Blueberry anthocyanin wine-filled chocolate and preparation method thereof

A technology of chocolate and glycoside wine heart, which is applied in the field of blueberry anthocyanin sandwich chocolate and its preparation, which can solve the problems of high calorie, blood sugar, elevated blood lipids, high sugar, etc., and achieve convenient portability, control of sugar and fat intake, The effect of weight control

Inactive Publication Date: 2019-01-15
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, judging from the raw material composition of chocolate, it has the characteristics of high sugar and high calories, which brings troubles to consumers that eating too much or often will cause obesity, blood sugar, and blood lipids.

Method used

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  • Blueberry anthocyanin wine-filled chocolate and preparation method thereof
  • Blueberry anthocyanin wine-filled chocolate and preparation method thereof
  • Blueberry anthocyanin wine-filled chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A blueberry anthocyanin liqueur comprising an inner core and a shell wrapped around the inner core;

[0035] The mass ratio of the inner core to the shell is 1:3;

[0036] The inner core is made of blueberry anthocyanin freeze-dried powder and red wine, and the dosage ratio of blueberry anthocyanin freeze-dried powder and red wine is 1g:1L;

[0037] The shell is a chocolate layer, and the chocolate layer is made of the following components by mass fraction: 35% cocoa butter, 20% cocoa powder, 12% granulated sugar, 7% butter, 0.3% soybean lecithin, whipping cream Mixture 3% with palm oil in a mass ratio of 3:8.

[0038] Concrete preparation method is implemented according to the following steps:

[0039] Step 1, weigh 35% of cocoa butter, 20% of cocoa powder, 12% of granulated sugar, 7% of butter, 0.3% of soybean lecithin, 3% of the mixture of light cream and palm oil with a mass ratio of 3:8, and set aside;

[0040] Step 2, dissolve the cocoa butter weighed in step 1...

Embodiment 2

[0047] A blueberry anthocyanin liqueur comprising an inner core and a shell wrapped around the inner core;

[0048] The mass ratio of the inner core to the shell is 1:9;

[0049] The inner core is made of blueberry anthocyanin freeze-dried powder and rum, and the blueberry anthocyanin freeze-dried powder and rum consumption ratio is 1g:5L;

[0050] The shell is a chocolate layer, and the chocolate layer is made of the following components: 50% cocoa butter, 30% cocoa powder, 20% granulated sugar, 15% butter, 0.7% soybean lecithin, whipping cream and palm oil quality 9% of the mixture in a ratio of 3:8.

[0051] Concrete preparation method is implemented according to the following steps:

[0052] Step 1, weigh 50% of cocoa butter, 30% of cocoa powder, 20% of granulated sugar, 15% of butter, 0.7% of soybean lecithin, 9% of the mixture of whipping cream and palm oil with a mass ratio of 3:8, and set aside;

[0053]Step 2, dissolve the cocoa butter weighed in step 1 into a liqu...

Embodiment 3

[0060] A blueberry anthocyanin liqueur comprising an inner core and a shell wrapped around the inner core;

[0061] The mass ratio of the inner core to the shell is 1:6;

[0062] The inner core is made of blueberry anthocyanin freeze-dried powder and whiskey, and the dosage ratio of the blueberry anthocyanin freeze-dried powder and whiskey is 1g:2L;

[0063] The shell is a chocolate layer made of the following components: 42% cocoa butter, 25% cocoa powder, 16% granulated sugar, 11% butter, 0.5% soybean lecithin, whipping cream and palm oil quality 6% of the mixture in a ratio of 3:8.

[0064] Concrete preparation method is implemented according to the following steps:

[0065] Step 1, weigh 42% of cocoa butter, 25% of cocoa powder, 17% of granulated sugar, 12% of butter, 0.5% of soybean lecithin, 6% of the mixture of whipping cream and palm oil with a mass ratio of 3:8, and set aside;

[0066] Step 2, dissolve the cocoa butter weighed in step 1 into a liquid at a water bat...

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Abstract

The invention relates to the technical field of food processing, and concretely discloses blueberry anthocyanin wine-filled chocolate. The blueberry anthocyanin wine-filled chocolate comprises an inner core and a shell wrapped at the periphery of the inner core, wherein the inner core is prepared from blueberry anthocyanin freeze-dried powder and red wine; the shell is a chocolate layer; the chocolate layer is prepared from the following ingredients in parts by mass: 35 to 50 percent of cacao butter, 20 to 30 percent of cacao powder, 12 to 20 percent of granulated sugar powder, 7 to 15 percentof butter, 0.3 to 0.7 percent of soya bean lecithin and 3 to 9 percent of auxiliary materials. In addition, the invention also provides a preparation method of the blueberry anthocyanin wine-filled chocolate. The blueberry anthocyanin wine-filled chocolate provided by the invention meets the requirements of consumers on the traditional chocolate; the nutritional values of the blueberry anthocyanin are also provided; meanwhile, the troubles of body weight increase and blood fat increase caused by the chocolate eating are overcome.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a blueberry anthocyanin sandwich chocolate with health care function and a preparation method thereof. Background technique [0002] Blueberry, a plant of the genus Vaccinium spp. in the Rhododendron family (Ericeceae), is favored by consumers and is recognized by the International Food and Agriculture Organization (FAO) because of its rich substances beneficial to human health and strong antioxidant capacity. Listed as one of the top five healthy foods. Blueberry is a well-known fruit rich in anthocyanins, known as the "king of berries". At present, reports at home and abroad show that blueberry anthocyanins have anti-oxidation, anti-aging, enhance the body's immunity and prevent and improve cardiovascular and cerebrovascular diseases, and blueberry anthocyanins, as a natural plant polyphenols, have fat-reducing , prevent obesity and other effects. Therefore, the deve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/54A23G1/32A23G1/36A23G1/40A23G1/48
CPCA23G1/32A23G1/36A23G1/40A23G1/48A23G1/545
Inventor 孟宪军邓皓天林杨周文君
Owner SHENYANG AGRI UNIV
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