Protein chocolate and manufacturing method thereof

Abstract

The invention relates to a protein chocolate prepared by mainly using cocoa products, vegetable proteins and water as raw materials through the procedures of mixing, emulsification and the like. Compared with a chocolate and a chocolate with cocoa butter alternatives, the protein chocolate has low heat and comprehensive nutrient and is a healthy food; the protein chocolate can be stored at normal temperature without the requirements of rigorous storage conditions to be greatly convenient for production, storage, transportation, marketing and consumers; the protein chocolate contains the vegetable proteins and also has the nutrition and the health-care values of cocoa solid matter and the vegetable proteins to bring more benefits to the consumers; and the protein chocolate has simple production equipment, low energy consumption in a production process, easy obtainment of the raw materials and convenient operation.

Description

technical field [0001] The invention relates to a food combining cocoa products and vegetable protein and its production process, more specifically protein chocolate and its production method. Background technique [0002] Chocolate is popular all over the world, well-known snack food with certain nutritional and health effects. It is mainly made of cocoa products (cocoa butter, cocoa mass or cocoa powder), white sugar and / or sweetener, with or without adding milk. Products, food additives, and solid foods made by specific processes. [0003] There is also a food called cocoa butter substitute chocolate on the market, which is based on white granulated sugar and / or sweeteners, cocoa butter substitutes, with or without cocoa products (cocoa butter, cocoa mass or cocoa powder). ), dairy products and food additives, foods made by a specific process that maintain a solid or semi-solid state at room temperature and have chocolate flavor and properties. [0004] Both chocolate a...

AI Technical Summary

Problems solved by technology

[0007] 2. Strict storage conditions

(2) oil leakage

Many consumers place them casually after purchase. After a few weeks, white spots appear on the surface of chocolate and cocoa butter substitute chocolate, thinking that they are moldy and spoiled, so they discard them, resulting in economic losses and waste of resources.

[0009] 3. Large energy consumption in the production process

Chocolate production needs to grind sucrose into a fine powder that is hard to feel on the tongue. In addition, the above-mentioned production and storage processes need to be kept warm, which consumes a lot of energy

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