CN109527166A - A kind of functionality chocolate and preparation method thereof - Google Patents
A kind of functionality chocolate and preparation method thereof Download PDFInfo
- Publication number
- CN109527166A CN109527166A CN201811447277.3A CN201811447277A CN109527166A CN 109527166 A CN109527166 A CN 109527166A CN 201811447277 A CN201811447277 A CN 201811447277A CN 109527166 A CN109527166 A CN 109527166A
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- CN
- China
- Prior art keywords
- chocolate
- lutein
- cocoa
- added
- pumpkin
- Prior art date
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- Pending
Links
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Classifications
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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
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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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/42—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of functional chocolate and preparation method thereof, the components including following mass percentage: cocoa butter 23-27%, cocoa liquor 47-52%, cocoa power 4-8%, honey 17-24%, phosphatidase 0 .20-0.35%, pumpkin lutein 0.010-0.015%；And functional chocolate is obtained by a series of preparation process.The present invention is added in the feed with the lutein alleviated visual fatigue, protect eyesight effect; the symptoms such as visual fatigue, eyes are dry and astringent, acid is swollen, pain can be effectively relieved; it can prevent laser high myopia; there is significant curative effect to the recovery of a variety of eye illnesses; chocolate flavor prepared by the present invention is fine and smooth simultaneously; it effectively improves traditional chocolate to have a single function, the problems such as taste is single, is a healthy food suitable for people of all ages.
Description
Technical field
The present invention relates to health food processing technique fields, specifically, are related to a kind of functional chocolate and its preparation
Method.
Background technique
Human brain daily received 90% knowledge be all to be obtained by eyes, contrast sensitivity, stereopsis are quick
Degree, light sensitivity etc. are all the critical functions of eyes, and good visual performance is to ensure the premise of these functions, influence visual performance
Because being known as: a variety of common eye illnesses such as senile macular degeneration (AMD), cataract, visual fatigue, myopia.
Wherein, senile macular degeneration is the important diseases of influence 50 years old or more crowd's visual performance, gradually with China
Aging society is stepped into, patients with age-related macular degeneration number is also increasing year by year, and a large amount of medical researches show Age related macular
Deformation is related with accumulation blue light damage.Light injury accumulates as time went on and constantly, and macular pigment optical density value constantly reduces, by
Gradually develop into senile macular degeneration.
Cataract is one of highest eye disease of blind rate, at present China's cataract patient number up to 6,000,000 people.
One of the reason of visual fatigue is to lead to the sour and astringent swelling of eye, and visual performance reduces.With computer, mobile phone, TV etc.
Electronic product it is highly popular, young man's most of the time all stares on these products, and regular overtime work stays up late, lives not
The reasons such as regular, ametropia, excess eye-using, illumination is excessively weak or too strong result in the decline of eyes regulating power, cause visual fatigue.
Myopia is common spherical refractive error, and distant vision reduces, and serious myopia is the one of the major reasons of blinding.?
China, total population myopia disease incidence are 33%, number nearly 4 hundred million of the whole nation with myopia.
Currently, the common treatment means for treating a variety of eye illnesses are drug or health care product, and drug and health care product need to determine
Shi Dingliang takes, and is easy to forget during taking, since its compliance is not good enough, so often up to less than the mesh of prevention and treatment
's.
Therefore, one kind eye-protecting function food easy for carrying and eating, good mouthfeel how is provided urgently to solve at one
Certainly the problem of.
Summary of the invention
In order to overcome the defects of the prior art, good, edible and easy to carry function that the present invention provides a kind of tastes
Property chocolate, chocolate prepared by the present invention can often eat, and can not only effectively alleviate visual fatigue, prevent laser high myopia,
And there is significant curative effect to the healing of a variety of eye illnesses.
In order to achieve the above object, the present invention adopts the following technical scheme:
The present invention provides a kind of functional chocolate, the components including following mass percentage: cocoa butter 23- first
27%, cocoa liquor 47-52%, cocoa power 4-8%, honey 17-24%, phosphatidase 0 .20-0.35%, pumpkin lutein 0.010-
0.015%.
Preferably, a kind of functional chocolate of the invention, the component including following mass percentage: cocoa butter
25%, cocoa liquor 47%, cocoa power 8%, honey 19.755%, phosphatidase 0 .23%, pumpkin lutein 0.015%.
Advantageous effects by adopting the above technical scheme are:
A. the cocoa raw material on the one hand in the present invention can reduce the risk of cardiovascular disease, and cocoa butter is cocoa bean
In natural fat, a large amount of stearic acid and palmitic acid are contained in saturated fatty acid contained therein, stearic acid has cholesterol
Neutralism, and palmitic acid can reduce the concentration of cholesterol, it can thus be appreciated that the saturated fatty acid contained in chocolate can fit
It is horizontal when reducing Blood Cholesterol；The oleic acid contained in another aspect cocoa raw material can reduce the concentration of internal cholesterol；
Cocoa raw material accounts for 75% of total raw material or more simultaneously, and flavone compound therein can be with effective protection ocular angiogenesis, Jin Erbao
Eyeshield cornea and crystalline lens, are especially added to suitable lutein in cocoa raw material, and common eyeshield can obtain better function
Effect；
B. the lutein in raw material of the present invention is the chief component of macula retinae pigment, can reach retina
In visible light, blue light is a kind of maximum light of harmfulness, can induce and generate free radicals, and damages optic nerve, and light reaches view
Before sensitive cells on film, the highest accumulation regions of lutein are first passed through, the lutein of rich content can reduce to this damage
Minimum, while inhibiting the formation of free radical, therefore, chocolate prepared by the present invention, which has, alleviates visual fatigue, protection eyesight effect,
Long-term consumption can effectively alleviate visual fatigue, prevent laser high myopia, while having good curative effect to the healing of a variety of eye illnesses；
More importantly: lutein can not synthesize in vivo, can only be obtained by the external world, functionality prepared by the present invention
Chocolate provides the intake source of lutein, not only can be carried around, but also convenient；
C. honey is substituted into carbohydrate in the present invention, not only improves the mouthfeel of traditional chocolate, reduce the intake of sugar,
And in addition to containing glucose, other than fructose in honey, the nutrition such as vitamin, minerals and amino acid also rich at
Point；Honey has good adjustment effect to gastrointestinal function simultaneously, has the effect of enhancing enterocinesia, has the function of health care；
D. for pumpkin as a kind of natural health food, the ability for adapting to environment is strong, and cultivation technique is simple and mature, and
And yield is high, it is important that pumpkin Lutein and lutein ester kind compound content are very high, great Development volue, and China
For pumpkin planting big country, pumpkin source is wide, and procurement cost is low, has good economic value.
E. the raw material in the present invention is to be extracted from plants to obtain, and without any chemical addition agent, preservative is suitble to big portion
Divide crowd edible.
It is another object of the present invention to a kind of preparation methods of functional chocolate, comprising the following steps:
(1) cocoa butter is shredded, is put into pot, heated while stirring；
(2) after the cocoa butter in step (1) melts completely, the cocoa liquor powder of chopping, Bian Jiare are added thereto
Side stirring；
(3) in step (2) cocoa liquor all melt turning off stove, and thereto be added cocoa power, honey, phosphatide and
Pumpkin lutein stirs until it can't see dry powder；
(4) it is all mixed to cocoa butter, cocoa liquor, cocoa power, honey, phosphatide and the pumpkin lutein in step (3)
Temperature adjustment is carried out after uniformly, obtains chocolate liquid；
(5) in the chocolate liquid injection mold obtained step (4), natural cooling molding.
Beneficial effect by adopting the above technical scheme is: preparation method of the invention is simple, low to process equipment requirement, fits
Close large-scale production.
Preferably, in a kind of above-mentioned preparation method of functional chocolate, the heating temperature in the step (1) is
40-45 DEG C, mixing speed 40-50r/min, stir 3-5min.
Preferably, in a kind of above-mentioned preparation method of functional chocolate, the heating temperature in the step (2) is
40-45 DEG C, mixing speed 40-50r/min, stir 3-5min.
Preferably, in a kind of above-mentioned preparation method of functional chocolate, the heating temperature in the step (3) is
40-45 DEG C, mixing speed 40-50r/min, stir 3-5min.
Beneficial effect by adopting the above technical scheme is: reasonable heating temperature and mixing speed can prevent local temperature
Degree is high, and chocolate grease is avoided to separate.
Preferably, in a kind of above-mentioned preparation method of functional chocolate, the step (4) is specifically included: to cocoa
Rouge, cocoa liquor, cocoa power, honey, phosphatide and pumpkin lutein all after mixing, carry out temperature adjustment；The specific behaviour of temperature adjustment
As: firstly, small fire heats at 40-45 DEG C, heat while stirring, mixing speed 40-45r/min, until mixture becomes
For the thick shape of paste of no granular sensation, and it is smooth glossy, it can be dripped in item；Right turning off stove, mixture is placed in ice water, while stirring
Side cooling is mixed, mixing speed 40-45r/min after being cooled to 25-30 DEG C, is heated with small fire again immediately, and Bian Jiare is stirred on side
It mixes, mixing speed 40-45r/min, temperature is increased to 30-35 DEG C, can be in item until mixture becomes smooth glossy again
Drippage is to get chocolate liquid.
Beneficial effect by adopting the above technical scheme is: the mixture of step (4) first passes through 40-45 DEG C, cool down 25-30 again
DEG C, 30-35 DEG C is finally arrived again, using first heating mixture, then is cooled down, and the method for temperature control heated later with small fire can obtain
Stable crystal, while keeping the chocolate of preparation sliding with delicate mouthfeel silk, taste is mellow fragrant and sweet, the dark glossiness spy of appearance
Point；Since the addition of cocoa power can make chocolate have slight powder sense, a few drop milk can be added in right amount and reconciled, Neng Goujin
One step enhances fine and smooth sense and the smooth feeling of product, when breaking chocolate into two with one's hands, moreover it is possible to hear clear and melodious sound.
Further, before step (5) injection molding, mold is preheated in advance first, is constantly vibrated after pouring into chocolate liquid thereto,
Mold and the common cooled to room temperature of chocolate liquid are finally sent into sizing, the chocolate after demoulding in freezing chamber and are placed in 18 DEG C
Under conditions of continue maturation, standing time 7 days or so.
Beneficial effect by adopting the above technical scheme is: influencing chalk in order to avoid the temperature due to mold body is colder
The cooling procedure of power should preheat in advance mold, and constantly swing die is finally placed in freezing to avoid bubble generation together again
Interior cools down；Chocolate after sizing, demoulding continues maturation 7 days or so under conditions of being placed in 18 DEG C, makes chocolate crystal
It is more stable, it avoids thawing, surface oil bloom etc. quality is undesirable and happen.
Preferably, the pumpkin lutein in the step (3) the preparation method comprises the following steps:
(1) it extracts: pumpkin coarse powder is placed in a beaker, dehydrated alcohol is added, solid-liquid ratio 1:40-1:80g/mL is carried out
After extraction, extracting solution is filtered by ultrasonic extraction, ultrasonic power 125-225W, extraction time 20-60min, in
It is centrifuged 10-15min under the revolving speed of 4000-5000r/min, collects supernatant, evaporating, concentrating and drying obtains lutein ester；
(2) it is saponified: 20-40%KOH- ethanol solution, solid-liquid ratio 1:2-1:4g/mL, in 30-40 is added to lutein ester
At DEG C, dark place saponification 4-6h is set；After saponification, certain volume distilled water is added thereto and stirs evenly, mistake
Filter, obtains lutein crude product.
(3) it purifies: using silica gel as stationary phase, using dehydrated alcohol as mobile phase, suitable anhydrous second being added into stationary phase
Alcohol, after mixing evenly, wet method dress post；Product is appropriate after weighing saponification, slow along post jamb with rubber head dropper after being dissolved with dehydrated alcohol
It is slow to be added, it after sample introduction, is eluted with appropriate dehydrated alcohol, collects target components, the solution being collected into is rotated
Evaporation, after volatilizing solvent, the lutein that is purified.
Preferably, in a kind of above-mentioned preparation method of functional chocolate, double steamings for being added in step (2) saponification
The volume of water and the volume ratio of saponification liquor are 10:1.
Because the batter shape that moisture can make chocolate agglomeration, be formed with particle, influences product mouthfeel, so entirely preparing
The entrance of moisture is avoided in journey.
In conclusion the present invention has following advantages: lutein is added in the raw material of chocolate, with common eyeshield
Product is compared, and has many advantages, such as in good taste, easy to carry, easily edible, and can be eaten in all case；Pass through simple work
Skill equipment, the chalk taste that easy production method obtains is mellow, is suitable for various people.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
The embodiment of invention for those of ordinary skill in the art without creative efforts, can also basis
The attached drawing of offer obtains other attached drawings.
Fig. 1 is the clearance curve figure of functional chocolate prepared by the present invention and lutein tabletting to hydroxyl radical free radical；
Fig. 2 is the clearance curve figure of functional chocolate prepared by the present invention and lutein tabletting to DPPH.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1-6
The compositing formula for specifically providing a kind of functional chocolate is as shown in table 1:
A kind of compositing formula of functional chocolate of table 1
Embodiment 7
It is prepared according to the compositing formula that embodiment 1-6 is provided by following method, specifically includes the following steps:
(1) cocoa butter to be shredded, is put into pot, temperature is controlled at 40-45 DEG C, it heats while stirring, mixing speed 40-
50r/min stirs 3-5min；
(2) after the cocoa butter in step (1) melts completely, the cocoa liquor powder of chopping, temperature control are added thereto
System heats while stirring at 40-45 DEG C, mixing speed 40-50r/min, stirs 3-5min；
(3) in step (2) cocoa liquor all melt turning off stove, and thereto be added cocoa power, honey, phosphatide and
Pumpkin lutein stirs until it can't see dry powder, mixing speed 40-50r/min, stirs 3-5min；
(4) whole after mixing to cocoa butter, cocoa liquor, cocoa power, honey, phosphatide and pumpkin lutein；Temperature adjustment
Concrete operations are as follows: firstly, at 40-45 DEG C small fire heat, heat while stirring, mixing speed 40-45r/min, until
Mixture becomes the thick shape of paste of no granular sensation, and smooth glossy, can drip in item；Mixture is placed in ice by right turning off stove
In water, cool down while stirring, mixing speed 40-45r/min after being cooled to 25-30 DEG C, is heated with small fire, side again immediately
Side stirring is heated, mixing speed 40-45r/min, temperature is increased to 30-35 DEG C, has light until mixture becomes smooth again
Pool can be dripped in item to get chocolate liquid.
(5) first mold is preheated in advance, is constantly vibrated after pouring into chocolate liquid thereto, mold and chocolate liquid are common certainly
It is so cooled to room temperature, is finally sent into sizing in freezing chamber, the chocolate after demoulding continues maturation under conditions of being placed in 18 DEG C, places
Time 7 days or so.
Embodiment 8
Sensory evaluation is carried out to the functional chocolate and commercially available chocolate that are prepared by embodiment 1-6.
Select that 10 young people (age 14-44 years old, each 5 of men and women), (age 45-49 years old, men and women each 5 by 10 a middle-aged persons
Position), 10 the elderlys (age 60 years old or more, each 5 of men and women), made using 100 points, color 20 divides, and hardness 20 is divided, chewiness
20 points, flavour 20 divides, and structural state 20 divides, and evaluation result is shown in Table 2.
2 sensory evaluation of table
It follows that with the variation of honey additional amount, a kind of sugariness of functionality chocolate can be slightly changed, outside
Sight, hardness, mouthfeel etc. variation are suitable for majority of populations less.
Embodiment 9
By the edible information feedback for the functional chocolate that embodiment 5 is prepared:
120 eaters: 40 people of adolescent student (age 14-25 years old, each 20 people of men and women) commonly uses 40 people of computer work person
(age 25-50 years old, each 20 people of men and women), 40 people of the middle-aged and the old (age 50 years old or more, each 20 people of men and women).
Effect judgment basis are as follows:
Effective: long-time eye user, the morning eat 2 pieces of chocolates (14g), eat 2 pieces of chocolates (14g) afternoon, continuous edible
14 days, eye was sour and astringent and swelling sense disappears, and had no adverse reaction.
Effective: long-time eye user, the morning eat 2 pieces of chocolates (14g), eat 2 pieces of chocolates (14g) afternoon, continuous edible
14 days, eye was sour and astringent and swelling sense mitigates, and had no adverse reaction.
Invalid: long-time eye user, the morning eat 2 pieces of chocolates (14g), eat 2 pieces of chocolates (14g) afternoon, continuous edible
14 days, eye was sour and astringent and swelling sense is not eased.
Feedback result: 1) effective 36 people of person, responder are 66 people, and nonresponder is 18 people；
2) eating effect and age, gender are unrelated；
3) the not good enough person of digestive tract function, with healthy person eating effect without larger difference；
It can be seen that for most crowds, after eating a kind of functional chocolate, visual fatigue can be obtained well
Alleviate；Edible simultaneously to limit the quantity: the daily edible function chocolate of 14 years old or more crowd is no more than 12 pieces, about 94g, 4-14 years old children
Daily edible function chocolate is no more than 6 pieces, and about 42g is not suitable for 0-3 years old infants.
Embodiment 10
Optic nerve is non-renewable, and the blue light of high-energy, which can induce, to be generated free radicals, and damages optic cell.Lutein can be caught
Active oxygen radical is obtained, destruction of the active oxygen radical to optic cell is prevented, plays antioxidation.
The test of oxidation resistance is carried out by functional chocolate prepared by embodiment 5:
During the test to guarantee that test group is identical as control group solution concentration, pumpkin is added by host material of starch
Lutein tabletting is made in lutein, and lutein adding proportion is identical with functional chocolate, facilitates carry out quantitative comparison.
1) the ability measurement of hydroxyl radical free radical is removed
6mmol/LFeSO is separately added into tool plug test tube4Solution 2ml, H2O2Solution 2ml, the functionality of various concentration are skilful
Gram force extracting solution (0.1g/ml, 0.2g/ml, 0.3g/ml, 0.4g/ml, 0.5g/ml) 2ml is mixed well and is stood 10min, then
6mmol/L salicylic acid 2ml is added, shakes up, stands 30min；Blank solution are as follows: by the ethyl alcohol generation of sample same volume in system
It replaces, other operations are identical；Self-control lutein tabletting is positive control, and absorbance value, test result such as Fig. 1 are measured at 510nm
It is shown.
2) ability of DPPH is removed
By 1ml2 × 10-4The DPPH ethanol solution of mol/L and the functional chocolate extracting solution (0.1g/ of 1ml various concentration
Ml, 0.2g/ml, 0.3g/ml, 0.4g/ml, 0.5g/ml) it mixes in addition tool plug test tube, 30min, blank solution are reacted in dark place
Are as follows: the ethyl alcohol of the same volume of sample in system is replaced, other operations are identical；Self-control lutein tabletting is positive control, in
Its absorbance value is measured at 515nm, test results are shown in figure 2.
By Fig. 1-2 it is found that with functional chocolate soln and lutein tabletting solution concentration raising, the two is to hydroxyl
Free radical and DPPH elimination effect gradually increase, and are in dose-effect relationship within the scope of a certain concentration.Linear regression analysis shows function
It is respectively IC that energy property chocolate and lutein tabletting, which remove concentration to the half of hydroxyl radical free radical,50=0.66g/mL and IC50=
0.88g/mL；It is respectively IC that functional chocolate and lutein tabletting, which remove concentration to the half of DPPH free radical,50=0.56g/mL
And IC50=0.74g/mL.To the strong and weak sequence of hydroxyl radical free radical Scavenging activity are as follows: functional chocolate > lutein tabletting；It is right
The strong and weak sequence of the Scavenging activity of DPPH free radical are as follows: functional chocolate > lutein tabletting.
It can thus be concluded that functionality chocolate produced by the present invention has good oxidation resistance, it is a kind of excellent
Free radical scavenger, long-term use can play a good protective effect to eyesight, have a good application prospect.
Embodiment 11
Physical and chemical index, microbiological indicator, nutritive index is carried out to the functional chocolate that embodiment 5 is prepared to survey
Examination, while nutritive index and commercially available chocolate being compared, test result is as shown in table 3, table 4 and table 5:
3 physical and chemical index of table
| Project | National standard index | 5 detected value of embodiment |
| Lead (Pb)/(mg/kg) | ≤1 | ≤0.3 |
| Total arsenic (in terms of As)/(mg/kg) | ≤0.5 | ≤0.1 |
| Copper (Cu)/(mg/kg) | ≤15 | ≤2 |
4 microbiological indicator of table
5 nutritive index of table (every 100g)
Energy of the invention is moderate as can be seen from Table 5, and protein content is high, and fat content is low, and carbohydrate contains
Measure low, sodium content is moderate, therefore chocolate prepared by the present invention is healthier, has better health-care effect.
Embodiment 12
Selection male rat 20, cleaning grade, weight 230-280g.Two groups are randomly divided into, every group 10, one group is real
Group is tested, another group is control group.Experimental group: functional chocolate distilled water is diluted to 0.5g/mL, and (pumpkin lutein content is
0.075mg)；Control group: pumpkin lutein distilled water is diluted to 0.075mg/mL；It is administered respectively, one group of einnehmen function chalk
Power dilution, one group is taken pumpkin lutein dilution, and dosage is 1mL.
Experimental group and control group 4h and rear 4h before administration take blood 1.5mL in the intraocular corner of the eyes, anticoagulant heparin, 6000r/min from
Heart 10min obtains 0.7mL serum, and 1mL methanol is added and shakes 30s, adds the concussion of 1.5mL n-hexane 10min, 5000r/min
It is centrifuged 10min, takes supernatant, and use N2Drying, is re-dissolved in 100 μ L n-hexanes, takes 15 μ L HPLC to analyze, test result
As shown in table 6.
The absorbability test of the functional chocolate of table 6
As shown in Table 6, einnehmen function chocolate is got well than directly taking the assimilation effect of pumpkin lutein, with chocolate
The bioavilability of lutein can be improved for host material, enhance eyeshield effect.
In short, the present invention is a kind of functional eyeshield chocolate, raw material therein is pure plant extract component, without any
Chemical addition agent, preservative realize the function of protection eyesight by scientific matching, while in good taste, and quality is fine and smooth, wherein
Lutein can effectively absorb the blue violet light for having detrimental effect to retina, the activity of inhibitory activity oxygen radical prevents freely
Destruction of the base to cell has specific inoxidizability, plays important function in terms of vision protection.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so being described relatively simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (9)
1. a kind of functionality chocolate, which is characterized in that the component including following mass percentage: cocoa butter 23-27%, can
It can liquid block 47-52%, cocoa power 4-8%, honey 17-24%, phosphatidase 0 .20-0.35%, pumpkin lutein 0.010-
0.015%.
2. a kind of functional chocolate according to claim 1, which is characterized in that the group including following mass percentage
Point: cocoa butter 25%, cocoa liquor 47%, cocoa power 8%, honey 19.755%, phosphatidase 0 .23%, pumpkin lutein
0.015%.
3. a kind of preparation method of functionality chocolate, which comprises the following steps:
(1) cocoa butter is shredded, is put into pot, heated while stirring；
(2) after the cocoa butter in step (1) melts completely, the cocoa liquor powder of chopping is added thereto, Bian Jiare is stirred on side
It mixes；
(3) all melt turning off stove to the cocoa liquor in step (2), and cocoa power, honey, phosphatide and pumpkin are added thereto
Lutein stirs until it can't see dry powder；
(4) it is all uniformly mixed to cocoa butter, cocoa liquor, cocoa power, honey, phosphatide and the pumpkin lutein in step (3)
After carry out temperature adjustment, obtain chocolate liquid；
(5) in the chocolate liquid injection mold obtained step (4), natural cooling molding.
4. a kind of preparation method of functional chocolate according to claim 3, which is characterized in that in the step (1)
Heating temperature be 40-45 DEG C, mixing speed 40-50r/min, stir 3-5min.
5. a kind of preparation method of functional chocolate according to claim 3, which is characterized in that in the step (2)
Heating temperature be 40-45 DEG C, mixing speed 40-50r/min, stir 3-5min.
6. a kind of preparation method of functional chocolate according to claim 3, which is characterized in that in the step (3)
Mixing speed is 40-50r/min, stirs 3-5min.
7. a kind of preparation method of functional chocolate according to claim 3, which is characterized in that step (4) tool
Body includes: all to carry out temperature adjustment after mixing to cocoa butter, cocoa liquor, cocoa power, honey, phosphatide and pumpkin lutein；
The concrete operations of temperature adjustment are as follows: firstly, small fire heats at 40-45 DEG C, heat while stirring, mixing speed 40-45r/min,
Until the thick shape of paste that mixture becomes no granular sensation, and it is smooth glossy, it can be dripped in item；Right turning off stove, mixture is set
In ice water, cool down while stirring, mixing speed 40-45r/min after being cooled to 25-30 DEG C, is added with small fire again immediately
Heat heats while stirring, and mixing speed 40-45r/min, temperature is increased to 30-35 DEG C, until mixture becomes smooth again
It is glossy, it can drip in item to get chocolate liquid.
8. a kind of preparation method of functional chocolate according to claim 3, which is characterized in that in the step (3)
Pumpkin lutein be it is extracted, saponification, obtain after purification, specifically includes the following steps:
(1) it extracts: pumpkin coarse powder is placed in a beaker, dehydrated alcohol is added, solid-liquid ratio 1:40-1:80g/mL carries out ultrasound
It extracts, ultrasonic power 125-225W, extraction time 20-60min；After extraction, extracting solution is filtered, in 4000-
Under the revolving speed of 5000r/min, it is centrifuged 10-15min, supernatant is collected by supernatant evaporating, concentrating and drying and obtains lutein ester；
(2) it is saponified: 20-40%KOH- ethanol solution, solid-liquid ratio 1:2-1:4g/mL, at 30-40 DEG C is added to lutein ester
Under, set dark place saponification 4-6h；After saponification, certain volume distilled water is added thereto and stirs evenly, filters,
Obtain lutein crude product；
(3) it purifies: using silica gel as stationary phase, using dehydrated alcohol as mobile phase, suitable dehydrated alcohol being added into stationary phase, stirs
After mixing uniformly, wet method dress post；Product is appropriate after weighing saponification, after being dissolved with dehydrated alcohol, is slowly added with rubber head dropper along post jamb
Enter, after sample introduction, eluted with appropriate dehydrated alcohol, collect target components, rotary evaporation is carried out to the solution being collected into,
After volatilizing solvent, the lutein that is purified.
9. a kind of preparation method of functional chocolate according to claim 8, which is characterized in that step (2) soap
The volume for the distilled water being added in change and the volume ratio of saponification liquor are 10:1.
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| CN112899071A (en) * | 2021-01-29 | 2021-06-04 | 宁波泰一健康产业有限公司 | Method for preparing five-kernel orally-dissolved freeze-dried block through supercritical extraction |
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