Stomach-invigorating white chocolate and preparation method thereof

A white chocolate and stomach-enhancing technology, applied in the field of food processing, can solve problems such as inability to produce products, large bubbles, and unevenness of the product, and achieve the effects of slow moving speed, fast heat transfer, and good taste

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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  • Abstract
  • Description
  • Claims
  • Application Information

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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 stomach-enhancing white chocolate made from the following raw materials in parts by weight (kg):

[0014] White chocolate 400, beer 20, yam 18, gallinacea 3, hawthorn 1, amomum 4, woody 2, casein 1, lecithin 4, sucrose ester 2.

[0015] The preparation method of described stomach-invigorating white chocolate comprises the following steps:

[0016] (1) Add gallinacea, hawthorn, amomum, and woody spices to 5 times the water and boil for 40 minutes, filter to remove residue, and the obtained filtrate is spray-dried to make powder to obtain Chinese medicine powder;

[0017] (2) Peel and cut the yam into pieces, add beer to make a paste, cook on low heat until thick, freeze-dry and crush;

[0018] (3) Heat the dark chocolate in a water bath at 60°C until completely melted, take out the material, mix well with the material obtained in steps (1), (2) and the raw materials not used in the above process, and wait until it is cooled to 28°C. Place in a water bath at 28°C for ...

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Abstract

The invention discloses a stomach-invigorating white chocolate which is prepared from the following raw materials in parts by weight: 400-410 parts of white chocolate, 20-21 parts of beer, 18-19 parts of Chinese yam, 3-4 parts of endothelium corneum gigeriae galli, 1-2 parts of hawthorn, 4-5 parts of fructus amomi, 2-3 parts of elecampane, 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 various Chinese herbal medicine components and has the effect of invigorating stomach.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a stomach-invigorating white 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 m...

Claims

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Application Information

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IPC IPC(8): A23G1/52A23G1/32A23G1/48
CPCA23G1/32A23G1/48A23G1/52A23G2200/14A23G2220/02
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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