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Flower-flavored coconut loop chocolate and preparation method thereof

A chocolate and flower fragrance technology, applied in the field of food processing, can solve problems such as difficulty in meeting market demands and less product flavor, and achieve the effects of rich floral fragrance, strong floral flavor and sweet taste

Inactive Publication Date: 2015-11-18
福建省麦德好食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Judging from the mainstream products sold in the market, the product flavor is relatively small, which is difficult to meet the market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1, a kind of cocoa-flavored chocolate, made of the following raw materials in parts by weight (g): refined oatmeal 35-40, yacon fruit powder 4-8, coconut shreds 3-7, yam powder 2.5-5.5, bitter melon Juice 2-4, jasmine petal powder 3-6, rose petal powder 2-4.5, sweet potato dietary fiber 2-4, cocoa butter substitute 18-24, donkey-hide gelatin powder 1-3, non-dairy creamer 10-15, pine pollen 2 -4. Milk powder 12-16, whey powder 8-12, maltodextrin 2-4, lecithin 1-3.

[0017] A kind of preparation method of shredded coconut ring flower fragrance chocolate, it is made by the following steps:

[0018] (1) Production of refined oat flakes: dehull and ripen the buckwheat that removes mildew and impurities, then crush it, screen it to obtain buckwheat flour, mix the obtained buckwheat flour with water to make batter, and then put the batter upside down in the Extrusion molding in an extruder, drying the extruded buckwheat material at low temperature, and then baking at ...

Embodiment 2

[0025] Example 2, a chocolate with coconut flakes scent, made of the following raw materials in parts by weight (g): refined oatmeal 37, yacon fruit powder 5, shredded coconut 4, yam powder 3, bitter melon juice 2.5, jasmine petal powder 4, Rose petal powder 3, sweet potato dietary fiber 2.5, cocoa butter substitute 19, donkey-hide gelatin powder 1.5, non-dairy creamer 11, pine pollen 2.5, milk powder 14, whey powder 9, maltodextrin 2.5, lecithin 1.5.

[0026] The preparation method is the same as in Example 1.

[0027] The nutritive component testing result of the shredded coconut bouquet flower fragrance chocolate that above-mentioned embodiment makes is shown in the table below:

[0028] project energy protein Fat carbohydrate sodium trans fat unit Kj / 100g g / 100g g / 100g g / 100g Mg / 100g g / 100g result 2294 3.41 30.9 58.2 166 not detected

Embodiment 3

[0029] Example 3, a chocolate with coconut flakes scented with flowers, made of the following raw materials in parts by weight (g): refined oatmeal 38, yacon fruit powder 6, shredded coconut 5, yam powder 4, bitter melon juice 3, jasmine petal powder 4.5, Rose petal powder 3.5, sweet potato dietary fiber 3, cocoa butter substitute 20, donkey-hide gelatin powder 2, non-dairy creamer 12, pine pollen 3, milk powder 14.5, whey powder 10, maltodextrin 3, lecithin 2.

[0030] The preparation method is the same as in Example 1.

[0031] The nutritive component testing result of the shredded coconut bouquet flower fragrance chocolate that above-mentioned embodiment makes is shown in the table below:

[0032] project energy protein Fat carbohydrate sodium trans fat unit Kj / 100g g / 100g g / 100g g / 100g Mg / 100g g / 100g result 2332 3.47 31.8 59.1 171 not detected

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Abstract

The invention discloses flower-flavored coconut loop chocolate and a preparation method thereof and relates to the technical field of food processing. The chocolate is prepared from the following raw materials in parts by weight: 38-40 parts of refined oatmeal, 3-5 parts of yacon micro-powder, 3-5 parts of shredded coconut, 2-4 parts of yam flour, 1-3 parts of bitter melon juice, 2-4 parts of jasmine petal powder, 2-3.5 parts of rose petal powder, 2-4 parts of sweet potato dietary fiber, 18-20 parts of a cocoa butter substitute, 1-2 parts of donkey-hide gelatin powder, 10-11.5 parts of non-dairy creamer, 2-4 parts of pine pollen, 11.5-12 parts of milk powder, 8-10 parts of whey powder, 2-4 parts of maltodextrin, and 1-3 parts of lecithin. As the rose petal powder and the jasmine petal powder are added into the chocolate, the chocolate has rich flower flavor while keeping own flavor, is faint scent and palatable, tastes sweet, is rich in flower flavor, and meets the requirement of mass customers.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically relates to a chocolate with shredded coconut ring flower flavor and a preparation method thereof. Background technique [0002] Due to its unique flavor and taste, chocolate products are widely welcomed by consumers in modern society, especially among young consumers. At present, the domestic market demand and sales of chocolate products are very strong. Judging from the mainstream products sold in the market, the flavors of the products are relatively small, and it is difficult to meet the market demand. Contents of the invention [0003] The purpose of the present invention is to make up for the deficiencies of the prior art, and to provide a kind of coconut ring flower scented chocolate and a preparation method thereof. [0004] The purpose of the present invention is achieved through the following technical solutions: [0005] A chocolate with coconut flakes...

Claims

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Application Information

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IPC IPC(8): A23G1/48
Inventor 陈世鹊
Owner 福建省麦德好食品工业有限公司
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