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Cactus sugar-free chocolate

A cactus and chocolate technology, applied in the field of chocolate, can solve the problems of unhealthy diet, unsuitable for children or the elderly, high calorie, and achieve the effects of preventing cardiovascular disease, having a rich taste and reducing energy.

Inactive Publication Date: 2015-11-04
BENGBU LAOWANTONG FOOD FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chocolates on the market can be roughly divided into dark chocolate, milk chocolate and white chocolate according to their ingredients. There are many types of chocolates, but they have a common feature, which is high in calories. It is not suitable for children or the elderly, and it is not in line with current health. dietary pursuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A cactus sugar-free chocolate consisting of the following raw materials: 30% cocoa mass, 10% cocoa butter, 22% isomalt, 10% prickly pear, 0.1% ganoderma spore powder, 10% kiwi fruit, 12% skimmed milk powder, triclosan Sucrose 0.03%, phospholipid 0.1%, salt 5.77%.

[0022] A cactus sugar-free chocolate, comprising the following steps:

[0023] (1) Melt the cocoa liquor and cocoa butter separately to obtain the molten liquid of the two;

[0024] (2) Add a small amount of water to isomalt, skimmed milk powder and sucralose, and dissolve them separately to obtain a solution;

[0025] (3) Remove the thorns from the cactus, blanch it in hot water for 5 minutes, then rinse with clean water to remove the bitterness. During the whole process, ensure that the cactus does not come into contact with the iron container;

[0026] (4) Wash the kiwi fruit, peel it and beat it together with the cactus, centrifuge at 2000 rpm for 5 minutes, remove the supernatant, add a small amount of...

Embodiment 2

[0032] A cactus sugar-free chocolate consisting of the following raw materials: 30% cocoa mass, 10% cocoa butter, 21% isomalt, 10% prickly pear, 0.1% ganoderma spore powder, 10% kiwi fruit, 13% skimmed milk powder, triclosan Sucrose 0.03%, phospholipid 0.2%, salt 5.67%.

[0033] A cactus sugar-free chocolate, comprising the following steps:

[0034] (1) Melt the cocoa liquor and cocoa butter separately to obtain the molten liquid of the two;

[0035] (2) Add a small amount of water to isomalt, skimmed milk powder and sucralose, and dissolve them separately to obtain a solution;

[0036] (3) Remove the thorns from the cactus, blanch it in hot water for 7 minutes, then rinse with clean water to remove the bitterness. During the whole process, ensure that the cactus does not come into contact with the iron container;

[0037] (4) Wash the kiwi fruit, peel it and beat it together with the cactus, centrifuge at 2000 rpm for 5 minutes, remove the supernatant, add a small amount of...

Embodiment 3

[0043] A cactus sugar-free chocolate consisting of the following raw materials: 30% cocoa mass, 10% cocoa butter, 22% isomalt, 10% prickly pear, 0.1% ganoderma spore powder, 10% kiwi fruit, 12% skimmed milk powder, triclosan Sucrose 0.03%, phospholipid 0.2%, salt 5.67%.

[0044] A cactus sugar-free chocolate, comprising the following steps:

[0045] (1) Melt the cocoa liquor and cocoa butter separately to obtain the molten liquid of the two;

[0046] (2) Add a small amount of water to isomalt, skimmed milk powder and sucralose, and dissolve them separately to obtain a solution;

[0047] (3) Remove the thorns from the cactus, blanch it in hot water for 10 minutes, then rinse it with clean water to remove the bitterness. During the whole process, ensure that the cactus does not come into contact with the iron container;

[0048] (4) Wash the kiwi fruit, peel it and beat it together with the cactus, centrifuge at 2000 rpm for 5 minutes, remove the supernatant, add a small amoun...

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PUM

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Abstract

The invention discloses cactus sugar-free chocolate. The cactus sugar-free chocolate is composed of 30%-35% of cocoa liquor, 10%-15% of cocoa butter, 20%-30% of isomaltitol, 10%-15% of cactuses, 0.1%-0.5% of ganoderma lucidum spore powder, 10%-15% of kiwi fruits, 10%-15% of skim milk powder, 0.03%-0.1% of sucralose, 0.1%-0.5% of phospholipid and 5%-8% of salt. According to the cactus sugar-free chocolate, the cactuses, the ganoderma lucidum spore powder and the kiwi fruits are added in the chocolate, hence, intestinal tract waste can be removed, cardiovascular diseases are prevented, comprehensive nutrients are replenished, and a fragrant and sweet fruit flavor is achieved. The sweet taste in the chocolate comes from fruits and a food sweetening agent, so that energy in the chocolate is lowered obviously, and no side effect is caused on the body. An obvious heath-care function is achieved especially for old people, all the functions of the organism are improved, and the life can be prolonged.

Description

technical field [0001] The invention mainly relates to a chocolate, in particular to a cactus sugar-free chocolate. Background technique [0002] Chocolate (chocolate), also known as chocolate, its main raw material, cocoa beans, is produced in a narrow strip within 18 degrees north and south latitude of the equator. Chocolate has a high energy value because it is rich in magnesium, potassium and vitamin A, as well as theobromine. Chocolate is poisonous to many animals, but for humans, theobromine is a healthy anti-sedative ingredient, so eating chocolate can improve the spirit and enhance excitement. Chocolates on the market can be roughly divided into dark chocolate, milk chocolate and white chocolate according to their ingredients. There are many types of chocolates, but they have a common feature, which is high in calories. It is not suitable for children or the elderly, and it is not in line with current health. dietary pursuits. [0003] Mexico is the country with t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G1/42A23G1/46
Inventor 张启亮
Owner BENGBU LAOWANTONG FOOD FACTORY
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