CN106359785A - Sugar-controlled chocolate - Google Patents
Sugar-controlled chocolate Download PDFInfo
- Publication number
- CN106359785A CN106359785A CN201610750940.1A CN201610750940A CN106359785A CN 106359785 A CN106359785 A CN 106359785A CN 201610750940 A CN201610750940 A CN 201610750940A CN 106359785 A CN106359785 A CN 106359785A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- sugar
- cocoa butter
- tagatose
- arabinose
- 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 39
- 235000000346 sugar Nutrition 0.000 title claims abstract description 13
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 38
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 17
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 17
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims description 16
- PYMYPHUHKUWMLA-VAYJURFESA-N aldehydo-L-arabinose Chemical compound OC[C@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VAYJURFESA-N 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 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 6
- 239000008103 glucose Substances 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000013681 dietary sucrose Nutrition 0.000 abstract 3
- 229960004793 sucrose Drugs 0.000 abstract 3
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 abstract 2
- 230000000452 restraining effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 150000002772 monosaccharides Chemical class 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001320 aldopentoses Chemical class 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000021147 sweet food 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses sugar-controlled chocolate, namely chocolate capable of restraining the absorption of saccharose and glucose. The sugar-controlled chocolate is characterized by being made from the following components in percentage by mass: 10-75% of cocoa butter, 10-25% of fresh milk, 0.1-0.8% of phospholipid, 10-55% of saccharose, 1-40% of L-arabinose and 1-40% of tagatose. According to the sugar-controlled chocolate disclosed by the invention, the L-arabinose and the tagatose are added to raw materials, so that the absorption of human bodies to the saccharose and the glucose is restrained, the nutritive value of the chocolate is increased, the problem that diabetes crowds and crowds preventing eating sugar cannot eat the chocolate is solved, and the living quality of people is improved.
Description
Technical field
The invention belongs to food processing technology field is and in particular to a kind of control sugared chocolate.
Background technology
Chocolate is a kind of sweet food made for primary raw material with cocoa butter, it not only delicate mouthfeel sweet, but also have
There is the fragrance that one is strong, chocolate can directly eat it is also possible to be used to make cake, ice cream etc., is deeply subject to numerous people
The people masses like, but chocolate contains a large amount of sugars, diabeticss and avoid sugared crowd and eat and can endanger body, in chocolate
Raw material in add l- arabinose and Tagatose can effectively suppress absorption of human body sucrose and glucose.
L- arabinose, also known as pectose, is a kind of aldopentose.In nature, l- arabinose is seldom with monosaccharide shape
Formula exist, be generally combined with other monosaccharide, presented in heteropolysaccharide in colloid, hemicellulose, pectic acid, bacterial polysaccharideses and
In some glucosides, it is high to the stability of heat and acid；L- arabinose belongs to five-carbon ring aldehydo sugar, is a kind of crude sweet not having heat
Material, the blood glucose rise that suppression leads to because taking in sucrose, therefore, it can suppression obesity, prevent and treat related to hyperglycemia
Disease.
Tagatose is a kind of naturally occurring rare monosaccharide, and its sugariness is close with sucrose, and heat is lower, moreover can also
Enough stop enteral glucose absorption.The safety to Tagatose is carried out for calendar year 2001, U.S.'s food and FAD
Confirm, can be used in food beverage industry and pharmaceutical preparation as sweeting agent.The same year, FAO (Food and Agriculture Organization of the United Nation) and world health
It is a kind of new low calorie sweetener that Tagatose is recommended by tissue combination food additive committee, can make as food additive
With.
Content of the invention
It is an object of the invention to provide in a kind of diabeticss control sugar chocolate-dispensing edible with avoiding sugared people's group energy
Plus l- arabinose, Tagatose.
The technical scheme is that a kind of control sugar chocolate, described chocolate ingredients and its mass percent are: cocoa butter
10-75%, fresh milk 10-25%, phosphatidase 0 .1-0.8%, sucrose 10-55%, l- arabinose 1-40%, Tagatose 1-40%.
A kind of sugared chocolate of control of the present invention, comprises the following steps that:
Step one: weigh cocoa butter by said ratio, cocoa butter liquid is melted to obtain in cocoa butter heating；
Step 2: weigh fresh milk, phospholipid, sucrose, l- arabinose, Tagatose by said ratio, by fresh milk, phospholipid, sucrose, l-
Arabinose, Tagatose and cocoa butter liquid stir under the conditions of 38 DEG C -40 DEG C, mix homogeneously；
Step 3: routinely technique is refined and refine by step 2 gained raw material, obtains chocolate mass, chocolate mass is poured into
In mould, put into refrigerator etc. to be cooled；
Step 4: the chocolate the having cooled down demoulding is packed.
Preferably, in described step 3, fine grinding and refinery practice need the fineness ensureing chocolate mass in below 30mm.
Preferably, described sucrose is white sugar.
Beneficial effects of the present invention:
The present invention passes through to add l- arabinose and Tagatose to suppress the absorption to sucrose and glucose for the human body, not only in the feed
Improve the nutritive value of chocolate, more solve the problems, such as diabetic population and avoid sugared crowd's dietetic chocolate, improve people
Quality of the life.
Brief description
Fig. 1 is a kind of process chart of the sugared chocolate of control of the present invention.
Specific embodiment
In conjunction with Figure of description, technical solution of the present invention is further described.
The present invention is a kind of sugared chocolate of control, and described chocolate ingredients and its mass percent are: cocoa butter 10-75%, fresh
Milk 10-25%, phosphatidase 0 .1-0.8%, sucrose 10-55%, l- arabinose 1-40%, Tagatose 1-40%.
A kind of sugared chocolate of control of the present invention, comprises the following steps that:
Step one: weigh cocoa butter by said ratio, cocoa butter liquid is melted to obtain in cocoa butter heating；
Step 2: weigh fresh milk, phospholipid, sucrose, l- arabinose, Tagatose by said ratio, by fresh milk, phospholipid, sucrose, l-
Arabinose, Tagatose and cocoa butter liquid stir under the conditions of 38 DEG C -40 DEG C, mix homogeneously；
Step 3: routinely technique is refined and refine by step 2 gained raw material, obtains chocolate mass, chocolate mass is poured into
In mould, put into refrigerator etc. to be cooled；
Step 4: the chocolate the having cooled down demoulding is packed.
In described step 3, fine grinding and refinery practice need the fineness ensureing chocolate mass in below 30mm.Described sucrose is
White sugar.
The present invention program is exemplarily described to invention above in conjunction with accompanying drawing, for those skilled in the art
Say it is clear that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and in the spirit without departing substantially from the present invention
Or in the case of basic feature, the present invention can be realized in other specific forms.Therefore, no matter from the point of view of which point,
Example all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention by claims rather than
Described above limits, it is intended that all changes falling in the implication and scope of the equivalency of claim are included at this
In invention.Any reference in claim should not be considered as limiting involved claim.
Claims (4)
1. a kind of control sugar chocolate is it is characterised in that described chocolate ingredients and its mass percent are: cocoa butter 10-75%,
Fresh milk 10-25%, phosphatidase 0 .1-0.8%, sucrose 10-55%, l- arabinose 1-40%, Tagatose 1-40%.
2. a kind of control sugar chocolate according to claim 1, comprises the following steps that:
Step one: weigh cocoa butter by said ratio, cocoa butter liquid is melted to obtain in cocoa butter heating；
Step 2: weigh fresh milk, phospholipid, sucrose, l- arabinose, Tagatose by said ratio, by fresh milk, phospholipid, sucrose, l-
Arabinose, Tagatose and cocoa butter liquid stir under the conditions of 38 DEG C -40 DEG C, mix homogeneously；
Step 3: routinely technique is refined and refine by step 2 gained raw material, obtains chocolate mass, chocolate mass is poured into
In mould, put into refrigerator etc. to be cooled；
Step 4: the chocolate the having cooled down demoulding is packed.
3. a kind of control sugar chocolate according to claim 2 is it is characterised in that refine and refinery practice in described step 3
Need the fineness ensureing chocolate mass in below 30mm.
4. a kind of sugared chocolate of control according to claim 1 is it is characterised in that described sucrose is white sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610750940.1A CN106359785A (en) | 2016-08-30 | 2016-08-30 | Sugar-controlled chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610750940.1A CN106359785A (en) | 2016-08-30 | 2016-08-30 | Sugar-controlled chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106359785A true CN106359785A (en) | 2017-02-01 |
Family
ID=57903858
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610750940.1A Pending CN106359785A (en) | 2016-08-30 | 2016-08-30 | Sugar-controlled chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106359785A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887449A (en) * | 2018-04-19 | 2018-11-27 | 益家元品实业（厦门）有限公司 | A kind of chocolate and its production technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797007A (en) * | 2009-12-08 | 2010-08-11 | 济南圣泉唐和唐生物科技有限公司 | Bloom inhabiting chocolate |
| CN104186877A (en) * | 2014-08-11 | 2014-12-10 | 方明 | Preparation method of refined L-arabinose functional chocolate |
| CN104770540A (en) * | 2015-03-30 | 2015-07-15 | 方明 | L-arabinose functional chocolate refining production method |
-
2016
- 2016-08-30 CN CN201610750940.1A patent/CN106359785A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797007A (en) * | 2009-12-08 | 2010-08-11 | 济南圣泉唐和唐生物科技有限公司 | Bloom inhabiting chocolate |
| CN104186877A (en) * | 2014-08-11 | 2014-12-10 | 方明 | Preparation method of refined L-arabinose functional chocolate |
| CN104770540A (en) * | 2015-03-30 | 2015-07-15 | 方明 | L-arabinose functional chocolate refining production method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887449A (en) * | 2018-04-19 | 2018-11-27 | 益家元品实业（厦门）有限公司 | A kind of chocolate and its production technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170201 |
|
| WD01 | Invention patent application deemed withdrawn after publication |