Bloom inhabiting chocolate

A chocolate and sweetener technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of high price, limited research and development, etc., to improve commodity value, maintain original flavor, inhibit frosting and The effect of fat cream

Active Publication Date: 2012-07-25
SHENGQUAN HEALTANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high price of L-arabinose, further research and development of its other functions are limited.

Method used

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  • Bloom inhabiting chocolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] The sweetener combination ratios of Examples 1 to 5 and Comparative Examples 1 to 8 are listed in Tables 1 to 3.

[0015] Table 1 The weight ratio of sucrose to L-arabinose in the first to fifth ratios

[0016] Example

1

2

3

4

5

Weight ratio of sucrose to L-arabinose (parts)

100:10

100:15

100:11

100:14

100:12

[0017] Table 2 Comparative Examples One to two weight ratio of sucrose to L-arabinose

[0018] Comparison

1

2

Weight ratio of sucrose to L-arabinose (parts)

100:9

100:16

[0019] Table 3 Comparative Examples Three to Seven Sweeteners and Sucrose Weight Ratio

[0020] Comparison

3

4

5

6

7

Sweeteners and sucrose

Weight ratio (parts)

23: 21.5

11:10.5

111: 105.5

114:107

112: 106

[0021] The weight ratio of sweetener to sucrose in Table 3 refers to the weight ratio of sweetener (composed of sucrose and L-arabinose) to sucrose in chocolate without adding L-arabinose in order to maintain the original sweetness of ...

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PUM

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Abstract

The invention discloses bloom inhabiting chocolate, which consists of sweetening agents and other ingredients, wherein the sweetening agents consist of cane sugar and L-arabinose, the weight ratio of the cane sugar to the L-arabinose in the sweetening agents is between 10 / 1 part and 20 / 3 parts, the sweetening agents replace sweetening agents which only comprise cane sugar in the original chocolate, and a ratio of the addition of the sweetening agents to the addition of the sweetening agents only using the cane sugar as the sweetening agents is between 11 / 10.5 parts and 23 / 21.5 parts. The chocolate can solve the problem of chocolate bloom in long-time storage and transportation process, improve the product appearance, prolong the quality guarantee period and the shelf life, and improve thecommodity value of the chocolate.

Description

Technical field [0001] The invention relates to a chocolate, specifically a chocolate containing L-arabinose. Background technique [0002] Chocolate is a mixed food with cocoa as the main raw material. Chocolate is deeply loved by people for its unique and rich flavor, as well as providing energy, refreshing, regulating immunity, and preventing cardiovascular diseases. However, in the storage process of chocolate, there are problems such as insufficient heat distortion, insufficient fragrance and "blooming", which affect the normal sales of chocolate. Among them, blooming accounts for the highest proportion of each problem, which can be as high as 70% [Zhang Peijun, Shi Changbo, Wang Zhaohong. "Research on the "Frosting Phenomenon" of Chocolate" Food Science, 1996, 17]. [0003] The so-called "blooming" refers to a phenomenon in which the surface of chocolate appears white turbid spots or overall whitening. Chocolate with severe frosting will lose its original luster, texture d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/42
Inventor 唐一林江成真丁继程邱泼
Owner SHENGQUAN HEALTANG
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