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Ginkgo fruit chocolate product and preparation method thereof

A technology of ginkgo fruit and chocolate, which is applied in the directions of food ingredients, functions of food ingredients, and food ingredients as taste improvers, etc., to achieve the effects of proper adhesion, reducing brittleness of blood vessels, and proper brittleness of products

Inactive Publication Date: 2018-02-02
WUHAN INST OF BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to this patented product, there is no ginkgo fruit chocolate product identical to this patent on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Pretreatment: Fry the ginkgo fruit, chestnut, torreya and lotus seeds respectively, remove the shell, cut into 0.5-0.7 cm small pieces, stir-fry wolfberry and black sesame; mix the above-mentioned raw materials;

[0022] (2) Melting: Stir 20% cocoa butter, 12% cocoa powder, 11% sorbitol, 3% sucrose ester, 2% sodium stearoyl lactylate, and 1% diacetyl tartaric acid monoglyceride, mix and heat to 85 Melting at -90°C;

[0023] (3) Mixing: Pour 21% ginkgo fruit, 9% wolfberry, 8% chestnut, 6% torreya seed, 4% lotus seed, 3% black sesame and other materials into the melting material. Mix at 85°C for 4 minutes;

[0024] (4) Molding: Pour the mixture into the chocolate mold (10×3×1.5cm) immediately in the melted state;

[0025] (5) Hardening: There are two stages of pre-cooling and cooling, in which the temperature in the pre-cooling stage is controlled at 20-30°C, and when the temperature of the mixture drops to the same as the surrounding temperature, it is cooled betwe...

Embodiment 2

[0029] (1) Pretreatment: Fry the ginkgo fruit, chestnut, torreya and lotus seeds respectively, remove the shells, cut into 0.5-0.7 cm pieces, and fry the wolfberry and black sesame;

[0030] (2) Melting: Stir 22% cocoa butter, 10% cocoa powder, 10% sorbitol, 3% sucrose ester, 2% sodium stearoyl lactylate, and 2% diacetyl tartrate monoglyceride, mix and heat to 85 Melting at -90°C;

[0031] (3) Mixing: Pour 22% ginkgo fruit, 8% wolfberry, 7% chestnut, 5% torreya seed, 5% lotus seed, 4% black sesame and other materials into the melting material. Mix for 4 minutes at 85°C.

[0032] (4) Molding: Pour the mixture into a chocolate mold (10×3×1.5cm) immediately in the melted state and pour it into the mold.

[0033] (5) Hardening: There are two stages of pre-cooling and cooling, in which the temperature in the pre-cooling stage is controlled at 20-30°C, and when the temperature of the mixture drops to the same as the surrounding temperature, it is cooled between 10-15°C. The tempe...

Embodiment 3

[0037] (1) Pretreatment: Fry the ginkgo fruit, chestnut, torreya and lotus seeds respectively, remove the shells, cut into 0.5-0.7 cm pieces, and fry the wolfberry and black sesame;

[0038] (2) Melting: Stir 24% cocoa butter, 8% cocoa powder, 8% sorbitol, 1% sucrose ester, 3% sodium stearoyl lactylate, and 3% diacetyl tartaric acid monoglyceride, mix and heat to 85 Melting at -90°C;

[0039] (3) Mixing: Pour 24% ginkgo fruit, 7% wolfberry, 6% chestnut, 4% torreya seed, 6% lotus seed, 5% black sesame and other materials into the melting material. Mix for 4 minutes at 85°C.

[0040] (4) Molding: Pour the mixture into a chocolate mold (10×3×1.5cm) immediately in the melted state and pour it into the mold.

[0041] (5) Hardening: There are two stages of pre-cooling and cooling, in which the temperature in the pre-cooling stage is controlled at 20-30°C, and when the temperature of the mixture drops to the same as the surrounding temperature, it is cooled between 10-15°C. The te...

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Abstract

The invention discloses a ginkgo fruit chocolate product and a preparation method thereof. The preparation method comprises the following steps of (1) performing melting: stirring and mixing cocoa butter with cocoa powder, sorbitol, sucrose ester, sodium stearoyl lactylate and diacetyl tartaric acid ester of monoglycerides, and performing heating to 85-90 DEG C for melting; (2) performing mixing:well frying materials of ginkgo fruits, Chinese chestnuts, Chinese torreya, lotus seeds, Chinese wolfberry fruits, black sesame seeds and the like, hulling the fried ginkgo fruits, the fried Chinese chestnuts, the fried Chinese torreya and the fried lotus seeds, cutting the hulled ginkgo fruits, the hulled Chinese chestnuts, the hulled Chinese torreya and the hulled lotus seeds, mixing the treatedmaterials, pouring the treated materials into melting materials, and performing mixing under the condition of rotational speed being 20rpm and temperature being 85 DEG C for 4min; (3) performing molding; (4) performing hardening, demolding and packaging so as to obtain the ginkgo fruit chocolate product. The product namely the ginkgo fruit chocolate product prepared by the preparation method disclosed by the invention is moderate in complete nature and flavor, is suitable for common crowds, and is complementary in taste; and the treated materials are mixed with the melting materials, so thatthe formed ginkgo fruit chocolate product has favorable mouth feel and peculiar flavor, and is good in appearance and lustrousness, appropriate in adhesion degree, sweet rather than greasy when beingput in mouths, and appropriate in product brittleness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a ginkgo fruit chocolate product and a preparation method thereof. Background technique [0002] Chocolate is a sweet food made of cocoa mass and cocoa butter as the main raw materials. Chocolate products are solid foods made by processing cocoa products (cocoa butter, cocoa liquor or cocoa powder) and other foods in a certain proportion. Chocolate and chocolate products The existing products include: dark chocolate, white chocolate, milk chocolate, mint chocolate, liqueur chocolate, nut chocolate, fresh fruit chocolate, mixed chocolate, chocolate with flowers, cartoon chocolate, etc. Ginkgo fruit has the functions of unblocking blood vessels, improving brain function, delaying brain aging of the elderly, enhancing memory ability, treating senile dementia and cerebral insufficiency, etc. Hyperlipidemia, coronary heart disease, arteriosclerosis, hypofunction of the brain ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/36A23G1/40A23G1/32
CPCA23G1/32A23G1/36A23G1/40A23G1/48A23V2002/00A23V2200/14A23V2200/16A23V2200/30
Inventor 黄泽元苏兰茜
Owner WUHAN INST OF BIOENG
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