CN103478373A - Preparation method for chocolate peanut kernels - Google Patents
Preparation method for chocolate peanut kernels Download PDFInfo
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- CN103478373A CN103478373A CN201310376432.8A CN201310376432A CN103478373A CN 103478373 A CN103478373 A CN 103478373A CN 201310376432 A CN201310376432 A CN 201310376432A CN 103478373 A CN103478373 A CN 103478373A
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Abstract
The invention discloses a preparation method for chocolate peanut kernels. The chocolate peanut kernels are prepared from the following raw materials: 700-800 parts of sugar-coating peanut kernel, 100-150 parts of white granulated sugar, 50-80 parts of cocoa butter replacer, 30-60 parts of whole milk powder, 20-40 parts of vegetable oil, 0.1-0.4 parts of arabic gum. The preparation method for the chocolate peanut kernels comprises the following steps: firstly smashing the white granulated sugar and melting the cocoa butter substitute; putting other raw materials except for the peanut kernels into a refining mill and milling the other raw materials except for the peanut kernels to get white chocolate with the cocoa butter replacer; putting the peanut kernels into a coating machine, adding the white chocolate with the cocoa butter replacer into the coating machine and wrapping the peanut kernels; screening and polishing the chocolate peanut kernels, and then packaging and storing qualified products. The preparation method for the chocolate peanut kernels, provided by the invention, has the advantages that the technology is simple, the cost is low and the taste is fragrant, sweet and crisp; by virtue of putting the raw materials such as the white granulated sugar into the refining mill and milling the raw materials to get a white chocolate liquid which is wrapped on the peanut kernels, the chocolate peanut kernels have a good waterproof effect, and by virtue of adding the chocolate peanut kernels serving as a middle product into a body of ice cream, shaved ice and water ice, or adding the chocolate peanut kernels serving as an additive into the external crisp cover of the water ice, the crisp feeling can be kept for a longer time.
Description
Technical field
The present invention relates to a kind of preparation method of food, especially relate to the preparation method of a kind of chocolate peanut grain used as intermediate products.
Background technology
Numerous food product is adding man-hour, needs to add multiple intermediate products and is prepared burden, to obtain better mouthfeel.As the cake body of ice cream, water ice, ice congee and ice cream or outside crackling etc., if add some nutty particles, can make mouthfeel more unique, fragrant and sweet.But existing particle belongs to swelling product mostly, there is no water-proof function, the time is slightly longer, and particle will melt, and loses crisp sense.
Summary of the invention
The object of the present invention is to provide a kind of mouthfeel good and there is the preparation method of the chocolate peanut grain of water-proof function.
For achieving the above object, the present invention can take following technical proposals:
A kind of preparation method of chocolate peanut grain, bake decortication sugar-coat peanut grain, white granulated sugar, substitute of cocoa fat, whole milk powder, vegetable oil and Arabic gum by raw material and be prepared from according to the following weight parts proportioning, proportioning is: bake 700 ~ 800 parts of decortication sugar-coat peanut grains; 100 ~ 150 parts of white granulated sugars; 50 ~ 80 parts of substitute of cocoa fat; 30 ~ 60 parts of whole milk powders; 20 ~ 40 parts of vegetable oil; 0.1 ~ 0.4 part of Arabic gum.
A kind of preparation method of chocolate peanut grain is characterized in that: comprise the following steps:
1) white granulated sugar is pulverized, substitute of cocoa fat melts, and in peanut grain, foreign matter detects;
2) white sand Icing Sugar, substitute of cocoa fat, whole milk powder, vegetable oil are put into together with Arabic gum to refiner and ground to form white for the fat chocolate;
3) will bake decortication sugar-coat peanut grain and join in seed-coating machine, and second step be ground to gained white and for the fat chocolate, send in seed-coating machine and wrapped up;
4) peanut grain the 3rd step wrapped is screened, polishing; Through check, qualified finished product metering packing warehouse-in.
The invention has the advantages that technique is simple, with low cost, mouthfeel is fragrant and sweet crisp; White sand Icing Sugar, substitute of cocoa fat, whole milk powder, vegetable oil and Arabic gum are put into to refiner to grind to form white chocolate liquid and is wrapped in and bakes on decortication sugar-coat peanut particle, there is good waterproof effect, using it as intermediate products, be added in the cake body of ice cream, water ice, ice congee, ice cream, or, as the additive of the outside crackling of ice cream, can keep the crunchy sensation of long period.
The specific embodiment
Embodiment 1:
The preparation method of chocolate peanut grain of the present invention, it is to bake 0.2 part of decortication sugar-coat peanut grain 742 portions of (commercially available), 128 parts of white granulated sugar, 60 parts of substitute of cocoa fat, 40 parts of whole milk powders, 30 parts of vegetable oil (as peanut oil, sunflower oil, rapeseed oil, soya-bean oil, palm fibre oil, cocounut oil etc.), Arabic gum by raw material to be prepared from by the following method:
The first step, pulverize white granulated sugar, and substitute of cocoa fat melts, and in peanut grain, foreign matter detects;
Second step is put into refiner by white sand Icing Sugar, substitute of cocoa fat, whole milk powder, vegetable oil and is ground to form white for the fat chocolate together with Arabic gum;
The 3rd step, will bake decortication sugar-coat peanut grain and join in seed-coating machine, second step be ground to gained white and for the fat chocolate, send in seed-coating machine and wrapped up;
The 4th step, the peanut grain that the 3rd step is wrapped is screened, polishing; Through check, qualified finished product metering packing warehouse-in.
Embodiment 2:
The preparation method of chocolate peanut grain of the present invention, it is to bake 700 parts of decortication sugar-coat peanut grains by raw material; 100 parts of white granulated sugars; 50 parts of substitute of cocoa fat; 30 parts of whole milk powders; 20 parts of vegetable oil; 0.1 part of Arabic gum is prepared from according to the method in embodiment 1.
Following method is prepared from:
The first step, pulverize white granulated sugar, and substitute of cocoa fat melts, and in peanut grain, foreign matter detects;
Second step is put into refiner by white sand Icing Sugar, substitute of cocoa fat, whole milk powder, vegetable oil and is ground to form white for the fat chocolate together with Arabic gum;
The 3rd step, will bake decortication sugar-coat peanut grain and join in seed-coating machine, second step be ground to gained white and for the fat chocolate, send in seed-coating machine and wrapped up;
The 4th step, the peanut grain that the 3rd step is wrapped is screened, polishing; Through check, qualified finished product metering packing warehouse-in.
Embodiment 3:
The preparation method of chocolate peanut grain of the present invention, it is to bake 800 parts of decortication sugar-coat peanut grains by raw material; 150 parts of white granulated sugars; 80 parts of substitute of cocoa fat; 60 parts of whole milk powders; 40 parts of vegetable oil; 0.4 part of Arabic gum is prepared from according to the method in embodiment 1.
Following method is prepared from:
The first step, pulverize white granulated sugar, and substitute of cocoa fat melts, and in peanut grain, foreign matter detects;
Second step is put into refiner by white sand Icing Sugar, substitute of cocoa fat, whole milk powder, vegetable oil and is ground to form white for the fat chocolate together with Arabic gum;
The 3rd step, will bake decortication sugar-coat peanut grain and join in seed-coating machine, second step be ground to gained white and for the fat chocolate, send in seed-coating machine and wrapped up;
The 4th step, the peanut grain that the 3rd step is wrapped is screened, polishing; Through check, qualified finished product metering packing warehouse-in.
Claims (2)
1. the preparation method of a chocolate peanut grain, bake decortication sugar-coat peanut grain, white granulated sugar, substitute of cocoa fat, whole milk powder, vegetable oil and Arabic gum by raw material and be prepared from according to the following weight parts proportioning, proportioning is: bake 700 ~ 800 parts of decortication sugar-coat peanut grains; 100 ~ 150 parts of white granulated sugars; 50 ~ 80 parts of substitute of cocoa fat; 30 ~ 60 parts of whole milk powders; 20 ~ 40 parts of vegetable oil; 0.1 ~ 0.4 part of Arabic gum.
2. the preparation method of a chocolate peanut grain is characterized in that: comprise the following steps:
1) white granulated sugar is pulverized, substitute of cocoa fat melts, and in peanut grain, foreign matter detects;
2) white sand Icing Sugar, substitute of cocoa fat, whole milk powder, vegetable oil are put into together with Arabic gum to refiner and ground to form white for the fat chocolate;
3) will bake decortication sugar-coat peanut grain and join in seed-coating machine, and second step be ground to gained white and for the fat chocolate, send in seed-coating machine and wrapped up;
4) peanut grain the 3rd step wrapped is screened, polishing; Through check, qualified finished product metering packing warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310376432.8A CN103478373A (en) | 2013-08-27 | 2013-08-27 | Preparation method for chocolate peanut kernels |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310376432.8A CN103478373A (en) | 2013-08-27 | 2013-08-27 | Preparation method for chocolate peanut kernels |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478373A true CN103478373A (en) | 2014-01-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310376432.8A Pending CN103478373A (en) | 2013-08-27 | 2013-08-27 | Preparation method for chocolate peanut kernels |
Country Status (1)
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| CN (1) | CN103478373A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932084A (en) * | 2014-04-05 | 2014-07-23 | 豆一玲 | Chocolate and red jujube pulp and preparation method thereof |
| CN106072318A (en) * | 2016-06-16 | 2016-11-09 | 新疆康瑞奇食品有限公司 | A kind of technological process of production of peanut yoghourt bean |
| CN106306271A (en) * | 2016-08-22 | 2017-01-11 | 洽洽食品股份有限公司 | Yoghurt-flavored nut chocolate and preparation method thereof |
-
2013
- 2013-08-27 CN CN201310376432.8A patent/CN103478373A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932084A (en) * | 2014-04-05 | 2014-07-23 | 豆一玲 | Chocolate and red jujube pulp and preparation method thereof |
| CN106072318A (en) * | 2016-06-16 | 2016-11-09 | 新疆康瑞奇食品有限公司 | A kind of technological process of production of peanut yoghourt bean |
| CN106306271A (en) * | 2016-08-22 | 2017-01-11 | 洽洽食品股份有限公司 | Yoghurt-flavored nut chocolate and preparation method thereof |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |