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A kind of sandwich raisin chocolate and preparation method thereof

A chocolate and dark chocolate technology, applied in cocoa, food science, application and other directions, can solve problems such as affecting quality, high salt, protein denaturation, etc., and achieve the effect of avoiding the reduction of flavor, simple processing technology, and good flavor and nutrition.

Active Publication Date: 2018-08-28
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Figs have thin skin, soft flesh, and poor pressure resistance. They are easy to be crushed and affect the quality, and the storage time is short.
Due to the short storage time of figs, it cannot meet people’s perennial needs. Although traditional fig processed products can solve the problems of fig storage, transportation and perennial consumption, both preserved figs and dried figs need to be dried first. It will inevitably cause the loss of vitamins and denaturation of proteins in figs, which will affect the nutritional value of figs; most of canned figs, fig jam, and fig juice are high in salt or sugar, which is not conducive to the consumption of the elderly
[0007] At present, there is no literature and related reports about sandwich raisin chocolate

Method used

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  • A kind of sandwich raisin chocolate and preparation method thereof
  • A kind of sandwich raisin chocolate and preparation method thereof
  • A kind of sandwich raisin chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Such as figure 1 Shown, a kind of raisin sandwich chocolate, on the basis of retaining the original nutrition and flavor of raisins and figs, the whole fruits of raisins and figs are utilized. Dark chocolate is used as the shell, the thickness of which is 1 mm, the middle part is a raisin, and the inside of the raisin is filled with fig puree, the mass ratio of the raisin to the fig puree is 2:1, and it is prepared in the shape of a raisin. The finished raisin-filled chocolate has the silky taste of dark chocolate on the outside and the smooth and firm appearance of raisins. The fig puree is used as the filling, which makes the product experience multiple taste changes from bitter to cool to sweet.

[0048] Its operation steps are:

[0049] (1) Preparation of fig puree used as a sandwich: choose figs with a maturity of more than 80% to 90%, preferably light yellow or pink with light skin; rinse well, soak in white wine with a temperature of 58 degrees or more, and soak...

Embodiment 2

[0054] Such as figure 2 As shown, a sandwich raisin chocolate utilizes the whole fruits of raisins and mulberries on the basis of retaining the original nutritional components and flavor of raisins and mulberries. A dark chocolate shell is used, the thickness of which is 1 mm, the middle part is grapes, and the mulberry puree inside the grapes is used as a sandwich, and the mass ratio of the grapes to the mulberry puree is 2:1. The finished chocolate with raisins has the silky taste of dark chocolate on the outside, and the smooth and firm appearance of raisins. The mulberry puree is used as the filling, which makes the product experience multiple taste changes from bitter to cool to sweet.

[0055] Its operation steps are:

[0056] (1) Preparation of mulberry puree used as a sandwich: under ultraviolet irradiation conditions, dry the washed mulberry leaves and grind them into powder, and pass through a 180-mesh sieve to obtain mulberry leaf powder; remove the stalks of the ...

Embodiment 3

[0061] The invention relates to a raisin sandwich chocolate, which utilizes the whole fruit of the raisins and figs on the basis of retaining the original nutritional components and flavor of the raisins and figs. White chocolate is used as the shell, the thickness of which is 1mm, the middle part is a raisin, and the inside of the raisin is filled with fig puree, and the mass ratio of the raisin to the fig puree is 2:1. The finished chocolate with raisins has a silky taste of chocolate on the outside, and has the smooth and firm appearance of raisins. The fig puree is used as the filling, which makes the product experience multiple taste changes from greasy and sweet to cool and sweet.

[0062] Its operation steps are:

[0063] (1) Preparation of fig puree used as a sandwich: choose figs with a maturity of more than 80% to 90%, preferably light yellow or pink with light skin; rinse well, soak in white wine with a temperature of 58 degrees or more, and soak The time is 120 mi...

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PUM

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Abstract

The invention discloses a filled grape chocolate and a preparation method thereof. According to the invention, no chemical reagent is utilized in production, therefore, the original nutritional ingredients and flavors of grapes and fruits and the like are retained; and grapes and fruits and the like are utilized. The appearance of a prepared filled grape chocolate has the silky taste of chocolates, and the prepared filled grape chocolate has an original smooth and compact appearance of grapes; purees or jams are used as sandwiches, so that the taste of a product is changed from bitter or sweet greasy, cool and refreshing, to fragrant and sweet, therefore, the invention provides a non-sweet-greasy and non-fattening filled grape chocolate.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a sandwich raisin chocolate and a preparation method thereof. Background technique [0002] Grapes are a kind of fruit that people like very much. It has a cool taste and rich nutrition. Traditional raisin processed products include raisin biscuit, raisin yogurt, dried raisin, grape wine, etc. The raisin wine needs to go through the process of peeling and dregs, which loses some of the original nutrients of the raisin; After drying and other processes, it loses its original flavor. [0003] Chocolate is a very popular dessert. Its products include liqueur chocolate, cream sandwich chocolate, hazelnut chocolate, etc., which have the disadvantage of sweet and greasy taste when eaten; dark chocolate has the lowest sugar and fat content, and contains caffeine ratio Milk chocolate is high, and it has a bitter taste when eaten directly. [0004] Traditional mulbe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/54A23G1/48A23G1/42A23G1/32
Inventor 周建华沙隽伊朱冰雪金铭畅温晓娜
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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