CN114868825A - 一种含玉米低聚肽的代糖巧克力及其制备方法 - Google Patents
一种含玉米低聚肽的代糖巧克力及其制备方法 Download PDFInfo
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Abstract
本发明提供一种含玉米低聚肽的代糖巧克力,涉及食品加工的技术领域,包括以下成分,以重量份计:可可脂35~40份;可可液块10~15份;可可粉0~5份;全脂乳粉15~30份;玉米低聚肽10~20份。
Description
技术领域
本发明涉及食品加工的技术领域,具体而言,涉及一种含玉米低聚肽的代糖巧克力及其制备方法。
背景技术
巧克力原产中南美洲,主要的成分是可可脂,可可脂中含有可可碱,对多种动物有毒,但对人类来说,可可碱是一种健康的反镇静成分,故食用巧克力有提升精神,增强兴奋等功效,巧克力作为一种甜食,不但口感细腻甜美、香气浓郁,而且还有维持和促进心血管健康功能。
但是现有技术中巧克力的成分主要是可可脂、可可液块、可可粉、油脂、白砂糖等,而且为提升口感,常常加入大量糖类,过量摄入这些成分会加重身体代谢负担,增加患病风险,除此之外,现有制作出的巧克力,功能性单一,不具有一定保健作用。
发明内容
本发明的目的在于提供一种含玉米低聚肽的代糖巧克力,用以实现更加健康、功能性更全的技术效果。
本发明通过以下技术方案实现:
包括以下成分,以重量份计:
可可脂35~40份; 可可液块10~15份;
可可粉0~5份; 全脂乳粉15~30份;
玉米低聚肽10~20份。
为了更好的实现本发明,进一步的,
还包括以下成分,以重量份计:
异麦芽酮糖10~20份;甜菊糖0.1~0.5份。
为了更好的实现本发明,进一步的,
还包括成分:大豆卵磷脂0.5~1份。
为了更好的实现本发明,进一步的,
还包括以下成分,以重量份计:
香兰素0.1份。
所述香兰素用于提高巧克力的口感和气味。
为了更好的实现本发明,进一步的,
包括以下制作步骤;
S1溶化:将可可脂和可可液块切成小块,在40~80℃下加热溶化,制得可可酱料;
S2混料:可可粉、玉米低聚肽、异麦芽酮糖、甜菊糖和全脂乳粉混合,搅拌均匀后加入所述步骤S1得到的可可酱料中,制得粗混料;
S3精磨:将所述步骤S2得到的粗混料使用球形精磨机精磨20~40min,制得巧克力基料;
S4精炼:将所述步骤S3得到的巧克力基料在50℃下于精炼机中精炼24h,在出料前1h加入大豆卵磷脂;在制作过程中,将得到的巧克力基料在50℃下精炼机中精炼24h的目的在于除去水分及挥发性酸类物质,然后出料前1h加入大豆卵磷脂的目的在于降低物料粘度。
S5调温:将所述步骤S4精炼后的巧克力基料于25~35℃下保温15~25min,之后再20~30℃保温15~25min,再升温至25~35℃保温15~25min,得到巧克力酱。本发明采用不同阶段进行不同的温控,其主要的目的在于使可可脂分子能够重新排列整齐,赋予巧克力清脆、丝滑的口感,富有光泽、漂亮的外表。
为了更好的实现本发明,进一步的,
S6浇磨成型:将所述步骤S5得到的巧克力酱浇注于巧克力磨具中,并震荡赶走气泡,放置于8~10℃冷却室25~30min,最后脱模得到含玉米低聚肽的代糖巧克力。
为了更好的实现本发明,进一步的,
所述步骤S1溶化:将可可脂和可可液块切成小块,在60℃下加热溶化,制得可可酱料。
为了更好的实现本发明,进一步的,
所述S3精磨:将所述步骤S2得到的粗混料使用球形精磨机精磨30min,制得巧克力基料。
为了更好的实现本发明,进一步的,
所述S5中:所述步骤S4精炼后的巧克力基料于29℃下保温20min,之后再27℃保温20min,再升温至30℃保温20min,得到巧克力酱。
本发明主要采用的原料是可可脂、可可液块、可可粉、全脂乳粉和玉米低聚肽,其中玉米低聚肽,作为玉米蛋白经过酶降解而获得的多种小肽的混合物,除具有肽类物质的优良特性,氨基酸或蛋白质能够直接吸收、溶解性强、稳定性强、安全性高等特性以外,还具有抗氧化、保护肝脏、促进酒精代谢、抗高血压、增强免疫力、抗疲劳等作用。玉米低聚肽的多种生物功效原理尚不是很清楚,但基于动物实验和人体实验的生物学研究显示其对酒精曝露有如下保护效能:①通过消除超氧自由基和羟自由基减少乙醇氧化过程中的氧化应激,并避免进一步激活核因子-κB(NF-κB)、应激活化蛋白激酶(SAPK)和P53等信号通路;②激活肝脏ADH和乙醛脱氢酶活力,降低血液中酒精浓度;③调节NADH/NAD+比值,减缓酒精的吸收速率,以防止血清酒精水平的急剧升高;④通过降低肿瘤坏死因子-α(TNF-α)、细胞色素C、Fas、FasL和Caspase-3的表达水平,以及增加Bcl-2/Bax比值来抑制肝细胞凋亡。本发明所采用的玉米低聚肽采用分子量小于1000Da,广泛集中在300Da-700Da之间,富含丙氨酸、亮氨酸及其他支链氨基酸,有显著增强乙醇脱氢酶(ADH)和乙醛脱氢酶(ALDH)活性、提高抗氧化能力、促进酒精代谢等作用,本身玉米低聚肽口感微苦,将其添加在巧克力制作中,不仅能够掩盖其天然的苦味,除此之外,还能增强巧克力的风味。
除上述成分外,本发明所提供的巧克力还包括异麦芽酮糖和甜菊糖,其中异麦芽酮糖是甘蔗、蜂蜜等产品中发现的一种天然糖类,具有甜度纯正、低热能的特点,国际上被誉为“世界第三蔗糖”,有改善肠道菌群、促进矿物吸收、促进脂质代谢作用,亚洲、北美、南美洲和欧盟各国广泛应用于食品、饮料等产品,甜菊糖包括多种成分,本发明主要以甜叶菊干叶为原料,经提取、精制而得的食品添加剂甜菊糖苷,主要成分甜菊苷和瑞鲍迪苷A及少量其他糖苷混合物,将异麦芽酮糖和甜菊糖取代现有的蔗糖,制备出的巧克力不仅有类似于蔗糖的温和,还有细致的口感,除此之外,还能补充更多的能量和益生元,有利于人体健康,通过设置代糖,能够满足人们对口感和健康的双重需求。
为了使本发明的功能性更加齐全,且相互之间协同作用更好,因此还包括大豆卵磷脂,本发明使用卵磷脂浓度较高,以降低巧克力酱粘稠度,另外大豆卵磷脂能促进调节血清脂质,降低胆固醇水平,保护肝脏,也能改善记忆力,加强免疫力以及抗脂肪肝的活力,将成分大豆卵磷脂与玉米低聚肽相结合,使其具有解酒和护肝的双重功效,相互之间相辅相成,提高产品的功能性。
可可脂中含有可可碱,可可碱有消除疲劳,让人心情愉悦作用。另外,可可和巧克力中还含有一些微量营养素,包括矿物质,如钾、镁、钙、磷、铁、锌和铜。这些矿物质是人体必需的,它们被用来参与一些机体的生理活动,如肌肉收缩、能量储存、生长以及神经活动。
本发明所提供的巧克力的成分中玉米低聚肽能够具有解酒的功能,与大豆卵磷脂协同作用,共同养肝,防止肝类疾病的发生,具体是玉米低聚肽能够促进酒精代谢,能够提供自身的抗氧化能够,避免肝细胞脂质的过度氧化,从而避免肝细胞病变和脂质代谢受阻,大豆卵磷脂能够加强免疫力,保护肝脏,在使用酒精后,在大豆卵磷脂和玉米低聚肽的作用下能够快速解酒,并修复肝细胞,使其达到解酒、养护的目的。
本发明还提供一种含玉米低聚肽的代糖巧克力的制作方法,该制作方法能够将玉米低聚肽、异麦芽酮糖、甜菊糖、可可粉、可可脂、可可液块等成分混合均匀,并使其成分能够完全渗入进巧克力中,保证产品成分均匀性。
本发明的有益效果是:
本发明所提供的巧克力的成分包括可可脂、可可液块、可可粉、全脂乳粉、玉米低聚肽、异麦芽酮糖、甜菊糖和大豆卵磷脂,将玉米低聚肽加入巧克力制作过程中,使其能够与巧克力的本身的味道进行融合,消除玉米低聚肽本身的苦味,并通过异麦芽酮糖和甜菊糖组合形成代糖,并替代原来的蔗糖,这样的代糖具有蔗糖的甜度和口感,但是相比于蔗糖而言更加健康,本发明所提供的玉米低聚肽和大豆卵磷脂融合进巧克力中,能够使巧克力具有解酒和养护的作用,各个成分之间相辅相成,使其得到的巧克力更加健康、功能性更全。
附图说明
为了更清楚地说明本发明的技术方案,下面将对本发明中所需要使用的附图作简单地介绍,应当理解,以下附图仅示出了本发明的某些实施例,因此不应被看作是对范围的限定,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他相关的附图。
图1为本发明提供的含玉米低聚肽的代糖巧克力的测试图;
具体实施方式
下面将结合本发明中的附图,对本发明中的技术方案进行描述。
实施例1:
一种含玉米低聚肽的代糖巧克力,包括以下成分,以重量份计:
一种含玉米低聚肽的代糖巧克力的制备方法,包括以下制作步骤;
本发明的工作流程如下:
S1溶化:将可可脂和可可液块切成小块,在40℃下加热溶化,制得可可酱料;
S2混料:可可粉、玉米低聚肽、异麦芽酮糖、甜菊糖、香兰素和全脂乳粉混合,搅拌均匀后加入S1得到的可可酱料中,制得粗混料;
S3精磨:将S2得到的粗混料使用球形精磨机精磨20min,制得巧克力基料;
S4精炼:将S3得到的巧克力基料在50℃下于精炼机中精炼24h,在出料前1h加入大豆卵磷脂;
S5调温:将S4精炼后的巧克力基料于25℃下保温15min,之后再20℃保温15min,再升温至25℃保温15min,得到巧克力酱;
S6浇磨成型:将S5得到的巧克力酱浇注于巧克力磨具中,并震荡赶走气泡,放置于8℃冷却室25min,最后脱模得到含玉米低聚肽的代糖巧克力。
实施例2:
一种含玉米低聚肽的代糖巧克力,包括以下成分,以重量份计:
一种含玉米低聚肽的代糖巧克力的制备方法,包括以下制作步骤;
本发明的工作流程如下:
S1溶化:将可可脂和可可液块切成小块,在80℃下加热溶化,制得可可酱料;
S2混料:可可粉、玉米低聚肽、异麦芽酮糖、甜菊糖、香兰素和全脂乳粉混合,搅拌均匀后加入S1得到的可可酱料中,制得粗混料;
S3精磨:将S2得到的粗混料使用球形精磨机精磨40min,制得巧克力基料;
S4精炼:将S3得到的巧克力基料在50℃下于精炼机中精炼24h,在出料前1h加入大豆卵磷脂;
S5调温:将S4精炼后的巧克力基料于35℃下保温25min,之后再30℃保温25min,再升温至35℃保温25min,得到巧克力酱;
S6浇磨成型:将S5得到的巧克力酱浇注于巧克力磨具中,并震荡赶走气泡,放置于10℃冷却室30min,最后脱模得到含玉米低聚肽的代糖巧克力。
实施例3:
一种含玉米低聚肽的代糖巧克力,包括以下成分,以重量份计:
一种含玉米低聚肽的代糖巧克力的制备方法,包括以下制作步骤;
本发明的工作流程如下:
S1溶化:将可可脂和可可液块切成小块,在60℃下加热溶化,制得可可酱料;
S2混料:可可粉、玉米低聚肽、异麦芽酮糖、甜菊糖、香兰素和全脂乳粉混合,搅拌均匀后加入S1得到的可可酱料中,制得粗混料;
S3精磨:将S2得到的粗混料使用球形精磨机精磨30min,制得巧克力基料;
S4精炼:将S3得到的巧克力基料在50℃下于精炼机中精炼24h,在出料前1h加入大豆卵磷脂;
S5调温:将S4精炼后的巧克力基料于29℃下保温20min,之后再27℃保温20min,再升温至30℃保温20min,得到巧克力酱;
S6浇磨成型:将S5得到的巧克力酱浇注于巧克力磨具中,并震荡赶走气泡,放置于9℃冷却室28min,最后脱模得到含玉米低聚肽的代糖巧克力。
实验方法:
采取十名固定志愿受试人员参加测定,第一次实验与下次实验间测试间隔为3天,在饮酒前20min服用含玉米低聚肽的代糖巧克力40g(含玉米肽4g)为阳性对照,不服用为空白对照组,饮酒并以此为零点,每15min利用警用酒精吹气测试仪测定受试者体内乙醇含量,平行记录三次直至第120min测试结束,统计整理归纳如下图所示。
本发明所制得的巧克力由于不含蔗糖、淀粉、果糖、葡糖糖等人体易分解吸收的糖类,而主要使用异麦芽酮糖和甜菊糖为甜味剂,因其不能被口腔细菌分解利用,所以不致龋、不蛀牙,亦不能被人体消化酶分解,到肠道时才被以双歧杆菌为主的益生菌缓慢分解吸收,对血糖影响很小血糖,因此几乎不会刺激胰岛素的释放,糖异生作用很弱,所以不发胖、不升血脂,但其又有蔗糖4Kacl/g一样的热值,所以又能很好满足机体功能。因此本品口感温和、细致,丰富营养,使用后不蛀牙、不发胖、不升血糖、不升血脂,有提高ADH、ALDH活性,促进酒精代谢(解酒)作用,能提升自身的抗氧化能力,避免肝细胞脂质的过度氧化,从而避免肝细胞病变和脂质代谢受阻,广大消费者均可安全食用,特别适合肥胖人群、饮酒人群,而且患有慢性肝病、脂肪肝、糖尿病、高血压、高血脂等慢性病患者可长期食用。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应所述以权利要求的保护范围为准。
Claims (10)
1.一种含玉米低聚肽的代糖巧克力,其特征在于,
包括以下成分,以重量份计:
可可脂 35~40份; 可可液块 10~15份;
可可粉 0~5份; 全脂乳粉 15~30份;
玉米低聚肽 10~20份。
2.根据权利要求1所述的含玉米低聚肽的代糖巧克力,其特征在于,
还包括以下成分,以重量份计:
异麦芽酮糖 10~20份;甜菊糖 0.1~0.5份。
3.根据权利要求2所述的含玉米低聚肽的代糖巧克力,其特征在于,
还包括成分:大豆卵磷脂 0.5~1份。
4.根据权利要求3所述的含玉米低聚肽的代糖巧克力,其特征在于,
还包括以下成分,以重量份计:
香兰素 0.1份。
5.根据权利要求3所述的含玉米低聚肽的代糖巧克力的制备方法,其特征在于,
包括以下制作步骤;
S1溶化:将可可脂和可可液块切成小块,在40~80℃下加热溶化,制得可可酱料;
S2混料:可可粉、玉米低聚肽、异麦芽酮糖、甜菊糖和全脂乳粉混合,搅拌均匀后加入所述步骤S1得到的可可酱料中,制得粗混料;
S3精磨:将所述步骤S2得到的粗混料使用球形精磨机精磨20~40min,制得巧克力基料;
S4精炼:将所述步骤S3得到的巧克力基料在50℃下于精炼机中精炼24h,在出料前1h加入大豆卵磷脂;
S5调温:将所述步骤S4精炼后的巧克力基料于25~35℃下保温15~25min,之后再20~30℃保温15~25min,再升温至25~35℃保温15~25min,得到巧克力酱。
6.根据权利要求5所述的制备方法,其特征在于,
还包括以下步骤:
S6浇磨成型:将所述步骤S5得到的巧克力酱浇注于巧克力磨具中,并震荡赶走气泡,放置于8~10℃冷却室25~30min,最后脱模得到含玉米低聚肽的代糖巧克力。
7.根据权利要求6所述的制备方法,其特征在于,
所述步骤S1溶化:将可可脂和可可液块切成小块,在60℃下加热溶化,制得可可酱料。
8.根据权利要求7所述的制备方法,其特征在于,
所述S3精磨:将所述步骤S2得到的粗混料使用球形精磨机精磨30min,制得巧克力基料。
9.根据权利要求8所述的制备方法,其特征在于,
所述S5中:所述步骤S4精炼后的巧克力基料于29℃下保温20min,之后再27℃保温20min,再升温至30℃保温20min,得到巧克力酱。
10.一种含玉米低聚肽的代糖巧克力,其特征在于,
由权利要求9所述的制备方法制得。
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CN103190515A (zh) * | 2013-04-12 | 2013-07-10 | 无锡上可食品有限公司 | 可可豆仁巧克力及其制备方法 |
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