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Production method of black rice chocolate candies

A production method and chocolate technology, applied in confectionery, confectionery industry, cocoa, etc., can solve the problems of anthocyanin substance destruction, rough eating taste, low added value, etc., to enhance the aroma of black rice, benefit protection, and function sexual enrichment effect

Inactive Publication Date: 2014-05-14
周亚刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because black rice pigment is a sensitive water-soluble pigment, during the washing process of black rice, a large amount of black rice anthocyanins are lost, and high temperature causes the destruction of anthocyanins, which affects the edible value of black rice
In addition, the black rice on the market is mostly conventional brown rice, the processing is time-consuming, the product structure is single, the taste is rough, the added value is low, and the deep-processed products are not rich enough, resulting in a large market gap for black rice food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A black rice chocolate candy, which comprises 50% of black rice ingredients, 15% of cocoa butter, 8% of non-dairy creamer, 5% of cocoa butter substitute, 21% of maltodextrin and 1% of table salt.

[0029] Its preparation method comprises the following steps:

[0030] a) Rice milling: after the black rice is selected by winnowing and removing impurities, the rice is milled and polished, and the rice polishing rate is controlled at 90%, and the black rice bark and black polished rice are stored separately;

[0031] b) Washing and drying the black polished rice: clean the black polished rice, spread it on the bamboo poles to dry, and then dry it. The drying temperature is 60-70°C, the time is 40-60min, and the moisture content is controlled below 15%.

[0032] c) Puffing and crushing of black polished rice: after puffing and gelatinization, add purified water and glucoamylase for saccharification, saccharification for 20-30 minutes, dry in an oven until the water content i...

Embodiment 2

[0040] A black rice chocolate candy, which comprises 70% of black rice ingredients, 25% of cocoa butter, 2% of non-dairy creamer, 0% of cocoa butter substitute, 2.5% of maltodextrin and 0.5% of table salt.

[0041] Its preparation method comprises the following steps:

[0042] a) Rice milling: after the black rice is selected by winnowing and removing impurities, the rice is milled and polished, and the rice polishing rate is controlled at 90%, and the black rice bark and black polished rice are stored separately;

[0043] b) Washing and drying the black polished rice: clean the black polished rice, spread it on the bamboo poles to dry, and then dry it. The drying temperature is 60-70°C, the time is 40-60min, and the moisture content is controlled below 15%.

[0044] c) Puffing and crushing of black polished rice: after puffing and gelatinization, add purified water and glucoamylase for saccharification, saccharification for 20-30 minutes, dry in an oven until the water conten...

Embodiment 3

[0052] A black rice chocolate candy, which comprises 60% of black rice ingredients, 20% of cocoa butter, 6% of non-dairy creamer, 3% of cocoa butter substitute, 10.5% of maltodextrin and 0.5% of table salt.

[0053] Its preparation method comprises the following steps:

[0054] a) Rice milling: after the black rice is selected by winnowing and removing impurities, the rice is milled and polished, and the rice polishing rate is controlled at 90%, and the black rice bark and black polished rice are stored separately;

[0055] b) Washing and drying the black polished rice: clean the black polished rice, spread it on the bamboo poles to dry, and then dry it. The drying temperature is 60-70°C, the time is 40-60min, and the moisture content is controlled below 15%.

[0056] c) Puffing and crushing of black polished rice: After puffing and gelatinization, add purified water and glucoamylase for saccharification, saccharification for 20-30 minutes, dry in an oven until the water conte...

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Abstract

The invention discloses a production method of black rice chocolate candies. The technical characteristics are as follows: the raw materials comprise black rice, cocoa butter, cocoa butter substitute, non-dairy creamer, maltodextrin and salt; the production method comprises the following steps that black rice is subjected to cleaning, airing by spreading, drying and grinding, which are strictly controlled; saccharified and ground milled rice flour is mixed with enzymolyzed and concentrated black rice skin flour to form the black rice flour, the mixture is mixed with the non-dairy creamer, the salt, the cocoa butter substitute, the maltodextrin and the cocoa butter, the mixture is ground finely to prepare chocolate base material, and the chocolate base material is mixed with the black rice flour to prepare the black rice chocolate. The black rice chocolate candies keep the basic flavor of the chocolate and also have the black rice flavor; and the candies have the black rice baking fragrance, have chocolate mouthfeel and also have the active substances and the nutritional ingredients of the black rice.

Description

technical field [0001] The invention relates to a method for making black rice chocolate candy, which belongs to the technical field of food processing. Background technique [0002] Black rice belongs to the Gramineae plant, and its appearance is jet black, which is formed by the deposition of anthocyanins in the pericarp and seed coat. The outer skin is rich in nutrients and active substances, and has high nutritional and health value. Known as the "King of Rice". Black rice is composed of chaff, pericarp, seed coat, outer endosperm, aleurone layer, endosperm and germ. Black rice refers to the product that removes the husk and retains other parts. The peel, seed coat, aleurone layer and embryo obtained by grinding the black rice are collectively called black rice skin, and the polished rice milled from black rice is called Black polished rice (that is, rice for direct consumption) only retains the endosperm. [0003] Black rice anthocyanin (anthoeyanin) belongs to polyp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G3/36
Inventor 周亚刚周宝龙周佳
Owner 周亚刚
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