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Preparation method of wine-filled chocolate candy

A technology for liqueur chocolate and candy, which is applied in the field of food processing and can solve the problems of limited sterilization and antiseptic effects

Inactive Publication Date: 2021-03-30
JIESHOU ZHAOLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the production process of wine heart chocolate candy, adding food additives to prolong the shelf life of food and preventing food spoilage is one of the essential processes. Adding liquid wine to chocolate has the effect of sterilization and disinfection. But in fact, its concentration of alcohol used for sterilization in medicine is 75%, while the concentration of alcohol in general wine heart chocolate candy is 1.5%-3%, the bactericidal and antiseptic effect played is limited, therefore, urgently need Develop an antimicrobial agent to match liquid wine, and realize the antibacterial effect on the preservation of wine chocolate under the premise of ensuring the taste

Method used

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  • Preparation method of wine-filled chocolate candy
  • Preparation method of wine-filled chocolate candy
  • Preparation method of wine-filled chocolate candy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Antimicrobials are made by the following steps:

[0032] Step S1, add 50mL of anhydrous methanol into the round bottom flask, place the round bottom flask in ice-water bath and slowly add 0.05mol SOCl dropwise 2 , control the dropwise addition within 1 hour, continue to react for 2 hours, then naturally heat up to 20°C, add 0.03mol aminoisopropionic acid, react for 4 hours, heat to 60-70°C, and then reflux for 3-5 hours , remove unreacted methanol and SOCl by distillation under reduced pressure 2 , the reactant was placed in an ice-water bath, and recrystallized with 30 mL of anhydrous ether to obtain intermediate 1;

[0033] Step S2, 15 mg of the intermediate 1 prepared in step S1 was dissolved in 30 mL of pyridine to obtain a mixture 1, the mixture 1 was transferred to a flask, 18 mg of maleic anhydride was dissolved in 30 mL of pyridine to obtain a mixture 2, and the Slowly add mixture 2 to the flask, stir and react at 30-35°C for 3-4 hours, distill under reduced p...

Embodiment 2

[0037] A preparation method of liqueur chocolate candy, comprising the following steps:

[0038]Step A1, weigh 16 parts of cocoa butter and 10 parts of cocoa powder and dissolve them in 10 parts of hot water, add 4 parts of xylitol while stirring, after fully dissolving and mixing, add 0.5 parts of soybean lecithin, and stir and heat for 0.5 hours, Prepare chocolate slurry, wherein the temperature of hot water is 70°C, the stirring speed is 155rpm, and the heating temperature is 60°C;

[0039] Step A2, mix 15 parts of skimmed milk, 0.5 parts of soybean lecithin, 6 parts of glucose and 1 part of antimicrobial agent and heat in a water bath until melted, add 8 parts of butter, 6 parts of plum wine, stir evenly and melt, and make plum wine after cooling Sandwich, wherein the heating temperature of the water bath is 40°C, and the stirring speed is 150rpm;

[0040] Step A3, pouring the chocolate slurry prepared in step A1 into the shell mold, cooling and hardening to form the shel...

Embodiment 3

[0043] A preparation method of liqueur chocolate candy, comprising the following steps:

[0044] Step A1, weigh 18 parts of cocoa butter and 13 parts of cocoa powder and dissolve them with 12 parts of hot water, add 5 parts of xylitol while stirring, after fully dissolving and mixing, add 1 part of soybean lecithin, and stir and heat for 1 hour, Prepare chocolate slurry, wherein the temperature of hot water is 75°C, the stirring speed is 160rpm, and the heating temperature is 65°C;

[0045] Step A2, mix 17 parts of skimmed milk, 0.5 parts of soybean lecithin, 7 parts of glucose and 2 parts of antimicrobial agent and heat in a water bath until melted, add 9 parts of butter, 7 parts of plum wine, stir well and melt, and make plum wine after cooling Sandwich, wherein the heating temperature of the water bath is 45°C, and the stirring speed is 160rpm;

[0046] Step A3, pouring the chocolate slurry prepared in step A1 into the shell mold, cooling and hardening to form the shell; ...

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Abstract

The invention discloses a preparation method of a wine-filled chocolate candy. The preparation method comprises the steps: dissolving cocoa butter and cocoa powder in hot water, adding xylitol while stirring, adding soyabean lecithin after fully dissolving and mixing, stirring and heating to prepare chocolate paste, and cooling, hardening and molding the chocolate paste through a mold to prepare ashell; and mixing skim milk, soyabean lecithin, glucose and an antimicrobial agent, heating in a water bath until melting, adding butter and green plum wine, uniformly stirring, melting, cooling to obtain a green plum wine sandwich, injecting the green plum wine sandwich into a shell, sealing, cooling, hardening, demolding, and packaging to obtain the wine-filled chocolate candy. According to thepreparation method, the antimicrobial agent is added, so that the wine-filled chocolate candy has relatively strong preservative and antibacterial effects on the premise of keeping the flavor and taste, and the preservation time of the wine-filled chocolate candy can be prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of liqueur chocolate candy. Background technique [0002] As a kind of confectionery product, chocolate is getting more and more attention from consumers for its nutrition and functions. Many studies have pointed out that chocolate is a healthy food. In addition to providing energy and nutrition for the human body, it also has anti-cancer effects. , Improve memory, prevent dementia, lower blood pressure, prevent and treat gastric ulcers all have unexpected effects. Liquor chocolate candy is a variety of chocolate candy, mostly conical, the outermost layer is a chocolate shell, the middle is a hard shell made of sugar, and the innermost layer contains liquid wine. Its special taste and taste are favored by young people. [0003] In the production process of wine heart chocolate candy, adding food additives to prolong the shelf life of food and preventin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/54A23G1/32A23L3/3526C07C235/76C07C231/12
CPCA23G1/32A23G1/545A23L3/3526A23V2002/00C07C227/18C07C231/02C07C231/12A23V2200/10C07C235/76C07C233/49C07C229/08
Inventor 王启标
Owner JIESHOU ZHAOLONG FOOD
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