PRODUCTION OF SUGARLESS CHOCOLATES HAVING SWEET TASTE WHILE CONTAINING RICH CITRIC ACID AND VITAMIN C BY MIXING COCOA POWDER, MILK POWDER, STEVIOSIDE, VITAMIN C, CITRIC ACID, FROZEN EGG SHELLS, PECTIN OR THE LIKE

摘要

PURPOSE: A method of making sugarless chocolates by mixing cocoa powder, milk powder, stevioside, vitamin C, citric acid, frozen egg shells, pectin or the like is provided. The product contains rich citric acid and vitamin C and has a sweet taste. CONSTITUTION: The method for production of chocolates comprises the steps of: melting cocoa powder at 40 to 45deg.C and mixing it with 5 to 20% by weight of fruit wine; agitating melted cocoa with milk power at 30 to 60rpm; adding stevioside and pectin to the mixture and agitating it at 30 to 60rpm; cooling the mixture to 27 to 29deg.C; tempering the mixture by elevating the temperature to 31 to 33deg.C and agitating it for 10 to 20min; sterilizing egg shells in an aqueous solution of sodium chloride at 100±5deg.C for 1 to 3min and washing them with flowing water; roasting the egg shells at 100±5deg.C for 30 to 50min; freezing the roasted egg shells at -10 to 30deg.C; grinding the frozen egg shells into 250 to 350meshes; washing a lemon, plum, pineapple, peach, apricot, apple, kiwi, mountain berry and persimmon with flowing water and crushing them; mixing above ingredients together; and tempering and cooling the mixture.