Avicennia marina chocolate and making process thereof

A production process and technology of white bone soil, which is applied in the directions of cocoa, food science, application, etc., can solve the problems of content reduction, pectin denaturation, and reduction of nutritional components of white bone soil fruit powder.

Inactive Publication Date: 2013-06-12
黎雁欣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bone soil fruit can be used as a fresh dish, can also be processed into dried fruit, and can also replace part of cocoa beans to make chocolate. For example, the Chinese invention patent with the publication number CN101496549A, a method for making Bone soil chocolate, first undergoes repeated boiling The astringent taste of the fruit is removed, then dried and ground to prepare the fruit powder of the fruit, and then the powder of the fruit, cocoa powder sugar, cocoa butter, milk powder, spices and lecithin are mixed according to the ratio, ground,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Preparation of A. chinensis fruit pulp: collect fresh A. chinensis fruit, peel, wash and beat to obtain a pulp mixture, let the pulp mixture stand still, and after the upper liquid is clarified, remove the clarified liquid, and then add The licorice extract with 2% weight of the fruit pulp mixture was stirred and mixed, and after standing for 3 hours, it was heated to 80°C, and then poured out after continuing to heat for 3 minutes, and cooled naturally to obtain the Atragalus fruit pulp;

[0019] 2) Material preparation: 5 parts by weight of cocoa powder, 10 parts by weight of cocoa butter, 10 parts by weight of whole milk powder, 10 parts by weight of skimmed milk powder, 25 parts by weight of white sugar, 0.1 parts by weight of lecithin, 0.01 parts by weight After mixing, grinding and sieving the flavors in parts by weight, adjust the temperature to 30°C to obtain a primary slurry; then add 15% of the weight of the primary slurry to the bone marsh pulp, mix and sti...

Embodiment 2

[0022] 1) Preparation of A. chinensis fruit pulp: collect fresh A. chinensis fruit, peel, wash and beat to obtain a pulp mixture, let the pulp mixture stand still, and after the upper liquid is clarified, remove the clarified liquid, and then add Glycyrrhizae extract with 5% weight of pulp mixture, stirred and mixed, after standing for 1 hour, heated to 85°C, continued heating for 1 minute, then poured out, cooled naturally, and made A. chinensis fruit pulp;

[0023] 2) Material configuration: 7 parts by weight of cocoa powder, 20 parts by weight of cocoa butter, 12 parts by weight of whole milk powder, 5 parts by weight of skimmed milk powder, 30 parts by weight of white sugar, 0.3 parts by weight of lecithin, 0.03 parts by weight After mixing, grinding and sieving the flavors in parts by weight, adjust the temperature to 40°C to obtain a primary slurry; then add 10% of the weight of the primary slurry to the bone marsh pulp, mix and stir to prepare a chocolate sauce;

[0024...

Embodiment 3

[0026] 1) Preparation of A. chinensis fruit pulp: collect fresh A. chinensis fruit, peel, wash and beat to obtain a pulp mixture, let the pulp mixture stand still, and after the upper liquid is clarified, remove the clarified liquid, and then add The licorice extract with 8% weight of the fruit pulp mixture was stirred and mixed, and after standing for 5 hours, it was heated to 90°C, and then poured out after continuing to heat for 5 minutes, and naturally cooled to obtain the Atragalus fruit pulp;

[0027] 2) Material configuration: 10 parts by weight of cocoa powder, 30 parts by weight of cocoa butter, 15 parts by weight of whole milk powder, 7 parts by weight of skimmed milk powder, 35 parts by weight of white sugar, 0.5 parts by weight of lecithin, 0.06 parts by weight After mixing, grinding and sieving the flavors in parts by weight, adjust the temperature to 50°C to obtain a primary slurry; then add 20% of the weight of the primary slurry to the bone marsh pulp, mix and s...

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PUM

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Abstract

The invention discloses a making process of an avicennia marina chocolate. The making process comprises the following steps of: 1, preparing avicennia marina pulp, to be specific, collecting fresh avicennia marina fruits, peeling, cleaning, pulping to obtain a pulp mixing solution, standing the pulp mixing solution, after clearing upper-layer liquid, removing clear liquid, then adding a liquorice extract accounting for 2-8 percent weight of the pulp mixing solution, stirring and mixing, after standing for 1-5 hours, heating to 80-90 DEG C, continuously heating for 1-5 minutes and then pouring, and naturally cooling to prepare the avicennia marina pulp; 2, preparing for materials; and 3, pouring and sizing, to be specific, injecting chocolate cream into a model for sizing, and after cooling, packaging to obtain the avicennia marina chocolate. The avicennia marina fruits are pulped, and thus the problem of pectin degeneration and content reduction in a high-temperature drying process is avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bone marrow chocolate and a manufacturing process thereof. Background technique [0002] The fruit of A. chinensis is rich in nutrients, with high crude starch, soluble total sugar, and crude fiber content, but low crude protein, crude fat, and pectin content. At the same time, the functional component tannin content is an ideal content value. The content is less than that of other mangrove fruits, but it still has a bitter taste when eaten directly. When eating, the astringent taste needs to be removed. Bone soil fruit can be used as a fresh dish, can also be processed into dried fruit, and can also replace part of cocoa beans to make chocolate. For example, the Chinese invention patent with the publication number CN101496549A, a method for making Bone soil chocolate, first undergoes repeated boiling The astringent taste of the fruit is removed, then dried and ground ...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/48
Inventor 黎雁欣
Owner 黎雁欣
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