CN109730182A - Green tea perfume (or spice) and high anti-oxidation chocolate coating and the preparation method and application thereof - Google Patents
Green tea perfume (or spice) and high anti-oxidation chocolate coating and the preparation method and application thereof Download PDFInfo
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- CN109730182A CN109730182A CN201910015809.4A CN201910015809A CN109730182A CN 109730182 A CN109730182 A CN 109730182A CN 201910015809 A CN201910015809 A CN 201910015809A CN 109730182 A CN109730182 A CN 109730182A
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- 235000009569 green tea Nutrition 0.000 title claims abstract description 100
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 92
- 238000000576 coating method Methods 0.000 title claims abstract description 42
- 239000011248 coating agent Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 20
- 239000002304 perfume Substances 0.000 title abstract description 4
- 235000013599 spices Nutrition 0.000 title abstract description 4
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 102
- 239000000843 powder Substances 0.000 claims abstract description 92
- 235000013305 food Nutrition 0.000 claims abstract description 31
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Abstract
The present invention provides green tea perfume (or spice) and high anti-oxidation chocolate coating and the preparation method and application thereof.The chocolate coating is made by the raw material including cocoa liquor, milk powder, cocoa butter, soybean lecithin, cane sugar powder, nanoscale green tea powder, sodium citrate, palm oil, with green tea flavored, strong antioxidant action, and it is able to satisfy chocolate product hygienic requirements.The present invention also provides the preparation methods of the chocolate coating, efficiently solve in the prior art green tea powder in application problem that is non-aqueous or being practically free of in aqueous systems, green tea powder is used in the food such as dessert, candy, the biscuit of oily phase food and chocolate coating by success, realize antioxidant effect of the green tea powder in these food, its is anti-oxidant to improve 2~3 times compared with prior art products, significantly improves the storage quality of product.Meanwhile the present invention also provides the application of the chocolate coating, containing described product of chocolate coating and preparation method thereof, there is good application value.
Description
Technical field
The invention belongs to food processing fields, in particular to green tea perfume (or spice) and high anti-oxidation chocolate coating and preparation method thereof
With application.
Background technique
Water-soluble substances in tealeaves are 30%~48% (w/w), and main chemical compositions include that tea polyphenols, tea are more
Sugar, alkaloids, amino acids, carbohydrate, organic acid, ash content etc.[1], there is anti-oxidant, prevention cardiovascular disease, adjust brain mind
The effects of through mediator metabolism, blood pressure lowering[2].But tealeaves needs to impregnate Instant Drinks, eats and inconvenient, and cannot be by the function of tealeaves
Ingredient leaches completely, if the water leaching rate of tea polyphenols is about 60%~70%, vitamin, free amino acid and minerals leaching rate
About 70%~80%, tea polysaccharide, dietary fiber leaching rate are then lower than 20%[3], insoluble or slightly solubility ingredient, such as part
Vitamin and most protein, carbohydrate, carrotene and part minerals etc., which still reside in tea grounds, to be lost
It abandons, therefore its utilization rate is lower.
The shortcomings that green tea powder or matcha powder then can avoid tea-making.Green tea powder is the miniaturization processing product of green tea, is retained
The health-care effect of tea.Such as in dog diet when the green tea powder of addition 1.0%, show that it has anti-oxidant, protection liver, promotion II
The expression of phase detoxifying gene and the effect of control weight[4-5].Green tea is micronized after powdering, and specific surface area increases, and can mention
Dissolubility, absorbability, adsorptivity, chemical activity, the solid fragrance of high tea powder[6], organism is especially promoted to function in green tea
The absorption of ingredient and health-care components, and then greatly improve its bioactivity or health-care effect.Therefore, green tea powder has been used for acid
Milk[7], feed[6]In equal products.
But the said goods are all substantially aqueous phase system, the tea polyphenols, tea polysaccharide in micronization green tea powder can be molten
After swollen, ingredient is redissolved in water phase and plays antioxidation；And for as the fat-soluble system such as chocolate, grease, ultra micro
The ingredients such as tea polyphenols, tea polysaccharide in refinement green tea powder are then difficult to be swollen, dissolve or be moved in these oily phases and rise anti-oxidant
Effect, this is the main skill for not being used to be faced in chocolate or its coating product by ultra tiny (i.e. nanoscale) green tea powder at present
Art problem.In addition, do not have sterilization process in chocolate making process, adding after ultra tiny green tea powder is easily to make coating chocolate
Product microorganism is exceeded；The ultra tiny green tea powder of third, drying regime is added in chocolate coating ingredient, can change its flowing
Property and influence the organoleptic properties such as coating uniformity, brightness, smooth feeling.Above-mentioned 3 points are to produce ultra tiny green tea in the prior art
The important technology obstacle of powder chocolate coating and products thereof.
The fat of about one third weight is typically contained in chocolate.Although its saturated fatty acid content is relatively high, because
Its standing time is long, and oxidation, which is ruined, may still lead to product and lose edible value.Produce the raw material of chocolate --- in cocoa bean, though
So also containing the antioxidant such as a small amount of procyanidine, catechin, chlorogenic acid, scopoletin, but it is in fermentation, heat drying because damaging
It loses a lot of；In addition as chocolate bean products, due to the thinner thickness of its coating, can be also diffused into because of above-mentioned antioxidant
The amount of these Natural Antioxidants in chocolate coating is reduced in fuse.In short, preventing chocolate, especially marble chocolate
The vital task of always such Product quality and safety is ruined in the oxidation of fatty acid in coating.For example, by addition antioxidant,
Add anti-oxidant preserved egg[8], improve tempering process[9]Etc. modes improve the oxidation resistance of chocolate product.But have no makes at present
The report of chocolate product oxidation resistance is improved with nanoscale green tea powder, and to reach the purpose, must just be solved above-mentioned
Three key technical problems.
Bibliography:
[1] Tu Youying tea and health Beijing [M]: world book publishing house, 2011:30-31.
[2] chemistry that grandson's volume drinks tea with healthy [J] life, 2003,23 (1): 44-45.
[3] Wang Zhen ultrafine green tea powder and application [J] food science and technology in the food industry, 2007, (12): 73-75.
The antioxidation of the such as [4] Li Yu, Tao Huanqing, Zhang Yudie green tea powder and green tea polyphenols to dog, animal nutrition
Report, 2017,29 (10): 3737-3749.
[5] Li Jing, Yan Zeqing, influence of the Lie group green tea powder to old dog biochemical indicator and oxidation resistance, herding and beast
Doctor, 2011,43 (4): 32-35.
[6] Li Lili ultrafine green tea powder is big to fast large-scale high-quality chicken lipid metabolism and the Guangxi the influence of immunity function [D]
It learns, 2007,9-12.
The Research on processing technology of the ultrafine green tea powder xylitol Yoghourt such as [7] Dan Jing, Zhang Song, Jiang Zhumao.China's brewing,
2017,36 (12): 191-194
[8] a kind of preparation process of antioxidation pine pollen chocolate cake of general achievement: China, 201210318228.6 [P] .2013-
08-21.
[9] B. Bei Haite, C. Austria Walker's, the method that S. section woods increases chocolaty antioxidant activity: China,
200780032029.6[P].2013-07-17.
Summary of the invention
To solve the above problems, the present invention is intended to provide a kind of apply with green tea fragrance and the chocolate of high anti-oxidation effect
The production technology of layer and the preparation method and application thereof.
The primary purpose of the present invention is that the shortcomings that overcoming the prior art and deficiency, provide a kind of with green tea fragrance and height
The chocolate coating of antioxidation, by selecting the raw material of suitable proportion, obtain with green tea flavored, antioxidation is strong and
Meet the coating of chocolate product hygienic requirements.
Another object of the present invention is to provide the preparation method of the chocolate coating, the original based on suitable proportion
Material efficiently solves application of the green tea powder in this non-aqueous (or hardly aqueous) system of chocolate by suitable processing and asks
Topic.
A further object of the present invention is to provide the applications of the chocolate coating.
Another object of the present invention is to provide a kind of chocolate food and preparation method thereof.
The purpose of the invention is achieved by the following technical solution:
A kind of chocolate coating with green tea fragrance and high anti-oxidation effect, the chocolate coating include pressing as follows
The raw material that mass fraction calculates:
The fineness of the nanoscale green tea powder is preferably 0.001~0.1 μm；Further preferably fineness is less than 0.05 μm
Be partially larger than 50%, fineness less than 0.04 μm be partially larger than 20%.
The nanoscale green tea powder can be by obtaining after carrying out micronization processing to common green tea powder.
The nanoscale green tea powder preferably first carries out sterilization processing, to reach the requirement of commercial sterilization；At sterilization
After the mode of reason can be radio sterilization or the nanoscale green tea powder is vacuum-packed, it is small that 48 are placed at 60~65 DEG C
When, etc..
The dosage of the sodium citrate is preferably 0.2~0.3 mass parts.
The preparation method of the chocolate coating with green tea fragrance and high anti-oxidation effect, including step is prepared as follows
Suddenly (as shown in Figure 1):
(1) swelling of nanometer green tea powder
First the palm oil of formula ratio is heated to dissolving, the nanometer green tea powder for adding formula ratio is swollen 36~50 hours
Afterwards, the nanometer green tea powder after dissolving and being centrifugally separating to obtain before its solidification palm oil and swelling is reheated；
(2) it refines
Cocoa butter, cocoa liquor are liquefied lower than 60 DEG C of conditions first, obtain liquefied cocoa material, then successively will
The isolated palm oil investment fine grinding cylinder of above-mentioned liquefied cocoa material, milk powder and cane sugar powder, step (1), temperature control exist
It dissolves and refines 16~24 hours at 40~45 DEG C, obtain chocolate mass；
(3) it refines
Nanoscale green tea powder after step (1) swelling, soybean lecithin are added in above-mentioned chocolate mass, 45~60
It is refined 24~72 hours at DEG C, obtains chocolate material；
(4) temperature adjustment
Chocolate material temperature is quickly down to 45 DEG C hereinafter, being then successively cooled to 29 DEG C from 40 DEG C again, then delay from 29 DEG C
Slow cool down is to 27 DEG C, then rises again from 27 DEG C and carry out three temperature section processing to 30 DEG C, obtains chocolate coating material.
Described in step (4) by chocolate material temperature be quickly down to 45 DEG C further below preferably be quickly down to it is close
40℃。
The chocolate coating is preparing the application in chocolate food.
A kind of chocolate food, the food contain the chocolate coating.
The food can be lower than 5% food for moisture contents such as candy, dessert, biscuits.
The preparation method of the chocolate food includes the following steps: the chocolate coating material equably
It is coated on the food, hardening by cooling, is packaged to be affiliated chocolate food.
The thickness of the chocolate coating of the chocolate food can be adjusted according to specific product.
The present invention has the following advantages and effects with respect to the prior art:
1. green tea powder (such as the ingredients such as tea polyphenols) are successfully used in oily phase food by the present invention for the first time, product is not only assigned
The fragrance of green tea also achieves antioxidant effect of the green tea powder in oily phase food.
2. product store 2~3 weeks after, by swelling after nanometer green tea powder in antioxidant content, such as tea polyphenols, dimension life
The antioxidant contents such as plain E, carotenoid, and the sodium citrate with chelated metal ions can be sufficiently dispersed in skilful
Gram force applies in clothing, and the oxidation for reducing chocolate painting clothing is ruined.Its is anti-oxidant can less to add or only add common green tea powder
Marble chocolate product improves 2~3 times, substantially increases the storage quality of product.
3. the generation of preparation process of the invention without wastes such as tea grounds, tea polysaccharide therein, fatty acid, dietary fiber etc.
Nutrient can still be converted by human body intestinal canal to be absorbed.
Detailed description of the invention
Fig. 1 is production process route figure of the present invention.
Specific embodiment
Present invention will now be described in further detail with reference to the embodiments and the accompanying drawings, but embodiments of the present invention are unlimited
In this.
Green tea powder in following embodiment is the green tea powder product purchased from the celestial numerous Biotechnology Co., Ltd in Fujian.
Embodiment 1
First 15.1kg palm oil is heated to dissolving, after adding nanometer green tea powder 0.2kg swelling 48 hours, be reheated molten
It solves and is being centrifugated palm oil and the nanometer green tea powder after swelling before it is solidified.Wherein, the nanometer green tea powder is commercially available
Green tea powder obtains after the processing of further micronization, the fineness of the nanometer green tea powder are as follows: portion of the fineness less than 0.05 μm
Divide and be greater than 50%, fineness is partially larger than 20% less than 0.04 μm.
Weigh cocoa liquor 10kg, milk powder 12kg, cocoa butter 20kg, soybean lecithin 0.2kg, cane sugar powder 44kg, lemon
Sour sodium 0.2kg, the palm oil after above-mentioned swelling nanometer green tea powder centrifugation, is sequentially placed into fine grinding cylinder, is first being lower than 60 DEG C of temperature
After being liquefied, continues to dissolve and refine 16~24 hours at 40~45 DEG C, make material at uniform screened stock shape；It is above-mentioned again
The nanoscale green tea powder that has been swollen, soybean lecithin 0.2kg, then 45~60 DEG C of temperature, refining 24~72 hours are controlled, it obtains skilful
Gram force material；It is then (cold from 40 DEG C according still further to cooling when making chocolate material fast cooling at 45 DEG C or close to 40 DEG C after concise
But to 29 DEG C), Slow cooling (being cooled to 27 DEG C from 29 DEG C), rise again again (from 27 DEG C go up to 30 DEG C), obtain well-crystallized, supply
The chocolate coating of Tu Yiyong；Again through the material is equably coated on the fuse of candy or dessert in Tu Yiji (or wrapping up in clothing machine),
And through hardening by cooling, select, pack after obtain apply clothing marble chocolate product.
Embodiment 2
First 25.4kg palm oil is heated to dissolving, adds the nanometer green tea powder (fineness of nanometer green tea powder of formulation material
With embodiment 1) after 0.4kg swelling 36 hours, reheat dissolution and receiving after being centrifugated palm oil and swelling before it is solidified
Rice green tea powder.
Weigh cocoa liquor 13kg, milk powder 16kg, cocoa butter 30kg, cane sugar powder 48kg, sodium citrate 0.4kg are above-mentioned molten
Palm oil after swollen nanometer green tea powder centrifugation, is sequentially placed into fine grinding cylinder, first after the temperature lower than 60 DEG C is liquefied, then at 40
Continue to dissolve and refine 16~24 hours at~45 DEG C, makes material at uniform screened stock shape；Add that above-mentioned swelling is good to be received
Meter level green tea powder, soybean lecithin 0.7kg, then 45~60 DEG C of temperature, refining 24~72 hours are controlled, obtain chocolate material；Essence
After white silk, when making chocolate material fast cooling at 45 DEG C or close to 40 DEG C, then according still further to cooling (being cooled to 29 DEG C from 40 DEG C),
Slow cooling (being cooled to 27 DEG C from 29 DEG C) rises again (go up from 27 DEG C to 30 DEG C) again, obtains well-crystallized, for the skilful of Tu Yiyong
Gram force coating；Again through the material is equably coated on the fuse of candy or dessert in Tu Yiji (or wrapping up in clothing machine), and through cooling hard
It is obtained after changing, select, packing and applies clothing marble chocolate product.
Embodiment 3
First 20.5kg palm oil is heated to dissolving, adds a nanometer green tea powder (the same embodiment of the fineness of nanometer green tea powder
1) after 0.45kg is swollen 50 hours, dissolution is reheated and in its nanometer green tea after solidifying preceding centrifuge separation palm oil and swelling
Powder.Cocoa liquor 11.5kg, milk powder 14kg, cocoa butter 25kg, cane sugar powder 46kg, sodium citrate 0.3kg are weighed, above-mentioned swelling is received
Palm oil after rice green tea powder centrifugation, is sequentially placed into fine grinding cylinder, first after the temperature lower than 60 DEG C is liquefied, then at 40~45
Continue to dissolve and refine 16~24 hours at DEG C, makes material at uniform screened stock shape；It is green to add the good nanoscale of above-mentioned swelling
Tea powder, soybean lecithin 0.45kg, then 45~60 DEG C of temperature, refining 24~72 hours are controlled, obtain chocolate material；After concise,
When making chocolate material fast cooling at 45 DEG C or close to 40 DEG C, then according still further to cooling (being cooled to 29 DEG C from 40 DEG C), slowly
Cooling (being cooled to 27 DEG C from 29 DEG C) rises again (rise again from 27 DEG C to 30 DEG C) again, obtain well-crystallized, the chocolate for Tu Yiyong
Coating；Again through the material is equably coated on the fuse of candy or dessert in Tu Yiji (or wrapping up in clothing machine), and through hardening by cooling, choose
It is obtained after choosing, packaging and applies clothing marble chocolate product.
Comparative example
1. being not added with the preparation of the marble chocolate product of green tea powder
In addition to being added without nanoscale green tea powder, other raw material components and the preparation method is the same as that of Example 1 are prepared and are not added with
The marble chocolate product of green tea powder.
2. adding the preparation of the marble chocolate product of common green tea powder
Except nanoscale green tea powder is replaced with equivalent common green tea powder (i.e. commercially available green tea powder without micronization at
Reason), the marble chocolate for adding common green tea powder is prepared in other raw material components and the preparation method is the same as that of Example 1.
Effect example
The present embodiment using peroxide value evaluation nanometer green tea powder oxidation resistance, specific measurement according to
Titration specified in " measurement of peroxide value in GB5009.227-2016 national food safety standard food " carries out, peroxide
Change value is lower, shows that the oxidation resistance of product is stronger.
The painting clothing marble chocolate product that embodiment 1 is obtained place 1 year after, in comparative example be not added with green tea powder
The peroxide value of marble chocolate product and the marble chocolate product of the common green tea powder of addition is measured, and the results are shown in Table 1.By
Table 1 is it is found that the present invention is added to the antioxidant effect of the painting clothing marble chocolate of nanoscale green tea powder compared with being not added with the skilful of green tea powder
Gram force beans product and the marble chocolate product for adding common green tea powder significantly improve 2~3 times, substantially increase the storage of product
Quality.
Table 1 adds influence of the nanometer green tea powder to marble chocolate peroxide value (PV)
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of chocolate coating with green tea fragrance and high anti-oxidation effect, which is characterized in that the chocolate coating
Including the raw material calculated according to the mass fraction as follows:
2. the chocolate coating according to claim 1 with green tea fragrance and high anti-oxidation effect, it is characterised in that:
The fineness of the nanoscale green tea powder is 0.001~0.1 μm；
The nanoscale green tea powder after carrying out micronization processing to common green tea powder by obtaining；
The nanoscale green tea powder first carries out sterilization processing.
3. the chocolate coating according to claim 2 with green tea fragrance and high anti-oxidation effect, it is characterised in that:
The fineness of the nanoscale green tea powder is to be partially larger than 50% less than 0.05 μm, and part of the fineness less than 0.04 μm is big
In 20%；
The mode of the sterilization processing includes radio sterilization；Or after the nanoscale green tea powder is vacuum-packed,
60~65 DEG C are placed 48 hours.
4. the preparation side of the described in any item chocolate coatings with green tea fragrance and high anti-oxidation effect of claims 1 to 3
Method, which is characterized in that including following preparation step:
(1) swelling of nanometer green tea powder
First the palm oil of formula ratio is heated to dissolving, after adding the swelling of nanometer green tea powder 36~50 hours of formula ratio, then
Nanometer green tea powder after dissolving by heating and being centrifugally separating to obtain before its solidification palm oil and swelling；
(2) it refines
Cocoa butter, cocoa liquor are liquefied lower than 60 DEG C of conditions first, obtain liquefied cocoa material, then successively will be above-mentioned
The isolated palm oil investment fine grinding cylinder of liquefied cocoa material, milk powder and cane sugar powder, step (1), temperature control 40~
It dissolves and refines 16~24 hours at 45 DEG C, obtain chocolate mass；
(3) it refines
Nanoscale green tea powder after step (1) swelling, soybean lecithin are added in above-mentioned chocolate mass, at 45~60 DEG C
Refining 24~72 hours, obtains chocolate material；
(4) temperature adjustment
The temperature for the chocolate material that step (3) obtains quickly is down to 45 DEG C hereinafter, be then successively cooled to 29 DEG C from 40 DEG C again,
27 DEG C are slowly cooled to from 29 DEG C again, then rises again from 27 DEG C and carries out three temperature section processing to 30 DEG C, obtains chocolate coating material
Material.
5. the preparation method of the chocolate coating according to claim 4 with green tea fragrance and high anti-oxidation effect,
It is characterized in that:
The temperature for the chocolate material that step (3) obtains quickly is down to 40 DEG C in step (4).
6. the described in any item chocolate coatings with green tea fragrance and high anti-oxidation effect of claims 1 to 3 are skilful in preparation
Application in gram force food.
7. a kind of chocolate food, it is characterised in that:
The food contains the described in any item chocolates with green tea fragrance and high anti-oxidation effect of claims 1 to 3
Coating.
8. chocolate food according to claim 7, it is characterised in that:
The food is the food that moisture content is lower than 5%.
9. chocolate food according to claim 7, it is characterised in that:
The food is candy, dessert, biscuit.
10. the preparation method of the described in any item chocolate foods of claim 7~9, which comprises the steps of:
The described in any item chocolate coatings with green tea fragrance and high anti-oxidation effect of claims 1 to 3 are equably applied
On the food, hardening by cooling is packaged to be affiliated chocolate food.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101573044A (en) * | 2006-08-28 | 2009-11-04 | 普瑞图斯股份有限公司 | Method to increase the antioxidant activity of chocolate |
| CN107410626A (en) * | 2017-04-14 | 2017-12-01 | 安徽兆龙食品有限公司 | A kind of chocolate containing Tea Polyphenols and preparation method thereof |
| CN108244327A (en) * | 2018-02-05 | 2018-07-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of chocolate composition, coating and preparation method thereof and the frozen for being coated with it |
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2019
- 2019-01-08 CN CN201910015809.4A patent/CN109730182B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101573044A (en) * | 2006-08-28 | 2009-11-04 | 普瑞图斯股份有限公司 | Method to increase the antioxidant activity of chocolate |
| CN107410626A (en) * | 2017-04-14 | 2017-12-01 | 安徽兆龙食品有限公司 | A kind of chocolate containing Tea Polyphenols and preparation method thereof |
| CN108244327A (en) * | 2018-02-05 | 2018-07-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of chocolate composition, coating and preparation method thereof and the frozen for being coated with it |
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