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Fragrant and crispy steamed bread chocolate

A chocolate and steamed bread technology, applied in the field of candy processing, can solve the problems of sweet taste, single taste and nutrition, and achieve the effects of crisp taste, low price, and easy digestion and absorption

Inactive Publication Date: 2016-12-14
肥西久盛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many brands of chocolate products on the market, but the taste is relatively sweet, and the taste and nutrition are relatively simple. Eating too much will also cause dental caries, which cannot meet the needs of consumers.
[0003] Steamed buns, also known as steamed buns or steamed buns, are rich in carbohydrates, proteins, and mineral elements, which are good for protecting the gastrointestinal tract and avoiding symptoms such as hyperacidity, bloating, and indigestion; steamed buns are easy to prepare and come from a wide range of sources. There is no crispy steamed bun chocolate on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A crispy steamed bun chocolate made from the following raw materials in parts by weight: cocoa mass 67, cocoa butter 22, wheat flour 21, corn flour 9, skimmed milk 7, Jerusalem artichoke 6, sucrose 0.7, soybean oligosaccharides 12, sunflower seeds Oil 2, jasmine 0.5, osmanthus 0.5, corn silk 0.3, angel wine yeast 0.4, salt 0.3.

[0023] The wheat flour has a particle size of 35-37 μm.

[0024] Described sweet-scented osmanthus is sweet osmanthus.

[0025] The Angel wine yeast, after activation, has a viable count of 10 8 ~10 9 CFU / ml.

[0026] A method for preparing crispy steamed bun chocolate, comprising the following steps:

[0027] (1) Wash jasmine, osmanthus and corn silk, crush them to 160 mesh, add water 100 times the weight of jasmine, boil until the volume is 1 / 10 of the original volume, dry at 56°C until the water content is 7 ~9%, rich and harmonious fragrance, can beautify skin, protect cardiovascular and cerebrovascular, delay aging, get pollen extract...

Embodiment 2

[0038] A crispy steamed bun chocolate made from the following raw materials in parts by weight: cocoa mass 68, cocoa butter 22, wheat flour 22, corn flour 10, skimmed milk 8, Jerusalem artichoke 7, sucrose 0.8, soybean oligosaccharides 13, sunflower seeds Oil 3, jasmine 0.6, osmanthus 0.6, corn silk 0.4, angel wine yeast 0.5, salt 0.4.

[0039] The wheat flour has a particle size of 35-37 μm.

[0040] Described sweet-scented osmanthus is osmanthus osmanthus.

[0041] The Angel wine yeast, after activation, has a viable count of 10 8 ~10 9 CFU / ml.

[0042] A method for preparing crispy steamed bun chocolate, comprising the following steps:

[0043] (1) Wash jasmine, osmanthus and corn silk, crush them to 180 mesh, add water 110 times the weight of jasmine, boil until the volume is 1 / 10 of the original volume, and dry at 57°C until the water content is 7 ~9%, rich and harmonious fragrance, can beautify skin, protect cardiovascular and cerebrovascular, delay aging, get polle...

Embodiment 3

[0054] A crispy steamed bun chocolate, made of the following raw materials in parts by weight: cocoa mass 69, cocoa butter 24, wheat flour 23, corn flour 11, skimmed milk 9, Jerusalem artichoke 8, sucrose 0.9, soybean oligosaccharides 14, sunflower seeds Oil 4, jasmine 0.7, osmanthus 0.7, corn silk 0.5, angel wine yeast 0.6, salt 0.5.

[0055] The wheat flour has a particle size of 35-37 μm.

[0056] Described sweet-scented osmanthus is sweet osmanthus.

[0057] The Angel wine yeast, after activation, has a viable count of 10 8 ~10 9 CFU / ml.

[0058] A method for preparing crispy steamed bun chocolate, comprising the following steps:

[0059] (1) Wash jasmine, osmanthus and corn silk, crush them to 200 mesh, add water 120 times the weight of jasmine, boil until the volume is 1 / 10 of the original volume, and dry at 58°C until the water content is 7 ~9%, rich and harmonious fragrance, can beautify skin, protect cardiovascular and cerebrovascular, delay aging, get pollen ext...

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Abstract

The invention mainly relates to the field of candy processing, and discloses a fragrant and crispy steamed bread chocolate. The fragrant and crispy steamed bread chocolate is made from cocoa mass, cocoa butter, wheat flour, corn flour, skim milk, jerusalem artichoke, sucrose, soybean oligosaccharides, sunflower seed oil, jasmine flowers, sweet-scented osmanthus flowers, corn stigma, Angel wine yeast and salt; the outer layer is made from white steamed bread crumbs and dark chocolate, the raw materials are saved, the color is bright, the stability of the chocolate is improved, and the chocolate starts to be melted at 43 DEG C; the inner layer is prepared from a steamed bread piece and is salty, sweet and tasty, rich in fragrance, crispy and refreshing; the steamed bread is made from a jerusalem artichoke fermentation liquor and a pollen extract, the fragrance is rich, the fermentation speed is high, the price is low, and the cost is reduced by 9.3%; the sunflower seed oil is sprayed on the surface of the steamed bread, low temperature baking is conducted through a baking oven, the nutrition is reserved, the fragrance is increased, and the mouthfeel is crispy; the jasmine flowers, the sweet-scented osmanthus flowers and the corn stigma make the chocolate rich in fragrance and harmonious, the shelf life is prolonged, resistance can be enhanced, and beauty care, skin care, weight losing, senescence delaying and heart and cerebral vessel protection are achieved.

Description

technical field [0001] The invention mainly relates to the field of candy processing, in particular to crispy steamed bun chocolate. Background technique [0002] Chocolate is a kind of candy that people love. It is rich in nutrition. It is rich in unsaturated fatty acids, polyphenolic plant protein, and flavonoids. There are many brands of chocolate products currently on the market, but the taste is relatively sweet, and the taste and nutrition are relatively single. Eating too much will also cause dental caries, which cannot meet the needs of consumers. [0003] Steamed buns, also known as steamed buns or steamed buns, are rich in carbohydrates, proteins, and mineral elements, which are good for protecting the gastrointestinal tract and avoiding symptoms such as hyperacidity, bloating, and indigestion; steamed buns are easy to prepare and come from a wide range of sources. There is no crispy steamed bun chocolate on the market. Contents of the invention [0004] In ord...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/40A23G1/46A23G1/48A23L7/104A23L33/10A23L33/105
CPCA23G1/48A23G1/32A23G1/40A23G1/46A23V2002/00A23V2250/21A23V2250/204A23V2250/628A23V2250/15
Inventor 马瑞忠张晓玲
Owner 肥西久盛食品有限公司
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