Cocoa kernel chocolate and preparation method thereof

A technology for cocoa bean kernels and chocolate, applied in the field of chocolate, can solve problems such as bitter taste of cocoa beans, and achieve the effect of increasing active substances and nutritional value, and having a rich and mellow taste.

Active Publication Date: 2013-07-10
华东可可食品(兴化)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cocoa beans are used to make cocoa powder, cocoa butter and cocoa mass, and the nutritional value of cocoa beans is higher than that of every single product that cocoa beans are used to make. Eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: A preparation method of cocoa nib chocolate adopts the following process steps, and the component ratios are in parts by weight:

[0020] (1) Clean the cocoa beans from Côte d’Ivoire that have no mildew and no peculiar smell, roast the cocoa beans from Côte d’Ivoire at 80°C for 40 minutes, remove the seed coat, germ, and broken cocoa beans to obtain complete cocoa beans Benevolence;

[0021] (2) After crushing 24.9 parts of white granulated sugar through a pulverizer, pass through an 80-mesh sieve to obtain granulated sugar powder, which is set aside;

[0022] (3) Fine grinding: Mix granulated sugar, 19.6 parts of cocoa mass and 20 parts of cocoa butter, and finely grind on a ball mill for 30 minutes, then add 18 parts of milk powder, 0.25 parts of soybean lecithin, 0.09 parts of table salt and 0.04 parts of pandan Vegetable, continue fine grinding for 18 hours to obtain the chocolate base material for subsequent use; the temperature of the fine grinding ...

Embodiment 2

[0027] Embodiment 2: A kind of preparation method of cocoa nib chocolate adopts the following process steps, and the component ratio is calculated in parts by weight:

[0028] (1) Wash the Ghanaian cocoa beans that are not moldy and have no peculiar smell, roast the Ghanaian cocoa beans at 130°C for 10 minutes, remove the cocoa bean seed coat, remove the germ, and remove the broken cocoa bean kernels to obtain complete cocoa bean kernels ;

[0029] (2) After crushing 37 parts of white granulated sugar through a pulverizer, pass through an 80-mesh sieve to obtain granulated sugar powder, which is set aside;

[0030] (3) Fine grinding: Mix granulated sugar, 32 parts of cocoa mass and 30 parts of cocoa butter, and finely grind on a ball mill for 45 minutes, then add 25 parts of milk powder, 0.27 parts of soybean lecithin, 0.5 parts of table salt and 0.11 parts of pandan Vegetable, continue fine grinding for 28 hours to obtain the chocolate base material for subsequent use; the t...

Embodiment 3

[0035] Embodiment 3: A kind of preparation method of cocoa nib chocolate adopts the following process steps, and the component ratio is calculated in parts by weight:

[0036] (1) Wash the Indonesian cocoa beans that are not moldy and have no peculiar smell, roast the Indonesian cocoa beans at 100°C for 30 minutes, remove the cocoa bean seed coat, remove the germ, and remove the broken cocoa beans to obtain complete cocoa beans ;

[0037] (2) After crushing 35 parts of white granulated sugar through a pulverizer, pass through an 80-mesh sieve to obtain granulated sugar powder for later use;

[0038] (3) Fine grinding: Mix granulated sugar, 30 parts of cocoa mass and 25 parts of cocoa butter, and after finely grinding on a ball mill for 40 minutes, add 20 parts of milk powder, 0.26 parts of soybean lecithin, 0.2 parts of table salt and 0.1 part of pandan Vegetable, continue fine grinding for 24 hours to obtain the chocolate base material for subsequent use; the temperature of ...

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PUM

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Abstract

The invention relates to cocoa kernel chocolate, which is characterized by comprising the following components in parts by weight: 5-16 parts of cocoa kernel, 19.6-32 parts of cocoa mass, 20 to 30 parts of cocoa butter, 24.9-37 parts of white granulated sugar, 18-25 parts of milk powder, 0.25-0.27 part of soybean lecithin, 0.09-0.5 part of salt and 0.04-0.11 part of vanillin; cocoa bean is baked and peeled, plumule is removed, and broken cocoa bean kernel is removed, to obtain integral cocoa bean kernel; the white granulated sugar is crushed to obtain granulated sugar powder; the granulated sugar powder, the cocoa mass and the cacao butter are mixed and fine grinded, the milk powder, the soybean lecithin, the salt and the vanillin are added, and fine grinding is continued to obtain a chocolate base material; refinement and temperature regulation are carried out after the fine grinding; then pouring is carried out, and when the chocolate base material is poured to a position of half a mold, the cocoa bean kernel is added, and the pouring is continued until the mold is full; and cooling formation is carried out to obtain the cocoa bean kernel chocolate. According to the invention, chocolate is used to conceal uncomfortable peculiar smell and mouthfeel of the cocoa bean, so that the chocolate product is richer and more mellow.

Description

technical field [0001] The present invention relates to a kind of chocolate, especially a kind of cocoa nut chocolate and its preparation method. Background technique [0002] Cocoa is one of the three major plant drinks in the world. Cocoa beans are rich in nutrients and contain a variety of proteins, fats, starches, vitamins, etc. In addition, there are nerve center excitatory substances such as caffeine and tannins in cocoa beans. These ingredients have a lot to do with the color, aroma and taste of chocolate. Among them, theobromine and caffeine can stimulate the cerebral cortex, eliminate drowsiness, enhance the sense of touch and thinking, and can adjust the function of the heart. They also have the effects of dilating the blood vessels of the kidneys and diuresis. [0003] Chocolate is a kind of sweet food made of cocoa liquor and cocoa butter as the main raw materials, which is deeply loved by consumers. It not only tastes delicate and sweet, but also has a strong ...

Claims

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Application Information

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IPC IPC(8): A23G1/48
Inventor 胡佳丽
Owner 华东可可食品(兴化)有限公司
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