Chocolate of coffee flavor and preparation method thereof

A chocolate and coffee technology, applied in cocoa, food science, application, etc., can solve the problems of difficulty in meeting the diversification of chocolate products, the demand for low sugar and functionalization, and less flavor, and achieve rich functionality and better flavor. Effect

Active Publication Date: 2011-08-03
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the chocolate products on the market are milk chocolate, pure chocolate and cocoa butter substitute chocolate. The flavors of the products are relatively few, and chocolate products with special flavors are even rarer. It is difficult to meet the market's demand for diversified, low-sugar and functional chocolate products. ;Special flavored chocolate combines t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Cocoa butter 60%, cocoa powder 10%, milk powder 20.9499%, coffee 3%, black beans 4%, black sesame 2%, soybean lecithin 0.05%, vanillin 0.0001%.

[0028] (1) Select black soybeans that are free from mildew, insects, and odors, bake them at 120°C for 15 minutes to mature and produce aroma, dry-grind them, and pass through an 80-mesh sieve to obtain black soybean powder for later use;

[0029] (2) Select black sesame seeds that are free from mildew, insects, and odor, bake at 110°C for 15 minutes to ripen and produce aroma, dry-grind, pass through a 80-mesh sieve to obtain black sesame powder, and set aside;

[0030] (3) The coffee powder is dry crushed roasted coffee powder of "Xingke" brand of Xinglong Tropical Botanical Garden, passed through a 80-mesh sieve, and set aside;

[0031] (4) Select high-quality non-odor cocoa butter, cocoa powder, milk powder, soybean lecithin and vanillin for use;

[0032] (5) Cocoa butter, cocoa powder, milk powder, soybean lecithin and v...

Embodiment 2

[0043] Cocoa butter 30%, cocoa powder 40%, milk powder 15.98%, coffee 8%, black beans 2%, black sesame 4%, soybean lecithin 0.01%, vanillin 0.01%.

[0044] (1) Select black soybeans that are free from mold, insects, and odors, bake them at 130°C for 12 minutes to mature and produce aroma, dry-grind them, and pass through an 80-mesh sieve to obtain black soybean powder for later use;

[0045] (2) Select black sesame seeds that are free from mildew, insects, and odor, bake at 120°C for 8 minutes to mature and produce aroma, dry crush, pass through an 80-mesh sieve to obtain black sesame powder, and set aside;

[0046] (3) The coffee powder is dry crushed roasted coffee powder of "Xingke" brand of Xinglong Tropical Botanical Garden, passed through a 80-mesh sieve, and set aside;

[0047] (4) Select high-quality non-odor cocoa butter, cocoa powder, milk powder, soybean lecithin and vanillin for use;

[0048] (5) Cocoa butter, cocoa powder, milk powder, soybean lecithin and vanill...

Embodiment 3

[0059] Cocoa butter 43.95%, cocoa powder 10%, milk powder 30%, coffee 5%, black beans 3%, black sesame 3%, soybean lecithin 0.04%, vanillin 0.01%, sucrose 5%.

[0060] (1) Select black soybeans that are free from mildew, insects, and odors, bake them at 150°C for 5 minutes to mature and produce aroma, dry-grind them, and pass through a 80-mesh sieve to obtain black soybean powder for later use;

[0061] (2) Select black sesame seeds that are free from mildew, insects, and odors, bake at 130°C for 5 minutes to mature and produce aroma, dry-grind, pass through a 80-mesh sieve to obtain black sesame powder, and set aside;

[0062] (3) The coffee powder is instant coffee powder, passed through an 80-mesh sieve, and set aside;

[0063] (4) Select high-quality non-odor cocoa butter, cocoa powder, milk powder, soybean lecithin and vanillin for use;

[0064] (5) Cocoa butter, cocoa powder, milk powder, soybean lecithin and vanillin are mixed and finely ground to prepare the chocolate...

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PUM

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Abstract

The invention relates to chocolate of coffee flavor and a preparation method thereof. Black beans and black sesame are baked, crushed and grinded, and are fine grinded after mixed with coffee powder and cane sugar; the powder mixture is mixed in a chocolate base material to prepare flavor chocolate, or is added into chocolate entoplasm to prepare a chocolate inner core after the mixing, and is then filled in an outer surface layer of chocolate to prepare high-level flavor chocolate. In the invention, the basic flavor of the chocolate is retained; and meanwhile the flavors of the coffee, the black beans and the black sesame are blended in the chocolate; therefore, the product has flavors of the coffee, the beans and the sesame; the basic function of the chocolate is retained; and the active substances and nutrient components in the coffee, the black beans and the black sesame are increased at the same time.

Description

technical field [0001] The present invention relates to a kind of chocolate and its preparation method, in particular to a kind of coffee-flavored chocolate and its preparation method. Background technique [0002] As a confectionery product, chocolate is gradually gaining more and more attention from consumers for its nutrition and functions. Many studies have pointed out that chocolate is a healthy food. In addition to providing energy and nutrition for the human body, it can also prevent heart disease. Vascular disease, allergy and rheumatism relief. Research by Harvard Medical School in the United States shows that chocolate has unexpected effects on preventing cancer, improving memory, and preventing gastric ulcers. Chocolate can also inhibit harmful bacteria in the gastrointestinal tract. Chocolate is rich in polyphenols and flavonols, and the polyphenol content is higher than that of green tea and wine. Polyphenols and flavonols have the effect of resisting inflamma...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/32
Inventor 王庆煌谷风林卢少芳初众邬华松谭乐和
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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