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Peanut chocolate crackling and production method thereof

A chocolate and peanut technology, which is applied in the direction of cocoa, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems of rare research on chocolate crispy skin, single taste of chocolate crispy skin, and unreasonable nutritional composition, etc. , to achieve the effect of bright color, unique flavor and reasonable nutritional composition

Inactive Publication Date: 2017-02-08
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

In this invention, peanuts are granular and unevenly distributed, which will cause differences in taste
[0011] 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 Chinese people, the traditional eating habits of meat not eaten cold and contradictory taste
At present, the taste of chocolate crispy skin is still relatively simple, the nutritional composition is not reasonable enough, and the color has a lot of room for improvement

Method used

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  • Peanut chocolate crackling and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of peanut chocolate crispy skin, is prepared by the raw material that comprises following parts by weight:

[0036] 60 parts of white sugar, 130 parts of palm oil, 15 parts of cocoa butter, 20 parts of cocoa mass, 30 parts of coconut oil, 50 parts of soybean powder, 15 parts of peanut butter, 0.15 parts of monoglyceride fatty acid ester, 0.1 part of polyglycerol fatty acid ester, phospholipid 1.2 parts, 0.12 parts of salt, 0.15 parts of essence;

[0037] A kind of preparation method of peanut chocolate cracker, comprises the steps:

[0038] Soybeans are fried, ultrafinely pulverized to 10-25μm, and soybean powder is obtained;

[0039] White sugar is crushed to 0.1-0.14mm;

[0040] Stir-fried peanuts, based on the mass of peanuts, add 1% peanut oil, 0.02% tea polyphenols, grind in a colloid mill to obtain peanut butter;

[0041] Melt palm oil, add coconut oil and mix evenly, heat to 50°C, add cocoa liquor, cocoa butter, finely grind, start stirring, speed 550r / ...

Embodiment 2

[0043] A kind of peanut chocolate crispy skin, is prepared by the raw material that comprises following parts by weight:

[0044] 50 parts of white sugar, 100 parts of palm oil, 20 parts of cocoa butter, 10 parts of cocoa mass, 5 parts of cocoa butter substitute, 40 parts of coconut oil, 30 parts of soybean powder, 20 parts of peanut butter, 0.3 parts of monoglyceride fatty acid ester, 0.2 part of polyglycerol fatty acid ester 2 parts of phospholipids, 0.05 parts of salt, 0.3 parts of essence;

[0045] A kind of preparation method of peanut chocolate cracker, comprises the steps:

[0046] Soybeans are fried, ultrafinely pulverized to 10-25μm, and soybean powder is obtained;

[0047] Stir-fried peanuts, based on the mass of peanuts, add 1% peanut oil, 0.01% tea polyphenols, grind in a colloid mill to obtain peanut butter;

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

[0049] Melt palm oil, add coconut oil and mix evenly, heat to 45°C, add cocoa liquor, cocoa butter, cocoa ...

Embodiment 3

[0051] A kind of peanut 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, 10 parts of cocoa butter, 20 parts of cocoa mass, 10 parts of cocoa butter substitute, 10 parts of coconut oil, 60 parts of soybean powder, 5 parts of peanut butter, 0.3 parts of monoglyceride fatty acid ester, 0.01 part of polyglycerol fatty acid ester 0.5 parts of phospholipids, 0.05 parts of salt, 0.01 parts of essence;

[0053] A kind of preparation method of peanut chocolate cracker, comprises the steps:

[0054] Soybeans are fried, ultrafinely pulverized to 10-25μm, and soybean powder is obtained;

[0055] Stir-fried peanuts, based on the mass of peanuts, add 1% peanut oil, 0.02% tea polyphenols, grind in a colloid mill to obtain peanut butter;

[0056] White sugar is crushed to 0.1-0.14mm;

[0057] Melt palm oil, add coconut oil and mix evenly, heat to 55°C, add cocoa liquor, cocoa butter, co...

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Abstract

The invention relates to chocolate crackling, particularly to peanut chocolate crackling, and relates to a production method of the peanut chocolate crackling, and belongs to the technical field of food ingredients. The peanut chocolate crackling comprises the following raw materials, by weight part, 50-70 parts of white sugar, 100-160 parts of palm oil, 10-20 parts of cocoa butter, 10-20 parts of cocoa liquor, 0-10 parts of a cocoa butter substitute, 10-40 parts of coconut oil, 30-60 parts of soybean powder, 5-20 parts of peanut butter, 0.05-0.3 part of monoglyceride of fatty acid, 0.01-0.2 part of polyglyceryl fatty ester, 0.5-2 parts of phosphatide, 0.05-0.2 part of salt, and 0.01-0.3 part of essence. The peanut chocolate crackling tastes delicious and sweet, and is abundant in nutrients, bright in color, strong in peanut fragrance, and special in flavor. The peanut chocolate crackling is reasonable in nutrient composition and diversified in taste.

Description

technical field [0001] The invention relates to a chocolate cracker, in particular to a peanut chocolate cracker and a method for preparing the peanut chocolate cracker, 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. ...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/36A23G1/30
CPCA23G1/48A23G1/305A23G1/36A23G2200/08A23G2200/14A23V2002/00A23V2200/14A23V2200/16
Inventor 李国芳
Owner 中卫市金帝冷冻食品有限责任公司
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