CN109090314A - A kind of Unsweetened chocolates and preparation method thereof - Google Patents
A kind of Unsweetened chocolates and preparation method thereof Download PDFInfo
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- CN109090314A CN109090314A CN201811052690.XA CN201811052690A CN109090314A CN 109090314 A CN109090314 A CN 109090314A CN 201811052690 A CN201811052690 A CN 201811052690A CN 109090314 A CN109090314 A CN 109090314A
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- cocoa
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- oatmeal
- chocolate
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- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 73
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 30
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 22
- 229940105902 mint extract Drugs 0.000 claims abstract description 20
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 15
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 15
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010439 isomalt Nutrition 0.000 claims abstract description 14
- 239000000905 isomalt Substances 0.000 claims abstract description 14
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000811 xylitol Substances 0.000 claims abstract description 14
- 235000010447 xylitol Nutrition 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 14
- 229960002675 xylitol Drugs 0.000 claims abstract description 14
- 239000002002 slurry Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 12
- 244000246386 Mentha pulegium Species 0.000 claims description 6
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 6
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 6
- 235000001050 hortel pimenta Nutrition 0.000 claims description 6
- 238000001704 evaporation Methods 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 230000005484 gravity Effects 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000155 melt Substances 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000002347 injection Methods 0.000 claims description 4
- 239000007924 injection Substances 0.000 claims description 4
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims description 2
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 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 abstract description 4
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000005720 sucrose Substances 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000036186 satiety Effects 0.000 abstract description 2
- 235000019627 satiety Nutrition 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 238000010257 thawing Methods 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution 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
- A23G1/40—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
- A23G1/48—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
Abstract
The invention discloses a kind of Unsweetened chocolates and preparation method thereof.The Unsweetened chocolates are processed by xylitol, isomalt, mint extract, cocoa power, cocoa butter, skimmed milk power, oatmeal through thawing, stirring, mold.The present invention is not easy to be decomposed the carbohydrate absorbed by human body instead of sucrose using xylitol, isomalt etc. as sweetener, the sugar that can be effectively reduced in chocolate；Mint extract is added as additive, the mouthfeel of traditional chocolate can not only be improved, moreover it is possible to avoid adding other chemical addition agents；Oatmeal is added in chocolate, both improves taste, increases the nutritional ingredient of chocolate, the satiety after also adding dietetic chocolate, to avoid the Excess free enthalpy of sugar.Unsweetened chocolates heat prepared by the present invention is low, unique in taste, full of nutrition.
Description
Technical field
The present invention relates to field of food, specially a kind of Unsweetened chocolates and preparation method thereof.
Background technique
Chocolate is with a long history, widely known a snack food, it is with unique mouthfeel, aromatic strong flavor
It is deep to be liked by men and women, old and young.The raw material of chocolate is mainly cocoa butter, cocoa power, sucrose and various additives etc..But mesh
It is preceding that in order to reduce cost, sold chocolate is mostly using substitute of cocoa fat as raw material in the market, and substitute of cocoa fat is hydrogenated oil and fat,
That is trans-fatty acid.Studies have shown that trans-fatty acid adversely affects cardiovascular disease.In addition, the main sweet taste of chocolate
Although agent sucrose sugariness is high, it, which is also easily decomposed by human body, absorbs, to be converted into amount of heat, senile diabetes are suffered from
Person, the health of younger population are particularly disadvantageous.It can also cause many diseases such as obesity, saprodontia.Also, it is added in chocolate
All kinds of chemical addition agents more run in the opposite direction with the healthy diet idea more and more praised highly of masses.Therefore, the high sweet tea of tradition it is high in fat,
The single chocolate of taste has been unable to meet public demand, invents a kind of sugar less low fat, the chocolate of special taste extremely has
Meaning.
Summary of the invention
It is an object of the invention to solve the deficiencies in the prior art, the chalk of a kind of sugar less low fat, special taste is provided
Power and preparation method thereof.
In order to achieve the above-mentioned object of the invention, the invention provides the following technical scheme:
A kind of Unsweetened chocolates include: 10-15 parts of xylitol, 10-15 parts of isomalt, peppermint extraction by weight
6-8 parts of object, 25-30 parts of cocoa power, 30-35 parts of cocoa butter, 10-15 parts of skimmed milk power and 10-15 parts of oatmeal.
A kind of preparation method of Unsweetened chocolates, feature the following steps are included:
(1) preparation of oatmeal: oat is crushed through pulverizer, after 80 meshes, obtains uniform oatmeal；
(2) it the preparation of mint extract: after peppermint and water are mixed by weight 1:100, extracts three times, closes in 50 DEG C of water-baths
And extracting solution, medicinal extract is dusted, is crushed by the medicinal extract of concentration and evaporation water to specific gravity D=2, being sieved obtains mint extract；
(3) skim milk water proof melts: xylitol, isomalt Icing Sugar being poured into skim milk, at a temperature of 60 DEG C
Icing Sugar is heated to all to melt；
(4) preparation of cocoa slurry: under the conditions of 60 DEG C by cocoa power and cocoa butter heating and melting to be in uniformly without particle without
Powdered cocoa slurry；
(5) lappingout: cocoa slurry obtained above and skim milk are mixed, and oatmeal, mint extract fine grinding is added
Machine refines 20-24h at 45 DEG C；
(6) temperature adjustment and mold: being cooled to 35 DEG C or so to above-mentioned refiner, then be warming up to 50 DEG C or so, then is cooled to 35 DEG C of left sides
Obtained chocolate mass is injected mold and is freeze-dried 1-1.5h, obtains Unsweetened chocolates finished product by the right side.
Preferably, cocoa butter described in the step (4) is Non-hydrogenated vegetable oils.
It preferably, is vacuum freeze drying used in the step (6).
Compared with prior art, the chocolate of a kind of sugar less low fat, special taste described in this patent, it by xylitol,
Isomalt, mint extract, cocoa power, cocoa butter, skimmed milk power, oatmeal are through thawing, stirring, mold processing system
At.The present invention replaces sucrose as sweet taste using xylitol, this carbohydrate for being not easy to be decomposed absorption by human body of isomalt
Agent, the sugar that can be effectively reduced in chocolate；Mint extract is added as additive, traditional chocolate can not only be improved
Mouthfeel, moreover it is possible to avoid adding other chemical addition agents；Oatmeal is added in chocolate, both improves taste, increases chalk
The nutritional ingredient of power, the satiety after also adding dietetic chocolate, to avoid the Excess free enthalpy of sugar.It is of the present invention
Unsweetened chocolates heat is low, unique in taste, full of nutrition, is suitble to include the public group such as the elderly, teenager.
Specific embodiment
[embodiment 1]
A kind of Unsweetened chocolates, include: by weight 10 parts of xylitol, 10 parts of isomalt, 8 parts of mint extract,
30 parts of cocoa power, 30 parts of cocoa butter, 10 parts of skimmed milk power, 10 parts of oatmeal.
Specific preparation method the following steps are included:
(1) preparation of oatmeal: oat is crushed through pulverizer, after 80 meshes, obtains uniform oatmeal；
(2) it the preparation of mint extract: by peppermint and water by weight 1:100, is extracted in 50 DEG C of water-baths three times, merges and extract
Liquid, the medicinal extract of concentration and evaporation water to specific gravity D=2, dusts, crushes, is sieved；
(3) skim milk water proof melts: xylitol, isomalt Icing Sugar being poured into skim milk, at a temperature of 60 DEG C
Icing Sugar is heated to all to melt；
(4) preparation of cocoa slurry: under the conditions of 60 DEG C by cocoa power and cocoa butter heating and melting to be in uniformly without particle without
Powdered cocoa slurry；
(5) lappingout: cocoa slurry obtained above and skim milk are mixed, and oatmeal, mint extract fine grinding is added
Machine refines 20h at 45 DEG C；
(6) temperature adjustment and mold: 35 DEG C are cooled to above-mentioned refiner, then is warming up to 50 DEG C, then is cooled to 35 DEG C or so, will be obtained
Chocolate mass injection mold and be freeze-dried 1h, obtain Unsweetened chocolates finished product.
[embodiment 2]
A kind of Unsweetened chocolates, include: by weight 15 parts of xylitol, 15 parts of isomalt, 6 parts of mint extract,
25 parts of cocoa power, 30 parts of cocoa butter, 10 parts of skimmed milk power, 10 parts of oatmeal.
Specific preparation method the following steps are included:
(1) preparation of oatmeal: oat is crushed through pulverizer, after 80 meshes, obtains uniform oatmeal；
(2) it the preparation of mint extract: by peppermint and water by weight 1:80, is extracted in 50 DEG C of water-baths three times, merges and extract
Liquid, the medicinal extract of concentration and evaporation water to specific gravity D=2, dusts, crushes, is sieved；
(3) skim milk water proof melts: xylitol, isomalt Icing Sugar being poured into skim milk, at a temperature of 60 DEG C
Icing Sugar is heated to all to melt；
(4) preparation of cocoa slurry: under the conditions of 60 DEG C by cocoa power and cocoa butter heating and melting to be in uniformly without particle without
Powdered cocoa slurry；
(5) lappingout: cocoa slurry obtained above and skim milk are mixed, and oatmeal, mint extract fine grinding is added
Machine refines for 24 hours at 45 DEG C；
(6) temperature adjustment and mold: 4 DEG C are cooled to above-mentioned refiner, then is warming up to 55 DEG C, then is cooled to 40 DEG C or so, will be obtained
Chocolate mass injection mold and be freeze-dried 1.5h, obtain Unsweetened chocolates finished product.
[embodiment 3]
A kind of Unsweetened chocolates, include: by weight 15 parts of xylitol, 10 parts of isomalt, 8 parts of mint extract,
25 parts of cocoa power, 25 parts of cocoa butter, 15 parts of skimmed milk power, 15 parts of oatmeal.
Specific preparation method the following steps are included:
(1) preparation of oatmeal: oat is crushed through pulverizer, after 80 meshes, obtains uniform oatmeal；
(2) it the preparation of mint extract: by peppermint and water by weight 1:110, is extracted in 50 DEG C of water-baths three times, merges and extract
Liquid, the medicinal extract of concentration and evaporation water to specific gravity D=2, dusts, crushes, is sieved；
(3) skim milk water proof melts: xylitol, isomalt Icing Sugar being poured into skim milk, at a temperature of 60 DEG C
Icing Sugar is heated to all to melt；
(4) preparation of cocoa slurry: under the conditions of 60 DEG C by cocoa power and cocoa butter heating and melting to be in uniformly without particle without
Powdered cocoa slurry；
(5) lappingout: cocoa slurry obtained above and skim milk are mixed, and oatmeal, mint extract fine grinding is added
Machine refines 22h at 45 DEG C；
(6) temperature adjustment and mold: 35 DEG C are cooled to above-mentioned refiner, then is warming up to 55 DEG C, then is cooled to 35 DEG C or so, will be obtained
Chocolate mass injection mold and be freeze-dried 1.5h, obtain Unsweetened chocolates finished product.
For the ordinary skill in the art, specific embodiment is only exemplarily described the present invention,
Obviously the present invention specific implementation is not subject to the restrictions described above, as long as use the inventive concept and technical scheme of the present invention into
The improvement of capable various unsubstantialities, or not improved the conception and technical scheme of the invention are directly applied to other occasions
, it is within the scope of the present invention.
Claims (4)
1. a kind of Unsweetened chocolates, it is characterised in that by weight include: 10-15 parts of xylitol, isomalt 10-15
Part, 6-8 parts of mint extract, 25-30 parts of cocoa power, 30-35 parts of cocoa butter, 10-15 parts of skimmed milk power and oatmeal 10-15
Part.
2. a kind of preparation method of Unsweetened chocolates, it is characterised in that the following steps are included:
(1) preparation of oatmeal: oat is crushed through pulverizer, after 80 meshes, obtains uniform oatmeal；
(2) preparation of mint extract: peppermint and water being mixed then by weight 1:100, extracted three times in 50 DEG C of water-baths,
Combined extract, medicinal extract is dusted, is crushed by the medicinal extract of concentration and evaporation water to specific gravity D=2, being sieved obtains mint extract；
(3) skim milk water proof melts: xylitol, isomalt Icing Sugar being poured into skim milk, at a temperature of 60 DEG C
Icing Sugar is heated to all to melt；
(4) preparation of cocoa slurry: under the conditions of 60 DEG C by cocoa power and cocoa butter heating and melting to be in uniformly without particle without
Powdered cocoa slurry；
(5) lappingout: cocoa slurry obtained above and skim milk are mixed, and after oatmeal, mint extract is added, with essence
Grinding machine refines 20-24h at 45 DEG C；
(6) temperature adjustment and mold: 35 DEG C are cooled to above-mentioned refiner, then is warming up to 50 DEG C, then is cooled to 35 DEG C or so, will be obtained
Chocolate mass injection mold and be freeze-dried 1h, obtain Unsweetened chocolates finished product.
3. a kind of preparation method of Unsweetened chocolates as claimed in claim 2, which is characterized in that described in the step (4)
Cocoa butter be Non-hydrogenated vegetable oils.
4. a kind of preparation method of Unsweetened chocolates as claimed in claim 2, which is characterized in that used in the step (6)
It is vacuum freeze drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811052690.XA CN109090314A (en) | 2018-09-10 | 2018-09-10 | A kind of Unsweetened chocolates and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811052690.XA CN109090314A (en) | 2018-09-10 | 2018-09-10 | A kind of Unsweetened chocolates and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109090314A true CN109090314A (en) | 2018-12-28 |
Family
ID=64865799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811052690.XA Withdrawn CN109090314A (en) | 2018-09-10 | 2018-09-10 | A kind of Unsweetened chocolates and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109090314A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019166700A3 (en) * | 2018-03-02 | 2019-10-24 | Helsinki Heaven Oy | Method for producing chocolate composition, a chocolate product and a chocolate composition |
| CN110679705A (en) * | 2019-10-30 | 2020-01-14 | 冯继官 | Preparation method of chocolate candy |
| EP3685673A1 (en) * | 2019-01-22 | 2020-07-29 | Katjes Fassin GmbH. + Co. Kommanditgesellschaft | Vegan chocolate |
| CN112913954A (en) * | 2021-03-04 | 2021-06-08 | 廊坊维朗妮卡食品有限公司 | Preparation method of sucrose-free chocolate |
| CN115804419A (en) * | 2021-09-15 | 2023-03-17 | 安徽山里仁食品股份有限公司 | Sugar-free chocolate nut ball and preparation method thereof |
| CN115843907A (en) * | 2023-01-03 | 2023-03-28 | 洽洽食品股份有限公司 | Malt cocoa powder, preparation method and application thereof in nut kernels |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797003A (en) * | 2010-04-26 | 2010-08-11 | 天津实发冠华生物科技有限公司 | Sucrose-free chocolate containing soybean protein and preparation method thereof |
| CN105053429A (en) * | 2015-08-08 | 2015-11-18 | 蚌埠市老顽童食品厂 | Oat chocolate |
| CN106689603A (en) * | 2015-11-12 | 2017-05-24 | 三威食品（天津）有限公司 | Mint flavor chocolate and production method thereof |
-
2018
- 2018-09-10 CN CN201811052690.XA patent/CN109090314A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797003A (en) * | 2010-04-26 | 2010-08-11 | 天津实发冠华生物科技有限公司 | Sucrose-free chocolate containing soybean protein and preparation method thereof |
| CN105053429A (en) * | 2015-08-08 | 2015-11-18 | 蚌埠市老顽童食品厂 | Oat chocolate |
| CN106689603A (en) * | 2015-11-12 | 2017-05-24 | 三威食品（天津）有限公司 | Mint flavor chocolate and production method thereof |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019166700A3 (en) * | 2018-03-02 | 2019-10-24 | Helsinki Heaven Oy | Method for producing chocolate composition, a chocolate product and a chocolate composition |
| US11744262B2 (en) | 2018-03-02 | 2023-09-05 | Helsinki Heaven Oy | Method for producing chocolate composition, a chocolate product and a chocolate composition |
| EP3685673A1 (en) * | 2019-01-22 | 2020-07-29 | Katjes Fassin GmbH. + Co. Kommanditgesellschaft | Vegan chocolate |
| WO2020152112A1 (en) | 2019-01-22 | 2020-07-30 | Katjes Fassin Gmbh. + Co. Kommanditgesellschaft | Vegan chocolate |
| EP3685673B1 (en) | 2019-01-22 | 2021-04-14 | Katjes Fassin GmbH. + Co. Kommanditgesellschaft | Vegan chocolate |
| CN110679705A (en) * | 2019-10-30 | 2020-01-14 | 冯继官 | Preparation method of chocolate candy |
| CN112913954A (en) * | 2021-03-04 | 2021-06-08 | 廊坊维朗妮卡食品有限公司 | Preparation method of sucrose-free chocolate |
| CN115804419A (en) * | 2021-09-15 | 2023-03-17 | 安徽山里仁食品股份有限公司 | Sugar-free chocolate nut ball and preparation method thereof |
| CN115843907A (en) * | 2023-01-03 | 2023-03-28 | 洽洽食品股份有限公司 | Malt cocoa powder, preparation method and application thereof in nut kernels |
| CN115843907B (en) * | 2023-01-03 | 2024-04-12 | 洽洽食品股份有限公司 | Malt cocoa powder, preparation method and application thereof in nut kernels |
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Application publication date: 20181228 |
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