CN109845866A - A kind of preparation method of ultra micro chocolate cream - Google Patents
A kind of preparation method of ultra micro chocolate cream Download PDFInfo
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- CN109845866A CN109845866A CN201910214296.XA CN201910214296A CN109845866A CN 109845866 A CN109845866 A CN 109845866A CN 201910214296 A CN201910214296 A CN 201910214296A CN 109845866 A CN109845866 A CN 109845866A
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- chocolate
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Abstract
The invention discloses a kind of preparation methods of ultra micro chocolate cream, belong to chocolate field, a kind of preparation method of ultra micro chocolate cream, the chocolate cream by following mass percent raw material preparation: cocoa power 30-45, vegetable oil 5-10, edible glycerol 4-5, pearl powder 2-3, honey 10-15, microalgae powder 2-5, xanthan gum 2-5, mono fatty acid glyceride 1-2, white granulated sugar 10-20, skimmed milk powder 5-8, surplus is deionized water, the present invention is first by cocoa bean by the way that fine gtinding obtains fine and smooth uniform cocoa powder raw material again after pulverizing, then by the way that by each raw material, hybrid modulation is that two kinds of material liquids are remixed and emulsified in high-speed mixer, high-speed mixer is ultrasonic stirrer, device for generating super-fine air bubble is connected on the ultrasonic stirrer, raw material of the present invention It is all made of edible raw material, may act as also using as chocolate mask while chocolate cream is edible.
Description
Technical field
The present invention relates to chocolate fields, more specifically to a kind of preparation method of ultra micro chocolate cream.
Background technique
Chocolate cream (ChocolateCream) is with cocoa power and milk etc. for primary raw material, one made of processing and fabricating
The delicious sweets of kind.It both can be used as a kind of sweets it is edible can also be used as the sauces such as bread come using.
Facial mask belongs in cosmetics earlier, the principle of facial mask be using being covered on face's of short duration time, temporarily every
From extraneous air and pollution, skin temperature is improved, the pore of skin is promoted to expand, promoted sweat gland secretion and metabolism, have
Conducive to the product and oil substances of skin discharge epidermal cell metabolism.Moisture in facial mask penetrates into the cutin of skin epidermis
Layer, skin become soft flexible, make skin that preferable complexion be presented.
With people's living standard and the level of consumption raising, cosmetics have become required in current daily life
Product, requirement of the people to it is also higher and higher, but the cosmetics that pure chemistry synthesis is used for a long time can generate skin and body
Injury, or even can toxic side effect.Therefore current " green, environmental protection and safely " has become the development of countries in the world cosmetics pursuit
Trend.Have effects that certain natural plants using action temperature and again as raw material, applied to having become exploitation in cosmetics
Hot spot, especially in moisturizing, the functional cosmetics such as whitening and anti-aging.
It has been investigated that chocolate has important open applications prospect in terms of skin care.Chocolate is rich in
Cocoa polyphenol, protein and unsaponifiable matter, can consolidation skin, allow it is tired out, relaxation face mask seem younger；Chocolate
Skin blood can be promoted to recycle, aging epidermal cell be removed, to enable skin taking on a new look；Meanwhile rich in dimension in chocolate
Raw element A, E can promote blood circulation, and pure natural cocoa butter can moisten dry and cracked skin, remove the dirt gathered daily in hair follicle
Dirt has good cosmetic result；In addition, containing alkaloids in chocolate, it can directly act on nervous system, stimulate people
Physiology circulation, allow skin keep elasticity and vigor.Also contain the elements such as vitamin B2 and potassium, magnesium, calcium, iron, energy in chocolate
The reflecting system of muscle and body is effectively facilitated, and stimulates blood circulation.
Summary of the invention
1. technical problems to be solved
Aiming at the problems existing in the prior art, the purpose of the present invention is to provide a kind of ultra micro chocolate cream, it can be with
It realizes and is also used as facial mask use while there is good edible value, also there is good moisturizing when using as facial mask
Whitening effect.
2. technical solution
To solve the above problems, the present invention adopts the following technical scheme that.
The present invention relates to a kind of preparation methods of ultra micro chocolate cream, include the following steps:
Step 1: by cocoa bean temperature be 90-130 DEG C at roast 20-30 minutes；
Crushed Step 2: the cocoa bean after roasting is put into micronizer, be put into after crushing high-precision grinder into
Row grinding, obtains raw material powder；
Step 3: deionized water and the mixing of the first auxiliary ingredients is added in skimmed milk powder, 20-40 points are heat-treated at 80 DEG C
Then resulting liquid is put into after high-speed mixer carries out high-speed stirred 10-15 minutes and obtains the first material liquid by clock；
Step 4: by raw material powder, edible glycerol and vegetable oil after certain proportion mixes, then heat simultaneously at 70-90 DEG C
It is put into high speed agitator to carry out high-speed stirred 10-15 minutes, after raw material powder is completely dissolved, obtains the second material liquid；
Step 5: the first material liquid and the second material liquid are put into emulsion pot, material liquid, emulsifier and the is then added
Two auxiliary ingredients and to be stirred in the environment of 350-500 revs/min, 80-120 DEG C, stirring obtained chocolate after 15-20 minutes
Sauce finished product；
Step 6: sealing tinning.
Further, first auxiliary ingredients are white granulated sugar, xanthan gum and skimmed milk powder.
Further, second auxiliary ingredients are by pearl powder, microalgae powder and honey in high-precision grinder mixed grinding
It is made after 30-45 minutes.
Further, the emulsifier is mono fatty acid glyceride.
Further, the high-speed mixer is ultrasonic stirrer, is connected with ultra micro gas on the ultrasonic stirrer
Steep generator.
Further, the chocolate cream by following mass percent raw material preparation: cocoa power 30-45, vegetable oil 5-
10, edible glycerol 4-5, pearl powder 2-3, honey 10-15, microalgae powder 2-5, xanthan gum 2-5, mono fatty acid glyceride 1-2, white sand
Sugared 10-20, skimmed milk powder 5-8, surplus are deionized water.
3. beneficial effect
Compared with the prior art, the present invention has the advantages that
(1) ultra micro chocolate cream of the present invention crushes cocoa bean using micronizer, grinds using high-precision
Machine grinding, the cocoa powder particles uniform and smooth made, the cocoa power of uniform and smooth can make made of chocolate cream mouthfeel and thin
Greasy degree is promoted.
(2) agitating device of the invention uses ultrasonic stirrer, is connected with ultramicro air bubble on ultrasonic stirrer
Device, device for generating super-fine air bubble can inject ultramicro air bubble in material liquid, and the mixing velocity for being easy to degerming, accelerating raw material makes raw material
Ingredient mixing in liquid is abundant.
(3) microalgae powder is used in raw material of the present invention, microalgae powder has both water suction and the effect of water holding and then can mention for skin
For preferable moistening effect, furthermore edible glycerol also added in inventive formulation, by the mutual cooperation of microalgae powder, into one
Step improves moistening effect.
(4) skimmed milk powder is used in raw material of the invention, skimmed milk powder is that fresh milk is sloughed to fatty re-dry to form, and is removed
Fat can be reduced to it is 1% or so outer, other variations less, for the elderly, dyspeptic baby, warp and diarrhea, gall-bladder disease
The patients such as trouble, hyperlipemia, chronic pancreatitis have certain benefit, and the use of skimmed milk powder contains the fat in the chocolate cream of finished product
Amount reduces, and is easy to protect the health of user.
(5) for the emulsifier that the present invention uses for mono fatty acid glyceride, monoglyceride is a kind of non-ionic table of polyol type
Face activating agent, has a good surface-active, the effects of capable of playing emulsification, blistering, dispersion, defoaming and resisting starch ageing, can be with
The candy and water-oil separating in chocolate are prevented, chocolaty fine and smooth sense can be increased.
(6) present invention is added to pearl powder in the feed, has moisturizing in pearl powder, increases skin gloss and elasticity and beauty
The cosmetic results such as white light spot are easy to improve effect of the present invention when serving as facial mask and using.
(7) present invention is added to honey in the feed, and honey has stronger moistnes, can absorb the moisture in air, can
Preferably to prevent epidermis surface moisture evaporation, the nutritional ingredient of honey is natural nutrient substance, is easy to improve this hair
Nutritive value when bright edible, the bioactive substances such as monosaccharide, vitamin, enzyme are conducive to by the absorption of Skin Cell,
The nutritional status that skin surface can be effectively improved is easy to improve effect of the present invention when serving as facial mask and using.
Detailed description of the invention
Fig. 1 is flow chart of the invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention；Technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description；Obviously；Described embodiments are only a part of the embodiments of the present invention；Instead of all the embodiments, it is based on
Embodiment in the present invention；It is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment；It shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the instruction such as term " on ", "lower", "inner", "outside", " top/bottom end "
Orientation or positional relationship be based on the orientation or positional relationship shown in the drawings, be merely for convenience of description the present invention and simplification retouch
It states, rather than the device or element of indication or suggestion meaning must have a particular orientation, be constructed and operated in a specific orientation,
Therefore it is not considered as limiting the invention.In addition, term " first ", " second " are used for description purposes only, and cannot understand
For indication or suggestion relative importance.
In the description of the present invention, it should be noted that unless otherwise clearly defined and limited, term " installation " " is set
Be equipped with ", " be arranged/connect ", " connection " etc., shall be understood in a broad sense, such as " connection ", may be a fixed connection, be also possible to removable
Connection is unloaded, or is integrally connected；It can be mechanical connection, be also possible to be electrically connected；It can be directly connected, it can also be in
Between medium be indirectly connected, can be the connection inside two elements.It for the ordinary skill in the art, can be specific
Situation understands the concrete meaning of above-mentioned term in the present invention.
Embodiment 1:
Referring to Fig. 1, a kind of preparation method of ultra micro chocolate cream, comprising the following steps:
Step 1: by cocoa bean temperature be 90-130 DEG C at roast 20-30 minutes；
Crushed Step 2: the cocoa bean after roasting is put into micronizer, be put into after crushing high-precision grinder into
Row grinding, obtains raw material powder；
Mixed Step 3: deionized water and the first auxiliary ingredients are added in skimmed milk powder, the first auxiliary ingredients be white granulated sugar,
Xanthan gum and skimmed milk powder are heat-treated 20-40 minutes at 80 DEG C, resulting liquid are then put into high-speed mixer and carries out height
Speed stirring obtained the first material liquid after 10-15 minutes；
Step 4: by raw material powder, edible glycerol and vegetable oil after certain proportion mixes, then heat simultaneously at 70-90 DEG C
It is put into high speed agitator to carry out high-speed stirred 10-15 minutes, after raw material powder is completely dissolved, obtains the second material liquid；
Step 5: the first material liquid and the second material liquid are put into emulsion pot, material liquid, emulsifier and the is then added
Two auxiliary ingredients and to be stirred in the environment of 350-500 revs/min, 80-120 DEG C, emulsifier is mono fatty acid glyceride,
Two auxiliary ingredients are made after high-precision grinder mixed grinding 30-45 minutes of pearl powder, microalgae powder and honey, stir 15-
Chocolate cream finished product is obtained after twenty minutes；
Step 6: sealing tinning.
Ultra micro chocolate cream of the invention crushes cocoa bean using micronizer, grinds using high-precision grinder,
The cocoa powder particles uniform and smooth made, the cocoa power of uniform and smooth can be such that manufactured chocolate cream mouthfeel and fine and smooth degree mentions
It rises.
Agitating device of the invention uses ultrasonic stirrer, is connected with device for generating super-fine air bubble on ultrasonic stirrer,
Device for generating super-fine air bubble can inject ultramicro air bubble in material liquid, and the mixing velocity for being easy to degerming, accelerating raw material makes in material liquid
Ingredient mixing it is abundant.
Chocolate cream of the invention by following mass percent raw material preparation: cocoa power 40, vegetable oil 8, edible glycerol
5, pearl powder 2, honey 10, microalgae powder 2, xanthan gum 3, mono fatty acid glyceride 2, white granulated sugar 15, skimmed milk powder 5, ionized water 8,
The content of the formula cocoa power, skimmed milk powder 5 and sugar is higher, is suitable for directly as food consumption.
Monoglyceride in above-mentioned formula is a kind of polyol type nonionic surfactant, has good surface living
Property, can prevent the candy and oil in chocolate at the effects of capable of playing emulsification, blistering, dispersion, defoaming and resisting starch ageing
Water separation, can increase chocolaty fine and smooth sense, the honey in above-mentioned formula, and natural nutrient substance with higher is easy to mention
Nutritive value when high of the invention edible.
Skimmed milk powder is used in raw material of the invention, skimmed milk powder is that fresh milk is sloughed to fatty re-dry to form, grease removal
Fat can be reduced to it is 1% or so outer, other variations less, for the elderly, dyspeptic baby, warp and diarrhea, gallbladder disease,
The patients such as hyperlipemia, chronic pancreatitis have certain benefit, and the use of skimmed milk powder makes the fat content in the chocolate cream of finished product
It reduces, is easy to protect the health of user.
Embodiment 2:
Referring to Fig. 1, a kind of preparation method of ultra micro chocolate cream, comprising the following steps:
Step 1: by cocoa bean temperature be 90-130 DEG C at roast 20-30 minutes；
Crushed Step 2: the cocoa bean after roasting is put into micronizer, be put into after crushing high-precision grinder into
Row grinding, obtains raw material powder；
Mixed Step 3: deionized water and the first auxiliary ingredients are added in skimmed milk powder, the first auxiliary ingredients be white granulated sugar,
Xanthan gum and skimmed milk powder are heat-treated 20-40 minutes at 80 DEG C, resulting liquid are then put into high-speed mixer and carries out height
Speed stirring obtained the first material liquid after 10-15 minutes；
Step 4: by raw material powder, edible glycerol and vegetable oil after certain proportion mixes, then heat simultaneously at 70-90 DEG C
It is put into high speed agitator to carry out high-speed stirred 10-15 minutes, after raw material powder is completely dissolved, obtains the second material liquid；
Step 5: the first material liquid and the second material liquid are put into emulsion pot, material liquid, emulsifier and the is then added
Two auxiliary ingredients and to be stirred in the environment of 350-500 revs/min, 80-120 DEG C, emulsifier is mono fatty acid glyceride,
Two auxiliary ingredients are made after high-precision grinder mixed grinding 30-45 minutes of pearl powder, microalgae powder and honey, stir 15-
Chocolate cream finished product is obtained after twenty minutes；
Step 6: sealing tinning.
Ultra micro chocolate cream of the invention crushes cocoa bean using micronizer, grinds using high-precision grinder,
The cocoa powder particles uniform and smooth made, the cocoa power of uniform and smooth can be such that manufactured chocolate cream mouthfeel and fine and smooth degree mentions
It rises.
Agitating device of the invention uses ultrasonic stirrer, is connected with device for generating super-fine air bubble on ultrasonic stirrer,
Device for generating super-fine air bubble can inject ultramicro air bubble in material liquid, and the mixing velocity for being easy to degerming, accelerating raw material makes in material liquid
Ingredient mixing it is abundant.
Chocolate cream of the invention by following mass percent raw material preparation: cocoa power 30, vegetable oil 9, edible glycerol
4, pearl powder 3, honey 15, microalgae powder 5, xanthan gum 3, mono fatty acid glyceride 2, white granulated sugar 10, skimmed milk powder 5, ionized water 15,
The content of pearl powder, honey and microalgae powder and ionized water is higher in the formula is suitable for using as facial mask, uses as facial mask
When, chocolate cream of the invention need to be only applied on the face by user using tool.
Use microalgae powder in raw material of the present invention, microalgae powder have both water suction and the effect of water holding so that can be provided for skin compared with
Good moistening effect, furthermore also added edible glycerol, by further mentioning in the mutual cooperation of microalgae powder in inventive formulation
High moistening effect, the present invention are added to honey in the feed, and honey has stronger moistnes, can absorb the moisture in air,
Epidermis surface moisture evaporation can be preferably prevented, the nutritional ingredient of honey is natural nutrient substance, monosaccharide, dimension life
The bioactive substances such as element, enzyme are conducive to that the nutritional status of skin surface can be effectively improved by the absorption of Skin Cell, this
Invention is added to pearl powder in the feed, has moisturizing in pearl powder, increases skin gloss and the beauty such as elasticity and Whitening, spot
Effect improves cosmetic result of the invention.
Monoglyceride in above-mentioned formula is a kind of polyol type nonionic surfactant, has good surface living
Property, can prevent the candy and oil in chocolate at the effects of capable of playing emulsification, blistering, dispersion, defoaming and resisting starch ageing
Water separation can increase chocolaty fine and smooth sense.
The foregoing is intended to be a preferred embodiment of the present invention；But scope of protection of the present invention is not limited thereto.
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
It improves design and is subject to equivalent substitution or change, should be covered by the scope of protection of the present invention.
Claims (10)
1. a kind of preparation method of ultra micro chocolate cream, it is characterised in that: the following steps are included:
Step 1: by cocoa bean temperature be 90-130 DEG C at roast 20-30 minutes；
It is crushed Step 2: the cocoa bean after roasting is put into micronizer, high-precision grinder is put into after crushing and is ground
Mill, obtains raw material powder；
Step 3: deionized water and the mixing of the first auxiliary ingredients is added in skimmed milk powder, it is heat-treated 20-40 minutes at 80 DEG C,
Then resulting liquid is put into after high-speed mixer carries out high-speed stirred 10-15 minutes and obtains the first material liquid；
Step 4: by raw material powder, edible glycerol and vegetable oil after certain proportion mixes, then at 70-90 DEG C heat and be put into
High speed agitator carries out high-speed stirred 10-15 minutes, after raw material powder is completely dissolved, obtains the second material liquid；
Step 5: the first material liquid and the second material liquid are put into emulsion pot, it is auxiliary that material liquid, emulsifier and second is then added
Help ingredient and to be stirred in the environment of 350-500 revs/min, 80-120 DEG C, stirring obtained after 15-20 minutes chocolate cream at
Product；
Step 6: sealing tinning.
2. a kind of ultra micro chocolate cream according to claim 1, it is characterised in that: first auxiliary ingredients are white sand
Sugar, xanthan gum and skimmed milk powder.
3. a kind of ultra micro chocolate cream according to claim 1, it is characterised in that: second auxiliary ingredients are by pearl
Powder, microalgae powder and honey are made after high-precision grinder mixed grinding 30-45 minutes.
4. a kind of ultra micro chocolate cream according to claim 1, it is characterised in that: the emulsifier is mono fatty acid glycerol
Ester.
5. a kind of ultra micro chocolate cream according to claim 1, it is characterised in that: the high-speed mixer stirs for ultrasonic wave
Machine is mixed, is connected with device for generating super-fine air bubble on the ultrasonic stirrer.
6. a kind of ultra micro chocolate cream according to claim 1, it is characterised in that: the chocolate cream is by following quality hundred
Divide the raw material preparation of ratio: cocoa power 30-45, vegetable oil 5-10, edible glycerol 4-5, pearl powder 2-3, honey 10-15, microalgae powder
2-5, xanthan gum 2-5, mono fatty acid glyceride 1-2, white granulated sugar 10-20, skimmed milk powder 5-8, surplus are deionized water.
7. a kind of ultra micro chocolate cream according to claim 1 or 6, it is characterised in that: the chocolate cream is by following matter
Measure the raw material preparation of percentage: cocoa power 35, vegetable oil 10, edible glycerol 4, pearl powder 2, honey 10, microalgae powder 1, xanthan gum
2, mono fatty acid glyceride 2, white granulated sugar 16, skimmed milk powder 6, ionized water 12.
8. a kind of ultra micro chocolate cream according to claim 1 or 6, it is characterised in that: the chocolate cream is by following matter
Measure percentage raw material preparation: cocoa power 40, vegetable oil 8, edible glycerol 5, pearl powder 2, honey 10, microalgae powder 2, xanthan gum 3,
Mono fatty acid glyceride 2, white granulated sugar 15, skimmed milk powder 5, ionized water 8.
9. a kind of ultra micro chocolate cream according to claim 1 or 6, it is characterised in that: the chocolate cream is by following matter
Measure the raw material preparation of percentage: cocoa power 38, vegetable oil 10, edible glycerol 5, pearl powder 2, honey 12, microalgae powder 1, xanthan gum
2, mono fatty acid glyceride 2, white granulated sugar 12, skimmed milk powder 5, ionized water 11.
10. a kind of ultra micro chocolate cream according to claim 1 or 6, it is characterised in that: the chocolate cream is by following matter
Measure percentage raw material preparation: cocoa power 35, vegetable oil 9, edible glycerol 4, pearl powder 3, honey 10, microalgae powder 2, xanthan gum 3,
Mono fatty acid glyceride 2, white granulated sugar 12, skimmed milk powder 5, ionized water 15.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910214296.XA CN109845866A (en) | 2019-03-20 | 2019-03-20 | A kind of preparation method of ultra micro chocolate cream |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910214296.XA CN109845866A (en) | 2019-03-20 | 2019-03-20 | A kind of preparation method of ultra micro chocolate cream |
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| CN109845866A true CN109845866A (en) | 2019-06-07 |
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ID=66901460
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| CN201910214296.XA Pending CN109845866A (en) | 2019-03-20 | 2019-03-20 | A kind of preparation method of ultra micro chocolate cream |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0674840A1 (en) * | 1994-03-29 | 1995-10-04 | Kraft Jacobs Suchard SA | Product and process for producing a sucrose-free water-containing milk chocolate |
| CN106309305A (en) * | 2016-08-09 | 2017-01-11 | 郑州景鸿畜牧科技有限公司 | Natural and edible mask |
| CN107136276A (en) * | 2017-05-18 | 2017-09-08 | 天津科技大学 | A kind of low fat chocolate sauce |
| CN107998069A (en) * | 2018-01-30 | 2018-05-08 | 集美大学 | A kind of edible chocolate mask and preparation method thereof |
| CN109157469A (en) * | 2018-09-27 | 2019-01-08 | 欧兰蒂（法国）国际科技有限公司 | For improving the compound and preparation method thereof of eye part skin comprehensively |
-
2019
- 2019-03-20 CN CN201910214296.XA patent/CN109845866A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0674840A1 (en) * | 1994-03-29 | 1995-10-04 | Kraft Jacobs Suchard SA | Product and process for producing a sucrose-free water-containing milk chocolate |
| CN106309305A (en) * | 2016-08-09 | 2017-01-11 | 郑州景鸿畜牧科技有限公司 | Natural and edible mask |
| CN107136276A (en) * | 2017-05-18 | 2017-09-08 | 天津科技大学 | A kind of low fat chocolate sauce |
| CN107998069A (en) * | 2018-01-30 | 2018-05-08 | 集美大学 | A kind of edible chocolate mask and preparation method thereof |
| CN109157469A (en) * | 2018-09-27 | 2019-01-08 | 欧兰蒂（法国）国际科技有限公司 | For improving the compound and preparation method thereof of eye part skin comprehensively |
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Application publication date: 20190607 |