CN105994864A - Blood-enriching tea polysaccharide chocolate and preparation method thereof - Google Patents
Blood-enriching tea polysaccharide chocolate and preparation method thereof Download PDFInfo
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- CN105994864A CN105994864A CN201610409887.9A CN201610409887A CN105994864A CN 105994864 A CN105994864 A CN 105994864A CN 201610409887 A CN201610409887 A CN 201610409887A CN 105994864 A CN105994864 A CN 105994864A
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims description 7
- 150000004676 glycans Chemical class 0.000 title abstract description 5
- 229920001282 polysaccharide Polymers 0.000 title abstract description 5
- 239000005017 polysaccharide Substances 0.000 title abstract description 5
- 241001122767 Theaceae Species 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 23
- 244000269722 Thea sinensis Species 0.000 claims abstract description 16
- 239000008280 blood Substances 0.000 claims abstract description 11
- 210000004369 blood Anatomy 0.000 claims abstract description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 7
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 7
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 229960004793 sucrose Drugs 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 4
- 229940067606 lecithin Drugs 0.000 claims abstract description 4
- 235000010445 lecithin Nutrition 0.000 claims abstract description 4
- 239000000787 lecithin Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 7
- 241000208340 Araliaceae Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 230000007423 decrease Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 abstract description 2
- 230000005012 migration Effects 0.000 abstract description 2
- 238000013508 migration Methods 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract 2
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 244000020518 Carthamus tinctorius Species 0.000 abstract 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 238000004945 emulsification Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 206010016275 Fear Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 101710138460 Leaf protein Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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, 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a blood-enriching tea polysaccharide chocolate which is prepared from, by weight, 200-210 parts of cocoa butter, 350-360 parts of cocoa paste, 130-140 parts of milk powder, 430 parts of saccharose powder, 4-5 parts of lecithin, 20-22 parts of hawthorn fruit pulp, 12-13 parts of corn kernels, 7-9 parts of fructus trichosanthis seeds, 2-3 parts of caulis spatholobi, 1-2 parts of safflower carthamus, 3-4 parts of angelica sinensis, 2-3 parts of ginseng leaves, 10-11 parts of tea leaves and 1-2 parts of ferment. The tea leaves are added into the raw materials, and the contained polysaccharide has high-content mannose and the like, can easily interact with a polar group in chocolate paste to form a complex network structure so as to block lipid migration; meanwhile, the tea leaves are treated at high pressure, the polar group of contained tea protein is exposed to interact with the polar group in the chocolate paste, protein is adsorbed to the emulsification interface of paste to block micro movement of lipid molecules, and therefore the good frost-resisting effect is achieved. In addition, the blood-enriching tea polysaccharide chocolate can enrich blood.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of blood enriching tea leaf polyose chocolate and preparation method thereof.
Background technology
Chocolate has hard crisp just melt in the mouth, exquisiteness lubricates and without the greasy feature do not eked out a living, is a kind of confectionery products being loved by the people.But chocolate height is sugared, high oil thus easily frosting emits flower, be the problem having a headache most in chocolate industry, be also the global problem not being fully solved so far.According to statistics, that plays in the many quality problems of chocolate that frostwork causes constitutes about 60% one 85%.The most general employing synthetics additive is suppressed, its effect is not ideal enough, and fears are entertained that, and it exists to health that potential safety hazard makes it apply to be somewhat limited, therefore find nutrition, efficient, natural chocolate frost resistance agent is current problem demanding prompt solution.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of blood enriching tea leaf polyose chocolate and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of blood enriching tea leaf polyose chocolate, is prepared by the raw materials in:
Cocoa butter 200-210, cocoa slurry 350-360, milk powder 130-140, cane sugar powder 430, lecithin 4-5, haw pulp 20-22, niblet 12-13, Semen Fructus Trichosanthis 7-9, Caulis Spatholobi 2-3, Flos Carthami 1-2, Radix Angelicae Sinensis 3-4, Folium Ginseng 2-3, Folium Camelliae sinensis 10-11, ferment 1-2.
The preparation method of described blood enriching tea leaf polyose chocolate, comprises the following steps:
(1) Caulis Spatholobi, Flos Carthami, Radix Angelicae Sinensis, Folium Ginseng add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder；
(2) Semen Trichosanthis shelled, fry pulverizing after perfume (or spice), obtain Semen Trichosanthis powder；By haw pulp, niblet mixing, water proof big fire is taken out after cooking, is pulverized, mix homogeneously with Semen Trichosanthis powder after drying；
(3) being pulled an oar by as many again for Folium Camelliae sinensis water, gained serosity processes 10 minutes under 500MPa；
(4) by milk powder, cane sugar powder temperature be 35 DEG C, rotating speed be 30rpm under conditions of mix 10 minutes, be subsequently adding cocoa butter, cocoa slurry continues mixing 10 minutes；
(5) step (4) gained material is refined under the conditions of 40-50 DEG C, the granularity making material particles should reach 20 microns, then by gained material temperature be 50 DEG C, rotating speed be 80rpm under conditions of refine 10 hours, add step (1), (2), (3) gained material and leftover materials, after mix homogeneously, refine 36 hours, decline the most per minute 10 DEG C at 45 DEG C, is warming up to 33 DEG C when temperature is down to 15 DEG C again, harden at a temperature of 8-10 DEG C after moulding, the mould that shakes again, to obtain final product.
The invention have the advantage that the chocolate of the present invention with the addition of Folium Camelliae sinensis as raw material, polysaccharide contained in Folium Camelliae sinensis is high due to mannose equal size, molecular weight is big, easily interact and form complex network structures with chocolate mass polar groups and hinder the migration of oils and fats, V to VI crystal formation is delayed to develop, and Folium Camelliae sinensis is through HIGH PRESSURE TREATMENT, the polar group of its contained tea leaf protein exposes, interact with chocolate mass polar groups, protein adsorption is on the emulsifying interface of slurry, hinder the small movements of fat molecule, thus there is preferable frost-resistant effect, the heat simultaneously taking account of chocolate is high, with the addition of ferment facilitating digestion and absorption, accelerate metabolic response, reduce fat, in addition, the present invention contains multiple medicinal herb components, there is the effect enriched blood.
Detailed description of the invention
A kind of blood enriching tea leaf polyose chocolate, is made up of the raw material of following weight portion (kilogram):
Cocoa butter 200, cocoa slurry 350, milk powder 130, cane sugar powder 430, lecithin 4, haw pulp 20, niblet 12, Semen Fructus Trichosanthis 7, Caulis Spatholobi 2, Flos Carthami 1, Radix Angelicae Sinensis 3, Folium Ginseng 2, Folium Camelliae sinensis 10, ferment 1.
The preparation method of described blood enriching tea leaf polyose chocolate, comprises the following steps:
(1) Caulis Spatholobi, Flos Carthami, Radix Angelicae Sinensis, Folium Ginseng add the water slow fire boiling 40 minutes of 5 times, and filter cleaner, gained filtrate is spray-dried makes powder；
(2) Semen Trichosanthis shelled, fry pulverizing after perfume (or spice), obtain Semen Trichosanthis powder；By haw pulp, niblet mixing, water proof big fire is taken out after cooking, is pulverized, mix homogeneously with Semen Trichosanthis powder after drying；
(3) being pulled an oar by as many again for Folium Camelliae sinensis water, gained serosity processes 10 minutes under 500MPa；
(4) by milk powder, cane sugar powder temperature be 35 DEG C, rotating speed be 30rpm under conditions of mix 10 minutes, be subsequently adding cocoa butter, cocoa slurry continues mixing 10 minutes；
(5) step (4) gained material is refined under the conditions of 40 DEG C, the granularity making material particles should reach 20 microns, then by gained material temperature be 50 DEG C, rotating speed be 80rpm under conditions of refine 10 hours, add step (1), (2), (3) gained material and leftover materials, after mix homogeneously, refine 36 hours, decline the most per minute 10 DEG C at 45 DEG C, is warming up to 33 DEG C when temperature is down to 15 DEG C again, harden at a temperature of 8 DEG C after moulding, the mould that shakes again, to obtain final product.
Claims (2)
1. a blood enriching tea leaf polyose chocolate, it is characterised in that be prepared by the raw materials in:
Cocoa butter 200-210, cocoa slurry 350-360, milk powder 130-140, cane sugar powder 430, lecithin 4-5, haw pulp 20-22, niblet 12-13, Semen Fructus Trichosanthis 7-9, Caulis Spatholobi 2-3, Flos Carthami 1-2, Radix Angelicae Sinensis 3-4, Folium Ginseng 2-3, Folium Camelliae sinensis 10-11, ferment 1-2.
The preparation method of blood enriching tea leaf polyose chocolate the most according to claim 1, it is characterised in that comprise the following steps:
(1) Caulis Spatholobi, Flos Carthami, Radix Angelicae Sinensis, Folium Ginseng add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder；
(2) Semen Trichosanthis shelled, fry pulverizing after perfume (or spice), obtain Semen Trichosanthis powder；By haw pulp, niblet mixing, water proof big fire is taken out after cooking, is pulverized, mix homogeneously with Semen Trichosanthis powder after drying；
(3) being pulled an oar by as many again for Folium Camelliae sinensis water, gained serosity processes 10 minutes under 500MPa；
(4) by milk powder, cane sugar powder temperature be 35 DEG C, rotating speed be 30rpm under conditions of mix 10 minutes, be subsequently adding cocoa butter, cocoa slurry continues mixing 10 minutes；
(5) step (4) gained material is refined under the conditions of 40-50 DEG C, the granularity making material particles should reach 20 microns, then by gained material temperature be 50 DEG C, rotating speed be 80rpm under conditions of refine 10 hours, add step (1), (2), (3) gained material and leftover materials, after mix homogeneously, refine 36 hours, decline the most per minute 10 DEG C at 45 DEG C, is warming up to 33 DEG C when temperature is down to 15 DEG C again, harden at a temperature of 8-10 DEG C after moulding, the mould that shakes again, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610409887.9A CN105994864A (en) | 2016-06-13 | 2016-06-13 | Blood-enriching tea polysaccharide chocolate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610409887.9A CN105994864A (en) | 2016-06-13 | 2016-06-13 | Blood-enriching tea polysaccharide chocolate and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994864A true CN105994864A (en) | 2016-10-12 |
Family
ID=57090265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610409887.9A Pending CN105994864A (en) | 2016-06-13 | 2016-06-13 | Blood-enriching tea polysaccharide chocolate and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994864A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971905A (en) * | 2010-10-28 | 2011-02-16 | 华南理工大学 | High-quality low-cost chocolate and industrialized production method thereof |
| CN103749869A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Chinese caterpillar fungus blueberry chocolate |
| CN104543270A (en) * | 2015-02-05 | 2015-04-29 | 郭景龙 | Tricholoma matsutake chocolate |
| CN105432905A (en) * | 2015-12-14 | 2016-03-30 | 中国科学院深圳先进技术研究院 | Ginkgo ferment-filled chocolate and preparation method thereof |
-
2016
- 2016-06-13 CN CN201610409887.9A patent/CN105994864A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971905A (en) * | 2010-10-28 | 2011-02-16 | 华南理工大学 | High-quality low-cost chocolate and industrialized production method thereof |
| CN103749869A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Chinese caterpillar fungus blueberry chocolate |
| CN104543270A (en) * | 2015-02-05 | 2015-04-29 | 郭景龙 | Tricholoma matsutake chocolate |
| CN105432905A (en) * | 2015-12-14 | 2016-03-30 | 中国科学院深圳先进技术研究院 | Ginkgo ferment-filled chocolate and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 高荫榆 等: "茶叶抗巧克力霜花机理研究――茶叶多糖", 《食品科学》 * |
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Application publication date: 20161012 |