CN101496549A - Method for making chocolate with Aricennia marina - Google Patents
Method for making chocolate with Aricennia marina Download PDFInfo
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- CN101496549A CN101496549A CNA2008100260906A CN200810026090A CN101496549A CN 101496549 A CN101496549 A CN 101496549A CN A2008100260906 A CNA2008100260906 A CN A2008100260906A CN 200810026090 A CN200810026090 A CN 200810026090A CN 101496549 A CN101496549 A CN 101496549A
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- Prior art keywords
- avicennia marina
- chocolate
- powder
- avicennia
- marina
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to a method for making avicennia marina chocolate, which makes chocolate by replacing part of cacao beans with avicennia marina nuts. The method for making avicennia marina nut powder comprises the following steps: adding the avicennia marina nuts into water; boiling the water; soaking the avicennia marina nuts in cold water to remove husk; adding the avicennia marina nuts of which husk is removed into water and boiling the water for 5 minutes for a plurality of times; soaking the boiled avicennia marina nuts in clear water for one day after each boiling time; discarding the boiling liquid and the leaching agent; drying and crushing the avicennia marina nuts without husk; and using the crushed avicennia marina nuts without husk to replace cacao beans to make chocolate. The formula of the avicennia marina chocolate comprises: 5 to 10 percent of avicennia marina nut powder, 5 to 10 percent of cacao powder, 35 to 45 percent of granulated sugar, 20 to 30 percent of cacao butter, 10 to 20 percent of milk powder, a small amount of spices and 0 to 0.3 percent of lecithin. The method for making the avicennia marina chocolate comprises the steps of mixing the avicennia marina nut powder, the cacao powder, the granulated sugar, the cacao butter, the milk powder and the like, grinding the mixture, adjusting the temperature to between 35 and 40 DEG C, stirring the mixture, filling the mixture into a module for molding, cooling the molded product to between 7 and 14 DEG C and packing the molded product.
Description
Technical field:
The present invention relates to a kind of method of making the Avicennia marina chocolate, this invention is made chocolate with Avicennia marina fruit instead of part cocoa bean.
Background technology:
Chocolate making, general goods with cocoa bean (bitter chocolate, cocoa power, cocoa butter) and milk powder, granulated sugar etc. are raw material.But with the increase of cocoa bean demand, its price constantly raises up, and seeking its substitute has important and practical meanings.
Avicennia marina really is the fruit of mangrove Avicennia marina.Result of study shows that Avicennia marina really contains abundant starch, soluble sugar, crude fibre and a small amount of protein, fat, pectin etc.Avicennia marina fruit output height, cheap, be again folk tradition food.It is feasible making chocolate with Avicennia marina fruit instead of part cocoa bean.
Summary of the invention:
Get Avicennia marina and really remove the peel, add the water boil several times, discard and cook liquid,, after oven dry, the pulverizing, be used for the instead of part cocoa bean and make chocolate to remove bitter taste.
Preparation method of the present invention is:
1. the preparation of Avicennia marina fruit powder
Get that Avicennia marina fruit → adding water boil → cold water soaks → remove the peel → add water boil several times → at every turn boiled 5 minutes again, added water logging after boiling 1 day at every turn → discard cooked liquid and leachate → Exposure to Sunlight 1 day → in 105～120 ℃ of oven dry → crushing → pulverizing → grinding → must Avicennia marina powder really.
2. Avicennia marina is chocolate fills a prescription
Avicennia marina fruit powder 5～10%
Cocoa power 5～10%
Granulated sugar 35～45%
Cocoa butter 20～30%
Milk powder 10～20%
Spices is a small amount of
Lecithin 0～0.3%
3. the chocolate manufacture craft of Avicennia marina
With mixing → grinding → temperature adjustment to 35～40 such as Avicennia marina fruit powder, cocoa power, granulated sugar, cocoa butter, milk powder ℃ → stirring → injection mould → moulding → 7～14 ℃ cooling → packing.
The specific embodiment:
Embodiment one
Get Avicennia marina fruit 300 restrained → add water boil 5 minutes → pulled → add water logging out 1 day → remove the peel → add water boil 5 minutes → pulled → add water logging out 1 day → discard again to cook liquid and leachate → Exposure to Sunlight 1 day → in 105～120 ℃ of oven dry → crushing → pulverizing → grinding → must Avicennia marina really powder 36 restrain.Make the Avicennia marina chocolate by following prescription:
The chocolate prescription of Avicennia marina:
Avicennia marina fruit powder 36 grams
Cocoa power 30 grams
Granulated sugar 150 grams
Cocoa butter 100 grams
Milk powder 60 grams
Spices is a small amount of
Lecithin 1 gram
Make the Avicennia marina chocolate by following technology:
With mixing → grinding → temperature adjustment to 35～40 such as Avicennia marina fruit powder, cocoa power, granulated sugar, cocoa butter, milk powder ℃ → stirring → injection mould → moulding → 7～14 ℃ cooling → packing.
Embodiment two
Get Avicennia marina fruit 600 restrained → add water boil 5 minutes → pulled → add water logging out 1 day → remove the peel → add water boil 5 minutes → pull out → add again
Water logging 1 day → discard cooked liquid and leachate → Exposure to Sunlight 1 day → in 105～120 ℃ of oven dry → crushing → pulverizing → grinding → Avicennia marina fruit powder
70 grams.Make the Avicennia marina chocolate by following prescription:
The chocolate prescription of Avicennia marina:
Avicennia marina fruit powder 70 grams
Cocoa power 55 grams
Granulated sugar 300 grams
Cocoa butter 210 grams
Milk powder 130 grams
Spices is a small amount of
Lecithin 2 grams
Make the Avicennia marina chocolate by following technology:
With mixing → grinding → temperature adjustment to 35～40 such as Avicennia marina fruit powder, cocoa power, granulated sugar, cocoa butter, milk powder ℃ → stirring → injection mould → moulding → 7～14 ℃ cooling → packing.
Claims (4)
1. the preparation method of Avicennia marina chocolate is:
(1) preparation of Avicennia marina fruit powder:
Get that Avicennia marina fruit → adding water boil → cold water soaks → remove the peel → add water boil several times → at every turn boiled 5 minutes again, added water logging after boiling 1 day at every turn → discard cooked liquid and leachate → Exposure to Sunlight 1 day → in 105～120 ℃ of oven dry → crushing → pulverizing → grinding → must Avicennia marina powder really.
(2) prescription of Avicennia marina chocolate:
Avicennia marina fruit powder 5～10%
Cocoa power 5～10%
Granulated sugar 35～45%
Cocoa butter 20～30%
Milk powder 10～20%
Spices is a small amount of
Lecithin 0～0.3%
(3) manufacture craft of Avicennia marina chocolate:
With mixing → grinding → temperature adjustment to 35～40 such as Avicennia marina fruit powder, cocoa power, granulated sugar, cocoa butter, milk powder ℃ → stirring → injection mould → moulding → 7～14 ℃ cooling → packing.
2. method according to claim 1 is characterized in that: in the preparation of Avicennia marina fruit powder, the Avicennia marina fruit adds the water boil several times, soaks after boiling at every turn, discards and cooks liquid and leachate.
3. method according to claim 1 is characterized in that: in the preparation of Avicennia marina fruit powder, in 105～120 ℃ of oven dry Avicennia marina fruits.
4. method according to claim 1 is characterized in that: in the prescription of Avicennia marina chocolate, contain Avicennia marina fruit powder or Avicennia marina fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100260906A CN101496549A (en) | 2008-01-30 | 2008-01-30 | Method for making chocolate with Aricennia marina |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100260906A CN101496549A (en) | 2008-01-30 | 2008-01-30 | Method for making chocolate with Aricennia marina |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101496549A true CN101496549A (en) | 2009-08-05 |
Family
ID=40943984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100260906A Pending CN101496549A (en) | 2008-01-30 | 2008-01-30 | Method for making chocolate with Aricennia marina |
Country Status (1)
| Country | Link |
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| CN (1) | CN101496549A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138615A (en) * | 2011-01-26 | 2011-08-03 | 中国热带农业科学院香料饮料研究所 | Chocolate of coffee flavor and preparation method thereof |
| CN102224874A (en) * | 2011-05-24 | 2011-10-26 | 中国热带农业科学院香料饮料研究所 | Vanilla flavor chocolate and preparation method thereof |
| CN102813095A (en) * | 2012-08-16 | 2012-12-12 | 北海市蔬菜研究所 | Processing method of dried Aricennia fruit product |
| CN103141648A (en) * | 2013-03-29 | 2013-06-12 | 黎雁欣 | Avicennia marina chocolate and making process thereof |
| CN103190515A (en) * | 2013-04-12 | 2013-07-10 | 无锡上可食品有限公司 | Cocoa bean kernel chocolate and preparation method thereof |
| CN104381883A (en) * | 2014-11-06 | 2015-03-04 | 李慧川 | Tablets prepared from avicennia marina fruits |
| CN104585328A (en) * | 2015-02-05 | 2015-05-06 | 李慧川 | Avicennia marina fruit milk shake powder |
| CN104621314A (en) * | 2015-01-26 | 2015-05-20 | 文昌中椰科技有限公司 | Coconut chocolate composition and preparation method thereof |
| CN105265554A (en) * | 2015-12-02 | 2016-01-27 | 劳加舒 | Biscuit made from avicenna marina fruits |
| US9977499B2 (en) | 2012-05-09 | 2018-05-22 | Apple Inc. | Thresholds for determining feedback in computing devices |
-
2008
- 2008-01-30 CN CNA2008100260906A patent/CN101496549A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138615A (en) * | 2011-01-26 | 2011-08-03 | 中国热带农业科学院香料饮料研究所 | Chocolate of coffee flavor and preparation method thereof |
| CN102224874A (en) * | 2011-05-24 | 2011-10-26 | 中国热带农业科学院香料饮料研究所 | Vanilla flavor chocolate and preparation method thereof |
| CN102224874B (en) * | 2011-05-24 | 2012-05-23 | 中国热带农业科学院香料饮料研究所 | Vanilla flavor chocolate and preparation method thereof |
| US9977499B2 (en) | 2012-05-09 | 2018-05-22 | Apple Inc. | Thresholds for determining feedback in computing devices |
| US9977500B2 (en) | 2012-05-09 | 2018-05-22 | Apple Inc. | Thresholds for determining feedback in computing devices |
| CN102813095A (en) * | 2012-08-16 | 2012-12-12 | 北海市蔬菜研究所 | Processing method of dried Aricennia fruit product |
| CN103141648A (en) * | 2013-03-29 | 2013-06-12 | 黎雁欣 | Avicennia marina chocolate and making process thereof |
| CN103190515A (en) * | 2013-04-12 | 2013-07-10 | 无锡上可食品有限公司 | Cocoa bean kernel chocolate and preparation method thereof |
| CN104381883A (en) * | 2014-11-06 | 2015-03-04 | 李慧川 | Tablets prepared from avicennia marina fruits |
| CN104621314B (en) * | 2015-01-26 | 2018-04-13 | 文昌中椰科技有限公司 | A kind of coconut chocolate composition and preparation method thereof |
| CN104621314A (en) * | 2015-01-26 | 2015-05-20 | 文昌中椰科技有限公司 | Coconut chocolate composition and preparation method thereof |
| CN104585328A (en) * | 2015-02-05 | 2015-05-06 | 李慧川 | Avicennia marina fruit milk shake powder |
| CN105265554A (en) * | 2015-12-02 | 2016-01-27 | 劳加舒 | Biscuit made from avicenna marina fruits |
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Open date: 20090805 |