CN115736069A - Polygonatum sibiricum chocolate bean and preparation method thereof - Google Patents
Polygonatum sibiricum chocolate bean and preparation method thereof Download PDFInfo
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- CN115736069A CN115736069A CN202211302486.5A CN202211302486A CN115736069A CN 115736069 A CN115736069 A CN 115736069A CN 202211302486 A CN202211302486 A CN 202211302486A CN 115736069 A CN115736069 A CN 115736069A
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- rhizoma polygonati
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses sealwort chocolate beans and a preparation method thereof, belonging to the technical field of food. The feed is prepared from the following raw materials in parts by weight: 40-50 parts of rhizoma polygonati, 8-15 parts of yellow wine, 20-30 parts of oatmeal, 10-15 parts of yam slices, 4-5 parts of rose, 0.3-0.8 part of xylitol powder and 15-20 parts of natural low-fat cocoa powder; the sealwort chocolate bean is spherical or ellipsoidal and comprises a core layer and a chocolate layer, wherein the core layer is prepared from sealwort strips, oatmeal, yam slices and roses, and the chocolate layer is prepared from xylitol powder and natural low-fat cocoa powder; the preparation process of the sealwort strip comprises the following steps: soaking rhizoma Polygonati, slicing, steaming for three times, and shredding to obtain; the soaking solution is a mixed solution of yellow wine and water, steaming for 4-5h, drying at 40-60 deg.C for 3.5-5.5h; parching oatmeal and rhizoma Dioscoreae pieces, and making into powder; the flos Rosae Rugosae is prepared from fresh flos Rosae Rugosae by drying at low temperature and cutting.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to polygonatum chocolate beans and a preparation method thereof.
Background
With the change of concept, people are becoming more aware of the importance of health care and prevention. Rhizoma Polygonati is a traditional Chinese medicinal material with homology of medicine and food in China, has effects of invigorating qi, nourishing yin, invigorating spleen, moistening lung, invigorating kidney, and can be used for treating premature gray hair and enhancing immunity. Recorded in famous physicians' book, huang Jing tonifies middle-jiao and Qi, dispels wind-damp and calms five zang organs. Can be taken for a long time to lighten body, prolong life, and prevent hunger. Rhizoma Polygonati is dried rhizome of Polygonatum sibiricum Red of Liliaceae, and is also called yellow chicken dish and rhizoma et radix Gaultheriae Yunnanensis. The surface is yellow white or gray yellow and semitransparent, and is mainly distributed in Shiweir city county, yun county, lichuan city, ba Dong county, jian Chun county, he Feng county, laifeng county, xining city Tong city county, tong shan county and the like in Hubei, the steamed taste is sweet and crisp, and the taste is better when the steamed food is eaten.
The prior sealwort food in the market comprises nine-steaming and nine-sun sealwort tablets, sealwort sesame pills, sealwort paste, sealwort biscuits and the like, and the sealwort tablets have bitter taste, green color, tooth sticking and poor mouthfeel; the polygonatum sibiricum sesame pills and the polygonatum sibiricum biscuits adopt polygonatum sibiricum powder, the polygonatum sibiricum is low in proportion, and the polygonatum sibiricum is high in sugar content and high in viscosity, is easy to gelatinize after being crushed and is bitter in taste, so that the taste of the product is seriously influenced; the rhizoma polygonati paste is prepared by decocting rhizoma polygonati juice, is bitter in taste and is inconvenient to eat.
At present, no polygonatum sibiricum chocolate bean food exists. The sealwort food is developed, the sealwort in the product is sweet, crisp, soft and glutinous, the sweet, fragrant, soft and glutinous taste is excellent, the food is not sticky to teeth, the spleen-tonifying Chinese yam and oat are added in the food, the rose petals are wrapped in the middle, the surface of the food is wrapped by one layer of natural cocoa powder, the food is crisp when being eaten, the rose flower fragrance is strong, the food can not only be plump, but also can nourish yin and invigorate the spleen and simultaneously maintain beauty and keep young, and the sealwort food is a leisure food which is convenient to carry and delicious.
Disclosure of Invention
One of the purposes of the invention is to provide the polygonatum chocolate beans, wherein the polygonatum in the polygonatum chocolate beans is sweet, crisp, soft and glutinous, has excellent sweet, fragrant and soft and glutinous taste and is not sticky to teeth; the Chinese yam, the oat and the rose which have the effects of tonifying spleen are added, and the surface of the Chinese yam, the oat and the rose is wrapped with a layer of natural cocoa powder, so that the Chinese yam, the oat and the rose are crisp when being eaten, have strong rose fragrance, can not only nourish yin and tonify spleen, but also beautify and keep young, and are leisure food which is convenient to carry and delicious. The invention also aims to provide a preparation method of the polygonatum chocolate beans. The technical scheme provided by the invention is as follows:
on one hand, the embodiment of the invention provides polygonatum sibiricum chocolate beans which are prepared from the following raw materials in parts by weight:
40-50 parts of rhizoma polygonati;
8-15 parts of yellow wine;
20-30 parts of oatmeal;
10-15 parts of yam slices;
4-5 parts of rose;
0.3-0.8 part of xylitol powder;
15-20 parts of natural low-fat cocoa powder.
The sealwort chocolate bean is spherical or ellipsoidal and comprises a core layer and a chocolate layer from inside to outside. Wherein the core layer is prepared from rhizoma Polygonati strip, oatmeal, rhizoma Dioscoreae slice and flos Rosae Rugosae, and the chocolate layer is prepared from xylitol powder and natural low fat cocoa powder. Wherein the preparation process of the rhizoma polygonati strip comprises the following steps: soaking rhizoma Polygonati, slicing, steaming for three times, and shredding to obtain; the soaking solution is a mixture of yellow wine and water, steaming for 4-5 hr, drying at 40-60 deg.C for 3.5-5.5 hr. The oatmeal and the yam slices are fried together and then made into powder, so that the fragrance and the nutrition are improved. The flos Rosae Rugosae is prepared from fresh flos Rosae Rugosae by drying at low temperature and cutting to retain fragrance.
Wherein the flos Rosae Rugosae is petal of Rosa rugosa of Rosaceae, has warm, sweet and bitter properties, and has effects of invigorating qi, nourishing blood, reducing blood lipid, reducing weight, relieving liver depression, caring skin, etc. As a food with homology of medicine and food, the rose has high medicinal value and nutritive value, contains antioxidant active ingredients such as flavone and polyphenol besides protein, VC, crude dietary fiber and various trace elements, and has certain functions in the aspects of resisting thrombosis, resisting cancer, regulating immunity, eliminating free radicals, delaying senility, reducing blood sugar and the like. By combining the rose, the sealwort and the Chinese yam, a healthy and leisure food can be developed, the requirements of people on health are met, and the types of leisure snacks are enriched.
The cocoa powder contains various nutrients such as protein, fat, vitamins and trace elements, and various alkaloids with biological activity, and is a powder of cocoa beans processed by multiple processes. Researches show that the cocoa powder has the effects of refreshing, improving eyesight, invigorating stomach, cleaning oral cavity and the like, the chemical components contained in the cocoa powder are beneficial to preventing and treating cardiovascular diseases, and in addition, the cocoa powder is easy to generate satiety, can control appetite and is beneficial to meeting the requirements of the consumption market on weight-reducing food.
Wherein, the oatmeal (the function is equal to that of the wheat bran, but the edibility is better compared with the wheat bran) and the yam have the function of strengthening the spleen and the stomach through the synergistic action. Meanwhile, the Chinese yam (steamed) and the sealwort have viscosity, so that the oat and Chinese yam mixed powder and the rose can be adhered to the surface of the sealwort strip, and the preparation of the core layer is facilitated.
Wherein, the xylitol powder can be used as a sweetening agent to improve the taste of the product, can also be used as a binding agent, and can be eaten by diabetics.
In the patent, the sealwort with homology of medicine and food is used more widely by various means; comprises the following steps of; (1) The rhizoma polygonati is used as a raw material, and the rhizoma polygonati has high sugar content, is sweet and crisp after being steamed and has better taste. (2) Yellow wine is adopted to soak sealwort, and the irritation of sealwort is reduced, the sweetness is increased (significant to cocoa powder with bitter taste) and the mouthfeel is better by a steaming and baking mode. (3) The rhizoma polygonati strip cannot be excessively steamed in the preparation process, and the rhizoma polygonati becomes bitter from sweet after being steamed for too long time, so that the experience feeling is influenced; finally, the drying time needs to be controlled in place, the drying time of the polygonatum sibiricum strips is too short, the polygonatum sibiricum strips have large water content, microorganisms are easy to gather, and the storage time is short; the polygonatum sibiricum strips are dried for too long, too dry and hard, and are stuck to teeth when being chewed, the moisture of the polygonatum sibiricum strips needs to be controlled to be 15-18%, and the sweet and crisp taste of the polygonatum sibiricum is ensured. (4) The oatmeal and the yam slices are added after being fried, the yam is light in taste, the yam slices and the oatmeal are more fragrant after being fried together, and the nutritive value is higher. (5) The roses are preserved by drying fresh flowers at low temperature, and have stronger fragrance and better color. (6) The polygonatum chocolate beans are polygonatum strips, so that the sweet and crisp taste of the polygonatum can be well kept, the whole polygonatum can be eaten, and the polygonatum chocolate beans are chewy and have better experience.
Preferably, the sealwort chocolate beans in the embodiment of the invention are prepared from the following raw materials in parts by weight:
50 parts of rhizoma polygonati;
8-15 parts of yellow wine;
30 parts of oatmeal;
15 parts of yam slices;
5 parts of rose;
0.5 part of xylitol powder;
17 parts of natural low-fat cocoa powder.
Specifically, the polygonatum chocolate beans in the embodiment of the invention are in an ellipsoid shape, the size of the polygonatum chocolate beans is 12-18mm in length and 8-12mm in width, and the size of the polygonatum chocolate beans can be specifically 15mm in length and 10mm in width. The rhizoma Polygonati strips have length of 5-9mm and width of 2-4mm. The core layer has a length of 8-13mm and a width of 5-8mm.
The specific preparation process of the sealwort strip in the embodiment of the invention is as follows: cleaning rhizoma Polygonati, soaking in mixed solution of water and yellow wine, taking out after the juice is completely absorbed, and slicing to obtain rhizoma Polygonati slice with thickness of 3-5 mm. Wherein, rhizoma polygonati: water: the mass ratio of the yellow wine is 40-50:8-15:8-15. Steaming the soaked rhizoma Polygonati slice with water for 4-5 hr, stewing for 0.8-1.2 hr (preferably 1 hr), taking out, and drying at 40-60 deg.C (preferably 40 deg.C) for 4.5-5.5 hr (preferably 5 hr) to obtain dried rhizoma Polygonati slice. Taking out the steamed juice, concentrating to 1.2-1.8 times (specifically 1.5 times) of the weight of the dried rhizoma Polygonati tablet, mixing with dried rhizoma Polygonati tablet, and drying at 40-60 deg.C (preferably 40 deg.C) for 4.5-5.5 hr (preferably 5 hr) after the medicinal juice is completely absorbed. The above steaming and drying process is repeated once. Steaming rhizoma Polygonati slice with water for 4-5 hr, stewing for 0.8-1.2 hr (preferably 1 hr), taking out, drying at 40-60 deg.C (preferably 40 deg.C) for 4.5-5.5 hr (preferably 5 hr), and shredding to obtain dried rhizoma Polygonati strip. Taking out the steamed juice, concentrating to 1.2-1.8 times (specifically 1.5 times) of the weight of the dried rhizoma Polygonati strip, mixing with the dried rhizoma Polygonati strip, and drying at 40-60 deg.C (preferably 40 deg.C) for 3.5-4.5h (preferably 4 h) to obtain rhizoma Polygonati strip (water content is controlled at 15-18%).
The preparation process of the core layer in the embodiment of the invention comprises the following steps: mixing rhizoma Polygonati strip, herba Avenae Fatuae and rhizoma Dioscoreae mixed powder and flos Rosae Rugosae, steaming for 5-10min (with short time to allow rhizoma Dioscoreae and herba Avenae Fatuae to be steamed, and rhizoma Dioscoreae absorbs water to become sticky, and the core layer is tightly bonded, and the water content of rhizoma Polygonati strip is controlled in a proper range to ensure shelf life), and cutting into strips to obtain the core layer.
The preparation process of the chocolate layer in the embodiment of the invention comprises the following steps: concentrating the juice of steamed rhizoma Polygonati strip, oat and rhizoma Dioscoreae mixed powder and flos Rosae Rugosae to 0.8-1.2 times (specifically 1 time) of the weight of the core layer, adding xylitol powder and natural low-fat cocoa powder according to a certain proportion while hot, and mixing to make into pulp; and coating the pulp on the surface of the core layer in a mould and forming to obtain the chocolate layer.
Specifically, the co-frying process of the oatmeal and the yam slices in the embodiment of the invention is as follows: putting oatmeal into a frying pan, frying at 140-160 deg.C until there is fragrance, adding yam pieces, pouring out when yam pieces are yellowish, cooling, and pulverizing. The preparation process of the rose comprises the following steps: drying fresh flos Rosae Rugosae at 40-50 deg.C, and cutting.
On the other hand, the embodiment of the invention also provides a preparation method of the polygonatum sibiricum chocolate beans, which comprises the following steps:
s101: cleaning rhizoma Polygonati, soaking in mixed solution of water and yellow wine, taking out after the juice is completely absorbed, and slicing to obtain rhizoma Polygonati slice. Wherein, rhizoma polygonati: water: the mass ratio of the yellow wine is 40-50:8-15:8-15.
S102: adding water (the amount of which is at least 2 times of that of rhizoma Polygonati, and then the same with that of the rhizoma Polygonati tablets) into the rhizoma Polygonati tablets, steaming for 4-5h, stewing for 0.8-1.2h, taking out, drying for 4.5-5.5h at 40-60 ℃, selecting yellow and white rhizoma Polygonati tablets (the yellow rhizoma Polygonati tablets are not discarded, the yellow and white rhizoma Polygonati tablets have obvious bitter taste, and can obviously influence the taste of the product), and discarding to obtain dry rhizoma Polygonati tablets; taking out the steamed juice, concentrating to 1.2-1.8 times of the weight of the dried rhizoma Polygonati slice, mixing with the dried rhizoma Polygonati slice, and drying at 40-60 deg.C for 4.5-5.5 hr after the medicinal juice is completely absorbed; the above process was repeated once more. This step realizes twice steaming and baking of rhizoma Polygonati.
S103: steaming rhizoma Polygonati slice with water for 4-5 hr, stewing for 0.8-1.2 hr, taking out, drying at 38-42 deg.C for 4.5-5.5 hr, and shredding to obtain dried rhizoma Polygonati strip; taking out the steamed juice, concentrating to 1.2-1.8 times of the weight of the dried rhizoma Polygonati strip, mixing with the dried rhizoma Polygonati strip, and drying at 40-60 deg.C for 3.5-4.5h to obtain rhizoma Polygonati strip. The third steaming and drying of the sealwort is realized in the step.
S104: parching and pulverizing oatmeal and rhizoma Dioscoreae pieces at a certain ratio to obtain mixed powder, and drying fresh flos Rosae Rugosae at low temperature.
S105: and (4) uniformly mixing the sealwort strips obtained in the step (S103), the mixed powder obtained in the step (S104) and roses, adding water, steaming for 5-10min, taking out, and cutting to obtain the core layer.
S106: taking out the steamed juice, concentrating to 0.8-1.2 times of the weight of the core layer, adding xylitol powder and natural low-fat cocoa powder according to a ratio while the juice is hot, and uniformly mixing to prepare pulp; coating the pulp on the surface of the core layer in a mould, forming, and freezing to obtain the polygonatum chocolate bean.
Specifically, in step S101, slicing to obtain rhizoma Polygonati slices with thickness of 3-5 mm; in step S103, shredding to obtain rhizoma Polygonati strips with length of 5-9mm and width of 2-4mm; in step S105, cutting into strips to obtain a core layer with the length of 8-13mm and the width of 5-8 mm; in step S106, the sealwort chocolate beans with the length of 12-18mm and the width of 8-12mm are obtained by molding.
Specifically, in step S104, putting oatmeal into a frying pan, adding yam slices when the oatmeal is fried at 140-160 ℃ (specifically 150 ℃) until the oatmeal has aroma, pouring out the yam slices when the yam slices are yellowish, cooling, and pulverizing; drying fresh flos Rosae Rugosae at 40-50 deg.C (specifically 40 deg.C), and cutting into pieces to obtain flos Rosae Rugosae.
Preferably, the preparation method of the polygonatum chocolate beans provided by the embodiment of the invention comprises the following steps:
s101: cleaning rhizoma Polygonati, soaking in mixed solution of water and yellow wine, taking out after the juice is completely absorbed, and slicing to obtain rhizoma Polygonati slice with thickness of 3-5 mm. Wherein, rhizoma polygonati: water: the mass ratio of the yellow wine is 40-50:8-15:8-15.
S102: steaming rhizoma Polygonati slice with water for 4-5 hr, stewing for 1 hr, taking out, drying at 40 deg.C for 5 hr, selecting yellow and white rhizoma Polygonati slice, and discarding to obtain dried rhizoma Polygonati slice; taking out the steamed juice, concentrating to 1.5 times of the weight of the dried rhizoma Polygonati slice, mixing with the dried rhizoma Polygonati slice, and drying at 40 deg.C for 5 hr after the medicinal juice is completely absorbed; the above process was repeated once more.
S103: steaming rhizoma Polygonati slice with water for 4-5 hr, stewing for 1 hr, taking out, drying at 40 deg.C for 5 hr, and shredding to obtain dried rhizoma Polygonati strip with length of 5-9mm and width of 2-4mm; taking out the steamed juice, concentrating to 1.5 times of the weight of the dried rhizoma polygonati strip, mixing the dried rhizoma polygonati strip, and drying at 40 ℃ for 4 hours after the medicine juice is completely absorbed to obtain the rhizoma polygonati strip.
S104: putting oatmeal into a frying pan, frying at 150 deg.C until there is fragrance, adding yam slices at a certain ratio, pouring out when yam slices are yellowish, cooling, and pulverizing; fresh rose flowers are dried at 40 ℃ and then cut into pieces to obtain the rose flowers.
S105: mixing the rhizoma Polygonati strips obtained in step S103, the mixed powder obtained in step S104 and flos Rosae Rugosae, adding water, steaming for 5-10min, taking out, and cutting into strips to obtain a core layer with length of 8-13mm and width of 5-8mm.
S106: taking out the steamed juice, concentrating to 1 time of the weight of the core layer, adding xylitol powder and natural low-fat cocoa powder according to the proportion while the juice is hot, and uniformly mixing the xylitol powder and the natural low-fat cocoa powder to prepare pulp; wrapping the pulp on the surface of the core layer in a mold, molding to obtain ellipsoidal bean with length of 12-18mm and width of 8-12mm, and freezing to obtain rhizoma Polygonati chocolate bean.
The invention has the following advantages:
(1) The sealwort processed by the special process is sweet, crisp, soft and glutinous, has excellent taste and solves the problem that the sealwort is stuck to teeth.
(2) Rhizoma polygonati, chinese yam, oatmeal and rose can nourish yin and tonify the kidney, regulate spleen and stomach, sooth liver and relieve depression and tonify good products.
(3) The sealwort chocolate bean is a novel sealwort leisure food and is convenient to eat.
(4) Can be eaten by diabetic patients; rhizoma Polygonati can be used for treating diabetes. The dietary fiber in oat can delay the absorption of carbohydrate, improve the sensitivity of nerve endings to insulin, reduce the secretion of insulin and is favorable for diabetic patients. Xylitol can prevent dental caries, has effects of preventing dental caries, and metabolism is not regulated by insulin, and can be used as heat energy source for diabetes patients. The natural cocoa powder has bitter taste and aromatic flavor, contains protein, various amino acids, high-calorie fat, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6 and alkaloid with various biological activity functions, and can effectively treat heart diseases, diabetes, hypertension, vascular diseases and the like.
(5) The Thalictrum aquilegifolium serving as the genuine medicinal material in Hubei is sweet, crisp, soft and glutinous, and has better mouthfeel.
(6) No preservative is added, and the food is safe to eat.
Drawings
FIG. 1 is a graph comparing the scores in terms of color for examples 1 to 3 and comparative examples 1 to 9;
FIG. 2 is a graph comparing scores for morphology terms for examples 1-3 and comparative examples 1-9;
FIG. 3 is a graph comparing scores of taste items of examples 1 to 3 and comparative examples 1 to 9;
FIG. 4 is a graph comparing scores of mouthfeel items for examples 1 to 3 and comparative examples 1 to 9;
FIG. 5 is a graph comparing the scores of examples 1 to 3 and comparative examples 1 to 9 against the total score.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below.
Example 1
Embodiment 1 discloses sealwort chocolate beans and a preparation method thereof, wherein the sealwort chocolate beans comprise the following raw materials in parts by weight: 40 parts of rhizoma polygonati, 20 parts of oatmeal, 10 parts of yam slices, 8 parts of yellow wine, 8 parts of water, 4 parts of rose, 0.3 part of xylitol powder and 15 parts of natural low-fat cocoa powder (the content of cocoa butter is 8%).
The preparation method of the polygonatum sibiricum chocolate beans comprises the following steps:
(1) Cleaning rhizoma Polygonati, soaking in appropriate amount of water (8 parts) and yellow wine, taking out when the juice is completely absorbed, and cutting into 3-5mm thick pieces.
(2) Putting the rhizoma Polygonati slices into a steamer, adding appropriate amount of water into the steamer, steaming for 4-5h, stewing for 1h, taking out, drying in an oven at 40 deg.C for 5h, selecting yellow and white rhizoma Polygonati slices, and discarding to obtain dried rhizoma Polygonati slices; taking out the steamed juice, concentrating to 1.5 times of the weight of the dried rhizoma polygonati slices, mixing the dried rhizoma polygonati slices, and drying in an oven at 40 ℃ for 5 hours after the medicine juice is completely absorbed to obtain the rhizoma polygonati slices 1.
(3) And (3) putting the rhizoma polygonati tablets 1 into a steamer, and repeating the step (2) to obtain the rhizoma polygonati tablets 2.
(4) And putting the rhizoma polygonati slices 2 into a steamer, steaming for 4-5h, stewing for 1h, taking out, and drying in a drying oven at 40 ℃ for 5h to obtain the rhizoma polygonati slices 3. Cutting rhizoma Polygonati slice 3 into strips with length of 5-9mm and width of 2-4mm to obtain rhizoma Polygonati strip 1; taking out the steamed juice, concentrating to 1.5 times of the weight of the polygonatum sibiricum strips 1, mixing the polygonatum sibiricum strips 1, and drying in an oven at 40 ℃ for 4 hours after the medicine juice is completely absorbed to obtain the polygonatum sibiricum strips 2.
(5) Putting oatmeal into a frying pan, frying at 150 deg.C until there is fragrance, adding yam slices, cooling, pulverizing the yam slices and oatmeal into fine powder to obtain mixed powder, and spreading in a stainless steel dish.
(6) And putting the rose, the polygonatum strip 2 and the oat and Chinese yam mixed powder into a stainless steel dish and uniformly mixing.
(7) Putting the uniformly mixed mixture obtained in the step (6) into a steamer, steaming for 5-10min, taking out, and cutting into strips with the length of 8-13mm and the width of 5-8 mm; a core layer is obtained.
(8) Concentrating the steamed liquid to 1 time of the mass of the core layer, adding 0.3 part of xylitol powder and 15 parts of natural low-fat cocoa powder (the content of cocoa butter is 8%) while the steamed liquid is hot, uniformly stirring, pouring into an elliptical die with the length of 1.5cm and the width of 1cm, standing for 30min, pouring out the non-solidified chocolate liquid, putting the core layer with the length of 8-13mm and the width of 5-8mm into the die, pouring the residual chocolate liquid into the die, scraping off the redundant chocolate on the surface, and putting into a refrigerator freezing chamber for freezing for 2h to obtain the sealwort chocolate bean.
(9) And (6) packaging.
Example 2
Embodiment 2 discloses sealwort chocolate beans and a preparation method thereof, wherein the sealwort chocolate beans comprise the following raw materials in parts by weight: 50 parts of rhizoma polygonati, 30 parts of oatmeal, 15 parts of yam slices, 15 parts of yellow wine, 15 parts of water, 5 parts of rose, 0.5 part of xylitol powder and 17 parts of natural low-fat cocoa powder (the content of cocoa butter is 8%).
The preparation method of the polygonatum sibiricum chocolate beans comprises the following steps:
(1) Cleaning rhizoma Polygonati, soaking in appropriate amount of water (15 parts) and yellow wine, taking out when the juice is completely absorbed, and cutting into 3-5mm thick pieces.
(2) Putting the rhizoma Polygonati slices into a steamer, adding appropriate amount of water into the steamer, steaming for 4-5h, stewing for 1h, taking out, drying in an oven at 40 deg.C for 5h, selecting yellow and white rhizoma Polygonati slices, and discarding to obtain dried rhizoma Polygonati slices; taking out the steamed juice, concentrating to 1.5 times of the weight of the dried rhizoma polygonati tablets, mixing the dried rhizoma polygonati tablets, and drying in an oven at 40 ℃ for 5 hours after the medicine juice is completely absorbed to obtain the rhizoma polygonati tablets 1.
(3) And (3) putting the rhizoma polygonati tablets 1 into a steamer, and repeating the step (2) to obtain the rhizoma polygonati tablets 2.
(4) And (3) putting the rhizoma polygonati slices 2 into a steamer, steaming for 4-5h, stewing for 1h, taking out, and drying in a drying oven at 40 ℃ for 5h to obtain the rhizoma polygonati slices 3. Cutting rhizoma Polygonati slice 3 into strips with length of 5-9mm and width of 2-4mm to obtain rhizoma Polygonati strip 1; taking out the steamed juice, concentrating to 1.5 times of the weight of the polygonatum strip, mixing the polygonatum strip 1, and drying in an oven at 40 ℃ for 4 hours after the medicine juice is completely absorbed to obtain the polygonatum strip 2.
(5) Putting oatmeal into a frying pan, frying at 150 deg.C until there is fragrance, adding yam slices, cooling, pulverizing the yam slices and oatmeal into fine powder to obtain mixed powder, and spreading in a stainless steel dish.
(6) And putting the rose, the polygonatum strip 2 and the oat and Chinese yam mixed powder into a stainless steel dish and uniformly mixing.
(7) Putting the uniformly mixed mixture obtained in the step (6) into a steamer, steaming for 5-10min, taking out, and cutting into strips with the length of 8-13mm and the width of 5-8 mm; obtaining the core layer.
(8) Concentrating the steaming liquid to 1 time of the core layer, adding 0.5 part of xylitol powder and 17 parts of natural low-fat cocoa powder (cocoa butter content is 8%) while the steaming liquid is hot, stirring uniformly, pouring into an oval mold with the length of 1.5cm and the width of 1cm, standing for 30min, pouring out the non-solidified chocolate liquid, putting the core layer with the length of 8-13mm and the width of 5-8mm into the mold, pouring the residual chocolate liquid into the mold, scraping off the redundant chocolate on the surface, and putting into a refrigerator for freezing for 2h to obtain the sealwort chocolate beans.
(9) And (6) packaging.
Example 3
Embodiment 3 discloses a polygonatum chocolate bean and a preparation method thereof, wherein the polygonatum chocolate bean comprises the following raw materials in parts by weight: 40 parts of rhizoma polygonati, 30 parts of oatmeal, 13 parts of yam slices, 10 parts of yellow wine, 10 parts of water, 8 parts of rose, 0.8 part of xylitol powder and 17 parts of natural low-fat cocoa powder (the content of cocoa butter is 8%).
The preparation method of the polygonatum sibiricum chocolate beans comprises the following steps:
(1) Cleaning rhizoma Polygonati, soaking in water (10 parts) and yellow wine, taking out when the juice is completely absorbed, and cutting into pieces with thickness of 3-5 mm.
(2) Putting the rhizoma Polygonati slices into a steamer, adding appropriate amount of water into the steamer, steaming for 4-5h, stewing for 1h, taking out, drying in an oven at 40 deg.C for 5h, selecting yellow and white rhizoma Polygonati slices, and discarding to obtain dried rhizoma Polygonati slices; taking out the steamed juice, concentrating to 1.5 times of the weight of the dried rhizoma polygonati tablets, mixing the dried rhizoma polygonati tablets, and drying in an oven at 40 ℃ for 5 hours after the medicine juice is completely absorbed to obtain the rhizoma polygonati tablets 1.
(3) And (3) putting the rhizoma polygonati tablets 1 into a steamer, and repeating the step (2) to obtain the rhizoma polygonati tablets 2.
(4) And (3) putting the rhizoma polygonati slices 2 into a steamer, steaming for 4-5h, stewing for 1h, taking out, and drying in a drying oven at 40 ℃ for 5h to obtain the rhizoma polygonati slices 3. Cutting rhizoma Polygonati slice 3 into strips with length of 5-9mm and width of 2-4mm to obtain rhizoma Polygonati strip 1; taking out the steamed juice, concentrating to 1.5 times of the weight of the polygonatum strip, mixing the polygonatum strip 1, and drying in an oven at 40 ℃ for 3.5 hours after the medicine juice is completely absorbed to obtain the polygonatum strip 2.
(5) Putting oatmeal into a frying pan, frying at 150 deg.C until there is fragrance, adding yam slices, cooling, pulverizing the yam slices and oatmeal into fine powder to obtain mixed powder, and spreading in a stainless steel dish.
(6) And putting the rose, the polygonatum strip 2 and the oat and Chinese yam mixed powder into a stainless steel dish and uniformly mixing.
(7) Putting the uniformly mixed mixture obtained in the step (6) into a steamer, steaming for 5-10min, taking out, and cutting into strips with the length of 8-13mm and the width of 5-8 mm; a core layer is obtained.
(8) Concentrating the steaming liquid to 1 time of the core layer, adding 0.8 part of xylitol powder and 17 parts of natural low-fat cocoa powder (cocoa butter content is 8%) while the steaming liquid is hot, stirring uniformly, pouring into an oval mold with the length of 1.5cm and the width of 1cm, standing for 30min, pouring out the non-solidified chocolate liquid, putting the core layer with the length of 8-13mm and the width of 5-8mm into the mold, pouring the residual chocolate liquid into the mold, scraping off the redundant chocolate on the surface, and putting into a refrigerator for freezing for 2h to obtain the sealwort chocolate beans.
(9) And (6) packaging.
Verification example: sensory Scoring
Comparative example 1
The raw material of polygonatum sibiricum in example 1 is changed into rheum officinale essence, and the rest formula, formula parts and preparation method are the same as those in example 1.
Comparative example 2
The raw material of polygonatum kingianum in example 1 is changed into polygonatum cyrtonema, and the rest formula, formula parts and preparation method are the same as those in example 1.
Comparative example 3
The times of steaming the sealwort strips in the example 1 are increased, namely the step (2) is repeated for more times, and the rest formula, the formula parts and the preparation method are the same as the example 1.
Comparative example 4
The time for steaming each time of the polygonatum sibiricum strips in the example 1 is increased to 8h, and the rest of the formula, the formula parts and the preparation method are the same as those in the example 1.
Comparative example 5
The drying time of the sealwort strip 1 in the step (4) in the example 1 is increased from 5h to 10h, and the rest formula, formula parts and preparation method are the same as those in the example 1.
Comparative example 6
The frying steps of the oatmeal and yam slices in the example 1 are deleted, raw oatmeal and yam slices are used, and the rest formula, formula parts and preparation method are the same as those in the example 1.
Comparative example 7
The fried oatmeal in the example 1 is crushed together with yam slices, rhizoma polygonati strips and roses, and the rest formula, the formula parts and the preparation method are the same as those in the example 1.
Comparative example 8
The rose flowers in the example 1 are changed from low-temperature drying at 40 ℃ to drying at 70 ℃, and the rest formula, the formula parts and the preparation method are the same as those in the example 1.
Comparative example 9
The amount of the low-fat natural cocoa powder obtained in step (8) of example 1 was increased to 25 parts, and the remaining formulation, the amount of the formulation and the preparation method were the same as those of example 1.
The sealwort chocolate beans prepared in examples 1-3 and comparative examples 1-9 were subjected to sensory evaluation using a sensory evaluation chart, which specifically includes:
randomly selecting 10 samples, and performing comprehensive evaluation on color, form, taste and mouthfeel by 10 sensory evaluation personnel (4 men and 6 women, randomly selecting and having an average age of 17.5 years), wherein specific scoring standards are shown in table 1, and test results are shown in table 2.
TABLE 1
TABLE 2
As can be seen from Table 2 and accompanying figures 1-5, the scores of the examples are higher than those of the comparative examples, and the results prove that the chocolate bean made of polygonatum odoratum of the invention has crisp outer skin, sweet and soft inner core, fragrant taste and good mouthfeel, and improves the recognition of the trial-eaters. The bases adopted in the comparative examples 1 and 2 are rheum officinale essence and polygonatum cyrtonema which are sweet and crisp without polygonatum cyrtonema, and the polygonatum cyrtonema is small in size, so that the polygonatum cyrtonema is easier to color in the processing process, the sugar content is easier to convert, and the taste is better; in comparative example 3 and comparative example 4, the rhizoma polygonati becomes bitter and the taste is influenced because of too long steaming time or too many steaming times, so that the grade of the rhizoma polygonati in the aspects of taste and flavor is low; the polygonatum sibiricum strips in the comparative example 5 are dried for a long time in the last step, have high water loss, have little influence on the sweet taste of the polygonatum sibiricum strips, but have hard meat quality, tooth-sticking caused by chewing, so the polygonatum sibiricum strips have low grade on the taste; the comparative example 6 adopts raw oatmeal and raw yam tablets, both belong to light-taste foods, and the taste and flavor of the whole product can be seriously influenced after the raw oatmeal and the raw yam tablets are crushed and mixed; comparative example 7 is that rhizoma polygonati strip, oatmeal, yam slices and rose are crushed together, steamed and injected into a mould, the taste of rhizoma polygonati is covered by the taste of chocolate when the method is eaten, and the experience of rhizoma polygonati is not strong; the rose flower dried at 70 ℃ is added in the comparative example 8, the color of the rose flower is light, the fragrance is not strong, and the rose fragrance is light when the rose flower is eaten; comparative example 9 the chocolate liquor viscosity was too high, making the coating difficult, the surface of the product was rough and uneven after cooling, affecting the color and form of the product.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The sealwort chocolate bean is characterized by being prepared from the following raw materials in parts by weight:
40-50 parts of rhizoma polygonati;
8-15 parts of yellow wine;
20-30 parts of oatmeal;
10-15 parts of yam slices;
4-5 parts of rose;
0.3-0.8 part of xylitol powder;
15-20 parts of natural low-fat cocoa powder;
the sealwort chocolate bean is spherical or ellipsoidal and comprises a core layer and a chocolate layer from inside to outside, wherein the core layer is prepared from sealwort strips, oatmeal, yam slices and roses, and the chocolate layer is prepared from xylitol powder and natural low-fat cocoa powder; the preparation process of the polygonatum sibiricum strips comprises the following steps: soaking rhizoma Polygonati, slicing, steaming for three times, and shredding to obtain; the soaking solution is a mixed solution of yellow wine and water, steaming for 4-5h, drying at 40-60 deg.C for 3.5-5.5h; the oatmeal and the yam slices are fried together and then milled into powder; the flos Rosae Rugosae is prepared from fresh flos Rosae Rugosae by drying at low temperature and cutting.
2. The sealwort chocolate bean according to claim 1, which is prepared from the following raw materials in parts by weight:
50 parts of rhizoma polygonati;
8-15 parts of yellow wine;
30 parts of oatmeal;
15 parts of yam slices;
5 parts of rose;
0.5 part of xylitol powder;
17 parts of natural low-fat cocoa powder.
3. The sealwort chocolate bean according to claim 1 or 2, wherein the sealwort chocolate bean is ellipsoidal, with a length of 12-18mm and a width of 8-12mm; the rhizoma Polygonati strips have length of 5-9mm and width of 2-4mm; the core layer has a length of 8-13mm and a width of 5-8mm.
4. The sealwort chocolate bean according to claim 3, wherein the sealwort strip is prepared by the following specific steps: cleaning rhizoma polygonati, soaking in a mixed solution of water and yellow wine, taking out after juice is completely absorbed, and slicing to obtain rhizoma polygonati slices with the thickness of 3-5mm, wherein the rhizoma polygonati: water: the mass ratio of the yellow wine is 40-50:8-15:8-15 parts of; steaming the soaked rhizoma Polygonati slices with water for 4-5 hr, stewing for 0.8-1.2 hr, taking out, and drying at 40-60 deg.C for 4.5-5.5 hr to obtain dried rhizoma Polygonati slices; taking out the steamed juice, concentrating to 1.2-1.8 times of the weight of the dried rhizoma Polygonati slice, mixing with the dried rhizoma Polygonati slice, and drying at 40-60 deg.C for 4.5-5.5 hr after the medicinal juice is completely absorbed; repeating the steaming and drying process once; steaming rhizoma Polygonati slice with water for 4-5 hr, stewing for 0.8-1.2 hr, taking out, drying at 40-60 deg.C for 4.5-5.5 hr, and shredding to obtain dried rhizoma Polygonati strip; taking out the steamed juice, concentrating to 1.2-1.8 times of the weight of the dried rhizoma Polygonati strips, adding the dried rhizoma Polygonati strips, and drying at 40-60 deg.C for 3.5-4.5h to obtain rhizoma Polygonati strips after the medicinal juice is completely absorbed.
5. The sealwort chocolate bean of claim 4, wherein the core layer is prepared by the following steps: mixing rhizoma Polygonati strip, herba Avenae Fatuae and rhizoma Dioscoreae mixed powder and flos Rosae Rugosae, steaming for 5-10min, and cutting into strips to obtain core layer.
6. The sealwort chocolate bean of claim 5, wherein the chocolate layer is prepared by the following steps: concentrating juice obtained after steaming rhizoma Polygonati strip, oat rhizoma Dioscoreae mixed powder and flos Rosae Rugosae to 0.8-1.2 times of core layer weight, adding xylitol powder and natural low-fat cocoa powder according to proportion while hot, mixing well and pulping; and (3) coating the pulp on the surface of the core layer in a mould and forming to obtain the chocolate layer.
7. The sealwort chocolate bean according to claim 1 or 2, wherein the co-frying process of the oatmeal and the yam slices is as follows: putting oatmeal into a frying pan, frying at 140-160 deg.C until there is fragrance, adding yam pieces, pouring out when yam pieces are yellowish, cooling, and pulverizing; the preparation process of the rose comprises the following steps: drying fresh flos Rosae Rugosae at 40-50 deg.C, and cutting.
8. The method for preparing polygonatum chocolate beans according to any one of claims 1 to 7, wherein the method comprises the following steps:
s101: cleaning rhizoma polygonati, soaking in a mixed solution of water and yellow wine, taking out after juice is completely absorbed, and slicing to obtain rhizoma polygonati slices, wherein the rhizoma polygonati: water: the mass ratio of the yellow wine is 40-50:8-15:8-15;
s102: steaming rhizoma Polygonati slice with water for 4-5 hr, stewing for 0.8-1.2 hr, taking out, drying at 40-60 deg.C for 4.5-5.5 hr, selecting yellow and white rhizoma Polygonati slice, and discarding to obtain dried rhizoma Polygonati slice; taking out the steamed juice, concentrating to 1.2-1.8 times of the weight of the dried rhizoma Polygonati slice, mixing with the dried rhizoma Polygonati slice, and drying at 40-60 deg.C for 4.5-5.5 hr after the medicinal juice is completely absorbed; repeating the above process once again;
s103: steaming rhizoma Polygonati slice with water for 4-5 hr, stewing for 0.8-1.2 hr, taking out, drying at 40-60 deg.C for 4.5-5.5 hr, and shredding to obtain dried rhizoma Polygonati strip; taking out the steamed juice, concentrating to 1.2-1.8 times of the weight of the dried rhizoma Polygonati strips, adding the dried rhizoma Polygonati strips, and drying at 40-60 deg.C for 3.5-4.5h to obtain rhizoma Polygonati strips after the medicinal juice is completely absorbed;
s104: parching and pulverizing oatmeal and rhizoma Dioscoreae pieces together to obtain mixed powder, and drying fresh flos Rosae Rugosae at low temperature;
s105: mixing the rhizoma Polygonati strips obtained in step S103, the mixed powder obtained in step S104 and flos Rosae Rugosae, adding water, steaming for 5-10min, taking out, and cutting into strips to obtain core layer;
s106: taking out the steamed juice, concentrating to 0.8-1.2 times of the weight of the core layer, adding xylitol powder and natural low-fat cocoa powder according to a ratio while the juice is hot, and uniformly mixing to prepare pulp; and (3) coating the pulp on the surface of the core layer in a mould, forming and freezing to obtain the polygonatum chocolate bean.
9. The method according to claim 8, wherein in step S101, the slices are sliced to obtain polygonatum sibiricum slices with a thickness of 3-5 mm; in step S103, shredding to obtain rhizoma Polygonati strips with length of 5-9mm and width of 2-4mm; in step S105, cutting into strips to obtain a core layer with the length of 8-13mm and the width of 5-8 mm; in step S106, the sealwort chocolate beans with the length of 12-18mm and the width of 8-12mm are obtained by molding.
10. The preparation method of claim 8, wherein in step S104, the oatmeal is put into a frying pan, and the yam slices are put into the frying pan when the oatmeal is fried at 140-160 ℃ until the oatmeal has aroma, and the yam slices are poured out when the yam slices are yellowish, cooled and crushed; drying fresh flos Rosae Rugosae at 40-50 deg.C, and cutting into pieces to obtain flos Rosae Rugosae.
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