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Low-fat rice milk chocolate and processing method thereof

A technology of chocolate and rice milk, applied in cocoa, food ingredients as taste improvers, functions of food ingredients, etc.

Inactive Publication Date: 2017-05-17
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing method of pure chocolate is not completely suitable for white chocolate with rice flour, and needs further improvement and adjustment

Method used

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Experimental program
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Effect test

Embodiment Construction

[0021] Take 38kg of cocoa butter, 40kg of white sugar, 20kg of rice flour (heated at 100°C for 20 minutes), 10kg of milk powder, 0.3kg of soybean lecithin, and 0.3kg of tea polyphenols, heat the rice flour at 100°C for 20 minutes, and then add the rice flour, sugar powder, and tea polyphenols Mix phenol, milk powder and cocoa butter evenly, put them into a ball mill, grind finely, when the fineness is 20~30µm, add soybean lecithin, mix evenly, and adjust the temperature of the prepared rice milk chocolate puree, the first stage: materials Heating to 45°C, then cooling to 30°C, cocoa butter produces crystal nuclei and gradually transforms into other crystal forms; the second stage: then continue to cool to 28°C to produce more stable crystal nuclei; the third stage: for It is convenient for injection molding and other operations to raise the temperature to 30~32°C, pour the rice milk chocolate puree into the mold, vibrate, cool, demould, pack, and store.

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Abstract

The present invention discloses low-fat rice milk chocolate food. The low-fat rice milk chocolate food is prepared from the following raw materials in parts by weight: 30-40 parts of cocoa butter, 10-20 parts of rice flour, 10-15 parts of skim milk powder, 35-45 parts of powdered sugar, 0.2-0.8 part of soybean lecithin and 0.2-0.5 part of tea polyphenol. The cocoa butter is used as a raw material, and the accessory materials of the rice flour, skim milk powder, etc. are added, so that the processing method reduces the fat content of the chocolate, grants the products with a rice milk flavor and a cocoa butter flavor, gives the products a multi-level taste experience, and improves the nutritional value and reduces the costs of the chocolate products. Besides, the special refining and temperature refining technology enables the products to be delicate and smooth in mouthfeel, and also enriches the varieties of the chocolates. Besides, the low-fat rice milk chocolate is simple in processing methods, reasonable and practical, rich in nutrition, delicate in taste, low in costs, and widely promoted.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a rice milk low-fat chocolate and a processing method thereof. [0002] technical background [0003] Chocolate is one of the favorite foods of the public. Common chocolates on the market include white chocolate, milk chocolate, dark chocolate, and truffle chocolate. But the fat content of chocolate is high, so many consumers, especially young ladies dare not eat more, so it is necessary to develop a low-fat chocolate. [0004] Rice is one of the staple foods of human beings. According to the analysis of modern nutrition, rice contains about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and rich in B vitamins. The carbohydrates in rice are mainly starch, and the protein contained is mainly rice glutenin, followed by rice gelatin and globulin. High, with a digestibility of 66.8%-83.1%, it is also the higher one in cereal protein. There is no report on combining rice and cocoa b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/46
CPCA23G1/48A23G1/46A23V2002/00A23V2200/16A23V2200/322
Inventor 陈先保高甜
Owner CHACHA FOOD CO LTD
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