CN106212836A - A kind of marble chocolate containing jumping candy - Google Patents
A kind of marble chocolate containing jumping candy Download PDFInfo
- Publication number
- CN106212836A CN106212836A CN201610581637.3A CN201610581637A CN106212836A CN 106212836 A CN106212836 A CN 106212836A CN 201610581637 A CN201610581637 A CN 201610581637A CN 106212836 A CN106212836 A CN 106212836A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- powder
- roller
- finished product
- marble chocolate
- 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
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to food processing technology field, specifically disclose a kind of marble chocolate containing jumping candy.The mixing of powder machine, five-roller fine grinding should be mixed by raw material powdered sugar, cocoa powder, whole milk powder, whey powder, cocoa butter, vanillin, phospholipid, edible salt warp by marble chocolate containing jumping candy, prepare chocolate powder；Chocolate powder mixes with jumping candy granules, uses extruded to roller extruding granulation equipment, prepares semi-finished product marble chocolate；Semi-finished product marble chocolate, through polishing fluid polishing, prepares finished product marble chocolate.The invention has the beneficial effects as follows: the marble chocolate containing jumping candy that the present invention provides, it it is the perfect adaptation of chocolate powder and two kinds of products of jumping candy, while there is strong, pure chocolate flavouring, also substantially increase the interest of product, to the impression that people's a kind of childhood is cheerful and light-hearted.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of marble chocolate containing jumping candy.
Background technology
Marble chocolate is a kind of common chocolate food, typically contains sandwich, and it is sandwich in the majority with nut, as Semen arachidis hypogaeae,
Semen coryli heterophyllaes etc., yet there are no the marble chocolate containing jumping candy and sell.Jumping candy is a kind of with recreational leisure food
Product, carbon dioxide contained in jumping candy can produce thrust after heat in the mouth vaporizes, make jumping candy granules jump in the mouth.Jump
Jump sugared because of great edible interest, therefore deep liking by children.There is provided a kind of have interest containing jumping candy
Marble chocolate so that it is both there is nutrition and the mouthfeel of chocolate, also there is the interest of jumping candy, it will by more little friends
Friend likes.
Summary of the invention
It is an object of the invention to provide a kind of marble chocolate containing jumping candy, both there is nutrition and the mouthfeel of chocolate,
Also there is the interest of jumping candy.
In order to realize object above, the technical solution adopted in the present invention is: a kind of marble chocolate containing jumping candy, logical
Cross the preparation method comprised the following steps to prepare:
(1) chocolate powder is prepared
Weigh raw material: powdered sugar 95～105 weight portion, cocoa powder 20～22 weight portion, whole milk powder 14～16 weight portion,
Whey powder 24～26 weight portion, cocoa butter 13～14 weight portion, vanillin 0.14～0.16 weight portion, phosphatidase 0 .25～0.35 weight
Amount part, edible salt 0.25～0.35 weight portion；
The raw material weighed up is added in mixed powder machine and mixes, mixed powder built-in temperature 45-47 DEG C, incorporation time 15-20min,
To mixing raw material；
Described mixing raw material refines: use five-roller fine grinding, and being refined by mixing raw material to fineness is 18-25 μm, makes
Obtain chocolate powder；
(2) semi-finished product marble chocolate is prepared
Described chocolate powder mixes in mixer with jumping candy granules, and mixing temperature is 40-45 DEG C, chocolate powder
It is: chocolate powder: jumping candy granules=1:1, after mix homogeneously, to use and roller extruding is made with the weight proportion of jumping candy granules
Grain equipment is extruded, prepares semi-finished product marble chocolate；
(3) finished product marble chocolate is prepared
Described semi-finished product marble chocolate, through polishing, is treated marble chocolate surface-brightening, is i.e. prepared finished product marble chocolate；
Described polishing includes step: add polishing fluid, the addition of polishing fluid in described semi-finished product marble chocolate
For the 0.5-0.8% of semi-finished product marble chocolate gross weight, the temperature of polishing fluid is 45 DEG C；Polishing fluid is boiled by powdered sugar and water mixing
Preparing, powdered sugar weight in described polishing fluid: water weight=1:2, boiling temperature is 110 DEG C, and the time of boiling is 35-40min, it
After be cooled to 45 DEG C of insulations.
Preferably, the weight portion of described raw material is: powdered sugar 100 parts, cocoa powder 21 parts, whole milk powder 15 parts, whey powder
25 parts, cocoa butter 13.5 parts, vanillin 0.15 part, phosphatidase 0 .3 part, edible salt 0.3 part.
Preferably, described five-roller temperature is set as: one 34 DEG C of roller, 2 34 DEG C of roller, 3 48 DEG C of roller, 4 58 DEG C of roller, roller five
35℃。
Preferably, described five-roller roll gap pressure is: left side 16bar, the right 11bar.
Preferably, the shape of extruded semi-finished product marble chocolate include but not limited to elliposoidal, spherical, patty or
Cylindrical.
Preferably, described polishing is carried out in seed-coating machine.
The marble chocolate containing jumping candy that the present invention provides, during preparing chocolate powder, each raw material and use thereof
Amount is: powdered sugar 95～105 weight portion, cocoa powder 20～22 weight portion, whole milk powder 14～16 weight portion, whey powder 24～26
Weight portion, cocoa butter 13～14 weight portion, vanillin 0.14～0.16 weight portion, phosphatidase 0 .25～0.35 weight portion, edible salt
0.25～0.35 weight portion, needed for wherein cocoa powder provides for product, distinctive cocoa flavor, cocoa butter and whole milk powder are
Fat needed for product offer, whole milk powder and whey powder can provide necessary milk solids content, make the finished product chocolate prepared
Bean good forming effect；Using mixed powder machine, mixed powder built-in temperature to be 45-47 DEG C during mixing, incorporation time is 15-20min, at this
Batch mixing under part, can obtain the uniform and mixed material of preference temperature, it is ensured that what next procedure was i.e. refined is smoothed out.Fine grinding
Operation uses five-roller fine grinding, and five-roller temperature is set as: one 34 DEG C of roller, 2 34 DEG C of roller, 3 48 DEG C of roller, 4 58 DEG C of roller, roller five
35℃；Five-roller roll gap pressure is: left side 16bar, the right 11bar.Can ensure under this Parameter Conditions to refine extremely mixing raw material
Fineness is 18-25 μm, it is ensured that the fine and smooth mouthfeel of product, is also advantageous in cocoa material acid or the waving of other abnormal flavour simultaneously
Send out, promote the local flavor of final products.
During preparing semi-finished product marble chocolate, chocolate powder mixes in mixer with jumping candy granules, mixing temperature
Degree is for 40-45 DEG C, at such a temperature and in mixer scraper ceaselessly rotation process, and beneficially the waving of chocolate powder abnormal flavour
Send out, the local flavor of improving material.Use extruded to roller extruding granulation equipment, prepare semi-finished product marble chocolate.Roller extruding is made
Grain equipment has two pressure rollers mutually coincideing, it is possible to extruding realize elliposoidal, spherical, patty, cylinder etc. are more regular,
The most relief shape, meets the diversified demand of product form.
During preparing finished product marble chocolate, semi-finished product marble chocolate need to be through polishing, adding of the polishing fluid of employing
Dosage is the 0.5-0.8% of semi-finished product marble chocolate gross weight, and the temperature of polishing fluid is 45 DEG C；Wherein polishing fluid is by powdered sugar and water
Mixing boils prepared, and powdered sugar weight in polishing fluid: water weight=1:2, boiling temperature is 110 DEG C, and the time of boiling is 35-
40min, is cooled to 45 DEG C of insulations afterwards.Use the polishing fluid of this consumption, polish rapid and prepared marble chocolate surface-brightening,
Ensure that the attractive in appearance of production efficiency and product.
The invention has the beneficial effects as follows: the marble chocolate containing jumping candy that the present invention provides, be chocolate powder and jumping
The perfect adaptation of two kinds of products of sugar, while having strong, pure chocolate flavouring, also substantially increases the interest of product
Taste, to the impression that people's a kind of childhood is cheerful and light-hearted.
Detailed description of the invention
Below by specific embodiment, technical scheme is described in detail.
Embodiment 1
A kind of marble chocolate containing jumping candy, is prepared by the preparation method comprised the following steps:
(1) chocolate powder is prepared
Weigh raw material: powdered sugar 95 weight portion, cocoa powder 22 weight portion, whole milk powder 14 weight portion, whey powder 26 weight
Part, cocoa butter 13 weight portion, vanillin 0.16 weight portion, phosphatidase 0 .25 weight portion, edible salt 0.35 weight portion；
The raw material weighed up is added in mixed powder machine and mixes, mixed powder built-in temperature 45-47 DEG C, incorporation time 15min, mixed
Close raw material；
Mixing raw material refines: using five-roller fine grinding, five-roller temperature is set as: one 34 DEG C of roller, 2 34 DEG C of roller, roller
3 48 DEG C, 4 58 DEG C of roller, 5 35 DEG C of roller, five-roller roll gap pressure is: left side 16bar, the right 11bar, will mixing raw material fine grinding
It is 18-25 μm to fineness, prepares chocolate powder；
(2) semi-finished product marble chocolate is prepared
Chocolate powder mixes in mixer with jumping candy granules, and mixing temperature is 40-45 DEG C, chocolate powder and jumping
The weight proportion jumping sugar granule is: chocolate powder: jumping candy granules=1:1, after mix homogeneously, uses and sets roller extruder grain
Standby extruded, prepare semi-finished product marble chocolate, the shape of prepared semi-finished product marble chocolate can be elliposoidal, spherical, round
The three-dimensional shape such as cheese or cylinder；
(3) finished product marble chocolate is prepared
Semi-finished product marble chocolate is through polishing, and polishing is carried out in seed-coating machine, treats marble chocolate surface-brightening,
I.e. prepare finished product marble chocolate；
Polishing includes step: adding polishing fluid in semi-finished product marble chocolate, the addition of polishing fluid is semi-finished product
The 0.5% of marble chocolate gross weight, the temperature of polishing fluid is 45 DEG C；Polishing fluid is boiled prepared by powdered sugar and water mixing, polishing fluid
Middle powdered sugar weight: water weight=1:2, boiling temperature is 110 DEG C, and the time of boiling is 35min, is cooled to 45 DEG C of insulations afterwards.
Embodiment 2
A kind of marble chocolate containing jumping candy, is prepared by the preparation method comprised the following steps:
(1) chocolate powder is prepared
Weigh raw material: the parts by weight of each raw material are: powdered sugar 100 parts, cocoa powder 21 parts, whole milk powder 15 parts, milk surum
25 parts of powder, cocoa butter 13.5 parts, vanillin 0.15 part, phosphatidase 0 .3 part, edible salt 0.3 part；
The raw material weighed up is added in mixed powder machine and mixes, mixed powder built-in temperature 45-47 DEG C, incorporation time 20min, mixed
Close raw material；
Mixing raw material refines: using five-roller fine grinding, five-roller temperature is set as: one 34 DEG C of roller, 2 34 DEG C of roller, roller
3 48 DEG C, 4 58 DEG C of roller, 5 35 DEG C of roller, five-roller roll gap pressure is: left side 16bar, the right 11bar, will mixing raw material fine grinding
It is 18-25 μm to fineness, prepares chocolate powder；
(2) semi-finished product marble chocolate is prepared
Chocolate powder mixes in mixer with jumping candy granules, and mixing temperature is 40-45 DEG C, chocolate powder and jumping
The weight proportion jumping sugar granule is: chocolate powder: jumping candy granules=1:1, after mix homogeneously, uses and sets roller extruder grain
Standby extruded, prepare semi-finished product marble chocolate, the shape of prepared semi-finished product marble chocolate can be elliposoidal, spherical, round
The three-dimensional shape such as cheese or cylinder；
(3) finished product marble chocolate is prepared
Semi-finished product marble chocolate is through polishing, and polishing is carried out in seed-coating machine, treats marble chocolate surface-brightening,
I.e. prepare finished product marble chocolate；
Polishing includes step: adding polishing fluid in semi-finished product marble chocolate, the addition of polishing fluid is semi-finished product
The 0.8% of marble chocolate gross weight, the temperature of polishing fluid is 45 DEG C；Polishing fluid is boiled prepared by powdered sugar and water mixing, polishing fluid
Middle powdered sugar weight: water weight=1:2, boiling temperature is 110 DEG C, and the time of boiling is 40min, is cooled to 45 DEG C of insulations afterwards.
Embodiment 3
A kind of marble chocolate containing jumping candy, is prepared by the preparation method comprised the following steps:
(1) chocolate powder is prepared
Weigh raw material: powdered sugar 105 weight portion, cocoa powder 20 weight portion, whole milk powder 16 weight portion, whey powder 24 weight
Part, cocoa butter 14 weight portion, vanillin 0.14 weight portion, phosphatidase 0 .35 weight portion, edible salt 0.25 weight portion；
The raw material weighed up is added in mixed powder machine and mixes, mixed powder built-in temperature 45-47 DEG C, incorporation time 20min, mixed
Close raw material；
Mixing raw material refines: using five-roller fine grinding, five-roller temperature is set as: one 34 DEG C of roller, 2 34 DEG C of roller, roller
3 48 DEG C, 4 58 DEG C of roller, 5 35 DEG C of roller, five-roller roll gap pressure is: left side 16bar, the right 11bar, will mixing raw material fine grinding
It is 18-25 μm to fineness, prepares chocolate powder；
(2) semi-finished product marble chocolate is prepared
Chocolate powder mixes in mixer with jumping candy granules, and mixing temperature is 40-45 DEG C, chocolate powder and jumping
The weight proportion jumping sugar granule is: chocolate powder: jumping candy granules=1:1, after mix homogeneously, uses and sets roller extruder grain
Standby extruded, prepare semi-finished product marble chocolate, the shape of prepared semi-finished product marble chocolate can be elliposoidal, spherical, round
The three-dimensional shape such as cheese or cylinder；
(3) finished product marble chocolate is prepared
Semi-finished product marble chocolate is through polishing, and polishing is carried out in seed-coating machine, treats marble chocolate surface-brightening,
I.e. prepare finished product marble chocolate；
Polishing includes step: adding polishing fluid in semi-finished product marble chocolate, the addition of polishing fluid is semi-finished product
The 0.8% of marble chocolate gross weight, the temperature of polishing fluid is 45 DEG C；Polishing fluid is boiled prepared by powdered sugar and water mixing, polishing fluid
Middle powdered sugar weight: water weight=1:2, boiling temperature is 110 DEG C, and the time of boiling is 40min, is cooled to 45 DEG C of insulations afterwards.
Claims (6)
1. the marble chocolate containing jumping candy, it is characterised in that prepared by the preparation method comprised the following steps:
(1) chocolate powder is prepared
Weigh raw material: powdered sugar 95～105 weight portion, cocoa powder 20～22 weight portion, whole milk powder 14～16 weight portion, milk surum
Powder 24～26 weight portion, cocoa butter 13～14 weight portion, vanillin 0.14～0.16 weight portion, phosphatidase 0 .25～0.35 weight
Part, edible salt 0.25～0.35 weight portion；
The raw material weighed up is added in mixed powder machine and mixes, mixed powder built-in temperature 45-47 DEG C, incorporation time 15-20min, mixed
Close raw material；
Described mixing raw material refines: use five-roller fine grinding, and being refined by mixing raw material to fineness is 18-25 μm, prepares skilful
Gram force powder；
(2) semi-finished product marble chocolate is prepared
Described chocolate powder mixes in mixer with jumping candy granules, and mixing temperature is 40-45 DEG C, chocolate powder and jumping
The weight proportion jumping sugar granule is: chocolate powder: jumping candy granules=1:1, after mix homogeneously, uses and sets roller extruder grain
Standby extruded, prepare semi-finished product marble chocolate；
(3) finished product marble chocolate is prepared
Described semi-finished product marble chocolate, through polishing, prepares finished product marble chocolate；
Described polishing includes step: add polishing fluid in described semi-finished product marble chocolate, and the addition of polishing fluid is half
The 0.5-0.8% of finished product marble chocolate gross weight, the temperature of polishing fluid is 45 DEG C；Polishing fluid is boiled system by powdered sugar and water mixing
, powdered sugar weight in described polishing fluid: water weight=1:2, boiling temperature is 110 DEG C, and the time of boiling is 35-40min, afterwards
It is cooled to 45 DEG C of insulations.
Marble chocolate containing jumping candy the most according to claim 1, it is characterised in that the weight portion of described raw material is:
Powdered sugar 100 parts, cocoa powder 21 parts, whole milk powder 15 parts, whey powder 25 parts, cocoa butter 13.5 parts, vanillin 0.15 part, phospholipid
0.3 part, edible salt 0.3 part.
Marble chocolate containing jumping candy the most according to claim 1 and 2, it is characterised in that described five-roller temperature sets
It is set to: one 34 DEG C of roller, 2 34 DEG C of roller, 3 48 DEG C of roller, 4 58 DEG C of roller, 5 35 DEG C of roller.
Marble chocolate containing jumping candy the most according to claim 3, it is characterised in that described five-roller roll gap pressure
For: left side 16bar, the right 11bar.
Marble chocolate containing jumping candy the most according to claim 4, it is characterised in that extruded prepared semi-finished product
The shape of marble chocolate includes but not limited to elliposoidal, spherical, patty or cylinder.
Marble chocolate containing jumping candy the most according to claim 5, it is characterised in that described polishing is at seed-coating machine
In carry out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610581637.3A CN106212836A (en) | 2016-07-21 | 2016-07-21 | A kind of marble chocolate containing jumping candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610581637.3A CN106212836A (en) | 2016-07-21 | 2016-07-21 | A kind of marble chocolate containing jumping candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106212836A true CN106212836A (en) | 2016-12-14 |
Family
ID=57532468
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610581637.3A Pending CN106212836A (en) | 2016-07-21 | 2016-07-21 | A kind of marble chocolate containing jumping candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106212836A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821948A (en) * | 2017-10-18 | 2018-03-23 | 河南工业大学 | The new steamed bun and preparation method of the elderly's high-energy high shelf-life |
| CN109198126A (en) * | 2018-10-19 | 2019-01-15 | 邱卫军 | A kind of production method of jumping candy chocolate |
| CN109757560A (en) * | 2018-10-18 | 2019-05-17 | 焦作荣利达食品有限公司 | A kind of flavor beverage and preparation method thereof |
| CN110063397A (en) * | 2019-06-10 | 2019-07-30 | 四川迪怩司食品有限公司 | A kind of jumping candy chocolate and preparation method thereof |
| CN111480725A (en) * | 2020-04-28 | 2020-08-04 | 晋江市恒立食品有限公司 | Preparation method and preparation device of pearl milk tea chocolate lollipop |
| CN111602735A (en) * | 2020-04-27 | 2020-09-01 | 可可琳纳食品海门有限公司 | Chocolate for frozen beverage and preparation method thereof |
| CN111919869A (en) * | 2020-07-01 | 2020-11-13 | 柳州职业技术学院 | Chocolate wafer cake |
| CN114096158A (en) * | 2019-06-25 | 2022-02-25 | 株式会社明治 | Fatty dessert and its preparation method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171201A (en) * | 1997-04-18 | 1998-01-28 | 尹滨祥 | Cold drink food containing jumping sweets and its production method |
| CN101272696A (en) * | 2005-08-10 | 2008-09-24 | Mars公司 | Marbled surface chocolate product |
| CN202232821U (en) * | 2011-09-14 | 2012-05-30 | 天津世纪茂源机械有限公司 | Fully automatic chocolate bean forming machine |
| CN103238717A (en) * | 2013-05-29 | 2013-08-14 | 马氏庄园南京食品有限公司 | Lactic acid bacteria chocolate and preparation method thereof |
| CN103271202A (en) * | 2013-05-29 | 2013-09-04 | 马氏庄园南京食品有限公司 | Mary Sue chocolate and preparation method thereof |
| CN105230902A (en) * | 2015-09-25 | 2016-01-13 | 四川茂华食品有限公司 | High-temperature resistant chocolate and preparation method thereof |
-
2016
- 2016-07-21 CN CN201610581637.3A patent/CN106212836A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171201A (en) * | 1997-04-18 | 1998-01-28 | 尹滨祥 | Cold drink food containing jumping sweets and its production method |
| CN101272696A (en) * | 2005-08-10 | 2008-09-24 | Mars公司 | Marbled surface chocolate product |
| CN202232821U (en) * | 2011-09-14 | 2012-05-30 | 天津世纪茂源机械有限公司 | Fully automatic chocolate bean forming machine |
| CN103238717A (en) * | 2013-05-29 | 2013-08-14 | 马氏庄园南京食品有限公司 | Lactic acid bacteria chocolate and preparation method thereof |
| CN103271202A (en) * | 2013-05-29 | 2013-09-04 | 马氏庄园南京食品有限公司 | Mary Sue chocolate and preparation method thereof |
| CN105230902A (en) * | 2015-09-25 | 2016-01-13 | 四川茂华食品有限公司 | High-temperature resistant chocolate and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 庞凌云，等: "HACCP 在劲跳巧克力生产中的应用", 《现代食品科技》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821948A (en) * | 2017-10-18 | 2018-03-23 | 河南工业大学 | The new steamed bun and preparation method of the elderly's high-energy high shelf-life |
| CN109757560A (en) * | 2018-10-18 | 2019-05-17 | 焦作荣利达食品有限公司 | A kind of flavor beverage and preparation method thereof |
| CN109198126A (en) * | 2018-10-19 | 2019-01-15 | 邱卫军 | A kind of production method of jumping candy chocolate |
| CN110063397A (en) * | 2019-06-10 | 2019-07-30 | 四川迪怩司食品有限公司 | A kind of jumping candy chocolate and preparation method thereof |
| CN114096158A (en) * | 2019-06-25 | 2022-02-25 | 株式会社明治 | Fatty dessert and its preparation method |
| CN111602735A (en) * | 2020-04-27 | 2020-09-01 | 可可琳纳食品海门有限公司 | Chocolate for frozen beverage and preparation method thereof |
| CN111602735B (en) * | 2020-04-27 | 2023-05-16 | 可可琳纳食品海门有限公司 | Chocolate for frozen beverage and preparation method thereof |
| CN111480725A (en) * | 2020-04-28 | 2020-08-04 | 晋江市恒立食品有限公司 | Preparation method and preparation device of pearl milk tea chocolate lollipop |
| CN111919869A (en) * | 2020-07-01 | 2020-11-13 | 柳州职业技术学院 | Chocolate wafer cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106212836A (en) | A kind of marble chocolate containing jumping candy | |
| CN103005298B (en) | Brown rice snow cake and preparation method thereof | |
| CN105851428A (en) | Non-hydrogenated chocolate with cocoa butter alternatives and preparation method thereof | |
| CN103005297B (en) | Brown rice roll and preparation method thereof | |
| CN106173130A (en) | A kind of milk flavor chocolate ball and preparation method thereof | |
| CN103190515A (en) | Cocoa bean kernel chocolate and preparation method thereof | |
| CN109770028A (en) | A kind of Yoghourt smears the chocolate of tea flavour, preparation method and applications | |
| RU2555445C1 (en) | Marshmallow production method | |
| CN102771867A (en) | Black rice milk plant protein beverage and preparation method thereof | |
| CN107927071A (en) | A kind of mung bean jujube biscuit and preparation method thereof | |
| CN101982084B (en) | Preparation method of caramel sauce | |
| CN105941780A (en) | Green coffee solid drink and preparation method thereof | |
| KR101254722B1 (en) | Manufacturing method of waxy corn latte using roasting-waxy corn powder | |
| KR101180192B1 (en) | Cereal composition and preparation method of cereal | |
| CN105815669A (en) | Heat-insoluble soybean milk pudding and making method thereof | |
| CN106614891A (en) | Flour substitute used for cake preparation | |
| CN106509755A (en) | White-flesh pitaya fruit/basil seed jelly and preparation method thereof | |
| KR20160139570A (en) | Ginseng chocolate method | |
| CN105053438A (en) | Rose soft sweet and preparation method thereof | |
| CN105660966B (en) | Dessert product and preparation method thereof | |
| CN112244129A (en) | Toffee and production method thereof | |
| CN105053439A (en) | Sweet osmanthus soft sweet and preparation method thereof | |
| JPS58212749A (en) | Preparation of ice cream using potato as main material | |
| CN102894159A (en) | Marble chocolate and manufacturing method thereof | |
| TW201608989A (en) | Soft candy and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |