Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Low-sugar cookie chocolate and making method for same

A production method and chocolate technology, applied in cocoa, food science, application, etc., can solve the problems of high calorie and single taste of chocolate, and achieve the effect of reducing calories and increasing fun

Inactive Publication Date: 2017-05-10
张银花
View PDF8 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] When making chocolate, a large amount of sugar is usually added for flavoring, which makes the chocolate high in calories and is not suitable for people who have strict requirements on sugar intake, such as bodybuilders, teenagers, and middle-aged and elderly people; and the taste of chocolate is soft and monotonous

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A low-sugar cookie chocolate of the present invention is made of the following raw materials in parts by weight: 30 parts of cocoa butter, 10 parts of cocoa powder, 10 parts of milk powder, 0.1 part of food flavor, 8 parts of crushed cookies, 0.01 part of soybean lecithin, and Luo Han Guo 1 part extract.

[0017] The low-sugar cookie chocolate method of preparation embodiment one comprises the following steps:

[0018] A method for making low-sugar cookie chocolate, comprising the following steps:

[0019] (1) Making the Luo Han Guo extract: wash and crush the Luo Han Guo, boil it in water, gradually concentrate, filter out the Luo Han Guo residue, and obtain the Luo Han Guo extract;

[0020] (2) Make cookie crush: crush the cookie into 1-8mm pieces;

[0021] (3) putting cocoa butter, cocoa powder, milk powder, food essence, soybean lecithin and Luo Han Guo extract together into a heating device and stirring and mixing evenly to obtain a chocolate base;

[0022] (4) ...

Embodiment 2

[0027] A low-sugar cookie chocolate made from the following raw materials in parts by weight: 50 parts of cocoa butter, 30 parts of cocoa powder, 25 parts of milk powder, 2 parts of food flavor, 10 parts of crushed cookies, 0.03 parts of soybean lecithin, and Luo Han Guo extract 7 servings.

Embodiment 3

[0029] A low-sugar cookie chocolate, made of the following raw materials in parts by weight: 60 parts of cocoa butter, 40 parts of cocoa powder, 30 parts of milk powder, 4 parts of food flavor, 14 parts of crushed cookies, 0.05 parts of soybean lecithin, and Luo Han Guo extract 15 servings.

[0030] The manufacturing methods of Embodiment 2 and Embodiment 3 are the same as that of Embodiment 1.

[0031] The present invention uses Luo Han Guo instead of sugar as a sweetener, which effectively reduces the calories of chocolate, making chocolate more suitable for people who have requirements for sugar intake; moreover, the added cookie fragments can bring a crispy taste to chocolate, making chocolate It has both soft and crisp tastes, which increases the pleasure of eating.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses low-sugar cookie chocolate, which is prepared from the following raw materials in parts by weight: 30 to 60 parts of cocoa butter, 10 to 40 parts of cocoa powder, 10 to 30 parts of milk powder, 0.1 to 4 parts of edible essence, 8 to 14 parts of cookie crumbles, 0.01 to 0.05 part of soybean phospholipid and 1 to 15 parts of a siraitiae fructus extracting solution. According to the low-sugar cookie chocolate, siraitiae fructus is adopted as a sweetener instead of granulated sugar, so that the calorie of the chocolate is effectively reduced, and the chocolate is more suitable for a person with a sugar intake requirement; moreover, the cookie crumbles are added, so that the chocolate can taste crispy, and has both soft and crispy mouth-feels, and interests in eating are improved.

Description

technical field [0001] The invention relates to the field of chocolate food, in particular to a low-sugar cookie chocolate and a preparation method thereof. Background technique [0002] Chocolate is popular all over the world, well-known snack food with certain nutritional and health effects, it is made of cocoa products, white sugar and / or sweetener as main raw materials, with or without dairy products, food additives, etc. into solid food. [0003] When making chocolate, a large amount of sugar is usually added for flavoring, which makes the chocolate high in calories and is not suitable for people who have strict requirements on sugar intake, such as bodybuilders, teenagers, and middle-aged and elderly people. Moreover, the taste of chocolate is soft and monotonous. Contents of the invention [0004] In order to solve the above-mentioned technical problems, the invention provides a low-sugar, low-calorie, unique taste low-sugar cookie chocolate and a production method...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G1/36A23G1/46A23G1/48
CPCA23G1/46A23G1/32A23G1/36A23G1/48
Inventor 张银花
Owner 张银花
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com