CN111264806A - Chocolate medlar and preparation method thereof - Google Patents

Chocolate medlar and preparation method thereof Download PDF

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Publication number
CN111264806A
CN111264806A CN202010182898.4A CN202010182898A CN111264806A CN 111264806 A CN111264806 A CN 111264806A CN 202010182898 A CN202010182898 A CN 202010182898A CN 111264806 A CN111264806 A CN 111264806A
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medlar
chocolate
parts
leftovers
materials
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邱绚波
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23G1/305—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a chocolate medlar, which comprises the following raw materials in parts by weight: 100 parts of crushed medlar leftovers, 2-5 parts of concentrated apple juice, 0.1-0.3 part of dwarf lilyturf tuber extract, 0.5-2 parts of honey, 30-40 parts of purified water, 2-5 parts of acid pomegranate juice, 0.01-0.02 part of xanthan gum and a proper amount of glucose powder; the medlar leisure food is prepared by crushing medlar leftovers (including medlar oil fruits), producing a product technical formula, drying by a fluidized bed, drying at low temperature in vacuum, coating chocolate with slurry and the like. The chocolate medlar production method provided by the invention overcomes the problem that the taste of dried medlar is not good when the dried medlar is directly eaten in real life, and has the characteristics of no sucrose, proper sour and sweet taste, rich nutrition, prominent popular color, suitability for both children and adults and industrialized production.

Description

Chocolate medlar and preparation method thereof
Technical Field
The invention relates to the technical field of food and food processing, in particular to chocolate medlar and a preparation method thereof.
Background
Lycium chinense, belonging to the genus Lycium of the family Solanaceae, contains abundant Lycium chinense polysaccharides, fat, protein, free amino acids, taurine, betaine, vitamins B1, B2 and E, C, especially high carotenoid content, and also contains a large amount of mineral elements such as potassium, sodium, calcium, magnesium, iron, copper, manganese, zinc, selenium, etc. The medlar has better nutrition and health care value, and most of medlar on the market is sold in the form of dried medlar.
However, in the drying process of the fresh wolfberry fruits, a certain amount of oil fruits can be generated due to improper operation process or sudden accidents such as power failure and water cut-off in the drying process of the fresh wolfberry fruits, and 10-15% of crushed wolfberry residues, imperfect wolfberry particles and wolfberry leftovers which can not meet the grade requirement are generated in the production links such as dry fruit winnowing, grading, color sorting, packaging and the like. The medlar oil fruit and the leftovers are generally used as feeds for farmers or are wasted as wastes, and the nutrient substances in the medlar oil fruit and the leftovers cannot be fully utilized.
Therefore, the problem to be solved by the technical personnel in the field is how to provide a food preparation method which fully utilizes the wolfberry oil fruits and leftovers.
Disclosure of Invention
In view of the above, the invention provides a chocolate medlar capable of fully utilizing medlar leftovers (including medlar oil fruits) and a corresponding preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the chocolate medlar comprises the following raw materials in parts by weight: 100 parts of medlar leftovers, 2-5 parts of concentrated apple juice, 0.1-0.3 part of dwarf lilyturf tuber extract, 0.5-2 parts of honey, 30-40 parts of purified water, 2-5 parts of acid pomegranate juice, 0.01-0.02 part of xanthan gum and a proper amount of glucose powder.
The concentrated apple juice is used for improving the taste of the product, contains rich vitamin C, potassium element and other trace elements necessary for human bodies, the vitamin C in the apples can reduce the oxidation browning phenomenon in the production process of the Qiaoleli medlar, the potassium element has certain functions of reducing internal heat, protecting liver and kidney, the phenomenon of physical discomfort such as easy internal heat and the like after eating the dried medlar by partial crowds can be balanced by adding the potassium element into the medlar, and meanwhile, the nutritive value of the product is improved;
the radix ophiopogonis extract has the effects of clearing lung, moistening dryness and reducing internal heat, and the proper amount of the radix ophiopogonis extract can balance the phenomenon of body discomfort such as internal heat easily caused by eating the dried fruits of the Chinese wolfberry by some people;
the honey has outstanding sweet taste, replaces cane sugar, has rich nutrition, balances the sour taste of the apple juice and the acid pomegranate juice, and improves the mouthfeel of the Qiaoleli medlar;
the sour pomegranate juice is used for improving the taste of the product, and meanwhile, the fruit contains vitamin C, vitamin B complex, organic acid and other minerals such as calcium, phosphorus, potassium and the like; vitamin C in the sour pomegranate juice can reduce the oxidation browning phenomenon in the production process of the Qiaoleli medlar, sour substances of the sour pomegranate juice can react with sweet substances such as polysaccharide, honey and the like in the medlar to form a palatable sour and sweet feeling, and meanwhile the sour pomegranate juice can provide rich nutrient substances for the product;
the chocolate is unique and attractive in flavor and rich in nutrition, the mutual bonding and adhesion of the Chinese wolfberry can be completely isolated through the coating, the product is free from shape scattering, and the product is fashionable.
The invention also discloses a preparation method of the chocolate medlar, which comprises the following steps:
(1) crushing the medlar leftovers for later use;
(2) adding the radix ophiopogonis extract and honey into purified water, dissolving and mixing uniformly, continuously adding concentrated apple juice and acid pomegranate juice, dissolving and mixing uniformly to obtain a liquid material, uniformly mixing xanthan gum and glucose powder, adding the liquid material into the liquid material, stirring, grinding the stirred mixed liquid into colloid by a food colloid mill, and dissolving the xanthan gum into the liquid material uniformly;
(3) adding the crushed medlar leftovers into the feed liquid obtained in the step (2), uniformly mixing the crushed medlar leftovers by a food mixer, shaping the mixture into a spherical shape by a food rounding machine, and wrapping the outer layer with glucose powder;
(4) uniformly spreading the material which is obtained in the step (3) and coated with the glucose powder on the outer layer in a bamboo skin fruit stack, covering double-layer gauze on the surface, and standing for 3-5h to obtain a preliminarily molded Chinese wolfberry material with the water content of 35-40%;
(5) drying the primarily formed medlar material by a fluidized bed until the water content is 25-30%;
(6) vacuum drying the medlar materials treated in the step (5) to control the moisture of the medlar materials to be 15-20%;
(7) and (4) carrying out chocolate coating on the wolfberry materials treated in the step (6) to enable the surfaces of the wolfberry materials to be covered with a layer of uniform chocolate, so as to obtain chocolate wolfberry.
The medlar has stronger water absorption, the seeping materials in the medlar are more uniform after natural standing, the materials are soft, at the moment, the moisture in the material and on the surface of the material can be more quickly taken away through the vibration hot air drying of the fluidized bed, the material has no local overheating phenomenon, and the fluidization is uniform; through vacuum drying under certain conditions, moisture in the materials can be quickly gasified at a lower temperature, a proper porous structure can be formed inside the materials, the taste of the product is soft and fine, and if the materials are simply dried by a fluidized bed, the same taste of the product cannot be achieved.
Preferably, in the preparation method of chocolate medlar, the crushing particle size of the medlar leftovers in the step (1) is 20-30 meshes.
The beneficial effects of the above technical scheme are: the medlar has stronger water absorption, if the crushing granularity is too fine, the water absorption and the bonding of the medlar powder are easily caused, the production operation is not facilitated, the liquid material added when the crushing granularity is too large permeates into the medlar for a slower time, and the seeping material is not uniform, so the product quality is influenced.
Preferably, in the preparation method of chocolate medlar, the mass ratio of the xanthan gum and the glucose powder in the step (2) is 1: 10.
The beneficial effects of the above technical scheme are: the xanthan gum has thermal and acid-base stability, mainly plays the roles of a stabilizer and a thickening agent in the invention, has strong hydrophilicity, and if water is directly added and stirring is insufficient, the outer layer absorbs water and expands into a micelle, so that water can be prevented from entering the inner layer, and the exertion of the effect is influenced. Therefore, the xanthan gum is uniformly mixed with ten parts of glucose powder by dry powder, and then slowly added into the stirred liquid to prepare the solution for use
Preferably, in the preparation method of chocolate medlar, the diameter of the material obtained in the step (3) is 1-3 cm.
The beneficial effects of the above technical scheme are: the chocolate medlar with smaller diameter and granularity can be directly eaten or can be added as flavors of milk shake products, jelly products and the like; the larger particle size can be directly chewed and eaten.
Preferably, in the preparation method of chocolate medlar, the standing time in the step (4) is 3-5 h.
The beneficial effects of the above technical scheme are: the added materials can better permeate into the medlar through standing for 3-5h, and the medlar is uniform and stable and has better taste
Preferably, in the preparation method of chocolate medlar, the temperature of the fluidized bed drying in the step (5) is 60-65 ℃ and the time is 0.5-1 h.
The beneficial effects of the above technical scheme are: the method can ensure that the material has good free-running property and softness, can play a good role in sterilization at the temperature of 60-65 ℃, has unobvious sterilization at too low temperature, and easily causes oxidation browning of products at too high temperature.
Preferably, in the preparation method of chocolate medlar, the vacuum drying temperature in the step (6) is 60-65 ℃, the time is 2-3h, and the vacuum degree is 19.6-20 KPa.
The beneficial effects of the above technical scheme are: the material has good material dispersibility and moderate taste; through vacuum drying under certain conditions, moisture in the materials can be quickly gasified at a lower temperature, a proper porous structure can be formed inside the materials, and the product is soft and fine in taste.
Preferably, in the preparation method of chocolate medlar, the size of the fruit stacks in the step (4) is 1.1m multiplied by 2.0m, every 15 fruit stacks are stacked into a stack, and the moisture of the stacked materials is kept between 40 and 45 percent after stacking.
Preferably, in the above method for preparing chocolate-coated Chinese wolfberry, each of the outer layers of the materials coated with glucose powder is kept at a certain interval in the fruit stack to prevent the materials from sticking to each other.
Preferably, in the preparation method of chocolate medlar, the fruit stacks and the gauze are sterilized.
It should be noted that all the above-described processes for the preparation of chocolate wolfberries were carried out in a 10-thousand class clean-up plant.
According to the technical scheme, compared with the prior art, the invention discloses a method for producing chocolate medlar by using medlar oil fruits or medlar leftovers, which effectively overcomes the phenomenon that the taste of dried medlar is not good when the dried medlar is directly eaten, moreover, the invention takes the medlar oil fruits and the medlar leftovers generated in the production links of dry fruit winnowing, grading, color sorting, packaging and the like as the main raw materials, thereby not only effectively solving the problem of waste caused by the incapability of processing the medlar leftovers, the effective nutrient components of the leftovers of the medlar are fully utilized, the detection shows that the content of the nutrient components in the leftovers of the medlar and the nectarine is basically not changed compared with the content of the dried medlar, and the prepared chocolate medlar has the characteristics of no sucrose, proper sour and sweet taste, rich nutrition, prominent popular color, suitability for both young and old and industrial production.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
(1) Crushing the medlar leftovers for later use;
(2) adding 0.1 part of radix ophiopogonis extract and 0.5 part of honey into 30 parts of purified water, dissolving and mixing uniformly, continuously adding 2 parts of concentrated apple juice and 2 parts of acid pomegranate juice, dissolving and mixing uniformly to obtain a liquid material, uniformly mixing xanthan gum and dry glucose powder according to a ratio of 1:10, adding the mixture into the liquid material, stirring, grinding the stirred mixed solution into colloid by a food colloid mill, and dispersing the xanthan gum into the feed liquid uniformly;
(3) adding 100 parts of crushed medlar leftovers into the feed liquid obtained in the step (2), uniformly mixing by a food mixer, shaping into a 1-3cm round ball shape by a food rounding machine, and coating glucose powder on the outer layer of the round ball;
(4) uniformly spreading the material obtained in the step 3 and coated with the glucose powder on the outer layer in a sterilized fruit stack woven by bamboo splits (the size of the fruit stack is 1.1m multiplied by 2.0m), covering the surface with sterilized double-layer gauze, stacking 15 fruit stacks into a stack, keeping the water content of the stacked material at 42%, standing for 3h until the water content is 40%, and obtaining a primarily-formed medlar material;
(5) drying the primarily formed medlar material for 1h at 60 ℃ by using a fluidized bed, and reducing the water content of the material to 28%;
(6) putting the medlar material processed in the step (5) into vacuum drying equipment with a baking pan of more than 32, and carrying out vacuum drying in an environment with the temperature of 60 ℃ and the vacuum degree of 19.6KPa, wherein the drying time is 2 hours, so that the moisture of the medlar material is controlled at 18%;
(7) and (4) carrying out chocolate coating on the wolfberry materials treated in the step (6) to enable the surfaces of the wolfberry materials to be covered with a layer of uniform chocolate, so as to obtain chocolate wolfberry.
Example 2
(1) Crushing the medlar leftovers for later use;
(2) adding 0.3 part of radix ophiopogonis extract and 2 parts of honey into 40 parts of purified water, dissolving and mixing uniformly, continuously adding 5 parts of concentrated apple juice and 5 parts of acid pomegranate juice, dissolving and mixing uniformly to obtain a liquid material, uniformly mixing xanthan gum and dry glucose powder according to a ratio of 1:10, adding the mixture into the liquid material, stirring, grinding the stirred mixed liquid into colloid by a food colloid mill, and dispersing the xanthan gum into the liquid material uniformly;
(3) adding 100 parts of crushed medlar leftovers into the feed liquid obtained in the step (2), uniformly mixing by a food mixer, shaping into a 1-3cm round ball shape by a food rounding machine, and coating glucose powder on the outer layer of the round ball;
(4) uniformly spreading the material obtained in the step 3 and coated with the glucose powder on the outer layer in a sterilized fruit stack woven by bamboo splits (the size of the fruit stack is 1.1m multiplied by 2.0m), covering the surface with sterilized double-layer gauze, stacking 15 fruit stacks into a stack, keeping the water content of the stacked material at 40%, standing for 5h until the water content is 35%, and obtaining a primarily molded Chinese wolfberry material;
(5) drying the primarily formed medlar material by a fluidized bed at 65 ℃ for 0.5h, and reducing the water content of the material to 30%;
(6) putting the medlar material processed in the step (5) into vacuum drying equipment with a baking pan of more than 32, and carrying out vacuum drying in an environment with the temperature of 65 ℃ and the vacuum degree of 20KPa, wherein the drying time is 2 hours, so that the moisture of the medlar material is controlled at 15%;
(7) and (4) carrying out chocolate coating on the wolfberry materials treated in the step (6) to enable the surfaces of the wolfberry materials to be covered with a layer of uniform chocolate, so as to obtain chocolate wolfberry.
Example 3
(1) Crushing the medlar leftovers for later use;
(2) adding 0.2 part of radix ophiopogonis extract and 1 part of honey into 35 parts of purified water, dissolving and mixing uniformly, continuously adding 3 parts of concentrated apple juice and 2 parts of acid pomegranate juice, dissolving and mixing uniformly to obtain a liquid material, uniformly mixing xanthan gum and dry glucose powder according to a ratio of 1:10, adding the mixture into the liquid material, stirring, grinding the stirred mixed liquid into colloid by a food colloid mill, and dispersing the xanthan gum into the liquid material uniformly;
(3) adding 100 parts of crushed medlar leftovers into the feed liquid obtained in the step (2), uniformly mixing by a food mixer, shaping into a 1-3cm round ball shape by a food rounding machine, and coating glucose powder on the outer layer of the round ball;
(4) uniformly spreading the material obtained in the step 3 and coated with the glucose powder on the outer layer in a sterilized fruit stack woven by bamboo splits (the size of the fruit stack is 1.1m multiplied by 2.0m), covering the surface with sterilized double-layer gauze, stacking 15 fruit stacks into a stack, keeping the water content of the stacked material at 45%, standing for 5h until the water content is 36%, and obtaining a primarily-formed medlar material;
(5) drying the primarily formed medlar material by a fluidized bed at 63 ℃ for 0.8h, and reducing the water content of the material to 27%;
(6) putting the medlar material processed in the step (5) into vacuum drying equipment with a baking pan of more than 32, and carrying out vacuum drying in an environment with the temperature of 62 ℃ and the vacuum degree of 19.8KPa, wherein the drying time is 3 hours, so that the moisture of the medlar material is controlled at 16%;
(7) and (4) carrying out chocolate coating on the wolfberry materials treated in the step (6) to enable the surfaces of the wolfberry materials to be covered with a layer of uniform chocolate, so as to obtain chocolate wolfberry.
Example 4
(1) Crushing the medlar leftovers for later use;
(2) adding 0.1 part of radix ophiopogonis extract and 1.5 parts of honey into 40 parts of purified water, dissolving and mixing uniformly, continuously adding 4 parts of concentrated apple juice and 3 parts of acid pomegranate juice, dissolving and mixing uniformly to obtain a liquid material, uniformly mixing xanthan gum and dry glucose powder according to a ratio of 1:10, adding the mixture into the liquid material, stirring, grinding the stirred mixed solution into colloid by a food colloid mill, and dispersing the xanthan gum into the feed liquid uniformly;
(3) adding 100 parts of crushed medlar leftovers into the feed liquid obtained in the step (2), uniformly mixing by a food mixer, shaping into a 1-3cm round ball shape by a food rounding machine, and coating glucose powder on the outer layer of the round ball;
(4) uniformly spreading the material obtained in the step 3 and coated with the glucose powder on the outer layer in a sterilized fruit stack woven by bamboo splits (the size of the fruit stack is 1.1m multiplied by 2.0m), covering the surface with sterilized double-layer gauze, stacking 15 fruit stacks into a stack, keeping the water content of the stacked material at 44%, standing for 3h until the water content is 40%, and obtaining a primarily-formed medlar material;
(5) drying the primarily formed medlar material for 1h at 65 ℃ by using a fluidized bed, and reducing the water content of the material to 25%;
(6) putting the medlar material processed in the step (5) into vacuum drying equipment with a baking pan of more than 32, and carrying out vacuum drying in an environment with the temperature of 60 ℃ and the vacuum degree of 20KPa, wherein the drying time is 2 hours, so that the moisture of the medlar material is controlled at 18%;
(7) and (4) carrying out chocolate coating on the wolfberry materials treated in the step (6) to enable the surfaces of the wolfberry materials to be covered with a layer of uniform chocolate, so as to obtain chocolate wolfberry.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (8)

1. The chocolate medlar is characterized by comprising the following raw materials in parts by weight: 100 parts of medlar leftovers, 2-5 parts of concentrated apple juice, 0.1-0.3 part of dwarf lilyturf tuber extract, 0.5-2 parts of honey, 30-40 parts of purified water, 2-5 parts of acid pomegranate juice, 0.01-0.02 part of xanthan gum and a proper amount of glucose powder.
2. A method of preparing the chocolate wolfberry of claim 1, comprising the steps of:
(1) crushing the medlar and medlar oil fruit which do not meet the requirement to obtain medlar leftovers for later use;
(2) adding the radix ophiopogonis extract and honey into purified water, dissolving and mixing uniformly, continuously adding concentrated apple juice and acid pomegranate juice, dissolving and mixing uniformly to obtain a liquid material, uniformly mixing xanthan gum and glucose powder, adding the liquid material into the liquid material, stirring, grinding the stirred mixed liquid into colloid by a food colloid mill, and dispersing the xanthan gum into the feed liquid uniformly;
(3) adding the medlar leftovers into the feed liquid obtained in the step (2), uniformly mixing the materials by a food mixer, shaping the materials into a spherical shape by a food rounding machine, and wrapping the outer layer with glucose powder;
(4) uniformly spreading the material coated with the glucose powder on the outer layer obtained in the step (3) in a fruit stack, covering a double-layer gauze on the surface, and standing for a period of time until the water content is 35-40% to obtain a primarily-formed medlar material;
(5) drying the primarily formed medlar material by a fluidized bed until the water content is 25-30%;
(6) vacuum drying the medlar materials treated in the step (5) to control the moisture of the medlar materials to be 15-20%;
(7) and (4) carrying out chocolate coating on the wolfberry materials treated in the step (6) to enable the surfaces of the wolfberry materials to be covered with a layer of uniform chocolate, so as to obtain chocolate wolfberry.
3. The chocolate medlar preparation method according to claim 2, wherein the medlar leftovers crushed in the step (1) have a particle size of 20-30 meshes.
4. The preparation method of chocolate medlar according to claim 2, wherein the mass ratio of the xanthan gum and the glucose powder in the step (2) is 1: 10.
5. The method according to claim 2, wherein the diameter of the ball in step (3) is 1-3 cm.
6. The method for preparing chocolate medlar according to claim 2, wherein the standing time in the step (4) is 3-5 h.
7. The method for preparing chocolate medlar according to claim 2, wherein the temperature of the fluidized bed drying in the step (5) is 60-65 ℃ and the time is 0.5-1 h.
8. The method for preparing chocolate medlar according to claim 2, wherein the vacuum drying temperature in the step (6) is 60-65 ℃, the time is 2-3h, and the vacuum degree is 19.6-20 KPa.
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CN1130473A (en) * 1995-12-15 1996-09-11 刘勇 Fresh fruit filled chocolate
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Application publication date: 20200612