CN103493946A - Chocolate sauce with sophora flower fragrance - Google Patents
Chocolate sauce with sophora flower fragrance Download PDFInfo
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- CN103493946A CN103493946A CN201310333581.6A CN201310333581A CN103493946A CN 103493946 A CN103493946 A CN 103493946A CN 201310333581 A CN201310333581 A CN 201310333581A CN 103493946 A CN103493946 A CN 103493946A
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- sophora flower
- chocolate cream
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Abstract
The invention relates to a chocolate sauce with sophora flow fragrance. The chocolate sauce with sophora fragrance is composed of the following components in parts by weight: 100 to 200 parts of coco powder, 30 to 50 parts of sophora flower, 40 to 80 parts of peanut powder, 20 to 40 parts of milk powder, 80 to 100 parts of white sugar and the balance being purified water. The chocolate sauce, which is prepared according to the technical scheme mentioned above, has sophora flower fragrance, because sophora flower is added into the chocolate sauce, users not only can enjoy the chocolate, but also can enjoy the sophora flower fragrance. Moreover the sophora flower has the functions of clearing heat, removing toxicity, cooling blood, moistening lungs, reducing blood pressure, and preventing stroke, so the nutritional value of the chocolate sauce is increased.
Description
Technical field
The present invention relates to a kind of sauce, especially a kind of chocolate cream with sophora flower fragrance.
Background technology
Chocolate cream, as chocolate Related product, can be used separately, also can be other food hyperchromic, is a kind of sweet food that liked by people.But chocolate cream, owing on the make needing to add a large amount of carbohydrates, is added the taste of cocoa power in chocolate cream, make the taste of chocolate cream too sweet greasy.Simultaneously due to heating for multiple times in manufacturing process, and add a certain amount of additive, made the nutritive value of its chocolate cream not high.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of chocolate cream, can keep the original mouthfeel of chocolate cream, and unique local flavor and higher nutritive value can be arranged again simultaneously.
For solving the problems of the technologies described above, the invention provides a kind of chocolate cream with sophora flower fragrance, the described chocolate cream with sophora flower fragrance is equipped according to percentage by weight by following article: cocoa power 100-200 part, sophora flower 30-50 part, peanut powder 20-40 part, milk powder 20-40 part, white granulated sugar 80-100 part, remainder is pure water.
The described preparation method with chocolate cream of sophora flower fragrance comprises the steps:
1) sweet osmanthus is cleaned up, microwave drying 5 minutes, ultramicro grinding is to the 80-100 order; Getting weight is the pure water of 10 to 15 times, sophora flower, with regard to sophora flower, puts into wherein, and it is soaked 1 to 2 hour in the environment of 55 to 58 ℃
2) sophora flower after soaking takes out, and is cooled to room temperature, and carries out drying processing;
3) cocoa power, peanut powder, sophora flower particle, milk powder, white granulated sugar are mixed to get to mixed liquor according to percentage by weight and pure water;
4) mixed liquor is heated under the environment of 50 to 65 ℃, until mixed liquor color generation brown stain is stirred 1 to 2 hour;
5) above-mentioned mixed liquor is heated under the environment of 70 to 85 ℃, be 10 to 15 minutes heat time heating time;
6) liquid cooling to be mixed is but 40 to 50 ℃, is stirred 1 to 2 hour;
7) liquid to be mixed is cooled to room temperature, through sterilization treatment, gets final product to obtain the chocolate cream finished product.
Adopt the chocolate cream of technique scheme, owing to adding sophora flower in chocolate cream, make the chocolate of preparation possess sophora flower, the consumer enjoying chocolate in, can reach the fragrance of flowers assails one's nose, refreshing effect.Due to sophora flower, possess the effect of clearing heat and detoxicating, cool blood moistening lung, hypotensive, prevention of stroke, it has increased the nutritive value of chocolate cream simultaneously.
The specific embodiment
Below in conjunction with the specific embodiment, further illustrate the present invention, should understand the following specific embodiment and only for the present invention is described, is not used in and limits the scope of the invention.
Embodiment 1:
For solving the problems of the technologies described above, the invention provides a kind of chocolate cream with sophora flower fragrance, the described chocolate cream with sophora flower fragrance is equipped according to percentage by weight by following article: 100 parts of cocoa powers, 30 parts, sophora flower, 20 parts of peanut powders, 20 parts of milk powder, 80 parts of white granulated sugars, remainder is pure water.
The described preparation method with chocolate cream of sophora flower fragrance comprises the steps:
1) sweet osmanthus is cleaned up to microwave drying 5 minutes, ultramicro grinding to 80 order; Getting weight is the pure water of 10 times, sophora flower, with regard to sophora flower, puts into wherein, and it is soaked 1 hour in the environment of 55 ℃
2) sophora flower after soaking takes out, and is cooled to room temperature, and carries out drying processing;
3) cocoa power, peanut powder, sophora flower particle, milk powder, white granulated sugar are mixed to get to mixed liquor according to percentage by weight and pure water;
4) mixed liquor is heated under the environment of 50 ℃, until mixed liquor color generation brown stain is stirred 1 hour;
5) above-mentioned mixed liquor is heated under the environment of 70 ℃, be 10 minutes heat time heating time;
6) liquid cooling to be mixed is but 40 ℃, is stirred 1 to 2 hour;
7) liquid to be mixed is cooled to room temperature, through sterilization treatment, gets final product to obtain the chocolate cream finished product.
Adopt the chocolate cream of technique scheme, owing to adding sophora flower in chocolate cream, make the chocolate of preparation possess sophora flower, the consumer enjoying chocolate in, can reach the fragrance of flowers assails one's nose, refreshing effect.Due to sophora flower, possess the effect of clearing heat and detoxicating, cool blood moistening lung, hypotensive, prevention of stroke, it has increased the nutritive value of chocolate cream simultaneously.
Embodiment 2:
For solving the problems of the technologies described above, the invention provides a kind of chocolate cream with sophora flower fragrance, the described chocolate cream with sophora flower fragrance is equipped according to percentage by weight by following article: 200 parts of cocoa powers, 50 parts, sophora flower, 40 parts of peanut powders, 40 parts of milk powder, 100 parts of white granulated sugars, remainder is pure water.
The described preparation method with chocolate cream of sophora flower fragrance comprises the steps:
1) sweet osmanthus is cleaned up, microwave drying 5 minutes, ultramicro grinding is to the 80-100 order; Getting weight is the pure water of 15 times, sophora flower, with regard to sophora flower, puts into wherein, and it is soaked 2 hours in the environment of 58 ℃
2) sophora flower after soaking takes out, and is cooled to room temperature, and carries out drying processing;
3) cocoa power, peanut powder, sophora flower particle, milk powder, white granulated sugar are mixed to get to mixed liquor according to percentage by weight and pure water;
4) mixed liquor is heated under the environment of 65 ℃, until mixed liquor color generation brown stain is stirred 2 hours;
5) above-mentioned mixed liquor is heated under the environment of 85 ℃, be 15 minutes heat time heating time;
6) liquid cooling to be mixed is but 50 ℃, is stirred 2 hours;
7) liquid to be mixed is cooled to room temperature, through sterilization treatment, gets final product to obtain the chocolate cream finished product.
All the other feature & benefits of the present embodiment are identical with embodiment 1.
The disclosed technological means of the present invention program is not limited only to the disclosed technological means of above-mentioned embodiment, also comprises the technical scheme be comprised of above technical characterictic any combination.
Claims (2)
1. the chocolate cream with sophora flower fragrance, it is characterized in that the described chocolate cream with sophora flower fragrance is equipped according to percentage by weight by following article: cocoa power 100-200 part, sophora flower 30-50 part, peanut powder 80-40 part, milk powder 20-40 part, white granulated sugar 80-100 part, remainder is pure water.
2. according to the chocolate cream with sophora flower fragrance claimed in claim 1, it is characterized in that the described preparation method with chocolate cream of sophora flower fragrance comprises the steps:
Sweet osmanthus is cleaned up, microwave drying 5 minutes, ultramicro grinding is to the 80-100 order; Getting weight is the pure water of 10 to 15 times, sophora flower, with regard to sophora flower, puts into wherein, and it is soaked 1 to 2 hour in the environment of 55-58 ℃
Sophora flower after soaking is taken out, be cooled to room temperature, and carry out drying and process;
Cocoa power, peanut powder, sophora flower particle, milk powder, white granulated sugar are mixed to get to mixed liquor according to percentage by weight and pure water;
Mixed liquor is heated under the environment of 50 to 65 ℃, until mixed liquor color generation brown stain is stirred 1 to 2 hour;
Above-mentioned mixed liquor is heated under the environment of 70 to 85 ℃, and be 10 to 15 minutes heat time heating time;
But 40 to 50 ℃ of liquid cooling to be mixed, stirred 1 to 2 hour;
Liquid to be mixed is cooled to room temperature, through sterilization treatment, gets final product to obtain the chocolate cream finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310333581.6A CN103493946A (en) | 2013-08-02 | 2013-08-02 | Chocolate sauce with sophora flower fragrance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310333581.6A CN103493946A (en) | 2013-08-02 | 2013-08-02 | Chocolate sauce with sophora flower fragrance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103493946A true CN103493946A (en) | 2014-01-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310333581.6A Pending CN103493946A (en) | 2013-08-02 | 2013-08-02 | Chocolate sauce with sophora flower fragrance |
Country Status (1)
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| CN (1) | CN103493946A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738275A (en) * | 2015-04-22 | 2015-07-01 | 江西天贻酒业有限公司 | Chocolate cream with yellow wine aroma and making method for chocolate cream |
| 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 |
-
2013
- 2013-08-02 CN CN201310333581.6A patent/CN103493946A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738275A (en) * | 2015-04-22 | 2015-07-01 | 江西天贻酒业有限公司 | Chocolate cream with yellow wine aroma and making method for chocolate cream |
| 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 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140108 |