Health-care sandwich chocolate and preparation method thereof

A technology for sandwich chocolate and dark chocolate, applied in the directions of cocoa, food science, application, etc., can solve the problems of inability to improve digestive function, no functional application, easy to get dental caries, etc., to reduce sweetness, enhance immunity, and improve digestion. effect of function

Inactive Publication Date: 2015-08-19
QINGDAO MIAOPIN CHOCOLATE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chocolate is a high-calorie food. Existing chocolates are high in sweetness, high in calories, and prone to tooth decay. They cannot improve digestion and have no functional applicati

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A health-care sandwich chocolate is composed of the following components according to weight fraction:

[0024] 300 parts of dark chocolate, 5 parts of fructooligosaccharide, 100 parts of whipped cream, 10 parts of butter, 5 parts of dried orange peel, 5 parts of Cointreau.

[0025] Concrete preparation method steps are as follows:

[0026] 1) Weighing various components according to the amount, and finely grinding the dark chocolate under the condition of 45°C, and the fineness of fine grinding is 25 μm;

[0027] 2) keep the finely ground dark chocolate at 45°C for 12 hours;

[0028] 3) Cast the dark chocolate slurry after heat preservation into a mold at 32°C, cool and form it, and make a finished chocolate product;

[0029] 4) Melt the finished chocolate product at 45°C and divide it into 5 equal parts;

[0030] 5) Take 3 of the 5 equal parts and perform the following operations: Take 2 / 3 of the chocolate in the 3 equal parts and cool it down on the marble surface...

Embodiment 2

[0037] A health-care sandwich chocolate is composed of the following components according to weight fraction:

[0038] 400 parts of dark chocolate, 10 parts of fructooligosaccharide, 110 parts of whipped cream, 20 parts of butter, 7 parts of dried orange peel, 10 parts of Cointreau.

[0039] Concrete preparation method steps are as follows:

[0040] 1) Weighing various components according to the amount, and finely grinding the dark chocolate under the condition of 48°C, and the fineness of fine grinding is 25 μm;

[0041] 2) keep the finely ground dark chocolate at 45°C for 12 hours;

[0042] 3) Cast the dark chocolate slurry after heat preservation into a mold at 32°C, cool and form it, and make a finished chocolate product;

[0043] 4) Melt the finished chocolate product at 45°C and divide it into 5 equal parts;

[0044] 5) Take 3 of the 5 equal parts and perform the following operations: Take 2 / 3 of the chocolate in the 3 equal parts and cool it down on the marble surfa...

Embodiment 3

[0051] A health-care sandwich chocolate is composed of the following components according to weight fraction:

[0052] 500 parts of dark chocolate, 15 parts of fructooligosaccharide, 120 parts of whipped cream, 30 parts of butter, 10 parts of dried orange peel, 15 parts of Cointreau.

[0053] Concrete preparation method steps are as follows:

[0054] 1) Weighing various components according to the amount, and finely grinding the dark chocolate under the condition of 50° C., the fineness of fine grinding is 25 μm;

[0055] 2) keep the finely ground dark chocolate at 45°C for 12 hours;

[0056] 3) Cast the heat-insulated dark chocolate slurry into a mold at 31° C., cool and form it, and make finished chocolate;

[0057] 4) Melt the finished chocolate product at 45°C and divide it into 5 equal parts;

[0058] 5) Take 3 of the 5 equal parts and perform the following operations: Take 2 / 3 of the chocolate in the 3 equal parts and cool it down on the marble surface until it cools ...

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PUM

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Abstract

The invention relates to a health-care sandwich chocolate composed of the following components in parts by weight: 300-500 parts of dark chocolate, 5-15 parts of fructooligosaccharide, 100-120 parts of light cream, 10-30 parts of butter, 5-10 parts of dried orange peel, and 5-15 parts of Cointreau. The health-care sandwich chocolate has the beneficial effects that the prepared health-care sandwich chocolate has the functions of effectively reducing the sweetness, improving digestive functions, bidirectionally regulating gastrointestinal flora, promoting the absorption on calcium, enhancing the immunity, reducing blood lipid and cholesterol, resisting caries, having low calorie, promoting mineral substance absorption and microbial synthesis, beautifying features, beautifying skin, slimming body and the like. A preparation method is concise in process, and the prepared chocolate is more delicate and more silk slippery; the heat preservation time is 12 hours, so that the chocolate is better degassed, grease and dry substances are better integrated, and the brightness is also greatly improved; and temperature adjustment melting is carried out, so that the chocolate is more crisp and has longer shelf life under normal storage conditions.

Description

technical field [0001] The invention relates to the technical field of food and its preparation process, in particular to a health-care sandwich chocolate and a preparation method thereof. Background technique [0002] In modern society, the variety of leisure food is more and more abundant, people's requirements for taste and taste are getting higher and higher, and the awareness of health care is getting stronger and stronger. As a very popular snack food, chocolate also needs to be constantly improved in its taste and taste. Chocolate is a high-calorie food. Existing chocolates are high in sweetness, high in calories, and prone to tooth decay. They cannot improve digestion and have no functional applications. They are just ordinary syrups made from sugar. Boiling, the temperature is not well controlled and it is easy to zoom. In this case, it cannot be used, and it is a waste of time. Contents of the invention [0003] Aiming at the defects existing in the prior art, ...

Claims

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Application Information

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IPC IPC(8): A23G1/40A23G1/48A23G1/36A23G1/32
Inventor 曾荣李欣
Owner QINGDAO MIAOPIN CHOCOLATE CO LTD
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