CN108782912A - A kind of strawberry flavor chocolate and preparation method thereof - Google Patents
A kind of strawberry flavor chocolate and preparation method thereof Download PDFInfo
- Publication number
- CN108782912A CN108782912A CN201810679331.0A CN201810679331A CN108782912A CN 108782912 A CN108782912 A CN 108782912A CN 201810679331 A CN201810679331 A CN 201810679331A CN 108782912 A CN108782912 A CN 108782912A
- Authority
- CN
- China
- Prior art keywords
- strawberry
- chocolate
- pressure
- preparation
- catsup
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 133
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 133
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 104
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 104
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 35
- 235000019634 flavors Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 132
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000227 grinding Methods 0.000 claims abstract description 12
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 11
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241001164374 Calyx Species 0.000 claims abstract description 10
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 9
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 230000008961 swelling Effects 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 230000001681 protective effect Effects 0.000 claims abstract description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 10
- 239000008101 lactose Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 230000001007 puffing effect Effects 0.000 claims 1
- 238000001291 vacuum drying Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 10
- 238000009877 rendering Methods 0.000 description 10
- 238000002156 mixing Methods 0.000 description 9
- 244000025254 Cannabis sativa Species 0.000 description 7
- 235000021028 berry Nutrition 0.000 description 7
- 230000008520 organization Effects 0.000 description 5
- 238000001035 drying Methods 0.000 description 3
- 238000003475 lamination Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 229920003266 Leaf® Polymers 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000014651 chocolate spreads Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
- A23G7/0093—Cooling or drying
-
- 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)
- Botany (AREA)
- Confectionery (AREA)
Abstract
A kind of strawberry flavor chocolate and preparation method thereof, includes the following steps：Fresh mature strawberry is chosen, after removing carpopodium and calyx, cleaning, is less than 5% through carbon dioxide room temperature swelling and watering or vacuum freeze drying to strawberry moisture, it is spare；By raw material proportioning, fine grinding in refiner is added after white granulated sugar, cocoa butter, milk powder, phosphatide and vanillic aldehyde are mixed and is prepared into the chocolate catsup that granularity is less than 25um, the chocolate catsup after fine grinding is transferred in cold wall tank, holding temperature is 35~55 DEG C, spare；Pressure difference mixes：Strawberry and chocolate catsup are put into container and obtain mixture, strawberry is completely submerged in chocolate catsup, alternately chocolate is infiltrated by positive pressure, negative pressure or positive/negative-pressure in the institutional framework of strawberry and strawberry flavor chocolate is made, finally by strawberry flavor chocolate freezen protective obtained.The preparation method is simple, can retain the original shape of strawberry, prepared chocolate mouthfeel is good, full of nutrition.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of strawberry flavor chocolate and preparation method thereof.
Background technology
Strawberry nutrition value is abundant, is known as being " fruit queen ", contains abundant vitamin C, vitamin A, vitamin
E, nicotinic acid, vitamin B1, vitamin B2, carrotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, leaf
The nutriments such as acid, iron, calcium, ellagic acid and anthocyanidin.
Currently, strawberry flavor chocolate on the market is with strawberry surface coating chocolate, strawberry chocolate cream etc.
Method is made, and also has strawberry being cut into the preparation method that particle is blended in chocolate catsup, but chalk in the above method
Power is only to be combined with strawberry surface, and chocolate cannot completely permeate in the institutional framework of strawberry, therebetween in mutual
Discrete state cannot achieve mutual blending, and therefore, obtained strawberry flavor chocolate mouthfeel has apparent level characteristics；
In addition, after chocolate is mixed with strawberry, it is also necessary to which the processing such as polished, polished, processing are cumbersome.
Invention content
The purpose of the present invention is to provide a kind of strawberry flavor chocolates and preparation method thereof, and the preparation method is simple,
The original shape of strawberry can be retained, chocolate can completely permeate in the institutional framework of strawberry, can realize phase therebetween
Mutually blending, prepared chocolate mouthfeel is good, full of nutrition.
To achieve the above object, a kind of preparation method of strawberry flavor chocolate, includes the following steps：
(1) strawberry frozen dried
Fresh mature strawberry is chosen, after removing carpopodium and calyx, cleaning, through carbon dioxide room temperature swelling and watering or vacuum refrigeration
It dries, is dehydrated or dries to strawberry moisture less than 5%, it is spare；
(2) preparation of chocolate catsup
By raw material proportioning, essence in refiner is added after white granulated sugar, cocoa butter, milk powder, lactose, phosphatide and vanillic aldehyde are mixed
Mill prepares the chocolate catsup for being less than 25um at granularity, the chocolate catsup after fine grinding is transferred in cold wall tank, holding temperature is
It is 35~55 DEG C, spare；The raw material proportioning is：40~48 parts of cocoa butter, 25~32 parts of white granulated sugar, 10~18 parts of milk powder, lactose
12~18 parts, phosphatidase 0 .2~0.3 part, 0.05~0.1 part of vanillic aldehyde；
(3) pressure difference mixes
Step (1) treated strawberry is put into chocolate catsup made from step (2) in container and obtains mixture, grass
The certain kind of berries is completely submerged in chocolate catsup, and chocolate is alternately infiltrated into the knot of tissue of strawberry by positive pressure, negative pressure or positive/negative-pressure
Strawberry flavor chocolate is made in structure, finally by strawberry flavor chocolate freezen protective obtained.
Preferably, positive pressure pressure when being permeated only with positive pressure in step (3) is 0.5~3.0Mpa, keep 20~
40min。
Preferably, negative-pressure vacuum degree when being permeated only with negative pressure in step (3) is 100~560pa, keep 20~
40min。
Preferably, the positive/negative-pressure alternately strike process described in step (3) is：Positive pressure pressure is 0.5~3.0Mpa, is kept
10~20min；Negative-pressure vacuum degree is 100~560pa, keeps 10~20min, alternately 2~3 times.
Preferably, chocolate catsup did not had 1~10cm of strawberry in step (3).
Preferably, the carbon dioxide room temperature swelling and watering in the step (1) the specific steps are：Will removal carpopodium and calyx,
Strawberry after cleaning sloughs Free water, is put into reaction kettle, is evacuated to pressure at least 0.08Mpa, and be less than 0.1Mpa, injection
Carbon dioxide gas makes reacting kettle inner pressure reach 1.5~10.5MPa, after keeping 30~60min, is depressured in 30~240s
To normal pressure, make strawberry swelling and watering.
Preferably, the vacuum freeze drying in the step (1) the specific steps are：Will removal carpopodium and calyx, clean after
It is -20~-30 DEG C that strawberry, which is refrigerated to strawberry inside center temperature, then strawberry is transferred in dry vacuum container, controls vacuum degree
Less than 120pa, dry vacuum container carries out heating to strawberry makes strawberry surface temperature and inside center temperature be respectively less than 60 DEG C, drying
20~28h.
Preferably, the fine grinding time in the step (2) is 18~20h, and holding temperature is 45 DEG C.
A kind of strawberry flavor chocolate, is made by above-mentioned preparation method.
Strawberry is handled by carbon dioxide room temperature swelling and watering or vacuum freeze drying in the present invention so that the nutrition of strawberry
Ingredient will not be lost in；The granularity of chocolate catsup is less than 25um in the present invention, smaller than the chocolate granularity of general commercial type,
So that chocolate and the institutional framework of strawberry can be closely adhered to together.The present invention is mixed into core by chalk with pressure difference
Power penetrates into the institutional framework of strawberry, makes to realize mutually blending therebetween, compensates for the field this based food pressure difference mixing
The blank of technology.The preparation method is simple, remains the original shape of strawberry, increases the contact area of strawberry and chocolate,
It solves the present situation that chocolate is only combined with strawberry surface, strawberry organization internal is made to be filled with chocolate, strawberry flavor and chocolate
Taste is dissolved into together, and the mixing taste of chocolate and strawberry is presented.Prepared chocolate mouthfeel is good, full of nutrition.
Description of the drawings
Fig. 1 is the Product Rendering being mixed to get using normal pressure；
Fig. 2 is the Product Rendering being mixed to get using positive pressure；
Fig. 3 is the Product Rendering being mixed to get using negative pressure；
Fig. 4 is the Product Rendering being alternately mixed to get using positive/negative-pressure.
Specific implementation mode
Invention is further described in detail with reference to embodiments.
Embodiment one
A kind of preparation method of strawberry flavor chocolate, includes the following steps：
(1) strawberry frozen dried
Choose fresh mature strawberry, remove carpopodium and calyx, clean after strawberry slough Free water, be put into reaction kettle, take out
Vacuum is less than 0.1Mpa to pressure at least 0.08Mpa, injects carbon dioxide gas, make reacting kettle inner pressure reach 1.5~
10.5MPa is depressurized to normal pressure after keeping 30~60min in 30~240s, makes strawberry swelling and watering to moisture less than 5%, standby
With；
(2) preparation of chocolate catsup
By raw material proportioning, essence in refiner is added after white granulated sugar, cocoa butter, milk powder, lactose, phosphatide and vanillic aldehyde are mixed
Mill prepares the chocolate catsup for being less than 25um at granularity, and the fine grinding time is 18~20h, and the chocolate catsup after fine grinding is transferred to guarantor
In warm cylinder, holding temperature is 35 DEG C, spare；The raw material proportioning is：40 parts of cocoa butter, 25 parts of white granulated sugar, 10 parts of milk powder, lactose
12 parts .2 parts of phosphatidase 0,0.05 part of vanillic aldehyde；
(3) pressure difference mixes
Step (1) treated strawberry is put into chocolate catsup made from step (2) in container and obtains mixture, grass
The certain kind of berries is completely submerged in chocolate catsup, and chocolate catsup did not had 1~10cm of strawberry, and chocolate is infiltrated into strawberry by positive pressure
Institutional framework in strawberry flavor chocolate is made, the positive pressure pressure is 0.5~3.0Mpa, keeps 20~40min, most
Afterwards by strawberry flavor chocolate freezen protective obtained.
Fig. 1 show the Product Rendering being mixed to get using normal pressure, it will be seen from figure 1 that chocolate is only distributed in
Strawberry surface does not penetrate into the institutional framework of strawberry, and there are apparent laminations；Fig. 2 is grass made from the present embodiment
Certain kind of berries taste chocolate, compared with Product Rendering shown in FIG. 1, chocolate has been penetrated into the institutional framework of strawberry, has been filled
Strawberry organization internal is expired, the two realizes mutual blending.
Embodiment two
A kind of preparation method of strawberry flavor chocolate, includes the following steps：
(1) strawberry frozen dried
Choose fresh mature strawberry, by the strawberry after removing carpopodium and calyx, cleaning be refrigerated to strawberry inside center temperature be-
20~-30 DEG C, then strawberry is transferred in dry vacuum container, control vacuum degree is less than 120pa, and dry vacuum container carries out strawberry
Heating makes strawberry surface temperature and inside center temperature be respectively less than 60 DEG C, and dry 20~28h, drying to strawberry moisture is less than 5%,
It is spare；
(2) preparation of chocolate catsup
By raw material proportioning, essence in refiner is added after white granulated sugar, cocoa butter, milk powder, lactose, phosphatide and vanillic aldehyde are mixed
Mill prepares the chocolate catsup for being less than 25um at granularity, and the fine grinding time is 18~20h, and the chocolate catsup after fine grinding is transferred to guarantor
In warm cylinder, holding temperature is 45 DEG C, spare；The raw material proportioning is：44 parts of cocoa butter, 28 parts of white granulated sugar, 14 parts of milk powder, lactose
15 parts .25 parts of phosphatidase 0,0.07 part of vanillic aldehyde；
(3) pressure difference mixes
Step (1) treated strawberry is put into chocolate catsup made from step (2) in container and obtains mixture, grass
The certain kind of berries is completely submerged in chocolate catsup, and chocolate catsup did not had 1~10cm of strawberry, and chocolate is infiltrated into strawberry by negative pressure
Institutional framework in strawberry flavor chocolate is made, the negative-pressure vacuum degree is 100~560pa, keeps 20~40min,
Finally by strawberry flavor chocolate freezen protective obtained.
Fig. 1 show the Product Rendering being mixed to get using normal pressure, it will be seen from figure 1 that chocolate is only distributed in
Strawberry surface does not penetrate into the institutional framework of strawberry, and there are apparent laminations；Fig. 3 is grass made from the present embodiment
Certain kind of berries taste chocolate, compared with Product Rendering shown in FIG. 1, chocolate has been penetrated into the institutional framework of strawberry, has been filled
Strawberry organization internal is expired, the two realizes mutual blending.
Embodiment three
A kind of preparation method of strawberry flavor chocolate, includes the following steps：
(1) strawberry frozen dried
Choose fresh mature strawberry, by the strawberry after removing carpopodium and calyx, cleaning be refrigerated to strawberry inside center temperature be-
20~-30 DEG C, then strawberry is transferred in dry vacuum container, control vacuum degree is less than 120pa, and dry vacuum container carries out strawberry
Heating makes strawberry surface temperature and inside center temperature be respectively less than 60 DEG C, and dry 20~28h, drying to strawberry moisture is less than 5%,
It is spare；
(2) preparation of chocolate catsup
By raw material proportioning, essence in refiner is added after white granulated sugar, cocoa butter, milk powder, lactose, phosphatide and vanillic aldehyde are mixed
Mill prepares the chocolate catsup for being less than 25um at granularity, and the fine grinding time is 18~20h, and the chocolate catsup after fine grinding is transferred to guarantor
In warm cylinder, holding temperature is 55 DEG C, spare；The raw material proportioning is：48 parts of cocoa butter, 32 parts of white granulated sugar, 18 parts of milk powder, lactose
18 parts .3 parts of phosphatidase 0,0.1 part of vanillic aldehyde；
(3) pressure difference mixes
Step (1) treated strawberry is put into chocolate catsup made from step (2) in container and obtains mixture, grass
The certain kind of berries is completely submerged in chocolate catsup, and chocolate catsup did not had 1~10cm of strawberry, is alternately permeated chocolate by positive/negative-pressure
Strawberry flavor chocolate is made in the institutional framework of strawberry, the positive/negative-pressure alternately strike process is：Positive pressure pressure is
0.5~3.0Mpa keeps 10~20min；Negative-pressure vacuum degree is 100~560pa, keeps 10~20min, alternately 2~3 times, most
Afterwards by strawberry flavor chocolate freezen protective obtained.
Fig. 1 show the Product Rendering being mixed to get using normal pressure, it will be seen from figure 1 that chocolate is only distributed in
Strawberry surface does not penetrate into the institutional framework of strawberry, and there are apparent laminations；Fig. 4 is grass made from the present embodiment
Certain kind of berries taste chocolate, compared with Product Rendering shown in FIG. 1, chocolate has been penetrated into the institutional framework of strawberry, has been filled
Strawberry organization internal is expired, the two realizes mutual blending.
Above-described embodiment remains the original shape of strawberry, increases the contact area of strawberry and chocolate, solves skilful
Gram force is only and the present situation of strawberry surface combination, strawberry organization internal are filled with chocolate, strawberry flavor and chocolate flavoured is dissolved into one
It rises, the mixing taste of chocolate and strawberry is presented, improves the mouthfeel of chocolate, prepared chocolate mouthfeel is good, battalion
It supports abundant.
Claims (9)
1. a kind of preparation method of strawberry flavor chocolate, it is characterised in that：Include the following steps：
(1) strawberry frozen dried
Fresh mature strawberry is chosen, removal carpopodium and calyx after cleaning, are done through carbon dioxide room temperature swelling and watering or vacuum refrigeration
It is dry, it is dehydrated or dries to strawberry moisture less than 5%, it is spare；
(2) preparation of chocolate catsup
By raw material proportioning, it is added to refine in refiner after white granulated sugar, cocoa butter, milk powder, lactose, phosphatide and vanillic aldehyde are mixed and makes
The standby chocolate catsup for being less than 25um at granularity, the chocolate catsup after fine grinding is transferred in cold wall tank, and holding temperature is 35~
It is 55 DEG C, spare；The raw material proportioning is：40~48 parts of cocoa butter, 25~32 parts of white granulated sugar, 10~18 parts of milk powder, lactose 12~
18 parts, phosphatidase 0 .2~0.3 part, 0.05~0.1 part of vanillic aldehyde；
(3) pressure difference mixes
Step (1) treated strawberry is put into chocolate catsup made from step (2) in container and obtains mixture, strawberry is complete
It is immersed in chocolate catsup, is alternately infiltrated into chocolate in the institutional framework of strawberry entirely by positive pressure, negative pressure or positive/negative-pressure
Strawberry flavor chocolate is made, finally by strawberry flavor chocolate freezen protective obtained.
2. a kind of preparation method of strawberry flavor chocolate according to claim 1, it is characterised in that：In step (3)
Positive pressure pressure when being permeated only with positive pressure is 0.5~3.0Mpa, keeps 20~40min.
3. a kind of preparation method of strawberry flavor chocolate according to claim 1, it is characterised in that：In step (3)
Negative-pressure vacuum degree when being permeated only with negative pressure is 100~560pa, keeps 20~40min.
4. a kind of preparation method of strawberry flavor chocolate according to claim 1, it is characterised in that：In step (3)
Positive/negative-pressure alternately strike process be：Positive pressure pressure is 0.5~3.0Mpa, keeps 10~20min；Negative-pressure vacuum degree be 100~
560pa keeps 10~20min, alternately 2~3 times.
5. a kind of preparation method of strawberry flavor chocolate according to claim 1,2,3 or 4, it is characterised in that：Step
Suddenly chocolate catsup did not had 1~10cm of strawberry level in (3).
6. a kind of preparation method of strawberry flavor chocolate according to claim 1,2,3 or 4, it is characterised in that：Institute
State carbon dioxide room temperature swelling and watering in step (1) the specific steps are：By the strawberry after removing carpopodium and calyx, cleaning slough from
It by water, is put into reaction kettle, is evacuated to pressure at least 0.08Mpa and is less than 0.1Mpa, inject carbon dioxide gas, make anti-
It answers pressure in kettle to reach 1.5~10.5MPa, after keeping 30~60min, normal pressure is depressurized in 30~240s, keeps strawberry puffing
Dehydration.
7. a kind of preparation method of strawberry flavor chocolate according to claim 1,2,3 or 4, it is characterised in that：Institute
State vacuum freeze drying in step (1) the specific steps are：Strawberry after removing carpopodium and calyx, cleaning is refrigerated to inside strawberry
Central temperature is -20~-30 DEG C, then strawberry is transferred in dry vacuum container, and control vacuum degree is less than 120pa, vacuum drying
Storehouse carries out heating to strawberry makes strawberry surface temperature and inside center temperature be respectively less than 60 DEG C, dry 20~28h.
8. a kind of preparation method of strawberry flavor chocolate according to claim 1,2,3 or 4, it is characterised in that：Institute
It is 18~20h to state the fine grinding time in step (2), and holding temperature is 45 DEG C.
9. a kind of strawberry flavor chocolate, it is characterised in that it is by any one of claim 1 to 8 preparation method system
?.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810679331.0A CN108782912A (en) | 2018-06-27 | 2018-06-27 | A kind of strawberry flavor chocolate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810679331.0A CN108782912A (en) | 2018-06-27 | 2018-06-27 | A kind of strawberry flavor chocolate and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108782912A true CN108782912A (en) | 2018-11-13 |
Family
ID=64071898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810679331.0A Pending CN108782912A (en) | 2018-06-27 | 2018-06-27 | A kind of strawberry flavor chocolate and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108782912A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757591A (en) * | 2019-01-30 | 2019-05-17 | 江苏派乐滋食品有限公司 | A kind of impregnated food processing method and impregnated food |
| WO2020186449A1 (en) * | 2019-03-19 | 2020-09-24 | 江苏派乐滋食品有限公司 | Impregnated food processing method and impregnated food |
| CN111838379A (en) * | 2020-08-20 | 2020-10-30 | 江苏派乐滋食品有限公司 | Strawberry-shaped chocolate product and preparation method thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792284A (en) * | 2005-12-26 | 2006-06-28 | 吴树勋 | Method for swelling and watering fruit or vegetable type food at ambient temp. |
| CN102342355A (en) * | 2011-09-30 | 2012-02-08 | 江苏派乐滋食品有限公司 | Method for preparing chocolate and strawberry crisps |
| KR20130059097A (en) * | 2011-11-28 | 2013-06-05 | 농업회사법인 주식회사 조이팜 | Strawberry chocolate and the method for manufacturing the same |
| KR20130059099A (en) * | 2011-11-28 | 2013-06-05 | 농업회사법인 주식회사 조이팜 | Strawberry chocolate and the method for manufacturing the same |
| KR101420673B1 (en) * | 2013-01-21 | 2014-07-17 | 주식회사 샘넷식품 농업회사법인 | Manufacturing method of strawberry-chocolate |
| CN104023548A (en) * | 2011-12-27 | 2014-09-03 | 株式会社明治 | Plant powder-containing white chocolate-impregnated food and method for producing same |
| CN204969273U (en) * | 2015-05-18 | 2016-01-20 | 中粮集团有限公司 | Chocolate |
| CN106165756A (en) * | 2015-05-18 | 2016-11-30 | 中粮集团有限公司 | Chocolate and manufacture method thereof |
| CN107047902A (en) * | 2017-04-24 | 2017-08-18 | 广东休姆食品有限公司 | A kind of chocolate permeating and dewatering fruits and vegetables equipment and preparation method thereof |
| CN107125405A (en) * | 2017-06-01 | 2017-09-05 | 莱阳鲁花食品有限公司 | A kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit |
-
2018
- 2018-06-27 CN CN201810679331.0A patent/CN108782912A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792284A (en) * | 2005-12-26 | 2006-06-28 | 吴树勋 | Method for swelling and watering fruit or vegetable type food at ambient temp. |
| CN102342355A (en) * | 2011-09-30 | 2012-02-08 | 江苏派乐滋食品有限公司 | Method for preparing chocolate and strawberry crisps |
| KR20130059097A (en) * | 2011-11-28 | 2013-06-05 | 농업회사법인 주식회사 조이팜 | Strawberry chocolate and the method for manufacturing the same |
| KR20130059099A (en) * | 2011-11-28 | 2013-06-05 | 농업회사법인 주식회사 조이팜 | Strawberry chocolate and the method for manufacturing the same |
| CN104023548A (en) * | 2011-12-27 | 2014-09-03 | 株式会社明治 | Plant powder-containing white chocolate-impregnated food and method for producing same |
| KR101420673B1 (en) * | 2013-01-21 | 2014-07-17 | 주식회사 샘넷식품 농업회사법인 | Manufacturing method of strawberry-chocolate |
| CN204969273U (en) * | 2015-05-18 | 2016-01-20 | 中粮集团有限公司 | Chocolate |
| CN106165756A (en) * | 2015-05-18 | 2016-11-30 | 中粮集团有限公司 | Chocolate and manufacture method thereof |
| CN107047902A (en) * | 2017-04-24 | 2017-08-18 | 广东休姆食品有限公司 | A kind of chocolate permeating and dewatering fruits and vegetables equipment and preparation method thereof |
| CN107125405A (en) * | 2017-06-01 | 2017-09-05 | 莱阳鲁花食品有限公司 | A kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757591A (en) * | 2019-01-30 | 2019-05-17 | 江苏派乐滋食品有限公司 | A kind of impregnated food processing method and impregnated food |
| WO2020186449A1 (en) * | 2019-03-19 | 2020-09-24 | 江苏派乐滋食品有限公司 | Impregnated food processing method and impregnated food |
| CN111838379A (en) * | 2020-08-20 | 2020-10-30 | 江苏派乐滋食品有限公司 | Strawberry-shaped chocolate product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108782912A (en) | A kind of strawberry flavor chocolate and preparation method thereof | |
| CN102669705A (en) | Making method of dried duck meat slices with excellent taste | |
| CN102067932A (en) | Preparation method of low-sugar fully-preserved wild kiwiberries | |
| CN108464464A (en) | The clear-cut piece of fresh dates and processing technology | |
| CN108477599A (en) | A kind of instant tremella custard and preparation method thereof | |
| CN103478313A (en) | Manufacture process for Zhuangxiang black tea | |
| CA2312076C (en) | A method for preparation of mulberry leaf powder and ice cream containing thereof | |
| CN104286757A (en) | Heat-clearing pear powder and preparation method thereof | |
| CN104957334A (en) | Freeze-drying grapefruit tea and processing method thereof | |
| KR101987905B1 (en) | Preparation method of bean curd using freezing coagulation | |
| KR101254722B1 (en) | Manufacturing method of waxy corn latte using roasting-waxy corn powder | |
| CN104839724A (en) | Ginseng and red date compound health-care buccal tablet and preparation method thereof | |
| CN106954677A (en) | A kind of passion fruit taste fermented soybean milk freezes the preparation method of particle | |
| CN101555442A (en) | Manufacturing method of beer flavouring agent for improving aroma | |
| CN106722871A (en) | A kind of fast food type white fungus fermented glutinous rice egg and preparation method thereof | |
| CN105462752A (en) | Phellinus igniarius and folium mori rice wine and preparation method thereof | |
| CN102132806B (en) | Preparation method of fruit and vegetable cake | |
| SU1750587A1 (en) | Sour cabbage production method | |
| CN109997921A (en) | Fresh cheese food and preparation method thereof | |
| JPS6012933A (en) | Preparation of solid tasty drink | |
| CN107242285A (en) | A kind of processing method for extending the cherry storage prescription time | |
| CN107691757A (en) | A kind of Momordica grosvenori sundae and preparation method thereof | |
| JP4090338B2 (en) | Seasoning beverages using dried seasoned fruit pieces | |
| KR20190084609A (en) | The manufacturing method of lemon-green tea | |
| CN106418211A (en) | Natural ice green bean paste and processing technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181113 |