CN108684910A - Pilose antler chocolate fruit product and preparation method thereof - Google Patents
Pilose antler chocolate fruit product and preparation method thereof Download PDFInfo
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- CN108684910A CN108684910A CN201710226312.8A CN201710226312A CN108684910A CN 108684910 A CN108684910 A CN 108684910A CN 201710226312 A CN201710226312 A CN 201710226312A CN 108684910 A CN108684910 A CN 108684910A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—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
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Abstract
The invention belongs to food processing technology fields, and in particular to pilose antler chocolate fruit product and preparation method thereof.The present invention is that pilose antler sperm is carried out science with chocolate to combine, not only the characteristic with original flavor chocolate, but also increases pilose antler active ingredient.Pilose antler obtains pilose antler sperm through the extracting technique of Chinese medicine such as ethyl alcohol extraction, recycling ethyl alcohol, de- albumen, concentration.Pilose antler sperm is mixed with chocolate again, manufactured pilose antler chocolate fruit product;Not only met the needs of people are to chocolate product, but also the functional requisite of pilose antler product can be enhanced, and played the role of enhancing human immunity, antifatigue, raising endurance, enhancing memory, promote appetite and improve sleep;Cure mainly warm kidney, production of sperm blood-nourishing, mends marrow strong bone.For chilly inability, dizziness due to deficiency of blood, waist knee impotence.It is a kind of health healthy food with special flavor, wide market suitable for the advantageous product of the tonic and anti-aging of the middle-aged and the old of physically weak more diseases.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to pilose antler chocolate fruit product and preparation method thereof.
Background technology
As the consumption of traditional Chinese medicine is in global constantly heating, the health food with tcm characteristic is protected in the daily health of people
Increasingly important role is played in strong, occupation rate of market also increases year by year.In order to preferably inherit and develop Chinese medicine pharmacology
By, pilose antler chocolate belongs to the health food that reasonable development has tcm characteristic, fully inherits the invaluable experience of traditional Chinese medicine, and
When receive the newest fruits of related discipline, meet the needs of various sub-health populations and rehabilitation.
Pilose antler (Cornucervipantotrichum) is sika deer or red deer (CervuselaphusLinnaeus) stag
The young horn of unossified dense fine hair.For China's tradition rare Chinese medicine.Pilose antler is used as tonic invigorator, to weakness, neurasthenia etc.
It is effective in cure.The effects that with invigorating kidney yang, benefiting essence-blood, strengthening the bones and muscles, tune, which rushes, appoints, and torr sore is malicious.For impotence involuntary emission, uterus cold infertile is won
Thin, refreshing tired, chilly, dizziness is deaf, spinal column crymodynia, muscles and bones impotence, and uterine bleeding band is inferior.Pilose antler is used as medicine, and away from the present, oneself has more than 2,000 years
History, first recorded in Han dynasty"Sheng Nong's herbal classic", " temperature sweet in flavor, leads extravesated blood to meaning pilose antler, and fever and chills shy carbuncle, the strong will of QI invigorating, the population
It is not old." the medicinal of pilose antler is recorded in history tree thereafter.Pilose antler is not only used as medicine and civil place in China for clinic
The history of side is of long standing and well established, is also had been widely cited in Japan, Korea, the Soviet Union, south east asia folk medicine.The chemistry of pilose antler
For traditional concept, pilose antler is regarded as a kind of tonic for ingredient and pharmacological action, can both be used for curing the disease, can also be used to prevent
Disease.In Asia, pilose antler is used to take a tonic or nourishing food to build up one's health vigour, increases physical endurance, is antifatigue, slow down stress, improve sleep, treatment wound
Deng up to thousands of years.Modern research shows that pilose antler has good adjustment effect in clinical treatment to angiocarpy.Pantocrine
Large dosage can be such that blood pressure declines, decreased heart rate, peripheral blood vessel expansion;Median dose can be such that contractile force reinforces, increased heart rate, the heart
Output increases, and has apparent cardiac effect to weak heart.Also there is adjustment effect to cardiac arrhythmia, and heart contraction is made to add
By force.
Chocolate is antioxidant food, has certain effect to anti-aging.Mood can also be alleviated, relieved stress, for collection
Middle attention, reinforcement memory and raising intelligence have effect.Chocolate is as a kind of candy, smooth mouth feel, by pilose antler
The candy with chocolate flavouring is developed into, the effect of health care and mouthfeel complementation is played.
Technique of the present invention for combination and its production of pilose antler and chocolate.
Pilose antler chocolate making process includes the extraction of pilose antler sperm, the mixing of pilose antler sperm and cocoa butter, is then poured into a mould
To mold and several operation stages of manufactured pilose antler chocolate.
Literature search:(1)The second edition page 2006.3,3106, deer are write by dictionary of medicinal plant volume two Nanjing University of Traditional Chinese Medicine
Young pilose antler 4719;
(2)Chinese Pharmacopoeia version in 2015, page 323, pilose antler;
(3)The 11st page 176 of People's Republic of China's drug standards Traditional Chinese medicine historical preparation, pantocrin oral liquid;
(4)Purple sweet potato chocolate candy production method, application number 201410040091.1
Abstract:The invention discloses a kind of purple sweet potato chocolate candy production methods, it is characterised in that raw material uses aobvious rich in having
The purple sweet potato and high-quality cocoa butter for writing physiological active functions are primary raw material, and the nutriment of purple sweet potato and chocolate is incorporated in one
It rises.Purple sweet potato is formed with the dulcet purple sweet potato powder of purple sweet potato spy by the cleaning strictly controlled, the processes such as dice, dry, crushing.By its
It regrinds after being mixed with the salt of crushing and purple sweet potato powder, is ground after then being mixed with suitable cocoa butter and vegetable fat powder,
It is then mixed into chocolate base-material and carries out fine grinding preparation purple sweet potato flavor chocolate.Purple sweet potato chocolate of the present invention both maintains chocolate
Basic flavor, while having incorporated the flavor of purple sweet potato, made product have purple sweet potato fragrant, not only maintain the mouthfeel of chocolate, simultaneously
Increase the active material and nutritional ingredient of purple sweet potato.
Invention content
The invention belongs to pilose antler chocolate fruit products and preparation method thereof, it is characterised in that pilose antler is extracted into pantocrine
Emulsifier is added in pilose antler sperm in liquid, is fully merged with chocolate using the characteristics of its emulsification, stabilization, thickening, pilose antler is made
Chocolate fruit product.
Technical solution is used by the present invention solves above-mentioned technical problem:Pilose antler chocolate system described above
Product, it is characterised in that be prepared by weight percentage by following raw materials according prescription:Pantocrine 0.2-1%, cocoa butter 20-55%, can
Can liquid block 0-13%, white granulated sugar 5-22%, glycerin monostearate 0.02-0.5%, alkalization cocoa power 0-15%, lactose 5-20%, take off
Fat milk powder 6-30%, sorbester p38 0-0.15%, lecithin 0-0.6%, soybean lecithin 0-5%, substitute of cocoa fat 0-20%.
Its best prescription is in raw material prescription described above:Pilose antler sperm 0.5%, cocoa butter 55%, cocoa liquor 9.7%, in vain
Granulated sugar 8%, glycerin monostearate 0.1%, alkalization cocoa power 15%, lactose 8%, skimmed milk power 3%, sorbester p38 0.05%, lecithin
0.55%, soybean lecithin 0.1%.
Pilose antler chocolate fruit product described above, preparation method include the following steps:
The making of A pilose antler sperm:Pilose antler is put into band drawer pot, is steamed about 40 minutes thoroughly, is stripped off the skin, be sawn into 2-5 centimetres of section, be split into 3-
5 half.By it is fine and soft it is packaged enter rough sand cloth bag in, add Diluted Alcohol(5 times of 50% ethyl alcohol of amount)Temperature leaching, heating and refluxing extraction four times, four is small every time
When, it recycles ethyl alcohol and is condensed into dilute cream shape(Pilose antler:Concentrate=1:1), cooling;Ethyl alcohol is added under continuous stirring, makes alcohol content
Up to 80% de- albumen, 24 hours are stood, takes supernatant, recycle ethyl alcohol and is concentrated(Pilose antler:Pilose antler sperm 1:1), obtain pantocrine
Liquid, refrigeration are spare;
The preparation of B chocolate catsups:By cocoa liquor and cocoa butter heating and melting, heats 40-60 DEG C and refine 3 hours, then add
Fine powder white granulated sugar after crushing and refining(Fineness is less than 20 microns), alkalization cocoa power, lactose(Fineness is less than 20 microns), degreasing
Milk powder, lecithin, soybean lecithin etc. continue refining 2 hours, the chocolate catsup after being refined;
The preparation of C pantocrine lotions:The emulsifiers such as glycerin monostearate and pilose antler sperm A are heated 70-80 DEG C by one together
A direction, which is persistently stirred, makes to be emulsified into pantocrine lotion, lets cool spare;
The preparation of D pilose antler chocolates:By 40-60 DEG C of chocolate catsup after refining, it is cooled to 33-36 DEG C with cold water water proof,
The pantocrine lotion being added in 33-36 DEG C of cocoa sauce, being stirred continuously makes mixing.33-36 DEG C of sauce is cold with cold water water proof
But it to 28-32 DEG C, quickly stirs, keeps all sauce temperature uniform, then 33-36 DEG C is warming up to from 28-32 DEG C.It is risen from 28-32 DEG C
Temperature cools down again to 33-36 DEG C, this step operation repeats three to four times, has carried out temperature adjustment processing, has made chocolate stable molding, in 33-
36 DEG C of heat preservations, are then poured into mold, are cooled to complete solidification(5-20℃), stripping forming.
Pilose antler chocolate making process key point is:Pilose antler sperm is mutually merged with chocolate through emulsification, in conjunction with
Together.Because chocolate is fat-soluble food product, and pilose antler sperm be water soluble ingredient, pilose antler sperm by emulsifier well with
Chocolate is combined together, and maintains that chocolate is uniform, stablizes, and smooth in appearance is bright, the guarantor of the chocolate feature of smooth mouth feel
Strong type healthy food.
Description of the drawings:Fig. 1 is pilose antler sperm production technological process;Fig. 2 is pilose antler chocolate production technological process.
Content is embodied
Below according to implementing 1-6, the present invention is further explained:
Pilose antler chocolate article formulations list:
Embodiment 1
Pilose antler chocolate fruit product, including pilose antler sperm 1%, cocoa butter 55%, cocoa liquor 13%, white granulated sugar 8.1%, list
It is tristerin 0.5%, alkalization cocoa power 10%, lactose 5%, skimmed milk power 6%, sorbester p38 0.01%, lecithin 0.39%, big
Fabaceous Lecithin 1%.
Its production method, includes the following steps:
The making of a pilose antler sperm:Pilose antler is put into band drawer pot, is steamed about 40 minutes thoroughly, is stripped off the skin, be sawn into 2-5 centimetres of section, be split into 3-
5 half.By it is fine and soft it is packaged enter rough sand cloth bag in, add Diluted Alcohol(5 times of 50% ethyl alcohol of amount)Temperature leaching, heating and refluxing extraction, recycling ethyl alcohol are simultaneously dense
Shorten dilute cream shape into(Pilose antler:Concentrate=1:1), cooling;Ethyl alcohol is added under continuous stirring, makes alcohol content up to 80% de- albumen, it is quiet
It sets 24 hours, takes supernatant, recycle ethyl alcohol and concentrate(Pilose antler:Pilose antler sperm 1:1), it refrigerates, it is spare;
The preparation of b chocolate catsups:By cocoa liquor and cocoa butter heating and melting, heats 50 DEG C and refine 3 hours, then add through powder
Fine powder white granulated sugar after broken fine grinding(Fineness is less than 20 microns), alkalization cocoa power, lactose(Fineness is less than 20 microns), defatted milk
Powder, sorbester p38, lecithin, soybean lecithin continue refining 2 hours, the chocolate catsup after being refined;
The preparation of c pantocrine lotions:Glycerin monostearate and pilose antler sperm a are heated 80 DEG C together persistently to stir in a direction
Mixing makes to be emulsified into pantocrine lotion, lets cool spare;
The preparation of d pilose antler chocolates:By 50 DEG C of chocolate catsup after refining, 36 DEG C are cooled to cold water water proof, at 36 DEG C
The pantocrine lotion being added in cocoa sauce, being stirred continuously makes mixing.36 DEG C of sauces are cooled to 29 DEG C with cold water water proof, quickly
Stirring, keeps all sauce temperature uniform, then be warming up to 36 DEG C from 29 DEG C.36 DEG C are warming up to from 29 DEG C again to cool down, this step operation weight
It is three to four times multiple, temperature adjustment processing has been carried out, chocolate stable molding is made, has been kept the temperature at 36 DEG C, is then poured into mold, is cooled to
Solidification completely(15℃), stripping forming.
Embodiment 2
Pilose antler chocolate fruit product, including pilose antler sperm 0.8%, cocoa butter 35%, cocoa liquor 7%, white granulated sugar 16%, list
Tristerin 0.3%, alkalization cocoa power 8%, lactose 10.2%, skimmed milk power 20%, sorbester p38 0.03%, lecithin 0.57%,
Soybean lecithin 2.1%.
Its production method, includes the following steps:
The making of a pilose antler sperm:Pilose antler is put into band drawer pot, is steamed about 40 minutes thoroughly, is stripped off the skin, be sawn into 2-5 centimetres of section, be split into 3-
5 half.By it is fine and soft it is packaged enter rough sand cloth bag in, add Diluted Alcohol(5 times of 50% ethyl alcohol of amount)Temperature leaching, heating and refluxing extraction, recycling ethyl alcohol are simultaneously dense
Shorten dilute cream shape into(Pilose antler:Concentrate=1:1), cooling;Ethyl alcohol is added under continuous stirring, makes alcohol content up to 80% de- albumen, it is quiet
It sets 24 hours, takes supernatant, recycle ethyl alcohol and concentrate(Pilose antler:Pilose antler sperm 1:1), it refrigerates, it is spare;
The preparation of b chocolate catsups:By cocoa liquor and cocoa butter heating and melting, heats 50 DEG C and refine 3 hours, then add through powder
Fine powder white granulated sugar after broken fine grinding(Fineness is less than 20 microns), alkalization cocoa power, lactose(Fineness is less than 20 microns), defatted milk
Powder, sorbester p38, lecithin, soybean lecithin continue refining 2 hours, the chocolate catsup after being refined;
The preparation of c pantocrine lotions:Glycerin monostearate and pilose antler sperm a are heated 80 DEG C together persistently to stir in a direction
Mixing makes to be emulsified into pantocrine lotion, lets cool spare;
The preparation of d pilose antler chocolates:By 50 DEG C of chocolate catsup after refining, 36 DEG C are cooled to cold water water proof, at 36 DEG C
The pantocrine lotion being added in cocoa sauce, being stirred continuously makes mixing.36 DEG C of sauces are cooled to 29 DEG C with cold water water proof, quickly
Stirring, keeps all sauce temperature uniform, then be warming up to 36 DEG C from 29 DEG C.36 DEG C are warming up to from 29 DEG C again to cool down, this step operation weight
It is three to four times multiple, temperature adjustment processing has been carried out, chocolate stable molding is made, has been kept the temperature at 36 DEG C, is then poured into mold, is cooled to
Solidification completely(15℃), stripping forming.
Embodiment 3
Pilose antler chocolate fruit product, including pantocrine 0.5%, cocoa butter 55%, cocoa liquor 9.7%, white granulated sugar 8%, list
It is tristerin 0.1%, alkalization cocoa power 15%, lactose 8%, skimmed milk power 3%, sorbester p38 0.05%, lecithin 0.55%, big
Fabaceous Lecithin 0.1%.
Its production method, includes the following steps:
The making of a pilose antler sperm:Pilose antler is put into band drawer pot, is steamed about 40 minutes thoroughly, is stripped off the skin, be sawn into 2-5 centimetres of section, be split into 3-
5 half.By it is fine and soft it is packaged enter rough sand cloth bag in, add Diluted Alcohol(5 times of 50% ethyl alcohol of amount)Temperature leaching, heating and refluxing extraction, recycling ethyl alcohol are simultaneously dense
Shorten dilute cream shape into(Pilose antler:Concentrate=1:1), cooling;Ethyl alcohol is added under continuous stirring, makes alcohol content up to 80% de- albumen, it is quiet
It sets 24 hours, takes supernatant, recycle ethyl alcohol and concentrate(Pilose antler:Pilose antler sperm 1:1), it refrigerates, it is spare;
The preparation of b chocolate catsups:By cocoa liquor and cocoa butter heating and melting, heats 50 DEG C and refine 3 hours, then add through powder
Fine powder white granulated sugar after broken fine grinding(Fineness is less than 20 microns), alkalization cocoa power, lactose(Fineness is less than 20 microns), defatted milk
Powder, sorbester p38, lecithin, soybean lecithin continue refining 2 hours, the chocolate catsup after being refined;
The preparation of c pantocrine lotions:Glycerin monostearate and pilose antler sperm a are heated 80 DEG C together persistently to stir in a direction
Mixing makes to be emulsified into pantocrine lotion, lets cool spare;
The preparation of d pilose antler chocolates:By 50 DEG C of chocolate catsup after refining, 36 DEG C are cooled to cold water water proof, at 36 DEG C
The pantocrine lotion being added in cocoa sauce, being stirred continuously makes mixing.36 DEG C of sauces are cooled to 29 DEG C with cold water water proof, quickly
Stirring, keeps all sauce temperature uniform, then be warming up to 36 DEG C from 29 DEG C.36 DEG C are warming up to from 29 DEG C again to cool down, this step operation weight
It is three to four times multiple, temperature adjustment processing has been carried out, chocolate stable molding is made, has been kept the temperature at 36 DEG C, is then poured into mold, is cooled to
Solidification completely(15℃), stripping forming.
Embodiment 4
Pilose antler chocolate fruit product is hard including pantocrine 0.2%, cocoa butter 35%, cocoa liquor 10%, white granulated sugar 5%, list
Glycerol 0.02%, lactose 19.1%, skimmed milk power 25%, sorbester p38 0.08%, lecithin 0.6%, soybean lecithin 5%.
Its production method, includes the following steps:
The making of a pilose antler sperm:Pilose antler is put into band drawer pot, is steamed about 40 minutes thoroughly, is stripped off the skin, be sawn into 2-5 centimetres of section, be split into 3-
5 half.By it is fine and soft it is packaged enter rough sand cloth bag in, add Diluted Alcohol(5 times of 50% ethyl alcohol of amount)Temperature leaching, heating and refluxing extraction, recycling ethyl alcohol are simultaneously dense
Shorten dilute cream shape into(Pilose antler:Concentrate=1:1), cooling;Ethyl alcohol is added under continuous stirring, makes alcohol content up to 80% de- albumen, it is quiet
It sets 24 hours, takes supernatant, recycle ethyl alcohol and concentrate(Pilose antler:Pilose antler sperm 1:1), it refrigerates, it is spare;
The preparation of b chocolate catsups:By cocoa liquor and cocoa butter heating and melting, heats 50 DEG C and refine 3 hours, then add through powder
Fine powder white granulated sugar after broken fine grinding(Fineness is less than 20 microns), lactose(Fineness is less than 20 microns), skimmed milk power, sorbester p38, ovum
Phosphatide, soybean lecithin continue refining 2 hours, the chocolate catsup after being refined;
The preparation of c pantocrine lotions:Glycerin monostearate and pilose antler sperm a are heated 80 DEG C together persistently to stir in a direction
Mixing makes to be emulsified into pantocrine lotion, lets cool spare;
The preparation of d pilose antler chocolates:By 50 DEG C of chocolate catsup after refining, 36 DEG C are cooled to cold water water proof, at 36 DEG C
The pantocrine lotion being added in cocoa sauce, being stirred continuously makes mixing.36 DEG C of sauces are cooled to 29 DEG C with cold water water proof, quickly
Stirring, keeps all sauce temperature uniform, then be warming up to 36 DEG C from 29 DEG C.36 DEG C are warming up to from 29 DEG C again to cool down, this step operation weight
It is three to four times multiple, temperature adjustment processing has been carried out, chocolate stable molding is made, has been kept the temperature at 36 DEG C, is then poured into mold, is cooled to
Solidification completely(15℃), stripping forming.
Embodiment 5
Pilose antler chocolate fruit product, including pantocrine 0.5%, cocoa butter 20%, cocoa liquor 3.5%, white granulated sugar 19%, list
Tristerin 0.5%, alkalization cocoa power 5%, lactose 6%, skimmed milk power 22.8%, sorbester p38 0.15%, lecithin 0.55%,
Soybean lecithin 2%, substitute of cocoa fat 20%.
Its production method, includes the following steps:
The making of a pilose antler sperm:Pilose antler is put into band drawer pot, is steamed about 40 minutes thoroughly, is stripped off the skin, be sawn into 2-5 centimetres of section, be split into 3-
5 half.By it is fine and soft it is packaged enter rough sand cloth bag in, add Diluted Alcohol(5 times of 50% ethyl alcohol of amount)Temperature leaching, heating and refluxing extraction, recycling ethyl alcohol are simultaneously dense
Shorten dilute cream shape into(Pilose antler:Concentrate=1:1), cooling;Ethyl alcohol is added under continuous stirring, makes alcohol content up to 80% de- albumen, it is quiet
It sets 24 hours, takes supernatant, recycle ethyl alcohol and concentrate(Pilose antler:Pilose antler sperm 1:1), it refrigerates, it is spare;
The preparation of b chocolate catsups:By cocoa liquor and cocoa butter heating and melting, heats 50 DEG C and refine 3 hours, then add through powder
Fine powder white granulated sugar after broken fine grinding(Fineness is less than 20 microns), glycerin monostearate, alkalization cocoa power, lactose(Fineness is less than
20 microns), skimmed milk power, lecithin, soybean lecithin, substitute of cocoa fat continue refining 2 hours, the chocolate cream after being refined
Material;
The preparation of c pantocrine lotions:Sorbester p38 and pilose antler sperm a are heated 80 DEG C together, and persistently stirring makes emulsification in a direction
At pantocrine lotion, let cool spare;
The preparation of d pilose antler chocolates:By 50 DEG C of chocolate catsup after refining, 36 DEG C are cooled to cold water water proof, at 36 DEG C
The pantocrine lotion being added in cocoa sauce, being stirred continuously makes mixing.36 DEG C of sauces are cooled to 29 DEG C with cold water water proof, quickly
Stirring, keeps all sauce temperature uniform, then be warming up to 36 DEG C from 29 DEG C.36 DEG C are warming up to from 29 DEG C again to cool down, this step operation weight
It is three to four times multiple, temperature adjustment processing has been carried out, chocolate stable molding is made, has been kept the temperature at 36 DEG C, is then poured into mold, is cooled to
Solidification completely(15℃), stripping forming.
Embodiment 6
Pilose antler chocolate fruit product is hard including pantocrine 0.2%, cocoa butter 40%, cocoa liquor 0, white granulated sugar 22%, list
Glycerol 0.08%, alkalization cocoa power 0, lactose 8.32%, skimmed milk power 29.4%.
Its production method, includes the following steps:
The making of a pilose antler sperm:Pilose antler is put into band drawer pot, is steamed about 40 minutes thoroughly, is stripped off the skin, be sawn into 2-5 centimetres of section, be split into 3-
5 half.By it is fine and soft it is packaged enter rough sand cloth bag in, add Diluted Alcohol(5 times of 50% ethyl alcohol of amount)Temperature leaching, heating and refluxing extraction, recycling ethyl alcohol are simultaneously dense
Shorten dilute cream shape into(Pilose antler:Concentrate=1:1), cooling;Ethyl alcohol is added under continuous stirring, makes alcohol content up to 80% de- albumen, it is quiet
It sets 24 hours, takes supernatant, recycle ethyl alcohol and concentrate(Pilose antler:Pilose antler sperm 1:1), it refrigerates, it is spare;
The preparation of b chocolate catsups:By cocoa butter heating and melting, add the fine powder white granulated sugar after crushing and refining(Fineness is less than 20
Micron), lactose(Fineness is less than 20 microns), skimmed milk power, heat 50 DEG C refine 5 hours, the chocolate catsup after being refined;
The preparation of c pantocrine lotions:Glycerin monostearate and pilose antler sperm a are heated 80 DEG C together persistently to stir in a direction
Mixing makes to be emulsified into pantocrine lotion, lets cool spare;
The preparation of d pilose antler chocolates:By 50 DEG C of chocolate catsup after refining, 36 DEG C are cooled to cold water water proof, at 36 DEG C
The pantocrine lotion being added in cocoa sauce, being stirred continuously makes mixing.36 DEG C of sauces are cooled to 29 DEG C with cold water water proof, quickly
Stirring, keeps all sauce temperature uniform, then be warming up to 36 DEG C from 29 DEG C.36 DEG C are warming up to from 29 DEG C again to cool down, this step operation weight
It is three to four times multiple, temperature adjustment processing has been carried out, chocolate stable molding is made, has been kept the temperature at 36 DEG C, is then poured into mold, is cooled to
Solidification completely(15℃), stripping forming.
Because the amount of pilose antler sperm in the pilose antler chocolate fruit product of the present invention is very few, appearance, character can not differentiate, be area
The chocolate product of other pilose antler chocolate product and no pilose antler increases the discriminating item of pilose antler.Differentiate inspection with reference to the thin layer of pilose antler
Proved recipe method, this product method of inspection in addition to the inspection project according to chocolate, increase pilose antler thin layer differentiate item, as containing
Pilose antler sperm chocolate and the identification for being free of pilose antler sperm chocolate.
The discrimination method of pilose antler chocolate is:This product 20g is taken, 90% ethyl alcohol 50ml is added, is impregnated 2 hours, is ultrasonically treated 30 points
Clock, filtration, takes filtrate to be evaporated, and residue adds methanol 5ml to make dissolving, cooling, and grease is precipitated, and filtering is waved to 1ml, as examination
Product solution.Pilose antler control medicinal material 0.4g separately is taken, is made in the same way of control medicinal material solution.According to thin-layered chromatography"Chinese Pharmacopoeia"2015
Version(General rule 0502)Experiment, draws test solution and each 10ul of control medicinal material solution, point on same silica gel g thin-layer plate, with
N-butanol-glacial acetic acid-water(3:1:1)For solvent, it is unfolded, takes out, dry, sprays with 2% ninhydrin solution, be heated at 105 DEG C
Spot development is clear.In test sample chromatography, on position corresponding with control medicinal material chromatography, the spot of same color is shown.
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
Those of ordinary skill for, some improvements and modifications without departing from the principles of the present invention, these improvement and modification
It should be regarded as protection scope of the present invention.
Such as:Include the deer products such as full pilose antler, deer horn glue, deer bone, deer tire, venison, deer whip the present invention relates to related deer product
The product combined with chocolate is within this protection domain.
Secondly, the chocolates system such as some chocolate cocoa butter, cocoa liquor, cocoa power, white chocolate, substitute of cocoa fat
The combination of product and deer product is also within this protection domain.
Again, some emulsifier includes skimmed milk power, glycerin monostearate, polyglycerol polyricinoleate(PGPR), sapn,
The combination of the emulsifiers such as lecithin, soybean lecithin and antlet product is also within this protection domain.
Claims (7)
1. the invention belongs to pilose antler chocolate fruit product and preparation method thereof, feature critical is that emulsification is added in deer product
Agent fully merges with chocolate using the characteristics of its emulsification, stabilization, thickening, chocolate fruit product is made.
2. pilose antler chocolate fruit product according to claim 1 and preparation method thereof, including pilose antler is added in chocolate
Sperm, it is characterised in that glycerin monostearate is added in pilose antler sperm, using glycerin monostearate its emulsification, stablize,
The characteristics of thickening, makes pilose antler sperm fully be merged with chocolate, chocolate is made.
3. pilose antler sperm is added in product according to claim 2, including chocolate, it is characterised in that by following raw materials according prescription
It is made by weight percentage:Pilose antler sperm 0.2-1%, cocoa butter 20-55%, cocoa liquor 0-13%, white granulated sugar 5-22%, single tristearin
Acid glyceride 0.02-0.5%, alkalization cocoa power 0-15%, lactose 5-20%, skimmed milk power 6-30%, sorbester p38 0-0.15%, ovum
Phosphatidase 0-0.6%, soybean lecithin 0-5%, substitute of cocoa fat 0-20%.
4. its best prescription is in raw material prescription according to claim 3:Pilose antler sperm 0.5%, cocoa butter 55%, cocoa liq-uor
Block 9.7%, white granulated sugar 8%, glycerin monostearate 0.1%, alkalization cocoa power 15%, lactose 8%, skimmed milk power 3%, sorbester p38
0.05%, lecithin 0.55%, soybean lecithin 0.1%;Preparation method includes the following steps:
The making of pilose antler sperm:Pilose antler is put into band drawer pot, is steamed about 40 minutes thoroughly, is stripped off the skin, be sawn into 2-5 centimetres of section, be split into 3-5
Half;By it is fine and soft it is packaged enter rough sand cloth bag in, add Diluted Alcohol(5 times of 50% ethyl alcohol of amount)Temperature leaching, heating and refluxing extraction, recycling ethyl alcohol are simultaneously dense
Shorten dilute cream shape into(Pilose antler:Concentrate=1:1), cooling;Ethyl alcohol is added under continuous stirring, makes alcohol content up to 80% de- albumen, it is quiet
It sets 24 hours, takes supernatant, recycle ethyl alcohol and concentrate(Pilose antler:Pilose antler sperm 1:1), it refrigerates, it is spare;
The preparation of B chocolate catsups:By cocoa liquor and cocoa butter heating and melting, heats 40-60 DEG C and refine 3 hours, then add
Fine powder white granulated sugar after crushing and refining(Fineness is less than 20 microns), alkalization cocoa power, lactose(Fineness is less than 20 microns), degreasing
Milk powder, lecithin, soybean lecithin etc. continue refining 2 hours, the chocolate catsup after being refined;
The preparation of C pantocrine lotions:The emulsifiers such as glycerin monostearate and pilose antler sperm A are heated 70-80 DEG C by one together
A direction, which is persistently stirred, makes to be emulsified into pantocrine lotion, lets cool spare;
The preparation of D pilose antler chocolates:By 40-60 DEG C of chocolate catsup after refining, it is cooled to 33-36 DEG C with cold water water proof,
The pantocrine lotion being added in 33-36 DEG C of cocoa sauce, being stirred continuously makes mixing;33-36 DEG C of sauce is cold with cold water water proof
But it to 28-32 DEG C, quickly stirs, keeps all sauce temperature uniform, then 33-36 DEG C is warming up to from 28-32 DEG C;It is risen from 28-32 DEG C
Temperature cools down again to 33-36 DEG C, this step operation repeats three to four times, has carried out temperature adjustment processing, has made chocolate stable molding, in 33-
36 DEG C of heat preservations, are then poured into mold, are cooled to complete solidification(5-20℃), stripping forming.
5. pilose antler chocolate fruit product according to claim 3 and preparation method thereof, which is characterized in that its raw material prescription
It is by weight percentage respectively:
A pilose antlers sperm 1%, cocoa butter 55%, cocoa liquor 13%, white granulated sugar 8.1%, glycerin monostearate 0.5%, alkalization cocoa
Powder 10%, lactose 5%, skimmed milk power 6%, sorbester p38 0.01%, lecithin 0.39%, soybean lecithin 1%;
B pilose antlers sperm 0.8%, cocoa butter 35%, cocoa liquor 7%, white granulated sugar 16%, glycerin monostearate 0.3%, alkalization cocoa
Powder 8%, lactose 10.2%, skimmed milk power 20%, sorbester p38 0.03%, lecithin 0.57%, soybean lecithin 2.1%;
C pantocrines 0.5%, cocoa butter 55%, cocoa liquor 9.7%, white granulated sugar 8%, glycerin monostearate 0.1%, alkalization cocoa power
15%, lactose 8%, skimmed milk power 3%, sorbester p38 0.05%, lecithin 0.55%, soybean lecithin 0.1%;
D pantocrines 0.2%, cocoa butter 35%, cocoa liquor 10%, white granulated sugar 5%, glycerin monostearate 0.02%, lactose 19.1%,
Skimmed milk power 25%, sorbester p38 0.08%, lecithin 0.6%, soybean lecithin 5%;
E pantocrines 0.5%, cocoa butter 20%, cocoa liquor 3.5%, white granulated sugar 19%, glycerin monostearate 0.5%, alkalization cocoa
Powder 5%, lactose 6%, skimmed milk power 22.8%, sorbester p38 0.15%, lecithin 0.55%, soybean lecithin 2%, substitute of cocoa fat 20%;
F pantocrines 0.2%, cocoa butter 40%, cocoa liquor 0, white granulated sugar 22%, glycerin monostearate 0.08%, alkalization cocoa power
0, lactose 8.32%, skimmed milk power 29.4%.
6. pilose antler chocolate fruit product according to claim 1, it is characterised in that the discrimination method of pilose antler chocolate is:
This product 20g is taken, 90% ethyl alcohol 50ml is added, is impregnated 2 hours, is ultrasonically treated 30 minutes, filtration takes filtrate to be evaporated, residue adds methanol
5ml makes dissolving, cooling, and grease is precipitated, and filtering is waved to 1ml, as test solution;Pilose antler control medicinal material 0.4g separately is taken, together
Control medicinal material solution is made in method;According to thin-layered chromatography"Chinese Pharmacopoeia"Version in 2015(General rule 0502)It is molten to draw test sample for experiment
Liquid and each 10ul of control medicinal material solution, point is on same silica gel g thin-layer plate, with n-butanol-glacial acetic acid-water(3:1:1)For expansion
Agent is unfolded, and takes out, dries, and sprays with 2% ninhydrin solution, it is clear to be heated to spot development at 105 DEG C;In test sample chromatography,
On position corresponding with control medicinal material chromatography, the spot of same color is shown.
7. pilose antler chocolate fruit product according to claim 1, it is characterised in that have and enhance human immunity, is anti-tired
Labor improves endurance, enhancing memory, promotes appetite and improve the effect of sleep;Cure mainly warm kidney, production of sperm blood-nourishing, mends marrow strong bone;With
In chilly inability, dizziness due to deficiency of blood, waist knee impotence;Suitable for the beneficial production of the tonic and anti-aging of the middle-aged and the old of physically weak more diseases
Product are a kind of health healthy food with special flavor.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111096384A (en) * | 2020-01-19 | 2020-05-05 | 山西醯谷源生物科技有限公司 | Vinegar-center-containing chocolate and preparation method thereof |
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| CN101347163A (en) * | 2007-07-16 | 2009-01-21 | 王丽红 | Pilose antler chewing sweet |
| CN103283910A (en) * | 2013-05-29 | 2013-09-11 | 马氏庄园南京食品有限公司 | Nourishment chocolate and preparation method thereof |
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| CN105248797A (en) * | 2015-11-23 | 2016-01-20 | 杭州乔智合食品有限公司 | Milk chocolate and preparation method thereof |
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| CN101347163A (en) * | 2007-07-16 | 2009-01-21 | 王丽红 | Pilose antler chewing sweet |
| CN103283910A (en) * | 2013-05-29 | 2013-09-11 | 马氏庄园南京食品有限公司 | Nourishment chocolate and preparation method thereof |
| CN104798971A (en) * | 2015-04-13 | 2015-07-29 | 华南理工大学 | Donkey-hide gelatin chocolate and preparation method thereof |
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| CN111096384A (en) * | 2020-01-19 | 2020-05-05 | 山西醯谷源生物科技有限公司 | Vinegar-center-containing chocolate and preparation method thereof |
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