Milk crisp filled chocolate and preparation method thereof

The invention relates to a sandwich chocolate and a production method technology, which is applied in the field of food processing and can solve the problems of insufficient aeration of milk brittleness, insufficient crunchy taste, loss of brittleness and the like, and achieves the effects of crisp taste, stable texture and good foaming effect.

Inactive Publication Date: 2021-01-22
湖南新中意食品有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing milk crisps are often insufficiently aerated, the taste is not crisp enough, or the brittleness is easily lost due to moisture absorption during transportation or storage, resulting in poor taste.

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 1

[0025] A method for making milk crisp sandwich chocolate, comprising the steps of:

[0026] a. Add 3 kg of white sugar and 0.03 kg of edible salt into 1 kg of water, heat to dissolve, add 5 kg of maltose syrup after the white sugar is completely dissolved, continue heating to 104°C, filter, heat and boil to 112°C to obtain sugar liquid;

[0027] b. Dissolve 0.5kg egg white powder and 0.15kg rice hydrolyzed protein powder with 1.4kg water, stir at high speed for 10 minutes to form fluffy bubbles, then add sugar solution and continue stirring at high speed for 17 minutes to obtain a density ≤ 0.6g / cm 3 , Stable texture, cream-like billet;

[0028] c. Add 1 kg of skimmed milk powder to the billet in the stirring state, and continue to stir until there are no visible particles to obtain the crispy core blank; sprinkle a layer of dry starch on the bottom of the baking tray, and pour the crispy core blank on the baking tray through a pouring machine Obtain an approximately spherica...

Embodiment 2

[0031] A method for making milk crisp sandwich chocolate, comprising the steps of:

[0032] a. Add 5kg of white sugar and 0.01kg of edible salt into 1.4kg of water, heat to dissolve, add 3kg of maltose syrup after the white sugar is completely dissolved, continue heating to 106°C, filter, heat and boil to 110°C to obtain sugar liquid;

[0033] b. Dissolve 0.8kg egg white powder and 0.05kg rice hydrolyzed protein powder with 2.3kg water, stir at high speed for 12 minutes to form fluffy bubbles, then add sugar solution and continue stirring at high speed for 13 minutes to obtain a density ≤ 0.6g / cm 3 , Stable texture, cream-like billet;

[0034] c. Add 3kg of skimmed milk powder to the billet in the stirring state, and continue to stir until there are no visible particles to obtain the crispy core blank; sprinkle a layer of dry starch on the bottom of the baking tray, and pour the crispy core blank on the baking tray through a pouring machine Obtain an approximately spherical m...

Embodiment 3

[0037] A method for making milk crisp sandwich chocolate, comprising the steps of:

[0038] a. Add 3.5kg of white sugar and 0.025kg of edible salt into 1.1kg of water, heat to dissolve, add 4.5kg of maltose syrup after the white sugar is completely dissolved, continue heating to 104.5°C, filter, heat and boil to 111.5°C to obtain sugar liquid;

[0039] b. Dissolve 0.65kg egg white powder and 0.12kg rice hydrolyzed protein powder with 1.925kg water, stir at high speed for 10.5min to form fluffy bubbles, then add sugar solution and continue stirring at high speed for 16min to obtain density ≤ 0.5g / cm 3 , Stable texture, cream-like billet;

[0040] c. Add 1.5kg of skimmed milk powder to the billet in the stirring state, and continue to stir until there are no visible particles to obtain the crispy core blank; sprinkle a layer of dry starch on the bottom of the baking tray, and pour the crispy core blank on the baking tray through a pouring machine. Get approximately spherical mo...

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 discloses a preparation method of milk crisp filled chocolate. The preparation method comprises the following steps: adding white granulated sugar and edible salt, performing heating fordissolving, adding malt syrup after the white granulated sugar completely dissolves, continuing to perform heating, performing filtering, performing heating and performing boiling to obtain a sugar solution; adding water for dissolving chicken protein powder and rice hydrolyzed protein powder, performing stirring at a high speed to form fluffy bubbles, then adding the sugar solution, and continuously to perform stirring at a high speed to obtain a cream-like pasty blank with stable texture; uniformly stirring skimmed milk powder, adding the skimmed milk powder into a blank in a stirring state, and continuously to perform stirring until no visible particles exist, so as to obtain a milk crisp core blank; pouring the milk crisp core blank to obtain an approximately-spherical forming blank;performing drying in a drying room to obtain milk crisp balls; heating the chocolate until the chocolate completely melts to obtain chocolate liquid; and rolling the milk crisp balls, introducing coldair, and pouring the chocolate liquid in the rolling process to uniformly coat the surfaces of the milk crisp balls with the chocolate liquid, so as to obtain the milk crisp filled chocolate.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a milk crisp sandwich chocolate and a preparation method thereof. Background technique [0002] In modern society, there are more and more varieties of leisure food, and people's requirements for taste and taste are getting higher and higher. As a popular snack food, milk crisps are constantly improving in texture and taste. However, the existing crispy milk often has insufficient aeration and insufficient crispness in mouthfeel, or loses brittleness due to easy moisture absorption during transportation or storage, resulting in poor mouthfeel. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a milk crisp sandwich chocolate and a manufacturing method thereof. [0004] A method for making milk crisp sandwich chocolate, comprising the steps of: [0005] a. Add white granulated sugar ...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/54A23G1/32A23G1/40A23G1/44A23G1/46
CPCA23G1/545A23G1/54A23G1/40A23G1/44A23G1/325A23G1/46
Inventor 邓声安庞凯平胡志
Owner 湖南新中意食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap