CN109511764A - A kind of chocolate and preparation method thereof rich in isoflavones - Google Patents
A kind of chocolate and preparation method thereof rich in isoflavones Download PDFInfo
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- CN109511764A CN109511764A CN201811535037.9A CN201811535037A CN109511764A CN 109511764 A CN109511764 A CN 109511764A CN 201811535037 A CN201811535037 A CN 201811535037A CN 109511764 A CN109511764 A CN 109511764A
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- isoflavones
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- 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 title claims abstract description 93
- 150000002515 isoflavone derivatives Chemical class 0.000 title claims abstract description 93
- 235000008696 isoflavones Nutrition 0.000 title claims abstract description 93
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 239000000463 material Substances 0.000 claims abstract description 75
- 239000002245 particle Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000007670 refining Methods 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 14
- 238000000465 moulding Methods 0.000 claims abstract description 11
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 89
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 51
- 239000000203 mixture Substances 0.000 claims description 35
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 29
- 239000000047 product Substances 0.000 claims description 28
- 238000001816 cooling Methods 0.000 claims description 21
- 235000019441 ethanol Nutrition 0.000 claims description 21
- 239000000243 solution Substances 0.000 claims description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 229940110456 cocoa butter Drugs 0.000 claims description 15
- 235000019868 cocoa butter Nutrition 0.000 claims description 15
- 238000005303 weighing Methods 0.000 claims description 15
- 235000019197 fats Nutrition 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 239000013049 sediment Substances 0.000 claims description 10
- 229940083466 soybean lecithin Drugs 0.000 claims description 10
- 238000002525 ultrasonication Methods 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 229940099112 cornstarch Drugs 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 239000002904 solvent Substances 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 5
- 239000013612 plasmid Substances 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000004927 fusion Effects 0.000 claims description 2
- 230000001376 precipitating effect Effects 0.000 claims 1
- 238000007711 solidification Methods 0.000 claims 1
- 230000008023 solidification Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 235000019629 palatability Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 208000011580 syndromic disease Diseases 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005496 tempering Methods 0.000 abstract 1
- 239000013078 crystal Substances 0.000 description 8
- 238000001704 evaporation Methods 0.000 description 5
- 230000008020 evaporation Effects 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 238000000944 Soxhlet extraction Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N daidzein Chemical compound C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 210000000697 sensory organ Anatomy 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 231100000331 toxic Toxicity 0.000 description 3
- 230000002588 toxic effect Effects 0.000 description 3
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000007240 daidzein Nutrition 0.000 description 2
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 238000002798 spectrophotometry method Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010030247 Oestrogen deficiency Diseases 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 229940124443 chemopreventive agent Drugs 0.000 description 1
- 239000012627 chemopreventive agent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 238000003810 ethyl acetate extraction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- LRHPLDYGYMQRHN-UHFFFAOYSA-N n-Butanol Substances CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 235000017807 phytochemicals Nutrition 0.000 description 1
- 229930000223 plant secondary metabolite Natural products 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920002414 procyanidin Polymers 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 238000013094 purity test Methods 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000002277 temperature effect Effects 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- A23G1/42—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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a kind of chocolate and preparation method thereof rich in isoflavones, belongs to food processing technology field.The chocolate rich in isoflavones, which is that the processes such as preprocessed, raw material mixing, material fine grinding, material refining, material temperature adjustment, molding, packaging are obtained, to be formed.The invention also includes the preparation process of isoflavones particle.The present invention uses reasonable tempering process, and chocolate product obtained has good palatability, while the product has preferable market prospects due to having effects that centainly to improve to women's climacteric syndrome rich in isoflavones.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of rich in the chocolate of isoflavones and its preparation side
Method.
Background technique
Chocolate (chocolate also translates chocolate) originates in Central and South America, is using cocoa slurry and cocoa butter as primary raw material
A kind of manufactured sweet food.Not only delicate mouthfeel is sweet for it, but also has one strong fragrance.Chocolate can directly be eaten
With production cake, ice cream etc. can also be used to.
Plain chocolate product can provide high-energy, contain 2500 kilojoule of heat in every 100 grams of edible parts, wherein carbon aquation
50 grams of object are closed, 40 grams of fat, other nutrients are also very abundant, so chocolate can be used as provides the recommendation food of heat in a short time
Object.Chocolate it is adipose-derived in cocoa butter, be to be made of oleic acid, stearic acid, palmitic acid and linolenic acid, it is also rich in
Biologically active phytochemical, such as cocoa procyanidins, polyphenol and cocoa.
Isoflavones is flavone compound, is a kind of secondary metabolite formed in soybean growth, is a kind of life
Active substances.The estrogen action of isoflavones influences hormone secretion, metabolic biology activity, protein synthesis, life
Long factor active is natural cancer chemopreventive agent.Isoflavones also has delaying female aging, improves climacteric disease
The functions such as shape, osteoporosis, blood lipid raising, cardiovascular disease.The isoflavones product of low-purity generally has denseer beans
Fishy smell, and the isoflavones product of high-purity will be much light, isoflavones itself does not generate bad smell, low-purity
Also contain many impurity components, and the carbonyls and certain furans of the medium carbochain in these impurity components in isoflavones
The derivative muttered is the main component for generating beany flavor.
Developmental research is carried out to isoflavones chocolate to having in the preparation method of chocolate at present, but in the different Huang of soybean
It mostly uses combination solvent to extract in the preparation method of ketone, undesirably increases the use of toxic organic solvents, technique
Complex, the isoflavones nutritional ingredient being prepared may be destroyed to a certain degree；And finished product isoflavones is skilful
It is mingled with certain beany flavor in gram force, the palatability of product is bad, affects the sense organ and quality of chocolate product.
Summary of the invention
In order to make up the defect of the prior art, the present invention improves the preparation process of isoflavones chocolate, and
Nutritional ingredient is remained as far as possible, while making the palatability of product good.The present invention provides one kind to be rich in the different Huang of soybean
Chocolate of ketone and preparation method thereof specifically comprises the following steps:
A kind of chocolate rich in isoflavones, is made of raw material from the following weight: 100~300 parts of cocoa liquor,
100~150 parts of cocoa butter, 200~300 parts of substitute of cocoa fat, 300~400 parts of granulated sugar, dry 100~350 parts of milk powder, corn form sediment
5~100 parts of powder, 2~5 parts of soybean lecithin, 2~4 parts of isoflavones particle.
The isoflavones contained in the present invention has health-care effect to human body, has to women's climacteric syndrome and centainly changes
Kind effect.
In the present invention it was discovered by researchers that when preparing isoflavones particle, using alcohol solvent carry out extraction and it is auxiliary
It is good with the product yield that air-stream spraying is dried, and process safety is higher, has since air-stream spraying is dry and passes
Hot feature fast, moisture evaporation is rapid, drying time is short, remains its original local flavor of isoflavones particle as far as possible；Meanwhile
The present invention at the uniform velocity control cooling, heating rate and after being aided with ultrasonication, chocolate palatability obtained during temperature adjustment
More preferably, the sensory handicaps of chocolate made from traditional handicraft addition isoflavones are solved, so as to complete the present invention.
A kind of preparation method of the chocolate rich in isoflavones, specifically includes the following steps:
(1) it pre-processes: weighing corresponding parts by weight cocoa liquor, cocoa butter, substitute of cocoa fat and make melt processed, fusing temperature
≤ 60 DEG C of degree, 1~2h of time；Granulated sugar is ground into the powdery that fineness is 120~130 mesh；
(2) raw material mixes: weighing former obtained by the dry milk powder of corresponding parts by weight, cornstarch, soybean lecithin and step (1)
Material is fed together the machine of stirring and is sufficiently mixed, and operation temperature≤60 DEG C, 1~3h of time obtains mixture；
(3) material refines: mixture obtained by step (2) being refined under conditions of 40~42 DEG C of temperature with ball mill, often
Cylinder continuously refines a 8~16h of time, until material plasmid average fineness reaches 15~30 μm, water content≤1% is obtained
Mixture after fine grinding；
(4) material refines: mixture obtained by step (3) is sent into refiner and is refined under conditions of 48~65 DEG C of temperature,
24~48h of each material refining time is added corresponding parts by weight isoflavones particle before refining terminates 2~4h and sufficiently mixes
It closes, the mixture after being refined；
(5) material temperature adjustment: mixture obtained by step (4) is subjected to temperature adjustment, temperature adjustment divides three phases, first stage, material
29 DEG C are cooled to from 48~65 DEG C, second stage, material continues cool to 27 DEG C from 29 DEG C, keeps the temperature, ultrasonication, third rank
Section, material go up again from 27 DEG C to 29~30 DEG C；
(6) it pours mold forming: moulding being carried out to the resulting mixture of step (5), at 28~29 DEG C, moulding is completed for temperature control
10~15min of material is shaken afterwards, then cooled and solidified；
(7) it packs.
5~12min of the ultrasonication operating time, 200~220W of power.
The present invention realizes the stabilization of chocolate character by optimization temperature adjustment process.The temperature adjustment process of chocolate is instrumentality
The variation of material makes material generate stable crystal form, and stable crystal form is made to reach certain ratio, so that chocolate be made to generate one
The stable texture state of kind.The temperature adjustment process of chocolate includes the whole process of nucleus formation and crystal growth.In the present invention, adjust
The first stage of temperature, material are cooled to 29 DEG C from 48~65 DEG C, and the decline of temperature gradually carries out, and grease is made to generate nucleus,
And it is transformed into other crystal forms.The second stage of temperature adjustment, material continue cool to 27 DEG C from 29 DEG C, make the nucleus of stable crystal form gradually
Crystallization is formed, the ratio of crystal form increases.By the mechanism of ultrasonic wave, the fusion of material molecule is promoted.The third of temperature adjustment
Stage, material go up again from 27 DEG C to 29~30 DEG C, this process is to have already appeared polycrystalline state in material, improve temperature
Effect be to melt fusing point again lower than 29 DEG C of unstable crystal form, and stable crystal form is remained.
The material temperature adjustment first stage rate of temperature fall be 0.3~0.5 DEG C/min, second stage rate of temperature fall be 0.1~
0.2 DEG C/min, phase III heating rate is 0.2~0.3 DEG C/min.
The cooled and solidified is divided into pre-cooling and cooling two stages, and pre-cooling phase temperature control is at 10~15 DEG C, cooling rank
Duan Wendu is controlled at 0~5 DEG C.
The invention also includes the preparations to isoflavones particle, the specific steps are that:
(1) prepared by raw material: the dregs of beans for weighing 10~20 parts by weight residual oil content < 1% is crushed, and is sieved with 100 mesh sieve, is obtained beans
Dregs of rice crushed material；
(2) it extracts: adding 0.1~1.0mol/L of concentration hydrochloric acid in the dregs of beans crushed material obtained by step (1), be placed in Soxhlet extraction
In device, ethanol solution 6~10h of refluxing extraction of volume fraction 60~75%, operation temperature are added by the solid-liquid ratio of 1:10~15
22~30 DEG C, extracting solution is filtered, residue is washed 2~3 times with the ethanol solution of volume fraction 60~75%, collects filtrate；
(3) Extraction solvent is recycled: by the filtrate of collection under the conditions of pressure ﹣ 0.03~﹣ 0.12Mpa, 55~65 DEG C of temperature
Evaporation recycles ethyl alcohol, obtains the thick aqueous solution of isoflavones；
(4) it purifies: the sodium hydroxide solution of concentration 0.1mol/L will be added in thick aqueous solution, adjust pH value to neutrality, sink
It forms sediment, filtering, obtained sediment is the product containing isoflavones；
(5) dry: above-mentioned product is placed in air-stream spraying drying tower and is dried, drying tower inlet temperature 160~180
DEG C, 90~120 DEG C of outlet temperature, 10~15s of drying time obtains final powdery finished product.
Beneficial effects of the present invention
The beneficial effects of the present invention are: The present invention reduces the use of toxic organic solvents, technique is relatively simple；It is prepared into
To isoflavones nutritional ingredient be substantially achieved reservation, finished product isoflavones chocolate palatability is good, chocolate product
Sense organ and quality are promoted；Proper amount of edible this product can to women because menopause symptom caused by oestrogen deficiencies, osteoporosis,
Skin aging has certain alleviation, improvement result, and is free from side effects.
Specific embodiment
Embodiment 1
The present invention provides a kind of chocolate and preparation method thereof rich in isoflavones, preparing raw material includes cocoa
Liquid block, cocoa butter, substitute of cocoa fat, isoflavones etc., the specific steps are as follows:
1. a kind of chocolate rich in isoflavones, it is characterised in that: the chocolate packet rich in isoflavones
Include the raw material of following parts by weight: 200 parts of cocoa liquor, 120 parts of cocoa butter, 260 parts of substitute of cocoa fat, 350 parts of granulated sugar, dry cream
200 parts of powder, 80 parts of cornstarch, 3 parts of soybean lecithin, 3 parts of isoflavones particle.
2. the chocolate according to claim 1 rich in isoflavones, it is characterised in that: the isoflavones
Particle the preparation method comprises the following steps:
(1) prepared by raw material: the dregs of beans for weighing 10~20 parts by weight residual oil content < 1% is crushed, and is sieved with 100 mesh sieve, is obtained beans
Dregs of rice crushed material；
(2) it extracts: adding 0.1~1.0mol/L of concentration hydrochloric acid in the dregs of beans crushed material obtained by step (1), be placed in Soxhlet extraction
In device, ethanol solution 6~10h of refluxing extraction of volume fraction 60~75%, operation temperature are added by the solid-liquid ratio of 1:10~15
22~30 DEG C, extracting solution is filtered, residue is washed 2~3 times with the ethanol solution of volume fraction 60~75%, collects filtrate；
(3) Extraction solvent is recycled: by the filtrate of collection under the conditions of pressure ﹣ 0.03~﹣ 0.12Mpa, 55~65 DEG C of temperature
Evaporation recycles ethyl alcohol, obtains the thick aqueous solution of isoflavones；
(4) it purifies: the sodium hydroxide solution of concentration 0.1mol/L will be added in thick aqueous solution, adjust pH value to neutrality, sink
It forms sediment, filtering, obtained sediment is the product containing isoflavones；
(5) dry: above-mentioned product is placed in air-stream spraying drying tower and is dried, drying tower inlet temperature 160~180
DEG C, 90~120 DEG C of outlet temperature, drying time 12s obtains final powdery finished product.
3. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: packet
Include following steps:
(1) it pre-processes: weighing corresponding parts by weight cocoa liquor, cocoa butter, substitute of cocoa fat and make melt processed, fusing temperature
≤ 60 DEG C of degree, 1~2h of time；Granulated sugar is ground into the powdery that fineness is 120~130 mesh；
(2) raw material mixes: weighing former obtained by the dry milk powder of corresponding parts by weight, cornstarch, soybean lecithin and step (1)
Material is fed together the machine of stirring and is sufficiently mixed, and operation temperature≤60 DEG C, time 2h obtains mixture；
(3) material refines: mixture obtained by step (2) being refined under conditions of 40~42 DEG C of temperature with ball mill, often
Cylinder continuously refines a 8~16h of time, until material plasmid average fineness reaches 15~30 μm, water content≤1% is obtained
Mixture after fine grinding；
(4) material refines: mixture obtained by step (3) is sent into refiner and is refined under conditions of 48~65 DEG C of temperature,
24~48h of each material refining time is added corresponding parts by weight isoflavones particle before refining terminates 3h and is sufficiently mixed, obtains
Mixture after to refining；
(5) material temperature adjustment: mixture obtained by step (4) is subjected to temperature adjustment, temperature adjustment divides three phases, first stage, material
29 DEG C are cooled to from 48~65 DEG C, second stage, material continues cool to 27 DEG C from 29 DEG C, keeps the temperature, ultrasonication, third rank
Section, material go up again from 27 DEG C to 29~30 DEG C；
(6) it pours mold forming: moulding being carried out to the resulting mixture of step (5), at 28~29 DEG C, moulding is completed for temperature control
10~15min of material is shaken afterwards, then cooled and solidified；
(7) it packs.
4. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: institute
State ultrasonication operating time 8min, power 210W.
5. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: institute
Stating material temperature adjustment first stage rate of temperature fall is 0.4 DEG C/min, and second stage rate of temperature fall is 0.1 DEG C/min, phase III liter
Warm rate is 0.2 DEG C/min.
6. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: institute
It states cooled and solidified and is divided into pre-cooling and cooling two stages, at 10~15 DEG C, cooling stage temperature controls the control of pre-cooling phase temperature
At 0~5 DEG C.
Purity testing is carried out to the isoflavones particle that embodiment obtains using ultraviolet spectrophotometry, is measured required
Material, equipment and method are as follows:
1. materials and methods
(1) material
Standard items daidzein (Sigma company, purity 98%), 95% ethyl alcohol (analysis is pure)
(2) instrument
Assay balance (a ten thousandth)；UV-160A SHIMADZU ultraviolet specrophotometer
(3) production of standard curve
Daidzein standard items 6mg is weighed, is set in 10mL measuring bottle, with ethyl alcohol dissolution and constant volume, it is 0.2mg/ that concentration, which is made,
The reference substance mother liquor of mL.It is operated according to ultraviolet spectrophotometry, it is maximum in being scanned measurement in 200~400nm wave-length coverage
Absorption peak is at 260nm.Precision draws the control series product solution of titer 0.5,1.0,1.5,2.0,2.5,3.0mL, sets
In 10mL volumetric flask, adds ethyl alcohol to be diluted to scale and shake up.It measures its absorbance (A) respectively at 260nm wavelength, is cross with concentration
Coordinate, absorbance are that ordinate draws standard curve, calculate regression equation, A=0.0373C+0.0195, the range of linearity 8
~18 μ g/mL, related coefficient (r) are 0.9994.
2. the measurement of sample solution
Precision weighs extracted each 1.3mg of isoflavones sample, is placed in 250mL measuring bottle, is dissolved and determined with ethyl alcohol
Hold, using ethyl alcohol as blank control, its absorbance (A) is measured at 260nm wavelength, regression equation is substituted into, calculates its purity.
Wherein, comparative example 1 is to prepare isoflavones particle using ethyl alcohol-n-butanol extraction, remaining operating procedure condition
It is consistent with embodiment 1；
Comparative example 2 is to prepare isoflavones particle using ethyl alcohol-ethyl acetate extraction, remaining operating procedure condition
It is consistent with embodiment 1.
Several groups of sample determination data such as the following table 1:
Table 1
| Sample batch | Isoflavones purity (%) |
| Embodiment 1 | 74.5 |
| Embodiment 2 | 77.9 |
| Embodiment 3 | 72.1 |
| Comparative example 1 | 82.8 |
| Comparative example 2 | 73.4 |
It can be seen from the experiment that the more traditional preparation method gap of isoflavones particle purity prepared using ethanol extraction process
Less, but reduce the use of toxic solvent, safety is more.
Using isoflavones chocolate color, flavor and pleasant impression as deliberated index, pass through 6 expert opinions of trained mistake
Member, independent to carry out the marking of expert's questionnaire, full marks are 100 points, have deducting points by sensory evaluation criteria for gap, make even and be divided into sense organ
Score value is compared brand chocolate A, B that embodiment and supermarket are bought, and finally statistics obtains comprehensive score.Soybean
The sensory evaluation criteria of isoflavones chocolate is shown in Table 2:
Table 2
Comprehensive score is obtained through statistics, is shown in Table 3:
Table 3
It follows that the sense organ and quality of chocolate product made from embodiment are good, with market mainstream circulation chocolate
It is close.
Embodiment 2
The present invention provides a kind of chocolate and preparation method thereof rich in isoflavones, preparing raw material includes cocoa
Liquid block, cocoa butter, substitute of cocoa fat, isoflavones etc., the specific steps are as follows:
1. a kind of chocolate rich in isoflavones, it is characterised in that: the chocolate packet rich in isoflavones
Include the raw material of following parts by weight: 100 parts of cocoa liquor, 100 parts of cocoa butter, 200 parts of substitute of cocoa fat, 300 parts of granulated sugar, dry cream
120 parts of powder, 30 parts of cornstarch, 2 parts of soybean lecithin, 2 parts of isoflavones particle.
2. the chocolate according to claim 1 rich in isoflavones, it is characterised in that: the isoflavones
Particle the preparation method comprises the following steps:
(1) prepared by raw material: the dregs of beans for weighing 10~20 parts by weight residual oil content < 1% is crushed, and is sieved with 100 mesh sieve, is obtained beans
Dregs of rice crushed material；
(2) it extracts: adding 0.1~1.0mol/L of concentration hydrochloric acid in the dregs of beans crushed material obtained by step (1), be placed in Soxhlet extraction
In device, ethanol solution 6~10h of refluxing extraction of volume fraction 60~75%, operation temperature are added by the solid-liquid ratio of 1:10~15
22~30 DEG C, extracting solution is filtered, residue is washed 2~3 times with the ethanol solution of volume fraction 60~75%, collects filtrate；
(3) Extraction solvent is recycled: by the filtrate of collection under the conditions of pressure ﹣ 0.03~﹣ 0.12Mpa, 55~65 DEG C of temperature
Evaporation recycles ethyl alcohol, obtains the thick aqueous solution of isoflavones；
(4) it purifies: the sodium hydroxide solution of concentration 0.1mol/L will be added in thick aqueous solution, adjust pH value to neutrality, sink
It forms sediment, filtering, obtained sediment is the product containing isoflavones；
(5) dry: above-mentioned product is placed in air-stream spraying drying tower and is dried, drying tower inlet temperature 160~180
DEG C, 90~120 DEG C of outlet temperature, drying time 10s obtains final powdery finished product.
3. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: packet
Include following steps:
(1) it pre-processes: weighing corresponding parts by weight cocoa liquor, cocoa butter, substitute of cocoa fat and make melt processed, fusing temperature
≤ 60 DEG C of degree, 1~2h of time；Granulated sugar is ground into the powdery that fineness is 120~130 mesh；
(2) raw material mixes: weighing former obtained by the dry milk powder of corresponding parts by weight, cornstarch, soybean lecithin and step (1)
Material is fed together the machine of stirring and is sufficiently mixed, and operation temperature≤60 DEG C, time 1h obtains mixture；
(3) material refines: mixture obtained by step (2) being refined under conditions of 40~42 DEG C of temperature with ball mill, often
Cylinder continuously refines a 8~16h of time, until material plasmid average fineness reaches 15~30 μm, water content≤1% is obtained
Mixture after fine grinding；
(4) material refines: mixture obtained by step (3) is sent into refiner and is refined under conditions of 48~65 DEG C of temperature,
24~48h of each material refining time is added corresponding parts by weight isoflavones particle before refining terminates 2h and is sufficiently mixed, obtains
Mixture after to refining；
(5) material temperature adjustment: mixture obtained by step (4) is subjected to temperature adjustment, temperature adjustment divides three phases, first stage, material
29 DEG C are cooled to from 48~65 DEG C, second stage, material continues cool to 27 DEG C from 29 DEG C, keeps the temperature, ultrasonication, third rank
Section, material go up again from 27 DEG C to 29~30 DEG C；
(6) it pours mold forming: moulding being carried out to the resulting mixture of step (5), at 28~29 DEG C, moulding is completed for temperature control
10~15min of material is shaken afterwards, then cooled and solidified；
(7) it packs.
4. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: institute
State ultrasonication operating time 5min, power 200W.
5. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: institute
Stating material temperature adjustment first stage rate of temperature fall is 0.3 DEG C/min, and second stage rate of temperature fall is 0.1 DEG C/min, phase III liter
Warm rate is 0.2 DEG C/min.
6. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: institute
It states cooled and solidified and is divided into pre-cooling and cooling two stages, at 10~15 DEG C, cooling stage temperature controls the control of pre-cooling phase temperature
At 0~5 DEG C.
Embodiment 3
The present invention provides a kind of chocolate and preparation method thereof rich in isoflavones, preparing raw material includes cocoa
Liquid block, cocoa butter, substitute of cocoa fat, isoflavones etc., the specific steps are as follows:
1. a kind of chocolate rich in isoflavones, it is characterised in that: the chocolate packet rich in isoflavones
Include the raw material of following parts by weight: 300 parts of cocoa liquor, 150 parts of cocoa butter, 300 parts of substitute of cocoa fat, 400 parts of granulated sugar, dry cream
350 parts of powder, 100 parts of cornstarch, 5 parts of soybean lecithin, 4 parts of isoflavones particle.
2. the chocolate according to claim 1 rich in isoflavones, it is characterised in that: the isoflavones
Particle the preparation method comprises the following steps:
(1) prepared by raw material: the dregs of beans for weighing 10~20 parts by weight residual oil content < 1% is crushed, and is sieved with 100 mesh sieve, is obtained beans
Dregs of rice crushed material；
(2) it extracts: adding 0.1~1.0mol/L of concentration hydrochloric acid in the dregs of beans crushed material obtained by step (1), be placed in Soxhlet extraction
In device, ethanol solution 6~10h of refluxing extraction of volume fraction 60~75%, operation temperature are added by the solid-liquid ratio of 1:10~15
22~30 DEG C, extracting solution is filtered, residue is washed 2~3 times with the ethanol solution of volume fraction 60~75%, collects filtrate；
(3) Extraction solvent is recycled: by the filtrate of collection under the conditions of pressure ﹣ 0.03~﹣ 0.12Mpa, 55~65 DEG C of temperature
Evaporation recycles ethyl alcohol, obtains the thick aqueous solution of isoflavones；
(4) it purifies: the sodium hydroxide solution of concentration 0.1mol/L will be added in thick aqueous solution, adjust pH value to neutrality, sink
It forms sediment, filtering, obtained sediment is the product containing isoflavones；
(5) dry: above-mentioned product is placed in air-stream spraying drying tower and is dried, drying tower inlet temperature 160~180
DEG C, 90~120 DEG C of outlet temperature, drying time 15s obtains final powdery finished product.
3. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: packet
Include following steps:
(1) it pre-processes: weighing corresponding parts by weight cocoa liquor, cocoa butter, substitute of cocoa fat and make melt processed, fusing temperature
≤ 60 DEG C of degree, 1~2h of time；Granulated sugar is ground into the powdery that fineness is 120~130 mesh；
(2) raw material mixes: weighing former obtained by the dry milk powder of corresponding parts by weight, cornstarch, soybean lecithin and step (1)
Material is fed together the machine of stirring and is sufficiently mixed, and operation temperature≤60 DEG C, time 3h obtains mixture；
(3) material refines: mixture obtained by step (2) being refined under conditions of 40~42 DEG C of temperature with ball mill, often
Cylinder continuously refines a 8~16h of time, until material plasmid average fineness reaches 15~30 μm, water content≤1% is obtained
Mixture after fine grinding；
(4) material refines: mixture obtained by step (3) is sent into refiner and is refined under conditions of 48~65 DEG C of temperature,
24~48h of each material refining time is added corresponding parts by weight isoflavones particle before refining terminates 4h and is sufficiently mixed, obtains
Mixture after to refining；
(5) material temperature adjustment: mixture obtained by step (4) is subjected to temperature adjustment, temperature adjustment divides three phases, first stage, material
29 DEG C are cooled to from 48~65 DEG C, second stage, material continues cool to 27 DEG C from 29 DEG C, keeps the temperature, ultrasonication, third rank
Section, material go up again from 27 DEG C to 29~30 DEG C；
(6) it pours mold forming: moulding being carried out to the resulting mixture of step (5), at 28~29 DEG C, moulding is completed for temperature control
10~15min of material is shaken afterwards, then cooled and solidified；
(7) it packs.
4. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: institute
State ultrasonication operating time 12min, power 220W.
5. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: institute
Stating material temperature adjustment first stage rate of temperature fall is 0.5 DEG C/min, and second stage rate of temperature fall is 0.2 DEG C/min, phase III liter
Warm rate is 0.3 DEG C/min.
6. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: institute
It states cooled and solidified and is divided into pre-cooling and cooling two stages, at 10~15 DEG C, cooling stage temperature controls the control of pre-cooling phase temperature
At 0~5 DEG C.
Claims (6)
1. a kind of chocolate rich in isoflavones, it is characterised in that: the chocolate rich in isoflavones include with
The raw material of lower parts by weight: 100~300 parts of cocoa liquor, 100~150 parts of cocoa butter, 200~300 parts of substitute of cocoa fat, granulated sugar
300~400 parts, dry 100~350 parts of milk powder, 5~100 parts of cornstarch, 2~5 parts of soybean lecithin, isoflavones particle 2
~4 parts.
2. the chocolate according to claim 1 rich in isoflavones, it is characterised in that: the isoflavones particle
The preparation method comprises the following steps:
(1) prepared by raw material: the dregs of beans for weighing 10~20 parts by weight residual oil content < 1% is crushed, and is sieved with 100 mesh sieve, is obtained bean cake powder
It minces；
(2) it extracts: adding 0.1~1.0mol/L of concentration hydrochloric acid in the dregs of beans crushed material obtained by step (1), be placed in Soxhlet extractor
In, ethanol solution 6~10h of refluxing extraction of volume fraction 60~75%, operation temperature 22 are added by the solid-liquid ratio of 1:10~15
~30 DEG C, extracting solution is filtered, residue is washed 2~3 times with the ethanol solution of volume fraction 60~75%, collects filtrate；
(3) it recycles Extraction solvent: the filtrate of collection is evaporated under the conditions of pressure ﹣ 0.03~﹣ 0.12Mpa, 55~65 DEG C of temperature,
Ethyl alcohol is recycled, the thick aqueous solution of isoflavones is obtained；
(4) it purifies: the sodium hydroxide solution of concentration 0.1mol/L will be added in thick aqueous solution, adjust pH value to neutrality, precipitating, mistake
Filter, obtained sediment are the product containing isoflavones；
(5) dry: above-mentioned product is placed in air-stream spraying drying tower and is dried, 160~180 DEG C of drying tower inlet temperature, out
90~120 DEG C of temperature of mouth, 10~15s of drying time obtains final powdery finished product.
3. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: including with
Lower step:
(1) it pre-processes: weighing corresponding part cocoa liquor, cocoa butter, substitute of cocoa fat and make melt processed, fusion temperature≤60 DEG C,
1~2h of time；Granulated sugar is ground into the powdery that fineness is 120~130 mesh；
(2) raw material mixes: weighing the dry milk powder of corresponding parts by weight, cornstarch, soybean lecithin and step (1) gained raw material one
It stirs machine with feeding to be sufficiently mixed, operation temperature≤60 DEG C, 1~3h of time obtains mixture；
(3) material refines: mixture obtained by step (2) being refined under conditions of 40~42 DEG C of temperature with ball mill, every cylinder
A continuously 8~16h of time of fine grinding, until material plasmid average fineness reaches 15~30 μm, water content≤1% is refined
Mixture afterwards；
(4) material refines: mixture obtained by step (3) is sent into refiner and is refined under conditions of 48~65 DEG C of temperature, it is each
Expect 24~48h of refining time, corresponding parts by weight isoflavones particle is added before refining terminates 2~4h and is sufficiently mixed, obtains
Mixture after to refining；
(5) material temperature adjustment: carrying out temperature adjustment for mixture obtained by step (4), and temperature adjustment divides three phases, the first stage, and material is from 48
~65 DEG C are cooled to 29 DEG C, and second stage, material continues cool to 27 DEG C from 29 DEG C, keep the temperature, ultrasonication, the phase III,
Material gos up again from 27 DEG C to 29~30 DEG C；
(6) it pours mold forming: moulding being carried out to the resulting mixture of step (5), temperature control is shaken after the completion of 28~29 DEG C, moulding
Animal 10~15min of material, then cooled and solidified；
(7) it packs.
4. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: described super
5~12min of sonicated operating time, 200~220W of power.
5. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: the object
Material temperature adjustment first stage rate of temperature fall is 0.3~0.5 DEG C/min, and second stage rate of temperature fall is 0.1~0.2 DEG C/min, third
Step-up temperature rate is 0.2~0.3 DEG C/min.
6. a kind of preparation method of the chocolate rich in isoflavones as described in claim 1, it is characterised in that: described cold
But solidification is divided into pre-cooling and cooling two stages, the control of pre-cooling phase temperature at 10~15 DEG C, the control of cooling stage temperature 0~
5℃。
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