CN115804419A - Sugar-free chocolate nut ball and preparation method thereof - Google Patents
Sugar-free chocolate nut ball and preparation method thereof Download PDFInfo
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- CN115804419A CN115804419A CN202111080226.3A CN202111080226A CN115804419A CN 115804419 A CN115804419 A CN 115804419A CN 202111080226 A CN202111080226 A CN 202111080226A CN 115804419 A CN115804419 A CN 115804419A
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Abstract
The invention discloses a sugar-free chocolate nut ball and a preparation method thereof, wherein the sugar-free chocolate nut ball comprises nut kernels and chocolate in a mass ratio of 1: 25-35 parts of isomalt, 26.5-36.5 parts of cocoa mass, 15-25 parts of cocoa butter, 10-20 parts of cocoa powder, 2-4 parts of phospholipid and 0.3-0.7 part of vanillin. The product can be a single nut kernel variety or a combination of multiple nut kernels, the product integrates the nut kernels and the sugar-free chocolate, the finished chocolate is strong and smooth, the nut kernels are crisp in taste, rich in nutrition and novel in style, the defects of the taste and the product form of the nut kernels in the market are overcome, and the product does not contain a white granulated sugar formula and is suitable for people who pay attention to less drinking and ingest the white granulated sugar, diabetes patients or people with three highs.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a sugar-free chocolate nut ball and a preparation method thereof.
Background
The nut is a seed plant rich in oil, such as walnut, cashew, pine nut, almond, pistachio nut, almond and the like, has rich nutrition and is beneficial to human health. The nuts contain rich unsaturated fatty acid, are beneficial to improving the content of high-density lipoprotein in serum, have the function of reducing triglyceride in blood, and have certain effects on preventing and treating diseases such as atherosclerosis, hypertension, coronary heart disease and the like; in addition, the nuts are a treasure house of various minerals, are good sources of magnesium, copper, manganese and selenium, can regulate various physiological functions, are key factors for synthesizing antioxidant enzymes in vivo, contain a large amount of antioxidant components such as vitamin E and the like, and can delay aging after being properly ingested every day.
At present, the taste and the form of nut products are single and have defects, most of the nut products are original taste, fried or high sugar products, the original taste of the nut products is single, and the fried or high sugar nut products are not beneficial to body health and are easy to cause obesity.
Disclosure of Invention
The nut and Chinese wolfberry fruit paste is prepared by combining nut kernel particles with chocolate and the like, so that the variety of the nut kernel product is widened, the nutrition of the nut kernel product is improved, the nut kernel is crisp in taste, the chocolate is smooth and rich in silkiness, the variety and the taste of the nut kernel product are enriched, and the nut kernel paste is a snack with delicious and nutritional effects.
The technical problem to be solved by the invention is realized by the following technical scheme:
a sugar-free chocolate nut ball comprises nut kernels and chocolate in a mass ratio of 1: 25-35 parts of isomalt, 26.5-36.5 parts of cocoa mass, 15-25 parts of cocoa butter, 10-20 parts of cocoa powder, 2-4 parts of phospholipid and 0.3-0.7 part of vanillin.
Preferably, the sugar-free chocolate nut ball comprises 1 mass part of nut kernels and 1 mass part of chocolate, wherein the chocolate comprises the following components in parts by mass: 30 parts of isomalt, 31.5 parts of cocoa mass, 20 parts of cocoa butter, 15 parts of cocoa powder, 3 parts of phospholipid and 0.5 part of vanillin.
Preferably, the nut kernel comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel and hazelnut kernel.
Preferably, the nut kernels are nut kernel nibs, the size of the nut kernel nibs being 2-3mm.
A method of making sugar-free chocolate nut pellets, comprising the steps of:
step (1): weighing isomaltitol, cocoa mass, cocoa butter, cocoa powder, phospholipid and vanillin according to the mass parts, mixing and uniformly stirring to obtain a chocolate raw material;
step (2): feeding the uniformly stirred chocolate raw material into a refiner for grinding for 18-24 hours, wherein the fineness is 15-20um, and the temperature is 45-50 ℃;
and (3): refining the ground chocolate; conveying the refined chocolate into a heat preservation cylinder for heat preservation;
and (4): conveying the heat-preserved chocolate into a temperature-regulating cylinder, and carrying out temperature regulation treatment for later use;
and (5): weighing nut kernels according to the mass parts, baking the nut kernels until the nut kernels are crisp, controlling the moisture content of the nut kernels to be 1 +/-1.5% and achieving the deep baking degree;
and (6): cutting the nut kernels into particles, cutting the nut kernels into 2-3mm crushed particles, uniformly mixing, and feeding into a feeding bin;
and (7): mixing and stirring the chocolate in the step (4) and the nut kernels in the step (6) uniformly according to the mass ratio of 1;
and (8): sending the cast product into a cooling tunnel for cooling and shaping; and (4) carrying out demoulding treatment on the cooled semi-finished product to obtain the sugar-free chocolate nut ball.
Preferably, the method further comprises the following steps:
and (9): and packaging the semi-finished product after demoulding.
Preferably, in the step (1), the mass ratio of isomalt, cocoa mass, cocoa butter, cocoa powder, phospholipid and vanillin is 30.
Preferably, the temperature of the heat preservation in the step (3) is 35-40 ℃ and the time is 3-5h.
Preferably, the nut kernel of step (5) comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel and hazelnut kernel.
Preferably, the cooling temperature of the step (8) is 8-10 ℃, and the cooling time is 30min.
Chocolate is a well-known food and has a very broad effect: 1. chocolate is beneficial to heart health, contains polyphenol with anti-inflammatory effect similar to aspirin, and can reduce platelet activation and transfer free radical deposition on blood vessel wall at certain concentration, thereby having function of preventing cardiovascular diseases. 2. The chocolate has immunity enhancing effect, and the flavonoid substances in the chocolate have immunity regulating effect. 3. Chocolate lowers the cholesterol level in blood, and stearic acid contained in cocoa butter lowers the cholesterol level in blood. In addition, oleic acid contained in monounsaturated fatty acids in chocolate has antioxidant effect. 4. Chocolate is beneficial for protecting teeth, and tannin in cocoa bean can reduce dental plaque generation and help prevent dental caries. 5. The chocolate is an ideal energy and nutrient supplement food for sports and tourism, can supplement energy consumed by people in sports in time, delays fatigue and is beneficial to body recovery after sports.
Isomaltitol is a new resource food, and has low calorie, teeth protecting, and intestinal Bacillus bifidus proliferation stimulating effects.
The technical scheme of the invention has the following beneficial effects:
the product can be a single nut kernel variety or a combination of multiple nut kernels, combines the nut kernels with sugar-free chocolate (isomalt, cocoa liquor, cocoa butter, cocoa powder, phospholipid, vanillin and the like), is rich and smooth in finished chocolate, crisp in nut kernel taste, rich in product nutrition and novel in style, makes up the defects of the nut kernel taste and the product form in the market, does not contain a white granulated sugar formula, and is suitable for people who pay attention to less consumption of white granulated sugar, diabetes patients or the three-high people.
The chocolate nut ball widens the application range of nut kernels and chocolate, the nut kernels and the chocolate are made into the nut chocolate ball with a sugar-free formula, different abrasive tools can be developed to make different shapes of the product, daily consumption can be met, and a hand gift is also a particularly suitable good gift.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the invention without limiting the invention. In the drawings:
fig. 1 is a flow chart of a method of making a nut-wolfberry paste according to an embodiment of the present application.
Detailed Description
Specific examples of the invention are described in detail below to facilitate a further understanding of the invention. All experimental procedures used in the following examples are conventional unless otherwise specified. Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
Example 1
A preparation method of sugar-free chocolate nut balls comprises the following steps:
step (1): weighing isomalt, cocoa mass, cocoa butter, cocoa powder, phospholipid and vanillin according to a mass ratio of 25;
step (2): sending the uniformly stirred chocolate raw material into a refiner for grinding for 18 hours, wherein the fineness is 15-20um, and the temperature is 45 ℃;
and (3): refining the ground chocolate; conveying the refined chocolate into a heat preservation cylinder for heat preservation at the temperature of 35 ℃ for 5 hours;
and (4): conveying the heat-preserved chocolate into a temperature-regulating cylinder, and carrying out temperature regulation treatment for later use;
and (5): weighing nut kernels according to the mass parts, baking the nut kernels until the nut kernels are crisp and reach the deep baking degree, and controlling the water content of the nut kernels to be 1 +/-1.5%; the nut kernel comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel and hazelnut kernel;
and (6): cutting the nut kernels into particles, cutting the nut kernels into 2-3mm crushed particles, uniformly mixing, and feeding into a feeding bin;
and (7): mixing and stirring the chocolate in the step (4) and the nut kernels in the step (6) uniformly according to the mass ratio of 1;
and (8): sending the cast product into a cooling tunnel for cooling and shaping, wherein the cooling temperature is 8-10 ℃, and the cooling time is 30min; and (4) carrying out demoulding treatment on the cooled semi-finished product to obtain the sugar-free chocolate nut ball.
And (9): and packaging the semi-finished product after demoulding.
Example 2
A preparation method of sugar-free chocolate nut balls comprises the following steps:
step (1): weighing isomalt, cocoa mass, cocoa butter, cocoa powder, phospholipid and vanillin according to a mass ratio of 35;
step (2): sending the uniformly stirred chocolate raw material into a refiner for grinding for 24 hours, wherein the fineness is 15-20um, and the temperature is 50 ℃;
and (3): refining the ground chocolate; conveying the refined chocolate into a heat preservation cylinder for heat preservation at the temperature of 40 ℃ for 3 hours;
and (4): feeding the chocolate subjected to heat preservation into a temperature-regulating cylinder, and carrying out temperature regulation treatment for later use;
and (5): weighing nut kernels according to the mass parts, baking the nut kernels until the nut kernels are crisp and reach the deep baking degree, and controlling the water content of the nut kernels to be 1 +/-1.5%; the nut kernel comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel and hazelnut kernel;
and (6): cutting the nut kernels into particles, cutting the nut kernels into 2-3mm particles, uniformly mixing, and feeding into a feeding bin;
and (7): mixing and stirring the chocolate in the step (4) and the nut kernels in the step (6) uniformly according to the mass ratio of 1;
and (8): sending the cast product into a cooling tunnel for cooling and shaping, wherein the cooling temperature is 8-10 ℃, and the cooling time is 30min; and (4) carrying out demoulding treatment on the cooled semi-finished product to obtain the sugar-free chocolate nut ball.
Example 3
A preparation method of sugar-free chocolate nut balls comprises the following steps:
step (1): weighing isomalt, cocoa mass, cocoa butter, cocoa powder, phospholipid and vanillin according to a mass ratio of 30;
step (2): sending the uniformly stirred chocolate raw material into a refiner for grinding for 21 hours, wherein the fineness is 15-20um, and the temperature is 47 ℃;
and (3): refining the ground chocolate; conveying the refined chocolate into a heat preservation cylinder for heat preservation at the temperature of 38 ℃ for 4 hours;
and (4): conveying the heat-preserved chocolate into a temperature-regulating cylinder, and carrying out temperature regulation treatment for later use;
and (5): weighing nut kernels according to the mass parts, baking the nut kernels until the nut kernels are crisp and reach the deep baking degree, and controlling the water content of the nut kernels to be 1 +/-1.5%; the nut kernel comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel and hazelnut kernel;
and (6): cutting the nut kernels into particles, cutting the nut kernels into 2-3mm particles, uniformly mixing, and feeding into a feeding bin;
and (7): mixing and stirring the chocolate in the step (4) and the nut kernels in the step (6) uniformly according to the mass ratio of 1;
and (8): sending the cast product into a cooling tunnel for cooling and shaping, wherein the cooling temperature is 8-10 ℃, and the cooling time is 30min; and (4) carrying out demoulding treatment on the cooled semi-finished product to obtain the sugar-free chocolate nut ball.
And (9): and packaging the demolded semi-finished product.
And (4) evaluation of results:
the above examples 1 to 3 of the present application:
and (3) finished product: the chocolate has the characteristic luster of chocolate, the nut kernels are uniformly distributed in the product, the chocolate tastes silky, and the nut kernels are fragrant and crisp.
The detection of the nutrient components is as follows: energy (2217 kJ/100 g), protein 11.6g, fat 34.9g, carbohydrate 42.9g and isomaltitol addition 9%, and has functions of low calorie, resisting dental caries and improving immunity.
Although the present invention has been described with reference to the above embodiments, it should be understood that the present invention is not limited thereto, and various changes and modifications may be made by those skilled in the art without departing from the spirit and scope of the present invention.
Claims (10)
1. The sugar-free chocolate nut ball is characterized by comprising nut kernels and chocolate in a mass ratio of 1: 25-35 parts of isomalt, 26.5-36.5 parts of cocoa mass, 15-25 parts of cocoa butter, 10-20 parts of cocoa powder, 2-4 parts of phospholipid and 0.3-0.7 part of vanillin.
2. The sugar-free chocolate nut ball of claim 1, wherein the chocolate comprises the following components in parts by mass: 30 parts of isomalt, 31.5 parts of cocoa mass, 20 parts of cocoa butter, 15 parts of cocoa powder, 3 parts of phospholipid and 0.5 part of vanillin.
3. The sugar-free chocolate nut ball of claim 1, wherein the nut kernel comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel, and hazelnut kernel.
4. The sugar-free chocolate nut ball of claim 1, wherein the nut kernels are nut nibs, the size of the nut nibs being 2-3mm.
5. A method of making the sugar-free chocolate nut pellet of any of claims 1-4 comprising the steps of:
weighing isomaltitol, cocoa mass, cocoa butter, cocoa powder, phospholipid and vanillin according to the mass parts, mixing and uniformly stirring to obtain a chocolate raw material;
sending the uniformly stirred chocolate raw material into a refiner for grinding for 18-24h, wherein the fineness is 15-20um, and the temperature is 45-50 ℃;
refining the ground chocolate; conveying the refined chocolate into a heat preservation cylinder for heat preservation;
conveying the heat-preserved chocolate into a temperature-regulating cylinder, and carrying out temperature regulation treatment for later use;
weighing nut kernels according to the mass parts, baking the nut kernels until the nut kernels are crisp and reach the deep baking degree, and controlling the water content of the nut kernels to be 1 +/-1.5%;
cutting the nut kernels into particles, cutting the nut kernels into 2-3mm particles, uniformly mixing, and feeding into a feeding bin;
mixing and stirring the heat-insulating chocolate and the cut nut kernels uniformly according to the mass ratio of 1: 25-35 parts of isomalt, 26.5-36.5 parts of cocoa mass, 15-25 parts of cocoa butter, 10-20 parts of cocoa powder, 2-4 parts of phospholipid and 0.3-0.7 part of vanillin;
sending the cast product into a cooling tunnel for cooling and shaping; and (4) carrying out demoulding treatment on the cooled semi-finished product to obtain the sugar-free chocolate nut ball.
6. The method of making a sugar-free chocolate nut pellet of claim 5, further comprising the steps of:
and packaging the demolded semi-finished product.
7. The method of making a sugar-free chocolate nut spread according to claim 5, wherein the mass ratio of isomalt, cocoa mass, cocoa butter, cocoa powder, phospholipids, vanillin is 30.5.
8. The method of making sugar-free chocolate nut pellets as claimed in claim 5 wherein the holding temperature of the holding tank is 35-40 ℃ for 3-5 hours.
9. The method of making a sugar-free chocolate nut pellet as claimed in claim 5 wherein the nut kernel comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel and hazelnut kernel.
10. The method of making sugar-free chocolate nut pellets according to claim 5, wherein the cooling temperature is 8-10 ℃ and the cooling time is 30min.
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