CN106509292A - Spleen-invigorating black chocolate and preparation method thereof - Google Patents
Spleen-invigorating black chocolate and preparation method thereof Download PDFInfo
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- CN106509292A CN106509292A CN201610884251.XA CN201610884251A CN106509292A CN 106509292 A CN106509292 A CN 106509292A CN 201610884251 A CN201610884251 A CN 201610884251A CN 106509292 A CN106509292 A CN 106509292A
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- invigorating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses spleen-invigorating black chocolate. The spleen-invigorating black chocolate is made from the following raw materials in parts by weight: 380-390 parts of cocoa butter, 30-32 parts of linseed oil, an appropriate amount of immobilized lipidase, an appropriate amount of edible alcohol, 3-4 parts of chitosan, 20-21 parts of shelled corn, 0.2-0.3 part of lactic acid bacteria, 4-5 parts of tomato paste, 2-3 parts of lotus seeds, 3-4 parts of gordon euryale seeds, 2-3 parts of dried orange peel, 4-5 parts of fiveleaf gynostemma herb, 170-180 parts of cocoa powder, 380-390 parts of white granulated sugar, 50-55 parts of lactose, 5-6 parts of lecithin, 0.5-0.6 part of a beta-sitosterol preparation and 0.5-0.6 part of a gamma-oryzanol preparation. The chocolate disclosed by the invention is smooth in surfaces, fine and smooth in mouth feel and moderate in sweetness; after the cocoa butter and the linseed oil generate a transesterification reaction, the content of beta crystal forms is increased, and the stability of the chocolate is good; and besides, the spleen-invigorating black chocolate has favorable storage properties, and in addition, the spleen-invigorating black chocolate disclosed by the invention has the efficacy of spleen invigorating efficacy.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of spleen invigorating dark chocolate and preparation method thereof.
Background technology
Chocolate is that one kind is deep by popular phitosite, and cocoa butter is the primary raw material of Chocolate Production.
As the main fatty acid in cocoa butter is satisfied fatty acid, thus traditional chocolate product is present that heat is high, health compared with
The problems such as difference.At present, with growth in the living standard, people also increasingly increase to the demand of healthy chocolate, therefore, can
By being modified to cocoa butter, change its fatty acid and sweet three ester composition, prepare the chocolate with certain health care functions.It is many
Unsaturated fatty acid, such as linolenic acid have important physiological action, but human body itself can not synthesize, it is necessary to obtain from food.
Linolenic acid is primarily present in Semen Lini oil, and in daily life, as this oils and fatss are easily aoxidized, and taste is poor, people
It is seldom edible, cause corresponding unsaturated fatty acid intake meet the nutritional need of human body.《Based on enzymic transesterification
Feature chocolate preparation and its performance study》In one text, author is with cocoa butter, Semen Lini oil etc. as raw material, using enzymatic
Ester-exchange technology is introduced into polyunsaturated fatty acid in cocoa butter prepares that surface is smooth, delicate mouthfeel chocolate, but its
In also there is Exchange Ester Process, generating portion free fatty causes acid number to increase and studies of chocolate blooming flower.
The content of the invention
The object of the invention is exactly for the defect for making up prior art, there is provided a kind of spleen invigorating dark chocolate and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of spleen invigorating dark chocolate, is prepared by the raw materials in：
Cocoa butter 380-390, Semen Lini oil 30-32, appropriate immobilized-lipase, appropriate edible ethanol, shitosan 3-4, Semen Maydiss
Grain 20-21, lactic acid bacteria 0.2-0.3, tomato sauce 4-5, Semen Nelumbinis 2-3, Semen Euryaless 3-4, Pericarpium Citri Reticulatae 2-3, Herb Gynostemmae Pentaphylli 4-5, cocoa powder 170-
180th, white sugar 380-390, Lactose 50-55, lecithin 5-6, cupreol preparation 0.5-0.6, gamma oryzanol preparation 0.5-
0.6。
The preparation method of described spleen invigorating dark chocolate, comprises the following steps：
（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate Semen Nelumbinis, Semen Euryaless, Pericarpium Citri Reticulatae, Herb Gynostemmae Pentaphylli
It is spray-dried to make powder, obtain Chinese medicine powder；
（2）Cocoa butter, Semen Lini oil are mixed, immobilized-lipase is subsequently adding, is 60 DEG C, stir speed (S.S.) 200r/ in temperature
React 155 minutes under conditions of min, then Jing is filtered and filtered immobilized-lipase；
（3）By step（2）Resulting material is mixed with edible ethanol, adds shitosan, after stirring one hour under conditions of 40 DEG C
Filter, stratification, lower floor's oils and fatss are transferred to into Rotary Evaporators and remove residual edible ethanol；
（4）By niblet plus 4-5 times of water beating, lactic acid bacteria is accessed, in 35-37 DEG C of bottom fermentation 3-4 hour, filter cleaner, institute
Filtrate is spray-dried makes powder；
（5）By step（3）Resulting material, cocoa powder, white sugar, Lactose mixing, send into three-roll grinder, in 40-50 DEG C of condition
Lower grinding, makes raw meal particle size reach 20 microns, and then refine 6 hours at 60 DEG C, are subsequently adding lecithin, cupreol system
Agent, gamma oryzanol preparation continue refine 15 minutes, add step（1）、（4）Resulting material and leftover materials stir；
（6）By step（5）Resulting material is cooled to 40 DEG C, pours on homoiothermic marble slab, turns over shovel material with scraper plate so as to drop
Temperature arrives 31-32 DEG C, then by material at 35-36 DEG C heating in water bath 15 minutes, then Jing mouldings, the mould that shakes are after 8-10 DEG C of temperature
Lower hardening, obtains final product.
It is an advantage of the invention that：The chocolate surface of the present invention is smooth, and delicate mouthfeel, sweet taste are moderate, cocoa butter and Caulis et Folium Lini
After seed oily hair life ester exchange reaction, the content of beta crystal is improve so that the good stability of chocolate, and with good storage
Performance, after cocoa butter is reacted with Semen Lini oil, meeting generating portion free fatty causes acid number to increase, in the shitosan of addition
Amino can occur electrostatic bridge linking effect so as to adsorbing free fat acid with the carboxyl of free fatty, be removed, cupreol
Preparation, gamma oryzanol preparation can form gel in oils and fatss, and the lecithin of addition can increase cupreol preparation in vegetable oil
In dissolubility, improve gelatinisation ability, gel can reduce oils and fatss mobility, it is to avoid studies of chocolate blooming is spent, additionally, the present invention contains
There are various medicinal herb componentses, there is spleen invigorating.
Specific embodiment
A kind of spleen invigorating dark chocolate, by following weight portion（Kilogram）Raw material make：
Cocoa butter 380, Semen Lini oil 30, appropriate immobilized-lipase, appropriate edible ethanol, shitosan 3, niblet 20, lactic acid
Bacterium 0.2, tomato sauce 4, Semen Nelumbinis 2, Semen Euryaless 3, Pericarpium Citri Reticulatae 2, Herb Gynostemmae Pentaphylli 4, cocoa powder 170, white sugar 380, Lactose 50, lecithin 5, β-
Cytellin 0.5, gamma oryzanol preparation 0.5.
The preparation method of described spleen invigorating dark chocolate, comprises the following steps：
（1）5 times of water is added to be cooked by slow fire 40 minutes Semen Nelumbinis, Semen Euryaless, Pericarpium Citri Reticulatae, Herb Gynostemmae Pentaphylli, filter cleaner, gained filtrate Jing sprayings
Powder is made in drying, obtains Chinese medicine powder；
（2）Cocoa butter, Semen Lini oil are mixed, immobilized-lipase is subsequently adding, is 60 DEG C, stir speed (S.S.) 200r/ in temperature
React 155 minutes under conditions of min, then Jing is filtered and filtered immobilized-lipase；
（3）By step（2）Resulting material is mixed with edible ethanol, adds shitosan, after stirring one hour under conditions of 40 DEG C
Filter, stratification, lower floor's oils and fatss are transferred to into Rotary Evaporators and remove residual edible ethanol；
（4）By the water beating of niblet plus 4 times, lactic acid bacteria is accessed, in 35 DEG C of bottom fermentations 3 hours, filter cleaner, gained filtrate Jing
Spray drying makes powder；
（5）By step（3）Resulting material, cocoa powder, white sugar, Lactose mixing, send into three-roll grinder, grind under the conditions of 40 DEG C
Mill, make raw meal particle size reach 20 microns, then refine 6 hours at 60 DEG C, be subsequently adding lecithin, cupreol preparation, γ-
Oryzanol preparation continues refine 15 minutes, adds step（1）、（4）Resulting material and leftover materials stir；
（6）By step（5）Resulting material is cooled to 40 DEG C, pours on homoiothermic marble slab, turns over shovel material with scraper plate so as to drop
Temperature to 31 DEG C, then by material at 35 DEG C heating in water bath 15 minutes, then Jing mouldings, the mould that shakes harden at a temperature of 8 DEG C, i.e.,
.
Claims (2)
1. a kind of spleen invigorating dark chocolate, is prepared by the raw materials in：
Cocoa butter 380-390, Semen Lini oil 30-32, appropriate immobilized-lipase, appropriate edible ethanol, shitosan 3-4, Semen Maydiss
Grain 20-21, lactic acid bacteria 0.2-0.3, tomato sauce 4-5, Semen Nelumbinis 2-3, Semen Euryaless 3-4, Pericarpium Citri Reticulatae 2-3, Herb Gynostemmae Pentaphylli 4-5, cocoa powder 170-
180th, white sugar 380-390, Lactose 50-55, lecithin 5-6, cupreol preparation 0.5-0.6, gamma oryzanol preparation 0.5-
0.6。
2. the preparation method of spleen invigorating dark chocolate according to claim 1, it is characterised in that comprise the following steps：
（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate Semen Nelumbinis, Semen Euryaless, Pericarpium Citri Reticulatae, Herb Gynostemmae Pentaphylli
It is spray-dried to make powder, obtain Chinese medicine powder；
（2）Cocoa butter, Semen Lini oil are mixed, immobilized-lipase is subsequently adding, is 60 DEG C, stir speed (S.S.) 200r/ in temperature
React 155 minutes under conditions of min, then Jing is filtered and filtered immobilized-lipase；
（3）By step（2）Resulting material is mixed with edible ethanol, adds shitosan, after stirring one hour under conditions of 40 DEG C
Filter, stratification, lower floor's oils and fatss are transferred to into Rotary Evaporators and remove residual edible ethanol；
（4）By niblet plus 4-5 times of water beating, lactic acid bacteria is accessed, in 35-37 DEG C of bottom fermentation 3-4 hour, filter cleaner, institute
Filtrate is spray-dried makes powder；
（5）By step（3）Resulting material, cocoa powder, white sugar, Lactose mixing, send into three-roll grinder, in 40-50 DEG C of condition
Lower grinding, makes raw meal particle size reach 20 microns, and then refine 6 hours at 60 DEG C, are subsequently adding lecithin, cupreol system
Agent, gamma oryzanol preparation continue refine 15 minutes, add step（1）、（4）Resulting material and leftover materials stir；
（6）By step（5）Resulting material is cooled to 40 DEG C, pours on homoiothermic marble slab, turns over shovel material with scraper plate so as to drop
Temperature arrives 31-32 DEG C, then by material at 35-36 DEG C heating in water bath 15 minutes, then Jing mouldings, the mould that shakes are after 8-10 DEG C of temperature
Lower hardening, obtains final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610884251.XA CN106509292A (en) | 2016-10-11 | 2016-10-11 | Spleen-invigorating black chocolate and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610884251.XA CN106509292A (en) | 2016-10-11 | 2016-10-11 | Spleen-invigorating black chocolate and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106509292A true CN106509292A (en) | 2017-03-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610884251.XA Pending CN106509292A (en) | 2016-10-11 | 2016-10-11 | Spleen-invigorating black chocolate and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007193A (en) * | 2018-07-31 | 2018-12-18 | 可可琳纳食品海门有限公司 | A kind of formula and preparation method thereof baking chocolate cream |
| CN110612028A (en) * | 2017-05-11 | 2019-12-24 | 焙乐道公司 | Edible chocolate product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886324A (en) * | 2015-05-29 | 2015-09-09 | 华南理工大学 | Modified cocoa butter and functional chocolate containing linolenic acid and preparation method of modified cocoa butter and functional chocolate |
| CN105918582A (en) * | 2016-06-13 | 2016-09-07 | 泗县甘滋罗食品有限公司 | Eyesight-improving tea polysaccharide chocolate and production method thereof |
-
2016
- 2016-10-11 CN CN201610884251.XA patent/CN106509292A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886324A (en) * | 2015-05-29 | 2015-09-09 | 华南理工大学 | Modified cocoa butter and functional chocolate containing linolenic acid and preparation method of modified cocoa butter and functional chocolate |
| CN105918582A (en) * | 2016-06-13 | 2016-09-07 | 泗县甘滋罗食品有限公司 | Eyesight-improving tea polysaccharide chocolate and production method thereof |
Non-Patent Citations (2)
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| 殷俊俊等: "利用γ-谷维素与β-谷甾醇制备葵花油凝胶研究", 《粮食与油脂》 * |
| 程霜等: "壳聚糖对油脂中游离脂肪酸的吸附研究", 《食品工业科技》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110612028A (en) * | 2017-05-11 | 2019-12-24 | 焙乐道公司 | Edible chocolate product |
| KR20200020664A (en) * | 2017-05-11 | 2020-02-26 | 푸라토스 엔브이 | Edible Chocolate Products |
| JP2020519280A (en) * | 2017-05-11 | 2020-07-02 | ピュラトス・エヌブイＰｕｒａｔｏｓ Ｎｖ | Edible chocolate products |
| US11406116B2 (en) | 2017-05-11 | 2022-08-09 | Puratos Nv | Edible chocolate product |
| JP7278964B2 (en) | 2017-05-11 | 2023-05-22 | ピュラトス・エヌブイ | edible chocolate products |
| KR102696237B1 (en) | 2017-05-11 | 2024-08-16 | 푸라토스 엔브이 | Edible chocolate products |
| CN109007193A (en) * | 2018-07-31 | 2018-12-18 | 可可琳纳食品海门有限公司 | A kind of formula and preparation method thereof baking chocolate cream |
| CN109007193B (en) * | 2018-07-31 | 2022-11-11 | 可可琳纳食品海门有限公司 | Baked chocolate sauce and preparation method thereof |
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Application publication date: 20170322 |
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