A kind of preparation method of cocoa butter substitute chocolate product

Abstract

The invention relates to the technical field of making technologies of foods, and provides a preparation method of cocoa butter chocolate products. The preparation method comprises the following steps of enabling characteristics of being soft, chewy, hard, crispy and fragrant of prepared good-quality caramel, aspartame, cocoa butter chocolates, baked high oleic acid peanut kernels and products thereof to be ingeniously combined and matched, so that the cocoa butter chocolate products have the characteristics of being crispy and soft, chewy and soft, fine, smooth, chewy, mellow and rich in milk fragrance, the cocoa butter chocolate products are fragrant when being chewed, the structure is clear, the layering feel is strong, and the mouth feel is unique and rich; and concentrated condensed milk, anhydrous butter, vegetable oil, baked high oleic acid peanut kernels and products thereof are added, so that the cocoa butter chocolate products are rich in nutrition, rich in powerful energy and heat sources. High requirements for mouth feel of chocolate products, caramel and aspartame by consumers can be met; and when the consumers enjoy novel, unique and innovative cocoa butter chocolate products, the nutrients are increased, and energy and heat required by human bodies can be supplemented.

Description

technical field [0001] The invention relates to the technical field of food production technology, in particular to a method for preparing cocoa butter substitute chocolate products. Background technique [0002] Compared with many years ago, more Chinese people's demand for chocolate is not just "gifting", chocolate is endowed as an "emotional product", and what consumers experience is the sense of happiness when eating it. With the progress of society and the improvement of people's living standards, consumers are pursuing chocolate products with richer taste and more nutrition and health. According to the survey, the annual sales growth rate of chocolate products is as high as 25%, much higher than the 5-8% growth rate of chocolate. At present, there are products in the market that are coated with cocoa butter substitute chocolate on the surface of hazelnuts and other nuts or gelatinous candy. However, these products have low nutritional value and high content of trans f...

AI Technical Summary

Problems solved by technology

At present, there are products in the market that are coated with cocoa butter substitute chocolate on the surface of hazelnuts and other nuts or jellybeans. However, these products have low nutritional value and high content of trans fatty acids. Regular consumption can easily lead to increased blood lipids and coronary heart disease. etc. It tastes waxy, and it is difficult to meet the high requirements of consumers for the color and taste of chocolate products.