Chocolate paste and preparation method thereof

A technology for chocolate and pancakes is applied in the field of chocolate pancakes and their preparation, so as to achieve the effects of improving protein content and nutritional value, reasonable process, and ensuring nutritional health.

Active Publication Date: 2012-12-12
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 pans, the percentage by weight of each batching is as follows:

[0021]

[0022] The preparation method of this chocolate pans 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 into a grinding tank for fine grinding, or put them in a colloid mill Fine grinding, the fine grinding time is 16 hours, and the slurry is the finished product of chocolate pans.

Embodiment 2

[0025] A kind of chocolate pans, the percentage by weight of each batching is as follows:

[0026]

[0027]

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

Embodiment 3

[0030] A kind of chocolate pans, the percentage by weight of each batching is as follows:

[0031]

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

[0033] A kind of chocolate pans, the percentage by weight of each batching is as follows:

[0034]

[0035] The steps of its 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 chocolate pans and a preparation method thereof. Background technique [0002] Pansi is a kind of muddy food, which is generally composed of vegetable oil, starch, and essence. It is made by stirring and grinding, and it is applied on the surface of various baked foods to increase the brightness and beauty of the food. At present, Pansi on the market mainly includes cream Pansi and chocolate Pansi. Its main ingredients are white sugar, vegetable oil, cocoa powder, milk powder, soybean lecithin and various additives. It contains relatively large calories and belongs to the range of trans fatty acids. It is easy to cause certain harm to the human body. [0003] Through retrieval, a published patent document related to this patent application was found: a method for preparing chocolate sauce (CN1600142), the purpose of which was to find a method for shortening the time for p...

Claims

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Application Information

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Patent Type & Authority Patents(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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