CN1502253A - Milk chocolate containing xylitol - Google Patents
Milk chocolate containing xylitol Download PDFInfo
- Publication number
- CN1502253A CN1502253A CNA021494894A CN02149489A CN1502253A CN 1502253 A CN1502253 A CN 1502253A CN A021494894 A CNA021494894 A CN A021494894A CN 02149489 A CN02149489 A CN 02149489A CN 1502253 A CN1502253 A CN 1502253A
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- CN
- China
- Prior art keywords
- xylitol
- temperature
- cocoa
- portions
- milk chocolate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Abstract
The present invention relates to a xylitol milk chocolate, and is characterized by that it is composed includes (by weight portion) 30-40 portions of xylitol, 28-35 portions of cocoa butter, 10-20 portions of cocoa powder, 10-25 portions of defatted milk powder and 0.5-1.5 portions of lecithin. Its taste is luscious, and it has the health-care function for curing diabetes, and is suitable for all people.
Description
Affiliated field
The invention belongs to a kind of food, particularly a kind of xylitol milk chocolate.
Background technology
Chocolate food on the market is a lot of now, but the sort of chocolate food all is to be primary raw material with sucrose and cocoa raw material, its proportion of composing is generally sucrose 30-50%, cocoa raw material 30-60%, as everyone knows, the sucrose excessive amount can cause carious tooth, health to be got fat even produce diabetes.
Summary of the invention
Purpose of the present invention just is to overcome above-mentioned the deficiencies in the prior art, and provides a kind of mouthfeel xylitol milk chocolate good, that can play a role in health care to human body.
Technical scheme of the present invention is a kind of xylitol milk chocolate, it is characterized in that being made by the following weight proportion raw material xylitol 30-40 part cocoa butter 28-35 part cocoa power 10-20 part skim milk 10-25 part lecithin 0.5-1.5 part.
The optimum weight proportioning of above-mentioned all kinds of raw materials is 1 part in 20 parts of lecithin of 19 portions of skim milks of 30 portions of cocoa powers of 30 parts of cocoa butters of xylitol.
The preparation method of above-mentioned xylitol milk chocolate after it is characterized in that ready prepd raw material mixed, puts into lapping machine and carries out lappingout, and temperature is lowered the temperature between 50-60 ℃ then, and temperature is reduced to about 35 ℃; Again the temperature in the lapping machine is heated to about 45 ℃, cools to again about 33 ℃, and remain on this temperature; Cast successively at last, cooling, moulding and packing.
Advantage of the present invention is 1, provides the chocolate that contains xylitol and sugar-free first, is widely used in all kinds of crowds, and the diabetic eats for a long time has health care and therapeutic action.2, mouthfeel is fragrant and sweet, fine and smooth.
The specific embodiment
Get 1 kilogram in 20 kilograms of lecithin of 19 kilograms of skim milks of 30 kilograms of cocoa powers of 30 kilograms of cocoa butters of xylitol.After above-mentioned ready prepd raw material mixed, put into lapping machine and carry out lappingout, temperature is lowered the temperature between 50-60 ℃ then, and temperature is reduced to about 35 ℃; Again the temperature in the lapping machine is heated to about 45 ℃, cools to again about 33 ℃, and remain on this temperature; Cast successively at last, cooling, moulding and packing.
Primary raw material xylitol in this food is as having functional auxotype sweetener, its sugariness is identical with sucrose, absorb the promotion that does not need insulin, do not improve diabetic's blood glucose value, and has anticariogenic effect, therefore this product is widely used in all kinds of crowds, especially is fit to patients with diabetes mellitus.
Claims (3)
1, a kind of xylitol milk chocolate is characterized in that: made xylitol 30-40 part cocoa butter 28-35 part cocoa power 10-20 part skim milk 10-25 part lecithin 0.5-1.5 part by the following weight proportion raw material.
2, xylitol milk chocolate according to claim 1 is characterized in that: the optimum weight proportioning of above-mentioned all kinds of raw materials is: 1 part in 20 parts of lecithin of 19 portions of skim milks of 30 portions of cocoa powers of 30 parts of cocoa butters of xylitol.
3, a kind of preparation method of xylitol milk chocolate according to claim 1, it is characterized in that: after ready prepd raw material is mixed, put into lapping machine and carry out lappingout, temperature is between 50-60 ℃, lower the temperature then, temperature is reduced to about 35 ℃; Again the temperature in the lapping machine is heated to about 45 ℃, cools to again about 33 ℃, and remain on this temperature; Cast successively at last, cooling, moulding and packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021494894A CN1502253A (en) | 2002-11-25 | 2002-11-25 | Milk chocolate containing xylitol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021494894A CN1502253A (en) | 2002-11-25 | 2002-11-25 | Milk chocolate containing xylitol |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1502253A true CN1502253A (en) | 2004-06-09 |
Family
ID=34233683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021494894A Pending CN1502253A (en) | 2002-11-25 | 2002-11-25 | Milk chocolate containing xylitol |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1502253A (en) |
Cited By (8)
| 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 |
| CN101816363A (en) * | 2010-05-05 | 2010-09-01 | 江南大学 | A kind of effective prescription that improves the chocolate quality of substitute of cocoa fat |
| CN102187930A (en) * | 2010-02-26 | 2011-09-21 | 悠哈味觉糖有限公司 | Crude chocolate sample composition, manufacturing method thereof and dessert using the same |
| CN104602533A (en) * | 2012-09-05 | 2015-05-06 | 日清奥利友集团株式会社 | Chocolate exhibiting baking resistance |
| CN106234727A (en) * | 2016-09-30 | 2016-12-21 | 河北联兴佳垚农业科技有限公司 | Herba Cichorii xylitol chocolate and preparation method thereof |
| CN107372985A (en) * | 2017-07-05 | 2017-11-24 | 广东永青生物科技有限公司 | One group is adapted to the fructose chocolate using crystal diabetin as sweetener that diabetic population is taken |
| CN111493192A (en) * | 2020-04-26 | 2020-08-07 | 上海梁丰食品销售有限公司 | Sucrose-free probiotic chocolate formula |
| CN113678931A (en) * | 2021-08-26 | 2021-11-23 | 杭州酷帕滋食品股份有限公司 | Low-fat chocolate and production process thereof |
-
2002
- 2002-11-25 CN CNA021494894A patent/CN1502253A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187930A (en) * | 2010-02-26 | 2011-09-21 | 悠哈味觉糖有限公司 | Crude chocolate sample composition, manufacturing method thereof and dessert using the same |
| 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 |
| CN101816363A (en) * | 2010-05-05 | 2010-09-01 | 江南大学 | A kind of effective prescription that improves the chocolate quality of substitute of cocoa fat |
| CN104602533A (en) * | 2012-09-05 | 2015-05-06 | 日清奥利友集团株式会社 | Chocolate exhibiting baking resistance |
| CN106234727A (en) * | 2016-09-30 | 2016-12-21 | 河北联兴佳垚农业科技有限公司 | Herba Cichorii xylitol chocolate and preparation method thereof |
| CN107372985A (en) * | 2017-07-05 | 2017-11-24 | 广东永青生物科技有限公司 | One group is adapted to the fructose chocolate using crystal diabetin as sweetener that diabetic population is taken |
| CN111493192A (en) * | 2020-04-26 | 2020-08-07 | 上海梁丰食品销售有限公司 | Sucrose-free probiotic chocolate formula |
| CN113678931A (en) * | 2021-08-26 | 2021-11-23 | 杭州酷帕滋食品股份有限公司 | Low-fat chocolate and production process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |