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Dark chocolate

A technology of dark chocolate and cocoa beans, applied in the field of chocolate, can solve the problem of low sweetness of dark chocolate, and achieve the effect of not being obese and having a good taste

Inactive Publication Date: 2013-01-09
J JIANGSU LIANGFENG FOODSTUFF GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As mentioned above, prior art dark chocolates are less sweet, making them not particularly popular with the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of dark chocolate, which is composed of the following components in terms of weight percentage: 25% of cocoa butter processed from Hainan cocoa beans; 35% of cocoa liquid mass processed from Hainan cocoa beans; 20% of fructooligosaccharides with a purity ≥ 90wt% ; Maltitol 19.5%; Soy Lecithin 0.5%.

[0018] Dark chocolate is prepared as follows:

[0019]

Embodiment 2

[0021] A kind of dark chocolate, which is composed of the following components in terms of weight percentage: 30% of cocoa butter processed from Hainan cocoa beans; 30% of cocoa liquid mass processed from Hainan cocoa beans; 15% of fructooligosaccharides with a purity ≥ 90wt% ; Maltitol 24.5%; Soy Lecithin 0.5%.

[0022] Dark chocolate is prepared as follows:

[0023]

Embodiment 3

[0025] A kind of dark chocolate, which is composed of the following components in terms of weight percentage: 20% of cocoa butter processed from Hainan cocoa beans; 35% of cocoa liquid mass processed from Hainan cocoa beans; 19.5% of fructooligosaccharides with a purity of 90% by weight; Maltitol 25%; soybean lecithin 0.5%.

[0026] Dark chocolate is prepared as follows:

[0027]

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PUM

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Abstract

The invention relates to a dark chocolate which comprises the following components by weight percent: 20%-30% of cocoa butter processed by using Hainan cocoa beans, 30-40% of cocoa liquor processed by using Hainan cocoa beans, 20%-30% of fructo-oligosaccharide with the purity greater than or equal to 90%, 20-30% of maltitol and 0%-1% of soyabean lecithin. The dark chocolate disclosed by the invention contains rich cocoa phenol, theobromine and yellow baisc alcohol and high dietary fibers, and does not contain synthetic food additive and sugar, so that the dark chocolate has good sweet taste and mouthfeel, and can be eaten by special crowds, therefore, the dark chocolate is a good healthy diet food.

Description

technical field [0001] The invention relates to a kind of chocolate, in particular to a kind of dark chocolate. Background technique [0002] It is known that chocolate is a kind of sweet food made of cocoa pulp and cocoa butter as the main raw material, which is very popular among children and ladies. It not only tastes delicate and sweet, but also has a strong aroma. Chocolate can be eaten directly or used to make cakes, ice cream, etc. On the romantic Valentine's Day, it is an indispensable protagonist to express love. [0003] Because the ingredients added to chocolate in the manufacturing process are different, it also creates its changeable appearance. Chocolate currently on the market can be roughly divided into dark chocolate (or pure chocolate) according to its ingredients, which contains less than 12% milk content; milk chocolate, which contains at least 10% cocoa mass and at least 12% milk ; complex chocolate, which does not contain cocoa butter; white chocola...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/36A23G1/40
Inventor 季万兰赵文伟蔡健苏晓萍陈龙
Owner J JIANGSU LIANGFENG FOODSTUFF GROUP
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