AU2020101792A4 - Combined functional chocolate and preparation method thereof - Google Patents
Combined functional chocolate and preparation method thereof Download PDFInfo
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- AU2020101792A4 AU2020101792A4 AU2020101792A AU2020101792A AU2020101792A4 AU 2020101792 A4 AU2020101792 A4 AU 2020101792A4 AU 2020101792 A AU2020101792 A AU 2020101792A AU 2020101792 A AU2020101792 A AU 2020101792A AU 2020101792 A4 AU2020101792 A4 AU 2020101792A4
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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Abstract
The present invention discloses a combined functional chocolate and a
preparation method thereof. White chocolate is added with pueraria powder which
has the functions of dispelling the effects of alcohol and protecting the liver; dark
chocolate is added with blueberry anthocyanin, vitamin C and lycopene which have
an antioxidant effect; and the combination of the two has the functions of dispelling
the effects of alcohol, protecting the liver and preventing oxidative damage. The
pueraria powder can accelerate the decomposition of ethanol, has a strong effect on
preventing drunkenness, and has a good protective effect on liver; the white chocolate
has a high fat content, which can form a protective film in the stomach, slow down
the absorption of ethanol, and prevent the direct damage of ethanol to the gastric
mucosa; and the strong antioxidant effect of the blueberry anthocyanin, the vitamin C
and the lycopene can effectively reduce the oxidative damage to various organs of the
human body caused by excessive drinking, and relieve the drunken symptoms such as
headache caused by drinking. Using chocolate as a carrier, the present invention is
convenient to eat, easy to absorb, convenient to carry about, fine and sweet in
mouthfeel, highly acceptable, and suitable for all kinds of drinking people.
10005
2006.7
Description
Description
Technical Field The present invention relates to the technical field of health food processing, and in particular to a combined functional chocolate and a preparation method thereof.
Background Alcoholism, commonly known as drunkenness, refers to abnormalities of body functions that occur after a patient drinks a large amount of alcohol at a time and intakes excessive ethanol. High concentration of ethanol can directly erode the gastric mucosa and cause acute gastric mucosal inflammation, leading to mucosal edema, congestion, ulcers, and even bleeding; ethanol and metabolite thereof, i.e. acetaldehyde, absorbed into the body can cause oxidative damage to the liver and other tissues; the absorbed ethanol enters the blood circulation and enters the brain through the blood-brain barrier, causing central nervous system inhibition and leading to abnormalities in the body. The main metabolic mechanism of alcohol in the body is as follows: most of the alcohol entering the body is oxidized to acetaldehyde by alcohol dehydrogenase (ADH); then acetaldehyde is oxidized to acetic acid by alcohol dehydrogenase (ALDH); and finally, the acetic acid enters the tricarboxylic acid cycle and decomposes intoCO 2 and H 20to be discharged from the body. Based on the above metabolic mechanism of alcohol, the focus of dispelling the effects of alcohol is to inhibit the absorption of ethanol and accelerate the metabolism of ethanol. The metabolism process of ethanol mainly concerns redox reactions, which produces a large number of free radicals. Free radicals are one of the most major causes of aging, canceration, oxidative damage and many diseases. It is estimated that about 80%-90% of aging and degenerative diseases are related
10003 2006.7
Description
to free radicals, including cancer, Alzheimer's disease, Parkinson's disease, dark spots on the skin, cataract, heart disease, diabetes, etc. Therefore, eliminating harmful free radicals in the body after drinking is essential for maintaining physical and mental health and youth. In daily life, drinking is often used as an important medium for bonding relationship and enhancing friendship, so alcoholism caused by excessive drinking is not uncommon. Therefore, dispelling the effects of alcohol is particularly important. The existing commercially available products for dispelling the effects of alcohol, such as granules, beverages, oral liquids and capsules for dispelling the effects of alcohol, have been confirmed by feedback from most consumers as either inconvenient to carry about, or inconvenient to take, or have poor taste, and most of the products are pharmaceutical preparations added with a variety of chemical substances, having toxic and side effects that are unacceptable, which affects the promotion and application of the products. In addition, the effectiveness of the products for dispelling the effects of alcohol in the prior art are limited, and it is difficult to prevent alcoholism from the root cause. In combination with the above, how to provide a product for dispelling the effects of alcohol that is natural, has no side effects and can prevent drunkenness from the root cause and eliminate the harm caused by drunkenness is an urgent problem to be solved by those skilled in the art.
Summary To overcome the above defects in the prior art, the present invention provides a combined chocolate with the functions of dispelling the effects of alcohol, protecting liver and preventing oxidative damage, wherein pueraria powder which has the obvious functions of dispelling the effects of alcohol and protecting the liver penicillin is scientifically proportioned with anthocyanin, vitamin C and lycopene which have a significant antioxidant effect, and fragrant chocolate is used 10003 1 1111 2006.7
Description
as a carrier to provide prevention and protection first, slow down the absorption of ethanol, and then prevent oxidative damage. The combined chocolate has good taste and good effect, is convenient to eat and convenient to carry about, and can overcome all the drawbacks of the existing products. To achieve the above purpose, the present invention adopts the following technical solution: First, the present invention provides a combined functional chocolate, comprising white chocolate and dark chocolate which are composed of the following components by mass percentage respectively: The white chocolate is composed of: 35%-45% of cocoa butter, 16%-22% of milk powder, 10%-15% of maltodextrin, 8%-12% of honey, 0.3%-0.5% of phospholipid, and 20%-25% of pueraria powder; and The dark chocolate is composed of: 50%-60% of cocoa mass, 22%-28% of cocoa butter, 6%-10% of cocoa powder, 10%-15% of honey, 0.3%-0.5% of phospholipid, 0.5%-1.5% of blueberry anthocyanin, 0.3%-0.5% of vitamin C, and 0.003%-0.006% of lycopene. The beneficial effects of adopting the above technical solution are: a. The pueraria powder which has the functions of dispelling the effects of alcohol and protecting the liver is added on the basis of white chocolate raw material to prepare the white chocolate; the blueberry anthocyanin, the vitamin C and the lycopene which have an antioxidant effect are added on the basis of dark chocolate raw material to prepare the dark chocolate; the two are used in combination to prevent absorption and relieve the damage to the human body caused by metabolism according to the characteristics of alcohol absorption and metabolism, and the functions of dispelling the effects of alcohol, protecting the liver and preventing oxidative damage are significant; b. The pueraria powder in the white chocolate can wrap alcohol and delay the release of alcohol. The white chocolate has the characteristic of high cocoa butter content, and can form a protective film on the pueraria powder wrapping alcohol 10003 1 1111 2006.7
Description
under gastric peristalsis. At the same time, the cocoa butter in the white chocolate can form a protective film on the gastric mucosa, and the pueraria powder contains a large amount of starch polysaccharide. With the addition of about 20% of milk powder in the white chocolate, macromolecular compounds such as starch polysaccharide and milk protein can form precipitates with alcohol, which delays the release and absorption of alcohol, and the two work together to delay the release and absorption of alcohol; c. The pueraria powder can accelerate the decomposition of ethanol, has a strong effect on preventing drunkenness, and has a good protective effect on liver; puerarin contained in pueraria can reduce liver damage, inhibit alcohol absorption, accelerate alcohol metabolism, and improve alcohol tolerance; the dark chocolate contains an antioxidant which can effectively inhibit the damage to the human body caused by free radicals produced during alcohol metabolism, and the strong antioxidant effect of the blueberry anthocyanin, the vitamin C and the lycopene added in the dark chocolate can effectively prevent the oxidative damage to various organs of the human body caused by excessive drinking, and relieve the drunken symptoms such as headache caused by drinking; d. The anthocyanin is a flavone or flavanone derivative extracted from blueberries, blackberries, Chinese wolfberries, blackcurrants, cranberries, mulberries, lonicera edulis, red raspberries, etc., is a reddish brown to dark brown powder, and is slightly water-soluble. The blueberry anthocyanin has a strong antioxidant property, with the antioxidant ability being 20 times that of VC and 50 times that of VE, and can neutralize the free radicals before cells are damaged, quickly and effectively eliminate the free radicals, and stabilize mast cells and basophils; the anthocyanin can also prevent cancer, prevent cardiovascular and cerebrovascular diseases, protect the liver, maintain visual health, prevent myopia from getting worse, and prevent severe myopia, retinal detachment and retinopathy; the blueberry anthocyanin has small molecules, is easily absorbed by the human body after oral administration, and can quickly enter various tissues and
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organs of the human body 45 minutes after oral administration; the anthocyanin has good bioavailability in the human body, strong affinity for connective tissues, stability in an acidic environment, long half-life which is as long as 27 hours, and durable effect; e. The vitamin C, also called L-ascorbic acid, is a water-soluble vitamin. The vitamin C can lower blood cholesterol level, enhance immunity, increase the elasticity of blood capillary, promote the healing of wound and surgical incision, prevent colds, promote growth and development, prevent and treat chronic poisonings of mercury, lead and other metals, protecting against aging, and prevent tumors, etc. Taking the vitamin C after drinking can accelerate the metabolism of ethanol. The vitamin C is easily oxidized and partially loses activity before reaching the site of effect, but the anthocyanin can maintain and enhance the activity of the vitamin C in the human body and is a synergist of the vitamin C; f. The lycopene has a strong function of dispelling the effects of alcohol and can eliminate the large number of free radicals produced by the metabolism of alcohol in the human body; the addition of the anthocyanin, the vitamin C and the lycopene to the dark chocolate has a good synergistic function of dispelling the effects of alcohol; g. In the present invention, the honey is used to substitute white sugar, which not only improves the mouthfeel of traditional chocolate, but also reduces the intake of sugar; in addition, the honey contains rich nutrients such as vitamins, minerals and amino acids; at the same time, the honey has a good protective and regulating effect on gastrointestinal function, and can effectively relieve the drunken symptoms; h. The raw materials in the present invention are all medicine and food homologous substances or extracted from vegetables and fruits, without any chemical additives and preservatives, are safe and effective, and are suitable for eating by various drinking people.
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i. By limiting the proportion of the pueraria powder, a good effect on preventing drunkenness can be achieved and the chocolate is ensured to have the best mouthfeel; at the same time, the content of the remaining components is limited to the intake standards prescribed by the country, so that the best effect on preventing drunkenness and dispelling the effects of alcohol can be achieved with the synergy among the components. The present invention further provides a preparation method of the white chocolate, comprising the following steps: (1) Chopping up the cocoa butter, adding the cocoa butter to a pan, and stirring while heating; (2) After the cocoa butter in step (1) is completely melted, adding the milk powder, the maltodextrin, the honey, the phospholipid and the pueraria powder in turn, and stirring while heating; (3) After the raw material liquid in step (2) is stirred well, placing the liquid in a chocolate refining mill, fully grinding for 8-12 h at a speed of 50-60 r/min until the liquid is ground into a pasty state without granular sensation, and stopping heating; (4) Regulating the temperature of the pasty raw material liquid in step (3) to obtain a white chocolate liquid; and (5) Injecting the white chocolate liquid obtained in step (4) into a mould, and shaping by natural cooling. Preferably, in step (1), the heating temperature is 30°C-45°C, the stirring speed is 50-60 r/min, and the stirring time is 5-10 min. Preferably, in step (2), the heating temperature is 35°C-45°C, the stirring speed is 50-60 r/min, and the stirring time is 5-10 min. The beneficial effects of adopting the above preferred technical solution are: reasonable heating temperature and stirring/grinding speed can prevent local high temperature and avoid the separation of chocolate grease, and reasonable mixing
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Description
and grinding time can ensure uniform mixing and homogeneous and smooth chocolate liquid. Preferably, the concrete operation of step (4) is: regulating the temperature after the cocoa butter, the milk, the maltodextrin, the honey and the pueraria powder are all mixed well; the concrete operation of temperature regulation is: first, heating at a low heat to 35°C-45°C, and stirring while heating at a stirring speed of 50-60 r/min until the mixture turns into a pasty state without granular sensation, becomes smooth and shiny, and can drip in strips; then stopping heating, placing the mixture in an ice water bath, stirring while cooling down at a stirring speed of 50-60 r/min, after cooling down to 20°C-30°C, immediately reheating at a low heat, and stirring while heating at a stirring speed of 50-60 r/min until the temperature reaches 35°C-45°C and the mixture becomes smooth and shiny again and can drip in strips, thus the white chocolate liquid is obtained. The beneficial effects of adopting the above preferred technical solution are: the mixture in step (4) is first heated to 35°C-45°C, then cooled down to 20C -30°C, and finally reheated to 35°C-45°C. The temperature regulation method of heating the mixture first, then cooling down, and finally reheating at a low heat is used, so stable crystals can be obtained; at the same time, the prepared chocolate has the characteristics of fine and silky mouthfeel, mellow and sweet flavor, and shiny appearance. Since the addition of pueraria powder will make the white chocolate have a slight powdery feeling, adding an appropriate amount of milk for reconciliation can further enhance the fine and smooth feeling of the product. The present invention further provides a preparation method of the dark chocolate, comprising the following steps: (1) Chopping up the cocoa mass and the cocoa butter, adding the cocoa mass and the cocoa butter to a pan, and stirring while heating; (2) After the cocoa mass and the cocoa butter in step (1) are completely melted, adding the cocoa powder gradually, and stirring while heating;
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(3) After the cocoa mass, the cocoa butter and the cocoa powder in step (2) are stirred well, adding the honey, the phospholipid, the blueberry anthocyanin, the vitamin C and the lycopene, stirring well again, placing the mixture in a chocolate refining mill, fully grinding until the mixture is ground into a pasty state without granular sensation, and stopping heating; (4) After all the raw material liquid in step (3) is mixed well, regulating the temperature to obtain a dark chocolate liquid; and (5) Injecting the dark chocolate liquid obtained in step (4) into a mould, and shaping by natural cooling. Preferably, in step (1), the heating temperature is 35°C-45°C, the stirring speed is 50-60 r/min, and the stirring time is 5-10 min. Preferably, in step (2), the heating temperature is 35°C-45°C, the stirring speed is 50-60 r/min, and the stirring time is 5-10 min. Preferably, in step (3), the grinding speed is 50-60 r/min, and the grinding time is 8-12 h. The beneficial effects of adopting the above preferred technical solution are: reasonable heating temperature and stirring/grinding speed can prevent local high temperature and avoid the separation of chocolate grease, and reasonable mixing and grinding time can ensure uniform mixing and homogeneous and smooth chocolate liquid. Preferably, the concrete operation of step (4) includes: regulating the temperature after the cocoa butter, the cocoa powder, the honey, the phospholipid, the blueberry anthocyanin, the vitamin C and the lycopene are all mixed well; the concrete operation of temperature regulation is: first, heating at a low heat to 35C -450C, and stirring while heating at a stirring speed of 50-60 r/min until the mixture turns into a pasty state without granular sensation, becomes smooth and shiny, and can drip in strips; then stopping heating, placing the mixture in ice water, stirring while cooling down at a stirring speed of 50-60 r/min, after cooling down to 20OC-30°C, immediately reheating at a low heat, and stirring while
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heating at a stirring speed of 50-60 r/min until the temperature reaches 35°C-45°C and the mixture becomes smooth and shiny again and can drip in strips, thus the dark chocolate liquid is obtained. The beneficial effects of adopting the above preferred technical solution are: the mixture in step (4) is first heated to 35°C-45°C, then cooled down to 20C -30°C, and finally reheated to 350C-450C. The temperature regulation method of heating the mixture first, then cooling down, and finally reheating at a low heat is used, so stable crystals can be obtained; at the same time, the prepared chocolate has the characteristics of fine and silky mouthfeel, mellow and sweet flavor, and shiny appearance. Further, during the preparation process of the white chocolate and the dark chocolate, the mould is preheated to 35C-450C before injection moulding; after the chocolate liquid is poured into the mould, the mould and the chocolate liquid are naturally cooled down to room temperature, and finally put into a freezer for shaping; the demoulded chocolate is kept at 180C for continuous maturation for about 7 days. The beneficial effects of adopting the above technical solution are: in order to avoid affecting the cooling process of the chocolate due to the low temperature of the mould itself, the mould shall be preheated, and vibrated continuously to avoid bubbles, and finally placed in the freezer to cool down; the shaped and demoulded chocolate is kept at 180C for continuous maturation for about 7 days to make the chocolate crystals more stable and avoid the occurrence of poor quality such as melting and oily surface. It should also be noted that, because moisture will agglomerate the cocoa powder, the milk powder, the pueraria powder, the anthocyanin, etc. to form a granular batter, which affects the mouthfeel of the product, so the ingress of moisture should be avoided during the entire preparation process. In conclusion, the present invention has the following advantages: the present invention provides a combined functional chocolate, and uses chocolate as a carrier
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Description
to add functional aids according to the action mechanism and metabolic mechanism of alcohol on the human body. When the white chocolate is eaten before meals, the pueraria powder can accelerate the decomposition of ethanol, has a strong effect on preventing drunkenness, and has a good protective effect on liver; the white chocolate has a high fat content, which can form a protective film in the stomach, and prevent the direct damage of ethanol to the gastric mucosa; milk protein and pueraria polysaccharide can form precipitates with alcohol, which can slow down the absorption of ethanol. When the dark chocolate is eaten after meals, the strong antioxidant effect of the blueberry anthocyanin, the vitamin C and the lycopene can effectively prevent the oxidative damage to various organs of the human body caused by excessive drinking, and relieve the drunken symptoms such as headache caused by drinking; wherein the pueraria powder and the lycopene are not water-soluble, when using chocolate as a carrier, the present invention is convenient to eat, easy to absorb, convenient to carry about, and fine and sweet in mouthfeel; the vitamin C and the lycopene are unstable and easy to oxidize, when coated with chocolate, and oxidation can be avoided; the processing temperature does not exceed 50°C, so that the structural damage caused by high temperature exposure of the vitamin C and the lycopene is avoided; the rich aroma of the chocolate can conceal the taste of puerarin and anthocyanin, and the taste is widely acceptable, which is good for promotion; the pueraria powder, the blueberry anthocyanin, etc. added are all medicine and food homologous substances, which are safe and effective; and the most important thing is that the preparation method of the present invention is simple, has low requirements on process equipment, and is suitable for industrial production.
Detailed Description The technical solution in embodiments of the present invention will be clearly and fully described below. Apparently, the described embodiments are merely part of the embodiments of the present invention, not all of the embodiments. Based on 10003 1 1111 2006.7
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the embodiments in the present invention, all other embodiments obtained by those ordinary skilled in the art without contributing creative labor will belong to the protection scope of the present invention. The present invention provides a combined functional chocolate, comprising white chocolate and dark chocolate which are composed of the following components by mass percentage: The white chocolate is composed of: 35%-45% of cocoa butter, 16%-22% of milk powder, 10%-15% of maltodextrin, 8%-12% of honey, 0.3%-0.5% of phospholipid, and 20%-25% of pueraria powder; and The dark chocolate is composed of: 50%-60% of cocoa mass, 22%-28% of cocoa butter, 6%-10% of cocoa powder, 10%-15% of honey, 0.3%-0.5% of phospholipid, 0.5%-1.5% of blueberry anthocyanin, 0.3%-0.5% of vitamin C, and 0.003%-0.006% of lycopene. The components of the white chocolate of embodiments 1-6 are shown in Table 1, and the components of the dark chocolate are shown in Table 2: Table 1 Composition of White Chocolate Components Cocoa Milk Maltodext phospholi Pueraria
Embodiment butter (g) powder (g) rin (g) Honey (g) pid (g) powder (g)
Embodiment 1 35 22 10 11.5 0.5 21 Embodiment 2 37 21 11 9.6 0.4 21 Embodiment 3 39 18 12 8.7 0.3 22 Embodiment 4 41 16 13 8.5 0.5 22 Embodiment 5 40 16 14 9.6 0.4 20 Embodiment 6 45 16 10 8.6 0.4 20
Table 2 Composition of Dark Chocolate components Cocoa Cocoa Cocoa Honey phospholipid Blueberry Vitamin Lycopene mass butter powder (g) anthocyamn C (g) (g) Embodiments (g) (g) (g) (g) Embodiment 1 50 28 6 14.7 0.3 0.6 0.397 0.003
10003 2006.7
Description ,mbodiment 2 52 26 8 12.4 0.4 0.896 0.3 0.004 'mbodiment 3 54 23 10 10.5 0.5 1.5 0.495 0.005 'mbodiment 4 56 21 10 10.8 0.394 0.5 0.3 0.006 'mbodiment 5 58 20 9 10.8 0.3 0.5 0.394 0.006 'mbodiment 6 60 20 7 10.8 0.3 0.5 0.394 0.006
Embodiment 7 Preparation is carried out by the following method according to the composition provided in embodiments 1-6, wherein the preparation of the white chocolate specifically comprises the following steps: (1) Chopping up the cocoa butter, adding the cocoa butter to a pan, stirring while heating, and controlling the heating temperature as 30C-45°C, the stirring speed as 50-60 r/min, and the stirring time as 5-10 min; (2) After the cocoa butter in step (1) is completely melted, adding the milk powder, the maltodextrin, the honey, the phospholipid and the pueraria powder in turn, stirring while heating, and controlling the heating temperature as 350C-450C, the stirring speed as 50-60 r/min, and the stirring time as 5-10 min; (3) After the raw material liquid in step (2) is stirred well, placing the liquid in a chocolate refining mill, fully grinding for 8-12 h at a speed of 50-60 r/min until the liquid is ground into a pasty state without granular sensation, and stopping heating; (4) Regulating the temperature of the pasty raw material liquid in step (3); first, heating at a low heat to 35°C-45°C, and stirring while heating at a stirring speed of 50-60 r/min until the mixture turns into a pasty state without granular sensation, becomes smooth and shiny, and can drip in strips; then stopping heating, placing the mixture in an ice water bath, stirring while cooling down at a stirring speed of 50-60 r/min, after cooling down to 20C-30°C, immediately reheating at a low heat, and stirring while heating at a stirring speed of 50-60 r/min until the temperature reaches 35°C-45°C and the mixture becomes smooth and shiny again and can drip in strips, thus the white chocolate liquid is obtained; 10003 1 1111 2006.7 |||||||||||1||
Description
(5) First, preheating the mould, pouring the white chocolate liquid into the mould, vibrating the mould continuously, naturally cooling down the mould and the chocolate liquid together to room temperature, and finally putting mould and the chocolate liquid into a freezer for shaping; keeping the demoulded white chocolate at 18°C for continuous maturation for about 7 days, thus a finished product of the white chocolate is obtained. The preparation of the dark chocolate specifically comprises the following steps: (1) Chopping up the cocoa butter and the cocoa mass, adding the cocoa butter and the cocoa mass to a pan, stirring while heating, and controlling the heating temperature as 30°C-45°C, the stirring speed as 50-60 r/min, and the stirring time as 5-10 min; (2) After the cocoa butter and the cocoa mass in step (1) is completely melted, adding the milk powder, the maltodextrin, the honey, the phospholipid and the pueraria powder in turn, stirring while heating, and controlling the heating temperature as 35°C-45°C, the stirring speed as 50-60 r/min, and the stirring time as 5-10 min; (3) After the raw material liquid in step (2) is stirred well, placing the liquid in a chocolate refining mill, fully grinding for 8-12 h at a speed of 50-60 r/min until the liquid is ground into a pasty state without granular sensation, and stopping heating; (4) Regulating the temperature of the pasty raw material liquid in step (3); first, heating at a low heat to 35°C-45°C, and stirring while heating at a stirring speed of 50-60 r/min until the mixture turns into a pasty state without granular sensation, becomes smooth and shiny, and can drip in strips; then stopping heating, placing the mixture in an ice water bath, stirring while cooling down at a stirring speed of 50-60 r/min, after cooling down to 20°C-30°C, immediately reheating at a low heat, and stirring while heating at a stirring speed of 50-60 r/min until the
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temperature reaches 35°C-45°C and the mixture becomes smooth and shiny again and can drip in strips, thus the dark chocolate liquid is obtained; (5) First, preheating the mould, pouring the dark chocolate liquid into the mould, vibrating the mould continuously, naturally cooling down the mould and the chocolate liquid together to room temperature, and finally putting mould and the chocolate liquid into a freezer for shaping; keeping the demoulded dark chocolate at 18°C for continuous maturation for about 7 days, thus a finished product of the white chocolate is obtained.
Embodiment 8 1. The combined functional chocolate prepared by embodiment 1 is tested, and the results are shown in Table 3 below: Table 3 Determination Results of Physical and Chemical Indexes of Combined Functional Chocolate Reference Tested value of Tested value of dark Items index white chocolate chocolate
Moisture % 1.5 1.0 1.2
Protein % 9.2 9.8 10.2
Fat % 32.8 30.7 26.3
Total sugar (calculated by >20 32.9 22.7 fructose) %
Total number of colony 100 51 52 (cfu/g)
Coliform (MPN/100 g) 6 3 3
Pathogenic bacteria None None None
Arsenic (mg/kg) 0.2 0.03 0.03
Lead (mg/kg) 0.3 0.01 0.01
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Copper (mg/kg) 5 0.6 0.6
2. Sensory Index Evaluation Sensory evaluation is performed to the combined functional chocolate of the present invention and the commercially available chocolate. The sensory evaluation of the experiment is completed in a food sensory evaluation room. 20 students are invited to form an evaluation group. The purpose and significance of the experiment as well as the indexes and precautions of the sensory evaluation are clarified first. Each evaluation member shall conduct each evaluation individually, without contact with each other, and rinse mouth with water between sample evaluations. Definitions of the indexes of the sensory evaluation are: (1 )Hardness: the force exerted by the molar teeth during the first bite; (2 )Brittleness: put a small piece of product between the molar teeth, slowly bite down and continue until the sudden and continuous cracking of the biscuit-like structure appears, and evaluate the degree of the product breaking into small pieces at a bite rate that is as consistent as possible; ( 3 ) Chewiness: the amount of work required to chew up a sample to make the sample able to be swallowed; ( 4 ) Cohesiveness: the deformation degree (not crushed, cracked or broken) of the sample when bitten by the molar teeth; ( 5 ) Elasticity: the degree of the sample restoring to the original state when partially forced by the molar teeth; ( 6 ) Overall acceptability: the overall acceptance degree of the sample, including the evaluation of sweetness and taste. The evaluation method uses a 60-point system, with 10 points for hardness, points for brittleness, 10 points for chewiness, 10 points for cohesiveness, 10 points for elasticity, and 10 points for overall acceptability. In order to reduce the influence of various factors, such as hobby, preference, experience, advertising and price, on the test results from measurement to concept 10003 1 1111 2006.7 |||||||||||1||
Description
formation, the double-blind method is used for testing. That is to encrypt the serial numbers of the samples and randomize the samples. The results are shown in Table 4 below: Table 4 Results of Sensory Index Evaluation of Combined Functional Chocolate 3. Determination of Ethanol Inclusion and Clearance Rate of White Chocolate Types of Chocolate Characterization Scores White chocolate of Milky white, rich cocoa and milk aroma, soft mouthfeel 58.0 embodiment 1 and appropriate taste. Dark chocolate of Brown, rich aroma, soft mouthfeel and appropriate taste. 58.6 embodiment 1 Hershey's milk Milky white, sweet taste and silky mouthfeel. 57.3 chocolate Lindt dark chocolate Dark brown or brownish black, bitter taste and smooth 57.9 mouthfeel. Dove milk chocolate Brown or light brown, sweet taste and silky mouthfeel. 58.2 Ferrero Rocher Brown, nut aroma and sweet taste. 56.8 hazelnut chocolate
of Embodiment 1 Blank group: take 10 mL of 52% ethanol, dilute with distilled water to volume in a 100 mL volumetric flask, and mix well. Test group: take 10 g of white chocolate and 10 mL of 52% ethanol, put the white chocolate and the ethanol in a mortar, add a small amount of distilled water to grind the mixture into a uniform emulsion, dilute with distilled water to volume in a 100 mL volumetric flask, mix well, centrifuge at 3000 r/min for 15 min, and collect the supernatant. After the test solutions of the blank group and the test group are diluted in the same proportion, the ethanol content in each solution is determined by gas chromatography. The ethanol inclusion and clearance rate is calculated according to the following formula: Ethanol inclusion and clearance rate = [(Blank group - Test group)/Blank group] x 100%
10003 1 1111 2006.7
Description
Results: the inclusion and clearance rate of 10 g of white chocolate against 10 mL of 52% ethanol is 82%; the cocoa butter, the milk and the pueraria powder in the white chocolate wrap the ethanol; in addition, milk protein and pueraria polysaccharide can form precipitates with alcohol, so the amount of free ethanol in the water solution is reduced. Therefore, the white chocolate can reduce the amount of free ethanol and delay the absorption of ethanol in the body. 4. Determination of Antioxidant Activity of Combined Functional Chocolate of Embodiment 1 Select 60 healthy Kunming mice, with fifty-fifty males and females and weighing 202 g, and randomly divide the mice into 6 groups with 10 mice in each group, namely: a blank group, a model group, a negative control group (a spontaneous recovery group from ethanol damage), a group of embodiment 1, a group of commercially available granules containing pueraria for dispelling the effects of alcohol, and a group of commercially available capsules containing pueraria for dispelling the effects of alcohol. After adaptive feeding for 7 days, the mice in each group are deprived of food but not water for 12 h. The mice in the model group, the negative control group and the three administration groups except the blank group are fed with 52%Vol Beidacang liquor by a dose of 0.4 mL/mouse; and the mice in the blank group are fed with distilled water of the same amount. The mice in the three administration groups are respectively fed with the chocolate prepared by embodiment 1, granules containing pueraria for dispelling the effects of alcohol, and capsules containing pueraria for dispelling the effects of alcohol by a dose for mice converted from a dose for human; and the mice in the blank group and the negative control group are fed with distilled water by a corresponding dose successively for 3 d. After the last administration, the mice are deprived of food for 12 h; and serum, hepatic tissue and brain tissue are collected for SOD and MDA index determination. The results are shown in Table 5 and Table 6.
10003 1 1111 2006.7
Description
Table 5 Determination Results of SOD Content in Mouse Serum, Hepatic Tissue and Brain Tissue Hepatic Tissue Groups Serum (U/mL) (U/mg) Brain tissue (U/mg) Blank group 217.3+15.6 281.7+19.8 209.5+10.4
Model group 144.7±10.4^^ 232.4±16.9^^ 146.4±11.6^^
Negative 151.6+12.5 240.5+11.3 153.1+15.1 control group Group of 203.1±14.2** 272.6±11.3** 198.7±12.2** embodiment 1 Group of commercially available granules containing 179.8+12.6* 251.9+11.3* 162.4+14.9* pueraria for dispelling the effects of alcohol Group of commercially available capsules containing 163.4+11.9* 245.5+15.3 156.3+16.9 pueraria for dispelling the effects of alcohol Note: A means having a significant difference (P<0.05), and ^^ means having a very significant difference (P<0.01) compared with the control group; * means having a significant difference (P<0.05), and ** means having a very significant difference (P<O.01) compared with the model group. Table 6 Determination Results of MDA Content in Mouse Serum, Hepatic Tissue and Brain Tissue Groups Serum (nmol/mL) Hepatic Tissue Brain tissue (nmol/mg) 10003 1 1111 2006.7 |||||||||||1||
Description (nmol/mg) Blank group 4.82+1.34 3.61+0.81 1.58+0.21
Model group 14.11±1.68^^ 9.87±1.79^^ 4.12±0.23^^
Negative 11.87+1.58* 8.98+1.68 3.98+0.29 control group Group of 6.39±1.87** 5.67±1.22** 1.84±0.15** embodiment 1 Group of commercially available granules containing 9.93+2.09* 7.82+1.33* 3.13+0.17* pueraria for dispelling the effects of alcohol Group of commercially available capsules containing 10.75+1.98* 8.12+1.53* 3.75+0.29 pueraria for dispelling the effects of alcohol
Note: A means having a significant difference (P<0.05), and A means having a very significant difference (P<0.01) compared with the control group; * means having a significant difference (P<0.05), and ** means having a very significant difference (P<O.01) compared with the model group. An acute alcoholism mouse model is established by gavage with 52%Vol Beidacang liquor, and the influences of the three products for dispelling the effects of alcohol on SOD activity and MDA content in the serum, the hepatic tissue and the brain tissue of the mice with acute alcoholism are observed. Results: compared with the blank group, the MDA content of the serum, the hepatic tissue and the brain tissue of the mice in the model group is significantly
10003 1 1111 2006.7
Description
increased (P<0.01), and the SOD activity is significantly reduced (P<0.01), indicating that alcohol has significant oxidative damage on the liver, the brain and other tissues; Compared with the model group, the SOD activity of the serum, the hepatic tissue and the brain tissue of the mice in the three administration groups is increased by different degrees (P<0.05 or P<0.01), and the MDA content is reduced (P<0.05 or P<0.01); Compared with the group of commercially available granules containing pueraria for dispelling the effects of alcohol and the group of commercially available capsules containing pueraria for dispelling the effects of alcohol, the antioxidant activity of the group of combined functional chocolate of embodiment 1 is better than that of the two commercially available products (P<0.05). Therefore, the combined functional chocolate of the present invention has the function of significantly inhibiting the oxidative damage caused by drunkenness. 5. Test of Eating Effect of Combined Functional Chocolate of Embodiment 1 The combined functional chocolate of embodiment 1 is compared with the commercially available granules and capsules containing pueraria for dispelling the effects of alcohol, and the eating information of 90 eaters is fed back. The types of work of the 90 eaters are as follows: 20 graduate students, 20 employees, 20 skilled workers, 20 sales staff, and 10 migrant workers. The age distribution of the 90 eaters is as follows: 32 people is 20-30 years old, 30 people is 30-50 years old, and 28 people is more than 50 years old. The health status of the 90 eaters: 75 people with normal physical condition and no drinking habits; and 15 people with poor spleen and stomach, poor digestion and no drinking habits. The above 90 eaters are randomly divided into Groups A, B and C, with 30 people in each group. The people in each group drink alcohol every other day and try one product for dispelling the effects of alcohol. The people in Group A try the combined functional chocolate prepared by embodiment 1 first, the people in
10003 1 1111 2006.7
Description
Group B try the commercially available granules containing pueraria for dispelling the effects of alcohol first, and the people in Group C try the commercially available capsules containing pueraria for dispelling the effects of alcohol first. The people in Groups A, B and C try the three products for dispelling the effects of alcohol in a round robin manner, and feed back the eating information within 12 hours after each time of drinking and trying one product for dispelling the effects of alcohol. The effect is determined according to the following criteria: (1) Significantly effective: after drinking 125 mL of 52%Vol Beidacang liquor (two and a half liang), and randomly trying one of the three products for dispelling the effects of alcohol, the people have normal speech, sensation and behaviors, no abnormality compared with the status before drinking, and no adverse reaction. (2) Effective: after drinking 125 mL of 52%Vol Beidacang liquor (two and a half liang), and randomly trying one of the three products for dispelling the effects of alcohol, the people have slight dizziness, normal speech and behaviors, and slight stomach discomfort. (3) Ineffective: after drinking 125 mL of 52%Vol Beidacang liquor (two and a half liang), and randomly trying one of the three products for dispelling the effects of alcohol, the people have the drunken reactions such as high spirits, loquacity, abnormal speech and behaviors, and headaches. The test feedback results are shown in Table 7. Table 7 Eating Effect of Combined Functional Chocolate (90 Eaters) Products Significantly Effective/people Ineffective/ effective/ people people Chocolate of embodiment 1 81 7 2 Commercially available 72 12 6 granules containing pueraria for dispelling the effects of alcohol Commercially available 66 15 9 capsules containing pueraria for dispelling the effects of alcohol 10003 1 1111 2006.7
Description
It can be seen from the above test results that the eating effect has nothing to do with the types of work and the ages of the drinking population, and the eating effect of people with poor digestive tract function is not significantly different from that of healthy people. In conclusion, the combined functional chocolate prepared by the present invention has the functions of dispelling the effects of alcohol and protecting the liver; the raw materials contained are all medicine and food homologous substances or active ingredients extracted from fruits and vegetables, without any chemical additives and preservatives, and are scientifically proportioned, so that the present invention has the functions of dispelling the effects of alcohol, protecting the liver and preventing oxidative damage, and has good mouthfeel and fine texture. When eaten before and after drinking respectively, the white chocolate and the dark chocolate can function in two links, i.e., gastrointestinal absorption and metabolic detoxification of ethanol; the white chocolate focuses on slowing down the absorption of ethanol, and the dark chocolate focuses on accelerating the metabolism of ethanol, so as to reduce the concentration of ethanol and acetaldehyde in the blood, reduce the oxidative damage of free radicals produced by the metabolism of ethanol to human organs, and have the functions such as effectively reducing ethanol, dispelling the effects of alcohol, protecting the liver, preventing oxidative damage, preventing cancer and protecting against aging. Each embodiment in the description is described in a progressive way. The difference of each embodiment from each other is the focus of explanation. The same and similar parts among all of the embodiments can be referred to each other. For the device disclosed by the embodiments, because the device corresponds to a method disclosed by the embodiments, the device is simply described. Refer to the description of the method part for the related part. The above description of the disclosed embodiments enables those skilled in the art to realize or use the present invention. Many modifications to these embodiments will be apparent to those skilled in the art. The general principle 10003 1 1111 2006.7
Description
defined herein can be realized in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to these embodiments shown herein, but will conform to the widest scope consistent with the principle and novel features disclosed herein.
10003 2006.7 |||||||1||||||
Claims (5)
1.A combined functional chocolate, comprising white chocolate and dark chocolate which are composed of the following components by mass percentage respectively: the white chocolate is composed of: 35%-45% of cocoa butter, 16%-22% of milk powder, 10%-15% of maltodextrin, 8%-12% of honey, 0.3%-0.5% of phospholipid, and 20%-25% of pueraria powder; and the dark chocolate is composed of: 50%-60% of cocoa mass, 22%-28% of cocoa butter, 6%-10% of cocoa powder, 10%-15% of honey, 0.3%-0.5% of phospholipid, 0.5%-1.5% of blueberry anthocyanin, 0.3%-0.5% of vitamin C, and 0.003%-0.006% of lycopene.
2.A preparation method of the white chocolate of claim 1, comprising the following steps: (1) chopping up the cocoa butter, adding the cocoa butter to a pan, and stirring while heating; the heating temperature is 30°C-45°C, the stirring speed is 50-60 r/min, and the stirring time is 5-10 min; (2) after the cocoa butter in step (1) is completely melted, adding the milk powder, the maltodextrin, the honey, the phospholipid and the pueraria powder in turn, and stirring while heating; the heating temperature is 35°C-45°C, the stirring speed is 50-60 r/min, and the stirring time is 5-10 min; (3) after the raw material liquid in step (2) is stirred well, placing the liquid in a chocolate refining mill, fully grinding for 8-12 h at a speed of 50-60 r/min until the liquid is ground into a pasty state without granular sensation, and stopping heating; (4) regulating the temperature of the pasty raw material liquid in step (3) to obtain a white chocolate liquid; and (5) injecting the white chocolate liquid obtained in step (4) into a mould, and shaping by natural cooling.
3.The preparation method of the white chocolate of claim 2, wherein the concrete operation of step (4) is: regulating the temperature after the cocoa butter, the milk, the maltodextrin, the honey and the pueraria powder are all mixed well; 10002 2018 II111I
Claims
the concrete operation of temperature regulation is: first, heating at a low heat to 350C-450C, and stirring while heating at a stirring speed of 50-60 r/min until the mixture turns into a pasty state without granular sensation, becomes smooth and shiny, and can drip in strips; then stopping heating, placing the mixture in an ice water bath, stirring while cooling down at a stirring speed of 50-60 r/min, after cooling down to 20°C-300C, immediately reheating at a low heat, and stirring while heating at a stirring speed of 50-60 r/min until the temperature reaches 350C -450C and the mixture becomes smooth and shiny again and can drip in strips, thus the white chocolate liquid is obtained.
4.A preparation method of the dark chocolate of claim 1, comprising the following steps: (1) chopping up the cocoa mass and the cocoa butter, adding the cocoa mass and the cocoa butter to a pan, and stirring while heating; the heating temperature is 350C-450C, the stirring speed is 50-60 r/min, and the stirring time is 5-10 min; (2) after the cocoa mass and the cocoa butter in step (1) are completely melted, adding the cocoa powder gradually, and stirring while heating; the heating temperature is 350C-45C, the stirring speed is 50-60 r/min, and the stirring time is -10 min; (3) after the cocoa mass, the cocoa butter and the cocoa powder in step (2) are stirred well, adding the honey, the phospholipid, the blueberry anthocyanin, the vitamin C and the lycopene, stirring well again, placing the mixture in a chocolate refining mill, fully grinding until the mixture is ground into a pasty state without granular sensation, and stopping heating; the grinding speed is 50-60 r/min, and the grinding time is 8-12 h; (4) after all the raw material liquid in step (3) is mixed well, regulating the temperature to obtain a dark chocolate liquid; and (5) injecting the dark chocolate liquid obtained in step (4) into a mould, and shaping by natural cooling.
5.The preparation method of the dark chocolate of claim 4, wherein the concrete operation of step (4) includes: regulating the temperature after the cocoa 10002 2006.7
Claims
butter, the cocoa powder, the honey, the phospholipid, the blueberry anthocyanin, the vitamin C and the lycopene are all mixed well; the concrete operation of temperature regulation is: first, heating at a low heat to 35°C-45°C, and stirring while heating at a stirring speed of 50-60 r/min until the mixture turns into a pasty state without granular sensation, becomes smooth and shiny, and can drip in strips; then stopping heating, placing the mixture in ice water, stirring while cooling down at a stirring speed of 50-60 r/min, after cooling down to 20°C-30°C, immediately reheating at a low heat, and stirring while heating at a stirring speed of 50-60 r/min until the temperature reaches 35°C-45°C and the mixture becomes smooth and shiny again and can drip in strips, thus the dark chocolate liquid is obtained.
10002 2006.7
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431323A (en) * | 2022-01-06 | 2022-05-06 | 辽宁大学 | Nanguo pear ball sandwich chocolate and processing method thereof |
| CN115843906A (en) * | 2022-12-29 | 2023-03-28 | 可可琳纳食品海门有限公司 | Special chocolate for modeling and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431323A (en) * | 2022-01-06 | 2022-05-06 | 辽宁大学 | Nanguo pear ball sandwich chocolate and processing method thereof |
| CN115843906A (en) * | 2022-12-29 | 2023-03-28 | 可可琳纳食品海门有限公司 | Special chocolate for modeling and preparation method thereof |
| CN115843906B (en) * | 2022-12-29 | 2024-06-28 | 可可琳纳食品海门有限公司 | Chocolate special for modeling and manufacturing method thereof |
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