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Making method of milk chocolate taro balls

A production method and chocolate technology are applied in the functions of food ingredients, food ingredients as taste modifiers, and food ingredients as odor modifiers, etc., which can solve the problems of insufficient nutrition, monotony, and lack of layering, so as to achieve rich taste, Bright, lustrous, nutrient-rich effect

Inactive Publication Date: 2019-08-23
牟均国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still many shortcomings in traditional taro balls and improved taro balls. Because of the relatively single variety of raw materials, the texture of the taste is lacking and the nutrition is not rich enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of the creamy chocolate taro round of the present embodiment may further comprise the steps:

[0027] Step 1. Select fresh and undamaged, high-quality taro without mildew, dryness, and spots, and wash it;

[0028] Step 2. Steam the taro, peel off the skin and impurities, and mash it into mashed taro;

[0029] Step 3: Add tapioca starch, cocoa powder, glutinous rice flour, milk powder, butter, and white sugar to the taro mash in sequence, mix well, and knead it into a dough. Among them, taro mash, tapioca starch, cocoa powder, glutinous rice flour, milk powder, The weight ratio of butter and white sugar is 1:0.5:0.05:0.3:0.15:0.1:0.3;

[0030] Step 4. Knead the dough into strips, cut into sections, and set the shape to make a raw body of creamy chocolate taro balls;

[0031] Step 5. Put the raw body of creamy chocolate taro balls into boiling water, cook until cooked, remove and serve immediately.

Embodiment 2

[0033] The preparation method of the creamy chocolate taro round of the present embodiment may further comprise the steps:

[0034] Step 1. Select fresh and undamaged, high-quality taro without mildew, dryness, and spots, and wash it;

[0035] Step 2. Steam the taro, peel off the skin and impurities, and mash it into mashed taro;

[0036] Step 3: Add potato starch, cocoa powder, glutinous rice flour, milk powder, butter, and brown sugar to the yam paste in turn, mix well, and knead it into a dough. Among them, yam paste, potato starch, cocoa powder, glutinous rice flour, milk powder, and butter , The weight ratio of brown sugar is 1:0.7:0.12:0.3:0.1:0.1:0.2;

[0037] Step 4. Knead the dough into strips, cut into sections, and set the shape to make a raw body of creamy chocolate taro balls;

[0038] Step 5. Put the raw body of creamy chocolate taro balls into boiling water, cook until cooked, remove and serve immediately.

Embodiment 3

[0040] The preparation method of the creamy chocolate taro round of the present embodiment may further comprise the steps:

[0041] Step 1. Select fresh and undamaged, high-quality taro without mildew, dryness, and spots, and wash it;

[0042] Step 2. Steam the taro, peel off the skin and impurities, and mash it into mashed taro;

[0043] Step 3: Add sweet potato starch, cocoa powder, glutinous rice flour, milk powder, butter, and xylitol to the taro paste in turn, mix well, and knead it into a dough. Among them, taro paste, corn starch, cocoa powder, glutinous rice flour, and milk powder , The weight ratio of butter and xylitol is 1:0.65:0.15:0.35:0.2:0.15:0.2;

[0044] Step 4. Knead the dough into strips, cut into sections, and set the shape to make a raw body of creamy chocolate taro balls;

[0045] Step 5. Put the raw body of creamy chocolate taro balls into boiling water, cook until cooked, remove and serve immediately.

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PUM

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Abstract

The embodiment of the invention discloses a making method of milk chocolate taro balls, and belongs to the technical field of food. The method comprises the following steps that fresh high-quality taros without damage, mildew and rot, dry-hard part, spots and scars are selected and washed completely; the taros are steamed sufficiently, peeled, subjected to impurity removal and mashed into taro paste; starch, cocoa powder, sweet rice flour, milk powder, butter and a sweetening agent are added into the taro paste in sequence, and through uniform stirring and kneading, dough is formed; the doughis rubbed into a strip, the strip is cut into segments, and through shaping, raw milk chocolate taro ball segments are made; the raw milk chocolate taro ball segments are put in boiling water, cookedthoroughly and fished out and can be eaten. By adding the cocoa powder, the sweet rice flour, the milk powder, the butter and the sweetening agent into ingredients of traditional taro balls based on aspecific matching ratio, the made milk chocolate taro balls have the advantages of being smooth, soft, elastic, attractive in color, sweet and fragrant, the taste of the traditional taro balls is improved to a great extent, nutrients are enriched, and the milk chocolate taro balls have a milk chocolate taste popular with the public.

Description

technical field [0001] The embodiment of the invention relates to the field of food technology, in particular to a method for making creamy chocolate taro balls. Background technique [0002] Taro, also known as taro, is rich in more than 70% starch, followed by protein, fat, vitamin B1, B2, C, A, niacin, and minerals calcium, potassium, magnesium, iron, zinc, selenium, etc. Dietary fiber is relatively rich; its starch granules are only one-tenth of potato starch, so it is very easy to digest and absorb. Taro tastes dense and delicate, with a sticky and refreshing taste. It can be eaten as a vegetable or as a staple food. It is a natural and nutritious product for weight loss and nourishing the body. [0003] Taro balls are traditional snacks in Jiangxi, Fujian and other regions. They are made of taro as the main ingredient. The production method is roughly as follows: wash the high-quality taro, steam it, remove the skin and impurities, and mash it into taro paste; Add ne...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L29/30A23L7/10A23L27/10A23L27/30A23L33/00A23L33/10A23L5/43
CPCA23L19/10A23L29/30A23L7/10A23L27/10A23L27/34A23L33/00A23L33/10A23L5/43A23V2002/00A23V2250/5118A23V2200/14A23V2200/044A23V2200/15A23V2250/6422A23V2250/628
Inventor 牟均国
Owner 牟均国
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