CN103271201A - Low-energy dietary fiber chocolate sugar and preparation method thereof - Google Patents
Low-energy dietary fiber chocolate sugar and preparation method thereof Download PDFInfo
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- CN103271201A CN103271201A CN201310165990XA CN201310165990A CN103271201A CN 103271201 A CN103271201 A CN 103271201A CN 201310165990X A CN201310165990X A CN 201310165990XA CN 201310165990 A CN201310165990 A CN 201310165990A CN 103271201 A CN103271201 A CN 103271201A
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Abstract
The invention discloses low-energy dietary fiber chocolate sugar, which comprises the following components in parts by mass: 10-15 parts of chocolate slurry, 20-35 parts of lactitol, 30-40 parts of maltitol, 5-25 parts of malt cereal fiber, 10-15 parts of skim milk powder, 1-5 parts of lecithin and 0.1-0.5 part of an aspartame. The low-energy dietary fiber chocolate sugar has lower energy, and the malt cereal fiber is combined into the chocolate sugar through a special measure, so that the low-energy dietary fiber chocolate sugar tastes fine and smooth and has a mellow flavor.
Description
Technical field:
The invention belongs to food processing technology field, relate in particular to the processing method of chocolate.
Background technology:
Candy is the food that children like, but because candy contains a large amount of sucrose and has high heat, frequent eating can cause children obesity, influences healthy.And most chocolates only contain sugar, and other nutritional labeling does not almost have, and therefore, a kind of exploitation of candy of low-yield high nutrition is necessary.
Summary of the invention:
Goal of the invention: in order to solve the problems of the technologies described above, the invention provides a kind of low-yield dietary fiber chocolate, the relative table sugar ability of this chocolate is lower, and contains the dietary fiber oryzanol, can improve food nutrition.
Technical scheme: to achieve the above object of the invention, the invention provides a kind of low-yield dietary fiber chocolate, comprise the component of following mass fraction:
10～15 parts in chocolate slurries;
20～35 parts of lactitols
30～40 parts of maltitols;
15～25 parts of Fructus Hordei Germinatus corn fibers;
10～15 parts of skimmed milk powers;
1～5 part in lecithin;
0.1～0.5 part of sweetener.
As preferably, described chocolate slurries contain 50～55% cocoa butter.
As preferably, described maltitol is replaced by SPE, and its content is 25～30 parts.
Another purpose of the present invention has provided a kind of above-mentioned low-yield dietary fiber chocolate, may further comprise the steps: a, the chocolate slurries of component, Fructus Hordei Germinatus corn fiber and lecithin are mixed; In another container, maltitol, lactitol, skimmed milk power and sweetener are mixed simultaneously, then both compounds are mixed to fully evenly; B, above-mentioned compound is finish grinded, to the particle diameter of material particles in compound below 20um; C, carry out refining then, operating temperature is 50～55 ℃, and the time is 48～72h; D, then the mixed serum after the refining is carried out the temperature adjustment crystallization; E, last carries out moulding and obtains the moulding chocolate.
Further improve, the described temperature adjustment crystallization operation of steps d is specially: the mixed serum that firm refining is finished slowly is cooled to 28～29 ℃ in 4～6h, continue to naturally cool to 25～27 ℃ then, is warmed up to 29～30 ℃ at last gradually.
Beneficial effect: with respect to prior art, the present invention has the following advantages: have and more low-energyly by any special measures the Fructus Hordei Germinatus corn fiber is fused in the chocolate simultaneously, and can guarantee that delicate mouthfeel is smooth, local flavor is pure and mild.
The specific embodiment:
Do detailed description further below in conjunction with the present invention of embodiment, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Low-yield dietary fiber chocolate of the present invention, ordinary chocolate sugar with lactitol and maltitol place of sucrose, greatly reduces the use amount of sucrose simultaneously relatively, reduces the unit energy of candy.Utilize any special measures that the Fructus Hordei Germinatus corn fiber is fused in the chocolate simultaneously, make chocolate when having dietary fiber, still have the mouthfeel that exquisiteness is smooth, local flavor is pure and sweet.Below introduce its production method:
Containing the chocolate slurries of 52% cocoa butter, 20 parts of Fructus Hordei Germinatus corn fibers and 2 parts of lecithin with 12 parts at first respectively mixes standby; In another container, drop into simultaneously the sweetener of 35 parts of maltitols, 24 parts of lactitols, 12 portions of skimmed milk powers and 0.2 part and mix, both are mixed being stirred to fully evenly then again.After this, again compound is finish grinded, guarantee that the material particles particle diameter below 20um, can guarantee the commerieal sugar delicate mouthfeel like this; Then to the compound refining, this refining temperature control is at 50～55 ℃, and time 48～72h has the characteristics fluent, that local flavor is pure and mild by guaranteeing candy after such refining; Then the mixed serum that firm refining is finished slowly is cooled to 28～29 ℃ in 4～6h, continue to naturally cool to 25～27 ℃ then, be warmed up to 29～30 ℃ at last gradually, this step is very important, mainly can impel grease crystalline form conversion raising mouthfeel in the chocolate, at last the slurries after the temperature adjustment crystallization are injected mould molding, and hardening by cooling, packing is finished.
Claims (5)
1. plant low-yield dietary fiber chocolate, comprise the component of following mass fraction:
10～15 parts in chocolate slurries;
20～35 parts of lactitols
30～40 parts of maltitols;
15～25 parts of Fructus Hordei Germinatus corn fibers;
10～15 parts of skimmed milk powers;
1～5 part in lecithin;
0.1～0.5 part of sweetener.
2. will remove 1 described low-yield dietary fiber chocolate according to right, it is characterized in that: described chocolate slurries contain 50～55% cocoa butter.
3. according to the described low-yield dietary fiber chocolate of claim 2, it is characterized in that: described maltitol is replaced by SPE, and its content is 25～30 parts.
4. described low-yield dietary fiber chocolate of claim 1 may further comprise the steps:
A, the chocolate slurries of component, Fructus Hordei Germinatus corn fiber and lecithin are mixed; In another container, maltitol, lactitol, skimmed milk power and sweetener are mixed simultaneously, then both compounds are mixed to fully evenly;
B, above-mentioned compound is finish grinded, to the particle diameter of material particles in compound below 20um;
C, carry out refining then, operating temperature is 50～55 ℃, and the time is 48～72h;
D, then the mixed serum after the refining is carried out the temperature adjustment crystallization;
E, last carries out moulding and obtains the moulding chocolate.
5. according to the described low-yield dietary fiber chocolate of claim 4, it is characterized in that: the described temperature adjustment crystallization operation of steps d is specially: the mixed serum that firm refining is finished slowly is cooled to 28～29 ℃ in 4～6h, continue to naturally cool to 25～27 ℃ then, be warmed up to 29～30 ℃ at last gradually.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310165990XA CN103271201A (en) | 2013-05-08 | 2013-05-08 | Low-energy dietary fiber chocolate sugar and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310165990XA CN103271201A (en) | 2013-05-08 | 2013-05-08 | Low-energy dietary fiber chocolate sugar and preparation method thereof |
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| CN103271201A true CN103271201A (en) | 2013-09-04 |
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| CN201310165990XA Pending CN103271201A (en) | 2013-05-08 | 2013-05-08 | Low-energy dietary fiber chocolate sugar and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960437A (en) * | 2014-05-30 | 2014-08-06 | 安徽科技学院 | White chocolate and bean dreg crunchy candy and preparation method thereof |
| CN104222212A (en) * | 2014-10-10 | 2014-12-24 | 天津桂发祥十八街麻花食品股份有限公司 | Non-fried low-energy stuffed dough twist without cane sugar and manufacturing method |
| CN104311610A (en) * | 2014-11-06 | 2015-01-28 | 山东绿健生物技术有限公司 | Method for rapidly preparing granular lactitol |
| CN105519745A (en) * | 2015-12-17 | 2016-04-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Chocolate liquor or product containing ergosterol extract and preparation method thereof |
| CN111713531A (en) * | 2020-06-30 | 2020-09-29 | 汕头市甜甜乐糖果食品有限公司 | Dietary fiber additive chocolate biscuit and preparation method and application thereof |
| CN113678931A (en) * | 2021-08-26 | 2021-11-23 | 杭州酷帕滋食品股份有限公司 | Low-fat chocolate and production process thereof |
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| CN1376398A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate |
| CZ15301U1 (en) * | 2004-11-11 | 2005-04-11 | Výzkumný Ústav Pivovarský A Sladařský, A. S. | Food supplement containing vegetable fibrous matter |
| CN101965891A (en) * | 2010-10-26 | 2011-02-09 | 华南理工大学 | Low-energy health chocolate and industrial production method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960437A (en) * | 2014-05-30 | 2014-08-06 | 安徽科技学院 | White chocolate and bean dreg crunchy candy and preparation method thereof |
| CN104222212A (en) * | 2014-10-10 | 2014-12-24 | 天津桂发祥十八街麻花食品股份有限公司 | Non-fried low-energy stuffed dough twist without cane sugar and manufacturing method |
| CN104222212B (en) * | 2014-10-10 | 2016-09-07 | 天津桂发祥十八街麻花食品股份有限公司 | A kind of without sucrose, the low-yield stuffed fried dough twist of non-grease frying and preparation method |
| CN104311610A (en) * | 2014-11-06 | 2015-01-28 | 山东绿健生物技术有限公司 | Method for rapidly preparing granular lactitol |
| CN105519745A (en) * | 2015-12-17 | 2016-04-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Chocolate liquor or product containing ergosterol extract and preparation method thereof |
| CN111713531A (en) * | 2020-06-30 | 2020-09-29 | 汕头市甜甜乐糖果食品有限公司 | Dietary fiber additive chocolate biscuit and preparation method and application thereof |
| CN111713531B (en) * | 2020-06-30 | 2022-10-18 | 汕头市甜甜乐糖果食品有限公司 | Dietary fiber additive chocolate biscuit and preparation method and application thereof |
| CN113678931A (en) * | 2021-08-26 | 2021-11-23 | 杭州酷帕滋食品股份有限公司 | Low-fat chocolate and production process thereof |
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Application publication date: 20130904 |