Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Vanilla flavor chocolate and preparation method thereof

A production method and chocolate technology, applied in the fields of cocoa, food science, application, etc., can solve the problems of diversification of chocolate products, low sugar and functionalization, and less flavor of products, and achieve the effect of rich functionality and good flavor

Active Publication Date: 2011-10-26
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
View PDF3 Cites 21 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The demand for chocolate in China is very strong, increasing by 25% every year, and the market potential is huge, but the chocolate products currently on the market are mostly milk chocolate, pure chocolate and cocoa butter substitute chocolate, with relatively few product flavors, and chocolate with special flavor The products are even more rare, and it is difficult to meet the market's demand for chocolate product diversification, low sugar and functionalization; the special flavor chocolate combines the flavors and functions of natural vanilla, coix, tartary buckwheat, oats and cocoa, etc., making the product unique. The flavors of chocolate and vanilla, coix, buckwheat, and oats have more diverse flavors, richer functions, and higher product added value. It also meets the market's demand for low-sugar, functional, and flavor-diversified chocolate products, and has a broad market potential. market expectation

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

[0029] A vanilla-flavored chocolate, made from the following raw materials in parts by weight: 30 parts of cocoa butter, 40 parts of cocoa powder, 20 parts of milk powder, 0.1 part of natural vanilla orchid, 4 parts of coix seed, 2 parts of tartary buckwheat, 1 part of oats, 0.05 part of soybean lecithin, 0.005 part of vanillin.

[0030] The preparation method of vanilla flavor chocolate comprises the steps:

[0031] (1) Select vanilla orchid bean pods that have been greened, fermented, and aged for more than half a year to produce fragrance, dry, and have no peculiar smell, or vanilla orchid pods that have been extracted with edible ethanol. Orchid powder particle size < 80um, get natural vanilla orchid powder, spare;

[0032] (2) Choose coix seed without mold, insects, and no peculiar smell, bake it at 80°C for 15 minutes to mature and produce fragrance, dry crush it, and pass it through a 80-mesh sieve to obtain coix seed powder, which is set aside;

[0033] (3) Choose ta...

Embodiment 2

[0046] A vanilla-flavored chocolate, made of the following raw materials in parts by weight: 60 parts of cocoa butter, 25 parts of cocoa powder, 10 parts of milk powder, 4 parts of natural vanilla, 3 parts of coix seed, 1 part of tartary buckwheat, 4 parts of oats, 0.03 parts of soybean lecithin, 25 parts of sucrose.

[0047] The preparation method of vanilla flavor chocolate comprises the steps:

[0048] (1) Select vanilla orchid bean pods that have been greened, fermented, and aged for more than half a year to produce fragrance, dry, and have no peculiar smell, or vanilla orchid pods that have been extracted with edible ethanol. Orchid powder particle size < 80um, get natural vanilla orchid powder, spare;

[0049] (2) Choose coix seed without mold, insects, and odor, bake it at 120°C for 5 minutes to mature and produce fragrance, dry crush it, and pass it through a 80-mesh sieve to obtain coix seed powder for later use;

[0050] (3) Choose tartary buckwheat that has no mol...

Embodiment 3

[0064] A vanilla-flavored chocolate, made of the following raw materials in parts by weight: 45 parts of cocoa butter, 10 parts of cocoa powder, 30 parts of milk powder, 0.5 parts of natural vanilla orchid, 1 part of coix seed, 4 parts of tartary buckwheat, 3 parts of oats, 0.01 part of soybean lecithin, 0.01 part of vanillin, 15 parts of sucrose.

[0065] The preparation method of vanilla flavor chocolate comprises the steps:

[0066] (1) Select vanilla orchid bean pods that have been greened, fermented, and aged for more than half a year to produce fragrance, dry, and have no peculiar smell, or vanilla orchid pods that have been extracted with edible ethanol. Orchid powder particle size < 80um, get natural vanilla orchid powder, spare;

[0067] (2) Choose coix seed without mildew, insects, and no peculiar smell, bake it at 100°C for 10 minutes to mature and produce fragrance, dry crush it, and pass it through a 80-mesh sieve to obtain coix seed powder, which is set aside; ...

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 relates to a method for preparing vanilla flavor chocolate from natural vanilla, coix, tartary buckwheat, oats and a chocolate basic material. The method is characterized in that: the chocolate basic material is used as the base stock; the natural vanilla is subjected to fermenting, aging for flavor production and drying and crushing, and then is baked, crushed and ground with coix, tartary buckwheat and oats; the obtained product is mixed with the crushed granulated sugar before accurate grinding; and the product is mixed in the chocolate base stock to prepare the flavor chocolate, or added into the chocolate entoplasm and mixed to prepare the chocolate inner core; and the chocolate inner core is injected into the chocolate surface layer to prepare high-grade flavor chocolate. The vanilla flavor chocolate not only maintains the basic flavor of chocolate, but also integrates the flavors of vanilla, coix, tartary buckwheat and oats so that the product has the vanilla flavor and grain baking smell and not only keeps the basic functions of chocolate, but also increases the active substances and nutrient components in vanilla, coix, tartary buckwheat and oats.

Description

technical field [0001] The present invention relates to a kind of chocolate and its preparation method, in particular to a kind of vanilla flavor 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. 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 inflammatory mediator peroxynitrite, are common free radical scavengers, can better protect the body from oxidative damage, and can also prolong the life of other antioxidants in the body, such as vitamin E. , The action time of vitamin C; at the same tim...

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): A23G1/48
Inventor 谷风林王庆煌卢少芳初众邬华松谭乐和季万兰
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com