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Chocolate-flavored liquor beverage and production method thereof

A method of making chocolate, which is applied in the field of food processing, can solve the problems of high alcohol content, low nutritional value, and failure to fully exert the health function of cocoa, and achieve the effect of promoting absorption and reducing absorption speed

Inactive Publication Date: 2013-01-16
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Liquor is a kind of alcoholic drink with large consumption in my country. Because of its high alcohol content, drinking too much will have adverse effects on physical and mental health. A must-have item, but its nutritional value is low
Cocoa powder is rich in nutrition, mellow in taste, rich in polyphenols and flavonols, and the content of polyphenols is higher than that of green tea and wine. Polyphenols and flavonols have the effect of resisting inflammatory mediator peroxynitrite and are common Free radical scavengers can better protect the body from oxidative damage, and can also prolong the action time of other antioxidants in the body, such as vitamin E and vitamin C. At the same time, it can promote vasodilation, reduce blood clot aggregation, reduce blood vessel blockage, and lower blood pressure , reduce the risk of heart attack and stroke, and also contain ingredients such as theobromine, which has exciting and nourishing effects, but Chinese people seldom eat cocoa series products, so the health function of cocoa has not been fully exerted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0040] a. Preparation of pasteurized milk: adding milk and white sugar into a pasteurized aging machine for pasteurized aging to obtain pasteurized milk;

[0041] b. Preparation of the mixed material: Add cocoa powder, white wine, vanillin, monoglyceride, sucrose ester, triglyceride, lecithin and sodium caseinate into the pasteurized milk, stir and mix evenly at high speed;

[0042] c. Homogeneous emulsification: use a high-pressure homogeneous emulsifier for homogeneous emulsification, and the homogeneous pressure is 15~20MPa;

[0043] d. Pasteurization: pasteurize the homogeneous emulsified material;

[0044] e. Canning: directly aseptic canning the finished beverage.

[0045] Preferably, the mass ratio of the cocoa powder, milk and liquor is 1:5~7:1~2.

[0046] Preferably, the cocoa powder is low-fat alkalized cocoa powder, wherein the cocoa butter content is 10-13% (w / w), and the pH value is 6.2-7.5.

[0047] Preferably, the liquor has an alcohol content of 40-65% ...

Embodiment 1

[0055] A chocolate-flavored wine beverage, prepared by the following method:

[0056] a. Preparation of pasteurized milk: 100 parts of milk and 182.7 parts of white sugar are added to a pasteurized aging machine, and pasteurized and aged for 4 hours to obtain pasteurized milk;

[0057] b. Preparation of the mixed material: 600 parts of cocoa powder, 100 parts of white wine with an alcohol content of 50% (v / v), 0.3 parts of vanillin, 3 parts of monoglyceride, 5 parts of sucrose ester, 1 part of triglyceride, 7 parts Add 1 part of lecithin and 1 part of sodium caseinate into pasteurized milk, stir at high speed and mix well;

[0058] c. Homogeneous emulsification: use a high-pressure homogeneous emulsifier for homogeneous emulsification, and the homogeneous pressure is 15MPa;

[0059] d. Pasteurization: pasteurize the homogeneous emulsified material;

[0060]e. Canning: directly carry out aseptic canning to the prepared beverage to obtain chocolate-flavored wine beverage....

Embodiment 2

[0062] A method for making a chocolate-flavored wine beverage, comprising the following steps:

[0063] a. Preparation of pasteurized milk: 100 parts of whole milk and 185.4 parts of white granulated sugar are added to a pasteurized aging machine, and pasteurized and aged for 8 hours to obtain pasteurized milk;

[0064] b. Preparation of the mixture: 500 parts of low-fat alkalized cocoa powder with a cocoa butter content of 10-13% (w / w) and a pH value of 6.2-7.5, 200 parts of white wine with an alcohol content of 40% (v / v), 0.1 parts Add vanillin, 5 parts of monoglycerides, 0.5 parts of sucrose esters, 2 parts of triglycerides, 5 parts of lecithin and 2 parts of sodium caseinate into the pasteurized milk, stir and mix evenly at high speed;

[0065] c. Homogeneous emulsification: use a high-pressure homogeneous emulsifier for homogeneous emulsification, and the homogeneous pressure is 20MPa;

[0066] d. Pasteurization: pasteurize the homogeneous emulsified material;

[00...

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Abstract

The invention a production method of chocolate-flavored liquor beverage using low fat cocoa powder, milk, white granulated sugar, liquor, vanillin, monostearin, sucrose ester, trimerization glyceryl ester, lecithin, sodium caseinate and the like. The production method includes: using pasteurized milk, white granulated sugar, cocoa powder and liquor as matrix, mixing, adding vanillin, monostearin, sucrose ester, trimerization glyceryl ester, lecithin and sodium caseinate, subjecting the mixture to high-pressure homogenization and pasteurization, and canning. The chocolate flavor liquor beverage is characterized in that chocolate flavor of cocoa is remained, fragrance of milk, liquor and vanillin is blended in, the chocolate flavor liquor beverage is provided with bouquet, milk fragrance and chocolate flavor, basal functions of cocoa powder and milk are maintained, and an exiting function of liquor is added. The chocolate flavor liquor beverage is rich in chocolate bouquet, fragrant, sweet and palatable in taste, is novel fashionable beverage, is suitable for young, middle-aged and old people, and is especially suitable for being used as aperitif.

Description

technical field [0001] The invention relates to a chocolate-flavored wine drink and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Liquor is a kind of alcoholic drink with large consumption in my country. Because of its high alcohol content, drinking too much will have adverse effects on physical and mental health. A must-have item, but its nutritional value is low. Cocoa powder is rich in nutrition, mellow in taste, rich in polyphenols and flavonols, and the content of polyphenols is higher than that of green tea and wine. Polyphenols and flavonols have the effect of resisting inflammatory mediator peroxynitrite and are common Free radical scavengers can better protect the body from oxidative damage, and can also prolong the action time of other antioxidants in the body, such as vitamin E and vitamin C. At the same time, it can promote vasodilation, reduce blood clot aggregation, reduce blood vessel blockage, and lower...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 谷风林谭乐和初众卢少芳邬华松房一明
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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