Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing flower chocolate product in quality guaranteeing manner

A technology for chocolate and flowers, applied in the fields of food preparation, cocoa, food science, etc., can solve the problems of high moisture content, volatilization of fragrance, inability to solve the problems of flowers, and achieve the effect of convenient consumption and physical enhancement.

Inactive Publication Date: 2014-11-19
YUNNAN AGRICULTURAL UNIVERSITY
View PDF2 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the high water content of fresh flowers, special circumstances such as pigment denaturation after heating, and volatilization of fragrance, conventional food processing technology cannot solve the problems of flavor, shelf life, color and fragrance retention, so it is impossible to develop and produce qualified fresh flower chocolate products, resulting in the market for such products. Whitespace

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 : Rose chocolate

[0022] Take fresh rose petals for pretreatment. The pretreatment process is: put the cleaned rose flowers or flower extracts into a container for slight fermentation. Room 501, 5th Floor, Building 3, Yunnan Haigui Pioneer Park, Kunming Economic Development Zone, purchased by Kunming Qicai Yunhua Biotechnology Co., Ltd.), the fermentation temperature is controlled at 22°C-25°C, and the fermentation time is 2-3 days. Sterilization immediately after completion, sterilization The method is cold sterilization combined with other conventional sterilization (pasteurization) methods.

[0023] Then use honey and sucrose to extract honey, mix 45% honey and 55% sucrose into honey liquid, put rose petals into the honey liquid for low-temperature honey preparation, and wait for the water to balance with the concentrated product of sugar-crossed flowers , after the soluble solid content reaches 70%, it will be the fresh flower concentrate product throug...

Embodiment 2

[0029] Example 2 : Chocolate rose heart

[0030] The method is the same as in Example 1. The rose syrup obtained by extracting honey and filtering is sterilized, and the prepared chocolate powder (35% of cocoa butter, 65% of sugar + honey + other auxiliary materials) is melted and put into a hollow mold to make The hollow chocolate shell is obtained. After the chocolate is cooled, the rose syrup is implanted in the hollow, and the opening is sealed with chocolate. After cooling, it is trimmed, inspected, and packaged to obtain the finished rose chocolate;

Embodiment 3

[0031] Example 3 : Rose petal chocolate

[0032] Basically with embodiment 2. The difference is: freeze-dried rose petals are processed to make rose petal silk or flower slices, after the molded chocolate comes out, it is heated to melt the surface, wrapped with rose silk or flower slices, and packaged after cooling. finished product;

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 a preparation technology for flower chocolate food and a method for guaranteeing the quality of the flower chocolate food, and belongs to the technical field of medicinal and edible flower food. The flower chocolate food disclosed by the invention is prepared from the following components in percentage by weight: 20-30% of flowers and flower extracts, 30-40% of cocoa butter, and 30-49% of sugar and auxiliary materials, wherein the auxiliary materials include natural bacteriostasis antistaling agents, natural antioxidants, natural coagulators, honey and sugar; the edible natural bacteriostasis antistaling agents are Pu'er tea extracts; and the natural antioxidants are rosemary extracts, and the natural coagulators are Yunnan olive extracts. The flower chocolate food disclosed by the invention are chocolate products of different shapes and different colors, the products disclosed by the invention do not contain synthetical essence, pigments, antiseptic agents, coagulators and the like, and the product quality in a quality guarantee period can meet quality guaranteeing requirements. The flower chocolate food has the effects that the food is convenient to eat, the food is natural and healthy, and the food strengthens physique.

Description

technical field [0001] The invention relates to a quality-preserving preparation method of fresh flower chocolate products, in particular to a quality-preserving preparation method of chocolate products produced from edible-medicine homologous flower foods, belonging to the technical field of edible-medicine flower-food products. Background technique [0002] Modern scientific research has found that flowers are the most concentrated and highest content of natural pigments and aromatic substances in plant organs. At the same time, they are also the main organs with the highest nutritional value among natural products. Natural food has good edible value and health care function. At present, the research on flowers in human health care has attracted attention. According to the latest reports, the glycosides, organic acids, carotene, red pigment, flavonoids, amino acids, tannins, vitamins and trace elements contained in flowers, especially the aroma substances of volatile oils,...

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 Applications(China)
IPC IPC(8): A23G1/48A23L1/08A23L1/0524A23L1/03A23L21/25A23L29/00A23L29/231
Inventor 盛军田洋吴荣书冯艺
Owner YUNNAN AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com