CN204860995U - Chocolate candy - Google Patents
Chocolate candy Download PDFInfo
- Publication number
- CN204860995U CN204860995U CN201520511944.5U CN201520511944U CN204860995U CN 204860995 U CN204860995 U CN 204860995U CN 201520511944 U CN201520511944 U CN 201520511944U CN 204860995 U CN204860995 U CN 204860995U
- Authority
- CN
- China
- Prior art keywords
- chocolate
- cocoa
- cotton candy
- candy
- utility
- 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.)
- Active
Links
Landscapes
- Confectionery (AREA)
Abstract
The utility model provides a chocolate candy, include: the cotton candy, the parcel is in the cocoa bisque on cotton candy surface, the parcel is in the chocolate layer on cocoa bisque surface. The utility model provides a chocolate candy includes the cotton candy, and the parcel is in the cocoa bisque and the parcel on cotton candy surface are in the chocolate layer on cocoa bisque surface. The utility model provides a chocolate candy uses the cotton candy to wrap up cocoa power and chocolate in proper order as main component, skin, and the cotton candy sugar body neither can subside, is difficult to the moisture absorption in addition, easy the save. Sealing performance and dust resisting performance, the utility model provides a chocolate candy not only can directly eat, obtains the multiple taste of chocolate, cocoa power and cotton candy, and it is edible also can to dash the bubble with boiling water, and the chocolate melts the drink that is had the cocoa flavor with the cocoa power after dissolving, and the cotton candy makes the drink have tempting outward appearance then float in the drink surface.
Description
Technical field
The utility model belongs to food technology field, particularly relates to a kind of chocolate.
Background technology
Although people can cause the impact of obesity, angiocardiopathy etc. to have a lingering fear on candy, consumer does not reduce the interest of candy.Along with improving constantly and the scientific knowledge of people to candy of people's living standard, the market demand of New function, novel taste, the candy new product such as compound will expand further.Current confectionary products major part on the market is all tending towards traditional form, is only confined to the innovation of taste and function demand.
Cotton candy is a kind of candy, because form is different and very popular from common candy with mouthfeel.But there is the easy collapse-deformation of sugared body and the easy moisture absorption in the cotton candy sold in the market, is unfavorable for preserving.
Utility model content
In view of this, the purpose of this utility model is to provide a kind of chocolate, and the chocolate that the utility model provides comprises cotton candy, can not collapse-deformation, the not easily moisture absorption, and edible way is various.
The utility model provides a kind of chocolate, comprising:
Cotton candy;
Be wrapped in the cocoa bisque on described cotton candy surface;
Be wrapped in the couverture on described cocoa bisque surface.
Preferably, described cotton candy is sugar-free cotton candy.
Preferably, the chocolate that described couverture is 28 DEG C ~ 32 DEG C by fusing point is formed.
The chocolate that the utility model provides comprises cotton candy, is wrapped in the cocoa bisque on described cotton candy surface and is wrapped in the couverture on described cocoa bisque surface.The chocolate that the utility model provides take cotton candy as main component, and skin wraps up cocoa power and chocolate successively, and cotton candy sugar body not only can not subside, and is not easy the moisture absorption, is easier to preserve.What is more important, the chocolate that the utility model provides not only can directly eat, obtain the multiple mouthfeel of chocolate, cocoa power and cotton candy, also can brew edible with boiling water, the drink with cocoa flavor is obtained after chocolate thawing and cocoa power dissolve, cotton candy then floats on drink surface, makes drink have tempting outward appearance.
Accompanying drawing explanation
The structural representation of the chocolate that Fig. 1 provides for the utility model, wherein, 1 is cotton candy, and 2 is cocoa bisque, and 3 is couverture.
Detailed description of the invention
The utility model provides a kind of chocolate, comprising:
Cotton candy;
Be wrapped in the cocoa bisque on described cotton candy surface;
Be wrapped in the couverture on described cocoa bisque surface.
See the structural representation of the chocolate that Fig. 1, Fig. 1 provide for the utility model, wherein, 1 is cotton candy, and 2 is cocoa bisque, and 3 is couverture.
The chocolate that the utility model provides, centered by cotton candy 1, wraps up cocoa power 2 and couverture 3 successively.Wherein, cotton candy 1, as the core of chocolate, for chocolate provides the first heavy local flavor, and makes chocolate have pattern comparatively attractive in appearance and tempting outward appearance when brewing.In the utility model, cotton candy 1 can be common cotton candy, also can be sugar-free cotton candy.Described cotton candy can be prepared in accordance with the following methods: saccharide raw material infusion is become syrup, adds gelatin solution and carry out high speed and dismiss after stopping heating, then adds pigment and essence and dismiss rear extruding and be poured into drying in mould, obtains cotton candy.In the utility model, the pol of described cotton candy is 80 ° ± 1 ° Brix.
In the utility model, cocoa bisque 2 is wrapped in cotton candy 1 surface, for chocolate provides the second heavy local flavor, and forms chocolate and brews edible main flavor.Cotton candy is directly paid powder by the utility model in cocoa power, makes cocoa power be wrapped in cotton candy surface and can form cocoa bisque.In the utility model, described cocoa bisque comprises cocoa power, Icing Sugar, milk powder, essence and stabilizing agent etc., can improve the local flavor of cocoa bisque.
In the utility model, couverture 3 is wrapped in cocoa bisque 2 surface, for chocolate provides triple local flavor.In the utility model, the chocolate that described couverture is preferably 28 DEG C ~ 32 DEG C by fusing point is formed, and makes the chocolate that the obtains dissolution velocity when brewing edible good, and dissolves comparatively even.The utility model processes, makes chocolate stick on cocoa bisque, can form couverture after cooling after paying powder by cotton candy in cocoa power in the chocolate melted.
The chocolate that the utility model provides comprises cotton candy, is wrapped in the cocoa bisque on described cotton candy surface and is wrapped in the couverture on described cocoa bisque surface.The chocolate that the utility model provides take cotton candy as main component, and skin wraps up cocoa power and chocolate successively, and cotton candy sugar body not only can not subside, and is not easy the moisture absorption, is easier to preserve.What is more important, the chocolate that the utility model provides not only can directly eat, obtain the multiple mouthfeel of chocolate, cocoa power and cotton candy, also can brew edible with boiling water, the drink with cocoa flavor is obtained after chocolate thawing and cocoa power dissolve, cotton candy then floats on drink surface, makes drink have tempting outward appearance.
The above is only preferred embodiment of the present utility model; it should be pointed out that for those skilled in the art, under the prerequisite not departing from the utility model principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection domain of the present utility model.
Claims (3)
1. a chocolate, comprising:
Cotton candy;
Be wrapped in the cocoa bisque on described cotton candy surface;
Be wrapped in the couverture on described cocoa bisque surface.
2. chocolate according to claim 1, is characterized in that, described cotton candy is sugar-free cotton candy.
3. chocolate according to claim 1, is characterized in that, the chocolate that described couverture is 28 DEG C ~ 32 DEG C by fusing point is formed.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520511944.5U CN204860995U (en) | 2015-07-15 | 2015-07-15 | Chocolate candy |
| JP2016003372U JP3206588U (en) | 2015-07-15 | 2016-07-13 | chocolate candy |
| TW105210560U TWM531144U (en) | 2015-07-15 | 2016-07-13 | Chocolate candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520511944.5U CN204860995U (en) | 2015-07-15 | 2015-07-15 | Chocolate candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN204860995U true CN204860995U (en) | 2015-12-16 |
Family
ID=54805436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201520511944.5U Active CN204860995U (en) | 2015-07-15 | 2015-07-15 | Chocolate candy |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP3206588U (en) |
| CN (1) | CN204860995U (en) |
| TW (1) | TWM531144U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323552A (en) * | 2017-01-18 | 2018-07-27 | 统企业(中国)投资有限公司昆山研究开发中心 | Kinematic modeling cake and its industrialized process for preparing |
-
2015
- 2015-07-15 CN CN201520511944.5U patent/CN204860995U/en active Active
-
2016
- 2016-07-13 JP JP2016003372U patent/JP3206588U/en active Active
- 2016-07-13 TW TW105210560U patent/TWM531144U/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323552A (en) * | 2017-01-18 | 2018-07-27 | 统企业(中国)投资有限公司昆山研究开发中心 | Kinematic modeling cake and its industrialized process for preparing |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3206588U (en) | 2016-09-23 |
| TWM531144U (en) | 2016-11-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2016168421A1 (en) | Edible material | |
| CN103798490A (en) | Red bayberry preserved fruit | |
| CN107455743B (en) | Colla Corii Asini cake containing trehalose and its preparation method | |
| CN204860995U (en) | Chocolate candy | |
| CN104026323B (en) | Spherical candy of a kind of Multilayer multi-taste and preparation method thereof | |
| CN103652228A (en) | Tea-flavour QQ candy and processing method thereof | |
| US10772342B2 (en) | Shaping tool for frozen confection | |
| CN106879812A (en) | A kind of healthy honey lollipop and preparation method thereof | |
| AU2014361106B2 (en) | Process for shaping a frozen confectionery product | |
| CN102047955A (en) | Method for producing walnut can | |
| CN105581067A (en) | Rose agar jelly production method | |
| US20190380375A1 (en) | Filled Hollow Body Consisting of Sucrose, Glucose Syrup and Fruit Fibers | |
| CN104106640A (en) | Dried bean curd containing wrinkled giant hyssop and coke and preparation method thereof | |
| CN103005053A (en) | Sweet-osmanthus black tea and preparation method thereof | |
| CN106136244A (en) | A kind of Fructus Litchi bean jelly and preparation method thereof | |
| CN106359739A (en) | Production process for honey pomelo brewing tea | |
| CN204707917U (en) | Chocolate bars lollipop clothing cake | |
| CN105010705B (en) | A kind of fruit wine agarose and its preparation process | |
| CN204872221U (en) | Rainbow top ice -sucker mould box | |
| KR101569760B1 (en) | A beverage containing chocolate | |
| JP7120738B2 (en) | Highly sour soft candy and method for producing the same | |
| KR20230001027U (en) | Fruit syrup mixed with dried ingredients and sugars and molded into a mold. | |
| WO2015043932A9 (en) | Shaping tool for frozen confection | |
| US1476612A (en) | Confection | |
| CN203407466U (en) | Preparation device of bowl-shaped chocolates |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |