Oatmeal chocolate and preparing method thereof

A technology of oatmeal chocolate and oatmeal, which is applied in the field of chocolate, can solve the problems of caries-prone effect, high sugar content in chocolate, and monotony, etc., and achieve the effect of unique taste, increased health-preserving function, and a wide range of eating groups

Inactive Publication Date: 2017-01-04
福建建民食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, aiming at the above content, the present invention provides a kind of oatmeal chocolate and its preparation method, which can solve the problems of dental caries and single efficacy in chocolates with too high sugar content in the prior art.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] An oatmeal chocolate, comprising the following raw materials in parts by weight: 100 parts of oatmeal, 300 parts of cocoa butter, 13 parts of mustard juice, 2 parts of celery juice, 0.5 part of glyceryl monostearate, 1 part of sorbitol, and 1 part of trehalose 1 part of licorice powder, 0.5 part of L-ascorbyl palmitate, 2 parts of fungal α-amylase, 1 part of honeysuckle, 2 parts of Radix Radix, 3 parts of Fangfeng, and 2 parts of Houttuynia cordata.

[0017] Its preparation method includes the following processing steps: (1) boiling the traditional Chinese medicine components: mixing honeysuckle, isatis root, windproof and houttuynia cordata, boiling in water for 20 minutes, and the boiling liquid is set aside;

[0018] (2) Mix oatmeal and cocoa butter, then add the boiling liquid in step (1) and stir until it becomes a paste, then add mustard juice, celery juice, glyceryl monostearate, sorbitol, trehalose, licorice powder, L-Ascorbyl Palmitate, Fungal Alpha-Amylase, co...

Embodiment 2

[0022] An oatmeal chocolate, comprising the following raw materials in parts by weight: 110 parts of oatmeal, 350 parts of cocoa butter, 14 parts of mustard juice, 2 parts of celery juice, 0.7 part of glyceryl monostearate, 2 parts of sorbitol, and 2 parts of trehalose 2 parts of licorice powder, 0.6 parts of L-ascorbyl palmitate, 2 parts of fungal α-amylase, 1 part of honeysuckle, 2 parts of Radix Radix, 3 parts of Fangfeng, and 2 parts of Houttuynia cordata.

[0023] The preparation method includes the following processing steps: (1) boiling the traditional Chinese medicine components: mixing honeysuckle, isatis root, windproof and houttuynia cordata, boiling in water for 25 minutes, and the boiling liquid is set aside;

[0024] (2) Mix oatmeal and cocoa butter, then add the boiling liquid in step (1) and stir until it becomes a paste, then add mustard juice, celery juice, glyceryl monostearate, sorbitol, trehalose, licorice powder, L-Ascorbyl Palmitate, Fungal Alpha-Amylase...

Embodiment 3

[0028] An oatmeal chocolate, comprising the following raw materials in parts by weight: 120 parts of oatmeal, 400 parts of cocoa butter, 15 parts of mustard juice, 3 parts of celery juice, 1 part of glyceryl monostearate, 3 parts of sorbitol, and 3 parts of trehalose 3 parts of licorice powder, 1 part of L-ascorbyl palmitate, 3 parts of fungal α-amylase, 2 parts of honeysuckle, 3 parts of Radix Radix, 4 parts of Fangfeng, and 3 parts of Houttuynia cordata.

[0029] Its preparation method comprises the following processing steps:

[0030] (1) Boil Chinese medicine components: mix honeysuckle, Radix Radix, Fangfeng, and Houttuynia cordata, boil for 30 minutes, and boil the liquid for later use;

[0031] (2) Mix oatmeal and cocoa butter, then add the boiling liquid in step (1) and stir until it becomes a paste, then add mustard juice, celery juice, glyceryl monostearate, sorbitol, trehalose, licorice powder, L-Ascorbyl Palmitate, Fungal Alpha-Amylase, continue stirring to a past...

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Abstract

The invention relates to a chocolate and provides an oatmeal chocolate and a preparing method thereof to solve the problems that decayed teeth are likely to appear as the sugar content of chocolates is too high in the prior art, and the effect is singular. The oatmeal chocolate is prepared from, by weight, 100-120 parts of oatmeal, 300-400 parts of cocoa butter, 13-15 parts of mustard juice, 2-3 parts of celery juice, 0.5-1 part of glyceryl monostearate, 1-3 parts of sorbitol, 1-3 parts of trehalose, 1-3 parts of licorice root powder, 0.5-1 part of L-ascorbyl palmitate, 2-3 parts of fungal alpha-amylase, 1-2 parts of honeysuckle flowers, 2-3 parts of radix isatidis, 3-4 parts of divaricate saposhnikovia roots and 2-3 parts of herba houttuyniae.

Description

technical field [0001] The invention relates to chocolate, in particular to oatmeal chocolate and a preparation method thereof. Background technique [0002] Chocolate is loved by people as a kind of snack food. The current production technology is mature and the taste is pure. However, due to the high content of sugar, it often makes people feel too sweet and greasy when eating, causing throat discomfort, and dental caries problems that are prone to occur after eating a lot of chocolate. With the development of the times, people's choice of chocolate, while satisfying the hunger demand, hopes that chocolate can have other effects. [0003] Chinese Patent Application No. 201510735857.2 discloses a chocolate candy prepared from the following components (amounts are parts by weight): cocoa butter substitute 100-200, white sugar 80-130, whey powder 15-35, non-dairy creamer 100-150, polyglycerol ricinoleate 1-3, phospholipid 1-3, salt 0.3-0.8, cocoa powder 50-100, the chocolat...

Claims

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Application Information

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IPC IPC(8): A23G1/48
CPCA23G1/48
Inventor 陈凉生
Owner 福建建民食品有限公司
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