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
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  • 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 mate

Method used

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  • Viball chocolate and preparation method thereof
  • Viball chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] Example 1

[0034] Linglong Ball Chocolate, Linglong Ball Chocolate includes a wafer ball and a chocolate coating that wraps the wafer ball; the wafer ball is made of the following parts by weight: 30 parts white sugar, 20 parts milk powder, 25 parts soft oil , 8 parts of cocoa powder, 12 parts of whey powder, 0.05 parts of vanillin, 0.5 parts of phospholipids, 0.10 parts of flavors, 0.5 parts of emulsifiers, 7 parts of wafer shells, 24 parts of nuts; the chocolate coating consists of the following The components by weight are made into: 16 parts of cocoa liquor, 23 parts of cocoa butter, 32 parts of white sugar, 18 parts of milk powder, 6 parts of whey powder, 0.05 parts of vanillin, and 0.5 parts of phospholipids.

[0035] The preparation method includes the following steps:

[0036] (1) Preparation of chocolate syrup: mix cocoa liquor, cocoa butter, white sugar, milk powder, whey powder, stir in a refiner at 40°C for 5 minutes, add a small amount of phospholipid and contin...

Example Embodiment

[0040] Example 2

[0041] Linglong Ball Chocolate, including wafer balls and chocolate coating covering the wafer balls; including wafer balls and chocolate coating covering the wafer balls; the wafer balls are made of the following components by weight: 31 parts white sugar , 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 phospholipids, 0.06 parts of flavors, 0.6 parts of emulsifiers, 8 parts of wafer shells, nuts 25 parts of the total; the chocolate coating is made of the following parts by weight: 17 parts of cocoa liquor, 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 vegetarian, 00.6 parts of phospholipids.

[0042] The preparation method includes the following steps:

[0043] (1) Preparation of chocolate syrup: Stir the cocoa liquor, cocoa butter, white sugar, milk powder, and whey powder in a refining tank at 40°C fo...

Example Embodiment

[0047] Example 3

[0048] Linglong Ball Chocolate, including wafer balls and chocolate coating covering the wafer balls; including wafer balls and chocolate coating covering the wafer balls; the wafer balls are made of the following components by weight: 29 parts white sugar , 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 phospholipids, 0.05 parts of flavors, 0.4 parts of emulsifiers, 6 parts of wafer shells, nuts 23 parts of the total; the chocolate coating is made of the following parts by weight: 15 parts of cocoa liquor, 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 vegetarian, 0.4 parts of phospholipids.

[0049] The preparation method includes the following steps:

[0050] (1) Preparation of chocolate syrup: mix cocoa liquor, cocoa butter, white sugar, milk powder, and whey powder, stir in a refiner at 40°C for 6 mi...

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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

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Application Information

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IPC IPC(8): A23G1/48A23G1/54
Inventor 宋香银孙凤胡彩云
Owner MASHI MANOR NANJING FOOD
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