CN104146135B - A kind of fresh flower chocolate product is guaranteed the quality preparation method - Google Patents
A kind of fresh flower chocolate product is guaranteed the quality preparation method Download PDFInfo
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- CN104146135B CN104146135B CN201410429664.XA CN201410429664A CN104146135B CN 104146135 B CN104146135 B CN 104146135B CN 201410429664 A CN201410429664 A CN 201410429664A CN 104146135 B CN104146135 B CN 104146135B
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Abstract
The invention discloses a kind of technology of preparing and keeping method of fresh flower chocolate food, belong to food medicine flowers food technology field.Its constituent of the present invention is fresh flower and fresh flower extract, cocoa butter, 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 natural bacteriostatic antistaling agent, natural, natural coagulant, honey, sugar.(3) agent of natural food bacteriostasis, preservation is Pu'er tea; (4) natural is Rosmarinus officinalis extract; (5) natural coagulant is Yunnan Fructus Canrii Albi extract; Fresh flower chocolate food of the present invention is the chocolate product of difformity different colours, product of the present invention does not add synthesis essence, pigment, anticorrisive agent, coagulating agent etc., the product quality in the shelf-life can reach requirement of guaranteeing the quality.There is instant, natural health, constitutional effect.
Description
Technical field
The present invention relates to guarantee the quality preparation method, particularly a kind of food and medicine consangunity flowers food production chocolate product of a kind of fresh flower chocolate product to guarantee the quality preparation method, 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 that natural products Middle nutrition is worth the highest major organs, so, fresh flower is the elite of plant, food medicine is held concurrently excellent wholefood, and have good edibility and health care, the research of current fresh flower in human health care draws attention.The glucoside contained in latest report fresh flower, organic acid, carrotene, haematochrome, flavone compound, amino acid, tannin and multivitamin and trace element etc., particularly its volatile oil fragrance matter, can extenuate fatigue, produce 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 Preserving problems, therefore cannot the qualified fresh flower chocolate series products of Development and Production, causes 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 to guarantee the quality preparation method, it adopts the special process technology of innovation and method, fresh flower chocolate series of products are prepared for primary raw material to eat hold concurrently excellent fragrant flower, cocoa butter of medicine, and adopting natural auxiliary material, the deep processing for fresh flower chocolate provides the thinking of innovation.
A kind of fresh flower chocolate of the present invention product 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 moisture again, first add auxiliary material sugar or/and honey, ensure its soluble solid 70-75%, obtain fresh flower honey, fresh flower honey concentrated product is 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, obtained fresh flower chocolate product;
The described process of anticipating is: by the fresh flower after cleaning up or fresh flower extract, put into container slightly to ferment, fermented bacterium is fresh flower No. 5 bacterium, fermentation temperature controls 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 routine Pap method for disinfection.
Described natural bacteriostatic antistaling agent or natural bacteriostatic antistaling agent are Pu'er tea, wherein Pu'er tea is the mixture of Tea Polyphenols and theabrownin, tea cream three, the ratio of three is: Tea Polyphenols 40%, theabrownin 30%, Cha Gao 30% army, use amount is 3-5%.
Described described natural is Rosmarinus officinalis extract, and also known as rosemary antioxidant, be the product of natural rosemary leave extracting substance concentrated spray drying, 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 that pectin concentrates elite, and its coagulation result is peculiar, and use amount is 3%, also has the effect increasing natural complex C, and has antioxidation, have the multiple effect of guaranteeing the quality.
Described fresh flower chocolate adds the natural edible rose-bengal pigment protecting look, and its rose cellulose content is 2-5%.
Fresh flower chocolate food of the present invention is the natural prodcuts of difformity different colours, the present invention has that product does not add compound essence pigment, possesses the shelf-life of quality assurance, instant, natural health, the advantage such as to 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 coagulant, and surplus is water.
One of special process technology of the present invention is: first anticipated by fresh flower, 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: slightly ferment before fresh flower honey system, fermented bacterium is that (fresh flower No. 5 bacterium can arrive Room 501, Yunnan, economic development zone, Kunming, Yunnan Province returned student undertaking area 3 5th floors, building to fresh flower No. 5 bacterium, Kuming Floral World Bio-Tech Co., Ltd buys), fermentation temperature controls at about 22-25 DEG C, fermentation time 2-3 days, sterilization at once after completing, method for disinfection is cold sterilization and other conventional sterilizations (pasteurize) methods combining, 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 coagulant, thus solves the moldy metamorphism problem of product in the shelf-life, solves preservation and the coordination problem of color and luster and fragrance.Application the technology of the present invention can develop 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 techniques and method.
embodiment 1: rose is chocolate
Get fresh roseleaf to anticipate, the process of anticipating is: by the fresh rose flower after cleaning up or fresh flower extract, put into container slightly to ferment, fermented bacterium is that (fresh flower No. 5 bacterium can arrive Room 501, Yunnan, economic development zone, Kunming, Yunnan Province returned student undertaking area 3 5th floors, building to fresh flower No. 5 bacterium, Kuming Floral World Bio-Tech Co., Ltd buys), fermentation temperature controls at 22 DEG C-25 DEG C, fermentation time 2-3 days, horse back sterilization after completing, method for disinfection is cold sterilization and other conventional sterilizations (pasteurize) methods combining.
Carry out extracting honey system with sucrose with honey again, after honey 45% and sucrose 55% are mixed into honey liquid, rose petal are put into honey liquid and carry out low temperature honey system, treat that moisture hands over fresh flower concentrated product to change balance with sugar, 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 3-5% ratio (the then final production 100kg rose chocolate product of last gross weight, the account form of 3-5kg need be added), add antioxidant from natural food Rosmarinus officinalis extract 4%, wholefood coagulating agent Yunnan Fructus Canrii Albi extract 4% respectively, natural bacteriostatic antistaling agent Pu'er tea 4% 3 kind of auxiliary material, after stirring, heating and melting, stir, put into ready chocolate mould, depanning after cooling, finishing, packaging are rose chocolate product.
Wherein Pu'er tea is three's mixture of 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 product of natural rosemary leave extracting substance concentrated spray drying, also has the effect of flavouring;
The king of wholefood coagulating agent to be Yunnan olive be natural complex C, its extract is that pectin concentrates elite, and its coagulation result is peculiar, and use amount is 3%, also has the effect increasing natural complex C, and has antioxidation, have 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 the rose slurry obtained and carries out sterilization processing, by the chocolate powder (cocoa butter 35% prepared, sugar+honey+other auxiliary materials 65%) melt after put into hollow mould, obtained hollow chocolate shell, after chocolate cooling, in hollow for the implantation of rose slurry, again by the chocolate sealing of opening part, finishing after cooling, inspection, packaging are rose chocolate finished product fickle in love;
embodiment 3: roseleaf is chocolate
Basic with embodiment 2.Difference is: the roseleaf of freeze-drying processes, and makes rose petal silk or flower sheet, wait the chocolate becoming mould out after, heat and allow surface melt, superscribe rose filigree or flower sheet, after cooling, packaging is finished product;
embodiment 4: rose paste is chocolate
Process by anticipating the rose of removing bitter taste, rose paste is obtained after the making beating of honey system, by the chocolate powder (cocoa butter 30% prepared, sugar+honey+other auxiliary materials 70%) melt after put into hollow mould, obtained hollow chocolate shell, after chocolate cooling, rose paste is implanted hollow in, again by the chocolate sealing of opening part, finishing after cooling, inspection, packaging are the chocolate finished product of rose paste;
embodiment 5: Jasmine is chocolate
Jasmine is processed, the Jasmine goods that after removing foreign material and bennet, the dehydration of honey system obtains, carry out fermentation removal bitter taste and soften petal, carry out sterilization processing more for subsequent use, after being melted by the chocolate powder prepared (cocoa butter 30%, sugar+honey+other auxiliary materials 70%), put into Jasmine goods, obtained Jasmine is chocolate, after Jasmine chocolate cooling uniform temperature, put into ready chocolate mould, depanning after cooling, finishing, packaging are the chocolate finished product of Jasmine;
embodiment 6: sweet osmanthus is chocolate
Sweet osmanthus is processed, carry out fermentation after removing foreign material and bennet and remove bitter taste astringent taste, then carry out sterilization processing, unnecessary moisture is sloughed, obtain sweet osmanthus food material, put into sweet osmanthus goods after being melted by the chocolate powder prepared (cocoa butter 30%, sugar+honey+other auxiliary materials 70%), stir, obtained sweet osmanthus chocolate cream, after its cooling uniform temperature, put into ready chocolate mould, depanning after cooling, finishing, packaging are the chocolate finished product of sweet osmanthus;
The chocolate processing techniques 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 proves its working of an invention effect with technological parameter:
According to the percentage by weight of 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 organoleptic requirements, after 20 days, in chocolate, the color and luster brown stain of rose is serious.If after adding the potassium sorbate preservative of chemical Prof. Du Yucang, 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 ensureing 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, does 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 the sweet taste of sugar | 20 days |
Table 2: with the addition of 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 extract respectively with chocolate batching | Within 20-150 days, cultivate inspection respectively, microorganism is up to standard | 5 months |
| Natural---Rosmarinus officinalis extract | 4 | Join extract respectively with chocolate batching | Microorganism is up to standard, and color and luster is without brown stain | 7 months |
| Natural coagulant---Yunnan Fructus Canrii Albi extract | 3 | Join extract respectively with chocolate batching | Hardness ensures, neither too hard, nor too soft, reaches organoleptic requirements | 9 months |
Claims (5)
1. a fresh flower chocolate product is guaranteed the quality preparation method: 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 moisture again, first add auxiliary material sugar or honey, ensure its soluble solid 70-75%, obtain fresh flower honey product, fresh flower honey concentrated product is 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, obtained fresh flower chocolate product;
The described process of anticipating is: by the fresh flower after cleaning up or fresh flower extract, put into container slightly to ferment, fermented bacterium is fresh flower No. 5 bacterium, fermentation temperature controls 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 routine Pap method for disinfection.
2. fresh flower chocolate product according to claim 1 is guaranteed the quality preparation method, it is characterized in that: described natural bacteriostatic antistaling agent is Pu'er tea, wherein Pu'er tea is the mixture of Tea Polyphenols and theabrownin, tea cream three, the ratio of three is: Tea Polyphenols 40%, theabrownin 30%, tea cream 30%, and use amount is 3-5%.
3. fresh flower chocolate product according to claim 1 is guaranteed the quality preparation method, it is characterized in that: described natural is Rosmarinus officinalis extract, also known as rosemary antioxidant, it is the product of natural rosemary leave extracting substance concentrated spray drying, use amount is 3-5%, also has the effect of flavouring.
4. fresh flower chocolate product according to claim 1 is guaranteed the quality preparation method, it is characterized in that: described wholefood coagulating agent is Yunnan Fructus Canrii Albi extract, Yunnan Fructus Canrii Albi extract is that pectin concentrates elite, its coagulation result is peculiar, use amount is 3%, also have the effect increasing natural complex C, and there is antioxidation, have the multiple effect of guaranteeing the quality.
5. fresh flower chocolate product according to claim 1 is guaranteed the quality preparation method, and it is characterized in that: fresh flower chocolate adds the natural edible rose-bengal pigment protecting look, its rose cellulose content is 2-5%.
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| 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 |
| CN105639016B (en) * | 2016-01-26 | 2020-02-04 | 安徽农业大学 | Theabrownin chocolate and preparation method thereof |
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| 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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| 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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Granted publication date: 20160316 Termination date: 20200828 |