CN110692791A - Maotai wine filled chocolate and preparation method thereof - Google Patents
Maotai wine filled chocolate and preparation method thereof Download PDFInfo
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- CN110692791A CN110692791A CN201911078116.6A CN201911078116A CN110692791A CN 110692791 A CN110692791 A CN 110692791A CN 201911078116 A CN201911078116 A CN 201911078116A CN 110692791 A CN110692791 A CN 110692791A
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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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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a Maotai wine filled chocolate and a preparation method thereof, and relates to the technical field of food processing. The technical key points are as follows: the Maotai wine filled chocolate comprises the following components in parts by weight: milk chocolate: 90-100 parts; black chocolate: 400-450 parts; cream: 160-210 parts; butter oil: 140 portions and 190 portions; glycerol: 35-50 parts; sorbitol: 20-30 parts of a solvent; soybean lecithin: 2-4 parts; dextrose: 20-40 parts; glucose: 30-40 parts; maotai wine: 20-30 parts of Maotai wine filled chocolate prepared by adopting the formula has the advantages of unique taste and high nutritional value.
Description
Technical Field
The invention relates to the technical field of chocolate making, and particularly relates to a Maotai wine filled chocolate and a making method thereof.
Background
The production of wine chocolate mainly utilizes the crystallization principle of supersaturated sugar-wine mixture to make the exterior of sugar granules form a layer of hard sugar shell, and naturally form a protective layer of serous fluid, and its periphery is coated with chocolate coat, so that it not only can make the wine chocolate have solid form, but also can prolong effective time, and is convenient for transportation and storage.
Maotai wine is a traditional special wine in China, and has the characteristics of outstanding sauce fragrance, elegance, fineness, mellow wine body, long aftertaste and lasting fragrance of an empty cup. The Maotai liquor has a alcohol content of 52-54 deg., and has effects of relieving sore throat, preventing headache, relieving fatigue, and tranquilizing mind. Nowadays, the requirements of people on the taste and nutrition of chocolate are gradually increased, and the chocolate on the market cannot meet the daily requirements of people.
Therefore, a new solution is needed to solve the above problems.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the Maotai wine filled chocolate which has the advantages of unique taste and high nutritive value.
In order to achieve the first purpose, the invention provides the following technical scheme:
the Maotai wine filled chocolate comprises the following components in parts by weight:
milk chocolate: 90-100 parts;
black chocolate: 400-450 parts;
cream: 160-210 parts;
butter oil: 140 portions and 190 portions;
glycerol: 35-50 parts;
sorbitol: 20-30 parts of a solvent;
soybean lecithin: 2-4 parts;
dextrose: 20-40 parts;
glucose: 30-40 parts;
maotai wine: 20-30 parts.
By adopting the technical scheme, the Maotai wine is a traditional special wine in China, and has the characteristics of outstanding sauce aroma, elegance and fineness, mellow wine body, long aftertaste and lasting fragrance of an empty cup. The Maotai liquor has a alcohol content of 52-54 deg., and has effects of relieving sore throat, preventing headache, relieving fatigue, and tranquilizing mind. The Maotai wine is used as the chocolate filling, so that the chocolate is endowed with unique fragrance and taste, the nutritional value of the chocolate is improved, and the chocolate has the anti-fatigue and health-care effects.
More preferably, the Maotai liquor comprises Maotai liquor and Chinese medicinal liquid, and the weight ratio of the Maotai liquor to the Chinese medicinal liquid is 1 (1-5).
By adopting the technical scheme, the Maotai wine with unique taste is adopted as the filling, and the traditional Chinese medicine liquid is also added into the Maotai wine, and is prepared by adopting a unique formula and matching various traditional Chinese medicines, so that the nutrition is supplemented, the nutritional value of the Maotai wine filled chocolate is improved, and the anti-fatigue effect of the chocolate is also endowed.
Further preferably, the traditional Chinese medicine liquid comprises the following components in parts by weight:
ginseng: 1-3 parts;
safflower: 5-10 parts;
rhodiola root: 8-12 parts;
tea tree root: 3-5 parts;
chinese yam: 3-5 parts;
licorice root: 5-10 parts.
By adopting the technical scheme, the succulent root of the ginseng is a famous strong tonic, is suitable for adjusting blood pressure, recovering heart function, neurasthenia, physical weakness and other symptoms, and also has the effects of eliminating phlegm, invigorating stomach, promoting urination, exciting and the like; safflower, having the efficacy of activating blood circulation and stimulating the menstrual flow, removing blood stasis and relieving pain, is used for amenorrhea, dysmenorrheal, lochiorrhea, abdominal mass, chest stuffiness and pain, stasis and abdominal pain, stabbing pain in chest and hypochondrium, traumatic injury, sore and ulcer with swelling and pain; rhodiola root, sweet and bitter in taste, neutral in nature, enters lung and heart channels, has the functions of tonifying qi, activating blood circulation and promoting blood circulation and relieving asthma, and is mainly used for qi deficiency and blood stasis, chest stuffiness and pains, stroke hemiplegia, lassitude and asthma; the tea tree root is a traditional Chinese medicine and mainly used for treating heart diseases, aphtha, psoriasis and the like; the Chinese yam can clear away heat and toxic materials, tonify deficiency of spleen and stomach, and treat qi deficiency and weakness, dyspepsia, spermatorrhea, enuresis, innominate toxic swelling and the like; radix Glycyrrhizae can be used for treating heart-qi deficiency, asthma, cough, gastralgia, and regulating the intensity of other Chinese medicinal materials. The dosage and the usage of the traditional Chinese medicines are compatible by experts, and then the traditional Chinese medicine liquid obtained by alcohol precipitation extraction and concentration treatment is added into the Maotai liquor, so that the taste is unique, the necessary nutrition supplement can be obtained for eaters, and the generation of fatigue can be relieved.
Further preferably, the traditional Chinese medicine liquid comprises the following components in parts by weight: ginseng: 2 parts of (1); medlar: 8 parts of a mixture; safflower: 8 parts of a mixture; rhodiola root: 10 parts of (A); tea tree root: 4 parts of a mixture; chinese yam: 4 parts of a mixture; licorice root: 8 parts.
By adopting the technical scheme, the formula is the optimal dosage of the traditional Chinese medicine liquid, and the raw materials in parts by weight are added into the Maotai liquor, so that the taste is unique, a necessary nutrition supplement can be obtained for a user, and the generation of fatigue can be relieved.
Further preferably, the traditional Chinese medicine liquid also comprises the following components in parts by weight:
black wolfberry fruit: 1-5 parts;
fructus alpiniae oxyphyllae: 1-5 parts;
drying the hovenia dulcis: 2-6 parts;
and (3) kudzu: 5-10 parts;
walnut: 5-10 parts.
By adopting the technical scheme, the lycium ruthenicum contains anthocyanin, so that the blood circulation can be improved; fructus Alpinae Oxyphyllae has diuretic effect and can promote the discharge of Maotai ethanol; the dried hovenia dulcis contains a large amount of glucose and organic acid, can expand the blood volume of a human body, and can sober up and calm the nerves; radix Puerariae has effects in dredging meridian passage, resisting anoxia, resisting ethanol damage and protecting liver; the walnut contains vitamin B, is beneficial to liver hangover alleviation, and also contains unsaturated fatty acid for supplementing nutrition. The multiple traditional Chinese medicine components are compounded for use, so that the blood circulation can be accelerated, the diuresis can be promoted, the qi can be promoted, the stomach can be assisted and cleared, and the dizzy effect caused by eating a large amount of Maotai wine filled chocolate can be counteracted.
More preferably, the traditional Chinese medicine liquid also comprises 5-10 parts by weight of ginkgo leaf extract.
By adopting the technical scheme, the main active ingredients in the ginkgo leaves are flavonoid compounds, the ginkgo leaves are mainly used as food additives and used for preparing health-care food for preventing senile dementia, and a proper amount of ginkgo leaf extract is added into a chocolate product to improve the health effect of the chocolate, so that the chocolate has the effects of improving vasodilatation, increasing blood flow and preventing vascular aging, and particularly improving peripheral blood flow of brain and skin.
More preferably, the ginkgo biloba extract is further subjected to activated carbon decolorization treatment.
By adopting the technical scheme, the ginkgo leaf extract is green to brown, and the natural color which does not influence the cost when the ginkgo leaf extract is directly added into chocolate, but the ginkgo leaf extract needs to be subjected to decoloring treatment when added into white chocolate, and after the ginkgo leaf extract is subjected to decoloring treatment by activated carbon, the pigment is removed, and the active ingredients of the ginkgo leaf extract cannot be lost.
The invention also aims to provide a method for preparing the Maotai wine filled chocolate.
In order to achieve the second purpose, the invention provides the following technical scheme:
a method for making Maotai wine filled chocolate comprises the following steps:
(1) mixing the Maotai wine and the Chinese medicinal liquid in proportion and uniformly stirring to obtain a mixed solution;
(2) mixing milk chocolate with butter, sorbitol, soybean lecithin, glucose and dextrose, heating in water to melt, adding butter and glycerol, stirring to melt, cooling the mixed solution, adding the mixed solution obtained in the step (1), stirring to cool, and making into Maotai wine sandwich;
(3) heating black chocolate to melt in a water-proof manner, placing the black chocolate in a mold to form a chocolate shell, injecting the Maotai wine filling into the chocolate shell, cooling and demolding to obtain the Maotai wine filling chocolate.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) the couchgrass wine with unique taste is adopted as the filling, the traditional Chinese medicine liquid is also added into the couchgrass wine, and the traditional Chinese medicine liquid is prepared by adopting a unique formula and matching various traditional Chinese medicines, so that the nutrition is supplemented, the nutritive value of the couchgrass wine filled chocolate is improved, and the anti-fatigue effect of the chocolate is also endowed;
(2) the invention also adds the traditional Chinese medicine liquid such as lycium ruthenicum mill and ginkgo leaf extract, and the like, so that the traditional Chinese medicine liquid can accelerate blood circulation, promote urination, promote qi circulation, assist and clear stomach, and can offset the dizzy effect caused by eating a large amount of Maotai wine filled chocolate.
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. It is to be noted that those not indicated for specific conditions, carried out under the conventional conditions or conditions recommended by the manufacturer, and those not indicated for the reagents or equipment, are conventional products which can be obtained by commercially purchasing them.
Example 1: the mataire wine filled chocolate comprises the following components in parts by weight as shown in table 1 and is prepared by the following steps:
(1) mixing the Maotai wine and the Chinese medicine liquid according to the proportion of 1:1, and uniformly stirring to obtain a mixed liquid;
(2) mixing milk chocolate with butter, sorbitol, soybean lecithin, glucose and dextrose, heating in water to melt, adding butter and glycerol, stirring to melt, cooling the mixed solution, adding the mixed solution obtained in the step (1), stirring to cool, and making into Maotai wine sandwich;
(3) heating black chocolate to melt in a water-proof manner, placing the black chocolate in a mold to form a chocolate shell, injecting the Maotai wine filling into the chocolate shell, cooling and demolding to obtain the Maotai wine filling chocolate.
Wherein, the components and contents of the traditional Chinese medicine liquid are shown in table 2.
Examples 2 to 6: a mataire wine filled chocolate which differs from example 1 in that the components and their respective parts by weight are as shown in table 1; wherein, the components and contents of the traditional Chinese medicine liquid are shown in table 2.
TABLE 1 Components and parts by weight of examples 1-6
TABLE 2 Chinese medicinal liquid of examples 1-6, the components and their parts by weight
Example 7: the difference between the preparation method of the Maotai liquor filled chocolate and the embodiment 1 is that the ratio of the Maotai liquor to the chocolate is 1: 5.
Example 8: the preparation method of the Maotai wine filled chocolate is different from that of the embodiment 1 in that the traditional Chinese medicine liquid also comprises the following components in parts by weight:
black wolfberry fruit: 1 part;
fructus alpiniae oxyphyllae: 1 part;
drying the hovenia dulcis: 2 parts of (1);
and (3) kudzu: 5 parts of a mixture;
walnut: 5 parts of the raw materials.
Example 9: the preparation method of the Maotai wine filled chocolate is different from the embodiment 6 in that the traditional Chinese medicine liquid also comprises the following components in parts by weight:
black wolfberry fruit: 5 parts of a mixture;
fructus alpiniae oxyphyllae: 5 parts of a mixture;
drying the hovenia dulcis: 6 parts of (1);
and (3) kudzu: 10 parts of (A);
walnut: 10 parts.
Example 10: the difference between the preparation method of the Maotai wine filled chocolate and the embodiment 1 is that the traditional Chinese medicine liquid also comprises 5 parts of ginkgo leaf extract subjected to activated carbon decoloration treatment.
Example 11: the difference between the preparation method of the Maotai liquor filled chocolate and the embodiment 6 is that the traditional Chinese medicine liquid also comprises 10 parts of ginkgo leaf extract subjected to activated carbon decoloration treatment.
Comparative example 1: the difference from example 1 is that this comparative example uses a common commercial wine-filled chocolate.
Comparative example 2: the difference from example 1 is that this comparative example uses another type of liqueur chocolate which is commonly commercially available and which is different from the comparative example.
Fatigue resistance test
130 experimental mice of 30 days were selected and divided into 13 groups on average, and each group of mice fed the products obtained in examples 1 to 11 and comparative examples 1 to 2 were tested for their swimming weight, serum urea nitrogen, lactate dehydrogenase, and hemogram index according to the anti-fatigue experimental study method "evaluation procedure and test method for health food function", and the test results are shown in the following table 3.
The test results show that the Maotai wine sandwich chocolate can prolong the weight swimming time of mice, reduce the content of serum urea nitrogen, increase the activity of serum lactate dehydrogenase, increase the number of red blood cells and the content of hemoglobin, and each experimental index is positive, which indicates that the Maotai wine sandwich chocolate has a remarkable anti-fatigue effect.
Table 3 results of performance testing
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 Maotai wine filled chocolate is characterized by comprising the following components in parts by weight:
milk chocolate: 90-100 parts;
black chocolate: 400-450 parts;
cream: 160-210 parts;
butter oil: 140 portions and 190 portions;
glycerol: 35-50 parts;
sorbitol: 20-30 parts of a solvent;
soybean lecithin: 2-4 parts;
dextrose: 20-40 parts;
glucose: 30-40 parts;
maotai wine: 20-30 parts.
2. The Maotai wine filled chocolate according to claim 1, wherein the Maotai wine comprises Maotai wine and Chinese medicinal liquid, and the weight ratio of the Maotai wine to the Chinese medicinal liquid is 1 (1-5).
3. The Maotai wine filled chocolate according to claim 2, wherein the traditional Chinese medicine liquid comprises the following components in parts by weight:
ginseng: 1-3 parts;
safflower: 5-10 parts;
rhodiola root: 8-12 parts;
tea tree root: 3-5 parts;
chinese yam: 3-5 parts;
licorice root: 5-10 parts.
4. The Maotai wine filled chocolate according to claim 3, wherein the traditional Chinese medicine liquid comprises the following components in parts by weight: ginseng: 2 parts of (1); medlar: 8 parts of a mixture; safflower: 8 parts of a mixture; rhodiola root: 10 parts of (A); tea tree root: 4 parts of a mixture; chinese yam: 4 parts of a mixture; licorice root: 8 parts.
5. The Maotai wine filled chocolate according to claim 3, wherein the traditional Chinese medicine liquid further comprises the following components in parts by weight:
black wolfberry fruit: 1-5 parts;
fructus alpiniae oxyphyllae: 1-5 parts;
drying the hovenia dulcis: 2-6 parts;
and (3) kudzu: 5-10 parts;
walnut: 5-10 parts.
6. The matsumac filled chocolate according to claim 2, wherein the traditional Chinese medicine liquid further comprises 5-10 parts by weight of ginkgo biloba extract.
7. The method for making a Maotai wine filled chocolate according to claim 6, wherein the ginkgo biloba leaf extract is further decolorized with activated carbon.
8. The method for making a maotai wine filled chocolate according to any one of claims 1 to 7, comprising the steps of:
(1) mixing the Maotai wine and the Chinese medicinal liquid in proportion and uniformly stirring to obtain a mixed solution;
(2) mixing milk chocolate with butter, sorbitol, soybean lecithin, glucose and dextrose, heating in water to melt, adding butter and glycerol, stirring to melt, cooling the mixed solution, adding the mixed solution obtained in the step (1), stirring to cool, and making into Maotai wine sandwich;
(3) heating black chocolate to melt in a water-proof manner, placing the black chocolate in a mold to form a chocolate shell, injecting the Maotai wine filling into the chocolate shell, cooling and demolding to obtain the Maotai wine filling chocolate.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875868A (en) * | 2021-08-31 | 2022-01-04 | 北京辛迪焙瑞食品有限公司 | Preparation method of wine-filled chocolate with mellow bouquet |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173126A (en) * | 2016-07-14 | 2016-12-07 | 吴徽 | A kind of yellow wine chocolate and preparation method thereof |
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2019
- 2019-11-06 CN CN201911078116.6A patent/CN110692791A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173126A (en) * | 2016-07-14 | 2016-12-07 | 吴徽 | A kind of yellow wine chocolate and preparation method thereof |
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| LMY: "茅台酒心巧克力，你吃过吗？", 《美酒百科》 * |
| 陈明岭等: "《皮肤病常用中药药理及临床 第2版》", 31 October 2017, 中国科学技术出版社 * |
| 陈晓云等: "《农业综合技术系列 银杏的魅力》", 31 December 2008, 湖北科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875868A (en) * | 2021-08-31 | 2022-01-04 | 北京辛迪焙瑞食品有限公司 | Preparation method of wine-filled chocolate with mellow bouquet |
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