CN105265701A - Chocolate capable of promoting metabolism and preparation method of chocolate - Google Patents
Chocolate capable of promoting metabolism and preparation method of chocolate Download PDFInfo
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- CN105265701A CN105265701A CN201410316702.0A CN201410316702A CN105265701A CN 105265701 A CN105265701 A CN 105265701A CN 201410316702 A CN201410316702 A CN 201410316702A CN 105265701 A CN105265701 A CN 105265701A
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Abstract
The invention provides chocolate capable of promoting metabolism. The chocolate is prepared from the following components: 15 parts of cocoa liquid, 16 parts of healthy sugar, 12 parts of an emulsifying agent, 9 parts of cocoa butter, 9 parts of refined edible vegetable oil, 0.8 part of fruit kernels, 0.8 part of phosphatide and 2 parts of a core additive, wherein the core additive comprises villous amomum fruits, nutgrass galingale rhizomes, cortex moutan and prepared pinellia tubers in the mass ratio of the villous amomum fruits, to the nutgrass galingale rhizomes, the cortex moutan and the prepared pinellia tubers being 2: 2: 1: 2. The chocolate capable of promoting metabolism, provided by the invention, is simple in preparation method, low in cost, high in yield, good in quality, rich in nutrition and scientific and reasonable in formula. The core additive is added to the chocolate, and all the components are reasonably compounded to have synergistic effects, wherein the villous amomum fruits, the nutgrass galingale rhizomes, the cortex moutan and the prepared pinellia tubers enable the prepared chocolate to have the efficacy of promoting the metabolism. The preparation method of the chocolate capable of promoting metabolism, provided by the invention, is simple in technology, and the active components of the core additive in the prepared chocolate can be totally reserved, so that the prepared chocolate is rich in nutrition.
Description
Technical field
The invention belongs to field of food, particularly one enhances metabolism chocolate and preparation method thereof.
Background technology
Chocolate flavouring is unique, all-ages, deeply likes by masses, and its chemical composition can make people reduce pressure simultaneously.Along with the raising of people's living standard, requiring more and more higher to the mouthfeel of food, nutritive value, especially for leisure food such as chocolates, no matter be in designs and varieties, or on mouthfeel class, the requirement of consumer is more and more higher.
But chocolate product in the market, all makes can be used as primary raw material usually, prepare burden single, taste is single, function singleness, does not also have a kind of chocolate to enhance metabolism.
Summary of the invention
The first object of the present invention is to provide one and enhances metabolism chocolate.The second object of the present invention is to provide the preparation method of above-mentioned chocolate.
One provided by the invention enhances metabolism chocolate, is made up: cocoa liq-uor 15 parts, health sugar 16 parts, emulsifying agent 12 parts, cocoa butter 9 parts, refining of edible vegetable oil 9 parts, 0.8 part, kernel, phosphatidase 0 .8 part, core additive 2 parts of the component of following weight portion; Described core additive is the fructus amomi of mass ratio 2:2:1:2, rhizoma cyperi, the root bark of tree peony and the tuber of pinellia processed.
Wherein, described health sugar is one or more in xylitol, arabinose, erythrose alcohol and maltitol.
Enhance metabolism a chocolate preparation method, comprises the following steps:
(1) batch mixing: cocoa liq-uor, health sugar, emulsifying agent, cocoa butter, refining of edible vegetable oil and kernel are mixed, stirs at 50 DEG C in a mixing bowl, adds phosphatide continuation stirring and makes to mix, obtain just batch mixing;
(2) refine: by first batch mixing 20 DEG C of fine grinding 30h in fine grinding cylinder;
(3) add core additive: the first batch mixing after fine grinding filters, after filtrate insulation leaves standstill 30min, add core additive, stir and make to mix;
(4) temperature adjustment: by step (3) product temperature adjustment to 50 DEG C insulation 40min, then be cooled to 30 DEG C of insulation 40min, then be warming up to 25 DEG C of insulation 40min, obtain chocolate mass;
(5) obtained finished product: chocolate mass is through watering film, concussion, cooling, the demoulding, and must enhance metabolism chocolate.
Beneficial effect: provided by the inventionly enhance metabolism that chocolate preparation method is simple, with low cost, productive rate is high, quality is good, nutritious, scientific formulation is reasonable.Core additive adds in chocolate by the present invention, and each component is reasonably combined, Synergistic, and fructus amomi wherein, rhizoma cyperi, the root bark of tree peony and the tuber of pinellia processed make the chocolate obtained have the effect enhanced metabolism.The chocolate preparation method that enhances metabolism provided by the invention, technique is simple, and in obtained product, core additive active component all can be retained, nutritious.
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, concrete material proportion, process conditions and result thereof described by embodiment only for illustration of the present invention, and should can not limit the present invention described in detail in claims yet.
Embodiment 1
One enhances metabolism chocolate, is made up: cocoa liq-uor 15 parts, health sugar 16 parts, emulsifying agent 12 parts, cocoa butter 9 parts, refining of edible vegetable oil 9 parts, 0.8 part, kernel, phosphatidase 0 .8 part, core additive 2 parts of the component of following weight portion; Described core additive is the fructus amomi of mass ratio 2:2:1:2, rhizoma cyperi, the root bark of tree peony and the tuber of pinellia processed.
Wherein, described health sugar is one or more in xylitol, arabinose, erythrose alcohol and maltitol.
Enhance metabolism a chocolate preparation method, comprises the following steps:
(1) batch mixing: cocoa liq-uor, health sugar, emulsifying agent, cocoa butter, refining of edible vegetable oil and kernel mix, stirs at 50 DEG C in a mixing bowl, adds phosphatide continuation stirring and makes to mix, obtain just batch mixing;
(2) refine: by first batch mixing 20 DEG C of fine grinding 30h in fine grinding cylinder;
(3) add core additive: the first batch mixing after fine grinding filters, after filtrate insulation leaves standstill 30min, add core additive, stir and make to mix;
(4) temperature adjustment: by step (3) product temperature adjustment to 50 DEG C insulation 40min, then be cooled to 30 DEG C of insulation 40min, then be warming up to 25 DEG C of insulation 40min, obtain chocolate mass;
(5) obtained finished product: chocolate mass is through watering film, concussion, cooling, the demoulding, and must enhance metabolism chocolate.
Claims (3)
1. enhance metabolism a chocolate, it is characterized in that: be made up of the component of following weight portion: cocoa liq-uor 15 parts, health sugar 16 parts, emulsifying agent 12 parts, cocoa butter 9 parts, refining of edible vegetable oil 9 parts, 0.8 part, kernel, phosphatidase 0 .8 part, core additive 2 parts; Described core additive is the fructus amomi of mass ratio 2:2:1:2, rhizoma cyperi, the root bark of tree peony and the tuber of pinellia processed.
2. one according to claim 1 enhances metabolism chocolate, it is characterized in that: described health sugar is one or more in xylitol, arabinose, erythrose alcohol and maltitol.
3. enhance metabolism a chocolate preparation method, it is characterized in that: comprise the following steps:
(1) batch mixing: cocoa liq-uor, health sugar, emulsifying agent, cocoa butter, refining of edible vegetable oil and kernel are mixed, stirs at 50 DEG C in a mixing bowl, adds phosphatide continuation stirring and makes to mix, obtain just batch mixing;
(2) refine: by first batch mixing 20 DEG C of fine grinding 30h in fine grinding cylinder;
(3) add core additive: the first batch mixing after fine grinding filters, after filtrate insulation leaves standstill 30min, add core additive, stir and make to mix;
(4) temperature adjustment: by step (3) product temperature adjustment to 50 DEG C insulation 40min, then be cooled to 30 DEG C of insulation 40min, then be warming up to 25 DEG C of insulation 40min, obtain chocolate mass;
(5) obtained finished product: chocolate mass is through watering film, concussion, cooling, the demoulding, and must enhance metabolism chocolate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410316702.0A CN105265701A (en) | 2014-07-06 | 2014-07-06 | Chocolate capable of promoting metabolism and preparation method of chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410316702.0A CN105265701A (en) | 2014-07-06 | 2014-07-06 | Chocolate capable of promoting metabolism and preparation method of chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105265701A true CN105265701A (en) | 2016-01-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410316702.0A Pending CN105265701A (en) | 2014-07-06 | 2014-07-06 | Chocolate capable of promoting metabolism and preparation method of chocolate |
Country Status (1)
| Country | Link |
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| CN (1) | CN105265701A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854387A (en) * | 2021-08-13 | 2021-12-31 | 安徽省甘滋罗生物科技股份有限公司 | Chocolate with health care function and production process thereof |
-
2014
- 2014-07-06 CN CN201410316702.0A patent/CN105265701A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854387A (en) * | 2021-08-13 | 2021-12-31 | 安徽省甘滋罗生物科技股份有限公司 | Chocolate with health care function and production process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160127 |
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| WD01 | Invention patent application deemed withdrawn after publication |