CN106819310A - A kind of chocolate composition - Google Patents
A kind of chocolate composition Download PDFInfo
- Publication number
- CN106819310A CN106819310A CN201710030000.XA CN201710030000A CN106819310A CN 106819310 A CN106819310 A CN 106819310A CN 201710030000 A CN201710030000 A CN 201710030000A CN 106819310 A CN106819310 A CN 106819310A
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- China
- Prior art keywords
- chocolate
- filling
- parts
- heart
- plum
- Prior art date
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- Pending
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 140
- 239000000203 mixture Substances 0.000 title description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 42
- 235000015067 sauces Nutrition 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 150000003839 salts Chemical class 0.000 claims abstract description 36
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 34
- 239000003349 gelling agent Substances 0.000 claims abstract description 32
- 239000006071 cream Substances 0.000 claims abstract description 31
- 235000014121 butter Nutrition 0.000 claims abstract description 29
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims description 56
- 235000014651 chocolate spreads Nutrition 0.000 claims description 25
- 238000001802 infusion Methods 0.000 claims description 24
- 239000000796 flavoring agent Substances 0.000 claims description 22
- 235000019634 flavors Nutrition 0.000 claims description 22
- 238000002360 preparation method Methods 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000001358 L(+)-tartaric acid Substances 0.000 claims description 2
- 235000011002 L(+)-tartaric acid Nutrition 0.000 claims description 2
- FEWJPZIEWOKRBE-LWMBPPNESA-N L-(+)-Tartaric acid Natural products OC(=O)[C@@H](O)[C@H](O)C(O)=O FEWJPZIEWOKRBE-LWMBPPNESA-N 0.000 claims description 2
- 239000000499 gel Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 244000299461 Theobroma cacao Species 0.000 description 124
- 235000019640 taste Nutrition 0.000 description 24
- 238000000034 method Methods 0.000 description 23
- 239000000047 product Substances 0.000 description 20
- 239000000463 material Substances 0.000 description 13
- 239000002994 raw material Substances 0.000 description 12
- 230000014509 gene expression Effects 0.000 description 11
- 230000008859 change Effects 0.000 description 6
- 235000019868 cocoa butter Nutrition 0.000 description 6
- 229940110456 cocoa butter Drugs 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000009470 Theobroma cacao Nutrition 0.000 description 5
- 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 4
- 239000005862 Whey Substances 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
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- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 4
- 235000008939 whole milk Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 210000001779 taste bud Anatomy 0.000 description 3
- 241000206575 Chondrus crispus Species 0.000 description 2
- 235000004443 Ricinus communis Nutrition 0.000 description 2
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- 150000001733 carboxylic acid esters Chemical class 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000000875 corresponding effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000302512 Momordica charantia Species 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 1
- 235000018365 Momordica dioica Nutrition 0.000 description 1
- 206010027940 Mood altered Diseases 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 230000002996 emotional effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000008921 facial expression Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 230000007510 mood change Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940049964 oleate Drugs 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 description 1
- 229940066675 ricinoleate Drugs 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
- A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/22—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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 provides a kind of chocolate heart of filling, it includes the smoked plum sauce of 20~80 weight portions or plum powder, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of whipping cream, 0~10 part of butter, 0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
Description
Technical field
The present invention relates to chocolate heart of filling and its method, more particularly to a kind of strange taste chocolate cream heart of filling.
Background technology
Chocolate and its chocolate quickly grow, and especially chocolate cream receives consumer joyous deeply because of its rich in taste
Meet.Chocolate cream its sandwich be roughly divided into following four type according to physicochemical properties difference：Water-soluble semi fluid center,
Oil-soluble semifluid is sandwich, liquid center and solid sandwich, sandwich many from raw materials such as kernels, dried fruit, cream, alcohol, candies,
Although nice, lack intension and interest.
In sum, this area lacks a kind of chocolate of the expression that can be influenceed or control people, can give people to increase various
The sense of taste or taste.Therefore, this area is in the urgent need to a kind of chocolate of the emotional facial expressions that can quickly realize and influence people.
The content of the invention
The first object of the present invention is preparation method, and the method is changed sandwich to current traditional chocolate
Enter, wherein adding local flavor sauce, make it have the expression of regulation people, especially use in various occasions, such as regulation atmosphere
In the food for using, or for as food stage property in various films etc..It can be as the sandwich of various food.
In order to realize the goal of the invention, chocolate heart of filling disclosed in this invention, its smoked plum for including 20~80 weight portions
Sauce or plum powder, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of whipping cream, butter
0~10 part, 0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, flavoring essence 0.3
~2 parts.
Chocolate heart of filling as described above, wherein the chocolate heart of filling includes the smoked plum sauce or smoked plum of 25~40 weight portions
Powder, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0 part of whipping cream, 0 part of butter, fruit juice 0~
10 parts, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
Chocolate heart of filling as described above, wherein the mesh number of described plum powder is 60 mesh.
Chocolate heart of filling as described above, wherein described acidity regulator is selected from citric acid, lactic acid, malic acid, L (+)
The combination of one or more in tartaric acid.
Chocolate heart of filling as described above, wherein described gel is selected from pectin, gelatin, carragheen, Arabic gum is yellow
Virgin rubber, one or more combination in converted starch.
Chocolate heart of filling as described above, wherein described flavorant is selected from plum essence.
The second aspect of the present invention, also discloses a kind of method for preparing chocolate heart of filling, and prepared by described method skilful
Gram force heart of filling, can be used for preparing chocolate cream.Described method is comprised the following steps：
S1, white granulated sugar, malt syrup, gelling agent and water mixing infusion, infusion to pol are 80%~95%；
S2, toward adding in batch mixing obtained in S1 steps butter, whipping cream and local flavor sauce to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator and edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, the fillings of chocolate cream is obtained.
Wherein described local flavor sauce is the smoked plum sauce or plum powder of 20~80 weight portions, and white granulated sugar is 20~25 parts, wheat
Bud syrup is 5~10 parts, and water is 20~50 parts, and whipping cream is 0~10 part, and butter is 0~10 part, 0.5~5 part of edible salt, glue
Solidifying agent is 0~5 part, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
Preparation method as described above, wherein it is described the step of S1 in pol be 85%~90%, the temperature in step S4
Drop to 85 DEG C.
The third aspect of the present invention, also discloses a kind of chocolate cream, described chocolate cream, including outside chocolate
The weight ratio of shell and chocolate heart of filling as described above, wherein chocolate shell and chocolate heart of filling is 40~80:15~30,
Described chocolate heart of filling is wrapped up by outside chocolate shell.Preferably, the chocolate cream is by following preparation method system
It is standby to obtain：Above-mentioned chocolate is injected the inside of molten chocolate as fillings, the demoulding is to obtain sandwich skilful after then cooling down
Gram force product.
The fourth aspect of the present invention, also discloses a kind of application, and described application is a kind of smoked plum sauce or plum powder in system
Application in a kind of standby chocolate heart of filling or chocolate cream.
Technology design of the invention is as follows：
The present invention breaches the limitation of traditional chocolate cream, and strange taste chocolate cream of the present invention is by the chocolate with strange taste
Sandwich fillings is wrapped in chocolate the inside, can be made variously-shaped, color chocolate, and products taste is unique, is rich in level
Sense, the taste bud for bringing uniqueness to consumer is experienced, and different strange taste chocolate creams can bring different table to consumer
End of love, is mainly reflected in：Happy, indignation, it is sad, move, pain, make fun, feel sad, bitterness etc., the different sandwich chalks of strange taste
Power can be combined into gift box dress, more increase the intension and interest of present..
Instant invention overcomes the defect of prior art, it is proposed that a kind of new chocolate cream, the technique not only has
The advantage of traditional chocolate such as nutrition or mouthfeel, are improved on the basis of its traditional formula, by existing chocolate heart of filling
It is middle to have used the local flavor sauce that make one mood change, eater effectively have impact on by dietetic chocolate to a certain extent
Mood, increased the experience of dietetic chocolate, it will be apparent that can protrude this chocolate using feeling, make it skilful with traditional
Gram force has identical point, but has more different sensations simultaneously.While the chocolate heart of filling combination chocolate modulation process
Deng sequence of operations, while realizing one kind and can realize chocolate function, the more emotions of chocolate are assigned.This is skilful
The exploitation of gram force heart of filling, increased the use occasion of chocolate, be more suitable for building atmosphere in various activities, be various crowds with
Carry out different experience.
Specific embodiment
In the present invention, term " containing " or " including " represent various composition can together be applied to mixture of the invention or group
In compound.Therefore, term " mainly by ... constitute " and " consist of " be included in term " containing " or " including " in.
Hereinafter it is described in detail to various aspects of the present invention：
Auxiliary material in raw material
Weight ratio between the auxiliary material that chocolate heart of filling in the present invention is used is as follows：
Described auxiliary material includes：20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of whipping cream is yellow
0~10 part of oil, 0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, flavoring essence
0.3~2 part.
In the specific embodiment of the present invention, described auxiliary material includes 20~25 parts of white granulated sugar, malt syrup 5~
10 parts, 20~50 parts of water, 0~10 part of whipping cream, 0.1~10 part of butter, 0.1~10 part of fruit juice, 0.5~5 part of edible salt, glue
Solidifying 0.1~5 part of agent, 0.1~5 part of acidity regulator, 0.3~2 part of flavoring essence.
In the specific embodiment of the present invention, described chocolate heart of filling includes：20~25 parts of white granulated sugar, malt
5~10 parts of syrup, 20~50 parts of water, 1~10 part of whipping cream, 1~10 part of butter, 1~10 part of fruit juice, 0.5~5 part of edible salt,
1~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
In the specific embodiment of the present invention, 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, water 20~50
Part, 1~10 part of whipping cream, 1~10 part of butter, 0.5~5 part of edible salt, 0.3~2 part of flavoring essence.
Local flavor sauce
Local flavor sauce described in chocolate heart of filling of the present invention can be selected from any in the flavor substances such as smoked plum, plum powder
One or several combination.In order to realize different local flavors experience or sensory experiences, can by two or more
Mixture mixes.
In the specific embodiment of the present invention, described local flavor sauce is smoked plum sauce, and it is solid fraction or semisolid
Shape.
In the specific embodiment of the present invention, described local flavor sauce is plum powder, and its mesh number is 60~80 mesh.
Chocolate heart of filling
A kind of chocolate heart of filling disclosed by the invention, comprising local flavor sauce and auxiliary material.
In the specific embodiment of the present invention, in described chocolate heart of filling, including 20~80 weight portions wind
Taste sauce, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of whipping cream, butter 0~
10 parts, 0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, flavoring essence 0.3~2
Part.
In the specific embodiment of the present invention, in described chocolate heart of filling, including 20~80 weight portions wind
Taste sauce, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0.1~10 part of whipping cream, butter
0.1~10 part, 0.1~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0.1~5 part of acidity regulator eats
0.3~2 part of essence.
Local flavor sauce as described above is selected from the processed goods of smoked plum, and mustard is peppery, soy sauce, balsam pear, and capsicum is curried, the wind such as garlic solvent
One or any combination in taste material.Described sour processed goods is plum powder or smoked plum sauce, the mesh powder of described plum powder
More than 60 mesh.
Gelling agent as described above is selected from pectin, gelatin, carragheen, Arabic gum, xanthans, one kind in converted starch or
Two or more any combination.
Acidity regulator as described above is citric acid, lactic acid, malic acid, and one or more appoints in L (+) tartaric acid
Meaning combination.
In the specific embodiment of the present invention, described chocolate heart of filling includes the smoked plum of 20~80 weight portions
Sauce, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of whipping cream, 0~10 part of butter,
0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
In the specific embodiment of the present invention, described chocolate heart of filling includes the smoked plum of 20~80 weight portions
Sauce, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0.1~10 part of whipping cream, butter 0.1~
10 parts, 0.1~10 part of fruit juice, 0.5~5 part of edible salt, 0.1~5 part of gelling agent, 0~5 part of acidity regulator, flavoring essence 0.3
~2 parts
In a preferred embodiment of the invention, described chocolate heart of filling includes the smoked plum of 25~40 weight portions
Sauce, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0 part of whipping cream, 0 part of butter, fruit juice 0~
10 parts, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
In a preferred embodiment of the invention, described chocolate heart of filling includes 25~40 weight portions
Smoked plum sauce, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0 part of whipping cream, 0 part of butter, fruit juice
0.1~10 part, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
The water content of smoked plum sauce as described above is 0~20%.The chocolate filling prepared using described composition
The heart, it maintains good mouthfeel.It is obtained in that and chocolate identical sensory evaluation in the entrance very first time.In institute of the present invention
In the range of disclosed plum powder, with optimal Flavor release effect.When be put into chocolate finished product in mouth by eater, energy
Enough to experience the special mouthfeel of the chocolate within the 10s times, making the use of chocolate must obtain completely different edible body
Test.
In the specific embodiment of the present invention, described chocolate heart of filling includes that described chocolate heart of filling includes
The plum powder of 20~80 weight portions, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, whipping cream 0
~10 parts, 0~10 part of butter, 0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator,
0.3~2 part of flavoring essence.
In the specific embodiment of the present invention, described chocolate heart of filling includes that described chocolate heart of filling includes
The plum powder of 20~80 weight portions, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, whipping cream
0.1~10 part, 0.1~10 part of butter, 0.1~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, acidity regulator
0~5 part, 0.3~2 part of flavoring essence.
In a preferred embodiment of the invention, described chocolate heart of filling includes 25~40 weight portions
Smoked plum sauce, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0 part of whipping cream, 0 part of butter, fruit juice
0~10 part, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
In a preferred embodiment of the invention, described chocolate heart of filling includes 30 parts of smoked plum sauce or plum powder,
20 parts of white granulated sugar, 10 parts of malt syrup, 30 parts of water, 10 parts of fruit juice, 3 parts of edible salt, 3 parts of gelling agent, 5 parts of acidity regulator, food
With 2 parts of essence.It is furthermore preferred that in a specific embodiment of the invention, the chocolate heart of filling is by following components group
Into：30 parts of smoked plum sauce or plum powder, 20 parts of white granulated sugar, 10 parts of malt syrup, 30 parts of water, 10 parts of fruit juice, 3 parts of edible salt, gelling
3 parts of agent, 5 parts of acidity regulator, 2 parts of flavoring essence.
Described flavoring essence can be selected from plum essence.
The preparation method of chocolate heart of filling
The invention also discloses a kind of preparation method of chocolate heart of filling, described method can preferably play each component
Cooperative effect, makes the application effect of chocolate heart of filling in the present invention more preferable.
In order to realize technique effect of the invention, described method is comprised the following steps：
S1, white granulated sugar, malt syrup, gelling agent and water mixing infusion, infusion to pol are 80%~95%；
S2, toward adding in batch mixing obtained in S1 steps butter, whipping cream and local flavor sauce to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator and edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, the fillings of chocolate cream is obtained.
In the specific embodiment of the present invention, the preparation method of described chocolate heart of filling is comprised the following steps：
S1, by 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~5 part of mixing infusion of gelling agent, infusion
It is 80%~95% to pol；Pol refers to the content of soluble solid.
S2, toward adding 0~10 part of whipping cream, 0~10 part of butter and local flavor sauce 20~80 in batch mixing obtained in S1 steps
Part mixes；
S3, toward adding 0.5~5 part of mixing of 0~5 part of acidity regulator and edible salt in batch mixing obtained in S2 steps；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add 0.3~2 part of flavoring essence, strange taste is obtained sandwich skilful
The fillings of gram force.
In a preferred embodiment of the invention, described preparation method is comprised the following steps：
S1, by 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~5 part of mixing infusion of gelling agent, infusion
It is 80%~95% to pol；
S2, toward adding 25~40 parts of mixings of local flavor sauce in batch mixing obtained in S1 steps；
S3, toward adding 0.5~5 part of mixing of 0~5 part of acidity regulator and edible salt in batch mixing obtained in S2 steps；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add 0.3~2 part of flavoring essence, strange taste is obtained sandwich skilful
The fillings of gram force.
In the specific embodiment of the present invention, described preparation method includes：
S1, by 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~5 part of mixing infusion of gelling agent, infusion
It is 80%~95% to pol；
S2, toward adding 0~10 part of whipping cream in batch mixing obtained in S1 steps, 0~10 part of butter and plum powder or smoked plum sauce 20~
80 parts of mixings；
S3, toward adding 0.5~5 part of mixing of 0~5 part of acidity regulator and edible salt in batch mixing obtained in S2 steps；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add 0.3~2 part of flavoring essence, strange taste is obtained sandwich skilful
The fillings of gram force.
In the specific embodiment of the present invention, described preparation method includes：
S1, by 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~5 part of mixing infusion of gelling agent, infusion
It is 80%~95% to pol；
S2, toward adding 25~40 parts of mixings of plum powder or smoked plum sauce in batch mixing obtained in S1 steps；
S3, toward adding 0.5~5 part of mixing of 0~5 part of acidity regulator and edible salt in batch mixing obtained in S2 steps；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add 0.3~2 part of flavoring essence, strange taste is obtained sandwich skilful
The fillings of gram force.
Auxiliary material is added in the present invention can improve obtained sandwich mouthfeel, and such as white granulated sugar and malt syrup can make sandwich
With sweet taste, whipping cream and butter can slide sandwich finer and smoother alcohol, and acidity regulator can make sandwich with tart flavour, gelling
Agent can make the structure of sandwich holding stabilization, and flavoring essence can make sandwich with corresponding fragrance.
The chocolate heart of filling obtained using above method, it has excellent using effect.Such as preparing other food
When sandwich, with more preferable viscosity or texture, and with good fragrance.Mouthfeel also has the advantages that fine and smooth alcohol is slided.
Chocolate cream product
Chocolate finished product disclosed by the invention includes：Including chocolate shell and chocolate heart of filling as described above, wherein chalk
The weight ratio of power shell and chocolate heart of filling is 40~80:15~30, preferably 50~70:18~25, more preferably 60:
20, described chocolate heart of filling is wrapped up by outside chocolate shell.Preparation method includes the chocolate injection that will first melt
Mould, makes chocolate hanging on mould, after fillings prepared by the above method is injected after chocolate cooling, finally reinjects chalk
Power is starched, and treats that complete cooling and demolding obtains final product chocolate cream.The shell of described chocolate is conventional chocolate ingredients, be may be from
In natural cocoa butter, artificial substitute of cocoa fat or cocoa butter fat or oil composition and other conventional constituents is may also come from.The group
It is divided into the conventional constituents in existing chocolate heart of filling, content of the prior art can be quoted and combined so far.Its non-limiting tool
Body embodiment includes：40 parts of white granulated sugar, 10 parts of cocoa butter, 5 parts of whole milk powder, 20 parts of cocoa liquor, 5 parts of whey powder, lecithin
0.1 part, 0.1 part of polyglycerolpolyrici.oleate, 0.01 part of vanillic aldehyde.
In the specific embodiment of the present invention, described chocolate includes：The weight portion of chocolate shell 60, chalk
The weight portion of power heart of filling fillings 20, described chocolate is chocolate cream.
In the specific embodiment of the present invention, the preparation method of described chocolate cream includes melting in chocolate
After change, above-mentioned chocolate heart of filling is injected the inside of chocolate as fillings, the demoulding is to obtain sandwich chalk after then cooling down
Power product.
Summary
The method of the present invention can include：
By auxiliary material, such as white granulated sugar, malt syrup, gelling agent and water mixing infusion, infusion to pol is 80%~95%；
Butter, whipping cream and local flavor sauce is added to mix in the above-mentioned auxiliary material batch mixing of mixing；
Acidity regulator and edible salt is further added to mix in batch mixing obtained in above-mentioned steps；
Batch mixing product temperature obtained in above-mentioned steps is dropped to 80~90 DEG C, flavoring essence is added, the filling of strange taste chocolate cream is obtained
Material.
Resulting chocolate fillings according to Mold Making into different shapes, thus can be applied in different purposes.
Described chocolate heart of filling can be as the interlayer of baked product or sandwich, such as biscuit, group.Can also be used as row
Block chocolate etc..
Described chocolate cream also includes product external packaging.
Advantage
Compared with prior art, the present invention has the advantages that：
1st, raw material is wanted based on present invention use local flavor sauce, is aided with the raw materials such as white granulated sugar, gelling agent and acidity regulator, through boiling
The fillings that the techniques such as sugar are made, process is simple, mouthfeel is unique.
2nd, strange taste chocolate cream of the present invention is that the sandwich fillings of strange taste is wrapped in into chocolate the inside, can be made various shapes
The chocolate of shape, color, products taste is unique, is rich in stereovision, and the taste bud for bringing uniqueness to consumer is experienced, and different strange taste
Chocolate cream can bring different expression shape change to consumer, be mainly reflected in：Happy, indignation, sad, moved, pain
It is bitter, make fun, feel sad, bitterness etc., different strange taste chocolate creams can be combined into gift box dress, more increase the intension and entertaining of present
Property.
As no specific instructions, various raw materials of the invention can be by being commercially available；Or according to the routine side of this area
Method is prepared.Unless otherwise defined or described herein, all specialties used herein are ripe with art technology with scientific words
Practice meaning familiar to personnel institute identical.In addition any method similar to described content or impartial and material all can be applied to this
In inventive method.
Other aspects of the present invention, due to this disclosure, are to those skilled in the art apparent
's.
With reference to specific embodiment, the present invention is expanded on further.It should be understood that these embodiments are merely to illustrate the present invention
Rather than limitation the scope of the present invention.The experimental technique of unreceipted actual conditions in the following example, generally marks according to country
Standard is determined.If without corresponding national standard, being built according to general international standard, normal condition or according to manufacturer
The condition of view is carried out.Unless otherwise indicated, otherwise all of number is weight portion, and all of percentage is weight percentage.
Unless otherwise defined or described herein, all specialties used herein and scientific words and the skilled people of art technology
Meaning familiar to member institute is identical.In addition any method similar to described content or impartial and material all can be applied to the present invention
In method.
Prepare embodiment
Embodiment 1：
A kind of chocolate heart of filling, is made up of the raw material of following weight portion：Smoked plum sauce 30g（Moisture is 10%）, white granulated sugar 20g, malt
Syrup 10g, water 30g, whipping cream 0g, butter 0g, fruit juice 10g, edible salt 3g, gelling agent (pectin) 3g, acidity regulator (lemon
Acid) 5g, flavoring essence (plum essence) 2g.
The sandwich preparation method of above-mentioned strange taste, comprises the following steps：
S1, by above-mentioned white granulated sugar, malt syrup and water mixing infusion, infusion to pol is 90%；
S2, toward adding in batch mixing obtained in S1 steps smoked plum sauce to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, the fillings of chocolate is obtained.
Chocolate is prepared using chocolate fillings obtained above, the following raw materials comprising following weight parts：Chocolate（Than
Example be：White granulated sugar 40g, cocoa butter 10g, whole milk powder 5g, cocoa liquor 20g, whey powder 5g, lecithin 0.1g, polyglycereol castor
Numb carboxylic ester 0.1g, vanillic aldehyde 0.01g）60g, above-mentioned fillings 20g.The chocolate injection mould that will first melt, makes chocolate
Hanging, after fillings is injected after chocolate cooling, finally reinjects chocolate mass on mould, treats that complete cooling and demolding is obtained final product sandwich
Chocolate.
Embodiment 2：
A kind of chocolate heart of filling, is made up of the raw material of following weight portion：Plum powder 25g（60 mesh）, white granulated sugar 20g, malt syrup
10g, water 30g, whipping cream 5g, butter 5g, fruit juice 10g, edible salt 3g, gelling agent (pectin) 3g, acidity regulator (citric acid)
5g, flavoring essence (plum essence) 2g.
The sandwich preparation method of above-mentioned strange taste, comprises the following steps：
S1, by above-mentioned white granulated sugar, malt syrup and water mixing infusion, infusion to pol is 90%；
S2, toward adding in batch mixing obtained in S1 steps whipping cream, butter and plum powder to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, the fillings of chocolate is obtained.
Chocolate is prepared using chocolate fillings obtained above, the following raw materials comprising following weight parts：Chocolate（Than
Example be：White granulated sugar 45g, cocoa butter 15g, whole milk powder 10g, cocoa liquor 25g, whey powder 10g, lecithin 0.5g, polyglycereol
Ricinoleate 0.5g, vanillic aldehyde 0.1g）60g, above-mentioned fillings 20g.The chocolate injection mould that will first melt, makes chocolate
Hanging, after fillings is injected after chocolate cooling, finally reinjects chocolate mass on mould, treats that complete cooling and demolding is obtained final product sandwich
Chocolate.
Embodiment 3：
A kind of chocolate heart of filling, is made up of the raw material of following weight portion：Plum powder 35g（60 mesh）, white granulated sugar 25g, malt syrup
5g, water 50g, whipping cream 1g, butter 1g, fruit juice 10g, edible salt 3g, gelling agent (pectin) 3g, acidity regulator (citric acid)
5g, flavoring essence (plum essence) 2g.
The sandwich preparation method of above-mentioned strange taste, comprises the following steps：
S1, by above-mentioned white granulated sugar, malt syrup and water mixing infusion, infusion to pol is 90%；
S2, toward adding in batch mixing obtained in S1 steps whipping cream, butter and plum powder to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, the fillings of chocolate is obtained.
Chocolate is prepared using chocolate fillings obtained above, the following raw materials comprising following weight parts：Chocolate（Than
Example is white granulated sugar 50g, cocoa butter 15g, whole milk powder 20g, cocoa liquor 30g, whey powder 6g, lecithin 0.2g, polyglycereol castor
Numb carboxylic ester 0.5g, vanillic aldehyde 0.2g）60g, above-mentioned fillings 20g.The chocolate injection mould that will first melt, hangs chocolate
Slurry, after fillings is injected after chocolate cooling, finally reinjects chocolate mass on mould, treats that complete cooling and demolding is obtained final product sandwich skilful
Gram force.
Comparative example
Comparative example 1：Essentially identical with component or preparation method in embodiment 1, difference is, the content 15g of smoked plum sauce
The fillings being made, other auxiliary materials are identical with preparation method.
Comparative example 2：It is identical with the composition in embodiment 1, but preparation method is different, and its difference is：
S1, by above-mentioned white granulated sugar, malt syrup and water mixing infusion, infusion to pol is 60%；
S2, toward adding in batch mixing obtained in S1 steps smoked plum sauce to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, the fillings of chocolate cream is obtained.
The fillings being made by process above, because its pol is lower than embodiment 1, final fillings moisture is high, sour-sweet
Stabilization and preferably configuration state cannot be formed than not ideal enough, gelling agent with other raw materials.Therefore, infusion pol is not 60% not
It is the desired process parameter as case study on implementation 1.
PERFORMANCE EXAMPLES：
The subjective appreciation of chocolate
(1) 10 experienced subjective appreciation person's chocolates are selected to be scored.Will be using in embodiment 1-3, comparative example 1 and 2
Prepare sample to be put into the special container of subjective appreciation, number respectively, assessment officer is given a mark and sense organ description with this to it.
(2) subjective appreciation standard is scored with 5 points of systems, and expression is not influenceed for 1 point, and slight influence is expressed one's feelings 2 points, and one
It is 3 points to determine degree influence expression, and influence expression is 4 points, and strong influence expression is 5 points, and evaluation score is higher, illustrates to expression
Influence is stronger, and estimates the time of expression shape change.
The results of sensory evaluation of the comparative sample of table 2
The sample treatment of table 2 and subjective appreciation
The subjective appreciation of embodiment 1-3 is given a mark compared with comparative example 1-2, the edible sense of sample of the assessment officer for embodiment 1-3
Official's evaluation effect is more obvious, and the change for having influence on taste bud and then having influence on expression can be significantly felt in the edible rear short time
Change.When being used as stage property, the expression of eater can be made to be affected or fluctuate in the short time.
Presently preferred embodiments of the present invention is the foregoing is only, substantial technological content model of the invention is not limited to
Enclose, substantial technological content of the invention is broadly to be defined in the right of application, any technology that other people complete
Entity or method, if identical with defined in the right of application, also or a kind of equivalent change, will
It is considered as being covered by among the right.
The all documents referred in the present invention are all incorporated as reference in this application, independent just as each document
It is incorporated as with reference to such.In addition, it is to be understood that after the above of the invention has been read, those skilled in the art can be right
The present invention makes various changes or modifications, and these equivalent form of values equally fall within the application appended claims limited range.
Claims (10)
1. a kind of chocolate heart of filling, it is characterised in that the chocolate heart of filling includes the smoked plum sauce or smoked plum of 20~80 weight portions
Powder, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of whipping cream, 0~10 part of butter,
0~10 part of fruit juice, 0.5~5 part of edible salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
2. chocolate heart of filling as claimed in claim 1, it is characterised in that the chocolate heart of filling includes 25~40 weight portions
Smoked plum sauce or plum powder, also including 20~25 parts of white granulated sugar, 5~10 parts of malt syrup, 20~50 parts of water, 0~10 part of fruit juice, food
With 0.5~5 part of salt, 0~5 part of gelling agent, 0~5 part of acidity regulator, 0.3~2 part of flavoring essence.
3. chocolate heart of filling as claimed in claim 1, it is characterised in that the mesh number of described plum powder is 60 mesh.
4. chocolate heart of filling as claimed in claim 1, it is characterised in that described acidity regulator is selected from citric acid, lactic acid,
Malic acid, the combination of one or more in L (+) tartaric acid.
5. chocolate heart of filling as claimed in claim 1, it is characterised in that described gel is selected from pectin, gelatin, OK a karaoke club
Glue, Arabic gum, xanthans, one or more combination in converted starch.
6. chocolate heart of filling as claimed in claim 1, it is characterised in that described flavorant is selected from plum essence.
7. a kind of preparation method for preparing chocolate heart of filling as claimed in claim 1, it is characterised in that comprise the following steps：
S1, white granulated sugar, malt syrup, gelling agent and water mixing infusion to pol are 80%~95%；
S2, toward adding in batch mixing obtained in S1 steps butter, whipping cream and local flavor sauce to mix；
S3, toward adding in batch mixing obtained in S2 steps acidity regulator and edible salt to mix；
S4, treat that batch mixing product temperature obtained in S3 steps drops to 80~90 DEG C, add flavoring essence, chocolate fillings is obtained.
8. preparation method as claimed in claim 7, it is characterised in that the pol in described step S1 is 85%~90%, step
Temperature in rapid S4 drops to 85 DEG C.
9. a kind of chocolate product, it is characterised in that including chocolate shell and chocolate heart of filling as claimed in claim 1,
Wherein the weight ratio of chocolate shell and chocolate heart of filling is 40~80:15~30, it is preferred that it is by following preparation method
Prepare：Chocolate fillings described in claim 1 is injected the inside of chocolate, the demoulding is to obtain sandwich after then cooling down
Chocolate product.
10. the application of a kind of smoked plum sauce or plum powder in a kind of chocolate heart of filling or chocolate cream is prepared.
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| CN201710030000.XA CN106819310A (en) | 2017-01-17 | 2017-01-17 | A kind of chocolate composition |
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|---|---|---|---|
| CN201710030000.XA CN106819310A (en) | 2017-01-17 | 2017-01-17 | A kind of chocolate composition |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736068A (en) * | 2022-09-30 | 2023-03-07 | 杭州澳之品贸易有限公司 | Chocolate and preparation method thereof |
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