CN111000017A - 一种风味黑巧克力及制备方法 - Google Patents
一种风味黑巧克力及制备方法 Download PDFInfo
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- CN111000017A CN111000017A CN201911024508.4A CN201911024508A CN111000017A CN 111000017 A CN111000017 A CN 111000017A CN 201911024508 A CN201911024508 A CN 201911024508A CN 111000017 A CN111000017 A CN 111000017A
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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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
- A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- 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
本发明涉及风味黑巧克力技术领域,具体涉及一种风味黑巧克力及制备方法,所述风味黑巧克力,包括以下重量份的物质:可可脂500重量份、可可粉100~200重量份、植物油5~15重量份、固定化脂肪酶3~8重量份、水果果肉10~50重量份、花瓣5~25重量份、乳糖10~55重量份、蜂蜜15~60重量份、压缩二氧化碳1~10重量份、益生菌3~8重量份、壳聚糖1~4重量份、茶多酚3~12重量份、坚果颗粒10~30重量份、燕麦5~15重量份、卵磷脂2~6重量份、β‑谷甾醇制剂0.1~0.6重量份、γ‑谷维素制剂0.1~0.5重量份。本发明提供的黑巧克力不仅具有丰富的营养,而且入口前口感脆爽,入口后口感丝滑、软糯香滑,且黑巧克力中夹杂的果肉、鲜花和坚果碎又赋予了巧克力香脆的口感。
Description
技术领域
本发明涉及巧克力及其制备技术领域,具体涉及一种风味黑巧克力。
背景技术
黑巧克力(Dark chocolate)即纯巧克力,硬度较大,微苦,一般指可可固形物含量介于70%到99%之间,或乳质含量少于12%的巧克力,黑巧克力的脂肪要低于牛奶巧克力(黑巧克力每100克含24克脂肪,而牛奶巧克力含33克),而且黑巧克力所含的盐分少(12微克对84微克)、糖分多(64克对55克)。
研究发现,适量食用黑巧克力具有以下好处:1、可以增加血液中的抗氧化成分类黄酮,能够抵抗脂肪沉积和炎症,及由此引起心脏病、中风和其他脉管疾病的感染;2、可以提高机体的抗氧化水平;3、可以增加氧化氮的活性,扩张血管,起到降血压的作用;4、黑巧克力中的纤维素具有促进肠道蠕动,帮助胃肠消化的功能,异黄酮则具有抑制肠道内氯离子分泌的作用,能够缓解腹泻的症状;5、黑巧克力能够满足人体对多种营养素的需求。同时,黑巧克力中的类黄酮物质也具有调节免疫力的作用,可以保护免疫系统免受自由基的伤害,多酚也具有调节多种人体免疫细胞的功能。
虽然黑巧克力具有良好的保健作用,但是,实用过多的黑巧克力会造成胃痛、腹胀或腹泻等不良反应,且现有的黑巧克力的口感苦涩,其受欢迎度有限。
发明内容
本发明的目的是为了克服现有技术存在的问题,提供一种风味黑巧克力及制备方法,它具有良好的口感。
为了实现上述目的,本发明提供一种风味黑巧克力,包括以下重量份的物质:可可脂500重量份、可可粉100~200重量份、植物油5~15重量份、固定化脂肪酶3~8重量份、水果果肉10~50重量份、花瓣5~25重量份、乳糖10~55重量份、蜂蜜15~60重量份、压缩二氧化碳1~10重量份、益生菌3~8重量份、壳聚糖1~4重量份、茶多酚3~12重量份、坚果颗粒10~30重量份、燕麦5~15重量份、卵磷脂2~6重量份、β-谷甾醇制剂0.1~0.6重量份、γ-谷维素制剂0.1~0.5重量份。
优选条件下,所述风味黑巧克力包括以下重量份的物质:可可脂500重量份、可可粉120~180重量份、植物油8~12重量份、固定化脂肪酶5~6重量份、水果果肉15~45重量份、花瓣8~20重量份、乳糖15~40重量份、蜂蜜20~45重量份、压缩二氧化碳3~8重量份、益生菌4.2~6.8重量份、壳聚糖2~3重量份、茶多酚5~10重量份、坚果颗粒15~25重量份、燕麦8~12重量份、卵磷脂2~5重量份、β-谷甾醇制剂0.2~0.5重量份、γ-谷维素制剂0.2~0.5重量份。
植物油与反应后会生成部分游离脂肪酸导致酸值增加,优选条件下,所述植物油选自椰子油、核桃油、橄榄油、茶籽油、亚麻籽油、葵花籽油、火麻油和蓖麻油中的至少一种。
本发明中,壳聚糖中的氨基可与游离脂肪酸的羧基发生静电桥联作用从而吸附游离脂肪酸,将其脱除,β-谷甾醇制剂、γ-谷维素制剂可在油脂中形成凝胶,添加的卵磷脂可以增加β-谷甾醇制剂在植物油中的溶解度,提高凝胶化能力,凝胶可减少油脂迁移率,避免巧克力起霜花。
通过添加水果果肉,一方面可以使巧克力的可口更佳,另一方面,水果中富含的纤维素、多糖等营养成分能够促进黑巧克力中的营养成分的吸收,提高巧克力的营养价值;优选条件下,所述水果果肉选自苹果果肉、黄桃果肉、火龙果果肉、柚子果肉、香蕉果肉、山楂果肉、李子果肉、梅子果肉、草莓丁、菠萝果肉、葡萄果肉、芒果果肉、猕猴桃果肉、山竹果肉、牛油果果肉和圣女果果肉中的至少一种。优选条件下,所述水果果肉的含水量为15~40%,且所述水果果肉的粒度为5~20目。
通过在黑巧克力中添加花瓣,可以使花瓣和和巧克力相互作用,促进人体的新陈代谢、调节神经,提高机体免疫力,优选条件下,所述花瓣选自桂花花瓣、牡丹花瓣、玉兰花瓣、梨花花瓣、玫瑰花瓣、茉莉花瓣、桃花瓣、菊花花瓣、紫藤花瓣、茶花花瓣、海棠花瓣、兰花花瓣、鸡冠花瓣、梅花花瓣、金银花瓣和栀子花瓣中的至少一种,优选条件下,所述花瓣为烘干的花瓣粉末,所述花瓣的含水量为5~15%,所述花瓣的粒度为20~50目。
优选条件下,所述益生菌选自芽孢杆菌、酪酸梭菌、乳杆菌、双歧杆菌、放线菌、酵母菌等中的至少一种。在巧克力原料中加入益生菌,益生菌能够适应人体内的肠道环境,对胃酸和胆汁具有较高的耐受性,抑制肠道内有害菌的繁殖,有利于恢复肠道的微生态平衡,进一步优选的,所述益生菌由芽孢杆菌、酪酸梭菌、双歧杆菌和酵母菌按照重量比为1:(0.1~0.5):(0.2~0.8):(1~2)组成,更优选的,所述益生菌由芽孢杆菌、酪酸梭菌、双歧杆菌和酵母菌按照重量比为1:0.2:0.5:1.2组成。
优选条件下,所述坚果颗粒选自核桃碎、榛子碎、开心果碎、葵花籽碎、霹雳果碎、栗子碎、杏仁碎、腰果碎、松子碎、花生碎、夏威夷果碎中的至少一种,进一步优选的,所述坚果颗粒的粒度为10~30目。
本发明还提供一种所述的风味黑巧克力的制备方法,包括以下步骤:
(1)将水果洗净,然后自然晾干,接着将水果去皮后切成果肉丁,接着将果肉丁在真空条件下烘干至含水量15~40%,得到烘焙果肉丁;
(2)将花瓣洗净后,在烘箱中烘干至含水量为5~15%,将烘干的花瓣碾碎,得到花瓣粉末;
(3)将可可脂、植物油和固定化脂肪酶混合均匀,接着在50~75℃下搅拌2~3h,接着过滤除去固定化脂肪酶,然后加入壳聚糖和茶多酚,并在40~60℃下搅拌0.5~2h,得到混合物1;
(4)将混合物1、可可粉、乳糖、蜂蜜混合,然后在55~65℃下搅拌3~5h,然后加入烘焙果肉丁、花瓣粉末、益生菌、坚果颗粒、燕麦、卵磷脂、β-谷甾醇制剂、γ-谷维素制剂继续搅拌1~3h,然后冷却至40~45℃,加入压缩二氧化碳,在150~250r/min搅拌5~15min,得到巧克力浆料;
(5)将巧克力浆料倒到调温用大理石板上,用刮板翻铲物料,使其降温到30~35℃,再将物料在30~35℃下水浴加热10~15min,然后经浇模、振模后于5~8℃的温度下硬化,即得风味黑巧克力。
优选条件下,在步骤(1)中,所述烘干的工艺为:烘干温度为40~75℃,真空度为-20~5Pa,时间为1~3h。
优选条件下,在步骤(2)中,所述烘干的工艺为:烘干温度为40~75℃,时间为1~3h。
优选条件下,在步骤(3)中,所述搅拌的速度为200~400r/min。
通过上述技术方案,本发明具有以下技术效果:
本发明提供的黑巧克力不仅具有丰富的营养,而且入口前口感脆爽,入口后口感丝滑、软糯香滑,且黑巧克力中夹杂的果肉、鲜花和坚果碎又赋予了巧克力香脆的口感;
本发明通过组分间的相互作用,能够促进黑巧克力中营养成分的吸收,避免出现胃痛、腹胀或腹泻等不良反应;此外,还能够促进人体的新陈代理,提高机体免疫力;
在巧克力中加入压缩二氧化碳,在巧克力入口后,二氧化碳能口腔内极速爆发,产生刺激感,提高黑巧克力的口感。
具体实施方式
在本文中所披露的范围的端点和任何值都不限于该精确的范围或值,这些范围或值应当理解为包含接近这些范围或值的值。对于数值范围来说,各个范围的端点值之间、各个范围的端点值和单独的点值之间,以及单独的点值之间可以彼此组合而得到一个或多个新的数值范围,这些数值范围应被视为在本文中具体公开。
实施例1
一种风味黑巧克力,由以下重量份的物质制成:可可脂500重量份、可可粉150重量份、椰子油5重量份、亚麻籽油3重量份、核桃油2重量份、固定化脂肪酶6重量份、水果果肉25重量份(苹果果肉10重量份、黄桃果肉5重量份、火龙果果肉2重量份、梅子果肉3重量份、草莓丁5重量份)、花瓣12重量份(桂花花瓣3重量份、玉兰花瓣2重量份、桃花瓣1重量份、茶花花瓣5重量份、鸡冠花瓣1重量份)、乳糖20重量份、蜂蜜30重量份、压缩二氧化碳5重量份、益生菌5重量份(由芽孢杆菌、酪酸梭菌、双歧杆菌和酵母菌按照重量比为1:0.2:0.5:1.2组成)、壳聚糖2重量份、茶多酚6重量份、坚果颗粒20重量份(核桃碎10重量份、杏仁碎5重量份、腰果碎3重量份、松子碎2重量份)、燕麦10重量份、卵磷脂3重量份、β-谷甾醇制剂0.3重量份、γ-谷维素制剂0.3重量份;
其中,所述水果果肉的含水量为20~25%,且所述水果果肉的粒度为10~15目;所述花瓣的含水量为8~10%,所述花瓣的粒度为30~40目;所述坚果颗粒的粒度为15~20目。
所述的风味黑巧克力的制备方法,包括以下步骤:
(1)将水果洗净,然后自然晾干,接着将水果去皮后切成果肉丁,接着将果肉丁在真空条件下烘干至含水量20~25%,烘干温度为50℃,真空度为0Pa,时间为2h,得到烘焙果肉丁;
(2)将花瓣洗净后,在烘箱中烘干至含水量为8~10%,烘干温度为60℃,时间为2h,将烘干的花瓣碾碎,得到花瓣粉末;
(3)将可可脂、植物油和固定化脂肪酶混合均匀,接着在60℃下搅拌2h,搅拌的速度为300r/min,接着过滤除去固定化脂肪酶,然后加入壳聚糖和茶多酚,并在50℃下搅拌1h,得到混合物1;
(4)将混合物1、可可粉、乳糖、蜂蜜混合,然后在60℃下搅拌3.5h,然后加入烘焙果肉丁、花瓣粉末、益生菌、坚果颗粒、燕麦、卵磷脂、β-谷甾醇制剂、γ-谷维素制剂继续搅拌2h,然后冷却至40~45℃,加入压缩二氧化碳,在150~250r/min搅拌5~15min,得到巧克力浆料;
(5)将巧克力浆料倒到调温用大理石板上,用刮板翻铲物料,使其降温到30~35℃,再将物料在30~35℃下水浴加热10~15min,然后经浇模、振模后于5~8℃的温度下硬化,即得风味黑巧克力。
实施例2
一种风味黑巧克力,由以下重量份的物质制成:可可脂500重量份、可可粉180重量份、椰子油5重量份、蓖麻油3重量份、橄榄油4重量份、固定化脂肪酶5重量份、水果果肉45重量份(苹果果肉10重量份、柚子果肉3重量份、香蕉果肉10重量份、山楂果肉5重量份、草莓丁5重量份、菠萝果肉2重量份、芒果果肉5重量份、圣女果果肉5重量份)、花瓣20重量份(牡丹花瓣5重量份、玫瑰花瓣2重量份、菊花花瓣5重量份、紫藤花瓣3重量份、兰花花瓣2重量份、金银花瓣3重量份)、乳糖15重量份、蜂蜜45重量份、压缩二氧化碳8重量份、益生菌4.2重量份(由芽孢杆菌、酪酸梭菌、双歧杆菌和酵母菌按照重量比为1:0.2:0.3:1.5组成)、壳聚糖3重量份、茶多酚10重量份、坚果颗粒15重量份(核桃碎5重量份、榛子碎5重量份、松子碎5重量份)、燕麦12重量份、卵磷脂2重量份、β-谷甾醇制剂0.2重量份、γ-谷维素制剂0.5重量份。
其中,所述水果果肉的含水量为25~30%,且所述水果果肉的粒度为10~15目;所述花瓣的含水量为10~15%,所述花瓣的粒度为25~30目;所述坚果颗粒的粒度为15~20目。
所述的风味黑巧克力的制备方法,包括以下步骤:
(1)将水果洗净,然后自然晾干,接着将水果去皮后切成果肉丁,接着将果肉丁在真空条件下烘干至含水量25~30%,烘干温度为60℃,真空度为-5Pa,时间为1.5h,得到烘焙果肉丁;
(2)将花瓣洗净后,在烘箱中烘干至含水量为10~15%,烘干温度为50℃,时间为1.5h,将烘干的花瓣碾碎,得到花瓣粉末;
(3)将可可脂、植物油和固定化脂肪酶混合均匀,接着在55℃下搅拌2.5h,搅拌的速度为200~400r/min,接着过滤除去固定化脂肪酶,然后加入壳聚糖和茶多酚,并在40~60℃下搅拌1.5h,得到混合物1;
(4)将混合物1、可可粉、乳糖、蜂蜜混合,然后在60℃下搅拌4h,然后加入烘焙果肉丁、花瓣粉末、益生菌、坚果颗粒、燕麦、卵磷脂、β-谷甾醇制剂、γ-谷维素制剂继续搅拌2h,然后冷却至40~45℃,加入压缩二氧化碳,在150~250r/min搅拌5~15min,得到巧克力浆料;
(5)将巧克力浆料倒到调温用大理石板上,用刮板翻铲物料,使其降温到30~35℃,再将物料在30~35℃下水浴加热10~15min,然后经浇模、振模后于5~8℃的温度下硬化,即得风味黑巧克力。
实施例3
一种风味黑巧克力,由以下重量份的物质制成:可可脂500重量份、可可粉120重量份、亚麻籽油5重量份、蓖麻油3重量份、固定化脂肪酶6重量份、水果果肉15重量份(苹果果肉10重量份、牛油果果肉5重量份)、花瓣8重量份(桂花花瓣2重量份、鸡冠花瓣3重量份、栀子花瓣3重量份)、乳糖40重量份、蜂蜜20重量份、压缩二氧化碳3重量份、益生菌6.8重量份(由芽孢杆菌、酪酸梭菌、双歧杆菌和酵母菌按照重量比为1:0.3:0.6:1.8组成)、壳聚糖2重量份、茶多酚5重量份、坚果颗粒25重量份(榛子碎15重量份、杏仁碎5重量份、夏威夷果碎5重量份)、燕麦8重量份、卵磷脂5重量份、β-谷甾醇制剂0.5重量份、γ-谷维素制剂0.2重量份。
其中,所述水果果肉的含水量为30~40%,且所述水果果肉的粒度为10~20目;所述花瓣的含水量为5~15%,所述花瓣的粒度为20~40目;所述坚果颗粒的粒度为10~20目。
所述的风味黑巧克力的制备方法,包括以下步骤:
(1)将水果洗净,然后自然晾干,接着将水果去皮后切成果肉丁,接着将果肉丁在真空条件下烘干至含水量30~40%,烘干温度为45℃,真空度为-10Pa,时间为2.5h,得到烘焙果肉丁;
(2)将花瓣洗净后,在烘箱中烘干至含水量为5~15%,烘干温度为65℃,时间为2.5h,将烘干的花瓣碾碎,得到花瓣粉末;
(3)将可可脂、植物油和固定化脂肪酶混合均匀,接着在55℃下搅拌2.5h,搅拌的速度为350r/min,接着过滤除去固定化脂肪酶,然后加入壳聚糖和茶多酚,并在55℃下搅拌1h,得到混合物1;
(4)将混合物1、可可粉、乳糖、蜂蜜混合,然后在60℃下搅拌4.5h,然后加入烘焙果肉丁、花瓣粉末、益生菌、坚果颗粒、燕麦、卵磷脂、β-谷甾醇制剂、γ-谷维素制剂继续搅拌1.5h,然后冷却至40~45℃,加入压缩二氧化碳,在150~250r/min搅拌5~15min,得到巧克力浆料;
(5)将巧克力浆料倒到调温用大理石板上,用刮板翻铲物料,使其降温到30~35℃,再将物料在30~35℃下水浴加热10~15min,然后经浇模、振模后于5~8℃的温度下硬化,即得风味黑巧克力。
实施例4
一种风味黑巧克力,由以下重量份的物质制成:可可脂500重量份、可可粉100重量份、茶籽油8重量份、火麻油3重量份、亚麻籽油4重量份固定化脂肪酶3重量份、水果果肉50重量份(苹果果肉10重量份、黄桃果肉5重量份、火龙果果肉2重量份、柚子果肉、香蕉果肉10重量份、山楂果肉、李子果肉、梅子果肉3重量份、草莓丁5重量份、葡萄果肉5重量份、猕猴桃果肉5重量份、牛油果果肉5重量份)、茉莉花瓣5重量份、乳糖55重量份、蜂蜜15重量份、压缩二氧化碳1重量份、益生菌8重量份(由芽孢杆菌、酪酸梭菌、双歧杆菌和酵母菌按照重量比为1:0.1:0.8:1组成)、壳聚糖1重量份、茶多酚12重量份、坚果颗粒30重量份(核桃碎5重量份、霹雳果碎5重量份、栗子碎10重量份、腰果碎5重量份、夏威夷果碎10重量份)、燕麦5重量份、卵磷脂6重量份、β-谷甾醇制剂0.6重量份、γ-谷维素制剂0.5重量份。
其中,所述水果果肉的含水量为15~30%,且所述水果果肉的粒度为10~20目;所述花瓣的含水量为5~10%,所述花瓣的粒度为20~30目;所述坚果颗粒的粒度为10~20目。
所述的风味黑巧克力的制备方法,包括以下步骤:
(1)将水果洗净,然后自然晾干,接着将水果去皮后切成果肉丁,接着将果肉丁在真空条件下烘干至含水量15~30%,烘干温度为75℃,真空度为-20Pa,时间为3h,得到烘焙果肉丁;
(2)将花瓣洗净后,在烘箱中烘干至含水量为5~10%,烘干温度为40℃,时间为3h,将烘干的花瓣碾碎,得到花瓣粉末;
(3)将可可脂、植物油和固定化脂肪酶混合均匀,接着在50℃下搅拌3h,搅拌的速度为200r/min,接着过滤除去固定化脂肪酶,然后加入壳聚糖和茶多酚,并在60℃下搅拌0.5h,得到混合物1;
(4)将混合物1、可可粉、乳糖、蜂蜜混合,然后在65℃下搅拌5h,然后加入烘焙果肉丁、花瓣粉末、益生菌、坚果颗粒、燕麦、卵磷脂、β-谷甾醇制剂、γ-谷维素制剂继续搅拌3h,然后冷却至40~45℃,加入压缩二氧化碳,在150~250r/min搅拌5~15min,得到巧克力浆料;
(5)将巧克力浆料倒到调温用大理石板上,用刮板翻铲物料,使其降温到31℃,再将物料在35℃下水浴加热15分钟,然后经浇模、振模后于8℃的温度下硬化,即得风味黑巧克力。
实施例5
一种风味黑巧克力,由以下重量份的物质制成:可可脂500重量份、可可粉200重量份、椰子油5重量份、固定化脂肪酶8重量份、圣女果果肉10重量份、花瓣25重量份(玉兰花瓣3重量份、梨花花瓣3重量份、茉莉花瓣8重量份、桃花瓣2重量份、菊花花瓣2重量份、海棠花瓣2重量份、金银花瓣5重量份)、乳糖10重量份、蜂蜜60重量份、压缩二氧化碳10重量份、益生菌3重量份(由芽孢杆菌、酪酸梭菌、双歧杆菌和酵母菌按照重量比为1:0.5:0.2:2组成)、壳聚糖4重量份、茶多酚3重量份、夏威夷果碎10重量份、燕麦15重量份、卵磷脂2~6重量份、β-谷甾醇制剂0.1重量份、γ-谷维素制剂0.1重量份。
其中,所述水果果肉的含水量为25~40%,且所述水果果肉的粒度为5~15目;所述花瓣的含水量为8~15%,所述花瓣的粒度为30~50目;所述坚果颗粒的粒度为20~30目。
所述的风味黑巧克力的制备方法,包括以下步骤:
(1)将水果洗净,然后自然晾干,接着将水果去皮后切成果肉丁,接着将果肉丁在真空条件下烘干至含水量25~40%,烘干温度为40℃,真空度为5Pa,时间为1h,得到烘焙果肉丁;
(2)将花瓣洗净后,在烘箱中烘干至含水量为8~15%,烘干温度为75℃,时间为1h,将烘干的花瓣碾碎,得到花瓣粉末;
(3)将可可脂、植物油和固定化脂肪酶混合均匀,接着在75℃下搅拌2h,搅拌的速度为400r/min,接着过滤除去固定化脂肪酶,然后加入壳聚糖和茶多酚,并在40℃下搅拌2h,得到混合物1;
(4)将混合物1、可可粉、乳糖、蜂蜜混合,然后在55℃下搅拌3h,然后加入烘焙果肉丁、花瓣粉末、益生菌、坚果颗粒、燕麦、卵磷脂、β-谷甾醇制剂、γ-谷维素制剂继续搅拌1h,然后冷却至40~45℃,加入压缩二氧化碳,在150~250r/min搅拌5~15min,得到巧克力浆料;
(5)将巧克力浆料倒到调温用大理石板上,用刮板翻铲物料,使其降温到30~35℃,再将物料在30~35℃下水浴加热10~15min,然后经浇模、振模后于5~8℃的温度下硬化,即得风味黑巧克力。
本发明实施例1~5中的风味黑巧克力的营养成分如表1所示。
表1
其中,上表中维生素为维生素A、维生素B、维生素C、维生素E等维生素总含量;氨基酸为甘氨酸、丙氨酸、缬氨酸、亮氨酸、色氨酸、天冬氨酸、谷氨酸、半胱氨酸等氨基酸的总含量;微量元素为硒、铁、钙、锌、镁、磷、锰等元素的总含量,由于本发明实施例中黑巧克力中含有的营养物质较多,本发明在此不再一一列举,而是
以上详细描述了本发明的优选实施方式,但是,本发明并不限于此。在本发明的技术构思范围内,可以对本发明的技术方案进行多种简单变型,包括各个技术特征以任何其它的合适方式进行组合,这些简单变型和组合同样应当视为本发明所公开的内容,均属于本发明的保护范围。
Claims (9)
1.一种风味黑巧克力,其特征在于,包括以下重量份的物质:可可脂500重量份、可可粉100~200重量份、植物油5~15重量份、固定化脂肪酶3~8重量份、水果果肉10~50重量份、花瓣5~25重量份、乳糖10~55重量份、蜂蜜15~60重量份、压缩二氧化碳1~10重量份、益生菌3~8重量份、壳聚糖1~4重量份、茶多酚3~12重量份、坚果颗粒10~30重量份、燕麦5~15重量份、卵磷脂2~6重量份、β-谷甾醇制剂0.1~0.6重量份、γ-谷维素制剂0.1~0.5重量份;
所述风味黑巧克力的制备方法,包括以下步骤:
(1)将水果洗净,然后自然晾干,接着将水果去皮后切成果肉丁,接着将果肉丁在真空条件下烘干至含水量15~40%,得到烘焙果肉丁;
(2)将花瓣洗净后,在烘箱中烘干至含水量为5~15%,将烘干的花瓣碾碎,得到花瓣粉末;
(3)将可可脂、植物油和固定化脂肪酶混合均匀,接着在50~75℃下搅拌2~3h,接着过滤除去固定化脂肪酶,然后加入壳聚糖和茶多酚,并在40~60℃下搅拌0.5~2h,得到混合物1;
(4)将混合物1、可可粉、乳糖、蜂蜜混合,然后在55~65℃下搅拌3~5h,然后加入烘焙果肉丁、花瓣粉末、益生菌、坚果颗粒、燕麦、卵磷脂、β-谷甾醇制剂、γ-谷维素制剂继续搅拌1~3h,然后冷却至40~45℃,加入压缩二氧化碳,在150~250r/min搅拌5~15min,得到巧克力浆料;
(5)将巧克力浆料倒到调温用大理石板上,用刮板翻铲物料,使其降温到30~35℃,再将物料在30~35℃下水浴加热10~15min,然后经浇模、振模后于5~8℃的温度下硬化,即得风味黑巧克力。
2.根据权利要求1所述的风味黑巧克力,其特征在于,包括以下重量份的物质:可可脂500重量份、可可粉120~180重量份、植物油8~12重量份、固定化脂肪酶5~6重量份、水果果肉15~45重量份、花瓣8~20重量份、乳糖15~40重量份、蜂蜜20~45重量份、压缩二氧化碳3~8重量份、益生菌4.2~6.8重量份、壳聚糖2~3重量份、茶多酚5~10重量份、坚果颗粒15~25重量份、燕麦8~12重量份、卵磷脂2~5重量份、β-谷甾醇制剂0.2~0.5重量份、γ-谷维素制剂0.2~0.5重量份。
3.根据权利要求1所述的风味黑巧克力,其特征在于,所述植物油选自椰子油、核桃油、橄榄油、茶籽油、亚麻籽油、葵花籽油、火麻油和蓖麻油中的至少一种。
4.根据权利要求1所述的风味黑巧克力,其特征在于,所述水果果肉选自苹果果肉、黄桃果肉、火龙果果肉、柚子果肉、香蕉果肉、山楂果肉、李子果肉、梅子果肉、草莓丁、菠萝果肉、葡萄果肉、芒果果肉、猕猴桃果肉、山竹果肉、牛油果果肉和圣女果果肉中的至少一种。
5.根据权利要求1所述的风味黑巧克力,其特征在于,所述花瓣选自桂花花瓣、牡丹花瓣、玉兰花瓣、梨花花瓣、玫瑰花瓣、茉莉花瓣、桃花瓣、菊花花瓣、紫藤花瓣、茶花花瓣、海棠花瓣、兰花花瓣、鸡冠花瓣、梅花花瓣、金银花瓣和栀子花瓣中的至少一种。
6.根据权利要求1所述的风味黑巧克力,其特征在于,所述益生菌选自芽孢杆菌、酪酸梭菌、乳杆菌、双歧杆菌、放线菌、酵母菌中的至少一种。
7.根据权利要求1所述的风味黑巧克力,其特征在于,所述坚果颗粒选自核桃碎、榛子碎、开心果碎、葵花籽碎、霹雳果碎、栗子碎、杏仁碎、腰果碎、松子碎、花生碎、夏威夷果碎中的至少一种。
8.根据权利要求7中所述的风味黑巧克力的制备方法,其特征在于,在步骤(1)中,所述烘干的工艺为:烘干温度为40~75℃,真空度为-20~5Pa,时间为1~3h。
9.根据权利要求8中所述的风味黑巧克力的制备方法,其特征在于,在步骤(2)中,所述烘干的工艺为:烘干温度为40~75℃,时间为1~3h。
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