阅读说明：本技术 一种巧克力糖的制备方法 (Preparation method of chocolate candy ) 是由 冯继官 于 2019-10-30 设计创作，主要内容包括：本发明公开了一种巧克力糖的制备方法,具体按以下步骤进行：步骤1,称取白糖,放入粉糖机中粉碎,得到糖粉；步骤2,称量可可粉、可可脂,加入糖粉,搅拌至粘稠,倒入巧克力模具中,得到可可液块；步骤3,称取糯米,加水浸泡,加入麦芽碎,蒸熟,得到糯米块；步骤4,将糯米块进行发酵,然后压榨,浓缩压榨汁,得到糖浆；步骤5,将糖浆倒入保温台,在糖浆上融入可可液块,加入淡奶油,搅拌,然后冷冻至凝固,得到巧克力糖。本发明将麦芽和糯米蒸熟后发酵,缩短了麦芽糖化时间,提高了淀粉酶活性,巧克力包裹在糖浆内,食用方便,不影响品尝巧克力细腻的口感,也无需低温保存。(The invention discloses a preparation method of chocolate candy, which comprises the following steps: step 1, weighing white sugar, and putting the white sugar into a sugar mill for grinding to obtain sugar powder; step 2, weighing cocoa powder and cocoa butter, adding sugar powder, stirring to be viscous, and pouring into a chocolate mold to obtain cocoa liquid blocks; step 3, weighing glutinous rice, soaking in water, adding crushed malt, and steaming to obtain glutinous rice blocks; step 4, fermenting the sticky rice blocks, then squeezing, and concentrating and squeezing juice to obtain syrup; and 5, pouring the syrup into a heat preservation table, melting cocoa liquor blocks on the syrup, adding light butter, stirring, and freezing until solidification to obtain the chocolate candy. The invention has the advantages that the malt and the sticky rice are steamed and then fermented, the malt saccharification time is shortened, the amylase activity is improved, the chocolate is wrapped in the syrup, the eating is convenient, the delicate taste of the chocolate is not influenced, and the low-temperature storage is not needed.)

1. The preparation method of the chocolate candy is characterized by comprising the following steps:

step 1, weighing white sugar, and putting the white sugar into a sugar mill for grinding to obtain sugar powder;

step 2, weighing cocoa powder and cocoa butter, adding the sugar powder obtained in the step 1, stirring until the sugar powder is viscous, and pouring the mixture into a chocolate mould to obtain cocoa liquid blocks;

step 3, weighing glutinous rice, soaking in water, adding crushed malt, and steaming to obtain glutinous rice blocks;

step 4, fermenting the sticky rice blocks obtained in the step 3, then squeezing, and concentrating the squeezed juice to obtain syrup;

and 5, pouring the syrup into a heat preservation table, blending the cocoa liquor blocks obtained in the step 2 into the syrup, adding unsalted butter, stirring to uniformly mix the cocoa liquor blocks and the unsalted butter, freezing for 30-60 min, leveling, continuously freezing until solidification, and then putting into a splitting machine for splitting to obtain the chocolate candy.

2. The preparation method of chocolate candy according to claim 1, characterized in that in the step 2, the mass ratio of cocoa powder, cocoa butter and powdered sugar is 1: 1-2: 2-4, and the stirring time is 8-10 h.

3. The method for preparing chocolate candy according to claim 1, wherein in the step 3, the mass ratio of the glutinous rice and the malt is 1: 0.1-0.3.

4. The method for preparing chocolate candy according to claim 1, wherein in the step 3, the soaking time is 20-24 h, and the steaming time is 2-4 h.

5. The method for preparing chocolate candy according to claim 1, wherein in the step 4, the fermentation time is 4-6 hours, the fermentation temperature is 75-80 ℃, and the concentration temperature is 85-95 ℃.

6. The method for preparing chocolate candy according to claim 1, characterized in that in the step 5, the mass ratio of the syrup to the cocoa mass is 1: 0.3-0.5, and the mass ratio of the cocoa mass to the whipped topping is 1: 0.5-1.

7. The method for preparing chocolate candy according to claim 1, wherein in the step 5, the stirring time is 5-10 min, the second freezing time is 2-4 h, and the freezing temperature is 2-10 ℃.

Technical Field

The invention belongs to the technical field of chocolate preparation, and relates to a preparation method of chocolate candy.

Background

Chocolate is loved by people by virtue of unique taste, people are interested in chocolate with various tastes, but the melting point of the chocolate is about 36 ℃, the chocolate is a food which is strong in heat sensitivity and difficult to store, the storage temperature is controlled between 12 ℃ and 18 ℃, the relative humidity is not higher than 65%, the phenomena of softening deformation, surface speckling, internal sand turning, tainting or fragrance reduction and the like can occur if the chocolate is not stored properly, if the chocolate is placed at a high temperature, large stripes or speckles can appear on the surface, if the chocolate is placed in a wet and cold environment, a gray film can appear, particularly in summer, the chocolate needs to be stored in a refrigerator, otherwise the chocolate can be melted, the eating is inconvenient, and for families without the refrigerator, the storage of the chocolate is troublesome, so that the chocolate-flavored food is more favored.

Disclosure of Invention

The invention aims to provide a preparation method of chocolate candy, which solves the problem that chocolate is easy to melt at high temperature in the prior art.

The technical scheme adopted by the invention is that the preparation method of the chocolate candy specifically comprises the following steps:

step 1, weighing white sugar, and putting the white sugar into a sugar mill for grinding to obtain sugar powder;

step 2, weighing cocoa powder and cocoa butter, adding the sugar powder obtained in the step 1, stirring until the sugar powder is viscous, and pouring the mixture into a chocolate mould to obtain cocoa liquid blocks;

step 3, weighing glutinous rice, soaking in water, adding crushed malt, and steaming to obtain glutinous rice blocks;

step 4, fermenting the sticky rice blocks obtained in the step 3, then squeezing, and concentrating the squeezed juice to obtain syrup;

and 5, pouring the syrup into a heat preservation table, blending the cocoa liquor blocks obtained in the step 2 into the syrup, adding unsalted butter, stirring to uniformly mix the cocoa liquor blocks and the unsalted butter, freezing for 30-60 min, leveling, continuously freezing until solidification, and then putting into a splitting machine for splitting to obtain the chocolate candy.

In the step 2, the mass ratio of the cocoa powder to the cocoa butter to the powdered sugar is 1: 1-2: 2-4, and the stirring time is 8-10 hours.

In the step 3, the mass ratio of the glutinous rice to the malt fragments is 1: 0.1-0.3.

In the step 3, the soaking time is 20-24 hours, and the steaming time is 2-4 hours.

In the step 4, the fermentation time is 4-6 hours, the fermentation temperature is 75-80 ℃, and the concentration temperature is 85-95 ℃.

In the step 5, the mass ratio of the syrup to the cocoa mass is 1: 0.3-0.5, and the mass ratio of the cocoa mass to the whipped cream is 1: 0.5-1.

In the step 5, the stirring time is 5-10 min, the second freezing time is 2-4 h, and the freezing temperature is 2-10 ℃.

The invention has the advantages that malt and glutinous rice are steamed and fermented, the malt saccharification time is shortened, the amylase activity is improved, the chocolate is wrapped in the syrup, the eating is convenient, the delicate taste of the chocolate is not influenced, and the chocolate is not required to be stored at low temperature.

Detailed Description

The present invention will be described in detail with reference to the following embodiments.

The preparation method of the chocolate candy specifically comprises the following steps:

step 1, weighing white sugar, and putting the white sugar into a sugar mill for grinding to obtain sugar powder;

step 2, weighing cocoa powder and cocoa butter, adding the sugar powder obtained in the step 1, stirring until the sugar powder is viscous, and pouring the mixture into a chocolate mould to obtain cocoa liquid blocks;

step 3, weighing glutinous rice, soaking in water, adding crushed malt, and steaming to obtain glutinous rice blocks;

step 4, fermenting the sticky rice blocks obtained in the step 3, then squeezing, and concentrating the squeezed juice to obtain syrup;

and 5, pouring the syrup into a heat preservation table, blending the cocoa liquor blocks obtained in the step 2 into the syrup, adding unsalted butter, stirring to uniformly mix the cocoa liquor blocks and the unsalted butter, freezing for 30-60 min, leveling, continuously freezing until solidification, and then putting into a splitting machine for splitting to obtain the chocolate candy.

In the step 2, the mass ratio of the cocoa powder to the cocoa butter to the powdered sugar is 1: 1-2: 2-4, and the stirring time is 8-10 hours.

In the step 3, the mass ratio of the glutinous rice to the malt fragments is 1: 0.1-0.3.

In the step 3, the soaking time is 20-24 hours, and the steaming time is 2-4 hours.

In the step 4, the fermentation time is 4-6 hours, the fermentation temperature is 75-80 ℃, and the concentration temperature is 85-95 ℃.

In the step 5, the mass ratio of the syrup to the cocoa mass is 1: 0.3-0.5, and the mass ratio of the cocoa mass to the whipped cream is 1: 0.5-1.

In the step 5, the stirring time is 5-10 min, the second freezing time is 2-4 h, and the freezing temperature is 2-10 ℃.

Chocolate contains beneficial minerals including potassium, zinc and selenium, and is one of the sources of iron supplementation, and can help to reduce low-density lipoprotein cholesterol level, also called "poor cholesterol", and increase "good" cholesterol level, greatly reduce the risk of cardiovascular disease, improve insulin sensitivity, delay or prevent diabetes, and reduce memory loss of the elderly due to flavanols contained in chocolate.