Coarse cereal-flavored chocolate and preparation method thereof

A chocolate and chocolate coating technology, applied in the field of food processing, can solve the problems of chocolate eating form and nutrition can not meet higher requirements, achieve the effect of rich external taste, prevent anemia, and novel structure

Inactive Publication Date: 2016-03-30
GAEA GEM RICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The eating form and nutrition of chocolate can no longer meet people's growing and higher requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Take 3kg of miscellaneous grain powder (including 2kg of highland barley powder and 1kg of mung bean powder), 5kg of rice flour, 1.5kg of corn starch, and 0.5kg of potato starch, mix them evenly, and put them into the hopper. The thickness of the material is about 6mm, and the air cooling is adopted to cool the surface of the product rapidly. Put it in the aging box, let it age for 4 hours, and then dry it. The dried miscellaneous grain embryos are put into a roasting machine, and the temperature of the roasting machine is set to 210° C. on the upper surface and 180° C. on the lower surface. After roasting for 40 seconds, miscellaneous grains sticks are obtained.

[0032] (2) Put the miscellaneous grain stick into the seasoning bucket, and add rice germ oil while turning it, so that the oil is absorbed on the miscellaneous grain stick. The amount of rice germ oil added is 8% of the mass of the miscellaneous grain stick prepared in step (1).

[0033] (3) Replace 40 ...

Embodiment 2

[0036] (1) Take 6kg of miscellaneous grain flour (including 2.5kg of buckwheat flour, 1.5kg of broad bean flour, 1kg of whole oat flour, 0.5kg of sorghum flour, and 0.5kg of barley flour), 3kg of rice flour, 0.5kg of corn starch, 0.3kg of modified starch, and potato 0.2kg of starch is mixed evenly and put into the hopper. After the material is extruded and puffed through the hole of the extruder, the thickness of the material is 2.0mm, and the surface of the product is cooled rapidly by air cooling. Enter the drying machine and bake directly after drying. The temperature of the baking machine is set to 200°C on the upper surface and 180°C on the lower surface. After baking for 15 seconds, the miscellaneous grain balls are prepared.

[0037] (2) Put the miscellaneous grain balls into the seasoning barrel, and add rice germ oil while turning, so that the oil is absorbed on the miscellaneous grain sticks. The amount of rice germ oil added is 5% of the mass of the miscellaneous gra...

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PUM

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Abstract

The invention discloses coarse cereal-flavored chocolate and its preparation method. The coarse cereal-flavored chocolate is prepared from coarse cereal puffed food, a vegetable oil coating, a chocolate coating and a flavor endowing layer. The invention provides a new composition formula of coarse cereal, the vegetable oil coating, the chocolate coating and the flavor endowing layer, and high dietary fiber of coarse cereal, rich mineral matter, vitamin and functional factor of coarse cereals are fully utilized. The prepared product is rich in nutritional ingredients such as dietary fiber, minerals, high-quality vegetable protein, etc. The formula is novel, mouthfeel is unique, and nutrients are rich. The product is greatly more excellent than snack food on the market. The prepared coarse cereal-flavored chocolate is suitable for oil and young. Though content of fat in the chocolate is high, coating is thin, mass of chocolate is lower than total mass of the product by 10%, and total heat is low relative to dessert such as chocolate, etc.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a grain-flavored chocolate and a preparation method thereof. Background technique [0002] Cereals are very rich in nutrients, including high cellulose and mineral content, and rich in vitamins and trace elements. Cereals are the main source of dietary fiber, and many cereals contain a large amount of unsaturated fatty acids that can lower cholesterol and prevent cardiovascular and other diseases. Rice germ is the main component of rice germ, which contains nearly two-thirds of the nutrition of rice. Rice germ oil made from rice germ contains up to 80% of unsaturated acids and nearly half of the essential fatty acids of the human body, and is rich in oryzanol , vitamin E, sitosterol, etc., which have health functions such as lowering blood fat, lowering serum cholesterol, and preventing cardiovascular diseases. It is a new type of health-care oil. Chocolate is a sweet f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/40A23G1/48A23G1/54
CPCA23G1/40A23G1/48A23G1/54A23G2200/14
Inventor 张小威刘也嘉段卓林利忠肖冬梅
Owner GAEA GEM RICE
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