CN106538798A - A kind of honey relieves the effect of alcohol dark chocolate bar and preparation method thereof - Google Patents

Abstract

The dark chocolate bar the invention discloses a kind of honey relieves the effect of alcohol, is prepared by the raw materials in：Cocoa butter 380 390, linseed oil 30 32, appropriate immobilized lipase, appropriate edible alcohol, shitosan 34, honey 20 22, coconut milk 12 13, glutinous rice 10 11, the root of kudzu vine 34, FI puerariae 56, the fruit of Chinese magnoliavine 23, cocoa power 170 180, white granulated sugar 380 390, lactose 50 55, lecithin 56, Sitosterolum preparation 0.5 0.6, γ oryzanol preparation 0.5 0.6.The chocolate surface of the present invention is smooth, and delicate mouthfeel, sweet taste are moderate, and cocoa butter occurs, after ester exchange reaction, to improve the content of beta crystal so that the good stability of chocolate with linseed oil, and with good storage performance, it is of the invention in addition to have functions that to relieve the effect of alcohol.

Description

A kind of honey relieves the effect of alcohol dark chocolate bar and preparation method thereof

Technical field

The present invention relates to food processing technology field, more particularly to a kind of honey relieves the effect of alcohol dark chocolate bar and preparation method thereof.

Background technology

Chocolate is that one kind is deep by popular phitosite, and cocoa butter is the primary raw material of Chocolate Production. As the main fatty acid in cocoa butter is saturated fatty acid, thus traditional chocolate product is present that heat is high, health compared with The problems such as difference.At present, with growth in the living standard, people also increasingly increase to the demand of healthy chocolate, therefore, can By being modified to cocoa butter, change its aliphatic acid and sweet three ester composition, prepare the chocolate with certain health care functions.It is many Unrighted acid, such as leukotrienes have important physiological action, but human body itself can not synthesize, it is necessary to obtain from food. Leukotrienes is primarily present in linseed oil, and in daily life, as this grease is easily aoxidized, and taste is poor, people It is seldom edible, cause corresponding unrighted acid intake meet the nutritional need of human body.《Based on enzymic transesterification Feature chocolate preparation and its performance study》In one text, author is with cocoa butter, linseed oil etc. as raw material, using enzymatic Ester-exchange technology is introduced into polyunsaturated fatty acid in cocoa butter prepares that surface is smooth, delicate mouthfeel chocolate, but its In also there is Exchange Ester Process, generating portion free fatty causes acid number to increase and studies of chocolate blooming flower.

The content of the invention

The object of the invention is exactly for the defect for making up prior art, there is provided a kind of honey relieves the effect of alcohol dark chocolate bar and its preparation Method.

The present invention is achieved by the following technical solutions：

A kind of honey relieves the effect of alcohol dark chocolate bar, is prepared by the raw materials in：

Cocoa butter 380-390, linseed oil 30-32, appropriate immobilized lipase, appropriate edible alcohol, shitosan 3-4, honey 20-22, coconut milk 12-13, glutinous rice 10-11, root of kudzu vine 3-4, FI puerariae 5-6, fruit of Chinese magnoliavine 2-3, cocoa power 170-180, white granulated sugar 380-390, lactose 50-55, lecithin 5-6, cupreol preparation 0.5-0.6, gamma oryzanol preparation 0.5-0.6.

Described honey relieves the effect of alcohol the preparation method of dark chocolate bar, comprises the following steps：

（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate Jing sprayings the root of kudzu vine, FI puerariae, the fruit of Chinese magnoliavine Powder is made in drying, obtains traditional Chinese medicine powder；

（2）Cocoa butter, linseed oil are mixed, immobilized lipase is subsequently adding, is 60 DEG C, stir speed (S.S.) 200r/ in temperature React 155 minutes under conditions of min, then Jing is filtered and filtered immobilized lipase；

（3）By step（2）Resulting material is mixed with edible alcohol, adds shitosan, after stirring one hour under conditions of 40 DEG C Filter, stratification, lower floor's grease is transferred to into Rotary Evaporators and removes residual edible alcohol；

（4）Coconut milk, glutinous rice are mixed into into pot, small fire discharges after boiling dry, breaks into mud；

（5）By step（3）Resulting material, cocoa power, white granulated sugar, lactose mixing, send into three-roll grinder, in 40-50 DEG C of condition Lower grinding, makes raw meal particle size reach 20 microns, then refines 6 hours at 60 DEG C, is subsequently adding lecithin, cupreol system Agent, gamma oryzanol preparation continue refining 15 minutes, add step（1）、（4）Resulting material and leftover materials stir；

（6）By step（5）Resulting material is cooled to 40 DEG C, pours on temperature adjustment marble slab, turns over shovel material with scraper plate so as to drop Temperature arrives 31-32 DEG C, then by material at 35-36 DEG C heating water bath 15 minutes, then Jing mouldings, shake mould at a temperature of 8-10 DEG C Hardening, obtains final product.

It is an advantage of the invention that：The chocolate surface of the present invention is smooth, and delicate mouthfeel, sweet taste are moderate, cocoa butter and flax After seed fry dried food ingredients life ester exchange reaction, the content of beta crystal is improve so that the good stability of chocolate, and with good storage Performance, after cocoa butter is reacted with linseed oil, meeting generating portion free fatty causes acid number to increase, in the shitosan of addition Amino can occur electrostatic bridge linking effect so as to adsorbing free fat acid with the carboxyl of free fatty, be removed, cupreol Preparation, gamma oryzanol preparation can form gel in grease, and the lecithin of addition can increase cupreol preparation in vegetable oil In solubility, improve gelatinisation ability, gel can reduce grease mobility, it is to avoid studies of chocolate blooming is spent, additionally, the present invention contains There are various medicinal herb componentses, have functions that to relieve the effect of alcohol.

Specific embodiment

A kind of honey relieves the effect of alcohol dark chocolate bar, by following weight portion（Kilogram）Raw material make：

Cocoa butter 380, linseed oil 30, appropriate immobilized lipase, appropriate edible alcohol, shitosan 3, honey 20, coconut milk 12nd, glutinous rice 10, the root of kudzu vine 3, FI puerariae 5, the fruit of Chinese magnoliavine 2, cocoa power 170, white granulated sugar 380, lactose 50, lecithin 5, cupreol preparation 0.5th, gamma oryzanol preparation 0.5.

Described honey relieves the effect of alcohol the preparation method of dark chocolate bar, comprises the following steps：

（1）5 times of water is added to be cooked by slow fire 40 minutes the root of kudzu vine, FI puerariae, the fruit of Chinese magnoliavine, filter cleaner, gained filtrate are spray-dried Powder is made, traditional Chinese medicine powder is obtained；

（2）Cocoa butter, linseed oil are mixed, immobilized lipase is subsequently adding, is 60 DEG C, stir speed (S.S.) 200r/ in temperature React 155 minutes under conditions of min, then Jing is filtered and filtered immobilized lipase；

（3）By step（2）Resulting material is mixed with edible alcohol, adds shitosan, after stirring one hour under conditions of 40 DEG C Filter, stratification, lower floor's grease is transferred to into Rotary Evaporators and removes residual edible alcohol；

（4）Coconut milk, glutinous rice are mixed into into pot, small fire discharges after boiling dry, breaks into mud；

（5）By step（3）Resulting material, cocoa power, white granulated sugar, lactose mixing, send into three-roll grinder, grind under the conditions of 40 DEG C Mill, make raw meal particle size reach 20 microns, then at 60 DEG C refine 6 hours, be subsequently adding lecithin, cupreol preparation, γ- Oryzanol preparation continues refining 15 minutes, adds step（1）、（4）Resulting material and leftover materials stir；

（6）By step（5）Resulting material is cooled to 40 DEG C, pours on temperature adjustment marble slab, turns over shovel material with scraper plate so as to drop Temperature to 31 DEG C, then by material at 35 DEG C heating water bath 15 minutes, then Jing mouldings, the mould that shakes hardened at a temperature of 8 DEG C, i.e., .

Claims (2)

1. a kind of honey relieves the effect of alcohol dark chocolate bar, is prepared by the raw materials in：

Cocoa butter 380-390, linseed oil 30-32, appropriate immobilized lipase, appropriate edible alcohol, shitosan 3-4, honey 20-22, coconut milk 12-13, glutinous rice 10-11, root of kudzu vine 3-4, FI puerariae 5-6, fruit of Chinese magnoliavine 2-3, cocoa power 170-180, white granulated sugar 380-390, lactose 50-55, lecithin 5-6, cupreol preparation 0.5-0.6, gamma oryzanol preparation 0.5-0.6.

2. honey according to claim 1 relieves the effect of alcohol the preparation method of dark chocolate bar, it is characterised in that comprise the following steps：

（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate Jing sprayings the root of kudzu vine, FI puerariae, the fruit of Chinese magnoliavine Powder is made in drying, obtains traditional Chinese medicine powder；

（2）Cocoa butter, linseed oil are mixed, immobilized lipase is subsequently adding, is 60 DEG C, stir speed (S.S.) 200r/ in temperature React 155 minutes under conditions of min, then Jing is filtered and filtered immobilized lipase；

（3）By step（2）Resulting material is mixed with edible alcohol, adds shitosan, after stirring one hour under conditions of 40 DEG C Filter, stratification, lower floor's grease is transferred to into Rotary Evaporators and removes residual edible alcohol；

（4）Coconut milk, glutinous rice are mixed into into pot, small fire discharges after boiling dry, breaks into mud；

（5）By step（3）Resulting material, cocoa power, white granulated sugar, lactose mixing, send into three-roll grinder, in 40-50 DEG C of condition Lower grinding, makes raw meal particle size reach 20 microns, then refines 6 hours at 60 DEG C, is subsequently adding lecithin, cupreol system Agent, gamma oryzanol preparation continue refining 15 minutes, add step（1）、（4）Resulting material and leftover materials stir；

（6）By step（5）Resulting material is cooled to 40 DEG C, pours on temperature adjustment marble slab, turns over shovel material with scraper plate so as to drop Temperature arrives 31-32 DEG C, then by material at 35-36 DEG C heating water bath 15 minutes, then Jing mouldings, shake mould at a temperature of 8-10 DEG C Hardening, obtains final product.