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Maca chocolate and preparation method thereof

A technology of chocolate and maca, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients as taste improvers, etc. It can solve the problems of loss and influence of chocolate taste, and achieve low sweetness and good taste. Flavor coordination and stability, immunity-enhancing effects

Inactive Publication Date: 2017-07-21
黄山市昌臣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although nutritional functional chocolates currently on the market have increased the taste of chocolate, most of them have lost the unique chocolate aroma of cocoa. better tasting chocolate
And it is common to add maca powder to honey, milk, milk powder, black tea, etc. to make a variety of fashionable health tea drinks in the market, but there is no report of adding maca to chocolate

Method used

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  • Maca chocolate and preparation method thereof
  • Maca chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, a kind of maca chocolate

[0020] In parts by weight, it includes 48 parts of cocoa butter, 16 parts of cocoa powder, 35 parts of granulated sugar, 6 parts of lactose, 8 parts of maca powder, 0.5 part of emulsifier and 0.1 part of vanillin. Described emulsifier selects lecithin for use.

[0021] The preparation of described Maca chocolate comprises the steps:

[0022] (1) Raw material pretreatment: after drying maca and granulated sugar, pulverize them into particles with a fineness of 25-60 μm respectively to obtain maca powder and granulated sugar powder for later use; heat and melt cocoa butter in a water bath at a temperature of 40-50°C;

[0023] (2) mixing: mixing the cocoa powder, maca powder, lactose, granulated sugar and cocoa butter evenly to obtain the chocolate sauce;

[0024] (3) Refining and refining: finely grind the mixed chocolate sauce in a water bath at 40-45°C at a speed of 110r / min-150r / min for 24 hours, and add the emulsifier and pan...

Embodiment 2

[0027] Embodiment 2, a kind of maca chocolate

[0028] A kind of maca chocolate, by weight, comprises 45 parts of cocoa butter, 13 parts of cocoa powder, 35 parts of granulated sugar, 6 parts of lactose, 4 parts of maca powder, 0.2 part of emulsifier, and 0.2 part of vanillin 0.0 copies. The preparation of described Maca chocolate comprises the steps:

[0029] (1) Raw material pretreatment: after drying maca and granulated sugar, pulverize them into particles with a fineness of 25-60 μm respectively to obtain maca powder and granulated sugar powder for later use; heat and melt cocoa butter in a water bath at a temperature of 40-50°C;

[0030] (2) mixing: mixing the cocoa powder, maca powder, lactose, granulated sugar and cocoa butter evenly to obtain the chocolate sauce;

[0031] (3) Refining and refining: finely grind the mixed chocolate sauce in a water bath at 40-45°C at a speed of 110r / min-150r / min for 16-24 hours, and add the above-mentioned Emulsifier and vanillin to ...

Embodiment 3

[0034] Embodiment 3, a kind of maca chocolate

[0035] A kind of maca chocolate, by weight, comprises 50 parts of cocoa butter, 16 parts of cocoa powder, 38 parts of granulated sugar, 8 parts of lactose, 8 parts of maca powder, 0.5 part of emulsifier, and 0.5 part of vanillin 0.1 part; the preparation of described Maca chocolate comprises the steps:

[0036] (1) Raw material pretreatment: after drying maca and granulated sugar, pulverize them into particles with a fineness of 25-60 μm respectively to obtain maca powder and granulated sugar powder for later use; heat and melt cocoa butter in a water bath at a temperature of 40-50°C;

[0037] (2) mixing: mixing the cocoa powder, maca powder, lactose, granulated sugar and cocoa butter evenly to obtain the chocolate sauce;

[0038] (3) Refining and refining: finely grind the mixed chocolate sauce in a water bath at 40-45°C at a speed of 110r / min-150r / min for 16-24 hours, and add the above-mentioned Emulsifier and vanillin to obt...

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Abstract

The invention provides a maca chocolate which is prepared from the following raw materials in parts by weight: 38 to 50 parts of cocoa butter, 10 to 16 parts of cocoa powder, 27 to 38 parts of granulated sugar, 3 to 8 parts of lactose, 2 to 8 parts of maca powder, 0.2 to 0.5 part of an emulsifier and 0.01 to 0.1 part of vanillin. The maca chocolate retains the chocolate flavor and properly covers the maca flavor. Meanwhile, a formula and a technological method are innovated; two food raw materials, such as chocolates and maca, which both have an effect of cultivating and expressing the emotion are ingeniously mixed to reconcile the taste, so that the maca chocolate has the effects of resisting fatigue, enhancing the immunity and the like and meets the demand of people for a functional chocolate to a certain extent.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a maca chocolate and a preparation method thereof. Background technique [0002] Chocolate is a high-calorie sweet food made mainly of cocoa butter. It has bright color, beautiful flavor, crispy taste and rich nutrition, and is loved by people. With the development of my country's economy and the improvement of people's living standards, the demand for chocolate flavor is increasing day by day, while the chocolate products on the market are mostly milk chocolate, pure chocolate, etc., and there are fewer functional chocolate products with characteristic flavor. For example, Chinese patent application number: 201510173368.2 discloses a donkey-hide gelatin chocolate and a preparation method thereof, including cocoa butter, cocoa powder, granulated sugar, lactose, emulsifier, vanillin and donkey-hide gelatin powder. The invention utilizes the special effects of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/32A23G1/00
CPCA23G1/0009A23G1/32A23G1/48A23V2002/00A23V2200/324A23V2200/14A23V2200/15A23V2200/16A23V2250/21A23V2250/1842A23V2300/24
Inventor 盛清
Owner 黄山市昌臣食品有限公司
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