Chocolate-covered corn and preparing method thereof

A technology of chocolate and crispy skin, which is applied in the preparation of chocolate crispy skin, corn chocolate crispy skin, and corn chocolate crispy skin. It can solve the problems of unreasonable nutritional composition, single taste of chocolate crispy skin, and rare research on chocolate crispy skin , to achieve reasonable nutritional composition, improve product quality, and diversify taste

Inactive Publication Date: 2017-01-25
中卫市金帝冷冻食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Although it is loved by people, there are few researches on chocolate crispy skin. The research of the above-mentioned inventions is also mostly focused on adding raw materials such as dried fruits and nuts, and adding meat seems to be incompatible with Chin

Method used

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  • Chocolate-covered corn and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of corn chocolate crispy skin, is prepared by the raw material that comprises following parts by weight:

[0038] 60 parts of white sugar, 130 parts of palm oil, 40 parts of cocoa butter, 20 parts of cocoa mass, 65 parts of cooked cornmeal, 0.15 parts of monoglyceride fatty acid ester, 0.1 part of polyglycerol fatty acid ester, 1.2 parts of phospholipid, 0.12 part of table salt, essence 0.15 copies;

[0039] A preparation method for corn chocolate crispy skin, comprising the steps of:

[0040] Fried cornmeal is cooked cornmeal;

[0041] White sugar is crushed to 0.1-0.14mm;

[0042] Melt the palm oil, heat it to 50°C, add cocoa liquor, cocoa butter, finely grind, start stirring at a speed of 550r / min, add crushed white sugar, cooked cornmeal, monoglyceride fatty acid ester, polyglycerol fatty acid ester, Salt; after stirring well, adjust the rotation speed to 700r / min, keep the temperature at 55°C, finely grind for 1.5h, and when the average fineness reaches 2...

Embodiment 2

[0044] A kind of corn chocolate crispy skin, is prepared by the raw material that comprises following parts by weight:

[0045] 50 parts of white sugar, 100 parts of palm oil, 20 parts of cocoa butter, 30 parts of cocoa mass, 5 parts of cocoa butter substitute, 30 parts of cooked cornmeal, 0.3 parts of monoglyceride fatty acid ester, 0.2 part of polyglycerol fatty acid ester, 2 parts of phospholipid, 0.05 part of salt parts, essence 0.3 parts;

[0046] A preparation method for corn chocolate crispy skin, comprising the steps of:

[0047] Fried cornmeal is cooked cornmeal;

[0048] White sugar is crushed to 0.1-0.14mm;

[0049] Melt the palm oil, heat it to 45°C, add cocoa liquor, cocoa butter, cocoa butter substitute, finely grind, start stirring at a speed of 500r / min, add crushed white sugar, cooked cornmeal, monoglycerin fatty acid ester, polyglycerol in sequence Fatty acid ester, salt; after stirring well, adjust the speed to 730r / min, keep the temperature at 60°C, fine...

Embodiment 3

[0051] A kind of corn chocolate crispy skin, is prepared by the raw material that comprises following parts by weight:

[0052] 70 parts of white sugar, 160 parts of palm oil, 60 parts of cocoa butter, 10 parts of cocoa mass, 10 parts of cocoa butter substitute, 100 parts of cooked cornmeal, 0.3 parts of monoglyceride fatty acid ester, 0.01 part of polyglycerol fatty acid ester, 0.5 part of phospholipid, 0.05 part of salt parts, essence 0.01 parts;

[0053] A preparation method for corn chocolate crispy skin, comprising the steps of:

[0054] Fried cornmeal is cooked cornmeal;

[0055] White sugar is crushed to 0.1-0.14mm;

[0056] Melt palm oil, heat it to 55°C, add cocoa liquor, cocoa butter, cocoa butter substitute, finely grind, start stirring at a speed of 530r / min, add crushed white sugar, cooked cornmeal, monoglycerin fatty acid ester, polyglycerol in sequence Fatty acid esters, salt; after stirring well, adjust the speed to 700r / min, keep the temperature at 45°C, fi...

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Abstract

The invention relates to a chocolate-covered corn and relates to a preparing method of the chocolate-covered corn. The invention belongs to the technical field of food ingredient. The chocolate-covered corn is prepared from, by weight, 50-70 parts of white sugar, 100-160 parts of palm oil, 20-60 parts of cocoa butter, 10-30 parts of cocoa liquid, 0-10 parts of cocoa butter substitute, 30-100 parts of cooked corn meal, 0.05-0.3 parts of single glycerin fatty acid ester, 0.01-0.2 parts of polyglycerol fatty acid ester, 0.5-2 parts of phospholipid, 0.05-0.2 parts of salt, 0.01-0.3 parts of essence. The chocolate-covered corn is fragrant and sweet, riches in nutrition, golden color, has strong corn fragrance, enriches the nutrition composition of the chocolate cover in a more reasonable manner, and simplifies the production process.

Description

technical field [0001] The invention relates to a chocolate crisp, in particular to a corn chocolate crisp and a method for preparing the corn chocolate crisp, belonging to the technical field of food ingredients. Background technique [0002] Chocolate is rich in polyphenols and flavonols, and its polyphenol content is higher than that of green tea and wine. In addition to providing energy and nutrition to the body, studies have found that chocolate is good for heart health. Polyphenols widely present in cocoa beans, tea, soybeans, red wine, vegetables and fruits give chocolate its unique charm. Cocoa beans are particularly high in polyphenols compared to other foods. Studies have shown that polyphenols have an anti-inflammatory effect similar to that of aspirin. At a certain concentration, they can reduce the activation of platelets and the deposition of free radicals on the blood vessel wall, so they have the function of preventing cardiovascular diseases. [0003] The...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/50
CPCA23G1/48A23G1/50A23G2200/14
Inventor 李国芳
Owner 中卫市金帝冷冻食品有限责任公司
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