CN110063397A - A kind of jumping candy chocolate and preparation method thereof - Google Patents
A kind of jumping candy chocolate and preparation method thereof Download PDFInfo
- Publication number
- CN110063397A CN110063397A CN201910495586.6A CN201910495586A CN110063397A CN 110063397 A CN110063397 A CN 110063397A CN 201910495586 A CN201910495586 A CN 201910495586A CN 110063397 A CN110063397 A CN 110063397A
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- Prior art keywords
- jumping candy
- chocolate
- essence
- powder
- preparation
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 45
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 43
- 230000009191 jumping Effects 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 71
- 239000000843 powder Substances 0.000 claims abstract description 37
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 26
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims abstract description 12
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 11
- 239000005862 Whey Substances 0.000 claims abstract description 11
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 11
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 11
- 239000003921 oil Substances 0.000 claims abstract description 11
- 235000019198 oils Nutrition 0.000 claims abstract description 11
- 238000007670 refining Methods 0.000 claims abstract description 11
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 11
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 11
- 235000019605 sweet taste sensations Nutrition 0.000 claims abstract description 11
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 11
- 239000008158 vegetable oil Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 14
- 238000000227 grinding Methods 0.000 claims description 11
- 238000007689 inspection Methods 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 6
- 239000010931 gold Substances 0.000 claims description 6
- 229910052737 gold Inorganic materials 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000012946 outsourcing Methods 0.000 claims description 6
- 238000003556 assay Methods 0.000 claims description 3
- 230000002950 deficient Effects 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000006966 Uapaca guineensis Nutrition 0.000 description 1
- 240000007668 Uapaca guineensis Species 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 239000012856 weighed raw material Substances 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
-
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of jumping candy chocolate and preparation method thereof, the formula of jumping candy chocolate includes white sugar, refining vegetable oil, alkalization cocoa power, natural cocoa powder, whey powder, skimmed milk power, soybean lecithin, vanillic aldehyde, sweet taste improvement essence, condensed milk oil essence, milk face powder, jumping candy and PGPR.Invention increases the kind of chocolate, the taste of abundant chocolate increases the entertainment of chocolate in conjunction with the advantage of jumping candy and chocolate, it is easier to the favor by consumer.
Description
Technical field
The present invention relates to a kind of chocolates more particularly to a kind of jumping candy chocolate and preparation method thereof.
Background technique
Chocolate is one of pan work of high nutrition, and by cocoa derived product (cocoa butter, cocoa liquor, cocoa
Powder), sweetener (sucrose), the mixing such as dairy products by grinding, temperature adjustment, casting, cool down and be prepared.Cocoa mixture can be with
Comprising other ingredient, ingredient in addition may include non-cocoa plants fat, specific nutrition fortifier etc..
Jumping candy one kind extremely has recreational snack food.Carbon dioxide contained in jumping candy is in heat in the mouth
Thrust is produced after vaporization just makes jumping candy granules jump in the mouth.The feature of jumping candy has exactly added carbonic acid gas with attraction
Entertaining sugarplum particle on tongue thunderclap make a sound！The release of this product one results in being in fashion, and becomes the favorite of child.
By jumping candy in conjunction with chocolate, the derived product of chocolate is undoubtedly increased, liking for consumer can be obtained.
Summary of the invention
The first object of the present invention is just to provide a kind of jumping candy chocolate, increases chocolaty kind, enriches chocolate
Taste increase the entertainment of chocolate in conjunction with the advantage of jumping candy and chocolate, it is easier to the favor by consumer.
In order to solve the above technical problems, the technical scheme adopted by the invention is that:
A kind of jumping candy chocolate, it is characterised in that: in 1 ton of jumping candy chocolate, including the following raw material:
350~370kg of white sugar
330~340kg of refining vegetable oil
Alkalize 67~78kg of cocoa power
115~127kg of natural cocoa powder
68~74kg of whey powder
12~13kg of skimmed milk power
3.5~4.2kg of soybean lecithin
0.35~0.42kg of vanillic aldehyde
Sweet taste improves 0.18~0.22kg of essence
0.8~1.2kg of condensed milk oil essence
0.8~1.2kg of milk face powder
20.5~21.2kg of jumping candy
0.05~0.13kg of PGPR.
A kind of jumping candy chocolate, it is characterised in that: in 1 ton of jumping candy chocolate, including the following raw material:
White sugar 360kg
Refining vegetable oil 335kg
Alkalize cocoa power 75kg
Natural cocoa powder 120kg
Whey powder 70kg
Skimmed milk power 12.5kg
Soybean lecithin 4kg
Vanillic aldehyde 0.4kg
Sweet taste improves essence 0.2kg
Condensed milk oil essence 1kg
Milk face powder 1kg
Jumping candy 20.8kg
PGPR 0.1kg。
The milk face powder is New Zealand's milk face powder.The PGPR is polyglycereol ricinoleic acid rouge, is a kind of food addition
Agent.
The second object of the present invention is to provide the preparation method of above-mentioned jumping candy chocolate, specifically:
Step 1, raw material is weighed
Step 2, white sugar is milled spare；
Step 3, it refines
By white sugar, refining vegetable oil, alkalization cocoa power, natural cocoa powder, whey powder, skimmed milk power, soybean lecithin investment essence
Grinding machine is refined, and when slurry fineness≤25um discharges；
Step 4, filter slurry
Step 5,45~50 DEG C at a temperature of keep the temperature, soaking time be 8-12 hours.
Step 6, it seasons
Jumping candy, vanillic aldehyde, sweet taste improvement essence, condensed milk oil essence, milk face powder and PGPR are added into slurry to be seasoned；
Step 7, it is poured
Slurry is injected into mould；
Step 8, it is cooled and shaped.
In step 3, after tight upper fine grinding cutter holder, paddle material temperature degree is 45-50 DEG C, and the fine grinding time is 12-18 hours.
In step 4, with magnetic filter filter slurry.
It in step 8, is cooled and shaped specifically: for mould by cooling tunnel, cooling temperature is 10-12 DEG C, and cooling time is
20-30min, the automatic rapping of machine, demoulds chocolate.
After step 8, it is also necessary to it carries out gold inspection and selects, specifically: by metal detector detection and hand picking chalk
Power chooses defective products.
After gold inspection is selected, machine packet is carried out, specifically: chocolate is packed with packing machine, packing machine environment temperature is 18-
20 DEG C, relative humidity≤50%.
Outsourcing is carried out after machine packet, specifically: by finished product vanning, joint sealing.
Product inspection storage is carried out after outsourcing, after the assay was approved, being put into freezer storage condition temperature is 18-20 DEG C, relatively wet
Degree≤50%.
Compared with prior art, the invention has the following advantages:
Formula provided by the invention is able to produce the chocolate for providing jumping candy entertainment, consumer in dietetic chocolate,
That mouthfeel of edible jumping candy is had, the mouthfeel of chocolate is enriched, it is easier to the favor by consumer.It mentions through the invention
Jumping candy need to be only added in the formula of confession when producing chocolate, simple to operate, do not need change production line, be easy to push away
Wide and application.The formula provided through the invention will not influence the mouthfeel of chocolate itself while abundant chocolate mouthfeel
And nutrition.
Specific embodiment
The present invention will be further described with reference to the examples below, and described embodiment is only present invention a part
Embodiment is not whole embodiment.Based on the embodiments of the present invention, those skilled in the art are not making
Other embodiments used obtained, belong to protection scope of the present invention under the premise of creative work.
Embodiment 1
Step 1, raw material is weighed:
White sugar 350kg
Refining vegetable oil 330kg
Alkalize cocoa power 78kg
Natural cocoa powder 115kg
Whey powder 74kg
Skimmed milk power 13kg
Soybean lecithin 4.2kg
Vanillic aldehyde 0.42kg
Sweet taste improves essence 0.22kg
Condensed milk oil essence 1.2kg
Milk face powder 1.2kg
Jumping candy 21.2kg
PGPR 0.13kg。
Step 2, white sugar is milled spare；
Step 3, it refines
By white sugar, refining vegetable oil, alkalization cocoa power, natural cocoa powder, whey powder, skimmed milk power, soybean lecithin and jump
Powder investment refiner is refined, and when slurry fineness≤25um discharges；
Step 4, filter slurry
Step 5,45~50 DEG C at a temperature of keep the temperature, soaking time be 8-12 hours.
Step 6, it seasons
Jumping candy, vanillic aldehyde, sweet taste improvement essence, condensed milk oil essence, milk face powder and PGPR are added into slurry to be seasoned；
Step 7, it is poured
Slurry is injected into mould；
Step 8, it is cooled and shaped.
In step 3, after tight upper fine grinding cutter holder, paddle material temperature degree is 45 DEG C, and the fine grinding time is 18 hours.
In step 4, with magnetic filter filter slurry.
It in step 8, is cooled and shaped specifically: for mould by cooling tunnel, cooling temperature is 10 DEG C, and cooling time is
30min, the automatic rapping of machine, demoulds chocolate.
After step 8, it is also necessary to it carries out gold inspection and selects, specifically: by metal detector detection and hand picking chalk
Power chooses defective products.
After gold inspection is selected, machine packet is carried out, specifically: chocolate is packed with packing machine, packing machine environment temperature is 18
DEG C, relative humidity 50%.
Outsourcing is carried out after machine packet, specifically: by finished product vanning, joint sealing.
Product inspection storage is carried out after outsourcing, after the assay was approved, being put into freezer storage condition temperature is 18 DEG C, relative humidity
50%。
Embodiment 2
The present embodiment is substantially the same manner as Example 1, unlike:
White sugar 370kg
Refining vegetable oil 340kg
Alkalize cocoa power 67kg
Natural cocoa powder 127kg
Whey powder 68kg
Skimmed milk power 12kg
Soybean lecithin 3.5kg
Vanillic aldehyde 0.35kg
Sweet taste improves essence 0.18kg
Condensed milk oil essence 0.8kg
Milk face powder 0.8kg
Jumping candy 20.5kg
PGPR 0.05kg。
Embodiment 3
The present embodiment is substantially the same manner as Example 1, unlike: weighed raw material:
White sugar 360kg
Refining vegetable oil 335kg
Alkalize cocoa power 75kg
Natural cocoa powder 120kg
Whey powder 70kg
Skimmed milk power 12.5kg
Soybean lecithin 4kg
Vanillic aldehyde 0.4kg
Sweet taste improves essence 0.2kg
Condensed milk oil essence 1kg
Milk face powder 1kg
Jumping candy 20.8kg
PGPR 0.1kg。
Embodiment 4
The present embodiment is substantially the same manner as Example 1, unlike: in step 3, paddle material temperature degree is 50 DEG C, and the fine grinding time is 12 small
When.In step 8, cooling temperature be 12 DEG C, cooling time 20min.When machine packet, packing machine environment temperature is 20 DEG C, relatively wet
Degree 45%.Being put into freezer storage condition temperature is 20 DEG C, relative humidity 45%.
Embodiment 5
The present embodiment is substantially the same manner as Example 1, unlike: in step 3, paddle material temperature degree is 48 DEG C, and the fine grinding time is 14 small
When.In step 8, cooling temperature be 11 DEG C, cooling time 25min.When machine packet, packing machine environment temperature is 19 DEG C, relatively wet
Degree 48%.Being put into freezer storage condition temperature is 19 DEG C, relative humidity 47%.
Embodiment 6
The present embodiment is substantially the same manner as Example 1, unlike: in step 3, paddle material temperature degree is 47 DEG C, and the fine grinding time is 15 small
When.In step 8, cooling temperature be 11.5 DEG C, cooling time 28min.When machine packet, packing machine environment temperature is 19.5 DEG C, phase
To humidity 44%.Being put into freezer storage condition temperature is 19.5 DEG C, relative humidity 44%.
Claims (9)
1. a kind of jumping candy chocolate, it is characterised in that: in 1 ton of jumping candy chocolate, including the following raw material:
350~370kg of white sugar
330~340kg of refining vegetable oil
Alkalize 67~78kg of cocoa power
115~127kg of natural cocoa powder
68~74kg of whey powder
12~13kg of skimmed milk power
3.5~4.2kg of soybean lecithin
0.35~0.42kg of vanillic aldehyde
Sweet taste improves 0.18~0.22kg of essence
0.8~1.2kg of condensed milk oil essence
0.8~1.2kg of milk face powder
20.5~21.2kg of jumping candy
0.05~0.13kg of PGPR.
2. a kind of jumping candy chocolate according to claim 1, it is characterised in that: in 1 ton of jumping candy chocolate, including such as
Lower raw material:
White sugar 360kg
Refining vegetable oil 335kg
Alkalize cocoa power 75kg
Natural cocoa powder 120kg
Whey powder 70kg
Skimmed milk power 12.5kg
Soybean lecithin 4kg
Vanillic aldehyde 0.4kg
Sweet taste improves essence 0.2kg
Condensed milk oil essence 1kg
Milk face powder 1kg
Jumping candy 20.8kg
PGPR 0.1kg。
3. a kind of preparation method of jumping candy chocolate as described in claim 1, it is characterised in that:
Step 1, raw material is weighed
Step 2, white sugar is milled spare；
Step 3, it refines
By white sugar, refining vegetable oil, alkalization cocoa power, natural cocoa powder, whey powder, skimmed milk power, soybean lecithin investment essence
Grinding machine is refined, and when slurry fineness≤25um discharges；
Step 4, filter slurry
Step 5,45~50 DEG C at a temperature of keep the temperature, soaking time is8-12 hours；
Step 6, it seasons
Jumping candy, vanillic aldehyde, sweet taste improvement essence, condensed milk oil essence, milk face powder and PGPR are added into slurry to be seasoned；
Step 7, it is poured
Slurry is injected into mould；
Step 8, it is cooled and shaped.
4. the preparation method of jumping candy chocolate according to claim 3, it is characterised in that: in step 3, tightly go up refiner
After knife rest, paddle material temperature degree is 45-50 DEG C, and the fine grinding time is 12-18 hours.
5. the preparation method of jumping candy chocolate according to claim 3, it is characterised in that: in step 8, be cooled and shaped tool
Body are as follows: for mould by cooling tunnel, cooling temperature is 10-12 DEG C, cooling time 20-30min, the automatic rapping of machine makes skilful
Gram force demoulding.
6. the preparation method of jumping candy chocolate according to claim 3, it is characterised in that: after step 8, it is also necessary into
Row gold inspection is selected, specifically: by metal detector detection and hand picking chocolate, choose defective products.
7. the preparation method of jumping candy chocolate according to claim 6, it is characterised in that: after gold inspection is selected, into
Row machine packet, specifically: chocolate is packed with packing machine, packing machine environment temperature is 18-20 DEG C, relative humidity≤50%.
8. the preparation method of jumping candy chocolate according to claim 7, it is characterised in that: carry out outsourcing after machine packet, have
Body are as follows: by finished product vanning, joint sealing.
9. the preparation method of jumping candy chocolate according to claim 8, it is characterised in that: carry out product inspection after outsourcing
Storage, after the assay was approved, being put into freezer storage condition temperature is 18-20 DEG C, relative humidity≤50%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910495586.6A CN110063397A (en) | 2019-06-10 | 2019-06-10 | A kind of jumping candy chocolate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910495586.6A CN110063397A (en) | 2019-06-10 | 2019-06-10 | A kind of jumping candy chocolate and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110063397A true CN110063397A (en) | 2019-07-30 |
Family
ID=67372796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910495586.6A Pending CN110063397A (en) | 2019-06-10 | 2019-06-10 | A kind of jumping candy chocolate and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110063397A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280285A (en) * | 2020-04-02 | 2020-06-16 | 湖南卡米乐食品有限公司 | Chocolate-sandwiched lollipop and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005074701A1 (en) * | 2004-02-10 | 2005-08-18 | Hleks Gida Sanayi Ve Ticaret A.S. | A confection and its manufacturing method |
| CN101347173A (en) * | 2008-09-19 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing jumping candy and method for producing the same |
| CN106212836A (en) * | 2016-07-21 | 2016-12-14 | 郑州荣利达生物科技有限公司 | A kind of marble chocolate containing jumping candy |
| CN109198126A (en) * | 2018-10-19 | 2019-01-15 | 邱卫军 | A kind of production method of jumping candy chocolate |
-
2019
- 2019-06-10 CN CN201910495586.6A patent/CN110063397A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005074701A1 (en) * | 2004-02-10 | 2005-08-18 | Hleks Gida Sanayi Ve Ticaret A.S. | A confection and its manufacturing method |
| CN101347173A (en) * | 2008-09-19 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing jumping candy and method for producing the same |
| CN106212836A (en) * | 2016-07-21 | 2016-12-14 | 郑州荣利达生物科技有限公司 | A kind of marble chocolate containing jumping candy |
| CN109198126A (en) * | 2018-10-19 | 2019-01-15 | 邱卫军 | A kind of production method of jumping candy chocolate |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280285A (en) * | 2020-04-02 | 2020-06-16 | 湖南卡米乐食品有限公司 | Chocolate-sandwiched lollipop and preparation method thereof |
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Application publication date: 20190730 |