Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A chocolate and chocolate base material technology, applied in the direction of milk preparations, dairy products, cocoa, etc., can solve the problems of affecting the taste, commercial impact, serious blooming, etc., to avoid nutritional damage, reduce the difficulty of eating, and prevent sticking Effect
Inactive Publication Date: 2016-01-20
HANGZHOU QIAOZHIHE FOOD
View PDF5 Cites 16 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
The study found that after it was placed at room temperature, it bloomed
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1～6
[0079] S1, Pretreatment of raw and auxiliary materials: select qualified white sugar, cocoa butter, cocoa liquor, alkalized cocoa powder, whole milk powder, PGPR, lecithin, vanillin, spar and monoglyceride;
[0080] Weigh white granulated sugar, cocoa butter, cocoa mass, alkalized cocoa powder, and whole milk powder according to the formula and mix them;
[0081] S2, fine grinding: finely grind the mixed chocolate base material in a chocolate fine grinder until the particle size is 20-100 μm;
[0082] S3, refining: place the finely ground chocolate base in a conch, keep warm at 50-55°C and stir to make it melt and mix evenly;
[0083] After it is completely melted and mixed, add the formulated amount of PGPR, lecithin, vanillin, Span 65 and monoglyceride, keep it warm at 50-55°C for 1-5 hours, and keep stirring during the process;
[0084] S4, temperature adjustment: the refined chocolate base material is subjected to temperature adjustment treatment, the steps of temperature...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention aims to provide milk chocolate which is anti-frosting and is capable of reducing or restraining the frosting phenomenon. The milk chocolate is prepared from the following components by weight part: 30-40 parts of white granulated sugar, 30-40 parts of cocoa butter, 1-5 parts of cocoa liquid block, 5-10 parts of alkalized cocoa powder, 20-30 parts of whole milk powder, 0.1-1 part of PGPR, 0.25-2.5 parts of lecithin, 0.03-0.3 parts of vanillin, 0.01-0.1 parts of span and 0.02-0.15 parts of monoglyceride. The invention also discloses a preparation method for the milk chocolate. The preparation method comprises the following steps: pre-treating raw auxiliary materials; finely grinding; refining; regulating temperature; pouring the mould, thereby acquiring the milk chocolate. The preparation method is simple; the products are stable; the product control and the industrial production are benefited.
Description
technical field [0001] The invention belongs to the field of chocolate production, and more specifically relates to a milk chocolate and a preparation method thereof. Background technique [0002] Chocolate is a high-energy, high-nutrition food, which is rich in protein, fat, dietary fiber, carbohydrates, vitamin E, etc., and is deeply loved by people in daily life. High-quality chocolate should be a solid, brittle solid at room temperature, with a smooth, bright reddish-brown surface, and a uniform, fine-grained profile. When people eat it, it will suddenly become soft, melted, melted, refreshing, and the tongue feels delicate and smooth. [0003] In the process of storage and sales of chocolate, there will inevitably be blooming, which can be divided into sugar frosting and fat frosting. Frosting is due to excessive moisture brought in by raw materials or processing, or excessive humidity in the storage environment, and the chocolate is not tightly sealed during the shel...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more