Avicennia marina chocolate and making process thereof

Abstract

The invention discloses a making process of an avicennia marina chocolate. The making process comprises the following steps of: 1, preparing avicennia marina pulp, to be specific, collecting fresh avicennia marina fruits, peeling, cleaning, pulping to obtain a pulp mixing solution, standing the pulp mixing solution, after clearing upper-layer liquid, removing clear liquid, then adding a liquorice extract accounting for 2-8 percent weight of the pulp mixing solution, stirring and mixing, after standing for 1-5 hours, heating to 80-90 DEG C, continuously heating for 1-5 minutes and then pouring, and naturally cooling to prepare the avicennia marina pulp; 2, preparing for materials; and 3, pouring and sizing, to be specific, injecting chocolate cream into a model for sizing, and after cooling, packaging to obtain the avicennia marina chocolate. The avicennia marina fruits are pulped, and thus the problem of pectin degeneration and content reduction in a high-temperature drying process is avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bone marrow chocolate and a manufacturing process thereof. Background technique [0002] The fruit of A. chinensis is rich in nutrients, with high crude starch, soluble total sugar, and crude fiber content, but low crude protein, crude fat, and pectin content. At the same time, the functional component tannin content is an ideal content value. The content is less than that of other mangrove fruits, but it still has a bitter taste when eaten directly. When eating, the astringent taste needs to be removed. Bone soil fruit can be used as a fresh dish, can also be processed into dried fruit, and can also replace part of cocoa beans to make chocolate. For example, the Chinese invention patent with the publication number CN101496549A, a method for making Bone soil chocolate, first undergoes repeated boiling The astringent taste of the fruit is removed, then dried and ground ...

AI Technical Summary

Problems solved by technology

Bone soil fruit can be used as a fresh dish, can also be processed into dried fruit, and can also replace part of cocoa beans to make chocolate. For example, the Chinese invention patent with the publication number CN101496549A, a method for making Bone soil chocolate, first undergoes repeated boiling The astringent taste of the fruit is removed, then dried and ground to prepare the fruit powder of the fruit, and then the powder of the fruit, cocoa powder sugar, cocoa butter, milk powder, spices and lecithin are mixed according to the ratio, ground, stirred, injection molded, cooled , and finally packaged to get the bone marrow chocolate, which is cooked at high temperature and soaked in cold water, but in the process of cooking at high temperature and soaking in cold water, the coarse starch and crude fiber are enriched from the pulp to the peel, and the process of preparing the bone marrow fruit powder is to remove Peel, thereby reducing the nutritional content of the fruit powder; and in the process of drying at high temperature, the pectin will be denatured and the content will be reduced