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

Purple sweet potato chocolate and preparation method thereof

A technology of chocolate and purple sweet potato, which is applied in food preparation, confectionery, food heat treatment, etc., to achieve good taste and improve the value of nourishing and health care food

Active Publication Date: 2015-07-15
WUHAN PUZETIAN FOOD
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to this patented product, there is no purple sweet potato chocolate product identical to this patent on the market

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

[0047] A purple potato crisp in purple potato chocolate, which is made of the mass fraction of the following raw materials:

[0048] Raw material mass fraction%

[0049] Purple Potato Flour 56%

[0050] Wheat Flour 35%

[0051] Sucrose 9%;

[0052] (1) Preparation of purple sweet potato powder: wash fresh purple sweet potato, peel, cut into pieces, steam and dry, control the temperature at 93 or 94 or 95 or 96 or 97°C, grind, sieve, pass through 80 Or 90 or 100 or 110 or 120 mesh, carry out sterilization with high-temperature instant sterilizer, sterilization temperature 135 ℃, sterilization time 6 seconds, obtain purple sweet potato powder.

[0053] (2) Preparation of purple sweet potato crisps: mix purple sweet potato flour, wheat flour, and sucrose in a certain proportion to obtain a mixture, add the same amount of water as the mixture, and stir at 30rpm for 15 or 16 or 17 or 18 or 19 or 20min. The uniformly stirred slurry is input into the drum scraper dryer to be dri...

Embodiment 15

[0065] (1) Preparation of purple sweet potato powder: fresh purple sweet potato is washed, peeled, cut into pieces, steamed, dried (at a temperature of 95°C), ground, sieved (100 mesh), and sterilized to obtain purple sweet potato powder.

[0066] (2) Preparation of purple sweet potato crisps: Mix 57% purple sweet potato flour, 35% wheat flour, and 8% sucrose to obtain a mixture, add the same amount of water as the mixture, and stir for 18 minutes at a speed of 30 rpm. The uniformly stirred slurry is input into a drum scraper dryer (temperature is 140°C) to be dried into thin slices, and the spiral disc rotates at a slow speed of 15 rpm to crush into crisp purple potato chips.

[0067] (3) Cocoa butter melting: heat 20 parts by weight of cocoa butter to 55° C. to melt it.

[0068] (4) Mixing: Pour 80 parts by weight of purple potato chips into the melted cocoa butter, and mix for 5 minutes at a rotation speed of 20 rpm and a temperature of 45°C.

[0069](5) Molding: Immediate...

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 discloses a purple sweet potato chocolate and a preparation method thereof. The purple sweet potato chocolate is prepared from purple sweet potato flour, wheat flour and cane sugar according to a certain proportion. The preparation method comprises the steps: (1), preparing purple sweet potato flour; (2), mixing the purple sweet potato flour, the wheat flour and the cane sugar according to a certain proportion, adding water, stirring, conveying uniformly-stirred slurry in a rolling scratch board and drying to form thin sheets, and crushing the thin sheets into purple sweet potato crisp sheets through low-speed rotation; (3), heating to smelt cocoa butter; (4), pouring the purple sweet potato crisp sheets into the smelted cocoa butter, and mixing; (5), moulding the mixed slurry of the purple sweet potato chocolate product; (6), cooling and hardening; (7), separating the hardened purple sweet potato chocolate product from a mould; and (8), packaging the purple sweet potato chocolate. The purple sweet potato chocolate is beneficial to prevention of multiple diseases related to free radicals, such as cancers, heart disease, presenility and arthrophlogosis. The prepared purple sweet potato chocolate is purplish red in color, has two flavors of purple sweet potato and cocoa butter, and has the delicious crispness.

Description

technical field [0001] The invention belongs to the technical field of food processing, more specifically relates to a purple sweet potato chocolate, and also relates to a preparation method of the purple sweet potato chocolate. Background technique [0002] Chocolate is a sweet food made from cocoa mass and cocoa butter. Chocolate products are solid foods made from cocoa products (cocoa butter, cocoa liquor or cocoa powder) and other foods in a certain proportion. Chocolate and chocolate products The existing products include: dark chocolate, white chocolate, milk chocolate, mint chocolate, liqueur chocolate, nut chocolate, fresh fruit chocolate, mixed chocolate, chocolate with flowers, cartoon chocolate, etc. Except this patent product, also do not have the purple sweet potato chocolate product identical with this patent on the market. Contents of the invention [0003] The object of the present invention is to provide a kind of purple sweet potato chocolate, which hel...

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 Patents(China)
IPC IPC(8): A23G9/42A23L1/217A23L19/18
CPCA23G3/48A23L19/105A23V2002/00A23V2300/10A23V2300/24
Inventor 杨红鸽
Owner WUHAN PUZETIAN 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