CN102894160A - Bee pollen chocolate and its preparation method - Google Patents
Bee pollen chocolate and its preparation method Download PDFInfo
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- CN102894160A CN102894160A CN 201110209857 CN201110209857A CN102894160A CN 102894160 A CN102894160 A CN 102894160A CN 201110209857 CN201110209857 CN 201110209857 CN 201110209857 A CN201110209857 A CN 201110209857A CN 102894160 A CN102894160 A CN 102894160A
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- chocolate
- pollen
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- temperature adjustment
- cocoa
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Abstract
The invention provides a bee pollen chocolate and its preparation method. The bee pollen chocolate comprises 12 parts of a coca liquid, 10 parts of pollen, 42 parts of white granulated sugar, 28 parts of cocoa butter, 2 parts of lecithin, 10 parts of a milk solid, and a tiny amount of salt. The bee pollen chocolate has the advantages of shine and soft appearance and color, solid structure, fine and lubricant mouthfeel, beautiful and mellow taste, and specific chocolate flavor.
Description
Technical field
The present invention relates to a kind of Bee Pollen chocolate and preparation method thereof, belong to the Food Engineering Development field.
Background technology
Flowers various in style, strong adaptability, resource are very abundant, and the general no pesticide grown of flower class plant, can do not polluted, be a kind of non-harmful high-quality pollution-free food raw material, through scientific verification, contain 20 several amino acids in the fresh flower, 16 kinds of vitamins, 27 kinds of trace elements, the artificial pollen that refines or gathered by honeybee from flowers, the eatable cosmetics of being known as.
Although pollen has very high nutritive value and economic worth, the exploitation degree is still lower at present.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, a kind of Bee Pollen chocolate and preparation method thereof is provided.
Bee Pollen of the present invention is chocolate, comprises following ingredients: 12 parts of cocoa liquors, 10 parts of pollen, 42 parts of white granulated sugars, 28 parts of cocoa butters, 2 parts in lecithin, 10 parts of milk solids, salt trace.
The preparation method of Bee Pollen chocolate of the present invention comprises the following steps:
1) preliminary treatment: cocoa liquor, cocoa butter can be in jacketed pan heat fused, fusion temperature is 60 degrees centigrade, white granulated sugar, pollen powder in pulverizer becomes the powdery of certain fineness;
2) mix correct grinding: powdered sugar, pollen, one of milk powder are joined in the cocoa sauce after the fusing, in strecker, finish grind, be ground to fineness and reach 20 microns;
3) refining: the sauce behind the correct grinding, add lecithin refining in conche, refining time is 24-27 hour, refining temperature is 55 degrees centigrade;
4) temperature adjustment: carry out temperature adjustment with the temperature adjustment cylinder, pollen chocolate temperature adjustment temperature is 29-30 degree centigrade;
5) water mold forming: with the pollen chocolate sauce after the temperature adjustment, according to required form specification separately, sauce is poured into, shake down then, when the chocolate catsup solidification forming, the surface is bright when glossy, can deviate from from the steamed bun tool;
6) packing: choose broken defective package.
The chocolate appearance luster light of Bee Pollen of the present invention is soft, organizes solidly, and delicate mouthfeel is lubricated, and is delicious mellow, has chocolate peculiar taste.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described in further detail.
Embodiment 1
The Bee Pollen of present embodiment is chocolate, comprises following ingredients: cocoa liquor 12kg, pollen 10kg, white granulated sugar 42kg, cocoa butter 28kg, lecithin 2kg, milk solids 10kg, salt trace.
The preparation method of the Bee Pollen chocolate of present embodiment comprises the following steps:
1) preliminary treatment: cocoa liquor, cocoa butter can be in jacketed pan heat fused, fusion temperature is 60 degrees centigrade, white granulated sugar, pollen powder in pulverizer becomes the powdery of certain fineness;
2) mix correct grinding: powdered sugar, pollen, one of milk powder are joined in the cocoa sauce after the fusing, in strecker, finish grind, be ground to fineness and reach 20 microns;
3) refining: the sauce behind the correct grinding, add lecithin refining in conche, refining time is 24-27 hour, refining temperature is 55 degrees centigrade;
4) temperature adjustment: carry out temperature adjustment with the temperature adjustment cylinder, pollen chocolate temperature adjustment temperature is 29-30 degree centigrade;
5) water mold forming: with the pollen chocolate sauce after the temperature adjustment, according to required form specification separately, sauce is poured into, shake down then, when the chocolate catsup solidification forming, the surface is bright when glossy, can deviate from from the steamed bun tool;
6) packing: choose broken defective package.
Claims (2)
1. a Bee Pollen chocolate is characterized in that, comprises following ingredients: 12 parts of cocoa liquors, 10 parts of pollen, 42 parts of white granulated sugars, 28 parts of cocoa butters, 2 parts in lecithin, 10 parts of milk solids, salt trace.
2. the preparation method of a Bee Pollen chocolate is characterized in that, comprises the following steps:
1) preliminary treatment: cocoa liquor, cocoa butter can be in jacketed pan heat fused, fusion temperature is 60 degrees centigrade, white granulated sugar, pollen powder in pulverizer becomes the powdery of certain fineness;
2) mix correct grinding: powdered sugar, pollen, one of milk powder are joined in the cocoa sauce after the fusing, in strecker, finish grind, be ground to fineness and reach 20 microns;
3) refining: the sauce behind the correct grinding, add lecithin refining in conche, refining time is 24-27 hour, refining temperature is 55 degrees centigrade;
4) temperature adjustment: carry out temperature adjustment with the temperature adjustment cylinder, pollen chocolate temperature adjustment temperature is 29-30 degree centigrade;
5) water mold forming: with the pollen chocolate sauce after the temperature adjustment, according to required form specification separately, sauce is poured into, shake down then, when the chocolate catsup solidification forming, the surface is bright when glossy, can deviate from from the steamed bun tool;
6) packing: choose broken defective package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110209857 CN102894160A (en) | 2011-07-26 | 2011-07-26 | Bee pollen chocolate and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110209857 CN102894160A (en) | 2011-07-26 | 2011-07-26 | Bee pollen chocolate and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102894160A true CN102894160A (en) | 2013-01-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110209857 Pending CN102894160A (en) | 2011-07-26 | 2011-07-26 | Bee pollen chocolate and its preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN102894160A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783235A (en) * | 2014-02-24 | 2014-05-14 | 贵州独山石牛食品有限责任公司 | Purple potato chocolate and preparation method thereof |
| CN104126673A (en) * | 2013-05-03 | 2014-11-05 | 丰益(上海)生物技术研发中心有限公司 | Peanut oil body composition and application thereof |
| CN104322845A (en) * | 2014-09-28 | 2015-02-04 | 尹渭元 | Pollen yellow chocolate |
| CN105230907A (en) * | 2015-10-19 | 2016-01-13 | 张春 | Chocolate having effects of tonifying lung and benefitting spleen |
-
2011
- 2011-07-26 CN CN 201110209857 patent/CN102894160A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126673A (en) * | 2013-05-03 | 2014-11-05 | 丰益(上海)生物技术研发中心有限公司 | Peanut oil body composition and application thereof |
| CN103783235A (en) * | 2014-02-24 | 2014-05-14 | 贵州独山石牛食品有限责任公司 | Purple potato chocolate and preparation method thereof |
| CN103783235B (en) * | 2014-02-24 | 2016-04-27 | 贵州独山石牛食品有限责任公司 | A kind of purple sweet potato chocolate and preparation method thereof |
| CN104322845A (en) * | 2014-09-28 | 2015-02-04 | 尹渭元 | Pollen yellow chocolate |
| CN104322845B (en) * | 2014-09-28 | 2017-08-01 | 尹渭元 | A kind of yellow chocolate of pollen |
| CN105230907A (en) * | 2015-10-19 | 2016-01-13 | 张春 | Chocolate having effects of tonifying lung and benefitting spleen |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130130 |