Preparation method for osmanthus chocolate

The technology of chocolate and sweet-scented osmanthus is applied in the field of preparation of aromatic plant chocolate, which can solve the problems of insignificant effect and single component, and achieve the effects of rich taste, rich nutrition and excellent taste.

Inactive Publication Date: 2012-08-01
常熟市平冶机械有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the invention patent (CN101028025) discloses erythritol sandwich chocolate, which discloses that the shell contains aromatic plants such as mint and nepeta, but it mainly utilizes its medicinal value, and the ingredients Single, the effect is not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of aromatic sweet-scented osmanthus chocolate, characterized in that:

[0019] (1) Extraction of active ingredients of sweet-scented osmanthus: clean sweet-scented osmanthus, microwave-dry for 5 minutes, and ultrafinely pulverize to a particle size of 15-20 microns; Ultrasonic leaching in hot water at -58°C for 1-2 hours, the extract is heated and concentrated to obtain a thick extract with a relative density of 0.75-0.98, add 95% ethanol to the thick extract, let stand, take the supernatant, reduce Press to recover ethanol, dry to obtain powder, and set aside;

[0020] (2) Mix the powder obtained in step (1) with other ingredients, and make aromatic plant chocolate sauce after fine grinding, refining and temperature adjustment;

[0021] (3) Coating molding: send the chocolate paste obtained in step (2) into the coating molding machine, and after coating and cooling, the finished product is obtained;

[0022] Said proportion is made up of the comp...

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PUM

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Abstract

The invention discloses a preparation method for osmanthus chocolate. An aromatic osmanthus plant is added in chocolate, and prepared chocolate has the aroma of the plant. When consumers are enjoying the chocolate, the effects of scented flowers and refreshing are achieved.

Description

technical field [0001] The invention relates to a method for preparing aromatic plant chocolate. Background technique [0002] Chocolate is the queen of candies. Since it came out in the 17th century, it has been loved by people of all ages, 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, vitamin B2, iron and calcium. Over the years, chocolate has been eaten in a single form. [0003] Aromatic plants are a general term for cultivated plants and wild plants that have aroma and can be used to extract aromatic oils. Aromat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/42
Inventor 平雪刚
Owner 常熟市平冶机械有限公司
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