CN114391596A - High-protein high-fiber low-carbon water chocolate bar and preparation method thereof - Google Patents
High-protein high-fiber low-carbon water chocolate bar and preparation method thereof Download PDFInfo
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Classifications
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- 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
- A23G1/305—Products for covering, coating, finishing, decorating
-
- 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
- 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
- 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
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The application relates to a high-protein, high-fiber and low-carbon water chocolate bar and a preparation method thereof. The chocolate bar comprises: 10-20 parts of milk protein, 6-15 parts of whey protein, 6-10 parts of dietary fiber, 25-45 parts of dark chocolate and/or white chocolate, 4-8 parts of natural oil, 10-15 parts of erythritol solution, 0.8-1.5 parts of emulsifier and 3-7 parts of water. The chocolate bar has the protein content of more than 20 percent, can fully supplement protein, also meets the standard of chocolate products, and can maintain excellent taste for a long time. In addition, the preparation method adopts a cold processing technology, and ensures the original taste and flavor of various materials.
Description
The technical field is as follows:
the application belongs to the field of foods, and particularly relates to a high-protein, high-fiber and low-carbon water chocolate bar and a preparation method thereof.
Background art:
the protein bar is usually made by sweet syrup and binding high protein raw material, a certain proportion of grease, composite functional material and flavor material, and is made by cold processing technology, the protein content of the product reaches 15% -45%, and especially in the eyes of people in China, the protein bar is more defined as a functional nutriment mainly for supplementing protein.
Chocolate is a food which is prepared by using cocoa products (cocoa butter, cocoa liquid, cocoa powder) as main raw materials, adding or not adding non-cocoa vegetable fat, sugar, dairy products, food additives and food nutrition enhancers, and keeping solid or semisolid state at normal temperature through a specific process.
The chocolate product is a food which is prepared by chocolate and other foods according to a certain proportion and is preserved in a solid or semisolid state at normal temperature through a specific process, wherein the mass fraction of the chocolate is more than or equal to 25 percent.
Although chocolate is delicious, it usually contains 40% or more of fat, 50% or more of saccharides, has a low protein content of only about 5%, and has a large temperature-sensitive sense during storage.
Therefore, there is a need to develop a food bar that combines the advantages of a protein bar and chocolate and eliminates the disadvantages of both.
The invention content is as follows:
in view of the above-mentioned deficiencies of the prior art, it is an object of the present application to provide a high protein, high fiber, low carbon water chocolate bar. The chocolate bar has the protein content of more than 20 percent, can fully supplement protein, also meets the standard of chocolate products, and can maintain excellent taste for a long time.
Another object of the present application is to provide a method for preparing the above high protein, high fiber, low carbon water chocolate bar. The preparation method is simple and quick.
To achieve the above object, in a first aspect, the present application provides a high protein, high fiber, low carbon water chocolate bar comprising:
in a possible embodiment in combination with the first aspect, the dietary fiber comprises at least one selected from the group consisting of isomalto-oligosaccharide syrup, polydextrose syrup and resistant dextrin.
In a possible embodiment in combination with the first aspect, the natural oil includes at least one selected from coconut oil, anhydrous cream, and cacao butter.
In one possible embodiment in combination with the first aspect, the erythritol solution is an aqueous solution in which the erythritol content is 75% by weight.
In one possible embodiment in combination with the first aspect, the emulsifier is a liquid phospholipid.
In a possible embodiment in combination with the first aspect, the chocolate bar further comprises:
2-5 parts by weight of protein powder,
the protein powder is milk protein and whey protein, and may also include at least one of collagen, casein and sodium caseinate.
In a possible embodiment in combination with the first aspect, the chocolate bar further comprises:
5-10 parts by weight of flavor materials,
wherein the flavor material is at least one selected from the group consisting of cocoa powder, coffee powder, instant tea powder, coconut milk powder, fruit powder, nut particles, cereal particles, and fruit particles.
In a second aspect, the present application provides a process for the preparation of the above high protein, high fiber, low carbon water chocolate bar comprising the steps of:
(1) premixing milk protein and whey protein uniformly;
(2) mixing the dietary fiber, the erythritol solution and water, decocting at 63-85 ℃ until the sugar degree is 76-78 degrees (baume degree), adding the natural oil, partial black chocolate and the emulsifier, and stirring and melting until complete emulsification;
(3) uniformly mixing the products obtained in the step (1) and the step (2), shaping and cutting into a required shape; and
(4) coating the residual dark chocolate on the surface of the obtained product in the step (3).
With reference to the second aspect, in a possible embodiment, the step (1) further includes: adding protein powder and flavor material at the same time for premixing.
In a possible embodiment in combination with the second aspect, in the step (3), the shaping is performed at 35 to 45 ℃ and the slitting is performed at 25 to 30 ℃.
According to the technical scheme provided by the application, compared with the prior art, the method at least comprises the following beneficial effects:
according to the application, the high-protein high-fiber low-carbon water chocolate bar has the thick fragrant and mellow feeling of chocolate and has the cool and palatable experience of dispersing the chocolate through the entrance brought by milk protein and the like. The high-quality meal replacement leisure food is a high-grade meal replacement leisure new food which is balanced and comprehensive in nutrition, delicious, healthy, capable of refreshing and restoring consciousness and relieving pressure, does not affect the stability of blood sugar after being eaten, and is suitable for diabetics to eat, wherein the high-quality protein content is more than 20% -25%, the dietary fiber content is 6% -10%, the high-quality natural fat content is 20% -30% (the chocolate content is more than or equal to 25%), and the carbohydrate content is controlled within 30%. In addition, the chocolate bar can maintain excellent taste for a long time.
In addition, the preparation method of the high-protein high-fiber low-carbon water chocolate bar is simple and rapid, and the original taste and flavor of various materials are guaranteed by adopting a cold processing process of the protein bar.
Detailed Description
In order that those skilled in the art will be able to more clearly understand the present application, the present application will be described in detail below with reference to examples. Before the description is given, it should be understood that the terms used in the present specification and the appended claims should not be construed as limited to general and dictionary meanings, but interpreted based on the meanings and concepts corresponding to technical aspects of the present application on the basis of the principle that the inventor is allowed to define terms appropriately for the best explanation. Accordingly, the description proposed herein is just a preferable example for the purpose of illustrations only, not intended to limit the scope of the application, so it should be understood that other equivalents and modifications could be made thereto without departing from the spirit and scope of the application, and the scope of the application claims should be determined only by the claims. Unless otherwise specified, reagents and equipment used in the following examples are commercially available products.
The method is realized by the following technical scheme:
to achieve the above object, in a first aspect, the present application provides a high protein, high fiber, low carbon water chocolate bar comprising:
the chocolate bar has the characteristics of high protein, high fiber and low carbon water, is rich in nutrition and is beneficial to health. In addition, chocolate more than about 25% is added to the chocolate stick of this application, and the content of protein of adding simultaneously is more than 20%, is the albumen stick, accords with chocolate goods's standard again, is equivalent to by chocolate goods and albumen stick each other as the carrier, promotes each other, and the cooperation is perfect to be formed, is a high protein, high fibre, low GI and collects flavor, nutrition, function, enjoys light luxury leisure article in an organic whole.
In addition, the chocolate bar of the application preferably selects two kinds of milk proteins (milk protein and whey protein) with the protein content of more than 70%, wherein the milk proteins are high-quality proteins with high content, fine mouthfeel, outstanding milk flavor, good emulsification property and the like. In the present application, the addition of milk protein within the above-mentioned content range also makes the chocolate bar exhibit a loose and fine texture. In addition, the black chocolate (100% cocoa) is added, so that the product meets the standard of chocolate products while the chocolate flavor is endowed with strong mellowness.
In the present application, according to one possible embodiment, the milk protein may be contained in the chocolate bar in an amount of 10 to 20 parts by weight, for example, 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight, 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, or 20 parts by weight, or other specific values within the range; the whey protein may be present in an amount of 6 to 15 parts by weight, for example, 6, 7, 8, 9, 10, 11, 12, 13, 14, or 15 parts by weight, or other specific values within the range; the dietary fiber may be present in an amount of 6 to 10 parts by weight, for example, 6, 7, 8, 9, or 10 parts by weight, or other specific values within the stated ranges; the dark chocolate may be present in an amount of 25 to 45 parts by weight, for example, 25 parts by weight, 26 parts by weight, 27 parts by weight, 28 parts by weight, 29 parts by weight, 30 parts by weight, 31 parts by weight, 32 parts by weight, 33 parts by weight, 34 parts by weight, 35 parts by weight, 36 parts by weight, 37 parts by weight, 38 parts by weight, 39 parts by weight, 40 parts by weight, 41 parts by weight, 42 parts by weight, 43 parts by weight, 44 parts by weight, or 45 parts by weight, or other specific values within the range; the natural oil may be contained in an amount of 4 to 8 parts by weight, for example, 4 parts by weight, 5 parts by weight, 6 parts by weight, 7 parts by weight, or 8 parts by weight, or other specific values within the range; the erythritol solution may be contained in an amount of 10 to 15 parts by weight, for example, 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight, or 15 parts by weight, or other specific values within the range; the emulsifier may be present in an amount of 0.8 to 1.5 parts by weight, for example, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, or 1.5 parts by weight, or other specific values within the stated ranges; and the water may be present in an amount of 3 to 7 parts by weight, for example, 3 parts by weight, 4 parts by weight, 5 parts by weight, 6 parts by weight, or 7 parts by weight, or other specific values within the range. In the weight range, the chocolate bar can have thick, mellow and mellow taste, is instantly dispersed after being eaten, has cool and palatable taste, balanced and comprehensive nutrition, is delicious and healthy, can refresh and refresh the brain, relieves the pressure, and does not influence the stability of blood sugar after being eaten.
In a possible embodiment in combination with the first aspect, the dietary fiber comprises at least one selected from the group consisting of isomalto-oligosaccharide syrup, polydextrose syrup and resistant dextrin. By adding the dietary fibre it is possible to ensure that the final product is a high dietary fibre food product and it may also act as a binder to bind the various components of the chocolate bar.
In a possible embodiment in combination with the first aspect, the natural oil includes at least one selected from coconut oil, anhydrous cream, and cacao butter. By adding the natural oil, the taste of the chocolate bar is more exquisite and mellow.
In one possible embodiment in combination with the first aspect, the erythritol solution is an aqueous solution in which the erythritol content is 75% by weight. By adding erythritol, the carbohydrate content of the chocolate bar can be controlled and a cooling sensation can be imparted to the product.
In one possible embodiment in combination with the first aspect, the emulsifier is a liquid phospholipid. The liquid phospholipid has good emulsification specificity and is safe to eat.
In a possible embodiment in combination with the first aspect, the chocolate bar further comprises:
2-5 parts by weight of protein powder,
wherein, the protein powder, the milk protein and the whey protein, besides the two proteins, can also further comprise at least one selected from collagen, casein and sodium caseinate. In the chocolate bar, the protein powder is present in an amount of 2 to 5 parts by weight, for example, 2 parts by weight, 3 parts by weight, 4 parts by weight, or 5 parts by weight, or other specific values within the range.
By adding the protein powder, the protein content of the chocolate bar can be further improved.
In a possible embodiment in combination with the first aspect, the chocolate bar further comprises:
5-10 parts by weight of flavor materials,
wherein the flavor material is at least one selected from the group consisting of cocoa powder, coffee powder, instant tea powder, coconut milk powder, fruit powder, nut particles, cereal particles, and fruit particles.
The masa material can have both functional and mouthfeel masa, for example, the fruit powder can include at least one selected from apple powder, pineapple powder, mango powder, banana powder, strawberry powder, papaya powder, orange powder, pear powder, etc., the nut particles can include at least one selected from particles of watermelon seed, sunflower seed, pumpkin seed, hazelnut, almond, walnut kernel, almond kernel, pine nut, etc., the cereal particles can include at least one selected from particles of wheat, oat, rice, quinoa, millet, their processed products, etc., and the fruit particles can include at least one selected from apple particles, pineapple particles, mango particles, banana particles, strawberry particles, papaya particles, orange particles, pear particles, etc., although the application is not limited thereto.
The flavor material may be contained in the chocolate bar in an amount of 5 to 10 parts by weight, for example, 5 parts by weight, 6 parts by weight, 7 parts by weight, 8 parts by weight, 9 parts by weight, or 10 parts by weight.
By adding white chocolate, a strong, mellow flavour can be better imparted to the chocolate bar. The chocolate bar may contain the dark chocolate and/or white chocolate in an amount of 10 to 26 parts by weight, for example, 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight, 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, 21 parts by weight, 22 parts by weight, 23 parts by weight, 24 parts by weight, 25 parts by weight, or 26 parts by weight, or other specific values within the range.
In a second aspect, the present application provides a process for the preparation of the above high protein, high fiber, low carbon water chocolate bar comprising the steps of:
(1) premixing milk protein and whey protein uniformly;
(2) mixing the dietary fiber, the erythritol solution and water, decocting at 63-85 ℃ until the sugar degree is 76-78 degrees (baume degree), adding the natural oil, partial black chocolate and the emulsifier, and stirring and melting until complete emulsification;
(3) uniformly mixing the products obtained in the step (1) and the step (2), shaping and cutting into a required shape; and
(4) coating the residual dark chocolate on the surface of the obtained product in the step (3).
According to the preparation method, a cold processing technology is adopted, and the original taste and flavor of various materials are guaranteed.
Furthermore, the preparation method controls the sugar degree of the cooked sugar paste in the step (2) to be 76 DEG Be-78 DEG Be (baume) (for example, 76 DEG Be, 76.5 DEG Be, 77 DEG Be, 77.5 DEG Be or 78 DEG Be, or other specific values in the range), so that the water activity of the product can be controlled within 0.7, and the product can be guaranteed to be loose and concentrated in alcohol during the shelf life.
With reference to the second aspect, in a possible embodiment, the step (1) further includes: adding protein powder and flavor material at the same time for premixing.
In a possible embodiment in combination with the second aspect, in the step (3), the shaping is performed at 35 to 45 ℃ and the slitting is performed at 25 to 30 ℃.
During the shaping process, the temperature is too low for feeding, too high will destroy the nutritional components of heat-sensitive whey protein, and thus it is necessary to control the temperature at 35-45 ℃ (for example, it may be 35 ℃, 36 ℃, 37 ℃, 38 ℃, 39 ℃, 40 ℃, 41 ℃, 42 ℃, 43 ℃, 44 ℃, or 45 ℃, or other specific values within the range). In addition, the slitting process is not suitable for being carried out at too high a temperature, which would make the product soft and sticky and would not facilitate slitting, and therefore needs to be controlled at 25 ℃ to 30 ℃ (for example, 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, or 30 ℃, or other specific values within the range).
The chocolate bar has the characteristics of high protein, high fiber and low carbon water, is rich in nutrition and is beneficial to health. In addition, chocolate more than about 25% is added to the chocolate stick of this application, and the content of protein of adding simultaneously is more than 20%, is the albumen stick, accords with chocolate goods's standard again, is equivalent to by chocolate goods and albumen stick each other as the carrier, promotes each other, and the cooperation is perfect to be formed, is a high protein, high fibre, low GI and collects flavor, nutrition, function, enjoys light luxury leisure article in an organic whole. In addition, the preparation method adopts a cold processing technology, and ensures the original taste and flavor of various materials.
Examples
Example 1
The high protein, high fiber, low carbon water chocolate bars according to the present application were prepared using the following preparation method:
(1) premixing 11 parts by weight of milk protein, 11 parts by weight of whey protein, 3 parts by weight of collagen, 3.5 parts by weight of cocoa powder and 2 parts by weight of coconut milk powder uniformly;
(2) mixing 8 parts by weight of dietary fiber (resistant dextrin), 12 parts by weight of erythritol solution (75% by weight) and 7 parts by weight of water, decocting at 65-70 ℃ until the sugar degree is 76 ° Be (baume degree), adding 6 parts by weight of natural oil (coconut oil), 26 parts by weight of dark chocolate and 0.8 part by weight of emulsifier (liquid phospholipid), and stirring to melt until complete emulsification;
(3) uniformly mixing the products obtained in the step (1) and the step (2), shaping at 35 ℃, and cutting into required shapes at 25 ℃; and
(4) coating 10 parts by weight of dark chocolate on the surface of the resultant of step (3).
The chocolate bar product prepared in example 1 had a protein content of 23%, a dietary fiber content of about 8%, an erythritol content of 12%, and a fat content of about 23%.
Example 2
The high protein, high fiber, low carbon water chocolate bars according to the present application were prepared using the following preparation method:
(1) uniformly premixing 10 parts by weight of milk protein, 10 parts by weight of whey protein, 3 parts by weight of casein, 2 parts by weight of collagen, 2 parts by weight of cocoa powder, 3 parts by weight of coffee powder and 4 parts by weight of almond powder;
(2) mixing 11 parts by weight of dietary fiber (isomaltooligosaccharide pulp), 10 parts by weight of erythritol solution (75 wt%) and 3 parts by weight of water, decocting at 65-75 ℃ until the sugar degree is 76 ° Be (baume degree), adding 5 parts by weight of natural oil (anhydrous cream), 26.5 parts by weight of black chocolate and 1.5 parts by weight of emulsifier (liquid phospholipid), and stirring to melt until complete emulsification;
(3) uniformly mixing the products obtained in the step (1) and the step (2), shaping at 45 ℃, and cutting into required shapes at 30 ℃; and
(4) coating 10 parts by weight of dark chocolate on the surface of the resultant of step (3).
The chocolate bar product prepared in example 2 had a protein content of 22%, a dietary fiber content of about 7.5%, an erythritol content of 10%, and a fat content of about 22%.
Example 3
The high protein, high fiber, low carbon water chocolate bars according to the present application were prepared using the following preparation method:
(1) uniformly premixing 12 parts by weight of milk protein, 8 parts by weight of whey protein, 3 parts by weight of collagen, 2 parts by weight of cocoa powder, 2 parts by weight of instant black tea powder and 3 parts by weight of puffed quinoa ball;
(2) mixing 9 parts by weight of dietary fiber (polydextrose pulp), 13.5 parts by weight of erythritol solution (75% by weight) and 4.5 parts by weight of water, decocting at 70-75 ℃ until the sugar degree is 76 ° Be (baume degree), adding 4 parts by weight of natural oil (coconut oil), 28 parts by weight of black chocolate and 0.8 part by weight of emulsifier (liquid phospholipid), and stirring to melt until complete emulsification;
(3) uniformly mixing the products obtained in the step (1) and the step (2), shaping at 40 ℃, and cutting into required shapes at 30 ℃; and
(4) coating 10 parts by weight of dark chocolate on the surface of the resultant of step (3).
The chocolate bar product prepared in example 3 had a protein content of 23%, a dietary fiber content of about 8%, an erythritol content of 13.5%, and a fat content of about 19%.
Example 4
The high protein, high fiber, low carbon water chocolate bars according to the present application were prepared using the following preparation method:
(1) premixing 11 parts by weight of milk protein, 11 parts by weight of whey protein, 2 parts by weight of sodium caseinate, 3 parts by weight of collagen, 2.5 parts by weight of matcha powder and 2 parts by weight of coconut milk powder uniformly;
(2) mixing 8 parts by weight of dietary fiber (resistant dextrin), 12 parts by weight of erythritol solution (75% by weight) and 7 parts by weight of water, decocting at 70-80 ℃ until the sugar degree is 76 ° Be (baume degree), adding 5 parts by weight of natural fat (cocoa butter), 26 parts by weight of dark chocolate and 0.8 part by weight of emulsifier (liquid phospholipid), and stirring to melt until complete emulsification;
(3) uniformly mixing the products obtained in the step (1) and the step (2), shaping at 35 ℃, and cutting into required shapes at 25 ℃; and
(4) coating 10 parts by weight of dark chocolate on the surface of the resultant of step (3).
The chocolate bar product prepared in example 4 had a protein content of 25%, a dietary fiber content of about 8%, an erythritol content of 12%, and a fat content of about 20%.
Experimental examples
The beneficial effects of the present application are further illustrated by experiments as follows:
the chocolate bars obtained in examples 1 to 4 were stored under constant temperature and humidity (37 ℃ C., 75% humidity) for 2 months, and were sampled and measured for 0 day, 15 days, 30 days and 60 days, and evaluated for taste, color, presence or absence of mold, etc. by sensory evaluation. Wherein, the storage under constant temperature and humidity is 1 month, which is equivalent to the storage under normal temperature for 4 months. The results are shown in table 1 below:
[ Table 1]
As can be seen from the table 1, according to the chocolate bar, the protein content is more than 20%, the dietary fiber content is more than 6%, the erythritol content is more than 10%, the natural oil content is within 25%, and the chocolate ingredient is more than 25%, so that the chocolate bar has balanced and healthy nutrition, loose mouth feel and cool mouthfeel, combines with rich chocolate characteristics, and presents unique mouthfeel experience; meanwhile, nuts, grain particles, fruit grains and fruit powder can be mixed into the product to prepare different tastes and colors, so that the taste buds picked by modern people are met; the water content of the product is basically within 11 percent, the water activity can be controlled within 0.7, and accelerated tests also show that the product has an sensory quality temperature within the shelf life of nearly 10 months.
The above-described embodiments of the present application are only examples of the present application and should not be construed as limiting the present application, and those skilled in the art can make modifications without inventive contribution as required after reading the present specification, however, any modifications, equivalents, improvements, etc. within the spirit and principle of the present application should be included in the scope of the present application.
Claims (9)
1. A high protein, high fiber, low carbon water chocolate bar comprising:
2. a chocolate bar according to claim 1,
the dietary fiber comprises at least one selected from isomalto-oligosaccharide pulp, polydextrose pulp and resistant dextrin;
the natural oil comprises at least one selected from coconut oil, anhydrous butter and cacao butter; and
the emulsifier is liquid phospholipid.
3. A chocolate bar according to claim 1 wherein the erythritol solution is an aqueous solution having an erythritol content of 75% by weight.
4. A chocolate bar according to claim 1 further comprising:
2-5 parts by weight of protein powder,
wherein the protein powder is milk protein and lactalbumin.
5. A chocolate bar according to claim 4 wherein the protein powder further comprises at least one selected from collagen, casein, sodium caseinate.
6. A chocolate bar according to claim 1 further comprising:
5-10 parts by weight of flavor materials,
wherein the flavor material is at least one selected from the group consisting of cocoa powder, coffee powder, instant tea powder, coconut milk powder, fruit powder, nut particles, cereal particles, and fruit particles.
7. A process for the preparation of a high protein, high fiber, low carbon water chocolate bar according to any one of claims 1 to 6 comprising the steps of:
(1) premixing milk protein and whey protein uniformly;
(2) mixing the dietary fiber, the erythritol solution and water, decocting at 63-85 ℃ until the sugar degree is 76-78 degrees (baume degree), adding the natural oil, partial black chocolate and the emulsifier, and stirring and melting until complete emulsification;
(3) uniformly mixing the products obtained in the step (1) and the step (2), shaping and cutting into a required shape; and
(4) coating the residual dark chocolate on the surface of the obtained product in the step (3).
8. The method of claim 7, wherein the step (1) further comprises: adding protein powder and flavor material at the same time for premixing.
9. The production method according to claim 7, wherein in the step (3), the shaping is performed at 35 to 45 ℃ and the slitting is performed at 25 to 30 ℃.
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