CN102613371A - Preparation method for osmanthus chocolate - Google Patents
Preparation method for osmanthus chocolate Download PDFInfo
- Publication number
- CN102613371A CN102613371A CN2012101076598A CN201210107659A CN102613371A CN 102613371 A CN102613371 A CN 102613371A CN 2012101076598 A CN2012101076598 A CN 2012101076598A CN 201210107659 A CN201210107659 A CN 201210107659A CN 102613371 A CN102613371 A CN 102613371A
- Authority
- CN
- China
- Prior art keywords
- parts
- chocolate
- sweet osmanthus
- composition
- coated
- 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.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a preparation method for osmanthus chocolate. An aromatic osmanthus plant is added in chocolate, and prepared chocolate has the aroma of the plant. When consumers are enjoying the chocolate, the effects of scented flowers and refreshing are achieved.
Description
Technical field
That the present invention relates to is the chocolate preparation method of fragrant plant.
Background technology
Chocolate is the queen in the candy, since the 17th century comes out, has received deeply always in the world that all kinds of personage of men and women, old and young likes, especially child.She is rich in unrighted acid, polyphenolic plant albumen, the flavonoids material of natural cocoa butter, not only has unique taste, also has health cares such as the cardiovascular and cerebrovascular of improvement, enhancing oxidation resistance, therefore not in candy.Chocolate nutritious, contain in per 100 grams about carbohydrate 50 grams, about fat 30 grams, about protein 15 grams, contain more zinc, vitamin B2, iron and calcium etc.Chocolate for many years edible form is too single.
Fragrant plant is the general name that has fragrance and can supply to extract the cultivated plant and the wild plant of aromatic oil.Fragrant plant is given the relaxed and joyful sensation of people; Have medical value, and have deep implied meaning, it is increasing to be applied to our life; Taste purposes such as being made essential oil; Fragrant plant is except its medical value, and it also contains fragrance component, and this composition is to can be used as essential oil to be extracted out and to be used for industry-by-industries such as medicine, food processing, cosmetics.In the prior art; Disclose the chocolate cream of antierythrite in the patent of invention (CN101028025), wherein disclose and in its shell, contained fragrant plants such as peppermint, schizonepeta, but it mainly has been to have utilized its medical value; And composition is single, the DeGrain of generation.
Summary of the invention
The present invention is directed to existing deficiency provides a kind of fragrant plant chocolate preparation method.
The present invention realizes above-mentioned purpose through following method.
The chocolate preparation method of a kind of fragrant sweet osmanthus is characterized in that:
(1) extraction of sweet osmanthus active ingredient: sweet osmanthus is cleaned up, and microwave drying 5min, ultramicro grinding to particle diameter are the 15-20 micron; The mass ratio that sweet osmanthus powder and water are pressed 1:10-1:15 mixes the back in 55-58 ℃ hot water ultrasonic lixiviate 1-2 hour; The extract heating concentrates to such an extent that relative density is the thick medicinal extract of 0.75-0.98; The ethanol of adding 95% leaves standstill in the thick medicinal extract, gets supernatant; Decompression recycling ethanol, the dry powder that gets, subsequent use;
(2) gained powder in the step (1) is mixed with other composition, after correct grinding, refining, temperature adjustment, make the fragrant plant chocolate cream;
(3) be coated with the clothing moulding: the chocolate cream of step (2) gained is sent into is coated with the clothing make-up machine, be coated with clothing, the cooling after, get product;
Said ratio is made up of the composition of following weight ratio: sweet osmanthus 35-45 part;
The composition that said other compositions are following weight ratio is formed: 18 parts of walnut kernel, 25 parts of cocoa powers, 25 parts of isomalts, 12 parts of xylitols, 6 parts of sesames, 22 parts of white granulated sugars.
Beneficial effect
The present invention has the following advantages:
1, the present invention has added fragrant sweet osmanthus in chocolate, and sweet osmanthus has been carried out accurately selecting and proportioning, makes the chocolate of preparation possess the fragrance of plant, the consumer enjoying chocolate in, can reach the fragrance of flowers assails one's nose, mentally refreshing effect.Therefore, this chocolate has enriched the nutrition kind of traditional chocolate, and has enriched chocolate taste, has given a kind of fresh and sweet fragrance of uniqueness to chocolate;
2, the present invention fills a prescription rationally, technology is simple, easy to operate, nutritious, mouthfeel is good, is of value to the healthy of people.
The specific embodiment
Below in conjunction with embodiment the present invention is further described, following each embodiment only is used to explain the present invention, to not restriction of the present invention.
Embodiment one
The chocolate preparation method of a kind of fragrant sweet osmanthus is characterized in that:
(1) extraction of sweet osmanthus active ingredient: sweet osmanthus is cleaned up, and microwave drying 5min, ultramicro grinding to particle diameter are the 15-20 micron; The mass ratio that sweet osmanthus powder and water are pressed 1:10-1:15 mixes the back in 55-58 ℃ hot water ultrasonic lixiviate 1-2 hour; The extract heating concentrates to such an extent that relative density is the thick medicinal extract of 0.75-0.98; The ethanol of adding 95% leaves standstill in the thick medicinal extract, gets supernatant; Decompression recycling ethanol, the dry powder that gets, subsequent use;
(2) gained powder in the step (1) is mixed with other composition, after correct grinding, refining, temperature adjustment, make the fragrant plant chocolate cream;
(3) be coated with the clothing moulding: the chocolate cream of step (2) gained is sent into is coated with the clothing make-up machine, be coated with clothing, the cooling after, get product;
Said ratio is made up of the composition of following weight ratio: sweet osmanthus 35-45 part;
The composition that said other compositions are following weight ratio is formed: 18 parts of walnut kernel, 25 parts of cocoa powers, 25 parts of isomalts, 12 parts of xylitols, 6 parts of sesames, 22 parts of white granulated sugars.
Claims (1)
1. the chocolate preparation method of a sweet osmanthus is characterized in that:
(1) extraction of sweet osmanthus active ingredient: sweet osmanthus is cleaned up, and microwave drying 5min, ultramicro grinding to particle diameter are the 15-20 micron; The mass ratio that sweet osmanthus powder and water are pressed 1:10-1:15 mixes the back in 55-58 ℃ hot water ultrasonic lixiviate 1-2 hour; The extract heating concentrates to such an extent that relative density is the thick medicinal extract of 0.75-0.98; The ethanol of adding 95% leaves standstill in the thick medicinal extract, gets supernatant; Decompression recycling ethanol, the dry powder that gets, subsequent use;
(2) gained powder in the step (1) is mixed with other composition, after correct grinding, refining, temperature adjustment, make the fragrant plant chocolate cream;
(3) be coated with the clothing moulding: the chocolate cream of step (2) gained is sent into is coated with the clothing make-up machine, be coated with clothing, the cooling after, get product;
Said ratio is made up of the composition of following weight ratio: sweet osmanthus 35-45 part;
The composition that said other compositions are following weight ratio is formed: 18 parts of walnut kernel, 25 parts of cocoa powers, 25 parts of isomalts, 12 parts of xylitols, 6 parts of sesames, 22 parts of white granulated sugars.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210107659 CN102613371B (en) | 2012-04-13 | 2012-04-13 | Preparation method for osmanthus chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210107659 CN102613371B (en) | 2012-04-13 | 2012-04-13 | Preparation method for osmanthus chocolate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102613371A true CN102613371A (en) | 2012-08-01 |
| CN102613371B CN102613371B (en) | 2013-06-26 |
Family
ID=46553849
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210107659 Expired - Fee Related CN102613371B (en) | 2012-04-13 | 2012-04-13 | Preparation method for osmanthus chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102613371B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642685A (en) * | 2014-06-24 | 2015-05-27 | 谭晓云 | Preparation method of chocolate |
| CN105104660A (en) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | Green tea flavored chocolates and production method thereof |
| CN108094843A (en) * | 2017-12-15 | 2018-06-01 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of sweet osmanthus composite jelly |
| CN108094985A (en) * | 2017-12-15 | 2018-06-01 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of sweet osmanthus jelly |
| CN108813061A (en) * | 2018-05-17 | 2018-11-16 | 焦作荣利达食品有限公司 | A kind of pure rouge fragrance of a flower chocolate crumb and preparation method thereof |
| CN112970839A (en) * | 2019-12-13 | 2021-06-18 | 盐津铺子食品股份有限公司 | Modified starch for dried fruit film formation and preparation method thereof |
| CN113229394A (en) * | 2021-04-08 | 2021-08-10 | 广西南亚热带农业科学研究所 | Macadamia flower-coated chocolate and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101264284A (en) * | 2008-05-08 | 2008-09-17 | 北京天科仁祥医药科技有限公司 | Oral cavity lozenge for removing abnormal flavor in oral cavity |
| CN102178637A (en) * | 2011-05-10 | 2011-09-14 | 普绩 | Process for preparing purely natural edible fresh flower chocolate mask |
| CN102349593A (en) * | 2011-10-19 | 2012-02-15 | 唐梦云 | Osmanthus flower fruity ice cream and preparation method thereof |
-
2012
- 2012-04-13 CN CN 201210107659 patent/CN102613371B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101264284A (en) * | 2008-05-08 | 2008-09-17 | 北京天科仁祥医药科技有限公司 | Oral cavity lozenge for removing abnormal flavor in oral cavity |
| CN102178637A (en) * | 2011-05-10 | 2011-09-14 | 普绩 | Process for preparing purely natural edible fresh flower chocolate mask |
| CN102349593A (en) * | 2011-10-19 | 2012-02-15 | 唐梦云 | Osmanthus flower fruity ice cream and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王桃云等: "桂花色素提取工艺的优化研究", 《苏州科技学院学报（自然科学版）》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642685A (en) * | 2014-06-24 | 2015-05-27 | 谭晓云 | Preparation method of chocolate |
| CN105104660A (en) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | Green tea flavored chocolates and production method thereof |
| CN108094843A (en) * | 2017-12-15 | 2018-06-01 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of sweet osmanthus composite jelly |
| CN108094985A (en) * | 2017-12-15 | 2018-06-01 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of sweet osmanthus jelly |
| CN108813061A (en) * | 2018-05-17 | 2018-11-16 | 焦作荣利达食品有限公司 | A kind of pure rouge fragrance of a flower chocolate crumb and preparation method thereof |
| CN112970839A (en) * | 2019-12-13 | 2021-06-18 | 盐津铺子食品股份有限公司 | Modified starch for dried fruit film formation and preparation method thereof |
| CN113229394A (en) * | 2021-04-08 | 2021-08-10 | 广西南亚热带农业科学研究所 | Macadamia flower-coated chocolate and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102613371B (en) | 2013-06-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613371B (en) | Preparation method for osmanthus chocolate | |
| CN102578356B (en) | Aromatic plant ice cream and preparation method thereof | |
| CN102550737A (en) | Health tea for skin care | |
| CN103005110B (en) | Combined lemon and flower dry tea | |
| CN103202357A (en) | Edible tea | |
| CN102356788A (en) | Solid milk tea and preparation method thereof | |
| CN107616273A (en) | A kind of preparation method of mulberry leaf yellow tea | |
| CN104770865A (en) | Aromatic plant electronic atomization liquid and preparation method thereof | |
| CN103735457B (en) | Toner containing herbal components and preparation method thereof | |
| Hajra et al. | Diversification of the tea products----global scenario | |
| CN104304482A (en) | Passion fruit flavor dairy product | |
| CN102599574B (en) | Aloe/carrot compound beverage with plant aroma | |
| CN102578343B (en) | Method for preparing aromatic plant chocolate | |
| CN102599324B (en) | Fragrant plant gum and preparation method thereof | |
| KR101733863B1 (en) | Ginseng chocolate method | |
| CN101156680B (en) | Food composition of nourishing blood anti-senescence and method for producing same | |
| KR20150101842A (en) | Method of manufacturing Dutch coffee containing herb component | |
| KR101293143B1 (en) | Functionality laver process | |
| CN105104660A (en) | Green tea flavored chocolates and production method thereof | |
| CN101637266A (en) | Melon and fruit ice products with health care function | |
| CN105981859A (en) | Selenium-enriched red rice tea and preparation method thereof | |
| KR101293141B1 (en) | Functionality laver process | |
| JP3239257U (en) | Dried plant for cold or hot water extraction, blended tea of this dried plant for cold or hot water extraction and green tea leaves or roasted tea leaves, and tea bag containing this dried plant or blended tea | |
| CN108096124A (en) | A kind of Chinese fiber crops lipstick and preparation method thereof | |
| CN102771562A (en) | Cashew nut peanut milk and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130626 Termination date: 20150413 |
|
| EXPY | Termination of patent right or utility model |