CN108497143A - A kind of pomegranate whisky heart chocolate and preparation method thereof - Google Patents
A kind of pomegranate whisky heart chocolate and preparation method thereof Download PDFInfo
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- CN108497143A CN108497143A CN201810215566.4A CN201810215566A CN108497143A CN 108497143 A CN108497143 A CN 108497143A CN 201810215566 A CN201810215566 A CN 201810215566A CN 108497143 A CN108497143 A CN 108497143A
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- pomegranate
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- chocolate
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- saccharomycete
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 65
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
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- 239000008279 sol Substances 0.000 description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
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- BHHGXPLMPWCGHP-UHFFFAOYSA-N Phenethylamine Chemical compound NCCC1=CC=CC=C1 BHHGXPLMPWCGHP-UHFFFAOYSA-N 0.000 description 1
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
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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
- A23G1/42—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
- A23G1/50—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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A kind of pomegranate whisky heart chocolate of present invention offer and preparation method thereof, which includes major ingredient and auxiliary material；The major ingredient includes：It is wine, food grade alcohol, the chocolate bar being prepared by sealing and fermenting after basic raw material inoculated plant Bacillus acidi lactici and saccharomycete or lactobacillus acidophilus and saccharomycete with pomegranate.Pomegranate whisky heart chocolate produced by the invention, it is made a change in the processing technology of traditional whisky heart chocolate, by using full pomegranate as fermentation raw material, the pomegranate wine that a variety of leavening co-fermentations such as lactobacillus plantarum are produced is as the wine heart, compared to using high wine as the chocolate of the wine heart, pomegranate whisky heart chocolate can be adapted for wider crowd on the market.
Description
Technical field
The present invention relates to food and its manufacture fields, and in particular to a kind of pomegranate whisky heart chocolate and preparation method thereof.
Background technology
It is substantially high wine currently as whisky heart chocolate core material, such as external Rum, Kirsh etc.,
There are domestic five-Grain Liquor, Maotai etc..Current whisky heart chocolate due to processing method have high temperature, destructible nutrition at
Point；On the other hand, since sweet taste is excessive, the mouthfeel that has been unable to get.
Invention content
It is an object of the invention to solve the problems of the above-mentioned prior art, provide a kind of pomegranate whisky heart chocolate and its
Preparation method.
A kind of pomegranate whisky heart chocolate, raw material include major ingredient and auxiliary material；
The major ingredient includes：With pomegranate be basic raw material inoculated plant Bacillus acidi lactici and saccharomycete or lactobacillus acidophilus and
Wine, food grade alcohol, the chocolate bar being prepared by sealing and fermenting after saccharomycete.
Further, pomegranate whisky heart chocolate as described above, described with pomegranate is basic raw material inoculated plant lactic acid bar
Include by the wine that sealing and fermenting is prepared after bacterium and saccharomycete or lactobacillus acidophilus and saccharomycete：
The full pomegranate fermented wine being prepared after lactobacillus plantarum and saccharomycetes to make fermentation using fresh pomegranate；Or
The full pomegranate fermented wine being prepared after lactobacillus acidophilus and saccharomycetes to make fermentation using fresh pomegranate；Or
The more odor types being prepared after lactobacillus plantarum and saccharomycetes to make fermentation using peeling pomegranate, grape and cherry
Fruit wine；Or
The more odor type fruits being prepared after lactobacillus acidophilus and saccharomycetes to make fermentation using peeling pomegranate, grape and cherry
Wine；Or
It is mixed with water using concentrated granada juice and is made after lactobacillus plantarum and saccharomycetes to make fermentation after being restored to juice of my pomegranate
Standby obtained pomegranate wine；Or
It is mixed with water using concentrated granada juice and is prepared after lactobacillus acidophilus and saccharomycetes to make fermentation after being restored to juice of my pomegranate
Obtained pomegranate wine.
Further, pomegranate whisky heart chocolate as described above after inoculation, before fermentation, sugared content is adjusted by syrup
It is sealed fermentation again afterwards.
Further, pomegranate whisky heart chocolate as described above, the auxiliary material are starch and flour or sol solutions and mountain
Potassium sorbate；
The sol solutions are 23 according to mass ratio by white granulated sugar, konjac glucomannan, carragheen, agar:4:2:1 ratio mixing and
At.
A method of pomegranate whisky heart chocolate is prepared, is included the following steps：
Step 1：It is basic raw material inoculated plant Bacillus acidi lactici and saccharomycete or lactobacillus acidophilus and ferment to prepare with pomegranate
Female bacterium passes through the wine that sealing and fermenting is prepared；
Step 2：Injection molding, crystallization, film postcooling, packaging after the wine that step 1 is prepared is mixed with auxiliary material, most
Product of the present invention is prepared eventually.
Further, method as described above, the step 1 include：
It by the cleaning of fresh pomegranate, shreds, after sterilizing, on it inoculated plant Bacillus acidi lactici and saccharomycete or inoculation acidophilus
After lactobacillus and saccharomycete, sugared content is adjusted using addition syrup, finally passes through the full pomegranate wine that sealing and fermenting is prepared；
Inoculated plant Bacillus acidi lactici and saccharomycete or inoculation on it after either mixing peeling pomegranate, grape with cherry
After lactobacillus acidophilus and saccharomycete, sugared content, the more odor type fruit wine being finally prepared are adjusted using addition syrup；
Or after concentrated granada juice is mixed with water prepare be restored to after juice of my pomegranate inoculated plant Bacillus acidi lactici on it and
After saccharomycete or inoculating lactobacillus acidophilus and saccharomycete, sugared content, the stone being finally prepared are adjusted using addition syrup
Pomegranate wine.
Further, method as described above, the auxiliary material are starch and flour or sol solutions and potassium sorbate；
When auxiliary material is starch and flour, the step 2 includes：
The preparation of flour mould；By starch and flour according to 3:10 ratio mixing is simultaneously put into 35 DEG C of insulating boxs bakings for 24 hours, uses
Print making is at required shape；
Injection molding, crystallization：By pomegranate wine and edible alcohol according to 2:Injection molding is carried out after syrup is added after the mixing of 1 mass ratio,
Make the starch for covering last layer about 8cm thickness at the top of it in surface starch dusting after the completion of injection molding, stands and preserve under 35 DEG C of constant temperatures
Mold makes its natural cooling and crystallizes；
After it is crystallized successfully, the powder on brilliant shell surface is brushed off, after being then completely submerged in chocolate mass immediately
It pulls out, is positioned on paraffin paper dry；
Cooling, packaging：Chocolate after drying is placed in 4 DEG C of storage boxs, cooling take out afterwards for 24 hours is packed；
When auxiliary material is sol solutions and potassium sorbate, the step 2 includes：
By white granulated sugar, konjac glucomannan, carragheen, agar according to mass ratio be 25:4:2:1 ratio is uniformly mixed, be added with
White Sugar Quality ratio is 1:5 water, boils 10min, obtains sol solutions；
Above-mentioned colloidal sol is cooled to 70 DEG C, be added its mass percent be 60% mixing wine, 15% chocolate bar,
0.07% potassium sorbate, which is mixed evenly, is filled into molten state jelly；The mixing wine presses 2 by pomegranate wine and edible alcohol:
1 ratio mixes；
Molten state jelly is poured into according to mold capacity dress in jelly container, is stood in 4 DEG C of places of being protected from light cooling until fruit
Jelly forms definite shape；
Jelly crystalline substance shell is immersed in chocolate mass and is slowly pulled out, is immediately placed in 4 DEG C of hutch, be positioned on paraffin paper at
Type；
Jelly is stood and is packed with 4 DEG C of storages, cooling take out afterwards for 24 hours.
The present invention by with full pomegranate fermented wine substitute whisky heart chocolate, improve the fresh scent of whisky heart chocolate, from
And alleviate chocolate it is excessively sweet and generate sense of discomfort, supplement various nutrients, provide energy for human body.
Pomegranate has the softening blood that promotes the production of body fluid to quench thirst rich in multivitamins and mineral trace elements such as VB1, VB2, VE
Pipe reduces the effect of blood glucose, blood fat and anti-aging, has certain curative effect for cough and senile chronic bronchitis.It is black skilful
There is several functions composition such as flavonoids, phenyl ethylamine etc., suitable eat can help to reduce blood pressure, anti-hemostatic tube in gram force
Hardening, regains one's strength of body, energy is provided for human body, alleviate the stress of people.
The advantageous effects of the present invention：
(1) pomegranate whisky heart chocolate produced by the invention, makes a change in the processing technology of traditional whisky heart chocolate, leads to
Cross and use full pomegranate as fermentation raw material, the pomegranate wine that a variety of leavening co-fermentations such as lactobacillus plantarum are produced as the wine heart,
Compared to using high wine as the chocolate of the wine heart, pomegranate whisky heart chocolate can be adapted for wider crowd on the market.
(2) present invention contains abundant vitamin, minerals, amino acid and polyphenol compound.Full pomegranate was fermented
Journey can obtain polyphenol compound, vitamin, minerals and the amino acid of rich content, and mineral, which has, prevents height
The effect of blood pressure and artery sclerosis；Amino acid provides exogenous supplement for human body, is conducive to promote human amino acid's metabolism, and
There is prevention effect to cardiovascular and cerebrovascular disease；The vitamin V of high-contentC、VB1、VB2、VEWith anti-oxidant, delay body aging, increases
The functions such as strong human immunity.Chocolate can provide energy as the exogenous supplement of human body with the brilliant shell of sugar for human body, stimulate
The nerve of people brings pleasant impression to people.
(3) present invention covers the flavor for the pomegranate wine that some are bitter originally using the strong fragrance of chocolate, and passes through stone
The unique pure and fresh mouthfeel of pomegranate wine improves the originally excessively sweet mouthfeel of chocolate and sugar-coat so that finally obtained pomegranate wine
Heart chocolate taste is agreeably sweet.
(4) present invention uses full pomegranate zymotechnique, granatum chopping of fully having fermented, the mixing of pomegranate flesh and pomegranate seed
Object avoids the loss of active constituent and functional materials in pomegranate fermented beverage.By this technique, full pomegranate hair is improved
DPPH free radical scavenging activities, the content of total phenol, ascorbic content, anthocyanin contain in ferment drink amount, soluble solid
Content.By composite fermentation technique, the total phenol content in pomegranate fermented wine is maintained at higher level, antioxygenic property be maintained at compared with
High level.
Specific implementation mode
To make the object, technical solutions and advantages of the present invention clearer, the technical solution below in the present invention carries out clear
Chu is fully described by, it is clear that described embodiments are some of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other without creative efforts
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1
A kind of pomegranate whisky heart chocolate is made of following raw material：Pomegranate wine, starch, flour, food grade alcohol, syrup, ingeniously
Gram force block.
Preparation method includes the following steps：
(1) selection of raw material：Select ninety percent it is ripe more than, no disease and pests harm, without go mouldy, without rotten fresh pomegranate；Pure white sand
Sugar, clean fresh chocolate brick.
(2) it cleans, shred, sterilizing：Fresh pomegranate is cleaned, is shredded granatum with knife, pomegranate flesh and pomegranate seed feeding group
It knits bruisher to be smashed to pieces, the full pomegranate handled well is sealed with gauze, pasteurization 10min under the conditions of 65 DEG C.After sterilizing
Pomegranate be put into desinfection chamber carry out natural cooling.It will be dried after 100 DEG C of the boiling water blanching of fermentation tank after cleaning, ultraviolet-sterilization
It is spare after 35min.
(3) leavening activates：
1. activated yeast：
First, activating solution is configured, the activating solution is made of following raw material：Glucose, (NH4)SO4、MgSO4、CaSO4、
Soluble starch；The additive amount of its each component is respectively according to the mass percent meter of step (2) treated pomegranate, respectively：
10% glucose, 0.2% (NH4)SO4, 0.05%MgSO4, 0.1%CaSO4, 1% soluble starch；
The uniformly mixed activating solution of configuration is placed in water-bath in water-bath, it is 35 DEG C to keep activating solution temperature, takes dry ferment
Powder is uniformly mixed when temperature is 35 DEG C with activating solution, and activation needs, by 30~40min, in the light of actual conditions voluntarily to control；
Wherein, dried yeast powder is 1 according to mass ratio with activating solution:10 ratio is prepared；
2. lactobacillus plantarum activates：72h is cultivated in the activation that lactobacillus plantarum is carried out with MRS culture mediums at 37 DEG C；With
MRS culture mediums further expand culture 72h, the measurement of total plate count are carried out, when clump count reaches 106~107It, can when cfu/mL
It is inoculated with.
(4) it ferments：It is 1.5% to carry out lactobacillus plantarum according to inoculum concentration on the basis of step (2) treated pomegranate
Inoculation is 0.02% progress saccharomycete inoculation according to inoculum concentration.
(5) sugared content is adjusted：It is in 12% addition syrup to the fermentation tank of populated raw material according to additive amount, stirring is equal
It is even, wherein it is 2 that the syrup, which is by white granulated sugar and water ratio,:1 boil to white granulated sugar all dissolved to obtain syrup.
(6) it is sealed by fermentation：After the bottling sealing of mixed uniformly pomegranate, it is placed in 25 DEG C of places of being protected from light and ferments, when fermentation
Between be 48h.
(7) it sterilizes：8min that pomegranate wine is sterilized under 500MPa pressure can be obtained pomegranate wine.
(8) preparation of flour mould：By starch and flour according to 3:10 ratio mixing is simultaneously put into 35 DEG C of insulating boxs bakings
For 24 hours, it is then placed on chopping board, with print making at the template of semi-round ball shape, makes each recess spacing uniformly and shape one
It causes.
(9) injection molding, crystallization：White granulated sugar is poured into pot, is handled by moderate heat sugar cook, by pomegranate wine and edible alcohol according to
2:It is added in syrup after the mixing of 1 mass ratio, said mixture is molded into mould toward flour after mixing, injection molded process is slowly true
It protects and is overflowed without slurries, and slurry temperature should be maintained at 100 DEG C in the process, starch dusting makes at the top of it injection molding on surface while hot after the completion
The starch for covering last layer about 8cm thickness stands under 35 DEG C of constant temperatures and preserves mold, makes its natural cooling and crystallize.
(10) film：After it is crystallized successfully, the powder on brilliant shell surface is brushed off, chocolate bar chopping is then placed in appearance
In device, molten state is become by 60 DEG C of heating water baths, and chocolate mass temperature is kept to be maintained at 33 DEG C or more, light gripping is brilliant
Shell is pulled out immediately after being completely submerged in chocolate mass, is positioned on paraffin paper dry.
(11) cooling, packaging：Chocolate after drying is placed in 4 DEG C of storage boxs, cooling take out afterwards for 24 hours is packed.
Pomegranate wine heart chocolate quality evaluation
Pomegranate whisky heart chocolate its subjective appreciation that the present embodiment is prepared, physical and chemical index, microbiological indicator are shown in respectively
Table 1, table 2, table 3.
Sensory evaluation and scoring, full marks 100 are carried out to three smell of pomegranate whisky heart chocolate, mouthfeel and color and luster aspects
Point, subjective appreciation group is made of laboratory academics and students, totally 8 people.Subjective appreciation personnel are by passing through certain ex-period training
Laboratory member composition.
1 pomegranate whisky heart chocolate sense organ evaluating meter of table
2 physical and chemical index of table
| Project | Testing result | National standard |
| Moisture/% | 8 | ≤20 |
| Total reducing sugar/% | 55 | ≤75 |
| Reduced sugar/% | 8.5 | Nothing |
| Copper/% | 7.5 | ≤20 |
| Lead/mg/g | 0.12 | ≤0.8 |
| Total arsenic/mg/g | 0.02 | ≤0.5 |
| Alcoholic strength | 24% | -- |
3 microbiological indicator of table
The pomegranate whisky heart chocolate clean hygiene being prepared using the method for the present invention, and mouth are can be seen that by table 1-3
Feel good.
Embodiment 2
The present embodiment and embodiment 1 difference lies in：Lactobacillus plantarum is substituted for lactobacillus acidophilus.
Influence of the different lactic acid bacterias of table 4 to pomegranate wine quality
| Serial number | Alcoholic strength | Subjective appreciation |
| Embodiment 1 | 24%vol. | Smell is pure and fresh, slightly sweet, without bad mouthfeel |
| Embodiment 2 | 23.5% | Smell is pure and fresh, slightly sweet, without bad mouthfeel |
According to table 4 as can be seen that though lactobacillus plantarum is different from lactobacillus acidophilus type, final fermented product difference is not
Greatly, alcoholic strength difference is little, and mouthfeel is similar.
Embodiment 3
A kind of full pomegranate whisky heart chocolate, is made of the raw material of following weight percent：
Complete 40 parts of pomegranate fermented wine, 20 parts of 95% food grade alcohol, 20 parts of syrup, sol solutions 20 portions of (white granulated sugar, konjakus
Glue, carragheen, agar are according to 23:4:2:1 ratio mixing), 0.05 part of potassium sorbate, 15 parts of chocolate bar.
(1) selection of raw material：Select ninety percent it is ripe more than, no disease and pests harm, without go mouldy, without rotten fresh pomegranate；Pure white sand
Sugar, clean fresh chocolate brick.
(2) it cleans, shred, sterilizing：Fresh pomegranate is cleaned, is shredded granatum with knife, pomegranate flesh and pomegranate seed feeding group
It knits bruisher to be smashed to pieces, the full pomegranate handled well is sealed with gauze, pasteurization 10min under the conditions of 65 DEG C.After sterilizing
Pomegranate be put into desinfection chamber carry out natural cooling.It will be dried after 100 DEG C of the boiling water blanching of fermentation tank after cleaning, ultraviolet-sterilization
It is spare after 35min.
(3) leavening activates：
1. activated yeast：
First, activating solution is configured, the activating solution includes：Glucose, (NH4)SO4、MgSO4、CaSO4, soluble starch；
The additive amount of its each component is respectively according to the mass percent meter of step (2) treated pomegranate, respectively：
10% glucose, 0.2% (NH4)SO4, 0.05%MgSO4, 0.1%CaSO4, 1% soluble starch.
The uniformly mixed activating solution of configuration is placed in water-bath in water-bath, it is 35 DEG C to keep activating solution temperature, takes dry ferment
Powder is uniformly mixed when temperature is 35 DEG C with activating solution, and activation needs, by 30~40min, in the light of actual conditions voluntarily to control；
Wherein, dried yeast powder is 1 according to mass ratio with activating solution:10 ratio is prepared；
2. lactobacillus plantarum activates：
72h is cultivated in the activation that lactobacillus plantarum is carried out with MRS culture mediums at 37 DEG C；Further expand training with MRS culture mediums
72h is supported, the measurement of total plate count is carried out, when clump count reaches 106~107When cfu/mL, it can be inoculated with.
(4) it ferments：It is 1.5% to carry out lactobacillus plantarum according to inoculum concentration on the basis of step (2) treated pomegranate
Inoculation is 0.02% progress saccharomycete inoculation according to inoculum concentration.
(5) sugared content is adjusted：It is to be stirred evenly in 12% addition syrup to the fermentation tank of populated raw material according to additive amount,
Wherein, it is 2 that the syrup, which is by white granulated sugar and water ratio,:1 boil to white granulated sugar all dissolved to obtain syrup.
(6) it is sealed by fermentation：After the bottling sealing of mixed uniformly pomegranate, it is placed in 25 DEG C of places of being protected from light and ferments, when fermentation
Between be 48h.
(7) it sterilizes：8min that pomegranate wine is sterilized under 500MPa pressure can be obtained pomegranate wine.
(8) colloidal sol：By high-quality white granulated sugar, konjac glucomannan, carragheen, agar according to mass ratio be 25:4:2:1 ratio mixing
Uniformly, it is 1 to be added with White Sugar Quality ratio:5 water, boils 10min, reaches sol solutions.
(9) it allocates：Above-mentioned colloidal sol is cooled to 70 DEG C, mixing wine (mixing wine that its mass percent is 60% is added
2 are pressed by pomegranate wine and edible alcohol:1 ratio mixes), 15% chocolate bar, 0.07% potassium sorbate, mixed
Conjunction uses strainer filtering while hot after stirring evenly, and obtains molten state jelly.
(10) injection molding：Molten state jelly is dispensed while hot according to mold capacity and is poured into ready jelly container in advance
In, cooling about 35min is stood in 4 DEG C of places of being protected from light, until jelly forms definite shape.
(11) film：Chocolate bar is heated as molten state under the conditions of 32 DEG C；Jelly crystalline substance shell is immersed in chocolate
In slowly pull out, be immediately placed in 4 DEG C of hutch, be positioned on paraffin paper and be molded.
(12) cooling, packaging：Jelly is stood and is packed with 4 DEG C of storages, cooling take out afterwards for 24 hours.
The present embodiment is fabricated to pomegranate whisky heart chocolate after pomegranate wine is built shape by jelly form, and layer is felt at the pomegranate wine pit of the stomach
It is secondary more abundant, more there is chewy texture.
Embodiment 4
The present embodiment and embodiment 3 difference lies in：Carragheen is substituted for xanthans.
Influence of the different thickeners of table 5 to pomegranate wine heart chocolate quality
| Serial number | Formability | Subjective appreciation |
| Embodiment 3 | Good moldability, basic forming | It is neither too hard, nor too soft, it is flexible, there is chewy texture |
| Embodiment 4 | Good moldability, basic forming | It is neither too hard, nor too soft, it is flexible, there is chewy texture |
As shown in Table 5, addition carragheen is different from xanthans type, and the jelly mouldability difference finally obtained is little, mouth
Feel similar.
Embodiment 5
The present embodiment and embodiment 1 difference lies in：Pomegranate wine fermentation time is changed to 72h, it will be by 2:1 ratio mixing
Pomegranate wine and edible alcohol replace with by 4:The pomegranate wine and edible alcohol of 1 ratio mixing.
Influence of the 6 different fermentations time of table to pomegranate wine heart chocolate quality
| Serial number | Alcoholic strength | Subjective appreciation |
| Embodiment 1 | 24%vol. | Smell is pure and fresh, slightly sweet, without bad mouthfeel, pomegranate aromatic flavour |
| Embodiment 5 | 28% | Smell is pure and fresh, slightly sweet, and without bad mouthfeel, pomegranate fragrance is slightly shallow |
As shown in Table 6, the different final influence pomegranate fermented wine alcohol contents of fermentation time, fermentation time is more long, and alcohol contains
Amount is higher.The pomegranate whisky heart chocolate finally obtained, 5 pomegranate fragrance of embodiment is slightly shallow compared with embodiment 1, is since fermentation time is got over
Long, the original fragrance component of pomegranate gradually decreases, and alcoholic aroma ingredient gradually increases.
Embodiment 6
The present embodiment and embodiment 3 difference lies in：Full pomegranate fermented wine is replaced with peeling pomegranate, grape and cherry to mix
Close more odor type fruit wine of fermentation.
(1) selection of raw material：Choose ninety percent it is ripe more than, no disease and pests harm, without go mouldy, without rotten fresh pomegranate, it is full, big
Grain, fresh Vitis labrusca var and cherry, pure white granulated sugar, clean fresh chocolate brick.
(2) it cleans, shred, sterilizing：Fresh pomegranate is cleaned, is removed granatum with knife, by Vitis labrusca var, cherry, pomegranate
Flesh and pomegranate seed are sent into tissue mashing machine and are smashed to pieces, the mixing pulp handled well are sealed with gauze, in 65 DEG C of condition chins
Family name's sterilizing 10min.Pomegranate after sterilizing is put into desinfection chamber and carries out natural cooling.By 100 DEG C of boiling water of the fermentation tank after cleaning
It is dried after blanching, it is spare after ultraviolet-sterilization 35min.
(3) leavening activates：
1. activated yeast：
First, activating solution is configured, the activating solution is made of following raw material：Glucose, (NH4)SO4、MgSO4、CaSO4、
Soluble starch；The additive amount of its each component is respectively according to the mass percent meter of step (2) treated pomegranate, respectively：
10% glucose, 0.2% (NH4)SO4, 0.05%MgSO4, 0.1%CaSO4, 1% soluble starch；
The uniformly mixed activating solution of configuration is placed in water-bath in water-bath, it is 35 DEG C to keep activating solution temperature, takes dry ferment
Powder is uniformly mixed when temperature is 35 DEG C with activating solution, and activation needs, by 30~40min, in the light of actual conditions voluntarily to control；
Wherein, dried yeast powder is 1 according to mass ratio with activating solution:10 ratio is prepared；
2. lactobacillus plantarum activates：
72h is cultivated in the activation that lactobacillus plantarum is carried out with MRS culture mediums at 37 DEG C；Further expand training with MRS culture mediums
72h is supported, the measurement of total plate count is carried out, when clump count reaches 106~107When cfu/mL, it can be inoculated with.
(4) it ferments：It is 1.5% to carry out lactobacillus plantarum according to inoculum concentration on the basis of step (2) treated pomegranate
Inoculation is 0.02% progress saccharomycete inoculation according to inoculum concentration.
(5) sugared content is adjusted：It is in 12% addition syrup to the fermentation tank of populated raw material according to additive amount, stirring is equal
It is even, wherein it is 2 that the syrup, which is by white granulated sugar and water ratio,:1 boil to white granulated sugar all dissolved to obtain syrup.
(6) it is sealed by fermentation：After mixed uniformly pomegranate bottling sealing, it is placed in 25 DEG C of places of being protected from light and ferments, ferment
Time is 48h.
(7) it sterilizes：8min that the more cordiales of pomegranate are sterilized under 500MPa pressure can be obtained the more odor type fruit wine of pomegranate.
(8) preparation of flour mould：By starch and flour according to 3:10 ratio mixing is simultaneously put into 35 DEG C of insulating boxs bakings
For 24 hours, it is then placed on chopping board, with print making at the template of semi-round ball shape, makes each recess spacing uniformly and shape one
It causes.
Claims (7)
1. a kind of pomegranate whisky heart chocolate, which is characterized in that its raw material includes major ingredient and auxiliary material；
The major ingredient includes：It is basic raw material inoculated plant Bacillus acidi lactici and saccharomycete or lactobacillus acidophilus and yeast with pomegranate
Wine, food grade alcohol, the chocolate bar being prepared by sealing and fermenting after bacterium.
2. pomegranate whisky heart chocolate according to claim 1, which is characterized in that described to be planted for basic raw material inoculation with pomegranate
Include by the wine that sealing and fermenting is prepared after object Bacillus acidi lactici and saccharomycete or lactobacillus acidophilus and saccharomycete：
The full pomegranate fermented wine being prepared after lactobacillus plantarum and saccharomycetes to make fermentation using fresh pomegranate；Or
The full pomegranate fermented wine being prepared after lactobacillus acidophilus and saccharomycetes to make fermentation using fresh pomegranate；Or
The more odor type fruits being prepared after lactobacillus plantarum and saccharomycetes to make fermentation using peeling pomegranate, grape and cherry
Wine；Or
The more odor type fruit wine being prepared after lactobacillus acidophilus and saccharomycetes to make fermentation using peeling pomegranate, grape and cherry；
Or
It is mixed with water using concentrated granada juice and is prepared into after lactobacillus plantarum and saccharomycetes to make fermentation after being restored to juice of my pomegranate
The pomegranate wine arrived；Or
It is mixed with water using concentrated granada juice and is prepared after lactobacillus acidophilus and saccharomycetes to make fermentation after being restored to juice of my pomegranate
Pomegranate wine.
3. pomegranate whisky heart chocolate according to claim 2, which is characterized in that after inoculation, before fermentation, pass through syrup tune
It is sealed fermentation again after section sugared content.
4. pomegranate whisky heart chocolate according to claim 1 or 2 or 3, which is characterized in that the auxiliary material is starch and flour
Or sol solutions and potassium sorbate；
The sol solutions are 23 according to mass ratio by white granulated sugar, konjac glucomannan, carragheen, agar:4:2:1 ratio mixes.
5. a kind of method preparing pomegranate whisky heart chocolate, which is characterized in that include the following steps：
Step 1：It is basic raw material inoculated plant Bacillus acidi lactici and saccharomycete or lactobacillus acidophilus and saccharomycete to prepare with pomegranate
The wine being prepared by sealing and fermenting；
Step 2：Injection molding, crystallization, film postcooling, packaging, final to make after the wine that step 1 is prepared is mixed with auxiliary material
It is standby to obtain product of the present invention.
6. according to the method described in claim 5, it is characterized in that, the step 1 includes：
It by the cleaning of fresh pomegranate, shreds, after sterilizing, on it inoculated plant Bacillus acidi lactici and saccharomycete or inoculation acidophilus breast bar
After bacterium and saccharomycete, sugared content is adjusted using addition syrup, finally passes through the full pomegranate wine that sealing and fermenting is prepared；
Either will peeling pomegranate, grape mix with cherry after inoculated plant Bacillus acidi lactici and saccharomycete or be inoculated with acidophilus on it
After lactobacillus and saccharomycete, sugared content, the more odor type fruit wine being finally prepared are adjusted using addition syrup；
Or it is prepared after mixing concentrated granada juice with water and is restored to after juice of my pomegranate inoculated plant Bacillus acidi lactici and yeast on it
After bacterium or inoculating lactobacillus acidophilus and saccharomycete, sugared content, the pomegranate wine being finally prepared are adjusted using addition syrup.
7. according to the method described in claim 6, it is characterized in that, the auxiliary material is starch and flour or sol solutions and sorb
Sour potassium；
When auxiliary material is starch and flour, the step 2 includes：
The preparation of flour mould；By starch and flour according to 3:10 ratio mixing is simultaneously put into 35 DEG C of insulating boxs bakings for 24 hours, uses stamp
It is fabricated to required shape；
Injection molding, crystallization：By pomegranate wine and edible alcohol according to 2:Injection molding, injection molding are carried out after syrup is added after the mixing of 1 mass ratio
On surface, starch dusting makes the starch that last layer about 8cm thickness is covered at the top of it after the completion, is stood under 35 DEG C of constant temperatures and preserves mold,
Make its natural cooling and crystallizes；
After it is crystallized successfully, the powder on brilliant shell surface is brushed off, is pulled out immediately after being then completely submerged in chocolate mass,
It is positioned on paraffin paper dry；
Cooling, packaging：Chocolate after drying is placed in 4 DEG C of storage boxs, cooling take out afterwards for 24 hours is packed；
When auxiliary material is sol solutions and potassium sorbate, the step 2 includes：
By white granulated sugar, konjac glucomannan, carragheen, agar according to mass ratio be 25:4:2:1 ratio is uniformly mixed, addition and white sand
Sugared mass ratio is 1:5 water, boils 10min, obtains sol solutions；
Above-mentioned colloidal sol is cooled to 70 DEG C, its mass percent is added as 60% mixing wine, 15% chocolate bar, 0.07%
Potassium sorbate be mixed evenly and be filled into molten state jelly；The mixing wine presses 2 by pomegranate wine and edible alcohol:1 ratio
Example mixes；
Molten state jelly is poured into according to mold capacity dress in jelly container, is stood in 4 DEG C of places of being protected from light cooling until jelly shape
At definite shape；
Jelly crystalline substance shell is immersed in chocolate mass and is slowly pulled out, is immediately placed in 4 DEG C of hutch, is positioned on paraffin paper and is molded；
Jelly is stood and is packed with 4 DEG C of storages, cooling take out afterwards for 24 hours.
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| FR3146577A1 (en) * | 2023-03-17 | 2024-09-20 | Les 4 Sisters | Wine chocolate in liquid form |
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