Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Temperature-resistant probiotic chocolate product and preparation method thereof

A technology for warming probiotics and chocolate, applied in the field of probiotic chocolate products and their preparation, can solve the problems of incomparability, etc., and achieve the effects of fine taste, improved stability, and rich market product types

Pending Publication Date: 2019-03-19
HANGZHOU GRAND BIOLOGIC PHARMA INC
View PDF5 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The milk-flavored candy product of this patent adds a mixture containing chocolate-compatible fats, such as palm oil containing saturated fatty acids and partially hydrogenated vegetable oils and other cocoa butters, which enhances the temperature resistance of chocolate to a certain extent, but it is different from other Natural and healthy chocolate made from natural cocoa butter is not the same and not comparable
[0014] Based on the above, there is a demand for probiotic chocolate with strong temperature resistance, delicate taste, simple preparation method and long storage time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Temperature-resistant probiotic chocolate product and preparation method thereof
  • Temperature-resistant probiotic chocolate product and preparation method thereof
  • Temperature-resistant probiotic chocolate product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] Raw materials include the following parts by weight:

[0070] 30 parts of cocoa butter, 22 parts of white sugar, 15 parts of cocoa butter, 12 parts of whole milk powder, 6 parts of skimmed milk powder, 5 parts of sorbitol, 5 parts of inulin, 3 parts of fructooligosaccharides, 0.3 parts of phospholipids, 1.7 parts of Lactobacillus acidum, 1 part of pre-coating solution, 10 parts of pre-coating powder, and 0.03 parts of shellac.

[0071] The preparation method of the present invention is as follows:

[0072] 1) Put the cocoa butter and cocoa mass into the dissolving tank respectively, melt at 40°C for 2 hours, then transfer to the fine grinding tank, add auxiliary materials, finely grind, add part of the emulsifier, and continue stirring for 3 minutes to obtain chocolate slurry; then, at 35°C, finely grind for 22 hours, and the finely milled particle size is ≤25 μm; add the remaining emulsifier 0.5 hours before finely milling; then transfer the finely milled chocolate sl...

Embodiment 2

[0085] Raw materials include the following parts by weight:

[0086]30 parts of cocoa butter, 22 parts of white sugar, 15 parts of cocoa butter, 12 parts of whole milk powder, 6 parts of skimmed milk powder, 5 parts of sorbitol, 5 parts of inulin, 3 parts of fructooligosaccharides, 0.3 parts of phospholipids, 1.7 parts of Lactobacillus acidum, 1 part of pre-coating solution, 10 parts of pre-coating powder, and 0.03 parts of shellac.

[0087] The preparation method of the present invention is as follows:

[0088] 1) Put the cocoa butter and cocoa mass into the dissolving tank respectively, melt at 60°C for 3 hours, then transfer to the fine grinding tank, add auxiliary materials, finely grind, add part of the emulsifier, and continue stirring for 5 minutes to obtain chocolate slurry; then, at 44°C, finely grind for 16 hours, and the finely milled particle size is ≤25 μm; add the remaining emulsifier 1 hour before finely milling; then transfer the finely milled chocolate slurry...

Embodiment 3

[0101] 20 parts of cocoa butter, 20 parts of white sugar, 10 parts of cocoa mass, 10 parts of whole milk powder, 5 parts of isomalt, 5 parts of resistant dextrin, 0.3 parts of polyglycerol ricinoleate, 0.2 parts of phospholipids, 1.4 parts of Lactobacillus rhamnosus, 1 part of pre-coating liquid, 15 parts of pre-coating powder, 0.03 parts of shellac.

[0102] The preparation method of the present invention is as follows:

[0103] 1) Put the cocoa butter and cocoa mass into the dissolving tank respectively, melt at 40°C for 2 hours, then transfer to the fine grinding tank, add auxiliary materials, finely grind, add part of the emulsifier, and continue stirring for 3 minutes to obtain chocolate slurry; then, at 35°C, finely grind for 22 hours, and the finely milled particle size is ≤25 μm; add the remaining emulsifier 0.5 hours before finely milling; then transfer the finely milled chocolate slurry to a 30°C insulation cylinder and keep it warm for 24 Hour;

[0104] 2) Take th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method for preparing a temperature-resistant probiotic chocolate product. The method comprises a step of adding probiotics before regulating the temperature of chocolate syrup. The method specifically comprises the following steps: 1) preparing a preliminary mixed solution of the chocolate syrup, accurately grinding the solution, and maintaining the temperature; 2) addingthe temperature-maintained chocolate syrup and temperature-returned probiotic powder in a fine grinder, performing fine grinding, and controlling the fine grinding temperature to be about 28-32 DEG C;3) regulating the temperature of the mixture in the step 2), and controlling the temperature to 27-30 DEG C for 10-15 minutes; 4) preparing a chocolate core from the temperature-regulated mixture inthe step 3); and 5) optionally coating the chocolate core in the step 4), thereby obtaining the product. The temperature-resistant probiotic chocolate chip provided by the invention is intact in texture at a high temperature (37 DEG C), small in probiotic decay, high in temperature resistance and convenient to preserve and eat, so that the consumers can supplement probiotics with health effects while tasting the perfect chocolate snacks, and the market prospects are wide.

Description

technical field [0001] The invention relates to a probiotic chocolate product and a preparation method thereof, in particular to a temperature-resistant probiotic chocolate bean and a preparation method thereof. Background technique [0002] Probiotics are a general term for a class of microorganisms that, after sufficient intake, colonize the human intestinal system to improve the micro-ecological balance and produce definite health effects on the host. In recent years, the concept of natural, healthy, organic, and functional has become the mainstream consumption trend, and probiotics can improve immunity, reduce three highs, improve obesity, improve reproductive health, and protect the liver because of their colonization in the intestinal tract. It has attracted the attention of researchers at home and abroad. At present, probiotic products have appeared on the market, and the dosage forms mainly include powder, tablet, capsule, etc. The product form is relatively single,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G1/42A23G1/54
CPCA23G1/305A23G1/423A23G1/54A23G1/545
Inventor 冯增辉李雪龙闫天文嵇国华
Owner HANGZHOU GRAND BIOLOGIC PHARMA INC
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com