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Pomegranate liqueur chocolate and preparation method thereof

A technology of wine heart chocolate and pomegranate wine, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms. Improve and enhance fresh smell, prevent high blood pressure and arteriosclerosis

Inactive Publication Date: 2018-09-07
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high temperature of the current liqueur chocolate, it is easy to destroy the nutritional content; on the other hand, due to the excessive sweetness, it is impossible to obtain a good taste

Method used

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  • Pomegranate liqueur chocolate and preparation method thereof
  • Pomegranate liqueur chocolate and preparation method thereof
  • Pomegranate liqueur chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A pomegranate liqueur chocolate consists of the following raw materials: pomegranate wine, starch, flour, food grade alcohol, syrup, and chocolate pieces.

[0045] Its preparation method comprises the following steps:

[0046] (1) Selection of raw materials: choose fresh pomegranates that are more than nine mature, free from diseases and insect pests, mildew, and rot; pure white sugar, clean and fresh chocolate bricks.

[0047] (2) Cleaning, chopping, and sterilizing: Wash the fresh pomegranate, chop the pomegranate skin with a knife, send the pomegranate pulp and pomegranate seeds to the tissue masher for mashing, seal the processed pomegranate with gauze, Pasteurize at 65°C for 10 minutes. The sterilized pomegranates are placed in a sterile room for natural cooling. The cleaned fermenter was blanched with boiling water at 100°C, dried, sterilized by ultraviolet light for 35 minutes, and then used for later use.

[0048] (3) starter activation:

[0049] ①Yeast acti...

Embodiment 2

[0076] The difference between this example and Example 1 is that Lactobacillus plantarum is replaced by Lactobacillus acidophilus.

[0077] Table 4 Effects of different lactic acid bacteria on the quality of pomegranate wine

[0078] serial number

[0079] According to Table 4, it can be seen that although the species of Lactobacillus plantarum and Lactobacillus acidophilus are different, the difference in the final fermentation product is not large, the difference in alcohol content is not large, and the taste is similar.

Embodiment 3

[0081] A whole pomegranate liqueur chocolate consists of the following raw materials in percentage by weight:

[0082] 40 parts of whole pomegranate fermented wine, 20 parts of 95% food grade alcohol, 20 parts of syrup, 20 parts of colloidal solution (white sugar, konjac gum, carrageenan and agar are mixed according to the ratio of 23:4:2:1), potassium sorbate 0.05 parts, chocolate block 15 parts.

[0083] (1) Selection of raw materials: choose fresh pomegranates that are more than nine mature, free from diseases and insect pests, mildew, and rot; pure white sugar, clean and fresh chocolate bricks.

[0084] (2) Cleaning, chopping, and sterilizing: Wash the fresh pomegranate, chop the pomegranate skin with a knife, send the pomegranate pulp and pomegranate seeds to the tissue masher for mashing, seal the processed pomegranate with gauze, Pasteurize at 65°C for 10 minutes. The sterilized pomegranates are placed in a sterile room for natural cooling. The cleaned fermenter was ...

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Abstract

The invention provides pomegranate liqueur chocolate and a preparation method thereof. The raw materials of the pomegranate liqueur chocolate comprise main materials and auxiliary materials, wherein the main materials comprise liqueur prepared by inoculating pomegranates as a basic raw material with plant lactobacillus and saccharomycetes or lactobacillus acidophilus and saccharomycetes and then performing sealing and fermenting, edible grade alcohol and block chocolate. The pomegranate liqueur chocolate produced by the preparation method is changed on the basis of a traditional liqueur chocolate processing technology, whole pomegranates are used as a fermentation raw material, the lactobacillus plantarum and multiple starter cultures are used together for performing fermenting to producethe pomegranate liqueur to be used for preparing the liqueur chocolate, and compared with the liqueur chocolate using strong wine on the market, the pomegranate liqueur chocolate is suitable for morepeople.

Description

technical field [0001] The invention relates to the field of food and its processing, in particular to a pomegranate bonbon and a preparation method thereof. Background technique [0002] At present, the core materials of liqueur chocolate are basically high-grade alcohol, such as foreign rum, cherry brandy, etc., as well as domestic Wuliangye and Moutai. Due to the high temperature of the current liqueur chocolate, the nutritional content is easily destroyed; on the other hand, due to the excessive sweetness, a good taste cannot be obtained. Contents of the invention [0003] The object of the present invention is to solve the above-mentioned defects in the prior art, and provide a pomegranate bonbon and a preparation method thereof. [0004] A kind of pomegranate liqueur chocolate, its raw material comprises main material and auxiliary material; [0005] The main ingredients include: pomegranate-based raw materials inoculated with Lactobacillus plantarum and yeast or L...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/42A23G1/54C12G3/02C12R1/25
CPCA23G1/42A23G1/48A23G1/545A23V2002/00C12G3/02A23V2200/30
Inventor 马嫄张晋森罗鸣何思龙古小露
Owner XIHUA UNIV
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