CN102860399A - Dark chocolate - Google Patents
Dark chocolate Download PDFInfo
- Publication number
- CN102860399A CN102860399A CN2012103225718A CN201210322571A CN102860399A CN 102860399 A CN102860399 A CN 102860399A CN 2012103225718 A CN2012103225718 A CN 2012103225718A CN 201210322571 A CN201210322571 A CN 201210322571A CN 102860399 A CN102860399 A CN 102860399A
- Authority
- CN
- China
- Prior art keywords
- cocoa
- dark chocolate
- hainan
- chocolate bar
- maltitol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
Abstract
The invention relates to a dark chocolate which comprises the following components by weight percent: 20%-30% of cocoa butter processed by using Hainan cocoa beans, 30-40% of cocoa liquor processed by using Hainan cocoa beans, 20%-30% of fructo-oligosaccharide with the purity greater than or equal to 90%, 20-30% of maltitol and 0%-1% of soyabean lecithin. The dark chocolate disclosed by the invention contains rich cocoa phenol, theobromine and yellow baisc alcohol and high dietary fibers, and does not contain synthetic food additive and sugar, so that the dark chocolate has good sweet taste and mouthfeel, and can be eaten by special crowds, therefore, the dark chocolate is a good healthy diet food.
Description
Technical field
The present invention relates to a kind of chocolate, particularly a kind of dark chocolate bar.
Background technology
Known, chocolate is take a kind of sweet food that cocoa is starched and cocoa butter is made as primary raw material, liked by children and Ms.Not only delicate mouthfeel is sweet for it, but also has one strong fragrance.Chocolate can directly eat, and also can be used to make cake, ice cream etc.In the Valentine's Day of romance, it expresses the bound leading role of love especially.
Because the chocolate composition of adding is different, also brought up its changeable looks in manufacture process.Present chocolate on the market approximately can be divided into dark chocolate bar (or claiming plain chocolate) according to composition, and the newborn matter content that wherein contains is less than 12%; Milk chocolate wherein contains the newborn matter of 10% cocoa slurry and at least 12% at least; Compound chocolate does not wherein contain cocoa butter; White chocolate does not wherein contain cocoa power.Recently, have human hair to understand protein chocolate, added vegetable protein in the prescription, merged the health efficacy of cocoa and the health efficacy of vegetable protein, tool is low in calories, the characteristics of high protein.
Dark chocolate bar then is the favorite of liking tasting " original flavor is chocolate " crowd.Because milk constituents is few, carbohydrate is also lower usually.The fragrance of cocoa is not covered by other tastes, and after melting in mouth, the fragrance of cocoa can overflow for a long time between cog.Even some people thinks, eats dark chocolate bar and is only and eats real chocolate.Usually, high-grade chocolate all is dark chocolate bar, has the taste of pure cocoa.Because cocoa itself is not had a sweet taste, even some hardship, so Dark Chocolate is more not popular.But edible dark chocolate bar can improve the antioxidant level of body, thereby be conducive to angiocardiopathy preventing, the generation of diabetes for other chocolates such as milk chocolate.
As mentioned above, the sweet taste of the dark chocolate bar of prior art is lower, and causing it is not to be welcomed by the general public especially.Therefore, if can keeping improving its sugariness under the advantageous prerequisite of dark chocolate bar, will make dark chocolate bar more welcome.
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, and a kind of dark chocolate bar with good sweet taste and mouthfeel is provided.
For solving above technical problem, the present invention takes following technical scheme:
A kind of dark chocolate bar, in weight percentage, it is comprised of following component: the cocoa butter 20%～30% of Hainan cocoa bean processing; The cocoa liquor 30%～40% of Hainan cocoa bean processing; The FOS 20%～30% of purity 〉=90wt%; Maltitol 20%～30%; Soybean lecithin 0%～1%.
Preferably, contain soybean lecithin 0.4%～0.6% in the described dark chocolate bar.
According to the present invention, all components that consist of dark chocolate bar all are known.Wherein: FOS is a kind of natural active matter.Sugariness is 0.3-0.6 times of sucrose.Both kept the pure sweet taste character of sucrose, salubriouser than sucrose sweet taste again, be to have the regulating intestinal canal flora, the propagation Bifidobacterium promotes the absorption of calcium, regulates blood fat, immunological regulation, the novel sweetener of the health cares such as anti-carious tooth.
Maltitol is the disaccharide alcohol of being made through hydro-reduction by maltose, and it is the extremely difficult new saccharic of non-aggressive that forms carious tooth.Show that by zoopery maltitol has the promotion enteron aisle to the effect of calcium absorption and increases the bone amount and the performance of lifting bone strength.
Can adopt conventional preparation method to prepare according to dark chocolate bar of the present invention.
Because the utilization of technique scheme, the present invention compared with prior art has following advantages and effect:
Cocoa butter in the dark chocolate bar of the present invention and cocoa liquor all are that the natural product cocoa bean in China Hainan processes, and total cocoa content reaches more than 60%, contain abundant cocoa phenol, theobromine and Huang Yuan alcohol; In addition, the present invention is by adding FOS and maltitol, and the chocolate sugariness that greatly neutralized, mouthfeel are very good, even also edible of diabetes patient's special population of etc.ing, the while also is difficult for causeing fat, especially good diet food.In addition, in the dark chocolate bar without any artificial fabricated food additive.
The specific embodiment
The present invention will be further described in detail below in conjunction with specific embodiment, but the invention is not restricted to following examples.
Embodiment 1
A kind of dark chocolate bar, in weight percentage, it is comprised of following component: the cocoa butter 25% of Hainan cocoa bean processing; The cocoa liquor 35% of Hainan cocoa bean processing; The FOS 20% of purity 〉=90wt%; Maltitol 19.5%; Soybean lecithin 0.5%.
The preparation method of dark chocolate bar is as follows:
Embodiment 2
A kind of dark chocolate bar, in weight percentage, it is comprised of following component: the cocoa butter 30% of Hainan cocoa bean processing; The cocoa liquor 30% of Hainan cocoa bean processing; The FOS 15% of purity 〉=90wt%; Maltitol 24.5%; Soybean lecithin 0.5%.
The preparation method of dark chocolate bar is as follows:
Embodiment 3
A kind of dark chocolate bar, in weight percentage, it is comprised of following component: the cocoa butter 20% of Hainan cocoa bean processing; The cocoa liquor 35% of Hainan cocoa bean processing; The FOS 19.5% of purity 90wt%; Maltitol 25%; Soybean lecithin 0.5%.
The preparation method of dark chocolate bar is as follows:
Embodiment 4
A kind of dark chocolate bar, in weight percentage, it is comprised of following component: the cocoa butter 30% of Hainan cocoa bean processing; The cocoa liquor 30% of Hainan cocoa bean processing; The FOS 19.5% of purity 〉=90wt%; Maltitol 20%; Soybean lecithin 0.5%.
The preparation method of dark chocolate bar is as follows: buy the cocoa butter of Hainan cocoa bean processing, the cocoa liquor of Hainan cocoa bean processing, they and FOS, maltitol are mixed together correct grinding, then successively after refining, sterilization, add soybean lecithin, then according to conventional program, make dark chocolate bar.
Above-described embodiment only is explanation technical conceive of the present invention and characteristics, and its purpose is to allow the personage who is familiar with technique can understand content of the present invention and according to this enforcement, can not limit protection scope of the present invention with this.All equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (2)
1. dark chocolate bar, it is characterized in that: in weight percentage, described dark chocolate bar is comprised of following component: the cocoa butter 20% ~ 30% of Hainan cocoa bean processing; The cocoa liquor 30% ~ 40% of Hainan cocoa bean processing; The FOS 20% ~ 30% of purity 〉=90wt%; Maltitol 20% ~ 30%; Soybean lecithin 0% ~ 1%.
2. dark chocolate bar according to claim 1 is characterized in that: contain soybean lecithin 0.4% ~ 0.6% in the described dark chocolate bar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103225718A CN102860399A (en) | 2012-09-04 | 2012-09-04 | Dark chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103225718A CN102860399A (en) | 2012-09-04 | 2012-09-04 | Dark chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102860399A true CN102860399A (en) | 2013-01-09 |
Family
ID=47439753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103225718A Pending CN102860399A (en) | 2012-09-04 | 2012-09-04 | Dark chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102860399A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839413A (en) * | 2015-04-10 | 2015-08-19 | 青岛妙品巧克力股份有限公司 | Health-care sandwich chocolate and preparation method thereof |
| CN108552396A (en) * | 2018-04-11 | 2018-09-21 | 崔雯净 | A kind of formula and preparation method thereof of the fresh chocolate of original beans cocoa |
| CN110384159A (en) * | 2018-04-18 | 2019-10-29 | 匠人之心（北京）产品设计有限公司 | A kind of formula and technique of pure plain Unsweetened chocolates |
| CN112471309A (en) * | 2020-11-23 | 2021-03-12 | 量子高科(广东)生物有限公司 | Filling material and application thereof |
| CN112889979A (en) * | 2021-02-22 | 2021-06-04 | 常州市吉麗嘉多食品有限公司 | High-fiber black chocolate weight-losing meal replacement and manufacturing process thereof |
| CN115176857A (en) * | 2022-05-19 | 2022-10-14 | 上海海融食品科技股份有限公司 | Crispy chocolate and production method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1116927A (en) * | 1978-09-30 | 1982-01-26 | Richard S. Ripper | Method for manufacturing chocolate |
| US4980189A (en) * | 1987-11-25 | 1990-12-25 | Suddeutsche Zucker-Aktiengesellschaft | Process for the manufacture of sucrose-free, dietetic and/or teeth-sparing chocolate |
| WO1993002566A1 (en) * | 1991-08-07 | 1993-02-18 | Raffinerie Tirlemontoise S.A. | Reduced calorie chocolate confectionery compositions |
| CN1276165A (en) * | 2000-06-19 | 2000-12-13 | 沈阳三生制药股份有限公司 | Formulation and process for producing calcium-enriched chocolate |
| CN101028124A (en) * | 2007-01-30 | 2007-09-05 | 上海大山合集团有限公司 | Mushroom chocolate |
| WO2009001063A1 (en) * | 2007-06-22 | 2008-12-31 | Cadbury Holdings Limited | Chocolate composition |
| CN101779719A (en) * | 2010-03-22 | 2010-07-21 | 车金林 | Protein chocolate and manufacturing method thereof |
| CN101965891A (en) * | 2010-10-26 | 2011-02-09 | 华南理工大学 | Low-energy health chocolate and industrial production method thereof |
| CN102224874A (en) * | 2011-05-24 | 2011-10-26 | 中国热带农业科学院香料饮料研究所 | Vanilla flavor chocolate and preparation method thereof |
-
2012
- 2012-09-04 CN CN2012103225718A patent/CN102860399A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1116927A (en) * | 1978-09-30 | 1982-01-26 | Richard S. Ripper | Method for manufacturing chocolate |
| US4980189A (en) * | 1987-11-25 | 1990-12-25 | Suddeutsche Zucker-Aktiengesellschaft | Process for the manufacture of sucrose-free, dietetic and/or teeth-sparing chocolate |
| WO1993002566A1 (en) * | 1991-08-07 | 1993-02-18 | Raffinerie Tirlemontoise S.A. | Reduced calorie chocolate confectionery compositions |
| CN1276165A (en) * | 2000-06-19 | 2000-12-13 | 沈阳三生制药股份有限公司 | Formulation and process for producing calcium-enriched chocolate |
| CN101028124A (en) * | 2007-01-30 | 2007-09-05 | 上海大山合集团有限公司 | Mushroom chocolate |
| WO2009001063A1 (en) * | 2007-06-22 | 2008-12-31 | Cadbury Holdings Limited | Chocolate composition |
| CN101779719A (en) * | 2010-03-22 | 2010-07-21 | 车金林 | Protein chocolate and manufacturing method thereof |
| CN101965891A (en) * | 2010-10-26 | 2011-02-09 | 华南理工大学 | Low-energy health chocolate and industrial production method thereof |
| CN102224874A (en) * | 2011-05-24 | 2011-10-26 | 中国热带农业科学院香料饮料研究所 | Vanilla flavor chocolate and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839413A (en) * | 2015-04-10 | 2015-08-19 | 青岛妙品巧克力股份有限公司 | Health-care sandwich chocolate and preparation method thereof |
| CN108552396A (en) * | 2018-04-11 | 2018-09-21 | 崔雯净 | A kind of formula and preparation method thereof of the fresh chocolate of original beans cocoa |
| CN110384159A (en) * | 2018-04-18 | 2019-10-29 | 匠人之心（北京）产品设计有限公司 | A kind of formula and technique of pure plain Unsweetened chocolates |
| CN112471309A (en) * | 2020-11-23 | 2021-03-12 | 量子高科(广东)生物有限公司 | Filling material and application thereof |
| CN112889979A (en) * | 2021-02-22 | 2021-06-04 | 常州市吉麗嘉多食品有限公司 | High-fiber black chocolate weight-losing meal replacement and manufacturing process thereof |
| CN115176857A (en) * | 2022-05-19 | 2022-10-14 | 上海海融食品科技股份有限公司 | Crispy chocolate and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102860399A (en) | Dark chocolate | |
| CN105639556A (en) | Phycocyanin healthcare jelly and making method thereof | |
| CN105794901A (en) | Goat-milk small steamed bun and preparation method thereof | |
| CN107981291A (en) | A kind of jelly powder, jelly and preparation method thereof | |
| KR20180098205A (en) | Food composition for controlling body weight | |
| CN112841376A (en) | Soft sweet containing erythritol and preparation method thereof | |
| CN102415465A (en) | Preparation method of bifidus factor QQ candy containing erythritol | |
| CN105265706A (en) | Making method of teeth-protection sweet orange soft sweets | |
| CN107058635A (en) | A kind of production method of Donkey-hide gelatin brown sugar block | |
| CN106070494A (en) | A kind of healthy cookie and preparation method | |
| CN113973966A (en) | Sea-buckthorn composite probiotic fruitcake and preparation method thereof | |
| CN104413319A (en) | Preserved clausena-lansium stomach-invigorating digestion-promoting jelly | |
| KR101361468B1 (en) | Brown rice bread and manufacturing method thereof | |
| CN102273693A (en) | Strawberry pulp juice beverage and preparation method thereof | |
| CN111493192A (en) | Sucrose-free probiotic chocolate formula | |
| CN104413238A (en) | Preserved clausena lansium throat sugar | |
| KR20150069284A (en) | Sugar Free Chocolate Comprising Earl Grey, Chicory Dietary Fiber and Lactic Acid Bacteria | |
| CN105685351A (en) | Lichee flesh and preparing method thereof | |
| KR20230032538A (en) | Manufacturing method of vegetable protein bar containing spirulina | |
| KR20150057104A (en) | Sugar Free Chocolate Comprising red ginseng liquid fermented | |
| CN114158641A (en) | Sugar-free hard candy and preparation method thereof | |
| CN106962582B (en) | Double-layer fruit and vegetable superfine powder soft sweet and preparation method thereof | |
| KR20160080141A (en) | Pastry and bread dough using chinese osage orange | |
| CN106509589A (en) | Chewing tablet containing xanthophyll and preparation method thereof | |
| CN105076311A (en) | Health-preserving biscuit containing Chinese herbal medicinal ingredients and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130109 |