Cereal/stone fruit chocolate preparation method

A chocolate and stone fruit technology, applied in the field of food, can solve the problems of single edible form of chocolate and few chocolates, etc., and achieve the effects of good visual effect of appearance, improved edible grade and good visibility.

Inactive Publication Date: 2008-03-12
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, chocolate nut hemp balls, and ice cream coated with chocolate, there are few other chocolate foods.

Method used

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  • Cereal/stone fruit chocolate preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1) Take fresh japonica rice, wash it with water, cook it half-cooked, drain the water, air drench to remove the surface water, crush it into rice flour, mix with a little salt, pepper, sugar powder, monosodium glutamate, and salad oil, and add it to an appropriate ball Bake in an oven until fine cracks appear on the surface and the white color remains unchanged. They are cooked rice noodle balls. Place them on a stainless steel plate and remove the remaining water directly at 15°C until the water content reaches 3%.

[0015] 2) After melting the chocolate block at 45°C, pour it into a PE plastic sheet model with a thickness of 0.01mm, and mold the chocolate after cooling;

[0016] 3) Dip the chocolate syrup on the bottom of the dehydrated rice flour ball, and then take two pieces of shaped chocolate to inlay on both sides, the lower part is combined with the chocolate syrup at the bottom of the dehydrated rice flour ball, and the upper part is opened at a certain angle t...

Embodiment 2

[0019] 1) Take fresh chestnuts, rinse them with water for 20-30 minutes, use a knife to cut the skin in a "cross" shape on the raised part, put it in a cage and steam for 30-40 minutes, take it out and shower with air until the skin cracks, and peel off the chestnut kernels , placed in a stainless steel plate, quickly frozen in a vacuum drying chamber at -40°C until the central temperature is lower than -18°C, then heated to -28°C and vacuumed to remove moisture to a water content of 30%, and then slowly heated to -15°C Dehydration for 10 hours, dehydration for 5 hours at 15°C until the water content is 3%;

[0020] 2) After melting the chocolate block at 45°C, pour it into a PE plastic sheet model with a thickness of 0.01mm, and mold the chocolate after cooling;

[0021] 3) Dip the chocolate slurry on the bottom of the ripened dehydrated chestnut, and then take two pieces of shaped chocolate to inlay on both sides, the lower part is combined with the chocolate slurry at the b...

Embodiment 3

[0024] 1) Wash ginkgo fruit, steam for 15-20 minutes, take nuts, and remove surface moisture. Put it on a stainless steel plate, freeze it quickly at -40°C in the vacuum drying chamber until the center temperature is lower than -18°C, then heat it up to -28°C and vacuumize it to dehydrate it to a water content of 20%, and continue to slowly heat up to -15°C for dehydration 10 hours, dehydration at 15°C for 5 hours to a moisture content of 2%;

[0025] 2) Take the white sugar-free chocolate block and melt it at 45°C, pour it into a PE plastic sheet model with a thickness of 0.01mm, and mold it into chocolate after cooling;

[0026] 3) Dip the chocolate slurry on the bottom of the ripened dehydrated ginkgo fruit, and then take two pieces of ginkgo shell shaped chocolate to inlay on both sides, the lower part is combined with the chocolate slurry at the bottom of the ripened dehydrated ginkgo fruit, and the upper part is opened at a certain angle to expose the ripened dehydrated ...

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PUM

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Abstract

The present invention discloses a preparation method of corn/kernel food chocolate; the steps comprise that the corn/kernel food is peeled off and dehydrated after ripening; the chocolate block is melted and molded with a PE plastic piece mold; the bottom of the dehydrated corn/kernel is stained with chocolate paste and two sides are embedded with molded chocolates; in this way, the molded chocolates are combined at the bottom with the top open to expose the hydrated ripe corn/kernel food. The present invention adopts chocolates to be embedded with hydrated ripe corn/kernel food and the ripe corn/kernel which is dehydrated with low temperature is exposed between the open molded chocolates; in this way, the transparency is good and the visible effect of appearance is good which is beneficial to advancing the color, shape and taste of traditional food and promoting the level of edible fruit and enriching the life of people.

Description

technical field [0001] The present invention relates to a kind of food, especially a kind of preparation method of cereal / druce 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 n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/04A23G1/48
Inventor 刘志强藏磊刘然刘晓晔
Owner ZHEJIANG UNIV
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