阅读说明：本技术 一种花椒味夹心巧克力及其制备方法 (Chinese prickly ash flavor sandwich chocolate and preparation method thereof ) 是由 金光 金美玲 金孝玉 于 2019-11-06 设计创作，主要内容包括：本发明公开了一种花椒味夹心巧克力及其制备方法,涉及巧克力加工生产技术领域,解决了因夹心巧克力在食用后的甜腻度较大,而导致其整体食用效果不佳的问题。一种花椒味夹心巧克力,其包括如下重量份数的组分：牛奶巧克力430-490份；黑巧克力70-75份；稀奶油210-260份；黄油80-130份；甘油35-45份；山梨糖醇20-30份；大豆磷脂2-3份；右旋糖16-20份；葡萄糖20-30份；花椒2-3份；盐0.6-1.2份。本发明中的花椒味夹心巧克力在食用时的甜腻感大大降低,且具有一定的保健作用,进而整体具有良好的食用效果。(The invention discloses a Chinese prickly ash flavored sandwich chocolate and a preparation method thereof, relates to the technical field of chocolate processing and production, and solves the problem of poor overall eating effect of the sandwich chocolate due to high sweetness after eating. The Chinese prickly ash flavored sandwich chocolate comprises the following components in parts by weight: 430 portions and 490 portions of milk chocolate; 70-75 parts of dark chocolate; 210 portions and 260 portions of cream; 80-130 parts of butter; 35-45 parts of glycerol; 20-30 parts of sorbitol; 2-3 parts of soybean lecithin; 16-20 parts of dextrose; 20-30 parts of glucose; 2-3 parts of pepper; 0.6-1.2 parts of salt. The pepper flavor sandwich chocolate disclosed by the invention has the advantages that the sweetness and greasiness are greatly reduced when the pepper flavor sandwich chocolate is eaten, a certain health-care effect is achieved, and the overall edible effect is good.)

1. The Chinese prickly ash flavored sandwich chocolate is characterized by comprising the following components in parts by weight:

430 portions and 490 portions of milk chocolate;

70-75 parts of dark chocolate;

210 portions and 260 portions of cream;

80-130 parts of butter;

35-45 parts of glycerol;

20-30 parts of sorbitol;

2-3 parts of soybean lecithin;

16-20 parts of dextrose;

20-30 parts of glucose;

2-3 parts of pepper;

0.6-1.2 parts of salt.

2. The Chinese prickly ash taste sandwich chocolate according to claim 1, wherein 1-3 parts by weight of gymnemic acid is further added to the components of the Chinese prickly ash taste sandwich chocolate.

3. The pricklyash peel flavored sandwich chocolate according to claim 1, wherein 0.2-0.4 parts by weight of fresh jujube leaf powder is further added into the components of the pricklyash peel flavored sandwich chocolate.

4. The center-filled chocolate with the taste of Chinese prickly ash according to claim 1, wherein 1.2-1.8 parts by weight of coffee bean powder is further added into the components of the center-filled chocolate with the taste of Chinese prickly ash.

5. The prickly ash flavored sandwich chocolate according to claim 1, wherein 0.8-1.6 parts by weight of hawthorn powder is further added to the components of the prickly ash flavored sandwich chocolate.

6. The pricklyash peel flavored sandwich chocolate according to claim 1, wherein 1.2-1.8 parts by weight of natural combination inhibitor is further added into the components of the pricklyash peel flavored sandwich chocolate, and the natural combination inhibitor is prepared by mixing yacon powder, passion fruit powder and snow pear powder in any proportion.

7. The prickly ash flavor sandwich chocolate according to claim 1, characterized in that 0.6-1.6 parts by weight of sour taste modifier is further added to the components of the prickly ash flavor sandwich chocolate, and the sour taste modifier is any one of citric acid, malic acid and lactic acid.

8. The preparation method of the zanthoxylum flavor center-filled chocolate according to claim 1, characterized by comprising the steps of:

step one, preparing shell materials, melting milk chocolate and dark chocolate in corresponding parts by weight in a melting cylinder, controlling the melting temperature to be 45-50 ℃, adjusting the temperature to be 26-32 ℃ after the milk chocolate and the dark chocolate are completely melted to obtain the shell materials, stirring, preserving the temperature and temporarily storing the shell materials;

step two, preparing a sandwich material, melting and mixing the cream, the butter, the glycerol, the sorbitol, the soybean lecithin, the dextrose, the glucose, the pepper and the salt in corresponding parts by weight in a water-proof manner to obtain the sandwich material, and keeping the temperature at 26-29 ℃ for later use;

step three, preparing a spherical shell, pouring shell materials into a plastic suction sheet in a mould, pouring 0.8-0.9 of the shell materials, then turning over the mould, and cooling to 10-15 ℃ to obtain the spherical shell with a filling port;

and step four, core injection plugging, namely injecting the sandwich material into the spherical shell from the material injection port, cooling to 10-15 ℃, plugging the material injection port with the residual shell material, sealing the bottom, cooling to 10-15 ℃, and demolding to obtain the Chinese prickly ash flavor sandwich chocolate.

Technical Field

The invention relates to the technical field of chocolate processing and production, in particular to a Chinese prickly ash flavor sandwich chocolate and a preparation method thereof.

Background

Various baked products or various suitable candies, fruit blocks, jam and the like are used as cores, and a layer of pure chocolate is covered outside the cores to prepare chocolate candies with different shapes and tastes, such as filled chocolate, wine-filled chocolate, chocolate wafers and the like.

The invention discloses a cream sandwich chocolate and a preparation process thereof in a Chinese invention patent with the publication number of CN102940087A, comprising a cream sauce sandwich and a chocolate wrapping the cream sauce sandwich, wherein the cream sauce sandwich comprises cream, starch syrup and an emulsifier, the mass percentage of the cream is 10-40%, the emulsifier comprises a high HLB value emulsifier and a low HLB value emulsifier, and the preparation process of the cream sauce sandwich structure of an oil-in-water system comprises the following steps: adding soybean lecithin into butter, adding sucrose ester into starch syrup, respectively mixing, respectively shearing at high speed to form oil phase emulsion and water phase emulsion, slowly adding oil phase under the condition of rapidly stirring water phase, and wrapping oil phase molecules with water phase molecules to form the butter sauce sandwich structure of oil-in-water system.

In the patent, through the compound use of sucrose ester with higher HLB value and lecithin with lower HLB value, the cream sauce sandwich forms an oil-in-water system, so that oil molecules in the sandwich are not easy to migrate to another water-in-oil system, namely chocolate, and the phenomenon of drying of the sandwich can not occur even if the sandwich is placed for a long time.

Disclosure of Invention

Aiming at the problem that the overall eating effect of the sandwich chocolate is poor due to the fact that the sandwich chocolate is high in sweetness after being eaten in the prior art, the invention aims to provide the pepper flavor sandwich chocolate to solve the technical problem, the sweetness and greasiness of the sandwich chocolate are greatly reduced when the sandwich chocolate is eaten, and the overall eating effect is good.

In order to achieve the first purpose, the invention provides the following technical scheme:

the Chinese prickly ash flavored sandwich chocolate comprises the following components in parts by weight:

430 portions and 490 portions of milk chocolate;

70-75 parts of dark chocolate;

210 portions and 260 portions of cream;

80-130 parts of butter;

35-45 parts of glycerol;

20-30 parts of sorbitol;

2-3 parts of soybean lecithin;

16-20 parts of dextrose;

20-30 parts of glucose;

2-3 parts of pepper;

0.6-1.2 parts of salt.

By adopting the technical scheme, the sorbitol has cool sweet taste, the sweetness is about half of that of cane sugar, the integral flavor of the pepper flavor sandwich chocolate can be enhanced, the product tissue can be improved, and the hardening and sanding effects can be reduced. The soybean lecithin has strong emulsification, wetting and dispersing effects, can exert good physiological health care effects, and has good application effects. Dextrose and glucose are good sweeteners, and the sweetness is lower than that of cane sugar, thus being beneficial to keeping the good and moderate sweetness of the product. The pricklyash peel has a good inhibiting effect on the sweetness and greasiness of the chocolate when being eaten, the overall edible effect of the pricklyash peel-flavor sandwich chocolate is improved, the storage period of the pricklyash peel-flavor sandwich chocolate can be greatly prolonged due to the antibacterial effect of the pricklyash peel, and the overall quality of the pricklyash peel-flavor sandwich chocolate is also greatly improved due to the good medicinal value of the pricklyash peel.

Further preferably, 1-3 parts by weight of gymnemic acid is also added into the components of the pricklyash taste sandwich chocolate.

By adopting the technical scheme, gymnemic acid is an active compound extracted from gymnema sylvestre leaves, has a good inhibition effect on sweet taste, can destroy partial sweet taste, and can reduce the sweet and greasy feeling of the zanthoxylum flavor sandwich chocolate when being eaten by acting on the taste of a user. Meanwhile, gymnemic acid can reduce the absorption of human body to sugar, is beneficial to losing weight, regulates blood sugar and insulin level, maintains the body balance of eaters, and further greatly improves the integral application effect of the Chinese prickly ash taste sandwich chocolate.

Further preferably, 0.2-0.4 part by weight of fresh jujube leaf powder is also added into the components of the pricklyash peel flavored sandwich chocolate.

By adopting the technical scheme, the fresh jujube leaf powder contains saponin, has an obvious sweet taste inhibiting effect, has an appetite stimulating and digestion promoting effect, and further can greatly improve the edible effect of the pricklyash peel flavored sandwich chocolate, and the jujube leaves contain rich protein, calcium, phosphorus, iron and other mineral substances, and simultaneously contain multiple vitamins, such as vitamin B1, vitamin B2, vitamin C and the like, and rich medicinal components, such as triterpene acid, chlorogenic acid, flavonoid compounds and the like, and can play a good health care role.

Further preferably, 1.2-1.8 parts by weight of coffee bean powder is also added into the components of the pepper flavor sandwich chocolate.

By adopting the technical scheme, the coffee bean powder has slight bitter taste, has a certain neutralization and inhibition effect on the sweet and greasy feeling of the pepper-flavor sandwich chocolate when being eaten, and can also promote the function of the kidney of people, so that the people are helped to discharge redundant sodium ions in the body, the urination amount of people is improved, a certain appetizing effect is realized, the gastrointestinal burden is relieved, a certain weight-losing effect is realized, and the popularization and the eating are facilitated.

Further preferably, 0.8-1.6 parts by weight of hawthorn powder is also added into the components of the pricklyash flavored sandwich chocolate.

By adopting the technical scheme, the hawthorn powder contains various organic acids, is sour and sweet in taste and contains lipolytic enzyme, after entering the stomach, the action of enzyme can be enhanced, the digestion of food is promoted, the eating mouthfeel of people is improved, and the sweet and greasy feeling of the Chinese prickly ash flavored sandwich chocolate is greatly reduced. Meanwhile, the hawthorn powder has the obvious functions of expanding blood vessels, reducing blood pressure and regulating the content of blood fat and cholesterol, is beneficial to maintaining the body balance of eaters, and has good overall applicability.

Further preferably, 1.2-1.8 parts by weight of natural combined inhibitor is added into the components of the pricklyash peel flavored sandwich chocolate, and the natural combined inhibitor is prepared by mixing yacon powder, passion fruit powder and snow pear powder according to any proportion.

By adopting the technical scheme, the natural inhibitor formed by mixing the yacon powder, the passion flower powder and the snow pear powder can inhibit the growth of harmful microorganisms in the digestive tract, has obvious effects of eliminating vivotoxin, regulating the intestines and invigorating the stomach and improving the nutrition absorption function of the organism, can well inhibit the sweet and greasy feeling of the pricklyash peel flavor sandwich chocolate when being eaten, and simultaneously has the effects of refreshing, restoring consciousness, promoting blood circulation, strengthening the body and delaying aging, thereby greatly improving the application effect of the pricklyash peel flavor sandwich chocolate.

Further preferably, 0.6-1.6 parts by weight of sour taste regulator is added into the components of the pricklyash peel flavor sandwich chocolate, and the sour taste regulator is any one of citric acid, malic acid and lactic acid.

By adopting the technical scheme, the sour taste conditioning agent can stimulate the taste sense of eaters, improve the appetite of eaters, reduce the greasy feeling of the pricklyash peel flavor sandwich chocolate during eating, and meanwhile, the sour taste conditioning agent can play a certain antibacterial and antiseptic role, so that the overall quality of the pricklyash peel flavor sandwich chocolate can be improved.

The invention also aims to provide a preparation method of the pricklyash peel flavor sandwich chocolate, and the pricklyash peel flavor sandwich chocolate prepared by the method has greatly reduced sweet and greasy feeling during eating and has good eating effect as a whole.

In order to achieve the second purpose, the invention provides the following technical scheme, which comprises the following steps:

step one, preparing shell materials, melting milk chocolate and dark chocolate in corresponding parts by weight in a melting cylinder, controlling the melting temperature to be 45-50 ℃, adjusting the temperature to be 26-32 ℃ after the milk chocolate and the dark chocolate are completely melted to obtain the shell materials, stirring, preserving the temperature and temporarily storing the shell materials;

step two, preparing a sandwich material, melting and mixing the cream, the butter, the glycerol, the sorbitol, the soybean lecithin, the dextrose, the glucose, the pepper and the salt in corresponding parts by weight in a water-proof manner to obtain the sandwich material, and keeping the temperature at 26-29 ℃ for later use;

step three, preparing a spherical shell, pouring shell materials into a plastic suction sheet in a mould, pouring 0.8-0.9 of the shell materials, then turning over the mould, and cooling to 10-15 ℃ to obtain the spherical shell with a filling port;

and step four, core injection plugging, namely injecting the sandwich material into the spherical shell from the material injection port, cooling to 10-15 ℃, plugging the material injection port with the residual shell material, sealing the bottom, cooling to 10-15 ℃, and demolding to obtain the Chinese prickly ash flavor sandwich chocolate.

By adopting the technical scheme, firstly, shell materials and sandwich materials are prepared by mixing, the shell materials and the sandwich materials are respectively kept at the temperature for temporary storage, then a solid shell is formed in the mold by utilizing the shell materials, then the sandwich materials are quantitatively injected into the shell, then the chocolate bottom is covered on the shell, and the shell materials and the sandwich materials are separated from the mold after sealing and solidification, so that the pepper-flavor sandwich chocolate with exquisite shape is obtained. According to the preparation method, the operation is simple, the production efficiency is high, the product quality is good, and the whole preparation method has good applicability.

In summary, compared with the prior art, the invention has the following beneficial effects:

(1) the pepper has good inhibition effect on the sweet and greasy feeling of the chocolate when being eaten, so that the overall edible effect of the pepper-flavor sandwich chocolate is improved, the pepper-flavor sandwich chocolate with unique flavor is obtained, and meanwhile, the nutritional value and the medicinal value of the product can be improved, and the popularization and eating are facilitated;

(2) the addition of gymnemic acid, fresh jujube leaf powder, coffee bean powder and hawthorn powder can play a significant role in inhibiting sweet taste, has the functions of appetizing and helping digestion, greatly reduces the sweet and greasy feeling of the zanthoxylum flavor sandwich chocolate when being eaten, and further can greatly improve the eating effect of the zanthoxylum flavor sandwich chocolate;

(3) the natural combined inhibitor and the sour regulator are added, so that the taste sense of eaters can be stimulated, the appetite of eaters is promoted, the obvious effects of eliminating vivotoxin, regulating intestines and invigorating stomach and improving the nutrition absorption function of organisms are achieved, the sweet and greasy feeling of the Chinese prickly ash flavored sandwich chocolate during eating can be well inhibited, and the overall eating effect of the product is improved.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

The invention is described in detail below with reference to the figures and examples.