CN105533083A - Novel egg cup chocolate and production method thereof - Google Patents
Novel egg cup chocolate and production method thereof Download PDFInfo
- Publication number
- CN105533083A CN105533083A CN201510913092.7A CN201510913092A CN105533083A CN 105533083 A CN105533083 A CN 105533083A CN 201510913092 A CN201510913092 A CN 201510913092A CN 105533083 A CN105533083 A CN 105533083A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- egg
- hypanthium
- novel
- egg cup
- 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
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 13
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 13
- 235000020232 peanut Nutrition 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims description 2
- 229940110456 cocoa butter Drugs 0.000 claims description 2
- 235000019868 cocoa butter Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 239000012634 fragment Substances 0.000 claims description 2
- 235000010439 isomalt Nutrition 0.000 claims description 2
- 239000000905 isomalt Substances 0.000 claims description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims description 2
- 238000007670 refining Methods 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 229940083466 soybean lecithin Drugs 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000008939 whole milk Nutrition 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 238000010586 diagram Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 230000037006 agalactosis Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/502—Products with edible or inedible supports
- A23G1/507—Products with edible support, e.g. a cornet
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention discloses novel egg cup chocolate and a production method thereof. The egg cup chocolate is prepared through the following steps: mixing chocolate, peanut kernels and crispy rice balls and then pouring the mixture into a mould which is same as an egg cup in the aspect of inner capacity, cooling, demoulding, putting in the egg cup, heating to solidify, cooling, mounting patterns, and packaging to obtain the novel food which is attractive in appearance, unique in taste and rich in nutrient. The raw materials of the novel egg cup chocolate are five cereals harmless to the human body, and do not generated matters harmful to the human body after the processing, so that the effects of being balanced in nutrition, healthy and delicious are achieved.
Description
Technical field
The invention belongs to leisure food production field, particularly relate to a kind of egg hypanthium fills chocolate, kernel (shelled peanut), crisp rice ball mix one Speciality Foods and manufacture method thereof.
Background technology
Chocolate containing the several mineral materials such as protein and calcium, phosphorus, magnesium, iron, its mouthfeel is unique to be liked by increasing.Peanut nutrition enriches, containing multivitamin, lecithin, Argine Monohydrochloride, choline and oleic acid, stearic acid etc.Peanut still good Chinese medicine simply, the disease such as, taste imbalance sallow to malnutritive anaemia, cough asthma due to excessive phlegm, the dry constipation of intestines, agalactosis all has good dietary function.Because it is of high nutritive value, eat and promoted longevity, therefore be otherwise known as " Longevity ".Egg hypanthium and crisp rice ball raw materials used be all that the five cereals such as corn, rice useful to human body are made.Chocolate, shelled peanut and five cereals, through ingenious collocation, are made aesthetic in appearance, and mouthfeel is unique, nutritious novel product.
Summary of the invention
Problem to be solved by this invention is to provide a kind of comprehensive nutrition, the egg hypanthium that aesthetic in appearance, mouthfeel is unique is chocolate.
Another object of the present invention is to provide a kind of production method of egg hypanthium chocolate.
The object of the invention is to be achieved through the following technical solutions, this egg hypanthium chocolate chocolate, shelled peanut, the mixing of crisp rice ball is poured into in the equirotal mould of egg hypanthium inner capacities, and cooling, the demoulding, then puts in egg hypanthium.
Described chocolate formula: white sugar powder 40%, cocoa butter 16%, refining vegetable oil 15.6%, whole milk powder 13%, cocoa power 10%, cocoa liquor 5%, soybean lecithin 0.4%.
Described egg hypanthium formula: wheat flour 40%, corn flour 15%, isomalt 4.94%, calcium carbonate 0.02%, sodium acid carbonate 0.04%, water 40%, stirs into powder slurry egg braceing machine and make egg hypanthium.
Described crisp rice ball formula: rice meal 70%, cornstarch 15%, wheat flour 10%, corn powder 4.97%, calcium carbonate 0.03%, with the crisp rice ball of the expanded one-tenth of twin-screw Bulking Machine.
Described shelled peanut fries, and breaks into the fragment of 0.6cm with beating crusher.
Egg hypanthium chocolate and production method:
Above cooked egg hypanthium chocolate, shelled peanut, crisp rice ball are entered drying room, and temperature controls at 50 DEG C-55 DEG C, and chocolate bar is bonded together with egg hypanthium after melting.
Above cooked egg holder chocolate is put into air-conditioned room cooling, temperature controls at 18 DEG C-20 DEG C, time 30min.
Above semi-finished product are put on machine for coating of embossed layer mould, mount an English alphabet "
", finished product packing after cooling.
Shelled peanut, crisp rice ball, chocolate mixing are loaded egg hypanthium by beneficial effect the present invention of the present invention, add and mount flower, make aesthetic in appearance, that mouthfeel is unique, nutritious novel foodstuff.The present invention's raw material used is harmless five cereals, also can not produce harmful material, reach health delicious effect balanced in nutrition after processing.
Embodiments of the invention are described in detail below in conjunction with accompanying drawing
Fig. 1 is egg hypanthium schematic diagram of the present invention
Fig. 2 is chocolate egg holder model schematic of the present invention
Fig. 3 is the chocolate schematic diagram of egg hypanthium of the present invention
Fig. 4 is band of the present invention
the chocolate schematic diagram of egg hypanthium of type.
Detailed description of the invention
As shown in Figure 1,2,3, 4, select appropriate chocolate mass, shelled peanut, the mixing of crisp rice ball raw material, be poured into in the equirotal mould of egg hypanthium inner capacities, cooling, the demoulding; Load in egg hypanthium, enter drying room, temperature controls at 55 DEG C, and chocolate bar is bonded together with egg hypanthium after melting; Then put it into air-conditioned room cooling, temperature controls at 20 DEG C, time 30min; Above semi-finished product are put on machine for coating of embossed layer mould, mount an English alphabet "
", finished product packing after cooling.
Claims (6)
1. a Novel egg hypanthium is chocolate, it is characterized in that this egg hypanthium chocolate chocolate, shelled peanut, the mixing of crisp rice ball is poured into in the equirotal mould of egg hypanthium inner capacities, cools, the demoulding, then in threading egg hypanthium.
2. a kind of Novel egg hypanthium according to claim 1 is chocolate, it is characterized in that described chocolate formula: white sugar powder 40%, cocoa butter 16%, refining vegetable oil 15.6%, whole milk powder 13%, cocoa power 10%, cocoa liquor 5%, soybean lecithin 0.4%.
3. a kind of Novel egg hypanthium according to claim 1 is chocolate, it is characterized in that described egg hypanthium formula: wheat flour 40%, corn flour 15%, isomalt 4.94%, calcium carbonate 0.02%, sodium acid carbonate 0.04%, water 40%, stirs into powder slurry egg braceing machine and makes egg hypanthium.
4. a kind of Novel egg hypanthium according to claim 1 is chocolate, it is characterized in that described crisp rice ball formula: rice meal 70%, cornstarch 15%, wheat flour 10%, corn powder 4.97%, calcium carbonate 0.03%, with the crisp rice ball of the expanded one-tenth of twin-screw Bulking Machine.
5. a kind of Novel egg hypanthium according to claim 1 is chocolate, it is characterized in that described shelled peanut fries, breaks into the fragment of 0.6cm with beating crusher.
6. an egg hypanthium chocolate production method, it is characterized in that above cooked egg hypanthium chocolate, shelled peanut, crisp rice ball to enter drying room, temperature controls at 50 DEG C-55 DEG C, and chocolate bar is bonded together with egg hypanthium after melting; Then put it into air-conditioned room cooling, temperature controls at 18 DEG C-20 DEG C, time 30min; Above semi-finished product are put on machine for coating of embossed layer mould, mount an English alphabet "
", finished product packing after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510913092.7A CN105533083A (en) | 2015-12-11 | 2015-12-11 | Novel egg cup chocolate and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510913092.7A CN105533083A (en) | 2015-12-11 | 2015-12-11 | Novel egg cup chocolate and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105533083A true CN105533083A (en) | 2016-05-04 |
Family
ID=55813083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510913092.7A Pending CN105533083A (en) | 2015-12-11 | 2015-12-11 | Novel egg cup chocolate and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105533083A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811092A (en) * | 2017-11-14 | 2018-03-20 | 界首市好味来食品有限公司 | A kind of small fresh meat chocolate and preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201957704U (en) * | 2011-01-24 | 2011-09-07 | 黎泽荣 | Chocolate |
| CN104222449A (en) * | 2014-09-18 | 2014-12-24 | 雅客（中国）有限公司 | Chocolate product containing crisp ingredients |
-
2015
- 2015-12-11 CN CN201510913092.7A patent/CN105533083A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201957704U (en) * | 2011-01-24 | 2011-09-07 | 黎泽荣 | Chocolate |
| CN104222449A (en) * | 2014-09-18 | 2014-12-24 | 雅客（中国）有限公司 | Chocolate product containing crisp ingredients |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811092A (en) * | 2017-11-14 | 2018-03-20 | 界首市好味来食品有限公司 | A kind of small fresh meat chocolate and preparation method |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190227 Address after: 362200 No. 64, Bantou Village, Yonghe Town, Jinjiang City, Quanzhou City, Fujian Province Applicant after: Cai Shanping Address before: 276300 Puwang Town, Yinan County, Linyi City, Shandong Province Applicant before: LINYI SHUNCHENG FOOD CO., LTD. |
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| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160504 |
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| RJ01 | Rejection of invention patent application after publication |