Sucrose-free chocolate containing soybean protein and preparation method thereof

A technology of soybean protein and chocolate, applied in cocoa, food science, application, etc., can solve problems such as not meeting the needs of healthy diet, and achieve the effect of good taste, reasonable formula and convenient operation

Inactive Publication Date: 2010-08-11
天津实发冠华生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, existing chocolate does not meet the healthy dietary needs of modern people, and needs to be improved and innovated urgently.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of chocolate containing soybean protein, the ratio of raw materials is as follows in parts by weight:

[0031] (Each serving is calculated as 1kg)

[0032] Cocoa powder 28kg;

[0033] Isomalt 15kg;

[0034] Xylitol 5kg;

[0035] Cocoa butter substitute 20kg;

[0036] Pure cocoa butter 10kg;

[0037] Milk powder 10kg;

[0038] Soy protein 11.2kg;

[0039] Lecithin 0.6kg;

[0040] Vanillin 0.1kg;

[0041] Sucralose 0.08kg.

[0042] A method for preparing chocolate containing soybean protein, the implementation steps are as follows:

[0043] (1) Grinding and mixing: Grind cocoa powder, isomalt, xylitol, milk powder, and soybean protein to 200 mesh, weigh and mix evenly according to the above amounts;

[0044] (2) Grinding: Add melted cocoa butter substitute, pure cocoa butter, and lecithin to the mixed powder prepared in step (1), and grind at 65°C for 12 hours;

[0045] (3) Filling the mold: pour the refined mixture into the mold to make the required sha...

Embodiment 2

[0047] A kind of chocolate containing soybean protein, the ratio of raw materials is as follows in parts by weight:

[0048] (Each serving is calculated as 1kg)

[0049] Cocoa powder 25kg;

[0050] Isomalt 20kg;

[0051] Xylitol 10kg;

[0052] Cocoa butter substitute 15kg;

[0053] Pure cocoa butter 10kg;

[0054] Milk powder 5kg;

[0055] Soy protein 13.8kg;

[0056] Lecithin 0.99kg;

[0057] Vanillin 0.2kg;

[0058] Sucralose 0.01kg.

[0059] A method for preparing chocolate containing soybean protein, the implementation steps are as follows:

[0060] (1) Grinding and mixing: Grind cocoa powder, isomalt, xylitol, sucralose, milk powder, soybean protein, and vanillin to 200 mesh, weigh and mix evenly according to the above-mentioned amount;

[0061] (2) Grinding: Add melted cocoa butter substitute, pure cocoa butter, and lecithin to the mixed powder prepared in step (1), and grind at 60°C for 8 hours;

[0062] (3) Filling the mold: pour the refined mixture int...

Embodiment 3

[0064]A kind of chocolate containing soybean protein, the ratio of raw materials is as follows in parts by weight:

[0065] (Each serving is calculated as 1kg)

[0066] Cocoa powder 20kg;

[0067] Isomalt 30kg;

[0068] Xylitol 19kg;

[0069] Cocoa butter substitute 4kg;

[0070] Pure cocoa butter 15.8kg;

[0071] Milk powder 5.4kg;

[0072] Soy protein 5kg;

[0073] Lecithin 0.585kg;

[0074] Vanillin 2kg;

[0075] Sucralose 0.15kg.

[0076] A method for preparing chocolate containing soybean protein, the implementation steps are as follows:

[0077] (1) Grinding and mixing: Grind cocoa powder, isomalt, xylitol, sucralose, milk powder, soybean protein, and vanillin to 200 mesh, weigh and mix evenly according to the above-mentioned amount;

[0078] (2) Grinding: Add melted cocoa butter substitute, pure cocoa butter and lecithin to the mixed powder prepared in step (1), and grind at 55°C for 14 hours;

[0079] (3) Filling the mold: pour the refined mixture into the m...

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PUM

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Abstract

The invention relates to a sucrose-free chocolate containing soybean protein and a preparation method thereof. The sucrose-free chocolate comprises the following raw materials in parts by weight: 20-30 parts of cacao powder, 10-40 parts of isomaltulose, 5-20 parts of xylitol, 1-20 parts of cocoa butter substitutes, 1-20 parts of palmin, 5-35 parts of milk powder, 5-20 parts of soybean protein, 0.5-1 part of lecithin, 0-0.3 part of vanillin and 0-0.06 part of sucralose. The preparation method comprises the following steps of: (1) pulverizing the cacao powder, the isomaltulose, the xylitol, the sucralose, the milk powder, the soybean protein and the vanillin into 200-mesh powder, weighing according to quantity, and mixing uniformly for later use; (2) adding molten cocoa butter substitutes, palmin and lecithin into the mixture powder according to quantity, and finely grinding the mixture for 8-16 hours at 50-70 DEG C; and (3) filling into a mold, conventionally preparing into required forms, cooling, forming and packaging. The invention has obvious effect by adding purely natural soybean protein rich in nutrition into the tradition chocolate and substituting the isomaltulose for all sucrose.

Description

technical field [0001] The invention relates to a nutritious food and a preparation method thereof, in particular to a sucrose-free chocolate containing soybean protein and a preparation method thereof. Background technique [0002] As a traditional food with a history of more than 100 years, chocolate has always been loved by consumers because of its delicate taste and unique flavor. Chocolate also has good dietary effects, such as relieving emotions, concentrating attention, strengthening memory and improving intelligence, preventing and treating cardiovascular and circulatory diseases, enhancing immunity, preventing cancer, interfering with tumor blood supply, and delaying aging It also has certain effects. [0003] Chocolate is a high-calorie food. The sucrose content can generally reach more than 40%, but the protein content is low, the fat content is high, and the proportion of nutrients does not meet the needs of children's growth and development, as well as the phys...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/44A23G1/40A23G1/42
Inventor 李志新李世海郑铁曾石艳宾李丽
Owner 天津实发冠华生物科技有限公司
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