Donkey-hide gelatin chocolate and preparation method thereof

A technology of chocolate and donkey-hide gelatin, which is applied in the field of food processing, can solve the problems such as the influence and loss of chocolate taste, and achieve the effects of good flavor coordination and stability, low sweetness, and crisp and hard texture

Inactive Publication Date: 2015-07-29
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although nutritional chocolate on the market has increased the taste of chocolate, most of them have lost the unique chocolate aroma of cocoa. The problem with this type of technology is that it will have a certain impact on the taste of chocolate, and it is necessary to change the chocolate production formula to a large extent. better chocolate
Moreover, it is common to add donkey-hide gelatin to honey, milk, milk powder, black tea, etc. to make various fashionable health-preserving tea drinks in the market, but there is no report of adding it to chocolate

Method used

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  • Donkey-hide gelatin chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take raw material by following formula (weight): high-quality cocoa butter 40%, cocoa powder 16%, granulated sugar 31%, lactose 4.45%, donkey-hide gelatin powder 8%, lecithin 0.5%, vanillin 0.05%.

[0028] (1) Raw material pretreatment: Dry pulverize donkey-hide gelatin and granulated sugar respectively, pass through an 80-mesh sieve to obtain donkey-hide gelatin powder and granulated sugar powder, and set aside; heat and melt cocoa butter in a water bath with a temperature of 50°C;

[0029] (2) Mixing: mix cocoa powder, part of cocoa butter, donkey-hide gelatin powder, lactose and white sugar evenly to form a paste;

[0030] (3) Refining and refining: Grind the mixed raw materials, and refine them at a speed of 130r / min for 8 hours in a water bath at 60°C. During the refining process, add the remaining cocoa butter and emulsifier in the raw material formula to obtain chocolate Sauce;

[0031] (4) Tempering: After the refining is completed, put the chocolate sauce into...

Embodiment 2

[0035] Take raw material by following formula (weight): high-quality cocoa butter 38%, cocoa powder 15%, white granulated sugar 38%, lactose 6.59%, donkey-hide gelatin powder 2%, lecithin 0.4%, vanillin 0.01%.

[0036] (1) Raw material pretreatment: Dry pulverize donkey-hide gelatin and granulated sugar respectively, pass through an 80-mesh sieve to obtain donkey-hide gelatin powder and granulated sugar powder, and set aside; heat and melt cocoa butter in a water bath with a temperature of 50°C;

[0037] (2) Mixing: mix cocoa powder, part of cocoa butter, donkey-hide gelatin powder, lactose and white sugar evenly to form a paste;

[0038] (3) Refining and refining: Grind the mixed raw materials, and refine them at a speed of 130r / min for 8 hours in a water bath at 60°C. During the refining process, add the remaining cocoa butter and emulsifier in the raw material formula to obtain chocolate Sauce;

[0039] (4) Tempering: After the refining is completed, put the chocolate sauc...

Embodiment 3

[0043] Take raw materials by following formula (weight): high-quality cocoa butter 42%, cocoa powder 14%, granulated sugar 34%, lactose 3.7%, donkey-hide gelatin powder 6%, lecithin 0.2%, vanillin 0.1%.

[0044] (1) Raw material pretreatment: Dry pulverize donkey-hide gelatin and granulated sugar respectively, pass through an 80-mesh sieve to obtain donkey-hide gelatin powder and granulated sugar powder, and set aside; heat and melt cocoa butter in a water bath at a temperature of 50°C;

[0045] (2) Mixing: mix cocoa powder, part of cocoa butter, donkey-hide gelatin powder, lactose and white sugar evenly to form a paste;

[0046] (3) Refining and refining: Grind the mixed raw materials, and refine them at a speed of 130r / min for 8 hours in a water bath at 60°C. During the refining process, add the remaining cocoa butter and emulsifier in the raw material formula to obtain chocolate Sauce;

[0047] (4) Tempering: After the refining is completed, put the chocolate sauce in a he...

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Abstract

The invention discloses a donkey-hide gelatin chocolate and a preparation method thereof. The donkey-hide gelatin chocolate comprises cocoa butter, cocoa powder, granulated sugar, lactose, an emulsifier, vanillin and donkey-hide gelatin powder. According to the donkey-hide gelatin chocolate and the preparation method thereof, special functions of the donkey-hide gelatin are combined with the chocolate skillfully, and the donkey-hide gelatin chocolate is prepared through the steps including raw material preparation, smashing, mixing, grinding, accurate grinding, temperature adjusting, pouring, cooling forming, packaging and the like. Compared with the conventional chocolate food, the donkey-hide gelatin chocolate keeps the basic flavor and functions of the chocolate, special bitterness and aroma of the donkey-hide gelatin are blended simultaneously, and the donkey-hide gelatin chocolate has the health care function of blood enriching, yin nourishing and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to donkey-hide gelatin chocolate and a preparation method thereof. Background technique [0002] Chocolate is a high-calorie sweet food made mainly of cocoa butter. It has bright color, beautiful flavor, crispy taste and rich nutrition, and is loved by people. With the development of our country's economy and the improvement of people's living standards, the demand for functional chocolate is increasing. At present, most of the chocolate products on the market are milk chocolate, pure chocolate and cocoa butter substitute chocolate, which are functional chocolate products with special flavors. less. [0003] Donkey-hide gelatin is a traditional Chinese medicine made from the dried or fresh skin of donkeys of the equine family after decoction and concentration. It is also called "three nourishing treasures" together with ginseng and deer antler. Donkey-hide gel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32
Inventor 吴虹崔秀秀宗敏华
Owner SOUTH CHINA UNIV OF TECH
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