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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The chocolate produced by the existing chocolate production method has a single function, and the chocolate produced is high in sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1:

[0031] A preparation method of pure fat sugar-free dark chocolate with anti-oxidation and anti-aging, comprising the following steps:

[0032] Step 1. Add the cocoa butter raw material to the hydrogenation reactor. A first catalyst bed and a second catalyst bed are arranged from top to bottom in the hydrogenation reactor, and the second catalyst bed is filled with a hydrogenation catalyst It is more acidic than the hydrogenation catalyst filled on the first catalyst bed; the cocoa butter material flows from top to bottom through the first catalyst bed and the second catalyst bed for hydrorefining, and finally the light is removed by flash evaporation. Cocoa butter with processed components;

[0033] Step 2. Add the treated cocoa butter to a heat preservation container for melting, and the melting temperature is 55°C to make the cocoa butter fully melt;

[0034] Step 3. Add the melted cocoa butter to a refiner for grinding, and keep the grinding temperature at 45°C...

Example Embodiment

[0047] Example 2:

[0048] A preparation method of pure fat sugar-free dark chocolate with anti-oxidation and anti-aging, comprising the following steps:

[0049] Step 1. Add the cocoa butter raw material to the hydrogenation reactor. A first catalyst bed and a second catalyst bed are arranged from top to bottom in the hydrogenation reactor, and the second catalyst bed is filled with a hydrogenation catalyst It is more acidic than the hydrogenation catalyst filled on the first catalyst bed; the cocoa butter material flows from top to bottom through the first catalyst bed and the second catalyst bed for hydrorefining, and finally the light is removed by flash evaporation. Cocoa butter with processed components;

[0050] Step 2. Add the processed cocoa butter to a heat preservation container for melting, and the melting temperature is 45°C to make the cocoa butter fully melt;

[0051] Step 3. Add the melted cocoa butter to a refiner for grinding, and keep the grinding temperature at 50...

Example Embodiment

[0064] Example 3:

[0065] A preparation method of pure fat sugar-free dark chocolate with anti-oxidation and anti-aging, comprising the following steps:

[0066] Step 1. Add the cocoa butter raw material to the hydrogenation reactor. A first catalyst bed and a second catalyst bed are arranged from top to bottom in the hydrogenation reactor, and the second catalyst bed is filled with a hydrogenation catalyst It is more acidic than the hydrogenation catalyst filled on the first catalyst bed; the cocoa butter material flows from top to bottom through the first catalyst bed and the second catalyst bed for hydrorefining, and finally the light is removed by flash evaporation. Cocoa butter with processed components;

[0067] Step 2. Add the processed cocoa butter to a heat preservation container for melting, and the melting temperature is 50°C to make the cocoa butter fully melt;

[0068] Step 3. Add the melted cocoa butter to a refiner for grinding, and keep the grinding temperature at 55...

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Abstract

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.

Description

[0001] Technical field: [0002] The invention relates to the technical field of chocolate production, in particular to a preparation method of pure fat-free sugar-free dark chocolate with anti-oxidation and anti-aging properties. [0003] Background technique: [0004] Chocolate is a relatively common snack food in daily life, and its delicate taste is very popular. Dark chocolate is harder and slightly bitter. It generally refers to chocolate with a cocoa solids content between 70% and 99%, or a milk content of less than 12%. [0005] The chocolate produced by the existing chocolate production method has a single function, and the chocolate produced is high in sugar and calories, which brings consumers the trouble of obesity, blood sugar, and blood lipid elevation caused by eating too much or eating too often. [0006] Invention content: [0007] The technical problem to be solved by the present invention is to overcome the existing technical defects and provide a method fo...

Claims

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Application Information

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IPC IPC(8): A23G1/42A23G1/48
CPCA23G1/42A23G1/48A23V2002/00A23V2200/302A23V2200/30A23V2250/1842A23V2250/20A23V2250/2124
Inventor 吕小强
Owner 安徽乐氏食品有限公司
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