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Preparation method for chocolate peanut kernels

A peanut and chocolate technology, applied in cocoa, frozen desserts, food science and other directions, can solve the problems of no waterproof function, melting of particles, loss of crispness, etc., to achieve good waterproof effect, maintain crispness, and low cost.

Inactive Publication Date: 2014-01-01
HUALONG RUSHAN FOODSTUFFS ENTERPRISE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing granules are puffed products, which have no waterproof function. If the time is a little longer, the granules will melt and lose their brittleness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The preparation method of the chocolate peanut grain of the present invention, it is made of raw material baking 742 parts of peeling sugar-coated peanut grains (commercially available), 128 parts of white granulated sugar, 60 parts of cocoa butter substitutes, 40 parts of whole milk powder, vegetable oil (such as peanut oil, Sunflower oil, rapeseed oil, soybean oil, palm oil, coconut oil, etc.) 30 parts, gum arabic 0.2 parts according to the following method:

[0014] In the first step, the white granulated sugar is crushed, the cocoa butter substitute is melted, and the foreign matter in the peanut kernels is detected;

[0015] In the second step, white sugar powder, cocoa butter substitute, whole milk powder, vegetable oil and gum arabic are put into a fine grinder and ground into white fat substitute chocolate;

[0016] In the third step, the roasted peeled sugar-coated peanuts are added to the coating machine, and the white fat substitute chocolate obtained by grin...

Embodiment 2

[0019] The preparation method of chocolate peanut grains of the present invention comprises 700 parts of roasted peeled sugar-coated peanut grains as raw materials; 100 parts of white granulated sugar; 50 parts of cocoa butter substitute; 30 parts of whole milk powder; 20 parts of vegetable oil; Prepared by the method in Example 1.

[0020] Prepared by the following method:

[0021] In the first step, the white granulated sugar is crushed, the cocoa butter substitute is melted, and the foreign matter in the peanut kernels is detected;

[0022] In the second step, white sugar powder, cocoa butter substitute, whole milk powder, vegetable oil and gum arabic are put into a fine grinder and ground into white fat substitute chocolate;

[0023] In the third step, the roasted peeled sugar-coated peanuts are added to the coating machine, and the white fat substitute chocolate obtained by grinding in the second step is sent to the coating machine for wrapping;

[0024] The fourth step...

Embodiment 3

[0026] The preparation method of chocolate peanut grains of the present invention comprises 800 parts of roasted peeled sugar-coated peanut grains as raw materials; 150 parts of white granulated sugar; 80 parts of cocoa butter substitute; 60 parts of whole milk powder; 40 parts of vegetable oil; Prepared by the method in Example 1.

[0027] Prepared by the following method:

[0028] In the first step, the white granulated sugar is crushed, the cocoa butter substitute is melted, and the foreign matter in the peanut kernels is detected;

[0029] In the second step, white sugar powder, cocoa butter substitute, whole milk powder, vegetable oil and gum arabic are put into a fine grinder and ground into white fat substitute chocolate;

[0030] In the third step, the roasted peeled sugar-coated peanuts are added to the coating machine, and the white fat substitute chocolate obtained by grinding in the second step is sent to the coating machine for wrapping;

[0031] The fourth step...

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PUM

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Abstract

The invention discloses a preparation method for chocolate peanut kernels. The chocolate peanut kernels are prepared from the following raw materials: 700-800 parts of sugar-coating peanut kernel, 100-150 parts of white granulated sugar, 50-80 parts of cocoa butter replacer, 30-60 parts of whole milk powder, 20-40 parts of vegetable oil, 0.1-0.4 parts of arabic gum. The preparation method for the chocolate peanut kernels comprises the following steps: firstly smashing the white granulated sugar and melting the cocoa butter substitute; putting other raw materials except for the peanut kernels into a refining mill and milling the other raw materials except for the peanut kernels to get white chocolate with the cocoa butter replacer; putting the peanut kernels into a coating machine, adding the white chocolate with the cocoa butter replacer into the coating machine and wrapping the peanut kernels; screening and polishing the chocolate peanut kernels, and then packaging and storing qualified products. The preparation method for the chocolate peanut kernels, provided by the invention, has the advantages that the technology is simple, the cost is low and the taste is fragrant, sweet and crisp; by virtue of putting the raw materials such as the white granulated sugar into the refining mill and milling the raw materials to get a white chocolate liquid which is wrapped on the peanut kernels, the chocolate peanut kernels have a good waterproof effect, and by virtue of adding the chocolate peanut kernels serving as a middle product into a body of ice cream, shaved ice and water ice, or adding the chocolate peanut kernels serving as an additive into the external crisp cover of the water ice, the crisp feeling can be kept for a longer time.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing chocolate peanuts used as an intermediate product. Background technique [0002] When many foods are processed, it is necessary to add a variety of intermediate products for ingredients to obtain a better taste. Such as ice cream, shaved ice, ice porridge, and sorbet body or outer crispy skin, etc., if some chewy particles are added, the taste will be more unique and sweet. However, most of the existing granules are puffed products, which have no waterproof function. If the time is a little longer, the granules will melt and lose their brittleness. Contents of the invention [0003] The object of the invention is to provide a method for preparing chocolate peanuts with good taste and waterproof function. [0004] To achieve the above object, the present invention can take the following technical solutions: [0005] A method for preparing chocolate peanuts...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G9/42A23G9/48
Inventor 张文镨唐立仁
Owner HUALONG RUSHAN FOODSTUFFS ENTERPRISE CO LTD
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