184 results about "Butter cocoa" patented technology

The invention provides a Yarrowia lipolytica engineering strain for producing cocoa butter equivalent and a construction method and application thereof, and relates to the technical field of biology, the construction method comprises the following steps: inserting an anti-translation PFAD2 promoter into a Yarrowia lipolytica chassis strain to adjust the composition of target fatty acid, so that the contents of palmitic acid and stearic acid are respectively increased to 27.3% and 19.8%; the contents of palmitoleic acid and oleic acid are reduced to 4.5% and 36.8%; the twelve-site fatty acid desaturase gene FAD2 is knocked out, and linoleic acid is completely eliminated; a plant-derived diacylglycerol acyltransferase gene DGAT or phospholipid is introduced; the diacylglycerol acyltransferase gene PDAT is used for synthesizing cocoa butter equivalent (CBE). The yield of cocoa butter equivalent of the constructed yarrowia lipolytica engineering strain finally reaches 1.00 + / -0.09 g / L and accounts for 30% of the total fat content. The technical problem of low cocoa butter equivalent production efficiency of engineering modified yeast in the prior art is solved.

Disclosed are an oil crystallization promoter, a preparation method therefor and a use thereof, belonging to the technical field of dietary oil processing and control. Components of the oil crystallization promoter of the present disclosure include, by mass percentage: 50%-70% Dipalmito-olein (PO), 10%-20% Dipalmitin (PP), and 15%-30% Diolein (OO), adding up to 100%. The oil crystallization promoter of the present disclosure can increase the crystallization rate of oil, promote rapid formation and stabilization of a stable β′ crystal form of the oil, accelerate rapid crystallization and stabilization of confectionery- and baking-specific fat products such as margarine, shortening and cocoa butter substitute, and inhibit product graininess and post-hardening.

The invention discloses a method for preparing chocolate with high heat resistance, blooming resistance, high dietary fiber and low saturated fatty acid based on biphase gel and a product, and belongs to the technical field of oil processing application, and the method comprises the following steps: adding an emulsifier and solid fat into edible vegetable oil, and heating and stirring until the emulsifier and the solid fat are completely molten to obtain an oil gel phase; adding dietary fibers into water, and completely dissolving the dietary fibers to form a hydrogel phase; and mixing the obtained hydrogel phase and the oil gel phase, carrying out high-speed shearing emulsification, and cooling to room temperature in an ice-water bath to obtain the biphase gel. Different types of biphase gels are prepared by adjusting the ratio of the oil phase to the water phase, and the biphase gels are used for partially replacing cocoa butter to prepare the chocolate, so that the fat content is reduced, the heat resistance of the chocolate is improved, the frosting phenomenon of the chocolate is effectively delayed, the prepared chocolate does not contain trans-fatty acids, the saturated fatty acids are reduced, and the chocolate has good stability. And dietary fibers are contained, so that human health is benefited.

The invention discloses a method for detecting anti-aging new food raw materials in foods, the foods comprise milk and dairy products, beverages, wines, cocoa products, chocolates and chocolate products (including cocoa butter substitute chocolates and chocolate products), candies, frozen drinks and the like, and the anti-aging new food raw materials are sodium hyaluronate. The method comprises the following steps: (1) preparing a standard stock solution and a standard working solution; (2) preparing a to-be-detected sample solution; (3) setting high performance liquid chromatography analysis conditions; (4) establishing a standard working curve; and (5) analyzing a result. The invention establishes a high performance liquid chromatography determination method for anti-aging new food raw materials in food. According to the method, the anti-aging new food raw material sodium hyaluronate in the food is determined by innovatively adopting a high-pressure acid hydrolysis-precolumn derivatization method, so that the detection sensitivity is improved, the detection cost is reduced, the operation is simple and easy to implement, and a brand new technical thought is provided for analysis and detection of sodium hyaluronate in the food. The method is simple to operate, high in sensitivity, good in reproducibility and stability, low in cost and beneficial to batch detection of related products.

The invention discloses a ketotifen fumarate divided-dose tablet based on a 3D printing technology and a preparation method thereof. The ketotifen fumarate clinical divided-dose tablet comprises the following components in percentage by mass: 1-10% of ketotifen fumarate tablet powder, 90-99% of cocoa butter and 0-5% of a flavoring agent, and the sum of the mass percentages of the components is equal to 100%. According to the technical scheme, a hot-melt extrusion type 3D printing technology is adopted to achieve rapid dissolution and clinical precise dose division of tablets, the 3D printing technology is applied to the field of dose division of commercially available tablets, and tablet powder and heated and melted pharmaceutic adjuvants are evenly mixed to prepare a printing material; the dose of the 3D printing divided dose tablet is accurately controlled by adjusting the drug content of the printing material and the volume of the printing model; the content of medicines in commercially available tablets is diluted by adding pharmaceutic adjuvants, and small-dose tablets with lower content are prepared again, so that precise dose-divided administration is realized, and the purpose of individualized administration is achieved.

The invention relates to a formula and a preparation method of baked chocolate. According to the preparation method and the formula disclosed by the invention, the baked chocolate product taking the pure-fat chocolate as a basic component is prepared under the condition of not increasing additional working procedures / equipment and not adding cocoa butter substitutes; the baked chocolate product has excellent high temperature resistance, can tolerate higher temperature, is excellent in shape preserving performance, can resist long-distance transportation, and has the advantages of being crisp in mouth feel and rich in chocolate flavor.

The disclosure relates to emollient compositions and a method of making the same. The emollient composition comprises a mixture of cocoa butter fatty acid ethyl esters. The method comprises the steps of: (a) providing cocoa butter and ethyl alcohol; and (b) mixing the cocoa butter and the ethyl alcohol in the presence of an esterification catalyst at an esterification temperature to obtain the cocoa butter fatty acid ethyl esters. A personal care product comprising the emollient composition is also disclosed herein.

Aspects of disclosure relate to a composition and methodology for treating menopause symptoms utilizing a cannabinoid-based nanoplatform composition. The composition includes phytocannabinoids like CBD, CBG, and CBN, alongside isoflavones and polyphenols, all integrated into nanoplatform designed for enhanced bioavailability and controlled release. The formulation is designed to alleviate key menopause-related issues, including vasomotor symptoms (VMS), genitourinary syndrome of menopause (GSM), bone loss, mood disturbances, and sleep disorders, while addressing cardiovascular disease (CVD) risks. The composition combines cannabinoids, such as CBD, with isoflavones and polyphenols, and is incorporated into nanoplatforms for enhanced delivery and efficacy. Additionally, the disclosure includes a kit comprising oral capsules, intravaginal ovules, and instructions for use. The capsules contain a blend of cannabinoids, flavonoids, and polyphenols, while the ovules are composed of CBD and cocoa butter. The kit provides a comprehensive solution for managing menopause symptoms and mitigating cardiovascular risks.

The present disclosure relates to a chocolate composition comprising allulose and at least one ingredient from a cocoa bean selected from the group consisting of cocoa mass, cocoa powder, and cocoa butter; and a method of manufacturing such chocolate; in particular the present disclosure relates to a chocolate composition prepared by said method, and confectionary products comprising said chocolate composition.

1. Name of the design product: Packaging label (Yi Qiao Flowing Heart Cocoa Butter Substitute Chocolate). 2. Use of the design product: For packaging food. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: The front view of Design 1. 5. The design product is a flat product, and other views are omitted. 6. Design 1 is designated as the basic design.

Disclosed is a vegetable fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids. The vegetable fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating, as well as a method of producing said vegetable fat composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.

The chewable sugar-free chocolate gel food comprises 73-75% by mass of a gel filling material and 25-27% by mass of a sandwich filling material filled in the gel filling material, the gel filling material comprises a gum base, glycerin, modified starch, a sweetening agent, a pigment and water, and edible essence is added or not added; the sandwich filling material comprises cocoa liquid blocks, sugar-free cocoa butter, condensed milk, a sweetening agent, edible oil and fat, an emulsifying agent and added or not added edible essence; the invention also discloses a preparation method of the gel food, the gel food prepared by adopting the method can solve the problems that chocolate products are easy to melt and deform when being heated and easy to pollute packages during packaging, and the gel food does not pollute the packages even at the temperature of 55 DEG C or below and has higher stability; and meanwhile, the gel food can realize two edible forms of chocolate gel or chocolate explosion gel at different temperatures, so that rich mouth feel is brought during eating, and the gel food is suitable for being eaten by different people.

To provide a non-tempering type chocolate for chilled food, hardly generating bloom and grain.SOLUTION: A non-tempering type chocolate for chilled food contains 7 mass% or more of cacao content, 3-15 mass% of cocoa butter, 30-65 mass% of oil and fat in the chocolate, and 3-30 mass% of cocoa butter in the oil and fat, and 65-95 mass% of an oil and fat composition A which satisfies the following conditions (a) to (i): (a) X3 is 15 mass% or less; (b) X2U is 5-70 mass%; (c) a mass ratio of XUX / X2U is 0.25-0.50; (d) a mass ratio of X2O / X2U is 0.70 or more; (e) XU2 is 35 mass% or less; (f) U3 is 10 mass% or less; (g) triglyceride bonded with one Z and triglyceride bonded with two Z are 70 mass% or less; (h) Y is 45-85 mass%; and (i) U is 15-55 mass%, X: 16-18C saturated fatty acid, U: 18C unsaturated fatty acid, O: oleic acid, Z: 8-14C saturated fatty acid, and Y: 8-18C saturated fatty acid.SELECTED DRAWING: None

The invention provides low-sugar plant-based coating chocolate, and belongs to the technical field of food processing. The low-sugar plant-based coating chocolate comprises the following raw materials: 15-25 wt% of cocoa mass, 5-10 wt% of low-fat cocoa powder, 15-25 wt% of cocoa butter, 15-25 wt% of plant-based liquid grease, 8-12 wt% of concentrated coconut milk, 11-20 wt% of a sweetening agent and 1-2 wt% of an emulsion stabilizer. The total sugar content of the low-sugar plant-based coating chocolate is smaller than or equal to 5 g / 100 g, and the low-sugar plant-based coating chocolate is in a liquid state at the temperature of 26 DEG C or above and can be solidified into a solid coating at the temperature of 26 DEG C or below after being coated. The coated chocolate disclosed by the invention has good flavor plumpness on the premise of low sugar, is free from the problems of water and oil layering, precipitation and the like in a liquid storage process, is long in shelf life, moderate in hardness after being cured, easy to bite and not easy to break, smooth in coating taste, free from granular sensation and free from sticky tooth residues.

The utility model relates to the technical field of baking equipment, and discloses multi-layer baking equipment for cocoa butter processing, which comprises a base, the top of the base is fixedly connected with an outer shell, the front part of the outer shell is provided with a turning-down door, the outer shell is fixedly connected with a motor, the outer shell is internally provided with a turning-over mechanism, and the turning-over mechanism is fixedly connected with the motor. The warning mechanism is arranged on the right side of the outer shell, the turnover mechanism comprises a rotating rod, a fixing block and a turnover disc, the rotating rod is fixedly connected to the output end of the motor, the fixing block is fixedly connected to the upper surface of the interlayer in the middle of the outer shell, and the turnover disc is fixedly connected to the end, away from the motor, of the rotating rod. According to the cocoa butter baking device, through the action of the rotating rod and the overturning disc, liquid cocoa butter is baked in a rotating mode, all parts of the liquid cocoa butter can be exposed to a heat source more evenly, local overheating or insufficient heating is avoided, and therefore the consistency of baking quality is guaranteed.

The invention relates to the technical field of emulsification processes, in particular to a camellia oil emulsification production process. Comprising the following steps: step 1, mixing cassava starch with water to prepare starch milk; step 2, adding saccharifying enzyme and alpha-amylase into the starch milk, adding bacillus firmus for fermentation reaction, and after the reaction, inactivating the bacillus firmus, the saccharifying enzyme and the alpha-amylase to obtain a fermentation product; and step 3, mixing the fermentation product, camellia oil, sorbate monostearate, L-ascorbyl palmitate, cocoa butter, water and lecithin according to a mass ratio to obtain a mixture, heating the mixture to 40-45 DEG C, adjusting the pH value to 6-8, and circularly treating the mixture for 3-5 times under the pressure of 90-100 MPa through a high-pressure homogenizer to obtain a homogeneous emulsion. The prepared camellia oil emulsified product can still maintain a good gastric mucosa repairing effect after being stored for more than 24 months under a normal-temperature indoor illumination condition.

The present disclosure relates to a fat composition having a triglyceride composition comprising, expressed on the total weight of the triglycerides, a combined content of SU2 and U3 in range of from 12 to 72 wt. % and a content of SUS in a range of 20 to 50 wt. %, and a fatty acid profile comprising, expressed on the total weight of the fatty acids, a content of lauric acid (C12) in a range from 2 to 20 wt. %. The present disclosure also relates to a fat continuous emulsion comprising the fat composition according to the invention and an aqueous solution. The present disclosure further relates to the use of the fat continuous emulsion as an edible butter replacer.

The invention discloses a preparation method and device of a cocoa product with a cardiovascular function improving function, and belongs to the technical field of food processing. Dry cocoa beans and blueberry berries are used as raw materials, the dry cocoa beans are crushed and sieved and then mixed with deionized water to extract cocoa butter, then the cocoa butter is mixed with wall-broken blueberry homogenate, the deionized water is used as a guiding agent to aggregate reaction components, cells are completely broken through a three-layer stepped reaction layer, and the cocoa butter is obtained. The dissolution of cocoa butter in the cocoa beans and active substances in the blueberries is promoted; the whole reaction device and the conveying pipeline are negative-pressure and oxygen-free, so that the stability of active substances is ensured. The cocoa product obtained by adopting the device and the method disclosed by the invention is fine and smooth in taste, melts in the mouth, is basically free from greasy feeling and granular feeling, perfectly retains the special flavors of cocoa beans and blueberries, is rich in cocoa butter and anthocyanin substances, and has relatively strong effects of preventing atherosclerosis and improving cardiovascular.

The invention provides high-water-content chocolate added with nanocrystallized bamboo thin-wall cell walls extracted from tabasheer and a preparation method of the high-water-content chocolate. The high-water-content chocolate comprises nanocrystallized bamboo thin-wall cell walls extracted from tabasheer, cocoa puree and cocoa butter, wherein the water content of the chocolate is 10-50% by mass. The chocolate disclosed by the invention is relatively cool and viscous in mouth, the problem of heat sensitivity of the chocolate is relieved, and a non-traditional unique mouth feel is created. The preparation method of the high-water-content chocolate is easy to operate, environmentally friendly, sustainable, safe, sanitary and suitable for large-scale production.

Provided are a moisturizing composition and a use thereof. The moisturizing composition comprises shea butter, cocoa butter, white beeswax, wheat germ oil, oryza sativa germ oil, and squalane. All the components in the moisturizing composition are reasonable in compatibility and have a synergistic effect, so that the composition has a more excellent moisturizing effect; and all the components are natural plant components, are mild and safe, have no irritation to the skin, and conform to the green and environmentally-friendly trends in the cosmetics market, such that consumers can use the moisturizing composition more securely, , and the purchasing desire of the consumers is also improved.

The invention provides a solid vegetable fatty product the fundamental ingredient of which is olive oil, preferably extra virgin olive oil (EVOO), with the rest of the ingredients being deodorized cocoa butter, liquid sunflower lecithin, liquid microcrystalline cellulose, and where appropriate, stabilizer consisting of mono- and diglycerides of fatty acids of vegetable origin. Likewise, the invention relates to the use of the product in cooking and in manufacturing pastry and confectionery products as a substitute for butter and margarine.

The application discloses a preparation method of milk chocolate prepared from cocoa butter substitute, and particularly relates to the chocolate production field, and comprises the following raw materials in parts by weight: 25-40 parts of composite cocoa butter substitute base, 30-45 parts of white granulated sugar, 8-15 parts of whey powder, 10-20 parts of full-fat milk powder, 5-10 parts of dietary fiber microcapsules, 0.5-2 parts of composite emulsifier, 0.1-0.5 parts of crystal form stabilizer, 0.1-0.8 parts of edible salt and 0.05-0.3 parts of food essence. The application is prepared by compounding sunflower oil / ethyl cellulose oil gel with 50% cocoa butter, combining the crystal form stabilizer and the four-stage temperature-adjusting crystallization process, so that the blooming area of the cocoa butter substitute chocolate is far less than the blooming area of the prior art after the cocoa butter substitute chocolate is stored at 20 DEG C for 30 days; and the composite cocoa butter substitute base simulates the multi-stage melting curve of the natural cocoa butter, and the product has the melting speed of fast first and slow later in the oral cavity in combination with the slow-release effect of the dietary fiber microcapsules, and the flavor is released for a long time.

The production process comprises the following production process flows: S1, raw material selection: selecting high-quality rhizoma polygonati and fructus lycii from a specific production place to ensure effective components and taste of the raw materials, and preparing flavor-enhanced fruit powder, cocoa solids, cocoa butter and inulin at the same time; s2, cleaning and steaming in the sun: thoroughly cleaning the rhizoma polygonati and the Chinese wolfberry fruits with clear water to remove surface impurities; the chocolate is rich in nutrition, compared with common chocolate, the chocolate containing rhizoma polygonati and fructus lycii has the advantages that the nutritional ingredients are greatly improved, the health value of the product is enhanced, the taste is unique, the natural flavors of rhizoma polygonati and fructus lycii are reserved by adopting a freeze-drying technology, and after refining for 48 hours, the chocolate is rich in flavor and rich in nutrition. The silky degree of the chocolate reaches the unprecedented fine degree, the taste level is rich, the market requirement is met, the requirement of modern young people for healthy food is met, the disadvantage of traditional dark chocolate in taste is overcome, and the chocolate has a good market prospect.

The present invention relates to the technical field of emulsification processes, and particularly to the production process of camellia oil emulsification; it includes the following steps: Step 1: Mix tapioca starch and water to obtain a starch milk; Step 2: Add glucoamylase and α-amylase to the starch milk, add Bacillus firmus for fermentation reaction, after the reaction, inactivate Bacillus firmus, glucoamylase, and α-amylase to obtain a fermentation product; Step 3: Mix the fermentation product, camellia oil, sorbitan monostearate, L-ascorbic acid palmitate, cocoa butter, water, and lecithin according to the mass ratio to obtain a mixture, heat the mixture to 40-45 °C, adjust the pH to 6-8, and circulate and process it 3-5 times under a pressure of 90-100 MPa through a high-pressure homogenizer to obtain a homogeneous emulsion. The prepared camellia oil emulsification product can still maintain a good effect on gastric mucosa repair after being stored under indoor light conditions at room temperature for more than 24 months.

The present invention relates to a caramel-like filling, the caramel-like filling comprising: (a) 25 to 35wt% soluble fiber; (b) 25 to 50wt% sugar alcohol; (c) 4 to 16wt% cocoa butter; (d) 8 to 15wt% water. In particular the filling has caramel-like properties without requiring a heat-treatment step as in conventional caramel production. This significantly broadens the application of the faux caramel.

The utility model relates to the field of cocoa butter processing, and discloses an efficient separation device for cocoa butter processing, which comprises a base, the top end of the base is fixedly connected with an extrusion seat, the top end of the base is provided with a hydraulic rod, the top end of an output shaft of the hydraulic rod is provided with a pressure head, and the outer wall of the hydraulic rod is provided with a material containing assembly. And the material containing assembly comprises a sliding ring, the sliding ring slides on the outer wall of the hydraulic rod, the right end of the sliding ring is fixedly connected with a material containing disc, the material containing disc is connected to the top end of the extrusion base in an inserted mode, the bottom end of the sliding ring is rotationally connected with a supporting ring, the left end of the supporting ring is provided with a fixing assembly, and the fixing assembly comprises a storage box. According to the device, the multiple sets of material containing assemblies are arranged, during squeezing operation, an operator can clean the material containing discs outside the device, after the pressing head is lifted, material changing operation can be achieved by adjusting the positions of the two sets of material containing discs, and the machining efficiency of the whole device is high.

The invention relates to a chocolate or chocolate-like product comprising from 15% to 65% by weight of a sweetener; and from 15% to 45% by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30% by weight of StOSt triglycerides and from 30% to 70% by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid. The invention also relates to a process for preparing the chocolate or chocolate-like product and a use of a chocolate or chocolate-like product.

The invention relates to chocolate not easy to soften and a preparation method thereof. The chocolate not easy to soften is prepared from the following raw materials in parts by weight: 10-15 parts of tea fiber, 10-20 parts of cocoa butter, 2-5 parts of cocoa powder, 1-5 parts of sucrose powder, 3-6 parts of maltodextrin and 15-25 parts of skim milk powder. The tea fiber and the maltodextrin are added into the raw material formula to form a supporting structure of the chocolate, so that a product which is not easy to soften is obtained.