CN106359786A - Chocolate stabilizer and preparation method thereof - Google Patents
Chocolate stabilizer and preparation method thereof Download PDFInfo
- Publication number
- CN106359786A CN106359786A CN201610790884.4A CN201610790884A CN106359786A CN 106359786 A CN106359786 A CN 106359786A CN 201610790884 A CN201610790884 A CN 201610790884A CN 106359786 A CN106359786 A CN 106359786A
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- Prior art keywords
- chocolate
- stabilizer
- ethanol
- fatty acid
- extract
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- Pending
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 59
- 239000003381 stabilizer Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 63
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- -1 sorbitol anhydride fatty acid ester Chemical class 0.000 claims abstract description 14
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 13
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 13
- 229940094952 green tea extract Drugs 0.000 claims abstract description 13
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 12
- 239000000194 fatty acid Substances 0.000 claims abstract description 12
- 229930195729 fatty acid Natural products 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 8
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 3
- 239000000600 sorbitol Substances 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 8
- 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 description 6
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 abstract 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 239000003795 chemical substances by application Substances 0.000 description 8
- 230000002401 inhibitory effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000009470 Theobroma cacao Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
- 229940110456 cocoa butter Drugs 0.000 description 3
- 235000019868 cocoa butter Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 2
- 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 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000001587 sorbitan monostearate Substances 0.000 description 2
- 229940035048 sorbitan monostearate Drugs 0.000 description 2
- 235000011076 sorbitan monostearate Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000173166 Pyrus ussuriensis Species 0.000 description 1
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 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
- 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
-
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to a chocolate stabilizer and a preparation method thereof. The chocolate stabilizer provided by the invention comprises the following components in percentage by weight: 20-30% of green tea extract, 15-25% of shiitake extract, 5-10% of soybean dietary fiber, 2-10% of glycerol monostearate, 1-3% of sorbitol anhydride fatty acid ester, 2-10% of sucrose fatty acid ester and 12-55% of ethanol. The chocolate stabilizer provided by the invention can enhance the stability of the chocolate heterogeneous system and effectively inhibit blooming. Meanwhile, the chocolate stabilizer provided by the invention has the advantages of fresh smell, oxidation resistance and bactericidal property.
Description
Technical field
The invention belongs to field of food is and in particular to a kind of chocolate stabilizer and preparation method thereof.
Background technology
Chocolate is a kind of mixed food with cocoa as primary raw material.Chocolate with its aromatic strong unique taste,
And offer energy, refreshment are provided concurrently, adjust the functions such as immunity, prevention of cardiovascular disease and be loved by the people.But chalk
Power is a kind of complicated heterogeneous system, in addition to oils and fatss, phospholipid, also sugared milk, milk powder, cocoa powder, salt, spice and a small amount of water etc.
Hydroaropic substance, is existed with dispersed phase, these hydrophilic granules are unstable factors in oil phase, are easily caused in chocolate
Chocolate heterogeneous system unstable, and cocoa butter or cacaolike butter also have complexity polytropism, so storage
Deposit and the inevitably frosting of chocolate in sales process, this undoubtedly can produce impact to the edible mood of consumer.
Open cultivation etc. in " with regard to the research of chocolate " frosting phenomenon " " (Chinese food Scientific Magazine, 17 phases the 35th of volume 1 in 1996
Page) literary composition mentions frosting proportion highest in each problem, may be up to 70%.
Chinese patent cn101797007b discloses a kind of chocolate of bloom-inhibiting, and this chocolate is by sweeting agent and chalk
The other components composition of power, wherein sweeting agent is made up of sucrose and l- arabinose, sucrose and l- arabinose in this sweeting agent
Part by weight be 10: 1 parts to 20: 3 parts, described sweeting agent replaces the sweeting agent only including sucrose in former chocolate, described sweet
The addition of taste agent and the interpolation value only with sucrose as sweeting agent than for 11:10.5 part to 23:21.5 part.This chocolate energy gram
Take the problem of chocolate in long-time storage and transportation process " frosting ", improve product condition, extend shelf-life and shelf life, carry
The high commodity value of chocolate.
Content of the invention
For solving Bloom of Chocolate present in prior art, it is an object of the invention to provide a kind of chocolate is steady
Determine agent and preparation method thereof, by rational compatibility, reach effective effect suppressing studies of chocolate blooming.
The invention provides a kind of chocolate stabilizer, including following components and its percentage by weight:
Green tea extract 20-30%, Lentinus Edodes extract 15-25%, soybean dietary fiber 5-10%, molecule distillating monoglyceride
2-10%, sorbitan carboxylic esterses 1-3%, sucrose fatty acid ester 2-10% and ethanol 12-55%.Green tea extract is purchased from Hangzhoupro
Zhou He field Bioisystech Co., Ltd, Lentinus Edodes extract is purchased from Xi'an Chang Yue plant Chemical Co., Ltd..
The chocolate stabilizer that the present invention provides, by polysaccharide, protein, cellulose reciprocal action, in chocolate material
Form more complicated spacial framework, thus having good frost-resistant effect.
Further, described chocolate stabilizer, is made up of following components and its percentage by weight:
Green tea extract 25%, Lentinus Edodes extract 20%, soybean dietary fiber 8%, molecule distillating monoglyceride 6%, Pyrusussuriensiss
Alcohol acid anhydride fatty acid ester 2%, sucrose fatty acid ester 6% and ethanol 33%.
Further, described sorbitan carboxylic esterses are sorbitan monostearate.
Further, the percent by volume of described ethanol is 45-65%.
Further, the percent by volume of described ethanol is 55%
The chocolate stabilizer compatibility that the present invention provides is reasonable, science, and it is sugared and fat crystallization degree that each component works in coordination with reduction
Effect, thus reach preferable bloom-inhibiting effect.Further, the present invention formula of chocolate stabilizer has been carried out excellent
Choosing, preferably after composition so that bloom-inhibiting effect maximize.
Meanwhile, present invention also offers a kind of preparation method of chocolate stabilizer, as follows:
Ethanol is added in container, is heated to 70-80 DEG C, add molecule distillating monoglyceride, sorbitol anhydride fat while stirring
Fat acid esters, sucrose fatty acid ester and soybean dietary fiber, until whole dissolve；It is cooled to 55-65 DEG C, add green tea extract
And Lentinus Edodes extract, stir 30min, obtain final product.
The chocolate stabilizer that the present invention provides passes through green tea extract and Lentinus Edodes extract and works in coordination with work with other each components
With, thus improving the stability of chocolate heterogeneous system, and effective bloom-inhibiting.
Compared with prior art, the chocolate stabilizer that the present invention provides, has the advantage that
(1) the chocolate stabilizer that the present invention provides, it is possible to increase the stability of chocolate heterogeneous system, and effectively press down
Frosting processed；
(2) the chocolate stabilizer that the present invention provides, has functions that pure and fresh abnormal smells from the patient, antioxidation, sterilization；
Specific embodiment
Below by specific embodiment, the present invention is described in further details, these embodiments are only used for the mesh of illustration
, it is in no way intended to limit protection scope of the present invention.
Embodiment 1-3, comparative example 1-3
In table 1, list 3 specific embodiments of chocolate stabilizer provided by the present invention and the group of 3 comparative examples
Divide and its percentage by weight.
Table 1 embodiment and comparative example component and its percentage by weight
Comparative example 1 is with the difference of embodiment 2, does not add Lentinus Edodes extract, increased the consumption of green tea extract.
Comparative example 2 is with the difference of embodiment 2, does not add green tea extract and Lentinus Edodes extract, increased molecule
The consumption of distillation monoglyceride, sorbitan monostearate and sucrose fatty acid ester.
Comparative example 3 is with the difference of embodiment 2, and 55% ethanol is replaced with 30% ethanol.
The preparation method of the chocolate stabilizer of embodiment 1 is:
Ethanol is added in container, is heated to 75 DEG C, add molecule distillating monoglyceride, sorbitan fatty acid while stirring
Ester, sucrose fatty acid ester and soybean dietary fiber, until whole dissolve；It is cooled to 60 DEG C, add green tea extract and Lentinus Edodess
Extract, stirs 30min, obtains final product.
The preparation method of the chocolate stabilizer of embodiment 2-3 and comparative example 1-3 is similar to Example 1.
The preparation of test example 1 chocolate
Described chocolate is made up of following components and its percentage by weight:
Cocoa butter 25%, cocoa powder 15%, white sugar 10%, milk powder 10%, stabilizer 0.5% and water 39.5%.Preparation
Method:
Heat the water to 85 DEG C, add stabilizer and Saccharum Sinensis Roxb., stir 15min；Continue to be heated to 95 DEG C, add cocoa butter
And cocoa powder, stir 20min；It is cooled to 60 DEG C, adds milk, stir 10min；Last refrigerator cold-storage 4h, obtains final product.
Stabilizer is respectively adopted the chocolate stabilizer prepared by embodiment 1-3 and comparative example 1-3, and the chalk by preparation
Power is divided into 1-6 group.
The frosting evaluation of test example 2 chocolate
Take each 100 pieces of the chocolate of 1-6 group in test example 1, place one month at 20 DEG C, observe its frosting situation, see
Table 2.
Table 2 studies of chocolate blooming rate
| Group | Group 1 | Group 2 | Group 3 | Group 4 | 5 groups | 6 groups |
| Frosting rate % | 13 | 10 | 12 | 35 | 65 | 16 |
Know from table 2, be added with the present invention preparation chocolate stabilizer studies of chocolate blooming rate < 20%, and be added with right
The studies of chocolate blooming rate of the chocolate stabilizer of ratio 1 and comparative example 2 preparation is significantly greater than added with embodiment of the present invention 1-3 system
The chocolate of standby chocolate stabilizer, illustrates that the green tea extract of present invention offer and Lentinus Edodes extract have mutually worked in coordination with enhancing
The effect of bloom-inhibiting.Meanwhile, the studies of chocolate blooming rate being added with the chocolate stabilizer of comparative example 3 preparation is more than and is added with this
The chocolate of the chocolate stabilizer of inventive embodiments 1-3 preparation, illustrates 55% ethanol and the other components phase of present invention offer
The effect mutually having worked in coordination with enhancing bloom-inhibiting is preferable.
Claims (6)
1. a kind of chocolate stabilizer is it is characterised in that include following components and its percentage by weight:
Green tea extract 20-30%, Lentinus Edodes extract 15-25%, soybean dietary fiber 5-10%, molecule distillating monoglyceride 2-
10%th, sorbitan carboxylic esterses 1-3%, sucrose fatty acid ester 2-10% and ethanol 12-55%.
2. chocolate stabilizer according to claim 1 is it is characterised in that by following components and its percentage by weight group
Become:
Green tea extract 25%, Lentinus Edodes extract 20%, soybean dietary fiber 8%, molecule distillating monoglyceride 6%, sorbitol anhydride
Fatty acid ester 2%, sucrose fatty acid ester 6% and ethanol 33%.
3. chocolate stabilizer according to claim 1 and 2 is it is characterised in that described sorbitan carboxylic esterses are mountain
Pears alcohol acid anhydride monostearate.
4. chocolate stabilizer according to claim 1 and 2 is it is characterised in that the percent by volume of described ethanol is ratio
For 45-65%.
5. chocolate stabilizer according to claim 4 is it is characterised in that the percent by volume of described ethanol is 55%.
6. the preparation method of chocolate stabilizer according to claim 1 and 2 is it is characterised in that method is as follows: by ethanol
Add in container, be heated to 70-80 DEG C, add molecule distillating monoglyceride, sorbitan carboxylic esterses, sucrose fat while stirring
Acid esters and soybean dietary fiber, until whole dissolve；It is cooled to 55-65 DEG C, add green tea extract and Lentinus Edodes extract, stir
Mix 30min, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610790884.4A CN106359786A (en) | 2016-08-31 | 2016-08-31 | Chocolate stabilizer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610790884.4A CN106359786A (en) | 2016-08-31 | 2016-08-31 | Chocolate stabilizer and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106359786A true CN106359786A (en) | 2017-02-01 |
Family
ID=57899673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610790884.4A Pending CN106359786A (en) | 2016-08-31 | 2016-08-31 | Chocolate stabilizer and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106359786A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668298A (en) * | 2017-10-23 | 2018-02-09 | 无限极（中国）有限公司 | Chocolate 3d printing material 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 |
| CN111789180A (en) * | 2020-07-14 | 2020-10-20 | 可可琳纳食品海门有限公司 | Anti-blooming chocolate and preparation method thereof |
| WO2023120382A1 (en) * | 2021-12-23 | 2023-06-29 | サントリーホールディングス株式会社 | Oral composition and soft capsule agent |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101065021A (en) * | 2004-11-24 | 2007-10-31 | 雀巢技术公司 | Chocolate composition |
| CN101175712A (en) * | 2005-05-13 | 2008-05-07 | 日清奥利友集团株式会社 | Intermolecular compound of fatty acid triglyceride |
| CN101288433A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Mushroom chocolate foodstuffs |
| 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 |
-
2016
- 2016-08-31 CN CN201610790884.4A patent/CN106359786A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101065021A (en) * | 2004-11-24 | 2007-10-31 | 雀巢技术公司 | Chocolate composition |
| CN101175712A (en) * | 2005-05-13 | 2008-05-07 | 日清奥利友集团株式会社 | Intermolecular compound of fatty acid triglyceride |
| CN101288433A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Mushroom chocolate foodstuffs |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 高荫榆等: "乳化性物质与抗巧克力起霜花", 《食品工业科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668298A (en) * | 2017-10-23 | 2018-02-09 | 无限极（中国）有限公司 | Chocolate 3d printing material 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 |
| CN111789180A (en) * | 2020-07-14 | 2020-10-20 | 可可琳纳食品海门有限公司 | Anti-blooming chocolate and preparation method thereof |
| WO2023120382A1 (en) * | 2021-12-23 | 2023-06-29 | サントリーホールディングス株式会社 | Oral composition and soft capsule agent |
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Application publication date: 20170201 |