CN109258884A - A kind of white chocolate coffee bean and preparation method thereof and device - Google Patents
A kind of white chocolate coffee bean and preparation method thereof and device Download PDFInfo
- Publication number
- CN109258884A CN109258884A CN201811143702.XA CN201811143702A CN109258884A CN 109258884 A CN109258884 A CN 109258884A CN 201811143702 A CN201811143702 A CN 201811143702A CN 109258884 A CN109258884 A CN 109258884A
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- Prior art keywords
- coffee bean
- white chocolate
- chocolate
- white
- coffee
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
- A23F5/145—Coating whole beans with a layer
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
-
- 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
- A23G1/305—Products for covering, coating, finishing, decorating
-
- 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
Abstract
The present invention relates to a kind of white chocolate coffee bean, white chocolate is wrapped in the outer surface of the ripe coffee bean by the white chocolate coffee bean, and finished product is made by way of mixing after roast coffee beans with white chocolate.The invention has the benefit that white chocolate coffee bean of the invention can be chewed and be eaten, take simple and convenient；The fruity of the cocoa butter perfume (or spice) of chocolate and coffee bean is fused together, unique white chocolate coffee bean taste is formed；The sweet tea of chocolate overcomes the hardship of coffee bean, and the chocolate-enrobed of crisp and fragrant lives the coffee bean of soft shortcake, so that white chocolate coffee bean is provided with soft crisp and crisp and fragrant mouthfeel；Using the device for preparing white chocolate coffee bean, many beautiful semiellipses or semicircle white chocolate coffee bean are produced.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of white chocolate coffee bean and preparation method thereof and dress
It sets.
Background technique
Coffee bean refers to the fruit for making coffee.The fruit of coffee is opposite by two oval seeds
Composition, the one side to overlap is flat junction, referred to as flat beans, but also by being made of a round seed, referred to as round
Beans, taste have no difference.
Coffee bean can be baked and be ground by usual people, and the drink of fragrance is then cooked into boiling water, but
Process is tedious, and mouthfeel is single.
Summary of the invention
Of the existing technology in order to solve the problems, such as, the present invention provides a kind of white chocolate coffee beans and preparation method thereof
With device, white chocolate coffee bean can be chewed and be eaten, and have the characteristics that soft crisp and crisp and fragrant.
The object of the present invention is to provide a kind of white chocolate coffee beans.
The white chocolate coffee bean of specific embodiment according to the present invention, the white chocolate coffee bean include white chalk
Power and ripe coffee bean, the white chocolate are wrapped in the outer surface of the ripe coffee bean.
The white chocolate coffee bean of specific embodiment according to the present invention, wherein the white chocolate and ripe coffee bean
Weight ratio is 1-10:10-100.
The white chocolate coffee bean of specific embodiment according to the present invention, wherein the white chocolate is by following raw material
It is made, the raw material includes 0.1-4 parts of hydrogenated vegetable oil, 0.1-4 parts of white granulated sugar, 0.1-4 parts of milk powder, 0.1-4 parts of lactose, ovum
.1-4 parts of phosphatidase 0,0.1-2 parts of edible essence fragrance.
The white chocolate coffee bean of specific embodiment according to the present invention, wherein the fusing point of the white chocolate is 30-
34℃。
It is a further object of the present invention to provide the preparation methods of above-mentioned white chocolate coffee bean.
The preparation method of the white chocolate coffee bean of specific embodiment according to the present invention, the method includes following steps
It is rapid:
(1) coffee bean is cleaned, is then baked, form ripe coffee bean；Fruit flavor is baked out, until after coffee bean expansion
It pops, the feeling eaten without having profusely bits can be chewed；
(2) first white chocolate is melted, then the white chocolate of ripe coffee bean and thawing that step (1) obtains is poured into
The mold is mixed, and the weight ratio of the white chocolate and ripe coffee bean is
1-10:10-100 is cooled to room temperature until the white chocolate wraps up the ripe coffee bean completely up to described white
Chocolate Coffee beans.
Another embodiment of the invention can be by coffee bean in order to keep the mouthfeel of Chocolate Coffee beans finer and smoother
It cleans, bakes to 6-8 and carry out being ground into the fine powder that partial size is 300-600 microns after mature, it is auxiliary with Self- raising flour, water or albumen etc.
It bakes after material mixing is agglomerating and is put into mold after forming semicircle or circular ripe coffee bean again, then by the chocolate of thawing
It pours into same mold to be mixed, mold can be jiggled by hand or machine to the white chocolate by the ripe coffee bean
Package completely, forms white chocolate coffee bean after cooling.The ratio of coffee fine powder and Self- raising flour is 18:10, water or albumen
Additional amount is to be allowed to agglomerating.Chocolate Coffee beans made of the above method are more crisp, and mouthfeel is finer and smoother, but coffee
Fruit flavor is not so good as the Chocolate Coffee beans not ground after directly being baked with coffee bean.
The preparation method of the white chocolate coffee bean of specific embodiment according to the present invention, wherein in step (1), institute
State coffee bean be maturity be 9-9.5 at aubergine coffee bean.
The preparation method of the white chocolate coffee bean of specific embodiment according to the present invention, wherein in step (1), dry
Roasting process specifically: first stage: 0-10 minutes, stoving temperature was 130-140 DEG C, until color turns white；Second stage: the
10-15 minutes, stoving temperature was 150-180 DEG C, and coffee bean changes into light brown；Phase III: 15-18 minutes, stoving temperature
It is 190-210 DEG C, coffee bean can burst and expand at this time；Fourth stage, 18-20 minutes, stoving temperature was 180-190 DEG C,
The heart of epidermis, meeting one space of spreading, coffee aroma is strong, and the ripe coffee bean can be obtained.
The preparation method of the white chocolate coffee bean of specific embodiment according to the present invention, wherein in step (1), institute
Stating coffee bean is to be formed by sunning with fruity coffee bean after coffee fresh fruit is removed the peel.Can by coffee bean by peeling and
Special sunning technique forms red sweet coffee bean or yellow sweet coffee bean.Peeling and sunning can make coffee bean quality no longer hard,
Become fine and smooth, it is more preferable in order to make the coffee bean after baking chew the effect eaten.
The preparation method of the white chocolate coffee bean of specific embodiment according to the present invention, wherein in step (2), institute
State white chocolate in white chocolate coffee bean with a thickness of 1-3 millimeters.Too thin, the sweet tea of chocolate hides the hardship for not living coffee bean, mouth
Sense is partially bitter, and too thick then chocolate flavoured too heavy, mouthfeel is partially greasy.
Another object of the present invention is to provide the device for preparing above-mentioned white chocolate coffee bean.
The device for preparing white chocolate coffee bean of specific embodiment according to the present invention, described device include shaping mould
Tool, the molding die include the upper flat plate being detachably connected and lower plate, and the upper flat plate is equipped with groove.
The groove of mold more greatly, makes allowances than general ripe coffee bean to white chocolate, the ripe coffee of half elliptic
The height of coffee beans is 1-3 millimeters lower than the height of groove, the width of the ripe coffee bean of half elliptic 1-3 milli fewer than the width of groove
Rice.
The device for preparing white chocolate coffee bean of specific embodiment according to the present invention, wherein the groove is half
Round or half elliptic；Or 3/4 is round, 3/4 ellipse is ok, the upper flat plate and the lower plate fasten to be formed it is multiple
Coffee bean and chocolate are placed in these cavitys and merge by cavity.The upper flat plate and the lower plate are made of silica gel.
The upper flat plate and the lower plate are connected by a snap, described to snap connection the side including being located at the upper flat plate
The notch of edge and the big protrusion being correspondingly arranged around the lower plate, notch are correspondingly arranged and are adapted with big protrusion, and
Kick is equipped in notch, the outer surface of big protrusion is equipped with little groove, and little groove is correspondingly arranged and is adapted with kick, notch
While closely fastening with big protrusion, little groove and kick are also fastened closely, and notch is clamped with big protrusion.
It snaps connection and is also possible to lower plate equipped with convex tongue, convex tongue is equipped with the retaining ring being detachably connected, on upper flat plate
Equipped with through-hole, the convex tongue can pass through the through-hole, and convex tongue is fastened on lower plate by retaining ring.
In use, each ripe coffee bean is put into different grooves, then uniformly it is put into groove with white chocolate, no
To expire very much, then upper flat plate be fastened on lower plate, rock and be allowed to mix, wrap up white chocolate ripe coffee bean completely,
Up to the white chocolate coffee bean after cooling.
The invention has the benefit that
White chocolate coffee bean of the invention, which can chew, to be eaten, and is taken whenever and wherever possible, simple and convenient；
White chocolate coffee bean of the invention has the characteristics that soft crisp and crisp and fragrant, by the cocoa butter perfume and coffee bean of chocolate
Fruity be fused together, form unique white chocolate coffee bean taste；The sweet tea of chocolate overcomes the hardship of coffee bean, and crisp
Fragrant chocolate-enrobed lives the coffee bean of soft shortcake, so that white chocolate coffee bean is provided with soft crisp and crisp and fragrant mouthfeel, allows taste bud
It bursts forth layer by layer；
In preparation process, bakes ripe coffee bean and go out fruit flavor, and be allowed to pop, reach crisp degree；Peeling and sunning
After bake, be allowed to softer shortcake；The appropriate proportion of chocolate and coffee bean, chocolate thawing degree appropriate, can be only achieved by
The cocoa butter perfume (or spice) of chocolate and the fruity of coffee bean sufficiently merge, and form the excellent mouthfeel of unique white chocolate coffee bean.
The device for preparing white chocolate coffee bean needs upper flat plate to be used in conjunction with each other with lower plate, can just produce one
Smooth, beautiful semiellipse or semicircle white chocolate coffee bean, and make white chocolate completely and uniformly wrap up coffee
Beans.
Detailed description of the invention
Fig. 1 is the structural schematic diagram according to the device for preparing white chocolate coffee bean of specific embodiments of the present invention.
1-upper flat plate；2-lower plates；21-grooves；22-convex tongues；11-through-holes；23-retaining rings.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiment is only a Planar Board Examples of the invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
It include white chocolate and ripe coffee bean the present embodiment provides a kind of white chocolate coffee bean, white chocolate is wrapped in ripe
The outer surface of coffee bean.
White chocolate is prepared from the following raw materials, hydrogenated vegetable oil 2g, white granulated sugar 2g, milk powder 2g, lactose 2g, lecithin 2g,
Edible essence fragrance 1g, the fusing point of obtained white chocolate are 32 DEG C.
Preparation method, comprising the following steps:
(1) coffee bean is cleaned, is then baked, temperature setting is 180 DEG C, is baked 18 minutes, until coffee bean is in table
The heart of skin, one space of spreading, coffee aroma is strong, forms ripe coffee bean；
(2) first white chocolate is melted, then the white chocolate that the 8 ripe coffee beans and 4g that step (1) is obtained melt is all
It is put into mold and is mixed, each ripe coffee bean weight 0.5g, each ripe coffee bean is put into a groove, in each groove again
It is put into the white chocolate of 0.5g thawing；It mixes to white chocolate and wraps up ripe coffee bean completely, be cooled to room temperature up to white chalk
Power coffee bean.
Embodiment 2
It include white chocolate and ripe coffee bean the present embodiment provides a kind of white chocolate coffee bean, white chocolate is wrapped in ripe
The outer surface of coffee bean.
White chocolate is prepared from the following raw materials, 0.1 part of hydrogenated vegetable oil, 4 parts of white granulated sugar, 0.1 part of milk powder, 4 parts of lactose, ovum
.1 parts of phosphatidase 0,2 parts of edible essence fragrance, the fusing point of chocolate are 30 DEG C.
Preparation method, comprising the following steps:
(1) it selects maturity for 9 one-tenth of aubergine coffee bean, coffee bean is cleaned, is then baked, the first stage:
0-10 minutes, stoving temperature was 130 DEG C, until color turns white；Second stage: 10-15 minutes, stoving temperature was 180 DEG C,
Coffee bean changes into light brown；Phase III: 15-20 minutes, stoving temperature was 190 DEG C, in the heart of epidermis, one sky of spreading
Between, coffee aroma is strong, forms ripe coffee bean；
(2) first white chocolate is melted, then the white chocolate of step (1) obtained ripe coffee bean and thawing is mixed
It closes, takes 10 coffee beans, each ripe coffee bean weight 0.05g, each ripe coffee bean is put into a groove, puts again in each groove
Enter 5g thawing white chocolate, until white chocolate by ripe coffee bean wrap up completely, white chocolate with a thickness of 3 millimeters, be cooled to
Room temperature is up to white chocolate coffee bean.
Embodiment 3
It include white chocolate and ripe coffee bean the present embodiment provides a kind of white chocolate coffee bean, white chocolate is wrapped in ripe
The outer surface of coffee bean.
4 parts of hydrogenated vegetable oil, 0.1 part of white granulated sugar, 4 parts of milk powder, 0.1 part of lactose, 4 parts of lecithin, edible essence fragrance 0.1
Part, the fusing point of chocolate is 34 DEG C.
Preparation method, comprising the following steps:
(1) it selects maturity for 9.5 one-tenth of aubergine coffee bean, coffee bean is cleaned, forms band by sunning after peeling
Fruity red sweet coffee bean or yellow sweet coffee bean, are then baked, the first stage: 0-10 minutes, stoving temperature was
140 DEG C, until color turns white；Second stage: 10-15 minutes, stoving temperature was 150 DEG C, and coffee bean changes into light brown；Third rank
Section: 15-18 minutes, stoving temperature was 210 DEG C, and coffee bean can burst and expand at this time；Fourth stage 18-20 minutes, bakes
Temperature is 180 DEG C, and in the heart of epidermis, meeting one space of spreading, coffee aroma is strong, forms ripe coffee bean；
(2) first white chocolate is melted, then the white chocolate of step (1) obtained ripe coffee bean and thawing is mixed
It closes, takes 10 coffee beans, each ripe coffee bean weight 0.5g, each ripe coffee bean is put into a groove, puts again in each groove
Enter 5g thawing white chocolate, until white chocolate by ripe coffee bean wrap up completely, white chocolate with a thickness of 1 millimeter, be cooled to
Room temperature is up to white chocolate coffee bean.
Embodiment 4
It include white chocolate and ripe coffee bean the present embodiment provides a kind of white chocolate coffee bean, white chocolate is wrapped in ripe
The outer surface of coffee bean.
4 parts of hydrogenated vegetable oil, 0.1 part of white granulated sugar, 4 parts of milk powder, 0.1 part of lactose, 4 parts of lecithin, edible essence fragrance 0.1
Part, the fusing point of chocolate is 34 DEG C.
Preparation method, comprising the following steps:
(1) it selects maturity for 9 one-tenth of aubergine coffee bean, coffee bean is cleaned, is then baked, the first stage:
0-10 minutes, stoving temperature was 130 DEG C, until color turns white；Second stage: 10-15 minutes, stoving temperature was 150 DEG C,
Coffee bean changes into light brown to carrying out after 6 maturations being ground into the fine powder that partial size is 600 microns, and Self- raising flour, coffee fine powder is added
Be 18:10 with the ratio of Self- raising flour, albumen be added and is allowed to agglomerating, is baked again at 210 DEG C 10 minutes, formed it is semicircle or
Circular ripe coffee bean；
(2) coffee bean for taking 10 steps (1) to obtain, each ripe coffee bean weight 0.05g, each ripe coffee bean are put into one
In groove；First white chocolate is melted, the white chocolate of 5g thawing is placed into each groove, it can be by hand or machine gently
Rock mold and wrap up ripe coffee bean completely to white chocolate, white chocolate with a thickness of 2 millimeters, form white chocolate after cooling
Coffee bean.
Embodiment 5
It include white chocolate and ripe coffee bean the present embodiment provides a kind of white chocolate coffee bean, white chocolate is wrapped in ripe
The outer surface of coffee bean.
4 parts of hydrogenated vegetable oil, 0.1 part of white granulated sugar, 4 parts of milk powder, 0.1 part of lactose, 4 parts of lecithin, edible essence fragrance 0.1
Part, the fusing point of chocolate is 34 DEG C.
Preparation method, comprising the following steps:
(3) it selects maturity for 9 one-tenth of aubergine coffee bean, coffee bean is cleaned, is then baked, the first stage:
0-10 minutes, stoving temperature was 130 DEG C, until color turns white；Second stage: 10-15 minutes, stoving temperature was 150 DEG C,
Coffee bean changes into light brown to carrying out after 6 maturations being ground into the fine powder that partial size is 300 microns, and Self- raising flour, coffee fine powder is added
Ratio with Self- raising flour is 18:10, and water is added and is allowed to agglomerating, bakes again at 210 DEG C 10 minutes, forms semicircle or circle
The ripe coffee bean of shape；
(4) coffee bean for taking 10 steps (1) to obtain, each ripe coffee bean weight 0.1g, each ripe coffee bean are put into one
In groove；First white chocolate is melted, the white chocolate of 3g thawing is placed into each groove, it can be by hand or machine gently
Rock mold and wrap up ripe coffee bean completely to white chocolate, white chocolate with a thickness of 2 millimeters, form white chocolate after cooling
Coffee bean.
As shown in Figure 1, the device for preparing white chocolate coffee bean is molding die, molding die includes being detachably connected
Upper flat plate 1 and lower plate 2, lower plate 2 are equipped with groove 21.
Groove 21 is semicircle or half elliptic；Or 3/4 is round, 3/4 ellipse is ok, upper flat plate 1 and lower plate 2
Fastening forms a plurality of cavities.Upper flat plate 1 and lower plate 2 are made of silica gel.
Upper flat plate 1 and lower plate 2 are connected by a snap, and snap connection the notch including being located at around upper flat plate 1 and position
The big protrusion being correspondingly arranged around lower plate 2, notch are correspondingly arranged and are adapted with big protrusion, and are equipped in notch small prominent
It rises, the outer surface of big protrusion is equipped with little groove, and little groove is correspondingly arranged and is adapted with kick, so that notch and big protrusion can
With clamping.
In another embodiment of the invention, snap connection as lower plate 2 is equipped with convex tongue 22, and convex tongue 22 is equipped with removable
The retaining ring 23 of connection is unloaded, upper flat plate 1 is equipped with through-hole 11, and convex tongue 22 can pass through through-hole 11, and retaining ring 23 is tight by convex tongue 22
Gu on upper flat plate 1.
The groove 21 of mold more greatly, makes allowances than general ripe coffee bean to white chocolate, half elliptic it is ripe
The height of coffee bean is 1-3 millimeters lower than the height of groove 21, and the width of the ripe coffee bean of half elliptic is fewer than the width of groove 21
1-3 millimeters.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of white chocolate coffee bean, which is characterized in that the white chocolate coffee bean includes white chocolate and ripe coffee bean,
The white chocolate is wrapped in the outer surface of the ripe coffee bean.
2. white chocolate coffee bean according to claim 1, which is characterized in that the white chocolate and ripe coffee bean weight
Than for 1-10:10-100.
3. white chocolate coffee bean according to claim 1, which is characterized in that the white chocolate is by following raw material system
At the raw material includes 0.1-4 parts of hydrogenated vegetable oil, 0.1-4 parts of white granulated sugar, 0.1-4 parts of milk powder, 0.1-4 parts of lactose, lecithin
0.1-4 parts, 0.1-2 parts of edible essence fragrance.
4. white chocolate coffee bean according to claim 1, which is characterized in that the fusing point of the white chocolate is 30-34
℃。
5. the method for preparing white chocolate coffee bean described in claim 1, which is characterized in that the method includes following steps
It is rapid:
(1) coffee bean is cleaned, is then baked, form ripe coffee bean；
(2) first white chocolate is melted, then the white chocolate of ripe coffee bean and thawing that step (1) obtains is poured into described
Mold is mixed, and the weight ratio of the white chocolate and ripe coffee bean is 1-10:10-100, until the white chocolate will be described
Ripe coffee bean package completely, is cooled to room temperature up to the white chocolate coffee bean.
6. the preparation method of white chocolate coffee bean according to claim 5, which is characterized in that in step (1), the coffee
Coffee beans be maturity be 9-9.5 at aubergine coffee bean.
7. the preparation method of white chocolate coffee bean according to claim 5, which is characterized in that in step (1), the coffee
Coffee beans are to be formed by sunning with fruity coffee bean after coffee fresh fruit is removed the peel.
8. the preparation method of white chocolate coffee bean according to claim 5, which is characterized in that described white in step (2)
White chocolate with a thickness of 1-3 millimeters in Chocolate Coffee beans.
9. a kind of device for being used to prepare white chocolate coffee bean described in claim 1, which is characterized in that described device includes
Molding die, the molding die include the upper flat plate being detachably connected and lower plate, and the upper flat plate is equipped with groove.
10. the preparation method of white chocolate coffee bean according to claim 9, which is characterized in that the groove is semicircle
Shape or half elliptic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811143702.XA CN109258884A (en) | 2018-09-28 | 2018-09-28 | A kind of white chocolate coffee bean and preparation method thereof and device |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811143702.XA CN109258884A (en) | 2018-09-28 | 2018-09-28 | A kind of white chocolate coffee bean and preparation method thereof and device |
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| CN109258884A true CN109258884A (en) | 2019-01-25 |
Family
ID=65199127
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811143702.XA Pending CN109258884A (en) | 2018-09-28 | 2018-09-28 | A kind of white chocolate coffee bean and preparation method thereof and device |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116508867A (en) * | 2023-02-03 | 2023-08-01 | 詹武 | Hand-held coffee and preparation method and processing equipment thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4139638C1 (en) * | 1991-12-02 | 1992-11-12 | Darboven, J.J., 2000 Hamburg, De | Coffee pralines having crisp core - comprises single roasted coffee bean core and chocolate material coating |
| CN102106436A (en) * | 2009-12-29 | 2011-06-29 | 苏州卡波尔模具科技有限公司 | Chocolate mould |
| CN102448316A (en) * | 2009-04-28 | 2012-05-09 | 雀巢产品技术援助有限公司 | Food or beverage composition comprising unroasted coffee solids |
| CN103190515A (en) * | 2013-04-12 | 2013-07-10 | 无锡上可食品有限公司 | Cocoa bean kernel chocolate and preparation method thereof |
| CN104770539A (en) * | 2015-04-01 | 2015-07-15 | 普洱百分之一咖啡有限公司 | Coffee flavored chocolate preparation method |
-
2018
- 2018-09-28 CN CN201811143702.XA patent/CN109258884A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4139638C1 (en) * | 1991-12-02 | 1992-11-12 | Darboven, J.J., 2000 Hamburg, De | Coffee pralines having crisp core - comprises single roasted coffee bean core and chocolate material coating |
| CN102448316A (en) * | 2009-04-28 | 2012-05-09 | 雀巢产品技术援助有限公司 | Food or beverage composition comprising unroasted coffee solids |
| CN102106436A (en) * | 2009-12-29 | 2011-06-29 | 苏州卡波尔模具科技有限公司 | Chocolate mould |
| CN103190515A (en) * | 2013-04-12 | 2013-07-10 | 无锡上可食品有限公司 | Cocoa bean kernel chocolate and preparation method thereof |
| CN104770539A (en) * | 2015-04-01 | 2015-07-15 | 普洱百分之一咖啡有限公司 | Coffee flavored chocolate preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116508867A (en) * | 2023-02-03 | 2023-08-01 | 詹武 | Hand-held coffee and preparation method and processing equipment thereof |
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Application publication date: 20190125 |