Envelope-type functional chocolate and making method thereof

A technology of chocolate and chocolate paste, applied in the field of chocolate, which can solve the problems of unsaturated fatty acids being easily oxidized, affecting product quality, shortening shelf life, etc., achieving the effects of mellow taste, enhancing immunity and reducing calories

Active Publication Date: 2015-03-25
珠海伍为健康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional chocolate has high sucrose content, excessive consumption will cause dental caries and obesity, and the unsaturated fatty acids contained in it are easily oxidized, which shortens the shelf life, and is easy to be melted when the temperature is high in summer, destroying the appearance and affecting product quality

Method used

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  • Envelope-type functional chocolate and making method thereof
  • Envelope-type functional chocolate and making method thereof
  • Envelope-type functional chocolate and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Ingredients for Chocolate Sauce:

[0041] Cocoa Butter 35kg Sugar Alcohol 10kg Milk Mineral Salt 30kg

[0042] Fruit Powder 10kg DHA Oil 5kg Resistant Dextrin 10kg

[0043] Film raw material formula:

[0044] Modified starch 20kg Gelatin 20kg Gellan gum 0.5kg

[0045] Brown sugar 2kg Glycerin 20kg Purified water 32.5kg

[0046] Sugar alcohol 5kg

[0047] A method for making film-type functional chocolate, comprising the steps of:

[0048] 1) Preparation of chocolate sauce: according to the recipe of chocolate sauce, first place 35kg of cocoa butter in a water bath at 45°C, heat and melt. Then sugar alcohol and fruit powder (coconut powder) are pulverized, and the particle size can pass through a 100-mesh sieve for subsequent use. When the cocoa butter is completely melted, 30kg of milk mineral salt, 10kg of sugar alcohol, 10kg of fruit powder (coconut powder), 10kg of resistant dextrin and 5kg of DHA oil are sequentially added to the cocoa butter, and mixed with a...

Embodiment 2

[0068] Ingredients for Chocolate Sauce:

[0069] Cocoa Butter 30kg Sugar Alcohol 10kg Milk Mineral Salt 16kg

[0070] Fruit powder 5kg DHA oil 12kg Dietary fiber 27kg

[0071] Film raw material formula:

[0072] Modified starch 30kg Gelatin 10kg Gellan gum 1kg

[0073] Brown sugar 5kg glycerin 10kg purified water 34kg

[0074] Sugar alcohol 10kg

[0075] A method for making film-type functional chocolate, comprising the steps of:

[0076] 1) Preparation of chocolate sauce

[0077] According to the raw material formula of the chocolate sauce, first place 30kg of cocoa butter in a water bath at 50°C and heat to melt. Then sugar alcohol and fruit powder (apple powder) are pulverized, and the particle size can pass through a 300-mesh sieve for subsequent use. When the cocoa butter is completely melted, add 16kg of milk mineral salt, 10kg of sugar alcohol, 5kg of fruit powder (apple powder), 27kg of dietary fiber (apple fiber) and 12kg of DHA oil into the cocoa butter in seq...

Embodiment 3

[0096] Ingredients for Chocolate Sauce:

[0097] Cocoa Butter 35kg Sugar Alcohol 6.4kg Milk Mineral Salt 40kg

[0098] Fruit powder 5kg DHA oil 5kg resistant dextrin 8kg

[0099] Iron pyrophosphate 0.6kg

[0100] Film raw material formula:

[0101] Modified starch 30kg Gelatin 10kg Gellan gum 1kg

[0102] Brown sugar 5kg glycerin 10kg purified water 34kg

[0103] Sugar alcohol 10kg

[0104] A method for making film-type functional chocolate, comprising the steps of:

[0105] 1) Preparation of chocolate sauce

[0106] According to the raw material formula of the chocolate sauce, first place 35kg of cocoa butter in a water bath at 50°C and heat to melt. Then sugar alcohol and fruit powder (blueberry powder) are pulverized, and the particle size can pass through a 300-mesh sieve for subsequent use. When the cocoa butter is completely melted, add 40kg of milk mineral salt, 6.4kg of sugar alcohol, 5kg of fruit powder (blueberry powder), 8kg of resistant dextrin, 0.6kg of ir...

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Abstract

The invention discloses an envelope-type functional chocolate and a making method thereof. The method comprises the steps of: making a chocolate sauce, namely adding cocoa butter in a water bath at the temperature of 45 to 50 DEG C in the ratio of the raw material, and heating until the cocoa butter is melted; after the cocoa butter is melted, adding milk mineral salt, sugar alcohol, fruit powder, dietary fibers and docosahexaenoic acid (DHA) oil, and uniformly mixing; grinding and preserving the heat; preparing an envelope, namely adding sugar alcohol and brown sugar into purified water for dispersion dissolving, heating the solution to 75 to 95 DEG C, adding modified starch, gelatin, gellan gum and glycerin, fully stirring for uniformly dispersion, keeping warm, and standing for 3 to 5 hours; and pouring the chocolate into the envelope to obtain the envelope-type chocolate. By the making method, the envelope and the functional chocolate are combined, so that the product has a smooth taste of the chocolate and also has a health-care function of supplementing nutrients; and the envelope can improve the stability of the chocolate, prevent the nutrients from oxidation, improve the product quality, prolong the shelf lift and especially prevent the chocolate from damage at high temperature during transportation.

Description

technical field [0001] The invention relates to chocolate, in particular to film-type functional chocolate and a preparation method thereof. Background technique [0002] At present, there are many chocolate products and styles in the market. In the prior art, it is mainly processed from cocoa butter, cocoa liquor and sucrose, and is very popular and loved by people. However, traditional chocolate is high in sucrose, excessive consumption can cause dental caries and obesity, and the unsaturated fatty acids contained in it are easily oxidized, which shortens the shelf life, and is easy to be melted at high temperatures in summer, damaging the appearance and affecting product quality. Therefore, it is necessary to improve the nutrition and health effects of chocolate by adding functional food ingredients, and carry out a new design on chocolate to improve the stability of chocolate. Contents of the invention [0003] The purpose of the present invention is to provide a film...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/54A23G1/48
Inventor 凌健斌黄强罗海鹰
Owner 珠海伍为健康食品有限公司
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