阅读说明：本技术 一种酒心巧克力糖果的制备方法 (Preparation method of chocolate candy with wine core ) 是由 王启标 于 2020-12-08 设计创作，主要内容包括：本发明公开了一种酒心巧克力糖果的制备方法,将可可脂和可可粉用热水溶解,边搅拌边加入木糖醇,待充分溶解混合后,加入大豆卵磷脂,并搅拌加热,制得巧克力浆料,巧克力浆料经模具冷却硬化成型,制得壳体,将脱脂牛奶、大豆磷脂、葡萄糖和抗微生物剂混合并水浴加热至融化,加入黄油、青梅酒搅拌均匀并融化,冷却后制得青梅酒夹心,将青梅酒夹心注入到壳体中,封口、冷却、硬化、脱模、包装,制得酒心巧克力糖果。本发明中,通过添加抗微生物剂,使酒心巧克力糖果在保持风味和口感的前提下,具备较强的防腐抗菌作用,能够延长酒心巧克力糖果的保藏时间。(The invention discloses a method for preparing a chocolate candy with wine core, which comprises the steps of dissolving cocoa butter and cocoa powder in hot water, adding xylitol while stirring, adding soybean lecithin after fully dissolving and mixing, stirring and heating to prepare chocolate slurry, cooling and hardening the chocolate slurry by a mould to prepare a shell, mixing skimmed milk, soybean lecithin, glucose and an antimicrobial agent, heating in water bath to melt, adding butter and plum wine, stirring uniformly and melting, cooling to prepare a plum wine sandwich, injecting the plum wine sandwich into the shell, sealing, cooling, hardening, demoulding and packaging to prepare the chocolate candy with wine core. According to the invention, the antimicrobial agent is added, so that the wine chocolate candy has a strong antiseptic and antibacterial effect on the premise of keeping the flavor and the taste, and the preservation time of the wine chocolate candy can be prolonged.)

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

step A1, weighing a certain amount of cocoa butter and cocoa powder, dissolving with hot water, adding xylitol while stirring, adding soybean lecithin after fully dissolving and mixing, and stirring and heating for 0.5-1 hour to prepare chocolate slurry;

step A2, mixing skimmed milk, soybean phospholipid, glucose and antimicrobial agent, heating in water bath to melt, adding butter and mume fructus wine, stirring, melting, and cooling to obtain mume fructus wine sandwich;

step A3, pouring the chocolate paste prepared in the step A1 into a shell mold, and cooling, hardening and forming to obtain a shell;

step A4, injecting the plum wine filling prepared in the step A2 into the shell prepared in the step A3, sealing, cooling, hardening, demolding and packaging to obtain the wine chocolate candy.

2. The method of making a chocolate confectionery as claimed in claim 1 wherein: the cocoa butter, the cocoa powder, the hot water, the xylitol and the soybean lecithin in the step A1 are prepared from the following components in parts by weight: 16-20 parts of cocoa butter, 10-15 parts of cocoa powder, 10-13 parts of hot water, 4-6 parts of xylitol and 0.5-1.5 parts of soybean lecithin, wherein the temperature of the hot water is 70-80 ℃, the stirring speed is 150-165rpm, and the heating temperature is 60-70 ℃.

3. The method of making a chocolate confectionery as claimed in claim 1 wherein: the weight parts of the skimmed milk, the soybean lecithin, the glucose, the antimicrobial agent, the butter and the green plum wine in the step A2 are as follows: 15-18 parts of skimmed milk, 0.5-1 part of soybean phospholipid, 6-8 parts of glucose, 1-3 parts of an antimicrobial agent, 8-10 parts of butter and 6-8 parts of green plum wine, wherein the water bath heating temperature is 40-50 ℃, and the stirring speed is 140-160 rpm.

4. The method of making a chocolate confectionery as claimed in claim 1 wherein: the antimicrobial agent is prepared by the following steps:

step S1, adding absolute methanol into the round-bottom flask, placing the round-bottom flask in an ice-water bath and slowly adding dropwise SOCl₂Controlling the dropwise adding to be finished within 1 hour, continuing to react for 2 hours, naturally heating to 20 ℃, adding aminoisopropylic acid, reacting for 4 hours, heating to 60-70 ℃, refluxing and reacting for 3-5 hours, and distilling under reduced pressure to remove unreacted methanol and SOCl₂Placing the reactant in an ice-water bath, and recrystallizing with anhydrous ether to obtain an intermediate 1;

step S2, dissolving the intermediate 1 prepared in the step S1 in pyridine to prepare a mixture 1, transferring the mixture 1 to a flask, dissolving maleic anhydride in pyridine to prepare a mixture 2, slowly dropwise adding the mixture 2 to the flask, stirring at 30-35 ℃ for reaction for 3-4 hours, carrying out reduced pressure distillation, removing the solvent, dissolving the reactant in ethanol, adding a sodium bicarbonate solution, centrifuging, taking the supernatant, adjusting the pH value to 4-5 with a hydrochloric acid solution, and carrying out rotary evaporation to prepare an intermediate 2;

step S3, dissolving the intermediate 2 prepared in the step S2 in pyridine, slowly dropwise adding dichloromethane, and reacting for 5-6 hours to obtain an intermediate 3;

and step S4, dissolving the intermediate 3 prepared in the step S3 in absolute ethyl alcohol, stirring, heating, refluxing for 3-4 hours, naturally cooling, and crystallizing to separate out a solid, namely the antimicrobial agent.

5. The method of making a chocolate confectionery as claimed in claim 4 wherein: anhydrous methanol, SOCl, step S1₂The dosage of the aminoisopropyl acid and the anhydrous ether is 50 mL: 0.05 mol: 0.03 mol: 30 mL.

6. The method of making a chocolate confectionery as claimed in claim 4 wherein: the amount of intermediate 1 and pyridine described in step S2 was 15 mg: 30mL, the dosage of maleic anhydride and pyridine is 18 mg: 30mL, and the dosage of ethanol, sodium bicarbonate solution and hydrochloric acid solution is 10 mL: 20mL of: 20mL, the mass concentration of the sodium bicarbonate solution was 0.5mol/L, and the mass concentration of the hydrochloric acid solution was 0.5 mol/L.

7. A method of preparing a chocolate confectionery as claimed in claim 3 wherein: the dosage of the intermediate 2, pyridine and dichloromethane in the step S3 is 8 mg: 10mL of: 10 mL.

8. A method of preparing a chocolate confectionery as claimed in claim 3 wherein: the dosage of the intermediate 3 and the absolute ethyl alcohol in the step S4 is 10mg:15mL, the stirring speed is 160-180rpm, and the heating temperature is 50-60 ℃.

Technical Field

The invention belongs to the technical field of food processing, and relates to a preparation method of a chocolate candy with a wine core.

Background

Chocolate, as a confectionery product, has its nutrition and function being gradually paid more and more attention by consumers, and many studies have pointed out that chocolate is a healthy food, and has unexpected effects on cancer prevention, memory improvement, dementia prevention, blood pressure reduction, and gastric ulcer prevention, in addition to providing energy and nutrition to the human body. The chocolate candy with the wine core is a variety of chocolate candies, is mostly conical, the outermost layer is a chocolate shell, the middle layer is a hard shell made of sugar, and the innermost layer is liquid wine, so that the special taste and flavor of the chocolate candy are deeply favored by young people.

In the processing and manufacturing process of the wine-filled chocolate candies, the shelf life of food is prolonged by adding food additives, the food is prevented from being rotten and deteriorated, liquid wine is added into chocolate, and the liquid wine has the sterilization and disinfection effects, but in fact, the concentration of the medical alcohol for sterilization and disinfection is 75%, while the concentration of the wine in the common wine-filled chocolate candies is 1.5% -3%, the sterilization and corrosion prevention effects are limited, so that the development of an antimicrobial agent for matching with the liquid wine is urgently needed, and the preservation and antibacterial effects on the wine-filled chocolate are realized on the premise of ensuring the mouthfeel.

Disclosure of Invention

The invention aims to provide a preparation method of a chocolate candy with a wine core, which realizes the preservation and antibacterial effects on the chocolate with the wine core on the premise of ensuring the taste by adding an antimicrobial agent to be matched with liquid wine, wherein the antimicrobial agent mainly comprises fumaric acid amino acid ester derivatives, the fumaric acid amino acid ester derivatives contain alpha, beta-unsaturated carbonyl structures, an electron relay system with the distance of about 0.25nm is formed by carbonyl oxygen and alpha-carbon in molecules, and the conjugated effect formed between carbonyl p electrons and adjacent olefinic bond pi electrons has strong electronic buffering capacity and strong antibacterial activity and can be used as an antimicrobial preservative; the asymmetric fumaric acid amino acid ester derivatives are generated through a stepwise substitution reaction, the asymmetric fumaric acid vinegar can obviously inhibit the growth of microorganisms and induce and promote the autolysis of the microorganisms, so that the growth speed of microbial thalli is changed, and the comprehensive antibacterial effect of the asymmetric fumaric acid amino acid ester derivatives with odd-number hydrophobic tail chains is obviously superior to that of corresponding fumaric acid amino acid ester derivatives with even-number hydrophobic tail chains.

The purpose of the invention can be realized by the following technical scheme:

a preparation method of a chocolate candy with wine center comprises the following steps:

step A1, weighing a certain amount of cocoa butter and cocoa powder, dissolving with hot water, adding xylitol while stirring, adding soybean lecithin after fully dissolving and mixing, and stirring and heating for 0.5-1 hour to prepare chocolate slurry;

step A2, mixing skimmed milk, soybean phospholipid, glucose and antimicrobial agent, heating in water bath to melt, adding butter and mume fructus wine, stirring, melting, and cooling to obtain mume fructus wine sandwich;

step A3, pouring the chocolate paste prepared in the step A1 into a shell mold, and cooling, hardening and forming to obtain a shell;

step A4, injecting the plum wine filling prepared in the step A2 into the shell prepared in the step A3, sealing, cooling, hardening, demolding and packaging to obtain the wine chocolate candy.

Further, the cocoa butter, cocoa powder, hot water, xylitol and soybean lecithin in the step A1 are prepared from the following components in parts by weight: 10-15 parts of cocoa powder, 16-20 parts of cocoa butter, 10-13 parts of hot water, 4-6 parts of xylitol and 0.5-1.5 parts of soybean lecithin, wherein the temperature of the hot water is 70-80 ℃, the stirring speed is 150-165rpm, and the heating temperature is 60-70 ℃.

Further, the skim milk, the soybean lecithin, the glucose, the antimicrobial agent, the butter and the green plum wine in the step A2 comprise the following components in parts by weight: 15-18 parts of skimmed milk, 0.5-1 part of soybean phospholipid, 6-8 parts of glucose, 1-3 parts of an antimicrobial agent, 8-10 parts of butter and 6-8 parts of green plum wine, wherein the water bath heating temperature is 40-50 ℃, and the stirring speed is 140-160 rpm.

Further, the antimicrobial agent is prepared by the following steps:

step S1, adding absolute methanol into the round-bottom flask, placing the round-bottom flask in an ice-water bath and slowly adding dropwise SOCl₂Controlling the dropwise adding to be finished within 1 hour, continuing to react for 2 hours, naturally heating to 20 ℃, adding aminoisopropylic acid, reacting for 4 hours, heating to 60-70 ℃, refluxing and reacting for 3-5 hours, and distilling under reduced pressure to remove unreacted methanol and SOCl₂Placing the reactant in an ice-water bath, and recrystallizing with anhydrous ether to obtain an intermediate 1;

the reaction process is as follows:

step S2, dissolving the intermediate 1 prepared in the step S1 in pyridine to prepare a mixture 1, transferring the mixture 1 to a flask, dissolving maleic anhydride in pyridine to prepare a mixture 2, slowly dropwise adding the mixture 2 to the flask, stirring and reacting at 30-35 ℃ for 3-4 hours, carrying out reduced pressure distillation to remove the solvent, dissolving the reactant in ethanol, adding a sodium bicarbonate solution, centrifuging, taking the supernatant, adjusting the pH value to 4-5 with a hydrochloric acid solution, and carrying out rotary evaporation to prepare an intermediate 2;

the reaction process is as follows:

step S3, dissolving the intermediate 2 prepared in the step S2 in pyridine, slowly dropwise adding dichloromethane, and reacting for 5-6 hours to obtain an intermediate 3;

the reaction process is as follows:

and step S4, dissolving the intermediate 3 prepared in the step S3 in absolute ethyl alcohol, stirring, heating, refluxing for 3-4 hours, naturally cooling, and crystallizing to separate out a solid, namely the antimicrobial agent.

Further, the anhydrous methanol and SOCl in step S1₂The dosage of the aminoisopropyl acid and the anhydrous ether is 50 mL: 0.05 mol: 0.03 mol: 30 mL.

Further, the amount of intermediate 1 and pyridine described in step S2 is 15 mg: 30mL, the dosage of maleic anhydride and pyridine is 18 mg: 30mL, and the dosage of ethanol, sodium bicarbonate solution and hydrochloric acid solution is 10 mL: 20mL of: 20mL, the mass concentration of the sodium bicarbonate solution was 0.5mol/L, and the mass concentration of the hydrochloric acid solution was 0.5 mol/L.

Further, the dosage of the intermediate 2, pyridine and dichloromethane in the step S3 is 8 mg: 10mL of: 10 mL.

Further, the amount of the intermediate 3 and the absolute ethyl alcohol in the step S4 is 10mg:15mL, the stirring speed is 160 and 180rpm, and the heating temperature is 50-60 ℃.

The invention has the beneficial effects that: the invention aims to provide a preparation method of a wine chocolate candy, wherein an antimicrobial agent is added in the preparation method of the wine chocolate candy, so that the excellent antiseptic and bacteriostatic effects are exerted, and the preservation time of the wine chocolate candy is prolonged on the premise of keeping the flavor and the taste. The antimicrobial agent mainly comprises asymmetric fumaric acid amino acid ester derivatives, wherein aminoisopropyl acid and methanol undergo aldol condensation reaction to dehydrate to generate glycine propyl ester hydrochloride, the glycine propyl ester hydrochloride and maleic anhydride undergo amidation reaction to generate the fumaric acid amino acid ester derivatives, the fumaric acid amino acid ester derivatives contain alpha, beta-unsaturated carbonyl structures, an electron relay system with a distance of about 0.25nm is formed by carbonyl oxygen and alpha-carbon in molecules, and the conjugation effect formed between carbonyl p electrons and adjacent olefinic bond pi electrons has strong electron buffering capacity and strong antimicrobial activity and can be used as an antimicrobial preservative; the asymmetric fumaric acid amino acid ester derivatives continue to perform substitution reaction with dichloromethane and ethanol to generate asymmetric fumaric acid amino acid ester derivatives, the asymmetric fumaric acid vinegar can obviously inhibit the growth of microorganisms and induce and promote the autolysis of the microorganisms, so that the growth speed of microbial thalli is changed, wherein the comprehensive antibacterial effect of the asymmetric fumaric acid amino acid ester derivatives with odd-number carbon hydrophobic tail chains is obviously superior to that of corresponding fumaric acid amino acid ester derivatives with even-number carbon hydrophobic tail chains, and the reasons are as follows: on one hand, in the degradation and metabolism process, the even-numbered hydrophobic tail chain part can directly enter an active beta-oxidation pathway to be completely metabolized after being oxidized and activated, and the odd-numbered hydrophobic tail chain part cannot be completely decomposed into CO through the beta-oxidation pathway₂And H₂O; on the other hand, the odd-numbered hydrophobic tail is soluble in the raw material mainly composed of the even-numbered phospholipidsAfter the membrane is coated, the membrane functions such as the selective permeability of the microbial membrane can be influenced more than corresponding even-numbered carbon sulfur tail chains.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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 1:

the antimicrobial agent is prepared by the following steps:

step S1, 50mL of anhydrous methanol was added to the round-bottom flask, the round-bottom flask was placed in an ice-water bath and 0.05mol of SOCl was slowly added dropwise₂Controlling the dropwise adding to be finished within 1 hour, continuing to react for 2 hours, naturally heating to 20 ℃, adding 0.03mol of aminoisopropylic acid, reacting for 4 hours, heating to 60-70 ℃, refluxing to react for 3-5 hours, and distilling under reduced pressure to remove unreacted methanol and SOCl₂Placing the reactant in an ice-water bath, and recrystallizing with 30mL of anhydrous ether to obtain an intermediate 1;

step S2, dissolving 15mg of the intermediate 1 prepared in the step S1 in 30mL of pyridine to prepare a mixture 1, transferring the mixture 1 to a flask, dissolving 18mg of maleic anhydride in 30mL of pyridine to prepare a mixture 2, slowly dropwise adding the mixture 2 to the flask, stirring and reacting at 30-35 ℃ for 3-4 hours, carrying out reduced pressure distillation to remove the solvent, dissolving the reactant in 10mL of ethanol, adding 20mL of 0.5mol/L sodium bicarbonate solution, centrifuging, taking supernatant, adjusting the pH to 4-5 by using 20mL of 0.5mol/L hydrochloric acid solution, and carrying out rotary evaporation to prepare an intermediate 2;

step S3, dissolving 8mg of intermediate 2 prepared in step S2 in 10mL of pyridine, slowly dropwise adding 10mL of dichloromethane, and reacting for 5-6 hours to obtain an intermediate 3;

and step S4, dissolving 10mg of the intermediate 3 prepared in the step S3 in 15mL of absolute ethyl alcohol, stirring, heating, refluxing for 3-4 hours, naturally cooling, and crystallizing to separate out a solid, namely the antimicrobial agent.

Example 2:

a preparation method of a chocolate candy with wine center comprises the following steps:

step A1, weighing 16 parts of cocoa butter and 10 parts of cocoa powder, dissolving the cocoa butter and the cocoa powder in 10 parts of hot water, adding 4 parts of xylitol while stirring, adding 0.5 part of soybean lecithin after fully dissolving and mixing, and stirring and heating for 0.5 hour to prepare chocolate slurry, wherein the temperature of the hot water is 70 ℃, the stirring speed is 155rpm, and the heating temperature is 60 ℃;

step A2, mixing 15 parts of skimmed milk, 0.5 part of soybean lecithin, 6 parts of glucose and 1 part of antimicrobial agent, heating in a water bath to melt, adding 8 parts of butter and 6 parts of plum wine, stirring uniformly and melting, and cooling to obtain the plum wine sandwich, wherein the water bath heating temperature is 40 ℃, and the stirring speed is 150 rpm;

step A3, pouring the chocolate paste prepared in the step A1 into a shell mold, and cooling, hardening and forming to obtain a shell;

step A4, injecting the plum wine filling prepared in the step A2 into the shell prepared in the step A3, sealing, cooling, hardening, demolding and packaging to obtain the wine chocolate candy.

Example 3:

a preparation method of a chocolate candy with wine center comprises the following steps:

step A1, weighing 18 parts of cocoa butter and 13 parts of cocoa powder, dissolving the cocoa butter and the cocoa powder in 12 parts of hot water, adding 5 parts of xylitol while stirring, adding 1 part of soybean lecithin after fully dissolving and mixing, and stirring and heating for 1 hour to prepare chocolate slurry, wherein the temperature of the hot water is 75 ℃, the stirring speed is 160rpm, and the heating temperature is 65 ℃;

step A2, mixing 17 parts of skimmed milk, 0.5 part of soybean lecithin, 7 parts of glucose and 2 parts of antimicrobial agent, heating in water bath to melt, adding 9 parts of butter and 7 parts of plum wine, stirring uniformly and melting, and cooling to obtain the plum wine sandwich, wherein the water bath heating temperature is 45 ℃, and the stirring speed is 160 rpm;

step A3, pouring the chocolate paste prepared in the step A1 into a shell mold, and cooling, hardening and forming to obtain a shell;

step A4, injecting the plum wine filling prepared in the step A2 into the shell prepared in the step A3, sealing, cooling, hardening, demolding and packaging to obtain the wine chocolate candy.

Example 4

A preparation method of a chocolate candy with wine center comprises the following steps:

step A1, weighing 20 parts of cocoa butter and 15 parts of cocoa powder, dissolving the cocoa butter and the cocoa powder in 13 parts of hot water, adding 6 parts of xylitol while stirring, adding 1.5 parts of soybean lecithin after fully dissolving and mixing, and stirring and heating for 0.5 hour to prepare chocolate slurry, wherein the temperature of the hot water is 80 ℃, the stirring speed is 165rpm, and the heating temperature is 70 ℃;

step A2, mixing 18 parts of skimmed milk, 1 part of soybean lecithin, 8 parts of glucose and 3 parts of antimicrobial agent, heating in water bath to melt, adding 10 parts of butter and 8 parts of plum wine, stirring uniformly and melting, and cooling to obtain the plum wine sandwich, wherein the water bath heating temperature is 50 ℃, and the stirring speed is 160 rpm;

step A3, pouring the chocolate paste prepared in the step A1 into a shell mold, and cooling, hardening and forming to obtain a shell;

step A4, injecting the plum wine filling prepared in the step A2 into the shell prepared in the step A3, sealing, cooling, hardening, demolding and packaging to obtain the wine chocolate candy.

Comparative example 1

Common liqueur-filled chocolate candies.

Comparative example 2

Comparative example 2 a chocolate confectionery filled with wine was prepared according to example 2, except that no antimicrobial agent was added.

Sensory evaluation, Minimum Inhibitory Concentration (MIC) measurement, MTT method cytotoxicity measurement were performed on examples 2, 3, 4 and comparative examples 1, 2, wherein the minimum inhibitory concentration was measured by the plate coating method: 0.5mg of each of examples 2, 3 and 4 and comparative examples 1 and 2 was weighed into a 1.5mL centrifuge tube, dissolved in 0.4mL of absolute ethanol, added to 20mL of agar medium, mixed well, and poured hot until no medium was presentIn a bacteria culture dish. After the culture medium is cooled and solidified, 0.1mL of bacterial suspension is dripped on the surface of the culture medium, and the culture medium is uniformly coated by an applicator. Wherein the concentration of the bacterial suspension is 1.0 × 10⁷cfu/mL, culturing at 37 ℃ for 24h, wherein the concentration of the mould bacterial suspension is 1.0 multiplied by 107spores/mL, culturing at 28 ℃ for 72h, observing the growth condition of the thallus, finding out the culture dish with the lowest drug concentration from the culture dishes with aseptic growth, wherein the drug concentration of the culture dish is the lowest inhibitory concentration of the drug, and the test data are shown in the following table:

as can be seen from the table, the minimum inhibitory concentration of the chocolate candies with wine cores produced in the examples 2, 3 and 4 to staphylococcus aureus is 0.78-0.84mmol/L, the minimum inhibitory concentration to escherichia coli is 1.23-1.45mmol/L, the minimum inhibitory concentration to aspergillus niger is 1.45-1.65mmol/L, the bacteriostatic effect of the examples is better than that of the comparative examples, the embodiment has the strongest bacteriostatic activity and the longest storage time, the cell survival rate of the examples can reach more than 90%, and the chocolate candies with wine cores have safety and reliability, and the flavor and the taste of the chocolate candies with wine cores are better than those of the comparative examples.

The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.