CN110651810A - White chocolate impregnated food and preparation method thereof - Google Patents
White chocolate impregnated food and preparation method thereof Download PDFInfo
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- CN110651810A CN110651810A CN201911068665.5A CN201911068665A CN110651810A CN 110651810 A CN110651810 A CN 110651810A CN 201911068665 A CN201911068665 A CN 201911068665A CN 110651810 A CN110651810 A CN 110651810A
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- white chocolate
- sweet potato
- potato powder
- chocolate
- baked
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
Abstract
The invention relates to a white chocolate-impregnated food and a preparation method thereof, wherein the white chocolate-impregnated food comprises the following components: 3-4 wt% of sweet potato powder, 1-3 wt% of dietary fiber, 1-3 wt% of collagen, 2-3 wt% of cocoa powder, 2-3 wt% of strawberry jam, 1-2 wt% of butter, 1-2 wt% of whipping cream, 15-18 wt% of chocolate, 2-5 wt% of watermelon juice and 52-60 wt% of baked dessert. Compared with the prior art, the white chocolate has rich nutrition, reduces the fat content, simultaneously adds fresh fragrance, relieves greasy taste, improves the mouthfeel of the white chocolate and enhances the appetite; the infiltration speed can be accelerated, and the preparation efficiency is improved.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a white chocolate impregnated food and a preparation method thereof.
Background
Conventionally, various studies have been made on a food (an impregnated food) obtained by impregnating a porous food with a liquid food and a method for producing the same. In particular, there are various prior art solutions for chocolate-impregnated snacks, but the prior art solutions still have various problems, including: 1. has poor taste and poor infiltration effect.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the above-mentioned problems in the prior art. Therefore, the invention aims to provide the white chocolate impregnated food which is rich in nutrition, can relieve greasy taste, improves the mouthfeel of white chocolate and can accelerate the impregnation speed.
The technical scheme for solving the technical problems is as follows: a white chocolate-impregnated food product comprising the following components: 3-4 wt% of sweet potato powder, 1-3 wt% of dietary fiber, 1-3 wt% of collagen, 2-3 wt% of cocoa powder, 2-3 wt% of strawberry jam, 1-2 wt% of butter, 1-2 wt% of whipping cream, 15-18 wt% of chocolate, 2-5 wt% of watermelon juice and 52-60 wt% of baked dessert.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, the white chocolate-impregnated food product comprises the following components: 2 wt% of sweet potato powder, 1 wt% of dietary fiber, 1 wt% of collagen, 2 wt% of cocoa powder, 3 wt% of strawberry jam, 1 wt% of butter, 1 wt% of whipped cream, 18 wt% of chocolate, 5 wt% of watermelon juice and 52 wt% of baked dessert.
Further, the white chocolate-impregnated food product comprises the following components: 2 wt% of sweet potato powder, 3 wt% of dietary fiber, 3 wt% of collagen, 3 wt% of cocoa powder, 3 wt% of strawberry jam, 1 wt% of butter, 1 wt% of whipped cream, 15 wt% of chocolate, 5 wt% of watermelon juice and 60 wt% of baked dessert.
Further, the white chocolate-impregnated food is obtained by impregnating a baked snack with white chocolate containing sweet potato powder; and the median particle size of the sweet potato powder is 10-15 μm, wherein the size of bubbles on the surface of the baked snack is 100-120 μm, and the median particle size of the white chocolate particles is less than 25 μm.
The invention has the beneficial effects that: the white chocolate impregnated food is rich in nutrition, reduces fat content, adds fresh flavor, relieves greasy taste, improves the mouthfeel of the white chocolate and enhances appetite; the infiltration speed can be accelerated, and the preparation efficiency is improved.
Another technical solution of the present invention for solving the above technical problems is as follows: a method for preparing a white chocolate-impregnated food product, comprising the steps of:
(A) preparing white chocolate, and weighing dietary fiber, collagen, cocoa powder, strawberry jam, butter, light cream, chocolate and watermelon juice;
(B) melting the chocolate at low temperature to prepare chocolate paste; adding dietary fiber, collagen, cocoa powder, strawberry jam, butter and whipped cream to the chocolate mass; finally, adding watermelon juice, and uniformly stirring to obtain white chocolate liquid;
(C) mixing sweet potato powder with edible oil, and pulverizing the sweet potato powder to obtain sweet potato powder paste; mixing the sweet potato powder paste with white chocolate liquid to obtain white chocolate containing sweet potato powder; the baked snack is impregnated with white chocolate containing sweet potato powder to obtain white chocolate-impregnated food.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, the step (C) of impregnating the baked snack with the white chocolate containing the sweet potato powder specifically includes the steps of:
putting the baked dessert into a closed container, and performing reduced pressure treatment on the closed container to cause volume increase caused by volume expansion of the baked dessert; and putting the white chocolate containing the sweet potato powder into a closed container, performing pressure boosting treatment on the baked snack in contact with the white chocolate containing the sweet potato powder to reduce the volume of the baked snack and generate an impregnation driving force, and impregnating the baked snack with the white chocolate containing the sweet potato powder.
Further, in the step (C), the white chocolate containing the sweet potato powder is heated so that the white chocolate containing the sweet potato powder remains pasty.
Further, the step (C) is a step of heating the baked snack so that the center temperature of the baked snack is maintained at 50 ℃ to 800 ℃.
The invention has the beneficial effects that: the white chocolate impregnated food is rich in nutrition, reduces fat content, adds fresh flavor, relieves greasy taste, improves the mouthfeel of the white chocolate and enhances appetite; the infiltration speed can be accelerated, and the preparation efficiency is improved.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Raw material sources of the white chocolate-impregnated food: sweet potatoes (vegetable market, ground by bead mills), dietary fibers (west ampere sky biotechnology limited), collagen powder (yunnan sea king aquatic product limited), cocoa powder (wuhan hong Xin kang fine chemical industry), strawberry jam (Hangzhou dunbi food limited), butter (Hengyuan, brand Anjia butter), whipped cream (Nestle), chocolate (America Jildeli), and watermelons (vegetable market, juicing).
Example 1:
a white chocolate-impregnated food product comprising the following components: 4 wt% of sweet potato powder, 3 wt% of dietary fiber, 1 wt% of collagen, 3 wt% of cocoa powder, 3 wt% of strawberry jam, 1 wt% of butter, 1 wt% of whipped cream, 16 wt% of chocolate, 3 wt% of watermelon juice and 55 wt% of baked dessert.
The white chocolate-impregnated food is prepared by impregnating white chocolate containing sweet potato powder into baked snack; and the median particle diameter of the sweet potato powder is 14 μm, wherein the bubble size of the surface of the baked snack is 110 μm, and the median particle diameter of the white chocolate particles is 25 μm or less.
A method for preparing a white chocolate-impregnated food product, comprising the steps of:
(A) preparing white chocolate, and weighing dietary fiber, collagen, cocoa powder, strawberry jam, butter, light cream, chocolate and watermelon juice;
(B) melting the chocolate at low temperature to prepare chocolate paste; adding dietary fiber, collagen, cocoa powder, strawberry jam, butter and whipped cream to the chocolate mass; finally, adding watermelon juice, and uniformly stirring to obtain white chocolate liquid;
(C) mixing sweet potato powder with edible oil, and pulverizing the sweet potato powder to obtain sweet potato powder paste; mixing the sweet potato powder paste with white chocolate liquid to obtain white chocolate containing sweet potato powder; the baked snack is impregnated with white chocolate containing sweet potato powder to obtain white chocolate-impregnated food.
The step (C) of impregnating the baked snack with the white chocolate containing the sweet potato powder specifically comprises the following steps:
putting the baked dessert into a closed container, and performing reduced pressure treatment on the closed container to cause volume increase caused by volume expansion of the baked dessert; and putting the white chocolate containing the sweet potato powder into a closed container, performing pressure boosting treatment on the baked snack in contact with the white chocolate containing the sweet potato powder to reduce the volume of the baked snack and generate an impregnation driving force, and impregnating the baked snack with the white chocolate containing the sweet potato powder.
Heating the white chocolate containing the sweet potato powder in the step (C) to keep the white chocolate containing the sweet potato powder pasty; the step (C) is also for heating the baked confectionery so that the center temperature of the baked confectionery is maintained at 50 ℃ to 800 ℃.
Example 2:
a white chocolate-impregnated food product comprising the following components: 2 wt% of sweet potato powder, 1 wt% of dietary fiber, 1 wt% of collagen, 2 wt% of cocoa powder, 3 wt% of strawberry jam, 1 wt% of butter, 1 wt% of whipped cream, 18 wt% of chocolate, 5 wt% of watermelon juice and 52 wt% of baked dessert.
The white chocolate-impregnated food is prepared by impregnating white chocolate containing sweet potato powder into baked snack; and the median particle diameter of the sweet potato powder is 10 μm, wherein the bubble size on the surface of the baked snack is 100 μm, and the median particle diameter of the white chocolate particles is 25 μm or less.
A method for preparing a white chocolate-impregnated food product, comprising the steps of:
(A) preparing white chocolate, and weighing dietary fiber, collagen, cocoa powder, strawberry jam, butter, light cream, chocolate and watermelon juice;
(B) melting the chocolate at low temperature to prepare chocolate paste; adding dietary fiber, collagen, cocoa powder, strawberry jam, butter and whipped cream to the chocolate mass; finally, adding watermelon juice, and uniformly stirring to obtain white chocolate liquid;
(C) mixing sweet potato powder with edible oil, and pulverizing the sweet potato powder to obtain sweet potato powder paste; mixing the sweet potato powder paste with white chocolate liquid to obtain white chocolate containing sweet potato powder; the baked snack is impregnated with white chocolate containing sweet potato powder to obtain white chocolate-impregnated food.
The step (C) of impregnating the baked snack with the white chocolate containing the sweet potato powder specifically comprises the following steps:
putting the baked dessert into a closed container, and performing reduced pressure treatment on the closed container to cause volume increase caused by volume expansion of the baked dessert; and putting the white chocolate containing the sweet potato powder into a closed container, performing pressure boosting treatment on the baked snack in contact with the white chocolate containing the sweet potato powder to reduce the volume of the baked snack and generate an impregnation driving force, and impregnating the baked snack with the white chocolate containing the sweet potato powder.
Heating the white chocolate containing the sweet potato powder in the step (C) to keep the white chocolate containing the sweet potato powder pasty; the step (C) is also for heating the baked confectionery so that the center temperature of the baked confectionery is maintained at 50 ℃ to 800 ℃.
Example 3:
a white chocolate-impregnated food product comprising the following components: the white chocolate-impregnated food product comprises the following components: 2 wt% of sweet potato powder, 3 wt% of dietary fiber, 3 wt% of collagen, 3 wt% of cocoa powder, 3 wt% of strawberry jam, 1 wt% of butter, 1 wt% of whipped cream, 15 wt% of chocolate, 5 wt% of watermelon juice and 60 wt% of baked dessert.
The white chocolate-impregnated food is prepared by impregnating white chocolate containing sweet potato powder into baked snack; and the median particle diameter of the sweet potato powder is 15 μm, wherein the bubble size on the surface of the baked snack is 120 μm, and the median particle diameter of the white chocolate particles is 25 μm or less.
A method for preparing a white chocolate-impregnated food product, comprising the steps of:
(A) preparing white chocolate, and weighing dietary fiber, collagen, cocoa powder, strawberry jam, butter, light cream, chocolate and watermelon juice;
(B) melting the chocolate at low temperature to prepare chocolate paste; adding dietary fiber, collagen, cocoa powder, strawberry jam, butter and whipped cream to the chocolate mass; finally, adding watermelon juice, and uniformly stirring to obtain white chocolate liquid;
(C) mixing sweet potato powder with edible oil, and pulverizing the sweet potato powder to obtain sweet potato powder paste; mixing the sweet potato powder paste with white chocolate liquid to obtain white chocolate containing sweet potato powder; the baked snack is impregnated with white chocolate containing sweet potato powder to obtain white chocolate-impregnated food.
The step (C) of impregnating the baked snack with the white chocolate containing the sweet potato powder specifically comprises the following steps:
putting the baked dessert into a closed container, and performing reduced pressure treatment on the closed container to cause volume increase caused by volume expansion of the baked dessert; and putting the white chocolate containing the sweet potato powder into a closed container, performing pressure boosting treatment on the baked snack in contact with the white chocolate containing the sweet potato powder to reduce the volume of the baked snack and generate an impregnation driving force, and impregnating the baked snack with the white chocolate containing the sweet potato powder.
Heating the white chocolate containing the sweet potato powder in the step (C) to keep the white chocolate containing the sweet potato powder pasty; the step (C) is also for heating the baked confectionery so that the center temperature of the baked confectionery is maintained at 50 ℃ to 800 ℃.
The dietary fiber is added into the white chocolate impregnated food, has the function of satiety, and is added into the white chocolate impregnated food, so that the fat content of the product is reduced, and the taste and the appearance of the product are not influenced;
the butter and the unsalted butter are added, so that the fragrance and the mouthfeel of the white chocolate can be improved, but the white chocolate also has greasy taste; the strawberry jam is added into the white chocolate impregnated food, so that the fresh flavor of the white chocolate can be added, the greasy taste of the strawberry jam can be relieved, and the mouthfeel of the white chocolate is improved;
the watermelon juice is not easy to be melted with butter and unsalted butter, and when the white chocolate is used for impregnating the baking snack core, the white chocolate containing the sweet potato powder can be driven by the watermelon juice to be quickly melted in the baking snack, so that the baking snack is more fragrant; 3 wt% of watermelon juice can reduce greasy taste caused by butter and unsalted butter, can interact with strawberry jam to improve taste and provide plant fragrance, but the plant fragrance does not influence the fragrance of chocolate, can improve the sense of smell comfort and enhance appetite;
the sweet potato powder is complete and rich in nutrition, and is rich in protein, fat, polysaccharide, phosphorus, calcium, potassium, carotene, vitamin A, vitamin C, vitamin E, vitamin B1, vitamin B2 and 8 amino acids; the protein content of the rice is 7 times higher than that of the rice; the content of carotene is 3.5 times of that of carrot; the content of the vitamin A is 100 times of that of the potato; the contents of sugar, calcium and vitamin B1 and vitamin B2 are all higher than that of rice and flour. Every 100g of fresh potato blocks contain 29.5g of carbohydrate, 0.2g of fat, 20mg of phosphorus, 18g of calcium and 0.4g of iron; plays an important role in promoting the activity of brain cells and secretory hormone of human bodies, enhancing the disease resistance of human bodies, improving the immunologic function, and delaying the decline of intelligence and the aging of the organisms;
the invention utilizes the sweet potato powder to improve the nutritive value, provide rich cellulose, reduce the fat content and provide the baked snack with high protein, low fat and low sugar content.
The white chocolate-impregnated foods and the comparative products obtained in examples 1 to 3 were subjected to performance tests by the following specific test methods:
the white chocolate-impregnated food was rated as full with 10 sensory points, and the number of people rated was 9, and the average value was taken.
The specific detection structure is shown in table 1:
TABLE 1
| Detecting content | Example 1 | Example 2 | Example 3 | Comparative example |
| Sensory scoring | 8.1 | 8.3 | 7.9 | 7.8 |
As can be seen from the detection results in Table 1, the white chocolate-impregnated food obtained by the method has high score, and has good nutritional value and mouthfeel.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. A white chocolate-impregnated food product, comprising the following components: 3-4 wt% of sweet potato powder, 1-3 wt% of dietary fiber, 1-3 wt% of collagen, 2-3 wt% of cocoa powder, 2-3 wt% of strawberry jam, 1-2 wt% of butter, 1-2 wt% of whipping cream, 15-18 wt% of chocolate, 2-5 wt% of watermelon juice and 52-60 wt% of baked dessert.
2. The white chocolate-impregnated food product according to claim 1, wherein the white chocolate-impregnated food product comprises the following components: 2 wt% of sweet potato powder, 1 wt% of dietary fiber, 1 wt% of collagen, 2 wt% of cocoa powder, 3 wt% of strawberry jam, 1 wt% of butter, 1 wt% of whipped cream, 18 wt% of chocolate, 5 wt% of watermelon juice and 52 wt% of baked dessert.
3. The white chocolate-impregnated food product according to claim 1, wherein the white chocolate-impregnated food product comprises the following components: 2 wt% of sweet potato powder, 3 wt% of dietary fiber, 3 wt% of collagen, 3 wt% of cocoa powder, 3 wt% of strawberry jam, 1 wt% of butter, 1 wt% of whipped cream, 15 wt% of chocolate, 5 wt% of watermelon juice and 60 wt% of baked dessert.
4. The white chocolate-impregnated food according to claim 1, wherein the white chocolate-impregnated food is obtained by impregnating a baked snack with white chocolate containing sweet potato powder; and the median particle size of the sweet potato powder is 10-15 μm, wherein the size of bubbles on the surface of the baked snack is 100-120 μm, and the median particle size of the white chocolate particles is less than 25 μm.
5. A method of preparing the white chocolate-impregnated food product according to any one of claims 1 to 4, comprising the steps of:
(A) preparing white chocolate, and weighing dietary fiber, collagen, cocoa powder, strawberry jam, butter, light cream, chocolate and watermelon juice;
(B) melting the chocolate at low temperature to prepare chocolate paste; adding dietary fiber, collagen, cocoa powder, strawberry jam, butter and whipped cream to the chocolate mass; finally, adding watermelon juice, and uniformly stirring to obtain white chocolate liquid;
(C) mixing sweet potato powder with edible oil, and pulverizing the sweet potato powder to obtain sweet potato powder paste; mixing the sweet potato powder paste with white chocolate liquid to obtain white chocolate containing sweet potato powder; the baked snack is impregnated with white chocolate containing sweet potato powder to obtain white chocolate-impregnated food.
6. The method for preparing a white chocolate-impregnated food according to claim 5, wherein the step (C) of impregnating the white chocolate containing the sweet potato powder in the baked snack specifically comprises the steps of:
putting the baked dessert into a closed container, and performing reduced pressure treatment on the closed container to cause volume increase caused by volume expansion of the baked dessert; and putting the white chocolate containing the sweet potato powder into a closed container, performing pressure boosting treatment on the baked snack in contact with the white chocolate containing the sweet potato powder to reduce the volume of the baked snack and generate an impregnation driving force, and impregnating the baked snack with the white chocolate containing the sweet potato powder.
7. The method of preparing a white chocolate-impregnated food according to claim 6, wherein the white chocolate containing sweet potato powder is further heated in the step (C) so that the white chocolate containing sweet potato powder remains pasty.
8. The method for preparing a white chocolate-impregnated food product according to claim 7, wherein the baked snack is further heated in the step (C) so that the center temperature of the baked snack is maintained at 50 ℃ or higher and 800 ℃ or lower.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911068665.5A CN110651810A (en) | 2019-11-05 | 2019-11-05 | White chocolate impregnated food and preparation method thereof |
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| CN201911068665.5A CN110651810A (en) | 2019-11-05 | 2019-11-05 | White chocolate impregnated food and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09155A (en) * | 1995-06-23 | 1997-01-07 | Fuji Oil Co Ltd | Center material for bakery raw dough and bakery product |
| 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 |
| CN107744041A (en) * | 2017-10-30 | 2018-03-02 | 歌斐颂食品有限公司 | A kind of preparation method of red heart Strawberry Covered with Chocolate |
-
2019
- 2019-11-05 CN CN201911068665.5A patent/CN110651810A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09155A (en) * | 1995-06-23 | 1997-01-07 | Fuji Oil Co Ltd | Center material for bakery raw dough and bakery product |
| 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 |
| US20140308403A1 (en) * | 2011-12-27 | 2014-10-16 | Meiji Co., Ltd. | Plant powder-containing white chocolate-impregnated food and method for producing same |
| CN107744041A (en) * | 2017-10-30 | 2018-03-02 | 歌斐颂食品有限公司 | A kind of preparation method of red heart Strawberry Covered with Chocolate |
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