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White chocolate impregnated food and preparation method therefor

A technology for white chocolate and chocolate, which is applied to the field of white chocolate impregnated food and its preparation, can solve the problems of poor impregnation effect and poor taste, and achieve the effects of accelerating impregnation speed, reducing fat content and enhancing appetite.

Pending Publication Date: 2020-01-07
HOLEYWOOD FUJIAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, there are various prior art solutions for desserts impregnated with chocolate, but there are still various problems in the prior art solutions, including: 1. Poor mouthfeel and poor impregnation effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A white chocolate-impregnated food, the white chocolate-impregnated food comprises the following components: sweet potato powder 4wt%, dietary fiber 3wt%, collagen 1wt%, cocoa powder 3wt%, strawberry jam 3wt%, butter 1wt%, light Cream 1wt%, chocolate 16wt%, watermelon juice 3wt%, baked snacks 55wt%.

[0024] The white chocolate-impregnated food is formed by impregnating white chocolate containing sweet potato powder into a baked snack; and the median particle size of the sweet potato powder is 14 μm, wherein the bubble size on the surface of the baked snack is 110 μm, and the The median diameter of the particles of white chocolate is 25 μm or less.

[0025] A preparation method for food soaked in white chocolate, comprising the following steps:

[0026] (A), prepare white chocolate, weigh dietary fiber, collagen, cocoa powder, strawberry jam, butter, whipped cream, chocolate and watermelon juice;

[0027] (B) Melt chocolate at low temperature to prepare chocolate slur...

Embodiment 2

[0033] A white chocolate-impregnated food, the white chocolate-impregnated food comprises the following components: sweet potato powder 2wt%, dietary fiber 1wt%, collagen 1wt%, cocoa powder 2wt%, strawberry jam 3wt%, butter 1wt%, light Cream 1wt%, chocolate 18wt%, watermelon juice 5wt%, baked snacks 52wt%.

[0034] The white chocolate-impregnated food is formed by impregnating white chocolate containing sweet potato powder into a baked snack; and the median particle size of the sweet potato powder is 10 μm, wherein the bubble size on the surface of the baked snack is 100 μm, and the The median diameter of the particles of white chocolate is 25 μm or less.

[0035] A preparation method for food soaked in white chocolate, comprising the following steps:

[0036] (A), prepare white chocolate, weigh dietary fiber, collagen, cocoa powder, strawberry jam, butter, whipped cream, chocolate and watermelon juice;

[0037] (B) Melt chocolate at low temperature to prepare chocolate slur...

Embodiment 3

[0043] A white chocolate-impregnated food, the white chocolate-impregnated food comprises the following components: the white chocolate-impregnated food comprises the following components: sweet potato powder 2wt%, dietary fiber 3wt%, collagen 3wt%, cocoa powder 3wt% %, strawberry jam 3wt%, butter 1wt%, whipped cream 1wt%, chocolate 15wt%, watermelon juice 5wt%, baked snacks 60wt%.

[0044]The white chocolate-impregnated food is formed by impregnating white chocolate containing sweet potato powder into a baked snack; and the median particle size of the sweet potato powder is 15 μm, wherein the bubble size on the surface of the baked snack is 120 μm, and the The median diameter of the particles of white chocolate is 25 μm or less.

[0045] A preparation method for food soaked in white chocolate, comprising the following steps:

[0046] (A), prepare white chocolate, weigh dietary fiber, collagen, cocoa powder, strawberry jam, butter, whipped cream, chocolate and watermelon juic...

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PUM

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Abstract

The invention relates to a white chocolate impregnated food and a preparation method therefor. The white chocolate impregnated food comprises the following ingredients: 3wt%-4wt% of sweet potato flour, 1wt%-3wt% of dietary fibers, 1wt%-3wt% of collagen, 2wt%-3wt% of cocoa powder, 2wt%-3wt% of strawberry jam, 1wt%-2wt% of butter, 1wt%-2wt% of unsalted butter, 15wt%-18wt% of chocolate, 2wt%-5wt% ofwatermelon juice and 52wt%-60wt% of baked pastries. Compared with the prior art, the white chocolate impregnated food has the advantages that the nutrition is rich, the fat content is lowered, meanwhile, a delicate fragrance is added, a tallowy flavor is relieved, the mouth feel of the white chocolate is improved, and the appetite is enhanced; and the impregnation speed can be accelerated, and theefficiency of preparation is increased.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a white chocolate-impregnated food and a preparation method thereof. Background technique [0002] Conventionally, various researches have been conducted on a food in which a liquid food is impregnated into a porous food (impregnated food) and a method for producing the same. In particular, there are various prior art solutions for desserts impregnated with chocolate, but there are still various problems in the prior art solutions, including: 1. Poor taste and poor impregnation effect. Contents of the invention [0003] The present invention aims to solve one of the above-mentioned technical problems in the prior art at least to a certain extent. For this reason, an object of the present invention is to propose a kind of white chocolate impregnated food that is rich in nutrition, can relieve greasy taste, improve the mouthfeel of white chocolate, and can accelerate the impreg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A23G1/48
CPCA21D13/80A23G1/48
Inventor 许嫣然余燕英刘继
Owner HOLEYWOOD FUJIAN FOODS
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