CN105285277A - Ovulation-promoting chocolate and preparation method of the ovulation-promoting chocolate - Google Patents

Abstract

The invention provides ovulation-promoting chocolate. The ovulation-promoting chocolate comprises the following ingredients in parts by weight: 20 parts of cocoa liquor, 20 parts of healthy sugar, 20 parts of emulsifier, 10 parts of cacao butter, 10 parts of refined edible vegetable oil, 0.5 part of kernels, 0.5 part of phospholipid and 2 parts of core additives; the core additives comprise the following ingredients: black soybeans, ginger tea, Chinese wolfberry fruits and sweet potato pulp, wherein the weight ratio between the black soybeans, the ginger tea, the Chinese wolfberry fruits and the sweet potato pulp is 2:2:1:1. The ovulation-promoting chocolate provided by the invention has simple preparation method, low cost, high yield, good quality, rich nutrition as well as scientific and rational recipe. According to the invention, the core additives are added in the chocolate, so that the ingredients are rationally compounded and have increased synergy effects; and the black soybeans, the ginger tea, the Chinese wolfberry fruits and the sweet potato pulp make the prepared chocolate functional in promoting ovulation. The preparation method of the ovulation-promoting chocolate provided by the invention is simple in technology; and active ingredients of the core additives in the prepared product can all be retained, so that the prepared product is rich in nutrition.

Description

A kind of ovulation rate is chocolate and preparation method thereof

Technical field

The invention belongs to field of food, particularly a kind of ovulation rate chocolate and preparation method thereof.

Background technology

Chocolate flavouring is unique, all-ages, deeply likes by masses, and its chemical composition can make people reduce pressure simultaneously.Along with the raising of people's living standard, requiring more and more higher to the mouthfeel of food, nutritive value, especially for leisure food such as chocolates, no matter be in designs and varieties, or on mouthfeel class, the requirement of consumer is more and more higher.

But chocolate product in the market, all makes can be used as primary raw material usually, prepare burden single, taste is single, function singleness, does not also have a kind of chocolate can ovulation rate.

Summary of the invention

It is chocolate that the first object of the present invention is to provide a kind of ovulation rate.The second object of the present invention is to provide the preparation method of above-mentioned chocolate.

A kind of ovulation rate provided by the invention is chocolate, is made up: cocoa liq-uor 20 parts, health sugar 20 parts, emulsifying agent 20 parts, cocoa butter 10 parts, refining of edible vegetable oil 10 parts, 0.5 part, kernel, phosphatidase 0 .5 part, core additive 2 parts of the component of following weight portion; Described core additive is the black soya bean of mass ratio 2:2:1:1:1, ginger tea, matrimony vine, cornus officinalis sieb et zucc.

Wherein, described health sugar is one or more in xylitol, arabinose, erythrose alcohol and maltitol.

A preparation method for ovulation rate chocolate, comprises the following steps:

(1) batch mixing: cocoa liq-uor, health sugar, emulsifying agent, cocoa butter, refining of edible vegetable oil and kernel are mixed, stirs at 50 DEG C in a mixing bowl, adds phosphatide continuation stirring and makes to mix, obtain just batch mixing;

(2) refine: by first batch mixing 20 DEG C of fine grinding 30h in fine grinding cylinder;

(3) add core additive: the first batch mixing after fine grinding filters, after filtrate insulation leaves standstill 30min, add core additive, stir and make to mix;

(4) temperature adjustment: by step (3) product temperature adjustment to 50 DEG C insulation 40min, then be cooled to 30 DEG C of insulation 40min, then be warming up to 25 DEG C of insulation 40min, obtain chocolate mass;

(5) obtained finished product: chocolate mass, through watering film, concussion, cooling, the demoulding, obtains ovulation rate chocolate.

Beneficial effect: the chocolate preparation method of ovulation rate provided by the invention is simple, with low cost, productive rate is high, quality good, nutritious, scientific formulation is reasonable.Core additive adds in chocolate by the present invention, and each component is reasonably combined, Synergistic, and black soya bean wherein, ginger tea, matrimony vine and cornus officinalis sieb et zucc make the chocolate obtained have effect of ovulation rate.The preparation method of ovulation rate chocolate provided by the invention, technique is simple, and in obtained product, core additive active component all can be retained, nutritious.

Detailed description of the invention

According to following embodiment, the present invention may be better understood.But those skilled in the art will readily understand, concrete material proportion, process conditions and result thereof described by embodiment only for illustration of the present invention, and should can not limit the present invention described in detail in claims yet.

Embodiment 1

A kind of ovulation rate is chocolate, is made up: cocoa liq-uor 20 parts, health sugar 20 parts, emulsifying agent 20 parts, cocoa butter 10 parts, refining of edible vegetable oil 10 parts, 0.5 part, kernel, phosphatidase 0 .5 part, core additive 2 parts of the component of following weight portion; Described core additive is the black soya bean of mass ratio 2:2:1:1, ginger tea, matrimony vine, cornus officinalis sieb et zucc.

Health sugar is one or more in xylitol, arabinose, erythrose alcohol and maltitol.

A preparation method for ovulation rate chocolate, comprises the following steps:

(1) batch mixing: cocoa liq-uor, health sugar, emulsifying agent, cocoa butter, refining of edible vegetable oil and kernel are mixed, stirs at 50 DEG C in a mixing bowl, adds phosphatide continuation stirring and makes to mix, obtain just batch mixing;

(2) refine: by first batch mixing 20 DEG C of fine grinding 30h in fine grinding cylinder;

(3) add core additive: the first batch mixing after fine grinding filters, after filtrate insulation leaves standstill 30min, add core additive, stir and make to mix;

(4) temperature adjustment: by step (3) product temperature adjustment to 50 DEG C insulation 40min, then be cooled to 30 DEG C of insulation 40min, then be warming up to 25 DEG C of insulation 40min, obtain chocolate mass;

(5) obtained finished product: chocolate mass, through watering film, concussion, cooling, the demoulding, obtains ovulation rate chocolate.

Claims (3)

1. an ovulation rate chocolate, is characterized in that: be made up of the component of following weight portion: cocoa liq-uor 20 parts, health sugar 20 parts, emulsifying agent 20 parts, cocoa butter 10 parts, refining of edible vegetable oil 10 parts, 0.5 part, kernel, phosphatidase 0 .5 part, core additive 2 parts; Described core additive is the black soya bean of mass ratio 2:2:1:1, ginger tea, matrimony vine, cornus officinalis sieb et zucc.

2. a kind of ovulation rate according to claim 1 is chocolate, it is characterized in that: described health sugar is one or more in xylitol, arabinose, erythrose alcohol and maltitol.

3. a preparation method for ovulation rate chocolate, is characterized in that: comprise the following steps:

(1) batch mixing: cocoa liq-uor, health sugar, emulsifying agent, cocoa butter, refining of edible vegetable oil and kernel are mixed, stirs at 50 DEG C in a mixing bowl, adds phosphatide continuation stirring and makes to mix, obtain just batch mixing;

(2) refine: by first batch mixing 20 DEG C of fine grinding 30h in fine grinding cylinder;

(3) add core additive: the first batch mixing after fine grinding filters, after filtrate insulation leaves standstill 30min, add core additive, stir and make to mix;

(4) temperature adjustment: by step (3) product temperature adjustment to 50 DEG C insulation 40min, then be cooled to 30 DEG C of insulation 40min, then be warming up to 25 DEG C of insulation 40min, obtain chocolate mass;

(5) obtained finished product: chocolate mass, through watering film, concussion, cooling, the demoulding, obtains ovulation rate chocolate.