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A sugar art chocolate mousse crispy walnut and its production method

A technology of chocolate and chocolate coating, applied in cocoa, food science, application, etc., can solve the problems of single nutritional value, rarely eat this kind of food, and cannot meet the aesthetic needs of modern people, etc., to achieve high nutritional value, easy to human body The effect of absorbing and maintaining the normal metabolism of cells

Active Publication Date: 2020-02-07
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing walnut food mainly includes walnut cake, walnut drink, walnut kernel, walnut powder, walnut roasted seeds and nuts, etc., the nutritional value is relatively simple, the taste is not good, and the product shape cannot meet the aesthetic needs of modern people
Sugar art, as a special processing form of sugar, is often used in banquet decoration in the past experience, its decorative and ornamental characteristics far exceed its practical value, while traditional sugar food is It often has its limitations, and many people often seldom eat this kind of food to ensure their health due to its high sweetness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Sugar art chocolate mousse crispy walnut is made of the following raw materials by weight: 50g of purified water, 312g of sugar-free pure cocoa butter chocolate, 553g of sugar, 90g of egg white, 60g of egg yolk, 5g of rum, whipping cream 375g, some walnut kernels.

[0026] The production method of sugar art chocolate mousse crispy walnut, the specific production steps are as follows:

[0027] 1) Boil sugar: put 500g aisu sugar and 50g purified water into a thick-bottomed pot, cook over medium heat until the temperature of the sugar water is 160°C, remove the water droplets on the wall of the pot with a wet rag, pour the sugar water Let cool on a mat and set aside.

[0028] 2) Blowing sugar art walnut shell: Heat most of the boiled candies on a sugar art lamp, and use air bags and walnut molds to blow out sugar art walnut shapes, let it cool, and open the opening as large as possible. A small amount of candy is reserved for sealing.

[0029] 3) Make the chocolate coat...

Embodiment 2

[0034] Sugar art chocolate mousse crispy walnut is made of the following raw materials by weight: 65g of purified water, 290g of sugar-free pure cocoa butter chocolate, 580g of sugar, 70g of egg white, 40g of egg yolk, 4g of brandy, 380g of light cream, Some walnut kernels.

[0035] The production method of sugar art chocolate mousse crispy walnut, the specific production steps are as follows:

[0036] 1) Boil sugar: put 520g of aisu sugar and 65g of purified water into a thick bottomed pot, boil over medium heat until the temperature of the sugar water is 160°C, remove the water droplets on the wall of the pot with a wet rag, pour the sugar water Let cool on a mat and set aside.

[0037] 2) Blowing sugar art walnut shell: Heat most of the boiled candies on a sugar art lamp, and use air bags and walnut molds to blow out sugar art walnut shapes, let it cool, and open the opening as large as possible. A small amount of candy is reserved for sealing.

[0038]3) Make the chocol...

Embodiment 3

[0043] Sugar art chocolate mousse crispy walnut is made of the following raw materials by weight: 35g purified water, 330g sugar-free pure cocoa butter chocolate, 530g acesu sugar, 100g egg white, 80g egg yolk, 6g Cointreau, 360g light cream, some walnut kernels.

[0044] The production method of sugar art chocolate mousse crispy walnut, the specific production steps are as follows:

[0045] 1) Boil sugar: put 480g aisu sugar and 35g purified water into a thick-bottomed pot, boil over medium heat until the temperature of the sugar water is 160°C, remove the water droplets on the wall of the pot with a wet rag, pour the sugar water Let cool on a mat and set aside.

[0046] 2) Blowing sugar art walnut shell: Heat most of the boiled candies on a sugar art lamp, and use air bags and walnut molds to blow out sugar art walnut shapes, let it cool, and open the opening as large as possible. A small amount of candy is reserved for sealing.

[0047] 3) Make the chocolate coating: Hea...

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Abstract

The invention specifically relates to a crispy and fragrant chocolate-mousse walnut specially-shaped with sugar and a production method thereof, belonging to the technical field of food processing and development. The crispy and fragrant chocolate-mousse walnut specially-shaped with sugar is prepared from purified water, sugar-free pure cocoa butter chocolate, isomalt, egg white, egg yolk, ready-to-drink, unsalted butter and a walnut kernel. The production method comprises the following steps: adding purified water into isomalt, carrying out decoction and then carrying out blowing so as to a walnut shell specially-shaped with sugar; mixing and melting sugar-free pure cocoa butter chocolate and isomalt and then pouring the molten mixture into the walnut shell specially-shaped with sugar so as to form a chocolate coating; extruding prepared chocolate mousse into the walnut shell specially-shaped with sugar; then adding the walnut kernel; filling a left gap with the chocolate mousse; and finally, carrying out sealing so as to obtain the crispy and fragrant chocolate-mousse walnut specially-shaped with sugar. The crispy and fragrant chocolate-mousse walnut specially-shaped with sugar has high nutritional value and excellent taste, and is rich in proteins, phosphorus, calcium and a plurality of vitamins and capable of tonifying the brain, strengthening cerebrovascular elastic force, promoting the vitality of nerve cells and maintaining normal metabolism of cells; and since isomalt and sugar-free pure cocoa butter chocolate used in the invention are applicable to patients with diabetes, the crispy and fragrant chocolate-mousse walnut specially-shaped with sugar can meet different needs of a variety of populations.

Description

technical field [0001] The invention relates to the technical field of food processing and development, in particular to a sugar art chocolate mousse crispy walnut and a production method thereof. Background technique [0002] Walnuts have a very good effect of nourishing the brain. After removing about 50% of the shells and other wastes, the kernels of walnuts contain 63% linoleic acid, 16.4% linolenic acid, and rich calcium, protein and multivitamins. Strengthen the elasticity of cerebral blood vessels, promote the vitality of nerve cells, and improve the physiological functions of the brain. At the same time, walnuts contain high phospholipids, which can maintain normal cell metabolism and enhance cell vitality. School-age children eat 2 to 3 walnuts a day. Phenomena such as weakness, aversion to learning and unresponsiveness have a great improvement effect. [0003] Existing walnut food mainly contains walnut cake, walnut drink, walnut kernel, walnut powder, walnut roas...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/54A23G1/48A23G1/42
CPCA23G1/42A23G1/48A23G1/545
Inventor 朱镇华孙晓颖刘颜
Owner ANHUI SCI & TECH UNIV
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