Unlock instant, AI-driven research and patent intelligence for your innovation.

Jackfruit and purple sweet potato chocolate and preparation method thereof

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

Inactive Publication Date: 2017-05-10
张银花
View PDF12 Cites 0 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

[0017] The jackfruit purple potato 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, 10 parts of jackfruit juice, 8 parts of dried purple sweet potato, 0.01 part of soybean lecithin, and Luo Han Guo 1 part extract.

[0018] The jackfruit purple sweet potato chocolate method of preparation embodiment one kind comprises the following steps:

[0019] A method for making jackfruit and purple sweet potato chocolate, comprising the following steps:

[0020] (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;

[0021] (2) Making jackfruit juice: take fresh jackfruit, cut open and take out the pulp, remove the jackfruit and squeeze the juice to filter the residue to obtain jackfruit juice;

[0022] (2) Make dried purple sweet potato chip...

Embodiment 2

[0029] A pineapple honey purple potato chocolate, made of the following raw materials in parts by weight: 50 parts of cocoa butter, 30 parts of cocoa powder, 25 parts of milk powder, 20 parts of jackfruit juice, 10 parts of dried purple sweet potato, 0.03 parts of soybean lecithin, and Luo Han Guo extract 7 servings.

Embodiment 3

[0031] A pineapple honey purple potato 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, 30 parts of jackfruit juice, 14 parts of dried purple sweet potato, 0.05 parts of soybean lecithin, and Luo Han Guo extract 15 servings.

[0032] The manufacturing methods of Embodiment 2 and Embodiment 3 are the same as that of Embodiment 1.

[0033] 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; using jackfruit to flavor chocolate, which increases the layering of chocolate taste, and the added purple Chips of dried potato can bring a crispy taste to the chocolate, making the chocolate both soft and crispy, increasing 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 jackfruit and purple sweet potato chocolate, prepared from the following raw materials in parts by weight: 30-60 parts of cocoa butter, 10-40 parts of cocoa powder, 10-30 parts of milk powder, 0.1-4 parts of jackfruit juice, 8-14 parts of dried purple sweet potato chips, 0.01-0.05 part of soybean lecithin and 1-15 parts of a fructus momordicae extracting solution. The fructus momordicae is substituted for granulated sugar as a sweetening agent, the calorific value of the chocolate is effectively reduced, so the chocolate is more suitable for people having requirements on intake of sugar; the added dried purple sweet potato chips bring the chocolate a crisp taste, so the chocolate is soft and crisp in taste, and fun is added to eat.

Description

technical field [0001] The invention relates to the field of chocolate food, in particular to a pineapple and purple sweet potato 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 jackfruit purple potato chocolate...

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
IPC IPC(8): A23G1/48A23G1/46
CPCA23G1/48A23G1/46A23G2200/12A23G2200/14
Inventor 张银花
Owner 张银花