CN1792210A - Bean particle sweet/bean flour sweet coated with chocolate, and its prepn. method - Google Patents
Bean particle sweet/bean flour sweet coated with chocolate, and its prepn. method Download PDFInfo
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- CN1792210A CN1792210A CN 200610010619 CN200610010619A CN1792210A CN 1792210 A CN1792210 A CN 1792210A CN 200610010619 CN200610010619 CN 200610010619 CN 200610010619 A CN200610010619 A CN 200610010619A CN 1792210 A CN1792210 A CN 1792210A
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- chocolate
- sugar
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- bean
- shell
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Abstract
A chocolate coated bean powder candy is prepared through loading chocolate paste in an insulating chamber of coating machine while controlling its temp to be 20-35 deg.C, uniformly conveying the bean powder candies under the automatic nozzle of chocolate, spraying the chocolate onto the conveyed candies to form a coated chocolate layer with 0.5-5 mm thickness, blowing to generate vein, and cooling.
Description
Technical field
The present invention relates to food processing field, especially a kind of shell is the bean powder candy/bean flour sugar and the manufacture craft of chocolate coating.
Background technology
The applicant discloses a kind of bean powder candy and manufacture craft in Chinese patent application 200510010644.X, bean powder candy or bean flour sugar system makes of natural materials such as soya bean, peanut, sesames, so golden yellow color has clearly, sweet, fragrant, crisp characteristics.Its mouthfeel, sense organ and taste and manufacture craft have much relations, and the more then sugar is crisper, sweet lighter for the number of plies, just meets modern's healthy consumption theory more.And from the sense organ aspect also is that the more color and luster is more golden yellow for the number of plies.At bean powder candy or the bean flour sugar sold on the market, surpass in this way more than ten layers at present, because of its crisp particularity, fracture is broken easily during transportation, sells so be difficult to be transported at a distance the other places.
Summary of the invention
Deficiency at above-mentioned prior art existence, the invention provides a kind of shell is the bean powder candy/bean flour sugar of chocolate coating, it is to increase certain thickness chocolate coating as shell on the bean powder candy more than ten layers/bean flour sugar surface, described chocolate shell coating is that 0.5～5mm is thick, product through handling like this efficiently solves the long-distance transport problem, and the shelf-life is longer, and product quality obtains bigger raising, and manufacture craft is applicable to the bean powder candy/bean flour sugar shell coating more than 10 layers.
Described bean powder candy/bean flour sugar cross sectional shape is triangle, rhombus, cylindrical, spheroidal.
Bean powder candy/bean flour the sugar of the shell chocolate coating that the present invention proposes, it is produced as follows: adopt existing chocolate coating machine to carry out shell coating, calculating inventory by weight proportion is bean powder candy/bean flour sugar: chocolate mass=100kg: 10～20kg, the chocolate mass that will meet the food quality requirement is poured in the chocolate coating organizational security temperature slurry storehouse, 20～35 ℃ of control slurry temperatures are to guarantee its flowability; Be placed on the sugar on the conveyer belt, at the uniform velocity the automatic spray material port by the slurry storehouse carries out chocolate sprinkling coating, on shell coating, blow out decorative pattern through the blowing mouth of coating machine then, enter the refrigeration tunnel of coating machine at last, after 3～4 minutes promptly at the chocolate shell of sugar outside moulding.
The present invention compared with prior art has following advantage:
1, the parcel chocolate coating sugar that goes out according to above-mentioned explained hereafter of the present invention, the number of plies of each sugar has reached more than 10 layers, and the inventor has produced 129 layers sugar.
2, product of the present invention from mouthfeel reached inlet no slag, fine and smooth facilitation, little sweet slightly salty, suffus an exquisite fragrance all around, long times of aftertaste; From sense organ is the chocolate of a fineness, has promoted the class and the value of product.
3, the present invention has increased the intensity of bean powder candy or bean flour sugar owing to adopt chocolate coating parcel sugar as shell, has solved the limited hang-up of present transportation, exports to foreign country even and also can guarantee product quality, more meets modern's healthy consumption theory.
4, the present invention reduces the influence of air humidity greatly owing to adopt chocolate coating parcel sugar as shell, and shelf life of products can reach more than 1 year.
The specific embodiment
Embodiment 1
Shell is that the bean powder candy or the bean flour sugar of chocolate coating is produced as follows: adopt existing chocolate coating machine, the chocolate mass 100kg that meets the food quality requirement pours in the heat preservation slurry storehouse, be controlled at 20～35 ℃ of insulations down, be placed on the 1000kg sugar automatic spray material port by the slurry storehouse at the uniform velocity on the conveyer belt, evenly spray chocolate coating and reach 1.5～2mm, on coating, blow out decorative pattern by the blowing mouth on the coating machine then, enter the refrigeration tunnel of coating machine at last, after 3～4 minutes, promptly form chocolate shell in the sugar outside.
Embodiment 2
Preparation method front such as embodiment 1.Chocolate mass 200kg is poured in the heat preservation slurry storehouse, be controlled at 20～35 ℃ of insulations, the 2000kg sugar that is placed on the conveyer belt at the uniform velocity passes through automatic spray material port, evenly spray chocolate coating and reach 2.5～5mm, on coating, blow out decorative pattern by the blowing mouth on the coating machine then, enter the refrigeration tunnel of coating machine at last, after 3～4 minutes, promptly form chocolate shell in the sugar outside.
Embodiment 3
Preparation method front such as embodiment 1.Chocolate mass 200kg is poured in the heat preservation slurry storehouse, be controlled at 20～35 ℃ of insulations, be placed on the 2000kg sugar spray material port by the slurry storehouse at the uniform velocity on the conveyer belt, evenly spray chocolate coating and reach 2.5～5mm, on coating, blow out decorative pattern by the blowing mouth on the coating machine then, enter the refrigeration tunnel of coating machine at last, after 3～4 minutes, promptly form chocolate shell in the sugar outside.
Embodiment 4
Preparation method front such as embodiment 1.Chocolate mass 150kg is poured in the heat preservation slurry storehouse, be controlled at 20～35 ℃ of insulations down, be placed on the 2000kg sugar spray material port by the slurry storehouse at the uniform velocity on the conveyer belt, evenly spray chocolate coating and reach 0.5～2mm, on coating, blow out decorative pattern by the blowing mouth on the coating machine then, enter the refrigeration tunnel of coating machine at last, after 3～4 minutes, promptly form chocolate shell in the sugar outside.
Claims (3)
1, a kind of shell is the bean powder candy/bean flour sugar of chocolate coating, it is characterized in that bean powder candy/bean flour sugar surface increases the chocolate coating of 0.5～5mm thickness as shell.
2, a kind of shell according to claim 1 is the manufacture craft of the bean powder candy/bean flour sugar of chocolate coating, it is characterized in that adopting existing chocolate coating machine to carry out shell coating, calculating inventory by weight proportion is bean powder candy/bean flour sugar: chocolate mass=100kg: 10～20kg, chocolate mass is poured in the heat preservation slurry storehouse of coating machine into 20～35 ℃ of control slurry temperatures; Be placed on the sugar automatic spray material port by the slurry storehouse at the uniform velocity on the conveyer belt, spray 0.5～5mm thickness coatings, enter the refrigeration tunnel of coating machine, after 3～4 minutes promptly at the chocolate shell of sugar outside moulding.
3, manufacture craft according to claim 2 is characterized in that on the sugar spraying that the blowing mouth through coating machine blows out decorative pattern on coating after the chocolate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100106196A CN100353856C (en) | 2006-01-09 | 2006-01-09 | Bean particle sweet/bean flour sweet coated with chocolate, and its prepn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100106196A CN100353856C (en) | 2006-01-09 | 2006-01-09 | Bean particle sweet/bean flour sweet coated with chocolate, and its prepn. method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1792210A true CN1792210A (en) | 2006-06-28 |
| CN100353856C CN100353856C (en) | 2007-12-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100106196A Active CN100353856C (en) | 2006-01-09 | 2006-01-09 | Bean particle sweet/bean flour sweet coated with chocolate, and its prepn. method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100353856C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731426B (en) * | 2010-01-07 | 2012-05-30 | 普绩 | Improved bean powder sugar and manufacturing process |
| CN102715329A (en) * | 2012-06-26 | 2012-10-10 | 苏州喜福瑞农业科技有限公司 | Method for making chocolate gordon euryale seed crisps |
| CN104304605A (en) * | 2014-10-21 | 2015-01-28 | 福建工程学院 | Sugar painting preparation process based on blow-cutting |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100450372C (en) * | 2005-01-16 | 2009-01-14 | 林义鸿 | Fragile skin lollipop and its making method |
| CN1313014C (en) * | 2005-02-05 | 2007-05-02 | 普绩 | Bean powder candy and production technology |
-
2006
- 2006-01-09 CN CNB2006100106196A patent/CN100353856C/en active Active
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731426B (en) * | 2010-01-07 | 2012-05-30 | 普绩 | Improved bean powder sugar and manufacturing process |
| CN102715329A (en) * | 2012-06-26 | 2012-10-10 | 苏州喜福瑞农业科技有限公司 | Method for making chocolate gordon euryale seed crisps |
| CN104304605A (en) * | 2014-10-21 | 2015-01-28 | 福建工程学院 | Sugar painting preparation process based on blow-cutting |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100353856C (en) | 2007-12-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Yunnan Tonghai Sibeijia Food Co., Ltd. Assignor: Pu Ji Contract fulfillment period: 2008.2.1 to 2013.2.1 contract change Contract record no.: 2009530000049 Denomination of invention: Bean particle sweet/bean flour sweet coated with chocolate, and its prepn. method Granted publication date: 20071212 License type: Exclusive license Record date: 2009.12.4 |
|
| LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.2.1 TO 2013.2.1; CHANGE OF CONTRACT Name of requester: YUNNAN PROVINCE TONGHAI COUNTY SIBEIJIA FOOD CO., Effective date: 20091204 |