Loquat filled chocolate

A technology of sandwich chocolate and dark chocolate, applied in cocoa, food science, application, etc., can solve the problem that fresh loquat fruit is not easy to preserve, and achieve the effect of retaining sweet taste, good chewing feeling and strong aroma

Inactive Publication Date: 2015-11-18
陈冬梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although loquat is rich in nutrition and has high health value, because fresh loquat fruit is not easy to preserve, loquat is made into loquat paste, loquat drink and other products, and these are often focused on the medicinal value of loquat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A loquat sandwich chocolate, the main raw materials and proportioning of the loquat sandwich chocolate are as follows: 500 parts of loquat, 1200 parts of dark chocolate, 75 parts of gelling agent, 3 parts of sucrose ester, 80 parts of butter, 180 parts of white granulated sugar, glucose syrup 280 parts, 100 parts of honey.

[0018] The gelling agent adopts pectin, carrageenan and agar, and the dosage ratio is pectin:carrageenan:agar=5:1:1.

[0019] The processing method of loquat sandwich chocolate, its step mainly comprises:

[0020] (1) Dissolution of the gelling agent: add pectin to 40 times of hot water and stir evenly; add agar to 30 times of water to soak for more than 12 hours, then heat and boil to make it fully dissolve; add carrageenan to dissolve and soak for more than 15 minutes, and heat to dissolve;

[0021] (2) Dissolution of white granulated sugar and sucrose ester: After mixing white granulated sugar and sucrose ester evenly, add water to dissolve and ...

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PUM

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Abstract

The invention discloses loquat filled chocolate. The chocolate is prepared from the following main raw materials in parts by weight: 500-800 parts of loquat, 1000-1300 parts of dark chocolate, 65-85 parts of gel, 2-4 parts of sucrose ester, 50-80 parts of butter, 100-280 parts of white granulated sugar, 200-380 parts of glucose syrup and 80-180 parts of honey. According to the loquat filled chocolate, high-quality loquat is adopted as a raw material of fillings, and the nutritional value of loquat is maintained. The prepared loquat filled chocolate is neither too soft nor too hard, has an excellent chewiness, keeps the unique sweet taste and rich fragrance of loquat while the unique flavor of chocolate is maintained, and can meet the requirement for taste of most people.

Description

technical field [0001] The invention relates to a cocoa butter product, in particular to a loquat sandwich chocolate. Background technique [0002] loquat The organic acid contained in loquat can stimulate the secretion of digestive glands, which has a considerable effect on increasing appetite, helping digestion and absorption, quenching thirst and relieving summer heat; loquat contains amygdalin, which can moisturize the lungs and relieve cough, eliminate phlegm, and treat various coughs; Loquat fruit and leaves have the effect of inhibiting influenza virus, and regular consumption can prevent seasonal colds; loquat is rich in various nutrients needed by the human body, and is a nutritious and healthy fruit. Loquat is rich in cellulose, pectin, carotene, malic acid, citric acid, potassium, phosphorus, iron, calcium and vitamins A, B, and C. Rich in vitamin B and carotene, it has the functions of protecting eyesight, keeping skin healthy and moist, and promoting children'...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/42A23G1/54
Inventor 陈冬梅
Owner 陈冬梅
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