Mung bean chocolate crackling and production method thereof

A chocolate and mung bean technology, applied in dairy products, milk preparations, baking, etc., can solve the problems of single taste of chocolate crispy skin, unreasonable nutritional composition, and rare research on chocolate crispy skin, and achieve bright color and nutrition Reasonable composition and the effect of improving product quality

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

[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 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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  • Mung bean chocolate crackling and production method thereof
  • Mung bean chocolate crackling and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A mung bean chocolate crispy skin is prepared from raw materials comprising the following parts by weight:

[0035]60 parts of sugar, 130 parts of palm oil, 40 parts of cocoa butter, 20 parts of cocoa mass, 30 parts of coconut oil, 65 parts of mung bean powder, 0.15 parts of monoglyceride fatty acid ester, 0.1 part of polyglycerol fatty acid ester, 1.2 parts of phospholipid, 0.12 parts of salt, 0.15 parts of essence;

[0036] A preparation method for mung bean chocolate crispy skin, comprising the steps of:

[0037] Mung bean is fried, ultrafinely pulverized to 10-25μm, and mung bean powder is obtained;

[0038] White sugar is crushed to 0.1-0.14mm;

[0039] Melt palm oil, add coconut oil and mix evenly, heat to 50°C, add cocoa liquor, cocoa butter, finely grind, start stirring, rotate speed 550r / min, add crushed white sugar, mung bean powder, monoglyceride fatty acid ester, Polyglycerol fatty acid ester, table salt; after stirring well, adjust the speed to 700r / min,...

Embodiment 2

[0041] A mung bean chocolate crispy skin is prepared from raw materials comprising the following parts by weight:

[0042] 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, 40 parts of coconut oil, 30 parts of mung bean powder, 0.3 parts of monoglyceride fatty acid ester, 0.2 part of polyglycerol fatty acid ester, phospholipid 2 parts, 0.05 parts of salt, 0.3 parts of essence;

[0043] A preparation method for mung bean chocolate crispy skin, comprising the steps of:

[0044] Mung bean is fried, ultrafinely pulverized to 10-25μm, and mung bean powder is obtained;

[0045] White sugar is crushed to 0.1-0.14mm;

[0046] Melt palm oil, add coconut oil and mix evenly, heat to 45°C, add cocoa liquor, cocoa butter, cocoa butter substitute, finely grind, turn on stirring, speed 500r / min, add crushed white sugar, mung bean powder, monoglycerin in turn Fatty acid ester, polyglycerin fatty acid ester,...

Embodiment 3

[0048] A mung bean chocolate crispy skin is prepared from raw materials comprising the following parts by weight:

[0049] 70 parts of sugar, 160 parts of palm oil, 60 parts of cocoa butter, 10 parts of cocoa mass, 10 parts of cocoa butter substitute, 10 parts of coconut oil, 100 parts of mung bean powder, 0.3 parts of monoglyceride fatty acid ester, 0.01 part of polyglycerol fatty acid ester, phospholipid 0.5 parts, 0.05 parts of salt, 0.01 parts of essence;

[0050] A preparation method for mung bean chocolate crispy skin, comprising the steps of:

[0051] Mung bean is fried, ultrafinely pulverized to 10-25μm, and mung bean powder is obtained;

[0052] White sugar is crushed to 0.1-0.14mm;

[0053] Melt palm oil, add coconut oil and mix evenly, heat to 55°C, add cocoa liquor, cocoa butter, cocoa butter substitute, finely grind, start stirring, speed 530r / min, add crushed white sugar, mung bean powder, monoglycerin in sequence Fatty acid ester, polyglycerin fatty acid este...

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Abstract

The invention relates to mung bean chocolate crackling and relates to a production method of the mung bean chocolate crackling, and belongs to the technical field of food ingredients. The mung bean chocolate crackling comprises the following raw materials, by weight part, 50-70 parts of white sugar, 100-160 parts of palm oil, 20-60 parts of cocoa butter, 10-30 parts of cocoa liquor, 0-10 parts of a cocoa butter substitute, 10-40 parts of coconut oil, 30-100 parts of mung bean powder, 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 mung bean chocolate crackling tastes delicious and sweet, is abundant in nutrients and bright in color, and has natural fragrance of mung beans. The mung bean chocolate crackling is reasonable in nutrient composition and diversified in taste. The production process is simplified.

Description

technical field [0001] The invention relates to a chocolate crispy skin, in particular to a mung bean chocolate crispy skin and a preparation method of the mung bean chocolate crispy skin, 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 cardiovas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/36A23G9/42A23G9/32A23G3/48A23G3/40A23C9/152A23C9/18A21C15/00
CPCA23G1/48A21C15/002A23C9/152A23C9/1528A23C9/18A23G1/36A23G3/40A23G3/48A23G9/327A23G9/42A23V2002/00A23V2200/16
Inventor 李国芳
Owner 中卫市金帝冷冻食品有限责任公司
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