CN107494865A - A kind of kernel substitute of cocoa fat chocolate - Google Patents
A kind of kernel substitute of cocoa fat chocolate Download PDFInfo
- Publication number
- CN107494865A CN107494865A CN201710926458.3A CN201710926458A CN107494865A CN 107494865 A CN107494865 A CN 107494865A CN 201710926458 A CN201710926458 A CN 201710926458A CN 107494865 A CN107494865 A CN 107494865A
- Authority
- CN
- China
- Prior art keywords
- kernel
- substitute
- chocolate
- cocoa fat
- cocoa
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 111
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 60
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 51
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 7
- 239000005862 Whey Substances 0.000 claims abstract description 7
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 7
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000008101 lactose Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000008939 whole milk Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 235000019197 fats Nutrition 0.000 claims description 33
- 239000002184 metal Substances 0.000 claims description 30
- 229910052751 metal Inorganic materials 0.000 claims description 30
- 239000000047 product Substances 0.000 claims description 29
- 238000001514 detection method Methods 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 16
- 239000011265 semifinished product Substances 0.000 claims description 15
- 235000012773 waffles Nutrition 0.000 claims description 15
- 235000013599 spices Nutrition 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 238000009413 insulation Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 9
- 239000012634 fragment Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 4
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 238000005266 casting Methods 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000002955 isolation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000010422 painting Methods 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims 1
- 238000007689 inspection Methods 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—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
-
- 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
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of kernel substitute of cocoa fat chocolate, the mass number that raw material is included per 100kg kernel substitute of cocoa fat chocolates is：White granulated sugar 20kg, substitute of cocoa fat 20kg, cocoa power 13kg, whole milk powder 3kg, whey powder 2kg, lactose 2kg, vegetable oil 18kg, cocoa liquor 1.5kg, kernel 15kg, edible salt 0.06kg, flour 4.9kg.Its crispy in taste, nutritious, processing is simple, fast, meets the market demand, is advantageous to product promotion.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of kernel substitute of cocoa fat chocolate.
Background technology
Chocolate is also required to constantly perfect as a kind of leisure food being popular, its mouthfeel and flavour.At present
The common chocolate of in the market, mouthfeel is single, processed complex, it is difficult to meets the market demand, it is difficult to promotes.
The content of the invention
The purpose of the present invention is to propose to a kind of kernel substitute of cocoa fat chocolate, the above-mentioned deficiency of prior art is overcome, its
Crispy in taste, nutritious, processing is simple, fast, meets the market demand, is advantageous to product promotion.
In order to reach above-mentioned purpose of design, the technical solution adopted by the present invention is as follows：
A kind of kernel substitute of cocoa fat chocolate, the mass number that raw material is included per 100kg kernel substitute of cocoa fat chocolates are：
White granulated sugar 20kg, substitute of cocoa fat 20kg, cocoa power 13kg, whole milk powder 3kg, whey powder 2kg, lactose 2kg, vegetable oil 18kg,
Cocoa liquor 1.5kg, kernel 15kg, edible salt 0.06kg, flour 4.9kg.
The kernel substitute of cocoa fat chocolate, in order to improve the taste of chocolate, spices is additionally added in above-mentioned raw materials, added
Measure and be：Spices≤0.005kg in per 1kg kernel substitute of cocoa fat chocolates.
Above-mentioned spices includes：Vanillic aldehyde, phosphatide oil, sodium acid carbonate.
The processing method of kernel substitute of cocoa fat chocolate, comprises the following steps：
Step 1: dispensing：Various raw materials are mixed by said ratio；
Step 2: carburetion：Vegetable oil, hydrogenated coconut oil are put into molten oil machine and dissolve into liquid；
Step 3: fine grinding：White granulated sugar, substitute of cocoa fat, cocoa power, whole milk powder, whey powder, lactose, cocoa liquor, food
Put into refiner successively with salt and be finish-ground to chocolate mass；
Step 4: insulation：By the chocolate mass refined by sending pulp grinder to be sent in cold wall tank, insulation is continuously stirred；
It is Step 5: sandwich：Sandwich making is carried out using the waffle shell that has just made, waffle shell is divided into two well cutting, general
The waffle shell of well cutting is placed on mould, by casting machine, fills chocolate mass, through too short cold deferent, through clapper die spotting press matched moulds into
Type, into the big freezer of rotation；
Step 6: hardening by cooling：By the semi-finished product of step 5, by rotating big freezer hardening by cooling；
Step 7: cutting, painting clothing：Semi-finished product after hardening by cooling are cut according to demand, the semi-finished product after cutting pass through
Chocolate dip coater coats a thin layer of chocolate ectoplasm；
Step 8: rub kernel with the hands, apply clothing：Put a thin layer of chocolate ectoplasm semi-finished product are coated by chocolate dip coater
Kernel on equably being rubbed with the hands on kernel machine is rubbed with the hands, kernel thickness is 1-3mm, then again passes by chocolate dip coater and applies clothing；
Step 9: hardening by cooling：By the semi-finished product of step 8, it is molded through road hardening by cooling is subcooled；
Step 10: metal detection：Metal fragment in product is detected using metal detection equipment；
Step 11: inner packing：Qualified product will be examined using interior aluminium-foil paper/heat after ozone, disinfection by ultraviolet light
Sealer is packed；
Step 12: outer packing：By the interior product wrapped using the packing such as PRV boxes/bag/can/pallet/carton；
Step 13: storage storage；Packed product is stored under aeration-drying environment.
In the step 2, the time typically dissolved is：4H；It is required that the central temperature during molten oil is：50℃-60
℃。
In the step 3, the time typically refined is：12H；It is required that slurries central temperature is in lapping process：45℃-
60℃。
In the step 4, the temperature of insulation is 50 DEG C -60 DEG C, to keep the quality of chocolate mass.
In the step 5, the manufacturing process of waffle shell is：Water is added by flour, spices proportioning, is well mixed, after baking
Form waffle shell.
In the step 10, the product that is cooled and shaped through road is subcooled, through connection with the metal detection equipment of production line with
The metal fragment in product is detected, before use, inspector must first correct metal detection equipment；It is small every 1 in process
When will to metal detection equipment correct once；Process finishing, to metal detection equipment detection once；There is the product of metal to detection
It is identified, and takes isolation processing；Reappraise product or destroy product；It is required that ferrous metal Fe φ≤1.2mm, stainless steel
SUSφ≤2.0mm。
The beneficial effect of kernel substitute of cocoa fat chocolate of the present invention is：Its crispy in taste, nutritious, processing letter
It is single, fast, meet the market demand, be advantageous to product promotion.
Brief description of the drawings
Fig. 1 is the flow process chart of kernel substitute of cocoa fat chocolate of the present invention.
Embodiment
Preferred embodiment of the invention is described in further detail below.
The kernel substitute of cocoa fat chocolate, the mass number that raw material is included per 100kg kernel substitute of cocoa fat chocolates are：
White granulated sugar 20kg, substitute of cocoa fat 20kg, cocoa power 13kg, whole milk powder 3kg, whey powder 2kg, lactose 2kg, vegetable oil 18kg,
Cocoa liquor 1.5kg, kernel 15kg, edible salt 0.06kg, flour 4.9kg.
The kernel substitute of cocoa fat chocolate, in order to improve the taste of chocolate, spices is additionally added in above-mentioned raw materials, added
Measure and be：Spices≤0.005kg in per 1kg kernel substitute of cocoa fat chocolates.
Above-mentioned spices includes：Vanillic aldehyde, phosphatide oil, sodium acid carbonate.
The processing method of kernel substitute of cocoa fat chocolate, comprises the following steps：
Step 1: dispensing：Various raw materials are mixed by said ratio；
Step 2: carburetion：Vegetable oil, hydrogenated coconut oil are put into molten oil machine and dissolve into liquid；
Step 3: fine grinding：White granulated sugar, substitute of cocoa fat, cocoa power, whole milk powder, whey powder, lactose, cocoa liquor, food
Put into refiner successively with salt and be finish-ground to chocolate mass；
Step 4: insulation：By the chocolate mass refined by sending pulp grinder to be sent in cold wall tank, insulation is continuously stirred；
It is Step 5: sandwich：Sandwich making is carried out using the waffle shell that has just made, waffle shell is divided into two well cutting, general
The waffle shell of well cutting is placed on mould, by casting machine, fills chocolate mass, through too short cold deferent, through clapper die spotting press matched moulds into
Type, into the big freezer of rotation；
Step 6: hardening by cooling：By the semi-finished product of step 5, by rotating big freezer hardening by cooling；
Step 7: cutting, painting clothing：Semi-finished product after hardening by cooling are cut according to demand, the semi-finished product after cutting pass through
Chocolate dip coater coats a thin layer of chocolate ectoplasm；
Step 8: rub kernel with the hands, apply clothing：Put a thin layer of chocolate ectoplasm semi-finished product are coated by chocolate dip coater
Kernel on equably being rubbed with the hands on kernel machine is rubbed with the hands, kernel thickness is 1-3mm, then again passes by chocolate dip coater and applies clothing；
Step 9: hardening by cooling：By the semi-finished product of step 8, it is molded through road hardening by cooling is subcooled；
Step 10: metal detection：Metal fragment in product is detected using metal detection equipment；
Step 11: inner packing：Qualified product will be examined using interior aluminium-foil paper/heat after ozone, disinfection by ultraviolet light
Sealer is packed；
Step 12: outer packing：By the interior product wrapped using the packing such as PRV boxes/bag/can/pallet/carton；
Step 13: storage storage；Packed product is stored under aeration-drying environment.
In the step 2, the time typically dissolved is：4H；It is required that the central temperature during molten oil is：50℃-60
℃。
In the step 3, the time typically refined is：12H；It is required that slurries central temperature is in lapping process：45℃-
60℃。
In the step 4, the temperature of insulation is 50 DEG C -60 DEG C, to keep the quality of chocolate mass.
In the step 5, the manufacturing process of waffle shell is：Water is added by flour, spices proportioning, is well mixed, after baking
Form waffle shell.
In the step 10, the product that is cooled and shaped through road is subcooled, through connection with the metal detection equipment of production line with
The metal fragment in product is detected, before use, inspector must first correct metal detection equipment；It is small every 1 in process
When will to metal detection equipment correct once；Process finishing, to metal detection equipment detection once；There is the product of metal to detection
It is identified, and takes isolation processing；Reappraise product or destroy product；It is required that ferrous metal Fe φ≤1.2mm, stainless steel
SUSφ≤2.0mm。
Above content is to combine the further description that specific preferred embodiment is done to the present invention, is easy to the skill
The technical staff in art field is understood that and using the present invention, it is impossible to assert that the specific implementation of the present invention is confined to these explanations.
For general technical staff of the technical field of the invention, it can also make without departing from the inventive concept of the premise
Some simple deduction or replace, without by performing creative labour.Therefore, those skilled in the art's taking off according to the present invention
Show, the simple modifications made to the present invention all should be within protection scope of the present invention.
Claims (9)
- A kind of 1. kernel substitute of cocoa fat chocolate, it is characterised in that：Include raw material per 100kg kernel substitute of cocoa fat chocolates Mass number is：White granulated sugar 20kg, substitute of cocoa fat 20kg, cocoa power 13kg, whole milk powder 3kg, whey powder 2kg, lactose 2kg, plant Thing oil 18kg, cocoa liquor 1.5kg, kernel 15kg, edible salt 0.06kg, flour 4.9kg.
- 2. kernel substitute of cocoa fat chocolate according to claim 1, it is characterised in that：Spices is additionally added in above-mentioned raw materials, Addition is：Spices≤0.001kg in per 1kg kernel substitute of cocoa fat chocolates.
- 3. kernel substitute of cocoa fat chocolate according to claim 2, it is characterised in that：Above-mentioned spices includes：Above-mentioned spices Including：Vanillic aldehyde, phosphatide oil, sodium acid carbonate.
- 4. kernel substitute of cocoa fat chocolate according to claim 3, it is characterised in that：The kernel substitute of cocoa fat chocolate Processing method, comprise the following steps：Step 1: dispensing：Various raw materials are mixed by said ratio；Step 2: carburetion：Vegetable oil, hydrogenated coconut oil are put into molten oil machine and dissolve into liquid；Step 3: fine grinding：White granulated sugar, substitute of cocoa fat, cocoa power, whole milk powder, whey powder, lactose, cocoa liquor, edible salt Input refiner is finish-ground to chocolate mass successively；Step 4: insulation：By the chocolate mass refined by sending pulp grinder to be sent in cold wall tank, insulation is continuously stirred；It is Step 5: sandwich：Sandwich making is carried out using the waffle shell that has just made, waffle shell is divided into two well cutting, will be cut Good waffle shell is placed on mould, by casting machine, fills chocolate mass, through too short cold deferent, is molded, is entered through clapper die spotting press matched moulds Enter and rotate big freezer；Step 6: hardening by cooling：By the semi-finished product of step 5, by rotating big freezer hardening by cooling；Step 7: cutting, painting clothing：Semi-finished product after hardening by cooling are cut according to demand, the semi-finished product after cutting pass through chalk Power dip coater coats a thin layer of chocolate ectoplasm；Step 8: rub kernel with the hands, apply clothing：Stranding is placed on by a thin layer of chocolate ectoplasm semi-finished product are coated by chocolate dip coater Equably rub upper kernel on kernel machine with the hands, kernel thickness is 1-3mm, then again passes by chocolate dip coater and applies clothing；Step 9: hardening by cooling：By the semi-finished product of step 8, it is molded through road hardening by cooling is subcooled；Step 10: metal detection：Metal fragment in product is detected using metal detection equipment；Step 11: inner packing：Qualified product will be examined using interior aluminium-foil paper/heat-sealing film after ozone, disinfection by ultraviolet light Packed；Step 12: outer packing：By the interior product wrapped using the packing such as PRV boxes/bag/can/pallet/carton；Step 13: storage storage；Packed product is stored under aeration-drying environment.
- 5. kernel substitute of cocoa fat chocolate according to claim 4, it is characterised in that：In the step 2, typically dissolve Time be：4H；It is required that the central temperature during molten oil is：50℃-60℃.
- 6. kernel substitute of cocoa fat chocolate according to claim 4, it is characterised in that：In the step 3, general fine grinding Time be：12H；It is required that slurries central temperature is in lapping process：45℃-60℃.
- 7. kernel substitute of cocoa fat chocolate according to claim 4, it is characterised in that：In the step 4, the temperature of insulation Spend for 50 DEG C -60 DEG C, to keep the quality of chocolate mass.
- 8. kernel substitute of cocoa fat chocolate according to claim 4, it is characterised in that：In the step 5, waffle shell Manufacturing process is：Water is added by flour, spices proportioning, is well mixed, waffle shell is formed after baking.
- 9. kernel substitute of cocoa fat chocolate according to claim 4, it is characterised in that：In the step 10, through road is subcooled The product of cooling and shaping, by connecting the metal detection equipment with production line to detect the metal fragment in product, before use, inspection The person of testing must first correct metal detection equipment；Metal detection equipment was corrected once every 1 hour in process；Processing Terminate, to metal detection equipment detection once；The product for having metal to detection will be identified, and take isolation processing；Again Assess product or destroy product；It is required that ferrous metal Fe φ≤1.2mm, stainless steel SUS φ≤2.0mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710926458.3A CN107494865A (en) | 2017-10-07 | 2017-10-07 | A kind of kernel substitute of cocoa fat chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710926458.3A CN107494865A (en) | 2017-10-07 | 2017-10-07 | A kind of kernel substitute of cocoa fat chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107494865A true CN107494865A (en) | 2017-12-22 |
Family
ID=60700142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710926458.3A Pending CN107494865A (en) | 2017-10-07 | 2017-10-07 | A kind of kernel substitute of cocoa fat chocolate |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238718A (en) * | 2013-05-29 | 2013-08-14 | 马氏庄园南京食品有限公司 | Viball chocolate and preparation method thereof |
| CN105053432A (en) * | 2015-09-07 | 2015-11-18 | 福建省麦德好食品工业有限公司 | High-calcium sandwiched chocolate and preparation method thereof |
| CN105851428A (en) * | 2016-03-27 | 2016-08-17 | 上海海融食品科技股份有限公司 | Non-hydrogenated chocolate with cocoa butter alternatives and preparation method thereof |
| CN106106962A (en) * | 2016-06-24 | 2016-11-16 | 四川茂华食品有限公司 | A kind of waffle chocolate and preparation method thereof |
-
2017
- 2017-10-07 CN CN201710926458.3A patent/CN107494865A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238718A (en) * | 2013-05-29 | 2013-08-14 | 马氏庄园南京食品有限公司 | Viball chocolate and preparation method thereof |
| CN105053432A (en) * | 2015-09-07 | 2015-11-18 | 福建省麦德好食品工业有限公司 | High-calcium sandwiched chocolate and preparation method thereof |
| CN105851428A (en) * | 2016-03-27 | 2016-08-17 | 上海海融食品科技股份有限公司 | Non-hydrogenated chocolate with cocoa butter alternatives and preparation method thereof |
| CN106106962A (en) * | 2016-06-24 | 2016-11-16 | 四川茂华食品有限公司 | A kind of waffle chocolate and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 周奇文 等: "《实用食品加工新技术 （1）》", 31 October 1986, 中国食品出版社 * |
| 张忠盛 等: "《糖果巧克力生产技术问答》", 31 August 2009, 中国轻工业出版社 * |
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Application publication date: 20171222 |