CN105053429A - Oat chocolate - Google Patents

Abstract

The invention discloses oat chocolate. The oat chocolate consists of the following raw materials: 20-25% of cocoa butter, 15-20% of isomaltitol, 30-40% of oat, 15-20% of red jujubes, 10-15% of fresh milk, 0.03-0.1% of sucralose, 0.1-0.5% of phosphatide and 5-8% of table salt. According to the oat chocolate provided by the invention, the oat is pressed into oat slices, so that the crisp feeling and the layering feeling of the oat chocolate can be better reflected; the oat and the red jujubes are added to the chocolate, so that the chocolate is comprehensive in nutrition and fragrant and sweet in taste, and has the fragrance of the milk and the red jujubes; the oat and the red jujubes are extruded into balls, so that combining the oat and chocolate paste is facilitated; besides, the oat and the chocolate are combined, so that diabetes and fatty livers can be prevented can be prevented from generating, gastrointestinal tracts can be unblocked, the physical strength can be enhanced, and the life can be prolonged.

Description

A kind of oat is chocolate

Technical field

The present invention relates generally to a kind of chocolate, particularly relates to a kind of oat chocolate.

Background technology

Chocolate (chocolate) has another name called chocolate, and its primary raw material cocoa bean originates in the strip within southern equatorial north latitude 18 degree.Chocolate containing abundant magnesium, potassium and vitamin A and theobromine, thus there is high energy value.Ingeniously can power poisonous to many animals, but concerning the mankind, theobromine is a kind of anti-calm composition of health, therefore dietetic chocolate has and promotes spirit, strengthens the effects such as excited.Chocolate on the market, approximately can be divided into dark chocolate bar, milk chocolate and white chocolate according to composition, and current chocolate is of a great variety, but there is a common feature, heat is higher, is not suitable for children or designed for old people, does not also meet the pursuit of present health diet.

Dietary fiber in oat has many wholesome biological agents, can reduce the low density lipoprotein of triglyceride, impel Cholesterol Excretion, prevent and treat diabetes, is conducive to the generation of the vascular complication reducing diabetes; Defaecation can lead and let out, have good help for habitual constipation patient; Oatmeal belongs to low caloric products, easily causes full sense after food, and long-term eating has effect of weight reducing.In addition, containing abundant vitamin B1, B2, E, folic acid etc. in oat, blood circulation can be improved, alleviate the pressure that life and work brings; Effect that the mineral matters such as the calcium contained, phosphorus, iron, zinc, manganese also have prevention of osteoporosis, promote wound healing, prevent anaemia.

Summary of the invention

In order to make up the defect of prior art, the object of this invention is to provide a kind of oat chocolate.

A kind of oat is chocolate, is made up of by weight: cocoa butter 20% ~ 25%, hydroxyl isomaltulose 15% ~ 20%, oat 30% ~ 40%, red date 15% ~ 20%, fresh milk 10% ~ 15%, Sucralose 0.03% ~ 0.1%, phosphatidase 0 .1% ~ 0.5%, salt 5% ~ 8% following raw material.

A kind of oat is chocolate, and its concrete steps are:

(1) cocoa butter is melted, obtain cocoa butter liquid;

(2) cocoa butter liquid, hydroxyl isomaltulose, Sucralose, phosphatide and salt are mixed, be fully uniformly mixed under 36 DEG C ~ 38 DEG C conditions;

(3) by step 2) gained raw material, technique carries out refining and refining routinely, obtains chocolate mass;

(4) remove the foreign material in oat and defective oat grain, oat is cleaned, dries, compressing tablet, cook in pot;

(5) cleaned by red date, boiling 20 ~ 30 minutes, stoning, peeling, obtains red date meat;

(6) by oatmeal and the mixing of red date meat, stir, ball up, diameter is 1cm, obtains oat ball;

(7) fresh milk is evenly sprayed onto oat ball top layer, make fresh milk layer wrap up oat ball, microwave intensity is 14.2W/g, vacuum is under the condition of 53kPa, dry 15 ~ 20 minutes;

(8) immersed in chocolate by the oat ball obtained in step 7), temperature is 40 DEG C ~ 45 DEG C, pours in mould, only containing one piece of oat in each mould, and the sclerosis demoulding;

(9) discharging, packaging.

Oat, property flat, taste is sweet, return liver, spleen, stomach warp, is rich in protein, vitamin, dietary fiber, linoleic acid and trace element, prevention of osteoporosis, promote wound healing, anaemia, fatty liver, diabetes, obesity, edema, constipation, enhancing muscle power, promote longevity.

Red date, slightly warm in nature, taste are sweet, invigorating spleen and reinforcing stomach, are rich in protein, fat, vitamin, trace element, carrotene, can antiallergy, nourishing blood and tranquilization, nti-freckle of preserving youthful looks, vigorous and graceful rich flesh, tonifying blood and regulating menstruation, relax bowel, anticancer.

Advantage of the present invention is: a kind of oat provided by the invention is chocolate, oat is pressed into sheet, more can embody crunchy sensation and the stereovision of oat chocolate, oat and red date is with the addition of in chocolate, make chocolate comprehensive nutrition, taste is fragrant and sweet, has the fragrance of milk and red date, by oat and red date ball up, be conducive to the combination of oat and chocolate mass; Simultaneously oat chocolate combination can prevent again the generation of diabetes, fatty liver simultaneously, can make that intestines and stomach are happy, muscle power strengthens, promotes longevity.

Detailed description of the invention

With specific embodiment, the present invention is described below.

Embodiment 1

A kind of oat is chocolate, is made up of: cocoa butter 21%, hydroxyl isomaltulose 16%, oat 31%, red date 16%, fresh milk 10%, Sucralose 0.03%, phosphatidase 0 .17%, salt 5.8% following raw material.

A kind of oat is chocolate, comprises the following steps:

(1) cocoa butter is melted, obtain cocoa butter liquid;

(2) cocoa butter liquid, hydroxyl isomaltulose, Sucralose, phosphatide and salt are mixed, be fully uniformly mixed under 36 DEG C of conditions;

(3) by step 2) gained raw material, technique carries out refining and refining routinely, obtains chocolate mass;

(4) remove the foreign material in oat and defective oat grain, oat is cleaned, dries, compressing tablet, cook in pot;

(5) cleaned by red date, boiling 20 minutes, stoning, peeling, obtains red date meat;

(6) by oatmeal and the mixing of red date meat, stir, ball up, diameter is 1cm, obtains oat ball;

(7) fresh milk is evenly sprayed onto oat ball top layer, make fresh milk layer wrap up oat ball, microwave intensity is 14.2W/g, vacuum is under the condition of 53kPa, dry 15 minutes;

(8) immersed in chocolate by the oat ball obtained in step 7), temperature is 40 DEG C ~ 45 DEG C, pours in mould, only containing one piece of oat in each mould, and the sclerosis demoulding;

(9) discharging, packaging.

Embodiment 2

A kind of oat is chocolate, is made up of: cocoa butter 20%, hydroxyl isomaltulose 16%, oat 31%, red date 16%, fresh milk 11%, Sucralose 0.03%, phosphatidase 0 .17%, salt 5.8% following raw material.

A kind of oat is chocolate, comprises the following steps:

(1) cocoa butter is melted, obtain cocoa butter liquid;

(2) cocoa butter liquid, hydroxyl isomaltulose, Sucralose, phosphatide and salt are mixed, be fully uniformly mixed under 37 DEG C of conditions;

(3) by step 2) gained raw material, technique carries out refining and refining routinely, obtains chocolate mass;

(4) remove the foreign material in oat and defective oat grain, oat is cleaned, dries, compressing tablet, cook in pot;

(5) cleaned by red date, boiling 25 minutes, stoning, peeling, obtains red date meat;

(6) by oatmeal and the mixing of red date meat, stir, ball up, diameter is 1cm, obtains oat ball;

(7) fresh milk is evenly sprayed onto oat ball top layer, make fresh milk layer wrap up oat ball, microwave intensity is 14.2W/g, vacuum is under the condition of 53kPa, dry 17 minutes;

(8) immersed in chocolate by the oat ball obtained in step 7), temperature is 40 DEG C ~ 45 DEG C, pours in mould, only containing one piece of oat in each mould, and the sclerosis demoulding;

(9) discharging, packaging.

Embodiment 3

A kind of oat is chocolate, is made up of: cocoa butter 21%, hydroxyl isomaltulose 15%, oat 31%, red date 16%, fresh milk 11%, Sucralose 0.03%, phosphatidase 0 .17%, salt 5.8% following raw material.

A kind of oat is chocolate, comprises the following steps:

(1) cocoa butter is melted, obtain cocoa butter liquid;

(2) cocoa butter liquid, hydroxyl isomaltulose, Sucralose, phosphatide and salt are mixed, be fully uniformly mixed under 38 DEG C of conditions;

(3) by step 2) gained raw material, technique carries out refining and refining routinely, obtains chocolate mass;

(4) remove the foreign material in oat and defective oat grain, oat is cleaned, dries, compressing tablet, cook in pot;

(5) cleaned by red date, boiling 30 minutes, stoning, peeling, obtains red date meat;

(6) by oatmeal and the mixing of red date meat, stir, ball up, diameter is 1cm, obtains oat ball;

(7) fresh milk is evenly sprayed onto oat ball top layer, make fresh milk layer wrap up oat ball, microwave intensity is 14.2W/g, vacuum is under the condition of 53kPa, dry 20 minutes;

(8) immersed in chocolate by the oat ball obtained in step 7), temperature is 40 DEG C ~ 45 DEG C, pours in mould, only containing one piece of oat in each mould, and the sclerosis demoulding;

(9) discharging, packaging.

Comparative example 1

A kind of oat is chocolate, is made up of: cocoa butter 30%, hydroxyl isomaltulose 10%, oat 28%, red date 16%, fresh milk 10%, Sucralose 0.03%, phosphatidase 0 .17%, salt 5.8% following raw material.

Preparation method is with embodiment 1.

Comparative example 2

A kind of oat is chocolate, is made up of: cocoa butter 30%, hydroxyl isomaltulose 26%, red date 16%, fresh milk 21%, Sucralose 0.03%, phosphatidase 0 .17%, salt 6.8% following raw material.

Preparation method is with embodiment 2.

Comparative example 3

A kind of oat is chocolate, is made up of: cocoa butter 21%, hydroxyl isomaltulose 10%, oat 31%, red date 16%, fresh milk 16%, Sucralose 0.03%, phosphatidase 0 .17%, salt 5.8% following raw material.

Preparation method is with embodiment 3.

Intestines and stomach improve situation: 60 people that Stochastic choice has constipation symptom degree suitable, are divided into 6 groups at random, often organize 10 people, do not eat oat for each person every day by other approach, and edible oat is chocolate for each person every day, 60 days duration;

Subjective appreciation: Stochastic choice 40 people, everyone carries out subjective appreciation to oat chocolate must not eat other foods in first 30 minutes, and everyone must first repeatedly gargle 3 ~ 5 times by warm water before a kind of oat chocolate under trial test;

Every part amounts to 10 points, and 1 ~ 3 is general, and 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, and get its mean value, result is as shown in table 1.

Table 1: embodiment 1 ~ 3 compares with the subjective appreciation of comparative example 1 ~ 3

Project	Mouthfeel	Fragrance	Matter structure	Intestines and stomach improve situation	Color
						Embodiment 1	8	8	8	8	9
Embodiment 2	9	9	9	8	9
						Embodiment 3	9	9	9	8	8
Comparative example 1	7	7	8	8	7
						Comparative example 2	6	8	8	5	7
Comparative example 3	6	8	7	7	8

The result of above subjective appreciation shows, a kind of oat chocolate provided by the invention looks good, smell good and taste good, uniform color, fragrance is light, has the fragrance of milk and red date, and crispy in taste, soft or hard are suitable for, have stereovision, nutritious, enteron aisle, beautifying face and moistering lotion can be improved, promote longevity.

Claims (2)

1. an oat chocolate, it is characterized in that, be made up of following raw material by weight: cocoa butter 20% ~ 25%, hydroxyl isomaltulose 15% ~ 20%, oat 30% ~ 40%, red date 15% ~ 20%, fresh milk 10% ~ 15%, Sucralose 0.03% ~ 0.1%, phosphatidase 0 .1% ~ 0.5%, salt 5% ~ 8%.

2. the preparation method of a kind of oat chocolate as claimed in claim 1, is characterized in that, comprise the following steps:

(1) cocoa butter is melted, obtain cocoa butter liquid;

(2) cocoa butter liquid, hydroxyl isomaltulose, Sucralose, phosphatide and salt are mixed, be fully uniformly mixed under 36 DEG C ~ 38 DEG C conditions;

(3) by step 2) gained raw material, technique carries out refining and refining routinely, obtains chocolate mass;

(4) remove the foreign material in oat and defective oat grain, oat is cleaned, dries, compressing tablet, cook in pot;

(5) cleaned by red date, boiling 20 ~ 30 minutes, stoning, peeling, obtains red date meat;

(6) by oatmeal and the mixing of red date meat, stir, ball up, diameter is 1cm, obtains oat ball;

(7) fresh milk is evenly sprayed onto oat ball top layer, make fresh milk layer wrap up oat ball, microwave intensity is 14.2W/g, vacuum is under the condition of 53kPa, dry 15 ~ 20 minutes;

(8) immersed in chocolate by the oat ball obtained in step 7), temperature is 40 DEG C ~ 45 DEG C, pours in mould, only containing one piece of oat in each mould, and the sclerosis demoulding;

(9) discharging, packaging.