CN1232626A - 脂肪减少的巧克力 - Google Patents
脂肪减少的巧克力 Download PDFInfo
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- CN1232626A CN1232626A CN99103180A CN99103180A CN1232626A CN 1232626 A CN1232626 A CN 1232626A CN 99103180 A CN99103180 A CN 99103180A CN 99103180 A CN99103180 A CN 99103180A CN 1232626 A CN1232626 A CN 1232626A
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- fat
- lecithin
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- chocolate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/10—Mixing apparatus; Roller mills for preparing chocolate
- A23G1/12—Chocolate-refining mills, i.e. roll refiners
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
一种生产脂肪减少的牛奶巧克力的方法,该方法包括制备粉状的基本上全部是无脂成分的预混合物,将最多96%的含脂肪的成分加到粉状预混合物中并混合,得到含基于料团总重18—24%脂肪的料团,在精磨机上精磨该料团,得到25—35微米的粒径,加入剩余的含脂肪的成分和卵磷脂,精炼并调和,得到脂肪含量小于27重量%的脂肪减少的牛奶巧克力。
Description
本发明涉及一种制备脂肪减少的牛奶巧克力的方法。
生产牛奶巧克力的传统方法是将奶粉和可可液(cocoa liquor)或可可豆粉、糖及可可脂一起混合,然后精磨、成糊、精炼和调和(tempering)。生产牛奶巧克力的另一传统方法是将液体牛奶或牛奶浓缩物与糖和可可液在真空和升高的温度下一起浓缩和干燥,得到巧克力碎粉,然后巧克力碎粉和可可脂混合,接着进行精磨、成糊、精炼和调和。
普通的牛奶巧克力含有约30-31%的脂肪。它可能含有或多或少但很少少于27%的脂肪。关注热量的消费者需要低热量的巧克力,一种减少巧克力中的热量的方法是减少脂肪含量。但是,减少牛奶巧克力的脂肪含量而不造成质量、口味和质地劣于普通牛奶巧克力有技术上的困难。例如,脂肪减少的牛奶巧克力通常产生干的和粗的口感且粘度太高而在制备过程中不易操作。
我们发明了一种生产脂肪减少的牛奶巧克力的方法,该巧克力具有类似于或优于普通牛奶巧克力的物理特性。
相应地,本发明提供一种生产脂肪减少的牛奶巧克力的方法,该方法包括制备粉状的基本上全部是无脂成分的预混合物,在粉状的预混合物中加入最多96%的含脂肪成分并混合,得到含基于料团总重量18-24%的脂肪的料团,在精磨辊上精磨料团,得到25-35微米的粒径,加入剩余的含脂肪成分和卵磷脂,精炼并调和,得到含有少于27重量%脂肪的脂肪减少的牛奶巧克力。
无脂成分一般是无脂乳固形物,无脂可可粉和蔗糖,优选以常规量使用,例如约7.5-22.5重量%的无脂乳固形物,约1-5重量%的无脂可可粉和约40-55重量%的蔗糖。
如果需要,将最多10重量%的可可液和附加的,例如最多4重量%的无脂可可粉一起加到预混合物中。
一般来说,卵磷脂优选以最终脂肪减少的巧克力中的卵磷脂的总量计最多60重量%,更优选20-40重量%的量与含有脂肪的成分一起加到粉状预混合物中。
含脂肪的成分一般是可可脂、乳脂、可可液,优选以最终脂肪减少的巧克力中的总脂肪计为60-85%和更优选75-80%的量加入,得到含脂肪的料团。
含脂肪的成分一般以常规量加入,例如约10-25重量%的可可脂、3-7重量%的乳脂和5-15重量%的可可液。优选含脂肪的成分在加到预混合物之前被混合。
令人惊奇地是,仅含18-24重量%脂肪的料团(与常规使用的24-28%相比)相对较湿并可精磨而没有常规的技术问题,例如在2,3或5辊精磨机上精磨。优选料团含18.75-21%的脂肪,以料团的总重计。
尽管不希望被理论所束缚,常规牛奶巧克力成分中的脂肪基本上结合(固定)在碎屑(crumb)中或全脂乳粉和可可液中。因此,总脂肪中仅有约40%可作为自由移动的脂肪而被加入。通过使用无脂粉(而不是碎屑、全脂乳粉或可可液),剩余的脂肪(总量的90%-几乎100%)以其自由移动的形式加入,润滑干物料,这对于产品的粘度和质地(口感)有显著积极的影响。由于脂肪是可利用的游离(移动)的脂肪,在脂肪含量低的情况下,精磨机料团也是相对比较湿的。
在精炼阶段,优选在精炼阶段快结束时,剩余的含脂肪的成分和卵磷脂或剩余的卵磷脂一起加入。精炼一般在例如60-80℃下,在B-Conche中进行4-8小时。
与例如含30-31重量%脂肪的常规牛奶巧克力相比,本发明的脂肪减少的牛奶巧克力具有相同或更好的物理特性,例如质地、口感(润滑性)、脆性、粘度、加工性能(调和、模制、挂浆)和光泽。
可用常规设备加工脂肪减少的牛奶巧克力并制成终产品。
本发明亦提供一种可由本发明方法获得的脂肪减少的牛奶巧克力,它所含的脂肪的至少90重量%为自由移动形式。
实施例
下面的实施例进一步说明本发明,份数和百分数以重量计。
实施例1
在Hobart混合机中混合50.16份蔗糖、17.21份脱脂奶粉和3.02份无脂可可粉,形成预混合物。在Hobart混合机中混合10.01份可可液、15.17份脱臭可可脂和4.11份无水乳脂,得到脂肪混合物。69%的脂肪混合物和0.09份卵磷脂一起加到预混合物中,全部物料在Hobart混合机中混合,得到含20.8%脂防的料团。
料团在3辊精磨机上精磨,得到粒径27微米的精磨的低脂物料。将精磨的低脂物料与剩余的脂肪和0.055份卵磷脂一起装入精炼机中。该物料在158°F(70℃)下精炼5.5小时,然后加0.155份卵磷脂和0.02份香草醛,全部物料进一步精炼0.5小时。
制得的牛奶巧克力易于从精炼机上移出,塑性粘度为45.45dynes x sec./cm2,屈服值为97.3dynes/cm2和MCM为40.33度MacMichael。该巧克力的总脂肪含量为25.2重量%。
Claims (9)
1.一种生产脂肪减少的牛奶巧克力的方法,该方法包括制备粉状的基本上全部是无脂成分的预混合物,将最多96%的含脂肪的成分加到粉状预混合物中并混合,得到含基于料团总重18-24%脂肪的料团,在精磨机上精磨该料团,得到25-35微米的粒径,加入剩余的含脂肪的成分和卵磷脂,精炼并调和,得到脂肪含量小于27重量%的脂肪减少的牛奶巧克力。
2.根据权利要求1的方法,其中无脂成分是无脂乳固形物、无脂可可粉和蔗糖。
3.根据权利要求1的方法,其中最多10%的可可液和附加的无脂可可粉一起加到预混合物中。
4.根据权利要求1的方法,其中卵磷脂以最终脂肪减少的巧克力中的卵磷脂的总量计最多60重量%的量与含有脂肪的成分一起加到粉状预混合物中。
5.根据权利要求1的方法,其中含脂肪的成分是可可脂、乳脂和可可液。
6.根据权利要求1的方法,其中含脂肪的成分以最终脂肪减少的巧克力中的总脂肪计为60-85%的量加入,得到含脂肪的料团。
7.根据权利要求1的方法,其中在精炼阶段,剩余的含脂肪的成分和卵磷脂或剩余的卵磷脂一起加入。
8.根据权利要求1的方法,其中剩余的含脂肪的成分和卵磷脂或剩余的卵磷脂在精炼阶段快结束时一起加入。
9.可由前述任一权利要求的方法获得的脂肪减少的牛奶巧克力,它所含的脂肪的至少90重量%为自由移动形式。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/038,937 US5932277A (en) | 1998-03-12 | 1998-03-12 | Process for making a reduced fat chocolate |
US09/038,937 | 1998-03-12 | ||
US09/038937 | 1998-03-12 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1232626A true CN1232626A (zh) | 1999-10-27 |
CN1100487C CN1100487C (zh) | 2003-02-05 |
Family
ID=21902765
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN99103180A Expired - Fee Related CN1100487C (zh) | 1998-03-12 | 1999-03-12 | 生产脂肪减少的牛奶巧克力的方法及其制得的巧克力 |
Country Status (25)
Country | Link |
---|---|
US (2) | US5932277A (zh) |
EP (1) | EP0941667B1 (zh) |
JP (1) | JPH11313610A (zh) |
CN (1) | CN1100487C (zh) |
AR (1) | AR018749A1 (zh) |
AT (1) | ATE226023T1 (zh) |
AU (1) | AU745145B2 (zh) |
BR (1) | BR9900993A (zh) |
CA (1) | CA2262795A1 (zh) |
CO (1) | CO4790138A1 (zh) |
CZ (1) | CZ293379B6 (zh) |
DE (1) | DE69903487D1 (zh) |
DK (1) | DK0941667T3 (zh) |
ES (1) | ES2183475T3 (zh) |
HK (1) | HK1022604A1 (zh) |
HU (1) | HUP9900599A3 (zh) |
IN (1) | IN188426B (zh) |
MY (1) | MY114628A (zh) |
NO (1) | NO315401B1 (zh) |
NZ (1) | NZ334578A (zh) |
PT (1) | PT941667E (zh) |
RU (1) | RU2217975C2 (zh) |
SG (1) | SG71197A1 (zh) |
TR (1) | TR199900549A2 (zh) |
ZA (1) | ZA992001B (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103533841A (zh) * | 2011-03-18 | 2014-01-22 | 赫尔希公司 | 一种制造低脂肪巧克力糖食产品的方法 |
CN103547165A (zh) * | 2011-03-18 | 2014-01-29 | 赫尔希公司 | 制造热稳定巧克力糖食产品的方法 |
CN103960673A (zh) * | 2014-04-18 | 2014-08-06 | 界首市赫赫发生物科技有限公司 | 巧克力的富锌添加剂制备工艺 |
CN104543271A (zh) * | 2010-05-10 | 2015-04-29 | 卡吉尔公司 | 可可粉组合物 |
CN112136948A (zh) * | 2019-06-28 | 2020-12-29 | 内蒙古伊利实业集团股份有限公司 | 巧克力磨制工艺 |
Families Citing this family (13)
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GB9804401D0 (en) * | 1998-03-02 | 1998-04-29 | Nestle Sa | Chocolate crumb |
US5932277A (en) * | 1998-03-12 | 1999-08-03 | Nestec S.A. | Process for making a reduced fat chocolate |
AU757089B2 (en) * | 1998-03-12 | 2003-01-30 | Mars, Incorporated | Rheologically modified confectioneries produced by employing particular particle size distributions |
FR2793653B1 (fr) * | 1999-05-21 | 2003-05-16 | Lu | Produit alimentaire comprenant une masse solide a base de chocolat ou analogue de chocolat presentant une faible reprise en eau en contact avec une phase aqueuse |
FR2793654B1 (fr) * | 1999-05-21 | 2003-06-13 | Gervais Danone Sa | Produit alimentaire comprenant une masse solide a base de chocolat ou analogue de chocolat presentant une faible reprise en eau en contact avec un milieu humide, notamment une base laitiere |
AU2002233171A1 (en) * | 2001-02-23 | 2002-09-04 | Aarhus Oliefabrik A/S | A method for treating a solvent-extracted plant residue with a fat |
GB0110751D0 (en) * | 2001-05-02 | 2001-06-27 | Zumbe Albert | Process for granulation of reduced fat chocolate powder |
GB0709689D0 (en) * | 2007-05-21 | 2007-06-27 | Barry Callebaut Ag | Process |
US20100278978A1 (en) * | 2009-04-23 | 2010-11-04 | Gary Ervin | Reduced Milk Fat Non-standardized Milk Chocolate (Milk Fat Free/Low Milk fat) and Standardized Reduced Milk Fat Milk Chocolate with Improved Health Characteristics |
GB0910358D0 (en) | 2009-06-15 | 2009-07-29 | Univ Birmingham | Low fat chocolate |
JP6207810B2 (ja) * | 2012-03-29 | 2017-10-04 | 日清オイリオグループ株式会社 | チョコレートの製造方法 |
GB201305287D0 (en) * | 2013-03-22 | 2013-05-01 | Kraft Foods Uk R & D Ltd | Food products |
FR3052338B1 (fr) * | 2016-06-14 | 2019-08-02 | Sonafi | Produit alimentaire anhydre a base de beurre de cacao et de matiere seche vegetale |
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CH532365A (de) * | 1969-12-23 | 1973-01-15 | Lindt & Spruengli Schokolade | Verfahren zur Herstellung von Schokolademasse, insbesondere Milchschokolademasse |
CH595048A5 (zh) * | 1975-03-05 | 1978-01-31 | Nestle Sa | |
US4810516A (en) * | 1987-02-27 | 1989-03-07 | The Procter & Gamble Company | Reduced calorie and reduced fat chocolate confectionery compositions |
DE3739999A1 (de) * | 1987-11-25 | 1989-07-06 | Suedzucker Ag | Verfahren zur herstellung von zuckerfreien, diaetetischen und/oder zahnschonenden schokoladen |
NL9000105A (nl) * | 1990-01-16 | 1991-08-16 | Wiener & Co Apparatenbouw Bv | Werkwijze en inrichting voor het verwerken van chocolademassa. |
AU659145B2 (en) * | 1991-04-30 | 1995-05-11 | Jacobs Suchard Ag | Milk chocolate and method of making the same |
FR2676164A1 (fr) * | 1991-05-06 | 1992-11-13 | Roquette Freres | Chocolat hypocalorique. |
US5190786A (en) * | 1992-02-20 | 1993-03-02 | Kraft General Foods, Inc. | Food modifier and process for making same low fat chocolaty chip with hydrated micro particles of cocoa |
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US5464649A (en) * | 1992-10-30 | 1995-11-07 | Hershey Foods Corporation | Reduced fat confectionery products and process |
GB2282952A (en) * | 1993-10-20 | 1995-04-26 | Albert Zumbe | Process for manufacture of reduced fat and reduced calorie chocolate |
US5490996A (en) * | 1994-01-11 | 1996-02-13 | Kraft Jacobs Suchard Ag | Process for producing an improved sucrose-free milk chocolate |
US5505982A (en) * | 1994-01-28 | 1996-04-09 | Fmc Corporation | Chocolate confection |
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GB9424855D0 (en) * | 1994-12-09 | 1995-02-08 | Cadbury Schweppes Plc | Process for manufacture of reduced fat chocolate |
GB9426078D0 (en) * | 1994-12-23 | 1995-02-22 | Cadbury Schweppes Plc | Process for manufacture of reduced fat chocolate |
CA2196577A1 (en) * | 1995-06-05 | 1996-12-12 | Kevin John Cully | Method for reducing the viscosity of chocolate |
US5932277A (en) * | 1998-03-12 | 1999-08-03 | Nestec S.A. | Process for making a reduced fat chocolate |
-
1998
- 1998-03-12 US US09/038,937 patent/US5932277A/en not_active Expired - Fee Related
-
1999
- 1999-03-01 ES ES99200563T patent/ES2183475T3/es not_active Expired - Lifetime
- 1999-03-01 EP EP99200563A patent/EP0941667B1/en not_active Revoked
- 1999-03-01 AT AT99200563T patent/ATE226023T1/de not_active IP Right Cessation
- 1999-03-01 PT PT99200563T patent/PT941667E/pt unknown
- 1999-03-01 DK DK99200563T patent/DK0941667T3/da active
- 1999-03-01 DE DE69903487T patent/DE69903487D1/de not_active Expired - Fee Related
- 1999-03-02 SG SG1999001051A patent/SG71197A1/en unknown
- 1999-03-04 MY MYPI99000789A patent/MY114628A/en unknown
- 1999-03-04 IN IN265MA1999 patent/IN188426B/en unknown
- 1999-03-04 CA CA002262795A patent/CA2262795A1/en not_active Abandoned
- 1999-03-10 NO NO19991156A patent/NO315401B1/no not_active IP Right Cessation
- 1999-03-10 AU AU20324/99A patent/AU745145B2/en not_active Ceased
- 1999-03-10 NZ NZ334578A patent/NZ334578A/xx unknown
- 1999-03-10 CO CO99014709A patent/CO4790138A1/es unknown
- 1999-03-11 HU HU9900599A patent/HUP9900599A3/hu unknown
- 1999-03-11 RU RU99105126/13A patent/RU2217975C2/ru not_active IP Right Cessation
- 1999-03-11 ZA ZA9902001A patent/ZA992001B/xx unknown
- 1999-03-11 BR BR9900993-5A patent/BR9900993A/pt not_active IP Right Cessation
- 1999-03-12 JP JP11066706A patent/JPH11313610A/ja not_active Withdrawn
- 1999-03-12 TR TR1999/00549A patent/TR199900549A2/xx unknown
- 1999-03-12 AR ARP990101098A patent/AR018749A1/es not_active Application Discontinuation
- 1999-03-12 CN CN99103180A patent/CN1100487C/zh not_active Expired - Fee Related
- 1999-03-12 CZ CZ1999885A patent/CZ293379B6/cs not_active IP Right Cessation
- 1999-05-21 US US09/315,833 patent/US6143350A/en not_active Expired - Fee Related
-
2000
- 2000-03-15 HK HK00101594A patent/HK1022604A1/xx not_active IP Right Cessation
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104543271A (zh) * | 2010-05-10 | 2015-04-29 | 卡吉尔公司 | 可可粉组合物 |
CN103533841A (zh) * | 2011-03-18 | 2014-01-22 | 赫尔希公司 | 一种制造低脂肪巧克力糖食产品的方法 |
CN103547165A (zh) * | 2011-03-18 | 2014-01-29 | 赫尔希公司 | 制造热稳定巧克力糖食产品的方法 |
CN103960673A (zh) * | 2014-04-18 | 2014-08-06 | 界首市赫赫发生物科技有限公司 | 巧克力的富锌添加剂制备工艺 |
CN112136948A (zh) * | 2019-06-28 | 2020-12-29 | 内蒙古伊利实业集团股份有限公司 | 巧克力磨制工艺 |
CN112136948B (zh) * | 2019-06-28 | 2023-01-20 | 内蒙古伊利实业集团股份有限公司 | 巧克力磨制工艺 |
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BR9900993A (pt) | 2000-06-13 |
CO4790138A1 (es) | 1999-05-31 |
CZ293379B6 (cs) | 2004-04-14 |
PT941667E (pt) | 2002-12-31 |
JPH11313610A (ja) | 1999-11-16 |
CA2262795A1 (en) | 1999-09-12 |
EP0941667A1 (en) | 1999-09-15 |
MY114628A (en) | 2002-11-30 |
IN188426B (zh) | 2002-09-21 |
US6143350A (en) | 2000-11-07 |
CN1100487C (zh) | 2003-02-05 |
AR018749A1 (es) | 2001-12-12 |
HU9900599D0 (en) | 1999-05-28 |
SG71197A1 (en) | 2000-03-21 |
RU2217975C2 (ru) | 2003-12-10 |
TR199900549A3 (tr) | 1999-10-21 |
NO991156D0 (no) | 1999-03-10 |
HUP9900599A2 (hu) | 2000-02-28 |
ATE226023T1 (de) | 2002-11-15 |
US5932277A (en) | 1999-08-03 |
HK1022604A1 (en) | 2000-08-18 |
EP0941667B1 (en) | 2002-10-16 |
ES2183475T3 (es) | 2003-03-16 |
HUP9900599A3 (en) | 2000-06-28 |
DK0941667T3 (da) | 2003-02-17 |
TR199900549A2 (en) | 1999-10-21 |
AU745145B2 (en) | 2002-03-14 |
NO991156L (no) | 1999-09-13 |
DE69903487D1 (de) | 2002-11-21 |
CZ88599A3 (cs) | 1999-09-15 |
AU2032499A (en) | 1999-09-23 |
NZ334578A (en) | 2000-07-28 |
ZA992001B (en) | 2000-10-11 |
NO315401B1 (no) | 2003-09-01 |
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