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Low-energy health chocolate and industrial production method thereof

A low-energy, chocolate technology, applied in the field of chocolate, can solve the problems of easy catalyst residue and high reaction temperature, and achieve the effect of reducing energy, reducing the content of sucrose and fat, and having a delicate and smooth taste.

Active Publication Date: 2011-02-09
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the reaction temperature of this method is high, the catalyst is easy to remain in the final product, and the esterification reaction is a random transesterification reaction.

Method used

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  • Low-energy health chocolate and industrial production method thereof
  • Low-energy health chocolate and industrial production method thereof
  • Low-energy health chocolate and industrial production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Preparation of low energy cocoa butter. At 60°C, add 20kg octanoic acid and 10kg behenic acid to 100kg cocoa butter, mix well, add 7.8kg Lipozyme TL IM, and react for 6 hours at a stirring speed of 100r / min, then filter to remove enzymes to obtain wool Oil. Crude oil is deacidified and refined under the conditions of 190°C and vacuum degree of 1Pa to obtain low-energy cocoa butter. The refined low-energy cocoa butter has an acid value of 0.3, a melting point between 34°C and 38°C, and can reduce 30% of heat.

[0037] Low-energy healthy chocolate industrial production: 5.5kg whole milk powder, 50kg low-energy sweetener (10kg fructooligosaccharide, 10kg xylitol, 10kg maltitol, 10kg sorbitol, 10kg mannitol), 5kg inulin mixed in the tank In the machine, at a temperature of 30°C, mix for 10min at a rotating speed of 30r / min, after mixing evenly, add 10kg of molten cocoa slurry containing 50% (weight) cocoa butter (cocoa slurry is cocoa beans through pretreatment Remove al...

Embodiment 2

[0042] Preparation of low energy cocoa butter. At 70°C, add 40kg of capric acid and 30kg of behenic acid to 100kg of cocoa butter, mix well, add 10.2kg of Lipozyme TL IM, and react for 8 hours at a stirring speed of 200r / min, then filter to remove the enzyme to obtain crude oil. Crude oil is deacidified and refined under the conditions of 200°C and vacuum degree of 1Pa to obtain low-energy cocoa butter. The refined low-energy cocoa butter has an acid value of 0.5 and a melting point between 34°C and 38°C, which can reduce 50% of heat.

[0043] Industrial production of low-energy healthy chocolate. 3.0kg cocoa powder containing 10% cocoa butter, 10.0kg whole milk powder, 50.0kg low-energy sweeteners (5.0kg fructooligosaccharides, 10.0kg xylitol, 10.0kg maltitol, 10.0kg sorbitol, 15.0kg mannose Alcohol), 5.0kg inulin in a mixer, at a temperature of 35°C, mixed for 5min at a rotating speed of 60r / min, after mixing evenly, add 6.0kg of melted cocoa slurry (cocoa butter containi...

Embodiment 3

[0048] Preparation of low energy cocoa butter. At 80°C, add 30kg of capric acid and 20kg of behenic acid to 100kg of cocoa butter, mix well, add 9.0kg of Lipozyme TL IM, and react for 10 hours at a stirring speed of 150r / min, then filter to remove the enzyme to obtain crude oil. Crude oil is deacidified and refined under the conditions of 200°C and vacuum degree of 1Pa to obtain low-energy cocoa butter. The refined low-energy cocoa butter has an acid value of 0.65, a melting point between 34°C and 38°C, and can reduce 35% of heat.

[0049] Industrial production of low-energy healthy chocolate. 5.0kg cocoa powder containing 10% cocoa butter, 50.0kg low-energy sweeteners (15.0kg fructooligosaccharides, 5.0kg xylitol, 5.0kg maltitol, 10.0kg sorbitol, 15.0kg mannitol), 8.0kg chrysanthemum The powder is mixed in a mixer at a temperature of 35° C. for 5 minutes at a speed of 40 r / min. After mixing evenly, add 5.0 kg of melted cocoa slurry (containing 50% by weight of cocoa butter...

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Abstract

The invention discloses a low-energy health chocolate and an industrial production method thereof. The chocolate comprises the following materials by weight percent: 5-10 percent of flavor component, 8-10 percent of cocoa butter, 20-30 percent of low-energy cocoa butter, 40-50 percent of low-energy sweetener, 0.5-1.0 percent of emulsifying agent and 3-10 percent of no-energy filling agent; the low-energy cocoa butter can be prepared by the following method: under the condition of 60-80 DEG C, adding caprylic acid or decylic acid and behenic acid into the cocoa butter, adding lipase with the mass equal to that of total substrate, under the stirring speed of 100-200r / min, reacting for 6-12 hours under the action of enzymatic and catalytic ester exchange, filtering to remove enzyme and obtain crude oil, and carrying out molecular distillation, refining and deacidification on the crude oil to obtain the low-energy cocoa butter; and the preparation method comprises the steps of mixing, accurate grinding, refining, temperature adjusting, forming and the like. The low-energy health chocolate realizes sugar free, low sweetness, high fibrosis and low energy.

Description

technical field [0001] The invention relates to a chocolate, in particular to a low-energy healthy chocolate and an industrial production method thereof, wherein low-energy fat is used to partially or completely replace cocoa butter, and at the same time, low-energy sweetener is used to completely replace sucrose to reduce the energy of chocolate. Background technique [0002] Fat, protein, and carbohydrates are essential substances for the human body. In the daily diet, people need to ingest these three substances from food to maintain the normal physiological activities of the human body. In the body, the oxidation and burning of fat provides a large amount of energy for the human body. Each gram of fat burned can provide 9kcal of energy, while each gram of protein and carbohydrate burned only produces 4kcal of heat. In today's society, with the deterioration of the environment, the accelerated pace of life, and the impact of impetuous consumption psychology, consumers' ea...

Claims

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Application Information

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IPC IPC(8): A23G1/04A23G1/32
Inventor 郑建仙吴炜亮
Owner SOUTH CHINA UNIV OF TECH
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