Hypoglycemic rice chocolate

A technology for chocolate and candy rice, applied in the field of chocolate, can solve the problems of high calorie, unsuitable for healthy diet, unsuitable for children or the elderly, etc., and achieve the effect of mellow and lasting fragrance, rich taste and rich nutrients

Inactive Publication Date: 2015-11-25
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
[0003] With the improvement of living standards, the number of patients with affluence is gradually increasing, and there are also more and more patients with hyperglycemia. For patients with hyperglycemia, candy is their taboo food. There are very few toffees on the market for patients with hyperglycemia.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A high-quality sugar rice chocolate, which is composed of the following raw materials: 42% cocoa mass, 16% xylitol, 11% skimmed milk powder, 6% selenium-enriched spirulina, 20% high-quality sugar rice, 4.7% potato starch, glycyrrhizin 0.03%, glycine 0.03%, citric acid 0.1%, phospholipid 0.14%.

[0020] A kind of high-quality sugar rice chocolate, comprising the following steps:

[0021] (1) Wash the high-quality sugar rice twice, smash it, add 1.5 times the amount of boiling water, soak for 40 minutes, and cook in a rice cooker;

[0022] (2) Add a small amount of water to the potato starch, boil it over medium heat, add citric acid, stir well, and get viscous starch;

[0023] (3) Add cooked yogurt rice and skimmed milk powder to the viscous starch, continue to heat on low heat and stir continuously until the water content is 6%, and cool in the mold to form an ellipsoid, with the long axis 1cm long and the short axis 0.6cm long, you can get high-quality sugar rice;

...

Embodiment 2

[0029] A high-quality sugar rice chocolate, which is composed of the following raw materials: 41% cocoa mass, 16% xylitol, 11% skimmed milk powder, 7% selenium-enriched spirulina, 20% high-quality sugar rice, 4.7% potato starch, glycyrrhizin 0.03%, glycine 0.03%, citric acid 0.12%, phospholipid 0.12%.

[0030] A kind of high-quality sugar rice chocolate, comprising the following steps:

[0031] (1) Wash the high-quality sugar rice twice, break it, add 1.7 times the amount of boiling water, soak for 45 minutes, and cook in a rice cooker;

[0032] (2) Add a small amount of water to the potato starch, boil it over medium heat, add citric acid, stir well, and get viscous starch;

[0033] (3) Add cooked yogurt rice and skimmed milk powder to the viscous starch, continue to heat on low heat and stir continuously until the water content is 7%, and cool in the mold to form an ellipsoid with a long axis of 1.1cm and a short The shaft length is 0.7cm, and the rice base with high-quali...

Embodiment 3

[0039] A high-quality sugar rice chocolate, which is composed of the following raw materials: 41% cocoa mass, 16% xylitol, 10% skimmed milk powder, 7% selenium-enriched spirulina, 21% high-quality sugar rice, 4.7% potato starch, glycyrrhizin 0.03%, glycine 0.03%, citric acid 0.11%, phospholipid 0.13%.

[0040] A kind of high-quality sugar rice chocolate, comprising the following steps:

[0041] (1) Wash the high-quality sugar rice 3 times, break it, add 2 times the amount of boiling water, soak for 50 minutes, and cook in a rice cooker;

[0042] (2) Add a small amount of water to the potato starch, boil it over medium heat, add citric acid, stir well, and get viscous starch;

[0043] (3) Add cooked yogurt rice and skimmed milk powder to the viscous starch, continue to heat on low heat and stir continuously until the water content is 8%, and cool in the mold to form an ellipsoid with a long axis of 1.2cm and a short The shaft length is 0.8cm, and the rice base with high-quali...

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PUM

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Abstract

The invention discloses hypoglycemic rice chocolate. The hypoglycemic rice chocolate is composed of cocoa mass, newtol, skim milk powder, selenium-enriched spirulina, hypoglycemic rice, potato starch, glycyrrhizin, glycine, citric acid and phospholipid. According to the hypoglycemic rice chocolate, no high temperature is adopted in the preparation process, and nutrient substances are reserved; no white granulated sugar is added in the chocolate, and heat of milk candy is obviously lowered; the hypoglycemic rice and the selenium-enriched spirulina are added, the nutritional ingredients of the chocolate are enriched, tumors and radiation can be resisted, and the blood glucose is adjusted and stabilized; the chocolate comprises an inner layer and an outer layer, the inner layer is smooth and soft, overflowing in milk aroma and chewy, the glycyrrhizin and the glycine are added into the outer layer, so that the sweetness is proper, the aroma is mellow and lasting, and the chocolate melts in the mouth; the whole chocolate is abundant in taste, sour and sweet, delicious and capable of being normally eaten by the old and the children.

Description

technical field [0001] The present invention mainly relates to a kind of chocolate, especially relates to a kind of high-quality sugar rice 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. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/32
Inventor 张启亮
Owner BENGBU LAOWANTONG FOOD FACTORY
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