CN1502254A - Oligose milk chocolate - Google Patents
Oligose milk chocolate Download PDFInfo
- Publication number
- CN1502254A CN1502254A CNA021494908A CN02149490A CN1502254A CN 1502254 A CN1502254 A CN 1502254A CN A021494908 A CNA021494908 A CN A021494908A CN 02149490 A CN02149490 A CN 02149490A CN 1502254 A CN1502254 A CN 1502254A
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- cocoa
- milk chocolate
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Abstract
The present invention relates to an oligosaccharide milk chocolate, and is characterized by that it is composed of (by weight portion) 10-20 portions of oligomeric isomaltose, 10-30 portions of granulated sugar, 25-35 portions of cocoa butter, 10-20 portions of cocoa powder, 10-25 portions of milk powder and 0.5-1.5 portions of lecithin. Said invention is suitable for all people, and has the health-care functions of preventing and curing constipation and raising immunity of human body, and its taste is luscious.
Description
Affiliated field:
The invention belongs to a kind of food, particularly a kind of compound sugar 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 compound sugar milk chocolate good, that can play a role in health care to human body.
Technical scheme of the present invention is: a kind of compound sugar milk chocolate, it is characterized in that: make oligoisomaltose 10-20 part granulated sugar 10-30 part cocoa butter 25-35 part cocoa power 10-20 part milk powder 10-25 part lecithin 0.5-1.5 part by the following weight proportion raw material.
The best proportioning of above-mentioned each raw material is: 1 part in 20 parts of lecithin of 19 portions of milk powder of 30 portions of cocoa powers of 15 parts of cocoa butters of 15 portions of granulated sugar of oligoisomaltose.
The preparation method of above-mentioned compound sugar milk chocolate is characterized in that: after ready prepd raw material is 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.
Advantage of the present invention is: 1, the chocolate that contains compound sugar is provided first, is widely used in all kinds of crowds, long-term edible have health care and therapeutic action can prevent constipation, improve body immunity.2, mouthfeel is fragrant and sweet, fine and smooth.
The specific embodiment:
Get 1 kilogram in 20 kilograms of lecithin of 19 kilograms of milk powders of 30 kilograms of cocoa powers of 15 kilograms of cocoa butters of 15 kilograms of granulated sugar of oligoisomaltose.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 compound sugar in this food is called as " the bifid promotion factor ".Bifidobacterium is the critical bacterial populations in the body enteron aisle, the quantity of Bifidobacterium constantly reduces along with the increase at age, so that cause the body metabolism disorder, the noxious material accumulation in the enteron aisle, materials such as protein can not absorb well, therefore cause the immunity degradation of body.After edible this class is called the compound sugar of " the bifid promotion factor ", can adjust the enteric microorganism flora, increase the ratio of beneficial bacterium, increase the body function of intestinal canal, promote digesting and assimilating of protein, reduce the quantity of cholesterol in the blood, triglyceride, free fatty, eliminate and improve cardiovascular pathogeny, help the synthetic B family vitamin of body, improve the immunity of body.
Claims (3)
1, a kind of compound sugar milk chocolate is characterized in that: made oligoisomaltose 10-20 part granulated sugar 10-30 part cocoa butter 25-35 part cocoa power 10-20 part milk powder 10-25 part lecithin 0.5-1.5 part by the following weight proportion raw material.
2, compound sugar milk chocolate according to claim 1 is characterized in that: the best proportioning of above-mentioned each raw material is: 1 part in 20 parts of lecithin of 19 portions of milk powder of 30 portions of cocoa powers of 15 parts of cocoa butters of 15 portions of granulated sugar of oligoisomaltose.
3, a kind of preparation method of compound sugar 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 |
|---|---|---|---|
| CNA021494908A CN1502254A (en) | 2002-11-25 | 2002-11-25 | Oligose milk chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021494908A CN1502254A (en) | 2002-11-25 | 2002-11-25 | Oligose milk chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1502254A true CN1502254A (en) | 2004-06-09 |
Family
ID=34233684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021494908A Pending CN1502254A (en) | 2002-11-25 | 2002-11-25 | Oligose milk chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1502254A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101371677B (en) * | 2007-08-24 | 2011-01-05 | 上海诺德生物实业有限公司 | Carious tooth-preventing lipid-lowering anti-aging chocolate |
| CN101971905A (en) * | 2010-10-28 | 2011-02-16 | 华南理工大学 | High-quality low-cost chocolate and industrialized production method thereof |
| CN102630793A (en) * | 2012-05-21 | 2012-08-15 | 上海禧月食品有限公司 | Cold chain 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 |
| CN110313534A (en) * | 2019-08-08 | 2019-10-11 | 北京惠通雅轩科技有限公司 | A kind of cocoa butter chocolate accessory formula and preparation method thereof |
| CN110959724A (en) * | 2019-12-19 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate, coating frozen beverage and preparation method |
-
2002
- 2002-11-25 CN CNA021494908A patent/CN1502254A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101371677B (en) * | 2007-08-24 | 2011-01-05 | 上海诺德生物实业有限公司 | Carious tooth-preventing lipid-lowering anti-aging chocolate |
| CN101971905A (en) * | 2010-10-28 | 2011-02-16 | 华南理工大学 | High-quality low-cost chocolate and industrialized production method thereof |
| CN101971905B (en) * | 2010-10-28 | 2012-12-05 | 华南理工大学 | Industrialized production method of high-quality low-cost chocolate |
| CN102630793A (en) * | 2012-05-21 | 2012-08-15 | 上海禧月食品有限公司 | Cold chain chocolate and preparation method thereof |
| CN102630793B (en) * | 2012-05-21 | 2013-04-24 | 上海禧月食品有限公司 | Cold chain 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 |
| CN110313534A (en) * | 2019-08-08 | 2019-10-11 | 北京惠通雅轩科技有限公司 | A kind of cocoa butter chocolate accessory formula and preparation method thereof |
| CN110959724A (en) * | 2019-12-19 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate, coating frozen beverage and preparation method |
| CN110959724B (en) * | 2019-12-19 | 2023-08-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate, coated frozen drink and preparation method |
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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 |