Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Probiotic filled chocolate candy and preparation method thereof

A chocolate and probiotic technology, applied in the preservation of food ingredients as anti-microbial, food preservation, food science, etc., can solve the problems of mold growth and shorten the storage time of chocolate candies, and achieve changes in permeability and inhibition of mold protein synthesis. Effect

Inactive Publication Date: 2021-04-06
JIESHOU ZHAOLONG FOOD
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chocolate candy itself has a good antiseptic effect, but after a period of time, mold will still appear, which reduces the storage time of chocolate candies

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Probiotic filled chocolate candy and preparation method thereof
  • Probiotic filled chocolate candy and preparation method thereof
  • Probiotic filled chocolate candy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A probiotic-infused chocolate candy, made of the following raw materials in parts by weight: 50 parts of cocoa powder, 3 parts of freeze-dried probiotic powder, 20 parts of fructose syrup, 5 parts of butter, 3 parts of whole milk powder, and 8 parts of fresh milk 0.2 parts of lactic acid, 0.5 parts of preservatives;

[0040] The probiotic-infused chocolate candy is made by the following steps:

[0041] Step S1: adding cocoa powder and fresh milk into the stirring kettle, and stirring at a temperature of 30° C. until the cocoa powder is completely dissolved to obtain the first mixture;

[0042] Step S2: boil the fructose syrup for 2 hours at a rotation speed of 60 r / min and a temperature of 120° C., add butter and whole milk powder, and continue to boil for 1 hour to obtain a second mixture;

[0043] Step S3: Put the first mixture prepared in step S1 and the second mixture prepared in step S2 into a stirred tank, and stir for 2 hours at a rotation speed of 120r / min and ...

Embodiment 2

[0051] A probiotic-infused chocolate candy, comprising the following raw materials in parts by weight: 65 parts of cocoa powder, 4 parts of freeze-dried probiotic powder, 25 parts of fructose syrup, 6 parts of butter, 4 parts of whole milk powder, and 9 parts of fresh milk 0.3 parts of lactic acid, 0.8 parts of preservatives;

[0052] The probiotic-infused chocolate candy is made by the following steps:

[0053] Step S1: adding cocoa powder and fresh milk into the stirring kettle, and stirring at a temperature of 30° C. until the cocoa powder is completely dissolved to obtain the first mixture;

[0054] Step S2: Boil the fructose syrup for 3 hours at a rotation speed of 80 r / min and a temperature of 120° C., add butter and whole milk powder, and continue to boil for 1 hour to obtain a second mixture;

[0055] Step S3: Add the first mixture prepared in step S1 and the second mixture prepared in step S2 into a stirred tank, and stir for 3 hours at a rotation speed of 150r / min a...

Embodiment 3

[0063] A probiotic-infused chocolate candy, made of the following raw materials in parts by weight: 80 parts of cocoa powder, 5 parts of freeze-dried probiotic powder, 30 parts of fructose syrup, 8 parts of butter, 5 parts of whole milk powder, and 10 parts of fresh milk 0.5 part of lactic acid, 1 part of preservative;

[0064] The probiotic-infused chocolate candy is made by the following steps:

[0065] Step S1: adding cocoa powder and fresh milk into the stirring kettle, and stirring at a temperature of 35° C. until the cocoa powder is completely dissolved to obtain the first mixture;

[0066] Step S2: Boil the fructose syrup for 3 hours at a rotation speed of 80 r / min and a temperature of 130° C., add butter and whole milk powder, and continue to boil for 1.5 hours to obtain a second mixture;

[0067] Step S3: Put the first mixture prepared in step S1 and the second mixture prepared in step S2 into a stirred tank, stir for 3 hours at a speed of 150r / min and a temperature ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a probiotic filled chocolate candy and a preparation method thereof. The probiotic filled chocolate candy is prepared from the following raw materials in parts by weight: 50-80 parts of cocoa powder, 3-5 parts of freeze-dried probiotic powder, 20-30 parts of high fructose corn syrup, 5-8 parts of butter, 3-5 parts of whole milk powder, 8-10 parts of fresh milk, 0.2-0.5 part of lactic acid and 0.5-1 part of a preservative. According to the preservative, an intermediate 3 reacts with an intermediate 2 to prepare an intermediate 4; the intermediate 4 is reduced, so that nitryl on molecules can be converted into amino, and therefore, an intermediate 5 can be prepared, and then the intermediate 5 is condensed with carboxyl on carboxymethyl chitosan; and the preservative can be to prepared, and the preservative can inhibit synthesis of mycotic nucleic acid and synthesis of mycotic protein, meanwhile, the permeability of cell membranes is changed, cell wall synthesis is disturbed, and damage to a human body after the preservative is eaten is avoided.

Description

technical field [0001] The invention relates to the technical field of candy preparation, in particular to a probiotic filled chocolate candy and a preparation method thereof. Background technique [0002] Chocolate, also known as chocolate, is a type of candy made from cocoa bean products as the main raw material. Tan is shiny, delicate and smooth taste, special aroma, high calorific value, rich nutritional value, easy to be digested and absorbed by the human body. With the continuous improvement of people's material living standards, people's requirements for leisure candies are not only limited to the taste, but the coexistence of taste and health. Chocolate is not only a large category of confectionary products, but also an important raw material. Its sweet and smooth taste is favored by consumers. [0003] Chocolate candy itself has a good antiseptic effect, but after being placed for a period of time, mold will still appear, which reduces the storage time of chocolat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G1/42A23G1/54A23L3/3562C08B37/08
CPCA23G1/423A23G1/545A23L3/3562A23V2002/00C08B37/003A23V2200/10Y02A40/90
Inventor 王启标
Owner JIESHOU ZHAOLONG FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com