Manufacturing process of high temperature resistant portable chocolate energy bar

A production process, chocolate technology, applied to the functions of food ingredients, food ingredients as coating agents, food ingredients as odor improvers, etc., can solve the problems of poor taste, easy to melt, inconvenient to carry and other problems of energy bars, and achieve convenience carrying effect

Pending Publication Date: 2020-11-24
欧麦香(福建)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The taste of energy bars currently on the market is poor, not as smooth and silky as chocolate, but the taste of chocolate is too sweet, and you will feel greasy af

Method used

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Examples

Experimental program
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Example Embodiment

[0019] A manufacturing process of a high-temperature-resistant portable chocolate energy bar is processed by the following steps:

[0020] 1. Screen the ingredients and select fresh and complete ingredients;

[0021] 2. Wash the hawthorn, remove the core and take the pulp; wash the apples and lemons and squeeze them into juice;

[0022] 3. Pour the hawthorn pulp together with the squeezed apple juice, lemon juice, and white sugar into the pot and cook over high heat. After boiling, switch to low heat and cook slowly for 60-80 minutes until the pulp is formed. preparation of pulp;

[0023] 4. Put the fruit pulp in the refrigerated area to cool down, cool down, and set aside;

[0024] 5. Cut the dark chocolate into small cubes, then pour it into the boiler to heat and dissolve, and control the heating temperature between 32-40 degrees (the temperature is too high, the chocolate is easy to spit white);

[0025] 6. Pour walnut kernels, peanut kernels, vanilla pulp, and whipped ...

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Abstract

A manufacturing process of a high temperature resistant portable chocolate energy bar relates to the technical field of food process, and specifically relates to the manufacturing process of the hightemperature resistant portable chocolate energy bar. The dissolved dark chocolate is mixed with walnut kernel, peanut kernel and vanilla pulp, and the viscosity and fineness of chocolate are improved;the above mixture is directly put into a mold of the energy bar, cooled in the refrigerator, and initially shaped, a layer of fruit pulp is applied to the surface of the chocolate energy bar after initial shaping, then a layer of dark chocolate syrup is smeared on the surface of the chocolate energy bar, and the chocolate energy bar is put into the refrigerator for secondary shaping; and after the secondary shaping is completed, the chocolate energy bar is taken out to demould, the demoulded chocolate energy bar is put on a sterilized tin foil, and the chocolate energy bar is wrapped with thetin foil to complete the finished product of chocolate energy bar. After adopting the above technical scheme, the manufacturing process of the invention has the beneficial effects that chocolate is combined with the energy bar without greasy taste, and the surface of the chocolate energy bar is provided with tin foil, which can withstand high temperature and is also convenient to carry.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a manufacturing process of a high-temperature-resistant portable chocolate energy bar. Background technique [0002] As we all know, there are three major energy substances in the human body, namely carbohydrates (commonly known as sugar), protein and fat. Sugar is the most important and high-quality energy-supplying substance in the body. It consumes less oxygen, and the end products of metabolism are carbon dioxide and water, which can reduce exercise fatigue. Moreover, sugar is the only energy source that the brain can use. Because only sugar can smoothly pass through the brain barrier and enter the brain tissue to be utilized by brain cells. Insufficient energy supply to the brain creates a sense of central fatigue. In each energy bar, the sugar content is more than 27.5g, and in the same weight of chocolate, the sugar content is about 26.5g, which is basically th...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/42A23G1/54B65B11/00
CPCA23G1/42A23G1/48A23G1/54A23G2220/20A23V2002/00B65B11/00A23V2200/15A23V2200/22A23V2200/30
Inventor 蔡云清
Owner 欧麦香(福建)食品有限公司
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