CN113712103A - Fresh chocolate with low fat content and preparation method thereof - Google Patents

Fresh chocolate with low fat content and preparation method thereof Download PDF

Info

Publication number
CN113712103A
CN113712103A CN202010446566.2A CN202010446566A CN113712103A CN 113712103 A CN113712103 A CN 113712103A CN 202010446566 A CN202010446566 A CN 202010446566A CN 113712103 A CN113712103 A CN 113712103A
Authority
CN
China
Prior art keywords
chocolate
percent
cocoa
butter
powder
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
Application number
CN202010446566.2A
Other languages
Chinese (zh)
Inventor
王勇
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qingdao Miaopin Chocolate Co ltd
Original Assignee
Qingdao Miaopin Chocolate Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Qingdao Miaopin Chocolate Co ltd filed Critical Qingdao Miaopin Chocolate Co ltd
Priority to CN202010446566.2A priority Critical patent/CN113712103A/en
Publication of CN113712103A publication Critical patent/CN113712103A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

The invention discloses a low-fat-content fresh chocolate, which comprises the following components in parts by weight: 30% -35% of dark chocolate, 1% -2% of honey, 2% -3% of unsalted butter, 2% -3% of salt-free butter, 3% -6% of cocoa powder, 14% -18% of cocoa liquor block, 3% -5% of full-fat milk powder, 2% -5% of lactitol, 3% -5% of skim milk powder, 2% -3% of hazelnut paste, 1% -2% of vanillin, 2% -4% of cocoa butter, 1% -2% of aspartame, 1% -2% of lecithin and the balance of rum; the invention also discloses a preparation method of the fresh chocolate with low fat content, which comprises the following steps: quantitatively weighing, preparing low-fat milk chocolate, crushing materials, liquefying cream, adding materials, mixing, putting into a mold, refrigerating and eating; the formula adopted by the invention is the raw material specified by the national standard, and the fresh chocolate with low fat content prepared by the invention is used for pressing redundant grease in the milk chocolate manufacturing process through a special process, so that the fat content of the raw material of the fresh chocolate is reduced.

Description

Fresh chocolate with low fat content and preparation method thereof
Technical Field
The invention relates to the technical field of fresh chocolate preparation, in particular to fresh chocolate with low fat content and a preparation method thereof.
Background
Although the raw chocolate can be called as fresh, the raw chocolate is low in fat and sugar as described by people, and is made by adding cream on the basis of pure chocolate, the animal cream which is commonly used contains a large amount of fatty acid, the content of the cream is 20-25 times higher than that of the milk, the taste of the chocolate eaten by people at ordinary times is inevitably hard because the transportation and storage needs are considered, no moisture and high melting point are contained in the process, and the raw chocolate is made of heavy chocolate raw stock, fresh cream and various foreign wines, the foreign wines can improve the chocolate taste, and the cream is enhanced to be smooth and fragrant.
In the prior art, the high fat content of fresh chocolate always troubles users; the traditional fresh chocolate is soft and exquisite and melts in the mouth, so that a layer of fresh chocolate adhered to the palate is very easy to fall off when eating; therefore, the invention provides a fresh chocolate with low fat content and a preparation method thereof.
Disclosure of Invention
The invention aims to provide a fresh chocolate with low fat content and a preparation method thereof, which aim to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a low fat fresh chocolate, the polypropylene formulation comprises the following components: 30% -35% of dark chocolate, 1% -2% of honey, 2% -3% of unsalted butter, 2% -3% of salt-free butter, 3% -6% of cocoa powder, 14% -18% of cocoa liquor block, 3% -5% of full-fat milk powder, 2% -5% of lactitol, 3% -5% of skim milk powder, 2% -3% of hazelnut paste, 1% -2% of vanillin, 2% -4% of cocoa butter, 1% -2% of aspartame, 1% -2% of lecithin and the balance of rum.
Preferably, it comprises 30% of dark chocolate, 2% of honey, 2% of whipped topping, 3% of salt-free butter, 3% of cocoa powder, 18% of cocoa liquor, 3% of full-fat milk powder, 5% of lactitol, 3% of skim milk powder, 3% of hazelnut butter, 1% of vanillin, 4% of cocoa butter, 1% of aspartame, 1% of lecithin, and the balance of rum.
Preferably, it comprises 35% of dark chocolate, 1% of honey, 3% of whipped topping, 2% of salt-free butter, 6% of cocoa powder, 14% of cocoa liquor, 5% of full cream milk powder, 2% of lactitol, 5% of skim milk powder, 2% of hazelnut butter, 2% of vanillin, 2% of cocoa butter, 2% of aspartame, 1% of lecithin, and the balance of rum.
Preferably, it comprises 32% of dark chocolate, 1% of honey, 2% of unsalted butter, 2% of cocoa powder, 15% of cocoa liquor, 4% of full-fat milk powder, 3% of lactitol, 4% of skim milk powder, 2% of hazelnut butter, 1% of vanillin, 2% of cocoa butter, 1% of aspartame, 1% of lecithin and the balance of rum.
Preferably, it comprises dark chocolate 34%, honey 2%, unsalted butter 3%, cocoa powder 5%, cocoa liquor 16%, whole milk powder 4%, lactitol 4%, skimmed milk powder 4%, hazelnut butter 3%, vanillin 2%, cocoa butter 3%, aspartame 2%, lecithin 2%, and rum in balance.
A method of making a low fat fresh chocolate as described above, the method comprising the steps of:
s1: quantitative weighing, namely weighing all the raw materials according to the components;
s2: preparing low-fat milk chocolate, adding cocoa mass, whole milk powder, sugar, skimmed milk powder, hazelnut sauce and vanillin into a blender, adding part of cocoa butter, and mixing to obtain a uniform mixture; passing the mixture through a five roll refiner to reduce the average particle size to about 25 microns, refining the refined material at 60 ℃ to 80 ℃ for 5 to 7 hours, adding the remaining cocoa butter and lecithin, and refining the refined material at 80 ℃ for 2 hours; pumping the refined chocolate into a hot tank and stirring, heating at 80 ℃, pumping the material into a charging bucket of a horizontal cocoa mass presser from the tank, closing a feeding valve, applying pressure of 500-620 bar until the grease is squeezed out, transferring the chocolate with the reduced fat content into the tank for stirring and blending treatment, then pouring the chocolate into a long strip-shaped mould, cooling and demoulding for later use;
s3: crushing materials, namely putting the milk chocolate prepared by the S2 and the dark chocolate into a low-temperature mill to be crushed into fine powder, transferring the obtained powder into a Hobart mixer at 40 ℃, adding honey, stirring for 5-15 minutes, and taking out the mixture to be used;
s4: liquefying butter, namely putting block-shaped unsalted butter into a pan, heating to boil, introducing into a container for storing pasty chocolate mixture, sealing the container, standing for 1 minute, stirring with an egg beater or a scraper, and stirring until the butter is completely melted;
s5: adding materials, mixing, adding room temperature softened butter into the mixture prepared in S4, adding rum, and stirring to even again, wherein the mixture is paste;
s6: placing into a mold for refrigeration, pouring the mixed sauce prepared in the step S5 into a special mold, or spreading cooking paper in molds with other shapes, then pouring the mixed sauce into the special mold, and refrigerating for 1-4 hours;
s7: the chocolate is eaten after being taken out and cut into pieces after being refrigerated, and then a layer of cocoa powder is spread on the surface of the chocolate pieces to be eaten.
Compared with the prior art, the invention has the beneficial effects that: the formula adopted by the invention is the raw material specified by the national standard, and the fresh chocolate with low fat content prepared by the invention is used for pressing redundant grease in the milk chocolate making process by a special process, so that the fat content of the raw material of the fresh chocolate is reduced; the prepared sauce-shaped mixture is refrigerated and then taken out for eating, the fresh chocolate with different hardness degrees can be eaten in the process of thawing the frozen fresh chocolate, the taste is cool, and the problems that the traditional fresh chocolate can only be eaten in soft glutinous rice and is easy to adhere to the palate are solved
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.
Example one
The invention provides a technical scheme that: a low fat fresh chocolate, the polypropylene formulation comprises the following components: 30% of dark chocolate, 2% of honey, 2% of unsalted butter, 3% of cocoa powder, 18% of cocoa liquor, 3% of full-fat milk powder, 5% of lactitol, 3% of skim milk powder, 3% of hazelnut sauce, 1% of vanillin, 4% of cocoa butter, 1% of aspartame, 1% of lecithin and the balance of rum.
A method of making a low fat fresh chocolate as described above, the method comprising the steps of:
s1: quantitative weighing, namely weighing all the raw materials according to the components;
s2: preparing low-fat milk chocolate, adding cocoa mass, whole milk powder, sugar, skimmed milk powder, hazelnut sauce and vanillin into a blender, adding part of cocoa butter, and mixing to obtain a uniform mixture; passing the mixture through a five roll refiner to reduce the average particle size to about 25 microns, refining the refined material at 60 ℃ for 5 hours, adding the remaining cocoa butter and lecithin, and refining at 80 ℃ for 2 hours; pumping the refined chocolate into a hot tank and stirring, heating at 80 ℃, pumping the material into a charging bucket of a horizontal cocoa mass presser from the tank, closing a feeding valve, applying 500 bar of pressure until the grease is squeezed out, transferring the chocolate with reduced fat content into the tank for stirring and blending treatment, then pouring the chocolate into a long strip-shaped mould, cooling and demoulding for later use;
s3: crushing materials, namely putting the milk chocolate prepared by the S2 and the dark chocolate into a low-temperature mill to be crushed into fine powder, transferring the obtained powder into a Hobart mixer at 40 ℃, adding honey, stirring for 5 minutes, taking out the mixture to be pasty, and taking out for later use;
s4: liquefying butter, namely putting block-shaped unsalted butter into a pan, heating to boil, introducing into a container for storing pasty chocolate mixture, sealing the container, standing for 1 minute, stirring with an egg beater or a scraper, and stirring until the butter is completely melted;
s5: adding materials, mixing, adding room temperature softened butter into the mixture prepared in S4, adding rum, and stirring to even again, wherein the mixture is paste;
s6: placing into a mold for cold storage, pouring the mixed sauce prepared in S5 into a special mold, or spreading cooking paper in a mold with other shape, then pouring the mixed sauce, and cold storing for 1 hour;
s7: the chocolate is eaten after being taken out and cut into pieces after being refrigerated, and then a layer of cocoa powder is spread on the surface of the chocolate pieces to be eaten.
Example two
The invention provides a technical scheme that: a low fat fresh chocolate, the polypropylene formulation comprises the following components: 35% of dark chocolate, 1% of honey, 3% of unsalted butter, 2% of salt-free butter, 6% of cocoa powder, 14% of cocoa liquor, 5% of full-fat milk powder, 2% of lactitol, 5% of skim milk powder, 2% of hazelnut sauce, 2% of vanillin, 2% of cocoa butter, 2% of aspartame, 1% of lecithin and the balance of rum.
A method of making a low fat fresh chocolate as described above, the method comprising the steps of:
s1: quantitative weighing, namely weighing all the raw materials according to the components;
s2: preparing low-fat milk chocolate, adding cocoa mass, whole milk powder, sugar, skimmed milk powder, hazelnut sauce and vanillin into a blender, adding part of cocoa butter, and mixing to obtain a uniform mixture; passing the mixture through a five roll refiner to reduce the average particle size to about 25 microns, refining the refined material at 80 ℃ for 7 hours, adding the remaining cocoa butter and lecithin, and refining at 80 ℃ for 2 hours; pumping the refined chocolate into a hot tank and stirring, heating at 80 ℃, pumping the material into a charging bucket of a horizontal cocoa mass presser from the tank, closing a feeding valve, applying pressure of 620 bar until the grease is squeezed out, transferring the chocolate with the reduced fat content into the tank for stirring and blending treatment, then pouring the chocolate into a long strip-shaped mould, cooling and demoulding for later use;
s3: crushing materials, namely putting the milk chocolate prepared by the S2 and the dark chocolate into a low-temperature mill to be crushed into fine powder, transferring the obtained powder into a Hobart mixer at 40 ℃, adding honey, stirring for 5-15 minutes, and taking out the mixture to be used;
s4: liquefying butter, namely putting block-shaped unsalted butter into a pan, heating to boil, introducing into a container for storing pasty chocolate mixture, sealing the container, standing for 1 minute, stirring with an egg beater or a scraper, and stirring until the butter is completely melted;
s5: adding materials, mixing, adding room temperature softened butter into the mixture prepared in S4, adding rum, and stirring to even again, wherein the mixture is paste;
s6: placing into a mold for cold storage, pouring the mixed sauce prepared in S5 into a special mold, or spreading cooking paper in a mold with other shape, then pouring the mixed sauce, and cold storing for 4 hours;
s7: the chocolate is eaten after being taken out and cut into pieces after being refrigerated, and then a layer of cocoa powder is spread on the surface of the chocolate pieces to be eaten.
EXAMPLE III
The invention provides a technical scheme that: a low fat fresh chocolate, the polypropylene formulation comprises the following components: 32% of dark chocolate, 1% of honey, 2% of unsalted butter, 2% of cocoa powder, 15% of cocoa liquor, 4% of full-fat milk powder, 3% of lactitol, 4% of skim milk powder, 2% of hazelnut sauce, 1% of vanillin, 2% of cocoa butter, 1% of aspartame, 1% of lecithin and the balance of rum.
A method of making a low fat fresh chocolate as described above, the method comprising the steps of:
s1: quantitative weighing, namely weighing all the raw materials according to the components;
s2: preparing low-fat milk chocolate, adding cocoa mass, whole milk powder, sugar, skimmed milk powder, hazelnut sauce and vanillin into a blender, adding part of cocoa butter, and mixing to obtain a uniform mixture; passing the mixture through a five roll refiner to reduce the average particle size to about 25 microns, refining the refined material at 68 ℃ for 6 hours, adding the remaining cocoa butter and lecithin, and refining at 80 ℃ for a further 2 hours; pumping the refined chocolate into a hot tank and stirring, heating at 80 ℃, pumping the material into a charging bucket of a horizontal cocoa mass presser from the tank, closing a feeding valve, applying 550 bar of pressure until the grease is squeezed out, transferring the chocolate with reduced fat content into the tank for stirring and blending treatment, then pouring the chocolate into a long strip-shaped mould, cooling and demoulding for later use;
s3: crushing materials, namely putting the milk chocolate prepared by the S2 and the dark chocolate into a low-temperature mill to be crushed into fine powder, transferring the obtained powder into a Hobart mixer at 40 ℃, adding honey, stirring for 10 minutes, taking out the mixture to be pasty, and taking out for later use;
s4: liquefying butter, namely putting block-shaped unsalted butter into a pan, heating to boil, introducing into a container for storing pasty chocolate mixture, sealing the container, standing for 1 minute, stirring with an egg beater or a scraper, and stirring until the butter is completely melted;
s5: adding materials, mixing, adding room temperature softened butter into the mixture prepared in S4, adding rum, and stirring to even again, wherein the mixture is paste;
s6: placing into a mold for cold storage, pouring the mixed sauce prepared in S5 into a special mold, or spreading cooking paper in a mold with other shape, then pouring the mixed sauce, and cold storing for 2 hours;
s7: the chocolate is eaten after being taken out and cut into pieces after being refrigerated, and then a layer of cocoa powder is spread on the surface of the chocolate pieces to be eaten.
Example four
The invention provides a technical scheme that: a low fat fresh chocolate, the polypropylene formulation comprises the following components: comprises 34% of dark chocolate, 2% of honey, 3% of unsalted butter, 3% of cocoa powder, 16% of cocoa liquor, 4% of full-fat milk powder, 4% of lactitol, 4% of skim milk powder, 3% of hazelnut sauce, 2% of vanillin, 3% of cocoa butter, 2% of aspartame, 2% of lecithin and the balance of rum.
A method of making a low fat fresh chocolate as described above, the method comprising the steps of:
s1: quantitative weighing, namely weighing all the raw materials according to the components;
s2: preparing low-fat milk chocolate, adding cocoa mass, whole milk powder, sugar, skimmed milk powder, hazelnut sauce and vanillin into a blender, adding part of cocoa butter, and mixing to obtain a uniform mixture; passing the mixture through a five roll refiner to reduce the average particle size to about 25 microns, refining the refined material at 75 ℃ for 5 hours, adding the remaining cocoa butter and lecithin, and refining at 80 ℃ for 2 hours; pumping the refined chocolate into a hot tank and stirring, heating at 80 ℃, pumping the material into a charging bucket of a horizontal cocoa mass presser from the tank, closing a feeding valve, applying 580 bar of pressure until the grease is squeezed out, transferring the chocolate with reduced fat content into the tank for stirring and blending treatment, then pouring the chocolate into a long strip-shaped mould, cooling and demoulding for later use;
s3: crushing materials, namely putting the milk chocolate prepared by the S2 and the dark chocolate into a low-temperature mill to be crushed into fine powder, transferring the obtained powder into a Hobart mixer at 40 ℃, adding honey, stirring for 8 minutes, taking out the mixture to be pasty, and taking out for later use;
s4: liquefying butter, namely putting block-shaped unsalted butter into a pan, heating to boil, introducing into a container for storing pasty chocolate mixture, sealing the container, standing for 1 minute, stirring with an egg beater or a scraper, and stirring until the butter is completely melted;
s5: adding materials, mixing, adding room temperature softened butter into the mixture prepared in S4, adding rum, and stirring to even again, wherein the mixture is paste;
s6: placing into a mold for cold storage, pouring the mixed sauce prepared in S5 into a special mold, or spreading cooking paper in a mold with other shape, then pouring the mixed sauce, and cold storing for 3 hours;
s7: the chocolate is eaten after being taken out and cut into pieces after being refrigerated, and then a layer of cocoa powder is spread on the surface of the chocolate pieces to be eaten.
By performing the ingredient tests on the four groups of examples and selecting a group of low fat content fresh chocolates from the market for comparison, the test results are as follows:
Figure BDA0002506111100000081
from the experimental data in the table above, it can be known that the fat content of the fourth group of fresh chocolate with low fat content is reduced, and the fresh chocolate with different hardness degrees can be used along with the slow thawing of the frozen fresh chocolate, so that the taste is better, and the promotion value is better.
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 (6)

1. A fresh chocolate having a reduced fat content, characterized in that; the formula of the fresh chocolate with low fat content comprises the following components: 30% -35% of dark chocolate, 1% -2% of honey, 2% -3% of unsalted butter, 2% -3% of salt-free butter, 3% -6% of cocoa powder, 14% -18% of cocoa liquor block, 3% -5% of full-fat milk powder, 2% -5% of lactitol, 3% -5% of skim milk powder, 2% -3% of hazelnut paste, 1% -2% of vanillin, 2% -4% of cocoa butter, 1% -2% of aspartame, 1% -2% of lecithin and the balance of rum.
2. A low fat fresh chocolate according to claim 1 wherein: comprises 30 percent of dark chocolate, 2 percent of honey, 2 percent of unsalted butter, 3 percent of cocoa powder, 18 percent of cocoa liquid block, 3 percent of full-cream milk powder, 5 percent of lactitol, 3 percent of skim milk powder, 3 percent of hazelnut sauce, 1 percent of vanillin, 4 percent of cocoa butter, 1 percent of aspartame, 1 percent of lecithin and the balance of rum.
3. A low fat fresh chocolate according to claim 1 wherein: comprises 35% of dark chocolate, 1% of honey, 3% of unsalted butter, 2% of salt-free butter, 6% of cocoa powder, 14% of cocoa liquor, 5% of full-fat milk powder, 2% of lactitol, 5% of skim milk powder, 2% of hazelnut sauce, 2% of vanillin, 2% of cocoa butter, 2% of aspartame, 1% of lecithin and the balance of rum.
4. A low fat fresh chocolate according to claim 1 wherein: comprises 32 percent of dark chocolate, 1 percent of honey, 2 percent of unsalted butter, 2 percent of cocoa powder, 15 percent of cocoa liquid block, 4 percent of full-fat milk powder, 3 percent of lactitol, 4 percent of skim milk powder, 2 percent of hazelnut sauce, 1 percent of vanillin, 2 percent of cocoa butter, 1 percent of aspartame, 1 percent of lecithin and the balance of rum.
5. A low fat fresh chocolate according to claim 1 wherein: comprises 34% of dark chocolate, 2% of honey, 3% of unsalted butter, 3% of cocoa powder, 16% of cocoa liquor, 4% of full-fat milk powder, 4% of lactitol, 4% of skim milk powder, 3% of hazelnut sauce, 2% of vanillin, 3% of cocoa butter, 2% of aspartame, 2% of lecithin and the balance of rum.
6. A process for the preparation of a low fat fresh chocolate according to any one of claims 1 to 5 wherein: the preparation method comprises the following steps:
s1: quantitative weighing, namely weighing all the raw materials according to the components;
s2: preparing low-fat milk chocolate, adding cocoa mass, whole milk powder, sugar, skimmed milk powder, hazelnut sauce and vanillin into a blender, adding part of cocoa butter, and mixing to obtain a uniform mixture; passing the mixture through a five roll refiner to reduce the average particle size to about 25 microns, refining the refined material at 60 ℃ to 80 ℃ for 5 to 7 hours, adding the remaining cocoa butter and lecithin, and refining the refined material at 80 ℃ for 2 hours; pumping the refined chocolate into a hot tank and stirring, heating at 80 ℃, pumping the material into a charging bucket of a horizontal cocoa mass presser from the tank, closing a feeding valve, applying pressure of 500-620 bar until the grease is squeezed out, transferring the chocolate with the reduced fat content into the tank for stirring and blending treatment, then pouring the chocolate into a long strip-shaped mould, cooling and demoulding for later use;
s3: crushing materials, namely putting the milk chocolate prepared by the S2 and the dark chocolate into a low-temperature mill to be crushed into fine powder, transferring the obtained powder into a Hobart mixer at 40 ℃, adding honey, stirring for 5-15 minutes, and taking out the mixture to be used;
s4: liquefying butter, namely putting block-shaped unsalted butter into a pan, heating to boil, introducing into a container for storing pasty chocolate mixture, sealing the container, standing for 1 minute, stirring with an egg beater or a scraper, and stirring until the butter is completely melted;
s5: adding materials, mixing, adding room temperature softened butter into the mixture prepared in S4, adding rum, and stirring to even again, wherein the mixture is paste;
s6: placing into a mold for refrigeration, pouring the mixed sauce prepared in the step S5 into a special mold, or spreading cooking paper in molds with other shapes, then pouring the mixed sauce into the special mold, and refrigerating for 1-4 hours;
s7: the chocolate is eaten after being taken out and cut into pieces after being refrigerated, and then a layer of cocoa powder is spread on the surface of the chocolate pieces to be eaten.
CN202010446566.2A 2020-05-25 2020-05-25 Fresh chocolate with low fat content and preparation method thereof Pending CN113712103A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010446566.2A CN113712103A (en) 2020-05-25 2020-05-25 Fresh chocolate with low fat content and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010446566.2A CN113712103A (en) 2020-05-25 2020-05-25 Fresh chocolate with low fat content and preparation method thereof

Publications (1)

Publication Number Publication Date
CN113712103A true CN113712103A (en) 2021-11-30

Family

ID=78671499

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010446566.2A Pending CN113712103A (en) 2020-05-25 2020-05-25 Fresh chocolate with low fat content and preparation method thereof

Country Status (1)

Country Link
CN (1) CN113712103A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115281277A (en) * 2022-08-05 2022-11-04 晋江华卫食品有限公司 Chocolate cooling forming device for truffle chocolate and forming mode thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1136762A (en) * 1993-10-20 1996-11-27 吉百利玉泉公开有限公司 Process for manufacture of reduced fat and reduced calorie chocolate
CN102630793A (en) * 2012-05-21 2012-08-15 上海禧月食品有限公司 Cold chain chocolate and preparation method thereof
CN104304604A (en) * 2014-09-30 2015-01-28 刘振库 Apple flavor chocolate
CN108552396A (en) * 2018-04-11 2018-09-21 崔雯净 A kind of formula and preparation method thereof of the fresh chocolate of original beans cocoa

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1136762A (en) * 1993-10-20 1996-11-27 吉百利玉泉公开有限公司 Process for manufacture of reduced fat and reduced calorie chocolate
CN102630793A (en) * 2012-05-21 2012-08-15 上海禧月食品有限公司 Cold chain chocolate and preparation method thereof
CN104304604A (en) * 2014-09-30 2015-01-28 刘振库 Apple flavor chocolate
CN108552396A (en) * 2018-04-11 2018-09-21 崔雯净 A kind of formula and preparation method thereof of the fresh chocolate of original beans cocoa

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115281277A (en) * 2022-08-05 2022-11-04 晋江华卫食品有限公司 Chocolate cooling forming device for truffle chocolate and forming mode thereof

Similar Documents

Publication Publication Date Title
CN102342328B (en) Processed cheese and preparation method thereof
US2550656A (en) Ice cream manufacture
CN101288434B (en) Chocolate composition for coating freezing beverage
CN108185103B (en) Chocolate coating and preparation method thereof
CN111084265B (en) Chocolate sauce formula used as stuffing with flowing center
CN110839750B (en) Frozen beverage with chocolate-cheese mixed coating and preparation method thereof
CN112438325A (en) High-sugar and high-fat rod-shaped processed cheese and preparation method thereof
CN112438326A (en) Rod-shaped processed cheese and preparation method thereof
CN105010717A (en) Preparation method for ice cream milk pulp and product and ice cream containing the same
CN109548945A (en) A kind of snowflake that mouthfeel is mild is crisp and its processing technology
CN104186881A (en) High-milk-fat soft toffee and production method thereof
CN113712103A (en) Fresh chocolate with low fat content and preparation method thereof
CN109498655B (en) Fresh donkey-hide gelatin and preparation method thereof
CN107372987A (en) A kind of chocolate moon cake and preparation method thereof
CN106689635A (en) Chocolate ice cream and preparation method thereof
CN101181001B (en) Crackling egg ice cream and preparation method thereof
CN107372986A (en) Chinese yam oatmeal chocolate and preparation method thereof
CN113841771A (en) Formula and processing technology of chocolate containing hyaluronic acid
CN112056441B (en) Roast-resistant chocolate bean and preparation method thereof
CN112471308B (en) Freezing-resistant high-temperature-resistant cocoa butter substitute chocolate and preparation process thereof
JP7227032B2 (en) Frozen desserts containing cacao ingredients
CN106417525A (en) Butter cake making method
JP2793508B2 (en) Cheese fondue and its manufacturing method
JPS5820580B2 (en) Kokeichi Yokore Toso Seibutuno
CN104286107A (en) Production method of coconut milk cheese cake

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