CN112715720A - Low-energy chocolate and preparation method thereof - Google Patents
Low-energy chocolate and preparation method thereof Download PDFInfo
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- CN112715720A CN112715720A CN202110025714.8A CN202110025714A CN112715720A CN 112715720 A CN112715720 A CN 112715720A CN 202110025714 A CN202110025714 A CN 202110025714A CN 112715720 A CN112715720 A CN 112715720A
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- CN
- China
- Prior art keywords
- chocolate
- polyphenol
- cellulose
- sugar
- low
- Prior art date
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- Pending
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 96
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 107
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 77
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 72
- 239000001913 cellulose Substances 0.000 claims abstract description 58
- 229920002678 cellulose Polymers 0.000 claims abstract description 58
- 235000000346 sugar Nutrition 0.000 claims abstract description 34
- 150000003626 triacylglycerols Chemical class 0.000 claims abstract description 31
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 25
- FPAFDBFIGPHWGO-UHFFFAOYSA-N dioxosilane;oxomagnesium;hydrate Chemical compound O.[Mg]=O.[Mg]=O.[Mg]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O FPAFDBFIGPHWGO-UHFFFAOYSA-N 0.000 claims abstract description 22
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 108010010803 Gelatin Proteins 0.000 claims abstract description 14
- 229920000159 gelatin Polymers 0.000 claims abstract description 14
- 239000008273 gelatin Substances 0.000 claims abstract description 14
- 235000019322 gelatine Nutrition 0.000 claims abstract description 14
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 12
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 12
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 12
- 235000013373 food additive Nutrition 0.000 claims abstract description 12
- 239000002778 food additive Substances 0.000 claims abstract description 12
- 239000003755 preservative agent Substances 0.000 claims abstract description 9
- 230000002335 preservative effect Effects 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000011248 coating agent Substances 0.000 claims description 23
- 238000000576 coating method Methods 0.000 claims description 23
- 238000006243 chemical reaction Methods 0.000 claims description 20
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 18
- 238000005498 polishing Methods 0.000 claims description 16
- 235000020357 syrup Nutrition 0.000 claims description 16
- 239000006188 syrup Substances 0.000 claims description 16
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 13
- 239000000725 suspension Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 12
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 11
- 241001083492 Trapa Species 0.000 claims description 11
- 235000014364 Trapa natans Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 239000012071 phase Substances 0.000 claims description 11
- 235000009165 saligot Nutrition 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 238000009495 sugar coating Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000002844 melting Methods 0.000 claims description 10
- 230000008018 melting Effects 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 8
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 8
- 238000006555 catalytic reaction Methods 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 7
- -1 stearic acid acyl chloride Chemical class 0.000 claims description 7
- 230000002421 anti-septic effect Effects 0.000 claims description 6
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000001257 hydrogen Substances 0.000 claims description 6
- 229910052739 hydrogen Inorganic materials 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 5
- 235000021355 Stearic acid Nutrition 0.000 claims description 5
- 239000003054 catalyst Substances 0.000 claims description 5
- 239000007809 chemical reaction catalyst Substances 0.000 claims description 5
- 239000012024 dehydrating agents Substances 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 5
- 239000012074 organic phase Substances 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 239000008117 stearic acid Substances 0.000 claims description 5
- 238000001132 ultrasonic dispersion Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 3
- 239000005711 Benzoic acid Substances 0.000 claims description 3
- 239000004287 Dehydroacetic acid Substances 0.000 claims description 3
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 claims description 3
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 claims description 3
- 229920002079 Ellagic acid Polymers 0.000 claims description 3
- OEIJRRGCTVHYTH-UHFFFAOYSA-N Favan-3-ol Chemical compound OC1CC2=CC=CC=C2OC1C1=CC=CC=C1 OEIJRRGCTVHYTH-UHFFFAOYSA-N 0.000 claims description 3
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 235000010233 benzoic acid Nutrition 0.000 claims description 3
- 229960004365 benzoic acid Drugs 0.000 claims description 3
- 235000005487 catechin Nutrition 0.000 claims description 3
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 3
- 229950001002 cianidanol Drugs 0.000 claims description 3
- 235000019258 dehydroacetic acid Nutrition 0.000 claims description 3
- JEQRBTDTEKWZBW-UHFFFAOYSA-N dehydroacetic acid Chemical compound CC(=O)C1=C(O)OC(C)=CC1=O JEQRBTDTEKWZBW-UHFFFAOYSA-N 0.000 claims description 3
- 229940061632 dehydroacetic acid Drugs 0.000 claims description 3
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 claims description 3
- 235000004132 ellagic acid Nutrition 0.000 claims description 3
- 229960002852 ellagic acid Drugs 0.000 claims description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 3
- 235000011987 flavanols Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 claims description 3
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 3
- 229940081974 saccharin Drugs 0.000 claims description 3
- 235000019204 saccharin Nutrition 0.000 claims description 3
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 3
- 235000010199 sorbic acid Nutrition 0.000 claims description 3
- 239000004334 sorbic acid Substances 0.000 claims description 3
- 229940075582 sorbic acid Drugs 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 229960004793 sucrose Drugs 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 3
- 229930014669 anthocyanidin Natural products 0.000 claims 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims 1
- 235000008758 anthocyanidins Nutrition 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 9
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 7
- 102000007330 LDL Lipoproteins Human genes 0.000 abstract description 6
- 108010007622 LDL Lipoproteins Proteins 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000002496 gastric effect Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 150000004668 long chain fatty acids Chemical class 0.000 abstract description 4
- 201000001320 Atherosclerosis Diseases 0.000 abstract description 3
- 229920002521 macromolecule Polymers 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 230000008855 peristalsis Effects 0.000 abstract description 3
- 150000004666 short chain fatty acids Chemical class 0.000 abstract description 3
- 238000005562 fading Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000007517 polishing process Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 239000010410 layer Substances 0.000 description 8
- 230000009471 action Effects 0.000 description 7
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 6
- 230000001965 increasing effect Effects 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- WTBAHSZERDXKKZ-UHFFFAOYSA-N octadecanoyl chloride Chemical compound CCCCCCCCCCCCCCCCCC(Cl)=O WTBAHSZERDXKKZ-UHFFFAOYSA-N 0.000 description 4
- 150000003254 radicals Chemical class 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 210000004204 blood vessel Anatomy 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 238000008214 LDL Cholesterol Methods 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 230000010933 acylation Effects 0.000 description 1
- 238000005917 acylation reaction Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000002344 surface layer Substances 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- 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
- A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a low-energy chocolate and a preparation method thereof, and the low-energy chocolate comprises acylated polyphenol, cellulose modified triglyceride, cocoa butter, cocoa powder, talcum powder, powdered sugar, gelatin, monoglyceride, granulated sugar, a preservative and a food additive. The acylated polyphenol enables cellulose molecules to form a cross net, so that the effect among cellulose macromolecules is more compact, the generation of low-density lipoprotein is further reduced, and the microenvironment of the intestinal tract is improved after the polyphenol reaches the intestinal tract along with the cellulose; the cellulose modified triglyceride cuts off original long-chain fatty acid to generate short-chain fatty acid, thereby avoiding the generation of low-density lipoprotein, preventing atherosclerosis, promoting gastrointestinal peristalsis, accelerating the absorption and metabolism of food, preventing the excessive absorption of sugar and heat and realizing the low-energy intake of chocolate; the chocolate is polished by the combination of the talcum powder, the gelatin and the monoglyceride, so that the phenomenon that the gloss of the original polishing process is quickly faded is improved, and the gloss fading period of the chocolate is prolonged.
Description
Technical Field
The invention relates to the technical field of food, in particular to low-energy chocolate and a preparation method thereof.
Background
With the development of the attack, the demand of people on leisure snacks is continuously increased, and the chocolate has various varieties and contains various nutritional ingredients, so that the chocolate becomes the first choice of popular leisure snacks. The chocolate has the effects of enhancing immunity and reducing cholesterol, and energy supplemented to the body by the chocolate before exercise can enable glycogen in muscles and livers to be in the full state, so that the exercise performance is improved, and the chocolate is used as a part of healthy balanced diet, and is beneficial to health. And excessive intake of chocolate with high caloric value can cause a series of diseases such as obesity, hyperlipidemia, fatty liver, cerebral thrombosis, etc. Therefore, there is a need for a low energy chocolate which can be ingested with low calorie content, which facilitates energy absorption by the body, and which promotes gastrointestinal motility.
Disclosure of Invention
The present invention aims to provide a low energy chocolate which solves the problems set out in the background art.
In order to solve the technical problems, the invention provides the following technical scheme of low-energy chocolate, which comprises the following raw materials in parts by weight:
0.2-0.3 part of cellulose modified triglyceride, 0.2-0.3 part of acylated polyphenol, 1-3 parts of cocoa butter, 1-2 parts of cocoa powder, 0.3-0.5 part of talcum powder, 4-6 parts of powdered sugar, 4-6 parts of gelatin, 1-2 parts of monoglyceride, 5-8 parts of granulated sugar, 2-3 parts of preservative and 2-3 parts of food additive.
Preferably, the cellulose modified triglyceride is prepared by breaking glycosidic bonds of cellulose under the catalysis of phosphoric acid solution and grafting and copolymerizing the cellulose on triglyceride molecules.
Preferably, the acylated polyphenol is prepared by reacting stearic acid chloride with polyphenol under the catalysis of sodium bicarbonate, wherein the stearic acid chloride is prepared by acylating hydrogen on a phenolic hydroxyl group of the substituted polyphenol.
Preferably, the polyphenol is one of anthocyanin, flavanol, ellagic acid, bisabolonic acid and catechin.
Preferably, the preservative is one of benzoic acid, sorbic acid and dehydroacetic acid.
Preferably, the sugar powder is one of saccharin, sucrose, xylitol and white granulated sugar.
In a second aspect, the invention provides a method for preparing low energy chocolate, comprising the steps of:
(1) preparing cellulose modified triglyceride;
(2) preparing acylated polyphenol;
(3) melting cocoa butter and cocoa powder in water, adding cellulose modified triglyceride, stirring, melting granulated sugar, adding into the raw materials, adding acylated polyphenol, reacting for a period of time, sequentially adding antiseptic and food additive, pouring the raw materials into a mold, cooling until the chocolate is solidified, and polishing to obtain the final product;
(4) and (3) after preparing the syrup, coating sugar on the formed chocolate in a water chestnut type sugar coating machine, drying, and transferring to a polishing machine to polish the chocolate, so that the chocolate is polished.
Preferably, in the step (1): 10ml of the cellulose suspension was freeze-dried at-60 ℃ for 48h to obtain a cellulose powder, which was added to a 5% triglyceride suspension in a mass ratio of cellulose to triglyceride of 2: and 3, oscillating and reacting for 3 hours at 40 ℃, standing for 1 hour, performing ultrasonic dispersion, centrifuging to remove the lower-layer water phase, and dispersing the oil phase for 1min by using an ultrasonic cell crusher to obtain the cellulose modified triglyceride.
Preferably, in the step (2): placing 5g of polyphenol into a reaction vessel, and adding the polyphenol into the reaction vessel in a mass ratio of 1: 8, then stirring at 600r/min, heating to 60 ℃, adding 0.3g of reaction catalyst, namely sodium bicarbonate, and then slowly and gradually adding the mixture into a reaction container, wherein the mass ratio of the mixture to the polyphenol is 1: 3, reacting for 2 hours, washing for several times by using dilute hydrochloric acid and distilled water after the reaction is finished, removing the catalyst and the redundant polyphenol, separating to remove a water layer, adding an excessive dehydrating agent for drying and filtering, and finally concentrating the organic phase under a vacuum low-temperature condition to remove ethyl acetate to prepare the acylated polyphenol.
Preferably, in the step (3):
firstly, mixing powdered sugar and talcum powder in a proportion of 1: 4, decocting syrup with the concentration of 3mol/ml, and keeping the temperature at 35-40 ℃ for later use;
secondly, mixing gelatin, granulated sugar and monoglyceride according to the weight ratio of 0.25: 2.5: 0.4, adding proper water, decocting to prepare uniform mixed liquid, filtering, and keeping the temperature at 35-40 ℃ for later use;
thirdly, coating sugar on the formed chocolate in a water chestnut type sugar coating machine, sprinkling 10-20 ml of syrup in the rolling process of the chocolate, and uniformly coating the surface of the chocolate due to friction; the granulated sugar and the talcum powder can form a hard shell on the surface of the chocolate after being dried;
and (IV) coating and polishing the sugar-coated and dried semi-finished product by using the mixed solution to obtain a finished product.
Compared with the prior art, the invention has the following beneficial effects:
triglycerides are the constituent components of lipids, are fat molecules formed by glycerol and three molecules of long-chain fatty acids, and are the main suppliers of calories in chocolate; modifying triglyceride with cellulose to obtain cellulose modified triglyceride; the cellulose is broken by the catalysis of phosphoric acid solution, and is grafted to triglyceride molecules, so that long-chain fatty acid becomes unstable and is broken to generate short-chain fatty acid; after triglyceride molecules enter a body, triglyceride is not absorbed by the body due to the action of long-chain fatty acid, and is accumulated in the body to form low-density lipoprotein, so that the activity of hydroxyl free radical in the body is increased while obesity is caused, and the accumulation of the low-density lipoprotein can cause atherosclerosis of blood vessels due to the blockage of the blood vessels; after the triglyceride is modified by the cellulose, the short-chain fatty acid can be directly absorbed by the organism after entering the organism and is converted into energy required by the running of the organism, the generation of low-density lipoprotein is avoided, and the atherosclerosis of blood vessels is prevented; after the cellulose modified triglyceride enters intestines and stomach, intestinal mucosa is stimulated to secrete intestinal gastric juice, gastrointestinal peristalsis is promoted, absorption and metabolism of food are accelerated, excessive absorption of sugar and heat is prevented, and low-energy intake of chocolate is realized.
The polyphenol exists in chocolate as antioxidant, can inhibit LDL cholesterol oxidation, has prevention effect on chronic diseases caused by oxidative damage, and is modified by using stearic acid acyl chloride to improve the bioavailability of polyphenol; reacting stearic acid acyl chloride with polyphenol under the catalysis of sodium bicarbonate to ensure that the stearic acid acyl chloride substitutes hydrogen on phenolic hydroxyl of the polyphenol through acylation to prepare acylated polyphenol, and reacting the acylated polyphenol with cellulose modified triglyceride at room temperature to ensure that hydroxyl on polyphenol molecules and hydroxyl on cellulose form intermolecular hydrogen bonds to be connected together, thereby increasing the compatibility between the two; the entanglement points of the cellulose macromolecules are continuously broken up and reconstructed under the action of shearing force, and after the acylated polyphenol is added, the hydroxyl on the polyphenol benzene ring and the cellulose hydroxyl generate hydrogen bond action again, so that a cross net is formed among the cellulose molecules, the action among the cellulose macromolecules is promoted to be tighter, the generation of triglyceride short-chain fatty acid is improved, and the generation of low-density lipoprotein is further reduced; after the polyphenol reaches the intestinal tract along with the cellulose, nutrients are provided for beneficial flora in the intestinal tract, the growth and proliferation of the beneficial flora in the intestinal tract are promoted, the microenvironment of the intestinal tract is improved, and the health of a human body is promoted; on the other hand, after the polyphenol is modified by acyl, the fat solubility of the polyphenol is improved, the contact of polyphenol substances and free radicals in vivo is increased, the polyphenol substances are more beneficial to removing the free radicals, the astringency of the polyphenol substances is improved, the safety is better, and the mouthfeel is improved while the body health is promoted.
After the chocolate is polished, the outer surface of the chocolate is very smooth, and the chocolate is very popular with consumers when being sold as a commodity; coating syrup prepared from talcum powder and sugar on the formed chocolate, wherein the molecular structure of the talcum powder is O ═ Si ═ O, and the talcum powder is kept stable under the condition of photo-heat by virtue of silica-oxygen double bonds; coating sugar on the formed chocolate in a water chestnut type sugar coating machine, wherein hard shells can be formed on the surface of the chocolate after the sugar syrup is dried by granulated sugar and talcum powder, and the shell can not react with air, moisture and other phases due to the stability of the talcum powder; and finally, polishing the chocolate semi-finished product, wherein a film can be formed on the surface layer of the chocolate after the mixed solution of gelatin and monoglyceride is dried, and certain brightness is generated after continuous rolling friction, and the mixed coating of monoglyceride and gelatin has high thermal stability and better freeze-thaw performance, so that the phenomenon that the chocolate is suddenly soft and suddenly hard in the cold-hot alternating process is avoided, and the bright fading period of the chocolate is prolonged.
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 the technical scheme that: a low-energy chocolate comprises the following raw materials in parts by weight:
0.2-0.3 part of cellulose modified triglyceride, 0.2-0.3 part of acylated polyphenol, 1-3 parts of cocoa butter, 1-2 parts of cocoa powder, 0.3-0.5 part of talcum powder, 4-6 parts of powdered sugar, 4-6 parts of gelatin, 1-2 parts of monoglyceride, 5-8 parts of granulated sugar, 2-3 parts of preservative and 2-3 parts of food additive.
Preferably, the cellulose modified triglyceride is prepared by breaking glycosidic bonds of cellulose under the catalysis of phosphoric acid solution and grafting and copolymerizing the cellulose on triglyceride molecules.
Preferably, the acylated polyphenol is prepared by reacting stearic acid chloride with polyphenol under the catalysis of sodium bicarbonate, wherein the stearic acid chloride is prepared by acylating hydrogen on a phenolic hydroxyl group of the substituted polyphenol.
Preferably, the polyphenol is one of anthocyanin, flavanol, ellagic acid, bisabolonic acid and catechin.
Preferably, the preservative is one of benzoic acid, sorbic acid and dehydroacetic acid.
Preferably, the sugar powder is one of saccharin, sucrose, xylitol and white granulated sugar.
In a second aspect, the invention provides a method for preparing low energy chocolate, comprising the steps of:
(1) preparing cellulose modified triglyceride;
(2) preparing acylated polyphenol;
(3) melting cocoa butter and cocoa powder in water, adding cellulose modified triglyceride, stirring, melting granulated sugar, adding into the raw materials, adding acylated polyphenol, reacting for a period of time, sequentially adding antiseptic and food additive, pouring the raw materials into a mold, cooling until the chocolate is solidified, and polishing to obtain the final product;
(4) and (3) after preparing the syrup, coating sugar on the formed chocolate in a water chestnut type sugar coating machine, drying, and transferring to a polishing machine to polish the chocolate, so that the chocolate is polished.
Preferably, in the step (1): 10ml of the cellulose suspension was freeze-dried at-60 ℃ for 48h to obtain a cellulose powder, which was added to a 5% triglyceride suspension in a mass ratio of cellulose to triglyceride of 2: and 3, oscillating and reacting for 3 hours at 40 ℃, standing for 1 hour, performing ultrasonic dispersion, centrifuging to remove the lower-layer water phase, and dispersing the oil phase for 1min by using an ultrasonic cell crusher to obtain the cellulose modified triglyceride.
Preferably, in the step (2): placing 5g of polyphenol into a reaction vessel, and adding the polyphenol into the reaction vessel in a mass ratio of 1: 8, then stirring at 600r/min, heating to 60 ℃, adding 0.3g of reaction catalyst, namely sodium bicarbonate, and then slowly and gradually adding the mixture into a reaction container, wherein the mass ratio of the mixture to the polyphenol is 1: 3, reacting for 2 hours, washing for several times by using dilute hydrochloric acid and distilled water after the reaction is finished, removing the catalyst and the redundant polyphenol, separating to remove a water layer, adding an excessive dehydrating agent for drying and filtering, and finally concentrating the organic phase under a vacuum low-temperature condition to remove ethyl acetate to prepare the acylated polyphenol.
Preferably, in the step (3):
firstly, mixing powdered sugar and talcum powder in a proportion of 1: 4, decocting syrup with the concentration of 3mol/ml, and keeping the temperature at 35-40 ℃ for later use;
secondly, mixing gelatin, granulated sugar and monoglyceride according to the weight ratio of 0.25: 2.5: 0.4, adding proper water, decocting to prepare uniform mixed liquid, filtering, and keeping the temperature at 35-40 ℃ for later use;
thirdly, coating sugar on the formed chocolate in a water chestnut type sugar coating machine, sprinkling 10-20 ml of syrup in the rolling process of the chocolate, and uniformly coating the surface of the chocolate due to friction; the granulated sugar and the talcum powder can form a hard shell on the surface of the chocolate after being dried;
and (IV) coating and polishing the sugar-coated and dried semi-finished product by using the mixed solution to obtain a finished product.
Example 1: low-energy chocolate I:
a low energy chocolate comprising the following components in parts by weight:
0.2 part of cellulose modified triglyceride, 0.2 part of acylated polyphenol, 1 part of cocoa butter, 1 part of cocoa powder, 0.3 part of talcum powder, 4 parts of powdered sugar, 4 parts of gelatin, 1 part of monoglyceride, 5 parts of granulated sugar, 2 parts of preservative and 2 parts of food additive.
The preparation method of the chocolate comprises the following steps:
(1) preparing cellulose modified triglyceride;
(2) preparing acylated polyphenol;
(3) melting cocoa butter and cocoa powder in water, adding cellulose modified triglyceride, stirring, melting granulated sugar, adding into the raw materials, adding acylated polyphenol, reacting for a period of time, sequentially adding antiseptic and food additive, pouring the raw materials into a mold, cooling until the chocolate is solidified, and polishing to obtain the final product;
(4) and (3) after preparing the syrup, coating sugar on the formed chocolate in a water chestnut type sugar coating machine, drying, and transferring to a polishing machine to polish the chocolate, so that the chocolate is polished.
Preferably, in the step (1): 10ml of the cellulose suspension was freeze-dried at-60 ℃ for 48h to obtain a cellulose powder, which was added to a 5% triglyceride suspension in a mass ratio of cellulose to triglyceride of 2: and 3, oscillating and reacting for 3 hours at 40 ℃, standing for 1 hour, performing ultrasonic dispersion, centrifuging to remove the lower-layer water phase, and dispersing the oil phase for 1min by using an ultrasonic cell crusher to obtain the cellulose modified triglyceride.
Preferably, in the step (2): placing 5g of polyphenol into a reaction vessel, and adding the polyphenol into the reaction vessel in a mass ratio of 1: 8, then stirring at 600r/min, heating to 60 ℃, adding 0.3g of reaction catalyst, namely sodium bicarbonate, and then slowly and gradually adding the mixture into a reaction container, wherein the mass ratio of the mixture to the polyphenol is 1: 3, reacting for 2 hours, washing for several times by using dilute hydrochloric acid and distilled water after the reaction is finished, removing the catalyst and the redundant polyphenol, separating to remove a water layer, adding an excessive dehydrating agent for drying and filtering, and finally concentrating the organic phase under a vacuum low-temperature condition to remove ethyl acetate to prepare the acylated polyphenol.
Preferably, in the step (3):
firstly, mixing powdered sugar and talcum powder in a proportion of 1: 4, decocting syrup with the concentration of 3mol/ml, and keeping the temperature at 35 ℃ for later use;
secondly, mixing gelatin, granulated sugar and monoglyceride according to the weight ratio of 0.25: 2.5: 0.4, adding proper water, decocting into uniform mixed solution, filtering, and keeping the temperature at 35 ℃ for later use;
thirdly, coating sugar on the formed chocolate in a water chestnut type sugar coating machine, sprinkling 10ml of syrup in the rolling process of the chocolate, and uniformly coating the surface of the chocolate due to friction; the granulated sugar and the talcum powder can form a hard shell on the surface of the chocolate after being dried;
and (IV) coating and polishing the sugar-coated and dried semi-finished product by using the mixed solution to obtain a finished product.
Example 2: and (2) low-energy chocolate II:
a low energy chocolate comprising the following components in parts by weight:
0.3 part of cellulose modified triglyceride, 0.3 part of acylated polyphenol, 3 parts of cocoa butter, 2 parts of cocoa powder, 0.5 part of talcum powder, 6 parts of powdered sugar, 6 parts of gelatin, 2 parts of monoglyceride, 8 parts of granulated sugar, 3 parts of preservative and 3 parts of food additive.
The preparation method of the chocolate comprises the following steps:
(1) preparing cellulose modified triglyceride;
(2) preparing acylated polyphenol;
(3) melting cocoa butter and cocoa powder in water, adding cellulose modified triglyceride, stirring, melting granulated sugar, adding into the raw materials, adding acylated polyphenol, reacting for a period of time, sequentially adding antiseptic and food additive, pouring the raw materials into a mold, cooling until the chocolate is solidified, and polishing to obtain the final product;
(4) and (3) after preparing the syrup, coating sugar on the formed chocolate in a water chestnut type sugar coating machine, drying, and transferring to a polishing machine to polish the chocolate, so that the chocolate is polished.
Preferably, in the step (1): 10ml of the cellulose suspension was freeze-dried at-60 ℃ for 48h to obtain a cellulose powder, which was added to a 5% triglyceride suspension in a mass ratio of cellulose to triglyceride of 2: and 3, oscillating and reacting for 3 hours at 40 ℃, standing for 1 hour, performing ultrasonic dispersion, centrifuging to remove the lower-layer water phase, and dispersing the oil phase for 1min by using an ultrasonic cell crusher to obtain the cellulose modified triglyceride.
Preferably, in the step (2): placing 5g of polyphenol into a reaction vessel, and adding the polyphenol into the reaction vessel in a mass ratio of 1: 8, then stirring at 600r/min, heating to 60 ℃, adding 0.3g of reaction catalyst, namely sodium bicarbonate, and then slowly and gradually adding the mixture into a reaction container, wherein the mass ratio of the mixture to the polyphenol is 1: 3, reacting for 2 hours, washing for several times by using dilute hydrochloric acid and distilled water after the reaction is finished, removing the catalyst and the redundant polyphenol, separating to remove a water layer, adding an excessive dehydrating agent for drying and filtering, and finally concentrating the organic phase under a vacuum low-temperature condition to remove ethyl acetate to prepare the acylated polyphenol.
Preferably, in the step (3):
firstly, mixing powdered sugar and talcum powder in a proportion of 1: 4, decocting syrup with the concentration of 3mol/ml, and keeping the temperature at 40 ℃ for later use;
secondly, mixing gelatin, granulated sugar and monoglyceride according to the weight ratio of 0.25: 2.5: 0.4, adding proper water, decocting into uniform mixed solution, filtering, and keeping the temperature at 40 ℃ for later use;
thirdly, coating sugar on the formed chocolate in a water chestnut type sugar coating machine, sprinkling 20ml of syrup in the rolling process of the chocolate, and uniformly coating the surface of the chocolate due to friction; the granulated sugar and the talcum powder can form a hard shell on the surface of the chocolate after being dried;
and (IV) coating and polishing the sugar-coated and dried semi-finished product by using the mixed solution to obtain a finished product.
Comparative example 1:
the preparation method of the common chocolate comprises the following steps: heating cocoa butter and cocoa liquid in water, adding essence, granulated sugar, food additive and antiseptic, stirring, and cooling in mold.
Comparative example 2:
comparative example 2 was formulated as in example 1. The chocolate was prepared by a method different from that of example 1 only in that the preparation of step (1) was not carried out, and the remaining preparation steps were the same as those of example 1.
Comparative example 3:
the formulation of comparative example 3 was the same as example 1. The chocolate was prepared by a method different from that of example 1 only in that the preparation of step (2) was not carried out, and the remaining preparation steps were the same as those of example 1.
Test example 1
An intestinal simulation system was set up to add 10ml of carbohydrate and 5ml of each of the 10% suspensions of low energy chocolate prepared in example 1 and comparative example 3, and the amount of carbohydrate reduction was calculated, the more the reduction, the better the intestinal absorption.
Results of the experiment
| Chocolate type | Example 1 | Comparative example 3 |
| Carbohydrate reduction | 53％ | 36％ |
The absorption rate of carbohydrate by intestinal tracts shows the health condition of intestines and stomach, and as can be seen from the table above, the component in example 1 has better gastrointestinal absorption effect than the component in comparative example 3, which shows that the cellulose modified triglyceride plays a main role, and shows that the cellulose modified triglyceride can stimulate gastrointestinal mucosa to secrete intestinal gastric juice, promote gastrointestinal peristalsis, accelerate the absorption and metabolism of food, prevent excessive absorption of sugar and heat and realize low-energy intake of chocolate.
Test example 2
DPPH 20mg was weighed out accurately and made up to 500mL with 95% ethanol. 2mL of the prepared DPPH solution was added to 1mL of the example 1 suspension and the comparative example 2 suspension, respectively, and the mixture was made up to 4mL with 95% ethanol, mixed well, left for 30min, and then absorbance was measured at a wavelength of 500 nm. 2mL of 95% ethanol was added to the hydrolysate to replace the DPPH solution. The radical clearance was calculated.
Results of the experiment
| Chocolate type | Example 1 | Comparative example 2 |
| Free radical scavenging rate | 66％ | 31％ |
As can be seen from the above table, the component in example 1 shows better radical scavenging effect than the component in comparative example 2, which indicates that the acylated polyphenol plays a main role, and indicates that the modified acylated polyphenol has increased solubility in an oil system and increased probability of contacting with free radicals in vivo, thereby enhancing the antioxidant effect of the acylated polyphenol.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The low-energy chocolate is characterized by comprising the following raw materials in parts by weight: 0.2-0.3 part of cellulose modified triglyceride, 0.2-0.3 part of acylated polyphenol, 1-3 parts of cocoa butter, 1-2 parts of cocoa powder, 0.3-0.5 part of talcum powder, 4-6 parts of powdered sugar, 4-6 parts of gelatin, 1-2 parts of monoglyceride, 5-8 parts of granulated sugar, 2-3 parts of preservative and 2-3 parts of food additive.
2. A low energy chocolate according to claim 1 wherein: the cellulose modified triglyceride is prepared by breaking glycosidic bonds of cellulose under the catalysis of phosphoric acid solution and grafting and copolymerizing the cellulose on triglyceride molecules.
3. A low energy chocolate according to claim 2 wherein: the acylated polyphenol is prepared by reacting stearic acid acyl chloride with polyphenol under the catalysis of sodium bicarbonate, and the stearic acid acyl chloride is prepared by acylating and replacing hydrogen on phenolic hydroxyl of the polyphenol.
4. A low energy chocolate according to claim 3 wherein: the polyphenol is one of anthocyanidin, flavanol, ellagic acid, bisabolonic acid, and catechin.
5. A low energy chocolate according to claim 4 wherein: the preservative is one of benzoic acid, sorbic acid and dehydroacetic acid.
6. A low energy chocolate according to claim 5 wherein: the sugar powder is one of saccharin, sucrose, xylitol and white sugar.
7. A method for preparing low-energy chocolate is characterized by comprising the following steps: the method comprises the following specific steps:
(1) preparing cellulose modified triglyceride;
(2) preparing acylated polyphenol;
(3) melting cocoa butter and cocoa powder in water, adding cellulose modified triglyceride, stirring, melting granulated sugar, adding into the raw materials, adding acylated polyphenol, reacting for a period of time, sequentially adding antiseptic and food additive, pouring the raw materials into a mold, cooling until the chocolate is solidified, and polishing to obtain the final product;
(4) and (3) after preparing the syrup, coating sugar on the formed chocolate in a water chestnut type sugar coating machine, drying, and transferring to a polishing machine to polish the chocolate, so that the chocolate is polished.
8. A method of making a low energy chocolate according to claim 7 wherein: in the step (1): 10ml of the cellulose suspension was freeze-dried at-60 ℃ for 48h to obtain a cellulose powder, which was added to a 5% triglyceride suspension in a mass ratio of cellulose to triglyceride of 2: and 3, oscillating and reacting for 3 hours at 40 ℃, standing for 1 hour, performing ultrasonic dispersion, centrifuging to remove the lower-layer water phase, and dispersing the oil phase for 1min by using an ultrasonic cell crusher to obtain the cellulose modified triglyceride.
9. A method of making a low energy chocolate according to claim 8 wherein: in the step (2): placing 5g of polyphenol into a reaction vessel, and adding the polyphenol into the reaction vessel in a mass ratio of 1: 8, then stirring at 600r/min, heating to 60 ℃, adding 0.3g of reaction catalyst, namely sodium bicarbonate, and then slowly and gradually adding the mixture into a reaction container, wherein the mass ratio of the mixture to the polyphenol is 1: 3, reacting for 2 hours, washing for several times by using dilute hydrochloric acid and distilled water after the reaction is finished, removing the catalyst and the redundant polyphenol, separating to remove a water layer, adding an excessive dehydrating agent for drying and filtering, and finally concentrating the organic phase under a vacuum low-temperature condition to remove ethyl acetate to prepare the acylated polyphenol.
10. A method of making a low energy chocolate according to claim 9 wherein: in the step (3):
firstly, mixing powdered sugar and talcum powder in a proportion of 1: 4, decocting syrup with the concentration of 3mol/ml, and keeping the temperature at 35-40 ℃ for later use;
secondly, mixing gelatin, granulated sugar and monoglyceride according to the weight ratio of 0.25: 2.5: 0.4, adding proper water, decocting to prepare uniform mixed liquid, filtering, and keeping the temperature at 35-40 ℃ for later use;
thirdly, coating sugar on the formed chocolate in a water chestnut type sugar coating machine, sprinkling 10-20 ml of syrup in the rolling process of the chocolate, and uniformly coating the surface of the chocolate due to friction; the granulated sugar and the talcum powder can form a hard shell on the surface of the chocolate after being dried;
and (IV) coating and polishing the sugar-coated and dried semi-finished product by using the mixed solution to obtain a finished product.
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