CN106509292A - Spleen-invigorating black chocolate and preparation method thereof - Google Patents
Spleen-invigorating black chocolate and preparation method thereof Download PDFInfo
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- CN106509292A CN106509292A CN201610884251.XA CN201610884251A CN106509292A CN 106509292 A CN106509292 A CN 106509292A CN 201610884251 A CN201610884251 A CN 201610884251A CN 106509292 A CN106509292 A CN 106509292A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000019219 chocolate Nutrition 0.000 title abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 25
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 16
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 15
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 210000000952 spleen Anatomy 0.000 claims abstract description 11
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 8
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 claims abstract description 8
- 239000000787 lecithin Substances 0.000 claims abstract description 8
- 229940067606 lecithin Drugs 0.000 claims abstract description 8
- 235000010445 lecithin Nutrition 0.000 claims abstract description 8
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol 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)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 7
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000008101 lactose Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 21
- 210000000582 semen Anatomy 0.000 claims description 14
- 239000004367 Lipase Substances 0.000 claims description 9
- 235000019221 dark chocolate Nutrition 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 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 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000014593 oils and fats Nutrition 0.000 claims description 6
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- 101100165177 Caenorhabditis elegans bath-15 gene Proteins 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000004579 marble Substances 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000013517 stratification Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 239000013078 crystal Substances 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 238000005809 transesterification reaction Methods 0.000 abstract description 2
- 235000021388 linseed oil Nutrition 0.000 abstract 2
- 239000000944 linseed oil Substances 0.000 abstract 2
- 235000007756 Akebia quinata Nutrition 0.000 abstract 1
- 240000008027 Akebia quinata Species 0.000 abstract 1
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 244000268590 Euryale ferox Species 0.000 abstract 1
- 235000006487 Euryale ferox Nutrition 0.000 abstract 1
- 240000006509 Gynostemma pentaphyllum Species 0.000 abstract 1
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 229940076810 beta sitosterol Drugs 0.000 abstract 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 abstract 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 229950005143 sitosterol Drugs 0.000 abstract 1
- 235000015113 tomato pastes and purées Nutrition 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 7
- 239000002253 acid Substances 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 241000227653 Lycopersicon Species 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 206010039792 Seborrhoea Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil 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
- A23G1/32—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
-
- 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
- A23G1/423—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 containing microorganisms, enzymes
-
- 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
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses spleen-invigorating black chocolate. The spleen-invigorating black chocolate is made from the following raw materials in parts by weight: 380-390 parts of cocoa butter, 30-32 parts of linseed oil, an appropriate amount of immobilized lipidase, an appropriate amount of edible alcohol, 3-4 parts of chitosan, 20-21 parts of shelled corn, 0.2-0.3 part of lactic acid bacteria, 4-5 parts of tomato paste, 2-3 parts of lotus seeds, 3-4 parts of gordon euryale seeds, 2-3 parts of dried orange peel, 4-5 parts of fiveleaf gynostemma herb, 170-180 parts of cocoa powder, 380-390 parts of white granulated sugar, 50-55 parts of lactose, 5-6 parts of lecithin, 0.5-0.6 part of a beta-sitosterol preparation and 0.5-0.6 part of a gamma-oryzanol preparation. The chocolate disclosed by the invention is smooth in surfaces, fine and smooth in mouth feel and moderate in sweetness; after the cocoa butter and the linseed oil generate a transesterification reaction, the content of beta crystal forms is increased, and the stability of the chocolate is good; and besides, the spleen-invigorating black chocolate has favorable storage properties, and in addition, the spleen-invigorating black chocolate disclosed by the invention has the efficacy of spleen invigorating efficacy.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of spleen invigorating dark chocolate and preparation method thereof.
Background technology
Chocolate is that one kind is deep by popular phitosite, and cocoa butter is the primary raw material of Chocolate Production.
As the main fatty acid in cocoa butter is satisfied fatty acid, thus traditional chocolate product is present that heat is high, health compared with
The problems such as difference.At present, with growth in the living standard, people also increasingly increase to the demand of healthy chocolate, therefore, can
By being modified to cocoa butter, change its fatty acid and sweet three ester composition, prepare the chocolate with certain health care functions.It is many
Unsaturated fatty acid, such as linolenic acid have important physiological action, but human body itself can not synthesize, it is necessary to obtain from food.
Linolenic acid is primarily present in Semen Lini oil, and in daily life, as this oils and fatss are easily aoxidized, and taste is poor, people
It is seldom edible, cause corresponding unsaturated fatty acid intake meet the nutritional need of human body.《Based on enzymic transesterification
Feature chocolate preparation and its performance study》In one text, author is with cocoa butter, Semen Lini oil etc. as raw material, using enzymatic
Ester-exchange technology is introduced into polyunsaturated fatty acid in cocoa butter prepares that surface is smooth, delicate mouthfeel chocolate, but its
In also there is Exchange Ester Process, generating portion free fatty causes acid number to increase and studies of chocolate blooming flower.
The content of the invention
The object of the invention is exactly for the defect for making up prior art, there is provided a kind of spleen invigorating dark chocolate and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of spleen invigorating dark chocolate, is prepared by the raw materials in：
Cocoa butter 380-390, Semen Lini oil 30-32, appropriate immobilized-lipase, appropriate edible ethanol, shitosan 3-4, Semen Maydiss
Grain 20-21, lactic acid bacteria 0.2-0.3, tomato sauce 4-5, Semen Nelumbinis 2-3, Semen Euryaless 3-4, Pericarpium Citri Reticulatae 2-3, Herb Gynostemmae Pentaphylli 4-5, cocoa powder 170-
180th, white sugar 380-390, Lactose 50-55, lecithin 5-6, cupreol preparation 0.5-0.6, gamma oryzanol preparation 0.5-
0.6。
The preparation method of described spleen invigorating dark chocolate, comprises the following steps：
（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate Semen Nelumbinis, Semen Euryaless, Pericarpium Citri Reticulatae, Herb Gynostemmae Pentaphylli
It is spray-dried to make powder, obtain Chinese medicine powder；
（2）Cocoa butter, Semen Lini oil are mixed, immobilized-lipase is subsequently adding, is 60 DEG C, stir speed (S.S.) 200r/ in temperature
React 155 minutes under conditions of min, then Jing is filtered and filtered immobilized-lipase；
（3）By step（2）Resulting material is mixed with edible ethanol, adds shitosan, after stirring one hour under conditions of 40 DEG C
Filter, stratification, lower floor's oils and fatss are transferred to into Rotary Evaporators and remove residual edible ethanol；
（4）By niblet plus 4-5 times of water beating, lactic acid bacteria is accessed, in 35-37 DEG C of bottom fermentation 3-4 hour, filter cleaner, institute
Filtrate is spray-dried makes powder；
（5）By step（3）Resulting material, cocoa powder, white sugar, Lactose mixing, send into three-roll grinder, in 40-50 DEG C of condition
Lower grinding, makes raw meal particle size reach 20 microns, and then refine 6 hours at 60 DEG C, are subsequently adding lecithin, cupreol system
Agent, gamma oryzanol preparation continue refine 15 minutes, add step（1）、（4）Resulting material and leftover materials stir；
（6）By step（5）Resulting material is cooled to 40 DEG C, pours on homoiothermic marble slab, turns over shovel material with scraper plate so as to drop
Temperature arrives 31-32 DEG C, then by material at 35-36 DEG C heating in water bath 15 minutes, then Jing mouldings, the mould that shakes are after 8-10 DEG C of temperature
Lower hardening, obtains final product.
It is an advantage of the invention that：The chocolate surface of the present invention is smooth, and delicate mouthfeel, sweet taste are moderate, cocoa butter and Caulis et Folium Lini
After seed oily hair life ester exchange reaction, the content of beta crystal is improve so that the good stability of chocolate, and with good storage
Performance, after cocoa butter is reacted with Semen Lini oil, meeting generating portion free fatty causes acid number to increase, in the shitosan of addition
Amino can occur electrostatic bridge linking effect so as to adsorbing free fat acid with the carboxyl of free fatty, be removed, cupreol
Preparation, gamma oryzanol preparation can form gel in oils and fatss, and the lecithin of addition can increase cupreol preparation in vegetable oil
In dissolubility, improve gelatinisation ability, gel can reduce oils and fatss mobility, it is to avoid studies of chocolate blooming is spent, additionally, the present invention contains
There are various medicinal herb componentses, there is spleen invigorating.
Specific embodiment
A kind of spleen invigorating dark chocolate, by following weight portion（Kilogram）Raw material make：
Cocoa butter 380, Semen Lini oil 30, appropriate immobilized-lipase, appropriate edible ethanol, shitosan 3, niblet 20, lactic acid
Bacterium 0.2, tomato sauce 4, Semen Nelumbinis 2, Semen Euryaless 3, Pericarpium Citri Reticulatae 2, Herb Gynostemmae Pentaphylli 4, cocoa powder 170, white sugar 380, Lactose 50, lecithin 5, β-
Cytellin 0.5, gamma oryzanol preparation 0.5.
The preparation method of described spleen invigorating dark chocolate, comprises the following steps：
（1）5 times of water is added to be cooked by slow fire 40 minutes Semen Nelumbinis, Semen Euryaless, Pericarpium Citri Reticulatae, Herb Gynostemmae Pentaphylli, filter cleaner, gained filtrate Jing sprayings
Powder is made in drying, obtains Chinese medicine powder；
（2）Cocoa butter, Semen Lini oil are mixed, immobilized-lipase is subsequently adding, is 60 DEG C, stir speed (S.S.) 200r/ in temperature
React 155 minutes under conditions of min, then Jing is filtered and filtered immobilized-lipase；
（3）By step（2）Resulting material is mixed with edible ethanol, adds shitosan, after stirring one hour under conditions of 40 DEG C
Filter, stratification, lower floor's oils and fatss are transferred to into Rotary Evaporators and remove residual edible ethanol；
（4）By the water beating of niblet plus 4 times, lactic acid bacteria is accessed, in 35 DEG C of bottom fermentations 3 hours, filter cleaner, gained filtrate Jing
Spray drying makes powder；
（5）By step（3）Resulting material, cocoa powder, white sugar, Lactose mixing, send into three-roll grinder, grind under the conditions of 40 DEG C
Mill, make raw meal particle size reach 20 microns, then refine 6 hours at 60 DEG C, be subsequently adding lecithin, cupreol preparation, γ-
Oryzanol preparation continues refine 15 minutes, adds step（1）、（4）Resulting material and leftover materials stir；
（6）By step（5）Resulting material is cooled to 40 DEG C, pours on homoiothermic marble slab, turns over shovel material with scraper plate so as to drop
Temperature to 31 DEG C, then by material at 35 DEG C heating in water bath 15 minutes, then Jing mouldings, the mould that shakes harden at a temperature of 8 DEG C, i.e.,
.
Claims (2)
1. a kind of spleen invigorating dark chocolate, is prepared by the raw materials in：
Cocoa butter 380-390, Semen Lini oil 30-32, appropriate immobilized-lipase, appropriate edible ethanol, shitosan 3-4, Semen Maydiss
Grain 20-21, lactic acid bacteria 0.2-0.3, tomato sauce 4-5, Semen Nelumbinis 2-3, Semen Euryaless 3-4, Pericarpium Citri Reticulatae 2-3, Herb Gynostemmae Pentaphylli 4-5, cocoa powder 170-
180th, white sugar 380-390, Lactose 50-55, lecithin 5-6, cupreol preparation 0.5-0.6, gamma oryzanol preparation 0.5-
0.6。
2. the preparation method of spleen invigorating dark chocolate according to claim 1, it is characterised in that comprise the following steps：
（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate Semen Nelumbinis, Semen Euryaless, Pericarpium Citri Reticulatae, Herb Gynostemmae Pentaphylli
It is spray-dried to make powder, obtain Chinese medicine powder；
（2）Cocoa butter, Semen Lini oil are mixed, immobilized-lipase is subsequently adding, is 60 DEG C, stir speed (S.S.) 200r/ in temperature
React 155 minutes under conditions of min, then Jing is filtered and filtered immobilized-lipase；
（3）By step（2）Resulting material is mixed with edible ethanol, adds shitosan, after stirring one hour under conditions of 40 DEG C
Filter, stratification, lower floor's oils and fatss are transferred to into Rotary Evaporators and remove residual edible ethanol；
（4）By niblet plus 4-5 times of water beating, lactic acid bacteria is accessed, in 35-37 DEG C of bottom fermentation 3-4 hour, filter cleaner, institute
Filtrate is spray-dried makes powder；
（5）By step（3）Resulting material, cocoa powder, white sugar, Lactose mixing, send into three-roll grinder, in 40-50 DEG C of condition
Lower grinding, makes raw meal particle size reach 20 microns, and then refine 6 hours at 60 DEG C, are subsequently adding lecithin, cupreol system
Agent, gamma oryzanol preparation continue refine 15 minutes, add step（1）、（4）Resulting material and leftover materials stir；
（6）By step（5）Resulting material is cooled to 40 DEG C, pours on homoiothermic marble slab, turns over shovel material with scraper plate so as to drop
Temperature arrives 31-32 DEG C, then by material at 35-36 DEG C heating in water bath 15 minutes, then Jing mouldings, the mould that shakes are after 8-10 DEG C of temperature
Lower hardening, obtains final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610884251.XA CN106509292A (en) | 2016-10-11 | 2016-10-11 | Spleen-invigorating black chocolate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610884251.XA CN106509292A (en) | 2016-10-11 | 2016-10-11 | Spleen-invigorating black chocolate and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106509292A true CN106509292A (en) | 2017-03-22 |
Family
ID=58333118
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610884251.XA Pending CN106509292A (en) | 2016-10-11 | 2016-10-11 | Spleen-invigorating black chocolate and preparation method thereof |
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| Country | Link |
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| CN (1) | CN106509292A (en) |
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| CN110612028A (en) * | 2017-05-11 | 2019-12-24 | 焙乐道公司 | Edible chocolate product |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110612028A (en) * | 2017-05-11 | 2019-12-24 | 焙乐道公司 | Edible chocolate product |
| JP2020519280A (en) * | 2017-05-11 | 2020-07-02 | ピュラトス・エヌブイＰｕｒａｔｏｓ Ｎｖ | Edible chocolate products |
| US11406116B2 (en) | 2017-05-11 | 2022-08-09 | Puratos Nv | Edible chocolate product |
| JP7278964B2 (en) | 2017-05-11 | 2023-05-22 | ピュラトス・エヌブイ | edible chocolate products |
| CN109007193A (en) * | 2018-07-31 | 2018-12-18 | 可可琳纳食品海门有限公司 | A kind of formula and preparation method thereof baking chocolate cream |
| CN109007193B (en) * | 2018-07-31 | 2022-11-11 | 可可琳纳食品海门有限公司 | Baked chocolate sauce and preparation method thereof |
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