CN1158934C - Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate - Google Patents
Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate Download PDFInfo
- Publication number
- CN1158934C CN1158934C CNB021164320A CN02116432A CN1158934C CN 1158934 C CN1158934 C CN 1158934C CN B021164320 A CNB021164320 A CN B021164320A CN 02116432 A CN02116432 A CN 02116432A CN 1158934 C CN1158934 C CN 1158934C
- Authority
- CN
- China
- Prior art keywords
- raw material
- temperature
- chocolate
- slurries
- carry out
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The present invention relates to freeze-drying preserved fruit/vegetable chocolate with multiple tastes, and a preparation method thereof. The preparation method comprises the following steps: selecting, cleaning and pulping fresh fruit/vegetables into solution; protecting the color; quickly freezing; drying by dehydration; processing raw materials into powdery raw materials; adding chocolate solution, stirring and mixing; pouring the mixed raw materials into a mould; freezing again; packaging for moisture protection. The present invention has the advantages that the product not only maintains nutritive-value components of the fresh fruit/vegetables, but also has various tastes, high vitamin and high plant fiber components, the product has long storage time, is convenient to carry, and does not contain preservative and pigment, various colors of the product depends on the natural colors of the fruit/vegetable raw materials, the product overcomes the defects that chocolate food, butter food and cheese food have specific mouth feel and high sweetness and are not suitable for eating much, and the product eaten for a long time can beautify the skins and promote health of human bodies, and can become breakfast and leisure food popular among people.
Description
Invention field
The present invention relates to the preparation method of a kind of food, particularly a kind of freeze dried and antistaled multi-taste fruit/vegetable chocolate.
Background technology
As everyone knows, fruit is the very high food of nutritive value.But the freshness date of fresh fruit is shorter, in general, can store 1～3 month at most at low temperatures.Carry nor be beneficial to, so can not satisfy the demand of people leisure food.Some tinned fruits contain anticorrisive agent, pigment mostly.
In addition, by the food of chocolate, butter, cheese-making, its mouthfeel sugariness is higher, should not eat more.Otherwise, not only can be to the people healthy unfavorable, but also the people is got fat.
Technology contents
The objective of the invention is to overcome the deficiency in the background technology and the preparation methods of a kind of freeze dried and antistaled multi-taste fruit chocolate/vegetables is provided, this product is a kind ofly to be of high nutritive value, to have various natural colours and do not contain anticorrisive agent and pigment, breakfast and leisure food.
Technical scheme of the present invention is:
A kind of preparation method of freeze dried and antistaled multi-taste fruit/vegetable chocolate is characterized in that: it comprises:
A, selected with cleaning behind fresh fruit/vegetables, process, and pull an oar into slurries;
B, add maltose 10～30%, VC0.1～0.5% solution again and protect look and handle;
C, quick-frozen are handled: quick freezing temperature is :-28～-38 ℃;
D, dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 12～28 hours;
E, again raw material is processed into powdery;
F, add chocolate slurries then, and mix;
G, with casting machine mixed material is injected the mould of various moulding;
H, carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes;
I, carry out damp-prrof packing: product is encapsulated with food-packaging bag, or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Wherein, described fruit raw material at least can be by following a kind of raw material, and it comprises: apple, pineapple, strawberry, jujube, mango, Kiwi berry, grape, Malus spectabilis, Chinese pear-leaved crabapple, cherry, peach, banana, lichee, Pi handle, hawthorn, durian, apricot, watermelon, "Hami" melon, muskmelon.
Described vegetable raw-material can be selected following a kind of raw material for use, and it comprises: wax gourd, carrot, tomato, Chinese yam, radish, celery, pachyrhizus, purple wild cabbage.
Wherein, described drying means can adopt the method for common drying, vacuum drying or vacuum freezedrying.
According to actual needs, can select different fruit/vegetable raw material true qualities for use and carry out the allotment of color.For example, redness: can select strawberry or tomato for use; Yellow can be selected pineapple for use; Green: as can to select Kiwi berry or celery for use; Coffee color or black: can select chocolate for use, to form various pattern.
The invention has the advantages that:
1, the present invention has not only kept the nutritive value composition of fresh fruit, but also has various tastes, homovitamin, high string composition, and the storage time is long, easy to carry;
2, the shades of colour of this product depends on the natural colour of fruit raw material itself, can form various colourful patterns, does not contain anticorrisive agent and pigment;
3, the present invention's deficiency of also having overcome chocolate, butter, the distinctive mouthfeel sugariness of cheese food height, should not having eaten more has also changed the situation of inedibility chocolate during the broiling summer simultaneously;
4, eat this product for a long time, can promote the health of beautifying skin and human body;
5, this product can become breakfast and the leisure food that people like.
Most preferred embodiment
Embodiment 1:
The strawberry chocolate:
Selected with cleaning behind the fresh strawberry, process, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 14～16 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag, or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 2:
The Kiwi berry chocolate:
Clean, process after the fresh Kiwi berry of selected usefulness, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 15～18 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag, or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 3:
The pineapple chocolate:
Selected with cleaning after the fresh pineapple, process, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 14～16 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag, or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 4:
The mango chocolate:
Clean, process after the fresh mango of selected usefulness, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 15～18 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 5:
The "Hami" melon chocolate:
Clean, process after the fresh "Hami" melon of selected usefulness, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 14～16 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 6:
The peach chocolate:
The laggard row of the fresh peach of selected usefulness cleans, processing, and pulls an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 15～18 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 7:
Purple wild cabbage chocolate:
Clean, process behind the new light violet wild cabbage of selected usefulness, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 16～18 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 8:
The tomato chocolate:
Selected with cleaning after the fresh tomato, process, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 12～18 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 9:
The celery chocolate:
Clean, process behind the fresh celery of selected usefulness, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: the temperature of the general heating plate of 0.8～1.2mmHg is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 12～16 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 10:
The carrot chocolate:
Selected with cleaning behind the fresh carrot, process, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 16～17 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Claims (16)
1, a kind of preparation method of freeze dried and antistaled multi-taste fruit/vegetable chocolate, it is characterized in that: it comprises:
A, selected with cleaning behind fresh fruit/vegetables, process, and pull an oar into slurries;
B, add maltose 10～30%, VC0.1～0.5% solution again and protect look and handle;
C, quick-frozen are handled: quick freezing temperature is :-28～-38 ℃;
D, dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 12～28 hours;
E, again raw material is processed into powdery;
F, add chocolate slurries then, and mix;
G, with casting machine mixed material is injected the mould of various moulding;
H, carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes.
2, the preparation method of freeze dried and antistaled multi-taste fruit/vegetable chocolate according to claim 1 is characterized in that: described fruit raw material is selected from least a of following raw materials according: apple, pineapple, strawberry, jujube, mango, Kiwi berry, grape, Malus spectabilis, Chinese pear-leaved crabapple, cherry, peach, banana, lichee, Pi handle, hawthorn, durian, apricot, watermelon, "Hami" melon, muskmelon.
3, the preparation method of freeze dried and antistaled multi-taste fruit/vegetable chocolate according to claim 1, it is characterized in that: described vegetable raw-material can be selected following a kind of raw material for use, and it comprises: wax gourd, carrot, tomato, Chinese yam, radish, celery, pachyrhizus, purple wild cabbage.
4, the preparation method of freeze dried and antistaled multi-taste fruit/vegetable chocolate according to claim 1 is characterized in that: described drying means can replace vacuum freezedrying with common drying or vacuum drying.
5, the preparation method of freeze dried and antistaled multi-taste fruit/vegetable chocolate according to claim 1 is characterized in that: according to actual needs, can select different fruit/vegetable raw material true qualities for use and carry out the allotment of color, redness: can select strawberry or tomato for use; Yellow can be selected pineapple or pachyrhizus for use; Green: as can to select Kiwi berry or celery for use; Coffee color or black: can select chocolate for use, to form various pattern.
6, the preparation method of freeze dried and antistaled multi-taste fruit/vegetable chocolate according to claim 1 is characterized in that: the best freeze-drying time that dehydrates is: 14～22 hours.
7, a kind of preparation method of strawberry chocolate is characterized in that: selected with cleaning behind the fresh strawberry, process, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 14～16 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes.
8, a kind of preparation method of Kiwi berry chocolate is characterized in that: clean, process after the fresh Kiwi berry of selected usefulness, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 15～18 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes.
9, a kind of preparation method of pineapple chocolate is characterized in that: selected with cleaning after the fresh pineapple, process, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 14～16 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes.
10, a kind of preparation method of mango chocolate is characterized in that: clean, process after the fresh mango of selected usefulness, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 15～18 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes.
11, a kind of preparation method of "Hami" melon chocolate is characterized in that: clean, process after the fresh "Hami" melon of selected usefulness, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 14～16 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes.
12, a kind of preparation method of peach chocolate is characterized in that: the laggard row of the fresh peach of selected usefulness cleans, processing, and pulls an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 15～18 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes.
13, a kind of preparation method of purple wild cabbage freeze-drying chocolate is characterized in that: clean, process behind the new light violet wild cabbage of selected usefulness, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 16～18 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
14, a kind of preparation method of tomato chocolate is characterized in that: selected with cleaning after the fresh tomato, process, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 12～18 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
15, a kind of preparation method of celery chocolate is characterized in that: clean, process after selecting fresh celery for use, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 12～16 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
16, a kind of preparation method of carrot chocolate is characterized in that: selected with cleaning behind the fresh carrot, process, and pull an oar into slurries; Adding maltose 10～30%, VC0.1～0.5% solution again protects look and handles; Quick-frozen is handled: quick freezing temperature is :-28～-38 ℃; Dehydrate: raw material through after the pre-treatment, is sent in the drying machine and dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8～1.2mmHg; The temperature of general heating plate is: 100～50 ℃, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 16～17 hours; Again raw material is processed into powdery; Add chocolate slurries then, and mix; Mixed material is injected the mould of various moulding with casting machine; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; Carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021164320A CN1158934C (en) | 2002-04-04 | 2002-04-04 | Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021164320A CN1158934C (en) | 2002-04-04 | 2002-04-04 | Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1376398A CN1376398A (en) | 2002-10-30 |
| CN1158934C true CN1158934C (en) | 2004-07-28 |
Family
ID=4744103
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021164320A Expired - Fee Related CN1158934C (en) | 2002-04-04 | 2002-04-04 | Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1158934C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595961B (en) * | 2009-06-17 | 2011-11-23 | 荆州市新力大风车食品有限公司 | Chocolate fruit-vegetable-fiber food |
| CN102907632A (en) * | 2011-10-24 | 2013-02-06 | 北京美味珍科技有限公司 | Preparation method of fruit and vegetable freeze-dried fresh food for infants |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4735657B2 (en) * | 2008-04-11 | 2011-07-27 | ユーハ味覚糖株式会社 | Fruit-containing hard candy and method for producing the same |
| CN101611851B (en) * | 2009-06-19 | 2012-02-01 | 莱阳鲁花食品有限公司 | Fruit pulp stick and dry-making processing technology thereof |
| CN103271201A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Low-energy dietary fiber chocolate sugar and preparation method thereof |
| CN103444966A (en) * | 2013-09-24 | 2013-12-18 | 上海海融食品工业有限公司 | Production process of chocolate decoration piece of geometric figure shape |
| CN104068436B (en) * | 2014-06-04 | 2016-05-25 | 江学忠 | A kind of production technology of the chestnut drink that ferments |
| CN104186878A (en) * | 2014-08-14 | 2014-12-10 | 福建省麦德好食品工业有限公司 | Fruit-vegetable chocolate and preparation method thereof |
| CN105053431A (en) * | 2015-09-07 | 2015-11-18 | 福建省麦德好食品工业有限公司 | Flower-flavored coconut loop chocolate and preparation method thereof |
| CN105595157A (en) * | 2016-01-13 | 2016-05-25 | 广德原野水果种植家庭农场 | Color fixative for cherries |
| CN106212641A (en) * | 2016-07-28 | 2016-12-14 | 钟磊 | A kind of processing method of dried mango |
| CN106615507A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Jackfruit and purple sweet potato chocolate and preparation method thereof |
| CN108813061A (en) * | 2018-05-17 | 2018-11-16 | 焦作荣利达食品有限公司 | A kind of pure rouge fragrance of a flower chocolate crumb and preparation method thereof |
| CN111838379A (en) * | 2020-08-20 | 2020-10-30 | 江苏派乐滋食品有限公司 | Strawberry-shaped chocolate product and preparation method thereof |
-
2002
- 2002-04-04 CN CNB021164320A patent/CN1158934C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595961B (en) * | 2009-06-17 | 2011-11-23 | 荆州市新力大风车食品有限公司 | Chocolate fruit-vegetable-fiber food |
| CN102907632A (en) * | 2011-10-24 | 2013-02-06 | 北京美味珍科技有限公司 | Preparation method of fruit and vegetable freeze-dried fresh food for infants |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1376398A (en) | 2002-10-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1158934C (en) | Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate | |
| CN1270627C (en) | Freeze dried and antistaled multi-taste fruit and its preparing process | |
| CN101142935B (en) | Sulfurless preserved fruit confect and its producing method | |
| EP1856981B1 (en) | Method of obtaining avocado powder | |
| CN1912245A (en) | Preparation methodof edible package paper | |
| CN103141919A (en) | Vacuum freeze drying production method of nuts and nut product | |
| Fathima et al. | Microwave drying of selected greens and their sensory characteristics | |
| CN1836561A (en) | Vacuum freezed dried white turnip sauce | |
| CN1857087A (en) | Processing method for betel | |
| CN102165970A (en) | Method for processing dehydrated garlic flakes | |
| CN1895086A (en) | Production of sweeled apple crisp by microwave-pressure differential process | |
| US20110091616A1 (en) | Methods for obtaining preservative-free stable avocado pulp powders and products compacted from same | |
| CN101057682A (en) | Processing method for blood curd | |
| CN100351365C (en) | Colour wine preparing method | |
| CN2533674Y (en) | Multi-taste freeze-drying fresh-keeping fruits/vegetables structure | |
| CN1602700A (en) | Method for preparing dehydrated fresh keeping burdock root and its products | |
| CN102894307A (en) | Preparation method of low-salt white dried turnip pickle | |
| CN111387277B (en) | Preservation method for prolonging storage period of lonicera caerulea fruits and application of preservation method | |
| CN108041560A (en) | A kind of processing method of lindera glauca sauce | |
| CN1586227A (en) | Dehydrating and freshness preserving method for lichee and longan and product produced by said method | |
| CN110839841A (en) | Dried persimmon and cold chain treatment method thereof | |
| CN1047504C (en) | Method of producing frozen blanched green agricultural product and apparatus therefor | |
| CN1547951A (en) | Serial dewatered razor clam food products and their processing method | |
| CN1144631A (en) | Preparation method of solid food soup material | |
| CN1358459A (en) | Dry product preparation from frozen skirt strip vegetable |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| C10 | Entry into substantive examination | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20040728 Termination date: 20150404 |
|
| EXPY | Termination of patent right or utility model |