Quality-preserving preparation method of a fresh flower chocolate product
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A technology for chocolate and flowers, applied in cocoa, food science, application and other directions, can solve the problems of high water content, volatilization of flowers, and maintenance problems, and achieve the effect of convenient consumption and physical enhancement.
Inactive Publication Date: 2016-03-16
YUNNAN AGRICULTURAL UNIVERSITY
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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
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Examples
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Effect test
Embodiment 1
[0020] Example 1: Rose Chocolate
[0021] 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.
[0022] 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 through ...
Embodiment 2
[0028] Example 2: Chocolate Rosettes
[0029] 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
[0030] Example 3: Rose Petal Chocolate
[0031] 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, heat the surface to melt, wrap rose silk or flower slices, and pack after cooling. finished product;
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PUM
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Abstract
The invention discloses a preparation technology and a quality preservation method of a flower chocolate food, and belongs to the technical field of food, medicine, flower food. The composition of the present invention is flowers and flower extracts, cocoa butter, sugar and auxiliary materials, wherein: (1) the weight percentage of each component is: flowers and flower extracts 20-30%, cocoa butter 30-40%, sugar and auxiliary materials 30-49%; (2) auxiliary materials are natural antibacterial preservatives, natural antioxidants, natural coagulants, honey, and sugar. (3) The natural food antibacterial and antistaling agent is Puer tea extract; (4) The natural antioxidant is rosemary extract; (5) The natural coagulant is Yunnan olive extract; the flower chocolate food of the present invention has different shapes and different shapes. Colored chocolate products and products of the present invention do not add synthetic essence, pigment, preservative, coagulant, etc., and the product quality within the shelf life can meet the quality guarantee requirements. It is convenient to eat, natural and healthy, and has the functions of enhancing physical fitness.
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
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Application Information
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