Spirulina chocolate formula and processing technology thereof

A technology of spirulina and chocolate, applied in the field of spirulina chocolate formula and its processing technology, can solve the problems of unfavorable health, high sugar, high fat and low protein content, etc., to reduce fat content and sugar content, improve protein content, the effect of eating health

Pending Publication Date: 2021-12-03
QINGDAO MIAOPIN CHOCOLATE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a formula of spirulina chocolate and its processing technology, so as to solve the problem that the existing marketed chocolates proposed in the above-mentioned background technology have high sugar content, high fat and low protein content, and are not conducive to health if not eaten for a long time

Method used

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Embodiment Construction

[0023] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the technical solutions in the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0024] The invention provides a technical solution: a formula of spirulina chocolate, which is composed of the following raw materials according to the percentage by weight:

[0025] Protein powder 13%, dietary fiber 3%, phospholipids 2%, cocoa powder 4%, spirulina 12%, skim milk 12% and dark chocolate 54%;

[0026] The protein powder is prepared by mixing soybean protein and whey protein according to the weight part of 1:1, the dietary fiber is prepared by mixing pec...

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Abstract

The invention relates to the technical field of chocolate production, in particular to a spirulina chocolate formula. The spirulina chocolate formula is prepared from the following raw materials in percentage by weight: 13% of protein powder, 3% of dietary fiber, 2% of phospholipid, 4% of cocoa powder, 12% of spirulina, 12% of skimmed milk and 54% of dark chocolate. The spirulina chocolate formula has the beneficial effects that the protein powder, the phospholipid, the skimmed milk, the dietary fibers, the spirulina and other effective components are added on the basis of existing dark chocolate, so that the content of protein in the chocolate can be effectively increased; and meanwhile, the fat content and the sugar content in the chocolate are effectively reduced, the total calorie of the chocolate is reduced, and the nutritional structure of the chocolate is improved, so that the chocolate is healthier to eat and better meets the market demand of healthy diet.

Description

technical field [0001] The invention relates to the technical field of chocolate production, in particular to a formula of spirulina chocolate and a processing technology thereof. Background technique [0002] Chocolate is a kind of snack food that is popular all over the world. Chocolate is not only delicious and nutritious, but also a good food for supplementing energy. Moreover, the main ingredient of chocolate is cocoa butter, and theobromine in cocoa butter is an anti-sedative ingredient, so eating chocolate can also improve spirit and enhance excitement. Chocolate sold on the market contains a lot of sugar and fat due to the addition of a large amount of dairy products and sugar products, and high sugar and high fat can easily lead to obesity. Correspondingly, the protein content in the chocolate is too little, and generally the protein content is not higher than 8% of the total mass, which makes it difficult to obtain enough protein components by eating chocolate, re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/44A23G1/36A23G1/46A23G1/40A23G1/42
CPCA23G1/44A23G1/36A23G1/46A23G1/40A23G1/423A23V2002/00A23V2200/30A23V2250/5488A23V2250/54252A23V2250/5072A23V2250/5114A23V2250/5118A23V2250/1842
Inventor 姜振勇
Owner QINGDAO MIAOPIN CHOCOLATE CO LTD
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