Hazel chocolate-flavored leisure food and preparation method thereof

Abstract

The invention discloses a hazelnut chocolate-flavored leisure food and a preparation method thereof. The hazelnut chocolate-flavored leisure food comprises a puffed green body and a wrapping slurry wrapping the puffed green body, wherein the puffed green body is prepared by mixing rice flour, corn flour, wheat flour, a cocoa product A, a swelling agent and water A according to a specific formula and then carrying out extrusion and puffing treatment; and the wrapping slurry is prepared by mixing white granulated sugar, edible salt, a cocoa product B, a dairy product, a hazelnut product, grease,a stabilizer, water B and essence according to a specific formula and then carrying out batch feeding and stirring. According to the invention, the puffed green body and the wrapping slurry are innovatively combined, so the leisure food has the characteristics of rich and smooth fragrance, unique and harmonious flavor, loose taste, good chewing feeling, no tooth sticking and the like; and the wrapping slurry is in a uniform and consistent stable state, so when the wrapping slurry is combined with the puffed green body, the cocoa fragrance and chocolate flavor of the product are explosively enhanced, and uniform appearance and good crispness of the product are ensured.

Description

technical field [0001] The invention relates to the technical field of snack food processing, and specifically provides a hazelnut chocolate-flavored snack food and a preparation method thereof. Background technique [0002] At present, most of the raw materials for battering of commercially available snack foods are simply mixed with powder and oil, or simply mixed with powder and water. Among them, the former has a single taste and low sense of value, while the latter needs to be boiled at high temperature to disperse the water. Otherwise, it will not only cause the mixed raw materials to be stratified, lumpy, and poor in uniformity, but also cause the green body to become soft after absorbing water and deform after baking, that is, the phenomenon of "shrinking"; and the raw materials added with water phase After the water is dispersed by boiling at high temperature, not only the flavor loss is relatively large, but also the surface shell is easy to form after the white gr...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the raw materials for battering of commercially available snack foods are simply mixed with powder and oil, or simply mixed with powder and water. Among them, the former has a single taste and low sense of value, while the latter needs to be boiled at high temperature to disperse the water. Otherwise, it will not only cause the mixed raw materials to be stratified, lumpy, and poor in uniformity, but also cause the green body to become soft after absorbing water and deform after baking, that is, the phenomenon of "shrinking"; and the raw materials added with water phase After the water is dispersed by boiling at high temperature, not only the flavor loss is greater, but also the surface shell is easy to form after white sugar is boiled, the taste is hard and brittle, and the chewing feeling is poor

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