CN116746628A - Preparation method of sucrose-free chocolate - Google Patents
Preparation method of sucrose-free chocolate Download PDFInfo
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- CN116746628A CN116746628A CN202310807122.0A CN202310807122A CN116746628A CN 116746628 A CN116746628 A CN 116746628A CN 202310807122 A CN202310807122 A CN 202310807122A CN 116746628 A CN116746628 A CN 116746628A
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- chocolate
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 218
- 238000002360 preparation method Methods 0.000 title claims description 9
- 239000000843 powder Substances 0.000 claims abstract description 59
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 30
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 30
- 210000000582 semen Anatomy 0.000 claims abstract description 25
- 239000003765 sweetening agent Substances 0.000 claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 claims abstract description 21
- 235000021092 sugar substitutes Nutrition 0.000 claims abstract description 20
- 239000004386 Erythritol Substances 0.000 claims abstract description 10
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 10
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000019414 erythritol Nutrition 0.000 claims abstract description 10
- 229940009714 erythritol Drugs 0.000 claims abstract description 10
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229940013618 stevioside Drugs 0.000 claims abstract description 10
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000019202 steviosides Nutrition 0.000 claims abstract description 10
- 239000000811 xylitol Substances 0.000 claims abstract description 10
- 235000010447 xylitol Nutrition 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 10
- 229960002675 xylitol Drugs 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims description 40
- 238000001816 cooling Methods 0.000 claims description 20
- 235000013325 dietary fiber Nutrition 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 20
- 150000003904 phospholipids Chemical class 0.000 claims description 15
- 239000006188 syrup Substances 0.000 claims description 15
- 235000020357 syrup Nutrition 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 11
- 244000144725 Amygdalus communis Species 0.000 claims description 10
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 10
- 235000020224 almond Nutrition 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 235000012907 honey Nutrition 0.000 claims description 10
- 238000002844 melting Methods 0.000 claims description 10
- 230000008018 melting Effects 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 9
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 229920000294 Resistant starch Polymers 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000787 lecithin Substances 0.000 claims description 5
- 235000010445 lecithin Nutrition 0.000 claims description 5
- 229940067606 lecithin Drugs 0.000 claims description 5
- 238000005259 measurement Methods 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 235000021254 resistant starch Nutrition 0.000 claims description 5
- 238000007790 scraping Methods 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 239000008347 soybean phospholipid Substances 0.000 claims description 5
- 241000219784 Sophora Species 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 22
- 230000008569 process Effects 0.000 abstract description 18
- 241001122767 Theaceae Species 0.000 abstract description 13
- 235000003417 Plumeria rubra f acutifolia Nutrition 0.000 abstract description 11
- 244000040691 Plumeria rubra f. acutifolia Species 0.000 abstract description 11
- 230000036772 blood pressure Effects 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 10
- 230000036541 health Effects 0.000 abstract description 10
- 208000008589 Obesity Diseases 0.000 abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 6
- 229930006000 Sucrose Natural products 0.000 abstract description 6
- 235000020824 obesity Nutrition 0.000 abstract description 6
- 239000005720 sucrose Substances 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 5
- 210000004204 blood vessel Anatomy 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 5
- 235000003599 food sweetener Nutrition 0.000 abstract description 5
- 230000009471 action Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for manufacturing sucrose-free chocolate. In the invention, sucrose is not added into the chocolate, and the sweetener is replaced by one of erythritol, stevioside or xylitol, so that sweet and greasy feeling is reduced in the subsequent use process of the whole chocolate, meanwhile, sugar ingested by people is reduced, the risk of obesity is reduced, and meanwhile, the pericarpium Granati polyphenol and tea polyphenol are added into the chocolate sandwich, so that the chocolate has the effects of delaying aging and reducing cardiovascular attack in the eating process, and the health of the chocolate is improved. Semen cassiae powder, pagodatree flower powder and sugar substitutes are added into the chocolate sandwich, so that the semen cassiae powder and the pagodatree flower powder can be absorbed by a human body in the eating process of the whole chocolate, the chocolate has the effects of reducing blood pressure and protecting blood vessels, and the blood pressure reducing health care performance of the chocolate is improved.
Description
Technical Field
The invention belongs to the technical field of chocolate, and particularly relates to a preparation method of sucrose-free chocolate.
Background
Chocolate is one of leisure food frequently eaten by people, has various brands and various flavors on the market at present, has fine and sweet taste and strong fragrance, can be directly eaten, can be used for making cakes, ice cream and the like, and is very popular with consumers.
However, in the conventional chocolate manufacturing process, more substances such as sucrose are added in the chocolate, so that people can easily cause obesity after eating too much.
Disclosure of Invention
The invention aims at: in order to solve the above-mentioned problems, a method for producing sucrose-free chocolate is provided.
The technical scheme adopted by the invention is as follows: a method of making sucrose-free chocolate, the method of making sucrose-free chocolate comprising the steps of:
firstly, weighing raw materials, namely weighing 1000-1200 parts of pure black chocolate, 50-100 parts of semen cassiae powder, 50-100 parts of locust flower powder, 100-200 parts of skim milk powder, 100-120 parts of dietary fiber, 100-120 parts of phospholipid, 200-300 parts of broken almond particles, 20-40 parts of pericarpium Granati polyphenol, 50-70 parts of tea polyphenol and 30-50 parts of sugar substitute;
s2, firstly, boiling pure black chocolate, placing the black chocolate into a heating stirring kettle, and melting at a high temperature to prepare chocolate primary pulp I;
s3, adding dietary fiber, phospholipid and crushed almond particles into the first chocolate magma prepared in the step S2, melting at a high temperature, and continuously mixing and stirring to prepare a second chocolate magma;
s4, coating a layer of butter on the PC chocolate mould, and demoulding the finished product;
s5, extruding the chocolate magma prepared in the step S4 into a PC chocolate mould, shaking the chocolate in the PC chocolate mould, inverting the PC chocolate mould to enable the superfluous chocolate to flow down along the mould wall, standing for a moment, and scraping the superfluous chocolate left on the PC chocolate mould wall after the chocolate in the mould is solidified;
s6, preparing chocolate filling, namely mixing the weighed semen cassiae powder, the locust flower powder, the defatted milk powder, the pericarpium granati polyphenol, the tea polyphenol and the sugar substitute in the step 1, adding the mixture into a stirring reaction kettle, adding 200-300 parts of locust honey into the stirring reaction kettle, and continuously stirring to obtain mixed filling syrup;
s7, dripping the sandwich syrup prepared in the step S5 into the solidified chocolate shell by using a dropper;
s8, repeating the step S5, squeezing the chocolate in the decorating bag into a PC chocolate mould, and after cooling, forming the honey sandwich chocolate to obtain semi-finished chocolate;
and S9, placing the semi-finished chocolate obtained in the step S8 into a quick freezing chamber, cooling, taking out the chocolate, and collecting and packaging the chocolate to finish the whole preparation process.
In a preferred embodiment, in the step S1, the fineness of the semen Cassiae powder is 100-120 meshes, and the fineness of the sophorae pollen is 80-100 meshes.
In a preferred embodiment, in the step S5, the solidifying point of the chocolate is about 25 ℃, and the time for pouring the chocolate in the mold to reach the solidifying point is short, so that the pouring is fast, and the excess chocolate can be repeatedly heated for use.
In a preferred embodiment, in the step S3, the temperature in the pan is measured by an infrared thermometer, and stirring is continued during the measurement to prevent sticking to the pan.
In a preferred embodiment, in the step S3, the stirring speed is controlled to 900-1000 rmin, and the stirring temperature is controlled to 70-80 ℃.
In a preferred embodiment, in the step S1, the sugar substitute is one of erythritol, stevioside, or xylitol.
In a preferred embodiment, in the step S1, the dietary fiber is prepared by mixing pectin dietary fiber, resistant dextrin and resistant starch in a weight ratio of 1:2:1.
In a preferred embodiment, in step S7, the added filling syrup is 6ml per chocolate shell.
In a preferred embodiment, in the step S9, the cooling temperature is controlled to be 5 degrees celsius, and the cooling time is controlled to be 20 minutes.
In a preferred embodiment, in the step S3, the phospholipid is prepared by mixing lecithin and soybean phospholipid in a weight ratio of 2:1.
In summary, due to the adoption of the technical scheme, the beneficial effects of the invention are as follows:
1. in the invention, sucrose is not added into the chocolate, and the sweetener is replaced by one of erythritol, stevioside or xylitol, so that sweet and greasy feeling is reduced in the subsequent use process of the whole chocolate, meanwhile, sugar ingested by people is reduced, the risk of obesity is reduced, and meanwhile, the pericarpium Granati polyphenol and tea polyphenol are added into the chocolate sandwich, so that the chocolate has the effects of delaying aging and reducing cardiovascular attack in the eating process, and the health of the chocolate is improved.
2. In the invention, the semen cassiae powder, the pagodatree flower powder and the sugar substitute are added into the chocolate sandwich, so that the semen cassiae powder and the pagodatree flower powder can be absorbed by human bodies in the eating process of the whole chocolate, thereby the chocolate has the effects of reducing blood pressure and protecting blood vessels, and the blood pressure reducing health care performance of the chocolate is improved.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described in the following in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Embodiment one:
a method of making sucrose-free chocolate, the method of making sucrose-free chocolate comprising the steps of:
s1, firstly weighing raw materials, namely weighing 1000 parts of pure black chocolate, 50 parts of semen cassiae powder, 50 parts of locust flower powder, 100 parts of skim milk powder, 100 parts of dietary fiber, 100 parts of phospholipid, 200 parts of broken particles of almond, 20 parts of pericarpium Granati polyphenol, 50 parts of tea polyphenol and 30 parts of sugar substitute;
s2, firstly, boiling pure black chocolate, placing the black chocolate into a heating stirring kettle, and melting at a high temperature to prepare chocolate primary pulp I;
s3, adding dietary fiber, phospholipid and crushed almond particles into the first chocolate magma prepared in the step S2, melting at a high temperature, and continuously mixing and stirring to prepare a second chocolate magma;
s4, coating a layer of butter on the PC chocolate mould, and demoulding the finished product;
s5, extruding the chocolate magma prepared in the step S4 into a PC chocolate mould, shaking the chocolate in the PC chocolate mould, inverting the PC chocolate mould to enable the superfluous chocolate to flow down along the mould wall, standing for a moment, and scraping the superfluous chocolate left on the PC chocolate mould wall after the chocolate in the mould is solidified;
s6, preparing chocolate filling, namely mixing the weighed semen cassiae powder, the locust flower powder, the defatted milk powder, the pericarpium granati polyphenol, the tea polyphenol and the sugar substitute in the step 1, adding the mixture into a stirring reaction kettle, adding 200-300 parts of locust honey into the stirring reaction kettle, and continuously stirring to obtain mixed filling syrup;
s7, dripping the sandwich syrup prepared in the step S5 into the solidified chocolate shell by using a dropper;
s8, repeating the step S5, squeezing the chocolate in the decorating bag into a PC chocolate mould, and after cooling, forming the honey sandwich chocolate to obtain semi-finished chocolate;
and S9, placing the semi-finished chocolate obtained in the step S8 into a quick freezing chamber, cooling, taking out the chocolate, and collecting and packaging the chocolate to finish the whole preparation process.
In the step S1, the fineness of the semen cassiae powder is 100-120 meshes, and the fineness of the sophora flower powder is 80-100 meshes.
In the step S5, the solidifying point of the chocolate is about 25 ℃, and the time for the chocolate in the pouring mold to reach the solidifying point is short, so that the pouring is fast, and the redundant chocolate can be repeatedly heated and utilized.
In the step S3, the temperature in the pot is measured by an infrared thermometer, and stirring is kept during the measurement to prevent the pot from being stuck.
In the step S3, the stirring speed is controlled to be 900-1000 rmin, and the stirring temperature is controlled to be 70-80 ℃.
In the step S1, the sugar substitute is one of erythritol, stevioside or xylitol.
In the step S1, the dietary fiber is prepared by mixing pectin dietary fiber, resistant dextrin and resistant starch according to the weight ratio of 1:2:1.
In the step S7, 6ml of sandwich syrup was added dropwise to each chocolate shell.
In the step S9, the cooling temperature is controlled to be 5 degrees celsius, and the cooling time is controlled to be 20 minutes.
In the step S3, the phospholipid is prepared by mixing lecithin and soybean phospholipid according to the weight ratio of 2:1.
In the invention, sucrose is not added into the chocolate, and the sweetener is replaced by one of erythritol, stevioside or xylitol, so that sweet and greasy feeling is reduced in the subsequent use process of the whole chocolate, meanwhile, sugar ingested by people is reduced, the risk of obesity is reduced, and meanwhile, the pericarpium Granati polyphenol and tea polyphenol are added into the chocolate sandwich, so that the chocolate has the effects of delaying aging and reducing cardiovascular attack in the eating process, and the health of the chocolate is improved.
In the invention, the semen cassiae powder, the pagodatree flower powder and the sugar substitute are added into the chocolate sandwich, so that the semen cassiae powder and the pagodatree flower powder can be absorbed by human bodies in the eating process of the whole chocolate, thereby the chocolate has the effects of reducing blood pressure and protecting blood vessels, and the blood pressure reducing health care performance of the chocolate is improved.
Embodiment two:
a method of making sucrose-free chocolate, the method of making sucrose-free chocolate comprising the steps of:
firstly, weighing raw materials, namely, 1200 parts of pure black chocolate, 100 parts of semen cassiae powder, 100 parts of pagodatree flower powder, 200 parts of skim milk powder, 120 parts of dietary fiber, 120 parts of phospholipid, 300 parts of broken particles of almond, 40 parts of pericarpium Granati polyphenol, 70 parts of tea polyphenol and 50 parts of sugar substitute;
s2, firstly, boiling pure black chocolate, placing the black chocolate into a heating stirring kettle, and melting at a high temperature to prepare chocolate primary pulp I;
s3, adding dietary fiber, phospholipid and crushed almond particles into the first chocolate magma prepared in the step S2, melting at a high temperature, and continuously mixing and stirring to prepare a second chocolate magma;
s4, coating a layer of butter on the PC chocolate mould, and demoulding the finished product;
s5, extruding the chocolate magma prepared in the step S4 into a PC chocolate mould, shaking the chocolate in the PC chocolate mould, inverting the PC chocolate mould to enable the superfluous chocolate to flow down along the mould wall, standing for a moment, and scraping the superfluous chocolate left on the PC chocolate mould wall after the chocolate in the mould is solidified;
s6, preparing chocolate filling, namely mixing the weighed semen cassiae powder, the locust flower powder, the defatted milk powder, the pericarpium granati polyphenol, the tea polyphenol and the sugar substitute in the step 1, adding the mixture into a stirring reaction kettle, adding 200-300 parts of locust honey into the stirring reaction kettle, and continuously stirring to obtain mixed filling syrup;
s7, dripping the sandwich syrup prepared in the step S5 into the solidified chocolate shell by using a dropper;
s8, repeating the step S5, squeezing the chocolate in the decorating bag into a PC chocolate mould, and after cooling, forming the honey sandwich chocolate to obtain semi-finished chocolate;
and S9, placing the semi-finished chocolate obtained in the step S8 into a quick freezing chamber, cooling, taking out the chocolate, and collecting and packaging the chocolate to finish the whole preparation process.
In the step S1, the fineness of the semen cassiae powder is 100-120 meshes, and the fineness of the sophora flower powder is 80-100 meshes.
In the step S5, the solidifying point of the chocolate is about 25 ℃, and the time for the chocolate in the pouring mold to reach the solidifying point is short, so that the pouring is fast, and the redundant chocolate can be repeatedly heated and utilized.
In the step S3, the temperature in the pot is measured by an infrared thermometer, and stirring is kept during the measurement to prevent the pot from being stuck.
In the step S3, the stirring speed is controlled to be 900-1000 rmin, and the stirring temperature is controlled to be 70-80 ℃.
In the step S1, the sugar substitute is one of erythritol, stevioside or xylitol.
In the step S1, the dietary fiber is prepared by mixing pectin dietary fiber, resistant dextrin and resistant starch according to the weight ratio of 1:2:1.
In the step S7, 6ml of sandwich syrup was added dropwise to each chocolate shell.
In the step S9, the cooling temperature is controlled to be 5 degrees celsius, and the cooling time is controlled to be 20 minutes.
In the step S3, the phospholipid is prepared by mixing lecithin and soybean phospholipid according to the weight ratio of 2:1.
In the invention, sucrose is not added into the chocolate, and the sweetener is replaced by one of erythritol, stevioside or xylitol, so that sweet and greasy feeling is reduced in the subsequent use process of the whole chocolate, meanwhile, sugar ingested by people is reduced, the risk of obesity is reduced, and meanwhile, the pericarpium Granati polyphenol and tea polyphenol are added into the chocolate sandwich, so that the chocolate has the effects of delaying aging and reducing cardiovascular attack in the eating process, and the health of the chocolate is improved.
In the invention, the semen cassiae powder, the pagodatree flower powder and the sugar substitute are added into the chocolate sandwich, so that the semen cassiae powder and the pagodatree flower powder can be absorbed by human bodies in the eating process of the whole chocolate, thereby the chocolate has the effects of reducing blood pressure and protecting blood vessels, and the blood pressure reducing health care performance of the chocolate is improved.
Embodiment III:
a method of making sucrose-free chocolate, the method of making sucrose-free chocolate comprising the steps of:
s1, firstly weighing raw materials, namely weighing 1100 parts of pure black chocolate, 60 parts of semen cassiae powder, 80 parts of locust flower powder, 150 parts of skim milk powder, 110 parts of dietary fiber, 110 parts of phospholipid, 250 parts of broken particles of almond, 30 parts of pericarpium Granati polyphenol, 60 parts of tea polyphenol and 40 parts of sugar substitute;
s2, firstly, boiling pure black chocolate, placing the black chocolate into a heating stirring kettle, and melting at a high temperature to prepare chocolate primary pulp I;
s3, adding dietary fiber, phospholipid and crushed almond particles into the first chocolate magma prepared in the step S2, melting at a high temperature, and continuously mixing and stirring to prepare a second chocolate magma;
s4, coating a layer of butter on the PC chocolate mould, and demoulding the finished product;
s5, extruding the chocolate magma prepared in the step S4 into a PC chocolate mould, shaking the chocolate in the PC chocolate mould, inverting the PC chocolate mould to enable the superfluous chocolate to flow down along the mould wall, standing for a moment, and scraping the superfluous chocolate left on the PC chocolate mould wall after the chocolate in the mould is solidified;
s6, preparing chocolate filling, namely mixing the weighed semen cassiae powder, the locust flower powder, the defatted milk powder, the pericarpium granati polyphenol, the tea polyphenol and the sugar substitute in the step 1, adding the mixture into a stirring reaction kettle, adding 200-300 parts of locust honey into the stirring reaction kettle, and continuously stirring to obtain mixed filling syrup;
s7, dripping the sandwich syrup prepared in the step S5 into the solidified chocolate shell by using a dropper;
s8, repeating the step S5, squeezing the chocolate in the decorating bag into a PC chocolate mould, and after cooling, forming the honey sandwich chocolate to obtain semi-finished chocolate;
and S9, placing the semi-finished chocolate obtained in the step S8 into a quick freezing chamber, cooling, taking out the chocolate, and collecting and packaging the chocolate to finish the whole preparation process.
In the step S1, the fineness of the semen cassiae powder is 100-120 meshes, and the fineness of the sophora flower powder is 80-100 meshes.
In the step S5, the solidifying point of the chocolate is about 25 ℃, and the time for the chocolate in the pouring mold to reach the solidifying point is short, so that the pouring is fast, and the redundant chocolate can be repeatedly heated and utilized.
In the step S3, the temperature in the pot is measured by an infrared thermometer, and stirring is kept during the measurement to prevent the pot from being stuck.
In the step S3, the stirring speed is controlled to be 900-1000 rmin, and the stirring temperature is controlled to be 70-80 ℃.
In the step S1, the sugar substitute is one of erythritol, stevioside or xylitol.
In the step S1, the dietary fiber is prepared by mixing pectin dietary fiber, resistant dextrin and resistant starch according to the weight ratio of 1:2:1.
In the step S7, 6ml of sandwich syrup was added dropwise to each chocolate shell.
In the step S9, the cooling temperature is controlled to be 5 degrees celsius, and the cooling time is controlled to be 20 minutes.
In the step S3, the phospholipid is prepared by mixing lecithin and soybean phospholipid according to the weight ratio of 2:1.
In the invention, sucrose is not added into the chocolate, and the sweetener is replaced by one of erythritol, stevioside or xylitol, so that sweet and greasy feeling is reduced in the subsequent use process of the whole chocolate, meanwhile, sugar ingested by people is reduced, the risk of obesity is reduced, and meanwhile, the pericarpium Granati polyphenol and tea polyphenol are added into the chocolate sandwich, so that the chocolate has the effects of delaying aging and reducing cardiovascular attack in the eating process, and the health of the chocolate is improved.
In the invention, the semen cassiae powder, the pagodatree flower powder and the sugar substitute are added into the chocolate sandwich, so that the semen cassiae powder and the pagodatree flower powder can be absorbed by human bodies in the eating process of the whole chocolate, thereby the chocolate has the effects of reducing blood pressure and protecting blood vessels, and the blood pressure reducing health care performance of the chocolate is improved.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A method for producing sucrose-free chocolate, characterized by: the preparation method of the sucrose-free chocolate comprises the following steps:
firstly, weighing raw materials, namely weighing 1000-1200 parts of pure black chocolate, 50-100 parts of semen cassiae powder, 50-100 parts of locust flower powder, 100-200 parts of skim milk powder, 100-120 parts of dietary fiber, 100-120 parts of phospholipid, 200-300 parts of broken almond particles, 20-40 parts of pericarpium Granati polyphenol, 50-70 parts of tea polyphenol and 30-50 parts of sugar substitute;
s2, firstly, boiling pure black chocolate, placing the black chocolate into a heating stirring kettle, and melting at a high temperature to prepare chocolate primary pulp I;
s3, adding dietary fiber, phospholipid and crushed almond particles into the first chocolate magma prepared in the step S2, melting at a high temperature, and continuously mixing and stirring to prepare a second chocolate magma;
s4, coating a layer of butter on the PC chocolate mould, and demoulding the finished product;
s5, extruding the chocolate magma prepared in the step S4 into a PC chocolate mould, shaking the chocolate in the PC chocolate mould, inverting the PC chocolate mould to enable the superfluous chocolate to flow down along the mould wall, standing for a moment, and scraping the superfluous chocolate left on the PC chocolate mould wall after the chocolate in the mould is solidified;
s6, preparing chocolate filling, namely mixing the weighed semen cassiae powder, the locust flower powder, the defatted milk powder, the pericarpium granati polyphenol, the tea polyphenol and the sugar substitute in the step 1, adding the mixture into a stirring reaction kettle, adding 200-300 parts of locust honey into the stirring reaction kettle, and continuously stirring to obtain mixed filling syrup;
s7, dripping the sandwich syrup prepared in the step S5 into the solidified chocolate shell by using a dropper;
s8, repeating the step S5, squeezing the chocolate in the decorating bag into a PC chocolate mould, and after cooling, forming the honey sandwich chocolate to obtain semi-finished chocolate;
and S9, placing the semi-finished chocolate obtained in the step S8 into a quick freezing chamber, cooling, taking out the chocolate, and collecting and packaging the chocolate to finish the whole preparation process.
2. A method of making sucrose-free chocolate as in claim 1 wherein: in the step S1, the fineness of the semen cassiae powder is 100-120 meshes, and the fineness of the sophora flower powder is 80-100 meshes.
3. A method of making sucrose-free chocolate as in claim 1 wherein: in the step S5, the solidifying point of the chocolate is about 25 ℃, and the time for the chocolate in the pouring mold to reach the solidifying point is short, so that the pouring is fast, and the redundant chocolate can be repeatedly heated and utilized.
4. A method of making sucrose-free chocolate as in claim 1 wherein: in the step S3, the temperature in the pot is measured by an infrared thermometer, and stirring is kept during the measurement to prevent the pot from being stuck.
5. A method of making sucrose-free chocolate as in claim 1 wherein: in the step S3, the stirring speed is controlled to be 900-1000 rmin, and the stirring temperature is controlled to be 70-80 ℃.
6. A method of making sucrose-free chocolate as in claim 1 wherein: in the step S1, the sugar substitute is one of erythritol, stevioside or xylitol.
7. A method of making sucrose-free chocolate as in claim 1 wherein: in the step S1, the dietary fiber is prepared by mixing pectin dietary fiber, resistant dextrin and resistant starch according to the weight ratio of 1:2:1.
8. A method of making sucrose-free chocolate as in claim 1 wherein: in the step S7, 6ml of sandwich syrup was added dropwise to each chocolate shell.
9. A method of making sucrose-free chocolate as in claim 1 wherein: in the step S9, the cooling temperature is controlled to be 5 degrees celsius, and the cooling time is controlled to be 20 minutes.
10. A method of making sucrose-free chocolate as in claim 1 wherein: in the step S3, the phospholipid is prepared by mixing lecithin and soybean phospholipid according to the weight ratio of 2:1.
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| CN202310807122.0A CN116746628A (en) | 2023-07-04 | 2023-07-04 | Preparation method of sucrose-free chocolate |
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