Title: Method for preparing elastic chocolate
Application Number: 200410025661 Application Date: 2004.06.30
Publication Number: 1714666 Publication Date: 2006.01.04
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23G1/00
Applicant(s) Name: Shanghai Guanshengyuan Food Co., Ltd. Address: 200233
Inventor(s) Name: Le Weixiang, Wang Guofu, Jin Shengru, Zhang Guangh
Attorney & Agent: hong meifang
Abstract:
     The elastic chocolate has the preparation process including the steps of: dissolving sugar in water through heating and stirring; adding syrup and heating to 102-106 deg.c; decocting at normal pressure and 103-140 deg.c for 5-10 min; adding cocoa block, cacao butter, milk product and collagen via stirring; cooling to form and final packing. The elastic chocolate has high elasticity, good chewing property and excellent taste.
Time: 8
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