Preparation method of pure-butter and sugar-free dark chocolate with anti-oxidation and anti-aging effects
A dark chocolate, anti-oxidation technology, applied in the direction of cocoa, food ingredients, food ingredients containing natural extracts, etc., can solve the problems of single function of chocolate, elevated blood sugar and blood lipids, high sugar in chocolate, etc., to achieve good absorbability, Good eating effect and delicate taste
Inactive Publication Date: 2019-07-16
安徽乐氏食品有限公司
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The invention discloses a preparation method of pure-butter and sugar-free dark chocolate with anti-oxidation and anti-aging effects and relates to the technical field of chocolate production. The preparation method comprises the following steps: step 1, adding a cocoa butter material to a hydrogenation reactor, performing hydrogenation refining on the cocoa butter material, and finally, removinglight components by flash evaporation to obtain treated cocoa butter; step 2, adding the cocoa butter to a thermal insulation container to be molten; step 3, adding the molten cocoa butter to a refiner to be ground; step 4, transferring ground chocolate paste to a high-speed shear emulsifying machine to be concentrated under reduced pressure; step 5, transferring the sheared chocolate paste to a stirring device to be stirred; step 6, then pouring the chocolate paste into a mold, and performing cooling molding to prepare chocolate material blocks; and step 7, packaging and storing the chocolatematerial blocks. The preparation method can improve oxidation resistance by cooperation of all components and processes.
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Property | Measurement | Unit |
Thickness | 1.0 ~ 2.0 | mm |
Length | 5.0 ~ 10.0 | mm |
Particle size | <= 3.0 | mm |
tensile | MPa | |
Particle size | Pa | |
strength | 10 |
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