CN105941782A - Flavored chocolate food and preparation method thereof - Google Patents
Flavored chocolate food and preparation method thereof Download PDFInfo
- Publication number
- CN105941782A CN105941782A CN201610277600.1A CN201610277600A CN105941782A CN 105941782 A CN105941782 A CN 105941782A CN 201610277600 A CN201610277600 A CN 201610277600A CN 105941782 A CN105941782 A CN 105941782A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- moringa
- flavor
- food
- powder
- 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
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 85
- 235000013305 food Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 241000220215 Moringa Species 0.000 claims abstract description 48
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 48
- 239000000843 powder Substances 0.000 claims abstract description 37
- 239000000796 flavoring agent Substances 0.000 claims abstract description 34
- 235000019634 flavors Nutrition 0.000 claims abstract description 32
- 239000004615 ingredient Substances 0.000 claims abstract description 16
- 235000009508 confectionery Nutrition 0.000 claims abstract description 4
- 244000299461 Theobroma cacao Species 0.000 claims description 84
- 239000000463 material Substances 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000010438 heat treatment Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 12
- 229940110456 cocoa butter Drugs 0.000 claims description 11
- 235000019868 cocoa butter Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 9
- 235000019879 cocoa butter substitute Nutrition 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 8
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims description 8
- 235000012141 vanillin Nutrition 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000007796 conventional method Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000008939 whole milk Nutrition 0.000 claims description 4
- 235000014651 chocolate spreads Nutrition 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 230000036772 blood pressure Effects 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 230000003028 elevating effect Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000003243 Thuja occidentalis Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000006253 efflorescence Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 239000011088 parchment paper Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a flavored chocolate food and a preparation method thereof. The flavored chocolate food comprises the following ingredients in parts by weight: 0.01-20 parts of moringa components and 30-99.9 parts of chocolate components. Characteristics of the existing chocolate are integrated and moringa components, including de-alkalized moringa seed powder or/and de-alkalized moringa leaf powder or/and de-alkalized moringa stem and root powder or/and de-alkalized moringa extracts and the like, are added into the flavored chocolate food, so that basic flavor of the chocolate is preserved while 'sweet after-taste in mouth' flavor of the moringa after being eaten is integrated; thus, the flavored chocolate food can be accepted and loved by more people. Moreover, the presence of the moringa promotes the flavored chocolate food to be more nutritious. The flavored chocolate food has the healthcare functions of reducing blood lipid, lowering blood pressure, reducing weight, slimming, regulating intestines and stomach, protecting liver, quitting drinking, enhancing human immunity and so on, so that people do not 'turn pale at the mention of chocolate' and people do not worry about gaining of weight, increasing of blood lipid, increasing of blood glucose, elevating of blood pressure and the like caused by eating the chocolate. Thus, the flavored chocolate food has a broader market prospect.
Description
Technical field
The present invention relates to chocolate technical field, be specifically related to a kind of flavor chocolate and preparation method thereof.
Background technology
Chocolate the most gradually obtains the attention of increasing consumer as a kind of Icing Sugar fruit product, its nutrition and function, and it is in addition to providing energy and nutrition for human body, moreover it is possible to prevention cardiovascular disease, alleviates allergy and rheumatism symptom.Common chocolate includes original flavor chocolate, milk chocolate and cocoa butter substitute chocolate, product special flavour is fewer, taste unsuitable for China's part native country consumer, also it is difficult to meet market to chocolate product variation, low sugar efflorescence and functionalization demand, and the chocolate that existing purity is high, high containing fat, it is unfavorable for some health.
Moringa, it is described as " Tree of Life ", the function of augment nutritional, Dietotherapy health is had as vegetable and food, its tender leaf can eat as vegetable, tender fruit pod also edible, dry seeds can break into powder as flavouring agent, and the root of seedling the most also can break into powder as flavouring agent, having pungent, the flower of Moringa can add in salad edible after slightly bleaching.
Therefore a kind of chocolate that there was added Moringa is developed, it should be to have the most wide market prospect.
Summary of the invention
The deficiency existed for above-mentioned prior art, it is an object of the invention to provide a kind of flavor chocolate food that there was added Moringa and preparation method thereof.
Technical scheme: a kind of flavor chocolate food, it is characterised in that this chocolate contains the Moringa composition of 0.01-20 weight portion, the chocolate ingredients of 30-99.9 weight portion.
One or more during described Moringa composition selects dealkalize moringa seeds powder, dealkalize leaf of Moringa powder, dealkalize Moringa rhizome powder, dealkalize Moringa to skim the cream off milk combine.
Described chocolate ingredients selects one or more combinations in cocoa liquor, cocoa butter, cocoa butter substitute.
Described flavor chocolate food also includes the raw material of following weight portion: phosphatidase 0 .5-4 part, vanillin 0.1-0.5.
Described flavor chocolate food also includes the raw material of following weight portion: Fagopyrum esculentum Moench powder 0.01-15 part.
Described flavor chocolate food also includes the raw material of following weight portion: Icing Sugar 10-60 part.
Described flavor chocolate food also includes the raw material of following weight portion: butter 3-8 part, whole milk powder 10-30 part.
The manufacture method of above-mentioned flavor chocolate food, comprises the following specific steps that:
(1) first chocolate ingredients is cut into the fritter of button size；Then water proof heating, and be stirred continuously, until chocolate ingredients fusing, temperature is 40-50 DEG C, becomes liquid chocolate composition；
(2) refiner fine grinding, in lapping process, temperature controls at 40-50 DEG C, is subsequently adding the Moringa composition after dealkalize, and refine obtains mixed material, and sieves；
(3) mixed material is poured in thermophore or water proof heating, the temperature of mixed material is maintained 40-50 DEG C, maintains 0.1-0.5h；
(4) mixed material of 3/4ths is poured on smooth cooling platform, allows mixed material be close to platform, to be cooled to 25-28 DEG C time, mixed material is scraped off from platform, mixes with remaining 1/4th mixed materials of 40-50 DEG C；
(5) water proof heating again, and be stirred continuously, until temperature rises to 28-35 DEG C, complete homoiothermic；
(6), after homoiothermic completes, pour in thermophore or water proof heating, keep the temperature at 28-35 DEG C, maintain 0.1-0.5h；
(7) water according to a conventional method, the mould that shakes, hardening, the demoulding, select, pack prepared solid chocolate finished product or be coated with clothing, confectionery fuse according to a conventional method, harden, select, pack prepared chocolate cream finished product.
nullCompared with prior art，Beneficial effects of the present invention: the present invention combines existing chocolate feature，By existing cocoa liquor or/and cocoa powder is or/and raw material based on cocoa butter or/cocoa butter substitute，Add the moringa seeds powder after dealkalize or/and leaf of Moringa powder or/and Moringa rhizome powder or/and Moringa skims the cream off milk etc. Moringa composition，While maintaining the basic local flavor of chocolate，Incorporate the local flavor of " after eating up, mouth stays Yu Tian " of Moringa，Make product more can be accepted by more people and like，And the existence of Moringa promotes that chocolate product is more nutritious，There is reduction blood fat simultaneously、Blood pressure、Weight-reducing、Regulation the intestines and stomach、Protect the liver alleviating alcohol addiction、Strengthen the health-care effecies such as body immunity，People are allowed no longer " to talk chocolate complexion changed "，No longer worry to eat chocolate to become fat or blood fat and rise or blood glucose powder blood pressure rises high，Thus have the most wide market prospect.
Detailed description of the invention
In conjunction with specific embodiment, the invention will be further described.
Embodiment one
The flavor chocolate food of sugar-free, for bitterness, is made by cocoa liquor 40 parts, cocoa butter 50 parts, 10 parts of dealkalize leaf of Moringa powder, Fagopyrum esculentum Moench powder 15 parts, phosphatidase 4 part, vanillin 0.5 part.
Manufacture method specifically comprises the following steps that the fritter that cocoa liquor, cocoa butter are first cut into button size, then water proof heating, and is stirred continuously, until chocolate ingredients temperature is 50 DEG C, becomes liquid chocolate composition；Refining with refiner, in lapping process, temperature controls, at 50 DEG C, to be subsequently adding dealkalize leaf of Moringa powder, phospholipid, vanillin, and refine obtains mixed material, and sieves；Mixed material is poured in thermophore or water proof heating, the temperature of mixed material is maintained 50 DEG C；Then the mixed material of 3/4ths is poured on smooth cooling platform, allow mixed material be close to platform, do not allow air enter chocolate ingredients as far as possible, to be cooled to 28 DEG C time, being scraped off from platform by mixed material, the mixed material with 50 DEG C of remaining 1/4th mixes；Water proof heating again, and be stirred continuously, until chocolate ingredients temperature rises to 32 DEG C, complete homoiothermic；After homoiothermic completes, pour in thermophore or water proof heating, keep the temperature at 32 DEG C；Be coated with clothing according to a conventional method, Fagopyrum esculentum Moench powder makes confectionery fuse, harden, select, pack prepared chocolate cream finished product.
Embodiment two
The flavor chocolate food of sweet taste, is made by cocoa liquor 50 parts, cocoa butter 20.1 parts, 20 parts of dealkalize moringa seeds powder, Icing Sugar 30 parts, phosphatidase 2 part, vanillin 0.3 part.
Manufacture method specifically comprises the following steps that the fritter that cocoa liquor, cocoa butter are first cut into button size；Then water proof heating, and be stirred continuously, until chocolate ingredients temperature is 40 DEG C, become liquid chocolate composition；Then pressing formula proportion and add Icing Sugar mix homogeneously, refiner refines, and in lapping process, temperature controls, at 40 DEG C, to be subsequently adding dealkalize moringa seeds powder, phospholipid, vanillin, and refine obtains mixed material, and sieves；Mixed material is poured in thermophore or water proof heating, the temperature of mixed material is maintained 40 DEG C；Then the mixed material of 3/4ths is poured on smooth cooling platform, allow mixed material be close to platform, do not allow air enter chocolate ingredients as far as possible, to be cooled to 26 DEG C time, being scraped off from platform by mixed material, the mixed material with remaining 1/4ths DEG C mixes；Water proof heating again, and be stirred continuously, until temperature rises to 29 DEG C, make crystalline solid be changed into most stable of crystal formation β type, complete homoiothermic；After homoiothermic completes, pour in thermophore or water proof heating, keep the temperature at 29 DEG C；Finally water routinely, harden, the mould that shakes, the demoulding, select, pack prepared solid chocolate finished product.
Embodiment three
The flavor chocolate food of sugar-free, for bitterness, is made by cocoa butter substitute 90 parts, 5 parts of dealkalize Moringa rhizome powder, 5 parts of dealkalize leaf of Moringa powder.
Manufacture method concrete steps: cocoa butter substitute is first cut into the fritter of button size, then water proof heating, and is stirred continuously, until temperature is 45 DEG C, become liquid parts；Refiner refines, in lapping process, temperature controls at 40-50 DEG C, it is subsequently adding dealkalize Moringa rhizome powder, dealkalize leaf of Moringa powder, refine obtains mixed material, and sieve, when temperature is at 30 DEG C, water routinely, harden, the mould that shakes, the demoulding, select, pack prepared solid cocoa butter substitute chocolate finished product.
Embodiment four
The flavor chocolate food of milk flavor, is made by cocoa liquor 40 parts, cocoa butter 10 parts, 20 parts of dealkalize moringa seeds powder, Icing Sugar 30 parts, phosphatidase 2 part, vanillin 0.3,5 parts of butter, whole milk powder 25 parts.
Manufacture method specifically comprises the following steps that the fritter that cocoa liquor, cocoa butter are first cut into button size；Then water proof heating, and be stirred continuously, until chocolate ingredients temperature is 40 DEG C, become liquid chocolate composition；Then pressing formula proportion and add Icing Sugar, butter, whole milk powder mix homogeneously, refiner refines, and in lapping process, temperature controls, at 40 DEG C, to be subsequently adding dealkalize moringa seeds powder, phospholipid, vanillin, and refine obtains mixed material, and sieves；Mixed material is poured in thermophore or water proof heating, the temperature of mixed material is maintained 40 DEG C；Then the mixed material of 3/4ths is poured on smooth cooling platform, allow mixed material be close to platform, do not allow air enter chocolate ingredients as far as possible, to be cooled to 26 DEG C time, being scraped off from platform by mixed material, the mixed material with remaining 1/4ths DEG C mixes；Water proof heating again, and be stirred continuously, until temperature rises to 29 DEG C, make crystalline solid be changed into most stable of crystal formation β type, complete homoiothermic；After homoiothermic completes, pour in thermophore or water proof heating, keep the temperature at 29 DEG C；Finally water routinely, harden, the mould that shakes, the demoulding, select, pack prepared solid chocolate finished product.
The present invention is in addition to the chocolate that cocoa butter substitute makes is not required to homoiothermic, and other are required to homoiothermic.When homoiothermic operates, moisture definitely can not be allowed to enter in chocolate, as long as infiltrating a little water, tempered chocolate will become thick and heavy, it is difficult to operation, will also result in chocolate mouldy.After temperature has regulated, will test whether homoiothermic is made correctly, method is to pick a small amount of tempered chocolate with scraper plate or parchment paper to place at room temperature, if homoiothermic is made correctly, chocolate can form beautiful solidification shape at about 5 minutes；If if homoiothermic is wrong, no matter the time is through how long all without solidification, without being properly completed homoiothermic, operating once the most again.
Dealkalize moringa seeds powder, dealkalize leaf of Moringa powder, dealkalize Moringa rhizome powder in the present invention, it is by the seed of Moringa, leaf, rhizome are gathered respectively, clean, dry, pulverize, then use (sour) water extraction method or alcohols solvent extraction method to isolate the toxic component alkaloid in moringa seeds, leaf, rhizome；Thus obtain.In the present invention, cocoa liquor contains the cocoa butter than or equal to 20%, and cocoa butter, cocoa liquor can substitute with black chocolate together.
Claims (8)
1. a flavor chocolate food, it is characterised in that this chocolate contains the Moringa composition of 0.01-20 weight portion, the chocolate ingredients of 30-99.9 weight portion.
Flavor chocolate food the most according to claim 1, it is characterised in that one or more during Moringa composition selects dealkalize moringa seeds powder, dealkalize leaf of Moringa powder, dealkalize Moringa rhizome powder, dealkalize Moringa to skim the cream off milk combine.
Flavor chocolate food the most according to claim 1, it is characterised in that chocolate ingredients selects one or more combinations in cocoa liquor, cocoa butter, cocoa butter substitute.
4. according to the flavor chocolate food described in Claims 2 or 3, it is characterised in that flavor chocolate also includes the raw material of following weight portion: phosphatidase 0 .5-4 part, vanillin 0.1-0.5.
Flavor chocolate food the most according to claim 4, it is characterised in that flavor chocolate also includes the raw material of following weight portion: Fagopyrum esculentum Moench powder 0.01-15 part.
Flavor chocolate food the most according to claim 5, it is characterised in that flavor chocolate also includes the raw material of following weight portion: Icing Sugar 10-60 part.
Flavor chocolate food the most according to claim 6, it is characterised in that described flavor chocolate also includes the raw material of following weight portion: butter 3-8 part, whole milk powder 10-30 part.
The manufacture method of flavor chocolate food the most according to claim 1, it is characterised in that comprise the following specific steps that:
(1) first chocolate ingredients is cut into the fritter of button size；Then water proof heating, and be stirred continuously, until chocolate ingredients fusing, temperature is 40-50 DEG C, becomes liquid chocolate composition；
(2) refiner fine grinding, in lapping process, temperature controls at 40-50 DEG C, is subsequently adding the Moringa composition after dealkalize, and refine obtains mixed material, and sieves；
(3) mixed material is poured in thermophore or water proof heating, the temperature of mixed material is maintained 40-50 DEG C, maintains 0.1-0.5h；
(4) mixed material of 3/4ths is poured on smooth cooling platform, allows mixed material be close to platform, to be cooled to 25-28 DEG C time, mixed material is scraped off from platform, mixes with remaining 1/4th mixed materials of 40-50 DEG C；
(5) water proof heating again, and be stirred continuously, until temperature rises to 28-35 DEG C, complete homoiothermic；
(6), after homoiothermic completes, pour in thermophore or water proof heating, keep the temperature at 28-35 DEG C, maintain 0.1-0.5h；
(7) water according to a conventional method, the mould that shakes, hardening, the demoulding, select, pack prepared solid chocolate finished product or be coated with clothing, confectionery fuse according to a conventional method, harden, select, pack prepared chocolate cream finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610277600.1A CN105941782A (en) | 2016-04-29 | 2016-04-29 | Flavored chocolate food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610277600.1A CN105941782A (en) | 2016-04-29 | 2016-04-29 | Flavored chocolate food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105941782A true CN105941782A (en) | 2016-09-21 |
Family
ID=56916196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610277600.1A Pending CN105941782A (en) | 2016-04-29 | 2016-04-29 | Flavored chocolate food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105941782A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771074A (en) * | 2018-05-17 | 2018-11-09 | 广西柳州市桑辰科技有限公司 | A kind of production method of moringa seeds solid beverage |
| IT201900007926A1 (en) * | 2019-06-04 | 2020-12-04 | Mirko Barzaghi | Moringa oleifera chocolates, process for their production and their uses. |
| KR20220123805A (en) * | 2021-03-02 | 2022-09-13 | 모링가 농업회사법인 주식회사 | Moringa syrup manufacturing method |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010008306A2 (en) * | 2008-07-16 | 2010-01-21 | Arizo Lemuel T | Nutritional beverage |
| CN102138615A (en) * | 2011-01-26 | 2011-08-03 | 中国热带农业科学院香料饮料研究所 | Chocolate of coffee flavor and preparation method thereof |
| CN103238717A (en) * | 2013-05-29 | 2013-08-14 | 马氏庄园南京食品有限公司 | Lactic acid bacteria chocolate and preparation method thereof |
| CN103283910A (en) * | 2013-05-29 | 2013-09-11 | 马氏庄园南京食品有限公司 | Nourishment chocolate and preparation method thereof |
| CN103749924A (en) * | 2014-01-11 | 2014-04-30 | 岑柳卿 | Production technology of moringa candy |
| CN103892014A (en) * | 2014-04-15 | 2014-07-02 | 马氏庄园南京食品有限公司 | Blood-pressure-lowering chocolate and preparation method thereof |
| CN105010697A (en) * | 2015-05-09 | 2015-11-04 | 任晓洁 | Moringa oleifera candy and preparation method thereof |
| CN105248820A (en) * | 2015-11-13 | 2016-01-20 | 王保红 | Horseradish tree leaf and brown sugar composition and preparing method and application thereof |
-
2016
- 2016-04-29 CN CN201610277600.1A patent/CN105941782A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010008306A2 (en) * | 2008-07-16 | 2010-01-21 | Arizo Lemuel T | Nutritional beverage |
| CN102138615A (en) * | 2011-01-26 | 2011-08-03 | 中国热带农业科学院香料饮料研究所 | Chocolate of coffee flavor and preparation method thereof |
| CN103238717A (en) * | 2013-05-29 | 2013-08-14 | 马氏庄园南京食品有限公司 | Lactic acid bacteria chocolate and preparation method thereof |
| CN103283910A (en) * | 2013-05-29 | 2013-09-11 | 马氏庄园南京食品有限公司 | Nourishment chocolate and preparation method thereof |
| CN103749924A (en) * | 2014-01-11 | 2014-04-30 | 岑柳卿 | Production technology of moringa candy |
| CN103892014A (en) * | 2014-04-15 | 2014-07-02 | 马氏庄园南京食品有限公司 | Blood-pressure-lowering chocolate and preparation method thereof |
| CN105010697A (en) * | 2015-05-09 | 2015-11-04 | 任晓洁 | Moringa oleifera candy and preparation method thereof |
| CN105248820A (en) * | 2015-11-13 | 2016-01-20 | 王保红 | Horseradish tree leaf and brown sugar composition and preparing method and application thereof |
Non-Patent Citations (5)
| Title |
|---|
| ATEF A. ABOU-ZAID AND NADIR, A.S.: "Quality Evaluation of Nutritious Chocolate and Halawa Tahinia Produced with Moringa (Moringa oleifera) Leaves Powder", 《MIDDLE EAST JOURNAL OF APPLIED SCIENCES》 * |
| 佛莉希娣•福斯特 编著: "《最详尽的巧克力甜品教科书》", 31 August 2013 * |
| 土屋公二 著: "《巧克力圣经 巧克力大师的美味秘诀》", 31 January 2016 * |
| 樊振江 主编: "《食品加工技术》", 28 February 2013 * |
| 郑建仙 主编: "《低能量食品》", 31 August 2001 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771074A (en) * | 2018-05-17 | 2018-11-09 | 广西柳州市桑辰科技有限公司 | A kind of production method of moringa seeds solid beverage |
| IT201900007926A1 (en) * | 2019-06-04 | 2020-12-04 | Mirko Barzaghi | Moringa oleifera chocolates, process for their production and their uses. |
| KR20220123805A (en) * | 2021-03-02 | 2022-09-13 | 모링가 농업회사법인 주식회사 | Moringa syrup manufacturing method |
| KR102617363B1 (en) | 2021-03-02 | 2023-12-27 | 모링가 농업회사법인 주식회사 | Moringa syrup manufacturing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103190515B (en) | Cocoa bean kernel chocolate and preparation method thereof | |
| KR101758816B1 (en) | A manufacturing method for walnut confectionery and walnut confectionery manufactured by the same | |
| CN105941782A (en) | Flavored chocolate food and preparation method thereof | |
| KR101741749B1 (en) | A manufacturing method for chocolate bread and chocolate bread manufactured by the same | |
| CN106819326A (en) | A kind of konjaku glucomannan nougat and preparation method thereof | |
| CN106376692A (en) | Peanut chocolate crackling and production method thereof | |
| KR101361468B1 (en) | Brown rice bread and manufacturing method thereof | |
| KR102336898B1 (en) | Marshmallow comprising nuts milk and manufacturing method thereof | |
| CN107683939A (en) | A kind of herbal tea candy and preparation method thereof | |
| KR20140138014A (en) | Method for manufacturing dark chocolate macaron and macaron using the same | |
| JP5065357B2 (en) | Ice confectionery and ice confectionery ingredients | |
| KR101345141B1 (en) | Method for manufacturing macaron having aroma-taste of rose and macaron using the same | |
| KR20230001158A (en) | Method for Manufacturing Potato Ongshimi Coffee | |
| CN1038980C (en) | Haw cream sugar series food and its making technology | |
| KR20170110409A (en) | The method of Ice summer latte | |
| JP2009189286A (en) | Rare chocolate and method of producing the same | |
| KR20160139570A (en) | Ginseng chocolate method | |
| CN104522281A (en) | Ice cream for supplementing iron and preparation method of same ice cream | |
| KR102503974B1 (en) | Manufacturing method for chocolate comprising wasabi | |
| CN106666061A (en) | Watermelon and durian ice cream bar and preparation method thereof | |
| US20220087296A1 (en) | Flavored melt formulation | |
| WO2014162616A1 (en) | Ice confection and ice confection starting materials | |
| JP2017108679A (en) | chocolate confectionery | |
| KR20160063071A (en) | The manufacturing method of functional walnut cookie using the red ginseng | |
| CN105851881A (en) | Production method of pumpkin caramel puddings |
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: 20160921 |
|
| RJ01 | Rejection of invention patent application after publication |