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Mint flavor chocolate and production method thereof

A chocolate and lotus-flavored technology, applied in cocoa, food science, application, etc., can solve the problems of monotonous taste and greasy feeling of pure chocolate

Inactive Publication Date: 2017-05-24
SANWAY FOOD TIANJIN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new type of cocoa product can be made without adding any extra ingredients like sugar or flavorings for better texture and appearance compared with traditional methods such as sweetener powdered milk or baking slices.

Problems solved by technology

This patented technical problem addressed by this patents relates to how to create an improved flavor that makes food smell like regular coffee without being overly sweet or sourish during consumption while still providing some beneficial effects on human body such as reducing blood pressure levels.

Method used

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  • Mint flavor chocolate and production method thereof
  • Mint flavor chocolate and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The raw materials are aspartame 2%, milk powder 10%, phospholipid 0.3%, cocoa butter 50%, and peppermint extract 15%. First melt the cocoa butter at a temperature of 50°C. Then pour the hazelnut kernels together for fine grinding. After fine grinding, the average fineness is 30 microns. During the fine grinding process, the temperature is always kept at 43-45°C. During the fine grinding process, the current does not exceed 30 amperes, and the fine grinding time is 15 hours. Then adjust the temperature, the temperature is always controlled at 43-45°C, and the temperature adjustment time is 10 hours. The raw materials are poured into the pouring machine for casting, and then the mold is released and packaged.

Embodiment 2

[0014] The raw materials are aspartame 3%, milk powder 15%, phospholipid 0.4%, cocoa butter 45%, and peppermint extract 10%. First melt the cocoa butter at a temperature of 50°C. Then pour the hazelnut kernels together for fine grinding. After fine grinding, the average fineness is 30 microns. During the fine grinding process, the temperature is always kept at 43-45°C. During the fine grinding process, the current does not exceed 30 amperes, and the fine grinding time is 15 hours. Then adjust the temperature, the temperature is always controlled at 43-45°C, and the temperature adjustment time is 10 hours. The raw materials are poured into the pouring machine for casting, and then the mold is released and packaged.

Embodiment 3

[0016] The raw materials are aspartame 2%, milk powder 13%, phospholipid 0.3%, cocoa butter 48%, and peppermint extract 3%. First melt the cocoa butter at a temperature of 50°C. Then pour the hazelnut kernels together for fine grinding. After fine grinding, the average fineness is 30 microns. During the fine grinding process, the temperature is always kept at 43-45°C. During the fine grinding process, the current does not exceed 30 amperes, and the fine grinding time is 15 hours. Then adjust the temperature, the temperature is always controlled at 43-45°C, and the temperature adjustment time is 10 hours. The raw materials are poured into the pouring machine for casting, and then the mold is released and packaged.

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PUM

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Abstract

The invention discloses a mint flavor chocolate and a production method thereof. The chocolate is produced from main raw materials comprising cocoa powder and phospholipid according to a certain ratio, and mint extract is especially added to make the chocolate have the cool and refreshing mouthfeel of mint. The production method comprises the technologic processes of melting, precision grinding, temperature adjustment, injection molding, demolding, and packaging. The method is simple to operate, easily guarantees uniform product quality, and allows the chocolate to be produced through the above formula and the production method, and the chocolate has the cool and refreshing mouthfeel of the mint, is not greasy and does not cause excess internal heat.

Description

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Claims

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Application Information

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Owner SANWAY FOOD TIANJIN CO LTD
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