Oat chocolate and preparation method thereof

Abstract

The invention discloses oat chocolate and a preparation method thereof. The oat chocolate comprises cocoa butter, skimmed milk powder, crystalline fructose, oat powder and lactic acid bacteria. The specific formula comprises the following raw materials: 40-50 parts of cocoa butter, 30-40 parts of skimmed milk powder, 5-8 parts of crystalline fructose, 10-15 parts of oat powder and 2-3 parts of lactic acid bacteria. The added oat powder is prepared by crushing germinated oat, the particle size is small, the mass ratio is low, the crispy and fine taste of the prepared chocolate is not influenced, the protein content of the oat is 8-10%, the germinating and slow fire stir-frying processes are regulated and controlled, malt with full color and rich wheat fragrance can be produced, meanwhile, the germinated oat is dried by cold air, and the germinated oat has good taste. The nutritional ingredients are reserved to the maximum extent, so that the prepared chocolate is rich in dietary fibers and trace elements, low in calorie, capable of promoting gastrointestinal motility, capable of lowering lipid and blood sugar and healthier after being eaten, and the added value of the product is further improved.

Description

Technical Field

[0001] The invention relates to the technical field of chocolate manufacturing, and in particular to oat chocolate and a preparation method thereof. Background Art

[0002] Chocolate not only has a unique taste, but is also rich in nutrition, so it is quite popular among most people. With the continuous development of social economy, the market has proposed the development direction of chocolate towards diversification, functionality and low sugar. Although there are many types of chocolate products, there are still relatively few chocolates with both special flavors and health functions, which cannot meet people's growing requirements. Therefore, innovation and reform are needed to make the flavor more diversified, the ingredients more healthier, and further improve the added value of the product to gain market competitiveness. Summary of the invention

[0003] In view of the defects of the prior art, the object of the present invention is to provide an oatmeal chocolate and a preparation method thereof to solve the problems raised in the above background technology.

[0004] The present invention solves the technical problem by adopting the following technical solution: The present invention provides an oat chocolate, comprising the following raw materials: Cocoa butter, skimmed milk powder, crystallized fructose, oat flour, lactic acid bacteria; The specific formula includes the following raw materials (by mass): 40-50 parts of cocoa butter, 30-40 parts of skimmed milk powder, 5-8 parts of crystalline fructose, 10-15 parts of oatmeal powder, and 2-3 parts of lactic acid bacteria.

[0005] Preferably, the oat chocolate comprises the following raw materials (by mass): 45 parts of cocoa butter, 35 parts of skimmed milk powder, 6 parts of crystalline fructose, 12 parts of oatmeal powder, and 2 parts of lactic acid bacteria.

[0006] Preferably, the oatmeal powder is obtained by crushing germinated oats, and the diameter of the oatmeal powder is ≤ 100 um.

[0007] Preferably, the method for preparing germinated oats comprises the following steps: S1. Soaking oat grains in a citric acid solution with a concentration of 3-8%, then washing the soaked oat grains, and then placing them in a germination box to germinate at 15-18° C.; S2, treating the germinated oat kernels with 100° C. steam for 15-30 min, and then shelling the oat kernels; S3, drying the hulled germinated oats in cold wind at 4-6°C for 70-80 minutes, then breaking the air-dried hulled oats, and then stir-frying them over a slow fire for 35-40 minutes, and cooling them to room temperature to obtain the product.

[0008] Preferably, the oat grains are watered once every 4-6 hours during germination, ventilation and oxygen supply are ensured during germination, and germination is stopped when the average leaf bud length is 2 / 3 of the oat grain length and the germination rate reaches more than 95%.

[0009] Preferably, the protein content of the oat grains is 8-10%, and before soaking the oat grains, mud, stones, grass seeds, half grains and moldy grains are removed, and the belly grooves of the oat grains are cleaned.

[0010] Preferably, the soaking temperature of the oat grains is 30-40° C., the soaking time is 15-20 min, and the oat grains are continuously stirred during the soaking process.

[0011] The present invention also provides a method for preparing oat chocolate, comprising the following steps: Step 1: Heat the cocoa butter in a constant temperature pot until it melts into a watery liquid, then add skim milk powder and stir continuously for 12-15 minutes until the skim milk powder and cocoa butter are completely blended to form a milky white liquid. Step 2: Add oatmeal powder and continue stirring for 10-15 minutes until the oatmeal powder is evenly mixed to obtain chocolate liquid; Step 3: After cooling to 35-40°C, add crystalline fructose and lactic acid bacteria to the chocolate liquid, continue to stir evenly, and ferment at a constant temperature for 1-2 hours to obtain a fermented material; Step 4: Inject the fermented material into the mold, cool it at 12-15°C for 30 minutes, and then demould to obtain the finished oatmeal chocolate.

[0012] Preferably, the lactic acid bacteria in step three are a mixture of one or more of Bifidobacterium, Lactobacillus delbrueckii and Lactobacillus bulgaricus.

[0013] Preferably, the stirring speed in step 1 and step 2 is 20-30 r / min, and the stirring direction is changed every 1-2 min.

[0014] The oat chocolate prepared by the present invention and the preparation method thereof can produce malt with full color and strong wheat aroma by adding germinated oats as raw materials, and the protein content of the oats is 8-10%, and the germination and slow-fire stir-frying processes are regulated. At the same time, the germinated oats are dried by cold air so that the nutrients are retained to the maximum extent, so that the prepared chocolate is rich in dietary fiber and trace elements, has low calories, can promote gastrointestinal motility, has the effects of reducing blood lipids and blood sugar, is healthier after consumption, and further improves the added value of the product.

[0015] Compared with the prior art, the present invention has the following beneficial effects: The oatmeal powder added in the present invention is made by crushing germinated oats. Due to its small particle size and low mass ratio, the prepared chocolate does not affect the crisp and delicate taste. In addition, crystallized fructose and lactic acid bacteria are added during the chocolate production process, which can promote the proliferation of lactic acid bacteria. The polysaccharides produced by constant temperature fermentation at 35-40°C for 1-2h can not only improve gastrointestinal function, but also can be tightly bonded with other raw materials, making the texture of the chocolate dense, improving the heat resistance of the chocolate, and extending the storage time of the chocolate. DETAILED DESCRIPTION

[0016] The following is a clear and complete description of the technical solutions in the embodiments of the present invention in conjunction with specific embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0017] The present invention of this embodiment provides an oat chocolate, comprising the following raw materials: cocoa butter, skim milk powder, crystallized fructose, oat flour, and lactic acid bacteria; The specific formula includes the following raw materials (by mass): 40-50 parts of cocoa butter, 30-40 parts of skimmed milk powder, 5-8 parts of crystalline fructose, 10-15 parts of oatmeal powder, and 2-3 parts of lactic acid bacteria.

[0018] The oatmeal chocolate of this embodiment includes the following raw materials (by mass): 45 parts of cocoa butter, 35 parts of skimmed milk powder, 6 parts of crystalline fructose, 12 parts of oatmeal powder, and 2 parts of lactic acid bacteria.

[0019] The oatmeal powder of the present embodiment is made by crushing germinated oats, and the diameter of the oatmeal powder is ≤ 100 um. Due to the small particle size and low mass ratio, the prepared chocolate does not affect the crisp and delicate taste.

[0020] The method for making germinated oats of the present embodiment comprises the following steps: S1. Soak oat grains in a citric acid solution with a concentration of 3-8%, then wash the soaked oat grains, and then place them in a germination box to germinate at 15-18° C. Citric acid is an acidulant that can soften the epidermal structure of oat grains, allowing the oat grains to fully absorb water through the damaged epidermal structure of the oat grains during the germination process; S2, treating the germinated oat grains with 100° C. steam for 15-30 minutes, and then shelling the oat grains. The purpose of steaming is to allow the inside of the oat grains to absorb more water, to change the physical properties of the oat grains, to make them initially ripe, to remove the hard shell after shelling, and to improve the taste of the oat flour; S3. The hulled germinated oats are dried in cold air at 4-6° C. for 70-80 minutes, and then the air-dried hulled oats are crushed, and then stir-fried with a slow fire for 35-40 minutes, and cooled to room temperature to obtain the germinated oats. The nutrients are retained to the maximum extent by cold air drying, and the germinated oats are stir-fried with a slow fire for 35-40 minutes for secondary maturation.

[0021] The oat seeds of the present embodiment are watered once every 4-6 hours during germination, ventilation and oxygen supply are ensured during germination, and germination is stopped when the average leaf bud length is 2 / 3 of the oat seed length and the germination rate reaches more than 95%.

[0022] The protein content of the oat grains in this embodiment is 8-10%. Before soaking the oat grains, sand, stones, grass seeds, half grains and moldy grains are removed, and the belly grooves of the oat grains are cleaned.

[0023] The soaking temperature of the oat grains in this embodiment is 30-40° C., the soaking time is 15-20 min, and the oat grains are constantly stirred during the soaking process.

[0024] A method for preparing oatmeal chocolate in this embodiment comprises the following steps: Step 1: Heat the cocoa butter in a constant temperature pot until it melts into a watery liquid, then add skim milk powder and stir continuously for 12-15 minutes until the skim milk powder and cocoa butter are completely blended to form a milky white liquid. Step 2: Add oatmeal powder and continue stirring for 10-15 minutes until the oatmeal powder is evenly mixed to obtain chocolate liquid; Step 3: After cooling to 35-40°C, add crystalline fructose and lactic acid bacteria to the chocolate liquid, continue to stir evenly, and ferment at a constant temperature for 1-2 hours to obtain a fermented material; Step 4: Inject the fermented material into the mold, cool it at 12-15°C for 30 minutes, and then demould to obtain the finished oatmeal chocolate.

[0025] The lactic acid bacteria in step 3 of this embodiment are a mixture of one or more of Bifidobacterium, Lactobacillus delbrueckii, and Lactobacillus bulgaricus.

[0026] The stirring speed in step 1 and step 2 of this embodiment is 20-30 r / min, and the stirring direction is changed every 1-2 minutes.

[0027] Example 1. The present invention of this embodiment provides an oat chocolate, comprising the following raw materials: cocoa butter, skim milk powder, crystallized fructose, oat flour, and lactic acid bacteria; Its specific formula includes the following raw materials (by mass): 40 parts of cocoa butter, 30 parts of skimmed milk powder, 5 parts of crystalline fructose, 10 parts of oatmeal powder, and 2 parts of lactic acid bacteria.

[0028] The oatmeal powder of this embodiment is made by crushing germinated oats, and the diameter of the oatmeal powder is ≤ 100 um.

[0029] The method for making germinated oats of the present embodiment comprises the following steps: S1. Soaking oat grains in a 3% citric acid solution, then washing the soaked oat grains, and then placing them in a germination box to germinate at 15° C.; S2, treating the germinated oat kernels with 100° C. steam for 15 min, and then shelling the oat kernels; S3, drying the hulled germinated oats in cold wind at 4° C. for 70 minutes, then breaking the air-dried hulled oats, and then stir-frying them over a slow fire for 35 minutes, and cooling them to room temperature to obtain the product.

[0030] The oat seeds of the present embodiment are watered once every 4 hours during germination, ventilation and oxygen supply are ensured during germination, and germination is stopped when the average leaf bud length is 2 / 3 of the oat seed length and the germination rate reaches more than 95%.

[0031] The protein content of the oat grains in this embodiment is 8%. Before soaking the oat grains, sand, stones, grass seeds, half grains and moldy grains are removed, and the belly grooves of the oat grains are cleaned.

[0032] The soaking temperature of the oat grains in this embodiment is 30° C., the soaking time is 15 min, and the oat grains are constantly stirred during the soaking process.

[0033] A method for preparing oatmeal chocolate in this embodiment comprises the following steps: Step 1: Heat the cocoa butter in a constant temperature pot until it melts into a watery liquid, then add skim milk powder and stir continuously for 12 minutes until the skim milk powder and cocoa butter are completely blended to form a milky white liquid. Step 2: Add oatmeal powder and continue stirring for 10 minutes until the oatmeal powder is evenly mixed to obtain chocolate liquid; Step 3: After cooling to 35°C, add crystalline fructose and lactic acid bacteria to the chocolate liquid, continue to stir evenly, and ferment at a constant temperature for 1 hour to obtain a fermented material; Step 4: Inject the fermented material into the mold, cool it at 12°C for 30 minutes, and then demould to obtain the finished oatmeal chocolate.

[0034] The lactic acid bacteria in step 3 of this embodiment are a mixture of Bifidobacterium, Lactobacillus delbrueckii and Lactobacillus bulgaricus.

[0035] The stirring speed in step 1 and step 2 of this embodiment is 20 r / min, and the stirring direction is changed every 1 min.

[0036] Example 2. The present invention of this embodiment provides an oat chocolate, comprising the following raw materials: cocoa butter, skim milk powder, crystallized fructose, oat flour, and lactic acid bacteria; Its specific formula includes the following raw materials (by mass): 45 parts of cocoa butter, 35 parts of skimmed milk powder, 6 parts of crystalline fructose, 12 parts of oatmeal powder, and 2 parts of lactic acid bacteria.

[0037] The oatmeal powder of this embodiment is made by crushing germinated oats, and the diameter of the oatmeal powder is ≤ 100 um.

[0038] The method for making germinated oats of the present embodiment comprises the following steps: S1. Soaking oat grains in a citric acid solution with a concentration of 6%, then washing the soaked oat grains, and then placing them in a germination box to germinate at 16° C.; S2, treating the germinated oat kernels with 100° C. steam for 20 min, and then shelling the oat kernels; S3, drying the hulled germinated oats in cold wind at 5° C. for 78 minutes, then breaking the air-dried hulled oats, and then stir-frying them over a slow fire for 38 minutes, and cooling them to room temperature to obtain the product.

[0039] The oat seeds of the present embodiment were watered once every 5 hours during germination, ventilation and oxygen supply were ensured during germination, and germination was stopped when the average leaf bud length was 2 / 3 of the oat seed length and the germination rate reached more than 95%.

[0040] The protein content of the oat grains in this embodiment is 9%. Before soaking the oat grains, sand, stones, grass seeds, half grains and moldy grains are removed, and the belly grooves of the oat grains are cleaned.

[0041] The soaking temperature of the oat grains in this embodiment is 35° C., the soaking time is 18 min, and the oat grains are constantly stirred during the soaking process.

[0042] A method for preparing oatmeal chocolate in this embodiment comprises the following steps: Step 1: Heat the cocoa butter in a constant temperature pot until it melts into a watery liquid, then add skim milk powder and stir continuously for 14 minutes until the skim milk powder and cocoa butter are completely blended to form a milky white liquid. Step 2: Add oatmeal powder and continue stirring for 13 minutes until the oatmeal powder is evenly mixed to obtain chocolate liquid; Step 3: After cooling to 38°C, add crystalline fructose and lactic acid bacteria to the chocolate liquid, continue to stir evenly, and ferment at a constant temperature for 1.5 hours to obtain a fermented material; Step 4: Inject the fermented material into the mold, cool it at 13°C for 30 minutes, and then demould to obtain the finished oatmeal chocolate.

[0043] The lactic acid bacteria in step 3 of this embodiment are a mixture of Bifidobacterium, Lactobacillus delbrueckii and Lactobacillus bulgaricus.

[0044] The stirring speed in step 1 and step 2 of this embodiment is 25 r / min, and the stirring direction is changed every 1.5 min.

[0045] Example 3. The present invention of this embodiment provides an oat chocolate, comprising the following raw materials: cocoa butter, skim milk powder, crystallized fructose, oat flour, and lactic acid bacteria; Its specific formula includes the following raw materials (by mass): 50 parts of cocoa butter, 40 parts of skimmed milk powder, 8 parts of crystalline fructose, 15 parts of oatmeal powder, and 3 parts of lactic acid bacteria.

[0046] The oatmeal powder of this embodiment is made by crushing germinated oats, and the diameter of the oatmeal powder is ≤ 100 um.

[0047] The method for making germinated oats of the present embodiment comprises the following steps: S1. Soaking oat grains in a citric acid solution with a concentration of 8%, then washing the soaked oat grains, and then placing them in a germination box to germinate at 18° C.; S2, treating the germinated oat kernels with 100° C. steam for 30 min, and then shelling the oat kernels; S3, drying the hulled germinated oats in cold wind at 6° C. for 80 minutes, then breaking the air-dried hulled oats, and then stir-frying them over a slow fire for 40 minutes, and cooling them to room temperature to obtain the product.

[0048] The oat seeds of the present embodiment were watered once every 6 hours during germination, ventilation and oxygen supply were ensured during germination, and germination was stopped when the average leaf bud length was 2 / 3 of the oat seed length and the germination rate reached more than 95%.

[0049] The protein content of the oat grains in this embodiment is 10%. Before soaking the oat grains, mud, stones, grass seeds, half grains and moldy grains are removed, and the belly grooves of the oat grains are cleaned.

[0050] The soaking temperature of the oat grains in this embodiment is 40° C., the soaking time is 20 min, and the oat grains are constantly stirred during the soaking process.

[0051] A method for preparing oatmeal chocolate in this embodiment comprises the following steps: Step 1: Heat the cocoa butter in a constant temperature pot until it melts into a watery liquid, then add skim milk powder and stir continuously for 15 minutes until the skim milk powder and cocoa butter are completely blended to form a milky white liquid. Step 2: Add oatmeal powder and continue stirring for 15 minutes until the oatmeal powder is evenly mixed to obtain chocolate liquid; Step 3: After cooling to 40°C, add crystalline fructose and lactic acid bacteria to the chocolate liquid, continue to stir evenly, and ferment at a constant temperature for 2 hours to obtain a fermented material; Step 4: Inject the fermented material into the mold, cool it at 15°C for 30 minutes, and then demould to obtain the finished oatmeal chocolate.

[0052] The lactic acid bacteria in step 3 of this embodiment are a mixture of Bifidobacterium, Lactobacillus delbrueckii and Lactobacillus bulgaricus.

[0053] The stirring speed in step 1 and step 2 of this embodiment is 30 r / min, and the stirring direction is changed every 2 minutes.

[0054] Comparative Example 1. The difference from Example 3 is that common raw materials are used to make chocolate.

[0055] Comparative Example 2. The difference from Example 3 is that no lactic acid bacteria are added when making chocolate.

[0056] The products of Examples 1-3 and Comparative Examples 1-2 were subjected to performance tests; 25 chocolate samples were prepared, each group of 5 was divided into 5 groups, each group corresponded to Examples 1-3 and Comparative Examples 1-2 and was numbered A / B / C / D / E, 5 professional sensory evaluation teachers were randomly selected to conduct sensory evaluation on the chocolates in each A / B / C / D / E group, and the results were recorded. Each person had to rinse his mouth with pure water 3-5 times before tasting the next chocolate. The evaluation parameters are shown in the following table: It can be seen from Examples 1-3 that the oatmeal powder added to the oatmeal chocolate prepared by the present invention is made by crushing germinated oats. Due to its small particle size and low mass ratio, the prepared chocolate does not affect the crisp and delicate taste. At the same time, the germinated oats are dried by cold air to retain the nutrients to the maximum extent, so that the prepared chocolate is rich in dietary fiber and trace elements, has low calories, can promote gastrointestinal motility, has the effect of lowering blood lipids and blood sugars, is healthier after consumption, and further improves the added value of the product.

[0057] It can be seen from Comparative Example 1 and Example 3 that by adding germinated oats as raw materials, the protein content of oats is 8-10%, and the germination and slow-frying processes are regulated, malt with rich color and strong malt aroma can be produced.

[0058] In addition, it was found from Comparative Examples 1-2 that adding crystalline fructose and lactic acid bacteria during the chocolate making process can promote the proliferation of lactic acid bacteria, and the polysaccharides produced by constant temperature fermentation at 35-40°C for 1-2 hours can not only improve gastrointestinal function, but also can closely bond with other raw materials to make the texture of chocolate dense, improve the heat resistance of chocolate, and extend the storage time of chocolate.

[0059] The innovation of the present invention is: The oatmeal powder added in the present invention is obtained by crushing germinated oats. Due to its small particle size and low mass ratio, the prepared chocolate does not affect the crisp and delicate taste. In addition, crystallized fructose and lactic acid bacteria are added during the chocolate making process, which can promote the proliferation of lactic acid bacteria. The polysaccharide produced by constant temperature fermentation at 35-40 DEG C for 1-2 hours can not only improve gastrointestinal function, but also can be tightly bonded with other raw materials, so that the texture of the chocolate is dense, the heat resistance of the chocolate is improved, and the storage time of the chocolate is extended. By adding germinated oats as raw materials, and the protein content of the oats is 8-10%, and regulating the germination and slow fire stir-frying processes, malt with full color and rich wheat aroma can be produced. At the same time, the germinated oats are dried by cold air, so that the nutrients are retained to the maximum extent, so that the prepared chocolate is rich in dietary fiber and trace elements, low in calories, can promote gastrointestinal motility, has the effects of lowering blood lipids and blood sugars, is healthier after consumption, and further improves the added value of the product.

[0060] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

[0061] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. An oatmeal chocolate, characterized in that: Including the following ingredients: Cocoa butter, skimmed milk powder, crystallized fructose, oat flour, lactic acid bacteria; Its specific formula The invention comprises the following raw materials (by mass): 40-50 parts of cocoa butter, 30-40 parts of skimmed milk powder, 5-8 parts of crystalline fructose, 10-15 parts of oatmeal powder and 2-3 parts of lactic acid bacteria.

2. The oatmeal chocolate according to claim 1, characterized in that: Including the following raw materials (by mass): 45 parts of cocoa butter, 35 parts of skimmed milk powder, 6 parts of crystalline fructose, 12 parts of oatmeal powder, and 2 parts of lactic acid bacteria.

3. The oatmeal chocolate according to claim 1, characterized in that: The oatmeal powder is obtained by crushing germinated oats, and the diameter of the oatmeal powder is ≤ 100 um.

4. The oatmeal chocolate according to claim 3, characterized in that: The preparation method of the germinated oats comprises the following steps: S1. Soaking oat grains in a citric acid solution with a concentration of 3-8%, then washing the soaked oat grains, and then placing them in a germination box to germinate at 15-18° C.; S2, treating the germinated oat kernels with 100° C. steam for 15-30 min, and then shelling the oat kernels; S3, drying the hulled germinated oats in cold wind at 4-6°C for 70-80 minutes, then breaking the air-dried hulled oats, and then stir-frying them over a slow fire for 35-40 minutes, and cooling them to room temperature to obtain the product.

5. The oatmeal chocolate according to claim 4, characterized in that: The oat grains are watered once every 4-6 hours during germination, ventilation and oxygen supply are ensured during the germination period, and germination is stopped when the average leaf bud length is 2 / 3 of the oat grain length and the germination rate reaches more than 95%.

6. The oatmeal chocolate according to claim 4, characterized in that: The protein content of the oat grains is 8-10%. Before soaking the oat grains, mud, stones, grass seeds, half grains and moldy grains are removed, and the belly grooves of the oat grains are cleaned.

7. The oatmeal chocolate according to claim 4, characterized in that: The soaking temperature of the oat grains is 30-40° C., the soaking time is 15-20 minutes, and the oat grains are continuously stirred during the soaking process.

8. A method for preparing oat chocolate according to any one of claims 1 to 7, characterized in that: The following steps are involved: Step 1: Heat the cocoa butter in a constant temperature pot until it melts into a watery liquid, then add skim milk powder and stir continuously for 12-15 minutes until the skim milk powder and cocoa butter are completely blended to form a milky white liquid. Step 2: Add oatmeal powder and continue stirring for 10-15 minutes until the oatmeal powder is evenly mixed to obtain chocolate liquid; Step 3: After cooling to 35-40°C, add crystalline fructose and lactic acid bacteria to the chocolate liquid, continue to stir evenly, and ferment at a constant temperature for 1-2 hours to obtain a fermented material; Step 4: Inject the fermented material into the mold, cool it at 12-15°C for 30 minutes, and then demould to obtain the finished oatmeal chocolate.

9. The method for preparing oat chocolate according to claim 8, characterized in that: The lactic acid bacteria in step three are a mixture of one or more of bifidobacterium, Lactobacillus delbrueckii and Lactobacillus bulgaricus.

10. The method for preparing oat chocolate according to claim 8, characterized in that: The stirring speed in step 1 and step 2 is 20-30 r / min, and the stirring direction is changed every 1-2 minutes.

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