CN110313534A - 一种可可脂巧克力辅料配方及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本申请提供了一种可可脂巧克力辅料配方,涉及食品加工技术领域,其中,所述配方包含如下成分:决明子、火麻仁、桑椹、枸杞子、桑叶、荷叶、榧子、诺丽酵素、燕麦β‑葡聚糖、低聚果糖和益生菌。该配方及方法通过8种食药物质与2种可溶性膳食纤维、3种益生菌等的搭配,发挥滋养润燥通便、清肝明目等功效,并有助于调节肠道菌群,调理与改善消化、糖代谢、脂代谢、免疫等功能,改善大便秘结不畅状态,清除宿便,有助于养生延衰、轻身、降糖、降脂和辅助防治动脉硬化,并有望减轻可可脂巧克力对机体的不良影响,有望成为巧克力类食品升级换代为有益于养生的巧克力的有益探索。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种可可脂巧克力辅料配方及其制备方法。
背景技术
巧克力(chocolate也译朱古力),原产中南美洲,其鼻祖是“xocolatl”,意为“苦水”。其主要原料可可豆产于赤道南北纬18度以内的狭长地带。作饮料时,常称为“热巧克力”或可可亚。
可可脂是在制作巧克力和可可粉过程中自可可豆抽取的天然食用油。它只有淡淡的巧克力味道和香气,是制作真正巧克力的材料之一。一般称为白巧克力的糖果便单是由它制成。可可脂熔点约为摄氏34-38度(华氏93-100度),因此巧克力在室温时是固体而又很快在口中融化。
可可脂含有丰富的多酚,具有抗氧化功能,可以保护人体对抗一系列疾病,减轻老化影响。因此,可可脂的含量也被称为巧克力的含金量。天然可可脂含量高的纯巧克力,香味纯正、浓郁,入口软滑。
由于它润滑的质感和香甜的气味,它是不少化妆品和护肤用品如肥皂和沐浴露会用到的原料。它亦有用作肛用药的润滑剂。
瑞典研究人员对3万7千多名男性随访10年后发现,多吃巧克力的人群脑卒中风险明显降低,“平均每周食用62.9g巧克力,卒中风险降低17%”。
德国、瑞典等国家均有“巧克力防中风”的研究。研究者发现,食用适量巧克力,确实可以降低脑卒中风险。因为黑巧克力中含有抗氧化功效的黄酮类化合物,它能防止血管***,增加心肌活力、放松肌肉,对防治心血管疾病有好处。专家建议应多吃含可可脂较高的黑巧克力。
可可脂虽好,但本申请发明人在实现本申请实施例中的技术方案的过程中,发现现有的可可脂巧克力至少存在如下技术问题:目前可可脂巧克力对机体会产生多种不良影响,多吃也有弊,过量也会大便秘结不畅,从而带来较多的疾病问题。
发明内容
为了克服现有的可可脂巧克力对机体会产生不良影响的不足,本申请实施例提供了一种可可脂巧克力辅料配方及其制备方法,该配方及方法通过8种食药物质与2种可溶性膳食纤维、3种益生菌等的搭配,发挥滋养润燥通便、清肝明目等功效,并有助于调节肠道菌群,调理与改善消化、糖代谢、脂代谢、免疫等功能,改善大便秘结不畅状态,清除宿便,有助于养生延衰、轻身、降糖、降脂和辅助防治动脉硬化,并有望减轻可可脂巧克力对机体的不良影响,有望成为巧克力类食品升级换代为有益于养生的巧克力的有益探索。
本申请实施例解决其技术问题所采用的技术方案是:
一种可可脂巧克力辅料配方,所述配方包含如下成分:决明子、火麻仁、桑椹、枸杞子、桑叶、荷叶、榧子、诺丽酵素、燕麦β-葡聚糖、低聚果糖和益生菌。
优选的,所述的益生菌包括植物乳杆菌、鼠李糖乳杆菌和长双歧杆菌。
优选的,按照重量份数计,所述配方中:决明子8-16份;火麻仁4-12份;桑椹2-10份;枸杞子1-8份;桑叶1-8份;荷叶1-6份;榧子1-2份;诺丽酵素1-2份。
更优选的,按照重量份数计,所述配方中:决明子10-14份;火麻仁6-10份;桑椹4-8份;枸杞子2-6份;桑叶2-6份;荷叶1-4份;榧子1份;诺丽酵素1份。
更优选的,按照重量份数计,所述配方中:决明子12份;火麻仁8份;桑椹6份;枸杞子4份;桑叶4份;荷叶2份;榧子1份;诺丽酵素1份。
一种可可脂巧克力辅料制备方法,所述方法包括以下步骤:
(1)制备决明子干膏粉:将原料中杂质去除,洗净;将洗净的决明子加5-6倍量的水,在室温下浸泡至决明子体积膨胀1倍;湿法研磨粉碎、过筛去皮;将去皮后的决明子浆液浓缩至稠浸膏;将稠浸膏进行干燥处理,粉碎,制备得到决明子干膏粉;
(2)制备桑椹干膏粉:将原料中杂质去除,洗净,粉碎粒径为40-50目,熬煮10-15小时;将熬煮后的桑椹进行过滤,得到桑椹汁;将桑椹汁保持100℃恒温下熬煮直至成为膏状,停止加热;将膏状进行干燥处理,粉碎,制备得到桑椹干膏粉;
(3)制备枸杞子干膏粉:将原料中杂质去除,洗净;将洗净的枸杞子加入5-6倍量的水,浸泡1.5-2小时;将浸泡后的枸杞子煎煮直至成为膏状,停止加热;将膏状进行干燥处理,粉碎,制备得到枸杞子干膏粉;
(4)制备桑叶粉:将原料加入清水中浸泡1-1.5h,在转速70000-80000rpm下破壁处理40-50min,得桑叶溶液;在桑叶溶液中加入纤维酶;调节pH值为9,室温下酶解反应1-3h,得酶解后桑叶溶液;取体积比为1:2.5-3.5的酶解后桑叶溶液和正丁醇,在温度130-140℃反应80-90min,超声处理30min;随后真空浓缩至浓缩物的固含量为60%;采用压力喷雾干燥塔将中浓缩液泵入干燥塔内干燥,控制喷雾压力为25MPa,进风温度为120℃,出风温度为80℃;待其冷却、粉碎、球磨后即可制得桑叶粉;
(5)制备荷叶粉:将原料中杂质去除,洗净;采用6-8%的盐水将荷叶浸泡30-40min,之后在100-150℃的蒸笼下蒸煮20-30min,然后将其使用微波加热膨化,常温冷却,粉碎后即可制得荷叶粉;
(6)将决明子、火麻仁、桑椹、枸杞子、桑叶、荷叶、榧子、诺丽酵素、燕麦β-葡聚糖、低聚果糖、植物乳杆菌、鼠李糖乳杆菌和长双歧杆菌按比例混合均匀,即可制备得到可可脂巧克力辅料。
其中,各个物料的原理及作用如下:
1.决明子
决明子味苦、甘、咸,性微寒。归肝、肾、大肠经。有清肝明目、润肠通便之功效。用于目赤涩痛,羞明泪多,青盲,雀目,头痛头晕,视物昏暗,肠燥便秘,浮肿,小便不利等。现代研究表明,能够促进肠蠕动和泻下,降血压,降血脂,升高高密度脂蛋白,抑制动脉粥样硬化斑块的形成,保护肝脏,抗血小板聚集,抗病原微生物等。
2.火麻仁
火麻仁味甘,性平。归脾、胃、大肠经。有润燥滑肠、利水通淋、活血祛风之功效。用于肠燥便秘,水肿,脚气,热淋,皮肤风痹,***,疮癣,丹毒等。火麻仁主要含脂肪油(约30%),油中主要有饱和脂肪酸、油酸、亚油酸及亚麻酸等。现代研究表明,具有通便、降压、降血脂等作用。
3.桑椹
桑椹味甘、酸,性微寒。归肝、肾、心经。有滋阴补血、生津润肠之功效。用于肝肾阴血亏虚之眩晕耳鸣,须发早白,失眠多梦,津伤口渴,消渴,肠燥便秘等。现代研究有调节免疫的作用,可增加T细胞数量、增强T细胞功能、激发淋巴细胞转化,促进造血功能,增强胃肠消化功能,使肠液分泌增多,肠蠕动增强。
4.枸杞子
枸杞子味甘,性平。归肝、肾、肺经。有补肾益精、养肝明目、润肺生津之功效。用于肝肾亏虚,腰膝酸软,阳痿遗精,头晕目眩,视物不清,虚劳咳嗽,消渴。现代研究有增强与调节免疫功能,抗氧化、延缓衰老,抗肿瘤,降血脂、降血糖、保肝,促进造血功能,抗疲劳、耐缺氧等作用。
5.桑叶
桑叶味苦、甘,性寒。归肺、肝经。有疏散风热、清肺润燥、平抑肝阳、清肝明目之功效。用于外感风热或风温初起,发热头痛,汗出恶风,咳嗽胸痛;肺燥咳嗽,咽干口渴;风热及肝经实热,目赤肿痛。现代研究表明,含黄酮、生物碱、氨基酸、多糖、甾类等多种化学成分;具有降血糖、抗炎、抗病原微生物、降血脂、抗氧化与延缓衰老等作用,也具有改善消化功能等生物活性。
6.荷叶
荷叶味苦,性平。归肝、脾、胃经。有清暑化湿降浊、升清阳、凉血止血之功效。主治暑热烦渴,暑湿泄泻,脾虚泄泻,血热吐衄,便血崩漏。《本草纲目》云:“生发元气,裨助脾胃,涩精浊,散瘀血,淆水肿、痈肿,发痘疮。治吐血、咯血。衄血、下血,溺血、血淋、崩中、产后恶血、损伤败血。”现代研究表明,荷叶能明显降低血清胆固醇含量,具有良好的降脂作用,也有助于减肥;具有很强的清除氧自由基能力,延缓衰老、延长寿命的作用;还有抑菌、抗病毒、抗炎、抗过敏等作用。
7.榧子
又名香榧子、榧实,为红豆杉科常绿乔木植物榧树的成熟果实,冬季采收。本品性味甘、榧子平,入肺、大肠经,有杀虫泻下之功,本品性味甘平无毒,既能杀虫,又不损伤胃气,并有缓泻之功,可促进体排出,用于多种肠道寄生虫病,为驱虫要药。
8.诺丽酵素
诺丽酵素中含有β-谷甾醇,β-谷甾醇是某些药用植物中的一种活性成分,能降低血液胆甾醇含量、抑制肿瘤、防治***肥大、抑制乳腺增生和调节免疫方面都有重要作用。另外还具有广泛的生物活性,包括抗癌、对肝损伤的保护、抗菌消炎和抗病毒等作用。
该组分配方,以润肠通便、清肝明目的决明子为君;火麻仁润燥滑肠,助君增强通便之效,为臣;桑椹、枸杞子滋补肝肾、养阴益精以防通利伤正,桑叶、荷叶、榧子、诺丽酵素清热化湿、清肝明目、升清降浊,共为佐使。诸品共凑滋养润燥通便、清肝明目之效,有助于防止阴血不足、津液匮乏所致肠燥便秘等证候,对减轻肝火内热等证候也有助益。参考现代研究结果,8种食药物质还有助于改善人体消化、代谢、免疫、造血等***机能,调节糖、脂代谢,调节血压,抗动脉硬化,改善免疫,抗氧化、延缓衰老、抗炎、抗病原微生物、抗肿瘤,及保肝等作用。
9.燕麦β-葡聚糖
燕麦β-葡聚糖是燕麦的主要功能性营养成分,为可溶性膳食纤维。燕麦β-葡聚糖以燕麦麸为原料,经水解、提取、沉淀、干燥、灭菌等工艺制成。燕麦β-葡聚糖在小肠中不能水解,而在大肠中降解并作为细菌发酵的底物,发酵产生短链脂肪酸,特别是丁酸,有益于肠道功能。研究表明,燕麦β-葡聚糖能使小鼠肠道和粪便中双歧杆菌和乳酸杆菌增殖,而使大肠杆菌的数量减少,具有改善肠道功能,促进肠道有益菌的增殖的作用。燕麦β-葡聚糖还具有降血糖,降脂、减肥,增强免疫力,防癌,延缓衰老,有助于美容等作用。国家卫计委2014年20号文批准燕麦β-葡聚糖为新食品原料,质量要求:β-葡聚糖(g/100g)≥70%。
10.低聚果糖
低聚果糖是一种天然活性物质,优良的可溶性膳食纤维,也是低热能的功能性甜味剂,甜度为蔗糖的0.3~0.6倍,既保持了蔗糖的纯正甜味性质,又比蔗糖甜味清爽。还可为双歧杆菌等有益菌所利用,调节肠道菌群,增殖双歧杆菌,抑制外源致病菌和肠内固有腐败细菌生长繁殖,减少肠内腐败物质的产生和积累,促进肠道蠕动而润肠通便,防止便秘和腹泻,预防结肠癌,预防肥胖、控制体重。还能有效降低血清胆固醇、甘油三酯、游离脂肪酸,有助于防治相关的动脉硬化性心脑血管疾病等。低聚果糖在大肠内被细菌发酵生成L-乳酸,可以溶解钙、镁、铁等矿物质,促进人体对这些矿物质的吸收。国家卫计委2013年8月发函明确肯定“低聚果糖是常用的食品配料,也是列入《食品营养强化剂使用标准》(GB14880-2012)的食品营养强化剂。”本品补充适量低聚果糖,对于预防一些所谓“现代文明病”如便秘、肥胖症、糖尿病、高脂血症、肠癌、肠道息肉等,有重要价值。有文献记载,低聚果糖有效剂量3g/d,最大限量为0.3~0.4g/kg体重。
11.益生菌
益生菌是一类对宿主有益的活性微生物,定植于人体肠道内,能产生确切健康功效从而改善宿主微生态平衡、发挥有益作用。如果体内菌群平衡失调,就会引起人体多项功能障碍或失调,腹泻或便秘、过敏、疲倦、免疫力低、血脂升高等一系列病症就会随之而来,人体的健康就会亮红灯。适当补充益生菌,有助于平衡肠道菌群,抑制有害菌在肠内的繁殖,减少毒素产生与吸收,恢复正常的肠道pH值,促进肠道蠕动和肠道消化机能健康,缓解腹泻,改善排便状况,改善营养成分吸收,增强人体免疫力,降低血清胆固醇,也有助于防止骨质丢失,预防骨质疏松症。本品配方中的益生菌包括植物乳杆菌、鼠李糖乳杆菌、长双歧杆菌,均在国家***明确的“可用于食品的菌种名单”之内。
燕麦β-葡聚糖与低聚果糖均属可溶性膳食纤维,两者都可显著促进双歧杆菌等肠道益生菌增殖,再结合补充植物乳杆菌等3种益生菌,将能够显著调节肠道菌群,改善胃肠道功能,改善消化吸收,调节糖、脂代谢,也有益于减肥瘦身以及糖尿病、高血脂及动脉硬化性疾病、肥胖等的预防、辅助康复。
综之,配方结合了传统中医药膳理论与营养学及现代科技知识,通过8种食药物质(决明子、火麻仁、桑椹、枸杞子、桑叶、荷叶、榧子、诺丽酵素)与2种可溶性膳食纤维(燕麦β-葡聚糖、低聚果糖)、3种益生菌(植物乳杆菌、鼠李糖乳杆菌、长双歧杆菌)的搭配,发挥滋养润燥通便、清肝明目等功效,并有助于调节肠道菌群,调理与改善消化、糖代谢、脂代谢、免疫等功能,改善大便秘结不畅状态,清除宿便,有助于养生延衰、轻身、降糖、降脂和辅助防治动脉硬化,并有望减轻可可脂巧克力对机体的不良影响,有望成为巧克力类食品升级换代为有益于养生的巧克力的有益探索。
具体实施方式
本申请实施例通过提供了一种可可脂巧克力辅料配方及其制备方法,解决现有技术中可可脂巧克力对机体的不良影响的问题。
本申请实施例中的技术方案为解决上述技术问题,总体思路如下:
一、制备原材料
(1)制备决明子干膏粉:将原料中杂质去除,洗净;将洗净的决明子加5-6倍量的水,在室温下浸泡至决明子体积膨胀1倍;湿法研磨粉碎、过筛去皮;将去皮后的决明子浆液浓缩至稠浸膏;将稠浸膏进行干燥处理,粉碎,制备得到决明子干膏粉;
(2)制备桑椹干膏粉:将原料中杂质去除,洗净,粉碎粒径为40-50目,熬煮10-15小时;将熬煮后的桑椹进行过滤,得到桑椹汁;将桑椹汁保持100℃恒温下熬煮直至成为膏状,停止加热;将膏状进行干燥处理,粉碎,制备得到桑椹干膏粉;
(3)制备枸杞子干膏粉:将原料中杂质去除,洗净;将洗净的枸杞子加入5-6倍量的水,浸泡1.5-2小时;将浸泡后的枸杞子煎煮直至成为膏状,停止加热;将膏状进行干燥处理,粉碎,制备得到枸杞子干膏粉;
(4)制备桑叶粉:将原料加入清水中浸泡1-1.5h,在转速70000-80000rpm下破壁处理40-50min,得桑叶溶液;在桑叶溶液中加入纤维酶;调节pH值为9,室温下酶解反应1-3h,得酶解后桑叶溶液;取体积比为1:2.5-3.5的酶解后桑叶溶液和正丁醇,在温度130-140℃反应80-90min,超声处理30min;随后真空浓缩至浓缩物的固含量为60%;采用压力喷雾干燥塔将中浓缩液泵入干燥塔内干燥,控制喷雾压力为25MPa,进风温度为120℃,出风温度为80℃;待其冷却、粉碎、球磨后即可制得桑叶粉;
(5)制备荷叶粉:将原料中杂质去除,洗净;采用6-8%的盐水将荷叶浸泡30-40min,之后在100-150℃的蒸笼下蒸煮20-30min,然后将其使用微波加热膨化,常温冷却,粉碎后即可制得荷叶粉。
二、制备含有上述辅料的可可脂巧克力
实施例1:取决明子12g,火麻仁8g,桑椹6g,枸杞子4g,桑叶4g,荷叶2g,榧子1g,诺丽酵素1g,燕麦β-葡聚糖1.5g,低聚果糖0.8g,益生菌0.6g,混合均匀,即可制备得到可可脂巧克力辅料,再将该辅料与可可脂巧克力混合,即可制备得到含有辅料的可可脂巧克力。
实施例2:取决明子8g,火麻仁4g,桑椹2g,枸杞子1g,桑叶1g,荷叶1g,榧子1g,诺丽酵素2g,燕麦β-葡聚糖0.5g,低聚果糖0.3g,益生菌0.3g,混合均匀,即可制备得到可可脂巧克力辅料,再将该辅料与可可脂巧克力混合,即可制备得到含有辅料的可可脂巧克力。
实施例3:
取决明子16g,火麻仁12g,桑椹10g,枸杞子8g,桑叶8g,荷叶6g,榧子2g,诺丽酵素1g,燕麦β-葡聚糖1.8g,低聚果糖1.2g,益生菌1.1g,混合均匀,即可制备得到可可脂巧克力辅料,再将该辅料与可可脂巧克力混合,即可制备得到含有辅料的可可脂巧克力。
实施例4:
取决明子10g,火麻仁10g,桑椹4g,枸杞子6g,桑叶2g,荷叶4g,榧子1g,诺丽酵素1g,燕麦β-葡聚糖1.3g,低聚果糖1.2g,益生菌0.8g,混合均匀,即可制备得到可可脂巧克力辅料,再将该辅料与可可脂巧克力混合,即可制备得到含有辅料的可可脂巧克力。
将上述实施例1-实施例4制备得到的样品,制备的巧克力12克/粒。
三、样品检测
将上述实施例1-实施例4制备得到的样品进行检测,检测的项目为《食品中***等33项化合物的测定》,检测方法为:《食品中***等化合物的测定》(BJS 201701),检测结果如下表1:食品中***等33项化合物的测定结果。
表1食品中***等33项化合物的测定结果
备注:ND=未检出(小于方法检测限)
μg/kg=十亿分之一
将上述实施例1-实施例4制备得到的样品进行检测,检测项目见表2,检测方法为:GB/T 19343-2016《巧克力及巧克力制品、代可可巧克力及代可可巧克力制品》,检测结果如表2所示,其中,该样品共检8项,其中乳固体项目为实测结果,其余所检项目符合检验依据的要求。
表2
将上述实施例1-实施例4制备得到的样品进行检测,检测项目见表3,检测方法见表3,所检项目符合检验依据的要求。
表3
为了验证本发明巧克力对便秘的治疗效果,将上述实施例1-实施例4制备得到的样品进行检测,通过实验可得实施例1-实施例4制备得到的样品效果一致,故下文只叙述实施例1制备得到的样品对便秘的治疗效果。
对100名符合要求的便秘受试者,试食组(50名)服用实施例1制备得到的样品,每次2粒,每日3次,对照组(50名)服用不含本发明所述的辅料的可可脂巧克力,每次2粒,每日3次,均为连续食用30天。结果试食组排便次数明显增加3.02±2.12次,粪便性状***0.86±0.67度,排便状况改善0.98±0.77级,对照组排便次数没有改变,两组试食前后血常规、尿常规及血生化指标均在正常范围,可以认为,实施例1所述的样品具有通便功能,且对试食者身体健康无明显影响。
综上,该配方及方法通过8种食药物质与2种可溶性膳食纤维、3种益生菌等的搭配,发挥滋养润燥通便、清肝明目等功效,并有助于调节肠道菌群,调理与改善消化、糖代谢、脂代谢、免疫等功能,改善大便秘结不畅状态,清除宿便,有助于养生延衰、轻身、降糖、降脂和辅助防治动脉硬化,并有望减轻可可脂巧克力对机体的不良影响,有望成为巧克力类食品升级换代为有益于养生的巧克力的有益探索。
最后应说明的是:显然,上述实施例仅仅是为清楚地说明本发明所作的举例,而并非对实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引申出的显而易见的变化或变动仍处于本发明的保护范围之中。
Claims (6)
1.一种可可脂巧克力辅料配方,其特征在于,所述配方包含如下成分:决明子、火麻仁、桑椹、枸杞子、桑叶、荷叶、榧子、诺丽酵素、燕麦β-葡聚糖、低聚果糖和益生菌。
2.如权利要求1所述的配方,其特征在于,所述的益生菌包括植物乳杆菌、鼠李糖乳杆菌和长双歧杆菌。
3.如权利要求2所述配方,按照重量份数计,所述配方中:决明子8-16份;火麻仁4-12份;桑椹2-10份;枸杞子1-8份;桑叶1-8份;荷叶1-6份;榧子1-2份;诺丽酵素1-2份。
4.如权利要求3所述配方,按照重量份数计,所述配方中:决明子10-14份;火麻仁6-10份;桑椹4-8份;枸杞子2-6份;桑叶2-6份;荷叶1-4份;榧子1份;诺丽酵素1份。
5.如权利要求4所述配方,按照重量份数计,所述配方中:决明子12份;火麻仁8份;桑椹6份;枸杞子4份;桑叶4份;荷叶2份;榧子1份;诺丽酵素1份。
6.一种可可脂巧克力辅料制备方法,其特征在于,所述方法包括以下步骤:
(1)制备决明子干膏粉:将原料中杂质去除,洗净;将洗净的决明子加5-6倍量的水,在室温下浸泡至决明子体积膨胀1倍;湿法研磨粉碎、过筛去皮;将去皮后的决明子浆液浓缩至稠浸膏;将稠浸膏进行干燥处理,粉碎,制备得到决明子干膏粉;
(2)制备桑椹干膏粉:将原料中杂质去除,洗净,粉碎粒径为40-50目,熬煮10-15小时;将熬煮后的桑椹进行过滤,得到桑椹汁;将桑椹汁保持100℃恒温下熬煮直至成为膏状,停止加热;将膏状进行干燥处理,粉碎,制备得到桑椹干膏粉;
(3)制备枸杞子干膏粉:将原料中杂质去除,洗净;将洗净的枸杞子加入5-6倍量的水,浸泡1.5-2小时;将浸泡后的枸杞子煎煮直至成为膏状,停止加热;将膏状进行干燥处理,粉碎,制备得到枸杞子干膏粉;
(4)制备桑叶粉:将原料加入清水中浸泡1-1.5h,在转速70000-80000rpm下破壁处理40-50min,得桑叶溶液;在桑叶溶液中加入纤维酶;调节pH值为9,室温下酶解反应1-3h,得酶解后桑叶溶液;取体积比为1:2.5-3.5的酶解后桑叶溶液和正丁醇,在温度130-140℃反应80-90min,超声处理30min;随后真空浓缩至浓缩物的固含量为60%;采用压力喷雾干燥塔将中浓缩液泵入干燥塔内干燥,控制喷雾压力为25MPa,进风温度为120℃,出风温度为80℃;待其冷却、粉碎、球磨后即可制得桑叶粉;
(5)制备荷叶粉:将原料中杂质去除,洗净;采用6-8%的盐水将荷叶浸泡30-40min,之后在100-150℃的蒸笼下蒸煮20-30min,然后将其使用微波加热膨化,常温冷却,粉碎后即可制得荷叶粉;
(6)将决明子、火麻仁、桑椹、枸杞子、桑叶、荷叶、榧子、诺丽酵素、燕麦β-葡聚糖、低聚果糖、植物乳杆菌、鼠李糖乳杆菌和长双歧杆菌按比例混合均匀,即可制备得到可可脂巧克力辅料。
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