A kind of rice-flavored cocoa butter substitute chocolate sauce and preparation method thereof
A chocolate sauce and cocoa butter technology, applied in food science and other directions, can solve problems such as low protein content, high fat and sugar content, gastrointestinal discomfort, etc., to regulate autonomic nerves, improve gastrointestinal function, promote microcirculation and healthy skin. Effect
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Embodiment 1
[0033] A rice-flavored cocoa butter substitute chocolate spread prepared by weight from the following ingredients:
[0034] White granulated sugar 360Kg, soft chocolate oil 410Kg, alkalized cocoa powder 3Kg, rice flour 185Kg, lactose 30Kg, soybean lecithin 4Kg, vanillin 1Kg.
[0035] Preparation method, concrete steps are as follows:
[0036] (1) white granulated sugar is pulverized with a pulverizer, and the fineness is 100 orders;
[0037] (2) Melt the soft chocolate oil to 55°C to fully melt and mix the oil;
[0038] (3) The melted soft chocolate oil is transferred to the fine grinder, and the fine grinder is opened;
[0039] (4) After fully mixing white granulated sugar powder, lactose, alkalized cocoa powder, rice flour and vanillin, add it to a fine grinder for grinding, keep the temperature at 55°C, and grind until the fineness is ≤30 μm;
[0040] (5) Add soybean soft lecithin into the refiner, continue to grind, grind until the fineness is ≤30 μm and cool down to 40...
Embodiment 2
[0045] A rice-flavored cocoa butter substitute chocolate spread prepared by weight from the following ingredients:
[0046] White granulated sugar 380Kg, soft chocolate oil 410Kg, alkalized cocoa powder 55Kg, rice flour 150Kg, soybean lecithin 4Kg, vanillin 1Kg.
[0047] Preparation method, concrete steps are as follows:
[0048] (1) white granulated sugar is pulverized with a pulverizer, and the fineness is 100 orders;
[0049] (2) Melt the soft chocolate oil to 55°C to fully melt and mix the oil;
[0050] (3) The melted soft chocolate oil is transferred to the fine grinder, and the fine grinder is opened;
[0051] (4) After fully mixing white granulated sugar powder, lactose, alkalized cocoa powder, rice flour and vanillin, add it to a fine grinder for grinding, keep the temperature at 55°C, and grind until the fineness is ≤30 μm;
[0052] (5) Add soybean soft lecithin into the refiner, continue to grind, grind until the fineness is ≤30 μm and cool down to 40°C;
[0053]...
Embodiment 3
[0057] A rice-flavored cocoa butter substitute chocolate spread prepared by weight from the following ingredients:
[0058] White granulated sugar 400Kg, soft chocolate oil 450Kg, alkalized cocoa powder 60Kg, rice flour 160Kg, soybean lecithin 6Kg, vanillin 1Kg.
[0059] Preparation method, concrete steps are as follows:
[0060] (1) white granulated sugar is pulverized with a pulverizer, and the fineness is 100 orders;
[0061] (2) Melt the soft chocolate oil to 55°C to fully melt and mix the oil;
[0062] (3) The melted soft chocolate oil is transferred to the fine grinder, and the fine grinder is opened;
[0063] (4) After fully mixing white granulated sugar powder, lactose, alkalized cocoa powder, rice flour and vanillin, add it to a fine grinder for grinding, keep the temperature at 55°C, and grind until the fineness is ≤30 μm;
[0064](5) Add soybean soft lecithin into the refiner, continue to grind, grind until the fineness is ≤30 μm and cool down to 40°C;
[0065] ...
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