CN104222449A - Chocolate product containing crisp ingredients - Google Patents
Chocolate product containing crisp ingredients Download PDFInfo
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- CN104222449A CN104222449A CN201410477646.9A CN201410477646A CN104222449A CN 104222449 A CN104222449 A CN 104222449A CN 201410477646 A CN201410477646 A CN 201410477646A CN 104222449 A CN104222449 A CN 104222449A
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- chocolate
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- oatmeal
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Abstract
A chocolate product containing crisp ingredients comprises chocolate and the crisp ingredients, wherein the content of the chocolate ranges from 20%-60%, and the content of the crisp ingredients ranges from 40%-80%. According to the chocolate product, conventional chocolate and crisp and nutritional oatmeal or other crisp grains are combined proportionally, and a crisp and sweet feeling is brought to a consumer; and besides, due to the simple process steps and the relatively cheap raw materials, the chocolate product can accord with the purchasing power of most consumers.
Description
Technical field
The present invention relates to a kind of nutrition chocolate bringing crunchy sensation to be subject to and preparation method thereof.
Background technology
Chocolate symbol is romantic, be concerned about, like and happy, and the local flavor of its uniqueness and mouthfeel, extremely consumer likes always.Along with growth in the living standard, the product that crunchy sensation is subject to can be brought, more and more by the favor of people.
Traditional chocolate, as chocolate in plate and chocolate cream, being all make it to melt with oral temperature by chewing, cannot bringing crunchy sensation; Traditional chocolate goods add fruit, cocoa bean, coffee etc. usually, and this series products also cannot bring crunchy sensation.Other chocolates as: kernel dressing is chocolate, waffle is chocolate, because addition is less, about about 10%, crunchy sensation is not obvious, and the manufacture craft of complexity and higher cost of material, causes price higher, causes the consumer group less.
Summary of the invention
The object of the present invention is to provide a kind of chocolate that crunchy sensation can be brought to be subject to and preparation method thereof.The oatmeal of traditional chocolate and crisp nutrition or other crisp cereal are combined by this chocolate by a certain percentage, bring the impression of consumer's crisp sweet.
For reaching above-mentioned purpose, the present invention adopts following technical scheme:
A chocolate containing crisp composition, comprising: chocolate and crisp composition, described chocolate content range is 20-60%, and crisp component content scope is 40-80%.
Further, described chocolate also comprises chocolate coating, and described with in the chocolate of chocolate coating, described chocolate content range is 20-50%, crisp component content scope is 20-70%, and chocolate coating content range is: 10-40%; The molten point of described chocolate is 5-37 DEG C.
Further, described with in the chocolate of chocolate coating, chocolate content range is 20-50%, and crisp component content scope is 20-70%, and being coated with clothing layer content range is 10-30%, comprises the broken kernel of 0-12% at described crisp composition.
Further, described chocolate is that substitute of cocoa fat is chocolate, cocoa butter is chocolate, one or more combination in milk chocolate, and the fusing point of described chocolate is at 5-37 DEG C, and fineness is at 15-37 μm.
Further, described crisp composition is oat, puffed cereal, broken kernel, cake do in one or more combination, described crisp composition proportion is less than or equal to 0.4g/cm
3.Contained oatmeal, can be divided into pure oatmeal and mixed type oatmeal.Pure oatmeal refers to list with wheat classes such as oat, barley, wheat, buckwheats for raw material, and what the instant or heating of making through pulverizing the technique such as (or not pulverizing), slaking, compression molding, drying ate can brew shaped package food.Mixed type oatmeal refers to cereals such as oat, barley, wheat, buckwheat, corn, rice for raw material, add the auxiliary material such as (or not adding) milk essence, vegetable fat powder, sugar, through the techniques such as pulverizing, slaking, compressing tablet, drying make instant can brew shaped package food.Oatmeal monolithic areal extent is at 0.25-0.5cm
2, thickness range is at 0.5-0.6mm, and proportion is less than or equal to 0.4g/cm
3, moisture is less than 1%, and at 20 DEG C, oatmeal drying is crisp, do not stick to one's teeth.
Contained puffed cereal, refers to by rice meal, wheat flour, mung bean flour, red bean powder, through expanded spherical cereal products.Particle diameter range is at 2-3mm, and proportion is less than or equal to 0.4g/cm
3, moisture is less than 1%, and full grains, size are even, crispy in taste, does not stick to one's teeth.
Other crisp things are that moisture is less than 2%, and proportion is at 0.4g/cm
3and following puff.As dry in small steamed bun, cake, purple sweet potato chips, freeze-drying mung bean, freeze-drying red bean, extract of malt and milk fine grained chippings etc.
Further, moisture≤5% in described chocolate, fat content >=15%.
Further, described chocolate formula:
| Material name | Formula ratio |
| Powdered sugar/xylitol | 20-42％ |
| DEXTROSE ANHYDROUS | 0-10％ |
| Grease (pure fat, for fat) | 20-45％ |
| Maltodextrin | 0-3.4％ |
| Whey powder | 0-10％ |
| Oatmeal powder | 10-40％ |
| Whole milk powder | 0-40％ |
| Anhydrous butter oil | 0-10％ |
| Cocoa power | 0-20％ |
| Polyglycerol polyricinoleate | 0-0.3％ |
| Soybean lecithin | 0-0.5％ |
| Milk flavour | 0-0.5％ |
Grease in above-mentioned formula is pure fat or combines for one or both in fat,
Pure fat refers to natural cocoa butter, refers to substitute of cocoa fat for fat.
Further, described crisp composition:
| Sequence number | Title |
| 1 | Oatmeal |
| 2 | Crisp rice |
| 3 | Small steamed bun |
| 4 | Extract of malt and milk comminutions |
| 5 | Purple sweet potato chips/black rice sheet |
| 6 | Broken kernel |
| 7 | Cake is done |
| 8 | Freeze-drying mung bean/red bean |
| 9 | Freeze-drying pulp |
Described crisp composition is the one or more combination in above-mentioned substance.
Making programme:
1. raw material prepares: the preparation of the raw materials such as powdered sugar, oatmeal powder,
2. chocolate fine grinding: fineness below 37 μm,
3. chocolate insulation: holding temperature at about 45 DEG C,
4. mix: chocolate mixes in proportion with oatmeal or other crisp cereal,
5. shaping:,
6. cooling and demolding,
7. coating or non-coating
8. pack.
A kind of chocolate of crisp sweet can be obtained by technique scheme.
Adopt technique scheme, the oatmeal of traditional chocolate and crisp nutrition or other crisp cereal are combined by the present invention's this chocolate by a certain percentage, bring the impression of consumer's crisp sweet.In addition, because of its simple processing step and relatively cheap raw material, the purchasing power of most consumers can be met.
Accompanying drawing explanation
Fig. 1 is the embodiment of the present invention one schematic diagram;
Fig. 2 is the embodiment of the present invention two schematic diagram;
Fig. 3 is present invention process schematic flow sheet.
Detailed description of the invention
In order to make technical problem to be solved by this invention, technical scheme and beneficial effect clearly, understand, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
As Figure 1-3:
Embodiment 1:
Described chocolate formula:
Described chocolate formula:
| Material name | Content |
| Chocolate | 60％ |
| Crisp cereal (oat) | 40％ |
| Flavoring essence | 0 |
By 27% powdered sugar, 38% cocoa butter, 3.5% maltodextrin, 3% whey powder, 2% whole milk powder, 4% DEXTROSE ANHYDROUS, 2% anhydrous butter oil, 20% oatmeal, 0.4% emulsion stabilizer, 0.1% flavoring essence, drop into chocolate fine grinding cylinder, refine to fineness below 37 μm chocolate mass.
Chocolate mass is mixed in proportion (mixture proportion≤0.65g/cm with oatmeal
3, moisture≤5%, fat content>=15%), shaping, cooling, the demoulding, selected, packaging warehouse-in.Embodiment 2:
Described chocolate formula:
Described chocolate formula:
| Material name | Content |
| Chocolate | 60％ |
| Crisp cereal (black oat) | 40％ |
| Flavoring essence | 0 |
In example 2 by 31% powdered sugar, 34% grease, 3.5% maltodextrin, 3% whey powder, 2% whole milk powder, 4% DEXTROSE ANHYDROUS, 2% anhydrous butter oil, 4% oatmeal, 16% cocoa power, 0.4% emulsion stabilizer, 0.1% flavoring essence, drop into chocolate fine grinding cylinder, refine to fineness below 37 μm chocolate mass.
Chocolate mass is mixed in proportion (mixture proportion≤0.65g/cm with black oatmeal
3, moisture≤5%, fat content>=15%), shaping, cooling, the demoulding, selected, packaging warehouse-in.Embodiment 3:
Described chocolate formula:
Described chocolate formula:
| Material name | Content |
| Chocolate | 50％ |
| Crisp cereal (crisp rice) | 50％ |
| Flavoring essence | 0 |
In embodiment 3 by 27% powdered sugar, 38% cocoa butter, 3.5% maltodextrin, 3% whey powder, 2% whole milk powder, 4% DEXTROSE ANHYDROUS, 2% anhydrous butter oil, 20% oatmeal, 0.4% emulsion stabilizer, 0.1% flavoring essence, drop into chocolate fine grinding cylinder, refine to fineness below 37 μm chocolate mass.
Chocolate mass is mixed (mixture proportion≤0.65g/cm in proportion with spherical crisp rice
3, moisture≤5%, fat content>=15%), shaping, cooling, the demoulding, selected, packaging warehouse-in.
Embodiment 4:
Described chocolate formula:
| Material name | Formula ratio |
| Powdered sugar/xylitol | 31％ |
| DEXTROSE ANHYDROUS | 4％ |
| Grease (pure fat, for fat) | 34％ |
| Maltodextrin | 3.5％ |
| Whey powder | 3％ |
| Oatmeal powder | 12％ |
| Whole milk powder | 2％ |
| Anhydrous butter oil | 2％ |
| Cocoa power | 8％ |
| Polyglycerol polyricinoleate | 0.1％ |
| Soybean lecithin | 0.3％ |
| Vanilla extract | 0.1％ |
Described chocolate formula:
| Material name | Content |
| Chocolate | 50％ |
| Crisp cereal (crisp rice) | 50％ |
| Flavoring essence | 0 |
In example 4 by 31% powdered sugar, 34% cocoa butter, 3.5% maltodextrin, 3% whey powder, 2% whole milk powder, 4% DEXTROSE ANHYDROUS, 2% anhydrous butter oil, 12% oatmeal, 8% cocoa power, 0.4% emulsion stabilizer, 0.1% flavoring essence, drop into chocolate fine grinding cylinder, refine to fineness below 37 μm chocolate mass.
Chocolate mass is mixed (mixture proportion≤0.65g/cm in proportion with spherical crisp rice
3, moisture≤5%, fat content>=15%), shaping, cooling, the demoulding, selected, packaging warehouse-in.Embodiment 5:
Described chocolate formula:
| Material name | Formula ratio |
| Powdered sugar/xylitol | 27％ |
| DEXTROSE ANHYDROUS | 4％ |
| Grease (pure fat, for fat) | 38％ |
| Maltodextrin | 3.5％ |
| Whey powder | 3％ |
| Oatmeal powder | 20％ |
| Whole milk powder | 2％ |
| Anhydrous butter oil | 2％ |
| Cocoa power | 0 |
| Polyglycerol polyricinoleate | 0.1％ |
| Soybean lecithin | 0.3％ |
| Milk flavour | 0.1％ |
Described chocolate formula:
| Material name | Content |
| Chocolate | 50％ |
| Crisp cereal (oat) | 30％ |
| Crisp cereal (crisp rice) | 20％ |
| Flavoring essence | 0 |
By 27% powdered sugar, 38% cocoa butter, 3.5% maltodextrin, 3% whey powder, 2% whole milk powder, 4% DEXTROSE ANHYDROUS, 2% anhydrous butter oil, 20% oatmeal, 0.4% emulsion stabilizer, 0.1% flavoring essence in embodiment 5, drop into chocolate fine grinding cylinder, refine to fineness below 37 μm chocolate mass.
Chocolate mass is mixed (mixture proportion≤0.65g/cm in proportion with oatmeal, spherical crisp rice
3, moisture≤5%, fat content>=15%), shaping, cooling, the demoulding, selected, packaging warehouse-in.
Embodiment 6
Described chocolate formula:
Described chocolate formula:
| Material name | Content |
| Chocolate | 40％ |
| Crisp cereal (black oat) | 32％ |
| Chocolate coating | 28％ |
| Flavoring essence | 0 |
By 31% powdered sugar, 34% grease, 3.5% maltodextrin, 3% whey powder, 2% whole milk powder, 4% DEXTROSE ANHYDROUS, 2% anhydrous butter oil, 4% oatmeal, 16% cocoa power, 0.4% emulsion stabilizer, 0.1% flavoring essence in embodiment 6, drop into chocolate fine grinding cylinder, refine to fineness below 37 μm chocolate mass.
Chocolate mass is mixed in proportion (mixture proportion≤0.65g/cm with black oatmeal
3, moisture≤5%, fat content>=15%), shaping, cooling, the demoulding, coating, selected, packaging warehouse-in.
Above-mentioned explanation illustrate and describes the preferred embodiments of the present invention, as previously mentioned, be to be understood that the present invention is not limited to the form disclosed by this paper, should not regard the eliminating to other embodiments as, and can be used for other combinations various, amendment and environment, and can in invention contemplated scope described herein, changed by the technology of above-mentioned instruction or association area or knowledge.And the change that those skilled in the art carry out and change do not depart from the spirit and scope of the present invention, then all should in the protection domain of claims of the present invention.
Claims (8)
1. the chocolate containing crisp composition, it is characterized in that: comprising: chocolate and crisp composition, described chocolate content range is 20-60%, and crisp component content scope is 40-80%.
2. a kind of chocolate containing crisp composition as claimed in claim 1, it is characterized in that: described chocolate also comprises chocolate coating, described with in the chocolate of chocolate coating, described chocolate content range is 20-50%, crisp component content scope is 20-70%, and chocolate coating content range is: 10-40%; The molten point of described chocolate is 5-37 DEG C.
3. a kind of chocolate containing crisp composition as claimed in claim 2, it is characterized in that: described with in the chocolate of chocolate coating, chocolate content range is 20-50%, crisp component content scope is 20-70%, being coated with clothing layer content range is 10-30%, comprises the broken kernel of 0-12% at described crisp composition.
4. a kind of chocolate containing crisp composition as described in claim 1,2 or 3, it is characterized in that: described chocolate is that substitute of cocoa fat is chocolate, cocoa butter one or more combination chocolate, the fusing point of described chocolate is at 5-37 DEG C, and fineness is at 15-37 μm.
5. a kind of chocolate containing crisp composition as described in claim 1,2 or 3, is characterized in that: described crisp composition is oat, puffed cereal, broken kernel, cake do in one or more combination.
6. a kind of chocolate containing crisp composition as described in claim 1,2 or 3, is characterized in that: moisture≤5% in described chocolate, fat content >=15%.
7. a kind of chocolate containing crisp composition as described in claim 1,2 or 3, is characterized in that: described chocolate formula:
Grease in above-mentioned formula is pure fat or combines for one or both in fat,
Pure fat refers to natural cocoa butter, refers to substitute of cocoa fat for fat.
8. a kind of chocolate containing crisp composition as described in claim 1,2 or 3, is characterized in that: described crisp composition:
Described crisp composition is the one or more combination in above-mentioned substance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410477646.9A CN104222449A (en) | 2014-09-18 | 2014-09-18 | Chocolate product containing crisp ingredients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410477646.9A CN104222449A (en) | 2014-09-18 | 2014-09-18 | Chocolate product containing crisp ingredients |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104222449A true CN104222449A (en) | 2014-12-24 |
Family
ID=52212059
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410477646.9A Pending CN104222449A (en) | 2014-09-18 | 2014-09-18 | Chocolate product containing crisp ingredients |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104222449A (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432904A (en) * | 2015-12-10 | 2016-03-30 | 金健米业股份有限公司 | Coarse cereal-flavored chocolate and preparation method thereof |
| CN105533083A (en) * | 2015-12-11 | 2016-05-04 | 临沂顺成食品有限公司 | Novel egg cup chocolate and production method thereof |
| CN105595168A (en) * | 2015-09-07 | 2016-05-25 | 福建省麦德好食品工业有限公司 | Nutritional cereal breakfast and preparation method thereof |
| CN105815519A (en) * | 2016-03-23 | 2016-08-03 | 内蒙古利诚实业有限公司 | Crisp fragrant rice and cheese food and production process thereof |
| CN106343366A (en) * | 2016-08-30 | 2017-01-25 | 郑州荣利达生物科技有限公司 | Expanded powder with egg flavor smell, chocolate of empyreumatique egg smell and preparing method |
| CN106343124A (en) * | 2016-08-29 | 2017-01-25 | 中卫市金帝冷冻食品有限责任公司 | Purple sweet potato chocolate crisp and preparing method thereof |
| CN106376693A (en) * | 2016-08-29 | 2017-02-08 | 中卫市金帝冷冻食品有限责任公司 | Mung bean chocolate crackling and production method thereof |
| CN106387244A (en) * | 2016-08-29 | 2017-02-15 | 中卫市金帝冷冻食品有限责任公司 | Red bean-chocolate crisps and preparation method thereof |
| CN106615506A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Low-sugar-content purple-sweet-potato chocolate and preparation method thereof |
| CN107027941A (en) * | 2017-04-14 | 2017-08-11 | 陈金苗 | A kind of preparation method of nut chocolate product |
| CN108142491A (en) * | 2018-02-28 | 2018-06-12 | 洽洽食品股份有限公司 | A kind of nut cake and preparation method thereof |
| CN108740241A (en) * | 2018-05-15 | 2018-11-06 | 南京喜之郎食品有限公司 | A kind of chocolate Pizza food and preparation method thereof |
| CN111084264A (en) * | 2019-12-30 | 2020-05-01 | 可可琳纳食品海门有限公司 | Chocolate sauce formula of crispy chocolate |
| CN112056440A (en) * | 2020-09-03 | 2020-12-11 | 可可琳纳食品海门有限公司 | Method for making crisp black chocolate beans |
| CN112602749A (en) * | 2020-12-15 | 2021-04-06 | 福建达利食品科技有限公司 | Chocolate-flavored coating cake with scattered biscuit pieces on surface and making method thereof |
| CN112640939A (en) * | 2020-12-15 | 2021-04-13 | 福建达利食品科技有限公司 | Chocolate-flavored coating cake with puffed cereal grains scattered on surface and making method thereof |
| CN112640940A (en) * | 2020-12-15 | 2021-04-13 | 福建达利食品科技有限公司 | Chocolate-flavored coated biscuit with puffed cereal grains scattered on surface and preparation method thereof |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595168A (en) * | 2015-09-07 | 2016-05-25 | 福建省麦德好食品工业有限公司 | Nutritional cereal breakfast and preparation method thereof |
| CN105432904A (en) * | 2015-12-10 | 2016-03-30 | 金健米业股份有限公司 | Coarse cereal-flavored chocolate and preparation method thereof |
| CN105533083A (en) * | 2015-12-11 | 2016-05-04 | 临沂顺成食品有限公司 | Novel egg cup chocolate and production method thereof |
| CN105815519A (en) * | 2016-03-23 | 2016-08-03 | 内蒙古利诚实业有限公司 | Crisp fragrant rice and cheese food and production process thereof |
| CN106343124A (en) * | 2016-08-29 | 2017-01-25 | 中卫市金帝冷冻食品有限责任公司 | Purple sweet potato chocolate crisp and preparing method thereof |
| CN106376693A (en) * | 2016-08-29 | 2017-02-08 | 中卫市金帝冷冻食品有限责任公司 | Mung bean chocolate crackling and production method thereof |
| CN106387244A (en) * | 2016-08-29 | 2017-02-15 | 中卫市金帝冷冻食品有限责任公司 | Red bean-chocolate crisps and preparation method thereof |
| CN106343366A (en) * | 2016-08-30 | 2017-01-25 | 郑州荣利达生物科技有限公司 | Expanded powder with egg flavor smell, chocolate of empyreumatique egg smell and preparing method |
| CN106615506A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Low-sugar-content purple-sweet-potato chocolate and preparation method thereof |
| CN107027941A (en) * | 2017-04-14 | 2017-08-11 | 陈金苗 | A kind of preparation method of nut chocolate product |
| CN108142491A (en) * | 2018-02-28 | 2018-06-12 | 洽洽食品股份有限公司 | A kind of nut cake and preparation method thereof |
| CN108740241A (en) * | 2018-05-15 | 2018-11-06 | 南京喜之郎食品有限公司 | A kind of chocolate Pizza food and preparation method thereof |
| CN111084264A (en) * | 2019-12-30 | 2020-05-01 | 可可琳纳食品海门有限公司 | Chocolate sauce formula of crispy chocolate |
| CN111084264B (en) * | 2019-12-30 | 2023-06-02 | 可可琳纳食品海门有限公司 | Chocolate sauce of crisp chocolate |
| CN112056440A (en) * | 2020-09-03 | 2020-12-11 | 可可琳纳食品海门有限公司 | Method for making crisp black chocolate beans |
| CN112602749A (en) * | 2020-12-15 | 2021-04-06 | 福建达利食品科技有限公司 | Chocolate-flavored coating cake with scattered biscuit pieces on surface and making method thereof |
| CN112640939A (en) * | 2020-12-15 | 2021-04-13 | 福建达利食品科技有限公司 | Chocolate-flavored coating cake with puffed cereal grains scattered on surface and making method thereof |
| CN112640940A (en) * | 2020-12-15 | 2021-04-13 | 福建达利食品科技有限公司 | Chocolate-flavored coated biscuit with puffed cereal grains scattered on surface and preparation method thereof |
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Application publication date: 20141224 |