CN109938142B - Healthy chocolate with pulp replacing cocoa and preparation method thereof - Google Patents
Healthy chocolate with pulp replacing cocoa and preparation method thereof Download PDFInfo
- Publication number
- CN109938142B CN109938142B CN201910362454.6A CN201910362454A CN109938142B CN 109938142 B CN109938142 B CN 109938142B CN 201910362454 A CN201910362454 A CN 201910362454A CN 109938142 B CN109938142 B CN 109938142B
- Authority
- CN
- China
- Prior art keywords
- chocolate
- cocoa
- powder
- persimmon
- pulp
- 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.)
- Active
Links
Abstract
The invention discloses a healthy chocolate with cocoa replaced by pulp and a preparation method thereof, wherein the chocolate adopts black flesh persimmon powder to replace 70-95% of cocoa powder by mass, the moisture content of the black flesh persimmon powder is 1-5%, the granularity is 10-25 mu m, and the healthy chocolate also contains 0.5-5% of cocoa powder by mass, 1-30% of cocoa butter by mass and 0.4-0.6% of lecithin by mass. The method uses the black meat persimmon powder to replace most of cocoa powder as a main raw material, does not need a fine grinding refining process, has a simple preparation process, can keep the taste of the chocolate, has the advantages of silky and smooth taste, sharp tongue tip, rich cocoa flavor, low fat content and sugar content, rich and healthy nutrition, and meets the requirements of modern people on nutrition and health care of food.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to healthy chocolate with cocoa replaced by pulp and a preparation method thereof, belonging to the technical field of food processing.
[ background ] A method for producing a semiconductor device
Chocolate is widely popular among various people due to unique taste, at present, chocolate products in the market are various, common chocolate mainly contains cocoa butter substitutes, the cocoa butter substitutes easily cause symptoms such as obesity, blood sugar and blood fat increase, and the like, while the traditional chocolate has extremely complex manufacturing process, high fat and high sugar and lacks nutritive value; in addition to white chocolate, the traditional chocolate must contain cocoa powder, which is bitter in taste, so that the sugar content of dark chocolate, milk chocolate, white chocolate or cocoa butter replacer chocolate is ultrahigh, and the sugar content of commercial chocolate is generally as high as 45-55% in order to adapt to most of human tastes. With the improvement of living standard, people pay more and more attention to the nutrition and health care of food. Therefore, the healthy chocolate with simple process and rich nutrition, which replaces cocoa by pulp, is developed and has wide market prospect. The chocolate uses black flesh persimmon pulp to replace most of cocoa powder components, the sugar content is reduced by more than 30% compared with most of commercial chocolate, and the taste of the chocolate is kept.
[ summary of the invention ]
The invention aims to make up the defects of the prior art and provide the cocoa chocolate replaced by the nutritional and healthy pulp with simple process.
Another object of the present invention is to provide a method for producing the above chocolate.
In order to achieve the purpose, the invention adopts the following technical scheme:
a healthy chocolate with pulp replacing cocoa is characterized in that black flesh persimmon powder is used for replacing 70-95% of cocoa powder by mass. Preferably, the black persimmon powder is used for replacing 77.14-88.57% of cocoa powder by mass.
The persimmon powder with black meat has water content of 1-5% and granularity of 10-25 microns.
The pulp cocoa-substituted healthy chocolate also contains 0.5-5% of cocoa powder, 1-30% of cocoa butter and 0.4-0.6% of lecithin.
In a preferred embodiment of the present invention, the mass ratio of the cocoa butter is 18 to 30%. Hard chocolate which is easy to store is obtained, cocoa butter is in this range, and the chocolate can be stored in cool and dry places.
In another preferred embodiment of the present invention, 75 to 90% by mass of the cocoa butter is replaced with butter, and in this case, the mass ratio of the cocoa butter in the chocolate is 0.1 to 7.5%; the mass ratio of the cocoa butter is preferably 1 to 5%.
Preferably, the matching mass ratio of the black persimmon powder to the cream is 1:1 to 1:5, the substitute cream is preferably whipped cream. A softer chocolate can be obtained.
The black flesh persimmon powder is prepared by dehydrating and drying black flesh persimmon pulp at different temperatures and then crushing the dried pulp. The dehydration and drying temperature of the persimmon fruit with black meat is as follows: the drying temperature of the first stage is 40-55 ℃, and the drying time is 10-16 h; the second stage drying temperature is 30-50 ℃, and the time is 15-25 h; the third stage is placed in a ventilated and dry place and is humidified for 2 days at room temperature; in the fourth stage, the drying box is continuously used for 24-48 h at the temperature of 45 ℃, and the drying process needs to be continuously stirred.
The black persimmon pulp is dried by a dryer, and a drying aid is added in the dehydration and drying process, wherein the addition amount of the drying aid is 10-20% of the mass of the black persimmon pulp. The drying aid is preferably maltodextrin, and is added to the pulp before oven drying and dewatering.
Diospyros nigrum (Diospyros digyna Jacq.) is a fruit of the genus Diospyros (Diospyros) of the family Ebenaceae (Ebenaceae), having the English name Black spot or Chocolate throwing fruit, native to the south of Mexico and Central America. The pulp of the black persimmon is silky and easy to dissolve, tastes like chocolate pudding or mousse, and is also called chocolate pudding, chocolate fruit and chocolate pudding fruit. When the black persimmon is ripe, the pulp is chocolate, the fruit is soft and sweet, the pulp contains little water, about 71.35 +/-6.25%, and the water content is slightly higher than that of avocados and is close to that of bananas. The black persimmon is rich in vitamin E, calcium, protein, carbohydrates of phosphorus, magnesium, polyphenol and the like (see the nutrient element table), wherein: total Soluble Solids (TSS) of about 17 ° Brix, expressed as sweetness high with low calories; the fruit contains only 0.01g fat per 100g fruit; the vitamin E content is as high as 2064 mu g/100g (higher than that of avocado which is known to have high vitamin E content, 1704 mu g/100g of avocado vitamin E and 442 mu g/100g of mango vitamin E); the content of antioxidant active compound such as TSP (total soluble phenolic substance) is 247.8mg/100g. This indicates that the black persimmon has higher antioxidant capacity than its common fruits. In addition, the black persimmon has various health-care effects such as antibiosis, antivirus, digestion and absorption promotion, vision improvement, weight reduction, treatment of rash, leprosy and the like, and can meet the requirement of necessary minerals. The nutritional ingredients of the black persimmon are shown in table 1.
Table 1: nutrient composition table of black persimmon (calculated according to 100g fresh fruit)
The invention can also add a sweetener which is selected from D-tagatose and white granulated sugar. Preferably, the ratio of D-tagatose: the mass ratio of the white granulated sugar is 1-2. The sweetening agent is also powder with the granularity being 10-25 mu m the same as that of the black persimmon powder.
D-tagatose is a monosaccharide with a special health-care function discovered in recent years, belongs to rare natural ketohexose, and researches show that the D-tagatose is similar to cane sugar in taste and physical properties, can be used as a sweetener to replace cane sugar, and has the sweetness equivalent to 92% of the cane sugar, but the calorie of the D-tagatose is only 1/3 of that of the cane sugar. Clinical tests prove that 5g of tagatose is taken 4 hours before meals, 3 times a day and 12 months continuously, the rapid increase of postprandial blood sugar can be effectively inhibited, the weight of 5kg can be averagely reduced, and the effects of increasing high-density lipoprotein, reducing low-density lipoprotein and the like for regulating blood fat are achieved without adverse side effects. Therefore, D-tagatose with low calorie is a necessary choice for the health of modern people.
The preparation method of the healthy chocolate with the pulp replacing cocoa is characterized by comprising the following steps:
mixing the black persimmon powder with other components uniformly, heating in water bath to dissolve into chocolate paste, homogenizing, sterilizing, pouring into a mold to be molded, hardened and demolding.
The rotation speed of the homogenization step mentioned in the preparation method of the invention is 2500-3000 r, and the homogenization time is 5-15 min. After homogenizing, the sterilization is pasteurization for 5 s-30 min at the temperature of 60-95 ℃.
In the process of preparing the persimmon powder-containing chocolate, the sterilized chocolate paste is quickly poured into a chocolate mould during forming, ultrasonic vibration is carried out, air bubbles are removed, and the chocolate is placed into a refrigerator for 5-7 days, so that the forming effect is better. The dried demoulded chocolate is stored at 1-4 ℃ in priority.
Compared with the prior art, the invention has the following beneficial effects:
the traditional cocoa for chocolate is prepared by accurate grinding and refining processes, so that the silky taste can be realized, the persimmon powder is used for replacing most of cocoa powder and is used as a main raw material, the causal meat naturally has the characteristics of silky and easy dissolution, the accurate grinding and refining process is not needed, the preparation process is simple, the prepared chocolate can keep the chocolate taste, has the effects of silky taste, melting on the tip of the tongue, rich cocoa taste, rich vitamin C and polyphenol substances, the raw materials almost do not contain trans-fatty acid, and D-tagatose is a low-calorie functional sweetener, has the effect of regulating blood fat, is rich and healthy in nutrition, and meets the requirements of modern people on nutrition and health care of food.
The fat content of the pulp cocoa-substitute chocolate prepared by the invention is 18-30/100 g, and the sugar content is only 10-39%.
[ detailed description ] embodiments
The flesh cocoa-substituted healthy chocolate is characterized by comprising the following components in percentage by mass:
the preparation method of the healthy chocolate with pulp replacing cocoa comprises the following steps:
the black persimmon powder and other components are mixed evenly, heated in water bath at 40-45 ℃ to be dissolved into chocolate slurry, homogenized at the rotating speed of 2500-3000 r for 5-15 min, pasteurized at 60-95 ℃ for 5 s-30 min, and poured into a mold after sterilization to be molded, hardened and demoulded.
The pulp cocoa-substituted healthy chocolate disclosed by the invention preferably comprises the following components in percentage by mass: 35 to 70 percent of black persimmon powder, 0.5 to 5 percent of cocoa powder, 0.4 to 0.6 percent of lecithin, 18 to 30 percent of cocoa butter and 0 to 35 percent of sweetening agent.
In another preferred embodiment of the invention, the components are as follows by mass percent: 10 to 44 percent of black persimmon powder, 0.5 to 5 percent of cocoa powder, 0.4 to 0.6 percent of lecithin, 0.1 to 7.5 percent of cocoa butter, 0.75 to 50 percent of light butter and 0 to 35 percent of sweetener.
Further preferably, the weight percentages of the components of the invention are as follows: 10 to 44 percent of persimmon powder with black flesh, 0.5 to 5 percent of cocoa powder, 0.4 to 0.6 percent of lecithin, 1 to 5 percent of cocoa butter, 36 to 49.5 percent of unsalted butter and 12 to 30 percent of sweetener.
In the invention, the persimmon powder with black meat is prepared by the following method:
cleaning, peeling and removing seeds of the pulp of the black persimmon, stirring and homogenizing, adding a drying aid which is 10-20% of the pulp by mass, preferably maltodextrin, drying and dehydrating the pulp and the drying aid at different temperatures until the water content is 1-5% after uniformly stirring, and crushing the pulp and the drying aid by using a superfine crusher until the granularity is 10-25 mu m to obtain the black persimmon powder.
Wherein, the step of drying and dehydrating the black persimmon fruits comprises the following steps: the temperature of the first stage is 40-55 ℃, and the time is 10-16 h; the temperature of the second stage is 30-50 ℃, and the time is 15-25 h; the third stage is placed in a ventilated and dried place and is humidified for 2 days at room temperature; in the fourth stage, the drying box is continuously used for 24-48 h at 45 ℃, and the drying process needs to be continuously stirred.
Method for preparing persimmon powder of black meat according to the present invention example 1:
cleaning, peeling and removing seeds of the pulp of the black persimmon, stirring at the rotating speed of 2500r, homogenizing for 10min, adding maltodextrin, uniformly stirring, drying and dehydrating at different temperatures, wherein the temperature of the first stage is 55 ℃, the time is 10h, the temperature of the second stage is 45 ℃, the time is 24h, and the third stage is placed in a ventilated and dry place and is remoistened for 2d at room temperature; and in the fourth stage, continuously using a drying box, stirring at 45 ℃ for 24 hours continuously during drying, and then crushing by using a super-micro crusher to obtain the persimmon powder with the water content of 5%, wherein the granularity is 15 mu m.
Example 2 of black persimmon powder preparation:
cleaning, peeling and removing seeds of the black persimmon, stirring the pulp at the rotating speed of 2800r, homogenizing for 13min, adding maltodextrin, uniformly stirring, drying and dehydrating at different temperatures, wherein the temperature of the first stage is 50 ℃, the time is 14h, the temperature of the second stage is 45 ℃, the time is 24h, and the third stage is placed in a ventilated and dried place and is remoistened for 2d at room temperature; and in the fourth stage, continuously stirring the mixture in a drying box at 45 ℃ for 36h, and then crushing the mixture by using an ultrafine crusher to obtain the persimmon powder with the particle size of 18 mu m, wherein the water content is 4%.
Example 3 of black persimmon powder:
cleaning, peeling and removing seeds of the black persimmon, stirring the pulp at a rotating speed of 3000r for homogenizing for 10min, adding maltodextrin, uniformly stirring, drying and dehydrating at different temperatures, wherein the temperature of the first stage is 48 ℃, the time is 16h, the temperature of the second stage is 43 ℃, the time is 25h, and the third stage is placed in a ventilated and dried place and is remoistened for 2d at room temperature; and in the fourth stage, continuously using a drying box, stirring at 45 ℃ for 48h continuously during drying, and then crushing by using a super-micro crusher to obtain the persimmon powder with the water content of 3%, wherein the granularity is 20 mu m.
Of course, the black persimmon fruit can be prepared into the black persimmon powder by other methods as long as the required water content and granularity limit are achieved.
The invention will be described in further detail with reference to specific examples below:
example 1:
the weight percentage of each raw material component is as follows: 10% of black persimmon powder (water content is 3%), 50% of unsalted butter, 0.5% of cocoa powder, 5% of cocoa butter, 0.5% of lecithin, 20% of D-tagatose and 9.5% of white granulated sugar.
The preparation method comprises the following steps:
a. uniformly mixing the black persimmon powder with light butter, cocoa powder, cocoa butter, lecithin and a sweetening agent according to mass percentage;
b. heating the mixture in 43 deg.C water bath for 10min until cocoa butter is dissolved to obtain chocolate raw stock;
c. homogenizing the prepared chocolate primary pulp at 2500r for 15min;
d. then pasteurizing at 60 deg.C for 30min;
e. and finally pouring the mixture into a mold, quickly placing the mixture into a refrigerator for cold storage and molding for 1d after defoaming, and demolding after hardening.
Example 2:
the weight percentage of each raw material component is as follows: 20% of black persimmon powder (water content is 3%), 40% of unsalted butter, 0.5% of cocoa powder, 4% of cocoa butter, 0.5% of lecithin, 20% of D-tagatose and 15% of white granulated sugar.
The preparation method comprises the following steps:
a. uniformly mixing the black persimmon powder with light butter, cocoa powder, cocoa butter, lecithin and a sweetening agent according to mass percentage;
b. heating the mixture in 40 deg.C water bath for 8min until cocoa butter is dissolved to obtain chocolate raw stock;
c. homogenizing the chocolate primary pulp at 2800r for 13min;
d. then pasteurizing at 75 deg.C for 15min;
e. and finally pouring the mixture into a mold, quickly placing the mixture into a refrigerator for cold storage and molding for 3d after defoaming, and demolding after hardening.
Example 3:
the weight percentages of the components are as follows: 40% of black persimmon powder (with water content of 4%), 36% of unsalted butter, 3% of cocoa powder, 18% of cocoa butter, 0.4% of lecithin and 2.6% of D-tagatose.
The preparation method comprises the following steps:
a. uniformly mixing the persimmon black powder, light butter, cocoa powder, cocoa butter, lecithin and a sweetening agent according to the mass percentage to form a mixture;
b. heating the mixture in 45 deg.C water bath for 10min to dissolve into chocolate raw stock;
c. homogenizing chocolate primary pulp at 3000r for 10min;
d. then pasteurizing at 95 ℃ for 30s;
e. and finally pouring the mixture into a mold, quickly putting the mixture into a refrigerator for cold storage and molding for 2d after bubbles are discharged by ultrasonic vibration, and demolding.
Example 4:
the weight percentage of each raw material component is as follows: 35% of black persimmon powder (with water content of 4%), 36% of unsalted butter, 5% of cocoa powder, 5% of cocoa butter, 0.6% of lecithin, 11.4% of D-tagatose and 7% of white granulated sugar powder;
the preparation method comprises the following steps:
a. mixing black persimmon powder with light butter, cocoa powder, cocoa butter, lecithin and sweetener to obtain a mixture;
b. heating the mixture in 43 deg.C water bath for 10min until cocoa butter is dissolved to obtain chocolate raw stock;
c. homogenizing chocolate raw stock for 13min at 3000 r;
d. then pasteurizing at 75 deg.C for 20min;
e. and finally, pouring the mixture into a mold, quickly putting the mixture into a refrigerator for cold storage and molding for 0.5d after defoaming, and demolding.
Example 5:
the mass percentage of each raw material component is as follows: 51% of black persimmon powder (water content is 5%), 9% of unsalted butter, 4% of cocoa powder, 1% of cocoa butter, 0.5% of lecithin and 34.5% of sweetening agent.
Example 6:
the mass percentage of each raw material component is as follows: 44% of black persimmon powder (with the water content of 5%), 40% of unsalted butter, 3% of cocoa powder, 5% of cocoa butter, 0.5% of lecithin, 5.5% of D-tagatose and 2% of white granulated sugar powder.
Example 7:
the mass percentage of each raw material component is as follows: 30% of black persimmon powder (with the water content of 4%), 47.5% of unsalted butter, 2.5% of cocoa powder, 7.5% of cocoa butter, 0.5% of lecithin and 12% of D-tagatose.
Example 8:
the weight percentage of each raw material component is as follows: 70% of black persimmon powder (water content is 4%), 0.9% of unsalted butter, 5% of cocoa powder, 0.1% of cocoa butter, 0.5% of lecithin and 23.5% of sweetener.
Example 9:
the weight percentage of each raw material component is as follows: 70% of black persimmon powder (with water content of 4%), 0.75% of unsalted butter, 5% of cocoa powder, 0.25% of cocoa butter, 0.6% of lecithin and 23.4% of sweetener.
The preparation method of examples 5-9 was:
a. uniformly mixing the persimmon black powder with light butter, cocoa powder, cocoa butter, lecithin and a sweetening agent according to the mass percentage;
b. heating the mixture in 40-45 deg.c water bath for 8min until the cocoa butter is dissolved into chocolate material;
c. homogenizing the prepared chocolate primary pulp for 10-25 min at the rotating speed of 2500-3000 r;
d. then pasteurizing at 60-95 ℃ for 0.5-30 min;
e. and finally pouring the mixture into a mold, quickly placing the mixture into a refrigerator for cold storage and molding for 3d after defoaming, and demolding after hardening.
The first embodiment is as follows:
the weight percentage of each raw material component is as follows: 35% of black persimmon powder, 5% of cocoa powder, 20.5% of cocoa butter, 0.5% of lecithin, 23% of D-tagatose and 12% of white granulated sugar powder.
The second embodiment:
the weight percentage of each raw material component is as follows: 36% of black persimmon powder, 4% of cocoa powder, 55% of cocoa butter and 5% of lecithin.
Example three:
the mass percentage of each raw material component is as follows: 59% of black persimmon powder, 5% of cocoa powder, 18% of cocoa butter, 0.4% of lecithin, 14% of D-tagatose and 3.6% of white granulated sugar powder.
Example four:
the mass percentage of each raw material component is as follows: 44% of persimmon powder, 5% of cocoa powder, 30% of cocoa butter, 0.5% of lecithin and 20.5% of D-tagatose.
Example five:
the mass percentage of each raw material component is as follows: 70% of black persimmon powder, 5% of cocoa powder, 18% of cocoa butter, 0.6% of lecithin and 6.4% of D-tagatose.
The preparation methods of the first, second, third, fourth and fifth embodiments are as follows:
a. uniformly mixing the persimmon powder with cocoa powder, cocoa butter, lecithin and a sweetening agent to obtain a mixture;
b. heating the mixture in water bath at 40-45 ℃ until the chocolate raw stock is dissolved;
c. homogenizing the chocolate primary pulp for 10-25 min at the rotating speed of 2500-3000 r;
d. then pasteurizing at 60-75 ℃ for 15-30 min;
e. and pouring into a mold after sterilization, quickly placing into a refrigerator after deaeration, molding and hardening for 0.5-3 days, and demolding.
Sensory evaluation:
10 sensory evaluators with professional knowledge levels were selected to evaluate the senses of examples 1 to 9 and examples one to five, respectively, according to the chocolate product sensory rating standard recommended by the China bakery sugar industry Association high-quality name plate products. The scoring was performed as required in Table 2 for a total of 100 points, and the results are shown in Table 3.
Table 2: chocolate sensory scoring criteria
Table 3: sensory evaluation results of 14 examples
The fat and sugar contents of examples 1-9 and examples one through five are compared to commercial chocolate as shown in table 4.
Table 4: fat and sugar content comparison:
remarking: the commercial dark chocolate is dove strong dark chocolate, and the commercial milk chocolate is dove smooth milk chocolate
Table 3 shows the sensory evaluation results of examples 1 to 9 and examples one to five, the scores of the 9 examples were not very different, and the taster showed that the chocolate taste in this example was very close to the commercial chocolate taste and mouthfeel.
As can be seen from the above Table 4 and the sensory evaluation results, the healthy chocolate with pulp instead of cocoa of the invention not only has a mouthfeel and a flavor similar to those of the commercially available chocolate, but also has a silky mouthfeel and a strong cocoa flavor, wherein the mouthfeel is closest to that of the commercially available milk chocolate in the embodiment with cream added; chocolate without added butter retains a relatively high cocoa butter content, so the mouthfeel is more "crunchy" than commercial dark chocolate, but it lacks bitterness as compared to commercial dark chocolate.
In conclusion, the process aspect of the invention omits complicated fine grinding and refining processes by adopting superfine grinding, and maintains the nutritional ingredients of the black persimmon by adopting drying modes at different temperatures as much as possible; the fat content of the chocolate on the market is more than 50 percent, the sugar content is more than 40 percent, and the fat content of the chocolate prepared by the process is 18 to 30 percent, and the sugar content is only 10 to 39 percent. Compared with the traditional dark chocolate, the chocolate prepared by the invention basically has no bitter taste, the dark persimmon has high sweetness and low calorie, and contains rich antioxidant active compounds such as vitamin E, polyphenol, carotenoid and the like, wherein the content of the vitamin E is far higher than that of common fruits (the content of the vitamin E of the common fruits is generally below 600 mu g/100 g), and the antioxidant capacity of the dark persimmon is higher than that of the common fruits. The beneficial effects of eating vegetable foods are attributed to their high content of antioxidant compounds, which reduce the oxidative stress of free radicals in the body, which are one of the causes of disease development due to cell damage.
Claims (6)
1. The healthy chocolate with the pulp replacing cocoa is characterized by comprising the following components in percentage by mass:
35 to 70 percent of black-meat persimmon powder
0.5 to 5 percent of cocoa powder
Lecithin 0.4 to 0.6%
18 to 30 percent of cocoa butter
0 to 35 percent of sweetening agent
The chocolate is prepared by the following method:
mixing the black persimmon powder with other components uniformly, heating in water bath to dissolve into chocolate paste, homogenizing, sterilizing, pouring into a mold to be molded, hardened and demolding.
2. The healthy chocolate replacing cocoa with pulp as claimed in claim 1, wherein the water content of the persimmon powder with black meat is 1-5%, and the granularity of the persimmon powder with black meat is 10-25 μm.
3. The healthy chocolate with cocoa replaced by pulp according to claim 2, wherein 75 to 90 percent of the mass of the cocoa butter is replaced by butter.
4. The healthy chocolate with pulp replacing cocoa according to claim 1, wherein the persimmon powder is prepared by dehydrating and drying persimmon pulp at different temperatures and then crushing the persimmon pulp.
5. The healthy chocolate replacing cocoa with pulp as claimed in claim 4, wherein a drying aid is added in the dehydration treatment process of the black persimmon fruit, and the addition amount of the drying aid is 10-20% of the mass of the pulp of the black persimmon fruit.
6. The healthy chocolate of claim 1, wherein said sweetener is selected from the group consisting of D-tagatose and white sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910362454.6A CN109938142B (en) | 2019-04-30 | 2019-04-30 | Healthy chocolate with pulp replacing cocoa and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910362454.6A CN109938142B (en) | 2019-04-30 | 2019-04-30 | Healthy chocolate with pulp replacing cocoa and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109938142A CN109938142A (en) | 2019-06-28 |
| CN109938142B true CN109938142B (en) | 2022-10-18 |
Family
ID=67016951
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910362454.6A Active CN109938142B (en) | 2019-04-30 | 2019-04-30 | Healthy chocolate with pulp replacing cocoa and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109938142B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113729099A (en) * | 2021-09-03 | 2021-12-03 | 青岛妙品巧克力股份有限公司 | Spirulina chocolate formula and processing technology thereof |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283303A (en) * | 2011-08-18 | 2011-12-21 | 成都市龙泉龙喜食品有限责任公司 | Fruit material chocolates and processing method thereof |
| JP5750516B2 (en) * | 2011-12-27 | 2015-07-22 | 株式会社明治 | White powder impregnated food containing plant powder and method for producing the same |
| CN103444967B (en) * | 2013-08-13 | 2016-01-20 | 宁波莫凯贸易有限公司 | Chocolate frosting and preparation method thereof |
| CN104585451A (en) * | 2013-11-03 | 2015-05-06 | 新昌县马黛茶业有限公司 | A Yerba mate nano-tea chocolate |
| KR101592668B1 (en) * | 2014-02-04 | 2016-02-11 | 손점태 | Chocolate Dried Persimmon Manufacturing Method |
| CN103960612B (en) * | 2014-05-07 | 2015-07-22 | 华中农业大学 | Low-temperature spray-dried whole persimmon fruit powder and preparation method thereof |
| CN109221992B (en) * | 2018-09-10 | 2022-02-11 | 广西壮族自治区农业科学院农产品加工研究所 | Persimmon powder and preparation method thereof |
| CN109349491A (en) * | 2018-12-13 | 2019-02-19 | 金陵科技学院 | A kind of black persimmon solid beverage and preparation method thereof |
-
2019
- 2019-04-30 CN CN201910362454.6A patent/CN109938142B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN109938142A (en) | 2019-06-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102406212B (en) | Grain beverage and preparation method thereof | |
| KR101944532B1 (en) | Non-milk fat ice cream using fermented peach and a menufacture method therefor | |
| JP3781100B2 (en) | Method for producing mulberry leaf powder, ice cream containing mulberry leaf powder, and method for producing the ice cream | |
| CN105995778A (en) | Korean kimchi and preparation method thereof | |
| CN109938142B (en) | Healthy chocolate with pulp replacing cocoa and preparation method thereof | |
| CN102349682A (en) | Preparation method of coarse cereal granules | |
| JP2003284503A (en) | Ice cream-like food using finely pulverized soybean powder as raw material, and method for producing the same | |
| KR101881698B1 (en) | Icecream using agar and manufacturing process thereof | |
| CN109287839A (en) | Nutrient ice cream and preparation method thereof containing Chinese yam | |
| CN105076422B (en) | A kind of coarse grain type health care goat milk product and preparation method thereof | |
| CN113907174B (en) | Pure plant flaxseed ice cream and preparation method thereof | |
| KR101932589B1 (en) | Method for producing slice fruit jam and slice fruit jam produced by the same method | |
| CN113367226A (en) | Sweet osmanthus milk tea flavored frozen beverage and preparation method thereof | |
| KR20160110233A (en) | Schisandra chinensis chocolate and its manufacturing method | |
| CN106418523B (en) | A kind of stable type tara vine functional health curdled milk | |
| JPH08173046A (en) | Sesame-mixed candy and its production | |
| KR101620283B1 (en) | A Method for manufacturing a Frozen Dessert Compostion comprising Apple mint and the Frozen Dessert Compostion thereby | |
| KR102596424B1 (en) | Manufacturing method of mandarin dessert | |
| CN107455546A (en) | A kind of full nutrient ice cream of health type coarse cereals and preparation method thereof | |
| KR101513580B1 (en) | Manufacturing method of yogurt ice cream containing cheonhyehyang | |
| CN108935705A (en) | A kind of milk tea powder and preparation method thereof | |
| KR101300768B1 (en) | Vegetability whipping cream using material of soymilk and method for its preparation | |
| CN107927759B (en) | Instant cubilose and fig soup and preparation method thereof | |
| SANDHOSH et al. | FORMULATION AND DEVELOPMENT OF ICE APPLE (BORASSUS FLABELLIFER) FLAVORED ICE CREAM UTILIZING COCONUT MILK | |
| Khomane et al. | Selection of garden cress seeds form for preparation of garden cress seeds Burfi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |