CN103609807A - Chestnut kernel chocolate and production method thereof - Google Patents
Chestnut kernel chocolate and production method thereof Download PDFInfo
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- CN103609807A CN103609807A CN201310658612.5A CN201310658612A CN103609807A CN 103609807 A CN103609807 A CN 103609807A CN 201310658612 A CN201310658612 A CN 201310658612A CN 103609807 A CN103609807 A CN 103609807A
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Abstract
The invention discloses chestnut kernel chocolate and a production method thereof. According to the chestnut kernel chocolate, a chestnut kernel is used as an inner kernel, the surface of the chestnut kernel is coated with chocolate cream, and after the chocolate cream is cooled to be solidified, the mixture is polished to obtain the chestnut kernel chocolate; or the chestnut kernel is cut into small dices which are then mixed with the chocolate cream uniformly, and after the mixture is put into a mould and cooled to be molded, the mixture is polished to obtain the chestnut kernel chocolate. The chestnut kernel chocolate provided by the invention keeps the crispy mouth feel of the chestnut kernel and the aroma and smoothness of the chocolate; the nutrition of the chestnut is kept and the chocolate is used for providing energy to an eater.
Description
Technical field
The present invention relates to food processing field, particularly a kind of Li Ren chocolate and preparation method thereof.
Background technology
Traditional Chinese medicine thinks that Chinese chestnut taste is sweet, warm in nature, has Bu Shen Zhuang waist, invigorating the spleen to arrest diarrhea, anti-curing cancers, invigorates blood circulation, the function such as hemostasis; Modern medicine thinks that the contained unrighted acid of Chinese chestnut has the effect of taking good care of to hypertension, coronary heart disease, arteriosclerotic, so Chinese chestnut nutritive value and feature richness and uniqueness.The total output of China Chinese chestnut is often increasing progressively every year, but the relevant deep processed product of Chinese chestnut seldom, is therefore badly in need of exploitation Chinese chestnut deep processed product market.
Chocolate is one of most popular in the world food, its mouthfeel is satiny, fragrant and sweet agreeable to the taste, simultaneously, wherein contain polyphenoils, proper amount of edible is to contributing to health, yet, in chocolate, contain significant quantities of fat, a large amount of edible plain chocolates very easily cause human body get fat and cause relevant disease, therefore, exist in the market with nut, as fibert, peanuts etc. are auxiliary material, or take the chocolate product that dilated food is kernel, yet, the production cost of nut fruits product is high, and dilated food usually contains extra fat or additive, therefore can reduce its nutritive value.
At present, in prior art, make the method for Li Ren chocolate, as the processing method of the crisp fruit of disclosed a kind of chinquapin in Chinese patent CN103099251A, its method at the freezing rear employing microwave of Li Ren is thawed, although thawing time shortens dramatically, but in large-scale production, there is an equipment difficult problem, and it soaks Li Ren at fried front use liquid seasoning, the membership that adds of these flavorings brings a large amount of additives, sugar or salinity, therefore can make the nutritive value of Li Ren chocolate product have a greatly reduced quality, simultaneously, it adopts the mode of centrifugation de-oiling in degreasing process, due to centrifugal, by high-speed rotary, transferred, therefore in degreasing process, may destroy the complete of Li Ren, so a kind of Li Ren nutrition and intact form thereof of not destroying, Li Ren chocolate of convenient operation and preparation method thereof has to be developed simultaneously.
Summary of the invention
In order to address the above problem, the inventor has carried out research with keen determination, found that: take Li Ren as kernel, at its surperficial wrapped chocolate, both can retain local flavor and the mouthfeel of Chinese chestnut, have again chocolate fragrance and silk sliding; Both the nutrition and the function that had guaranteed Chinese chestnut, can provide energy by chocolate again, thus the present invention by Li Ren after fast fried, at its surperficial wrapped chocolate, make Li Ren chocolate, thereby complete the present invention.
The object of the present invention is to provide following aspect:
First aspect, the invention provides a kind of Li Ren chocolate, it is characterized in that, it is made by the method comprising the following steps:
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; It is that the hot water of 80～100 ℃ keeps 20～40s that Chinese chestnut is put into temperature; Shell, go capsula interna clothing, obtain half-mature Li Ren;
(2) rinsing: by half-mature Li Ren water rinse 1～5 time obtaining in (1);
(3) freezing: the half-mature Li Ren after rinsing in (2) is placed to 1～5h under-20～-15 ℃ of conditions;
(4) boiling: the half-mature Li Ren after freezing in (3) is put into boiling water, until boil completely, obtain ripe Li Ren;
(5) dry: the ripe Li Ren obtaining in (4) to be placed in to dry environment, to moisture evaporate to dryness;
(6) fried: dried ripe Li Ren in (5) to be placed in to the edible oil of 110～130 ℃ of temperature, frying 8～12min;
(7) oil strain: the ripe Li Ren after fried in taking-up (6), is placed on 1～5min on filter paper for oil;
(8) cooling: the ripe Li Ren after oil strain in (7) to be carried out air-cooled, or place 1～3h in dry environment;
(9) chocolate catsup processing: will chocolate catsup fine grinding, under 40～50 ℃ of conditions, be incubated after refining, make that chocolate catsup is moisture is no more than 1%;
(10) wrapped chocolate catsup: by the chocolate catsup making in (9) evenly the wrapped ripe Li Ren to making in (8) go up, wherein, the thickness of chocolate catsup is 1～5mm; Or by ripe Li Ren with chocolate catsup according to weight ratio 1:(1～5) evenly mix, make ripe Li Ren and chocolate cream material mixture;
(11) solidify: the Li Ren after wrapped chocolate catsup in (10) or ripe Li Ren and chocolate cream material mixture are placed in to mould, then mould is placed under 0～8 ℃ of condition, preserve 10～20min, solidify to chocolate, make the chocolate crude product of Li Ren;
(12) polishing: the chocolate crude product of the Li Ren after solidifying in (11) is taken out, the uneven surface of chocolate is revised, until surperficial rounding.
Second aspect, a kind of Li Ren the invention provides described in above-mentioned first aspect is chocolate, it is characterized in that, and in its preparation method, in step (3) afterwards, step (4) is further comprising the steps of before:
(3-1) thaw: take out half-mature Li Ren after freezing in (3) 10～20min that thaws in 20～25 ℃ of environment;
(3-2) stripping and slicing: the length of side that the Li Ren after processing in (3-1) is cut into regular shape is the little fourth of 0.3～0.5cm Li Ren;
(3-3) secondary is freezing: by the little fourth of Li Ren making in (3-2) freezing 3～7h in-18 ℃～-23 ℃ environment.
The third aspect, the invention provides a kind of preparation method of Li Ren chocolate, it is characterized in that, comprises the following steps:
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; It is that the hot water of 80～100 ℃ keeps 20～40s that Chinese chestnut is put into temperature; Shell, go capsula interna clothing, obtain half-mature Li Ren;
(2) rinsing: by half-mature Li Ren water rinse 1～5 time obtaining in (1);
(3) freezing: the half-mature Li Ren after rinsing in (2) is placed to 1～5h under-20～-15 ℃ of conditions;
(4) boiling: the half-mature Li Ren after freezing in (3) is put into boiling water, until boil completely, obtain ripe Li Ren;
(5) dry: the ripe Li Ren obtaining in (4) to be placed in to dry environment, to moisture evaporate to dryness;
(6) fried: dried ripe Li Ren in (5) to be placed in to the edible oil of 110～130 ℃ of temperature, frying 8～12min;
(7) oil strain: the ripe Li Ren after fried in taking-up (6), is placed on 1～5min on filter paper for oil;
(8) cooling: the ripe Li Ren after oil strain in (7) to be carried out air-cooled, or place 1～3h in dry environment;
(9) chocolate catsup processing: will chocolate catsup fine grinding, under 40～50 ℃ of conditions, be incubated after refining, make that chocolate catsup is moisture is no more than 1%;
(10) wrapped chocolate catsup: by the chocolate catsup making in (9) evenly the wrapped ripe Li Ren to making in (8) go up, wherein, the thickness of chocolate catsup is 1～5mm; Or by ripe Li Ren with chocolate catsup according to weight ratio 1:(1～5) evenly mix, make ripe Li Ren and chocolate cream material mixture;
(11) solidify: the Li Ren after wrapped chocolate catsup in (10) or ripe Li Ren and chocolate cream material mixture are placed in to mould, then mould is placed under 0～8 ℃ of condition, preserve 10～20min, solidify to chocolate, make the chocolate crude product of Li Ren;
(12) polishing: the chocolate crude product of the Li Ren after solidifying in (11) is taken out, the uneven surface of chocolate is revised, until surperficial rounding.
Fourth aspect, the invention provides the chocolate preparation method of a kind of Li Ren described in the above-mentioned third aspect, it is characterized in that, in step (3) afterwards, step (4) is further comprising the steps of before:
(3-1) thaw: take out half-mature Li Ren after freezing in (3) 10～20min that thaws in 20～25 ℃ of environment;
(3-2) stripping and slicing: the length of side that the Li Ren after processing in (3-1) is cut into regular shape is the little fourth of 0.3～0.5cm Li Ren;
(3-3) secondary is freezing: by the little fourth of Li Ren making in (3-2) freezing 3～7h in-18 ℃ of environment.
The 5th aspect, the invention provides the above-mentioned the 3rd or fourth aspect described in a kind of preparation method of Li Ren chocolate, it is characterized in that, the retention time in 100 ℃ of hot water of Chinese chestnut described in step (1) is 30s.
The 6th aspect, the invention provides the above-mentioned the 3rd or fourth aspect described in a kind of preparation method of Li Ren chocolate, it is characterized in that, described in step (6), edible oil temperature is 120 ℃, the frying time is 10min; Described in step (7), oil filtration time is 3min.
The 7th aspect, the invention provides the above-mentioned the 3rd or fourth aspect described in a kind of preparation method of Li Ren chocolate, it is characterized in that, be 2h cool time described in step (8).
Eight aspect, the invention provides the above-mentioned the 3rd or fourth aspect described in a kind of preparation method of Li Ren chocolate, it is characterized in that, in the processing of chocolate catsup described in step (9), temperature is 45 ℃.
The 9th aspect, the invention provides the above-mentioned the 3rd or fourth aspect described in a kind of preparation method of Li Ren chocolate, it is characterized in that, described in step (10), the thickness of chocolate catsup is 2.5mm; The weight ratio of ripe Li Ren and chocolate catsup is 1:(2～4).
The tenth aspect, the invention provides the above-mentioned the 3rd or fourth aspect described in a kind of preparation method of Li Ren chocolate, it is characterized in that, described in step (11), the setting temperature of chocolate catsup is 5 ℃, setting time is 15min.
According to Li Ren chocolate provided by the invention and method for making thereof, have the following advantages:
(1) Li Ren chocolate provided by the invention and preparation method thereof has kept Li Ren crisp mouthfeel in chocolate, has both retained local flavor and the mouthfeel of Chinese chestnut, has again chocolate fragrance and silk sliding;
(2) chocolate its time shelf-life of Li Ren provided by the invention long, within the shelf-life, both kept Li Ren and chocolate bonding state, keep again the crunchy sensation of Li Ren;
(3) Li Ren chocolate provided by the invention had both guaranteed nutrition and the function of Chinese chestnut, can provide energy by chocolate again;
(4) the present invention is for providing the method for the product of the high economic value added of a kind of Chinese chestnut deep processing;
(5) Li Ren chocolate provided by the invention and preparation method thereof has solved the problem of oil-water balance between Li Ren that water content is higher and oiliness chocolate.
The specific embodiment
By the specific embodiment, further explain and describe content of the present invention below, but embodiment is not to be construed as limiting the scope of the invention.
Disclosed by the invention is that a kind of Li Ren is chocolate, and it is contained balanced in nutrition, and the nutrition of Chinese chestnut and function, can provide energy by chocolate again, and mouthfeel is satiny crisp, is easy to eat.
The sweet temperature of Chinese chestnut property, nontoxic, can replenishing qi and blood, nourishing the stomach, kidney tonifying, strong liver spleen etc., the nutritive value of Chinese chestnut is very high, wherein starch-containing 51～60%, protein 5.7～10.7%, fat 2～7.4%, sugar, starch, crude fibre, carrotene, vitamin A, B, C and calcium, the mineral matter such as phosphorus and potassium, can supply the nutrient of absorption of human body and utilization up to 98%, wherein contained high starchiness can provide heat, potassium element helps the normal heartbeat rule that maintains human body, cellulose can be strengthened function of intestinal canal, keep digestive system normal operation, thereby play the effect improving the body and culature.Yet fat content is but extremely low in Chinese chestnut, with ten calculating, heat is 204 calories, and fat content is less than 1 gram.
Chocolate is a kind of wide ace-high food, and not only mouthfeel is satiny fragrant and sweet for it, also has the advantage of following several respects simultaneously: 1. in chocolate, contain abundant catechuic acid, and catechuic acid can strengthen immunity, pre-anti-cancer, disturbs the blood supply of tumour cell, thus the growth of inhibition tumor cell; 2. in chocolate, contain polyphenoils, so it has certain effect to delaying senility; 3. chocolate can improve the level of the chemical substance of a kind of crying " Sai Luotuoning " in brain, this chemicals mass-energy is brought peaceful sensation to people, get rid of stress better, play the effect of releasing the pressure, for focusing one's attention on, strengthen memory and improving intelligence, have effect; 4. have the effect of cardiac stimulant, diuresis, it has the effect of reactivity to the proteolytic enzyme in gastric juice, can help digest; 5. the cocoa as chocolate main component is rich in a kind of polyphenol component that is flavonoids, can suppress the absorption of enteron aisle internal protein, chlorion and moisture, thereby reach minimizing water loss, prevent the effect that human body dewaters due to diarrhoea, and the flavanols containing in cocoa can play the effect of steady blood sugar; The useful nervous system of theobromine is healthy, and cough-relieving effect is better than common cold drug; 6. contain abundant carbohydrate, fat, protein and each quasi-mineral, the speed that human body is assimilated it is very fast; 7. be conducive to control the content of cholesterol, keep the elasticity of capillary, there is the effect of the cardiovascular circulation of control disease.
Therefore, the present invention is coated with chocolate to be wrapped in Li Ren surface, or is evenly mixed and made into Li Ren chocolate with chocolate by Li Ren is broken, thereby makes Li Ren chocolate have the nutrition of Li Renhe chocolate simultaneously, has also retained local flavor separately simultaneously.
Li Ren chocolate provided by the invention is made by following steps:
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; Chinese chestnut is put into 80～100 ℃ of water and keep 20～40s; Shell, go capsula interna clothing, obtain half-mature Li Ren;
For keeping complete Li Ren and being convenient to Chinese chestnut, shell, therefore before slaking in Chinese chestnut side cutout, make chestnut shell fracture but do not injure Li Ren; Chinese chestnut is put into hot water 20～40s, makes the outer gelatinization of Li Ren, and with capsula interna ginning outturn from, when Chinese chestnut is when in hot water, the time is greater than 40s, the complete gelatinization of starch in Chinese chestnut, Li Ren matter is soft frangible, is not easy to shelling or removing capsula interna clothing of Chinese chestnut; When Chinese chestnut is when in hot water, the time is less than 20s, the separation degree of Li Ren and capsula interna clothing is not enough, in the process of removing capsula interna clothing, can cause the breakage of Li Ren, therefore, it is 20～40s that the present invention selects the time of Chinese chestnut in hot water, preferred 30s, meanwhile, due in the present invention, the time of Li Ren in hot water is only 20～40s, heat time is short, therefore can not cause browning of chestnut, save the operation that in maturing process Li Ren protects look, the operation of not only simplifying, and the resource of saving, reduced the content of additive in Li Ren.Described hot water is that temperature is the water of 80～100 ℃, when water temperature is less than 80 ℃, its temperature deficiency so that Li Ren gelatinization and with capsula interna ginning outturn from; When temperature is greater than 100 ℃, can destroy the local flavor of Li Ren, therefore, it is 80～100 ℃ that the present invention selects the temperature range of hot water.
(2) rinsing: by half-mature Li Ren water rinse 1～5 time obtaining in (1); The chestnut shell that may be stained with on Li Ren and capsula interna clothing are washed away.
(3) freezing: the half-mature Li Ren after rinsing in (2) is placed to 1～5h under-20～-15 ℃ of conditions;
Under normal temperature condition, easily there is rotten and brown stain in the Li Ren after shelling, this is the enzyme effect due to Li Renzhong, yet under cryogenic conditions, the activity of enzyme can significantly reduce, when enzyme is in low temperature environment when more than 5 hours, organized enzyme number is few, can guarantee that brown stain does not occur Li Ren in subsequent operation step, but the cryogenic freezing time is while being greater than 5 hours, can expend a large amount of Production Times and the energy, therefore select the cryogenic freezing time to be less than 5 hours, and when enzyme keeps below 1 hour in low temperature environment, organized enzyme number is too much, can cause Li Ren in subsequent operation step that brown stain occurs, thereby cause the shade deviation of Li Ren chocolate, therefore, the present invention is placed in low temperature environment 1～5 hour by half-mature Li Ren, to realize blunt enzyme and to prevent non-enzymatic browning, simultaneously, because chestnut starch content is high, under not freezing state, easily chopping, therefore the Li Ren after K cryogenic treatment is easy to stripping and slicing processing, in addition, Li Ren is after K cryogenic treatment, and wherein contained moisture can be formed ice crystal, when fried, and direct boiling distillation, thereby the oily purity of use that can be in frying course and the crisp brittleness of Li Ren.
(4) boiling: the half-mature Li Ren after freezing in (3) is put into boiling water, until boil completely, obtain ripe Li Ren, make Li Ren edible.
(5) dry: the ripe Li Ren obtaining in (4) is placed in to dry environment, to moisture evaporate to dryness, reduce the moisture of fried front Li Ren, make Li Ren surface there is no moisture, so that heat can enter Li Renzhong fast in follow-up frying process, thereby make Li Ren palatable crisp.
(6) fried: dried ripe Li Ren in (5) to be placed in to the edible oil of 110～130 ℃ of temperature, frying 8～12min;
The tolerable temperature of the nutriment of Li Renzhong is 130 ℃, when oil temperature is during higher than 130 ℃, the nutriment of Li Renzhong can be destroyed falls, and when oil temperature is during lower than 110 ℃, can cause because temperature is too low fried time lengthening, and then cause oil content in Li Ren to rise, both the nutrition that had destroyed Li Ren also destroys the mouthfeel of Li Ren, therefore, it is 110～130 ℃ that the present invention selects oil temperature, is preferably 120 ℃; Under this oil temperature, frying overlong time, while being greater than 12min, can cause Li Ren surface really up to the mark, make Li Ren mouthfeel poor, when the frying time is less than 8min, Li Ren frying is not enough, and Li Ren inside still matter is soft, mouthfeel is not crisp, thus the present invention to select the frying time be 8～12min, be preferably 10min.
(7) oil strain: the ripe Li Ren after fried in taking-up (6), be placed on 1～5min on filter paper for oil, preferred 3min, remove the unnecessary oil in Li Ren surface, when Li Ren surface is covered with oil film, the adhesive force between itself and chocolate reduces, thereby easily makes external layer of chocolate come off, and after the unnecessary oil in Li Ren surface is removed, chocolate catsup just can be combined closely by Li Ren.
(8) cooling: the ripe Li Ren after oil strain in (7) is carried out air-cooled, or place 1～3h in dry environment, preferred 2h, make Li Ren completely cooling, so that the better combination of Li Ren and chocolate catsup, because Li Ren volume in cooling procedure may reduce to some extent, and its temperature when selling is normal temperature, therefore Li Ren is cooled to normal temperature and be combined with chocolate catsup and can prevent the cracking on the chocolate top layer that causes because of the variation of Li Ren volume or come off.
(9) chocolate catsup processing: will chocolate catsup fine grinding, under 40～50 ℃ of conditions, be incubated after refining, make that chocolate catsup is moisture is no more than 1%, so that chocolate catsup is combined more closely with Li Ren.
(10) wrapped chocolate catsup: by the chocolate catsup making in (9) evenly on the wrapped ripe Li Ren to making in (8), wherein, the thickness of chocolate catsup is 2～3mm, be preferably 2.5mm, or by ripe Li Ren and chocolate catsup according to weight ratio 1:(1～5), be preferably 1:(2～4), evenly mix, make ripe Li Ren and chocolate cream material mixture.
(11) solidify: by the Li Ren after wrapped chocolate catsup in (10) or by the broken chocolate cream of Li Ren, be placed in mould, then mould is placed in to 0～8 ℃, be preferably under 5 ℃ of conditions, preserve 10～20min, be preferably 15min, solidify to chocolate, make the chocolate crude product of Li Ren.
(12) polishing: the chocolate crude product of the Li Ren after solidifying in (11) is taken out, the uneven surface of chocolate is revised, until surperficial rounding.
And need to after freezing, thaw while making the Li Ren chocolate of Li Ren and chocolate mixed type, so that by Li Ren stripping and slicing, and it is freezing after Li Ren stripping and slicing, to carry out secondary, to remove more up hill and dale the moisture of Li Renzhong, is convenient to follow-up frying course.
Embodiment
embodiment 1
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; Chinese chestnut is put into 90 ℃ of hot water and keep 30s; Adopt manual type to shell, go capsula interna clothing, obtain half-mature Li Ren;
(2) rinsing: by the clear water rinsing 3 times for half-mature Li Ren obtaining in (1);
(3) freezing, thaw: after the half-mature Li Ren after rinsing in (2) is placed to 3h in-18 ℃ of environment, take out the 15min that thaws;
(4) stripping and slicing: the length of side that the Li Ren after processing in (3) is cut into regular shape is the little fourth of 0.3cm Li Ren;
(5) secondary is freezing: by the little fourth of Li Ren making in (4) freezing 5h in-18 ℃ of environment;
(6) fried: to take out through the freezing little fourth of Li Ren of (5) secondary, in 5min, enter in the edible oil that oil is placed on 120 ℃ of temperature frying 9min;
(7) oil strain: the little fourth of Li Ren after fried in taking-up (6), places it in 3min on filter paper for oil;
(8) cooling: the little fourth of Li Ren after oil strain in (7) to be carried out air-cooled, or in dry environment, place 2h;
(9) chocolate catsup processing: will be incubated under 40 ℃ of conditions after chocolate catsup fine grinding, refining, making chocolate catsup moisture is 1%;
(10) be coated with chocolate cream: the chocolate cream making in the little fourth of Li Ren that processing in (8) is obtained and (9) in mass ratio 1:3 mixes, and makes the broken semi-finished product of Li Ren;
(11) solidify: the broken semi-finished product of Jiang Liren are placed in mould, then mould is placed in to 5 ℃ preserves 15min, solidify to chocolate, make the broken chocolate crude product of Li Ren;
(12) polishing: the broken chocolate crude product of the Li Ren making in (11) is taken out, the uneven surface of chocolate is revised, until surfacing.
embodiment 2
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; Chinese chestnut is put into 90 ℃ of hot water and keep 30s; Adopt mechanical mode to shell, go capsula interna clothing, obtain half-mature Li Ren;
(2) rinsing: by half-mature Li Ren water rinse 3 times that obtain in (1);
(3) freezing: the half-mature Li Ren after rinsing in (2) is placed to 5h under-18 ℃ of conditions;
(4) boiling: the half-mature Li Ren after freezing in (3) is put into boiling water, until boil completely, obtain ripe Li Ren;
(5) dry: the ripe Li Ren obtaining in (4) to be placed in to dry environment, to moisture evaporate to dryness;
(6) fried: dried ripe Li Ren in (5) to be placed in to the edible oil of 120 ℃ of temperature, frying 10min;
(7) oil strain: the ripe Li Ren after fried in taking-up (6), is placed on 3min on filter paper for oil;
(8) cooling: the ripe Li Ren after oil strain in (7) to be carried out air-cooled, or place 2h in dry environment;
(9) chocolate catsup processing: will be incubated under 45 ℃ of conditions after chocolate catsup fine grinding, refining, making chocolate catsup moisture is 1%;
(10) wrapped chocolate catsup: by the chocolate catsup making in (9) evenly the wrapped ripe Li Ren to making in (8) go up, wherein, the thickness of chocolate catsup is 2.5mm;
(11) solidify: by the Li Ren after wrapped chocolate catsup in (10) or by the broken chocolate cream of Li Ren, be placed in mould, then mould is placed under 5 ℃ of conditions, preserve 15min, solidify to chocolate, make the chocolate crude product of Li Ren;
(12) polishing: the chocolate crude product of the Li Ren after solidifying in (11) is taken out, the uneven surface of chocolate is revised, until surperficial rounding.
embodiment 3
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; Chinese chestnut is put into 100 ℃ of hot water and keep 20s; Adopt mechanical system to shell, go capsula interna clothing, obtain half-mature Li Ren;
(2) rinsing: by the clear water rinsing 5 times for half-mature Li Ren obtaining in (1);
(3) freezing, thaw: after the half-mature Li Ren after rinsing in (2) is placed to 5h in-18 ℃ of environment, take out the 10min that thaws;
(4) stripping and slicing: the length of side that the Li Ren after processing in (3) is cut into regular shape is the little fourth of 0.5cm Li Ren;
(5) secondary is freezing: by the little fourth of Li Ren making in (4) freezing 3h in-18 ℃ of environment;
(6) fried: to take out through the freezing little fourth of Li Ren of (5) secondary, in 5min, enter in the edible oil that oil is placed on 130 ℃ of temperature frying 12min;
(7) oil strain: the little fourth of Li Ren after fried in taking-up (6), places it in 5min on filter paper for oil;
(8) cooling: the little fourth of Li Ren after oil strain in (7) to be carried out air-cooled, or in dry environment, place 1h;
(9) chocolate catsup processing: will be incubated under 45 ℃ of conditions after chocolate catsup fine grinding, refining, making chocolate catsup moisture is 1%;
(10) be coated with chocolate cream: the chocolate cream making in the little fourth of Li Ren that processing in (8) is obtained and (9) in mass ratio 1:5 mixes, and makes the broken semi-finished product of Li Ren;
(11) solidify: the broken semi-finished product of Jiang Liren are placed in mould, then mould is placed in to 0 ℃ preserves 10min, solidify to chocolate, make the broken chocolate crude product of Li Ren;
(12) polishing: the broken chocolate crude product of the Li Ren making in (11) is taken out, the uneven surface of chocolate is revised, until surfacing.
embodiment 4
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; Chinese chestnut is put into 80 ℃ of hot water and keep 40s; Adopt manual type to shell, go capsula interna clothing, obtain half-mature Li Ren;
(2) rinsing: by the clear water rinsing 1 time for half-mature Li Ren obtaining in (1);
(3) freezing, thaw: after the half-mature Li Ren after rinsing in (2) is placed to 1h in-18 ℃ of environment, take out the 20min that thaws;
(4) stripping and slicing: the length of side that the Li Ren after processing in (3) is cut into regular shape is the little fourth of 0.4cm Li Ren;
(5) secondary is freezing: by the little fourth of Li Ren making in (4) freezing 3h in-18 ℃ of environment;
(6) fried: to take out through the freezing little fourth of Li Ren of (5) secondary, in 5min, enter in the edible oil that oil is placed on 110 ℃ of temperature frying 8min;
(7) oil strain: the little fourth of Li Ren after fried in taking-up (6), places it in 1min on filter paper for oil;
(8) cooling: the little fourth of Li Ren after oil strain in (7) to be carried out air-cooled, or in dry environment, place 3h;
(9) chocolate catsup processing: will be incubated under 50 ℃ of conditions after chocolate catsup fine grinding, refining, making chocolate catsup moisture is 1%;
(10) be coated with chocolate cream: the chocolate cream making in the little fourth of Li Ren that processing in (8) is obtained and (9) in mass ratio 1:1 mixes, and makes the broken semi-finished product of Li Ren;
(11) solidify: the broken semi-finished product of Jiang Liren are placed in mould, then mould is placed in to 0 ℃ preserves 20min, solidify to chocolate, make the broken chocolate crude product of Li Ren;
(12) polishing: the broken chocolate crude product of the Li Ren making in (11) is taken out, the uneven surface of chocolate is revised, until surfacing.
embodiment 5
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; Chinese chestnut is put into 90 ℃ of hot water and keep 20s; Adopt artificial mode to shell, go capsula interna clothing, obtain half-mature Li Ren;
(2) rinsing: by half-mature Li Ren water rinse 1 time obtaining in (1);
(3) freezing: the half-mature Li Ren after rinsing in (2) is placed to 1h under-18 ℃ of conditions;
(4) boiling: the half-mature Li Ren after freezing in (3) is put into boiling water, until boil completely, obtain ripe Li Ren;
(5) dry: the ripe Li Ren obtaining in (4) to be placed in to dry environment, to moisture evaporate to dryness;
(6) fried: dried ripe Li Ren in (5) to be placed in to the edible oil of 110 ℃ of temperature, frying 8min;
(7) oil strain: the ripe Li Ren after fried in taking-up (6), is placed on 1min on filter paper for oil;
(8) cooling: the ripe Li Ren after oil strain in (7) to be carried out air-cooled, or place 1h in dry environment;
(9) chocolate catsup processing: will be incubated under 40～50 ℃ of conditions after chocolate catsup fine grinding, refining, making chocolate catsup moisture is 1%;
(10) wrapped chocolate catsup: by the chocolate catsup making in (9) evenly the wrapped ripe Li Ren to making in (8) go up, wherein, the thickness of chocolate catsup is 2mm;
(11) solidify: by the Li Ren after wrapped chocolate catsup in (10) or by the broken chocolate cream of Li Ren, be placed in mould, then mould is placed under 8 ℃ of conditions, preserve 10min, solidify to chocolate, make the chocolate crude product of Li Ren;
(12) polishing: the chocolate crude product of the Li Ren after solidifying in (11) is taken out, the uneven surface of chocolate is revised, until surperficial rounding.
embodiment 6
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; Chinese chestnut is put into 85 ℃ of hot water and keep 40s; Adopt artificial mode to shell, go capsula interna clothing, obtain half-mature Li Ren;
(2) rinsing: by half-mature Li Ren water rinse 5 times that obtain in (1);
(3) freezing: the half-mature Li Ren after rinsing in (2) is placed to 3h under-18 ℃ of conditions;
(4) boiling: the half-mature Li Ren after freezing in (3) is put into boiling water, until boil completely, obtain ripe Li Ren;
(5) dry: the ripe Li Ren obtaining in (4) to be placed in to dry environment, to moisture evaporate to dryness;
(6) fried: dried ripe Li Ren in (5) to be placed in to the edible oil of 130 ℃ of temperature, frying 12min;
(7) oil strain: the ripe Li Ren after fried in taking-up (6), is placed on 5min on filter paper for oil;
(8) cooling: the ripe Li Ren after oil strain in (7) to be carried out air-cooled, or place 3h in dry environment;
(9) chocolate catsup processing: will chocolate catsup fine grinding, under 50 ℃ of conditions, be incubated after refining, make that chocolate catsup is moisture is no more than 1%;
(10) wrapped chocolate catsup: by the chocolate catsup making in (9) evenly the wrapped ripe Li Ren to making in (8) go up, wherein, the thickness of chocolate catsup is 3mm;
(11) solidify: by the Li Ren after wrapped chocolate catsup in (10) or by the broken chocolate cream of Li Ren, be placed in mould, then mould is placed under 8 ℃ of conditions, preserve 20min, solidify to chocolate, make the chocolate crude product of Li Ren;
(12) polishing: the chocolate crude product of the Li Ren after solidifying in (11) is taken out, the uneven surface of chocolate is revised, until surperficial rounding.
Comparative example
comparative example 1
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; Chinese chestnut is put into 70 ℃ of hot water and keep 30s; Adopt manual type to shell, go capsula interna clothing, obtain half-mature Li Ren;
(2) rinsing: by the clear water rinsing 3 times for half-mature Li Ren obtaining in (1);
(3) freezing, thaw: after the half-mature Li Ren after rinsing in (2) is placed to 1h in-18 ℃ of environment, take out the 15min that thaws;
(4) stripping and slicing: the length of side that the Li Ren after processing in (3) is cut into regular shape is the little fourth of 0.3cm Li Ren;
(5) fried: to take out the little fourth of Li Ren making in (4), in 5min, enter in the edible oil that oil is placed on 80 ℃ of temperature frying 20min;
(6) cooling: the little fourth of Li Ren after oil strain in (5) to be carried out air-cooled, or in dry environment, place 2h;
(7) chocolate catsup processing: will be incubated under 40 ℃ of conditions after chocolate catsup fine grinding, refining, making chocolate catsup moisture is 1%;
(8) be coated with chocolate cream: the chocolate cream making in the little fourth of Li Ren that processing in (6) is obtained and (7) in mass ratio 1:3 mixes, and makes the broken semi-finished product of Li Ren;
(9) solidify: the broken semi-finished product of Jiang Liren are placed in mould, then mould is placed in to-5 ℃ and preserves 3min, solidify to chocolate, make the broken chocolate crude product of Li Ren;
(10) polishing: the broken chocolate crude product of the Li Ren making in (9) is taken out, the uneven surface of chocolate is revised, until surfacing.
comparative example 2
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; Chinese chestnut is put into 120 ℃ of hot water and keep 50s; Adopt mechanical mode to shell, go capsula interna clothing, obtain half-mature Li Ren;
(2) rinsing: by half-mature Li Ren water rinse 3 times that obtain in (1);
(3) boiling: the half-mature Li Ren obtaining in (2) is put into boiling water, until boil completely, obtain ripe Li Ren;
(4) dry: the ripe Li Ren obtaining in (3) to be placed in to dry environment, to moisture evaporate to dryness;
(5) fried: dried ripe Li Ren in (4) to be placed in to the edible oil of 120 ℃ of temperature, frying 15min;
(6) oil strain: the ripe Li Ren after fried in taking-up (5), is placed on 3min on filter paper for oil;
(7) chocolate catsup processing: will be incubated under 60 ℃ of conditions after chocolate catsup fine grinding, refining, making chocolate catsup moisture is 1%;
(8) wrapped chocolate catsup: by the chocolate catsup making in (7) evenly the wrapped ripe Li Ren to making in (6) go up, wherein, the thickness of chocolate catsup is 1mm;
(9) solidify: by the Li Ren after wrapped chocolate catsup in (8) or by the broken chocolate cream of Li Ren, be placed in mould, then mould be placed under-5 ℃ of conditions, preserve 15min, solidify to chocolate, make the chocolate crude product of Li Ren;
(10) polishing: the chocolate crude product of the Li Ren after solidifying in (9) is taken out, the uneven surface of chocolate is revised, until surperficial rounding.
Experimental example
This experimental example specimen in use is that the made Li Ren of embodiment 1～embodiment 6 and comparative example 1～comparative example 2 is chocolate.
experimental example 1the chocolate sensory evaluation scores of Li Ren
Embodiment provided by the present invention and comparative example sensory evaluation standard used is as shown in table 1:
Table 1 sensory evaluation standard
The sensory evaluation scores of the prepared Li Ren chocolate of embodiment 1～comparative example 2 is as shown in table 2 below:
The sensory evaluation scores of table 2 embodiment 1～comparative example 2 prepared Li Ren chocolates
| Sample | Color and luster score | Fragrance score | Outward appearance score | Mouthfeel score | Integrate score |
| Embodiment 1 | 23 | 24 | 20 | 25 | 92 |
| Embodiment 2 | 24 | 25 | 25 | 22 | 96 |
| Embodiment 3 | 21 | 23 | 22 | 23 | 89 |
| Embodiment 4 | 19 | 21 | 22 | 21 | 83 |
| Embodiment 5 | 20 | 22 | 21 | 22 | 85 |
| Embodiment 6 | 21 | 23 | 21 | 22 | 87 |
| Comparative example 1 | 20 | 15 | 20 | 19 | 74 |
| Comparative example 2 | 20 | 16 | 20 | 20 | 76 |
As shown in Table 3, adopt the comprehensive sensory evaluation scores of Li Ren chocolate prepared by method provided by the invention higher than the comprehensive sensory evaluation scores of preparing in comparative example.
experimental example 2the mensuration of shelf-life
The measurement result of chocolate shelf-life of table 3 Li Ren
| Sample | Shelf-life (moon) |
| Embodiment 1 | 18 |
| Embodiment 2 | 12 |
| Embodiment 3 | 18 |
| Embodiment 4 | 18 |
| Embodiment 5 | 12 |
| Embodiment 6 | 12 |
| Comparative example 2 | 12 |
As shown in Table 3, adopt the shelf-life of Li Ren chocolate prepared by method provided by the invention to be at least 12 months, the longlyest reach 18 months.
The above combination specific embodiment and exemplary example have been described in detail the present invention, but these explanations can not be interpreted as limitation of the present invention.It will be appreciated by those skilled in the art that in the situation that not departing from spirit and scope of the invention, can carry out multiple replacement of equal value, modify or improve technical solution of the present invention and embodiment thereof, these all fall within the scope of the present invention.Protection scope of the present invention is as the criterion with claims.
Claims (10)
1. a Li Ren chocolate, is characterized in that, it is made by the method comprising the following steps:
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; It is that the hot water of 80～100 ℃ keeps 20～40s that Chinese chestnut is put into temperature, shells, goes capsula interna clothing, obtains half-mature Li Ren;
(2) rinsing: by half-mature Li Ren water rinse 1～5 time obtaining in (1);
(3) freezing: the half-mature Li Ren after rinsing in (2) is placed to 1～5h under-20～-15 ℃ of conditions;
(4) boiling: the half-mature Li Ren after freezing in (3) is put into boiling water, until boil completely, obtain ripe Li Ren;
(5) dry: the ripe Li Ren obtaining in (4) to be placed in to dry environment, to moisture evaporate to dryness;
(6) fried: dried ripe Li Ren in (5) to be placed in to the edible oil of 110～130 ℃ of temperature, frying 8～12min;
(7) oil strain: the ripe Li Ren after fried in taking-up (6), is placed on 1～5min on filter paper for oil;
(8) cooling: the ripe Li Ren after oil strain in (7) to be carried out air-cooled, or place 1～3h in dry environment;
(9) chocolate catsup processing: will chocolate catsup fine grinding, under 40～50 ℃ of conditions, be incubated after refining, make that chocolate catsup is moisture is no more than 1%;
(10) wrapped chocolate catsup: by the chocolate catsup making in (9) evenly the wrapped ripe Li Ren to making in (8) go up, wherein, the thickness of chocolate catsup is 1～5mm; Or by ripe Li Ren with chocolate catsup according to weight ratio 1:(1～5) evenly mix, make ripe Li Ren and chocolate cream material mixture;
(11) solidify: the Li Ren after wrapped chocolate catsup in (10) or ripe Li Ren and chocolate cream material mixture are placed in to mould, then mould is placed under 0～8 ℃ of condition, preserve 10～20min, solidify to chocolate, make the chocolate crude product of Li Ren;
(12) polishing: the chocolate crude product of the Li Ren after solidifying in (11) is taken out, the uneven surface of chocolate is revised, until surperficial rounding.
2. a kind of Li Ren according to claim 1 is chocolate, it is characterized in that, in its preparation method, in step (3) afterwards, step (4) is further comprising the steps of before:
(3-1) thaw: take out half-mature Li Ren after freezing in (3) 10～20min that thaws in 20～25 ℃ of environment;
(3-2) stripping and slicing: the length of side that the Li Ren after processing in (3-1) is cut into regular shape is the little fourth of 0.3～0.5cm Li Ren;
(3-3) secondary is freezing: by the little fourth of Li Ren making in (3-2) freezing 3～7h in-18 ℃～-23 ℃ environment.
3. a preparation method for Li Ren chocolate, is characterized in that, comprises the following steps:
(1) slaking is shelled: in the side cutout of Chinese chestnut, but do not injure Li Ren; It is that the hot water of 80～100 ℃ keeps 20～40s that Chinese chestnut is put into temperature; Shell, go capsula interna clothing, obtain half-mature Li Ren;
(2) rinsing: by half-mature Li Ren water rinse 1～5 time obtaining in (1);
(3) freezing: the half-mature Li Ren after rinsing in (2) is placed to 1～5h under-20～-15 ℃ of conditions;
(4) boiling: the half-mature Li Ren after freezing in (3) is put into boiling water, until boil completely, obtain ripe Li Ren;
(5) dry: the ripe Li Ren obtaining in (4) to be placed in to dry environment, to moisture evaporate to dryness;
(6) fried: dried ripe Li Ren in (5) to be placed in to the edible oil of 110～130 ℃ of temperature, frying 8～12min;
(7) oil strain: the ripe Li Ren after fried in taking-up (6), is placed on 1～5min on filter paper for oil;
(8) cooling: the ripe Li Ren after oil strain in (7) to be carried out air-cooled, or place 1～3h in dry environment;
(9) chocolate catsup processing: will chocolate catsup fine grinding, under 40～50 ℃ of conditions, be incubated after refining, make that chocolate catsup is moisture is no more than 1%;
(10) wrapped chocolate catsup: by the chocolate catsup making in (9) evenly the wrapped ripe Li Ren to making in (8) go up, wherein, the thickness of chocolate catsup is 1～5mm; Or by ripe Li Ren with chocolate catsup according to weight ratio 1:(1～5) evenly mix, make ripe Li Ren and chocolate cream material mixture;
(11) solidify: the Li Ren after wrapped chocolate catsup in (10) or ripe Li Ren and chocolate cream material mixture are placed in to mould, then mould is placed under 0～8 ℃ of condition, preserve 10～20min, solidify to chocolate, make the chocolate crude product of Li Ren;
(12) polishing: the chocolate crude product of the Li Ren after solidifying in (11) is taken out, the uneven surface of chocolate is revised, until surperficial rounding.
4. the chocolate preparation method of a kind of Li Ren according to claim 3, is characterized in that, in step (3) afterwards, step (4) is further comprising the steps of before:
(3-1) thaw: take out half-mature Li Ren after freezing in (3) 10～20min that thaws in 20～25 ℃ of environment;
(3-2) stripping and slicing: the length of side that the Li Ren after processing in (3-1) is cut into regular shape is the little fourth of 0.3～0.5cm Li Ren;
(3-3) secondary is freezing: by the little fourth of Li Ren making in (3-2) freezing 3～7h in-18 ℃ of environment.
5. according to the preparation method of a kind of Li Ren chocolate described in claim 3 or 4, it is characterized in that, the retention time in 100 ℃ of hot water of Chinese chestnut described in step (1) is 30s.
6. according to the preparation method of a kind of Li Ren chocolate described in claim 3 or 4, it is characterized in that, described in step (6), edible oil temperature is 120 ℃, and the frying time is 10min; Described in step (7), oil filtration time is 3min.
7. according to the preparation method of a kind of Li Ren chocolate described in claim 3 or 4, it is characterized in that, be 2h cool time described in step (8).
8. according to the preparation method of a kind of Li Ren chocolate described in claim 3 or 4, it is characterized in that, in the processing of chocolate catsup described in step (9), temperature is 45 ℃.
9. according to the preparation method of a kind of Li Ren chocolate described in claim 3 or 4, it is characterized in that, described in step (10), the thickness of chocolate catsup is 2.5mm; The weight ratio of ripe Li Ren and chocolate catsup is 1:(2～4).
10. according to the preparation method of a kind of Li Ren chocolate described in claim 3 or 4, it is characterized in that, described in step (11), the setting temperature of chocolate catsup is 5 ℃, and setting time is 15min.
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