CN103892014A - Blood-pressure-lowering chocolate and preparation method thereof - Google Patents
Blood-pressure-lowering chocolate and preparation method thereof Download PDFInfo
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- CN103892014A CN103892014A CN201410152100.6A CN201410152100A CN103892014A CN 103892014 A CN103892014 A CN 103892014A CN 201410152100 A CN201410152100 A CN 201410152100A CN 103892014 A CN103892014 A CN 103892014A
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Abstract
The invention provides blood-pressure-lowering chocolate. The blood-pressure-lowering chocolate is prepared from following components: 15-17 parts of cocoa liquid blocks, 27-28 parts of cocoa butter, 31-33 parts of health sugar, 17-19 parts of milk powder, 7-8 parts of whey powder, 0.04-0.05 part of vanillin, 0.4-0.6 part of phospholipid and 0.2-2.0 parts of a core additive; the core additive is composed of semen raphani, houttuynia cordata, caulis spatholobi and angelica dahurica in a mass ratio of (5-15) to (5-15) to (5-15) to (5-15). The invention further provides a preparation method of the blood-pressure-lowering chocolate. The blood-pressure-lowering chocolate is simple in preparation method, low in cost, high in yield, good in quality, abundant in nutrition and scientific and reasonable in formula.
Description
Technical field
The invention belongs to field of food, particularly a kind of hypotensive chocolate and preparation method thereof.
Background technology
Along with the change of people's eating habit, habits and customs, hypertension has become common disease gradually, hypertensive supplemental treatment adopts medicine supplemental treatment conventionally, and must take drug for hypertension every day, long-term taking not only can bring larger burden to liver, and can make patient produce bored psychology, simultaneously, take medicine once patient forgets, blood pressure can go up fast.
Chocolate flavouring uniqueness, all-ages, liked by masses, its chemical composition can make people reduce pressure simultaneously.Along with the raising of people's living standard, the mouthfeel to food, nutritive value require more and more higher, especially for leisure food such as chocolates, no matter are in designs and varieties, or on mouthfeel class, consumer's requirement is more and more higher.
But chocolate product in the market, all makes can be used as primary raw material conventionally, prepare burden single, taste is single, function singleness, cannot meet people's demand.
Summary of the invention
Goal of the invention: the first object of the present invention is to provide a kind of hypotensive chocolate.
The second object of the present invention is to provide the preparation method of above-mentioned chocolate.
Technical scheme: the hypotensive chocolate of one provided by the invention, made by the component of following weight portion: cocoa liquor 15-17 part, cocoa butter 27-28 part, health sugar 31-33 part, milk powder 17-19 part, whey powder 7-8 part, vanillic aldehyde 0.04-0.05 part, phosphatidase 10 .4-0.6 part, core additive 0.2-2.0 part; Described core additive is mass ratio (5-15): (1-3): (10-20): radish seed (5-15), cordate houttuynia, reticulate millettia, the root of Dahurain angelica.
As improvement, described hypotensive chocolate is made up of the component of following weight portion: 1 part of 16 parts of cocoa liquor, 28 parts of cocoa butters, 32 parts of health sugars, 18 parts of milk powder, 7 parts of whey powders, 0.05 part of vanillic aldehyde, phosphatidase 10 .5 part, core additive; Radish seed, cordate houttuynia, reticulate millettia, the root of Dahurain angelica that described core additive is mass ratio 10:2:15:10.
Wherein, described health sugar is one or more in xylitol, arabinose, erythrose alcohol and maltitol.
The present invention also provides a kind of preparation method of hypotensive chocolate, comprises the following steps:
(1) batch mixing: cocoa liq-uor, cocoa butter, health sugar, milk powder, whey powder are mixed, stir at 35-40 DEG C in a mixing bowl, add vanillic aldehyde, phosphatide to continue to stir and make to mix, obtain just batch mixing;
(2) fine grinding: by first batch mixing 35-40 DEG C of fine grinding 16-22h in fine grinding cylinder;
(3) add core additive: the first batch mixing after fine grinding filters, filtrate insulation leaves standstill after 10-20min, adds core additive, stirs and makes to mix;
(4) temperature adjustment: by step (3) product temperature adjustment to 35-40 DEG C insulation 10-30min, then be cooled to 28 DEG C insulation 10-30min, then be warming up to 30-31 DEG C insulation 10-30min, obtain chocolate mass;
(5) make finished product: chocolate mass, through watering film, concussion, cooling, the demoulding, obtains hypotensive chocolate.
In step (1), mixing time is 4-6min.
In step (3), filtrate fineness is 20-30 μ m, preferably 25 μ m; Holding temperature is 30-32 DEG C.
In step (5), watering film temperature is 30-31 DEG C, and chilling temperature is 0-5 DEG C.
Beneficial effect: hypotensive chocolate preparation method provided by the invention is simple, with low cost, productive rate is high, quality good, nutritious, scientific formulation is reasonable.
Particularly, this chocolate has the following advantages:
Chocolate can bring peaceful sensation and deal with better nervous ability to people, plays the effect of releasing the pressure.Wherein, the cellulose in chocolate has promotion intestines peristalsis, helps the function of gastro-intestinal digestion; Theobromine in chocolate can allow people feel to be in a cheerful frame of mind on the one hand, and spirit is easily concentrated, and can also play on the other hand effect of eliminating sense of depression, has more the characteristic of excited look and diuresis.Natural antioxidant flavonol in chocolate, the anti-hemostatic tube hardening of energy, increases myocardium vigor, relaxs one's muscles, and prevents that cholesterol from accumulating in blood vessel, to preventing that angiocardiopathy from having certain effect.Polyphenol content in chocolate is high especially, has antiinflammatory action, under finite concentration, can reduce platelet activation, and the deposition of transferred free radical on vascular wall prevents the function of angiocardiopathy.Stearic acid in chocolate can lower the cholesterol levels in blood, and the oleic acid containing in the monounsaturated fatty acids in chocolate has antioxidation, and tannin can reduce the generation of bacterial plaque, contributes to caries prevention, is conducive to the protection of tooth.Phenyl ethylamine in chocolate can help mediator's mood.Abundant magnesium elements in chocolate has calms the nerves and the effect of anti-melancholy.
The present invention adds core additive in chocolate, and each component is reasonably combined, Synergistic, and the chocolate tool making has efficacy in lowering high blood pressure.
The preparation method of hypotensive chocolate provided by the invention, technique is simple, and in the product making, core additive active component all can be retained, nutritious.
Particularly, the hypotensive chocolate of the present invention, compared with commercially available chocolate product, has following outstanding advantage:
(1) cost is low: the hypotensive chocolate of the present invention is owing to simplifying and having optimized production technology, the cost of product is reduced significantly, commercially available chocolate product is about 80000-100000 yuan/ton of left and right, and this product is only 4-60000 yuan/ton, reduce by 40000 yuan/ton, greatly improved the competitiveness of selling;
(2) be of high nutritive value: the nutritional labeling of the hypotensive chocolate of the present invention is higher, compared with commercially available chocolate product, in table 1.
The hypotensive chocolate of table 1 the present invention and the comparison of commercially available chocolate product nutritional labeling
As seen from the above table, the hypotensive chocolate of the present invention not only energy, protein, carbohydrate content greatly increases compared with commercially available chocolate product, and wherein fat and the content of sodium reduce greatly, thus the demand that the nutrient that makes product more can suitable human body.Meanwhile, wherein add nutriment that the nutrition of human body needs can be provided.
(3) blood pressure lowering effect is good.
Hypotensive chocolate of the present invention is tried out through 50 people, and early eating one afterwards after the meal with after dinner, after 3 months, all have obvious blood pressure lowering effect everyone every day.
Efficacy evaluation (with reference to " new Chinese medicine guideline of clinical investigations ")
Clinical recovery: tcm clinical practice symptom, sign disappear or substantially disappear, and symptom integral reduces >=95%.
Effective: tcm clinical practice symptom, sign are obviously improved, symptom integral reduces >=70%.
Effective: tcm clinical practice symptom, sign all take a favorable turn, symptom integral reduces >=30%.
Invalid: tcm clinical practice symptom, sign are all not improved, even increase the weight of, symptom integral reduces less than 30%.
Table 1 therapeutic evaluation
The preparation method of preventing hypertension Yoghourt provided by the invention, technique is simple, easy to operate, is suitable for suitability for industrialized production.
Detailed description of the invention
According to following embodiment, the present invention may be better understood.But, those skilled in the art will readily understand, the described concrete material proportion of embodiment, process conditions and result thereof be only for the present invention is described, and should also can not limit the present invention described in detail in claims.
The capital equipment below using for the present invention
Jin Ying Food Machinery Co., Ltd. of continuous temp. adjustable machine Suzhou City
Jin Yuanfa Food Machinery Co., Ltd. of cold wall tank Suzhou City
Jin Yuanfa Food Machinery Co., Ltd. of fine grinding cylinder Suzhou City
Jin Ying Food Machinery Co., Ltd. of chocolate full-automobile casting machine Suzhou City
Embodiment 1
Hypotensive chocolate, is made up of the component of following weight portion: 1 part of 16 parts of cocoa liquor, 28 parts of cocoa butters, 32 parts of health sugars, 18 parts of milk powder, 7 parts of whey powders, 0.05 part of vanillic aldehyde, phosphatidase 10 .5 part, core additive.
Radish seed, cordate houttuynia, reticulate millettia, the root of Dahurain angelica that described core additive is mass ratio 5:1:20:5, described health sugar is xylitol.
Its preparation method, comprises the following steps:
(1) batch mixing: cocoa liq-uor, cocoa butter, health sugar, milk powder, whey powder are mixed, stir 5min at 38 DEG C in fine grinding cylinder, add a small amount of phosphatide to continue to stir 4min and make to mix, obtain just batch mixing;
(2) fine grinding: by first batch mixing 38 DEG C of fine grinding 19h in fine grinding cylinder; Before discharging, 0.5h adds vanillic aldehyde and remaining phosphatide;
(3) add core additive: the first batch mixing after fine grinding filters, and filtrate fineness is 25 μ m, 28 DEG C of insulations of filtrate leave standstill after 25min, add core additive, stir and make to mix;
(4) temperature adjustment: by step (3) product temperature adjustment to 38 DEG C insulation 20min, then be cooled to 28 DEG C of insulation 20min, then be warming up to 30 DEG C of insulation 20min,, obtain chocolate mass;
(5) make finished product: chocolate mass waters film, shakes, is cooled to 3 DEG C, the demoulding through 31 DEG C, obtains hypotensive chocolate.
Embodiment 2
Hypotensive chocolate, is made up of the component of following weight portion: 0.2 part of 15 parts of cocoa liquor, 27 parts of cocoa butters, 31 parts of health sugars, 17 parts of milk powder, 7 parts of whey powders, 0.04 part of vanillic aldehyde, phosphatidase 10 .4 part, core additive.
Radish seed, cordate houttuynia, reticulate millettia, the root of Dahurain angelica that described core additive is mass ratio 15:3:10:15.
Described health sugar is that weight ratio is the mixing of arabinose and the erythrose alcohol of 1:1.
Its preparation method, comprises the following steps:
(1) batch mixing: cocoa liq-uor, cocoa butter, health sugar, milk powder, whey powder are mixed, stir 4min at 40 DEG C in fine grinding cylinder, add a small amount of phosphatide to continue to stir 5min and make to mix, obtain just batch mixing;
(2) fine grinding: by first batch mixing 40 DEG C of fine grinding 16h in fine grinding cylinder; Before discharging, 0.5h adds vanillic aldehyde and remaining phosphatide;
(3) add core additive: the first batch mixing after fine grinding filters, and filtrate fineness is 30 μ m, 32 DEG C of insulations of filtrate leave standstill after 10min, add core additive, stir and make to mix;
(4) temperature adjustment: by step (3) product temperature adjustment to 35 DEG C insulation 30min, then be cooled to 28 DEG C of insulation 30min, then be warming up to 31 DEG C of insulation 30min, obtain chocolate mass;
(5) make finished product: chocolate mass waters film, shakes, is cooled to 0 DEG C, the demoulding through 31 DEG C, obtains hypotensive chocolate.
Embodiment 3
Hypotensive chocolate, is made up of the component of following weight portion: 2.0 parts of 17 parts of cocoa liquors, 28 parts of cocoa butters, 33 parts of health sugars, 19 parts of milk powder, 8 parts of whey powders, 0.05 part of vanillic aldehyde, phosphatidase 10 .6 part, core additive.
Radish seed, cordate houttuynia, reticulate millettia, the root of Dahurain angelica that described core additive is mass ratio 10:2:15:10.
Described health sugar is that weight ratio is the combination of xylitol and the maltitol of 1:0.5.
Its preparation method, comprises the following steps:
(1) batch mixing: cocoa liq-uor, cocoa butter, health sugar, milk powder, whey powder are mixed, stir 6min at 35 DEG C in fine grinding cylinder, add a small amount of phosphatide to continue to stir 3min and make to mix, obtain just batch mixing;
(2) fine grinding: by first batch mixing 35 DEG C of fine grinding 22h in fine grinding cylinder; Before discharging, 1h adds vanillic aldehyde and remaining phosphatide;
(3) add core additive: the first batch mixing after fine grinding filters, and filtrate fineness is 20 μ m, 25 DEG C of insulations of filtrate leave standstill after 20min, add core additive, stir and make to mix;
(4) temperature adjustment: by step (3) product temperature adjustment to 40 DEG C insulation 10min, then be cooled to 28 DEG C of insulation 10min, then be warming up to 30 DEG C of insulation 10min, obtain chocolate mass;
(5) make finished product: chocolate mass waters film, shakes, is cooled to 5 DEG C, the demoulding through 30 DEG C, obtains hypotensive chocolate.
Claims (7)
1. a hypotensive chocolate, is characterized in that: the component by following weight portion is made: cocoa liquor 15-17 part, cocoa butter 27-28 part, health sugar 31-33 part, milk powder 17-19 part, whey powder 7-8 part, vanillic aldehyde 0.04-0.05 part, phosphatidase 10 .4-0.6 part, core additive 0.2-2.0 part; Described core additive is mass ratio (5-15): (1-3): (10-20): radish seed (5-15), cordate houttuynia, reticulate millettia, the root of Dahurain angelica.
2. the hypotensive chocolate of one according to claim 1, is characterized in that: the component by following weight portion is made: 1 part of 16 parts of cocoa liquor, 28 parts of cocoa butters, 32 parts of health sugars, 18 parts of milk powder, 7 parts of whey powders, 0.05 part of vanillic aldehyde, phosphatidase 10 .5 part, core additive; Radish seed, cordate houttuynia, reticulate millettia, the root of Dahurain angelica that described core additive is mass ratio 10:2:15:10.
3. the hypotensive chocolate of one according to claim 1, is characterized in that: described health sugar is one or more in xylitol, arabinose, erythrose alcohol and maltitol.
4. a preparation method for hypotensive chocolate, is characterized in that: comprise the following steps:
(1) batch mixing: cocoa liq-uor, cocoa butter, health sugar, milk powder, whey powder are mixed, stir at 35-40 DEG C in a mixing bowl, add vanillic aldehyde, phosphatide to continue to stir and make to mix, obtain just batch mixing;
(2) fine grinding: by first batch mixing 35-40 DEG C of fine grinding 16-22h in fine grinding cylinder;
(3) add core additive: the first batch mixing after fine grinding filters, filtrate insulation leaves standstill after 10-20min, adds core additive, stirs and makes to mix;
(4) temperature adjustment: by step (3) product temperature adjustment to 35-40 DEG C insulation 10-30min, then be cooled to 28 DEG C insulation 10-30min, then be warming up to 30-31 DEG C insulation 10-30min, obtain chocolate mass;
(5) make finished product: chocolate mass, through watering film, concussion, cooling, the demoulding, obtains hypotensive chocolate.
5. the preparation method of a kind of hypotensive chocolate according to claim 6, is characterized in that: in step (1), mixing time is 4-6min.
6. the preparation method of a kind of hypotensive chocolate according to claim 6, is characterized in that: in step (3), filtrate fineness is 20-30 μ m, and holding temperature is 30-32 DEG C.
7. the preparation method of a kind of hypotensive chocolate according to claim 6, is characterized in that: in step (5), watering film temperature is 30-31 DEG C, and chilling temperature is 0-5 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410152100.6A CN103892014A (en) | 2014-04-15 | 2014-04-15 | Blood-pressure-lowering chocolate and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410152100.6A CN103892014A (en) | 2014-04-15 | 2014-04-15 | Blood-pressure-lowering chocolate and preparation method thereof |
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| CN103892014A true CN103892014A (en) | 2014-07-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410152100.6A Pending CN103892014A (en) | 2014-04-15 | 2014-04-15 | Blood-pressure-lowering chocolate and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920751A (en) * | 2015-07-14 | 2015-09-23 | 界首市兆龙食品有限公司 | Chocolate capable of preventing hair loss |
| CN105594948A (en) * | 2015-12-17 | 2016-05-25 | 安徽金诺食品有限公司 | Rheumatism-alleviating chocolate |
| CN105941782A (en) * | 2016-04-29 | 2016-09-21 | 谢新锐 | Flavored chocolate food and preparation method thereof |
-
2014
- 2014-04-15 CN CN201410152100.6A patent/CN103892014A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920751A (en) * | 2015-07-14 | 2015-09-23 | 界首市兆龙食品有限公司 | Chocolate capable of preventing hair loss |
| CN105594948A (en) * | 2015-12-17 | 2016-05-25 | 安徽金诺食品有限公司 | Rheumatism-alleviating chocolate |
| CN105941782A (en) * | 2016-04-29 | 2016-09-21 | 谢新锐 | Flavored chocolate food and preparation method thereof |
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Application publication date: 20140702 |
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