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Rice-flavor chocolate sauce with cocoa butter substitutes and preparation method thereof

A technology of chocolate sauce and cocoa butter, applied in the direction of food science, etc., can solve the problems of low protein content, gastrointestinal discomfort, high fat and sugar content, etc., and achieve the effects of regulating autonomic nerves, improving gastrointestinal function, promoting microcirculation and healthy skin Effect

Active Publication Date: 2016-05-11
QINGDAO MIAOPIN CHOCOLATE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the existing chocolate sauce is a high-calorie food, but its protein content is low, and its fat and sugar content is high. In particular, cocoa products also contain nervous excitatory ingredients, and improper consumption can cause gastrointestinal discomfort

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A rice-flavored cocoa butter substitute chocolate spread prepared by weight from the following ingredients:

[0034] White granulated sugar 360Kg, soft chocolate oil 410Kg, alkalized cocoa powder 3Kg, rice flour 185Kg, lactose 30Kg, soybean lecithin 4Kg, vanillin 1Kg.

[0035] Preparation method, concrete steps are as follows:

[0036] (1) white granulated sugar is pulverized with a pulverizer, and the fineness is 100 orders;

[0037] (2) Melt the soft chocolate oil to 55°C to fully melt and mix the oil;

[0038] (3) The melted soft chocolate oil is transferred to the fine grinder, and the fine grinder is opened;

[0039] (4) After fully mixing white granulated sugar powder, lactose, alkalized cocoa powder, rice flour and vanillin, add it to a fine grinder for grinding, keep the temperature at 55°C, and grind until the fineness is ≤30 μm;

[0040] (5) Add soybean soft lecithin into the refiner, continue to grind, grind until the fineness is ≤30 μm and cool down to 40...

Embodiment 2

[0045] A rice-flavored cocoa butter substitute chocolate spread prepared by weight from the following ingredients:

[0046] White granulated sugar 380Kg, soft chocolate oil 410Kg, alkalized cocoa powder 55Kg, rice flour 150Kg, soybean lecithin 4Kg, vanillin 1Kg.

[0047] Preparation method, concrete steps are as follows:

[0048] (1) white granulated sugar is pulverized with a pulverizer, and the fineness is 100 orders;

[0049] (2) Melt the soft chocolate oil to 55°C to fully melt and mix the oil;

[0050] (3) The melted soft chocolate oil is transferred to the fine grinder, and the fine grinder is opened;

[0051] (4) After fully mixing white granulated sugar powder, alkalized cocoa powder, rice flour and vanillin, add it to a fine mill for grinding, keep the temperature at 55°C, and grind until the fineness is ≤30 μm;

[0052] (5) Add soybean soft lecithin into the refiner, continue to grind, grind until the fineness is ≤30 μm and cool down to 40°C;

[0053] (6) The mat...

Embodiment 3

[0057] A rice-flavored cocoa butter substitute chocolate spread prepared by weight from the following ingredients:

[0058] White granulated sugar 400Kg, soft chocolate oil 450Kg, alkalized cocoa powder 60Kg, rice flour 160Kg, soybean lecithin 6Kg, vanillin 1Kg.

[0059] Preparation method, concrete steps are as follows:

[0060] (1) white granulated sugar is pulverized with a pulverizer, and the fineness is 100 orders;

[0061] (2) Melt the soft chocolate oil to 55°C to fully melt and mix the oil;

[0062] (3) The melted soft chocolate oil is transferred to the fine grinder, and the fine grinder is opened;

[0063] (4) After fully mixing white granulated sugar powder, alkalized cocoa powder, rice flour and vanillin, add it to a fine mill for grinding, keep the temperature at 55°C, and grind until the fineness is ≤30 μm;

[0064](5) Add soybean soft lecithin into the refiner, continue to grind, grind until the fineness is ≤30 μm and cool down to 40°C;

[0065] (6) The mate...

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Abstract

The invention relates to rice-flavor chocolate sauce with cocoa butter substitutes. The rice-flavor chocolate sauce is prepared from, by weight, 250-450 parts of white granulated sugar, 0-150 parts of milk sugar, 250-450 parts of soft chocolate oil, 0-50 parts of alkalized cocoa powder, 100-250 parts of fine broken rice powder, 2-10 parts of soybean lecithin and 1-5 parts of vanillin. Fine broken rice has no dependence, is little in calorie, free of sugar and cholesterol, free of irritation and strong in adsorption, unsaturated fatty acid, vitamin E, vitamin B, microelements of selenium, magnesium and zinc and water-insoluble dietary fibers contained in the fine broken rice are very rich and can not be replaced with other food, and accordingly the fine broken rice is approved by National Ministry of Health to be ideal natural food which can improve the gastrointestinal function, regulate blood lipid, clean heart and cerebral vessels, liver neurasthenia, strengthen the body and nourish the brain.

Description

technical field [0001] The invention relates to the technical field of food and its preparation, in particular to a rice-flavored cocoa butter substitute chocolate sauce and a preparation method thereof. Background technique [0002] As a popular snack food, chocolate sauce needs to be constantly improved in its taste and taste. At the same time, the existing chocolate sauce is a high-calorie food, but its protein content is on the low side, and its fat and sugar content is on the high side. Especially the cocoa product raw material also contains neurostimulant ingredients, and improper consumption can cause gastrointestinal discomfort. The invention provides a method for preparing rice-flavored chocolate sauce with extremely low cocoa content, wherein rice flour is used as an important raw material for the preparation of the invention. The use of rice noodles can absorb fat and cholesterol and improve the body's fat metabolism ability. Unsaturated fatty acids, vitamin E, v...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 王勇
Owner QINGDAO MIAOPIN CHOCOLATE CO LTD
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