CN102224874A - Vanilla flavor chocolate and preparation method thereof - Google Patents
Vanilla flavor chocolate and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a method for preparing vanilla flavor chocolate from natural vanilla, coix, tartary buckwheat, oats and a chocolate basic material. The method is characterized in that: the chocolate basic material is used as the base stock; the natural vanilla is subjected to fermenting, aging for flavor production and drying and crushing, and then is baked, crushed and ground with coix, tartary buckwheat and oats; the obtained product is mixed with the crushed granulated sugar before accurate grinding; and the product is mixed in the chocolate base stock to prepare the flavor chocolate, or added into the chocolate entoplasm and mixed to prepare the chocolate inner core; and the chocolate inner core is injected into the chocolate surface layer to prepare high-grade flavor chocolate. The vanilla flavor chocolate not only maintains the basic flavor of chocolate, but also integrates the flavors of vanilla, coix, tartary buckwheat and oats so that the product has the vanilla flavor and grain baking smell and not only keeps the basic functions of chocolate, but also increases the active substances and nutrient components in vanilla, coix, tartary buckwheat and oats.
Description
Technical field
The present invention relates to a kind of chocolate and preparation method thereof, relate in particular to a kind of vanilla flavor chocolate and preparation method thereof.
Background technology
Chocolate as a kind of pan work, its nutrition and function obtain more and more consumers' attention just gradually, and more research is pointed out, chocolate is a kind of healthy food, except can be for human body provides energy and the nutrition, can also angiocardiopathy preventing, alleviate irritated and rheumatism symptom.Chocolate is rich in polyphenol, flavonols, and polyphenol content is than green tea, grape wine height.Polyphenol, flavonols material have the effect of opposing inflammatory mediator peroxynitrite, it is common free radical scavenger, can avoid oxidative damage by the better protect body, other antioxidants in all right extension body are as vitamin E, ascorbic action time; Simultaneously can promote vasodilation, reduce the clot cohesion, reduce blood vessel blockage, bring high blood pressure down, reduce the danger of heart attack and apoplexy.These can also promote cerebrum blood to flow to human body beneficial's chemical composition in the chocolate, prevent dementia.
Vanilla is senior flavorant, and the title of " king of flavorant " is arranged, and beanpod contains the vanillic aldehyde of 2-3%, is widely used in food industry, cigarette, wine and superior cosmetics.Coix seed has another name called the seed of Job's tears, the seed of jog's tears, maize, and it is cool in nature, and it is sweet, light to distinguish the flavor of, and goes into spleen, lung, kidney channel, has Li Shui, invigorating the spleen, removes the effect of numbness, clearing away heat and eliminating pus.In Chinese traditional treatment, the scope of application of coix seed is very extensive: both can treat difficult urination, oedema, beriberi, splenasthenic diarrhea, and also can be used for sick treatment such as lung carbuncle, acute appendicitis.Because coix seed is than rice, wheat heat height, and be rich in fat, several amino acids, a large amount of vitamin B1, vitamin B2 and calcium, phosphorus, magnesium, potassium etc., therefore, for weakness due to chronic disease and convalescent after being ill patient, be cheap and good-quality simply nutriment.
Bitter buckwheat is described as " kings of five cereals ", and three fall food (hypotensive, hypoglycemic, reducing blood lipid).Bitter buckwheat have uniqueness, comprehensively, abundant nutrition, and medicinal characteristic is good, and necessary for human body multiple nutrients composition is arranged, so be described as human " natural gold partner " by world nutritionist! Bitter buckwheat can anti-inflammation, and the laudatory title of " anti-inflammatory grain " is arranged.Bitter buckwheat also has the effect of catharsis and toxin expelling, be called again " clean intestines grass " among the people.Monographs such as Compendium of Material Medica, " Chinese medicine voluminous dictionary ", Prescriptions Worth Thousand Gold for Emergencies are all clearly set forth the edible and medical value of bitter buckwheat, think that bitter buckwheat is the good crop of " integration of drinking and medicinal herbs ".Compendium of Material Medica record: duck wheat nature and flavor hardship, flat, cold, " real stomach, beneficial strength, continuous spirit, sharp knowledge, it is dirty to practice the five internal organs dregs ", " the wide intestines of sending down abnormally ascending, mill is stagnant, the heat that disappears swells wind bitterly ".All on the books to bitter buckwheat in Thousand Golden Prescriptions, " Chinese medicine voluminous dictionary " and pertinent literature: can calm the nerves, the swollen wind pain of lively atmosphere blood, the wide intestines of sending down abnormally ascending, heat-clearing, long-pendingization of dispelling are stagnant, gut purge, ease constipation, defaecation, cough-relieving, relieving asthma, effects such as anti-inflammatory, antiallergy, cardiac stimulant, fat-reducing, beauty treatment.Current clinical medicine is observed and is shown, the duck wheat mask has hypoglycemic, reducing blood lipid, strengthen body immunity, treatment stomach disease, removing dampness and detoxicating, control the effect of disliking meat in ephritis, the erosion body, diabetes, hypertension, high fat of blood, coronary heart disease, apoplexy, patients with gastric disease are all had the supplemental treatment effect.
Oat is exactly the naked oats of China, is commonly called as naked oats, maize, is a kind of low sugar, high nutrition, high energy food.Its nutrient is the content height not only, and Functionality, quality and appealing design, is to be subjected to one of food that the modern welcomes.Oat has following function: oat can reduce the cholesterol in the human body effectively, and is often edible, can play certain prevention effect to cardiovascular and cerebrovascular diseases; Often edible oat also has the effect of extraordinary hypoglycemic, fat-reducing to the diabetic; It can also improve blood circulation, alleviates the pressure that life and work brings; Mineral matters such as the calcium that contains, phosphorus, iron, zinc have prevention of osteoporosis, promote wound healing, prevent the effect of anaemia, are the good merchantable brands of replenishing the calcium; Contain extremely abundant linoleic acid in the oat, fatty liver, diabetes, edema, constipation etc. are also had auxiliary curative effect, the elderly is strengthened muscle power, it also is of great advantage promoting longevity.
Chocolate very powerful in the demand of China, annual ratio with 25% rises, market potential is huge, but chocolate product in the market mostly is milk chocolate, plain chocolate and substitute of cocoa fat chocolate, product special flavour is fewer, and the chocolate product of characteristic local flavor is rare especially, is difficult to satisfy the demand of market to chocolate product variation, low saccharification and functionalization; Characteristic local flavor chocolate, combine the local flavor and the function of natural herb orchid, Job's tears, bitter buckwheat, oat and cocoa etc. simultaneously, make product have the local flavor of chocolate and vanilla, Job's tears, bitter buckwheat, oat, local flavor is more various, function is abundanter, added value of product is higher, has also satisfied market to chocolate product low saccharification, functionalization and the diversified demand of local flavor, has vast market prospect.
Summary of the invention
At above-mentioned situation, the purpose of this invention is to provide a kind of vanilla flavor chocolate, another object of the present invention provides a kind of preparation method of vanilla flavor chocolate.It had both had the coordination local flavor of cocoa, natural herb orchid, Job's tears, bitter buckwheat and oat, can strengthen the functional of chocolate product again, was a kind of desirable healthy food.
A kind of vanilla flavor chocolate is made by the raw material of following weight portion: cocoa butter 30-60 part, cocoa power 10-40 part, milk powder 10-30 part, the blue 0.1-4 part of natural herb, coix seed 1-4 part, bitter buckwheat 1-4 part, oat 1-4 part, soybean lecithin 0.01-0.05 part, vanillic aldehyde 0-0.01 part, granulated sugar 0-25 part.
The preparation method of described vanilla flavor chocolate comprises the steps:
(1) select for use through complete, bean pod of Herba vanillae Planifoliae that fragrant, dry, free from extraneous odour is given birth in the ageing of fermentation, above time of half a year or through the bean pod of Herba vanillae Planifoliae of edible ethanol extracted, through after the coarse crushing, pulverize with micronizer, make vanilla powder granularity＜80um, get the blue powder of natural herb, standby;
(2) select the coix seed infested, free from extraneous odour that do not mildew for use, 80-120 ℃ of baking 5-15min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets coix seed powder, and is standby;
(3) select the bitter buckwheat infested, free from extraneous odour that do not mildew for use, 80-120 ℃ of baking 5-15min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets buckwheat powder, and is standby;
(4) select the oat infested, free from extraneous odour of not mildewing for use, 100-130 ℃ of baking 5-15min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets oatmeal, and is standby;
(5) select high quality white granulated sugar for use, pulverize, cross 80 mesh sieves, get the granulated sugar powder through the pulverized sugar machine, standby;
(6) select high-quality free from extraneous odour cocoa butter, cocoa power, milk powder, soybean lecithin and vanillic aldehyde for use, standby;
(7) cocoa butter, cocoa power, milk powder, soybean lecithin and vanillic aldehyde are mixed the chocolate base-material of correct grinding preparation, standby;
(8) take by weighing the blue powder of above-mentioned standby natural herb, coix seed powder, buckwheat powder, oatmeal, granulated sugar powder, use three-roll grinder to grind, make its granularity＜20um, mix with chocolate base-material then, mixture was finish grinded 6-10 hour;
(9) mixed material behind the correct grinding carried out temperature adjustment, insulation and refining 10-14 hour, was poured into then in the mould of different shape, perhaps was poured in the chocolate shell of cooling forming and made core body content 50-80%;
(10) chocolate after the cast enters cold road cooling forming, makes the vanilla flavor chocolate.
The temperature adjustment process is in the preparation method of described vanilla flavor chocolate, described step (9):
Phase I: be warming up to 48 ℃ from 33 ℃,
Second stage: be cooled to 30 ℃ from 48 ℃,
Phase III: from 30 ℃ of rises to 32 ℃;
Insulating process is 32 ℃.
Through above-mentioned temperature adjustment process, help the stable of cocoa butter crystal formation, through the tempering process process, can make cocoa butter maintenance stablizing crystal formation in the chocolate, reduce chocolate " frosting " phenomenon that causes owing to the cocoa butter migration; Improve chocolate matter structure, make chocolate have good flavor coordination and stability; Be particularly advantageous in exclusive natural herb orchid, Job's tears, bitter buckwheat and oat local flavor in the performance chocolate of the present invention.
Beneficial effect of the present invention: adopt cocoa butter, cocoa power, milk powder, granulated sugar, the natural herb orchid, Job's tears, bitter buckwheat, oat, soybean lecithin and vanillic aldehyde are raw material, prepare by raw material, the baking slaking is given birth to fragrant, pulverize, grind, mix, correct grinding, temperature adjustment, refining, cast, operating procedure such as cooling forming and packing prepares the vanilla flavor chocolate, it has significantly strengthened the creamy of the natural herb orchid in the chocolate, Job's tears, bitter buckwheat and oat baking are fragrant, local flavor is better, functional abundanter, being the newtype in the chocolate food, is a kind of healthy food of characteristic vanilla flavor.
The specific embodiment
Below in conjunction with specific embodiment the present invention is set forth more specifically.Concrete parameter among the embodiment only is used to the present invention is described and is not used in limited range that those skilled in that art can suitably revise parameter of the present invention.
Embodiment 1
A kind of vanilla flavor chocolate is made by the raw material of following weight portion: 30 parts of cocoa butters, 40 parts of cocoa powers, 20 parts of milk powder, blue 0.1 part of natural herb, 4 parts of coix seeds, 2 parts of bitter buckwheats, 1 part of oat, 0.05 part of soybean lecithin, 0.005 part of vanillic aldehyde.
The preparation method of vanilla flavor chocolate comprises the steps:
(1) select for use through complete, bean pod of Herba vanillae Planifoliae that fragrant, dry, free from extraneous odour is given birth in the ageing of fermentation, above time of half a year or through the bean pod of Herba vanillae Planifoliae of edible ethanol extracted, through after the coarse crushing, pulverize with micronizer, make vanilla powder granularity＜80um, get the blue powder of natural herb, standby;
(2) select the coix seed infested, free from extraneous odour that do not mildew for use, 80 ℃ of baking 15min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets coix seed powder, and is standby;
(3) select the bitter buckwheat infested, free from extraneous odour that do not mildew for use, 80 ℃ of baking 15min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets buckwheat powder, and is standby;
(4) select the oat infested, free from extraneous odour of not mildewing for use, 100 ℃ of baking 15min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets oatmeal, and is standby;
(5) select high-quality free from extraneous odour cocoa butter, cocoa power, milk powder, soybean lecithin and vanillic aldehyde for use, standby;
(6) cocoa butter, cocoa power, milk powder, soybean lecithin and vanillic aldehyde are mixed the chocolate base-material of correct grinding preparation, standby;
(7) take by weighing the blue powder of above-mentioned standby natural herb, coix seed powder, buckwheat powder, oatmeal, use three-roll grinder to grind, make its granularity＜20um, mix with chocolate base-material then, mixture was finish grinded 6-10 hour;
(8) mixed material behind the correct grinding carried out temperature adjustment, insulation and refining 10 hours, was poured into then in the mould of different shape, perhaps was poured in the chocolate shell of cooling forming and made core body content 80%;
(9) chocolate after the cast enters cold road cooling forming, makes the vanilla flavor chocolate.
The temperature adjustment process is in the preparation method of described vanilla flavor chocolate, described step (8):
Phase I: be warming up to 48 ℃ from 33 ℃,
Second stage: be cooled to 30 ℃ from 48 ℃,
Phase III: from 30 ℃ of rises to 32 ℃;
Insulating process is 32 ℃.
Embodiment 2
A kind of vanilla flavor chocolate is made by the raw material of following weight portion: 60 parts of cocoa butters, 25 parts of cocoa powers, 10 parts of milk powder, blue 4 parts of natural herb, 3 parts of coix seeds, 1 part of bitter buckwheat, 4 parts of oats, 0.03 part of soybean lecithin, 25 parts of sucrose.
The preparation method of vanilla flavor chocolate comprises the steps:
(1) select for use through complete, bean pod of Herba vanillae Planifoliae that fragrant, dry, free from extraneous odour is given birth in the ageing of fermentation, above time of half a year or through the bean pod of Herba vanillae Planifoliae of edible ethanol extracted, through after the coarse crushing, pulverize with micronizer, make vanilla powder granularity＜80um, get the blue powder of natural herb, standby;
(2) select the coix seed infested, free from extraneous odour that do not mildew for use, 120 ℃ of baking 5min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets coix seed powder, and is standby;
(3) select the bitter buckwheat infested, free from extraneous odour that do not mildew for use, 120 ℃ of baking 5min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets buckwheat powder, and is standby;
(4) select the oat infested, free from extraneous odour of not mildewing for use, 130 ℃ of baking 5min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets oatmeal, and is standby;
(5) select high quality white granulated sugar for use, pulverize, cross 80 mesh sieves, get the granulated sugar powder through the pulverized sugar machine, standby;
(6) select high-quality free from extraneous odour cocoa butter, cocoa power, milk powder, soybean lecithin and vanillic aldehyde for use, standby;
(7) cocoa butter, cocoa power, milk powder and soybean lecithin are mixed the chocolate base-material of correct grinding preparation, standby;
(8) take by weighing the blue powder of above-mentioned standby natural herb, coix seed powder, buckwheat powder, oatmeal, granulated sugar powder, use three-roll grinder to grind, make its granularity＜20um, mix with chocolate base-material then, mixture was finish grinded 6-10 hour;
(9) mixed material behind the correct grinding carried out temperature adjustment, insulation and refining 14 hours, was poured into then in the mould of different shape, perhaps was poured in the chocolate shell of cooling forming and made core body content 50%;
(10) chocolate after the cast enters cold road cooling forming, makes the vanilla flavor chocolate.
The temperature adjustment process is in the preparation method of described vanilla flavor chocolate, described step (9):
Phase I: be warming up to 48 ℃ from 33 ℃,
Second stage: be cooled to 30 ℃ from 48 ℃,
Phase III: from 30 ℃ of rises to 32 ℃;
Insulating process is 32 ℃.
Embodiment 3
A kind of vanilla flavor chocolate is made by the raw material of following weight portion: 45 parts of cocoa butters, 10 parts of cocoa powers, 30 parts of milk powder, blue 0.5 part of natural herb, 1 part of coix seed, 4 parts of bitter buckwheats, 3 parts of oats, 0.01 part of soybean lecithin, 0.01 part of vanillic aldehyde, 15 parts of sucrose.
The preparation method of vanilla flavor chocolate comprises the steps:
(1) select for use through complete, bean pod of Herba vanillae Planifoliae that fragrant, dry, free from extraneous odour is given birth in the ageing of fermentation, above time of half a year or through the bean pod of Herba vanillae Planifoliae of edible ethanol extracted, through after the coarse crushing, pulverize with micronizer, make vanilla powder granularity＜80um, get the blue powder of natural herb, standby;
(2) select the coix seed infested, free from extraneous odour that do not mildew for use, 100 ℃ of baking 10min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets coix seed powder, and is standby;
(3) select the bitter buckwheat infested, free from extraneous odour that do not mildew for use, 100 ℃ of baking 10min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets buckwheat powder, and is standby;
(4) select the oat infested, free from extraneous odour of not mildewing for use, 110 ℃ of baking 10min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets oatmeal, and is standby;
(5) select high quality white granulated sugar for use, pulverize, cross 80 mesh sieves, get the granulated sugar powder through the pulverized sugar machine, standby;
(6) select high-quality free from extraneous odour cocoa butter, cocoa power, milk powder, soybean lecithin and vanillic aldehyde for use, standby;
(7) cocoa butter, cocoa power, milk powder, soybean lecithin and vanillic aldehyde are mixed the chocolate base-material of correct grinding preparation, standby;
(8) take by weighing the blue powder of above-mentioned standby natural herb, coix seed powder, buckwheat powder, oatmeal, granulated sugar powder, use three-roll grinder to grind, make its granularity＜20um, mix with chocolate base-material then, mixture was finish grinded 6-10 hour;
(9) mixed material behind the correct grinding carried out temperature adjustment, insulation and refining 12 hours, was poured into then in the mould of different shape, perhaps was poured in the chocolate shell of cooling forming and made core body content 65%;
(10) chocolate after the cast enters cold road cooling forming, makes the vanilla flavor chocolate.
The temperature adjustment process is in the preparation method of described vanilla flavor chocolate, described step (9):
Phase I: be warming up to 48 ℃ from 33 ℃,
Second stage: be cooled to 30 ℃ from 48 ℃,
Phase III: from 30 ℃ of rises to 32 ℃;
Insulating process is 32 ℃.
Claims (3)
1. a vanilla flavor chocolate is characterized in that being made by the raw material of following weight portion: cocoa butter 30-60 part, cocoa power 10-40 part, milk powder 10-30 part, the blue 0.1-4 part of natural herb, coix seed 1-4 part, bitter buckwheat 1-4 part, oat 1-4 part, soybean lecithin 0.01-0.05 part, vanillic aldehyde 0-0.01 part, granulated sugar 0-25 part.
2. the preparation method of vanilla flavor chocolate according to claim 1 is characterized in that, comprises the steps:
(1) select for use through complete, bean pod of Herba vanillae Planifoliae that fragrant, dry, free from extraneous odour is given birth in the ageing of fermentation, above time of half a year or through the bean pod of Herba vanillae Planifoliae of edible ethanol extracted, through after the coarse crushing, pulverize with micronizer, make vanilla powder granularity＜80um, get the blue powder of natural herb, standby.
(2) select the coix seed infested, free from extraneous odour that do not mildew for use, 80-120 ℃ of baking 5-15min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets coix seed powder, and is standby.
(3) select the bitter buckwheat infested, free from extraneous odour that do not mildew for use, 80-120 ℃ of baking 5-15min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets buckwheat powder, and is standby.
(4) select the oat infested, free from extraneous odour of not mildewing for use, 100-130 ℃ of baking 5-15min slaking is given birth to fragrant, and dry pulverization process is crossed 80 mesh sieves, gets oatmeal, and is standby.
(5) select high quality white granulated sugar for use, pulverize, cross 80 mesh sieves, get the granulated sugar powder through the pulverized sugar machine, standby.
(6) select high-quality free from extraneous odour cocoa butter, cocoa power, milk powder, soybean lecithin and vanillic aldehyde for use, standby.
(7) cocoa butter, cocoa power, milk powder, soybean lecithin and vanillic aldehyde are mixed the chocolate base-material of correct grinding preparation, standby.
(8) take by weighing the blue powder of above-mentioned standby natural herb, coix seed powder, buckwheat powder, oatmeal, granulated sugar powder, use three-roll grinder to grind, make its granularity＜20um, mix with chocolate base-material then, mixture was finish grinded 6-10 hour.
(9) mixed material behind the correct grinding carried out temperature adjustment, insulation and refining 10-14 hour, was poured into then in the mould of different shape, perhaps was poured in the chocolate shell of cooling forming and made core body content 50-80%.
(10) chocolate after the cast enters cold road cooling forming, makes the vanilla flavor chocolate.
3. the preparation method of vanilla flavor chocolate according to claim 2 is characterized in that, the temperature adjustment process is in the described step (9):
Phase I: be warming up to 48 ℃ from 33 ℃,
Second stage: be cooled to 30 ℃ from 48 ℃,
Phase III: from 30 ℃ of rises to 32 ℃;
Insulating process is 32 ℃.
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| CN102793044A (en) * | 2012-08-02 | 2012-11-28 | 中国热带农业科学院香料饮料研究所 | Glutinous rice scented tea flavor chocolate and preparation method thereof |
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| CN103749869A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Chinese caterpillar fungus blueberry chocolate |
| CN103749872A (en) * | 2013-12-27 | 2014-04-30 | 安伟 | High-value-added tartary buckwheat product and preparation method thereof |
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