CN111869777A - 一种运动专用能量型巧克力及其制备方法 - Google Patents
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Abstract
本发明公开了一种运动专用能量型巧克力,属于巧克力技术领域,按重量计所述巧克力的原料份数比为:可可脂400‑500份、可可粉200‑250份、全脂乳粉50‑80份、卵磷脂5‑6份、大豆磷脂10‑15份、茶褐素茶糖粉50‑100份,制作的巧克力,能够有效降低人体对可可脂肪的吸收,在口感、色泽不发生改变的基础上,降低人体对可可脂肪的吸收,茶褐素能够很好抑制肠道脂肪酶活性,具有较好的促消化作用,具有减肥、降脂、降血糖功效,本发明中的茶褐素茶糖粉中的茶褐素成分高,提取效率高,本发明使得混合料混合速度提升,混合均匀,提高混合效率,使得搅拌时间大大减少,且减少气泡的产生。
Description
技术领域
本发明属于巧克力技术领域,具体涉及一种运动专用能量型巧克力及其制备方法。
背景技术
巧克力是日常生活中比较常见的一种休闲食品,其口感细腻而广受欢迎。黑巧克力硬度较大,微苦,一般指可可固形物含量介于70%到99%之间,或乳质含量少于12%的巧克力,但巧克力主要成分是碳水化合物和脂肪,这些成分很容易导致食用者吸收并转化成人体脂肪。
现有的巧克力的生产方式制作的巧克力功能单一,制作的巧克力高糖、高热量,给消费者带来了多吃或常吃会引起肥胖、血糖与血脂升高的困扰。
发明内容
本发明提供了一种运动专用能量型巧克力及其制备方法,以解决上述背景技术中多吃巧克力引起的肥胖、血糖与血脂升高的问题。
为实现上述目的,本发明提供如下技术方案:一种运动专用能量型巧克力,按重量计所述巧克力的原料份数比为:可可脂400-500份、可可粉200-250份、全脂乳粉50-80份、卵磷脂5-6份、大豆磷脂10-15份、茶褐素茶糖粉50-100份。
进一步的,所述茶褐素茶糖粉的制备方法:用65~80℃的水浸泡提取鲜绿茶40min,过滤,获得提取液,浓缩至可溶性固形物为6%,制得绿茶浓缩液;将黑曲霉孢子液加入绿茶浓缩液中,于温度37±2℃,转数150转/min恒温摇床中培养48小时,获得黑曲霉种子液;其中按照体积比,绿茶浓缩液:黑曲霉孢子液=10:1~20:1;将黑曲霉种子液加入到绿茶浓缩液中,按照体积比,种子液:绿茶浓缩液=1:12~1:50,发酵5-12天,再按照质量体积比加入5~10%的蔗糖,继续发酵1-2天,最后将发酵液过滤去除菌丝,高压灭菌,得到茶褐素茶糖液;取茶褐素茶糖液,加入3~4倍体积95%食用酒精搅拌后静置3小时,离心过滤,得到茶褐素茶糖粉粗提物,再用体积比为20%的食用酒精水溶液溶解茶褐素茶糖粉粗提物,得到的溶液经减压浓缩,真空干燥,得到茶褐素茶糖粉。
一种运动专用能量型巧克力的制备方法,包括以下步骤:
步骤1,将可可脂加入保温容器中进行融化,融化温度为45-55℃,使可可脂充分融化;
步骤2,将融化后的可可脂加入精磨机中进行研磨,并保持精磨温度为45-55℃,研磨过程中加入可可粉、全脂乳粉、卵磷脂、大豆磷脂、茶褐素茶糖粉,保持研磨至粒径小于25微米,制得巧克力原浆;
步骤3,将研磨后的巧克力原浆转移至高速剪切乳化机中进行减压浓缩,真空压力为-75KPa,高速剪切反应40-60min后,收集剪切处理后的巧克力原浆;
步骤4,将剪切后的巧克力原浆转移至搅拌装置中进行搅拌,并保持温度为45-55℃,保温搅拌30分钟,搅拌转速为50-60转/分钟,使得各组分物质混合均匀,并消除内部气泡;
步骤5,进行然后将巧克力原浆浇注至模具中,冷却成型制得巧克力料块;
步骤6,将巧克力料块包装、储存。
进一步的,所述搅拌装置包括搅拌筒,所述搅拌筒的上端设置有电动机,所述电动机的输出轴连接有转动轴,所述转动轴设置在搅拌筒内部,所述转动轴上部外置设置有第二齿轮,所述第二齿轮的两侧啮合连接有第一齿轮,所述第一齿轮的中心位置设置有固定轴,所述固定轴固定在搅拌筒内部顶端,所述第一齿轮的外侧啮合连接有齿轮圈,所述齿轮圈的外部设置有转动筒体,所述转动筒体的上端活动连接在搅拌筒的内部顶端,所述转动筒体的外部设置有多组第一搅拌杆,所述转动轴的下端设置有第二搅拌杆。
优选的,所述搅拌筒的上端一侧设置有进料口,所述进料口的下方设置有防护板,所述防护板倾斜固定在搅拌筒内部顶端。
优选的,所述搅拌筒的外侧设置有壳体,所述搅拌筒与壳体之间形成一腔体,所述腔体用于盛装循环热水介质,所述壳体的外侧壁上端设有进水口,所述壳体的外侧壁下端设有出水口。
优选的,所述转动筒体邻近搅拌筒内部顶端的外部设置有转动轴承,所述转动轴承固定在搅拌筒内部顶端上。
优选的,所述第一搅拌杆的上方设置有破碎刀片,所述破碎刀片固定在转动筒体外壁上。
与现有技术相比,本发明的有益效果是:
1、制作的巧克力,能够有效降低人体对可可脂肪的吸收,在口感、色泽不发生改变的基础上,降低人体对可可脂肪的吸收,茶褐素能够很好抑制肠道脂肪酶活性,具有较好的促消化作用,具有减肥、降脂、降血糖功效,适用于运动时使用。
2、本发明中的茶褐素茶糖粉中的茶褐素成分高,提取效率高。
3、本发明使得混合料混合速度提升,混合均匀,提高混合效率,使得搅拌时间大大减少,且减少气泡的产生。
附图说明
图1为本发明搅拌装置的结构示意图。
图2为本发明搅拌装置中转动筒体的剖视俯视图。
图中:1、搅拌筒;2、进料口;3、电动机;4、固定轴;5、转动轴;6、转动轴承;7、破碎刀片;8、进水口;9、腔体;10、壳体;11、转动筒体;12、第一搅拌杆;13、第二搅拌杆;14、出水口;15、第一齿轮;16、齿轮圈;17、第二齿轮;18、防护板。
具体实施方式
下面将结合本发明实施例以及附图,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。
本发明提供以下技术方案:一种运动专用能量型巧克力,按重量计所述巧克力的原料份数比为:可可脂400份、可可粉200份、全脂乳粉50份、卵磷脂5份、大豆磷脂10份、茶褐素茶糖粉80份。
进一步的,所述茶褐素茶糖粉的制备方法:用65~80℃的水浸泡提取鲜绿茶40min,过滤,获得提取液,浓缩至可溶性固形物为6%,制得绿茶浓缩液;将黑曲霉孢子液加入绿茶浓缩液中,于温度37±2℃,转数150转/min恒温摇床中培养48小时,获得黑曲霉种子液;其中按照体积比,绿茶浓缩液:黑曲霉孢子液=10:1~20:1;将黑曲霉种子液加入到绿茶浓缩液中,按照体积比,种子液:绿茶浓缩液=1:12~1:50,发酵5-12天,再按照质量体积比加入5~10%的蔗糖,继续发酵1-2天,最后将发酵液过滤去除菌丝,高压灭菌,得到茶褐素茶糖液;取茶褐素茶糖液,加入3~4倍体积95%食用酒精搅拌后静置3小时,离心过滤,得到茶褐素茶糖粉粗提物,再用体积比为20%的食用酒精水溶液溶解茶褐素茶糖粉粗提物,得到的溶液经减压浓缩,真空干燥,得到茶褐素茶糖粉。
一种运动专用能量型巧克力的制备方法,包括以下步骤:
步骤1,将可可脂加入保温容器中进行融化,融化温度为45-55℃,使可可脂充分融化;
步骤2,将融化后的可可脂加入精磨机中进行研磨,并保持精磨温度为45-55℃,研磨过程中加入可可粉、全脂乳粉、卵磷脂、大豆磷脂、茶褐素茶糖粉,保持研磨至粒径小于25微米,制得巧克力原浆。
步骤3,将研磨后的巧克力原浆转移至高速剪切乳化机中进行减压浓缩,真空压力为-75KPa,高速剪切反应40-60min后,收集剪切处理后的巧克力原浆;
步骤4,将剪切后的巧克力原浆转移至搅拌装置中进行搅拌,并保持温度为45-55℃,保温搅拌30分钟,搅拌转速为50-60转/分钟,使得各组分物质混合均匀,并消除内部气泡;
步骤5,进行然后将巧克力原浆浇注至模具中,冷却成型制得巧克力料块;
步骤6,将巧克力料块包装、储存。
进一步的,请参阅图1-2,所述搅拌装置包括搅拌筒1,搅拌筒1的上端设置有电动机3,电动机3的输出轴连接有转动轴5,转动轴5设置在搅拌筒1内部,转动轴5上部外置设置有第二齿轮17,第二齿轮17的两侧啮合连接有第一齿轮15,第一齿轮15的中心位置设置有固定轴4,固定轴4固定在搅拌筒1内部顶端,第一齿轮15的外侧啮合连接有齿轮圈16,齿轮圈16的外部设置有转动筒体11,转动筒体11的上端活动连接在搅拌筒1的内部顶端,转动筒体11的外部设置有多组第一搅拌杆12,转动轴5的下端设置有第二搅拌杆13;通过电动机3带动转动轴5进行转动,从而带动第二搅拌杆13进行转动,同时,转动轴5带动第二齿轮17进行转动,第二齿轮17带动两组第一齿轮15进行反向转动,从而使第一齿轮15通过齿轮圈16带动转动筒体11进行与转动轴5反向的转动,使得第一搅拌杆12与第二搅拌杆13进行反向转动。
本实施例中,搅拌筒1的上端一侧设置有进料口2,进料口2的下方设置有防护板18,防护板18倾斜固定在搅拌筒1内部顶端,通过防护板18可防止搅拌过程中的混合物溅出进料口2。
本实施例中,搅拌筒1的外侧设置有壳体10,搅拌筒1与壳体10之间形成一腔体9,腔体9用于盛装循环热水介质,壳体10的外侧壁上端设有进水口8,壳体10的外侧壁下端设有出水口14,通过腔体9的热水提供所需要的问题,加热较为温和,使组成巧克力原料的成分不易散失。
本实施例中,转动筒体11邻近搅拌筒1内部顶端的外部设置有转动轴承6,转动轴承6固定在搅拌筒1内部顶端上,通过转动轴承6可保证转动筒体11转动更加稳定。
本实施例中,第一搅拌杆12的上方设置有破碎刀片7,破碎刀片7固定在转动筒体11外壁上,通过破碎刀片7可对巧克力原浆表面形成的气包进行打散破碎,减少气泡的产生,提高混合效率。
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 (8)
1.一种运动专用能量型巧克力,其特征在于:按重量计所述巧克力的原料份数比为:可可脂400-500份、可可粉200-250份、全脂乳粉50-80份、卵磷脂5-6份、大豆磷脂10-15份、茶褐素茶糖粉50-100份。
2.根据权利要求1所述的一种运动专用能量型巧克力,其特征在于:所述茶褐素茶糖粉的制备方法:用65~80℃的水浸泡提取鲜绿茶40min,过滤,获得提取液,浓缩至可溶性固形物为6%,制得绿茶浓缩液;将黑曲霉孢子液加入绿茶浓缩液中,于温度37±2℃,转数150转/min恒温摇床中培养48小时,获得黑曲霉种子液;其中按照体积比,绿茶浓缩液:黑曲霉孢子液=10:1~20:1;将黑曲霉种子液加入到绿茶浓缩液中,按照体积比,种子液:绿茶浓缩液=1:12~1:50,发酵5-12天,再按照质量体积比加入5~10%的蔗糖,继续发酵1-2天,最后将发酵液过滤去除菌丝,高压灭菌,得到茶褐素茶糖液;取茶褐素茶糖液,加入3~4倍体积95%食用酒精搅拌后静置3小时,离心过滤,得到茶褐素茶糖粉粗提物,再用体积比为20%的食用酒精水溶液溶解茶褐素茶糖粉粗提物,得到的溶液经减压浓缩,真空干燥,得到茶褐素茶糖粉。
3.根据权利要求1-2任意一项所述的一种运动专用能量型巧克力的制备方法,其特征在于:包括以下步骤:
步骤1,将可可脂加入保温容器中进行融化,融化温度为45-55℃,使可可脂充分融化;
步骤2,将融化后的可可脂加入精磨机中进行研磨,并保持精磨温度为45-55℃,研磨过程中加入可可粉、全脂乳粉、卵磷脂、大豆磷脂、茶褐素茶糖粉,保持研磨至粒径小于25微米,制得巧克力原浆;
步骤3,将研磨后的巧克力原浆转移至高速剪切乳化机中进行减压浓缩,真空压力为-75KPa,高速剪切反应40-60min后,收集剪切处理后的巧克力原浆;
步骤4,将剪切后的巧克力原浆转移至搅拌装置中进行搅拌,并保持温度为45-55℃,保温搅拌30分钟,搅拌转速为50-60转/分钟,使得各组分物质混合均匀,并消除内部气泡;
步骤5,进行然后将巧克力原浆浇注至模具中,冷却成型制得巧克力料块;
步骤6,将巧克力料块包装、储存。
4.根据权利要求3所述的一种运动专用能量型巧克力的制备方法,其特征在于:所述搅拌装置包括搅拌筒,所述搅拌筒的上端设置有电动机,所述电动机的输出轴连接有转动轴,所述转动轴设置在搅拌筒内部,所述转动轴上部外置设置有第二齿轮,所述第二齿轮的两侧啮合连接有第一齿轮,所述第一齿轮的中心位置设置有固定轴,所述固定轴固定在搅拌筒内部顶端,所述第一齿轮的外侧啮合连接有齿轮圈,所述齿轮圈的外部设置有转动筒体,所述转动筒体的上端活动连接在搅拌筒的内部顶端,所述转动筒体的外部设置有多组第一搅拌杆,所述转动轴的下端设置有第二搅拌杆。
5.根据权利要求3所述的一种运动专用能量型巧克力的制备方法,其特征在于:所述搅拌筒的上端一侧设置有进料口,所述进料口的下方设置有防护板,所述防护板倾斜固定在搅拌筒内部顶端。
6.根据权利要求3所述的一种运动专用能量型巧克力的制备方法,其特征在于:所述搅拌筒的外侧设置有壳体,所述搅拌筒与壳体之间形成一腔体,所述腔体用于盛装循环热水介质,所述壳体的外侧壁上端设有进水口,所述壳体的外侧壁下端设有出水口。
7.根据权利要求3所述的一种运动专用能量型巧克力的制备方法,其特征在于:所述转动筒体邻近搅拌筒内部顶端的外部设置有转动轴承,所述转动轴承固定在搅拌筒内部顶端上。
8.根据权利要求3所述的一种运动专用能量型巧克力的制备方法,其特征在于:所述第一搅拌杆的上方设置有破碎刀片,所述破碎刀片固定在转动筒体外壁上。
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