CN105994865A - Storage-resistant decorative chocolate - Google Patents
Storage-resistant decorative chocolate Download PDFInfo
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- CN105994865A CN105994865A CN201610372004.1A CN201610372004A CN105994865A CN 105994865 A CN105994865 A CN 105994865A CN 201610372004 A CN201610372004 A CN 201610372004A CN 105994865 A CN105994865 A CN 105994865A
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Classifications
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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
- A23G1/48—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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics
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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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
- A23G2220/00—Products with special structure
-
- 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
Abstract
The invention discloses a storage-resistant decorative chocolate. The storage-resistant decorative chocolate is prepared from the following raw materials of cocoa liquor, cocoa butter, nonfat dry milk powder, soybean oligosaccharides, sweet almond oil, table salt, aloe, pomegranate rind, radix aristolochiae, chitosan, ginkgo leaf polysaccharide, lecithin and lysozyme. The storage-resistant decorative chocolate provided by the invention is fine, smooth and crisp, dissolves while being put in mouths, rich in fragrance and different in shapes; effective components are extracted ultrasonically from traditional Chinese medicines, so that the working efficiency is improved by 23%, the extraction rate is increased by 17%, and the traditional Chinese medicines complement with a natural antibacterial nutrient each other; any additives are not added, so that the antibacterial capacity is obviously improved, the storage resistance is improved, and the cost is saved. Heart and cerebral vessels can be protected, and the storage-resistant decorative chocolate has the effects of beautifying the features, protecting skin, enhancing immunity, resisting ageing and resisting tumors; after being crushed, the ginkgo leaf polysaccharide is subjected to enzymolysis under the acid condition, ultrasound is used for accelerating extraction, and the extraction rate is increased by 12%. After being packed, the storage-resistant decorative chocolate is sterilized at superhigh pressure and low temperature, so that not only pathogenic microorganisms can be thoroughly killed, but also nutrient components can be reserved.
Description
Technical field
The invention mainly relates to chocolate processing techniques field, particularly relate to a kind of storage tolerance decoration chocolate.
Background technology
Chocolate gets more and more the attention of consumer and liking, more research is pointed out, chocolate is a kind of health food, in addition to providing energy and nutrition for human body, moreover it is possible to prevention cardiovascular disease, alleviates allergy and rheumatism symptom.Research shows, chocolate rich in polyphenol, flavonol, to anti-cancer, improves memory, prevents dementia, reduces blood pressure, prevents and treats gastric ulcer and all have an unexpected effect.
The kind of the chocolate product on market is a lot, wherein of all kinds for ornamental chocolate product, but the consumption of decoration chocolate is little, the cost producing needs on a small quantity is high, need after batch production to preserve, but existing piping chocolate adds multiple additives for Shelf-life, having a negative impact the health of consumer, a kind of decoration chocolate safe and healthy, natural, long keeping is needed in market badly.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of storage tolerance decoration chocolate.
A kind of storage tolerance decoration chocolate, is made up of the raw material of following weight portion: cocoa liquor 52 ~ 54, cocoa butter 21 ~ 23, defatted milk powder 14 ~ 16, soybean oligo saccharide 13 ~ 15, Semen pruni armeniacae oil 8 ~ 10, Sal 0.7 ~ 0.9, Aloe 0.5 ~ 0.7, Pericarpium Granati 0.4 ~ 0.6, Radix Aristolochiae 0.4 ~ 0.6, chitosan 0.4 ~ 0.6, Ginkgo biloba polysaccharide 0.2 ~ 0.3, lecithin 0.2 ~ 0.3, lysozyme 0.02 ~ 0.03.
nullDescribed Ginkgo biloba polysaccharide，It is that Folium Ginkgo is cleaned，Add the water of Folium Ginkgo weight 2 ~ 3 times amount，Smash，Cross 80 ~ 100 mesh sieves，Add the citric acid solution of 2g/L，Regulation pH is 4.5 ~ 5.5，Add the cellulase of Folium Ginkgo weight 0.11 ~ 0.13%，40~45℃、Ultrasonic 20 ~ 25 minutes of 68 ~ 70kHz，Add the protease of Folium Ginkgo weight 0.12 ~ 0.14%，36~38℃、Ultrasonic 20 ~ 25 minutes of 68 ~ 70kHz，It is placed in 80 ~ 90 DEG C of water-baths 15 ~ 20 minutes，Carry out sterilizing and enzyme denaturing，10000 revs/min are centrifuged 10 minutes，Take supernatant，It is placed in 46 ~ 48 DEG C of vacuum rotatings and is concentrated into the 1/5 of original volume，Being placed in-48 ~-46 DEG C of lyophilizations to water content is 0 ~ 4%，Remove moisture and Folium Ginkgo abnormal flavour，Obtain Ginkgo biloba polysaccharide.
A kind of preparation method of storage tolerance decoration chocolate, its concrete steps include:
(1) cocoa liquor and cocoa butter are heated to 37 ~ 39 DEG C, are stirred continuously to melting completely, add lysozyme, obtain chocolate mass；
(2) Aloe, Pericarpium Granati and Radix Aristolochiae are cleaned, grind, cross 60 ~ 80 mesh sieves, obtain Chinese medicine powder, add the boiled water of Chinese medicine powder weight 3 ~ 4 times amount, ultrasonic 18 ~ 20 minutes of 34 ~ 36kHz, filter, obtain extracting solution and filtering residue, in filtering residue, add the boiled water of filtering residue weight 3 ~ 4 times amount, ultrasonic 12 ~ 14 minutes of 32 ~ 34kHz, filters, and repeats extraction 1 time, obtaining extracting solution and filtering residue, merge all extracting solution, crossing aperture is 0.22 μm supermicro filtration membrane, it is spray-dried, improves work efficiency and extraction ratio, obtain Chinese medicine extract；
(3) adding the acetum that volume fraction is 2% of chitosan weight 50 ~ 60 times amount in chitosan, 80 ~ 90 DEG C of water-baths, 52 ~ 54 revs/min are stirred continuously to melting completely, obtain chitosan solution；
(4) Semen pruni armeniacae oil is heated to 106 ~ 110 DEG C, keep 30 ~ 40 seconds, be cooled to 40 ~ 45 DEG C, add chocolate mass and lecithin, beat 20 ~ 30 minutes for 54 ~ 56 revs/min, add defatted milk powder, chitosan solution and Sal, continue stirring 6 ~ 8 minutes, add Chinese medicine extract and Ginkgo biloba polysaccharide that step (2) obtains, refine 40 ~ 60 minutes, 64 ~ 66 DEG C, refine 30 ~ 40 minutes, obtain storage tolerance decoration chocolate mass；
(5) being injected in mould by storage tolerance decoration chocolate mass, thickness is 3 ~ 4mm, is immediately placed in 16 ~ 18 DEG C, stands 8 ~ 10 minutes, and the demoulding obtains storage tolerance decoration chocolate；
(6) packaging, 27 ~ 29 DEG C, 113 ~ 115MPa ultrahigh-pressure sterilization 20 ~ 25 minutes, obtain finished product.
The mould of described step (5), for one or more in cloud shape, pentalpha, animal shape, clothing shape, spiral type, sector, board type, hedge shape, tree leaf-shaped, bone-shaped, Chinese character shape, numeral shape, letter shape, snowflake shape.
Aloe, Pericarpium Granati and Radix Aristolochiae: can antibacterial parasite killing, anti-inflammatory analgetic, protect cardiovascular and cerebrovascular vessel, beauty and skin care, enhancing immunity, defying age, antioxidation, antitumor.
Chitosan: have antibacterial parasite killing, improves immunity, activating cell, prophylaxis of cancer, blood fat reducing, blood pressure lowering, defying age, and regulation body environment etc. acts on, and can be used for medicine, health care, field of food.
Ginkgo biloba polysaccharide: broad-spectrum antiseptic, enhancing immunity, antioxidation, defying age, antitumor.
The invention have the advantage that a kind of storage tolerance decoration chocolate that the present invention provides, fine and smooth crisp, just melt in the mouth, aromatic flavor, different；Chinese medicine, through high temperature ultrasonic rapid extraction effective ingredient, improves work efficiency 23%, and extraction ratio improves 17%; complement each other with natural antibacterial nutrient, without any additive, hence it is evident that improve antibacterial ability; storage tolerance, cost-effective, Shelf-life; and cardiovascular and cerebrovascular vessel can be protected; beauty and skin care, builds up resistance, defying age; antitumor, meets the nutrition and health care demand of consumer；Ginkgo biloba polysaccharide carries out enzymolysis after pulverizing in acid condition, and utilizes and ultrasonic carry out quickening and mention, and extraction rate is fast, and extraction ratio improves 12%；Carry out hyperpressure low-temperature sterilization after packaging, can thoroughly kill pathogenic microorganism, the nutritional labeling of chocolate can be retained again.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of storage tolerance decoration chocolate, is made up of the raw material of following weight portion: cocoa liquor 52, cocoa butter 21, defatted milk powder 14, soybean oligo saccharide 13, Semen pruni armeniacae oil 8, Sal 0.7, Aloe 0.5, Pericarpium Granati 0.4, Radix Aristolochiae 0.4, chitosan 0.4, Ginkgo biloba polysaccharide 0.2, lecithin 0.2, lysozyme 0.02.
Described Ginkgo biloba polysaccharide, it is that Folium Ginkgo is cleaned, add the water of Folium Ginkgo weight 3 times amount, smash, cross 100 mesh sieves, add the citric acid solution of 2g/L, regulation pH is 4.5, add the cellulase of Folium Ginkgo weight 0.13%, 45 DEG C, ultrasonic 25 minutes of 70kHz, add the protease of Folium Ginkgo weight 0.14%, 38 DEG C, ultrasonic 25 minutes of 70kHz, it is placed in 85 DEG C of water-baths 20 minutes, carry out sterilizing and enzyme denaturing, 10000 revs/min are centrifuged 10 minutes, take supernatant, it is placed in 48 DEG C of vacuum rotatings and is concentrated into the 1/5 of original volume, being placed in-46 DEG C of lyophilizations to water content is 2%, obtain Ginkgo biloba polysaccharide.
A kind of preparation method of storage tolerance decoration chocolate, its concrete steps include:
(1) cocoa liquor and cocoa butter are heated to 38 DEG C, are stirred continuously to melting completely, add lysozyme, obtain chocolate mass；
(2) Aloe, Pericarpium Granati and Radix Aristolochiae are cleaned, grind, cross 80 mesh sieves, obtain Chinese medicine powder, add the boiled water of Chinese medicine powder weight 4 times amount, ultrasonic 20 minutes of 36kHz, filter, obtain extracting solution and filtering residue, in filtering residue, add the boiled water of filtering residue weight 4 times amount, ultrasonic 14 minutes of 34kHz, filters, and repeats extraction 1 time, obtaining extracting solution and filtering residue, merge all extracting solution, crossing aperture is 0.22 μm supermicro filtration membrane, it is spray-dried, improves work efficiency and extraction ratio, obtain Chinese medicine extract；
(3) adding the acetum that volume fraction is 2% of chitosan weight 50 times amount in chitosan, 85 DEG C of water-baths, 54 revs/min are stirred continuously to melting completely, obtain chitosan solution；
(4) Semen pruni armeniacae oil is heated to 110 DEG C, keep 40 seconds, be cooled to 40 ~ 45 DEG C, add chocolate mass and lecithin, beat 25 minutes for 56 revs/min, add defatted milk powder, chitosan solution and Sal, continue stirring 8 minutes, add Chinese medicine extract and Ginkgo biloba polysaccharide that step (2) obtains, refine 50 minutes, 66 DEG C, refine 35 minutes, obtain storage tolerance decoration chocolate mass；
(5) being injected in cloud shape mould by storage tolerance decoration chocolate mass, thickness is 3mm, is immediately placed in 18 DEG C, stands 10 minutes, and the demoulding obtains storage tolerance decoration chocolate；
(6) packaging, 27 DEG C, 115MPa ultrahigh-pressure sterilization 25 minutes, obtain finished product.
Embodiment 2
A kind of storage tolerance decoration chocolate, is made up of the raw material of following weight portion: cocoa liquor 53, cocoa butter 22, defatted milk powder 15, soybean oligo saccharide 14, Semen pruni armeniacae oil 9, Sal 0.8, Aloe 0.6, Pericarpium Granati 0.5, Radix Aristolochiae 0.5, chitosan 0.5, Ginkgo biloba polysaccharide 0.2, lecithin 0.2, lysozyme 0.02.
Using mould is animal shape mould, and preparation method, with embodiment 1.
Embodiment 3
A kind of storage tolerance decoration chocolate, is made up of the raw material of following weight portion: cocoa liquor 54, cocoa butter 23, defatted milk powder 16, soybean oligo saccharide 15, Semen pruni armeniacae oil 10, Sal 0.9, Aloe 0.5, Pericarpium Granati 0.4, Radix Aristolochiae 0.4, chitosan 0.4, Ginkgo biloba polysaccharide 0.2, lecithin 0.2, lysozyme 0.02.
Using mould is clothing shape moulds, and preparation method, with embodiment 1.
Comparative example
General decor chocolate prepared by existing method.
Embodiment and the index evaluation of comparative example chocolate:
Example and comparative example chocolate are appropriate respectively, and carry out the detection of each index, and the index evaluation of embodiment and comparative example chocolate is shown in Table 1.
Table 1: embodiment and the index evaluation of comparative example chocolate
| Project | Embodiment | Comparative example |
| Mouthfeel | Crisp, fine and smooth, just melt in the mouth | Crisp |
| Take out after 4 DEG C of preservations | Not anti-frost | Anti-frost |
| 20 DEG C of preservations | 40 days | 15 days |
| 30 DEG C of preservations | 20 days | 6 days |
| 34 DEG C of preservations | Do not melt | Melt |
The result of table 1 shows, the storage tolerance decoration chocolate that the present invention provides, and crispy in taste is fine and smooth, just melt in the mouth, and uniformly, not anti-frost, the Storage at a temperature of four kinds is significantly better than that comparative example.
Embodiment and effect of comparative example chocolate enhancing immunity:
Randomly choose cleaning grade Kunming mouse 150, male and female half and half, it is divided into 3 groups, often group male and female are 50, 3 groups are respectively embodiment group, comparative example group and matched group, all mices are in addition to ad lib and drinking-water, the chocolate 2g/kg (by the weighing machine of mice) of every mice this group of gavage every day of embodiment group and comparative example group, the normal saline of every mice gavage every day equivalent of matched group, gavage 30 days continuously, survey the thymus organ index of mice, spleen organ index, clean up index and serum IL-2, effect of embodiment and comparative example chocolate enhancing immunity is shown in Table 2.
Table 2: embodiment and effect of comparative example chocolate enhancing immunity
| Project | Embodiment | Comparative example | Matched group |
| Thymus organ index/(mg/g) | 4.92 | 4.33 | 3.56 |
| Spleen organ index/(mg/g) | 7.93 | 7.75 | 7.62 |
| Clean up index | 7.14 | 6.06 | 6.03 |
| Serum IL-2/(ng/ml) | 16.05 | 14.33 | 13.35 |
As can be seen from Table 2, the storage tolerance decoration chocolate that the present invention provides, tested rear mice thymus organ index, spleen organ index, clean up index and serum IL-2 relatively comparative example group and matched group are all significantly improved, after illustrating that mice eats the storage tolerance decoration chocolate that the present invention provides, immunity is significantly improved, and has the effect of enhancing immunity.
Claims (4)
1. a storage tolerance decoration chocolate, it is characterized in that, be made up of the raw material of following weight portion: cocoa liquor 52 ~ 54, cocoa butter 21 ~ 23, defatted milk powder 14 ~ 16, soybean oligo saccharide 13 ~ 15, Semen pruni armeniacae oil 8 ~ 10, Sal 0.7 ~ 0.9, Aloe 0.5 ~ 0.7, Pericarpium Granati 0.4 ~ 0.6, Radix Aristolochiae 0.4 ~ 0.6, chitosan 0.4 ~ 0.6, Ginkgo biloba polysaccharide 0.2 ~ 0.3, lecithin 0.2 ~ 0.3, lysozyme 0.02 ~ 0.03.
nullStorage tolerance decoration chocolate the most according to claim 1，It is characterized in that，Described Ginkgo biloba polysaccharide，It is that Folium Ginkgo is cleaned，Add the water of Folium Ginkgo weight 2 ~ 3 times amount，Smash，Cross 80 ~ 100 mesh sieves，Add the citric acid solution of 2g/L，Regulation pH is 4.5 ~ 5.5，Add the cellulase of Folium Ginkgo weight 0.11 ~ 0.13%，40~45℃、Ultrasonic 20 ~ 25 minutes of 68 ~ 70kHz，Add the protease of Folium Ginkgo weight 0.12 ~ 0.14%，36~38℃、Ultrasonic 20 ~ 25 minutes of 68 ~ 70kHz，It is placed in 80 ~ 90 DEG C of water-baths 15 ~ 20 minutes，10000 revs/min are centrifuged 10 minutes，Take supernatant，It is placed in 46 ~ 48 DEG C of vacuum rotatings and is concentrated into the 1/5 of original volume，Being placed in-48 ~-46 DEG C of lyophilizations to water content is 0 ~ 4%，Obtain Ginkgo biloba polysaccharide.
The preparation method of storage tolerance decoration chocolate the most according to claim 1, it is characterised in that specifically include following steps:
(1) cocoa liquor and cocoa butter are heated to 37 ~ 39 DEG C, are stirred continuously to melting completely, add lysozyme, obtain chocolate mass；
(2) Aloe, Pericarpium Granati and Radix Aristolochiae are cleaned, grind, cross 60 ~ 80 mesh sieves, obtain Chinese medicine powder, add the boiled water of Chinese medicine powder weight 3 ~ 4 times amount, ultrasonic 18 ~ 20 minutes of 34 ~ 36kHz, filter, obtain extracting solution and filtering residue, in filtering residue, add the boiled water of filtering residue weight 3 ~ 4 times amount, ultrasonic 12 ~ 14 minutes of 32 ~ 34kHz, filters, and repeats extraction 1 time, obtaining extracting solution and filtering residue, merge all extracting solution, crossing aperture is 0.22 μm supermicro filtration membrane, it is spray-dried, obtains Chinese medicine extract；
(3) adding the acetum that volume fraction is 2% of chitosan weight 50 ~ 60 times amount in chitosan, 80 ~ 90 DEG C of water-baths, 52 ~ 54 revs/min are stirred continuously to melting completely, obtain chitosan solution；
(4) Semen pruni armeniacae oil is heated to 106 ~ 110 DEG C, keep 30 ~ 40 seconds, be cooled to 40 ~ 45 DEG C, add chocolate mass and lecithin, beat 20 ~ 30 minutes for 54 ~ 56 revs/min, add defatted milk powder, chitosan solution and Sal, continue stirring 6 ~ 8 minutes, add Chinese medicine extract and Ginkgo biloba polysaccharide that step (2) obtains, refine 40 ~ 60 minutes, 57 ~ 59 DEG C, refine 30 ~ 40 minutes, obtain storage tolerance decoration chocolate mass；
(5) being injected in mould by storage tolerance decoration chocolate mass, thickness is 3 ~ 4mm, is immediately placed in 16 ~ 18 DEG C, stands 8 ~ 10 minutes, and the demoulding obtains storage tolerance decoration chocolate；
(6) packaging, 27 ~ 29 DEG C, 113 ~ 115MPa ultrahigh-pressure sterilization 20 ~ 25 minutes, obtain finished product.
The preparation method of storage tolerance decoration chocolate the most according to claim 4, it is characterized in that, the mould of described step (5), for one or more in cloud shape, pentalpha, animal shape, clothing shape, spiral type, sector, board type, hedge shape, tree leaf-shaped, bone-shaped, Chinese character shape, numeral shape, letter shape, snowflake shape.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110269120A (en) * | 2019-07-12 | 2019-09-24 | 福建农林大学 | A kind of mushroom carpophore polyphenol chocolate and its processing method |
| CN112899071A (en) * | 2021-01-29 | 2021-06-04 | 宁波泰一健康产业有限公司 | Method for preparing five-kernel orally-dissolved freeze-dried block through supercritical extraction |
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| CN110269120A (en) * | 2019-07-12 | 2019-09-24 | 福建农林大学 | A kind of mushroom carpophore polyphenol chocolate and its processing method |
| CN112899071A (en) * | 2021-01-29 | 2021-06-04 | 宁波泰一健康产业有限公司 | Method for preparing five-kernel orally-dissolved freeze-dried block through supercritical extraction |
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