CN105994866A - 一种辣味装饰用红巧克力 - Google Patents
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Abstract
本发明公开了一种辣味装饰用红巧克力,由以下重量份的原料制成:白巧克力42~44、脱脂奶粉7~9、高果糖浆13~15、玉米胚芽油8~10、食盐0.6~0.8、红辣椒0.7~0.9、枸杞0.6~0.8、蛋黄粉0.5~0.7、黃蘑多糖0.4~0.5、溶菌酶0.02~0.03。本发明提供的辣味装饰用红巧克力,微辣酥脆,口感独特,入口即化,香味浓郁,色泽浅红,形状各异;辣椒和枸杞经高温超声快速提取有效成分,提高工作效率32%,提取率提高18%,提供辣味和红色,天然健康,丰富市场上巧克力产品的类型,满足消费者的口感和视觉需要;加入营养剂,能够进行天然抗菌,提高保健功能,增强抵抗力,抗辐射,抗肿瘤。
Description
技术领域
本发明主要涉及巧克力加工技术领域,尤其涉及一种辣味装饰用红巧克力。
背景技术
巧克力越来越多消费者的重视和喜爱,较多的研究指出,巧克力是一种健康食品,除了能为人体提供能量和营养外,还能预防心血管疾病,缓解过敏和风湿症状。研究表明,巧克力富含多酚、黄酮醇,对防癌、提高记忆力、防止痴呆、降低血压、防治胃溃疡都有意想不到的效果。
市场上的巧克力产品多种多样,但是用于装饰的巧克力却只有黑色和白色,色泽和口感单一,对产品的烘焙效果也有一定的局限,不能满足消费者的口感和视觉要求。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种辣味装饰用红巧克力。
一种辣味装饰用红巧克力,由以下重量份的原料制成:白巧克力42~44、脱脂奶粉7~9、高果糖浆13~15、玉米胚芽油8~10、食盐0.6~0.8、红辣椒0.7~0.9、枸杞0.6~0.8、蛋黄粉0.5~0.7、黃蘑多糖0.4~0.5、溶菌酶0.02~0.03。
所述的红辣椒,为干辣椒,辣度为6000~8000。
所述的枸杞,为干枸杞。
一种辣味装饰用红巧克力的制备方法,其具体步骤包括:
(1)将白巧克力加热至37~39℃,不断搅拌至完全融化,加入溶菌酶,得白巧克力浆;
(2)将红辣椒和枸杞洗净,研磨,过60~80目筛,得辣椒枸杞粉,加入辣椒枸杞粉重量8~10倍量的开水,34~36kHz超声18~20分钟,过滤,得提取液和滤渣,向滤渣中加入滤渣重量6~8倍量的开水,32~34kHz超声12~14分钟,过滤,得提取液和滤渣,合并所有提取液,过孔径为0.22μm超微滤膜,喷雾干燥,提高工作效率和提取率,得提取物;
(3)将玉米胚芽油加热至106~110℃,保持30~40秒,冷却至40~45℃,加入白巧克力浆和蛋黄粉,54~56转/分钟搅打20~30分钟,加入脱脂奶粉和食盐,继续搅拌6~8分钟,加入步骤(2)得到的提取物和黃蘑多糖,精磨40~60分钟,57~59℃,精炼30~40分钟,得红巧克力浆;
(4)将红巧克力浆注入模具中,厚度为3~4mm,迅速置于16~18℃,静置8~10分钟,脱模,得辣味装饰用红巧克力;
(5)包装,27~29℃,113~115MPa超高压杀菌20~25分钟,得成品。
所述步骤(4)的模具,为三角形、正方形、椭圆形、圆环形、螺旋形、扇形、木牌型、篱笆形、树叶形、骨头形、汉字形、数字形、字母形、雪花形中的一种或几种。
本发明的优点是:本发明提供的一种辣味装饰用红巧克力,微辣酥脆,口感独特,入口即化,香味浓郁,色泽浅红,形状各异;辣椒和枸杞经高温超声快速提取有效成分,提高工作效率32%,提取率提高18%,提高利用率,提供辣味和红色,无添加剂,天然健康,丰富市场上巧克力产品的类型,搭配出不同的产品类型,满足消费者的口感和视觉需要;加入营养剂,能够进行天然抗菌,提高保健功能,促进新陈代谢,增强抵抗力,抗辐射,抗肿瘤。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种辣味装饰用红巧克力,由以下重量份的原料制成:白巧克力42、脱脂奶粉7、高果糖浆13、玉米胚芽油8、食盐0.6、红辣椒0.7、枸杞0.6、蛋黄粉0.5、黃蘑多糖0.4、溶菌酶0.02。
所述的红辣椒,为干辣椒,辣度为6000~8000。
所述的枸杞,为干枸杞。
一种辣味装饰用红巧克力的制备方法,其具体步骤包括:
(1)将白巧克力加热至39℃,不断搅拌至完全融化,加入溶菌酶,得白巧克力浆;
(2)将红辣椒和枸杞洗净,研磨,过80目筛,得辣椒枸杞粉,加入辣椒枸杞粉重量10倍量的开水,36kHz超声20分钟,过滤,得提取液和滤渣,向滤渣中加入滤渣重量8倍量的开水,34kHz超声14分钟,过滤,得提取液和滤渣,合并所有提取液,过孔径为0.22μm超微滤膜,喷雾干燥,提高工作效率和提取率,得提取物;
(3)将玉米胚芽油加热至110℃,保持40秒,冷却至40~45℃,加入白巧克力浆和蛋黄粉,56转/分钟搅打30分钟,加入脱脂奶粉和食盐,继续搅拌8分钟,加入步骤(2)得到的提取物和黃蘑多糖,精磨60分钟,58℃,精炼40分钟,得红巧克力浆;
(4)将红巧克力浆注入圆环形模具中,厚度为3mm,迅速置于17℃,静置10分钟,脱模,得辣味装饰用红巧克力;
(5)包装,28℃,113MPa超高压杀菌25分钟,得成品。
实施例2
一种辣味装饰用红巧克力,由以下重量份的原料制成:白巧克力43、脱脂奶粉8、高果糖浆14、玉米胚芽油9、食盐0.7、红辣椒0.8、枸杞0.7、蛋黄粉0.6、黃蘑多糖0.4、溶菌酶0.02。
所有模具为螺旋形,制备方法,同实施例1。
实施例3
一种辣味装饰用红巧克力,由以下重量份的原料制成:白巧克力44、脱脂奶粉9、高果糖浆15、玉米胚芽油10、食盐0.8、红辣椒0.9、枸杞0.8、蛋黄粉0.7、黃蘑多糖0.5、溶菌酶0.03。
所有模具为篱笆形,制备方法,同实施例1。
对比例
现有方法制备的普通装饰用巧克力。
实施例和对比例巧克力的指标评定:
分别取实施例和对比例巧克力适量,并进行各指标的检测,实施例和对比例巧克力的指标评定见表1。
表1:实施例和对比例巧克力的指标评定
项目 | 实施例 | 对比例 |
口感 | 微辣,酥脆,细腻,入口即化 | 酥脆 |
组织 | 均匀,细腻,浅红 | 均匀,白或黑 |
成品保质期(20℃)/(天) | 30 | 15 |
表1的结果表明,本发明提供的辣味装饰用红巧克力,口感微辣,酥脆,细腻,入口即化,均匀,色泽浅红,成品在20℃条件下保质期明显比对比例长。
实施例和对比例巧克力增强免疫力的功效:
随机选择清洁级昆明种小鼠150只,雌雄各半,分为3组,每组雌雄各为50只,3组分别为实施例组、对比例组和对照组,所有小鼠除自由进食和饮水外,实施例组和对比例组的每只小鼠每天灌胃该组的巧克力2g/kg(按小鼠的体重计),对照组的每只小鼠每天灌胃等量的生理盐水,连续灌胃30天,测小鼠的胸腺脏器指数、脾脏脏器指数、廓清指数和血清IL-2,实施例和对比例巧克力增强免疫力的功效见表2。
表2:实施例和对比例巧克力增强免疫力的功效
项目 | 实施例 | 对比例 | 对照组 |
胸腺脏器指数/(mg/g) | 4.96 | 4.35 | 3.57 |
脾脏脏器指数/(mg/g) | 7.99 | 7.77 | 7.65 |
廓清指数 | 7.16 | 6.02 | 6.04 |
血清IL-2/(ng/ml) | 16.09 | 14.37 | 13.31 |
从表2可以看出,本发明提供的辣味装饰用红巧克力,在受试后小鼠的胸腺脏器指数、脾脏脏器指数、廓清指数和血清IL-2较对比例组和对照组均有明显的提高,说明小鼠食用本发明提供的辣味装饰用红巧克力之后,免疫力得到明显的提高,具有增强免疫力的效果。
Claims (5)
1. 一种辣味装饰用红巧克力,其特征在于,由以下重量份的原料制成:白巧克力42~44、脱脂奶粉7~9、高果糖浆13~15、玉米胚芽油8~10、食盐0.6~0.8、红辣椒0.7~0.9、枸杞0.6~0.8、蛋黄粉0.5~0.7、黃蘑多糖0.4~0.5、溶菌酶0.02~0.03。
2. 根据权利要求1所述的辣味装饰用红巧克力,其特征在于,所述的红辣椒,为干辣椒,辣度为6000~8000。
3.根据权利要求1所述的辣味装饰用红巧克力,其特征在于,所述的枸杞,为干枸杞。
4. 根据权利要求1所述辣味装饰用红巧克力的制备方法,其特征在于,具体包括以下步骤:
(1)将白巧克力加热至37~39℃,不断搅拌至完全融化,加入溶菌酶,得白巧克力浆;
(2)将红辣椒和枸杞洗净,研磨,过60~80目筛,得辣椒枸杞粉,加入辣椒枸杞粉重量8~10倍量的开水,34~36kHz超声18~20分钟,过滤,得提取液和滤渣,向滤渣中加入滤渣重量6~8倍量的开水,32~34kHz超声12~14分钟,过滤,得提取液和滤渣,合并所有提取液,过孔径为0.22μm超微滤膜,喷雾干燥,得提取物;
(3)将玉米胚芽油加热至106~110℃,保持30~40秒,冷却至40~45℃,加入白巧克力浆和蛋黄粉,54~56转/分钟搅打20~30分钟,加入脱脂奶粉和食盐,继续搅拌6~8分钟,加入步骤(2)得到的提取物和黃蘑多糖,精磨40~60分钟,57~59℃,精炼30~40分钟,得红巧克力浆;
(4)将红巧克力浆注入模具中,厚度为3~4mm,迅速置于16~18℃,静置8~10分钟,脱模,得辣味装饰用红巧克力;
(5)包装,27~29℃,113~115MPa超高压杀菌20~25分钟,得成品。
5.根据权利要求4所述辣味装饰用红巧克力的制备方法,其特征在于,所述步骤(4)的模具,为三角形、正方形、椭圆形、圆环形、螺旋形、扇形、木牌型、篱笆形、树叶形、骨头形、汉字形、数字形、字母形、雪花形中的一种或几种。
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