Unlock instant, AI-driven research and patent intelligence for your innovation.

Probiotics-containing chocolate and method for manufacturing same and application

A chocolate, probiotic technology, applied in applications, cocoa, confectionery, etc.

Inactive Publication Date: 2009-09-02
BIOGROWING CO LTD
View PDF1 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional chocolate method is more convenient
Due to the high temperature in the whole chocolate making process, the materials used in chocolate are limited, such as the addition of some heat-resistant materials.
[0003] In the existing chocolate, there is no added probiotics

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 (single margarine)

[0027] Recipe: 35wt% cocoa mass, 15wt% cocoa butter, 40wt% white sugar, 8% probiotic powder (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus, etc.) pandan Vegetarian right amount, salt right amount, lecithin right amount.

[0028] After testing, the total number of probiotics in the finished product reaches 3.5×10 8 pcs / g. After storage at 20°C for 90 days, the total number of live bacteria containing probiotics was 2.1×10 8 pcs / g.

Embodiment 2

[0029] Embodiment 2 (with vanillin)

[0030] Formula: 40% cocoa mass, 14% cocoa butter, 40% white sugar, 5% probiotic powder (Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus Bifidobacterium adolescent, etc. 5 species ) appropriate amount of vanillin and appropriate amount of lecithin.

[0031] After testing, the total number of probiotics in the finished product reaches 2.5×10 8 pcs / g. After storage at 20°C for 90 days, the total number of live bacteria containing probiotics was 1.6×10 8 pcs / g.

Embodiment 3

[0032] Embodiment 3 (microencapsulated probiotics)

[0033] Formula: 12wt% of cocoa mass, 23wt% of cocoa butter, 40wt% of white sugar, 12wt% of probiotic microcapsule particles (Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus Bifidobacterium adolescent, etc. 5 species), milk solids 10wt%, appropriate amount of vanillin, and appropriate amount of lecithin.

[0034] After testing, the total number of probiotics in the finished product reaches 4.5×10 8 pcs / g. After storage at 20°C for 90 days, the total number of live bacteria containing probiotics was 3.2×10 8 pcs / g.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a probiotics-containing chocolate; the total content of probiotics in the chocolate is more than or equal to 10 <8> piece / gram. The invention also discloses a method for preparing the chocolate; in the process of preparing the prior chocolate, when a pasty chocolate is reduced to the temperature close to the condensing temperature, probiotics powder or probiotics microcapsule particles are added into the pasty chocolate; the mixture is evenly stirred into paste again in a stirring boiler; and the mixture is subjected to procedures of mold casting, hardening, demoulding by a mould to obtain the probiotics-containing chocolate. The technology of the invention can be used for preparing various sandwiched probiotics-containing chocolates. The method adds the probiotics into the chocolate so that the chocolate is more nutritious and favorable for absorption.

Description

technical field [0001] The present invention relates to food and its preparation method and use, in particular to chocolate and its preparation method and use, especially chocolate containing probiotics and its preparation method and use. Background technique [0002] The traditional chocolate method is more convenient. And whole chocolate is owing to the high temperature effect in the production process, and the material that chocolate uses is restricted, adds as some heat-labile material and is restricted. [0003] In the existing chocolate, there is no probiotic added. The addition of probiotics will help the digestion and absorption of food. At the same time, it can properly provide or manufacture some vitamins (such as B vitamins, etc.) for the human body. It can also properly improve the micro-ecological environment of the human intestinal tract, increase the content of beneficial bacteria in the human body, and improve human health. [0004] Chocolate is a good ca...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G1/10
Inventor 宋锦安郑建丰王翠华
Owner BIOGROWING CO LTD