CN103549381A - Chocolate sauce powder - Google Patents
Chocolate sauce powder Download PDFInfo
- Publication number
- CN103549381A CN103549381A CN201310555972.2A CN201310555972A CN103549381A CN 103549381 A CN103549381 A CN 103549381A CN 201310555972 A CN201310555972 A CN 201310555972A CN 103549381 A CN103549381 A CN 103549381A
- Authority
- CN
- China
- Prior art keywords
- powder
- parts
- sauce
- chocolate sauce
- 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.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 28
- 235000015067 sauces Nutrition 0.000 title claims abstract description 28
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 17
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 24
- 229920000881 Modified starch Polymers 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 235000019871 vegetable fat Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000015089 cold sauces Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000001727 glucose Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The invention provides chocolate sauce powder, comprising the following components in parts by weight: 20-30 parts of white granulated sugar, 20-30 parts of glucose, 20-30 parts of non-dairy creamer, 15-20 parts of instant cocoa powder, 5-10 parts of pre-gelatinized starch, and 0.2-0.4 part of vanilla powder. The chocolate sauce powder can be used for simply, conveniently and fast fabricating chocolate sauce; hot or cold chocolate sauce can be fabricated just by evenly mixing the chocolate sauce powder with quantitative hot water or cold water. Thus, the fabrication procedure is simplified, the technical requirements are lowered, and a condition is created for popularization of a sauce product on dining tables of common people.
Description
Technical field
The invention belongs to food processing field, relate to flavouring, relate in particular to a kind of chocolate sauce powder.
Background technology
Sauce, title, from the transliteration of English Sauce, is a kind of liquid made from long-used soup, grease, vegetables, fruit flavouring or semi-fluid dip.Sauce, playing very important effect aspect the cuisine variation of western-style food, can change the pattern of dish, strengthens the flavour of dish, improves the appearance luster of dish etc., and hot sauce also can play the effect of insulation vegetable.
Sauce mainly divides cold sauce and the large class of hot sauce two, has again the various tastes such as salty, sour, sweet, peppery, and concrete kind is very many.The traditional fabrication method more complicated of sauce, generally take beef in own juice soup, chicken clear soup, Vegetable soup, milk, cultured milk, grease and vinegar etc. is raw material, need cook's long-time, multi-step operation in person, just can make, process is loaded down with trivial details, and specification requirement is high, the raw material types needing is many, human factor impact is large, the poor stability of quality, serious hindrance universal to common people's dining table of sauce product.
Summary of the invention
The object of the present invention is to provide a kind of chocolate sauce powder, simple, convenient, fast by its making chocolate sauce, only need chocolate sauce powder and quantitative hot water or cold water mix is even, can be made into heat or cold chocolate sauce, simplified production process, reduce specification requirement, for sauce product spreads to common people's dining table, created condition.
A powder, its weight portion is composed as follows: white granulated sugar 20～30, glucose 20～30, vegetable fat powder 20～30, instant cocoa drink powder 15～20, pre-gelatinized starch 5～10, vanilla powder 0.2～0.4.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 80 mesh sieves;
Described pre-gelatinized starch is potato pre-gelatinized starch.
Preparation method: white granulated sugar, glucose, vegetable fat powder, instant cocoa drink powder, pre-gelatinized starch, vanilla powder are pressed after formula rate weighing, mixed.
The using method of chocolate sauce powder:
While making chocolate sauce with chocolate sauce powder, only need add water, stir, the weight ratio that adds water is chocolate sauce powder: water=1:2～3, and make hot sauce and need add hot water, if make cold sauce, add normal-temperature water.
Four, specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
White granulated sugar 20, glucose 20, vegetable fat powder 20, instant cocoa drink powder 15, pre-gelatinized starch 5, vanilla powder 0.2.
Preparation method: white granulated sugar, glucose, vegetable fat powder, instant cocoa drink powder, pre-gelatinized starch, vanilla powder are pressed after formula rate weighing, mixed.
Embodiment 2
Raw material proportioning (weight portion)
White granulated sugar 30, glucose 30, vegetable fat powder 30, instant cocoa drink powder 20, pre-gelatinized starch 10, vanilla powder 0.4.
Preparation method: with embodiment 1.
Embodiment 3
Raw material proportioning (weight portion)
White granulated sugar 25, glucose 25, vegetable fat powder 25, instant cocoa drink powder 18, pre-gelatinized starch 7, vanilla powder 0.3.
Preparation method: with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (1)
1. a chocolate sauce powder, its weight portion is composed as follows: white granulated sugar 20～30, glucose 20～30, vegetable fat powder 20～30, instant cocoa drink powder 15～20, pre-gelatinized starch 5～10, vanilla powder 0.2～0.4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310555972.2A CN103549381A (en) | 2013-11-11 | 2013-11-11 | Chocolate sauce powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310555972.2A CN103549381A (en) | 2013-11-11 | 2013-11-11 | Chocolate sauce powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549381A true CN103549381A (en) | 2014-02-05 |
Family
ID=50003888
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310555972.2A Pending CN103549381A (en) | 2013-11-11 | 2013-11-11 | Chocolate sauce powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549381A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6254918B1 (en) * | 1996-10-08 | 2001-07-03 | Cpc International, Inc. | Sauce aid |
| JP2001231493A (en) * | 2000-02-18 | 2001-08-28 | Toshiyuki Ota | Healthy sauce |
| CN101697766A (en) * | 2006-12-19 | 2010-04-28 | 刘秀英 | Soybean milk chocolate cookie |
-
2013
- 2013-11-11 CN CN201310555972.2A patent/CN103549381A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6254918B1 (en) * | 1996-10-08 | 2001-07-03 | Cpc International, Inc. | Sauce aid |
| JP2001231493A (en) * | 2000-02-18 | 2001-08-28 | Toshiyuki Ota | Healthy sauce |
| CN101697766A (en) * | 2006-12-19 | 2010-04-28 | 刘秀英 | Soybean milk chocolate cookie |
Non-Patent Citations (1)
| Title |
|---|
| 方文渊，等: "《家庭自制冷饮》", 31 July 2000, 中国轻工业出版社 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |