CN109258887A - A kind of heatproof Queensland nut chocolate and preparation method thereof - Google Patents
A kind of heatproof Queensland nut chocolate and preparation method thereof Download PDFInfo
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- CN109258887A CN109258887A CN201810981881.8A CN201810981881A CN109258887A CN 109258887 A CN109258887 A CN 109258887A CN 201810981881 A CN201810981881 A CN 201810981881A CN 109258887 A CN109258887 A CN 109258887A
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- chocolate
- queensland nut
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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
- A23G1/48—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
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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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
- A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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- Confectionery (AREA)
Abstract
The invention discloses a kind of heatproof Queensland nut chocolates and preparation method thereof, it is ground by raw material drying and powder and the preparation of chocolate core outside chocolate is made, stable external layer of chocolate is completely wrapped into chocolate core in such a way that mold is suppressed afterwards, eating mouth feel as other temperature tolerant chocolates to realize the promotion of chocolate heat resistance, while also overcome are chewed wax.This product is dark brown bead, contains Queensland nut kernel inside chocolate, and eating mouth feel is preferable, no greasy feeling, has strong chocolate flavor, while can store 3-5 days under the conditions of 38-41 DEG C and not change its original local flavor.
Description
Technical field
The present invention relates to field of food, in particular it relates to a kind of heatproof Queensland nut chocolate and its preparation side
Method.
Background technique
Chocolate is deep by a kind of favorite food of the whole world people of various countries, and why deep chocolate is is liked, very big
It is while quickly smoothly fusing in mouth due to edible rear chocolate, to provide distinctive mouthfeel in degree.Chocolate is main
It is made by cocoa butter, cocoa butter is usually completely melt under the conditions of 28~32 DEG C, very influences the transport of chocolate food.It is existing
Solve chocolate not the method for heatproof first is that replace cocoa butter with hard fat part, however chocolate obtained in this way exists
It is non-fusible that part is had after people are edible, gives unhappy edible experience as chewing wax.
Queensland nut (Macadamia nut/Hawaii nut/Queensland nut) belongs to Proteaceae and belongs to evergreen Qiao
Wood, alias Queensland chestnut, Australia English walnut, macadamia etc., exocarp dark green, endocarp is hard, brown, single fruit weight 15
~16 grams.Originate in the Queensland state and the state Xin Nanweishi of Australia.Present main product is in the U.S., Australia, Kenya, south
The states such as non-, Costa Rica, Guatemala, Brazil.China was about introduced in 1910, was now distributed in China Guangdong, Guangxi, sea
The provinces and regions such as south, Yunnan, Guizhou, Sichuan, Fujian.Queensland nut kernel crisp-fried cunning is tender palatable, has unique cream fragrance, is the world
Upper quality it is optimal it is edible use fruit, have " dry fruit queen ", the laudatory title of " king of world's nut ", flavor and taste are all more than cashew nut
It is good, in addition to making dry fruit, it can also make advanced cake, advanced chocolate, table oil, superior cosmetics etc..Queensland nut
Kernel it is full of nutrition, oil content 70% or so, protein 9%, containing 8 kinds of amino acid needed by human, also be rich in minerals
And vitamin.Because being rich in monounsaturated fatty acids, it, which not only has, adjusts blood-fat and blood sugar effect, can effectively reduce in blood plasma
The content of serum total cholesterol and low density lipoprotein cholesterol.
It can be seen that developing a kind of chocolate of kernel containing Queensland nut, and the characteristic of heatproof is had both, had huge
Economic value.
Summary of the invention
The present invention is directed to the deficiency of above-mentioned existing manufacture craft, makes improvement to the preparation of temperature tolerant chocolate, has been made simultaneous
Has the chocolate of heatproof property and high-quality mouthfeel.
Heatproof Queensland nut chocolate, by 5~10 parts of Queensland nut kernel, 30~35 parts of sweetener, lemon grass (Cymbopogon citratus) extracting solution 1
~2 parts, 1~3 part of whey powder, 3~5 parts of cocoa liquor, 20~25 parts of cocoa power, 25~40 parts of cocoa butter compositions.
Further, the sweetener is one of sucrose, glucose, fructose, maltose or a variety of.
The preparation method of heatproof Queensland nut chocolate, comprising the following steps:
(1) abrasive micropowder: Queensland nut kernel and cocoa butter are crushed to 2~5mm fragment respectively, take 1/3-1/2 kernel
Fragment mixes to obtain mixing fragment with part cocoa butter fragment, and remaining kernel fragment, cocoa butter fragment are spare, and mixing fragment is added
The following several substep grindings of low temperature ball mill point:
A. drying and grinding: the grinding temperature that low temperature ball mill is arranged is 5~15 DEG C, is ground 20~30 minutes；
B. sugaring is ground: the sweetener of Queensland nut kernel quality 5-10%, remaining sweet taste being added in low temperature ball mill
Agent is spare, and the grinding temperature that low temperature ball mill is arranged is 10-20 DEG C, grinds 5-15 minutes, obtains mixed-powder；
(2) prepared by chocolate slurries: by remaining kernel fragment, remaining sweetener, remaining cocoa butter, lemon grass (Cymbopogon citratus) extracting solution,
Whey powder, cocoa liquor, cocoa power mix to obtain chocolate raw material, chocolate raw material water proof are warming up to 45-50 DEG C, in chocolate
Slowly add water in raw material, keep stirring simultaneously, until slurries approximation viscosity stops that water is added after being 2000-3000cP, obtains chalk
Power slurries；
(3) Chocalate forming: injecting natural cooling in mold for chocolate slurries and form, isolated chocolate core；
(4) heatproof shell is suppressed: uniformly being smeared mixed powder last layer on mold, is placed in mixed-powder and turns in chocolate core
Rolling, until outer layer fills a layer thickness uniformly mold to be added in chocolate core, is heated up to mold after 1-1.5mm mixed powder last layer
While to mould pressurizing 3-6MPa, suppress 5-10 minutes, mold separation obtained into heatproof Queensland nut chalk after natural cooling
Power；
(5) it sterilizes, encapsulate: product is made using ultraviolet disinfection post package to heatproof Queensland nut chocolate.
Further, mixing fragment is 1:2-3 by mass ratio in the step (1) kernel fragment and cocoa butter fragment group
At；
Further, the partial size of the mixed-powder of B substep is 20-30 microns in the step (1)；
Further, mold is metal ball shaped Guan Bi mould, radius 8-12mm in the step (3) and step (4).
Further, in the step (4) mixed powder last layer with a thickness of 2-2.5mm.
Further, mold temperature is 20-25 DEG C in the step (4).
The method have the advantages that:
1, the present invention prepares the heatproof shell of chocolate using Queensland nut kernel and cocoa butter mixed grinding, while also will
Kernel fragment is mixed into chocolate core, and the flavor of chocolate is combined with the nutrition of Queensland nut, is prepared for a kind of good
Food.Queensland nut kernel contains abundant protein, and cocoa butter mixed grinding, while sweetener is added improves viscosity, is made
Heatproof shell the protection of effective heatproof can be provided for chocolate core, it may have certain style-ability.Do not influencing its edible mouth
The temperature resistant capability that chocolate is improved while sense, solves chocolate transport and storage medium temperature spends asking for high fusing
Topic.
2, for the present invention by saying cocoa butter, Queensland nut kernel, sweetener drying and grinding before preparing chocolate, Australia is hard
The a large amount of unsaturated fatty acids and protein contained in fruit kernel, polar group is exposed under high speed grinding, be easy with can
Polar group that can be fatty in rouge plays interaction, so that protein, carbohydrate, cocoa butter are combined into a system, to improve
The compatibility and stability of chocolate prepared by mixed-powder.A large amount of heat can be generated to the high speed grinding of dried powder,
More stability can be obtained by the way of cryogrinding.And the increase of sugar then effectively changes in grinding stage sweetener
The viscosity of mixed-powder system has been apt to it, so that system is more firm.
3, the present invention is come by the pressure for being warming up to 20-25 DEG C to mold, while applying 3-6Mpa to chocolate core and outer
Packet mixed-powder lamination system.This accurate temperature controlling and the pressing mode of high pressure can be such that external layer of chocolate completely wraps to temperature
Unstable chocolate core, and meeting water (saliva), system is quickly dismissed afterwards to the stable external layer of chocolate system of temperature, and it is skilful
Gram force core fusing point is consistent, and customer remains to experience the feeling that chocolate melts in mouth when edible.Realizing does not influence to eat
Entire chocolate stability is improved while flavor, can be stored 3-5 days under the conditions of 38-41 DEG C, so that chocolate is able to
Overcome the difficulty of high-temperature storage, long-distance transport.
Specific embodiment
With reference to embodiment, claims of the present invention is described further, it is any to be weighed in the present invention
The limited times modification made in the claimed range of benefit, still within the scope of the present invention.
Embodiment 1
Heatproof Queensland nut chocolate, by 5 parts of Queensland nut kernel, 30 parts of sucrose, 1 part of lemon grass (Cymbopogon citratus) extracting solution, whey powder 1
Part, 3 parts of cocoa liquor, 20 parts of cocoa power, 25 parts of cocoa butter compositions.
The preparation method of heatproof Queensland nut chocolate, comprising the following steps:
(1) abrasive micropowder: being crushed to 2mm fragment for Queensland nut kernel and cocoa butter respectively, takes 1/3 kernel fragment and fruit
The cocoa butter fragment of 2 times of benevolence fragment quality mixes to obtain mixing fragment, and remaining kernel fragment, cocoa butter fragment are spare, will mix broken
The following several substep grindings of low temperature ball mill point are added in block:
A. drying and grinding: the grinding temperature that low temperature ball mill is arranged is 5 DEG C, is ground 20 minutes；
B. sugaring is ground: the sweetener of Queensland nut kernel quality 5% being added in low temperature ball mill, remaining sweetener is standby
With the grinding temperature that low temperature ball mill is arranged is 10 DEG C, grinds 5 minutes, obtains mixed-powder, and the partial size of the powder is 20-30
Micron；
(2) prepared by chocolate slurries: by remaining kernel fragment, remaining sweetener, remaining cocoa butter, lemon grass (Cymbopogon citratus) extracting solution,
Whey powder, cocoa liquor, cocoa power mix to obtain chocolate raw material, and chocolate raw material water proof is warming up to 45 DEG C, in chocolate original
Slowly add water in material, keep stirring simultaneously, until slurries approximation viscosity stops that water is added after being 2000cP, obtains chocolate slurries；
(3) Chocalate forming: by chocolate slurries injection radius 8mm metal ball shaped Guan Bi mould, middle natural cooling at
Type, isolated chocolate core；
(4) heatproof shell is suppressed: uniformly being smeared mixed powder last layer on mold, is placed in mixed-powder and turns in chocolate core
Rolling, until outer layer fills a layer thickness uniformly as after 1mm mixed powder last layer, chocolate core to be added to the identical molds of above-mentioned steps (3)
Tool is suppressed 5 minutes to mould pressurizing 3MPa while being warming up to 20 DEG C to mold, is obtained mold separation after natural cooling resistance to
Warm Queensland nut chocolate；
(5) it sterilizes, encapsulate: product is made using ultraviolet disinfection post package to heatproof Queensland nut chocolate.
The radius of heatproof Queensland nut chocolate as made from above-described embodiment preparation method is 9mm, in dry environment
Keep chocolate shell in 72h unfused under the conditions of 37 DEG C.
Embodiment 2
Heatproof Queensland nut chocolate, by 10 parts of Queensland nut kernel, sweetener (sucrose, glucose, fructose, maltose
Prepared with 1:1:1:1) 35 parts, 2 parts of lemon grass (Cymbopogon citratus) extracting solution, 3 parts of whey powder, 5 parts of cocoa liquor, 25 parts of cocoa power, cocoa butter 40
Part composition.
The preparation method of heatproof Queensland nut chocolate, comprising the following steps:
(1) abrasive micropowder: being crushed to 2mm fragment for Queensland nut kernel and cocoa butter respectively, takes 1/2 kernel fragment and fruit
The cocoa butter fragment of 3 times of benevolence fragment quality mixes to obtain mixing fragment, and remaining kernel fragment, cocoa butter fragment are spare, will mix broken
The following several substep grindings of low temperature ball mill point are added in block:
A. drying and grinding: the grinding temperature that low temperature ball mill is arranged is 15 DEG C, is ground 30 minutes；
B. sugaring is ground: the sweetener of Queensland nut kernel quality 10%, remaining sweetener being added in low temperature ball mill
Spare, the grinding temperature that low temperature ball mill is arranged is 20 DEG C, grinds 15 minutes, obtains mixed-powder, and the partial size of the powder is 30
Micron；
(2) prepared by chocolate slurries: by remaining kernel fragment, remaining sweetener, remaining cocoa butter, lemon grass (Cymbopogon citratus) extracting solution,
Whey powder, cocoa liquor, cocoa power mix to obtain chocolate raw material, and chocolate raw material water proof is warming up to 50 DEG C, in chocolate original
Slowly add water in material, keep stirring simultaneously, until slurries approximation viscosity stops that water is added after being 3000cP, obtains chocolate slurries；
(3) Chocalate forming: by chocolate slurries injection radius 12mm metal ball shaped Guan Bi mould, middle natural cooling at
Type, isolated chocolate core；
(4) heatproof shell is suppressed: uniformly being smeared mixed powder last layer on mold, is placed in mixed-powder and turns in chocolate core
Rolling, until outer layer fills a layer thickness uniformly as after 1.5mm mixed powder last layer, the identical of above-mentioned steps (3) is added in chocolate core
Mold is suppressed 10 minutes to mould pressurizing 6MPa while being warming up to 25 DEG C to mold, obtains mold separation after natural cooling
Heatproof Queensland nut chocolate；
(5) it sterilizes, encapsulate: product is made using ultraviolet disinfection post package to heatproof Queensland nut chocolate.
The radius of heatproof Queensland nut chocolate as made from the preparation method of above-described embodiment is 8mm, in dry environment
Keep chocolate shell in 120h unfused under the conditions of 37 DEG C.
Embodiment 3
Heatproof Queensland nut chocolate, by 10 parts of Queensland nut kernel, sweetener (matched with the ratio of 1:3 by sucrose, glucose
System) 25 parts, 2 parts of lemon grass (Cymbopogon citratus) extracting solution, 1 part of whey powder, 4 parts of cocoa liquor, 21 parts of cocoa power, 35 parts of cocoa butter compositions.
The preparation method of heatproof Queensland nut chocolate, comprising the following steps:
(1) abrasive micropowder: being crushed to 3mm fragment for Queensland nut kernel and cocoa butter respectively, takes 1/2 kernel fragment and fruit
The cocoa butter fragment of 3 times of benevolence fragment quality mixes to obtain mixing fragment, and remaining kernel fragment, cocoa butter fragment are spare, will mix broken
The following several substep grindings of low temperature ball mill point are added in block:
A. drying and grinding: the grinding temperature that low temperature ball mill is arranged is 15 DEG C, is ground 30 minutes；
B. sugaring is ground: the sweetener of Queensland nut kernel quality 7% being added in low temperature ball mill, remaining sweetener is standby
With the grinding temperature that low temperature ball mill is arranged is 20 DEG C, grinds 10 minutes, obtains mixed-powder, and the partial size of the powder is 20-30
Micron；
(2) prepared by chocolate slurries: by remaining kernel fragment, remaining sweetener, remaining cocoa butter, lemon grass (Cymbopogon citratus) extracting solution,
Whey powder, cocoa liquor, cocoa power mix to obtain chocolate raw material, and chocolate raw material water proof is warming up to 48 DEG C, in chocolate original
Slowly add water in material, keep stirring simultaneously, until slurries approximation viscosity stops that water is added after being 3000cP, obtains chocolate slurries；
(3) Chocalate forming: by chocolate slurries injection radius 12mm metal ball shaped Guan Bi mould, middle natural cooling at
Type, isolated chocolate core；
(4) heatproof shell is suppressed: uniformly being smeared mixed powder last layer on mold, is placed in mixed-powder and turns in chocolate core
Rolling, until outer layer fills a layer thickness uniformly as after 1.5mm mixed powder last layer, the identical of above-mentioned steps (3) is added in chocolate core
Mold is suppressed 8 minutes to mould pressurizing 5MPa while being warming up to 22 DEG C to mold, obtains mold separation after natural cooling
Heatproof Queensland nut chocolate；
(5) it sterilizes, encapsulate: product is made using ultraviolet disinfection post package to heatproof Queensland nut chocolate.
The radius of heatproof Queensland nut chocolate as made from the preparation method of above-described embodiment is 12mm, in dry environment
Keep chocolate shell in 80h unfused under the conditions of 37 DEG C.
Embodiment 4
Heatproof Queensland nut chocolate, by 8 parts of Queensland nut kernel, (glucose, fructose, maltose are with 1:2:2 for sweetener
Ratio prepare) 30 parts, 2 parts of lemon grass (Cymbopogon citratus) extracting solution, 2 parts of whey powder, 3 parts of cocoa liquor, 23 parts of cocoa power, 27 parts of groups of cocoa butter
At.
The preparation method of heatproof Queensland nut chocolate, comprising the following steps:
(1) abrasive micropowder: being crushed to 4mm fragment for Queensland nut kernel and cocoa butter respectively, takes 1/2 kernel fragment and fruit
The cocoa butter fragment of 3 times of benevolence fragment quality mixes to obtain mixing fragment, and remaining kernel fragment, cocoa butter fragment are spare, will mix broken
The following several substep grindings of low temperature ball mill point are added in block:
A. drying and grinding: the grinding temperature that low temperature ball mill is arranged is 12 DEG C, is ground 30 minutes；
B. sugaring is ground: the sweetener of Queensland nut kernel quality 10%, remaining sweetener being added in low temperature ball mill
Spare, the grinding temperature that low temperature ball mill is arranged is 20 DEG C, grinds 12 minutes, obtains mixed-powder, and the partial size of the powder is 20-
30 microns；
(2) prepared by chocolate slurries: by remaining kernel fragment, remaining sweetener, remaining cocoa butter, lemon grass (Cymbopogon citratus) extracting solution,
Whey powder, cocoa liquor, cocoa power mix to obtain chocolate raw material, chocolate raw material water proof are warming up to 45-50 DEG C, in chocolate
Slowly add water in raw material, keep stirring simultaneously, until slurries approximation viscosity stops that water is added after being 2500cP, obtains chocolate mass
Liquid；
(3) Chocalate forming: by chocolate slurries injection radius 10mm metal ball shaped Guan Bi mould, middle natural cooling at
Type, isolated chocolate core；
(4) heatproof shell is suppressed: uniformly being smeared mixed powder last layer on mold, is placed in mixed-powder and turns in chocolate core
Rolling, until outer layer fills a layer thickness uniformly as after 1.2mm mixed powder last layer, the identical of above-mentioned steps (3) is added in chocolate core
Mold is suppressed 8 minutes to mould pressurizing 5MPa while being warming up to 22 DEG C to mold, obtains mold separation after natural cooling
Heatproof Queensland nut chocolate；
(5) it sterilizes, encapsulate: product is made using ultraviolet disinfection post package to heatproof Queensland nut chocolate.
The radius of heatproof Queensland nut chocolate as made from the preparation method of above-described embodiment is 8mm, in dry environment
Keep chocolate shell in 92h unfused under the conditions of 37 DEG C.
Claims (8)
1. a kind of heatproof Queensland nut chocolate, which is characterized in that by 5~10 parts of Queensland nut kernel, 30~35 parts of sweetener,
1~2 part of lemon grass (Cymbopogon citratus) extracting solution, 1~3 part of whey powder, 3~5 parts of cocoa liquor, 20~25 parts of cocoa power, 25~40 parts of cocoa butter
Composition.
2. heatproof Queensland nut chocolate according to claim 1, it is characterised in that: the sweetener is sucrose, grape
One of sugar, fructose, maltose are a variety of.
3. the preparation method of heatproof Queensland nut chocolate according to claim 1 or 2, which is characterized in that including following
Step:
(1) abrasive micropowder: being crushed to 2~5mm fragment for Queensland nut kernel and cocoa butter respectively, takes 1/3-1/2 kernel fragment
Mixing fragment is mixed to obtain with part cocoa butter fragment, remaining kernel fragment, cocoa butter fragment are spare, and low temperature is added in mixing fragment
The following several substep grindings of ball mill point:
A. drying and grinding: the grinding temperature that low temperature ball mill is arranged is 5~15 DEG C, is ground 20~30 minutes；
B. sugaring is ground: the sweetener of Queensland nut kernel quality 5-10% being added in low temperature ball mill, remaining sweetener is standby
With the grinding temperature that low temperature ball mill is arranged is 10-20 DEG C, grinds 5-15 minutes, obtains mixed-powder；
(2) prepared by chocolate slurries: by remaining kernel fragment, remaining sweetener, remaining cocoa butter, lemon grass (Cymbopogon citratus) extracting solution, whey
Powder, cocoa liquor, cocoa power mix to obtain chocolate raw material, chocolate raw material water proof are warming up to 45-50 DEG C, in chocolate raw material
In slowly plus water, keep stirring simultaneously, until slurries approximation viscosity stops that water is added after being 2000-3000cP, obtain chocolate mass
Liquid；
(3) Chocalate forming: injecting natural cooling in mold for chocolate slurries and form, isolated chocolate core；
(4) heatproof shell is suppressed: mixed powder last layer is uniformly smeared on mold, is placed in mixed-powder and is rolled in chocolate core, until
Outer layer fills a layer thickness uniformly mold to be added in chocolate core, while heating to mold after 1-1.5mm mixed powder last layer
To mould pressurizing 3-6MPa, suppresses 5-10 minutes, mold separation is obtained into heatproof Queensland nut chocolate after natural cooling；
(5) it sterilizes, encapsulate: product is made using ultraviolet disinfection post package to heatproof Queensland nut chocolate.
4. the preparation method of heatproof Queensland nut chocolate according to claim 3, which is characterized in that the step (1)
Middle mixing fragment is made of the kernel fragment that mass ratio is 1:2-3 and cocoa butter fragment.
5. the preparation method of heatproof Queensland nut chocolate according to claim 3, which is characterized in that the step (1)
The partial size of the mixed-powder of middle B substep is 20-30 microns.
6. the preparation method of heatproof Queensland nut chocolate according to claim 3, which is characterized in that the step (3)
It is metal ball shaped Guan Bi mould, radius 8-12mm with mold in step (4).
7. the preparation method of heatproof Queensland nut chocolate according to claim 3, which is characterized in that the step (4)
Middle mixed powder last layer with a thickness of 2-2.5mm.
8. the preparation method of heatproof Queensland nut chocolate according to claim 3, which is characterized in that the step (4)
Middle mold temperature is 20-25 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810981881.8A CN109258887A (en) | 2018-08-27 | 2018-08-27 | A kind of heatproof Queensland nut chocolate and preparation method thereof |
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| CN201810981881.8A CN109258887A (en) | 2018-08-27 | 2018-08-27 | A kind of heatproof Queensland nut chocolate and preparation method thereof |
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ID=65154389
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229394A (en) * | 2021-04-08 | 2021-08-10 | 广西南亚热带农业科学研究所 | Macadamia flower-coated chocolate and preparation method thereof |
| CN114246239A (en) * | 2021-12-31 | 2022-03-29 | 可可琳纳食品海门有限公司 | Method for preparing high-protein high-fiber chocolate |
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| CN105658078A (en) * | 2013-10-29 | 2016-06-08 | 卡夫食品研究和开发股份有限公司 | Method and apparatus for processing of food items |
| CN105660963A (en) * | 2016-03-23 | 2016-06-15 | 临沂真源观光农业科技有限公司 | Filbert-flavored filled chocolate and processing method thereof |
| CN105916382A (en) * | 2013-11-25 | 2016-08-31 | 赛诺菲 | Sweet food product made from dry fruit |
| CN107529410A (en) * | 2017-08-31 | 2018-01-02 | 周保福 | A kind of Cordyceps militaris fish oil comfit |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105658078A (en) * | 2013-10-29 | 2016-06-08 | 卡夫食品研究和开发股份有限公司 | Method and apparatus for processing of food items |
| CN105916382A (en) * | 2013-11-25 | 2016-08-31 | 赛诺菲 | Sweet food product made from dry fruit |
| CN105660963A (en) * | 2016-03-23 | 2016-06-15 | 临沂真源观光农业科技有限公司 | Filbert-flavored filled chocolate and processing method thereof |
| CN107529410A (en) * | 2017-08-31 | 2018-01-02 | 周保福 | A kind of Cordyceps militaris fish oil comfit |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229394A (en) * | 2021-04-08 | 2021-08-10 | 广西南亚热带农业科学研究所 | Macadamia flower-coated chocolate and preparation method thereof |
| CN114246239A (en) * | 2021-12-31 | 2022-03-29 | 可可琳纳食品海门有限公司 | Method for preparing high-protein high-fiber chocolate |
| CN114246239B (en) * | 2021-12-31 | 2023-11-14 | 可可琳纳食品海门有限公司 | Preparation method of high-protein high-fiber chocolate |
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Application publication date: 20190125 |