CN104738275A - Chocolate cream with yellow wine aroma and making method for chocolate cream - Google Patents
Chocolate cream with yellow wine aroma and making method for chocolate cream Download PDFInfo
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- CN104738275A CN104738275A CN201510194024.XA CN201510194024A CN104738275A CN 104738275 A CN104738275 A CN 104738275A CN 201510194024 A CN201510194024 A CN 201510194024A CN 104738275 A CN104738275 A CN 104738275A
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Abstract
The invention discloses chocolate cream with a yellow wine aroma. The chocolate cream comprises the following components in parts by weight: 80-100 parts of cocoa powder, 50-90 parts of cocoa butter substitute, 30-50 parts of yellow wine lees, 5-20 parts of nuts, 22-40 parts of fresh milk, 60-90 parts of white granulated sugar, 0.1-1 part of stabilizer, 6-8 parts of maltodextrin, 10-20 parts of high fructose corn syrup and 0.5-0.8 part of emulsifier; meanwhile, a making process for the traditional chocolate cream is also improved by the making method disclosed by the invention. As the yellow wine lees is added to the chocolate cream, a consumer can feel the soft and lingering while enjoying chocolate; the very sweet taste of the chocolate cream can be avoided; meanwhile, the yellow wine lees is rich in nutrition, the nutritive value of the chocolate cream is also increased; the processing time of the chocolate cream is short, and the chocolate cream is more exquisite and smooth in mouth feel.
Description
Technical field
The present invention relates to one and relate to a kind of sauce, be specially a kind of chocolate cream and the manufacture method thereof with yellow rice wine fragrance.
Background technology
Chocolate is one of most popular in the world food, and its mouthfeel is satiny, fragrant and sweet agreeable to the taste, meanwhile, wherein containing polyphenoils, proper amount of edible is to contributing to health, but containing significant quantities of fat in chocolate, a large amount of edible plain chocolate very easily causes human body get fat and cause relevant disease.Chocolate cream, as the Related product of chocolate, namely can be used alone, and also can be other food hyperchromic, is a kind of sweet food liked by people.But chocolate cream, owing on the make needing to add a large amount of carbohydrates, adds the taste of cocoa power in chocolate cream, make the taste of chocolate cream too sweet greasy.
Physical state chocolate in addition belongs to a kind of coarse grain decentralized system, and wherein fat is decentralized medium, and sugared, cocoa and other material composition as discrete sets, be distributed in cocoa fat mutually in.Can say, during chocolate fusing, it is a kind of liquefied mixture, is then a kind of solid mixt at normal temperatures.All solid phases of this solid mixt have been broken up into very thin and smooth plasmid, and with the emulsoil of a kind of high degree of dispersion of Adipogenesis.Make the very fine and smooth lubrication of mouthfeel, tasting and swallowing in process the superior chocolate giving comfortable happiness impression, controlling the technique of chocolate catsup is important factor, particularly refining with making chocolate catsup, the technique of refining and insulating process.
Along with expanding economy, people have higher requirement to the health of food, health care, therefore develop a kind of nutritious, chocolate cream with yellow rice wine fragrance, will have wide market prospects.
Summary of the invention
The technical problem to be solved in the present invention overcomes existing defect, provides a kind of chocolate cream with yellow rice wine fragrance.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
There is a chocolate cream for yellow rice wine fragrance, comprise each component of following parts by weight: cocoa power 80 ~ 100 parts, cocoa are for 50 ~ 90 parts, fat, yellow wine lees 30 ~ 50 parts, 5 ~ 20 parts, kernel, fresh milk 22 ~ 40 parts, white granulated sugar 60 ~ 90 parts, stabilizing agent 0.1 ~ 1 part, maltodextrin 6 ~ 8 parts, HFCS 10 ~ 20 parts, emulsifying agent 0.5 ~ 0.8 part.
Preferably, this has the chocolate cream of yellow rice wine fragrance, comprises each component of following parts by weight: cocoa power 90 parts, cocoa are for 70 parts, fat, yellow wine lees 40 parts, 10 parts, kernel, fresh milk 30 parts, white granulated sugar 75 parts, stabilizing agent 0.2%, maltodextrin 7 parts, HFCS 15 parts, emulsifying agent 0.65 part.
Further, described stabilizing agent comprises each component of following parts by weight: single double glyceride and converted starch 3 ~ 6 parts, CMC 1 ~ 3 part, propylene glycol alginate 0.5 ~ 3 part, pectin 0.5 ~ 1.2 part, natrium citricum 2 ~ 7 parts.Preferably, described stabilizing agent comprises each component of following parts by weight: single double glyceride and converted starch 5 parts, CMC 2 parts, propylene glycol alginate 2 parts, pectin 0.8 part, natrium citricum 5 parts.
In order to make the mouthfeel of sauce more soft, crystal grain more refinement and good to eat, the present invention is investigated this manufacture method with the chocolate cream of yellow rice wine fragrance, comprises employing following steps:
1), with clear water soak fresh lees of yellow wine to dry again after removing the impurity and peculiar smell that stay in rice wine production, to mill, to epigranular, sieve;
2), by cocoa power, cocoa for fat, yellow wine lees, kernel, fresh milk, white granulated sugar, stabilizing agent, maltodextrin, mixing, grinding in refiner is placed in, process conditions: rotating speed 400 ~ 500 revs/min, temperature 42 ~ 50 DEG C, 3 ~ 4 hours time;
3), in the sauce after fine grinding add HFCS, emulsifying agent, be placed in refining in refining cylinder, process conditions: rotating speed 40 ~ 60 revs/min, temperature 45 ~ 50 DEG C, 24 ~ 48 hours time;
4), the sauce after refining is carried out step heat preservation:
First stage, temperature 45 ~ 50 DEG C, stirs 1 ~ 2 hour;
Second stage, temperature 25 ~ 28 DEG C, stirs 2 ~ 3 hours;
Phase III, temperature 45 ~ 50 DEG C, stirs 1 ~ 2 hour;
5) be cooled to room temperature, through sterilization treatment, chocolate cream finished product.
The chocolate cream with yellow rice wine fragrance disclosed by the invention, owing to adding yellow wine lees in chocolate cream, consumer while enjoying chocolate, the soft long fragrance of yellow rice wine can be experienced, avoid the taste of chocolate cream too sweet greasy, simultaneously because yellow wine lees is rich in nutrition, too increase the nutritive value of chocolate cream; Because the present invention is to the improvement of traditional chocolate edible pastes processing, make the process time of the chocolate cream with yellow rice wine fragrance short, mouthfeel is finer and smoother, soft.
Detailed description of the invention
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
Embodiment 1
There is a chocolate cream for yellow rice wine fragrance, comprise each component of following parts by weight: cocoa power 80 parts, cocoa are for 50 parts, fat, yellow wine lees 30 parts, 5 parts, kernel, fresh milk 22 parts, white granulated sugar 60 parts, stabilizing agent 0.1 part, maltodextrin 6 parts, HFCS 10 parts, emulsifying agent 0.5 part.
Described stabilizing agent comprises each component of following parts by weight: single double glyceride and converted starch 3 parts, CMC 1 part, propylene glycol alginate 0.5 part, pectin 0.5 part, natrium citricum 2 parts.
This chocolate cream adopts following steps preparation:
1), with clear water soak fresh lees of yellow wine to dry again after removing the impurity and peculiar smell that stay in rice wine production, to mill, to epigranular, sieve;
2), by cocoa power, cocoa for fat, yellow wine lees, kernel, fresh milk, white granulated sugar, stabilizing agent, maltodextrin, mixing, grinding in refiner is placed in, process conditions: rotating speed 400 revs/min, temperature 42 DEG C, 4 hours time;
3), in the sauce after fine grinding add HFCS, emulsifying agent, be placed in refining in refining cylinder, process conditions: rotating speed 40 revs/min, temperature 45 C, 48 hours time;
4), the sauce after refining is carried out step heat preservation:
First stage, temperature 45 C, stirs 2 hours;
Second stage, temperature 25 DEG C, stirs 2 hours;
Phase III, temperature 45 C, stirs 2 hours;
5) be cooled to room temperature, through sterilization treatment, chocolate cream finished product.
Embodiment 2
There is a chocolate cream for yellow rice wine fragrance, comprise each component of following parts by weight: cocoa power 100 parts, cocoa are for 90 parts, fat, yellow wine lees 50 parts, 20 parts, kernel, fresh milk 40 parts, white granulated sugar 90 parts, stabilizing agent 1 part, maltodextrin 8 parts, HFCS 20 parts, emulsifying agent 0.8 part.
Described stabilizing agent comprises each component of following parts by weight: single double glyceride and converted starch 6 parts, CMC 3 parts, propylene glycol alginate 3 parts, pectin 1.2 parts, natrium citricum 7 parts.
This chocolate cream adopts following steps preparation:
1), with clear water soak fresh lees of yellow wine to dry again after removing the impurity and peculiar smell that stay in rice wine production, to mill, to epigranular, sieve;
2), by cocoa power, cocoa for fat, yellow wine lees, kernel, fresh milk, white granulated sugar, stabilizing agent, maltodextrin, mixing, grinding in refiner is placed in, process conditions: rotating speed 500 revs/min, temperature 50 C, 3 hours time;
3), in the sauce after fine grinding add HFCS, emulsifying agent, be placed in refining in refining cylinder, process conditions: rotating speed 60 revs/min, temperature 50 C, 24 hours time;
4), the sauce after refining is carried out step heat preservation:
First stage, temperature 50 C, stirs 1 hour;
Second stage, temperature 28 DEG C, stirs 3 hours;
Phase III, temperature 50 C, stirs 1 hour;
5) be cooled to room temperature, through sterilization treatment, chocolate cream finished product.
Embodiment 3
There is a chocolate cream for yellow rice wine fragrance, comprise each component of following parts by weight: cocoa power 90 parts, cocoa are for 70 parts, fat, yellow wine lees 40 parts, 10 parts, kernel, fresh milk 30 parts, white granulated sugar 75 parts, stabilizing agent 0.2 part, maltodextrin 7 parts, HFCS 15 parts.
Described stabilizing agent comprises each component of following parts by weight: single double glyceride and converted starch 5 parts, CMC 2 parts, propylene glycol alginate 2 parts, pectin 0.8 part, natrium citricum 5 parts.
This chocolate cream adopts following steps preparation:
1), with clear water soak fresh lees of yellow wine to dry again after removing the impurity and peculiar smell that stay in rice wine production, to mill, to epigranular, sieve;
2), by cocoa power, cocoa for fat, yellow wine lees, kernel, fresh milk, white granulated sugar, stabilizing agent, maltodextrin, mixing, grinding in refiner is placed in, process conditions: rotating speed 450 revs/min, temperature 45 C, 3 hours time;
3), in the sauce after fine grinding add HFCS, emulsifying agent, be placed in refining in refining cylinder, process conditions: rotating speed 50 revs/min, temperature 48 DEG C, 36 hours time;
4), the sauce after refining is carried out step heat preservation:
First stage, temperature 48 DEG C, stirs 1.5 hours;
Second stage, temperature 25 DEG C, stirs 3 hours;
Phase III, temperature 48 DEG C, stirs 2 hours.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. one kind has the chocolate cream of yellow rice wine fragrance, it is characterized in that, comprise each component of following parts by weight: cocoa power 80 ~ 100 parts, cocoa are for 50 ~ 90 parts, fat, yellow wine lees 30 ~ 50 parts, 5 ~ 20 parts, kernel, fresh milk 22 ~ 40 parts, white granulated sugar 60 ~ 90 parts, stabilizing agent 0.1 ~ 1 part, maltodextrin 6 ~ 8 parts, HFCS 10 ~ 20 parts, emulsifying agent 0.5 ~ 0.8 part.
2. a kind of chocolate cream with yellow rice wine fragrance as claimed in claim 1, it is characterized in that, comprise each component of following parts by weight: cocoa power 90 parts, cocoa are for 70 parts, fat, yellow wine lees 40 parts, 10 parts, kernel, fresh milk 30 parts, white granulated sugar 75 parts, stabilizing agent 0.2 part, maltodextrin 7 parts, HFCS 15 parts, emulsifying agent 0.65 part.
3. a kind of chocolate cream with yellow rice wine fragrance as claimed in claim 1, it is characterized in that, described stabilizing agent comprises each component of following parts by weight: single double glyceride and converted starch 3 ~ 6 parts, CMC 1 ~ 3 part, propylene glycol alginate 0.5 ~ 3 part, pectin 0.5 ~ 1.2 part, natrium citricum 2 ~ 7 parts.
4. a kind of chocolate cream with yellow rice wine fragrance as claimed in claim 3, it is characterized in that, described stabilizing agent comprises each component of following parts by weight: single double glyceride and converted starch 5 parts, CMC 2 parts, propylene glycol alginate 2 parts, pectin 0.8 part, natrium citricum 5 parts.
5. a kind of manufacture method with the chocolate cream of yellow rice wine fragrance as claimed in claim 1, is characterized in that, adopts following steps:
1), with clear water soak fresh lees of yellow wine to dry again after removing the impurity and peculiar smell that stay in rice wine production, to mill, to epigranular, sieve;
2), by cocoa power, cocoa for fat, yellow wine lees, kernel, fresh milk, white granulated sugar, stabilizing agent, maltodextrin, mixing, grinding in refiner is placed in, process conditions: rotating speed 400 ~ 500 revs/min, temperature 42 ~ 50 DEG C, 3 ~ 4 hours time;
3), in the sauce after fine grinding add HFCS, emulsifying agent, be placed in refining in refining cylinder, process conditions: rotating speed 40 ~ 60 revs/min, temperature 45 ~ 50 DEG C, 24 ~ 48 hours time;
4), the sauce after refining is carried out step heat preservation:
First stage, temperature 45 ~ 50 DEG C, stirs 1 ~ 2 hour;
Second stage, temperature 25 ~ 28 DEG C, stirs 2 ~ 3 hours;
Phase III, temperature 45 ~ 50 DEG C, stirs 1 ~ 2 hour;
5) be cooled to room temperature, through sterilization treatment, chocolate cream finished product.
6. a kind of manufacture method with the chocolate cream of yellow rice wine fragrance is characterized in that as claimed in claim 5, described step 2) process conditions of fine grinding technology: rotating speed 450 revs/min, temperature 45 C, 3 hours time.
7. a kind of manufacture method with the chocolate cream of yellow rice wine fragrance is characterized in that as claimed in claim 5, described step 3) process conditions of refinery practice: rotating speed 50 revs/min, temperature 48 DEG C, 36 hours time.
8. a kind of manufacture method with the chocolate cream of yellow rice wine fragrance is characterized in that as claimed in claim 5, step 4) sauce after refining is carried out step heat preservation:
First stage, temperature 48 DEG C, stirs 1.5 hours;
Second stage, temperature 25 DEG C, stirs 3 hours;
Phase III, temperature 48 DEG C, stirs 2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510194024.XA CN104738275A (en) | 2015-04-22 | 2015-04-22 | Chocolate cream with yellow wine aroma and making method for chocolate cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510194024.XA CN104738275A (en) | 2015-04-22 | 2015-04-22 | Chocolate cream with yellow wine aroma and making method for chocolate cream |
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| CN104738275A true CN104738275A (en) | 2015-07-01 |
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| CN201510194024.XA Pending CN104738275A (en) | 2015-04-22 | 2015-04-22 | Chocolate cream with yellow wine aroma and making method for chocolate cream |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136276A (en) * | 2017-05-18 | 2017-09-08 | 天津科技大学 | A kind of low fat chocolate sauce |
| CN107223749A (en) * | 2016-03-24 | 2017-10-03 | 赖新庭 | A kind of many color chocolate creams of semisolid and its layering filling process |
| US20220071229A1 (en) * | 2020-09-09 | 2022-03-10 | Wei Ku | Chocolate-like product and method for preparing the same |
| CN115281271A (en) * | 2022-09-08 | 2022-11-04 | 江苏健鹰食品科技有限公司 | Chocolate sauce containing alcohol |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600142A (en) * | 2004-08-27 | 2005-03-30 | 禤长有 | Method for preparing chocolate catsup |
| CN103493946A (en) * | 2013-08-02 | 2014-01-08 | 江苏沃德铝业有限公司 | Chocolate sauce with sophora flower fragrance |
| CN104186877A (en) * | 2014-08-11 | 2014-12-10 | 方明 | Preparation method of refined L-arabinose functional chocolate |
-
2015
- 2015-04-22 CN CN201510194024.XA patent/CN104738275A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600142A (en) * | 2004-08-27 | 2005-03-30 | 禤长有 | Method for preparing chocolate catsup |
| CN103493946A (en) * | 2013-08-02 | 2014-01-08 | 江苏沃德铝业有限公司 | Chocolate sauce with sophora flower fragrance |
| CN104186877A (en) * | 2014-08-11 | 2014-12-10 | 方明 | Preparation method of refined L-arabinose functional chocolate |
Non-Patent Citations (2)
| Title |
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| 凌关庭: "《食品添加剂手册》", 28 February 2003, 北京：化学工业出版社 * |
| 陈野: "《食品工艺学 第三版》", 31 March 2014, 北京：中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223749A (en) * | 2016-03-24 | 2017-10-03 | 赖新庭 | A kind of many color chocolate creams of semisolid and its layering filling process |
| CN107136276A (en) * | 2017-05-18 | 2017-09-08 | 天津科技大学 | A kind of low fat chocolate sauce |
| US20220071229A1 (en) * | 2020-09-09 | 2022-03-10 | Wei Ku | Chocolate-like product and method for preparing the same |
| CN115281271A (en) * | 2022-09-08 | 2022-11-04 | 江苏健鹰食品科技有限公司 | Chocolate sauce containing alcohol |
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Application publication date: 20150701 |