L-arabinose functional chocolate refining production method

A technology of arabinose and a production method, applied in the field of chocolate production, can solve the problems of people who are not suitable for diabetes, and achieve the effects of inhibiting absorption, enriching nutrients, and preventing hyperglycemia

Inactive Publication Date: 2015-07-15
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Problems solved by technology

Eating can easily cause obesity, hyperglycemia, insulin secretion disorde...

Method used

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  • L-arabinose functional chocolate refining production method

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Embodiment Construction

[0021] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0022] See the process of making toffee figure 1 , a kind of making method of refined L-arabinose chocolate function, comprises the following steps:

[0023] Step 1: Batching; Step 2: Screening of raw materials; Step 3: Stirring and homogenization; Step 4: Heating and refining; Step 5: Ripening; Step 6: Mold cooling;

[0024] Take the production of 50kg L-arabinose functional chocolate as an example,

[0025] Wherein, in step 1, the ingredients and their usa...

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Abstract

The present invention discloses a L-arabinose functional chocolate refining production method. The L-arabinose functional chocolate is composed of the following ingredients in the following ratio: 1%-100% of cocoa beans (cocoa powder) or 75%-85% of cocoa butter replacer, 1%-50% of sucrose, 2%-5% of nutlets, 10%-12% of fresh milk, 0.5%-1.0% of stabilizer, 0.5%-0.8% of emulsifier, 1.0%-1.5% of emulsified condensed milk essence and 0.1%-10% of L-arabinose. The L-arabinose functional chocolate refining production method comprises the following steps: step one, blending ingredients; step two: selecting raw materials; step three: stirring and homogenizing the raw materials; step four: heating and refining; step five: ripening; step six: mold casting and cooling; step 7: block cutting and packaging; and step 8: storing and transporting. Compared with the chocolate of the prior art, the L-arabinose functional chocolate adds L-arabinose in the raw materials producing chocolate, can effectively inhibit human body absorption of sucrose, insulin secretion and the incidence of obesity, does not increase blood glucose levels, can prevent the occurrence of high blood sugar, is nutritious, has health-care function, is appropriate for the consumption of everyone, and solves the chocolate consumption problems in populations with obesity, high blood sugar, insulin secretion disorders, diabetes and other diseases.

Description

field of invention [0001] The invention relates to a method for making chocolate, which belongs to the technical field of making new resource health food. Background technique [0002] L-arabinose, also known as pectin sugar, is a kind of aldopentose. In nature, L-arabinose rarely exists in the form of monosaccharides, usually combined with other monosaccharides, and exists in the form of heteropolysaccharides in pectin, hemicellulose, pectic acid, bacterial polysaccharides and certain glycosides. High stability to heat and acid; L-arabinose is a five-carbon aldose, a natural sweetener with no calories, and inhibits the increase in blood sugar caused by the intake of sucrose. Therefore, it can inhibit obesity, prevent and treat it Diseases associated with high blood sugar. As a low-calorie sweetener, L-arabinose has been approved as a health food additive by the US Food and Drug Administration and the Ministry of Health and Welfare of Japan. In 2008, it was approved as a n...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/46
Inventor 方明
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