Method for processing kudzuvine root starch chocolate by utilizing modern refining technology

A technology for chocolate and chocolate sauce, applied in the application, the function of food ingredients, cocoa and other directions, can solve the problems of not enough fine and smooth taste, rough grain of arrowroot chocolate, etc. Effect

Inactive Publication Date: 2019-11-12
湖北钟祥金源食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, how to perfectly dissolve arrowroot powder and chocolate to make arrowroot chocolate to achieve the ideal taste has always been a major problem in the industry
Although some food companies currently use the method of prolonging the fine grinding time to improve the solubility of arrowroot powder and chocolate, the arrowroot chocolate produced by this method has a rough texture and a not smooth and smooth taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: utilize the method for modern refining technology to process arrowroot chocolate, its preparation method is as follows:

[0017] a. Melting of raw materials: Preheat the temperature in the refiner to 53°C, put 200 kg of cocoa liquid mass and 420 kg of cocoa butter substitute into the refiner according to the weight ratio, and completely melt to make chocolate sauce;

[0018] B, coarse grinding: add 380 kilograms of white sugars to the chocolate sauce in the refiner according to the weight ratio and grind, control the heating temperature of the refiner, keep the temperature of the material in the refiner at 42°C, grind for 8 hours, Grinding the particle size of the material in the refiner to 60 microns;

[0019] c, fine grinding: drop 28 kilograms of arrowroot powder, 90 kilograms of whole milk powder and 45 kilograms of whey powder into the fine mill according to the weight ratio, control the heating temperature of the fine mill, make the temperature of th...

Embodiment 2

[0024] Embodiment 2: utilize the method for modern refining technology to process arrowroot chocolate, its preparation method is as follows:

[0025] a. Melting of raw materials: Preheat the temperature in the refiner to 55°C, put 210 kg of cocoa liquid mass and 440 kg of cocoa butter substitute into the refiner according to the weight ratio, and completely melt to make chocolate sauce;

[0026] B, coarse grinding: add 400 kilograms of white sugar to the chocolate sauce in the refiner according to the weight ratio and grind, control the heating temperature of the refiner, keep the temperature of the material in the refiner at 43°C, grind for 9 hours, Grinding the particle size of the material in the refiner to 55 microns;

[0027] c, fine grinding: drop 31 kilograms of arrowroot powder, 100 kilograms of whole milk powder and 50 kilograms of whey powder into the fine mill according to the weight ratio, control the heating temperature of the fine mill, make the temperature of th...

Embodiment 3

[0032] Embodiment 3: utilize the method for modern refining technology to process arrowroot chocolate, its preparation method is as follows:

[0033] a. Melting of raw materials: preheat the temperature in the refiner to 58°C, put 220 kg of cocoa liquid mass and 460 kg of cocoa butter substitute into the refiner according to the weight ratio, and completely melt to make chocolate sauce;

[0034] b, coarse grinding: add 420 kg of white sugar to the chocolate sauce in the fine grinder according to the weight ratio and grind, control the heating temperature of the fine grinder, keep the temperature of the material in the fine grinder at 45 ° C, grind for 10 hours, Grinding the particle size of the material in the refiner to 50 microns;

[0035] c, fine grinding: drop 35 kilograms of kudzu powder, 110 kilograms of whole milk powder and 55 kilograms of whey powders into the fine grinding machine according to the weight ratio, control the heating temperature of the fine grinding mac...

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Abstract

The invention discloses a method for processing kudzuvine root starch chocolate by utilizing a modern refining technology. The making method includes the following steps: a, performing raw material melting; b, performing coarse grinding; c, performing fine grinding; d, performing primary refining; e, performing secondary refining; f, performing temperature adjustment; and g, performing pouring mold to shape. The advantages of the method are as follows: kudzuvine root starch and chocolate can be perfectly fused; and through the mutual matching of the nutrient compositions of the kudzuvine rootstarch and the nutrient compositions of the chocolate, good nourishing and health care effects on human bodies can be achieved, and enough heat can be provided for the human bodies, so that diversified dietary needs of modern social people can be fully satisfied.

Description

technical field [0001] The present invention relates to the technical field of food production technology, more specifically relates to the technical field of chocolate production technology. Background technique [0002] Gefen, also known as kudzu root powder, is the starch obtained by grinding the roots of the leguminous plants Pueraria mirifica and kudzu vine. Gefen contains 12% flavonoids, such as puerarin, daidzein, peanut and other nutrients, as well as protein, amino acid, sugar and minerals such as iron, calcium, copper and selenium necessary for the human body. It is suitable for all ages It has the reputation of "Millennium Ginseng". It has the functions of clearing heat and detoxifying, promoting body fluid and quenching thirst, tonifying kidney and spleen, benefiting stomach and calming nerves, clearing heart and eyesight, laxative and sobering up alcohol, etc. It has both medicinal value and nutritional and health care effects. Chocolate is a kind of sweet foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/42
CPCA23G1/42A23G1/48A23V2002/00A23V2200/30A23V2250/18
Inventor 邬广华邬广祥
Owner 湖北钟祥金源食品股份有限公司
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