CN107691730A - Honey filled product formula and preparation method thereof - Google Patents
Honey filled product formula and preparation method thereof Download PDFInfo
- Publication number
- CN107691730A CN107691730A CN201710990973.8A CN201710990973A CN107691730A CN 107691730 A CN107691730 A CN 107691730A CN 201710990973 A CN201710990973 A CN 201710990973A CN 107691730 A CN107691730 A CN 107691730A
- Authority
- CN
- China
- Prior art keywords
- honey
- cocoa butter
- sour milk
- powder mixture
- filled product
- 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.)
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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
- A23G1/46—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
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of honey filled product formula of field of health care food and preparation method thereof.It is made up of fillings and crust, it is characterised in that：Described fillings is honey, and crust is made up of cocoa butter and sour milk powder, and the ratio of cocoa butter and sour milk powder is 2:1, cocoa butter mixes moulding into crust with sour milk powder, and honey, which is cooled to, to be poured into moulding outer intracutaneous after 10 15 DEG C, honey filled product is formed after sealing.The honey filled product of the present invention uses cold filling technology, will not cause the loss of nutriment in honey, will not also cause the increase of harmful substance hydroxymethylfurfural, product does not add any additive yet, ensure that natural food and security in itself.
Description
Technical field
The present invention relates to a kind of honey filled product formula of field of health care food and preparation method thereof.
Background technology
The sweet dew that honey is the floral nectaries of honeybee collection nectariferous plant or insect excludes, mixes the secretion with its own glandula
Thing, the sweet substance in honeycomb is stored in by fully brewageing.Containing the material that kind more than 180 is different in honey, its mainly into
It is carbohydrate to divide, including monose, disaccharides, oligosaccharide and polysaccharide etc., glucose and fructose in monose account for the 85% ~ 95% of total reducing sugar, this
Also contain several amino acids, sucrose, vitamin, mineral matter, ferment, aromatic substance, pigment, hormone, enzyme and biology in outer honey
Active material etc., nutrition very abundant.Honey to hepatitis, stomach trouble, blood pressure, ephritis, anaemia, duodenal ulcer, it is decubital burst
Ulcer and constipation etc. have certain auxiliary curative effect effect；Also many pharmacological actions, such as antibacterial, improve metabolism, promote to disappear
Change functional rehabilitation, improve physical condition and improve body immunity, removing toxic substances and suppress tumor development, reduce cancer and heart disease
Function.
The manner of packing for the honey being currently known includes filling honey and packed honey, and temperature is all in honey process
60 DEG C will be substantially exceeded, and when processing temperature is more than 60 DEG C, the enzyme in honey can inactivate, hydroxymethyl furfural content increase,
The nutritive value and mouthfeel of honey will be seriously affected.And the packaging and edible way that its tradition is old, it can not gradually meet
The demand of people.
Therefore, for problem above, the present invention uses cold filling technology, with reference to the characteristic of honey, invention it is a kind of new
Food, new technology will not impact to the nutritive value and mouthfeel of honey, and can more easily eat honey.
The content of the invention
To solve the above problems, this novel foodstuff uses the production technology of chocolate cream, with reference to chocolate and honey
Characteristic, using cold filling technology, ensure that the quality of honey is unaffected, while add sour milk powder increase nutritive value of food and mouth
Sense.
The purpose of the present invention is achieved through the following technical solutions：
A kind of honey filled product formula, is made up of fillings and crust, it is characterised in that：Described fillings is honey, crust by
Cocoa butter forms with sour milk powder, and the ratio of cocoa butter and sour milk powder is 2:1, cocoa butter mixes moulding into crust, honeybee with sour milk powder
Honey, which is cooled to, pours into moulding outer intracutaneous, the formation honey filled product after sealing after 10-15 DEG C.
The preparation process of the honey filled product is as follows：
The composition accounting of honey filled product is cocoa butter 47%, sour milk powder 23%, honey 30%, and specific preparation method is：
（1）It is liquid that cocoa butter is melted at a temperature of 40 DEG C.
（2）A sour milk powder ratio addition is added in every two parts of cocoa butters, and is well mixed.
（3）Cocoa butter and Yoghourt powder mixture are refined 24 hours in conche at 40 DEG C of constant temperature.
（4）The temperature of cocoa butter after refining and Yoghourt powder mixture is cooled to 29 DEG C from 40 DEG C, constant temperature half an hour.
（5）The temperature of cocoa butter and Yoghourt powder mixture is cooled to 27 DEG C from 29 DEG C, constant temperature half an hour.
（6）The temperature of cocoa butter and Yoghourt powder mixture is gone back up to 30 DEG C from 27 DEG C, constant temperature half an hour.
（7）Part cocoa butter and Yoghourt powder mixture are poured into mould cool down it is moulding.
（8）11 DEG C of honey is will be cooled to pour into the groove of moulding cocoa butter and Yoghourt powder mixture.
（9）Cooling is sealed with remainder cocoa butter and Yoghourt powder mixture.
（10）Cocoa power sprayed product surface is finally used into green molasses baby's pattern.
Compared with the honey filled product of the present invention sells honey with market, novel foodstuff uses cold filling technology, whole work
Skill is carried out under cryogenic, will not cause the loss of nutriment in honey, will not also cause harmful substance hydroxymethylfurfural
Increase, product do not add any additive yet, ensure that natural food and security in itself.
Embodiment
In order that the production method of this novel foodstuff is more clearly understood, enter to advance to combine wherein a manufacture craft
One step explanation.Specific production method described herein is not used to limit this novel foodstuff only to explain this novel foodstuff.
So that sandwich acacia honey is wherein a product as an example, its primary raw material includes cocoa butter, sour milk powder, acacia honey and can
Can powder, composition accounting is cocoa butter 47%, and sour milk powder 23%, acacia honey 30%, cocoa power is a small amount of.Specifically preparation method is：
（1）It is liquid that cocoa butter is melted at a temperature of 40 DEG C.
（2）A sour milk powder ratio addition is added in every two parts of cocoa butters, and is well mixed.
（3）Cocoa butter and Yoghourt powder mixture are refined 24 hours at 40 DEG C of constant temperature in conche.
（4）The temperature of cocoa butter after refining and Yoghourt powder mixture is cooled to 29 DEG C from 40 DEG C, constant temperature half an hour.
（5）The temperature of cocoa butter and Yoghourt powder mixture is cooled to 27 DEG C from 29 DEG C, constant temperature half an hour.
（6）The temperature of cocoa butter and Yoghourt powder mixture is gone back up to 30 DEG C from 27 DEG C, constant temperature half an hour.
（7）Part cocoa butter and Yoghourt powder mixture are poured into mould cool down it is moulding.
（8）11 DEG C of acacia honey is will be cooled to pour into the groove of moulding cocoa butter and Yoghourt powder mixture.
（9）Cooling is sealed with remainder cocoa butter and Yoghourt powder mixture.
（10）Cocoa power sprayed product surface is finally used into green molasses baby's pattern.
The preferred embodiments of this novel foodstuff are the foregoing is only, it is all new at this not to limit this novel foodstuff
Any change, equivalent substitution and improvement done within the spirit and principle of type food etc., should be included in this novel foodstuff
In protection domain.
Claims (2)
1. a kind of honey filled product formula, is made up of fillings and crust, it is characterised in that：Described fillings is honey, crust
It is made up of cocoa butter and sour milk powder, the ratio of cocoa butter and sour milk powder is 2:1, cocoa butter mixed with sour milk powder it is moulding into crust,
Honey, which is cooled to, pours into moulding outer intracutaneous, the formation honey filled product after sealing after 10-15 DEG C.
A kind of 2. preparation method for being used to prepare the honey filled product described in claim 1, it is characterised in that：The honey
The preparation process of filled product is as follows：
The composition accounting of honey filled product is cocoa butter 47%, sour milk powder 23%, honey 30%, and specific preparation method is：
（1）It is liquid that cocoa butter is melted at a temperature of 40 DEG C；
（2）A sour milk powder ratio addition is added in every two parts of cocoa butters, and is well mixed；
（3）Cocoa butter and Yoghourt powder mixture are refined 24 hours in conche at 40 DEG C of constant temperature；
（4）The temperature of cocoa butter after refining and Yoghourt powder mixture is cooled to 29 DEG C from 40 DEG C, constant temperature half an hour；
（5）The temperature of cocoa butter and Yoghourt powder mixture is cooled to 27 DEG C from 29 DEG C, constant temperature half an hour；
（6）The temperature of cocoa butter and Yoghourt powder mixture is gone back up to 30 DEG C from 27 DEG C, constant temperature half an hour；
（7）Part cocoa butter and Yoghourt powder mixture are poured into mould cool down it is moulding；
（8）11 DEG C of honey is will be cooled to pour into the groove of moulding cocoa butter and Yoghourt powder mixture；
（9）Cooling is sealed with remainder cocoa butter and Yoghourt powder mixture；
（10）Cocoa power sprayed product surface is finally used into green molasses baby's pattern.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710990973.8A CN107691730A (en) | 2017-10-23 | 2017-10-23 | Honey filled product formula and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710990973.8A CN107691730A (en) | 2017-10-23 | 2017-10-23 | Honey filled product formula and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107691730A true CN107691730A (en) | 2018-02-16 |
Family
ID=61181680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710990973.8A Pending CN107691730A (en) | 2017-10-23 | 2017-10-23 | Honey filled product formula and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107691730A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201204912Y (en) * | 2007-11-09 | 2009-03-11 | 杨军 | Pure honey bonbon sweets with filling |
| CN103262930A (en) * | 2013-05-27 | 2013-08-28 | 中国国旅贸易有限责任公司 | Chocolate comprising nano microcrystalline cellulose and preparation method of chocolate |
| CN106070934A (en) * | 2016-06-15 | 2016-11-09 | 杭州乔智合食品有限公司 | A kind of marble chocolate |
| CN106135604A (en) * | 2016-07-06 | 2016-11-23 | 泰兴市东圣食品科技有限公司 | A kind of chocolate containing microbial source polydextrose and preparation method thereof |
-
2017
- 2017-10-23 CN CN201710990973.8A patent/CN107691730A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201204912Y (en) * | 2007-11-09 | 2009-03-11 | 杨军 | Pure honey bonbon sweets with filling |
| CN103262930A (en) * | 2013-05-27 | 2013-08-28 | 中国国旅贸易有限责任公司 | Chocolate comprising nano microcrystalline cellulose and preparation method of chocolate |
| CN106070934A (en) * | 2016-06-15 | 2016-11-09 | 杭州乔智合食品有限公司 | A kind of marble chocolate |
| CN106135604A (en) * | 2016-07-06 | 2016-11-23 | 泰兴市东圣食品科技有限公司 | A kind of chocolate containing microbial source polydextrose and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 曹炜等: "《蜂产品深加工技术》", 30 April 2011, 中国轻工业出版社 * |
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| 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: 20180216 |