CN106615505A - Chinese materia medica chocolate and processing method thereof - Google Patents
Chinese materia medica chocolate and processing method thereof Download PDFInfo
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- CN106615505A CN106615505A CN201611160428.8A CN201611160428A CN106615505A CN 106615505 A CN106615505 A CN 106615505A CN 201611160428 A CN201611160428 A CN 201611160428A CN 106615505 A CN106615505 A CN 106615505A
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 79
- 238000003672 processing method Methods 0.000 title claims description 17
- 239000002398 materia medica Substances 0.000 title abstract 6
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 98
- 239000000463 material Substances 0.000 claims abstract description 86
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 20
- 235000013365 dairy product Nutrition 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 239000003814 drug Substances 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 9
- 238000000227 grinding Methods 0.000 claims description 33
- 244000241838 Lycium barbarum Species 0.000 claims description 27
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 27
- 240000001008 Dimocarpus longan Species 0.000 claims description 23
- 235000000235 Euphoria longan Nutrition 0.000 claims description 23
- 150000001875 compounds Chemical class 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 23
- 238000000465 moulding Methods 0.000 claims description 22
- 238000002425 crystallisation Methods 0.000 claims description 21
- 230000008025 crystallization Effects 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 238000005057 refrigeration Methods 0.000 claims description 11
- 239000005720 sucrose Substances 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 6
- 241000825107 Hierochloe Species 0.000 claims 1
- 235000015466 Hierochloe odorata Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract 2
- 230000000378 dietary effect Effects 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 229960004793 sucrose Drugs 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 14
- 230000000694 effects Effects 0.000 description 12
- 235000019658 bitter taste Nutrition 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 7
- RKUNBYITZUJHSG-UHFFFAOYSA-N Hyosciamin-hydrochlorid Natural products CN1C(C2)CCC1CC2OC(=O)C(CO)C1=CC=CC=C1 RKUNBYITZUJHSG-UHFFFAOYSA-N 0.000 description 6
- 230000007812 deficiency Effects 0.000 description 6
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- 229930003347 Atropine Natural products 0.000 description 4
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- 235000015468 Lycium chinense Nutrition 0.000 description 4
- 229960000396 atropine Drugs 0.000 description 4
- RKUNBYITZUJHSG-SPUOUPEWSA-N atropine Chemical compound O([C@H]1C[C@H]2CC[C@@H](C1)N2C)C(=O)C(CO)C1=CC=CC=C1 RKUNBYITZUJHSG-SPUOUPEWSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
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- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 4
- 229960004949 glycyrrhizic acid Drugs 0.000 description 4
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 4
- 235000019410 glycyrrhizin Nutrition 0.000 description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 4
- 235000008216 herbs Nutrition 0.000 description 4
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- 239000000203 mixture Substances 0.000 description 4
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- 241000202807 Glycyrrhiza Species 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
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- 208000024891 symptom Diseases 0.000 description 3
- RKUNBYITZUJHSG-FXUDXRNXSA-N (S)-atropine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@H]3CC[C@@H](C2)N3C)=CC=CC=C1 RKUNBYITZUJHSG-FXUDXRNXSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- KSDSYIXRWHRPMN-UHFFFAOYSA-N 4'-O-beta-D-Galactopyranoside-6''-p-Coumaroylprunin-4',5,7-Trihydroxyflavanone Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(C2OC3=CC(O)=CC(O)=C3C(=O)C2)C=C1 KSDSYIXRWHRPMN-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 239000004378 Glycyrrhizin Substances 0.000 description 2
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- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 2
- DEMKZLAVQYISIA-ONJCETCRSA-N Liquiritin Natural products O([C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)c1ccc([C@@H]2Oc3c(C(=O)C2)ccc(O)c3)cc1 DEMKZLAVQYISIA-ONJCETCRSA-N 0.000 description 2
- DEMKZLAVQYISIA-UHFFFAOYSA-N Liquirtin Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(C2OC3=CC(O)=CC=C3C(=O)C2)C=C1 DEMKZLAVQYISIA-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- 208000025865 Ulcer Diseases 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 206010000269 abscess Diseases 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000003266 anti-allergic effect Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 2
- 229960003237 betaine Drugs 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 2
- 229960001231 choline Drugs 0.000 description 2
- 206010016256 fatigue Diseases 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 239000001685 glycyrrhizic acid Substances 0.000 description 2
- 229960003210 hyoscyamine Drugs 0.000 description 2
- 229930005342 hyoscyamine Natural products 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- DEMKZLAVQYISIA-ZRWXNEIDSA-N liquiritin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C([C@H]2OC3=CC(O)=CC=C3C(=O)C2)C=C1 DEMKZLAVQYISIA-ZRWXNEIDSA-N 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 235000012680 lutein Nutrition 0.000 description 2
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 2
- 229960005375 lutein Drugs 0.000 description 2
- 239000001656 lutein Substances 0.000 description 2
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- GSZUGBAEBARHAW-UHFFFAOYSA-N sophoraflavone B Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(C=2OC3=CC(O)=CC=C3C(=O)C=2)C=C1 GSZUGBAEBARHAW-UHFFFAOYSA-N 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 2
- 230000004614 tumor growth Effects 0.000 description 2
- 231100000397 ulcer Toxicity 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 2
- 241000370738 Chlorion Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- -1 carrotene Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 229960004559 theobromine Drugs 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
- A23G1/48—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
- A23G1/46—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
- 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 relates to Chinese materia medica chocolate. The materia medica chocolate is characterized by comprising the following components in parts by weight: 70-80 parts of cocoa materials, 5-10 parts of dairy products, 5-25 parts of traditional Chinese medicine food materials and 0-5 parts of cane sugar. According to the Chinese materia medica chocolate disclosed by the invention, original mouth feel of chocolate is maintained, and medicinal and edible traditional Chinese medicine food materials are added, so that the chocolate has higher nutrient value and higher dietary value. The production method of the Chinese materia medica chocolate disclosed by the invention is scientific and reasonable in technology, and the processed Chinese materia medica chocolate has extremely high nutrient value and extremely high dietary value.
Description
Technical field
The invention belongs to field of food, particularly a kind of herbal chocolate and its processing method.
Background technology
Raw material is mainly cocoa material (cocoa liquor) in the production technology of alcohol chocolate, and cocoa liquor includes cocoa butter and can
Can powder.Some of chocolate composition has positive role to health, for example：Theobromine has excited effect, therefore edible
Chocolate can refresh oneself, excitement；Polyphenols has stronger non-oxidizability, after being absorbed by the body rapidly, not only can prevent
Only fat oxidation or accumulation, moreover it is possible to quickly form a kind of strong LDL polyphenoils, and suppress hematoblastic activity, from
And, prevent cardiopathic generation；Additionally, flavonoids has hypotensive effect；Caffeine has the effect of appetite-suppressing, can be with
Promote human metabolism；Cellulose has promotion intestines peristalsis, aid digestion function；Isoflavones has suppression enteron aisle chlorion point
The effect secreted, can alleviate symptom of diarrhea etc..Integration of drinking and medicinal herbs class material has many improvement and regulation to health
Effect, but due to most of material bitter, allow people to be difficult to receive, therefore, some integration of drinking and medicinal herbs classes are suitably added in chocolate
Material, can both improve bitter taste, and the effect of functional component can be played again.
Radix Glycyrrhizae contains the chemical composition of Various Complex, wherein mainly containing glycyrrhizic acid and liquiritin.Up to the present from sweet
Tens of kinds of compounds are isolated in grass, and these compositions and content would generally be with the species of Radix Glycyrrhizae, planting area, collecting times
It is different and different etc. factor.Substantial amounts of research shows that glycyrrhizin and Flavonoid substances are most important physiologically actives in Radix Glycyrrhizae
Material, with the treatment deficiency of vital energy, palpitaition, intermittent pulse and deficiency of spleen-QI and stomach-QI, lassitude hypodynamia, ulcer sores, abscess of throat effect, together
When also have anti-inflammatory, antiallergy and blocking Induced by Carcinogen tumour growth effect.
Matrimony vine contains glycine betaine (betane), atropine (atropine) and hyoscyamine (gyoscyamine).LBP-X
It is a kind of water-soluble polysaccharide, is topmost active component, acts on immunity, anti-aging, antitumor, radioresistance etc. is adjusted.
Wolfberry pigment (including materials such as carrotene, lutein), can adjust immune function of human body, and prevention of arterial is atherosis and suppression
Tumour processed etc. is acted on.Carrotene is the main active of wolfberry pigment, is the weight of vitamin A synthesis with antioxidation
Want precursor substance.
The several mineral materials such as longan carbohydrate containing, protein, organic acid and iron, calcium, phosphorus, potassium, additionally, also containing
Several amino acids, saponin, tannin, fast cry of certain animals and choline etc., nutriment enriches, and this is the base that longan has powerful nourishing ability
Plinth.Therefore, longan has bushing spleen, replenishing qi and blood, strengthening the spleen and stomach and foster muscle etc. to act on, to worry impairing spleen, giddy, insomnia, palpitaition, disease
Afterwards or puerperal asthenia and the symptom such as lose blood improve significantly, furthermore it is also possible to beautifying face and moistering lotion, promote longevity.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art, there is provided a kind of herbal chocolate, add integration of drinking and medicinal herbs
Chinese medicine food materials, have higher nutritive value under conditions of the original mouthfeel of chocolate is kept.
The present invention also aims to provide a kind of processing method of herbal chocolate.
The present invention solves its technical problem and is achieved through the following technical solutions：
A kind of herbal chocolate, it is characterised in that：It includes the component of following ratio of weight and number：
Described Chinese medicine food materials are Radix Glycyrrhizae, matrimony vine or longan.
A kind of processing method of chocolate herbal as described in the appended claim 1, it is characterised in that：Comprise the steps：
1) batch mixing：Cocoa material is mixed in proportion with dairy products, mixed material is formed；
2) refine：Mixed material is refined using five roller refiners, granularity 10-25 μm after fine grinding, form fine grinding raw material；
3) refine：Fine grinding raw material is refined at temperature 55-85 DEG C, time 24-72h forms refinery feedstock；
4) temperature adjustment：Refinery feedstock gradually temperature adjustment：First stage：40 DEG C → 29 DEG C generation nucleus；Second stage：29℃→27
DEG C crystallization increase；Phase III：27 DEG C → 29 DEG C unstable crystallizations are melted again, form crystallized stock；
5) Chinese medicine food materials are added：Chinese medicine food materials are proportionally added into be well mixed in middle crystallized stock, compound is formed；
6) moulding：Compound is carried out into moulding, 27 DEG C of holding 5min；
7) mould is shaken：Mould is shaken under the conditions of frequency 1000/min, amplitude 5mm；
8) harden：8～10 DEG C of refrigeration interior is placed in, 3-5min, material temperature is down to 20-22 DEG C；20-22min or so, material temperature
11-13 DEG C is down to, at 11-13 DEG C 20-22min is kept, in 8-10 DEG C of cooling interior standing hardening；
9) demoulding：Herbal chocolate finished product is formed after the demoulding.
In step 1) in be proportionally added into sucrose.
Described Chinese medicine food materials are Radix Glycyrrhizae, matrimony vine or longan.
The advantages of the present invention are：
1st, herbal chocolate of the invention, keeps the original mouthfeel of chocolate, by the Chinese medicine food materials for adding integration of drinking and medicinal herbs, makes
Chocolate has higher nutritive value and edibility.
2nd, herbal chocolate of the invention, Chinese medicine food materials adopt Radix Glycyrrhizae, and it contains the chemical composition of Various Complex, wherein leading
Contain glycyrrhizic acid and liquiritin, wherein glycyrrhizin and Flavonoid substances are most important physiological activators in Radix Glycyrrhizae, are had
The treatment deficiency of vital energy, palpitaition, intermittent pulse and deficiency of spleen-QI and stomach-QI, lassitude hypodynamia, ulcer sores, the effect of abscess of throat, while also having
Anti-inflammatory, the effect of antiallergy and blocking Induced by Carcinogen tumour growth；Simultaneously Radix Glycyrrhizae has sweet taste, and bitter taste is weak, itself and chocolate
Collocation has the advantages that sweet taste is moderate.
3rd, herbal chocolate of the invention, Chinese medicine food materials adopt Radix Glycyrrhizae, matrimony vine to contain glycine betaine (betane), atropine
(atropine) and hyoscyamine (gyoscyamine), LBP-X is a kind of water-soluble polysaccharide, be topmost activity into
Point, act on immunity, anti-aging, antitumor, radioresistance etc. is adjusted；Wolfberry pigment is (including things such as carrotene, lutein
Matter), immune function of human body can be adjusted, prevention of arterial is atherosis and suppresses the effect such as tumour；Carrotene is wolfberry pigment
Main active, is the important precursor of vitamin A synthesis with antioxidation, while matrimony vine has certain sweet taste,
Bitter taste is weak, and it has the advantages that sweet taste is moderate with chocolate collocation.
4th, herbal chocolate of the invention, Chinese medicine food materials adopt longan, longan carbohydrate containing, protein, organic acid
And the several mineral materials such as iron, calcium, phosphorus, potassium, additionally, also containing several amino acids, saponin, tannin, fast cry of certain animals and choline etc., nutrition
Material abundance, this is the basis that longan has powerful nourishing ability.Therefore, longan has bushing spleen, replenishing qi and blood, strengthening the spleen and stomach and foster flesh
Meat etc. is acted on, to worry impairing spleen, giddy, insomnia, palpitaition, after being ill or puerperal asthenia and the symptom such as lose blood improve significantly,
Furthermore it is also possible to beautifying face and moistering lotion, promote longevity；Simultaneously longan taste is sweet, and without bitter taste, it has sweet taste moderate with chocolate collocation
Advantage.
5th, herbal chocolate production method of the invention, craft science is reasonable, the herbal chocolate of processing, with high
Nutritive value and edibility.
Description of the drawings
Fig. 1 is the flow chart of herbal chocolate production method in embodiments of the invention 1.
Specific embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not limit
Qualitatively, it is impossible to which protection scope of the present invention is limited with this.
Embodiment 1：
A kind of herbal chocolate, it includes the component of following ratio of weight and number：
Cocoa material： 70Kg；
Dairy products： 5Kg；
Radix Glycyrrhizae： 25Kg.
The production method of above-mentioned herbal chocolate is：
Above-mentioned herbal chocolate processing method, it is characterised in that：Comprise the steps：
1) batch mixing：70Kg cocoas material is mixed with 5Kg dairy products, mixed material is formed；
2) refine：Mixed material is refined using five roller refiners, granularity 10-25 μm after fine grinding, form fine grinding raw material；
3) refine：Fine grinding raw material is refined at temperature 55-85 DEG C, time 24-72h forms refinery feedstock；
4) temperature adjustment：Refinery feedstock gradually temperature adjustment：First stage：40 DEG C → 29 DEG C generation nucleus；Second stage：29℃→27
DEG C crystallization increase；Phase III：27 DEG C → 29 DEG C unstable crystallizations are melted again, form crystallized stock；
5) Radix Glycyrrhizae is added：It is well mixed in crystallized stock during 25Kg Radix Glycyrrhizaes are added, forms compound；
6) moulding：Compound is carried out into moulding, 27 DEG C of holding 5min；
7) mould is shaken：Mould is shaken under the conditions of frequency 1000/min, amplitude 5mm；
8) harden：8～10 DEG C of refrigeration interior is placed in, about 5min, material temperature is down to 21 DEG C；21min or so, material temperature drop 12
DEG C, 21min is kept at 12 DEG C, in 8-10 DEG C of cooling interior standing hardening.
9) demoulding：High Radix Glycyrrhizae content chocolate finished product is formed after the demoulding.
The high Radix Glycyrrhizae content book on Chinese herbal medicine chocolate of the present embodiment, the addition of its Chinese medicine food materials Radix Glycyrrhizae is big, and effect is optimal, rear taste
Partially pained, the crowd for being suitable to deficiency of spleen-QI and stomach-QI eats.
Embodiment 2：
A kind of herbal chocolate, it includes the component of following ratio of weight and number：
Above-mentioned herbal chocolate processing method, it is characterised in that：Comprise the steps：
1) batch mixing：80Kg cocoa material, 10Kg dairy products, 5Kg sucrose are mixed, mixed material is formed；
2) refine：Mixed material is refined using five roller refiners, granularity 10-25 μm after fine grinding, form fine grinding raw material；
3) refine：Fine grinding raw material is refined at temperature 55-85 DEG C, time 24-72h forms refinery feedstock；
4) temperature adjustment：Refinery feedstock gradually temperature adjustment：First stage：40 DEG C → 29 DEG C generation nucleus；Second stage：29℃→27
DEG C crystallization increase；Phase III：27 DEG C → 29 DEG C unstable crystallizations are melted again, form crystallized stock；
5) Radix Glycyrrhizae is added：It is well mixed in crystallized stock during 5Kg Radix Glycyrrhizaes are added, forms compound；
6) moulding：Compound is carried out into moulding, 27 DEG C of holding 5min；
7) mould is shaken：Mould is shaken under the conditions of frequency 1000/min, amplitude 5mm；
8) harden：8～10 DEG C of refrigeration interior is placed in, about 5min, material temperature is down to 21 DEG C；21min or so, material temperature drop 12
DEG C, 21min is kept at 12 DEG C, in 8-10 DEG C of cooling interior standing hardening.
9) demoulding：Radix Glycyrrhizae content chocolate finished product in being formed after the demoulding.
The middle Radix Glycyrrhizae content chocolate of the present embodiment, Radix Glycyrrhizae addition is moderate, and sugariness is moderate and rear taste does not produce bitterness
Taste, mouthfeel is smooth, and original taste retains optimal, is suitable to the sweet crowd of happiness and eats.
Embodiment 3：
A kind of herbal chocolate, it includes the component of following ratio of weight and number：
Cocoa material： 85Kg；
Dairy products： 10Kg；
Radix Glycyrrhizae： 5Kg.
Above-mentioned herbal chocolate processing method, it is characterised in that：Comprise the steps：
1) batch mixing：85Kg cocoa material, 10Kg dairy products are mixed, mixed material is formed；
2) refine：Mixed material is refined using five roller refiners, granularity 10-25 μm after fine grinding, form fine grinding raw material；
3) refine：Fine grinding raw material is refined at temperature 55-85 DEG C, time 24-72h forms refinery feedstock；
4) temperature adjustment：Refinery feedstock gradually temperature adjustment：First stage：40 DEG C → 29 DEG C generation nucleus；Second stage：29℃→27
DEG C crystallization increase；Phase III：27 DEG C → 29 DEG C unstable crystallizations are melted again, form crystallized stock；
5) Radix Glycyrrhizae is added：It is well mixed in crystallized stock during 5Kg Radix Glycyrrhizaes are added, forms compound；
6) moulding：Compound is carried out into moulding, 27 DEG C of holding 5min；
7) mould is shaken：Mould is shaken under the conditions of frequency 1000/min, amplitude 5mm；
8) harden：8～10 DEG C of refrigeration interior is placed in, about 5min, material temperature is down to 21 DEG C；21min or so, material temperature drop 12
DEG C, 21min is kept at 12 DEG C, in 8-10 DEG C of cooling interior standing hardening.
9) demoulding：Radix Glycyrrhizae chocolate finished product is formed after the demoulding.
The middle Radix Glycyrrhizae content chocolate of the present embodiment, mouthfeel silk is slided, and Radix Glycyrrhizae addition is moderate, and without sucrose, taste is partially bitter, is adapted to
The crowd for not liking sweet food eats.
Embodiment 4：
A kind of herbal chocolate, it includes the component of following ratio of weight and number：
The production method of above-mentioned herbal chocolate is：
Above-mentioned herbal chocolate processing method, it is characterised in that：Comprise the steps：
1) batch mixing：70Kg cocoa material, 5Kg dairy products, sucrose 5Kg are mixed, mixed material is formed；
2) refine：Mixed material is refined using five roller refiners, granularity 10-25 μm after fine grinding, form fine grinding raw material；
3) refine：Fine grinding raw material is refined at temperature 55-85 DEG C, time 24-72h forms refinery feedstock；
4) temperature adjustment：Refinery feedstock gradually temperature adjustment：First stage：40 DEG C → 29 DEG C generation nucleus；Second stage：29℃→27
DEG C crystallization increase；Phase III：27 DEG C → 29 DEG C unstable crystallizations are melted again, form crystallized stock；
5) Radix Glycyrrhizae is added：It is well mixed in crystallized stock during 20Kg matrimony vines are added, forms compound；
6) moulding：Compound is carried out into moulding, 27 DEG C of holding 5min；
7) mould is shaken：Mould is shaken under the conditions of frequency 1000/min, amplitude 5mm；
8) harden：8～10 DEG C of refrigeration interior is placed in, about 5min, material temperature is down to 21 DEG C；21min or so, material temperature drop 12
DEG C, 21min is kept at 12 DEG C, in 8-10 DEG C of cooling interior standing hardening.
9) demoulding：High matrimony vine content chocolate finished product is formed after the demoulding.
The high matrimony vine content book on Chinese herbal medicine chocolate of the present embodiment, matrimony vine addition is maximum, and sweetness and bitterness degree is moderate, and rear taste is partially sweet, mouth
Sense is smooth.
Embodiment 5：
A kind of herbal chocolate, it includes the component of following ratio of weight and number：
Above-mentioned herbal chocolate processing method, it is characterised in that：Comprise the steps：
1) batch mixing：80Kg cocoa material, 10Kg dairy products, 5Kg sucrose are mixed, mixed material is formed；
2) refine：Mixed material is refined using five roller refiners, granularity 10-25 μm after fine grinding, form fine grinding raw material；
3) refine：Fine grinding raw material is refined at temperature 55-85 DEG C, time 24-72h forms refinery feedstock；
4) temperature adjustment：Refinery feedstock gradually temperature adjustment：First stage：40 DEG C → 29 DEG C generation nucleus；Second stage：29℃→27
DEG C crystallization increase；Phase III：27 DEG C → 29 DEG C unstable crystallizations are melted again, form crystallized stock；
5) Radix Glycyrrhizae is added：It is well mixed in crystallized stock during 5Kg matrimony vines are added, forms compound；
6) moulding：Compound is carried out into moulding, 27 DEG C of holding 5min；
7) mould is shaken：Mould is shaken under the conditions of frequency 1000/min, amplitude 5mm；
8) harden：8～10 DEG C of refrigeration interior is placed in, about 5min, material temperature is down to 21 DEG C；21min or so, material temperature drop 12
DEG C, 21min is kept at 12 DEG C, in 8-10 DEG C of cooling interior standing hardening.
9) demoulding：Matrimony vine content chocolate finished product in being formed after the demoulding.
The middle matrimony vine content chocolate of the present embodiment, matrimony vine addition is moderate, and matrimony vine addition is moderate, and taste is partially bitter, mouthfeel
Silk is sliding, and the original taste of chocolate retains optimal.
Embodiment 6：
A kind of herbal chocolate, it includes the component of following ratio of weight and number：
Cocoa material： 85Kg；
Dairy products： 10Kg；
Matrimony vine： 5Kg.
Above-mentioned herbal chocolate processing method, it is characterised in that：Comprise the steps：
1) batch mixing：85Kg cocoa material, 10Kg dairy products are mixed, mixed material is formed；
2) refine：Mixed material is refined using five roller refiners, granularity 10-25 μm after fine grinding, form fine grinding raw material；
3) refine：Fine grinding raw material is refined at temperature 55-85 DEG C, time 24-72h forms refinery feedstock；
4) temperature adjustment：Refinery feedstock gradually temperature adjustment：First stage：40 DEG C → 29 DEG C generation nucleus；Second stage：29℃→27
DEG C crystallization increase；Phase III：27 DEG C → 29 DEG C unstable crystallizations are melted again, form crystallized stock；
5) Radix Glycyrrhizae is added：It is well mixed in crystallized stock during 5Kg matrimony vines are added, forms compound；
6) moulding：Compound is carried out into moulding, 27 DEG C of holding 5min；
7) mould is shaken：Mould is shaken under the conditions of frequency 1000/min, amplitude 5mm；
8) harden：8～10 DEG C of refrigeration interior is placed in, about 5min, material temperature is down to 21 DEG C；21min or so, material temperature drop 12
DEG C, 21min is kept at 12 DEG C, in 8-10 DEG C of cooling interior standing hardening.
9) demoulding：Matrimony vine content chocolate finished product in being formed after the demoulding.
The middle matrimony vine content chocolate of the present embodiment, mouthfeel silk is slided, and Radix Glycyrrhizae addition is moderate, and bitter, rear taste is partially sweet, mouthfeel
It is smooth.
Embodiment 7：
A kind of herbal chocolate, it includes the component of following ratio of weight and number：
Cocoa material： 70Kg；
Dairy products： 5Kg；
Longan： 20Kg.
The production method of above-mentioned herbal chocolate is：
Above-mentioned herbal chocolate processing method, it is characterised in that：Comprise the steps：
1) batch mixing：70Kg cocoa material, 5Kg dairy products, sucrose 5Kg are mixed, mixed material is formed；
2) refine：Mixed material is refined using five roller refiners, granularity 10-25 μm after fine grinding, form fine grinding raw material；
3) refine：Fine grinding raw material is refined at temperature 55-85 DEG C, time 24-72h forms refinery feedstock；
4) temperature adjustment：Refinery feedstock gradually temperature adjustment：First stage：40 DEG C → 29 DEG C generation nucleus；Second stage：29℃→27
DEG C crystallization increase；Phase III：27 DEG C → 29 DEG C unstable crystallizations are melted again, form crystallized stock；
5) Radix Glycyrrhizae is added：It is well mixed in crystallized stock during 20Kg longan is added, forms compound；
6) moulding：Compound is carried out into moulding, 27 DEG C of holding 5min；
7) mould is shaken：Mould is shaken under the conditions of frequency 1000/min, amplitude 5mm；
8) harden：8～10 DEG C of refrigeration interior is placed in, about 5min, material temperature is down to 21 DEG C；21min or so, material temperature drop 12
DEG C, 21min is kept at 12 DEG C, in 8-10 DEG C of cooling interior standing hardening.
9) demoulding：High longan content chocolate finished product is formed after the demoulding.
The high longan content book on Chinese herbal medicine chocolate of the present embodiment, matrimony vine addition is maximum, and sweetness and bitterness degree is moderate, and rear taste is partially sweet, mouth
Sense is smooth.
Embodiment 8：
A kind of herbal chocolate, it includes the component of following ratio of weight and number：
Above-mentioned herbal chocolate processing method, it is characterised in that：Comprise the steps：
1) batch mixing：80Kg cocoa material, 10Kg dairy products, 5Kg sucrose are mixed, mixed material is formed；
2) refine：Mixed material is refined using five roller refiners, granularity 10-25 μm after fine grinding, form fine grinding raw material；
3) refine：Fine grinding raw material is refined at temperature 55-85 DEG C, time 24-72h forms refinery feedstock；
4) temperature adjustment：Refinery feedstock gradually temperature adjustment：First stage：40 DEG C → 29 DEG C generation nucleus；Second stage：29℃→27
DEG C crystallization increase；Phase III：27 DEG C → 29 DEG C unstable crystallizations are melted again, form crystallized stock；
5) Radix Glycyrrhizae is added：It is well mixed in crystallized stock during 5Kg longan is added, forms compound；
6) moulding：Compound is carried out into moulding, 27 DEG C of holding 5min；
7) mould is shaken：Mould is shaken under the conditions of frequency 1000/min, amplitude 5mm；
8) harden：8～10 DEG C of refrigeration interior is placed in, about 5min, material temperature is down to 21 DEG C；21min or so, material temperature drop 12
DEG C, 21min is kept at 12 DEG C, in 8-10 DEG C of cooling interior standing hardening.
9) demoulding：Longan content chocolate finished product in being formed after the demoulding.
The middle longan content chocolate of the present embodiment, matrimony vine addition is moderate, and taste is partially bitter, and mouthfeel silk is slided, and chocolate is original
Taste retains optimal.
Embodiment 9：
A kind of herbal chocolate, it includes the component of following ratio of weight and number：
Cocoa material： 85Kg；
Dairy products： 10Kg；
Longan： 5Kg.
Above-mentioned herbal chocolate processing method, it is characterised in that：Comprise the steps：
1) batch mixing：85Kg cocoa material, 10Kg dairy products are mixed, mixed material is formed；
2) refine：Mixed material is refined using five roller refiners, granularity 10-25 μm after fine grinding, form fine grinding raw material；
3) refine：Fine grinding raw material is refined at temperature 55-85 DEG C, time 24-72h forms refinery feedstock；
4) temperature adjustment：Refinery feedstock gradually temperature adjustment：First stage：40 DEG C → 29 DEG C generation nucleus；Second stage：29℃→27
DEG C crystallization increase；Phase III：27 DEG C → 29 DEG C unstable crystallizations are melted again, form crystallized stock；
5) Radix Glycyrrhizae is added：It is well mixed in crystallized stock during 5Kg longan is added, forms compound；
6) moulding：Compound is carried out into moulding, 27 DEG C of holding 5min；
7) mould is shaken：Mould is shaken under the conditions of frequency 1000/min, amplitude 5mm；
8) harden：8～10 DEG C of refrigeration interior is placed in, about 5min, material temperature is down to 21 DEG C；21min or so, material temperature drop 12
DEG C, 21min is kept at 12 DEG C, in 8-10 DEG C of cooling interior standing hardening.
9) demoulding：Longan content chocolate finished product in being formed after the demoulding.
The middle longan content chocolate of the present embodiment, mouthfeel silk is slided, and matrimony vine grass addition is moderate, and bitter, rear taste is partially sweet.
Although disclosed embodiments of the invention for the purpose of illustration, it will be understood to those skilled in the art that not
Depart from the present invention and spirit and scope of the appended claims, various replacements, to change and modifications all be possible, therefore this
Bright scope is not limited to embodiment disclosure of that.
Claims (5)
1. a kind of herbal chocolate, it is characterised in that：It includes the component of following ratio of weight and number：
2. herbal chocolate according to claim 1, it is characterised in that：Described Chinese medicine food materials be Radix Glycyrrhizae, matrimony vine or
Longan.
3. a kind of processing method of chocolate herbal as described in the appended claim 1, it is characterised in that：Comprise the steps：
1) batch mixing：Cocoa material is mixed in proportion with dairy products, mixed material is formed；
2) refine：Mixed material is refined using five roller refiners, granularity 10-25 μm after fine grinding, form fine grinding raw material；
3) refine：Fine grinding raw material is refined at temperature 55-85 DEG C, time 24-72h forms refinery feedstock；
4) temperature adjustment：Refinery feedstock gradually temperature adjustment：First stage：40 DEG C → 29 DEG C generation nucleus；Second stage：29 DEG C → 27 DEG C knots
Crystalline substance increases；Phase III：27 DEG C → 29 DEG C unstable crystallizations are melted again, form crystallized stock；
5) Chinese medicine food materials are added：Chinese medicine food materials are proportionally added into be well mixed in middle crystallized stock, compound is formed；
6) moulding：Compound is carried out into moulding, 27 DEG C of holding 5min；
7) mould is shaken：Mould is shaken under the conditions of frequency 1000/min, amplitude 5mm；
8) harden：8～10 DEG C of refrigeration interior is placed in, 3-5min, material temperature is down to 20-22 DEG C；20-22min or so, material temperature is down to
11-13 DEG C, 20-22min is kept at 11-13 DEG C, in 8-10 DEG C of cooling interior standing hardening；
9) demoulding：Herbal chocolate finished product is formed after the demoulding.
4. the processing method of herbal chocolate according to claim 1, it is characterised in that：In step 1) in be proportionally added into
Sucrose.
5. the processing method of herbal chocolate according to claim 1, it is characterised in that：Described Chinese medicine food materials are sweet
Grass, matrimony vine or longan.
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| CN107372987A (en) * | 2017-08-25 | 2017-11-24 | 普绩 | A kind of chocolate moon cake and preparation method thereof |
| CN108157564A (en) * | 2017-12-28 | 2018-06-15 | 天津市百奥生物技术有限公司 | A kind of intelligence development chocolate and preparation method thereof |
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Application publication date: 20170510 |