CN108402434A - 一种巧克力阿胶糕及其制备方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域,特别公开了一种巧克力阿胶糕及其制备方法。该巧克力阿胶糕,其特征在于:包括外层包裹巧克力浆的阿胶糕,所述巧克力浆由可可脂、脱脂奶粉、可可液块、磷脂和冰糖混合制成;所述阿胶糕由阿胶、绍酒、冰糖、核桃、巴旦木、腰果、碧根果、黑芝麻、花生、瓜子仁、蔓越莓干、蓝莓干、葡萄干和红枣干混合制成。本发明打破了传统阿胶糕的生产模式,采用巧克力涂抹式将阿胶糕进行包裹,避免了储存过程阿胶糕中的坚果被氧化的问题,大大延长了阿胶糕的货架保质期。
Description
(一)技术领域
本发明涉及食品加工技术领域,特别涉及一种巧克力阿胶糕及其制备方法。
(二)背景技术
传统阿胶糕是以黄酒、阿胶、核桃、枣、黑芝麻为主要原料熬制而成。传统阿胶糕具有驴皮的腥臭味,而添加坚果、果脯可以提高阿胶糕的香气,改善口感,但是由于坚果暴露在空气中极容易被氧化产生哈喇味,缩短了阿胶糕的保质期。
(三)发明内容
本发明为了弥补现有技术的不足,提供了一种制备简单、功能性强、不易氧化、保质期长的巧克力阿胶糕及其制备方法。
本发明是通过如下技术方案实现的:
一种巧克力阿胶糕,其特征在于:包括外层包裹巧克力浆的阿胶糕,所述巧克力浆由3-8份可可脂、5-20份脱脂奶粉、2-6份可可液块、1-5份磷脂和5-15份冰糖混合制成;所述阿胶糕由以下重量份数的原料混合制成:阿胶15-40份、绍酒80-160份、冰糖5-45份、核桃20-60份、巴旦木10-30份、腰果5-20份、碧根果5-20份、黑芝麻40-80份、花生5-20份、瓜子仁5-20份、蔓越莓干5-20份、蓝莓干10-40份、葡萄干5-20份、红枣干10-40份。
本发明在传统阿胶糕的基础上,添加了巴旦木、腰果、碧根果、瓜子等坚果,有助于补脑健脑、降低胆固醇、保护心血管,除此之外添加了蔓越莓干、蓝莓干等果脯,在改善阿胶糕口感的同时,具有保护泌尿系统、保护视力、预防心血管疾病的功效。另外,阿胶糕采用巧克力浆进行涂抹包裹,改善了阿胶糕口感的同时,防止了阿胶糕中的坚果在长期储存中被氧化,延长了阿胶糕的保质期。
其优选的是:
所述巧克力浆由5份可可脂、12份脱脂奶粉、4份可可液块、3份磷脂和10份冰糖混合制成。
所述阿胶糕由以下重量份数的原料混合制成:阿胶30份、绍酒120份、冰糖25份、核桃40份、巴旦木20份、腰果12份、碧根果12份、黑芝麻60份、花生12份、瓜子仁12份、蔓越莓干12份、蓝莓干25份、葡萄干12份、红枣干25份。
上述巧克力阿胶糕的制备方法,包括如下步骤:
(1)将冰糖预粉碎后,和可可脂、脱脂奶粉、可可液块和磷脂共同置于40-55℃的水浴中融化并搅拌均匀,得到巧克力浆,保温备用;
(2)将花生、黑芝麻和核桃置于烤箱中烤制,同时将巴旦木、腰果及碧根果破碎;
(3)将阿胶粉碎至100-150目,冰糖粉碎至80-100目,在锅内加入绍酒,并加入冰糖搅拌至溶化,后加火煮至沸腾,加入阿胶粉同向搅拌至溶解,再煮至挂旗状态;
(4)将红枣干、蓝莓干、蔓越莓干、葡萄干加入锅中熬煮,搅拌均匀后加入其它原料,充分搅拌得阿胶糕;
(5)将阿胶糕倒入预先涂抹植物油的模具中,用铲子产品,并不断压实,之后放入冷库中冷却8-10h;
(6)将阿胶糕切片,之后在阿胶糕表面涂抹巧克力浆,冷冻后包装即得产品。
本发明的更优技术方案为:
步骤(1)中,巧克力浆的相对密度为1.35-1.82,于28-35℃下保温备用。
步骤(2)中,设置烤箱上下层温度为140-160℃,花生烤15-18min,黑芝麻烤8-10min,核桃烤16-20min;同时将巴旦木、腰果及碧根果轻微破碎。
步骤(4)中,将红枣干、蓝莓干、蔓越莓干、葡萄干加入锅中熬煮5min。
步骤(5)中,阿胶糕的含水量为10-15%。
步骤(6)中,将表秒涂抹有巧克力浆的阿胶糕置于5℃的冷库中冷冻30min。
本发明打破了传统阿胶糕的生产模式,采用巧克力涂抹式将阿胶糕进行包裹,避免了储存过程阿胶糕中的坚果被氧化的问题,大大延长了阿胶糕的货架保质期,同时巧克力浓郁的香气改善了阿胶糕的口感,配方还中添加了其他坚果和果脯,有健脑、保护心血管、防止泌尿系统感染等作用,产品制备简单,功能性强。
(四)具体实施方式
实施例1:
本实施例的巧克力阿胶糕,采用以下原料制成:
阿胶25份,绍酒120份,冰糖40份,核桃40份,巴旦木20份,腰果10份,碧根果10份,黑芝麻50份,花生5份,瓜子仁5份,蔓越莓干10份,蓝莓干10份,葡萄干5份,红枣干25份,可可脂5份,脱脂奶粉10份,可可液块3份,磷脂2份。
本实施例的巧克力阿胶糕的制备过程包括:
(1)制做巧克力浆:将8份冰糖预粉碎,并和可可脂、脱脂奶粉、可可液块及磷脂在40℃的水浴中融化并搅拌均匀,待巧克力浆密度达到1.5g/cm3,保持温度在30℃;
(2)坚果预处理:设置好烤箱上下层温度150℃,花生烤15min;黑芝麻烤8min;核桃烤16min;将巴旦木、腰果及碧根果进行轻微破碎,以便提高阿胶糕整体的香味;
(3)化胶:将阿胶粉碎至100目,剩余冰糖粉碎至80目,在预煮的锅中加入绍酒,并加入冰糖充分搅拌使其溶化,后加火煮制至沸腾,加入阿胶粉,并沿一个方向搅拌,使其溶解,煮制“挂旗”;
(4)混料:将红枣干、葡萄干、蔓越莓干、蓝莓干加入锅中进行熬煮5min,搅拌均匀后加入所有坚果,充分搅拌得阿胶糕;
(5)冷却:在模具中预先抹上植物油,将阿胶糕出锅倒入模具中,用铲子整平,并不断压实,排除其中的空气后放入冷库中冷却8h,待阿胶糕的含水量达到15%;
(6)切片:采用自动切割设备将阿胶糕的表面切除,并将剩余部分按照40*30*7mm尺寸切割;
(7)巧克力涂布:将巧克力浆均匀涂抹在阿胶糕表面;
(8)冷凝包装:将涂抹巧克力浆的阿胶糕放入5℃的冷库中30min,待巧克力冷却凝固,包装即可。
实施例2:
本实施例的巧克力阿胶糕,采用以下原料制成:
阿胶30份,绍酒100份,冰糖45份,核桃30份,巴旦木20份,腰果15份,碧根果15份,黑芝麻40份,花生10份,瓜子仁10份,蔓越莓干15份,蓝莓干15份,葡萄干10份,红枣30份,可可脂8份,脱脂奶粉15份,可可液块5份,磷脂3份;
本实施例的巧克力阿胶糕的制备过程包括:
(1)制做巧克力浆:将10份冰糖预粉碎,并和可可脂、脱脂奶粉、可可液块及磷脂在40℃的水浴中融化并搅拌均匀,待巧克力浆密度达到1.8g/cm3,保持温度在30℃;
(2)坚果预处理:设置好烤箱上下层温度150℃,花生烤15min;黑芝麻烤8min;核桃烤16min;将巴旦木、腰果及碧根果进行轻微破碎,以便提高阿胶糕整体的香味;
(3)化胶:将阿胶粉碎至100目,冰糖粉碎至80目,在预煮的锅中加入绍酒,并加入冰糖充分搅拌使其溶化,后加火煮制至沸腾,加入阿胶粉,并沿一个方向搅拌,使其溶解,煮制“挂旗”;
(4)混料:将红枣干、葡萄干、蔓越莓干、蓝莓干加入锅中进行熬煮5min,搅拌均匀后加入所有坚果,充分搅拌得阿胶糕;
(5)冷却:在模具中预先抹上植物油,将阿胶糕出锅倒入模具中,用铲子整平,并不断压实,排除其中的空气后放入冷库中冷却8h,待阿胶糕的含水量达到15%;
(6)切片:采用自动切割设备将阿胶糕的表面切除,并将剩余部分按照40*30*7mm尺寸切割;
(7)巧克力涂布:将巧克力浆均匀涂抹在阿胶糕表面;
(8)冷凝包装:将涂抹巧克力浆的阿胶糕放入5℃的冷库中30min,待巧克力冷却凝固,包装即可。
实施例3:
本实施的巧克力阿胶糕,采用以下原料制成:
阿胶15份,绍酒80份,冰糖20份,核桃20份,巴旦木10份,腰果5份,碧根果5份,黑芝麻40份,花生5份,瓜子仁5份,蔓越莓干5份,蓝莓干10份,葡萄干5份,红枣干10份,可可脂3份,脱脂奶粉5份,可可液块2份,磷脂1份。
本实施例巧克力阿胶糕的制备方法如实施例1,区别是步骤(1)中,冰糖的用量为5份。
实施例4:
本实施的巧克力阿胶糕,采用以下原料制成:
阿胶40份,绍酒160份,冰糖50份,核桃60份,巴旦木30份,腰果20份,碧根果20份,黑芝麻80份,花生20份,瓜子仁20份,蔓越莓干20份,蓝莓干40份,葡萄干20份,红枣干40份,可可脂8份,脱脂奶粉20份,可可液块6份,磷脂5份。
本实施例巧克力阿胶糕的制备方法如实施例1,区别是步骤(1)中,冰糖的用量为15份。
Claims (9)
1.一种巧克力阿胶糕,其特征在于:包括外层包裹巧克力浆的阿胶糕,所述巧克力浆由3-8份可可脂、5-20份脱脂奶粉、2-6份可可液块、1-5份磷脂和5-15份冰糖混合制成;所述阿胶糕由以下重量份数的原料混合制成:阿胶15-40份、绍酒80-160份、冰糖5-45份、核桃20-60份、巴旦木10-30份、腰果5-20份、碧根果5-20份、黑芝麻40-80份、花生5-20份、瓜子仁5-20份、蔓越莓干5-20份、蓝莓干10-40份、葡萄干5-20份、红枣干10-40份。
2.根据权利要求1所述的巧克力阿胶糕,其特征在于:所述巧克力浆由5份可可脂、12份脱脂奶粉、4份可可液块、3份磷脂和10份冰糖混合制成。
3.根据权利要求1所述的巧克力阿胶糕,其特征在于:所述阿胶糕由以下重量份数的原料混合制成:阿胶30份、绍酒120份、冰糖25份、核桃40份、巴旦木20份、腰果12份、碧根果12份、黑芝麻60份、花生12份、瓜子仁12份、蔓越莓干12份、蓝莓干25份、葡萄干12份、红枣干25份。
4.根据权利要求1所述的巧克力阿胶糕的制备方法,其特征为,包括如下步骤:(1)将冰糖预粉碎后,和可可脂、脱脂奶粉、可可液块和磷脂共同置于40-55℃的水浴中融化并搅拌均匀,得到巧克力浆,保温备用;(2)将花生、黑芝麻和核桃置于烤箱中烤制,同时将巴旦木、腰果及碧根果破碎;(3)将阿胶粉碎至100-150目,冰糖粉碎至80-100目,在锅内加入绍酒,并加入冰糖搅拌至溶化,后加火煮至沸腾,加入阿胶粉同向搅拌至溶解,再煮至挂旗状态;(4)将红枣干、蓝莓干、蔓越莓干、葡萄干加入锅中熬煮,搅拌均匀后加入其它原料,充分搅拌得阿胶糕;(5)将阿胶糕倒入预先涂抹植物油的模具中,用铲子产品,并不断压实,之后放入冷库中冷却8-10h;(6)将阿胶糕切片,之后在阿胶糕表面涂抹巧克力浆,冷冻后包装即得产品。
5.根据权利要求4所述的巧克力阿胶糕的制备方法,其特征在于:步骤(1)中,巧克力浆的相对密度为1.35-1.82,于28-35℃下保温备用。
6.根据权利要求4所述的巧克力阿胶糕的制备方法,其特征在于:步骤(2)中,设置烤箱上下层温度为140-160℃,花生烤15-18min,黑芝麻烤8-10min,核桃烤16-20min;同时将巴旦木、腰果及碧根果轻微破碎。
7.根据权利要求4所述的巧克力阿胶糕的制备方法,其特征在于:步骤(4)中,将红枣干、蓝莓干、蔓越莓干、葡萄干加入锅中熬煮5min。
8.根据权利要求4所述的巧克力阿胶糕的制备方法,其特征在于:步骤(5)中,阿胶糕的含水量为10-15%。
9.根据权利要求4所述的巧克力阿胶糕的制备方法,其特征在于:步骤(6)中,将表秒涂抹有巧克力浆的阿胶糕置于5℃的冷库中冷冻30min。
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CN111011837A (zh) * | 2019-12-02 | 2020-04-17 | 东阿阿胶股份有限公司 | 一种阿胶制品组合物、阿胶珠制品及其制备方法 |
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