CN102669376A - Sunflower oil filled chocolate - Google Patents
Sunflower oil filled chocolate Download PDFInfo
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- CN102669376A CN102669376A CN2012101593999A CN201210159399A CN102669376A CN 102669376 A CN102669376 A CN 102669376A CN 2012101593999 A CN2012101593999 A CN 2012101593999A CN 201210159399 A CN201210159399 A CN 201210159399A CN 102669376 A CN102669376 A CN 102669376A
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- sunflower oil
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Abstract
The invention provides sunflower oil filled chocolate and belongs to the technical field of food machining. In order to adapt to requirements of diet health of middle-to-old-aged population, functional factors including linoleic acid and linolenic acid of sunflower oil and linseed oil can sufficiently express health-care effects; the formula of the sunflower oil filled chocolate comprises 45-55% of white granulated sugar, 5-20% of the sunflower oil, 3-12% of the linseed oil, 20-28% of cocoa powder, 15-20% of cocoa butter and 5-10% of sugar powder. The chocolate is suitable for health-care eating of middle-aged and aged people.
Description
Technical field:
The invention belongs to field of food, be specifically related to the production method with soybean of sunflower oil chocolate cream.
Background technology:
Sunflower oil is a kind of high-quality neutral edible oil, is rich in unrighted acid, and wherein the linoleic acid of needed by human accounts for 43-64%.Linoleic acid can reduce the serum cholesterol in the human body; Suppress blood vessel inner cholesterol deposition; Thereby help preventing cardiovascular and cerebrovascular disease, anti-doing sent out, fallen to send out, in recent years; Along with people's is goed deep into what linoleic acid was understood, and the exploitation of high linoleic acid health edible oil becomes grease processing and hot of research and development.Compare with soybean oil, peanut wet goods oil product, the unrighted acid in the sunflower oil is the highest.From its nutritional labeling, the contained linoleic acid of sunflower oil is an essential fatty acid, and helpful human body is regulated metabolism, protection blood pressure stabilization and reduced the effect of blood cholesterol, useful cardiovascular health; Simultaneously it also contains abundant active vitamin E, can the activation capillary, stimulate circulation, and anti-oxidant, keep young vigor.
CN01106094.8 linolic acid and linolenic acid capsule and method for making linolic acid and linolenic acid capsule and method for making thereof, the linolic acid and linolenic acid capsule effective component is: alpha-linolenic acid: linoleic acid=1: 2.5～6.3.Select that to contain linoleic acid be 74～84% safflower seed oil for use, contain the linseed oil and the medicinal vitamin E of alpha-linolenic acid 45～50%, by weight being 100: 169～338; Add the medicinal vitamin E of prescription gross weight 0.5～1.0%, make the effective component of medicine be: 1: 2.5～6.3, take this medicine; Reduce blood cholesterol, triglycerides, low-density lipoprotein, the effect of increasing high-density protein does not have influence to phosphatide; Prevention of arterial is atherosis, improves cardiovascular and cerebrovascular, enhance memory power.It is a kind of linoleic oil that is rich in that CN01128949.X is rich in linoleic miscella the present invention, belongs to a kind of synthetic edible oil fat, presses 9～27 parts of Qingxiangziyous by Qingxiangziyou and safflower oil, and the example of 0.9～1.3 part of ratio of safflower oil mixes.Owing to contain abundant palmitic acid, oleic acid, linoleic acid, acid and gamma-linolenic; Etc. multiple unrighted acid, overcome the problem that composition is single or content is not high in the existing grease, replenish required element to human body; And cost of material is low, be easy to obtain, and be a kind of desirable synthetic edible oil fat.It is a kind of linoleic oil that is rich in that CN01128947.3 is rich in linoleic oily the present invention, belongs to a kind of synthetic edible oil fat, presses Qingxiangziyou 0.9-20 part by Qingxiangziyou and sesame oil, and the example of 0.9～1.5 part of ratio of sesame oil mixes.Owing to contain abundant palmitic acid, oleic acid, linoleic acid, acid and gamma-linolenic; Etc. multiple unrighted acid, overcome the problem that composition is single or content is not high in the existing grease, replenish required element to human body; And cost of material is low, be easy to obtain, and be a kind of desirable synthetic edible oil fat.CN01128948.1 is rich in linoleic grease the present invention and is rich in linoleic grease for a kind of, belongs to a kind of synthetic edible oil fat, by Qingxiangziyou and walnut oil by 7～27: 1 mixed forms.Owing to contain abundant palmitic acid, oleic acid, linoleic acid, acid and gamma-linolenic; Etc. multiple unrighted acid, overcome the problem that composition is single or content is not high in the existing grease, replenish required element to human body; And cost of material is low, be easy to obtain, and be a kind of desirable synthetic edible oil fat.And the present invention pours into chocolate with sunflower oil, linseed oil is that the method for sunflower oil chocolate cream is not appeared in the newspapers.
Summary of the invention:
The sunflower oil chocolate cream belongs to food processing technology field.In order to adapt to mid-aged population diet health needs of persons; Making the function factor of sunflower oil linseed oil---linoleic acid, leukotrienes are given full play to health-care efficacy; Sunflower oil chocolate cream prescription is white granulated sugar 45%-55%, sunflower oil 5%--20%, linseed oil 3%--12%, cocoa power 20%--28% kilogram, cocoa butter 15%--20% Icing Sugar 5%--10%, and the suitable health care for the middle and old aged of this chocolate is edible.
Description of drawings: process chart
The specific embodiment
1. molding: prepare flour and talcum powder in 10: 3 ratios, mix after cure and remove the moisture cooling, print out the model that is semicircle sphere or bottle shape with die, make its spacing even, the depth is consistent.The powder simulation that cures is unsuitable long with the time that sugaring is separated by, and prevents that the powder dish from absorbing airborne moisture again, but can not therefore adopt hot powder molding, and temperature is high-leveled and difficult so that sugared crystallization can impel anti-sand on the contrary.
2. stir off: sugar cook is the key of making sunflower oil chocolate cream sugar, should grasp the amount of water when stirring off, sugar cook finally boil the optium concentration that temperature is a syrup, if it is too high finally to boil humidity, the candy batch that makes becomes hard candy fully, does not have wine to separate out; If it is on the low side finally to boil temperature, then, can not form sugar because of syrup is tender excessively.Boil confirming of temperature, should look the concrete condition of season, weather, process equipment each side and decide.When treating that the concentration of syrup is suitable, add sunflower oil, the linseed oil of prior mixing immediately, and pour into the model forming of 1 step at once.
3. irritate the mould insulation: when sunflower oil, when linseed oil adds syrup, irritate mould with being squeezed in nozzle while hot because of syrup temp is higher, its syrup flow must be slowly and evenly; Cover the flour that one deck cures above behind the filling mould; The talcum powder mixed powder is about 1 cm thick, and will irritating powder dish behind the mould again, to put into constant temperature be 35 ℃ moist closet; Left standstill 12 hours, and made it crystallization.
4. brush lightly powder and be coated with clothing: 3 steps are dug out candy batch in mould after irritating the sugared crystallization of mould lightly one by one, and brush off the powder that the candy batch surface is adhered to hairbrush; Be coated with chocolate mass then; The cocoa power, cocoa butter, the Icing Sugar that are about in the batching add low-grade fever, the fusion pulping, when cooling is starchiness slightly (near cooling but do not condense as yet) get the candy batch number and put into; Pull out immediately after the submergence, place on the paraffin paper dry.
5. cooling packing: the candy batch that 4 steps obtain can be packaged to be sunflower oil chocolate cream of the present invention after being cooled to room temperature.
Claims (1)
1. sunflower oil chocolate cream; It is characterized in that containing in this chocolate liquid refining sunflower oil, linseed oil; Be that the oily heart is chocolate; Its prescription is white granulated sugar 45%-55%, sunflower oil 5%--20%, linseed oil 3%--12%, cocoa power 20%--28% kilogram cocoa butter 15%--20% Icing Sugar 5%--10%, and its preparation technology is following:
1): prepare flour and talcum powder in 10: 3 ratios, mix after cure and remove the moisture cooling, print out the model that is semicircle sphere or bottle shape with die, make its spacing even, the depth is consistent.
2) stirring off is the key of making sunflower oil chocolate cream sugar, should grasp the amount of water when stirring off, sugar cook finally boil the optium concentration that temperature is a syrup, if it is too high finally to boil humidity, the candy batch that makes becomes hard candy fully, does not have wine to separate out; If it is on the low side finally to boil temperature, then, can not form sugar because of syrup is tender excessively.Boil confirming of temperature, should look the concrete condition of season, weather, process equipment each side and decide.When treating that the concentration of syrup is suitable, add sunflower oil, the linseed oil of prior mixing immediately, and pour into 1 at once) model forming of step.
3) irritate the mould insulation: when sunflower oil, linseed oil add 2 step syrup, irritate mould with being squeezed in nozzle while hot because of syrup temp is higher, its syrup flow must be slowly and evenly; Cover the flour that one deck cures above behind the filling mould; The talcum powder mixed powder is about 1 cm thick, and will irritating powder dish behind the mould again, to put into constant temperature be 35 ℃ moist closet; Left standstill 12 hours, and made it crystallization.
4) be coated with clothing: with 3) after step irritates the sugared crystallization of mould, in mould, lightly candy batch is dug out one by one, and brush off the powder that the candy batch surface is adhered to hairbrush; Be coated with chocolate mass then; The cocoa power, cocoa butter, the Icing Sugar that are about in the batching add low-grade fever, the fusion pulping, when cooling is starchiness slightly (near cooling but do not condense as yet) get the candy batch number and put into; Pull out immediately after the submergence, place on the paraffin paper dry.
5) cooling packing: can be packaged to be sunflower oil chocolate cream of the present invention after 4) candy batch that obtains of step is cooled to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101593999A CN102669376A (en) | 2012-05-21 | 2012-05-21 | Sunflower oil filled chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101593999A CN102669376A (en) | 2012-05-21 | 2012-05-21 | Sunflower oil filled chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102669376A true CN102669376A (en) | 2012-09-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101593999A Pending CN102669376A (en) | 2012-05-21 | 2012-05-21 | Sunflower oil filled chocolate |
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| Country | Link |
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| CN (1) | CN102669376A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410649A (en) * | 2017-07-31 | 2017-12-01 | 河南洛阳红牡丹产业研发有限公司 | A kind of preparation method of peony seed oil sweets with centre |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87104646A (en) * | 1987-07-04 | 1988-01-06 | 陈宗文 | Method for making multi-center chocolate bonbon |
| CN1030858A (en) * | 1987-07-31 | 1989-02-08 | 格哈德·E·福尔 | The method for production of wafer products filled by liquid |
| CN102125149A (en) * | 2010-12-30 | 2011-07-20 | 杭州秀山美地农业科技有限公司 | Compound type chocolate |
| WO2012039336A1 (en) * | 2010-09-24 | 2012-03-29 | 株式会社ロッテ | Method for producing chocolate with filling and chocolate produced thereby |
-
2012
- 2012-05-21 CN CN2012101593999A patent/CN102669376A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87104646A (en) * | 1987-07-04 | 1988-01-06 | 陈宗文 | Method for making multi-center chocolate bonbon |
| CN1030858A (en) * | 1987-07-31 | 1989-02-08 | 格哈德·E·福尔 | The method for production of wafer products filled by liquid |
| WO2012039336A1 (en) * | 2010-09-24 | 2012-03-29 | 株式会社ロッテ | Method for producing chocolate with filling and chocolate produced thereby |
| CN102125149A (en) * | 2010-12-30 | 2011-07-20 | 杭州秀山美地农业科技有限公司 | Compound type chocolate |
Non-Patent Citations (1)
| Title |
|---|
| 谢元: "夹心巧克力的生产工艺技术", 《食品工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410649A (en) * | 2017-07-31 | 2017-12-01 | 河南洛阳红牡丹产业研发有限公司 | A kind of preparation method of peony seed oil sweets with centre |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120919 |