Unlock instant, AI-driven research and patent intelligence for your innovation.

Chestnut kernel chocolate and production method thereof

A production method and technology of chocolate, applied in the field of food processing, can solve the problems of high production cost, reduced nutritional value, discounted nutritional value, etc., and achieve the effect of long shelf life, retaining flavor and taste, and maintaining crispness

Active Publication Date: 2015-03-11
BEIJING UNIV OF AGRI
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chocolate is one of the most popular foods in the world. It has a creamy, sweet and palatable taste. At the same time, it contains antioxidant substances, which are beneficial to human health when eaten in moderation. However, chocolate contains a lot of fat, and it is easy to eat a lot of pure chocolate. It can lead to obesity and cause related diseases. Therefore, there are chocolate products with nuts, such as hazelnuts, peanuts, etc. as auxiliary materials, or puffed food as the core, on the market. extra fat or additives, thus reducing its nutritional value
[0004] At present, the method for making chestnut chocolate in the prior art, such as the processing method disclosed in the Chinese patent CN103099251A, uses a microwave method to thaw chestnut kernels after they are frozen, although the thawing time is greatly shortened. However, there are equipment problems in large-scale production, and it uses a seasoning liquid to soak the chestnuts before frying. The addition of these seasonings will bring a large amount of additives, sugar or salt, which will reduce the nutritional value of the chestnut chocolate product. At the same time, it adopts the centrifugal deoiling method in the deoiling process. Since the centrifugation is completed by high-speed rotation, the integrity of the chestnut kernel may be destroyed during the deoiling process. Therefore, a method that does not destroy the nutrition of the chestnut kernel and its complete form, while the chestnut chocolate and its preparation method that are easy to operate are yet to be developed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chestnut kernel chocolate and production method thereof
  • Chestnut kernel chocolate and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] (1) Ripening and shelling: incision on the side of the chestnut without hurting the chestnut kernel; put the chestnut in hot water at 90°C for 30 seconds; remove the shell and inner capsule manually to obtain half-cooked chestnut kernel;

[0078] (2) Rinse: Rinse the half-cooked chestnuts obtained in (1) with water for 3 times;

[0079] (3) Freezing and thawing: place the half-cooked chestnut kernels rinsed in (2) at -18°C for 3 hours, then take out and thaw for 15 minutes;

[0080] (4) Cut into pieces: Cut the chestnuts treated in (3) into regular shaped chestnut dices with a side length of 0.3cm;

[0081] (5) Secondary freezing: Freeze the chestnut diced prepared in (4) at -18°C for 5 hours;

[0082] (6) Frying: Take out the diced chestnuts that have been frozen twice in (5), add oil within 5 minutes, place them in edible oil at a temperature of 120°C, and fry for 9 minutes;

[0083] (7) Filter the oil: take out the fried chestnut diced in (6), and place it on the o...

Embodiment 2

[0090](1) Ripening and shelling: incision on the side of the chestnut without hurting the chestnut kernel; put the chestnut in hot water at 90°C for 30 seconds; remove the shell and inner capsule by mechanical means to obtain half-cooked chestnut kernel;

[0091] (2) Rinse: Rinse the half-cooked chestnuts obtained in (1) with water for 3 times;

[0092] (3) Freezing: place the half-cooked chestnuts rinsed in (2) at -18°C for 5 hours;

[0093] (4) Cooking: Put the half-cooked chestnuts frozen in (3) into boiling water until they are fully cooked to obtain cooked chestnuts;

[0094] (5) Drying: place the cooked chestnuts obtained in (4) in a dry environment until the water is evaporated to dryness;

[0095] (6) Frying: put the cooked chestnuts dried in (5) in edible oil at a temperature of 120°C, and fry for 10 minutes;

[0096] (7) Filter oil: take out the cooked chestnuts fried in (6), and put them on oil filter paper for 3 minutes;

[0097] (8) Cooling: air-cool the cooked...

Embodiment 3

[0103] (1) Ripening and shelling: incision on the side of the chestnut without hurting the chestnut kernel; put the chestnut in hot water at 100°C for 20 seconds; mechanically remove the shell and inner capsule to obtain half-cooked chestnut kernel;

[0104] (2) Rinse: Rinse the half-cooked chestnuts obtained in (1) with water for 5 times;

[0105] (3) Freezing and thawing: place the half-cooked chestnut kernels rinsed in (2) at -18°C for 5 hours, then take them out and thaw them for 10 minutes;

[0106] (4) Cut into pieces: Cut the chestnuts treated in (3) into regular shaped chestnut dices with a side length of 0.5cm;

[0107] (5) Secondary freezing: Freeze the chestnut diced prepared in (4) at -18°C for 3 hours;

[0108] (6) Frying: Take out the diced chestnuts that have been frozen twice in (5), add oil within 5 minutes, place them in edible oil at a temperature of 130°C, and fry for 12 minutes;

[0109] (7) Oil filter: take out the fried chestnut diced in (6), and place...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses chestnut kernel chocolate and a production method thereof. According to the chestnut kernel chocolate, a chestnut kernel is used as an inner kernel, the surface of the chestnut kernel is coated with chocolate cream, and after the chocolate cream is cooled to be solidified, the mixture is polished to obtain the chestnut kernel chocolate; or the chestnut kernel is cut into small dices which are then mixed with the chocolate cream uniformly, and after the mixture is put into a mould and cooled to be molded, the mixture is polished to obtain the chestnut kernel chocolate. The chestnut kernel chocolate provided by the invention keeps the crispy mouth feel of the chestnut kernel and the aroma and smoothness of the chocolate; the nutrition of the chestnut is kept and the chocolate is used for providing energy to an eater.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a chestnut chocolate and a preparation method thereof. Background technique [0002] Traditional Chinese medicine believes that chestnuts are sweet in taste and warm in nature, and have the functions of nourishing the kidney and strengthening the waist, invigorating the spleen and stopping diarrhea, preventing and curing cancer, promoting blood circulation, and stopping bleeding; It has the effect of recuperating, so the nutritional value and function of chestnut are rich and unique. The total output of Chinese chestnut is increasing every year, but there are few related deep-processing products of chestnut, so it is urgent to develop the market of deep-processing chestnut. [0003] Chocolate is one of the most popular foods in the world. It has a creamy, sweet and palatable taste. At the same time, it contains antioxidant substances, which are beneficial to human health when eate...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/48A23G1/42A23G1/54
Inventor 綦菁华秦岭曹庆芹闫伯前王芳庞美霞石晓骏
Owner BEIJING UNIV OF AGRI