CN105309723A - Cold-preventing chocolate and preparation method thereof - Google Patents
Cold-preventing chocolate and preparation method thereof Download PDFInfo
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- CN105309723A CN105309723A CN201410316696.9A CN201410316696A CN105309723A CN 105309723 A CN105309723 A CN 105309723A CN 201410316696 A CN201410316696 A CN 201410316696A CN 105309723 A CN105309723 A CN 105309723A
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Abstract
The invention provides cold-preventing chocolate being prepared from following components, by weight, 20 parts of cocoa liquid, 20 parts of healthy sugar, 20 parts of an emulsifier, 10 parts of cocoa butter, 10 parts of refined edible vegetable oil, 0.5 parts of nuts, 0.5 parts of phospholipid and 2 parts of a core additive, wherein the core additive includes fresh ginger, kudzu roots, chrysanthemum indicum and liquorice according to the weight ratio of 1:1:1:1. The cold-preventing chocolate is simple in preparation method, is low in cost, is high in yield, is good in quality, is abundant in nutrients and is scientific and reasonable in formula. The core additive is added to the chocolate, wherein the components in the core additive are reasonably mixed and achieve a synergistic effect. The chocolate has a cold-preventing effect and is simple in preparation method. The active components in the core additive are all retained in the chocolate. The chocolate is rich in nutrition.
Description
Technical field
The invention belongs to field of food, particularly a kind of preventing cold chocolate and preparation method thereof.
Background technology
Along with expanding economy, people's operating pressure is comparatively large, causes the stomach trouble incidence of disease very high, belongs to common disease and frequently-occurring disease.The method for the treatment of stomach trouble is a lot, usually adopts the method for drug therapy.But for stomach trouble drug therapy, usually need the lasting long period, long-term prescription increases economy and the mental burden of patient, patient is produced and is sick of psychology, and also increase the burden of kidney, be unfavorable for healthy.
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 preventing cold.
Summary of the invention
goal of the invention:it is chocolate that the first object of the present invention is to provide a kind of preventing cold.
The second object of the present invention is to provide the preparation method of above-mentioned chocolate.
technical scheme:a kind of preventing cold 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 ginger of mass ratio 1:1:1:1, the root of kudzu vine, mother chrysanthemum, Radix Glycyrrhizae.
Wherein said health sugar is one or more in xylitol, arabinose, erythrose alcohol and maltitol.
A preparation method for preventing cold 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 preventing cold chocolate.
Beneficial effect: the chocolate preparation method of preventing cold 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 obtained chocolate has effect of preventing cold.The preparation method of preventing cold 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 preventing cold 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 ginger of mass ratio 1:1:1:1, the root of kudzu vine, mother chrysanthemum, Radix Glycyrrhizae.
Wherein, described health sugar is one or more in xylitol, arabinose, erythrose alcohol and maltitol.
A preparation method for preventing cold 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 preventing cold chocolate.
Claims (3)
1. a preventing cold 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 ginger of mass ratio 1:1:1:1, the root of kudzu vine, mother chrysanthemum, Radix Glycyrrhizae.
2. a kind of preventing cold 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 preventing cold 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 preventing cold chocolate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410316696.9A CN105309723A (en) | 2014-07-06 | 2014-07-06 | Cold-preventing chocolate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410316696.9A CN105309723A (en) | 2014-07-06 | 2014-07-06 | Cold-preventing chocolate and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105309723A true CN105309723A (en) | 2016-02-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410316696.9A Pending CN105309723A (en) | 2014-07-06 | 2014-07-06 | Cold-preventing chocolate and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105309723A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173129A (en) * | 2016-07-26 | 2016-12-07 | 柳州定店科技有限公司 | A kind of chocolate of enhancing immunity and preparation method thereof |
| CN107333960A (en) * | 2017-08-17 | 2017-11-10 | 岭南师范学院 | A kind of bark of eucommia radix glycyrrhizae chocolate and preparation method thereof |
-
2014
- 2014-07-06 CN CN201410316696.9A patent/CN105309723A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173129A (en) * | 2016-07-26 | 2016-12-07 | 柳州定店科技有限公司 | A kind of chocolate of enhancing immunity and preparation method thereof |
| CN107333960A (en) * | 2017-08-17 | 2017-11-10 | 岭南师范学院 | A kind of bark of eucommia radix glycyrrhizae chocolate and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160210 |
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| WD01 | Invention patent application deemed withdrawn after publication |