CN105994864A - Blood-enriching tea polysaccharide chocolate and preparation method thereof - Google Patents

Blood-enriching tea polysaccharide chocolate and preparation method thereof Download PDF

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Publication number
CN105994864A
CN105994864A CN201610409887.9A CN201610409887A CN105994864A CN 105994864 A CN105994864 A CN 105994864A CN 201610409887 A CN201610409887 A CN 201610409887A CN 105994864 A CN105994864 A CN 105994864A
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CN
China
Prior art keywords
parts
chocolate
powder
blood
tea
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Pending
Application number
CN201610409887.9A
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Chinese (zh)
Inventor
许明发
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Sixian Food Co Ltd
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Sixian Food Co Ltd
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Priority to CN201610409887.9A priority Critical patent/CN105994864A/en
Publication of CN105994864A publication Critical patent/CN105994864A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/46Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a blood-enriching tea polysaccharide chocolate which is prepared from, by weight, 200-210 parts of cocoa butter, 350-360 parts of cocoa paste, 130-140 parts of milk powder, 430 parts of saccharose powder, 4-5 parts of lecithin, 20-22 parts of hawthorn fruit pulp, 12-13 parts of corn kernels, 7-9 parts of fructus trichosanthis seeds, 2-3 parts of caulis spatholobi, 1-2 parts of safflower carthamus, 3-4 parts of angelica sinensis, 2-3 parts of ginseng leaves, 10-11 parts of tea leaves and 1-2 parts of ferment. The tea leaves are added into the raw materials, and the contained polysaccharide has high-content mannose and the like, can easily interact with a polar group in chocolate paste to form a complex network structure so as to block lipid migration; meanwhile, the tea leaves are treated at high pressure, the polar group of contained tea protein is exposed to interact with the polar group in the chocolate paste, protein is adsorbed to the emulsification interface of paste to block micro movement of lipid molecules, and therefore the good frost-resisting effect is achieved. In addition, the blood-enriching tea polysaccharide chocolate can enrich blood.

Description

A kind of blood enriching tea leaf polyose chocolate and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of blood enriching tea leaf polyose chocolate and preparation method thereof.
Background technology
Chocolate has hard crisp just melt in the mouth, exquisiteness lubricates and without the greasy feature do not eked out a living, is a kind of confectionery products being loved by the people.But chocolate height is sugared, high oil thus easily frosting emits flower, be the problem having a headache most in chocolate industry, be also the global problem not being fully solved so far.According to statistics, that plays in the many quality problems of chocolate that frostwork causes constitutes about 60% one 85%.The most general employing synthetics additive is suppressed, its effect is not ideal enough, and fears are entertained that, and it exists to health that potential safety hazard makes it apply to be somewhat limited, therefore find nutrition, efficient, natural chocolate frost resistance agent is current problem demanding prompt solution.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of blood enriching tea leaf polyose chocolate and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of blood enriching tea leaf polyose chocolate, is prepared by the raw materials in:
Cocoa butter 200-210, cocoa slurry 350-360, milk powder 130-140, cane sugar powder 430, lecithin 4-5, haw pulp 20-22, niblet 12-13, Semen Fructus Trichosanthis 7-9, Caulis Spatholobi 2-3, Flos Carthami 1-2, Radix Angelicae Sinensis 3-4, Folium Ginseng 2-3, Folium Camelliae sinensis 10-11, ferment 1-2.
The preparation method of described blood enriching tea leaf polyose chocolate, comprises the following steps:
(1) Caulis Spatholobi, Flos Carthami, Radix Angelicae Sinensis, Folium Ginseng add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder;
(2) Semen Trichosanthis shelled, fry pulverizing after perfume (or spice), obtain Semen Trichosanthis powder;By haw pulp, niblet mixing, water proof big fire is taken out after cooking, is pulverized, mix homogeneously with Semen Trichosanthis powder after drying;
(3) being pulled an oar by as many again for Folium Camelliae sinensis water, gained serosity processes 10 minutes under 500MPa;
(4) by milk powder, cane sugar powder temperature be 35 DEG C, rotating speed be 30rpm under conditions of mix 10 minutes, be subsequently adding cocoa butter, cocoa slurry continues mixing 10 minutes;
(5) step (4) gained material is refined under the conditions of 40-50 DEG C, the granularity making material particles should reach 20 microns, then by gained material temperature be 50 DEG C, rotating speed be 80rpm under conditions of refine 10 hours, add step (1), (2), (3) gained material and leftover materials, after mix homogeneously, refine 36 hours, decline the most per minute 10 DEG C at 45 DEG C, is warming up to 33 DEG C when temperature is down to 15 DEG C again, harden at a temperature of 8-10 DEG C after moulding, the mould that shakes again, to obtain final product.
The invention have the advantage that the chocolate of the present invention with the addition of Folium Camelliae sinensis as raw material, polysaccharide contained in Folium Camelliae sinensis is high due to mannose equal size, molecular weight is big, easily interact and form complex network structures with chocolate mass polar groups and hinder the migration of oils and fats, V to VI crystal formation is delayed to develop, and Folium Camelliae sinensis is through HIGH PRESSURE TREATMENT, the polar group of its contained tea leaf protein exposes, interact with chocolate mass polar groups, protein adsorption is on the emulsifying interface of slurry, hinder the small movements of fat molecule, thus there is preferable frost-resistant effect, the heat simultaneously taking account of chocolate is high, with the addition of ferment facilitating digestion and absorption, accelerate metabolic response, reduce fat, in addition, the present invention contains multiple medicinal herb components, there is the effect enriched blood.
Detailed description of the invention
A kind of blood enriching tea leaf polyose chocolate, is made up of the raw material of following weight portion (kilogram):
Cocoa butter 200, cocoa slurry 350, milk powder 130, cane sugar powder 430, lecithin 4, haw pulp 20, niblet 12, Semen Fructus Trichosanthis 7, Caulis Spatholobi 2, Flos Carthami 1, Radix Angelicae Sinensis 3, Folium Ginseng 2, Folium Camelliae sinensis 10, ferment 1.
The preparation method of described blood enriching tea leaf polyose chocolate, comprises the following steps:
(1) Caulis Spatholobi, Flos Carthami, Radix Angelicae Sinensis, Folium Ginseng add the water slow fire boiling 40 minutes of 5 times, and filter cleaner, gained filtrate is spray-dried makes powder;
(2) Semen Trichosanthis shelled, fry pulverizing after perfume (or spice), obtain Semen Trichosanthis powder;By haw pulp, niblet mixing, water proof big fire is taken out after cooking, is pulverized, mix homogeneously with Semen Trichosanthis powder after drying;
(3) being pulled an oar by as many again for Folium Camelliae sinensis water, gained serosity processes 10 minutes under 500MPa;
(4) by milk powder, cane sugar powder temperature be 35 DEG C, rotating speed be 30rpm under conditions of mix 10 minutes, be subsequently adding cocoa butter, cocoa slurry continues mixing 10 minutes;
(5) step (4) gained material is refined under the conditions of 40 DEG C, the granularity making material particles should reach 20 microns, then by gained material temperature be 50 DEG C, rotating speed be 80rpm under conditions of refine 10 hours, add step (1), (2), (3) gained material and leftover materials, after mix homogeneously, refine 36 hours, decline the most per minute 10 DEG C at 45 DEG C, is warming up to 33 DEG C when temperature is down to 15 DEG C again, harden at a temperature of 8 DEG C after moulding, the mould that shakes again, to obtain final product.

Claims (2)

1. a blood enriching tea leaf polyose chocolate, it is characterised in that be prepared by the raw materials in:
Cocoa butter 200-210, cocoa slurry 350-360, milk powder 130-140, cane sugar powder 430, lecithin 4-5, haw pulp 20-22, niblet 12-13, Semen Fructus Trichosanthis 7-9, Caulis Spatholobi 2-3, Flos Carthami 1-2, Radix Angelicae Sinensis 3-4, Folium Ginseng 2-3, Folium Camelliae sinensis 10-11, ferment 1-2.
The preparation method of blood enriching tea leaf polyose chocolate the most according to claim 1, it is characterised in that comprise the following steps:
(1) Caulis Spatholobi, Flos Carthami, Radix Angelicae Sinensis, Folium Ginseng add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder;
(2) Semen Trichosanthis shelled, fry pulverizing after perfume (or spice), obtain Semen Trichosanthis powder;By haw pulp, niblet mixing, water proof big fire is taken out after cooking, is pulverized, mix homogeneously with Semen Trichosanthis powder after drying;
(3) being pulled an oar by as many again for Folium Camelliae sinensis water, gained serosity processes 10 minutes under 500MPa;
(4) by milk powder, cane sugar powder temperature be 35 DEG C, rotating speed be 30rpm under conditions of mix 10 minutes, be subsequently adding cocoa butter, cocoa slurry continues mixing 10 minutes;
(5) step (4) gained material is refined under the conditions of 40-50 DEG C, the granularity making material particles should reach 20 microns, then by gained material temperature be 50 DEG C, rotating speed be 80rpm under conditions of refine 10 hours, add step (1), (2), (3) gained material and leftover materials, after mix homogeneously, refine 36 hours, decline the most per minute 10 DEG C at 45 DEG C, is warming up to 33 DEG C when temperature is down to 15 DEG C again, harden at a temperature of 8-10 DEG C after moulding, the mould that shakes again, to obtain final product.
CN201610409887.9A 2016-06-13 2016-06-13 Blood-enriching tea polysaccharide chocolate and preparation method thereof Pending CN105994864A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610409887.9A CN105994864A (en) 2016-06-13 2016-06-13 Blood-enriching tea polysaccharide chocolate and preparation method thereof

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Application Number Priority Date Filing Date Title
CN201610409887.9A CN105994864A (en) 2016-06-13 2016-06-13 Blood-enriching tea polysaccharide chocolate and preparation method thereof

Publications (1)

Publication Number Publication Date
CN105994864A true CN105994864A (en) 2016-10-12

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101971905A (en) * 2010-10-28 2011-02-16 华南理工大学 High-quality low-cost chocolate and industrialized production method thereof
CN103749869A (en) * 2013-12-16 2014-04-30 马鞍山市安康菌业有限公司 Chinese caterpillar fungus blueberry chocolate
CN104543270A (en) * 2015-02-05 2015-04-29 郭景龙 Tricholoma matsutake chocolate
CN105432905A (en) * 2015-12-14 2016-03-30 中国科学院深圳先进技术研究院 Ginkgo ferment-filled chocolate and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101971905A (en) * 2010-10-28 2011-02-16 华南理工大学 High-quality low-cost chocolate and industrialized production method thereof
CN103749869A (en) * 2013-12-16 2014-04-30 马鞍山市安康菌业有限公司 Chinese caterpillar fungus blueberry chocolate
CN104543270A (en) * 2015-02-05 2015-04-29 郭景龙 Tricholoma matsutake chocolate
CN105432905A (en) * 2015-12-14 2016-03-30 中国科学院深圳先进技术研究院 Ginkgo ferment-filled chocolate and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
高荫榆 等: "茶叶抗巧克力霜花机理研究――茶叶多糖", 《食品科学》 *

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Application publication date: 20161012