CN106615507A - Jackfruit and purple sweet potato chocolate and preparation method thereof - Google Patents

Jackfruit and purple sweet potato chocolate and preparation method thereof Download PDF

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Publication number
CN106615507A
CN106615507A CN201611229315.9A CN201611229315A CN106615507A CN 106615507 A CN106615507 A CN 106615507A CN 201611229315 A CN201611229315 A CN 201611229315A CN 106615507 A CN106615507 A CN 106615507A
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CN
China
Prior art keywords
chocolate
parts
jackfruit
sweet potato
purple sweet
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Pending
Application number
CN201611229315.9A
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Chinese (zh)
Inventor
张银花
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Individual
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Individual
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Publication date
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Priority to CN201611229315.9A priority Critical patent/CN106615507A/en
Publication of CN106615507A publication Critical patent/CN106615507A/en
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Classifications

    • 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
    • A23G1/48—Cocoa 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
    • 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
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • 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
    • A23G2200/12—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 dairy products
    • 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
    • A23G2200/14—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 fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

Abstract

The invention discloses jackfruit and purple sweet potato chocolate, prepared from the following raw materials in parts by weight: 30-60 parts of cocoa butter, 10-40 parts of cocoa powder, 10-30 parts of milk powder, 0.1-4 parts of jackfruit juice, 8-14 parts of dried purple sweet potato chips, 0.01-0.05 part of soybean lecithin and 1-15 parts of a fructus momordicae extracting solution. The fructus momordicae is substituted for granulated sugar as a sweetening agent, the calorific value of the chocolate is effectively reduced, so the chocolate is more suitable for people having requirements on intake of sugar; the added dried purple sweet potato chips bring the chocolate a crisp taste, so the chocolate is soft and crisp in taste, and fun is added to eat.

Description

A kind of jackfruit purple sweet potato chocolate and preparation method thereof
Technical field
The present invention relates to chocolate food field, and in particular to a kind of jackfruit purple sweet potato chocolate and preparation method thereof.
Background technology
Chocolate is fashionable global, the widely known, leisure food with certain nutrition and health efficacy, and it is with cocoa Product, white granulated sugar and/or sweetener are primary raw material, are added or without dairy products, food additives etc., Jing special process systems Into solid food.
Chocolate is generally placed in a large amount of granulated sugar and is seasoned when making so that the heat of chocolate is high, is not suitable for vigorous and graceful people Scholar, teenager and person in middle and old age etc. eat to the personage that sugar intake has strict demand；And chocolate mouthfeel is soft, mouthfeel list One.
The content of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of low sugar is low in calories, the unique jackfruit purple potato of mouthfeel Chocolate and preparation method thereof.
The technical solution adopted in the present invention is：A kind of jackfruit purple sweet potato chocolate, is made up of the raw material of following weight portion： Cocoa butter 30-60 parts, cocoa power 10-40 parts, milk powder 10-30 parts, Artocarpus juice 10-30 parts, purple potato dry crushing piece 8-14 parts, soybean Phosphatidase 0 .01-0.05 parts, Momordica grosvenori extract 1-15 parts.
A kind of jackfruit purple sweet potato chocolate preparation method, comprises the following steps：
(1) Momordica grosvenori extract is made：Break into pieces after Momordica grosvenori is cleaned, be put into after boiling in water and gradually concentrate, filter out Luohanguo's residue, obtains Momordica grosvenori extract；
(2) Artocarpus juice is made：Fresh pineapple honey is taken, takes out pulp after cutting open, remove filtration of squeezing the juice after jackfruit son Residue, obtains Artocarpus juice；
(3) purple potato dry crushing piece is made：Purple potato dry-tamping is broken into into the fragment of 1-8mm sizes；
(4) cocoa butter, cocoa power, milk powder, Artocarpus juice, soybean lecithin and Momordica grosvenori extract are together put into into heating to set It is uniformly mixed in standby, chocolate base-material is obtained；
(5) purple potato dry crushing piece is put in chocolate base-material and is stirred, obtain compound；
(6) cooling shaping after compound is poured in variously-shaped mould, is obtained jackfruit purple sweet potato chocolate.
Further, the heating-up temperature of the step (4) is 35-48 DEG C.
Further, the step (6) is poured into the chocolate of variously-shaped mould and is put into cooling shaping in cold wind air channel, cold But temperature is 3-10 DEG C.
The present invention replaces granulated sugar as sweetener by the use of Momordica grosvenori, effectively reduces the heat of chocolate so that chocolate The personage for being more suitable for being required to taking in sugar eats；Chocolate seasoning is given using jackfruit, chocolate taste is increased Stereovision, and the purple potato dry crushing piece for adding, can bring crispy texture to chocolate, have chocolate concurrently soft and crisp two Mouthfeel is planted, edible enjoyment is increased.
Specific embodiment
Embodiment one
A kind of jackfruit purple sweet potato chocolate of the present invention, is made up of the raw material of following weight portion：30 parts of cocoa butter, cocoa power 10 Part, 10 parts of milk powder, 10 parts of Artocarpus juice, 8 parts of purple potato dry crushing piece, 0.01 part of soybean lecithin, 1 part of Momordica grosvenori extract.
Prepare a kind of jackfruit purple sweet potato chocolate method of embodiment to comprise the following steps：
A kind of jackfruit purple sweet potato chocolate preparation method, comprises the following steps：
(1) Momordica grosvenori extract is made：Break into pieces after Momordica grosvenori is cleaned, be put into after boiling in water and gradually concentrate, filter out Luohanguo's residue, obtains Momordica grosvenori extract；
(2) Artocarpus juice is made：Fresh pineapple honey is taken, takes out pulp after cutting open, remove filtration of squeezing the juice after jackfruit son Residue, obtains Artocarpus juice；
(2) purple potato dry crushing piece is made：Purple potato dry-tamping is broken into into the fragment of 1-8mm sizes；
(3) cocoa butter, cocoa power, milk powder, Artocarpus juice, soybean lecithin and Momordica grosvenori extract are together put into into heating to set It is uniformly mixed in standby, chocolate base-material is obtained；
(4) purple potato dry crushing piece is put in chocolate base-material and is stirred, obtain compound；
(5) cooling shaping after compound is poured in variously-shaped mould, is obtained jackfruit purple sweet potato chocolate.
Further, the heating-up temperature of the step (4) is 35-48 DEG C.
Further, the step (6) is poured into the chocolate of variously-shaped mould and is put into cooling shaping in cold wind air channel, cold But temperature is 3-10 DEG C.
Embodiment two
A kind of jackfruit purple sweet potato chocolate, is made up of the raw material of following weight portion：50 parts of cocoa butter, 30 parts of cocoa power, milk 25 parts of powder, 20 parts of Artocarpus juice, 10 parts of purple potato dry crushing piece, 0.03 part of soybean lecithin, 7 parts of Momordica grosvenori extract.
Embodiment three
A kind of jackfruit purple sweet potato chocolate, is made up of the raw material of following weight portion：60 parts of cocoa butter, 40 parts of cocoa power, milk 30 parts of powder, 30 parts of Artocarpus juice, 14 parts of purple potato dry crushing piece, 0.05 part of soybean lecithin, 15 parts of Momordica grosvenori extract.
Embodiment two is identical with the preparation method of embodiment one with the preparation method of embodiment three.
The present invention replaces granulated sugar as sweetener by the use of Momordica grosvenori, effectively reduces the heat of chocolate so that chocolate The personage for being more suitable for being required to taking in sugar eats；Chocolate seasoning is given using jackfruit, chocolate taste is increased Stereovision, and the purple potato dry crushing piece for adding, can bring crispy texture to chocolate, have chocolate concurrently soft and crisp two Mouthfeel is planted, edible enjoyment is increased.
Above-mentioned embodiment is the invention is not limited in, if the various changes or deformation to the present invention are without departing from the present invention Spirit and scope, if these change and deformation belong to the present invention claim and equivalent technologies within the scope of, then this It is bright to be also intended to comprising these changes and deform.

Claims (4)

1. a kind of jackfruit purple sweet potato chocolate, it is characterised in that：It is made up of the raw material of following weight portion：Cocoa butter 30-60 parts, can Can powder 10-40 parts, milk powder 10-30 parts, Artocarpus juice 10-30 parts, purple potato dry crushing piece 8-14 parts, soybean lecithin 0.01-0.05 parts, Momordica grosvenori extract 1-15 parts.
2. a kind of jackfruit purple sweet potato chocolate preparation method, it is characterised in that：Comprise the following steps：
(1) Momordica grosvenori extract is made：Break into pieces after Momordica grosvenori is cleaned, be put into after boiling in water and gradually concentrate, filter out arhat Pomace, obtains Momordica grosvenori extract；
(2) Artocarpus juice is made：Fresh pineapple honey is taken, takes out pulp after cutting open, remove filtration residue of squeezing the juice after jackfruit son, Obtain Artocarpus juice；
(3) purple potato dry crushing piece is made：Purple potato dry-tamping is broken into into the fragment of 1-8mm sizes；
(4) cocoa butter, cocoa power, milk powder, Artocarpus juice, soybean lecithin and Momordica grosvenori extract are together put in firing equipment It is uniformly mixed, chocolate base-material is obtained；
(5) purple potato dry crushing piece is put in chocolate base-material and is stirred, obtain compound；
(6) cooling shaping after compound is poured in variously-shaped mould, is obtained jackfruit purple sweet potato chocolate.
3. a kind of jackfruit purple sweet potato chocolate preparation method according to claim 2, it is characterised in that：The step (4) Heating-up temperature be 35-48 DEG C.
4. a kind of jackfruit purple sweet potato chocolate preparation method according to claim 2, it is characterised in that：The step (6) It is poured into the chocolate of variously-shaped mould and is put into cooling shaping in cold wind air channel, chilling temperature is 3-10 DEG C.
CN201611229315.9A 2016-12-27 2016-12-27 Jackfruit and purple sweet potato chocolate and preparation method thereof Pending CN106615507A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611229315.9A CN106615507A (en) 2016-12-27 2016-12-27 Jackfruit and purple sweet potato chocolate and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611229315.9A CN106615507A (en) 2016-12-27 2016-12-27 Jackfruit and purple sweet potato chocolate and preparation method thereof

Publications (1)

Publication Number Publication Date
CN106615507A true CN106615507A (en) 2017-05-10

Family

ID=58832928

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611229315.9A Pending CN106615507A (en) 2016-12-27 2016-12-27 Jackfruit and purple sweet potato chocolate and preparation method thereof

Country Status (1)

Country Link
CN (1) CN106615507A (en)

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1242152A (en) * 1998-07-17 2000-01-26 田秀起 Milk chocolate for dispelling alcohol and protection of liver and stomach
CN1376398A (en) * 2002-04-04 2002-10-30 北京美味珍食品有限责任公司 Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate
CN1647676A (en) * 2005-01-16 2005-08-03 林义鸿 Fragile skin lollipop and its making method
CN101107962A (en) * 2007-08-16 2008-01-23 浙江大学 Method of preparing fresh fruit chocolate
CN101292696A (en) * 2008-06-06 2008-10-29 内蒙古伊利实业集团股份有限公司 Coating and suspending chocolate with sweet potato powder added
CN101371677A (en) * 2007-08-24 2009-02-25 上海诺德生物实业有限公司 Carious tooth-preventing lipid-lowering anti-aging chocolate
CN101606563A (en) * 2009-05-21 2009-12-23 祐康食品（杭州）有限公司 A kind of soft core chocolate composition used in cold drink and processing method thereof
CN103141648A (en) * 2013-03-29 2013-06-12 黎雁欣 Avicennia marina chocolate and making process thereof
CN103609999A (en) * 2013-11-21 2014-03-05 武汉市普泽天食品有限公司 Purple sweet potato chocolate and preparation method thereof
CN104286327A (en) * 2013-07-20 2015-01-21 谭明 Fruity chocolate
CN105851428A (en) * 2016-03-27 2016-08-17 上海海融食品科技股份有限公司 Non-hydrogenated chocolate with cocoa butter alternatives and preparation method thereof
CN106035588A (en) * 2016-07-11 2016-10-26 洽洽食品股份有限公司 Processing technology of chocolate pastries

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1242152A (en) * 1998-07-17 2000-01-26 田秀起 Milk chocolate for dispelling alcohol and protection of liver and stomach
CN1376398A (en) * 2002-04-04 2002-10-30 北京美味珍食品有限责任公司 Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate
CN1647676A (en) * 2005-01-16 2005-08-03 林义鸿 Fragile skin lollipop and its making method
CN101107962A (en) * 2007-08-16 2008-01-23 浙江大学 Method of preparing fresh fruit chocolate
CN101371677A (en) * 2007-08-24 2009-02-25 上海诺德生物实业有限公司 Carious tooth-preventing lipid-lowering anti-aging chocolate
CN101292696A (en) * 2008-06-06 2008-10-29 内蒙古伊利实业集团股份有限公司 Coating and suspending chocolate with sweet potato powder added
CN101606563A (en) * 2009-05-21 2009-12-23 祐康食品（杭州）有限公司 A kind of soft core chocolate composition used in cold drink and processing method thereof
CN103141648A (en) * 2013-03-29 2013-06-12 黎雁欣 Avicennia marina chocolate and making process thereof
CN104286327A (en) * 2013-07-20 2015-01-21 谭明 Fruity chocolate
CN103609999A (en) * 2013-11-21 2014-03-05 武汉市普泽天食品有限公司 Purple sweet potato chocolate and preparation method thereof
CN105851428A (en) * 2016-03-27 2016-08-17 上海海融食品科技股份有限公司 Non-hydrogenated chocolate with cocoa butter alternatives and preparation method thereof
CN106035588A (en) * 2016-07-11 2016-10-26 洽洽食品股份有限公司 Processing technology of chocolate pastries

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