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Low-sugar and low-fat black garlic chocolate and making method thereof

A chocolate and black garlic technology, applied in cocoa, food science, application and other directions, can solve problems such as reducing energy, reducing sucrose and fat content, and achieving the effect of preventing discoloration, changing taste, and improving health

Inactive Publication Date: 2016-01-20
DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the problem faced by low-energy chocolate is how to maintain its original strong aroma, quality and taste while reducing the content of sucrose and fat to reduce energy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0023] Embodiment 1: In this embodiment, low-sugar and low-fat black garlic chocolate is made of 50% black garlic paste, 20% black garlic powder, 10% cocoa mass, 10% cocoa powder and 10% linseed oil by mass percentage ; Its preparation method is carried out according to the following steps:

[0024] Step 1. Grind the black garlic sauce with a colloid mill for 3 times, each time for 30 minutes, then add cocoa powder and linseed oil, mix well, and pour into a mold to shape;

[0025] Step 2. Heat the cocoa liquid block until it melts, add 80 mesh black garlic powder, mix well, and then spray into the mold of step 1;

[0026] Step 3, then place it in a vacuum freeze dryer, freeze and shape at -30°C for 60 minutes, heat up to 5°C and dry for 3 hours, and demould to obtain low-sugar and low-fat black garlic chocolate.

[0027] The physical and chemical indicators of the low-sugar and low-fat black garlic chocolate of the present embodiment are as follows:

[0028] Moisture <2%; su...

specific Embodiment approach 2

[0034] Embodiment 2: Low-sugar and low-fat black garlic chocolate is made of 30% black garlic sauce, 25% 60-mesh black garlic powder, 10% cocoa liquor, 10% cocoa powder and 10% perilla oil by mass percentage; Its preparation method is the same as that of Embodiment 1.

[0035] The preparation method of the black garlic powder is prepared by the existing method. During the preparation process, the vacuum freeze-drying method is used for drying, and the black garlic powder is frozen at -30° C. for 60 minutes. The physical and chemical indicators of the low-sugar and low-fat black garlic chocolate of the present embodiment are as follows:

[0036] Moisture <2%; sugar content <30%; fat <5%;

[0037] Health indicators: heavy metal indicators: lead ≤ 1mg / kg, arsenic ≤ 1mg / kg;

[0038] Microbiological indicators: the number of bacteria is 3×104 / g, the number of coliform bacteria is 200 / g, and the pathogenic bacteria cannot be detected.

specific Embodiment approach 3

[0039] Embodiment 3: Low-sugar and low-fat black garlic chocolate is made of 55% black garlic sauce, 25% 80-mesh black garlic powder, 20% cocoa mass, 5% cocoa powder and 5% perilla oil by mass percentage; Its preparation method is the same as that of Embodiment 1.

[0040] The physical and chemical indicators of the low-sugar and low-fat black garlic chocolate of the present embodiment are as follows:

[0041] Moisture <2%; sugar content <30%; fat <5%;

[0042] Health indicators: heavy metal indicators: lead ≤ 1mg / kg, arsenic ≤ 1mg / kg;

[0043] Microbiological indicators: the number of bacteria is 3×104 / g, the number of coliform bacteria is 200 / g, and the pathogenic bacteria cannot be detected.

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PUM

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Abstract

The invention discloses low-sugar and low-fat black garlic chocolate and a making method thereof, relates to chocolate and a making method thereof, and aims to provide low-fat, low-sugar and low-energy black garlic chocolate. The low-sugar and low-fat black garlic chocolate is made of black garlic sauce, black garlic powder, a cocoa mass, cocoa powder and vegetable oil. The making method includes the following steps that firstly, the black garlic sauce is added into the cocoa powder and the vegetable oil and then evenly mixed and stirred, and the mixture is poured into a mould to be formed; secondly, the cocoa mass is heated to be melted, the black garlic powder is added and evenly mixed and stirred, and then the mixture is injected into the mould in the first step in a sprayed mode; thirdly, freezing and drying are performed. The low-sugar and low-fat black garlic chocolate has the brownish-black color of common chocolate and is bright in color and luster, complete in form and low in sugar content and fat content; a chocolate coat is dense and does not shed; the strong aroma of common chocolate and the unique aroma of black garlic are coordinated, and the low-sugar and low-fat black garlic chocolate is appropriate in sweetness, crisp, fragrant, glutinous, smooth but not greasy and free of grainy mouthfeel.

Description

technical field [0001] The invention relates to a chocolate and a preparation method thereof; in particular to a low-sugar and low-fat black garlic chocolate and a preparation method thereof. Background technique [0002] Chocolate has attracted countless consumers with its delicate and smooth taste and unique attractive aroma. In recent years, with the gradual enhancement of people's health awareness, the market share of chocolate has been affected to a certain extent, and its dominance in the candy market is gradually being weakened. Consumers' awareness of low-fat, low-sugar, and low-energy health awareness continues to strengthen, and people are increasingly worried that chocolate will benefit their own health. Therefore, low-sugar, low-fat, low-energy chocolate has received great attention and has broad development prospects. The problem faced by low-energy chocolate at present is how to maintain its original strong fragrance, quality and mouthfeel while reducing sucr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/36A23G1/48A23G1/42
Inventor 孙宇峰赵立涛董艳王书瑞高宇刘宇峰穆竟
Owner DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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