CN108813061A - A kind of pure rouge fragrance of a flower chocolate crumb and preparation method thereof - Google Patents
A kind of pure rouge fragrance of a flower chocolate crumb and preparation method thereof Download PDFInfo
- Publication number
- CN108813061A CN108813061A CN201810476640.8A CN201810476640A CN108813061A CN 108813061 A CN108813061 A CN 108813061A CN 201810476640 A CN201810476640 A CN 201810476640A CN 108813061 A CN108813061 A CN 108813061A
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- CN
- China
- Prior art keywords
- chocolate
- parts
- fragrance
- flower
- crumb
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Classifications
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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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to food technology fields, specifically disclose a kind of pure rouge fragrance of a flower chocolate crumb, are made by the raw material of following parts by weight：30-35 parts of cocoa butter, 43-50 parts of white granulated sugar, 10-15 parts of whole-fat milk powder, 8-10 parts of skimmed milk powder, 1.5-3 parts of strawberry powder, 0.8-1.5 parts of oriental cherry extract, 0.1-0.15 parts of citric acid .3-0.5 parts of phosphatidase 0,0.05-0.1 parts of polyglycerolpolyrici.oleate, 0.24-0.3 parts of natural red colouring matter, molten carrotene 0.05-0.07 parts of oil.Production method include prepare chocolate mass, die sinking prepares chocolate bar and chocolate bar wood shavings make pure rouge fragrance of a flower chocolate crumb.Pure rouge fragrance of a flower chocolate crumb product provided by the invention can be used directly, and more novel, mouthfeel is more preferably.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of pure rouge fragrance of a flower chocolate crumb also relates to its production
Method.
Background technique
At present in food production, in order to which beauty is tempting, chocolate crumb usually will use, such as when making birthday cake
Mouthfeel when in order to decorate and eat will use dark chocolate bar bits or milk chocolate bits.
Existing dark chocolate bar bits or milk chocolate bits color, taste are single, and are generally all made by substitute of cocoa fat,
Poor taste.In addition, most of chocolate crumbs are that manual shavings forms again by oneself purchase chocolate on the market, it is in irregular shape
It is again time-consuming and laborious.
Therefore, it is necessary to provide a kind of chocolate crumb product, can directly it use, and more novel, mouthfeel is more preferably.
Summary of the invention
The object of the present invention is to provide a kind of pure rouge fragrance of a flower chocolate crumbs, while additionally providing a kind of production method, this hair
Bright pure rouge fragrance of a flower chocolate crumb product can be used directly, and more novel, mouthfeel is more preferably.
In order to achieve the goal above, the technical scheme adopted by the invention is that：A kind of pure rouge fragrance of a flower chocolate crumb, by following
The raw material of parts by weight is made：
It is further preferred that the pure rouge fragrance of a flower chocolate crumb is made by the raw material of following parts by weight：
A kind of production method of pure rouge fragrance of a flower chocolate crumb, includes the following steps：
S1：Stock
Composition weighs each raw material in parts by weight：Cocoa butter, white granulated sugar, whole-fat milk powder, skimmed milk powder, strawberry powder, oriental cherry
Extract, citric acid, phosphatide, polyglycerolpolyrici.oleate, natural red colouring matter, the molten carrotene of oil；
S2：Prepare chocolate mass
Then it is added in fine grinding cylinder, cocoa butter, phosphatide, polyglycerolpolyrici.oleate heating and melting later again to described
Refine cylinder in be added white granulated sugar, whole-fat milk powder, skimmed milk powder, strawberry powder, oriental cherry extract, citric acid, stir evenly, then to
Preheated ball milling pearl is added in the fine grinding cylinder, after opening fine grinding cylinder fine grinding 4-6h, adds the molten carrotene of oil, neutral red
Pigment refines 30min again, shuts down discharging, obtains chocolate mass；
S3：Die sinking
The chocolate mass is poured into while hot in the mold of clean water stain-free, it will be above and below the mold that chocolate mass be filled
2min is vibrated, mold is then put into chilling room natural cooling, is cooled to depanning after chocolate solidifies completely；
S4：Wood shavings
The chocolate bar of solidification is put into progress chocolate wood shavings in chocolate shaving machine, makes pure rouge fragrance of a flower chocolate
Bits.
Pure rouge fragrance of a flower chocolate crumb provided by the invention, by scientific and reasonable sorting and production, by oriental cherry and fruit powder and
Chocolate is fused together, and obtains natural flower aroma fruity flavor by strawberry powder and oriental cherry extract, flavor is unique, and appearance is more
Fair and tender frivolous, the decoration for being particularly suited for the products such as ice cream and cake, Yoghourt uses；Pure rouge fragrance of a flower chocolate of the invention
Bits, are made by pure rouge, and just melt in the mouth, delicate mouthfeel is with rich flavor, and pure rouge chocolate is rich in more multi-nutrient, are eaten more strong
Health；Chocolate crumb regular shape of the invention can be directly used as ornament, and can be by adjusting chocolate shaving machine cutter shape
Shape and thickness obtain chocolate crumb of different shapes, meet the different demands of businessman, businessman can directly buy chocolate crumb production
Product use, very convenient.
In the manufacturing process of pure rouge fragrance of a flower chocolate crumb, when preparing chocolate mass, to be added into fine grinding cylinder preheated
Ball milling pearl, prevent the solidification of grease type raw material cocoa butter, phosphatide, polyglycerolpolyrici.oleate, guarantee that raw material is uniformly mixed；It carves
It, will be on the mold that chocolate mass be filled after the mold that the chocolate mass is poured into clean water stain-free while hot when mould
Lower vibration 2min squeezes out the bubble in chocolate mass, has bubble in the chocolate bar after preventing solidification.
Specific embodiment
The technical scheme of the invention is described in detail through specific implementation examples.
Embodiment 1
A kind of pure rouge fragrance of a flower chocolate crumb provided in this embodiment, is made by the raw material of following parts by weight：
The production method of the pure rouge fragrance of a flower chocolate crumb of the present embodiment, steps are as follows：
S1：Stock
Composition weighs each raw material in parts by weight：Cocoa butter, white granulated sugar, whole-fat milk powder, skimmed milk powder, strawberry powder, oriental cherry
Extract, citric acid, phosphatide, polyglycerolpolyrici.oleate, natural red colouring matter, the molten carrotene of oil；
S2：Prepare chocolate mass
Then it is added in fine grinding cylinder, cocoa butter, phosphatide, polyglycerolpolyrici.oleate heating and melting later again to fine grinding
White granulated sugar, whole-fat milk powder, skimmed milk powder, strawberry powder, oriental cherry extract, citric acid are added in cylinder, stirs evenly, then to fine grinding
Preheated ball milling pearl is added in cylinder, after opening fine grinding cylinder fine grinding 5h, adds the molten carrotene of oil, natural red colouring matter refines again
30min shuts down discharging, obtains chocolate mass；
S3：Die sinking
Chocolate mass is poured into the mold of clean water stain-free while hot, the mold for filling chocolate mass is vibrated up and down
2min shakes the bubble in chocolate mass out, and mold is then put into chilling room natural cooling, and it is completely solidifying to be cooled to chocolate
Depanning after Gu；
S4：Wood shavings
The chocolate bar of solidification is put into progress chocolate wood shavings in chocolate shaving machine, makes pure rouge fragrance of a flower chocolate
Bits.Fixing chocolate bar makes its firm not double swerve, opens wood shavings electromechanical source, switching knob is gone to automatic gear, adjust
Thickness knob is saved to 1.5mm gear, play button is pressed and starts chocolate wood shavings；Each button is attributed to original after work
Wood shavings electromechanical source is closed in position.
Embodiment 2
A kind of pure rouge fragrance of a flower chocolate crumb provided in this embodiment, is made by the raw material of following parts by weight：
The production method of the pure rouge fragrance of a flower chocolate crumb of the present embodiment is carried out referring to embodiment 1.
Embodiment 3
A kind of pure rouge fragrance of a flower chocolate crumb provided in this embodiment, is made by the raw material of following parts by weight：
The production method of the pure rouge fragrance of a flower chocolate crumb of the present embodiment is carried out referring to embodiment 1.
Claims (3)
1. a kind of pure rouge fragrance of a flower chocolate crumb, which is characterized in that be made by the raw material of following parts by weight：
2. pure rouge fragrance of a flower chocolate crumb according to claim 1, which is characterized in that made by the raw material of following parts by weight
It forms：
3. a kind of production method of pure rouge fragrance of a flower chocolate crumb of any of claims 1 or 2, which is characterized in that including following step
Suddenly：
S1：Stock
Composition weighs each raw material in parts by weight：Cocoa butter, white granulated sugar, whole-fat milk powder, skimmed milk powder, strawberry powder, oriental cherry extract
Object, citric acid, phosphatide, polyglycerolpolyrici.oleate, natural red colouring matter, the molten carrotene of oil；
S2：Prepare chocolate mass
Then it is added in fine grinding cylinder, cocoa butter, phosphatide, polyglycerolpolyrici.oleate heating and melting later again to the fine grinding
White granulated sugar, whole-fat milk powder, skimmed milk powder, strawberry powder, oriental cherry extract, citric acid are added in cylinder, stirs evenly, then to described
Preheated ball milling pearl is added in fine grinding cylinder, after opening fine grinding cylinder fine grinding 4-6h, adds the molten carrotene of oil, natural red colouring matter
30min is refined again, is shut down discharging, is obtained chocolate mass；
S3：Die sinking
The chocolate mass is poured into the mold of clean water stain-free while hot, the mold for filling chocolate mass is vibrated up and down
Then mold is put into chilling room natural cooling by 2min, be cooled to depanning after chocolate solidifies completely；
S4：Wood shavings
The chocolate bar of solidification is put into progress chocolate wood shavings in chocolate shaving machine, makes pure rouge fragrance of a flower chocolate crumb.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810476640.8A CN108813061A (en) | 2018-05-17 | 2018-05-17 | A kind of pure rouge fragrance of a flower chocolate crumb and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810476640.8A CN108813061A (en) | 2018-05-17 | 2018-05-17 | A kind of pure rouge fragrance of a flower chocolate crumb and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813061A true CN108813061A (en) | 2018-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810476640.8A Pending CN108813061A (en) | 2018-05-17 | 2018-05-17 | A kind of pure rouge fragrance of a flower chocolate crumb and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886001A (en) * | 2022-05-24 | 2022-08-12 | 佛山科学技术学院 | Sandwich chocolate and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376398A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate |
| CN102138614A (en) * | 2010-12-31 | 2011-08-03 | 内蒙古伊利实业集团股份有限公司 | Yoghourt flavor chocolate composition for coating frozen beverage |
| CN102613371A (en) * | 2012-04-13 | 2012-08-01 | 常熟市平冶机械有限公司 | Preparation method for osmanthus chocolate |
| CN103875882A (en) * | 2012-12-20 | 2014-06-25 | 内蒙古伊利实业集团股份有限公司 | Chocolate used for external coating of cold drink, and particle-containing chocolate coat |
| CN105916382A (en) * | 2013-11-25 | 2016-08-31 | 赛诺菲 | Sweet food product made from dry fruit |
-
2018
- 2018-05-17 CN CN201810476640.8A patent/CN108813061A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376398A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate |
| CN102138614A (en) * | 2010-12-31 | 2011-08-03 | 内蒙古伊利实业集团股份有限公司 | Yoghourt flavor chocolate composition for coating frozen beverage |
| CN102613371A (en) * | 2012-04-13 | 2012-08-01 | 常熟市平冶机械有限公司 | Preparation method for osmanthus chocolate |
| CN103875882A (en) * | 2012-12-20 | 2014-06-25 | 内蒙古伊利实业集团股份有限公司 | Chocolate used for external coating of cold drink, and particle-containing chocolate coat |
| CN105916382A (en) * | 2013-11-25 | 2016-08-31 | 赛诺菲 | Sweet food product made from dry fruit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886001A (en) * | 2022-05-24 | 2022-08-12 | 佛山科学技术学院 | Sandwich chocolate and preparation method thereof |
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Application publication date: 20181116 |