CN106106963A - 一种蜂胶芯巧克力豆的制备方法 - Google Patents
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- 241000241413 Propolis Species 0.000 title claims abstract description 42
- 229940069949 propolis Drugs 0.000 title claims abstract description 42
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 33
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000004537 pulping Methods 0.000 claims abstract description 4
- 239000004579 marble Substances 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012188 paraffin wax Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000002137 ultrasound extraction Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000256836 Apis Species 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种蜂胶芯巧克力豆的制备方法，首先利用液氮将蜂胶粉碎后，与78%乙醇以质量体积比为1:5的比例混合，进行超声辅助提取，得到蜂胶活性提取液；然后与淀粉和面粉混合后制成与模型一致的形块；再加入白砂糖：白酒：蜂胶活性提取液，并加热至100℃进行熬制，熬制后倒入面粉与淀粉混合物制成的模具，在35‑36℃下静置，得到结晶糖坯；最后加热熔融成浆，将糖坯放入上述巧克力浆液中；涂衣干燥后糖坯置于冷藏箱中，冷却后，得到蜂胶芯巧克力豆，包装入库。该巧克力豆既能保留蜂胶活性成分，又能保持独特的蜂胶天然的芳香味，口感甜蜜，质地细腻，酒香浓烈，能够满足人们的日常需求，且生产制作工艺简单。
Description
技术领域
本发明涉及一种蜂胶芯巧克力豆的制备方法，属于食品加工技术领域。
背景技术
蜂胶具有多种生物学活性，其保健功已被证实。近十多年来，蜂胶产品是研究开发的热点之一。2002年已将蜂胶列为保健食品的物品，人们对蜂胶口味和营养的要求也在逐渐升高，但是，蜂胶很难作为一种单独的食材像蜂蜜、蜂王浆一样被消费者所接受，人们无法品尝到即具有蜂胶的独有风味，又具有一定的养生功效的蜂胶食品。
发明内容
为了克服现有技术存在的缺陷，本发明的目的是提供一种蜂胶芯巧克力豆的制备方法，该方法制备的蜂胶芯巧克力豆，能够满足人们的日常需求，又能够最大程度保持蜂胶的保健作用。
为了达到上述目的，本发明的技术方案是：
一种蜂胶芯巧克力豆的制备方法，其特征在于，该巧克力豆由蜂胶、78%乙醇、白砂糖、38度白酒、面粉、淀粉、涂层巧克力组成，所用原料及其重量配方为：
蜂胶 95～100g
浓度为78%的乙醇 450～500ml
白砂糖 9000～10000g
38度白酒 1900～2000ml
面粉 390～400g
淀粉 130～140g
涂层巧克力 950～1000g
经以下步骤加工而成：
(1). 将95g～100g的蜂胶与液氮混合，混合后进行粉碎，粉碎后浸渍于450ml～500ml的浓度为78%的乙醇中，搅拌并超声处理，超声1h～5h，过滤后得到蜂胶活性提取液；
(2).称取390～400g的面粉、130～140g的淀粉放入48～50℃烘箱中焙烤0.8～1h，冷却后，放入印模压制，制成与模型一致的形块；
(3).将9000～10000g白砂糖加热至102～106℃进行熬制，然后加入质量体积配比约为白砂糖：白酒：蜂胶活性提取液=20:4:1的白酒：蜂胶活性提取液，搅拌均匀后，将混合物加热至90～100℃，趁热注入模具中，注完后，再覆盖一层厚为0.9～1.1厘米的步骤（2）中面粉淀粉混合物，再将模具放入35～36℃的恒温箱，静置9～10h，得到结晶糖坯；
(4).将糖坯放入14～15℃恒温箱，保温1小时；将950～1000g的巧克力加热熔融成浆，冷却，降至34～36℃得到巧克力浆液，将恒温箱中糖坯取出放入上述巧克力浆液中，捞出，糖坯涂上巧克力涂衣，放置在蜡纸上干燥；
(5).将上述步骤涂衣干燥好的糖坯置于4.5～5℃的冷藏箱冷却中，静置23～24h后取出，得到蜂胶芯巧克力豆，包装入库。
本发明的优点是：
本发明的方法制备的一种蜂胶芯巧克力豆既能保留蜂胶活性成分，又能保持独特的蜂胶天然芳香，口感甜蜜，质地细腻，酒香浓烈，能够满足人们的日常需求，且生产制作工艺简单。
具体实施方式
本实施例的过程和步骤如下所述:
实施例一
一种蜂胶芯巧克力豆的制备方法，其具体步骤如下：
(1).将100g的蜂胶与液氮混合后进行粉碎，粉碎后浸渍于500ml浓度为78%的乙醇中，搅拌并超声处理，超声1h，过滤后得到蜂胶活性提取液；
(2).称取400g面粉、140g混合，放入50℃烘箱中焙烤1小时，冷却后，放入印模压制，制成与模型一致的形块；
(3).将10000g白砂糖加热至103℃进行熬制后，加入2000ml白酒，500ml，搅拌均匀后，将混合物加热至90～100℃，趁热注入模具中，注完后，再覆盖一层厚为1厘米的步骤（2）面粉淀粉混合物，再将模具放入36℃的恒温箱，静置恒温10小时，得到结晶糖坯；
(4).将糖坯放入15℃恒温箱，保温1小时；将1000g的巧克力加热熔融成浆，冷却，降至36℃得到巧克力浆液，将恒温箱中糖坯取出放入上述巧克力浆液中再捞出，使糖坯涂上巧克力涂衣，放置在蜡纸上干燥；
(5).将上述步骤涂衣干燥好的糖坯置于5℃的冷藏箱冷却中，静置24小时后取出，得到蜂胶芯巧克力豆，包装入库。
Claims (1)
1.一种蜂胶芯巧克力豆的制备方法，其特征在于，该巧克力豆由蜂胶、78%乙醇、白砂糖、38度白酒、面粉、淀粉、涂层巧克力组成，所用原料及其重量配方为：
蜂胶 95～100g
浓度为78%的乙醇 450～500ml
白砂糖 9000～10000g
38度白酒 1900～2000ml
面粉 390～400g
淀粉 130～140g
涂层巧克力 950～1000g
经以下步骤加工而成：
(1).将95g～100g的蜂胶与液氮混合，混合后进行粉碎，粉碎后浸渍于450ml～500ml的浓度为78%的乙醇中，搅拌并超声处理，超声1h～5h，过滤后得到蜂胶活性提取液；
(2).称取390～400g的面粉、130～140g的淀粉放入48～50℃烘箱中焙烤 0.8～1h，冷却后，放入印模压制，制成与模型一致的形块；
(3).将9000～10000g白砂糖加热至102～106℃进行熬制，然后加入质量体积配比约为白砂糖：白酒：蜂胶活性提取液=20:4:1的白酒：蜂胶活性提取液，搅拌均匀后，将混合物加热至90～100℃，趁热注入模具中，注完后，再覆盖一层厚为0.9～1.1厘米步骤（2）中面粉淀粉混合物，再将模具放入35～36℃的恒温箱，静置9～10h，得到结晶糖坯；
(4).将糖坯放入14～15℃恒温箱，保温1小时；将950～1000g的巧克力加热熔融成浆，冷却，降至34～36℃得到巧克力浆液，将恒温箱中糖坯取出放入上述巧克力浆液中，捞出，糖坯涂上巧克力涂衣，放置在蜡纸上干燥；
(5).将上述步骤涂衣干燥好的糖坯置于4.5～5℃的冷藏箱冷却中，静置23～24h后取出，得到蜂胶芯巧克力豆，包装入库。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020076259A3 (en) * | 2018-10-12 | 2021-02-04 | Sbs Bi̇li̇msel Bi̇o Çözümler Sanayi̇ Ve Ti̇caret A.Ş. | Chocolate consisting of propolis extract and a method for its production |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87104646A (zh) * | 1987-07-04 | 1988-01-06 | 陈宗文 | 多心巧克力夹心糖制作方法 |
| CN102224892A (zh) * | 2011-05-09 | 2011-10-26 | 大连海尔思科技有限公司 | 一种蜂胶的提取工艺 |
-
2016
- 2016-06-12 CN CN201610406568.2A patent/CN106106963A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87104646A (zh) * | 1987-07-04 | 1988-01-06 | 陈宗文 | 多心巧克力夹心糖制作方法 |
| CN102224892A (zh) * | 2011-05-09 | 2011-10-26 | 大连海尔思科技有限公司 | 一种蜂胶的提取工艺 |
Non-Patent Citations (2)
| Title |
|---|
| 林松毅 等: ""开发保健新型酒心巧克力的实验研究"", 《食品工业》 * |
| 赵余庆 等: "《食疗与保健食品原料功能因子手册》", 31 March 2013, 中国医药科技出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020076259A3 (en) * | 2018-10-12 | 2021-02-04 | Sbs Bi̇li̇msel Bi̇o Çözümler Sanayi̇ Ve Ti̇caret A.Ş. | Chocolate consisting of propolis extract and a method for its production |
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