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A technology of chocolate and prebiotics, applied in cocoa, the function of food ingredients, food science, etc., can solve the problems of inability to improve digestive function, no functional application, easy to get dental caries, etc., to reduce sweetness, enhance immunity, Avoid the effect of gaining weight
Inactive Publication Date: 2018-05-04
杨玉祥
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Abstract
Description
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Problems solved by technology
Chocolate is a high-calorie food. Existing chocolates are high in sweetness, high in calories, and prone to tooth decay. They cannot improve digestion and have no functional applications. They are just ordinary syrups made from sugar. Boiling, the temperature is not well controlled and it is easy to zoom. In this case, it cannot be used, and it is a waste of time
Method used
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Effect test
Embodiment 1
[0025] A kind of prebiotic chocolate is made up of following components according to weight fraction:
[0026] 300 parts of dark chocolate, 5 parts of prebiotic additives, 100 parts of whipped cream, 10 parts of butter, 5 parts of dried orange peel, 5 parts of Cointreau.
[0027] The prebiotic additive is mainly composed of maltose oligosaccharide, erythritol, raffinose, gentiooligosaccharide and isomaltulose in a weight ratio of 5-8:4-7:1-4:3-7:1 -3 mix made.
[0028] Concrete preparation method steps are as follows:
[0029] 1) Weighing various components according to the amount, and finely grinding the dark chocolate under the condition of 45° C., the fineness of fine grinding is 25 μm;
[0030] 2) keep the finely ground dark chocolate at 45°C for 12 hours;
[0031] 3) pour the dark chocolate paste after heat preservation into the mold under the condition of 32 ℃, cool and form, and make chocolate finished product;
[0032] 4) Melt the finished chocolate product at 45°C...
Embodiment 2
[0040] A kind of prebiotic chocolate is made up of following components according to weight fraction:
[0041] 400 parts of dark chocolate, 4 parts of prebiotic additives, 110 parts of light cream, 20 parts of butter, 7 parts of dried orange peel, 10 parts of Cointreau.
[0042] The prebiotic additive is mainly composed of maltose oligosaccharide, erythritol, raffinose, gentiooligosaccharide and isomaltulose in a weight ratio of 5-8:4-7:1-4:3-7:1 -3 mix made.
[0043] Concrete preparation method steps are as follows:
[0044] 1) Weighing various components according to the amount, and finely grinding the dark chocolate under the condition of 48°C, the fineness of fine grinding is 25 μm;
[0045] 2) keep the finely ground dark chocolate at 45°C for 12 hours;
[0046] 3) pour the dark chocolate paste after heat preservation into the mold under the condition of 32 ℃, cool and form, and make chocolate finished product;
[0047] 4) Melt the finished chocolate product at 45°C an...
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Abstract
The invention discloses prebiotics chocolate. The prebiotics chocolate is characterized in that the prebiotics chocolate comprises the following components in parts by weight: 300 to 500 parts of black chocolate, 3 to 5 parts of a prebiotics additive, 100 to 120 parts of unsalted butter, 10 to 30 parts of butter, 5 to 10 parts of dry orange peel and 5 to 15 parts of Cointreau, wherein the prebiotics additive is mainly prepared by mixing maltose oligosaccharide, erythritol, raffinose, gentiooligosaccharide and isomaltulose according to the mass ratio of (5 to 8):(4 to 7):(1 to 4):(3 to 7):(1 to3). According to the prebiotics chocolate prepared in the invention, the sweetness is effectively reduced, the digestive function is improved, the floras of intestines and stomach are adjusted bidirectionally, the absorption for calcium is promoted, the immunity is enhanced, the blood fat and cholesterol are lowered, the prebiotics chocolate is resistant to saprodontia and low in heat, mineral substance absorption and microbiological synthesis are promoted, the rebiotics chocolate has the functions of beautifying, skin care, body fitting and the like, and people avoid from getting fat while enjoying delicious food.
Description
technical field [0001] The invention relates to the technical field of food and its preparation technology, in particular to a prebiotic chocolate. Background technique [0002] In modern society, the variety of leisure food is more and more abundant, people's requirements for taste and taste are getting higher and higher, and the awareness of health care is getting stronger and stronger. As a very popular snack food, chocolate also needs to be constantly improved in its taste and taste. Chocolate is a high-calorie food. Existing chocolates are high in sweetness, high in calories, and prone to tooth decay. They cannot improve digestion and have no functional applications. They are just ordinary syrups made from sugar. Boiling, the temperature is not well controlled and it is easy to zoom. In this case, it cannot be used, and it is a waste of time. [0003] A prebiotic is a dietary supplement, a non-digestible food ingredient that beneficially affects the host by selectivel...
Claims
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Application Information
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