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Strawberry-flavor chocolate product and preparation method thereof

A chocolate and strawberry technology, which is applied in food drying, food freezing, food ingredients, etc., can solve the problems of cumbersome processing and inability to achieve mutual integration, and achieve the effect of increasing the contact area, simple preparation method, and good taste

Inactive Publication Date: 2018-11-13
JIANGSUCHINA PALARICH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, strawberry-flavored chocolate products on the market are made by methods such as strawberry surface-coated chocolate and strawberry sandwich chocolate. Combined with the strawberry surface, the chocolate cannot completely penetrate into the tissue structure of the strawberry, and the two are in a state of separation from each other, unable to achieve mutual integration. Therefore, the prepared strawberry-flavored chocolate products have obvious layered characteristics; After the strawberries are mixed, they need to be polished, polished, etc., and the processing is cumbersome

Method used

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  • Strawberry-flavor chocolate product and preparation method thereof
  • Strawberry-flavor chocolate product and preparation method thereof
  • Strawberry-flavor chocolate product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of a strawberry-flavored chocolate product, comprising the following steps:

[0028] (1) Freeze-dried strawberries

[0029] Select fresh and ripe strawberries, remove the fruit stalk and calyx, and remove the free water from the washed strawberries, put them in the reactor, vacuumize to a pressure of at least 0.08Mpa, and less than 0.1Mpa, inject carbon dioxide gas, and make the pressure in the reactor reach 1.5~10.5MPa, after keeping for 30~60min, reduce the pressure to normal pressure within 30~240s, puff and dehydrate the strawberries until the water content is less than 5%, and set aside;

[0030] (2) Preparation of chocolate sauce

[0031] According to the ratio of raw materials, white sugar, cocoa butter, milk powder, lactose, phospholipid and vanillin are mixed and then added to a fine grinder for fine grinding to prepare chocolate sauce with a particle size of less than 25um. The fine grinding time is 18 to 20 hours. The final chocolate sa...

Embodiment 2

[0036] A preparation method of a strawberry-flavored chocolate product, comprising the following steps:

[0037] (1) Freeze-dried strawberries

[0038] Select fresh and ripe strawberries, remove the fruit stalks and calyx, and freeze the washed strawberries until the internal temperature of the strawberries is -20~-30°C, then transfer the strawberries to the vacuum drying chamber, and control the vacuum degree to less than 120pa. Heating the strawberries so that both the surface temperature and the internal center temperature of the strawberries are less than 60°C, drying for 20-28 hours until the water content of the strawberries is less than 5%, and then set aside;

[0039] (2) Preparation of chocolate sauce

[0040] According to the ratio of raw materials, white sugar, cocoa butter, milk powder, lactose, phospholipid and vanillin are mixed and then added to a fine grinder for fine grinding to prepare chocolate sauce with a particle size of less than 25um. The fine grinding...

Embodiment 3

[0045] A preparation method of a strawberry-flavored chocolate product, comprising the following steps:

[0046] (1) Freeze-dried strawberries

[0047]Select fresh ripe strawberries, remove the fruit stalks and calyx, and freeze the washed strawberries until the internal temperature of the strawberries is -20~-30°C, then transfer the strawberries to the vacuum drying chamber, control the vacuum degree to less than 120pa, and vacuum the drying chamber Heating the strawberries so that both the surface temperature and the internal center temperature of the strawberries are less than 60°C, drying for 20-28 hours until the water content of the strawberries is less than 5%, and then set aside;

[0048] (2) Preparation of chocolate sauce

[0049] According to the ratio of raw materials, white sugar, cocoa butter, milk powder, lactose, phospholipid and vanillin are mixed and then added to a fine grinder for fine grinding to prepare chocolate sauce with a particle size of less than 25...

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Abstract

The invention discloses a strawberry-flavor chocolate product and a preparation method thereof. The preparation method of the strawberry-flavor chocolate product comprises the following steps: selecting fresh ripe strawberries, removing stalks and calyxes from the selected strawberries, carrying out thorough washing, and performing carbon dioxide puff-dewatering or vacuum freeze-drying so as to obtain strawberries of which the water content is lower than 5% for standby application; mixing white granulated sugar, cocoa butter, milk powder, phospholipids and vanillin in raw-material proportion,performing fine grinding on the mixture by using a fine grinding machine so as to obtain chocolate sauce of which the particle size is smaller than 25 microns, and transferring the finely ground chocolate sauce into a thermal insulation tank so as to be subjected to thermal insulation at 35-55 DEG C for standby application; carrying out pressure-difference mixing, namely putting the strawberries and the chocolate sauce into a container so as to obtain a mixed material by completely immersing the strawberries in the chocolate sauce, and infiltrating the tissue structure of the strawberries withthe chocolate sauce under the action of positive pressure, negative pressure or alternately applied positive and negative pressure so as to obtain a strawberry-flavor chocolate product; and then, preserving the prepared strawberry-flavor chocolate product by performing freezing. The preparation method of the strawberry-flavor chocolate product is simple and capable of retaining original shape ofthe strawberries; and the prepared strawberry-flavor chocolate product is good in taste and rich in nutrients.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a strawberry-flavored chocolate product and a preparation method thereof. Background technique [0002] Strawberries are rich in nutritional value and known as the "Queen of Fruits". They are rich in vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, copper, strawberry amine , pectin, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanins and other nutrients. [0003] At present, strawberry-flavored chocolate products on the market are made by methods such as strawberry surface-coated chocolate and strawberry sandwich chocolate. Combined with the strawberry surface, the chocolate cannot completely penetrate into the tissue structure of the strawberry, and the two are in a state of separation from each other, unable to achieve mutual integration. Therefore, the prepared strawberry-flavored chocolate prod...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/32A23G7/00
CPCA23G1/32A23G1/48A23G7/0093A23V2002/00A23V2300/10A23V2300/20A23V2250/612
Inventor 朱金星朱传合彭帮柱
Owner JIANGSUCHINA PALARICH
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