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Peanut flavored snickers and preparation method thereof

A technology for flavored snickers and chocolate, applied in cocoa, food science, application and other directions, can solve the problems of incomplete nutrients, high unit cost, difficult to guarantee quality, etc., and achieve the effect of rich nutrition, good quality and low cost

Inactive Publication Date: 2014-10-01
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the coated puffed snack food produced by the existing food industrialization has low output rate, high unit cost, high energy consumption, difficult to ensure quality, easy to break and break, and incomplete nutrition.

Method used

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  • Peanut flavored snickers and preparation method thereof
  • Peanut flavored snickers and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Peanut-flavored Snickers chocolate, including a cake base, a sandwich material layer arranged between the cake bases, and a chocolate coating coated on the surface, the mass ratio of the cake base, sandwich material, and coating is 40:35:25; The cake embryo is made of the following components: 5 parts of water, 64.43 parts of rice flour, 9.55 parts of corn flour, 6.36 parts of cornstarch, 1.9 parts of calcium carbonate, and 12.76 parts of wheat flour; the sandwich layer is made of the following components: 20 parts of white sugar powder, 3 parts of milk powder, 5 parts of soybean powder, 21 parts of palm oil, 1.36 parts of lecithin, 8 parts of anhydrous ghee, 0.3 parts of peanut oil essence, 11 parts of maltodextrin, 30.34 parts of peanut butter; the chocolate coating Made from the following components: 18.72 parts of cocoa butter substitute, 0.5 parts of lecithin, 44.59 parts of powdered sugar, 0.11 parts of salt, 12.77 parts of whole milk powder, 2.13 parts of whey pow...

Embodiment 2

[0043] Peanut-flavored Snickers chocolate, including a cake base, a sandwich material layer arranged between the cake bases, and a chocolate coating coated on the surface, the mass ratio of the cake base, sandwich material, and coating is 38:38:24; The cake embryo is made of the following components: 4 parts of water, 64 parts of rice flour, 9 parts of corn flour, 6 parts of cornstarch, 1.5 parts of calcium carbonate, and 12 parts of wheat flour; the sandwich material layer is made of the following components: white sugar 19 parts of flour, 3.5 parts of milk powder, 4.5 parts of soybean powder, 20 parts of palm oil, 1.0 part of lecithin, 8.5 parts of anhydrous ghee, 0.2 parts of peanut oil essence, 10 parts of maltodextrin, and 30 parts of peanut butter; the chocolate coating is composed of Made from the following ingredients: 18 parts of cocoa butter substitute, 0.6 part of lecithin, 44 parts of powdered sugar, 0.15 part of salt, 13 parts of whole milk powder, 2 parts of whey ...

Embodiment 3

[0058] Peanut-flavored Snickers chocolate, including a cake base, a sandwich material layer arranged between the cake bases, and a chocolate coating coated on the surface, the mass ratio of the cake base, sandwich material, and coating is 42:34:28; The cake embryo is made of the following components: 6 parts of water, 65 parts of rice flour, 10 parts of corn flour, 7 parts of cornstarch, 2.0 parts of calcium carbonate, and 13 parts of wheat flour; the sandwich material layer is made of the following components: 21 parts of white sugar powder, 2.5 parts of milk powder, 5.5 parts of soybean powder, 22 parts of palm oil, 1.5 parts of lecithin, 7.5 parts of anhydrous ghee, 0.4 parts of peanut oil essence, 12 parts of maltodextrin, 31 parts of peanut butter; the chocolate coating Made from the following components: 19 parts of cocoa butter substitute, 0.6 parts of lecithin, 45 parts of white sugar powder, 0.10 parts of salt

[0059] 12 parts of whole milk powder, 3 parts of whey po...

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Abstract

The invention provides peanut flavored snickers which comprise cake blanks and outer powdering layers spread outside the cake blanks, wherein purple potato sticks are prepared from water, sugar, chicken powder, sodium hydrogen carbonate, salt, palm oil, eggs, milk powder, wheat powder and dry yeast; the outer powdering layer is prepared from whole cheese flour and salad oil. The invention further provides a preparation method of the peanut-flavored snickers. The peanut flavored snickers are simple to prepare, low in cost, rich in nutrition, reasonable in matching, good in mouth feel and fragrant in taste.

Description

technical field [0001] The invention belongs to the field of food, and relates to a chocolate food, in particular to a peanut-flavored Snickers bar chocolate and a preparation method of the peanut-flavored Snickers bar chocolate. Background technique [0002] As a common snack food, chocolate is very popular among consumers. 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 coated puffed snack foods, consumers' requirements Higher and higher. [0003] However, the coated puffed snack food currently on the market has a complicated production process, high requirements for product quality control in the production process, and a single taste. How to improve the taste and nutritional value of biscuits is a topic worthy of continuous research by food manufacturers. At the same time, the coated puffed snack food produced by the existing food industrialization has low out...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/54
Inventor 鲍锦祥金祥旺叶红伟高怀林
Owner MASHI MANOR NANJING FOOD
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