80 results about "Dark chocolate" patented technology

A device for adding a flavored agent to a cigarette filter may include a housing, a container within a housing, and an absorbent material for observing the flavored agent. The housing may include a flexible strap for detachably connecting to a package for cigarettes, and the housing may include a plurality of containers for a plurality of flavors. The flavored agent may be a flavored syrup, and the flavored syrup may include at least one from the group of: orange, grape, lemon, lime, white chocolate, dark chocolate, cinnamon, raspberry, watermelon, mint, apple, apricot, blueberry, caramel, coconut, cranberry, kiwi, vanilla, peach, chocolate, mocha, hazelnut, almond, amaretto, maple. Irish crème, cream, avocado, papaya, pumpkin, walnut, peanut, mango, passion fruit, pineapple, rum, pistachio, strawberry, banana.

A device for adding a flavored agent to a cigarette filter may include a housing including a cigarette sleeve and a dispensing sleeve, and the dispensing container may cooperate with the dispensing sleeve to be slidably connected to the dispensing sleeve and may include a flavoring agent. The cigarette sleeve may be adapted to slidably connect with a pack of cigarettes and the housing may include a plurality of containers. The flavored agent may be a flavored syrup, and the flavored syrup may include at least one from the group of: orange, grape, lemon, lime, white chocolate, dark chocolate, cinnamon, raspberry, watermelon, mint, apple, apricot, blueberry, caramel, coconut, cranberry, kiwi, vanilla, peach, chocolate, mocha, hazelnut. almond, amaretto, maple. Irish créme, cream, avocado, papaya, pumpkin, walnut, peanut, mango, passion fruit, pineapple, rum, pistachio, strawberry, banana.

Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and / or stanol esters and cocoa solids having a high cocoa procyanidin content. The cocoa solids are pretreated with the sterol / stanol ester(s) or other edible oils or fats during the preparation of the products to prevent the loss of cocoa procyanidins. Other particulate antioxidants can be pretreated with food grade fats and / or oils or emulsifiers such as lecithin to conserve their effectiveness.

The invention provides a chocolate product and a manufacturing method thereof. The chocolate product comprises four layers from the inside to outside, wherein the first layer includes nut kernels, dried fruits or jelly sweets, the second layer is a pure-fat white chocolate layer, the third layer is a pure-fat milk chocolate layer or a pure-fat black chocolate layer, and the fourth layer is a crispy sugar-coated layer. The chocolate product is clear in structure and strong in layering sense, tastes special and abundant, and can meet consumers' high requirements for the taste of a chocolate product. Furthermore, in the chocolate product, the pure-fat chocolate are prevented from melting at a high temperature, thereby solving the problem of high-temperature storage and transportation and actual difficulty on sale, and the operation cost is reduced. The good quality and quality stability of the chocolate product can be kept.

The embodiment of the invention discloses a chocolate cream biscuit which comprises 25%-40% by weight of white chocolate, 25%-35% by weight of biscuit particles and 25%-40% by weight of dark chocolate, wherein the biscuit particles are placed between a white chocolate layer and a dark chocolate layer, and the white chocolate layer and the dark chocolate layer are solidified to form cream when in cooling and shaping. The invention provides a flavor-special food combined with the white chocolate, the dark chocolate and the biscuit particles. The foodstuff incorporates the advantages of different chocolates, has good taste and is popularized by consumers; and because different varieties of food are combined, the absorption of a human body on nutrient substances can be promoted while the taste is improved. According to the invention, the chocolate cream biscuit is produced by adopting raw materials harmless to the human body; and after processing and production are carried out, the substances harmful to the human body can not be generated, thereby achieving the dual purposes of nutrition and health.

A process and a plant are proposed for producing dark chocolate which make it possible to produce dark chocolate, in particular also single-variety dark chocolate, having a high cocoa content without cocoa powder needing to be produced and / or added. By means of a partial defatting of the cocoa mass in a process step which is connected upstream of the mixing, grinding and / or conching, the fat content in the cocoa mass is reduced to the extent that dark chocolates can be produced having a high cocoa content without cocoa powder needing to be added. The partial defatting of the cocoa mass is preferably carried out using a decanter (50). The cocoa butter fraction (2) according to the invention occurs on decanting as a high-fat fraction which still contains a fraction of 17 to 21% by weight, a maximum of 30% by weight, of fat-free cocoa dry matter. In the novel process according to the present invention, the expenditure for producing a highly defatted cocoa powder is avoided, since the cocoa mass (11) is only defatted to the point that the mass produced therefrom can be comminuted without problem using rollers (30) and can subsequently be conched. The cocoa butter fraction is added during conching after the comminution in a ball mill.

The invention discloses yoghurt containing dark chocolate particles and a preparation method thereof; granular dark chocolate is added into yoghurt, and has a weight of 2%-4% of the total yoghurt weight. The yoghurt of the invention not only maintains the nutrition of probiotic yoghurt, but also is added with the nutrition of dark chocolate. Probiotics in the yoghurt can secrete substances which are beneficial for human body, and the dark chocolate has low sugar content and high calorie. The mixing provides the yoghurt with unique flavor of mocha, and the granular chocolate has chewing sense; the yoghurt can meet popular taste, and is probiotic yoghurt with abundant nutrition and unique flavor.

The invention discloses combined functional chocolate and a preparation method thereof, radix puerariae powder with hangover alleviating and liver protecting functions is added into white chocolate, blueberry anthocyanin, vitamin C and lycopene with antioxidant effects are added into dark chocolate, and combination of the white chocolate and the dark chocolate can achieve the functions of alleviating hangover, protecting liver and resisting oxidative damage. The radix puerariae powder can accelerate ethanol decomposition, has a relatively strong effect of preventing drunkenness, and has a verygood protection effect on the liver; the white chocolate is high in fat content, can form a protective film in the stomach, slow down ethanol absorption, and prevent ethanol from directly damaging gastric mucosa; the strong antioxidant effect of blueberry anthocyanin, vitamin C and lycopene can effectively reduce oxidative damage of excessive drinking to various organs of a human body, and relieve drunkenness symptoms such as headache and the like caused by drinking. Chocolate is used as a carrier, so that the product is convenient to eat, absorb and carry, delicate and sweet in taste, high in acceptability and suitable for various drinkers.

The invention relates to a key making method of a mocha nutlet cookie. A dough making method is enhanced in a cookie making process, a cookie dough is subjected to deep processing, coffee powder, black chocolate and walnut powder are used to enhance integral mouthfeel, pastry and food materials are reasonably matched by improving a blending process, a unique appearance is innovated, the requirements of the public on food color, fragrance, taste, shape and nutrition matching are met, and a new process of the mocha nutlet cookie and flaky pastry products is provided. A manufacturing process is simple, a food material selection range is wide, operation conditions are easy to master, and the making method is suitable for large-batch production.

The invention provides a crispy chocolate-coated dried tofu and a preparation method thereof. The crispy chocolate-coated dried tofu is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of soybean, 30-35 parts of brown rice, 10-11 parts of blackcurrant, 30-34 parts of green tea water, 10-11 parts of escargot meat, 1-2 parts of soybean oil, 10-11 parts of pork chop soup, 9-10 parts of konjac flour, 7-8 parts of jerusalem artichoke powder, 5-6 parts of mint powder, 30-32 parts of black chocolate, 8-9 parts of sesame, 2-3 parts of the fruit of Chinese wolfberry, 4-5 parts of folium mori, 2-3 parts of fructus alpiniae oxyphyllae, 5-6 parts of honeysuckle, 1-2 parts of sensitive joint vetch wood, 4-5 parts of rough melic, 20-25 parts of muyu stone powder, 0.4-0.5 part of lactic acid bacteria, 4.5-5 parts of gypsum and 7-8 parts of nutrition additives. As the dried tofu is coated with black chocolate, the crispy chocolate-coated dried tofu is savoury and mellow in taste and unique in flavor; meanwhile, the formula of the crispy chocolate-coated dried tofu is reasonable, wherein the pork chop soup is added to increase the delicate flavor of the dried tofu, and the added green tea water contains caffeine and is capable of achieving the effect of refreshing mind in combination with the other raw materials such as mint powder.

The invention relates to the technical field of chocolate production, in particular to a spirulina chocolate formula. The spirulina chocolate formula is prepared from the following raw materials in percentage by weight: 13% of protein powder, 3% of dietary fiber, 2% of phospholipid, 4% of cocoa powder, 12% of spirulina, 12% of skimmed milk and 54% of dark chocolate. The spirulina chocolate formula has the beneficial effects that the protein powder, the phospholipid, the skimmed milk, the dietary fibers, the spirulina and other effective components are added on the basis of existing dark chocolate, so that the content of protein in the chocolate can be effectively increased; and meanwhile, the fat content and the sugar content in the chocolate are effectively reduced, the total calorie of the chocolate is reduced, and the nutritional structure of the chocolate is improved, so that the chocolate is healthier to eat and better meets the market demand of healthy diet.

The invention relates to a preparation method of crispy black chocolate beans. A specific emulsifier combination is adopted on the basis of a formula of black chocolate sauce, particularly the temperature regulation proportion and temperature regulation parameters in the preparation process are improved, the viscosity of the chocolate sauce is reduced accidentally and greatly, the problems that adripping head is easy to block, a conveying belt is difficult to thresh and the like in a mechanical production process of the black chocolate beans are solved, and the product percent of pass is increased; and meanwhile, the obtained crispy black chocolate bean products are relatively good in sensory attributes, so that the fragrance of the crispy black chocolate beans is sufficiently released, and the crispy black chocolate beans show distinct layering sense, crispy degree and proper granular sensation in the ice cream.