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Oat chocolate

A chocolate and oatmeal technology, applied in the field of chocolate, can solve the problems of high calorie, unsuitable for children or the elderly, and unsuitable for healthy diet, etc., and achieve the effect of comprehensive nutrition, comfortable gastrointestinal tract, and sweet taste

Inactive Publication Date: 2015-11-18
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] An oatmeal chocolate, which consists of the following raw materials: 21% cocoa butter, 16% isomalt, 31% oats, 16% red dates, 10% fresh milk, 0.03% sucralose, 0.17% phospholipids, and 5.8% salt.

[0022] A kind of oatmeal chocolate, comprises the following steps:

[0023] (1) Melt cocoa butter to obtain cocoa butter liquid;

[0024] (2) Mix cocoa butter liquid, isomalt, sucralose, phospholipids and salt, and fully stir and mix evenly at 36°C;

[0025] (3) Grinding and refining the raw materials obtained in step 2) according to conventional techniques to obtain chocolate pulp;

[0026] (4) Remove the sundries and unqualified oat grains in the oats, wash the oats, dry them, press them into pieces, and steam them in a pot;

[0027] (5) Wash the jujube, steam for 20 minutes, remove the core and skin, and get the jujube meat;

[0028] (6) Mix oatmeal and jujube meat, stir evenly, extrude into balls with a diameter of 1 cm, and get oatmeal balls;

[0029] (7) Spray the fre...

Embodiment 2

[0033] An oatmeal chocolate, which consists of the following raw materials: 20% cocoa butter, 16% isomalt, 31% oats, 16% red dates, 11% fresh milk, 0.03% sucralose, 0.17% phospholipids, and 5.8% salt.

[0034] A kind of oatmeal chocolate, comprises the following steps:

[0035] (1) Melt cocoa butter to obtain cocoa butter liquid;

[0036] (2) Mix cocoa butter liquid, isomalt, sucralose, phospholipids and salt, and fully stir and mix evenly at 37°C;

[0037] (3) Grinding and refining the raw materials obtained in step 2) according to conventional techniques to obtain chocolate pulp;

[0038] (4) Remove the sundries and unqualified oat grains in the oats, wash the oats, dry them, press them into pieces, and steam them in a pot;

[0039] (5) Wash the jujube, steam for 25 minutes, remove the core and skin, and get the jujube meat;

[0040] (6) Mix oatmeal and jujube meat, stir evenly, extrude into balls with a diameter of 1 cm, and get oatmeal balls;

[0041] (7) Spray the fre...

Embodiment 3

[0045] An oatmeal chocolate, which consists of the following raw materials: 21% cocoa butter, 15% isomalt, 31% oats, 16% red dates, 11% fresh milk, 0.03% sucralose, 0.17% phospholipids, and 5.8% salt.

[0046] A kind of oatmeal chocolate, comprises the following steps:

[0047] (1) Melt cocoa butter to obtain cocoa butter liquid;

[0048] (2) Mix cocoa butter liquid, isomalt, sucralose, phospholipids and salt, and fully stir and mix evenly at 38°C;

[0049] (3) Grinding and refining the raw materials obtained in step 2) according to conventional techniques to obtain chocolate pulp;

[0050] (4) Remove the sundries and unqualified oat grains in the oats, wash the oats, dry them, press them into pieces, and steam them in a pot;

[0051] (5) Wash the jujube, steam for 30 minutes, remove the core and skin, and get the jujube meat;

[0052] (6) Mix oatmeal and jujube meat, stir evenly, extrude into balls with a diameter of 1 cm, and get oatmeal balls;

[0053] (7) Spray the fre...

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PUM

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Abstract

The invention discloses oat chocolate. The oat chocolate consists of the following raw materials: 20-25% of cocoa butter, 15-20% of isomaltitol, 30-40% of oat, 15-20% of red jujubes, 10-15% of fresh milk, 0.03-0.1% of sucralose, 0.1-0.5% of phosphatide and 5-8% of table salt. According to the oat chocolate provided by the invention, the oat is pressed into oat slices, so that the crisp feeling and the layering feeling of the oat chocolate can be better reflected; the oat and the red jujubes are added to the chocolate, so that the chocolate is comprehensive in nutrition and fragrant and sweet in taste, and has the fragrance of the milk and the red jujubes; the oat and the red jujubes are extruded into balls, so that combining the oat and chocolate paste is facilitated; besides, the oat and the chocolate are combined, so that diabetes and fatty livers can be prevented can be prevented from generating, gastrointestinal tracts can be unblocked, the physical strength can be enhanced, and the life can be prolonged.

Description

technical field [0001] The present invention mainly relates to a kind of chocolate, especially relates to a kind of oatmeal 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] Dietary f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48
Inventor 张启亮
Owner BENGBU LAOWANTONG FOOD FACTORY
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