CN1045366C - Fresh fruit filled chocolate - Google Patents
Fresh fruit filled chocolate Download PDFInfo
- Publication number
- CN1045366C CN1045366C CN95120613A CN95120613A CN1045366C CN 1045366 C CN1045366 C CN 1045366C CN 95120613 A CN95120613 A CN 95120613A CN 95120613 A CN95120613 A CN 95120613A CN 1045366 C CN1045366 C CN 1045366C
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- chocolate
- fresh fruit
- fresh
- fruit
- filled
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Abstract
The present invention discloses chocolate filled with fresh fruit. The sandwich materials of the chocolate are fresh whole barbary wolfberry fruit and cherry which are bright red. The chocolate filled with fresh fruit is prepared by that chocolate materials are mixed and prepared into creamy chocolate by fine milling and refining; the fresh fruit is placed in a sealed container, pressurized in vacuum, and processed through sugar permeability, the creamy chocolate is poured into a mould for casting, and then the fresh fruit as sandwich is added to the creamy chocolate; the creamy chocolate with the fresh fruit is prepared into the finished products by vibration, curing, demoulding and packaging. The present invention has the advantages that the prepared chocolate filled with fresh fruit has fresh bright red barbary wolfberry fruit or cherry, the fresh fruit maintain the whole shape and color, and the chocolate has no essence and pigment, rich nutrition and unique mouth feel.
Description
The present invention relates to a kind of fresh fruit filled skilful 5 gram forces, is a kind of novel chocolate food.
In existing chocolate, chocolate cream is popular.Kind is also varied, wherein is that nut, crisp sweets, the wine heart, taffy are common especially with the sandwich material.Newer document has: the manufacture method methods such as (CN1095554A) of chocolate candied fruit (CN107560A), chocolate raisin (CN1102547A), chocolate Hami melon meat product.Method that these are new and the existing common feature that is common in the chocolate center food in city be filling material in the chocolate coat all through repeatedly processing, lose complete profile of fresh fruit and taste.As chocolate Hami melon is Hami melon to be made melon meat and granulated sugar, additive, water put together and boil oven dry behind the secondary and make.Raisins in the chocolate raisin have lost original color and luster of fresh grape and form after air-dry, and what make is the raisins marble chocolates.
The objective of the invention is to develop the fresh fruit filled chocolate of sandwich its form of maintenance, color and luster and nutrition that can be complete in a kind of chocolate.
The solution of the present invention is as follows: fresh fruit filled chocolate, chocolate through mixing of materials, then through correct grinding, chocolate mass is made in refining then, temperature adjustment makes its temperature pour the mould inner casting mould at 30-80 ℃ then, puts into sandwich material then through vibration, sclerosis and the demoulding, and packing is made chocolate cream at last, the process that the sandwich material that it is characterized in that above-mentioned chocolate cream is a cerise, the bodily form is complete is oozed the fresh fruit that sugar is handled, and its chocolate mass and fresh fruit component are (weight ratio):
Fresh fruit 5-15%
Chocolate mass 85-95%.
Above-mentioned fresh fruit as sandwich material can ooze the medlar fresh fruit that sugar is handled for process, and its medlar fresh fruit and chocolate ratio are (weight ratio):
Medlar fresh fruit 5-10%
Chocolate mass 90-95%;
Above-mentioned fresh fruit as sandwich material also can ooze the cherry fresh fruit that sugar is handled for process, and its cherry fresh fruit and chocolate ratio are (weight ratio):
Cherry fresh fruit 10-15%
Chocolate mass 85-90%.
Fresh fruit needs to handle through vacuum sugar infiltration, be about to fresh fruit and be placed on after vacuum pressed is oozed sugared cold sterilization in the airtight container, the concentration of liquid glucose is more than 60% in the container, and the fresh fruit color and luster that sugar handles is scarlet, the figure is complete through oozing, do not contain essence, anticorrisive agent, pigment, be the pure natural local flavor.
The fresh fruit filled chocolate of making, fresh fruit is in jewel is set in chocolate.Color is scarlet, the bodily form is complete.Especially matrimony vine contains several amino acids and the trace element to the human body beneficial, is a kind of nutritious chocolate food.
Embodiment 1 (medlar fresh fruit chocolate cream):
Medlar fresh fruit (weight ratio) 5%
Chocolate mass 95%.
Manufacture method is as indicated above, adopts the sandwich technology of conventional chocolate, and sandwich material is for oozing the medlar fresh fruit that sugar is handled through vacuum pressed.
Embodiment 2 (cherry fresh fruit filled chocolate):
Cherry fresh fruit (weight ratio) 15%
Chocolate mass 85%
Manufacture method such as embodiment 1, cherry fresh fruit ooze through vacuum, pressurization and use after sugar is handled.
Claims (3)
1. fresh fruit filled chocolate, chocolate through mixing of materials, then through correct grinding, chocolate mass is made in refining then, temperature adjustment makes its temperature pour the mould inner casting mould at 30-80 ℃ then, puts into sandwich material then through vibration, sclerosis and the demoulding, and packing is made chocolate cream at last, the process that the sandwich material that it is characterized in that above-mentioned chocolate cream is a cerise, the bodily form is complete is oozed the fresh fruit that sugar is handled, and its chocolate mass and fresh fruit component are (weight ratio):
Fresh fruit 5-15%
Chocolate mass 85-95%.
2. a kind of fresh fruit filled chocolate according to claim 1 is characterized in that above-mentioned sandwich material oozes the medlar fresh fruit that sugar is handled for process, and its medlar fresh fruit and chocolate ratio are (weight ratio):
Medlar fresh fruit 5-10%
Chocolate mass 90-95%.
3. a kind of fresh fruit filled chocolate according to claim 1 is characterized in that above-mentioned sandwich material oozes the cherry fresh fruit that sugar is handled, its component (weight ratio) for process:
Cherry fresh fruit 10-15%
Chocolate mass 85-90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95120613A CN1045366C (en) | 1995-12-15 | 1995-12-15 | Fresh fruit filled chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95120613A CN1045366C (en) | 1995-12-15 | 1995-12-15 | Fresh fruit filled chocolate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1130473A CN1130473A (en) | 1996-09-11 |
| CN1045366C true CN1045366C (en) | 1999-10-06 |
Family
ID=5082335
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95120613A Expired - Fee Related CN1045366C (en) | 1995-12-15 | 1995-12-15 | Fresh fruit filled chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1045366C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931855B (en) * | 2014-03-27 | 2015-11-25 | 郭峰 | A kind of lemon dried meat floss is chocolate |
| CN104126719B (en) * | 2014-07-30 | 2017-01-18 | 中国农业科学院特产研究所 | Preparation method for chocolate products with efficacy of radioresistance |
| CN105053430A (en) * | 2015-08-26 | 2015-11-18 | 陈冬梅 | Loquat filled chocolate |
| CN105192217B (en) * | 2015-11-05 | 2018-08-28 | 山东师范大学 | A kind of sandwich grape chocolate and preparation method thereof |
| CN105994866A (en) * | 2016-05-31 | 2016-10-12 | 安徽巧美滋食品有限公司 | Hot decorative red chocolate |
| CN111264806A (en) * | 2020-03-16 | 2020-06-12 | 邱绚波 | Chocolate medlar and preparation method thereof |
| CN113796508A (en) * | 2020-12-28 | 2021-12-17 | 邱绚波 | Medlar deep-processing product and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54132269A (en) * | 1978-04-01 | 1979-10-15 | Morinaga & Co | Production of plate like candy |
| US4888187A (en) * | 1988-07-06 | 1989-12-19 | Nabisco Brands, Inc. | Fruit-containing confectionery bar |
| CN1093533A (en) * | 1993-04-12 | 1994-10-19 | 北京轻工业学院 | Fresh-fruit filled sweet and preparation method |
-
1995
- 1995-12-15 CN CN95120613A patent/CN1045366C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54132269A (en) * | 1978-04-01 | 1979-10-15 | Morinaga & Co | Production of plate like candy |
| US4888187A (en) * | 1988-07-06 | 1989-12-19 | Nabisco Brands, Inc. | Fruit-containing confectionery bar |
| CN1093533A (en) * | 1993-04-12 | 1994-10-19 | 北京轻工业学院 | Fresh-fruit filled sweet and preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1130473A (en) | 1996-09-11 |
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| Date | Code | Title | Description |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |