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Soaking-resistant palmin marble chocolate and preparation method thereof

A chocolate bean and chocolate technology, applied in the field of snack food, can solve the problems of destroying the original taste, inconvenient addition, etc., and achieve the effects of increasing interest and physical feeling, convenient eating and rich nutrition.

Inactive Publication Date: 2018-06-19
焦作荣利达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Especially when adding to liquid foods such as yogurt and milk drinks, it is inconvenient to add, and there is a problem of destroying the original taste after soaking for a long time. Therefore, it is necessary to provide a chocolate food that is resistant to soaking and has a better taste.

Method used

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  • Soaking-resistant palmin marble chocolate and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0058] A soak-resistant pure-fat chocolate bean, comprising a puffed core, the puffed core is sequentially wrapped with a first layer of pure cocoa butter coating, a chocolate coating, and a second layer of pure cocoa butter coating, the soak-resistant pure-fat chocolate The beans are made from the following raw materials in parts by weight:

[0059] 20 puffed cores

[0060] 42 parts cocoa butter

[0061] Chocolate syrup 36 servings

[0062] Cocoa powder 1.7 parts

[0063] Edible essence 0.7 parts;

[0064] Wherein, the puffed core is made of the following raw materials in parts by weight:

[0065] 10 servings of rice flour

[0066] 5 parts wheat flour

[0067] 0.3 parts of calcium carbonate;

[0068] Wherein, the chocolate pulp is made from the raw materials of the following parts by weight:

[0069] Cocoa mass 450 parts

[0070] White sugar 380 parts

[0071] 150 parts cocoa butter

[0072] 1 part vanillin

[0073] 1 part ethyl maltol

[0074] Phospholipids 6 part...

Embodiment 2

[0089] A soak-resistant pure-fat chocolate bean, comprising a puffed core, the puffed core is sequentially wrapped with a first layer of pure cocoa butter coating, a chocolate coating, and a second layer of pure cocoa butter coating, the soak-resistant pure-fat chocolate The beans are made from the following raw materials in parts by weight:

[0090] 17 puffed cores

[0091] 45 parts cocoa butter

[0092] Chocolate syrup 30 parts

[0093] 3 parts cocoa powder

[0094] Edible essence 0.3 part;

[0095] Wherein, the puffed core is made of the following raw materials in parts by weight:

[0096] 5 servings of rice flour

[0097] 10 parts wheat flour

[0098] Calcium carbonate 0.1 part;

[0099] Wherein, the chocolate pulp is made from the raw materials of the following parts by weight:

[0100] Cocoa mass 420 parts

[0101] White sugar 400 parts

[0102] 120 parts cocoa butter

[0103] Vanillin 0.5 parts

[0104] 2 parts ethyl maltol

[0105] Phospholipids 3 parts

...

Embodiment 3

[0108] A soak-resistant pure-fat chocolate bean, comprising a puffed core, the puffed core is sequentially wrapped with a first layer of pure cocoa butter coating, a chocolate coating, and a second layer of pure cocoa butter coating, the soak-resistant pure-fat chocolate The beans are made from the following raw materials in parts by weight:

[0109] 22 puffed cores

[0110] 35 parts cocoa butter

[0111] Chocolate syrup 40 parts

[0112] 1 part cocoa powder

[0113] Food essence 1 part;

[0114] Wherein, the puffed core is made of the following raw materials in parts by weight:

[0115] 15 servings of rice flour

[0116] 1 part wheat flour

[0117] 0.5 parts of calcium carbonate;

[0118] Wherein, the chocolate pulp is made from the raw materials of the following parts by weight:

[0119] 500 parts cocoa paste

[0120] 350 parts white sugar

[0121] 180 parts cocoa butter

[0122] Vanillin 2 parts

[0123] 0.5 parts of ethyl maltol

[0124] Phospholipids 7 parts ...

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Abstract

The invention relates to the technical field of snack foods, and particularly discloses soaking-resistant palmin marble chocolate and a preparation method thereof. The soaking-resistant palmin marblechocolate comprises puffing stuffing, wherein the puffing stuffing is respectively coated with a palmin coating, a chocolate coating and a palmin coating from inside to outside; the inner and outer palmin coatings can be used for effectively preventing non-crispiness of chocolate since moisture enters the stuffing in a soaking process, and the chocolate coating added between the two palmin coatings can be used for improving the problem that conventional marble chocolate is not water-proof and improving the flavor of marble chocolate. The soaking-resistant palmin marble chocolate can be directly added into yogurt, dairy drinks or other foods with high water content, and can still keep a crispy taste and richer chocolate flavor after being stored for a long time, so that the nutritional value and enjoyment of the product can be improved.

Description

technical field [0001] The invention relates to the technical field of snack foods, in particular to a soak-resistant pure fat chocolate bean, and also relates to a production method thereof. Background technique [0002] Chocolate is a sweet food made from cocoa mass and cocoa butter. It is rich in unsaturated fatty acids of natural cocoa butter, polyphenolic plant protein, and flavonoids. It not only has a delicate and sweet taste, but also has a strong aroma. It can be eaten directly or used to make cakes, ice cream, etc. [0003] Chocolate food has been favored by more and more people due to its pharmacological effects on the human body, such as preventing heart disease, keeping blood flowing, stimulating the brain to secrete endorphins, relieving stress, eliminating depression, etc., and its silky, delicate and sweet taste. It has become a common snack food in people's lives. [0004] There are more and more types of chocolate food, such as dark chocolate, white choc...

Claims

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Application Information

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IPC IPC(8): A23G1/54A23G1/48
CPCA23G1/48A23G1/54
Inventor 张旭东胡亚丽南宾鹏魏彦婷李春阳
Owner 焦作荣利达食品有限公司
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