66 results about "Milk Chocolate" patented technology

A soy-containing chocolate product having qualities akin to milk chocolate. The chocolate product is prepared from a mixture of chocolate liquor, cocoa butter, a sweetener, and whole soybean powder. A method of making the chocolate product also is provided.

The invention aims to provide milk chocolate which is anti-frosting and is capable of reducing or restraining the frosting phenomenon. The milk chocolate is prepared from the following components by weight part: 30-40 parts of white granulated sugar, 30-40 parts of cocoa butter, 1-5 parts of cocoa liquid block, 5-10 parts of alkalized cocoa powder, 20-30 parts of whole milk powder, 0.1-1 part of PGPR, 0.25-2.5 parts of lecithin, 0.03-0.3 parts of vanillin, 0.01-0.1 parts of span and 0.02-0.15 parts of monoglyceride. The invention also discloses a preparation method for the milk chocolate. The preparation method comprises the following steps: pre-treating raw auxiliary materials; finely grinding; refining; regulating temperature; pouring the mould, thereby acquiring the milk chocolate. The preparation method is simple; the products are stable; the product control and the industrial production are benefited.

A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.

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 present invention discloses a preparation method of corn / kernel food chocolate; the steps comprise that the corn / kernel food is peeled off and dehydrated after ripening; the chocolate block is melted and molded with a PE plastic piece mold; the bottom of the dehydrated corn / kernel is stained with chocolate paste and two sides are embedded with molded chocolates; in this way, the molded chocolates are combined at the bottom with the top open to expose the hydrated ripe corn / kernel food. The present invention adopts chocolates to be embedded with hydrated ripe corn / kernel food and the ripe corn / kernel which is dehydrated with low temperature is exposed between the open molded chocolates; in this way, the transparency is good and the visible effect of appearance is good which is beneficial to advancing the color, shape and taste of traditional food and promoting the level of edible fruit and enriching the life of people.

The present invention provides a more nutritious milk chocolate composition. The milk chocolate composition contains greater than 40% natural milk solids by weight. Method for preparing the milk chocolate composition is also provided. In another embodiment, the invention provides a reduced-sugar milk chocolate composition containing greater than 40% natural milk solids by weight and a sweetener component in an amount of not greater than 38% by weight of the resulting milk chocolate composition.

The invention discloses a method for preparing fruit chocolate, which comprises the procedure as follows; selecting, washing and then dehydrating with low temperature the fresh fruits, melting the chocolate block and then making the melt chocolate into plastic-shaped chocolate by using PE plastic sheet; then applying the chocolate plasm on bottom of the fruits dehydrated and nesting the plastic chocolate at two sides with the lower part combined but upper part opened to bear the fruits. The invention, by adopting the plastic chocolate to neat the fruits dehydrated and enabling the fruits kept the color after dehydrated with low temperature such as strawberries, waxberries, lichees, apples, mangoes, grapes, cherries, apricots, figs, hami melons, Chinese goosebeeries or pineapples bear in the middle of the opened plastic-shaped chocolate, has the advantages of good transparence and visual appearance effect, which is beneficial for improving the colors, fragrances and tastes of the traditional foodstuff and enhancing the grade, thus enriching people's life.

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 present invention provides for a non-standardized dark chocolate composition to have up to 75% less saturated fat content than regular dark chocolate and have an improved healthier fat structure. A non-standardized and standardized dark chocolate include an antioxidant blend of; Virgin Coconut Oil, Vanilla Powder, Blackberry Powder, and Acai Berry Extract that creates a synergistic affect making the compositions have the rich and creamy taste, texture, melt and creaminess similar to milk chocolate. The final compositions have improved health characteristics, antioxidant content, and significantly less bitterness. Additionally, the method for preparing such non-standardized and standardized dark chocolate compositions is covered.

The present invention relates to a xylitol milk chocolate, and is characterized by that it is composed includes (by weight portion) 30-40 portions of xylitol, 28-35 portions of cocoa butter, 10-20 portions of cocoa powder, 10-25 portions of defatted milk powder and 0.5-1.5 portions of lecithin. Its taste is luscious, and it has the health-care function for curing diabetes, and is suitable for all people.

The invention discloses creep feed for piglets and a preparation method thereof and relates to the field of piglet feeds. The creep feed for the piglets is prepared from basic materials and functional materials, wherein the basic materials include soybean concentrated protein, flour, broken rice, fish meal and soybean oil; and the functional materials include one or more of a milk chocolate product, maltodextrin, enzyme hydrolyzed soybean meal, yeast protein, whey powder, whey concentrated protein, wheat hydrolyzed protein, glucose, soybean oil, bacillus subtilis, plant essential oil, sodium butyrate, a compound enzyme preparation for piglets, an acidifying agent and water-soluble multi-vitamins. With the adoption of the technical scheme provided by the invention, defects caused by the fact that blood serum protein powder and a lot of antibiotics and zinc oxide are added to improve the feed intake and production performance of the piglets and reduce the diarrhea can be avoided; and the nutritional property and food calling property of the creep feed are also sufficiently represented. The creep feed disclosed by the invention is comprehensive and balanced in nutrients and good in palatability; and the piglets like eating the creep feed, the feed intake is great and the morbidity is low.

The invention discloses a milk chocolate and a preparation method thereof. The chocolate is prepared from main raw materials such as a cocoa butter substitute, cocoa powder and phospholipid in a certain ratio; and particularly milk powder is added, so that the chocolate has milk fragrance. The preparation method comprises the following steps of: melting, performing fine grinding, regulating temperature, performing injection molding, demolding and packing. The method is easy to operate, uniform product quality is easy to ensure, and the chocolate produced by the method according to the formula has smooth mouthfeel, strong milk fragrance and thin taste and is fragrant and sweet.

A chocolate contains 25 to 65 mass % of fats and oils, the fats and oils containing 5 to 50 mass % of tricaprin. Furthermore, a provided method of manufacturing a chocolate includes: performing a tempering treatment to a melted chocolate prepared so as to contain 25 to 65 mass % of fats and oils, the fats and oils containing 5 to 50 mass % of tricaprin; and cooling and solidifying a liquid chocolate obtained after the tempering treatment.

The invention relates to soft chocolate, in particular to soft chocolate with a freezing-resistant characteristic and aims to solve the problems of the conventional chocolate products in application to ice cream and frozen food. The soft chocolate comprises dark chocolate, milk chocolate and white chocolate. The invention belongs to the field of food.

The invention discloses spleen-invigorating black chocolate. The spleen-invigorating black chocolate is made from the following raw materials in parts by weight: 380-390 parts of cocoa butter, 30-32 parts of linseed oil, an appropriate amount of immobilized lipidase, an appropriate amount of edible alcohol, 3-4 parts of chitosan, 20-21 parts of shelled corn, 0.2-0.3 part of lactic acid bacteria, 4-5 parts of tomato paste, 2-3 parts of lotus seeds, 3-4 parts of gordon euryale seeds, 2-3 parts of dried orange peel, 4-5 parts of fiveleaf gynostemma herb, 170-180 parts of cocoa powder, 380-390 parts of white granulated sugar, 50-55 parts of lactose, 5-6 parts of lecithin, 0.5-0.6 part of a beta-sitosterol preparation and 0.5-0.6 part of a gamma-oryzanol preparation. The chocolate disclosed by the invention is smooth in surfaces, fine and smooth in mouth feel and moderate in sweetness; after the cocoa butter and the linseed oil generate a transesterification reaction, the content of beta crystal forms is increased, and the stability of the chocolate is good; and besides, the spleen-invigorating black chocolate has favorable storage properties, and in addition, the spleen-invigorating black chocolate disclosed by the invention has the efficacy of spleen invigorating efficacy.

The invention relates to chocolate-containing instant donkey-hide gelatin food and a preparation method thereof. The chocolate-containing instant donkey-hide gelatin food is characterized by comprising the following ingredients (by weight): 10-25 parts of donkey-hide gelatin, 55-80 parts of chocolate and 10-20 parts of nut, wherein content of the donkey-hide gelatin is 20 parts and the chocolate is preferably pure dark chocolate. The preparation method of the above chocolate-containing instant donkey-hide gelatin food comprises the following steps: (1) raw material pretreatment: crushing donkey-hide gelatin and sieving to obtain donkey-hide gelatin powder; triturating cooked nut and sieving to obtain cooked nut particles; and heating chocolate in water bath until the chocolate is completely molten; and (2) adding 10-25 parts by weight of donkey-hide gelatin powder and 10-20 parts by weight of nut particles into 55-80 parts by weight of molten chocolate, uniformly mixing, pouring the hot mixture into a mould, cooling, and demoulding. The chocolate-containing instant donkey-hide gelatin food is delicious and tasty and is convenient to eat; the preparation method is simple; raw materials and auxiliary materials are easily available; and the preparation method almost has no requirement on equipment.

The invention relates to chocolate pastries. The chocolate pastries are made from raw materials of milk chocolate, cocoa biscuits and finger biscuits, and are made through melting, crushing, uniform stirring, injection moulding, cooling and demouding. The chocolate pastries are characterized by being made from the following ingredients in parts by weight: 33.33% of milk chocolate, 60% of cocoa biscuits and 6.67% of finger biscuits. The invention aims to combine fine, smooth, fragrant and sweet tastes of chocolate with crisp and delicious taste of biscuits, and processing is performed in a cold processing manner, so that requirements of different consumers are met, and the adaptability of products is sufficient. The chocolate pastries disclosed by the invention not only are reasonable and practical in processing method but also are simple to operate, good in effects and suitable for wide popularization.

The invention discloses a pure-cocoa-butter-chocolate-coating high protein bar which is prepared from the following raw materials in parts by weight: 100-300 parts of dried fruit, 100-500 parts of pure-cocoa-butter chocolate, 100-600 parts of calcium caseinate, 100-500 parts of milk protein, 50-500 parts of hydrolyzed collagen, 50-200 parts of pure water and 10-100 parts of glycerol. The dried fruit in the pure-cocoa-butter-chocolate-coating high protein bar can adopt high-quality dried cranberries imported from America as the raw material; the pure-cocoa-butter chocolate can adopt the pure-cocoa-butter milk chocolate as the raw material; the prepared pure-cocoa-butter-milk-chocolate-coating high protein bar has beautiful appearance, and has the sweetness and sourness of the cranberries and the smoothness of the pure-cocoa-butter milk chocolate; and the protein content of the high protein bar is up to 50%. No saccharide is added in the protein bar manufacturing process, so the protein bar can not easily generate Maillard reaction or browning in the storage process.

The invention pertains a method of gelatinizing starch, belonging to the technical field of food making. Way: heat in the air container, tem. is 220-300 deg.C, bring the hot air into the house; Make hot air touch the starch, and sulfidate, sulfidation time is 30-70 seconds; cool the starch in the wind, then it's made over. This invention omit washing, dipping, boiling and half-production's translation; materials have the special taste after high temperature sulphurization; decrease the labor and the damage, and it can increase the material's utilizing rate.

The invention discloses a method for preparing meat chocolate, which comprises the procedures as follows: smashing the meat into meat emulsion shape and then making the meat emulsion into sphere; or cutting the meat into the shape of grain, then dehydrating with low temperature after curing; melting the chocolate block and making the melt chocolate into plastick-shaped chocolate with PE plastic sheet; applying chocolate plasm on the meat emulsion sphere treated with dehydration or the bottom of the meat grain and nesting the plastic-shaped chocolate at two sides with the lower part combined but upper part opened to bear the meat emulsion sphere or the meat grain. The invention, by adopting the plastic-shaped chocolate to nest the dehydrated meat food and the meat food such as shrimp, fish, holothurian, barracuda, beaf, mutton, meat or fowl dehydrated with low temperature and beared in the middle of the opened plastic-shaped chocolate, has the advantages of good transparence and visual appearance effect, which is beneficial for improving the colors, fragrances and tastes of the traditional foodstuff and enhancing the grade, thus enriching people's life.

The invention aims to provide mellow chocolate. Cocoa butter can be separated out in the pure crystal form beta, slurry is uniformly dispersed and free of coking, gelatinization and the like during processing, the mellow chocolate can be placed stably and free of frosting, and the preparation process is not rigorous. The mellow chocolate comprises components in parts by weight as follows: 30-40 parts of white granulated sugar, 30-40 parts of cocoa butter, 1-5 parts of a cocoa mass, 10-20 parts of alkalized cocoa powder, 1-10 parts of whole milk powder, 1-5 parts of black cocoa powder, 0.15-1 part of PGPR, 0.3-2.5 parts of lecithin, 0.03-0.2 parts of vanillin, 0.015-0.1 parts of Span and 0.02-0.1 parts of GMS (glycerin monostearate). The invention further discloses a preparation method of the mellow chocolate. The method comprises steps as follows: preprocessing of raw and auxiliary materials, fine grinding, refining, temperature regulation and casting. The method is simple and effective, common people can also prepare qualified mellow chocolate with the method, and post-processing, such as production of a chocolate decorating part, of the chocolate is facilitated.

The invention relates to a method for dyeing white chrysanthemum cut flowers. The method comprises the following steps: firstly, a white chrysanthemum cut flower is prepared; secondly, a stain aqueous solution with the concentration between 2.00 and 6.00 gram / liter is prepared, and a stain is selected from a combination consisting of free amaranth, lemon yellow, brilliant blue and milk chocolate; and thirdly, the white chrysanthemum cut flower is inserted into the stain aqueous solution to be dyed. The white chrysanthemum cut flower obtained through the method can be directly used as a fresh cut flower, and under the circumstance, a dyed chrysanthemum cut flower vase is inserted in a corresponding stain aqueous solution the concentration between 0.01 and 0.2 gram / liter, and then the vividness and fresh brightness of petal color can be improved without affecting the life span of preservation. In addition, the obtained chrysanthemum cut flower can also be used as a dried flower. The method can dye chrysanthemum with different colors according to market demand, so as to create more color systems, endow the chrysanthemum with stronger expressive force, improve ornamental effect and increase commodity value.

A reduced milk fat, reduced sugar, improved health characteristic, higher antioxidant content, improved taste, texture, melt, and creaminess non-standardized milk chocolate that can have a milk fat content of 0% to 8% and is blended with a standardized chocolate, an edible oil blend, 100% Cocoa Powder, Confectionery Sugar, Cocoa Seed Butter Crystals, and synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry. A standardized milk chocolate product with 3.69% or higher milk fat that has improved health characteristics , higher antioxidant content, improved taste, texture, melt, and creaminess from a synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry. The ingredients are in specific amounts and ratios such that they can be easily incorporated into the compositions without adversely affecting the stability or feel, and actually improve taste, texture, melt, and creaminess as well as improve health characteristics of the compositions. The compositions can be manufactured and sold in any format that current chocolate confectionery products are sold in including; squares, tablet bars, molded shapes, as coatings or as enrobing material, or as ingredients in foods that have chocolate or chocolate compositions in them, etc. Additionally the process for preparing such compositions is provided.

The invention provides a chocolate containing a probiotic filling and a preparation method for the same. The chocolate is a chocolate containing a probiotic filling, wherein the probiotic filling is completely buried in a chocolate cladding; and the chocolate cladding is one of white chocolate, black chocolate and milk chocolate. The preparation method comprises the following steps of: when the temperature of the pasted chocolate filling is lowered to 25-30 DEG C, adding probiotic powder and uniformly stirring again, using a chocolate die, wrapping the produced probiotic chocolate filling in the chocolate through the steps of producing a shell, filling a core and sealing a bottom, then immediately conveying to a refrigerator, and condensing and shaping to obtain the finished product, thus forming the filled chocolate containing probiotics.

The invention discloses a porous pulp black chocolate which is prepared from the following raw materials in parts by weight: 400-410 parts of black chocolate, 30-35 parts of apples, 3-4 parts of aloe juice, 2-3 parts of rose, 4-5 parts of peach blossom, 1-2 parts of radix polygonati officinalis, 1-1.2 parts of casein, 4-5 parts of lecithin and 2-3 parts of sucrose ester. The aerated chocolate disclosed by the invention is fluffy, crispy and good in taste, and according to the added casein, the viscosity of the chocolate paste is improved, so that the bubble moving speed is low during aeration. The bubbles are difficult to gather and rise out of the chocolate paste, so that more stable bubbles are formed, and the compressive property is good. In addition, the porous pulp black chocolate disclosed by the invention comprises multiple Chinese herbal medicine components and has the effect of beautifying.

The invention relates to the field of candy processing, and especially relates to a burnt coconut ball and a preparation method thereof. The coconut ball is a traditional southern food. The traditional coconut ball tastes rough, the taste of the coconut ball is regulated by fruit pulp, and the taste is less and is not delicate enough. In order to solve the defects of the prior art, the invention provides the burnt coconut ball, which comprises the following components by weight percentage: 6% to 11% of white granulated sugar, 43% to 45% of glucose syrup, 3.2% to 4% of desiccated coconut, 0.7% to 1% of carrageenan, 0.28% to 0.58% of gelatin, 0.15% to 0.2% of salt, 0.003% to 0.004% of edible pigment, 38.4% to 45.4% of non-dairy creamer, 0.04% to 0.05% of edible flavor, and 0.366% to 0.627% of fruit pulp. The burnt coconut ball tastes delicate, has a milk chocolate flavor and more flavors, and has a golden color.

The present invention discloses honey alcoholism dispelling black chocolates. The honey alcoholism dispelling black chocolates are prepared from the following raw materials in parts by weight: 380-390 parts of cocoa butter, 30-32 parts of flaxseed oil, an appropriate amount of immobilized lipase and edible alcohol, 3-4 parts of chitosan, 20-22 parts of honey, 12-13 parts of coconut juice, 10-11 parts of glutinous rice, 3-4 parts of radix puerariae, 5-6 parts of flos puerariae, 2-3 parts of fructus schizandrae, 170-180 parts of cocoa powder, 380-390 parts of white granulated sugar, 50-55 parts of lactose, 5-6 parts of lecithin, 0.5-0.6 part of a beta-sitosterol preparation and 0.5-0.6 part of a gamma-oryzanol preparation. The chocolates are smooth on surface, delicate in mouthfeel and moderate in sweetness. After a transesterification reaction of the cocoa butter and the flaxseed oil, the content of beta crystal form is improved, so that the chocolates have a good stability and storage performance, and also have the effect of dispelling alcoholism.

The invention discloses an eyebrow tattooing dye liquor and an eyebrow tattooing method. The eyebrow tattooing dye liquor comprises the following components at a ratio: 0.6-1.7 parts of boric acid, 0.4-0.8 part of borax, 0.1-0.5 part of blue pigment, 0.5-2 parts of melanin, 0-1 part of carmine pigment, 100 parts of distilled water, 0-3 parts of sodium alginate, 10 parts of gelatin, 1-5 parts of repairing agent, 1-5 parts of ethyl alcohol, 0.1-1 part of milk chocolate brown pigment and 1-3 parts of lidocaine. In the eyebrow tattooing dye liquor and the eyebrow tattooing method disclosed by theinvention, the eyebrow tattooing dye liquor has an excellent toning effect for different skin colors, has no any side effects and has a certain anti-ageing effect; according to the eyebrow tattooing method, a professional eyebrow tattooing instrument is used for implanting the eyebrow tattooing dye liquor into the surface layer of skin, the operation only contacts with the epidermal layer, and thesafe eyebrow tattooing dye liquor is used, so that the effect is stable after the eyebrow tattooing is finished and the eyebrow is not easy to discolor or have a demitint phenomenon; the eyebrow tattooing dye liquor can be gradually discharged from the body following the metabolism of human body and will not result in discomfort of human body.

The invention provides pomegranate liqueur chocolate and a preparation method thereof. The raw materials of the pomegranate liqueur chocolate comprise main materials and auxiliary materials, wherein the main materials comprise liqueur prepared by inoculating pomegranates as a basic raw material with plant lactobacillus and saccharomycetes or lactobacillus acidophilus and saccharomycetes and then performing sealing and fermenting, edible grade alcohol and block chocolate. The pomegranate liqueur chocolate produced by the preparation method is changed on the basis of a traditional liqueur chocolate processing technology, whole pomegranates are used as a fermentation raw material, the lactobacillus plantarum and multiple starter cultures are used together for performing fermenting to producethe pomegranate liqueur to be used for preparing the liqueur chocolate, and compared with the liqueur chocolate using strong wine on the market, the pomegranate liqueur chocolate is suitable for morepeople.

The invention discloses a chocolate sandwich biscuit. The biscuit is prepared from, by weight, 100-110 parts of butter, 50-60 parts of granulated sugar, 40-60 parts of egg white, 130-180 parts of low-gluten flour, 30-35 parts of powdery drink, 6-8 parts of cocoa powder and 100-110 parts of milk chocolate or black chocolate. The prepared chocolate sandwich biscuit is composed of biscuit bodies andmultiple corresponding sandwich layers, holes are uniformly distributed in each biscuit body, and each biscuit body is wrapped with a chocolate layer. The prepared chocolate biscuit is more stable instructure and better in taste.