CN112586583A - Low-fat low-sugar high-protein chocolate product and preparation method thereof - Google Patents
Low-fat low-sugar high-protein chocolate product and preparation method thereof Download PDFInfo
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 62
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 75
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 26
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 15
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 15
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 14
- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 14
- 102000008186 Collagen Human genes 0.000 claims abstract description 13
- 108010035532 Collagen Proteins 0.000 claims abstract description 13
- 229920001436 collagen Polymers 0.000 claims abstract description 13
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 13
- SMZOUWXMTYCWNB-UHFFFAOYSA-N 2-(2-methoxy-5-methylphenyl)ethanamine Chemical compound COC1=CC=C(C)C=C1CCN SMZOUWXMTYCWNB-UHFFFAOYSA-N 0.000 claims abstract description 9
- NIXOWILDQLNWCW-UHFFFAOYSA-N 2-Propenoic acid Natural products OC(=O)C=C NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- HWCKGOZZJDHMNC-UHFFFAOYSA-M tetraethylammonium bromide Chemical compound [Br-].CC[N+](CC)(CC)CC HWCKGOZZJDHMNC-UHFFFAOYSA-M 0.000 claims abstract description 9
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000460 chlorine Substances 0.000 claims abstract description 8
- 229910052801 chlorine Inorganic materials 0.000 claims abstract description 8
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 72
- 238000006243 chemical reaction Methods 0.000 claims description 68
- ZMXDDKWLCZADIW-UHFFFAOYSA-N N,N-Dimethylformamide Chemical compound CN(C)C=O ZMXDDKWLCZADIW-UHFFFAOYSA-N 0.000 claims description 38
- 239000000203 mixture Substances 0.000 claims description 36
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 34
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 claims description 21
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 21
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 claims description 21
- 239000000243 solution Substances 0.000 claims description 21
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 claims description 20
- 235000009508 confectionery Nutrition 0.000 claims description 19
- 238000010992 reflux Methods 0.000 claims description 15
- 229910052757 nitrogen Inorganic materials 0.000 claims description 14
- 239000011550 stock solution Substances 0.000 claims description 14
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 claims description 10
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 claims description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- LWZQGUMHXPGQAF-UHFFFAOYSA-N 3-pentylphenol Chemical compound CCCCCC1=CC=CC(O)=C1 LWZQGUMHXPGQAF-UHFFFAOYSA-N 0.000 claims description 8
- XJUZRXYOEPSWMB-UHFFFAOYSA-N Chloromethyl methyl ether Chemical compound COCCl XJUZRXYOEPSWMB-UHFFFAOYSA-N 0.000 claims description 8
- 229940061627 chloromethyl methyl ether Drugs 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- ULQQGOGMQRGFFR-UHFFFAOYSA-N 2-chlorobenzenecarboperoxoic acid Chemical compound OOC(=O)C1=CC=CC=C1Cl ULQQGOGMQRGFFR-UHFFFAOYSA-N 0.000 claims description 7
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 7
- 239000008367 deionised water Substances 0.000 claims description 7
- 229910021641 deionized water Inorganic materials 0.000 claims description 7
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 7
- UBJFKNSINUCEAL-UHFFFAOYSA-N lithium;2-methylpropane Chemical compound [Li+].C[C-](C)C UBJFKNSINUCEAL-UHFFFAOYSA-N 0.000 claims description 7
- 229910000104 sodium hydride Inorganic materials 0.000 claims description 7
- 239000012312 sodium hydride Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000019270 ammonium chloride Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000005286 illumination Methods 0.000 claims description 5
- 238000006467 substitution reaction Methods 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- 230000009471 action Effects 0.000 abstract description 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 229910001873 dinitrogen Inorganic materials 0.000 description 6
- 238000007792 addition Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- KZBUYRJDOAKODT-UHFFFAOYSA-N Chlorine Chemical compound ClCl KZBUYRJDOAKODT-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000010511 deprotection reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010998 test method Methods 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D313/00—Heterocyclic compounds containing rings of more than six members having one oxygen atom as the only ring hetero atom
- C07D313/02—Seven-membered rings
- C07D313/04—Seven-membered rings not condensed with other rings
-
- 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)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a low-fat low-sugar high-protein chocolate product and a preparation method thereof, wherein the chocolate product is prepared from the following raw materials in parts by weight: 10-15 parts of cocoa powder, 8-10 parts of protein powder, 20-30 parts of fructose syrup, 5-8 parts of dietary fiber, 3-5 parts of collagen, 50-80 parts of chocolate and 0.5-1 part of edible essence; the edible essence is prepared by performing substitution reaction on an intermediate 3 and chlorine to prepare an intermediate 4, hydrolyzing the intermediate 4 into alcohol under the action of potassium carbonate and tetraethylammonium bromide to prepare an intermediate 5, reacting the intermediate 5 with acrylic acid to prepare an intermediate 6, and reacting the intermediate 6 with 1-pyrrolidine-1-cyclohexene to prepare the edible essence.
Description
Technical Field
The invention relates to the technical field of candy preparation, in particular to a low-fat low-sugar high-protein chocolate product and a preparation method thereof.
Background
Chocolate, also known as chocolate, is a type of candy made from cocoa bean products as the main raw material. The brown color has the advantages of luster, fine and smooth mouthfeel, special aroma, high calorific value and rich nutritional value, and is easy to digest and absorb by human bodies. With the continuous improvement of the living standard of people, the requirements of people on leisure candy food are not only limited to the taste, but also coexist with the health. Chocolate is not only a large variety of candy products, but also an important raw material and auxiliary material, and the fragrant, sweet and smooth mouthfeel of the chocolate is favored by consumers.
The existing low-fat low-sugar high-protein chocolate has low ester content and sugar content, but has common taste and flavor, cannot improve the appetite of eating and is not beneficial to market popularization.
Disclosure of Invention
The invention aims to provide a low-fat low-sugar high-protein chocolate product and a preparation method thereof.
The technical problems to be solved by the invention are as follows:
the existing low-fat low-sugar high-protein chocolate has low ester content and sugar content, but has common taste and flavor, cannot improve the appetite of eating and is not beneficial to market popularization.
The purpose of the invention can be realized by the following technical scheme:
a low-fat low-sugar high-protein chocolate product comprises the following raw materials in parts by weight: 10-15 parts of cocoa powder, 8-10 parts of protein powder, 20-30 parts of fructose syrup, 5-8 parts of dietary fiber, 3-5 parts of collagen, 50-80 parts of chocolate and 0.5-1 part of edible essence;
the low-fat, low-sugar and high-protein chocolate product is prepared by the following steps:
step S1: adding chocolate into a stirring kettle, performing melt stirring and adding cocoa powder under the conditions that the rotating speed is 150-200r/min and the temperature is 40-45 ℃, and stirring for 15-20min to prepare a first mixture;
step S2: decocting the fructose-glucose syrup for 2-3h under the conditions that the rotation speed is 60-80r/min and the temperature is 120-130 ℃, adding protein powder and dietary fiber, and continuously decocting for 1-1.5h to prepare a second mixture;
step S3: adding the first mixture prepared in the step S1 and the second mixture prepared in the step S2 into a stirring kettle, stirring for 2-3h at the rotation speed of 120-150r/min and the temperature of 80-90 ℃, adding collagen and edible essence, and continuously stirring for 2-3h to prepare a candy stock solution;
step S4: the candy stock solution is prepared by a conventional chocolate process to prepare a low-fat low-sugar high-protein chocolate product.
Further, the edible essence is prepared by the following steps:
step A1: adding sodium hydride and N, N-dimethylformamide into a reaction kettle, introducing nitrogen for protection, stirring and dropwise adding molten 3-pentylphenol under the conditions that the rotation speed is 150-200r/min and the temperature is 1-3 ℃, wherein the dropwise adding time is 10-15min, reacting for 30-50min after dropwise adding, dropwise adding chloromethyl methyl ether for 20min, heating to the temperature of 25-30 ℃ after dropwise adding, reacting for 3-5h, and adjusting the pH value of the reaction solution to 7 to prepare an intermediate 1;
the reaction process is as follows:
step A2: adding the intermediate 1 and tetrahydrofuran into a reaction kettle, introducing nitrogen for stirring, stirring at the rotation speed of 200-300r/min until the intermediate 1 is completely dissolved, introducing nitrogen for protection, dropwise adding tert-butyl lithium at the temperature of 1-3 ℃, dropwise adding for 1h, reacting for 1-2h after dropwise adding, adding N, N-dimethylformamide, continuing to react for 2-2.5h, adding an ammonium chloride solution, standing for 10-15min to obtain an intermediate 2, adding the intermediate 2, methanol and dilute hydrochloric acid into the reaction kettle, and performing reflux reaction for 40-50min at the temperature of 75-80 ℃ to obtain an intermediate 3;
the reaction process is as follows:
step A3: adding the intermediate 3 and tetrahydrofuran into a reaction kettle, stirring until the intermediate 3 is completely dissolved, introducing chlorine, reacting for 20-30min under the condition of illumination to obtain an intermediate 4, adding potassium carbonate and deionized water into the reaction kettle, stirring until the potassium carbonate is completely dissolved under the condition of the rotation speed of 200-300r/min, adding tetraethylammonium bromide and the intermediate 4, and performing reflux reaction for 1-1.5h under the condition of the temperature of 120-125 ℃ to obtain an intermediate 5;
the reaction process is as follows:
step A4: adding the intermediate 5, acrylic acid and toluene obtained in the step A3 into a reaction kettle, stirring at the rotation speed of 200-300r/min until the mixture is uniformly mixed, carrying out reflux reaction at the temperature of 115-120 ℃ for 8-10h to obtain an intermediate 6, adding disodium hydrogen phosphate into the reaction kettle, introducing nitrogen for protection, adding dichloromethane, the intermediate 6 and 1-pyrrolidine-1-cyclohexene, carrying out reaction at the rotation speed of 200-300r/min and at the temperature of 25-30 ℃ for 30-40min, dropwise adding a chloroperoxybenzoic acid solution for 10-15min, continuously reacting for 4-5h after dropwise adding, adjusting the reaction pH value to 7, standing for layering, and removing the upper layer solution to obtain the edible essence.
The reaction process is as follows:
further, the ratio of the amount of sodium hydride, N-dimethylformamide, 3-pentylphenol, chloromethyl methyl ether used in step A1 was 7.5g:150mL:12g:16 mL.
Furthermore, the dosage ratio of the intermediate 1, the tert-butyl lithium and the N, N-dimethylformamide in the step A2 is 6.1g:14mL:1.9mL, the dosage ratio of the intermediate 2, the methanol and the dilute hydrochloric acid is 3g:20mL:5mL, and the concentration of the dilute hydrochloric acid is 2 mol/L.
Further, the molar ratio of the intermediate 3 to the chlorine gas in the step A3 is 2:1, and the molar ratio of the potassium carbonate, the deionized water, the tetraethylammonium bromide and the intermediate 4 is 9g:70mL:2mL:8 g.
Further, the molar ratio of the intermediate 5, the acrylic acid and the toluene in the step A4 is 1:1.2:1.5, and the molar ratio of the disodium hydrogen phosphate, the dichloromethane, the intermediate 6, the 1-pyrrolidine-1-cyclohexene and the chloroperoxybenzoic acid is 1:16:1.5:0.65: 0.5.
A preparation method of a low-fat low-sugar high-protein chocolate product specifically comprises the following steps:
step S1: adding chocolate into a stirring kettle, performing melt stirring and adding cocoa powder under the conditions that the rotating speed is 150-200r/min and the temperature is 40-45 ℃, and stirring for 15-20min to prepare a first mixture;
step S2: decocting the fructose-glucose syrup for 2-3h under the conditions that the rotation speed is 60-80r/min and the temperature is 120-130 ℃, adding protein powder and dietary fiber, and continuously decocting for 1-1.5h to prepare a second mixture;
step S3: adding the first mixture prepared in the step S1 and the second mixture prepared in the step S2 into a stirring kettle, stirring for 2-3h at the rotation speed of 120-150r/min and the temperature of 80-90 ℃, adding collagen and edible essence, and continuously stirring for 2-3h to prepare a candy stock solution;
step S4: the candy stock solution is prepared by a conventional chocolate process to prepare a low-fat low-sugar high-protein chocolate product.
The invention has the beneficial effects that: the invention prepares a food flavor in the process of preparing a low-fat low-sugar high-protein chocolate product, the food flavor takes 3-pentylphenol as raw material to react with chloromethyl methyl ether to protect phenolic hydroxyl group, prepare an intermediate 1, further react the intermediate 1 to prepare an intermediate 2, then carry out hydroxyl deprotection on the intermediate 2 to prepare an intermediate 3, carry out substitution reaction on the intermediate 3 and chlorine to prepare an intermediate 4, hydrolyze the intermediate 4 into alcohol under the action of potassium carbonate and tetraethylammonium bromide to prepare an intermediate 5, react the intermediate 5 with acrylic acid to prepare an intermediate 6, react the intermediate 6 with 1-pyrrolidine-1-cyclohexene to prepare the food flavor, the chocolate product contains ester and low sugar content, and the addition of the flavor can ensure that the chocolate can emit rich flavor, increase the appetite of the eater.
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.
Example 1
A low-fat low-sugar high-protein chocolate product comprises the following raw materials in parts by weight: 10 parts of cocoa powder, 8 parts of protein powder, 20 parts of fructose-glucose syrup, 5 parts of dietary fiber, 3 parts of collagen, 50 parts of chocolate and 0.5 part of edible essence;
the low-fat, low-sugar and high-protein chocolate product is prepared by the following steps:
step S1: adding chocolate into a stirring kettle, melting and stirring at the rotation speed of 150r/min and the temperature of 40 ℃, adding cocoa powder, and stirring for 15min to obtain a first mixture;
step S2: decocting the fructose-glucose syrup for 2 hours at the rotation speed of 60r/min and the temperature of 120 ℃, adding protein powder and dietary fiber, and continuing to decoct for 1 hour to prepare a second mixture;
step S3: adding the first mixture prepared in the step S1 and the second mixture prepared in the step S2 into a stirring kettle, stirring for 2 hours at the rotation speed of 120r/min and the temperature of 80 ℃, adding collagen and edible essence, and continuously stirring for 2 hours to prepare a candy stock solution;
step S4: the candy stock solution is prepared by a conventional chocolate process to prepare a low-fat low-sugar high-protein chocolate product.
The edible essence is prepared by the following steps:
step A1: adding sodium hydride and N, N-dimethylformamide into a reaction kettle, introducing nitrogen for protection, stirring and dropwise adding molten 3-pentylphenol under the conditions of a rotation speed of 150r/min and a temperature of 1 ℃, wherein the dropwise adding time is 10min, reacting for 30min after the dropwise adding is finished, dropwise adding chloromethyl methyl ether for 20min, heating to a temperature of 25 ℃ after the dropwise adding is finished, reacting for 3h, and adjusting the pH value of a reaction solution to 7 to prepare an intermediate 1;
step A2: adding the intermediate 1 and tetrahydrofuran into a reaction kettle, introducing nitrogen gas for stirring, stirring at the rotation speed of 200r/min until the intermediate 1 is completely dissolved, introducing nitrogen gas for protection, dropwise adding tert-butyl lithium at the temperature of 1 ℃, dropwise adding for 1h, reacting for 1h after dropwise adding, adding N, N-dimethylformamide, continuing to react for 2h, adding an ammonium chloride solution, standing for 10min to obtain an intermediate 2, adding the intermediate 2, methanol and dilute hydrochloric acid into the reaction kettle, and performing reflux reaction for 40min at the temperature of 75 ℃ to obtain an intermediate 3;
step A3: adding the intermediate 3 and tetrahydrofuran into a reaction kettle, stirring until the intermediate 3 is completely dissolved, introducing chlorine, reacting for 20min under the condition of illumination to obtain an intermediate 4, adding potassium carbonate and deionized water into the reaction kettle, stirring until the potassium carbonate is completely dissolved under the condition of the rotation speed of 200r/min, adding tetraethylammonium bromide and the intermediate 4, and performing reflux reaction for 1h at the temperature of 120 ℃ to obtain an intermediate 5;
step A4: adding the intermediate 5 prepared in the step A3, acrylic acid and toluene into a reaction kettle, stirring the mixture until the mixture is uniformly mixed under the condition that the rotation speed is 200r/min, carrying out reflux reaction for 8 hours under the condition that the temperature is 115 ℃ to prepare an intermediate 6, adding disodium hydrogen phosphate into the reaction kettle, introducing nitrogen for protection, adding dichloromethane, the intermediate 6 and 1-pyrrolidine-1-cyclohexene, reacting for 30 minutes under the condition that the rotation speed is 200r/min and the temperature is 25 ℃, dropwise adding a chloroperoxybenzoic acid solution for 10 minutes, continuously reacting for 4 hours after the dropwise adding is finished, adjusting the reaction pH value to 7, standing for layering, and removing an upper layer solution to obtain the edible essence.
Example 2
A low-fat low-sugar high-protein chocolate product comprises the following raw materials in parts by weight: 13 parts of cocoa powder, 9 parts of protein powder, 25 parts of fructose-glucose syrup, 6 parts of dietary fiber, 4 parts of collagen, 60 parts of chocolate and 0.8 part of edible essence;
the low-fat, low-sugar and high-protein chocolate product is prepared by the following steps:
step S1: adding chocolate into a stirring kettle, melting and stirring at the rotation speed of 150r/min and the temperature of 45 ℃, adding cocoa powder, and stirring for 15min to obtain a first mixture;
step S2: decocting the fructose-glucose syrup for 3 hours at the rotation speed of 80r/min and the temperature of 120 ℃, adding protein powder and dietary fiber, and continuing to decoct for 1 hour to prepare a second mixture;
step S3: adding the first mixture obtained in the step S1 and the second mixture obtained in the step S2 into a stirring kettle, stirring for 3 hours at the rotation speed of 150r/min and the temperature of 80 ℃, adding collagen and edible essence, and continuously stirring for 2 hours to obtain a candy stock solution;
step S4: the candy stock solution is prepared by a conventional chocolate process to prepare a low-fat low-sugar high-protein chocolate product.
The edible essence is prepared by the following steps:
step A1: adding sodium hydride and N, N-dimethylformamide into a reaction kettle, introducing nitrogen for protection, stirring and dropwise adding molten 3-pentylphenol under the conditions of a rotation speed of 200r/min and a temperature of 1 ℃, wherein the dropwise adding time is 15min, reacting for 30min after the dropwise adding is finished, dropwise adding chloromethyl methyl ether, the dropwise adding time is 20min, heating to a temperature of 30 ℃ after the dropwise adding is finished, reacting for 3h, and adjusting the pH value of a reaction solution to 7 to prepare an intermediate 1;
step A2: adding the intermediate 1 and tetrahydrofuran into a reaction kettle, introducing nitrogen gas for stirring, stirring at the rotation speed of 300r/min until the intermediate 1 is completely dissolved, introducing nitrogen gas for protection, dropwise adding tert-butyl lithium at the temperature of 1 ℃, dropwise adding for 1h, reacting for 2h after dropwise adding, adding N, N-dimethylformamide, continuing to react for 2h, adding an ammonium chloride solution, standing for 15min to obtain an intermediate 2, adding the intermediate 2, methanol and dilute hydrochloric acid into the reaction kettle, and performing reflux reaction for 50min at the temperature of 75 ℃ to obtain an intermediate 3;
step A3: adding the intermediate 3 and tetrahydrofuran into a reaction kettle, stirring until the intermediate 3 is completely dissolved, introducing chlorine, reacting for 20min under the condition of illumination to obtain an intermediate 4, adding potassium carbonate and deionized water into the reaction kettle, stirring until the potassium carbonate is completely dissolved under the condition of the rotation speed of 300r/min, adding tetraethylammonium bromide and the intermediate 4, and carrying out reflux reaction for 1.5h under the condition of the temperature of 120 ℃ to obtain an intermediate 5;
step A4: adding the intermediate 5 prepared in the step A3, acrylic acid and toluene into a reaction kettle, stirring the mixture until the mixture is uniformly mixed at the rotation speed of 200r/min, carrying out reflux reaction at the temperature of 120 ℃ for 8 hours to prepare an intermediate 6, adding disodium hydrogen phosphate into the reaction kettle, introducing nitrogen for protection, adding dichloromethane, the intermediate 6 and 1-pyrrolidine-1-cyclohexene, reacting at the rotation speed of 300r/min and the temperature of 25 ℃ for 40 minutes, dropwise adding a chloroperoxybenzoic acid solution for 10 minutes, continuing the reaction for 5 hours after the dropwise addition is finished, adjusting the reaction pH value to 7, standing for layering, and removing an upper layer solution to obtain the edible essence.
Example 3
A low-fat low-sugar high-protein chocolate product comprises the following raw materials in parts by weight: 15 parts of cocoa powder, 10 parts of protein powder, 30 parts of fructose-glucose syrup, 8 parts of dietary fiber, 5 parts of collagen, 80 parts of chocolate and 1 part of edible essence;
the low-fat, low-sugar and high-protein chocolate product is prepared by the following steps:
step S1: adding chocolate into a stirring kettle, melting and stirring at the rotation speed of 200r/min and the temperature of 45 ℃, adding cocoa powder, and stirring for 20min to obtain a first mixture;
step S2: decocting the fructose-glucose syrup for 3h at the rotation speed of 80r/min and the temperature of 130 ℃, adding protein powder and dietary fiber, and continuing to decoct for 1.5h to prepare a second mixture;
step S3: adding the first mixture obtained in the step S1 and the second mixture obtained in the step S2 into a stirring kettle, stirring for 3 hours at the rotation speed of 150r/min and the temperature of 90 ℃, adding collagen and edible essence, and continuously stirring for 3 hours to obtain a candy stock solution;
step S4: the candy stock solution is prepared by a conventional chocolate process to prepare a low-fat low-sugar high-protein chocolate product.
The edible essence is prepared by the following steps:
step A1: adding sodium hydride and N, N-dimethylformamide into a reaction kettle, introducing nitrogen for protection, stirring and dropwise adding molten 3-pentylphenol under the conditions of a rotation speed of 200r/min and a temperature of 3 ℃, wherein the dropwise adding time is 15min, reacting for 50min after the dropwise adding is finished, dropwise adding chloromethyl methyl ether for 20min, heating to a temperature of 30 ℃ after the dropwise adding is finished, reacting for 5h, and adjusting the pH value of a reaction solution to 7 to prepare an intermediate 1;
step A2: adding the intermediate 1 and tetrahydrofuran into a reaction kettle, introducing nitrogen gas for stirring, stirring at the rotation speed of 300r/min until the intermediate 1 is completely dissolved, introducing nitrogen gas for protection, dropwise adding tert-butyl lithium at the temperature of 3 ℃, dropwise adding for 1h, reacting for 2h after dropwise adding, adding N, N-dimethylformamide, continuing to react for 2.5h, adding an ammonium chloride solution, standing for 15min to obtain an intermediate 2, adding the intermediate 2, methanol and dilute hydrochloric acid into the reaction kettle, and performing reflux reaction for 50min at the temperature of 80 ℃ to obtain an intermediate 3;
step A3: adding the intermediate 3 and tetrahydrofuran into a reaction kettle, stirring until the intermediate 3 is completely dissolved, introducing chlorine, reacting for 30min under the condition of illumination to obtain an intermediate 4, adding potassium carbonate and deionized water into the reaction kettle, stirring until the potassium carbonate is completely dissolved under the condition of the rotation speed of 300r/min, adding tetraethylammonium bromide and the intermediate 4, and carrying out reflux reaction for 1.5h under the condition of the temperature of 125 ℃ to obtain an intermediate 5;
step A4: adding the intermediate 5 prepared in the step A3, acrylic acid and toluene into a reaction kettle, stirring the mixture until the mixture is uniformly mixed at the rotation speed of 300r/min, carrying out reflux reaction at the temperature of 120 ℃ for 10 hours to prepare an intermediate 6, adding disodium hydrogen phosphate into the reaction kettle, introducing nitrogen for protection, adding dichloromethane, the intermediate 6 and 1-pyrrolidine-1-cyclohexene, reacting at the rotation speed of 300r/min and the temperature of 30 ℃ for 40 minutes, dropwise adding a chloroperoxybenzoic acid solution for 15 minutes, continuing the reaction for 5 hours after the dropwise addition is finished, adjusting the reaction pH value to 7, standing for layering, and removing an upper layer solution to obtain the edible essence.
Comparative example
The comparative example is a common low-fat, low-sugar and high-protein chocolate product on the market.
The chocolate products obtained in examples 1 to 3 and comparative example were evaluated for taste and smell by acceptability test method in sensory evaluation room, and the results are shown in Table 1, wherein the taste and smell were 9 points for extreme liking, 8 points for extreme liking, 7 points for general liking, 6 points for slight liking, 5 points for neither liking nor disliking, 4 points for slight disliking, 3 points for general disliking, 2 points for extreme disliking, and 1 point for extreme disliking.
TABLE 1
| Example 1 | Example 2 | Example 3 | Comparative example | |
| Taste of the product | 9 | 9 | 8 | 7 |
| Smell(s) | 8 | 9 | 8 | 6 |
From the above table 1, it can be seen that the chocolate product prepared by the present invention has good taste and strong aroma.
The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.
Claims (7)
1. A low fat, low sugar, high protein chocolate product characterized by: the feed is prepared from the following raw materials in parts by weight: 10-15 parts of cocoa powder, 8-10 parts of protein powder, 20-30 parts of fructose syrup, 5-8 parts of dietary fiber, 3-5 parts of collagen, 50-80 parts of chocolate and 0.5-1 part of edible essence;
the low-fat, low-sugar and high-protein chocolate product is prepared by the following steps:
step S1: adding chocolate into a stirring kettle, performing melt stirring and adding cocoa powder under the conditions that the rotating speed is 150-200r/min and the temperature is 40-45 ℃, and stirring for 15-20min to prepare a first mixture;
step S2: decocting the fructose-glucose syrup for 2-3h under the conditions that the rotation speed is 60-80r/min and the temperature is 120-130 ℃, adding protein powder and dietary fiber, and continuously decocting for 1-1.5h to prepare a second mixture;
step S3: adding the first mixture prepared in the step S1 and the second mixture prepared in the step S2 into a stirring kettle, stirring for 2-3h at the rotation speed of 120-150r/min and the temperature of 80-90 ℃, adding collagen and edible essence, and continuously stirring for 2-3h to prepare a candy stock solution;
step S4: the candy stock solution is prepared by a conventional chocolate process to prepare a low-fat low-sugar high-protein chocolate product.
2. A low-fat, low-sugar, high-protein chocolate product according to claim 1 wherein: the edible essence is prepared by the following steps:
step A1: adding sodium hydride and N, N-dimethylformamide into a reaction kettle, introducing nitrogen for protection, stirring and dropwise adding molten 3-pentylphenol under the conditions that the rotation speed is 150-200r/min and the temperature is 1-3 ℃, wherein the dropwise adding time is 10-15min, reacting for 30-50min after dropwise adding, dropwise adding chloromethyl methyl ether for 20min, heating to the temperature of 25-30 ℃ after dropwise adding, reacting for 3-5h, and adjusting the pH value of the reaction solution to 7 to prepare an intermediate 1;
step A2: adding the intermediate 1 and tetrahydrofuran into a reaction kettle, introducing nitrogen for stirring, stirring at the rotation speed of 200-300r/min until the intermediate 1 is completely dissolved, introducing nitrogen for protection, dropwise adding tert-butyl lithium at the temperature of 1-3 ℃, dropwise adding for 1h, reacting for 1-2h after dropwise adding, adding N, N-dimethylformamide, continuing to react for 2-2.5h, adding an ammonium chloride solution, standing for 10-15min to obtain an intermediate 2, adding the intermediate 2, methanol and dilute hydrochloric acid into the reaction kettle, and performing reflux reaction for 40-50min at the temperature of 75-80 ℃ to obtain an intermediate 3;
step A3: adding the intermediate 3 and tetrahydrofuran into a reaction kettle, stirring until the intermediate 3 is completely dissolved, introducing chlorine, reacting for 20-30min under the condition of illumination to obtain an intermediate 4, adding potassium carbonate and deionized water into the reaction kettle, stirring until the potassium carbonate is completely dissolved under the condition of the rotation speed of 200-300r/min, adding tetraethylammonium bromide and the intermediate 4, and performing reflux reaction for 1-1.5h under the condition of the temperature of 120-125 ℃ to obtain an intermediate 5;
step A4: adding the intermediate 5, acrylic acid and toluene obtained in the step A3 into a reaction kettle, stirring at the rotation speed of 200-300r/min until the mixture is uniformly mixed, carrying out reflux reaction at the temperature of 115-120 ℃ for 8-10h to obtain an intermediate 6, adding disodium hydrogen phosphate into the reaction kettle, introducing nitrogen for protection, adding dichloromethane, the intermediate 6 and 1-pyrrolidine-1-cyclohexene, carrying out reaction at the rotation speed of 200-300r/min and at the temperature of 25-30 ℃ for 30-40min, dropwise adding a chloroperoxybenzoic acid solution for 10-15min, continuously reacting for 4-5h after dropwise adding, adjusting the reaction pH value to 7, standing for layering, and removing the upper layer solution to obtain the edible essence.
3. A low-fat, low-sugar, high-protein chocolate product according to claim 2 wherein: the ratio of the amounts of sodium hydride, N-dimethylformamide, 3-pentylphenol, chloromethyl methyl ether used in step A1 was 7.5g:150mL:12g:16 mL.
4. A low-fat, low-sugar, high-protein chocolate product according to claim 2 wherein: the dosage ratio of the intermediate 1, the tert-butyl lithium and the N, N-dimethylformamide in the step A2 is 6.1g:14mL:1.9mL, the dosage ratio of the intermediate 2, the methanol and the dilute hydrochloric acid is 3g:20mL:5mL, and the concentration of the dilute hydrochloric acid is 2 mol/L.
5. A low-fat, low-sugar, high-protein chocolate product according to claim 2 wherein: the molar ratio of the intermediate 3 to the chlorine in the step A3 is 2:1, and the molar ratio of the potassium carbonate, the deionized water, the tetraethylammonium bromide and the intermediate 4 is 9g:70mL:2mL:8 g.
6. A low-fat, low-sugar, high-protein chocolate product according to claim 2 wherein: the molar ratio of the intermediate 5, the acrylic acid and the toluene in the step A4 is 1:1.2:1.5, and the molar ratio of the disodium hydrogen phosphate, the dichloromethane, the intermediate 6, the 1-pyrrolidine-1-cyclohexene and the chloroperoxybenzoic acid is 1:16:1.5:0.65: 0.5.
7. A method of making a low fat, low sugar, high protein chocolate product according to claim 1 wherein: the method specifically comprises the following steps:
step S1: adding chocolate into a stirring kettle, performing melt stirring and adding cocoa powder under the conditions that the rotating speed is 150-200r/min and the temperature is 40-45 ℃, and stirring for 15-20min to prepare a first mixture;
step S2: decocting the fructose-glucose syrup for 2-3h under the conditions that the rotation speed is 60-80r/min and the temperature is 120-130 ℃, adding protein powder and dietary fiber, and continuously decocting for 1-1.5h to prepare a second mixture;
step S3: adding the first mixture prepared in the step S1 and the second mixture prepared in the step S2 into a stirring kettle, stirring for 2-3h at the rotation speed of 120-150r/min and the temperature of 80-90 ℃, adding collagen and edible essence, and continuously stirring for 2-3h to prepare a candy stock solution;
step S4: the candy stock solution is prepared by a conventional chocolate process to prepare a low-fat low-sugar high-protein chocolate product.
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