Low-fat, low-sugar and high-protein chocolate product and preparation method thereof

A chocolate and high-protein technology, applied in the field of food processing, can solve the problems of high fat and sugar content, achieve the effects of reducing whitening, increasing crispness, and improving appearance quality

Active Publication Date: 2014-03-26
BEIJING COMPETITOR SPORTS SCI & TECH
View PDF7 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of sandwich chocolate is usually a single nut, and the product has high fat and sugar content, such as the commercially available Snickers product, wherein the sugar content accounts for about 20%, while the protein content is only about 8%

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
  • Low-fat, low-sugar and high-protein chocolate product and preparation method thereof
  • Low-fat, low-sugar and high-protein chocolate product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1) Accurately weigh the ingredients in Table 1;

[0037] 2) Melt the chocolate at low temperature, the melting temperature is 25°C to form a chocolate slurry;

[0038] 3) Add protein powder, collagen, dietary fiber, and cocoa powder to the chocolate slurry in step 2), and stir evenly;

[0039] 4) When the slurry obtained in step 3) is heated to 35°C, quickly add soybean protein isolate and nuts;

[0040] 5) Pour the slurry obtained in step 4) into a hexagonal mold;

[0041] 6) Cool the molded product obtained in step 5) at -5°C, and take it out of the package after 15 minutes.

Embodiment 2

[0043] Accurately weigh each composition in Table 1, prepare chocolate product according to the step of embodiment 1, difference is:

[0044] In the step 2), the melting temperature is 35°C;

[0045] In the step 4), when the temperature of the slurry reaches 45°C, quickly add soybean protein isolate particles and nut particles;

[0046] In step 5), pour the slurry obtained in step 4) into a bear-shaped mold;

[0047] In the step 6), the molded product obtained in the step 5) is cooled at -5°C for 25 minutes, then taken out and packaged.

Embodiment 3

[0049] Accurately weigh each composition in Table 1, prepare chocolate product according to the step of embodiment 1, difference is:

[0050] In the step 2), the melting temperature is 30°C;

[0051] In the step 4), when the temperature of the slurry reaches 40°C, quickly add soybean protein isolate particles and nut particles;

[0052] In step 5), pour the slurry obtained in step 4) into a heart-shaped mold;

[0053] In step 6), the molded product obtained in step 5) is cooled at 0°C for 20 minutes and then taken out of the package.

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

A low-fat, low-sugar and high-protein chocolate product is prepared from the following components in parts by weight: 2-25 parts of protein powder, 1-6 parts of dietary fiber, 1-6 parts of collagen, 1-5 parts of cocoa powder, 5-25 parts of soybean isolate protein particles and 48-88 parts of chocolate. The high-protein, low-fat, low-sugar and frostless chocolate product can be obtained by regulating the components of the conventional chocolate product and improving the preparation process of the conventional chocolate product, and the low-fat, low-sugar and high-protein chocolate product is welcome by consumers.

Description

technical field [0001] The invention relates to a low-fat, low-sugar, high-protein chocolate product and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Chocolate is popular all over the world, well-known snack food with certain nutritional and health effects. It is mainly made of cocoa products (cocoa butter, cocoa mass or cocoa powder), white sugar and / or sweetener, with or without adding milk. Products, food additives, and solid foods made by specific processes. [0003] There is also a food called cocoa butter substitute chocolate on the market, which is based on white granulated sugar and / or sweeteners, cocoa butter substitutes, with or without cocoa products (cocoa butter, cocoa mass or cocoa powder). ), dairy products and food additives, foods made by a specific process that maintain a solid or semi-solid state at room temperature and have chocolate flavor and properties. [0004] Whether it is chocolate made fr...

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): A23G1/48A23G1/32
Inventor 白厚增焦颖杨则宜朱连君刘玉花
Owner BEIJING COMPETITOR SPORTS SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap