Polygonatum sibiricum and Chinese wolfberry chocolate and making process thereof

Abstract

The production process comprises the following production process flows: S1, raw material selection: selecting high-quality rhizoma polygonati and fructus lycii from a specific production place to ensure effective components and taste of the raw materials, and preparing flavor-enhanced fruit powder, cocoa solids, cocoa butter and inulin at the same time; s2, cleaning and steaming in the sun: thoroughly cleaning the rhizoma polygonati and the Chinese wolfberry fruits with clear water to remove surface impurities; the chocolate is rich in nutrition, compared with common chocolate, the chocolate containing rhizoma polygonati and fructus lycii has the advantages that the nutritional ingredients are greatly improved, the health value of the product is enhanced, the taste is unique, the natural flavors of rhizoma polygonati and fructus lycii are reserved by adopting a freeze-drying technology, and after refining for 48 hours, the chocolate is rich in flavor and rich in nutrition. The silky degree of the chocolate reaches the unprecedented fine degree, the taste level is rich, the market requirement is met, the requirement of modern young people for healthy food is met, the disadvantage of traditional dark chocolate in taste is overcome, and the chocolate has a good market prospect.

Description

Technical Field

[0001] The invention relates to the technical field of chocolate, in particular to polygonatum sibiricum and wolfberry chocolate and a preparation process thereof. Background Art

[0002] As the pace of modern life accelerates, young people are facing increasing pressure and fatigue, and the demand for health and wellness is increasing. Traditional chocolate, due to its high sugar and high fat characteristics, cannot meet the health and nutrition needs of modern consumers. In recent years, many consumers have begun to pay attention to the nutritional content and health benefits of food, and the market for traditional chocolate has gradually been challenged.

[0003] As traditional Chinese medicinal materials, polygonatum and wolfberry have multiple functions such as replenishing qi and yin, resisting fatigue, and improving immunity, and are gradually favored by consumers. Therefore, developing a chocolate product that combines taste and health and nutrition is not only of practical significance, but also in line with market trends. Summary of the invention

[0004] The object of the present invention is to provide a polygonatum and wolfberry chocolate and a production process thereof, so as to solve the problems raised in the above background technology.

[0005] To achieve the above purpose, the present invention provides the following technical solution: a polygonatum and wolfberry chocolate, comprising the following components by weight percentage: 1-10% polygonatum freeze-dried powder, 1-10% wolfberry freeze-dried powder, 1-10% flavor enhancer fruit freeze-dried powder, 40-60% cocoa solids, 20-40% cocoa butter, and 1-10% inulin.

[0006] Preferably, 1% polygonatum freeze-dried powder, 1% wolfberry freeze-dried powder, 1% flavor enhancer fruit freeze-dried powder, 40% cocoa solids, 20% cocoa butter, and 1% inulin.

[0007] Preferably, 5% polygonatum freeze-dried powder, 5% wolfberry freeze-dried powder, 5% flavor enhancer fruit freeze-dried powder, 50% cocoa solids, 30% cocoa butter, and 5% inulin.

[0008] Preferably, 10% of polygonatum sibiricum freeze-dried powder, 10% of wolfberry freeze-dried powder, 10% of flavor enhancer fruit freeze-dried powder, 60% of cocoa solids, 40% of cocoa butter and 10% of inulin.

[0009] A production process of polygonatum and wolfberry chocolate, comprising the following production process flow:

[0010] S1. Raw material selection: Select high-quality polygonatum and wolfberry from specific origins to ensure the effective ingredients and taste of the raw materials, and prepare flavoring fruit powder, cocoa solids, cocoa butter and inulin;

[0011] S2, washing and steaming: using clean water to thoroughly wash the polygonatum and wolfberry to remove surface impurities, and then steaming the washed polygonatum and wolfberry, the steam temperature is 90-110° C., the steaming time of the polygonatum is 1-3 hours, and the steaming time of the wolfberry is 0.5-1.5 hours;

[0012] S3, freeze-drying extraction: the polygonatum, wolfberry and flavor-enhancing fruit powder obtained in S2 are placed in a freeze-drying device, the pre-freezing temperature is -40°C, the vacuum degree is 10-30Pa, and the freeze-drying time is 18-35 hours to ensure that the effective ingredients are retained to the maximum extent. After the freeze-drying is completed, freeze-dried polygonatum powder, freeze-dried wolfberry powder and freeze-dried flavor-enhancing fruit powder are obtained;

[0013] S4, chocolate preparation and refining: freeze-dried polygonatum powder, freeze-dried wolfberry powder, freeze-dried flavoring fruit powder, cocoa solids, cocoa butter and inulin are placed in a container according to proportion and stirred and mixed, and then the mixed material is refined for 48 hours using a ball mill;

[0014] S5, molding and packaging: pour the prepared chocolate mixture in S4 into the mold, pass through the cooling tunnel, set the temperature to -10℃, and cool for 10 minutes to shape it into Huangjing wolfberry chocolate, and then use the automatic tin foil packaging line to package it to ensure the freshness and quality of the product.

[0015] Preferably, the steaming and drying environment requires the humidity to be controlled at 60%-70% to avoid excessive drying resulting in loss of effective ingredients.

[0016] Preferably, the ball milling speed is 300 rpm, the ball milling medium is a stainless steel ball with a diameter of 5 mm, and the temperature is maintained at 10-20° C. to avoid degradation of components due to high temperature.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] The chocolate of the present invention is rich in nutrition. Compared with ordinary chocolate, the chocolate containing polygonatum and wolfberry has greatly improved nutritional content, enhanced the health value of the product, and has a unique taste. The freeze-drying technology is used to retain the natural flavors of polygonatum and wolfberry. After 48 hours of refining, the silkiness of the chocolate reaches an unprecedented level of fineness and rich taste layers, which meets market demand and meets the needs of modern young people for healthy food, overcomes the disadvantages of traditional dark chocolate in taste, and has good market prospects. DETAILED DESCRIPTION

[0019] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0020] Implementation Column 1

[0021] A polygonatum and wolfberry chocolate comprises the following components by weight percentage: 1% polygonatum freeze-dried powder, 1% wolfberry freeze-dried powder, 1% flavoring fruit freeze-dried powder, 40% cocoa solids, 20% cocoa butter and 1% inulin.

[0022] A production process of polygonatum and wolfberry chocolate, comprising the following production process flow:

[0023] S1. Raw material selection: Select high-quality polygonatum and wolfberry from specific origins to ensure the effective ingredients and taste of the raw materials, and prepare flavoring fruit powder, cocoa solids, cocoa butter and inulin.

[0024] S2. Cleaning and steaming: Use clean water to thoroughly clean the polygonatum and wolfberry to remove surface impurities, and then steam and dry the cleaned polygonatum and wolfberry. The steam temperature is 90°C, the steaming time for polygonatum is 1 hour, and the steaming time for wolfberry is 0.5 hour. The humidity of the steaming environment is required to be controlled at 60% to avoid excessive drying and loss of effective ingredients.

[0025] S3. Freeze-drying extraction: Place the polygonatum, wolfberry and flavor-enhancing fruit powder obtained in S2 into a freeze-drying device with a pre-freezing temperature of -40°C, a vacuum degree of 10Pa, and a freeze-drying time of 18 hours to ensure that the effective ingredients are retained to the maximum extent. After freeze-drying, freeze-dried polygonatum powder, freeze-dried wolfberry powder and freeze-dried flavor-enhancing fruit powder are obtained.

[0026] S4. Chocolate preparation and refining: Place freeze-dried polygonatum powder, freeze-dried wolfberry powder, freeze-dried flavoring fruit powder, cocoa solids, cocoa butter and inulin in a container in proportion and stir to mix. Then use a ball mill to refine the mixed material for 48 hours. The ball milling speed is 300 rpm. The ball milling medium is stainless steel balls with a diameter of 5 mm. The temperature is maintained at 10°C to avoid degradation of ingredients due to high temperature.

[0027] S5, molding and packaging: pour the prepared chocolate mixture in S4 into the mold, pass through the cooling tunnel, set the temperature to -10℃, and cool for 10 minutes to shape it into Huangjing wolfberry chocolate, and then use the automatic tin foil packaging line to package it to ensure the freshness and quality of the product.

[0028] Implementation column 2

[0029] A polygonatum and wolfberry chocolate comprises the following components by weight percentage: 5% polygonatum freeze-dried powder, 5% wolfberry freeze-dried powder, 5% flavoring fruit freeze-dried powder, 50% cocoa solids, 30% cocoa butter and 5% inulin.

[0030] A production process of polygonatum and wolfberry chocolate, comprising the following production process flow:

[0031] S1. Raw material selection: Select high-quality polygonatum and wolfberry from specific origins to ensure the effective ingredients and taste of the raw materials, and prepare flavoring fruit powder, cocoa solids, cocoa butter and inulin.

[0032] S2. Cleaning and steaming: Use clean water to thoroughly clean the polygonatum and wolfberry to remove surface impurities, and then steam and dry the cleaned polygonatum and wolfberry. The steam temperature is 100°C, the steaming time of polygonatum is 2 hours, and the steaming time of wolfberry is 1 hour. The humidity of the steaming environment is required to be controlled at 65% to avoid excessive drying and loss of effective ingredients.

[0033] S3. Freeze-drying extraction: Place the polygonatum, wolfberry and flavor-enhancing fruit powder obtained in S2 into a freeze-drying device with a pre-freezing temperature of -40°C, a vacuum degree of 20Pa, and a freeze-drying time of 24 hours to ensure that the effective ingredients are retained to the maximum extent. After freeze-drying, freeze-dried polygonatum powder, freeze-dried wolfberry powder and freeze-dried flavor-enhancing fruit powder are obtained.

[0034] S4. Chocolate preparation and refining: Place freeze-dried polygonatum powder, freeze-dried wolfberry powder, freeze-dried flavoring fruit powder, cocoa solids, cocoa butter and inulin in a container in proportion and stir to mix. Then use a ball mill to refine the mixed material for 48 hours. The ball milling speed is 300 rpm. The ball milling medium is stainless steel balls with a diameter of 5 mm. The temperature is maintained at 15°C to avoid degradation of ingredients due to high temperature.

[0035] S5, molding and packaging: pour the prepared chocolate mixture in S4 into the mold, pass through the cooling tunnel, set the temperature to -10℃, and cool for 10 minutes to shape it into Huangjing wolfberry chocolate, and then use the automatic tin foil packaging line to package it to ensure the freshness and quality of the product.

[0036] Implementation Column 3

[0037] A polygonatum and wolfberry chocolate comprises the following components by weight percentage: 10% polygonatum freeze-dried powder, 10% wolfberry freeze-dried powder, 10% flavoring fruit freeze-dried powder, 60% cocoa solids, 40% cocoa butter and 10% inulin.

[0038] A production process of polygonatum and wolfberry chocolate, comprising the following production process flow:

[0039] S1. Raw material selection: Select high-quality polygonatum and wolfberry from specific origins to ensure the effective ingredients and taste of the raw materials, and prepare flavoring fruit powder, cocoa solids, cocoa butter and inulin.

[0040] S2. Cleaning and steaming: Use clean water to thoroughly clean the polygonatum and wolfberry to remove surface impurities, and then steam and dry the cleaned polygonatum and wolfberry. The steam temperature is 110°C, the steaming time for polygonatum is 3 hours, and the steaming time for wolfberry is 1.5 hours. The humidity of the steaming environment is required to be controlled at 70% to avoid excessive drying and loss of effective ingredients.

[0041] S3. Freeze-drying extraction: Place the polygonatum, wolfberry and flavor-enhancing fruit powder obtained in S2 into a freeze-drying device with a pre-freezing temperature of -40°C, a vacuum degree of 30Pa, and a freeze-drying time of 35 hours to ensure that the effective ingredients are retained to the maximum extent. After freeze-drying, freeze-dried polygonatum powder, freeze-dried wolfberry powder and freeze-dried flavor-enhancing fruit powder are obtained.

[0042] S4. Chocolate preparation and refining: Place freeze-dried polygonatum powder, freeze-dried wolfberry powder, freeze-dried flavoring fruit powder, cocoa solids, cocoa butter and inulin in a container in proportion and stir to mix. Then use a ball mill to refine the mixed material for 48 hours. The ball milling speed is 300 rpm. The ball milling medium is stainless steel balls with a diameter of 5 mm. The temperature is maintained at 20°C to avoid degradation of ingredients due to high temperature.

[0043] S5, molding and packaging: pour the prepared chocolate mixture in S4 into the mold, pass through the cooling tunnel, set the temperature to -10℃, and cool for 10 minutes to shape it into Huangjing wolfberry chocolate, and then use the automatic tin foil packaging line to package it to ensure the freshness and quality of the product.

[0044] It can be seen from the above three implementations that implementation 2 is the optimal solution. The chocolate prepared is rich in nutrition. Compared with ordinary chocolate, the chocolate containing polygonatum and wolfberry has greatly improved nutritional content, enhanced the health value of the product, and has a unique taste. The freeze-drying technology is used to retain the natural flavor of polygonatum and wolfberry. After 48 hours of refining, the silkiness of the chocolate reaches an unprecedented level of fineness, and the taste is rich, which meets the market demand and meets the needs of modern young people for healthy food. It overcomes the disadvantages of traditional dark chocolate in taste and has good market prospects.

[0045] Furthermore, polygonatum, wolfberry and fruit powder are freeze-dried, and the grinding degree and water content are strictly regulated. The grinding temperature and time of chocolate need to be precisely controlled to avoid unevenness or starch reaction that leads to gelatinization of the mixed sauce. Because of its low melting point, this product adopts strip filling and automatic tin foil packaging line. This packaging line is a purely imported production line with high cost.

[0046] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A polygonatum and wolfberry chocolate, characterized in that: The invention comprises the following components by weight percentage: 1-10% of polygonatum freeze-dried powder, 1-10% of wolfberry freeze-dried powder, 1-10% of flavor enhancer fruit freeze-dried powder, 40-60% of cocoa solids, 20-40% of cocoa butter and 1-10% of inulin.

2. The polygonatum sibiricum and wolfberry chocolate according to claim 1, characterized in that: Polygonatum freeze-dried powder 1%, wolfberry freeze-dried powder 1%, flavor enhancer fruit freeze-dried powder 1%, cocoa solids 40%, cocoa butter 20%, inulin 1%.

3. The polygonatum sibiricum and wolfberry chocolate according to claim 2, characterized in that: Polygonatum freeze-dried powder 5%, wolfberry freeze-dried powder 5%, flavor enhancer fruit freeze-dried powder 5%, cocoa solids 50%, cocoa butter 30%, inulin 5%.

4. The polygonatum sibiricum and wolfberry chocolate according to claim 3, characterized in that: Polygonatum freeze-dried powder 10%, wolfberry freeze-dried powder 10%, flavor enhancer fruit freeze-dried powder 10%, cocoa solids 60%, cocoa butter 40% and inulin 10%.

5. A process for making polygonatum and wolfberry chocolate, characterized in that: The production process includes the following: S1. Raw material selection: Select high-quality polygonatum and wolfberry from specific origins to ensure the effective ingredients and taste of the raw materials, and prepare flavoring fruit powder, cocoa solids, cocoa butter and inulin; S2, washing and steaming: using clean water to thoroughly wash the polygonatum and wolfberry to remove surface impurities, and then steaming the washed polygonatum and wolfberry, the steam temperature is 90-110° C., the steaming time of the polygonatum is 1-3 hours, and the steaming time of the wolfberry is 0.5-1.5 hours; S3, freeze-drying extraction: the polygonatum, wolfberry and flavor-enhancing fruit powder obtained in S2 are placed in a freeze-drying device, the pre-freezing temperature is -40°C, the vacuum degree is 10-30Pa, and the freeze-drying time is 18-35 hours to ensure that the effective ingredients are retained to the maximum extent. After the freeze-drying is completed, freeze-dried polygonatum powder, freeze-dried wolfberry powder and freeze-dried flavor-enhancing fruit powder are obtained; S4, chocolate preparation and refining: freeze-dried polygonatum powder, freeze-dried wolfberry powder, freeze-dried flavoring fruit powder, cocoa solids, cocoa butter and inulin are placed in a container according to proportion and stirred and mixed, and then the mixed material is refined for 48 hours using a ball mill; S5, molding and packaging: pour the prepared chocolate mixture in S4 into the mold, pass through the cooling tunnel, set the temperature to -10℃, and cool for 10 minutes to shape it into Huangjing wolfberry chocolate, and then use the automatic tin foil packaging line to package it to ensure the freshness and quality of the product.

6. The process for making polygonatum and wolfberry chocolate according to claim 5, characterized in that: The steaming and drying environment requires the humidity to be controlled at 60%-70% to avoid excessive drying and loss of effective ingredients.

7. The process for making polygonatum and wolfberry chocolate according to claim 6, characterized in that: The ball milling speed was 300 rpm, the ball milling medium was stainless steel balls with a diameter of 5 mm, and the temperature was maintained at 10-20 °C to avoid degradation of components caused by high temperature.