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Cocoa butter chocolates

A technology for cocoa butter and chocolate, applied in the field of food processing, can solve the problems of difficult market demand, single taste, difficult to promote, etc., and achieve the effect of satisfying market demand, rich in nutrition, and conducive to product promotion.

Inactive Publication Date: 2017-12-29
关华杏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common chocolates in the market currently have a single taste and complex processing, which is difficult to meet market demand and difficult to promote

Method used

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  • Cocoa butter chocolates

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Embodiment Construction

[0025] The best embodiment of the present invention will be described in further detail below.

[0026] For the cocoa butter chocolate, the mass numbers of raw materials included in every 100 kg of cocoa butter chocolate are: 35 kg of white sugar, 15 kg of cocoa butter, 22 kg of cocoa mass, 10 kg of whole milk powder, 4.9 kg of whey powder, 7 kg of lactose, 5.5 kg of vegetable oil, 0.06kg of edible salt.

[0027] For the cocoa butter chocolate, in order to improve the taste of the chocolate, spices are added to the above raw materials, and the added amount is: the spices in 1 kg of cocoa butter chocolate are ≤0.005kg.

[0028] The above-mentioned spices include: vanillin, phospholipid oil, and sodium bicarbonate.

[0029] Such as figure 1 As shown, in the embodiment of the present invention, the processing method of cocoa butter chocolate includes the following steps:

[0030] Step 1. Ingredients: mix white sugar, cocoa butter, cocoa mass, whole milk powder, whey powder, lactose, vege...

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Abstract

The invention discloses cocoa butter chocolates. Every 100kg of the cocoa butter chocolates comprise the raw materials by weight: 35kg of white granulated sugar, 15kg of cocoa butter, 22kg of cocoa fluid blocks, 10kg of whole milk powder, 4.9kg of whey powder, 7kg of lactose, 5.5kg of vegetable oil and 0.06kg of edible salt. The cocoa butter chocolate is crisp in mouth feel, rich in nutrition and simple and quick to process, and market requirements are met, and product popularization is facilitated.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a cocoa butter chocolate. Background technique [0002] As a very popular snack food, the taste and taste of chocolate also need to be constantly improved. The common chocolate currently on the market has a single taste and complex processing, which is difficult to meet market demand and difficult to promote. Summary of the invention [0003] The purpose of the present invention is to propose a cocoa butter chocolate, which overcomes the above-mentioned shortcomings of the prior art, has a crisp taste, rich nutrition, simple and fast processing, meets market demand, and is beneficial to product promotion. [0004] In order to achieve the above design objectives, the technical solutions adopted by the present invention are as follows: [0005] A kind of cocoa butter chocolate, the mass numbers of raw materials included in every 100 kg of cocoa butter chocolate are: 35 k...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/36A23G1/40A23G1/46
CPCA23G1/325A23G1/36A23G1/40A23G1/46
Inventor 关华杏
Owner 关华杏
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