Sugar substitute chocolate with coffee flavor and preparation technology of sugar substitute chocolate

A preparation process, chocolate technology, applied in cocoa, food science, application, etc., can solve problems such as physical burden, reduce sugar intake, and maintain the effect of sweetness

Pending Publication Date: 2020-06-23
SMILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] All kinds of chocolate use granulated sugar as the basic raw material, and the general content is about 50%. Love to eat sweets but are afraid of getting fat is the trouble of many people, especially female friends are fond of "desserts", but too much calories cause a burden on the body,

Method used

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  • Sugar substitute chocolate with coffee flavor and preparation technology of sugar substitute chocolate
  • Sugar substitute chocolate with coffee flavor and preparation technology of sugar substitute chocolate
  • Sugar substitute chocolate with coffee flavor and preparation technology of sugar substitute chocolate

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Embodiment Construction

[0032] The technical solution of this patent will be further described in detail below in conjunction with specific embodiments.

[0033] A coffee-flavored sugar substitute chocolate, comprising the following components by weight percentage:

[0034]

[0035] Among them, cocoa butter is used as the continuous phase of chocolate, giving chocolate hardness, texture and melting properties and reducing viscosity; cocoa powder is used to enhance color and aroma, lecithin is used to reduce viscosity during conching, and vanillin is used to enhance aroma and aroma. Flavor;

[0036] Mogroside, also known as mogroside (or Luo Han Guo sweet), is extracted from the special economic plant in Guangxi - Luo Han Guo. Its sweetness is 300 times that of sucrose, and its calories are zero. Efficacy, prevent obesity, constipation, diabetes and so on. Mogroside is safe and non-toxic as a food. It is stipulated in the national mandatory standard "GB2760 Food Additive Use Standards" that Mogro...

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Abstract

The invention discloses sugar substitute chocolate with coffee flavor and a preparation technology of the sugar substitute chocolate. The sugar substitute chocolate comprises components in percentageby weight as follows: 27.3% of mogroside, 34.2% of cocoa mass, 23.8% of deodorized cocoa butter, 9.5% of cocoa powder, 0.2% of phospholipid, 0.05% of vanillin and 5.0% of ground coffee. The preparation technology of the sugar substitute chocolate with the coffee flavor comprises following steps: weighing: various raw materials are weighed according to the formula; grinding; refining; temperature adjustment; forming: after chocolate cream is subjected to proper temperature adjustment, immediate forming can be performed in good time and oat is added; and storage: the product is required to be stored under the temperature-control and humidity-control conditions. The mogroside is taken as sugar substitute to replace white granulated sugar to be applied to chocolate, sweet taste of the chocolate is preserved, intake of sugar can be reduced, and the sugar substitute chocolate further has a healthcare function.

Description

technical field [0001] The invention relates to the field of chocolate processing, in particular to coffee-flavored sugar substitute chocolate and a preparation process thereof. Background technique [0002] Chocolate is a sweet food made from cocoa mass and cocoa butter. It not only tastes delicate and sweet, but also has a strong aroma. Chocolate can be eaten directly or used to make cakes, ice cream, etc. On the romantic Valentine's Day, it is an indispensable protagonist to express love. [0003] Chocolate is small in size, high in heat, sweet and delicious. Studies have found that chocolate contains antioxidants contained in red wine. Chocolate is chocolate, which is a transliteration of chocolate, and many people confuse it. [0004] All kinds of chocolate use granulated sugar as the basic raw material, and the general content is about 50%. Love to eat sweets but are afraid of getting fat is the trouble of many people, especially female friends are fond of "desserts...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/30A23G1/36A23G1/40A23G1/48
CPCA23G1/30A23G1/36A23G1/40A23G1/48
Inventor 周晋王川朱子迪
Owner SMILE FOOD
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