Glutinous rice scented tea flavor chocolate and preparation method thereof

Abstract

The invention relates to glutinous rice scented tea flavor chocolate and a preparation method thereof. Natural glutinous rice scented tea is prepared into glutinous rice scented tea through the processes of strictly-controlled cleaning, spreading and airing, green killing, cooling, rolling, drying and the like. The method comprises the following steps of: drying, crushing and grinding the glutinous rice scented tea with relatively good aroma; roasting, crushing and grinding oat, peanut and tartary buckwheat; mixing with the crushed granulated sugar and glutinous rice scented tea powder, and grinding again; mixing with a proper amount of cocoa butter and milk powder and grinding; mixing in chocolate base stock and performing accurate grinding to prepare flavor chocolate; and injecting the flavor chocolate into the chocolate exterior layer to prepare top-grade flavor chocolate. The natural glutinous rice scented tea chocolate provided by the invention maintains the basic flavor of chocolate and integrates the flavor of glutinous rice scented tea, oat, peanut and tartary buckwheat; and thus the product has the glutinous rice flavor and the grain baking fragrance, maintains the basic functions of chocolate and increases the active substances and nutritional ingredients in glutinous rice scented tea, oat, peanut and tartary buckwheat.

Description

technical field [0001] The invention relates to a chocolate and a production method thereof, in particular to a glutinous rice tea-flavored chocolate and a production method thereof. Background technique [0002] As a confectionery product, chocolate is gradually gaining more and more attention from consumers for its nutrition and functions. Many studies have pointed out that chocolate is a healthy food. In addition to providing energy and nutrition for the human body, it can also prevent heart disease. Vascular disease, allergy and rheumatism relief. Chocolate is rich in polyphenols and flavonols, and the polyphenol content is higher than that of green tea and wine. Polyphenols and flavonols have the effect of resisting inflammatory mediator peroxynitrite, are common free radical scavengers, can better protect the body from oxidative damage, and can also prolong the life of other antioxidants in the body, such as vitamin E. , The action time of vitamin C; at the same time...

AI Technical Summary

Problems solved by technology

[0007] The demand for chocolate in China is very strong, increasing by 25% every year, and the market potential is huge. However, the chocolate products currently on the market are mostly milk chocolate, pure chocolate and cocoa butter substitute chocolate. The products are even more rare, and it is difficult to meet the market's demand for chocolate product diversification, low sugar and functionalization; the special flavor chocolate combines the flavor and function of natural glutinous rice tea, oatmeal and chocolate, etc., so that the product has chocolate and glutinous rice aroma The flavor of tea and oatmeal has more diverse flavors, richer functions, and higher added value of products. It also meets the market's demand for low-sugar, functional and flavor-diversified chocolate products, and has broad market prospects.