CN103783233A - Production method of black rice chocolate candies - Google Patents
Production method of black rice chocolate candies Download PDFInfo
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- CN103783233A CN103783233A CN201410040076.7A CN201410040076A CN103783233A CN 103783233 A CN103783233 A CN 103783233A CN 201410040076 A CN201410040076 A CN 201410040076A CN 103783233 A CN103783233 A CN 103783233A
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Abstract
The invention discloses a production method of black rice chocolate candies. The technical characteristics are as follows: the raw materials comprise black rice, cocoa butter, cocoa butter substitute, non-dairy creamer, maltodextrin and salt; the production method comprises the following steps that black rice is subjected to cleaning, airing by spreading, drying and grinding, which are strictly controlled; saccharified and ground milled rice flour is mixed with enzymolyzed and concentrated black rice skin flour to form the black rice flour, the mixture is mixed with the non-dairy creamer, the salt, the cocoa butter substitute, the maltodextrin and the cocoa butter, the mixture is ground finely to prepare chocolate base material, and the chocolate base material is mixed with the black rice flour to prepare the black rice chocolate. The black rice chocolate candies keep the basic flavor of the chocolate and also have the black rice flavor; and the candies have the black rice baking fragrance, have chocolate mouthfeel and also have the active substances and the nutritional ingredients of the black rice.
Description
Technical field
The present invention relates to a kind of black rice chocolate preparation method, belong to food processing technology field.
Background technology
Black rice belongs to grass, and appearance is pitch-dark, is because anthocyanin forms at pericarp and kind intracutaneous deposition, contains abundant nutritional labeling and active material in crust, has higher healthy nutritive value, has " black pearl " and " king's of rice " good reputation.Black rice paddy is made up of each several parts such as husk, pericarp, seed coat, perisperm, aleurone, endosperm and embryos.Black rice refers to sloughs husk, retain the goods of other each several part, black rice is referred to as black rice husk through pericarp, seed coat, aleurone and the embryo of the gained of milling again, grinds the polished rice and be called black polished rice (being usually said directly edible rice) from black rice, only retains endosperm.
Black Rice Anthocyanin-rich (anthoeyanin) belongs to polyphenol compound, claim again " black rice pigments ", be to be combined with glycosidic bond the glucosides forming by anthocyanidin (anthoeyanidin) and various sugar, be present in the cell liquid of fruit, stem, foliage organ of black rice.Anthocyanin class material is except giving the abundant color of plant, also there is anti-oxidant, anti-inflammatory, reducing blood lipid and suppress the physiological functions such as tumour generation, anthocyanin, as a kind of safer natural colouring matter, also demonstrates wide application prospect in food industry simultaneously.Zhong Yan etc. think that the Functions of Physiological Health Care of black rice is mainly relevant with the Black Rice Anthocyanin-rich pigment being rich in black rice.The researchs such as Sun Ling show, Black Rice anthocyanin content is higher, and the ability of removing ultra-oxygen anion free radical is stronger, and the anti-oxidation characteristics of black rice and its anthocyanin content are marked positive correlation.The researchs such as Zhang Mingwei show black rice peeling 2mm, and gained anthocyanin accounts for 65%～70% of full rice anthocyanin total amount; Peeling 4mm, gained rice skin accumulative total is heavy less than 15%, and anthocyanin accounts for more than 98%.Therefore, in black rice, anthocyanin distributes and sharply successively decreases from brown rice grain surface to inner, mainly concentrates on weight less than 10% exocuticle part.Be worth in order to retain black rice nourishing, therefore the black rice on market is to occur with black rice, is black or pitchy.
Because black rice pigments is the water-soluble pigment of a kind of sensitiveness, in the washing process of black rice, cause a large amount of losses of Black Rice Anthocyanin-rich, the destruction that simultaneously high temperature causes anthocyanin material, has affected the edibility of black rice.In addition, it is many that the black rice on market occurs with conventional brown rice, processes comparatively time-consumingly, and product structure is single, and eating mouth feel is coarse, and surcharge is low, and deep processing series products is abundant not, has caused the very large market vacancy of black-rice food.
Chocolate is as a kind of candy, smooth mouth feel, and except can Quick energizing quantity, its nutrition and function obtain more and more consumers' attention just gradually.Research shows, polyphenol, flavonols material that chocolate is rich in are a kind of free radical scavengers, can protect preferably body to avoid oxidative damage.Black rice is developed to the black rice candy with chocolate flavouring, plays nutrition and mouthfeel complementation.
Black rice Chocolate Production process comprises that black rice polished rice, black rice husk enzymolysis concentrate, the expanded pulverizing of rice core, then mix with cocoa butter the several operation stages that are poured into mould and make, because of features such as it are beautiful in colour, nutritious, health care is obvious, very popular.
Literature search:
A kind of chocolate cornflakes and preparation method thereof application number: 201210486393.2
Summary: the invention provides a kind of chocolate cornflakes, these chocolate cornflakes can be made by following preparation method: by glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, cocoa power 2-4 weight portion, water 15～25 weight portions mix, send into extrusion modling in twin (double) screw extruder, again through granulation, compressing tablet, make the cornflakes that thickness is 0.2-0.4 millimeter, cornflakes are toasted, 150 ℃ ± 5 ℃ of baking temperatures, baking time 8-10 minute, while being cooled to 55 ℃ ± 2 ℃, spray beeswax 5～8 weight portions that melted to cornflakes surface uniform, the fast room temperature that is cooled to of speed, be chocolate cornflakes.Owing to having sprayed beeswax in manufacturing process, the resistance to bubble of chocolate cornflakes of the present invention in liquid food is better than traditional cornflakes, can also prevent chocolate cornflakes moisture absorption in storage process simultaneously.The cocoa power adding in batching and the beeswax of spraying have increased the trophism of cornflakes, and have enriched the kind of cornflakes.
The black rice chocolate that has in addition sale [Mai Dehao] brand on market, its composition is: black rice, sesame, substitute of cocoa fat, vegetable fat powder, casein, milk powder, maltodextrin, salt.
Summary of the invention
The object of the invention is a kind of black rice chocolate preparation method, can effectively protect the peculiar purple color and luster of black rice, nutritive value, embody chocolate flavor taste.
The present invention solves the problems of the technologies described above adopted technical scheme:
A preparation method for black rice chocolate, its raw material prescription is black rice 50-70% by weight percentage, cocoa butter 15-35%, substitute of cocoa fat 0-5%, vegetable fat powder 2-8%, maltodextrin 2-21%, salt 0-1%;
Its preparation method comprises the steps:
A) husk rice: carry out husk rice after the removal of impurities of black rice selection by winnowing, polished rice rate is controlled at 90%, deposits black rice husk and black polished rice respectively;
B) black polished rice cleans and dries: black polished rice is cleaned up, spread and dry, then dry, bake out temperature is 60-70 ℃, and time 40-60min controls moisture below 15%;
C) black polished rice expanded, pulverize: after the expanded gelatinization of black polished rice after oven dry, add pure water and carbohydrase and carry out saccharification, saccharificatinn period 20-30min, upper oven drying, water content < 10%, then pulverize, make powder size < 200 orders;
D) black rice husk enzymolysis, concentrated: the black rice husk producing after husk rice adds respectively amylase and protease to carry out enzymolysis, concentrates, is dried to powder afterwards at 70-80 ℃, crosses 80 mesh sieves;
E) mix: by above-mentioned through expanded, black milled rice flour after pulverizing with to be mixed into black rice flour through enzymolysis, black rice husk powder after concentrated for subsequent use;
F) mix the chocolate base-material of fine grinding preparation by 2/3 of cocoa butter total amount in vegetable fat powder, salt powder, substitute of cocoa fat, maltodextrin and raw material, for subsequent use;
G) remaining 1/3 cocoa butter in above-mentioned black rice flour for subsequent use and raw material is ground after mixing, make its granularity < 20um, then mix with chocolate base-material, mixture is refined to 6-10 hour;
H) mixed material after fine grinding carries out temperature adjustment and is warming up to 50 ℃ from 30 ℃ and is cooled to 32 ℃ from 50 ℃ again, 32 ℃ of insulations, is then poured in mould;
I) chocolate after cast enters cold road cooling forming, makes black rice local flavor chocolate food.
Beneficial effect of the present invention: through above-mentioned black rice selection by winnowing pure white, black rice husk and black polished rice are separated, be conducive to the protective effect of anthocyanidin, make chocolate there is good color and luster; Simultaneously expanding treatment has prevented the generation of phenomenon of relapse after ground rice gelatinization, improves the chocolate matter structure of black rice, makes chocolate have good local flavor, is particularly advantageous in exclusive black rice local flavor in performance chocolate of the present invention.
Adopting cocoa butter, substitute of cocoa fat, vegetable fat powder, salt, Yang County black rice, maltodextrin is raw material, black rice polished rice, black rice husk enzymolysis concentrate, the expanded pulverizing of rice core, then mix with cocoa butter the several operation stages that are poured into mould and make and prepare black rice local flavor chocolate, it has significantly strengthened the black rice rice perfume (or spice) in chocolate, local flavor is better, functional abundanter, be the newtype in chocolate food, be a kind of healthy food of characteristic black rice local flavor.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1
A kind of black rice chocolate, wherein, comprises black rice composition 50%, cocoa butter 15%, vegetable fat powder 8%, substitute of cocoa fat 5%, maltodextrin 21%, salt 1%.
Its preparation method, comprises the steps:
A) husk rice: carry out husk rice polished rice after the removal of impurities of black rice selection by winnowing, polished rice rate is controlled at 90%, black rice husk and black polished rice are deposited respectively;
B) black polished rice cleans and dries: black polished rice is cleaned up, spread after drying on the thin bamboo strip is winnowed with a dustpan and dry, bake out temperature is 60-70 ℃, and time 40-60min controls moisture below 15%;
C) black polished rice expanded, pulverize: after expanded gelatinization, add pure water and carbohydrase and carry out saccharification, saccharification 20-30min, upper oven drying, water content < 10%, pulverizer pulverizing, makes powder size < 200 orders.
D) black rice husk enzymolysis, concentrated: add respectively amylase and protease to carry out enzymolysis, concentrate, be dried to powder at 70-80 ℃ afterwards, cross 80 mesh sieves.
E) mix: by above-mentioned through expanded, black milled rice flour after pulverizing with to be mixed into black rice flour through enzymolysis, black rice husk powder after concentrated for subsequent use;
F) mix the chocolate base-material of fine grinding preparation by 2/3 of vegetable fat powder, salt powder, substitute of cocoa fat, maltodextrin and cocoa butter total amount, for subsequent use;
G) above-mentioned black rice flour for subsequent use and remaining 1/3 cocoa butter are mixed to rear grinding, make its granularity < 20um, then mix with chocolate base-material, mixture is refined to 6-10 hour;
H) mixed material after fine grinding carries out temperature adjustment and is warming up to 50 ℃ from 30 ℃ and is cooled to 32 ℃ from 50 ℃ again, and 32 ℃ of insulations, are then poured in mould;
I) chocolate after cast enters cold road cooling forming, makes black rice local flavor chocolate food.
Embodiment 2
A kind of black rice chocolate, wherein, comprises black rice composition 70%, cocoa butter 25%, vegetable fat powder 2%, substitute of cocoa fat 0%, maltodextrin 2.5%, salt 0.5%.
Its preparation method, comprises the steps:
A) husk rice: carry out husk rice polished rice after the removal of impurities of black rice selection by winnowing, polished rice rate is controlled at 90%, black rice husk and black polished rice are deposited respectively;
B) black polished rice cleans and dries: black polished rice is cleaned up, spread after drying on the thin bamboo strip is winnowed with a dustpan and dry, bake out temperature is 60-70 ℃, and time 40-60min controls moisture below 15%;
C) black polished rice expanded, pulverize: after expanded gelatinization, add pure water and carbohydrase and carry out saccharification, saccharification 20-30min, upper oven drying, water content < 10%, pulverizer pulverizing, makes powder size < 200 orders.
D) black rice husk enzymolysis, concentrated: add respectively amylase and protease to carry out enzymolysis, concentrate, be dried to powder at 70-80 ℃ afterwards, cross 80 mesh sieves.
E) mix: by above-mentioned through expanded, black milled rice flour after pulverizing with to be mixed into black rice flour through enzymolysis, black rice husk powder after concentrated for subsequent use;
F) mix the chocolate base-material of fine grinding preparation by 2/3 of vegetable fat powder, salt powder, substitute of cocoa fat, maltodextrin and cocoa butter total amount, for subsequent use;
G) above-mentioned black rice flour for subsequent use and remaining 1/3 cocoa butter are mixed to rear grinding, make its granularity < 20um, then mix with chocolate base-material, mixture is refined to 6-10 hour;
H) mixed material after fine grinding carries out temperature adjustment and is warming up to 50 ℃ from 30 ℃ and is cooled to 32 ℃ from 50 ℃ again, and 32 ℃ of insulations, are then poured in mould;
I) chocolate after cast enters cold road cooling forming, makes black rice local flavor chocolate food.
Embodiment 3
A kind of black rice chocolate, wherein, comprises black rice composition 60%, cocoa butter 20%, vegetable fat powder 6%, substitute of cocoa fat 3%, maltodextrin 10.5%, salt 0.5%.
Its preparation method, comprises the steps:
A) husk rice: carry out husk rice polished rice after the removal of impurities of black rice selection by winnowing, polished rice rate is controlled at 90%, black rice husk and black polished rice are deposited respectively;
B) black polished rice cleans and dries: black polished rice is cleaned up, spread after drying on the thin bamboo strip is winnowed with a dustpan and dry, bake out temperature is 60-70 ℃, and time 40-60min controls moisture below 15%;
C) black polished rice expanded, pulverize: after expanded gelatinization, add pure water and carbohydrase and carry out saccharification, saccharification 20-30min, upper oven drying, water content < 10%, pulverizer pulverizing, makes powder size < 200 orders;
D) black rice husk enzymolysis, concentrated: add respectively amylase and protease to carry out enzymolysis, concentrate, be dried to powder at 70-80 ℃ afterwards, cross 80 mesh sieves;
E) mix: by above-mentioned through expanded, black milled rice flour after pulverizing with to be mixed into black rice flour through enzymolysis, black rice husk powder after concentrated for subsequent use;
F) mix the chocolate base-material of fine grinding preparation by 2/3 of vegetable fat powder, salt powder, substitute of cocoa fat, maltodextrin and cocoa butter total amount, for subsequent use;
G) above-mentioned black rice flour for subsequent use and remaining 1/3 cocoa butter are mixed to rear grinding, make its granularity < 20um, then mix with chocolate base-material, mixture is refined to 6-10 hour;
H) mixed material after fine grinding carries out temperature adjustment and is warming up to 50 ℃ from 30 ℃ and is cooled to 32 ℃ from 50 ℃ again, under 32 ℃ of environment, is incubated, and is then poured in mould;
I) chocolate after cast enters cold road cooling forming, makes black rice local flavor chocolate food.
Embodiment 4
A kind of black rice chocolate, wherein, comprises black rice composition 50%, cocoa butter 35%, vegetable fat powder 4%, substitute of cocoa fat 0%, maltodextrin 10%, salt 1%.
Its preparation method, comprises the steps:
A) husk rice: carry out husk rice polished rice after the removal of impurities of black rice selection by winnowing, polished rice rate is controlled at 90%, black rice husk and black polished rice are deposited respectively;
B) black polished rice cleans and dries: black polished rice is cleaned up, spread on the thin bamboo strip is winnowed with a dustpan and dry and dry, bake out temperature is 60-70 ℃, and time 40-60min controls moisture below 15%;
C) black polished rice expanded, pulverize: after expanded gelatinization, add pure water and carbohydrase and carry out saccharification, saccharification 20-30min, upper oven drying, water content < 10%, pulverizer pulverizing, makes powder size < 200 orders.
D) black rice husk enzymolysis, concentrated: add respectively amylase and protease to carry out enzymolysis, 70-80 ℃ concentrates, is dried to powder afterwards, crosses 80 mesh sieves.
E) mix: by above-mentioned through expanded, black milled rice flour after pulverizing with to be mixed into black rice flour through enzymolysis, black rice husk powder after concentrated for subsequent use;
F) mix the chocolate base-material of fine grinding preparation by 2/3 of vegetable fat powder, salt powder, substitute of cocoa fat, maltodextrin and cocoa butter total amount, for subsequent use;
G) above-mentioned black rice flour for subsequent use and remaining 1/3 cocoa butter are mixed to rear grinding, make its granularity < 20um, then mix with chocolate base-material, mixture is refined to 6-10 hour;
H) mixed material after fine grinding carries out temperature adjustment and is warming up to 50 ℃ from 30 ℃ and is cooled to 32 ℃ from 50 ℃ again, under 32 ℃ of environment, is incubated, and is then poured in mould;
I) chocolate after cast enters cold road cooling forming, makes black rice local flavor chocolate food.
Claims (5)
1. a preparation method for black rice chocolate, is characterized in that, its raw material prescription is black rice 50-70% by weight percentage, cocoa butter 15-35%, substitute of cocoa fat 0-5%, vegetable fat powder 2-8%, maltodextrin 2-21%, salt 0-1%;
Its preparation method comprises the steps:
A) husk rice: carry out husk rice after the removal of impurities of black rice selection by winnowing, polished rice rate is controlled at 90%, deposits black rice husk and black polished rice respectively;
B) black polished rice cleans and dries: black polished rice is cleaned up, spread and dry, then dry, bake out temperature is 60-70 ℃, and time 40-60min controls moisture below 15%;
C) black polished rice expanded, pulverize: after the expanded gelatinization of black polished rice after oven dry, add pure water and carbohydrase and carry out saccharification, saccharificatinn period 20-30min, upper oven drying, water content < 10%, then pulverize, make powder size < 200 orders;
D) black rice husk enzymolysis, concentrated: the black rice husk producing after husk rice adds respectively amylase and protease to carry out enzymolysis, concentrates, is dried to powder afterwards at 70-80 ℃, crosses 80 mesh sieves;
E) mix: by above-mentioned black milled rice flour through saccharification, after pulverizing with to be mixed into black rice flour through enzymolysis, black rice husk powder after concentrated for subsequent use;
F) mix the chocolate base-material of fine grinding preparation by 2/3 of cocoa butter total amount in vegetable fat powder, salt powder, substitute of cocoa fat, maltodextrin and raw material, for subsequent use;
G) by above-mentioned steps e) in black rice flour for subsequent use and raw material remaining 1/3 cocoa butter after mixing, grind, make its granularity < 20um, then mix with chocolate base-material, mixture is refined to 6-10 hour;
H) mixed material after fine grinding carries out temperature adjustment and is warming up to 50 ℃ from 30 ℃ and is cooled to 32 ℃ from 50 ℃ again, 32 ℃ of insulations, is then poured in mould;
I) chocolate after cast enters cold road cooling forming, makes black rice local flavor chocolate food.
2. the preparation method of a kind of black rice chocolate according to claim 1, is characterized in that, its raw material prescription is black rice composition 50%, cocoa butter 15%, vegetable fat powder 8%, substitute of cocoa fat 5%, maltodextrin 21%, salt 1% by weight percentage.
3. the preparation method of a kind of black rice chocolate according to claim 1, it is characterized in that, its raw material prescription is black rice composition 70%, cocoa butter 25%, vegetable fat powder 2%, substitute of cocoa fat 0%, maltodextrin 2.5%, salt 0.5% by weight percentage.
4. the preparation method of a kind of black rice chocolate according to claim 1, it is characterized in that, its raw material prescription is black rice composition 60%, cocoa butter 20%, vegetable fat powder 6%, substitute of cocoa fat 3%, maltodextrin 10.5%, salt 0.5% by weight percentage.
5. the preparation method of a kind of black rice chocolate according to claim 1, is characterized in that, its raw material prescription is black rice composition 50%, cocoa butter 35%, vegetable fat powder 4%, substitute of cocoa fat 0%, maltodextrin 10%, salt 1% by weight percentage.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845865A (en) * | 2018-12-17 | 2019-06-07 | 无锡赞匠生物科技有限公司 | A kind of nutrition chocolate and preparation method thereof containing fermented cereal |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102871182A (en) * | 2011-07-15 | 2013-01-16 | 郗海燕 | Processing technology of black rice pericarp beverage |
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2014
- 2014-01-21 CN CN201410040076.7A patent/CN103783233A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871182A (en) * | 2011-07-15 | 2013-01-16 | 郗海燕 | Processing technology of black rice pericarp beverage |
| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845865A (en) * | 2018-12-17 | 2019-06-07 | 无锡赞匠生物科技有限公司 | A kind of nutrition chocolate and preparation method thereof containing fermented cereal |
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Application publication date: 20140514 |