Fruit chocolate

A technology of chocolate and chocolate paste, which is applied in food preservation, cocoa, food science, etc., can solve the problems of not conforming to the concept of healthy diet, troublesome storage of chocolate, short shelf life, etc., to increase the shelf life, protect the cardiovascular system, and reduce stable blood sugar. Effect

Pending Publication Date: 2019-05-03
襄阳市金煌食品有限公司
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The storage of existing chocolate is a troublesome problem: chocolate without added preservatives, especially handmade chocolate, has a very short shelf life, and some even have a shelf life of only 6 weeks
Chocolate with preservatives is not in line with modern people's concept of healthy eating

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
  • Fruit chocolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Chocolate Ingredients:

[0051] Fruit powder 6kg Whole milk powder 10kg

[0052] Cocoa butter substitute 39kg

[0053] Lecithin 1kg Trehalose 30kg

[0054] Whey powder 2kg

[0055] Described fruit powder is mango powder 2kg, apple powder 4kg.

[0056] The making method of fruit function chocolate comprises the steps:

[0057] (1) 24kg of fresh mangoes and 48kg of apple slices were soaked in a trehalose solution with a concentration of 15% for 1.5 hours, and then the fruits were taken out.

[0058] (2) Put the fruit after taking out described in (1) into a freeze dryer to make fruit powder

[0059] (3) Put the fruit powder and all oils, sugar, whole milk powder, and whey powder described in (2) into the refiner

[0060] (4) Refining, the chocolate slurry was finely ground in a refiner for 11 hours, and the fineness of the chocolate slurry reached 32 microns. The temperature of the refiner is 37°C and the ambient humidity is less than 65RH%.

[0061] (5) Put the p...

Embodiment 2

[0076] Embodiment 2: a kind of fruit chocolate is made of the following components of each parts by weight:

[0077] 27 servings of fruit powder (including 12 servings of cantaloupe and 15 servings of pear); 13 servings of whole milk powder;

[0078] 41 parts of cocoa butter; 1.1 parts of lecithin; 31 parts of trehalose; 3.5 parts of whey powder.

[0079] The preparation method is the same as in Example 1, wherein the temperature of the refiner is 37° C. and the mixture is stirred for 17 hours.

Embodiment 3

[0080] Embodiment 3: a kind of fruit chocolate is made of the following components of each parts by weight:

[0081] 8 parts of fruit powder (including 2 parts of strawberries, 3 parts of apples, and 3 parts of bananas); 11 parts of whole milk powder; 51 parts of cocoa butter; 0.92 parts of lecithin; 32 parts of trehalose;

[0082] 2.8 parts of whey powder.

[0083] Preparation method is the same as embodiment 1

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 functional chocolate better in health preservation, healthier and delicately fragrant in taste. According to the formula of the functional chocolate, fruit powder, trehalose andthe like, after special treatment, are added and combined with cocoa butter and / or cocoa butter replacers, so that the chocolate not only contains appropriate calorie and but also provides various nutrient substances beneficial for human bodies.

Description

technical field [0001] The invention belongs to the technical field of nutritious functional foods, and in particular relates to fruit chocolate and chocolate paste which are rich in nutrition and have the function of dietotherapy and health care, and a preparation method of the chocolate and chocolate paste. Background technique [0002] At present, chocolate varieties are rich and varied on the market, and the prior art is processed from cocoa butter or cocoa butter substitutes, sucrose and the like. However, the current mainstream chocolate contains too much sugar. Although it can provide a lot of calories, eating a lot of it will cause obesity, induce cardiovascular disease, and affect health. Under the situation that the concept of healthy diet is deeply rooted in the hearts of the people, it is necessary to redesign the chocolate formula, improve the nutritional structure of chocolate and strengthen the health care effect under the condition of adding functional ingred...

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): A23G1/48A23G1/40A23L3/3562
Inventor 刘文东
Owner 襄阳市金煌食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap