Chocolate Bobo candy and manufacturing method thereof

A production method and chocolate technology, applied in the field of sugar processing, can solve the problems of uneven product size, loss of nutrients, low production efficiency, etc., and achieve the effects of ensuring appearance and texture, reducing loss of nutrients and improving tightness

Inactive Publication Date: 2015-12-16
ZHENNING HEXIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bobo sugar is a specialty product in Guizhou Province. In the existing technology, the wave sugar is fermented from glutinous rice and malt into caramel. By hand, it is further pulled into a sugar skin with a diameter of 3-5cm, and wrapped with fried and washed white sesame seeds, peanut kernels, walnut kernels and other ingredients, then wrapped with food-grade tissue paper, and shaped by hand-clamping method; the production efficiency of this method Low cost, high cost, high labor intensity, uneven product size, irregular shape, different weight, ingredients are not easy to adhere to the sugar skin, need to be licked to eat, and the appearance is extremely unsightly; in addition, sesame has high oil content, Flour is easy to deteriorate after mixing, so the shelf life of the product is short and the nutritional content is lost. Therefore, based on the improvement of people's living standards, the above products can no longer meet the market demand, and at the same time, cause local economic obstacles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A chocolate bobo candy, raw materials include 53g of glutinous rice, 18g of malt, 16g of crisp sesame paste, 5g of peanut kernels, 11g of white sesame seeds, 11g of black sesame seeds, and chocolate, wherein chocolate accounts for 28% of the total amount of raw materials.

[0034] Described chocolate is dark chocolate.

[0035] Its preparation method comprises the following steps:

[0036] (1) After soaking the glutinous rice in clear water for 5 hours, steam it at a temperature of 100°C until it is half-cooked, sprinkle the crushed malt on the half-cooked glutinous rice, continue to steam until the glutinous rice is fully cooked, and stir repeatedly to steam the glutinous rice until it is visible to the naked eye The malt is evenly distributed, and fermented for 7 hours at a temperature of 85°C to obtain a fermented product;

[0037] (2) Squeeze the fermented product to obtain squeezed juice, put the squeezed juice into a boiler for high-temperature dehydration to obt...

Embodiment 2

[0044] A chocolate bobo candy, raw materials include 75g of glutinous rice, 13g of malt, 14g of crispy sesame paste, 8g of peanut kernels, 13g of white sesame seeds, 13g of black sesame seeds, and chocolate, wherein chocolate accounts for 31% of the total amount of raw materials.

[0045] Described chocolate is xylitol chocolate.

[0046] Its preparation method comprises the following steps:

[0047] (1) After soaking the glutinous rice in water for 6 hours, steam it at 120°C until it is half-cooked, sprinkle the crushed malt on the half-cooked glutinous rice, continue to steam until the glutinous rice is fully cooked, and stir repeatedly to steam the glutinous rice until it is visible to the naked eye The malt is evenly distributed, and fermented for 5 hours at a temperature of 90°C to obtain a fermented product;

[0048] (2) Squeeze the fermented product to obtain squeezed juice, put the squeezed juice into a boiler for high-temperature dehydration to obtain syrup, whiten i...

Embodiment 3

[0055] A chocolate bobo candy, raw materials include 63g of glutinous rice, 15g of malt, 14g of crispy sesame paste, 7g of peanut kernels, 12.6g of white sesame seeds, 12.6g of black sesame seeds, and chocolate, wherein chocolate accounts for 30% of the total amount of raw materials.

[0056]The chocolate is composed of white chocolate, dark chocolate and xylitol chocolate in a weight ratio of 1:1:1.

[0057] Its preparation method comprises the following steps:

[0058] (1) After soaking the glutinous rice in water for 6 hours, steam it at a temperature of 105°C until it is half-cooked, sprinkle the crushed malt on the half-cooked glutinous rice, continue to steam until the glutinous rice is fully cooked, and stir repeatedly to steam the glutinous rice until it is visible to the naked eye The malt is evenly distributed, and fermented for 5 hours at a temperature of 87°C to obtain a fermented product;

[0059] (2) Squeeze the fermented product to obtain squeezed juice, put th...

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PUM

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Abstract

The invention relates to the field of candy processing, in particular to chocolate Bobo candy and a manufacturing method thereof. The manufacturing method comprises the following steps: soaking sticky rice in clear water, stewing at the temperature of 100-130 DEG C until the sticky rice is half-cooked, spreading smashed malt on the half-cooked sticky rice, continuously stewing until the sticky rice is well cooked, repeatedly stirring the well-cooked sticky rice until the malt is uniformly distributed, fermenting at the temperature of 83-90 DEG C for 4-7 h, squeezing to obtain a squeezed juice, performing high-temperature dehydration and whitening treatment on the squeezed juice, adding crispy sesame sauce, crisping at the temperature of 50-80 DEG C for obtaining overlapped layers, taking 3-5 kg of semi-finished product from a pot to be subjected to flattening treatment, adding chocolate sauce containing peanut kernels, white sesame and black sesame, freezing the mixture for 30-60 min, flattening, and cutting, so as to obtain the chocolate Bobo candy. The product is rich in nutrition, excellent in mouth feel, long in shelf life, and convenient to eat; the manufacturing method of the candy has the advantages that time and labor are saved, the labor intensity is low, and the cost is low.

Description

technical field [0001] The invention relates to the field of sugar processing, in particular to a chocolate wave sugar and a preparation method thereof. Background technique [0002] Bobo sugar is a specialty product in Guizhou Province. In the existing technology, the wave sugar is fermented from glutinous rice and malt into caramel. By hand, it is further pulled into a sugar skin with a diameter of 3-5cm, and wrapped with fried and washed white sesame seeds, peanut kernels, walnut kernels and other ingredients, then wrapped with food-grade tissue paper, and shaped by hand-clamping method; the production efficiency of this method Low cost, high cost, high labor intensity, uneven product size, irregular shape, different weight, ingredients are not easy to adhere to the sugar skin, need to be licked to eat, and the appearance is extremely unsightly; in addition, sesame has high oil content, After being mixed with flour, it is easy to deteriorate, so the shelf life of the pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48
Inventor 马丽
Owner ZHENNING HEXIN FOOD
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