Chocolate and production process thereof

A production process, chocolate technology, applied in the field of food processing, can solve the problems of low nutrition, high calories, high sugar, etc., achieve the effect of rich nutrition, improve the structure of the flora, and reduce the absorption of sugar

Inactive Publication Date: 2018-11-27
益家元品实业(厦门)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet in existing chocolate, its sweetener mainly adopts sucrose (white granulated sugar) etc., all belongs to the unhealthy food of high sugar, hi...

Method used

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  • Chocolate and production process thereof
  • Chocolate and production process thereof
  • Chocolate and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of chocolate, described chocolate is made of sandwich material and chocolate whey,

[0034] Described chocolate whey and filling material component and percentage by weight thereof are:

[0035] Sandwich 15%;

[0036] Chocolate whey 85%;

[0037] Wherein, the sandwich material is the pulp of various fruits and dried fruits; the chocolate whey components and their weight percentages are: 7% cocoa butter, 46% cocoa mass, 32% white sugar, 10.19% dietary fiber, flavor Lansu 0.01%, lecithin 0.5%, L-arabinose 1.3%, xylan 3%.

[0038] Described chocolate comprises the following production steps:

[0039] Step S1: According to the proportion of components, the sandwich material is processed into a fruit material with a diameter of no more than 2mm, and set aside; the sandwich material is selected from dried cranberries. The dietary fiber is apple fiber. The L-arabinose and xylan are crushed and passed through a 110-mesh sieve before use.

[0040] Step S2: Weigh the...

Embodiment 2

[0045] A kind of chocolate, described chocolate is made of sandwich material and chocolate whey,

[0046] Described chocolate whey and filling material component and percentage by weight thereof are:

[0047] Sandwich 15%;

[0048] Chocolate whey 85%;

[0049] Wherein, the sandwich material is the pulp of various fruits and dried fruits; the chocolate whey components and their weight percentages are: 6% cocoa butter, 46% cocoa mass, 32% white sugar, 10.17% dietary fiber, flavor Lansu 0.03%, lecithin 0.5%, L-arabinose 1.3%, xylan 4%.

[0050]Described chocolate comprises the following production steps:

[0051] Step S1: According to the proportion of components, the sandwich material is processed into a fruit material with a diameter of no more than 2mm, and set aside; the sandwich material is selected from dried cranberries. The dietary fiber is apple fiber. The L-arabinose and xylan are crushed and passed through a 110-mesh sieve before use.

[0052] Step S2: Weigh the ...

Embodiment 3

[0057] A kind of chocolate, described chocolate is made of sandwich material and chocolate whey,

[0058] Described chocolate whey and filling material component and percentage by weight thereof are:

[0059] Sandwich 15%;

[0060] Chocolate whey 85%;

[0061] Wherein, the sandwich material is the pulp of various fruits and dried fruits; the chocolate whey components and their weight percentages are: 7% of cocoa butter, 46% of cocoa mass, 32% of white sugar, 7.49% of dietary fiber, aroma Lansu 0.01%, lecithin 0.5%, L-arabinose 2.5%, xylan 4.5%.

[0062] Described chocolate comprises the following production steps:

[0063] Step S1: According to the proportion of components, process the sandwich material into a fruit material with a diameter of no more than 2mm, and set aside; the sandwich material is selected from dried strawberries. The dietary fiber is mushroom fiber. The L-arabinose and xylan are pulverized and passed through a 100-mesh sieve before use.

[0064] Step...

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Abstract

The invention provides chocolate. The chocolate consists of a sandwich material and creamy chocolate. The creamy chocolate and the sandwich material comprise the following components, by weight: 10-15% of the sandwich material; and 85-90% of the creamy chocolate. The sandwich material is pulp of a plurality of fruits and dried fruits. The creamy chocolate comprises the following components, by weight: 5%-7% of cocoa butter, 46%-50% of cocoa liquid blocks, 32%-35% of sucrose, 4%-11% of dietary fibers, 0.01%-0.03% of vanillin, 0.3%-0.5% of lecithin, 1%-4% of L-arabinose, and 3%-6% of xylan. Thechocolate and the production process thereof provided by the invention are introduced the xylan and the L-arabinose. Through specific raw material selection and a proportioning design, the chocolate of the invention has a health care effect, delicate taste, and rich flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to chocolate and a production process thereof. Background technique [0002] With the improvement of residents' living standards, travel and tourism continue to increase, and food consumption concepts and methods are quietly changing. [0003] At present, there are many chocolate products and styles in the market. In the prior art, it is mainly processed from cocoa butter, cocoa liquor and sucrose, and is very popular and loved by people. Yet in existing chocolate, its sweetener mainly adopts sucrose (white granulated sugar) etc., all belongs to the unhealthy food of high sugar, high calorie, low nutrition. Eating it can easily cause obesity, hyperglycemia and other diseases, so it should not be used as food for hyperglycemia patients. Along with economic development, people have put forward higher requirement to the health of food, health care, therefore develop a kind of...

Claims

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Application Information

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IPC IPC(8): A23G1/48
CPCA23G1/48
Inventor 刘新宇胡展嘉
Owner 益家元品实业(厦门)有限公司
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