CN104146135A - Method for preparing flower chocolate product in quality guaranteeing manner - Google Patents
Method for preparing flower chocolate product in quality guaranteeing manner Download PDFInfo
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- CN104146135A CN104146135A CN201410429664.XA CN201410429664A CN104146135A CN 104146135 A CN104146135 A CN 104146135A CN 201410429664 A CN201410429664 A CN 201410429664A CN 104146135 A CN104146135 A CN 104146135A
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Abstract
The invention discloses a preparation technology for flower chocolate food and a method for guaranteeing the quality of the flower chocolate food, and belongs to the technical field of medicinal and edible flower food. The flower chocolate food disclosed by the invention is prepared from the following components in percentage by weight: 20-30% of flowers and flower extracts, 30-40% of cocoa butter, and 30-49% of sugar and auxiliary materials, wherein the auxiliary materials include natural bacteriostasis antistaling agents, natural antioxidants, natural coagulators, honey and sugar; the edible natural bacteriostasis antistaling agents are Pu'er tea extracts; and the natural antioxidants are rosemary extracts, and the natural coagulators are Yunnan olive extracts. The flower chocolate food disclosed by the invention are chocolate products of different shapes and different colors, the products disclosed by the invention do not contain synthetical essence, pigments, antiseptic agents, coagulators and the like, and the product quality in a quality guarantee period can meet quality guaranteeing requirements. The flower chocolate food has the effects that the food is convenient to eat, the food is natural and healthy, and the food strengthens physique.
Description
Technical field
The present invention relates to a kind of fresh flower chocolate product preparation method, particularly a kind of food and medicine consangunity flowers food production chocolate product preparation method that guarantees the quality that guarantees the quality, belong to food medicine flowers food technology field.
Background technology
Modern scientific research is learnt, fresh flower be in plant organ natural colouring matter and aromatic substance the most concentrated, the position that content is the highest, meanwhile, be also the highest major organs of nutritive value in natural products, so, fresh flower is the elite of plant, the food medicine excellent wholefood of holding concurrently, has good edibility and health care, and the research of fresh flower aspect human health care at present draws attention.Glucoside, organic acid, carrotene, haematochrome, flavone compound, amino acid, tannin and the multivitamin containing in latest report fresh flower and trace element etc., particularly its volatile oil fragrance matter, can extenuate fatigue, produces refreshing effect to the mind, there is anti-melancholy, flat mood, improves spirit, the pressure and nervous of releiving, tranquilizing and allaying excitement makes mood optimistic, reach balanced psychology, strengthen self-confidence, give the effect of positive sensations.
Because fresh flower moisture is high, the special circumstances such as pigmental degeneration, fragrance volatilizing after heating, conventional foods processing technique cannot solve local flavor, shelf-life and color and luster fragrance and keep problem, thus cannot the qualified fresh flower chocolate series products of Development and Production, cause the blank of this series products of market.
Summary of the invention
The object of the invention is to overcome prior art deficiency, invent a kind of fresh flower chocolate product preparation method that guarantees the quality, it adopts the special process technology of innovation and method, prepare fresh flower chocolate series of products taking hold concurrently excellent fragrant flower, cocoa butter of food medicine as primary raw material, and adopt natural auxiliary material, for the deep processing of fresh flower chocolate provides the thinking of innovation.
A kind of fresh flower chocolate product of the present invention preparation method that guarantees the quality is as follows:
(1) percentage by weight of fresh flower chocolate product compositions is: fresh flower or fresh flower extract 20-30%, cocoa butter 30-40%, auxiliary material 30-49%, surplus are water;
(2) auxiliary material is more than one mixture in honey or sugar and natural bacteriostatic antistaling agent, natural, wholefood coagulating agent; Preparation process is as follows:
First fresh flower or fresh flower extract are anticipated, to remove the bitter taste of fresh flower self, keep fragrance and the color and luster of fresh flower, sloughed again moisture, first add auxiliary material sugar or/and honey ensures its soluble solid 70-75%, obtain fresh flower honey, be fresh flower honey concentrated product by freeze-drying
In fresh flower honey, add more than one auxiliary materials in natural bacteriostatic antistaling agent, natural, wholefood coagulating agent, after stirring, then add cocoa butter, make fresh flower chocolate product;
The described process of anticipating is: by the fresh flower after cleaning up or fresh flower extract, putting into container slightly ferments, fermented bacterium is No. 5 bacterium of fresh flower, fermentation temperature is controlled at 22-25 DEG C, fermentation time 2-3 days, horse back sterilization after completing, method for disinfection is that cold sterilization is combined with other conventional pasteurization methods.
Described natural bacteriostatic antistaling agent or natural bacteriostatic antistaling agent are Pu'er tea, wherein Pu'er tea is Tea Polyphenols and theabrownin, tea cream three's mixture, three's ratio is: Tea Polyphenols 40%, theabrownin 30%, Cha Gao 30% army, use amount is 3-5%.
Described described natural is Rosmarinus officinalis extract, claims again rosemary antioxidant, is the dry product of natural rosemary leave extracting substance concentrated spray, and use amount is 3-5%, also has the effect of flavouring.
Described wholefood coagulating agent is Yunnan Fructus Canrii Albi extract, and Yunnan Fructus Canrii Albi extract is the concentrated elite of pectin, and its coagulation result is peculiar, and use amount is 3%, increases in addition the effect of natural complex C, and has antioxidation, has the multiple effect of guaranteeing the quality.
Described fresh flower chocolate adds the natural edible rose-bengal pigment that protects look, and its rose cellulose content is 2-5%.
Natural prodcuts, the present invention that fresh flower chocolate food of the present invention is difformity different colours has product and do not add compound essence pigment, possesses shelf-life, instant, the natural health of quality assurance, the advantage such as build up health.
Detailed description of the invention
Its constituent of fresh flower chocolate food of the present invention is fresh flower and fresh flower extract, cocoa butter, honey or sugar and auxiliary material, wherein: the percentage by weight of (1) each component is: fresh flower and fresh flower extract 20-30%, cocoa butter 30-40%, sugar and auxiliary material 30-49%; (2) auxiliary material is honey, sugar, natural bacteriostatic antistaling agent, natural, natural coagulating agent, and surplus is water.
One of special process technology of the present invention is: first fresh flower is anticipated, to remove the bitter taste of fresh flower, keep fragrance and the color and luster of fresh flower, and sloughed moisture, ensure its soluble solid 70-75%, anticipating concrete grammar is: before fresh flower honey system, slightly ferment, fermented bacterium is No. 5 bacterium of fresh flower (Room 501,5th floors, Building 3 of Yunnan, economic development zone, Kunming returned student undertaking area, No. 5 Jun Kedao Yunnan Province of fresh flower, Kuming Floral World Bio-Tech Co., Ltd buys), fermentation temperature is controlled at 22-25 DEG C of left and right, fermentation time 2-3 days, sterilization at once after completing, method for disinfection is that cold sterilization is combined with other conventional sterilizations (pasteurize) method, the present invention anticipate object be remove fresh flower self with bitter taste, ensure the mouthfeel of final products.
Two of the special process technology of the present invention is: add natural bacteriostatic antistaling agent, natural, natural coagulating agent, thereby solve the moldy metamorphism problem of product in the shelf-life, solve preservation and the coordination problem of color and luster and fragrance.Application the technology of the present invention can be developed fresh flower chocolate series of products, for there is good effect the aspect such as exploitation, increase chocolate food new varieties of Of Flower Resources.
Except above two special process technologies, the process technology that the present invention adopts and method and device are conventional machining technology and method.
embodiment 1: rose chocolate
Getting fresh roseleaf anticipates, the process of anticipating is: by the fresh rose flower after cleaning up or fresh flower extract, putting into container slightly ferments, fermented bacterium is No. 5 bacterium of fresh flower (Room 501,5th floors, Building 3 of Yunnan, economic development zone, Kunming returned student undertaking area, No. 5 Jun Kedao Yunnan Province of fresh flower, Kuming Floral World Bio-Tech Co., Ltd buys), fermentation temperature is controlled at 22 DEG C-25 DEG C, fermentation time 2-3 days, horse back sterilization after completing, method for disinfection is that cold sterilization is combined with other conventional sterilizations (pasteurize) method.
Extract honey system with honey with sucrose again, honey 45% and sucrose 55% are mixed into after honey liquid, rose petal is put into honey liquid and carry out low temperature honey system, treat that moisture and sugar friendship fresh flower concentrated product change balance, after soluble solid reaches 70%, be fresh flower concentrated product by freeze-drying
After its fresh flower concentrated product 30%, cocoa butter 33% are mixed, again in the 3-5% ratio of last gross weight (final production 100kg rose chocolate product, need to add the account form of 3-5kg), add respectively antioxidant from natural food Rosmarinus officinalis extract 4%, wholefood coagulating agent Yunnan Fructus Canrii Albi extract 4%, 4% 3 kind of auxiliary material of natural bacteriostatic antistaling agent Pu'er tea, after stirring, heating and melting, stir, put into ready chocolate mould, cooling rear depanning, finishing, packaging are rose chocolate product.
Wherein Pu'er tea is three's mixture of the mixture of Tea Polyphenols and theabrownin, tea cream, and three's mixed proportion is: Tea Polyphenols 40%, theabrownin 30%, tea cream 30%.
Rosemary antioxidant is the dry product of natural rosemary leave extracting substance concentrated spray, also has the effect of flavouring;
Wholefood coagulating agent is that Yunnan olive is the king of natural complex C, and its extract is the concentrated elite of pectin, and its coagulation result is peculiar, and use amount is 3%, increases in addition the effect of natural complex C, and has antioxidation, has the multiple effect of guaranteeing the quality;
By the combination of above-mentioned special process technology and parameter, fresh flower chocolate food of the present invention can be difformity different colours, different natural flavour mountaineous chocolate high-grade goods.
embodiment 2: rose chocolate fickle in love
Method is identical with embodiment 1, extraction honey system is filtered to the rose slurry obtaining and carry out sterilization processing, by the chocolate powder preparing (cocoa butter 35%, sugar+honey+other auxiliary materials 65%) melt after put into hollow mould, make hollow chocolate shell, after chocolate is cooling, in hollow the implantation of rose slurry, by chocolate sealing for opening part, cooling rear finishing, inspection, packaging are rose chocolate finished product fickle in love again;
embodiment 3: roseleaf chocolate
Substantially with embodiment 2.Difference is: the roseleaf of freeze-drying is processed, and makes rose petal silk or flower sheet, wait the chocolate that becomes mould out after, heat and allow surface melt, superscribe rose filigree or flower sheet, cooling rear packaging is finished product;
embodiment 4: rose paste chocolate
The rose of removing bitter taste by anticipating is processed, after the making beating of honey system, obtain rose paste, by the chocolate powder preparing (cocoa butter 30%, sugar+honey+other auxiliary materials 70%) melt after put into hollow mould, make hollow chocolate shell, until chocolate cooling after, by rose paste implant hollow in, by chocolate sealing for opening part, cooling rear finishing, inspection, packaging are the chocolate finished product of rose paste again;
embodiment 5: Jasmine chocolate
Jasmine is processed, after removing foreign material and bennet, honey is made the Jasmine goods that dehydration obtains, ferment and remove the softening petal of bitter taste, carry out again sterilization processing for subsequent use, after the chocolate powder preparing (cocoa butter 30%, sugar+honey+other auxiliary materials 70%) is melted, put into Jasmine goods, make Jasmine chocolate, after the chocolate cooling uniform temperature of Jasmine, put into ready chocolate mould, cooling rear depanning, finishing, packaging are the chocolate finished product of Jasmine;
embodiment 6: sweet osmanthus chocolate
Sweet osmanthus is processed, after removal foreign material and bennet, ferment and remove bitter taste astringent taste, then carry out sterilization processing, unnecessary moisture is sloughed, obtain sweet osmanthus food material, after the chocolate powder preparing (cocoa butter 30%, sugar+honey+other auxiliary materials 70%) is melted, put into sweet osmanthus goods, stir, make sweet osmanthus chocolate cream, after its cooling uniform temperature, put into ready chocolate mould, cooling rear depanning, finishing, packaging are the chocolate finished product of sweet osmanthus;
The chocolate process technology difference of other flowers is processing method and the technique of flowers bitter taste and peculiar smell, can process serial fresh flower chocolate product with reference to said method.
the major technique technological parameter of invention
This characteristic feature of an invention is to prove its working of an invention effect with technological parameter:
Percentage by weight according to each component in invention: the fresh flower chocolate of the formula processing of fresh flower and fresh flower extract 20-30%, cocoa butter 30-40%, sugar+honey, shelf-life was at 20 days, microorganism is cultivated and finds that microorganism exceeds standard, and its soft or hard degree does not reach chocolate sense organ requirement, after 20 days, in chocolate, the color and luster brown stain of rose is serious.If added after the artificial synthetic potassium sorbate preservative of chemistry, although its shelf-life extends, lose the target of natural health, the taste of product is also affected.
For this reason, must add the anti-oxidant Rosmarinus officinalis extract of natural disinfection, increase the standard of natural pectin, this is also core of the present invention, is the new invention that ensures fresh flower chocolate food security of the present invention.Comparing result is in table 1 and table 2.
Table 1: do not add natural bacteriostatic agent, antioxidant, coagulating agent, do not carry out pretreated product
| Product batching title | Ratio % | Slight fermentation | Azymic | Sensory effects | Shelf-life |
| Fresh flower and extract | 30 | Petal bitter taste disappears | Petal bitter taste is serious | Soft durometer is not up to standard, difference of hardness | 20 days |
| Cocoa butter | 35 | ? | ? | Possesses cocoa aroma | 20 days |
| Sugar and auxiliary material | 35 | ? | ? | Possesses sugared sweet taste | 20 days |
Table 2: added natural bacteriostatic agent of the present invention, antioxidant, coagulating agent, by pretreated product
| Product batching title | Ratio % | Adding method | Contrast effect | Shelf-life |
| Fresh flower and extract | 28 | ? | ? | ? |
| Cocoa butter | 30 | ? | ? | ? |
| Sugar and auxiliary material | 30 | ? | ? | ? |
| Natural bacteriostatic agent---Pu'er tea | 5 | Join respectively in extract and chocolate batching | Within 20-150 days, cultivate respectively inspection, microorganism is up to standard | 5 months |
| Natural---Rosmarinus officinalis extract | 4 | Join respectively in extract and chocolate batching | Microorganism is up to standard, and color and luster is without brown stain | 7 months |
| Natural coagulating agent---Yunnan Fructus Canrii Albi extract | 3 | Join respectively in extract and chocolate batching | Hardness guarantee, neither too hard, nor too soft, reach sense organ requirement | 9 months |
Claims (5)
1. the fresh flower chocolate product preparation method that guarantees the quality: it is characterized in that:
(1) percentage by weight of fresh flower chocolate product compositions is: fresh flower or fresh flower extract 20-30%, cocoa butter 30-40%, auxiliary material 30-49%, surplus are water;
(2) auxiliary material is more than one mixture in honey or sugar and natural bacteriostatic antistaling agent, natural, wholefood coagulating agent; Preparation process is as follows:
First fresh flower or fresh flower extract are anticipated, to remove the bitter taste of fresh flower self, keep fragrance and the color and luster of fresh flower, sloughed again moisture, first add auxiliary material sugar or/and honey ensures its soluble solid 70-75%, obtain fresh flower honey, be fresh flower honey concentrated product by freeze-drying
In fresh flower honey, add more than one auxiliary materials in natural bacteriostatic antistaling agent, natural, wholefood coagulating agent, after stirring, then add cocoa butter, make fresh flower chocolate product;
The described process of anticipating is: by the fresh flower after cleaning up or fresh flower extract, putting into container slightly ferments, fermented bacterium is No. 5 bacterium of fresh flower, fermentation temperature is controlled at 22-25 DEG C, fermentation time 2-3 days, horse back sterilization after completing, method for disinfection is that cold sterilization is combined with other conventional pasteurization methods.
2. the fresh flower chocolate product according to claim 1 preparation method that guarantees the quality, it is characterized in that: described natural bacteriostatic antistaling agent or natural bacteriostatic antistaling agent are Pu'er tea, wherein Pu'er tea is Tea Polyphenols and theabrownin, tea cream three's mixture, three's ratio is: Tea Polyphenols 40%, theabrownin 30%, Cha Gao 30% army, use amount is 3-5%.
3. the fresh flower chocolate product according to claim 1 preparation method that guarantees the quality, it is characterized in that: described natural is Rosmarinus officinalis extract, claim again rosemary antioxidant, it is the dry product of natural rosemary leave extracting substance concentrated spray, use amount is 3-5%, also has the effect of flavouring.
4. the fresh flower chocolate product according to claim 1 preparation method that guarantees the quality, it is characterized in that: described wholefood coagulating agent is Yunnan Fructus Canrii Albi extract, Yunnan Fructus Canrii Albi extract is the concentrated elite of pectin, its coagulation result is peculiar, use amount is 3%, increase in addition the effect of natural complex C, and there is antioxidation, have the multiple effect of guaranteeing the quality.
5. the fresh flower chocolate product according to claim 1 preparation method that guarantees the quality, is characterized in that: fresh flower chocolate adds the natural edible rose-bengal pigment that protects look, and its rose cellulose content is 2-5%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351599A (en) * | 2014-08-04 | 2015-02-18 | 昆明七彩云花生物科技有限公司 | Fragrance-keeping method used for production process of natural fresh flower jelly |
| CN105639016A (en) * | 2016-01-26 | 2016-06-08 | 安徽农业大学 | Theabrownin chocolate and preparing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798483A (en) * | 2012-11-12 | 2014-05-21 | 烟台大洋制药有限公司 | Preparation method of fresh flower chocolate |
| CN103931701A (en) * | 2013-12-18 | 2014-07-23 | 夏成 | Method for manufacturing chocolate and fresh flower cake |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798483A (en) * | 2012-11-12 | 2014-05-21 | 烟台大洋制药有限公司 | Preparation method of fresh flower chocolate |
| CN103931701A (en) * | 2013-12-18 | 2014-07-23 | 夏成 | Method for manufacturing chocolate and fresh flower cake |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351599A (en) * | 2014-08-04 | 2015-02-18 | 昆明七彩云花生物科技有限公司 | Fragrance-keeping method used for production process of natural fresh flower jelly |
| CN105639016A (en) * | 2016-01-26 | 2016-06-08 | 安徽农业大学 | Theabrownin chocolate and preparing method thereof |
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