Cocoa butter replacer chocolate product and making method thereof

Abstract

The invention discloses a cocoa butter replacer chocolate product and a making method thereof. The cocoa butter replacer chocolate product is prepared from, by weight, 180-220 parts of powdered sugar, 470-530 parts of a cocoa butter replacer, 240-260 parts of vegetable fat powder, 95-105 parts of maltodextrin, 2.5-3.7 parts of lecithin, 1.7-2.7 parts of edible salt, 38-43 parts of corn flakes, 14-17 parts of dried pineapple powder, 12-14 parts of roasted barley tea, 4-7 parts of radix puerariae powder, 8-11 parts of fishbone meal, 6-9 parts of spirulina powder and 13-18 parts of sodium carboxymethylcellulose. Compared with common chocolate products, the cocoa butter replacer chocolate product is difficult to melt and deform, good in thermal melting resistance performance, more fragrant, crispier, fine in texture, not sticky to teeth, special in flavor, good in quality and popular with consumers; compared with the common chocolate products, the flavor and texture of the cocoa butter replacer chocolate product are obviously different from those of the common chocolate products. The cocoa butter replacer chocolate product is rich and comprehensive in nutrition and especially contains high-content cellulose, is easily digested and absorbed and is a snack according with the health regimen principle of modern people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a cocoa butter substitute chocolate product and a production method thereof. Background technique [0002] Chocolate is a mixed food with cocoa as the main ingredient. The main raw material is cocoa beans, which are produced in the narrow strip within 18 degrees north and south latitudes of the equator. Chocolate has a high energy value because it is rich in magnesium, potassium and vitamin A, as well as theobromine. Chocolate is toxic to many animals. But in humans, theobromine is a healthy anti-sedative ingredient. Therefore, eating chocolate has the effects of improving spirit and enhancing excitement. Most people eat chocolate for pleasure, but chocolate itself has some health benefits; for example, cocoa powder or dark chocolate is good for the circulatory system, and it also has functions such as fighting cancer, stimulating brain activity, preventing coughs and reducing ...

AI Technical Summary

Problems solved by technology

[0005] 1. Poor thermal stability. In summer or in a high-temperature environment during transportation, it is easy to deform, or even melt, and the surface becomes sticky, which affects the taste and shelf life;

[0006] 2. It is not crispy enough, the texture is rough, sticky, and the flavor is ordinary, which is difficult to meet the needs of consumers;

[0007] 3. The nutrition is not comprehensive, especially the low and high cellulose content, which is not easy to digest and absorb, and does not meet the health and health needs of modern people

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