CN113678930A - High-temperature-resistant and melting-resistant chocolate and production process thereof - Google Patents
High-temperature-resistant and melting-resistant chocolate and production process thereof Download PDFInfo
- Publication number
- CN113678930A CN113678930A CN202110986584.4A CN202110986584A CN113678930A CN 113678930 A CN113678930 A CN 113678930A CN 202110986584 A CN202110986584 A CN 202110986584A CN 113678930 A CN113678930 A CN 113678930A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- resistant
- temperature
- melting
- liquid
- 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
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 74
- 238000002844 melting Methods 0.000 title claims abstract description 28
- 230000008018 melting Effects 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title description 6
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 83
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 17
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 239000002562 thickening agent Substances 0.000 claims abstract description 14
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 13
- 239000003765 sweetening agent Substances 0.000 claims abstract description 13
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 10
- 239000003086 colorant Substances 0.000 claims abstract description 10
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 9
- 239000002540 palm oil Substances 0.000 claims abstract description 9
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims abstract description 4
- 239000000049 pigment Substances 0.000 claims abstract description 4
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims abstract description 4
- 239000003996 polyglycerol polyricinoleate Substances 0.000 claims abstract description 4
- 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 2
- 239000007788 liquid Substances 0.000 claims description 21
- 238000007670 refining Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 235000019197 fats Nutrition 0.000 claims description 5
- 239000000155 melt Substances 0.000 claims description 5
- 239000004519 grease Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000004386 Erythritol Substances 0.000 claims description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 3
- 235000001484 Trigonella foenum graecum Nutrition 0.000 claims description 3
- 244000250129 Trigonella foenum graecum Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229940009714 erythritol Drugs 0.000 claims description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical group OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 3
- 235000019414 erythritol Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 235000001019 trigonella foenum-graecum Nutrition 0.000 claims description 3
- 239000008256 whipped cream Substances 0.000 claims description 3
- 239000012943 hotmelt Substances 0.000 claims 1
- 229940083466 soybean lecithin Drugs 0.000 claims 1
- 238000010257 thawing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 239000003921 oil Substances 0.000 abstract description 4
- 235000019198 oils Nutrition 0.000 abstract description 4
- 239000008347 soybean phospholipid Substances 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000003860 storage Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 235000021147 sweet food Nutrition 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
-
- 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
- A23G1/40—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
- 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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses high-temperature-resistant and melting-resistant chocolate which mainly comprises the following components in parts by weight: cocoa mass, oil, powdered sugar, unsalted butter, an emulsifier and a sweetening agent, wherein the oil is composed of lard, cocoa butter and palm oil, the emulsifier is composed of polyglycerol polyricinoleate and soybean phospholipid, and the colorant is an animal and plant pigment extract. According to the invention, the lard and the palm oil are added into the melting-resistant chocolate to replace part of cocoa butter, so that the high-temperature resistant effect of the melting-resistant chocolate can be improved, the integral melting point is improved, the thermal stability of the emulsifier and the thickener is high, and the influence of temperature on the chocolate can be further reduced.
Description
Technical Field
The invention relates to the technical field of chocolate, in particular to high-temperature-resistant and melting-resistant chocolate and a production process thereof.
Background
Chocolate is a sweet food made of cocoa butter and cocoa butter as main raw materials, but the existing chocolate has poor high-temperature resistance effect, is easy to melt in the storage process, and seriously influences the storage life of the chocolate.
Disclosure of Invention
In order to solve the problems in the background art, the invention aims to provide the high-temperature-resistant and melt-resistant chocolate and the production process thereof, which have the advantages of improving the high-temperature-resistant and melt-resistant effects of the chocolate and solve the problems that the existing chocolate has poor high-temperature-resistant effect, is easy to melt in the storage process and seriously affects the storage life of the chocolate.
In order to achieve the purpose, the invention provides the following technical scheme: a high temperature resistant melt-resistant chocolate comprising as essential components: cocoa mass, fat, sugar powder, whipped cream, emulsifiers and sweeteners.
Preferably, the fat and oil consists of lard, cocoa butter and palm oil, the emulsifier consists of polyglycerol polyricinoleate and soybean phospholipids, the colorant is an animal and plant pigment extract, and the sweetener is erythritol.
Preferably, the content of each component in each 250g of the melting-resistant chocolate is as follows: 13-15 g of lard, 15-20 g of cocoa butter, 5-8 g of palm oil, 40 g of powdered sugar, 12-15 g of unsalted butter, 6-8 g of emulsifier, 3 g of colorant, 4 g of sweetener and the balance of 250g of cocoa liquor.
Preferably, the melting-resistant chocolate is internally added with a thickening agent, and the thickening agent is fenugreek gum.
Preferably, the melt-resistant chocolate contains 5 grams of thickener per 250 grams of melt-resistant chocolate.
A production process of chocolate with high temperature resistance and melting resistance, wherein the step a) is melting; step b) pretreatment; step c) mixing; step d) refining; step e) adjusting the temperature; step f), forming and packaging:
step a) stirring: putting cocoa liquid blocks and grease into a crucible for melting, and performing fine grinding and mixing to obtain cocoa butter liquid;
step b) pretreatment: screening the sugar powder with the screened particle size by using screening equipment, and putting the sugar powder which does not reach the standard into crushing equipment again for secondary crushing until the sugar powder meets the specification;
step c) mixing: uniformly mixing cocoa butter liquid, powdered sugar and unsalted butter by a stirrer to obtain a mixture;
step d) refining: simultaneously putting the mixture, an emulsifier, a colorant, a sweetener and a thickening agent into a reaction kettle for continuous stirring to obtain chocolate liquor;
step e) temperature adjustment: slowly adjusting the temperature of the chocolate liquid through the jacketed kettle to crystallize the chocolate liquid;
step f), forming and packaging: and pouring and forming are carried out through pouring equipment and the mould, and packaging is carried out after cooling solidification.
Preferably, in the step a), the crucible is preheated to 40 ℃ before stirring, and the temperature of the crucible is gradually increased to 60 ℃ within 2 minutes after the raw materials are put into the crucible.
Preferably, in the step d) of conching, the reaction kettle needs to be in contact with the external environment during conching, and the conching time of the chocolate liquid is between 24 hours and 48 hours.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, the lard and the palm oil are added into the melting-resistant chocolate to replace part of cocoa butter, so that the high-temperature resistant effect of the melting-resistant chocolate can be improved, the integral melting point is improved, the thermal stability of the emulsifier and the thickener is high, and the influence of temperature on the chocolate can be further reduced.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides high-temperature-resistant and melting-resistant chocolate which mainly comprises the following components in parts by weight: cocoa mass, fat, sugar powder, whipped cream, emulsifiers and sweeteners.
Preferably, the fat and oil comprises lard, cocoa butter and palm oil, the emulsifier comprises polyglycerol polyricinoleate and soybean phospholipids, the colorant is an animal and plant pigment extract, and the sweetener is erythritol.
Preferably, the content of each component in each 250g of the melting-resistant chocolate is as follows: 13-15 g of lard, 15-20 g of cocoa butter, 5-8 g of palm oil, 40 g of powdered sugar, 12-15 g of unsalted butter, 6-8 g of emulsifier, 3 g of colorant, 4 g of sweetener and the balance of 250g of cocoa liquor.
Preferably, the melt-resistant chocolate is internally added with a thickening agent, and the thickening agent is fenugreek gum.
Preferably, the melt-resistant chocolate comprises 5 grams of thickener per 250 grams of melt-resistant chocolate.
The invention provides a production process of high-temperature-resistant and melting-resistant chocolate, which is characterized by comprising the following steps of: step a), melting; step b) pretreatment; step c) mixing; step d) refining; step e) adjusting the temperature; step f), forming and packaging:
step a) stirring: putting cocoa liquid blocks and grease into a crucible for melting, and performing fine grinding and mixing to obtain cocoa butter liquid;
step b) pretreatment: screening the sugar powder with the screened particle size by using screening equipment, and putting the sugar powder which does not reach the standard into crushing equipment again for secondary crushing until the sugar powder meets the specification;
step c) mixing: uniformly mixing cocoa butter liquid, powdered sugar and unsalted butter by a stirrer to obtain a mixture;
step d) refining: simultaneously putting the mixture, an emulsifier, a colorant, a sweetener and a thickening agent into a reaction kettle for continuous stirring to obtain chocolate liquor;
step e) temperature adjustment: slowly adjusting the temperature of the chocolate liquid through the jacketed kettle to crystallize the chocolate liquid;
step f), forming and packaging: and pouring and forming are carried out through pouring equipment and the mould, and packaging is carried out after cooling solidification.
Preferably, in the step a), the crucible is preheated to 40 ℃ before stirring, and the temperature of the crucible is gradually increased to 60 ℃ within 2 minutes after the raw materials are put into the crucible.
Preferably, in the step d) of conching, the reaction vessel needs to be in contact with the external environment during conching, and the conching time of the chocolate liquor is between 24 hours and 48 hours.
1. Melting resistance test:
selecting chocolate of the same batch, storing the chocolate in a heating test box, and heating the interior of the box body; the above experiment was repeated and the data recorded.
The experimental results are as follows:
in a normal experimental environment, when the temperature of the box body reaches 30 ℃, the chocolate has no state change;
in a normal experimental environment, when the temperature of the box body reaches 35 ℃, the chocolate has no state change;
in a normal experimental environment, when the temperature of the box body reaches 40 ℃, the outer surface layer of the chocolate with the thickness of 2 mm melts;
in a normal experimental environment, when the tank temperature reached 45 degrees, the chocolate melted completely.
Experiments show that: the high-temperature resistant chocolate produced by the invention has no melting phenomenon in the normal storage process.
2. Refining duration experiment:
the samples were tested for extraction and data recorded over different conching sessions.
The experimental results are as follows:
in a normal experimental environment, when the chocolate liquid refining time is 10 hours, the water in the chocolate accounts for 1.2 percent of the whole weight, and the volatile substances account for 1.0 percent of the whole weight;
in a normal experimental environment, when the chocolate liquid refining time is 15 hours, the water in the chocolate accounts for 1.1 percent of the whole weight, and the volatile substances account for 0.98 percent of the whole weight;
in a normal experimental environment, when the chocolate liquid is refined for 24 hours, the water in the chocolate accounts for 0.98 percent of the whole weight, and the volatile substances account for 0.95 percent of the whole weight;
in a normal experimental environment, when the chocolate liquid refining time is 36 hours, the water in the chocolate accounts for 0.92 percent of the whole weight, and the volatile substances account for 0.9 percent of the whole weight;
experiments show that: the refining time is in direct proportion to the change of the water and the volatile components in the chocolate, the longer the refining time is, the less the water and the volatile components in the chocolate are, and the purity of the chocolate can be improved by increasing the refining time, so that the high-temperature resistant effect of the chocolate is further improved.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A high-temperature-resistant and melting-resistant chocolate is characterized in that: the melting-resistant chocolate comprises the following main components: cocoa mass, fat, sugar powder, whipped cream, emulsifiers and sweeteners.
2. A high temperature and melt resistant chocolate according to claim 1 wherein: the grease consists of lard, cocoa butter and palm oil, the emulsifier consists of polyglycerol polyricinoleate and soybean lecithin, the colorant is an animal and plant pigment extract, and the sweetener is erythritol.
3. A high temperature and melt resistant chocolate according to claim 2 wherein: the contents of the components are as follows in terms of each 250g of the anti-melting chocolate: 13-15 g of lard, 15-20 g of cocoa butter, 5-8 g of palm oil, 40 g of powdered sugar, 12-15 g of unsalted butter, 6-8 g of emulsifier, 3 g of colorant, 4 g of sweetener and the balance of 250g of cocoa liquor.
4. A high temperature and melt resistant chocolate according to claim 3 wherein: the anti-melting chocolate is internally added with a thickening agent, and the thickening agent is fenugreek gum.
5. A hot melt resistant chocolate according to claim 4 wherein: the melt-resistant chocolate contains 5 grams of thickener per 250 grams of melt-resistant chocolate.
6. The process for producing chocolate resistant to high temperature and melting according to claim 1, wherein: the step a) is thawing; step b) pretreatment; step c) mixing; step d) refining; step e) adjusting the temperature; step f), forming and packaging:
step a) stirring: putting cocoa liquid blocks and grease into a crucible for melting, and performing fine grinding and mixing to obtain cocoa butter liquid;
step b) pretreatment: screening the sugar powder with the screened particle size by using screening equipment, and putting the sugar powder which does not reach the standard into crushing equipment again for secondary crushing until the sugar powder meets the specification;
step c) mixing: uniformly mixing cocoa butter liquid, powdered sugar and unsalted butter by a stirrer to obtain a mixture;
step d) refining: simultaneously putting the mixture, an emulsifier, a colorant, a sweetener and a thickening agent into a reaction kettle for continuous stirring to obtain chocolate liquor;
step e) temperature adjustment: slowly adjusting the temperature of the chocolate liquid through the jacketed kettle to crystallize the chocolate liquid;
step f), forming and packaging: and pouring and forming are carried out through pouring equipment and the mould, and packaging is carried out after cooling solidification.
7. A process according to claim 6, wherein the chocolate is prepared by a process comprising the steps of: the temperature of the crucible needs to be preheated to 40 ℃ before stirring, and the temperature is gradually increased to 60 ℃ within 2 minutes after the raw materials are put into the crucible.
8. A process according to claim 6, wherein the chocolate is prepared by a process comprising the steps of: the step d) refining, the reaction kettle needs to be in contact with the external environment during the refining process, and the refining time of the chocolate liquid is between 24 hours and 48 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110986584.4A CN113678930A (en) | 2021-08-26 | 2021-08-26 | High-temperature-resistant and melting-resistant chocolate and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110986584.4A CN113678930A (en) | 2021-08-26 | 2021-08-26 | High-temperature-resistant and melting-resistant chocolate and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113678930A true CN113678930A (en) | 2021-11-23 |
Family
ID=78582867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110986584.4A Pending CN113678930A (en) | 2021-08-26 | 2021-08-26 | High-temperature-resistant and melting-resistant chocolate and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113678930A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115316476A (en) * | 2022-08-24 | 2022-11-11 | 广东展翠食品股份有限公司 | Flavored chocolate with thermal stability and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6027341A (en) * | 1983-07-25 | 1985-02-12 | Fuji Oil Co Ltd | Preparation of chocolate |
| CN110810602A (en) * | 2019-12-13 | 2020-02-21 | 界首市麦尔利巧克力食品有限公司 | Preparation method of high-temperature-resistant chocolate |
| CN111972458A (en) * | 2020-08-24 | 2020-11-24 | 廊坊金麦食品有限公司 | Method for preparing high-temperature-resistant chocolate |
| CN112471308A (en) * | 2020-11-23 | 2021-03-12 | 广州焙乐道食品有限公司 | Freezing-resistant high-temperature-resistant cocoa butter substitute chocolate and preparation process thereof |
-
2021
- 2021-08-26 CN CN202110986584.4A patent/CN113678930A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6027341A (en) * | 1983-07-25 | 1985-02-12 | Fuji Oil Co Ltd | Preparation of chocolate |
| CN110810602A (en) * | 2019-12-13 | 2020-02-21 | 界首市麦尔利巧克力食品有限公司 | Preparation method of high-temperature-resistant chocolate |
| CN111972458A (en) * | 2020-08-24 | 2020-11-24 | 廊坊金麦食品有限公司 | Method for preparing high-temperature-resistant chocolate |
| CN112471308A (en) * | 2020-11-23 | 2021-03-12 | 广州焙乐道食品有限公司 | Freezing-resistant high-temperature-resistant cocoa butter substitute chocolate and preparation process thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115316476A (en) * | 2022-08-24 | 2022-11-11 | 广东展翠食品股份有限公司 | Flavored chocolate with thermal stability and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR860000888B1 (en) | Method for producing chocolate composition for the preparation of weat resistant chocolate articles | |
| CN103875882B (en) | A kind of cold drink applies chocolate and its chocolate coating containing particle outside | |
| CN106686986B (en) | Heat-resistant chocolate and method for producing same | |
| KR101861816B1 (en) | Heat stable chocolate | |
| CN113678930A (en) | High-temperature-resistant and melting-resistant chocolate and production process thereof | |
| KR20150030209A (en) | Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating | |
| CN110623122A (en) | Thin-layer coating chocolate composition and preparation method thereof | |
| CN110623125A (en) | Low-calorie thin-layer coating chocolate composition, frozen beverage and preparation method | |
| NO315401B1 (en) | Method of reducing the fat content of a conventional milk chocolate as well as the chocolate obtained | |
| JPS6357020B2 (en) | ||
| CN106912621B (en) | Grease composition for ice cream and product | |
| CN113317380A (en) | Low-sugar high-fiber sandwich chocolate and preparation method thereof | |
| EP2944684A1 (en) | Method for producing oil or fat | |
| US20150313253A1 (en) | Process for preparing a confectionery ingredient or product | |
| WO2014160920A1 (en) | Process for the production of stable emulsions | |
| CN113712103A (en) | Fresh chocolate with low fat content and preparation method thereof | |
| JPS62163658A (en) | O/w-type emulsified processed chocolate food and production thereof | |
| CN110604208A (en) | Frozen beverage containing propolis powder chocolate instead of cocoa butter | |
| US20070160708A1 (en) | Process for the production of confectionery products | |
| CN112136948B (en) | Chocolate grinding process | |
| CN111374203B (en) | Yoghourt-flavored chocolate coating composition and preparation method thereof | |
| EP3755158B1 (en) | Chocolate seeds and chocolate comprising a milk fat fraction | |
| JPH0739307A (en) | Production of chocolate | |
| WO2000002460A1 (en) | Chocolate production | |
| Johnston | Fats and processes used in manufacturing chocolate and confectionery coatings |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |