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Red bean-chocolate crisps and preparation method thereof

A chocolate and red bean technology, applied in cocoa, food ingredient functions, fat-containing food ingredients, 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 bright color , Improving product quality, and the effect of reasonable nutritional composition

Inactive Publication Date: 2017-02-15
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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  • Red bean-chocolate crisps and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A red bean chocolate crispy skin is prepared from raw materials comprising the following parts by weight:

[0037]60 parts of white sugar, 130 parts of palm oil, 40 parts of cocoa butter, 20 parts of cocoa mass, 30 parts of coconut oil, 65 parts of red 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;

[0038] A preparation method of red bean chocolate crispy skin, comprising the steps of:

[0039] Stir-fry red beans, ultrafinely pulverize to 10-25μm, to get red bean powder;

[0040] White sugar is crushed to 0.1-0.14mm;

[0041] Melt the palm oil, add coconut oil and mix evenly, heat to 50°C, add cocoa liquor, cocoa butter, finely grind, start stirring at a speed of 550r / min, add crushed white sugar, red bean powder, monoglyceride fatty acid ester, Polyglycerol fatty acid ester, table salt; after stirring well, adjust the speed to 700r / min, keep ...

Embodiment 2

[0043] A red bean chocolate crispy skin is prepared from raw materials comprising the following parts by weight:

[0044] 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 red 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;

[0045] A preparation method of red bean chocolate crispy skin, comprising the steps of:

[0046] Stir-fry red beans, ultrafinely pulverize to 10-25μm, to get red bean powder;

[0047] White sugar is crushed to 0.1-0.14mm;

[0048] Melt palm oil, add coconut oil and mix evenly, heat to 45°C, add cocoa liquor, cocoa butter, cocoa butter substitute, finely grind, start stirring, speed 500r / min, add crushed white sugar, red bean powder, monoglycerin in sequence Fatty acid ester, polyglycerin fatty acid ester, salt; after s...

Embodiment 3

[0050] A red bean chocolate crispy skin is prepared from raw materials comprising the following parts by weight:

[0051] 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, 10 parts of coconut oil, 100 parts of red 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;

[0052] A preparation method of red bean chocolate crispy skin, comprising the steps of:

[0053] Stir-fry red beans, ultrafinely pulverize to 10-25μm, to get red bean powder;

[0054] White sugar is crushed to 0.1-0.14mm;

[0055] 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, red bean powder, monoglycerin in sequence Fatty acid ester, polyglycerin fatty acid ester, salt; a...

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Abstract

The invention relates to red bean-chocolate crisps, and further relates to a preparation method of the red bean-chocolate crisps; and the invention belongs to the technical field of food ingredients. The red bean-chocolate crisps are prepared from the following raw materials in parts 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 masses, 0-10 parts of cocoa butter substitutes, 10-40 parts of coconut oil, 30-100 parts of red bean powder, 0.05-0.3 part of monoglyceride fatty acid ester, 0.01-0.2 part of polyglycerol fatty acid ester, 0.5-2 parts of phospholipids, 0.05-0.2 part of edible salt and 0.01-0.3 part of essences. The red bean-chocolate crisps disclosed by the invention are delicious and sweet in taste, rich in nutrition, as well as brighter in color and luster; and the red bean-chocolate crisps have the natural aroma of the red beans. The red bean-chocolate crisps make chocolate crisps more rational in nutritional composition and diversified in flavor. Moreover, the production technology is simplified.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/30A23G1/48A23G1/42A23G1/36
CPCA23G1/305A23G1/36A23G1/42A23G1/48A23G2200/06A23G2200/08A23G2200/14A23V2002/00A23V2200/22A23V2200/30A23V2250/18A23V2250/192
Inventor 李国芳
Owner 中卫市金帝冷冻食品有限责任公司
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