CN106900956B - Sugar art chocolate mousse crisp walnut and production method thereof - Google Patents
Sugar art chocolate mousse crisp walnut and production method thereof Download PDFInfo
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- CN106900956B CN106900956B CN201710195814.9A CN201710195814A CN106900956B CN 106900956 B CN106900956 B CN 106900956B CN 201710195814 A CN201710195814 A CN 201710195814A CN 106900956 B CN106900956 B CN 106900956B
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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
- A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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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
- A23G1/32—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
- 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
Abstract
The invention relates to the technical field of food processing and development, in particular to a sugar art chocolate mousse crispy walnut and a production method thereof. Is prepared from purified water, sugar-free chocolate, Eiseness sugar, egg white, egg yolk, pre-blended wine, light butter and walnut kernel. The method comprises the steps of boiling the aigregat with purified water, blowing the boiled product into a sugar walnut-shaped shell, mixing and melting the sugar-free pure cocoa butter chocolate and the aigregat, pouring the mixture into the chocolate coating, extruding the prepared chocolate mousse into the sugar walnut-shaped shell, putting walnut kernels, backfilling the residual gaps with the chocolate mousse, and finally sealing the prepared sugar chocolate mousse crisp walnut, wherein the sugar chocolate mousse crisp walnut is high in nutritive value and excellent in taste, is rich in protein, phosphorus, calcium and various vitamins, has the effects of tonifying brain and strengthening brain, strengthening cerebral vascular elasticity and promoting nerve cell vitality, and maintains normal cell metabolism, and the used aigregat and the pure cocoa butter sugar-free chocolate are suitable for being eaten by diabetics, so that different requirements of various crowds are met.
Description
Technical Field
The invention relates to the technical field of food processing and development, in particular to a sugar art chocolate mousse crispy walnut and a production method thereof.
Background
The walnut has a good brain-nourishing effect, the clear kernel of the walnut after about 50% of shells and other wastes are removed contains 63% of linoleic acid, 16.4% of linolenic acid, and abundant calcium, protein and multiple vitamins, the elasticity of cerebral vessels can be enhanced, the activity of nerve cells can be promoted, the physiological function of the brain can be improved, meanwhile, the walnut contains higher phospholipid, the normal metabolism of cells can be maintained, the cell activity can be enhanced, 2-3 walnuts are eaten by school-age children every day, and the walnut has a great improvement effect on phenomena of uneasiness, hypoqi, aversion to learning, reaction retardation and the like.
The existing walnut food mainly comprises walnut cakes, walnut drinks, walnut kernels, walnut powder, walnut roasted seeds and nuts and the like, has single nutritional value and poor taste, and the appearance of the product cannot adapt to the aesthetic requirements of modern people. Sugar art, as a special processing form for sugar, is often used for banquet decoration in past experience, and the decorative and ornamental properties of the sugar art far exceed the practical value of the sugar art, while the traditional sugar food is often limited in eating, and many people often eat the sugar art to ensure health due to the high sweetness property of the sugar art.
The walnut product is further improved by adopting a high-decoration and ornamental sugar process, so that the walnut product has unique flavor, higher nutritional value and higher attractiveness.
Disclosure of Invention
The invention aims to make up the defects of edible sugar art in the market, provides a sugar art chocolate mousse crisp walnut which has high nutritive value, excellent taste and strong fragrance, is rich in protein, phosphorus, calcium and a plurality of vitamins, has the effects of tonifying brain and strengthening brain, strengthening the elasticity of cerebral vessels and promoting the activity of nerve cells after being eaten for a long time, maintains the normal metabolism of cells, and simultaneously, the used aigrein sugar and pure cocoa butter sugar-free chocolate are suitable for being eaten by diabetics, thereby meeting different requirements of various groups.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the sugar art chocolate mousse crispy walnut is prepared from the following raw materials in parts by weight: 30-70g of purified water, 350g of sugar-free pure cocoa butter chocolate, 520g of Everglucose, 70-100g of egg white, 40-80g of egg yolk, 3-7g of pre-mixed wine, 400g of light cream, and a plurality of walnut kernels.
As a preferred embodiment, the sugar art chocolate mousse crispy walnut is prepared from the following raw materials in parts by weight: 50g of purified water, 312g of sugar-free pure cocoa butter chocolate, 553g of aibon sugar, 90g of egg white, 60g of egg yolk, 5g of pre-mixed wine, 375g of light cream and a plurality of walnut kernels.
In addition, the invention also provides a preparation method of the walnut with the crisp sugar art chocolate mousse, which comprises the steps of boiling the Aitin sugar with purified water, blowing the obtained product into a shell with the crisp sugar art walnut shape, mixing and melting the sugar-free pure cocoa butter chocolate and the Aitin sugar, pouring the mixture into the inner wall of the shell with the crisp sugar art walnut shape to form a chocolate coating, preparing the chocolate mousse from the sugar-free pure cocoa butter chocolate, the Aitin sugar, egg white and egg yolk, pre-blended wine and light cream, extruding the chocolate mousse into the shell with the crisp sugar art walnut shape, putting walnut kernels, refilling residual gaps in the shell with the chocolate mousse, finally sealing the opening of the shell with the chocolate coating and the Aitin sugar boiled sugar in sequence, and sealing and preserving the opening to obtain the walnut with the crisp sugar art chocolate mousse and walnut.
Further, the manufacturing method of the sugar art chocolate mousse crisp walnut comprises the following specific manufacturing steps:
1) boiling sugar: putting 500g of aigrein sugar and 50g of purified water into a thickened bottom pot, decocting with medium fire until the temperature of the sugar water is 160 ℃, removing water drops on the pot wall by using wet rags, pouring the sugar water on a non-occupied pad, and cooling for later use;
2) blowing a sugar art walnut-shaped shell: heating most of the decocted sugar blocks on a sugar art lamp, blowing a sugar art walnut shape by using an air bag and a walnut mould, and cooling the walnut shape, wherein the opening needs to be opened as large as possible; a small amount of sugar blocks are reserved for sealing;
3) preparing a chocolate coating: heating 12g of sugar-free pure cocoa butter chocolate to 45 ℃, adding 8g of aigrein sugar, uniformly stirring to ensure that the aigrein sugar is fully dissolved into the chocolate, then cooling to 26 ℃, then returning to 30 ℃, then pouring into the walnut shell with the sugar art with the thickness of 0.5-1.5mm, and cooling;
4) preparing a chocolate mousse: heating 300g of sugar-free pure cocoa butter chocolate to 45 ℃, adding 45g of the aimer sugar, uniformly stirring to ensure that the aimer sugar is fully dissolved into the chocolate, then cooling to 26 ℃, and then returning to 30 ℃; sterilizing 90g of egg white and 60g of egg yolk, respectively foaming at 60 ℃ and mixing with pre-blended wine and slightly foamed light cream, uniformly stirring and placing into a piping bag for later use;
5) backfilling of the chocolate mousse: extruding chocolate mousse into the walnut shape of the sugar art to 1/2 full, then putting baked walnut kernels, and filling the residual gap with the chocolate mousse;
6) and (3) sealing: firstly, sealing the opening of the walnut-shaped shell of the sugar art by using the chocolate mixed with the Aitin sugar prepared in the step 3), then sealing the opening by using the sugar slices decocted in the step 1), and sealing and storing to obtain the sugar art chocolate mousse crispy walnut.
Preferably, the premade wine in the step 4) may be a premade wine such as rum, brandy or kazuki.
Compared with the prior art, the invention has the following beneficial effects:
1) the invention uses the Everfew sugar to make the crust, and the sugar-free pure cocoa butter chocolate to make the interlayer, thereby ensuring the taste and strictly controlling the intake of sugar; the egg white contains 8 amino acids essential to human body, the amino acid pattern is very similar to that of human protein, and the egg white is easy to be absorbed by human body, and the absorption rate of human body to egg protein is up to 98%, which plays an important role in repairing human tissue, forming new tissue, consuming energy, participating in complex metabolic process, etc.; the walnut is rich in protein, phosphorus, calcium and various vitamins, has the effects of nourishing brain, strengthening elasticity of cerebral vessels, promoting the activity of nerve cells and maintaining normal metabolism of cells. The three components form unique flavor together, and simultaneously, the product has higher nutritional value.
2) The sugar selected by the invention is the aigretin sugar, the aigretin sugar is the isomaltitol, the aigretin sugar is used as a substitute of the sugar, the unique physicochemical property, the physiological function and the edible safety of the aigretin sugar are fully proved by experiments, the dosage of the aigretin sugar is increased rapidly in recent years, and the aigren countries such as Europe and America occupy more than 50% of the market of the sweetener used by sugar-free food. The food for direct eating does not exist in China, the idose is taken as a substitute of sugar, children eat the sugar without generating decayed teeth, adult women eat the sugar without generating satiety, the sugar is not absorbed by human bodies, the weight-losing effect is achieved, the blood sugar of the diabetics cannot be raised, the isomaltulose alcohol is an excellent bifidobacterium proliferation factor, although the isomaltulose alcohol cannot be utilized by the human bodies and enzyme systems of most microorganisms, the isomaltulose alcohol can be decomposed and utilized by the bifidobacteria in the intestinal tracts of the human bodies, the growth and the reproduction of the bifidobacteria are promoted, the microecological balance of the intestinal tracts is maintained, and the health of the human bodies is facilitated. The pure cocoa butter sugar-free chocolate is selected, so that the pure chocolate flavor is ensured, the sugar intake is not increased, the adverse reactions of dyspepsia, iodine deficiency, arteriosclerosis, renal function reduction and the like caused by using the cocoa butter substitute are avoided, and the purine intake is controlled.
3) The sugar art chocolate mousse crisp walnut product prepared by the invention has the advantages of vivid shape, crystal clear texture, strong fragrance, sweet taste of sugar, chocolate fragrance, unique flavor of walnut, crisp and sweet outer layer, fine middle layer and crisp and fragrant inner layer, and can meet various crowds.
4) The raw materials and auxiliary materials used by the product are food materials or medicinal and edible materials, and other artificially synthesized additives are not used, so that the product has high nutrition and safety.
Detailed Description
The present invention will be further described with reference to the following examples, but the present invention is not limited to these examples, and any modification made without departing from the spirit of the present invention falls within the scope of the present invention.
Example 1
The sugar art chocolate mousse crisp walnut is prepared from the following raw materials in parts by weight: 50g of purified water, 312g of sugar-free pure cocoa butter chocolate, 553g of aibon sugar, 90g of egg white, 60g of egg yolk, 5g of rum, 375g of light cream and a plurality of walnut kernels.
The manufacturing method of the sugar art chocolate mousse crisp walnut comprises the following specific manufacturing steps:
1) boiling sugar: putting 500g of aigrein sugar and 50g of purified water into a thickened bottom pot, decocting with medium fire until the temperature of the sugar water is 160 ℃, removing water drops on the pot wall by using a wet rag, pouring the sugar water on a non-occupied pad, and cooling for later use.
2) Blowing a sugar art walnut-shaped shell: heating most of the decocted sugar blocks on a sugar art lamp, blowing out a sugar art walnut shape by using an air bag and a walnut mould, and cooling to open the opening as large as possible. A small amount of sugar blocks are reserved for sealing.
3) Preparing a chocolate coating: heating 12g of sugar-free pure cocoa butter chocolate to 45 ℃, adding 8g of aigrein sugar, stirring uniformly to ensure that the aigrein sugar is fully dissolved in the chocolate, then cooling to 26 ℃, then returning to 30 ℃, then pouring into the walnut shell with the sugar art with the thickness of 0.5-1.5mm, and cooling.
4) Preparing a chocolate mousse: heating 300g of sugar-free pure cocoa butter chocolate to 45 ℃, adding 45g of the aimer sugar, stirring uniformly to ensure that the aimer sugar is fully dissolved into the chocolate, then cooling to 26 ℃, and then returning to 30 ℃. Sterilizing 90g egg white and 60g egg yolk, respectively foaming at 60 deg.C, mixing with rum and slightly foamed light butter, stirring, and placing into piping bag.
5) Backfilling of the chocolate mousse: the chocolate mousse is squeezed into the walnut shape of the candy art to 1/2 full, then roasted walnut kernels are put in, and the residual gap is filled with the chocolate mousse.
6) And (3) sealing: firstly, sealing the opening of the walnut-shaped shell of the sugar art by using the chocolate mixed with the Aitin sugar prepared in the step 3), then sealing the opening by using the sugar slices decocted in the step 1), and sealing and storing to obtain the sugar art chocolate mousse crispy walnut.
Example 2
The sugar art chocolate mousse crisp walnut is prepared from the following raw materials in parts by weight: 65g of purified water, 290g of sugar-free pure cocoa butter chocolate, 580g of aigrein sugar, 70g of egg white, 40g of egg yolk, 4g of brandy, 380g of light cream and a plurality of walnut kernels.
The manufacturing method of the sugar art chocolate mousse crisp walnut comprises the following specific manufacturing steps:
1) boiling sugar: putting 520g of the aigregat and 65g of purified water into a thickened bottom pot, decocting with medium fire until the temperature of the sugar water is 160 ℃, removing water drops on the pot wall by using wet rags, pouring the sugar water on the non-occupied pad, and cooling for later use.
2) Blowing a sugar art walnut-shaped shell: heating most of the decocted sugar blocks on a sugar art lamp, blowing out a sugar art walnut shape by using an air bag and a walnut mould, and cooling to open the opening as large as possible. A small amount of sugar blocks are reserved for sealing.
3) Preparing a chocolate coating: heating 9g of sugar-free pure cocoa butter chocolate to 45 ℃, adding 12g of aigrein sugar, stirring uniformly to ensure that the aigrein sugar is fully dissolved in the chocolate, then cooling to 26 ℃, then returning to 30 ℃, then pouring into the walnut shell with the sugar art with the thickness of 0.5-1.5mm, and cooling.
4) Preparing a chocolate mousse: 281g of sugar-free pure cocoa butter chocolate is heated to 45 ℃, 48g of the aigretin sugar is added and stirred evenly to ensure that the aigretin sugar is fully dissolved into the chocolate, and then the temperature is reduced to 26 ℃ and then is returned to 30 ℃. Sterilizing 70g of egg white and 40g of egg yolk, respectively foaming at 60 ℃ and mixing with brandy and slightly foamed light cream, uniformly stirring and placing into a piping bag for later use.
5) Backfilling of the chocolate mousse: the chocolate mousse is squeezed into the walnut shape of the candy art to 1/2 full, then roasted walnut kernels are put in, and the residual gap is filled with the chocolate mousse.
6) And (3) sealing: firstly, sealing the opening of the walnut-shaped shell of the sugar art by using the chocolate mixed with the Aitin sugar prepared in the step 3), then sealing the opening by using the sugar slices decocted in the step 1), and sealing and storing to obtain the sugar art chocolate mousse crispy walnut.
Example 3
The sugar art chocolate mousse crisp walnut is prepared from the following raw materials in parts by weight: 35g of purified water, 330g of sugar-free pure cocoa butter chocolate, 530g of aigrein sugar, 100g of egg white, 80g of egg yolk, 6g of kaffir lily wine, 360g of light cream and a plurality of walnut kernels.
The manufacturing method of the sugar art chocolate mousse crisp walnut comprises the following specific manufacturing steps:
1) boiling sugar: putting 480g of aigren sugar and 35g of purified water into a thickened bottom pot, decocting with medium fire until the temperature of the sugar water is 160 ℃, removing water drops on the pot wall by using a wet rag, pouring the sugar water on a non-occupied pad, and cooling for later use.
2) Blowing a sugar art walnut-shaped shell: heating most of the decocted sugar blocks on a sugar art lamp, blowing out a sugar art walnut shape by using an air bag and a walnut mould, and cooling to open the opening as large as possible. A small amount of sugar blocks are reserved for sealing.
3) Preparing a chocolate coating: heating 15g of sugar-free pure cocoa butter chocolate to 45 ℃, adding 6g of aigrein sugar, stirring uniformly to ensure that the aigrein sugar is fully dissolved in the chocolate, then cooling to 26 ℃, then returning to 30 ℃, then pouring into the walnut shell with the sugar art with the thickness of 0.5-1.5mm, and cooling.
4) Preparing a chocolate mousse: 315g of sugar-free pure cocoa butter chocolate is heated to 45 ℃, 44g of the aigretin sugar is added and evenly stirred to ensure that the aigretin sugar is fully dissolved into the chocolate, and then the temperature is reduced to 26 ℃ and then is returned to 30 ℃. Sterilizing 100g egg white and 80g egg yolk, respectively foaming at 60 deg.C, mixing with kaffir lily wine and slightly fermented light butter, stirring, and placing into a bag for use.
5) Backfilling of the chocolate mousse: the chocolate mousse is squeezed into the walnut shape of the candy art to 1/2 full, then roasted walnut kernels are put in, and the residual gap is filled with the chocolate mousse.
6) And (3) sealing: firstly, sealing the opening of the walnut-shaped shell of the sugar art by using the chocolate mixed with the Aitin sugar prepared in the step 3), then sealing the opening by using the sugar slices decocted in the step 1), and sealing and storing to obtain the sugar art chocolate mousse crispy walnut.
Claims (3)
1. The method for preparing the sugar art chocolate mousse crisp walnut is characterized by comprising the following raw materials in parts by weight: 30-70g of purified water, 350g of sugar-free pure cocoa butter chocolate, 520g of Everglucose, 70-100g of egg white, 40-80g of egg yolk, 3-7g of pre-blended wine, 400g of light cream, and a plurality of walnut kernels; the method comprises the steps of boiling the aigrein sugar with purified water, blowing the boiled product into a sugar walnut-shaped shell, mixing and melting sugar-free pure cocoa butter chocolate and aigrein sugar, pouring the mixture into the inner wall of the sugar walnut-shaped shell to form a chocolate coating, preparing chocolate mousse from the sugar-free pure cocoa butter chocolate, the aigrein sugar, egg white and egg yolk, pre-blended wine and light cream, extruding the chocolate mousse into the sugar walnut-shaped shell, putting walnut kernels into the shell, refilling residual gaps in the sugar walnut-shaped shell with the chocolate mousse, finally, sequentially refilling the opening of the sugar walnut-shaped shell with the chocolate coating and the aigrein sugar, sealing and preserving the opening, thus obtaining the sugar chocolate walnut with crisp and fragrant mousse.
2. The method of claim 1, comprising the steps of:
1) boiling sugar: putting 500g of aigrein sugar and 50g of purified water into a thickened bottom pan, decocting with medium fire until the temperature of the sugar water is 160 ℃, removing water drops on the wall of the pan with a wet rag, pouring the sugar water on a non-stick pad, and cooling for later use;
2) blowing a sugar art walnut-shaped shell: heating most of the decocted sugar blocks on a sugar art lamp, blowing a sugar art walnut shape by using an air bag and a walnut mould, and cooling the walnut shape, wherein the opening needs to be opened as large as possible; a small amount of sugar blocks are reserved for sealing;
3) preparing a chocolate coating: heating 12g of sugar-free pure cocoa butter chocolate to 45 ℃, adding 8g of aigrein sugar, uniformly stirring to ensure that the aigrein sugar is fully dissolved into the chocolate, then cooling to 26 ℃, then returning to 30 ℃, then pouring into the walnut shell with the sugar art with the thickness of 0.5-1.5mm, and cooling;
4) preparing a chocolate mousse: heating 300g of sugar-free pure cocoa butter chocolate to 45 ℃, adding 45g of the aimer sugar, uniformly stirring to ensure that the aimer sugar is fully dissolved into the chocolate, then cooling to 26 ℃, and then returning to 30 ℃; sterilizing 90g of egg white and 60g of egg yolk, respectively foaming at 60 ℃ and mixing with pre-blended wine and slightly foamed light cream, uniformly stirring and placing into a piping bag for later use;
5) backfilling of the chocolate mousse: extruding chocolate mousse into the walnut shape of the sugar art to 1/2 full, then putting baked walnut kernels, and filling the residual gap with the chocolate mousse;
6) and (3) sealing: firstly, sealing the opening of the walnut-shaped shell of the sugar art by using the chocolate mixed with the Aitin sugar prepared in the step 3), then sealing the opening by using the sugar slices decocted in the step 1), and sealing and storing to obtain the sugar art chocolate mousse crispy walnut.
3. The method of claim 2, wherein the preconditioned wine used in step 4) is rum, brandy, or kazu.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117801A (en) * | 1994-08-29 | 1996-03-06 | 沈阳市长城食品厂 | Chocolate sweet coated with nut shortbread and production technology thereof |
| CN104256041A (en) * | 2014-10-20 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Making method for chocolate aurum mousse |
| CN105660863A (en) * | 2016-01-25 | 2016-06-15 | 安徽科技学院 | Double-layer steamed milk prepared from Chuzhou chrysanthemums and making method of double-layer steamed milk |
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2017
- 2017-03-29 CN CN201710195814.9A patent/CN106900956B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117801A (en) * | 1994-08-29 | 1996-03-06 | 沈阳市长城食品厂 | Chocolate sweet coated with nut shortbread and production technology thereof |
| CN104256041A (en) * | 2014-10-20 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Making method for chocolate aurum mousse |
| CN105660863A (en) * | 2016-01-25 | 2016-06-15 | 安徽科技学院 | Double-layer steamed milk prepared from Chuzhou chrysanthemums and making method of double-layer steamed milk |
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