CN113729099A - Spirulina chocolate formula and processing technology thereof - Google Patents
Spirulina chocolate formula and processing technology thereof Download PDFInfo
- Publication number
- CN113729099A CN113729099A CN202111029513.1A CN202111029513A CN113729099A CN 113729099 A CN113729099 A CN 113729099A CN 202111029513 A CN202111029513 A CN 202111029513A CN 113729099 A CN113729099 A CN 113729099A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- spirulina
- phospholipid
- dietary fiber
- skim milk
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- Pending
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 62
- 240000002900 Arthrospira platensis Species 0.000 title claims abstract description 41
- 235000016425 Arthrospira platensis Nutrition 0.000 title claims abstract description 41
- 229940082787 spirulina Drugs 0.000 title claims abstract description 37
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 78
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 20
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 20
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 20
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 18
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 17
- 235000019221 dark chocolate Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000018102 proteins Nutrition 0.000 claims description 17
- 210000000805 cytoplasm Anatomy 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229940110456 cocoa butter Drugs 0.000 claims description 5
- 235000019868 cocoa butter Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 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 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- 241000620196 Arthrospira maxima Species 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 229920000294 Resistant starch Polymers 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 238000005266 casting Methods 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 235000013861 fat-free Nutrition 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 235000021254 resistant starch Nutrition 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- 239000008347 soybean phospholipid Substances 0.000 claims description 2
- 238000009472 formulation Methods 0.000 claims 6
- 241000530636 Spirulina subsalsa Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000004280 healthy diet Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin 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
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of chocolate production, in particular to a spirulina chocolate formula which comprises the following raw materials in parts by weight: 13% of protein powder, 3% of dietary fiber, 2% of phospholipid, 4% of cocoa powder, 12% of spirulina, 12% of skim milk and 54% of dark chocolate. The beneficial effects are that: the chocolate prepared by the invention is added with effective components such as protein powder, phospholipid, skim milk, dietary fiber, spirulina and the like on the basis of the existing dark chocolate, so that the content of protein in the chocolate can be effectively increased, the content of fat and sugar in the chocolate can be effectively reduced, the total heat of the chocolate is reduced, and the nutritional structure of the chocolate is improved, therefore, the chocolate is healthier to eat, and better meets the market demand of healthy diet.
Description
Technical Field
The invention relates to the technical field of chocolate production, in particular to a spirulina chocolate formula and a processing technology thereof.
Background
Chocolate is a popular leisure food all over the world, is fragrant and mellow in taste and rich in nutrition, and is a good food for supplementing energy. In addition, the main component of the chocolate is cocoa butter, and theobromine in the cocoa butter is an anti-sedative component, so that the edible chocolate can also improve the spirit and enhance the excitation. The chocolate sold in the market contains a large amount of sugar and fat due to the addition of a large amount of milk products and sugar products, and high sugar and high fat easily cause obesity. The protein content of the corresponding chocolate is too low, and the protein content is not higher than 8% of the total mass generally, so that the edible chocolate is difficult to obtain enough protein components, thereby causing the nutrient intake to be not balanced and being not suitable for long-term eating.
Disclosure of Invention
The invention aims to provide a spirulina chocolate formula and a processing technology thereof, and aims to solve the problems that the existing commercially available chocolate in the background art has high sugar content, high fat content and low protein content, and is not good for health after being eaten for a long time.
In order to achieve the purpose, the invention provides the following technical scheme: a spirulina chocolate formula comprises the following raw materials in parts by weight:
10-15% of protein powder, 2-5% of dietary fiber, 1-4% of phospholipid, 2-5% of cocoa powder, 7-16% of spirulina, 9-15% of skim milk and 40-69% of dark chocolate.
Preferably, the composition comprises the following raw materials in percentage by weight:
12-14% of protein powder, 3-4% of dietary fiber, 2-3% of phospholipid, 3-4% of cocoa powder, 10-12% of spirulina, 11-13% of skim milk and 50-59% of dark chocolate.
Preferably, the composition comprises the following raw materials in percentage by weight:
13% of protein powder, 3% of dietary fiber, 2% of phospholipid, 4% of cocoa powder, 12% of spirulina, 12% of skim milk and 54% of dark chocolate.
Preferably, the protein powder is prepared by mixing soybean protein and whey protein according to the mass ratio of 1: 1.
Preferably, the dietary fiber is prepared by mixing pectin dietary fiber, resistant dextrin and resistant starch according to the weight ratio of 1:2: 1.
Preferably, the dark chocolate has greater than 20% cocoa butter, greater than 14% non-fat cocoa fixtures, and greater than 30% total cocoa fixtures by weight.
Preferably, the phospholipid is prepared by mixing lecithin and soybean phospholipid according to the weight ratio of 2: 1.
Preferably, the spirulina is one or more of spirulina platensis, spirulina maxima or spirulina platensis.
Preferably, the skim milk is low-calorie skim milk.
A process of processing a spirulina chocolate according to claim 1, comprising the steps of:
s1: weighing various required raw materials, and classifying, refrigerating and storing the raw materials for later use;
s2: melting the dark chocolate at the temperature of 35-45 ℃ to prepare chocolate protoplasm A;
s3: putting the chocolate protoplasm A, protein powder, dietary fiber, phospholipid, cocoa powder, spirulina and skim milk into stirring equipment, and uniformly stirring at the temperature of 40-55 ℃ to obtain chocolate protoplasm B;
s4: pouring the chocolate raw stock B into a casting machine, cooling to 15 ℃ through a cooling pipeline, and injecting into a die spotting machine for die spotting and forming;
s5: and (3) putting the die after die assembly into a refrigeration house for 20 minutes to finish the hardening process, and then demoulding to take out the hardened and formed chocolate finished product.
Compared with the prior art, the invention has the beneficial effects that: the chocolate prepared by the invention is added with effective components such as protein powder, phospholipid, skim milk, dietary fiber, spirulina and the like on the basis of the existing dark chocolate, so that the content of protein in the chocolate can be effectively increased, the content of fat and sugar in the chocolate can be effectively reduced, the total heat of the chocolate is reduced, and the nutritional structure of the chocolate is improved, therefore, the chocolate is healthier to eat, and better meets the market demand of healthy diet.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments obtained by those skilled in the art without creative efforts based on the technical solutions of the present invention belong to the protection scope of the present invention.
The invention provides a technical scheme that: a spirulina chocolate formula comprises the following raw materials in parts by weight:
13% of protein powder, 3% of dietary fiber, 2% of phospholipid, 4% of cocoa powder, 12% of spirulina, 12% of skim milk and 54% of dark chocolate;
the protein powder is prepared by mixing soybean protein and whey protein according to the mass part of 1:1, the dietary fiber is prepared by mixing pectin dietary fiber, resistant dextrin and resistant starch according to the weight part of 1:2:1, the cocoa butter is more than 20 percent, the non-fat cocoa fixture is more than 14 percent and the total cocoa fixture is more than 30 percent according to the weight part in the black chocolate, the phospholipid is prepared by mixing lecithin and soybean lecithin according to the weight part of 2:1, the spirulina is one or more of spirulina platensis, spirulina maxima or spirulina salsiflora, and the skim milk is low-heat skim milk.
A processing technology of spirulina chocolate comprises the following steps:
s1: weighing various required raw materials, and classifying, refrigerating and storing the raw materials for later use;
s2: melting the dark chocolate at the temperature of 35-45 ℃ to prepare chocolate protoplasm A;
s3: putting the chocolate protoplasm A, protein powder, dietary fiber, phospholipid, cocoa powder, spirulina and skim milk into stirring equipment, and uniformly stirring at the temperature of 40-55 ℃ to obtain chocolate protoplasm B;
s4: pouring the chocolate raw stock B into a casting machine, cooling to 15 ℃ through a cooling pipeline, and injecting into a die spotting machine for die spotting and forming;
s5: and (3) putting the die after die assembly into a refrigeration house for 20 minutes to finish the hardening process, and then demoulding to take out the hardened and formed chocolate finished product.
The chocolate prepared by the invention is added with effective components such as protein powder, phospholipid, skim milk, dietary fiber, spirulina and the like on the basis of the existing dark chocolate, so that the content of protein in the chocolate can be effectively increased, the content of fat and sugar in the chocolate can be effectively reduced, the phospholipid component is added, the types of vitamins and minerals are enriched, the total heat of the chocolate is reduced, the nutritional structure of the chocolate is improved, and the chocolate is healthier to eat and better meets the market demand of healthy diet.
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 (10)
1. The spirulina chocolate formula is characterized by comprising the following raw materials in parts by weight:
10-15% of protein powder, 2-5% of dietary fiber, 1-4% of phospholipid, 2-5% of cocoa powder, 7-16% of spirulina, 9-15% of skim milk and 40-69% of dark chocolate.
2. The spirulina chocolate formula according to claim 1, which is characterized by comprising the following raw materials in parts by weight:
12-14% of protein powder, 3-4% of dietary fiber, 2-3% of phospholipid, 3-4% of cocoa powder, 10-12% of spirulina, 11-13% of skim milk and 50-59% of dark chocolate.
3. The spirulina chocolate formula according to claim 1, which is characterized by comprising the following raw materials in parts by weight:
13% of protein powder, 3% of dietary fiber, 2% of phospholipid, 4% of cocoa powder, 12% of spirulina, 12% of skim milk and 54% of dark chocolate.
4. The spirulina chocolate formulation of claim 1, wherein: the protein powder is prepared by mixing soybean protein and whey protein according to the mass ratio of 1: 1.
5. The spirulina chocolate formulation of claim 1, wherein: the dietary fiber is prepared by mixing pectin dietary fiber, resistant dextrin and resistant starch according to the weight ratio of 1:2: 1.
6. The spirulina chocolate formulation of claim 1, wherein: the dark chocolate has greater than 20% cocoa butter, greater than 14% non-fat cocoa fixtures, and greater than 30% total cocoa fixtures by weight.
7. The spirulina chocolate formulation of claim 1, wherein: the phospholipid is prepared by mixing lecithin and soybean phospholipid according to the weight ratio of 2: 1.
8. The spirulina chocolate formulation of claim 1, wherein: the spirulina is one or more of Spirulina platensis, Spirulina maxima or Spirulina subsalsa.
9. The spirulina chocolate formulation of claim 1, wherein: the skim milk is low-calorie skim milk.
10. A process of processing a spirulina chocolate according to claim 1, comprising the steps of:
s1: weighing various required raw materials, and classifying, refrigerating and storing the raw materials for later use;
s2: melting the dark chocolate at the temperature of 35-45 ℃ to prepare chocolate protoplasm A;
s3: putting the chocolate protoplasm A, protein powder, dietary fiber, phospholipid, cocoa powder, spirulina and skim milk into stirring equipment, and uniformly stirring at the temperature of 40-55 ℃ to obtain chocolate protoplasm B;
s4: pouring the chocolate raw stock B into a casting machine, cooling to 15 ℃ through a cooling pipeline, and injecting into a die spotting machine for die spotting and forming;
s5: and (3) putting the die after die assembly into a refrigeration house for 20 minutes to finish the hardening process, and then demoulding to take out the hardened and formed chocolate finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111029513.1A CN113729099A (en) | 2021-09-03 | 2021-09-03 | Spirulina chocolate formula and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111029513.1A CN113729099A (en) | 2021-09-03 | 2021-09-03 | Spirulina chocolate formula and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113729099A true CN113729099A (en) | 2021-12-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111029513.1A Pending CN113729099A (en) | 2021-09-03 | 2021-09-03 | Spirulina chocolate formula and processing technology thereof |
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| Country | Link |
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| CN (1) | CN113729099A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114391596A (en) * | 2021-12-30 | 2022-04-26 | 北京康比特体育科技股份有限公司 | High-protein high-fiber low-carbon water chocolate bar and preparation method thereof |
| 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 |
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| CN109717279A (en) * | 2018-12-27 | 2019-05-07 | 浙江诺特健康科技股份有限公司 | A kind of chocolate slurries forming agent, generation meal crisp protein rod and preparation method thereof |
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2021
- 2021-09-03 CN CN202111029513.1A patent/CN113729099A/en active Pending
Patent Citations (3)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114391596A (en) * | 2021-12-30 | 2022-04-26 | 北京康比特体育科技股份有限公司 | High-protein high-fiber low-carbon water chocolate bar and preparation method thereof |
| 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 |
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