 parts of soft oil, 9 parts of cocoa powder, 13 parts of whey powder, 0.05 parts of vanillin, 0.6 parts of lecithin, 0.06 parts of flavoring agent, 0.6 parts of emulsifier, 8 parts of wafer shell, nuts Accounting for 25 parts of the total amount; the chocolate coating is made of the following components by weight: 17 parts of cocoa mass, 24 parts of cocoa butter, 33 parts of white sugar, 19 parts of milk powder, 7 parts of whey powder, pandan 0.05 parts of prime, 00.6 parts of phospholipids.

[0042] Its preparation method comprises the following steps:

[0043](1) Preparation of chocolate pulp: Stir cocoa liquor, cocoa butter, white granulated sugar, milk powder, and whey powder in a re...

Embodiment 3

[0048] Delicate ball chocolate, including wafer balls and chocolate coating covering wafer balls; including wafer balls and chocolate coating covering wafer balls; said wafer balls are made of the following components by weight: white granulated sugar 29 parts , 19 parts of milk powder, 24 parts of soft oil, 7 parts of cocoa powder, 11 parts of whey powder, 0.04 parts of vanillin, 0.4 parts of lecithin, 0.05 parts of fragrance, 0.4 parts of emulsifier, 6 parts of wafer shell, nuts Accounting for 23 parts of the total amount; the chocolate coating is made of the following components by weight: 15 parts of cocoa mass, 22 parts of cocoa butter, 31 parts of white sugar, 17 parts of milk powder, 5 parts of whey powder, pandan 0.04 parts of prime, 0.4 parts of phospholipids.

[0049] Its preparation method comprises the following steps:

[0050] (1) Preparation of chocolate pulp: Mix cocoa liquor, cocoa butter, white sugar, milk powder, and whey powder, stir in a fine grinding tank...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides viball chocolate which comprises wafer balls and chocolate coatings for wrapping the wafer balls, wherein the wafer balls are made from the following components: white granulated sugar, milk powder, soft oil, whey mist, vanillin, phospholipid, fragrance materials, emulgators, wafer shells and nuts; and the chocolate coatings are made from the following components: cocoa liquid, cocoa butter, white granulated sugar, milk powder, whey mist, vanillin and phospholipids. The invention further provides a preparation method of the chocolate. The viball chocolate is simple in preparation method, low in cost, high in yield and good in quality, has the taste of wafer, nuts and chocolate, and is rich in taste and comprehensive in nutrition.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to Linglong ball chocolate and a preparation method thereof. Background technique [0002] Chocolate has a unique flavor, suitable for all ages, and is deeply loved by the public. With the improvement of people's living standards, the requirements for the taste and nutritional value of food are getting higher and higher, especially for snack foods such as chocolate, whether it is in terms of color varieties or taste grades, consumers' requirements are getting higher and higher. high. [0003] However, the chocolate products currently on the market are usually made of cocoa as the main raw material, with single ingredients and single taste, unreasonable production technology, and insufficient nutrition. How to improve the taste and nutritional value of chocolate is a topic worthy of continuous research by food manufacturers. Contents of the invention [0004] Purpose of the inven...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G1/48A23G1/54
Inventor 宋香银孙凤胡彩云
Owner MASHI MANOR NANJING FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com