80 results about "Dark chocolate" patented technology

A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.

The present invention provides for a non-standardized dark chocolate composition to have up to 75% less saturated fat content than regular dark chocolate and have an improved healthier fat structure. A non-standardized and standardized dark chocolate include an antioxidant blend of; Virgin Coconut Oil, Vanilla Powder, Blackberry Powder, and Acai Berry Extract that creates a synergistic affect making the compositions have the rich and creamy taste, texture, melt and creaminess similar to milk chocolate. The final compositions have improved health characteristics, antioxidant content, and significantly less bitterness. Additionally, the method for preparing such non-standardized and standardized dark chocolate compositions is covered.

The invention relates to a method for manufacturing a cholesterol-reducing lactobacillus paracasei KL1-Liu probiotic chocolate and is suitable for the production of the probiotic chocolate in a candy product. The probiotic chocolate is composed of lactobacillus paracasei KL1-Liu bacterial powder, semi-sweet dark chocolate liquor, white chocolate liquor, sesame, matcha powder, strawberry powder, diced apricot kernel and diced raisin. The manufacture method comprises the following steps: performing high-density fermentation on the lactobacillus paracasei KL1-Liu CGMCC No.7029, centrifugally concentrating, performing microcapsule processing and freeze-drying to prepare the microcapsule bacterial powder; finely milling the raw materials, refining, regulating the temperature, adding the microcapsule bacterial powder, cooling, demoulding and packaging to obtain the probiotic chocolate. The probiotic chocolate manufactured by the invention is good in storage stability, convenient in raw material sources, simple in process and short in manufacture period and is suitable for industrial production.

The invention relates to soft chocolate, in particular to soft chocolate with a freezing-resistant characteristic and aims to solve the problems of the conventional chocolate products in application to ice cream and frozen food. The soft chocolate comprises dark chocolate, milk chocolate and white chocolate. The invention belongs to the field of food.

The invention discloses corn germ-containing sports chocolates and a preparation method of the corn germ-containing sports chocolates, belonging to the technical field of food processing. The chocolates are characterized in that energy candies are prepared by processing the following raw materials by weight percent: 5%-20% of black chocolate powder, 3%-7% of skim milk powder, 3%-10% of corn germ peptides, 3%-12% of corn germ pulp, 3%-12% of oatmeal, 3%-12% of nut meat and 0.4%-1.6% of taurine. The chocolates have the characteristics of being capable of quickly relieving physical fatigue, being balanced in nutrition, convenient to carry and good in satiety, and are suitable for being eaten by people with the fondness for sports fitness, outdoor travel and the like.

The invention relates to a health-care sandwich chocolate composed of the following components in parts by weight: 300-500 parts of dark chocolate, 5-15 parts of fructooligosaccharide, 100-120 parts of light cream, 10-30 parts of butter, 5-10 parts of dried orange peel, and 5-15 parts of Cointreau. The health-care sandwich chocolate has the beneficial effects that the prepared health-care sandwich chocolate has the functions of effectively reducing the sweetness, improving digestive functions, bidirectionally regulating gastrointestinal flora, promoting the absorption on calcium, enhancing the immunity, reducing blood lipid and cholesterol, resisting caries, having low calorie, promoting mineral substance absorption and microbial synthesis, beautifying features, beautifying skin, slimming body and the like. A preparation method is concise in process, and the prepared chocolate is more delicate and more silk slippery; the heat preservation time is 12 hours, so that the chocolate is better degassed, grease and dry substances are better integrated, and the brightness is also greatly improved; and temperature adjustment melting is carried out, so that the chocolate is more crisp and has longer shelf life under normal storage conditions.

The invention discloses mango jam and a preparation method thereof. The mango jam consists of the following materials in parts by weight: 8 to 10 parts of mango, 5 to 7 parts of rum, 2 to 3 parts of mulberry honey, 0.6 parts of lemon extract, 2 to 3 parts of Chinese yam, 1.5 to 2.5 parts of whole milk, 0.8 to 1.0 part of dark chocolate sauce, 0.2 to 0.3 parts of ground sea sedge, 1 to 2 parts of ginger sugar solution and 2 to 4 parts of mixed nutrition milk. The invention also provides the preparation method for the mango jam. The preparation method disclosed by the invention is scientific and reasonable, and is simple in process; the mango jam disclosed by the invention is green and healthy; by adding the Chinese yam, digestive absorption of spleen and stomach is favorably promoted; by adding the homemade mixed nutrition milk containing zinc, manganese, chromium and other trace elements, vitamin C and vitamin E which are indispensable to the human body, human body health is favorably promoted, and the health-care value of the mango jam is better improved.

The invention relates to chocolate-containing instant donkey-hide gelatin food and a preparation method thereof. The chocolate-containing instant donkey-hide gelatin food is characterized by comprising the following ingredients (by weight): 10-25 parts of donkey-hide gelatin, 55-80 parts of chocolate and 10-20 parts of nut, wherein content of the donkey-hide gelatin is 20 parts and the chocolate is preferably pure dark chocolate. The preparation method of the above chocolate-containing instant donkey-hide gelatin food comprises the following steps: (1) raw material pretreatment: crushing donkey-hide gelatin and sieving to obtain donkey-hide gelatin powder; triturating cooked nut and sieving to obtain cooked nut particles; and heating chocolate in water bath until the chocolate is completely molten; and (2) adding 10-25 parts by weight of donkey-hide gelatin powder and 10-20 parts by weight of nut particles into 55-80 parts by weight of molten chocolate, uniformly mixing, pouring the hot mixture into a mould, cooling, and demoulding. The chocolate-containing instant donkey-hide gelatin food is delicious and tasty and is convenient to eat; the preparation method is simple; raw materials and auxiliary materials are easily available; and the preparation method almost has no requirement on equipment.

The invention provides a chocolate containing a probiotic filling and a preparation method for the same. The chocolate is a chocolate containing a probiotic filling, wherein the probiotic filling is completely buried in a chocolate cladding; and the chocolate cladding is one of white chocolate, black chocolate and milk chocolate. The preparation method comprises the following steps of: when the temperature of the pasted chocolate filling is lowered to 25-30 DEG C, adding probiotic powder and uniformly stirring again, using a chocolate die, wrapping the produced probiotic chocolate filling in the chocolate through the steps of producing a shell, filling a core and sealing a bottom, then immediately conveying to a refrigerator, and condensing and shaping to obtain the finished product, thus forming the filled chocolate containing probiotics.

The invention discloses a porous pulp black chocolate which is prepared from the following raw materials in parts by weight: 400-410 parts of black chocolate, 30-35 parts of apples, 3-4 parts of aloe juice, 2-3 parts of rose, 4-5 parts of peach blossom, 1-2 parts of radix polygonati officinalis, 1-1.2 parts of casein, 4-5 parts of lecithin and 2-3 parts of sucrose ester. The aerated chocolate disclosed by the invention is fluffy, crispy and good in taste, and according to the added casein, the viscosity of the chocolate paste is improved, so that the bubble moving speed is low during aeration. The bubbles are difficult to gather and rise out of the chocolate paste, so that more stable bubbles are formed, and the compressive property is good. In addition, the porous pulp black chocolate disclosed by the invention comprises multiple Chinese herbal medicine components and has the effect of beautifying.

A chocolate mixture comprising chocolate, preferably dark chocolate and an antioxidant mixture which includes:

The antioxidant mixture makes up from about 4% to about 8% of the weight of the combination of chocolate and mixture. Other additives, such as fruit, nuts and candies may also be added, but their weight is not factored into the calculation of the relative proportion of chocolate to antioxidant mixture.

The present invention discloses honey alcoholism dispelling black chocolates. The honey alcoholism dispelling black chocolates are prepared from the following raw materials in parts by weight: 380-390 parts of cocoa butter, 30-32 parts of flaxseed oil, an appropriate amount of immobilized lipase and edible alcohol, 3-4 parts of chitosan, 20-22 parts of honey, 12-13 parts of coconut juice, 10-11 parts of glutinous rice, 3-4 parts of radix puerariae, 5-6 parts of flos puerariae, 2-3 parts of fructus schizandrae, 170-180 parts of cocoa powder, 380-390 parts of white granulated sugar, 50-55 parts of lactose, 5-6 parts of lecithin, 0.5-0.6 part of a beta-sitosterol preparation and 0.5-0.6 part of a gamma-oryzanol preparation. The chocolates are smooth on surface, delicate in mouthfeel and moderate in sweetness. After a transesterification reaction of the cocoa butter and the flaxseed oil, the content of beta crystal form is improved, so that the chocolates have a good stability and storage performance, and also have the effect of dispelling alcoholism.

The invention discloses a cassava, chocolate and coffee biscuit. The cassava, chocolate and coffee biscuit is composed of, by weight, 320-344 parts of food-grade cassava powder, 56-80 parts of low-gluten flour, 12-16 parts of white sugar, 320-340 parts of salt-free butter, 136-152 parts of dark chocolate, 136-152 parts of coffee and 165-240 parts of eggs. The invention further discloses a making method of the cassava, chocolate and coffee biscuit. The cassava, chocolate and coffee biscuit has the unique chocolate and coffee flavor and contains rich nutritional ingredients such as dietary fibers, amino acids, vitamins, calcium, potassium, magnesium and phosphorus, thereby being nutritious.

The present method comprises a preparation method of chocolate milk drink. The method comprises the following steps: (1) cocoa powder and water are mixed to obtain material liquid A; (2) raw milk, dark chocolate grains, single cream, white granulated sugar, a stabilizer, an emulsifier and water are mixed to obtain material liquid B; (3) the material liquid A and the material liquid B are mixed to obtain mixed liquid C; (4) the mixed liquid C is subjected to twice homogenizing and the homogenized mixed liquid C is subjected to ultra-high temperature sterilizing to obtain sterilized mixed liquid D and (5) the sterilized mixed liquid D is homogenized, the homogenized mixed liquid D is cooled, and cooled homogenized mixed liquid D is filled. The chocolate milk drink has refreshing taste and final product viscosity of 7-8 Pa*S. The chocolate milk drink is free of essences, can be stored at low temperature (2-6 DEG C) to meet the needs of consumers in enjoying the cold and refreshing chocolate milk, is good in stability and free of precipitation, and has a shelf life of 3 months.

A process and a plant are proposed for producing dark chocolate which make it possible to produce dark chocolate, in particular also single-variety dark chocolate, having a high cocoa content without cocoa powder needing to be produced and/or added. By means of a partial defatting of the cocoa mass in a process step which is connected upstream of the mixing, grinding and/or conching, the fat content in the cocoa mass is reduced to the extent that dark chocolates can be produced having a high cocoa content without cocoa powder needing to be added. The partial defatting of the cocoa mass is preferably carried out using a decanter (50). The cocoa butter fraction (2) according to the invention occurs on decanting as a high-fat fraction which still contains a fraction of 17 to 21% by weight, a maximum of 30% by weight, of fat-free cocoa dry matter. In the novel process according to the present invention, the expenditure for producing a highly defatted cocoa powder is avoided, since the cocoa mass (11) is only defatted to the point that the mass produced therefrom can be comminuted without problem using rollers (30) and can subsequently be conched. The cocoa butter fraction is added during conching after the comminution in a ball mill.

The invention discloses black chocolate beneficial to digestion. The black chocolate is prepared from the following raw materials in parts by weight of 500 parts by weight of cocoa butter, 100-200 parts by weight of cocoa powder, 5-15 parts by weight of vegetable oil, 3-8 parts by weight of immobilized lipase, 10-50 parts by weight of hawthorn pulp, 5-25 parts by weight of petals, 10-55 parts by weight of lactose, 3-8 parts by weight of probiotics, 1-4 parts by weight of chitosan, 3-12 parts by weight of tea polyphenol, 5-15 parts by weight of oat, 0.1-0.6 part by weight of beta-sitosterol preparations and 0.1-0.5 part by weight of gamma-oryzanol preparations. The black chocolate disclosed by the invention is convenient to digest, can promote absorption of nutritional ingredients in the black chocolate, and avoids adverse reactions such as stomachache, abdominal distension or diarrhea. In addition, metabolism of a human body can be promoted, and the immunity of the organism is improved.

The invention relates to the food processing filed, in particular to a formula of Tiramisu pudding. The Tiramisu pudding is prepared by the raw materials in parts per 1000 L as follows: 500-800 kg of fresh and raw milk, 30-90 kg of white granulated sugar, 20-50 kg of single cream, 10-20 kg of spent meal, 5-10 kg of maltodextrin, 1-3 kg of ground coffee, 10-30 kg of dark chocolate, 5-20 kg of gelatin, 5-10 kg of modified starch, 20-100 kg of strawberry jam, 2-10 kg of red wine, 100-1000 ml of essence and the balance of water. With the adoption of the technical scheme of the formula of the Tiramisu pudding, the energy is low, the flavor is pure, and the Tiramisu pudding contains microelements and mineral substances, such as calcium, iron, phosphorus and the like which are beneficial to a human body, facilitates digestion and promotes normal substance metabolism of the body at the same time.

The invention discloses mocha-flavor milk-bursting soft cookies and a processing method thereof. The mocha-flavored milk-bursting soft cookie comprise biscuit bases, coffee jelly and coffee stuffings,wherein the biscuit bases comprise whole wheat flour, buckwheat starch, milk powder, butter, white granulated sugar and a compound modifier, the coffee jelly comprises instant coffee powder, purifiedwater, compound colloid and citric acid, and the coffee stuffing comprises purified water, a compound sweetening agent, modified starch, dark chocolate, citric acid and compound colloid. The preparation method comprises the steps of biscuit preparation, coffee jelly preparation, stuffing preparation, finished product combination and the like. The obtained mocha-flavored milk-bursting soft cookiesare crisp in outer layer texture, rich in coffee mellowness, silky, fragrant and sweet in chocolate sauce, rich in taste and unique in flavor.