CN110692790A - Chinese prickly ash flavor sandwich chocolate and preparation method thereof - Google Patents
Chinese prickly ash flavor sandwich chocolate and preparation method thereof Download PDFInfo
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- CN110692790A CN110692790A CN201911078120.2A CN201911078120A CN110692790A CN 110692790 A CN110692790 A CN 110692790A CN 201911078120 A CN201911078120 A CN 201911078120A CN 110692790 A CN110692790 A CN 110692790A
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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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
- A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
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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
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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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
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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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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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
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Abstract
The invention discloses a Chinese prickly ash flavored sandwich chocolate and a preparation method thereof, relates to the technical field of chocolate processing and production, and solves the problem of poor overall eating effect of the sandwich chocolate due to high sweetness after eating. The Chinese prickly ash flavored sandwich chocolate comprises the following components in parts by weight: 430 portions and 490 portions of milk chocolate; 70-75 parts of dark chocolate; 210 portions and 260 portions of cream; 80-130 parts of butter; 35-45 parts of glycerol; 20-30 parts of sorbitol; 2-3 parts of soybean lecithin; 16-20 parts of dextrose; 20-30 parts of glucose; 2-3 parts of pepper; 0.6-1.2 parts of salt. The pepper flavor sandwich chocolate disclosed by the invention has the advantages that the sweetness and greasiness are greatly reduced when the pepper flavor sandwich chocolate is eaten, a certain health-care effect is achieved, and the overall edible effect is good.
Description
Technical Field
The invention relates to the technical field of chocolate processing and production, in particular to a Chinese prickly ash flavor sandwich chocolate and a preparation method thereof.
Background
Various baked products or various suitable candies, fruit blocks, jam and the like are used as cores, and a layer of pure chocolate is covered outside the cores to prepare chocolate candies with different shapes and tastes, such as filled chocolate, wine-filled chocolate, chocolate wafers and the like.
The invention discloses a cream sandwich chocolate and a preparation process thereof in a Chinese invention patent with the publication number of CN102940087A, comprising a cream sauce sandwich and a chocolate wrapping the cream sauce sandwich, wherein the cream sauce sandwich comprises cream, starch syrup and an emulsifier, the mass percentage of the cream is 10-40%, the emulsifier comprises a high HLB value emulsifier and a low HLB value emulsifier, and the preparation process of the cream sauce sandwich structure of an oil-in-water system comprises the following steps: adding soybean lecithin into butter, adding sucrose ester into starch syrup, respectively mixing, respectively shearing at high speed to form oil phase emulsion and water phase emulsion, slowly adding oil phase under the condition of rapidly stirring water phase, and wrapping oil phase molecules with water phase molecules to form the butter sauce sandwich structure of oil-in-water system.
In the patent, through the compound use of sucrose ester with higher HLB value and lecithin with lower HLB value, the cream sauce sandwich forms an oil-in-water system, so that oil molecules in the sandwich are not easy to migrate to another water-in-oil system, namely chocolate, and the phenomenon of drying of the sandwich can not occur even if the sandwich is placed for a long time.
Disclosure of Invention
Aiming at the problem that the overall eating effect of the sandwich chocolate is poor due to the fact that the sandwich chocolate is high in sweetness after being eaten in the prior art, the invention aims to provide the pepper flavor sandwich chocolate to solve the technical problem, the sweetness and greasiness of the sandwich chocolate are greatly reduced when the sandwich chocolate is eaten, and the overall eating effect is good.
In order to achieve the first purpose, the invention provides the following technical scheme:
the Chinese prickly ash flavored sandwich chocolate comprises the following components in parts by weight:
430 portions and 490 portions of milk chocolate;
70-75 parts of dark chocolate;
210 portions and 260 portions of cream;
80-130 parts of butter;
35-45 parts of glycerol;
20-30 parts of sorbitol;
2-3 parts of soybean lecithin;
16-20 parts of dextrose;
20-30 parts of glucose;
2-3 parts of pepper;
0.6-1.2 parts of salt.
By adopting the technical scheme, the sorbitol has cool sweet taste, the sweetness is about half of that of cane sugar, the integral flavor of the pepper flavor sandwich chocolate can be enhanced, the product tissue can be improved, and the hardening and sanding effects can be reduced. The soybean lecithin has strong emulsification, wetting and dispersing effects, can exert good physiological health care effects, and has good application effects. Dextrose and glucose are good sweeteners, and the sweetness is lower than that of cane sugar, thus being beneficial to keeping the good and moderate sweetness of the product. The pricklyash peel has a good inhibiting effect on the sweetness and greasiness of the chocolate when being eaten, the overall edible effect of the pricklyash peel-flavor sandwich chocolate is improved, the storage period of the pricklyash peel-flavor sandwich chocolate can be greatly prolonged due to the antibacterial effect of the pricklyash peel, and the overall quality of the pricklyash peel-flavor sandwich chocolate is also greatly improved due to the good medicinal value of the pricklyash peel.
Further preferably, 1-3 parts by weight of gymnemic acid is also added into the components of the pricklyash taste sandwich chocolate.
By adopting the technical scheme, gymnemic acid is an active compound extracted from gymnema sylvestre leaves, has a good inhibition effect on sweet taste, can destroy partial sweet taste, and can reduce the sweet and greasy feeling of the zanthoxylum flavor sandwich chocolate when being eaten by acting on the taste of a user. Meanwhile, gymnemic acid can reduce the absorption of human body to sugar, is beneficial to losing weight, regulates blood sugar and insulin level, maintains the body balance of eaters, and further greatly improves the integral application effect of the Chinese prickly ash taste sandwich chocolate.
Further preferably, 0.2-0.4 part by weight of fresh jujube leaf powder is also added into the components of the pricklyash peel flavored sandwich chocolate.
By adopting the technical scheme, the fresh jujube leaf powder contains saponin, has an obvious sweet taste inhibiting effect, has an appetite stimulating and digestion promoting effect, and further can greatly improve the edible effect of the pricklyash peel flavored sandwich chocolate, and the jujube leaves contain rich protein, calcium, phosphorus, iron and other mineral substances, and simultaneously contain multiple vitamins, such as vitamin B1, vitamin B2, vitamin C and the like, and rich medicinal components, such as triterpene acid, chlorogenic acid, flavonoid compounds and the like, and can play a good health care role.
Further preferably, 1.2-1.8 parts by weight of coffee bean powder is also added into the components of the pepper flavor sandwich chocolate.
By adopting the technical scheme, the coffee bean powder has slight bitter taste, has a certain neutralization and inhibition effect on the sweet and greasy feeling of the pepper-flavor sandwich chocolate when being eaten, and can also promote the function of the kidney of people, so that the people are helped to discharge redundant sodium ions in the body, the urination amount of people is improved, a certain appetizing effect is realized, the gastrointestinal burden is relieved, a certain weight-losing effect is realized, and the popularization and the eating are facilitated.
Further preferably, 0.8-1.6 parts by weight of hawthorn powder is also added into the components of the pricklyash flavored sandwich chocolate.
By adopting the technical scheme, the hawthorn powder contains various organic acids, is sour and sweet in taste and contains lipolytic enzyme, after entering the stomach, the action of enzyme can be enhanced, the digestion of food is promoted, the eating mouthfeel of people is improved, and the sweet and greasy feeling of the Chinese prickly ash flavored sandwich chocolate is greatly reduced. Meanwhile, the hawthorn powder has the obvious functions of expanding blood vessels, reducing blood pressure and regulating the content of blood fat and cholesterol, is beneficial to maintaining the body balance of eaters, and has good overall applicability.
Further preferably, 1.2-1.8 parts by weight of natural combined inhibitor is added into the components of the pricklyash peel flavored sandwich chocolate, and the natural combined inhibitor is prepared by mixing yacon powder, passion fruit powder and snow pear powder according to any proportion.
By adopting the technical scheme, the natural inhibitor formed by mixing the yacon powder, the passion flower powder and the snow pear powder can inhibit the growth of harmful microorganisms in the digestive tract, has obvious effects of eliminating vivotoxin, regulating the intestines and invigorating the stomach and improving the nutrition absorption function of the organism, can well inhibit the sweet and greasy feeling of the pricklyash peel flavor sandwich chocolate when being eaten, and simultaneously has the effects of refreshing, restoring consciousness, promoting blood circulation, strengthening the body and delaying aging, thereby greatly improving the application effect of the pricklyash peel flavor sandwich chocolate.
Further preferably, 0.6-1.6 parts by weight of sour taste regulator is added into the components of the pricklyash peel flavor sandwich chocolate, and the sour taste regulator is any one of citric acid, malic acid and lactic acid.
By adopting the technical scheme, the sour taste conditioning agent can stimulate the taste sense of eaters, improve the appetite of eaters, reduce the greasy feeling of the pricklyash peel flavor sandwich chocolate during eating, and meanwhile, the sour taste conditioning agent can play a certain antibacterial and antiseptic role, so that the overall quality of the pricklyash peel flavor sandwich chocolate can be improved.
The invention also aims to provide a preparation method of the pricklyash peel flavor sandwich chocolate, and the pricklyash peel flavor sandwich chocolate prepared by the method has greatly reduced sweet and greasy feeling during eating and has good eating effect as a whole.
In order to achieve the second purpose, the invention provides the following technical scheme, which comprises the following steps:
step one, preparing shell materials, melting milk chocolate and dark chocolate in corresponding parts by weight in a melting cylinder, controlling the melting temperature to be 45-50 ℃, adjusting the temperature to be 26-32 ℃ after the milk chocolate and the dark chocolate are completely melted to obtain the shell materials, stirring, preserving the temperature and temporarily storing the shell materials;
step two, preparing a sandwich material, melting and mixing the cream, the butter, the glycerol, the sorbitol, the soybean lecithin, the dextrose, the glucose, the pepper and the salt in corresponding parts by weight in a water-proof manner to obtain the sandwich material, and keeping the temperature at 26-29 ℃ for later use;
step three, preparing a spherical shell, pouring shell materials into a plastic suction sheet in a mould, pouring 0.8-0.9 of the shell materials, then turning over the mould, and cooling to 10-15 ℃ to obtain the spherical shell with a filling port;
and step four, core injection plugging, namely injecting the sandwich material into the spherical shell from the material injection port, cooling to 10-15 ℃, plugging the material injection port with the residual shell material, sealing the bottom, cooling to 10-15 ℃, and demolding to obtain the Chinese prickly ash flavor sandwich chocolate.
By adopting the technical scheme, firstly, shell materials and sandwich materials are prepared by mixing, the shell materials and the sandwich materials are respectively kept at the temperature for temporary storage, then a solid shell is formed in the mold by utilizing the shell materials, then the sandwich materials are quantitatively injected into the shell, then the chocolate bottom is covered on the shell, and the shell materials and the sandwich materials are separated from the mold after sealing and solidification, so that the pepper-flavor sandwich chocolate with exquisite shape is obtained. According to the preparation method, the operation is simple, the production efficiency is high, the product quality is good, and the whole preparation method has good applicability.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) the pepper has good inhibition effect on the sweet and greasy feeling of the chocolate when being eaten, so that the overall edible effect of the pepper-flavor sandwich chocolate is improved, the pepper-flavor sandwich chocolate with unique flavor is obtained, and meanwhile, the nutritional value and the medicinal value of the product can be improved, and the popularization and eating are facilitated;
(2) the addition of gymnemic acid, fresh jujube leaf powder, coffee bean powder and hawthorn powder can play a significant role in inhibiting sweet taste, has the functions of appetizing and helping digestion, greatly reduces the sweet and greasy feeling of the zanthoxylum flavor sandwich chocolate when being eaten, and further can greatly improve the eating effect of the zanthoxylum flavor sandwich chocolate;
(3) the natural combined inhibitor and the sour regulator are added, so that the taste sense of eaters can be stimulated, the appetite of eaters is promoted, the obvious effects of eliminating vivotoxin, regulating intestines and invigorating stomach and improving the nutrition absorption function of organisms are achieved, the sweet and greasy feeling of the Chinese prickly ash flavored sandwich chocolate during eating can be well inhibited, and the overall eating effect of the product is improved.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The invention is described in detail below with reference to the figures and examples.
Example 1: the pepper flavor sandwich chocolate comprises the following components in parts by weight as shown in table 1, and is prepared by the following steps:
step one, preparing shell materials, melting milk chocolate and dark chocolate in corresponding parts by weight in a melting cylinder, controlling the melting temperature to 47.5 ℃, adjusting the temperature to 29 ℃ after completely melting to obtain the shell materials, stirring, preserving heat and temporarily storing;
step two, preparing a sandwich material, melting and mixing the cream, the butter, the glycerol, the sorbitol, the soybean lecithin, the dextrose, the glucose, the pepper and the salt in corresponding parts by weight in a water-proof manner to obtain the sandwich material, and keeping the temperature at 27.5 ℃ for later use;
step three, preparing a spherical shell, pouring a shell material into a plastic suction sheet in a mold, pouring 0.85 of the shell material, then overturning the mold, and cooling to 12.5 ℃ to obtain the spherical shell with a filling port;
and step four, core injection plugging, namely injecting the sandwich material into the spherical shell from the material injection port, cooling to 12.5 ℃, plugging the material injection port with the residual shell material, sealing the bottom, cooling to 12.5 ℃, and demolding to obtain the Chinese prickly ash flavor sandwich chocolate.
Example 2: a Chinese prickly ash flavor sandwich chocolate is different from the chocolate in example 1 in that the method comprises the following steps:
step one, preparing shell materials, melting milk chocolate and dark chocolate in corresponding parts by weight in a melting cylinder, controlling the melting temperature to be 45 ℃, adjusting the temperature to 26 ℃ after the milk chocolate and the dark chocolate are completely melted to obtain the shell materials, and stirring, preserving the temperature and temporarily storing the shell materials;
step two, preparing a sandwich material, melting and mixing the cream, the butter, the glycerol, the sorbitol, the soybean lecithin, the dextrose, the glucose, the pepper and the salt in corresponding parts by weight in a water-proof manner to obtain the sandwich material, and keeping the temperature at 26 ℃ for later use;
step three, preparing a spherical shell, pouring a shell material into a plastic suction sheet in a mold, pouring 0.8 of the shell material, then overturning the mold, and cooling to 10 ℃ to obtain the spherical shell with a filling port;
and step four, core injection plugging, namely injecting the sandwich material into the spherical shell from the material injection port, cooling to 10 ℃, then plugging the material injection port with the residual shell material, sealing the bottom, cooling to 10 ℃, and demolding to obtain the pepper flavor sandwich chocolate.
Example 3: a Chinese prickly ash flavor sandwich chocolate is different from the chocolate in example 1 in that the method comprises the following steps:
step one, preparing shell materials, melting milk chocolate and dark chocolate in corresponding parts by weight in a melting cylinder, controlling the melting temperature to be 50 ℃, adjusting the temperature to be 32 ℃ after the milk chocolate and the dark chocolate are completely melted to obtain the shell materials, and stirring, preserving the temperature and temporarily storing the shell materials;
step two, preparing a sandwich material, melting and mixing the cream, the butter, the glycerol, the sorbitol, the soybean lecithin, the dextrose, the glucose, the pepper and the salt in corresponding parts by weight in a water-proof manner to obtain the sandwich material, and keeping the temperature at 29 ℃ for later use;
step three, preparing a spherical shell, pouring a shell material into a plastic suction sheet in a mold, pouring 0.9 of the shell material, then overturning the mold, and cooling to 15 ℃ to obtain the spherical shell with a filling port;
and step four, core injection and plugging, namely injecting the sandwich material into the spherical shell from the material injection port, cooling to 15 ℃, plugging the material injection port with the residual shell material, sealing the bottom, cooling to 15 ℃, and demolding to obtain the pepper flavor sandwich chocolate.
Examples 4 to 5: a pricklyash peel flavored center chocolate is different from example 1 in that the components and the corresponding parts by weight are shown in Table 1.
TABLE 1 Components and parts by weight of examples 1-5
Example 6: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, melt and mix corresponding parts by weight of cream, butter, glycerin, sorbitol, soyabean lecithin, dextrose, glucose, pepper, salt and 2 parts by weight of gymnemic acid in a water-proof manner to obtain the sandwich material, and keep the temperature at 27.5 ℃ for later use.
Example 7: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, melt and mix cream, butter, glycerin, sorbitol, soyabean lecithin, dextrose, glucose, pepper, salt and 1 part of gymnemic acid in corresponding parts by weight in a water-proof manner to obtain the sandwich material, and keep the temperature at 27.5 ℃ for later use.
Example 8: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, melt and mix corresponding parts by weight of cream, butter, glycerin, sorbitol, soyabean lecithin, dextrose, glucose, pepper, salt and 3 parts by weight of gymnemic acid in a water-proof manner to obtain the sandwich material, and keep the temperature at 27.5 ℃ for later use.
Example 9: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, wherein the sandwich material is obtained by melting and mixing cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 0.3 part of fresh jujube leaf powder in parts by weight in a water-proof manner, and keeping the temperature at 27.5 ℃ for later use.
Example 10: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, wherein the sandwich material is obtained by melting and mixing cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 0.2 part of fresh jujube leaf powder in parts by weight in a water-proof manner, and keeping the temperature at 27.5 ℃ for later use.
Example 11: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, wherein the sandwich material is obtained by melting and mixing cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 0.4 part of fresh jujube leaf powder in parts by weight in a water-proof manner, and keeping the temperature at 27.5 ℃ for later use.
Example 12: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, the sandwich material is obtained by melting and mixing cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 1.5 parts of coffee bean flour in corresponding parts by weight in a water-proof manner, and the sandwich material is kept at the temperature of 27.5 ℃ for later use.
Example 13: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, the sandwich material is obtained by melting and mixing cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 1.2 parts of coffee bean flour in parts by weight in a water-proof manner, and the sandwich material is kept at the temperature of 27.5 ℃ for later use.
Example 14: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, the sandwich material is obtained by melting and mixing cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 1.8 parts of coffee bean flour in parts by weight in a water-proof manner, and the sandwich material is kept at the temperature of 27.5 ℃ for later use.
Example 15: the difference between the pepper flavor sandwich chocolate and the embodiment 1 is that the step two is specifically configured to prepare a sandwich material, the sandwich material is obtained by melting and mixing the cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 1.2 parts of hawthorn powder by weight in a water-proof manner, and the sandwich material is kept at the temperature of 27.5 ℃ for later use.
Example 16: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, wherein the sandwich material is obtained by melting and mixing cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 0.8 part of hawthorn powder in parts by weight in a water-proof manner, and keeping the temperature at 27.5 ℃ for later use.
Example 17: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, wherein the sandwich material is obtained by melting and mixing cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 1.6 parts of hawthorn powder by weight in a water-proof manner, and keeping the temperature at 27.5 ℃ for later use.
Example 18: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, wherein cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 1.5 parts by weight of a natural combination inhibitor are melted and mixed in a water-proof manner, the natural combination inhibitor is prepared by mixing yacon powder, passion flower powder and snow pear powder according to a mass ratio of 1:1:1 to obtain the sandwich material, and the sandwich material is kept warm at 27.5 ℃ for later use.
Example 19: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, wherein cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 1.2 parts by weight of natural combination inhibitor are melted and mixed with water, the natural combination inhibitor is prepared by mixing yacon powder, passion fruit powder and snow pear powder according to a mass ratio of 1:3:1, the sandwich material is obtained, and the sandwich material is kept warm at 27.5 ℃ for later use.
Example 20: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, wherein cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 1.8 parts by weight of natural combination inhibitor are melted and mixed in a water-proof manner, the natural combination inhibitor is prepared by mixing yacon powder, passion fruit powder and snow pear powder according to a mass ratio of 2:1:3 to obtain the sandwich material, and the sandwich material is kept warm at 27.5 ℃ for later use.
Example 21: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, wherein dilute cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 1.1 parts of acidity regulator are melted and mixed in a water-proof manner, the acidity regulator is citric acid, the sandwich material is obtained, and the temperature is kept at 27.5 ℃ for standby.
Example 22: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, wherein dilute cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 0.6 part of acidity regulator are melted and mixed in a water-proof manner, the acidity regulator is malic acid, the sandwich material is obtained, and the temperature is kept at 27.5 ℃ for standby.
Example 23: a pepper flavor sandwich chocolate is different from that in example 1 in that the step two is specifically configured to prepare a sandwich material, wherein dilute cream, butter, glycerin, sorbitol, soybean lecithin, dextrose, glucose, pepper, salt and 1.6 parts by weight of acidity regulator are melted and mixed in a water-proof manner, the acidity regulator is lactic acid, the sandwich material is obtained, and the temperature is kept at 27.5 ℃ for standby.
Comparative example 1: a sandwich chocolate is different from the chocolate in example 1 in that the second step is specifically configured to prepare a sandwich material, melt and mix cream, butter, glycerin, sorbitol, soyabean lecithin, dextrose, glucose and salt in corresponding parts by weight in water to obtain the sandwich material, and keep the temperature at 27.5 ℃ for later use.
Comparative example 2: a difference of a chocolate with fillings from example 1 is that the chocolate with fillings disclosed in the example of the Chinese invention patent with the publication number of CN102940087A is selected.
Comparative example 3: a sandwich chocolate is different from the chocolate in example 1 in that the high-calcium sandwich chocolate disclosed in the embodiment of the Chinese invention patent with the publication number of CN105053432A is selected.
Test for eating Effect
Test samples: the prickly ash taste center chocolates obtained in examples 1 to 23 were used as test samples 1 to 23, and the center chocolates obtained in comparative examples 1 to 3 were used as control samples 1 to 3.
The test method comprises the following steps: and randomly selecting 2600 healthy people 18-55 years old in the same region as volunteers, randomly dividing the healthy people into 26 groups, and respectively carrying out trial eating scoring on the sweetness of the sandwich chocolate in the test samples 1-23 and the control samples 1-3, wherein the score is 10 points at most and 0 point at least, and the higher the score is, the lower the sweetness of the sandwich chocolate is, and the eating effect is better. The score of each group of volunteers was recorded, five maxima and five minima were discarded, the remainder averaged, and the final recorded results were accurate to 0.1.
And (3) test results: the test results of the test samples 1 to 23 and the control samples 1 to 3 are shown in Table 2. As can be seen from Table 2, the comparison of the test results of the test samples 1 to 5 and the control samples 1 to 3 shows that the zanthoxylum bungeanum has a good inhibition effect on the sweetness and greasiness of chocolate during eating, can improve the overall eating effect of the zanthoxylum flavor sandwich chocolate, and has a better eating effect compared with the existing sandwich chocolate. The eating effect of the zanthoxylum flavor sandwich chocolate can be greatly improved by comparing the test results of the test samples 6-8, 9-11, 12-14, 15-17 and 1 and adding gymnemic acid, fresh jujube leaf powder, coffee bean powder and hawthorn powder. The comparison of the test results of the test samples 18-20, the test samples 21-23 and the test sample 1 can obtain that the natural combined inhibitor and the acidity regulator are added, so that the sweet and greasy feeling of the pricklyash peel flavored sandwich chocolate can be well inhibited when the pricklyash peel flavored sandwich chocolate is eaten, and the overall eating effect of the product is improved.
TABLE 2 test results of test samples 1 to 23 and control samples 1 to 3
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (8)
1. The Chinese prickly ash flavored sandwich chocolate is characterized by comprising the following components in parts by weight:
430 portions and 490 portions of milk chocolate;
70-75 parts of dark chocolate;
210 portions and 260 portions of cream;
80-130 parts of butter;
35-45 parts of glycerol;
20-30 parts of sorbitol;
2-3 parts of soybean lecithin;
16-20 parts of dextrose;
20-30 parts of glucose;
2-3 parts of pepper;
0.6-1.2 parts of salt.
2. The Chinese prickly ash taste sandwich chocolate according to claim 1, wherein 1-3 parts by weight of gymnemic acid is further added to the components of the Chinese prickly ash taste sandwich chocolate.
3. The pricklyash peel flavored sandwich chocolate according to claim 1, wherein 0.2-0.4 parts by weight of fresh jujube leaf powder is further added into the components of the pricklyash peel flavored sandwich chocolate.
4. The center-filled chocolate with the taste of Chinese prickly ash according to claim 1, wherein 1.2-1.8 parts by weight of coffee bean powder is further added into the components of the center-filled chocolate with the taste of Chinese prickly ash.
5. The prickly ash flavored sandwich chocolate according to claim 1, wherein 0.8-1.6 parts by weight of hawthorn powder is further added to the components of the prickly ash flavored sandwich chocolate.
6. The pricklyash peel flavored sandwich chocolate according to claim 1, wherein 1.2-1.8 parts by weight of natural combination inhibitor is further added into the components of the pricklyash peel flavored sandwich chocolate, and the natural combination inhibitor is prepared by mixing yacon powder, passion fruit powder and snow pear powder in any proportion.
7. The prickly ash flavor sandwich chocolate according to claim 1, characterized in that 0.6-1.6 parts by weight of sour taste modifier is further added to the components of the prickly ash flavor sandwich chocolate, and the sour taste modifier is any one of citric acid, malic acid and lactic acid.
8. The preparation method of the zanthoxylum flavor center-filled chocolate according to claim 1, characterized by comprising the steps of:
step one, preparing shell materials, melting milk chocolate and dark chocolate in corresponding parts by weight in a melting cylinder, controlling the melting temperature to be 45-50 ℃, adjusting the temperature to be 26-32 ℃ after the milk chocolate and the dark chocolate are completely melted to obtain the shell materials, stirring, preserving the temperature and temporarily storing the shell materials;
step two, preparing a sandwich material, melting and mixing the cream, the butter, the glycerol, the sorbitol, the soybean lecithin, the dextrose, the glucose, the pepper and the salt in corresponding parts by weight in a water-proof manner to obtain the sandwich material, and keeping the temperature at 26-29 ℃ for later use;
step three, preparing a spherical shell, pouring shell materials into a plastic suction sheet in a mould, pouring 0.8-0.9 of the shell materials, then turning over the mould, and cooling to 10-15 ℃ to obtain the spherical shell with a filling port;
and step four, core injection plugging, namely injecting the sandwich material into the spherical shell from the material injection port, cooling to 10-15 ℃, plugging the material injection port with the residual shell material, sealing the bottom, cooling to 10-15 ℃, and demolding to obtain the Chinese prickly ash flavor sandwich chocolate.
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