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A kind of preparation method of core-filled lotus seeds covered with chocolate

A technology of filling lotus seeds and chocolate, which is applied in the field of preparation of lotus seeds, which can solve the problems of limited improvement of lotus seeds taste, difficulty in maintaining water activity, and affecting the taste, so as to achieve better and richer tastes, and prolong the tasting time Effect

Inactive Publication Date: 2016-01-20
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem that the existing lotus seed product has a single form. After the lotus seed is cooked and dried, it is difficult to maintain the water activity, which affects the taste, and the existing lotus seed flavor is mainly improved by adding coating. The radius of the lotus seed is thinner, so this method improves the limited problem of the taste of the lotus seed, and provides a kind of core-injected lotus seed wrapped in chocolate and a preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0013] Specific embodiment one: a core-filled lotus seed wrapped in chocolate in this embodiment is characterized in that a core-filled lotus seed wrapped in chocolate is made of core-filled gelatin, cored dried lotus seeds and chocolate coating; The core-injecting colloid is prepared from syrup, rehydrated gelatin solution and mint powder; described rehydrated gelatin solution is prepared from rehydrated gelatin and water; the mass ratio of described rehydrated gelatin to water is 1: (2-10); the mass ratio of rehydrated gelatin to syrup in the rehydrated gelatin solution is 1:(5-7); the mass ratio of mint powder to syrup is 1:(50-70).

specific Embodiment approach 2

[0014] Embodiment 2: This embodiment differs from Embodiment 1 in that: the syrup is prepared from white granulated sugar and maltose; the mass ratio of the white granulated sugar to maltose is 1:(0.3-3). Others are the same as in the first embodiment.

specific Embodiment approach 3

[0015] Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is that the chocolate coating is prepared from cocoa butter substitute, cocoa powder, white granulated sugar and glyceryl monostearate; The mass ratio of the cocoa powder and cocoa butter substitute is 1:(7~9); the mass ratio of the cocoa powder and white sugar is 1:(0.5~2); the cocoa powder and glycerol monostearate The mass ratio of ester is 1:(0.02~0.08). Others are the same as in the first or second embodiment.

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PUM

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Abstract

The invention provides a core-injected lotus seed coated with chocolate and a preparation method thereof, relating to a core-injected lotus seed coated with chocolate and a preparation method thereof. According to the core-injected lotus seed coated with chocolate and the preparation method thereof provided by the invention, the problems that an existing lotus seed product is single in form, the lotus seed is dried and stood after being cooked to cause that the water activity is difficult to keep and further the taste is influenced, and an existing lotus seed flavor improving mode is mainly to add a coating and is limited in improving the lotus flavor because the coating is thinner relative to the radius of the lotus seed. The core-injected lotus seed coated with chocolate is prepared from a core-injected colloid, a core-removed dried lotus seed and a chocolate coating. The preparation method comprises the steps: I, preparing the core-removed dried lotus seed; II, preparing the core-injected colloid; III, preparing the chocolate coating; and IV, injecting a core, coating and drying to obtain the core-injected lotus seed coated with chocolate. The invention provides the core-injected lotus seed coated with chocolate and the preparation method thereof.

Description

technical field [0001] The invention relates to a method for preparing core-filled lotus seeds covered with chocolate. Background technique [0002] Fresh lotus seeds have high nutritional value, among which the content of protein and amino acid is high, and the average protein content reaches 7.8%, which is much higher than that of fresh chestnut, water chestnut and ginkgo, which are also hard fruits. In addition, lotus seeds are also rich in vitamins and trace elements such as Ca, Fe, and Zn, as well as functional ingredients such as water-soluble polysaccharides, flavonoids, alkaloids, and superoxide dismutase. The high content of nutrients makes lotus seeds have the effects of anti-cancer, lowering blood pressure, strengthening the heart and calming the nerves, nourishing and tonifying deficiency. [0003] The nutritive value of lotus seeds is relatively high, and the product taste of lotus seeds is relatively single at present, lacks innovation. In addition, the water...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L25/00A23P20/25A23G1/48
CPCA23L25/20A23P20/10
Inventor 程建军王文勃王帅冯渊智解思雨田梦媛孙睿杨泠茜
Owner NORTHEAST AGRICULTURAL UNIVERSITY