CN115211483A - Peony seed oil chocolate and preparation method thereof - Google Patents
Peony seed oil chocolate and preparation method thereof Download PDFInfo
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- CN115211483A CN115211483A CN202211038141.3A CN202211038141A CN115211483A CN 115211483 A CN115211483 A CN 115211483A CN 202211038141 A CN202211038141 A CN 202211038141A CN 115211483 A CN115211483 A CN 115211483A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000170916 Paeonia officinalis Species 0.000 title 1
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- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 4
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- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- 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
-
- 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
-
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/22—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
Abstract
The invention discloses a peony seed oil chocolate and a preparation method thereof, wherein the peony seed oil chocolate comprises an inner core layer and a coating layer, the inner core layer comprises a microporous ball core and peony seed oil filled in micropores, the preparation method comprises the preparation of the inner core layer and the coating layer, the coating layer is coated on the inner core layer at the moment through spraying, and a product is prepared after subsequent polishing and packaging; the inner core layer adopts a structure that the peony seed oil is filled in the micropore ball core, and the micropore ball core is arranged, so that the inner core layer of the chocolate is of a compact structure, the tiny micropores reduce the hardness of the chocolate, and the peony seed oil filled in the micropores can enrich the taste of the chocolate and play a good health-care effect.
Description
Technical Field
The invention relates to the technical field of chocolate processing, and particularly relates to peony seed oil chocolate and a preparation method thereof.
Background
Chocolate is originally produced in south America, the main component of the chocolate is cocoa butter, the cocoa butter contains theobromine, and the theobromine is a healthy anti-calm component for human beings, so the chocolate has the effects of improving spirit, enhancing excitement and the like, the chocolate serving as a sweet food has fine and sweet taste and strong fragrance, and also has the function of maintaining and promoting cardiovascular health, but the main components of the chocolate in the prior art are cocoa butter, cocoa liquor, cocoa powder, grease, white granulated sugar and the like, and a large amount of sugar and additives are often added for improving the taste, and excessive intake of the components can increase the metabolic burden of a body and increase the risk of diseases.
With the development of economy and the improvement of living standard, the demand of consumers on the variety and quality of chocolate is continuously increased, the demand on the chocolate is gradually changed to the flavor type, nutritional type and functional type, more people focus on the aspects of health and nutrition, and therefore, the chocolate capable of balancing diet and unique flavor becomes the mainstream of new product development.
Disclosure of Invention
In order to solve the technical problems, the invention provides peony seed oil chocolate and a preparation method thereof.
The technical scheme adopted by the invention is as follows: the utility model provides a peony seed oil chocolate, chocolate comprises inner core layer and coating, inner core layer sets up to microporous structure, inner core layer comprises micropore ball core and the peony seed oil of packing in the micropore, micropore ball core comprises following component according to the part by mass ratio: 15-30 parts of cocoa liquid block, 6-9 parts of cocoa butter, 0.5-2 parts of cocoa powder, 1-2.5 parts of peony seed oil, 1-7 parts of honey, 5-20 parts of condensed milk and 0.05-0.2 part of lecithin, wherein the coating layer comprises the following components in parts by mass: 15 to 30 parts of cocoa liquid block, 6 to 9 parts of cocoa butter, 0.5 to 2 parts of cocoa powder, 1 to 4 parts of honey, 5 to 7 parts of condensed milk and 0.1 to 0.2 part of lecithin.
A preparation method of peony seed oil chocolate comprises the following steps:
step 1, firstly, respectively weighing each component of the microporous ball core according to the mass part ratio of claim 1, secondly, putting the weighed cocoa liquid block, cocoa butter and peony seed oil in the microporous ball core into a chocolate melting pot, heating in water bath at 50-60 ℃, continuously stirring until the approximate viscosity of sauce liquid is 2000-3000cP to obtain chocolate liquor liquid, and finally, sequentially adding the weighed cocoa powder, honey, condensed milk and lecithin into the chocolate liquor, and uniformly stirring for later use;
step 2, heating the chocolate paste prepared in the step 1 in a water-proof manner to adjust the temperature, wherein the temperature adjusting process comprises the following three stages: 1) The temperature is controlled to be 40-45 ℃ at the room temperature, and the heating rate is 5 ℃/min; 2) (40 to 45) DEG C to (27 to 29) DEG C, the cooling rate being 5 ℃/min; 3) Adjusting the temperature to be reserved after the temperature is adjusted, wherein the temperature is from 27 to 29 ℃ to 32 to 34 ℃, and the heating rate is 1 ℃/min;
step 3, putting the chocolate paste subjected to temperature regulation into a mold for vacuumizing and inflating, and putting the chocolate subjected to inflation into a thermostat at 20 ℃ for keeping for 24 hours to fully solidify to obtain a micro-hollow sphere core matrix for later use;
step 4, placing the microporous ball core substrate prepared in the step in a container containing peony seed oil, and then vacuumizing the microporous ball core substrate in the container to enable the peony seed oil to rapidly enter micropores of the microporous ball core substrate under the conditions of self tension and pressure difference, so that the microporous ball core is prepared and taken out for later use;
step 5, weighing the components of the coating according to the mass part ratio of claim 1, heating the weighed components in a water bath at 50-60 ℃, and continuously stirring to prepare a coating sauce for later use;
step 6, filling the coating sauce prepared in the step 5 into spraying equipment, controlling the temperature of the coating sauce to be 38-42 ℃, spraying the microporous spherical core prepared in the step 4 by using the spraying equipment, controlling the thickness of the surface coating to be 0.1-0.5cm, then putting the sprayed product into a coating pot, adding the coating while stirring, rotating for 1-2min, and then carrying out ventilation drying until the surface of the product is smooth;
and 7, cooling the chocolate coated in the step 6 at 20 ℃ for 10 to 20min, and packaging to obtain a product.
Preferably, the cocoa powder is heavily alkalized black cocoa powder.
Preferably, the lecithin is soybean concentrated lecithin.
Preferably, the chocolate further comprises high-melting-point triglyceride added into the coating layer, and the addition amount of the high-melting-point triglyceride accounts for 1.5 to 1.8 percent of the total mass of the coating layer.
The invention has the beneficial effects that:
1. according to the chocolate, the chocolate is wrapped by the inner core layer and the outer coating layer, the inner core layer adopts a structure that the peony seed oil is filled in the micropore ball cores, the arrangement of the micropore ball cores enables the inner core layer of the chocolate to be in a compact structure, the tiny micropores reduce the hardness of the chocolate, the mouthfeel of the chocolate can be enriched by filling the peony seed oil in the micropores, and the special mouthfeel of the chocolate which melts immediately when entering the mouth is enhanced.
2. The peony seed oil is golden yellow transparent oil prepared by using peony seed kernels as raw materials through certain squeezing and refining processes. The peony seed oil is rich in unsaturated fatty acid, particularly linolenic acid, and the content of the peony seed oil is about 10 times of that of soybean oil. In addition, the peony seed oil also contains various pharmacological active substances, and has the effects of resisting bacteria and diminishing inflammation, reducing blood fat, enhancing immunity, delaying senescence, and preventing and resisting cancers. The peony seed oil is added in the chocolate micropore ball core, so that the chocolate has mellow taste and faint scent of the peony seed oil, has moderate sweetness and silky mouthfeel, increases the health care function of the peony seed oil, and improves the nutritional value of the chocolate. The peony seed oil is filled in the micropores of the microporous ball core, so that the addition of the peony seed oil is ensured, and the defect that the forming of a microporous ball core matrix is difficult due to the excessive addition of the peony seed oil in the microporous ball core is avoided.
3. The invention has simple structural components, reasonable compatibility of all components, no addition of any preservative and safer eating.
Detailed Description
The invention is further illustrated below with reference to specific embodiments.
Example 1
The utility model provides a peony seed oil chocolate, chocolate comprises inner core layer and coating, inner core layer sets up to the microporous structure, inner core layer comprises micropore ball core and the peony seed oil of packing in the micropore, micropore ball core comprises following components according to the part by mass ratio: 23 parts of cocoa liquid block, 7.5 parts of cocoa butter, 1.3 parts of cocoa powder, 1.8 parts of peony seed oil, 4 parts of honey, 13 parts of condensed milk and 0.1 part of soybean concentrated lecithin, wherein the coating layer comprises the following components in parts by mass: 23 parts of cocoa liquid block, 7.5 parts of cocoa butter, 1.3 parts of cocoa powder, 2.5 parts of honey, 6 parts of condensed milk and 0.15 part of soybean lecithin.
A preparation method of peony seed oil chocolate comprises the following steps:
step 1, firstly, respectively weighing each component of the microporous spherical core according to the mass part ratio of claim 1, secondly, putting the weighed cocoa liquid block, cocoa butter and peony seed oil in the microporous spherical core into a chocolate melting pot, heating in a water bath at 50-60 ℃, continuously stirring until the cocoa liquid block, the cocoa butter and the peony seed oil are melted into chocolate liquor, and finally, sequentially adding the weighed black cocoa powder, honey, condensed milk and lecithin into the chocolate liquor, and uniformly stirring for later use; since black cocoa powder is heavily alkalized, the acidity of the cocoa mass can be neutralized. The mouthfeel of the chocolate is improved;
step 2, heating the chocolate paste prepared in the step 1 in a water-proof manner to adjust the temperature, wherein the temperature adjusting process comprises the following three stages: 1) The room temperature is 43 ℃, and the heating rate is 5 ℃/min; 2) At the temperature of 43-28 ℃, the cooling rate is 5 ℃/min; 3) The temperature is 28-33 ℃, the heating rate is 1 ℃/min, and the temperature is adjusted for standby; due to the fact that the peony seed oil is added, chocolate slurry is easier than traditional chocolate with pure cocoa butter, and by means of three-stage temperature adjustment, the chocolate is promoted to generate more stable crystals V (Form V) to improve the quality of chocolate, chocolate slurry is promoted to be more convenient to solidify, and a subsequently prepared microporous ball core substrate is firmer and easier to take and place.
Step 3, putting the chocolate paste subjected to temperature regulation into a mold for vacuumizing and inflating, and putting the chocolate subjected to inflation into a thermostat at 20 ℃ for 24 hours to fully solidify to obtain a microporous ball core matrix for later use;
step 4, placing the microporous spherical core substrate prepared in the step in a peony seed oil container, and then vacuumizing the microporous spherical core substrate in the container to enable the peony seed oil to rapidly enter micropores of the microporous spherical core substrate under the conditions of self tension and pressure difference, so that the microporous spherical core is prepared and taken out for later use;
step 5, weighing the components of the coating according to the mass part ratio of claim 1, heating the weighed components in a water bath at 50-60 ℃, and continuously stirring to prepare coating sauce for later use;
step 6, filling the coating sauce prepared in the step 5 into spraying equipment, controlling the temperature of the coating sauce to be 38-42 ℃, spraying the microporous spherical core prepared in the step 4 by using the spraying equipment, controlling the thickness of the surface coating to be 0.1-0.5cm, then putting the sprayed product into a coating pot, adding the coating while stirring, rotating for 1-2min, and then carrying out ventilation drying until the surface of the product is smooth;
and 7, cooling the chocolate coated in the step 6 at 20 ℃ for 10 to 20min, and packaging to obtain a product.
The measurement results of the physicochemical indexes prepared in this example are shown in the table, and each detection result meets the national standard.
And detecting the total content of the linolenic acid, the oleic acid, the linoleic acid and the fatty acid in the chocolate by adopting an ultra-performance liquid chromatography-evaporative light scattering detection method. Through detection, the chocolate contains 186.04 mg/g of linolenic acid, 68.75mg/g of oleic acid, 83.21 mg/g of linoleic acid and 400.26 mg/g of fatty acid. Experiments fully show that the chocolate prepared by the invention has good nutritional value, has good promotion effects on improving cardiovascular and cerebrovascular diseases, resisting tumors, reducing blood sugar, protecting liver, resisting oxidation and delaying aging, and is suitable for people of all ages. Meanwhile, the method has important significance for relieving the current situation of shortage of edible oil in China and ensuring the safety of the edible oil.
Example 2
The utility model provides a peony seed oil chocolate, chocolate comprises inner core layer and coating, inner core layer sets up to the microporous structure, inner core layer comprises micropore ball core and the peony seed oil of packing in the micropore, micropore ball core comprises following components according to the part by mass ratio: 15 parts of cocoa liquid, 6 parts of cocoa butter, 0.5 part of cocoa powder, 1 part of peony seed oil, 1 part of honey, 5 parts of condensed milk and 0.05 part of lecithin, wherein the coating layer comprises the following components in parts by mass: 15 parts of cocoa liquid, 6 parts of cocoa butter, 0.5 part of cocoa powder, 1 part of honey, 5 parts of condensed milk and 0.1 part of lecithin.
A preparation method of peony seed oil chocolate comprises the following steps:
step 1, firstly, respectively weighing each component of the microporous spherical core according to the mass part ratio of claim 1, secondly, putting the weighed cocoa liquid block, cocoa butter and peony seed oil in the microporous spherical core into a chocolate melting pot, heating in a water bath at 50-60 ℃, continuously stirring until the cocoa liquid block, the cocoa butter and the peony seed oil are melted into chocolate liquor, and finally, sequentially adding the weighed black cocoa powder, honey, condensed milk and lecithin into the chocolate liquor, and uniformly stirring for later use;
step 2, heating the chocolate paste prepared in the step 1 in a water-proof manner to adjust the temperature, wherein the temperature adjusting process comprises the following three stages: 1) The room temperature is between 40 ℃ and 5 ℃/min; 2) The temperature is 40-27 ℃, and the cooling rate is 5 ℃/min; 3) The temperature is 27-32 ℃, the heating rate is 1 ℃/min, and the temperature is adjusted for standby; due to the fact that the peony seed oil is added, chocolate slurry is easier than traditional chocolate with pure cocoa butter, and by means of three-stage temperature adjustment, the chocolate is promoted to generate more stable crystals V (Form V) to improve the quality of chocolate, chocolate slurry is promoted to be more convenient to solidify, and a subsequently prepared microporous ball core substrate is firmer and easier to take and place.
Step 3, putting the chocolate paste subjected to temperature regulation into a mold for vacuumizing and inflating, and putting the chocolate subjected to inflation into a thermostat at 20 ℃ for 24 hours to fully solidify to obtain a microporous ball core matrix for later use;
step 4, placing the microporous ball core substrate prepared in the step in a container containing peony seed oil, and then vacuumizing the microporous ball core substrate in the container to enable the peony seed oil to rapidly enter micropores of the microporous ball core substrate under the conditions of self tension and pressure difference, so that the microporous ball core is prepared and taken out for later use;
step 5, weighing the components of the coating according to the mass part ratio of claim 1, heating the weighed components in a water bath at 50-60 ℃, and continuously stirring to prepare coating sauce for later use;
step 6, filling the coating sauce prepared in the step 5 into spraying equipment, controlling the temperature of the coating sauce to be 38-42 ℃, spraying the microporous spherical core prepared in the step 4 by using the spraying equipment, controlling the thickness of a surface coating to be 0.1-0.5cm, then putting the sprayed product into a coating pot, adding the product while stirring, rotating for 1-2min, and then drying in a ventilation manner until the surface of the product is smooth;
and 7, cooling the chocolate coated in the step 6 for 10-20min at the temperature of 20 ℃, and packaging to obtain the product.
And detecting the total content of linolenic acid, oleic acid, linoleic acid and fatty acid in the chocolate by adopting an ultra-high performance liquid chromatography-evaporative light scattering detection method. Through detection, the linolenic acid content in the chocolate is 140.63 mg/g, the oleic acid content is 53.24mg/g, the linoleic acid content is 65.79 mg/g, and the total amount of fatty acid is 320.27 mg/g.
Example 3
The chocolate comprises an inner core layer and a coating layer, wherein the inner core layer is of a microporous structure and comprises a microporous ball core and peony seed oil filled in micropores, and the microporous ball core comprises the following components in parts by mass: 30 parts of cocoa liquid blocks, 9 parts of cocoa butter, 2 parts of cocoa powder, 2.5 parts of peony seed oil, 7 parts of honey, 20 parts of condensed milk and 0.2 part of lecithin, wherein the coating layer comprises the following components in parts by mass: 30 parts of cocoa liquid, 9 parts of cocoa butter, 2 parts of cocoa powder, 4 parts of honey, 7 parts of condensed milk and 0.2 part of lecithin, wherein the coating layer also comprises high-melting point triglyceride, and the addition amount of the high-melting point triglyceride accounts for 1.5 percent of the total mass of the rest components of the coating layer.
A preparation method of peony seed oil chocolate comprises the following steps:
step 1, firstly, respectively weighing each component of the microporous ball core according to the mass part ratio of claim 1, secondly, putting the weighed cocoa liquid block, cocoa butter and peony seed oil in the microporous ball core into a chocolate melting pot, heating in water bath at 50-60 ℃, continuously stirring until the approximate viscosity of sauce liquid is 2000-3000cP to obtain chocolate liquor liquid, and finally, sequentially adding the weighed cocoa powder, honey, condensed milk and lecithin into the chocolate liquor, and uniformly stirring for later use;
step 2, heating the chocolate paste prepared in the step 1 in a water-proof manner to adjust the temperature, wherein the temperature adjusting process comprises the following three stages: 1) The room temperature is 45 ℃, and the heating rate is 5 ℃/min; 2) The temperature is 45-29 ℃, and the cooling rate is 5 ℃/min; 3) Heating at 29-34 deg.c and 1 deg.c/min for temperature regulation;
step 3, putting the chocolate paste subjected to temperature regulation into a mold for vacuumizing and inflating, and putting the chocolate subjected to inflation into a thermostat at 20 ℃ for 24 hours to fully solidify to obtain a microporous ball core matrix for later use;
step 4, placing the microporous spherical core substrate prepared in the step in a peony seed oil container, and then vacuumizing the microporous spherical core substrate in the container to enable the peony seed oil to rapidly enter micropores of the microporous spherical core substrate under the conditions of self tension and pressure difference, so that the microporous spherical core is prepared and taken out for later use;
step 5, weighing the components of the coating according to the mass part ratio of claim 1, heating the weighed components in a water bath at 50-60 ℃, and continuously stirring to prepare a coating sauce for later use;
step 6, filling the coating sauce prepared in the step 5 into spraying equipment, controlling the temperature of the coating sauce to be 38-42 ℃, spraying the microporous spherical core prepared in the step 4 by using the spraying equipment, controlling the thickness of the surface coating to be 0.1-0.5cm, then putting the sprayed product into a coating pot, adding the coating while stirring, rotating for 1-2min, and then carrying out ventilation drying until the surface of the product is smooth;
and 7, cooling the chocolate coated in the step 6 at 20 ℃ for 10 to 20min, and packaging to obtain a product.
And detecting the total content of linolenic acid, oleic acid, linoleic acid and fatty acid in the chocolate by adopting an ultra-high performance liquid chromatography-evaporative light scattering detection method. Through detection, the chocolate contains 200.29 mg/g of linolenic acid, 83.16mg/g of oleic acid, 95.26 mg/g of linoleic acid and 473.74 mg/g of fatty acid. The invention overcomes the edible taste similar to other temperature-resistant chocolate chewing wax, has better edible taste, no greasy feeling and rich chocolate fragrance, is not easy to melt due to the addition of the high-melting-point triglyceride, and can be stored for 3 to 5 days at 38 ℃ without changing the original flavor.
The peony seed oil is golden yellow transparent oil prepared by using peony seed kernels as raw materials through certain squeezing and refining processes. The peony seed oil is rich in unsaturated fatty acid, particularly linolenic acid, and the content of the peony seed oil is about 10 times of that of soybean oil. In addition, the peony seed oil also contains various pharmacological active substances, and has the effects of resisting bacteria and diminishing inflammation, reducing blood fat, enhancing immunity, delaying senescence and preventing and resisting cancers. In conclusion, the peony seed oil is rich in nutrition and high in medicinal value, and has incomparable advantages with other edible oils. Due to high processing and production cost, the peony seed oil has higher market price, so common families are prosperous, unwilling to buy and afraid of consuming. In the invention, the peony seed oil is added into the chocolate, so that the chocolate has mellow taste and faint scent of the peony seed oil, has moderate sweetness and smooth mouthfeel, increases the health-care function of the peony seed oil, and improves the nutritional value of the chocolate. Meanwhile, the sales volume of the peony seed oil in the edible oil market in China is increased, and the peony seed oil has a certain relieving effect on the current situation of edible oil shortage in China.
Claims (5)
1. A peony seed oil chocolate is characterized in that: the chocolate comprises an inner core layer and a coating layer, wherein the inner core layer is of a microporous structure and comprises a microporous ball core and peony seed oil filled in micropores, and the microporous ball core comprises the following components in parts by mass: 15-30 parts of cocoa liquid block, 6-9 parts of cocoa butter, 0.5-2 parts of cocoa powder, 1-2.5 parts of peony seed oil, 1-7 parts of honey, 5-20 parts of condensed milk and 0.05-0.2 part of lecithin, wherein the coating layer comprises the following components in parts by mass: 15 to 30 parts of cocoa liquid block, 6 to 9 parts of cocoa butter, 0.5 to 2 parts of cocoa powder, 1 to 4 parts of honey, 5 to 7 parts of condensed milk and 0.1 to 0.2 part of lecithin.
2. A preparation method of peony seed oil chocolate is characterized by comprising the following steps: the method comprises the following steps:
step 1, firstly, respectively weighing each component of the microporous ball core according to the mass part ratio of claim 1, secondly, putting the weighed cocoa liquid block, cocoa butter and peony seed oil in the microporous ball core into a chocolate melting pot, heating in water bath at 50-60 ℃, continuously stirring until the approximate viscosity of sauce liquid is 2000-3000cP to obtain chocolate liquor liquid, and finally, sequentially adding the weighed cocoa powder, honey, condensed milk and lecithin into the chocolate liquor, and uniformly stirring for later use;
step 2, heating the chocolate paste prepared in the step 1 in a water-proof manner to adjust the temperature, wherein the temperature adjusting process comprises the following three stages: 1) The temperature is controlled to be 40-45 ℃ at the room temperature, and the heating rate is 5 ℃/min; 2) (40 to 45) DEG C to (27 to 29) DEG C, the cooling rate being 5 ℃/min; 3) Adjusting the temperature to be reserved after the temperature is adjusted, wherein the temperature is from 27 to 29 ℃ to 32 to 34 ℃, and the heating rate is 1 ℃/min;
step 3, putting the chocolate paste subjected to temperature regulation into a mold for vacuumizing and inflating, and putting the chocolate subjected to inflation into a thermostat at 20 ℃ for 24 hours to fully solidify to obtain a microporous ball core matrix for later use;
step 4, placing the microporous ball core substrate prepared in the step in a container containing peony seed oil, and then vacuumizing the microporous ball core substrate in the container to enable the peony seed oil to rapidly enter micropores of the microporous ball core substrate under the conditions of self tension and pressure difference, so that the microporous ball core is prepared and taken out for later use;
step 5, weighing the components of the coating according to the mass part ratio of claim 1, heating the weighed components in a water bath at 50-60 ℃, and continuously stirring to prepare coating sauce for later use;
step 6, filling the coating sauce prepared in the step 5 into spraying equipment, controlling the temperature of the coating sauce to be 38-42 ℃, spraying the microporous spherical core prepared in the step 4 by using the spraying equipment, controlling the thickness of the surface coating to be 0.1-0.5cm, then putting the sprayed product into a coating pot, adding the coating while stirring, rotating for 1-2min, and then carrying out ventilation drying until the surface of the product is smooth;
and 7, cooling the chocolate coated in the step 6 at 20 ℃ for 10 to 20min, and packaging to obtain a product.
3. The peony seed oil chocolate according to claim 1, wherein: the cocoa powder is black cocoa powder which is heavily alkalized.
4. The peony seed oil chocolate according to claim 1, wherein: the lecithin is soybean concentrated lecithin.
5. The peony seed oil chocolate according to claim 1, wherein: the coating also comprises high-melting-point triglyceride added into the coating, wherein the addition amount of the high-melting-point triglyceride accounts for 1.5 to 1.8 percent of the total mass of the coating.
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