CN105104660A - Green tea flavored chocolates and production method thereof - Google Patents

Abstract

The invention discloses green tea flavored chocolates and a production method thereof. The green tea flavored chocolates are prepared from the following raw materials in parts by weight: 30-68 parts of cocoa butter, 2-5 parts of a cocoa butter equivalent, 20-25 parts of isomaltitol, 8-16 parts of white granulated sugar and 12-18 parts of green tea. In a production process, effective components of the green tea are extracted and temperatures are raised for two times to prepare a finished product. Compared with the prior art, the green tea flavored chocolates have the following advantages that the effective components of the green tea are extracted and then are added into chocolates so that the taste and nutrients of the green tea are increased in the chocolates; meanwhile, the smooth characteristic of the chocolates is kept and the mouth feel is extremely good; and isomaltitol is adopted so that the sugar content in the chocolates is reduced, the chocolates are relatively healthy, the production cost of the chocolates is also reduced and the economic benefits are obvious.

Description

One smears tea chocolate and preparation method thereof

Technical field

The invention belongs to chocolate manufacture technology field, be specifically related to one and smear tea chocolate and preparation method thereof.

Background technology

Chocolate is loved by the people as a kind of leisure food, and current production technology is ripe, and pure taste, due to containing the needed by human body such as protein, Ca, P, Mg, Fe, Zn, Cu, Vb element, therefore has very high nutritive value.And containing abundant multi-phenol compound, also can cholesterol be reduced.Chocolate, containing theobromine, can stimulate cerebral cortex, helps people to improve memory.The protein contained and mineral matter, help to strengthen dental health.There is moist skin effect.Play effect of cosmetics, have NMF, regenerative agent, smooth interaction and nourishing effect.

Smear tea and contain the necessary nutritional labeling of abundant human body and trace element, its main component is Tea Polyphenols, caffeine, free amino acid, chlorophyll, protein, aromatic substance, cellulose, vitamin C, A, B1, B2, B3, B5, B6, E, K, H etc., and trace elements K, calcium, magnesium, iron, sodium, zinc, selenium, fluorine etc. nearly more than 30 are planted.α-the VE in human body, the efficient polyphenoils such as VC, GSH, SOD can be regenerated, thus protection and repair antioxidant system, to enhancing immunity of organism, to anti-cancer, anti-agingly have remarkable result.

Now existingly much will smear tea and add in chocolate, point to make a living and smear tea chocolate (directly stick on surface and smear tea) and ripely smear tea chocolate (will smear tea incorporate in chocolate two kinds), but use green tea powder owing to smearing tea chocolate more, to taste the sensation of particle, and lick because chocolate mostly is, so require relatively high, existing tea chocolate of smearing is difficult to meet the taste of consumer, some manufacturer adds essence and pigment in order to mouthfeel in chocolate, the healthy of people can be affected unavoidably, therefore to need without special interpolation now and the good one of taste smears tea chocolate.

Summary of the invention

The object of the invention is, for the existing problem of smearing the chocolate mouthfeel difference of tea or adding pigment and essence, to provide one and smear tea chocolate and preparation method thereof.

The present invention is achieved by the following technical solutions: one smears tea chocolate, is made up of the raw material of following weight portion: cocoa butter 30-68 part, cacaolike butter 2-5 part, isomalt 20-25 part, and white granulated sugar 8-16 part smears tea 12-18 part.

As further improvement of these options, described cacaolike butter is with one in butter nut, mango butter, mother-in-law sieve's fat for raw material is made, and in obtained cacaolike butter, glyceryl ester content of fatty acid is not less than 73%.

Smear a preparation method for tea chocolate, comprise the following steps:

(1) lixiviate of tea active ingredient is smeared: remove and smear impurity in tea, with vibration type mill for producing extra micro powder, matcha powder being broken to particle diameter is 10-15 μm, add with the mass ratio of 1:12 in the hot water of 60-65 DEG C with ultrasonic lixiviate 1-1.5 hour, collect extract, then matcha powder is added with the mass ratio of 1:10 in the hot water of 45-55 DEG C with ultrasonic extraction 20-40 minute, collect extract with extract mixing before, by mixed liquor simmer down to paste; Paste being joined the determining alcohol being equivalent to its quality 4 times amount is in the ethanolic solution of 92-96%, is stirred to and dissolves completely, below 5 DEG C, leave standstill 4-6 hour, filters, and by filtrate reduced in volume, obtains lotion powder after dry;

(2) after cocoa butter being melted at 50-55 DEG C, stirring adds lotion powder and the cacaolike butter of gained in step (1), stir after 15-20 minute, be cooled to room temperature, then reheat and add isomalt and white granulated sugar to 40-45 DEG C of stirring, inject mold cools down after stirring and namely obtain chocolate.

Isomalt, also known as Palatinitol, is functional edible sugar alcohol emerging in the world in recent years, is a kind of desirable product of replacing sugar.Isomalt has low-down hygroscopicity.When 25 DEG C of relative humidity are 70%, substantially there is no hygroscopicity, be convenient to packaging and transport.Isomalt is a kind of excellent sucrose succedaneum, the physicochemical property of its uniqueness, physiological function and edible safety have tested abundant confirmation, given food security highest ranking " GRAS(generally recognized as safe) " status by U.S. FDA, its daily intake is not restricted.Its consumption sharply rises in recent years, in developed countries such as America and Europes, has occupied sweetener that sugarfree foods uses more than 50% market.Guangxi is as maximum sugar industry base, the whole nation, and output accounts for more than 50 percent of national total output, and this is that the production of isomalt provides sufficient and inexpensive raw material.

The present invention has the following advantages compared to existing technology: will add in chocolate after the extracts active ingredients of smearing tea, the taste and nutrition of smearing tea is added in chocolate, remain chocolate soft and smooth feature simultaneously, excellent taste, adopt isomalt, reduce sugar in chocolate, make chocolate more healthy, and also reducing chocolate production cost, economic benefit is obvious.

Detailed description of the invention

Embodiment

One smears tea chocolate, is made up of the raw material of following weight portion: cocoa butter 54 parts, cacaolike butter 4 parts, isomalt 20 parts, and tea 14 parts smeared by white granulated sugar 8 parts.

Wherein, described cacaolike butter is for being that raw material is made with mango butter, and in obtained cacaolike butter, glyceryl ester content of fatty acid is not less than 73%.

Smear the preparation method of tea chocolate in the present invention, comprise the following steps:

(1) lixiviate of tea active ingredient is smeared: remove and smear impurity in tea, with vibration type mill for producing extra micro powder, matcha powder being broken to particle diameter is 10-15 μm, add with the mass ratio of 1:12 in the hot water of 60-65 DEG C with ultrasonic lixiviate 1-1.5 hour, collect extract, then matcha powder is added with the mass ratio of 1:10 in the hot water of 45-55 DEG C with ultrasonic extraction 20-40 minute, collect extract with extract mixing before, by mixed liquor simmer down to paste; Paste being joined the determining alcohol being equivalent to its quality 4 times amount is in the ethanolic solution of 92-96%, is stirred to and dissolves completely, below 5 DEG C, leave standstill 4-6 hour, filters, and by filtrate reduced in volume, obtains lotion powder after dry;

(2) after cocoa butter being melted at 50-55 DEG C, stirring adds lotion powder and the cacaolike butter of gained in step (1), stir after 15-20 minute, be cooled to room temperature, then reheat and add isomalt and white granulated sugar to 40-45 DEG C of stirring, inject mold cools down after stirring and namely obtain chocolate.

50 are selected to like chocolate classmate to carry out scoring experiment in certain colleges and universities, comprising 32 schoolgirls and 18 boy students, standards of grading are Chinese bakery sugar prod TIA Premium Brands Products Show meeting chocolate sensory evaluation scores standard, for ensureing the validity of scoring, it is invalid that 0 point and full marks are all considered as, and particular content is as table 1:

Project	Requirement	Full marks	Score	Remarks
					Color and luster	Uniformity, glossy, do not grow dim and turn white, surface meets the due color and luster of this kind without obvious finger-marks	15
Form	Block shape is complete, smooth surface, and neat in edge is in the same size, and thickness is even, and decorative pattern is clear, and bottom surface is smooth	25
					Flavour and smell	Flavour is pure, and fragrance is moderate, meets the due taste smell of this kind, be difficult for, delicate mouthfeel China Resources is without harsh feeling or eke out a living	40
Tissue	Plain chocolate section is tight, fine and smooth, and without more than 1mm pore, the non-chocolate part of chocolate has the due tissue of this kind	15
					Impurity	Without the visible exogenous impurity of naked eyes	5

Note: find pernicious impurity, cancels recommended qualification

Table 1

Appraisal result is as following table:

Mark (dividing)	100	80-99	60-79	1-59	0
						Number (individual)	2	41	6	1	0

Table 2

Can see from table 2, remove two full marks, more than 80 points numbers account for 85.4% of total effectively scoring, visible, the popular mouthfeel to the chocolate of the present embodiment gained and taste acceptance level good, and smear in the present invention without bad interpolation in tea chocolate, production cost obviously reduces, and economic benefit is obvious.Although specifically show in conjunction with preferred embodiment and describe the present invention; but those skilled in the art should be understood that; not departing from the spirit and scope of the present invention that appended claims limits; can make a variety of changes the present invention in the form and details, be protection scope of the present invention.

Claims (3)

1. smear a tea chocolate, it is characterized in that, be made up of the raw material of following weight portion: cocoa butter 30-68 part, cacaolike butter 2-5 part, isomalt 20-25 part, white granulated sugar 8-16 part, smear tea 12-18 part.

2. one smears tea chocolate as claimed in claim 1, it is characterized in that, described cacaolike butter is with one in butter nut, mango butter, mother-in-law sieve's fat for raw material is made, and in obtained cacaolike butter, glyceryl ester content of fatty acid is not less than 73%.

3. smear a preparation method for tea chocolate, it is characterized in that, comprise the following steps:

(1) lixiviate of tea active ingredient is smeared: remove and smear impurity in tea, with vibration type mill for producing extra micro powder, matcha powder being broken to particle diameter is 10-15 μm, add with the mass ratio of 1:12 in the hot water of 60-65 DEG C with ultrasonic lixiviate 1-1.5 hour, collect extract, then matcha powder is added with the mass ratio of 1:10 in the hot water of 45-55 DEG C with ultrasonic extraction 20-40 minute, collect extract with extract mixing before, by mixed liquor simmer down to paste; Paste being joined the determining alcohol being equivalent to its quality 4 times amount is in the ethanolic solution of 92-96%, is stirred to and dissolves completely, below 5 DEG C, leave standstill 4-6 hour, filters, and by filtrate reduced in volume, obtains lotion powder after dry;

(2) after cocoa butter being melted at 50-55 DEG C, stirring adds lotion powder and the cacaolike butter of gained in step (1), stir after 15-20 minute, be cooled to room temperature, then reheat and add isomalt and white granulated sugar to 40-45 DEG C of stirring, inject mold cools down after stirring and namely obtain chocolate.