CN102613371B - Preparation method for osmanthus chocolate - Google Patents
Preparation method for osmanthus chocolate Download PDFInfo
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- CN102613371B CN102613371B CN 201210107659 CN201210107659A CN102613371B CN 102613371 B CN102613371 B CN 102613371B CN 201210107659 CN201210107659 CN 201210107659 CN 201210107659 A CN201210107659 A CN 201210107659A CN 102613371 B CN102613371 B CN 102613371B
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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 preparation method of aromatic plant chocolate.
Background technology
Chocolate is the queen in candy, since the 17th century comes out, has been subjected to 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 the health cares such as the cardiovascular and cerebrovascular of improvement, enhancing oxidation resistance, therefore not in candy.Chocolate nutritious, contain in every 100 grams about carbohydrate 50 grams, about fatty 30 grams, about protein 15 grams, contain more zinc, vitamin B2, iron and calcium etc.Chocolate edible form is too single for many years.
Fragrant plant is to have fragrance and can supply to extract the cultivated plant of aromatic oil and the general name of wild plant.Fragrant plant is to the relaxed and joyful sensation of people, has medical value, and has deep implied meaning, it more and more is applied to our life, taste purposes such as being produced 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 for industry-by-industries such as medicine, food processing, cosmetics.In prior art, disclose the chocolate cream of antierythrite in patent of invention (CN101028025), wherein disclose and contain the fragrant plants such as peppermint, schizonepeta in its shell, but it has been mainly to have utilized its medical value, and composition is single, and produce an effect is not obvious.
Summary of the invention
The present invention is directed to existing deficiency provides a kind of preparation method of aromatic plant chocolate.
The present invention realizes above-mentioned purpose by the following method.
A kind of preparation method of fragrant sweet osmanthus chocolate is characterized in that:
(1) extraction of sweet osmanthus active ingredient: sweet osmanthus is cleaned up, microwave drying 5min, ultramicro grinding to particle diameter is the 15-20 micron; After the mass ratio that sweet osmanthus powder and water are pressed 1:10-1:15 mixes in the hot water of 55-58 ℃ ultrasonic lixiviate 1-2 hour, the extract heating is concentrated that relative density is the thick medicinal extract of 0.75-0.98, add 95% ethanol in thick medicinal extract, standing, get supernatant, decompression recycling ethanol, the dry powder that gets, standby;
(2) gained powder in step (1) is mixed with other composition, make aromatic plant chocolate sauce after correct grinding, refining, temperature adjustment;
(3) be coated with the clothing moulding: the chocolate cream of step (2) gained is sent into is coated with the clothing forming machine, be coated with clothing, cooling after, get product;
Described ratio is comprised of the composition of following weight ratio: sweet osmanthus 35-45 part;
The composition that described other compositions are following weight ratio forms: 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, 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, technique is simple, easy to operate, nutritious, mouthfeel is good, is of value to the healthy of people.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment, and following each embodiment only is used for explanation the present invention, to not restriction of the present invention.
Embodiment one
A kind of preparation method of fragrant sweet osmanthus chocolate is characterized in that:
(1) extraction of sweet osmanthus active ingredient: sweet osmanthus is cleaned up, microwave drying 5min, ultramicro grinding to particle diameter is the 15-20 micron; After the mass ratio that sweet osmanthus powder and water are pressed 1:10-1:15 mixes in the hot water of 55-58 ℃ ultrasonic lixiviate 1-2 hour, the extract heating is concentrated that relative density is the thick medicinal extract of 0.75-0.98, add 95% ethanol in thick medicinal extract, standing, get supernatant, decompression recycling ethanol, the dry powder that gets, standby;
(2) gained powder in step (1) is mixed with other composition, make aromatic plant chocolate sauce after correct grinding, refining, temperature adjustment;
(3) be coated with the clothing moulding: the chocolate cream of step (2) gained is sent into is coated with the clothing forming machine, be coated with clothing, cooling after, get product;
Described ratio is comprised of the composition of following weight ratio: sweet osmanthus 35-45 part;
The composition that described other compositions are following weight ratio forms: 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 preparation method of a sweet osmanthus chocolate is characterized in that:
(1) extraction of sweet osmanthus effective ingredient: sweet osmanthus is cleaned up, microwave drying 5min, ultramicro grinding to particle diameter is the 15-20 micron; After the mass ratio that sweet osmanthus powder and water are pressed 1:10-1:15 mixes in the hot water of 55-58 ℃ ultrasonic lixiviate 1-2 hour, the extract heating is concentrated that relative density is the thick medicinal extract of 0.75-0.98, add 95% ethanol in thick medicinal extract, standing, get supernatant, decompression recycling ethanol, the dry powder that gets, standby;
(2) gained powder in step (1) is mixed with other composition, make the sweet osmanthus chocolate cream after correct grinding, refining, temperature adjustment;
(3) be coated with the clothing moulding: the chocolate cream of step (2) gained is sent into is coated with the clothing forming machine, be coated with clothing, cooling after, get product;
Described sweet osmanthus is 35-45 part;
Described other composition is comprised of the composition of following weight ratio: 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 CN102613371A (en) | 2012-08-01 |
| CN102613371B true CN102613371B (en) | 2013-06-26 |
Family
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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 |
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| CN (1) | CN102613371B (en) |
Families Citing this family (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 |
Family Cites Families (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 |
| CN102178637B (en) * | 2011-05-10 | 2014-09-17 | 普绩 | Process for preparing purely natural edible fresh flower chocolate mask |
| CN102349593B (en) * | 2011-10-19 | 2013-02-13 | 唐梦云 | Osmanthus flower fruity ice cream and preparation method thereof |
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2012
- 2012-04-13 CN CN 201210107659 patent/CN102613371B/en not_active Expired - Fee Related
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| CN102613371A (en) | 2012-08-01 |
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