CN102823703A - Preparation method of composite purslane and black gingko centre filled chocolate - Google Patents
Preparation method of composite purslane and black gingko centre filled chocolate Download PDFInfo
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- CN102823703A CN102823703A CN 201210354425 CN201210354425A CN102823703A CN 102823703 A CN102823703 A CN 102823703A CN 201210354425 CN201210354425 CN 201210354425 CN 201210354425 A CN201210354425 A CN 201210354425A CN 102823703 A CN102823703 A CN 102823703A
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Abstract
The invention provides a preparation method of a composite purslane and black gingko centre filled chocolate. The filled chocolate has the features of a regular original chocolate. Moreover, a core component is formed by extracting and concentrating the purslane, mulberry leaves, and rhizoma polygonati to obtain a concentrated liquid material and then immersing the dry black gingko centre in the concentrated liquid material, and the molten chocolate and the core component with a content of 30-70 wt%, are processed by coating, shaping, cooling and hardening, so as to produce the finished products. The filled chocolate not only meets the demands of customers for chocolate products, but also reinforces the functionality demand of the chocolate products, and the physiological regulation is reinforced when the patients with arteriosclerosis, hyperlipemia, and hyperglycemia eat the chocolates, and the beneficial health care effect is exerted, and simultaneously the memory improvement, immunity reinforcement, anti-aging, and oxidation resistance health care efficacies are obtained. The composite purslane, black gingko centre filled chocolate is a health care type health food with special flavor.
Description
Technical field
The present invention relates to food processing field, relate in particular to the preparation method of the black food containing gingko almond chocolate cream of a kind of compound purslane.
Background technology
Chocolate as a kind of healthy leisure food, gift and the consumer goods of chocolate product as fashion are selected in Along with people's growth in the living standard, increasing consumption.Chocolate is the transliteration of English chocoLate, has another name called chocolate, and being one type is the special confectionery that contains of basic composition with the cocoa bean goods, and delicate mouthfeel is lubricated, and special fragrance is arranged, and caloric value is very high.The characteristic that chocolate is different from other candies is the brown outward appearance of light; Its dissimilar chocolate is of different shades; The height of cocoa component content is different and different to the shade of chocolate; That common chocolate has is brown, white and black are chocolate, also has each manufacturer to use cocoa power, cream, sugared chocolate as feedstock production etc. according to oneself select materials simultaneously.Chocolate is of a great variety, and raw material composition and processing technology are pressed in its classification, can divide two big types of plain chocolate and chocolates; And plain chocolate can be divided into three kinds of different kinds by its different material composition with production technology; The vanilla chocolate that is brown or dark brown color and luster like appearance; Have milk chocolate and above two kinds of chocolates brown or that light brown is damp and be the basic characteristic plain chocolate (like white chocolate, coffee chocolate, black tea chocolate, fruit taste chocolate etc.) for preparing; Make it to form the plain chocolate that is rich in flavour and characteristic, have difformity and special favor, enriched people's demand.
Chocolate is to utilize various candies, kernel etc. as fuse, adopts the different process method, covers dissimilar and plain chocolate kind, like chocolate cream (like whisky heart chocolate, sugared heart chocolate etc.).Nut chocolate is to use various kernels, mixes mutually with plain chocolate with certain proportion, processes chocolate and polishing chocolate such as row, piece, grain (like almond, peanut, fibert) with watering mold forming.That chocolate contains is higher fatty acid, high protein, high sugar and high heat, and the fusing point of its main component cocoa butter also contains the material of abundant vitamin and excitor nerves such as micro-theobromine, caffeine near people's body temperature in cocoa bean.In process,, make its emulsibility and good look, fragrance, so chocolate has the nutritive value of height, and be easy to digest and assimilate with height owing to repeatedly grind to form particulate.
In the prior art; Though chocolate production technology is ripe, designs and varieties are more, because sugar content is high, heat is big; A large amount of dietetic chocolates be prone to blood sugar raise, fat and limited adaptation population and sales volume; It can also be seen that from the product of market sale it is more to produce at present the chocolate product of pursuing the characteristic local flavor, to functionalization with to have the chocolate product that people are played a role in health care very few; The chocolate product that exploitation has functionalization, health should be the target of future development, can have vast market prospect.Chinese patent CN 100577024C discloses " chocolate cream of antierythrite " and has had characteristics such as taste is salubrious, throat-clearing lung-moistening; Overcome the sweet deficiency that is prone to cause problems such as throat discomfort, blood sugar rising after greasy, edible of chocolate mouthfeel in the prior art; Its center material can be any kernel, dry fruit (like almond, shelled peanut, pine nut, walnut kernel), is characterized in constituting chocolate cream by heart material and sweet shell.
Along with the demand of chocolate in China market constantly increases; Can the elite composition of Chinese herbal medicine be fused in the chocolate product; Can make this product functionization, seriation; For compatriots' health obtains useful health-care efficacy in the dietetic chocolate product, will be the chocolate product direction of market development at home undoubtedly, Chinese herbal medicine is that the soul of China's medical science is precious; The Chinese herbal medicine with the active effect of biological function that can medicinally can eat again combines to prepare characteristic with chocolate; The health chocolate product that the disease-prevention health function of being healthy and strong is arranged again will make chocolate variation at local flavor, functional diversities and satisfies the demand of more consumers, also can have more vast market prospect.
Summary of the invention
The preparation method who the purpose of this invention is to provide the black food containing gingko almond chocolate cream of a kind of compound purslane; This chocolate cream removes has the chocolate characteristic of conventional original flavor; Increase purslane, mulberry leaf, sealwort again through extracting the core material composition of processing with black food containing gingko almond; Both having satisfied the demand of people to chocolate product, and can strengthen the functional requisite of chocolate product again, is a kind of desirable health food.
Technical scheme of the present invention realizes by following method:
The preparation method of the black food containing gingko almond chocolate cream of a kind of compound purslane is characterized in that this preparation method may further comprise the steps:
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150-300 minute of 70 ℃ of-80 ℃ of drying rooms of temperature control to; Measured moisture content is at 2%-3%; Take out cooling, pack, preserve subsequent use 4-6 ℃ of following environment temperature with food bag;
Step (two): select high-quality purslane 25g-50g, mulberry leaf 25g-50g, sealwort 25g-50g and clean, microwave drying, pulverizing are 50 orders-60 order powder;
Step (three): the powder in the step (two) is added pure water boil extraction 3 times, add 15-20 times of water gaging first and soak 7.0-8.0h, heated and boiled is extracted 2.5h-3.5h; Add for the second time 5 times of amount pure water heated and boiled and extract 1.5h-2.5h, add 3 times of amount pure water heated and boiled for the third time and extract 1.0h-2.0h, merge extract; Filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, filtrating with the smart filter of 0.45 μ m miillpore filter, must be filtrated again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%-75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5-1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the impregnation process secondary; The vacuum of finding time for the first time is 0.98-1.02Mpa, and retention time 80-120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98-1.02Mpa, and retention time 40-60min is after treating slowly to abolish vacuum; Continue dipping 6h-8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain; Microwave drying, making water content is 3%-5%, promptly gets the black food containing gingko almond core material of compound purslane;
Step (six): the black food containing gingko almond core material of the compound purslane in chocolate that will melt and the step (five) is pressed core material content 30%-70%; Send into and be coated with in the clothing make-up machine; After being coated with clothing moulding, hardening by cooling, promptly get the black food containing gingko almond chocolate cream finished product of compound purslane.
The preparation method of the black food containing gingko almond chocolate cream of a kind of compound purslane of the present invention can also comprise Tea Polyphenols 0.15-0.3% in the concentrate material in its step (four).
The preparation method of the black food containing gingko almond chocolate cream of a kind of compound purslane of the present invention can also comprise L-arabinose 0-25% in the concentrate material in its step (four).
According to the present invention, " % " among the present invention is percentage by weight.
A kind of compound purslane of the present invention is deceived the food containing gingko almond chocolate cream, also can make laminarly, and its characteristic is that also the preparation method of the black food containing gingko almond chocolate cream of this laminar compound purslane comprises the steps:
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150-300 minute of 70 ℃ of-80 ℃ of drying rooms of temperature control to; Measured moisture content is at 2%-3%; Take out cooling, pack, preserve subsequent use 4-6 ℃ of following environment temperature with food bag;
Step (two): select high-quality purslane 25g-50g, mulberry leaf 25g-50g, sealwort 25g-50g and clean, microwave drying, pulverizing are 50 orders-60 order powder;
Step (three): the powder in the step (two) is added pure water boil extraction 3 times, add 15-20 times of water gaging first and soak 7.0-8.0h, heated and boiled is extracted 2.5h-3.5h; Add for the second time 5 times of amount pure water heated and boiled and extract 1.5h-2.5h, add 3 times of amount pure water heated and boiled for the third time and extract 1.0h-2.0h, merge extract; Filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, filtrating with the smart filter of 0.45 μ m miillpore filter, must be filtrated again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%-75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5-1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the impregnation process secondary; The vacuum of finding time for the first time is 0.98-1.02Mpa, and retention time 80-120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98-1.02Mpa, and retention time 40-60min is after treating slowly to abolish vacuum; Continue dipping 6h-8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain, microwave drying, making water content is 8%-10%; With the drum extruder material is pressed into the thin slice of uniformity again, cut into different sizes and shape as required after, carry out drying again; Making water content is 3%-5%, promptly gets the black food containing gingko almond sheet core material of compound purslane;
Step (six): the black food containing gingko almond sheet core material of the compound purslane in chocolate that will melt and the step (five) is pressed sheet core material 30%-70%; Send into and be coated with in the clothing make-up machine; After being coated with clothing moulding, hardening by cooling, promptly get the black food containing gingko almond sheet chocolate cream finished product of compound purslane.
The preparation method of the black food containing gingko almond sheet chocolate cream of a kind of compound purslane of the present invention can also comprise Tea Polyphenols 0.15-0.3% in the concentrate material in its step (four).
The preparation method of the black food containing gingko almond sheet chocolate cream of a kind of compound purslane of the present invention can also comprise L-arabinose 0-25% in the concentrate material in its step (four).
According to the present invention, " % " among the present invention is percentage by weight.
A kind of compound purslane of the present invention is deceived the food containing gingko almond chocolate cream; Select known chocolate product material as basic shell material; The concentrated material that extracts with warps such as purslane, mulberry leaf, sealworts is that the main function material composition is processed core with the black food containing gingko almond of fermentation; And the collaborative and humidification of each active ingredient; Enable to play useful health-care effect from the cuisines of dietetic chocolate, strengthening physiological regulation function to the people that suffer from artery sclerosis, hyperlipidemia, hyperglycaemia in essence, have simultaneously improve memory, prolong aging, the health-care efficacy of anti-oxidant, enhance immunity power.
The black food containing gingko almond of fermentation, be by clean food containing gingko almond after the zymotic fluid fermentation of lactic acid bacteria preparation, the black food containing gingko almond that in specified temp and humidity and environment, lets its spontaneous fermentation form again; This preparation method's technical maturity, and application national patent (CN102318847A) form batch process by ginkgo source, Xuzhou bioengineering Co., Ltd; The sharpest edges of this product are effectively transformed through the nutriment that makes food containing gingko almond behind the lactobacillus-fermented, improve the content of its amino acid and reduced sugar, have effectively promoted the nutritional quality of food containing gingko almond; The black food containing gingko almond total amino acid content of fermentation has improved 76.04% before the fermentation; Total sugar content is 46.24%, and food containing gingko almond by fermentation is more conducive to absorption of human body, has improved the oxidation resistance of food containing gingko almond simultaneously; Anti-immunocompetence strengthens; At food containing gingko almond high temperature self sweat when long, reduce effectively or remove the alkyl phenols component in the kernel, the intoxicating phenomenon that reduces and avoid too much causing because of edible; Make the safe edible of food containing gingko almond and the nutrition and the effect of performance food containing gingko almond obtain guarantee; The black food containing gingko almond moisture of fermentation for the application of further expanding ginkgo nut provides convenience, also provides the raw material basis for product of the present invention 45～55%.
Purslane is the dry aerial parts of portulacaceous plant purslane Portalaca oleracea L..Function: clearing heat and detoxicating, cooling blood and hemostasis ends dysentery.Be used for toxic-heat and blood stasis, the carbuncle furunculosis that swells, wet malignant boil, erysipelas, snake bite and insect sting is had blood in stool, metrostaxis.Modern pharmacological research: these article have resisting pathogenic microbes, immunity strengthens and effect (" Chinese Pharmacopoeia dispensing information "---prepared slices of Chinese crude drugs volume, version 282-283 page or leaf in 2010) such as hypoglycemic, reducing blood lipid.It is introduced these article pharmacological research: has antibiotic, antimycotic, antivirus action; The bronchial smooth muscle relaxation effect; Effect for reducing blood fat; Anti-aging effects; Immunological enhancement.Modern clinical be usually used in hypertension, atherosclerotic, coronary heart disease and treatment of diabetes (the Jia Gongfu chief editor, clinical medicine newly uses coupling complete works of, the People's Health Publisher, December in 2006 the 2nd edition 771-772 page or leaf).
Mulberry leaf are the dried leaves of moraceae plants mulberry Morus alba L..Has dispelling wind and heat from the body, clearing away the lungheat and moisturizing, the function of clearing liver and improving vision.Be used for anemopyretic cold, lung-heat type cough, dizzy headache, hot eyes is dim-sighted.Modern pharmacological research confirms to have anti-inflammatory, anticoagulation, hypoglycemic, hypotensive, anti-oxidant, anti allergic reaction and fatigue-resisting function (" Chinese Pharmacopoeia clinical application notice (prepared slices of Chinese crude drugs volume) " version in 2010,129-130 page or leaf).
Sealwort is the dry rhizome of liliaceous plant sealwort (Polygonatum sibiricum), China's successive dynasties with sealwort for prolonging old and feeble medicine.Be the plant resources of integration of drinking and medicinal herbs by the health ministry approval.Compendium of Material Medica is claimed " mend all void, end fever and chills, the replenishing essence marrow "." new compilation of materia medica " claimed " flat filling blood and moisten "." Mingyi Bielu " claimed, sealwort " tonifying middle-Jiao and Qi, for a long time clothes make light of one's life by commiting suicide prolong life not hungry ".Draw " angle sesame grass warp " cloud according to Li Shizhen (1518-1593 A.D.) again: " beneficial gas during sealwort is wide, it is good that the five internal organs are transferred, muscle sufficiency, marrow is strong, and its power increases doubly, and not old for many years, color is obvious, the blackening of turning white, dedentition is more living ... ".Its chemical composition mainly contains polysaccharide: sealwort compound sugar A, B, C etc.; Saponin component: huangjinoside A, B, new bus draw time diosgenin A-3-O-β-lycotetraose glycosides, Dioscin, and digitalis glycoside pulls out the chinaroot greenbrier saponin(e, asiaticosid, madecassoside etc.; Flavones ingredient: celery flavine etc.Modern pharmacological research shows, sealwort has that the immunity of raising, antifatigue, raising are remembered, effect such as anti-oxidant.
Tea Polyphenols, pharmacological research confirms: (1) has antioxygenic property and Green Tea Extract ability, and is anti-ageing, stops lipid peroxidation; (2) hemangiectasis, improve microcirculation, reduce platelet aggregation property, improve hemorheology status, strengthen the heart, brain supply of blood flow; (3) reducing blood lipid, hypoglycemic, prevent and treat hypertension and antiatherosclerosis; (4) antitumor, anti-sudden change, anti-curing cancers; (5) anti-inflammation; (6) health-care effect; (7) hepatoprotective effect; (8) antiallergic action; (9) immunoregulation effect (Jia Gongfu chief editor, clinical medicine is newly used coupling complete works of (the 2nd edition), People's Health Publisher in December, 2006,1107 pages).Tea Polyphenols remove have anti-oxidant, anti-sudden change, biological functions such as anticancer change, anti-ageing, removing free radical, hypotensive and cholesterol; In functional food, using as antioxidant, anticorrisive agent has anti-oxidant, anti-corrosive fresh-keeping, protects look, protects vitamin, removes peculiar smell, improves the function of flavour of food products; In addition; Tea Polyphenols also has good bacteriostasis, and the application in product of the present invention is with playing good health care synergy and to the guaranteeing role of product quality.
The L-arabinose is the five carbon atoms sugar that from corncob stalk, pericarp hemicellulose, extracts, separates and obtain, the arabinose that is otherwise known as, and its sugariness is the half the of sucrose; L-arabinose itself is difficult to absorbed by alimentary canal; Even long-term eating can not have toxicity to human body to the health deleterious impact yet, the part that is not used in vivo can be discharged metabolism and the absorption that suppresses sucrose from urine; Therefore auxiliary blood sugar reducing function is arranged; The L-arabinose is as a kind of sugar low in calories, can suppress to raise because of taking in the blood sugar that sucrose causes, and prevention and the treatment disease relevant with hyperglycaemia played the effect of assistant hypoglycemic; Can reach the effect that reduces blood sugar through the absorption of the sucrose in the high fat high-carbonhydrate diet of effective inhibition; Can reduce and stable blood glucose value, thereby play protection and repairing pancreas, the effect of prevention diabetes.The change effect of skeletal muscle fibre composition of L-arabinose influences the growth of stomach fat tissue through the domination glycolysis to glycosyloxyization, and the change of this muscle fibre ratio has the effect that improves type II diabetes and obesity.It is to suppress sucrase active in the human small intestine that the L-arabinose acts on the most significantly, thereby regulates the excessive absorption of human body to sucrose, and it can also activate, breed beneficial bacterium in enteron aisle simultaneously; Improve metabolic function; Can regulate blood sugar, blood fat and minimizing fat accumulation, make it good, also have combing skeletal muscle in addition in the application prospect of aspects such as fat-reducing, control diabetes; Effects such as sterilizing oral; The L-arabinose has solved the contradiction that not only keeps the health of sweet taste but also green health, and the L-arabinose has that hypoglycemic is protected kidney, relaxed bowel, a toxin-expelling and face nourishing, beauty and skin care; Regulate effects such as blood sugar, the fat fat-reducing of dispelling, be widely used in the specific crowd of " three high surpass " abroad as raw material.In May, 2008, the L-arabinose is " new resource food " by the health ministry approval.
Chocolate cream of the present invention compared with prior art has following beneficial effect:
(1) cooperates with the extraction material of the purslane with functional component, mulberry leaf, sealwort with the black food containing gingko almond of the fermentation of processing through fermentation; Can bring into play the medicinal efficacy of its active ingredient better; The people that suffer from artery sclerosis, hypertension, hyperlipidemia, hyperglycaemia are had good physiology regulate and health-care effect, have anti-oxidant, enhance immunity power, anti-ageing and improve the action and efficacy of memory simultaneously.
(2) with the technology of kinds of traditional Chinese medicines through water extract-alcohol precipitation; Extract its effective composition and deceive the food containing gingko almond core through vacuumizing to flood active ingredient to be distributed to equably to do to process in the black food containing gingko almond again; Unlikely and chocolate mixing and produce disagreeable taste; Can guarantee that more it incorporates the stability of active ingredient, has characteristic product.
(3) traditional Chinese medicine ingredients through water carry, alcohol precipitation; The medicinal material organic principle is fully extracted; Improve the effect of Chinese medicine in product, wherein in the leaching process repeatedly link filter, guarantee to extract the fine and closely woven degree of composition; The one, infiltration and evenly easily when being beneficial to the black food containing gingko almond core of preparation, the 2nd, guarantee exquisiteness, the lubricated mouthfeel of chocolate product after edible.
(4) can select the L-arabinose as sweetener to the needs of different crowd taste according to product; The L-arabinose can suppress because of taking in the blood sugar rising that sucrose causes; The disease that prevention and treatment are relevant with hyperglycaemia plays the effect of assistant hypoglycemic, so help diabetes patient; The L-arabinose can also activate in enteron aisle, breed beneficial bacterium simultaneously, improves metabolic function, can regulate blood sugar, blood fat and minimizing fat accumulation, so suitable obese people is edible; The L-arabinose has the effect of combing skeletal muscle, sterilizing oral in addition.
(5) the black food containing gingko almond chocolate cream of the compound purslane antioxygenic property and the anti-oxidation function that have compiled fermentation black food containing gingko almond, chocolate and Chinese medicine composition and Tea Polyphenols significantly improves; Its anti-immunocompetence, reducing blood lipid and the hypoglycemic and anti-ageing function of waiting for a long time are remarkable; Suitable mid-aged population is edible, and the people that are more suitable for suffering from diabetes are edible.
(6) the black food containing gingko almond core material mouthfeel of product of the present invention is soft, chews instant, is the popular food that integrates natural, green, cuisines, health, fashion, and is applicable to that more the crowd of all ages and classes section eats.Product of the present invention, novel, unique flavor, functional abundanter is the newtype in the chocolate food, is a kind of health healthy food of characteristic local flavor, market prospects are wide.
The specific embodiment
Below further the preparation method of the black food containing gingko almond chocolate cream of a kind of compound purslane is set forth through embodiment; But it is not a limitation of the present invention, to the professional and technical personnel; Any to change of the present invention, all will fall into protection scope of the present invention.
Embodiment 1
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 300 minutes of 70 ℃ of drying rooms of temperature control to, and measured moisture content takes out at 2%-3%, packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature;
Step (two): select high-quality purslane 50g, mulberry leaf 50g, sealwort 50g and clean, microwave drying, pulverizing are 50 order powder;
Step (three): the powder in the step (two) is added 20 times of amount pure water soak 8.0h, heated and boiled is extracted 3.5h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.5h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 2.0h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment, get supernatant, with 0.22 μ m filtering with microporous membrane; Recovered under reduced pressure alcohol; Add 3 gram Tea Polyphenols, be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary, and the vacuum of finding time for the first time is 1.02Mpa; Retention time 120min slowly abolishes vacuum then, and the vacuum of finding time for the second time is 0.98Mpa; Retention time 60min after treating slowly to abolish vacuum, continues dipping 8h; Make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up, drain; Microwave drying, making water content is 3%-5%, promptly gets the black food containing gingko almond core material of compound purslane;
Step (six): the compound purslane in chocolate that will melt and the step (five) is deceived the food containing gingko almond core material; Chocolate by weight percentage: core material=70:30 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 2
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150 minutes of 80 ℃ of drying rooms of temperature control to, and measured moisture content takes out at 2%-3%, packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature;
Step (two): select high-quality purslane 25g, mulberry leaf 25g, sealwort 25g and clean, microwave drying, pulverizing are 60 order powder;
Step (three): the powder in the step (two) is added 15 times of amount pure water soak 7.0h, heated and boiled is extracted 2.5h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 1.5h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 1.0h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 70%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment, get supernatant, with 0.22 μ m filtering with microporous membrane; Recovered under reduced pressure alcohol; Add 1.5 gram Tea Polyphenols, be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary, and the vacuum of finding time for the first time is 0.98Mpa; Retention time 100min slowly abolishes vacuum then, and the vacuum of finding time for the second time is 1.0Mpa; Retention time 40min after treating slowly to abolish vacuum, continues dipping 6h; Make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up, drain; Microwave drying, making water content is 3%-5%, promptly gets the black food containing gingko almond core material of compound purslane;
Step (six): the compound purslane in chocolate that will melt and the step (five) is deceived the food containing gingko almond core material; Chocolate by weight percentage: core material=30:70 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 3
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 260 minutes of 75 ℃ of drying rooms of temperature control to, and measured moisture content takes out at 2%-3%, packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature;
Step (two): select high-quality purslane 50g, mulberry leaf 25g, sealwort 25g and clean, microwave drying, pulverizing are 60 order powder;
Step (three): the powder in the step (two) is added 16 times of amount pure water soak 7.0h, heated and boiled is extracted 3.0h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.0h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 1.5h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 70%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment, get supernatant, with 0.22 μ m filtering with microporous membrane; Recovered under reduced pressure alcohol; Add 2 gram Tea Polyphenols and 200g L-arabinoses, be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.7 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary, and the vacuum of finding time for the first time is 0.99Mpa; Retention time 80min slowly abolishes vacuum then, and the vacuum of finding time for the second time is 1.01Mpa; Retention time 40min after treating slowly to abolish vacuum, continues dipping 6h; Make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up, drain; Microwave drying, making water content is 3%-5%, promptly gets the black food containing gingko almond core material of compound purslane;
Step (six): the compound purslane in chocolate that will melt and the step (five) is deceived the food containing gingko almond core material; Chocolate by weight percentage: core material=40:60 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 4
At the black food containing gingko almond of the fermentation of 45-55%, the drip pan of packing into is sent dry 300 minutes of the drying room of 70 ℃ of temperature controls to step (), records water content at 2%-3%, takes out, and packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature with water content;
Step (two): select high-quality purslane 40g, mulberry leaf 20g, sealwort 20g and clean, microwave drying, pulverizing are 50 order powder;
Step (three): the powder in the step (two) is added 18 times of amount pure water soak 7.5h, heated and boiled is extracted 3.0h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.0h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 1.0h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.8 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary, and the vacuum of finding time for the first time is 1.02Mpa; Retention time 80min slowly abolishes vacuum then, and the vacuum of finding time for the second time is 0.98Mpa; Retention time 60min after treating slowly to abolish vacuum, continues dipping 7h; Make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up, drain; Microwave drying, making water content is 3%-5%, promptly gets the black food containing gingko almond core material of compound purslane;
Step (six): the compound purslane in chocolate that will melt and the step (five) is deceived the food containing gingko almond core material; Chocolate by weight percentage: core material=50:50 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 5
At the black food containing gingko almond of the fermentation of 45-55%, the drip pan of packing into is sent dry 150 minutes of the drying room of 80 ℃ of temperature controls to step (), records water content at 2%-3%, takes out, and packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature with water content;
Step (two): select high-quality purslane 40g, mulberry leaf 30g, sealwort 30g and clean, microwave drying, pulverizing are 60 order powder;
Step (three): the powder in the step (two) is added 20 times of amount pure water soak 7.0h, heated and boiled is extracted 3.5h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.0h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 2.0h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 70%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment, get supernatant, with 0.22 μ m filtering with microporous membrane; Recovered under reduced pressure alcohol; Add 2.5 gram Tea Polyphenols and 150g L-arabinoses, be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.6 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary; The vacuum of finding time for the first time is 0.98Mpa, and retention time 120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98Mpa, and retention time 60min is after treating slowly to abolish vacuum; Continue dipping 6h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain, microwave drying, making water content is 8%-10%; Earlier material is pressed into the thin slice of uniformity, after cut growth 30mm, wide 20mm, the thick 2.5mm sheet, carries out drying more again with the drum extruder; Making water content is 3%-5%, promptly gets the black food containing gingko almond sheet core material of compound purslane;
Step (six): the compound purslane in chocolate that will melt and the step (five) is deceived food containing gingko almond sheet core material; Chocolate by weight percentage: core material=30:70 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 6
At the black food containing gingko almond of the fermentation of 45-55%, the drip pan of packing into is sent dry 260 minutes of the drying room of 75 ℃ of temperature controls to step (), records water content at 2%-3%, takes out, and packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature with water content;
Step (two): select high-quality purslane 30g, mulberry leaf 40g, sealwort 30g and clean, microwave drying, pulverizing are 55 order powder;
Step (three): the powder in the step (two) is added 15 times of amount pure water soak 8.0h, heated and boiled is extracted 3.0h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.0h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 1.5h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.8 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary; The vacuum of finding time for the first time is 0.99Mpa, and retention time 100min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.99Mpa, and retention time 50min is after treating slowly to abolish vacuum; Continue dipping 8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain, microwave drying, making water content is 8%-10%; Earlier material is pressed into the thin slice of uniformity with the drum extruder, again cut growth 60mm, wide 30mm, thick 3mm or be cut into long 25mm, wide 25mm, thick 5mm sheet after, carry out drying again; Making water content is 3%-5%, promptly gets the black food containing gingko almond sheet core material of compound purslane;
Step (six): the compound purslane in chocolate that will melt and the step (five) is deceived food containing gingko almond sheet core material; Chocolate by weight percentage: core material=60:40 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Claims (4)
1. a compound purslane is deceived the preparation method of food containing gingko almond chocolate cream, it is characterized in that this preparation method may further comprise the steps:
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150-300 minute of 70 ℃ of-80 ℃ of drying rooms of temperature control to; Measured moisture content is at 2%-3%; Take out cooling, pack, preserve subsequent use 4-6 ℃ of following environment temperature with food bag;
Step (two): select high-quality purslane 25g-50g, mulberry leaf 25g-50g, sealwort 25g-50g and clean, microwave drying, pulverizing are 50 orders-60 order powder;
Step (three): the powder in the step (two) is added pure water boil extraction 3 times, add 15-20 times of water gaging first and soak 7.0-8.0h, heated and boiled is extracted 2.5h-3.5h; Add for the second time 5 times of amount pure water heated and boiled and extract 1.5h-2.5h, add 3 times of amount pure water heated and boiled for the third time and extract 1.0h-2.0h, merge extract; Filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, filtrating with the smart filter of 0.45 μ m miillpore filter, must be filtrated again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%-75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5-1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the impregnation process secondary; The vacuum of finding time for the first time is 0.98-1.02Mpa, and retention time 80-120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98-1.02Mpa, and retention time 40-60min is after treating slowly to abolish vacuum; Continue dipping 6h-8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain; Microwave drying, making water content is 3%-5%, promptly gets the black food containing gingko almond core material of compound purslane;
Step (six): the black food containing gingko almond core material of the compound purslane in chocolate that will melt and the step (five) is pressed core material content 30%-70%; Send into and be coated with in the clothing make-up machine; After being coated with clothing moulding, hardening by cooling, promptly get the black food containing gingko almond chocolate cream finished product of compound purslane.
2. a compound purslane is deceived the preparation method of food containing gingko almond chocolate cream, and its characteristic is that also this preparation method may further comprise the steps:
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150-300 minute of 70 ℃ of-80 ℃ of drying rooms of temperature control to; Measured moisture content is at 2%-3%; Take out cooling, pack, preserve subsequent use 4-6 ℃ of following environment temperature with food bag;
Step (two): select high-quality purslane 25g-50g, mulberry leaf 25g-50g, sealwort 25g-50g and clean, microwave drying, pulverizing are 50 orders-60 order powder;
Step (three): the powder in the step (two) is added pure water boil extraction 3 times, add 15-20 times of water gaging first and soak 7.0-8.0h, heated and boiled is extracted 2.5h-3.5h; Add for the second time 5 times of amount pure water heated and boiled and extract 1.5h-2.5h, add 3 times of amount pure water heated and boiled for the third time and extract 1.0h-2.0h, merge extract; Filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, filtrating with the smart filter of 0.45 μ m miillpore filter, must be filtrated again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%-75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5-1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the impregnation process secondary; The vacuum of finding time for the first time is 0.98-1.02Mpa, and retention time 80-120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98-1.02Mpa, and retention time 40-60min is after treating slowly to abolish vacuum; Continue dipping 6h-8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain, microwave drying, making water content is 8%-10%; With the drum extruder material is pressed into the thin slice of uniformity again, cut into different sizes and shape as required after, carry out drying again; Making water content is 3%-5%, promptly gets the black food containing gingko almond sheet core material of compound purslane;
Step (six): the black food containing gingko almond sheet core material of the compound purslane in chocolate that will melt and the step (five) is pressed sheet core material 30%-70%; Send into and be coated with in the clothing make-up machine; After being coated with clothing moulding, hardening by cooling, promptly get the black food containing gingko almond sheet chocolate cream finished product of compound purslane.
3. according to the preparation method of claim 1, it is characterized in that also comprising Tea Polyphenols 0.15-0.3% in the concentrate material in the step (four) with the black food containing gingko almond chocolate cream of 2 described a kind of compound purslanes.
4. according to the preparation method of claim 1, it is characterized in that also comprising L-arabinose 0-25% in the concentrate material in the step (four) with the black food containing gingko almond chocolate cream of 2 described a kind of compound purslanes.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116057A (en) * | 2013-04-26 | 2014-10-29 | 中国航天员科研训练中心 | Dried portulaca oleracea L. leaf product and processing method thereof |
| CN105795071A (en) * | 2016-03-29 | 2016-07-27 | 颍上县好圆食品有限公司 | Egg yolk brain strengthening chocolate |
| CN110313534A (en) * | 2019-08-08 | 2019-10-11 | 北京惠通雅轩科技有限公司 | A kind of cocoa butter chocolate accessory formula and preparation method thereof |
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2012
- 2012-09-22 CN CN 201210354425 patent/CN102823703A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116057A (en) * | 2013-04-26 | 2014-10-29 | 中国航天员科研训练中心 | Dried portulaca oleracea L. leaf product and processing method thereof |
| CN105795071A (en) * | 2016-03-29 | 2016-07-27 | 颍上县好圆食品有限公司 | Egg yolk brain strengthening chocolate |
| CN110313534A (en) * | 2019-08-08 | 2019-10-11 | 北京惠通雅轩科技有限公司 | A kind of cocoa butter chocolate accessory formula and preparation method thereof |
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Application publication date: 20121219 |