CN111493192A - 一种无蔗糖益生菌巧克力配方 - Google Patents
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- 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
- A23G1/423—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 containing microorganisms, enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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Abstract
本发明提供一种无蔗糖益生菌巧克力配方，涉及食品配方领域。该无蔗糖益生菌巧克力配方，其组成材料为益生菌粉、木糖醇粉、可可液块、可可脂、淡奶油、芝麻、坚果，所述组成材料配比为益生菌粉3‑5份、木糖醇粉45‑50份、可可液块120‑140份、可可脂45‑50份、淡奶油15‑20份、芝麻4‑6份、坚果碎块10‑15份。本发明设计的巧克力中采用木糖醇代替了蔗糖，使得该巧克力既具有甜味，又可以被糖尿病人食用，且可以防龋齿，同时该巧克力中含有益生菌，使得该巧克力可以改善食用者的肠胃消化能力，同时还具有抗癌、降低胆固醇、抗衰老作用。
Description
技术领域
本发明涉及食品配方领域，具体为一种无蔗糖益生菌巧克力配方。
背景技术
巧克力(chocolate也译朱古力)，原产中南美洲，其鼻祖是“xocolatl”，意为“苦水”。其主要原料可可豆产于赤道南北纬18度以内的狭长地带。作饮料时，常称为“热巧克力”或可可亚。
巧克力(chocolate)最初来源于中美洲热带雨林中野生可可树的果实可可豆。1300多年前,约克坦玛雅印第安人用焙炒过的可可豆做了一种饮料叫chocolate。早期的chocolate是一种油腻的饮料，因为炒过的可可豆中含50％以上油脂，人们开始把面粉和其它淀粉物质加到饮料中来降低其油腻度。
巧克力由多种原料混合而成，但其风味主要取决于可可本身的滋味。可可中含有可可碱和咖啡碱，带来令人愉快的苦味；可可中的单宁质有淡淡的涩味，可可脂能产生肥腴滑爽的味感。可可的苦、涩、酸，可可脂的滑，借助砂糖或乳粉、乳脂、麦芽、卵磷脂、香兰素等辅料，再经过精湛的加工工艺，使得巧克力不仅保持了可可独有的滋味并且让它更加和谐、愉悦和可口。
现有的巧克力中大多含有蔗糖，以提高巧克力的甜味，但是蔗糖对于糖尿病患者来说是禁忌，这使得糖尿病患者无法食用巧克力，同时蔗糖食用过多容易造成牙齿出现疾病；同时巧克力含脂肪多，不含能刺激胃肠正常蠕动的纤维素，因而影响胃肠道的消化吸收功能。
发明内容
(一)解决的技术问题
针对现有技术的不足，本发明提供了一种无蔗糖益生菌巧克力配方，解决了现有巧克力含蔗糖多、容易造成牙病，糖尿病患者无法使用、以及影响胃肠道的消化吸收功能的问题。
(二)技术方案
为实现以上目的，本发明通过以下技术方案予以实现：一种无蔗糖益生菌巧克力配方，其组成材料为益生菌粉、木糖醇粉、可可液块、可可脂、淡奶油、芝麻、坚果，所述组成材料配比为益生菌粉3-5份、木糖醇粉45-50份、可可液块120-140份、可可脂45-50份、淡奶油15-20份、芝麻4-6份、坚果碎块10-15份。
优选的，所述益生菌粉选用主要材料为动物双歧杆菌(Bb-12)的益生菌粉。
优选的，所述可可液块和可可脂均切碎成小颗粒状。
优选的，所述坚果碎块的组成成分为松仁、杏仁、葵花子，其中松仁、杏仁、葵花子的配比为4：4：2。
优选的，所述巧克力制作流程如下：
先将可可液块和可可脂、木糖醇粉放入干净无水容器中，然后进行隔水加热，同时不停搅拌，加热温度控制在40-60度之间，待可可液块和可可脂、木糖醇粉完全融化后，加入淡奶油并快速搅拌，同时停止加热，待混合物温度降到40度以下后再加入益生菌粉、芝麻、坚果碎块，同时快速搅拌，使所有材料完全混合变成浆糊状，然后将混合好的巧克力浆倒入到模具中，冷却脱模。
(三)有益效果
本发明提供了一种无蔗糖益生菌巧克力配方。具备以下有益效果：
1、本发明设计的巧克力中使用木糖醇代替了蔗糖，木糖醇和蔗糖甜度相近，同时不致龋且有防龋齿的作用，代谢不受胰岛素调节，在人体内代谢完全，可以作为糖尿病人的热量源，使得该巧克力可以被糖尿病人食用，同时该巧克力还可以防龋齿。
2、本发明设计的巧克力中加入了主要材料为动物双歧杆菌(Bb-12)的益生菌粉，使得该巧克力在食用时可以提高肠胃消化能力，同时还具有抗癌、降低胆固醇、抗衰老作用。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例一：
先将120g可可液块和45g可可脂、45g木糖醇粉放入干净无水容器中，然后进行隔水加热，同时不停搅拌，加热温度控制在50度左右，待可可液块和可可脂、木糖醇粉完全融化后，加入15g淡奶油并快速搅拌，同时停止加热，待混合物温度降到40度以下后再加入3g益生菌粉、5g芝麻、10g坚果碎块，同时快速搅拌，使所有材料完全混合变成浆糊状，然后将混合好的巧克力浆倒入到模具中，冷却脱模。
实施例二：
先将140g可可液块和50g可可脂、50g木糖醇粉放入干净无水容器中，然后进行隔水加热，同时不停搅拌，加热温度控制在50度左右，待可可液块和可可脂、木糖醇粉完全融化后，加入20g淡奶油并快速搅拌，同时停止加热，待混合物温度降到40度以下后再加入5g益生菌粉、6g芝麻、12g坚果碎块，同时快速搅拌，使所有材料完全混合变成浆糊状，然后将混合好的巧克力浆倒入到模具中，冷却脱模。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种无蔗糖益生菌巧克力配方，其特征在于：其组成材料为益生菌粉、木糖醇粉、可可液块、可可脂、淡奶油、芝麻、坚果，所述组成材料配比为益生菌粉3-5份、木糖醇粉45-50份、可可液块120-140份、可可脂45-50份、淡奶油15-20份、芝麻4-6份、坚果碎块10-15份。
2.根据权利要求1所述的一种无蔗糖益生菌巧克力配方，其特征在于：所述益生菌粉选用主要材料为动物双歧杆菌(Bb-12)的益生菌粉。
3.根据权利要求1所述的一种无蔗糖益生菌巧克力配方，其特征在于：所述可可液块和可可脂均切碎成小颗粒状。
4.根据权利要求1所述的一种无蔗糖益生菌巧克力配方，其特征在于：所述坚果碎块的组成成分为松仁、杏仁、葵花子，其中松仁、杏仁、葵花子的配比为4：4：2。
5.根据权利要求1-4所述的一种无蔗糖益生菌巧克力配方，其特征在于：所述巧克力制作流程如下：
先将可可液块和可可脂、木糖醇粉放入干净无水容器中，然后进行隔水加热，同时不停搅拌，加热温度控制在40-60度之间，待可可液块和可可脂、木糖醇粉完全融化后，加入淡奶油并快速搅拌，同时停止加热，待混合物温度降到40度以下后再加入益生菌粉、芝麻、坚果碎块，同时快速搅拌，使所有材料完全混合变成浆糊状，然后将混合好的巧克力浆倒入到模具中，冷却脱模。
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