CN216088582U - Chocolate biscuit with multilayer structure - Google Patents
Chocolate biscuit with multilayer structure Download PDFInfo
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- CN216088582U CN216088582U CN202120981408.7U CN202120981408U CN216088582U CN 216088582 U CN216088582 U CN 216088582U CN 202120981408 U CN202120981408 U CN 202120981408U CN 216088582 U CN216088582 U CN 216088582U
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Abstract
The utility model relates to the field of food, in particular to a chocolate biscuit with a multilayer structure, which comprises a biscuit body and a sandwich laminated piece. The sandwich laminated piece is an edible dessert piece wrapped with drinking water, the sandwich laminated piece comprises a chocolate layer, a water-resisting layer and edible water, the chocolate layer is provided with a closed cavity, the edible water is placed in the cavity of the chocolate layer and is wrapped by the water-resisting layer, and the sandwich laminated piece is embedded in a groove arranged in the biscuit body. When the biscuit is chewed, the sweetness of the biscuit can be increased by biting the chocolate layer and the water-resisting layer, and the edible water can wet the oral cavity, so that the taste is improved and the biscuit is easy to swallow. According to the chocolate biscuit, the chocolate layer, the waterproof layer and the edible water are placed in the biscuit body to form the chocolate biscuit with a multilayer structure, and the chocolate biscuit is moisturized while the sweetness is increased when the chocolate biscuit is eaten, so that the taste can be improved, the chocolate biscuit is easy to swallow, and the joyful feeling of the biscuit in eating is improved.
Description
Technical Field
The utility model relates to the field of food, in particular to a chocolate biscuit with a multilayer structure.
Background
The biscuits are popular with people because of being convenient to carry and eat and easy to get full of belly after eating, but most biscuits belong to baked food and are less added with seasoning substances, so that the biscuits are tasteless and drier when eaten, are difficult to swallow and sometimes even cause throat choking. How to improve the biscuit, so that the biscuit can be moistened by water and can improve the taste when being eaten is a problem to be solved at present.
SUMMERY OF THE UTILITY MODEL
In order to overcome the defects in the prior art, the utility model discloses a chocolate biscuit with a multi-layer structure, which comprises a biscuit body and a sandwich laminated piece. The sandwich laminated piece is an edible dessert piece wrapped with drinking water, the sandwich laminated piece comprises a chocolate layer, a water-resisting layer and edible water, the chocolate layer is provided with a closed cavity, the edible water is placed in the cavity of the chocolate layer and is wrapped by the water-resisting layer, and the sandwich laminated piece is embedded in a groove arranged in the biscuit body. When the biscuit is chewed, the sweetness of the biscuit can be increased by biting the chocolate layer and the water-resisting layer, and the edible water can wet the oral cavity, so that the taste is improved and the biscuit is easy to swallow. According to the chocolate biscuit, the chocolate layer, the waterproof layer and the edible water are placed in the biscuit body to form the chocolate biscuit with a multilayer structure, and the chocolate biscuit is moisturized while the sweetness is increased when the chocolate biscuit is eaten, so that the taste can be improved, the chocolate biscuit is easy to swallow, and the joyful feeling of the biscuit in eating is improved.
In order to achieve the purpose, the technical scheme adopted by the utility model is as follows:
a chocolate biscuit with a multilayer structure comprises a biscuit body and is characterized in that: the biscuit further comprises a sandwich laminate, wherein the sandwich laminate is an edible dessert piece wrapped with drinking water, and the sandwich laminate is arranged in the biscuit body.
The sandwich laminated piece comprises a chocolate layer, a water-resisting layer and edible water, wherein the chocolate layer is a closed cavity body which is prepared by chocolate and is internally provided with a containing cavity, the water-resisting layer is a film-shaped material which is used for resisting water and is edible and is arranged on the inner wall of the cavity of the chocolate layer, and the edible water is arranged in the cavity of the chocolate layer and is coated by the water-resisting layer.
Further, the chocolate layer is prepared from milk chocolate added with milk and sugar.
Further, the water-proof layer is a water-proof film prepared from edible beeswax or casein.
Further, the edible water is sterilized purified water.
The middle part of the biscuit body is provided with a groove with an upward opening, the shape and the size of an inner cavity of the groove are respectively matched with the shape and the size of the chocolate layer, and the sandwich laminated piece is embedded in the groove of the biscuit body.
As can be seen from the above description, the chocolate biscuits with a multi-layer structure provided by the utility model have the advantages that: the sandwich laminated piece containing the chocolate layer, the waterproof layer and the edible water is embedded into the groove formed in the biscuit body to form the chocolate biscuit with a multilayer structure. When the biscuit is chewed, firstly, the sweetness and the soft and smooth feeling of the biscuit can be increased by utilizing the mellow sweetness and the soft glutinousness of the chocolate, so that the discomfort of the little taste and the coarse fiber of the biscuit to the oral cavity can be avoided, and the mouthfeel is improved; and secondly, the edible water can moisten the oral cavity and is beneficial to swallowing, so that the pleasure of the biscuit in eating is improved. The utility model has the advantages of reasonable design, simple structure, low cost and convenient popularization.
Drawings
FIG. 1 is a general schematic diagram of a chocolate biscuit with a multi-layer structure according to the utility model
FIG. 2 is a schematic view A-A
FIG. 3 is a schematic view of a biscuit body
Reference numerals:
1, a biscuit body; 11, grooves; 2 a sandwich laminate; a layer of chocolate 21; 22 a water barrier layer; 23 consumption of water.
Detailed Description
The utility model is further described below by means of specific embodiments.
As shown in fig. 1 to 3, the chocolate biscuit with the multilayer structure comprises a biscuit body 1 and a sandwich laminated member 2, wherein the sandwich laminated member 2 is an edible dessert member wrapped with drinking water, the sandwich laminated member 2 comprises a chocolate layer 21, a water-resisting layer 22 and drinking water 23, the chocolate layer 21 is a closed cavity body prepared from chocolate and provided with a containing cavity inside, the water-resisting layer 22 is a film-shaped material which is arranged on the inner wall of the cavity of the chocolate layer 21 and used for resisting water and being edible, and the drinking water 23 is arranged in the cavity of the chocolate layer 21 and wrapped by the water-resisting layer 22. The middle part of the biscuit body 1 is provided with a groove 11 with an upward opening, the shape and the size of the inner cavity of the groove 11 are respectively matched with the shape and the size of the chocolate layer 21, and the sandwich laminated piece 2 is embedded in the groove 11 of the biscuit body 1.
According to the chocolate biscuit, the chocolate layer, the waterproof layer and the edible water are placed in the biscuit body to form the chocolate biscuit with a multilayer structure, and the chocolate biscuit is moisturized while the sweetness is increased when the chocolate biscuit is eaten, so that the taste can be improved, the chocolate biscuit is easy to swallow, and the joyful feeling of the biscuit in eating is improved.
The above description is only an embodiment of the present invention, but the design concept of the present invention is not limited thereto, and any insubstantial modifications made by using the design concept should fall within the scope of infringing the present invention.
Claims (5)
1. A chocolate biscuit with a multilayer structure comprises a biscuit body (1), and is characterized in that: the biscuit is characterized by further comprising a sandwich laminated piece (2), wherein the sandwich laminated piece (2) is an edible dessert piece wrapped with drinking water, and the sandwich laminated piece (2) is arranged in the biscuit body (1).
2. A chocolate biscuit having a multilayer structure according to claim 1, characterized in that: the sandwich laminated piece (2) comprises a chocolate layer (21), a water-resisting layer (22) and edible water (23), wherein the chocolate layer (21) is a closed cavity body which is prepared from chocolate and is internally provided with a containing cavity, the water-resisting layer (22) is a water-resisting and edible film-shaped object which is arranged on the inner wall of the cavity of the chocolate layer (21), and the edible water (23) is arranged in the cavity of the chocolate layer (21) and is coated by the water-resisting layer (22).
3. A chocolate biscuit having a multilayer structure according to claim 2, characterized in that: the water-proof layer (22) is a waterproof membrane prepared from edible beeswax or casein.
4. A chocolate biscuit having a multilayer structure according to claim 2, characterized in that: the edible water (23) is sterilized purified water.
5. A chocolate biscuit having a multilayer structure according to claim 2, characterized in that: the biscuit is characterized in that a groove (11) with an upward opening is formed in the middle of the biscuit body (1), the shape and the size of an inner cavity of the groove (11) are respectively matched with the shape and the size of the chocolate layer (21), and the sandwich laminated piece (2) is embedded into the groove (11) of the biscuit body (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202120981408.7U CN216088582U (en) | 2021-05-10 | 2021-05-10 | Chocolate biscuit with multilayer structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202120981408.7U CN216088582U (en) | 2021-05-10 | 2021-05-10 | Chocolate biscuit with multilayer structure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN216088582U true CN216088582U (en) | 2022-03-22 |
Family
ID=80687208
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202120981408.7U Active CN216088582U (en) | 2021-05-10 | 2021-05-10 | Chocolate biscuit with multilayer structure |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN216088582U (en) |
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2021
- 2021-05-10 CN CN202120981408.7U patent/CN216088582U/en active Active
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