Flavored black chocolate and production method thereof

A dark chocolate and flavor technology, applied in the direction of food ingredients as taste improver, cocoa, food ingredients, etc., can solve the problems of limited popularity and bitter taste of dark chocolate, avoid stomach pain, promote new production, The effect of reducing grease migration

Inactive Publication Date: 2020-04-14
安徽省甘滋罗生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although dark chocolate has good health effects, excessive dark chocolate can cause adverse reactions such as stomachache, abdominal distension or diarrhea, and the taste of existing dark chocolate is bitter, so its popularity is limited

Method used

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  • Flavored black chocolate and production method thereof
  • Flavored black chocolate and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A flavored dark chocolate is made from the following parts by weight: 500 parts by weight of cocoa butter, 150 parts by weight of cocoa powder, 5 parts by weight of coconut oil, 3 parts by weight of linseed oil, 2 parts by weight of walnut oil, and immobilized lipase 6 parts by weight, 25 parts by weight of fruit pulp (10 parts by weight of apple pulp, 5 parts by weight of yellow peach pulp, 2 parts by weight of pitaya pulp, 3 parts by weight of plum pulp, 5 parts by weight of diced strawberry), 12 parts by weight of petals (osmanthus flower petals) 3 parts by weight, 2 parts by weight of magnolia petals, 1 part by weight of peach petals, 5 parts by weight of camellia petals, 1 part by weight of cockscomb petals), 20 parts by weight of lactose, 30 parts by weight of honey, 5 parts by weight of compressed carbon dioxide, 5 parts by weight of probiotics (consisting of Bacillus, Clostridium butyricum, Bifidobacterium and yeast in a weight ratio of 1:0.2:0.5:1.2), 2 parts by...

Embodiment 2

[0038] A flavored dark chocolate is made from the following parts by weight: 500 parts by weight of cocoa butter, 180 parts by weight of cocoa powder, 5 parts by weight of coconut oil, 3 parts by weight of castor oil, 4 parts by weight of olive oil, 5 parts by weight of immobilized lipase Parts by weight, 45 parts by weight of fruit pulp (10 parts by weight of apple pulp, 3 parts by weight of grapefruit pulp, 10 parts by weight of banana pulp, 5 parts by weight of hawthorn pulp, 5 parts by weight of diced strawberries, 2 parts by weight of pineapple pulp, 5 parts by weight of mango pulp , 5 parts by weight of cherry tomatoes pulp), 20 parts by weight of petals (5 parts by weight of peony petals, 2 parts by weight of rose petals, 5 parts by weight of chrysanthemum petals, 3 parts by weight of wisteria petals, 2 parts by weight of orchid petals, 3 parts by weight of golden and silver petals parts), 15 parts by weight of lactose, 45 parts by weight of honey, 8 parts by weight of c...

Embodiment 3

[0047] A flavored dark chocolate is made from the following parts by weight: 500 parts by weight of cocoa butter, 120 parts by weight of cocoa powder, 5 parts by weight of linseed oil, 3 parts by weight of castor oil, 6 parts by weight of immobilized lipase, and fruit pulp 15 parts by weight (10 parts by weight of apple pulp, 5 parts by weight of avocado pulp), 8 parts by weight of petals (2 parts by weight of osmanthus petals, 3 parts by weight of cockscomb petals, 3 parts by weight of gardenia petals), 40 parts by weight of lactose, 20 parts by weight of honey parts, 3 parts by weight of compressed carbon dioxide, 6.8 parts by weight of probiotics (consisting of Bacillus, Clostridium butyricum, Bifidobacterium and yeast in a weight ratio of 1:0.3:0.6:1.8), 2 parts by weight of chitosan, tea 5 parts by weight of polyphenols, 25 parts by weight of nut particles (15 parts by weight of chopped hazelnuts, 5 parts by weight of chopped almonds, 5 parts by weight of chopped macadamia...

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Abstract

The invention relates to the technical field of flavored black chocolates, in particular to flavored black chocolate and a production method thereof. The flavored black chocolate comprises the following substances in parts by weight: 500 parts by weight of cocoa butter, 100 to 200 parts by weight of cocoa powder, 5 to 15 parts by weight of vegetable oil, 3 to 8 parts by weight of immobilized lipase, 10 to 50 parts by weight of fruit pulp, 5 to 25 parts by weight of petals, 10 to 55 parts by weight of lactose, 15 to 60 parts by weight of honey, 1 to 10 parts by weight of compressed carbon dioxide, 3 to 8 parts by weight of probiotics, 1 to 4 parts by weight of chitosan, 3 to 12 parts by weight of tea polyphenol, 10 to 30 parts by weight of nut granules, 5 to 15 parts by weight of oat, 2 to6 parts by weight of lecithin, 0.1 to 0.6 part by weight of a beta-sitosterol preparation and 0.1-0.5 part by weight of a gamma-oryzanol preparation. The black chocolate provided by the invention notonly has rich nutrition, but also has crisp and refreshing mouthfeel in mouth and smooth, soft, glutinous and fragrant mouthfeel in the mouth, and the pulp, fresh flowers and crushed nuts mingled in the black chocolate endow the chocolate with fragrant and crisp mouthfeel.

Description

technical field [0001] The invention relates to the technical field of chocolate and its preparation, in particular to a flavored dark chocolate. Background technique [0002] Dark chocolate is pure chocolate, with high hardness and slight bitterness. Generally, it refers to chocolate with cocoa solids content between 70% and 99%, or chocolate with milk content less than 12%. Dark chocolate is low in fat. Compared with milk chocolate (dark chocolate has 24 grams of fat per 100 grams, while milk chocolate has 33 grams), and dark chocolate contains less salt (12 mcg vs 84 mcg) and more sugar (64 g vs 55 g). [0003] Studies have found that moderate consumption of dark chocolate has the following benefits: 1. It can increase the antioxidant constituents of flavonoids in the blood, which can resist fat deposition and inflammation, and the resulting infection caused by heart disease, stroke and other vascular diseases; 2. Can Improve the body's antioxidant level; 3. It can incre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/42A23G1/40A23G1/32
CPCA23G1/48A23G1/42A23G1/423A23G1/40A23G1/32A23G1/325A23V2002/00A23V2200/14A23V2200/16A23V2200/324A23V2200/30A23V2250/11A23V2250/1842A23V2250/2132A23V2250/21372A23V2250/214A23V2250/511A23V2250/612
Inventor 许明发龙子江
Owner 安徽省甘滋罗生物科技股份有限公司
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