Modified cocoa butter and functional chocolate containing linolenic acid and preparation method of modified cocoa butter and functional chocolate
A technology for cocoa butter and chocolate, applied in the field of food processing, can solve the problems of polluting the environment, difficult to separate by-products, etc., and achieve the effects of environmental friendliness, simple process and easy separation
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Embodiment 1
[0028] Take raw material by following formula (weight):
[0029] Modified cocoa butter 38%, cocoa powder 17%, white sugar 38%, lactose 6.59%, lecithin 0.4%, vanillin 0.01%.
[0030] Prepare modified cocoa butter according to the following steps, by weight:
[0031] Modified cocoa butter preparation method: 39g cocoa butter and 3g linseed oil are added in airtight container, then add 2.52g immobilized lipase Lipozyme TL IM (purchased from Guangzhou Novozyme Biotechnology Co., Ltd.), then stir, The stirring rate is 200r / min, the reaction temperature is 58°C, and the reaction time is 110min. After the reaction, the immobilized lipase was filtered out, and after deacidification, the modified cocoa butter was obtained with a melting point of 36.3°C. Follow the steps below to get functional chocolate.
[0032] (1) Raw material pretreatment: After the granulated sugar is dry-milled, pass through an 80-mesh sieve, heat and melt the modified cocoa butter in a water bath with a tempe...
Embodiment 2
[0040] Take raw material by following formula (weight):
[0041] Modified cocoa butter 38%, cocoa powder 17%, white sugar 38%, lactose 6.59%, lecithin 0.4%, vanillin 0.01%.
[0042] Prepare modified cocoa butter according to the following steps, by weight:
[0043] Modified cocoa butter preparation method: 39g cocoa butter and 3g linseed oil are added in airtight container, then add 3.36g immobilized lipase Lipozyme TL IM (purchased from Guangzhou Novozyme Biotechnology Co., Ltd.), then stir, The stirring rate is 200r / min, the reaction temperature is 60°C, and the reaction time is 100min. After the reaction, the immobilized lipase was filtered out, and after deacidification, modified cocoa butter was obtained with a melting point of 36.4°C. Obtain functional chocolate according to embodiment 1.
Embodiment 3
[0045] Take raw material by following formula (weight):
[0046] Modified cocoa butter 38%, cocoa powder 17%, white sugar 38%, lactose 6.59%, lecithin 0.4%, vanillin 0.01%.
[0047] Prepare modified cocoa butter according to the following steps, by weight:
[0048] Modified cocoa butter preparation method: 39g cocoa butter and 3g linseed oil are added in airtight container, then add 1.68g immobilized lipase Lipozyme TL IM (purchased from Guangzhou Novozyme Biotechnology Co., Ltd.), then stir, The stirring rate is 200r / min, the reaction temperature is 55°C, and the reaction time is 120min. After the reaction, the immobilized lipase was filtered out, and after deacidification, the modified cocoa butter was obtained with a melting point of 36.3°C. Obtain functional chocolate according to the steps of Example 1.
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