CN107647068A - A kind of ginkgo nut chocolate and preparation method thereof - Google Patents
A kind of ginkgo nut chocolate and preparation method thereof Download PDFInfo
- Publication number
- CN107647068A CN107647068A CN201711106991.1A CN201711106991A CN107647068A CN 107647068 A CN107647068 A CN 107647068A CN 201711106991 A CN201711106991 A CN 201711106991A CN 107647068 A CN107647068 A CN 107647068A
- Authority
- CN
- China
- Prior art keywords
- ginkgo nut
- chocolate
- nut
- ginkgo
- temperature
- 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
Links
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 44
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 44
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 241000218628 Ginkgo Species 0.000 title claims description 40
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 53
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 16
- 240000004957 Castanea mollissima Species 0.000 claims abstract description 16
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 16
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 16
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 16
- 240000000147 Torreya grandis Species 0.000 claims abstract description 16
- 235000016410 Torreya grandis Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 16
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 15
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 13
- 238000000465 moulding Methods 0.000 claims abstract description 13
- 210000000582 semen Anatomy 0.000 claims abstract description 13
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 12
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 12
- 238000002844 melting Methods 0.000 claims abstract description 12
- 230000008018 melting Effects 0.000 claims abstract description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 11
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- -1 sucrose ester Chemical class 0.000 claims abstract description 11
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 10
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000010257 thawing Methods 0.000 claims abstract description 9
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000014571 nuts Nutrition 0.000 claims description 4
- 235000019197 fats Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 244000194101 Ginkgo biloba Species 0.000 abstract 4
- 230000000295 complement effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 235000002710 Ilex cornuta Nutrition 0.000 description 3
- 241001310146 Ilex cornuta Species 0.000 description 3
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 3
- 210000004204 blood vessel Anatomy 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- 208000024827 Alzheimer disease Diseases 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- WZVWUSXOVQNGIQ-UHFFFAOYSA-N butane-2,3-dione;2,3-dihydroxybutanedioic acid Chemical compound CC(=O)C(C)=O.OC(=O)C(O)C(O)C(O)=O WZVWUSXOVQNGIQ-UHFFFAOYSA-N 0.000 description 2
- 230000002490 cerebral effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 229910001369 Brass Inorganic materials 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001194 anti-hemostatic effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
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
-
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of ginkgo nut chocolate and preparation method thereof, comprise the following steps：（1）Melt：By cocoa butter, cocoa power, D-sorbite, sucrose ester, stearoyl lactate, diacetyl tartarate monoglyceride stir, mix, be heated to 85 90 DEG C of thawings；（2）Mixing：The materials such as the ginkgo nut for frying, shelling, cut, mixing, Chinese chestnut, Chinese torreya nut, lotus seeds, matrimony vine, Semen sesami nigrum are poured into melting charge, 4min is mixed under the conditions of rotating speed is 20rpm, temperature is 85 DEG C.（3）Moulding；（4）Harden, be stripped, being packaged to be ginkgo nut chocolate.Product entirety nature and flavor prepared by the present invention are gentle, are adapted to general population, and taste is complementary, mixed with melting charge, the ginkgo nut chocolate of formation has good mouthfeel, a peculiar flavour, and product appearance glossiness is good, degree of adhesion is appropriate, and entrance is sweet agreeably sweet, and product brittleness is appropriate.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of ginkgo nut chocolate and preparation method thereof.
Background technology
It using cocoa slurry and cocoa butter as a kind of sweet food made of primary raw material, chocolate is with cocoa system that chocolate, which is,
Product（Cocoa butter, cocoa liquor or cocoa power）The solid food being processed into according to a certain percentage with other food.Chocolate
And the existing product of chocolate has：Dark chocolate bar, white chocolate, milk chocolate, peppermint chocolate, whisky heart chocolate,
Nut chocolate, fresh fruit chocolate, mixing chocolate, companion's gimmick gram force, cartoon chocolate etc..Ginkgo nut have unobstructed blood vessel,
Improve cerebral function, delay the elderly's brain aging, enhancing memory capability, the treatment work(such as senile dementia and cerebral blood supply insufficiency
Effect, the glycosides displayed contained, bitter lactones are to cerebral thrombus, senile dementia, hypertension, high fat of blood, coronary heart disease, artery sclerosis, brain work(
The diseases such as energy decline have special prevention and treatment effect.In addition to this patent product, in the market does not have also and this patent
Identical ginkgo nut chocolate.
The content of the invention
It is an object of the invention to provide a kind of ginkgo nut chocolate and preparation method thereof.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of ginkgo nut chocolate, by weight including following components：Cocoa butter 20%-24%, cocoa power 8%-12%, mountain
Pears sugar alcohol 8%-12%, sucrose ester 2%-4%, stearoyl lactate 1%-3%, diacetyl tartarate monoglyceride 1%-3%, ginkgo nut 20%-
24%th, matrimony vine 7%-9%, Chinese chestnut 6%-8%, Chinese torreya nut 4%-6%, lotus seeds 4%-6%, Semen sesami nigrum 3%-5%.
As preference：Include following components by weight：Cocoa butter 22%, cocoa power 10%, D-sorbite 10%, sucrose
Ester 3%, stearoyl lactate 2%, diacetyl tartarate monoglyceride 2%, ginkgo nut 22%, matrimony vine 8%, Chinese chestnut 7%, Chinese torreya nut 5%, lotus
Son 5%, Semen sesami nigrum 4%.
The present invention also provides a kind of method for preparing above-mentioned ginkgo nut chocolate,（1）Pretreatment：Respectively by ginkgo
Fruit, Chinese chestnut, Chinese torreya nut, lotus seeds fry, shelled, and cut into 0.5-0.7 centimetres of fritter；Matrimony vine, Semen sesami nigrum fry；
（2）Melt：Cocoa butter, cocoa power, D-sorbite, sucrose ester, stearoyl lactate, diacetyl tartarate monoglyceride are stirred
Mix, it is well mixed after, being heated to 85-90 DEG C makes its thawing, obtains melting material；
（3）Mixing：By step（1）Raw material by pretreatment be added to thawing material in, rotating speed be 20rpm, temperature 85-90
It is sufficiently mixed under the conditions of DEG C；
（4）Moulding：Compound is poured into as early as possible under heat-retaining condition moulding is carried out in mould,；
（5）Hardening：Precooling and cooling are carried out successively to the compound of moulding；
（6）The demoulding：Ginkgo nut chocolate after hardening is split away off from mould；
（7）Packaging：Ginkgo nut chocolate will be split away off from mould to be packed through metering.
As preference：The step（5）The operation in middle precooling stage is：Make mixing under the conditions of being 20~30 DEG C in temperature
Material temperature degree is down to consistent with environment temperature；The operation of cooling stage is：Make mixture temperature under the conditions of being 10~15 DEG C in temperature
It is down to consistent with environment temperature.
Beneficial effect possessed by the present invention：
（1）Cocoa butter, cocoa power, D-sorbite, sucrose ester, stearoyl lactate, diacetyl tartarate monoglyceride are stirred
Mix, mix, being heated to 85-90 DEG C of thawing, the melting charge of formation has good adhesive effect, good seasoning effect；
（2）Ginkgo nut is sweet, slightly bitter, mild-natured；Matrimony vine, flat property and sweet taste；It is Chinese chestnut, sweet warm-natured；Chinese torreya nut, sweet, slightly warm in nature；
Lotus seeds, sweet, slightly cool in nature；Semen sesami nigrum, it is sweet mild-natured；Above-mentioned raw materials are gentle in overall nature and flavor, are adapted to general population, and taste is mutual
Mend, mixed with melting charge, the ginkgo nut chocolate of formation has good mouthfeel, peculiar flavour, product appearance glossiness
Good, degree of adhesion is appropriate, and entrance is sweet agreeably sweet, and product brittleness is appropriate；
（3）Due to being using ginkgo nut as primary raw material in the present invention, also Chinese chestnut, Chinese torreya nut, lotus seeds, matrimony vine, Semen sesami nigrum etc. protect
Strong edible materials, the brass class compound in ginkgo nut can maintain blood vessel normal osmotic pressure, mitigate fragility of blood vessels, anti-hemostatic tube is broken
Split and stop blooding；Semen sesami nigrum has the function that filling liver kidney, moisturizing viscera, benefiting energy, fills out brains, and it is anti-to improve hypoferric anemia, resisting stress
Should and the physiological function such as immunological regulation；Matrimony vine have the function that eyeshield improving eyesight, enrich blood, kidney tonifying, three high drop, anti-aging,
Lotus seeds have the function that heat-clearing and fire-reducing, hypotensive, promote sleep, and there is Chinese torreya nut killing insect and eliminating accumulation, moistening lung to control cough, moistening dryness for relaxing bowels
Effect, Chinese chestnut have the function that strengthening spleen and nourishing stomach, hemostasia and detumescence, strengthening the muscles and bones, integrated have comprehensive moisturizing viscera six internal organs
Effect, improve the tonic edibility of ginkgo nut chocolate.
Embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
（1）Pretreatment：Respectively by ginkgo nut, Chinese chestnut, Chinese torreya nut, lotus seeds fry, shell, cut into 0.5-0.7 centimetres of fritter, Chinese holly
Qi, Semen sesami nigrum fry；Above-mentioned each raw material is mixed and mixed；
（2）Melt：By cocoa butter 20%, cocoa power 12%, D-sorbite 11%, sucrose ester 3%, stearoyl lactate 2%, biacetyl
Tartaric acid monoglyceride 1% is stirred, mixed, being heated to 85-90 DEG C of thawing；
（3）Mixing：By materials such as the ginkgo nut 21% mixed, matrimony vine 9%, Chinese chestnut 8%, Chinese torreya nut 6%, lotus seeds 4%, Semen sesami nigrums 3%
Pour into melting charge, 4min is mixed under the conditions of rotating speed is 20rpm, temperature is 85 DEG C；
（4）Moulding：Compound is poured into chocolate mould immediately under melting state（10×3×1.5cm）Middle moulding；
（5）Hardening：There are precooling and two stages of cooling, wherein precooling phase temperature control is at 20~30 DEG C, material temperature degree to be mixed
Cooled down again in temperature between 10~15 DEG C when being down to consistent with environment temperature, material temperature degree to be mixed is down to and environment temperature one
Cause, you can；
（6）The demoulding：Ginkgo nut chocolate after hardening is split away off from mould；
（7）Packaging：Ginkgo nut chocolate will be split away off from mould to be packed through metering.
Embodiment 2
（1）Pretreatment：Respectively by ginkgo nut, Chinese chestnut, Chinese torreya nut, lotus seeds fry, shell, cut into 0.5-0.7 centimetres of fritter, Chinese holly
Qi, Semen sesami nigrum fry；
（2）Melt：By cocoa butter 22%, cocoa power 10%, D-sorbite 10%, sucrose ester 3%, stearoyl lactate 2%, biacetyl
Tartaric acid monoglyceride 2% is stirred, mixed, being heated to 85-90 DEG C of thawing；
（3）Mixing：By materials such as the ginkgo nut 22% mixed, matrimony vine 8%, Chinese chestnut 7%, Chinese torreya nut 5%, lotus seeds 5%, Semen sesami nigrums 4%
Pour into melting charge, 4min is mixed under the conditions of rotating speed is 20rpm, temperature is 85 DEG C.
（4）Moulding：Compound is poured into chocolate mould immediately under melting state（10×3×1.5cm）Middle moulding.
（5）Hardening：There are precooling and two stages of cooling, wherein precooling phase temperature control is at 20~30 DEG C, material to be mixed
Cooled down again in temperature between 10~15 DEG C when temperature is down to consistent with environment temperature, material temperature degree to be mixed is down to and environment temperature
Unanimously, you can；
（6）The demoulding：Ginkgo nut chocolate after hardening is split away off from mould；
（7）Packaging：Ginkgo nut chocolate will be split away off from mould to be packed through metering.
Embodiment 3
（1）Pretreatment：Respectively by ginkgo nut, Chinese chestnut, Chinese torreya nut, lotus seeds fry, shell, cut into 0.5-0.7 centimetres of fritter, Chinese holly
Qi, Semen sesami nigrum fry；
（2）Melt：By cocoa butter 24%, cocoa power 8%, D-sorbite 8%, sucrose ester 1%, stearoyl lactate 3%, biacetyl wine
Stone acid monoglyceride 3% is stirred, mixed, being heated to 85-90 DEG C of thawing；
（3）Mixing：By materials such as the ginkgo nut 24% mixed, matrimony vine 7%, Chinese chestnut 6%, Chinese torreya nut 4%, lotus seeds 6%, Semen sesami nigrums 5%
Pour into melting charge, 4min is mixed under the conditions of rotating speed is 20rpm, temperature is 85 DEG C.
（4）Moulding：Compound is poured into chocolate mould immediately under melting state（10×3×1.5cm）Middle moulding.
（5）Hardening：There are precooling and two stages of cooling, wherein precooling phase temperature control is at 20~30 DEG C, material to be mixed
Cooled down again in temperature between 10~15 DEG C when temperature is down to consistent with environment temperature, material temperature degree to be mixed is down to and environment temperature
Unanimously, you can；
（6）The demoulding：Ginkgo nut chocolate after hardening is split away off from mould；
（7）Packaging：Ginkgo nut chocolate will be split away off from mould to be packed through metering.
Ginkgo nut chocolate color and luster prepared by the present invention is black, and flavor is naturally pure, has ginkgo nut and can
Can the dual flavor of fat, there is tasty crisp brittleness.
Compare three kinds of embodiments, the effect of embodiment two is best, and embodiment 1 is secondly.
It should be appreciated that the part that this specification does not elaborate belongs to prior art.
It should be appreciated that the above-mentioned description for preferred embodiment is more detailed, therefore can not be considered to the present invention
The limitation of scope of patent protection, one of ordinary skill in the art, will not departing from right of the present invention under the enlightenment of the present invention
Ask under protected ambit, replacement or deformation can also be made, each fallen within protection scope of the present invention, it is of the invention
Scope, which is claimed, to be determined by the appended claims.
Claims (4)
- A kind of 1. ginkgo nut chocolate, it is characterised in that:Include following components by weight：Cocoa butter 20%-24%, can Can powder 8%-12%, D-sorbite 8%-12%, sucrose ester 2%-4%, stearoyl lactate 1%-3%, diacetyl tartarate monoglyceride 1%- 3%th, ginkgo nut 20%-24%, matrimony vine 7%-9%, Chinese chestnut 6%-8%, Chinese torreya nut 4%-6%, lotus seeds 4%-6%, Semen sesami nigrum 3%-5%.
- 2. ginkgo nut chocolate as claimed in claim 1, it is characterised in that:Include following components by weight：Cocoa Fat 22%, cocoa power 10%, D-sorbite 10%, sucrose ester 3%, stearoyl lactate 2%, diacetyl tartarate monoglyceride 2%, ginkgo Fruit 22%, matrimony vine 8%, Chinese chestnut 7%, Chinese torreya nut 5%, lotus seeds 5%, Semen sesami nigrum 4%.
- A kind of 3. method for preparing ginkgo nut chocolate as claimed in claim 1, it is characterised in that:（1）Pretreatment： Respectively by ginkgo nut, Chinese chestnut, Chinese torreya nut, lotus seeds fry, shell, cut into 0.5-0.7 centimetres of fritter；Matrimony vine, Semen sesami nigrum fry；（2）Melt：Cocoa butter, cocoa power, D-sorbite, sucrose ester, stearoyl lactate, diacetyl tartarate monoglyceride are stirred Mix, it is well mixed after, being heated to 85-90 DEG C makes its thawing, obtains melting material；（3）Mixing：By step（1）Raw material by pretreatment be added to thawing material in, rotating speed be 20rpm, temperature 85-90 It is sufficiently mixed under the conditions of DEG C；（4）Moulding：Compound is poured into as early as possible moulding is carried out in mould；（5）Hardening：Precooling and cooling are carried out successively to the compound of moulding；（6）The demoulding：Ginkgo nut chocolate after hardening is split away off from mould；（7）Packaging：Ginkgo nut chocolate will be split away off from mould to be packed through metering.
- 4. preparation method as claimed in claim 3, it is characterised in that：The step（5）The operation in middle precooling stage is：In temperature Spend consistent with environment temperature to be down to mixture temperature under the conditions of 20~30 DEG C；The operation of cooling stage is：It is 10 in temperature Mixture temperature is down under the conditions of~15 DEG C consistent with environment temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711106991.1A CN107647068A (en) | 2017-11-10 | 2017-11-10 | A kind of ginkgo nut chocolate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711106991.1A CN107647068A (en) | 2017-11-10 | 2017-11-10 | A kind of ginkgo nut chocolate and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107647068A true CN107647068A (en) | 2018-02-02 |
Family
ID=61121135
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711106991.1A Pending CN107647068A (en) | 2017-11-10 | 2017-11-10 | A kind of ginkgo nut chocolate and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107647068A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138376A (en) * | 2007-08-16 | 2008-03-12 | 浙江大学 | Cereal/stone fruit chocolate preparation method |
| CN102835534A (en) * | 2012-09-22 | 2012-12-26 | 徐州绿之野生物食品有限公司 | Preparation method of compound ginseng and black ginkgo nut filled chocolate |
| CN103609806A (en) * | 2013-11-21 | 2014-03-05 | 武汉市普泽天食品有限公司 | Lotus root, rhizoma dioscoreae and pueraria lobata chocolate and preparation method |
| CN104798971A (en) * | 2015-04-13 | 2015-07-29 | 华南理工大学 | Donkey-hide gelatin chocolate and preparation method thereof |
| CN105660963A (en) * | 2016-03-23 | 2016-06-15 | 临沂真源观光农业科技有限公司 | Filbert-flavored filled chocolate and processing method thereof |
-
2017
- 2017-11-10 CN CN201711106991.1A patent/CN107647068A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138376A (en) * | 2007-08-16 | 2008-03-12 | 浙江大学 | Cereal/stone fruit chocolate preparation method |
| CN102835534A (en) * | 2012-09-22 | 2012-12-26 | 徐州绿之野生物食品有限公司 | Preparation method of compound ginseng and black ginkgo nut filled chocolate |
| CN103609806A (en) * | 2013-11-21 | 2014-03-05 | 武汉市普泽天食品有限公司 | Lotus root, rhizoma dioscoreae and pueraria lobata chocolate and preparation method |
| CN104798971A (en) * | 2015-04-13 | 2015-07-29 | 华南理工大学 | Donkey-hide gelatin chocolate and preparation method thereof |
| CN105660963A (en) * | 2016-03-23 | 2016-06-15 | 临沂真源观光农业科技有限公司 | Filbert-flavored filled chocolate and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6376002B1 (en) | Method for preparation of mulberry leaf powder and ice cream containing thereof | |
| CN108112764A (en) | A kind of Xylitol hard candy and preparation method thereof | |
| CN111493112A (en) | Slow-digestion biscuit containing okra seed procyanidine and preparation method thereof | |
| JP2007167056A (en) | Method for producing pearl jelly | |
| CN104738275A (en) | Chocolate cream with yellow wine aroma and making method for chocolate cream | |
| CN104862175A (en) | Health pomegranate wine and preparation method thereof | |
| CN112106873A (en) | Chocolate coating machine product and preparation method thereof | |
| CN102308901A (en) | Fruit-vegetable ice cream and preparation method thereof | |
| CN107647068A (en) | A kind of ginkgo nut chocolate and preparation method thereof | |
| KR100891690B1 (en) | Preparing Method of Chocolates Using Lotus | |
| CN106578315A (en) | Sandwiched soft candy and preparation method thereof | |
| CN1038980C (en) | Haw cream sugar series food and its making technology | |
| CN105918605A (en) | Cinnamon and pumpkin ice lollies and preparation method thereof | |
| RU2391855C2 (en) | Kneaded combined candies production method (versions) | |
| CN110692790A (en) | Chinese prickly ash flavor sandwich chocolate and preparation method thereof | |
| CN109619137A (en) | A kind of sea-buckthorn mousse cake and preparation method thereof | |
| KR102503974B1 (en) | Manufacturing method for chocolate comprising wasabi | |
| CN104365866B (en) | Chocolate frosting curdled milk and its production method | |
| CN107897263A (en) | A kind of beautifying face and moistering lotion jujube cake | |
| RU2750263C1 (en) | Chocolate product | |
| CN110403165A (en) | Fruit juice honey and preparation method thereof | |
| CN106666061A (en) | Watermelon and durian ice cream bar and preparation method thereof | |
| CN102138616A (en) | Rice wine candy | |
| CN111838393A (en) | Fruitless medlar bud tea ice cream and preparation process thereof | |
| KR20160120242A (en) | Chocolate and candy containing extract of garcinia cambogia and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180202 |