Cichorium intybus-xylitol chocolate and preparation method thereof

A technology of xylitol and chocolate, applied in confectionery, confectionary industry, cocoa, etc., can solve the problem of difficult to meet consumers' needs for comprehensive health functions of chicory roots, can not meet the needs of comprehensive deep processing of chicory roots, deep processing of chicory roots Problems such as low comprehensive benefits of the product, to achieve the effect of eliminating bad taste, better health care effect and low cost

Inactive Publication Date: 2016-12-21
HEBEI LIANXING JIAYAO AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The form of deep processing of chicory root is relatively simple, mainly to extract inulin or caffeine. Other active health nutrients contained in chicory root, such as polyphenols, vitamins, mineral components, etc., have not been fully utilized, and the process of extracting inulin or caffeine Complexity, high technical difficulty, high investment cost of extraction equipment, resulting in low overall benefits of chicory root deep processing products, unable to meet the market's needs for comprehensive deep processing of chicory roots, and difficult to meet consumers' needs for comprehensive health care functions of chicory root products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Chicory xylitol chocolate is made of the following components in parts by mass: 22 parts of chicory root powder, 40 parts of cocoa butter, 50 parts of xylitol, and 0.5 part of soybean lecithin.

[0016] The chicory root powder used is that dried chicory root slices are first crushed into small particles of 1 mm, and then put into an ultrafine pulverizer for pulverization, and the obtained powder is obtained by passing through a 1000-mesh sieve.

[0017] The dried chicory root is prepared by the following method: fresh chicory root is washed, wiped off the surface moisture, sliced, and dried with hot air at a temperature of 40°C.

[0018] The preparation method of the chicory xylitol chocolate is as follows: Weigh each raw material component according to the proportion, mix them and put them into a refiner for refining. The initial temperature of refining is 50°C. During the refining process, first reduce the refining temperature to 38°C, and then increase the refining te...

Embodiment 2

[0020] Chicory xylitol chocolate is made of the following components in parts by mass: 28 parts of chicory root powder, 30 parts of cocoa butter, 30 parts of xylitol, and 2 parts of soybean lecithin.

[0021] The chicory root powder used is obtained by crushing dried chicory roots through a 1000-mesh sieve. Dry chicory root pulverization method is the same as embodiment 1.

[0022] Dried chicory roots are prepared by the following method: wash fresh chicory roots, wipe off the surface moisture, slice them, and dry them with hot air at a temperature of 50°C. Bake at 200°C for 20 minutes.

[0023] The preparation method of the chicory xylitol chocolate is as follows: Weigh each raw material component according to the proportion and mix them and put them into a refiner for refining. The initial temperature of refining is 50°C. During the refining process, first reduce the refining temperature to about 36°C, and then increase Refining temperature to about 46°C, then lower the te...

Embodiment 3

[0025] The chicory xylitol chocolate is made of the following components in parts by mass: 25 parts of chicory root powder, 35 parts of cocoa butter, 39 parts of xylitol, and 1 part of soybean lecithin.

[0026] The chicory root powder used is obtained by crushing dried chicory roots through a 1000-mesh sieve. Dry chicory root pulverization method is the same as embodiment 1.

[0027] Dried chicory roots are prepared by the following method: wash fresh chicory roots, wipe off the surface moisture, slice them, and dry them with hot air at a temperature of 60°C. Bake at 200°C for 20 minutes. Roasting occurs a Maillard reaction, which gives chicory root a coffee-like aroma and color.

[0028] The preparation method of the chicory xylitol chocolate is as follows: Weigh each raw material component according to the proportion, mix them and put them into a refiner for refining. The initial temperature of refining is 50°C. During the refining process, first reduce the refining tempe...

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PUM

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Abstract

The invention relates to the technical field of food production and discloses cichorium intybus-xylitol chocolate which comprises the following components in parts by mass: 22-28 parts of cichorium intybus root powder, 30-40 parts of cocoa butter, 30-50 parts of xylitol and 0.5-2 parts of soybean lecithin, wherein the cichorium intybus root powder is obtained by grinding dry cichorium intybus root. The invention also discloses a preparation method of the chocolate, which comprises the following steps: weighing the raw materials according to the proportion, mixing and refining in a refiner, wherein the initial refining temperature is 50 DEG C, and the refining temperature is changed from 50-35 DEG C in the refining process; finally, cooling to 35 DEG C until the refining is over; and setting to obtain a finished product of chocolate. In the invention, the needs of comprehensive deep processing of cichorium intybus root can be met, multiple active healthcare nutritional ingredients of cichorium intybus root are maintained, and the prepared cichorium intybus-xylitol chocolate has good mouthfeel and healthcare function and meets the needs of consumers.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a chocolate product. Background technique [0002] Chicory is a perennial herb of the genus Chicory in the Compositae family. Its fleshy roots contain glycosides formed by inulin, caffeic acid, and quinic acid, including chlorogenic acid and bitter substances. After roasting, it produces a special flavor and can be used as a substitute for coffee. [0003] The content of inulin contained in chicory is very high. In the food industry, chicory root is mainly used as raw material. After removing protein and minerals, it is purified by spray drying and other steps to obtain inulin. Appropriate intake of inulin by the human body has health effects such as controlling blood lipids, lowering blood sugar, and promoting mineral absorption. [0004] The form of deep processing of chicory root is relatively simple, mainly to extract inulin or caffeine. Other active health nutrients...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/42A23G3/38
CPCA23G1/48A23G1/42A23G3/38A23V2002/00A23V2200/30A23V2200/132
Inventor 杨士全刘亚东
Owner HEBEI LIANXING JIAYAO AGRI TECH CO LTD
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