CN103609806B - Lotus root, rhizoma dioscoreae and pueraria lobata chocolate and preparation method - Google Patents
Lotus root, rhizoma dioscoreae and pueraria lobata chocolate and preparation method Download PDFInfo
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- CN103609806B CN103609806B CN201310590020.4A CN201310590020A CN103609806B CN 103609806 B CN103609806 B CN 103609806B CN 201310590020 A CN201310590020 A CN 201310590020A CN 103609806 B CN103609806 B CN 103609806B
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Abstract
The invention discloses a lotus root, rhizoma dioscoreae and pueraria lobata chocolate and a preparation method. The lotus root, rhizoma dioscoreae and pueraria lobata chocolate comprises lotus root powder, rhizoma dioscoreae powder, pueraria lobata powder, wheatmeal, white granulated sugar and other raw materials at a certain percentage. The preparation method comprises the following steps: (1) mixing the raw materials at a certain ratio, adding water, agitating, inputting the uniformly agitated size into a rolling scratch board drier to dry into slices, and rotating and mashing at a slow speed to obtain lotus root, rhizoma dioscoreae and pueraria lobata crisp chips; (2) heating and melting cocoa butter; (3) adding the lotus root, rhizoma dioscoreae and pueraria lobata crisp chips to the melted cocoa butter, and mixing; (4) moulding the mixed lotus root, rhizoma dioscoreae and pueraria lobata chocolate size; (5) cooling and hardening; (6) releasing the hardened lotus root, rhizoma dioscoreae and pueraria lobata chocolate from a mould; and (7) metering and packing the lotus root, rhizoma dioscoreae and pueraria lobata chocolate. The lotus root, rhizoma dioscoreae and pueraria lobata chocolate is rational in a formula and convenient in operation, has the effects of fighting free radicals, resisting oxidation, resisting aging, resisting tumor, strengthening spleen and replenishing stomach, aiding digestion, nourishing kidney and boosting essence, replenishing lung and relieving cough, lowering blood sugar and preventing cardiovascular disease.
Description
Technical field
The invention belongs to food processing technology field, more specifically relate to a kind of lotus rhizome yam, kudzuvine root chocolate, also relate to a kind of preparation method of lotus rhizome yam, kudzuvine root chocolate simultaneously.
Background technology
Chocolate is a kind of sweet food made for primary raw material with cocoa slurry and cocoa butter.Chocolate is the solid food be processed into according to a certain percentage with cocoa products (cocoa butter, cocoa liquor or cocoa power) and other food.Chocolate and the existing product of chocolate have: dark chocolate bar, white chocolate, milk chocolate, peppermint chocolate, whisky heart chocolate, nut chocolate, fresh fruit chocolate, mixing chocolate, companion's gimmick gram force, cartoon chocolate etc.Except this patent product, lotus rhizome yam, kudzuvine root chocolate also not identical with this patent on market.
Summary of the invention
The object of the invention is to be to provide a kind of lotus rhizome yam, kudzuvine root chocolate, formula rationally, easy to operate, this product has Green Tea Extract, anti-oxidant, anti-ageing, antitumor, invigorating spleen and reinforcing stomach, aid digestion, nourishing kidney and replenishing pneuma, beneficial lung cough-relieving, reduces blood sugar, prevention cardiovascular diseases.
Another object of the present invention is the preparation method that there are provided a kind of lotus rhizome yam, kudzuvine root chocolate, and easy to implement the method, easy to operate, the product of preparation has good to eat crisp brittleness.
For achieving the above object, the present invention is by the following technical solutions:
Crisp of lotus rhizome yam, kudzuvine root in a kind of lotus rhizome yam, kudzuvine root chocolate, it is made up of the mass fraction of following raw material:
Crisp of lotus rhizome yam, kudzuvine root in a kind of lotus rhizome yam, kudzuvine root chocolate, it is made up (preferable range) of the mass fraction of following raw material:
Crisp of lotus rhizome yam, kudzuvine root in a kind of lotus rhizome yam, kudzuvine root chocolate, it is made up (better scope) of the mass fraction of following raw material:
Crisp of lotus rhizome yam, kudzuvine root in a kind of lotus rhizome yam, kudzuvine root chocolate, it is made up (optimum value) of the mass fraction of following raw material:
A preparation method for lotus rhizome yam, kudzuvine root chocolate, the steps include:
(1) preparation of crisp of lotus rhizome yam, kudzuvine root: Lotus root congee, yam flour, kudzu-vine root powder, wheat flour, white granulated sugar are mixed by a certain percentage, obtain compound, then add the water of compound equivalent, rotating speed is stir 15min-20min under 30rpm.Undertaken being dried to thin slice by the slurry stirred input Rollingscratchboarddrier, temperature controls at 120 DEG C-150 DEG C, is 10rpm(10 rev/min through helical disk at rotating speed) slow rotation is broken into crisp of lotus rhizome yam, kudzuvine root.
(2) cocoa butter fusing: 17-22 weight portion cocoa butter is heated to 45 DEG C-55 DEG C and makes it fusing.
(3) mix: crisp of 78-83 weight portion lotus rhizome yam, kudzuvine root is poured in the cocoa butter melted, under be 20rpm temperature being 45 DEG C of conditions at rotating speed, mix 3min-5min.
(4) moulding: the moulding immediately that the lotus rhizome yam, kudzuvine root chocolate material mixed is let slip no opportunity.
(5) harden: have pre-cold-peace to cool two stages.Wherein precooling phase temperature controls at 15 ~ 20 DEG C, and the temperature of cooling stage controls between 5 ~ 10 DEG C.
(6) demoulding: the lotus rhizome yam, kudzuvine root chocolate after sclerosis is split away off from mould.
(7) pack: lotus rhizome yam, kudzuvine root chocolate will be split away off from mould and pack through metering, and obtain a kind of lotus rhizome yam, kudzuvine root chocolate.
The beneficial effect that the present invention has:
(1) the present invention is owing to using lotus rhizome yam, kudzuvine root crisp primary raw material as lotus rhizome yam, kudzuvine root chocolate, and this product has good to eat crisp brittleness.Why crisp of lotus rhizome yam, kudzuvine root enbrittles, and is because lotus rhizome yam, kudzuvine root slurry moisture rapid evaporation in roller drying process, leaves caused by various space.
(2) in the present invention owing to being with lotus rhizome yam, kudzuvine root for primary raw material, the raw material such as the root of kudzu vine, Chinese yam belongs to and is food and the article of medicine, with health role.Lotus rhizome clearing heat and cooling blood, defaecation antidiarrheal, spleen benefiting and stimulating the appetite, beneficial blood myogenic, the styptic powder stasis of blood; Isoflavone like substance in the root of kudzu vine has Green Tea Extract, anti-oxidant, anti-ageing, antineoplastic action, has certain effect to the prevention and therapy of cardiovascular and cerebrovascular disease; Chinese yam spleen-strengtheningporridge benefit stomach, aid digestion, nourishing kidney and replenishing pneuma, beneficial lung cough-relieving, reduce blood sugar, prevention cardiovascular diseases.Improve the tonic edibility of lotus rhizome yam, kudzuvine root chocolate.
(3) color of lotus rhizome yam, kudzuvine root chocolate is white, display white healthy food characteristic.
The lotus rhizome yam, kudzuvine root of invention is chocolate, good mouthfeel is liked by consumer deeply, combined by variety classes food and to facilitate the absorption of human body to wherein nutriment while mouthfeel improving, the present invention adopts harmless raw material to make, and reaches not only nutrition but also healthy dual purpose.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described further.
Embodiment 1:
Crisp of lotus rhizome yam, kudzuvine root in a kind of lotus rhizome yam, kudzuvine root chocolate, it is made up of the mass fraction of following raw material:
A preparation method for lotus rhizome yam, kudzuvine root chocolate, the steps include:
(1) preparation of crisp of lotus rhizome yam, kudzuvine root: Lotus root congee, yam flour, kudzu-vine root powder, wheat flour, white granulated sugar mix by a certain percentage, obtain compound, then add the water of compound equivalent, rotating speed is stir 15 or 16 or 17 or 18 or 19 or 20min under 30rpm.Rotating speed is stir 15min under 30rpm, undertaken being dried to thin slice by the slurry stirred input Rollingscratchboarddrier, temperature controls at 120 or 126 or 130 or 136 or 141 or 145 or 150 DEG C, is that 10rpm slow rotation is broken into crisp of lotus rhizome yam, kudzuvine root through helical disk at rotating speed.
(2) cocoa butter fusing: 17 or 18 or 19 or 20 or 21 or 22 weight portion cocoa butters are heated to 45 or 46 or 47 or 48 or 49 or 51 or 52 or 54 or 55 DEG C and make it fusing.17 or 18 or 19 or 20 or 21 or 22 weight portion cocoa butters are heated to 50 DEG C and make it fusing.
(3) mix: 78 or 79 or 80 or 81 or 82 or 83 crisp of weight portion lotus rhizome yam, kudzuvine root are poured in cocoa butter melt, under be 20rpm temperature being 45 DEG C of conditions at rotating speed, mix 3 or 4 or 5min.
(4) moulding: the moulding immediately that the lotus rhizome yam, kudzuvine root chocolate material mixed is let slip no opportunity.
(5) harden: have pre-cold-peace to cool two stages.Wherein precooling phase temperature controls at 15 or 16 or 17 or 18 or 19 or 20 DEG C, and the temperature of cooling stage controls between 5 or 6 or 7 or 8 or 9 or 10 DEG C.
(6) demoulding: the lotus rhizome yam, kudzuvine root chocolate after sclerosis is split away off from mould.
(7) pack: lotus rhizome yam, kudzuvine root chocolate will be split away off from mould and pack through metering.Obtain a kind of lotus rhizome yam, kudzuvine root chocolate.
Lotus rhizome yam, kudzuvine root chocolate color and luster prepared by the present invention is green, and local flavor is naturally pure, has lotus rhizome yam, kudzuvine root and the dual local flavor of cocoa butter, has good to eat fragility.
Crisp of lotus rhizome yam, kudzuvine root in a kind of lotus rhizome yam, kudzuvine root chocolate, it is made up of the mass fraction of following raw material:
| Embodiment | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| Lotus root congee | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 22 | 29 | 21 | 24 | 23 |
| Yam flour | 20 | 21 | 20 | 20 | 22 | 25 | 21 | 22 | 22 | 21 | 20 | 22 | 24 |
| Kudzu-vine root powder | 20 | 20 | 22 | 23 | 21 | 20 | 20 | 21 | 26 | 20 | 20 | 20 | 21 |
| Wheat flour | 30 | 29 | 28 | 27 | 22 | 20 | 23 | 21 | 22 | 22 | 30 | 24 | 23 |
| White granulated sugar | 10 | 9 | 8 | 7 | 11 | 10 | 10 | 9 | 8 | 8 | 9 | 10 | 9 |
| Amount to | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
Its preparation process is identical with embodiment 1.
Embodiment 15:
Crisp of lotus rhizome yam, kudzuvine root in a kind of lotus rhizome yam, kudzuvine root chocolate, it is made up of the mass fraction of following raw material:
A preparation method for lotus rhizome yam, kudzuvine root chocolate, the steps include:
(1) preparation of crisp of lotus rhizome yam, kudzuvine root: Lotus root congee, yam flour, kudzu-vine root powder, wheat flour, white granulated sugar mix by a certain percentage, add the water of compound equivalent, rotating speed is stir 18min under 30rpm.Being undertaken being dried to thin slice by the slurry stirred input Rollingscratchboarddrier (temperature is 140 DEG C), is that 15rpm slow rotation is broken into crisp of lotus rhizome yam, kudzuvine root through helical disk at rotating speed.
(2) cocoa butter fusing: 21 weight portion cocoa butters are heated to 55 DEG C and make it fusing.
(3) mix: 79 crisp of weight portion lotus rhizome yam, kudzuvine root are poured in the cocoa butter melted, under be 20rpm temperature being 45 DEG C of conditions at rotating speed, mix 5min.
(4) moulding: the moulding immediately that the lotus rhizome yam, kudzuvine root chocolate material mixed is let slip no opportunity.
(5) harden: have pre-cold-peace to cool two stages.Wherein precooling phase temperature controls at 15 DEG C, and the temperature of cooling stage controls at 5 DEG C.
(6) demoulding: the lotus rhizome yam, kudzuvine root chocolate after sclerosis is split away off from mould.
(7) pack: lotus rhizome yam, kudzuvine root chocolate will be split away off from mould and pack through metering.
Lotus rhizome yam, kudzuvine root chocolate color and luster prepared by the present invention is white, and local flavor is naturally pure, has lotus rhizome yam, kudzuvine root and the dual local flavor of cocoa butter, has good to eat crisp brittleness.
Relatively above-described embodiment 1--15, wherein the effect of embodiment 15 is best.
Claims (5)
1. crisp of lotus rhizome yam, kudzuvine root in a lotus rhizome yam, kudzuvine root chocolate, it is made up of the mass fraction of following raw material:
Raw material %
Lotus root congee 20%-30%
Yam flour 20%-30%
Kudzu-vine root powder 20%-30%
Wheat flour 20%-30%
White granulated sugar 7%-11%;
The preparation method of described a kind of lotus rhizome yam, kudzuvine root chocolate, the steps include:
(1) preparation of crisp of lotus rhizome yam, kudzuvine root: Lotus root congee, yam flour, kudzu-vine root powder, wheat flour, white granulated sugar are mixed by a certain percentage, obtain compound, add the water of compound equivalent again, rotating speed is stir 15-20min under 30rpm, undertaken being dried to thin slice by the slurry stirred input Rollingscratchboarddrier, temperature controls at 120 DEG C-150 DEG C, is that 10rpm slow rotation is broken into crisp of lotus rhizome yam, kudzuvine root through helical disk at rotating speed;
(2) cocoa butter fusing: 17-22 weight portion cocoa butters are heated to 45 DEG C-55 DEG C and make it fusing;
(3) mix: crisp of 78-83 weight portion lotus rhizome yam, kudzuvine root is poured in the cocoa butter melted, under be 20rpm temperature being 45 DEG C of conditions at rotating speed, mix 3min-5min;
(4) moulding: the moulding that the lotus rhizome yam, kudzuvine root chocolate material mixed is let slip no opportunity;
(5) harden: have pre-cold-peace to cool two stages, wherein precooling phase temperature controls at 15 ~ 20 DEG C, and the temperature of cooling stage controls between 5 ~ 10 DEG C;
(6) demoulding: the lotus rhizome yam, kudzuvine root chocolate after sclerosis is split away off from mould;
(7) pack: lotus rhizome yam, kudzuvine root chocolate will be split away off from mould and pack through metering, and obtain a kind of lotus rhizome yam, kudzuvine root chocolate.
2., according to crisp of lotus rhizome yam, kudzuvine root in a kind of lotus rhizome yam, kudzuvine root chocolate described in claim 1, it is characterized in that:
Raw material %
Lotus root congee 22%-28%
Yam flour 21%-28%
Kudzu-vine root powder 21%-28%
Wheat flour 22%-28%
White granulated sugar 8%-10%.
3., according to crisp of lotus rhizome yam, kudzuvine root in a kind of lotus rhizome yam, kudzuvine root chocolate described in claim 1, it is characterized in that:
Raw material %
Lotus root congee 22%-27%
Yam flour 21%-27%
Kudzu-vine root powder 21%-27%
Wheat flour 22%-27%
White granulated sugar 8.5%-9.5%.
4., according to crisp of lotus rhizome yam, kudzuvine root in a kind of lotus rhizome yam, kudzuvine root chocolate described in claim 1, it is characterized in that:
Raw material %
Lotus root congee 23%
Yam flour 22%
Kudzu-vine root powder 22%
Wheat flour 24%
White granulated sugar 9%.
5., according to crisp of lotus rhizome yam, kudzuvine root in a kind of lotus rhizome yam, kudzuvine root chocolate described in claim 1, it is characterized in that:
Raw material %
Lotus root congee 26%
Yam flour 25%
Kudzu-vine root powder 20%
Wheat flour 20%
White granulated sugar 9%.
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| CN201310590020.4A CN103609806B (en) | 2013-11-21 | 2013-11-21 | Lotus root, rhizoma dioscoreae and pueraria lobata chocolate and preparation method |
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| CN201310590020.4A CN103609806B (en) | 2013-11-21 | 2013-11-21 | Lotus root, rhizoma dioscoreae and pueraria lobata chocolate and preparation method |
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| CN105211454A (en) * | 2015-08-27 | 2016-01-06 | 颍上县好圆食品有限公司 | A kind of chocolate containing walnut powder |
| CN107647068A (en) * | 2017-11-10 | 2018-02-02 | 武汉生物工程学院 | A kind of ginkgo nut chocolate and preparation method thereof |
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| CN1027220C (en) * | 1990-12-01 | 1995-01-04 | 周金铭 | Method of nut kernel chocolate production |
| US20080057157A1 (en) * | 2006-08-31 | 2008-03-06 | Helbert Almeida | Puffed Cracker-Like Food Products And Method Of Making |
| CN101411442B (en) * | 2008-10-28 | 2012-06-20 | 张文堂 | Silk noodles containing lotus root and preparation method thereof |
| KR20100113714A (en) * | 2009-04-14 | 2010-10-22 | 경상북도(농업기술원생물자원연구소장) | Chocolate using chinese yam powders |
| CN102283303A (en) * | 2011-08-18 | 2011-12-21 | 成都市龙泉龙喜食品有限责任公司 | Fruit material chocolates and processing method thereof |
| CN102835535A (en) * | 2012-09-22 | 2012-12-26 | 徐州绿之野生物食品有限公司 | Preparation method of compound yam and black ginkgo nut filled chocolate |
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