Low calorie nutritional chocolate

A chocolate and low-calorie technology, applied in the field of chocolate, can solve problems such as unfavorable health and low energy, and achieve the effect of improving high-calorie problems, good taste, delicate and smooth taste

Inactive Publication Date: 2018-10-02
广东展翠食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Consumers are increasingly concerned about the health awareness of low energy and nutrition, and people are more and more worried that chocolate will cause obesity, and it will be detrimental to their own health

Method used

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  • Low calorie nutritional chocolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A low-calorie nutritious chocolate is provided, which is characterized in that it includes the following components, each component is 15-23% by weight: erythritol 15-23%, white sugar 2-7%, anhydrous glucose 8-12%, polydextrose 22~28%, non-dairy creamer 4~6%, bergamot essential oil 0.1~0.6%, bergamot polysaccharide 1~3%, cocoa butter substitute 4.5~8.5%, soybean oil 26~32%, phospholipid 0.8~1.2%, salt 0.15~ 0.25%.

[0031] The bergamot essential oil is obtained by washing the fresh bergamot fruit, cutting it into particles with a diameter of 3-6mm, and extracting it by water distillation.

[0032] The bergamot polysaccharide is obtained by washing the fresh bergamot fruit, cutting it into thin slices with uniform thickness, drying in the sun, crushing and sieving into solid powder, and using this as raw material, ultrasonically assisted extraction, and separation by ethanol precipitation.

[0033] In order to solve the above technical problems, according to another emb...

Embodiment 2

[0035] Provide a kind of preparation method of nutrition chocolate of the first calorie, each component in the raw material is by weight, and described method comprises:

[0036] (1) Mixing of ingredients

[0037] Mix 19% erythritol, 5% white sugar, 9% anhydrous glucose, 25% polydextrose, 5% non-dairy creamer, 2% bergamot polysaccharide, and 0.2% salt;

[0038] (2) Airflow fine powder

[0039] Turn on the airflow fine powder machine, put the mixed material into the lower hopper of the pulverizer several times for pulverization, put the pulverized powder into the snakeskin bag with a built-in film bag, and seal it.

[0040] (3) fine grinding

[0041] Start the fine grinding machine, add 5% cocoa butter substitute, 30.5% soybean oil, 0.3% bergamot essential oil, and 1% phospholipid to the fine grinding tank, and then add the crushed powder; the fine grinding time is 4-6 hours, and the temperature is controlled Between 35°C and 45°C, grind to a fineness of 22~28mm;

[0042] (...

Embodiment 3

[0048] Provide a kind of preparation method of nutrition chocolate of the first calorie, each component in the raw material is by weight, and described method comprises:

[0049] (1) Mixing of ingredients

[0050] Mix 23% erythritol, 5% white sugar, 8% anhydrous glucose, 20% polydextrose, 6% non-dairy creamer, 1.8% bergamot polysaccharide, and 0.2% salt;

[0051] (2) Airflow fine powder

[0052] Turn on the airflow fine powder machine, put the mixed material into the lower hopper of the pulverizer several times for pulverization, put the pulverized powder into the snakeskin bag with a built-in film bag, and seal it.

[0053] (3) fine grinding

[0054] Start the fine grinding machine, add 8% cocoa butter substitute, 26.5% soybean oil, 0.5% bergamot essential oil, and 1% phospholipid to the fine grinding cylinder, and then add the crushed powder; the fine grinding time is 4-6 hours , the temperature is controlled between 35°C and 45°C, and the grinding is until the fineness i...

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Abstract

The invention discloses a low calorie nutritional chocolate. The low calorie nutritional chocolate is characterized by comprising the following components by weight percentage: 15-23% of erythritol, 2-7% of white granulated sugar, 8-12 of anhydrous glucose, 22-28% of polydextrose, 4-6% of non-dairy creamer, 0.1-0.6% of fingered citron essential oil, 1-3% of fingered citron polysaccharide, 4.5-8.5of cocoa butter replacer, 26-32% of soybean oil, 0.8-1.2% of phospholipid, and 0.15-0.25% of salt. The process utilizes airflow micro-crushing and fine grinding technology, and the prepared chocolateis delicate, smooth and good in taste. The whole production process of heat preservation, coating and molding is carried out in a low temperature environment, the beneficial and nutritional ingredients in the raw materials are maximumly retained, and the prepared chocolate has low calorie, delicate and smooth taste, and pure fingered citron fragrance, and also has certain health care function of immunoregulation.

Description

technical field [0001] The present invention relates to a kind of chocolate, especially a kind of low-calorie nutritious chocolate. Background technique [0002] Bergamot fruit is mainly produced in Fujian, Guangdong, Sichuan, Jiangsu and Zhejiang provinces. It is a kind of fruit with the same origin as medicine and food. Its nature and flavor are pungent, bitter, sour and warm. It contains limonene, active polysaccharides, flavonoids and other traditional Chinese medicine ingredients. The volatile oil content in bergamot is very high. The extracted bergamot essential oil contains terpenes, sesquiterpenes, higher alcohols, aldehydes, lipids and other physiologically active substances. , anti-inflammatory and antibacterial and other high medicinal value, it can also play a role in relaxing people and relieving anxiety. It is an important natural fragrance and can be used in food or high-end cosmetics. Bergamot polysaccharide has the effects of immune regulation, anti-tumor, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/40A23G1/48A23G1/36A23G1/34A23G1/32
CPCA23G1/325A23G1/34A23G1/36A23G1/40A23G1/48A23V2002/00A23V2200/324A23V2250/21
Inventor 许剑华黄凯信陈树喜王漫李丹林静群贺豪杰林翔王景春陈彦珊
Owner 广东展翠食品股份有限公司
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