CN105432904A - Coarse cereal-flavored chocolate and preparation method thereof - Google Patents
Coarse cereal-flavored chocolate and preparation method thereof Download PDFInfo
- Publication number
- CN105432904A CN105432904A CN201510906129.3A CN201510906129A CN105432904A CN 105432904 A CN105432904 A CN 105432904A CN 201510906129 A CN201510906129 A CN 201510906129A CN 105432904 A CN105432904 A CN 105432904A
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- parts
- powder
- coarse cereals
- chocolate
- coating
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013339 cereals Nutrition 0.000 claims abstract description 83
- 239000011248 coating agent Substances 0.000 claims abstract description 51
- 238000000576 coating method Methods 0.000 claims abstract description 51
- 239000003921 oil Substances 0.000 claims abstract description 24
- 235000019198 oils Nutrition 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 235000019634 flavors Nutrition 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 14
- 239000008158 vegetable oil Substances 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 82
- 244000299461 Theobroma cacao Species 0.000 claims description 63
- 240000007594 Oryza sativa Species 0.000 claims description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims description 30
- 235000009566 rice Nutrition 0.000 claims description 30
- 239000000463 material Substances 0.000 claims description 18
- 210000001161 mammalian embryo Anatomy 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000010469 Glycine max Nutrition 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 235000019197 fats Nutrition 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- 244000075850 Avena orientalis Species 0.000 claims description 8
- 235000007319 Avena orientalis Nutrition 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 8
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
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- 235000013311 vegetables Nutrition 0.000 claims description 7
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- 239000005862 Whey Substances 0.000 claims description 6
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- 150000003839 salts Chemical class 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 5
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 4
- 235000007199 Panicum miliaceum Nutrition 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 229940083466 soybean lecithin Drugs 0.000 claims description 4
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- 240000006677 Vicia faba Species 0.000 claims description 3
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- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 241000219318 Amaranthus Species 0.000 claims description 2
- 235000007558 Avena sp Nutrition 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
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- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
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- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
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- 239000002253 acid Substances 0.000 description 3
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- 235000013312 flour Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- 235000021147 sweet food Nutrition 0.000 description 2
- KZJWDPNRJALLNS-VPUBHVLGSA-N (-)-beta-Sitosterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@@H](C(C)C)CC)C)CC4)CC3)CC=2)CC1 KZJWDPNRJALLNS-VPUBHVLGSA-N 0.000 description 1
- CSVWWLUMXNHWSU-UHFFFAOYSA-N (22E)-(24xi)-24-ethyl-5alpha-cholest-22-en-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(CC)C(C)C)C1(C)CC2 CSVWWLUMXNHWSU-UHFFFAOYSA-N 0.000 description 1
- KLEXDBGYSOIREE-UHFFFAOYSA-N 24xi-n-propylcholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CCC)C(C)C)C1(C)CC2 KLEXDBGYSOIREE-UHFFFAOYSA-N 0.000 description 1
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- LPZCCMIISIBREI-MTFRKTCUSA-N Citrostadienol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@H]2C3=CC[C@H]4[C@H](C)[C@@H](O)CC[C@]4(C)[C@H]3CC[C@]12C)C(C)C LPZCCMIISIBREI-MTFRKTCUSA-N 0.000 description 1
- ARVGMISWLZPBCH-UHFFFAOYSA-N Dehydro-beta-sitosterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)CCC(CC)C(C)C)CCC33)C)C3=CC=C21 ARVGMISWLZPBCH-UHFFFAOYSA-N 0.000 description 1
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- 235000015500 sitosterol Nutrition 0.000 description 1
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- 229950005143 sitosterol Drugs 0.000 description 1
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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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
- 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
- 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
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
-
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered, laminated, coated or filled
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses coarse cereal-flavored chocolate and its preparation method. The coarse cereal-flavored chocolate is prepared from coarse cereal puffed food, a vegetable oil coating, a chocolate coating and a flavor endowing layer. The invention provides a new composition formula of coarse cereal, the vegetable oil coating, the chocolate coating and the flavor endowing layer, and high dietary fiber of coarse cereal, rich mineral matter, vitamin and functional factor of coarse cereals are fully utilized. The prepared product is rich in nutritional ingredients such as dietary fiber, minerals, high-quality vegetable protein, etc. The formula is novel, mouthfeel is unique, and nutrients are rich. The product is greatly more excellent than snack food on the market. The prepared coarse cereal-flavored chocolate is suitable for oil and young. Though content of fat in the chocolate is high, coating is thin, mass of chocolate is lower than total mass of the product by 10%, and total heat is low relative to dessert such as chocolate, etc.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of coarse cereals flavor chocolate and preparation method thereof.
Background technology
Nutrient in coarse cereals is very abundant, wherein cellulose and content of mineral substances higher, and comprise abundant vitamin and trace element.Coarse cereals are main sources of dietary fiber, and many coarse cereals have can reduce cholesterol in a large number, prevent the unrighted acid of the disease such as cardiovascular.Rice embryo is the main component of rice germ, nutrition containing rice nearly 2/3rds, with the rice embryo oil that rice embryo is produced, owing to containing up to the unsaturated acids of 80% and the necessary aliphatic acid of human body of nearly half, and be rich in oryzanol, vitamin E, sitosterol etc., thus there is reducing blood lipid, reduce serum cholesterol, the health cares such as angiocardiopathy preventing are a kind of new type of health greases.Chocolate is a kind of sweet food made for primary raw material with cocoa slurry and cocoa butter.Not only delicate mouthfeel is sweet for it, but also has one strong, special fragrance.But along with improving constantly of people's living standard level, there has been further requirement the aspect such as nutrition, local flavor, mouthfeel, convenience of people to food.Chocolate edible form and nutrition can not meet the growing requirements at the higher level of people.
Combined with leisure food by the nutritive value of coarse cereals, also have selected a healthy while allowing consumer select leisure food, this proposition is particularly important for expansion leisure food market, and it will provide the choice of more healthy food for people.
Summary of the invention
The object of the present invention is to provide chocolate food of a kind of coarse cereals local flavor and preparation method thereof, is a kind of rich in taste, chocolate balanced in nutrition.
A kind of coarse cereals flavor chocolate, is characterized in that, is prepared from by coarse cereals puff 70 ~ 90 parts, vegetable oil coating 4.5 ~ 10 parts, chocolate coating 3 ~ 12 parts and 2.5 ~ 8 parts, tax taste layer; The batching of described coarse cereals puff is coarse cereal powder 5 ~ 70 parts, 83 ~ 30 parts, ground rice, cornstarch 1 ~ 10 part, converted starch 1 ~ 5 part, farina 1 ~ 5 part; Described vegetable oil coating is rice embryo oil, and its addition is 5 ~ 14.3% of coarse cereals puff quality; The thickness of described chocolate coating is 0.5mm ~ 1mm.
Described coarse cereals puff shape is coarse cereals ball or coarse cereals rod.
Described coarse cereal powder is one or more powder made in highland barley, Chinese sorghum, buckwheat, oat, barley, broom corn millet, broomcorn millet, heart of a lotus seed benevolence, Grain Production of Amaranthus, kidney bean, mung bean, red bean, broad bean, pea, cowpea, black soya bean.
Described buckwheat is sweet cherry roots or duck wheat.
Described oat is naked oats.
The batching of described chocolate coating is cocoa butter or substitute of cocoa fat 35 ~ 65 parts, white sugar powder 10 ~ 20 parts, milk powder 10 ~ 20 parts, isomaltoketose 8 ~ 10 parts, whey powder 3 ~ 4.5 parts, emulsifying agent 0.1 ~ 0.5 part, vegetable oil 2 ~ 5 parts, anhydrous butter oil 2 ~ 5 parts.
Described emulsifying agent is soybean lecithin, or the arbitrary proportion mixture of soybean lecithin and polyglycerol polyricinoleate two kinds of materials.
The batching of described tax taste layer is 20 ~ 60 parts, full fat soybean powder, 20 ~ 25 parts, cooked rice powder, ripe peameal 10 ~ 15 parts, white sugar powder 5 ~ 10 parts, isomaltoketose 3-5 part, 0 ~ 10 part, ripe Semen phaseoli radiati powder, fruit vegetable powder 0-5 part, salt 1 ~ 3 part, powdered soy 0.2 ~ 2 part, chilli powder 0.2 ~ 1 part, I+G0.2-1 part, citric acid 0.2-1 part, malic acid 0.2-1 part, monosodium glutamate 0-1 part.
Described fruit vegetable powder is the mould fruit powder of grass prepared by natural fruit and vegetables, one or more in apple powder, banaina, mushroom powder, carrot meal, purple sweet potato powder, celery powder, onion powder are mixed with and form.
The preparation method of above-mentioned coarse cereals flavor chocolate, is characterized in that, concrete preparation process is as follows:
One, the preparation of coarse cereals puff
(1) mixing of materials: get coarse cereal powder 30 ~ 60 parts, 30 ~ 50 parts, ground rice, cornstarch 5 ~ 15 parts, farina 3 ~ 5 parts, converted starch 0 ~ 5 part of Homogeneous phase mixing;
(2) extruded: the material mixed to be put into screw extruder hopper and mixes with water, regulate according to the water content of mixed material and add the water yield in extrusion process, make gelatinization degree >=95% of product after extruding;
(3) granule materials of extruded rear thickness≤3mm, directly enters dryer, more expanded through the direct baking in heat of baking machine; The granule materials of extruded rear thickness >=3mm, needs to enter ageing oven and leaves standstill 0 ~ 8 hour, then enter dryer, expanded finally by the direct baking in heat of baking machine; The upper surface temperature that baking machine is arranged is 180 ~ 220 DEG C, and underlaying surface temperature is 160 ~ 200 DEG C, and the time of baking is 10 ~ 50 seconds; Temperature and time arranges and suitably can adjust according to material outlet place surface color situation, the standard of material color and luster is slightly sallow with surface, pore is even, bulk, have slight rice burnt odor, without burning color and luster and smell, being advisable without the bulk of obviously not expanding.
Two, additional vegetable oil coating
By the coarse cereals puff prepared, namely seasoning barrel put into by coarse cereals ball or coarse cereals rod, rotates and adds rice embryo oil, and allow rice embryo oil be adsorbed on coarse cereals ball or coarse cereals rod, the addition of rice embryo oil is 5 ~ 14.3% of coarse cereals puff quality.
Three, additional chocolate coating
Get heating after cocoa butter or substitute of cocoa fat 35 ~ 65 parts, white sugar powder 10 ~ 20 parts, milk powder 10 ~ 20 parts, isomaltoketose 8 ~ 10 parts, whey powder 3 ~ 4.5 parts, emulsifying agent 0.1 ~ 0.5 part, vegetable oil 2 ~ 5 parts, anhydrous butter oil 2 ~ 5 parts mixing, stir after it melts, obtained chocolate coating; Chocolate coating is coated on the coarse cereals ball after expanded oil spout or coarse cereals rod by employing coating machine, the thickness 0.5mm ~ 1mm of chocolate coating.
Four, additional tax taste layer:
When chocolate coating is in leather hard, namely chocolate coating temperature controls 40 DEG C ~ 60 DEG C time, 20 ~ 60 parts, full fat soybean powder, 20 ~ 25 parts, cooked rice powder, ripe peameal 10 ~ 15 parts, white sugar powder 5 ~ 10 parts, isomaltoketose 3-5 part, 0 ~ 10 part, ripe Semen phaseoli radiati powder, fruit vegetable powder 0-5 part, salt 1 ~ 3 part, powdered soy 0.2 ~ 2 part, chilli powder 0.2 ~ 1 part, I+G0.2-1 part, citric acid 0.2-1 part, malic acid 0.2-1 part, monosodium glutamate 0-1 part are mixed after pulverizing, being attached to outside chocolate coating through composing taste bucket, drying, after packaging and get final product; The addition of described tax taste layer is the 2-12% of the material mass of having smeared chocolate coating in step 3.
Beneficial effect of the present invention:
1, the invention provides coarse cereals, plant oil reservoir, couverture and compose a kind of new combination formula of taste bisque, take full advantage of the function factor that the high dietary-fiber of coarse cereals, the mineral matter of rich content, vitamin and coarse cereals possess.As contained abundant vitamin B1, B2, E, folic acid etc. in oat, blood circulation can be improved, alleviating the pressure brought in life and work; Effect that the mineral matters such as the calcium contained, phosphorus, iron, zinc, manganese also have prevention of osteoporosis, promote wound healing, prevent anaemia.The product of preparation is rich in dietary fiber, the nutritional labelings such as mineral matter, quality plant albumen, novel formula, and mouthfeel is unique, nutritious, is greatly better than the leisure food in market.
2, the present invention proposes first and forms by coarse cereals puff, plant oil reservoir, chocolate coating and tax taste layer the theory preparing coarse cereals flavor chocolate leisure food, the product structure of preparation is novel, mouthfeel is unique, the outside sense of taste is enriched, inner burnt odor is crisp, mouthfeel stereovision is strong, has larger attraction to consumer.
3, the old children of leisure food for preparing of the present invention is all suitable, though chocolate fatty amount is high, its coating is thinner, and its quality opposing product total mass ratio is lower than 10%, and relatively chocolate its total amount of heat of sweet food that waits is on the low side.
Detailed description of the invention
Particular content of the present invention is set forth further below in conjunction with embodiment.
Embodiment one:
(1) coarse cereal powder 3kg(wherein highland barley flour 2kg is got, mung bean flour 1kg), ground rice 5kg, cornstarch 1.5kg, puts into hopper after farina 0.5kg mixes, and material is after the extrusion of extruder hole, discharge thickness, at about 6mm, adopts air-cooled, and product surface is cooled rapidly.Put into ageing oven, leave standstill aging 4 hours, then dry.Coarse cereals embryo after oven dry is put into baking machine, and baking machine temperature is set to upper surface temperature 210 DEG C, underlaying surface temperature 180 DEG C, obtained coarse cereals rod after baking 40 seconds.
(2) coarse cereals rod is put into seasoning barrel, rotate and add rice embryo oil, allow oil be adsorbed on coarse cereals rod, the addition of rice embryo oil is 8% of coarse cereals rod quality prepared by step (1).
(3) replace cocoa butter 40 parts, emulsifying agent 0.1 part mixing adds milk powder 20 parts, white sugar powder 20 parts, isomaltoketose 10 parts, whey powder 4.5 parts, vegetable oil 3 parts, anhydrous butter oil 2.5 parts after melting again, melts the obtained chocolate coating that stirs.Coating machine is adopted to be coated in by chocolate coating on expanded coarse cereals rod, the thick 0.8mm of chocolate coating.
(4) when chocolate coating is in leather hard, temperature is about 50 DEG C, puts into seasoning barrel and keeps temperature.Take 20 parts, full fat soybean powder, 25 parts, cooked rice powder, 15 parts, ripe Semen phaseoli radiati powder, white sugar powder 10 parts, isomaltoketose 3 parts, salt 2 parts, powdered soy 0.5 part, citric acid 0.2 part, chilli powder 0.2 part mixes, and must compose taste powder.Obtained tax taste powder is added scribbling on the coarse cereals rod of chocolate coating of rotation, and allow tax taste powder stick on chocolate coating, tax taste layer accounts for 2.5% of the chocolate gross weight of coarse cereals, and then drying, packaging get product.
Embodiment two:
(1) coarse cereal powder 6kg(wherein buckwheat 2.5kg is got, broad bean powder 1.5kg, whole oat four 1kg, sorghum flour 0.5kg, lotus-seed-heart powder 0.5kg), rice meal 3kg, cornstarch 0.5kg, converted starch 0.3kg, put into hopper after farina 0.2kg mixes, material is after the extrusion of extruder hole, and discharge thickness is 2.0mm, adopt air-cooled, product surface is cooled rapidly.Enter dryer, to be driedly directly to bake afterwards, baking machine temperature is set to upper surface temperature 200 DEG C, underlaying surface temperature 180 DEG C, obtained coarse cereals ball after baking 15 seconds.
(2) coarse cereals ball is put into seasoning barrel, rotate and add rice embryo oil, allow oil be adsorbed on coarse cereals rod, the addition of rice embryo oil is 5% of coarse cereals ball quality prepared by step (1).
(3) get cocoa butter 60 parts, emulsifying agent 0.5 part mixing adds milk powder 12.5 parts, white sugar powder 12 parts, isomaltoketose 8 parts, whey powder 3 parts, vegetable oil 2 parts, anhydrous butter oil 2 parts after melting again, melts the obtained chocolate coating that stirs.Coating machine is adopted to be coated in by chocolate coating on expanded coarse cereals ball, the thick 0.6mm of chocolate coating.
(4) when chocolate coating is in leather hard, temperature is about 50 DEG C, puts into seasoning barrel and keeps temperature.。By 52 parts, full fat soybean powder, 20 parts, cooked rice powder, ripe peameal 10 parts, white sugar powder 5 parts, isomaltoketose 5 parts, fruit vegetable powder 1.3 parts, salt 1 part, powdered soy 0.5 part, chilli powder 0.2 part mixes, and must compose taste powder.Obtained tax taste powder is added scribbling on the coarse cereals rod of chocolate coating of rotation, and allow tax taste powder stick on chocolate coating, tax taste layer accounts for 5.5% of the chocolate gross weight of coarse cereals, and then drying, packaging get product.
Above embodiment is only unrestricted for illustration of technical scheme of the present invention, just reference preferred embodiment is to invention has been detailed description, those of ordinary skill in the art is to be understood that, technical scheme of the present invention is modified or equivalent replacement, and do not depart from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of right of the present invention.
Claims (10)
1. a coarse cereals flavor chocolate, is characterized in that, is prepared from by coarse cereals puff 70 ~ 90 parts, vegetable oil coating 4.5 ~ 10 parts, chocolate coating 3 ~ 12 parts and 2.5 ~ 8 parts, tax taste layer; The batching of described coarse cereals puff is coarse cereal powder 5 ~ 70 parts, 83 ~ 30 parts, ground rice, cornstarch 1 ~ 10 part, converted starch 1 ~ 5 part, farina 1 ~ 5 part; Described vegetable oil coating is rice embryo oil, and its addition is 5 ~ 14.3% of coarse cereals puff quality; The thickness of described chocolate coating is 0.5mm ~ 1mm.
2. a kind of coarse cereals flavor chocolate as claimed in claim 1, is characterized in that, described coarse cereals puff shape is coarse cereals ball or coarse cereals rod.
3. a kind of coarse cereals flavor chocolate as claimed in claim 1, it is characterized in that, described coarse cereal powder is one or more powder made in highland barley, Chinese sorghum, buckwheat, oat, barley, broom corn millet, broomcorn millet, heart of a lotus seed benevolence, Grain Production of Amaranthus, kidney bean, mung bean, red bean, broad bean, pea, cowpea, black soya bean.
4. a kind of coarse cereals flavor chocolate as claimed in claim 3, is characterized in that, described buckwheat is sweet cherry roots or duck wheat.
5. a kind of coarse cereals flavor chocolate as claimed in claim 3, is characterized in that, described oat is naked oats.
6. a kind of coarse cereals flavor chocolate as claimed in claim 1, it is characterized in that, the batching of described chocolate coating is cocoa butter or substitute of cocoa fat 35 ~ 65 parts, white sugar powder 10 ~ 20 parts, milk powder 10 ~ 20 parts, isomaltoketose 8 ~ 10 parts, whey powder 3 ~ 4.5 parts, emulsifying agent 0.1 ~ 0.5 part, vegetable oil 2 ~ 5 parts, anhydrous butter oil 2 ~ 5 parts.
7. a kind of coarse cereals flavor chocolate as claimed in claim 6, is characterized in that, described emulsifying agent is soybean lecithin, or the arbitrary proportion mixture of soybean lecithin and polyglycerol polyricinoleate two kinds of materials.
8. a kind of coarse cereals flavor chocolate as claimed in claim 1, it is characterized in that, the batching of described tax taste layer is 20 ~ 60 parts, full fat soybean powder, 20 ~ 25 parts, cooked rice powder, ripe peameal 10 ~ 15 parts, white sugar powder 5 ~ 10 parts, isomaltoketose 3-5 part, 0 ~ 10 part, ripe Semen phaseoli radiati powder, fruit vegetable powder 0-5 part, salt 1 ~ 3 part, powdered soy 0.2 ~ 2 part, chilli powder 0.2 ~ 1 part, I+G0.2-1 part, citric acid 0.2-1 part, malic acid 0.2-1 part, monosodium glutamate 0-1 part.
9. a kind of coarse cereals flavor chocolate as claimed in claim 8, it is characterized in that, described fruit vegetable powder is the mould fruit powder of grass prepared by natural fruit and vegetables, one or more in apple powder, banaina, mushroom powder, carrot meal, purple sweet potato powder, celery powder, onion powder are mixed with and form.
10. the preparation method of a kind of coarse cereals flavor chocolate as described in above-mentioned any claim, it is characterized in that, concrete preparation process is as follows:
One, the preparation of coarse cereals puff
(1) mixing of materials: get coarse cereal powder 30 ~ 60 parts, 30 ~ 50 parts, ground rice, cornstarch 5 ~ 15 parts, farina 3 ~ 5 parts, converted starch 0 ~ 5 part of Homogeneous phase mixing;
(2) extruded: the material mixed to be put into screw extruder hopper and mixes with water, regulate according to the water content of mixed material and add the water yield in extrusion process, make gelatinization degree >=95% of product after extruding;
(3) granule materials of extruded rear thickness≤3mm, directly enters dryer, more expanded through the direct baking in heat of baking machine; The granule materials of extruded rear thickness >=3mm, needs to enter ageing oven and leaves standstill 0 ~ 8 hour, then enter dryer, expanded finally by the direct baking in heat of baking machine; The upper surface temperature that baking machine is arranged is 180 ~ 220 DEG C, and underlaying surface temperature is 160 ~ 200 DEG C, and the time of baking is 10 ~ 50 seconds;
Two, additional vegetable oil coating
By the coarse cereals puff prepared, namely seasoning barrel put into by coarse cereals ball or coarse cereals rod, rotates and adds rice embryo oil, and allow rice embryo oil be adsorbed on coarse cereals ball or coarse cereals rod, the addition of rice embryo oil is 5 ~ 14.3% of coarse cereals puff quality;
Three, additional chocolate coating
Get heating after cocoa butter or substitute of cocoa fat 35 ~ 65 parts, white sugar powder 10 ~ 20 parts, milk powder 10 ~ 20 parts, isomaltoketose 8 ~ 10 parts, whey powder 3 ~ 4.5 parts, emulsifying agent 0.1 ~ 0.5 part, vegetable oil 2 ~ 5 parts, anhydrous butter oil 2 ~ 5 parts mixing, stir after it melts, obtained chocolate coating; Chocolate coating is coated on the coarse cereals ball after expanded oil spout or coarse cereals rod by employing coating machine, the thickness 0.5mm ~ 1mm of chocolate coating;
Four, additional tax taste layer:
When chocolate coating is in leather hard, namely chocolate coating temperature controls 40 DEG C ~ 60 DEG C time, 20 ~ 60 parts, full fat soybean powder, 20 ~ 25 parts, cooked rice powder, ripe peameal 10 ~ 15 parts, white sugar powder 5 ~ 10 parts, isomaltoketose 3-5 part, 0 ~ 10 part, ripe Semen phaseoli radiati powder, fruit vegetable powder 0-5 part, salt 1 ~ 3 part, powdered soy 0.2 ~ 2 part, chilli powder 0.2 ~ 1 part, I+G0.2-1 part, citric acid 0.2-1 part, malic acid 0.2-1 part, monosodium glutamate 0-1 part are mixed after pulverizing, being attached to outside chocolate coating through composing taste bucket, drying, after packaging and get final product; The addition of described tax taste layer is the 2-12% of the material mass of having smeared chocolate coating in step 3.
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