Porous pulp black chocolate and preparation method thereof

A technology of dark chocolate and fruit pulp, which is applied in the direction of cocoa, food ingredients, food ingredients containing natural extracts, etc. It can solve the problems of inability to produce products, unevenness, and large bubbles in the product, and achieve slow moving speed and heat transfer. Fast, good compression performance

Inactive Publication Date: 2017-01-25
安徽省甘滋罗生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing domestic companies that produce aerated chocolate mainly use the decompression method, and the products produced by the decompression method have large and uneven bubbles, which cannot produce satisfactory products.
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Method used

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Embodiment Construction

[0013] A kind of pulp microporous dark chocolate is made from the following raw materials in parts by weight (kg):

[0014] Dark chocolate 400, apple 30, aloe juice 3, rose 2, peach blossom 4, Polygonatum 1, casein 1, lecithin 4, sucrose ester 2.

[0015] The preparation method of described pulp microporous chocolate comprises the following steps:

[0016] (1) Decoct rose, peach blossom, Polygonatum odoratum with 5 times the water for 40 minutes, filter to remove the residue, and the obtained filtrate is spray-dried to make powder to obtain Chinese medicine powder;

[0017] (2) Take the apple pulp, cut it into cubes, mix it with aloe vera juice, put it into an oven, and discharge it when the water content drops to 7%, to obtain diced pulp;

[0018] (3) Heat the dark chocolate in a water bath at 60°C until it melts completely, take out the material, mix well with Chinese medicine powder, diced pulp and raw materials not used in the above process, and put it in a 28°C water bat...

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Abstract

The invention discloses a porous pulp black chocolate which is prepared from the following raw materials in parts by weight: 400-410 parts of black chocolate, 30-35 parts of apples, 3-4 parts of aloe juice, 2-3 parts of rose, 4-5 parts of peach blossom, 1-2 parts of radix polygonati officinalis, 1-1.2 parts of casein, 4-5 parts of lecithin and 2-3 parts of sucrose ester. The aerated chocolate disclosed by the invention is fluffy, crispy and good in taste, and according to the added casein, the viscosity of the chocolate paste is improved, so that the bubble moving speed is low during aeration. The bubbles are difficult to gather and rise out of the chocolate paste, so that more stable bubbles are formed, and the compressive property is good. In addition, the porous pulp black chocolate disclosed by the invention comprises multiple Chinese herbal medicine components and has the effect of beautifying.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pulp microporous dark chocolate and a preparation method thereof. Background technique [0002] Aerated chocolate is to add gas to the chocolate to make it puffed and form a honeycomb texture, thereby reducing the hardness, improving instant solubility, and obtaining a creamy taste. Since gas is an additive without energy, aerated chocolate products have become increasingly popular in the food market in recent years. As a new type of chocolate product, aerated chocolate has been valued by many domestic confectionery and chocolate companies. However, due to the limited domestic research in this area, the production technology is mainly imported from abroad, and there are many problems in the production of new products. The existing domestic companies that produce aerated chocolate mainly use the decompression method, and the products produced by the decompression method...

Claims

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Application Information

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IPC IPC(8): A23G1/52A23G1/48A23G1/46
CPCA23G1/46A23G1/48A23G1/52A23V2002/00A23V2200/318A23V2250/21A23V2250/1842A23V2250/54246
Inventor 许明发
Owner 安徽省甘滋罗生物科技股份有限公司
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