CN115736069B - Polygonatum sibiricum chocolate bean and preparation method thereof - Google Patents
Polygonatum sibiricum chocolate bean and preparation method thereof Download PDFInfo
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- CN115736069B CN115736069B CN202211302486.5A CN202211302486A CN115736069B CN 115736069 B CN115736069 B CN 115736069B CN 202211302486 A CN202211302486 A CN 202211302486A CN 115736069 B CN115736069 B CN 115736069B
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Classifications
-
- 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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- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a sealwort chocolate bean and a preparation method thereof, and belongs to the technical field of foods. The material is prepared from the following raw materials in parts by weight: 40-50 parts of rhizoma polygonati of chicken head, 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 Polygonatum sibiricum chocolate bean is spherical or ellipsoidal and comprises a core layer and a chocolate layer, wherein the core layer is prepared from Polygonatum sibiricum strips, oatmeal, chinese yam slices and roses, and the chocolate layer is prepared from xylitol powder and natural low-fat cocoa powder; the preparation process of the rhizoma polygonati strip comprises the following steps: soaking rhizoma Polygonati, slicing, steaming and baking for three times, and slicing to obtain the final product; the soaking solution is a mixed solution of yellow wine and water, the steaming time is 4-5h, the drying temperature is 40-60 ℃, and the drying time is 3.5-5.5h; parching oatmeal and rhizoma Dioscoreae, and pulverizing; the flos Rosae Rugosae is obtained by drying fresh flos Rosae Rugosae at low temperature, and cutting.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a polygonatum sibiricum chocolate bean and a preparation method thereof.
Background
With the changing concept, health care and prevention are becoming increasingly appreciated. 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, and invigorating kidney, and can be used for treating premature graying of hair and beard and enhancing immunity. The Ming Yi Bie Ji (miscellaneous records of famous physicians) records that rhizoma Polygonati has the functions of invigorating spleen and replenishing qi, eliminating wind-dampness and relieving five viscera. Long-term administration can reduce weight, prolong life, and avoid hunger. Rhizoma Polygonati is dried rhizome of rhizoma Polygonati Polygonatum sibiricum Red of Liliaceae, also called herba Hedyotidis Diffusae, and rhizoma Zingiberis recens. The surface is yellowish white or gray yellow, is semitransparent, is mainly distributed in Shiyan city and house county and Yunxi county in Hubei, is in Lichuan city, badong county, jiansheng county, hefeng county, laifeng county, ningshi city, tongshan county and the like, and is sweet and crisp in taste after steaming, and is better in food eating experience.
The existing rhizoma Polygonati food in the market comprises nine-steaming and nine-sun rhizoma Polygonati slices, rhizoma Polygonati sesame pills, rhizoma Polygonati paste, rhizoma Polygonati biscuits and the like, and the rhizoma Polygonati slices have bitter taste, green, sticky teeth and poor taste; the polygonatum sesame pill and the polygonatum biscuit are prepared from polygonatum powder, the proportion of the polygonatum is low, and the polygonatum has high sugar content, high viscosity, easy gelatinization after crushing, bitter taste and serious influence on the mouthfeel of the product; the rhizoma polygonati paste is prepared by decocting rhizoma polygonati juice, has bitter taste and is inconvenient to eat.
There is no sealwort chocolate bean food at present. The patent develops a sealwort food, and sealwort in this product is sweet crisp soft glutinous, sweet soft glutinous taste is splendid, does not stick tooth, has added the chinese yam of strengthening the spleen, oat in the food, and the centre parcel rose petal wraps up one deck natural cocoa powder on the surface, and is crisp when eating, and the rose fragrance is strong, not only can be full of abdomen, can also be in the beauty maintenance of nourishing yin while strengthening the spleen, is a convenient to carry and delicious snack food.
Disclosure of Invention
One of the purposes of the invention is to provide a Polygonatum sibiricum chocolate bean, wherein the Polygonatum sibiricum chocolate bean is sweet, crisp, soft and glutinous, has excellent sweet, fragrant and soft taste and is not sticky; the Chinese yam, oat and rose for strengthening the spleen are added, and the surface is wrapped with a layer of natural cocoa powder, so that the food is crisp and rich in rose fragrance when eaten, can not only be full of stomach, but also can nourish yin and strengthen the spleen, and simultaneously maintain beauty and keep young, thereby being a leisure food which is convenient to carry and delicious. The second purpose of the invention is to provide a preparation method of the polygonatum sibiricum chocolate bean. The technical scheme provided by the invention is as follows:
on one hand, the embodiment of the invention provides a sealwort chocolate bean which is prepared from the following raw materials in parts by weight:
40-50 parts of rhizoma polygonati of chicken head;
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 Polygonatum sibiricum 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 strips, oatmeal, rhizoma Dioscoreae slices and flos Rosae Rugosae, and the chocolate layer is prepared from xylitol powder and natural low-fat cocoa powder. The preparation process of the rhizoma polygonati strip comprises the following steps: soaking rhizoma Polygonati, slicing, steaming and baking for three times, and slicing to obtain the final product; the soaking solution is a mixed solution of yellow wine and water, steaming time is 4-5h, drying temperature is 40-60 ℃, and drying time is 3.5-5.5h. Parching oatmeal and Chinese yam slices, pulverizing, and improving fragrance and nutrition. The flos Rosae Rugosae is obtained by drying fresh flos Rosae Rugosae at low temperature, and cutting to obtain pieces for retaining fragrance.
The flos Rosae Rugosae is petal of Rosaceae plant flos Rosae Rugosae, 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 and medicine homologous food, the rose has high medicinal value and nutritive value, contains antioxidant active ingredients such as flavone, polyphenol and the like besides being rich in protein, VC, crude dietary fiber, various trace elements and the like, and has certain effects in resisting thrombosis, resisting cancer, regulating immunity, scavenging free radicals, delaying aging, reducing blood sugar and the like. By combining the roses with the rhizoma polygonati and the Chinese yam, a healthy leisure food can be developed, so that the requirements of people on health are met, and the variety of leisure snacks is enriched.
Wherein the cocoa powder contains various nutrients such as protein, fat, vitamins, trace elements and the like, and also contains various alkaloids with biological activity, and is powder of cocoa beans after being processed by multiple procedures. Research shows that the cocoa powder has the functions of refreshing, striking, invigorating stomach, cleaning oral cavity and the like, and the chemical components contained in the cocoa powder are beneficial to the prevention and treatment of cardiovascular diseases, and in addition, the cocoa powder is easy to generate satiety, can save appetite, and is beneficial to meeting the demand of the consumer market for weight-losing foods.
Wherein, the oatmeal (the action is equal to wheat bran, but the edibility is better than that of wheat bran) and the yam act synergistically, and has the function of strengthening spleen and stomach. Simultaneously, the Chinese yam (steamed) and the rhizoma polygonati have viscosity, so that the oat Chinese yam mixed powder and the rose can be adhered to the surface of the rhizoma polygonati strip, and the preparation of a core layer is facilitated.
Wherein, the xylitol powder not only can be used as a sweetener to improve the taste of the product, but also can be used as an adhesive for use, and can be eaten by diabetics.
In the patent, the rhizoma polygonati with homology of medicine and food is widely used by various means; comprises the following steps of; (1) The rhizoma polygonati is prepared from rhizoma polygonati of chicken head, and has high sugar content, and is sweet and crisp after steaming, and good taste. (2) Yellow wine is adopted to soak the rhizoma polygonati, and the irritation of the rhizoma polygonati is reduced, the sweetness is increased (the significance for bitter cocoa powder is great) and the taste is better through steaming and baking. (3) Excessive steaming is not possible in the process of making the rhizoma polygonati strips, and the rhizoma polygonati can be bitter due to sweetness when steamed for too long time, so that experience is affected; finally, the drying time is controlled in place, the drying time of the rhizoma polygonati strips is too short, the moisture of the rhizoma polygonati strips is large, microorganisms are easy to gather, and the preservation time is short; the rhizoma polygonati strips are too dry and hard, and are chewed to stick teeth, so that the moisture of the rhizoma polygonati strips is controlled to be 15-18%, and the sweet and crisp taste of the rhizoma polygonati is ensured. (4) The oatmeal and the Chinese yam slices are added after being fried, the Chinese yam is light in taste, and the Chinese yam slices and the oatmeal are more fragrant after being fried together, so that the nutritional value is higher. (5) The rose is preserved by drying fresh flowers at low temperature, and has stronger fragrance and better color. (6) The polygonatum chocolate bean uses the polygonatum strips, so that the sweet and crisp taste of the polygonatum can be better kept, the whole polygonatum can be eaten, the polygonatum chocolate bean is chewy, and the experience is better.
Preferably, the polygonatum sibiricum chocolate bean in the embodiment of the invention is prepared from the following raw materials in parts by weight:
50 parts of rhizoma polygonati of chicken head;
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 sibiricum chocolate beans in the embodiment of the invention are ellipsoidal, the size of the Polygonatum sibiricum chocolate beans is 12-18mm long and 8-12mm wide, and the size of the Polygonatum sibiricum chocolate beans can be 15mm long and 10mm wide. The size of rhizoma Polygonati strip is 5-9mm long and 2-4mm wide. The size of the core layer is 8-13mm long and 5-8mm wide.
The preparation process of the rhizoma polygonati strip in the embodiment of the invention comprises the following steps: 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 slices with thickness of 3-5 mm. Wherein, chicken head rhizoma polygonati: water: the mass ratio of the yellow wine is 40-50:8-15:8-15. Steaming the soaked rhizoma Polygonati slices with water for 4-5 hr, stewing for 0.8-1.2 hr (preferably 1 hr), taking out, and drying at 40-60deg.C (preferably 40deg.C) for 4.5-5.5 hr (preferably 5 hr) to obtain dry rhizoma Polygonati slices. Taking out the steamed juice, concentrating to 1.2-1.8 times (specifically 1.5 times) of the weight of the dry rhizoma Polygonati tablet, mixing with the dry rhizoma Polygonati tablet, and drying at 40-60deg.C (preferably 40deg.C) for 4.5-5.5 hr (preferably 5 hr) after the medicinal juice is completely absorbed. The foregoing steaming and drying process was repeated once. Steaming rhizoma Polygonati slices with water for 4-5 hr, stewing for 0.8-1.2 hr (preferably 1 hr), taking out, drying at 40-60deg.C (preferably 40deg.C) for 4.5-5.5 hr (preferably 5 hr), and slicing to obtain dry rhizoma Polygonati strips. Taking out the steamed juice, concentrating to 1.2-1.8 times (specifically 1.5 times) of the weight of the dried rhizoma Polygonati strips, mixing with the dried rhizoma Polygonati strips, and drying at 40-60deg.C (preferably 40deg.C) for 3.5-4.5 hr (preferably 4 hr) to obtain rhizoma Polygonati strips (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 strips, herba Avenae Fatuae and rhizoma Dioscoreae mixed powder and flos Rosae Rugosae, steaming for 5-10min (short time for rhizoma Dioscoreae and herba Avenae Fatuae to steam, and the rhizoma Dioscoreae becomes sticky when absorbing water, and the core layer is tightly adhered, and the water content of rhizoma Polygonati strips is controlled in a proper range to ensure shelf life), and cutting to obtain core layer.
The preparation process of the chocolate layer in the embodiment of the invention comprises the following steps: concentrating juice of steamed rhizoma Polygonati strips, herba Avenae Fatuae and rhizoma Dioscoreae mixed powder and flos Rosae Rugosae to 0.8-1.2 times (specifically 1 time) of weight of core layer, adding xylitol powder and natural low-fat cocoa powder at a certain ratio, mixing, and pulping; coating the slurry 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 Chinese yam slices in the embodiment of the invention comprises the following steps: putting oatmeal into a wok, frying at 140-160deg.C until fragrance is present, adding rhizoma Dioscoreae tablet, pouring out when rhizoma Dioscoreae tablet is yellowish, cooling, and pulverizing. The preparation process of the rose flower comprises the following steps: drying fresh flos Rosae Rugosae at 40-50deg.C, and cutting.
On the other hand, the embodiment of the invention also provides a preparation method of the polygonatum sibiricum chocolate bean, 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 tablet. Wherein, chicken head rhizoma polygonati: water: the mass ratio of the yellow wine is 40-50:8-15:8-15.
S102: steaming rhizoma Polygonati slices with water (the dosage is at least 2 times of that of rhizoma Polygonati), stewing for 4-5 hr, stewing for 0.8-1.2 hr, taking out, drying at 40-60deg.C for 4.5-5.5 hr, and collecting yellow-white rhizoma Polygonati slices (yellow rhizoma Polygonati slices are not discarded, have obvious bitter taste and can obviously affect taste of product) and discarding to obtain dry rhizoma Polygonati slices; taking out the steamed juice, concentrating to 1.2-1.8 times of the weight of the dry rhizoma Polygonati tablet, mixing with the dry rhizoma Polygonati tablet, and drying at 40-60deg.C for 4.5-5.5 hr after the medicinal juice is completely absorbed; the foregoing process is repeated once more. The step realizes the twice steaming and baking of the rhizoma polygonati.
S103: steaming rhizoma Polygonati slices with water for 4-5 hr, stewing for 0.8-1.2 hr, taking out, drying at 38-42deg.C for 4.5-5.5 hr, and shredding to obtain dry rhizoma Polygonati strips; taking out the steamed juice, concentrating to 1.2-1.8 times of the weight of the dried rhizoma Polygonati strips, mixing with the dried rhizoma Polygonati strips, and drying at 40-60deg.C for 3.5-4.5 hr to obtain rhizoma Polygonati strips. The third steaming and baking of the rhizoma polygonati is realized in the step.
S104: parching oatmeal and rhizoma Dioscoreae slices together according to a certain proportion, pulverizing to obtain mixed powder, and drying fresh flos Rosae Rugosae at low temperature.
S105: and (3) uniformly mixing the sealwort strips obtained in the step (103), the mixed powder obtained in the step (104) and the roses, adding water, steaming for 5-10min, taking out, and cutting into strips 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 proportion while the juice is hot, mixing uniformly, and pulping; and wrapping the slurry on the surface of the core layer in a mould, forming, and freezing to obtain the polygonatum sibiricum chocolate bean.
Specifically, in step S101, slicing to obtain rhizoma Polygonati 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 2-4 mm; in step S105, slitting to obtain a core layer with the length of 8-13mm and the width of 5-8 mm; in step S106, the Polygonatum sibiricum chocolate bean with the length of 12-18mm and the width of 8-12mm is obtained by molding.
Specifically, in step S104, the oatmeal is put into a wok, the oatmeal is fried at 140-160 ℃ (specifically 150 ℃) until fragrance exists, the yam slices are put into the wok, and the yam slices are poured out when the yam slices are yellowish, cooled and crushed; drying fresh flos Rosae Rugosae at 40-50deg.C (specifically 40deg.C), and cutting to obtain flos Rosae Rugosae.
Preferably, the preparation method of the polygonatum sibiricum chocolate bean 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 tablet with thickness of 3-5 mm. Wherein, chicken head rhizoma polygonati: water: the mass ratio of the yellow wine is 40-50:8-15:8-15.
S102: steaming rhizoma Polygonati slices with water for 4-5 hr, stewing for 1 hr, taking out, drying at 40deg.C for 5 hr, picking out yellow-white rhizoma Polygonati slices, and discarding to obtain dry rhizoma Polygonati slices; taking out the steamed juice, concentrating to 1.5 times of the weight of the dry rhizoma Polygonati slices, mixing with the dry rhizoma Polygonati slices, and drying at 40deg.C for 5 hr after the medicinal juice is completely absorbed; the foregoing process is repeated once more.
S103: steaming rhizoma Polygonati slices with water for 4-5 hr, stewing for 1 hr, taking out, drying at 40deg.C for 5 hr, and shredding to obtain dried rhizoma Polygonati strips with length of 5-9mm and width of 2-4 mm; taking out the steamed juice, concentrating to 1.5 times of the weight of the dried rhizoma Polygonati strips, mixing with the dried rhizoma Polygonati strips, and drying at 40deg.C for 4 hr after the medicinal juice is completely absorbed.
S104: putting the oatmeal into a frying pan, frying at 150 ℃ until fragrance exists, putting the yam slices according to the proportion, pouring out the yam slices when the yam slices are yellowish, cooling and crushing; drying fresh flos Rosae Rugosae at 40deg.C, and cutting to obtain flos Rosae Rugosae.
S105: and (3) uniformly mixing the sealwort strips obtained in the step (103), the mixed powder obtained in the step (104) and the roses, adding water, steaming for 5-10min, taking out, and cutting the strips to obtain the core layer with the length of 8-13mm and the width of 5-8 mm.
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 a proportion while the juice is hot, and uniformly mixing and pulping; coating the slurry on the surface of the core layer in a mould, forming to obtain elliptic 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 rhizoma polygonati processed by the special process is sweet, crisp, soft and glutinous, has excellent taste and solves the problem of tooth sticking of the rhizoma polygonati.
(2) Rhizoma polygonati, chinese yam, oatmeal and rose, can nourish yin and tonify kidney, regulate spleen and stomach, sooth liver and relieve depression, and tonify good products.
(3) The novel polygonatum sibiricum snack food in the form of polygonatum sibiricum chocolate beans is convenient to eat.
(4) The diabetic can also eat; rhizoma Polygonati can be used for treating diabetes. Dietary fiber in oat can delay the absorption of saccharide, improve the sensitivity of nerve endings to insulin, reduce insulin secretion, and is beneficial to diabetic patients. Xylitol is not cariogenic and has caries preventing effect, 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 alkaloids with various bioactive functions, and can effectively treat heart diseases, diabetes, hypertension, vascular diseases and the like.
(5) Adopts the dao-di medicinal material of the Hubei, namely the rhizoma polygonati, is sweet, crisp, soft and glutinous, and has better mouthfeel.
(6) No preservative is added, and the food is safe.
Drawings
FIG. 1 is a graph comparing scores of examples 1 to 3 and comparative examples 1 to 9 with color items;
FIG. 2 is a graph comparing scores of morphological items of examples 1 to 3 and comparative examples 1 to 9;
FIG. 3 is a graph comparing scores of examples 1-3 and comparative examples 1-9 for flavor items;
FIG. 4 is a graph comparing scores of examples 1 to 3 and comparative examples 1 to 9 for mouthfeel items;
FIG. 5 is a graph showing the score of the total score for examples 1-3 and comparative examples 1-9.
Detailed Description
The present invention will be described in further detail below in order to make the objects, technical solutions and advantages of the present invention more apparent.
Example 1
Embodiment 1 discloses a sealwort chocolate bean and a preparation method thereof, wherein the sealwort chocolate bean comprises the following raw materials in parts by weight: 40 parts of rhizoma polygonati, 20 parts of oatmeal, 10 parts of Chinese 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 cocoa butter content is 8%).
The preparation method of the sealwort chocolate bean comprises the following steps:
(1) Cleaning rhizoma Polygonati, soaking in water (8 parts) and yellow wine, taking out when the juice is completely absorbed, and cutting into 3-5mm thick pieces.
(2) Placing rhizoma Polygonati slices into steamer, adding appropriate amount of water into steamer, steaming for 4-5 hr, stewing for 1 hr, taking out, drying in oven at 40deg.C for 5 hr, picking out yellow white rhizoma Polygonati slices, and discarding to obtain dry rhizoma Polygonati slices; taking out the steamed juice, concentrating to 1.5 times of the weight of the dry rhizoma Polygonati slices, mixing with the dry rhizoma Polygonati slices, and drying in a baking oven at 40deg.C for 5 hr after the medicinal juice is completely absorbed to obtain rhizoma Polygonati slice 1.
(3) And (3) putting the rhizoma polygonati slices 1 into a steamer, and repeating the step (2) to obtain the rhizoma polygonati slices 2.
(4) And (3) placing the rhizoma polygonati slices 2 into a steamer, steaming for 4-5 hours, stewing for 1 hour, taking out, and drying in a baking oven at 40 ℃ for 5 hours to obtain 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 rhizoma polygonati strip 1, mixing the rhizoma polygonati strip 1, and drying in a baking oven at 40 ℃ for 4 hours after the medicine juice is completely absorbed to obtain the rhizoma polygonati strip 2.
(5) Putting oatmeal into a wok, frying at 150 ℃ until fragrance exists, putting yam slices, pouring out the yam slices when the yam slices are yellowish, cooling, crushing the yam slices and the oatmeal into fine powder to obtain oat yam mixed powder, and spreading the oat yam mixed powder in a stainless steel food tray.
(6) Placing flos Rosae Rugosae, rhizoma Polygonati strips 2 and herba Avenae Fatuae and rhizoma Dioscoreae mixed powder into a stainless steel food tray, and 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 solution 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 (cocoa butter content is 8%) while the steaming solution is hot, stirring uniformly, pouring into an elliptical mold with the length of 1.5cm and the width of 1cm, standing for 30min, pouring the non-solidified chocolate solution out, putting the core layer with the length of 8-13mm and the width of 5-8mm into the mold, pouring the rest chocolate solution into the mold, scraping off superfluous chocolate on the surface, and putting into a refrigerator freezer for freezing for 2h to obtain the polygonatum chocolate bean.
(9) And (5) packaging.
Example 2
Embodiment 2 discloses a sealwort chocolate bean and a preparation method thereof, wherein the sealwort chocolate bean comprises the following raw materials in parts by weight: 50 parts of rhizoma polygonati, 30 parts of oatmeal, 15 parts of Chinese 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 cocoa butter content is 8%).
The preparation method of the sealwort chocolate bean comprises the following steps:
(1) Cleaning rhizoma Polygonati, soaking in water (15 parts) and yellow wine, taking out when the juice is completely absorbed, and cutting into 3-5mm thick pieces.
(2) Placing rhizoma Polygonati slices into steamer, adding appropriate amount of water into steamer, steaming for 4-5 hr, stewing for 1 hr, taking out, drying in oven at 40deg.C for 5 hr, picking out yellow white rhizoma Polygonati slices, and discarding to obtain dry rhizoma Polygonati slices; taking out the steamed juice, concentrating to 1.5 times of the weight of the dry rhizoma Polygonati slices, mixing with the dry rhizoma Polygonati slices, and drying in a baking oven at 40deg.C for 5 hr after the medicinal juice is completely absorbed to obtain rhizoma Polygonati slice 1.
(3) And (3) putting the rhizoma polygonati slices 1 into a steamer, and repeating the step (2) to obtain the rhizoma polygonati slices 2.
(4) And (3) placing the rhizoma polygonati slices 2 into a steamer, steaming for 4-5 hours, stewing for 1 hour, taking out, and drying in a baking oven at 40 ℃ for 5 hours to obtain 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 rhizoma polygonati strips, mixing the rhizoma polygonati strips 1, and drying in a baking oven at 40 ℃ for 4 hours after the medicine juice is completely absorbed to obtain the rhizoma polygonati strips 2.
(5) Putting oatmeal into a wok, frying at 150 ℃ until fragrance exists, putting yam slices, pouring out the yam slices when the yam slices are yellowish, cooling, crushing the yam slices and the oatmeal into fine powder to obtain oat yam mixed powder, and spreading the oat yam mixed powder in a stainless steel food tray.
(6) Placing flos Rosae Rugosae, rhizoma Polygonati strips 2 and herba Avenae Fatuae and rhizoma Dioscoreae mixed powder into a stainless steel food tray, and 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 solution to 1 time of the mass 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 solution is hot, stirring uniformly, pouring into an elliptical mold with the length of 1.5cm and the width of 1cm, standing for 30min, pouring the non-solidified chocolate solution out, putting the core layer with the length of 8-13mm and the width of 5-8mm into the mold, pouring the rest chocolate solution into the mold, scraping off superfluous chocolate on the surface, and putting into a refrigerator freezer for freezing for 2h to obtain the polygonatum chocolate bean.
(9) And (5) packaging.
Example 3
Embodiment 3 discloses a sealwort chocolate bean and a preparation method thereof, wherein the sealwort 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 cocoa butter content is 8%).
The preparation method of the sealwort chocolate bean comprises the following steps:
(1) Cleaning rhizoma Polygonati, soaking in appropriate amount of water (10 parts) and yellow wine, taking out when the juice is completely absorbed, and cutting into 3-5mm thick pieces.
(2) Placing rhizoma Polygonati slices into steamer, adding appropriate amount of water into steamer, steaming for 4-5 hr, stewing for 1 hr, taking out, drying in oven at 40deg.C for 5 hr, picking out yellow white rhizoma Polygonati slices, and discarding to obtain dry rhizoma Polygonati slices; taking out the steamed juice, concentrating to 1.5 times of the weight of the dry rhizoma Polygonati slices, mixing with the dry rhizoma Polygonati slices, and drying in a baking oven at 40deg.C for 5 hr after the medicinal juice is completely absorbed to obtain rhizoma Polygonati slice 1.
(3) And (3) putting the rhizoma polygonati slices 1 into a steamer, and repeating the step (2) to obtain the rhizoma polygonati slices 2.
(4) And (3) placing the rhizoma polygonati slices 2 into a steamer, steaming for 4-5 hours, stewing for 1 hour, taking out, and drying in a baking oven at 40 ℃ for 5 hours to obtain 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 rhizoma Polygonati strips, mixing with the rhizoma Polygonati strips 1, and drying in a baking oven at 40deg.C for 3.5 hr after the medicinal juice is completely absorbed to obtain rhizoma Polygonati strips 2.
(5) Putting oatmeal into a wok, frying at 150 ℃ until fragrance exists, putting yam slices, pouring out the yam slices when the yam slices are yellowish, cooling, crushing the yam slices and the oatmeal into fine powder to obtain oat yam mixed powder, and spreading the oat yam mixed powder in a stainless steel food tray.
(6) Placing flos Rosae Rugosae, rhizoma Polygonati strips 2 and herba Avenae Fatuae and rhizoma Dioscoreae mixed powder into a stainless steel food tray, and 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 solution to 1 time of the mass 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 solution is hot, stirring uniformly, pouring into an elliptical mold with the length of 1.5cm and the width of 1cm, standing for 30min, pouring the non-solidified chocolate solution out, putting the core layer with the length of 8-13mm and the width of 5-8mm into the mold, pouring the rest chocolate solution into the mold, scraping off superfluous chocolate on the surface, and putting into a refrigerator freezer for freezing for 2h to obtain the polygonatum chocolate bean.
(9) And (5) packaging.
Verification example: sensory scoring
Comparative example 1
The raw material of the rhizoma polygonati of the chicken head in the embodiment 1 is changed into rhizoma polygonati, and the other formulas, the formula parts and the preparation method are the same as those in the embodiment 1.
Comparative example 2
The raw material of the rhizoma polygonati of the chicken head in the embodiment 1 is changed into the rhizoma polygonati of the multiple flowers, and the other formulas, the formula parts and the preparation method are the same as those in the embodiment 1.
Comparative example 3
The number of times of steaming the rhizoma Polygonati strips in example 1 was increased, i.e., step (2) was repeated once more, and the remaining formulation, formulation amount and preparation method were the same as those in example 1.
Comparative example 4
The time for steaming the rhizoma Polygonati strips in example 1 was increased to 8 hours, and the other formulation, formulation amount and preparation method were the same as those in example 1.
Comparative example 5
The drying time of the rhizoma Polygonati strips 1 in step (4) of example 1 was increased from 5 hours to 10 hours, and the other formulation, formulation amount and preparation method were the same as those of example 1.
Comparative example 6
The steps of frying the oatmeal and the yam pieces in example 1 were omitted, and the raw oatmeal and the yam pieces were used, and the other formulas, the amounts of the formulas, and the preparation methods were the same as in example 1.
Comparative example 7
The fried oatmeal of example 1 was crushed together with yam flakes, sealwort strips and roses, and the rest of the formulation, formulation parts and preparation method were the same as in example 1.
Comparative example 8
The rose in example 1 was dried at a low temperature of 40℃to 70℃and the other formulation, formulation parts and preparation method were the same as in example 1.
Comparative example 9
The amount of the low-fat natural cocoa powder of step (8) of example 1 was increased to 25 parts, and the remaining formulation, formulation parts and preparation method were the same as those of example 1.
The Polygonatum sibiricum chocolate beans prepared in examples 1-3 and comparative examples 1-9 were subjected to sensory evaluation using a sensory evaluation table, specifically as follows:
10 samples were randomly selected and comprehensively evaluated by 10 sensory evaluation staff (male 4, female 6, randomly selected, average age 17.5 years) in terms of color, form, taste and mouthfeel, etc., specific scoring criteria 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 figures 1-5, the scores of the examples are higher than those of the comparative examples, and the chocolate prepared by the rhizoma polygonati of the invention has crisp outer skin, sweet, crisp and soft inner core, fragrant smell, good taste and improved acceptance of the person who tries to eat. The basic sources adopted in the comparative example 1 and the comparative example 2 are large rhizoma polygonati and multi-flower rhizoma polygonati, and the large rhizoma polygonati and the multi-flower rhizoma polygonati are not sweet and crisp, the small rhizoma polygonati is easy to color in the processing process, the sugar is easy to convert, and the taste is better; in the comparative examples 3 and 4, the sealwort is bitter and the taste is affected because the steaming time is too long or the steaming times are too many, so the grading of the sealwort in terms of taste and flavor is low; the rhizoma polygonati strips in comparative example 5 have longer drying time in the final drying step, have larger water loss, have little influence on the sweet taste of the rhizoma polygonati strips, but can make the meat quality harder, chew Fei Yali and stick teeth, so the taste is lower; comparative example 6 adopts raw oatmeal and raw Chinese yam slices, which are both tasteless foods, and the taste and flavor of the whole product can be seriously affected after crushing and mixing; comparative example 7 is a method in which rhizoma Polygonati strips, oatmeal, rhizoma Dioscoreae slices, and flos Rosae Rugosae are crushed together, steamed, and poured into a mold, wherein the taste of rhizoma Polygonati is covered by chocolate taste when the product is eaten, and the experience of rhizoma Polygonati is not strong; the rose obtained by drying at 70 ℃ is added in comparative example 8, the color of the rose is lighter, the fragrance is not intense, and the rose fragrance is lighter when the rose is eaten; comparative example 9 because the cocoa powder is too heavy in proportion, the whole product is bitter, the taste and flavor are affected, the viscosity of the chocolate liquor is too high, coating is difficult, the surface of the cooled product is rough, and the color and shape of the product are affected.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the invention are intended to be included within the scope of the invention.
Claims (3)
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 of chicken head;
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 Polygonatum sibiricum 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 Polygonatum sibiricum Red strips, oatmeal, chinese yam slices and roses, and the chocolate layer is prepared from xylitol powder and natural low-fat cocoa powder;
The preparation method comprises the following steps:
s101: cleaning rhizoma polygonati of chicken head, soaking in a mixed solution of water and yellow wine, taking out the juice after the juice is completely absorbed, and slicing to obtain rhizoma polygonati slices, wherein the rhizoma polygonati of chicken head is prepared by the steps of: water: the mass ratio of the yellow wine is 40-50:8-15:8-15;
s102: steaming rhizoma Polygonati slices with water for 4-5 hr, stewing for 0.8-1.2 hr, taking out, drying at 40-60deg.C for 4.5-5.5 hr, picking out yellow-white rhizoma Polygonati slices, and discarding to obtain dry rhizoma Polygonati slices; taking out the steamed juice, concentrating to 1.2-1.8 times of the weight of the dry rhizoma Polygonati tablet, mixing with the dry rhizoma Polygonati tablet, and drying at 40-60deg.C for 4.5-5.5 hr after the medicinal juice is completely absorbed; repeating the step once more;
S103: steaming rhizoma Polygonati slices with water for 4-5 hr, stewing for 0.8-1.2 hr, taking out, drying at 40-60deg.C for 4.5-5.5 hr, and shredding to obtain dried rhizoma Polygonati strips; taking out the steamed juice, concentrating to 1.2-1.8 times of the weight of the dried rhizoma Polygonati strips, mixing with the dried rhizoma Polygonati strips, and drying at 40-60deg.C for 3.5-4.5 hr to obtain rhizoma Polygonati strips;
S104: parching oatmeal and rhizoma Dioscoreae slices together according to a certain proportion, pulverizing to obtain mixed powder, and drying fresh flos Rosae Rugosae at low temperature; the common parching process of the oatmeal and the Chinese yam slices comprises the following steps: putting oatmeal into a wok, frying at 140-160deg.C until fragrance is present, putting into rhizoma Dioscoreae tablet, pouring out when rhizoma Dioscoreae tablet is yellowish, cooling, and pulverizing; the preparation process of the rose flower comprises the following steps: drying fresh flos Rosae Rugosae at 40-50deg.C, and cutting into pieces;
S105: uniformly mixing the rhizoma polygonati strips obtained in the step S103, the mixed powder obtained in the step S104 and the roses, adding water, steaming for 5-10min, taking out, and cutting into strips to obtain a 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 proportion while the juice is hot, mixing uniformly, and pulping; and wrapping the slurry on the surface of the core layer in a mould, forming, and freezing to obtain the polygonatum sibiricum chocolate bean.
2. The sealwort chocolate bean of claim 1, wherein the chocolate bean is prepared from the following raw materials in parts by weight:
50 parts of rhizoma polygonati of chicken head;
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 in size of 12-18mm long and 8-12mm wide; the size of the rhizoma polygonati strip is 5-9mm long and 2-4mm wide; the size of the core layer is 8-13mm long and 5-8mm wide.
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