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

Nourishment chocolate and preparation method thereof

A chocolate and nutraceutical technology, applied in the food field, can solve the problems of unreasonable production process, insufficient nutrition, single ingredients, etc., and achieve the effect of protecting teeth, preventing cardiovascular diseases, and good taste

Inactive Publication Date: 2013-09-11
MASHI MANOR NANJING FOOD
View PDF7 Cites 28 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the chocolate products currently on the market are usually made of cocoa as the main raw material, with single ingredients and single taste, unreasonable production technology, and insufficient nutrition

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Nourishment chocolate and preparation method thereof
  • Nourishment chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Nutritious chocolate, made of the following components by weight: 16 parts of cocoa mass, 28 parts of cocoa butter, 32 parts of healthy sugar, 18 parts of milk powder, 7 parts of whey powder, 0.05 parts of vanillin, 0.5 parts of phospholipids, 1 serving of health care products.

[0040] The health product is ginseng, and the healthy sugar is xylitol.

[0041] Its preparation method comprises the following steps:

[0042] (1) Mixing: Mix cocoa liquid, cocoa butter, healthy sugar, milk powder, and whey powder, stir in a fine grinding tank at 38°C for 5 minutes, add a small amount of phospholipid and continue stirring for 4 minutes to make the mixture evenly, and obtain the primary mixture;

[0043] (2) Fine grinding: finely grind the primary mixture in a fine grinding tank at 38°C for 19 hours; add vanillin and the remaining phospholipids 0.5 hours before discharging;

[0044] (3) Add health products: filter the primary mixture after fine grinding, the filtrate fineness...

Embodiment 2

[0048] Nutritious chocolate, made of the following components by weight: 15 parts of cocoa mass, 27 parts of cocoa butter, 31 parts of healthy sugar, 17 parts of milk powder, 7 parts of whey powder, 0.04 parts of vanillin, 0.4 parts of phospholipids, 0.2 copies of health products.

[0049] The health product is a mixture of ganoderma lucidum and royal jelly in a weight ratio of 1:1.

[0050] The healthy sugar is a mixture of arabinose and erythritol in a weight ratio of 1:1.

[0051] Its preparation method comprises the following steps:

[0052] (1) Mixing: Mix cocoa liquid, cocoa butter, healthy sugar, milk powder, and whey powder, stir in a fine grinding tank at 40°C for 4 minutes, add a small amount of phospholipid and continue stirring for 5 minutes to make the mixture evenly, and obtain the primary mixture;

[0053] (2) Fine grinding: finely grind the initial mixture in a fine grinding tank at 40°C for 16 hours; add vanillin and the remaining phospholipids 0.5 hours bef...

Embodiment 3

[0058]Nutritious chocolate, made of the following components by weight: 17 parts of cocoa mass, 28 parts of cocoa butter, 33 parts of healthy sugar, 19 parts of milk powder, 8 parts of whey powder, 0.05 parts of vanillin, 0.6 parts of phospholipids, Health products 2.0 copies.

[0059] The health product is a combination of spirulina and vitamins with a weight ratio of 1:2.

[0060] The healthy sugar is a combination of xylitol and maltitol in a weight ratio of 1:0.5.

[0061] Its preparation method comprises the following steps:

[0062] (1) Mixing: Mix cocoa liquor, cocoa butter, healthy sugar, milk powder, and whey powder, stir in a fine grinding tank at 35°C for 6 minutes, add a small amount of phospholipid and continue stirring for 3 minutes to make the mixture evenly, and obtain the primary mixture;

[0063] (2) Fine grinding: finely grind the primary mixture in a fine grinding tank at 35°C for 22 hours; add vanillin and the remaining phospholipids 1 hour before discha...

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 provides nourishment chocolate which is prepared from the following components: cocoa liquor, cocoa butter, healthy sugar, milk powder, whey powder, vanillin, phospholipid and a health care product. The invention also provides a preparation method of the nourishment chocolate, which is simple, low in cost and high in yield, and the nourishment chocolate is good in quality, rich in nutrients and scientific and reasonable in formula.

Description

technical field [0001] The invention belongs to the field of food, in particular to a nutritious chocolate and a preparation method thereof. Background technique [0002] Chocolate has a unique flavor, suitable for all ages, and is deeply loved by the public. With the improvement of people's living standards, the requirements for the taste and nutritional value of food are getting higher and higher, especially for snack foods such as chocolate, whether it is in terms of color varieties or taste grades, consumers' requirements are getting higher and higher. high. [0003] However, the chocolate products currently on the market are usually made of cocoa as the main raw material, with single ingredients and single taste, unreasonable production technology, and insufficient nutrition. How to improve the taste and nutritional value of chocolate is a topic worthy of continuous research by food manufacturers. Contents of the invention [0004] Purpose of the invention: the fir...

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): A23G1/32A23G1/42A23G1/48
Inventor 宋香银孙凤
Owner MASHI MANOR NANJING FOOD
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