Milk chocolate containing xylitol

A technology of xylitol and chocolate, applied in cocoa, food science, application, etc., can solve the problems of obesity, diabetes, dental caries, etc., and achieve the effect of sweet taste

Inactive Publication Date: 2004-06-09
TIANJIN HAIYAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are a lot of chocolate foods on the market now, but no matter what kind of chocolate foods, sucrose and cocoa raw materials are the main raw materials. The composition ratio is generally 30-50% of sucrose and 30-60% of cocoa raw materials. Dental caries, obesity, and even diabetes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] Take 30 kg of xylitol, 30 kg of cocoa butter, 19 kg of cocoa powder, 20 kg of skimmed milk, and 1 kg of lecithin. After mixing the above-mentioned prepared raw materials evenly, put them into the lapping machine for lapping, the temperature is between 50-60°C, and then lower the temperature so that the temperature drops to about 35°C; then reduce the temperature in the lapping machine Heating to about 45°C, then cooling down to about 33°C, and keeping at this temperature; finally casting, cooling, molding and packaging in sequence.

[0010] The main raw material xylitol in this food is a functional nutritional sweetener, its sweetness is the same as that of sucrose, its absorption does not require the promotion of insulin, it does not increase the blood sugar level of diabetic patients, and it has the effect of preventing dental caries, so This product is widely applicable to all kinds of people, especially suitable for diabetic patients.

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PUM

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Abstract

The present invention relates to a xylitol milk chocolate, and is characterized by that it is composed includes (by weight portion) 30-40 portions of xylitol, 28-35 portions of cocoa butter, 10-20 portions of cocoa powder, 10-25 portions of defatted milk powder and 0.5-1.5 portions of lecithin. Its taste is luscious, and it has the health-care function for curing diabetes, and is suitable for all people.

Description

[0001] Field [0002] The invention belongs to a food, in particular to a xylitol milk chocolate. Background technique [0003] There are a lot of chocolate foods on the market now, but no matter what kind of chocolate foods are all based on sucrose and cocoa raw materials, the composition ratio is generally 30-50% of sucrose and 30-60% of cocoa raw materials. As we all know, excessive consumption of sucrose can cause Dental caries, obesity, and even diabetes. Contents of the invention [0004] The object of the present invention is to overcome the deficiencies in the above-mentioned prior art, and provide a kind of xylitol milk chocolate with good mouthfeel and health care effect on human body. [0005] The technical scheme of the present invention is a kind of xylitol milk chocolate, it is characterized in that being made of the raw material of following weight ratio, xylitol 30-40 parts cocoa butter 28-35 parts cocoa powder 10-20 parts skimmed milk 10 -25 parts lecithin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00
Inventor 王云海
Owner TIANJIN HAIYAN IND
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