CN108925729A - A kind of small introduction chocolate and preparation method thereof - Google Patents
A kind of small introduction chocolate and preparation method thereof Download PDFInfo
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- CN108925729A CN108925729A CN201810579295.0A CN201810579295A CN108925729A CN 108925729 A CN108925729 A CN 108925729A CN 201810579295 A CN201810579295 A CN 201810579295A CN 108925729 A CN108925729 A CN 108925729A
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- Prior art keywords
- parts
- chocolate
- product
- purple perilla
- substitute
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Classifications
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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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of small introduction chocolate and preparation method thereof, the small introduction chocolate is mainly made of white granulated sugar, substitute of cocoa fat, whole milk powder, purple perilla seed, phosphatide and vanillic aldehyde.The present invention makes a kind of chocolate product full of nutrition using purple perilla as primary raw material, and manufactured chocolate has the health-care efficacy of lung moistening and asthma relieving.
Description
Technical field
The present invention relates to a kind of small introduction chocolate and preparation method thereof, the good small introduction chocolate of especially a kind of quality
And preparation method thereof.
Background technique
Chocolate is used as in China and is welcome with a kind of high heating value confectionery snack food by everybody, but contained by chocolate
The content of sugar and fat is too high, and the content of other nutritional ingredients is very little, can generate satiety after edible, influence the digestion of gastrointestinal tract
Absorption function, and then appetite is influenced, while its nutritional ingredient and the demand of human body differ greatly.These disadvantages cause skilful in recent years
The gram force market demand is declined, therefore the sector needs a kind of auxotype chocolate to development.Purple perilla (scientific name：
Perilla frutescens (L.) Britt.), as multiduty economic plants, gone through in the cultivation that China has more than 2000 years
History history tree monograph, which also has, includes its warm-natured, acrid flavour of to purple perilla, is used as medicine respectively with leaf, stalk, fruit three parts.It is modern
The result shows that purple perilla contains volatile oil, flavonoids, the ingredients such as phenolic acid class have anti-inflammatory, antiallergy for study of pharmacy, stop blooding, drop
A variety of pharmacological activity such as blood lipid.The research of purple perilla platymiscium in recent years and utilization have become global hot subject.If by purple
Perilla leaf is processed into chocolate product, and obtained chocolate can have good nutrition and health care effect.But there is not correlation at present
Document report.
Summary of the invention
Present invention aims at provide a kind of small introduction chocolate and preparation method thereof.The present invention is main former with purple perilla
Material makes a kind of chocolate product full of nutrition, and manufactured chocolate has the health-care efficacy of lung moistening and asthma relieving.
In order to solve the above technical problems, the present invention adopts the following technical scheme that realization：A kind of small introduction chocolate, by weight
Part calculates, mainly by 30-40 parts of white granulated sugar, 20-30 parts of substitute of cocoa fat, 10-20 parts of whole milk powder, 20-30 parts of purple perilla seed, phosphatide
0.1-0.8 parts and vanillic aldehyde 0.1-0.3 parts are made.
It in small introduction chocolate above-mentioned, calculates by weight, mainly by 32-37 parts of white granulated sugar, substitute of cocoa fat 23-28
Part, 12-17 parts of whole milk powder, 22-28 parts of purple perilla seed .3-0.5 parts of phosphatidase 0 and 0.1-0.3 parts of vanillic aldehyde are made.
It in small introduction chocolate above-mentioned, calculates by weight, mainly by 34 parts of white granulated sugar, 26 parts of substitute of cocoa fat, full-cream
14.4 parts of milk powder, 25 parts of purple perilla seed .4 parts of phosphatidase 0 and 0.2 part of vanillic aldehyde are made.
A kind of production method of small introduction chocolate above-mentioned, includes the following steps：
(1) white granulated sugar, substitute of cocoa fat, whole milk powder, phosphatide and vanillic aldehyde are mixed, refines 18-22h, is heated to 40-50
DEG C, obtain A product；
(2) purple perilla seed is refined into 18-22h, obtains B product；
(3) B product be added A product in, after mixing, injection molding be cooled and shaped, packaging to get.
The production method of small introduction chocolate above-mentioned, includes the following steps：
(1) white granulated sugar, substitute of cocoa fat, whole milk powder, phosphatide and vanillic aldehyde are mixed, refine 20h, is heated to 40-50 DEG C,
Obtain A product；
(2) purple perilla seed is refined into 20h, obtains B product；
(3) B product be added A product in, after mixing, injection molding be cooled and shaped, packaging to get.
Inventor has carried out a large amount of experiment, is part Experiment research below
1. processability of experimental example is investigated
Using the forming property of product as index, evaluated by forming quality of the establishment officer to chocolate.Invite 50
Name has the people for centainly judging experience to score, and full marks 20 divide, wherein hardness 10 is divided, shaping form 10 divides for forming, as a result makes even
Mean value.Specific product and evaluation result are shown in Table 1
Table 1
As seen from table, when the mass ratio of white granulated sugar, substitute of cocoa fat, whole milk powder, purple perilla seed, phosphatide and vanillic aldehyde is：
(30-40)：(20-30)：(10-20)：(20-30)：(0.1-0.8)：When (0.1-0.3), processability scoring is higher, works as white sand
Sugar, substitute of cocoa fat, whole milk powder, purple perilla seed, phosphatide and vanillic aldehyde mass ratio be 34：26：14.4：25：0.4：When 0.2, comment
Divide highest, processability is best.
2. quality measurements of experimental example
The chocolate that will be made by embodiment 1, referring to SB/T10402-2006《Substitute of cocoa fat chocolate and substitute of cocoa fat
Chocolate》(substitute of cocoa fat white chocolate part), GB28050-2011《National food safety standard prepackaged food nutrition
Label general rule》And GB2760-2011《National food safety standard and food additives use standard》It is detected, as a result
Such as table 2, table 3 and table 4：
2 product physical and chemical index testing result of table
3 product sanitary index testing result of table
4 product nutritive index testing result of table
It can be seen from the above result that the chocolate that the present invention makes is in organoleptic standard, physical and chemical index, sanitary index and nutrition
Index reaches national relevant food requirement, is the high-quality snack food with Nutrition and health function.
3. health-care efficacy of experimental example is investigated
Treat example
Zhang, male 35 years old, suffer from chronic cough, day nocturnal cough, daily one after each meal chocolate of the present invention is (by implementation
Example 1 is made) 10g, after continuously taking 20 days, remission continues to take to 40 days, and symptom, which disappears, restores normal.
Lee, female, 38 years old, day nocturnal cough, daily one after each meal chocolate of the present invention (being made by embodiment 1)
10g, after continuously taking 20 days, night coughs occasionally, continues to take to 40 days, without any cough phenomenon.
Field, 15 years old, suffer from bronchial asthma, day nocturnal cough, uncomfortable in chest, daily one after each meal chocolate of the present invention (is pressed
Embodiment 1 is made) 10g, after continuously taking 30 days, night coughs occasionally, alleviation uncomfortable in chest, continue to take to 60 days,
Without any cough phenomenon, without phenomenon uncomfortable in chest.
Compared with prior art, the present invention makes a kind of chocolate product full of nutrition using purple perilla as primary raw material, and
Manufactured chocolate has the health-care efficacy of lung moistening and asthma relieving.
Below with reference to embodiment, the present invention is further illustrated.
Specific embodiment
Embodiment 1：
Formula：34 parts of white granulated sugar, 26 parts of substitute of cocoa fat, 14.4 parts of whole milk powder, 25 parts of purple perilla seed .4 parts of phosphatidase 0 and perfume
Blue 0.2 part of element.
Production method：Include the following steps：
(1) white granulated sugar, substitute of cocoa fat, whole milk powder, phosphatide and vanillic aldehyde are mixed, refine 20h, is heated to 40-50 DEG C,
Obtain A product；
(2) purple perilla seed is refined into 20h, obtains B product；
(3) B product are added in A product, and after mixing, injection molding is cooled and shaped, and pack to get small introduction chocolate.
Embodiment 2.
Formula：White granulated sugar 37g, substitute of cocoa fat 28g, whole milk powder 17g, purple perilla seed 28g, phosphatidase 0 .5g and vanillic aldehyde
0.3g。
Production method：Include the following steps：
(1) white granulated sugar, substitute of cocoa fat, whole milk powder, phosphatide and vanillic aldehyde are mixed, refines 18-22h, is heated to 40-50
DEG C, obtain A product；
(2) purple perilla seed is refined into 22h, obtains B product；
(3) B product be added A product in, after mixing, injection molding be cooled and shaped, packaging to get.
Embodiment 3.
Formula：White granulated sugar 32g, substitute of cocoa fat 23g, whole milk powder 12g, purple perilla seed 22g, phosphatidase 0 .3g and vanillic aldehyde
0.1g。
Production method：Include the following steps：
(1) white granulated sugar, substitute of cocoa fat, whole milk powder, phosphatide and vanillic aldehyde are mixed, refine 18h, is heated to 40-50 DEG C,
Obtain A product；
(2) purple perilla seed is refined into 18h, obtains B product；
(3) B product be added A product in, after mixing, injection molding be cooled and shaped, packaging to get.
Claims (5)
1. a kind of small introduction chocolate, it is characterised in that：It calculates by weight, mainly by 30-40 parts of white granulated sugar, substitute of cocoa fat
20-30 parts, 10-20 parts of whole milk powder, 20-30 parts of purple perilla seed .1-0.8 parts of phosphatidase 0 and 0.1-0.3 parts of vanillic aldehyde are made.
2. small introduction chocolate as described in claim 1, it is characterised in that：It calculates by weight, mainly by white granulated sugar 32-37
Part, 23-28 parts of substitute of cocoa fat, 12-17 parts of whole milk powder, 22-28 parts of purple perilla seed .3-0.5 parts of phosphatidase 0 and vanillic aldehyde 0.1-0.3
Part is made.
3. small introduction chocolate as claimed in claim 2, it is characterised in that：Calculate by weight, mainly by 34 parts of white granulated sugar,
26 parts of substitute of cocoa fat, 14.4 parts of whole milk powder, 25 parts of purple perilla seed .4 parts of phosphatidase 0 and 0.2 part of vanillic aldehyde are made.
4. a kind of production method of small introduction chocolate as claimed in any one of claims 1-3, it is characterised in that：Including with
Lower step：
（1）White granulated sugar, substitute of cocoa fat, whole milk powder, phosphatide and vanillic aldehyde are mixed, 18-22h is refined, is heated to 40-50 DEG C,
Obtain A product；
（2）Purple perilla seed is refined into 18-22h, obtains B product；
（3）B product be added A product in, after mixing, injection molding be cooled and shaped, packaging to get.
5. the production method of small introduction chocolate as claimed in claim 4, it is characterised in that：Include the following steps：
（1）White granulated sugar, substitute of cocoa fat, whole milk powder, phosphatide and vanillic aldehyde are mixed, 20h is refined, is heated to 40-50 DEG C, obtains A
Product；
（2）Purple perilla seed is refined into 20h, obtains B product；
（3）B product be added A product in, after mixing, injection molding be cooled and shaped, packaging to get.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810579295.0A CN108925729A (en) | 2018-06-05 | 2018-06-05 | A kind of small introduction chocolate and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810579295.0A CN108925729A (en) | 2018-06-05 | 2018-06-05 | A kind of small introduction chocolate and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN108925729A true CN108925729A (en) | 2018-12-04 |
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ID=64450044
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810579295.0A Pending CN108925729A (en) | 2018-06-05 | 2018-06-05 | A kind of small introduction chocolate and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878848A (en) * | 2010-07-05 | 2010-11-10 | 丽江先锋食品开发有限公司 | Perilla candy and making method thereof |
| CN102687786A (en) * | 2011-03-25 | 2012-09-26 | 路芳民 | Perilla candy |
| CN105519755A (en) * | 2016-01-18 | 2016-04-27 | 崔京勋 | Purple perilla candy and preparation method thereof |
| CN107494864A (en) * | 2017-10-07 | 2017-12-22 | 关华杏 | A kind of substitute of cocoa fat chocolate |
-
2018
- 2018-06-05 CN CN201810579295.0A patent/CN108925729A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878848A (en) * | 2010-07-05 | 2010-11-10 | 丽江先锋食品开发有限公司 | Perilla candy and making method thereof |
| CN102687786A (en) * | 2011-03-25 | 2012-09-26 | 路芳民 | Perilla candy |
| CN105519755A (en) * | 2016-01-18 | 2016-04-27 | 崔京勋 | Purple perilla candy and preparation method thereof |
| CN107494864A (en) * | 2017-10-07 | 2017-12-22 | 关华杏 | A kind of substitute of cocoa fat chocolate |
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Application publication date: 20181204 |