CN116473148A - Prebiotic ketogenic chocolate product and preparation method thereof - Google Patents
Prebiotic ketogenic chocolate product and preparation method thereof Download PDFInfo
- Publication number
- CN116473148A CN116473148A CN202310374392.7A CN202310374392A CN116473148A CN 116473148 A CN116473148 A CN 116473148A CN 202310374392 A CN202310374392 A CN 202310374392A CN 116473148 A CN116473148 A CN 116473148A
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- chocolate
- parts
- raw materials
- prebiotic
- ketogenic
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered, laminated, coated or filled
- A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0076—Processes for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
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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
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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
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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
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- 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
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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
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Abstract
The invention discloses a prebiotic ketogenic chocolate product and a preparation method thereof, wherein the prebiotic ketogenic chocolate product comprises a chocolate shell and a chocolate flow center, and 10-15 parts of soybean powder and 6.7-13 parts of probiotics are added into the chocolate flow center according to parts by weight. The prebiotic ketogenic chocolate disclosed by the invention can be widely applied to obese people, diabetic people, epileptic people, fitness people and low-carbon diet people.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a prebiotic ketogenic chocolate product and a preparation method thereof.
Background
In recent years, the consensus and guidelines of many foreign specialists propose to incorporate low carbohydrate-ketogenic diets into disease management programs. Under such circumstances, research and development of low carbohydrate-ketogenic foods related to China are urgently needed. The ketogenic diet has ketogenic meal replacement, ketogenic beverage and ketogenic food in China, no ketogenic chocolate is found, even sugar-resistant chocolate is added, and the problem that the ketogenic food lacks minerals, vitamins and prebiotics is not really solved.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a prebiotic ketogenic chocolate product and a preparation method thereof, which solve the defects that ketogenic chocolate lacks minerals and vitamins and is not easy to be decomposed by enzymes in saliva, pancreatic juice and intestinal juice. And effectively makes up ketosis caused by high fat and low carbon water in eating ketogenic food. Not only supplementing minerals and vitamins, but also replacing various sugar substitutes with radix astragali superfine powder, increasing flavor, improving taste, and effectively relieving nausea and fatigue discomfort caused by excessive ketone body. The oligosaccharide prebiotics in the bean powder can induce the bifidobacterium lactis, lactobacillus plantarum and bifidobacterium animalis to increase the flora by 10-100 times, has good digestion resistance, is not easy to be decomposed by enzymes in saliva, pancreatic juice and intestinal juice, can reach the large intestine all the time, provides nutrition for the probiotics, enhances the activity of the probiotics, and solves the problem of short survival time of the probiotics in the intestinal tract. The cloud leg contains monounsaturated fatty acid, polyunsaturated fatty acid, vitamins E, B1, B2, B6, B12, nicotinic acid, folic acid, biotin, phosphorus, potassium, magnesium, calcium, iron, zinc, selenium, copper, manganese and other microelements, and the bean powder and the black and exquisite food contain abundant vitamins and microelements, so that the nutritional elements beneficial to human health are greatly improved. The cloud legs and the bean powder are combined with the dark chocolate, so that the unique flavor is developed; but also highlights the "high quality protein" called "vital foundation", which is an extremely important nutrient for human enhancement. The cocoa polyphenol contained in the black chocolate is combined with the soybean polyphenol contained in the bean powder candy, so that the content of beneficial human health factors such as procyanidine, catechin, epicatechin, quercetin, phenolic acid, caffeic acid, chlorogenic acid and coumaric acid is effectively improved.
The invention is realized by the following technical scheme: a prebiotic ketogenic chocolate product comprises a chocolate shell and a chocolate center, wherein 10-15 parts of soybean meal and 6.7-13 parts of probiotics are added into the chocolate center according to parts by weight.
The further preferable technical scheme is as follows: 5-10 parts of ham powder is also added in the chocolate center.
The further preferable technical scheme is as follows: 5-15 parts of astragalus superfine powder is also added in the chocolate center.
The invention relates to a preparation method of a prebiotic ketogenic chocolate product, which comprises the following steps:
(1) Preparing prebiotic ketogenic chocolate liquor: the raw materials comprise 45-60 parts of cocoa liquor and 40-55 parts of cocoa butter by weight, two parts of raw materials are taken and put into a constant temperature heating cylinder, melted for 2 hours at 38-40 ℃, then transferred into a refiner, ground for 2 hours at low temperature of 28-39 ℃ by the refiner, added with one part of raw materials, continuously ground for 17 hours, and then put into 0.5-1% lecithin by weight of the raw materials, ground for 30-60 minutes again, and the fineness is below 40U for standby;
(2) Preparing prebiotic ketogenic chocolate center-of-flow slurry: the raw materials comprise, by weight, 35-45 parts of chocolate sandwich oil, 30-45 parts of skim milk powder, 10-15 parts of soybean powder and 6.7-13 parts of probiotics, two parts of raw materials are taken and put into a refiner with the temperature of 28-39 ℃ to be ground for 2 hours, one part of raw materials is added to be ground for 17 hours, 0.5-1% of lecithin is put into the raw materials according to the parts by weight, the raw materials are ground for 30-60 minutes again, the raw materials reach the fineness of 30U or less, the raw materials enter a heat preservation cylinder with the temperature of 30-39 ℃ to be kept stand for fermentation for 8 hours, stirring is started for 2 hours, after the raw materials are kept stand for 2 hours, a temperature regulation curve is adjusted to 28-35 ℃ by manual temperature regulation, and the raw materials are timely operated after the probiotics are added;
the chocolate sandwich oil comprises 70-90% of cocoa butter and 10-30% of sesame oil.
(3) Preparing prebiotic ketogenic chocolate: pouring the prebiotic ketone chocolate slurry into a mould for the first time, turning over the mould, pouring out redundant chocolate, entering a cooling tunnel, cooling, then entering a secondary pouring, pouring the prebiotic ketone chocolate slurry into a shell at 4/5 of the shell, filling the mould with the prebiotic ketone chocolate slurry, vibrating, entering the cooling tunnel again, demoulding in a thermostatic chamber at 15-18 ℃ after cooling, packaging after 2h of constant temperature, entering a thermostatic chamber at 5-10 ℃ for 72h of constant temperature, prolonging the shelf life and increasing the survival rate of the probiotics.
The further preferable technical scheme is as follows: in the step (2), the raw materials also comprise 5-10 parts of ham powder.
The further preferable technical scheme is as follows: in the step (2), the raw materials also comprise 5-15 parts of astragalus superfine powder.
The further preferable technical scheme is as follows: in the step (2), the raw materials further comprise one or more of macadamia nut, hickory nut, morchella, black truffle, chinese yam, poria cocos, astragalus mongholicus, lotus seed, semen euryales, dendrobe, mulberry leaf, chrysanthemum, medlar, liquorice extract, jujube, donkey-hide gelatin and codonopsis pilosula.
The further preferable technical scheme is as follows: the probiotics are probiotic powder containing 240-300 hundred million active bacteria per 1 g.
The further preferable technical scheme is as follows: the probiotics are one or more of bifidobacterium lactis, lactobacillus plantarum and bifidobacterium animalis.
The further preferable technical scheme is as follows: and (3) entering a cooling tunnel in three stages, namely firstly entering a cooling tunnel at-18 to-15 ℃, then entering a cooling tunnel at-15 to-12 ℃, and then entering a cooling tunnel at-12 to-8 ℃.
The invention has the beneficial effects that the non-genetic food is stepped into 'big health', and organically integrated into 'generation bean powder culture', which is a first creation at home and abroad, and the prebiotic chocolate can improve the survival rate of probiotics in intestinal tracts. The invention has the auxiliary effects on obese people and diabetic people on the basis of 'no sucrose', beneficial health 'vitamins', 'macrominerals', 'trace minerals', 'high celluloses', and has the functions of 'flavor, body building, health preserving, face nourishing' and the like. The main appearance is that:
1. the ketogenic chocolate is integrated into bean powder OLIGO prebiotics, so that nutrition is provided for probiotics, the activity of the probiotics is enhanced, and the problem that the life time of the probiotics in human body is short is solved. The black chocolate polyphenol is blended into the 'cloud leg' prebiotics, and the 'black chocolate polyphenol' increases minerals and vitamins. The cocoa polyphenol contained in the black chocolate and the soybean polyphenol contained in the bean powder can inhibit pathogenic bacteria. Not only enhancing the activity of probiotics, but also solving the difficult problem that the ketogenic food lacks minerals, vitamins and has balanced nutrition, thus being a breakthrough of the invention.
2. The salty ketogenic chocolate blended with the cloud legs makes up the international blank. The yunnan leg contains monounsaturated fatty acid, polyunsaturated fatty acid, vitamins E, B1, B2, B6, B12, nicotinic acid, folic acid, biotin, phosphorus, potassium, magnesium, calcium, iron, zinc, selenium, copper, manganese and other microelements, and the bean powder and the black and exquisite food contain abundant vitamins and microelements, so that the nutrient elements beneficial to human health are greatly improved. The cloud legs and the bean powder are combined with the pure black chocolate, so that the unique flavor is developed; but also highlights the "high quality protein" called "vital foundation", which is an extremely important nutrient for human enhancement.
3. The fineness of the invention reaches 20-40U, the temperature regulating curve is regulated to 28-35 ℃ by fermenting and manually regulating the temperature, so that the survival rate of the probiotics is improved, the survival time is longer, the air is isolated by an ultralow temperature chocolate pouring mode, the normal temperature is 19-20 ℃ and the preservation time reaches one year, and the specially prepared bean powder chocolate sandwich oil provides a good survival environment of the probiotics through the sandwich oil and bean powder, the activity of the probiotics in the chocolate stream of the invention can be kept for more than one year, and the survival rate is 92-96%.
4. The cocoa polyphenol contained in the ketogenic chocolate black and soybean polyphenol contained in the bean powder sugar can effectively improve the content of beneficial human health factors such as procyanidine, catechin, epicatechin, quercetin, phenolic acid, caffeic acid, chlorogenic acid and coumaric acid, and can be widely applied to obese people, diabetic people, fitness people and low-carbon diet people.
5. The ketogenic chocolate can rapidly supplement physical strength and energy for human bodies, and theobromine contained in the high-purity chocolate is a natural anti-sedative component, so that the chocolate is beneficial to improving spirit, can relieve stress, eliminate tension emotion, make people feel happy, and has the effects of preventing cold and relieving cough; the chocolate contains sugar, multiple minerals, microelements such as calcium, magnesium, potassium and the like, and vitamins such as vitamin A, vitamin C and the like which are essential nutrients for human bodies. The cocoa butter as the raw material of the chocolate also contains a large amount of iron elements, so that the edible chocolate has the effect of supplementing iron, and a proper amount of edible chocolate can be eaten by patients with iron deficiency anemia and vegetarian. Since other chocolate products on the market cannot meet the requirements of ketogenic diet, in order to control calories, the raw materials are strictly required to be ingested in an amount of 15g per day, and the amount of the raw materials is not more than 30g per day.
6. The prebiotic ketogenic chocolate contains sugar, various minerals and vitamins, and effectively relieves the symptoms of nausea and fatigue discomfort caused by excessive ketone bodies.
Detailed Description
The following examples illustrate the invention in further detail, but are not intended to limit the same. The following examples are presented only to aid in the understanding of the invention. It should be noted that it will be apparent to those skilled in the art that various modifications and adaptations of the invention can be made without departing from the principles of the invention and these modifications and adaptations are intended to be within the scope of the invention as defined in the following claims.
Example 1
(1) Preparing prebiotic ketogenic chocolate liquor: the raw materials comprise 45 parts of cocoa liquor and 40 parts of cocoa butter by weight, two parts of raw materials are taken and put into a constant-temperature heating cylinder, melted for 2 hours at 38 ℃, then transferred into a refiner, ground for 2 hours at a low temperature of 39 ℃, added with one part of raw materials, continuously ground for 17 hours, and then put into 1% lecithin for grinding for 30 minutes, wherein the fineness is lower than 40U for standby;
(2) Preparing prebiotic ketogenic chocolate center-of-flow slurry: the raw materials comprise 45 parts of chocolate sandwich oil, 30 parts of skimmed milk powder, 15 parts of soybean powder and 6.7 parts of probiotics according to parts by weight, two parts of raw materials are taken and put into a refiner of 39 ℃ to be ground for 2 hours at low temperature, one part of raw materials is added to be ground for 17 hours, 1% of lecithin is put into the mixture to be ground for 30 minutes, the mixture is discharged from a cylinder with fineness of less than 30U, enters a heat preservation cylinder of 39 ℃ to be kept stand for fermentation for 8 hours, stirring is started for 2 hours, after the mixture is kept stand for 2 hours, a temperature-regulating curve is adjusted to 28-35 ℃ by manual temperature regulation to regulate temperature, and the mixture is timely operated after the probiotics are added;
wherein the probiotics are bifidobacterium lactis, lactobacillus plantarum and bifidobacterium animalis, and the probiotics are probiotic powder containing 300 hundred million active bacteria per 1 g.
Wherein the chocolate sandwich oil comprises 70% cocoa butter 30% sesame oil.
(3) Preparing prebiotic ketogenic chocolate: pouring the prebiotic ketone chocolate slurry into a mould for the first time, turning over the mould, pouring out redundant chocolate, entering a cooling tunnel, cooling, then entering a secondary pouring, pouring the prebiotic ketone chocolate slurry into a shell at 4/5 of the shell, filling the mould with the prebiotic ketone chocolate slurry, vibrating, entering the cooling tunnel again, demoulding in a thermostatic chamber at 15-18 ℃ after cooling, packaging after 2h of constant temperature, entering a thermostatic chamber at 5-10 ℃ for 72h of constant temperature, prolonging the shelf life and increasing the survival rate of the probiotics.
The cooling tunnel is divided into three stages, namely a cooling tunnel of-18 to-15 ℃, a cooling tunnel of-15 to-12 ℃ and a cooling tunnel of-12 to-8 ℃ at constant speed for 8 to 15 minutes.
Example 2
(1) Preparing prebiotic ketogenic chocolate liquor: the raw materials comprise 55 parts of cocoa liquor and 50 parts of cocoa butter by weight, two parts of raw materials are taken and put into a constant-temperature heating cylinder, melted for 2 hours at 40 ℃, then transferred into a refiner, ground for 2 hours at a low temperature of 28 ℃ by the refiner, added with one part of raw materials, continuously ground for 17 hours, and then put into 0.5% lecithin for grinding for 60 minutes until the fineness is below 40U for later use;
(2) Preparing prebiotic ketogenic chocolate center-of-flow slurry: the raw materials comprise, by weight, 45 parts of chocolate sandwich oil, 45 parts of skimmed milk powder, 13 parts of soybean powder, 5-10 parts of ham powder, 5-15 parts of astragalus mongholicus ultrafine powder and 13 parts of probiotics, wherein two parts of raw materials are taken and put into a refiner at 28 ℃ to be ground for 2 hours at low temperature, one part of raw materials is added to be ground for 17 hours, 0.5% of lecithin is put into the mixture to be ground for 60 minutes again, the mixture is discharged from a cylinder with fineness of below 30U, the mixture enters a heat preservation cylinder at 30 ℃ to be kept stand for fermentation for 8 hours, stirring is started for 2 hours, the mixture is kept stand for 2 hours, a temperature regulation curve is adjusted to be at 28-35 ℃ by manual temperature regulation to regulate temperature, and the mixture is timely operated after the probiotics are added;
wherein the probiotics are lactobacillus bifidus, lactobacillus plantarum and bifidobacterium animalis, and each 1g of the probiotics powder contains 260-300 hundred million active bacteria.
Wherein the chocolate sandwich oil comprises 80% cocoa butter 20% sesame oil.
(3) Preparing prebiotic ketogenic chocolate: pouring the prebiotic ketone chocolate slurry into a mould for the first time, turning over the mould, pouring out redundant chocolate, entering a cooling tunnel, cooling, then entering a secondary pouring, pouring the prebiotic ketone chocolate slurry into a shell at 4/5 of the shell, filling the mould with the prebiotic ketone chocolate slurry, vibrating, entering the cooling tunnel again, demoulding in a thermostatic chamber at 15-18 ℃ after cooling, packaging after 2h of constant temperature, entering a thermostatic chamber at 5-10 ℃ for 72h of constant temperature, prolonging the shelf life and increasing the survival rate of the probiotics.
The cooling tunnel is divided into three stages, namely a cooling tunnel of-18 to-15 ℃, a cooling tunnel of-15 to-12 ℃ and a cooling tunnel of-12 to-8 ℃ at constant speed for 8 to 15 minutes.
Example 3
(1) Preparing prebiotic ketogenic chocolate liquor: the raw materials comprise 55 parts of cocoa liquor and 40 parts of cocoa butter by weight, two parts of raw materials are taken and put into a constant-temperature heating cylinder, melted for 2 hours at 38 ℃, then transferred into a refiner, ground for 2 hours at a low temperature of 35 ℃ by the refiner, added with one part of raw materials, continuously ground for 17 hours, and then ground for 30 minutes by adding 1% lecithin, wherein the fineness is lower than 40U for standby;
(2) Preparing prebiotic ketogenic chocolate center-of-flow slurry: the raw materials comprise, by weight, 35 parts of chocolate sandwich oil, 40 parts of skimmed milk powder, 13 parts of soybean powder, 13 parts of astragalus mongholicus ultrafine powder, 8 parts of morchella powder, 5 parts of black truffle powder and 10 parts of probiotics, wherein two parts of raw materials are put into a refiner with the temperature of 35 ℃ to be ground for 2 hours, one part of raw materials is added to be ground for 17 hours, 1% of lecithin is put into the mixture to be ground for 50-60 minutes, the mixture is discharged from a cylinder with the fineness of less than 30U, the mixture enters a heat-preserving cylinder with the temperature of 36-39 ℃ to be kept stand for fermentation for 8 hours, stirring is started for 2 hours, after the mixture is kept stand for 2 hours, a temperature-regulating curve is adjusted to 28-35 ℃ by manual temperature regulation, and the mixture is timely operated after the probiotics are added;
wherein the probiotics are probiotic powder containing 240-300 hundred million active bacteria per 1g, and the probiotic powder is selected from the probiotic powder produced by high-quality factories in the market.
Wherein the chocolate sandwich oil comprises 80% cocoa butter 20% sesame oil.
(3) Preparing prebiotic ketogenic chocolate: pouring the prebiotic ketone chocolate slurry into a mould for the first time, turning over the mould, pouring out redundant chocolate, entering a cooling tunnel, cooling, then entering a secondary pouring, pouring the prebiotic ketone chocolate slurry into a shell at 4/5 of the shell, filling the mould with the prebiotic ketone chocolate slurry, vibrating, entering the cooling tunnel again, demoulding in a thermostatic chamber at 15-18 ℃ after cooling, packaging after 2h of constant temperature, entering a thermostatic chamber at 5-10 ℃ for 72h of constant temperature, prolonging the shelf life and increasing the survival rate of the probiotics.
The cooling tunnel is divided into three stages, namely a cooling tunnel of-18 to-15 ℃, a cooling tunnel of-15 to-12 ℃ and a cooling tunnel of-12 to-8 ℃ at constant speed for 8 to 15 minutes.
Example 4
(1) Preparing prebiotic ketogenic chocolate liquor: the raw materials comprise 55 parts of cocoa liquor and 50 parts of cocoa butter by weight, two parts of raw materials are taken and put into a constant-temperature heating cylinder, melted for 2 hours at 40 ℃, then transferred into a refiner, and after 2 hours of low-temperature grinding of the refiner at 28-39 ℃, one part of raw materials is added and is continuously ground for 17 hours, 1% lecithin is put into and is ground for 60 minutes again, and the fineness is lower than 40U for standby;
(2) Preparing prebiotic ketogenic chocolate center-of-flow slurry: the raw materials comprise, by weight, 45 parts of chocolate sandwich oil, 45 parts of skim milk powder, 13 parts of soybean powder, 15 parts of astragalus mongholicus ultrafine powder, 10 parts of yam powder, 10 parts of poria cocos powder, 10 parts of lotus seed powder, 4 parts of semen euryales powder, 3 parts of dendrobium powder and 6.7 parts of probiotics, two parts of raw materials are taken and put into a refiner at 36-39 ℃ to be ground for 2 hours at low temperature, one part of raw materials is added to be continuously ground for 17 hours, 0.5% lecithin is put into the mixture to be ground for 60 minutes, the mixture is discharged from a cylinder with fineness of below 30U, the mixture enters a heat-preserving cylinder at 36-39 ℃ to be kept still and fermented for 8 hours, stirring is started for 2 hours, after the mixture is kept still for 2 hours, a temperature-regulating curve is adjusted to 28-35 ℃ by manual temperature regulation, and the mixture is timely operated after the probiotics are added;
wherein the probiotics are lactobacillus bifidus, lactobacillus plantarum and bifidobacterium animalis, and each 1g of the probiotics powder containing 300 hundred million active bacteria.
Wherein the chocolate sandwich oil comprises 70% cocoa butter 30% sesame oil.
(3) Preparing prebiotic ketogenic chocolate: pouring the prebiotic ketone chocolate slurry into a mould for the first time, turning over the mould, pouring out redundant chocolate, entering a cooling tunnel, cooling, then entering a secondary pouring, pouring the prebiotic ketone chocolate slurry into a shell at 4/5 of the shell, filling the mould with the prebiotic ketone chocolate slurry, vibrating, entering the cooling tunnel again, demoulding in a thermostatic chamber at 15-18 ℃ after cooling, packaging after 2h of constant temperature, entering a thermostatic chamber at 5-10 ℃ for 72h of constant temperature, prolonging the shelf life and increasing the survival rate of the probiotics.
The cooling tunnel is divided into three stages, namely a cooling tunnel of-18 to-15 ℃, a cooling tunnel of-15 to-12 ℃ and a cooling tunnel of-12 to-8 ℃ at constant speed for 8 to 15 minutes.
Example 5
(1) Preparing prebiotic ketogenic chocolate liquor: the raw materials comprise 45 parts of cocoa liquor and 55 parts of cocoa butter by weight, two parts of raw materials are taken and put into a constant-temperature heating cylinder, melted for 2 hours at 38-40 ℃, then transferred into a refiner, and after 2 hours of low-temperature grinding of the refiner at 28-32 ℃, one part of raw materials is added and is continuously ground for 17 hours, 1 part of lecithin is put into and is ground for 40-60 minutes, and the fineness is lower than 40U for standby;
(2) Preparing prebiotic ketogenic chocolate center-of-flow slurry: the raw materials comprise, by weight, 40 parts of chocolate sandwich oil, 35 parts of skimmed milk powder, 10 parts of soybean powder, 5 parts of astragalus mongholicus ultrafine powder, 5-10 parts of mulberry leaf powder, 5-10 parts of chrysanthemum powder, 3-5 parts of medlar powder, 0.5-1% of licorice extract and 10 parts of probiotics, two parts of raw materials are taken and put into a refiner with the temperature of 28-32 ℃ for grinding for 2 hours, one part of raw materials is added for grinding for 17 hours, 0.5 part of lecithin is put into the raw materials according to the parts by weight for grinding for 30-60 minutes, the mixture is discharged from a cylinder with the fineness of less than 30U, and the mixture enters a heat preservation cylinder with the temperature of 36-39 ℃ for standing fermentation for 8 hours, stirring is started for 2 hours, a temperature adjustment curve is adjusted to the temperature of 28-35 ℃ by manual temperature adjustment, and the mixture is timely operated after the probiotics are added;
wherein the probiotics are lactobacillus bifidus, lactobacillus plantarum and bifidobacterium animalis, and each 1g of the probiotics powder contains 240-300 hundred million active bacteria.
Wherein the chocolate sandwich oil comprises 70-90% of cocoa butter and 10-30% of sesame oil.
(3) Preparing prebiotic ketogenic chocolate: pouring the prebiotic ketone chocolate slurry into a mould for the first time, turning over the mould, pouring out redundant chocolate, entering a cooling tunnel, cooling, then entering a secondary pouring, pouring the prebiotic ketone chocolate slurry into a shell at 4/5 of the shell, filling the mould with the prebiotic ketone chocolate slurry, vibrating, entering the cooling tunnel again, demoulding in a thermostatic chamber at 15-18 ℃ after cooling, packaging after 2h of constant temperature, entering a thermostatic chamber at 5-10 ℃ for 72h of constant temperature, prolonging the shelf life and increasing the survival rate of the probiotics.
The cooling tunnel is divided into three stages, namely a cooling tunnel of-18 to-15 ℃, a cooling tunnel of-15 to-12 ℃ and a cooling tunnel of-12 to-8 ℃ at constant speed for 8 to 15 minutes.
Example 6
(1) Preparing prebiotic ketogenic chocolate liquor: the raw materials comprise 45-60 parts of cocoa liquor and 40-55 parts of cocoa butter by weight, 2/3 of the raw materials are put into a constant temperature heating cylinder, melted for 2 hours at 38-40 ℃, then transferred into a refiner, ground for 2 hours at low temperature of 28-39 ℃ by the refiner, added with 1/3 of the raw materials, continuously ground for 17 hours, and then put into 0.5-1 part of lecithin by weight according to the parts by weight of the raw materials, and ground for 30-60 minutes until the fineness is below 40U for standby;
(2) Preparing prebiotic ketogenic chocolate center-of-flow slurry: the raw materials comprise, by weight, 35-45 parts of chocolate sandwich oil, 30-45 parts of skim milk powder, 10-15 parts of soybean powder, 10-15 parts of Chinese date, 5-15 parts of astragalus mongholicus ultrafine powder, 5-10 parts of donkey-hide gelatin, 1-5 parts of dangshen, 0.5-2 parts of licorice extract and 6.7-13 parts of probiotics, two parts of raw materials are put into a refiner with the temperature of 28-39 ℃ to be ground for 2 hours, one part of raw materials is added to be ground for 17 hours, 0.5-1% of lecithin with the weight part is put into the raw materials to be ground for 30-60 minutes, the mixture is discharged from a cylinder with the fineness of below 30U, the mixture enters a heat preservation cylinder with the temperature of 30-39 ℃ to be kept for standing for 8 hours, stirring is started for 2 hours, a temperature regulation curve is adjusted to 28-35 ℃ by manual temperature regulation, and the operation is performed in time after the probiotics are added;
wherein the probiotics are lactobacillus bifidus, lactobacillus plantarum and bifidobacterium animalis, and each 1g of the probiotics powder contains 240-300 hundred million active bacteria.
Wherein the chocolate sandwich oil comprises 70-90% of cocoa butter and 10-30% of sesame oil.
(3) Preparing prebiotic ketogenic chocolate: pouring the prebiotic ketone chocolate slurry into a mould for the first time, turning over the mould, pouring out redundant chocolate, entering a cooling tunnel, cooling, then entering a secondary pouring, pouring the prebiotic ketone chocolate slurry into a shell at 4/5 of the shell, filling the mould with the prebiotic ketone chocolate slurry, vibrating, entering the cooling tunnel again, demoulding in a thermostatic chamber at 15-18 ℃ after cooling, packaging after 2h of constant temperature, entering a thermostatic chamber at 5-10 ℃ for 72h of constant temperature, prolonging the shelf life and increasing the survival rate of the probiotics.
The cooling tunnel is divided into three stages, namely a cooling tunnel of-18 to-15 ℃, a cooling tunnel of-15 to-12 ℃ and a cooling tunnel of-12 to-8 ℃ at constant speed for 8 to 15 minutes.
Therefore, the prebiotic ketogenic chocolate effectively compensates ketosis caused by high fat and low carbon water in eating ketogenic food, supplements minerals and vitamins, increases flavor, improves taste, and effectively relieves symptoms of nausea and fatigue discomfort caused by excessive ketone bodies.
It should be noted that the parameters of the embodiments of the present invention are only used in conjunction with the disclosure of the present invention for people skilled in the art to understand and read, and are not limited to the practical limitations of the present invention, and any changes in the proportional relationship or adjustment of the components should still fall within the scope of the disclosure of the present invention without affecting the efficacy and achievement of the present invention.
Claims (10)
1. A prebiotic ketogenic chocolate product comprising a chocolate shell and a chocolate centre, wherein 10 to 15 parts by weight of soy flour and 6.7 to 13 parts by weight of probiotics are added to the chocolate centre.
2. A prebiotic ketogenic chocolate product according to claim 1, wherein 5-10 parts of ham powder is added to the chocolate centre.
3. A prebiotic ketogenic chocolate product according to claim 1, wherein 5-15 parts of ultra-fine astragalus powder is added to the chocolate centre.
4. A method for preparing a prebiotic ketogenic chocolate product comprising the steps of:
(1) Preparing prebiotic ketogenic chocolate liquor: the raw materials comprise 45-60 parts of cocoa liquor and 40-55 parts of cocoa butter by weight, two parts of raw materials are taken and put into a constant temperature heating cylinder, melted for 2 hours at 38-40 ℃, then transferred into a refiner, ground for 2 hours at low temperature of 28-39 ℃ by the refiner, added with one part of raw materials, continuously ground for 17 hours, and then put into 0.5-1% lecithin by weight of the raw materials, ground for 30-60 minutes again, and the fineness is below 40U for standby;
(2) Preparing prebiotic ketogenic chocolate center-of-flow slurry: the raw materials comprise, by weight, 35-45 parts of chocolate sandwich oil, 30-45 parts of skim milk powder, 10-15 parts of soybean powder and 6.7-13 parts of probiotics, two parts of raw materials are taken and put into a refiner with the temperature of 28-39 ℃ to be ground for 2 hours, one part of raw materials is added to be ground for 17 hours, 0.5-1% of lecithin is put into the raw materials according to the parts by weight, the raw materials are ground for 30-60 minutes again, the raw materials reach the fineness of 30U or less, the raw materials enter a heat preservation cylinder with the temperature of 30-39 ℃ to be kept stand for fermentation for 8 hours, stirring is started for 2 hours, after the raw materials are kept stand for 2 hours, a temperature regulation curve is adjusted to 28-35 ℃ by manual temperature regulation, and the raw materials are timely operated after the probiotics are added;
(3) Preparing prebiotic ketogenic chocolate: pouring the prebiotic ketone chocolate slurry into a mould for the first time, turning over the mould, pouring out excessive chocolate, entering a cooling tunnel, cooling, then entering a secondary pouring, pouring the prebiotic ketone chocolate slurry into a shell at 4/5 of the shell, filling the mould with the prebiotic ketone chocolate slurry, vibrating, entering the cooling tunnel again, demoulding in a thermostatic chamber at 15-18 ℃ after cooling, packaging after 2h of constant temperature, and entering a thermostatic chamber at 5-10 ℃ for 72h of constant temperature.
5. The method of claim 4, wherein in step (2), the raw materials further comprise 5-10 parts of ham powder.
6. The method of claim 4, wherein in step (2), the raw material further comprises 5-15 parts of radix astragali superfine powder.
7. The method according to claim 4, wherein in the step (2), the raw materials further comprise one or more of hawaii fruit, hickory nut, morchella, black truffle, yam, poria cocos, astragalus root, lotus seed, gorgon fruit, dendrobium, mulberry leaf, chrysanthemum, medlar, licorice root extract, jujube, donkey-hide gelatin and codonopsis pilosula.
8. The method of claim 4, wherein the probiotic is a probiotic powder containing 240-300 billion active bacteria per 1 g.
9. The method for preparing a prebiotic ketogenic chocolate product according to claim 4, wherein the probiotic is one or more of bifidobacterium lactis, lactobacillus plantarum and bifidobacterium animalis.
10. The method of claim 4, wherein the cooling tunnel in step (3) comprises three stages, namely, a cooling tunnel of-18 to-15 ℃, a cooling tunnel of-15 to-12 ℃ and a cooling tunnel of-12 to-8 ℃.
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| CN119498432A (en) * | 2024-12-24 | 2025-02-25 | 洛菲实业有限公司 | Nut golden truffle chocolate with three-layer sandwich structure and preparation method thereof |
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