CN201248348Y - Chocolate-yogurt raisin - Google Patents
Chocolate-yogurt raisin Download PDFInfo
- Publication number
- CN201248348Y CN201248348Y CNU2008202075604U CN200820207560U CN201248348Y CN 201248348 Y CN201248348 Y CN 201248348Y CN U2008202075604 U CNU2008202075604 U CN U2008202075604U CN 200820207560 U CN200820207560 U CN 200820207560U CN 201248348 Y CN201248348 Y CN 201248348Y
- Authority
- CN
- China
- Prior art keywords
- layer
- raisin
- powder
- yogurt
- chocolate
- 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.)
- Expired - Fee Related
Links
- 240000006365 Vitis vinifera Species 0.000 title claims abstract description 23
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 23
- 239000010410 layer Substances 0.000 claims abstract description 37
- 235000019219 chocolate Nutrition 0.000 claims abstract description 11
- 235000013618 yogurt Nutrition 0.000 claims abstract description 9
- 239000012792 core layer Substances 0.000 claims abstract description 4
- 229910002114 biscuit porcelain Inorganic materials 0.000 claims description 14
- 244000299461 Theobroma cacao Species 0.000 abstract description 21
- 239000003795 chemical substances by application Substances 0.000 abstract description 13
- 239000000843 powder Substances 0.000 abstract description 13
- 235000014121 butter Nutrition 0.000 abstract description 10
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 abstract description 8
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 abstract description 8
- 235000001046 cacaotero Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000011812 mixed powder Substances 0.000 abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 235000010987 pectin Nutrition 0.000 abstract description 4
- 239000001814 pectin Substances 0.000 abstract description 4
- 229920001277 pectin Polymers 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract description 3
- 244000223014 Syzygium aromaticum Species 0.000 abstract description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract description 3
- 229940010454 licorice Drugs 0.000 abstract description 3
- 235000020183 skimmed milk Nutrition 0.000 abstract description 3
- 238000005282 brightening Methods 0.000 abstract 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 240000007472 Leucaena leucocephala Species 0.000 abstract 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000021262 sour milk Nutrition 0.000 description 4
- 244000215068 Acacia senegal Species 0.000 description 3
- 229920000084 Gum arabic Polymers 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 239000000205 acacia gum Substances 0.000 description 3
- 235000010489 acacia gum Nutrition 0.000 description 3
- 230000036449 good health Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000202807 Glycyrrhiza Species 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920001206 natural gum Polymers 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 229940098465 tincture Drugs 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 239000012491 analyte Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Images
Landscapes
- Confectionery (AREA)
Abstract
The utility model relates to a chocolate-yogurt raisin which belongs to the field of food. The chocolate-yogurt raisin, which has a granular body, comprises five layers from the inside out: the core layer is a raisin, which is wrapped by a powder layer; the power layer is made from milk powder, granulated sugar and cacao powder which are mixed together; the powder layer is wrapped by a butter layer; the butter is natural or artificial cacao butter; the butter layer is wrapped by a gum layer; the gum is acacia or pectin; the outmost layer is a brightening agent layer; and the brightening agent is lac or the ordinary brightening agent. The mixed powder of milk sugar, skim milk powder and yogurt powder is added into clove elixir or licorice elixir flavor to form a powder layer, which can substitute the powder layer to form a yogurt raisin. The chocolate-yogurt raisin, which is integrated with the ingredients of yogurt, raisin and chocolate, has overall nutrition and tastes good.
Description
1, technical field: chocolate of the present utility model, Yoghurt raisin belong to field of food, relate in particular to a kind of leisure food.
2, background technology: sour milk is to benefit people to strengthen functions of intestines and stomach, the worldwide dairy products that promotion is digested and assimilated, originate in the raisins in Turfan, Chinese Xinjiang and come from the chocolate in west, all be subjected to domestic and international welcome deeply with its nutrition of enriching and unique mouthfeel local flavor.Each self-sales of three on the existing market, edible, as with its combination, it is more comprehensive to become nutrition, all good health care, the leisure food of taste flavor.
3, summary of the invention: the purpose of this utility model is to propose a kind of comprehensive nutrition, all good health care, leisure food chocolate, the Yoghurt raisins of taste flavor.
The purpose of this utility model is achieved in that
Technical scheme 1: chocolate raisin is a coccoid, constitutes by 5 layers from the inside to the outside: core layer is the raisins particle, its outer wrapping bisque, and bisque is mixed by milk powder, granulated sugar, cocoa power; Bisque outer wrapping oil layer, grease are natural or artificial cacao butter; Oil layer outer wrapping gum layer, natural gum is gum arabic or pectin; Outermost layer is the glazing agent layer, and glazing agent is lac or common luminous agent.
Technical scheme 2: will add bisque in the bisque replacement technique scheme 1 that cloves tincture or licorice elixir spices formed by white sugar, skimmed milk power, sour milk powder three's mixed powder, all the other all are same as technical scheme 1.
Owing to carry out technique scheme, chocolate of the present utility model, Yoghurt raisin just integrate the composition of sour milk, raisins, chocolate, become comprehensive nutrition, all good health care, the leisure food of taste flavor.
4, description of drawings: concrete structure of the present utility model is provided by following drawings and Examples:
Fig. 1 is chocolate, Yoghurt raisin structural representation.
Legend: 1, raisins 2, bisque 3, oil layer 4, gum layer 5, glazing agent layer.
5, the specific embodiment:
Embodiment 1: as shown in Figure 1, chocolate raisin is a coccoid, constitutes by 5 layers from the inside to the outside: core layer is raisins 1, its outer wrapping bisque 2, and bisque 2 is mixed by milk powder, granulated sugar, cocoa power; Bisque 2 outer wrapping oil layers 3, grease are natural or artificial cacao butter; Oil layer 3 outer wrapping gum layer 4, natural gum is gum arabic or pectin; Outermost layer is a glazing agent layer 5, and glazing agent is lac or common luminous agent.
When manufacturing, clean raisins 35-50kg is poured in the pan-pelletizer, 1820 ℃ of temperature, humidity＜70% o'clock, add the milk powder that had mixed already, granulated sugar, the mixed powder of cocoa power, its three's weight ratio is 20-10kg:10-25kg:3-10kg, impose a gentle wind springing up of 15-70 ℃, mixed powder is wrapped in outside the raisins equably, adds natural cacao butter again or, stir manually for cacao butter 18-8kg, continue to add gum arabic or starch analyte pectin 0.1-1.0kg, stir and made it even in 10-20 minutes, add lac or luminous agent 0.1-1.0kg at last and stir, drying gets final product the coccoid glazing.Bisque 2 is used for the abundant nutrition composition and strengthens mouthfeel, and oil layer 3 is easy to wrap up bisque 2 and is easy to and gum layer 4 combinations, but gum layer 4 close adhesion glazing agent layers 5, and glazing agent layer 5 is used to make product appearance to produce aesthetic feeling.
Embodiment 2: bisque 2 is made up of white sugar, skimmed milk power, sour milk powder three's mixed powder adding cloves tincture or licorice elixir spices, its weight ratio is 15-30kg:5-15kg:5-10kg:0.01-0.1kg, in the present embodiment, natural cacao butter or be 20-9kg manually for the cacao butter consumption.All the other all are same as embodiment 1.
Claims (1)
1, a kind of chocolate, Yoghurt raisin are coccoid, constitute by 5 layers from the inside to the outside, it is characterized in that: core layer is raisins, its outer wrapping bisque; Bisque outer wrapping oil layer; Oil layer outer wrapping gum layer; Outermost layer is the glazing agent layer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNU2008202075604U CN201248348Y (en) | 2008-08-28 | 2008-08-28 | Chocolate-yogurt raisin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNU2008202075604U CN201248348Y (en) | 2008-08-28 | 2008-08-28 | Chocolate-yogurt raisin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN201248348Y true CN201248348Y (en) | 2009-06-03 |
Family
ID=40744016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNU2008202075604U Expired - Fee Related CN201248348Y (en) | 2008-08-28 | 2008-08-28 | Chocolate-yogurt raisin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN201248348Y (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598389A (en) * | 2013-11-17 | 2014-02-26 | 陶峰 | Milk-flavor raisins |
| CN103783135A (en) * | 2012-11-29 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | Bright chocolate pectin powder |
| CN103917104A (en) * | 2011-10-06 | 2014-07-09 | 株式会社明治 | Coated confectionery |
| CN104543268A (en) * | 2014-12-15 | 2015-04-29 | 江苏梁丰食品集团有限公司 | Novel chocolate polishing solution and chocolate polishing process |
| CN106070934A (en) * | 2016-06-15 | 2016-11-09 | 杭州乔智合食品有限公司 | A kind of marble chocolate |
| CN106387275A (en) * | 2016-12-28 | 2017-02-15 | 郑州荣利达生物科技有限公司 | Dried fruit with yoghourt flavor and preparation method of dried fruit |
| CN107518140A (en) * | 2016-06-22 | 2017-12-29 | 内蒙古伊利实业集团股份有限公司 | A kind of granular pattern chocolate, Yoghourt and preparation method containing the chocolate |
| WO2022225501A1 (en) * | 2021-04-19 | 2022-10-27 | General Mills, Inc. | Shelf stable food with flavor |
-
2008
- 2008-08-28 CN CNU2008202075604U patent/CN201248348Y/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103917104A (en) * | 2011-10-06 | 2014-07-09 | 株式会社明治 | Coated confectionery |
| CN103917104B (en) * | 2011-10-06 | 2016-10-12 | 株式会社明治 | Coated confection |
| CN103783135A (en) * | 2012-11-29 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | Bright chocolate pectin powder |
| CN103598389A (en) * | 2013-11-17 | 2014-02-26 | 陶峰 | Milk-flavor raisins |
| CN104543268A (en) * | 2014-12-15 | 2015-04-29 | 江苏梁丰食品集团有限公司 | Novel chocolate polishing solution and chocolate polishing process |
| CN104543268B (en) * | 2014-12-15 | 2019-01-25 | 江苏梁丰食品集团有限公司 | A new type of chocolate polishing liquid and its chocolate polishing process |
| CN106070934A (en) * | 2016-06-15 | 2016-11-09 | 杭州乔智合食品有限公司 | A kind of marble chocolate |
| CN107518140A (en) * | 2016-06-22 | 2017-12-29 | 内蒙古伊利实业集团股份有限公司 | A kind of granular pattern chocolate, Yoghourt and preparation method containing the chocolate |
| CN106387275A (en) * | 2016-12-28 | 2017-02-15 | 郑州荣利达生物科技有限公司 | Dried fruit with yoghourt flavor and preparation method of dried fruit |
| WO2022225501A1 (en) * | 2021-04-19 | 2022-10-27 | General Mills, Inc. | Shelf stable food with flavor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN201248348Y (en) | Chocolate-yogurt raisin | |
| CN102423089B (en) | Core eel ball and preparation method thereof | |
| CN101617790A (en) | Ginger cake and manufacturing method thereof | |
| CN101606734A (en) | A kind of sesame oil-free glue pudding and preparation method thereof | |
| CN204653649U (en) | A kind of glutinous rice sandwich ice-cream | |
| CN101926475A (en) | Method for preparing novel sesame ball food | |
| CN103598289A (en) | Fresh milk and snow pear biscuit | |
| CN102907481A (en) | Method for preparing sea-buckthorn biscuits | |
| CN103053641A (en) | Method of making crystal moon cake | |
| CN202958698U (en) | Jam and egg roll composite filled chocolate product | |
| CN102599316A (en) | Whole-strawberry filled chocolate and preparation method thereof | |
| CN102715587A (en) | Production method of sesame cashew nut | |
| CN202095465U (en) | Colorful coconut sandwich milk candy | |
| CN103404569A (en) | Double-skinned lotus-seed-paste mooncake and producing method thereof | |
| CN202354313U (en) | Novel centered sweet | |
| CN104120075A (en) | Natural dried orange peel vinegar and manufacturing method thereof | |
| CN208755078U (en) | A kind of nut composite chewy nougat | |
| CN102919371A (en) | Pine flower milk tea and preparation method thereof | |
| CN203251878U (en) | Multi-flavor chocolate wafer biscuit | |
| CN107996797A (en) | A kind of purple perilla apple crisp sweets and preparation method thereof | |
| CN202680394U (en) | Spherical lollipop combined with a plurality of flavors | |
| CN103719662A (en) | Osmanthus glutinous rice cake | |
| KR20160147313A (en) | Cactus chocolate pie manufacturing method and cactus chocolate pie manufactured by the method | |
| CN104719957A (en) | A Red Wine Spiced Walnut Egg Roll | |
| CN201846740U (en) | Candy combined with soft and hard candy |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090603 Termination date: 20100828 |