CN113367220A - 一次成型巧克力被膜剂 - Google Patents
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 12
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- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 12
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- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
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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
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- 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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- A—HUMAN NECESSITIES
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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Abstract
本发明提供了一次成型巧克力被膜剂,所述一次成型巧克力被膜剂组分包括以下质量份数的组分:紫胶50‑80份,抗氧化剂5‑10份,蜂蜜5‑12份,罗汉果3‑15份,薄荷6‑12份,可可粉8‑12份,食用乙醇1‑12份,水70‑90份,普鲁兰多糖3‑9份,山梨酸钾5‑10份,磷酸三钙6‑12份。此设计能提升巧克力的风味。
Description
技术领域
本发明主要涉及巧克力加工的技术领域,具体为一次成型巧克力被膜剂。
背景技术
被膜剂是一种覆盖在食物的表面后能形成薄膜的物质,可防止微生物入侵,抑制水分蒸发或吸收和调节食物呼吸作用,主要应用于水果、蔬菜、软糖、鸡蛋等食品的保鲜,被膜剂在某些食品表面涂布一层薄膜,不仅外表明亮美观,而且可以延长保存期,这些用于食品外表涂抹,起保质、保鲜、上光、防止水分蒸发等作用的物质称为被膜剂;有些糖果如巧克力等,表面涂膜后,不仅外观光亮美观,而且还可以防止粘连,保持质量稳定,但是市面上大部分的被膜剂无法提升巧克力的风味。
发明内容
本发明主要提供了一次成型巧克力被膜剂,用以解决上述背景技术中提出的技术问题。
本发明解决上述技术问题采用的技术方案为:
一次成型巧克力被膜剂,所述一次成型巧克力被膜剂组分包括以下质量份数的组分:紫胶50-80份,抗氧化剂5-10份,蜂蜜5-12份,罗汉果3-15份,薄荷6-12份,可可粉8-12份,食用乙醇1-12份,水70-90份,普鲁兰多糖3-9份,山梨酸钾5-10份,磷酸三钙6-12份。
进一步的,所述抗氧化剂为维生素C。
进一步的,一次成型巧克力被膜剂制备方法包括如下步骤:
步骤1:将紫胶制作成粉加入烧杯,将烧杯内加入食用乙醚混合搅拌,得到混合液;
步骤2:分别取适量维生素C、可可粉、普鲁兰多糖、山梨酸钾、蜂蜜粉碎成粉后进行混合,将混合后的粉末加入水进行搅拌得到混合液体;
步骤3:将混合液体加入烧杯与混合液进行混合搅拌,搅拌期间保持烧杯内的温度在80-110摄氏度;
步骤5:进行风冷降温至10-15摄氏度,将降温后的混合液体过滤至另一容器内;
步骤6:将容器加热至60-80摄氏度,加入磷酸三钙,进行搅拌混合6-10min;
步骤7:等待烧杯自然冷却,过滤得到成品。
与现有技术相比,本发明的有益效果为:
本发明实现了能提升巧克力的风味,并能通过添加抗氧化延长巧克力的贮存期。
以下将结合具体的实施例对本发明进行详细的解释说明。
具体实施方式
为了便于理解本发明,下面给出了本发明的若干实施例,但是本发明可以通过不同的形式来实现,并不限于文本所描述的实施例,相反的,提供这些实施例是为了使对本发明公开的内容更加透彻全面。
需要说明的是,当元件被称为“固设于”另一个元件,它可以直接在另一个元件上也可以存在居中的元件,当一个元件被认为是“连接”另一个元件,它可以是直接连接到另一个元件或者可能同时存在居中元件,本文所使用的术语“垂直的”、“水平的”、“左”、“右”以及类似的表述只是为了说明的目的。
除非另有定义,本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常连接的含义相同,本文中在本发明的说明书中所使用的术语知识为了描述具体的实施例的目的,不是旨在于限制本发明,本文所使用的术语“及/或”包括一个或多个相关的所列项目的任意的和所有的组合。
实施例1:
一次成型巧克力被膜剂组分包括以下质量份数的组分:紫胶60份,维生素C6份,可可粉9份,食用乙醚6份,水80份,普鲁兰多糖6份,山梨酸钾8份,罗汉果6份,磷酸三钙6份。
实施例2:
一次成型巧克力被膜剂组分包括以下质量份数的组分:紫胶70份,维生素C5份,可可粉8份,食用乙醚7份,水85份,普鲁兰多糖5份,山梨酸钾6份,薄荷8份,磷酸三钙10份。
实施例3:
一次成型巧克力被膜剂组分包括以下质量份数的组分:紫胶80份,维生素C7份,可可粉8份,食用乙醚6份,水90份,普鲁兰多糖5份,山梨酸钾5份,蜂蜜5份,磷酸三钙8份。
上述实施例1至3通过以下方法:
步骤1:将紫胶制作成粉加入烧杯,将烧杯内加入食用乙醚混合搅拌,得到混合液;
步骤2:分别取适量维生素C、可可粉、普鲁兰多糖、山梨酸钾、蜂蜜粉碎成粉后进行混合,将混合后的粉末加入水进行搅拌得到混合液体;
步骤3:将混合液体加入烧杯与混合液进行混合搅拌,搅拌期间保持烧杯内的温度在80-110摄氏度;
步骤5:进行风冷降温至10-15摄氏度,将降温后的混合液体过滤至另一容器内;
步骤6:将容器加热至60-80摄氏度,加入磷酸三钙,进行搅拌混合6-10min;
步骤7:等待烧杯自然冷却,过滤得到成品。
上述结合实施例对本发明进行了示例性描述,显然本发明具体实现并不受上述方式的限制,只要采用了本发明的方法构思和技术方案进行的这种非实质改进,或未经改进将本发明的构思和技术方案直接应用于其他场合的,均在本发明的保护范围之内。
Claims (6)
1.一次成型巧克力被膜剂,其特征在于,所述一次成型巧克力被膜剂组分包括以下质量份数的组分:紫胶50-80份,抗氧化剂5-10份,蜂蜜5-12份,罗汉果3-15份,薄荷6-12份,可可粉8-12份,食用乙醇1-12份,水70-90份,普鲁兰多糖3-9份,山梨酸钾5-10份,磷酸三钙6-12份。
2.根据权利要求1所述的一次成型巧克力被膜剂,其特征在于,所述抗氧化剂为维生素C。
3.根据权利要求1、2所述的一次成型巧克力被膜剂,其特征在于,一次成型巧克力被膜剂组分包括以下质量份数的组分:紫胶60份,维生素C6份,可可粉9份,食用乙醚6份,水80份,普鲁兰多糖6份,山梨酸钾8份,罗汉果6份,磷酸三钙6份。
4.根据权利要求1、2所述的一次成型巧克力被膜剂,其特征在于,一次成型巧克力被膜剂组分包括以下质量份数的组分:紫胶70份,维生素C5份,可可粉8份,食用乙醚7份,水85份,普鲁兰多糖5份,山梨酸钾6份,薄荷8份,磷酸三钙10份。
5.根据权利要求1、2所述的一次成型巧克力被膜剂,其特征在于,一次成型巧克力被膜剂组分包括以下质量份数的组分:紫胶80份,维生素C7份,可可粉8份,食用乙醚6份,水90份,普鲁兰多糖5份,山梨酸钾5份,蜂蜜5份,磷酸三钙8份。
6.根据权利要求1所述的一次成型巧克力被膜剂,其特征在于,一次成型巧克力被膜剂制备方法包括如下步骤:
步骤1:将紫胶制作成粉加入烧杯,将烧杯内加入食用乙醚混合搅拌,得到混合液;
步骤2:分别取适量维生素C、可可粉、普鲁兰多糖、山梨酸钾、蜂蜜粉碎成粉后进行混合,将混合后的粉末加入水进行搅拌得到混合液体;
步骤3:将混合液体加入烧杯与混合液进行混合搅拌,搅拌期间保持烧杯内的温度在80-110摄氏度;
步骤5:进行风冷降温至10-15摄氏度,将降温后的混合液体过滤至另一容器内;
步骤6:将容器加热至60-80摄氏度,加入磷酸三钙,进行搅拌混合6-10min;
步骤7:等待烧杯自然冷却,过滤得到成品。
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