Check patentability & draft patents in minutes with Patsnap Eureka AI!

Fruit chocolate ball and preparation method thereof

A production method and chocolate technology, applied in cocoa, food science, application and other directions, can solve the problems of high cost, sweet snack food, and unsatisfactory market response, and achieve the effect of avoiding bitterness and maintaining original nutrients

Pending Publication Date: 2020-12-01
何紫莹
View PDF13 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of vacuum freeze-dried lychee as a snack food for direct use is too sweet, the cost is too high, and the market response is not very satisfactory

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0032] The technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0033] The invention provides a technical solution: a fruit chocolate ball includes a soft sandwich layer, a middle fruit layer and an outermost layer of chocolate coating, the outer side of the soft sandwich layer is covered with a middle fruit layer, and the middle fruit layer The outside is covered with an outermost layer of chocolate coating.

[0034] Further, the middle fruit layer is made of seasonal fruit litchi fresh fruit, longan fresh fruit or mango, durian, jackfruit puree through vacuum freeze-drying technology.

[0035] Further, the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a fruit chocolate ball and a preparation method thereof. The fruit chocolate ball comprises a soft sandwich layer, a middle fruit layer and an outermost chocolate coating, andis characterized in that the outer side of the soft sandwich layer is coated with the middle fruit layer, the outer side of the middle fruit layer is coated with the outermost chocolate coating, andthe ratio of the soft sandwich layer to the middle fruit layer to the outermost chocolate coating is 7:1:9. According to the fruit chocolate ball and the preparation method thereof, the natural additive-free requirements of consumers are met; freeze-dried fruits (preferably tropical fruits such as litchis, longans, bananas, durians and jackfruits) with high sweetness are used for replacing wafer and crisp rice in traditional chocolate balls, the sweetness is adjusted, bitterness caused by eating chocolate alone and sweetness caused by eating freeze-dried fruits alone are avoided, also, crispytaste similar to wafer or even better than wafer is provided for chocolate products, and moreover, natural and lossless fruit flavor is provided for the chocolate products.

Description

technical field [0001] The invention relates to the technical field of chocolate production, in particular to a fruit chocolate ball and a production method thereof. Background technique [0002] Chocolate is a very popular confectionery product. In order to overcome the shortcoming of single white chocolate sweetness or dark chocolate bitterness when making chocolate products, generally all can add fruit juice, milk, sugar etc. in chocolate slurry. In order to obtain a richer, multi-layered taste, rice crisps or wafer layers are generally added to chocolate products. And improving chocolate taste and providing crisp mouthfeel must add various additives, along with the raising of living standard, people more and more put health, nature, without adding more and more important position when pursuing mouthfeel. The lychee of vacuum freeze-drying tastes too sweet as the leisure food of direct use, and the cost is too high, and market response is not very ideal. In addition, l...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G1/48A23G1/54
CPCA23G1/48A23G1/545
Inventor 何紫莹
Owner 何紫莹
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com