CN107136278A - A kind of its preparation method of the chocolate product containing rice germ - Google Patents
A kind of its preparation method of the chocolate product containing rice germ Download PDFInfo
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- CN107136278A CN107136278A CN201710425143.0A CN201710425143A CN107136278A CN 107136278 A CN107136278 A CN 107136278A CN 201710425143 A CN201710425143 A CN 201710425143A CN 107136278 A CN107136278 A CN 107136278A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 70
- 235000009566 rice Nutrition 0.000 title claims abstract description 70
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 69
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 58
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 23
- 235000019221 dark chocolate Nutrition 0.000 claims abstract description 21
- 235000019222 white chocolate Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000006071 cream Substances 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 17
- 235000019868 cocoa butter Nutrition 0.000 claims description 16
- 235000020357 syrup Nutrition 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 229940110456 cocoa butter Drugs 0.000 claims description 7
- 235000015099 wheat brans Nutrition 0.000 claims description 7
- 235000020186 condensed milk Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001746 injection moulding Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 239000010903 husk Substances 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 244000052616 bacterial pathogen Species 0.000 claims description 3
- 230000009514 concussion Effects 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims 1
- 238000005096 rolling process Methods 0.000 claims 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 8
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 abstract description 4
- 208000008589 Obesity Diseases 0.000 abstract description 4
- 229930003427 Vitamin E Natural products 0.000 abstract description 4
- 239000001913 cellulose Substances 0.000 abstract description 4
- 229920002678 cellulose Polymers 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 4
- 229960001231 choline Drugs 0.000 abstract description 4
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 abstract description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 4
- 229960000367 inositol Drugs 0.000 abstract description 4
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 abstract description 4
- 235000020824 obesity Nutrition 0.000 abstract description 4
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 abstract description 4
- 235000019165 vitamin E Nutrition 0.000 abstract description 4
- 229940046009 vitamin E Drugs 0.000 abstract description 4
- 239000011709 vitamin E Substances 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 210000000577 adipose tissue Anatomy 0.000 abstract 1
- 235000013376 functional food Nutrition 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 230000003993 interaction Effects 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 7
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000004519 grease Substances 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 238000011161 development Methods 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000019156 vitamin B Nutrition 0.000 description 3
- 239000011720 vitamin B Substances 0.000 description 3
- 229940046001 vitamin b complex Drugs 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000003211 malignant effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 241001504664 Crossocheilus latius Species 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 206010020741 Hyperpyrexia Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021149 fatty food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention provides a kind of its preparation method of the chocolate product containing rice germ, belong to the technical field of food processing.It is made from the following raw materials in parts by weight：8 ~ 12 parts of cocoa powers, 2 ~ 18 parts of rice germ powder, 40 parts of dark chocolate bar blocks, 60 ~ 80 parts of white chocolate blocks.The rice germ added in the present invention contains the nutrients such as abundant protein, high-quality fat, mineral matter, intake can promote body fat to be metabolized to the material such as the vitamin E of high content, choline, inositol, cellulose to a certain extent in right amount in plumule, reduce cholesterol, prevent the problems such as diabetes, obesity, constipation, reduce the negative interaction that traditional chocolate is brought to human body.The present invention rice germ chocolate is nutritious, smooth mouth feel, aromatic taste, be easy to carry about with one, while being also a kind of healthy novel functional food.
Description
Technical field
The invention belongs to the technical field of food processing, and in particular to one kind can strengthen chocolate nutritive value, slow down after eating
Sense of discomfort and reduce storage in Oxidation of Fat and Oils candy, i.e., it is a kind of containing the chocolate product of rice germ and its making side
Method.
Background technology
Chocolate is that a kind of cocoa butter, cocoa bean, whole milk powder, soybean lecithin, white granulated sugar, flavorant etc. are main original
Expect the candy being processed into.Chocolate smooth mouth feel is fine and smooth, aromatic taste is strong, deep to be liked by each age group crowd, market rule
Mould is huge and development potentiality is higher.But chocolate is in itself as a kind of high heat, higher fatty acid, high-carbohydrate content food, intake
A series of problems can excessively be caused.With the raising of social life level, the gradually excess intake such as people's carbohydrate, grease is fat
The incidence of disease of disease, diabetes etc. also more and more higher.The chocolate of traditional high heat also thus limit the development of industry, it would be highly desirable to
Improve.
Plumule is the core position of paddy, only accounts for 2% or so of paddy volume.High-quality fat, carbohydrate are respectively accounted in rice germ
25% or so, protein content is more than 20%, and content of ashes is about 8%, while also containing the vitamin B complex, dimension rarely having in polished rice
Raw element E, cellulose etc., nutritive value quite enriches.Vitamin B complex is less in polished rice, and the crowd using polished rice as staple food easily occurs
Because vitamin B complex lacks the symptom triggered；Vitamin E has preferable inoxidizability, can reduce the oxidation of grease, appropriate intake
Diabetes can be prevented, and certain beauty, anti-aging effects are produced to human body；Inositol, the choline enriched in rice germ is given birth to dimension
It is plain the same, fat metabolism can be promoted, body's cholesterol, prevention of arterial hardening etc. is reduced；Cellulose can also adjust human body carbohydrate
The absorption of lipid, is acted on excrement discharge etc. is promoted.Paddy essence stone roller be processed as rice during rice germ with rice husk,
Wheat bran is dropped after coming off or as animal feed, it is difficult to produce economic benefit.China is Rice Production state maximum in the world
Family, up to 200,000,000 tons of rice yield in 2016, the rice germ of waste is thus more than 4,000,000 tons.In summary, rice germ
Exploitation and deep processing it is significant.
The content of the invention
It is an object of the invention to：On the premise of chocolate mouthfeel itself is not influenceed, rice germ is ground into powdering
It is added in right amount in chocolate, carbohydrate, lipid etc. are assimilated in regulation human body, that is, are reduced because of certain that dietetic chocolate is brought
A little negative effects.Slow down the oxidation of chocolate grease to a certain extent simultaneously, extend shelf life of products.The exploitation of this product is provided
A kind of new rice germ Land use systems.
Chocolate containing rice germ, it is prepared from by the raw material of following masses number：
8 ~ 12 portions of cocoa powers,
2 ~ 18 parts of rice germ powder,
40 parts of dark chocolate bar blocks,
60 ~ 80 parts of white chocolate blocks.
The dark chocolate bar block is prepared from the following raw materials in parts by weight：110 parts of cocoa liquors, 10 parts of cocoa butters, 40 parts of white sands
Sugar and 20 parts of whipping creams.
The white chocolate block is prepared from the following raw materials in parts by weight：140 parts of cocoa butters, 44 parts of whipping creams, 60 parts of dried sweetened condensed milks
With 60 portions of white granulated sugars.
The preparation method of the above-mentioned chocolate containing rice germ, is carried out as steps described below：
The preparation method of described rice germ chocolate, it is characterised in that comprise the following steps：
（1）Total raw material is matched：8 ~ 12 parts of cocoa powers, 2 ~ 18 parts of rice germ powder, 40 parts of dark chocolate bar blocks, 60 ~ 80 parts of white chalks
Power block.
（2）Rice bran is crossed into the screening of 30 mesh sieves and removes part wheat bran；Separated after concussion except upper strata rice husk；Remaining mixture soaks
The edible salting liquid for entering 70 ~ 90g/L carries out first separation, removes water surface wheat bran；Take out bottom to crack rice and rice germ, immerse
170 ~ 200g/L eats salting liquid, and water surface rice germ is extracted in secondary separation；Salinity is removed in washing；Natural air drying or through 40 ~ 50 DEG C
Drying, by 95 ~ heating, 2 ~ 3min, obtains more pure rice germ.
（3）By 40 parts of whipping creams, 60 portions of white granulated sugars and 60 parts of dried sweetened condensed milks stir heating and mixed uniformly, melt completely to white granulated sugar；
In the cocoa butter block that boiling hot syrup is poured into 140 parts of choppings, 56 DEG C of water proof heating are stirred continuously until cocoa butter all melts
Change；Quick stirring, until water proof is cooled to 32 degrees Celsius；2 parts of whipping creams are added, continuation does not stop to stir 15s；Add 2 parts it is light
Cream, is again stirring for 15s；Temperature adjustment is heated by 56 degrees Celsius of water proofs, does not stop to stir to well mixed.It is cooled to 27 degrees Celsius
Afterwards, reheat and rise again to 29 ~ 30 DEG C.Feed injection into after mould and be placed in 8~10 degrees Celsius of refrigerating chamber, through 25~30 minutes
Material temperature is down to 12 DEG C of solidification sizings, and the demoulding obtains white chocolate raw material.
（4）By 20 parts of whipping creams and 40 portions of white granulated sugars, syrup is boiled after stirring and is melted completely to granulated sugar.By 110 parts
Cocoa liquor and the chopping of 10 parts of cocoa butters, pour into cream syrup, subsequent heat stirring, cooling, injection molding, cool down, are stripped again etc. just
The same step of method（3）, obtain dark chocolate bar raw material.
（5）By ground 60 mesh sieve of 2 ~ 18 parts of rice germs, add 8 ~ 12 portions of cocoa powers, 60 ~ 80 parts of white chocolates, 40 parts
Dark chocolate bar, 56 degrees Celsius of water proofs are heated and are stirred continuously to thawing, are stirred.Follow-up cooling, injection molding, cool down, be stripped again
Etc. method with method 3, got product after packaging.
Beneficial effects of the present invention are：
The present invention adds rice germ in traditional chocolate dispensing, changes on the premise of chocolate mouthfeel itself is not influenceed
It has been apt to its many part not enough, a kind of new approaches is provided for the exploitation of rice germ.Chocolate is a kind of hyperpyrexia
Amount, high sugar, the food of high grease, intake is excessive easily to trigger obesity, diabetes etc..Rice germ in itself high-quality fat,
Carbohydrate ratio is 25% or so, less than chocolate ratio；Protein ratio is then 20% or so, higher than traditional chocolate.
The materials such as natural VE, choline, inositol, the cellulose enriched in rice germ, take in a certain degree in right amount
On can suppress malignant cholesterol, promote fat metabolism, Constipation, diabetes, obesity etc., reduce high sugared high fatty foods pair
The negative effect that human body may be produced.Polyphenol in chocolate can also promote the dimension in polyphenoils, such as rice germ to give birth to
The effect such as plain E, inositol, choline is played, so as to delay the oxidation of grease in chocolate to a certain extent, extends storage time.This
Outside, vitamin E is fat-soluble, and the chocolate of high fat content can be the good carrier of vitamin E in rice germ.Therefore,
Chocolate is to be best suitable for one of product of rice germ food development, and both can reach compatible, to mutually promote effect.This
The rice germ chocolate mouthfeel silk produced is invented sliding, aromatic, with traditional chocolate without significant difference.But with traditional chocolate
Compare, add the chocolate of rice germ has suppression malignant cholesterol to a certain extent, promotes fat metabolism, prevention is just
Secret, diabetes, obesity, the effects such as reducing chocolate oxidation deterioration.
Embodiment
It is down embodiment, but present disclosure is not limited to lifted embodiment.
Case study on implementation 1：
Based on raw material weight, 8 portions of cocoa powers, 2 parts of rice germ powder, 40 parts of dark chocolate bar blocks, 60 parts of white chocolate blocks are taken.
The dark chocolate bar block is prepared from the following raw materials in parts by weight：110 parts of cocoa liquors, 10 parts of cocoa butters, 40 parts of white sands
Sugar and 20 parts of whipping creams.The white chocolate block is prepared from the following raw materials in parts by weight：140 parts of cocoa butters, 44 parts of whipping creams, 60 parts
Dried sweetened condensed milk and 60 portions of white granulated sugars.Detailed preparation method is as follows.
（1）Rice bran is removed into part wheat bran through the screening of 30 mesh sieve；Separated after concussion except upper strata rice husk；Remaining mixture
The edible salting liquid for immersing 70 ~ 90g/L carries out first separation, removes water surface wheat bran；Take out bottom to crack rice and rice germ, immerse
170 ~ 200g/L eats salting liquid, and water surface rice germ is extracted in secondary separation；Salinity is removed in washing；Natural air drying or through 40 ~ 50 DEG C
Drying, by 95 DEG C, heats 2 ~ 3min, obtains more pure rice germ.
（2）By 40 parts of whipping creams, 60 portions of white granulated sugars and 60 parts of dried sweetened condensed milks stir heating and mixed uniformly, melt completely to white granulated sugar；
In the cocoa butter block that boiling hot syrup is poured into 140 parts of choppings, 56 DEG C of water proof heating are stirred continuously until cocoa butter all melts
Change；Quick stirring, until water proof is cooled to 32 degrees Celsius；2 parts of whipping creams are added, continuation does not stop to stir 15s；Add 2 parts it is light
Cream, is again stirring for 15s；Temperature adjustment is heated by 56 degrees Celsius of water proofs, is evenly stirred until well mixed.27 are cooled to rear, then
Go up to 29 ~ 30 DEG C.Feed injection into after mould and be placed in 8~10 former refrigerating chambers, 12 DEG C are down to through 25~30 minutes material temperatures
Solidification sizing, the demoulding obtains white chocolate raw material.
（3）By 20 parts of whipping creams and 40 portions of white granulated sugars, syrup is boiled after stirring and is melted completely to granulated sugar.By 110 parts
Cocoa liquor and the chopping of 10 parts of cocoa butters, pour into cream syrup, subsequent heat stirring, cooling, injection molding, cool down, are stripped again etc. just
The same step of method（2）, obtain dark chocolate bar raw material.
（4）By ground 60 mesh sieve of 5 parts of rice germs, 8 portions of cocoa powers, 60 portions of white chocolates, 40 portions of dark chocolate bars are added,
56 degrees Celsius of water proofs are heated and are stirred continuously to thawing, are stirred.Follow-up cooling, injection molding, the method synchronization such as cool down, be stripped again
Suddenly（2）, get product after packaging.
Case study on implementation 2：Based on total raw material weight, 8 portions of cocoa powers, 18 parts of rice germ powder, 40 parts of dark chocolate bar blocks, 60 are taken
Part white chocolate block.Other steps are same as Example 1.
Case study on implementation 3：Based on total raw material weight, 12 portions of cocoa powers, 2 parts of rice germ powder, 40 parts of dark chocolate bar blocks, 60 are taken
Part white chocolate block.Other steps are same as Example 1.
Case study on implementation 4：Based on total raw material weight, take 12 portions of cocoa powers, 18 parts of rice germ powder, 40 parts of dark chocolate bar blocks,
60 parts of white chocolate blocks.Other steps are same as Example 1.
Case study on implementation 5：Based on total raw material weight, 8 portions of cocoa powers, 2 parts of rice germ powder, 40 parts of dark chocolate bar blocks, 80 are taken
Part white chocolate block.Other steps are same as Example 1.
Case study on implementation 6：Based on total raw material weight, 8 portions of cocoa powers, 18 parts of rice germ powder, 40 parts of dark chocolate bar blocks, 80 are taken
Part white chocolate block.Other steps are same as Example 1.
Case study on implementation 7：Based on total raw material weight, 12 portions of cocoa powers, 2 parts of rice germ powder, 40 parts of dark chocolate bar blocks, 80 are taken
Part white chocolate block.Other steps are same as Example 1.
Case study on implementation 8：Based on total raw material weight, take 12 portions of cocoa powers, 18 parts of rice germ powder, 40 parts of dark chocolate bar blocks,
80 parts of white chocolate blocks.Other steps are same as Example 1.
Claims (4)
1. the chocolate containing rice germ, it is characterised in that it is prepared from by the raw material of following masses number：
8 ~ 12 portions of cocoa powers,
2 ~ 18 parts of rice germ powder,
40 parts of dark chocolate bar blocks,
60-80 parts of white chocolate blocks.
2. the chocolate according to claim 1 containing rice germ, it is characterised in that the dark chocolate bar block is by following heavy
Amount part raw material is made：110 parts of cocoa liquors, 10 parts of cocoa butters, 40 portions of white granulated sugars and 20 parts of whipping creams.
3. the chocolate according to claim 1 containing rice germ, it is characterised in that the white chocolate block is by following heavy
Amount part raw material is made：140 parts of cocoa butters, 44 parts of whipping creams, 60 parts of dried sweetened condensed milks and 60 portions of white granulated sugars.
4. the preparation method of the chocolate containing rice germ described in claim 1, it is characterised in that carry out as steps described below：
（1）Total raw material is matched：8 ~ 12 parts of cocoa powers, 2 ~ 18 parts of rice germ powder, 40 parts of dark chocolate bar blocks, 60 ~ 80 parts of white chalks
Power block；
（2）Rice bran is crossed into 30 mesh sieves, screening removes part wheat bran；Separated after concussion except upper strata rice husk；Remaining mixture immerses
70 ~ 90g/L edible salting liquid carries out first separation, removes water surface wheat bran；Bottom is taken out to crack rice and rice germ, immersion 170 ~
200g/L eats salting liquid, and water surface rice germ is extracted in secondary separation；Salinity is removed in washing；Natural air drying is dried through 40 ~ 50 DEG C,
By 95 DEG C of 2 ~ 3min of heating, more pure rice germ is obtained；
（3）By 40 parts of whipping creams, 60 portions of white granulated sugars and 60 parts of dried sweetened condensed milks stir heating and mixed uniformly, melt completely to white granulated sugar；Will rolling
The syrup of heat is poured into the cocoa butter block of 140 parts of choppings, 56 DEG C of water proof heating, is stirred continuously until cocoa butter all melts；It hurry up
Speed stirring, until water proof is cooled to 32 degrees Celsius；2 parts of whipping creams are added, continuation does not stop to stir 15s；2 parts of whipping creams are added,
It is again stirring for 15s；56 degrees Celsius of water proofs heat temperature adjustment, are evenly stirred until well mixed；
It is cooled to after 27 DEG C, then gos up to 29 ~ 30 DEG C；
Feed injection into after mould and be placed in 8~10 DEG C of refrigerating chamber, be down to 12 DEG C of solidification sizings through 25~30 minutes material temperatures, take off
Mould, obtains white chocolate raw material；
（4）By 20 parts of whipping creams and 40 portions of white granulated sugars, syrup is boiled after stirring and is melted completely to granulated sugar；
By 110 parts of cocoa liquors and the chopping of 10 parts of cocoa butters, cream syrup is poured into, it is subsequent heat stirring, cooling, injection molding, cold again
But, the same step of method such as demoulding（3）, obtain dark chocolate bar raw material；
（5）By ground 60 mesh sieve of 2 ~ 18 parts of rice germs, add 8 ~ 12 portions of cocoa powers, 60 ~ 80 parts of white chocolates, 40 parts it is black skilful
Gram force, 56 degrees Celsius of water proofs are heated and are stirred continuously to thawing, are stirred；
Follow-up cooling, injection molding, the same step of method such as cool down, be stripped again（3）Got product after packaging.
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| CN110679705A (en) * | 2019-10-30 | 2020-01-14 | 冯继官 | Preparation method of chocolate candy |
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| CN102669404A (en) * | 2012-05-25 | 2012-09-19 | 江南大学 | Extraction method of defatted wheat germ protein |
| CN103169001A (en) * | 2013-03-13 | 2013-06-26 | 山西振东五和健康食品股份有限公司 | Preparation method of corn steep liquor |
| CN103960436A (en) * | 2014-05-27 | 2014-08-06 | 吉林大学 | Corn germ-containing sports chocolates and preparation method thereof |
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|---|---|---|---|---|
| CN102669404A (en) * | 2012-05-25 | 2012-09-19 | 江南大学 | Extraction method of defatted wheat germ protein |
| CN103169001A (en) * | 2013-03-13 | 2013-06-26 | 山西振东五和健康食品股份有限公司 | Preparation method of corn steep liquor |
| CN103960436A (en) * | 2014-05-27 | 2014-08-06 | 吉林大学 | Corn germ-containing sports chocolates and preparation method thereof |
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| CN110679705A (en) * | 2019-10-30 | 2020-01-14 | 冯继官 | Preparation method of chocolate candy |
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