METHOD OF MANUFACTURING CHOCOLATE SPREAD CONTAINING ESSENTIAL OIL FROM TORREYA NUCIFERA

摘要

A method for extracting Torreya nucifera essential oil and chocolate spread containing Torreya nucifera essential oil are provided to secure soft texture and mouth feel as well as flexible and viscous properties. A method for extracting Torreya nucifera essential oil comprises the following steps of: compressing Torreya nucifera to obtain Torreya nucifera oil(S11); adding a mixture of fresh cream, a syrup and glucose to prepare a first mixture(S12); adding chocolate and hazelnut praline(S13) to prepare a second mixture; mixing the first and second mixtures(S14) to prepare an emulsion; and adding Torreya nucifera essential oil to the emulsion to prepare the chocolate spread. The content of Torreya nucifera essential oil is 4-5.5wt% on the gross weight basis of chocolate spread. The chocolate represents dark couverture chocolate with 64wt% of cacao content. The content of the chocolate is 14-15.5wt% on gross weight basis of the chocolate spread.