Cocoa butter substitute pet chocolate and preparation method thereof

A cocoa butter and cocoa butter substitute technology, which is applied in the field of pet chocolate beans/coins and its preparation, can solve the problems of endangering the health of pets, high danger, etc., and achieve the effects of enhancing feelings, being convenient to carry, and enhancing game interaction

Inactive Publication Date: 2016-10-12
QINGDAO MIAOPIN CHOCOLATE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, chocolate contains substances that excite the nervous system, including caffeine and theobromine. The theobromine in chocolate will reduce the blood flow sent to the brain of animals, which may cause heart disease and other fatal problems. The higher the purity of the chocolate, the higher the theobromine content, the greater the danger to the dog, endangering the health of pets

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A cocoa butter substitute pet chocolate prepared by weight from:

[0022] Cocoa butter substitute 400kg, sugar 360kg, carob powder 50kg, glucose 60kg, vegetable powder 60kg, corn starch 60kg, soybean lecithin powder 4kg, vanillin 1kg, pet food attractant 5kg.

[0023] (1) Melt the cocoa butter substitute into a liquid state at a melting temperature of 50±2°C;

[0024] (2) put the melted cocoa butter substitute into the refiner, and start the refiner operation;

[0025] (3) Fully mix sugar, carob powder, glucose, vegetable matter powder, corn starch, vanillin, and pet food attractant, add to a fine grinder, and finely grind to a fineness below 30 μm. The temperature of the fine grinding process is controlled at 45-50°C; then add 1 / 2 amount of soybean lecithin, finely grind to a fineness below 30 μm;

[0026] (4) After the fine grinding is completed, the material is cooled to 40-45°C in the fine grinder; the remaining soybean lecithin is added, and the fine grinding is ...

Embodiment 2

[0033] A cocoa butter substitute pet chocolate prepared by weight from:

[0034] Cocoa butter substitute 270kg, sugar 540kg, carob powder 50kg, glucose 40kg, plant matter powder 50kg, corn starch 40kg, soybean lecithin powder 4kg, vanillin 1kg, pet food attractant 5kg.

[0035] (1) Melt the cocoa butter substitute into a liquid state at a melting temperature of 50±2°C;

[0036] (2) put the melted cocoa butter substitute into the refiner, and start the refiner operation;

[0037] (3) Fully mix sugar, carob powder, glucose, vegetable matter powder, corn starch, vanillin, and pet food attractant, add to a fine grinder, and finely grind to a fineness below 30 μm. The temperature of the fine grinding process is controlled at 45-50°C; then add 1 / 2 amount of soybean lecithin, finely grind to a fineness below 30 μm;

[0038] (4) After the fine grinding is completed, the material is cooled to 40-45°C in the fine grinder; the remaining soybean lecithin is added, and the fine grinding ...

Embodiment 3

[0045] A cocoa butter substitute pet chocolate prepared by weight from:

[0046] 450 parts of cocoa butter substitute, 550 parts of sugar, 20 parts of carob powder, 3 parts of soybean lecithin powder, 4 parts of vanillin, and 5 parts of pet food attractant.

[0047] (1) Melt the cocoa butter substitute into a liquid state at a melting temperature of 50±2°C;

[0048] (2) put the melted cocoa butter substitute into the refiner, and start the refiner operation;

[0049] (3) Fully mix sugar, carob powder, glucose, vegetable matter powder, corn starch, vanillin, and pet food attractant, add to a fine grinder, and finely grind to a fineness below 30 μm. The temperature of the fine grinding process is controlled at 45-50°C; then add 1 / 2 amount of soybean lecithin, finely grind to a fineness below 30 μm;

[0050] (4) After the fine grinding is completed, the material is cooled to 40-45°C in the fine grinder; the remaining soybean lecithin is added, and the fine grinding is continued...

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PUM

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Abstract

The invention relates to cocoa butter substitute pet chocolate. The pet chocolate is prepared from the following components in parts by weight: 250-450 parts of cocoa butter substitute, 300-550 parts of sugar, 40-150 parts of carob power, 50-150 parts of glucose, 40-100 parts of creamer, 10-100 parts of corn starch, 3-7 parts of soya bean lecithin powder, 1-5 parts of vanillin and 1-15 parts of pet attractant. According to the pet chocolate, carob power is used to replace cocoa powder in chocolate to prepare the cocoa butter substitute pet chocolate, and carob power is similar to cocoa in flavor, but does not contain caffeine or theobromine, so that the cocoa butter substitute pet chocolate is a natural ingredient with color and flavor chocolate, and can be used as an effective substitute of cocoa powder.

Description

technical field [0001] The invention relates to the technical field of food and its preparation, in particular to a pet chocolate bean / coin and its preparation method. Background technique [0002] As a popular snack food, chocolate needs to be constantly improved in taste and taste. With the progress of society, people's demand for pet snack chocolate is also increasing. However, chocolate is a high-calorie food, but its protein content is low. Furthermore, chocolate contains substances that excite the nervous system, including caffeine and theobromine. The theobromine in chocolate will reduce the blood flow sent to the brain of animals, which may cause heart disease and other fatal problems. The higher the purity of the chocolate, the higher the theobromine content, the greater the danger to the dog, endangering the health of pets. Contents of the invention [0003] The technical scheme that the present invention takes is: [0004] A cocoa butter substitute pet chocol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/40A23K20/158A23K20/163A23K10/30A23K20/10A23K40/20
Inventor 王勇
Owner QINGDAO MIAOPIN CHOCOLATE CO LTD
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