CN114158730A

CN114158730A - Cocoa flavanol composition and preparation method thereof

Info

Publication number: CN114158730A
Application number: CN202111416483.XA
Authority: CN
Inventors: 王京杭
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-11-25
Filing date: 2021-11-25
Publication date: 2022-03-11

Abstract

The invention provides a cocoa flavanol composition and a preparation method thereof. The present invention has surprisingly found that Resistant Dextrins (RD) can increase the solubility and stability of Cocoa Flavanols (CF) and extracts thereof in a dose-dependent manner, and significantly reduce their bitter and astringent taste, increasing their silky, soft and smooth mouthfeel. According to the invention, the addition amount of cocoa butter and cane sugar in cocoa foods such as chocolate and the like can be greatly reduced, and the healthy delicious cocoa food with low fat, low sugar and better solubility and the technical scheme thereof are provided, so that the cocoa food has important industrial application value.

Description

Cocoa flavanol composition and preparation method thereof

Technical Field

The invention relates to the field of cocoa food and health food. More particularly, the present invention relates to a resistant dextrin-cocoa flavanol composition and a method for preparing the same.

Background

Cocoa beans (Cocoa) are the main edible parts of Cocoa (Theobroma cacao L.), and are rich in Cocoa polyphenols (Cocoa polyphenols) with a content of up to about 12% -18%. Cocoa polyphenols mainly include flavonoid polyphenols and non-flavonoid polyphenols. After cocoa beans are fermented and baked at high temperature, the cocoa polyphenol content is obviously reduced, but the cocoa polyphenol can participate in forming unique and attractive cocoa flavor substances.

Cocoa Flavanols (CF) belong to the flavonoid polyphenols, and are the major constituents of Cocoa polyphenols (accounting for about 90% or more of the total Cocoa polyphenols). Cocoa flavanol is composed of monomer such as Epicatechin (EC) and Catechin (Catechin, C) with flavan-3-ol structure, and polymer such as Procyanidins (PC). The flavanol monomers of procyanidine are mainly connected by C4-C8 and C4-C6 bonds.

Procyanidin oligomer (degree of polymerization DP 2-10) is the main component of cocoa flavanol, and the content is usually about 60% or more of the total amount of cocoa flavanol, and part of cocoa varieties can be as high as about 90%, including oligomers such as procyanidin B2, procyanidin B5, C1, etc. [ Aprotosoaie AC, et al, Diseases 2016, 4, 39; robbins RJ, et al, Journal of AOAC INTERNATIONAL, 2013, 96 (4): 705-711].

Cocoa non-flavone polyphenols consist mainly of phenolic acid components, such as Caffeic acid (Caffeic acid), Chlorogenic acid (Chlorogenic acid) monomers and monomeric aggregates thereof, and account for a relatively small proportion (less than 10% on average) of cocoa polyphenols.

The cocoa flavanol is the main health-care functional component of cocoa foods such as chocolate and the like, and has the health-care effects of obviously resisting oxidation and aging, improving blood circulation and the like. The health statement (EU 2015/539) issued by the european union committee states that: for cocoa powder or dark chocolate, 200mg of Cocoa Flavanols (CF) helps to maintain vascular elasticity and normal blood flow.

However, cocoa flavanols (especially procyanidins) are characterized by (also have disadvantages) such as heavy bitterness and astringency, poor water solubility, and easy aggregation and precipitation of a solution, and are important factors for forming unpleasant taste such as bitterness and astringency of cocoa foods such as chocolate. In order to improve the sensory quality such as the mouthfeel of cocoa food, a large amount of cocoa butter and sugar are usually required to be added to cover the bitter taste and the mouthfeel of insoluble particles, for example, the fat content of chocolate is usually as high as 30-70%, and the sugar content is more than 30%, which is a direct reason for high-fat, high-sugar and high-calorie food such as chocolate and the like, and the problem cannot be solved well for a long time.

In today where affluence diseases such as obesity have become increasingly prevalent, high calorie cocoa foods undoubtedly have a significant adverse impact on health for many people who prefer cocoa foods. Therefore, the development of a palatable, low-calorie (low-fat, low-sugar) cocoa food product is highly desirable for improving human food health. Not only has important market value, but also has important health value.

Resistant Dextrin (RD) is a low molecular weight soluble glucan (dietary fiber) that is generally prepared by heat decomposition derivatization and purification of starch under acidic conditions. RD is structurally characterized in that the RD is rich in alpha-1, 2 and alpha-1, 3 glucosidic bonds in addition to alpha-1, 4 and alpha-1, 6 glucosidic bonds possessed by starch, and is dehydrated to form ether bonds in reducing terminal glucose residues, so that the RD has good chemical stability, and digestive enzymes (such as amylase and glucoamylase) of a human body are difficult to digest and hydrolyze, but can be fermented and utilized by intestinal flora. The RD prepared according to different raw materials and processes has a difference in structure and molecular weight, the average molecular weight of the existing common RD is usually not more than 1 ten thousand, the RD has high water solubility, and the dissolution concentration can be as high as about 80% (w/w). The RD has the health-care effects of improving the intestinal flora environment (prebiotics), losing weight, reducing blood fat and blood sugar, relieving constipation and the like, can be used as a common food raw material (approved in 2012) to be widely used for the production of foods and health-care foods, and is safe and effective. The content determination of RD usually takes soluble dietary fiber as an index, and the determination methods include but are not limited to an enzymolysis method and an HPLC method, and specifically refer to a resistant dextrin standard, a second method for determining dietary fiber in food GB/T22224-.

Although there are currently reports of RD in combination with cocoa powder, such as the references: invention patent application No. CN 201410619469.3; CN 201811048605.2. But such a combination does not affect the novelty and inventive step of the present invention. Because: (1) the Cocoa Flavanols (CF) of the present invention belong to the flavanol extracts of cocoa powder, whose composition and properties are clearly different from cocoa powder; (2) the combination of RD and cocoa powder in the reference belongs to 'simple solid-state mixing', and does not form intermolecular RD-cocoa flavanol complexes, so that the physicochemical properties of cocoa flavanol in the cocoa powder, such as solubility, dissolution rate, bitterness and the like, are remarkably improved.

In conclusion, no research literature and patent on the RD-cocoa flavanol composition and the preparation process thereof are available, and no research report on the RD for improving the solubility, stability, bitterness and mouthfeel of CF and the extract thereof is available.

Disclosure of Invention

The invention aims to provide a composition of Resistant Dextrin (RD) and Cocoa Flavanol (CF) and a preparation method thereof, so as to increase the solubility and stability of the CF and extracts thereof, reduce the bitterness and astringency thereof, improve the flavor and taste and the like, and provide an original product and a production technical scheme for developing delicious cocoa food (products) with low fat, low sugar and better solubility.

The inventors have surprisingly found in related studies that:

1. the Resistant Dextrin (RD) not only can increase the solubility and the character stability of the procyanidine, the Cocoa Flavanol (CF) and the extract thereof in a dose-dependent manner, but also can obviously reduce the bitterness and the astringency of the extract, and obviously increase the silky, soft and smooth mouthfeel of the composition, but has little influence on the flavor of the cocoa. The discovery is suggested to have important application value for remarkably improving the dissolubility, the property, the flavor, the mouthfeel and the like of the cocoa food.

The above-mentioned improvement effect of RD is closely related to the formation of RD-CF (including procyanidin) complex.

The above-mentioned improving effect of RD, the optional dose-effect relationship is: RD is 10-90%, CF is 0.2-10%, wherein RD/CF is more than or equal to 8; preferred compositions include: 15-90% of RD and 0.4-6% of CF, wherein RD/CF is more than or equal to 15; the better composition comprises: RD is 20-90%, CF is 0.5-4.5%, RD/CF is more than or equal to 20.

RD significantly increases the CF dissolution rate, which is one of the important technical features of the composition of the present invention. For example, a 2% aqueous solution of natural cocoa powder (37 ℃ C. times.30 minutes extraction) has an average CF dissolution rate of only about 35%; in contrast, with the increase of the RD content, the composition has a CF dissolution rate of more than or equal to 60 percent; preferably, the dissolution rate of CF is more than or equal to 70 percent; more preferably, the CF elution rate is not less than 80% (w/w).

The invention has the beneficial effects that:

1. the beneficial effects of RD on the physicochemical properties and sensory quality of CF and the extract thereof are disclosed for the first time, and the RD is a remarkable technical progress.

RD obviously improves the solubility and the character stability of CF and the extract thereof, increases the dissolution rate of CF, and is beneficial to improving the instant property, the mouthfeel and the absorption rate of the composition.

RD obviously reduces the bitter taste of CF and the extract thereof, increases silky and soft mouthfeel, and can obviously improve the flavor mouthfeel of the composition. Therefore, the cocoa butter can replace (or partially replace) the cocoa butter and the cane sugar, is helpful for reducing the calorie of the product, and creates the necessary condition for developing the delicious low-calorie cocoa food.

4. Has high nutritive and health-care value. The composition of the invention can play complementary and or synergistic action in the aspects of nutrients and health care and treatment functions, and the main actions comprise: the resistant dextrin can improve the solubility and the absorption rate of cocoa polyphenol (flavanol), enhance blood circulation, lose weight, reduce blood fat, blood sugar and blood pressure, resist oxidation, aging, tumors, gastrointestinal tract functions, relieve constipation and the like, so the composition has better functions and market application value.

First aspect of the invention:

the invention provides a cocoa flavanol composition which is characterized by comprising the following components in percentage by mass of solid matters of a product:

resistant Dextrin (RD) ═ 10-90%;

cocoa Flavanol (CF) 0.2-10%;

wherein the RD/CF ratio is more than or equal to 8.

The composition of the invention is characterized by comprising the following components in part by weight: 15-90% of RD and 0.4-6% of CF, wherein RD/CF is more than or equal to 15; the better composition comprises: RD is 20-90%, CF is 0.5-4.5%, RD/CF is more than or equal to 20.

The composition is characterized in that the RD content is calculated by soluble dietary fiber; the average Molecular Weight (MW) of RD is less than or equal to 5 ten thousand (Daltons); preferably, the average molecular weight is less than or equal to 2 ten thousand; more preferably, the average molecular weight is not more than 1 ten thousand.

The flavor and mouthfeel of the composition of the invention vary with the CF content and the RD/CF ratio. It is characterized in that the composition preferably has a strong cocoa flavor; more preferably, the composition has a strong cocoa flavor and a silky, soft mouthfeel.

The compositional content analysis of the compositions of the present invention, including the determination of the RD and CF content therein, is preferably based on solids; when the composition is in a liquid state, the total solid content can be determined by a dehydration drying method. Among them, low-temperature vacuum drying is preferable.

Second aspect of the invention:

the composition of the present invention is characterized in that the composition of CF includes, but is not limited to, epicatechin, catechin, procyanidin oligomers; the procyanidin oligomer comprises procyanidin B2, procyanidin B5, procyanidin C1, etc.

The compositions of the present invention are characterized in that the principal sources of CF include, but are not limited to, cocoa flavanol extracts; other plant flavanols and their polymers may also be included in appropriate amounts.

The Cocoa Flavanol Extract (CFE) is a Cocoa product or an intermediate product which is prepared by taking Cocoa beans or a product thereof (such as Cocoa powder) as a main raw material and is rich in CF (including procyanidine) through extraction, concentration and/or purification, wherein the CF content is 3-100% (w/w); it may also contain appropriate amount of other plant extracts and polyphenols (flavanols). The form of the cocoa flavanol extract includes liquid (such as extractive solution, concentrated solution, and paste) and solid.

The composition of the present invention may contain appropriate amounts of other raw and auxiliary materials and plant polyphenols (flavanols) in the case that the flavor, taste, solubility, function, etc. are acceptable.

The raw and auxiliary materials comprise, but are not limited to, water, ethanol, a sweetening agent, an acid-base regulator, nutrients, dairy products, plant extracts, a stabilizer, spices and the like.

The method for measuring the CF content is preferably but not limited to Folin-Ciocalteu colorimetry and aluminum nitrate colorimetry [ NaNO2-Al (NO3)3-NaOH ], wherein the detection reference substance is preferably Procyanidins (Procyanidins) or (epicatechin). [ determination of Total Flavonoids in health food, detection method of functional ingredients of health food, compiled by Wangguanya Kogyo, published by the national light industry, 1 st edition 1 month 2002, P115-117]

The CF monomer and the composition determination method thereof can refer to the known chromatographic analysis technology. [ Robbins RJ, et al, Journal of AOAC International 2012, 97 (5): 1153; machonis PR, et al, Journal of AOAC International 2014, 97 (5): 1393.]

Theobromine (theobromine) and CF are important characteristic components coexisting in cocoa, and can be used as characteristic indexes for identifying cocoa foods. The detection method of theobromine can refer to known conventional techniques.

The composition of the invention is characterized in that the theobromine content is not less than 10% of the CF content, preferably not less than 20% of the CF content; more preferably not less than 30% of the CF content.

In a third aspect of the invention:

a method for preparing cocoa flavanol composition is provided, which is characterized in that the method comprises but not limited to the following process steps:

1. cocoa flavanol extract preparation: mixing cocoa material with appropriate amount of solvent, stirring, heating for dissolving, extracting, filtering and/or centrifuging to remove insoluble precipitate, and collecting dissolved solution to obtain liquid cocoa flavanol extract. If necessary, concentrating or drying to obtain concentrated solution of cocoa flavanol extract or solid product thereof; or purifying to obtain cocoa flavanol extract with high CF content. Acquisition may also be procured.

2. Composition formation: collecting appropriate amount of cocoa flavanol extract, adding appropriate amount of Resistant Dextrin (RD), mixing, stirring (heating) and dissolving to obtain liquid RD-cocoa flavanol composition.

3. Concentration and drying: concentrating the liquid RD-cocoa flavanol composition to a suitable concentration to obtain a RD-cocoa flavanol composition concentrate; or concentrating and drying to obtain solid RD-cocoa flavanol composition.

4. And (3) blending and forming of products: taking a proper amount of RD-cocoa flavanol composition (solid or liquid), and mixing (dissolving or uniformly mixing) with a proper amount of ingredients to prepare the cocoa flavanol composition product with the required shape and specification.

The preparation method of the composition is characterized by comprising the following steps:

1. the cocoa raw materials include, but are not limited to cocoa products such as cocoa powder, cocoa beans and cocoa liquor, and other raw and auxiliary materials can also be added in a proper amount.

2. The extraction solvent is preferably, but not limited to, water and an aqueous ethanol solution. Wherein the concentration of the ethanol aqueous solution is preferably not less than 30% and more preferably not less than 50% (v/v).

3. Before entering the heating extraction process, the cocoa material is preferably subjected to effective hydrolysis by a suitable amount of complex enzymes (including but not limited to amylase, pectinase, protease, etc.).

4. The extraction temperature is more than or equal to 40 ℃; preferably more than or equal to 60 ℃; more preferably at least 80 ℃.

5. The concentration process includes, but is not limited to, vacuum reduced pressure concentration or nanofiltration and other methods.

6. The purification process includes, but is not limited to, macroporous resin or polyacrylamide adsorption and elution.

7. In the composition forming reaction, the addition amount of RD meets the condition that RD/CF is more than or equal to 8; preferably, RD/CF is not less than 15; it is more preferable to satisfy RD/CF. gtoreq.20.

8. Such drying processes include, but are not limited to, (low temperature) spray drying and vacuum (freeze) drying.

9. The product is prepared by a molding process, and the ingredients of the product comprise, but are not limited to, water, ethanol, a sweetening agent, an acid-base regulator, nutrients, a dairy product, plant extracts, polyphenol, a stabilizer, spice and the like.

The fourth aspect of the present invention:

the significant increase in CF dissolution rate by Resistant Dextrins (RD) is one of the important technical features of the compositions of the invention. The CF dissolution rate of the composition refers to the percentage (%) of the mass of CF in a 37 ℃ aqueous solution to the mass of the total CF under the condition that the solid concentration of the composition is 2%.

The composition is characterized in that the dissolution rate of CF is more than or equal to 60 percent; preferably, the dissolution rate of CF is more than or equal to 70 percent; more preferably, the CF dissolution rate is not less than 80%.

The detection method of the CF dissolution rate comprises the following steps:

taking a proper amount of the solid composition, grinding the solid composition into powder (about 60 meshes), precisely weighing 1.0 g, mixing the powder with 50ml of purified water in a reagent bottle, sealing the reagent bottle, stirring and extracting the mixture at 37 ℃ (body temperature) multiplied by 0.5 hour, centrifuging the mixture to obtain supernatant, fixing the volume to 50ml (S1), and measuring the CF concentration (the dissolved CF concentration) of S1 by a furin phenol colorimetric method.

Weighing 1.0 g of the composition powder in the same way, mixing with 50ml of 60% ethanol aqueous solution in a reagent bottle, sealing, stirring and extracting at 80 ℃ for 0.5 hour, cooling, centrifuging to obtain supernatant, metering to 50ml (S2), and measuring the CF concentration (total CF concentration) of S2 in the same way.

And (3) calculating: the CF dissolution rate was (S1/S2) × 100%.

Note: the liquid composition sample can be taken directly (without comminution).

Detailed Description

The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Experimental procedures in the following examples, in which specific conditions are not specified, are generally carried out under conventional conditions or under conditions recommended by the equipment manufacturers. All percentages, ratios, proportions, or parts of this invention are by weight unless otherwise specified.

The features mentioned above with reference to the invention, or the features mentioned with reference to the embodiments, can be combined arbitrarily. All the features disclosed in this specification may be combined in any combination, and each feature disclosed in this specification may be replaced by alternative features serving the same, equivalent or similar purpose. Thus, unless expressly stated otherwise, the features disclosed are merely generic examples of equivalent or similar features.

Unless defined otherwise herein, the terms "comprises" and "comprising" are used in the present specification to define the invention, and are used in a generic and descriptive sense only and not for purposes of limitation. Any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention. The preferred embodiments and materials described herein are exemplary only. Furthermore, as used herein, the singular tense of a noun, without conflict with the context, includes the plural form of that noun; the use of plural nouns also covers the singular form of such nouns.

Example 1:

preparation of cocoa flavanol composition and solid beverage thereof

1. Extracting to prepare cocoa flavanol extract: taking 100kg of low-fat cocoa powder, adding 1000kg of purified water, stirring and uniformly mixing, adding a proper amount of complex enzyme (including amylase, pectinase, protease and the like), stirring and hydrolyzing at 50 ℃ until the viscosity is remarkably reduced and the properties are stable, heating to 95 ℃ for 1h, stirring and extracting, then carrying out pressure filtration to collect filtrate, and centrifuging to obtain supernatant SF 1; collecting residue and precipitate, adding 1000kg water, heating and extracting again, press filtering, collecting filtrate, centrifuging, and collecting supernatant SF 2. The supernatants SF1 and SF2 were combined to obtain about 1800kg of cocoa flavanol extract (SFt). Vacuum concentrating under reduced pressure to obtain concentrated extract (SFtn) of cocoa flavanol extract (400 kg). SFt yield was about 50% calculated as soluble solids, with CF yield of about 5% (w/w).

2. Composition formation: collecting 400kg cocoa flavanol extract concentrate (containing CF. apprxeq.5 kg), adding 200kg resistant dextrin, stirring, mixing, heating (70 deg.C. times.0.5 h) for dissolving, and cooling to obtain about 600kg liquid RD-cocoa flavanol composition.

3. Concentrating and drying: 600kg of RD-cocoa flavanol composition is prepared into about 250kg of RD-cocoa flavanol composition (dry powder/particles) by adopting a spray drying or freeze drying method.

4. The blending and forming process of the solid beverage comprises the following steps: taking 250kg of RD-cocoa flavanol composition dry powder, adding 125kg of skimmed milk powder and 125kg of edible xylitol powder, stirring, uniformly mixing, quantitatively packaging into 20 g/bag, sealing, labeling and packaging to obtain the cocoa flavanol composition solid beverage.

5. Quality inspection:

1) RD-cocoa flavanol composition (dry powder/microparticles): (light) brown, slightly sweet cocoa flavour. RD content of about 74% (w/w); CF content about 2% (w/w); RD/CF ratio ≈ 37 (w/w).

2) Cocoa flavanol composition solid drink: light brown powder, 20 g/bag. Good instant solubility and sweet cocoa milk flavor. RD content of about 37%, CF content of about 1% (w/w); RD/CF ratio ≈ 37 (w/w).

Example 2:

organic solvent extraction method for preparing cocoa flavanol composition and oral liquid thereof

1. Preparation of cocoa flavanol extract: mixing 100kg of cocoa powder and 5kg of cinnamon powder with 1000L of 60% ethanol aqueous solution, stirring and heating to 80 ℃ for 1h for extraction, cooling, performing pressure filtration to separate filter residue and filtrate, centrifuging the filtrate, and taking supernate F1; mixing the residue with 800L 60% ethanol water solution, heating and extracting, press filtering to separate residue and filtrate, centrifuging the filtrate, and collecting supernatant F2. Mixing the supernatant F1 and F2, vacuum heating to evaporate ethanol and vacuum concentrating to obtain cocoa flavanol extract concentrate of about 200 kg. Wherein the CF content is about 27% (w/w) of the solids. Acquisition may also be procured.

2. Composition formation: collecting 200kg of cocoa flavanol extract concentrate (containing CF. apprxeq.8 kg), adding 150kg of resistant dextrin, stirring, mixing, and heating (80 deg.C. times.30 min) for dissolving to obtain liquid RD-CF composition.

3. Preparing and filling the oral liquid: taking the liquid RD-CF composition, adding 1kg of xanthan gum, 0.2kg of guar gum and 50kg of xylitol, stirring and heating (90 ℃ and 10min) for dissolving, adding water to fix the volume to 400L, filtering and removing slag, carrying out ultrahigh temperature instantaneous sterilization (UHT/138 ℃ and 5-8 seconds) on the filtrate, cooling to about 90 ℃, carrying out sterile hot filling (30 ml/bottle/bag), sealing, cooling to room temperature, and checking to be qualified to obtain the cocoa flavanol composition oral liquid product.

5. Quality inspection:

cocoa flavanol composition oral liquid: brown thick liquid, 30 ml/bottle (bag). RD content of about 34%, CF content of about 2%; RD/CF ratio ≈ 17 (w/w).

The foregoing is only a partial embodiment of the present invention and is not intended to limit the scope of the present invention, which is defined in the claims of the present application, and any other technical entity or method implemented by another person is encompassed by the claims of the present application.

Claims

1. A cocoa flavanol composition is characterized in that the cocoa flavanol composition comprises the following components in percentage by mass in the solid content of a product:

resistant Dextrin (RD) ═ 10-90%;

cocoa Flavanol (CF) 0.2-10%;

wherein RD/CF is more than or equal to 8.

2. The composition of claim 1, wherein the preferred composition comprises: 15-90% of RD, 0.4-6% of CF; wherein RD/CF is not less than 15.

3. The composition of claim 1, wherein the composition further comprises: RD is 20-90%, CF is 0.5-4.5%; wherein RD/CF is not less than 20.

4. The composition of claim 1, wherein the composition of the CF includes, but is not limited to, epicatechin, catechin, and procyanidin oligomers.

5. The composition as claimed in claim 1, wherein the procyanidin oligomers include but are not limited to procyanidin B2, procyanidin B5, procyanidin C1.

6. The composition of claim 1 wherein the source of CF includes but is not limited to cocoa flavanol extracts and may also contain suitable amounts of other plant flavanols and aggregates thereof.

7. A method for preparing a cocoa flavanol composition, comprising, but not limited to, the steps of:

1) cocoa flavanol extract preparation: mixing cocoa material with appropriate amount of solvent, stirring, heating for dissolving, extracting, filtering and/or centrifuging to remove insoluble precipitate, and collecting dissolved solution to obtain liquid cocoa flavanol extract. If necessary, concentrating or drying to obtain concentrated solution of cocoa flavanol extract or solid product thereof; or purifying to obtain cocoa flavanol extract with high CF content.

2) Composition formation: collecting appropriate amount of cocoa flavanol extract, adding appropriate amount of Resistant Dextrin (RD), mixing, stirring (heating) and dissolving to obtain liquid RD-cocoa flavanol composition.

3) Concentration and drying: concentrating the liquid RD-cocoa flavanol composition to a suitable concentration to obtain a RD-cocoa flavanol composition concentrate; or concentrating and drying to obtain solid RD-cocoa flavanol composition.

4) And (3) blending and forming of products: taking a proper amount of RD-cocoa flavanol composition (solid or liquid), and mixing (dissolving or uniformly mixing) with a proper amount of ingredients to prepare the cocoa flavanol composition product with the required shape and specification.

8. The method according to claim 7, wherein:

1) the cocoa raw materials include, but are not limited to cocoa products such as cocoa powder, cocoa beans and cocoa liquor, and other raw and auxiliary materials can also be added in a proper amount.

2) The extraction solvent is preferably, but not limited to, water and an aqueous ethanol solution. Wherein the concentration of the ethanol aqueous solution is preferably not less than 30% and more preferably not less than 50% (v/v).

3) Before the heating extraction process, the cocoa material is preferably subjected to an effective hydrolysis with a suitable amount of complex enzymes (including, but not limited to, amylase, pectinase, protease, etc.).

4) The extraction temperature is more than or equal to 40 ℃; preferably more than or equal to 60 ℃; more preferably at least 80 ℃.

5) The concentration process includes, but is not limited to, vacuum concentration, ultrafiltration or nanofiltration and other methods.

6) Such drying processes include, but are not limited to, (low temperature) spray drying and vacuum (freeze) drying.

7) The purification process includes, but is not limited to, adsorption and elution with macroporous resins or polyacrylamide.

9. The method according to claim 7, wherein RD is added in an amount of RD/CF ≧ 8 during the formation of the composition; preferably, RD/CF is not less than 15; it is more preferable to satisfy RD/CF. gtoreq.20.

10. The method of claim 7, wherein the product is formulated into a molded product, and the ingredients include, but are not limited to, water, ethanol, sweeteners, pH modifiers, nutrients, dairy products, plant extracts and polyphenols, stabilizers, flavors, etc.