CN110521837A - A kind of lucidum spore powder function chocolate tablet and preparation method - Google Patents
A kind of lucidum spore powder function chocolate tablet and preparation method Download PDFInfo
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- CN110521837A CN110521837A CN201910484137.1A CN201910484137A CN110521837A CN 110521837 A CN110521837 A CN 110521837A CN 201910484137 A CN201910484137 A CN 201910484137A CN 110521837 A CN110521837 A CN 110521837A
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- Prior art keywords
- lucidum spore
- spore powder
- chocolate tablet
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- temperature control
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- 239000000843 powder Substances 0.000 title claims abstract description 103
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 24
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 24
- 238000005516 engineering process Methods 0.000 claims abstract description 19
- 238000005496 tempering Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 238000001746 injection moulding Methods 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 3
- 244000299461 Theobroma cacao Species 0.000 claims description 63
- 229940110456 cocoa butter Drugs 0.000 claims description 36
- 235000019868 cocoa butter Nutrition 0.000 claims description 36
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 23
- 238000000053 physical method Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 14
- 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 13
- 229940083466 soybean lecithin Drugs 0.000 claims description 13
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 12
- 244000130270 Fagopyrum tataricum Species 0.000 claims description 12
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims description 12
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 12
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 12
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 11
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 11
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- 238000000034 method Methods 0.000 claims description 11
- 239000000811 xylitol Substances 0.000 claims description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 11
- 229960002675 xylitol Drugs 0.000 claims description 11
- 235000010447 xylitol Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
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- 230000005684 electric field Effects 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 235000019628 coolness Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000004927 fusion Effects 0.000 claims description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims 2
- YTBSYETUWUMLBZ-UHFFFAOYSA-N D-Erythrose Natural products OCC(O)C(O)C=O YTBSYETUWUMLBZ-UHFFFAOYSA-N 0.000 claims 1
- YTBSYETUWUMLBZ-IUYQGCFVSA-N D-erythrose Chemical compound OC[C@@H](O)[C@@H](O)C=O YTBSYETUWUMLBZ-IUYQGCFVSA-N 0.000 claims 1
- 206010056474 Erythrosis Diseases 0.000 claims 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 10
- 230000008859 change Effects 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000001953 sensory effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 3
- -1 compound sugar alcohol Chemical class 0.000 abstract description 2
- 238000002844 melting Methods 0.000 abstract description 2
- 230000008018 melting Effects 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 230000006870 function Effects 0.000 description 40
- 230000000694 effects Effects 0.000 description 10
- 238000002474 experimental method Methods 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 239000000654 additive Substances 0.000 description 7
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- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
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- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000219051 Fagopyrum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 241000222336 Ganoderma Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007596 consolidation process Methods 0.000 description 2
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- 238000013461 design Methods 0.000 description 2
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- 238000011156 evaluation Methods 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 230000004089 microcirculation Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 150000003648 triterpenes Chemical class 0.000 description 2
- 206010002660 Anoxia Diseases 0.000 description 1
- 241000976983 Anoxia Species 0.000 description 1
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 241000446313 Lamella Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 229960005305 adenosine Drugs 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000007953 anoxia Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- 235000013861 fat-free Nutrition 0.000 description 1
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- 210000000987 immune system Anatomy 0.000 description 1
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- 230000002401 inhibitory effect Effects 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000036284 oxygen consumption Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000036407 pain Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000004634 pharmacological analysis method 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
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
-
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C19/00—Other disintegrating devices or methods
- B02C19/18—Use of auxiliary physical effects, e.g. ultrasonics, irradiation, for disintegrating
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Toxicology (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food processing technology fields, a kind of lucidum spore powder function chocolate tablet and preparation method are disclosed, rolled by pretreatment, microwave two-part temperature control, the mixing of high-pressure pulse electric broken wall, helical screw agitator, cooling and shaping, a tempering, double tempering processing, injection molding, molding, demoulding, cooled down after-ripening and be prepared.This invention takes after above-mentioned technical proposal, product sensory performance optimal, delicate mouthfeel is crisp, just melt in the mouth, by the way that compound sugar alcohol, citric acid and salt are added in the feed, change the conversion rate of sugar, chocolate crisp chip melting point is improved, the stronger heat resistance of function chocolate tablet is assigned, there is light Reishi sporule fragrance, it is a kind of ideal health food, there is preferable Social benefit and economic benefit.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of lucidum spore powder function chocolate tablet and preparation sides
Method, it is specially a kind of rolled based on the two-part temperature control of physical method microwave and high-pressure pulse electric wall breaking technology lucidum spore powder and
The preparation method of its function chocolate tablet.
Background technique
Currently, the immediate prior art:
Lucidum spore powder is ganoderma lucidum in growth and maturity phase, the extremely small oval reproduction ejected from glossy ganoderma lamella
Cell, that is, ganoderma lucidum seed.Each Reishi sporule only has 4~6 microns, is living organisms, and double-walled construction is outer by hard
Chitin fiber is surrounded, and human body is difficult to fully absorb.It is more suitable for human body stomach after broken wall directly to absorb.It is spirit that it, which has been agglomerated,
The essence of sesame, whole inhereditary materials and health-care effect with ganoderma lucidum.
Lucid ganoderma spore powder polysaccharide can enhance the function of immune system；It reduces blood pressure, prevents the generation of cardiovascular epidemic disease；Add
Fast blood microcirculation improves blood oxygen supply capacity, reduces the ineffective oxygen consumption etc. under body stationary state.In lucidum spore powder
Triterpene is the valuable pharmacological ingredient of ganoderma lucidum, plays important effect for antitumor.Triterpene compound is Reishi sporule hair
Anti-inflammatory, analgesia, calmness, anti-aging, the main composition for inhibiting the effects of tumour cell, anti anoxia are waved, experiments have shown that ganoderma lucidum
Spore triterpenes has the function of improving immunity rapidly.
Lucidum spore powder has improvement microcirculation, reduces cholesterol, avoids vascular sclerosis；Strengthen liver, spleen and stomach
Function, the effect for perfecting digestive organs running, can enhance blood of human body keeping amount, promote hemetaboly, eliminate in vivo certainly
By base, cell senescence is prevented；Electronics can be captured from cancer cell, decline its current potential, so that cancer cell be inhibited to deteriorate and expand
It dissipates.Meanwhile the adenosine of lucidum spore powder inhibits platelet aggregation, prevents thrombosis.Lucidum spore powder contains micro
Elemental selenium, pre- anti-cancer mitigate pain, prevent prostatic lesion, are used in combination with vitamin C, can prevent heart disease, enhancement machine
Can, selenium element is first microelement that government discloses support.
In conclusion problem of the existing technology is:
(1) lucidum spore powder obvious effect, but often exist in the form of brewing, eating method is single, and not portable；
(2) existing lucidum spore powder is mostly rough and torn wall, and mostly lucidum spore powder single-item, and fortification is insufficient；
(3) existing lucidum spore powder bitter taste, similar medicine texture；
(4) existing lucidum spore powder supplies the middle-aged and the old more, and target user is limited to；
(5) cocoa power fusing point is low, Yi Ronghua
Solve the difficulty of above-mentioned technical problem:
(1) technical support is needed, conidia powder finished product existence form is changed
(2) technical support is needed, conidia powder mouthfeel and existence are solved
(3) technical support is needed, chocolate tablet fusing point is improved
Solve the meaning of above-mentioned technical problem:
(1) conidia powder flavor taste can be made to be easier to receive
(2) by improvement technology for broken wall, make conidia powder nutrition accumulation
(3) conidia powder is produced in the form of chocolate crisp chip, easily facilitates carrying
(4) heat resistance of lucidum spore powder crisp chip is enhanced, it is easily stored in the case where being higher than 37 DEG C of environment temperature
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of lucidum spore powder function chocolate tablet and preparation sides
Method.
The invention is realized in this way one kind is rolled based on the two-part temperature control of physical method microwave and high-pressure pulse electric is broken
The preparation method of wall technique lucidum spore powder function chocolate tablet, it is described to be rolled based on the two-part temperature control of physical method microwave and high
The preparation method of impulse electric field wall breaking technology lucidum spore powder function chocolate tablet is pressed to grind by pretreatment, microwave two-part temperature control
Pressure, the mixing of high-pressure pulse electric broken wall, helical screw agitator, cooling and shaping, a tempering, double tempering processing, injection molding, at
Type, demoulding, cooling after-ripening are prepared.
Further, in pretreatment, the component of lucidum spore powder function chocolate tablet is made of major ingredient and auxiliary material；Major ingredient is by spirit
Ganoderma lucidum spore powder, cocoa butter, composition；Auxiliary material is by trehalose, arabite, xylitol, antierythrite, tartary buckwheat powder, soybean phosphorus
Rouge, citric acid, salt composition；
Cocoa butter is the 30~50% of lucidum spore powder function chocolate tablet gross mass by weight percentage；Lucidum spore powder
Account for the 28-55% of gross mass；Trehalose, arabite, xylitol, antierythrite, tartary buckwheat powder, soybean lecithin, citric acid,
Salt accounts for the 15~22% of lucidum spore powder function chocolate tablet gross mass altogether；Wherein, trehalose: arabite: xylitol:
Antierythrite: tartary buckwheat powder: soybean lecithin: citric acid: salt=4:1:3:6:3:0.5:1:0.5；
Further, in pretreatment of raw material, lucidum spore powder utilizes after carrying out broken wall；Tartary buckwheat powder is in 105 DEG C of curing 3min；
Each raw material is greater than 200 mesh after crushing and is sieved
Further, the temperature control of microwave two-part rolls specifically: one section of temperature, 75 DEG C of heating 3min, two sections of temperature are 27 DEG C and add
5~7min of heat；
High-pressure pulse electric broken wall is specially that electric field strength is 26~30kV/cm, pulse number 3.8x104~
4.0x104A, pulse width is 70~90us.
Further, helical screw agitator mixing includes 45~55 DEG C of constant temperature of magnetic stirrer, and 500~700r/m will be smashed
Lucidum spore powder, Icing Sugar are put into constant temperature in the cocoa butter after fusing and stir evenly.
Further, be cooled and shaped includes 10~15 DEG C of pre-coolings 5min, 0~5 DEG C of refrigeration at least 1h.
Further, a tempering includes that will melt after cocoa butter preheating quantitatively；
Double tempering processing includes that a tempering finished product is carried out secondary fusion in chocolate pot, is subsequently reduced to room temperature
Solidification.Reach function chocolate tablet integrally not change in hand, just melt in the mouth.
Further, injection molding temperature is 30 DEG C；
10~15 DEG C of pre-coolings, 0~5 DEG C of refrigeration at least 1h after injection molding.
Further, knockout course is to demould the function chocolate tablet after refrigeration, and it is cold again to be then placed in refrigerator
Hiding；
Lucidum spore powder function chocolate tablet preparation after also need to be packed, obtain lucidum spore powder function chocolate tablet at
Product.
It is rolled and high pressure another object of the present invention is to provide a kind of using based on the two-part temperature control of physical method microwave
The lucidum spore powder function chocolate tablet of the preparation method preparation of impulse electric field wall breaking technology lucidum spore powder function chocolate tablet.
In conclusion advantages of the present invention and good effect are as follows:
It is rolled the present invention is based on physical method using the temperature control of microwave two-part and high-pressure pulse electric wall breaking technology makes ganoderma lucidum
Lucidium spore powder wall breaking rate reaches 87%；By the way that compound alcohol is added in the feed, function chocolate tablet heat resistance is assigned；By will be clever
Ganoderma lucidum spore powder and the compound tabletting of cocoa butter change product shape, improve finished product taste, increase spirit while assigning unique oral sensations
The portability of Ganoderma lucidum spore powder product；Being handled by double tempering reduces whole " fusing point ", forms stable cocoa butter crystal, increases
The qualitative characteristics of function chocolate tablet, ensure that the gloss of product, reach and do not change in hand, just melt in the mouth characteristic, cooperation
Two-period form is cooling, prevents rapid cooling from causing demoulding difficult, impacts to the texture state and gloss of product.
The present invention selects soybean lecithin as emulsifier, accelerates lucidum spore powder, Icing Sugar and other components in cocoa butter
Rate of dispersion, reduce lipophilic surface's component surface tension, be completely dispersed it, be evenly distributed in product, improve
The fullness degree and consolidation of product injection molding, keep product corner angle full, keep glossiness, improve product stripping integrity degree, improve mouth
Sense.
Product of the present invention organoleptic quality is best, and delicate mouthfeel is crisp, has light Reishi sporule fragrance, and have very high
Nutritive value, be a kind of ideal health food, have preferable Social benefit and economic benefit.
In present invention test, when lucidum spore powder is 40%, content needed for functional food was not only met, but also can form.
When additive amount is 44% and 36%, because cocoa butter and cocoa butter smell are excessive, product quality is influenced, it is made to lose original gas
Taste.When being shown experimentally that only lucidum spore powder is 40%, effect is best, reaches required purpose.
Through test obtain, when heat-resistant composition dosage be 22% when, since sugar content is higher, inclined sweet tea, and coarse mouthfeel and
Surface is easy frosting, influences appearance.When heat-resistant composition dosage is 18%, sugariness is relatively low.Heat-resistant composition adds in this test
When amount is 20%, the function chocolate tablet sugariness of production is moderate, crispy in taste, fine and smooth, performance optimal.
Influence of the dosage of cocoa butter to crisp chip quality: when cocoa butter rouge additive amount is 38% in present invention experiment, melt slurry
More sticky, when injection molding, is not easy moulding, poor fluidity, so that product surface is rough, it is matt.When cocoa butter additive amount is
When 42%, melt slurry it is diluter, also influence injection molding mode of appearance it is poor, only when the additive amount of cocoa butter be 40% when, the function of production
Energy chocolate tablet crispy in taste, mode of appearance is good, glossy, strong flavor, performance optimal.
By analysis with various data it is found that lucidum spore powder can be used as non-fat raw material applied to function chocolate tablet
In, cocoa power is replaced completely, when cocoa butter dosage is 40%, when heat-resistant composition dosage is 20%, product sensory performance optimal,
Delicate mouthfeel is crisp, has light Reishi sporule fragrance, and have very high nutritive value, and is a kind of ideal health care food
Product have preferable Social benefit and economic benefit.
Detailed description of the invention
Fig. 1 is provided in an embodiment of the present invention rolled based on the two-part temperature control of physical method microwave and high-pressure pulse electric is broken
The preparation method flow chart of wall technique lucidum spore powder function chocolate tablet.
Fig. 2 is the molding flow chart of lucidum spore powder function chocolate tablet provided in an embodiment of the present invention.
Fig. 3 is the brittleness lab diagram of lucidum spore powder function chocolate tablet provided in an embodiment of the present invention.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Lucidum spore powder obvious effect, but the often presence in the form of brewing, eating method is single, not portable, in addition taste
Bitterness, target user are limited to.
To solve the above problems, the present invention is described in detail with reference to the accompanying drawing.
Lucidum spore powder function chocolate tablet provided in an embodiment of the present invention, major ingredient are made of lucidum spore powder, cocoa butter；
Auxiliary material is made of trehalose, arabite, xylitol, antierythrite, tartary buckwheat powder, soybean lecithin, citric acid, salt；
Use that melt three times be because will be seen that be repeatedly melted can be with according to chocolate making process in present invention test
Whole " fusing point " is reduced, stable cocoa butter crystal is formed, reaches and do not change in hand, just melt in the mouth characteristic guarantees product
Gloss.It is cooling using two-period form, it prevents rapid cooling from causing demoulding difficult, the texture state and gloss of product is impacted.
It selects soybean lecithin as emulsifier, accelerates the rate of dispersion of lucidum spore powder, Icing Sugar and other components in cocoa butter, reduce
The surface tension of lipophilic surface's component, is completely dispersed it, is evenly distributed in product, improves the fullness degree of product injection molding
And consolidation, keep product corner angle full, keep glossiness, improve product stripping integrity degree, improves mouthfeel.
It is provided in an embodiment of the present invention to be rolled and high-pressure pulse electric broken wall skill based on the two-part temperature control of physical method microwave
The preparation method of art lucidum spore powder function chocolate tablet, such as Fig. 1.
It specifically includes: among the pretreatment of raw material, broken wall, lucidum spore powder, trehalose including lucidum spore powder,
Arabite, xylitol, antierythrite, tartary buckwheat powder, soybean lecithin, citric acid, salt crush etc..Lucidum spore powder
Carrying out broken wall can just be absorbed by the body, and each raw material wants grinding and sieving, it is desirable that more than 200 mesh.
In embodiments of the present invention, trehalose is added after pretreatment of raw material: arabite: xylitol: antierythrite: bitter
Buckwheat: soybean lecithin: citric acid: salt=4:1:3:6:3:0.5:1:0.5；Assign the stronger heat resistance of function chocolate tablet；
In embodiments of the present invention, the temperature control of microwave two-part rolls specifically: one section of temperature, 75 DEG C of heating 3min, two sections of temperature
Degree is 27 DEG C of 5~7min of heating.
In embodiments of the present invention, it is 28kV/cm that high-pressure pulse electric broken wall, which is specially electric field strength, and pulse number is
39418, pulse width 80us.
In embodiments of the present invention, helical screw agitator mixing includes 50 DEG C of constant temperature of magnetic stirrer, and 600r/m will be smashed
Lucidum spore powder, Icing Sugar are put into constant temperature in the cocoa butter after fusing and stir evenly.
In embodiments of the present invention, be cooled and shaped includes 10~15 DEG C of pre-coolings 5min, 0~5 DEG C of refrigeration at least 1h
In embodiments of the present invention, a tempering includes that will melt after cocoa butter preheating quantitatively.
In embodiments of the present invention, double tempering processing includes that a tempering finished product is secondary in the progress of chocolate pot
Fusing is subsequently reduced to room temperature solidification, reaches function chocolate tablet integrally and do not change in hand, just melt in the mouth.
Lucidum spore powder function chocolate tablet of the present invention, wherein injection molding temperature is 30 DEG C.
Lucidum spore powder function chocolate tablet of the present invention, wherein 10~15 DEG C of pre-coolings after injection molding, 0~5 DEG C of refrigeration
At least one hour.
Lucidum spore powder function chocolate tablet of the present invention, wherein knockout course is the function chalk after refrigerating
Power piece is demoulded, and is then placed in refrigerator and is refrigerated again.
In embodiments of the present invention, the preparation method of lucidum spore powder function chocolate tablet of the present invention, further includes:
Packaging → finished product.
Among the embodiment, used key instrument and equipment are as follows:
Chocolate melting pot.
Magnetic stirrer.
Based on test of many times, the ratio by mass percentage of each component is successively are as follows:
Major ingredient is made of lucidum spore powder and cocoa butter；Auxiliary material by trehalose, arabite, xylitol, antierythrite,
Tartary buckwheat powder, soybean lecithin, citric acid, salt composition；Wherein, trehalose: arabite: xylitol: antierythrite: bitter buckwheat
Flour: soybean lecithin: citric acid: salt=4:1:3:6:3:0.5:1:0.5；
Under aforementioned proportion, the product can have certain satisfaction in appearance, color and mouthfeel, in order to
Optimum proportioning is found out among aforementioned proportion, we carry out according to following method:
By L9 (34) Orthogonal Experiment and Design requirement, lucidum spore powder, cocoa butter are added by different proportion, are with total dosage
100g benchmark, emulsifier are shown in Table 1-1.
Table 1-1 L9(34) Orthogonal Experiment and Design
Wherein, convention is evaluated, using comprehensive score method, the sensory assessment of lucidum spore powder function chocolate tablet will be integrated
The appearance and inside quality various aspects factor for considering biscuit, make correct evaluation.Full marks ask 100 to have cake in terms of 100 points
Score is provided after professional person's Taste evaluation that dry product is commented.Take its average value as final result.Evaluate detailed rules and regulations and orthogonal test
As a result respectively referring to table 1-2 and table 1-3.
Table 1-2 lucidum spore powder function chocolate tablet organoleptic quality evaluates grade form
Table 1-3 L9(34) orthogonal experiments
According to orthogonal test obtain as a result, can be seen that each factor to lucidum spore powder function from the very poor R value in table 1-3
The influence degree of energy chocolate tablet quality are as follows: C > B > A.By orthogonal experiments it can be seen that
Optimum formula is A1B2C2, i.e. the dosage of lucidum spore powder 40%, compound alcohol is 20%, and the dosage of cocoa butter is
40%.
Below with reference to technical effect, the invention will be further described.
1) influence of lucidum spore powder and cocoa butter ratio to product:
In this trial, when lucidum spore powder and cocoa butter ratio are 40%, Reishi sporule powder content was both accorded with up to 39%
Content needed for closing functional food, and can form.
When adding proportion is 44% and 36%, because cocoa butter and cocoa butter smell are excessive, product quality is influenced, it is made
Lose original smell.Be shown experimentally that it is only proportional at 40%, effect is best, reach required purpose.
2) influence of the heat-resistant composition dosage to product quality:
Through test obtain, when heat-resistant composition dosage be 22% when, since sugar content is higher, inclined sweet tea, and coarse mouthfeel and
Surface is easy frosting, influences appearance.When heat-resistant composition dosage is 18%, sugariness is partially light.Heat-resistant composition adds in this test
When amount is 20%, the function chocolate tablet sugariness of production is moderate, crispy in taste, fine and smooth, performance optimal.
3) influence of the dosage of cocoa butter to Cookie quality: when cocoa butter additive amount is 38% in this experiment, sauce is relatively glutinous
Thick, when injection molding, is not easy moulding, poor fluidity, so that product surface is rough, it is matt.When cocoa butter additive amount is 42%
When, sauce is diluter, and also influence injection molding mode of appearance is poor, and only when the additive amount of cocoa butter is 40%, the function of production is skilful
Gram force piece crispy in taste, mode of appearance is good, glossy, strong flavor, performance optimal.
It is complete by analysis with various data it is found that lucidum spore powder can be used as raw material applied in function chocolate tablet
Full replacement cocoa butter, lucidum spore powder 40%, when cocoa butter dosage is 40%, when compound alcohol dosage is 20%, product sensory product
Matter is best, and delicate mouthfeel is crisp, has light Reishi sporule fragrance, and have very high nutritive value, and is a kind of ideal
Health food has preferable Social benefit and economic benefit.
Prove that (specific embodiment/experiment/Pharmacological Analysis/is able to demonstrate that the front experiment number of the invention for part
According to, evidence material, probation report, business data, research and development evidence, business associate evidence etc.)
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (10)
1. one kind is rolled based on the two-part temperature control of physical method microwave and high-pressure pulse electric wall breaking technology lucidum spore powder function
The preparation method of chocolate tablet, which is characterized in that described to be rolled and high-voltage pulse electric based on the two-part temperature control of physical method microwave
The preparation method of field wall breaking technology lucidum spore powder function chocolate tablet passes through pretreatment, microwave two-part temperature control rolls, high pressure
Impulse electric field broken wall, helical screw agitator mixing, cooling and shaping, a tempering, double tempering processing, injection molding, molding, demoulding,
Cooling after-ripening is prepared.
2. being rolled as described in claim 1 based on the two-part temperature control of physical method microwave and high-pressure pulse electric wall breaking technology being clever
The preparation method of Ganoderma lucidum spore powder function chocolate tablet, which is characterized in that in pretreatment, the group of lucidum spore powder function chocolate tablet
Divide and is made of major ingredient and auxiliary material；Major ingredient by lucidum spore powder, cocoa butter, form；Auxiliary material is by trehalose, arabite, xylose
Alcohol, antierythrite, tartary buckwheat powder, soybean lecithin, citric acid, salt composition；
Cocoa butter is the 30 ~ 50% of lucidum spore powder function chocolate tablet gross mass by weight percentage；The total matter of lucidum spore powder Zhan
The 28-55% of amount；Trehalose, arabite, xylitol, antierythrite, tartary buckwheat powder, soybean lecithin, citric acid, salt are total
Account for the 15 ~ 22% of lucidum spore powder function chocolate tablet gross mass；Wherein, trehalose: arabite: xylitol: erythrose
Alcohol: tartary buckwheat powder: soybean lecithin: citric acid: salt=4:1:3:6:3:0.5:1:0.5；.
3. being rolled as described in claim 1 based on the two-part temperature control of physical method microwave and high-pressure pulse electric wall breaking technology being clever
The preparation method of Ganoderma lucidum spore powder function chocolate tablet, which is characterized in that after pretreatment of raw material be added trehalose, arabite,
The heat-resistant composition that xylitol, antierythrite, tartary buckwheat powder, soybean lecithin, citric acid, salt form；
In pretreatment of raw material, lucidum spore powder utilizes after carrying out broken wall；Tartary buckwheat powder is in 105 DEG C of curing 3min；
Each raw material is greater than 200 mesh after crushing and is sieved.
4. being rolled as described in claim 1 based on the two-part temperature control of physical method microwave and high-pressure pulse electric wall breaking technology being clever
The preparation method of Ganoderma lucidum spore powder function chocolate tablet, which is characterized in that microwave two-part temperature control rolls specifically: one section of temperature 75
DEG C heating 3min, two sections of temperature are 27 DEG C of 5~7min of heating；
High-pressure pulse electric broken wall is specially that electric field strength is 26~30kV/cm, pulse number 3.8x104~4.0x104It is a,
Pulse width is 70~90us.
5. being rolled as described in claim 1 based on the two-part temperature control of physical method microwave and high-pressure pulse electric wall breaking technology being clever
The preparation method of Ganoderma lucidum spore powder function chocolate tablet, which is characterized in that helical screw agitator mixing includes 45~55 DEG C of magnetic stirrer
Smashed lucidum spore powder, Icing Sugar are put into constant temperature in the cocoa butter after fusing and stirred evenly by constant temperature, 500~700r/m.
6. being rolled as described in claim 1 based on the two-part temperature control of physical method microwave and high-pressure pulse electric wall breaking technology being clever
The preparation method of Ganoderma lucidum spore powder function chocolate tablet, which is characterized in that being cooled and shaped includes 10 ~ 15 DEG C of pre-cooling 5min, and 0 ~ 5 DEG C cold
Hide at least 1h.
7. being rolled as described in claim 1 based on the two-part temperature control of physical method microwave and high-pressure pulse electric wall breaking technology being clever
The preparation method of Ganoderma lucidum spore powder function chocolate tablet a, which is characterized in that tempering includes preheating cocoa butter quantitatively
After melt；
Double tempering processing includes that a tempering finished product is carried out secondary fusion in chocolate pot, and it is solidifying to be subsequently reduced to room temperature
Gu.
8. being rolled as described in claim 1 based on the two-part temperature control of physical method microwave and high-pressure pulse electric wall breaking technology being clever
The preparation method of Ganoderma lucidum spore powder function chocolate tablet, which is characterized in that 1 injection molding temperature is 30 DEG C；
10 ~ 15 DEG C of pre-coolings, 0 ~ 5 DEG C of refrigeration at least 1h after injection molding.
9. being rolled as described in claim 1 based on the two-part temperature control of physical method microwave and high-pressure pulse electric wall breaking technology being clever
The preparation method of Ganoderma lucidum spore powder function chocolate tablet, which is characterized in that knockout course be function chocolate tablet after refrigerating into
Row demoulding, is then placed in refrigerator and refrigerates again；
It also needs to be packed after the preparation of lucidum spore powder function chocolate tablet, obtains lucidum spore powder function chocolate tablet finished product.
10. a kind of rolled and high-pressure pulse electric is broken using described in claim 1 based on physical method microwave two-part temperature control
The lucidum spore powder function chocolate tablet of the preparation method preparation of wall technique lucidum spore powder function chocolate tablet.
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