Soft chocolate paste, and preparation method, application method and applications thereof

A soft chocolate, chocolate technology, applied in the application, cocoa, food science and other directions, can solve the problems of even liquefaction, sweet taste, easy to become soft, etc. Effect

Pending Publication Date: 2019-05-07
王书朋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of chocolate products on the market, but the current chocolate products are easy to soften, deform, or even liquefy when stored at a temperature exceeding 25°C, and are easy to be damaged, and the taste is too sweet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] The present invention also provides the preparation method of described soft chocolate cream, comprises the following steps:

[0031] (1) the sodium carboxymethylcellulose, sorbitol-containing syrup, cream, wheat starch, glutinous rice flour, hydroxypropyl distarch phosphate, glycerin and water are mixed to obtain a mixture; the mixed The temperature is 35-45°C, and the mixing time is 20-40 minutes;

[0032] (2) maturing the mixture obtained in the step (1) to obtain a maturing material; the maturing temperature ≥ 90° C., and the maturing time ≥ 5 minutes;

[0033] (3) heating and stirring the chocolate and the maturing material obtained in step (2), and cooling to obtain a soft chocolate paste; the heating temperature is 40-55° C., and the heating time is 30-50 minutes.

[0034] The present invention mixes the sodium carboxymethylcellulose, sorbitol-containing syrup, cream, wheat starch, glutinous rice flour, hydroxypropyl distarch phosphate, glycerin and water to obt...

Embodiment 1

[0059] (1) Pour 11 parts of sorbitol-containing syrup, 12 parts of cream, 15 parts of wheat starch, 1 part of glutinous rice flour, 0.5 parts of hydroxypropyl distarch phosphate, 1 part of glycerin and 7 parts of water into a heating and stirring pot Mixing within the mixing chamber to obtain a mixture; the mixing temperature is 40°C, and the mixing time is 20 minutes;

[0060] (2) maturing the obtained mixed material to obtain a maturing material; the maturing temperature is 95° C., and the maturing time is 9 minutes;

[0061] (3) Heat and stir 13 parts of chocolate and the obtained curing material, add 0.4 part of sodium carboxymethylcellulose after the chocolate is completely liquefied, stir for 30 minutes, and obtain soft chocolate paste after cooling; the heating temperature is 45°C , The heating time is 30min.

Embodiment 2

[0063] (1) Mix 13 parts of sorbitol-containing syrup, 12 parts of cream, 15 parts of wheat starch, 1 part of glutinous rice flour, 0.5 parts of hydroxypropyl distarch phosphate, 1 part of glycerin, 0.2 parts of konjac powder and 7 parts of water Pour parts into a heating and stirring pot for mixing to obtain a mixture; the mixing temperature is 45°C, and the mixing time is 20 minutes;

[0064] (2) maturing the obtained mixed material to obtain a maturing material; the maturing temperature is 105° C., and the maturing time is 5 minutes;

[0065] (3) Heat and stir 20 parts of chocolate and the obtained curing material. After the chocolate is completely liquefied, add 0.5 part of sodium carboxymethyl cellulose, stir for 30 minutes, and obtain soft chocolate cream after cooling; the heating temperature is 45°C , The heating time is 30min.

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PUM

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Abstract

The invention provides a soft chocolate paste, and a preparation method, an application method and applications thereof, and belongs to the technical field of food. The soft chocolate paste is prepared from, by mass, 10-30 parts of chocolate, 8-15 parts of syrup containing sorbitol, 9-15 parts of cream, 10-19 parts of starch wheat, 0.8-3 parts of sweet rice flour, 0.1-0.8 part of carboxymethylcellulose sodium, 0.3-1.5 parts of hydroxypropyl distarch phosphate, 0.6-2 parts of glycerin and 2-9 parts of water. The soft chocolate paste can be stored in either a cold storeroom or a room temperaturestoreroom; the soft chocolate paste is not easy to soft and deform within a long time when a storage temperature is at 30 DEG C without being directly exposed under the sun, so that the soft chocolate paste has strong shaping effects; and the soft chocolate paste is good and smooth in glossiness, and fine and soft in taste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a soft chocolate cream and its preparation method, use method and application. Background technique [0002] Chocolate has good edible value, but chocolate is a very fragile and delicate product, and the storage conditions are very particular. And when making pure chocolate products, it is necessary to carry out constant temperature control to the chocolate, and the chocolate can be used after liquefaction, and the pure chocolate liquid is easy to gelatinize when the temperature exceeds 50°C, and it is easy to cool into a solid when the temperature is lower than 25°C. In addition to avoiding sunlight, storage conditions also have strict requirements on temperature and humidity. [0003] The main ingredient of soft chocolate is chocolate, and soft chocolate has always played an important role in baking, especially decorations are widely used in baking, catering and other foods. At ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G1/40A23G1/36A23G1/48
Inventor 王书朋
Owner 王书朋
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