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Chocolate paste and preparation method thereof

A technology for chocolate and pancakes, which is applied in the field of chocolate pancakes and their preparation to achieve the effects of ensuring nutritional health, scientific compatibility, and promoting healthy development

Active Publication Date: 2011-11-16
天津市利好食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned product belongs to the processing field of chocolate sauce, and it is suitable for making sauce of pure chocolate and chocolate products, which is quite different from this patent application

Method used

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  • Chocolate paste and preparation method thereof
  • Chocolate paste and preparation method thereof
  • Chocolate paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of chocolate pan, the weight percentage of each ingredient is as follows:

[0021]

[0022] The preparation method of this chocolate pan is:

[0023] Cook the white kidney beans according to the weight ratio, then add maltitol, maltodextrin, vegetable oil, white sugar, and cocoa powder according to the weight ratio, and put them in the grinding tank for fine grinding, or it can also be placed in a colloid mill Refining, the refining time is 16 hours, and the grinded slurry is the finished product of chocolate pans.

Embodiment 2

[0025] A kind of chocolate pan, the weight percentage of each ingredient is as follows:

[0026]

[0027]

[0028] The steps of the preparation method are the same as in Example 1.

Embodiment 3

[0030] A kind of chocolate pan, the weight percentage of each ingredient is as follows:

[0031]

[0032] The steps of the preparation method are the same as in Example 1.

[0033] A kind of chocolate pan, the weight percentage of each ingredient is as follows:

[0034]

[0035] The steps of the preparation method are the same as in Example 1.

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Abstract

The invention relates to a chocolate paste and a preparation method thereof. The chocolate paste is prepared from raw materials of, by weight: 20% to 70% of maltitol, 20% to 70% of white kidney beans, 1% to 10% of maltodextrin, 1% to 10% of vegetable oil, 1% to 10% of white granulated sugar, and 1% to 5% cocoa powder. The preparation method comprises the steps that: white kidney beans with a certain formulated proportion are boiled; maltitol, maltodextrin, vegetable oil, white granulated sugar, and cocoa powder are added to the boiled white kidney beans according to the weight ratio; the materials are fine-grinded in a fine-grinding tank for 12 to 14 hours. The obtained paste is the finished chocolate paste. The method provided by the invention has scientific material formulation and reasonable technology. The chocolate paste has abundant nutrients, and is a natural foodstuff with no chemical additive or dye. With a mellow taste, the chocolate paste leads a trend of paste foods. The paste and the method provided by the invention contribute to a revolutionary innovation of paste foods, and assist in promoting the healthy development of foodstuff industries.

Description

Technical field [0001] The invention belongs to the field of food, and relates to pans, in particular to a chocolate pan and a preparation method thereof. Background technique [0002] Pansi is a kind of mud-like food, which is generally composed of vegetable oil, starch, and flavor. It is made by stirring and grinding. It is spread on the surface of various baked foods to increase the brightness and beauty of the food. At present, the pans on the market mainly include cream pans and chocolate pans. The main ingredients are white sugar, vegetable oil, cocoa powder, milk powder, soy lecithin and various additives. They contain large calories and belong to the range of trans fatty acids. It is easy to cause certain harm to the human body. [0003] Through searching, I found a published patent document related to this patent application: a method for preparing chocolate sauce (CN1600142), the purpose is to find a way to shorten the preparation time and improve the quality of the sauc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/20A23L11/00
Inventor 史全胜
Owner 天津市利好食品有限责任公司
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