CN113841771A - Formula and processing technology of chocolate containing hyaluronic acid - Google Patents
Formula and processing technology of chocolate containing hyaluronic acid Download PDFInfo
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- CN113841771A CN113841771A CN202111214137.3A CN202111214137A CN113841771A CN 113841771 A CN113841771 A CN 113841771A CN 202111214137 A CN202111214137 A CN 202111214137A CN 113841771 A CN113841771 A CN 113841771A
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 88
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 title claims abstract description 66
- 229920002674 hyaluronan Polymers 0.000 title claims abstract description 66
- 229960003160 hyaluronic acid Drugs 0.000 title claims abstract description 66
- 238000005516 engineering process Methods 0.000 title abstract description 7
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 108
- 239000000843 powder Substances 0.000 claims abstract description 63
- 239000000463 material Substances 0.000 claims abstract description 54
- 235000009508 confectionery Nutrition 0.000 claims abstract description 34
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 33
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 33
- 238000007710 freezing Methods 0.000 claims abstract description 30
- 230000008014 freezing Effects 0.000 claims abstract description 30
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 21
- 239000006071 cream Substances 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 21
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 238000005303 weighing Methods 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 18
- 241000186660 Lactobacillus Species 0.000 claims description 14
- 229940039696 lactobacillus Drugs 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 7
- 238000009472 formulation Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 7
- 235000019614 sour taste Nutrition 0.000 abstract description 6
- 238000001746 injection moulding Methods 0.000 abstract description 5
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 238000004880 explosion Methods 0.000 abstract description 3
- 235000015110 jellies Nutrition 0.000 abstract description 3
- 239000008274 jelly Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 description 5
- 229940110456 cocoa butter Drugs 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000020169 heat generation Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000021147 sweet food 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
-
- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a chocolate containing hyaluronic acid, which comprises the following components in parts by weight: 30-35% of white granulated sugar, 18-23% of cocoa powder, 8-12% of skimmed milk powder, 8-10% of popping candy, 4-6% of lemon juice, 4-5% of gilding tablet, 3-4% of anhydrous cream, 0.5-1% of edible essence and the balance of lactic acid bacteria powder, and the invention also discloses a processing technology of the chocolate formula containing hyaluronic acid, wherein the preparation method comprises the following steps: quantitatively weighing, preparing chocolate paste, preparing a hyaluronic acid material, solidifying the hyaluronic acid material, dicing, heating and blending the chocolate paste, filling the material, performing injection molding, freezing and demolding; according to the chocolate containing hyaluronic acid, the hyaluronic acid material similar to jelly is added into the chocolate, so that the chocolate has a sour and sweet taste when being chewed, the popping candy is wrapped in the hyaluronic acid material, and after the hyaluronic acid material is bitten, the popping candy forms an 'explosion' feeling in the mouth of a user, so that the sour and sweet taste and the bitter taste of the chocolate are turned back in the mouth.
Description
Technical Field
The invention relates to the technical field of chocolate preparation, in particular to a chocolate formula containing hyaluronic acid and a processing technology thereof.
Background
Chocolate is a sweet food made from cocoa butter and cocoa butter as main raw materials. It has not only fine and sweet taste, but also rich fragrance. Chocolate can be eaten directly or used for making cake, ice cream, etc. In romantic valentine's day, it expresses a more dominant role with less love. Chocolate has small volume, more heat generation and sweet and delicious taste. It was found that chocolate contains antioxidants contained in red wine.
In the prior art, the chocolate has bitter taste, and the taste is soft and greasy when the chocolate is chewed, so that the whole chocolate has poor taste; therefore, the invention provides a chocolate formula containing hyaluronic acid and a processing technology thereof.
Disclosure of Invention
The invention aims to provide a chocolate formula containing hyaluronic acid and a processing technology thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the formula of the chocolate containing the hyaluronic acid comprises the following components: 30-35% of white granulated sugar, 18-23% of cocoa powder, 8-12% of skimmed milk powder, 8-10% of popping candy, 4-6% of lemon juice, 4-5% of gilding tablet, 3-4% of anhydrous cream, 0.5-1% of edible essence and the balance of lactobacillus powder.
Preferably, the formula of the chocolate containing hyaluronic acid comprises 30% of white granulated sugar, 18% of cocoa powder, 8% of skimmed milk powder, 8% of popping candy, 4% of lemon juice, 4% of gilding tablet, 3% of anhydrous cream, 0.5% of edible essence and the balance of lactobacillus powder.
Preferably, the formula of the chocolate containing hyaluronic acid comprises 32% of white granulated sugar, 20% of cocoa powder, 9% of skimmed milk powder, 9% of popping candy, 5% of lemon juice, 5% of gilding tablet, 4% of anhydrous cream, 0.7% of edible essence and the balance of lactobacillus powder.
Preferably, the formula of the chocolate containing hyaluronic acid comprises 34% of white granulated sugar, 22% of cocoa powder, 11% of skimmed milk powder, 9% of popping candy, 4% of lemon juice, 4% of gilding tablet, 3% of anhydrous cream, 0.9% of edible essence and the balance of lactobacillus powder.
Preferably, the formula of the chocolate containing hyaluronic acid comprises 35% of white granulated sugar, 23% of cocoa powder, 12% of skimmed milk powder, 10% of popping candy, 6% of lemon juice, 5% of gilding tablet, 4% of anhydrous cream, 1% of edible essence and the balance of lactobacillus powder.
A process for the preparation of a chocolate formulation comprising hyaluronic acid as described above, the preparation comprising the steps of:
the method comprises the following steps: quantitative weighing, namely weighing all the raw materials according to the components;
step two: preparing chocolate liquor, pouring white granulated sugar, cocoa powder, skimmed milk powder, anhydrous cream and edible essence into a mixer, and uniformly stirring for 5-10 minutes to obtain chocolate liquor for later use;
step three: preparing a hyaluronic acid material, namely adding lemon juice into a pot, heating, then putting the gilding slices into the heated lemon juice, stirring the gilding slices to melt in the lemon juice, and cooling to room temperature;
step four: solidifying the hyaluronic acid material, pouring the material prepared in the step three into a container, and putting the container into a freezing chamber of a refrigerator for freezing for 2-4 hours;
step five: dicing, namely dicing the blocky object prepared in the step four by using a cross cutting tool to obtain a diced object with the volume less than 8 cubic millimeters for later use;
step six: heating chocolate liquor for blending, putting the chocolate liquor prepared in the step two into a heating pot, heating to 40-45 ℃, adding lactic acid bacteria powder, uniformly stirring, and cooling to 25-28 ℃;
step seven: filling materials, namely inserting popping candy particles into the hyaluronic acid material D prepared in the step five, and wrapping the popping candy by the hyaluronic acid material D;
step eight: pouring the material prepared in the seventh step into a mold, pouring the slurry cooled in the sixth step into the mold, and standing for 5-10 minutes to enable the slurry to seep to the bottom of the mold;
step nine: freezing, namely placing the mixture prepared in the step eight into a freezing chamber of a refrigerator for low-temperature freezing for 3-5 hours;
step ten: and (4) demolding, demolding the solid chocolate frozen in the step nine, and aseptically cutting and packaging the demolded chocolate.
Compared with the prior art, the invention has the beneficial effects that: according to the chocolate containing hyaluronic acid, the hyaluronic acid material similar to jelly is added into the chocolate, so that the chocolate has a sour and sweet taste when being chewed, the popping candy is wrapped in the hyaluronic acid material, and after the hyaluronic acid material is bitten, the popping candy forms an explosion feeling in the mouth of a user, so that the sour and sweet taste and the bitter taste of the chocolate are swung back in the mouth, and the taste of the traditional chocolate is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
The invention provides a technical scheme that: the formula of the chocolate containing the hyaluronic acid comprises the following components: 30% of white granulated sugar, 18% of cocoa powder, 8% of skim milk powder, 8% of popping candy, 4% of lemon juice, 4% of gilding tablet, 3% of anhydrous cream, 0.5% of edible essence and the balance of lactobacillus powder.
A process for the preparation of a chocolate formulation comprising hyaluronic acid as described above, the preparation comprising the steps of:
the method comprises the following steps: quantitative weighing, namely weighing all the raw materials according to the components;
step two: preparing chocolate liquor, pouring white granulated sugar, cocoa powder, skimmed milk powder, anhydrous cream and edible essence into a mixer, and uniformly stirring for 5 minutes to obtain chocolate liquor for later use;
step three: preparing a hyaluronic acid material, namely adding lemon juice into a pot, heating, then putting the gilding slices into the heated lemon juice, stirring the gilding slices to melt in the lemon juice, and cooling to room temperature;
step four: solidifying the hyaluronic acid material, pouring the material prepared in the step three into a container, and putting the container into a refrigerator freezing chamber for freezing for 2 hours;
step five: dicing, namely dicing the blocky object prepared in the step four by using a cross cutting tool to obtain a diced object with the volume less than 8 cubic millimeters for later use;
step six: heating chocolate liquor for blending, putting the chocolate liquor prepared in the step two into a heating pot, heating to 40 ℃, adding lactic acid bacteria powder, uniformly stirring, and cooling to 25 ℃;
step seven: filling materials, namely inserting popping candy particles into the hyaluronic acid material D prepared in the step five, and wrapping the popping candy by the hyaluronic acid material D;
step eight: injection molding, namely pouring the material prepared in the step seven into a mold, pouring the slurry cooled in the step six into the mold, and standing for 5 minutes to enable the slurry to seep to the bottom of the mold;
step nine: freezing, namely placing the mixture prepared in the step eight into a freezing chamber of a refrigerator for low-temperature freezing for 3 hours;
step ten: and (4) demolding, demolding the solid chocolate frozen in the step nine, and aseptically cutting and packaging the demolded chocolate.
Example two
The invention provides a technical scheme that: the formula of the chocolate containing the hyaluronic acid comprises the following components: 32% of white granulated sugar, 20% of cocoa powder, 9% of skim milk powder, 9% of popping candy, 5% of lemon juice, 5% of gilding tablet, 4% of anhydrous cream, 0.7% of edible essence and the balance of lactobacillus powder.
A process for the preparation of a chocolate formulation comprising hyaluronic acid as described above, the preparation comprising the steps of:
the method comprises the following steps: quantitative weighing, namely weighing all the raw materials according to the components;
step two: preparing chocolate liquor, pouring white granulated sugar, cocoa powder, skimmed milk powder, anhydrous cream and edible essence into a mixer, and uniformly stirring for 6 minutes to obtain chocolate liquor for later use;
step three: preparing a hyaluronic acid material, namely adding lemon juice into a pot, heating, then putting the gilding slices into the heated lemon juice, stirring the gilding slices to melt in the lemon juice, and cooling to room temperature;
step four: solidifying the hyaluronic acid material, pouring the material prepared in the step three into a container, and putting the container into a refrigerator freezing chamber for freezing for 3 hours;
step five: dicing, namely dicing the blocky object prepared in the step four by using a cross cutting tool to obtain a diced object with the volume less than 8 cubic millimeters for later use;
step six: heating chocolate liquor for blending, putting the chocolate liquor prepared in the step two into a heating pot, heating to 42 ℃, adding lactic acid bacteria powder, uniformly stirring, and cooling to 26 ℃;
step seven: filling materials, namely inserting popping candy particles into the hyaluronic acid material D prepared in the step five, and wrapping the popping candy by the hyaluronic acid material D;
step eight: injection molding, namely pouring the material prepared in the step seven into a mold, pouring the slurry cooled in the step six into the mold, and standing for 6 minutes to enable the slurry to seep to the bottom of the mold;
step nine: freezing, namely putting the mixture prepared in the step eight into a freezing chamber of a refrigerator for freezing for 4 hours at a low temperature;
step ten: and (4) demolding, demolding the solid chocolate frozen in the step nine, and aseptically cutting and packaging the demolded chocolate.
EXAMPLE III
The invention provides a technical scheme that: the formula of the chocolate containing the hyaluronic acid comprises the following components: 34% of white granulated sugar, 22% of cocoa powder, 11% of skim milk powder, 9% of popping candy, 4% of lemon juice, 4% of gilding tablet, 3% of anhydrous cream, 0.9% of edible essence and the balance of lactobacillus powder.
A process for the preparation of a chocolate formulation comprising hyaluronic acid as described above, the preparation comprising the steps of:
the method comprises the following steps: quantitative weighing, namely weighing all the raw materials according to the components;
step two: preparing chocolate liquor, pouring white granulated sugar, cocoa powder, skimmed milk powder, anhydrous cream and edible essence into a mixer, and uniformly stirring for 8 minutes to obtain chocolate liquor for later use;
step three: preparing a hyaluronic acid material, namely adding lemon juice into a pot, heating, then putting the gilding slices into the heated lemon juice, stirring the gilding slices to melt in the lemon juice, and cooling to room temperature;
step four: solidifying the hyaluronic acid material, pouring the material prepared in the step three into a container, and putting the container into a refrigerator freezing chamber for freezing for 3 hours;
step five: dicing, namely dicing the blocky object prepared in the step four by using a cross cutting tool to obtain a diced object with the volume less than 8 cubic millimeters for later use;
step six: heating chocolate liquor for blending, putting the chocolate liquor prepared in the step two into a heating pot, heating to 40-45 ℃, adding lactic acid bacteria powder, uniformly stirring, and cooling to 27 ℃;
step seven: filling materials, namely inserting popping candy particles into the hyaluronic acid material D prepared in the step five, and wrapping the popping candy by the hyaluronic acid material D;
step eight: injection molding, namely pouring the material prepared in the step seven into a mold, pouring the slurry cooled in the step six into the mold, and standing for 8 minutes to enable the slurry to seep to the bottom of the mold;
step nine: freezing, namely putting the mixture prepared in the step eight into a freezing chamber of a refrigerator for freezing for 4 hours at a low temperature;
step ten: and (4) demolding, demolding the solid chocolate frozen in the step nine, and aseptically cutting and packaging the demolded chocolate.
Example four
The invention provides a technical scheme that: the formula of the chocolate containing the hyaluronic acid comprises the following components: 35% of white granulated sugar, 23% of cocoa powder, 12% of skim milk powder, 10% of popping candy, 6% of lemon juice, 5% of gilding tablet, 4% of anhydrous cream, 1% of edible essence and the balance of lactobacillus powder.
A process for the preparation of a chocolate formulation comprising hyaluronic acid as described above, the preparation comprising the steps of:
the method comprises the following steps: quantitative weighing, namely weighing all the raw materials according to the components;
step two: preparing chocolate liquor, pouring white granulated sugar, cocoa powder, skimmed milk powder, anhydrous cream and edible essence into a mixer, and uniformly stirring for 10 minutes to obtain chocolate liquor for later use;
step three: preparing a hyaluronic acid material, namely adding lemon juice into a pot, heating, then putting the gilding slices into the heated lemon juice, stirring the gilding slices to melt in the lemon juice, and cooling to room temperature;
step four: solidifying the hyaluronic acid material, pouring the material prepared in the step three into a container, and putting the container into a refrigerator freezing chamber to be frozen for 4 hours;
step five: dicing, namely dicing the blocky object prepared in the step four by using a cross cutting tool to obtain a diced object with the volume less than 8 cubic millimeters for later use;
step six: heating chocolate liquor for blending, putting the chocolate liquor prepared in the step two into a heating pot, heating to 45 ℃, adding lactic acid bacteria powder, uniformly stirring, and cooling to 28 ℃;
step seven: filling materials, namely inserting popping candy particles into the hyaluronic acid material D prepared in the step five, and wrapping the popping candy by the hyaluronic acid material D;
step eight: injection molding, namely pouring the material prepared in the step seven into a mold, pouring the slurry cooled in the step six into the mold, and standing for 10 minutes to enable the slurry to seep to the bottom of the mold;
step nine: freezing, namely placing the mixture prepared in the step eight into a freezing chamber of a refrigerator for freezing for 5 hours at a low temperature;
step ten: and (4) demolding, demolding the solid chocolate frozen in the step nine, and aseptically cutting and packaging the demolded chocolate.
According to the chocolate containing hyaluronic acid, the hyaluronic acid material similar to jelly is added into the chocolate, so that the chocolate has a sour and sweet taste when being chewed, the popping candy is wrapped in the hyaluronic acid material, and after the hyaluronic acid material is bitten, the popping candy forms an explosion feeling in the mouth of a user, so that the sour and sweet taste and the bitter taste of the chocolate are swung back in the mouth, and the taste of the traditional chocolate is improved.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A chocolate comprising hyaluronic acid, characterized in that; the formula of the chocolate containing hyaluronic acid comprises the following components: 30-35% of white granulated sugar, 18-23% of cocoa powder, 8-12% of skimmed milk powder, 8-10% of popping candy, 4-6% of lemon juice, 4-5% of gilding tablet, 3-4% of anhydrous cream, 0.5-1% of edible essence and the balance of lactobacillus powder.
2. The hyaluronic acid-containing chocolate according to claim 1, wherein: comprises 30 percent of white granulated sugar, 18 percent of cocoa powder, 8 percent of skim milk powder, 8 percent of popping candy, 4 percent of lemon juice, 4 percent of gilding tablet, 3 percent of anhydrous cream, 0.5 percent of edible essence and the balance of lactobacillus powder.
3. The hyaluronic acid-containing chocolate according to claim 1, wherein: comprises 32 percent of white granulated sugar, 20 percent of cocoa powder, 9 percent of skim milk powder, 9 percent of popping candy, 5 percent of lemon juice, 5 percent of gilding tablet, 4 percent of anhydrous cream, 0.7 percent of edible essence and the balance of lactobacillus powder.
4. The hyaluronic acid-containing chocolate according to claim 1, wherein: comprises 34 percent of white granulated sugar, 22 percent of cocoa powder, 11 percent of skim milk powder, 9 percent of popping candy, 4 percent of lemon juice, 4 percent of gilding tablet, 3 percent of anhydrous cream, 0.9 percent of edible essence and the balance of lactobacillus powder.
5. The hyaluronic acid-containing chocolate according to claim 1, wherein: comprises 35 percent of white granulated sugar, 23 percent of cocoa powder, 12 percent of skim milk powder, 10 percent of popping candy, 6 percent of lemon juice, 5 percent of gilding tablet, 4 percent of anhydrous cream, 1 percent of edible essence and the balance of lactobacillus powder.
6. A process according to any one of claims 1 to 5 for the manufacture of a chocolate formulation comprising hyaluronic acid, wherein: the preparation method comprises the following steps:
the method comprises the following steps: quantitative weighing, namely weighing all the raw materials according to the components;
step two: preparing chocolate liquor, pouring white granulated sugar, cocoa powder, skimmed milk powder, anhydrous cream and edible essence into a mixer, and uniformly stirring for 5-10 minutes to obtain chocolate liquor for later use;
step three: preparing a hyaluronic acid material, namely adding lemon juice into a pot, heating, then putting the gilding slices into the heated lemon juice, stirring the gilding slices to melt in the lemon juice, and cooling to room temperature;
step four: solidifying the hyaluronic acid material, pouring the material prepared in the step three into a container, and putting the container into a freezing chamber of a refrigerator for freezing for 2-4 hours;
step five: dicing, namely dicing the blocky object prepared in the step four by using a cross cutting tool to obtain a diced object with the volume less than 8 cubic millimeters for later use;
step six: heating chocolate liquor for blending, putting the chocolate liquor prepared in the step two into a heating pot, heating to 40-45 ℃, adding lactic acid bacteria powder, uniformly stirring, and cooling to 25-28 ℃;
step seven: filling materials, namely inserting popping candy particles into the hyaluronic acid material D prepared in the step five, and wrapping the popping candy by the hyaluronic acid material D;
step eight: pouring the material prepared in the seventh step into a mold, pouring the slurry cooled in the sixth step into the mold, and standing for 5-10 minutes to enable the slurry to seep to the bottom of the mold;
step nine: freezing, namely placing the mixture prepared in the step eight into a freezing chamber of a refrigerator for low-temperature freezing for 3-5 hours;
step ten: and (4) demolding, demolding the solid chocolate frozen in the step nine, and aseptically cutting and packaging the demolded chocolate.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115281277A (en) * | 2022-08-05 | 2022-11-04 | 晋江华卫食品有限公司 | Chocolate cooling forming device for truffle chocolate and forming mode thereof |
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| KR101819895B1 (en) * | 2017-06-08 | 2018-03-02 | 주식회사 자연맘 | Method for Preparing Chocolates Containing of Lactic Acid Bacteria |
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2021
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| JPH08228687A (en) * | 1995-03-01 | 1996-09-10 | Fuji Oil Co Ltd | Chocolate confectionery for eating at low temperature |
| CN1633869A (en) * | 2003-12-31 | 2005-07-06 | 张明琪 | Filled chocolates |
| JP2006050936A (en) * | 2004-08-11 | 2006-02-23 | Saitou Shoji:Kk | Alcoholic liquor-containing chocolate confectionery and method for producing the same |
| CN102793043A (en) * | 2012-09-10 | 2012-11-28 | 生合生物科技（南京）有限公司 | Preparation method of lactic acid bacteria chocolate |
| KR101819895B1 (en) * | 2017-06-08 | 2018-03-02 | 주식회사 자연맘 | Method for Preparing Chocolates Containing of Lactic Acid Bacteria |
| CN109198126A (en) * | 2018-10-19 | 2019-01-15 | 邱卫军 | A kind of production method of jumping candy chocolate |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115281277A (en) * | 2022-08-05 | 2022-11-04 | 晋江华卫食品有限公司 | Chocolate cooling forming device for truffle chocolate and forming mode thereof |
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