Flavored black chocolate and production method thereof

Abstract

The invention relates to the technical field of flavored black chocolates, in particular to flavored black chocolate and a production method thereof. The flavored black chocolate comprises the following substances in parts by weight: 500 parts by weight of cocoa butter, 100 to 200 parts by weight of cocoa powder, 5 to 15 parts by weight of vegetable oil, 3 to 8 parts by weight of immobilized lipase, 10 to 50 parts by weight of fruit pulp, 5 to 25 parts by weight of petals, 10 to 55 parts by weight of lactose, 15 to 60 parts by weight of honey, 1 to 10 parts by weight of compressed carbon dioxide, 3 to 8 parts by weight of probiotics, 1 to 4 parts by weight of chitosan, 3 to 12 parts by weight of tea polyphenol, 10 to 30 parts by weight of nut granules, 5 to 15 parts by weight of oat, 2 to6 parts by weight of lecithin, 0.1 to 0.6 part by weight of a beta-sitosterol preparation and 0.1-0.5 part by weight of a gamma-oryzanol preparation. The black chocolate provided by the invention notonly has rich nutrition, but also has crisp and refreshing mouthfeel in mouth and smooth, soft, glutinous and fragrant mouthfeel in the mouth, and the pulp, fresh flowers and crushed nuts mingled in the black chocolate endow the chocolate with fragrant and crisp mouthfeel.

Description

technical field [0001] The invention relates to the technical field of chocolate and its preparation, in particular to a flavored dark chocolate. Background technique [0002] Dark chocolate is pure chocolate, with high hardness and slight bitterness. Generally, it refers to chocolate with cocoa solids content between 70% and 99%, or chocolate with milk content less than 12%. Dark chocolate is low in fat. Compared with milk chocolate (dark chocolate has 24 grams of fat per 100 grams, while milk chocolate has 33 grams), and dark chocolate contains less salt (12 mcg vs 84 mcg) and more sugar (64 g vs 55 g). [0003] Studies have found that moderate consumption of dark chocolate has the following benefits: 1. It can increase the antioxidant constituents of flavonoids in the blood, which can resist fat deposition and inflammation, and the resulting infection caused by heart disease, stroke and other vascular diseases; 2. Can Improve the body's antioxidant level; 3. It can incre...

AI Technical Summary

Problems solved by technology

[0004] Although dark chocolate has good health effects, excessive dark chocolate can cause adverse reactions such as stomachache, abdominal distension or diarrhea, and the taste of existing dark chocolate is bitter, so its popularity is limited

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