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Green tea and wheat seedling chocolates and preparation method thereof

A chocolate and wheat seedling technology, which is applied in the field of food processing to achieve the effects of promoting fat burning, preventing oil absorption and protecting liver function

Active Publication Date: 2015-03-04
WUHAN PUZETIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to this patented product, there is no matcha wheat grass chocolate product identical to this patent on the market

Method used

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  • Green tea and wheat seedling chocolates and preparation method thereof
  • Green tea and wheat seedling chocolates and preparation method thereof
  • Green tea and wheat seedling chocolates and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A matcha wheatgrass chip in matcha wheatgrass chocolate, which is made of the mass fraction of the following raw materials:

[0031]

[0032]

[0033] A preparation method of matcha barley chocolate, the steps are:

[0034] (1) Preparation of matcha wheatgrass chips: mix matcha powder, wheatgrass powder, corn flour, buckwheat flour, barley flour, wheat flour, and white sugar in a certain proportion to obtain a mixture, add the same amount of water as the mixture, and rotate at 30rpm Under stirring for 15 or 16 or 17 or 18 or 19 or 20min. Stir for 15min at a speed of 30rpm, input the uniformly stirred slurry into a drum scraper dryer and dry it into flakes. (10 revolutions / minute) Rotate slowly and pour into matcha barley crisps.

[0035] (2) Cocoa butter melting: heat 17 or 18 or 19 or 20 or 21 or 22 parts by weight of cocoa butter to 45 or 46 or 47 or 48 or 49 or 51 or 52 or 54 or 55°C to melt it. 17 or 18 or 19 or 20 or 21 or 22 parts by weight of cocoa butte...

Embodiment 15

[0047] (1) Preparation of matcha wheatgrass chips: mix 27% matcha powder, 28% wheatgrass powder, 10% corn flour, 8% buckwheat flour, 8% barley flour, 9% wheat flour, and 10% white sugar to obtain a mixture. Add the same amount of water as the mixture, and stir for 18 minutes at a rotation speed of 30 rpm. The uniformly stirred slurry is input into a drum scraper dryer (at a temperature of 140°C) to be dried into flakes, and then turned by a spiral disc at a slow speed of 15 rpm (10 revolutions per minute) and crushed into matcha wheat seedling crisps.

[0048] (2) Cocoa butter melting: 21 parts by weight of cocoa butter was heated to 55° C. to melt.

[0049] (3) Mixing: Pour 79 parts by weight of matcha barley chips into the melted cocoa butter, and mix for 5 minutes at a speed of 20 rpm and a temperature of 45°C.

[0050] (4) Molding: Immediately pour the mixed matcha barley chocolate product into the mold without losing the opportunity.

[0051] (5) Hardening: There are tw...

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Abstract

The invention discloses green tea and wheat seedling chocolates and a preparation method of the green tea and wheat seedling chocolates. The green tea and wheat seedling chocolates comprise the following raw materials: green tea powder, wheat seedling powder, corn powder, buckwheat powder, barley powder, wheat powder and white granulated sugar in a certain ratio. The preparation method comprises the following steps: (1) mixing the raw materials in the certain ratio, adding water for stirring, inputting uniformly stirred pulp into a rolling scratch board drier for drying into slices, and grinding into crisp green tea and wheat seedling chips; (2) heating and melting cocoa butter; (3) pouring the crisp green tea and wheat seedling chips into molten cocoa butter for mixing; (4) moulding mixed green tea and wheat seedling chocolate pulp; (5) cooling for hardening; (6) stripping off hardened green tea and wheat seedling chocolates from moulds; and (7) packaging the green tea and wheat seedling chocolates. The preparation method is reasonable in formula and convenient to operate; the green tea and wheat seedling chocolates have the effects of dredging intestinal tract, treating constipation, preventing oil absorption, losing weight, protecting liver function, resisting oxidation and removing toxins to maintain beauty, and are delicious with crispiness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a matcha barley chocolate and a preparation method of the matcha barley chocolate. Background technique [0002] Chocolate is a sweet food made from cocoa mass and cocoa butter. Chocolate products are solid foods made from cocoa products (cocoa butter, cocoa liquor or cocoa powder) and other foods in a certain proportion. Chocolate and chocolate products The existing products include: dark chocolate, white chocolate, milk chocolate, mint chocolate, liqueur chocolate, nut chocolate, fresh fruit chocolate, mixed chocolate, chocolate with flowers, cartoon chocolate, etc. Except this patented product, there is also no matching matcha barley grass chocolate product identical to this patent on the market. Contents of the invention [0003] The object of the present invention is to provide a matcha barley chocolate, which has a reasonable formula and is easy ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/42A23G1/48
Inventor 杨红鸽
Owner WUHAN PUZETIAN FOOD
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