CN103393047A - Preparation process of chocolate sweet potato balls - Google Patents
Preparation process of chocolate sweet potato balls Download PDFInfo
- Publication number
- CN103393047A CN103393047A CN2013103268686A CN201310326868A CN103393047A CN 103393047 A CN103393047 A CN 103393047A CN 2013103268686 A CN2013103268686 A CN 2013103268686A CN 201310326868 A CN201310326868 A CN 201310326868A CN 103393047 A CN103393047 A CN 103393047A
- Authority
- CN
- China
- Prior art keywords
- fuse
- chocolate
- aging
- pachyrhizus
- polishing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention provides a preparation process of chocolate sweet potato balls. The preparation process comprises the following steps of: selecting and washing sweet potatoes; cutting the sweet potatoes into sweet potato strips; immersing, washing and stewing the sweet potato strips to obtain sweet potato paste; uniformly mixing the following materials in parts by weight: 250 parts of sweet potato paste, 20 to 30 parts of white granulated sugar, 0.1 to 0.2 part of citric acid, 0.01 part of potassium sorbate, 20 to 30 parts of glucose syrup, 20 to 30 parts of glucose powder and 1 to 3 parts of carrageenan; stewing until the temperature reaches 105 to 110 DEG C; forming the sweet potato paste; performing primary baking, cooling, secondary baking, primary aging, chocolate coating, secondary aging and polishing to obtain the chocolate sweet potato balls; packaging the chocolate sweet potato balls. The invention provides a leisure food; a core of the leisure food is prepared by using sweet potatoes as main raw materials, and chocolate wraps the core; the leisure food is tasty, nutritive and attractive.
Description
Technical field
The invention belongs to a kind of preparation method of food, especially a kind of preparation method of little leisure food.
Background technology
Pachyrhizus is can form the cultigen of piece root during the Convolvulaceae pachyrhizus belongs to, the climing property of annual or perennial herbaceous stem liana, and pachyrhizus is divided into Ipomoea batatas and purple potato.Pachyrhizus has a sweet taste, and is nutritious, is easy to again digestion, can supply a large amount of heat energy, so the Countries in Africa and Asia is take pachyrhizus as staple food.Pachyrhizus originates in South America, and 16th century were imported China into by Philippine and Vietnam and other places.All there is cultivation China various places at present, and are especially more with each provinces and regions plantation of Plain, Huai-Hai, the Yangtze river basin and southeastern coast.
Pachyrhizus contains abundant sugar, protein, cellulose and multivitamin, and wherein beta carotene, vitamin E and vitamin C are especially many.Particularly pachyrhizus contains abundant lysine, and rice, flour exactly lack lysine.The mixed complementation that just in time can bring into play protein of eating of old place melon and rice and flour, improve nutritive value.With regard to overall nutrition, pachyrhizus is the outstanding person in grain and vegetables.It is " the second bread " that the occidentals praises it, and the scientist of the former Soviet Union says that it is following " aerospace food ", and it is undisputed " high-class healthy food " for France's person.
Pachyrhizus has the function of following multiple beneficial:
With the blood bowl spares: pachyrhizus nutrition is very abundant, contain a large amount of sugar, protein, fat and various vitamin and mineral matter, can have contacts ground to be absorbed by human body, the control muscular dystrophy, and the energy tonifying middle-Jiao and Qi, the illnesss such as the burnt taste virtual loss of centering, infantile malnutrition are useful;
Wide intestines defaecation: pachyrhizus is after boiling, and partial starch changes, and can increase the food fiber of 40% left and right with eating raw to compare, and wriggling that can the effective stimulus enteron aisle, promote defecation.Subcutaneous the oozing out of people see when cutting pachyrhizus pachyrhizus has a kind of white liquid, contains jalapin, can be used for treating the habitual constipation;
Strengthen immunologic function: pachyrhizus contains a large amount of mucus albumen, can prevent liver and kidney adesmosis, improves immunity of organisms, and the prevention collagen disease occurs.In pachyrhizus, contained mineral matter, for keeping and regulate into the body function, plays a very important role.Contained calcium and magnesium, can prevention of osteoporosis disease;
Cancer-resisting: contain a kind of cancer-resisting substance in pachyrhizus, can prevent and treat colon cancer and breast cancer.In addition, pachyrhizus also has the effect of Scavenging active oxygen, and active oxygen is one of reason of bringing out cancer, and the effect of old place melon inhibition cancer cell propagation is fairly obvious;
Anti-ageing, prevent artery sclerosis: the anti-ageing and prevention of arterial induration of pachyrhizus is mainly that its water that has produces except the active oxygen effect, and the contained mucus albumen of pachyrhizus can keep the elasticity of vascular wall, the generation of atherosclerosis; Chlorogenic acid in pachyrhizus, but the generation of check melanin, prevent the appearance of sparrow class and age mark.Pachyrhizus can also suppress skin ageing, keeps skin elasticity, slows down the senescence process of body.
The pachyrhizus goods are mainly baking-type and crisp type product in the market, and kind and taste are all more dull.
Summary of the invention
The invention provides a kind of manufacture craft of chocolate potato ball, its objective is that providing a kind of prepares fuse take pachyrhizus as primary raw material, the chocolate leisure food of outer parcel, product is taken into account nutrition and sense organ when having taste.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of manufacture craft of chocolate potato ball is characterized in that: carry out successively following steps:
A: select pachyrhizus;
B: clean pachyrhizus;
C: will be cut into the ground sugar-preserved gourd after the pachyrhizus peeling;
D: the ground sugar-preserved gourd is soaked in clear water;
E: the ground sugar-preserved gourd after soaking cleans;
F: the ground sugar-preserved gourd after cleaning carries out boiling;
G: the ground sugar-preserved gourd after boiling is pulled an oar and become the pachyrhizus slurry;
H: material is mixed and stirs evenly by following weight portion: pachyrhizus slurry 250, white granulated sugar 20-30, citric acid 0.1-0.2, potassium sorbate 0.01, glucose syrup 20-30, powdered glucose 20-30, carragheen 1-3;
I: the material that the H step is prepared adds water appropriate, boils to temperature 105-110 ℃, picks up;
J: the pachyrhizus of I step process slurry is shaped to the former base of fuse;
K: once baking: the former base of fuse is toasted in barn, temperature 85-90 ℃, time 8-10 hour, obtain the fuse semi-finished product;
L: cooling: the fuse semi-finished product nature normal temperature after once toasting is cooling, and the time is 12-16 hour;
M: secondary baking: the fuse semi-finished product of cool to room temperature are carried out secondary baking at barn again, baking temperature 75-85 ℃, time 15-16 hour, obtain fuse;
N: once aging: will toast fuse after finishing push aging carry out aging, aging temperature 13-15 ℃, relative humidity is less than 50%, ageing time 12-24 hour;
O: chocolate-coated: the fuse after chocolate and aging end is poured in coating pan and carried out dressing processing, and the dressing room temperature is less than 15 ℃, and humidity is less than 50%, and fuse and chocolate weight portion are fuse 100, chocolate 20-30;
P: secondary is aging: the fuse after dressing is finished pushes aging aging 12-16 hour;
Q: polishing: after the aging end of secondary, fuse is poured into polishing in the polishing pot, weight portion is: fuse 100, and polishing agent 0.05, anti-blushing agent 0.03, till being polished to the core surface light, obtain chocolate potato ball;
R: packing: the chocolate potato bag dress after polishing is finished.
Usefulness of the present invention is:
The present invention utilizes the food processing and production principle of science, has solved traditional pachyrhizus processing method single, and shape is single, the problem that taste is single.The present invention has not only kept the original nutrition of pachyrhizus and local flavor, particularly utilizes chocolate-enrobed sugar core to make pachyrhizus goods taste abundanter, and nutrition is more, and product easily preserves, health, instant.
The specific embodiment
Embodiment 1:
Raw material is checked and accepted: select fresh, thickness is moderate, without the high-quality pachyrhizus (Ipomoea batatas or purple potato) of disease and pest as raw material; Clean: use the flowing water rinsing, wash away dust, silt and the microorganism etc. on pachyrhizus surface; Peeling shaping:, with the artificial peeling of cleaned pachyrhizus or machine barking, reject defective part, make the clean immaculate in pachyrhizus surface; With will the rectificate 7mm of clean pachyrhizus of having dug according to product, wide 4-8cm, the strip that high 1cm is square; Soak: orthopedic ground sugar-preserved gourd is put into clear water soak, 500 jin of pachyrhizuses are joined the 70g sodium pyrosulfite, add water logging and do not have the ground sugar-preserved gourd to be degree, and extremely the starch in sugar-preserved gourd, worm's ovum, a small amount of silt etc. clean up.Boiling: the ground sugar-preserved gourd that will be dipped into to a certain degree is put into boiling in jacketed pan, till boiling.Making beating: sugar-preserved gourd limit, the ground making beating that will boil, limit are filtered and are obtained the pachyrhizus slurry; Batching, auxiliary material are checked and accepted: the various batchings of having checked and accepted are processed by instructions for use, then the ratio in following weight ratio prepares: by 500 jin of (250 kilograms) pachyrhizus slurries, join white granulated sugar 20kg, citric acid 100g, potassium sorbate 10g, glucose syrup 20kg, powdered glucose 20kg, carragheen 1kg, mix; Boiling: the above-mentioned material for preparing is added jacketed pan, add water appropriate, boil to 105 ℃ of temperature, pick up.Moulding: the above-mentioned material that will boil is put into moulding on former becomes former base; Once baking: will be above-mentioned boil, the former base of forming is placed on the baking vehicle frame, advances hothouse baking, 85 ℃ of temperature, time 10h, the main moisture that it is inner evaporates; Cooling: the semi-finished product after once toasting are placed on the semi-finished product storeroom, make its natural normal temperature cooling, and the time is 12 hours; Secondary baking: the semi-finished product of cool to room temperature are advanced to shift onto barn again carry out secondary baking, 75 ℃ of baking temperatures, time 16h, obtain fuse; Once aging: will toast fuse after finishing and push aging and carry out agingly, 13 ℃ of aging temperature, relative humidity be less than 50%, ageing time 12 hours.Chocolate-coated: the fuse after chocolate and aging end is poured in coating pan and advanced dressing processing, and the dressing room temperature is less than 15 ℃, and humidity is less than 50%, and every 100Kg fuse is joined the 20KG chocolate.Secondary is aging: it is aging that the semi-finished product after dressing is finished push aging chamber, and 15 ℃ of aging temperature, relative humidity be less than 50%, ageing time 12 hours.Polishing: after the aging end of secondary, semi-finished product are poured into polishing in the polishing pot, every 100Kg joins 50 gram polishing agents and 30 gram anti-blushing agents, throws to till surface-brightening, obtains chocolate potato ball.Packing: the storehouse of packing into of the chocolate potato bag after polishing is finished gets final product.
Embodiment 2:
Raw material is checked and accepted: select fresh, thickness is moderate, without the high-quality pachyrhizus (Ipomoea batatas or purple potato) of disease and pest as raw material; Clean: use the flowing water rinsing, wash away dust, silt and the microorganism etc. on pachyrhizus surface; Peeling shaping:, with the artificial peeling of cleaned pachyrhizus or machine barking, reject defective part, make the clean immaculate in pachyrhizus surface; With will the rectificate 7mm of clean pachyrhizus of having dug according to product, wide 4-8cm, the strip that high 1cm is square; Soak: orthopedic ground sugar-preserved gourd is put into clear water soak, 500 jin of pachyrhizuses are joined the 70g sodium pyrosulfite, add water logging and do not have the ground sugar-preserved gourd to be degree, and extremely the starch in sugar-preserved gourd, worm's ovum, a small amount of silt etc. clean up.Boiling: the ground sugar-preserved gourd that will be dipped into to a certain degree is put into boiling in jacketed pan, till boiling.Making beating: sugar-preserved gourd limit, the ground making beating that will boil, limit are filtered and are obtained the pachyrhizus slurry; Batching, auxiliary material are checked and accepted: the various batchings of having checked and accepted are processed by instructions for use, then the ratio in following weight ratio prepares: by 500 jin of (250 kilograms) pachyrhizus slurries, join white granulated sugar 22kg, citric acid 120g, potassium sorbate 10g, glucose syrup 22kg, powdered glucose 22kg, carragheen 1.2kg, mix; Boiling: the above-mentioned material for preparing is added jacketed pan, add water appropriate, boil to 107 ℃ of temperature, pick up.Moulding: the above-mentioned material that will boil is put into moulding on former becomes former base; Once baking: will be above-mentioned boil, the former base of forming is placed on the baking vehicle frame, advances hothouse baking, 86 ℃ of temperature, time 10h, the main moisture that it is inner evaporates; Cooling: the semi-finished product after once toasting are placed on the semi-finished product storeroom, make its natural normal temperature cooling, and the time is 13 hours; Secondary baking: the semi-finished product of cool to room temperature are advanced to shift onto barn again carry out secondary baking, 77 ℃ of baking temperatures, time 16h, obtain fuse; Once aging: will toast fuse after finishing and push aging and carry out agingly, 14 ℃ of aging temperature, relative humidity be less than 50%, ageing time 14 hours.Chocolate-coated: the fuse after chocolate and aging end is poured in coating pan and advanced dressing processing, and the dressing room temperature is less than 15 ℃, and humidity is less than 50%, and every 100Kg fuse is joined the 30KG chocolate.Secondary is aging: it is aging that the semi-finished product after dressing is finished push aging chamber, and 15 ℃ of aging temperature, relative humidity be less than 50%, ageing time 13 hours.Polishing: after the aging end of secondary, semi-finished product are poured into polishing in the polishing pot, every 100Kg joins 50 gram polishing agents and 30 gram anti-blushing agents, throws to till surface-brightening, obtains chocolate potato ball.Packing: the storehouse of packing into of the chocolate potato bag after polishing is finished gets final product.
Embodiment 3:
Raw material is checked and accepted: select fresh, thickness is moderate, without the high-quality pachyrhizus (Ipomoea batatas or purple potato) of disease and pest as raw material; Clean: use the flowing water rinsing, wash away dust, silt and the microorganism etc. on pachyrhizus surface; Peeling shaping:, with the artificial peeling of cleaned pachyrhizus or machine barking, reject defective part, make the clean immaculate in pachyrhizus surface; With will the rectificate 7mm of clean pachyrhizus of having dug according to product, wide 4-8cm, the strip that high 1cm is square; Soak: orthopedic ground sugar-preserved gourd is put into clear water soak, 500 jin of pachyrhizuses are joined the 70g sodium pyrosulfite, add water logging and do not have the ground sugar-preserved gourd to be degree, and extremely the starch in sugar-preserved gourd, worm's ovum, a small amount of silt etc. clean up.Boiling: the ground sugar-preserved gourd that will be dipped into to a certain degree is put into boiling in jacketed pan, till boiling.Making beating: sugar-preserved gourd limit, the ground making beating that will boil, limit are filtered and are obtained the pachyrhizus slurry; Batching, auxiliary material are checked and accepted: the various batchings of having checked and accepted are processed by instructions for use, then the ratio in following weight ratio prepares: by 500 jin of (250 kilograms) pachyrhizus slurries, join white granulated sugar 25kg, citric acid 140g, potassium sorbate 10g, glucose syrup 25kg, powdered glucose 24kg, carragheen 1.5kg, mix; Boiling: the above-mentioned material for preparing is added jacketed pan, add water appropriate, boil to 107 ℃ of temperature, pick up.Moulding: the above-mentioned material that will boil is put into moulding on former becomes former base; Once baking: will be above-mentioned boil, the former base of forming is placed on the baking vehicle frame, advances hothouse baking, 88 ℃ of temperature, time 9h, the main moisture that it is inner evaporates; Cooling: the semi-finished product after once toasting are placed on the semi-finished product storeroom, make its natural normal temperature cooling, and the time is 14 hours; Secondary baking: the semi-finished product of cool to room temperature are advanced to shift onto barn again carry out secondary baking, 80 ℃ of baking temperatures, time 15h, obtain fuse; Once aging: will toast fuse after finishing and push aging and carry out agingly, 15 ℃ of aging temperature, relative humidity be less than 50%, ageing time 18 hours.Chocolate-coated: the fuse after chocolate and aging end is poured in coating pan and advanced dressing processing, and the dressing room temperature is less than 15 ℃, and humidity is less than 50%, and every 100Kg core is in joining the 22KG chocolate.Secondary is aging: it is aging that the semi-finished product after dressing is finished push aging chamber, and 15 ℃ of aging temperature, relative humidity be less than 50%, ageing time 14 hours.Polishing: after the aging end of secondary, semi-finished product are poured into polishing in the polishing pot, every 100Kg joins 50 gram polishing agents and 30 gram anti-blushing agents, throws to till surface-brightening, obtains chocolate potato ball.Packing: the storehouse of packing into of the chocolate potato bag after polishing is finished gets final product.
Embodiment 4:
Raw material is checked and accepted: select fresh, thickness is moderate, without the high-quality pachyrhizus (Ipomoea batatas or purple potato) of disease and pest as raw material; Clean: use the flowing water rinsing, wash away dust, silt and the microorganism etc. on pachyrhizus surface; Peeling shaping:, with the artificial peeling of cleaned pachyrhizus or machine barking, reject defective part, make the clean immaculate in pachyrhizus surface; With will the rectificate 7mm of clean pachyrhizus of having dug according to product, wide 4-8cm, the strip that high 1cm is square; Soak: orthopedic ground sugar-preserved gourd is put into clear water soak, 500 jin of pachyrhizuses are joined the 70g sodium pyrosulfite, add water logging and do not have the ground sugar-preserved gourd to be degree, and extremely the starch in sugar-preserved gourd, worm's ovum, a small amount of silt etc. clean up.Boiling: the ground sugar-preserved gourd that will be dipped into to a certain degree is put into boiling in jacketed pan, till boiling.Making beating: sugar-preserved gourd limit, the ground making beating that will boil, limit are filtered and are obtained the pachyrhizus slurry; Batching, auxiliary material are checked and accepted: the various batchings of having checked and accepted are processed by instructions for use, then the ratio in following weight ratio prepares: by 500 jin of (250 kilograms) pachyrhizus slurries, join white granulated sugar 28kg, citric acid 180g, potassium sorbate 10g, glucose syrup 28kg, powdered glucose 27kg, carragheen 1.7kg, mix; Boiling: the above-mentioned material for preparing is added jacketed pan, add water appropriate, boil to 108 ℃ of temperature, pick up.Moulding: the above-mentioned material that will boil is put into moulding on former becomes former base; Once baking: will be above-mentioned boil, the former base of forming is placed on the baking vehicle frame, advances hothouse baking, 89 ℃ of temperature, time 8h, the main moisture that it is inner evaporates; Cooling: the semi-finished product after once toasting are placed on the semi-finished product storeroom, make its natural normal temperature cooling, and the time is 15 hours; Secondary baking: the semi-finished product of cool to room temperature are advanced to shift onto barn again carry out secondary baking, 83 ℃ of baking temperatures, time 15h, obtain fuse; Once aging: will toast fuse after finishing and push aging and carry out agingly, 15 ℃ of aging temperature, relative humidity be less than 50%, ageing time 22 hours.Chocolate-coated: the fuse after chocolate and aging end is poured in coating pan and advanced dressing processing, and the dressing room temperature is less than 15 ℃, and humidity is less than 50%, and every 100Kg fuse is joined the 25KG chocolate.Secondary is aging: it is aging that the semi-finished product after dressing is finished push aging chamber, and 15 ℃ of aging temperature, relative humidity be less than 50%, ageing time 15 hours.Polishing: after the aging end of secondary, semi-finished product are poured into polishing in the polishing pot, every 100Kg joins 50 gram polishing agents and 30 gram anti-blushing agents, throws to till surface-brightening, obtains chocolate potato ball.Packing: the storehouse of packing into of the chocolate potato bag after polishing is finished gets final product.
Embodiment 5:
Raw material is checked and accepted: select fresh, thickness is moderate, without the high-quality pachyrhizus (Ipomoea batatas or purple potato) of disease and pest as raw material; Clean: use the flowing water rinsing, wash away dust, silt and the microorganism etc. on pachyrhizus surface; Peeling shaping:, with the artificial peeling of cleaned pachyrhizus or machine barking, reject defective part, make the clean immaculate in pachyrhizus surface; With will the rectificate 7mm of clean pachyrhizus of having dug according to product, wide 4-8cm, the strip that high 1cm is square; Soak: orthopedic ground sugar-preserved gourd is put into clear water soak, 500 jin of pachyrhizuses are joined the 70g sodium pyrosulfite, add water logging and do not have the ground sugar-preserved gourd to be degree, and extremely the starch in sugar-preserved gourd, worm's ovum, a small amount of silt etc. clean up.Boiling: the ground sugar-preserved gourd that will be dipped into to a certain degree is put into boiling in jacketed pan, till boiling.Making beating: sugar-preserved gourd limit, the ground making beating that will boil, limit are filtered and are obtained the pachyrhizus slurry; Batching, auxiliary material are checked and accepted: the various batchings of having checked and accepted are processed by instructions for use, then the ratio in following weight ratio prepares: by 500 jin of (250 kilograms) pachyrhizus slurries, join white granulated sugar 30kg, citric acid 200g, potassium sorbate 10g, glucose syrup 30kg, powdered glucose 30kg, carragheen 3kg, mix; Boiling: the above-mentioned material for preparing is added jacketed pan, add water appropriate, boil to 110 ℃ of temperature, pick up.Moulding: the above-mentioned material that will boil is put into moulding on former becomes former base; Once baking: will be above-mentioned boil, the former base of forming is placed on the baking vehicle frame, advances hothouse baking, 90 ℃ of temperature, time 8h, the main moisture that it is inner evaporates; Cooling: the semi-finished product after once toasting are placed on the semi-finished product storeroom, make its natural normal temperature cooling, and the time is 16 hours; Secondary baking: the semi-finished product of cool to room temperature are advanced to shift onto barn again carry out secondary baking, 85 ℃ of baking temperatures, time 15h, obtain fuse; Once aging: will toast fuse after finishing and push aging and carry out agingly, 15 ℃ of aging temperature, relative humidity be less than 50%, ageing time 24 hours.Chocolate-coated: the fuse after chocolate and aging end is poured in coating pan and advanced dressing processing, and the dressing room temperature is less than 15 ℃, and humidity is less than 50%, and every 100Kg fuse is joined the 25KG chocolate.Secondary is aging: it is aging that the semi-finished product after dressing is finished push aging chamber, and 15 ℃ of aging temperature, relative humidity be less than 50%, ageing time 16 hours.Polishing: after the aging end of secondary, semi-finished product are poured into polishing in the polishing pot, every 100Kg joins 50 gram polishing agents and 30 gram anti-blushing agents, throws to till surface-brightening, obtains chocolate potato ball.Packing: the storehouse of packing into of the chocolate potato bag after polishing is finished gets final product.
Claims (1)
1. the manufacture craft of a chocolate potato ball is characterized in that: carry out successively following steps:
A: select pachyrhizus;
B: clean pachyrhizus;
C: will be cut into the ground sugar-preserved gourd after the pachyrhizus peeling;
D: the ground sugar-preserved gourd is soaked in clear water;
E: the ground sugar-preserved gourd after soaking cleans;
F: the ground sugar-preserved gourd after cleaning carries out boiling;
G: the ground sugar-preserved gourd after boiling is pulled an oar and become the pachyrhizus slurry;
H: material is mixed and stirs evenly by following weight portion: pachyrhizus slurry 250, white granulated sugar 20-30, citric acid 0.1-0.2, potassium sorbate 0.01, glucose syrup 20-30, powdered glucose 20-30, carragheen 1-3;
I: the material that the H step is prepared adds water appropriate, boils to temperature 105-110 ℃, picks up;
J: the pachyrhizus of I step process slurry is shaped to the former base of fuse;
K: once baking: the former base of fuse is toasted in barn, temperature 85-90 ℃, time 8-10 hour, obtain the fuse semi-finished product;
L: cooling: the fuse semi-finished product nature normal temperature after once toasting is cooling, and the time is 12-16 hour;
M: secondary baking: the fuse semi-finished product of cool to room temperature are carried out secondary baking at barn again, baking temperature 75-85 ℃, time 15-16 hour, obtain fuse;
N: once aging: will toast fuse after finishing push aging carry out aging, aging temperature 13-15 ℃, relative humidity is less than 50%, ageing time 12-24 hour;
O: chocolate-coated: the fuse after chocolate and aging end is poured in coating pan and carried out dressing processing, and the dressing room temperature is less than 15 ℃, and humidity is less than 50%, and fuse and chocolate weight portion are fuse 100, chocolate 20-30;
P: secondary is aging: the fuse after dressing is finished pushes aging aging 12-16 hour;
Q: polishing: after the aging end of secondary, fuse is poured into polishing in the polishing pot, weight portion is: fuse 100, and polishing agent 0.05, anti-blushing agent 0.03, till being polished to the core surface light, obtain chocolate potato ball;
R: packing: the chocolate potato bag dress after polishing is finished.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103268686A CN103393047A (en) | 2013-07-31 | 2013-07-31 | Preparation process of chocolate sweet potato balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103268686A CN103393047A (en) | 2013-07-31 | 2013-07-31 | Preparation process of chocolate sweet potato balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103393047A true CN103393047A (en) | 2013-11-20 |
Family
ID=49556956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103268686A Pending CN103393047A (en) | 2013-07-31 | 2013-07-31 | Preparation process of chocolate sweet potato balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103393047A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976414A (en) * | 2014-05-30 | 2014-08-13 | 东北农业大学 | Core-injected lotus seed coated with chocolate and preparation method thereof |
| CN104222913A (en) * | 2014-10-09 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Method for making chocolate sweet potato dessert |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1142322A (en) * | 1996-07-24 | 1997-02-12 | 卢勇 | Jujube chocolate |
| CN102342454A (en) * | 2011-10-01 | 2012-02-08 | 江苏派乐滋食品有限公司 | Multilayer coated fruit and vegetable crisp |
| CN102630797A (en) * | 2012-05-17 | 2012-08-15 | 禹州市紫瑞薯制品厂 | Chocolate sweet potato bean food and preparation method thereof |
| CN102919777A (en) * | 2011-08-08 | 2013-02-13 | 重庆市合川区合双科技有限公司 | Manufacturing method of sweet potato ball |
| CN102934726A (en) * | 2012-11-15 | 2013-02-20 | 浙江司必林糖果有限公司 | Coating prune drop and producing method thereof |
| CN203040594U (en) * | 2012-11-30 | 2013-07-10 | 福建省好邻居食品工业有限公司 | Grain food chocolate |
-
2013
- 2013-07-31 CN CN2013103268686A patent/CN103393047A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1142322A (en) * | 1996-07-24 | 1997-02-12 | 卢勇 | Jujube chocolate |
| CN102919777A (en) * | 2011-08-08 | 2013-02-13 | 重庆市合川区合双科技有限公司 | Manufacturing method of sweet potato ball |
| CN102342454A (en) * | 2011-10-01 | 2012-02-08 | 江苏派乐滋食品有限公司 | Multilayer coated fruit and vegetable crisp |
| CN102630797A (en) * | 2012-05-17 | 2012-08-15 | 禹州市紫瑞薯制品厂 | Chocolate sweet potato bean food and preparation method thereof |
| CN102934726A (en) * | 2012-11-15 | 2013-02-20 | 浙江司必林糖果有限公司 | Coating prune drop and producing method thereof |
| CN203040594U (en) * | 2012-11-30 | 2013-07-10 | 福建省好邻居食品工业有限公司 | Grain food chocolate |
Non-Patent Citations (4)
| Title |
|---|
| 施国权: "抛光巧克力生产中的温湿度控制", 《食品科学》 * |
| 王福昌: "抛光巧克力豆工艺简介", 《食品工业》 * |
| 王福昌: "果仁巧克力制作新工艺", 《食品科学》 * |
| 蒋彩虹等: "抛光巧克力生产工艺的改进", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976414A (en) * | 2014-05-30 | 2014-08-13 | 东北农业大学 | Core-injected lotus seed coated with chocolate and preparation method thereof |
| CN103976414B (en) * | 2014-05-30 | 2016-01-20 | 东北农业大学 | A kind of preparation method of note core lotus seeds of outsourcing chocolate |
| CN104222913A (en) * | 2014-10-09 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Method for making chocolate sweet potato dessert |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102726540B (en) | Preparation method for leisure bean product multi-layer bean rolls | |
| CN103349146B (en) | Manufacturing process of potato ball with milk powder | |
| CN106551310A (en) | A kind of manufacture method of lily-lotus seed food Amylum Puerariae Radicis cake | |
| CN102048137A (en) | Convenient yam nutrition bar | |
| CN106561960A (en) | Preparation method for sugar-processed ginger slice | |
| CN107212335A (en) | The processing method and its production line of a kind of non-fried instant sweet potato slices | |
| CN104920567B (en) | A kind of red rice nutrition Layer cake and preparation method thereof | |
| CN103719720B (en) | A kind of wild asparagus smallage noodles and preparation method thereof | |
| CN105520096A (en) | Pumpkin steamed sponge cake with chicken broth and corn flavor and preparation method of pumpkin steamed sponge cake | |
| CN105361010A (en) | Yin-nourishing blood-tonifying tremella red bean fillet and preparation method thereof | |
| CN103393047A (en) | Preparation process of chocolate sweet potato balls | |
| CN104431723A (en) | Preparation method of fruit and vegetable New Year cake made from finely ground rice flour | |
| CN103349145B (en) | Preparation method of hard candy taking sweet potato as main raw material | |
| CN103583777A (en) | Processing method of apricot green plums | |
| CN103385345B (en) | Preparation process of potato ball wrapped with white sugar pellets | |
| CN103583976B (en) | Yam taro corn noodle and producing method thereof | |
| CN103989062A (en) | Rose-containing health noodle and making method thereof | |
| CN111000133A (en) | Nut fat-reducing noodles and preparation method thereof | |
| CN105076313A (en) | Soybean milk flavor chestnut pastry and preparation method thereof | |
| CN104068359A (en) | Preparation method for sweet potato conditioning food | |
| RU2728962C1 (en) | Method of confectionery products manufacturing | |
| KR20200027309A (en) | A process for the preparation of juk comprising sea cucumber and the juk prepared therefrom | |
| CN108157799A (en) | A kind of instant noodles with healthcare function and preparation method thereof | |
| CN106262098A (en) | A kind of production method of dry cucumber | |
| CN105815395A (en) | Health oat and carrot biscuits and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20131120 |