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    Home > Biochemistry News > Biotechnology News > Heart chocolate

    Heart chocolate

    • Last Update: 2020-11-23
    • Source: Internet
    • Author: User
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    production method 1.5 to 3.0% (heavy) alcohol and 0.5 to 5.0% (heavy) soybean phospholipid mixed into the chocolate raw material, through high-speed stirring, so that it is evenly distributed in the chocolate raw material, and then molded into the solidified, the alcohol used is water-containing alcohol, wherein ethanol content of more than 80% (capacity), is brandy, wine, whisky and other distilled new products, or ethanol mixture with water.chocolate can be made in one of two ways:1. Including the method of the process. This method mixes alcohol and lecithin into the chocolate ingredients before or after the cocoon, and begins to cool down to less than 20 degrees C within 5 minutes of the tying.2. Methods that do not include the process. The system first mixes alcohol and lecithin into chocolate-shaped ingredients at 30 to 70 degrees C, and cools down to less than 20 degrees C within 10 minutes (preferably 5 minutes). Soybean phospholipids (e.g. lecithin) have been used as an emulsifying agent for chocolate, increasing the amount of soy phospholipids to 0.5 to 5.0% (weight), so that more alcohol can be mixed directly into chocolate, so that the combined alcohol can be stable in chocolate for more than 6 months.
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