CN105559029A - Rice-flavor chocolate sauce with cocoa butter substitutes and preparation method thereof - Google Patents
Rice-flavor chocolate sauce with cocoa butter substitutes and preparation method thereof Download PDFInfo
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- CN105559029A CN105559029A CN201610092282.1A CN201610092282A CN105559029A CN 105559029 A CN105559029 A CN 105559029A CN 201610092282 A CN201610092282 A CN 201610092282A CN 105559029 A CN105559029 A CN 105559029A
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Abstract
The invention relates to rice-flavor chocolate sauce with cocoa butter substitutes. The rice-flavor chocolate sauce is prepared from, by weight, 250-450 parts of white granulated sugar, 0-150 parts of milk sugar, 250-450 parts of soft chocolate oil, 0-50 parts of alkalized cocoa powder, 100-250 parts of fine broken rice powder, 2-10 parts of soybean lecithin and 1-5 parts of vanillin. Fine broken rice has no dependence, is little in calorie, free of sugar and cholesterol, free of irritation and strong in adsorption, unsaturated fatty acid, vitamin E, vitamin B, microelements of selenium, magnesium and zinc and water-insoluble dietary fibers contained in the fine broken rice are very rich and can not be replaced with other food, and accordingly the fine broken rice is approved by National Ministry of Health to be ideal natural food which can improve the gastrointestinal function, regulate blood lipid, clean heart and cerebral vessels, liver neurasthenia, strengthen the body and nourish the brain.
Description
Technical field
The present invention relates to food and preparing technical field thereof, particularly a kind of rice fragrance substitute of cocoa fat chocolate cream and preparation method thereof.
Background technology
Chocolate cream is as a kind of leisure food be popular, and its mouthfeel and flavour also need constantly perfect.Meanwhile, existing chocolate cream is a kind of phitosite, but wherein protein content is on the low side, and fat and sugar content is higher, particularly also contains nervous excitation composition in cocoa products raw material, and edible improper meeting causes digestive discomfort.The invention provides the preparation method of the extremely low rice fragrance chocolate cream of a kind of cocoa content, wherein apply rice crushed rices powder and prepare important source material as the present invention.Utilize rice crushed rices energy absorbing fats, cholesterol, raising body fat metabolic capability, the unrighted acid in rice crushed rices, vitamin E, Cobastab group and trace elements of selenium, magnesium, zinc etc., comprehensive lipopenicillinase ability is strong.The advantage of effective reduction cholesterol, triglyceride, clean blood vessel, recovery blood vessel elasticity, effectively raising human vas self-cleaning ability, prepares a kind of new meter fragrance chocolate cream.
Summary of the invention
The object of the present invention is to provide a kind of rice fragrance chocolate cream and preparation method thereof, for reaching above object, the technical scheme that the present invention takes is:
A kind of rice fragrance substitute of cocoa fat chocolate cream, is made up of according to parts by weight following component:
White granulated sugar 250-450 part, lactose 0-150 part, the oily 250-450 part of soft chocolate, alkalize cocoa 0-50 part, rice crushed rices powder 100-250 part, the soft phosphatidase 2 of soybean-10 parts, vanillic aldehyde 1-5 part.
On the basis of such scheme, a kind of rice fragrance substitute of cocoa fat chocolate cream, is made up of according to parts by weight following component:
White granulated sugar 360 parts, soft chocolate oil 410 parts, lactose 20 parts, alkalize cocoa 15 parts, 200 parts, rice crushed rices powder, the soft phosphatidase 4 part of soybean, vanillic aldehyde 1 part.
A preparation method for rice fragrance substitute of cocoa fat chocolate cream as above, concrete steps are as follows:
(1) pulverized by white granulated sugar pulverizer, fineness is 100 orders;
(2) soft chocolate oil is melted up to 55 DEG C, makes grease fully melt mixing;
(3) the soft chocolate oil after thawing is proceeded to refiner, open refiner;
(4), after white sugar powder, lactose, alkalize cocoa, rice crushed rices powder and vanillic aldehyde fully being mixed, add refiner grinding, temperature keeps 55 DEG C, is ground to fineness≤30 μm;
(5) soft for soybean phosphatide is added refiner, continue grinding, be ground to fineness≤30 μm and be cooled to 40 DEG C;
(6) material after cooling shifts into cold wall tank, and insulation, stirs degassed.
(7) packaging is needed according to the packing of product.
(8) be stored in 18-20 DEG C, humidity≤50 DEG C, avoid direct sunlight.
Rice crushed rices: originate from japonica rice (paddy rice of high nutrition): remove the tertia (rice chaff) of outside when polished rice fine finishining after, the part of the film that polished rice remains and polished rice plumule.
Rice crushed rices has no dependence, non-aqueous dietary fiber contained by unrighted acid contained in few heat, sugar-free, rice crushed rices strong without cholesterol, nonirritant adsorptivity, vitamin E, Cobastab group and trace elements of selenium, magnesium, zinc and rice crushed rices is very abundant, be that other foods are irreplaceable, therefore health ministry approval rice crushed rices is the desirable wholefood improving gastrointestinal function, adjusting blood lipid, the cleaning of cardiovascular and cerebrovascular, Hepatic nerve weak, strong body benefit brain.
(1) medical value of rice crushed rices:
1) contained in rice crushed rices " phytic acid calcium " has strong body and mends brain, treatment neuritis, neurasthenia and rachitic effect.
2) contained in rice crushed rices " inositol " has the curative effects such as treatment fatty liver, cirrhosis, hepatitis, cholesterol are too high, vascular sclerosis;
3) contained in rice crushed rices " oryzanol " has regulating plant nerve, growth promotion, improves gastrointestinal function and promotes the effect of microcirculation and healthy skin.
4) contained in rice crushed rices " sitosterol " is in the cardiovascular medicament for the treatment of, one of main component:
5) contained in rice crushed rices " periodontal is peaceful " is a kind of medicine of antibiotic, has no side effect.
6) rice crushed rices is the fat-reducing skin-beautifying food of natural absorbing toxin, absorbing fats.
(2) rice crushed rices is called as " street cleaner of human body ":
1) enteron aisle self-cleaning ability decline crowd and pathology: especially brain worker and person in middle and old age are especially serious, in addition the stickum such as higher fatty acid, high cholesterol, vivotoxin material is gathered, cause function of intestinal canal disorderly, even cause various pathology, symptom: show as 1, color spot 5, colon cancer appear in constipation 2, diarrhoea 3, hemorrhoid 4, face.
Effect of rice crushed rices: the non-aqueous fiber that rice crushed rices comprises has extremely strong absorption mucilaginous substance toxin and fat, especially its fiber retention ability is strong, makes ight soil moisten and get rid of external.And can make enteron aisle inwall clean, nourish, effectively improve human intestines and stomach's self-cleaning ability, connect to eat and can discharge the stool of feeling like jelly in 3 ~ 5 days, the stool of groups of people is not only felt like jelly, and blackout, and the traditional Chinese medical science is referred to as " stool ".Stool blackout is because accumulate in toxin in enteron aisle, and this phenomenon person in middle and old age, weakling, women are particularly serious.Stool is in the process of discharging, and the melena phase, black of defecating afterwards disappeared all in 2 ~ 3 days.
2) blood vessel self-cleaning ability decline crowd and pathology: especially brain worker and person in middle and old age are especially serious, in addition higher fatty acid, high cholesterol electrodeposition substance is on vascular wall, people is felt pressure is large, anoxic, breathe hard, uncomfortable in chest, worried, how disease, even cause having diabetes, fatty liver, hypertension, coronary heart disease etc.
Effect of rice crushed rices: rice crushed rices energy absorbing fats, cholesterol, raising body fat metabolic capability, the unrighted acid in rice crushed rices, vitamin E, Cobastab group and trace elements of selenium, magnesium, zinc etc., comprehensive lipopenicillinase ability is strong.Effective reduction cholesterol, triglyceride, clean blood vessel, recovery blood vessel elasticity, effectively raising human vas self-cleaning ability.
But rice crushed rices powder mouthfeel is bad, easy moldy metamorphism, the present invention adopts the rice crushed rices powder of baking, utilizes chocolate fine grinding technology, and while giving full play to meter advantage of crushed rices powder, make the delicate mouthfeel silk of product sliding, meter Xiang Nong is strongly fragrant, extends shelf life of products.
Detailed description of the invention
Embodiment 1
A kind of rice fragrance substitute of cocoa fat chocolate cream, is prepared from according to weight by following component:
White granulated sugar 360Kg, the oily 410Kg of soft chocolate, alkalize cocoa 3Kg, rice crushed rices powder 185Kg, lactose 30Kg, the soft phosphatidase 4 Kg of soybean, vanillic aldehyde 1Kg.
Preparation method, concrete steps are as follows:
(1) pulverized by white granulated sugar pulverizer, fineness is 100 orders;
(2) soft chocolate oil is melted up to 55 DEG C, makes grease fully melt mixing;
(3) the soft chocolate oil after thawing is proceeded to refiner, open refiner;
(4), after white sugar powder, lactose, alkalize cocoa, rice crushed rices powder and vanillic aldehyde fully being mixed, add refiner grinding, temperature keeps 55 DEG C, is ground to fineness≤30 μm;
(5) soft for soybean phosphatide is added refiner, continue grinding, be ground to fineness≤30 μm and be cooled to 40 DEG C;
(6) material after cooling shifts into cold wall tank, and insulation, stirs degassed.
(7) packaging is needed according to the packing of product.
(8) be stored in 18-20 DEG C, humidity≤50 DEG C, avoid direct sunlight.
Embodiment 2
A kind of rice fragrance substitute of cocoa fat chocolate cream, is prepared from according to weight by following component:
White granulated sugar 380Kg, the oily 410Kg of soft chocolate, alkalize cocoa 55Kg, rice crushed rices powder 150Kg, the soft phosphatidase 4 Kg of soybean, vanillic aldehyde 1Kg.
Preparation method, concrete steps are as follows:
(1) pulverized by white granulated sugar pulverizer, fineness is 100 orders;
(2) soft chocolate oil is melted up to 55 DEG C, makes grease fully melt mixing;
(3) the soft chocolate oil after thawing is proceeded to refiner, open refiner;
(4), after white sugar powder, alkalize cocoa, rice crushed rices powder and vanillic aldehyde fully being mixed, add refiner grinding, temperature keeps 55 DEG C, is ground to fineness≤30 μm;
(5) soft for soybean phosphatide is added refiner, continue grinding, be ground to fineness≤30 μm and be cooled to 40 DEG C;
(6) material after cooling shifts into cold wall tank, and insulation, stirs degassed.
(7) packaging is needed according to the packing of product.
(8) be stored in 18-20 DEG C, humidity≤50 DEG C, avoid direct sunlight.
Embodiment 3
A kind of rice fragrance substitute of cocoa fat chocolate cream, is prepared from according to weight by following component:
White granulated sugar 400Kg, the oily 450Kg of soft chocolate, alkalize cocoa 60Kg, rice crushed rices powder 160Kg, the soft phosphatidase 6 Kg of soybean, vanillic aldehyde 1Kg.
Preparation method, concrete steps are as follows:
(1) pulverized by white granulated sugar pulverizer, fineness is 100 orders;
(2) soft chocolate oil is melted up to 55 DEG C, makes grease fully melt mixing;
(3) the soft chocolate oil after thawing is proceeded to refiner, open refiner;
(4), after white sugar powder, alkalize cocoa, rice crushed rices powder and vanillic aldehyde fully being mixed, add refiner grinding, temperature keeps 55 DEG C, is ground to fineness≤30 μm;
(5) soft for soybean phosphatide is added refiner, continue grinding, be ground to fineness≤30 μm and be cooled to 40 DEG C;
(6) material after cooling shifts into cold wall tank, and insulation, stirs degassed.
(7) packaging is needed according to the packing of product.
(8) be stored in 18-20 DEG C, humidity≤50 DEG C, avoid direct sunlight.
Describe the present invention by way of example above, but the invention is not restricted to above-mentioned specific embodiment, all any changes of doing based on the present invention or modification all belong to the scope of protection of present invention.
Claims (3)
1. a rice fragrance substitute of cocoa fat chocolate cream, is characterized in that: be made up of according to parts by weight following component:
White granulated sugar 250-450 part, lactose 0-150 part, the oily 250-450 part of soft chocolate, alkalize cocoa 0-50 part, rice crushed rices powder 100-250 part, the soft phosphatidase 2 of soybean-10 parts, vanillic aldehyde 1-5 part.
2. according to claim 1 meter of fragrance substitute of cocoa fat chocolate cream, is characterized in that: be made up of according to parts by weight following component:
White granulated sugar 360 parts, soft chocolate oil 410 parts, lactose 20 parts, alkalize cocoa 15 parts, 200 parts, rice crushed rices powder, the soft phosphatidase 4 part of soybean, vanillic aldehyde 1 part.
3. a preparation method for rice fragrance substitute of cocoa fat chocolate cream according to claim 1 and 2, it is characterized in that, concrete steps are as follows:
(1) pulverized by white granulated sugar pulverizer, fineness is 100 orders;
(2) soft chocolate oil is melted up to 55 DEG C, makes grease fully melt mixing;
(3) the soft chocolate oil after thawing is proceeded to refiner, open refiner;
(4), after white sugar powder, lactose, alkalize cocoa, rice crushed rices powder and vanillic aldehyde fully being mixed, add refiner grinding, temperature keeps 55 DEG C, is ground to fineness≤30 μm;
(5) soft for soybean phosphatide is added refiner, continue grinding, be ground to fineness≤30 μm and be cooled to 40 DEG C;
(6) material after cooling shifts into cold wall tank, and insulation, stirs degassed.
(7) packaging is needed according to the packing of product.
(8) be stored in 18-20 DEG C, humidity≤50 DEG C, avoid direct sunlight.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610092282.1A CN105559029B (en) | 2016-02-03 | 2016-02-03 | A kind of meter of fragrance substitute of cocoa fat chocolate cream and preparation method thereof |
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| CN201610092282.1A CN105559029B (en) | 2016-02-03 | 2016-02-03 | A kind of meter of fragrance substitute of cocoa fat chocolate cream and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965027A (en) * | 2017-12-27 | 2019-07-05 | 嘉里特种油脂（上海）有限公司 | Resistance to roasting type rice milk flavor bakes fillings and preparation method thereof |
| CN109984204A (en) * | 2017-12-29 | 2019-07-09 | 丰益(上海)生物技术研发中心有限公司 | The fat or oil composition of the powder of crushed rices containing rice |
| CN111248330A (en) * | 2018-12-03 | 2020-06-09 | 丰益(上海)生物技术研发中心有限公司 | Heat resistant chocolate composition and method of making same |
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| CN1600142A (en) * | 2004-08-27 | 2005-03-30 | 禤长有 | Method for preparing chocolate catsup |
| CN102793044A (en) * | 2012-08-02 | 2012-11-28 | 中国热带农业科学院香料饮料研究所 | Glutinous rice scented tea flavor chocolate and preparation method thereof |
| CN104886324A (en) * | 2015-05-29 | 2015-09-09 | 华南理工大学 | Modified cocoa butter and functional chocolate containing linolenic acid and preparation method of modified cocoa butter and functional chocolate |
| CN105166250A (en) * | 2015-08-20 | 2015-12-23 | 安徽米乐食品有限公司 | Cocoa butter replacer (CBR) chocolate food and preparation method thereof |
-
2016
- 2016-02-03 CN CN201610092282.1A patent/CN105559029B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2089070C1 (en) * | 1996-07-02 | 1997-09-10 | Всероссийский научно-исследовательский институт молочной промышленности | Composition for preparing chocolate paste "vilma" |
| CN1600142A (en) * | 2004-08-27 | 2005-03-30 | 禤长有 | Method for preparing chocolate catsup |
| CN102793044A (en) * | 2012-08-02 | 2012-11-28 | 中国热带农业科学院香料饮料研究所 | Glutinous rice scented tea flavor chocolate and preparation method thereof |
| CN104886324A (en) * | 2015-05-29 | 2015-09-09 | 华南理工大学 | Modified cocoa butter and functional chocolate containing linolenic acid and preparation method of modified cocoa butter and functional chocolate |
| CN105166250A (en) * | 2015-08-20 | 2015-12-23 | 安徽米乐食品有限公司 | Cocoa butter replacer (CBR) chocolate food and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965027A (en) * | 2017-12-27 | 2019-07-05 | 嘉里特种油脂（上海）有限公司 | Resistance to roasting type rice milk flavor bakes fillings and preparation method thereof |
| CN109965027B (en) * | 2017-12-27 | 2024-04-16 | 上海嘉里食品工业有限公司 | Baking-resistant rice milk-flavored baking stuffing and preparation method thereof |
| CN109984204A (en) * | 2017-12-29 | 2019-07-09 | 丰益(上海)生物技术研发中心有限公司 | The fat or oil composition of the powder of crushed rices containing rice |
| CN111248330A (en) * | 2018-12-03 | 2020-06-09 | 丰益(上海)生物技术研发中心有限公司 | Heat resistant chocolate composition and method of making same |
| CN111248330B (en) * | 2018-12-03 | 2023-08-18 | 丰益(上海)生物技术研发中心有限公司 | Heat resistant chocolate composition and method of making the same |
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| CN105559029B (en) | 2019-01-22 |
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