Chocolate coating machine product and preparation method thereof

A technology of chocolate and machine-made products, which is applied in the direction of food ingredients, the function of food ingredients, and food ingredients as taste improvers, etc. It can solve the problems of greasy mouth and low nutritional value of chocolate, so as to increase food value and nutritional value , the effect of convenient operation

Pending Publication Date: 2020-12-22
泰州金诚制药机械有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a chocolate coating machine product and its preparation method, which

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The embodiment of the present invention provides a chocolate coating machine product, comprising the following components by weight: 25 parts of cocoa butter, 10 parts of cocoa mass, 7 parts of lactose, 10 parts of milk, 1-part of cocoa powder, 10 parts of tea polyphenols, nuts Kernel 5-parts, fruit and vegetable crisp 5 parts, xylitol 11 parts.

[0031] Wherein the milk is yoghurt.

[0032] A method for preparing a chocolate coating machine product, comprising the following specific preparation steps:

[0033] S1. Pretreatment: Put the nut kernels and fruit and vegetable crisps into a crusher for crushing, and obtain a particle mixture after crushing, then collect the particle mixture, and place it in a dry environment for disinfection and sterilization;

[0034] S2. Chocolate pulp processing: heat and melt cocoa butter, cocoa pulp, and cocoa powder according to the proportion, and obtain chocolate pulp after heating and melting, then put lactose, milk, and lecithin i...

Embodiment 2

[0046] The embodiment of the present invention provides a chocolate coating machine product, comprising the following composition in parts by weight: 27 parts of cocoa butter, 12 parts of cocoa pulp, 9.5 parts of lactose, 15 parts of milk, 3.5 parts of cocoa powder, 15 parts of tea polyphenols, nuts 7 parts, lecithin 0.25 parts, fruit and vegetable crisp 7 parts, xylitol 12 parts.

[0047] Wherein the milk is yoghurt.

[0048] A method for preparing a chocolate coating machine product, comprising the following specific preparation steps:

[0049] S1. Pretreatment: Put the nut kernels and fruit and vegetable crisps into a crusher for crushing, and obtain a particle mixture after crushing, then collect the particle mixture, and place it in a dry environment for disinfection and sterilization;

[0050] S2. Chocolate pulp processing: heat and melt cocoa butter, cocoa pulp, and cocoa powder according to the proportion, and obtain chocolate pulp after heating and melting, then put ...

Embodiment 3

[0062] The embodiment of the present invention provides a chocolate coating machine product, comprising the following composition in parts by weight: 30 parts of cocoa butter, 15 parts of cocoa pulp, 12 parts of lactose, 20 parts of milk, 16 parts of cocoa powder, 20 parts of tea polyphenols, nuts 9 parts, 0.5 parts of lecithin, 9 parts of fruit and vegetable crisps, and 15 parts of xylitol.

[0063] Wherein the milk is a mixture of yogurt and pure milk.

[0064] A method for preparing a chocolate coating machine product, comprising the following specific preparation steps:

[0065] S1. Pretreatment: Put the nut kernels and fruit and vegetable crisps into a crusher for crushing, and obtain a particle mixture after crushing, then collect the particle mixture, and place it in a dry environment for disinfection and sterilization;

[0066] S2. Chocolate pulp processing: heat and melt cocoa butter, cocoa pulp, and cocoa powder according to the proportion, and obtain chocolate pulp a...

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Abstract

The invention provides a chocolate coating machine product and a preparation method thereof, and relates to the field of food preparation. The chocolate coating machine product comprises the followingcomponents of, in parts by weight, 25-30 parts of cocoa butter, 10-15 parts of cocoa pulp, 7-12 parts of lactose, 10-20 parts of milk, 1-6 parts of cocoa powder, 10-20 parts of tea polyphenol, 5-9 parts of nut meat, 0-0.5 part of lecithin, 5-9 parts of fruit and vegetable crisp chips and 11-15 parts of xylitol, wherein the milk is one or a mixture of yoghurt and pure milk. By adding the tea polyphenol into chocolate, the chocolate product has certain health-care effects of resisting oxidation, reducing blood sugar, aiding digestion and the like so that the edible value of the chocolate can beincreased, and meanwhile, the greasy degree of the chocolate is reduced.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a chocolate coating machine product and a preparation method thereof. Background technique [0002] Chocolate is prepared by mixing various raw materials during the production process. It not only has a delicate and sweet taste, but also has a strong aroma. Chocolate can be eaten directly, and can also be used to make cakes, ice cream, etc., because chocolate is very popular because of its unique taste. [0003] For now, most of the chocolates on the market have low nutritional value, and it is easy to feel greasy after eating. Tea polyphenols are substances extracted from tea leaves. Tea polyphenols have excellent health benefits, and can also promote digestion, which can reduce the greasy feeling of chocolate in use. Therefore, a tea polyphenols containing tea polyphenols is proposed Chocolate products. Contents of the invention [0004] (1) Solved technical probl...

Claims

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Application Information

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IPC IPC(8): A23G1/36A23G1/40A23G1/46A23G1/48A23G1/54
CPCA23G1/36A23G1/40A23G1/46A23G1/48A23G1/54A23V2002/00A23V2200/30A23V2200/328A23V2200/32A23V2200/14A23V2250/2132A23V2250/214
Inventor 徐军徐书忠贺增贵
Owner 泰州金诚制药机械有限公司
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