CN107410625A - A kind of preparation method of substitute of cocoa fat chocolate - Google Patents
A kind of preparation method of substitute of cocoa fat chocolate Download PDFInfo
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- CN107410625A CN107410625A CN201710198338.6A CN201710198338A CN107410625A CN 107410625 A CN107410625 A CN 107410625A CN 201710198338 A CN201710198338 A CN 201710198338A CN 107410625 A CN107410625 A CN 107410625A
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- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
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- 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
-
- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
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- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The present invention relates to food production technology field,A kind of preparation method of substitute of cocoa fat chocolate is provided,It is that you are sugared by the high-quality OK a karaoke club honey of preparation,Protein sugar,Substitute of cocoa fat chocolate is with baking and banking up with earth the soft of high oleic acid shelled peanut and its product,It is tough,Firmly,It is crisp,The characteristics of fragrant,Ingenious combination is with assembling,It is soft with crisp middle band,Tough middle band is soft,Exquisiteness lubrication,Chewiness foot,Milk is mellow,The characteristics of the more chewing the more fragrant,It is clearly demarcated to form structure,Stereovision is strong,Have the unique taste abundant,The concentration condensed milk of addition,Anhydrous butter oil,Vegetable oil,Bake and bank up with earth high oleic acid shelled peanut and its product,Make product not only nutritious,And rich in having strong energy and origin of heat,It can meet consumer simultaneously to chocolate and OK a karaoke club honey that sugar and the high request of protein sugar mouthfeel,And can is enjoying novelty,It is unique,The substitute of cocoa fat chocolate of innovation is simultaneously,Have additional nutrients and supplement the energy and heat of needed by human body.
Description
Technical field
The present invention relates to food production technology field, more particularly to a kind of preparation side of substitute of cocoa fat chocolate
Method.
Background technology
Compared with many years ago, more Chinese have been not only " giving a present " to the demand of chocolate now, chocolate
It is a kind of " emotion product " to be endowed, consumer experience be edible when happiness.With social progress, people's living standard
Raising, consumer pursues that mouthfeel is more rich, the chocolate of more nutrient health.According to investigations, chocolate year sale increases
Long rate is up to 25%, far above chocolate 5-8% growth rate.In the market is existing in the nut such as fibert surface or gel before m
Soft sweets surface is coated with the product of substitute of cocoa fat chocolate, but this kind of product nutritive value is low, and content of trans fatty acids is high, through often feeding
Trigger blood fat to raise with easy, trigger coronary heart disease etc., tasting has wax sense, it is difficult to meet that consumer spends for chocolate
The high request of color and mouthfeel.
The content of the invention
The problem of existing for prior art, the present invention propose a kind of preparation method of substitute of cocoa fat chocolate, lead to
Chocolate made from crossing the preparation method of the substitute of cocoa fat chocolate, be by the high-quality OK a karaoke club of preparation honey your sugar,
Protein sugar, substitute of cocoa fat chocolate and bake and bank up with earth high oleic acid shelled peanut and its product it is soft, tough, hard, crisp, fragrant the characteristics of, ingenious knot
Close and assemble, have that crisp middle band is soft, tough middle band is soft, exquisiteness lubrication, chewiness foot, milk is mellow, the characteristics of the more chewing the more fragrant, is formed
Structure is clearly demarcated, and stereovision is strong, has the unique taste abundant, the concentration condensed milk of addition, anhydrous butter oil, vegetable oil, bakes and banks up with earth high oleic acid peanut
Benevolence and its product, make product not only nutritious, and rich in having strong energy and origin of heat, consumer can be met
Simultaneously is being enjoyed to chocolate and OK a karaoke club honey that sugar and the high request of protein sugar mouthfeel, and can generation that is novel, unique, innovating
Cocoa butter chocolate simultaneously, has additional nutrients and supplemented the energy and heat of needed by human body.
The solution that the present invention takes is a kind of preparation method of substitute of cocoa fat chocolate, to comprise the following steps：
Step（1）, prepare substitute of cocoa fat chocolate catsup：1. prepare Icing Sugar：Graininess white sugar powder is broken into grain graininess is
The Icing Sugar of≤80 mesh numbers, Icing Sugar sealing pack are standby；2. chocolate refines：By the substitute of cocoa fat of thawing, Icing Sugar, natural cocoa
It is powder, whole-fat milk powder, skimmed milk powder, lactose, whey powder, anhydrous butter oil, enzymolysis cream, malt flour, emulsifying agent, edible salt, edible
Essence and flavoring agent mixing is refined, until the chocolate catsup fineness of fine grinding reaches 18-25m, obtains required substitute of cocoa fat chalk
Power sauce, the substitute of cocoa fat chocolate catsup with 40-50 DEG C of temperature be incubated standby, are incubated in alternate processes and keep continuing
Stirring；
Step（2）, prepare albumen inflation mixed sugar body cake skin：1. prepare peanut powder, peanut butter：High oleic acid shelled peanut system will be baked and banked up with earth
It is standby into the peanut powder and fineness≤120m peanut butter that grain graininess is 40-60m, peanut powder and peanut butter seal respectively pack and
Bucket is standby；2. dissolvingization is sugared：Pure water, glucose syrup, white granulated sugar, edible salt are mixed and dissolved by heating, stirring is straight in time
It is completely dissolved to white granulated sugar, syrup is carried out to be filtrated to get filtering syrup, takes the 30-35% of filtering syrup total amount to pour into mixer
Beat in pot；3. infusion：Remaining 65-70% filtering syrup is subjected to steam heating infusion, when syrup infusion temperature reaches 120-
At 125 DEG C, infusion syrup is obtained；4. punching slurry is beaten：Carry out, first stirred the 30-35% obtained in advance filtering syrup in two times
Beat, until pale occurs in syrup, egg white solution is slowly added into syrup, after the completion of egg white solution addition, is beaten, until sugar
Slurry forms stable white foam sugar body tissue, beats inflation for the first time and completes, obtains protein foam sugar body；Then, will be through enduring
Infusion syrup made from boiling slowly is poured in protein foam sugar body in wire to be beaten, until protein foam sugar body forms stiff
White inflate sugared body, beat inflation and complete for second, obtain inflating sugared body；5. mixing preparation：By peanut butter, peanut powder, perfume (or spice)
Lan Su is added to mixing preparation in the sugared body of inflation, obtains albumen inflation mixed sugar body, albumen then is inflated into the cooling of mixed sugar body
For 40-50 DEG C, albumen inflation mixed sugar body is incubated with 40-50 DEG C；6. albumen processed inflates mixed sugar body cake skin：To albumen
Inflate mixed sugar body and carry out roll pressing skin, obtain the albumen inflation mixed sugar body cake skin；
Step（3）, prepare OK a karaoke club honey your mixed sugar body cake skin：1. material mixed dissolution：By pure water, glucose syrup, white granulated sugar,
Brown granulated sugar, edible salt, condensed milk, vegetable oil, anhydrous butter oil, emulsifying agent, sodium bicarbonate mixing are dissolved by heating, when syrup temp reaches
To 90-100 DEG C, syrup is carried out to be filtrated to get filtering syrup；2. infusion：Filtering syrup is subjected to heating infusion, infusion process
In with stirring, when infusion temperature reaches 110-115 DEG C, obtain required infusion syrup, it is standby to be cooled to 40-50 DEG C of temperature；
3. mixing preparation：Infusion syrup after cooling is mixed to get OK a karaoke club honey that mixed sugar body with baking and banking up with earth high oleic acid shelled peanut；4. make
Cake skin：To OK a karaoke club honey, your mixed sugar body carries out roll pressing skin, obtains the OK a karaoke club honey that mixed sugar body cake skin；
Step（4）, composite laminate, cooling and shaping, excision forming：By step（2）Gained albumen inflates mixed sugar body cake skin and step
Suddenly（3）Your mixed sugar body cake skin composite laminate of gained OK a karaoke club honey obtains composite laminate cake skin, and roll-in is carried out to composite laminate cake skin,
It is at the uniform velocity entered four sections of cooling tunnels and carry out cooling and shaping, the chilling temperature of four sections of cooling tunnels is followed successively by：8-15℃、
8-13 DEG C, 8-11 DEG C, 8-10 DEG C, cut after cooling and shaping, stripping and slicing obtains composite laminate sugar semi-finished product；
Step（5）, chocolate coating, annular knurl, hardening by cooling：Use step（1）The chocolate catsup of gained is to step（4）Gained is answered
Close lamination sugar semi-finished product and carry out chocolate coating, annular knurl, it is at the uniform velocity entered the hardening by cooling of three-stage cooling tunnel, three sections
Each section of chilling temperature of cooling tunnel≤10 DEG C, the substitute of cocoa fat chocolate is obtained after hardening by cooling；
Step（6）, sorting, packaging and storage.
Wherein, step（1）The concrete operations for preparing substitute of cocoa fat chocolate catsup are：1. prepare Icing Sugar：Using floated
Rotating disintegrator, graininess white sugar powder is broken into the Icing Sugar that grain graininess is≤80 mesh numbers, Icing Sugar sealing pack is standby；It is 2. skilful
Gram force refines：Substitute of cocoa fat that 180-220 parts by weight are melted, 50-60 parts by weight Icing Sugar, 50-70 parts by weight natural cocoa powder,
20-30 parts by weight whole-fat milk powder, 50-75 parts by weight skimmed milk powder, 30-50 parts by weight of lactose, 40-60 parts by weight whey powder, 1-4
Parts by weight anhydrous butter oil, 1-2 parts by weight enzymolysis cream, 1-3 parts by weight malt flour, 0.5-1.5 parts by weight Emulsifier, 0.2-0.4
Parts by weight edible salt sequentially adds to be refined in fine grinding cylinder, and fine grinding cylinder circulating cooling temperature refines time 16- at 40-45 DEG C
24 hours, until the chocolate catsup fineness of fine grinding reaches 18-25 m, obtain needed for substitute of cocoa fat chocolate catsup, will be for can
Can fat chocolate catsup pour into stirring cold wall tank, with 40-50 DEG C stirring be incubated it is standby；The substitute of cocoa fat chocolate catsup is going out
Material need to add 1.5-2.5 parts by weight Emulsifier again using preceding 2-3 hours, and 0.2-2.5 weight is added using preceding 1-2 hours in discharging
Part flavoring essence spices.
Wherein, step（1）Middle emulsifying agent is lecithin, and flavoring essence spices is made up of chocolate essence and vanillic aldehyde.
Wherein, step（2）Prepare albumen inflation mixed sugar body cake skin concrete operations be：1. prepare peanut powder, peanut butter：
It is 40-60 mesh numbers with Rolling cutting type peanut is broken, powder machine and rotary grinding butter machine will bake and bank up with earth high oleic acid shelled peanut to be prepared into grain graininess
Peanut powder and the m of fineness≤120 peanut butter, peanut powder and peanut butter seals pack respectively and bucket is standby；2. dissolvingization is sugared：
3-5 parts by weight pure water, 10-15 parts by weight glucose syrup, 10-15 parts by weight white granulated sugar, 0.2-0.4 parts by weight edible salts are fallen
Enter in stainless steel jacketed pan, open steam heating for dissolvingization sugar, stirring in time is until white granulated sugar is completely dissolved, when heating syrup temperature
Degree reaches 80~100 DEG C, and syrup is filtered through 120-160m stainless steel mesh, takes the 30-35% of total amount to pour into mixer and beats pot
It is interior；3. infusion：Remaining 65-70% filtering syrup is poured into stainless steel jacketed pan, steam heating infusion is opened, when syrup is endured
When boiling temperature and reaching 120-125 DEG C, infusion syrup is obtained；4. punching slurry is beaten：Carry out in two times, mixer is beaten into 30-35% in pot
Filtering syrup with 182 revs/min carry out it is quick beat 5-10 minutes, until pale occurs in syrup, speed switchs to 70 revs/min,
1-4 parts by weight egg white solutions are slowly added into syrup, addition completes whipping speed and is adjusted to 182 revs/min, starts once to beat and fills
Gas, it is quick to beat 10-20 minutes, stable white foam sugar body tissue, i.e. protein foam sugar body are formed in pot until beating, inspection
Protein foam sugar volume density is surveyed, a 100ml measuring cup is taken, protein foam sugar body is packed full with measuring cup and includes flat measuring cup with flat board
Mouthful, weigh with scale its quality, by gained mass figures and the 100ml measuring cups quality for weighing and determining in advance and full measuring cup volume
Numerical value, it is inserted in density calculation formula：Density=mass/volume=full measuring cup protein foam sugar weight/full measuring cup volume=tested egg
White foam sugar volume density, when density reaches 0.02-0.40g/cm3, whipping inflation for the first time is completed, and obtains protein foam sugar body；
It is 70 revs/min to adjust mixer and beat speed, infusion syrup is slowly poured in protein foam sugar body in wire, punching is stirred after having starched
Beat speed and be adjusted to 182 revs/min, start secondary beat and inflate, it is quick to beat 10-20 minutes, until forming the white inflation of stiff
Sugared body, detects white and inflates sugared body soft durometer, and 20-30g is taken out from mixer pot and inflates sugared body, puts prior preparation into rapidly
The bucket for filling temperature≤35 DEG C water in, taken out after cooling down 1-2 minutes, cooling inflated that sugared body is soft to be twisted into one, uses finger
The sugared body group of inflation is firmly pinched, inflates the tack-free finger of sugared body, that is, reaches the soft durometer of the secondary sugared body of inflation for beating inflation needs, the
It is secondary to beat inflation completion, obtain inflating sugared body；5. mixing preparation：Mixer speed is adjusted to 70 revs/min of low speed, successively by 3-
6 parts by weight peanut butter, 10-20 parts by weight peanut powder, 0.01-0.05 parts by weight vanillic aldehydes, which are added to mix in the sugared body of inflation, to be adjusted
Match somebody with somebody, stirring 1-2 minutes obtain albumen inflation mixed sugar body, and albumen inflation mixed sugar body then is poured on into stainless steel interlayer cooling bench
Cooled down on plate, cooling temperature of circulating water≤15 DEG C used in stainless steel interlayer cooling slab, be cooled to albumen inflation mixed sugar
The temperature of body is 40-50 DEG C, puts it into the insulation hopper of double roller cake of press skin machine and is incubated, 40-50 DEG C of holding temperature；6. egg processed
White inflation mixed sugar body cake skin：Albumen is inflated into mixed sugar body by conveying hoister and is sent into double roller pressure from insulation hopper piecemeal lifting
Cake skin mechanism obtains the albumen inflation mixed sugar body cake skin.
Wherein, step（3）Preparing your the sweet concrete operations of mixed sugar body cake skin of OK a karaoke club is：1. material mixed dissolution：Respectively
By 10-15 parts by weight pure water, 50-70 parts by weight glucose syrup, 20-30 parts by weight white granulated sugar, 5-10 parts by weight brown granulated sugar,
0.5-1.0 parts by weight edible salt, 40-60 parts by weight condensed milk, 10-30 parts by weight vegetable oil, 2-6 parts by weight anhydrous butter oil, 0.5-4
Parts by weight Emulsifier, 0.1-0.3 parts by weight sodium bicarbonate are poured into high speed shear circulation dissolving pan, are opened steam and are dissolved by heating, when
Syrup temp reaches 90-100 DEG C, and filtering syrup is filtrated to get through 120~160m stainless steel mesh；2. infusion：Burnt odor is opened to endure
Saucepan vavuum pump, by filtering syrup suction burnt odor preserving kettle, open preserving kettle's steam valve and open stirring, when infusion temperature reaches
To 110-115 DEG C, turn off steam and stir, detect infusion syrup soft durometer, with a root long degree 60-80cm, diameter of phi 6-8mm
Stainless steel bar, by infusion syrup in an insertion burnt odor preserving kettle of rod, taken out at once after insertion depth 15-20cm, rapidly
It is put into the cut-and-dried bucket for filling with temperature≤35 DEG C water, will be taken out after the viscous syrup cooling 1-2 minutes of institute on stainless steel bar,
With hand will cool down sugared body scrape and it is soft be twisted into circle sugar group, the shaping of circle sugar group is not scattered and not collapse-deformation, that is, reaches infusion syrup
The soft durometer needed, open preserving kettle's baiting valve and be put into storage vat, pour into stainless steel stirring jacketed pan and be cooled to 40-50 DEG C,
It is standby；3. mixing preparation：Infusion syrup after cooling is quantitatively pumped into ribbon mixer to mix with baking and banking up with earth high oleic acid shelled peanut, with
The infusion syrup mixing 8-15 parts by weight for being often pumped into 40-60 parts by weight bake and bank up with earth high oleic acid shelled peanut, obtain OK a karaoke club honey that mixed sugar
Body；4. cookie wrapper preparing：By OK a karaoke club honey, your mixed sugar body is put into vertical three rods cookie wrapper preparing machine progress roll pressing skin, obtains the OK a karaoke club honey
That mixed sugar body cake skin.
Wherein, step（3）Middle emulsifying agent is made up of glycerin monostearate and lecithin.
Wherein, step（6）Also include metal detection, the metal detection is that should start to detect product after machine start
Before, first whether worked well with the detector sensitivity of Φ 1.0mm standard testing block verifier, and detected normally
In journey at interval of checking in 1 hour once.
By using preceding solution, the beneficial effects of the invention are as follows：It is skilful by the substitute of cocoa fat designed as described above
The preparation method of gram force product, step（1）2. middle addition enzymolysis cream and malt flour, and select appropriate time point to add
Chocolate essence, vanillic aldehyde and emulsifying agent so that the taste and flavor of this substitute of cocoa fat chocolate is closer to pure fat chocolate
Taste and flavor；Step（2）3. with the consistent and stability and water-retaining property that 4. ensure that output aggregate, finished product is protected
Preferable shape state is held, Collapse Deformation will not occur；Step（2）5. and step（3）3. middle addition peanut powder, peanut
Sauce bakes and banks up with earth high oleic acid shelled peanut, be using import Argentina without aflatoxin high oleic acid peanut bake and bank up with earth processing prepare and
Into its oleic acid/linoleic acid（O/L）That is the sub- ratio of oil is 13-25, and common peanut（O/L）Oily Asia ratio only 1.2, because it is
High oleic acid value so that inoxidizability greatly improves, and is not in oxidative rancidity and oil consumption taste within the shelf-life, not only extends
The shelf life life-span of product, and be that it is possibly realized as healthy food；And step（2）5. middle innovation use peanut
The form egg mix white sugar of powder and peanut butter, have the unique taste, chewiness foot, and the more chew the more fragrant, enjoy endless aftertastes；Step（3）'s
1. the composition proportion ratio used so that Maillard reaction of the OK a karaoke club honey that sugar during infusion is more easy to realize, can more embodied
The characteristics of its product exquisiteness lubricates, milk is mellow；Therefore, by made from the preparation method of the substitute of cocoa fat chocolate
Substitute of cocoa fat chocolate, structure is clearly demarcated, and stereovision is strong, has the unique taste abundant, has that crisp middle band is soft, tough middle band is soft, fine and smooth
Lubrication, chewiness foot, milk is mellow, the characteristics of the more chewing the more fragrant.
Embodiment
In conjunction with specific embodiment, the present invention is further described.
The embodiment of the present invention discloses, a kind of preparation method of substitute of cocoa fat chocolate, it is characterised in that including
Following steps：
Step（1）, prepare substitute of cocoa fat chocolate catsup：1. prepare Icing Sugar：It is using floated rotating disintegrator, graininess is white
Granulated sugar is ground into the Icing Sugar that grain graininess is≤80 mesh numbers, and Icing Sugar sealing pack is standby；2. chocolate refines：200kg is melted
Substitute of cocoa fat, 55kg Icing Sugar, 60kg natural cocoa powders, 25kg whole-fat milk powders, 50kg skimmed milk powders, 40kg lactose, 50kg breast
Clear powder, 2kg anhydrous butter oils, 1kg enzymolysis cream, 2kg malt flours, 1kg lecithin, the mixing of 0.3kg edible salts are added in fine grinding cylinder
Refined, fine grinding cylinder circulating cooling temperature refines hour time 16-24 at 40-45 DEG C, until the chocolate catsup of fine grinding is thin
Degree reaches 18-25 m, obtains required substitute of cocoa fat chocolate catsup, substitute of cocoa fat chocolate catsup is poured into stirring cold wall tank,
It is incubated with 40-50 DEG C of stirring standby；The substitute of cocoa fat chocolate catsup need to add 2kg ovum again in discharging using preceding 2-3 hours
Phosphatide, 0.3kg chocolate essences and 1kg vanillic aldehydes are added using preceding 1-2 hours in discharging；
Step（2）, prepare albumen inflation mixed sugar body cake skin：1. prepare peanut powder, peanut butter：With Rolling cutting type peanut is broken, powder machine
With rotary grinding butter machine the peanut powder and fineness≤120 that grain graininess is 40-60 mesh numbers are prepared into by high oleic acid shelled peanut is baked and banked up with earth
M peanut butter, peanut powder and peanut butter seal pack respectively and bucket is standby；2. dissolvingization is sugared：By 4 Kg pure water, 12 Kg Portugals
Grape syrup, 12 Kg white granulated sugars, 0.3 Kg edible salts are poured into stainless steel jacketed pan, are opened steam heating for dissolvingization sugar, are stirred in time
Mix until white granulated sugar be completely dissolved, when heating syrup temp reach 80-100 DEG C, through 120-160m stainless steel mesh filter syrup,
Take the 30-35% of total amount to pour into mixer to beat in pot；3. infusion：Remaining 65-70% filtering syrup is poured into stainless steel interlayer
In pot, steam heating infusion is opened, when syrup infusion temperature reaches 120-125 DEG C, obtains infusion syrup；4. punching slurry is beaten：Point
Secondary progress, the filtering syrup that mixer is beaten to 30-35% in pot are quickly beaten（182 revs/min）5-10 minutes, until syrup
There is pale, speed switchs to low speed（70 revs/min）, 1kg egg white solutions are slowly added into syrup, addition is completed to beat speed tune
To quick（182 revs/min）, start once to beat inflation, quick whipping 10-20 minutes, the white of stabilization formed in pot until beating
Color foam sugar body tissue, i.e. protein foam sugar body, protein foam sugar volume density is detected, stops beating, take a 100ml measuring cup,
Protein foam sugar body is packed full with measuring cup and includes flat measuring cup mouth with flat board, weigh with scale its quality, by gained mass figures with
The 100ml measuring cups quality for weighing and determining in advance and full measuring cup volumetric quantities, are inserted in density calculation formula：Density=mass/volume
The tested protein foam sugar volume density of=full measuring cup protein foam sugar weight/completely measuring cup volume=, when density reaches 0.02-0.40g/
cm3, inflation is beaten for the first time and is completed, and obtains protein foam sugar body；Adjust mixer and beat speed as at a slow speed（70 revs/min）, will
Infusion syrup is slowly poured in protein foam sugar body in wire, and punching is beaten speed after having starched and is adjusted to quickly（182 revs/min）, start
Secondary to beat inflation, quick to beat 10-20 minutes, until the white for forming stiff inflates sugared body, sugared body soft durometer is inflated in detection
, stop mixer and beat, 20-30g is taken out from mixer pot and inflates sugared body, put into rapidly it is cut-and-dried filled temperature≤
In the bucket of 35 DEG C of water, taken out after cooling down 1-2 minutes, cooling is inflated that sugared body is soft to be twisted into one, the sugared body of inflation is pinched with finger force
Group, inflates the tack-free finger of sugared body, that is, reaches the soft durometer of the secondary sugared body of inflation for beating inflation needs.Second of whipping has been inflated
Into obtaining inflating sugared body；5. mixing preparation：Mixer speed is adjusted to low speed（70 revs/min）, successively by 5Kg peanut butter, 15
Kg peanut powders, 0.02 Kg vanillic aldehydes are added to mixing preparation in the sugared body of inflation, and stirring 1-2 minutes obtain albumen inflation mixed sugar
Body, then albumen inflation mixed sugar body is poured on stainless steel interlayer cooling slab（Cooling temperature of circulating water≤15 DEG C）, slightly
It is put into the insulation hopper of double roller cake of press skin machine and is incubated after cooling, 40-50 DEG C of temperature；6. albumen processed inflates mixed sugar body cake skin：
Albumen is inflated into mixed sugar body by conveying hoister double roller cake of press skin machine of being sent into, the obtained albumen inflation are lifted from hopper piecemeal
Mixed sugar body cake skin；
Step（3）, prepare OK a karaoke club honey your mixed sugar cake skin：1. material mixed dissolution：Respectively by 11 Kg pure water, 62 Kg grapes
Syrup, 25 Kg white granulated sugars, 8 Kg brown granulated sugars, 0.5 Kg edible salts, 45 Kg condensed milk, 20 Kg vegetable oil, 5 Kg anhydrous butter oils,
0.8 Kg glycerin monostearates, 0.8 Kg lecithin, 0.2 Kg sodium bicarbonate（Sodium bicarbonate）Pour into high speed shear circulation dissolving pan
In, open steam and dissolve by heating, when syrup temp reaches 90-100 DEG C, filtering is filtrated to get through 120~160m stainless steel mesh
Syrup；2. infusion：Burnt odor preserving kettle vavuum pump is opened, by filtering syrup suction burnt odor preserving kettle, opens preserving kettle's steam valve
And stirring is opened, when infusion temperature reaches 110-115 DEG C, turn off steam and stir, infusion syrup soft durometer is detected, with a root long
60-80cm, diameter of phi 6-8mm stainless steel bar are spent, one of rod is inserted in burnt odor preserving kettle in infusion syrup, insertion depth
Take out, be put into rapidly in the cut-and-dried bucket for filling with temperature≤35 DEG C water at once after 15-20cm, will be glued on stainless steel bar
Syrup cooling 1-2 minutes after take out, with hand will cool down sugared body scrape and it is soft be twisted into garden sugar group, garden sugar group shaping does not scatter and does not collapse
Notch distortion, that is, reach the soft durometer of infusion syrup needs, open preserving kettle's baiting valve and be put into storage vat, pour into stainless steel stirring folder
Cooled down in layer pot（Circulating water temperature≤50 DEG C）It is standby；3. mixing preparation：By the infusion syrup after cooling and bake and bank up with earth high oleic acid flower
Raw benevolence mixes through ribbon mixer, OK a karaoke club honey that mixed sugar body is obtained, wherein the infusion syrup speed for being pumped into ribbon mixer is
High oleic acid shelled peanut is baked and banked up with earth per 45Kg infusion syrup mixing 10Kg；4. cookie wrapper preparing：By OK a karaoke club honey, your mixed sugar body is put into vertical three
Rod cookie wrapper preparing machine carries out roll pressing skin, obtains the OK a karaoke club honey that mixed sugar body cake skin；
Step（4）, composite laminate, cooling and shaping, excision forming：Using automatic composite laminate equipment, by step（3）, 4. gained
OK a karaoke club honey that mixed sugar body cake skin and step（2）, 6. gained albumen inflation mixed sugar body cake skin divide levels composite laminate one
Rise, composite laminate cake skin is obtained, through pressure roller（Cooling temperature of circulating water≤15 DEG C in roller）After compressing composite laminate cake skin, at the uniform velocity enter
Enter four sections of cooling tunnels and carry out cooling and shaping, each section of chilling temperature is followed successively by：It is 8-15 DEG C, 8-13 DEG C, 8-11 DEG C, 8-10 DEG C, multiple
Lamination cake skin is closed after cooling and shaping, cuts machine-cut bar and cutting machine cutting block forming through roller respectively, the composite laminate sugar being molded
Block semi-finished product；
Step（5）, chocolate coating, annular knurl, hardening by cooling：By step（4）Gained composite laminate sugar semi-finished product, through chocolate
Coating, edge knurling machine carry out chocolate coating（40-50 DEG C of coating chocolate sauce temperature）, after annular knurl, at the uniform velocity into three-stage cooling
Tunnel hardening by cooling, each section of tunnel chilling temperature≤10 DEG C, the novel and unique substitute of cocoa fat chalk is obtained after hardening by cooling
Power product；
Step（6）, metal detection, sorting, packaging and storage；Wherein described metal detection is produced for that should start detection after machine start
Before product, first whether worked well with the detector sensitivity of Φ 1.0mm standard testing block verifier, and normally detecting
During at interval of 1 hour checking once.
According to the preparation method of above-mentioned substitute of cocoa fat chocolate, obtained chocolate is by the high-quality card of preparation
Draw honey that sugar, protein sugar, substitute of cocoa fat chocolate and soft, tough, hard, crisp, the fragrant spy for baking and banking up with earth high oleic acid shelled peanut and its product
Point, ingenious combination have that crisp middle band is soft, tough middle band is soft, exquisiteness lubrication, chewiness foot, milk is mellow, the more chews the more fragrant with assembling
Feature, forms that structure is clearly demarcated, and stereovision is strong, has the unique taste abundant, the concentration condensed milk of addition, anhydrous butter oil, vegetable oil, bakes and banks up with earth height
Oleic acid shelled peanut and its product, make product not only nutritious, and rich in having strong energy and origin of heat, Ji Nengman
Sufficient consumer simultaneously to your sugar of chocolate and OK a karaoke club honey and the high request of protein sugar mouthfeel, and can enjoy it is novel, unique,
The substitute of cocoa fat chocolate of innovation simultaneously, has additional nutrients and supplemented the energy and heat of needed by human body.
Described in above, only this hair is used using the embodiment of the technology of the present invention content, any those skilled in the art
Bright done modifications and changes, the scope of the claims that all the category present invention advocates, and it is not limited to those disclosed embodiments.
Claims (7)
1. a kind of preparation method of substitute of cocoa fat chocolate, it is characterised in that comprise the following steps：
Step（1）, prepare substitute of cocoa fat chocolate catsup：1. prepare Icing Sugar：Graininess white sugar powder is broken into grain graininess is
The Icing Sugar of≤80 mesh numbers, Icing Sugar sealing pack are standby；2. chocolate refines：By the substitute of cocoa fat of thawing, Icing Sugar, natural cocoa
It is powder, whole-fat milk powder, skimmed milk powder, lactose, whey powder, anhydrous butter oil, enzymolysis cream, malt flour, emulsifying agent, edible salt, edible
Essence and flavoring agent mixing is refined, until the chocolate catsup fineness of fine grinding reaches 18-25m, obtains required substitute of cocoa fat chalk
Power sauce, the substitute of cocoa fat chocolate catsup with 40-50 DEG C of temperature be incubated standby, are incubated in alternate processes and keep continuing
Stirring；
Step（2）, prepare albumen inflation mixed sugar body cake skin：1. prepare peanut powder, peanut butter：High oleic acid shelled peanut system will be baked and banked up with earth
It is standby into the peanut powder and fineness≤120m peanut butter that grain graininess is 40-60m, peanut powder and peanut butter seal respectively pack and
Bucket is standby；2. dissolvingization is sugared：Pure water, glucose syrup, white granulated sugar, edible salt are mixed and dissolved by heating, stirring is straight in time
It is completely dissolved to white granulated sugar, syrup is carried out to be filtrated to get filtering syrup, takes the 30-35% of filtering syrup total amount to pour into mixer
Beat in pot；3. infusion：Remaining 65-70% filtering syrup is subjected to steam heating infusion, when syrup infusion temperature reaches 120-
At 125 DEG C, infusion syrup is obtained；4. punching slurry is beaten：Carry out, first stirred the 30-35% obtained in advance filtering syrup in two times
Beat, until pale occurs in syrup, egg white solution is slowly added into syrup, after the completion of egg white solution addition, is beaten, until sugar
Slurry forms stable white foam sugar body tissue, beats inflation for the first time and completes, obtains protein foam sugar body；Then, will be through enduring
Infusion syrup made from boiling slowly is poured in protein foam sugar body in wire to be beaten, until protein foam sugar body forms stiff
White inflate sugared body, beat inflation and complete for second, obtain inflating sugared body；5. mixing preparation：By peanut butter, peanut powder, perfume (or spice)
Lan Su is added to mixing preparation in the sugared body of inflation, obtains albumen inflation mixed sugar body, albumen then is inflated into the cooling of mixed sugar body
For 40-50 DEG C, albumen inflation mixed sugar body is incubated with 40-50 DEG C；6. albumen processed inflates mixed sugar body cake skin：To albumen
Inflate mixed sugar body and carry out roll pressing skin, obtain the albumen inflation mixed sugar body cake skin；
Step（3）, prepare OK a karaoke club honey your mixed sugar body cake skin：1. material mixed dissolution：By pure water, glucose syrup, white granulated sugar,
Brown granulated sugar, edible salt, condensed milk, vegetable oil, anhydrous butter oil, emulsifying agent, sodium bicarbonate mixing are dissolved by heating, when syrup temp reaches
To 90-100 DEG C, syrup is carried out to be filtrated to get filtering syrup；2. infusion：Filtering syrup is subjected to heating infusion, infusion process
In with stirring, when infusion temperature reaches 110-115 DEG C, obtain required infusion syrup, it is standby to be cooled to 40-50 DEG C of temperature；
3. mixing preparation：Infusion syrup after cooling is mixed to get OK a karaoke club honey that mixed sugar body with baking and banking up with earth high oleic acid shelled peanut；4. make
Cake skin：To OK a karaoke club honey, your mixed sugar body carries out roll pressing skin, obtains the OK a karaoke club honey that mixed sugar body cake skin；
Step（4）, composite laminate, cooling and shaping, excision forming：By step（2）Gained albumen inflates mixed sugar body cake skin and step
Suddenly（3）Your mixed sugar body cake skin composite laminate of gained OK a karaoke club honey obtains composite laminate cake skin, and roll-in is carried out to composite laminate cake skin,
It is at the uniform velocity entered four sections of cooling tunnels and carry out cooling and shaping, the chilling temperature of four sections of cooling tunnels is followed successively by：8-15℃、
8-13 DEG C, 8-11 DEG C, 8-10 DEG C, cut after cooling and shaping, stripping and slicing obtains composite laminate sugar semi-finished product；
Step（5）, chocolate coating, annular knurl, hardening by cooling：Use step（1）The chocolate catsup of gained is to step（4）Gained is answered
Close lamination sugar semi-finished product and carry out chocolate coating, annular knurl, it is at the uniform velocity entered the hardening by cooling of three-stage cooling tunnel, three sections
Each section of chilling temperature of cooling tunnel≤10 DEG C, the substitute of cocoa fat chocolate is obtained after hardening by cooling；
Step（6）, sorting, packaging and storage.
2. the preparation method of substitute of cocoa fat chocolate according to claim 1, it is characterised in that step（1）Prepare
The concrete operations of substitute of cocoa fat chocolate catsup are：1. prepare Icing Sugar：Using floated rotating disintegrator, by graininess white granulated sugar
The Icing Sugar that grain graininess is≤80 mesh numbers is ground into, Icing Sugar sealing pack is standby；2. chocolate refines：By 180-220 parts by weight
Substitute of cocoa fat, 50-60 parts by weight Icing Sugar, 50-70 parts by weight natural cocoa powder, 20-30 parts by weight whole-fat milk powder, the 50- of thawing
75 parts by weight skimmed milk powders, 30-50 parts by weight of lactose, 40-60 parts by weight whey powder, 1-4 parts by weight anhydrous butter oil, 1-2 weight
Part enzymolysis cream, 1-3 parts by weight malt flour, 0.5-1.5 parts by weight Emulsifier, 0.2-0.4 parts by weight edible salts sequentially add essence
Refined in mill cylinder, fine grinding cylinder circulating cooling temperature refines hour time 16-24 at 40-45 DEG C, until the chocolate of fine grinding
Sauce fineness reaches 18-25 m, obtains required substitute of cocoa fat chocolate catsup, and substitute of cocoa fat chocolate catsup is poured into stirring and protected
Warm cylinder, it is incubated with 40-50 DEG C of stirring standby；The substitute of cocoa fat chocolate catsup need to be added again in discharging using preceding 2-3 hours
1.5-2.5 parts by weight Emulsifier, 0.2-2.5 parts by weight flavoring essence spices is added using preceding 1-2 hours in discharging.
3. the preparation method of substitute of cocoa fat chocolate according to claim 1 or 2, it is characterised in that：Step（1）In
Emulsifying agent is lecithin, and flavoring essence spices is made up of chocolate essence and vanillic aldehyde.
4. the preparation method of substitute of cocoa fat chocolate according to claim 1, it is characterised in that step（2）Prepare
Albumen inflation mixed sugar body cake skin concrete operations be：1. prepare peanut powder, peanut butter：With Rolling cutting type peanut is broken, powder machine and rotation
Rotatable grinding butter machine is prepared into peanut powder that grain graininess is 40-60 mesh numbers and the m of fineness≤120 by high oleic acid shelled peanut is baked and banked up with earth
Peanut butter, peanut powder and peanut butter seal pack respectively and bucket is standby；2. dissolvingization is sugared：By 3-5 parts by weight pure water, 10-15
Parts by weight glucose syrup, 10-15 parts by weight white granulated sugar, 0.2-0.4 parts by weight edible salts are poured into stainless steel jacketed pan, are opened and are steamed
Vapour heating for dissolvingization sugar, in time stirring are completely dissolved up to white granulated sugar, reach 80~100 DEG C when heating syrup temp, through 120-
160m stainless steel mesh filters syrup, takes the 30-35% of total amount to pour into mixer and beats in pot；3. infusion：By remaining 65-70%'s
Filtering syrup is poured into stainless steel jacketed pan, is opened steam heating infusion, when syrup infusion temperature reaches 120-125 DEG C, is obtained
Infusion syrup；4. punching slurry is beaten：Carry out in two times, mixer is beaten into the filtering syrup of 30-35% in pot with 182 revs/min of progress
Quick to beat 5-10 minutes, until pale occurs in syrup, speed switchs to 70 revs/min, and 1-4 parts by weight are slowly added into syrup
Egg white solution, addition complete whipping speed and are adjusted to 182 revs/min, start once to beat inflation, quick whipping 10-20 minutes, until stirring
Beat and stable white foam sugar body tissue, i.e. protein foam sugar body are formed in pot, detect protein foam sugar volume density, take one
100ml measuring cups, protein foam sugar body is packed full with measuring cup and includes flat measuring cup mouth with flat board, weigh with scale its quality, by gained
Mass figures and the 100ml measuring cups quality for weighing and determining in advance and full measuring cup volumetric quantities, are inserted in density calculation formula：Density
=mass/volume=full measuring cup protein foam sugar weight/full measuring cup volume=tested protein foam sugar volume density, when density reaches
0.02-0.40g/cm3, inflation is beaten for the first time and is completed, and obtains protein foam sugar body；Adjust mixer beat speed be 70 turns/
Point, infusion syrup is slowly poured in protein foam sugar body in wire, punching beats speed after having starched and is adjusted to 182 revs/min, starts two
It is secondary to beat inflation, 10-20 minutes are quickly beaten, until the white for forming stiff inflates sugared body, it is soft or hard that detection white inflates sugared body
Degree, the sugared body of 20-30g inflations is taken out from mixer pot, puts the cut-and-dried bucket for filling temperature≤35 DEG C water into rapidly
In, taken out after cooling down 1-2 minutes, cooling is inflated that sugared body is soft to be twisted into one, the sugared body group of inflation is pinched with finger force, inflates sugared body
Tack-free finger, that is, reach the soft durometer of the secondary sugared body of inflation for beating inflation needs, and second of whipping inflation is completed, inflated
Sugared body；5. mixing preparation：Mixer speed is adjusted to 70 revs/min of low speed, successively by 3-6 parts by weight peanut butter, 10-20 parts by weight
Peanut powder, 0.01-0.05 parts by weight vanillic aldehydes are added to mixing preparation in the sugared body of inflation, and stirring 1-2 minutes obtain albumen inflation
Mixed sugar body, then albumen inflation mixed sugar body is poured on stainless steel interlayer cooling slab and cooled down, stainless steel interlayer is cold
But cooling temperature of circulating water≤15 DEG C used in platen, the temperature for being cooled to albumen inflation mixed sugar body is 40-50 DEG C, is put it into
It is incubated in the insulation hopper of double roller cake of press skin machine, 40-50 DEG C of holding temperature；6. albumen processed inflates mixed sugar body cake skin：By conveying
Albumen inflation mixed sugar body is obtained the albumen inflation from insulation hopper piecemeal lifting feeding double roller cake of press skin mechanism and mixed by elevator
Close sugared body cake skin.
5. the preparation method of substitute of cocoa fat chocolate according to claim 1, it is characterised in that step（3）Prepare
The concrete operations of your mixed sugar body cake skin of OK a karaoke club honey are：1. material mixed dissolution：Respectively by 10-15 parts by weight pure water, 50-70
Parts by weight glucose syrup, 20-30 parts by weight white granulated sugar, 5-10 parts by weight brown granulated sugar, 0.5-1.0 parts by weight edible salt, 40-60 weights
Measure part condensed milk, 10-30 parts by weight vegetable oil, 2-6 parts by weight anhydrous butter oil, 0.5-4 parts by weight Emulsifier, 0.1-0.3 parts by weight
Sodium bicarbonate is poured into high speed shear circulation dissolving pan, is opened steam and is dissolved by heating, when syrup temp reaches 90-100 DEG C, through 120
~160m stainless steel mesh is filtrated to get filtering syrup；2. infusion：Burnt odor preserving kettle vavuum pump is opened, filtering syrup suction is burnt
In fragrant preserving kettle, open preserving kettle's steam valve and simultaneously open stirring, when infusion temperature reaches 110-115 DEG C, turn off steam and stir,
Infusion syrup soft durometer is detected, with a root long degree 60-80cm, diameter of phi 6-8mm stainless steel bar, burnt odor is inserted by one of rod
In preserving kettle in infusion syrup, taken out at once after insertion depth 15-20cm, be put into cut-and-dried filled with temperature≤35 rapidly
In the bucket of DEG C water, institute it will be taken out on stainless steel bar after viscous syrup cooling 1-2 minutes, will cool down sugared body with hand scrapes and soft be twisted into circle
Sugar group, the shaping of circle sugar group is not scattered and not collapse-deformation, that is, reaches the soft durometer of infusion syrup needs, unlatching preserving kettle baiting valve
Storage vat is put into, pours into stainless steel stirring jacketed pan and is cooled to 40-50 DEG C, it is standby；3. mixing preparation：By the infusion after cooling
Syrup is quantitatively pumped into ribbon mixer and mixed with baking and banking up with earth high oleic acid shelled peanut, is mixed with being often pumped into the infusion syrup of 40-60 parts by weight
Close 8-15 parts by weight and bake and bank up with earth high oleic acid shelled peanut, obtain OK a karaoke club honey that mixed sugar body；4. cookie wrapper preparing：By OK a karaoke club honey that mixed sugar body
It is put into vertical three rods cookie wrapper preparing machine and carries out roll pressing skin, obtains the OK a karaoke club honey that mixed sugar body cake skin.
6. the preparation method of substitute of cocoa fat chocolate according to claim 1 or 5, it is characterised in that：Step（3）In
Emulsifying agent is made up of glycerin monostearate and lecithin.
7. the preparation method of substitute of cocoa fat chocolate according to claim 1, it is characterised in that：Step（6）Also wrap
Metal detection is included, before the metal detection is should start to detect product after machine start, first with Φ 1.0mm standard testing
Whether the detector sensitivity of block verifier works well, and is verified once at interval of 1 hour in normal detection process.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111374203A (en) * | 2018-12-29 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt-flavored chocolate coating composition and preparation method thereof |
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| US5585135A (en) * | 1995-08-24 | 1996-12-17 | Hershey Foods Corporation | Method for extending the shelf-life of chocolate confectionery products containing peanuts and the product produced therefrom |
| CN1474654A (en) * | 2000-11-15 | 2004-02-11 | �Ʒ� | Process for molding laminated candy and resultant products thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US5585135A (en) * | 1995-08-24 | 1996-12-17 | Hershey Foods Corporation | Method for extending the shelf-life of chocolate confectionery products containing peanuts and the product produced therefrom |
| CN1474654A (en) * | 2000-11-15 | 2004-02-11 | �Ʒ� | Process for molding laminated candy and resultant products thereof |
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| 张忠盛，等: "《新型糖果生产工艺与配方》", 28 February 2014, 轻工业出版社 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111374203A (en) * | 2018-12-29 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt-flavored chocolate coating composition and preparation method thereof |
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