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Cocoa butter replacer chocolate product and making method thereof

A technology of cocoa butter substitute and production method, which is applied in the field of food processing, can solve the problems of affecting the taste and shelf life of food, not meeting the needs of health care, and difficult to meet consumers, etc., so as to facilitate human body absorption, save manpower and equipment costs, improve The effect of heat resistance

Pending Publication Date: 2019-09-24
FUJIAN FUPAIYUAN FOODSTUFF CORP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Cocoa butter replacer chocolate product and making method thereof
  • Cocoa butter replacer chocolate product and making method thereof
  • Cocoa butter replacer chocolate product and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A cocoa butter substitute chocolate product, made of the following raw materials in parts by weight: 180-220 parts of white sugar powder, 470-530 parts of cocoa butter substitute, 240-260 parts of non-dairy creamer, 95-105 parts of maltodextrin, egg 2.5-3.7 parts of phospholipids, 1.7-2.7 parts of edible salt, 38-43 parts of corn flakes, 14-17 parts of pineapple dry powder, 12-14 parts of barley tea, 4-7 parts of kudzu powder, 8-11 parts of fish bone powder, spirulina 6 to 9 parts of powder and 13 to 18 parts of sodium carboxymethyl cellulose.

[0039] Preferably, the cocoa butter substitute chocolate product is made of the following raw materials in parts by weight: 200 parts of white sugar powder, 500 parts of cocoa butter substitute, 255 parts of non-dairy creamer, 102 parts of maltodextrin, 3.2 parts of lecithin, edible salt 2.3 parts, 41 parts of corn flakes, 15.5 parts of pineapple dry powder, 13 parts of barley tea, 6.4 parts of kudzu root powder, 9.7 parts of fi...

Embodiment 2

[0051] A cocoa butter substitute chocolate product, made of the following raw materials in parts by weight: 180 parts of white sugar powder, 470 parts of cocoa butter substitute, 240 parts of non-dairy creamer, 95 parts of maltodextrin, 2.5 parts of lecithin, and 1.7 parts of edible salt , 38 parts of corn flakes, 14 parts of pineapple dry powder, 12 parts of barley tea, 4 parts of kudzu root powder, 8 parts of fish bone powder, 6 parts of spirulina powder and 13 parts of sodium carboxymethyl cellulose.

[0052] In this embodiment, the cocoa butter substitute chocolate product further includes the following raw materials in parts by weight: 22 parts of corn syrup.

[0053] In this embodiment, the cocoa butter substitute chocolate product further includes the following raw materials in parts by weight: 3 parts of potassium caseinate, 5 parts of calcium gluconate and 4 parts of zinc caseinate.

[0054] In the present embodiment, the preparation method of the cocoa butter substit...

Embodiment 3

[0061] A cocoa butter substitute chocolate product, made of the following raw materials in parts by weight: 220 parts of white sugar powder, 530 parts of cocoa butter substitute, 260 parts of non-dairy creamer, 105 parts of maltodextrin, 3.7 parts of lecithin, and 2.7 parts of edible salt , 43 parts of corn flakes, 17 parts of pineapple dry powder, 14 parts of barley tea, 7 parts of kudzu root powder, 11 parts of fish bone powder, 9 parts of spirulina powder and 18 parts of sodium carboxymethyl cellulose.

[0062] In this embodiment, the cocoa butter substitute chocolate product further includes the following raw materials in parts by weight: 28 parts of corn syrup.

[0063] In this embodiment, the cocoa butter substitute chocolate product further includes the following raw materials in parts by weight: 5 parts of potassium caseinate, 7 parts of calcium gluconate and 6 parts of zinc caseinate.

[0064] In the present embodiment, the preparation method of the cocoa butter subst...

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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 ...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/38A23G1/40A23G1/48
CPCA23G1/40A23G1/38A23G1/48A23G1/32A23V2002/00A23V2200/30A23V2200/32A23V2200/308A23V2200/324A23V2250/1642A23V2250/1578A23V2250/16
Inventor 凌金文
Owner FUJIAN FUPAIYUAN FOODSTUFF CORP LTD
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