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Coconut chocolate composition and preparation method thereof

A chocolate and composition technology, applied in the field of coconut-flavored chocolate composition and its preparation, can solve the problems of easy obesity, high fat content, and indigestibility, and achieve the effect of easy digestion, lower fat content, and better digestion

Active Publication Date: 2015-05-20
WENCHANG ZHONGYE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of this, the present invention provides a coconut-flavored chocolate composition, which solves the problems in the prior art that the content of trans fatty acids in chocolate is slightly high, it is not easy to digest, the fat content is high, and it is easy to become obese

Method used

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  • Coconut chocolate composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The components of coconut milk chocolate are as follows: concentrated coconut milk 23.5g, coconut powder 5g, natural cocoa butter 10g, cocoa powder 15g, white granulated sugar 45g, lecithin 1.5g.

[0029] The preparation method comprises the following steps:

[0030] 1) Coconut is shelled, peeled, and cleaned to obtain coconut meat. Coconut meat is crushed, squeezed, filtered, etc. to obtain coconut milk. Coconut milk is heated and evaporated to obtain concentrated coconut milk. Add emulsifier β- After the cyclodextrin is homogenized, the coconut powder is obtained through a drying process.

[0031] 2) Weigh 23.5g of concentrated coconut milk, 5g of coconut powder, 10g of natural cocoa butter, 15g of cocoa powder, 45g of white granulated sugar, and 1.5g of lecithin, mix well and heat in water at 60°C for 30min, stirring continuously to make it evenly heated And completely dissolved, then cooled to 40 ℃.

[0032] 3) The raw material cooled to 40°C is placed in a colloi...

Embodiment 2

[0036] The components of the coconut milk chocolate are as follows: 20g of concentrated coconut milk, 15g of natural cocoa butter, 15g of cocoa powder, 45g of white sugar, and 5g of lecithin.

[0037] The preparation method comprises the following steps:

[0038] 1) Coconut is shelled, peeled, and cleaned to obtain coconut meat, and the coconut meat is crushed, squeezed, and filtered to obtain coconut milk. Coconut milk is produced by rotary evaporation at a vacuum of 0.1MPa and a temperature of 60°C to remove part of the water. Concentrated coconut milk.

[0039] 2) Weigh 20g of concentrated coconut milk, 15g of natural cocoa butter, 15g of cocoa powder, 45g of white granulated sugar, and 5g of lecithin, mix well and heat in water at 55°C for 40min while stirring continuously to make it evenly heated and completely dissolved, then cool down to 40°C.

[0040] 3) The raw material cooled to 40°C is placed in a homogenizer, the homogenization pressure is 30MPa, the homogenizati...

Embodiment 3

[0044] The components of coconut milk chocolate are as follows: 30g of coconut powder, 10g of natural cocoa butter, 10g of cocoa powder, 40g of white granulated sugar, 1g of lecithin, and 9g of water.

[0045] The preparation method comprises the following steps:

[0046] 1) Coconut is shelled, peeled, and cleaned to obtain coconut meat, and the coconut meat is crushed, squeezed, filtered, etc. to obtain coconut milk. After adding an emulsifier non-dairy creamer to the coconut milk, it is homogenized, and after spray drying, coconut powder is obtained.

[0047] 2) Weigh 30g of coconut powder, 10g of natural cocoa butter, 10g of cocoa powder, 40g of white granulated sugar, 1g of lecithin, and 9g of water, mix well and heat in water at 65°C for 50min, stirring continuously to make it evenly heated and completely dissolved. Then the temperature was lowered to 40°C.

[0048] 3) The raw material cooled to 40°C is placed in a homogenizer, the homogenization pressure is 30MPa, the h...

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Abstract

The invention discloses a coconut chocolate composition; the coconut chocolate composition comprises the following components in percentage by weight: 5-40% of a coconut product, 8-15% of natural cocoa butter, 5-15% of cocoa powder, 30-60% of white granulated sugar and 1-5% of lecithin; the coconut product is one or more of coconut milk, concentrated coconut juice and coconut powder. The preparation method of the coconut milk comprises the following steps: shelling and peeling coconuts, washing clean to obtain coconut meat, crushing, squeezing and filtering the coconut meat. The concentrated coconut juice is prepared by heating and evaporating or concentrating in vacuum or centrifugally concentrating the coconut milk; and the coconut powder is prepared by adding an emulsifier into the coconut milk, homogenizing and drying. The coconut milk, the concentrated coconut juice and the coconut powder are used as the raw materials of the coconut chocolate composition; the content of medium-chain fatty acid of the coconut chocolate composition is increased; the contents of long-chain fatty acid and fat are reduced; compared with chocolate made of a cocoa butter replacer, the coconut chocolate composition has the advantages that the coconut chocolate composition is easier to digest since the content of trans-fatty acid is reduced; cholesterol is not increased and thereof the coconut chocolate composition is a chocolate product suitable for all people.

Description

technical field [0001] The invention relates to the technical field of chocolate food, in particular to a coconut-flavored chocolate composition and a preparation method thereof. Background technique [0002] Chocolate is a solid food made with cocoa products, white sugar and / or sweeteners as the main raw materials through a specific process. Cocoa butter is an important component in chocolate making. It is a natural vegetable oil extracted from cocoa beans. It is solid at room temperature and dissolves quickly in the mouth. It is generally required that the cocoa butter content in chocolate should not be lower than 18%, so chocolate is a high-calorie food. Since cocoa butter is used to produce chocolate, it needs to be tempered, and the requirements for the process are relatively high. Nowadays, artificial stearate is used instead of cocoa butter in many chocolates, which not only saves costs, but also does not require tempering, and the product looks better. This kind o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48
Inventor 陈卫军桂青张玉锋
Owner WENCHANG ZHONGYE SCI & TECH
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