CN110150601A - A kind of production method of milk chocolate taro circle - Google Patents
A kind of production method of milk chocolate taro circle Download PDFInfo
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- CN110150601A CN110150601A CN201910472636.9A CN201910472636A CN110150601A CN 110150601 A CN110150601 A CN 110150601A CN 201910472636 A CN201910472636 A CN 201910472636A CN 110150601 A CN110150601 A CN 110150601A
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- taro
- milk chocolate
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- milk
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- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 110
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 110
- 235000019220 whole milk chocolate Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 28
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 24
- 235000013336 milk Nutrition 0.000 claims abstract description 24
- 239000008267 milk Substances 0.000 claims abstract description 24
- 210000004080 milk Anatomy 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000014121 butter Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 12
- 239000003765 sweetening agent Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 244000228451 Stevia rebaudiana Species 0.000 claims description 3
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 8
- 244000269722 Thea sinensis Species 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000008370 chocolate flavor Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 description 5
- 235000019219 chocolate Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 238000000465 moulding Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000151018 Maranta arundinacea Species 0.000 description 1
- 235000010804 Maranta arundinacea Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000012419 Thalia geniculata Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
Abstract
The embodiment of the invention discloses a kind of production methods of milk chocolate taro circle, belong to food technology field.It the described method comprises the following steps: selecting fresh no breakage, without mildew and rot, stiff, spot trace high-quality taro, clean；Taro is cooked, peeling and impurity are pounded taro mud；Starch, cocoa power, glutinous rice flour, milk powder, butter, sweetener are sequentially added in taro mud, are stirred uniformly, are crumpled into dough；Dough is twisted into item, cuts into section, is formed, that is, milk chocolate taro circle green compact are made；By in milk chocolate taro circle green compact investment boiled water, it is cooked, pulls out, it can be served.By cocoa power, glutinous rice flour, milk powder, butter, sweetener that specific proportion is added in the ingredient of traditional taro circle, manufactured milk chocolate taro circle has both cunning, it is soft, bullet, color, sweet tea, fragrant feature, the mouthfeel for largely improving traditional taro circle, enriches nutrition, and has the milk chocolate flavor of public hobby.
Description
Technical field
The present embodiments relate to food technology fields, and in particular to a kind of production method of milk chocolate taro circle.
Background technique
Taro is called taro, rich in 70% or more starch, secondly also containing protein, fat, vitamin B1, B2, C,
A, niacin and mineral calcium, potassium, magnesium, iron, zinc, selenium etc., at the same it is relatively abundanter containing dietary fiber；Its starch granules is only
/ 10th of potato starch, therefore be very easy to digestion and absorb.Taro is tasted careful exquisiteness, mouthfeel stick it is tender tasty and refreshing,
It can be used when vegetable edible, and staple food can be used as, be weight-reducing, the full-natural nutritive good merchantable brand to nourish the body.
Taro circle is the traditional snack in the area such as Jiangxi, Fujian, is made by major ingredient of taro, and production method is substantially such as
Under: it is cooked after good taro is cleaned, except peeling and impurity, is pounded taro mud；The para arrowroot close to equivalent is added in taro mud
Powder or other starch are crumpled at dough, because difference can be according to the soft or hard journey of dough during rubbing for taro water content
Suitable clear water of drinking is added in order to later period molding in degree；Again by dough divider at fritter, be fabricated to spherical shape, cheese, cylindricality or
Other shapes obtain traditional taro circle green compact；Taro is justified in green compact tripping in boiled water, after rear sugaring or other flavouring is cooked
It is edible.
Traditional taro round mouth sense, which has, to be slided, the characteristic of bullet, is a kind of traditional snack liked by local resident very much.With people
Improvement of living standard, the development of commodity economy and circulation it is convenient, this snack has developed gradually national popular
Multiple kinds out such as use sweet potato, and the raw materials such as purple sweet potato substitute taro, enrich color and mouthfeel, the deep favor by the majority of consumers.
But traditional taro circle and improvement taro circle still have shortcomings, and because its raw material variety is relatively simple, therefore the stereovision of mouthfeel is owed
It lacks, nutrition is also not abundant enough.
In view of this, special propose the application.
Summary of the invention
For this purpose, the embodiment of the present invention provides a kind of production method of milk chocolate taro circle, pass through matching in traditional taro circle
Cocoa power, glutinous rice flour, milk powder, butter, the sweetener of specific proportion are added in material, manufactured milk chocolate taro circle has both cunning,
Soft, bullet, color, sweet tea, fragrant feature largely improves the round mouthfeel of traditional taro, enriches nutrition, and has public happiness
Good milk chocolate flavor.
To achieve the goals above, the embodiment of the present invention provides the following technical solutions:
According to a first aspect of the embodiments of the present invention, the embodiment of the invention provides a kind of production of milk chocolate taro circle
Method the described method comprises the following steps:
Step 1: selecting fresh no breakage, without mildew and rot, stiff, spot trace high-quality taro, clean；
Step 2: taro is cooked, peeling and impurity are pounded taro mud；
Step 3: sequentially adding starch, cocoa power, glutinous rice flour, milk powder, butter, sweetener in taro mud, stir uniformly,
Crumple into dough；
Step 4: dough is twisted into item, section is cut into, is formed, that is, milk chocolate taro circle green compact are made；
Step 5: being cooked in milk chocolate taro circle green compact investment boiled water, pulling out, it can be served.
Further, in step 3, taro mud, starch, cocoa power, glutinous rice flour, milk powder, butter, sweetener weight ratio be
1:0.5~0.7:0.05~0.15:0.3~0.35:0.1~0.2:0.1~0.2:0.0015~0.3, in rubbing at dough
In the process, suitable clear water of drinking can be added according to the soft or hard degree of dough in order to later period molding.
Further, the starch is selected from any one of tapioca, potato starch, starch from sweet potato.
Further, in step 5, sweetener is added into cooked milk chocolate taro circle.
Further, the sweetener is selected from any one of white granulated sugar, brown sugar, xylitol, STEVIA REBAUDIANA.
For the kind and ratio of above-mentioned ingredient if any difference, taste and flavor has difference, the variety selection of specific ingredient
With the determination of ratio, it can be liked according to personal mouthfeel and be adjusted.
Further, in step 4, the milk chocolate taro circle green compact are spherical shape, olive shape, cylindricality, cheese, bowl-type
Any one of.
According to a second aspect of the embodiments of the present invention, the embodiment of the invention provides a kind of milk made of above-mentioned method
Oily chocolate taro circle.
The embodiment of the present invention has the advantages that
1, the milk chocolate taro circle of the embodiment of the present invention improves the composition of raw materials of traditional taro circle, adjusts starch
Content keeps the mouthfeel of taro circle more preferable；The cocoa power of addition makes taro circle have unique chocolate flavor, and it is bright to have taro circle
Beautiful chocolate color；The milk powder and butter of addition make taro circle have the fragrance and mouthfeel of cream；The glutinous rice flour of addition is to increase
Taro is justified soft waxy；Suitable sweetener makes taro circle have sweet taste, and is allowed in conjunction with the bitter taste of cocoa power, and it is special to generate
Chocolate mouthfeel and fragrance, the above ingredient combine with taro circle, not only change the color of taro circle, also give taro circle
The strong unique perfume of cocoa power and milk is brought, while cocoa power itself is also a kind of good nutraceutical, cocoa
In containing theobromine and caffeine bring pleasant bitter taste to people, the cocoa butter contained, the ingredients such as tannin and milk powder, sweet tea
Taste agent, which combines, more assigns taro circle special mouthfeel and fragrance.
2, the milk chocolate taro of the embodiment of the present invention is round has the following advantages compared with traditional taro circle: milk chocolate taro circle
It is more richer than traditional taro round mouth sense, more have levels, has both cunning, soft, bullet, sweet tea, fragrant feature；Milk chocolate taro circle is in chocolate
Color, surface is vivid glossy, gives pleasant feeling；There are glutinous rice flour, milk powder, butter, sweet taste in milk chocolate taro circle ingredient
Agent increases the fat of taro circle, the ingredient of albumen and carbohydrate, makes its nutrition more horn of plenty.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book is understood other advantages and efficacy of the present invention easily, it is clear that described embodiment is the present invention one
Section Example, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not doing
Every other embodiment obtained under the premise of creative work out, shall fall within the protection scope of the present invention.
Embodiment 1
The present embodiment milk chocolate taro circle production method the following steps are included:
Step 1: selecting fresh no breakage, without mildew and rot, stiff, spot trace high-quality taro, clean；
Step 2: taro is cooked, peeling and impurity are pounded taro mud；
Step 3: sequentially adding tapioca, cocoa power, glutinous rice flour, milk powder, butter, white granulated sugar in taro mud, stir
It is even, crumple at dough, wherein taro mud, tapioca, cocoa power, glutinous rice flour, milk powder, butter, white granulated sugar weight ratio be 1:
0.5:0.05:0.3:0.15:0.1:0.3；
Step 4: dough is twisted into item, section is cut into, is formed, that is, milk chocolate taro circle green compact are made；
Step 5: being cooked in milk chocolate taro circle green compact investment boiled water, pulling out, it can be served.
Embodiment 2
The present embodiment milk chocolate taro circle production method the following steps are included:
Step 1: selecting fresh no breakage, without mildew and rot, stiff, spot trace high-quality taro, clean；
Step 2: taro is cooked, peeling and impurity are pounded taro mud；
Step 3: sequentially adding potato starch, cocoa power, glutinous rice flour, milk powder, butter, brown sugar in taro mud, stir
It is even, crumple at dough, wherein taro mud, potato starch, cocoa power, glutinous rice flour, milk powder, butter, brown sugar weight ratio be 1:
0.7:0.12:0.3:0.1:0.1:0.2；
Step 4: dough is twisted into item, section is cut into, is formed, that is, milk chocolate taro circle green compact are made；
Step 5: being cooked in milk chocolate taro circle green compact investment boiled water, pulling out, it can be served.
Embodiment 3
The present embodiment milk chocolate taro circle production method the following steps are included:
Step 1: selecting fresh no breakage, without mildew and rot, stiff, spot trace high-quality taro, clean；
Step 2: taro is cooked, peeling and impurity are pounded taro mud；
Step 3: sequentially adding starch from sweet potato, cocoa power, glutinous rice flour, milk powder, butter, xylitol in taro mud, stir
It is even, crumple at dough, wherein taro mud, cornstarch, cocoa power, glutinous rice flour, milk powder, butter, xylitol weight ratio be 1:
0.65:0.15:0.35:0.2:0.15:0.2；
Step 4: dough is twisted into item, section is cut into, is formed, that is, milk chocolate taro circle green compact are made；
Step 5: being cooked in milk chocolate taro circle green compact investment boiled water, pulling out, it can be served.
Embodiment 4
The present embodiment milk chocolate taro circle production method the following steps are included:
Step 1: selecting fresh no breakage, without mildew and rot, stiff, spot trace high-quality taro, clean；
Step 2: taro is cooked, peeling and impurity are pounded taro mud；
Step 3: sequentially adding tapioca, cocoa power, glutinous rice flour, milk powder, butter, white granulated sugar in taro mud, stir
It is even, crumple at dough, wherein taro mud, tapioca, cocoa power, glutinous rice flour, milk powder, butter, STEVIA REBAUDIANA weight ratio be 1:
0.6:0.12:0.35:0.2:0.2:0.0015；
Step 4: dough is twisted into item, section is cut into, is formed, that is, milk chocolate taro circle green compact are made；
Step 5: being cooked in milk chocolate taro circle green compact investment boiled water, pulling out, it can be served.Test case
It will be cooked 3 minutes in the circle investment boiled water of milk chocolate taro made of embodiment 1-4, pull out, invite 10 professions
Judge personnel to each milk chocolate taro circle carry out sensory evaluation, the results are shown in Table 1.
Table 1
| Group | Sliding sense | Softness | Elasticity | Color | Sugariness | Fragrance |
| Embodiment 1 | Preferably | It is softer | It is weaker | It is shallower | Sweet tea | Cocoa perfume (or spice) is slightly weaker, there is milk |
| Embodiment 2 | It is good | It is slightly hard | It is relatively strong | It is relatively deep | It is slightly weaker | Cocoa perfume (or spice) is slightly dense, and milk is light |
| Embodiment 3 | It is good | It is moderate | It is moderate | It is relatively deep | It is slightly weaker | Cocoa is aromatic, and milk is aromatic |
| Embodiment 4 | It is good | It is moderate | It is moderate | It is relatively deep | Sweet tea | Cocoa perfume (or spice) is slightly dense, and milk is aromatic |
Although above having used general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention are fallen within the scope of the claimed invention.
Claims (6)
1. a kind of production method of milk chocolate taro circle, which is characterized in that the described method comprises the following steps:
Step 1: selecting fresh no breakage, without mildew and rot, stiff, spot trace high-quality taro, clean；
Step 2: taro is cooked, peeling and impurity are pounded taro mud；
Step 3: sequentially adding starch, cocoa power, glutinous rice flour, milk powder, butter, sweetener in taro mud, uniformly rubbing is stirred
At dough；
Step 4: dough is twisted into item, section is cut into, is formed, that is, milk chocolate taro circle green compact are made；
Step 5: being cooked in milk chocolate taro circle green compact investment boiled water, pulling out, it can be served.
2. the production method of milk chocolate taro circle according to claim 1, which is characterized in that in step 3, taro mud forms sediment
Powder, cocoa power, glutinous rice flour, milk powder, butter, sweetener weight ratio be 1:0.5~0.7:0.05~0.15:0.3~0.35:
0.1~0.2:0.1~0.2:0.0015~0.3.
3. the production method of milk chocolate taro circle according to claim 1, which is characterized in that the starch is selected from cassava
Any one of starch, potato starch, starch from sweet potato.
4. the production method of milk chocolate taro according to claim 1 circle, which is characterized in that in step 5, to cooked
Milk chocolate taro circle in sweetener is added.
5. the production method of milk chocolate taro circle according to claim 1, which is characterized in that the sweetener is selected from white
Any one of granulated sugar, brown sugar, xylitol, STEVIA REBAUDIANA.
6. a kind of milk chocolate taro circle is made of any method of claim 1-5.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113303452A (en) * | 2021-05-31 | 2021-08-27 | 贺州学院 | Novel dried taro balls and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166767A (en) * | 2015-08-03 | 2015-12-23 | 福建农林大学 | Konjac glucomannan taro balls and preparation method thereof |
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2019
- 2019-05-31 CN CN201910472636.9A patent/CN110150601A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166767A (en) * | 2015-08-03 | 2015-12-23 | 福建农林大学 | Konjac glucomannan taro balls and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113303452A (en) * | 2021-05-31 | 2021-08-27 | 贺州学院 | Novel dried taro balls and preparation method thereof |
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Application publication date: 20190823 |