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Mary Sue chocolate and preparation method thereof

A technology of chocolate and marijuana, applied in cocoa, food science, application, etc., can solve the problems of unreasonable production process, insufficient nutrition, single taste, etc., and achieve the effect of improving sales competitiveness, rich taste, and simple preparation method

Inactive Publication Date: 2013-09-04
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 material, with single ingredients and single taste, unreasonable production technology, and insufficient nutrition

Method used

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  • Mary Sue chocolate and preparation method thereof
  • Mary Sue chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Marisol chocolate comprises a ball core and a chocolate coating covering the ball core; the ball core is made of the following components by weight: 41.6 parts of white granulated sugar, 41.6 parts of milk powder, 8.4 parts of malt extract, 8.4 parts of whey powder, loose 1.5 parts of emulsifier, 0.5 parts of emulsifier; the chocolate coating is made of the following components by weight: 16 parts of cocoa mass, 28 parts of cocoa butter, 32 parts of white sugar, 18 parts of milk powder, 6 parts of whey powder, 0.05 part of vanillin, 0.5 part of phospholipid.

[0036] Its preparation method comprises the following steps:

[0037] (1) Preparation of chocolate slurry: mix cocoa mass, cocoa butter, white sugar, milk powder, and whey powder, stir in a fine grinding tank at 38°C for 4.5 minutes, add a small amount of phospholipids and continue stirring for 4 minutes to make the mixture even, and get chocolate Primary slurry mixture; finely grind the primary chocolate slurry ...

Embodiment 2

[0042] Marisine chocolate, comprising a ball core and a chocolate coating wrapping the ball core; the ball core is made of the following components by weight: 42 parts of white granulated sugar, 42 parts of milk powder, 8 parts of malt extract, 8 parts of whey powder, 1.4 parts of loosening agent, 0.4 parts of emulsifier; the chocolate coating is made of the following components by weight: 15 parts of cocoa mass, 27 parts of cocoa butter, 31 parts of white granulated sugar, 17 parts of milk powder, 5 parts of whey powder , 0.04 parts of vanillin, and 0.4 parts of phospholipids.

[0043] Its preparation method comprises the following steps:

[0044] (1) Preparation of chocolate pulp: mix cocoa mass, cocoa butter, white sugar, milk powder, and whey powder, stir in a fine grinding tank at 35°C for 5 minutes, add a small amount of phospholipid and continue stirring for 5 minutes to make chocolate pulp evenly Primary mix; finely grind the chocolate slurry primary mix in a fine gri...

Embodiment 3

[0049] Marisine chocolate, comprising a ball core and a chocolate coating wrapping the ball core; the ball core is made of the following components by weight: 41 parts of white granulated sugar, 41 parts of milk powder, 9 parts of malt extract, 9 parts of whey powder, 1.6 parts of bulking agent, 0.6 parts of emulsifier; the chocolate coating is made of the following components by weight: 17 parts of cocoa mass, 28 parts of cocoa butter, 33 parts of white sugar, 19 parts of milk powder, 7 parts of whey powder , 0.05 parts of vanillin, and 0.5 parts of phospholipids.

[0050] Its preparation method comprises the following steps:

[0051] (1) Preparation of chocolate pulp: mix cocoa mass, cocoa butter, white sugar, milk powder, and whey powder, stir in a fine grinding tank at 40°C for 4 minutes, add a small amount of phospholipid and continue stirring for 3 minutes to make chocolate pulp Primary mix: grind the primary mix of chocolate pulp in a fine grinding cylinder at 40°C for...

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Abstract

The invention provides a Mary Sue chocolate. The Mary Sue chocolate comprises a ball core and a chocolate coating which wraps the ball core; the ball core is prepared from the components of white granulated sugar, milk powder, malt extract, whey powder, a bulking agent and an emulsifying agent; and the chocolate coating is prepared from the components of cocoa liquor, cocoa butter, white granulated sugar, milk powder, whey powder, vanillin and phospholipid. The invention also provides a preparation method of the Mary Sue chocolate. The Mary Sue chocolate is simple in preparation method, low in cost, high in yield, high in quality, rich in taste and comprehensive in nutrition.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to marizel 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 invention: ...

Claims

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Application Information

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IPC IPC(8): A23G1/54A23G1/46
Inventor 宋香银孙凤
Owner MASHI MANOR NANJING FOOD
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