CN108740242A - Jujube heart chocolate and processing method - Google Patents
Jujube heart chocolate and processing method Download PDFInfo
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- CN108740242A CN108740242A CN201810448015.2A CN201810448015A CN108740242A CN 108740242 A CN108740242 A CN 108740242A CN 201810448015 A CN201810448015 A CN 201810448015A CN 108740242 A CN108740242 A CN 108740242A
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- 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
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- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
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Abstract
The present invention relates to a kind of jujube heart chocolate processing methods, and steps are as follows：Prepare jujube jam sandwich；Make chocolate mass；The jujube jam sandwich and chocolate mass that make are respectively put into the sandwich hopper of casting machine and cladding hopper, cladding and core material enter from the interior exit orifice beam of every pouring nozzle in sphere or the mold of other shapes simultaneously, moulding by casting, through supercooling after moulding by casting, chocolate grout cures, it is internal it is sandwich be sticky jujube jam structure, jujube heart chocolate is made.Jujube heart chocolate of the present invention, which increases micro- particle, can further increase the loss because of nutriments such as high temperature, nutritional ingredient supplemented with the nutrition containing metal, increasing mouthfeel particle can ensure the flavor of jujube not by high temperature, dense jujube is fragrant, the nutrition of jujube is completely retained, nutrition very abundant.It is added to anti-corrosion slow-release particle, extends its shelf life.
Description
Technical field
The invention belongs to field of food, are related to jujube, chocolate, especially a kind of jujube heart chocolate and processing method.
Background technology
Jujube has the function of tonifying middle-Jiao and Qi, blood-enriching tranquillizing, mitigates pharmacological property；Modern pharmacology finds that jujube contains albumen
The abundant nutritional ingredients such as matter, fat, carbohydrate, organic acid, vitamin A, vitamin C, one grade amino acid of lot of trace calcium.
Chocolate is also required to constantly perfect as a kind of snack food being popular, its mouthfeel and flavour.Chalk
Power is a kind of phitosite, and existing chocolate sugariness is high, and heat is high, and be easy to get saprodontia, cannot improve digestive function, without work(
It can property application.
Jujube and chocolate combination can be promoted to the nutritive value of chocolate.Jujube is added in chocolate at present
Publication has several following：
1, CN107744042A, a kind of chocolate with enriching the blood and tonifying qi function, by following components according to weight fraction group
At：300~500 parts of dark chocolate bar, 20~30 parts of red date powder, 100~120 parts of whipping cream, 10~30 parts of butter, dry orange peel 5~
10 parts, 5~15 parts of Cointreau.
2, CN107736466A, a kind of tranquilizing the mind chocolate with all worries set aside and preparation method thereof are counted by weight ratio by following
Raw material is made：50-70 parts of spina date seed, 50-70 parts of Radix Polygalae, 20-40 parts of matrimony vine, 1700-2000 parts of chocolate.Drying, crushing
Sieving, just required chocolate is made in mixing, secondary mixing aftershaping.
3, CN107333960A, a kind of Cortex Eucommiae Radix Glycyrrhizae chocolate and preparation method thereof, by the raw material system of following parts by weight
It is standby to form：75~125 parts of white chocolate, 10~20 parts of rose dried flower, 5~15 parts of extra dry red wine jujube, 15~25 parts of Cortex Eucommiae, Radix Glycyrrhizae 15~
25 parts.Its production method is：S1. Cortex Eucommiae, Radix Glycyrrhizae are polished into powder, sieving, obtain Cortex Eucommiae Radix Glycyrrhizae powder, it is spare；S2. by rose
Dried flower, extra dry red wine jujube shred grain, spare；S3. Cortex Eucommiae Radix Glycyrrhizae powder, jujube grain and rose grain are added after white chocolate being melted to stir
It mixes uniformly；S4. the chocolate that S3 is obtained is poured into mold, is demoulded after freezing, solidification, packaging obtains Cortex Eucommiae Radix Glycyrrhizae chalk
Power.
Above-mentioned patent is only simply to mix jujube with chocolate, very big with the technical solution difference of the application.
Invention content
It is an object of the invention in place of overcome the deficiencies in the prior art, provide, a kind of nutritive value is high, in good taste, preservation
The jujube heart chocolate and processing method of time length.
The technical proposal for solving the technical problem of the invention is：
A kind of jujube heart chocolate processing method, steps are as follows：
(1) jujube jam sandwich is prepared；
(2) chocolate cream is made；
(3) sandwich cast：The jujube jam sandwich and chocolate cream that make are respectively put into the sandwich hopper of casting machine and skin
Expect that hopper, cladding and core material enter from the interior exit orifice beam of every pouring nozzle in mold simultaneously, keeps the temperature 55-65 DEG C of moulding by casting；
(4) it shapes：Through supercooling after moulding by casting, chocolate grout cures, it is internal it is sandwich be sticky jujube jam knot
Jujube heart chocolate is made in structure；
The preparation process of the jujube jam sandwich is as follows：
(1) raw material selection and processing：Fresh Lingwu Long Jujube of the selection without rotting, without going mouldy, cleans surface；The impurity such as silt.
(2) soften：The fruit handled well is placed in pot, water is added, boils 20-30min；
(3) sauce is rubbed with the hands：The rubbing and pressure in nylon mesh by hand remove jujube core and fructus corni；
(4) mixing preparation：Addition 2~3wt% pectases in the jujube sauce of stoning peeling, 2~3wt% cellulases,
0.05-0.1wt% fragrance cyclodextrin microsphere, 0.05-0.08wt% anti-corrosion sustained-release microparticles；
(4) glued membrane：Mixed jam is worn into fine and smooth uniform slurries by colloid；
(5) it is concentrated in vacuo：Syrup is added in mixed serum after colloid mill to concentrate；Using 50~60 DEG C of temperature, very
Reciprocal of duty cycle is concentrated in vacuo for 85~95KPa, and jujube jam sandwich is made；
The preparation process of the chocolate cream is as follows：
(1) batch mixing：By formula successively by 5-7 portions of white granulated sugars, 2-8 portions of cocoa powers, 30-50 parts of cocoa liquors, 15-20 parts can
Can fat, 0.05-0.1 portions of edible salts put into mixing in batch mixer, control 35-55 DEG C of temperature；
(2) it refines：First after three-roller beforehand research to grain size 100-150um, then through refine five-roller be ground to grain size≤
25um；
(3) it refines：It is carried out in refining cylinder, refining time about 8-12h, refining 3h temperature is increased to 70-75 DEG C, warm herein
Degree maintains after 3-5h when being gradually cooled to 65 DEG C, 1-5 parts of anhydrous butter oils of input, 0.05-0.15 parts of phosphatide, 0.1-0.2 parts it is compound
Microcapsules nutritional granular, 0.1-0.2 part health-preserving granula, 0.05-0.08 parts of anti-corrosion sustained-release microparticles and 0.01-0.03 parts of vanillic aldehydes
Continue to be refined to end, slurry is squeezed into holding vessel, stirs and keep the temperature 40-50 DEG C；
(4) temperature adjustment：The temperature of chocolate cream is cooled to 29 DEG C by the first cooling stage from 40 DEG C；Second cooling stage will be skilful
The temperature of gram force sauce is cooled to 27 DEG C from 29 DEG C；The third temperature recovery stage goes back up to the temperature of chocolate catsup from 27 DEG C
29-30℃。
Moreover, the preparation method of the fragrance cyclodextrin microsphere is：Weigh beta-cyclodextrin：Red jujube flavor is by weight
1：1~3 is added in reaction vessel, adds suitable quantity of water, is protected from light, and leads to nitrogen protection, ultrasonic 30 under 200~300W power~
35min, the crystallisation by cooling in 4 DEG C of refrigerators, is freeze-dried to obtain product.
Moreover, the preparation method of the anti-corrosion sustained-release microparticle is：A certain amount of sodium alginate and calcium chloride difference is molten
2%w/v sodium alginate solns, 2%w/v calcium chloride solutions is made in solution in deionized water, is added in sodium alginate soln
0.1%w/v lysozymes, 0.1%w/v tweens and 0.1%w/v monoglycerides, ultrasonic homogeneous 15min form oil-in-water emulsion, magnetic force
Emulsification system extrusion is added dropwise in calcium chloride solution with syringe under stirring, calcium alginate gel is immediately generated, drips
Finish, after continuing 30~40min of stirring, is cleaned three times with deionized water, room temperature is dried, and anti-corrosion sustained-release microparticle is obtained.
Moreover, the preparation method of the composite micro-capsule nutritional granular is：
(1) take that 10-20 parts of siritch, multivitamin are 1-2 parts total, a variety of amino acid are 1-2 parts total, 1-2 parts of protein, meals
1-2 parts of fiber is eaten, all the components are mixed in vegetable oil, uniform complex is formed；
(2) preparation of soybean protein porous gel：Soybean protein is scattered in deionized water, 3-5h is stirred, is configured to
The soy bean proteinous soln of 5-10%w/w is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy；With
Afterwards, 20-40min will be heated in water-bath that the solution is placed under certain temperature, soybean protein is made fully to be denaturalized；It is cooled to room temperature
Afterwards, the pH to 7.0 for adjusting solution is added the MTGase enzymes of 5-7U/g, carries out homogeneous with homogenizer immediately after, after be placed on room
The lower plastic of temperature；
(3) complex of step (1) is added in the soy protein gel of step (2), gel is made to wrap up it
Load forms complex hydrogel；
(4) for the complex hydrogel prepared with step (3) for core material, sodium alginate is that wall material prepares microcapsules.
Moreover, the preparation method of step (4) microcapsules is as follows：
1. the configuration of solution：Weigh a certain amount of 1-2wt% sodium alginate solns；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to instrument
Device；
3. sampling：50-100mL hydrogels are drawn with threaded syringe, are connected to instrument；
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into
Sample；
5. being granulated：On-load voltage 2000-4000V, adjusting frequency are 620-720Hz, and wall material and core material is made to pass through high frequency vibrating
The concentric nozzle swung forms microcapsules, and microcapsules scattering is cured in a concentration of 1.5%-2.5%CaCl2 solution, cured
Stir speed (S.S.) be 50-70%, hardening time 30-50min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-
Hydrogel composite micro-capsule nutritional granular is made after 10h.
Moreover, the preparation method of the health-preserving granula is：
1. preparing gel：
The first step：Soybean protein：Starch=1：0.3~0.5 is dissolved in water, 7~8U/g SPI enzyme additive amounts, stirring condition
Lower 70~80 DEG C of pre-heating temperatures, starch soybean protein mixed gel obtained after 15~20min；
Second step：Soy protein gel is prepared, soybean protein is dissolved in water, 6~7U/g SPI enzyme additive amounts, stirring condition
Soy protein gel obtained after lower 70~80 DEG C of 10~15min of pre-heating temperature；
2. low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached into 0.5Mpa, steam
Pipeline is passed through hot steam, and swelling temperature is 75~80 DEG C, after keeping 5~10min, opens valve pressure release, takes out swelling granular, shape
At the particle of 0.5-1mm, it is covered with hole inside particle；
3. by 0.3~0.5 part of zinc lactate, 3~5 parts of calcium gluconate, 0.03~0.06 part of iron-dextrin, water 60~
100 parts are uniformly mixed the nutritive solution formed,
4. by swelling granular be immersed in step 3. made of in particle, by nutritional ingredient load to swelling granular surface and
It in internal reticular structure, impregnates 15~30 minutes, takes out drying；
5. secondary roller coating：Particle 4. step is dried after is immersed in soy protein gel, dry after stirring, is formed
Irregular trace element particle, it is spare.
The advantages and positive effects of the present invention are：
1. the metal element contents such as Fe, Zn, Ca in Lingwu Long Jujube are higher, but in process, it is easy loss, it is another
Aspect cannot well be absorbed by human body, if Fe, Zn, Ca etc. are directly added into jujube juice and have bitter, puckery, raw meat taste.The present invention
Health-preserving granula is prepared, a variety of fortification substances such as Fe, Zn, Ca are filled into soybean protein porous gel hole, are formed hydrophilic
Property three-dimensional net structure substance, do not dissolve in water, avoid the formation of disagreeable taste, improve absorption of human body utilization rate.
2. chocolate is a kind of phitosite, but wherein protein content is relatively low, and fat content is higher, and being free of can stimulate
The cellulose of stomach and intestine normal creepage of gastrointestinal functions influences the digestion and absorption function of gastrointestinal tract.The present invention prepares composite micro-capsule nutritional granular, packet
The various nutrients such as multivitamin, a variety of amino acid, protein, dietary fiber are included, all the components are mixed in vegetable oil,
Uniform complex is formed as core material, ensures the nutritional need of various people.
3. after date powder is made in dehydration Lingwu Long Jujube, jujube fragrance is light.The present invention prepares fragrance cyclodextrin microsphere, in beta cyclodextrin
Between be cavity, outer surface (hydroxyl aggregation) has hydrophily, and inner cavity (hydrogen atom and oxygen atom composition) is in hydrophobicity.In dredging for it
Water cavity is embedded in Red jujube flavor and forms stable fragrance cyclodextrin microsphere, increases jujube fragrance.
4. jujube product nutriment is abundant, it is easy to be infected by microorganism, shelf life is shorter.Anti-corrosion is added in the present invention
Slow-release particle, lysozyme sterilization mechanism are the peptide glycan of energy decomposing bacteria cell wall, keep cell wall loose, intracellular penetration
Pressure increases, and finally results in bacterial death, to play bactericidal effect.Lysozyme is a kind of glycoside hydrolase of chemical stabilization,
96 DEG C are heated when pH value is 3~10,15min remains to maintain 87% vigor.
Specific implementation mode
Below by specific embodiment, the invention will be further described, and following embodiment is descriptive, is not limit
Qualitatively, protection scope of the present invention cannot be limited with this.
A kind of jujube heart chocolate processing method, steps are as follows：
(1) jujube jam sandwich is prepared；
(2) chocolate cream is made；
(3) sandwich cast：The jujube jam sandwich and chocolate cream that make are respectively put into the sandwich hopper of casting machine and skin
Expect that hopper, cladding and core material enter from the interior exit orifice beam of every pouring nozzle in mold simultaneously, keeps the temperature 60 DEG C of moulding by casting；
(4) it shapes：Through supercooling after moulding by casting, chocolate grout cures, it is internal it is sandwich be sticky jujube jam knot
Jujube heart chocolate is made in structure；
The preparation process of the jujube jam sandwich is as follows：
(1) raw material selection and processing：Fresh Lingwu Long Jujube of the selection without rotting, without going mouldy, cleans the impurity such as the silt on surface.
(2) soften：The fruit handled well is placed in pot, the water that about fruit weighs 80% or equivalent weight is added, boils 20-
30min。
(3) sauce is rubbed with the hands：The rubbing and pressure in nylon mesh by hand remove jujube core and fructus corni.
(4) mixing preparation：Pectase, cellulase, fragrance cyclodextrin microsphere, anti-corrosion is added in the jujube sauce of stoning peeling
Sustained-release microparticle.
(4) glued membrane：Mixed jam is worn into fine and smooth uniform slurries by colloid.
(5) it is concentrated in vacuo：Syrup is added in mixed serum after colloid mill to concentrate.It is concentrated using cryogenic vacuum, it is dense
Contracting condition is：50~60 DEG C of temperature, vacuum degree are 85~95KPa.
The preparation process of the chocolate cream is as follows：
(1) batch mixing：By formula successively by 5-7 portions of white granulated sugars, 2-8 portions of cocoa powers, 30-50 parts of cocoa liquors, 15-20 parts can
Can fat, 0.05-0.1 portions of edible salts put into mixing in batch mixer, control 35-55 DEG C of temperature；
(2) it refines：First after three-roller beforehand research to grain size 100-150um, then through refine five-roller be ground to grain size≤
25um；
(3) it refines：It is carried out in refining cylinder, refining time about 8-12h, refining 3h temperature is increased to 70-75 DEG C, warm herein
Degree maintains after 3-5h when being gradually cooled to 65 DEG C, 1-5 parts of anhydrous butter oils of input, 0.05-0.15 parts of phosphatide, 0.1-0.2 parts it is compound
Microcapsules nutritional granular, 0.1-0.2 part health-preserving granula, 0.05-0.08 parts of anti-corrosion sustained-release microparticles and 0.01-0.03 parts of vanillic aldehydes
Continue to be refined to end, slurry is squeezed into holding vessel, stirs and keep the temperature 40-50 DEG C；
(4) temperature adjustment：The temperature of chocolate cream is cooled to 29 DEG C by the first cooling stage from 40 DEG C；Second cooling stage will be skilful
The temperature of gram force sauce is cooled to 27 DEG C from 29 DEG C；The third temperature recovery stage goes back up to the temperature of chocolate catsup from 27 DEG C
29-30℃。
Moreover, the preparation method of the fragrance cyclodextrin microsphere is：Weigh beta-cyclodextrin：Red jujube flavor is by weight
1：3 are added in reaction vessel, add suitable quantity of water, are protected from light, and lead to nitrogen protection, the ultrasound 35min under 300W power, in 4 DEG C of refrigerators
Interior crystallisation by cooling is freeze-dried to obtain product.
Moreover, the preparation method of the anti-corrosion sustained-release microparticle is：A certain amount of sodium alginate and calcium chloride difference is molten
2%w/v sodium alginate solns, 2%w/v calcium chloride solutions is made in solution in deionized water, is added in sodium alginate soln
0.1%w/v lysozymes, 0.1%w/v tweens and 0.1%w/v monoglycerides, ultrasonic homogeneous 15min form oil-in-water emulsion, magnetic force
Emulsification system extrusion is added dropwise in calcium chloride solution with syringe under stirring, calcium alginate gel is immediately generated, drips
Finish, continues after stirring 30min, cleaned three times with deionized water, room temperature is dried, and anti-corrosion sustained-release microparticle is obtained.
Moreover, the preparation method of the composite micro-capsule nutritional granular is：
(1) totally 1 part of 15 parts of siritch, multivitamin, totally 1 part of a variety of amino acid, 2 parts of protein, dietary fiber 1 are taken
Part, all the components are mixed in vegetable oil, uniform complex is formed；
(2) preparation of soybean protein porous gel：Soybean protein is scattered in deionized water, 3h is stirred, is configured to 8%
The soy bean proteinous soln of w/w is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy；Then, by this
30min is heated in the water-bath that solution is placed under certain temperature, soybean protein is made fully to be denaturalized；After being cooled to room temperature, solution is adjusted
PH to 7.0, the MTGase enzymes of 6U/g are added, carry out homogeneous with homogenizer immediately after, it is rear to place plastic at room temperature；
(3) complex of step (1) is added in the soy protein gel of step (2), gel is made to wrap up it
Load forms complex hydrogel；
(4) for the complex hydrogel prepared with step (3) for core material, sodium alginate is that wall material prepares microcapsules.
Moreover, the preparation method of step (4) microcapsules is as follows：
1. the configuration of solution：Weigh a certain amount of 1-2wt% sodium alginate solns；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to instrument
Device；
3. sampling：80mL hydrogels are drawn with threaded syringe, are connected to instrument；
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into
Sample；
5. being granulated：On-load voltage 3000V, adjusting frequency are 700Hz, and wall material and core material is made to pass through the concentric spray of the higher-order of oscillation
Mouth forms microcapsules, and microcapsules are scattered in a concentration of 1.5%-2.5%CaCl2Cured in solution, cured stir speed (S.S.)
It is 60%, hardening time 40min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-
Hydrogel composite micro-capsule nutritional granular is made after 10h.
Moreover, the preparation method of the health-preserving granula is：
1. preparing gel：
The first step：Soybean protein：Starch=1：0.5 is dissolved in water, 7.5U/g SPI enzyme additive amounts, lower 80 DEG C of stirring condition
Pre-heating temperature, starch soybean protein mixed gel obtained after 15min；
Second step：Soy protein gel is prepared, soybean protein is dissolved in water, 6.5U/g SPI enzyme additive amounts, stirring condition
Soy protein gel obtained after lower 80 DEG C of pre-heating temperature 15min；
2. low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached into 0.5Mpa, steam
Pipeline is passed through hot steam, and swelling temperature is 80 DEG C, after keeping 5min, opens valve pressure release, swelling granular is taken out, if there is larger
Particle needs to be crushed, and forms the particle of 0.5-1mm, is covered with hole inside particle；
3. 0.3 part of zinc lactate, 4 parts of calcium gluconate, 0.05 part of iron-dextrin, 80 parts of water are uniformly mixed the battalion formed
Solution is supported,
4. by swelling granular be immersed in step 3. made of in particle, by nutritional ingredient load to swelling granular surface and
It in internal reticular structure, impregnates 15 minutes, takes out drying；
5. secondary roller coating：Particle 4. step is dried after is immersed in soy protein gel, dry after stirring, is formed
Irregular trace element particle, it is spare.
Ingredient is as shown in the table in finished product detection, do not detected in the products such as conventional chocolate related nutritional at
Point.
Fragrance cyclodextrin microsphere is added in jujube heart chocolate, by the retention rate for measuring microcapsules.In core material essence content by
Initial 100%, becomes 65.3%, and the essence by the embedding of cyclodextrin only has 34.7% to be fallen by oxygenolysis；And without
Cyclodextrin embedding processing, essence content is finally 25.5%, has lost 74.5%.
Anti-corrosion slow-release type microcapsule is added in jujube heart chocolate, and the shelf-life can extend 1-2 months.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, under the premise of not departing from inventive concept, various modifications and improvements can be made, these belong to the protection of the present invention
Range.
Claims (7)
1. a kind of jujube heart chocolate processing method, steps are as follows：
(1) jujube jam sandwich is prepared；
(2) chocolate cream is made；
(3) sandwich cast：The jujube jam sandwich and chocolate cream that make are respectively put into the sandwich hopper of casting machine and cladding material
Bucket, cladding and core material enter from the interior exit orifice beam of every pouring nozzle in mold simultaneously, keep the temperature 55-65 DEG C of moulding by casting；
(4) it shapes：Through supercooling after moulding by casting, chocolate grout cures, it is internal it is sandwich be sticky jujube jam structure, system
At jujube heart chocolate；
The preparation process of the jujube jam sandwich is as follows：
(1) raw material selection and processing：Fresh Lingwu Long Jujube of the selection without rotting, without going mouldy, cleans surface；The impurity such as silt.
(2) soften：The fruit handled well is placed in pot, water is added, boils 20-30min；
(3) sauce is rubbed with the hands：The rubbing and pressure in nylon mesh by hand remove jujube core and fructus corni；
(4) mixing preparation：2~3wt% pectases, 2~3wt% cellulases, 0.05- are added in the jujube sauce of stoning peeling
0.1wt% fragrance cyclodextrin microsphere, 0.05-0.08wt% anti-corrosion sustained-release microparticles；
(4) glued membrane：Mixed jam is worn into fine and smooth uniform slurries by colloid；
(5) it is concentrated in vacuo：Syrup is added in mixed serum after colloid mill to concentrate；Using 50~60 DEG C of temperature, vacuum degree
It is concentrated in vacuo for 85~95KPa, jujube jam sandwich is made；
The preparation process of the chocolate cream is as follows：
(1) batch mixing：By formula successively by 5-7 portions of white granulated sugars, 2-8 portions of cocoa powers, 30-50 parts of cocoa liquors, 15-20 parts of cocoas
Fat, 0.05-0.1 a portion edible salt put into mixing in batch mixer, control 35-55 DEG C of temperature；
(2) it refines：First after three-roller beforehand research to grain size 100-150um, then through refine five-roller be ground to grain size≤25um；
(3) it refines：It is carried out in refining cylinder, refining time about 8-12h, refining 3h temperature is increased to 70-75 DEG C, is tieed up in this temperature
It holds when being gradually cooled to 65 DEG C after 3-5h, 1-5 parts of anhydrous butter oils of input, 0.05-0.15 parts of phosphatide, 0.1-0.2 parts of compound micro- glue
Capsule nutritional granular, 0.1-0.2 part health-preserving granula, 0.05-0.08 parts of anti-corrosion sustained-release microparticles and 0.01-0.03 parts of vanillic aldehydes continue
It is refined to end, slurry is squeezed into holding vessel, stirs and keeps the temperature 40-50 DEG C；
(4) temperature adjustment：The temperature of chocolate cream is cooled to 29 DEG C by the first cooling stage from 40 DEG C；Second cooling stage is by chocolate
The temperature of sauce is cooled to 27 DEG C from 29 DEG C；The temperature of chocolate catsup is gone back up to 29- by the third temperature recovery stage from 27 DEG C
30℃。
2. jujube heart chocolate processing method according to claim 1, it is characterised in that：The fragrance cyclodextrin microsphere
Preparation method is：Weigh beta-cyclodextrin：Red jujube flavor is by weight 1：1~3 is added in reaction vessel, adds suitable quantity of water, keeps away
Light, leads to nitrogen protection, 30~35min of ultrasound under 200~300W power, and the crystallisation by cooling in 4 DEG C of refrigerators is freeze-dried to obtain production
Object.
3. jujube heart chocolate processing method according to claim 1, it is characterised in that：The system of the anti-corrosion sustained-release microparticle
Preparation Method is：A certain amount of sodium alginate and calcium chloride be dissolved separately in deionized water to that 2%w/v sodium alginates are made is molten
0.1%w/v lysozymes, 0.1%w/v tweens and 0.1%w/v is added in liquid, 2%w/v calcium chloride solutions in sodium alginate soln
Monoglyceride, ultrasonic homogeneous 15min form oil-in-water emulsion, are added dropwise to emulsification system extrusion with syringe under magnetic agitation
In calcium chloride solution, it is immediately generated calcium alginate gel, is added dropwise, after continuing 30~40min of stirring, is cleaned with deionized water
Three times, room temperature is dried, and obtains anti-corrosion sustained-release microparticle.
4. jujube heart chocolate processing method according to claim 1, it is characterised in that：The composite micro-capsule nutrition
Grain preparation method be：
(1) take that 10-20 parts of siritch, multivitamin are 1-2 parts total, a variety of amino acid are 1-2 parts total, 1-2 parts of protein, diet are fine
1-2 parts of dimension, all the components are mixed in vegetable oil, uniform complex is formed；
(2) preparation of soybean protein porous gel：Soybean protein is scattered in deionized water, 3-5h is stirred, is configured to 5-
The soy bean proteinous soln of 10%w/w is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy；Then,
20-40min will be heated in water-bath that the solution is placed under certain temperature, soybean protein is made fully to be denaturalized；After being cooled to room temperature, adjust
The pH to 7.0 for saving solution, is added the MTGase enzymes of 5-7U/g, carries out homogeneous with homogenizer immediately after, rear to place at room temperature
Plastic；
(3) complex of step (1) is added in the soy protein gel of step (2), gel is made to carry out package load to it,
Form complex hydrogel；
(4) for the complex hydrogel prepared with step (3) for core material, sodium alginate is that wall material prepares microcapsules.
5. jujube heart chocolate processing method according to claim 4, it is characterised in that：The preparation side of step (4) microcapsules
Method is as follows：
1. the configuration of solution：Weigh a certain amount of 1-2wt% sodium alginate solns；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to instrument；
3. sampling：50-100mL hydrogels are drawn with threaded syringe, are connected to instrument；
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while sample introduction；
5. being granulated：On-load voltage 2000-4000V, adjusting frequency are 620-720Hz, and wall material and core material is made to pass through the higher-order of oscillation
Concentric nozzle forms microcapsules, and microcapsules are scattered in a concentration of 1.5%-2.5%CaCl2Cured in solution, it is cured to stir
It is 50-70%, hardening time 30-50min to mix rate；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-10h
Hydrogel composite micro-capsule nutritional granular is made afterwards.
6. jujube heart chocolate processing method according to claim 1, it is characterised in that：The preparation side of the health-preserving granula
Method is：
1. preparing gel：
The first step：Soybean protein：Starch=1：0.3~0.5 is dissolved in water, 7~8U/g SPI enzyme additive amounts, 70 under stirring condition
~80 DEG C of pre-heating temperatures, starch soybean protein mixed gel obtained after 15~20min；
Second step：Prepare soy protein gel, soybean protein is dissolved in water, 6~7U/g SPI enzyme additive amounts, 70 under stirring condition
Soy protein gel obtained after~80 DEG C of 10~15min of pre-heating temperature；
2. low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached into 0.5Mpa, jet chimney
It is passed through hot steam, swelling temperature is 75~80 DEG C, after keeping 5~10min, opens valve pressure release, takes out swelling granular, is formed
The particle of 0.5-1mm is covered with hole inside particle；
3. by 0.3~0.5 part of zinc lactate, 3~5 parts of calcium gluconate, 0.03~0.06 part of iron-dextrin, 60~100 parts of water
It is uniformly mixed the nutritive solution formed,
4. by swelling granular be immersed in step 3. made of in particle, nutritional ingredient is loaded into swelling granular surface and inside
Reticular structure in, impregnate 15~30 minutes, take out drying；
5. secondary roller coating：Particle 4. step is dried after is immersed in soy protein gel, and dry after stirring, formation is not advised
Micro- particle then, it is spare.
7. jujube heart chalk made from a kind of jujube heart chocolate processing method according to claim 1~6 any claim
Power.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494829A (en) * | 2015-12-17 | 2016-04-20 | 安徽尚可艾食品有限公司 | Iron supplementing and blood nourishing chocolate |
| 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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2018
- 2018-05-11 CN CN201810448015.2A patent/CN108740242A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494829A (en) * | 2015-12-17 | 2016-04-20 | 安徽尚可艾食品有限公司 | Iron supplementing and blood nourishing chocolate |
| 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 |
Non-Patent Citations (4)
| Title |
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| 刘程等: "《当代新型食品》", 31 December 1998, 北京工业大学出版社 * |
| 吴克刚等: "《食品微胶囊技术》", 31 July 2006, 中国轻工业出版社 * |
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