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Chocolate composition and preparation method thereof

A technology of chocolate and composition, which is applied in food science, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of satiety, high fat content, low protein content, etc., to promote brain development, Effect of increasing intake and enhancing immunity

Inactive Publication Date: 2018-05-08
JIANGSU AISHINONG BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since chocolate is a high-calorie food, its protein content is low, its fat content is high, and it does not contain cellulose that can stimulate normal gastrointestinal motility, so it is easy to make people feel full and affect the digestion of the gastrointestinal tract. absorption function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A composition of chocolate, comprising raw materials in the following weight ratios: chocolate 60, freeze-dried fruit 16, abalone fruit 9, walnut 3, black sesame 3, wolfberry 2, lily 3, honeysuckle 0.3, Codonopsis 0.6, food additive 8, sweet flavoring agents21.

[0038] Wherein the food additive is composed of the following raw materials by weight: wild honey 7, green tea 3, cheese 23, peanut butter 32;

[0039] The preparation method of the food additive: extract the green tea with 7 times of water, concentrate the extract to obtain a concentrate, combine it with wild honey, cheese and peanut butter, stir and mix well, and set aside.

[0040] The sweetener can be at least one of sucrose, glucose, maltose, lactose, stevioside and xylitol. The preferred sweeteners in this embodiment are: sucrose and lactose, and their weight composition is: 4 sucrose and 12 lactose.

[0041] The raw material of the freeze-dried fruit refers to edible plant fruit that is juicy and mainl...

Embodiment 2

[0054]A composition of chocolate, comprising raw materials in the following weight ratios: chocolate 75, freeze-dried fruit 20, abalone fruit 12, walnut 4, black sesame 4, wolfberry 3, lily 4, honeysuckle 0.4, Codonopsis 0.8, food additive 10, sweet flavoring agent 24, appropriate amount of water;

[0055] The food additive is composed of the following raw materials by weight: wild honey 6, green tea 3, cheese 28, peanut butter 40;

[0056] The sweetener can be at least one of sucrose, glucose, maltose, lactose, stevioside and xylitol. The preferred types of sweeteners in this embodiment are: glucose, maltose and stevioside, and their weight composition is: 3 pieces of glucose, 8 pieces of maltose, and 5 pieces of stevioside.

[0057] The freeze-dried fruit raw material can be at least one of banana, strawberry, kiwi, pineapple, mango, dragon fruit, apple and durian. The raw materials of the preferred freeze-dried fruit in this embodiment are: strawberry, dragon fruit and ap...

Embodiment 3

[0070] A composition of chocolate, comprising raw materials in the following weight ratios: chocolate 45, freeze-dried fruit 12, abalone fruit 6, walnut 2, black sesame 2, wolfberry 2, lily 2, honeysuckle 0.2, Codonopsis 0.4, food additive 7, sweet flavoring agent 18, appropriate amount of water;

[0071] The sweetener can be at least one of sucrose, glucose, maltose, lactose, stevioside and xylitol. The preferred type of sweetener in this embodiment is: xylitol, and its weight composition is: xylitol 9.

[0072] The raw material of the freeze-dried fruit may be at least one of banana, strawberry, kiwi, pineapple, mango, dragon fruit, apple and durian. The raw materials of the preferred freeze-dried fruit in this embodiment are: kiwi fruit and durian. Its weight composition is: kiwi fruit 7, durian 10.

[0073] The food additive is made up of the following raw materials by weight: wild honey 5, green tea 2, cheese 18, peanut butter 25;

[0074] The preparation method of th...

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Abstract

The invention discloses a chocolate composition and a preparation method thereof. The chocolate composition comprises the following raw materials by weight: 45-75 of chocolate, 12-20 of freeze-dried fruits, 6-12 of Brazil nut kernels, 2-4 of walnut kernels, 2-4 of black sesame seeds, 2-3 of lily bulbs, 0.2-0.4 of honeysuckle flowers, 0.4-0.8 of radix codonopsis, 7-10 of a food additive, 18-24 of asweetener, and an appropriate amount of water. The food additive is composed of the following raw materials by weight: 5-6 of wild honey, 2-3 of green tea, 18-28 of cheese, and 25-40 of peanut butter; and the food additive is prepared by a method comprising the following steps of extracting the green tea by using water of which the weight is 6-8 times of the weight of the green tea, concentratingthe extract so as to obtain a concentrate, combining the concentrate with the wild honey, the cheese and the peanut butter, and carrying out full stirring and uniform mixing so as to obtain a material ready for using.

Description

technical field [0001] The invention relates to the technical field of chocolate and its preparation method, in particular to a chocolate composition and its preparation method. Background technique [0002] In today's society, the variety of rest foods is becoming more and more abundant with the continuous improvement of people's requirements for its taste and taste. As a popular leisure food, chocolate needs to be constantly changed to meet people's needs. need. Since chocolate is a high-calorie food, its protein content is low, its fat content is high, and it does not contain cellulose that can stimulate normal gastrointestinal motility, so it is easy to make people feel full and affect the digestion of the gastrointestinal tract. absorption function. Therefore, it is a problem to be solved to provide a chocolate composition with good taste, high nutritional value and certain health-preserving effect. Contents of the invention [0003] The object of the present inven...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/42A23G7/00
CPCA23G1/42A23G1/48A23G7/0093A23V2002/00A23V2200/318A23V2200/16A23V2200/30A23V2200/322A23V2250/21A23V2300/10A23V2250/628A23V2250/612A23V2300/20A23V2250/214A23V2250/616A23V2250/61A23V2250/262A23V2250/6422
Inventor 王艳萍魏洁云孟东
Owner JIANGSU AISHINONG BIOLOGICAL TECH CO LTD
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