Chocolate and preparation method thereof
By mixing the fat-lowering peptides with chocolate ingredients and performing specific processing steps, a better healthy chocolate is solved, and the problem of high saturated fat content of existing chocolate is achieved, which can maintain flavor and taste and fat content. reduce.
Patent Information
- Application Number
- CN202411932915.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-26
- Publication Date
- 2025-02-14
AI Technical Summary
Existing chocolate products may have adverse effects on human health due to their high saturated fat content and are difficult to reduce fat content while maintaining flavor and taste.
A new chocolate is made by mixing and processing materials such as cocoa butter, cocoa powder, sucrose powder and skimmed milk powder, which is made by heating and mixing, heating and cooling, and low-temperature shaping.
It has achieved a chocolate product that is more healthy and healthy by adding lipid-reducing peptides to reduce the body's cholesterol deposition and avoid fat accumulation.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to chocolate and a production method thereof. Background Art
[0002] Chocolate is made from cocoa products, sugar, dairy products, spices and emulsifiers, etc., and is processed through mixing, grinding, refining, tempering, and molding. It has a delicate and mellow taste and a strong aroma. It can be eaten directly or used to prepare cakes, ice cream and other foods. Cocoa butter is one of the main ingredients of chocolate, and it is the source of the main flavor of chocolate.
[0003] Chocolate products are typical "high-fat" foods, with the saturated fat content of cocoa butter, the main ingredient, as high as 60%. Chocolate has become a popular food among consumers due to its unique flavor and rich nutrition. Summary of the invention
[0004] The object of the present invention is to provide a chocolate and a method for making the same.
[0005] To achieve the above purpose and other related purposes, the technical solution provided by the present invention is: a chocolate made from the following raw materials in parts by weight: 2-5 parts of lipid-lowering polypeptide, 20-25 parts of cocoa butter, 1-4 parts of cocoa powder, 2-6 parts of sucrose powder and 15-25 parts of skimmed milk powder.
[0006] To achieve the above-mentioned purpose and other related purposes, the technical solution provided by the present invention is: the method for making chocolate comprises the following steps: Step 1: heating a portion of cocoa butter until it is melted, and then mixing it evenly with the lipid-lowering polypeptide to obtain a first mixture; Step 2: Heat the remaining cocoa butter until it is melted, then add cocoa powder, sucrose powder and skimmed milk powder; mix well to obtain a second mixture; Step 3: Add the first mixture to the second mixture, first heat it to 40-45°C, then cool it to 30-35°C, shape it at low temperature after pouring, and demould it to obtain chocolate.
[0007] Due to the application of the above technical solution, the present invention has the following advantages compared with the prior art: The addition of lipid-lowering peptides can reduce cholesterol deposition in the human body, play a lipid-lowering role, and avoid fat accumulation in the body. DETAILED DESCRIPTION
[0008] The following is a description of the implementation of the present invention by means of specific embodiments. Those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in the embodiments.
[0009] Unless otherwise specified, the experimental materials used in the following examples were purchased from conventional biochemical reagent stores.
[0010] Embodiment 1: A method for making chocolate A chocolate is made from the following raw materials in parts by weight: 2 parts of lipid-lowering polypeptide, 20 parts of cocoa butter, 1 part of cocoa powder, 2 parts of sucrose powder and 15 parts of skimmed milk powder.
[0011] The method for making chocolate comprises the following steps: Step 1: heating a portion of cocoa butter until it is melted, and then mixing it evenly with the lipid-lowering polypeptide to obtain a first mixture; Step 2: Heat the remaining cocoa butter until it is melted, then add cocoa powder, sucrose powder and skimmed milk powder; mix well to obtain a second mixture; Step 3: Add the first mixture to the second mixture, first heat it to 40°C, then cool it to 30°C, shape it at low temperature and demould it after pouring to obtain chocolate.
[0012] Embodiment 2: A method for making chocolate A chocolate is made from the following raw materials in parts by weight: 3 parts of lipid-lowering polypeptide, 22 parts of cocoa butter, 2 parts of cocoa powder, 4 parts of sucrose powder and 20 parts of skimmed milk powder.
[0013] The method for making chocolate comprises the following steps: Step 1: heating a portion of cocoa butter until it is melted, and then mixing it evenly with the lipid-lowering polypeptide to obtain a first mixture; Step 2: Heat the remaining cocoa butter until it is melted, then add cocoa powder, sucrose powder and skimmed milk powder; mix well to obtain a second mixture; Step 3: Add the first mixture to the second mixture, first heat it to 42°C, then cool it to 32°C, shape it at low temperature after pouring, and demould it to obtain chocolate.
[0014] Embodiment 3: A method for making chocolate A method for making chocolate comprises the following raw materials in parts by weight: 5 parts of lipid-lowering polypeptide, 25 parts of cocoa butter, 4 parts of cocoa powder, 6 parts of sucrose powder and 25 parts of skimmed milk powder.
[0015] The method for making chocolate comprises the following steps: Step 1: heating a portion of cocoa butter until it is melted, and then mixing it evenly with the lipid-lowering polypeptide to obtain a first mixture; Step 2: Heat the remaining cocoa butter until it is melted, then add cocoa powder, sucrose powder and skimmed milk powder; mix well to obtain a second mixture; Step 3: Add the first mixture to the second mixture, first heat it to 45°C, then cool it to 35°C, shape it at low temperature after pouring, and demould it to obtain chocolate.
[0016] The above description is only used to explain the preferred embodiments of the present invention, and is not intended to limit the present invention in any form. Therefore, any modifications or changes made to the present invention under the same inventive spirit should still be included in the scope of protection intended by the present invention.
Claims
1. A chocolate, characterized in that: The invention is prepared from the following raw materials in parts by weight: 2-5 parts of lipid-lowering polypeptide, 20-25 parts of cocoa butter, 1-4 parts of cocoa powder, 2-6 parts of sucrose powder and 15-25 parts of skimmed milk powder.
2. The method for making chocolate according to claim 1, characterized in that: The following steps are involved: Step 1: heating a portion of cocoa butter until it is melted, and then mixing it evenly with the lipid-lowering polypeptide to obtain a first mixture; Step 2: Heat the remaining cocoa butter until it is melted, then add cocoa powder, sucrose powder and skimmed milk powder; mix well to obtain a second mixture; Step 3: Add the first mixture to the second mixture, first heat it to 40-45°C, then cool it to 30-35°C, shape it at low temperature after pouring, and demould it to obtain chocolate.