CN111557365A - Combined functional chocolate and preparation method thereof - Google Patents
Combined functional chocolate and preparation method thereof Download PDFInfo
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- CN111557365A CN111557365A CN201910430653.6A CN201910430653A CN111557365A CN 111557365 A CN111557365 A CN 111557365A CN 201910430653 A CN201910430653 A CN 201910430653A CN 111557365 A CN111557365 A CN 111557365A
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- cocoa
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G1/32—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
- A23G1/426—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 vitamins, antibiotics
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a combined functional chocolate and a preparation method thereof, wherein kudzu root powder with the functions of relieving alcoholism and protecting liver is added into white chocolate, blueberry anthocyanin, vitamin C and lycopene with the antioxidation function are added into black chocolate, and the functions of relieving alcoholism, protecting liver and resisting oxidative damage are realized by combining the white chocolate and the black chocolate. The radix puerariae powder can accelerate the decomposition of ethanol, has a strong drunkenness prevention effect, has a good protection effect on liver, has high fat content of white chocolate, can form a protective film in the stomach, slows down the absorption of the ethanol and prevents the direct damage of the ethanol to the gastric mucosa; the strong antioxidation effect of the blueberry anthocyanin, the vitamin C and the lycopene can effectively reduce the oxidative damage of each organ of a human body caused by excessive drinking and relieve the drunkenness symptoms such as headache and the like caused by drinking. The chocolate is convenient to eat and absorb as a carrier, is convenient to carry, has fine and sweet taste and high acceptance, and is suitable for various drinking crowds.
Description
Technical Field
The invention relates to the technical field of health-care food processing, in particular to combined functional chocolate and a preparation method thereof.
Background
Alcoholism is commonly called drunkenness, and refers to abnormal body function caused by excessive ethanol intake after a patient drinks a large amount of alcohol once. High-concentration ethanol can directly erode gastric mucosa to cause acute gastric mucosal inflammation, and edema, congestion, ulcer and even hemorrhage of the mucosa occur; absorbing ethanol and acetaldehyde which is a metabolite thereof entering the body can cause oxidative damage to various tissues such as liver and the like; absorbed ethanol enters blood circulation and enters the brain through the blood brain barrier to cause central nervous system inhibition, so that an organism is in an abnormal state.
The main metabolic mechanisms of alcohol in vivo are: most of Alcohol entering into the body is oxidized into acetaldehyde by Alcohol Dehydrogenase (ADH), then acetaldehyde is oxidized into acetic acid by aldehyde dehydrogenase (ALDH), and finally the acetaldehyde enters into tricarboxylic acid cycle to be decomposed into CO2And H2O is discharged out of the body.
Based on the above alcohol metabolism mechanism, the emphasis of antialcoholism is to inhibit ethanol absorption and accelerate ethanol metabolism. The ethanol metabolism process is mainly redox reaction, and generates a large amount of free radicals, which are one of the important causes of aging, canceration, oxidative damage and many diseases, and it is estimated that about 80% -90% of aging and degenerative diseases are related to free radicals, including cancer, senile dementia, Parkinson's disease, skin dark spot deposition, cataract, heart disease, diabetes and the like, so that the elimination of harmful free radicals in vivo after drinking is crucial to maintain physical and mental health and youth.
In daily life, drinking is often used as an important medium for contacting emotion and enhancing friendship, so that alcoholism events caused by excessive drinking are frequent, and therefore, the antialcoholism is particularly important.
The existing commercial anti-alcoholic products, such as granules, anti-alcoholic beverages, oral liquids, capsules and the like, are proved by feedback information of most consumers to be inconvenient to carry, take or taste, and most of the anti-alcoholic products are added with various chemical substances, so that the anti-alcoholic products have toxic and side effects which are unacceptable, the popularization and the application of the products are influenced, and the anti-alcoholic products in the prior art have limited effects and are difficult to prevent alcoholism from the root.
In combination with the above, the problem to be solved by the skilled person is urgently needed to provide a natural anti-hangover product without side effects, which can radically prevent drunkenness and eliminate the harm caused by drunkenness.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides the combined chocolate with the functions of dispelling the effects of alcohol, protecting liver and resisting oxidation, which is prepared by scientifically proportioning the pueraria powder with obvious effects of dispelling the effects of alcohol and protecting liver and anthocyanin, vitamin C, lycopene and the like with very obvious anti-oxidation effect, taking the chocolate with fragrant taste as a carrier, firstly preventing and protecting, slowing down the absorption of ethanol and then resisting oxidation damage, and has the advantages of good taste, good effect, convenience in eating and carrying, and capability of overcoming various defects of the existing product.
In order to achieve the purpose, the invention adopts the following technical scheme:
firstly, the invention provides a combined functional chocolate, which comprises white chocolate and dark chocolate, and the combined functional chocolate comprises the following components in percentage by mass:
the white chocolate comprises: 35-45% of cocoa butter, 16-22% of milk powder, 10-15% of maltodextrin, 8-12% of honey, 0.3-0.5% of phospholipid and 20-25% of kudzu root powder;
the dark chocolate comprises: 50-60% of cocoa liquid, 22-28% of cocoa butter, 6-10% of cocoa powder, 10-15% of honey, 0.3-0.5% of phospholipid, 0.5-1.5% of blueberry anthocyanin, 0.3-0.5% of vitamin C and 0.003-0.006% of lycopene.
The beneficial effect of adopting the above technical scheme is:
a. the black chocolate is prepared by adding blueberry anthocyanin, vitamin C and lycopene with antioxidant effect on the basis of the raw material of the black chocolate, and the combination effect of the blueberry anthocyanin, the vitamin C and the lycopene prevents absorption and relieves metabolism according to the characteristics of alcohol absorption and metabolism, so that the effects of alleviating hangover, protecting the liver and resisting oxidative damage are obvious;
b. the kudzu root powder in the white chocolate can form a wrapping effect on alcohol to delay the release of the alcohol, the white chocolate has the characteristic of high content of cocoa butter, a protective film can be formed on the kudzu root powder wrapping the alcohol under the action of gastric peristalsis, meanwhile, the cocoa butter in the white chocolate can also form a protective film on gastric mucosa, the kudzu root powder contains a large amount of starch polysaccharide, and about 20% of milk powder in the white chocolate, macromolecular compounds such as starch polysaccharide, protein in milk and the like can form precipitates with the alcohol to delay the release and absorption of the alcohol, and the release and absorption of the alcohol are delayed by the synergistic effect of the starch polysaccharide and the protein in the milk;
c. the kudzu root powder can accelerate the decomposition of ethanol, has a strong drunkenness prevention effect and has a good protection effect on the liver; puerarin contained in radix Puerariae has effects of reducing liver damage, inhibiting alcohol absorption, accelerating alcohol metabolism, and increasing tolerance to alcohol; the black chocolate contains an antioxidant which can effectively inhibit the damage of alcohol metabolism free radicals to a human body, and the strong antioxidation effect of the blueberry anthocyanin, the vitamin C and the lycopene added in the black chocolate can effectively protect the oxidative damage of excessive drinking to various internal organs of the human body and relieve the drunkenness symptoms such as headache and the like caused by drinking;
d. the anthocyanin is a derivative of flavone and flavanone extracted from blueberries, blackberries, medlar, blackcurrants, cranberries, mulberries, indigo honeysuckle, red raspberries and the like, is reddish brown to blackish brown powder and is slightly soluble in water, the blueberry anthocyanin has strong oxidation resistance, the oxidation resistance of the blueberry anthocyanin is 20 times of VC and 50 times of VE, and the blueberry anthocyanin can neutralize free radicals before the free radicals damage cells, quickly and effectively eliminate the free radicals and stabilize mast cells and basophilic granulocytes; the anthocyanidin can also prevent cancer, cardiovascular and cerebrovascular diseases, protect liver, maintain visual health, prevent myopia from deepening, and prevent severe myopia and retinal detachment lesion; the blueberry anthocyanin belongs to small molecules, is easy to be quickly absorbed by a human body after being orally taken, and can quickly enter each tissue and organ of the human body after being orally taken for 45 minutes; the anthocyanin has better bioavailability in a human body, strong affinity to connective tissues, stability in an acid environment, long half-life period which can reach 27 hours, and lasting effect;
e. vitamin C is also called L-ascorbic acid, is a water-soluble vitamin, can reduce blood cholesterol content, enhance immunity, increase capillary elasticity, promote wound and operation incision healing, prevent and treat common cold, promote growth and development, prevent and treat metal poisoning such as chronic mercury and lead, prevent aging, prevent tumor, etc.; the vitamin C can accelerate ethanol metabolism after drunk; however, the vitamin C is easy to be oxidized and partially loses activity before reaching the effective part, and the anthocyanin can keep and enhance the activity of the vitamin C in a human body and is a synergist of the vitamin C;
f. lycopene has strong hangover relieving effect, and can scavenge a large amount of free radicals generated by metabolism of alcohol in human body; the anthocyanin, the vitamin C and the lycopene are added into the dark chocolate to have good synergistic anti-hangover effect;
g. according to the invention, the honey is used for replacing white granulated sugar, so that the taste of the traditional chocolate is improved, the sugar intake is reduced, and the honey also contains rich nutritional ingredients such as vitamins, minerals and amino acids; meanwhile, the honey has good protection and regulation effects on gastrointestinal functions, and can effectively relieve drunkenness symptoms;
h. the raw materials in the invention are all medicinal and edible substances or are extracted from vegetables and fruits, have no chemical additive or preservative, are safe and effective, and are suitable for various drinking people to eat.
i. The kudzuvine root powder is added according to a limited proportion, so that the good anti-drunkenness effect is achieved, the best taste of the chocolate is ensured, and meanwhile, the content of the other components is limited in the intake standard range specified by the state, so that the synergistic effect of the components achieves the best anti-drunkenness anti-alcoholism effect.
The invention also provides a preparation method of the white chocolate, which comprises the following steps:
(1) cutting cocoa butter, placing into a pot, heating while stirring;
(2) after the cocoa butter in the step (1) is completely melted, adding milk powder, maltodextrin, honey, phospholipid and kudzu root powder into the cocoa butter in sequence, and heating while stirring;
(3) after the raw material liquid in the step (2) is uniformly stirred, fully grinding the raw material liquid in a chocolate lapping machine for 8 to 12 hours at the speed of 50 to 60r/min until the raw material liquid is ground into paste without granular sensation, and then removing the fire;
(4) adjusting the temperature of the pasty raw material liquid in the step (3) to obtain white chocolate liquid;
(5) and (4) injecting the white chocolate liquid obtained in the step (4) into a mould, and naturally cooling and forming.
Preferably, the heating temperature in the step (1) is 30-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.
Preferably, the heating temperature in the step (2) is 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.
The beneficial effect of adopting the above preferred technical scheme is: reasonable heating temperature and stirring and grinding speed can prevent local temperature from being high, separation of chocolate grease is avoided, and reasonable stirring and grinding time can ensure uniform mixing and homogenization and smoothness of chocolate liquid.
Preferably, the specific operation of step (4) is: adjusting the temperature after the cocoa butter, the milk, the maltodextrin, the honey and the kudzu root powder are completely and uniformly mixed; the specific operation of temperature regulation is as follows: firstly, heating to 35-45 ℃ with small fire, stirring while heating at the stirring speed of 50-60r/min until the mixture becomes pasty without granular sensation, smooth and glossy and can drop in strips; and then, removing the fire, placing the mixture in an ice-water bath, cooling while stirring at the stirring speed of 50-60r/min, cooling to 20-30 ℃, immediately heating again with slow fire while heating while stirring at the stirring speed of 50-60r/min, and raising the temperature to 35-45 ℃ until the mixture becomes smooth and glossy again and can drip in strips, thus obtaining the white chocolate liquid.
The beneficial effect of adopting the above preferred technical scheme is: the mixture obtained in the step (4) is subjected to 35-45 ℃, then cooled to 20-30 ℃, finally cooled to 35-45 ℃, and then the mixture is heated firstly, then cooled, and then heated by small fire, so that stable crystals can be obtained, and meanwhile, the prepared chocolate has the characteristics of fine and smooth mouthfeel, mellow and sweet taste and glossy appearance; the white chocolate has slight powder feeling due to the addition of the kudzu root powder, and the fine feeling and the smooth feeling of the product can be further enhanced by adding a proper amount of milk for blending.
The invention also provides a preparation method of the dark chocolate, which comprises the following steps:
(1) cutting cocoa liquid and cocoa butter, placing into a pot, heating while stirring;
(2) after the cocoa liquid mass and the cocoa butter in the step (1) are completely melted, adding the cocoa powder gradually, and heating while stirring;
(3) after the cocoa mass, the cocoa butter and the cocoa powder in the step (2) are uniformly stirred, adding honey, phospholipid, blueberry anthocyanin, vitamin C and lycopene, continuously stirring uniformly, fully grinding in a chocolate fine grinding machine, grinding into paste without granular sensation, and removing from fire;
(4) after the raw material liquid in the step (3) is completely and uniformly mixed, adjusting the temperature to obtain dark chocolate liquid;
(5) and (4) injecting the dark chocolate liquid obtained in the step (4) into a mould, and naturally cooling and forming.
Preferably, the heating temperature in the step (1) is 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.
Preferably, the heating temperature in the step (2) is 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.
Preferably, the grinding speed in the step (3) is 50-60r/min, and the grinding time is 8-12 hours.
The beneficial effect of adopting the above preferred technical scheme is: reasonable heating temperature and stirring and grinding speed can prevent local temperature from being high, separation of chocolate grease is avoided, and reasonable stirring and grinding time can ensure uniform mixing and homogenization and smoothness of chocolate liquid.
Preferably, the specific operation of step (4) includes: after the cocoa butter, the cocoa powder, the honey, the phospholipid, the blueberry anthocyanin, the vitamin C and the lycopene are all mixed uniformly, the temperature is adjusted; the specific operation of temperature regulation is as follows: firstly, heating to 35-45 ℃ with small fire, stirring while heating at the stirring speed of 50-60r/min until the mixture becomes pasty without granular sensation, smooth and glossy and can drop in strips; and then, removing the fire, putting the mixture into ice water, cooling while stirring at the stirring speed of 50-60r/min, cooling to 20-30 ℃, immediately heating again with slow fire while heating while stirring at the stirring speed of 50-60r/min, and raising the temperature to 35-45 ℃ until the mixture becomes smooth and glossy again and can drop in strips, thus obtaining the black chocolate liquid.
The beneficial effect of adopting the above preferred technical scheme is: the mixture obtained in the step (4) is subjected to 35-45 ℃, then cooled to 20-30 ℃, finally cooled to 35-45 ℃, and then the mixture is heated firstly, then cooled, and then heated by small fire, so that stable crystals can be obtained, and meanwhile, the prepared chocolate has the characteristics of fine and smooth mouthfeel, mellow and sweet taste and glossy appearance;
further, in the preparation process of white chocolate and dark chocolate, a mould is preheated to 35-45 ℃ in advance before injection molding, after chocolate liquid is poured into the mould, the mould and the chocolate liquid are naturally cooled to room temperature, and finally the mould and the chocolate liquid are sent into a freezing chamber for shaping, the demoulded chocolate is placed at 18 ℃ for continuous ripening, and the standing time is about 7 days.
The beneficial effect of adopting above-mentioned technical scheme is: in order to avoid the influence on the cooling process of chocolate due to the cold temperature of the mould, the mould is preheated in advance, the mould is vibrated continuously to avoid the generation of bubbles, and finally the mould is placed in a freezing chamber together for cooling; the chocolate after shaping and demoulding is kept at 18 ℃ for about 7 days, so that the chocolate crystal is more stable, and the conditions of poor quality such as melting, surface oil stain and the like are avoided.
It should be noted that moisture is prevented from entering the whole preparation process because the moisture can cause the cocoa powder, the milk powder, the kudzu root powder, the anthocyanin and the like to agglomerate and form a granular paste shape, which affects the taste of the product.
In summary, the invention has the following advantages: according to the action mechanism and metabolism mechanism of alcohol on human body, the chocolate is used as carrier and functional auxiliary material is added, white chocolate is eaten before meal, kudzu root powder can accelerate the decomposition of alcohol, so that the composite functional chocolate has strong effect of preventing drunkenness and has good protection effect on liver; the strong antioxidation effect of the black chocolate, the blueberry anthocyanin, the vitamin C and the lycopene after the meal can effectively protect the oxidative damage of the internal organs of the human body caused by excessive drinking and relieve the drunkenness symptoms such as headache and the like caused by drinking; wherein, the kudzu root powder and the lycopene are insoluble in water, and the chocolate is taken as a carrier, so that the chocolate is convenient to eat, absorb and carry, and has fine and sweet taste; the vitamin C and the lycopene are unstable and easy to oxidize, can be prevented from being oxidized by being coated with chocolate, and the temperature in the processing process is not more than 50 ℃, so that the structural damage caused by the high temperature of the vitamin C and the lycopene is avoided; the chocolate has strong fragrance to cover the tastes of puerarin, anthocyanin and the like, has a wide taste and is beneficial to popularization; the added kudzu root powder, blueberry anthocyanin and the like are medicinal and edible substances, and are safe and effective; importantly, the preparation method is simple, has low requirements on process equipment, and is suitable for industrial production.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
The invention provides a combined functional chocolate, which comprises white chocolate and dark chocolate, and comprises the following components in percentage by mass:
the white chocolate comprises: 35-45% of cocoa butter, 16-22% of milk powder, 10-15% of maltodextrin, 8-12% of honey, 0.3-0.5% of phospholipid and 20-25% of kudzu root powder;
the dark chocolate comprises: 50-60% of cocoa liquid, 22-28% of cocoa butter, 6-10% of cocoa powder, 10-15% of honey, 0.3-0.5% of phospholipid, 0.5-1.5% of blueberry anthocyanin, 0.3-0.5% of vitamin C and 0.003-0.006% of lycopene.
Examples 1-6 white chocolate components are shown in table 1 and dark chocolate components are shown in table 2:
TABLE 1 white chocolate composition recipe
TABLE 2 compositional formula of dark chocolate
Example 7
The formulation provided in examples 1-6 was prepared by the following method, wherein the preparation of white chocolate specifically included the following steps:
(1) cutting cacao butter, placing into a pot, heating while stirring, controlling temperature at 30-45 deg.C, stirring at 50-60r/min, and stirring for 5-10 min;
(2) after the cocoa butter in the step (1) is completely melted, adding milk powder, maltodextrin, honey, phospholipid and radix puerariae powder into the cocoa butter in sequence, heating while stirring, controlling the heating temperature to be 35-45 ℃, and the stirring speed to be 50-60r/min, wherein the stirring time is 5-10 min;
(3) after the raw material liquid in the step (2) is uniformly stirred, fully grinding the raw material liquid in a chocolate lapping machine for 8 to 12 hours at the speed of 50 to 60r/min until the raw material liquid is ground into paste without granular sensation, and then removing the fire;
(4) adjusting the temperature of the pasty raw material liquid in the step (3), firstly heating to 35-45 ℃ with small fire, stirring while heating at the stirring speed of 50-60r/min until the mixture becomes pasty without granular sensation, smooth and glossy and can drop in strips; then, removing the fire, placing the mixture in an ice-water bath, cooling while stirring at the speed of 50-60r/min, cooling to 20-30 ℃, immediately heating again with slow fire while heating while stirring at the speed of 50-60r/min, and raising the temperature to 35-45 ℃ until the mixture becomes smooth and glossy again and can drip in strips, thus obtaining the white chocolate liquid;
(5) preheating a mould in advance, pouring white chocolate liquid into the mould, continuously vibrating, naturally cooling the mould and the chocolate liquid to room temperature, finally sending the mould and the chocolate liquid into a freezing chamber for shaping, continuously ripening the demoulded white chocolate at 18 ℃, and standing for about 7 days to obtain a finished white chocolate product.
The preparation method of the dark chocolate specifically comprises the following steps:
(1) cutting cacao butter and cacao liquid, placing into a pot, heating while stirring, controlling temperature at 30-45 deg.C, stirring at 50-60r/min, and stirring for 5-10 min;
(2) after the cocoa butter and the cocoa liquid blocks in the step (1) are completely melted, adding milk powder, maltodextrin, honey, phospholipid and kudzu root powder into the mixture in sequence, heating and stirring the mixture, wherein the heating temperature is controlled to be 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min;
(3) after the raw material liquid in the step (2) is uniformly stirred, fully grinding the raw material liquid in a chocolate lapping machine for 8 to 12 hours at the speed of 50 to 60r/min until the raw material liquid is ground into paste without granular sensation, and then removing the fire;
(4) adjusting the temperature of the pasty raw material liquid in the step (3), firstly heating to 35-45 ℃ with small fire, stirring while heating at the stirring speed of 50-60r/min until the mixture becomes pasty without granular sensation, smooth and glossy and can drop in strips; then, removing the fire, placing the mixture in an ice-water bath, cooling while stirring at the speed of 50-60r/min, cooling to 20-30 ℃, immediately heating again with slow fire while heating while stirring at the speed of 50-60r/min, and raising the temperature to 35-45 ℃ until the mixture becomes smooth and glossy again and can drip in strips, thus obtaining the black chocolate liquid;
(5) preheating a mould in advance, pouring dark chocolate liquid into the mould, continuously vibrating, naturally cooling the mould and the chocolate liquid to room temperature, finally sending the mould and the chocolate liquid into a freezing chamber for shaping, continuously ripening the demoulded dark chocolate at 18 ℃, and standing for about 7 days to obtain a finished dark chocolate product.
Example 8
1. The combined functional chocolate prepared by example 1 was examined and the results are shown in table 3 below:
TABLE 3 measurement results of physical and chemical indexes of combined functional chocolate
2. Evaluation of sensory index
Sensory evaluation is carried out on the combined functional chocolate and commercial chocolate, sensory evaluation of the experiment is finished in a food sensory evaluation room, 20 students are invited to form an evaluation group, the purpose and meaning of the experiment and the indexes and cautions of the sensory evaluation are firstly determined, each evaluation is carried out by each evaluation member independently without mutual contact and communication, and the samples are rinsed with clean water during evaluation.
Sensory evaluation index is defined as:
(1) hardness: the force applied by biting the sample with the first bite of the molars;
(2) brittleness: placing a small piece of product between the teeth, slowly biting down and continuing until the occurrence of sudden and continuous breakage of the biscuit-like structure, and evaluating the degree of breakage of the product into small pieces at a bite rate as consistent as possible;
(3) chewiness: the amount of work to chew the sample to enable it to be swallowed;
(4) cohesion: the extent to which the sample was deformed by biting with molars (not by crushing, cracking, crushing);
(5) elasticity: applying force to the sample part by using molar teeth to restore the sample part to the original state;
(6) overall acceptance: is the evaluation of the overall acceptance of the sample, including sweetness and taste.
The evaluation method adopts 60 points, 10 points of hardness, 10 points of brittleness, 10 points of chewiness, 10 points of cohesiveness, 10 points of elasticity and 10 points of overall acceptability.
In order to reduce the influence of many factors from measurement to concept formation, such as hobbies and preferences, experience, advertisements, price, etc., on the test results, the test is performed by a double-blind method. Even with the sample password numbered, the sample was also randomized, with the results shown in table 4 below:
TABLE 4 Combined functional chocolate sensory index evaluation results
3. Example 1 white chocolate Inclusion with ethanol and determination of the Clearance
The blank group is 10mL of 52% ethanol, the volume is determined to be 100mL volumetric flask by distilled water, and the mixture is mixed evenly.
Test groups: placing 10g of white chocolate and 10mL of 52% ethanol in a mortar, adding a small amount of distilled water, grinding into uniform emulsion suspension, fixing the volume to a 100mL volumetric flask with the distilled water, uniformly mixing, centrifuging at 3000r/min for 15min, and collecting supernatant.
Diluting the blank group and the test group to-be-tested liquid in the same proportion, and then measuring the ethanol content in the liquid by adopting a gas chromatography, wherein the ethanol inclusion and clearance rate is calculated according to the following formula:
inclusion in ethanol and clearance ═ [ (blank-test)/blank ] × 100%
As a result: the inclusion rate and clearance of 10g white chocolate to 10mL 52% ethanol is 82%, the cocoa butter, milk and radix Puerariae powder in the white chocolate wrap the ethanol, and in addition, the milk protein and radix Puerariae polysaccharide can precipitate the ethanol, so that the amount of free ethanol in the aqueous solution is reduced. Therefore, the white chocolate can reduce the amount of free ethanol and delay the absorption speed of the ethanol in the body.
4. Example 1 Combined functional chocolate antioxidant Activity assay
Selecting 60 healthy Kunming mice with half male and female, weight of 20 +/-2 g, randomly dividing into 6 groups, 10 mice in each group, and respectively: blank group, model group, negative control group (ethanol damage natural recovery group), example 1 group, commercial sobering-up granule group containing radix puerariae, and commercial sobering-up capsule group containing radix puerariae.
After adaptive feeding for 7d, mice in each group are fasted and are not forbidden to be water for 12h, except for a blank group, mice in a model group, a negative control group and 3 administration groups are drenched with 52-degree northern Dacang white spirit in a dose of 0.4 mL/mouse, and the mice in the blank group are drenched with equal amount of distilled water.
The chocolate, the radix puerariae anti-alcoholism granules and the radix puerariae anti-alcoholism capsules prepared in the example 1 are respectively filled in 3 administration groups according to the dosage converted into the dosage of a mouse by a human, and the blank group and the negative control group are filled with distilled water with corresponding dosages for continuous administration for 3 d.
After the mice are subjected to the last administration, the mice are fasted for 12 hours, and serum, liver tissues and brain tissues are taken for SOD and MDA index measurement. The results are shown in tables 5 and 6.
TABLE 5 determination of SOD content in mouse serum, liver tissue and brain tissue
Note: in comparison with the blank set, the results,△indicates significant difference (P)<0.05),△△Shows a very significant difference (P)<0.01)
In comparison with the set of models,*indicates significant difference (P)<0.05),**Shows a very significant difference (P)<0.01)
TABLE 6 measurement of MDA content in mouse serum, liver tissue and brain tissue
Note: in comparison with the blank set, the results,△indicates significant difference (P)<0.05),△△Shows a very significant difference (P)<0.01)
In comparison with the set of models,*indicates significant difference (P)<0.05),**Shows a very significant difference (P)<0.01)
A mouse model of acute alcoholism is established by intragastric administration of 52-degree northern Dacang liquor, and the influence of the 3 anti-alcoholism products on SOD activity and MDA content in serum, liver tissues and brain tissues of the mouse with acute alcoholism is observed.
As a result: compared with the blank group, the MDA content of the serum, the liver and the brain tissues of the model group mice is obviously increased (P is less than 0.01), and the SOD activity is obviously reduced (P is less than 0.01), which indicates that the alcohol has very obvious oxidative damage to the liver, the brain and other tissues;
compared with the model group, the 3 medicine groups all have the functions of increasing the SOD activity of serum, liver and brain tissues (P <0.05 or P <0.01) and reducing the MDA content (P <0.05 or P <0.01) to different degrees; example 1 the anti-oxidant activity of the combined functional chocolate group is superior to that of the commercial pueraria alcohol effect relieving granule group and the commercial pueraria alcohol effect relieving capsule group (P < 0.05). Therefore, the combined functional chocolate has the function of obviously inhibiting the oxidation damage caused by drunkenness.
5. Example 1 combination functional chocolate eating Effect test
Example 1 comparing the combined functional chocolate with the commercial sobering-up granules and the sobering-up capsule products containing the kudzuvine root, the eating information is fed back for 90 cases.
Among 90 eaters, the breeding was as follows: 20 researchers, 20 staff, 20 technologists, 20 salespeople, 10 farmer workers.
The age distribution among 90 eaters is as follows: 32 people between 20 and 30 years old, 30 and 50 years old, 30 and 28 people over 50 years old.
Health status of 90 eaters: the physical condition is normal, and 75 persons who have no habit of drinking wine usually; poor spleen and stomach and poor digestion function, 15 people who are not habituated to drinking at ordinary times.
Dividing 90 cases into A, B, C groups randomly, wherein each group comprises 30 persons, and the three groups comprise every other day drinking, and trying to eat an anti-alcohol product, wherein the group A firstly eats the combined functional chocolate prepared in the embodiment 1, the group B firstly eats commercially available anti-alcohol granules containing kudzuvine root, the group C firstly eats commercially available anti-alcohol capsules containing kudzuvine root, the group A, B, C comprises 3 anti-alcohol products, and the eating information feedback is carried out within 12 hours after the anti-alcohol product is tried to be drunk every time, and the effect judgment basis is as follows:
(1) the effect is shown: when 125mL (two halves) of 52-degree northern warehouse liquor is drunk, one of three anti-inebriation products is randomly eaten, speech, feeling and behavior are normal, and the three anti-inebriation products have no abnormity and no adverse reaction before drinking.
(2) The method has the following advantages: when drinking 125mL (two halves) of 52-degree Beida Bing liquor, one of three anti-inebriation products is eaten randomly, and the wine is slightly dizzy, normal in speech behavior and slightly uncomfortable in stomach.
(3) And (4) invalidation: when 125mL (two halves) of 52-degree Beida Bing liquor is drunk, one of three anti-inebriation products is randomly eaten, and intoxication reactions such as excessive spirits, lingering speaking, abnormal action language, headache and the like occur. The test feedback results are shown in table 7.
Table 7 Combined functional chocolate edible effect (90 cases)
From the above test results, it can be seen that: the edible effect is not related to the age of workers and drinkers, and the edible effect of the people with poor digestive tract function is not different from that of the healthy people.
In conclusion, the combined functional chocolate prepared by the invention has the functions of dispelling the effects of alcohol and protecting the liver, contains raw materials which are medicinal and edible substances or active ingredients extracted from fruits and vegetables, does not contain any chemical additive or preservative, has the functions of dispelling the effects of alcohol, protecting the liver, resisting oxidation and the like through scientific proportioning, and has good taste and fine texture. The white chocolate and the black chocolate are respectively eaten before and after drinking, can play a role in two links of gastrointestinal absorption of ethanol and metabolism detoxification, and the white chocolate is mainly used for slowing down the absorption of the ethanol, and the black chocolate is mainly used for accelerating the metabolism of the ethanol, reducing the concentration of the ethanol and acetaldehyde in blood, reducing the oxidative damage of free radicals generated by the metabolism of the ethanol to human organs, and playing the roles of effectively reducing the alcohol, dispelling the effects of alcohol, protecting the liver, resisting oxidation, preventing cancer, preventing aging and the like.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. The combined functional chocolate is characterized by comprising white chocolate and dark chocolate which respectively comprise the following components in percentage by mass:
the white chocolate comprises: 35-45% of cocoa butter, 16-22% of milk powder, 10-15% of maltodextrin, 8-12% of honey, 0.3-0.5% of phospholipid and 20-25% of kudzu root powder;
the dark chocolate comprises: 50-60% of cocoa liquid, 22-28% of cocoa butter, 6-10% of cocoa powder, 10-15% of honey, 0.3-0.5% of phospholipid, 0.5-1.5% of blueberry anthocyanin, 0.3-0.5% of vitamin C and 0.003-0.006% of lycopene.
2. A method of preparing the white chocolate according to claim 1, comprising the steps of:
(1) cutting cocoa butter, placing into a pot, heating while stirring;
(2) after the cocoa butter in the step (1) is completely melted, adding milk powder, maltodextrin, honey, phospholipid and kudzu root powder into the cocoa butter in sequence, and heating while stirring;
(3) after the raw material liquid in the step (2) is uniformly stirred, fully grinding the raw material liquid in a chocolate lapping machine for 8 to 12 hours at the speed of 50 to 60r/min until the raw material liquid is ground into paste without granular sensation, and then removing the fire;
(4) adjusting the temperature of the pasty raw material liquid in the step (3) to obtain white chocolate liquid;
(5) and (4) injecting the white chocolate liquid obtained in the step (4) into a mould, and naturally cooling and forming.
3. The method for preparing white chocolate according to claim 2, wherein the heating temperature in the step (1) is 30-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.
4. The method for preparing white chocolate according to claim 2, wherein the heating temperature in the step (2) is 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.
5. The method for preparing white chocolate according to claim 2, wherein the specific operation of the step (4) is as follows: adjusting the temperature after the cocoa butter, the milk, the maltodextrin, the honey and the kudzu root powder are completely and uniformly mixed; the specific operation of temperature regulation is as follows: firstly, heating to 35-45 ℃ with small fire, stirring while heating at the stirring speed of 50-60r/min until the mixture becomes pasty without granular sensation, smooth and glossy and can drop in strips; and then, removing the fire, placing the mixture in an ice-water bath, cooling while stirring at the stirring speed of 50-60r/min, cooling to 20-30 ℃, immediately heating again with slow fire while heating while stirring at the stirring speed of 50-60r/min, and raising the temperature to 35-45 ℃ until the mixture becomes smooth and glossy again and can drip in strips, thus obtaining the white chocolate liquid.
6. A method of making a dark chocolate according to claim 1 comprising the steps of:
(1) cutting cocoa liquid and cocoa butter, placing into a pot, heating while stirring;
(2) after the cocoa liquid mass and the cocoa butter in the step (1) are completely melted, adding the cocoa powder gradually, and heating while stirring;
(3) after the cocoa mass, the cocoa butter and the cocoa powder in the step (2) are uniformly stirred, adding honey, phospholipid, blueberry anthocyanin, vitamin C and lycopene, continuously stirring uniformly, fully grinding in a chocolate fine grinding machine, grinding into paste without granular sensation, and removing from fire;
(4) after the raw material liquid in the step (3) is completely and uniformly mixed, adjusting the temperature to obtain dark chocolate liquid;
(5) and (4) injecting the dark chocolate liquid obtained in the step (4) into a mould, and naturally cooling and forming.
7. A method for preparing dark chocolate according to claim 6, wherein the heating temperature in step (1) is 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.
8. A process for preparing dark chocolate according to claim 6, wherein the heating temperature in step (2) is 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.
9. A process for preparing dark chocolate according to claim 6, wherein in step (3) the milling speed is 50-60r/min and the milling time is 8-12 h.
10. The method for preparing dark chocolate according to claim 6, wherein the step (4) comprises the following specific operations: after the cocoa butter, the cocoa powder, the honey, the phospholipid, the blueberry anthocyanin, the vitamin C and the lycopene are all mixed uniformly, the temperature is adjusted; the specific operation of temperature regulation is as follows: firstly, heating to 35-45 ℃ with small fire, stirring while heating at the stirring speed of 50-60r/min until the mixture becomes pasty without granular sensation, smooth and glossy and can drop in strips; and then, removing the fire, putting the mixture into ice water, cooling while stirring at the stirring speed of 50-60r/min, cooling to 20-30 ℃, immediately heating again with slow fire while heating while stirring at the stirring speed of 50-60r/min, and raising the temperature to 35-45 ℃ until the mixture becomes smooth and glossy again and can drop in strips, thus obtaining the black chocolate liquid.
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