CN103549094A - Green tea and wheat seedling chocolates and preparation method thereof - Google Patents
Green tea and wheat seedling chocolates and preparation method thereof Download PDFInfo
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- CN103549094A CN103549094A CN201310590735.XA CN201310590735A CN103549094A CN 103549094 A CN103549094 A CN 103549094A CN 201310590735 A CN201310590735 A CN 201310590735A CN 103549094 A CN103549094 A CN 103549094A
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Abstract
The invention discloses green tea and wheat seedling chocolates and a preparation method of the green tea and wheat seedling chocolates. The green tea and wheat seedling chocolates comprise the following raw materials: green tea powder, wheat seedling powder, corn powder, buckwheat powder, barley powder, wheat powder and white granulated sugar in a certain ratio. The preparation method comprises the following steps: (1) mixing the raw materials in the certain ratio, adding water for stirring, inputting uniformly stirred pulp into a rolling scratch board drier for drying into slices, and grinding into crisp green tea and wheat seedling chips; (2) heating and melting cocoa butter; (3) pouring the crisp green tea and wheat seedling chips into molten cocoa butter for mixing; (4) moulding mixed green tea and wheat seedling chocolate pulp; (5) cooling for hardening; (6) stripping off hardened green tea and wheat seedling chocolates from moulds; and (7) packaging the green tea and wheat seedling chocolates. The preparation method is reasonable in formula and convenient to operate; the green tea and wheat seedling chocolates have the effects of dredging intestinal tract, treating constipation, preventing oil absorption, losing weight, protecting liver function, resisting oxidation and removing toxins to maintain beauty, and are delicious with crispiness.
Description
Technical field
The invention belongs to food processing technology field, more specifically relate to a kind of tea wheat seeding chocolate of smearing, also relate to a kind of preparation method who smears tea wheat seeding chocolate simultaneously.
Background technology
Chocolate is to take a kind of sweet food that cocoa slurry and cocoa butter make as primary raw material.Chocolate is the solid food of being processed into according to a certain percentage with cocoa products (cocoa butter, cocoa liquor or cocoa power) and other food.The existing product of chocolate and chocolate has: dark chocolate bar, white chocolate, milk chocolate, peppermint chocolate, whisky heart chocolate, nut chocolate, fresh fruit chocolate, mixing chocolate, companion's gimmick gram force, cartoon chocolate etc.Except this patent product, not identical with this patent tea wheat seeding chocolate of smearing also on market.
Summary of the invention
The object of the present invention is to provide a kind of tea wheat seeding chocolate of smearing, rationally, easy to operate, this product has reformation enteron aisle, treats constipation, stops the absorption of oil content, weight-reducing formula, liver function protecting, anti-oxidant, toxin-expelling and face nourishing.
Another object of the present invention is to be to provide a kind of preparation method who smears tea wheat seeding chocolate, and the product of preparation has good to eat crisp brittleness.
For achieving the above object, the present invention is by the following technical solutions:
A kind of smearing smeared crisp of tea wheat seeding in tea wheat seeding chocolate, and it is made by the mass fraction of following raw material:
A kind of smearing smeared crisp of tea wheat seeding in tea wheat seeding chocolate, and it makes (preferable range) by the mass fraction of following raw material:
A kind of smearing smeared crisp of tea wheat seeding in tea wheat seeding chocolate, and it makes (optimum range) by the mass fraction of following raw material:
A kind of smearing smeared crisp of tea wheat seeding in tea wheat seeding chocolate, and it makes (optimum value) by the mass fraction of following raw material:
A preparation method who smears tea wheat seeding chocolate, the steps include:
(1) smear the preparation of crisp of tea wheat seeding: smear tea powder, wheat seedling powder, corn flour, buckwheat, pearling cone meal, wheat flour, white granulated sugar and mix by a certain percentage, obtain compound, add the water of compound equivalent, rotating speed is to stir 15min-20min under 30rpm.In slurry input Rollingscratchboarddrier that will stir, be dried to thin slice, temperature is controlled at 120 ℃-150 ℃, through helical disk, at rotating speed, is 10rpm(10 rev/min) slow rotation is broken into and smears crisp of tea wheat seeding.
(2) cocoa butter fusing: 17-22 weight portion cocoa butter is heated to 45 ℃-55 ℃ and makes it fusing.
(3) mix: 78-83 weight portion being smeared to crisp of tea wheat seeding and pour in the cocoa butter having melted, is that 20rpm temperature is to mix 3min-5min under 45 ℃ of conditions at rotating speed.
(4) moulding: by the moulding immediately that tea wheat seeding chocolate material is let slip no opportunity of smearing mixing.
(5) sclerosis: have cooling two stages of pre-cold-peace.Wherein precooling phase temperature is controlled at 15～20 ℃, and the temperature of cooling stage is controlled between 5～10 ℃.
(6) demoulding: the tea wheat seeding chocolate of smearing after sclerosis is split away off from mould.
(7) packing: will split away off and smear tea wheat seeding chocolate and pack through metering from mould, and obtain a kind of tea wheat seeding of smearing chocolate.
The beneficial effect that the present invention has:
(1) the present invention is because the primary raw material that tea wheat seeding chocolate is smeared in crisp conduct of tea wheat seeding is smeared in use, and this product has good to eat crisp brittleness.Smearing crisp of tea wheat seeding and why enbrittle, is because smear tea wheat seeding slurry moisture rapid evaporation in roller drying process, has stayed due to various spaces.
(2) in the present invention owing to being that to smear tea wheat seeding be primary raw material, smear the contained dietary fiber reformation of tea enteron aisle, stop oil content absorption, promote fat combustion weight-reducing; Wheat seeding liver function protecting, treat constipation, help fat-reducing, contribute to ferroheme effect, anti-oxidant, toxin-expelling and face nourishing.Improved the tonic edibility of smearing tea wheat seeding chocolate.
(3) color of smearing tea wheat seeding chocolate is for green, show green color healthy food characteristic.
A kind of tea wheat seeding chocolate of smearing of invention, good mouthfeel is liked by consumer deeply, variety classes food is combined when improving mouthfeel and promoted human body to the wherein absorption of nutriment, and the present invention adopts harmless raw material to make, and has reached not only nutrition but also healthy dual purpose.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is described further.
Embodiment 1:
A kind of smearing smeared crisp of tea wheat seeding in tea wheat seeding chocolate, and it is made by the mass fraction of following raw material:
A preparation method who smears tea wheat seeding chocolate, the steps include:
(1) smear the preparation of crisp of tea wheat seeding: will smear tea powder, wheat seedling powder, corn flour, buckwheat, pearling cone meal, wheat flour, white granulated sugar and mix by a certain percentage, obtain compound, the water that adds compound equivalent, rotating speed is under 30rpm, to stir 15 or 16 or 17 or 18 or 19 or 20min.Rotating speed is to stir 15min under 30rpm, to in the slurry input Rollingscratchboarddrier stirring, be dried to thin slice, temperature is controlled at 120 or 126 or 130 or 136 or 141 or 145 or 150 ℃, through helical disk, at rotating speed, is 10rpm(10 rev/min) slow rotation is broken into and smears crisp of tea wheat seeding.
(2) cocoa butter fusing: 17 or 18 or 19 or 20 or 21 or 22 weight portion cocoa butters are heated to 45 or 46 or 47 or 48 or 49 or 51 or 52 or 54 or 55 ℃ and make it fusing.17 or 18 or 19 or 20 or 21 or 22 weight portion cocoa butters are heated to 50 ℃ and make it fusing.
(3) mix: 78 or 79 or 80 or 81 or 82 or 83 weight portions being smeared to crisp of tea wheat seeding and pour in the cocoa butter having melted, is that 20rpm temperature is under 45 ℃ of conditions, to mix 3 or 4 or 5min at rotating speed.
(4) moulding: by the moulding immediately that tea wheat seeding chocolate material is let slip no opportunity of smearing mixing.
(5) sclerosis: have cooling two stages of pre-cold-peace.Wherein precooling phase temperature is controlled at 15 or 16 or 17 or 18 or 19 or 20 ℃, and the temperature of cooling stage is controlled between 5 or 6 or 7 or 8 or 9 or 10 ℃.
(6) demoulding: the tea wheat seeding chocolate of smearing after sclerosis is split away off from mould.
(7) packing: will from mould split away off smear tea wheat seeding chocolate through metering pack.Obtain a kind of tea wheat seeding chocolate of smearing.
What the present invention was prepared smears tea wheat seeding chocolate color and luster for green, and local flavor is naturally pure, has the dual local flavor of the tea of smearing wheat seeding and cocoa butter, has good to eat fragility.
A kind of smearing smeared crisp of tea wheat seeding in tea wheat seeding chocolate, and it is made by the mass fraction of following raw material:
| Embodiment | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| Smear tea powder | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 25 | 26 |
| Wheat seedling powder | 30 | 29 | 28 | 27 | 26 | 25 | 24 | 23 | 22 | 21 | 20 | 22 | 27 |
| Corn flour | 9 | 8 | 12 | 10 | 11 | 12 | 10 | 11 | 12 | 9 | 10 | 12 | 10 |
| Buckwheat | 10 | 12 | 11 | 12 | 11 | 10 | 12 | 11 | 12 | 12 | 11 | 10 | 12 |
| Pearling cone meal | 10 | 9 | 10 | 11 | 11 | 9 | 10 | 11 | 12 | 9 | 8 | 11 | 9 |
| Wheat flour | 11 | 12 | 9 | 10 | 9 | 10 | 11 | 8 | 8 | 12 | 12 | 10 | 9 |
| White granulated sugar | 10 | 9 | 8 | 7 | 8 | 9 | 7 | 9 | 6 | 8 | 9 | 10 | 7 |
| Amount to | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
Its preparation process is identical with embodiment 1.
Embodiment 15:
(1) smear the preparation of crisp of tea wheat seeding: will smear tea powder 27%, wheat seedling powder 28%, corn flour 10%, buckwheat 8%, pearling cone meal 8%, wheat flour 9%, white granulated sugar 10% mixing, and obtain compound, and add the water of compound equivalent, rotating speed is to stir 18min under 30rpm.By being dried to thin slice in the slurry input Rollingscratchboarddrier (temperature is 140 ℃) stirring, through helical disk, at rotating speed, being 15rpm(10 rev/min) slow rotation is broken into and smears crisp of tea wheat seeding.
(2) cocoa butter fusing: 21 weight portion cocoa butters are heated to 55 ℃ and make it fusing.
(3) mix: 79 weight portions being smeared to crisp of tea wheat seeding and pour in the cocoa butter having melted, is that 20rpm temperature is to mix 5min under 45 ℃ of conditions at rotating speed.
(4) moulding: by the moulding immediately that tea wheat seeding chocolate material is let slip no opportunity of smearing mixing.
(5) sclerosis: have cooling two stages of pre-cold-peace.Wherein precooling phase temperature is controlled at 15 ℃, and the temperature of cooling stage is controlled at 5 ℃.
(6) demoulding: the tea wheat seeding chocolate of smearing after sclerosis is split away off from mould.
(7) packing: will from mould split away off smear tea wheat seeding chocolate through metering pack.
What the present invention was prepared smears tea wheat seeding chocolate color and luster for green, and local flavor is naturally pure, has the dual local flavor of the tea of smearing wheat seeding and cocoa butter, has good to eat crisp brittleness.
Compare above-described embodiment 1--15, wherein the effect of embodiment 15 is best.
Claims (6)
1. smear and smear crisp of tea wheat seeding in tea wheat seeding chocolate for one kind, it is made by the mass fraction of following raw material:
Raw material %
Smear tea powder 20%-30%
Wheat seedling powder 20%-30%
Corn flour 6%-12%
Buckwheat 6%-12%
Pearling cone meal 6%-12%
Wheat flour 6%-12%
White granulated sugar 6%-12%.
2. a kind of smearing according to claim 1 smeared crisp of tea wheat seeding in tea wheat seeding chocolate, it is characterized in that:
Raw material %
Smear tea powder 21%-29%
Wheat seedling powder 21%-29%
Corn flour 7%-11%
Buckwheat 7%-11%
Pearling cone meal 7%-11%
Wheat flour 7%-11%
White granulated sugar 7%-11%.
3. a kind of smearing according to claim 1 smeared crisp of tea wheat seeding in tea wheat seeding chocolate, it is characterized in that:
Raw material %
Smear tea powder 22%-28%
Wheat seedling powder 22%-28%
Corn flour 8%-10%
Buckwheat 8%-10%
Pearling cone meal 8%-10%
Wheat flour 8%-10%
White granulated sugar 8%-10%.
4. a kind of smearing according to claim 1 smeared crisp of tea wheat seeding in tea wheat seeding chocolate, it is characterized in that:
Raw material %
Smear tea powder 27%
Wheat seedling powder 28%
Corn flour 10%
Buckwheat 8%
Pearling cone meal 8%
Wheat flour 9%
White granulated sugar 10%.
5. a kind of smearing according to claim 1 smeared crisp of tea wheat seeding in tea wheat seeding chocolate, it is characterized in that:
Raw material %
Smear tea powder 28%
Wheat seedling powder 26%
Corn flour 10%
Buckwheat 9%
Pearling cone meal 9%
Wheat flour 9%
White granulated sugar 9%.
6. a preparation method who smears tea wheat seeding chocolate, the steps include:
(1) smear the preparation of crisp of tea wheat seeding: smear tea powder, wheat seedling powder, corn flour, buckwheat, pearling cone meal, wheat flour, white granulated sugar and mix by a certain percentage, obtain compound, the water that adds compound equivalent, rotating speed is stirring-20min under 30rpm, to in the slurry input Rollingscratchboarddrier stirring, be dried to thin slice, temperature is controlled at 120 ℃-150 ℃, through helical disk, at rotating speed, is that 10rpm slow rotation is broken into and smears crisp of tea wheat seeding;
(2) cocoa butter fusing: 17-22 weight portion cocoa butters are heated to 45 ℃-55 ℃ and make it fusing;
(3) mix: 78-83 weight portion being smeared to crisp of tea wheat seeding and pour in the cocoa butter having melted, is that 20rpm temperature is to mix 3min-5min under 45 ℃ of conditions at rotating speed;
(4) moulding: smear tea wheat seeding chocolate moulding by what mix;
(5) sclerosis: have cooling two stages of pre-cold-peace, wherein precooling phase temperature is controlled at 15～20 ℃, and the temperature of cooling stage is controlled between 5～10 ℃;
(6) demoulding: the tea wheat seeding chocolate of smearing after sclerosis is split away off from mould;
(7) packing: will split away off and smear tea wheat seeding chocolate and pack through metering from mould, and obtain a kind of tea wheat seeding of smearing chocolate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310590735.XA CN103549094B (en) | 2013-11-21 | 2013-11-21 | Green tea and wheat seedling chocolates and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310590735.XA CN103549094B (en) | 2013-11-21 | 2013-11-21 | Green tea and wheat seedling chocolates and preparation method thereof |
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| CN103549094A true CN103549094A (en) | 2014-02-05 |
| CN103549094B CN103549094B (en) | 2015-03-04 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104660A (en) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | Green tea flavored chocolates and production method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03228664A (en) * | 1990-02-02 | 1991-10-09 | Meiji Seika Kaisha Ltd | Food having function of suppressing lipid digestion and absorption |
| CN1061697A (en) * | 1990-12-01 | 1992-06-10 | 周金铭 | The production method of nut kernel chocolate |
| CN102283303A (en) * | 2011-08-18 | 2011-12-21 | 成都市龙泉龙喜食品有限责任公司 | Fruit material chocolates and processing method thereof |
| CN102422849A (en) * | 2011-10-20 | 2012-04-25 | 安徽省农业科学院农产品加工研究所 | Matcha crisp cookie and processing method thereof |
-
2013
- 2013-11-21 CN CN201310590735.XA patent/CN103549094B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03228664A (en) * | 1990-02-02 | 1991-10-09 | Meiji Seika Kaisha Ltd | Food having function of suppressing lipid digestion and absorption |
| CN1061697A (en) * | 1990-12-01 | 1992-06-10 | 周金铭 | The production method of nut kernel chocolate |
| CN102283303A (en) * | 2011-08-18 | 2011-12-21 | 成都市龙泉龙喜食品有限责任公司 | Fruit material chocolates and processing method thereof |
| CN102422849A (en) * | 2011-10-20 | 2012-04-25 | 安徽省农业科学院农产品加工研究所 | Matcha crisp cookie and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104660A (en) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | Green tea flavored chocolates and production method thereof |
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