CN1021102C - Making method for chocolate candy with two sandwiched cores - Google Patents
Making method for chocolate candy with two sandwiched cores Download PDFInfo
- Publication number
- CN1021102C CN1021102C CN 87104646 CN87104646A CN1021102C CN 1021102 C CN1021102 C CN 1021102C CN 87104646 CN87104646 CN 87104646 CN 87104646 A CN87104646 A CN 87104646A CN 1021102 C CN1021102 C CN 1021102C
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- China
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- sugar
- mould
- chocolate
- heart
- diplocardia
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- Expired - Fee Related
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Abstract
The present invention discloses a method for preparing chocolate cased candies with a plurality of cores, which comprises the following steps: firstly, sugar cores with the first additives (liquid) or sugar cores with solid food are prepared; then, moulds which are larger than the former moulds are made in powder moulds, the prepared sugar cores are put in the moulds, and decocted sugar cores with the second additives (liquid) are poured in the moulds; the moulds are covered with starch, are made to stand to obtain crystallization at a constant temperature, and are coated with chocolate. The method has the advantages that at least two kinds of liquid or solid which have different properties and tastes are skillfully combined in one candy, the candy not only has a chocolate flavor, but also has a composite flavor.
Description
The present invention relates to a kind of preparation method of diplocardia chocolate.
Popular in the market have whisky heart chocolate and a sweet heart chocolate, they all are to adopt traditional machining manufacture, are about to the starch parch and remove moisture content, are placed in the powder mould and print, boil granulated sugar then, when enduring out sugared temperature,, add edible alcohol simultaneously, injection molding when equitemperature reaches sugared temperature again again with wine or honey, under constant temperature, leave standstill crystallization, chocolate coat is coated in last outside, up to the present, does not also occur diplocardia or chocolate candy with two sandwiched cores on the market.
The objective of the invention is to design a kind of method of making the diplocardia chocolate.
The present invention realizes by following method:
One, produces the heart sugar that contains honey, or produce the heart sugar that includes solid food.
It is as follows to produce the heart sugar process that contains honey:
First is placed on the starch that removes moisture content after the drying and uses the mould die in the powder mould.Second boils granulated sugar, when enduring out sugared temperature, adds honey and edible alcohol, injection molding when equitemperature reaches sugared temperature again.The 3rd leaves standstill crystallization under constant temperature, include the heart sugar of honey in promptly getting.
It is as follows to produce the heart sugar process that contains solid food:
First gets clean shelled peanut removes crust or walnut kernel, and second adds 30% water with granulated sugar boils, and the 3rd when granulated sugar is endured system hard candy temperature (160 ℃), and peanut grain or walnut kernel are put into liquid glucose, and it is stand-by to take out cooling when waiting outside to scribble sugar-coat.
Two, produce the diplocardia chocolate.
1, use the mould die again in the powder mould, this time model is greater than the model of making heart sugar for the first time.
2, heart sugar that includes honey that makes for the first time or the heart sugar that includes solid food are put into mould, in this mould, inject the heart sugar that contains wine (process that boils is with described in above-mentioned 1) that boils again, cover with starch above then.
Perhaps in the mould that makes for the second time, inject the liquid glucose that contains wine that boils earlier, before having crystallization, add the heart sugar that does not contain honey, perhaps add the heart sugar of producing that contains solid food, cover with starch above then.
3, under constant temperature, leave standstill crystallization, promptly get diplocardia sugar.
4, take out diplocardia sugar, be coated with chocolate coat.
Its solid food of heart sugar that includes solid food can be shelled peanut, walnut kernel, sesame paste, preserved fruit etc.
The made product of this method can make two kinds of liquid with neutrality be made in the same sugar, forms diplocardia sugar, perhaps can make the diplocardia sugar that comprises liquid and solid simultaneously, and its shape can be any geometric figure or animals shaped.
Advantage of the present invention is that the liquid or solid of two kinds of heterogeneitys, different tastes is combined in the loaf sugar dexterously, chocolate coat is coated in the outside, make sugar have chocolate fragrance, also has compound delicious food, create a kind of candy, can taste the compound delicious food that shows in the same loaf sugar simultaneously with new local flavor.
Be two embodiment of the present invention below:
1, manufactures the skilful power sweets with centre of hemispherical diplocardia (containing two kinds of liquid)
A, at first with powder parch in the powder mould, remove moisture, use mould die (die become hemisphere half promptly 1/4 spherical) then.Take by weighing 1 jin of granulated sugar, add 8 liang in water, boil, when boiling 106 ℃, pour honey and half and half liang of edible alcohol (large quantities of boiling in this ratio weighed) at once into, when being warmed to 106 ℃ again, be poured at once in the powder mould, after cast finishes, answer powder 1 cm thick above again, (temperature is 35-40 ℃) left standstill 12 hours in moist closet, made it crystallize into sweet heart sugar, took out stand-by.
B, in the powder mould, beat hemispherical mould again, the sweet heart sugar that makes is above put into hemispherical mould, get 1 jin of granulated sugar again and add 4 liang of water and boil 106 ℃, add 2 liang of wine then, 1 liang of edible alcohol, endure again after 106 ℃, pour in the mould that is placed with sweet heart sugar, pour into hemispherically, add the powder of one deck one cm thick above again, (35-40 ℃) left standstill 12 hours in protecting room temperature, made it crystallize into diplocardia sugar.
C, taking-up diplocardia sugar are coated with chocolate coat.
2, produce the diplocardia chocolate that contains solid and liquid.
A, produce the heart sugar that includes shelled peanut.
Go crust to granulate in shelled peanut, get one jin of granulated sugar and add 3 liang of water and boil, when boiling 160 ℃, peanut grain clamped with instrument put into liquid glucose, it is stand-by to take out cooling when waiting outside to scribble sugar-coat.
B, c, two steps are with embodiment 1.
Claims (3)
1, a kind of diplocardia making method for chocolate candy is characterized in that:
A, at first the starch that removes moisture after the drying is placed on uses the mould die in the mould, secondly, boil granulated sugar, when enduring out sugared temperature, add honey and edible alcohol, injection molding when equitemperature reaches sugared temperature again, at last, under constant temperature, leave standstill crystallization, include the heart sugar of honey in promptly getting, take out stand-by
B, use the mould die again in the powder mould, this time model is greater than model for the first time, and the above-mentioned heart sugar that contains honey that makes is put into mould, injects the liquid glucose that contains wine that boils again in this mould, and is topped with starch above then,
C, under constant temperature, leave standstill crystallization, promptly get diplocardia sugar,
D, taking-up diplocardia sugar are coated with chocolate coat.
2, method according to claim 1 is characterized in that heart sugar can adopt the heart sugar that includes solid food.
3, method according to claim 2 is characterized in that including the heart sugar of solid food, and its solid food can be shelled peanut, walnut kernel, sesame paste, preserved fruit etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 87104646 CN1021102C (en) | 1987-07-04 | 1987-07-04 | Making method for chocolate candy with two sandwiched cores |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 87104646 CN1021102C (en) | 1987-07-04 | 1987-07-04 | Making method for chocolate candy with two sandwiched cores |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN87104646A CN87104646A (en) | 1988-01-06 |
| CN1021102C true CN1021102C (en) | 1993-06-09 |
Family
ID=4814960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 87104646 Expired - Fee Related CN1021102C (en) | 1987-07-04 | 1987-07-04 | Making method for chocolate candy with two sandwiched cores |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1021102C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6592928B2 (en) | 2000-11-15 | 2003-07-15 | Nestec S.A. | Festooned laminated candy and methods for making same |
| US6616963B1 (en) | 2000-11-15 | 2003-09-09 | Nestec S.A. | Laminated candy products made by an extrusion process |
| CN102669376A (en) * | 2012-05-21 | 2012-09-19 | 甘肃敬业农业科技有限公司 | Sunflower oil filled chocolate |
| CN106106963A (en) * | 2016-06-12 | 2016-11-16 | 上海大学 | A kind of preparation method of propolis core chocolate bean |
| CN106173126A (en) * | 2016-07-14 | 2016-12-07 | 吴徽 | A kind of yellow wine chocolate and preparation method thereof |
-
1987
- 1987-07-04 CN CN 87104646 patent/CN1021102C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN87104646A (en) | 1988-01-06 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |