Cocoa butter replacer (CBR) chocolate food and preparation method thereof
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A technology for replacing cocoa butter and chocolate, applied in the direction of cocoa, food science, application, etc., can solve the problems of insufficient nutrition, reduce the taste of chocolate, and the body cannot play a role in health care, and achieve rich taste, good nutrition and heat, new taste effect
Inactive Publication Date: 2015-12-23
安徽米乐食品有限公司
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Although the above scheme reduces the fat content, it also reduces the mouthfeel of chocolate, and the nutrition is not rich enough, so it has no health care effect on the body
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Embodiment 1
[0050] A cocoa butter substitute chocolate food, made of the following components by weight: 333kg of white pulp, 300kg of small biscuits, and 367kg of brown pulp;
[0051] The thickness of the above-mentioned small biscuit is: 0.3mm-0.7mm, diameter 0.5-2cm, the size of the cake is uniform, no adhesion, no damage.
[0052] The white pulp is made of the following components by weight: 300kg of white granulated sugar, 120kg of whey powder, 50kg of whole milk powder, 150kg of maltodextrin, 80kg of palm oil, 180kg of cocoa butter substitute, 80kg of shortening, edible hydrogenated oil 8kg, soybean lecithin 5kg, vanillin 0.45kg, ethyl vanillin 0.15kg, flavor powder 2.2kg, seasoning salt 0.24kg;
[0053] The palm pulp is made of the following components by weight: 300kg of white granulated sugar, 160kg of maltodextrin, 160kg of alkalized cocoa powder, 105kg of palm oil, 175kg of cocoa butter substitute, 60kg of shortening, 6kg of edible hydrogenated oil, soybean lecithin 5kg, vanil...
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Abstract
A cocoa butter replacer (CBR) chocolate food is characterized by being composed of the following components in parts by weight: 333 parts of white paste, 300 parts of cookies, and 367 parts of brown paste; wherein the white paste is prepared from the following components in parts by weight: 200 parts of white granulated sugar, 120 parts of whey powder, 50 parts of whole milk powder, 150 parts of maltodextrin, 80 parts of palm oil, 180 parts of cocoa butter replacer, 80 parts of shortening, 8 parts of edible hydrogenated oil, 5 parts of soya lecithin, 0.45 part of vanillin, 0.15 part of ethyl vanillin, 2.2 parts of flavoring powder, and 0.24 part of seasoning salt; and the brown paste is composed of the following components in parts by weight: 300 parts of white granulated sugar, 160 parts of maltodextrin, 160 parts of alkalized cocoa powder, 105 parts of palm oil, 175 parts of cocoa butter replacer, 60 parts of shortening, 6 parts of edible hydrogenated oil, 5 parts of soya lecithin, 0.4 part of vanillin, 0.1 part of ethyl vanillin, 0.2 part of seasoning salt, and 1 part of flavoring powder. The provided food has a taste welcome by modern consumers, and moreover, the nutrients and thermal energy can be more easily absorbed by consumers.
Description
technical field [0001] The invention relates to the technical field of functional foods, in particular to a cocoa butter substitute chocolate food and a preparation method thereof. Background technique [0002] Chocolate is a sweet food made of cocoa powder as the main raw material. It not only has a delicate and sweet taste, but also has a strong aroma. However, chocolate is a high-calorie food that is low in protein and high in fat. Therefore, eating too much chocolate will have adverse effects on the human body. [0003] For this reason, people have carried out long-term exploration, put forward various solutions. For example, Chinese patent literature discloses a kind of reduced-fat chocolate (application number: CN99103180.6). The ingredients are added to the powdered premix and mixed to obtain a dough containing 18-24% fat based on the total weight of the dough, which is refined on a refiner to obtain a particle size of 25-35 microns, and the remaining The fat-cont...
Claims
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