CN112741187B - Chocolate composition with digestion-aiding function and preparation method thereof - Google Patents
Chocolate composition with digestion-aiding function and preparation method thereof Download PDFInfo
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- CN112741187B CN112741187B CN202110048572.7A CN202110048572A CN112741187B CN 112741187 B CN112741187 B CN 112741187B CN 202110048572 A CN202110048572 A CN 202110048572A CN 112741187 B CN112741187 B CN 112741187B
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 124
- 239000000203 mixture Substances 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 230000029087 digestion Effects 0.000 claims abstract description 31
- 244000299461 Theobroma cacao Species 0.000 claims description 124
- 239000000843 powder Substances 0.000 claims description 43
- 235000012907 honey Nutrition 0.000 claims description 25
- 230000001737 promoting effect Effects 0.000 claims description 23
- 239000011259 mixed solution Substances 0.000 claims description 18
- 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 16
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 239000005720 sucrose Substances 0.000 claims description 16
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 13
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 13
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 13
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 13
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 13
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 13
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 13
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 13
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 13
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 13
- 239000006187 pill Substances 0.000 claims description 12
- 238000007873 sieving Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
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- 238000010298 pulverizing process Methods 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000013355 food flavoring agent Nutrition 0.000 claims description 7
- 239000004376 Sucralose Substances 0.000 claims description 6
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- 239000011248 coating agent Substances 0.000 claims description 6
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
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- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 235000019879 cocoa butter substitute Nutrition 0.000 claims description 2
- 239000007888 film coating Substances 0.000 claims description 2
- 238000009501 film coating Methods 0.000 claims description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 claims description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 2
- 229940029339 inulin Drugs 0.000 claims description 2
- 229930189775 mogroside Natural products 0.000 claims description 2
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims description 2
- 229940013618 stevioside Drugs 0.000 claims description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 2
- 235000019202 steviosides Nutrition 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims 2
- 239000007788 liquid Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 3
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 26
- 230000000052 comparative effect Effects 0.000 description 19
- 241001092040 Crataegus Species 0.000 description 13
- 241000700159 Rattus Species 0.000 description 13
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- 230000013872 defecation Effects 0.000 description 6
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- 238000002474 experimental method Methods 0.000 description 5
- 230000002496 gastric effect Effects 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 102000057297 Pepsin A Human genes 0.000 description 4
- 108090000284 Pepsin A Proteins 0.000 description 4
- 230000037396 body weight Effects 0.000 description 4
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- 230000008569 process Effects 0.000 description 4
- 210000000813 small intestine Anatomy 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol 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)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
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- 239000002994 raw material Substances 0.000 description 3
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- 210000002784 stomach Anatomy 0.000 description 3
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- 102000038379 digestive enzymes Human genes 0.000 description 2
- 108091007734 digestive enzymes Proteins 0.000 description 2
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- 235000013305 food Nutrition 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 2
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- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 description 2
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- 239000004372 Polyvinyl alcohol Substances 0.000 description 1
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- 240000000851 Vaccinium corymbosum Species 0.000 description 1
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- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 239000004203 carnauba wax Substances 0.000 description 1
- 235000013869 carnauba wax Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- -1 compound diphenoxylate Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229960004192 diphenoxylate Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
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- 239000012530 fluid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
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- 230000002262 irrigation Effects 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
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- 239000008117 stearic acid Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 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
- A23G1/48—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
- 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
-
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention belongs to the technical field of functional foods and preparation methods thereof, and particularly relates to a chocolate composition with digestion-aiding function and a preparation method thereof. The chocolate composition with the digestion-aiding function comprises the following components: fructus crataegi, parched fructus Hordei Germinatus, mel, and chocolate. The chocolate composition prepared by the invention is sweet and sour, is harmonious and not greasy, can meet the requirements of consumers on chocolate products, and has the health-care functions of strengthening the spleen and helping digestion.
Description
Technical Field
The invention belongs to the technical field of functional foods and preparation methods thereof, and particularly relates to a chocolate composition with digestion-aiding function and a preparation method thereof.
Background
The main components of chocolate are cocoa butter and cocoa liquor, and the cocoa butter is natural edible oil extracted from cocoa beans in the process of preparing chocolate, and excessive eating can cause satiety and influence appetite. Has the characteristics of high fat, high heat and high sweetness. Chocolate is a food with high energy density and is often fat to eat. Each 100g of chocolate contains about 589 calories per gram, which is higher than many of the high calorie foods we eat at ordinary times. Such as 298 kcal/100 g, and chocolate, are somewhat worse. A piece of small chocolate, around 5 grams, contains 29 calories of heat and takes 20 minutes to walk to consume this heat.
The fat content in the chocolate can be up to 60.9%, which is not very friendly to the current weight-losing people, and excessive eating of the fat contained in the chocolate can cause satiety and influence appetite. In addition, the chocolate does not contain cellulose which can stimulate the normal peristalsis of the stomach and intestine, so that the digestion and absorption functions of the stomach and intestine are affected, and problems on digestion, such as stomachache, abdominal distention, indigestion and the like, occur more than one.
The existing chocolate has a plurality of varieties, but has simple ingredients and single optional taste, and can not meet the consumption demands of consumers. According to the product investigation on the market in the early stage: chocolate coated chocolate conventional snack products on the market such as the well known consumer's mylikes; the net red snacks which are rapidly developed at the present stage are strawberry chocolate (taking strawberry as a core material and wrapping with chocolate), durian chocolate (taking freeze-dried durian as a raw material and wrapping with chocolate), dove fruit chocolate small knots (taking blueberry as a core material and wrapping with chocolate) and the like. The product mainly focuses on leisure snacks, has different tastes, but does not have the health care function.
Therefore, a product needs to be researched, the nutrition and pleasure of the chocolate are reserved, the requirements of people on the chocolate product are met, and the health care function and taste of the coordination plants are increased, so that the effects of sour, sweet and delicious taste, coordination and no greasy are achieved, and the chocolate has the health care functions of strengthening the spleen, promoting digestion and helping digestion.
Disclosure of Invention
In order to overcome the technical problems, the invention provides the chocolate composition with the digestion-aiding function and the preparation method thereof, and the chocolate composition is sweet and sour, is coordinated and not greasy, can meet the requirements of people on chocolate products, and has the health-care functions of invigorating spleen, helping digestion and aiding digestion.
In order to achieve the above object, the technical scheme provided by the invention is as follows:
a chocolate composition with digestion promoting function comprising the following components:
fructus crataegi, parched fructus Hordei Germinatus, mel, and chocolate.
Preferably, the chocolate composition comprises the following components in parts by weight:
25-42 parts of hawthorn, 5-14 parts of roasted malt, 8-34 parts of refined honey and 25-34 parts of chocolate.
Preferably, the chocolate composition further comprises a flavoring agent, wherein the flavoring agent is at least one of sucrose, sucralose, stevioside, aspartame, acesulfame potassium, mogroside, inulin, fructo-oligosaccharide, galacto-oligosaccharide and stachyose.
Preferably, the chocolate composition comprises the following components in parts by weight:
25-42 parts of hawthorn, 5-14 parts of roasted malt, 8-34 parts of refined honey, 25-34 parts of chocolate and 0.01-18 parts of flavoring agent.
Preferably, the chocolate composition comprises the following components in parts by weight:
32.28 parts of hawthorn, 6.74 parts of roasted malt, 17.99 parts of refined honey, 25 parts of chocolate and 17.99 parts of sucrose.
Preferably, in the chocolate composition, the chocolate is cocoa butter chocolate and/or cocoa butter substitute chocolate.
It is another object of the present invention to provide a process for the preparation of said chocolate composition comprising the steps of:
(1) Pulverizing fructus crataegi and parched fructus Hordei Germinatus, and sieving to obtain fructus crataegi powder and parched fructus Hordei Germinatus powder;
(2) Adding water into refined honey and corrective to prepare mixed solution;
(3) Mixing fructus crataegi powder, parched fructus Hordei Germinatus powder and the mixed solution, and making into pill;
(4) Coating chocolate with the compound haw pill to obtain the chocolate composition.
Further, the chocolate composition is packaged to obtain the product of the chocolate composition.
Preferably, in step (1), the screen is a 80-100 mesh screen.
Preferably, in the step (2), the mixed liquor of refined honey and flavoring agent has a relative density of 1.30-1.42, preferably 1.38, at 70 ℃.
Preferably, the chocolate composition further comprises at least one of a film coating agent, cocoa powder, green tea powder and strawberry powder.
Preferably, the coating agent is selected from any one or more of carnauba wax, shellac, white oil, beeswax, polyethylene glycol, polyvinyl alcohol and stearic acid.
It is also an object of the present invention to provide the use of the chocolate composition in a digestion-aiding product.
Compared with the prior art, the invention has the technical advantages that:
(1) The chocolate composition provided by the invention not only maintains the nutrition and pleasure of chocolate, meets the requirements of people on chocolate products, but also increases and coordinates the health care functions and tastes of hawthorns and roasted malt, and the product is sweet and sour, delicious, coordinated and not greasy, and has the health care functions of strengthening spleen, promoting digestion and helping digestion.
(2) The chocolate composition is prepared from cocoa products, hawthorns, roasted malt and the like serving as raw materials through a modern process, has the nutritional value of the cocoa, and utilizes the specific effects of different components, so that the adverse effects of the chocolate are reduced, the heat is low, the function is clear, and more benefits are brought to consumers.
(3) The roasted malt and the hawthorn have good synergistic effect, can inhibit blood sugar value variation and have the effect of reducing cholesterol in blood; simultaneously can reduce the content of serum cholesterol and triacylglycerol and reduce the occurrence frequency of hyperlipidemia.
(4) The chocolate composition provided by the invention adopts the process of preparing pills by an ancient method to prepare an inner core; the added refined honey and the medicinal powder are mixed, so that the core block has strong plasticity and moderate hardness, and is matched with chocolate, so that the surface is hard, the core is chewable, and the molding is good; meanwhile, the refined honey has certain efficacy, supplements the raw materials, enhances the function and harmonizes the taste.
Detailed Description
The present invention will be described by way of specific examples, to facilitate understanding and grasping of the technical solution of the present invention, but the present invention is not limited thereto. The experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials, unless otherwise specified, are commercially available.
Example 1
A chocolate composition with digestion promoting function comprising the following components:
hawthorn fruit: 32.28 parts of roasted malt: 6.74 parts of refined honey: 17.99 parts of chocolate: 25.00 parts of sucrose: 17.99 parts;
a method of making the composition article comprising the steps of:
(1) Pulverizing fructus crataegi and parched fructus Hordei Germinatus, and sieving with 100 mesh sieve to obtain fructus crataegi powder and parched fructus Hordei Germinatus powder;
(2) Adding water into refined honey and sucrose to prepare a mixed solution with the relative density of 1.38;
(3) Mixing fructus crataegi powder, parched fructus Hordei Germinatus powder and the mixed solution, and making into pill;
(4) Putting the compound haw pellets into a sugar coating pan to wrap chocolate, and obtaining a chocolate composition;
(5) Packaging the chocolate composition to obtain the product of the chocolate composition.
Example 2
A chocolate composition with digestion promoting function comprising the following components:
hawthorn fruit: 32.50, malt frying: 4.55 parts of refined honey: 34.00 parts of chocolate: 25.00 parts; sucralose: 0.01 part;
a method of making the composition article comprising the steps of:
(1) Pulverizing fructus crataegi and parched fructus Hordei Germinatus, and sieving with 100 mesh sieve to obtain fructus crataegi powder and parched fructus Hordei Germinatus powder;
(2) Adding water into refined honey and sucralose to prepare a mixed solution with the relative density of 1.38;
(3) Mixing fructus crataegi powder, parched fructus Hordei Germinatus powder and the mixed solution, and making into pill;
(4) Putting the compound haw pellets into a sugar coating pan to wrap chocolate, and obtaining a chocolate composition;
(5) Packaging the chocolate composition to obtain the product of the chocolate composition.
Example 3
A chocolate composition with digestion promoting function comprising the following components:
hawthorn fruit: 42.00 parts of roasted malt: 5.00 parts of refined honey: 8.00 parts of chocolate: 25.00 parts of sucrose: 20.00 parts of sucralose: 0.02 part of coating agent (shellac): 0.02 parts;
a method of making the composition article comprising the steps of:
(1) Pulverizing fructus crataegi and parched fructus Hordei Germinatus, and sieving with 100 mesh sieve to obtain fructus crataegi powder and parched fructus Hordei Germinatus powder;
(2) Adding water into refined honey, sucrose and sucralose to prepare a mixed solution with the relative density of 1.38;
(3) Mixing fructus crataegi powder, parched fructus Hordei Germinatus powder and the mixed solution, and making into pill;
(4) Putting the compound haw pellets into a sugar coating pan to wrap chocolate, and obtaining a chocolate composition;
(5) Sprinkling the chocolate composition into the coating agent; packaging to obtain the chocolate composition product.
Example 4
A chocolate composition with digestion promoting function comprising the following components:
hawthorn fruit: 25.00 parts of roasted malt: 10.42 parts of refined honey: 33.48 parts of chocolate: 33.48 parts of sucrose: 10.10 parts;
a method of making the composition article comprising the steps of:
(1) Pulverizing fructus crataegi and parched fructus Hordei Germinatus, and sieving with 100 mesh sieve to obtain fructus crataegi powder and parched fructus Hordei Germinatus powder;
(2) Adding water into refined honey and sucrose to prepare a mixed solution with the relative density of 1.38;
(3) Mixing fructus crataegi powder, parched fructus Hordei Germinatus powder and the mixed solution, and making into pill;
(4) Filling the melted chocolate template with the outer coating chocolate paste, pouring the paste, turning over, scraping, cooling to obtain a chocolate shell, adding the prepared compound haw balls, sealing the bottom with the chocolate paste, cooling and demoulding to obtain the finished product. The method can make chocolate with different shapes, so that the product form is not single.
Example 5
A chocolate composition with digestion promoting function comprising the following components:
hawthorn fruit: 30.68 parts of roasted malt: 13.64 parts of refined honey: 17.05 parts of chocolate: 25.00, sucrose: 13.64 parts;
a method of making the composition article comprising the steps of:
(1) Pulverizing fructus crataegi and parched fructus Hordei Germinatus, and sieving with 80 mesh sieve to obtain fructus crataegi powder and parched fructus Hordei Germinatus powder;
(2) Adding water into refined honey and sucrose to prepare a mixed solution with the relative density of 1.38;
(3) Mixing fructus crataegi powder, parched fructus Hordei Germinatus powder and the mixed solution, and making into pill;
(4) Putting the compound haw pellets into a sugar coating pan to wrap chocolate, and obtaining a chocolate composition;
(5) Packaging the chocolate composition to obtain the product of the chocolate composition.
Example 6
A chocolate composition with digestion promoting function comprising the following components:
hawthorn fruit: 34.00 parts of roasted malt: 6.74 parts of refined honey: 15.00 parts of chocolate: 28.00 parts of sucrose: 11.23 parts of fructo-oligosaccharides: 5.00 parts;
a method of making the composition article comprising the steps of:
(1) Pulverizing fructus crataegi and parched fructus Hordei Germinatus, and sieving with 80 mesh sieve to obtain fructus crataegi powder and parched fructus Hordei Germinatus powder;
(2) Adding water into refined honey, sucrose and fructo-oligosaccharide to prepare a mixed solution with the relative density of 1.38;
(3) Mixing fructus crataegi powder, parched fructus Hordei Germinatus powder and the mixed solution, and making into pill;
(4) Putting the compound haw pellets into a sugar coating pan to wrap chocolate, and obtaining a chocolate composition;
(5) Packaging the chocolate composition to obtain the product of the chocolate composition.
Comparative example 1
The composition was different from example 1.
A chocolate composition with digestion promoting function comprising the following components:
hawthorn fruit: 32.28 parts of chicken's gizzard-skin: 6.74 parts of refined honey: 17.99 parts of chocolate: 25.00 parts of sucrose: 17.99 parts;
a method of making the composition article comprising the steps of:
(1) Pulverizing fructus crataegi and endothelium corneum Gigeriae Galli, sieving with 100 mesh sieve to obtain fructus crataegi powder and parched fructus Hordei Germinatus powder;
(2) Adding water into refined honey and sucrose to prepare a mixed solution with the relative density of 1.38;
(3) Mixing fructus crataegi powder and endothelium corneum Gigeriae Galli powder with the mixed solution, and making into pill;
(4) Putting the compound haw pellets into a sugar coating pan to wrap chocolate, and obtaining a chocolate composition;
(5) Packaging the chocolate composition to obtain the product of the chocolate composition.
Product traits
The product properties of examples 1-6 are shown in Table 1.
TABLE 1 product Properties of examples 1-6
Effect example
To evaluate the digestion promoting function of digestion promoting chocolate. The experiment system researches the effects of the product of the example 1 on the first defecation time, the number of defecation grains, the weight, the food intake, the digestive enzyme and the small intestine propulsion of rats within 5 hours, and if the product of the example 1 has a certain promotion effect on the three aspects, the product has the digestion promotion function.
Animal functionality experiments: selecting 50 male SPF rats, dividing the rats into 5 groups, molding a model control group by using a compound diphenoxylate mold, adding 1.0ml of physiological saline into the model control group at a weight of 10.0mg/kg for gastric lavage, wherein the time is 1 time a day, 4 days a day continuously, and the rats are fasted and do not enter water for 24 hours before the first gastric lavage; the samples prepared in the example 1 are all given to the experimental groups, and the gastric lavage is carried out according to the recommended daily dose of 16g/60kg of the human, namely, equivalent to 1.33g/kg, and 5 times (low dose group), 10 times (medium dose group) and 20 times (high dose group) are respectively given; comparative example group the samples prepared in comparative example 1 were administered, the stomach was irrigated at a low dose according to the experimental group, the number of stool particles in the period of 5 hours for the first stool of rats was measured, at the same time, the body weight and food intake were measured every 10 days, and after continuous gastric irrigation for 30 days, the body weight and intake were calculated, and digestive enzyme experiment and small intestine exercise experiment were performed, and the results are shown in tables 2 to 6.
TABLE 2 influence on the number of bowel movements (particles) of rats in the first bowel movement time of 5 hours；n＝10)
| Group of | First defecation time (min) | Number of defecations (grains) in 5 hours |
| Model control group | 412.9±23.52 | 5.1±1.79 |
| Comparative example group | 403.4±19.32 | 5.5±1.71 |
| Low dose group | 383.6±22.62 ※△ | 7.0±1.33 ※△ |
| Medium dose group | 380.2±19.36 ※※ | 7.4±1.78 ※ |
| High dose group | 375.7±20.31 ※※ | 8.2±2.39 ※※ |
Note that: comparison with model control group ※ P＜0.05， ※※ P is less than 0.01; comparison with comparative example group △ P＜0.05；
Compared with a model control group, the first defecation time of the control group is not significantly different (P is more than 0.05), the low-dose group is significantly different (P is less than 0.05), and the medium-dose group and the high-dose group are significantly different (P is less than 0.01); compared with the model control group, the comparative group has no significant difference in defecation number (P > 0.05) within 5 hours, the low and medium dose groups have significant difference (P < 0.05), and the high dose group has extremely significant difference (P < 0.01); the low dose group had a significant difference (P < 0.05) in the first bowel movement time, the bowel movement number of 5 hours, compared to the comparative group.
TABLE 3 influence on rat body weight；n＝10)
Note that: comparison with model control group ※ P＜0.05， ※※ P is less than 0.01; comparison with comparative example group △ P＜0.05；
Compared with the model control group, the 30-day control group, the low-dose group and the medium-dose group have significant differences on the body weight of rats (P < 0.05), and the high-dose group has significant differences (P < 0.01); there was no significant difference (P > 0.05) in the low dose group compared to the comparative group.
TABLE 4 influence on the feeding of rats；n＝10)
| Group of | For 10 days | For 20 days | For 30 days |
| Model control group | 14.23±0.76 | 14.51±0.43 | 14.77±0.59 |
| Comparative example group | 14.59±0.83 | 14.78±0.56 | 15.41±0.39 ※ |
| Low dose group | 14.31±0.84 | 14.80±0.69 | 15.45±0.46 ※ |
| Medium dose group | 14.53±0.75 | 14.65±0.71 | 15.53±0.56 ※※ |
| High dose group | 14.41±0.82 | 14.95±0.47 | 15.60±0.65 ※※ |
Note that: comparison with model control group ※ P＜0.05， ※※ P is less than 0.01; comparison with comparative example group △ P＜0.05；
Compared with a model control group, the control group and the low-dose group have significant differences on the feeding amount of rats (P < 0.05), and the medium-dose group and the high-dose group have significant differences (P < 0.01); there was no significant difference (P > 0.05) in the low dose group compared to the comparative group.
TABLE 5 influence on the movement of the small intestine of rats；n＝10)
| Group of | Total length of small intestine (cm) | Ink advancing length (cm) | Ink Propulsion (%) |
| Model control group | 55.76±2.85 | 30.85±2.75 | 55.41±5.06 |
| Comparative example group | 55.65±3.22 | 33.65±2.47 | 60.48±3.07 ※ |
| Low dose group | 56.26±2.57 | 33.83±1.31 | 60.23±3.31 ※ |
| Medium dose group | 55.43±4.05 | 34.04±1.20 | 61.69±4.74 ※ |
| High dose group | 55.56±3.36 | 34.45±2.36 | 62.15±4.84 ※※ |
Note that: comparison with model control group ※ P＜0.05， ※※ P is less than 0.01; comparison with comparative example group △ P＜0.05；
Compared with the model control group, the control group has significant difference (P < 0.05) in the low and medium dose groups, and the high dose group has significant difference (P < 0.01); there was no significant difference (P > 0.05) in the low dose group compared to the comparative group.
TABLE 6 influence on gastric fluid volume, pepsin activity and pepsin output of rats [ (]；n＝10)
Note that: comparison with model control group ※ P＜0.05， ※※ P is less than 0.01; comparison with comparative example group △ P＜0.05；
Compared with the model control group, the pepsin activities of rats in the control group, the low-dose group and the medium-dose group have significant differences (P < 0.05), and the high-dose group has extremely significant differences (P < 0.01); the pepsin output differences of the comparative example group, the low, medium and high dose groups are extremely remarkable (P < 0.01); there was no significant difference (P > 0.05) in the low dose group compared to the comparative group.
From the experimental results, the chocolate composition product provided by the invention has the function of promoting digestion, and the experimental results are superior to those of the comparative example.
The foregoing detailed description is directed to one of the possible embodiments of the present invention, which is not intended to limit the scope of the invention, but is to be accorded the full scope of all such equivalents and modifications so as not to depart from the scope of the invention.
Claims (9)
1. The chocolate composition with the digestion-aiding function is characterized by comprising the following components in parts by weight:
25-42 parts of hawthorn, 5-14 parts of roasted malt, 8-34 parts of refined honey, 25-34 parts of chocolate and 0.01-18 parts of flavoring agent.
2. The chocolate composition with digestion promoting function according to claim 1, wherein said flavoring agent is at least one of sucrose, sucralose, stevioside, aspartame, acesulfame potassium, mogroside, inulin, fructo-oligosaccharides, galacto-oligosaccharides and stachyose.
3. The chocolate composition with digestion promoting function according to claim 1, comprising the following components in parts by weight: 32.28 parts of hawthorn, 6.74 parts of roasted malt, 17.99 parts of refined honey, 25 parts of chocolate and 17.99 parts of sucrose.
4. The chocolate composition with digestion promoting function according to claim 1, wherein in the chocolate composition, the chocolate is cocoa butter chocolate and/or cocoa butter substitute chocolate.
5. A method for preparing a chocolate composition with digestion promoting function according to any one of claims 1 to 4, comprising the steps of:
(1) Pulverizing fructus crataegi and parched fructus Hordei Germinatus, and sieving to obtain fructus crataegi powder and parched fructus Hordei Germinatus powder;
(2) Adding water into refined honey and corrective to prepare mixed solution;
(3) Mixing fructus crataegi powder and parched fructus Hordei Germinatus powder with the mixed solution, and making into pill;
(4) Coating chocolate with the compound haw pill to obtain the chocolate composition.
6. The method of preparing a chocolate composition with digestion promoting effects according to claim 5, wherein in step (1), said sieving is a 80-100 mesh sieve;
in the step (2), the relative density of the mixed liquid of refined honey and the flavoring agent at 70 ℃ is 1.30-1.42.
7. The method of preparing a chocolate composition with digestion promoting effects according to claim 6, wherein said relative density is 1.38.
8. The method for producing a chocolate composition having a digestion promoting function according to claim 5, wherein the chocolate composition further comprises at least one of a film coating agent, cocoa powder, green tea powder and strawberry powder.
9. Use of a chocolate composition with digestion promoting function according to any one of claims 1 to 4 or a chocolate composition prepared by a process for preparing a chocolate composition with digestion promoting function according to any one of claims 5 to 8 in a digestion promoting product.
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