CN109221562A - 一种螺旋藻保健巧克力及其制备方法 - Google Patents
一种螺旋藻保健巧克力及其制备方法 Download PDFInfo
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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
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- 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
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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
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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
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- 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
- A23G1/46—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
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- Engineering & Computer Science (AREA)
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Abstract
本发明公开了一种螺旋藻保健巧克力,是由以下重量百分比的原料制成:可可脂30‑50%,可可液块15‑20%,螺旋藻15‑20%,木糖醇8‑15%,脱脂奶粉8‑10%,海带多糖3‑5%,卵磷脂1‑3%,薄荷1‑2%。这种巧克力不仅口感好,还能补充全面的营养,保护牙齿,降低血糖血脂胆固醇,提高免疫功能,更大程度的提升巧克力的保健功能,弥补了市场上巧克力的不足,满足人们追求健康饮食的需求,且制备方法简单,具有很强的实用性和推广性。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种螺旋藻保健巧克力及其制备方法。
背景技术
巧克力是以可可浆和可可脂为主要原料制成的一种甜食。它不但口感细腻甜美,而且还具有一股浓郁的香气,深受人们喜爱。巧克力的主要成分是可可脂,可可脂中含有可可碱,是一种健康的反镇静成分,故食用巧克力有提升精神,增强兴奋等功效。巧克力中虽然含有大量的饱和脂肪,但巧克力中的饱和脂肪并不会使您的胆固醇水平升高。研究者发现巧克力中含有类固酮,它是绿茶和红酒中的健康成分。现在许多研究表明黑巧克力对人的身体健康特别有好处。它可以保护心血管、控制食欲、、调节消化系统和免疫功能。
市面上巧克力的种类繁多,但多是通过添加坚果等其他食材来吸引消费者,这种零食巧克力缺陷是含糖量高,热量高,营养不全面,不利于牙齿健康。随着人们生活水平的提高和保健意识的增强,人们希望通过食用巧克力及时补充全面营养,同时减少食用过多甜食带来的不利影响。所以本发明为了为满足人们的需求提供一种螺旋藻保健巧克力,使巧克力不仅口感好,还能补充全面的营养,保护牙齿,降低血糖血脂胆固醇,提高免疫功能,更大程度的提升巧克力的保健功能。
发明内容
本发明的目的是提供一种螺旋藻保健巧克力及其制备方法,在传统巧克力中加入螺旋藻,海带多糖,卵磷脂,薄荷,木糖醇等营养成分,显著提高了巧克力的保健功能,从而满足了人们的需求。
为实现上述目的,本发明采取以下设计方案:
一种螺旋藻保健巧克力,由以下原料重量百分比组成:可可脂30-50%,可可液块15-20%,螺旋藻15-20%,木糖醇8-15%,脱脂奶粉8-10%,海带多糖3-5%,卵磷脂1-3%,薄荷1-2%。
进一步地一种螺旋藻保健巧克力,最优重量百分比为:可可脂40%,可可液块15%,螺旋藻20%,木糖醇12%,脱脂奶粉8%,海带多糖3%,卵磷脂1%,薄荷1%。
进一步地一种螺旋藻保健巧克力,由以下原料百分比组成:可可脂30%,可可液块20%,螺旋藻20%,木糖醇10%,脱脂奶粉10%,海带多糖5%,卵磷脂3%,薄荷2%。
进一步地一种螺旋藻保健巧克力,由以下原料百分比组成:可可脂35%,可可液块20%,螺旋藻15%,木糖醇15%,脱脂奶粉10%,海带多糖3%,卵磷脂1%,薄荷1%。
一种螺旋藻保健巧克力的制备方法,其特征在于,按照以下步骤进行:
(1)破壁粉碎:按比例取螺旋藻,薄荷叶,破壁粉碎得到粉末,过80目筛;
(2)可可脂的融化:将可可液块、可可脂置于水浴保温的搅拌缸中,加热融化;
(3)精磨:按比例把白砂糖、可可脂、可可液块、螺旋藻粉、木糖醇、脱脂奶粉、海带多糖、卵磷脂、薄荷粉原料依次投入精磨机精磨10小时成巧克力浆,温度50℃;
(4)保温:将精磨好的巧克力浆经过送浆机送到保温缸内,连续搅拌保温;
(5)浇模:在浇注机中,注满巧克力浆,经过短冷道管,经合模机合模成型,进入旋转大冷库;
(6)冷却硬化:将步骤五的半成品,经过旋转大冷库冷却硬化;
(7)脱模:将冷却硬化成型的产品进行脱模,取出;
(8)冷库储存:将冷却硬化成型的产品放入冷库;
(9)内包装:将检验合格的产品采用经臭氧、紫外线消毒后的内铝箔纸/热封膜进行包装;
(10)外包装:将内包好的产品采用PRV盒/袋/铁盒/托盘/纸箱等打包;
(11)入库贮存;将打包好的产品在通风干燥环境下储存。
各种食料营养功能:
1.螺旋藻:营养丰富,包含大量的蛋白质和丰富的γ次亚麻油酸和钾,同时亦含有钙、铬、铜、铁、镁、锰、磷、硒、钠和锌,具有提高免疫功能,降低血脂血糖胆固醇,保护肠胃治疗贫血等功效;
2.海带多糖:具有抑制肿瘤生长,改善肾功能衰竭,降低血脂,降低血压等功效。
3.卵磷脂:是肝脏的保护神,对心脏健康的积极作用,促进大脑发育,增强记忆力,是血管的“清道夫”。
4.薄荷:味辛,性凉;归肺、肝经;清香升散;具有疏风散热,清头目,利咽喉,透疹,解郁的功效;
5.木糖醇:不会引起血糖值升高,具有改善肝功能,防龋齿和减肥功能。
本发明有以下有益效果:螺旋藻保健巧克力富含γ次亚麻油酸、蛋白质、钾、钙、铬、铜、铁、镁、锰、磷、硒、钠和锌等更全面的营养,能提高免疫功能,降低血糖血脂,保护肠胃,治疗贫血,保护牙齿,具有保健功效,满足了人们健康饮食的需求,同时生产工艺简单,具有很强的实用性和推广性。
具体实施方式:
为了使本发明的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种螺旋藻保健巧克力,由以下原料百分比组成:可可脂40%,可可液块15%,螺旋藻20%,木糖醇12%,脱脂奶粉8%,海带多糖3%,卵磷脂1%,薄荷1%;
(1)破壁粉碎:按比例取螺旋藻,薄荷叶,破壁粉碎得到粉末,过80目筛;
(2)可可脂的融化:将可可液块、可可脂置于水浴保温的搅拌缸中,加热融化;
(3)精磨:按比例把白砂糖、可可脂、可可液块、螺旋藻粉、木糖醇、脱脂奶粉、海带多糖、卵磷脂、薄荷粉原料依次投入精磨机精磨10小时成巧克力浆,温度50℃;
(4)保温:将精磨好的巧克力浆经过送浆机送到保温缸内,连续搅拌保温;
(5)浇模:在浇注机中,注满巧克力浆,经过短冷道管,经合模机合模成型,进入旋转大冷库;
(6)冷却硬化:将步骤五的半成品,经过旋转大冷库冷却硬化;
(7)脱模:将冷却硬化成型的产品进行脱模,取出;
(8)冷库储存:将冷却硬化成型的产品放入冷库;
(9)内包装:将检验合格的产品采用经臭氧、紫外线消毒后的内铝箔纸/热封膜进行包装;
(10)外包装:将内包好的产品采用PRV盒/袋/铁盒/托盘/纸箱等打包;
(11)入库贮存;将打包好的产品在通风干燥环境下储存。
实施例2
一种螺旋藻保健巧克力,由以下原料百分比组成:可可脂30%,可可液块20%,螺旋藻20%,木糖醇10%,脱脂奶粉10%,海带多糖5%,卵磷脂3%,薄荷2%;
(1)破壁粉碎:按比例取螺旋藻,薄荷叶,破壁粉碎得到粉末,过80目筛;
(2)可可脂的融化:将可可液块、可可脂置于水浴保温的搅拌缸中,加热融化;
(3)精磨:按比例把白砂糖、可可脂、可可液块、螺旋藻粉、木糖醇、脱脂奶粉、海带多糖、卵磷脂、薄荷粉原料依次投入精磨机精磨10小时成巧克力浆,温度50℃;
(4)保温:将精磨好的巧克力浆经过送浆机送到保温缸内,连续搅拌保温;
(5)浇模:在浇注机中,注满巧克力浆,经过短冷道管,经合模机合模成型,进入旋转大冷库;
(6)冷却硬化:将步骤五的半成品,经过旋转大冷库冷却硬化;
(7)脱模:将冷却硬化成型的产品进行脱模,取出;
(8)冷库储存:将冷却硬化成型的产品放入冷库;
(9)内包装:将检验合格的产品采用经臭氧、紫外线消毒后的内铝箔纸/热封膜进行包装;
(10)外包装:将内包好的产品采用PRV盒/袋/铁盒/托盘/纸箱等打包;
(11)入库贮存;将打包好的产品在通风干燥环境下储存。
实施例3
一种螺旋藻保健巧克力,由以下原料百分比组成:可可脂35%,可可液块20%,螺旋藻15%,木糖醇15%,脱脂奶粉10%,海带多糖3%,卵磷脂1%,薄荷1%;
(1)破壁粉碎:按比例取螺旋藻,薄荷叶,破壁粉碎得到粉末,过80目筛;
(2)可可脂的融化:将可可液块、可可脂置于水浴保温的搅拌缸中,加热融化;
(3)精磨:按比例把白砂糖、可可脂、可可液块、螺旋藻粉、木糖醇、脱脂奶粉、海带多糖、卵磷脂、薄荷粉原料依次投入精磨机精磨10小时成巧克力浆,温度50℃;
(4)保温:将精磨好的巧克力浆经过送浆机送到保温缸内,连续搅拌保温;
(5)浇模:在浇注机中,注满巧克力浆,经过短冷道管,经合模机合模成型,进入旋转大冷库;
(6)冷却硬化:将步骤五的半成品,经过旋转大冷库冷却硬化;
(7)脱模:将冷却硬化成型的产品进行脱模,取出;
(8)冷库储存:将冷却硬化成型的产品放入冷库;
(9)内包装:将检验合格的产品采用经臭氧、紫外线消毒后的内铝箔纸/热封膜进行包装;
(10)外包装:将内包好的产品采用PRV盒/袋/铁盒/托盘/纸箱等打包;
(11)入库贮存;将打包好的产品在通风干燥环境下储存。
对实施例1-3制备的螺旋藻巧克力进行感官实验。
评价标准:
色泽:满分10分;均匀一致,光亮鲜明,具有该品种应有的色泽,巧克力不发花发白,表面无明显的手指印;
口感:满分10分;熔点在35度,入口即化,细腻丝滑,而且在牙缝中不会有任何渣状残留物;
滋味气味:满分10分;既有传统巧克力的至醇口感,又有螺旋藻薄荷的清香,甜而不腻,清爽可口;
组织:满分10分;纯巧克力剖面紧密,细腻,无一毫米以上的气孔;
杂质:满分10分;无肉眼可见的外来杂质;
包装:满分10分;端正,紧密,不松不破,不歪斜,无反包无粘连,图案美观醒目。
评价结果如下:
色泽10分,口感10分,滋味气味10分,组织10分,杂质10分,包装10分。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种螺旋藻保健巧克力,由以下原料重量百分比组成:可可脂30-50%,可可液块15-20%,螺旋藻15-20%,木糖醇8-15%,脱脂奶粉8-10%,海带多糖3-5%,卵磷脂1-3%,薄荷1-2%。
2.一种螺旋藻保健巧克力,最优重量百分比为:可可脂40%,可可液块15%,螺旋藻20%,木糖醇12%,脱脂奶粉8%,海带多糖3%,卵磷脂1%,薄荷1%。
3.一种螺旋藻保健巧克力的制备方法,其特征在于,按照以下步骤进行:
(1)破壁粉碎:按比例取螺旋藻,薄荷叶,破壁粉碎得到粉末,过80目筛;
(2)可可脂的融化:将可可液块、可可脂置于水浴保温的搅拌缸中,加热融化;
(3)精磨:按比例把白砂糖、可可脂、可可液块、螺旋藻粉、木糖醇、脱脂奶粉、海带多糖、卵磷脂、薄荷粉原料依次投入精磨机精磨10小时成巧克力浆,温度50℃;
(4)保温:将精磨好的巧克力浆经过送浆机送到保温缸内,连续搅拌保温;
(5)浇模:在浇注机中,注满巧克力浆,经过短冷道管,经合模机合模成型,进入旋转大冷库;
(6)冷却硬化:将步骤五的半成品,经过旋转大冷库冷却硬化;
(7)脱模:将冷却硬化成型的产品进行脱模,取出;
(8)冷库储存:将冷却硬化成型的产品放入冷库;
(9)内包装:将检验合格的产品采用经臭氧、紫外线消毒后的内铝箔纸/热封膜进行包装;
(10)外包装:将内包好的产品采用PRV盒/袋/铁盒/托盘/纸箱等打包;
(11)入库贮存;将打包好的产品在通风干燥环境下储存。
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