CN110876418A - Sterilizing and inflammation diminishing chocolate bean and preparation method thereof - Google Patents
Sterilizing and inflammation diminishing chocolate bean and preparation method thereof Download PDFInfo
- Publication number
- CN110876418A CN110876418A CN201911212402.7A CN201911212402A CN110876418A CN 110876418 A CN110876418 A CN 110876418A CN 201911212402 A CN201911212402 A CN 201911212402A CN 110876418 A CN110876418 A CN 110876418A
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- chocolate
- parts
- cocoa butter
- houttuynia cordata
- bean
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Abstract
The invention discloses a chocolate bean with functions of sterilization and inflammation diminishing, which comprises, by weight, 1-13 parts of a traditional Chinese medicine extract, 32-70 parts of cocoa powder, 15-20 parts of cocoa butter and 1-50 parts of a sweetening agent. The invention has the beneficial effects that: the bactericidal and anti-inflammatory chocolate bean is characterized in that two medicinal and edible homologous substances, namely honeysuckle extract powder and houttuynia cordata oil, are matched with cocoa butter through bactericidal and anti-inflammatory traditional Chinese medicine extracts, so that the effects of resisting oxidation and inflammation, improving intestinal flora of a human body, reducing adverse effects of the cocoa butter chocolate on the body and the like are exerted, a food therapy product which is delicious in chocolate and beneficial to human health is developed, and the bactericidal and anti-inflammatory chocolate bean has great social benefits and economic benefits.
Description
Technical Field
The invention relates to the field of food processing, in particular to chocolate beans and a preparation method thereof, and particularly relates to sterilizing and inflammation diminishing chocolate beans and a preparation method thereof.
Background
Chocolate (also known as chocolate), native in central and south america, whose rhinoprogenitors are "xocolatl", meaning "bitter". The cocoa beans as the main raw materials are produced in a narrow and long zone within 18 degrees of north-south latitude of the equator. When used as a beverage, it is often referred to as "hot chocolate" or cacao.
Cocoa butter is a natural edible oil extracted from cocoa beans during the manufacture of chocolate and cocoa powder. It has only slight chocolate taste and fragrance, and is one of the materials for making real chocolate. A candy sheet, commonly known as white chocolate, is made from it. Cocoa butter has a melting point of about 34-38 degrees celsius (93-100 degrees fahrenheit), so chocolate is solid at room temperature and melts quickly in the mouth.
Cocoa butter is rich in polyphenols, has antioxidant effect, and can protect human body against a series of diseases and alleviate aging effects. Thus, the content of cocoa butter is also referred to as the gold content of chocolate. Pure chocolate with high natural cocoa butter content has pure and strong flavor and is soft and smooth in mouth.
Swedish researchers found that after a follow-up visit is carried out for 10 years on 3 ten thousand and 7 thousands of men, the risk of stroke of people eating more chocolate is obviously reduced, and the risk of stroke is reduced by 17% when people eat 62.9g of chocolate averagely every week. Germany, Sweden and other countries have research on chocolate stroke prevention. Researchers find that the risk of cerebral apoplexy can be really reduced by eating a proper amount of chocolate. Because the dark chocolate contains flavonoid compounds with antioxidant effect, the dark chocolate can prevent blood vessels from hardening, increase the vitality of cardiac muscle, relax muscle and is beneficial to preventing and treating cardiovascular diseases.
Although high cocoa butter chocolate is good, the prior cocoa butter chocolate has at least the following technical problems: at present, cocoa butter chocolate has various adverse effects on organisms, and excessive cocoa butter chocolate causes unsmooth large intestine constipation, thereby bringing about more disease problems, particularly inflammation problems.
In the patent literature, for example, application publication No. CN 103828996a, entitled a healthcare chocolate product containing fulvic acid and a preparation method thereof, discloses a healthcare chocolate product containing fulvic acid and a preparation method thereof, wherein the chocolate product is prepared from cocoa liquor, cocoa butter, skim milk powder, stevioside, honey, fulvic acid, sodium fulvate, laminarin, hawthorn powder, black sesame powder and peppermint oil according to a certain weight ratio; the chocolate not only keeps a plurality of advantages of the traditional chocolate, but also has the effects of reducing blood pressure and blood fat, regulating the gastrointestinal function, resisting inflammation and cancer, resisting senility, beautifying, enhancing immunity and the like; in addition, the product has aromatic flavor, novel taste, wide market demand and suitability for large-scale production, and is suitable for people of all ages. However, the product has numerous raw materials, and the raw materials need to be extracted and processed in the production process, so that the preparation method is relatively complicated.
The invention discloses a candy food, in particular a mint chocolate candy, belonging to the field of food processing, and the invention discloses a candy for enhancing appetite and a preparation method thereof, and the application publication number is CN 104738278A. The formula of the mint chocolate candy comprises the following components in percentage by mass: 45-55% of cane sugar, 15-25% of cocoa powder, 10-20% of cocoa butter, 5-10% of mint concentrated solution, 3-5% of wild chrysanthemum concentrated solution and 2.5-5% of deionized water. The mint chocolate candy is organically combined with the chocolate, the mint and the wild chrysanthemum, so that the mint chocolate candy is endowed with perfect taste and novel mouthfeel, the original mellow fragrance of the chocolate is ensured, the taste requirements of people are met, and meanwhile, the mint and the wild chrysanthemum are added, so that the mint chocolate candy is fresh and cool in taste and more nutritious, and meanwhile, the mint chocolate candy has the effects of resisting bacteria, resisting viruses, clearing heat, resisting inflammation, resisting oxidation, improving the immunity of the organism, promoting digestion, enhancing appetite and the like. The product achieves antibacterial, antiviral and antiinflammatory effects by combining flos Chrysanthemi Indici, herba Menthae and chocolate, but the antiinflammatory function is mainly provided by flos Chrysanthemi Indici, and the intensity of antiinflammatory function is related to the quality of flos Chrysanthemi Indici and treatment in processing process, and has no effects of regulating intestinal flora of human body, and improving or relieving adverse effect of cacao butter chocolate on organism.
Disclosure of Invention
In order to solve the problems that high cocoa butter chocolate products in the prior art are easy to cause inflammation and easily generate adverse effects on organisms, the invention provides the sterilizing and inflammation diminishing chocolate beans and the preparation method thereof.
The bactericidal and anti-inflammatory chocolate bean comprises, by weight, 1-5 parts of houttuynia cordata oil, 7-13 parts of honeysuckle extract powder, 32-70 parts of cocoa powder, 15-20 parts of cocoa butter and 1-50 parts of a sweetening agent.
A preparation method of sterilizing and inflammation diminishing chocolate beans comprises the following steps: s1, removing impurities in the houttuynia cordata, cleaning, airing, distilling, and performing oil-water separation to obtain houttuynia cordata oil; s2, removing impurities in the honeysuckle, cleaning, adding water with multiple weight of the honeysuckle, decocting for 2-3 hours, and filtering to obtain first filtrate and filter residue; adding water with multiple times of weight into the filter residue, boiling for 1-2 hours, and filtering to obtain a second filtrate; concentrating the first filtrate and the second filtrate to obtain thick extract; freeze drying the thick extract, and pulverizing to obtain flos Lonicerae extract powder; s3, uniformly mixing 1-5 parts of houttuynia cordata oil and 7-13 parts of honeysuckle extract powder to prepare cocoa butter chocolate auxiliary materials; s4, mixing the cocoa butter chocolate auxiliary material prepared in the S3 with 32-70 parts of cocoa powder, 15-20 parts of cocoa butter and 30-50 parts of white granulated sugar or sweetener, and then carrying out fine grinding, refining, temperature adjustment, mold pouring, mold vibration, hardening, demolding, coating, selecting and packaging to obtain the sterilizing and inflammation diminishing chocolate bean.
Further, in S1, the content of houttuynin in the houttuynia cordata oil is more than or equal to 26%.
Further, in S2, the chlorogenic acid content in the honeysuckle extract powder is more than or equal to 5%.
The invention has the beneficial effects that: according to the antibacterial and anti-inflammatory chocolate, the honeysuckle extract powder and the houttuynia cordata oil which are homologous substances in medicine and food are matched with cocoa butter, so that the effects of resisting oxidation and inflammation, improving intestinal flora of a human body, reducing adverse effects of the cocoa butter chocolate on the body and the like are achieved, the food therapy product which is delicious in chocolate and beneficial to human health is developed, and the significant social benefit and economic benefit are achieved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A preparation method of sterilizing and inflammation diminishing chocolate beans comprises the following steps:
(1) preparing houttuynia cordata oil: removing impurities in herba Houttuyniae, and cleaning; air drying cleaned herba Houttuyniae, distilling, and oil-water separating to obtain herba Houttuyniae oil;
(2) preparing honeysuckle extract powder: removing impurities in the honeysuckle and cleaning; adding multiple times of water into the cleaned honeysuckle, boiling for 2-3 hours, and filtering to obtain a first filtrate and filter residues; adding multiple times of water into filter residues, boiling for 1-2 hours, and filtering to obtain a second filtrate; concentrating the first filtrate and the second filtrate to obtain thick extract; freeze drying the thick extract, and pulverizing to obtain flos Lonicerae extract powder;
(3) uniformly mixing 1-5 parts of houttuynia cordata oil and 7-13 parts of honeysuckle extract powder to prepare cocoa butter chocolate auxiliary materials;
(4) mixing the prepared ingredients with cocoa powder, cocoa butter, white granulated sugar, etc., fine grinding, refining, adjusting temperature, pouring into a mold, vibrating the mold, hardening, demolding, coating, selecting and packaging to obtain the chocolate beans.
Compared with the prior art, the invention mainly combines the honeysuckle and the houttuynia cordata which are homologous substances as food and medicine with the cocoa butter to play the effects of antioxidation and anti-inflammation. The principle and the effect of the honeysuckle and the cordate houttuynia are as follows:
houttuynia cordata: pungent and slightly cold herbs enter lung meridian. Has effects in clearing away heat and toxic materials, eliminating carbuncle, expelling pus, promoting urination, and treating stranguria. Can be used for treating lung abscess with purulent vomiting, phlegm heat, cough and asthma, dysentery, pyretic stranguria, carbuncle, swelling, and sore. The modern pharmacological and clinical application research shows that the houttuynia cordata has the effects of resisting bacteria, viruses, inflammation, immunity, oxidation and tumors and the like. The houttuynia cordata volatile oil is a main active part of the medicinal material, has pharmacological effects of resisting virus, resisting bacteria, resisting inflammation, relieving cough, eliminating phlegm, resisting allergy, promoting urination, enhancing the immune function of the organism, resisting tumors and the like, and is clinically applied to inflammation diminishing and bacteria resisting at present.
Honeysuckle flower: sweet and cold in nature, it enters lung, heart and stomach meridians. Can clear away heat and toxic material and disperse wind and heat. Can be used for treating carbuncle, furuncle, sore throat, erysipelas, toxic heat, dysentery, wind-heat type common cold, epidemic febrile disease, and fever. According to statistical induction, the chemical components of honeysuckle flower can be found and confirmed to be classified into five major groups. First, flavonoids; second, essential oils; a third class, triterpene soaps; fourth, inorganic elements; and a fifth type, organic elements.
The flavonoids compounds in the honeysuckle have the effects of resisting inflammation and relieving fever; the volatile oil in the honeysuckle has the function of hemostasis ortho-acid.
In the first embodiment, the preparation of the houttuynia cordata oil and the preparation of the honeysuckle extract powder are the same as those described above, 1 part of the houttuynia cordata oil and 10 parts of the honeysuckle extract powder are uniformly mixed to obtain the cocoa butter chocolate auxiliary material, and then the auxiliary material is mixed with 59 parts of cocoa powder, 20 parts of cocoa butter and 49 parts of white granulated sugar, finely ground, refined, temperature-adjusted, molded, vibrated, hardened, demoulded and coated to obtain the cocoa butter chocolate containing the auxiliary material.
In a second embodiment, the preparation of the houttuynia cordata oil and the preparation of the honeysuckle extract powder are the same as described above, 5 parts of the houttuynia cordata oil and 20 parts of the honeysuckle extract powder are uniformly mixed to obtain the cocoa butter chocolate auxiliary material, and then the auxiliary material is mixed with 59 parts of cocoa powder, 20 parts of cocoa butter, 49 parts of white granulated sugar and 1 part of sucralose, finely ground, refined, temperature-adjusted, molded by pouring, molded by vibration, hardened, demolded and coated to obtain the cocoa butter chocolate containing the auxiliary material.
In the third embodiment, the preparation of the houttuynia cordata oil and the preparation of the honeysuckle extract powder are the same as described above, 10 parts of the houttuynia cordata oil and 40 parts of the honeysuckle extract powder are uniformly mixed to obtain the cocoa butter chocolate auxiliary material, and then the auxiliary material is mixed with 59 parts of cocoa powder, 20 parts of cocoa butter and 30 parts of white granulated sugar, 2 parts of sucralose, fine grinding, refining, temperature adjustment, mold pouring, mold vibrating, hardening, demolding and coating to obtain the cocoa butter chocolate containing the auxiliary material.
The main difference between the three embodiments is that the ratio of the houttuynia cordata oil and the honeysuckle extract powder in the product is different, and in order to verify the therapeutic effect of the chocolate of the present invention on diarrhea, the samples prepared in the first to third embodiments are tested, and the results of the tests show that the samples prepared in the three embodiments have the same effect, so only the therapeutic effect of the sample prepared in the first embodiment on diarrhea in children will be described below.
Experimental data
1. Clinical data: selected from outpatients and inpatients with complete data between 6 months 2018 and 7 months 2019 in 781 cases. The treatment group was randomly divided into 391 cases and 390 cases. The age of the treatment group is 1-10 years, the course of disease is 2-4 weeks, the age of the control group is 1-11 years, the course of disease is 2-3.5 weeks, and the age and the course of disease are tested by chi-square (p is more than 0.05), and no statistical difference exists.
2. The treatment method comprises the following steps: the treatment groups take the samples prepared in example 1 2 capsules at a time, 1 g/capsule, 3 times a day, and 7 days are a treatment course; the control group orally takes montmorillonite powder, 1/3 bags to 1 bag, 3 times per day and bifidobacterium tetragenous viable tablet, 1 tablet to 3 tablets, 3 times per day.
3. The statistical method comprises the following steps: two clinical chi-square tests, two comparisons, RIDUT test, are shown in Table 1:
TABLE 1 two cure rate comparison tables
Table 1 two groups of cure rates are shown in the table: p is less than 0.0014, side effects and contraindications:
(1) side effects: no obvious toxic or side effect is found through clinical curative effect observation of 391 cases of patients in 1 year.
(2) Contraindications: none.
In conclusion, the anti-inflammatory chocolate is beneficial to regulating intestinal flora, conditioning and improving functions of human digestion, immunity and the like, is expected to reduce adverse effects of cocoa butter chocolate on organisms, is expected to become an upgraded chocolate food, and is beneficial to the exploration of chocolate beneficial to health preservation.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. The sterilizing and inflammation diminishing chocolate bean is characterized by comprising, by weight, 1-13 parts of traditional Chinese medicine extract, 32-70 parts of cocoa powder, 15-20 parts of cocoa butter and 1-50 parts of sweetener.
2. The bactericidal and anti-inflammatory chocolate bean as claimed in claim 1, wherein the traditional Chinese medicine extract is a substance which is extracted and separated from a traditional Chinese medicine with bactericidal and anti-inflammatory effects and is homologous in medicine and food.
3. The chocolate bean with sterilizing and inflammation diminishing functions according to claim 1, wherein the sweetening agent is one or more of white granulated sugar, brown sugar, crystal sugar, sucralose, fructo-oligosaccharide, maltitol and stevioside.
4. The chocolate bean with bactericidal and anti-inflammatory effects as claimed in claim 2, wherein the herbal extracts are more preferably selected from houttuynia cordata oil and honeysuckle flower extract.
5. The bactericidal and anti-inflammatory chocolate bean according to claim 3, characterized in that 1-5 parts of houttuynia cordata oil and 7-13 parts of honeysuckle extract are mixed according to the weight parts of the raw materials.
6. The preparation method of the sterilizing and inflammation diminishing chocolate beans is characterized by comprising the following steps of:
s1, removing impurities in the houttuynia cordata, cleaning, airing, distilling, and performing oil-water separation to obtain houttuynia cordata oil;
s2, removing impurities in the honeysuckle, cleaning, adding water with multiple weight of the honeysuckle, decocting for 2-3 hours, and filtering to obtain first filtrate and filter residue; adding water with multiple times of weight into the filter residue, boiling for 1-2 hours, and filtering to obtain a second filtrate; concentrating the first filtrate and the second filtrate to obtain thick extract; freeze drying the thick extract, and pulverizing to obtain flos Lonicerae extract powder;
s3, uniformly mixing 1-5 parts of houttuynia cordata oil and 7-13 parts of honeysuckle extract powder to prepare cocoa butter chocolate auxiliary materials;
s4, mixing the cocoa butter chocolate auxiliary material prepared in the S3 with 32-70 parts of cocoa powder, 15-20 parts of cocoa butter and 30-50 parts of white granulated sugar or sweetener, and then carrying out fine grinding, refining, temperature adjustment, mold pouring, mold vibration, hardening, demolding, coating, selecting and packaging to obtain the sterilizing and inflammation diminishing chocolate bean.
7. The method for preparing chocolate bean with antibacterial and anti-inflammatory effects according to claim 5, wherein in S1, the content of houttuynin in the houttuynia cordata oil is greater than or equal to 26%.
8. The preparation method of chocolate bean with effects of sterilization and inflammation according to claim 5, wherein in S2, the chlorogenic acid content in the honeysuckle flower extract powder is not less than 5%.
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