CN104186878A - Fruit-vegetable chocolate and preparation method thereof - Google Patents
Fruit-vegetable chocolate and preparation method thereof Download PDFInfo
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- CN104186878A CN104186878A CN201410399350.XA CN201410399350A CN104186878A CN 104186878 A CN104186878 A CN 104186878A CN 201410399350 A CN201410399350 A CN 201410399350A CN 104186878 A CN104186878 A CN 104186878A
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Abstract
The invention discloses fruit-vegetable chocolate and a preparation method thereof. The fruit-vegetable chocolate comprises the following raw materials in percentage by weight: 35%-37% of corns, 4%-6% of carrots, 4%-7% of green beans, 21%-22% of a cocoa butter substitute, 11%-13% of vegetable fat powder, 8%-10% of milk powder, 5%-7% of whey powder, 1%-3% of maltodextrin and 0.5%-1.5% of lecithin. The fruit-vegetable chocolate is strictly prepared from green and fresh fruits and vegetables by virtue of scientific and advanced process techniques, and original nutritional ingredients of the fruits and the vegetables are preserved to be used as the raw materials, so that the fruit-vegetable chocolate is low in calorie, rich in nutrition, fine and smooth, has various tastes and is relatively beneficial to the health of people when people enjoy the delicious tastes.
Description
Technical field
The present invention relates to foods processing technique, specifically a kind of fruits and vegetables chocolate and preparation method thereof.
Background technology
Leisure food is a class of fast-moving consumer goods in fact, the food of eating in the time of people's leisure, rest, along with growth in the living standard, leisure food is the food that liked by broad masses of the people always, leisure food is being promoted gradually becomes the daily essential consumer goods of the common people, along with the raising of expanding economy and the level of consumption, consumer constantly increases for the demand of leisure food quantity and quality.
Chocolate is an important component part in leisure food, and one mentions chocolate, and a lot of people not only like but also be afraid of, like its sweetness and dense feelings, likes that it can constantly bring the pleasantly surprised of our sense of taste and vision; Can be afraid of again its " crisis-ridden ", many people can draw it and " fat-reducing " the upper line that opposes without hesitation, and diabetes, obesity, tooth dental caries are rotten, and seeming all has contacting of countless ties with chocolate.
Summary of the invention
The object of the present invention is to provide a kind of lubricated fruits and vegetables chocolate low in calories, fine and smooth, to solve the problem proposing in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A kind of fruits and vegetables chocolate, comprises according to the raw material of percentage by weight: corn 35-37%, carrot 4-6%, green soya bean 4-7%, substitute of cocoa fat 21-22%, vegetable fat powder 11-13%, milk powder 8-10%, whey powder 5-7%, maltodextrin 1-3% and lecithin 0.5-1.5%.
As the further scheme of the present invention: described fruits and vegetables chocolate, comprises according to the raw material of percentage by weight: corn 36.5%, carrot 4.5%, green soya bean 4%, substitute of cocoa fat 22.5%, vegetable fat powder 12.5%, milk powder 9.5%, whey powder 6.5%, maltodextrin 3% and lecithin 1%.
The production stage of described fruits and vegetables chocolate is: (1) is selected after fresh corn, carrot and green soya bean clean and put in steamer, and below 10 DEG C, boiling is to dry; (2) substitute of cocoa fat is melted, vegetable fat powder, milk powder, whey powder, maltodextrin, lecithin are put into refiner after mixing and refine to 15-20um, the cold wall tank of the slurry obtaining being put into 40-45 DEG C is incubated; (3) dry fruit and vegetable materials is put in agitator and mixed with together with slurry after fine grinding, after stirring, be poured in chocolate mould; (4) in mould, after chocolate natural cooling forming, carry out the demoulding and obtain the chocolate semi-finished product of fruits and vegetables; (5) from semi-finished product, pick out qualified finished product and pack, be delivered to warehouse.
Compared with prior art, the invention has the beneficial effects as follows: the present invention is on the basis of traditional chocolate processing, the fruits and vegetables such as corn, green soya bean and carrot are added, retaining the original nutritional labeling of various fruits and vegetables is raw material, heat is low, nutritious, fine and smooth lubricated, multiple tastes, makes people more healthy when enjoyment is delicious.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention; technical scheme in the embodiment of the present invention is clearly and completely described; obviously; described embodiment is only the present invention's part embodiment; instead of whole embodiment; based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of fruits and vegetables chocolate, comprises according to the raw material of percentage by weight: corn 36.5%, carrot 4.5%, green soya bean 4%, substitute of cocoa fat 22.5%, vegetable fat powder 12.5%, milk powder 9.5%, whey powder 6.5%, maltodextrin 3% and lecithin 1%.
The production stage of described fruits and vegetables chocolate is: (1) is selected after fresh corn, carrot and green soya bean clean and put in steamer, and below 10 DEG C, boiling is to dry; (2) substitute of cocoa fat is melted, vegetable fat powder, milk powder, whey powder, maltodextrin, lecithin are put into refiner after mixing and refine to 15-20um, the cold wall tank of the slurry obtaining being put into 40 DEG C-45 DEG C is incubated; (3) dry fruit and vegetable materials is put in agitator and mixed with together with slurry after fine grinding, after stirring, be poured in chocolate mould; (4) in mould, after chocolate natural cooling forming, carry out the demoulding and obtain the chocolate semi-finished product of fruits and vegetables; (5) from semi-finished product, pick out qualified finished product and pack, be delivered to warehouse.
Embodiment 2
A kind of fruits and vegetables chocolate, comprises according to the raw material of percentage by weight: corn 35%, carrot 5%, green soya bean 5%, substitute of cocoa fat 21%, vegetable fat powder 13%, milk powder 10%, whey powder 7%, maltodextrin 3% and lecithin 1%.
The production stage of described fruits and vegetables chocolate is: (1) is selected after fresh corn, carrot and green soya bean clean and put in steamer, and at 10 DEG C, boiling is to dry; (2) substitute of cocoa fat is melted, vegetable fat powder, milk powder, whey powder, maltodextrin, lecithin are put into refiner after mixing and refine to 15-20um, the cold wall tank of the slurry obtaining being put into 45 DEG C is incubated; (3) dry fruit and vegetable materials is put in agitator and mixed with together with slurry after fine grinding, after stirring, be poured in chocolate mould; (4) in mould, after chocolate natural cooling forming, carry out the demoulding and obtain the chocolate semi-finished product of fruits and vegetables; (5) from semi-finished product, pick out qualified finished product and pack, be delivered to warehouse.
Embodiment 3
A kind of fruits and vegetables chocolate, comprises according to the raw material of percentage by weight: corn 37%, carrot 4%, green soya bean 6%, substitute of cocoa fat 22%, vegetable fat powder 12%, milk powder 8.5%, whey powder 6.5%, maltodextrin 2.5% and lecithin 1.5%.
The production stage of described fruits and vegetables chocolate is: (1) is selected after fresh corn, carrot and green soya bean clean and put in steamer, and at 10 DEG C, boiling is to dry; (2) substitute of cocoa fat is melted, vegetable fat powder, milk powder, whey powder, maltodextrin, lecithin are put into refiner after mixing and refine to 15-20um, the cold wall tank of putting into 45 DEG C after the slurry obtaining is incubated; (3) dry fruit and vegetable materials is put in agitator and mixed with together with slurry after fine grinding, after stirring, be poured in chocolate mould; (4) in mould, after chocolate natural cooling forming, carry out the demoulding and obtain the chocolate semi-finished product of fruits and vegetables; (5) from semi-finished product, pick out qualified finished product and pack, be delivered to warehouse.
The present invention, on the basis of traditional chocolate processing, has added the fruits and vegetables such as corn, green soya bean and carrot, and retaining the original nutritional labeling of various fruits and vegetables is raw material; Heat is low, nutritious, fine and smooth lubricated, and multiple tastes makes people more healthy when enjoyment is delicious.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned example embodiment, and in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other concrete form.Therefore, no matter from which point, all should regard embodiment as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, is therefore intended to all changes that drop in the implication and the scope that are equal to important document of claim to include in the present invention.
Claims (3)
1. a fruits and vegetables chocolate, it is characterized in that, comprise according to the raw material of percentage by weight: corn 35-37%, carrot 4-6%, green soya bean 4-7%, substitute of cocoa fat 21-22%, vegetable fat powder 11-13%, milk powder 8-10%, whey powder 5-7%, maltodextrin 1-3% and lecithin 0.5-1.5%.
2. fruits and vegetables chocolate according to claim 1, it is characterized in that, comprise according to the raw material of percentage by weight: corn 36.5%, carrot 4.5%, green soya bean 4%, substitute of cocoa fat 22.5%, vegetable fat powder 12.5%, milk powder 9.5%, whey powder 6.5%, maltodextrin 3% and lecithin 1%.
3. a preparation method for the fruits and vegetables chocolate as described in one of claim 1-2, is characterized in that, comprises following production stage: (1) is selected after fresh corn, carrot and green soya bean clean and put in steamer, and below 10 DEG C, boiling is to dry; (2) substitute of cocoa fat is melted, vegetable fat powder, milk powder, whey powder, maltodextrin, lecithin are put into refiner after mixing and refine to 15-20um, the cold wall tank of the slurry obtaining being put into 40-45 DEG C is incubated; (3) dry fruit and vegetable materials is put in agitator and mixed with together with slurry after fine grinding, after stirring, be poured in chocolate mould; (4) in mould, after chocolate natural cooling forming, carry out the demoulding and obtain the chocolate semi-finished product of fruits and vegetables; (5) from semi-finished product, pick out qualified finished product and pack, be delivered to warehouse.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410399350.XA CN104186878A (en) | 2014-08-14 | 2014-08-14 | Fruit-vegetable chocolate and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410399350.XA CN104186878A (en) | 2014-08-14 | 2014-08-14 | Fruit-vegetable chocolate and preparation method thereof |
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| CN104186878A true CN104186878A (en) | 2014-12-10 |
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| CN201410399350.XA Pending CN104186878A (en) | 2014-08-14 | 2014-08-14 | Fruit-vegetable chocolate and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028850A (en) * | 2015-06-23 | 2015-11-11 | 福建好来屋食品工业有限公司 | Fruit and vegetable chocolate and preparation method thereof |
| CN105053432A (en) * | 2015-09-07 | 2015-11-18 | 福建省麦德好食品工业有限公司 | High-calcium sandwiched chocolate and preparation method thereof |
| CN110269119A (en) * | 2019-07-30 | 2019-09-24 | 福建福派园食品股份有限公司 | A kind of substitute of cocoa fat chocolate and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376398A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate |
| CN101595961A (en) * | 2009-06-17 | 2009-12-09 | 荆州市新力大风车食品有限公司 | A kind of chocolate fruit-vegetable-fiber food and preparation method thereof |
| CN103960436A (en) * | 2014-05-27 | 2014-08-06 | 吉林大学 | Corn germ-containing sports chocolates and preparation method thereof |
-
2014
- 2014-08-14 CN CN201410399350.XA patent/CN104186878A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376398A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate |
| CN101595961A (en) * | 2009-06-17 | 2009-12-09 | 荆州市新力大风车食品有限公司 | A kind of chocolate fruit-vegetable-fiber food and preparation method thereof |
| CN103960436A (en) * | 2014-05-27 | 2014-08-06 | 吉林大学 | Corn germ-containing sports chocolates and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张忠盛等: "《糖果巧克力生产技术问答》", 31 August 2009, article "巧克力主要由那些物料组成，其各自的作用如何", pages: 172-173 - 178 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028850A (en) * | 2015-06-23 | 2015-11-11 | 福建好来屋食品工业有限公司 | Fruit and vegetable chocolate and preparation method thereof |
| CN105053432A (en) * | 2015-09-07 | 2015-11-18 | 福建省麦德好食品工业有限公司 | High-calcium sandwiched chocolate and preparation method thereof |
| CN110269119A (en) * | 2019-07-30 | 2019-09-24 | 福建福派园食品股份有限公司 | A kind of substitute of cocoa fat chocolate and preparation method thereof |
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Application publication date: 20141210 |