CN106343127A - Porous pulp black chocolate and preparation method thereof - Google Patents

Porous pulp black chocolate and preparation method thereof Download PDF

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Publication number
CN106343127A
CN106343127A CN201610773462.6A CN201610773462A CN106343127A CN 106343127 A CN106343127 A CN 106343127A CN 201610773462 A CN201610773462 A CN 201610773462A CN 106343127 A CN106343127 A CN 106343127A
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CN
China
Prior art keywords
chocolate
parts
sarcocarp
water
minutes
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610773462.6A
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Chinese (zh)
Inventor
许明发
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sixian Food Co Ltd
Original Assignee
Sixian Food Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sixian Food Co Ltd filed Critical Sixian Food Co Ltd
Priority to CN201610773462.6A priority Critical patent/CN106343127A/en
Publication of CN106343127A publication Critical patent/CN106343127A/en
Pending legal-status Critical Current

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Classifications

    • 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
    • A23G1/50Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a porous pulp black chocolate which is prepared from the following raw materials in parts by weight: 400-410 parts of black chocolate, 30-35 parts of apples, 3-4 parts of aloe juice, 2-3 parts of rose, 4-5 parts of peach blossom, 1-2 parts of radix polygonati officinalis, 1-1.2 parts of casein, 4-5 parts of lecithin and 2-3 parts of sucrose ester. The aerated chocolate disclosed by the invention is fluffy, crispy and good in taste, and according to the added casein, the viscosity of the chocolate paste is improved, so that the bubble moving speed is low during aeration. The bubbles are difficult to gather and rise out of the chocolate paste, so that more stable bubbles are formed, and the compressive property is good. In addition, the porous pulp black chocolate disclosed by the invention comprises multiple Chinese herbal medicine components and has the effect of beautifying.

Description

A kind of sarcocarp micropore dark chocolate and preparation method thereof
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of sarcocarp micropore dark chocolate and preparation method thereof.
Background technology
Aerated chocolate is to mix gas in chocolate so as to expanded, forms cellular quality structure, thus reducing hard Degree, improves instant capacity, obtains the creamy mouthfeel of class.Because gas is a kind of additive without energy, therefore in recent years fill Increasingly the selling well in food products market of gas chocolate product.Aerated chocolate as a new chocolate product, at home A lot of candies enterprises are paid attention to, but because the research of domestic this respect is very limited, production technology mainly introduce in There are a lot of problems abroad, and in the production of new product.Domestic existing produce aerated chocolate company mainly be to subtract Platen press, and reduce pressure method production product bubble larger and uneven it is impossible to produce satisfied product." the work of aerated chocolate Skill research " author, with chocolate as raw material, has produced a kind of fluffy crisp chocolate using venting method, has filled at present in a literary composition Gas chocolate also has bubble stability and the problem of crushing resistance aspect.
Content of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of sarcocarp micropore dark chocolate and its preparation Method.
The present invention is achieved by the following technical solutions:
A kind of sarcocarp micropore dark chocolate, is prepared by the raw materials in:
Dark chocolate 400-410, Fructus Mali pumilae 30-35, Aloe juice 3-4, Flos Rosae Rugosae 2-3, Flos persicae 4-5, Rhizoma Polygonati Odorati 1-2, casein 1- 1.2nd, lecithin 4-5, sucrose ester 2-3.
The preparation method of described sarcocarp micropore chocolate, comprises the following steps:
(1) water that Flos Rosae Rugosae, Flos persicae, Rhizoma Polygonati Odorati are added 5-6 times boils 40-50 minute, filter cleaner by slow fire, and gained filtrate is through spraying Powder is made in drying, obtains Chinese medicine powder;
(2) take apple pulp, diced, mix with Aloe juice and mix thoroughly, send into baking oven, discharging when water content is down to 7-8%, obtain Sarcocarp fourth;
(3) by dark chocolate, at 60 DEG C, heating in water bath, to melting completely, material is taken out, with Chinese medicine powder, sarcocarp fourth and above-mentioned The raw material mixing that technique is not used is mixed thoroughly, is cooled to place 20 minutes in 28 DEG C of water-baths when 28 DEG C, then goes to 30 DEG C Water-bath in place 15 minutes, obtain chocolate mass;
(4) by chocolate mass under conditions of 30 DEG C heating in water bath, by connect nitrogen pot tubule insertion chocolate mass in, Be filled with nitrogen under agitator is stirred continuously, wherein mixing speed be 200r/s, inflationtime be 30 minutes, then by gains Material be positioned over radius 3cm, height 2cm about cylinder grinding tool in, cooling shaping at room temperature.
The invention has the advantage that the aerated chocolate of the present invention is fluffy crisp, the chocolate inlet after inflation increases can Can fat and saliva contact area, make heat transfer faster, present instant capacity, in good taste, the casein of interpolation can be in chocolate mass Cohesion in material system, absorption ambient moisture is swelling, so that chocolate mass viscosity is increased, so that bubble translational speed during inflation Slowly, assemble in chocolate mass and surface of emerging is difficult, thus forming more stable minute bubbles, and compressive property is good, in addition The present invention has multiple medicinal herb componentses, has functions that skin care.
Specific embodiment
A kind of sarcocarp micropore dark chocolate, is made up of the raw material of following weight portion (kilogram):
Dark chocolate 400, Fructus Mali pumilae 30, Aloe juice 3, Flos Rosae Rugosae 2, Flos persicae 4, Rhizoma Polygonati Odorati 1, casein 1, lecithin 4, sucrose ester 2.
The preparation method of described sarcocarp micropore chocolate, comprises the following steps:
(1) water that Flos Rosae Rugosae, Flos persicae, Rhizoma Polygonati Odorati are added 5 times boils by slow fire 40 minutes, filter cleaner, and gained filtrate is spray-dried Make powder, obtain Chinese medicine powder;
(2) take apple pulp, diced, mix with Aloe juice and mix thoroughly, send into baking oven, discharging when water content is down to 7%, obtain fruit Meat cubelets;
(3) by dark chocolate, at 60 DEG C, heating in water bath, to melting completely, material is taken out, with Chinese medicine powder, sarcocarp fourth and above-mentioned The raw material mixing that technique is not used is mixed thoroughly, is cooled to place 20 minutes in 28 DEG C of water-baths when 28 DEG C, then goes to 30 DEG C Water-bath in place 15 minutes, obtain chocolate mass;
(4) by chocolate mass under conditions of 30 DEG C heating in water bath, by connect nitrogen pot tubule insertion chocolate mass in, Be filled with nitrogen under agitator is stirred continuously, wherein mixing speed be 200r/s, inflationtime be 30 minutes, then by gains Material be positioned over radius 3cm, height 2cm about cylinder grinding tool in, cooling shaping at room temperature.

Claims (2)

1. a kind of sarcocarp micropore dark chocolate is it is characterised in that be prepared by the raw materials in:
Dark chocolate 400-410, Fructus Mali pumilae 30-35, Aloe juice 3-4, Flos Rosae Rugosae 2-3, Flos persicae 4-5, Rhizoma Polygonati Odorati 1-2, casein 1- 1.2nd, lecithin 4-5, sucrose ester 2-3.
2. the preparation method of sarcocarp micropore dark chocolate according to claim 1 is it is characterised in that comprise the following steps:
(1) water that Flos Rosae Rugosae, Flos persicae, Rhizoma Polygonati Odorati are added 5-6 times boils 40-50 minute, filter cleaner by slow fire, and gained filtrate is through spraying Powder is made in drying, obtains Chinese medicine powder;
(2) take apple pulp, diced, mix with Aloe juice and mix thoroughly, send into baking oven, discharging when water content is down to 7-8%, obtain Sarcocarp fourth;
(3) by dark chocolate, at 60 DEG C, heating in water bath, to melting completely, material is taken out, with Chinese medicine powder, sarcocarp fourth and above-mentioned The raw material mixing that technique is not used is mixed thoroughly, is cooled to place 20 minutes in 28 DEG C of water-baths when 28 DEG C, then goes to 30 DEG C Water-bath in place 15 minutes, obtain chocolate mass;
(4) by chocolate mass under conditions of 30 DEG C heating in water bath, by connect nitrogen pot tubule insertion chocolate mass in, Be filled with nitrogen under agitator is stirred continuously, wherein mixing speed be 200r/s, inflationtime be 30 minutes, then by gains Material be positioned over radius 3cm, height 2cm about cylinder grinding tool in, cooling shaping at room temperature.
CN201610773462.6A 2016-08-31 2016-08-31 Porous pulp black chocolate and preparation method thereof Pending CN106343127A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610773462.6A CN106343127A (en) 2016-08-31 2016-08-31 Porous pulp black chocolate and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610773462.6A CN106343127A (en) 2016-08-31 2016-08-31 Porous pulp black chocolate and preparation method thereof

Publications (1)

Publication Number Publication Date
CN106343127A true CN106343127A (en) 2017-01-25

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610773462.6A Pending CN106343127A (en) 2016-08-31 2016-08-31 Porous pulp black chocolate and preparation method thereof

Country Status (1)

Country Link
CN (1) CN106343127A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107616287A (en) * 2017-11-07 2018-01-23 泗县甘滋罗食品有限公司 One kind reduces blood pressure chocolate and preparation method thereof
CN107736467A (en) * 2017-11-07 2018-02-27 泗县甘滋罗食品有限公司 Anti- knurl chocolate of one kind anti-cancer and preparation method thereof
CN107736466A (en) * 2017-11-07 2018-02-27 泗县甘滋罗食品有限公司 One kind chocolate and preparation method thereof with all worries set aside of calming the nerves
CN107873926A (en) * 2017-11-07 2018-04-06 泗县甘滋罗食品有限公司 A kind of toxin-expelling and face nourishing chocolate and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103118549A (en) * 2010-09-30 2013-05-22 荷兰联合利华有限公司 Aerated chocolate composition and preparation thereof
CN103549095A (en) * 2013-09-23 2014-02-05 尹腾飞 Rose grape-wine chocolate
CN103652217A (en) * 2013-11-18 2014-03-26 北京康比特体育科技股份有限公司 Low-fat, low-sugar and high-protein chocolate product and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103118549A (en) * 2010-09-30 2013-05-22 荷兰联合利华有限公司 Aerated chocolate composition and preparation thereof
CN103549095A (en) * 2013-09-23 2014-02-05 尹腾飞 Rose grape-wine chocolate
CN103652217A (en) * 2013-11-18 2014-03-26 北京康比特体育科技股份有限公司 Low-fat, low-sugar and high-protein chocolate product and preparation method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107616287A (en) * 2017-11-07 2018-01-23 泗县甘滋罗食品有限公司 One kind reduces blood pressure chocolate and preparation method thereof
CN107736467A (en) * 2017-11-07 2018-02-27 泗县甘滋罗食品有限公司 Anti- knurl chocolate of one kind anti-cancer and preparation method thereof
CN107736466A (en) * 2017-11-07 2018-02-27 泗县甘滋罗食品有限公司 One kind chocolate and preparation method thereof with all worries set aside of calming the nerves
CN107873926A (en) * 2017-11-07 2018-04-06 泗县甘滋罗食品有限公司 A kind of toxin-expelling and face nourishing chocolate and preparation method thereof

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Application publication date: 20170125

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