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Healthy chocolates in which cocoa powder is replaced with pulp and preparing method of chocolates

A chocolate and fruit pulp technology, applied in the field of food processing, can solve the problems of lack of nutritional value, high fat and sugar, complex chocolate production process, etc., and achieve the effects of rich nutrition and health, silky taste, and rich cocoa flavor.

Active Publication Date: 2019-06-28
中山市海枣椰农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chocolate is widely loved by all kinds of people because of its unique taste. At present, there are many kinds of chocolate products on the market. Ordinary chocolates are mostly cocoa butter substitutes. Cocoa butter substitutes are likely to cause symptoms such as obesity, blood sugar, and blood fat. The traditional chocolate production process is extremely complicated, high in fat and sugar, and lacks nutritional value; in addition to white chocolate, traditional chocolate must contain cocoa powder, which tastes bitter. In order to meet the taste of most people, whether it is dark chocolate, milk chocolate, The sugar content of white chocolate or cocoa butter substitute chocolate is super high, and the sugar content of commercially available chocolate is generally as high as 45-55%.

Method used

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  • Healthy chocolates in which cocoa powder is replaced with pulp and preparing method of chocolates
  • Healthy chocolates in which cocoa powder is replaced with pulp and preparing method of chocolates
  • Healthy chocolates in which cocoa powder is replaced with pulp and preparing method of chocolates

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preparation example Construction

[0029] The preparation method of the pulp substitute cocoa healthy chocolate of the present invention is:

[0030] Mix the black-fleshed persimmon powder and other ingredients evenly, heat and dissolve in a water bath at 40-45°C to form a chocolate slurry, homogenize at a speed of 2500-3000r for 5-15min, pasteurize at 60-95°C for 5s-30min, and pour into the mold after sterilization Molding hardening, demoulding.

[0031] The pulp substitute cocoa healthy chocolate of the present invention preferably has the following mass percentages of components: 35-70% of black-fleshed persimmon powder, 0.5-5% of cocoa powder, 0.4-0.6% of lecithin, 18-30% of cocoa butter and sweetener 0-35%.

[0032] In another preferred embodiment of the present invention, the mass percentages of each component are: 10-44% of black-fleshed persimmon powder, 0.5-5% of cocoa powder, 0.4-0.6% of lecithin, 0.1-7.5% of cocoa butter, and 0.75-5% of light cream. 50%, sweetener 0-35%.

[0033] Further preferabl...

example 1

[0038] Wash, peel and remove the seeds of the black-fleshed persimmon fruit, stir and homogenize at 2500r for 10 minutes, add its maltodextrin, stir well and then dry and dehydrate at different temperatures. The first stage temperature is 55°C, time 10h The temperature is 45°C, the time is 24h, the third stage is placed in a ventilated and dry place, and the room temperature is re-moisturized for 2 days; the fourth stage is continued to use a drying box, 45°C, 24h, stirring continuously during the drying process, and then pulverized with a superfine pulverizer The particle size is 15 μm, and the black meat persimmon powder is obtained, and the water content is 5%.

preparation example 2

[0040]Wash, peel and remove the seeds of the black-fleshed persimmon fruit, stir and homogenize at 2800r for 13 minutes, add its maltodextrin, stir evenly, and then dry and dehydrate at different temperatures. The first stage is at 50°C for 14 hours. The temperature is 45°C, the time is 24h, the third stage is placed in a ventilated and dry place, and the room temperature is re-moisturized for 2 days; the fourth stage is continued to use a drying box, 45°C, 36h, stirring continuously during the drying process, and then pulverized with a superfine pulverizer The particle size is 18 μm, and the black-flesh persimmon powder is obtained, and the water content is 4%.

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Abstract

The invention discloses healthy chocolates in which cocoa powder is replaced with pulp and a preparing method of the chocolates. According to the chocolates, black sapote powder is adopted for replacing 70-95% of cocoa powder by mass, wherein the moisture content of the black sapote powder is 1-5%, and the particle size of the black sapote powder is 10-25 micrometers; the chocolates are also prepared from, by mass, 0.5-5% of cocoa powder, 1-30% of cocoa butter and 0.4-0.6% of lecithin. According to the healthy chocolates, the black sapote powder is adopted for replacing most cocoa powder to serve as the main raw material, the accurate grinding and refining process is not needed, and the preparing technology is simple; the prepared chocolates can keep the mouthfeel of chocolates, and have the advantages of being silky and smooth in mouthfeel, capable of being molten at the tongue tip, strong in cocoa aroma, low in fat content and sugar content, rich in nutrition and healthy, capable ofmeeting the requirements of modern people for nutrition and health care of food.

Description

【Technical field】 [0001] The invention relates to a healthy chocolate instead of cocoa pulp and a preparation method thereof, belonging to the technical field of food processing. 【Background technique】 [0002] Chocolate is widely loved by all kinds of people because of its unique taste. At present, there are many kinds of chocolate products on the market. Ordinary chocolates are mostly cocoa butter substitutes. Cocoa butter substitutes are likely to cause symptoms such as obesity, blood sugar, and blood fat. The traditional chocolate production process is extremely complicated, high in fat and sugar, and lacks nutritional value; in addition to white chocolate, traditional chocolate must contain cocoa powder, which tastes bitter. In order to meet the taste of most people, whether it is dark chocolate, milk chocolate, The sugar content of white chocolate or cocoa butter substitute chocolate is extremely high, and the sugar content of commercially available chocolate is genera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/42
Inventor 王璐杨淑芳区仲甜王启为王语柔梁凯庭
Owner 中山市海枣椰农业科技有限公司
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