Chocolate product containing rice germ and production method thereof

A technology of rice germ and production method, which is applied in the directions of food ingredients as antioxidants, food preservation, food ingredients, etc., can solve problems such as difficulty in generating economic benefits, and achieve the effects of inhibiting malignant cholesterol, reducing negative effects, and delaying oxidation.

Inactive Publication Date: 2017-09-08
NANJING UNIV OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of rice milling, the rice germ is discarded or used as animal feed after falling off with the rice husk and bran, which is difficult to produce economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0024] According to the weight of raw materials, get 8 parts of cocoa powder, 2 parts of rice germ powder, 40 parts of dark chocolate pieces, and 60 parts of white chocolate pieces.

[0025] The dark chocolate block is made of the following raw materials in parts by weight: 110 parts of cocoa mass, 10 parts of cocoa butter, 40 parts of white sugar and 20 parts of whipping cream. The white chocolate block is made of the following raw materials in parts by weight: 140 parts of cocoa butter, 44 parts of light cream, 60 parts of sweet milk powder and 60 parts of white sugar. The detailed production method is as follows.

[0026] (1) Screen the rice bran through a 30-mesh sieve to remove part of the bran; separate and remove the upper layer of rice husk after shaking; immerse the remaining mixture in 70-90g / L edible salt solution for a separation to remove the bran on the water surface; take out the broken rice and rice at the bottom Germ, immersed in 170~200g / L edible salt soluti...

Embodiment example 2

[0030] Implementation example 2: by weight of the total raw materials, get 8 parts of cocoa powder, 18 parts of rice germ powder, 40 parts of dark chocolate pieces, and 60 parts of white chocolate pieces. Other steps are the same as in Example 1.

Embodiment example 3

[0031] Implementation example 3: by weight of the total raw materials, get 12 parts of cocoa powder, 2 parts of rice germ powder, 40 parts of dark chocolate pieces, and 60 parts of white chocolate pieces. Other steps are the same as in Example 1.

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PUM

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Abstract

The invention provides a chocolate product containing rice germ and a production method thereof and belongs to the technical field of food processing. The chocolate product containing the rice germ is prepared from the raw materials of, by weight part, 8-12 parts of cocoa powder, 2-18 parts of rice germ flour, 40 parts of dark chocolate bars and 60-80 parts of white chocolate bars. According to the chocolate product containing the rice germ, the added rice germ is rich in nutrients such as protein, high-quality fat and mineral substance; moderate intake of high-content materials contained in the rice germ such as vitamin E, choline, inositol and cellulose can to a certain extent promote body fat metabolism, reduce cholesterol, prevent problems such as diabetes, obesity and constipation and reduce negative effects of traditional chocolate on human body. The chocolate product containing the rice germ is rich in nutrition, smooth in taste, sweet in flavor and easy to carry, and meanwhile, is a healthy novel functional food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a candy that can strengthen the nutritional value of chocolate, relieve discomfort after eating and reduce oil oxidation during storage, that is, a chocolate product containing rice germ and a production method thereof. Background technique [0002] Chocolate is a kind of candy made of cocoa butter, cocoa beans, whole milk powder, soybean lecithin, white granulated sugar, food flavoring, etc. as the main raw materials. Chocolate has a smooth and delicate taste, rich and mellow taste, and is loved by people of all ages. The market scale is huge and the development potential is high. But chocolate itself is a high-calorie, high-fat, high-sugar food, too much intake can lead to a series of problems. With the improvement of social living standards, people gradually consume too much sugar and oil, and the incidence of obesity and diabetes is also increasing. Tra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/42A23L3/3463
CPCA23G1/48A23G1/42A23L3/3463A23V2002/00A23V2200/02A23V2200/3262A23V2200/32A23V2200/328A23V2200/332
Inventor 谢骏琦曹崇江沈婷时优王琴琴史冰清李任怡
Owner NANJING UNIV OF FINANCE & ECONOMICS
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