Peony strawberry chocolate and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to peony strawberry chocolate and a preparation method thereof, and the peony strawberry chocolate comprises 45-55% of cocoa butter, 10-20% of whole milk powder, 10-20% of strawberry freeze-dried powder and 5-10% of peony pollen. The peony flower freeze-dried powder and the strawberry freeze-dried powder are innovatively added into the chocolate formula, so that the chocolate has the characteristics of bright color, zero pigment addition, elegant fragrance and rich flower fragrance, the flavor is more diversified, the functions are richer, the components are healthier, and the added value of the product is further improved to win market competitiveness.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to peony strawberry chocolate and a preparation method thereof. Background Art

[0002] Chocolate is not only unique in taste, rich in nutrition and has certain health functions, so it is quite popular among most people. In recent years, the chocolate production in my country has grown rapidly at a double-digit rate, showing huge market development potential. With the continuous development of social economy, the market has proposed the development direction of chocolate towards diversification, functionalization and low sugar.

[0003] Although there are many kinds of chocolate products on the market, there are still relatively few chocolates with unique flavors and more health functions, and the calories of sweeteners are high, which basically cannot meet people's growing demand for flavor diversification. Therefore, the present invention proposes a peony strawberry chocolate and a preparation method thereof. Summary of the invention

[0004] The present invention provides a peony strawberry chocolate and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A peony strawberry chocolate is characterized by comprising 45-55% cocoa butter, 10-20% whole milk powder, 10-20% freeze-dried strawberry powder and 5-10% peony pollen.

[0007] As a further improvement of the technical solution: it includes 50% cocoa butter, 15% whole milk powder, 15% freeze-dried strawberry powder, 7.5% peony pollen, and 12.5% ​​powdered sugar.

[0008] The present invention also includes a method for preparing peony strawberry chocolate, comprising the following steps:

[0009] The first step is to prepare freeze-dried strawberry powder and peony pollen for later use;

[0010] Step 2, preparation of chocolate sauce: according to the raw material ratio, cocoa butter, white sugar and whole milk powder are mixed and added into a fine grinder for fine grinding to prepare chocolate sauce with a particle size of less than 25um, and the finely ground chocolate sauce is transferred into a heat preservation tank at a temperature of 35-55°C for standby use;

[0011] The third step is pressure difference mixing: the freeze-dried strawberry powder and peony pollen prepared in the first step and the chocolate sauce prepared in the second step are put into a container to obtain a mixture, the freeze-dried strawberry powder and peony pollen are completely immersed in the chocolate sauce, and the chocolate is penetrated into the tissue structure of the strawberry by positive pressure, negative pressure or alternating positive and negative pressure to obtain a peony strawberry chocolate product, and finally the prepared peony strawberry chocolate product is frozen for storage.

[0012] As a further improvement of the technical solution, freeze-dried strawberry powder is prepared by selecting fresh ripe strawberries, removing the stalks and calyx, washing them, and dehydrating them by puffing with carbon dioxide at room temperature or by vacuum freeze drying until the moisture content of the strawberries is less than 5%, and then crushing and sieving them.

[0013] As a further improvement of the technical solution, peony pollen is prepared by selecting fresh peony petals, washing them, dehydrating them by carbon dioxide puffing at room temperature or vacuum freeze drying them until the moisture content of the petals is less than 5%, and then crushing and screening them.

[0014] As a further improvement of the technical solution: in the third step, when only positive pressure is used for infiltration, the positive pressure is 0.5-3.0Mpa and maintained for 20-40min.

[0015] As a further improvement of the technical solution: in the third step, when only negative pressure is used for infiltration, the negative pressure vacuum degree is 100-560 Pa and is maintained for 20-40 minutes.

[0016] As a further improvement of the present technical solution: the positive and negative pressure alternating infiltration process in the third step is: the positive pressure is 0.5-3.0Mpa, maintained for 10-20min; the negative pressure vacuum is 100-560Pa, maintained for 10-20min, alternating 2-3 times.

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

[0018] The present invention innovatively adds freeze-dried peony flower powder and freeze-dried strawberry powder into the formula of chocolate, so that the chocolate has the characteristics of bright color, no pigment added, elegant fragrance, and strong floral fragrance, more diversified flavor, richer functions, and healthier components, further improving the added value of the product to win market competitiveness.

[0019] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention and implement it according to the contents of the specification, the following is a detailed description of the preferred embodiments of the present invention in conjunction with the accompanying drawings. The specific implementation of the present invention is given in detail by the following embodiments and their accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The drawings described herein are used to provide a further understanding of the present invention and constitute a part of this application. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0021] Figure 1 The present invention provides a schematic structural diagram of a method for preparing peony strawberry chocolate. DETAILED DESCRIPTION

[0022] The principles and features of the present invention are described below in conjunction with the accompanying drawings. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention. The present invention is described in more detail by way of example with reference to the accompanying drawings in the following paragraphs. It should be noted that the accompanying drawings are all in a very simplified form and are not in precise proportions, and are only used to facilitate and clearly assist in explaining the purpose of the embodiments of the present invention.

[0023] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more related listed items.

[0024] A peony strawberry chocolate is characterized by comprising 45-55% cocoa butter, 10-20% whole milk powder, 10-20% freeze-dried strawberry powder and 5-10% peony pollen.

[0025] As a further improvement of the technical solution: it includes 50% cocoa butter, 15% whole milk powder, 15% freeze-dried strawberry powder, 7.5% peony pollen, and 12.5% ​​powdered sugar.

[0026] The present invention also includes a method for preparing peony strawberry chocolate, comprising the following steps:

[0027] The first step is to prepare freeze-dried strawberry powder and peony pollen for later use;

[0028] Preparation of freeze-dried strawberry powder, specifically: select fresh ripe strawberries, remove the fruit stalk and calyx, wash, and then dehydrate or dry the strawberries at room temperature by puffing with carbon dioxide or freeze drying in vacuum, dehydrate or dry until the moisture content of the strawberries is less than 5%, and then crush and screen. Preparation of peony pollen, specifically: select fresh peony petals, wash, and then dehydrate or dry the petals by puffing with carbon dioxide at room temperature by puffing with carbon dioxide or freeze drying in vacuum, dehydrate or dry until the moisture content of the petals is less than 5%, and then crush and screen.

[0029] Step 2, preparation of chocolate sauce: according to the raw material ratio, cocoa butter, white sugar and whole milk powder are mixed and added into a fine grinder for fine grinding to prepare chocolate sauce with a particle size of less than 25um, and the finely ground chocolate sauce is transferred into a heat preservation tank at a temperature of 35-55°C for standby use;

[0030] The third step is pressure difference mixing: the freeze-dried strawberry powder and peony pollen prepared in the first step and the chocolate sauce prepared in the second step are put into a container to obtain a mixture, the freeze-dried strawberry powder and peony pollen are completely immersed in the chocolate sauce, and the chocolate is infiltrated into the tissue structure of the strawberry by positive pressure, negative pressure or alternating positive and negative pressure to obtain a peony strawberry chocolate product, and finally the prepared peony strawberry chocolate product is frozen and stored; wherein, when only positive pressure is used for infiltration, the positive pressure is 0.5-3.0Mpa, which is maintained for 20-40min; when only negative pressure is used for infiltration, the negative pressure vacuum is 100-560Pa, which is maintained for 20-40min; the positive and negative pressure alternating infiltration process is: the positive pressure is 0.5-3.0Mpa, which is maintained for 10-20min; the negative pressure vacuum is 100-560Pa, which is maintained for 10-20min, and the process is alternating 2-3 times.

[0031] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any ordinary technician in the industry can smoothly implement the present invention as shown in the drawings and described above. However, any equivalent changes, modifications and evolutions made by technicians familiar with the profession without departing from the scope of the technical solution of the present invention using the technical content disclosed above are all equivalent embodiments of the present invention. At the same time, any equivalent changes, modifications and evolutions made to the above embodiments based on the essential technology of the present invention are still within the protection scope of the technical solution of the present invention.

Claims

1. A peony strawberry chocolate, characterized in that: The invention comprises 45-55% cocoa butter, 10-20% whole milk powder, 10-20% freeze-dried strawberry powder and 5-10% peony pollen.

2. The peony strawberry chocolate according to claim 1, characterized in that: Includes 50% cocoa butter, 15% whole milk powder, 15% freeze-dried strawberry powder, 7.5% peony pollen, 12.5% ​​powdered sugar.

3. The method for preparing peony strawberry chocolate according to any one of claims 1-2, characterized in that: The following steps are involved: The first step is to prepare freeze-dried strawberry powder and peony pollen for later use; Step 2, preparation of chocolate sauce: according to the raw material ratio, cocoa butter, white sugar and whole milk powder are mixed and added into a fine grinder for fine grinding to prepare chocolate sauce with a particle size of less than 25um, and the finely ground chocolate sauce is transferred into a heat preservation tank at a temperature of 35-55°C for standby use; The third step is pressure difference mixing: the freeze-dried strawberry powder and peony pollen prepared in the first step and the chocolate sauce prepared in the second step are put into a container to obtain a mixture, the freeze-dried strawberry powder and peony pollen are completely immersed in the chocolate sauce, and the chocolate is penetrated into the tissue structure of the strawberry by positive pressure, negative pressure or alternating positive and negative pressure to obtain a peony strawberry chocolate product, and finally the prepared peony strawberry chocolate product is frozen for storage.

4. The method for preparing peony strawberry chocolate according to claim 3, characterized in that: Preparation of strawberry freeze-dried powder specifically comprises the following steps: selecting fresh ripe strawberries, removing the fruit stalks and calyx, washing, dehydrating by carbon dioxide puffing at room temperature or by vacuum freeze drying, dehydrating or drying until the moisture content of the strawberries is less than 5%, and crushing and sieving.

5. The method for preparing peony strawberry chocolate according to claim 4, characterized in that: The preparation of peony pollen specifically comprises the following steps: fresh peony petals are selected, washed, subjected to carbon dioxide puffing dehydration at room temperature or vacuum freeze drying, dehydration or drying until the moisture content of the petals is less than 5%, and crushing and sieving.

6. The method for preparing peony strawberry chocolate according to claim 3, characterized in that: In the third step, when only positive pressure is used for infiltration, the positive pressure is 0.5-3.0 MPa and maintained for 20-40 minutes.

7. The method for preparing peony strawberry chocolate according to claim 3, characterized in that: In the third step, when only negative pressure is used for infiltration, the negative pressure vacuum degree is 100-560 Pa and is maintained for 20-40 minutes.

8. The method for preparing peony strawberry chocolate according to claim 3, characterized in that: The positive and negative pressure alternating infiltration process in the third step is: the positive pressure is 0.5~3.0Mpa, maintained for 10~20min; the negative pressure vacuum is 100~560pa, maintained for 10~20min, alternating 2~3 times.

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