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Erythritol sandwiched chocolate

A technology of sandwich chocolate and erythritol, which is applied in cocoa, food preparation, food science, etc., can solve the problems of high blood sugar, throat discomfort, restrictions on chocolate applicable population and market sales, and achieve low hygroscopicity and reduce sweetness. Greasy, good thermal stability

Inactive Publication Date: 2010-01-06
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, chocolate is mainly processed from cocoa liquor, cocoa butter, sucrose, etc. Although the production technology is mature and the taste is pure, but due to the high content of sugar, people often feel sweet and greasy when eating, causing throat discomfort
However, problems such as dental caries and elevated blood sugar that are prone to occur after eating a large amount of chocolate have greatly limited the applicable population and market sales of chocolate.
The multiple sandwich chocolates that have occurred at present are only improvements in taste to chocolate, and cannot overcome the above-mentioned deficiencies that chocolate exists.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Embodiment 1 (almond filling)

[0065] formula:

[0066] Toppings: almonds

[0067] Sweet Crust:

[0068] Cocoa mass 45kg Cocoa butter 10kg Erythritol 20kg

[0069] Puffball 3kg Mint 3kg Nepeta 3kg

[0070] Honeysuckle 3kg Licorice 2kg Bellflower 2kg

[0071] Sucrose 1.5kg Vanillin 0.05kg Phospholipid 0.05kg;

[0072] Preparation steps:

[0073] (1) Extraction of active ingredients of medicine: Take puffball, peppermint, nepeta, honeysuckle, licorice, and platycodon grandiflorum according to the above raw material ratio, wash and dry them, put them in an extraction tank, add 1.5 times the amount of water and soak for 2 hours , then add 2 times the amount of water to decoct for 2 hours, filter; add 3 times the amount of water to decoct for 2 hours in the filter residue, filter to get the filtrate; combine the filtrates, concentrate to a thick extract (80 ℃); add 2 times the amount of 95% ethanol to the thick extract, let it stand for 12 hours, take the supernatant, ...

Embodiment 2

[0078] formula:

[0079] Heart material: wine heart

[0080] Sweet Crust:

[0081] Cocoa mass 40kg Cocoa butter 15kg Erythritol 15kg

[0082] Puffball 2kg Mint 2kg Nepeta 2kg

[0083] Honeysuckle 2kg Licorice 1.5kg Campanulaceae 1.5kg

[0084] Sucrose 2kg Vanillin 0.05kg Phospholipid 0.05kg;

[0085] In the preparation steps, the two steps of extracting the active ingredient of the drug and preparing the sweet shell are the same as the corresponding steps in Example 1, and the preparation and coating molding steps of the wine core are the same as the corresponding processing methods of the wine core chocolate in the prior art.

[0086] The preparation steps are the same as those described in Example 1.

Embodiment 3

[0088] formula:

[0089] Topping: Peanuts

[0090] Sweet Crust:

[0091] Cocoa mass 40kg Cocoa butter 8kg Erythritol 18kg

[0092] Puffball 1.5kg Mint 1.5kg Nepeta 1.5kg

[0093] Honeysuckle 1.5kg Licorice 1.5kg Campanulaceae 1.5kg

[0094] Sucrose 1.5kg Vanillin 0.04kg Phospholipid 0.04kg;

[0095] The preparation steps are the same as those described in Example 1, except that peanuts are used instead of almonds as the center material.

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PUM

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Abstract

A sandwich erythrol chocolate for clearing throate and moistening lung is prepared from cacao jelly, cacao butter, erythrol, puffball, mint, schizonepeta and honeysuckle flower.

Description

technical field [0001] The invention relates to the field of chocolate production, in particular to erythritol-filled chocolate and a preparation method of the filled chocolate. Background technique [0002] Chocolate is very popular as a kind of snack food. In the prior art, chocolate is mainly processed from cocoa liquor, cocoa butter, sucrose, etc. Although the production technology is mature and the taste is pure, due to the high content of sugar, people often feel sweet and greasy when eating, and throat discomfort . However, problems such as dental caries and elevated blood sugar that are prone to occur after eating a large amount of chocolate have greatly limited the applicable population and market sales of chocolate. The multiple sandwich chocolates that have occurred at present are only improvements in taste to chocolate, and cannot overcome the above-mentioned deficiencies that chocolate exists. Contents of the invention [0003] The technical task of the pre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/32A23G1/42A23G1/54A23L1/09A23L1/29A23L33/00A23L33/20
Inventor 王乃强李双茹
Owner BAOLINGBAO BIOLOGY
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