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Chocolate containing probiotic filling and preparation method for same

A sandwich chocolate, chocolate technology, applied in the direction of cocoa, food science, application, etc., can solve the problems of restriction, heat intolerance of probiotics, etc.

Inactive Publication Date: 2014-10-01
天津市食品加工工程中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While the use of probiotics is limited due to their heat-labile

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] The key points of the manufacturing method of the probiotic-containing sandwich stuffing of the present invention are: heating materials except the probiotics to 50-70 DEG C, and mixing them in a stirring pot until they are paste-like. When it drops to 25-30°C, add the probiotics and stir again in the stirring pot until it becomes a paste, and set aside.

[0011] The main points of the method for making the chocolate skin of the present invention are as follows: melting the chocolate to about 50° C., and keeping the temperature at 30° C. after temperature adjustment for subsequent use.

[0012] Use chocolate molds to wrap the prepared probiotic-containing sandwich fillings and chocolate skins in chocolate molds through the steps of shell making, core filling, and back sealing, and then immediately send them to the freezer to solidify The finished product forms a praline filled with probiotics.

[0013] Its chocolate leather is one of white chocolate, dark chocolate and...

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PUM

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Abstract

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.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a chocolate preparation method, in particular to a probiotic-filled chocolate and a preparation method thereof. Background technique [0002] Many health problems in the human body are caused by the imbalance of the flora in the body, and the decisive factor is the balance of the microecology. The purpose of relief and treatment can be achieved by restoring the flora in the body to the ecological balance. Syndrome such as diarrhea, constipation, etc. have been studied and practiced at home and abroad for many years, and it has been proved that the use of specific probiotics can be effectively treated. The use of probiotics is limited due to their thermolabile nature. [0003] Chocolate is a good carrier of probiotics, and it is easier to add probiotics to foods in this probiotic-containing chocolate than to add probiotics directly to some foods. Chocolate added with pr...

Claims

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Application Information

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IPC IPC(8): A23G1/42A23G1/54
Inventor 胡云峰崔瀚元
Owner 天津市食品加工工程中心
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