Method of preparing fresh fruit chocolate

A chocolate and fruit technology, applied in the fields of food science, cocoa, application, etc., can solve the problems of a single edible form of chocolate and few chocolates, and achieve the effect of good visual effect of appearance, improvement of edible grade, and protection of appearance.

Inactive Publication Date: 2008-01-23
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chocolate has been eaten in a single form for many years. Except for chocolate pieces, c

Method used

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  • Method of preparing fresh fruit chocolate

Examples

Experimental program
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Effect test

Embodiment 1

[0014] 1) Remove the stalks of fresh strawberries, rinse them with clean water for 10-20 minutes, drain and air-drain to remove the surface moisture, place them on a stainless steel plate, freeze them quickly at -40°C until the center temperature is lower than -18°C, and then place them in In the Virtis-12L (imported from the United States) vacuum drying chamber, first vacuumize at -28°C to dehydrate to a moisture content of 30%, then dehydrate at -15°C for 10 hours, and then heat up to 15°C to dehydrate to a moisture content of 3%. strawberry.

[0015] 2) After melting the chocolate pieces at 45°C, pour them into a PE plastic sheet model with a thickness of 0.01mm. The PE plastic sheet model has strawberry pattern lines, and after cooling, it becomes a molded chocolate;

[0016] 3) Dip a little chocolate syrup on the bottom of the dehydrated strawberries, then take two pieces of shaped chocolate and inlay them on both sides, the lower part is combined with the chocolate syrup...

example 2

[0019] Take fresh red bayberry, clean it completely without trace, put it in a stainless steel mesh basket, soak it in an aqueous solution containing 130-150ppm sodium hypochlorite, for 2 minutes each time, repeat 2-3 times, then rinse it with clean water for 10-20 minutes, take it out Drain the water, air shower to remove the surface moisture, low temperature dehydration and mosaic molding chocolate are the same as Example 1. Put the molded product into a PEN plastic box with a transparent top cover, enclose it with a deoxidizing preservative, and store it at room temperature.

example 3

[0021] 1) Take nine-ripe figs, clean them completely without traces, put them in stainless steel mesh baskets, soak them in water containing 130-150ppm sodium hypochlorite, for 2 minutes each time, repeat 2-3 times, and then rinse with clean water for 10-20 minutes After 20 minutes, take out and drain the water, air drench to remove the surface water, tear off the skin from the handle to the upper part, remove the seeds with a filter extruder, apply 0.01mm PE plastic sheet model, place in a stainless steel plate, Quickly freeze at -28°C until the central temperature is lower than -20°C, then place it in a vacuum drying chamber, first vacuumize at -15°C to dehydrate to a water content of 30%, then dehydrate at -15°C for 10 hours, and heat up to 15°C Dehydrated at ℃ for 5 hours to a water content of 3%, it is a dehydrated fig.

[0022] 2) After melting the chocolate block at 45°C, pour it into a PE plastic sheet model with a thickness of 0.01mm. The PE plastic sheet model has fr...

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PUM

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Abstract

The invention discloses a method for preparing fruit chocolate, which comprises the procedure as follows; selecting, washing and then dehydrating with low temperature the fresh fruits, melting the chocolate block and then making the melt chocolate into plastic-shaped chocolate by using PE plastic sheet; then applying the chocolate plasm on bottom of the fruits dehydrated and nesting the plastic chocolate at two sides with the lower part combined but upper part opened to bear the fruits. The invention, by adopting the plastic chocolate to neat the fruits dehydrated and enabling the fruits kept the color after dehydrated with low temperature such as strawberries, waxberries, lichees, apples, mangoes, grapes, cherries, apricots, figs, hami melons, Chinese goosebeeries or pineapples bear in the middle of the opened plastic-shaped chocolate, has the advantages of good transparence and visual appearance effect, which is beneficial for improving the colors, fragrances and tastes of the traditional foodstuff and enhancing the grade, thus enriching people's life.

Description

technical field [0001] The present invention relates to a kind of food, especially a kind of preparation method of fruit food chocolate. Background technique [0002] Chocolate is the queen of candies. Since it came out in the 17th century, it has been loved by all kinds of people, men, women and children in the world, especially children. It is rich in unsaturated fatty acids of natural cocoa butter, polyphenolic plant protein, and flavonoids. It not only has a unique taste, but also has health functions such as improving cardiovascular and cerebrovascular, enhancing antioxidant capacity, so it is different from candy. Chocolate is rich in nutrition. Every 100 grams contains about 50 grams of carbohydrates, about 30 grams of fat, about 15 grams of protein, and contains more zinc and vitamin B 2 , iron and calcium. However, the eating form of chocolate has been too single for many years, and there are few other foods of chocolate except chocolate chunks, chocolate nut hemp...

Claims

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Application Information

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IPC IPC(8): A23G1/04A23G1/48
Inventor 刘志强藏磊刘然刘晓晔
Owner ZHEJIANG UNIV
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