CN104126719B - Preparation method for chocolate products with efficacy of radioresistance - Google Patents

Abstract

The invention relates to a preparation method for chocolate products with the efficacy of radioresistance. Special red ginseng with the high content of rare ginsenoside Rg3 and rare ginsenoside Rg5 and Chinese wolfberry are used as main materials, milk powder and brown sugar, of the which the calcium content is high, are used as auxiliary materials, the red ginseng, the Chinese wolfberry, the milk powder and the brown sugar form radioresistance components, and the brown sugar with various nutrient components is used for replacing white sugar, so that a formula is more reasonable. The bitterness of chocolate is weakened, the palatability is good, and the chocolate products are easy to carry and take. A refrigerating and superfine grinding technology and a high-pressure homogeneous technology are used for replacing a traditional fine grinding and refining technology which wastes time and energy, the disadvantages that active components are reduced and the like due to heating for a long term are overcome, and the effective components are easier to absorb. Artificially synthesized additives are not added, so that the chocolate products are natural food.

Description

A kind of preparation method of chocolate product with anti-radiation effect

Technical field:

The invention discloses a method for preparing a chocolate product with anti-radiation effect, and belongs to the technical field of health food processing.

Background technique:

Chocolate is a mixed food with cocoa as the main ingredient. The main raw material is cocoa beans, which are produced in the narrow strip within 18 degrees north and south latitudes of the equator. Chocolate has a high energy value because it is rich in magnesium, potassium and vitamin A, as well as theobromine. Chocolate is toxic to many animals. But in humans, theobromine is a healthy anti-sedative ingredient. Therefore, eating chocolate has the effects of improving spirit and enhancing excitement. Most people eat chocolate for pleasure, but chocolate itself has some health benefits; for example, cocoa powder or dark chocolate is good for the circulatory system, and it also has functions such as fighting cancer, stimulating brain activity, preventing coughs and reducing diarrhea. Usually, the chocolate processing technology requires temperature control at 40°C-50°C, fine grinding for 16-22 hours; temperature control at 48°C-65°C, refining for 24-48 hours, which is time-consuming, energy-consuming and costly.

Long-term, excessive electromagnetic radiation will cause direct damage to the human reproductive system, nervous system and immune system. It can directly affect the development of body tissues and bones of minors, causing vision, memory loss and liver hematopoietic function to decrease, and severe cases can lead to retinal detachment. Therefore, electromagnetic radiation has been listed by the World Health Organization as the fourth largest source of environmental pollution after water, air, and noise, and has become an invisible "killer" that endangers human health. Protecting electromagnetic radiation has become a top priority. Based on the above problems, it is very necessary to develop health food with anti-radiation effect.

Invention content:

The invention provides a chocolate product with anti-radiation effect, which has anti-radiation and other effects.

The invention provides a method for preparing a chocolate product with anti-radiation effect to solve the problems of time-consuming, energy-consuming and high cost in traditional chocolate processing.

A chocolate product with anti-radiation effect disclosed by the invention is characterized in that it consists of the following raw materials in parts by weight:

Red ginseng powder: 3, wolfberry extract: 1.5-5.0, brown sugar: 15-30, milk powder: 15-30, cocoa mass (or cocoa butter): 45-60, soybean lecithin: 0.4.

The preparation method of the chocolate product with anti-radiation effect of the present invention comprises the following steps:

1) Raw material preparation

Red ginseng and brown sugar were pulverized into fine powder at -15°C respectively; using microwave method, according to the extraction material-to-liquid ratio of 1:10, the extraction time was 4 minutes, the extraction firepower was medium fire, and the pH value of the extraction solution was 8 to extract Lycium barbarum; Then filter and concentrate the extract to 1ml of extract equivalent to 5g of decoction pieces; cut cocoa liquor (or cocoa butter) into small pieces and melt below 60°C; add red ginseng powder, brown sugar powder, milk powder, etc. Proportionally weighed, mixed evenly, and again pulverized and mixed in a micronizer at -15°C;

2) Ingredients

Add wolfberry paste and emulsifier to the melted cocoa mass, heat and homogenize for 10 minutes below 60°C;

Add the crushed and mixed red ginseng, brown sugar, and milk powder into the melted cocoa mass according to the recipe, and heat-preserve and homogenize under high pressure for 20 minutes at a temperature below 60°C;

3) Molding

Control the temperature of the chocolate sauce at 28-29°C and pour the mold; vibrate the molded chocolate sauce until there are no bubbles; pre-cool the chocolate sauce at 10-15°C; cool down to 0-5°C to cool and solidify;

4) Demolding and packaging.

Ginseng is the dried root of Panax ginseng CAMey, a perennial herbaceous plant of Araliaceae. Modern studies have proved that it has anti-aging, anti-tumor, increasing immune function, lowering blood sugar, anti-lipid, anti-thrombotic and anti-arteriosclerosis effects. The reason why ginseng has various pharmacological and biological activities is because it contains various types of active chemical components, such as saponins, polysaccharides, polypeptides, fatty acids, amino acids, polyacetylene alcohols, etc., but its main active components are Ginsenosides.

Lycium barbarum has the effects of nourishing the liver and improving eyesight, so it has a strong protection and elimination effect on the retina, free radicals and X-ray radiation.

Brown sugar, also known as red granulated sugar, is a red crystal obtained by refining the stem juice of the grass plant sugarcane. Studies have found that sugar cane is a treasure all over the body. It contains a variety of essential amino acids, such as lysine, and organic acids such as malic acid and citric acid. It is one of the essential basic substances for synthesizing human protein, supporting metabolism, and participating in human life activities. Unrefined brown sugar retains more nutrients of sugarcane, and is easier to be digested and absorbed by the human body, so it can quickly replenish physical strength and increase vitality, so it is also called "Oriental chocolate". It not only contains carbohydrates that can provide heat energy It also contains various elements such as riboflavin, carotene, niacin and trace elements such as manganese, zinc and chromium, which are indispensable for human growth and development. In addition, the calcium content of brown sugar is 10 times that of white sugar, and the iron content is 3.6 times that of white sugar.

① Utilize the high content of rare ginsenosides Rg3 (0.068-0.187) and Rg5 (0.012-0.051) in characteristic red ginseng, which has strong anti-radiation activity; wolfberry further strengthens the anti-radiation effect; milk powder and brown sugar contain high calcium, which is helpful for anti-radiation Radiation, and brown sugar has a variety of nutrients to replace white sugar, making the formula more reasonable. ②The product dilutes the bitter taste of chocolate, has good palatability, and is easy to carry and take. ③The time-consuming and energy-consuming traditional fine grinding and refining technology is replaced by ultra-fine freezing and crushing technology and high-pressure homogenization technology, which shortens the disadvantages of reducing active ingredients caused by long-term heating, and makes active ingredients more easily absorbed. ④ No synthetic additives are added, it is a natural food.

The positive effects of the present invention are: the prepared red ginseng chocolate products are steamed at 120°C and feature red ginseng with high content of rare ginsenosides Rg3 and Rg5, combined with Chinese wolfberry extract to strengthen the anti-radiation effect, and nutritious brown sugar is used instead of white sugar , and increase the amount of milk powder to further strengthen the anti-radiation effect; use low-temperature ultra-fine pulverization technology to directly make red ginseng, brown sugar and other raw materials into ultra-fine powder, replacing fine grinding technology; use high-pressure homogenization technology to replace the refining process. Thereby greatly shortening the production cycle, reducing energy consumption and saving costs.

detailed description:

The present invention will be further described below in conjunction with embodiment:

Example 1:

Weigh red ginseng powder: 3kg, wolfberry extract: 1.6kg, brown sugar: 30kg, milk powder: 20kg, cocoa mass: 45kg, soybean lecithin: 0.4;

The preparation of described product comprises the following steps:

1. Raw material preparation

(1) Grind the red ginseng and brown sugar into fine powder separately at -15°C with a Bailey ultrafine pulverizer;

(2) The microwave method was used to extract wolfberry according to the extraction material-to-liquid ratio of 1:10, the extraction time was 4 minutes, the extraction firepower was medium fire, and the pH value of the extraction solution was 8. Then the extract is filtered and concentrated to 1ml of extract equivalent to 5g of decoction pieces;

(3) Cocoa liquor: cut into small pieces and melt below 60°C;

(4) Weigh the red ginseng micropowder, brown sugar micropowder, milk powder, etc. according to the addition ratio, mix them evenly, and put them on the micropowder pulverizer again to pulverize and mix them evenly at the temperature of -15°C;

2. Ingredients

(1) According to the recipe, add wolfberry paste and emulsifier into the melted cocoa mass, keep warm and homogenize below 60°C for 10 minutes;

(2) Add the crushed and mixed red ginseng, brown sugar, and milk powder into the melted cocoa mass according to the recipe, and heat-preserve and homogenize under high pressure for 20 minutes at a temperature below 60°C;

3. Forming

Control the temperature of the chocolate sauce at 28-29°C and pour the mold; vibrate the molded chocolate sauce until there are no bubbles; pre-cool the chocolate sauce at 10-15°C; cool down to 0-5°C to cool and solidify;

4. Remove the mold to obtain sweet milk chocolate.

5. Packaging.

Example 2:

Red ginseng powder: 3kg, wolfberry extract: 1.6kg, brown sugar: 20kg, milk powder: 20kg, cocoa mass: 55kg, soybean lecithin: 0.4kg;

The preparation of described product comprises the following steps:

1. Raw material preparation

(1) Grind the red ginseng and brown sugar into fine powder separately at -15°C with a Bailey ultrafine pulverizer;

(2) The microwave method was used to extract wolfberry according to the extraction material-to-liquid ratio of 1:10, the extraction time was 4 minutes, the extraction firepower was medium fire, and the pH value of the extraction solution was 8. Then the extract is filtered and concentrated to 1ml of extract equivalent to 5g of decoction pieces;

(3) Cocoa liquor: cut into small pieces and melt below 60°C;

(4) Weigh the red ginseng micropowder, brown sugar micropowder, milk powder, etc. according to the addition ratio, mix them evenly, and put them on the micropowder pulverizer again to pulverize and mix them evenly at the temperature of -15°C;

2. Ingredients

(1) According to the prescription, add wolfberry paste and emulsifier into the melted cocoa mass, keep warm and homogenize below 60°C for 10 minutes.

(2) Add the crushed and mixed red ginseng, brown sugar, and milk powder into the melted cocoa mass according to the recipe, and heat-preserve and homogenize under high pressure for 20 minutes at a temperature below 60°C;

3. Forming

Control the temperature of the chocolate sauce at 28-29°C and pour the mold; vibrate the molded chocolate sauce until there are no bubbles; pre-cool the chocolate sauce at 10-15°C; cool down to 0-5°C to cool and solidify;

4. Unmould to obtain bitter milk chocolate.

5. Packaging.

Example 3:

Red ginseng powder: 3kg, wolfberry extract: 1.6kg, brown sugar: 20kg, milk powder: 25kg, cocoa butter: 50kg, soybean lecithin: 0.4kg;

The preparation of described product comprises the following steps:

1. Raw material preparation

(1) Grind the red ginseng and brown sugar into fine powders at -15°C with a Bailey ultrafine pulverizer.

(2) The microwave method was used to extract wolfberry according to the extraction material-to-liquid ratio of 1:10, the extraction time was 4 minutes, the extraction firepower was medium fire, and the pH value of the extraction solution was 8. Then the extract is filtered and concentrated to 1ml of extract equivalent to 5g of decoction pieces.

(3) Cocoa butter: cut into small pieces and melt below 60°C.

(4) Weigh the red ginseng micropowder, brown sugar micropowder, milk powder, etc. according to the addition ratio, mix them evenly, and put them on the micropowder pulverizer again to pulverize and mix them evenly at a temperature of -15°C.

2. Ingredients

(1) Add wolfberry paste and emulsifier into the melted cocoa butter according to the recipe, keep warm and homogenize below 60°C for 10 minutes.

(2) Add the crushed and mixed red ginseng, brown sugar, and milk powder into the melted cocoa butter according to the recipe, and heat-preserve and homogenize under high pressure for 20 minutes below 60°C.

3. Forming

Control the temperature of the chocolate sauce at 28-29°C and pour the mold; vibrate the molded chocolate sauce until there are no bubbles; pre-cool the chocolate sauce at 10-15°C; cool down to 0-5°C to solidify.

4. Release the white chocolate.

5. Packaging.

Prove that product of the present invention has anti-microwave radiation effect by following test

1. Experimental animals

SPF BALB/c mice, weighing 20±2g, 108, were randomly divided into 9 groups, 12 mice in each group, respectively blank control group, radiation control group (lethal dose, semi-lethal dose each group), positive control group (one group for lethal dose and half-lethal dose), high-dose group (one group for lethal dose and half-lethal dose), and low-dose group (one group for lethal dose and half-lethal dose).

2. Sample

2.1 Negative control: normal saline

2.2 Positive drugs: WR-2721 Amifostine, Andolin Capsules

2.3 Test drugs: Example 1 (Group A), Example 2 (Group B), Example 3 (Group C);

3. Test method

3.1 Radiation method: radiation dose 12, 8.5 Gy, radiation rate 1 Gy/min.

3.2 Animal treatment: The experimental animals were administered after adaptive feeding for 3 days. The blank control group and the irradiation control group were given 0.2ml/d distilled water orally; the positive control group, high-dose group, and low-dose group were given appropriate concentrations of Experimental drug 0.2ml/d. After 2 weeks of administration, the irradiated animals in each group were divided into two halves, one half of which was tested for survival time and body weight, and the experimental period was 30 days; the other half was fed for 3 days and then sacrificed for other parameters.

3.3 Parameter Determination

Measurement types: Survival time, body weight, bone marrow DNA content, sperm deformity rate

Measurement method: Survival time: record the survival time of experimental mice within the experimental period (30 days), compare the survival time of mice with different treatments, and analyze the influence of chocolate samples on the survival time of irradiated mice.

Body weight: During the experimental period (30 days), the body weight of the mice was measured every week, and the weight of the mice at the same time point was significantly compared to analyze the effect of chocolate on the body weight of the irradiated mice.

Determination of bone marrow DNA content: the mice were sacrificed, the left femur was removed, and the muscle tissue was removed, and stored in liquid nitrogen (30 days). Wash all the bone marrow into a centrifuge tube with 5mmol/LCaCl21Oml, place in a refrigerator at 4°C for 30 minutes, then centrifuge at 2500r/min for 15 minutes, and discard the supernatant. Add 5ml of 0.2mol/L HCl04 to the precipitate, mix the precipitate thoroughly, heat in a water bath at 90°C for 15 minutes, cool and filter, and measure the absorbance A value of the filtrate at 268nm with a spectrophotometer. DNA(ug)=40*50*A

Sperm deformity rate: After the mice were sacrificed, one side of the epididymis was cut longitudinally with ophthalmic scissors, placed in a small test tube containing 0.2ml of 2% eosin solution, blown 30-40 times with a straw to free the sperm from the epididymis Come out, let stand for staining for 3-5 minutes, shake well, absorb the sperm suspension and drop it on a clean glass slide, push the slide, dry it, fix it with methanol for 5 minutes, and count under the microscope. The number of detected sperm should be more than 500.

3.4. Data processing: The data are expressed as mean±sd, and the significance analysis of data between groups is performed by t test.

4. Results and conclusions

4.1 See the table below for the time of death:

group time of death half time to death total time of death model group 12 13 14 Amifostine group Andorin group 11 14 Group A high dose group 6 9 16 Group A low dose group 11 12 16 Group B high dose group 14 15 20 Group B low dose group 11 13 15 Group C sample group 14 15 19

4.2 Weight

Compared with other samples, the sample B administered to the mice before irradiation can significantly inhibit the weight loss of the mice and maintain the survival status of the mice.

4.3 DNA content determination

The femoral bone marrow DNA content was measured according to the previous experimental operation, and the results were analyzed by variance analysis. There were significant differences in the femoral bone marrow DNA content between the positive control drug amifostine group, Example 2 (group B) and other groups, and the differences among other groups Not obvious.

4.4 Sperm deformity rate

Conclusion: Giving the high-dose chocolate sample B group before irradiation can reduce the rate of sperm deformity induced by radiation, and the dose and time of administration are positively correlated with it, and the dose of irradiation is negatively correlated with the protective effect.

Claims (1)

1. A preparation method of a chocolate product with anti-radiation effect, comprising the following steps: 1) Raw material preparation Red ginseng and brown sugar were pulverized into fine powder at -15°C; microwave method was used to extract wolfberry according to the extraction material-to-liquid ratio of 1:10, the extraction time was 4 minutes, the extraction firepower was medium fire, and the pH value of the extraction solution was 8; Then filter and concentrate the extract to 1ml of extract equivalent to 5g of decoction pieces; cut cocoa liquid into small pieces and melt below 60°C; mix 3 parts of red ginseng powder, 15-30 parts of brown sugar powder, and 15-30 parts of milk powder. The parts are weighed according to the addition ratio, mixed evenly, and then pulverized and mixed evenly in a micronizer at -15°C; 2) Ingredients Add 1.5-3.0 parts of wolfberry extract and 0.4 parts of soybean lecithin to 45-60 parts of melted cocoa mass, heat and homogenize below 60°C for 10 minutes; Add 3 parts of crushed and mixed red ginseng micropowder, 15-30 parts of brown sugar micropowder, and 15-30 parts of milk powder into the melted cocoa mass according to the recipe, and heat-preserve and homogenize under high pressure for 20 minutes at a temperature below 60°C; 3) Molding Control the temperature of the chocolate sauce at 28-29°C and pour the mold; vibrate the molded chocolate sauce until there are no bubbles; pre-cool the chocolate sauce at 10-15°C; cool down to 0-5°C to cool and solidify; 4) Demolding and packaging.