Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Wafer chocolates and preparation method thereof

A chocolate and formula technology, applied in the field of food processing, can solve the problems of few breakthrough research results and difficulty in wafering chocolate biscuits

Inactive Publication Date: 2016-11-16
SICHUAN MAOHUA FOOD
View PDF2 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the field of chocolate-related wafers, there are few breakthrough research results at home and abroad.
The reasons are: (1) It is not easy to obtain wafer chocolate biscuits that are crispy, delicate and lubricated, rich in aroma, and melt in the mouth; (2) It is difficult to use the same process to prepare wafer chocolates with different tastes and excellent taste.

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
  • Wafer chocolates and preparation method thereof
  • Wafer chocolates and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) By weight, prepare the following raw materials:

[0032] Raw material A: 25 parts of wheat flour, 2 parts of whole egg powder, 1 part of white sugar, 0.05 part of sodium bicarbonate, 0.09 part of ammonium bicarbonate, 0.45 part of palm oil, 0.06 part of edible salt;

[0033] Raw material B: 40 parts of white sugar, 50 parts of alkalized cocoa powder, 110 parts of CBR soft sandwich fat, 70 parts of 39 fat, 30 parts of maltodextrin, 5 parts of whole milk powder, 60 parts of non-dairy creamer, 120 parts of lactose, 10 parts of whey powder, 0.5 parts of cream vanilla flavor, 1 part of milk flavor, 2.5 parts of phospholipids, 0.4 parts of vanillin, 0.16 parts of ethyl maltol;

[0034] (2) mixing and beating raw material A;

[0035] (3) Bake the product of step (2) at 160°C-220°C until the weight ratio of water is below 4%, then cool to 30-40°C, and control the weight ratio of water to 2% %the following;

[0036] (4) Add water to raw material B, and carry out fine grin...

Embodiment 2

[0040] (1) By weight, prepare the following raw materials:

[0041] Raw material A: 30 parts of wheat flour, 3 parts of whole egg powder, 2 parts of white sugar, 0.08 part of sodium bicarbonate, 0.15 part of ammonium bicarbonate, 0.6 part of palm oil, 0.1 part of edible salt;

[0042] Ingredients B: 50 parts of white sugar, 60 parts of alkalized cocoa powder, 130 parts of CBR soft sandwich fat, 80 parts of 39 fat, 40 parts of maltodextrin, 6 parts of whole milk powder, 70 parts of non-dairy creamer, 130 parts of lactose, 15 parts of whey powder, 0.8 parts of cream vanilla flavor, 1.5 parts of milk flavor, 3 parts of phospholipids, 0.5 parts of vanillin, 0.2 parts of ethyl maltol;

[0043] (2) mixing and beating raw material A;

[0044] (3) Bake the product of step (2) at 160°C-220°C until the weight ratio of water is below 4%, then cool to 30-40°C, and control the weight ratio of water to 2% %the following;

[0045] (4) Add water to raw material B, and carry out fine grindi...

Embodiment 3

[0049] (1) By weight, prepare the following raw materials:

[0050] Raw material A: 20 parts of wheat flour, 1 part of whole egg powder, 0.5 part of white sugar, 0.03 part of sodium bicarbonate, 0.05 part of ammonium bicarbonate, 0.2 part of palm oil, 0.03 part of edible salt;

[0051]Ingredients B: 30 parts of white sugar, 40 parts of alkalized cocoa powder, 100 parts of CBR soft sandwich fat, 60 parts of 39 fat, 20 parts of maltodextrin, 4 parts of whole milk powder, 50 parts of non-dairy creamer, 11 parts of lactose, 5 parts of whey powder, 0.3 parts of cream vanilla flavor, 0.5 parts of milk flavor, 2 parts of phospholipids, 0.3 parts of vanillin, 0.1 parts of ethyl maltol;

[0052] (6) Mixing and beating raw material A;

[0053] (2) Bake the product of step (2) at 160°C-220°C until the weight ratio of water is below 4%, then cool to 30-40°C, and control the weight ratio of water to 2% %the following;

[0054] (3) Add water to raw material B, and carry out fine grinding...

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

No PUM Login to View More

Abstract

The invention provides a preparation method of wafer chocolates. By selecting of raw material proportion, and controlling of conditions of baking, fine grinding and pouring, the wafer chocolates with crisp mouthfeel, strong egg flavor, and strong fragrance, and being fine and smooth, and just melt in the mouth are obtained. The preparation method provided by the invention can be simultaneously suitable for preparation of original flavor, milk flavor and yogurt flavor chocolates. The invention further provides the wafer chocolates prepared by the method.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a wafer chocolate and a preparation method thereof. Background technique [0002] Chocolate is a food that is loved by all, young and old. However, in the field of chocolate-related wafers, there are few breakthrough research results at home and abroad. The reasons are: (1) it is not easy to obtain wafer chocolate biscuits with a crisp, fine and smooth taste, rich aroma and melt in the mouth; (2) it is difficult to use the same process to prepare wafer chocolates with different tastes and good taste. [0003] Therefore, there is an urgent need in the art to find a method that can simultaneously solve the above problems. Contents of the invention [0004] For the shortcomings of the prior art, one of the purposes of the present invention is to provide a method for preparing wafer chocolate, the method comprising the steps of: [0005] (1) By weight, prepare the foll...

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
no application Login to View More
IPC IPC(8): A23G1/48A23G1/54
CPCA23G1/48A23G1/54
Inventor 汪平赵红丽王雪成
Owner SICHUAN MAOHUA FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com