Eight-black-ingredient chocolates and preparation method thereof
A technology of chocolate and eight treasures, applied in the field of food processing, to achieve the effect of scavenging free radicals, good taste, and inhibiting the growth of cancer cells
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Embodiment 1
[0030] A black eight treasure crisp in dark eight treasure chocolate, which is made of the mass fraction of the following raw materials:
[0031]
[0032] A preparation method of dark eight-treasure chocolate, the steps are:
[0033] (1) Preparation of black eight treasure chips: mix black sesame powder, black bean powder, black fungus powder, black corn flour, black millet flour, black rice flour, black wheat flour, and brown sugar to obtain a mixture, and then add the same amount of mixture of water, the rotating speed is 30rpm and stirred for 15 or 16 or 17 or 18 or 19 or 20min. The uniformly stirred slurry is input into the drum scraper dryer to be dried into flakes, the temperature is controlled at 120 or 125 or 130 or 135 or 145 or 150 °C, and the spiral disc is rotated at a slow speed of 10 rpm and crushed into black eight treasures. piece.
[0034] (2) Cocoa butter melting: heat 17 or 18 or 19 or 20 or 21 or 22 parts by weight of cocoa butter to 45 or 47 or 49 or ...
Embodiment 15
[0045] A black eight treasure crisp in dark eight treasure chocolate, which is made of the mass fraction of the following raw materials:
[0046]
[0047] A preparation method of dark eight-treasure chocolate, the steps are:
[0048] (1) Preparation of black eight treasure chips: mix black sesame powder, black bean powder, black fungus powder, black corn flour, black millet flour, black rice flour, black wheat flour and brown sugar in a certain proportion, add the same amount of water as the mixture, Stir at 30 rpm for 18 min. The uniformly stirred slurry is input into a drum scraper dryer (temperature is 140°C) to be dried into thin slices, and the spiral disc is rotated at a slow speed of 15 rpm to be crushed into black eight-treasure chips.
[0049] (2) Melting of cocoa butter: heating 19 parts by weight of cocoa butter to 55°C to melt it.
[0050] (3) Mixing: Pour 81 parts by weight of black eight-treasure chips into the melted cocoa butter, and mix for 5 minutes at a...
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