CN112335766A - Xylitol chocolate - Google Patents
Xylitol chocolate Download PDFInfo
- Publication number
- CN112335766A CN112335766A CN201910734690.6A CN201910734690A CN112335766A CN 112335766 A CN112335766 A CN 112335766A CN 201910734690 A CN201910734690 A CN 201910734690A CN 112335766 A CN112335766 A CN 112335766A
- Authority
- CN
- China
- Prior art keywords
- cocoa
- xylitol
- chocolate
- cocoa butter
- ghl
- 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
Links
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims abstract description 21
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 21
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 title claims abstract description 21
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 title claims abstract description 21
- 229960002675 xylitol Drugs 0.000 title claims abstract description 21
- 235000010447 xylitol Nutrition 0.000 title claims abstract description 21
- 239000000811 xylitol Substances 0.000 title claims abstract description 21
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 39
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 19
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 9
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 9
- 235000019877 cocoa butter equivalent Nutrition 0.000 claims abstract description 9
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 9
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 9
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000012141 vanillin Nutrition 0.000 claims abstract description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 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 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 230000007365 immunoregulation Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 229960004793 sucrose Drugs 0.000 abstract description 2
- 230000036541 health Effects 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013585 weight reducing agent 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses xylitol chocolate, which comprises the following components: xylitol, cocoa mass, cocoa butter, GHL cocoa powder, cocoa butter equivalent, PGPR, phospholipids and vanillin. The invention uses xylitol to replace high-calorie cane sugar by mixing xylitol, cocoa mass, cocoa butter, GHL cocoa powder, cocoa butter equivalent, PGPR, phospholipid and vanillin, thereby well improving the high-calorie problem of the traditional chocolate. By utilizing the fine grinding technology, the prepared chocolate is fine, smooth and good in taste; the whole process is carried out in a low-temperature environment, beneficial and nutritional ingredients in the raw materials are retained to the maximum extent, and the prepared chocolate is low in heat, fine and smooth in taste and has a certain health-care function of immunoregulation.
Description
Technical Field
The invention belongs to the technical field of chocolate preparation, and particularly relates to xylitol chocolate.
Background
Chocolate is a food well liked by all ages, has high energy, abundant protein and various mineral substances necessary for human bodies, and further contains cocoa polyphenol which is an antioxidant factor beneficial to human health. However, the existing chocolate generally has the problem of high sugar content, and along with the improvement of the living standard of people and the acceleration of the life rhythm, the obesity is becoming the most important factor for inducing and aggravating some chronic diseases. For most people today, the pressure of life increases and it is likely that few people have much time to move. Under the large environment, the health care consciousness of consumers is gradually improved, and on one hand, the consumers seek to reduce the intake of sugar and heat in daily life; on the other hand, there is an increasing demand for functional health foods with no sugar, low calorie, weight reduction, etc. Health awareness of low energy and nutrition is continuously strengthened in the mind of consumers, and people are more and more concerned about that chocolate can cause obesity and is not good for self health. Therefore, it is necessary to provide a low calorie, nutritious chocolate with health-care function for people who want to be healthy and beauty-conscious.
Disclosure of Invention
In view of the problems of the background art, the invention aims to provide xylitol chocolate.
Therefore, the invention adopts the following technical scheme: the xylitol chocolate is characterized by comprising the following components: xylitol, cocoa mass, cocoa butter, GHL cocoa powder, cocoa butter equivalent, PGPR, phospholipids and vanillin.
In addition to the above technical solutions, the present invention also includes the following technical features.
Xylitol, cocoa mass, cocoa butter, GHL cocoa powder, cocoa butter equivalents, PGPR, phospholipids and vanillin: 11.90%, 62.50%, 9.92%, 4.96%, 0.37%, 0.40% and 0.03%.
The invention can achieve the following beneficial effects: the invention uses xylitol to replace high-calorie cane sugar by mixing xylitol, cocoa mass, cocoa butter, GHL cocoa powder, cocoa butter equivalent, PGPR, phospholipid and vanillin, thereby well improving the high-calorie problem of the traditional chocolate. By utilizing the fine grinding technology, the prepared chocolate is fine, smooth and good in taste; the whole process is carried out in a low-temperature environment, beneficial and nutritional ingredients in the raw materials are retained to the maximum extent, and the prepared chocolate is low in heat, fine and smooth in taste and has a certain health-care effect of immunoregulation.
Detailed Description
Example (b): the xylitol chocolate comprises the following components: xylitol, cocoa mass, cocoa butter, GHL cocoa powder, cocoa butter equivalent, PGPR, phospholipids and vanillin, xylitol, cocoa mass, cocoa butter, GHL cocoa powder, cocoa butter equivalent, PGPR, phospholipids and vanillin: 11.90%, 62.50%, 9.92%, 4.96%, 0.37%, 0.40% and 0.03%.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (2)
1. The xylitol chocolate is characterized in that: the xylitol chocolate comprises the following components: cocoa mass, xylitol, cocoa butter, GHL cocoa powder, cocoa butter equivalent, PGPR, phospholipids and vanillin.
2. The xylitol chocolate according to claim 1, wherein: xylitol, cocoa mass, cocoa butter, GHL cocoa powder, cocoa butter equivalents, PGPR, phospholipids and vanillin: 11.90%, 62.50%, 9.92%, 4.96%, 0.37%, 0.40% and 0.03%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910734690.6A CN112335766A (en) | 2019-08-09 | 2019-08-09 | Xylitol chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910734690.6A CN112335766A (en) | 2019-08-09 | 2019-08-09 | Xylitol chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112335766A true CN112335766A (en) | 2021-02-09 |
Family
ID=74367789
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910734690.6A Pending CN112335766A (en) | 2019-08-09 | 2019-08-09 | Xylitol chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112335766A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283910A (en) * | 2013-05-29 | 2013-09-11 | 马氏庄园南京食品有限公司 | Nourishment chocolate and preparation method thereof |
| CN109007192A (en) * | 2018-06-27 | 2018-12-18 | 江苏派乐滋食品有限公司 | A kind of chocolate and preparation method thereof of caramel sea salt taste |
| CN109221562A (en) * | 2018-07-23 | 2019-01-18 | 界首市华盛塑料机械有限公司 | A kind of spirulina health-care chocolate and preparation method thereof |
-
2019
- 2019-08-09 CN CN201910734690.6A patent/CN112335766A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283910A (en) * | 2013-05-29 | 2013-09-11 | 马氏庄园南京食品有限公司 | Nourishment chocolate and preparation method thereof |
| CN109007192A (en) * | 2018-06-27 | 2018-12-18 | 江苏派乐滋食品有限公司 | A kind of chocolate and preparation method thereof of caramel sea salt taste |
| CN109221562A (en) * | 2018-07-23 | 2019-01-18 | 界首市华盛塑料机械有限公司 | A kind of spirulina health-care chocolate and preparation method thereof |
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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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210209 |