CN105211451A - A kind of chocolate - Google Patents
A kind of chocolate Download PDFInfo
- Publication number
- CN105211451A CN105211451A CN201510735857.2A CN201510735857A CN105211451A CN 105211451 A CN105211451 A CN 105211451A CN 201510735857 A CN201510735857 A CN 201510735857A CN 105211451 A CN105211451 A CN 105211451A
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- China
- Prior art keywords
- chocolate
- cocoa
- powder
- salt
- alcohol ester
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Abstract
The invention discloses a kind of chocolate, by following component formulated (consumption is weight portion): substitute of cocoa fat 100-200, white granulated sugar 80-130, whey powder 15-35, vegetable fat powder 100-150, polyglycereol castor-oil plant alcohol ester 1-3, phosphatidase 1-3, salt 0.3-0.8, cocoa power 50-100; Chocolate of the present invention adds salt, polyglycereol castor-oil plant alcohol ester, and the chocolate mouthfeel of making is unique, and have the pleasant sensation of chewing and protect tooth effect, be of high nutritive value, absorption easy to digest, has and promote spirit, strengthens excited effect.
Description
Technical field
The present invention relates to a kind of chocolate.
Technical background
Chocolate volume is little, and heating is many, and taste is sweet good to eat, chocolate has different brackets, good chocolate except smell fragrance sweet and refreshing except, entrance is also careful charming, have clear and melodious sound when stinging, melt leggiero between ability to speak immediately, smoother taste, and the fragrance of cocoa is fled between cog, but do not have residue to stay, chocolate has solid chocolate and chocolate cream, chocolate of a great variety, different formulas is different with preparation method, and mouthfeel is different.
Summary of the invention
Object of the present invention aims to provide a kind of chocolate, has the pleasant sensation of chewing and protects tooth effect, being of high nutritive value, absorption easy to digest, has and promotes spirit, strengthens excited effect.
For achieving the above object, chocolate of the present invention, by following component formulated (consumption is weight portion): substitute of cocoa fat 100-200, white granulated sugar 80-130, whey powder 15-35, vegetable fat powder 100-150, polyglycereol castor-oil plant alcohol ester 1-3, phosphatidase 1-3, salt 0.3-0.8, cocoa power 50-100;
Formula preferred weight (part) ratio range preparing chocolate of the present invention is:
Substitute of cocoa fat 120-180, white granulated sugar 90-110, whey powder 20-30, vegetable fat powder 110-130, polyglycereol castor-oil plant alcohol ester 1.5-2.5, phosphatidase 1 .5-2.5, salt 0.4-0.6, cocoa power 60-80;
Optimum weight (part) proportioning of chocolate of the present invention is:
Substitute of cocoa fat 160, white granulated sugar 115, whey powder 25, vegetable fat powder 125, polyglycereol castor-oil plant alcohol ester 2, phosphatidase 2, salt 0.5, cocoa power 75;
Above-mentioned each component passed through grinding, mixing, homogeneous and refine, making chocolate become the lubrication of one integrated mass, fine and smooth goods.
Chocolate of the present invention compared with prior art has following excellent effect.
Chocolate of the present invention adds salt, polyglycereol castor-oil plant alcohol ester, and the chocolate mouthfeel of making is unique, and have the pleasant sensation of chewing and protect tooth effect, be of high nutritive value, absorption easy to digest, has and promote spirit, strengthens excited effect.
Detailed description of the invention
Below in conjunction with embodiment, chocolate of the present invention is described in further detail.
Chocolate of the present invention, by following component formulated (consumption is weight portion): substitute of cocoa fat 100-200, white granulated sugar 80-130, whey powder 15-35, vegetable fat powder 100-150, polyglycereol castor-oil plant alcohol ester 1-3, phosphatidase 1-3, salt 0.3-0.8, cocoa power 50-100;
Above-mentioned each component passed through grinding, mixing, homogeneous and refine, making chocolate become the lubrication of one integrated mass, fine and smooth goods.
Embodiment 1:
Formula preferred weight (part) ratio range preparing chocolate of the present invention is:
Substitute of cocoa fat 120-180, white granulated sugar 90-110, whey powder 20-30, vegetable fat powder 110-130, polyglycereol castor-oil plant alcohol ester 1.5-2.5, phosphatidase 1 .5-2.5, salt 0.4-0.6, cocoa power 60-80;
Above-mentioned each component passed through grinding, mixing, homogeneous and refine, making chocolate become the lubrication of one integrated mass, fine and smooth goods.
Embodiment 2:
Optimum weight (part) proportioning of chocolate of the present invention is:
Substitute of cocoa fat 160, white granulated sugar 115, whey powder 25, vegetable fat powder 125, polyglycereol castor-oil plant alcohol ester 2, phosphatidase 2, salt 0.5, cocoa power 75;
Above-mentioned each component passed through grinding, mixing, homogeneous and refine, making chocolate become the lubrication of one integrated mass, fine and smooth goods.
Embodiment 3:
Optimum weight (part) proportioning of fertilizer of the present invention is:
Substitute of cocoa fat 120, white granulated sugar 110, whey powder 30, vegetable fat powder 130, polyglycereol castor-oil plant alcohol ester 1.5-2.5, phosphatidase 2 .5, salt 0.4, cocoa power 80;
Above-mentioned each component passed through grinding, mixing, homogeneous and refine, making chocolate become the lubrication of one integrated mass, fine and smooth goods.
Claims (4)
1. a chocolate, is characterized in that by following component formulated (consumption is weight portion): substitute of cocoa fat 100-200, white granulated sugar 80-130, whey powder 15-35, vegetable fat powder 100-150, polyglycereol castor-oil plant alcohol ester 1-3, phosphatidase 1-3, salt 0.3-0.8, cocoa power 50-100.
2. chocolate according to claim 1, it is characterized in that formula preferred weight (part) ratio range preparing chocolate of the present invention is: substitute of cocoa fat 120-180, white granulated sugar 90-110, whey powder 20-30, vegetable fat powder 110-130, polyglycereol castor-oil plant alcohol ester 1.5-2.5, phosphatidase 1 .5-2.5, salt 0.4-0.6, cocoa power 60-80.
3. chocolate according to claim 1, is characterized in that optimum weight (part) proportioning of chocolate of the present invention is: substitute of cocoa fat 160, white granulated sugar 115, whey powder 25, vegetable fat powder 125, polyglycereol castor-oil plant alcohol ester 2, phosphatidase 2, salt 0.5, cocoa power 75.
4. chocolate according to claim 1, is characterized in that optimum weight (part) proportioning of chocolate of the present invention is: substitute of cocoa fat 120, white granulated sugar 110, whey powder 30, vegetable fat powder 130, polyglycereol castor-oil plant alcohol ester 1.5-2.5, phosphatidase 2 .5, salt 0.4, cocoa power 80.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510735857.2A CN105211451A (en) | 2015-10-26 | 2015-10-26 | A kind of chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510735857.2A CN105211451A (en) | 2015-10-26 | 2015-10-26 | A kind of chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105211451A true CN105211451A (en) | 2016-01-06 |
Family
ID=54981067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510735857.2A Pending CN105211451A (en) | 2015-10-26 | 2015-10-26 | A kind of chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105211451A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007193A (en) * | 2018-07-31 | 2018-12-18 | 可可琳纳食品海门有限公司 | A kind of formula and preparation method thereof baking chocolate cream |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0935925A1 (en) * | 1997-11-11 | 1999-08-18 | Halba Ag | Process for making chocolate and chocolate with less foreign ingredient |
| CN101288434A (en) * | 2008-06-10 | 2008-10-22 | 内蒙古伊利实业集团股份有限公司 | Chocolate composition for coating freezing beverage |
| CN102499306A (en) * | 2011-12-21 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Chocolate coating for frozen drink containing Zanthoxylum oil, frozen drink and preparation method thereof |
| CN104146030A (en) * | 2013-11-14 | 2014-11-19 | 广源食品集团股份有限公司 | Chocolate impregnation biscuit processing method |
| CN104171220A (en) * | 2014-08-15 | 2014-12-03 | 阳江喜之郎果冻制造有限公司 | Oatmeal chocolate and preparation method thereof |
-
2015
- 2015-10-26 CN CN201510735857.2A patent/CN105211451A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0935925A1 (en) * | 1997-11-11 | 1999-08-18 | Halba Ag | Process for making chocolate and chocolate with less foreign ingredient |
| CN101288434A (en) * | 2008-06-10 | 2008-10-22 | 内蒙古伊利实业集团股份有限公司 | Chocolate composition for coating freezing beverage |
| CN102499306A (en) * | 2011-12-21 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Chocolate coating for frozen drink containing Zanthoxylum oil, frozen drink and preparation method thereof |
| CN104146030A (en) * | 2013-11-14 | 2014-11-19 | 广源食品集团股份有限公司 | Chocolate impregnation biscuit processing method |
| CN104171220A (en) * | 2014-08-15 | 2014-12-03 | 阳江喜之郎果冻制造有限公司 | Oatmeal chocolate and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007193A (en) * | 2018-07-31 | 2018-12-18 | 可可琳纳食品海门有限公司 | A kind of formula and preparation method thereof baking chocolate cream |
| CN109007193B (en) * | 2018-07-31 | 2022-11-11 | 可可琳纳食品海门有限公司 | Baked chocolate sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160106 |
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| RJ01 | Rejection of invention patent application after publication |