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Whole-glycine-max chocolate candies and preparation method thereof

A chocolate and candy technology, applied in cocoa, food ingredient functions, fat-containing food ingredients, etc., can solve the problems of high cost, low yield, complicated production process, etc., and achieve high dietary fiber content, high protein content, nutrition balanced effect

Pending Publication Date: 2020-11-17
黑龙江两个山健康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials of this product are obtained through extraction and other processes, the yield rate is low and the cost is high. In addition, the production process of this product is complicated, which will lead to a higher price of the product; the flavor of deer antler semen is similar to traditional Chinese medicine, and the consumer audience may be limited

Method used

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  • Whole-glycine-max chocolate candies and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0062] A kind of whole-bean chocolate candy, the formula of the inner sugar core in parts by weight is: 42 parts of whole-bean soybean powder, 52 parts of maltose, 30 parts of white granulated sugar, 22 parts of solid butter, 20 parts of drinking water, and 0.2 part of table salt; The formula of the layer chocolate in parts by weight is: 5 parts of cocoa mass, 12 parts of cocoa butter, 20 parts of white sugar, 6 parts of whole milk powder, 0.03 part of table salt and 0.15 part of lecithin.

[0063] The preparation method of described whole bean chocolate candy comprises the following steps:

[0064] S1. Preparation of whole bean soybean powder; S2. Weigh solid butter according to the formula and melt it in water to obtain liquid butter, and then mix the whole bean soybean powder prepared in S1 with liquid butter to obtain a butter soybean powder mixture; S3. Boil syrup and mix with S2. The obtained butter soybean flour mixture is evenly mixed and then pressed into tablets and ...

Embodiment 2

[0079] A kind of whole-bean chocolate candy, the formula of the sugar core in the inner layer is: 50 parts of whole-bean soybean powder, 52 parts of maltose, 30 parts of white granulated sugar, 22 parts of solid butter, 40 parts of drinking water, and 0.6 part of table salt; the outer layer The formula of the chocolate in parts by weight is: 5 parts of cocoa mass, 20 parts of cocoa butter, 20 parts of white sugar, 6 parts of whole milk powder, 0.03 part of table salt and 0.15 part of lecithin.

[0080] The preparation method of described whole bean chocolate candy comprises the following steps:

[0081] S1. Preparation of whole bean soybean powder; S2. Weighing solid butter according to the formula and melting it to obtain liquid butter, and then mixing the whole bean soybean powder prepared in S1 with the liquid butter to obtain a butter soybean powder mixture. S3. Boiling the syrup and mixing it evenly with the mixture of butter and soybean powder obtained in S2, then pressi...

Embodiment 3

[0096] A kind of whole bean chocolate candy, the inner layer sugar core is formulated by weight: 46 parts of whole bean soybean powder, 58 parts of maltose, 35 parts of white granulated sugar, 28 parts of solid butter, 25 parts of drinking water, and 0.3 part of table salt; the outer layer The formula of the chocolate in parts by weight is: 8 parts of cocoa mass, 14 parts of cocoa butter, 25 parts of white sugar, 9 parts of whole milk powder, 0.04 part of table salt and 0.30 part of lecithin.

[0097] The preparation method of described whole bean chocolate candy comprises the following steps:

[0098] S1. Preparation of whole bean soybean powder; S2. Weighing solid butter according to the formula and melting it to obtain liquid butter, and then mixing the whole bean soybean powder prepared in S1 with the liquid butter to obtain a butter soybean powder mixture. S3. Boiling the syrup and mixing it evenly with the mixture of butter and soybean powder obtained in S2, then pressin...

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Abstract

The invention belongs to the processing technology of candies, and particularly relates to whole-glycine-max chocolate candies and a preparation method thereof. An inner-layer candy core of the whole-glycine-max chocolate candies comprises, by weight, 40-50 parts of whole-glycine-max flour, 50-60 parts of maltose, 30-40 parts of white granulated sugar, 20-30 parts of solid butter, 20-40 parts of drinking water and 0.2-0.6 part of edible salt; an outer-layer chocolate comprises, by weight, 5-9 parts of cocoa liquor blocks, 10-20 parts of cocoa butter, 20-30 parts of white granulated sugar, 6-10parts of whole milk powder, 0.02-0.05 part of edible salt, and 0.1-0.35 part of lecithin. The preparation method comprises the following preparation steps of preparing the whole-glycine-max flour; preparing a butter and glycine max flour mixture; performing boiling to obtain syrup, uniformly mixing the syrup with the butter and glycine max flour mixture, performing tabletting, and performing cutting to prepare the candy core; preparing chocolate paste; performing chocolate applying and wrapping; and performing packaging to obtain finished products. The whole-glycine-max chocolate candies prepared by the invention are fragrant and sweet in taste, distinct in mouth feel hierarchy, rich and comprehensive in nutrition, suitable for people of all ages and wide in market prospect.

Description

technical field [0001] The invention belongs to the technical field of candy processing, and in particular relates to a whole bean chocolate candy and a preparation method thereof. Background technique [0002] Soybean [Glycine max (Linn.) Merr.] is commonly known as soybean, Dicotyledoneae, Fabaceae, Glycine genus. Soybean originated in China and has a cultivation history of about 5,000 years in my country. Soybeans are the most nutritious and easily digestible food in the legume family, and are the most abundant and cheap source of protein. At present, soybeans are planted all over our country, especially in the Northeast, the Yangtze River Basin and the Southwest. From the point of view of quality, Northeast soybeans are the best. The tofu made from it is tender and white, with a good taste, and the dried tofu made from it has a good texture. [0003] Soybean can provide 8 kinds of essential amino acids that the human body cannot synthesize by itself and must be absorb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/32A23G1/40A23G1/42A23G1/54
CPCA23G1/48A23G1/32A23G1/40A23G1/42A23G1/54A23V2002/00A23V2250/616A23V2250/18A23V2250/1614A23V2250/1842A23V2300/10A23V2200/30A23V2200/3262A23V2200/332A23V2200/326
Inventor 王金玲董丹陈庆山罗婷
Owner 黑龙江两个山健康食品有限公司