Strawberry sandwich chocolate and preparation method thereof

A sandwich chocolate and chocolate technology, which is applied in the field of food processing, can solve the problems of poor chocolate taste and cumbersome production process, and achieve the effect of good taste and simple production process

Inactive Publication Date: 2018-01-16
青岛鼎康颐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, freeze-dried strawberries need to go through the process of spraying mist chocolate slurry and cold air solidification for many times. The production process is cumbersome, and the taste of the chocolate produced is not good.

Method used

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  • Strawberry sandwich chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1: Strawberry filled chocolate is prepared by the following method:

[0042] (i) dissolving, filtering, and magnetically separating white chocolate and matcha powder at a temperature of 35°C;

[0043] (ii) Put in freeze-dried strawberry crisps, wrap them in chocolate, form a coating, and blow in cold air to cool until the chocolate slurry solidifies and the surface is dry;

[0044] (iii) After the coating is completed, let it stand for 4 hours under the temperature condition of 16° C. to obtain strawberry sandwich chocolate.

[0045]Among them, the freeze-dried strawberry crisp is prepared by the following method: fresh strawberries are pre-frozen, the pre-freezing temperature is -20°C, the cooling rate of the pre-freezing is 0.3°C / min, and the fresh strawberries are frozen under the temperature condition of -20°C Maintain for 0.5 hours; then heat the frozen strawberries and vacuumize at the same time, keep the temperature of the frozen strawberry layer not ...

Embodiment 2

[0046] Embodiment 2: Strawberry sandwich chocolate is prepared by the following method:

[0047] (i) dissolving, filtering, and magnetically separating white chocolate and matcha powder at a temperature of 36°C;

[0048] (ii) Put in freeze-dried strawberry crisps, wrap them in chocolate, form a coating, and blow in cold air to cool until the chocolate slurry solidifies and the surface is dry;

[0049] (iii) After the coating is completed, it is left to stand for 3.5 hours at a temperature of 17° C. to obtain strawberry filled chocolate.

[0050] Among them, the freeze-dried strawberry crisp is prepared by the following method: fresh strawberries are pre-frozen. 0.75 hours; after that, heat the frozen strawberries and vacuumize at the same time, keep the temperature of the frozen strawberry layer not exceeding -15°C and the temperature of the dried strawberry layer not exceeding 30°C under the condition of a vacuum of 12Pa, and maintain it for 4 hours ; Afterwards, the prelim...

Embodiment 3

[0051] Embodiment 3: Strawberry sandwich chocolate is prepared by the following method:

[0052] (i) dissolving, filtering, and magnetically separating white chocolate and matcha powder at a temperature of 37°C;

[0053] (ii) Put in freeze-dried strawberry crisps, wrap them in chocolate, form a coating, and blow in cold air to cool until the chocolate slurry solidifies and the surface is dry;

[0054] (iii) After the coating is completed, it is left to stand for 5 hours at a temperature of 18° C. to obtain strawberry sandwich chocolate.

[0055] Among them, the freeze-dried strawberry crisp is prepared by the following method: fresh strawberries are pre-frozen, the pre-freezing temperature is -25°C, the cooling rate of the pre-freezing is 0.5°C / min, and the temperature is maintained at -25°C 1 hour; after that, heat the frozen strawberries and vacuumize at the same time, keep the temperature of the frozen strawberry layer not exceeding -15°C and the temperature of the dried s...

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Abstract

The invention relates to strawberry sandwich chocolate and a preparation method thereof. Technical key points are as follows: the strawberry sandwich chocolate comprises 2.5-10 wt% of freeze-dried strawberry crisps and 90-97.5 wt% of coating layers wrapping the outer surfaces of the strawberry sandwich chocolate. The coating layers comprise 1-5 wt% of matcha powder and 95-99 wt% of white chocolate. The preparation method of the strawberry sandwich chocolate comprises the following steps: (i) dissolving the white chocolate and matcha powder at a temperature of 35-38 DEG C, and conducting filtration and magnetic separation; (ii) putting the freeze-dried strawberry crisps into the obtained mixture, coating the strawberry crisps with the chocolate, forming a coating, and blowing cold air for cooling until chocolate slurry solidifies and surfaces are in a dry state; and (iii) after the coating is finished, conducting standing for 3 to 5 hours at a temperature of 15 to 18 DEG C so as to obtain the strawberry sandwich chocolate. The strawberry sandwich chocolate has an excellent mouth feel, and is simple in manufacturing processes.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to strawberry filled chocolate and a preparation method thereof. Background technique [0002] Chocolate is not only unique in taste, rich in nutrition and has certain health functions, so it is quite popular with most people. In recent years, my country's chocolate production has grown rapidly at a double-digit rate, presenting a huge market development potential. With the continuous development of social economy, the market has put forward the development direction of chocolate towards diversification, functionalization and low sugar. Although there are many types of chocolate products on the market, there are still relatively few chocolates with special flavors and more health functions, and the sweeteners are high in calories, which basically cannot meet the growing demands of people. Therefore, innovation and change are needed , to make it more diverse...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/54A23G1/46A23G1/42
Inventor 长津和男刘雅
Owner 青岛鼎康颐食品有限公司
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