阅读说明：本技术 一种含有虾青素的功能性巧克力及其制备方法 (Functional chocolate containing astaxanthin and preparation method thereof ) 是由 赵琨 于 2020-06-10 设计创作，主要内容包括：本发明公开了一种含有虾青素的功能性巧克力,属于巧克力技术领域,按重量计所述巧克力的原料份数比为：可可脂400-500份、可可粉200-250份、全脂乳粉50-80份、卵磷脂5-6份、大豆磷脂10-15份、虾青素1-20份、玉米油20-30份、单甘酯5-10份,所述虾青素的制备方法,包括以下步骤：步骤A1按体积比菌种；步骤A2按照接种量接种到种子发酵罐；步骤A3按照接种量接种到装有种子发酵罐；本发明通过上述的制备方法制得的巧克力,具有低饱和度,富含不饱和脂肪酸,不含反式脂肪酸的优点,适用于运动员人群,同时引入虾青素具有抗氧化作用,油脂凝胶与虾青素之间的协同作用,使之巧克力的氧化作用得到加强。(The invention discloses astaxanthin-containing functional chocolate, which belongs to the technical field of chocolate and comprises the following raw materials in parts by weight: 500 parts of cocoa butter, 250 parts of cocoa powder, 200 parts of whole milk powder, 50-80 parts of lecithin, 10-15 parts of soybean lecithin, 1-20 parts of astaxanthin, 20-30 parts of corn oil and 5-10 parts of monoglyceride, wherein the preparation method of the astaxanthin comprises the following steps: step A1 strains according to volume ratio; step A2, inoculating the seeds into a seed fermentation tank according to the inoculation amount; step A3, inoculating the seeds into a seed fermentation tank according to the inoculation amount; the chocolate prepared by the preparation method has the advantages of low saturation, rich unsaturated fatty acid and no trans-fatty acid, is suitable for athletes, and simultaneously, the astaxanthin with an antioxidant effect is introduced, and the oxidation effect of the chocolate is enhanced by the synergistic effect between the oil gel and the astaxanthin.)

1. An astaxanthin-containing functional chocolate characterized by comprising: the chocolate comprises the following raw materials in parts by weight: 500 parts of cocoa butter, 250 parts of cocoa powder, 200 parts of whole milk powder, 5-6 parts of lecithin, 10-15 parts of soybean lecithin, 1-20 parts of astaxanthin, 20-30 parts of corn oil and 5-10 parts of monoglyceride.

2. The functional chocolate containing astaxanthin according to claim 1, characterized in that: the preparation method of the astaxanthin comprises the following steps:

step A1 strains according to volume ratio: inoculating the strain into a 250ml shake flask filled with the culture medium in a culture medium ratio of 1: 5-10, and culturing for 20-30 hours in a shaking table at 20-25 ℃ at a rotating speed of 200 rpm; then inoculating the strain to a 1000ml shake flask filled with a culture medium according to the inoculation amount of 8-12%, culturing for 20-30 hours in a shaking table at 20-25 ℃ at the rotating speed of 200rpm, determining the dry weight of cells in fermentation liquor to be 6-8 g/L, and selecting a strain of phaffia rhodozyma;

a2, inoculating the strain to a 1000L seed fermentation tank filled with a culture medium according to the inoculation amount of 8-12%, controlling the pH to be 5.5-6.0 by adopting 28-30% ammonia water in the whole fermentation process, controlling the culture temperature to be 20-25 ℃, controlling the ventilation amount to be 12m3/h, culturing for 20-30 hours, and determining the dry weight of cells in the fermentation liquid to be 18-20 g/L;

step A3, inoculating 8-12% of inoculum size to a 8000L seed fermentation tank filled with a culture medium, controlling the pH to be 5.5-6.0 by adopting 28-30% ammonia water in the whole fermentation process, controlling the culture temperature to be 20-25 ℃, controlling the ventilation volume to be 37m3/h, controlling the dissolved oxygen to be 10-60% and maintaining the glucose concentration to be below 5 g/L; feeding a carbon source for fermentation culture for 120-130 hours, placing in a tank, and measuring the dry weight of cells in fermentation liquor to be 80-100 g/L and the content of astaxanthin to be 400 mg/L.

3. The method for producing astaxanthin-containing functional chocolate according to any one of claims 1 to 2, wherein: the method comprises the following steps:

step B1, preheating corn oil, adding monoglyceride and astaxanthin into the preheated corn oil, uniformly mixing, heating under stirring, and refrigerating to obtain an oil gel containing astaxanthin;

step B2, adding the cocoa butter into a heat-preservation container for melting, wherein the melting temperature is 45-55 ℃, so that the cocoa butter is fully melted;

step B3, adding the melted cocoa butter into a refiner for grinding, keeping the fine grinding temperature at 45-55 ℃, adding cocoa powder, full cream milk powder, lecithin, soybean phospholipid and the astaxanthin-containing oil gel prepared in the step 1 during grinding, and keeping grinding until the particle size is less than 25 microns to prepare chocolate raw stock;

step B4, transferring the ground chocolate raw stock to a high-speed shearing emulsifying machine for reduced pressure concentration, wherein the vacuum pressure is-75 KPa, and collecting the chocolate raw stock after shearing treatment after the high-speed shearing reaction is carried out for 40-60 min;

step B5, transferring the sheared chocolate raw stock into a stirring device for stirring, keeping the temperature at 45-55 ℃, keeping the temperature and stirring for 1-2 hours at the stirring speed of 50-60 r/min, so that the components are uniformly mixed and the internal bubbles are eliminated;

step B6, pouring the chocolate primary pulp into a mold, and cooling and forming to obtain a chocolate block;

and step B7, packaging and storing the chocolate block.

4. The method according to claim 3, wherein the functional chocolate containing astaxanthin is prepared by: in the step B1, the preheating temperature of the corn oil is 30-40 ℃; the temperature of the heating treatment is 50-60 ℃, and the time of the heating treatment is 20-30 min; the stirring rate in the stirring state was 200-400 rpm.

Technical Field

The invention belongs to the technical field of chocolate, and particularly relates to functional chocolate containing astaxanthin and a preparation method thereof.

Background

Chocolate is a food widely popular with consumers, the global consumption per capita is 3kg, the consumption is still increasing year by year, and the market prospect is wide. However, natural cocoa butter, which is a raw material for producing chocolate, faces a problem of decreasing the yield year by year due to the influence of global warming. Traditional cocoa butter substitutes, such as cocoa butter replacers, are usually prepared from saturated fats such as palm oil by hydrogenation, transesterification and other processes, and not only contain high content of saturated fatty acids, but also have potential food safety hazards such as trans-fatty acids and glycidyl esters, so that a healthy and safe novel cocoa butter substitute is urgently needed to be found. Astaxanthin is a natural oil-soluble pigment, is extracted from algae, bacteria and phytoplankton, has very excellent antioxidant function, has the effects of delaying senility, resisting tumors, resisting cardiovascular diseases and the like, and has wide application prospect in the industries of medicines, foods, health care products and the like; in order to embody the function of astaxanthin, the conventional method is to directly add astaxanthin, stir the mixture and cast the mixture into a mold, but the method cannot exert the nutrition of the astaxanthin and has high cost of the astaxanthin.

Disclosure of Invention

The invention provides astaxanthin-containing functional chocolate and a preparation method thereof, which solve the problem that the nutrition of astaxanthin cannot be exerted in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: the functional chocolate containing the astaxanthin comprises the following raw materials in parts by weight: 500 parts of cocoa butter, 250 parts of cocoa powder, 200 parts of whole milk powder, 5-6 parts of lecithin, 10-15 parts of soybean lecithin, 1-20 parts of astaxanthin, 20-30 parts of corn oil and 5-10 parts of monoglyceride.

The preparation method of the astaxanthin comprises the following steps:

step A1 strains according to volume ratio: inoculating the strain into a 250ml shake flask filled with the culture medium in a culture medium ratio of 1: 5-10, and culturing for 20-30 hours in a shaking table at 20-25 ℃ at a rotating speed of 200 rpm; then inoculating the strain to a 1000ml shake flask filled with a culture medium according to the inoculation amount of 8-12%, culturing for 20-30 hours in a shaking table at 20-25 ℃ at the rotating speed of 200rpm, determining the dry weight of cells in fermentation liquor to be 6-8 g/L, and selecting a strain of phaffia rhodozyma;

a2, inoculating the strain to a 1000L seed fermentation tank filled with a culture medium according to the inoculation amount of 8-12%, controlling the pH to be 5.5-6.0 by adopting 28-30% ammonia water in the whole fermentation process, controlling the culture temperature to be 20-25 ℃, controlling the ventilation amount to be 12m3/h, culturing for 20-30 hours, and determining the dry weight of cells in the fermentation liquid to be 18-20 g/L;

step A3, inoculating 8-12% of inoculum size to a 8000L seed fermentation tank filled with a culture medium, controlling the pH to be 5.5-6.0 by adopting 28-30% ammonia water in the whole fermentation process, controlling the culture temperature to be 20-25 ℃, controlling the ventilation volume to be 37m3/h, controlling the dissolved oxygen to be 10-60% and maintaining the glucose concentration to be below 5 g/L; feeding a carbon source for fermentation culture for 120-130 hours, placing in a tank, and measuring the dry weight of cells in fermentation liquor to be 80-100 g/L and the content of astaxanthin to be 400 mg/L.

A method for preparing functional chocolate containing astaxanthin comprises the following steps:

step B1, preheating corn oil, adding monoglyceride and astaxanthin into the preheated corn oil, uniformly mixing, heating under stirring, and refrigerating to obtain an oil gel containing astaxanthin;

step B2, adding the cocoa butter into a heat-preservation container for melting, wherein the melting temperature is 45-55 ℃, so that the cocoa butter is fully melted;

and step B3, adding the melted cocoa butter into a refiner for grinding, keeping the refining temperature at 45-55 ℃, adding cocoa powder, full cream milk powder, lecithin, soybean phospholipid and the astaxanthin-containing oil gel prepared in the step 1 during grinding, and keeping grinding until the particle size is less than 25 microns to prepare the chocolate protoplasm.

Step B4, transferring the ground chocolate raw stock to a high-speed shearing emulsifying machine for reduced pressure concentration, wherein the vacuum pressure is-75 KPa, and collecting the chocolate raw stock after shearing treatment after the high-speed shearing reaction is carried out for 40-60 min;

step B5, transferring the sheared chocolate raw stock into a stirring device for stirring, keeping the temperature at 45-55 ℃, keeping the temperature and stirring for 1-2 hours at the stirring speed of 50-60 r/min, so that the components are uniformly mixed and the internal bubbles are eliminated;

step B6, pouring the chocolate primary pulp into a mold, and cooling and forming to obtain a chocolate block;

and step B7, packaging and storing the chocolate block.

Preferably, in the step B1, the preheating temperature of the corn oil is 30-40 ℃; the temperature of the heating treatment is 50-60 ℃, and the time of the heating treatment is 20-30 min; the stirring rate in the stirring state was 200-400 rpm.

Compared with the prior art, the invention has the beneficial effects that:

1. the chocolate prepared by the preparation method has the advantages of low saturation, rich unsaturated fatty acid and no trans-fatty acid, and simultaneously the astaxanthin has an antioxidation effect, and the antioxidation effect of the chocolate is enhanced by the synergistic effect between the oil gel and the astaxanthin.

2. The astaxanthin extracted by the method has high component, high extraction efficiency and low cost.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides the following technical scheme: the functional chocolate containing the astaxanthin comprises the following raw materials in parts by weight: 420 parts of cocoa butter, 225 parts of cocoa powder, 60 parts of full cream milk powder, 5 parts of lecithin, 10 parts of soybean lecithin, 15 parts of astaxanthin, 20 parts of corn oil and 5 parts of monoglyceride.

The preparation method of the astaxanthin comprises the following steps:

step A1 strains according to volume ratio: the culture medium is 1: 5, the strain is inoculated into a 250ml shake flask filled with the culture medium, and is cultured for 25 hours in a shaker at 25 ℃ at the rotating speed of 200 rpm; then inoculating the strain to a 1000ml shake flask filled with a culture medium according to the inoculation amount of 12%, culturing for 25 hours in a shaker at 25 ℃ at the rotating speed of 200rpm, and determining the dry weight of cells in the fermentation liquor to be 7 g/L;

step A2, inoculating the strain into a 1000L seed fermentation tank filled with a culture medium according to the inoculation amount of 8%, controlling the pH to be 5.7 by adopting 28% ammonia water in the whole fermentation process, controlling the culture temperature to be 25 ℃, controlling the ventilation volume to be 12m3/h, culturing for 25 hours, determining the dry weight of cells in fermentation liquor to be 18g/L, and selecting a strain from Phaffia rhodozyma strains;

step A3, inoculating to a 8000L seed fermentor filled with a culture medium according to 12% of inoculation amount, controlling the pH to be 5.7 by adopting 28% ammonia water in the whole fermentation process, controlling the culture temperature to be 25 ℃, controlling the ventilation amount to be 37m3/h, controlling the dissolved oxygen to be 30% and maintaining the glucose concentration to be below 5 g/L; feeding a carbon source for fermentation culture for 120 hours, placing in a tank, and measuring the dry weight of cells in fermentation liquor to be 80g/L and the content of astaxanthin to be 400 mg/L; the method selects Phaffia rhodozyma, optimizes the culture medium and culture conditions, adopts a traditional fermentation method, and adopts a 5-day culture, the dry cell weight of fermentation liquor in a 8000L fermentation tank reaches 80g/L, the astaxanthin reaches 400mg/L, the astaxanthin productivity reaches 80 mg/(liter-day), which is more than 5 times higher than the reported astaxanthin productivity, the production cost is low, the yield is high, the fermentation process is simple to control, and the method is suitable for the fermentation industrial production of the astaxanthin, and the production cost is reduced.

A method for preparing functional chocolate containing astaxanthin comprises the following steps:

step B1, preheating the corn oil, adding monoglyceride and astaxanthin into the preheated corn oil, uniformly mixing, heating under stirring, and refrigerating to obtain an oil gel containing astaxanthin, wherein the oil gel has the advantages of low saturation, rich unsaturated fatty acids and no trans-fatty acids, and the astaxanthin is introduced to have an antioxidant effect, and the oil gel and the astaxanthin have a synergistic effect to ensure that the chocolate has higher nutritive value;

step B2, adding the cocoa butter into a heat-preservation container for melting, wherein the melting temperature is 50 ℃, so that the cocoa butter is fully melted;

and step B3, adding the melted cocoa butter into a refiner for grinding, keeping the refining temperature at 45-55 ℃, adding cocoa powder, full cream milk powder, lecithin, soybean phospholipid and the astaxanthin-containing oil gel prepared in the step 1 during grinding, and keeping grinding until the particle size is less than 25 microns to prepare the chocolate protoplasm.

Step B4, transferring the ground chocolate raw stock to a high-speed shearing emulsifying machine for reduced pressure concentration, wherein the vacuum pressure is-75 KPa, and collecting the chocolate raw stock after shearing treatment after high-speed shearing reaction for 40 min;

step B5, transferring the sheared chocolate raw stock into a stirring device for stirring, keeping the temperature at 45 ℃, keeping the temperature and stirring for 1 hour at the stirring speed of 50 revolutions per minute, so that the components are uniformly mixed, and internal bubbles are eliminated;

step B6, pouring the chocolate primary pulp into a mold, and cooling and forming to obtain a chocolate block;

and step B7, packaging and storing the chocolate block.

Preferably, in step B1, the temperature for preheating the corn oil is 35 ℃; the temperature of the heating treatment is 55 ℃, and the time of the heating treatment is 20 min; the stirring rate in the stirred state was 300 rpm.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.