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Beautifying chocolate and preparation method thereof

A chocolate and healthy sugar technology, applied in cocoa, food science, application, etc., can solve problems such as single taste, unsatisfactory, single ingredients, etc., and achieve scientific and reasonable formula, low cost, and good quality

Inactive Publication Date: 2014-07-02
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, chocolate products currently on the market are usually made of cocoa as the main raw material, with single ingredients, single taste, and single function, which cannot meet people's needs.

Method used

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  • Beautifying chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Beauty 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, core Additive 1 part.

[0037] The core additives are jujube, lily, rose and white peony with a mass ratio of 10:15:15:3, and the healthy sugar is xylitol.

[0038] Its preparation method comprises the following steps:

[0039] (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;

[0040] (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;

[0041] (3) Add core additives: filter the primary mixture ...

Embodiment 2

[0045] Beauty 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, core Additive 0.2 parts.

[0046] The core additives are red dates, lilies, roses, and white peony in a mass ratio of 20:5:5:1.

[0047] The healthy sugar is a mixture of arabinose and erythritol in a weight ratio of 1:1.

[0048] Its preparation method comprises the following steps:

[0049] (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;

[0050] (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 before dischar...

Embodiment 3

[0055] Beauty 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, core 2.0 parts of additives.

[0056] The core additives are red dates, lilies, roses, and white peony in a mass ratio of 15:10:10:2.

[0057] The healthy sugar is a combination of xylitol and maltitol in a weight ratio of 1:0.5.

[0058] Its preparation method comprises the following steps:

[0059] (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;

[0060] (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 disc...

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Abstract

The invention provides beautifying chocolate which is prepared from the following components: 15-17 parts of cocoa mass, 27-28 parts of cocoa butter, 31-33 parts of healthy sugar, 17-19 parts of milk powder, 7-8 parts of whey powder, 0.04-0.05 part of vanillin, 0.4-0.6 part of phospholipid and 0.2-2.0 parts of core additive, wherein the core additive consists of red dates, lily, rose and white paeony root according to a mass ratio of (10-20):(5-15):(5-15):(1-3). The invention also provides a method for preparing the beautifying chocolate. The beautifying chocolate is simple in preparation method, low in cost, high in yield, high in quality, rich in nutrition and scientific and reasonable in formula.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to beauty-beautifying chocolate and a preparation method thereof. Background technique [0002] Chocolate is loved by all ages for its unique flavor and its stress-relieving chemical properties. 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, single taste, and single function, which cannot meet people's needs. Contents of the invention [0004] Purpose of the invention: the first purpose of the present invention is to provide a beauty chocolate. [0005] The second object of the pres...

Claims

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Application Information

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IPC IPC(8): A23G1/48
Inventor 鲍锦祥金祥旺江华高怀林宋香银叶红伟孙凤胡彩云
Owner MASHI MANOR NANJING FOOD
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