巧克力涂层麻酱酥糖的研制

The Development of Chocolate Coating Peanut Buttecrisp Candy

巧克力涂层麻酱酥糖的结构为多层结构。内层由层层麻酱与稀糖融合而成薄片,外层为巧克力涂层。口味上增添了新型的口感,而工艺上是仅需炒、擀、熬、切四步即可完成的茶点。本产品是单人也可以完成的美味点心,它的制作步骤为炒制花生后加热擀压制作馅料,再将麦芽糖与绵白糖一同加入化糖锅中熬制,熬好稀糖后加入之前准备好的馅料加入锅中调和均匀,取出平铺后均匀切块,淋上巧克力酱晾干后即可食用。巧克力涂层麻酱酥糖因外层添加了巧克力薄壳遇高温易融化,应置于密闭容器中如铁质容器或者塑料容器中,储存条件为阴凉通风处。本实验设计的新型酥糖口感香甜、酥脆,不易松散。

The structure of chocolate coated peanut butter is multi-layered. The inner layer consists of layers of peanut butter and diluted sugar, which are coated in chocolate. Chocolate coated peanut butter candy is an innovative product of this paper. The taste adds a new kind of taste, and the craft is simply to fry, roll, boil, cut four steps to complete the tea point. This product is a single and can be done. Its peanut production steps for making heat rolling pressure make stuffing, again will join in the TangGuo malt sugar and soft sugar boil, cook good dilute sugar add prepared before filling with the pot after mixed evenly. After take out tile uniform slices, pour the chocolate sauce after air. Peanut butter candy chocolate coating for outer added chocolate shell in high temperature melting. We should be put in airtight containers such as iron container or plastic container, storage conditions for a cool, ventilated place. This product can be stored in the fridge in the heat of the summer, and it is recommended to be eaten as soon as possible. This paper designs the new crispy sugar which is sweet, crispy and not easily loose.